December 2023 - Total Food Service

NEWS

HOTELS

LAS VEGAS CULINARY + BARTENDERS UNIONS REACH GROUNDBREAKING PACT WITH HOTELS

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trength of unions in Las Vegas hotels is the sheer number of employees in the hospitality industry. With thousands of workers employed in hotels and casinos, unions have been able to leverage their collective power to negotiate better wages, benefits, and working conditions.

MGM Resorts International, Wynn and Caesars Entertainment reached a tentative five-year contract agreement with Culinary Workers Union Local 226 early last month covering more than 25,400 non-gaming workers at eight Strip properties. The contract also includes members of Bartenders Union Local 165, a Culinary

“We’re really proud of this economic package.

Our folks really needed it, this community really needed it. And we’re really proud of Caesars Entertainment, MGM Resorts, and Wynn Resorts stepping up to the plate and doing the right thing for this community.” — Ted Pappageorge affiliate.

In a joint statement from the union and MGM, the agreement reportedly includes “the largest wage increases ever negotiated in Culinary Union’s 88-year history,” along with workload reductions for guest room atten-

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dants, mandated daily room cleaning, increased safety protections for workers on the job and expanded technology contract language.

A date for workers to ratify the contract was not determined. The deal means MGM Resorts and the

Culinary Union avoided a strike that was planned for the Friday prior to the City’s hosting of the Las Vegas Formula One auto race. The contract covers employees at Aria, Bellagio, Excalibur, Luxor, Mandalay Bay, MGM Grand, New York-New York and Park MGM. The Culinary Union said the agreement was reached after nearly 20 straight hours of negotiations.

“Workers have secured significant raises every year for the next five years, preserved our great union health insurance, union pension, and comprehensive union benefits,”

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December 2023 • Total Food Service • www.totalfood.com • 3

NEWS

NEW OPENINGS

TOPGOLF CONTINUES GROWTH OF NJ FOOTPRINT WITH PAIR OF NEW LOCATIONS

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n today’s competitive real estate new owner is NYC-based real estate market, office complexes are concompany 601W Companies, which stantly innovating ways to attract is known for purchasing and revitaland retain tenants. One such soizing large but underused buildings. lution is the integration of entertain601W owns Manhattan’s Starrett-Lement venues like Topgolf into these high Building at 601 West 26th Street. notable tenants in place already, incommercial spaces. With its unique It is a former railroad warehouse and cluding the Northeastern headquarblend of golf, food, and socializing, manufacturing facility that is now ters for Amazon; Morgan Stanley; and Topgolf offers a one-of-a-kind experioffice space including several fashZurich American Insurance. The new ence that not only brings excitement ion designers and film studios. 601W owners also plan to take advantage of to the office complex but also serves purchased the space when it was 50% renovation efforts that took place beas a powerful magnet for businesses occupied in 1998, and sold it in 2011 fore the purchase, including the conand employees alike. By incorporating after a major overhaul. struction of the atrium connecting this dynamic entertainment option, The firm also noted the contrast buildings two and three. office complexes can create a vibrant between Harborside’s incredible locaNow, plans are taking shape for and appealing environment that goes tion and lack of amenities as a probwhat is next for the space. The manbeyond the traditional office setting, lem that it would be able to solve, for agement group with New Jersey ties ultimately driving tenant satisfaction the benefit of tenants and neighbors. will be a big part of maximizing the and occupancy rates to new heights.

“We believe Harborside will become space’s potential. Green Group LLC, a Six months after the purchase of the hub for all of Jersey City,” said Morristown-based hospitality group, Jersey City’s Harborside Complex, the Mark Karasick, a managing member will play a large role in revitalizing new owners are unveiling their plans of the firm. The complex has several the space. The Green Group is behind for its future. The complex the 1776 by David Burke is made up of buildings restaurant and the Toplocated at 150, 200, and golf Swing Suite in Mor210 Hudson Street with ristown. The Green Group ground-floor retail, office has signed a lease for space, and incredible wa45,000 square feet in the terfront views. In hopes of Harborside complex and elevating and breathing plans to open two to three life into roughly two milrestaurants and a Topgolf. lion square feet of undeBuilding owners are rused space, several new also working with the inrestaurants and a Topgolf ternationally renowned will be among the spots design firm, Gensler. The added to the building’s goal is to make the space offerings. a destination for buildThe sale of the complex ing tenants and visitors made headlines in April alike, with restaurants 2023 for its superlative and other amenities that elements: it was the largwill draw people in. More est office sale in the US by tenant only amenities over $150 million, and the will be added including After hitting a few golf balls, Topgolf offers guests a full menu of largest multitenant office lounges, a gym, and a comfort food, including wings, pizzas, tacos, burgers, cocktails, and sale in the history of New 10,000-square-foot roof their popular injectable donut holes.

Jersey. The purchaser and deck.

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“We believe Harborside will become the hub for all of Jersey City,” — Mark Karasick Earlier this year Topgolf announced plans to construct a Topgolf in northern New Jersey. It will be the state’s third installation of the overwhelmingly popular driving range and entertainment complex. Officials in Parsippany have been working on local approval to construct the three-deck golfer’s paradise — one slated to bring 102 swing bays into town.

Parsippany’s zoning board just greenlit the project and the rest of the governmental approvals should be a gimme, per the outlet. The 67,500-square-foot slated facility is planned to be built on a land parcel in between parallel thoroughfares I-80 and Route 46 near Beverwyck Road.

The Topgolf will replace four vacant office buildings sandwiched between a park and a shopping center.

The business’s hole-in-one success has been thanks to, in many ways, an ability to pair crowds that either love or know nothing about golf. It’s done through light-up targets and themed games, comfy seating areas that feature huge TVs, in addition to food and drink service. More devout golfers enjoy GPS-tracked balls, which give detailed specs on their swing’s exact location, velocity and slice, too.

Topgolf takes its “not golf” very seriously. “What we mean,” noted CEO Gen Gray, “A full-service restaurant manned by executive chefs, 22-foot video wall, more than 100 HDTVs, music and year-round family-friendly programming are just as much a part of the Topgolf experience.”

December 2023 • Total Food Service • www.totalfood.com • 5

NEWS

LEGISLATION

ONE FAIR WAGE MAKES PROGRESS IN BAY STATE BATTLE TO INCREASE MINIMUM WAGE

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he tip credit issue has long been a contentious topic within the restaurant industry in the United States. It refers to the practice of using employees’ tips to offset the minimum wage that employers are legally required to pay.

While this system has its proponents and opponents, the issue remains of utmost importance for restaurant owners across the nation.

Advocates for restaurant workers in Massachusetts said they have gathered enough signatures to secure a statewide ballot measure next year to raise the minimum wage for tipped service workers.

The One Fair Wage campaign reported last month that they have gathered 108,000 signatures, exceeding the 75,000 required. The group is a national organization working to boost pay for workers earning below minimum wage.

One Fair Wage wants voters to choose whether to incrementally phase out the state’s “service rate’’ which allows restaurants to pay employees $6.75 an hour if tips make up the difference between that and the standard $15 minimum wage by 2029.

“There’s only one future to have a sustainable staff,’’ said Saru Jayaraman, president of One Fair Wage, “and it’s to raise wages.’’

Advocates say doing away with the subminimum wage would lower poverty rates for service employees, reduce instances of sexual harassment facilitated by tipping culture, and draw additional workers to the service industry. “It would also make it more difficult for employers to commit wage theft,” added Jayaraman, “since

“We continue to add the cost to the restaurant and then the buying power of the public continues to diminish.” — Steven Clark the onus is currently on employers to calculate and pay workers properly when tips fall short of the minimum wage rate, a standard that the US Department of Labor has found can often go unenforced.”

In Massachusetts, the minimum wage for most workers was raised to $15 per hour early this year, but restaurant workers make less than half that, at $6.75 an hour. Tips are meant to make up the rest of their income.

“Tipped workers are doing so much for this economy, for our families, and they cannot take care of their own,” U.S. Rep. Ayanna Pressley said at a press event in support of the measure.

“I want you to know that I give a damn about your livelihood, but I care that much more about your lives.”

Pressley and former U.S. Rep. Joseph Kennedy joined local restaurant owners and advocates at the downtown event. Participants highlighted three local restaurants Mei Mei Dumplings in South Boston, Comfort Kitchen in Dorchester and Mamaleh’s in Cambridge that say they already pay their employees a full minimum wage. “We work hard as any other industry, and yet we get the short end of the stick,” said Biplaw Rai, managing partner of Comfort Kitchen. “Why is our industry so behind in raising minimum wage?” Rai added that most restaurant workers cannot afford health insurance and other vital services for

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their families.

Opposition to the measure comes from the Massachusetts Restaurant Association (MRA), which argues that restaurant owners cannot sustain higher wages for their workers.

“We continue to add the cost to the restaurant and then the buying power of the public continues to diminish,” noted MRA president Steven Clark. “So we’re kind of in this circle of increased costs and increased wages.”

The new ballot measure aims to ensure that restaurant workers start out with the state minimum wage and can receive tips on top of that. The Secretary of State’s Office must certify the signatures, a process that can take several weeks.

The tip credit issue remains of paramount importance for restaurant owners across the United States.

It plays a crucial role in maintaining the economic viability of restaurants, preserving high customer service standards, and offering flexibility in staffing and hiring. Additionally, the tip credit system supports employee earnings and incentivizes exceptional performance. While the debate surrounding the tip credit system continues, finding a balance that addresses the concerns of both employers and employees is vital to ensuring the continued success of the industry in Massachusetts and across the nation.

Main Office 100 Melrose Avenue, Suite 208 Greenwich, CT 06830 Publishers Leslie & Fred Klashman Vice President of Sales and Marketing Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Cherry Dumaual Francine Cohen Editorial Interns Hanaa Ahmar Skylar Brennan Josephine Dlugosz Jackson Hart Parker Shatkin Ivy Thomas Jeannie White Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Subscribe to the TFS YouTube channel Cover Photo courtesy of Legends Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 100 Melrose Ave., Suite 208, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2023 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.

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December 2023 • Total Food Service • www.totalfood.com • 7

NEWS

NEW OPENINGS

LONDON BASED RESTAURATEUR ZDESAR DOUBLES DOWN ON SAN FRANCISCO BET

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an Francisco, renowned for its vibrant food scene and culinary diversity, has unfortunately been grappling with a series of closures due to various economic and social challenges.

In the face of adversity, it is heartening to witness the resilience of entrepreneurs who refuse to succumb to the prevailing circumstances.

Two hotly anticipated San Francisco restaurants are bucking that trend officially by opening their doors last month. Judging by their robust reservations, Chotto Matte and Blue Whale are already serving up success.

Chotto Matte is the city’s biggest rooftop restaurant and the first West Coast location for the global chain that has locations in London, Miami and Doha. The massive venue which offers Japanese-Peruvian food or Nikkei cuisine has spectacular city views, a wrap-around terrace, sushi bar and DJ lounge.

The concept restaurant atop the former Macy’s men’s department store in Union Square has been two and a half years in the making. “It takes entrepreneurs and creative thinkers to take situations like this and be confident and do new things and that’s what’s going to stimulate the economy,” said Chotto Matte Owner and Founder Kurt Zdesar. “We can’t talk about it, we have to do something right and we’re employing 150 people. We’ll be paying taxes, of course, so this can only be good, surely. And it offers a new fresh perspective for everyone.”

Chotto Matte seats 400 people and it’s Zdesar’s company’s largest restaurant and first rooftop. “I think timing has been very good for us, because mostly everyone is quite nervous to come here. It means that we’re the

only ones that have and, I think, that’s why we’re getting the reaction we are,” he said. “Just growing up and always had San Francisco as a special place in my mind as a child, watching movies as a kid, having heard about it and, later, on visiting, I always felt that this would be perfect for us and we’ve yet to learn if it was the right decision but, so far, all indications are that we’ve made a good choice.”

Kurt Zdesar was born in Australia of an Austrian father and came to the UK when he was 14 years old. In 1988, aged only 16, he began to work for fast food giant McDonald’s. Although he held a junior position, he regards his 18 months there as a lesson in efficient management, work ethic and organization that has proved invaluable throughout his career.

In subsequent jobs at Perfect Pizza and then Kentucky Fried Chicken, Zdesar made rapid progress, at the age of only eighteen becoming the youngest manager at the KFC franchise, Southern Fast Foods. His appointment in 1992 to manage an Italian restaurant at the five-star Britannia Hotel, Canary Wharf gave him the opportunity to demonstrate his entrepreneurial flair. He generated so much extra business for the restaurant that he was asked to run the hotel room service division of 440 rooms.

Zdesar then began working with Nobu where he established Nobu’s first European restaurant in London which received a Michelin star within 10 months of opening - the UK’s first Michelin star for Asian cuisine. Nobu London was voted ‘Restaurant of the Year’ in 2003 and 2004 by the world-renowned Restaurant Magazine and re-

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(From top) The exterior, interior, and cuisine of Chotto Matte San Francisco

December 2023 • Total Food Service • www.totalfood.com • 9

TREND TALK

WITH JOYCE APPELMAN

SPECIALTY FOOD ASSOCIATION: 2024 FOOD AND BEVERAGE TREND PREDICTIONS

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aximizing pleasure and minimizing stress, as one Trendspotter put it, encapsulates the panel’s picks for 2024,” said Denise Purcell, VP, resource development, for SFA. “Maximizing pleasure—in the forms of simple ingredients to global flavors to upscaling the everyday—and minimizing stress, whether that means slowing down, seeking convenience or value, helping to address environmental worries, or finding ways to boost health and mood, are all reflected in the emerging and continuing trends we expect to impact store shelves and restaurant menus in the coming year.”

Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel: Patsy Ramirez-Arroyo, food & sustainability consultant; Melanie Bartelme, Mintel; Osei Blackett, chef/owner Ariapita and Everything Oxtail; Nicole Brisson, executive chef, Brezza and Bar Zazu; Mikel Cirkus, Foresight & Trenz, dsm-

firmenich; Jenn de la Vega, Put A Egg On It; Jonathan Deutsch, Ph.D., CHE, CRC, Drexel University; Thomas Joseph, Martha Stewart and Sur La Table; Chala June, writer; Hannah Rogers, Foresight & Trenz, dsm-firmenich; Stan Sagner, founder, We Work for Food, LLC; Emily Schildt, founder, Pop Up Grocer; Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC; Kimberly Lord Stewart, food and health content specialist; V. Sheree Williams, The Global Food & Drink Initiative, Cuisine Noir.

Chef Osei Blackett, chef/owner Ariapita and Everything Oxtail, Brooklyn, NY, “One trend I see more now versus during Covid is the offering of healthier products, things to help boost your immune system without sacrificing taste. I think that we are going to see a wider variety of plant based, healthy alternatives.”

Here are the eight trends the Trendspotter Panel anticipates for 2024: TRENDING • A bevy of beverages. Beverages are in the spotlight. Though a smaller segment than food, in many recent years beverage sales have grown at a faster pace, according to SFA’s State of the Specialty Food Industry research, fueled by innovation. “The coming year will boom with sophisticated tasting single-serve, nonalcoholic fizzy and non-fizzy

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drinks; and coffees, teas, and broths with functional ingredients for an additional boost of energy, clarity, focus, or calming effect,” said Trendspotter Kantha Selke. Expect minimal, if any, added sugar, salt, or synthetics as well as tropical flavors and herbs and botanicals from all over the world.

• Cell-based meat and seafood.

“Cell-based options will gain popular-

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

ity in 2024 due to their sustainable and ethical production methods, addressing environmental and animal welfare concerns while offering a familiar taste experience to consumers,” said Trendspotter Patsy Ramirez-Arroyo.

Some trailblazing companies are creating the world’s first cultured burger and focusing on providing sustainable alternatives to traditional seafood products.

In a related trend, while last year the panel saw nontraditional seafood trending, a shift toward the growth of plant-based seafood overall is coming in 2024, with more companies working to perfect animal-free products that accurately capture the flavors and textures of seafood.

“Historically, this has been a challenge for producers as the textures are particularly hard to mimic,” said Trendspotter Chala June. “But with advancing technology more brands are going to take a swing at it.”

• Peach. Some tried-andtrue flavors never die but cycle back into the spotlight when the timing is right to reinvent or re-evaluate unexplored facets of that particular flavor. In the coming

Osei Blackett, chef/owner Ariapita and Everything Oxtail: one of the culinary professionals comprising the SFA’s Trendspotter Panel

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December 2023 • Total Food Service • www.totalfood.com • 11

NEWS

EQUIPMENT SOLUTIONS

Article contributed by John Mahlmeister, COO, Easy Ice

MAINTAIN YOUR ICE EQUIPMENT LIKE THE EXPERTS

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id you know that commercial ice machine manufacturers like Hoshizaki and Manitowoc strongly recommend their equipment be professionally cleaned at least twice a year?

In many cases, ice machines need maintenance even more frequently than that! It’s tempting to shove this maintenance on the back burner to save money and time, but the consequences of neglecting ice machine care are expensive in more ways than one.

chine service provider to perform maintenance for your equipment, ask the technician to give you a list of his or her preventive maintenance steps. If your ice machine maintenance is performed in house, ask for that same list from whoever takes care of it.

Make sure the following items are on the list!

Why Ice Machine Maintenance Matters Ice Supply Safety/ Cleanliness The FDA classifies ice as a food, meaning it’s subject to the same food safety regulations as anything else your customers might consume at your business. That’s for good reason—ice can easily become contaminated and sicken consumers, which is one reason properly timed preventive maintenance for your ice equipment is crucial. Mold, slime, and other biofilm can also form inside your ice machine if it isn’t professionally cleaned often enough, and while these substances aren’t necessarily harmful to consumers, you’ll still risk the health inspector’s write-up and damage to your reputation if you’re caught with them in your ice machine. Nobody wants to gamble on their health at a restaurant. Don’t give customers a reason to avoid yours.

Breakdowns and Repairs Commercial ice machines are notorious for breaking down, with a nationwide industry average of two service calls per year. While that might not sound like a lot, it is compared to other major appliances. Sometimes, if an ice machine isn’t working the way it should or stops altogether, the fix is simple and reasonably priced. Other times, ice machine owners aren’t so lucky—the average ice machine repair bill in 2022 was $708! If you have to replace a major component of the ice machine like the evaporator or compressor, that will cost you somewhere in the range of $2000 – $4000.

Preventive maintenance is your best defense against ice machine repairs.

A clean ice machine that’s been thor-

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oughly checked for signs of damage twice a year is far less likely to develop mechanical problems than one that’s been neglected for years at a time.

Now that it’s clear why commercial ice machine owners should prioritize biannual, high-quality maintenance for their equipment, let’s define highquality.

How Ice Machine Maintenance Should Be Done As with most things, there’s a right and wrong way to perform preventive maintenance on commercial ice machines. If you don’t know what your ice machine needs, you could end up paying for subpar service that won’t even achieve the goals ice machine preventive maintenance visits are intended to. If you hire a local ice ma-

Cleaning Procedure Deep cleaning an ice machine’s interior is a multi-step process that should only be conducted by trained professionals. Untrained individuals should not attempt to clean the inside of a commercial ice machine, as doing so with the wrong chemicals or in the wrong way could damage the machine.

An ice machine technician should descale, disinfect, and sanitize the unit’s removable parts, food zone areas, water distribution tubes, and more. They should also replace the water and air filters at every maintenance appointment and use EPA-approved mold rate solution if necessary.

Your technician should also clean the ice machine’s exterior and sanitize the bin.

Inspection Deep cleaning is only half of properly executed ice machine maintenance. The other half? Inspecting the machine’s important internal components for signs of wear and tear.

An ice machine, like any mechanically

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December 2023 • Total Food Service • www.totalfood.com • 13

NEWS

OPERATING STRATEGIES

LABOR SHORTAGES AND STAFFING CHALLENGES IN THE RESTAURANT INDUSTRY

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he restaurant industry is known for its fast-paced and fierce environment. Although many culinary professionals enjoy the competitive nature of their industry, some find the ever-present pressure for perfection to trump their initial passion for food.

This stress combined with unstable incomes, low wages, lack of benefits and limited work-life balance make retaining and recruiting quality staff members at restaurants all the more difficult. As a result, employee turnover has become a pressing concern, disrupting service quality, increasing training costs, and causing overall inefficiencies. The COVID-19 pandemic only amplified this issue, as restaurants faced closures, restrictions, and an overall decline in business.

During the pandemic, many culinary professionals found themselves without jobs, leading to reevaluations of their lives and careers. Many workers chose to pivot during this time; seeking out alternative careers in hospitality or going back to school to kickstart a new career path. The combination of these factors makes staff retention a challenge for restaurants.

However, there are a number of ways for employers to quell this problem.

The implementation of advanced kitchen technologies not only enhances operational efficiency but also alleviates the strain on existing staff, providing them with tools to streamline their tasks. Automated cooking equipment and robotic systems can take on repetitive and timeconsuming tasks, allowing chefs and kitchen staff to focus on more complex aspects of food preparation. This not only reduces the workload but also minimizes the risk of burnout, a

common issue in high-stress kitchen environments.

One company addressing the need for tech in the restaurant sphere is Cuisine Solutions. Cuisine Solutions is the leading manufacturer and distributor of sous vide foods, and has helped restaurants reduce labor costs, waste, and prep time. The sous vide technique requires minimal preparation and preserves the natural flavors of any given ingredient and utilizes advanced computerized monitoring systems to ensure accurate cooking time and pressure.

As a result, consistency is guaranteed without additional labor costs.

Automated service systems are

also a valuable asset for any restaurant struggling to maintain their workforce. Reservation and seating management systems can alleviate stress for front-of-house operations, efficiently handling reservations, managing waitlists, and optimizing seating arrangements to maximize capacity. Toast is the most prevalent of the POS (Point of Sale) systems and ensures restaurateurs easy access to sales reports and employee management, as well as direct integration to food delivery services such as Grubhub, DoorDash and UberEats.

Investing in employee development programs is another critical strategy for retaining and attracting

The implementation of advanced kitchen technologies not only enhances operational efficiency but also alleviates the strain on existing staff, providing them with tools to streamline their tasks.

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quality staff members. Offering ongoing training and skill development opportunities not only enhances the capabilities of the existing team but also demonstrates a commitment to the professional growth of each staff member. This investment in their skills can lead to increased job satisfaction and a sense of loyalty to the establishment.

In the post-pandemic era, many workers are placing a higher value on work-life balance and job security. Restaurants can respond to these concerns by reevaluating their compensation and benefits packages.

Offering competitive wages, health insurance, and other perks can make a significant difference in attracting and retaining talent. Moreover, flexible scheduling and clear communication about expectations can contribute to a healthier work-life balance for employees.

While the restaurant industry’s competitive nature can be invigorating for many culinary professionals, it is crucial to acknowledge and address the challenges that come with it, especially considering the profound impact of the COVID-19 pandemic.

Striking a balance between the pursuit of excellence and the well-being of individuals in the industry is essential for creating a sustainable and fulfilling career path for those who are passionate about the art of food.

By implementing solutions that consider the unique challenges posed by the pandemic, such as mental health support and transparent communication, the restaurant industry can emerge stronger and more resilient, ensuring the continued dedication of its talented culinary professionals.

BURRATA

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

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

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

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

belgioioso.com/Foodservice

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PACKAGING MATTERS

WITH LAURA CRAVEN

SETTING THE BAR HIGHER: PRIORITIZING THE CUSTOMER EXPERIENCE IN 2024

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ith the new year fast approaching, foodservice and restaurant operators continue to grapple with strategies to overcome the challenges they face in today’s economic climate. The question is how to create priorities and an agenda that maximizes the customer/guest experience profitably.

We see four key concerns and would like to dedicate this space to suggesting solutions and strategies for dealing with each.

Labor issues are still a top concern. From attracting, training, and retaining talent to addressing increasing employee costs, some restaurants are scaling back their hours of operation as a result. Those lost hours equate to lost revenue.

Secondly, there’s no question that inflation has hit the industry hard.

Rising food costs, interest rates,

Schedule a review of all non-food supplies and determine opportunities to consolidate SKUs, switch to better-value options, and take advantage of innovations that will not only save money but improve customer satisfaction. rent, business license fees, and other expenses are all high.

Next, the proverbial deck has been shuffled with the hybrid work week hurting restaurant sales. When people work from home, they are less likely to go out to eat.

Finally, state and local regulations are also posing challenges. As we expand our footprint across North America, we see multi-unit restaurant companies with locations across the USA and Canada, each dealing with different rules and with

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that the challenge of maintaining consistency and cost control.

Our first suggestion for 2024 is to increase your investment in training. A 2023 survey by the National Restaurant Association revealed that 62 percent of operators reported not having enough employees to meet customer demand. This includes both full-service and limited-service restaurants. The food and beverage industry’s turnover rate is higher than in any other industry, according to the US Chamber of Commerce.

Working in a restaurant is a demanding job, both physically and mentally. Many workers report feeling burned out every day. And, when a restaurant is short-staffed, the current team pulls double duty which adds to their frustration. That said, a career in foodservice can be a rewarding profession with opportunities for advancement, flexible work schedules, team-focused and socially interactive cultures, and chances to be creative.

Restaurant workers who receive ongoing training are more likely to feel valued and respected, perform their job function at a higher level, and have positive attitudes about

Laura Craven is the Vice President, Marketing at Imperial Dade, a North American distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, experiential marketing events, and media relations.

Laura has been with the company for over 19 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

their work. Investing in training increases employee engagement, productivity, and retention. Training will also help reduce mistakes and accidents, ensure compliance with regulations, and maintain a high standard of professionalism.

Training programs include a combination of in-house training addressing the culture and values of your organization, customer service standards, food and beverage preparation and sales, and cleaning and sanitation procedures. External training offered by suppliers and industry associations include food safety, alcohol service, and allergen management. Training can be delivered in person or online.

Our next suggested focus is on waging your own war on inflation with a new look at expense management. With rising costs comes the need to save money wherever possible.

On average, a restaurant wastes 4-10% of their food inventory. Reducing food waste can cut overall costs by 2-6%. Start with a food waste audit to determine the amount of pre-consumer and post-

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December 2023 • Total Food Service • www.totalfood.com • 17

FIORITO ON INSURANCE

RESTAURANTS CAN EXPECT LABOR PAINS, LIQUOR, WAGE AND HOUR EXPOSURES IN 2024

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he pandemic-era turbulence largely behind it, the nation’s restaurant industry can look forward to shaking off many of the remaining aftereffects in 2024. There are, however, some significant “ifs” to that prediction, given persistent risks that may make the going tough for many.

It’s not just the economy’s ups and downs, and the impact of inflation on costs and profitability. The labor shortage continues to drag operations down. Mounting litigation under dram shop laws demands a response by operators. And effectively managing the intricacies of changing minimum wage requirements is another challenge.

Strict attention to risk mitigation strategies will continue to be the rule in 2024. Here are some risks to be ready for.

ness’ vitality and has driven over half to sharpen their focus on employee recruiting.

The situation also argues for a sharpened focus on the quality employee experience that employers provide – particularly through personalized benefits that speak to the individual’s needs and wants. Older workers might prioritize prescription drug benefits and a robust retirement plan. Younger employees might be less interested in a comprehensive

The high cost of the labor shortages The industry continues to have an overall labor deficit compared to pre-pandemic levels, in October falling 14,000 jobs short of the February, 2020 level. The full-service segment and cafeterias/grill buffets and buffets have the longest way back; quick service, fast casual and bars and taverns have surpassed the pre-pandemic peak.

It’s a concern for hospitality overall. Nearly three-fourths of the Industry executives surveyed in the HUB International 2024 Outlook Executive Survey said it has affected their busi18 • December 2023 • Total Food Service • www.totalfood.com

health plan, but more interested in telehealth and mental health counseling services.

And speaking of which, offering wellness benefits will go a long way, especially those covering mental health given the industry’s high number of mental stress claims. It’s led many employers to improve their employee assistance programs that provide these services; some larger groups have even added a therapist to the staff. And well-being benefits

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

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

do make a difference, reducing recruiting costs and sick days taken and promoting employee satisfaction.

Rising liquor liability and other risks The costs of violating dram shop laws are mushrooming as litigation leads to nuclear verdicts. One Mi-

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December 2023 • Total Food Service • www.totalfood.com • 19

SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

ESPRESSO MARTINIS – THE DRINK THAT KEEPS ON GIVING

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ixty-one years ago, the Broadway show How to Succeed in Business Without Really Trying was a big hit, telling the story of the rapid rise of a lowly window washer to president of a widget company with aspirations to occupy the White House. This story

is so popular it became a movie and reopened on the stage not just once, but twice more, seems to be the right title with which to label a roadmap bars can follow.

As long as they offer an espresso martini.

This drink is everywhere! And

Plant an espresso martini tree, and watch your bottom line grow! (Photo by Guillaume Jubien, courtesy of Grey Goose)

20 • December 2023 • Total Food Service • www.totalfood.com

guests are expecting it, just as they’d expect you to have a beer or margarita for them.

Though for some it seems like a recent phenomenon and an overnight sensation, tied to people eager to get out after the pandemic and stay up late with a lot of energy, the drink has been hanging around bars for a while.

The back story is that it was created

by Dick Bradsell at Fred’s Club in London in the 1980s. So, while not exactly an overnight sensation, the espresso martini has definitely gained in popularity recently, and guests love it. Making it really simple to succeed in business without really trying as it is not much harder than having the necessary ingredients on hand.

Which, you most likely do.

The original was made with vodka, coffee liqueur and espresso. Grey Goose Brand Ambassadeur North America (US & Canada) shares his opinion that, “A Grey Goose Espresso martini is delicious with Grey Goose Original, but our Grey Goose Flavored (l’Orange, Le Citron and La Poire) make delicious variations of it too.” The brand ambassador for this iconic vodka isn’t the only one who knows a thing or two about getting creative with the recipe. Author and cocktail influencer Natalie Migliarini of Beautiful Booze- Stylish Cocktails To Make At Home and Drink Masters created a delicious version featuring Pisco and Lucuma syrup, while bourbon cream centers the offering at The Katherine Brasserie and Bar in North Carolina.

Justin Rankin, Bar Supervisor at The Katherine Brasserie & Bar at the Kimpton Cardinal in Winston-Salem, North Carolina, inherited a bar menu with an espresso martini on it that he

Francine Cohen is an awardwinning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance. She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer.

(Except 2020-21. Darn pandemic.) You can reach her at francinecohen@mindspring.com

then tweaked with some thoughtful improvements. In keeping with the hotel’s community building commitment to introducing the best of local businesses to their guests, Rankin reached out to his neighbors for his recipe. He shares, “I love supporting local. Southern Distilling Company in Statesville makes a bourbon cream that we use. Our espresso martini is off the wall different with its bourbon cream and tequila, not vodka. It is balanced and smooth and delicious.

It’s got richer flavors, and you could start the night with it, or you could finish the night with it and call it a desert cocktail if you wanted. Tequila gives it a zing. The bourbon cream is like adult chocolate milk. At the distillery they serve it neat, but I like to add marshmallow simple syrup to give a little sugar to balance everything out.”

Balancing out the recipe and possibly tweaking it again to change it up and offer something different from a neighboring bars offering is definitely on Rankin’s mind. But ask him if he’d ever imagine taking an espresso martini off the menu now and you’d get a resounding no! He knows his guests

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December 2023 • Total Food Service • www.totalfood.com • 21

NEWS

By Larry Sashin

PODCASTS AND WEBINARS

VBS EXPLORES CUTTING EXPENSES WITHOUT CUTTING QUALITY, SERVICE AND VALUE

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otal Food Service and L. Sashin & Associates’ bimonthly Virtual Breakfast Sessions explored shifting paths to saving money without compromising quality, service and value last month.

The VBS session featured a dynamic panel of Ian Church, CALA, Proprietor of Royal Black Hospitality Services and Executive Director of Discovery Senior Living and Ed Flanagan, CPA, MBA, National Practice Partner of Expense Reduction Analysts to take a close look at how a business can save money without cutting quality, service or value.

“In a past life, I worked for Hewlett Packard,” stated Church. “One of the reasons HP was so successful then was they partnered with the best available people and companies to fill in the blanks and supply their customers the best in products and services available.”

When Church moved to hospitality, he brought this “best team available” mentality with him when he switched lanes and became a GM of a private golf club.

Although the club’s financial health seemed in good order Church was able to see that there was a need to create more usable dollars. “Never take expenses as a given,” stated Church. “There is no set cost of doing business. I looked at the club as a large bathtub that was filled by the members money. The money was syphoned out through the operating expenses but was constantly being refilled. This works well unless there are holes in the tub.”

When asked by Moderator Larry Sashin, “How did you go

“Audits uncover great opportunities to renegotiate standing agreements with current vendors.” — Liz Neumark about filling those holes?” Church answered, “I reverted back to my HP roots (seeking out the best people to fit the job) and called this guy that a friend told me about whose company specializes in seeking out expenditure leaks.” When asked why he didn’t seek out the saving himself, he answered, “My plate is already full, why should I water down my other duties to do a job that not in my normal skillset?”

The resource he was referring was Ed Flanagan of Expense Reduction Analysts. Flanagan went on to describe Church’s dilemma as one they see every day. “Job #1 is to make our prospective clients comfortable with working with us. We work hard at not disturbing daily operations of our client’s business and we remove the ‘How much will this cost’ com-

22 • December 2023 • Total Food Service • www.totalfood.com

plaint by our policy on getting paid out of the savings we discover by carefully auditing the area we target for savings”.

The panel was then joined by Liz Neumark of Great Performances who added “Audits uncover great opportunities to re-negotiate standing agreements with current vendors.” Flanagan went on to confirm: “That’s right, plus when we find discrepancies and call a vendor out on his ‘error’, all those errors tend to disappear.”

“The savings uncovered by ERA’s audits for Ian and his team have been substantial,” Church added, “Even though we split the savings the board and I were able to re-invest the ‘FOUND’ cash infusion into making our member experience more enjoyable. This was a great

example of not only maintaining quality, service and value, but increasing it without dipping into our budgeted pool of cash.”

The panel was joined by the always insightful Charles Dorn of the Dorn Group Ltd who offered his advice. “When you receive a delivery of anything, say lemons, don’t just count the number of cases. Take 1 case of 88 lemons and spill it out on a table and count them. If there are only 80 lemons on the table you have uncovered a real problem, make sure you’re getting what you ordered.”

Sometimes the solutions are easy to see, “In auditing his greenskeeper’s expenses we discovered that he was using expensive, name brand products,” Flanagan noted. “We brought in our chemical expert who plainly stated that a proven effective generic product would do the same thing at an almost 30% reduction in cost.”

The VBS sessions will return for their third season on January 3, 2024. It will be an actionpacked slate featuring the best and the brightest in restaurants and foodservice. If you have any ideas or requests for an upcoming show or would like to be a panelist or sponsor contact us at LSashin@planactgrow.com To register for the sessions just click or cut and paste the link below: h t t p s : / / w w w. e v e n t b r i t e . com/e/total-food-servicel-sashin-associates-virtua l - b re a k f a s t - s e s s i o n s - t i c k ets-429338572227

December 2023 • Total Food Service • www.totalfood.com • 23

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

THE ABCS OF RESTAURANT MANAGEMENT

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anaging a restaurant isn’t just about making sure the lights are on, the guests are served and the money makes it to the bank.

Restaurant management is one part art, two-parts systems and training.

Let’s break down the ABCs of restaurant management.

4 restaurant management systems to have in place Let’s look at some essential systems you should have in place and how they can transform your restaurant.

1. Inventory management: Track stock levels to prevent any waste or theft. Set up par levels for ordering to make sure you don’t run out of product. Taking inventory makes

Having systems in place makes accountability easier. You can track performance, identify areas of improvement and take corrective actions. sure you know what your costs are instantly. It allows you to manage your inventory levels up and down to make sure there’s cash in the bank and not on your shelves, where it is at most risk to be stolen, wasted or spoiled.

2. Employee scheduling: Put software in place for employee scheduling to help ensure you have enough team members on your peak hours.

The software allows you to allow employees to swap schedules, reducing

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the burden on management to have to chase everybody down. Yes, you still get to approve those schedule changes and make sure people don’t go in overtime and that you have the right people on each shift, but it allows them to self-manage. Not only can you make sure you go into the week on budget, scheduling your labor daily, but you have the headaches lifted from you from managing people wanting to swap shifts.

3. Customer service: Put a system in place to handle customer feedback. This could be a rule that no customer should ever leave your restaurant having a bad experience without a manager talking with them or something more full scale like a feedback system like a form on your website presented when a customer pays their check.

Whatever it is, it’s a way for you to gather input from your customers – especially if it’s a complaint – before they hit social media where it can do great damage to your business. Plus if you can turn somebody around

David Scott Peters is an author, restaurant coach and speaker who coaches restaurant operators how to stop being prisoners of their businesses and to find financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses.

Get his three principles to restaurant success at http://www. davidscottpeters.com.

in the restaurant from a bad experience to a good experience, you’ve got a customer for life.

4. Financial tracking systems: Keep an eye on cash flow and expenses. This means accounting software that integrates with your POS system and your food and beverage software. This allows you to tie everything together to make sure you know the money made it to the bank. You need a good financial reporting system so you can review your report card – your profit and loss statement – and react to any changes in cash flow or expenses.

Training is the key to implementing any of these systems effectively.

A well-trained staff is a happy and productive staff, but it’s not enough to provide one-time training sessions. Ongoing training is crucial for long-term success.

Restaurant management systems training Consider these training modules for your team and how they can be integrated in your daily operations.

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December 2023 • Total Food Service • www.totalfood.com • 25

NEWS

CONDIMENTS

DOES YOUR MENU NEED A KICK? LET MIKE’S HOT HONEY HELP YOU TURN UP THE HEAT

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rants (pictured and described below).

ike’s Hot Honey has been heating up the restaurant world in recent years with its unique blend of sweet and spicy flavors. What’s the secret?

The honey is infused with chili peppers, resulting in a delicious balance of heat and sweetness. The versatile product can have a place on nearly any menu from breakfast and brunch, to dinner, desserts and cocktails and more. In fact, the term “hot honey” on menus has grown 122% over the last four years.

Mike’s Hot Honey was literally born in a restaurant kitchen so it’s no wonder it has become a staple on menus throughout the country. The story began in Brooklyn where founder Mike Kurtz was working at Paulie Gee’s pizzeria and experimenting with adding his homemade hot honey recipe, which was inspired by a college trip to Brazil. From the first drizzle on

the Hellboy pizza, it was clear he was onto something special. The result was a deliciously addictive combination that quickly became a hit with customers. Word about the hot honey spread quickly, and before long, Kurtz was bottling and selling it.

Fast forward 10-plus years, and Mike’s Hot Honey is now in thousands of retailer’s shelves and in foodservice kitchens. The now infamous Paulie Gee’s Hellboy, where it all got started, has long been on the permanent menu, and businesses including First Watch, Anthony’s Coal Fired Pizza and Madison Square Garden feature it in everything from margaritas to fried chicken, wings, breakfast sandwiches and ice cream sundaes.

For First Watch, Mike’s Hot Honey recently collaborated on the Million Dollar Harvest Hash, a seasonal offering that featured spicy honey in a dish served with the chain’s Million Dollar

Bacon, potatoes, and house-roasted sweet potatoes, Crimini mushrooms, kale and Monterey Jack, eggs, herbed Goat cheese, lemon-dressed arugula, and drizzled with Mike’s Hot Honey.

This was the second custom recipe made by the restaurant’s Chef Shane Schaibly and Mike Kurtz. The duo first collaborated on the restaurant’s successful Million Dollar Breakfast Sandwich (pictured below).

“We pride ourselves on the close way we work with our partners to create unique and impactful menu items and supporting promotions,” Kurtz said. “Developing recipes with restaurants is such a thrill, and I always get excited for people to try our product in a new way and get their gears turning so they ask, what else can I put this honey on?” he added.

In addition to First Watch, Mike’s Hot Honey has been featured in popular menu items at a variety of restau-

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First Watch: Million Dollar Breakfast Sandwich: Bacon, sausage patty, egg, smoked Gouda, arugula and Mike’s Hot Honey drizzled on a griddled English muffin

Melt Shop: Mike’s Hot Honey Chicken Bun Fried chicken, sliced cheddar, jalapeño pimento cheese, Mike’s Hot Honey drizzle on a potato bun

& Pizza: American Honey Spicy tomato, fresh mozzarella, pepperoni, arugula, goat cheese, hot honey, red pepper flakes

Starbird Chicken: Mike’s Hot Honey Chicken Tacos Crispy Chicken, Mike’s Hot Honey, chipotle slaw, pique sauce, sweet pepper relish, bacon and green onions

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Mike’s Hot Honey is not just limited to food of course. Increasingly, restaurants are adding it to cocktails and beverages. For example, New York based Sweet Chick introduced the “Apple Frozen Swirl” made with Cognac, apple brandy, pomegranate, ginger, Mike’s Hot Honey. Bartenders have also discovered that Mike’s Hot Honey gives a “swicy” touch to Margaritas. There seems to be no limit to ways you can bring the sweet heat to your menu for breakfast, lunch & dinner to desserts & drinks. Here are some suggestions to get the wheels turning: Try it On: • Pizza: pepperoni, soppressata, post-oven ricotta, burrata

December 2023 • Total Food Service • www.totalfood.com • 27

EYE

FOODSERVICE EVENT COVERAGE

WORLD’S FOODSERVICE MARKETPLACE DESCENDS ON ITALY FOR HOSTMILANO ‘23

The RAK Porcelain booth was a hub of activity.

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rade shows are alive and well in Europe. This Fall’s Host Milano ‘23 was a hub of activity. It brought a return to old school shows with an expected exchange of business cards, rather than a scan of a badge being the currency for a booth visit. At “Host” it’s not just about the business side of things. European trade shows also know how to indulge their attendees. Imagine yourself strolling through the bustling aisles, champagne flute in hand, or sipping an espresso while engaging in stimulating conversations. The hospitality at ‘Host” is second to none,

Waring’s Marco Bottero

Top chefs of the Nazionale Italiana Cuochi were on hand.

as organizers understand the importance of creating a relaxed and enjoyable atmosphere for networking and collaboration.

Innovation was at the forefront of the HostMilano ‘23 show, the world’s leading trade fair for the hospitality industry. Held in the vibrant city of Milan, this year’s event showcased some groundbreaking trends that are set to revolutionize the culinary world.

From educational and cooking demos to sustainable practices, the show offered a glimpse into the future of the industry.

Over 180K professionals, more than

The show featured and entire building dedicated to pizza prep

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1515 Design and Doregrill brought their latest cooking solutions to Host.

42% of them international from 166 countries; in addition to Europe, they came mostly from North and South America, the Gulf countries and Asia.

The show knows how to stack the deck in favor of its exhibitor base with subsidized travel from around the world for some 700 high profile corporate decision-makers. The show was a big “social” success with over 1.4M impressions for #HostMilano on Instagram.

HostMilano brings a very similar feel to Chicago’s annual NRA show that displays the vastness of the hospitality industry through its diverse range

(L to R) Eva Marie Fox and Lorida Dehara of T&S Brass

of halls dedicated to specific equipment and services. From the bustling coffee equipment hall, where the latest espresso machines and brewing technologies are showcased, to the vibrant pizza equipment hall, where professionals can explore the finest ovens and dough mixers. In many cases these individual halls each with separate entrances are “shows within a show.” HostMilano ‘23’s ice cream equipment hall is a haven for gelato operators and featured state-of-theart machinery and ingredients for

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There was a dazzling array of slicers and mixers on display

December 2023 • Total Food Service • www.totalfood.com • 29

HOSTMILANO 2023

from page 28

The future of robotics was front and center in Milan

crafting the perfect frozen treat. Each of these halls is a trade show in its own right, catering to the unique needs and interests of professionals within their respective sectors. HostMilano ‘23 truly exemplifies the comprehensive nature of the hospitality industry, providing a platform for innovation and networking.

One of the highlights of the event was the range of educational and cooking demos that took place throughout the show. Renowned chefs and industry experts shared their knowledge and demonstrated the latest techniques and trends in cooking.

From molecular gastronomy to plantbased cuisine, these demos provided valuable insights into the evolving culinary landscape.

Milan, with its rich culture and history, proved to be the perfect backdrop for a trade show of this magnitude. The city offers a unique blend of tradition and modernity, making it an ideal platform for showcasing innovative products and ideas. Its worldclass infrastructure and convenient transportation links also make it easily

Partstown’s Caitlin Hoover (L) and Chris Miller (R) welcomed numerous guests throughout the show

accessible for exhibitors and attendees from all over the globe.

Italian companies have long been synonymous with quality and craftsmanship, and this is particularly evident in the kitchen equipment industry. From combo ovens to pizza and gelato. Their craftsmanship was on display throughout the show. Despite the fierce competition in the market, Italian companies have managed to achieve significant market share. Their success can be attributed to a combination of factors, including their commitment to innovation, attention to detail, and a deep understanding of the industry’s needs.

On the other hand, the show realty illustrates the growth and depth of the world marketplace of commercial kitchen equipment Turkish companies have emerged as major players in the manufacturing of high-quality commercial kitchen equipment.

Known for their precision engineering and superior craftsmanship, Turkish manufacturers have been able to compete on a global scale. Their ability to offer cost-effective solutions without compromising on quality has made them a pre-

Hobart ITW’s Jason Schaffer

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Island cooking suites from Italian, Turkish and Greek manufacturers in a dazzling array debuted at the ’23 show.

ferred choice for many businesses.

There were impressive offerings from Greek and Chinese manufacturing companies.

Among the more interesting discussions with exhibitors at “Host” are the challenges faced by a European commercial kitchen equipment when coming to the U.S. Obtaining NSF (National Sanitation Foundation) and UL (Underwriters Laboratories) certifications are essential for selling kitchen equipment in the U.S. market as they ensure compliance with rigorous safety and sanitation standards. The process of obtaining these certifications can be complex and time-consuming, requiring thorough testing and documentation. These obstacles remain a crucial step for a European manufacturer to establish credibility and successfully penetrate the competitive U.S. market.

Technology has had a profound impact on the way kitchen equipment is designed and operated. The integration of smart technology and automation has revolutionized the industry, making equipment more efficient, user-friendly, and sustainable. From intelligent ovens that can be controlled remotely to energy-saving appliances, technology has paved the way for a

The show featured a comprehensive look at ’24 tabletop trends

new era of kitchen equipment.

HostMilano ‘23 also addressed the growing concern of labor shortages in the foodservice industry. With the help of advanced automation and robotics, restaurant and foodservice operators can now run their operations with fewer kitchen staff. From automated cooking systems to selfcleaning appliances, these innovative solutions not only increase efficiency but also reduce labor costs, allowing businesses to thrive in a competitive market. We continue to wonder as we look forward to “Host” ‘25, will robotics someday inhabit its own building at the legendary show?

Sustainability was a key focus at HostMilano ‘23, with a particular emphasis on the gas versus electric debate. As the industry strives for greener practices, there has been a growing shift towards electric equipment. The show featured a wide range of energyefficient appliances and showcased the benefits of transitioning to electric power. While the debate continues, HostMilano ‘23 provided a platform for industry professionals to discuss and explore sustainable solutions.

In conclusion, HostMilano ‘23 show was a testament to the innovative spirit of the hospitality industry. From cutting-edge technology to sustainable practices, the event showcased the future of the culinary world. With Milan as its backdrop, the city’s charm and vibrant atmosphere further enhanced the overall experience. As the world’s manufacturers continue to innovate, what can the industry expect to see next to drive growth of so many exciting dining concepts across the globe?

December 2023 • Total Food Service • www.totalfood.com • 31

NEWS

MARKETING STRATEGIES

Article By Rachel Green, Director of Brand Strategy & Communications at Carbonate

YOUR 2024 MARKETING CHECKLIST: 9 STRATEGIES TO BOOST YOUR BRAND IN THE NEW YEAR

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s the New Year approaches, it’s the ideal time to take stock of your business’s marketing strategies, and assess where opportunities lie. From ensuring you’re fully leveraging all digital channels, to exploring brand collaborations, and investing in visual assets, we outline nine recommendations to help boost your brand’s visibility and appeal—ensuring you stand out in an increasingly competitive landscape.

1. Be A Guest in Your Own Brand When you are immersed in your business every day, it’s easy to overlook small details that can greatly impact how your guests experience your brand. Step back and “discover” your brand from the perspective of a brand new guest. Take a fresh look at assets such as your website, social media profiles, menus and newsletters. A key thing to note is whether your brand identity is uniform across all channels. This includes using the same logos, colors, tone, and messaging so that customers have a consistent experience whether they see an ad on Facebook, receive an email, or visit your restaurant. A unified and seamless experience for guests across the physical and digital worlds is essential. People interact with your brand at various touch points along the customer journey, and ensuring that each interaction—from discovery, to dining, and post-dining experience—tells a cohesive story, will serve to effectively engage your target audience, enhance brand recognition, and strengthen customer loyalty.

2. Conduct A Website Check-Up Your website is one of the most important marketing tools for your business. With so many options available to guests these days, any friction in navigating your site, finding the desired information, or getting a clear visual sense of what you offer, could be the difference between you securing or losing a booking.

When assessing your current website, take a step back and think like a guest—what if I knew nothing about what you are offering?

What information is most important?

Does the imagery entice me to visit?

Seemingly simple steps like ensuring your menu, location, contact information, and online reservation system (if applicable) are easy to find is crucial. Keep your menus up- todate, and remove any old information. Pull up your site on your phone and ensure it’s as easy to navigate on a mobile device as a desktop. Make sure the photography accurately reflects your current offerings. Is your site ADA compliant, in line with the most current WCAG guidelines? The first quarter of the year is the perfect time to go through this checklist and make any necessary updates.

3. Have a Photography Strategy High quality photos that showcase your offerings in a visually appealing way are one of the most important

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marketing investments you can make.

This doesn’t have to mean thousands of dollars—working with a qualified agency to provide content planning and art direction can help stretch a budget and ensure that images are captured in ways that allow for use in multiple channels or campaigns. With skilled art direction, it’s also possible to find high quality photographers or content creators willing to work with smaller budgets, and photographers will often build in discounts if you agree to use them for multiple shoots. We often recommend smaller, well-planned quarterly shoots over larger, less frequent sessions. One key advantage to this is as you build a relationship with a photographer, they will get to know you and your brand’s style, which makes shoots more efficient, and creates consistency in your imagery.

4. Take Full Advantage of All Digital Channels Business listing sites like Google

Business Page, review sites like Yelp, and reservation platforms like OpenTable/Resy/Tock, etc. are continuously adding tools that allow you to better market your business, and optimize it for search. In addition to ensuring you have fully completed profiles with up-to-date information, many of these platforms allow you to add details about upcoming specials and events— Google has even begun populating a calendar of events listed on Business Pages directly into search results. It’s also important to ensure you’re tagging your business with as many applicable keywords and available services as possible, which will also help ensure you’re appearing in guest searches.

5. Provide Outstanding [Digital] Customer Service Social media channels have become one of the primary ways many guests interact with your brand. Your Facebook and Instagram pages are no longer purely informational—they are two-way communication channels where many leave comments, ask questions, and expect to receive replies. Ensuring someone on your team is responding to all messages received on digital platforms in a timely manner is crucial to establishing brand trust and loyalty, and retaining business. Equally as important is that

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December 2023 • Total Food Service • www.totalfood.com • 33

NEWS

By Parker Shatkin

SPECIAL EVENTS

NEW ENGLAND RESTAURANT AND BAR SHOW REBRANDS WITH EYE ON EXPANDING ATTENDEE PROFITS

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t’s no secret that in the restaurant industry, innovation is crucial to staying relevant, and this is no different for trade shows. The New England Restaurant and Bar Show’s rebrand is evidence of this, with their new focus on educating restaurateurs, building community within the food service industry, and providing business solutions that emphasize new technologies. The revamped show also turns an eye to the underrepresented restaurant bar, offering solutions for those looking to flesh out their bar or drink menu.

“So much goes into beverage, and there are so many different, cool things you can do with beverage throughout the industry; it just seems like the natural evolution of the show,” said Steve Clark, president of the New England Restaurant and Bar Show.

Placing more of an emphasis on a bar or beverage menu can not only increase profit, but can offer restaurants the opportunity to develop signature drinks and other methods of standing out among competitors. “It never hurts to make some changes,” Clark said regarding both the show and established restaurants. Giving some attention to the bar or beverage menu can add a lot to a restaurant’s offerings.

Part of the rebrand includes the addition of daily beverage demos, which provide a way for professionals to showcase their skills and share new ideas. They’re also focusing on providing resources for building out the bar, including bringing mixologists and people who market beverages, both alcohol and non-alcohol, to the show

floor. “There are always new ideas that come out, especially when you get all of these professionals together,” Clark said.

The new Restaurant and Bar Show offers resources for novices and seasoned restaurateurs alike. One of the main aims of the show is to help people of all levels of experience find solutions for their restaurants. “The show is a good opportunity for new restauranteurs to come and learn from others in the business,” Clark continued.

In addition, the show offers education sessions on everything from profitability to using AI to enhance your employment base and minimize labor costs to successfully managing the lifecycle of a restaurant.

One of the important aspects of these sessions is the focus on incorporating new technologies into daily operations. Tech plays a huge role in optimizing restaurant operations, and

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can be used in areas that many people might not think about, such as menu optimization and streamlining inventory tracking. Of course, this also applies to marketing and finding and targeting ideal customers.

Tech isn’t the only forward-thinking aspect of the show— “We show a lot of new products,” Clark said. “There’s a lot of very cool, very trendy food development going on.” This includes plant-based menu solutions that emphasize healthier dining. “There’s definitely a market for plant-based dining, and it’s proven that there are consumers who will seek out plantbased food, so there will be plantbased options at the show,” Clark said.

New England’s university student populations seem to initiate creativity” Trade shows offer what Zoom meetings and emails can’t: an ability not only to taste and sample products,

but to meet suppliers, distributors, and other restaurant professionals face to face. “We’re so virtual these days,” Clark said. “How often do we actually get the opportunity to have customers and vendors in one place to shake a hand or give a hug? Bringing everyone together, physically, under one roof, really emphasizes who we are as an industry. The restaurant industry doesn’t work remotely.” The show offers the perfect opportunity to get face-to-face with a client base. Attending a show like the New England Restaurant and Bar Show is an opportunity to learn, improve your own business, and form relationships with others in the industry.

To learn more or exhibit at the New England Bar and Restaurant Show, visit newenglandrestaurantbarshow. com

December 2023 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

DAN SMITH President, Legends Hospitality

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ew understand what it takes to succeed in providing a unique food, beverage and merchandise experience for the nation’s sports and entertainment patron.

One that does: Dan Smith, President of Legends Hospitality, has more than 40 years of experience, directing all aspects of multi-regional food service and merchandise operations. Since joining Legends at the company’s inception, Dan has been instrumental in spearheading partnerships with some of Legends’ most notable clients, including Yankee Stadium, AT&T Stadium, Golden 1 Center, Los Angeles Memorial Coliseum, Nissan Stadium and the Raymond James Stadium and over 40 Live Nation amphitheaters.

Before starting at Legends, Dan was President of Ledgestone Associates, where he served as a consultant for selfoperating clients looking to elevate the customer game day experience. Prior to Ledgestone, he was Senior Vice President of Centerplate, where he maintained profit and loss responsibilities for more than 52 facilities in five separate East Coast.

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Dan Smith (Photo courtesy of Legends)

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Q&A

DAN SMITH, from page 36

News broke last year that a new football stadium had been approved for the NFL’s Bills in Buffalo, NY. When the announcement came that Legends had won the concessions contract over a local incumbent, we just knew that it was a vision that needed to be shared. With that, we sought out Dan Smith, Legends’ president of hospitality, to share his thoughts on where the guest experience is headed for the nation’s fandom.

For those who don’t know about Legends, it’s really an incredible story.

Can you give a little of the history, how this all came together?

The best way to think of Legends, is as a global premium experiences company that works with some of the most iconic and innovative sports brands in the world. Our goal is to deliver outstanding live and digital experiences for fans around the world that drive revenue and brand value for our partners. Think of us as White Label, data driven, holistic service solution tailored for our client’s business goals. Think of us operating wherever there’s a mass confluence of people, that’s the best way to describe us.

What’s really interesting about that is you use the term White Label. So is the idea that when you go to the Dallas Cowboys Stadium, it’s a Dallas Cowboys experience, not a Legends experience.

Exactly. You will never see Legends broadcast in the public eye, we are there to present the brand of the teams that we serve.

I remember seeing you at Yankee Stadium years and years ago. Talk a little bit about your background.

Yep, years and years ago is correct. And the more I tell this story, the older I feel, but I started in 1977.

Some 46 years ago selling peanuts in Yankee Stadium. I enjoyed my whole career, working with that venue and

others mostly on the food and beverage, and merchandise side of the business. I like to refer to myself as a recovering accountant, because I started in the field of accounting, but then I switched over into operations after having done most of the jobs myself. I truly pinch myself every day of how lucky I’ve been, in my career to touch so many people and to deliver what we’ve been able to deliver.

How has this business changed in terms of what the customer experience looked like when you began working for George Steinbrenner 40 years ago?

I’m going to broaden that a little bit more, because over a cocktail, we could trade the George stories.

But really working for both George Steinbrenner and Jerry Jones at the same time was like a dream come true to me. Just watching the way those two gentlemen commanded the room and what they would demand. And their managerial styles were very much alike, because they always demanded excellence. And when they knew you could be providing that and doing even more than what you were doing, they always push you in that direction, to get you to think outside of the box, and to deliver at the very highest levels.

You’ve built multiple generations of stadiums. In other words, these guys may have had a vision 40 or 50 years ago, but didn’t have the facility for you to execute the vision.

Think about the state of affairs in 1977. When they reopened the remodeled Yankee Stadium in ‘76, no one knew what a luxury box even was. There was always this resistance as why would people spend all that money to sit in a room with a few of their friends, as opposed to wanting to be in a stadium environment. So Steinbrenner was really the forefather

continued on page 40

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Q&A

DAN SMITH, from page 38

of that business. I was always hamstrung because between 1977 when the stadium closed, they kept adding on and adding on more premium experiences with limited kitchen and prep capabilities. In contrast, Jerry Jones on the Cowboys side always had the ability to provide premium level services but not to the level that was demanded in that marketplace.

So, both of them had the aspirations to delivering more on and more focus

on the suite end of the business while still elevating the base level of service on the concession level.

Does a 10-game football home season versus an 81 game baseball season impact how you plan and what you try to execute?

Absolutely, totally different businesses. I’ll start with the 10 home game season with the NFL, where you have to get it right every game.

I mean, there’s no misses. Because if you don’t have your plan properly executed on the first game, you already lost 10% of your season. So, the immediacy of that business is much more acute than in an 81-game baseball season where you can continually refine. The challenge with baseball is your fan base comes to more than one or two games, so variety becomes crucial.

How did you grow Legends into a world-renowned brand so quickly?

First and foremost, we started as a food and beverage and merchandise offering company. We looked at the success of that model, and the thing that we were able to deliver right out of the chute was an elevated customer service experience. Then you start to look at which areas of our client’s

continued on page 42

A sampling of the Legends cuisine from stadium restaurants includes (clockwise from top L): Lobel’s @ Yankee Stadium; Monster Taco @ Toyota Stadium; AT&T Stadium; and SoFi Stadium (Photo: Jakob Layman)

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Q&A

DAN SMITH, from page 40

business can we help them improve?

Then we started looking at the sales aspect of it with a focus on project development.

That evolved into all of the different verticals that we now operate in.

Ultimately what we are able to provide is a really holistic approach to venue services that hadn’t been done before which was truly groundbreaking.

How did your work with Jerry Jones and the Cowboys drive your growth?

It began by us taking a very different role in Dallas. We were entrusted to take the lead and sell the suites and the naming rights and sponsorships. We were wildly successful with the Cowboys project. We had assembled a team with this unique expertise that we could then send into other markets. That turned into the football 49ers calling on us to leverage that team for their new facility in California. With that mission accomplished, the industry called on us to help them accomplish their goals.

When you talk about building your own teams within each one of these arenas, do begin with a culinary team?

It’s all about meshing skill sets and culture. When you take over a venue, you start building with existing people in those venues that have a special skill set. Then you determine who is the best cultural fit. You then ask yourself; can they leverage their expertise and institutional knowledge to deliver at the level that you need to provide that customer experience. Then if we give them the tools to succeed, will this work?

Perfect example is with our culinary team. Gretchen Beaumarchais, who is in charge of our culinary program nationwide started as an executive chef in one of our facilities. We quickly saw her ability to stay on top of trends, her ability to employ best practices inside of a facility, then we started to give her more responsibility now she’s in charge of our entire program nationwide.

I’ve always noticed that you’ve done

whatever you could to bring the local restaurant, food service community and operator community to be part of your concepts.

Oh my god! That’s probably one of the most important pieces of our strategy, is how do we tell the local food story. You have to do a lot of work upfront, studying the locale, understanding what’s trending, understanding who the players are in the market. We stay connected with our fan base by staying connected with the team through the food service offering. We termed the phrase “locavore.” It also ties into our sustainability goals. With that, we like to source all of the ingredients that we use, from the local marketplace to the extent we can.

When I think of Legends and local, I think of Lobel’s in Yankee Stadium.

I’ll give you the story behind Lobel’s, I mean, they are a sixth generation New York City butcher shop, and you can’t get more iconic than them.

Our original goal was for them to provide premium product. It has evolved into far more than that. We recreated a dry aging stage for them so that you could see people trimming all the filets, and butchering all the cuts. Then all of a sudden, fans started lining up in front of that window just watching the show.

That turned into a portable location that people migrated to, then that morphed into putting a whole full-service kitchen. We found that because people want to trade up for quality. It’s a New York tradition and a partnership worked beautifully for Lobel’s, because now they’re a nationwide provider of their products to people who wouldn’t otherwise know them. We try to take as those nascent brands, and then give them a base of operation and expose them to the fan base.

When you started in the concession business, it was very much a build it and they will come type of thing.

Where did the move to premium offerings come from?

continued on page 44

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Q&A

DAN SMITH, from page 42

If you look at the old Yankee Stadium, there were four kitchens in the entire facility. Your ability to produce anything in mass quantity with any type of quality was somewhat limited. The old model used to be if you fry it, they will buy it. Just throw whatever you can into the deep fryer, get it produced in mass, and whatever then with the limited cooking capacity you had you would create a limited menu. Now, when you’re able to design these new kitchens with production in mind, you’re able to expand your offerings and add a lot more versatility to the menu. The new facilities all have 20-to-30-year life cycles to them. With that kind of commitment to a facility, you need to be thinking about how that those menu cycles are going to change.

Projecting production versatility years out is a challenge.

As you look at the business and you come out of a baseball season, are we still a hot dog and beer at the ballpark eating culture?

Without a doubt! Our attitude is if that hot dog is a staple, we need to get it right. Your reputation with your fan base is still tied to your ability get staples right. It’s all about the staples and those key core items that you

keep adding.

Sushi? What are some of the highlights of that next generation of core menu items?

We are in the sushi business at SoFi in LA. But the most talked about item there is our hot dog known as the Ugly Ripper Dog. It’s a deep fried hot dog that once people try it, they absolutely are hooked. It was all about in the first couple of games, having them try it. Then we started offering a different style of pizza. Keep in mind that the pizza you sell in California has to be very different than the pizza you sell in New York Can someone coming out of culinary school, or healthcare build a career at Legends?

Absolutely, and that’s one of the things I’m most proud of. Many people that come to Legends, see solid career growth trajectory. They might come in at a very basic and elementary level. We give them the tools to run and succeed, and the support that they need to get to the next level.

We promote from within and much of our upward trajectory comes from learning your craft at one of our ven-

continued on page 46

Legends Hospitality took over operation of Central Park Boathouse in NYC this summer. Lunch selections include everything from a griddled dog with braised onions and mustard, to a crispy Atlantic cod sandwich, a lobster roll and grilled vegetable toasted sandwich. (Photo by Liz Clayman)

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Q&A

DAN SMITH, from page 44

ues and then being promoted in another of our venues around the country. We have found that to the extent somebody’s relocatable, that tends to broaden their opportunities. From a cultural standpoint, we notice that the better a teacher you become the longer and further you grow with us.

Do you look at the concession and suite businesses in two different buckets or the same bucket?

Let me answer it, both ways. Same bucket as in you definitely have to have the highest level of quality on both programs. The suite offerings also need to evolve. The days of just dropping off food in the beginning of the game. It sits there in a chafing dish for three hours and the guest got a bill at the end the event. Those days are gone.

You’ve created a culinary art form with beautiful carts including desserts and ice cream.

Immersive is the best way to de-

scribe it. We think of it as providing comfort food in an upscale format that you are preparing in somebody’s kitchen at home. You need to remember that whomever rents that suite is entertaining 16 of their guests, just like they would do in their home. For those three hours, that suite becomes their home, and everything we offer is a reflection on them. Once they have the confidence in you that you can deliver that level, we go off script sometimes and we create customized menu for suite holders. Those types of relationship have defined our service and growth.

How has the design of commissaries and kitchens evolved in stadiums?

At its core the design needs to begin with having enough production capabilities. You need to have enough cold storage to get the food safely into the venue and then pass through to your kitchens. On game day, you need distribution capabilities to get all that food transported to

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where it needs to go. The constraints you are challenged with are that often you have to do it under a lot of space constraints. Every plan is different at every project, you often have to make sacrifices on something so that you can get the reward on the other side.

But I would say that paramount in any kitchen design is having the flow to be able to consistently execute our production.

What’s the approach on food and beverage purchasing?

What we’ve done is create a purchasing function within Legends that goes out and negotiates directly with manufacturers.

The goal of our program is to get our prices locked in. Most importantly, Chef Gretchen is very intimately involved in the quality aspect of that.

We’re not overly prescriptive and with that we give our managers a little bit of leeway to create, so it’s not the same spec in every venue.

We are also balancing that many of our local teams are trying to monetize relationships with sponsorships, so we work within those confines.

So once all of that is constructed then we go to the broad line distributor model to house whatever it is we’ve created. We have three broad line distributors in the east. We use Ace Endico given their close proximity to all of our New York venues and our very close relationship with their ownership over the years. It’s the kind of relationship that even with our size and their size, I can still call and ask for 100 cases of whatever on short notice. In the southwest, we work with Ben E. Keith to handle that large footprint. Everywhere else, its US Foods. Those three distributor relationships enable us to source very consistent product all across the country and even with COVID, we never had to worry about supply chain.

continued on page 48

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Q&A

DAN SMITH, from page 46 I don’t anymore!

What about a green and sustainable agenda, with bottles, cans, straws and paper?

I will tell you that, at the top of that hierarchy is again, local sourcing, to make sure you’re not going out more than 150 miles for anything. I’ll always say, as long as I live, that we’re never doing enough, you always have to adopt that mentality. We have a humanely raised protein utilization program, a cage free egg policies, and carefully source our seafood.

Most importantly, when it’s all done, our waste reduction planning, focuses on taking organic waste and turning it into grey water that can be discharged right into the sewer systems. We work very closely with the Green Sports Alliance on best practices. Obviously with that comes grease and oil reclamation programs.

A key making it succeed has been making sure that every one of our operators buy into it. We approach that by forming these committees at each venue. This is one committee that we don’t have to ask for volunteers because everyone that works for us, wants to make sure that they are part of our mission.

You raised some eyebrows when you were awarded the contract at the new Buffalo Bills stadium.

We did our homework early on by talking and listening to the Buffalo community about what they wanted from a new venue. As we talked to the true fan base, we could see they wanted something very different. Even something as basic as pizza in Buffalo is different. They prefer a style called “cup & char.”

To accomplish that, we needed to design special prep and ovens. We found out that Buffalo fans like their hotdogs chargrilled. In Buffalo, did you know there is no such thing as Buffalo wings. They are just wings.

Again, you have to do the core items right. You can add all of the specialty items on top of that, but they have to trust you on those key core items. I spent a lot of time up there just eating my way through the town and I used to have a 36-inch waistline.

What are your thoughts on technology eliminating cash from a concession transaction?

I am hard pressed to tell you any venue where we still take cash. We’re almost completely cashless and we found it to be very productive. It gets people to transact very quickly.

People are not as hesitant to spend on items, they will stretch a little bit more on the credit card, and it just facilitates the whole transaction.

With the design of new facilities that front counter is going to disappear in most stadiums.

The old days featured a Micros terminal in every concession stand.

What does POS look like in a cashless environment?

Those legacy systems still have their value with a provide a wealth of information on the back end. But what they don’t provide as much as the mobile devices do is connectivity to the fan base.

Again, as the technology evolves, I would envision in a few years our team will carry their cash register in their pocket like a cell phone.

That will enable us to interface with our guests through all types of messaging, through their mobile devices. We already have venues where guests are paying with their cell phones. One of the benefits has been the additional data from those transactions that we are able to use to maximize that guest experience.

Look into the crystal ball: do you see a day when a drone delivers your hot dog and drink and how about the role of AI? Drones could be a little bit difficult given the density of the seating bowl.

But maybe some robotic delivery on the suite level. But the wealth of information we’re already getting from AI is enabling us to shape menu offerings in a way that we’re able to capitalize on what’s trending a lot faster. You’re going to see us incorporating a lot more AI technologies in our back of house operations.

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Dan Smith (Photo courtesy of Legends)

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MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

WHAT WE’RE LISTENING TO: • Tails • Bones, cartilage, and fins A series of step-by-step photo sequences address various ways of breaking down and portioning fish, from simple fileting to preparing double saddles and crown roasts, Niland addresses the creation of innovative dishes such as a mortadella prepared from fish trim, smoked milt, cured fish fat, and even a fish-eye ice cream.

This is a singular example of resourcefulness and ingenuity that offers both inspiration and practical instruction. It assumes competency with knife skills commonly expected of restaurant cooks, as well as a commitment to making the most of ingredients.

Lessons in Chemistry If you loved reading the novel, you will enjoy watching Brie Larson and Lewis Pullman in the series “Lessons in Chemistry” streaming on Apple TV+. Set in the 1950s, Elizabeth Zott’s dream of being a scientist is challenged by a society that says women belong in the domestic sphere. She accepts a job on a TV cooking show and sets out to teach a nation of overlooked housewives way more than recipes.

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

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Fish Butchery: Mastering The Catch, Cut And Craft

by Josh Niland As the author of The Whole Fish and Take One Fish, Josh Niland dives deeper than ever before into the possibilities of using fish with the same thoroughness and resourcefulness that is often applied to pork.

At his Sydney, Australia fish shop and restaurants, Niland and his team have developed techniques for using entire fish, “from butchery cuts to dry-ageing, charcuterie and a list of value-added products that can be made” from: • Offal • Heads and collars • Organs

From The Hill By The Sea

by Seadon Shouse This self-published cookbook from the chef of a Hoboken, New Jersey restaurant is a near-ideal embodiment of the sort of insightful, personal statement that many chefs dream of publishing.

Handsomely designed and printed, bound in full cloth, it has aspects of memoir and an engaging, quiet confidence.

Seadon Shouse’s childhood in Nova Scotia underlies the book and much of what he serves at Halifax, the restaurant he runs with a focus on the northeastern coast of North America. Seafood is abundant, but not the sole focus of the book; there’s nothing outlandish about the required techniques or equipment.

As grounded as Shouse is by geography, he is also imaginative: • A dish of wild mussels served with foraged beach peas and a spike of nduja

continued on page 114

December 2023 • Total Food Service • www.totalfood.com • 51

NEWS

2

NEW HIRES

24/7 RESTAURANT EQUIPMENT ADDS INDUSTRY VETERAN JEANETTE CATENA TO TEAM

4/7 Restaurant Equipment, a unique Food Equipment Dealer and Distributor, is thrilled to announce the appointment of Jeanette Catena as the new Business Development Manager. In this role, she will be instrumental in driving 24/7’s growth strategy and fostering key partnerships within the commercial kitchen equipment industry.

Jeanette brings a wealth of experience and expertise to 24/7 Restaurant Equipment. With her proven track record in the food service, pizzeria and food import industries, she is poised to play a crucial role in enhancing the NJ and NYC market presence and expanding 24/7’s client portfolio.

• Strategic Vision: With a keen understanding of market trends and client needs, Jeanette is well-positioned to contribute to 24/7 Restaurant Equipment’’s strategic goals.

• Team Collaboration: Known for her collaborative and leadership skills, Mrs. Catena is expected to work closely with Director of Operations, Christian Hernandez to foster a culture of innovation and success.

Key Highlights of Jeanette Catena’s Appointment:

“I am excited to be working with Christian at 24/7 Restaurant Equipment to build sales with great brands such as Pizza Group USA, Broaster and more! His passion for technology affords us the most innovative pieces of equipment at our new Culinary Center and Equipment Showroom. I look forward to setting up demos and an educational series of events to compliment the equipment sales. Our relationship with our customer doesn’t end with the sale...I love that commitment!” - Jeanette Catena, Business Development Manager

I’m really excited to welcome Jeanette to the team! We’re set to reach new heights together as we embark on this journey of growth.”

— Christian Hernandez

Learn more about Jeanette in her introduction video! Link: https://youtu.be/-ntV5vRv-iU 24/7 Restaurant Equipment is a Food Equipment Dealer and Distributor unlike any other in the NYC and NJ market. They make sure to take care of everything for you, a one call-solution.

From sale to installation, 24/7 has the solutions to keep your food service operation profitable and running. Visit the Toms River, NJ equipment showroom to test your recipes or discover something new.

• Extensive Industry Experience: Jeanette comes with 40 years of foodservice experience, having successfully owned and operated Luna Pizza in Three Bridges, NJ. • Proven Track Record: She has a history of delivering results having built a successful Italian imports company, showcasing her ability to drive business growth and client satisfaction. Not only is she a proven business leader, she is also an AVPN Certified Pizzaiola.

Jeanette Catena

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“I’m really excited to welcome Jeanette to the team! We’re set to reach new heights together as we embark on this journey of

growth.”- Christian Hernandez, Director of Operations The entire 24/7 Restaurant Equipment team is enthusiastic about the new possibilities that Jeanette Catena will bring to the table. She will undoubtedly play a pivotal role in 24/7’s continued success.

The mission at 24/7 Restaurant Equipment is derived from a service first mentality, ensuring each customer has been set with the proper expectations. In the short time being open for business, they have become the exclusive distributor of Pizza Group USA Equipment in the NJ/NYC Tristate area, positioning them to work closely with pizzerias and pizzaiolos.

The 24/7 Restaurant Equipment culinary center allows the company to invite customers in to test their own product, hold events, training and more.

To speak with Jeanette and learn how 24/7 can help your foodservice business, contact her at jeanette@247restaurantequipment. com or call 732.508.0943

December 2023 • Total Food Service • www.totalfood.com • 53

PLANT BASED NEWS + TRENDS

WITH CHERRY DUMAUAL

HOLIDAY GIFT GUIDE:

THREE FLAVOR-RICH PLANT-BASED BOOKS CHEFS WILL CHERISH SEASON AFTER SEASON

A

re you searching for the perfect gift ideas for chefs and culinary aficionados that will add flavor and creativity to their kitchens? Look no further! Here are my top three plantbased book picks for holiday giftgiving: “The Vegetarian Flavor Bible” a landmark book by Karen Page; the inspirational “California Vegan” by Sharon Palmer, R.D., and the festive “Meat Lover’s Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)” by Kim O’Donnel.

These books make for timely presents, as chefs can use them to plan their plant-based menus for the upcoming year. According to the Whole Foods Food Trends survey for 2024, “plant is back in plant-based,” and the Food Institute has revealed that cleaner labels with fewer ingredients are more positively perceived by shoppers. However, regardless of consumer willingness to try plantbased alternatives, taste still matters most.

My three picks focus on flavor-rich tips and recipes, and I’ll describe each book while also sharing insights and recipes from the authors on how chefs (or home cooks) can delight curious palates, whether they’re carnivores, omnivores, vegetarians, or vegans.

This book is the ultimate reference for flavor pairings and affinities, helping professional chefs create innovative and flavorful vegetariandriven cuisine. Page’s engaging, aspirational, and instructional writing style, combined with Andrew Dornenburg’s captivating photographs, make The Vegetarian Flavor Bible a must-have for any chef looking to elevate plant-based cooking to an exciting new level.

At the heart of the book is an A-toZ guide to herbs, spices, and seasonings that enhance the flavor of hundreds of ingredients. Page inspires chefs with techniques to maximize flavor and offers tips for creating vegetarian versions of standard dishes and veganizing vegetarian ones.

So what insights from their book

The Vegetarian Flavor Bible by Karen Page, photographs by Andrew Dornenburg (Little, Brown, 2014) 54 • December 2023 • Total Food Service • www.totalfood.com

can Page and Dornenburg share with chefs who are sometimes challenged to be innovative when developing plant-based menus that can offer a new taste experience, while ensuring healthful benefits?

The Vegetarian Flavor Bible is there to be your companion in the kitchen at the beginning, in the middle, and at the end of the cooking process, no matter what you’re making. For example, - Use it at the beginning to plan your shopping, looking up seasonality in the listings to find out what’s in season when. Or if you want to swap out ingredients for a recipe that’s your starting inspiration, you can get ideas for possible substitutes (e.g., subbing Swiss chard for spinach). If you’re subbing one type of bean for another, you can look up which seasonings enhance the bean you’ll be using and adjust the herbs, spices, and other seasonings you’ll be using accordingly.

- During the middle of the cooking process, if you’re looking to make adjustments to a dish, you can look up the country that is serving as your reference point for ideas. For example, turn to the pages for Greek cuisine (p. 270), or Indian (p. 285), or Mexican (p. 331), to get ideas for flavorings that are rooted in the maxim “If it grows together, it goes together.”

- At the end of the cooking process as you finish your dish, you’ll want

Cherry Dumaual is a seasoned contributing writer for Total Food Service, bringing years of experience in culinary communications to her role.

As the former Partnerships Director at The Monday Campaigns/Meatless Monday, she was responsible for spearheading the PR and partnership development for Monday initiatives, including Meatless Monday.

During her tenure, she successfully forged partnerships with renowned organizations, such as C-CAP (Careers for Culinary Arts Program), the American Institute of Cancer Research, and New Jersey Healthy Kids Initiative. Prior to joining TMC, Cherry held the position of Senior Vice President at leading PR agencies, where she worked with major food and healthcare clients. Her passion for learning and cooking international cuisines has led her and her husband to explore local food markets and restaurants in over 50 countries. This firsthand experience has allowed her to gain a deep understanding of different cultures and cuisines, which she brings to her work in the food industry.

to pay special attention to balancing tastes (e.g., saltiness, sourness, sweetness, bitterness, umami). If something is missing, scan the lists of the dish’s main ingredients for ideas of the best way to provide balance.

To season black bean soup that’s a bit too salty, turn to pages 124-126 for help deciding whether you might like to add a squeeze of lime juice or orange juice -- or possibly vinegar (e.g., apple cider, red wine, or sherry).

California Vegan - Inspiration and Recipes from the People and Places of the Golden State by Sharon Palmer, MSFS, RDN, aka “The Plant-Powered Dietitian” (Globe Pequot, 2021) Recognized as one of Prevention Magazine’s top 10 vegan books for 2023, Palmer’s “California Vegan” tells

continued on page 120

December 2023 • Total Food Service • www.totalfood.com • 55

THE PR PERSPECTIVE

WITH R. COURI HAY

THE RETURN OF OPULENT DINING

T

here has been a resurgence in the world of fine dining.

During the COVID-19 pandemic, upscale restaurants faced unprecedented closures, leading to an abrupt shift in consumer behaviors due to lockdowns and the implementation of safety measures to curb the spread of the virus.

However, many of these luxury establishments were able to pivot through the increased use of takeout and delivery services, with some even offering virtual tasting experiences and curated at-home dining kits. Although these innovations proved successful, they took away the magic of fine dining, as these establishments are not only for serving incredible meals, but curating unforgettable experiences. When booking a reservation at an upscale restaurant, diners crave an escape, and with their meticulous attention to detail, inventive menus, elegant atmospheres and exceptional services they are all but guaranteed a memorable meal.

Now with the pandemic in the rearview, fine dining is all the more appreciated due to its emphasis on this fact,

The communal dining experience, with shared tasting menus and chef’s tables, has become a popular choice when seeking a luxurious meal.

This trend encourages diners to engage with both the food and the people around them, fostering a sense of community and camaraderie. and has transformed into a symbol of celebration; a way for customers to enjoy life after a period of uncertainty.

This heightened appreciation for the artistry of chefs, sourcing of premium ingredients, and the communal experience of dining is evident in the ever increasing number of upscale restaurants in New York City that are embracing the changing times, while also using the classical techniques they are known for.

The communal dining experience, with shared tasting menus and chef’s tables, has become a popular choice when seeking a luxurious meal. This trend encourages diners to engage with both the food and the people around them, fostering a sense of community and camaraderie. For ex-

The soaring ceilings of Eleven Madison Park’s main dining room

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ample, Joji, an Omakase bar in Grand Central, offers 22 courses of premium Omakase, including small bits, nigiri, rolls, and hand rolls, for $275 per person. Omakase is best translated to “I leave it up to you,” allowing the chef to create and control all aspects of the meal, thus curating a unique dining experience for each customer. Chef’s Table at Brooklyn Fare is another incredible option. This three-Michelinstarred restaurant, led by Max Natmessnig and Marco Prins, offers an intimate and exclusive dining experience that blends French, Japanese, and American influences to create a multi-course tasting menu. Both of these options feature an open kitchen design, allowing diners to witness the meticulous preparation of each dish, adding an extra layer of intimacy.

Patrons also want to be immersed into the environment of the restaurants, and these upscale offerings deliver. For example, Eleven Madison Park’s interior is a masterpiece of Art Deco elegance, with the grand dining room boasting soaring ceilings, soft color palettes, and exquisite detailing.

Manhatta in the Financial District is situated on the 60th floor, offering panoramic views of the skyline, and incorporates a modern and minimalistic aesthetic, allowing the views to be the focal point. Designed by Roman and Williams, Le Coucou in SoHo is Parisian chic space, featuring high ceilings, white marble, and crystal chandeliers. The space seamlessly combines historical references with contemporary elements, creating a

R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.

romantic and visually stunning backdrop for their French-inspired offerings.

The Polo Bar in Midtown Manhattan seamlessly blends classic elegance with the distinct Americana aesthetic Ralph Lauren, the founder, has become synonymous with; therefore creating an atmosphere that is deeply sophisticated and all consuming.

Additionally, consumers are placing an increased emphasis on the story behind the meal. With sustainability and ethical sourcing becoming an ever prominent topic, leading for consumer’s to want to support establishments that align with these values.

Blue Hill in Greenwich Village champions transparency and integrating narratives of environmental responsibility into their food. This restaurant predominantly sources ingredients from Blue Hill Farm, the founder’s family farm in Massachusetts, as well as from farms within 250 miles of New York City. This menuless establishment changings their offerings on a daily basis, all dependent upon the produce they acquire.

The resurgence of fine dining in NYC highlights the industry’s resilience, adaptability, and capacity for innovation. As the city’s upscale restaurants continue to evolve, they carry with them the lessons learned during the pandemic, shaping a future where fine dining is not just a culinary experience but a testament to the enduring spirit of the New York City dining scene.

December 2023 • Total Food Service • www.totalfood.com • 57

NEWS

By Parker Shatkin

CLUB DINING

RIVERSIDE YACHT AND HAFSCO TEAM TO RECREATE NEW KITCHEN FOR ICONIC CLUB

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oday’s most successful country clubs understand that the food and beverage department is a vital component to the overall success and profitability. By investing in a properly designed kitchen, clubs can optimize their food and beverage operations, streamline workflow, control costs, enhance menu flexibility, maintain food safety standards, and maximize revenue opportunities. Ultimately, a welldesigned kitchen ensures a delightful dining experience for members while solidifying the club’s financial stability and reputation as a premier destination.

Club members gather to unwind, socialize, and indulge in exquisite culinary delights. From sumptuous meals to refreshing beverages, the food and beverage offerings play a pivotal role in the success of any country club. Not only do they contribute significantly to the overall member experience, but they also serve as a crucial source of revenue. That’s why a properly designed kitchen is paramount in maximizing those profits and ensuring the club’s financial success.

At the heart of every thriving country club lies a bustling kitchen, where skilled chefs concoct delectable creations that leave members craving for more. This culinary haven is not just a space for cooking; it’s a strategic powerhouse that directly impacts the bottom line.

A well-designed kitchen sets the stage for efficient operations, seamless workflows, and ultimately, increased profits.

Visionary club manager Gary Ashley of Connecticut’s’ Riverside Yacht Club has long been a proponent of getting food and beverage right. To better serve its wide-ranging community, the kitchen at Riverside Yacht Club has taken on the challenge of shifting from traditional club food HAFSCO’s Tommy Capobianco who has become one to a menu that is more of the nation’s leading club kitchen designers specirefined, but still able to fied AmeriKooler to support the expanded capacity of please all members. the Riverside Yacht kitchen to simultaneously handle In recent years, club both a la carte and banquet dining.

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“When we looked at the volume coming out of that kitchen, it was crazy how small the space actually was. It was really a case of building a kitchen for the 21st century.” — Gary Ashley food across the country has seen a shift to more elevated options, “But you still get those people who want a quick burger or quesadilla—it just has to be the best one around,” noted Ashley. Variety is key when it comes to offering a first-class food and beverage club program, and it’s what has allowed Riverside Yacht Club to stay relevant throughout its 135 years. They offer themed dinners as well, such as wine nights and international food nights, in addition to your typical Fourth of July and Memorial Day dinners. “It’s all about being creative and continually reinventing yourself,” Ashley said.

No matter the event, Riverside Yacht Club’s goal is to offer first-class club food that appeals to everyone.

Recently, they decided to reinvent even further, expanding their kitchen by more than twice its original size. “The kitchen had not been renovated in 45 years,” said Ashley.

“When we looked at the volume coming out of that kitchen, it was crazy how small the space actually was. It was really a case of building a kitchen for the 21st century.” This wasn’t a simple addition of new appliances, either; the kitchen needed a full reboot if it was to continue to serve the club’s growing community.

Rather than completely rebuilding, they decided to expand on the space they already had, which allowed them to keep the original kitchen

space.

“The most important thing we did was to go out and look at two clubs that had recently renovated their kitchens,” Ashley said. The team went to two locations in the area that had also redone their kitchens—one that had expanded on their original kitchen, and one that had started from scratch. They asked the management at both clubs what they would do differently if they were to do the renovation again. This allowed the staff at Riverside Yacht Club to make the most informed decisions they could on how to improve their own kitchen. Ashley talked about a sort of camaraderie between clubs in the area: “No one is trying to completely reinvent anything, so we aren’t worried about stealing each other’s ideas. We all just want to have efficient kitchens.”

Ashley and his Riverside Yacht team have had a 20 plus year relationship with HAFSCO and its visionary leader Tom Capobianco. The West Haven, CT, based kitchen and supply dealer has forged a reputation as one of the nation’s leading designers of country club kitchens.

“Riverside has been an account of ours for many years,” Capobianco explained. “What makes their club so interesting is that they probably generate more F&B revenue per

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NEWS

RESTAURANT OPERATIONS

BOOSTING PROFITS AND EFFICIENCY WITH AUTOMATED COMMERCIAL KITCHEN EQUIPMENT

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n the world of foodservice, time and labor efficiency are paramount to achieving profitability.

Commercial kitchens are under constant pressure to deliver delicious, consistent meals while keeping operating costs in check. One technological innovation that has revolutionized the foodservice industry is automated kitchen equipment, such as AutoFry. This automatic, ventless deep fryer can significantly improve productivity, save on time, and labor, while ultimately leading to increased profits.

Efficiency: Automated kitchen equipment like AutoFry is designed to work efficiently. AutoFry presets allows users to swiftly move from order to order without compromising quality. This speed ensures that your customers receive their food faster, resulting in shorter wait times and higher customer turnover. In the competitive foodservice industry, faster service can make a significant difference in attracting and retaining customers.

Consistency is Key: One of the primary advantages of automated kitchen equipment like AutoFry is its ability to consistently cook food to perfection. Traditional deep-frying methods often require constant monitoring and adjustments to maintain the right temperature and cooking time. With AutoFry, users can program the desired settings, ensuring that each batch of food is cooked to the exact same standard.

Reduced Waste: Manual frying can lead to food waste due to human error, as overcooking or undercooking items is a common occurrence. AutoFry’s SimpliFry technology reduces the risk of food waste, by automatically adjusting cooking times based on the quantity of product being prepared per fry cycle. This reduction in waste directly contributes to an increase in profits.

Labor Savings: Manual deep frying requires a dedicated staff member to manage the fryer, taking them away from other critical kitchen tasks. By automating this process, you can reassign your staff to more valuable roles such as food preparation, customer service, or maintaining a clean kitchen. Reducing labor costs while maintaining or even increasing output is a key element in boosting overall profitability.

Ventless Operation: The ventless operation of equipment like AutoFry means you don’t need an expensive and space-consuming vent hood, which is required for traditional fryers. This not only saves money on installation and maintenance but also maximizes your kitchen’s usable space, enabling you to expand your menu or cooking capacity.

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The AutoFry is incredibly easy to operate Investing in automated with cutting-edge technology can be kitchen equipthe key to long-term profitability. ment is an investment in the future of your business. As you streamline your To learn more about how ventoperations and enhance the customer less kitchen equipment can benefit experience, you’ll find yourself on the your business, visit mtiproducts.com path to foodservice success. In a hightoday! ly competitive industry, staying ahead

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RESTAURANT STRATEGIES

Y

WITH RYAN GROMFIN

THE EASIEST SOLUTIONS TO YOUR RESTAURANT’S BIGGEST PROBLEMS

our manager is struggling and that’s on you.

Running a restaurant is not for the faint of heart.

Staffing issues, supply chain disruptions, and skyrocketing costs are just a few of the hurdles you face daily.

It’s easy for your managers to become stuck in crisis management mode, constantly battling the daily chaos. That’s how we’ve always seen restaurant management – but wouldn’t it be better to set them up to be successful strategic leaders instead of firefighters?

You have the chance to flip the script. It’s time to rethink what you expect from a top-notch restaurant manager and reshape the role to meet those expectations.

Your Restaurant, Your Rules Every restaurant is unique with its own vibe and flavor. It’s not just about the delectable dishes we serve; it’s also about the behind-the-scenes action.

I lost count of how many times clients have asked for a standard job description for a General Manager. Your restaurant is unique so why should the duties of your GM follow a generic, cookie cutter list used by every other establishment?

Instead, create the role based on what your restaurant truly needs. If you have a killer chef, your GM doesn’t need to don the chef’s hat too. If you’ve got a finance guru handling the numbers game, your GM doesn’t need to be a math genius.

Knowing what YOU need from your GM is the secret sauce. Once you’ve got that figured out, communicate it clearly.

This clarity helps everyone understand their roles better, making your restaurant function like a well-oiled machine.

Managers into Leaders I hate the title of “manager” and I hate “general manager” even more. It feels a tad old school, giving off a vibe of overseeing things and ruling with an iron fist rather than actively leading your team and propelling your restaurant forward.

A general manager implies that they run everything, but often that’s not the case. They’re not taking care of the books or the marketing or any legal matters. Assistant manager is worse because it implies they are assisting, but what are they’re really supposed to do or have responsibility over?

Words matter. If you want leaders, call them leaders. Your general manager becomes your Leader of the House, the one steering the ship and leading the team.

When you assign your team to a de-

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partment, suddenly it’s crystal clear what they are responsible for. Bar leader, host leader, service leader, kitchen leader, training leader.

Here’s a real life example.

Your Bar Leader may cover the restaurant when your Leader of the House has the day off, and your Service Leader may cover the bar if they are off. But if there’s an issue in the bar or a bartender needs some TLC (Teaching, Leading, and Training) the Bar Leader is ultimately responsible for correcting this when they return to work the next day.

Manage Systems, Develop People.

We spend so much of our time and energy fighting fires, jumping from one crisis to another, barely catching our breath. This daily chaos becomes our normal state.

It doesn’t have to be that way. Imagine being proactive instead of reactive.

How would that transform your restaurant? Your life?

The manager you hire will never

Ryan Gromfin is an author, speaker, chef, restaurateur, and founder of therestaurantboss.com, clickbacon. com, and scalemyrestaurant. com. He is the most followed restaurant coach in the world helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

be just like you. They won’t have the same experiences, thoughts, insights, or passions that you hold – and that’s okay. If they had all those things, they wouldn’t be working for you, would they?

Instead, focus on how to create success through systems. When you have a clear system of how, when and why to do something, everything becomes black and white.

Manage Systems, Develop People.

No one likes to be managed but a system has no feelings. You can be hard on the systems but soft on the people.

We’re not just managing; we’re leading, training and developing. And that’s what true leadership is all about.

The Bottom Line Running a restaurant isn’t just about serving great food. It’s about creating an environment where everyone knows their role and feels empowered to make decisions.

It’s about creating and managing systems that allow us to anticipate problems rather than react to them.

And, most importantly, it’s about continuous learning and adaptation.

So, why not redefine your roles, revamp your job titles, and invest in your team?

After all, a restaurant that runs smoothly — even when you’re not there — is one that consistently delivers quality and that’s a restaurant that customers love to return to.

And at the end of the day, isn’t that all you really want?

December 2023 • Total Food Service • www.totalfood.com • 63

NEWSMAKER

BILL LYNCH, PRESIDENT,

SPECIALTY FOOD ASSOCIATION

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ith the ever-evolving landscape of the food industry, it is essential for professionals to stay informed about the latest trends and innovations. With the challenges of inflation’s impact on hospitality menus and the need for more efficient staffing, Total Food Service wanted to share the vision of key industry leaders as we head into 2024.

TFS had the opportunity last month visit with Bill Lynch, President of the Specialty Food Association, to

gain insights into what restaurant and foodservice attendees can expect at the upcoming winter show in Las Vegas in February 2024.

Lynch’s shows have become a highly anticipated event for industry professionals, offering a platform for networking, discovering new products, and staying updated on current industry trends. As President of the Specialty Foods Association, Lynch has extensive knowledge and expertise in the world of specialty foods, making him the ideal person to provide valuable insights into the event

Bill Lynch

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and what makes “sense & cents” for next year.

During the interview, Lynch discussed the exciting features and highlights that attendees can look forward to at the winter show. He emphasized the focus on innovation, showcasing cutting-edge products and technologies that are revolutionizing the foodservice industry. From plant-based alternatives to sustainable packaging solutions, the show aims to present a wide array of options that cater to evolving consumer preferences. From Asian-inspired fusion dishes to Latin American spices, the possibilities are endless for those who dare to innovate.

Lynch’s perspectives offer a glimpse into the future of foodservice. Attendees can expect an event filled with innovation, diversity, and sustainability, while industry professionals can prepare for the evolving demands of consumers in the year ahead.

What are the emerging food trends that manufacturers will be showcasing at the Winter Fancy Food Show?

We’re very proud of the SFA Trendspotter Panel program as it allows for our members, and the industry at large, to gain direct insight into current and future trends. For 2024, overall, there is an emphasis on maximizing pleasure and minimizing stress. The Panel predicted that beverages, Cell-based meat and seafood, peach, Calabrian chili peppers, Tahini, soup, Black Sesame, ube, and milk tea, and value will be the focus. Additionally, mushrooms, environmental impact, upscaling the everyday, elevated convenience, and

“Specialty foodservice is a $30B+ industry and an important part of crafting new menu ideas. In addition to finished, packaged products, specialty food makers are showcasing ingredients that can add flourish and flavor to all kinds of menu items - and even inspire new ones!” global flavor exploration continue to trend. We look forward to seeing these trends, and more, at the Show.

In what ways can shopping at the Winter Fancy Food Show assist a Chef or food and beverage director in adding creative menu ideas to their establishment?

The Show attracts top specialty food producers from around the world under one roof, so it’s an excellent opportunity for discovery for food service professionals. Specialty foodservice is a $30B+ industry and an important part of crafting new menu ideas. In addition to finished, packaged products, specialty food makers are showcasing ingredients that can add flourish and flavor to all kinds of menu items - and even inspire new ones! Hundreds of our exhibitors have indicated that they are “foodservice-ready” and can be shopped by chefs and F&B directors looking for ideas that set them apart.

Will there be any educational seminars or workshops offered during the event to enhance attendees’ knowledge and skills?

Our education team has been

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BILL LYNCH

from page 64

working hard, and they’ve planned some excellent programming covering a variety of topics, including AI, Today’s Specialty Food Consumer, the importance of third-party certifications, a Trendspotter Panel discussion, the Fancy Face-Off pitch competition, and buyer perspectives.

Are there any specific beverage trends that attendees should be aware of?

Functional beverages continue to grow in popularity, as do nonalcoholic beverages. Related to this would be 2024 Trend Predictions, so look out for peach flavors and mushrooms. Additionally, we have Flights of Fancy in the Beverage Pavilion, where attendees will hear about and sample the latest consumer trends in coffee/tea, waters, juices, functional, and non-alcoholic beverages.

outside of the show’s venue?

There’s definitely time outside of the Show to visit specialty food stores and the myriad restaurants both on and off the strip. This year we’ve added Winter Fancy Food Show After Dark, which has additional networking and nightlife opportunities, including Official Networking Event Open Bar Packages and Expedited “Guest List” Access to four of the hottest Las Vegas Nightclubs, with the option for upgrades.

We’ve partnered with Lip Smacking Foodie Tours again. The VIP adventure takes attendees to the city’s most sought-after restaurants to savor signature specialties. Winter Fancy Food Show attendees will receive VIP seating, three to four signature dishes at every restaurant and a guided walking tour between stops packed with

insider information about Las Vegas and sights along the way.

Will there be opportunities to network with renowned chefs and industry experts during the Winter Fancy Food Show?

We love to have foodservice professionals attend our Show as there’s so much cross-pollination between that industry and specialty food.

We’ll have industry experts and chefs onsite, whether it’s the Trendspotter Panel, speakers, or attendees.

How can attending this event benefit professionals in terms of expanding their industry connections?

More than ever we understand how impactful it is to be together and exchange ideas, and we’ve established events to make this pos-

Are there any initiatives in place to encourage collaboration and knowledge sharing among attendees?

We’re a not-for-profit trade organization, and volunteering with the SFA is an excellent way to have an impact within the industry. The SFA Open Mics, which are part of the Show education programming, and Meet Suites, which can be reserved for one-on-one discussions, are other great options that allow for collaboration and knowledge sharing.

Will there be exhibitors specifically focused on sustainable and eco-friendly food and beverage products?

Many of our members are focused on sustainability and ecofriendliness. These are terms that will be searchable within the Fancy Food Show app.

Could you provide a brief overview of the topics covered in these educational sessions?

Again, we’re fortunate to have a dynamic team, and they’ve built out some great programming focused on innovation, trends, and the business of specialty food.

Snacks are projected to be the number one category in 2024, and in our Pavilion Pop-Ups we’ve got Snackologist Jeannette Donnaruma at Fancy a Bite? in the Confectionary, Snack, and Bakery Pavilion, where you can sample snacks and discuss trends. Additionally, we have Taste the Future: AI-Enhanced Marketing for Specialty Food Products, and Little Labels, Big Impact: How Third-Party Certifications Communicate Credibility and Drive Sustainable Growth. Our team has got their finger on the pulse of what matters to our attendees.

With the opening of the new Fontainebleau Hotel in Las Vegas, will there be any designated time for attendees to experience the vibrant culinary scene of Las Vegas? Are there any plans for organized culinary tours or events

sible. The networking lunch during Scale Up Saturday prior to the Show and the opening night Fete de Fancy, a celebration of SFA volunteers and community, are wonderful ways to broaden connections - to say nothing of walking the Show itself and meeting countless exhibitors.

Can you share any success stories from previous Winter shows where attendees found inspiration and implemented innovative ideas in their establishments?

Actually, the inverse, as the restaurant-to-retail pipeline is very real, whether it’s Carbone, Lidia Bastianich, Maria Loi, Pierre Thiam, and more, we’ve got some great restaurateurs and chefs bringing products to market. That said, we’d love to hear from your readership about the inspiration they’ve found at the Fancy Food Shows!

Bill Lynch (R, dark blue blazer) addresses the crowd at the ribbon cutting for this year’s Summer Fancy Food Show at the Javits Center in New York, NY

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Learn more about the Winter Fancy Food Show at their website: https://www.specialtyfood.com/ shows-events/winter-fancy-foodshow-24/

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EYE

FOODSERVICE EVENT COVERAGE

SINGER’S ANNUAL TRADE SHOW BUILDS 2024 VISION FOR MID-ATLANTIC FOOD SERVICE PROS

L

ast month, the highly anticipated return of the Singer Trade Show took place at the Valley Forge Casino Resort in Valley Forge, PA. Attendees had the opportunity to immerse themselves in a world of innovation, inspiration, and unparalleled creativity at the Suburban Philadelphia event.

The Singer Trade Show served as a platform to showcase the latest and greatest offerings from Singer’s esteemed vendor partners. Attendees were treated to aisles of show specials, exclusive discounts, and even some exciting giveaways. Whether you were a seasoned chef or a new restaurant owner, the trade show had something for everyone, catering to all skill levels and interests.

A highlight of this year’s event was the inclusion of panel discussions featuring esteemed speakers from across the industry. These insightful conversations provided invaluable opportunities for attendees to gain knowledge, learn from experts, and engage in stimulating dialogue.

From exploring emerging trends to discussing best practices, the panel discussions were a vital component of the trade show experience.

In the highly competitive industry of kitchen equipment and supply dealers, leadership is built on a tried-and-true recipe. Fred Singer and his gifted team combine innovation, customer service, and adaptability. Recently named FES Equipment and Supply Dealer of the Year, Singer’s achievements are a testament to the company’s unique approach and the addition of a bright young sales team.

Fred Singer, the founder and driving force behind Singer, has been an

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(L to R) Singer’s Fred Singer with Michael Posternak of PBAC and Jeff Hessel of BSE Marketing

(L to R) Singer’s Eric Santagato and Morgan Tucker

(L to R) Bruce Trecek and Travis Rieken of Easy Ice

The show’s educational track featured some of the best and the brightest of the Philly restaurant community. (L to R) Jason Cichonski, Chef Eddie Konrad, High Gate’s and James Beard Award winner Ellen Yin were welcomed by Singer’s Fred Singer and Eric Schwartz

(L to R) Michael Rockwood of MK Foodservice, Julie Heim of Waring with Brittany Fehre and Brian Bonanno of Cater to You

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(L to R) Ryan Stranley and Maja Adiletta of Arcobaleno

(L to R) Bill Fischer of Settables with Jodi Goldberg and Beau Lentz of Arc Cardinal

Damon Bailey of Marcal Paper

(L to R) Steelite’s Kristine Martin and Cindy Weinruth of Singer

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SINGER SHOW

from page 70

industry pioneer for over three decades. Singer’s team boasts an unrivaled level of expertise in kitchen design and specification, making them a go-to resource for professionals in the culinary world. That expertise and dedication to understanding customer needs and providing tailored solutions was on display at the company’s annual trade show.

One key factor that has enabled Singer to expand its reach and become a leading voice in the industry is the addition of a bright young sales team, spearheaded by a next generation of leadership including Morgan Tucker and Eric Santagata. Prior to moving into her current role as Director of Marketing, Tucker built one of the nation’s true tabletop design powerhouses. With

a team of talented tabletop professionals that she moved, Singer’s tabletop vision, now fully complements the Elverson, PA, based firm’s kitchen design and specification expertise, has been instrumental in the company’s expansion. That onestop solution for culinary professionals was on display at the Valley Forge celebration.

The Singer show team brought

one of the industry’s true icons to the show to keynote. Ellen Yin, a renowned restaurateur hailing from Philadelphia, has had an illustrious and remarkable career in the culinary industry. With a passion for exquisite food and a keen eye for detail, Yin has successfully established herself as a trailblazer in the city’s vibrant restaurant scene.

Yin shared her “Hollywood” script

(L to R) Gotham City’s Erik Weiss and Jennie Tannura

(L to R) Singer’s Ashley D’Esposito with RAK Porcelain’s Jennifer Rolander and Jennifer Wheatley Lee

(L to R) Jason Wange and Ryan Weigle of Cal-Mil with Ashley Machulskey of Singer

(L to R) Michelle Crenn and Jenna Fry of CLV Marketing

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career path with Singer show-goers.

From her humble beginnings as a line cook, she quickly rose through the ranks, showcasing her exceptional culinary skills and dedication to excellence. With the launch of her iconic restaurant, Fork, Yin transformed the dining landscape, bringing a fresh and innovative approach to traditional American cuisine. Her commitment to sourcing locally grown ingredients and supporting local farmers has earned her widespread acclaim and recognition.

Under her visionary leadership, Fork has become a culinary destination, attracting discerning food enthusiasts from near and far. Yin’s remarkable career is a testament to her unwavering determination, creativity, and unwavering commitment to delivering exceptional dining experiences. Her influence extends beyond her own restaurant, as she actively mentors and supports aspiring chefs, leaving an indelible mark on the Philadelphia culinary community.

In addition to aisles packed with the latest equipment, supply and tabletop innovation, the Singer ‘23 event featured a highly stimulating educational track. Singer’s VP of Marketing Morgan Tucker, Executive Vice President Mark Woolcock, and VP of Distribution Sales Eric Santagato kicked off the event with an opening panel that focused on “tahere’s no time like the present.” Tilit NYC’s Jenny Goodman and Alex McCrery brought their Opening Soon podcast to the Valley Forge stage.

Their podcast follows the journey of opening a restaurant through conversations with some of the world’s greatest chefs, restaurateurs and the vendors that help take their business from an idea to opening soon.

TFS hosted a panel that sought to “Unlock The Secrets of Philly Restaurant Success.” Veteran restaurant owner Jason Cichonski and Chef Ed Konrad, Chef and Co-owner have teamed up to reinvent a Philadelphia landmark: The Messina Social Club. TFS Editor & Co-publisher

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1880 chief Bryan O’Rourke (R) brought a vast array of creative tabletop solutions

(L to R) Lexi Kersten and Tara McCord of Georgia Pacific

(L to R) Alex McCrery of Tilit and Chef Jamie Simpson

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NEWS

NEW OPENINGS

ATLANTIS TAPS RENOWNED CHEF WHITE TO DRIVE CUSTOMER LOYALTY IN BAHAMAS

(L to R) Chef Michael White; the Paranza Interior Dining Room and Bar; Squid ink linguine with mixed seafood (All photos by Kovah Duncombe)

I

n an increasingly competitive hospitality industry, resort hotels are constantly seeking innovative ways to captivate their guests and ensure their return. One effective strategy that has proven successful is the addition of well-known chefs and their exceptional culinary creations by introducing renowned chefs and their gastronomic delights, resort hotels can elevate their dining experiences to new heights, enticing casino patrons to return year after year.

One such example is Atlantis in the Bahamas, which recently selected Michael White to open Paranza, a decision that exemplifies the importance of culinary excellence in boosting customer loyalty.

“Paranza at Atlantis Paradise Island is the most important opening in my culinary career since Marea,” said Chef Michael White. “Paranza offers an opportunity for me to express my

passion for the delicate intricacies of coastal Italian cuisine while exploring new flavors and tastes of the region.

Expanding into the Bahamas and becoming part of the culinary landscape of Atlantis Paradise Island is simply an opportunity of a lifetime. “ “As the only resort in the region to have three standalone Michelin chef experiences, Atlantis Paradise Island’s incredible food and beverage team continues to be a culinary leader by introducing trailblazing concepts and offerings that cater to a variety of traveler tastes,” said Audrey Oswell, President and Managing Director of Atlantis Paradise Island. “With Paranza, Chef White skillfully captures the essence of Italian coastal cuisine, adding another wonderful dining option for our guests.”

Michelin-starred Chef White’s new eatery is a love letter to Italy offering innovative Italian regional cuisine.

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Paranza serves as a fine dining experience at The Cove, the resort’s elegant all-suite retreat. Paranza marks another milestone in Atlantis’ 25th anniversary this year, as Chef White joins Nobu Matsuhisa (Nobu) and José Andrés (Fish) in making Atlantis the only resort destination in the region with three Michelin star-rated chef concepts.

Michael White is an accomplished chef awarded both James Beard and Michelin honors. He has garnered critically acclaimed success for his culinary achievements, including the popular restaurants Ai Fiori, Osteria Morini, and Marea, which The New York Times gave a glowing three-star review. With an impressive portfolio of premium dining experiences, Chef White is globally renowned for his coastal Italian cuisine and gifted artistry toward ingredient-driven cooking. Most recently, he opened Lido

Restaurant at The Four Seasons at The Surfside Club in Miami and served as executive chef of The Lambs Club in New York City.

In a world saturated with options, resort hotels must continually differentiate themselves to retain their customer base. While attractive accommodations, luxurious amenities, and exciting entertainment options are essential, the dining experience plays a pivotal role in creating lasting memories. By securing the services of reputed chefs, resort hotels can offer a unique and extraordinary gastronomic journey that sets them apart from their competitors.

At Paranza, Chef White’s menu spotlights a medley of house-made pasta, an abundance of seafood, and his modern take on Italian classics, creating a symphony of flavors that show-

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NEWS

Article contributed by Second Sight Design

SOCIAL MEDIA INSIGHTS

UTILIZING USER GENERATED CONTENT

C

onsumers are 2.4 more likely to interact with user generated content (UGC) versus brand content. Like a trusted “word of mouth” recommendation, users find more authenticity in a social media post from a guest or diner telling the story of their experience as opposed to the restaurant touting its attributes.

While beautifully-concepted professional photography will always have a place in the market, brands should leverage UGC on their channels to help build credibility and in turn their organic engagement and following. There is no “one size fits all” theory for UGC, but here’s a crash course in getting your restaurant started.

LET THE CONTENT COME TO YOU With guests documenting every moment of their restaurant experiences, there is no lack of content to choose from.

Like a trusted “word of mouth” recommendation, users find more authenticity in a social media post from a guest or diner telling the story of their experience as opposed to the restaurant touting its attributes.

However, not every tag is worth a repost on your channel. Your page is unique and what you choose to post should be carefully considered. “Social listening” is key here.

Who is your audience? What do they respond well to?

Be thoughtful in deciding which posts best articulate what you’re trying to sell in a credible way.

SEEK IT OUT Create opportunities for content by looking for creators whose niche aligns with your restaurant’s theme, cuisine, or values to team up with.

Find these creators by targeting the restaurant space through relevant hashtag searches. Check their en-

gagement rates, follower demographics, and authenticity.

Smaller, micro-influencers may have a more engaged and genuine following. The comment section can say a lot about their engagement – if it’s a sea of blue checkmarks, the majority of their followers are other creators and not potential guests likely to be influenced by their content.

FOLLOW BEST PRACTICES Remember that it’s not a free-forall. While reposting UGC is a widely used social strategy, there are best practices for doing so.

Just because you’ve been tagged in a post doesn’t mean you have the

right to use it on your page. Ask the user for permission to repost their photo and let them know you’ll give them credit in your caption.

If you’ve decided to team up with a creator, develop a contract of clearly defined deliverables. Is there a specific dish you want to highlight or a feature of the restaurant you’d like to showcase? How many posts, reels and stories will the creator provide in exchange for a hosted meal? What will the posting schedule look like? Provide guidance on your brand’s aesthetic, but also allow room for the influencer’s creativity.

The more specific you are in this stage the better relationship you’ll have with the creator and the more likely it is that that content they create will resonate with your audience.

BALANCE THE FLOW Don’t forget about your brand voice. While UGC builds credibility, your original brand content is important to keeping your messaging consistent and the aspirational vibe alive.

Follow the 1 to 3 UGC to brand content ratio on your social pages.

When reposting, frame the USG photos you collect with captions that align with your brand’s tone.

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

DON’T RING IN THE NEW YEAR WITH WAGE AND HOUR LEGAL LIABILITY

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he minimum wage and various wage credits available to employers in New York are changing as of January 1, 2024. To start off the new year without incurring additional wage and hour liability, hospitality employers must ensure that they are prepared to enact these increases in a timely fashion.

Updates to New York Wage and Hour Law for Hospitality Employers In New York, based upon the state budget enacted in May 2023, the minimum wage, overtime rate and exempt employee salary threshold for executive and administrative employees will increase across the state on January 1, 2024, based upon location 1, as shown below in charts #1 and 2.

For employers in the hospitality industry, the tip credit for food ser-

vice workers (an employee who is primarily engaged in serving food or beverage to customers, e.g. waitstaff, bartenders, and bussers) and service employees (an employee other than a food service worker who customarily receives tips, e.g. delivery and coat checks) is also changing, resulting in corresponding increases to both the cash minimum wage and cash overtime rate2 as shown below in chart #3.

New York’s meal credits for hospitality employers will be increased as shown below in chart #4.

For those employers required to provide employees with a uniform allowance, the allowance increases to the following in the new year based upon the number of hours worked weekly and location, shown below in chart #5.

Importantly, the increase in the minimum wage also increases spread of hours pay since that rate is

1

equal to one hour at the basic minimum wage for each day in which the interval of time from when an employee starts working to when the employee ends working exceeds 10 hours. Hospitality employers should also provide employees with updated notices of pay rate and payday in advance of the January 1, 2024 minimum wage increase.

Employers outside of New York, including those in California, Connecticut, New Jersey, and many other states are also subject to minimum wage increases in the new year and should ensure compliance with the relevant changes.

ers should develop wage ranges for new hires and include those ranges in any advertisements or postings for jobs, promotions, and transfers to ensure compliance with these requirements.

Additional Changes in Employment Law In addition to these wage and hour issues, hospitality employers must remember to comply with the wage transparency laws that are in effect across New York. Employ-

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4

2

3

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Gregg Kligman is a Partner at Ellenoff Grossman & Schole LLP in New York City and practices in the firm’s Labor and Employment Practice Group. Mr. Kligman’s practice includes defending clients in federal and state courts, before administrative agencies and in arbitration and mediation in cases alleging discrimination, harassment, retaliation, wage and hour violations, and other employment related claims.

While Mr. Kligman’s representation spans many industries, he has developed a focus representing clients in the hospitality and restaurant industries including multi-venue restaurant groups, fine dining establishments, fast casual restaurants, coffee shops and bars. Mr. Kligman’s experience with the hospitality and restaurant industries allows him to advise these businesses to ensure compliance with their unique wage and hour regulations. Gregg Kligman can be reached at gkilgman@egsllp.com or via phone at 212-370-1300.

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

FESTIVITY THROUGH FRUIT: ’TIS THE SEASON AFTER ALL!

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he holiday season is upon us, and the start of 2024 is just around the corner, but before we say goodbye to 2023, we still have parties, dinners, and gatherings to cook for and attend!

For me, while I love all of the festive foods that are essential to the celebratory season, ever since I was young, what gets me excited are the desserts, even though I don’t have a major sweet tooth! Of course, there are the classics – both American and Greek, but what I’ve really come to appreciate are the fruit-focused desserts, as they always seem to be the perfect, lighter end to most rich, heavy, holiday meals…

Sweet Treats in Ancient Greece Though the modern concept of dessert is a part of culture in Greece today, in ancient times, Greeks ate both fresh and dried fruits as the sweet finish to their dining experiences. In particular pomegranates, grapes and/or raisins, figs, apples, dates, plums, pears, quince, and cherries, which were both cultivated and grew wild in Greece.

From both Deipnosophistae by Athenaeus, a biologist and gastronomist of the later 2nd century AD, and Archestratus, a Syracusian poet and philosopher of the 4th century BC (considered to be the father of western gastronomy), we have learned that the ancient Greeks relied on combinations of honey, nuts and seeds, and doughs for their sweet treats.

For example, there’s Gastrin, the forefather of baklava – nuts, seeds, and spices rolled in thin layers of phyllo with honey, or Sesamous

(Top) Poached Quince with nuts and yogurt (Bottom) Gastrin, the Forefather of Baklava

(now known as Pasteli) – a ‘candy’ or ancient energy bar made of sesame seeds and honey. There’s also Teghana, a olive-oil baked dough rife with honey.

What’s interesting is that with the exception of grape must or some dried raisins, few – if any – fruit and/ or fruit byproducts were involved.

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Much like today, the natural bounty of the Greek landscape provided delicious produce that required little to no preparation to be enjoyed.

Battle Desserts: Greece vs America In Greece today, you can find desserts, sweets, and treats of every

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of The Life of Loi, which premiered on PBS and PBS Passport in December 2022, now available on Amazon Prime and Apple TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

possible variety – but the quintessential desserts everyone thinks about when thinking of Greek sweets tend to rely more heavily on honey, nuts, creams and custards, and spice-infused simple syrups – again, because Greece works with the bounty of the land, and in addition to honey and nuts, the quality of the eggs and dairy in Greece is superb.

But Greece has so much more than Baklava, Karydopita (a traditional walnut sponge cake soaked in a spiced syrup), Melomakarona (a traditional walnut-honey holiday cookie), Kourabiedes (a traditional almond shortbread holiday cookie), or Galatoboureko (a semolina custard wrapped in phyllo layers, soaked in a simple syrup) to name a few. We make amazing Milopita (apple cake brimming with perfectly soft apples), Portokalopita (a moist and tender orange cake made

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MARIA LOI

from page 80

with yogurt and phyllo for the batter), or Ladopita (a delectable olive oil cake infused with lemon zest for the perfect level of brightness).

We also love our Glyka Koutaliou, spoon desserts, mostly made with fruit – any fruit – and even some vegetables and nuts.

When I first came to visit the United States (before I moved here), what struck me was the plethora of fruit-centric desserts available.

Beyond the iconic apple pie, there were pies with every fruit imaginable, as well as tarts, cobblers, and crumbles. All of which make the fruit the star, with the dough and/ or toppings as essential supporting characters, but with the chosen fruit on the main stage. Seeing this was incredibly inspiring – because there was a world of possibilities for all kinds of new desserts I could create that I had never experienced before – new textures, new flavor combinations, and new structures as well!

Sweet Reflections Though my Yiayia (grandmother in Greek) was a truly amazing cook, she had a way with dessert that could put some pastry chefs to shame. While she was skilled at making classic Greek desserts, because we always had fresh fruit from our garden and farm, she would get creative in the kitchen, always quoting Papou (grandfather in Greek) saying that having fruit for dessert was better for us.

She used to make a simple phyllo dough, roll it out thin, and bake it off in the oven. While it was baking, she had sliced apples (skin on of course, because Papou told her that’s where all the goodness was) that she gently coated in a little bit of sugar to help extract the excess moisture. After draining and patting them dry, she would gently layer them on top of the phyllo dough and put back in the oven to let them warm through and bake a bit. She would finish this and make it ‘fancy’

Lemon Olive Oil Cake

by using baked shards of phyllo she kept in the cabinet and crumbling them on top before sprinkling with ground cinnamon and drizzling with honey. This open-faced apple pita was a childhood favorite of mine, and even now, writing this for you puts a giant smile on my face.

Of course, she had other desserts she would make, like sweet red wine poached pears or quince, that she would place atop a crumble of

cornmeal, water, and olive oil. She’d pop that in the oven and sprinkle a touch of sugar on top to allow it to brûlée for the perfect ‘crack’ as you cut into the ruby-hued fruit. As a teenager, this became my favorite, because Yiayia would save the wine she poached the fruit in, and I would secretly take sips of it – it was my way of ‘drinking’ as a teenager… little did I know at the time, the alcohol had long since cooked off!

Yiayia’s pies were next level, but what was so special about when she made pie (whether savory or sweet) was that she would always save the best piece for Papou, her beloved husband.

However, because I was the youngest and we had such a special relationship, Papou would always give me the best piece of pie – his piece!

It was common in our home to have a secret game of ‘pass the pie’ happen at the dinner table – but no matter what piece you wound up with, everyone was a winner when eating Yiayia’s glyka (sweets).

I’ll Never Dessert You When it comes to dessert, it’s almost always a healthier bet to use fruit as a primary ingredient. Fruits of all kinds are full of natural sugars, so when you cook or bake with them, you don’t need to add

Roasted Figs with Black Pepper, Pecans, and Honey Drizzle

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Milopita - Greek Apple Cake

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NEWS

COLLEGE DINING

By Robert Nelson, CAE, president & CEO, National Association of College & University Food Services

BEYOND CAFETERIAS: TRANSFORMING CAMPUS DINING FOR TODAY’S STUDENTS

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s college-bound speakers, Amy Blankson, CEO high school juof the Digital Wellness Instiniors and seniors tute and a speaker, author head into the and visionary on the future holiday season, they are makof happiness, has partnered ing decisions about their top with some NACUFS member choices, where they will tour institutions to create “certiand, ultimately, where they fied digitally well campuses” see themselves living for the to combat mental health isnext four to five years. There sues arising from technology are many factors influencing use. She emphasizes the dintheir decision, not the least ing hall as a source of wellness of which is: Does this camand connection—an opporpus feel like home? Are their tunity to unplug from screens values, needs and expectaand nourish minds, bodies tions reflected in the faciliand hearts. ties where they will spend the Given that meals and dining most time? Campus dining spaces have this ability to heal operations have a significant and bring people together, we effect on every student’s qualmust ensure that no one is ity of life. Much more than the left out due to food allergies, food’s nutritional and sensory special diets, religious needs appeal – though that is funor cultural factors. This codamental – campus dining lossal responsibility fuels our (L to R) Panelists Erika Holdren from the University of Maryland–College Park, Alisa Fedotova from Johns has the opportunity to demembers’ relentless pursuit Hopkins University, and Randolph Smith from Morgan State University offer insights at the student panel liver high-impact sustainabilof evidence-based practices super session at the NACUFS 2023 National Conference. (Photo by Eric Stocklin/NACUFS) ity and wellness initiatives, to enhance student safety positive experiences through and well-being. Inclusivity is menu and facility design and Dining operations, which heroically hub and source of community, nournot just a value; it’s a corneremployee training, educational proensured safe and high-quality food ishment, rejuvenation and belonging. stone of our association and that of gramming, community engagement, service throughout the pandemic, At a student panel during the NACUFS our member institutions. Meeting and special events, and much more. are again stepping up to meet new 2023 National Conference in July, stuexceeding this need is driving ongoing The National Association of College challenges. These challenges include dents shared how their interactions innovation, refinement, and collabo& University Food Services (NACUFS) mental health concerns, shifting lawith dining staff and peers profoundly ration across a spectrum of different has, since 1958, aimed to support and bor dynamics, the rapid evolution of impact their well-being. One student approaches. elevate campus foodservice, becomtechnology, rising rates of food alleron the panel expressed that eating is NACUFS members showcased their ing a catalyst for continuous improvegies, higher product and labor costs, her favorite thing to do in college, and care and dedication around allergens ment through the innovation and coland uncertainties in higher education another shared that the dining hall is and special diets, along with many laboration of its members. Looking at more broadly. Given so many changwhere he feels cared for, because the other areas of excellence, in NACUFS’ the landscape of collegiate dining toing factors, this era presents unprecdining staff know his name. Another awards program this year. Highlights day, it is safe to say that these are not edented opportunities for growth, student noted the dining hall is where from award-winning submissions your grandparents’ cafeterias. ingenuity and transformation within she learns about sustainable living, included state-of-the-art teaching Today’s students have evolving campus dining. connects with friends and gains motikitchens, innovative education and needs and expectations, especially in The dining hall, frequented by stuvation to continue studying. continued on page 112 the wake of the COVID-19 pandemic. dents multiple times a day, is a social One of the conference keynote

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DELIVERY STRATEGIES

WITH SANDY PLOTKIN

RESPECT AND DIGNITY IS ESSENTIAL FOR DELIVERY PROVIDERS

I

need to pat myself on the back for this.

Over 25 years ago when we started manufacturing bags for pizza shops, I recognized, in time, that in-restaurant dining would lose market share to the ultimate convenience of home delivery. The arguments by restaurant owners were always the same; delivery food would cannibalize my customer base, it is too timeconsuming, the juice is not worth the squeeze. All this narrative was “what makes the daisies grow”.

A very good friend of mine, a prescient no-nonsense, executive at Gordon Food Service, Paul Nyland said in understated midwestern straight language: “You can never build a restaurant to hold as many customers as there are out there.” He couldn’t understand why with its potential that delivery was not being embraced by successful operators. The US had lagged far behind other countries that

Finally, as an industry, it is time to show the most basic of respects to our drivers.

Which means of course, if you deliver for us, you can use our restaurant’s rest room. deliver food.

As we now know, the advent of GrubHub, Uber Eats and Door Dash combined with something called the Pandemic to make convenience a priority. Most importantly, it brought my vision to fruition with what you could describe now as the “Golden Age “ of delivery.

I remember reading in the Wall Street Journal long ago that at 4 p.m. most women did not know what they were going to make for dinner. Today that is of course either the husband or wife! Most of us have received a call that goes like this: “Hi, how is your day going? (not the real reason for the call). What would you like for dinner?”

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This is code. What is really being asked is: would you like to go out, pick up food on the way home, or call for food?

The message is: I am working and do not have the energy to shop, prep and cook dinner. The last option is the most logical.

The old aphorism: “What does a significant other make for supper?

Reservations.” The key to this code is convenience. In two-income households it is not reasonable to shop, prep and cook when great food can be delivered. This is the foundation for the continued trend to greater reliance on delivery as a key element in a food provider’s baseline (profit plan).

There are a number of published reports, that document that restaurants that opt to deliver food, have seen revenue increase 30%. What’s really significant is how much of that new revenue stream finds its way to the bottom line.

Because there’s no capital investment required. The operator doesn’t need a new kitchen, or additional staff, or new space. A delivery program is a no brainer that makes total business sense. Of course, there are challenges and pitfalls, however the benefits and profits far outweigh other considerations.

The trend is clear so now let’s look at the challenges to making it work for your restaurant. As I see it, like all business

Sandy Plotkin is the President and CEO of CarryHot USA. He has built the Manhattan company into the world’s leading manufacturer of insulated food delivery bags. He built a highly successful career in the garment industry, when a cold pizza would change his life. Plotkin saw the opportunity to save the world from cold pizza and soggy fries and with that CarryHot USA was born.

The company’s bags are the industry standard for many of the nation’s leading pizza and quick serve chains.

They have also become a staple in school systems across the country.

He authored “Delivery Master USA™” in 1997. It remains the industry standard for operators seeking to create or update their delivery strategy.

He can be contacted via email at sandy@carryhot.com

ventures, the challenge is the people.

We are facing a labor shortage. Hiring signs are all over. Who wants to earn a living faced with dangerous weather conditions, delivery to households that are ill? The challenges to building a delivery staff are many. To my mind, the problem is clear, lack of accountability. Simply put, delivery persons are not licensed or in most cases not bonded or insured. A good percentage are illegal immigrants. Most employers are grateful to find a delivery person that is breathing. This is shortsighted, but there are solutions.

Here’s my thoughts on how to make this work for your restaurant. Pay more, currently delivery providers earn only $11.00 - $12.40 per hour, including tips! There is a movement to organize delivery providers that is growing significantly and will be a factor to be considered. The organization is, however, disorganized and filled with rifts. Keep an eye on the changing rules that are allowing new immigrants to the U.S. the right to work.

My second suggestion is that we get delivery drivers who are currently using E-bikes are unlicensed and unregulated back on regular bikes. These

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EYE

FOODSERVICE EVENT COVERAGE

METRO NYC’S FOODSERVICE INDUSTRY CELEBRATES VETERANS DAY WITH OPERATION MEND GALA

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mong the most respected foodservice consultants in New York and across the nation is the Jacobs | Doland | Beers duo of Gary Jacobs and Bob Doland. That respect comes from both the dazzling design they execute in high profile kitchens across the globe and for the things they do behind the scenes that often go unrecognized.

The recent partnership forged with foodservice equipment and supply representatives from Metro New York has resulted in the establishment of an annual celebration that has rapidly gained prominence as a highly anticipated event. This collaboration has significantly influenced the industry’s perception of the Veterans Day holiday, leaving an indelible impact on many of us.

Almost a decade ago, Jacobs caught wind of a very special project that was underway at the UCLA Medical Center to benefit veterans. Founded in 2007, UCLA Health Operation Mend heals the nation’s post-9/11 military, veterans, and family members by providing advanced surgical and medical treatment, comprehensive psychological evaluation and support, and intensive treatment programs for symptoms related to post-traumatic stress and

The award-winning Henry Singer and son Fred of Singer Equipment

traumatic brain injury. The program, including all travel and accommodations, is available at absolutely no cost to veterans or service members and to eligible warriors injured during military operations or training.

Jacobs and Doland have since reached out to Metro New York’s equipment reps and dealers to support the work of Operation Mend. Local reps BSE Marketing and Pecinka Ferri have teamed with New Jersey’s

“Gratitude, especially for the sacrifices that others make on our behalf, is healing and empowering.” — Joe Ferri K-Vent to support the Jacobs & Doland vision. “This is my favorite night of the business year and it is the only night that our entire industry is all on the same team,” added Jeff Hessel of BSE. “I am privileged that Gary and Bob brought me in at the beginning and allow me to be part of it.”

Those reps have then

The visionary Gary Jacobs of Jacobs | Doland | Beer whose vision launched the New York event

(L to R) Advanced Tabco’s Paige Hutner and Craig Cooper flank Pecinka Ferri’s Nick Mercogliano

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gone on to recruit the manufacturers they represent and even the service companies that handle daily warranty work to make a collective industry statement about how important Operation Mend’s mission is.

“Gratitude, especially for the sacrifices that others make on our behalf, is healing and empowering,” Pecinka

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The Hessel family shared the festivities with Operation Mend’s spokesperson and Marine Corps Veteran Aaron Mankin

(L to R) PBAC’s Michael Posternak, Joe Maresca of Vulcan and Tri-State’s Lynne Schultz

(L to R) Scientific’s Kurt Colucci and K-Vent’s David Hayes

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CHEFS’ HIGHLIGHTS

Article by The Chefs’ Warehouse

TOLHURST’S CREATIVE FARE IS FOUNDATION OF CLUB SUCCESS IN NEVADA

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hen it comes to private clubs, offering an enticing food and beverage experience is crucial for attracting and retaining members. And that’s exactly what Jakon Tolhurst has accomplished at Montreux Country Club in Reno, NV. With his creative approach to culinary delights, Tolhurst has managed to keep members and guests happy with an exciting food and beverage program. The menus at Montreux Country Club are filled with a variety of delectable options that cater to every palate.

Tolhurst understands the importance of creating dishes that not only taste amazing but also look visually appealing. Presentation plays a significant role in the overall dining experience, and he never fails to impress with his attention to detail.

Moreover, Tolhurst constantly seeks ways to incorporate fresh and locally sourced ingredients into his menus. This commitment to quality not only supports local businesses but also ensures that members are

Chef Jakon Tolhurst

treated to the finest flavors.

That commitment to local sourcing is a direct result of his background. Tolhurst is a local native who grew up on an organic farm in Nevada City. “I was already surrounded by food my whole life,” he explained. “And something about having that as my base. I had chickens — I got the eggs. I had potatoes — I dug them out of the ground.

Tending the earth and seeing the products from that point of view gave me a really good base. And then I sort of just fell into cooking.

I had a summer camp that was right next to me. I live in the middle of

nowhere in Nevada County and that happened to be the first job I took, and I started cooking at the age of 14. My uncle was leading the camp and he taught me a lot. By the time I was 18, I was running the camp, and I was like, I think I like this. I think I like cooking.”

Tolhurst’s career blossomed with a move to California. “I went to culinary school (San Francisco, CCA) and worked at some great restaurants down there,” the Nevada chef continued. “It reinforced my love for cooking, and I had my epiphany down there working for chefs like George Marrone and Michael Mina.

A delicious steak dinner from Chef Jakon Tolhurst at Montreux Country Club in Reno, NV

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I got to see that there are really no boundaries with food. I came back up to Lake Tahoe in 2002 and I opened up a couple restaurants.

And then I came back down to Reno in 2007, and I’ve been cooking in Reno ever since. I always just want to learn. I’m a student, and there’s never enough. You just keep learning every single day.”

In addition to the exceptional dining options, Tolhurst also focuses on providing an extensive selection of beverages. From handcrafted cocktails to an impressive wine list,

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CHEFS’ HIGHLIGHTS

from page 90

Montreux Country Club boasts a drink menu that rivals some of the best establishments in Reno.

Creative food and beverage offerings play a pivotal role in enhancing the overall experience at private clubs. These establishments are not just places to play golf or socialize; they have become destinations where members seek memorable experiences. By offering innovative and diverse menus, private clubs can cater to the evolving tastes and preferences of their members, ensuring they remain engaged and enthusiastic about their club experience.

Tolhurst has recognized this need for creativity and has been instrumental in transforming the food and beverage program at Montreux Country Club. With an extensive culinary background and a passion for inventive cuisine, Tolhurst has elevated the club’s dining experience to new heights. His expertise lies in combining classic flavors with modern techniques, resulting in dishes that are both familiar and exciting to the palate.

One of the ways Tolhurst has brought creativity to Montreux Country Club is through the use of seasonal and locally sourced ingredients. By incorporating fresh and high-quality produce, he ensures that the club’s menus are always in line with the latest culinary trends.

This commitment to using local ingredients not only supports the community but also adds a unique and authentic touch to the dishes.

A key to Tolhurst’s success at Montreux has been the support given to him by both club management and membership. “I’ve felt nothing but support since I’ve been here.

I’ve been here for eight months now and I’m really feeling out what the Members want, what direction they want me to go,” he said. “Generally speaking, 60 to 70 percent just want something very casual, but then there are the higher-end diners who want more advanced, progressive dishes. My fall menu just is a good mix including local lamb. The pre-

“Chef’s Warehouse enables us to offer the staples that they want (a pepper steak) and then I can go a little bit out-of-the-box with some of the other dishes.”

— Chef Jakon Tolhurst sentation changes depending on what pieces of the lamb I’m using, and the members have been very receptive to it.”

Tolhurst also understands the importance of building both a staff and a team of vendors that he can depend on to execute his vision. To accomplish that goal, he has partnered with The Chefs’ Warehouse / Allen Brothers. “We have chosen to use Allen Brothers’ Certified Angus Beef program,” he explained. “The marbling’s been very consistent.

And that’s what it’s all about. The longer you’re in this business, the more you realize that consistency is key. CAB (Certified Angus Beef ) from Allen Brothers is fantastic. It enables us to offer a classic ribeye with au poivre black pepper sauce and potato gratin. And that’s what the members are looking for. And me giving them those base dishes allows me to do the lamb, you know, something outside the box, because they have their standards. Chef’s Warehouse enables us to offer the

Chef Jakon Tolhurst preparing his latest creation

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staples that they want (a pepper steak) and then I can go a little bit out-of-the-box with some of the other dishes.”

In addition to the regular menu, Tolhurst has introduced themed dining events that showcase his creativity and culinary prowess. These events, ranging from wine-pairing dinners to globally inspired tasting menus, provide members with an opportunity to explore different flavors and cuisines. By continually offering new and exciting dining experiences, Tolhurst keeps members excited and engaged, encouraging them to return to the club time and time again.

Furthermore, Tolhurst understands the importance of catering to different dietary preferences and restrictions. With the rise in vegetarian, vegan, and gluten-free diets, he ensures that Montreux Country Club offers a variety of options to accommodate all members and guests. This inclusivity not only reflects the club’s commitment to providing exceptional service but also helps create a welcoming and inclusive atmosphere.

Tolhurst also has a keen understanding of staying one step ahead of his members palates.

“The service from my reps through Chefs’ Warehouse/Allen Brothers has been outstanding.

They are continually bringing new products to my attention and most importantly, they are always there for me when I need something on the fly. The spectrum of products is unbelievable. All the specialty stuff I’m looking for; all the standard stuff I’m looking for. It’s just great,” Tolhurst concluded.

The success of Jakon Tolhurst’s creative food and beverage program at Montreux Country Club is evident in the positive feedback and satisfaction expressed by members and guests. By combining culinary expertise, fresh ingredients, themed events, and dietary inclusivity, Tolhurst has created a dining experience that is both exceptional and memorable.

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FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY:

GARCIA TAKES HELM AS NYC OFFICE OF NIGHTLIFE MOVES UNDER DEPARTMENT OF SMALL BUSINESS UMBRELLA

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he NYC’s Office of Nightlife was created before 2020 and priorities have changed. So New York City Mayor Eric Adams announced last month that the office will move. It will become part of the Department of Small Business Services after operating under The Mayor’s Office of Media and Entertainment.

“From the dance venues of Brooklyn to the Latin clubs of Queens and everything in between, nightlife has always been part of what makes New York City so vibrant and unique,” Mayor Adams explained. “We are taking steps not only to bolster the businesses that make nightlife special, but also to usher in a new chapter in our efforts to support the industry.”

By transferring the Office of Nightlife to SBS and cutting red tape for the nightlife industry, this legislation will make sure that nightlife establishments get the resources they need to thrive and help our economy grow to new heights.”

In addition to the move of the of-

Jeffrey Garcia

I have no doubt [Garcia] will bring his experience, expertise, and commitment to serve New York into the position of executive director of the city’s Office of Nightlife while continuing and expanding upon the office’s essential work. fice, the Mayor also announced the appointment of hospitality industry veteran Jeffrey Garcia to lead the Office of Nightlife (ONL) in its new home at the New York City Department of Small Business Services (SBS). Garcia is an experienced entrepreneur and hospitality veteran who has long advocated for minority-owned businesses. “We are also ensuring that the Office of Nightlife has the strong leadership needed to uplift nightlife businesses across the city,” the Mayor added.

“As the son of a single mom from the Dominican Republic, born and raised in Washington Heights, I am grateful to Mayor Adams and Commissioner Kim for entrusting me with this opportunity to serve my city as executive director of ONL. This is my dream job,” said ONL Executive Director Garcia. “My family knew struggle, but we had a strong foundation of hard work and service, which I brought with me as I rose through the ranks at the NYPD, opened my own hospitality businesses, and went on to elevate minority-owned bars and restaurants across New York as an advocacy leader. I am looking forward to this transition to SBS, as ONL grows to provide more resources to support the nightlife industry across New York City.”

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Garcia has been an entrepreneur and business owner in Washington Heights and Kingsbridge for decades.

A retired New York City Police Department (NYPD) first grade detective of the Organized Crime Control Bureau, Garcia previously served as president of the New York State Latino Restaurant, Bar, and Lounge Association, working to bring equity and inclusion to the industry and working through the challenges of the COVID-19 pandemic. He also served on the New York City Small Business Advisory Council. As an accomplished entrepreneur, Garcia has additionally served as a board member at the New York City Hospitality Alliance and helped found the Latino Cannabis Association.

Jeffrey Garcia is set to fill very big shoes. As we get set to work with Jeffrey, we owe our gratitude to the Office of Nightlife’s Founding Director Ariel Palitz. “I am so proud that the important work of the Office of Nightlife is continuing under new leadership with Jeffrey Garcia,” Palitz noted. “His love for our city, experience in representing this industry and commitment to serving the community are exactly what is needed to ensure that there is always someone there to protect and care for our essential NYC nightlife.”

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. Learn more at https:// www.thenycalliance.org/

Our Alliance community is excited to help Jeffrey write the next chapter. He is a born and bred New Yorker who has spent his career dedicated to public service, in and out of government, supporting the people and small businesses that make New York the greatest city in the world. I have no doubt he will bring his experience, expertise, and commitment to serve New York into the position of executive director of the city’s Office of Nightlife while continuing and expanding upon the office’s essential work.

We commend Mayor Adams’ selection of Jeffrey Garcia for this position, along with his enactment of two important bills sponsored and championed by Council Member Julie Menin. The first will move the Office of Nightlife to the Department of Small Business Services where it will have the agencies extensive resources and support at the ready, and the second will reduce unnecessary fines on small businesses and instead focus on education, correction, and compliance first. It’s a good day for nightlife and small business.

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NEWS

By Jackson Hart

NEW OPENINGS

KAISEKI-INSPIRED OMAKASE MAKES IMPACT WITH ZHENG’S NEW NYC OPENING

I

nnovation has become synonymous with the name Jay Zheng in the New York City culinary scene.

A native of rural China, Zheng spent decades honing his skills in the kitchen, and became the proud owner and head chef of Queens’ first omakase restaurant, and Manhattan’s first kaiseki-style omakase offering.

Chef Zheng story is highlighted by a captivating journey from China to the Midwest, and finally, to the Big Apple. Zheng fondly credits his father with inspiring his foray into the culinary world. A third-generation chef and restaurateur, he learned the fundamentals of cooking at only twelve: “While other kids were playing outside,” Zheng recalled, “I was always in the kitchen, learning how to properly hold knives, or to cut and prepare all kinds of food.” His father, he explained, dabbled in all kinds of Japanese cuisines, including sushi, teppanyaki, and ramen, and even invested in American-style eateries, exposing Zheng to a variety of tastes

Chef-Owner Jay Zheng

and techniques. Despite initial resistance – even leaving the family business to pursue a degree in engineering – Zheng’s love for cooking led him to a job in fine dining at the Peninsula Hotel in Chicago.

He describes hotel restaurant life as “militaristic,” with each chef assigned to a specific post or duty and each dish requiring perfection. Nev-

ertheless, Zheng came to appreciate the amalgamation of small components into a finished dish and the prepwork required to transform unadorned ingredients into a flavorful feast, and soon sought to establish his own restaurant. He left to join his father in opening Kaisen, an upmarket large-venue sushi restaurant in South Bend, IN, in 2012. Looking to create

a more intimate experience, the chef left for New York in 2015 to open an omakase joint: “If you want to make it anywhere, you’ve got to make it in the ‘City’ first,” he quipped.

At the time, the fine dining Japanese scene in Chicago was still very much fixated on sushi and the roll, so Zheng set his sights on Manhattan.

However, operating a small restaurant in bustling downtown would prove to be prohibitively costly. “I decided to take a risk instead,” explained Zheng, still looking to fulfill his dream, “and opened the first omakase restaurant in Queens.” Named Gaijin, meaning ‘outsider,’ his new Astoria-based restaurant served a modern take on omakase and was a very quick hit amongst Manhattanites: “We were completely packed after the first month – omakase was still very popular, and there were only ten or so restaurants in Manhattan, so we did very well.”

Gaijin remained open for another five years until the onset of the CO-

continued on page 110 96 • December 2023 • Total Food Service • www.totalfood.com

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December 2023 • Total Food Service • www.totalfood.com • 97

NEWS

INFLIGHT DINING

SERVAIR/AIR FRANCE TURN TO THE POWER OF CELEBRITY CHEFS TO CREATE LOYAL FLYERS

T

imes Square in New York City is known for its bright lights, towering billboards, and lively atmosphere.

Amidst the hustle and bustle, a particular billboard caught the attention of many passersby recently - a mouthwatering advertisement showcasing the delicious food offered by Air France. This captivating display taste sparked curiosity about Air France’s approach to their in-flight meals.

For years, it seemed as if food had become an afterthought at best on most flights. Air France’s Manhattan billboard seemed to be sending a very different message. A dive into the world of Air France’s food offerings and explore what sets them apart was the logical next step.

In addition to handling the foodservice on Air France, Servair: handles on board dining for 120 airlines, operating at 22 airports in 18 countries and employing 10,500 people, Servair a major player in airline catering and food services in France and Africa. Since it was founded by Air France in 1971, Servair has made its culinary identity a strategic priority and partnered with the world’s greatest chefs.

Air France is renowned for its commitment to offering high-quality cuisine on its flights. The airline prides itself on partnering with renowned chefs and experts to curate menus that cater to diverse palates. By col-

laborating with Michelinstarred chefs, Air France ensures that their passengers experience culinary excellence even at 30,000 feet.

“Air France has always wanted to showcase French gastronomy,” François Adamski, Servair corporate chef and member of the Servair Culinary Studio detailed. “Great names such as Alain Ducasse, Gaston Lenôtre and Paul Bocuse have all shared their genius at Servair. Then Servair created the Studio Culinaire Servair with Joël Robuchon, voted Best Chef of the 20th century with his 32 Michelin stars, to bring French cuisine to all Air France passengers.

This story continues today with a true dream team of French cuisine: AnneSophie Pic, Régis Marcon, Michel Roth, Guy Martin, Mauro Colagreco and others. In 2023, Air France is Chef François Adamski (Photo by Philippe Bauduin) working with nearly 20 top French chefs to treat its customers. A record!”

Régis Marcon (3 Michelin stars) takes The stars of that culinary team inus into the world of mushrooms and clude Chef Pic, the world’s most Milocal produce from his native Auchelin-starred chef, who shares her vergne. Mauro Colagreco, whose Miflavors with us, with her unique femirazur was recently named Best Resnine, floral and full-bodied touch. taurant in the World with 3 Michelin stars, takes us on a journey into sustainable gastronomy.

“As recognized French chefs and honorees including Michelin stars,

“Air France has always promoted French gastronomy with pride and panache, and Servair has always defended the values of cuisine and honored the signatures of the chefs with whom it works.” — François Adamski 98 • December 2023 • Total Food Service • www.totalfood.com

Meilleur Ouvrier and Bocuse d’Or, I believe we are ambassadors for French cuisine,” Adamski continued. “Air France has always promoted French gastronomy with pride and panache, and Servair has always defended the values of cuisine and honored the signatures of the chefs with whom it works.”

Servair then entrusts each of those chefs to create specialty menus items.

“Each chef has their own culinary universe, representing either their region, their creativity, or their attachment to a particular product (mushrooms, fish, etc.),” Adamski said. “Each time, we ask them to translate their gastronomic universe into the constraints of air travel for passengers.

When the chefs sign dishes for Air France, this involves discussion sessions between the chef, Servair and Air France teams.”

For many passengers, the in-flight dining experience plays a pivotal role in shaping their overall perception of an airline. Recognizing this, leading international carriers have started prioritizing the quality of their onboard meals, shifting from the conventional perception of airline food. By offering a diverse selection of delectable dishes prepared with fresh ingredients and innovative culinary techniques, airlines can transform the perception of in-flight dining into a truly delight-

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SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE

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

(L-R) Joel Elliott, Daniel Lessem, Greg Mulligan, James Haberstroh, Brandon Harpster, and DJ Malfitano.

RATIONAL USA PROMOTES SIX CORPORATE CHEFS SCOOP heard that RATIONAL USA, the leading manufacturer of intelligent cooking equipment for commercial foodservice, recently announced the following promotions: • Joel Elliott has been promoted to Sr. National Corporate Chef (Key Accounts). He joined RATIONAL in May of 2004 and has served as Regional Sales Manager, Regional Corporate Chef, and Senior Key Accounts Corporate Chef. He will report to Billy Buck, VP of Culinary.

• Daniel Lessem has been promoted to Director of Education & Strategic Initiatives. He joined RATIONAL in August 2016 and has served as Regional Corporate Chef and Director of Educational Partnerships. He will report to Billy Buck, VP of Culinary.

• Greg Mulligan has been promoted to National Corporate Chef (iCombi). He joined RATIONAL in November 2009 and has served as Regional Sales Manager and Regional Corporate Chef. He will report to Billy Buck, VP of Culinary.

• James Haberstroh has been promoted to National Corporate Chef (iVario). He joined RATIONAL in May last year as Regional Corporate Chef.

He will report to Billy Buck, VP of Culinary.

• Brandon Harpster has been promoted to National Corporate Chef (Training & Events). He joined RATIONAL in April this year as Regional Corporate Chef. He will assume full responsibility for design and oversight of culinary training programs. Brandon will report to Billy Buck, VP of 100 • December 2023 • Total Food Service • www.totalfood.com

Culinary.

• DJ Malfitano has been promoted to Regional Corporate Chef (effective November 1, 2023).

Malfitano has served as the Regional Sales Manager for Illinois and Wisconsin. He will be reporting to James Haberstroh.

“We’re very proud to promote these RATIONAL chefs. All of them have shown such hard work and dedication, in a variety of contexts and in a variety of ways. This is the next step in the right direction for RATIONAL as an organization and our team will continue to support our sales and aftersales process, always aiming for maximum customer benefit,” notes Billy Buck, Vice President of Culinary for RATIONAL USA.

COFFEE PERMEATES U.S. MARKET-IT’S BIG BUSINESS SCOOP learned that U.S. consumers spent nearly $110 billion on coffee and related goods in 2022, and coffee accounted for more than eight percent of the value of the entire foodservice industry, according to a Technomic study of coffee’s economic impact in the United States that was commissioned by the National Coffee Association.

“Coffee not only fuels our daily lives, it is a powerful engine for jobs, communities, and the U.S. economy,” said William Murray, NCA CEO. The study found that coffee supports more than 2.2 million U.S. jobs and generates more than $101.2 billion in wages. Additionally, the research discovered that coffee represents 1.3 percent of the

U.S. economy, and it is responsible for nearly $38 billion in federal, state, and local tax receipts.

Broken out by sector, coffee shops represent the largest share of coffee sales, responsible for $32.9 billion in annual sales, followed by quick-serve restaurants at $17.4 billion, and supermarkets at $15.6 billion.

According to a separate report from Technomic, a coffee drink, the iced Americano, is the fastestgrowing nonalcoholic beverage in the foodservice space, experiencing 27.5 percent growth in the last year. This is much larger than the four percent growth that coffee experienced, and the 6.4 percent growth that cappuccinos and lattes both saw. Common Americano pairings are milk, oat milk, flavored syrups, and almond milk. As of the second quarter of this year, the iced Americano was found on roughly 0.9 percent of all menus in the U.S.

AJINOMOTO FOODS OF NORTH AMERICA ANNOUNCES FOUR NEW GLOBALLY INSPIRED PREPARED ITEMS SCOOP learned that Driven by industry insights, Ajinomoto® Foods North America is revolutionizing the culinary landscape with innovative new products that promise to elevate menus and captivate customers. With a focus on high-quality frozen appetizers, handhelds, entrées, and sides, Ajinomoto is making it easier than ever to offer menu items with global flavors that leave a lasting impression.

First up is the Revel Eats® Horchata Bite, a Latin-inspired treat that’s impossible to resist. Crafted from a delectable blend of cream cheese and traditional horchata flavors, including cinnamon, vanilla, and rice flour, these bite-sized morsels are coated in a crispy oat breading. It’s a symphony of Latin textures and tastes that will have customers coming back for more.

The Posada® Cruncheros® Spinach Artichoke

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Rolled Taco takes a classic dish and gives it a unique twist. A freshly made tortilla is loaded with cream cheese, Parmesan cheese, spinach, artichoke, and green chiles, then encased in a seasoned coating for an addictive crunch. This snackable creation delivers consistent quality every time.

hands-free. This technology is also available currently in select Dunkin’ and KFC drive-thru lanes.

ENLIGHTENED HOSPITALITY INVESTMENTS INVESTS IN QU STARTUP

The Little Ram Automat

Golden Tiger Spicy Vegetable Rolls

For those craving something spicy and flavorful, the Golden Tiger® Spicy Vegetable Spring Roll is the answer. Its delicate crepe-like wrapper holds a tantalizing blend of fresh vegetables, umami spices, and sesame oil, all kicked up a notch with chile flakes and cayenne pepper. With a longer hold time, it ensures exceptional flavor and presentation.

Lastly, Posada’s new Latin Rice is a flavorful addition to any meal. Long grain white rice is seasoned to perfection with tomato paste, chicken bouillon, cumin, chili powder, and herbs, then blended with fire-roasted red bell pepper, roasted poblano peppers, and roasted corn. It promises better rice grain integrity and fluffy perfection, making it the ideal accompaniment to Latin dishes.

With these innovative offerings from Ajinomoto® Foods North America, operators can elevate their culinary creations and keep their customers coming back for more, all while enjoying the convenience of high-quality frozen options. Ajinomoto Foods North America is your trusted partner for great food to serve your customers, from appetizers, sides to entrées and handhelds. Find online tools, websites, menu ideas, and more at AjinomotoFoodservice.com.

OYSTERS 24/7 IN THE LITTLE RAM AUTOMAT SCOOP heard that Stefanie Bassett and Elizabeth Peeples the owners of The Little Ram Oyster Company on the North Fork of Long Island have built an Oyster vending machine--The Little Ram 102 • December 2023 • Total Food Service • www.totalfood.com

Automat, a tall steel refrigerated case that houses freshly harvested oysters that you can purchase anytime (24/7) you crave a bit of briny mollusk in your life. The ladies have become oyster farmers and have grown and harvested about 2 million oysters so far. Peeples is an elected official in the Town of Southold and a town trustee and is working to protect Long Island waterways and coastal land. The Little Ram Automat is open 24/7 and is located outside their building at 61600 Main Road, Southold. It’s currently stocked with: Little Ram Oysters, Bang Bang Sauce and Seasoning, Shuck Kits, Swag, Fishwife Tinned Fish Trios, Clamity Jane Clam DiP, and more. Their Automat offerings will always rotate, but you can always count on freshly harvested Little Ram Oysters.

BROOKLYN DUMPLING SHOP OPENS DRIVE-THRU WITH SMARTPHONE-ENABLED TECHNOLOGY SCOOP heard that Brooklyn Dumpling Shop founder Stratis Morfogen announced that the company will be opening its first drive-thru location in Texas in 2024, and the location will be powered by smartphone-enabled AI technology from BlueDot – a quick-service drive-thru technology company. Instead of just enabling Brooklyn Dumpling Shop’s future drive-thru lanes with voice AI assistants, and will try the latest tech available for the drive-thru lane with geofencing technology that can sense when customers enter the drive-thru lane and allow them to place orders

SCOOP heard that Restaurateur Danny Meyer’s investment firm, Enlightened Hospitality Investments, announced an investment in startup technology platform Qu. In partnership with the Union Square Hospitality Group-affiliated investment group, Qu hopes to kickstart more product innovation, including in-store POS systems, kiosks, and digital ordering to drive-thru, KDS, and unified menu management. Prior to this investment, Enlightened Hospitality had mainly invested in foodservice concepts, including Slutty Vegan, Chip City Cookies, and Tacombi.

“Qu’s technology embodies the essence of Enlightened Hospitality, enriching both the guest and employee journey,” Danny Meyer said in a statement. “By unifying the fractured digital and in-store ordering ecosystem, Qu creates a smoother, more efficient environment for valued restaurant team members, empowering them to deliver extraordinary guest experiences. The result is increased profitability and new revenue opportunities.”

NEW AI FEATURES ADDED TO SQUARE, LIGHTSPEED, AND CURBIT SCOOP discovered that top technology companies announced new AI features including: Square recently announced 10 new generative AI features, including a few restaurant-specific features like a menu generator, AI-generated background images for websites, ChatGPT-written email copy, AI team announcements, website copy generator, autogenerated kitchen categories for better KDS organization, and POS item descriptions.

Lightspeed announced new OpenAI-backed generative AI tools including a menu generator that generates product information, creates AIbased menu images, and uses AI to auto-translate a restaurant’s menu into multiple languages. The company also released non-generative AI-based merchant analytics, like the Magic Menu Quad-

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rant, that can inform operators about popular menu items.

Curbit announced new AI-powered order throttling software, first rolled out in partnership with and available at 129 Smashburger locations. The feature synchronizes online order promise times with actual kitchen capacity, which allows customers to get real-time updates on their order and minimizes overall wait times.

NEW MOBILE APP DEBUTS FROM TOAST SCOOP learned that Toast recently announced the release of the new Toast Now mobile app, giving operators mobile access to their tech stack, and allowing them to run their restaurants offsite. The operator-facing app includes such features as real-time sales and labor reporting; a manager log to keep track of daily operational challenges, updates, and coordinates; and a delivery channel that can help control kitchen flow.

The company also released updates to its POS system, with a new advanced table management feature, and a dark mode capability that can help the POS better blend in in low lighting.

HOSHIZAKI AMERICA, INC. EXPANDS ITS PRODUCT OFFERING WITH NEW HEATED CABINETS, SLIM 52” REFRIGERATOR, AND FREEZER GLASS DOOR MERCHANDISER SCOOP heard that Hoshizaki America, Inc. is proud to announce the launch of its latest products: all new Heated Cabinets, 52” Refrigerator, and Freezer Glass Door Merchandiser. The new product offerings are designed to expand the versatility businesses have for handling food storage and display.

“We are elated to introduce these innovative heating and refrigeration solutions to the market,” states Srikar Vemula, Director of Product Management.

“Our team has dedicated countless hours to crafting products that not only meet but go beyond our customers’ needs. These additions exemplify our unwavering commitment to delivering high-quality, efficient, and visually appealing choices that empower our customers to thrive.”

104 • December 2023 • Total Food Service • www.totalfood.com

(L to R) Hoshizaki’s new Heated Cabinet, 52” Refrigerator, and Freezer Glass Door Merchandiser

Heated Cabinets Hoshizaki’s Steelheart® Series just got hotter with its new line of reach-in and pass-thru heated cabinets. Eight available models are engineered to maintain consistent airflow throughout the cabin, reducing temperature variations and ensuring culinary creations are always served at their best. Equipped with a temperature set point of 140°F to 180°F, adjustable shelves, and extra sheet pan storage, Hoshizaki’s heated cabinets are an indispensable asset for foodservice operations in schools and universities, restaurants that cook in large volume, banquet halls, and convention centers.

52” Refrigerator Another addition to the Steelheart® Series, the R2A-FSN 52” Refrigerator is a more flexible option for kitchens with space constraints. It boasts the same quality and key features of Hoshizaki’s standard reach-in including top mount ventilation, stainless steel interior and exterior, ducted airflow system, and ENERGY STAR® certification – but with a smaller cubic footprint. This refrigerator is ideal for schools and universities, food trucks, and more.

Freezer Glass Door Merchandiser Hoshizaki’s FM-23-HC Freezer Glass Door Merchandiser combines functionality with aesthetics, offering an elegant display for frozen goods.

Its large, glass door provides excellent visibility, allowing customers to browse products with ease.

With adjustable shelving, LED lighting, and a robust cooling system, it is a versatile addition to

any retail space, including grocery and convenience stores.

HOSHIZAKI is the world leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With corporate headquarters in Peachtree City, Georgia, and a second manufacturing facility in Griffin, Georgia, Hoshizaki America, Inc. employs over 1,000 people nationwide. Hoshizaki’s attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR® Partner of the Year multiple years in a row for superior energy efficiency achievements.

For more information, visit Hoshizaki America at hoshizakiamerica.com or follow on Facebook, Instagram, LinkedIn, and YouTube.

SHFM FOUNDATION HOLDS ANNUAL GALA AND ANNOUNCES DICK CATTANI FELLOWSHIP AWARD WINNER The Society for Hospitality & Foodservice Management (SHFM) Foundation hosted the annual SHFM Foundation Gala, on Monday, November 13, 2023, at Inside Park at St. Bart’s in New York

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City. The Gala is an opportunity with less than three ingredients. We for the SHFM community to enjoy take pride in creating all our recipes, conversation and culinary delights, ensuring our products are not only while raising funds for the importasty but natural.” tant programs supported by the SHFM Foundation. This year’s event was a resounding success, quickly selling out, and allowing the SHFM Rooted in southern comfort food, Foundation to continue its mission. paired with cold beer and craft cockThis year’s Foundation Charitatails, and wrapped in hospitality, ble Partner was MAPP, a non-profit Jacob’s Pickles, has opened at The that empowers women to lead usSoNo Collection. Jacob’s Pickles first ing a roadmap designed with the made its mark on New York’s Upindustry’s top programs, mentors per West Side in 2011. Its industrial and partners to create gender and design aesthetic and warm casual racial equity and policies that supvibe set the tone for the restaurant’s port working families, sponsoring brunch, dinner, and late-night scene, pandemic relief grants and creatwith American craft cuisine, scratching opportunities for representation made southern comfort classics, where women and people of color handcrafted cocktails, and pickles are sorely missed. The featured chefs always serving as a perfect pairing.

(R) Danielle Mason, Winner of 2023 SHFM Foundation Dick Cattani Fellowship Award who curated the evening’s menu Founder/Owner Jacob Hadjigeorgis were Chef Bao Bao, Chef/Owner, took his passion for comfort food, Baoburg; Chef Christine Lau, Chef, Van Leeuwen Ice Cream and Joey Bats Cafe are craft beer, and design and, along with Chino Grande & the CLAU group; Chef Eunji Lee, expected to begin construction this Fall. These his father and mentor George Hadjigeorgis, creatChef/Owner, Lysée NYC; and Chef Emily Yuen, tenants join Luke’s Lobster and Dirty Taco, which ed Jacob’s Pickles, the first full-service restaurant Chef, Lingo. opened in the Dining Concourse last year. for the Pickle Hospitality Group. Dining enthusiThe SHFM Foundation Dick Cattani Fellowship asts, influencers, and New York’s food media soon Award, named in honor of industry icon Dick CatSahadi’s, the historic Middle Eastern market put Jacob’s Pickles on the map, leading to satellite tani, recognizes an SHFM member who has made recently opened a restaurant and bar, not anothlocations throughout New York’s boroughs. The significant contributions to the success of the er grocery store, inside Market 57, the food hall restaurant’s newest location in Norwalk, CT, is JaFoundation and the industry. This year’s recipirun by the James Beard Foundation that opened cob’s Pickles’ first foray into the ‘burbs. The menu ent, announced at the Gala, is Danielle Mason, earlier this year. The restaurant has dine-in seatis executed by Chef David M. Perez, the Culinary Middleby. ing and bar service with shawarma saj wraps and Director at Pickle Hospitality and the restaurant’s The Society for Hospitality and Foodservice toshka, a Lebanese flatbread filled with cheese. spirited beverage program is led by Selina Ardan.

Management Foundation is the philanthropic Sahadi’s opened in Battery Park City in 1895 when leader attracting, educating and supporting dithe area was called “Little Syria.” In 1948, the groFourth Generation Taquero Adrian Hurtado has verse talent, extending SHFM’s impact in the incer moved to Brooklyn Heights. The business now taken his popular taco food truck brand and perdustry, while developing the next generation of has a restaurant and a wine shop at Industry City manently parked it as a brick-and-mortar restaudiverse hospitality professionals by empoweringin Sunset Park. rant and craft cocktail bar aptly named Taco Guy individuals through awareness, education and rein the Wall Street neighborhood. Hurtado pursued lationship building. For more information, please his restaurant career in CT, working in the kitchen visit www.shfm-online.org/shfm-foundation. and behind the bar at various trendy restaurants, Bubble Tea (also known as Boba), the sweet including Bar Sugo, the same location where Taco and creamy tea-based beverage laced with chewy Guy is now. He moved to New York City to learn tapioca “pearls” and rooted in Taiwanese culture and grow as a bartender and worked at some of lands in Stamford in the form of PENNY CHA. Restaurant openings have picked up in New the best bars and restaurants in the world, like the Owned and operated by husband-and-wife team York City and around the country with hundreds legendary speakeasy PDT (Please Don’t Tell), Enand Stamford residents Michael and Veronica of new restaurants and bars opening over the past rique Olvera’s ATLA, and the popular Flatiron DisMcKeown, the duo saw an opportunity in Stamyear. Here’s a roundup of recent openings. trict gem Cosme. Hurtado started his food truck ford to bring their love of bubble tea back from biz right around the time of the pandemic, creatNew York City, where this attorney and marketing what he saw at the time as “his own destiny.” ing professional were living prior to moving the ‘burbs of Stamford.

Five new food tenants are moving into the Din“We make our boba in-house using only two ing Concourse at Grand Central Terminal. Veselka ingredients – 100% tapioca starch and water,” and Wonderen Stroopwafel opened in the southsays Veronica, “Our fruit juices and syrups are west corner of the Dining Concourse. Playa Bowls, continued on page 108 made with fresh fruit, each processed in-house,

NORWALK, CT

STAMFORD, CT

OPENINGS

NEW YORK CITY

AVENTURA, FL

106 • December 2023 • Total Food Service • www.totalfood.com

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Eureka! Restaurant Group and Grupo Carolo Hospitality opened The Amalfi Llama, an exciting new restaurant concept at Esplanade at Aventura, a new open-air retail, entertainment and culinary destination. Inspired by cultures stretching from Patagonia’s countryside to the Mediterranean’s Italian coast, The Amalfi Llama utilizes live-fire cooking – a masterful fire-manipulating technique found in many cultures – smoke, coals and embers to prepare meat, seafood, and vegetables to seductively smoky perfection.

MIAMI, FL Constellation Culinary Group has opened Teatro, an immersive dining experience at the Adrienne Arsht Center for the Performing Arts of Miami-Dade County serving a New American menu with creative European and Latin influences from Executive Chef Jose Danger. Chef Danger has been a part of Constellation Culinary Group’s expert team of culinarians for over five years. He holds a BS in restaurant management from Johnson & Wales University and has had the opportunity to work at some of South Florida’s most celebrated restaurants. Teatro’s menu is a collaboration between Chef Danger and Constellation Culinary Group’s corporate executive chef, Aaron Janus, who leads food and beverage across Constellation’s portfolio.

MINNEAPOLIS, MN Masa & Agave opened in the basement of Hotel Ivy below the recently opened Breva, Masa & Agave is a speakeasy-style cantina serving regionally-inspired Mexican food. Masa & Agave boast a scratch kitchen, led by Executive Chef Ed McDevitt, who has over two decades of culinary experience in kitchens across the United States. Based on his extensive culinary experience at Rosa Mexicano and many travels throughout Mexico, McDevitt has a deep appreciation for the colors and flavors of the region.

Tony Edgerton, Apicii’s Director of Beverage, has curated a list of more than 200 agave spirits arranged in a Book of Agave that outlines the history of agave distillation.

APPOINTMENTS John Ragan, MS, has been named Division President of USHG Restaurants. He began his tenure in 2006 as Beverage Director of Eleven Madison Park, and in 2011 became Wine Director across USHG. The following year, John earned the prestigious Master Sommelier dis-

SERVAIR / AIR FRANCE tinction from the Court of Master Sommelier - an honor held by fewer than 300 individuals globally. In his new position, he will lead USHG’s 2,000+ employees across its full-service restaurants, inclusive of Blue Smoke, Ci Siamo, Gramercy Tavern, Manhatta, The Modern, Porchlight and Union Square Cafe.

Luxury hospitality veteran David Mars has joined The Umstead Hotel and Spa in Cary, NC, as their Managing Director, and Hannah Barton as both their Wine Director and the General Manager of their flagship fine dining restaurant, Herons.

The Davenport Hotel Collection — whose portfolio of five upscale hotels in Spokane, WA, includes the legendary Historic Davenport Hotel — welcomed Chef Patrick Dahms as new Area Culinary Director. In this new role, Chef Dahms now oversees the guest dining experience, recipe innovation and culinary operations across the hotels’ food and beverage outlets, banquet halls and private events.

The Kimpton Sylvan in Atlanta, GA, has two new additions to their team – Bill Brillinger, Head Sommelier & Lead Bar Manager, and Terrence Scott, Executive Pastry Chef. They both have a wealth of knowledge and will be overseeing Sylvan’s three unique indoor and outdoor dining and drinking concepts: the Betty, a nostalgic supper club; Willow Bar, a tuckedaway garden bar; and St. Julep, a vibrant rooftop lounge.

George Madosky, Chef of JBFA-winning Restaurateur Ellen Yin’s flagship, Fork in Philadelphia, has been named to the Careers through Culinary Arts Program (C-CAP) Philadelphia Chef Council Members. C-CAP, helmed by longtime chair Marcus Samuelsson, provides culinary, job and life skills to over 20,000+ middle and high school students nationwide. George has been involved with C-CAP for three years and has served as a mentor for and supervisor for many C-CAP students along the way, many of whom were eventually hired at Fork or other top kitchens around Philadelphia. Mentorship is an innate passion for George but is a pillar of Yin’s High Street Hospitality Group to boot. The program offers scholarships to kids to attend excellent culinary schools and universities and ensures that every student who completes the program gets job training and job placement.

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from page 98

ful experience. By investing in premium food and collaborating with renowned celebrity chefs, international airlines can elevate their brand image and foster customer loyalty.

Air France and Servair have built a model that ensures consistency and quality. “Airline catering is based on two pillars: naturally, the quality of the cuisine, but also strict compliance with food hygiene and safety standards (HACCP, cold chain, etc.). This is not a job that can be improvised and relies on great professionals. The Servair touch is to bring the codes of haute cuisine to the table, which is why Michelin-starred chefs don’t hesitate to entrust us with their signature dishes, because they know that we respect their cuisine and the spirit of the kitchen. Air France also has very high standards and always favors local and seasonal products.”

Servair’s “Make Eat Better” mission is the tangible expression of its commitment to sustainable catering, aimed primarily at promoting responsible and sustainable food products, including Made in Local. To achieve this, Servair strives to find the right balance between financial efficiency, social fairness, our impact on the environment and keeping a local foothold, in all its decision making and running operations.

To accomplish consistency and safety, most of Servair’sr production units are located at airports, with public access for supplies on one side, and stringent security constraints on the other. Leading to airside access to supply aircraft. All this is in keeping with the concept of ‘forward motion’, where a delivered product never goes backwards, and is always checked in terms of safety, hygiene and food safety.

“As you can imagine, Servair is at the cutting edge of all cooking techniques, and we keep a close eye on new developments,” Adamski added. “Together with Joël Robuchon and Bruno Goussault (the world expert scientist in sous-vide cooking), we are proud to have developed and improved the sous-vide technique, which is totally adapted to our needs and guarantees softness and flavor.”

While some may argue that investing in high-quality food and celebrity chefs is an unnecessary expense, the reality is quite the opposite. The cost of food and beverage on each flight is minimal compared to the revenue generated from ticket sales, often amounting to thousands of dollars per passenger. Consequently, the return on investment from providing exceptional dining experiences can significantly outweigh the initial cost, making it a worthwhile investment for international airlines.

Adamski outlined the Servair/Air France recipe for success: “Each menu is first a story. Every airline has its own story, and every chef has his or her own story to tell. At Servair, we are the storytellers who must connect all these stories and share them through taste with all our passengers.”

December 2023 • Total Food Service • www.totalfood.com • 109

BRAND MARKETING STRATEGIES they’re using the right tone and language that accurately represents who you are as a brand. A niche sparkling beverage company might use more lighthearted and playful language, while a fine dining restaurant may want to adopt a more sophisticated, professional tone. Knowing who you are as a brand, and how you want to live in the hearts and minds of your guests, is key to cultivating your voice.

6. Assess Brand Collaborations Partnering with another brand to create a unique product or experience can serve to expand your business’s reach by exposing it to new audiences, and giving your current fans a reason to revisit. As creative collaborations become increasingly commonplace—including stunt flavors, food and fashion partnerships, gaming integrations, and celebrity endorsements—it’s important to assess your budget and goals when deciding who to approach for a partnership. What do you want to be known for and does the partner brand align with this? If working with a smaller budget, what else are you bringing to the table? Are you most interested in raising brand awareness, or driving immediate revenue? Is securing media coverage an important goal? All of these factors should be considered when evaluating potential collaborations.

7. Develop A Paid Social Media Plan If you aren’t running paid social media campaigns, you are missing an important part of your social media program. Social media advertising is not only for big brands; a post boosting strategy and/or a small awareness campaign can greatly benefit businesses of all sizes. Putting dollars behind your content allows you to increase its reach beyond just your followers, engaging specific target audiences. You can begin with a budget as small as a few hundred dollars a month, and optimize your spend, your content, and your targeting based upon the results. Testing out post boosting and ad campaigns can be a relatively low cost, low risk way to level up your marketing.

from page 32

8. Leverage UGC User-generated content (UGC) is particularly meaningful for Gen Z, who often promote brands they love, and look to other consumers for honest reviews. As the demand for UGC has risen significantly, creators specifically dedicated to producing UGC for brands have become their own niche. With an increasing number of consumers seeking authenticity in marketing, leveraging Instagram and TikTok content from users who are willing to share feedback on your services or products is a great way to increase trust among your target audience, develop community, and increase brand visibility.

9. Budget for Influencers According to Statista, the global influencer marketing market value stood at $21.1 billion U.S. dollars as of 2023, having more than tripled since 2019. The days of influencers posting in exchange for only products or services are waning. Influencers now charge a premium for their highly engaged audiences, further defining the differences between influencers, content creators, and UGC creators.

To remain competitive, influencers are spending more time creating highquality, customized content—including photos and videos—often across multiple platforms. In turn, brands need to prepare to spend more of their marketing budget on these partnerships.

ABOUT CARBONATE: Carbonate is a brand communications and creative services agency specializing in food, beverage, restaurants, hotels, and hospitality tech/startups. Carbonate builds, reinvigorates, and grows existing brands and hospitality concepts—taking an integrated approach to brand development and marketing, with services including strategy, design, public relations, and social media. Now in its 16th edition, the agency’s annual Hospitality Trends Report has become an anticipated resource for industry professionals planning for the year ahead. Follow along @carbonategroup.

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JAY ZHENG / TSUBAME VID-19 pandemic, which changed Zheng’s focus. He rebranded the restaurant ‘Koyo’ and parted ways with his former partner, instead looking to delve into more traditional Japanese fare. Coinciding with the pandemic, however, was a shift in customer demographics: “We found that a lot of our Manhattan customer base wasn’t returning,” Zheng said.

Therefore, the chef decided to venture into Manhattan, and opened his latest restaurant, Tsubame.

Zheng’s restaurant was the first of its kind when it opened just shy of four months ago in Tribeca. As many New York sushi restaurants adapted their menus to embrace the rise of Instagram and sharing photos of meals online, Zheng dug deeper into Japanese cuisine, and modeled the new restaurant after kaiseki, a traditional multi-course Japanese tasting menu that celebrates many unique culinary techniques and preparations.

“Lots of Japanese ingredients are tasty for very short periods of time,” the chef noted. Kaiseki, therefore, celebrates the seasonality of many Japanese delicacies, and Tsubame, aptly referring to the migratory barn swallow, adopts a new menu every week to reflect as much. The dining experience itself is close-knit and intimate: “Tsubame also celebrates ‘kappo’ - or counter - style dining,” Zheng explained. The restaurant has counterstyle seating for just ten people, but the small space affords guests an unparalleled view of their food’s preparation.

Highlighting such seasonal ingredients is no easy feat either. Kaiseki is a traditional Japanese preparation, which means that many of the ingredients commonly used overseas are not readily available in the United States on short notice. As such, Zheng relies

from page 96

on a network of small vendors and brokers to source fresh produce from Japan. He often sends brokers lists of the delicacies he plans to serve that week at Tsubame, who then source them from Japan, fly them overnight, and deliver them to the restaurant straight from the airport. Eliminating middlemen, described Zheng, is paramount: “If I want to use these peak seasonal ingredients at their best, travel time is key.” Speciality ingredients like kamenote, or Japanese gooseneck barnacle from the island of Hokkaido, and shiro ebi, which are baby glass shrimp from the region of Toyama, spoil easily and require fast transport to be eaten fresh. “A lot of the produce that we receive, we serve on the same day,” Zheng explained.

Zheng’s culinary journey, marked by passion, commitment, and most importantly, risk-taking and a devotion to authentic Japanese cuisine, has culminated in the opening of his new masterpiece: Tsubame. An exemplar of masterfully curated, conscious, and meticulous cuisine, the restaurant showcases the flavors of Japan and Zheng’s prowess behind his counter. Tsubame promises its guests a gastronomic adventure unlike any other in the heart of Manhattan.

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FRANCINE COHEN

from page 20

“At first, we started offering it as a way for people to get some espresso. It’s become so popular we don’t even put it on the menu.

People just order it.” who order it in droves – especially the Wake Forest students and alums who are of drinking age – visit his bar for this drink. That’s just one reason it’s always his number one or number two top selling drink.

The drink is also found at Merchant & Trade in Kimpton Tryon Park Hotel in Charlotte, where they are pushing out a high volume of espresso martinis up on the rooftop bar. The venue’s new lead bartender Morgan Stoyer brings her guests locally inspired cocktails with the same ingredients she features downstairs during wine hour. She notes a key ingredient’s presence and the way she ties together both venues…by relying on her tap system, “The hotel’s wine hour is just so inviting and gives us opportunities to showcase a local cold brew concentrate. A dear local friend with a nitro taps company called Very Good Beverage Company is the one who services our taps and enabled us to put this drink on tap, which is something I’ve wanted to do for a long time.”

It was worth the wait according to Stoyer who sees a benefit in both a 5% labor reduction and more enriched face time with guests. Having the espresso martini on tap positively impacts the amount of product to be replaced and amount of time barbacks are away searching for ingredients. Stoyer notes, “A little more time at prep is really going to save us labor wise. And it really does elevate the experience.”

Stoyer uses the cold brew concentrate, Borghetti coffee liqueur, and a little demerara syrup and notes it is dairy free and totally vegan, which appeals to a larger crowd. She explains, “I am excited to serve it at a little more elevated manner at the high volume that we do. Like putting any cocktails on tap which has become more popular, you can put it

in a keg and charge with nitro and it comes out with foam without having a line of Ramos boys shaking it. And the quality doesn’t suffer at all.”

She acknowledges that part of her excitement about putting it on tap is a reflection of guest expectation, “People expect the espresso martini to have a head. Especially after they’ve seen it on social media with the 3 beans on it. Without the head it just looks like you dropped the beans in and since the internet has told them they should never accept an espresso martini without the espresso beans on top we know it just looks a little drab without the foam.” The appeal of nitro-created foam helps Stoyer, and her team keep the espresso martini consistently on the list of top five drinks they sell each week.

Keeping those numbers up weekly is proof that it’s possible to embrace the modern classic while creating excitement for espresso martini innovation right there on the menu.

But, in Delray Beach, Florida locals and visitors alike flock to Warren and keep the espresso martini high on the drinks sold this week list too. Without it even being on the menu.

The restaurant and bar’s GM, Michael Iggleston, is seeing the drink flying across the bar and exploding in popularity, noting people would rather have that than a cappuccino which they might have ordered before.

At Warren they use a select Italian espresso and the bartenders make it mainly with vodka, though Iggleston confirms they can do it with bourbon or tequila if the guest has a preference and/or wants a twist. He concludes, “At first, we started offering it as a way for people to get some espresso. It’s become so popular we don’t even put it on the menu. People just order it.”

Talk about succeeding in business, without really trying.

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CAMPUS DINING

from page 84

engagement programs, community building, human-centered design concepts, new technology, sustainability initiatives and nutritional achievements, among others.

Also furthering NACUFS’ mission of supporting and advancing collegiate dining, the Campus Dining: 2030 and Beyond research project will soon release its report. Expert researchers at Florida International University examined labor and efficiency, the needs and expectations of tomorrow’s students, human resource dynamics, technology advancements, facility and menu design, and post-COVID consumer behavior. The project – which has combined qualitative and quantitative research methods along with a practical think tank approach – will culminate in a December symposium, where attendees will have the opportunity to hear from researchers and other expert speakers, learn critical insights and actionable strategies, and connect with other leaders for discussions that will help shape the

future of campus dining.

The opportunities in this field are limitless. By leveraging our collective creativity and resourcefulness, campus dining professionals are working to address challenges, seize opportunities, and cultivate a culture that equips students with the habits they need to succeed, not only in college but throughout their lives. NACUFS members take this responsibility seriously, and we are fortunate to engage with incredible individuals across the field, collaborating to elevate all aspects of collegiate dining and positively impact students’ lives.

Meeting this pivotal moment with resilience and determination allows us to witness the beauty that can emerge from the ashes of challenging times. As campuses across the country nourish the minds and bodies of the next generation, we have the privilege and joy of shaping a better world and fostering a culture of well-being and success.

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MEDIA CORNER

from page 50

MIKE’S HOT HONEY

from page 26

• Chicken: chicken & waffles, wings, fried chicken sandwich • Cheese: cheese plate, grilled cheese sandwich, fried cheese • Dessert: vanilla ice cream, grilled peaches, cheesecake • Sauces: barbecue, buffalo, salad dressings, soy ginger glaze • Cocktails: Margarita, Moscow Mule, Hot Toddy

• Deviled eggs with smoked fish (try sardines, herring, or mackerel) • Fire-roasted chicken sauced with red wine • Grilled broccoli stem salad with apple cider vinegar • Beach plum Negroni We’d consider this a model effort.

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

Google Podcasts, Audible & more.

On The Wine Road Podcast Jeff Davis travels throughout California to record the stories of those who contribute to our wine country lifestyle. Hear about winemakers and owners, as well as brewers, distillers, chefs, trends and more in Napa, Sonoma, and across the globe. He visits his guests in person to delve deep into their stories to share on the podcast.

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Chef’s Tips: • Drizzle Mike’s Hot Honey just before serving for the best flavor experience.

• On pizza, always drizzle post-oven (cook, slice, then drizzle).

• For cocktails, create a syrup (1:1 MHH/ water) before mixing into drinks.

Creating Collaborations that Extend Beyond the Menu While it starts with a craveable menu item, these days partnering with a brand often goes beyond using their trademark name and logo.

Restaurants are choosing brands that appeal to younger audiences and creating digital content that brings the collaboration to life, giving customers the opportunity to learn more about the restaurant, the brand partner and their shared values.

“Brands like Mike’s Hot Honey also offer the opportunity to connect on a personal level and create content that features the people behind the food,” said First Watch’s VP of Culinary Strategy, Shane Schaibly.

For example, to promote the “Million Dollar Breakfast Sandwich” the two companies brought the collaboration to life through video content captured on the streets of Brooklyn and an online campaign earning over 100,000 organic engagements on Instagram, including a giveaway of Mike’s Hot Honey bottles to 10 First Watch followers.

“We want our restaurant partners to be successful,” Kurtz said. “Our creative and energetic marketing and support teams will pull out all the stops to help them.”

Mike’s Hot Honey also has an array of materials to support restaurants available for download on its web-

site and upon request. These include a variety of signage and marketing items such as bottle displays, dip cup displays, easel back signs, coasters, removable decals, table tents, posters and more.

“The spicy-sweet food trend shows no signs of slowing down and consumers are increasingly expecting to be surprised and delighted by the restaurants they frequent,” Kurtz pointed out. “It’s a great time to add Mike’s Hot Honey to your menu and drive sales through limited time offers and supporting marketing efforts.”

To accommodate a wide range of needs on the product side, both Mike’s Hot Honey and Mike’s Hot Honey Extra Hot are available in the standard 12 oz table bottle and the 24 oz chef’s bottle for busy kitchens. Both options also have convenient .5 oz squeeze varieties for delivery and on-the-go.

Mike’s Hot Honey also comes in 1 oz Dip Cups and 192 oz Jugs.

For more information or to request a sample, go to https://mikeshothoney. com/pages/foodservice.

About Mike’s Hot Honey: Mike’s Hot Honey is America’s leading brand of hot honey and has been elevating everyday eating experiences since 2010, when its first drizzle on a pizza at Paulie Gee’s in Brooklyn sparked a word-of-mouth sensation and created a new category of pizza topping. By popular demand, Mike started selling his small-batch, hand-labeled hot honey bottles to visitors of the pizzeria, as well as other local restaurants and businesses. Today, Mike’s Hot Honey can be found in thousands of restaurants and retailers across the country, with the same original recipe in the bottle. Using only 100% pure honey infused with real chili peppers, Mike’s Hot Honey’s onetwo flavor punch of sweetness then heat makes any dish more dynamic, from the original pairing on pepperoni pizza to chicken, cheese and charcuterie, ice cream, cocktails, and so much more. Mike’s Hot Honey empowers chefs and eaters everywhere to customize, create, and share extraordinary meals. Happy drizzling!

December 2023 • Total Food Service • www.totalfood.com • 115

LV CULINARY

from page 2

Culinary Secretary - Treasurer Ted Pappageorge said.

MGM Resorts CEO Bill Hornbuckle said that employees were given a “well-earned boost” to pay and benefits. “Our employees are the heart of our company and the driving force in the success we’ve enjoyed in Las Vegas post-pandemic. We’re pleased to have reached a tentative agreement that averts a strike,” he continued.

Under their new 5-year contracts with Caesars, MGM, and Wynn resorts, non-tipped workers at the largest gaming companies will earn over $9 an hour more over the course of the new deals compared to what they make now. The largest pay bump occurs the first year, with pay retroactively dated to when the current deals expired. For MGM and Caesars, that occurred on June 1 this year. For Wynn Resorts, it was August. Nontipped workers will receive about a $3 raise per hour and tipped employees about $1.50. Union leadership said the difference in wage increases between the three companies was a matter of cents.

Since the contracts expired for Caesars and MGM earlier in the year, the retroactive back pay will be provided as a lump sum early in the new year,

OPERATION MEND EVENT Ferri’s Joe Ferri explained. “An evening that honors and celebrates our service men and women, while raising awareness (and much needed funds), trumps all of the quotidian petty differences in our foodservice community. It is fitting that we come together to salute those brave individuals who defend our way of life.”

This year’s event convened at Manhattan’s prestigious Harmonie Club.

Club manager Davina Weinstein and her team pulled out all the stops to make the evening special. This gathering, which coincided with the Veterans Day weekend, served as an opportunity to commemorate the participation of the Operation Mend team in New York City’s annual parade.

“The annual Operation Mend visit

culinary leadership said. For those employees, they can expect $3100 for non-tipped workers in retro pay and about $1500 for tipped. Since contracts for Wynn Resorts expired later, those back pay totals will be less.

“At the end of the day, that package–when you look at the overall economic package–is nearing 30% for five years, which is off the charts,” added Pappageorge. “And anybody would be happy in the past with three, three-and-a-half percent. That’s generally considered a great contract.

We’re really proud of this economic package. Our folks really needed it, this community really needed it. And we’re really proud of Caesars Entertainment, MGM Resorts, and Wynn Resorts stepping up to the plate and doing the right thing for this community.”

The Culinary Union has been in contract negotiations with Caesars, MGM and Wynn Resorts, the three largest employers on the Strip with 18 properties that cover 38,000 nongaming union workers, since April.

The agreements expired at the end of May and were extended until September, when the union voted on a strike authorization vote that was overwhelmingly approved.

from page 88

to the New York is such an amazing opportunity for our warriors to experience a level of healing that can only come from being on that ground.

There is nowhere else in the nation that can provide our heroes and their families with what they take away from their time in that space,” said Marine Corps Veteran and Operation Mend Board Member Aaron P. Mankin.

Operation Mend is the only program in the nation that includes caregivers as full participants in an intensive treatment program, and is proud to be able to provide access to world class care for this community at UCLA Health, which is ranked among the top five in the nation and top 10 in the world.

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DELIVERY STRATEGIES E-bikes are not bikes but heavy vehicles. In NYC there have been over 200 deaths. Navigating food delivery safely will be challenging, unquestionably, it is, however, the key to future profit.

It cannot be underestimated. We first will have to master its challenges.

In the meantime, if you have drivers using E-bikes take the time to get educated on the pitfalls. Clearly, lithium batteries if mishandled can be dangerous. (A free guidance document is available at www.supplierspartnership.org.)

Accidents involving E-bikes are also on the rise, and there is a greater probability of serious injury as compared with traditional bikes. Training can reduce risk, using low gear to start. Inexperience with rules of the road such as making sudden lane changes, excessive speed, and the danger of opening doors by motorists, are just a few of the hazards.

Most E-bike injuries are preventable and require training (preferably in an open area) checking brakes, using low gear to start, installing a BMS – (battery management system) to prevent battery fires, being alert to traffic conditions, avoid using headphones which cancel warnings, horns, etc., and being aware of road conditions, other riders and pedestrians—in short, using the same precautions as driving a car. If there is an accident, specialized E-bike attorneys are available (of course).

Finally, as an industry, it is time to show the most basic of respects to our drivers. Which means, of course if you deliver for us, you can use our restaurant’s rest room. Delivery providers, drivers, deserve real respect. For example, they are prohibited from using restaurant bathrooms! Frankly, I’m glad to see Uber, DoorDash, and others involved in pushing to provide this essential service. As an industry, let’s act immediately and do what is right.

There are many questions regarding the impact of how the nation’s delivery drivers will band together to push for their rights. California Lyft and Uber lift oppose the organization of delivery drivers. Ironically, they argue that if delivery drivers form unions for bet-

from page 86 ter work conditions and living wages, the brunt of these costs will be paid for by consumers. As independent contractors, drivers are not protected by federal laws and can be subject to employer retaliation.

Efforts to unionize such as Los Deliveristas Unido Internacional Alliance (LDUIA) have been hampered by a number of internal rifts. In 2021 LDUIA surveyed 500 app-based food workers in NYC and published “Essential and Unprotected.” The average pay with tips was $12.40! (NYC minimum wage is $15 per hour). Los Deliveristas report says deliverers worked six or seven day a week, provide their own bikes, charging and maintenance and delivery bags. The irony is that many delivery drivers prefer the freedom of being independent contractors!

The delivery segment is still finding itself, but the long-term rewards will be well worth getting it right as an operator. There is no magic bullet.

All parties, app providers, unions, and government will have to iron out the deep fissures in what is now an essential part of the food industry. Resolution won’t be fast or pretty. Delivery is essential. Be proactive. Be prudent. Be informed.

There will be new and exciting chapters of the new food delivery segment, stay on time as this development unfolds. Your feedback is welcome @totalfood.com or Sandy@carryhot.com.

You can be proactive by asking the tough questions. We are happy to provide a resource of guidelines using our CarryHOT Deliver Master Guide. It is a small investment of time to read these “tips” and avoid pitfalls that you can use to provide better, safer food delivery.

Finally, I’m convinced that home cooking is being relegated to special event status. In effect, cooking in on its way like owning a boat or golf to becoming a hobby. The delivery trend is on the front burner. And if you have not already, add delivery to the tools that will expand your business, make it more stable, as well as more profitable. Best wishes for safer, smart food delivery.

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LEGAL INSIDER

from page 78

Moreover, employers are required to provide employee with notice of their right to apply for unemployment benefits in increased circumstances in New York as of November 13, 2023. In addition to providing employees with a Record of Employment upon separation from employment, New York employers must now provide employees with this notice upon a reduction in hours, a temporary suspension and any other interruption of continued employment that results in total or partial unemployment.

Finally, in a small victory for employers, as of January 1, 2024, employers are no longer required to provide their employees with paid leave to obtain the COVID-19 vaccine.

cash wages, your payroll provider may calculate and/or list the numbers improperly on the paystub itself, which could result in corresponding legal liability. They may also omit information required to be on paystubs under New York law, such as the balance of an employee’s available sick and safe leave. While you rely on your payroll provider for these tasks, ultimately, if there is an error, the liability would likely fall on you as the employer.

Final Reminder Don’t forget to audit your paystubs and payroll reports. Even though you may be paying the proper hourly rate, overtime rate, tip credit and

2 Cash minimum wage and cash overtime rate refers to the amounts directly paid to an employee after the tip credit is taken from the full minimum wage and overtime rates of pay.

1 At the time of publication, apart from the minimum wage, these numbers are merely proposals. However, we anticipate that they will be adopted at some point in December 2023 before they go into effect on January 1, 2024.

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MARIA LOI

from page 82

nearly as much of an additional sweetener to get the desired effect.

Many fruits also have pectin, which helps with texture and stabilization, and of course, fruit also is naturally sweet and acidic, so it provides a wonderfully balanced bite.

Baking, grilling, or roasting fruit is a wonderful way to bring out the natural sugars within, because as they cook, the flesh softens, and the sugars caramelize, yielding a perfect mouthful. Think roasted figs with a drizzle of honey, or a baked apple with a spiced nut crumble, grilled peaches with basil and ricotta, or poached pears with a dollop of Greek yogurt and red-wine reduction. All simple desserts – all gluten free, and most if not all could be dairy free as well (substitute yogurt or ricotta for a meringue or olive oil sorbet).

Crumbles and cobbler style desserts are fantastic as well, because you can infuse them with herbs and spices, and the crumble or dough

on top can be made in a lighter, healthier way to avoid the heaviness that creams and butter offer….think oats and olive oil instead of flour and butter…

Just Desserts This holiday season, it’s easy to get caught up in heavy ganaches, rich chocolates, decadent creams, and boozy truffles – but leave the heft to the savory part of the meal, and lighten up your dessert with a fruit inspired treat. Aesthetically, few things are prettier than a perfectly fanned pear or plum, or a delicate apple rose. Physically, you’ll feel better ending your meal on a lighter note, and it can help end 2023 and start 2024 on the right foot for a brighter tomorrow.

Happy Holidays!

Roasted Figs photo by Dara Davenport; all other photos by Chef Loi.

December 2023 • Total Food Service • www.totalfood.com • 119

CHERRY DUMAUAL

from page 54

the diverse story of California veganism, featuring recipes that showcase local produce and celebrate the cultural roots, historical legacy, and future of plant-based pioneers in the state. California is where vegan culture began, and a diverse group of innovators continues to push the boundaries. From the first glimpses of California cuisine in the 1970s to today’s Silicon Valley startups revolutionizing the way America eats, this book sets the veggie trends that the rest of the country follows.

How can chefs capture the fresh, California-casual and healthy vegan cuisine that celebrates the best of everything plants have to offer? Happily, you don’t have to be a Californian to explore and enjoy this consciously chill style of eating. Join Palmer on an edible tour of her home state, filled with local lore, sun-drenched photography and over 100 California plant-based recipes.

Palmer invites chefs to try this flavorful recipe from California Vegan that will evoke California Dreamin’ to virtually all palates.

Whole Wheat Maple Walnut Cinnamon Rolls Makes 12 servings Ingredients: Bread Dough: • 1 cup warm (110 F) soymilk, plain, unsweetened

• • • • • •

¼ cup pure maple syrup 1 .25-ounce package (2 ¼ teaspoons) rapid-rise yeast 3 tablespoons melted, dairyfree margarine 2 tablespoons flaxseeds, ground ½ teaspoon salt (optional) 2 ½ - 3 cups whole wheat flour

Maple Walnut Cinnamon Filling: • 3 tablespoons dairy-free margarine • 1 cup chopped walnuts • 3 tablespoons pure maple syrup • 2 teaspoons cinnamon • 1 tablespoon water Maple Topping: (optional) • 1 tablespoon dairy-free margarine • 2 tablespoons pure maple syrup Instructions: 1. In the bowl of an electric mixer stand (or use a hand-held electric mixer), gently stir together soymilk, maple syrup, and yeast. Let stand for 10 minutes.

2. Using electric mixer with dough hook attachment, mix in melted margarine and flaxseeds until smooth.

3. Mix in salt (optional) and 2 ½ cups whole wheat flour. If needed, add just enough additional whole wheat flour to make a soft, slightly

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sticky dough.

4. Continue to mix with the electric mixer on medium low for 6 minutes.

5. Remove dough from mixer bowl and place in a clean large bowl sprayed with nonstick cooking spray. Place in a warm place (about 80-90 F), cover with a clean towel and let rise for 1 hour, until about doubled in size.

6. While dough is rising, make Maple Walnut Cinnamon Filling: Heat dairy-free margarine in a small skillet and stir in walnuts, maple syrup, cinnamon, and water. Stir until melted and bubbly. Set aside.

7. Punch down dough and turn out dough onto a lightly floured surface. Using a pastry roller, roll into a rectangle about 12 x 17 inches.

8. Spread Maple Walnut Cinnamon Filling evenly over the surface of the dough.

9. Tightly roll up the dough horizontally, so that you are left with an approximately 17-inch tube of dough.

10. Slice roll with a serrated knife into approximately 1 ½-inch slices to create 12 cut cinnamon rolls.

11. Spray a 9 x 13-inch baking dish with nonstick cooking spray, and arrange cinnamon rolls in dish, cut side down.

12. Cover with a clean dish cloth and let rise for 45 minutes.

13. Preheat oven to 350 F. 14. Place baking dish in oven, uncovered, and bake for about 35 minutes, until cooked through and slightly golden.

15. Remove from oven. If desired (optional), dot top of rolls with small pieces of margarine and drizzle with maple syrup.

16. Serve immediately.

The Meat Lover’s Meatless Celebrations -- Year-Round Vegetarian Feasts ( You Can Really Sink Your Teeth Into) by Kim O’Donnel (Da Capo Lifelong Books, 2012) While O’Donnel is a meat eater, she has been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious and vegan-

“I love an edible container like the stuffed onions with pumpkin bread stuffing on my book cover.”

— Kim O’Donnel

passionate crowd. For the past 25 years, Kim O’Donnel has been working in food as a chef, journalist, and teacher. A former food writer for The Washington Post and several other newspapers big and small, Kim is the author of three vegetable cookbooks.

O’Donnel’s “The Meat Lover’s Meatless Celebrations” focuses on holidays and celebrations, offering versatile recipes that cater to eaters of all dietary preferences and ensuring everyone leaves the table satisfied. These dishes inspire, surprise, and are so tasty that “meatless” becomes an afterthought, with allergyand animal-free options to boot.

Recently, O’Donnel served as the recipe editor for an upcoming cookbook by Philadelphia chefs Michael Solomonov and Steven Cook. She’s most proud of her work as a World Central Kitchen volunteer cooking for Ukrainian refugees in Poland in April 2022.

Without a doubt, these three plant-based books are gifts that keep on giving, inspiring chefs and culinary enthusiasts alike, regardless of their dietary preferences.

Here’s wishing everyone deliciously Happy Holidays!

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TREND TALK

from page 10

year, peach as a flavor and ingredient will excite consumers with some new variations and re-interpretation, said the panel. While increasingly used in traditional categories like jams and teas, peach is also showing up in condiments, sometimes offsetting another growing trend of chili peppers, and in baked goods like the 2023 SFA sofi Awards New Product winner, PeachLavender Bundtlet from Lily Maude’s.

“One trend I see more now versus during Covid is the offering of healthier products, things to help boost your immune system without sacrificing taste.”

— Chef Osei Blackett, chef/owner Ariapita and Everything Oxtail, Brooklyn, NY menus.

• Calabrian chili peppers. Chiles continue to trend but the market has crested on Sriracha and Gochujang so marketers are eager for the next thing to capture imaginations and tastebuds. Calabrian chili peppers are appearing in both conventional and slightly unconventional products: pasta sauce, hot sauce, cured meats, snacks, relish, hot honey. “As most peppers are of Asian or Latin origins, these offer a cultural alternative to what has become commonplace,” said Trendspotter Stan Sagner. “Additionally, Calabrian peppers have a bright flavor that is quite appealing and lends itself well to a variety of dishes.”

• Tahini. Awareness of tahini as a flavor in its own right is a relatively fast-growing phenomenon. “It’s been increasingly viewed and applied outside of the Middle Eastern specialty lens, and being married to foods and beverages that are served in a more mainstream or non-adjacent capacity,” said Trendspotters Mikel Cirkus and Hanna Rogers. Noted examples are tahini milkshakes and coffees, cookies, and pastries featuring tahini popping up in metropolitan areas like New York, San Francisco, and Philadelphia.

• Soup. Soup recipes on TikTok are so popular the segment has been dubbed SoupTok, spurred on by the pandemic-era rise of the soup girlie and viral line, “Gorgeous, gorgeous girls love soup.” Unlike some TikTok food trends, soup has staying power. “Universal, warm, convenient.

Never really goes out of style,” said Trendspotter Jenn de La Vega. Expect to see more soups, broths, and soup starters and mixes on shelves and

• Black Sesame, ube, and milk tea.

Three iconic Asian flavors will follow the path of matcha and continue to enter a more familiar sphere among makers and consumers. These flavors are cropping up in new and unexpected formats, such as the milk-tea– filled donut and ube hot chocolate from Bear Donut in the Penn District of NYC. “Ube’s fantastic color gives a pop of intrigue for consumers, and its flavor paired with creamier formats makes it irresistible,” said Cirkus and Rogers. The milk tea flavor lends itself well to baked goods but also salty and sweet snacks like Tochi’s Black Milk Tea Popcorn, which also contains black sesame. “Black sesame is especially one to watch, as it plays in a space of offering novelty and deliciousness across formats,” they added.

• Value. Consumers are watching their finances and value will be the name of the game. As people may need to make choices about how they spend their money, “brands that will successfully engage them will show shoppers what their products bring to the table. This may be versatile uses, low-stress flavor building or longer shelf life (yes, longer shelf life!),” said Trendspotter Melanie Bartelme. These attributes can help show consumers that these products are “worth” the cost.

CONTINUING TRENDS Global flavor exploration. Not only is experimentation with flavors from around the world ongoing from a taste perspective, but consumers are open to richer cultural experiences from food, said the Trendspotters. “I

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see a continued increase in what I call heritage tradition foods, more small producers [around the globe] will continue to bring forth family recipes that are rich in flavors and stories that connect them to home and culture,” said Trendspotter V. Sheree Williams.

As people explore, they are becoming more deeply aware of more obscure regional ingredients and recipes. “In all corners of the U.S., restaurants featuring lesser-known cuisines and specific dishes within those cuisines will prime consumers to realize that it’s actually quite easy and accessible to try new things,” said Bartelme. “People are understanding that cuisines are not monolithic,” added Sagner. “This trend is particularly evident in Asian packaged products (cooking sauces, seasonings, beverages, condiments, packaged noodles, etc.) that are appealing to both second-generation and non-Asian customers. As for countries and regions in the forefront of U.S. consumer discovery? “Exploring African pantry items will also continue as brands educate the Western palate to African flavors and ingredients,” said June.

Elevated convenience. Consumers will continue to look for ways to make the most of the flavor and quality of their food and drink while becoming more open to using shortcuts that can help them easily achieve this. “There will be a newfound appreciation for, and celebration of, mixes, sauces, starters and more that consumers once chose to hide from their family and friends,” said Trendspotter Bartelme. Convenience extends beyond at-home meal prep. On-the-go, convenience will also continue to drive innovation with lives back to busy schedules. This holds for food and

drinks, said Williams.

Upscaling the everyday. While inflationary pressures may have taken a bite out of restaurant dining, they continue to make the everyday at home a bit more special. “Ingredients like high-end truffle salts, finishing oils, spice blends, and cultured butters elevate simple dinners at home to restaurant-style flavorful indulgences,” said Trendspotter Jonathan Deutsch. “One example is charcuterie boards,” said Ramirez-Arroyo. “They are everywhere, and their popularity is expected to endure in 2024, owing to their captivating visual appeal, costeffectiveness, wide array of shareable spreads that foster communal dining, adaptability to diverse dietary preferences and ingredients, and alignment with the increasing demand for elevated, artisanal food displays at gatherings, whether casual or upscale.”

Environmental impact. As important as food is its environmental impact. Sustainability, carbon footprint, and food waste concerns remain on the minds of a growing number of consumers. “Regenerative, upcycled, and sustainably packaged are not just buzzwords but keywords in consumers’ quests to eat well while doing good,” said Deutsch. Expect more focus on regenerative agriculture as those in food industries “focus on solutions to combat climate change,” said Williams.

Mushrooms are mushrooming.

Mushrooms for taste, mushrooms for texture, mushrooms for health benefits. “People will discover mushrooms in every food and beverage category and product developers will find ways to weave in ancient wisdom into new craveable food formats,” said Shelke.

In beverages, in particular, previous priorities have been caffeination, but now it’s more [mushrooms to address] relaxation, mood, and brain health.

Drinks to wind down when the world is moving too fast,” said de la Vega.

“Less of a focus on gut flora but more on skincare and the mind.”

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PACKAGING MATTERS

from page 16

consumer waste and the sources such as spoilage, over-preparation, errors, portion size, etc. Next, determine tactics to address each category of waste including improving inventory control, ensuring proper storage, and repurposing ingredients to avoid scrapping. Menu editing is another approach to reducing waste of slow-moving ingredients.

In addition to saving money, reducing food waste will have a positive impact on the environment and supports sustainability initiatives.

Schedule a review of all non-food supplies and determine opportunities to consolidate SKUs, switch to better-value options, and take advantage of innovations that will not only save money but improve customer satisfaction. Ask your supplier to perform an analysis of your paper products, packaging, and sanitation supplies and recommend alternatives that will meet your changing needs. You may be able to save money on some items allowing you to invest in upgrading others that improve your customers’ experience.

Using technology such as kiosks or tablets will speed up the ordering and payment processes, improve order accuracy, and free up staff for other tasks.

With consumers pulling back on discretionary spending and many continuing to work from home, restaurants are seeing fewer customers through their doors. Look at traffic erosion, opportunities to reverse that trend are the catalyst for increased sales in 2024. To increase sales, operators need to embrace

the changing consumer behaviors and preferences. Behavior has shifted based on circumstances you can’t control; however the good news is that there are tools you can employ to either recapture customers or replace them.

Online ordering continues to grow at 6% per year with the meal delivery segment expected to reach $120 billion by 2027. Investing in websites, social media marketing, and loyalty programs are an effective way to meet your potential customers where they are. 90% of diners look at a restaurant online before visiting it in person and for those wanting to order for delivery, a robust online presence is table-stakes.

With delivery and take-out making up a large portion of sales, it is important to ensure food is packaged properly. Poor packaging can lead to dissatisfied customers and bad online reviews. Make sure the packaging you choose is designed to maintain food integrity, prevent leaks, and deter tampering. Packaging can also be used to promote your brand and special offers to encourage repeat sales.

Using sustainable packaging options is another avenue for improving customer satisfaction. From compostable bowls to reusable containers, packaging that can be diverted from a landfill is often appreciated by today’s consumers.

Let’s not forget the basics of sound restaurant management. One is maintaining a clean and sanitary establishment, something that is crucial to a restaurant’s success. Dine in

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customers are more aware of cleanliness than ever before and will not return to a restaurant if they do not believe is clean.

Keeping the front of house areas clean including restrooms, dining rooms, and even pick-up counters is a must. Kitchen sanitation is also a top priority. This is an area to invest in training for your staff. Your supplier of cleaning and sanitation supplies may offer training resources.

For example, Imperial Dade’s training programs include classes specific to food safety, restroom cleaning, floor care, and more. We offer sessions via webinars, live classes, YouTube videos, and articles.

Finally, a key to success in ‘24 is staying informed and compliant with regulations. We are more than happy to help guide you to readily available resources to keep you on top of changes in restaurant laws and regulations that are tightly monitored by state and local authorities.

Even the most diligent food business owner can miss an important rule and be charged with fines or even shut down. These regulations include health and safety codes as well as environmental regulations.

Surprise inspections are performed that check to ensure that all requirements are met. Some jurisdictions require every staff member that comes into contact with food complete training to earn a food handlers’ card and that managers and chefs earn food safety certification. Staying compliant can be challenging when staff turnover is frequent.

There are additional environmental regulations restricting the disposal of organic waste and banning certain types of packaging materials, including plastic bags and straws.

These rules vary widely by state, county, or city and can be challenging to keep up with, especially for operators with multiple locations.

Restaurant associations are an excellent source of information on regulatory standards. State and municipal websites may be helpful and are updated frequently to reflect the latest statutes. Bookmark these websites and create a regular cadence of checking to ensure you are up to date on what is required.

Suppliers can also be a resource for training, guidance, and recommending alternative products to ensure compliance.

Imperial Dade frequently publishes informative content, articles and videos, available to the public on our Expert Insights leaning center and on our YouTube channel. These are researched with industry subject matter experts, not AI, and are peer reviewed for accuracy. We’re looking forward to a great 2024. Let us know how we can help.

CHEF MICHAEL WHITE case his passion for regional Italian cuisine.

The menu starts with Crudo, featuring signature dishes such as Ricciola, amberjack with citrus Fresno chilis and basil; Detice, red snapper with Ligurian olives and finger lime; and Scampi, langoustine with fennel, lemon confit, and oscietra caviar.

Antipasti menu items include Manzo, truffled beef tartare with Parmigiano-Reggiano and bottarga; Polipo grilled octopus with pancetta borlotti beans and rosemary vinaigrette; and Frittura di Paranza, crispy calamari and shrimp with zucchini with lemon tocco.

With Primi, dishes lean into classic Italian fare: Linguine with squid ink, mixed seafood, Calabrian chili paste and breadcrumbs; Ferretti with red wine braised octopus, bone marrow, and basil and Risotto, acquerello rice with lobster, shrimp, and calamari.

Entrées include Cernia, briochecrusted strawberry grouper with cipollini, fennel, and saffron brodetto; Pesce Spada, grilled swordfish with Sicilian caponata, zucchini, and salsa pepe uva; and Tagliata, prime skirt steak with potato tortino, chiodini mushroom, and red wine sugo, among others. Desserts close out the experience with updated versions of classics, including Torta, dark chocolate mousse cake with vanilla gelato, Semifreddo, strawberry semifreddo with nougat and caramel and Cocco, coconut rice pudding with tropical fruits macadamia nuts, and a selection of sorbet and gelato.

Award-winning design studio, Jeffrey Beers International, created Paranza’s design, inspired by both the Bahamas’ gorgeous vibrant azure waters and white sand beaches and Italy’s dramatic coastline and sophisticated communities. Upon arrival, guests enter a winding walkway that leads to the discovery of the patio, which sits underneath a wooden pergola and faces the stunning vista of Atlantis’ famous Royal Towers.

White is collaborating with noted kitchen design consultants Next

from page 74 Step Design on Paranza and a trio of other projects. “Jason Russo has a great feel for what we are trying to accomplish,” White said.

The expansive outdoor patio unfolds into the main dining space, permeated with earthy hues of cerused oak, smoky blues and bright cognacs. Handsome fixtures include hand-blown blue glass, custom lighting, oversized antique mirrors framed in iron arches and more.

Three family-style tables are perched adjacent to the bar area, while a

custom wine wall for temperaturecontrolled red varietals serves as a focal point to the entry of Paranza’s private dining room, which features additional bespoke design elements, including oversized brass light fixtures in the shape of seashells.

Paranza complements Atlantis Paradise Island’s 25th-anniversary celebrations throughout 2023. A multimillion-dollar renovation of The Royal Towers, a reimagined Atlantis Casino, and a series of experiential programming and part-

nerships mark a new era for the world-famous resort.

In a highly competitive market, resort hotels must constantly strive to offer something extraordinary to their guests. The addition of White’s Paranza concept will serve to reinvent the Atlantis’ dining brand. His expertly crafted dishes, combined with the stunning ocean views and impeccable service, provide a truly unforgettable dining experience that keeps guests coming back year after year.

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FIORITO ON INSURANCE ami bar alone was ordered to pay a whopping $95 million for damages stemming from a drunk driving incident.

It’s created a big problem continuing into 2024 for establishments that serve. On one hand, it’s never been more important to have adequate liquor liability insurance. But on the other? It’s hard to get and very costly.

One South Carolina bar owner reported that his liquor liability costs skyrocketed from $5,000 to $60,000 in only three years. It should encourage management to tighten its practices in 2024. That includes fine-tuning and documenting policies and training that promote best practices to avert over-serving, but also ensuring conflict resolution is part of the package.

Another potential stumbling block into 2024 is the risk of wage and hour violations as higher minimum wage requirements – with their attendant complications – take effect. Management must step carefully to avoid some of the concerns, like maintaining a fair pay gap between more experienced staff and minimum wage employees, and compensating fairly for tipped versus non-tipped work.

One of the impacts will be on employment practices liability insurance in 2024. Insurers are adding wage and hour exclusions to policies and reducing limits in response to class-action litigation filed by servers and other front-of-house staff.

from page 18 hicles like captives can provide access to insurance capacity. Your broker should guide you on insurance strategies aligned with your risk profile and budget.

• Increase workforce engagement through benefits. Hospitality companies with a benefits strategy based on personalization and fostering a quality employee experience (QEX) will boost engagement, have an advantage in recruiting and retention and lower risk as well.

• Transparency counts. Let your broker know what changes you’ve made to the business, so there are no surprises at renewal. Exposures and insurance needs should be reviewed at least 90 days prior to policy renewal, so your broker can identify the best options.

Getting houses in order Whatever their size or structure, restaurant organizations should consult a broker before renewals. Doing so shows underwriters their commitment to managing risk reduction through plans for mitigating potential exposures. It is an effective way to secure coverage at the best terms and prices.

Three things to think about as 2024 approaches: • Lean into risk – thoughtfully. Factors like high interest rates and nuclear verdicts make insurance more expensive. Alternative insurance ve126 • December 2023 • Total Food Service • www.totalfood.com

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SINGER SHOW

from page 73

(L to R) Sandra Kravet of P3 Reps with Singer’s Michael Friedman

Fred Klashman probed the duo’s insight on what it takes to succeed.

Jamie Simpson, the Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, took show guests inside his journey to work in accordance with nature in our kitchens to preserve, repurpose and regenerate. Chef Jamie was joined by Jason Wange, founder of the Foodservice Power Plant Network and Senior Director of Sales at Cal Mil. Show-Tuesday’s sessions kicked off with The Art of Setting the Table.

Sydney Grims, Restaurateur and Director of Business Development, Fearless Restaurants; and Shola Olunloyo, Chef-Founder, Studio Kitchen were joined by Moderator Sarah Bulmer, Singer’s Lead Tabletop Specialist, to explore the impact of china, glass, flatware, and more on the dining experience.

Noted consultant Orlando Espinosa was then joined by Russell

Scott, Middelby’s VP of Culinary, Robert Carkin, Executive Chef, CREA to take a deep dive at Recalibrating Your Infrastructure for Today’s Challenges. Moderator Joe Carbonara of FSES honed in on how operators can WOW customers every time while optimizing labor and increasing quality, consistency, and efficiency.

Waring’s Dusty Selvaggio and Metro’s Glenn Lawless joined moderator Morgan Tucker for a look at: What Comes to Market. “Our industry is in a constant state of transformation,” Tucker explained. “Our most successful partners, customers, and colleagues are often the most agile and curious, taking on new roles and responsibilities to match the industry’s changing currents; recognizing that we cannot be passive observers but must help drive those changes.”

Singer Show ‘23 concluded with a focus on The Future of Restaurants.

Moderator/Chef Eli Kulp, Host, Chef Radio Podcast, hosted a fascinating look at how we got here and where we’re going next: the evolution and future of American dining. The inspirational Kulp was joined by Randy Rucker of River Twice Restaurant and Black Dragon’s Kurt Evans.

The return of the Singer Trade Show at Valley Forge Casino Resort was an overwhelming success. This year’s event surpassed all expectations, offering attendees an unforgettable experience filled with innovation, education, and networking opportunities.

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EASY ICE

PETERS

from page 12

complex piece of equipment, never goes from perfect condition to broken overnight. An ice machine will leave clues when one of its parts is starting to fail, but only a trained professional will know what to look for—irregular temperature, leaks, discoloration, etc.

Inspection goes a long way toward preventing unexpected breakdowns that would leave you buying backup ice and paying for a more expensive, serious repair. Whoever performs your ice machine’s maintenance should inspect it every time in addition to the cleaning.

Your technician should look at these parts of your ice machine at every single maintenance appointment: 1. Control box 2. Compressor 3. Condenser 4. Evaporator plate 5. Hoses 6. Wiring 7. Bin You may be wondering—is it really necessary to look at all those parts every six months? If you want to catch mechanical issues before they start interfering with ice production, then yes! Because ice machines use both water and electricity, they’re more problem-prone than equipment that does not cycle water. Biannual inspections are the best way to keep an ice machine’s parts in great shape, prevent breakdowns, and avoid pricey major repairs.

Day-to-Day Cleaning for Operators Is there anything you can do in between maintenance visits to keep your ice equipment clean and promote its functionality?

Of course! Don’t just forget about your ice machine for six months at a time and expect the cleaning done during each preventive maintenance visit to last that long.

Every day: • Clear the ice machine’s floor drain of any debris that might’ve ended up there

• Make sure the ice bin is draining properly • Check that the space around the ice machine is clear on all sides Every week: • Clean the ice machine’s exterior with soapy water • Wipe down the ice bin’s exterior with soapy water Every month: • Remove the ice machine’s air filter and check for damage • Clean the filter with hot water • Reinstall it Keep up with these steps in combination with biannual preventive maintenance, and your ice machine will last longer, work better, and break down less.

In Conclusion An ice machine is not something you can just “set and forget.” The quality of your ice machine’s maintenance can mean the difference between spending thousands on repairs and jeopardizing your business’s reputation or not. It’s always best to trust your ice equipment’s maintenance to experienced professionals. Whether you hire a local ice machine service company to manage it or you decide to give the responsibility to your own staff, make sure whoever takes care of your ice machines follows the guidelines explained here.

John Mahlmeister is the chief operating officer and co-founder of Easy Ice. Co-headquartered in Phoenix, AZ and Marquette, MI, Easy Ice is the only national provider of all-inclusive commercial ice machine subscriptions. Since its founding in 2009, Easy Ice has rapidly grown their number of ice machines under management to over 30,000 units across 47 states and partners with dozens of foodservice equipment dealers to offer ice machine rental solutions to their customers.

For more information, please visit EasyIce.com.

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from page 24

• Training for customer service: Train your staff to handle various customer service scenarios. Use roleplaying exercises and real-life examples to prepare them for any situation.

• Training for food safety: It’s not only the law, but also a moral obligation to serve safe food. Ensure that everyone knows the basics of food handling and safety. Regularly update this training and comply with your local health regulations.

• Training on operational efficiencies: Time management and multitasking are skills every restaurant employee should have. Use time tracking software or any project management software, something you can use to keep track of projects and activities. Provide a central place where everything that needs to happen can be found. Track all the tasks and the time allotted to

identify any bottlenecks and to improve any kind of inefficiencies.

Having systems in place makes accountability easier. You can track performance, identify areas of improvement and take corrective actions. For example, if your inventory system shows you’re frequently out of stock of any item, it’s time to hold someone accountable and find a solution.

Implement robust systems and training in your restaurant and watch your restaurant thrive.

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SAN FRANCISCO DINING mains Nobu’s most profitable restaurant per sq ft. in the world. He played a pivotal role in establishing Nobu as the world’s most successful restaurant groups, and, as Director of Operations Nobu Europe, oversaw seven successful restaurant openings with two restaurants receiving and maintaining Michelin star recognition.

Zdesar also lent his abilities to Alan Yau and established London’s second restaurant to receive a Michelin star, Hakkasan, developing a Chinese fine dining concept. Zdesar helped select key employees, embedding operational procedures and managed the business during its critical opening phase. Following his passion of restaurants and his golden touch in business, He established his brainchild Ping Pong as a highly successful global brand, that was recognized as one of the United Kingdom’s fastest growing companies. Ping Pong continues to be one of London’s most successful Asian restaurants.

Selling his stake in Ping Pong, Kurt then continued as a restaurant consultant and concept developer, where he used his successfully leveraged industry knowledge and experience to build three further fine dining restaurants: Mews of Mayfair (London), Les Bains Douches (Paris), Block 338 (Bahrain), as well as three further concepts that opened around the world.

In each one, Zdesar embeds profitable business models and manages all

from page 8 aspects of the restaurant design and promotion. Kurt expanded his operations in Europe, opening restaurants in Sweden and Switzerland. He then opened Chotto Matte, in London’s Soho which is a 6000 sq ft restaurant and par serving Nikkei cuisine (Peruvian/Japanese).

The line to get inside its grand opening celebration stretched down the block on O’Farrell Street. Zdesar said that, within 30 minutes of opening its reservations, 3,000 requests came through for bookings over the next two months.

Blue Whale on Union Street comes from chef Ho Chee Boon, who first opened Hakkasan and later Empress

by Boon in 2021 in San Francisco.

“This city -- for the chef who’s a newcomer ... this city means so much to all of us and he really wants to give back to the community,” said Director of Operations at the Boon Group James Minch. “This is another opportunity to give back and show the city that it’s worth the investment.”

Zdesar said he’s spent weeks in San Francisco gearing up for the opening and didn’t experience the “doom loop” scenarios he’s read about. He said he’s found San Francisco to be a welcoming and friendly city. “We only hear the negative. We never hear the positive and there are so many great restaurants in San Francisco,” said Zdesar.

“I have yet to find one that I haven’t enjoyed thoroughly.”

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RIVERSIDE YACHT CLUB square foot than any club in the TriState region.”

“I remember having a discussion 15-20 years ago years ago about the future of Gary’s kitchen,” the veteran design executive noted. “I said you should really consider blowing that back wall out, raise the loading dock and extend the building. Just before the pandemic, he got the go ahead. Of course, like with many of these club projects some member knows someone anda set of drawing were created. In the meantime, Gary called me to show me what had been proposed. I told him, Gary this doesn’t work.”

Once again as they have accomplished at notable clubs from Westchester’s Winged Foot to Baltusrol in New Jersey, Riverside Yacht features clean lines. It has all the hallmarks of a Capobianco/HAFSCO design with a clearly defined a la carte line and a catering line with plating for banquets. “Keep in mind, this space could only be elongated. It couldn’t

from page 58 go any wider with so space to expand forwards only backwards into the parking lot,” Capobianco noted.

Riverside’s Ashley is proud of the new kitchen he designed in concert with HAFSCO. “I just attended the Connecticut Club Manager dinner last month. Gary told me that 17 club managers did a walk through at Riverside to get ideas on how to update their kitchens. He told me every one of them talked about how streamlined the design was. To me it’s all about: cold, hot fry, pick up here, lunch room in back, dry storage over there, simple and perfect.”

One of the key’s to HAFSCO’s success is the company’s ability to use its on-going relationship with its club customers to help them see into the future. “Five years ago, before the full design, Riverside needed some new ovens. I knew it was a great opportunity to start adding Jade Ranges into Riverside’s kitchens. We installed several pieces with an eye to when we got to complete the full

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project that we would build it out with the dependability and durability that Jade gives us. I know that Gary and his team will get a good 15 years out of the Jade lineup we installed. I was able to take the same approach with the dish machine and some cook and hold equipment knowing that it would be part of the bigger plan. I’ll bet that pre-planning saved 200k on a $1mill plus kitchen.”

That on-going understanding of the kitchens they are working also enables Capobianco and his team to maximize the efficiency of a club’s staff. “At Riverside, we were able to create two separate waitress stations. That included using double doors and even two separate ice machines to serve each of the lines.

I understand that when you have a tight 6’1” to work with that you have to get the design right because that’s the hub of all of the activity for your waitstaff. If you work there on the a la carte line, you can grab the garde manger to your left and with hand

grab the hot food and you are out the door. It works and Gary is happy because you can do 500 to 600 covers.”

One of the keys to HAFSCO being consistently sought out by Metro New York’s leading clubs to upgrade their kitchens, is the commitment to continue accessing the latest technology.

“One of the interesting innovations we used at Riverside is a DOAS System to tie into Captive-Air’s hoods. It enables a 100% fresh air feed without any recirculation of air.

It combines beautifully with our design approach which is to place the compressors on the roof. These rack systems are literally cool because it takes all of the that out of the kitchen.”

Once again by listening carefully to needs of their club customer and taking their experience of designing many of the Northeast’s top club kitchen’s HAFSCO was able to create something special at Riverside Yacht.

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