December 2019 - Total Food Service by Total Food Service

NEWS

NEW OPENINGS

Kixby Hotel Debuts In Herald Square With Rockwell Designed Eateries

ich in history, pulsing with life, and constantly changing, Herald Square feels like the true crossroads of Manhattan -- a neighborhood whose often-overlooked architectural splendor reflects its Gilded Age roots. Now, with the rebirth of one of its storied buildings, Herald Square is about to get the hotel it deserves. The New Kixby Hotel is set to reclaim charm of the stunning 1901 building that housed a legendary luxury hotel, the Collingwood, a century ago. With public spaces designed by Rockwell Group, Kixby will bring sophistication, history, and wit to Herald Square -- along with a sense of intimacy, warmth, and the personal attention of a true boutique hotel. “Herald Square has always been the heart of New York, and, at this time of resurgence, Kixby will give guests a prime place to experience it,” said co-owner and managing partner Justin Arest, whose family has operated a hotel on the site since 1995. The area, known to many as being home to the Macy’s flagship and once to the New York Herald, has been reinventing itself over the past two decades. “It has become the ideal mix of history, energy and personality, drawing the best traits from neighboring NoMad and Times Square. The Kixby will reintroduce many to the neighborhood that, in the early 1900s, was a stone’s throw to the flagships of Tiffany & Co., B. Altman & Co., and Gimbels.” Today, Kixby’s location puts the Empire State Building, shopping, Broadway theaters, the High Line, Grand Central Station, Bryant Park, Hudson Yards

PICK YOUR MOOD: (L-R) The bar in Lot 15 in the Hotel Kixby lobby (photo by Melissa Hom), and Black Tap’s CrazyShake Bar

and many other attractions within a walk or easy commute. The Kixby’s culinary offerings will feature NYC’s inaugural Black Tap Craft Burgers & Beer. The eatery is celebrated worldwide for burgers and shakes. Black Tap is the new take on a classic burger joint with a downtown New York vibe all its own. The menu offers something for everyone from signature burgers like the All-American, The Vegan Burger, and the awardwinning Greg Norman Burger, along with chicken sandwiches, burger salads, wings, and snacks and sides. Black Tap’s famous CrazyShake® milkshakes have reached worldwide acclaim with their whimsical and over-the-top flavors such as the Churro Choco Taco and the Cookies ‘N Cream Supreme. Since opening its first 15-seat location in NYC’s Soho neighborhood, Black Tap has expanded to the West Coast with locations in Las Vegas and Anaheim at the Disneyland Resort, and internationally to Dubai, Geneva, Singa-

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pore, Abu Dhabi, Kuwait, and Bahrain. Like the Kixby, Black Tap offers a smart spin on tradition with inspiration from classic burger joints and an old-school New York vibe. Designed by Rockwell Group, the restaurant features a stand-alone CrazyShake® Bar, an installation made of 4,000 customdesigned cassette tapes, and an oversized neon boombox. Based in New York with a satellite office in Madrid, Rockwell Group is an interdisciplinary architecture and design firm that emphasizes innovation and thought leadership in every project. Founded by David Rockwell, FAIA, and led by David and partners Shawn Sullivan and Greg Keffer, the 250-person firm merges theater, performance and architecture to create extraordinary experiences and built environments across the globe. Projects include Nobu restaurants and hotels worldwide; Black Tap (Las Vegas and Singapore); Warner Music Group (Los Angeles); W Hotels; and Broad-

way set designs for She Loves Me andTootsie. Earlier this summer, the Kixby opened “The Lookup” on the hotel’s roof with unbeatable views of the Empire State Building. With the Empire State Building as its “backyard” Julie Mulligan and Chris Barish from the Black Tap team partnered with Kixby on The Lookup. It features a rooftop bar with smart bar bites and cocktails curated by mixologist Pamela Wiznitzer, formerly of the Seamstress and the Dead Rabbit. Both the restaurant and the rooftop lounge mix a playful edge with sophisticated, old-world style that syncs perfectly with Kixby’s spirit. The Rockwell design at The Lookup is highlighted by a green wall with a neon sign that greets guests in The Lookup. The three-season space has a summery, crisp, and clean aesthetic, with black and white elements that

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December 2019 • Total Food Service • www.totalfood.com • 3

NEWS ASSOCIATIONS SHFM Announces First-Ever Young Professionals Summit

s part of the Society for Hospitality and Foodservice Management’s mission to engage and support young professionals, especially those participating in the SHFM Rising Star Program, SHFM is launching a first-ever Young Professionals Summit on Wednesday, February 5, at the American Express World Headquarters in New York City. SHFM will structure the day where young professionals, those 39 and younger, will meet exclusively to enjoy planned educational content, fol-

lowed by a networking reception for the full membership where all SHFM members will be able to connect with the newest professionals in the industry. SHFM plans to open registration for this exciting new event in the coming weeks. Check back to the SHFM website for updates. This summit will have content that is designed specifically for the young professional featuring industry CEOs who will share their knowledge and insight with those who hold the future of the corporate foodservice and workplace hospitality industry.

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SHFM hopes this inaugural event will become an annual educational offering. SHFM president, Rob Gordon stated, “We received so much great feedback on the sessions at the SHFM National Conference, we wanted to offer content for our growing young professional community between the National Conference and our annual Critical Issues Conference. I’m excited to be able to introduce a new program we created especially for our young professionals and Rising Stars, here in New York City. This new program extends

the success of the current Rising Star Scholarship Program.” The Society for Hospitality and Foodservice Management is the preeminent national association serving the needs and interests of executives in the corporate foodservice and workplace hospitality industries. Our principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate. For more information, please visit www.shfm-online.org.

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December 2019 • Total Food Service • www.totalfood.com • 5

NEWS

EVENTS

IRFSNY Announces 2020 Rapid Fire Challenge: Dessert Edition Submissions Being Accepted Until Monday, December 2, 2019

his year’s Rapid Fire Challenge theme is Desserts and all Chefs are encouraged to get creative and submit their most delicious and creative dessert for a chance to be crowned the International Restaurant & Foodservice Show Rapid Fire Champion, receive $1,000, and bragging rights. The event takes place Monday, March 9, 2020 from 3:30-5:00 pm on Center Stage at the Javits Center in New York City. Submissions for Rapid Fire are being accepted through December 2, 2019 and must be sent to Patricia Copela at patricia.copela@clarionevents. com. “The Rapid Fire Challenge has become a must see event during the International Restaurant Show and we invite local chefs to compete and be recognized for their creative desserts. We thank our professional judges, our partner Total Food Service and our sponsor Boldric,” said Tom Loughran, Vice President, Clarion UX Food & Beverage Group. “We are looking forward to receiving the dessert recipes local chefs enter and seeing who our loyal social media audience selects to compete live

during the Show.” Submissions must include the title and recipe for the dessert, and a 1-2 minute video to be posted on the Show’s Facebook page for peer voting which will take place December 4-11. The final three competitors will be announced on Thurs-

6 • December 2019 • Total Food Service • www.totalfood.com

day, December 12, and they must be available to compete in New York on Monday, March 9. The event is sponsored by Boldric, who will provide the top three chefs who compete with a classic apron to wear and keep, and supported by Total Food Service Magazine. The 2020 Rapid Fire Challenge judges include Gennaro Peccia, Partner, @aosbysosa/co-host @rolandfoodcourt @SiriusXM; Jansen Chan, Director of Pasty Operations, International Culinary Center; and Dara Bliss Davenport, Corporate Chef, Special Events Director, Private Dining/Catering Manager, Loi Estiatorio. The International Restaurant & Foodservice Show is produced and managed by Clarion UX, and sponsored by the New York State Restaurant Association. The event will be co-located with Coffee Fest and the Healthy Food Expo New York and all attendees have access to all three events. Clarion UX produces 37 events across 13 sectors of both trade and consumer events. Clarion UX, which is the U.S. division of Clarion Events, UK, and backed by The Blackstone Group has become

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman Contributing Writers Warren Bobrow Morgan Tucker Fred Sampson Joyce Appelman Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Allie Wainer photo from Sid Wainer & Son

continued on page 102is published Total Food Service ISSN No. 1060-8966 monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2019 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

one of the fastest growing event companies in the U.S. with aggressive growth through both acquisition and launch. Clarion acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion UX has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA, and Fairlawn, NJ.

December 2019 • Total Food Service • www.totalfood.com • 7

EYE

HX: The Conference & Marketplace

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE brings you the latest trends and insights in the

www.thehotelexperience.com

hospitality and dining industry.

Innovative Front Of House Strategies Drive HX at Javits Stand-Alone 2-Day Conference On ﬂoor educational sessions

300+ Exhibitors showcasing the latest products & services Network with over 7,000 hospitality professionals

o do you want the good news first or the bad news first? The good news is there is a show in November at Javits that is absolutely on fire! Exciting dynamic and yes full of great ideas for foodservice operators. The bad news is most of those ideas are for the front of the house and that you will need to wait until March to see the latest in restaurant and foodservice equipment at Javits. But although the equipment may not have been displayed, if you re-

ally dug deep, the concepts of how par generator for hotel owners and NOVEMBER 11-12, 2018 | NEW YORK CITY to deploy the latest equipment operators. HX’s focus is on the hotel JACOB K. JAVITS CONVENTION CENTER was very much in play with special industry as a comprehensive whole. events, including the Marsha DiaOn the F&B side, that naturally inmond/FCSI Foodservice pioneering cludes an emphasis on all things display, and Marriott’s Three Amifood and beverage: hotel restauPRESENTED & PRODUCED BY: insight in an informal gos lending rants; banquets and catering; hosetting into the hotel giant’s new vitel bars; lobby bars; room service; sion for food and beverage. catering; retail foodservice within True to his word, when he took hotels; and additional F&B experiover the helm of the 100 year plus ences such as breakfast and happy event, Kevin Gaffney has kept the hours at limited service hotels show focused on food and beverThe typical exhibitor on the bouage. It is an integral part of guests’ tique side of the show is made up of hotel experiences and a great rev manufacturers and marketers of in-

novative design elements for hotels, resorts, cruise ships, restaurants, spas, casinos, night clubs, and other CO-LOCATED relatedWITH: projects. Among the design resources, especially more for hotel F&B spaces are suppliers of seating, lighting, flooring, and materials. Foodservice Consultants Society International (fcsi.org) designers, many of whom work with hotel ar-

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(L to R) The Marriott trio of Gus Escobar, Chris Wheeler and Olivier Rassinoux anchored a panel of the firm’s vision for hotel food and beverage in 2020

Marsha Diamond, who once again hosted the show’s Foodservice Pioneering exhibit welcomed Chef Todd Daigneault and the legendary Gerry Murphy

The growth of the BDNY show has made it a must tour for foodservice operators looking for front the house design solutions including banquettes from Kevin Mui and Tom Lin’s Maxsun line.

(L to R) Connecticut’s Carol Eaton and Bob Frione chatted with long time furniture exec Paul Weintraub who announced his new venture American TropiCasual Furniture

(L to R) Performance Food Group’s Jackie Grambor and Jon Bowerman

(L to R) Foodspan’s Joe Schumaker was flanked by Clements Stella Gallagher’s Tom Gallagher and Kristen Hummel

(L to R) Local restaurant designers including Sharon Dallago Gender and Adriana Pinello of Long Island’s Dallago Associates with Zev Belsky of The Chair Factory

(L to R) TFS’s Michael Scinto and Marc Celli of JC Furniture

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December 2019 • Total Food Service • www.totalfood.com • 9

FIORITO ON INSURANCE

Manage Your Liquor Liability Exposures This Holiday Season

ccording to the National Highway Traffic Safety Administration (NHTSA) drunk-driving crashes claim more than 10,000 lives per year1. Not only are these people liable for their actions, the establishments where they were drinking are also susceptible to punishment for over-serving clientele who then injure a third party. Victims and their families often file suits against restaurants and bars for their role in serving a customer who is then involved in an alcohol-related accident. Establishing a liquor liability prevention policy, training workers and transferring risk are critical to protect your establishment, employees and patrons from liquor liability. Prevention through Education The most important defense against liquor liability is prevention through education. It is imperative that you design a liquor liability training program for staff members who will serve alcoholic beverages to customers. In these training sessions, employees will learn important information such as how to determine if someone has had too much to drink, how to deny a pa-

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-

tron service and how to identify valid forms of identification to prevent serving alcohol to minors. Once an employee has completed the training, he or she should sign an agreement form outlining that they comply with and understand the policies set forth by the establishment. Specifically, training should include the following: Signs of intoxication: It is important that employees learn to recognize the signs of intoxication, which include: • Slurred or slow speech • Tendency to lose a train of thought easily • Red eyes or inability to focus

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• • •

Decreased alertness Staggering or inability to walk Inhibited motor skills

Monitoring consumption: Teach your staff how to recognize when patrons have had too much to drink. The SMART (Server & Managers Alcohol Responsibility Training) program suggests using the traffic light system, rather than counting how many drinks a guest has had, is more effective in monitoring how much a guest is drinking. Here’s how it works: • Green: The patron shows no sign of impairment, is in a good mood and is not drinking rapidly.

338-2324 or by email at robert.fiorito@ hubinternational.com.

•

Yellow: The patron is not yet intoxicated, may be drinking quickly, may be either in a “down” mood or out to celebrate, and may be showing some signs of impairment. Your goal is to stop serving before a guest is intoxicated, so serve this guest with caution. Red: The patron shows signs of intoxication, may be in a depressed or aggressive mood, is drinking fast, and

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December 2019 • Total Food Service • www.totalfood.com • 11

INTERIOR DESIGNING

WITH DALA AL-FUWAIRES

7 Ways To Attract Millennials To Your Restaurant

ccording to Forbes, there are 80 million Millennials in the United States alone. It should come as no surprise, then, that they represent more than $200 billion in buying power, making the generation a majority of your customer base. For those of us in the restaurant industry, one of the most important things to note about the Millennial generation is that they dine out more often than Gen Xers and Baby Boomers. It would behoove us as owners, operators and designers in food & beverage to pay attention to their wants and needs, and adapt to Millennial food trends. In order to develop this list of things that restaurants should implement to please this activated segment of the population, I turned to my trusted peers, born between the early 1980s and late 1990s. Here’s what they had to say:

me was the idea of feeling “satisfied and not stuffed.” Ordering a “gourmet-sized portion” of fries, versus a super-sized serving, leaves the individual feeling satiated, which is a far better feeling than over-indulgence. In addition to healthy eats, sus-

Satisfying And Sustainable We’ve undoubtedly seen an uptick in healthful eating – natural and organic ingredients, allergy-conscious, etc. When speaking with Millennials, I’ve come to realize that Millennials will pay more for food they perceive as healthier…and “healthy” means a wide variety of things depending on whom you ask. One response that stuck with 12 • December 2019 • Total Food Service • www.totalfood.com

tainable concepts matter, too. Restaurants can engage in recycling programs or use biodegradable packaging. Almost 90 percent of Millennials prefer to buy from a company that supports a social or environmental issue. Make It Experiential The days of simply servingup a delicious meal are over. Though quality food and good customer service will always be a foundation of the restaurant industry, the stakes are higher now because Millennials are looking for experiences. The popularity of pop-ups, food festivals, and food markets and trucks definitely accelerated this trend. “Experiential dining” is basically any unique experience that transcends the traditional or expected hallmarks of what makes a restaurant great. Music, ambiance, lighting, personal interactions between chef and guests – all of these elements go into the overall experience. The next layer is infusing specific activations that are true to your brand voice, which is something only you can generate. For instance, maybe you’re a restaurant that draws inspiration from music – your brandspecific experience could be a guest-generated music playlist that makes the patrons feel like they are part of creating the ambiance. Or, if you’re a restaurant

Dala Al-Fuwaires, Principal of FJI, a hospitality design firm with a sweet spot for food and beverage interiors, is a dreamer, designer, and doer. With over a decade of experience in the interior design field, Dala has worked on hospitality and retail design projects ranging in size from boutique to national rollouts. Dala graduated with a Bachelor of Science in Interior Design from Arizona State University and a Master of Fine Arts in Interior Design from Purdue University. Outside of design, Dala can be found traveling to new places, hosting dinner parties for friends and family, remodeling her home, and photographing all of the above. Learn more at www.fji.design

that celebrates local art, you could plan a live painting session that entertains your guests as they enjoy their meal. Culinary Diversity and Adventurous Eats Another statistic that blew my mind? Nearly half of the Millennial generation – yes, 50 percent! – identifies as non-white, making

this particular group one of the most diverse generations in the United States. Among the reported popular cuisines are Indian, Middle Eastern, Asian and African. The rise of fusion cuisine is a result of this statistic. To satisfy a wide audience, chefs are infusing existing menus with cues from the abovementioned cultures. It’s my prediction that soon there will be a rise in dining experiences that allow guests to dive deep into one particular type of cuisine, like the diversity within Indian cuisine, which can’t be lumped into just one category (i.e. East Indian vs. IndoChinese). In addition to diversity, Millennials are ignited by creativity. The new trend of adventurous eats is a sure way to attract curious eaters. Take the ramen burger, for example

also incentivizing the social share by offering a free appetizer or dessert if the restaurant is tagged.

– where the bun is made of ramen noodles – a known food with an original twist. Instagram-worthy Spaces Today, one of the best ways to share your dining experience is to capture (and share) memorable details – from the food to the physical environment. From quirky wallpapers to catchy phrases in the form of a neon sign, there is an expectation to leave with a handful of perfectly curated snapshots of the guest’s ex-

perience. Viral blog posts like, “The 29 Most Instagrammable Eateries in the U.S.” is an indication of what guests are looking for in their dining research and decision-making process. Restaurants are even taking it a step further and training staff to prompt the social sharing of their experience. Some restaurants are even suggesting guests order a variety of dishes so that they can create a more vibrant and aesthetically pleasing photo. Restaurants are

Chock-Full of Personality Our design team is comprised of Millennials, so, naturally, I asked what they looked for when deciding where to eat. The common response was, “a well-branded restaurant.” What does it mean to be a well-branded restaurant? In the words of team member Jillian, “Good food photography, cohesive staff culture, and a social media profile with a story to tell. If they’ve taken the time to do all of that, they’ve put time into everything else.” Restaurant “brand” can be a difficult concept to define. It’s many things. It’s all the conscious and

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December 2019 • Total Food Service • www.totalfood.com • 13

NEWS

TECHNOLOGY

Toast Launches Toast Capital: Fast, Simple, Flexible Funding Access For Restaurateurs

oast, the fastest-growing restaurant management platform in the U.S., recently unveiled Toast Capital: a solution designed from the ground up to provide restaurants of all sizes with access to fast, simple, flexible funding to cover working capital needs and invest in their growth. Nearly 52 percent of restaurant professionals rank high food and operating costs as a top challenge in running a restaurant, according to the Toast Restaurant Success in 2019 Industry Report. Access to capital from brick and mortar financial institutions has historically been a challenge for restaurants due to perceived risks common within the restaurant industry, such as seasonality and thin profit margins. Based on Toast’s deep experience in serving the restaurant community, Toast Capital simplifies life for restaurateurs and provides them with quick and reliable access to funding to help grow their business. Benefits include: • Fast, flexible funding: Toast Capital Loans provide easy access to the financing restaurants need, when they need it. Members of the Toast Restau-

rant Community can apply in just a few minutes and, once approved, receive funds as soon as one business day. An eligibility engine designed for restaurants: Eligibility for a loan is determined by a number of attributes, such as sales history, time in business, and time as a Toast customer. Unlike traditional business loans, Toast Capital Loan eligibility guidelines take into consideration specific industry challenges, such as seasonality. One fixed, transparent cost: Toast Capital Loans offer funding at a fixed cost that is tailored to each restaurant, and have no compounding interest or personal guarantees. Funding is avail-

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able between $5,000 and $250,000, based on eligibility. Simple, automated repayments: Toast Capital Loans are repaid as a fixed percentage of daily credit card sales. This means repayment flexes with restaurant sales volume so when sales are slower, restaurants repay less than on busy days. “Since investing in Juvia and Sushi Garage with Toast Capital seven months ago, our revenue increased by over 15 percent,” said Tim Sandoz, director of operations at Juvia Group in Miami, Florida. “Funding through Toast Capital allowed us to expand our dining space and increase the number of covers we can handle each

night. Historically, reservations would book up four days in advance, which meant a lot of disappointed potential diners. Since the expansion with Toast Capital, we now have additional seating which allows us to accommodate more guests, grow our revenue, and increase server tips.”* “Toast Capital is a restaurant-first funding partner committed to the success of the Restaurant Community,” said Tim Barash, chief business officer, Toast. “We understand the unique challenges restaurant owners face when it comes to running a business and securing a loan. That’s why a Toast Capital Loan provides access to transparent financing with one flat fee, empowering restaurant owners to do what they love and thrive.” Toast Capital Loans are available to eligible Toast restaurants across the U.S. as of November 13, 2019. To learn more, visit their website. Toast Capital Loans are made by WebBank, Member FDIC. * Prior to offering access to the Toast Capital Loan, Toast offered merchant cash advances to select customers.

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December 2019 • Total Food Service • www.totalfood.com • 15

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Keeping It Clean

or almost thirty years I have written about topics that were current and timely, for example, food cost, legislation, trends, industry leaders, and chains. For the first time, it will be about restrooms. One of the reasons for this oversight is that I have never read information from a reliable source. Now that I have one, I’m going to share some of it and my impressions with you. The article’s author is Giorgia Giove / Marketing Manager for Sofidel America Away From Home Business, and it appeared at QSRweb.com. The opening comments were as follows: “Though it encompasses a very small relative amount of restaurant space, the QSR restroom has an outsized impact on diners’ impressions of your brand. In fact, 71% of Americans said that something as omnipresent in a restroom’s daily life as a clogged toilet would negatively impact their entire perception of that brand. Again, that’s not just their impression of the restrooms at a store, but the store itself.” Space and time do not allow me to share the report in its entirety; however, I have selected excerpts that I think are most important. While the author uses the term “stores,” the message is applicable to all foodservice operations. “So while talk of the toilet room experience may prompt all kinds of toilet humor, this is, in fact, a very serious subject when it comes to the overall impression your brand makes when customers come inside your stores.” Let me say that while this could be

Fred G. Sampson is the retired Presi-

How many times have you heard, during a conversation discussing a restaurant, someone say, “Yeah, but their restrooms are terrible.”?

dent Emeritus of the New York State 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,

perceived as an unpleasant subject, it can and does have a major effect on the image your operation projects, and I felt it worthy of your attention. “As such, understanding the role that restrooms play in restaurant success not [only] helps owners and managers improve their overall brand experience, but also assists operators in transforming their approach to restaurant maintenance. In fact, management can now capitalize on recent research to build brand loyalty through cleanliness well into the future.” How many times have you heard, during a conversation discussing a restaurant, someone say, “Yeah, but their restrooms are terrible,” or “They didn’t have any towels in the restroom,” or, better yet, “The floors in the restroom were slippery.” “According to a 2018 Harris Poll, three-quarters of Americans have experienced a clogged public restroom toilet.” The answer to that is as follows: “Similarly, clogged toilets are not only unsightly, they are unsanitary and cause lingering odors. Busy restaurant employees may not have time to regularly check each stall for clogs. But restaurants can stock clogfighting toilet paper, as well as that which activates non-pathogenic, en-

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vironmentally safe microorganisms when it touches water. These microorganisms act as prevention mechanisms since they eat away at dirt inside pipes to reduce the risk of clogs.” I was not surprised by the next findings, about paper towels. “According to the National Institutes of Health research, paper towels are the most hygienic way to dry hands in public restrooms since hand dryers can blow previously accumulated bacteria into the air and on guests, of which many guests and employees are now well aware. … A 2017 study showed 69% of Americans think paper towels dry hands more effectively than air dryers.” Last but not least: “According to a 2019 Harris Poll, strength, absorbency, and softness are the triple threat for toilet paper in public restrooms. The survey found that nine in 10 Americans value both strength and absorbency as very or somewhat important, while more than four in five (84%) consider softness to be very or somewhat important.” I found the next fact encouraging: “Thankfully, a survey by Just the Facts, Inc., among 800 restaurant managers in the U.S. found that most managers (58%) rank quality, not price, as the single most important

minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com

attribute of the toilet paper they buy.” If you have any doubts as to how important restroom maintenance is, the following should remove them. “A 2018 Harris Poll demonstrated how online reviews affect readers’ impressions of brands. It found that 89% of Americans would not visit a restaurant based on negative online reviews about its restrooms. A majority of customers agree that two factors within reviews—clogged toilets and foul odors—would greatly affect their willingness to try a restaurant. Two-thirds of customers said the mention of restroom odors in a review would be reason to avoid that business, while a clogged toilet would influence 63%. A lack of toilet paper, soap and paper towels mentioned in an online review would deter nearly half (46%) of Americans from visiting a restaurant.” I realize that most of you reading this meet the standards your patrons want. Still, I felt this article might just make you take a fresh look at your restroom maintenance.

December 2019 • Total Food Service • www.totalfood.com • 17

CHEFCETERA

Amanda Mathosian Chef de Cuisine at Sandbar, Cold Spring Harbor, NY

manda Mathosian’s earliest memories are in the kitchen, where she grew to admire the love and care put into each ingredient chosen and each dish created. After graduating from Suffolk Community College’s Culinary Arts Program on Long Island in 2016, with an Associate’s degree in Culinary Arts & Restaurant Management, she joined the kitchen team at St. Catherine of Siena Medical Center as an intermediate cook, focusing on nutrition and fine-tuning the art of mass production of meals. In 2017, she became a line cook at Hush Bistro’s locations in Farmingdale, NY and Huntington, NY. After about a year, she advanced to become the Sous Chef and then Chef de Cuisine to Chef Marc Bynum, Executive Chef of Hush

Amanda Mathosian, Chef de Cuisine at Sandbar, Cold Spring Harbor, NY

Bistro, and was part of his opening team for two more concepts. Amanda most recently has taken the lead as Chef de Cuisine at Sandbar in Cold Spring Harbor, NY. While her main focus is on crafting new, seasonal dishes for Sandbar’s menu, you’ll often find her baking in her kitchen at home, as it’s still one of her “favorite things to do.”

me to be a better chef in a professional kitchen. Chef Guy at Sandbar has also been a mentor for me and continues to be as I develop my culinary style at Sandbar. I enjoy having different culinary mentors because no matter their age or style of cooking, it is always another opportunity to learn.

What were the most significant things you learned during your internship in Italy? I interned in Florence, Italy in 2015 at the Apicius International School. I started my day in a cooking class with Chef Massimo and ended it at an Ital-

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What are your most significant memories growing up that inspired you to pursue a culinary career? My first memories in the kitchen were with my grandma in North Carolina making Choereg bread and Armenian flatbread. She gave me freedom in the kitchen to experiment with cooking from scrambling eggs to baking bread. When my grandma was in the hospital, my mom and I would bring her the perfect loaf of homemade bread. I remember the impact it would have on my grandma making her so happy. These memories made me realize that the kitchen was my happy place. I have such comforting and happy memories from those times that it just became my most favorite place to be. Who are your culinary mentors and what were some of the most important things they taught you? My most significant mentor was the first chef I worked with, Chef Marc Anthony. He taught me the importance of prepping out properly, not having an attitude, staying clean and organized and to taste everything. He always made me taste everything at every step in the prep of a dish. He pushed

18 • December 2019 • Total Food Service • www.totalfood.com

A sampling of Chef Mathosian’s cuisine at Sandbar

December 2019 • Total Food Service • www.totalfood.com • 19

WHERE SOCIAL GETS SMART

Creative Ways To Engage Influencers For Restaurant Marketing

Deborah Smith is the owner of MarketToFoodies.com. Her company provides marketing for restaurants including social media, photography, video, influencer engagement, review

ith so many options to choose from when dining out, how do consumers decide where to spend their hard-earned dollars? As social media marketing has moved into the mainstream, more consumers are relying on the opinions of a group of highly influential social media users -known as “influencers” - when they make decisions about where to eat, drink, and shop. Think of it as “word of mouth” marketing for the digital age. Social media influencers are individuals with large followings on platforms like Instagram, Twitter, Snapchat and Facebook. Influencers use their authority or knowledge of particular niches, along with the relationships they have built with their followers, to influence the purchasing decisions of others. Influencers come in all shapes and stripes, including celebrities, bloggers, photographers and hobbyists. Thanks to their ability to influence the purchasing decisions of their followers, influencers will frequently partner with companies on social media marketing campaigns. Worldwide, companies are spending more on influencer marketing now than ever before. Although

generation, local search and strategic ad campaigns. She is also the founder

As the role that influencers play in restaurant marketing grows, restaurant owners are paying closer attention to the industry’s biggest stars. the average share of budgets is only about 10%, marketers are increasing their spending on influencer marketing as the tactic grows in popularity. In some areas, such as New Jersey and New York, the practice is even more important than in other parts of the country. That’s in part because people in our area tend to be big spenders. Having a positive relationship with influencers can make or break a restaurant. A social media star

20 • December 2019 • Total Food Service • www.totalfood.com

can drive thousands of fans into a restaurant just by posting a single photo, or by tagging the business in a photo. Sometimes this happens organically, like when an influencer just happens to love a business and decides to post about it on his or her social media channels. More often, posts about companies are the result of paid promotions or partnerships between influencers and restaurants. As the role that influencers play in restaurant marketing grows, restaurant owners are paying closer attention to the industry’s biggest stars. They’re also taking note that the influencer space is becoming saturated, and because of that, companies are having to think more creatively about how they work with influencers to maximize engagement. Restaurants, for example, are more likely to work with

and Executive Editor of JerseyBites. com which has been covering the restaurant scene since in 2007. Follow Deborah on Instagram and all social channels @JerseyBites

local influencers than international stars. Local influencers tend to have more followers in the surrounding area, and that adds up to more foot traffic for restaurants and bars. To partner with a “mid-level” influencer, with 10,000 to 100,000 followers across social media channels, restaurants can expect to pay between $250 and $400 per blog post, with social sharing on Instagram, Twitter and Facebook. Although the bulk of influencer marketing takes place on Instagram and Snapchat, it’s important to have outside content that the influencer can link to. Articles that are written by the influencer and published on his or her own blog will continue to show up in Google search results long after the campaign has ended, providing long-term value for the restaurant. Micro-influencers, including social media users with local followings, can sometimes be paid in the form of gift cards or free meals. Restaurants can also encourage influencers to visit by hosting VIP events exclusively for so-

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MIXOLOGY

WITH WARREN BOBROW

Holiday Punches To Warm Your Soul

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

unch! Just the very sound of the word makes me thirsty. And no recipes for punch would be complete without some type of holiday to roll them into. Take the holiday period for example. Everyone is tired from running around and doing things for everyone else but themselves. A lovely punch does much to lessen the anxiety of the season by offering an amusing quaff, that really costs you very little. I’m a fan of milk punches. One of my favorites is made with brandy instead of the usual bourbon. It has a nuttier taste against the sweet cream, vanilla extract and whole milk. I recommend this method because it is just different! Classic New Orleans brunch cocktail Ingredients: • 1.5 oz. Brandy • .5 oz. dark simple syrup • .25 oz. pure vanilla extract • 1 oz. heavy cream • 2 oz. whole milk • Ice • Fresh nutmeg (essential!) Preparation: 1. Chill down some Collins glasses 2. To a Boston Shaker, filled ¾ with ice 3. Add the liquid ingredients 4. Cap and shake gently to combine 5. Pour over fresh ice in your prechilled glass 6. Top with freshly grated nutmeg

filled with ice. Put a towel down on your bar, so you won’t have a massive water ring on the fancy wood surface. If your bar is stone or even zinc, the towel will keep your punch from rolling off. You’d never guess where they run off to!

7. Serve first thing in the morning I’m a massive fan of the classic punch bowl that sits in gracious repose on your bar. At this busy time of the year when your guests are especially curious about what is going on in your punch bowl, it’s very important for it to be filled at all times. Fresh ice should be observed and replaced when necessary, surrounding the punch bowl. As you know, don’t dilute the punch with ice, rest the entire bowl in another bowl, this one

22 • December 2019 • Total Food Service • www.totalfood.com

Holiday Roasted Fruit Punch One of my favorite holiday punches is made with the citrus fruits that are not so attractive. In fact, you won’t see the skin at all, so use the fruits when they get ugly. The flavors inside are pretty awesome when you roast them. You’ll want to pre-heat an oven to 300 degrees, then drop the heat down to 250. When you open the oven door it will open at 300 and slip down to 250, instead of starting at 250, opening the door and losing all your heat. It makes time go faster when you learn little tricks of the cooking trade! My advice is to do your mis en place when the cooks aren’t in the kitchen. Your life will be better, I promise you. Slice the citrus fruits in half. What fruits do you use? Any that you want really, even lemons and limes, since this recipe calls for a slow caramelization. Place the citrus fruits on a silicone slip-pad on a stainless-steel sheet pan. Sprinkle about a teaspoon of Demerara Sugar on each half. Cover with Angostura Bitters. Roast slowly for an hour at 250 degrees, cool and juice. How many should you use? Quite a few, as the amount of juice will be less than you would expect. You absolutely can use ½ roasted juices and

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

½ freshly squeezed juices. It’s up to you and how much time you have at your disposal. I use about a gallon of each, roasted to fresh juice. The Punch Ingredients. Blue Since this is a holiday punch, I must suggest that you stock a very special, spicy ginger syrup named Pickett’s. They do a spicy and a medium spicy. I recommend the spicy. This punch uses Mezcal, so the spicy version absolutely makes sense to your palate and stomach. For a full punch bowl… Ingredients: • 1 750ml. bottle basic Mezcal • 1 bottle Pickett’s Spicy Ginger Syrup (concentrated!) • ½ bottle of dry vermouth of your choice • 2 qt. roasted citrus juices • 2 qt. freshly squeezed citrus juices • Angostura Bitters, LOTS! • Fresh Nutmeg! Preparation: 1. In your prechilled punch bowl combine all the liquid ingredi-

continued on page 100

December 2019 • Total Food Service • www.totalfood.com • 23

MODERN TECHNIQUES

WITH RONALDO LINARES

A One on One Convo with Chef Hilary Ambrose from Catch NYC on Mental Health

hef Hilary Ambrose does not shy away from a good conversation, thank you for having this muchneeded talk about mental health. He is the executive chef for the Catch hospitality group; son, father, brother, and friend. For him, being a father is priority number one and the rest falls into place. He has been a professional chef for 14 years and unprofessionally all his life. Born in the Caribbean, his family had a bread shop, a fishing village next door, the farm down the block. So being a chef was a logical step for him. In his words, ‘it was a perfect life’. Now he’s heading into his 14th professional year as a chef in one of the most culinary demanding cities

Hilary Ambrose, Executive Chef, Catch NYC

Ronaldo Linares is CEO of Ronaldo Linares LLC, an Empowerment Coach for restaurant owners. Ronaldo em-

in America, New York City. Let’s go: Have you ever had a mental breakdown through your journey? Chef H: A lot of those moments, but I have never let them break me down. But daily, I do think about what is next, how can I become a better leader? That inner critic starts speaking that negative talk, but you have to have emotional awareness to recognize that these are the moments that define who you will become. Knowledge drop: “If I can teach any young chef or cook one thing; it would be not to create any stories in your head.” As a chef, you have to own your mistakes and not blame others or the world for it. You live by the sword and you die by the sword. How do you keep yourself from creating THE STORY? Chef H: Our business is tough, it is not all glitz and glamour, you don’t get paid well until you make it to a certain rank. For a long period of time, you are going to be broke, you are going to wish you were someone else. You will think that you got passed over because of the skin color you have or due to friendship. Sometimes that could be the case, but if there is no concrete proof of this you should not be creating the story. At this point is where your mental

24 • December 2019 • Total Food Service • www.totalfood.com

health could be affected. MY THOUGHTS: I want to interject some thoughts here. Creating a structure in the beginning is very important for your mental health. Some of the techniques could be as simple as journaling your day, creating a schedule of your workday, setting 3 achievable goals on a routine. Those are actionable items that you could commit to and have a better mental space. Back to the interview… What was the moment that you realized you were in control of your mental health? Chef H: The moment I found myself was when I decided that my story was my own. It is easier said than done, you have to go through a lot of moments to get to that point. But please be present, do this for yourself. The holiday season is here, reservations are increasing, work hours on the rise, stress levels are going up, and the team is being pushed. Knowing that this is coming, how do you prepare yourself and the team? Chef H: I deal with it the same way I deal with the slow days. I am very fortunate that I work with a company that recognizes that family matters. Currently, I have 21 chefs under me in the entire group. Two months out, I send out an email blast that announces the season is

powers entrepreneurs by addressing their health through proper nutrition while growing their business in the food industry. Ronaldo has showcased his Cuban-inspired, passioninfused culinary style on Food Network’s Chopped, BBC America’s cross-country chef competition “Chef Race,” appearances on Better TV, Fox News and Telemundo, along with being a featured chef and speaker at live events including the Food Network’s “Food & Wine Festival”, and industry conferences. Ronaldo can be reached at ronaldoscocina@gmail. com or by visiting ronaldolinares. com

coming and you need to put your request for what day you want off. It is a first come first serve basis, so my email does get filled pretty quickly. The beauty of it is that everyone has different religious backgrounds and preferences and balances scheduling the team. I have built a great culture here over the years, and it is something that I don’t worry about. We love this season, it is an opportunity to showcase our talents. Side comment: Chef Hilary dropped an amazing gem during this part of the interview, “You care for others before you care for yourself.” Meaning that the team gets rewarded first before I receive my recognition.

continued on page 120

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December 2019 • Total Food Service • www.totalfood.com • 25

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

Setting Prices Is About More Than Cost

question I hear often from restaurant owners is, “Where should I be priced?” When it comes to setting restaurant prices, there are three things I think about right away: 1. Are you really, really good and can set your prices above your competition? Your style of service, location, quality of product, demographic you serve are all part of the equation. You can’t charge high dollars in a place where there isn’t a lot of expendable income. 2. Should you price the same as everyone else? If all the chains around you are charging $12.99 for a burger, why shouldn’t you get to charge for that? This is especially true because your burger is probably better. 3. Should you price below your competition? For example, a dive bar that is really focused on selling alcohol views food as a kind of a throw-away, must-have item, but the quality doesn’t really matter, so the cost can be pretty low. The challenge with this is you need to examine and understand

If you have a restaurant that has terrible service but great food, how often are you really going to go there? your guest experience. Focus on service. The truth is – and forgive me, chefs – people come back to your restaurant not because of your food but because of the service and the experience and memories you create. Think about it. If you have a restaurant that has terrible service but great food, how often are you really going to go there? You have to really be craving that dish to go out of your way to put up with subpar service. But if you come upon a restaurant that has mediocre food but stellar service, a customer is much more forgiving because they’re having a great time. With that said, moving forward, focus on service. There’s a book I recommend to every restaurant owner and restaurant manager. He should be paying me a commission based on all the people I recommend read this book – but he’s not! It’s called Secret Service and it’s by John DiJulius. He is the guru of customer service. He’s written many books and taught many seminars. There are two major take-aways I get from the book.

26 • December 2019 • Total Food Service • www.totalfood.com

1. There are things called nonnegotiables that anyone who works for you must do. 2. The second thing is what really matters for this topic: where you set restaurant prices. Dijulius says with WOW customer service, you make price irrelevant. And he tells a story about a haircut shop offering $15 haircuts that opens across the street from an existing salon that gives $50 haircuts. Rather than adjust their prices, the salon put up a sign outside their storefront that said, “We fix $15 haircuts.” Restaurant owners tend to try to undercut a new chain that moves in down the street. They lower prices in reaction. But Dijulius says that’s the wrong approach. If you’re more concerned about your price, then you’re more concerned about it than your customers. If you’re getting pushback on your pricing, then your service probably sucks. That means you need to pay attention to your service and find what needs to be improved. You need to look at

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to use his trademark Restaurant Prosperity Formula to cut costs and increase profits. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters, his formula for restaurant success, or his online courses, visit davidscottpeters.com.

training and focus on customer service. Your core values, your quality, your service, your location helps you determine where you should set your prices. But if you do what Dijulius says and give an incomparably good customer service experience, you will have happy customers all the time and the price will be irrelevant.

December 2019 • Total Food Service • www.totalfood.com • 27

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

PBAC Consultants’ Dinner 2019

he 2019 edition of the PBAC Annual Consultants’ Dinner was bittersweet for many. The Feinstein’s/54 guests included some of the industry’s top kitchen equipment manufacturers, leading kitchen consultants and PBAC family and friends. The Times Square assemblage enjoyed a spectacular evening of “Only In New York” entertainment, while bidding adieu to one of the industry’s giants Michael Posternak. The “P” in PBAC announced earlier this Fall that he will be retiring from a legendary career that began with Traulsen Refrigeration in the 70’s. The “Bawstin” native has left the firm in the hands of a dynamic and visionary next generation. With Lar-

ry Cantamessa taking over the helm and a well respected team of sales professionals and support staff, PBAC is poised to continue setting the bar for foodservice equipment representation. PBAC along with all of their manufacturers were gracious hosts for a night of Broadway’s best. PBAC’s Consultant evening has evolved into a quintessential New York event. Metro New York’s top kitchen design consultants and the manufacturers they represent were hosted by PBAC to a special night of dining and Broadway music. The magnitude of talent really came to roost this year, when Adrienne Warren who performed at the first PBAC Consultants dinner at Feinstein’s in 2015 has emerged as

Mr. and Mrs. Jimmy Yui of Yui Design

(L to R) BCA’s Alex Askew and Gary Simpson of Hobart

(L to R) Next Step Design’s Mr. and Mrs. Josh Smith with Leif Billings

(L-R) Gary Bensky of Clevenger Frable, Ovention’s Tim Klauder, and Hatco president Dave Rolston

28 • December 2019 • Total Food Service • www.totalfood.com

one of Broadway’s’ brightest stars as the headliner of the new Tina Turner musical that has opened to rave reviews. PBAC understands how to recruit and cultivate great products as it supports the needs of Metro New York’s Dealer and Consultant community. It is no different for their annual event. PBAC teamed with musical director Ben Rauhala to find some of the best and brightest stars of Broadway to entertain their guests. The Feinstein’s 54 stage was rocking as a bevy of Broadways’ new stars brought their interpretations of today’s hottest sounds to the 54 Street stage as PBAC treated their guests to a truly memorable Man-

hattan evening. Among the Broadway stars that graced the PBAC stage at Feinstein’s was the gifted Evan Harrington who has performed in CHICAGO on Broadway, and Internet sensation Carrie Manolakas who has performed in both Wicked and Mamma Mia. EYE enjoyed visiting with many of the top consultants in Metro New York including large contingents from Cini Little, Clevenger Frable LaVallee, Romano Gatland, Next Step Design, Jacobs Doland Beer, Ricca Design, Yui Design, and several others. EYE says you can look for another big year from PBAC in ‘20 as they are set to team with many of the Tri-State region’s leading Dealers and Consultants on a number of significant projects.

(L to R) Carlos Nunez of Clevenger Frable Lavallee and The Hospitality House’s Cody Hicks

A bevy of established and upcoming Broadway stars once again made the PBAC Consultants Dinner a marquis event

Mr. and Mrs. Ken Harris of Scotsman

(L-R) Olivia Cantamessa, PBAC president Larry Cantamessa and Sarah Haviland

December 2019 • Total Food Service • www.totalfood.com • 29

PROVISIONS PREVIEWED

WITH LMT PROVISIONS

The Art of Presentation and Omija

n Korean, omija means five flavors, a symphony of balance and focus. At this year’s 14th annual Star Chefs International Chefs Congress, Executive Chef Eunji Lee of Jungsik in New York City brought the concept to life. It’s during ICC that our team collaborates with Steelite International to host the Art of Presentation pop up lunch; a series of three-course tasting menus created by chefs from all over the country who have previously been

Sarah Bulmer works on the LMT team at M. Tucker, a division of Singer Equipment Company. As part of the

awarded the Star Chefs Rising Stars Art of Presentation Award. Chef Lee’s three-course dessert menu was rich with omija, heart, and soul. Chef plated exclusively on Earth by Robert Gordon Australia (RGA). This dinnerware range was the natural choice for her tasting menu. Designed for both the heavy volume of hospitality and elevated plating, Earth is inspired by the elements. Chef Lee selected a full range of vessels from the LMT Catalog to showcase this beautiful and durable collection

30 • December 2019 • Total Food Service • www.totalfood.com

designed for hospitality. “When you first touch these plates, you feel the weight of them,” said Chung. “You get that sense of tradition which is what we’re trying to bring together [at Jungsik]. We’re modern Korean but we still feel traditional in our own way. It’s a great marriage.” It’s safe to say that no designer we work with has their finger on the pulse of the art of presentation quite like Sam Gordon, CEO and third generation owner of RGA. Adelaide is RGA’s most recent state-

LMT team, Ms. Bulmer specifies tabletop products that tell distinct stories and speak to a myriad of unique operational needs. She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@mtucker.com.

side launch in partnership with Steelite – and we’re excited to bring a new hue into the hands of chefs nation-

wide: Evergreen will be the warm wintry green we’ve all been waiting for, coming to the United States in January 2020. Our procurement team worked alongside Gordon’s team and Steelite to develop this new foliage-forward glaze A sneak preview of Adelaide Evergreen by Robert Chef Eunji Lee’s ‘baby banana’ on Earth by Robert color. Aptly named for Gordon Australia Gordon Australia the robust, pine-needled trees that never shed their leaves, side this factory’s workhorse dinner“I love art and I love sweets, but we we’re confident this range extension to ware collections makes perfect sense. cannot eat art,” said Lee, who also took Steelite’s catalog hues (Birch, Juniper Lee’s final tasting was a cheeky pashome second place at the Valrhona C3 and Hickory) will also stand the test of try presentation reminiscent of a Warpastry competition this year. “Pastry seasonal menus and time. hol painting titled ‘baby banana’. The has a strong relationship with art.” After all, putting the fun in funccomposition was fashioned on the Pastry, art and tabletop sourcing tionality is a brand cornerstone of our Earth natural dinner plate, showcashave one thing in common as well, procurement efforts. Setting some of ing Earth to be the canvas that blurs and that’s balance. We’re proud to RGA’s more whimsical pieces alongthe lines between food and art. bring omija to your table today and

Executive Chef Eunji Lee of Jungsik, plating

every day. For product and consulting inquiries, send us a note at LMT@singerequipment.com or visit our website at www.lmtprovisions.com.

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Allie Wainer Executive Vice President & Chief Customer Officer of Sid Wainer & Son®

llie Wainer is the Executive Vice President and Chief Customer Officer of Sid Wainer & Son, New England’s premier curator and distributor of specialty produce and specialty foods, based in New Bedford, Massachusetts. As the fourth generation of the over one hundred-year-old business, Allie holds an extraordinary passion for food and continues the family tradition of providing innovation and service excellence to the food industry. Allie is a graduate from the School of Hospitality at Boston University and spent many years in the fine-dining restaurant industry before joining the family business. Allie sits on the United Fresh Produce Association Board of Directors and the Greater New Bedford Workforce Development Board. Additionally, she was named Food Service 40 under 40 by the Griffin Report and is dedicated to supporting local sustainable agriculture throughout New England.

Allie Wainer holding a tray of greens in the Sid Wainer greenhouse

32 • December 2019 • Total Food Service • www.totalfood.com

Who are the entrepreneurs and visionaries behind the launch of the company? Can you share a little of their history? My great-grandfather started Sid Wainer & Son in 1914. Back then, we were a small retail store that bought produce from local farms and markets and supplied the community with fresh product. My grandfather, Sid,

took over the business after returning from World War II and continued to grow the business by developing a wholesale business. When my father, Henry Wainer, took over in the 1970s, he became the true visionary and entrepreneur that crafted the company we are today. He has always had an out-of-the-box, optimistic approach to life and the business and was not afraid to take risks. He recognized he could inspire chefs through sourcing unique product from around the world and providing ingredients that could not be found in the Northeast. My father also realized there was a gap in the supply chain between chefs and local farms and created a way for chefs to get local product to their back door. Thanks to my father, Sid Wainer & Son quickly became the primary source for high quality ingredients and fresh produce. What role did Grandma and wives play in the creation and growth of the company? Behind every great man there is a strong woman. We call my mom the CFO, the Chief Family Officer. She was never officially employed by Sid Wainer & Son but without her, we could not have grown the business to where it is today - 700 employees and operating in over 11 states. She has traveled the world with my father sourcing ingredients, building relationships with customers, all while holding down the

fort and raising four children. Has the target always been foodservice? Why not retail/grocery? We are a company of chefs. Most of our sales team and purchasers are former chefs because we recognize that in order to deliver the service our customers need, we need to fully understand their world. While we have focused on foodservice for many years, in recent years we have started entering the retail space. Retail customers and home chefs are now demanding the same products used by top chefs. This has created a need for our specialty products and the Jansal Valley Brand. Who was the target foodservice customer when you began? How has that target expanded? Our target food service customer has always been any chef with a true

passion for quality ingredients. Chefs who understand the heart and soul that goes into crafting quality product and the demands of growing and harvesting produce. Among your customer base are some of the truly inspirational entrepreneurs of our industry. I suspect many are women. What are the common characteristics that you see in your customers that “get it”and are succeeding? To be successful, you have to have a realistic and optimistic approach to business, not be afraid to take risks, understand your finances, know how to get your hands dirty, and do not let anything get in your way. You made a big decision to join your family business. What attracted you to the opportunity? I have always admired my father’s

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passion and dedication to our family business. Throughout my childhood, my parents told my siblings and I to follow our passions and it would lead to a successful and a happy career and life. I started working in restaurants and the hospitality space at fifteenyears-old and fell in love with the industry. The hospitality industry truly makes a difference by being a part of every big moment in a person’s life. So many experiences happen around a dinner table and to be able to impact those experiences is incredible. I always had an inkling that I would join the business and when I finally made the leap, I felt extremely grateful for the opportunity. I am now able to make an impact on a more global scale. Tell us a little bit about life after hours. Life is about balance and therefore

I am an avid runner who loves to eat. Life after hours consists of long runs, dining at restaurants, cooking, reading and traveling with my husband. I am very fortunate to have a husband who supports my 24-7 connection into my family business. What about your management style? I am not afraid to admit that I don’t know everything. I am a big proponent of relying on the experts in my team to make decisions and educate me on how they came to their decision. We focus a lot on responsibility and accountability at Sid Wainer & Son. I would rather my team try and make a mistake than not try at all. As you look at the channel of distribution model in our industry, does it still work? My read is manufacturer/

continued on page 34

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December 2019 • Total Food Service • www.totalfood.com • 33

Q&A Allie Wainer, from page 33 processor, then broker, then distributor, and then end-user? I believe there will always be a need for the human element in produce. It is such a perishable, delicate product that needs special care. There will come a time where distribution is done differently whether on drones or robots, but there will be some human touch to produce. What role is e-commerce playing/going to play in distribution? Could a drone fly an order from New Bedford to the Boston Seaport in the near future? E-commerce is definitely playing a part in distribution. The world has become a smaller place thanks to e-commerce. Chefs are able to source ingredients from all over the world and get it delivered right to their back door. Food is an emotional purchase which is where relationships become very important. E-commerce businesses that can play into the emotional aspect of food will win. How has the role of the DSR-Rep evolved? It seems as if all we see are former chefs calling on end-user operators? We have always hired former chefs onto our team to call on end-user operators. The food service business is all about relationships, education, and being able to trust the source of where your product is coming from. We focus on building relationships and trust with our customers in order to support their goals and visions. Does that also mean that the chef ’s role has changed? Are most/more in equity positions? I would not say the chef’s role has changed but I would say the opportunities have changed. Chefs are now in respected and idolized positions in America. Consumers have a transparency of what “chef life” really is and our industry is changing as a result.

What is this new chef like to work with. In many cases with books/TV shows, they are more brand than functioning line chefs. How do you help them focus? The new chef is mission driven. They have a deeper understanding of where product comes from and a more global view of food. Chefs hold their ingredients to higher standards – it’s not just about where it comes from but who it comes from and the story behind it. We have developed a network of chefs and are able to crowd source trends and get out in front of chefs’ needs. Many top award winning chefs today are women. How has this industry broken the glass ceiling? Some of the most talented chefs I know are women. Thanks to a number of strong female chefs, the industry has begun to shift towards gender equality but there is still a long way to go. Documentaries like “A Fine Line” demonstrate that less than 7% of head chefs and restaurant owners are women. The U.S. Bureau of Labor Statistics show that only 20% of restaurant kitchens are run by women. The schedule, lack of maternity leave, and other protections that female chefs face, force many women to choose other careers. I do believe as the industry shifts lifestyles, so will these statistics and I can’t wait to see more female chefs take the spotlight. All we have heard about is Farm/Local to table for the past 10 years. Let’s talk about the role of the Farmer in what our readers serve to their dining patrons. We sure have heard a whole lot about farm to table this past decade, and this trend is here to stay. Chefs and foodies alike appreciate the transparency on ingredients and locality. It implies characteristics of quality & uniqueness and promotes confidence

continued on page 36 34 • December 2019 • Total Food Service • www.totalfood.com

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Q&A Allie Wainer, from page 34 in the dining experience. Farmers, like chefs, put their heart and hands into their passion. Farming is both cathartic & arduous. It is an everyday, hands-on, non-stop, dedicated operation. Last fall we put our boots on the ground and visited many of Sid Wainer’s cherished New England farm partners, producing a short film named “For the Love of the Land”. You can check it out on SidWainer.com. There was one common theme that we learned across all farms we visited; no matter what was grown from the Earth or plucked from the dirt by farmers, they all did it for the love of the land. Sid Wainer is heavily committed to the farm community. Talk about how that evolved and why you think it is such a priority? A world without farms, is a world without food, which is simply not an option. Every dollar spent on farms,

is an investment into the future of our food and farming. Between climate change and increased costs, farmers are finding it increasingly more challenging to turn a profit. We work closely with local farms to plan out their crops that will generate a higher yield, demand, and profit. By educating consumers and chefs on the importance of farming, together, we can grow a more sustainable future for generations to come. As you look in your Crystal Ball for 2020: What is on the agenda for your company? Over the last six years, since I have officially been involved in Sid Wainer & Son, we have evolved as a company from people to processes and our ability to service our customers. We continue to enhance and grow our platform and look forward to a very fruitful 2020.

Allie Wainer is a fourth generation visionary who has inherited her family’s out-ofthe-box, optimistic approach to life and business.

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36 • December 2019 • Total Food Service • www.totalfood.com

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NEWS

RESTAURANT ASSOCIATIONS

Workers’ Compensation - Safety Overview By Kevin Cook, AAI, AIS NYSRA Member Services Director

safe work place is a key component in not only controlling injuries, but also in controlling your Workers’ Compensation cost. Creating a safe work place is a long-term continuous project that takes commitment from upper management in order to create a business environment that has low accident rates, low turn-over and high levels of

productivity. Management must make the commitment to safety and, most importantly, clearly communicate the plan to your staff. Along with the required posting notices, the company safety plan and procedures should be posted. The importance of safety should be part of employee orientation as well as any employee manual. The safety of your employees must take precedence over everything else. Employees should err on the side of safety and they should be able to

communicate any safety concerns to management without fear of repercussion. Employees should be offered opportunities to learn and be able to identify unsafe practices or conditions. The more they learn and know the more the likelihood of accidents decreases. Your insurance carrier and your agent/broker can help you develop safety procedures and manuals. Members of Safety Group 505 have access to free safety checklists and through the New York State Insurance

Fund access to free safety inspections. If you are not part of Safety Group 505 call NYSRA for a free quote at 1-800452-4212 or email membersavings@ nysra.org. Be safe, save money and be a part of the group. The New York State Restaurant Association has been giving restaurateurs the power to succeed since 1935. The Association provides a platform for statewide cooperation and leadership on advocacy issues, along with valuable support services to members.

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38 • December 2019 • Total Food Service • www.totalfood.com

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EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE StarChefs Congress Takes Centerstage in Brooklyn

he 14th Annual International Chefs Congress was once again greeted by large crowds at the Brooklyn Expo Center in Greenpoint last month. The annual event that ran for almost a decade at the Park Avenue Armory in New York seems to have found its perfect home in Brooklyn. The 2019 edition included the very latest menu hits from tables including, Ariel Arce (Tokyo Record Bar & Niche Niche), Greg Baxtrom (Olmsted & Maison Yaki), Jamie Bissonnette & Ken Oringer (Toro), Diego Guerrero (DSTAgE), Pierre Hermé (Pierre Hermé), Will Horowitz (Harry & Ida’s and Duck’s Eatery), James Lowe (Lyle’s), Francis Mallman (Patagonia Sur),

Kwame Onwuachi (Kith/Kin), Evan & Sarah Rich (Rich Table & RT Rotisserie), David Thompson (Aaharn), Ben Turley & Brent Young (The Meat Hook). The keynoter at this year’s event was Chef Francis Mallmann. The Argentinian born toque burst onto the scene with his appearance on Netflix’s Chef’s Table. The show featured six of the most renowned international chefs who opened the door to their daily lives and their personal kitchens. StarChefs offered guests the chance to gain insights into the art of cooking with fire from the master himself. Among the highlights of the annual Fall event was star studded slate of

StarChefs Congress business panels. From how to replicate your concept to taking better care of your employees mental health and new interior design strategies, guest were invited to jump into the conversation with ex-

continued on page 100

(L to R) Morgan Tucker of LMT Provsions/Singer and Alexander Selig welcomed a number of guests to the Brooklyn event

(L to R) Chef Silvan Barban of Pastifico LaRina in Brooklyn and Chef Brother Luck

Chef Eric Bruner-Yang of &Pizza was a headliner at the Real School Food Challenge sponsored by Rational USA

Kikkoman’s Earl Haraguchi (L) worked closely with Metro NY’s chef community to create new menu strategies using the iconic brand

(L to R) Montague’s Craig Smith, Joe Deckelman and the firm’s NYC area rep Bill Dolan of Montblanc

(L to R) Marketman’s Jack Jasper and Michael Cecchini

(L to R) CLVMarketing’s Lana Benscome and Ron Lustberg

(L to R) Fresh Origins’s Julie Sagusa, and David Sagusa flank the CIA’s Rachel Hoover and Lee Ellen Kirk

(L to R) Steelite’s Kristine Martin (L), M. Tucker/Singer’s Edward Madgziak, and LMT Provisions/Singer’s Sarah Bulmer (R) helped attendees create new tabletop strategies

Argentinian born chef Francis Mallmann was the keynoter at this year’s StarChefs Congress in Brooklyn

(L to R) Marra Forni’s Felice Colucci and Anthony Pilla

40 • December 2019 • Total Food Service • www.totalfood.com

December 2019 • Total Food Service • www.totalfood.com • 41

SCOOP Robot Coupe USA Partners With TD Marketing SCOOP has learned from David Mouck of Robot Coupe USA, Inc. (Jackson, MS) that Robot Coupe has hired TD Marketing to cover the Metropolitan New York and New Jersey territory (considered MAFSI Region 3) effective immediately. TD Marketing is a 4th

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where they have a 15,000 sq. ft. showroom, test kitchen, office and warehouse. They also have a showroom located at 261 Madison Ave in New York City. They have the best coverage and experience in Metro NY/NJ area and are excited to be working with them and look forward to their continued growth in this marketplace.

E&S Community Mourns Loss of Steve Doyle SCOOP is saddened to report that Steve Doyle Sr. passed away unexpectedly last month. The New City, NY resident was truly loved by everybody in the equipment and supply segment of the foodservice industry. Besides starting at about 4:30AM every morning, Steve was loved as a man with a huge heart, a big smile, tremendous product knowledge, a pas-

continued on page 44

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Scoop, from page 42 sion for educating and selling, perfect hair, always the first on the trade show floor no matter what, and “the guy” who just knew how to make sure all around him had fun and laughs all the time! After attending Providence College, Steve Doyle started his foodservice career, in the mid 70’s working for Ponderosa in Eastern, PA. Through his Dad’s business in the Manufacturer’s Rep world, Steve went to work for Market Forge, as their shelving Sales Manager, through 1980. Steve then teamed with his brother Larry in their Dad’s Rep firm of Frank J. Doyle. “There isn’t anyone from that era Steve1 Doyle SCJP_fanMAX_TF_HalfAd_NOV_P.pdf 10/22/19 that doesn’t remember his

10:13 AM

CMY

44 • December 2019 • Total Food Service • www.totalfood.com

maroon sport jackets,” noted his long time friend and co-worker Jeff Hessel of BSE Marketing. Steve had a passion for New England and loved Madison, CT where he started a rep firm. In the mid 80’s Steve met Jeff Hessel. Steve represented a Walk-in line and Hessel represented Perlick beer systems; a match made in heaven. Steve and Hessel became fast friends while living on the road and selling together. In the late 80’s Steve sold his New England Rep firm and moved back to the NY Metro area. Steve had a vision and called to see if Hessel’s “Beverage Service Engineering” wanted to get

in the “hot side” of the business. Steve came to work with Beverage Service Engineering, with no lines except Perlick, just prior to NAFEM 1991. For those who know the story, as they say, “the rest is history, with Jade being their first line on the cooking side, followed by Market Forge, Keating etc.” “Our business relationship was nothing more than a handshake from the very beginning, and based on wanting the best for each other at every turn, Hessel concluded. Doyle and Hessel teamed to build BSE Marketing and into a leading nationally recognized top producing rep firm for over 30 lines. “There is nobody in our industry who was known as a mentor, to so many young people, more than Steve Doyle,” Hessel reminisced. Steve’s life was all about his passion for the foodservice equipment business and his friends in that foodservice world. When not involved with work “stuff”, Steve could usually be found at the Ocean or talking about how the Mets and Jets had a shot “next year.” TFS will miss Steve’s “hey Fast-Freddie” greeting that always brought a smile to my face.

NYC Hospitality Alliance Launches “Hospitality & Politics” Podcast SCOOP hears that The NYC Hospitality Alliance has launched “Hospitality & Politics,” a new podcast about the people and policymakers shaping NYC’s hospitality industry and beyond. Host Andrew Rigie talks business, politics and life with restaurateurs, nightlife operators, politicians and other newsmakers. Listen to the first four episodes on Spotify or iTunes: • Let’s Talk Liquor Law and Politics ft. Robert Bookman, Partner at Pesetsky & Bookman • Harlem’s own celebrity chef and restaurateur Melba Wilson dishes on the biz • Tipping and Labor Laws ft. Carolyn D. Richmond, Chair of Fox Rothschild LLP’s Hospitality Practice Group • Office of Nightlife and Plastic Straws Ft. NYC Council Member Rafael Espinal

Harvest Table Culinary Group Partners with Farm Forward

Forward’s Leadership Circle, Harvest Table Culinary Group has committed to using beef, chicken and pork that are 100 percent certified higher-welfare products, based on standards developed to further animal welfare. Certified higher welfare programs use third-party auditing to ensure that animals have

SCOOP learned that Harvest Table Culinary Group has partnered with Farm Forward, a non-profit organization that implements innovative strategies continued on page 46 to promote conscientious food choices, reduce farmed animal suffering, and advance sustainable agriculture, as part of its Leadership Circle. Harvest Table Culinary Group is the first Leadership Circle member to be recognized in three product categories and the first committed to sourcing all of its meat from third-party certified higher animal welfare sources, making it a national leader promoting animal welfare. A Harvest Table Culinary event in progress at a local university. As a member of Farm

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Scoop, from page 45 more space, safe and enriched environments, and, in some cases, access to pasture or outdoors. They also verify that animals are raised with no antibiotics, no added growth hormones and no animal by-products. “We are proud to be part of Farm Forward’s Leadership Circle and its global commitment to building a more humane food chain supply,” said Mary Thornton, President and Founder of Harvest Table Culinary Group. “Offering our customers local, fresh and sustainably sourced foods is at the heart of our business, making our partnership with Farm Forward and its Leadership Circle a natural extension to our work. We look forward to working with Farm Forward and Leadership Circle members to continue educating consumers about the importance of higher welfare farming and the positive impact it can have on our communities.” Learn more by visiting www.Harvesttableculinary.com.

Grow-NY Finalists Announced SCOOP hears that Empire State Development and Cornell University’s Center for Regional Economic

46 • December 2019 • Total Food Service • www.totalfood.com

Advancement have announced the 18 inaugural finalists for Grow-NY, a food innovation and agriculture technology business challenge focused on enhancing the emerging food, beverage, and agriculture innovation all over New York State. The finalists pitched their ideas and business plans at the GrowNY Food and Ag Summit in November at the Rochester Riverside Convention Center. They are: • AgVoice, Norcross, Ga. — Enables food and ag workers to use management tools on-the-go. • Capro-X, Ithaca, N.Y. — Upcycles dairy waste into valuable biofuels and bioplastics. • Combplex, Ithaca, N.Y. — Eliminates pests that threaten the health of honeybee hives. • Dropcopter, Syracuse, N.Y. — Leverages drones to pollinate crops and increase crop yield. • Halomine, Ithaca, N.Y. — Creates antimicrobial solutions to ensure food safety. • Independent Barley & Malt, Litchfield, Mich. — Growing new supply chains to provide world-class malt for the craft food and beverage market. • Livestock Water Recycling, Alberta, Canada

• • • • • • •

— Modernizes manure management to improve yield and sustainability. Nuravine, New York, N.Y. — Maximizes indoor and greenhouse crop yield via water nutrient solutions. Paragon Pure, Princeton, N.J. — Creates flavors, colors and nutrients protected within whole grain rice flour. Perfect Granola, Victor, N.Y. — Crafts locallysourced granola for NY schools while giving back. Radical Plastics, Beverly, Mass. —Developed a patented catalyst technology that renders conventional plastics biodegradable. RealEats America, Geneva, N.Y. — Delivers fresh, healthy meals, while minimizing food waste. Re-Nuble, Rochester, N.Y. — Transforms food waste into organic nutrients as a sustainable alternative to mineral salts. Simply Good Jars, Philadelphia, Pa. — Expands access to fresh and healthy foods via

continued on page 48

December 2019 • Total Food Service • www.totalfood.com • 47

Scoop, from page 46 high-tech vending machines. Slate Chocolate Milk, Boston, Mass. — Crafts better chocolate milk in cans, for adults. • Tiliter, Munich, Germany — Identifies products at supermarket checkouts with AI—no bar code needed. • Varcode USA, Naperville, Ill. —Monitors temperature changes of products using high-tech barcodes. • Whole Healthy Food (Healthy Baby), Ithaca, N.Y. — Develops new food ingredients with therapeutic benefits. “The Grow-NY competition has attracted a group of diverse, innovative entrepreneurs who are ready to focus on finding new ways to further transform New York State’s world-renowned food and agricultural industry,” says NY Governor Andrew Cuomo. “Through efforts like Grow-NY we are continuing to bolster these regional economies and foster statewide growth in this critical industry.”

•

Bow Tie Cinemas Majestic Debuts Full-

scale Restaurant and Bar In Theatre SCOOP learned that Bow Tie Cinemas is nearing completion of top-to-bottom renovations of its Majestic 6 theater located at 118 Summer Street in downtown Stamford, CT. Renovations include reserved luxury recliner seating in all auditoriums, a brand new lobby with a full bar and bar menu, a new concession stand, and new restrooms. In addition, Bow Tie Cinemas has added a brand new BTX - BOW TIE XTREME® large format auditorium with giant screen presentation and DOLBY ATMOS® 13.1 digital surround sound. A highlight of the new Ultimate experience is Bow Tie Cinemas’ first full-scale restaurant and bar concept, Majestic Bar. Prominently located in the theater lobby, Majestic Bar has seating for 25+ at its Ushaped bar where large screen TVs will show sporting events, classic films and music videos. Guests can look forward to Movie Trivia Nights, Ultimate Karaoke, weekend Brunch with mimosa flights, Happy Hour (4-6 PM daily) and Reverse Happy Hour (10:30 PM-closing, daily) featuring discounted beer, wine,

The Majestic Bar at Bowtie Cinemas in Stamford, CT

cocktails, mocktails, and bar food favorites such as fresh-baked “giant” Bavarian pretzels and flatbreads. Look for an ongoing schedule of events and unique offerings @MajesticbarCT.

continued on page 50

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Scoop, from page 48

“The busy lifestyle led by today’s entertainment consumers often forces a choice between seeing a movie and having a great meal and a cocktail,” says Ben Moss, CEO of Bow Tie Cinemas. “Now at the brand new Bow Tie Ultimate Majestic in Stamford, guests can reserve a luxury recliner seat in advance and enjoy a fresh made to order cocktail, snack or full meal before, during or after the movie, even in our brand new Bow Tie Xtreme large format auditorium with Dolby Atmos Surround Sound. Adding to the allure of this innovative style of movie watching is the reserved seating component. Audiences can select their recliner seats in advance when they purchase tickets online through BOWTIECINEMAS.COM and the Bow Tie Cinemas App, in-person from an in-theater kiosk, or at the Bow Tie Cinemas box office. http://www.bowtiecinemas.com

Smithfield Culinary Upgrades ACF Partnership, Launches

New Exclusive Program for Chefs SCOOP hears that Smithfield Culinary has expanded its partnership with the American Culinary Federation (ACF) by introducing the premier Smithfield Partners in Culinary Excellence Member Development Program. Throughout 2019, Smithfield and ACF leadership teams will choose 40 chefs ranging across a spectrum of experience levels, backgrounds and job titles to take part in an exclusive program that fosters meaningful relationships between talented chefs and the Smithfield Culinary team. Chefs welcomed into the program receive an ACF membership, the ability to gain exposure for their organization, the opportunity to consult with a leading protein company and a Smithfield-branded chef coat. Outreach by the ACF to chefs generated tremendous interest in participating in the program and both Smithfield and the ACF are proud to introduce the next set chefs selected for 2019: Genie Worthman, Marion County School; Michell Tyson, Community Chef Center LLC; Veronica Pree, IHG; Ross Ximinez,

Excellent Services; Darren Drew, Chef D’s Sandwich Emporium; Paul Krebs, SUNY Schenectady; Gregory Rice, Brasserie Saison; Kareen Linton, Coco Collection; Lee Lumboy, The Kahler; and Alisa Malavenda, private chef. “As we continue to immerse ourselves in the culinary community, it is our responsibility to serve as an inspiration for the gifted chefs of the ACF,” said Edward Wayda, senior brand manager, Smithfield Culinary. “Our programs, services and pork selections are tailored to meet the needs of chefs looking to take their dishes to the next level and we look forward to forming this collaborative group via the Member Development Program.” Smithfield’s support of ACF programs has grown considerably over the last several years, leading to the decision to expand the company’s partnership beyond its current initiatives. In addition to launching the Member Development 2 Program, Smithfield will continue to support the ACF’s national convention, regional ChefConnect events and local chapter partnerships. “Smithfield has been a dedicated partner of the ACF

continued on page 104

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December 2019 • Total Food Service • www.totalfood.com • 51

NEWS

DESIGN/BUILD

Day & Nite’s Installation Expertise Brings Unique Track Record of Success To East Coast Kitchen Design/Build Community

or decades the Sher family and their Day & Nite team has set the bar for the highest quality service both in Metro New York and up and down the East Coast. With a portfolio of service customers that encompasses many the nation’s leading restaurants, corporations, stadiums/arenas, colleges & universities the Day & Nite brand has become synonymous with creative approaches to the most complex of kitchen service challenges. That very same success may have in fact led to some oversight from the food service industry to a skill set that has been a cornerstone of the Long Island firm since its launch: INSTALLATON. “There are so many core skills that installation shares with service,” noted Day & Nite’s President Matt Sher. “Keep in mind that our ability to build and work within the shop drawing and rendering has always been a staple for us. In most cases, the warranty on a branded piece of equipment needs to be installed by a company and technician that have been certified by

“Our commitment to both training and technology has given us the manpower and tech/savvy to deploy the right teams and expertise to deliver quality installation for our customer base,” said Matt Sher that factory. Day & Nite has worked diligently to check all of those boxes by continually sending our techs to factories.” So for decades, Day & Nite has been brought in by Metro New York and the nation’s leading dealers and consultants to protect manufacturers’ warranties. “This has also enabled us to understand and master the key differences between needing to service and existing piece of equipment and the installation of new equipment,” Sher continued. “It begins with developing an ability to anticipate the needs of the

52 • December 2019 • Total Food Service • www.totalfood.com

dealer.” Most recently, Day & Nite was brought in to support the work being done by Monsey, NY dealer Culinary Depot at the iconic TWA Hotel at JFK Airport. “That project really represents how we are best able to support the needs of a dealer with a multitude of challenges throughout the project that encompassed both refrigeration installation and the start-up of much of the kitchen equipment to get the TWA kitchen opened on time,” Sher explained. The TWA Hotel project illustrated why it takes a unique skill set to

execute comprehensive kitchen installation. “We needed to be in step with Neil Posen of Culinary Depot as he coordinated with the trades and met a series of intense deadlines. This also includes an understanding of what goes into the staging of a project with a large inventory of custom fabrication, which most service companies never experience,” Sher said. Day & Nite’s portfolio of successful installations continues to grow in all segments of foodservice. The company recently completed full HVAC Renovations of 5 New York City McDonald’s locations. “We took them from rooftop units to energy efficient Mitsubishi City Multi Equipment,” noted Brett Sher, Day & Nite’s Vice President. Day & Nite recently completed the commissary for NY’s #1 rated BBQ restaurant Hometown BBQ. “We furnished and installed the complete HVAC system and ductwork,” Brett Sher added. The Fall has been very busy for Day & Nite’s installation team with current projects

continued on page 114

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PRESENTED BY

Should Restaurants Be Scared Of Ghost Kitchens? This article was originally published in Forbes.com

estaurant food delivery is a big business that’s expected to grow to $76 billion by 2022. This represents a major source of potential revenue for businesses in a very competitive sector. But is the restaurant industry being haunted by ghost kitchens that seek a large chunk of this market share? Yes, ghost kitchens are real, and no, there’s nothing paranormal about them. Similar to commissary space that brick and mortar restaurants can rent to cook their delivery food, ghost kitchens offer restaurants several benefits including the ability to open delivery-only locations in neighborhoods outside their delivery-zone and free up space at their primary locations, which usually aren’t designed for delivery production. These ghost kitchens provide space that’s customized to optimize a restaurant’s delivery business, and helps restaurants generate new business and brand awareness. But some ghost kitchens have no brick and mortar locations associated with them. These virtual kitchens can be standalone businesses, or locations to test cuisine, gain followings and generate excitement before turning concepts into brick and mortar restaurants. As this sector grows, ghost kitchens could create opportunity for the restaurant industry. But left unchecked, this Dr. Jekyll is likely to become

Yes, ghost kitchens are real, and no, there’s nothing paranormal about them. Similar to commissary space that brick and mortar restaurants can rent to cook their delivery food, ghost kitchens offer restaurants several benefits including the ability to open delivery-only locations in neighborhoods outside their delivery-zone, and free up space at their primary location. Mr. Hyde. How? A Thought Experiment Uber founder Travis Kalanick’s venture, CloudKitchens, a player in the ghost kitchen sector, has already partnered with UberEats, Grubhub and other third-party delivery companies. Imagine that CloudKitchens merges with UberEats. Or that Grubhub acquires a competitor like Kitchen United and vertically integrates the businesses. These companies would control 1) the platform from which consumers search and process food orders, 2) the kitchens where the food is cooked, 3) the people (or, the robots) who deliver it to consumers, and 4) a growing list of labor services that may eventually include cooks who can be automated (which restaurants like

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Spyce have shown is possible). To streamline purchasing for their restaurant tenants, the owners of ghost kitchen facilities can acquire or start their own food purchasing groups. Using data collected through their ghost and virtual restaurant tenants they can analyze food costs and usage, reduce waste and negotiate lower rates for food purchases. When the owners of ghost kitchens have built out this infrastructure, they’ll be enticed to experiment with operating their own virtual restaurants, which means they will become direct competitors to their brick and mortar and virtual tenants (think about how AmazonBasics competes with merchants on their marketplace that sell similar products). The owners could use the vast trove of data

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.

about the most popular and profitable cuisines in their ghost kitchens, and other data points not available to their tenants, to optimize sales and operate data-driven virtual restaurants. They can then charge tenants higher fees for their restaurants’ menu items to be listed before their own in search results and paid advertisements. Celebrity chefs and well-known restaurants may benefit when they’re tapped to create and inspire menus for the virtual restaurants owned by the kitchen centers. The owners of ghost kitchen facilities could also attract new delivery customers and reward existing ones by pressuring restaurant tenants to participate in promotions, which The New York Times reported is similarly happening in India where restaurants are rebelling against, and boycotting food delivery apps as a result. Preparing for the Future Restaurateurs should prepare for

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Record New York and US Contingents Tour HostMilano ‘19

or some it reminded them of the glory days of the November Show at Manhattan’s Old Coliseum on what is now Columbus Circle. For others it represents the best of the NAFEM SHOW and the NRA Show. No matter how you frame it, HostMilano in Milan Italy has taken its place at the top of the heap as a “must attend” event for food service end/user operators and the dealers and consultants that support them. The 41st edition of HostMilano, the world’s leading hospitality event, organized by Fiera Milano, was a unique edition, welcoming professional operators from all over the world and attracting over 200,000 visitors. Driving the growing numbers was 40% international attendance from 171 countries. As well as originating from European countries such as Spain, Germany, France, the United Kingdom and Switzerland, there were particularly large delegations from the USA, China, the Middle and Far East, there were also those who had travelled many thousands of miles to reach Milan, from the Fiji Islands or Nicaragua. With some 20 plus buildings dedicated to every discipline of foodservice equipment, it is impossible to tour the entire event. On top of that is a real contrast of styles in how HostMilano booths are managed. Unlike US shows, there is no scanning of badges. Guests are asked to present a business card and then enjoy an espresso while reviewing a company’s latest wares. The halls provided an opportunity

to experience innovation first-hand, exploring prototypes and products to discover their smarter, more advanced functions. HostMilano exhibitors utilized demonstrations and tasting lessons with experts who supplied targeted insights to support the efficiency of the technologies presented, developing an approach that was not only commercial but also cognitive. Business meetings with operators and hosted buyers, brought to Milan in part thanks to the collaboration of ITA-ICE from all over the world, particularly from the United States, Canada, Russia and the United Arab

Emirates, grew considerably, with immense satisfaction coming from having met proposals that completely fulfilled their expectations. “Italian hospitality has been popular in Japan for many years,” noted Masuda Brick of Japan. In recent years we have seen an evolution: more and more chefs and culinary stars understand the difference between Made in Italy and Italian sounding and are demanding Italian machinery and ingredients. At HostMilano we find everything necessary to satisfy this demand, along with an extensive selection of international proposals.”

“Our company operates mainly in the world of gelato,” added Lou Oppenheimer of Australia. So we are always very attentive to new trends from Italy. This is our second time at Host and we will definitely be back again, because here we find lots of interesting new proposals to expand our product ranges and, above all, we find everything we need in a single event.” A two-year journey culminating in exclusive previews. Numerous innovations were presented at the exhibition and this attention to innovation is

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(L to R) The new Partstown/Heritage team toured the show

Among the more creative booths at the show was the spectacular Costa Design firm’s full restaurant build out

HostMilano’s booths were highlighted by delectable local fare that brings the equipment wares on display to life

The show featured an entire building dedicated to pizza ovens and prep

Tonon’s Daniele Scelza (L) has been instrumental in building marketshare for the Italian manufacturer in North America

Waring’s Fabrizio Bottero (L) welcomed guests to the Connecticut based firm’s booth

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HostMilano, from page 56 consecrating Host increasingly as the platform for presenting trends, new ideas and prototypes. A moment for members of the industry to discuss and mutually enrich each other. Examples of innovation include more sustainable dishwashers, which use the steam generated to heat the water, ‘digesters’ that allow the processing of organic waste directly on site with a view to circular economy, multifunction ovens that incorporate the Internet of Things to manage even complex functions such as HACCP data or state-of-the-art analytics software that allow chains to optimize and orient resources thanks to the real-time monitoring of a fleet of coffee machines. In furnishings, the revival of wood becomes more sustainable thanks to patented technologies to obtain new 3D effects with very thin layers. Overall, almost all of the 2,249 Italian and international exhibitors presented an exclusive preview at Host 2019 of the innovations that are going to characterize the hospitality and out-of-home sectors over the next two years. For US visitors, touring the show requires adapting a filter of sorts. There are many manufacturers that exhibit at HostMilano that have for whatever reason decided the NSF and or UL certification required to sell in the US are simply too expensive. So it becomes important for the North American visitor to have that certification discussion with a potential manufacturer/ vendor. There are also a number of challenges relative to whether an Italian or Turkish manufacturer has created a distribution partner in the US. The event that expressed innovation in the hospitality sector at the highest levels was undoubtedly SMART Label - Host Innovation Award, the award promoted in partnership with POLI. design and with the patronage of ADI - Associazione per il Disegno Industriale. The dedicated exhibition area where the winning products - 6 Innovation SMART Labels, 3 Green SMART

(L to R) M. Tucker’s Marc Fuchs, Fred Klashman of TFS and SA Hospitality’s Greg Giannone

(L to R) Irinox’s Ronald van Bakergem and Restaurant World’s Brad Pierce who brought 100 plus fellow FEDA dealers to the Italian event

(L to R) Canadian dealer Brian Wood and Long Island native Eva Marie Fox of T&S Brass

Shaun McDonald (R) of Eurodib who has emerged as one of North America’s premier importers of European made cooking solutions led his company’s contingent to Milan

Labels, 47 SMART Labels and 5 Special Mentions By Iginio Massari - were presented, in an essential layout designed to enhance their characteristics, was a huge success. A line-up of big names and over 800 events for all tastes and all “languages.” Host 2019 also proved to be a unique opportunity to share skills and experiences in a programme of over 800 events and thanks to partnerships with industry associations, which involved professional consultants and experts from all over the world, touching on key issues such as sustainability and technologies 4.0 such as Artificial Intelligence and the Internet of Things. Among the seminars, the Design Talk meetings in partnership with POLI.design met with great success, focusing on topics such as the challenges of hotel design, luxury or wellness & lifestyle, and events in the Food-Technology Lounge, organized by ANIMA-Assofoodtec and EFCEM

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Italia, were also well attended, with in-depth examination of technical aspects such as new regulations and their impact on technologies. The meeting between technology and creativity at Restaurant Engineering by APCI, the meetings on the future of Food and Hospitality with the international consultants of FCSI were also very successful. The showcase on innovation in coffee by SCA Specialty Coffee Association and the focuses on mixology and bartending, with new aromas and opportunities offered by new equipment, with professionals and experts from FIPE, Mixer and Planet One, completed the picture of a truly complete and in-depth training. Attendance levels matched those of star-studded event and audience participation reached stadium level for the captivating competitions, demonstrations and show-cooking with star chefs, experts and masters of the various disciplines. The big names present included: Michele Biassoni,

Alessandro Borghese, Antonino Cannavacciuolo, Gianluca Fusto, Davide Oldani and Bruno Vanzan. The new event Pasticceria di Lusso nel Mondo by Iginio Massari was particularly successful: the stage was graced by twenty of the biggest Italian and international names from countries such as Belgium, France and Japan, such as Davide Comaschi, Gino Fabbri, Pascal Lac, Pierre Marcolini, Lucien Moutarlier and Norihiko Terai, personally selected by Maestro Massari. Eight national and international competitions were held at Host 2019. The Panettone World Championship declared Alessandro Slama’s panettone, from “Ischia Pane” in Ischia (Naples), the best artisan panettone in the world. In the quest for the Espresso Italiano Champion, Bolognese youngster Stefano Cevenini overtook competitors from the United Kingdom, Japan and Taiwan in the final, while the Gran Premio della Caffetteria Italiana crowned Paolo Rossi. The Italian team came second in the Cake Designer World Championship (with Poland first and Peru third). Italy was also awarded the Critics’ Award by the press. In the increasingly popular field of Latte Art, the Milano Latte Art Challenge went to South Korean Um Paul while Manuela Fensore won the World Latte Art Battle Championship. Japan won the World Trophy of Pastry, Ice Cream and Chocolate, followed by the teams from China and Italy. Lastly, the Italian team scored a double win at the European Pizza Championship, where Valentina La Porta’ s victory was accompanied by her father Salvatore’s second place. Both prize-winners are from the pizzeria Al Posto Giusto in Castelli Calepio (Bergamo). For foodservice professionals, HostMilano may very well have emerged as the world’s fair of foodservice equipment. We suggest adding the next edition of the show in Milan to your agenda for Oct. 22nd -26th, 2021.

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PRESENTED BY:

Honoring The Top Women Of Metro New York Foodservice & Hospitality For 2020 FROM THE PUBLISHERS As we prepare for 2020, it dawned on us that many of the significant stories shared a common theme: women in foodservice! The City Council of New York made a move to promote and bring some sense of order to the City’s nightlife. A woman is guiding the fortunes of that office as the City selected Ariel Palitz, to be the city’s very first “Nightlife Mayor.” With the spectre of Governor Mario Cuomo threatening to ban tipping, one of the more vocal advocates against the potential move is Albany based waitress Maggie Raczynski. She emerged among the leaders of an impassioned

outpouring from the restaurant industry at New York State’s labor hearings. That’s a long way from 1989, when the then-upstart Women’s Foodservice Forum (WFF) conducted a survey of women in the foodservice industry, specifically asking them about professional aspirations. Not one respondent expressed desires to be CEO. And yet, the glass ceiling continued to crack this year as David Chang’s Momofuku named 29-year-old Marguerite Zabar Mariscal as CEO, after she rose through the ranks, joining as an intern in 2011. From the incomparable Alice Elliot of the Elliot Group who is America’s “go-to” head hunter for top restaurant

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executives to Brooklyn chef/owner Missy Robbins and Singer’s Morgan Tucker, women are making their mark on the restaurant and foodservice industry. We are convinced that the stakes have become so high with restaurant space rents fluctuating from $500 to $2K a square foot in Manhattan, that proverbial glass ceiling continues to crack. There simply isn’t anytime or wiggle room to worry about gender, it is all about competence. Women are finding increased opportunity as ownership and management focuses on the ability to consistently create a signature customer dining ex-

perience in a Manhattan restaurant, a New Jersey corporate dining facility or a Long Island healthcare facility to deliver a world-class customer experience.With an on-going influx of technology in our industry, Grubhub took the lead in promoting the growth of women in the restaurant and foodservice industry. In honor of Women’s History Month in March, the popular delivery service partnered with Women Chefs & Restaurateurs (WCR) to launch RestaurantHER, an effort that includes a map highlighting women-led restaurants

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CONGRATULATIONS! to Morgan Tucker and the LMT team on being selected as a Total Food Service Top Women in Foodservice 2020 honoree!

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December 2019 • Total Food Service • www.totalfood.com • 63

Top Women in Foodservice 2020, from page 62 across the United States. When users are deciding where to order food or sit down to eat, the map made it easy to support women in the industry by introducing them to nearby women-led restaurants. That’s why once again we have dedicated this issue to profiling the impact that women have had on the Tri-State foodservice scene. They have risen to amazing heights and turned the Greater NYC Marketplace into the epicenter of the world’s restaurant and food service industry. We owe special thanks to a number of colleagues that represent many segments of the Tri-State foodservice community. They were gracious with their time to help us build this list of the “best and the brightest” women in our industry. We selected categories based on that input. Our mission for the criteria of this list was to identify innovators within each of those major disciplines of the foodservice and hospitality industry. Women are having a major impact on the bricks and mortar design of restaurants, and the sales of equipment supplies and service. They also have major impact on what food and beverage is being served on local menus, and the management and marketing of foodservice facilities. Our goal is to share some of their amazing stories and to make all of us realize that any goal is accomplishable with a measure of hard work and some good luck sprinkled in. Leslie Klashman Fred Klashman Publishers , Total Food Service

Associations/ Nonprofit Antoinette Bruno

Presented by

Gladys DiStefano

Sharon Franke

FBAA • New York NY

Les Dames d’Escoffier New York New York, NY

Jenny Dorsey

same time, worked closely with the communities that they call home.

Studio ATAO • New York NY

Therese Gearhart

Beth Shapiro

Randi Shubin Dresner

Women’s Foodservice Forum Dallas, TX

Citymeals-on-Wheels New York, NY

Marilou Halvorsen

Jilly Stephens

NJRHA • Trenton, NJ

City Harvest • New York, NY

Rhadia Hursey

Katherine Taveras

New York Women’s Culinary Alliance New York, NY

Food Education Fund • New York, NY

Saru Jayaraman ROC • Oakland, CA

Catering

Sonali Jhurani

Alison Awerbuch

New York City Hospitality Alliance New York, NY

Tappan Hill • Tarrytown, NY

Eliza Loehr

Lessings Hospitality • Great River, NY

Island Harvest Food Bank Mineola, NY

Nancy Easton Wellness in the Schools • New York, NY

Elizabeth Falkner Women Chefs & Restaurateurs New York, NY Celebrity chef and pastry pioneer Elizabeth Falkner left San Francisco and made New York her home just seven years ago. She put her mark on the restaurant scene there with Citizen Cake, Orson, and Citizen Cupcake. She frequently appears as a competitor and sometimes a judge on many of the cooking competitions on The Food Network’s “The Next Iron Chef, Super Chefs”, and “The Next Iron Chef, Redemption”, “Chopped All Stars”, “Top Chef, Canada”, “Food Network Challenge”, and Bravo’s “Top Chef Masters”, “Top Chef”, “Top Chef: Just Desserts”. In addition to recipe development and consulting, cookbook author, she is the president of Women Chefs and Restaurateurs, a trade organization that advances the voice of women across the culinary industry through education, promotion, connection and inspiration. She is also a member of City Harvest’s Food Council, a group of top chefs and culinary experts who are dedicated to spreading awareness of the organization’s mission.

Star Chefs • Brooklyn, NY

Alison Cody

Melissa Fleischut

MAFSI • Atlanta, GA

NYSRA • Albany, NY

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Food Education Fund • New York, NY

Laura Luciano Slow Food East End East Hampton,NY

Jennifer Cantin Rosemary Citrano Gabbe The Fruited Plain Caterers Parsippany, NJ

Adrienne Correale

Peggy Neu

Elegant Affairs • Glen Cove, NY

Meatless Monday Campaigns New York, NY

Erin Finley

Ariel Palitz

Abigail Kirsch

NYC Office of Nightlife • New York, NY

Abigail Kirsch • Briarcliff Manor, NY

Ariel Palitz’s eyes lit up when she saw the job posting in 2017 for New York City’s new position of Nightlife Mayor. The self-described “nocturnal” dynamo has taken the City by storm as she has created and guides the Office of Nightlife. As a former nightclub and bar owner, she brings a truly unique perspective to her position. From town hall meetings in each of the boroughs to seminars at Javits trade shows, Ariel Palitz has worked non-stop to support the needs of the City’s nightlife operator and at the

Sydney’s “Taylor Made” Cuisine Westhampton Beach, NY

Kathy Lejarraga artquest catering • San Diego, CA

Christine Marcus Alchemista Boston, MA • New York, NY Alchemista was founded by MIT Sloan grad Christine Marcus in 2012 as a way to allow employers to remain competitive in the search and retention of top talent by providing unique food

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December 2019 • Total Food Service • www.totalfood.com • 65

Top Women in Foodservice 2020, from page 64 and curated brand experiences that enrich workplace culture. Alchemista serves over 35,000 meals/month with an average order size of 120 people, allowing companies to compete with the “Google-esque” perks doled out by competitors for the same talent. From the beginning, Marcus has ensured that Alchemista revolutionized the world of complicated meal delivery by offering flat-rate pricing, client attendants, hospitality-minded service, meal variety, and food service attractively presented with Alchemista’s signature style.

Liz Neumark Great Performances • New York, NY

Chefs Alex Baker Yves • New York, NY

Lidia Bastianich B&B Hospitality • New York, NY

world, Esther’s beginnings in the culinary industry go back to when she was fourteen years old. She grew up cooking traditional Korean food with her Korean-native grandmother. She was always keenly aware of her Korean heritage. That awareness morphed into immersion when her family moved to Korea for three years, because her parents wanted to ensure that their children would cherish Korean culture. Esther enthusiastically embraced her parents’ goal – her mission today is to broaden New Yorkers’ understanding and appreciation of Korean culture through her food. Her formal training as a chef began at Institute of Culinary Education (ICE), continuing in the kitchens of ilili and La Esquina, as well as that of the Food Network.

Camille Beccera

Aquavit • New York, NY

Chrissie Bennett Winged Foot Golf Club Mamaroneck, NY

Victoria Blamey Gotham Bar and Grill • New York, NY

Anna Bolz Per Se • New York, NY

Francesca Chaney Sol Sips • Brooklyn, NY

Bagock Chicken & Doughnuts Brooklyn, NY

Amanda Cohen Dirt Candy • New York, NY

Jenna Cuccia 17 Summer Restaurant • Lodi, NJ

Dianna Daoheung Black Seed Bagels • New York, NY

Lauren DeSteno Altamarea • New York, NY

Mokbar • New York, NY Esther Choi is a chef and restaurateur whose heart beats for the Korean food she grew up cooking with her beloved family. Classically trained and a product of the NYC restaurant

Oakland’s Restaurant and Marina Hampton Bays, NY

Ariane Duarte Ariane Kitchen & Bar • Verona, NJ

Allison Fasano Salt and Sea Bistro • Jamesport, NY

Fany Gerson la Newyorkina • New York, NY

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New York, NY

Food Network • New York, NY

Gabrielle Hamilton Prune • New York, NY

Sicily Sewell Johnson Colors • New York, NY

Emily Hyland Emmy Squared • Brooklyn, NY

Zoe Kanan Simon and the Whale, Studio New York, NY

Sohui Kim Insa • Brooklyn, NY

Gloria La Grassa Pluckemin Inn • Bedminster, NJ

Sarabeth Levine Sarabeth’s • New York, NY

Maria Loi Loi Estiatorio • New York, NY

Angie Mar The Beatrice Inn • New York, NY

Katie McAllister Winged Foot Golf Club Mamaroneck, NY Sen Sakana • New York, NY

Gillian Clark

Corrie Dietrich

Esther Choi

Alex Guarnaschelli

Mina Newman

Becerra Enterprises • New York, NY

Emma Bengtsson

Presented by

Tracy Obolsky Rockaway Beach Bakery Rockaway Beach, NY

Michelle Puyane Chalait • New York, NY

Alex Raij El Quinto Pino/Txikito • New York, NY

Ann Redding Uncle Boons • New York, NY

Missy Robbins Lilia / Misi • New York, NY

Melissa Rodriguez Del Posto • New York, NY

Laetitia Rouabah Benoit • New York, NY

Nicole Russell

Sicily Sewell Johnson is reopening Colors on Stanton Street on the Lower East Side. The restaurant will remain a training facility such as the one opened after September 11 with the surviving Windows on the World staff, but she plans to create a more soulful and relaxing dining experience. Well known as an actress starring in One on One and How Stella Got Her Groove Back, she traded in her Hollywood digs for culinary school and new career. She was a part of the LaCocinaSF.org and found it was an amazing incubator that helped her build a fail-safe business. “I love the gift of hospitality and community,” she said.

Rita Sodi I Sodi / Via Carota • New York, NY

Daniela Soto-Innes Cosme • New York, NY

Naama Tamir Lighthouse Restaurant • New York, NY

Diana Tandia Berber Street Food • New York, NY

Christina Tosi Milk Bar • New York, NY

Claire Welle Otway • Brooklyn, NY

Jody Williams Buvette / Via Carota • New York, NY

Last Dragon Pizza • Arverne, NY

Barbara Sibley La Palapa Cocina Mexicana

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Top Women in Foodservice 2020, from page 66

Clubs Lily Braswell Winged Foot Golf Club Mamaroneck, NY Lily Braswell is the Club House Manager for the nearly 100 year-old Winged Foot Golf Club in Mamaroneck, NY, with the first round of golf played in 1923. Winged Foot has a history of hosting national championships golf and is getting set to host the U.S. Open in 2020. Lily Braswell brings her special touch to the Winged Foot club. She has been in the hospitality industry for the past 15 years. Lily moved from her native Peru to New York to attend The Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduation, Lily was hired as a Teacher’s Assistant at the Caterina Di Medici Restaurant at the CIA. Before joining Winged Food Golf Club, she learned the ins and outs of private club dynamics at the Coveleigh Club as the Food and Beverage Manager.

as one of Metro New York’s and the nation’s leading club managers. Since 2016, she has served as the General Manager of Westchester’s Old Oaks Country Club. She is recognized as a motivator and relationship-builder, with strong organization skills, great work ethic, and commitment to excellence. Prior to Old Oaks, she served as the GM at Elmwood Country Club in White Plains. Iwona Sterk has operated restaurants at the Doral Arrowwood hotel conference center, Hotel Macklowe, and Hilton International’s Vista International Hotel at the World Trade Center. Among Sterk’s innovative approaches to her jobs have been her ability to create unique solutions. She has never forgotten her roots in her native Poland. So for a number of years, she recruited staff in that country.

The Harmonie Club • New York, NY

Corporate Dining Barbara Boden JPMorgan Chase • New York, NY

Lori Sahagian Bronxville Field Club • Bronxville, NY

Iwona Sterk Old Oaks Country Club Purchase, NY Iwona Sterk has forged a reputation

Beth Bunster Whitson’s • Islandia,NY Beth Bunster started in accounting when Whitsons was very small, in the family-owned business that was founded in 1979 by Elmer

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worked the service floor and managed Jonathan Waxman’s Barbuto. Amelia’s pursuit of the creative then brought her to Twitter where she began as General Manager for Guckenheimer. She reveled in the unique opportunity to test out concepts in an environment that values innovation through experimentation. She then developed the role into Senior Food Service Director prior to taking on the role of Area Manager in the NYC Region. She is a member of the New York Women’s Culinary Alliance, the James Beard Greens and was named one of Eater’s 2017 Young Guns.

Elizabeth Franks ACFLI • Holtsville,NY

Lisa Dimoulas

Kelly Ann Friend

Neuberger Berman • New York, NY

Whitsons Culinary Group Islandia, NY

Joanna Dissin Jones Lang LaSalle Haddon Township, NJ

Amy Greenberg Citibank • New York, NY

Sara Keller

Amelia Ekus

Davina Weinstein

The Village Club of Sands Point Sands Point, NY The Redding Country Club Redding, CT

Whitcomb. Today, as CFO, she’s proud of the very talented leaders who make Whitsons successful. Whitsons Culinary Group provides dining services to consumers and public and private organizations throughout the Northeast. Services include school nutrition, residential and healthcare dining, prepared meals, and emergency dining; ranging in scope from consulting services to complete, onsite turnkey solutions. As one of the top 20 largest dining service providers in the U.S., they lead the industry with their customized services, innovative programs, commitment to quality, focus on nutrition, local sourcing and community support.

Guckenheimer • New York, NY

Dana Cancellaro

Carolyn Kepcher

Presented by

Amelia Ekus has been surrounded by culinarians and hospitalitarians since birth! She grew up in Hatfield MA, in a house constantly hosting both social and charity dinners, filled with cookbook authors, chefs, and restaurateurs. Those influences shaped her professional view. While working as a manager at dell’anima and L’Artusi she demonstrated a vision toward philanthropic and environmentally sound practices, and created the position of Director of Community Development for the restaurant management company, Epicurean Management. Amelia also

Cushman & Wakefield • New York, NY

Kim Lawrence Flik Hospitality Group New York, NY

Ann McNally Sodexo, Inc. • Brick, NJ

Carolyn Milea New York University • New York, NY

Sally Saltzbart Minier Jane Street Capital • New York, NY

Wendy Powell Savory • New York, NY

Victoria Vega Unidine Corp • Boston, MA

Donna Wang FLIK Hospitality Group Rye Brook, NY

Abby Weber Nike • New York, NY

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December 2019 • Total Food Service • www.totalfood.com • 69

Top Women in Foodservice 2020, from page 68 Emily Wunder Eurest - Compass Group • Nutley, NJ

Pamela Zimmerman American Express • New York, NY

Education Nicole Bonica NYC Schools • New York, NY

Lonnie Burt Hartford Schools • Hartford, CT

Susan Callahan Univeristy of Maryland Eastern Shore Rockville, MD

Vickie Dunn Columbia University Dining New York, NY

Karen Goodlad NYC College of Technology Brooklyn, NY

Nicole Langone Scarangello NYC Dept of Education SchoolFood New York, NY

Jennifer Martin New York State Schools • Albany, NY

Marion Nestle NYU • New York, NY

ter Institute of Technology with a concentration in service management. Now known as Professor Schaible, she teaches culinary arts, purchasing, dining room management and marketing at City Tech. Schaible has an extensive background in culinary and hospitality management roles, counting her position as a private chef to the editor of Rolling Stone magazine among them. In addition, she serves on the National Advisory Board of Spoons Across America, and is a member of Les Dames d’Escoffier. Professor Schaible is the department chair of the Hospitality Management Department, and has researched topics such as the historical study of tearoom management schools in early 20th century New York City.

Gail Sharry New Haven Schools • New Haven, CT

Jennifer Zeligson Jersey City Public Schools Jersey City, NJ

Peggy Policastro

Presented by

Nutrition Operations Manager at New York-Presbyterian Lower Manhattan Hospital. She is a registered dietitian with knowledge and experience in both clinical nutrition and food service operations. She currently serves as the president of the New York chapter of the Association for Healthcare Foodservice (AHF-NY). With her guidance AHF-NY has expanded its platform for professionals to use for the promotion, growth and development of nutrition and food service. Her focus on AHF-NY’s chapter creates mentoring opportunities to facilitate the sharing of knowledge and experience with the next generation of healthcare foodservice professionals.

Marsha Diamond Diamond Approach • Marlboro, NJ

Maura Dillon-Krug St. Francis Hospital & The Heart Center • Mineola, NY

Heather Duffy

NJ Institute for Food, Nutrition, and Health • New Brunswick, NJ

Healthcare

JFK Medical Center • Edison, NJ

Arlene Sailhac

Alba Aviles

Foodophiles • New York, NY

James J Peters VA Medical Center Bronx, NY

Maimonides Medical Center Laurelton, NY

Elizabeth Schaible

Judith Batashoff

NYC College Of Technology Brooklyn, NY

Rego Park Nursing Home Rego Park, NY

Dawn Cascio Elizabeth Schaible attended University of Kentucky and possesses an undergraduate degree in business administration. She went on to obtain an additional degree in hospitality management from New York City College of Technology, and received a Masters of Science from Roches-

Valley Hospital • Ridgewood, NJ

Marvo Forde

Stephanie Giraulo St. Charles Hospital Port Jefferson, NY

New York Presbyterian New York, NY Andria Coleman is the Food and

70 • December 2019 • Total Food Service • www.totalfood.com

Golden Gate Rehab & Health Care Center • Trenton, NJ

Tatanisha Peets Memorial Sloan Kettering New York, NY Tatanisha Peets has touched many lives. As part of the food and nutrition team at Memorial Sloan Kettering she has been essential in integrating the latest nutrition research into the patient experience. Her team has reframed how registered dietitians coordinate with doctors that are especially specific for cancer treatment that patients are receiving. Peets’ career has included an invitation to speak at the United Nations on nutritional issues in developing nations. The Muhlenberg College graduate is also known for her expertise in Nutrition-related side effects during and after treatment and safe food handling and preparation. She also is committed to giving back to her industry with her involvement with AHF-New York. Peets chairs the organizations’ mentorship program as well.

Mimi Wang VA Hospital Brooklyn , NY

Dr. Carol Letzter Textured Food Innovations Carle Place, NY

Veronica McLymont

Andria Coleman

Doris V O’Neil

Memorial Sloan Kettering Cancer Center • New York, NY

Hotels Laura Burton JW Marriott Essex House New York, NY

Angela O’Neil Hunterdon Medical Center Flemington, NJ

continued on page 72

December 2019 • Total Food Service • www.totalfood.com • 71

Top Women in Foodservice 2020, from page 70 Angela Dimayuga

Kerry Diamond

Standard International Hotel New York, NY

Cherry Bombe • Brooklyn, NY

Sara Nolan MCR • New York, NY

MaxEx Public Relations • Stamford, CT

Ellie Krieger

Media/PR /Authors

Rachel Litner

Jennifer Baum

CT Bites • New Haven, CT

Lotus 823 • Eatontown, NJ

Lisa Lewin Nancy Mamana NYC & CO • New York, NY

Shari Bayer

Julia Moskin

Bayer PR • New York, NY

New York Times • New York, NY

Shari Bayer has over 25 years of experience in “the industry.” She founded Bayer Public Relations, a NYCbased culinary/ hospitality PR agency, in 2003; and her podcast, All in the Industry on Heritage Radio Network, in 2014. Shari’s media/production company, All in the Industry®, is presenting H.O.S.T. SUMMIT + SOCIAL, an all-day conference for, and about, the hospitality industry (1/27/20, NYC). Shari is a past-president of the NYWCA; member of Les Dames d’Escoffier NY, and the James Beard Foundation; and inductee in Heritage Radio Network’s Hall of Fame. A Miami native, Shari earned a BA from The University of Michigan, and Culinary Certificate from the Cooking Academy of Chicago. She is a contributing writer for Fathom, and a fearless solo diner/traveler.

Melanie Young

Georgette Farkas

The Connected Table • New York, NY

Rotisserie Georgette • New York, NY

Melanie Young co -hosts two national radio shows: The Connected Table Live, featuring conversations with global thought leaders in wine, spirits, food and hospitality, and Fearless Fabulous You, addressing topics for and about women (both iHeart Radio). Her published articles appear in Wine4Food, The Epoch Times, Wine Enthusiast, Seven Fifty Daily, Santé Magazine and Jewish Week. For 20 years Melanie ran an eponymous culinary marketing agency, working with international wine, food and hospitality organizations, media companies and nonprofits. She launched and managed New York Restaurant Week and served as director of The James Beard Foundation Awards, which she helped create. She is a member of Les Dames d’Escoffier and New York Women’s Culinary Alliance.

Georgette Farkas and Rôtisserie Georgette have been recognized with a “Restaurateur of the Year” award from the Manhattan Chamber of Commerce, a Wine Spectator “Award of Excellence” and a Women Chefs & Restaurateurs “Golden Fork Award” for excellent service. She learned her trade working at some of the world’s finest hotels, restaurants and with some of the world’s great Chefs including Roger Vergé, Alain Ducasse and Daniel Boulud. She studied European history at Harvard, attended the Ecole Hôtelière de Lausanne, trained at the Hotel de Paris in Monaco, Hotel Richmond in Geneva, and Hotel de Crillon in Paris. Her first exposure to culinary communications came as assistant producer for Chef Pierre Franey’s 26-episode PBS “Cooking in France” television series. During her tenure as the Public Relations and Marketing Director for Daniel Boulud, she was one of a small group of executives who helped to extend Boulud’s Dinex Group to 14 venues.

Linda Kavanagh

Ellie’s Real Good Food • New York, NY

Bullfrog & Baum • New York, NY

Presented by

Sara Moulton Sara’s Weeknight Meals New York, NY

Karen Page James Beard Award-Winning Author New York, NY

Louise Pollock Pollock Comunications New York, NY

Joanna Pruess Book Author • New York, NY

Janette Roush NYC & CO • New York, NY

Karen Schloss diaz • schloss communications Montclair, NJ

Restaurants

Karen Stabiner Generation Chef • New York, NY

Andrea Tencza

Giorgia Caporuscio Keste Pizza • New York, NY

Clarion UX • Trumbull, CT

Elizabeth Chrystal

Regina Varolli

Momofuku Restaurant Group New York, NY

CulEpi • New York, NY

Holly Von Seggern HRV Marketing & Communications Islandia, NY

Francine Cohen

Stephanie Webster

Insidefandb.com • New York, NY

CT Bites • Fairfield, CT

Diana DeLucia

Korsha Wilson

Golf Kitchen • Stamford, CT

Heritage Radio • Brooklyn, NY

72 • December 2019 • Total Food Service • www.totalfood.com

Lena Ciardullo Union Square Hospitality Group New York, NY

Dawn Clark Nordstrom • Seattle, WA

Jeanne Cretella Landmark Hospitality Jersey City, NJ

Leslie Ferrier Momofuku • New York, NY

Vicki Freeman Cookshop/Rosie’s/Shuka New York, NY

Lois Friedman Jean Georges Restaurant Group New York, NY

Mary Garvin Union Square Hospitality Group New York, NY

continued on page 74

THE BEST HOSPITALITY STAFF IN THE INDUSTRY

Now in the palm of your hands. Introducing the HMG+ Giggo app. • Send orders anytime. • Request changes as they happen. • See detailed staff sheets. • Save your favorite service professionals. • Manage multiple locations and more!

Learn more about the HMG+ Giggo app on our NEW website HMGplus.com December 2019 • Total Food Service • www.totalfood.com • 73

Top Women in Foodservice 2020, from page 72

Presented by

Cheryl Grabowski

Neesha Seervai

Ellen Yin

Harvest Restaurant Group Morris Plains, NJ

Apple-Metro, Inc. • Harrison, NY

High Street on Hudson • New York, NY

Yusi Guerrera Citarella • New York, NY

Peter Luger Steakhouse Brooklyn, NY

Sueyoung Jo

Eden Tesfamariam

Eleven Madison Park • New York, NY

Stella Hospitality • New York, NY

Donna Lennard

Kristen Tomlan

il Buco • New York, NY

DO • New York, NY

Lili Lynton

Jillian Vose

Dinex Group • New York, NY

Dead Rabbit • New York, NY

Jody Storch

Laura Maniec Fiorvanti

Vendor - Equipment & Supply Maja Adiletta Arcobaleno • Lancaster, PA

Lisa Alston Automatic Ice Maker Co. Middlesex, NJ

Lori Balter

Corkbuzz Wine Studio • New York, NY

Melba Wilson

Balter Sales Company • New York, NY

Marguerite Mariscal

Melba’s • New York, NY

Linda Bedell

Momofuku Restaurant Group New York, NY

Taniedra McFadden Sylvia’s Restaurant • New York, NY

Ivy Mix Leyenda • Brooklyn, NY

Erin Moran Union Square Hospitality Group New York, NY

Mandy Oser Ardesia Wine Bar • New York, NY

Cai Pandolfino Green & Tonic • Greenwich, CT

Maricel Presilla Cucharamama / Zafra • Hoboken, NJ

Jennifer Rackoff Fourth Wall Restaurant New York, NY

Julie Rose Sweet Hospitality Group New York, NY

Nicki Russ Russ & Daughters • New York, NY

Samantha Safer Otway • Brooklyn, NY

Gia SanAngelo Untitled at the Whitney New York, NY

Sarah Ashley Schiear Sarah Ashley • New York, NY

Woodstone Ovens • New York, NY On any given day, you can find Melba Wilson greeting guests with hugs, her trademark smile and inquiring of her customers as to whether there is anything she can do to enhance their dining experience. After all, dining at Melba’s is like coming home for dinner, whenever you’re away from home. She has received numerous accolades and awards for her entrepreneurship and her original and family recipes. She won on an episode of the Food Network’s Throwdown with Bobby Flay, was featured on The View, and appears regularly on television. Melba has always been about giving back. Whether it’s her local community or the restaurant industry, she unselfishly gives of her time. From the launch of the New York City Hospitality Alliance, she has been at the forefront of the association’s agenda to support the diverse needs of the industry and serves as its President.

Tren’ness Woods -Black Sylvia’s • New York, NY

74 • December 2019 • Total Food Service • www.totalfood.com

Grace Best

Michelle Luzzi, of Front of the House is a favorite among multiple Tri-State area and Northeast tabletop dealers. Michelle is responsible for overseeing sales initiatives for more than 2000 items. In an industry where presentation and customer service is everything, Michelle proves that she is more than capable to handle it all with her high level of professionalism and creativity that she continuously displays to dealers, chefs and hoteliers alike.

Imperial Dade • Jersey City, NJ

Kim Bunn-Minsky

Kristine Martin

Pro-Tek • Plainview, NY

Steelite International • New York, NY

Pearl Fleischman

Silena Mejia

Kerekes / Bake Deco • Brooklyn, NY

M. Tucker Company • New York, NY

Jenny Goodman

Val Meslin

Tilit • New York, NY

Gotham City Hospitality New York,NY

Jackie Grambor Performance Equipment Group Elmwood Park, NJ

Irina Mirsky-Zayas

Penny Hutner

Samantha Mullins

Advance Tabco • Edgewood, NY

Waring Commercial • Stamford, CT

Lisa Kerester

Meredith Reuben

PBAC • Eastchester, NY

EBP Supply Solutions • Milford, CT

Heather Kogan

Diane Rossi

The Sam Tell Companies Farmingdale, NY

Pro-Tek • Jericho, NY

Sandra Kravetz

The Sam Tell Companies Farmingdale, NY

Performance Food Equipment Group Elmwood Park, NJ

Equipex • Providence, RI

Samantha Saltzman

Debra Salzano

Kim Lehr

Pecinka Ferri Associates • Fairfield, NJ

Performance Food Equipment Group Elmwood Park, NJ

Arlene Saunders

Michele Luzzi

Allied Metal Spinning • Bronx, NY

Lynne Schultz Tri-State Marketing • Ossining, NY

Front of the House • New York, NY As Northeast Regional Sales Manager,

continued on page 76

950 attorneys nationwide

Congratulations to our partner

Carolyn D. Richmond and all of the

Top Women in Metro New York Foodservice and Hospitality Carolyn D. Richmond Chair, Hospitality Practice Group 212.878.7983 | crichmond@foxrothschild.com December 2019 • Total Food Service • www.totalfood.com • 75

Top Women in Foodservice 2020, from page 74 Arianna Staiano

Helen Vanzo

Kimberly-Clark • New York, NY

Wholesale Food Equipment Middletown, NY

Alyssa Stewart Gotham City Hospitality New York, NY

Jennie Tannura

Lori Weiss BFA Food Service Equipment & Supplies • Boonton, NJ

Gotham City Hospitality New York, NY

Elizabeth Weiss

Linda Tell

Raquel Weiss-Fusco

The Sam Tell Companies Farmingdale, NY

elite | studio e • Farmingdale, NY

Morgan Tucker

BHS/H. Weiss • Armonk, NY

Alyssa Young Gotham City Hospitality New York, NY

Singer Equipment Co. New York, NY

Vendor - Food

Morgan Tucker grew up in a family that built the largest foodservice distribution business on the East Coast, M. Tucker– founded by her father and grandfather. Morgan decided to carry on in the industry and established her own imprint, LMT. LMT Provisions is a thoughtfully curated brand of hospitality provisions that can be sourced through the Singer family of companies. After graduating with honors from Cornell University’s School of Hotel Administration in 2007, Morgan worked for New York’s Danny Meyer’s Union Square Hospitality Group and Steve Hanson’s BR Guest Restaurant Group. Morgan currently is the Director of Business Development at Singer M. Tucker, advising a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. As an expert on tabletop trends, she also writes a monthly column for Total Food Service.

Natalia Cabrera Khayyan Specialty Foods West New York, NJ

Ariane Daguin D’Artagnan • Union, NJ

Sumi DeBenedittis PepsiCo Foodservice Brooklyn, NY

Adrienne Diaz Samuels and Son Seafood New York, NY

Laura Endico-Verzello Ace Endico • Brewster, NY

Nancy Finkelstein Carousel Cakes • Nanuet,NY

Jocelyn Guest J&E Small Goods • New York, NY

Jaime Kriss Restaurant Depot College Point, NY

Valarie Leimer Major Foods • Little Ferry, NJ

Clarissa Milano PepsiCo • Purchase, NY

Fran Moreira Restaurant Depot • College Point, NY

Adriana Unarreal

Erika Nakamura

Balter Sales Company • New York, NY

J&E Small Goods • New York, NY

76 • December 2019 • Total Food Service • www.totalfood.com

Presented by Tara Berman

Brigitte Rounds

Tara Paige Group • New York, NY

Advantage Marketing Hauppauge, NY

Leah Blackman

Brigitte Rounds has been a staple of the Metro New York foodservice scene for three plus decades. As a co-founder of Advantage Food Marketing, she has been a driving force with her partners, Mitchell Levine, John Williams and Ron Fast in maintaining and growing the concept of independent food brokerage. Advantage Marketing was one of the first ventures of its type in the nation, established at a time when traditional retail food brokers had secondary, smaller divisions handling the foodservice market. Rounds and her partners felt that the New York City foodservice market was ready for a dedicated manufacturer representative organization that specialized in servicing the needs and developing tastes of the metropolitan region’s highly versatile and populous market. A go-to resource for many of Metro New York’s leading distributors, Rounds’ expertise has been in assisting the food manufacturers that she represents navigate the many changes in the K-12 school food segment.

Melissa Tavss Tipsy Scoop • New York, NY

Candy Vidovich Pomptonian Foods • Fairfield, NJ

Allie Wainer Sid Wainer & Son • New Bedford, MA

Erika Wasserman Explore Cuisine • Miami, FL

Vendor-Services

Icrave • New York, NY

Marlisa Brown Total Wellness • Bay Shore, NY

Alicia Cannon AJC Design • New York, NY

Kristin Dempsey Dempsey Uniform & Linen • Jessup, PA

Karen Dallago Dallago Design • East Rockaway, NY

Sharon Dallago-Genden Dallago Design • East Rockaway, NY

Karen DiPeri HMG Plus • New York, NY When your service pro team is literally serving the presidents of every major country in the world, you’ve got to be better than good, you’ve got to be GREAT. That’s what Karen DiPeri, President of HMG+ instills each and every day running New York’s top hospitality staffing company. Karen started out as a dining room waiter at the iconic Milleridge Inn and has held almost all front of the house positions. Now with over 25 years in hospitality, Karen devotes time to help promote both the hospitality and staffing industry. She is the marketing co-chair for the Society for Hospitality and Foodservice Management (SHFM), President and a Board member of the New York Staffing Association (NYSA) and is an Alumni of the Goldman Sachs 10,000 Small Businesses program. She has been honored as a SmartCEO New York Brava and SHFM Spirit Award Winner.

continued on page 78

December 2019 • Total Food Service • www.totalfood.com • 77

Top Women in Foodservice 2020, from page 76 Maureen Drum

Christine Gurtler

Institute Of Culinary Education New York, NY

Jacobs Doland Beer • New York, NY

Alice Elliot

Harri • New York, NY

The Elliot Group • Tarrytown, NY

Amanda Fugazy

Amanda Halle Julia Heyer Heyer Performance Inc. New York, NY

Ellenoff, Grossman & Schole LLP New York, NY

Jacqueline Klinger

Amanda Fugazy has become a pre-eminent hospitality industry expert as she guides her firm’s Labor & Employment Law group. Fugazy is one of the most experienced practitioners in New York in the highly litigated area of wage and hour law, having litigated dozens of federal and state court cases involving claims under the Fair Labor Standards Act and the New York Labor Law. One of Fugazy’s strengths is valuing and resolving cases. As such, Ms. Fugazy also serves as a mediator, and has successfully resolved many cases by appointment through the Federal Court for the Southern District of New York. Prior to joining EGS in 2013, she co-founded Fugazy & Rooney LLP in 2007 and was a partner at Bonnist & Cutro LLP, an associate in the New York offices of Reed Smith and Jackson Lewis, and a law clerk for the New York Hotel and Motel Trades Council.

Karen Maier

Jennifer Geddes Marsha Goldman Design Rowayton, CT

Stacy Gilbert Citrin Cooperman • New York, NY

Stephanie Goto Stephanie Goto Design New York, NY

SCG Realty • New York, NY Nutri-Serv • Burlington, NJ

Heather Maloney Definition Design • New York, NY

Tara Mastrelli Studio Tano • New York, NY

Kim Nathanson The Niemitz Design Group Boston, MA

Carolyn D. Richmond Fox Rothschild LLP • New York, NY

Amy Russo Toast • Montclair, NJ

Presented by

has extensive experience in public relations, brand awareness, social media, advertising, national trade shows/conventions, seminar/webinar planning, M&A integration, direct marketing, and much more, working to develop and implement marketing programs and serve as a strategic advisor on communications efforts throughout the territory. This includes strategic marketing programs for the region’s retail and wholesale groups including HUB Northeast and Program Brokerage Corporation. Siegel’s main focus currently is on creating and managing effective campaigns and branding strategies in the Insurance and Financial Services arena. This included the launch of a Restaurant/foodservice and hospitality industry seminar series.

Katy Sparks Katy Sparks Culinary Consulting New York, NY

Robin Standefer

Janine Sangirardi

Roman And Williams • New York, NY

Day & Nite/All Service New Hyde Park, NY

Rada Tarnovsky

Pandora Shelley Qwick • New York, NY

Letter Grade Consulting Brooklyn, NY

Therese Virserius Virserius Studio • New York, NY

Cara Siegel

Karena Wu

HUB International • New York, NY

Active Care Physical Therapists New York, NY

Cara Siegel currently serves as First Vice President, Communications for HUB International Limited’s Northeast Region, including 18 regional offices spanning across New York, New Jersey, Connecticut, Pennsylvania and Rhode Island. Cara has held this most recent position since January 2019. An employee of HUB since 2002, she

78 • December 2019 • Total Food Service • www.totalfood.com

Wine/Beer/ Spirits

May Matta-Aliah In The Grape • New York, NY

Kelly O’Connor Bâtard • New York, NY

Julie Reiner Leyenda-Brooklyn • Brooklyn, NY

Audrey Saunders Pegu Club- NYC • New York, NY

Lucinda Sterling Middle Branch • New York, NY Lucinda Sterling is an early adopter of fresh ingredients in a craft cocktail program. As the managing partner and bartender of Murray Hill’s beloved cocktail den, Middle Branch, she is frequently asked by industry professionals to share her own experiences and philosophy on drink creation. On a cross-country road trip in late 2005, the Colorado native arrived in New York City and became a regular at the speakeasystyle bar Milk & Honey. When Owner Sasha Petraske told her that several employees were leaving, Sterling joined the team even though she had no bartending experience. She trained on the job, and became inspired to hone her skills as the mixology movement took off. In 2012, bartending led to a full partnership at Middle Branch.

Anne Beccera Treadwell Park • New York, NY

Natasha David

Anna Lisa Stockwell

Nitecap-NYC • New York, NY

Opici Family Distributing Milford, CT

Rita Jammet

Marika Vida

La Caravelle Champagne New York, NY

Vida et Fils/Sommelier/Wine Writer New York, NY

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December 2019 • Total Food Service • www.totalfood.com • 79

LEGAL INSIDER

WITH MOHAMMAD SHIHABI OF ELLENOFF GROSSMAN & SCHOLE LLP

Banning Service Animals Could Land NYC Restaurateurs in “Ruff” Waters With the City

his year, many New York City restaurateurs were left surprised when a New York City administrative law judge ordered a Manhattan-based restaurant to pay substantial fines for implementing a strict no-pets policy at the restaurant. In 2017, a guest attempted to enter the restaurant with his service dog. Rather than serve the guest, the restaurant requested the guest to provide proof that the dog was registered as a service dog and then asked the guest to leave after he could not provide the requested paperwork. After the incident, the New York City Commission on Human Rights had an undercover tester call an affiliated restaurant and, after inquiring about service animals, discovered that the restaurant would not allow any animals in the establishment. In doing so, the restaurant argued incorrectly that doing so would be a violation of New York’s health code and laws. The restaurants were fined a total of $64,000 dollars by a New York City administrative law judge. So where did the restaurants go wrong? Federal, State and Local Laws Prohibit Discrimination against Individuals with Disabilities The Americans with Disabilities Act, the New York State Human Rights Law, and the New York City

Mohammad Shihabi is an Associate in the Labor & Employment practice group at Ellenoff Grossman & Schole LLP in New York City. He represents and advises clients on a wide range of labor and employment matters, including on employment contracts, response to workplace complaints, and the conduct of workplace investigations, discrimination, harassment, retaliation, leave, accommodation and wage and hour issues. He also regularly defends clients in federal and state court and before various governmental agencies. He can be reached by phone at 646-895-7226 or by email at mshihabi@egsllp.com

Human Rights Law all prohibit restaurants and other places of public accommodation from discriminating against individuals with disabilities, including denying them services because the individual has a disability. That prohibition extends to individuals with disabilities who bring their service dogs onto the restaurant’s premises. Although animals are typically not allowed in restaurants, the

80 • December 2019 • Total Food Service • www.totalfood.com

NYC Health Code explicitly provides that service animals are allowed in restaurants and other food establishments. What Can’t Restaurants Do? Discrimination against individuals with service animals can come in many forms. Prohibited acts include: • Refusing to allow an individual with a disability and their ser-

•

vice animal to enter the restaurant’s premises, obtain goods or dine at the restaurant. Requiring patrons to pay an extra fee or charge for having a service animal present.

continued on page 116

December 2019 • Total Food Service • www.totalfood.com • 81

NEWS

VENTLESS SOLUTIONS

Microwaves… You’ve Got Them All Wrong

t is no secret that microwaves don’t have the best reputation. Over the years, myths and legends have formed around this accelerated cooking process that just simply aren’t true! People have been made to believe that microwaves can make our food radioactive, destroy its nutrients, and can even cause cancer. The truth is, cooking with microwaves has a lot of benefits, and we thought it was time that they were more justly represented. What are the facts on microwaves? Pretty much the exact opposite of what you’ve read. For starters, microwaves do NOT make food radioactive. They just radiate heat. Furthermore, thanks to the federal government, there are strict regulations on the amount of radiation produced by a microwave, making it impossible for them to spread radiation to the operator. Now, how about that whole mi-

crowaves destroying the nutrients in our food thing? We don’t know exactly how that myth started, but it could not be further from the truth. The reality is, the use of microwave actually retains the nutrients in our food better than any other form of cooking. The speed in which a microwave cooks food is a large part of what preserves the nutrients. The longer a product has to cook, the more time it has to lose them. For this reason, cooking in conventional ovens and boiling are considered to be two of the least effective ways to maintain the nutritional value. Additionally, because of their speed, microwaves use less energy than a conventional oven. This can help save on costly electric bills! Lastly, that oh so ridiculous urban legend, that microwaves cause cancer. According to the American Cancer Society, “there is no evidence that they pose a health risk to people. In

the US, federal standards limit the amount of radiation that can leak from a microwave oven to a level far below what would harm people.” That’s right folks, it really is just an old wives tale, most likely created by people who were either uneducated on the product or misinformed. Here at Motion Technology Inc., for nearly 30 years we have been creating the best products possible for our clients. Building equipment that is reliable and safe is always our top

priority, and this could not be truer than when it comes to our MultiChef XL. This high-speed oven uses both impinged air and microwave to not only prepare food perfectly, but safely as well. Furthermore, all of our kitchen equipment is automated and ventless, which means our clients also save on high labor costs and expensive ventilation systems. These are just some of the many ways our products go above and beyond our competition.

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82 • December 2019 • Total Food Service • www.totalfood.com

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December 2019 • Total Food Service • www.totalfood.com • 83

THE ESSENTIALS OF HOSPITALITY PR

WITH LINDA KAVANAGH

No Time Like the Present PR Happens – Any Time

am all for creating cohesive marketing campaigns. Laying down a strong foundation, filling in the blanks, rolling with the latest tools of the trade, and making sure each component is running on all cylinders is how we publicists get the job done. “Strategy” is even a good thing – essential, really. But don’t let your perceived cleverness or years of experience get in the way of legit progress. PR is on-going, and therefore it has no definitive start time, duration, or expiration date. PR happens – any time. The beauty of PR is that it can perform with as few or as many components as one has time for, money to spend, or know-how to do. Business owners and publicists can often overthink things, though, resulting in missed opportunities and all too often creating cracks in what was otherwise a solid foundation. The holidays are upon us. Does this mean it’s not a good time to start a PR and marketing program or that it’s a prudent time to take a break? Absolutely not. First and foremost, media happens – all the time. Hard news, as well as the need for “fluff” material, is constant. In fact, pending any significant local news climate, the holiday season is one of the most active times for food,

beverage, and hospitality content placement, given the celebratory tone of the season. Send those press releases out, submit recipes and photos, and promote your holiday offerings and events. Are you thinking of taking your foot off the marketing gas pedal in the dead of winter? Old school thinking would have you avoid promotional events due to the possibility of inclement weather, or forgo media buys in fear of your message falling upon deaf ears, or not scheduling any media/influencer visits,

84 • December 2019 • Total Food Service • www.totalfood.com

instead, choosing to hold out for a springtime push. It’s a new day, and with that comes an abundance of promotional platforms and a plethora of creative talent to mobilize. And let’s not forget, with more competition in the industry than ever before, there’s no reason to ever hold back on marketing your brand. Months, days, and even times for implementing PR and marketing outreach is not an exact science. Sure, we can use analytics to evaluate traffic patterns on social media and digital platforms, and we’d like to use history as a reliable gauge, but let’s face it, none of these are foolproof. Get ahead of the winter and use the drop in temp and seasonal doldrums to your advantage. You have a captive audience. Now is the time to coax consumers off their couches with generous offers and out-of-the-box ideas. Embrace winter with a patio ice bar sponsored by your spirit distributor. Create a warming Spanish wine and tapas event. Host a month-long series of cooking classes. Buildin inclement weather dates. Better yet, get creative with some snowday incentives! Fill your calendar with activations, providing customers with an escape, media

Linda Kavanagh is the founder of MaxEx Public Relations, LLC. Prior to launching her company in 1997, Kavanagh spent ten years in the culinary field, ultimately leaving the kitchen side of the business, trading her apron in for the almighty press release. Kavanagh’s experience in the restaurant industry adds another layer to her skillset, separating her from other publicists. Kavanagh is also the director of the New England Culinary Group, a 501(c)(3) professional organizational and support arm for the food service industry.

and social influencers with content, and a reason to reach out to your customers on all platforms. While other businesses are lying low, take advantage of their complacency and strike hard. Be on the lookout for sweet deals from your media contacts during these alleged slower times. There are great advertising packages to be had, and more often than not, they are attached to future incentives. Reach out to your local bloggers and Insta-influencers too and host a few gatherings for them so your social media content remains active and even intriguing. Avoid “FOMO” this winter season. Don’t be that operator that’s left on the sidelines watching other people’s bright ideas take flight. Experiment with your marketing efforts and enjoy the process.

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w w w . a m e r i k o o l e r. c o m Restaurants • Food Service Chains • Institutions • Hotels • Convenience Stores December 2019 • Total Food Service • www.totalfood.com • 85

QUEL’S CORNER

AN INSIDE LOOK AT THE TRENDS REDEFINING THE INDUSTRY

2020’s Top 5 Revamping Your Workplace Dining Experience

t’s almost time to lay eyes on the sparkling Waterford Crystal Ball that adorns Times Square every New Year’s Eve. People from around the world will count down the final seconds of 2019 and celebrate the beginning of a new year full of hopes, challenges, changes and dreams. Some may categorize these as resolutions. Personally, I’m not a huge fan of resolutions. Something like 80 percent of them fail by February, according to an article I recently read. And let’s face it, no one likes to fail at anything. So, I take time as the year wraps up to write down five things that went well and five things that I want to change. They can affect my work, my role as a mom, my health and a plethora of oth-

Raquel Weiss Fusco is among a generation that’s redefining foodservice. Inspired by her Instagram account, Quel’s Corner will focus on the latest

As foodservice professionals we have the opportunity to create a workspace with elements of hospitality. er components that make up Raquel. My not-quite-a-resolution method got me thinking about how this could apply to “Quel’s Corner” and Total Food Service’s readers. I came up with the Top 5 things to do in 2020 that’ll revamp your workplace dining experience. I bet this list includes at least one solution that’ll help achieve some of what you want to change in your company café. So, without further ado … here it is.

the industry. The third generation of her family to work in managed foodservice, Raquel is the Director of Client Relations at elite|studio e, a foodservice project solutions firm. She is also an established leader for

1. Refresh Your Space Let’s be realistic. There are not always enough investment dollars available to complete a gut renovation of your café because trends have evolved. One way to address this is a café refresh. A fresh coat of paint; new food guards, tray slides and counter fascia; and improving the station signage can be enough to make a difference. Want to think bigger? Replacing some equipment will enhance the taste of the food and speed of service. 2. Employee Retention It’s no secret that individuals on the job hunt are seeking positions with a variety of amenities and perks. The trend is to create offices where people are productive and are excited to be there. While many of these perks (like gyms, day care facilities and PTO) are out of our control, as foodservice professionals we have the opportunity to create a workspace with elements of hospitality. For example, let’s say your building doesn’t have the space to offer a complete dining experience. But, if

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trends, designs and happenings in

the Society for Hospitality and Foodservice Management. Follow Raquel on Instagram @quelscorner or www.quelscorner.com.

you took down a conference room wall or two, you might have the ability to incorporate a Micromarket with a single concept station and sprinkle it with some seating. Another idea, I’ve seen the elite|studio e team create in a few places is replacing vending areas with a small foodservice concept like a juice bar. By bringing ideas like this into your building, you’re helping create new destinations throughout the floors, providing a space for casual collisions

continued on page 98

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NEWS HOTEL F&B Tao Group’s Cathédrale Finds Niche at Moxy East Village

ver the last two-and-a-half years, as Moxy Hotels have opened all around New York, Tao Group has been churning out restaurants and dining concepts to go with them: there’s The Fleur Room, Legasea, Feroce and Magic Hour. Their latest collaborative project, Cathédrale, has opened at the Moxy East Village, and Tao’s chef/partner Ralph Scamardella and executive chef Jason Hall are hoping to make it their marquee restaurant for the hotel group. “I think this is really the crowning achievement of what we were trying to do,” says Scamardella. The feel and cuisine of Cathédrale is distinct

for both the Moxy and Tao: elevated French Mediterranean in an elegant, vaulted space. Designed by Rockwell Group, the subterranean space features triple-high ceilings, where a custom Edoardo Tresoldi wire sculpture is installed, an outdoor terrace swathed in greenery, a private dining room, and open kitchen accented by copper and dark blue tones, reflecting the Mediterranean direction of the menu. “It is really a lighter, cleaner approach,” says Scamardella of the cuisine, adding that accents of Italian and Spanish cooking are also incorporated. The first impression, though, as always is that the setting designed by

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You go to these markets in France and there’s a big rotisserie stall, and underneath those rotisserie chickens they have all these potatoes and root vegetables that just slow cook in that rotisserie all day, so that’s represented here,” said Chef Jason Hall The Rockwell Group is outrageously dramatic. It’s also huge. The room, said to echo the architecture of Fillmore East, the 60’s landmark in the neighborhood known as the “church of rock n’ roll,” does suggest a cathedral with a soaring 26 foot ceiling draped in a

19 foot wire mesh sculpture by Italian artist Edoardo Tresoldi that with the name of “Fillmore” underscores the point. The room is dark and moody, enlivened with electric blue sashes

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LIZ ON TABLETOP

TABLETOP SOLUTIONS

Liz’s 2020 Crystal Ball For Tabletop

o it’s that time of year when we say thanks for all the good things that happened this year and look ahead to 2020. Our BHS/H. Weiss tabletop design team is getting ready by what we do best, watching what our manufacturers and the rep community are previewing and then listening to what our customers have planned for their menus going into the New Year. In order to project what our customers serving needs are going to be, we always talk to our chef and food and beverage customers. The goal of these conversations is to understand how their menus are evolving. What we are seeing and hearing so far for 2020 is a move towards mushrooms and plant substitutes replacing hamburger and sausages. We are still seeing plenty of sliders and fancy burgers that include lots of bacon and pork belly. Substitutions for gluten continue to be a priority with a growth in the use by chefs of polenta and rice noodles. We are seeing creativity with pork rinds instead of breadcrumbs. In 2020, Latin and Latin fusion remain hot but with a more delicate touch. Think tostada but done with Parmesan crisp instead of tortilla. The embracing of smaller portions by our restaurant and club customers continues to grow. Operators love it because the trend answers to key needs. It is an approach that minimizes carbon footprint and maximizes bottom line profits by generating less waste. We see many of our leading chef/customers composing dishes using microgreens and mini vegetables. They create the right visual proportion on the plate.

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co., a division of BHS Foodservice

We suggest supporting that approach to service by building your collection of stackable dishes. There are a number of manufacturers that are creating product that offer great value for an operator to embrace the latest trends. Among our favorites for serving these items is the use of wood boards with fresh leaves, almost a pine/organic look. We are also suggesting 7-8” coupe bowls that are perfect for the on-going move towards smaller portions and easy to dress. In terms of how product is served, you can look for some big changes in the New Year. As we enter 2020, keep an eye on pastels including Junto by Rosenthal. This promises to be the year of brushed flatware featuring copper and black. Many of our operator/customers want to provide a luxury like experience for their guests. We are suggesting starting the experience with luxury fabric and linen cocktail napkins, or at least “linen like” from Hoffmaster. We are constantly working with our BHS/Weiss custom-

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ers on updated flatware strategies to reflect the changes on their menus This year, we are seeing that it is once again hip to be square. Look for coupes and semi coupe. We also love the flexibility to provide embossed rims with a great new product FOH Catalyst. Traditional ovals are out. They are being replaced by squarer shapes (like an updated racetrack) and organic shapes. This year it is all about weight. There are a number of patterns and finishes that are exciting. We encourage our customers that weight needs to be “felt” as part of their customers’ experience. We are finding that some patterns are getting too lite while others are getting so chunky that they loose elegance. Once again as we head into a new year, there are many changes on cocktail menus. Those changes reflect a need to update your glassware. It looks to us like 2020, will be the year that tequila returns to prominence. Look for a number of high-end tequila options and the emergence of spiced tequila.

Solutions. 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.

We also love the trend towards wine aged in bourbon and sherry casks. Many of our high-end customers are also using vinegars in cocktails. This is the place that individualism shines. But if the drinks are special- and garnishes are special, then the glass needs to be simple. So we are suggesting the use of pressed and cut look glassware. We also like the use of balloon glasses for white wines that remind me of the old red wine glasses from years ago. We are also seeing our BHS/Weiss chefs replacing whipped cream with whipped ricotta and yogurt. There’s also a growing move towards dairy free desserts. Again, we are seeing that move towards smaller bites like a shot glass fill rather than a full portion. Think of it as an “amuse bouche” for dessert. We suggest a small coupe bowl combined with a glass on an 8-9” plate. No column about holiday cheer would be complete without wishing our customers and readers best wishes for a happy and healthy 2020. What better way to toast that with your customers than to offer warm cozy drinks and honey sticks, and S’mores hot chocolate (with burnt marshmallows) in double walled glass cups with a favorite libation.

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Les Amis d’Escoffier Society Of NY Honors Rudy Tauscher At Gala

ne of the industry’s true a crown jewel in this city. Guests rehumble beginnings have helped him three children, Ileana, Manuela, and giants was honored at member their stays from the beginunderstand hotels to their core. Oliver. this year’s The Les Amis ning and I will continue to uphold that “I have followed the Golden Rule all Les Amis d’Escoffier Society of d’Escoffier Society of New tradition during my time here.” His of my life and have believed in Isadore New York has presented every year York gala. Rudy Tauscher was Sharp’s (Four Seasons’ over $15,000 for student scholarships feted as the Hospitality Profesfounder) philosophy. to support students in our industry. sional of the Year at the 83rd Choosing to work for Since 2005, the Society has given over Annual Fall Dinner held at The Four Seasons was a $100,000. Four Seasons Hotel New York. decision I could not In 1955, Les Amis d’Escoffier So“We gathered to celebrate a sudecline.” Tauscher is ciety Foundation, Inc. was founded perb professional and educator no stranger to the Big in New York City, by Joseph Donon, in our hospitality world,” said Apple, having manClaudius Phillippe, Robert Audelan, Uwe Toedter, Foundation Presiaged the openings of Albert Simard, Herman Rusch, Raydent of Les Amis d’Escoffier Sothe Mandarin Orienmond Bosquer and Edward Grenier ciety of New York. “The Escoffital in 2002 and Trump as a non-profit, charitable organizaer Board is delighted to have International Hotel tion that provides scholarships for (L TO R) Escoffier officers Kurt Keller, Uew Toedter and Debragga such an extraordinary and reand Tower in 1996. He students of the culinary arts. The and Spitler’s Marc Sarrazin welcomed the chapter’s newest members nowned honoree with a distinalso led the inaugural group’s goal has never wavered. Les guished career. Rudy Tauscher teams at the Park Hotel Amis d’Escoffier Society continues to has an impact in the hospitality in Germany and The uphold the standards of haute cuisine industry and supports the proPalace of the Lost City and culinary tradition established by fession by actively educating in South Africa. Auguste Escoffier by marrying the recolleagues and serving as a role From Mozart to Hipsources of respected culinary profesmodel in their fields.” Hop, Tauscher spoke sionals and enthusiasts in the sharIn accepting the award, of his love of music. ing common culinary experiences, Tauscher spoke of hospitality is When he is not traveland also recognizing achievement in, as a direct reflection of how we ing, he enjoys painting, and providing support of, culinary live. During his first few weeks reading, jogging, and education through scholarships for at The Four Seasons Hotel New spending time with his students. Escoffier chapter executive director Kurt Keller (Back row-2nd r) York, he made sure to meet evwelcomed guests to the annual gala eryone in the building to learn about their responsibilities. “I like working with people who know more about their roles than I do. As a manager, their knowledge helps me put things into place,” he says. Many of the Hotel’s team members have been with the property for more than 20 years. This warmed his heart as a champion of loyalty and excellence in service. (L to R) Escoffier members Phil DeMailo and Uwe Toedter presented the annual scholarship donation to New York City “There’s a reason why we are Honoree Rudy Tauscher was feted by his Four Seasons team

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NEWS

TABLETOP INNOVATIONS

World’s First Hemp-Made Servingware, Coming Soon To A Table Near You

amboo Studio is about to change the way your next meal is served with the launch of Eco Hempware, the world’s first collection of foodservice tableware made entirely from highgrade industrial grown hemp fiber. Twice as strong as steel, six times as flexible, and 100% compostable, industrial hemp is a high-yield crop ideally suited for the food industry, producing four times as much fiber pulp from one acre of hemp as an acre of trees. Eco Hempware is microwave safe, dishwasher safe and extremely durable.

Experts at making sustainable tableware with natural fibers for over 10 years, Bamboo Studio is launching its newest brand, Eco-Hempware, with an initial 50-piece collection of eco-friendly tableware. The product line will include a variety of reusable and disposable bowls, plates, cups, and cutlery. Using a proprietary formula of hemp fiber mixed with an allnatural food-safe binding agent, EcoHempware offers the Foodservice Industry a more sustainable and eco-friendly serving ware option.

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Hemp is the strongest natural fiber discovered, is antimicrobial, and has been used to make a variety of products for thousands of years. Due to its structural integrity and ease of growth, manufacturers have used it to build super cars (Porsche GT4 2019), houses, and clothing. America’s founding fathers even wrote the Declaration of Independence on it!

It wasn’t, however, until the recent 2018 Agricultural Improvement Act (aka “Farm Bill”) was passed that farmers could once again grow it in the United States. From seed to table, Eco Hempware’s hemp is organically grown in the United States and made in Canada and meets FDA and EU guidelines. The company’s first run of products is both sturdy and longlasting while being 100 percent compostable — making it a much more sustainable and cost-competitive alternative to ceramic and melamine. Bamboo Studio is an importer and manufacturer of environmentally friendly disposable and reusable tableware products.

If you would like more information about this topic, please contact Sales at 949-951-2064 or email Sales@ecobambooware.com. PRODUCT RELEASE ON 1/1/2020

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NEWS

MENU SOLUTIONS

NJ Company Brings Authentic Indian Rice Solution to Metro NY and U.S. Chefs and Foodservice Operators

s with so many great American stories, a visionary entrepreneur came to America and yearned for something from his homeland. For the visionary Vinod Sachdeva, it was in fact a staple of his diet growing up in India that he simply couldn’t find in the US and was determined to find or create. So in 1974, he launched Sachdeva & Sons in Amritsar, India. “Started as a humble trading company, my father’s vision led him to establish the iconic PARI RICE and become the world’s first branded basmati rice to be exported from India in 1980,” noted Vaneet Sachdeva. “Later he went on to establish ROYAL Basmati in the American market, a brand you still see flourishing in this market. Once my brother and I joined him in the business, together, we started REGAL HARVEST, which has gone on to become one of the most recognized Indian basmati rice brands in North America.” From its launch in the 70’s, the Pari Foods brands have always been admired by the Indian community for high quality and taste. “There was a constant demand from the ethnic food service sector for our products,” Sachdeva continued. “We have been supplying the ethnic foodservice sector for over three decades and in the last few years there had been increasing demand from the mainstream segment for our products as well. Our products are now being used in restaurants across the US

Pari Foods symbolizes authenicity by providing a legacy and heritage of supplying quality Basmati all across the world,” said Vaneet Sachdeva from LA to NY.” The Pari Foods line is now available through Restaurant Depot, The Chef’s Warehouse, and Birite Foodservice. The Sachdeva’s commitment to the quality of the Regal Harvest Basmati Rice Range of products continue to keep the brand ahead of the competition. “In the 4 decades that we have supplied products in this market, we have never ever compromised on quality, and our customers keep coming back, which is why some of our oldest brands are still in demand,” Sachdeva continued. “My brother and I are carrying forward our father’s vision of never compromising on quality and have never lost a customer due to quality issues, something a lot of competing brands have to deal with regularly. We offer chef’s and restaurant owners a better quality product at competitive prices which has made us as a preferred business partners in the market.” In 2020, Pari Foods will be showcasing its full portfolio of authentic Indian solutions at May’s National Restaurant Association show in Chicago. “We look forward to visiting

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and meeting our existing and prospective customers at the NRA,” the New Jersey based executive added. Those offerings will be highlighted by “World’s Longest basmati” rice that is aged for 2 years which gives the grain a “cooked to perfection” quality and provide the aroma that every chef craves for. The Pari Foods line also includes brown rice, Parboiled also called Sela rice, Organic basmati and Organic brown rice that is produced with earth-friendly practices. The Sachdeva’s are also set to expand the line in 2020. “We will soon be launching Parboiled Basmati rice that will compete with the product offerings of Uncle Ben’s, Par Excellence and Riceland, Sachdeva explained. To add to our already impressive portfolio, we also offer a full range of Smoked Basmati and are the first company in the world to do so and in this regard, we continue with our brand vision of being the pioneer in our field. One of the keys to Pari Foods’ success has been its on-going commitment to menu development for its

chefs and restaurant/foodservice customer base as well as the distributors that support them. “We partner with our in-house chef to test every batch of rice. We also have a strict QC process to ensure that the rice produced passes every international food guidelines and deliver consistent cooking experience for our customers,” Sachdeva outlined. “With our long standing experience in rice, we visit our foodservice accounts regularly and guide them through the cooking process and help them develop recipes. Each dish requires a different type of cooking and some require different grains to ensure that the end product is up to standard,” Sachdeva concluded. “To help with this we provide multiple samples for trial and help chefs by guiding them as to the best way to get the perfectly cooked rice every single time.” For chefs and food service professionals that would like additional recipe ideas and/or more info on the Pari Food line, please contact the company’s North American Sales and Business Development Head, Vaneet Sachdeva. He can be reached at sales@parifoods.com or via cell at 732 910 4551. Interested distributors and/or operators in the West Coast and Canada can get in touch with us at ankesh.dhingra@parifoods.com or at 778 512 0957.

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Quel’s Corner, from page 86 and adding an employee amenity. It’s all in a day’s work, right? 3. Redesign for Multiple Uses I kind of hinted at this one in number 2, but the workplace café and multipurpose spaces are popping up everywhere (Hello Hudson Yards!). The benefits of redesigning for multiple uses include giving offices with less square footage the space they need to function; converting spaces into work areas with easy to move furniture; and allowing rooms to be reconfigured quickly and painlessly. A few years ago, I remember working on a project where the foodservice operator had to lose much of its dining space to conference areas. Of course, this was less than desirable for the operator because people may not have any place to eat except for their desks and, being realistic, that isn’t something people want to do every day. So logically, people will leave for lunch many days and the operator will lose business. Enter the team at elite|studio e who was able to appease

both parties by transforming a traditional dining room into collaborative meeting and dining space with two conference rooms on the perimeter. 4. Energy Audits Sustainability. Going green. Recyclable. It’s all part of a hot topic – making ecologically responsible decisions. While you may not be able to completely overhaul your space with new equipment, locally sourced finishes, raw materials and the like, you can certainly make some changes to improve your green footprint. One way to move forward with this process is to have an Energy Audit of your space completed. In a nutshell, a LEED accredited individual can survey the kitchen and its equipment to make recommendations that’ll help make your corporate café a more environmentally friendly space. Another idea, on a much simpler scale, is to purchase ecofriendly smallwares. And I’m not just referring to paper straws! There are biodegradable plates, bowls, utensils, cups and more.

5. Reinvigorate Your Menu There are many ways to shake up the offering while bringing your menu up to trend. First, there’s the nutritional aspect. People are eating healthier and we’ve got to get on board. Whole 30, Paleo, Clean Eating and Keto are some of the buzz words out there. If you want to make a change to your space, you need to get on this bandwagon and offer all the colors in the rainbow (from a fruit and veggies standpoint), lots of protein options including fish and chicken; and whole grains. Second, locally source your menu or even a percentage of it. Locavores focus on eating foods that are made with locally grown ingredients or that have been sourced from local farms. There are many restaurants highlighting this dining fashion and foodservice operators are certainly beginning to embrace it. Lastly, modify some of your dishes so they’re more authentic. While I realize using a tandoori oven to create Asian, Indian and Pakistani dishes is not in everyone’s budget, there are

other ways to achieve this without replacing expensive equipment. For example, maybe you have a rotating station in your space. You can bring on a chef that was trained in France to cook Boeuf Bourguignonne and other cuisines from the area. Another idea is to use bold flavors representative of the region. So that same flex station is providing a Mexican offering and on your ingredient list is achiote paste, cilantro and cotija cheese. Lastly, you can serve the food in authentic style – even when it’s been carried out. Gone are the days of the Styrofoam clam shell. Serve stir fry in a take-out box with a red pagoda on it and throw in a fortune cookie for good measure.

sonal menu or new cocktail program.

your business will garner more traction than a one-off post. Think about a monthly blog post or social media feature where the influencer spotlights new menu items or cocktails, events etc. Expect to pay for this type of ongoing engagement and expect reports on reach and engagement monthly.

As 2019 comes to a close, I hope I’ve inspired you to pick one small thing to change in your corporate dining experience. And if I didn’t, I can at least be sure that you’re craving Chinese food. I think we can all agree, there’s just something about sesame chicken when it comes in a white paper container.

Marketing Influencers, from page 20 cial media stars and by giving selected influencers a sneak peek at new items on the menu. However, these tactics work best when collaborating with influencers with more modest followings, usually under 10,000 followers. Industry research has shown that influencers with larger followings prefer being compensated monetarily. 6 Ways to Engage Influencers in Restaurant Marketing Now that you understand more about this exciting new advertising opportunity, let’s talk about the right way to engage influencers and some creative ways to promote your business through influencer marketing.

1. Reach out to local influencers and invite them to try a comped meal at your restaurant. This type of outreach sets the stage for long-term collaborations between your restaurant and local influencers. Depending on the size of their following and how far they have to travel, you may need to offer monetary compensation. Never ask for a “positive” review in exchange for a free meal. Any influencer with ethics is going to be turned off by such a request. 2. Hire a social media influencer to write a blog post about your restaurant. These types of collaborations work best when they are used to promote specific events like a new sea-

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3. Partner with an influencer on a contest or giveaway. For example, the influencer could create an Instagram post instructing followers to “follow” your restaurant on the platform for the chance to win a $100 gift card. 4. Host a VIP event with local influencers and encourage attendees to post about your business across their social channels. Make sure you deliver a true VIP experience. The more pampered your guests feel, the more social sharing they will be inspired to deliver. 5. Engage an influencer on an ongoing basis. Repeat posting about

6. Look for influencers in your restaurant’s niche. Do you serve great fries? Are you known for your awesome burgers or steak? There are influencers out there that strictly focus their social media channels on specific food items, and they have very loyal followers. Hire them to come review your burger, pizza, cocktail etc.

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Warren Bobrow, from page 22 ents 2. Stir 3. Scrape fresh nutmeg over the top 4. Stir again 5. Serve in teacups that you purchased at garage sales, mix and match! Another delightful punch that dates back to the early days of whiskey and indulgence is a take on the Blue Blazer. Your boss may frown upon you lighting a mug of eighty proof spirits on fire or watching your novice bartender showing off their skills by trailing a line of liquid fire down your bartop in front of your guests. That’s not a good thing. I use a cocktail stirrer that is made of metal for this drink. The metal has been heated with a torch so it’s quite hot. Be careful with this. No branding marks on the arms of your bar-back!

StarChefs, from page 40 Blue Chevrolet Blazer Ingredients: • 2 oz. Blended American Whiskey • 2 oz. Boiling water • 1 Bar Spoon of Demerara Sugar • Fee Brothers Cardamom Bitters Preparation: 1. Add the funky Demerara sugar to a stoneware mug 2. Take the metal stirrer that is super-heated with a blow torch and touch it to the sugar- it will spit and holler! Pay that no mind, let it caramelize the sugar, then pour the hot water on top of the sizzling hot, caramelized sugar 3. Add the blended whiskey to the mug 4. Stir 5. Dot with the Fee Brothers Cardamom Bitters

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perienced chefs and industry experts StarChefs’ business panelist included a number of New York’s shining industry stars. Emily Hyland of Emmy Squared, Quality Branded’s Michael Stillman, Lynn Juang of Brand Bureau and TFS columnist Morgan Tucker of LMT Provisions all brought their expertise. Brooklyn’s Sean Feeney and Cosme’s Daniela Soto-Innes Lucas Sin of Junzi Kitchen and by Chloe’s Manuel Trevino also shared their strategies. Among the new features at this year’s event was The Real School Food Challenge: Five chef’s recipes were selected for their creativity, scalability, and presentation, and those finalists were invited to travel to Brooklyn, to compete at StarChefs International Congress 28, RATIONAL USA. Highlighting that roster was Erik Bruner Yang of NYC’s &Pizza. Each chef’s recipe will be added to their menu as part of a fundraiser

to support CAF’s ongoing efforts to make real change to the food our children eat at school. The Real School Food Challenge competitors then cover the food carts during the Congress Cocktail Party. Among the major attractions at StarChefs Congress ‘19 was the Chefs Product Fair. Industry professionals we’re on hand to demo best the products in the industry. The busy aisles included Spain’s top importers, to a wide variety of microgreens from Fresh Origins, exiting flavor strategies from Kikkoman and the newest mini cooking solutions from Montague. The three day event also included daily Congress Eats food carts, a much talked about Congress AfterParty, Valrhona C3, Fried Rice Battle, and the annual Vitamix Challenge. This year’s theme of New Foundations: Flavor + Technique + Business was certainly accomplished at StarChefs ‘19.

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Mathosian, from page 18 ian restaurant cooking with Chef Andrea. He would send me to the market to pick up produce for the night’s service and then I would work with him for service on everything from complex dishes to the basics such as making risotto. I was also fortunate enough to take some trips during my time in Italy such as a trip to Parma where I observed the process of making prosciutto firsthand and a visit to Modena the birthplace of balsamic vinegar. A valuable takeaway during my time abroad was that a lot of history is found in food; tradition can stay the same, but every chef can still put their own twist on a dish thus creating its own beginning. Finally, I learned the importance in the quality of ingredients. If you have really good tasting ingredients you do not need much, less is more.

culinary masterpiece. It’s amazing and inspirational to see what you think is impossible become possible. The foie dish is something I had to learn to love and now I order it whenever I can to learn more about it. What new kitchen technology are you excited about and why? Not specifically a technology but more of a cuisine direction, I enjoy creating vegan food. I enjoy altering food to create a plant-based dish. It’s a

similar challenge as using a new kitchen technology. In fact, I recently prepared a vegan turkey for Thanksgiving! You mentioned baking at home is one of your favorite things to do, what are some of your favorite things you like to bake and why? I love baking cookies and brownies or anything that goes in the oven. I like the fact that in baking everything has to be precise in order to work out. Cooking is totally different because

you can fix a sauce, you can fix a soup, but you can’t fix a cake. Baking is also more time consuming, so when I am home sitting on the couch watching TV, I can throw some sweets in the oven, smell when they are ready and have a little snack reward for my hard work. I also enjoy baking for my family so that when someone comes home, whether they have had a good or bad day, there’s a cookie reward on the counter. Who doesn’t deserve a cookie once in a while?!

HANDS-ON CAREER TRAINING

Being part of the opening team at Hush Bistro, what was the most significant thing you learned? There are a lot of moving parts in a restaurant besides the food. Everything down to lighting and how a picture is hung can affect how people taste your food. Atmosphere is all about the experience and making sure everything measures up to your customers’ expectations. At Sandbar tell us about some of your favorite dishes on the menu and why? It’s difficult to choose a favorite dish when they all have different personalities. If I were to choose a favorite dish it would be the fish of the day. I say this because it challenges me as a chef to not stay in one lane and forces me to be creative and get out of the hustle and bustle of the restaurant. It can be so challenging that you want to give up, but when customers have a positive reaction to your creation it’s an awesome rewarding feeling. Our foie gras of the day is another favorite for me. Chef Guy will walk into the kitchen and ask, “what is the foie today” and will head into the walk-in and create a

INTRODUCING THE

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CULINARY & PASTRY ARTS

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Cathedrale, from page 88 suspended from the sculpted ceiling “If you think French food, you [often] think butter, heaviness; and the Mediterranean side of French is olive oil, lemon juice, herbs, brightness,” adds Hall. “Here, it’s cleaner, elemental cooking — grilling, roasting — those kinds of things.” The menu includes traditional fare, often appearing with a twist — pissaladière, tuna tartare with tomato relish, bouillabaisse incorporating local fish — as well as dishes culled from French markets. “You go to these markets in France and there’s a big rotisserie stall, and underneath those rotisserie chickens they have all these potatoes and root vegetables that just slow cook in that rotisserie all day, so that’s represented here,” says Hall. “In Nice, they have these big Socca stations; we’re going to do those out of a hearth oven. Some of those things you really only see there, and they haven’t had those moments in New York .”

Chef Hall is no stranger to both Tao and the Moxy. He made his mark at Legasea, which as the name implies, is all about seafood, sustainable seafood at that. The industrial chic restaurant is perched on the second story of the Moxy Hotel. The hipster hideaway opened last fall in the Garment District in Midtown Manhattan, an area long known as a culinary desert. Teeming with people and energy, this neighborhood near Madison Square Garden has long deserved some culinary love. Hall, who grew up in Toronto and Nashville, brings a nice guy, unpretentious approach to his food with a menu that’s meant to be enjoyed not pondered as is the case with far too many foodie “temples” in Manhattan. A graduate of the Culinary Institute of America, Hall began at Craft , and then served as chef de cuisine at Gotham Bar & Grill in 2010 to 2013.

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Scoop, from page 50 and has served as a valuable resource for our organization,” said Joe Syrowik, director of membership, American Culinary Federation. “By teaming up with an innovative, culinary-focused company like Smithfield, we hope to enhance the benefits ACF provides to our member chefs, in particular the opportunity to network and learn from their fellow members in the culinary community.” For more information, visit www.smithfieldfoods. com, and www.acfchefs.org.

New Executive Chef Of State Grill And Bar Inside The Empire State Building Delaware North’s Patina Restaurant Group recently announced the appointment of Morgan Jarrett as the new Executive Chef of STATE Grill and Bar, located inside the Empire State Building. Infusing her warm, hyper-seasonal approach to cuisine, Jarrett has created dinner, lunch and bar menus that feature modern updates to the restaurant’s classic cuisine. Inspired by the Empire State Building Observatory’s recent $165 million renovation and the full building renovation’s focus on energy efficiency and sustainability, Jarrett designed the new STATE menu to be forwardthinking and sustainable. Her menu will feature ingredients that are sourced locally from New York City’s farmer’s markets, wherever possible, and it will be updated seasonally. The new dinner menu will include flavorable proteins and elevated presentations. A new signature dish, Lobster Newberg Pot Pie, updates the classic American favorite with Maine lobster, seasonal chanterelle mushrooms, sunchokes, peas and sherry. Other contemporary seafood dishes include Grilled Spanish Octopus with cranberry bean salad, celery and charred lemon, and Grilled Swordfish Steak with rainbow chard and lime caper butter. Meat lovers have plenty of delicious options, including the State Beef Burger, made with locally raised beef. Jarrett has also consciously created dishes that will continue to resonate with a core set of STATE’s frequent diners: tourists visiting the Empire State Building Observatory. A contemporary play on onion rings and ketchup includes a healthier, seasonal Beer Battered Delicata Squash Rings with Tomato Chutney. Her French Onion Dip is a glu104 • December 2019 • Total Food Service • www.totalfood.com

The Lobster Newberg at State Grill and Bar

ten-free modern twist on a classic starter, made with cippolini onions and cashew cream. “Growing up in Texas alongside hunters and farmers, I became highly aware of the impact one’s food choices have on ourselves and the planet,” says Jarrett. “I’m committed to supporting local farms and economies and am excited to bring a modern culinary style to the classic dishes served as this iconic New York City landmark.” Prior to STATE, Jarrett helmed the kitchen at Yellow Magnolia Café at Brooklyn Botanic Gardens, also operated by Patina Restaurant Group.

Independent Marketing Alliance Announces 2019 Growth, Exclusive Brand Success at Annual Executive Conference

SCOOP hears that the Independent Marketing Alliance (IMA), an exclusive network of independent market share leaders in foodservice distribution, hosted its 18th annual conference providing a venue for IMA member distributors to meet with top tier manufacturers from across the country to discuss current and future business strategies and plans, key successes and opportunities for future growth. Additionally, the attendees addressed evolving trends and new developments with consumers and operators in the food service industry. Representatives from IMA also shared important updates on the performance of their 16 exclusive brands. Over the last few years, 80 percent of IMA exclusive brands were updated, leading sales to increase double digits in 2019 with top tier manufacturers. In addition, a survey of 950 DSRs revealed that 80 percent or more of DSRs feel the Exclusive Brand Portfolio is equal to or better than the competition and gives them a strong competitive position in the marketplace. During Business Partner Update Meetings, IMA member distributors shared their 2019 performance and strategies for the upcoming year, many of which included a greater emphasis on exclusive brand sales and training. Each member successfully executed the 2019 sales plan and launched a number of strategic new products. The select distributor membership alliance discussed expanding into additional open markets across the US with select new foodservice distributor members. IMA’s newest members, Russell Hata of Y. Hata and Justin Erickson of Harbor Foods Group shared that a desire for growth and strength of the exclusive brands portfolio and marketing were major contributors in their recent decisions to join the alliance. The differentiation the IMA program offered was cited as a key driver in both distributors move to IMA. “This year’s Executive Conference marked the eighteenth anniversary of the conference and welcomed two new members, Harbor Foods Group and Y. Hata, to our Distributor Alliance,” said IMA CEO Rob Mould. “With IMA’s excellent performance this year across our four pillars: our corporate team, members, suppliers and brands, we are experiencing strong growth and heading into 2020 stronger than ever.” To learn more about IMA visit www.IMAFoodService.com or call 281531-0007.

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Scoop, from page 104 Restaurant News Brooklyn/Cobble Hill: The HiHi Room is the latest venture and first full restaurant and bar from the sandwich team behind Court Street Grocers — which operates in Carroll Gardens, Red Hook, Williamsburg, and Greenwich Village. Owner duo Eric Finkelstein and Matt Ross, known for their unexpected sandwich and decor combinations, collaborated with chef Walker Stern (Battersby and Dover) on the menu that includes spaghetti Cincinnati (a duck-based take on Cincinnati chili), savory buckwheat waffles with whitefish dip, and “crab Louise,” a crab Louis with the advent of green goddess dressing. Cocktails take advantage of sodas from their own label, Grocers Bottling Co. 138 Smith Street Manhattan/East Village: A neighborhood bookstore with a cafe and bar component called Book Club serves coffee to customers while they immerse themselves in the books. 197 East Third Street Manhattan/West Village: Chef Maya Sittisuntorn and Mauro Pompili, who met while working at ChikaLicious, which they brought to China, have teamed–up as owners of Marble Dessert Bar now serving a fantastic, four-course dessert tasting menu, with optional beer and wine pairings. The menu changes seasonally, as Mauro and Maya go to the green market to select ingredients each day. During the day, Marble offers another side of the pair’s pastry mastery, with a selection of treats like Banana/Coffee or Lemon/Blueberry tarts; Pistachio Croissant; Sea Salt Chocolate Chip Cookies; a crumbly and moist Coffee Cake; and a nod to Mauro’s heritage in Dulce de Leche Alfajores. Fine coffee and tea service is available, by Counter Culture Coffee, In Pursuit Of Tea, and Kettl Tea to go, or to savor in Marble’s charming space. 27 Bedford St

Manhattan/West Village: A stylish all-day cafe from Parisian fashion brand Maison Kitsuné called Café Kitsuné is serving coffee, baked goods, and small plates by chef Yuji Tan. Local purveyors, such as pastries from Burrow, ice cream from Morgenstern’s, and smoked salmon from Russ & Daughters are also on the menu. 248 Lafayette Street Manhattan/West Village: Nick Anderer (Marta and Maialino) helms

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Anton’s with a European menu in the former Frankies 570 Spuntino. 570 Hudson Manhattan/Bowery: A bakery called Partybus Bakeshop that started as a street fair stand now has a permanent home serving breads, cookies, and coffee. 31 Essex Manhattan/Bowery: The Black Ant is a trendy restaurant based on the foundation of Mexican Surrealism garnished with unique flavors

brought to you by the owners of Lamano, Temerario and Ofrenda. They are offering an authentic Mexican experience, with a twist, utilizing insects like ants and grasshoppers that are imported. What continues to bring people to their anthill is the whole experience of a dinner in New York City between Siqueiros and Rivera with new flavors, perfect service, and a fancy Mexican face. 60 2nd Ave

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Ghost Restaurants, from page 54 operating in ghost kitchens as well as for the competition other ghost kitchen brands and virtual restaurants will pose. If the trend sticks, rental kitchen spaces will be ripe for chefs, restaurateurs, entrepreneurs and food enthusiasts to open new businesses and expand their existing delivery radius. Companies may rent multiple kitchens and open their own virtual food halls. This will flood the market with new delivery options that will compete for customers with existing brick and mortar restaurants, many of whom are already struggling in today’s challenging businesses environment. Imagine a not too distant future when restaurants throughout your city conduct their food delivery operations out of ghost kitchens. Brick and mortar restaurants will rely on the ghost kitchens as a conduit to their own customers, as a production facility, and as a large revenue stream that financially supports their physical locations. This dynamic will give incredible leverage to the owners of ghost kitchens over their restaurant tenants, enabling them to increase rents, jack up fees, and enact other business practices that come at their expense. While I am very wary of over-regulation, lawmakers must consider smart policies like requiring that restaurants are provided access to and own all customer data and operational analytics generated by their businesses operating as ghost and virtual kitchens. The law must allow restaurants the option of clearly disclosing certain third-party fees to consumers, such as delivery charges. This will allow consumers to decide if the third-party service is worth the price. Then, market forces will help keep third-party fees reasonable, so they’re not artificially inflated behind the scenes on the backs of small business owners who individually lack negotiating power to lower fees. Anti-competitive behavior must also be closely monitored because of the potential for a few companies to

dominate the ghost and virtual kitchen market at the expense of brick and mortar restaurants. Some of the possibilities I’ve warned of have already begun to happen, as Food & Wine recently explained (The Biggest Names in Food Delivery Are Getting into the Restaurants Business). If we look at the history of players involved in the delivery sector, like Grubhub and UberEats, both have a history of exploiting restaurants, so I’m not convinced that they will try and help restaurants with ghost kitchens. It seems more likely that the entry of certain companies into this market, will in part be intended to excite their investors into believing that ghost kitchens are the ‘next big thing’ and can be profitable, which will distract from the struggles their other business models face. But, anyone with knowledge of the restaurant industry knows that this is not the business to go into to make a fortune. There’s only so much money for all these entities to profit from without one or all losing money. Ghost kitchens are inevitable, and any leverage restaurants have will only decline from this point forward. That’s why now is the time to act. Restaurateurs must demand fair terms and conditions in their contracts, carefully consider the pros and cons of handing over key operational duties to thirdparty companies and contemplate what it will mean for their own businesses and our industry long-term. And lawmakers, who have regulated brick and mortar restaurants over the course of decades must enact smart polices to ensure the playing field is level.

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Attracting Millenials, from page 13 subconscious touchpoints and messages being shared. It’s the way you speak and look – the way you interact with customers. A friend described it to me best: “Your brand is what people say about you when you’re not in the room.” Restaurants need to find their unique voice and stick to it. If you’re consistent with your brand essence, you will have developed a common thread amongst the various pieces of your business. The way your brand looks is undeniably a huge

part of what makes your establishment memorable. Is the physical aesthetic of your space in-line with your voice? In most cases, this will be what’s drawn the guest to you before they’ve even had a chance to hear from you. Spontaneous Spirit I’m a die-hard meal planner that spends a good portion of my Sunday mapping out the week ahead. But, not everyone is like me. A lack of planning means a surplus in spontaneity. Not always, but more often

than not, your spur-of-the-moment meal is based entirely on impulsive decisions. Millennials have admitted to not being able to go without the internet for more than five hours. In an age where we are being bombarded with media and advertising campaigns, it’s important to capture this spontaneous spirit through the platforms they frequent (i.e. Instagram). Use social media channels to engage with the guest, instead of just bombarding them with soulless advertising. Restaurants should also consider producing different content based on each social channel and the audience it attracts. This shows the guest that they are understood, which in turn assures that they will communicate and engage with your brand long-term. Transparency is Key The movement towards more conscientious consumption comes from a very curious, inquisitive and conscientious generation: Millennials. Millennials want the truth from food manufacturers and restaurants. They want transparency in ingredients and sources. We all benefit from more informative food descriptions and we definitely have the Millennials to thank for that. Though transparency started with the food, it is starting to penetrate other characteristics of the restaurant business. Millennials want to see the “real” side of your company. What is the staff like? What causes does the business support? What’s the chef like outside of the kitchen? Authenticity in a brand’s image and messaging is an important form of transparency.

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Kixby Hotel, from page 2 draw the spirit of Black Tap up to the roof. Tabletops and furniture in bright colors give the space a playful feeling. In its previous life as the Hotel Metro, the hotel earned a loyal repeat clientele from around the world. Many on the hotel’s team, including its general manager, head of housekeeping and director of sales, have been with the property for 25 years and will stay to welcome guests at Kixby. Arest’s partners in Kixby are Ira Drukier and Richard Born of the renowned BD Ho-

tels, which owns some of New York’s most stylish lodgings. A namesake character will also animate Kixby. Mr. Kixby is a compilation of the known and imagined characters that have lent themselves to Kixby’s history. He was a resident of the original Collingwood and tended bar there in the early 20th Century. Local lore paints English-born Mr. Kixby as a fabulous raconteur, pioneering artist, and inventive mixologist -- a dapper, whimsical, slightly rakish presence.

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Kixby takes inspiration from his name and his spirit; its understated luxury blends Beaux-Arts splendor with clean, modern style that embraces and energizes guests from the minute they enter. New York based Rockwell Group’s spin on history in the Kixby starts in its lobby. Working with Arest, Rockwell Group crafted an atmosphere that has a modernized members’-only club feel, with a mix of classic elements, such as rich hardwood floors and flut-

ed dark wood paneling. Modern takes on traditional furniture in plush fabrics like velvet and leather nod to the hotel’s past. A feature wall comprised of bronze screens – a latticed work of art inspired by New York’s classic metal elevator gates – illuminates the room. “Rockwell Group had an amazing opportunity to create a collection of spaces that brings a new social experience to the hotel,” says Shawn Sullivan, Partner, Rockwell Group. “Juxtaposing modern and traditional, our design concept embraces the building’s history while adding a contemporary layer that feels vibrant and relevant today.” Guests are greeted at a front reception desk crafted with warm woods and reflective slatted metal. Kixby associates will be ready with iPads to offer swift check-ins and answer any guest questions. Walking through the lobby, past a curated “book cabinet” featuring New York-themed books, leads to the hotel’s cocktail lounge, Lot 15, which is also operated by the Black Tap team, and offers guests and locals a destination to experience old-New York mixed with elegant yet approachable cocktails and delicious fare. Executive Chef Stephen Parker curated a menu that evokes nostalgia through classic dishes with modern-day twists, such as a bite-sized Hot Honey Crispy Chicken Skins and Wagyu Steak Sandwich, as well as a ‘Sweet Tooth’ section. The cocktail menu by Mixologist Cameron Shaw showcases familiar yet elevated options like a vegan Whiskey Sour with bonded bourbon and aquafaba, and the Airmail, a Daiguri and French 75 lovechild with honey. Lot 15 has a gritty, sophisticated feeling, with a dark palette that features gold accents, exposed brick and charred black wood walls in a chevron pattern. With black leather banquettes, high-top seating, custom drapery, art installations by contemporary muralist Fumero, and even its own DJ booth, the space is a destination in itself unlike anything else in the neighborhood.

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Day & Nite, from page 52 including the replacement of a 100 ton chiller at Bubba Gump’s Times Square. Day & Nite is also completing the HVAC replacement of three rooftop units and supplemental cooling with Mitsubishi Ceiling Cassette units at Advance Tabco new corporate offices on Long Island. At the core of both Day & Nite’s installation and service portfolio has been its’ award winning refrigeration expertise. In addition to completing the installation of the refrigeration at the TWA Hotel, the Shers and their team recently completed the refrigeration at the new Dock 72 building at Brooklyn Navy Yard and at a number of the new eateries at the West Side’s Hudson Yards. Day & Nite’s Metro New York installation portfolio continues to grow as New York City’s schools have specified the company to handle installation at PS101 and PS19X.

“We have also been able to bring much of this installation expertise to our work outside of New York,” Matt Sher added. Day & Nite’s most recently hub in Boston completed a renovation of their Mitsubishi City Multi System at Wagamama. “This presented an interesting challenge that required we right size and repiped everything to the correct line sizes to increase efficiency,” Brett Sher said. Day & Nite’s New York team recently supported the firm’s New England expansion with its completion of the refrigeration installation at the MGM Hotel & Casino in Springfield, MA. “This is one of the largest projects we have ever taken on. We came in on time and on budget,” Brett Sher said. Day & Nite’s Mid-Atlantic operation has also seen exponential growth with installation. The com-

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pany installed a new refrigeration rack system in the café renovation at JP Morgan Chase in Delaware. Day & Nite is currently working on the W Hotel in Philadelphia where they are handling the refrigeration for the entire hotel, The company is also working on the Pennsylvania Convention Center with the installation of its’ refrigeration renovation project. Day & Nite’s brand growth in the Carolinas has been built on the foundation of a number of high profile projects. These include the full installation of refrigeration and kitchen equipment in the corporate cafeteria Corning Optical Headquarters in Charlotte, NC. The second generation firm also installed a full café renovation with a rebuilt kitchen line, new walk-ins, and added outdoor pizza ovens. Compass Group headquarters

are in Charlotte. In Raleigh, Day and Nite was chosen to install a complete washroom up fit at Rex Healthcare. For many service companies, combining multiple disciplines of working with gas and electric to install cooking equipment and then water for the plumbing of a dish machine suite can prove to take them out of both their comfort zones and factory certification. “Our commitment to both training and technology has given us the manpower and tech/savvy to deploy the right teams and expertise to deliver quality installation for our customer base,” Matt Sher concluded. Once again as it did with service for 40 plus years, Day & Nite has set a new standard for installation expertise for the commercial kitchen industry in Metro New York and up and down the East Coast.

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Banning Service Animals, from page 80 •

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Denying service to an individual with a service animal because of other patrons’ or staff members’ allergies or fear of animals. Generally, allergies or fear of animals by fellow patrons or staff members is not a basis for denying access or refusing service to people using service animals. Asking about the individual’s disability. Requiring medical documentation from the individual. Requiring a license, special identification card, training documentation, or other certification from the individual for the service animal. Asking the animal to demonstrate its ability to perform a specific task.

So What Can Restaurants Do? Generally, restaurants have few options and must allow service animals into their restaurants. When a patron arrives with a service animal, restaurants are only permitted to ask the following two questions: (1) Is the service animal required because of a disability? (2) What work or task has the service animal been trained to perform? If the patron’s description of the service animal’s work or tasks relates to a disability, such as blindness, deafness, or other impairments, the service animal must be allowed in the restaurant. However, restaurants are not required to care for, supervise, feed or provide a special location for the animal. A restaurant may also require that the service animal is harnessed, leashed, or tethered, unless doing so would interfere with the service animal’s work or the individual’s disability. If that is the case, the individual must maintain control of the animal through voice, signal, or other effective controls. Restaurants may only ask an in-

dividual with a disability to remove their service animal from the premises if the animal is out of control and the handler does not take effective action to control it, or the animal is not housebroken or otherwise causes a nuisance. However, in doing so, the restaurant must offer the individual with a disability an opportunity to obtain the goods or services without the service animal’s presence. Restaurant management would be wise to document any notable interaction involving a service animal in the same way other notable guest interactions are documented. Restaurants may also charge a customer if the customer’s service animal causes damage to the restaurant. However, in doing so, the restaurant must also charge other customers for causing the same type of damage, regardless of whether the customer is an individual with a disability or a service animal. What About Restaurant Employees? Federal, state and local laws also require that employers accommodate their own employees’ needs for service dogs in the workplace. So what should an employer do? The important thing is you must treat the employee’s request like any other request for reasonable accommodations for a disability. For New York City employers, that means following the City’s fairly new “Cooperative Dialogue” procedures. The New York City Commission on Human Rights has released guidelines for employers seeking more information on the “cooperative dialogue” requirement, available at: https://on.nyc.gov/2KJMSgz If you have any questions regarding service animals or the New York City “cooperative dialogue” process, please be sure to contact a reputable and knowledgeable attorney.

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Fiorito, from page 10 seems intent on becoming drunk. This guest should not be served alcohol. Other effective training programs include TIPS (Training for Intervention Procedures) and TAM (Techniques for Alcohol Management). These training programs protects servers/sellers and establishments against liability and are designed to prevent intoxication, underage drinking, and drunk driving. Offering continued service: Encourage employees to serve customers diligently. This does not mean replacing a drink as soon as an older one is being finished. Instead, employees should conduct friendly conversation with patrons, suggest food items and slow down the service while engaging in conversation. In the event an employee must cut off a patron; they already have an established relationship. The patron may take what the employee says to heart and may not become angry or violent when asked to stop drinking. Denying service: As part of the liquor liability training program, establish a policy for how to deny patrons service when they have had too much to drink. Be sure to include the following steps in your policy: • Be polite and offer non-alcoholic beverages or food alternatives. • Avoid threatening statements, and place the focus on the server by explaining that they could lose their job if they continue to serve the patron. • Offer to call a taxi or friend to drive the patron home. • Use a firm tone and do not back down if met with resistance. • Remain calm and in control of the situation.

•

Require that employees seek out a manager’s assistance immediately upon confrontation while trying to deny a patron service.

Reporting incidents: After an incident has occurred, it is necessary that employees fill out an incident report. Specifically, make sure that employees note the name of the intoxicated patron, witness testimony and a detailed description of the incident, including mention of any fights, refusal to serve, and use of a false ID or patron ejection. This helps to reduce your liability in the event of an alcohol-related incident. Employee Legal Consequences As part of your initiative to lessen risks, educate employees on how intoxicated patrons may impact their lives. Employees must understand how serving to minors who use fake IDs will result in large fines, and that breaking dram shop laws may pose serious consequences. Remind employees that they are liable and could a face a number of consequences for not cutting off patrons before they’ve had too much to drink. Types of employee liability include criminal liability, civil liability and dram shop laws. Transferring Your Risks To protect your business, it is extremely important to obtain a liquor liability insurance policy either as stand-alone coverage or as part of a restaurant and bar package policy. Speak to your insurance broker for more information about these coverage options. An experienced broker should understand carrier requirements and the state’s dram laws to design a policy that best suits your needs.

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HX, from page 8 chitects or individual owners/operators to embrace the experience they are trying to build with their operations. “Food is connection and community, and the hospitality designer and FCSI consultant work hand in hand so that front-of-house and back-of-house operations enhance the guest experience,” Gaffney noted. The show continues to give a nod to its illustrious kitchen equipment past. Each year, professional foodservice design consultants and conceptualists are invited to dream up a foodservice design/concept that’s especially suited to a nontraditional, high-traffic space not specifically outfitted to foodservice. They’re challenged to use today’s most innovative equipment and technologies to produce exceptional menus and service experiences in a hotel lobby. Joseph Schumaker, the founder and president of the consulting firm Foodspace was the visionary behind this year’s Foodservice Pioneer build out. “It’s very flexible, so almost any size hotel could utilize it.

It’s set up to where it can be used for many different types of functions,” noted FCSI executive director Wade Koehler. Through the collaboration between HX, FCSI, and vendor partners, the concept will come to life, built as life-sized working models right on the show floor. It’s about more possibilities and revenue opportunities for hotel owners, general managers, and foodservice operators. This year’s featured pioneering foodservice concept was Duality. Duality was developed and designed by FoodSpace, which focuses on helping companies provide the best food and beverage amenity and concept programs for their customers. They identify concepts and suggest tactical food and beverage strategies geared toward maximizing workforce productivity and workplace satisfaction. Duality is a modular, portable, shippable foodservice concept that is made up of a doughnut shape cut into four quarters with a Yin-Yang shape in the center. This six-piece

set can be configured and re-configured to accommodate multiple food concepts. Everything from a poké restaurant to a soup and sandwich bar can be displayed and sold from this concept. Each section can be configured to be self or full service, customer accessible from one or both sides, and can also interact with the other sections to create additional shapes and configurations. Duality gives the blend of hot and cold food products, as well as self and full service modules. Interchangeable accessories allow for the flexibility to reconfigure a food concept quickly and cost effectively. Among the seminar highlights that restaurateurs enjoyed were The New in New York session. Audience members took deep dives into some of the most groundbreaking projects of the year, such as the funky new Mercado Little Spain in Hudson Yards with Michael Doneff, chief marketing officer, ThinkFoodGroup; the TWA Hotel with Sara Duffy, senior interiors associate, Stonehill Taylor; the legendary brand Momo-

imitate you. The teams’ demeanor has changed into a state where everyone will do what needs to get done; they want to achieve greatness. But the proudest part of my mental health is creating a culture where everyone is happy and content.

good food. A lot of chefs out there feel this immense pressure of fear, doubt and disappointment, which is really unfortunate. My mental state is good, I am in a situation where I don’t have to worry about those things. We have transparency here.

Fuku’s Kawi restaurant, also in Hudson Yards, with Anwar Mekhayech, founding partner and principal, DesignAgency. The industry could certainly take cues from the panelists on the Lifestyle: Beyond Beds and Breakfasts who dared to bring brands to the table that nobody else would. Josh Wyatt, ceo, NeueHouse spoke to the company’s next level co-working and event offerings that bring together F&B, warmth, comfort and a safe, intellectually stimulating space to share ideas. So the big questions coming out of the show are: How can Milan Italy a city that is a fraction of the size of New York hold a show every other year that fills some 20 plus halls with just kitchen equipment and tabletop and attracts 200K guests? Italy certainly has the internet, so the excuse that people just buy online doesn’t fly. Secondly, have individual category shows like StarChefs and the Atlantic City Pizza & Pasta show, and a full year of food distributor shows made the concept of a single NYC show a pipe dream?

Linares, from page 24 I noticed that you are a Servant Leader, tell me a little bit about it? Chef H: The owners have mentored me, they gave me a life coach. The last 4 years, I have grown in ways that have made me a servant leader. Now is night and day from what it used to be, the lines of communication are open. I have literally shed a tear with every single chef here, and that changes things. From the moment I got here and until now, everyone is heads-down focused on their prep work, energy is high, and the smells are beautiful. How did you get to this point? Chef H: When you realize everyone is following your every move, they

What do you credit your great mental health state to? Chef H: It comes from the people who hired me, we are not who we are without the leadership from the top. They gave me a platform to be myself. I can operate in a manner that I am not worried about the next dollar being made, working set hours, being yelled at, etc… My only focus is to create a great workplace and make

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What can one do to sustain a healthy headspace? Chef H: Find something or someone to love, this gives you purpose and something to look forward to. Having someone in your corner to share your life with creates such a beautiful space in your head. That communication is important, it gives you daily purpose.

Let’s wrap this up: Our talk was amazing, always love talking to Chef Hilary. A chef and man I respect a lot, not only for his craft but also for his truthfulness. We peeled a lot of layers here that unfortunately could not be shared. The purpose of this month’s article was to bring up a topic that is often shamed by many. Mental health is one of the key ingredients in the kitchen, it needs to stay fresh at all times and that starts from leadership at the top. Go visit Chef Hilary at Catch located on 21 Ninth Avenue, New York, NY 10004 and give him a hug. Happy Holidays!

December 2019 • Total Food Service • www.totalfood.com • 121

122 • December 2019 • Total Food Service • www.totalfood.com