February 2024 - Total Food Service by Total Food Service

NEWS

EXPANSION

NYC’S MAJOR FOOD GROUP INKS PACT TO TAKE MAREA WORLDWIDE

ajor Food Group, a leading hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick, has recently partnered with Altamarea Group, founded by Ahmass Fakahany, to expand the highly successful Marea restaurant brand across the Globe. With a proven track record of success in New York City and Miami, this collaboration aims to bring the exquisite flavors of Marea to new markets, captivating diners with unparalleled culinary experiences. “It’s the beginning of an exciting new chapter in our company, where we’ll be buying brands that we love,” Zalaznick noted. Marea joins Major

“The brand will stay intact. What we’re going to do with Marea, and other great brands is not change them, but celebrate them.” — Jeff Zalaznick Food Group’s portfolio of more than 50 restaurants around the world. This includes Carbone outposts in New York, Las Vegas, Miami, Dallas, Hong Kong, Doha and Riyadh. The Marea restaurant in New York City has long been hailed as one of the city’s most iconic dining destinations. Since its opening in 2009, it has garnered critical acclaim, earning two Michelin stars and numerous awards. Carbone, Torrisi, and Zalaznick have crafted a dining experience that seamlessly combines traditional Italian seafood dishes with contemporary flair, resulting in a truly exceptional gastronomic journey.

The success of Marea in New York City can be attributed to the meticulous attention to detail in every aspect of the dining experience. From the warm and inviting ambiance to the impeccable service, every element is carefully curated to create an atmosphere that complements the culinary masterpieces served. The menu boasts an array of delectable seafood creations, highlighting the freshest ingredients from both local and international sources. Marea’s commitment to excellence has established it as a culinary institution in the city, attracting discerning diners and industry professionals alike. Building upon their triumph in New York City, Major Food Group and Altamarea Group have set their sights on expanding the Marea brand to Mi-

ami. With its vibrant culinary scene and diverse clientele, Miami presents the perfect opportunity to introduce Marea’s unique flavors to a new audience. The partnership aims to replicate the success of the original Marea restaurant while infusing it with the vibrant energy and cultural richness of the Miami dining scene. “Miami would be a logical first step for us, and we’re definitely looking at that,” Zalaznick said. “But you never know with us. We’re identifying locations based on places we put our own restaurants. We think it’s a perfect fit within our portfolio.” The collaboration between Major Food Group and Altamarea Group has been a testament to the power of visionary leadership and a commitment to culinary excellence. By combining their expertise and resources, these industry leaders have successfully expanded the Marea brand across two major cities, solidifying its position as a culinary powerhouse. Looking ahead, Major Food Group and Altamarea Group have ambitious plans to expand the Marea brand further across the World. With their proven track record of success, it is evident that their partnership will continue to redefine the dining landscape, captivating diners with extraordinary culinary experiences. The goal for Major Food Group is expanding Marea, not revamping it. “Marea is a distinct thing,” Zalaznick says. “The brand will stay intact. What we’re going to do with Marea and other great brands is not change them, but celebrate them. Marea has been a part of my life, and Rich and Mario’s lives, since it opened. It was an inspiration to us

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NEWS

EDUCATION

C-CAP ANNOUNCES CAREER PATHWAYS PROGRAM FOR NEW YORK’S ASYLUM SEEKERS

hrough a grant from the New York State Department of Labor under the leadership of Governor Kathy Hochul, the hands-on, 5-week program aims to introduce job opportunities to asylum seekers in New York City. Careers through Culinary Arts Programs (C-CAP), the workforce development nonprofit that teaches culinary, life and job skills to more than 22,000middle-and-high school under-resourced students in 186 schools, as well as the formerly incarcerated, announced late last month a new pilot program funded by Governor Kathy Hochul to train asylum seekers with work permits and place them into jobs. Headquartered at C-CAP partner Francis Lewis High School in Queens— the city’s second largest high school,

with a state-of-the-art kitchen and hydroponic rooftop garden—this series of five-week hands-on training classes will help students discover the fundamentals of the foodservice industry to become a culinary professional, including cooking principles and techniques for commercial food preparation, baking, and foodservice management. All students will graduate with a New York City Food Handler’s License certification. C-CAP will then place these students into entry-level cook positions in stellar restaurants and hotels around New York City. “A certification from C-CAP’s Career Pathways Program gives our newest workers in New York State a lifeline,” said New York State Department of Labor Commissioner Roberta Reardon. “Connecting job seekers with tools for

“As an immigrant myself, I know first-hand the hard work and hustle these new Americans bring to the work force. The hospitality industry has long been one where that grit and determination can turn into a meaningful and lifelong career.” — Marcus Samuelsson professional success is a fundamental part of what the Department of Labor does. I applaud Governor Kathy Hochul for directing significant resources that not only help asylum seekers, but that eventually position asylum seekers to help themselves.” “By creating this program, we are facilitating that path towards upward mobility,” added C-CAP Co-Chair, Marcus

Samuelsson.” “C-CAP has had decades of success training the next generation of food leaders, so we’re thrilled, thanks to a grant funded by The New York State Department of Labor to be able to provide those skills and opportunities to an initial 50 asylum seekers who have already obtained work permits,” says C-CAP’s Executive Director Tanya Steel. “Our plan is to then scale up the program through a multi-sector consortium of private and public support.” “With support from C-CAP and the hospitality industry, New York is finally moving beyond the ‘migrant crisis’ to take advantage of the energy and talent of newcomers who, with work permits, are able to contribute to our communities and fill workforce needs. We appreciate Governor Hochul’s leadership in this effort,” said Kathryn Wylde, President & CEO, Partnership for New York City. “New York City restaurants want to provide asylum seekers with work opportunities and hire them to fill the open jobs they have,” says Andrew Rigie, Executive Director, NYC Hospitality Alliance. “That’s why, we commend Governor Hochul for funding this pilot program with C-CAP,an incredible organization that has the expertise and experience to teach the culinary and jobs skills needed

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NEWS

CONCESSIONS

WITH DAWN OF NEW BASEBALL SEASON, FUNK ASSUMES LEADERSHIP ROLE AS PRESIDENT OF LEGENDS HOSPITALITY

s the new season of Yankee baseball approaches and the anticipation builds, the team’s concessionaire Legends Hospitality is also gearing up for an exciting new chapter under the leadership of its newly appointed President, Tom Funk. With his extensive experience and impressive track record in the hospitality industry, Funk brings a fresh perspective and an innovative approach to the table. “The incredible growth and success of Legends’ hospitality business is attributed to Dan’s leadership and guidance since day one. We are grateful for his immeasurable contributions over the past 15 years,” said Legends CEO Shervin Mirhashem. “As we continue to focus on growing the business and delivering first-class hospitality experiences for our partners, we are fortunate to have Tom take the reins and

Tom Funk

“Food and beverage and merchandise play a critical role in delivering an exceptional fan and guest experience, and we have a significant responsibility to represent our partners’ brands in the best way possible.” — Tom Funk lead this next phase.” Taking over from the legendary leader, Dan Smith, who has made significant strides most recently in securing concessions and food services at Buffalo Bills’ new stadium, Funk understands the magnitude of the responsibility that comes with his new role. However, he embraces this challenge with enthusiasm and a firm commitment to continue the legacy of excellence that Legends has become known for. A fresh start symbolizes a new beginning for Legends Hospitality, and with spring training set for this month, the timing for a fresh start couldn’t be more perfect. This transitional period provides an opportunity for Funk to assess the company’s strengths, identify areas for improvement, and implement strategic initiatives that will propel Legends to even greater heights. By leveraging his expertise in the hospitality

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industry, Funk aims to enhance the overall fan experience, offering innovative and personalized services that will leave a lasting impression on visitors to stadiums and arenas. “For 15 years I have loved coming to work every day at Legends to stand alongside the most talented people in the business,” said Smith, who will become a senior advisor at Legends. Smith was the first hire of Legends when the business was formed by the owners of the Dallas Cowboys and New York Yankees to handle the hospitality efforts. Today hospitality is just one of six business arms of Legends, but remains an important segment, managing venue concessions, premium clubs and suites, and private events catering, among other responsibilities. With Funk at the helm, Legends Hospitality is poised to embark on a journey of growth and success. His vision for the company aligns with the ever-evolving demands of the hospitality industry, where customer experience is paramount. Funk’s extensive network and industry knowledge position him well to forge strategic partnerships that will further enhance Legends’ offerings and expand its reach. Kirta Carroll will remain in her

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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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Follow @TotalFoodService

Subscribe to the TFS YouTube channel Cover Photo by Mark Ostow 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 2024 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy, $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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NEWS

NEW OPENINGS

NYC’S UNION SQUARE HOSPITALITY GROUP SET FOR HUB EXPANSION IN 2025

s Danny Meyer has established Shake Shack as a beloved destination in Boston, it’s evident that he has not only acclimated himself to the city but also understands its real estate dynamics. With this successful venture under his belt, it only makes sense for him to consider bringing some of his other renowned Union Square Hospitality Group (USHG) brands to Boston. Meyer’s expertise and familiarity with the city, coupled with his unparalleled hospitality vision, would undoubtedly elevate the dining scene in Boston to new heights. Whether it’s the iconic Union Square Cafe or the innovative Gramercy Tavern, Bostonians will surely appreciate and embrace these exceptional dining experiences. With that came last month’s announcement that Union Square Hospitality Group will open a pair of eateries in Boston next year. Meyer has not yet disclosed which of his com-

Danny Meyer

“One restaurant will likely be one of the group’s more casual spots, while the other will be more culinary forward and creative.” — Chip Wade pany’s iconic restaurant brands will debut in the Hub. The restaurant will open at the Commonwealth Pier, a planned mixed-use development in the Seaport. The Pier is part of the new Seaport World Trade Center proposed revitalization of the SWTC is set to modernize and reposition the existing building and Commonwealth Pier for its next generation of use as a vibrant place for work, retail, events and active public waterfront experiences within the city’s Seaport District. The goal for the project is being led by Pembroke, the real estate arm of Fidelity Investments. The goal for the project is to create an exciting, flexible, and creative workspace that attracts and retains talented employees and provides a unique waterfront experience for the public. The project will enhance its current uses by replacing the existing exhibition hall with new public realm spaces and improvements and expanded ground-floor retail space, as well as creating new flexible and innovative office space and first-class event spaces. It includes the demolishing of Commonwealth Hall to make way for “more accessible and relevant public waterfront amenities.” Eliminating the building means the addition of nearly 170,500 square feet of outdoor space for the public. The project also will make making public access to the waterfront easier, add retail space, and add a new “public terrace” in the upstairs of the Headhouse, which

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will provide new views of the city and space for outdoor dining. “We’re excited for the opportunity to reintroduce the Pier as a new destination in what has become a thriving neighborhood,” Andrew Dankwerth, senior vice president, design & development at Pembroke. “Our project will bring new life to this iconic building, inviting more people onto the pier, coupled with public realm programming, to create a waterfront experience unlike anything else in Boston.” USHG’s restaurants will join the new 45,000 square feet of new retail space that will go into the street level of the Headhouse along Seaport Boulevard. The loading docks there will be eliminated, and pedestrians will enjoy wider sidewalks. A new ballroom will be added within the Seaport Hotel, plus new outdoor and indoor spaces. Updates to the Harborwalk that will include “five programmed niche spaces,” plus new lights and seating areas. Fidelity Investments plans to occupy new workspace there. The move by USHG marks the return of a veteran restaurant executive to Boston. USHG’s CEO Chip Wade served at the

CEO of the iconic Legal Sea Food’s, some 20 plus years ago. “One restaurant will likely be one of the group’s more casual spots, while the other will be more “culinary forward and creative,” Wade noted. USHG’s Daily Provisions, which has five locations around New York, seems like a logical—and easily scalable— pick for the more casual of the duo. With a tagline of “your neighborhood kitchen” and all-day operation, it’d fit into the increasingly busy Seaport landscape with breakfast sandwiches, sandwiches, salads and pastries, While Shake Shack has proven successful in Boston, Danny Meyer’s fine dining empire, Union Square Hospitality Group (USHG), has remained largely absent from the city. Until now. The Seaport’s recent boom seems to have finally lured USHG, with two planned restaurants set to break the New York-centric mold in 2025. This marks a significant shift for the group, hinting at a potential pivot toward broader geographical reach.

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TREND TALK

WITH JOYCE APPELMAN

PERFECTING A SUSTAINABLE COCOA-FREE CHOCOLATE Interview with Adam Maxwell, CEO & Co-Founder, Voyage Foods

oyage Foods is addressing – head on – the alarming reality of chocolate’s dark side and has created the most sustainable chocolate to ever come to market as it uses 99% less blue water consumption and up to 84% less greenhouse gas emissions than the typical chocolate bar. The company’s unique and differentiating strength lies in its proprietary technology used to combine upcycled seeds

Adam Maxwell

and fruits to create a delicious, clean label, plant-based cocoa-free chocolate at a price point accessible to the mass market. Total Food Service sought out Adam Maxwell, CEO-Co-Founder Voyage Foods, to share his vision for the company and the benefits of a cocoafree chocolate industry. How did you become interested in developing foods that address sustainability concerns? What aspect(s) of

your background prepared you for this venture? Many of our favorite foods – chocolate, peanut butter, coffee – are ubiquitous and that we often take for granted, face challenges and uncertain future because of climate change, ethical, and social issues. They will continue to become more expensive and less readily available for a large swath of the population. Global food production continues to place strain on diverse growers and

A chocolate lover’s dream spread, all cocoa-free courtesy of Voyage Foods

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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

population growth, consumer demand and climate change will only serve to exacerbate those problems. The COVID-19 pandemic further exposed the fragility of our food systems when it completely upended supply chains and forced consumers to start paying greater attention to how the products they consume are made and where they are sourced from.

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NEWS

NEW OPENINGS

TOP CHEF’S ONWUACHI SET TO DEBUT NEW DC EATERY

enowned “Top Chef” star Kwame Onwuachi will make his highly anticipated return to DC’s culinary scene this spring with the opening of his new restaurant. Dogon by Kwame Onwuachi is set to debut as part of a substantial hotel enhancement initiative at the reinvigorated Southwest waterfront in Salamander Washington, D.C. The Afro-Caribbean eatery (pronounced “Doh-gon”) pays tribute to Washington D.C.’s late-1700s land surveyor Benjamin Banneker and his connections to the West African Dogon tribe, DC Eater reports. The restaurant will reflect Onwuachi’s Nigerian, Jamaican, Trinidadian, and Creole heritage. With a design concept from the architectural firm Modellus Novus, the same designer of Onwuachi’s critically acclaimed NYC eatery Tatiana, curtains of linked chains adorn

“Researching the history of Benjamin Banneker, the Dogon tribe, and the connections to our location was a humbling-yet-inspiring experience. Our menu will celebrate all the cultures within DC’s four quadrants.” — Kwame Onwuachi the lobby of Dogon at street level that draw inspiration from the mathematical instrument Banneker used to delineate city lines. Behind them unfolds a spacious 200seat dining room featuring a bar and a patio. The “astrological-like ceiling,” pays homage to the starry night sky that Banneker used as a geographical reference. “I firmly believe that a restaurant should have a story, because when it has a story it has a soul,” Onwuachi said. “Researching the history of Benjamin Banneker, the Dogon tribe, and the connections to

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our location was a humbling-yet-inspiring experience. Our menu will celebrate all the cultures within DC’s four quadrants. This is the story of Dogon.” Historical records cite Banneker as a self-educated mathematician, astronomer, and inventor who played a crucial role in the shaping of Washington, D.C. His pioneering use of astronomy proved instrumental in surveying the future nation’s capital in 1791. Some authors argue that Banneker’s lineage can be traced back through his grandfather to the Dogon tribe in Mali, known for their

advanced expertise in astronomy, mathematics, and engineering. “After years in the making I’m proud to announce my new restaurant, Dogon, coming to Washington DC soon,” Onwuachi added. “Honoring the legacy of the Dogon tribe in Mali and their connection to the capitol. Benjamin Banneker was a descendant of this tribe who was hired to survey the city and create the borders. He used the stars as his guide which was a skill of the Dogon People.” A competitor on Top Chef season 13 in California, Kwame Onwuachi is a James Beard Award-winning chef and author of Notes from a Young Black Chef. He was born on Long Island and raised in New York City, Nigeria and Louisiana. Kwame was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Kwame trained at the Culinary Institute of America and opened five restaurants before turning 30, including the groundbreaking Afro-Caribbean restaurant, Kith/Kin. Since competing on Top Chef, he has been named one of FOOD & WINE’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and a 30 Under 30 honoree by both Zagat and Forbes. “This restaurant will encompass all that makes DC special through an Afro Caribbean lens,” he added. “Can’t wait for you all to come through these doors. It’s so so so so good to be back!”

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NEWS

PACKAGING SOLUTIONS

INLINE PLASTICS RECEIVES RECYCLED MATERIAL CERTIFICATION Independent Auditor SCS Global Services Confirms Recycled Material in their PET Products

n 2020, Inline Plastics launched their reborn PET material which utilizes post-consumer content made from the latest recycling technology, Advanced Recycling. Currently, all their PET products contain 10% reborn post-consumer material. With sustainability awareness on the rise and a whirlwind of unsubstantiated claims in the industry, Inline believes it is important to have this claim verified by an independent source. SCS Global Services (SCS), a global leader in sustainability standards and third-party verifications, recently certified the company’s claim that all their PET products are ‘Made with 10% Post-Consumer Recycled PET’. “We believe that integrity and transparency are an important part of doing business and this is why we retained SCS Global Services, to certify our post-consumer recycled material claim,” noted Tom Orkisz, Chairman and CEO of Inline Plastics. To achieve certification, SCS conducts an independent third-party audit of the organization and the product(s) with recycled content. The audit checks for manufacturing data, processes, chain of custody procedures, material quantification and mass-balance calculations to determine conformance to the SCS Recycled Content Standard*. “By releasing

all of our data for an objective and impartial analysis, customers can be confident and trust that we’re a brand who delivers on our claims,” Orkisz concluded. As part of this certification, Inline Plastic’s Essentials® and Safe-T-Fresh® product lines are now included in the SCS Green Products Guide, an online directory for SCS certified green products. “Achieving this certification means that Inline Plastics is verifiably creating products that incorporate recycled material, which reduces waste to landfills and allows consumers more product choices that are environmentally responsible,” said Nicole Munoz, VP of Environmental Certification Services at

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SCS. “SCS applauds their organization in achieving thirdparty certification to ensure credibility of their product claims.” Inline will begin incorporating the SCS certification mark on its website, marketing and sales materials, and packaging to increase customer and consumer awareness. To learn more about Inline Plastics, visit InlinePlastics.com *The official certification reads, “SCS RECYCLED MATERIAL CERTIFIED. Conforms to SCS Recycled Content Standard V7-0 for a Made with 10% PostConsumer Recycled PET based on a dry weight basis.” SCS Global Services (SCS) has been providing global leadership in thirdparty quality, environmental and sustainability verification, certification, au-

diting, testing, and standards development for three decades. Its programs span a cross-section of industries, recognizing achievements in green building, product manufacturing, food and agriculture, forestry, power generation, retail, and more. SCS is accredited to provide services under a wide range of nationally and internationally recognized certification programs. Consistent with its mission, SCS is a chartered benefit corporation, reflecting its commitment to socially and environmentally responsible business practices. To learn more about the SCS Global Services, visit SCSglobalservices.com Inline Plastics is the leading manufacturer of innovative, high quality, crystal clear, food packaging containers. The company transformed the marketplace with their Safe-T-Fresh® line, a tamperresistant and tamper-evident product which utilizes their patented tear-strip technology, providing retailers and consumers with greater product protection. They continue to design and manufacture packaging solutions that keep food products safe, fresh, and enhance shelf merchandising. The company also offers the most complete line of automated equipment to close, lock and label their containers. Headquartered in Shelton, CT, Inline Plastics celebrated its 50th Anniversary in 2018. For more information on their vast line of award-winning products, visit inlineplastics.com.

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NEWS

EQUIPMENT SOLUTIONS

ce machines can be a hotbed coldbed for mold, mildew, and biofilm—if they are not maintained properly. You may think cold temperatures wouldn’t be a hospitable environment for grime and slime to grow. But they are, thanks in large to the moisture. On top of that, so much can enter the machine, whether it’s through the water, people handling the ice, or airborne viruses circulating the machine. Okay, you get the picture. The good news is there are measures you can take to ensure the integrity of every cube. Routine descaling and sanitizing are a must. Proper water filtration is another. And there’s one more secret weapon that continuously sanitizes without using chemicals or relying on your manual effort…

Article contributed by Pentair

HOW DOES OZONE DISINFECTION WORK? You may think the cold temperatures in an ice machine wouldn’t be a hospitable environment for grime and slime to grow. But they are, thanks in large to the moisture. It’s ozone disinfection. The Chemical-Free, Hassle-Free, Worry-Free Solution Ozone disinfection is an oxidizing agent that’s stronger and more effective than other disinfectants. It attacks at the molecular level to remove dirt and bacteria before they even come in contact with surfaces. This mighty sanitizer removes the contaminants from both the water and ice basis using the power of

This compact ozone generator effectively treats your ice machine’s water, air, and internal surfaces, promoting the reduction of mold, mildew, biofilm and other unwanted impurities.

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ozone—not any formulas or cleaning agents—so you get tastier ice with fewer maintenance visits and costs. Our Award-Winning Disinfection System: Oxidice Our Everpure Oxidice Ice Machine Disinfection System is compact and ready to attack. It treats the water, air, and ice machine surfaces from the inside—reducing the growth of bacteria, molds, yeast, and other contaminants. And because it’s chemical-

free, it leaves no residues or off-tastes behind. As for its design, Oxidice is awardwinning. All the units and connectors come standard. There’s no refilling or recharging required. The system includes many bells and whistles, including LED status indicators, an automated service timer, a microprocessor, and more. The universal power supply and compact size work with most ice machines. Oxidice can be more efficiently than comparable technologies and is certified under NSF, UL, CE, and UKCA. In 2023, Oxidice received the prestigious Best New Product Award for its health and sustainable innovation at the World of Coffee event. Learn more about Everpure Oxidice at https://totalfood.info/oxidice

Serve ice cold drinks and cocktails to your customers with more confidence about the cleanliness of your ice

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FIORITO ON INSURANCE

STEPS TO AVOID COSTLY HOSPITALITY EMPLOYMENT-RELATED LAWSUITS

nderstanding your employees’ rights is paramount to protecting your business. From discrimination to wrongful termination, employment practice claims can carry a heavy price tag when businesses fail to have the right risk management procedures and insurance coverage in place. It’s impossible to prevent all lawsuits. However, you can take mitigating steps to reduce your business’ risk and high cost associated with employment-related lawsuits through the following best practices:

From discrimination to wrongful termination, employment practice claims can carry a heavy price tag when businesses fail to have the right risk management procedures and insurance coverage in place. 1) Create policies and procedures. The first step and most important step is to create and implement concrete policies and procedures. Make sure that there are specific ways and means to address common on-the-job issues that could lead to a lawsuit. For instance, policies addressing hiring,

promotions, evaluations, changes in status, training, harassment, and termination should all be considered. It is not about eliminating all employee questions, but instead about making sure that the employer and employee expectations meet reality. The best way to institute formal policies and procedures is to work with a seasoned employment law attorney to ensure that you’ve covered all your bases as an employer. • For many employees, the employer/ employee relationship is an at-will one, meaning it can be terminated with or without cause by either the employee or their employer. The employee handbook will become the closest thing that the employer and employee have to a contract, which is why it is so vital. An employee handbook is the best way to identify and outline the rights and policies.

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.

• Make sure the handbook is a living, breathing document that is updated, reviewed and revised with counsel at least annually, as each year there is new case law, new legal issues that may not have ripe case laws and new considerations that should be included in the employee handbook. It is important to have each employee sign the handbook to show they are aware of and agree to the policies and procedures inside. • Insurance companies follow claims and litigation trends so they ask a lot of questions in their underwriting process. Documented policies and procedures will enable you to examine exclusions or risks specific to your business and their impact/defense as it relates to employee liability. Working with an experienced broker will ensure all liabilities unique to

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SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

BARS AND SUPPLIERS: A LOVE STORY

f you want good bar business you don’t have to know that disco songs run between 115 and 130 beats a minute (though, it’s a cool factoid to share with guests). You just need to smile when a supplier walks into your bar or restaurant and let the song playing in your head be John Paul Young ‘s 1977 hit Love Is In The Air rather than Chopin’s Funeral March.

Approaching the vendor/supplier + bar/beverage manager relationship with the right attitude will open doors and build great futures for you, your team, your guests, and the liquor brands you pour. It’s a proven fact. Volkan Koc, Director of food & beverage at The Delphi in Los Angeles subscribes to this theory for all the f&b outlets on property, and looks to

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build relationships with vendors who share his philosophy and respect his time. Koc points out that his needs for the diner Denae’s is different than those in the Lounge, The Delphi. Differing menus aside Koc needs reps to come in at the right time. That’s when he isn’t busy and can give them the time they deserve. He shares his preference, “Planning ahead is crucial for productivity. It definitely needs to be when we are not busy. We’re closed in the diner between 3-5 PM so that’s when I do all my interviews and meet with all my vendors.” Vendors have a good shot at getting the attention of industry vet Frankie Stavrianopoulus if they’re considerate. Overseeing Lupoli restaurant operations, and opening a new spot, Bosa, in Haverhill, Massachusetts, is a busy time and so Stavrianopoulus relies on his suppliers to understand his needs as well as their own if they want to win and keep the business. Of course, a knowledgeable distributor won’t come in at the height of service, but otherwise he’s a bit flexible as he says, “Sometimes my schedule doesn’t align with yours and vice versa. The reality is that it’s not a perfect world. But you also want to provide times/ blackout times for distributors that are a no-no and setting up a calendar is important. So, while it’s okay to pop in when you can everyone has to understand that I may not have time for you. There is a balancing act there.” At Mama Shelter Hollywood Bar Manager Jalen Lewis got his start in membership relations at a country club in northern California, so he knows all about the importance of balancing relationships. He remarks on the best way to approach him and says, “Your relationship between buy-

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

ers and sellers, it really is a relationship. They have needs, I have needs. Especially when it comes to allocated liquors; they need me, and I need them. So, if I could tell them how best to make it work, I’d say, ‘find out my usual days and meet me when the business makes sense. If you approach me during peak hours I say ‘call back.’ That’s someone who wants to sell liquor, not someone who wants to see an account succeed. At Grey Goose Brand Ambassador North America (US & Canada) Emile Chaillot’s reason for getting up every day, and the charge he sets for his team daily, is to make an account succeed. He notes, “The process of account visits is part of our day-to-day job, making sure we create and keep close relationship with our accounts and their staff. As brand ambassadors, we need to be here for them. On one end, we can be bringing ideas about engaging programs that will benefit the account but also create customer engagement and brand awareness. But also supporting them with idea and projects they have and how we can work together to create the best in class experience for their guests.

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February 2024 • Total Food Service • www.totalfood.com • 21

NEWS

TECH INNOVATIONS

NCCO’S LEGACY OF INNOVATION CONTINUES WITH NEW TECHNOLOGY

unning a restaurant or foodservice kitchen comes with its fair share of challenges. With the New Year came an increase in minimum wage in a number of states across the country. Couple that with a shrinking labor pool created a scenario in which smaller staffs are now expected to handle increased workloads resulting in added pressure and potential strain on operations. However, there is a simple and affordable solution that can help alleviate some of these challenges and take some of the pressure off of operating a commercial kitchen – implementing a new labeling strategy. Keeping track of ingredient expiration dates and product labels can be a painstaking, difficult task. Paper product and software manufacturer NCCO seems to have cracked the code, with its innovative and automated DateCodeGenie. A three-part software consisting of a tablet, printer, and cloud system, DateCodeGe-

nie manages ingredient and food preparation information, prints detailed labels with the touch of a button, and cuts back on labor costs. For food service experts, the DateCodeGenie is nothing short of revolutionary. NCCO born as the National Checking Company, has been a leading manufacturer and supplier of paper products to the food service industry since the early 1900’s. Today they produce a variety of goods, including order pads, receipt rolls and food safety labels, and have recently diversified into the world of software solutions, including their products DateCodeGenie and partner company Always Food Safe online training. Bolstered by the recent marketwide shift towards grab-and-go dining spurred by the COVID-19 pandemic, National Accounts Manager Rick Martunas sees simultaneous growth in the paper product and software technology markets: “While some technology has

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“Ten years ago, the same operation would have required two managers, an assistant manager, a bunch of shift supervisors, and lots of hourly employees.” — Rick Martunas certainly replaced physical products, we still see soaring demand for paper, particularly because of the to-go trend in dining.” Nevertheless, NCCO has doubled down into the technology market with their food safety solution DateCodeGenie, which simplifies the labeling process. DateCodeGenie can trace its roots to NCCO’s acquisition of labeling company DotIt, which manufactured food safety stickers. As the labeling market evolved from the old technique of scribbling dates on strips of masking tape to the use of dots color-coded by day, NCCO explored automating the process of creating food prep labels to make the handwritten and manual process accurate and instantaneous. Eventually, the company broadened the capabilities of the software by adding a feature permitting restaurants to include additional information, such as branding elements or nutrition facts, on their labels. “DateCodeGenie evolved from just being for food prep to now making creative and dynamic grab-and-go labels with nutrition facts, barcodes, and expiration dates,” explained Martunas. It’s a complete solution consisting of a touchscreen tablet, label printers connected to the tablet, and a cloud software service to manage these interconnected features. The package comes with all three pieces, and is charged

as a single, one-time fee, rather than a monthly subscription, keeping costs low. Moreover, the printer uses thermal technology to create a label, saving on recurring ink costs. Management of individual elements such as menu items, label layouts, ingredient information, and branding occurs through the browser-based portal, which can be accessed anytime, anywhere: “You can add a new item to your menu from your couch at home,” explained Martunas, “and when your staff comes in on Monday, it’ll be on the software, all without you having to go into the restaurant.” In our grab-and-go-oriented market, DateCodeGenie provides both customers and managers with an improved experience. As customers increasingly select fast, pre-prepared meals, the importance of accurate and conscious labeling has grown, but so has the capability of DateCodeGenie. Once-simple labels are now required to include vital information, like allergens, food sensitivities, and preparation and expiration dates, and reheating information alongside barcodes and pricing, but NCCO still guarantees that a single label will take a second or less to print. The software is also location-specific, and can keep track of and update label requirements as legislation in its jurisdiction changes. Moreover, the ability to store and manage information within

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February 2024 • Total Food Service • www.totalfood.com • 23

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

ESSENTIAL TACTICS TO CONTROL RESTAURANT LABOR COST

o you often find yourself feeling financially drained as your team’s overtime hours accumulate on the proverbial time clock? Are you eager to take a bite out of these costs and boost your restaurant’s profitability? If you answered yes to these questions, you’re in the right place. Here are seven essential tactics to effectively control labor costs and start making the money you deserve. Labor cost is not your biggest expense Before diving into the tactics, let’s challenge a common belief. While many consider labor costs the biggest expense in a restaurant, it might be surprising to learn that, in reality, an empty chair takes the top spot. The logic is simple — when your restaurant is empty, you’re losing money on rent, utilities, inventory and more. However, once you have customers, labor cost becomes a significant factor in your overall expenses.

While many consider labor costs the biggest expense in a restaurant, it might be surprising to learn that, in reality, an empty chair takes the top spot. reducing inefficiencies and unnecessary costs. 3. Add cross training to your systems: Incorporate cross training into your system to make your team more versatile. Servers can cross train as hosts, bussers as dishwashers and barbacks as bartenders, creating a well-rounded staff.

Seven essential tactics to control restaurant labor cost 1. Understand FTE (Full-Time Equivalence): Ensure you have the right number of team members to cover your schedule. Aim for two FTEs more than you think you need to account for time off, vacations and turnover. 2. Train managers in scheduling practices: Implement and train managers in scheduling practices that eliminate common mistakes, 24 • February 2024 • Total Food Service • www.totalfood.com

4. Implement and maintain an operating budget: Create and maintain an operating budget, focusing on prime cost (total cost of goods sold plus total labor costs). This proactive system provides a roadmap for success. 5. Hold managers accountable to the labor budget: Recognize that your labor

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.

cost target will vary each month based on seasons and staffing needs. Ensure your managers are trained and accountable to the labor budget. 6. Understand your numbers and calculate labor efficiencies: Know how to calculate labor efficiencies by setting up stations properly, implementing training and prep systems and making strategic adjustments while staying true to your core values. 7. Track labor like a pro: Monitor labor costs daily, not just by percentage but also by hours. Compare originally scheduled hours and forecasted sales with actual sales and hours worked to identify areas for improvement. Don’t let labor cost derail your restaurant’s future By mastering these seven tactics, you can take control of your restaurant’s labor cost and pave the way for increased profitability. If you’re eager to delve deeper into these strategies and gain access to a wealth of resources, consider learning more about my coaching program that can provide you with the guidance and support you need. Visit my website and opt in today to learn more.

February 2024 • Total Food Service • www.totalfood.com • 25

THE PR PERSPECTIVE

WITH R. COURI HAY

MAKING YOUR RESTAURANT SOCIAL MEDIA FRIENDLY

n the ever-evolving landscape of the food industry, social media integration has become essential for restaurants of any kind. Whether it be a casual sit-down spot or a five-star dining experience, making your restaurant social media friendly is not just a trend; it’s a powerful tool that can significantly impact your establishment’s success. Having a strong social media presence ensures that your restaurant is visible to a wide and diverse audience. Platforms like Instagram and TikTok allow for consumers to get a sneak peek at a restaurant’s culinary works and general ambiance without physically being in the space. This extended visibility can attract potential customers who may not have discovered the restaurant through traditional means. For example, a classic neighborhood eatery, whose main means of advertisement is through foot traffic, will only attract customers within a certain square mile of its given location. However, with a prominent social media presence, restaurants can market themselves to not only be a local draw, but an international one as well. Being a highly visual platform, social media is very much reliant on aesthetics, and, regardless of style, every restaurant can use this facet to their advantage. The key lies in understanding the restaurant’s authentic brand and style and transferring that authenticity to social media outlets. Capturing the essence of the dining experience through well-curated visuals, whether it be the rustic charm or the sleek and modern designs, allows

for a compelling narrative that extends beyond the physical space. By consistently delivering content that aligns with the core identity of the restaurant, from showcasing signature dishes to behind-the-scenes glimpses of the kitchen, establishments can create a digital extension of their brand, enhancing customer relationships and staying top-of-mind. Thus, using social media allows restaurants to differentiate themselves, assert their brand, and stand out amongst the competitive landscape. People are naturally drawn to visually appealing images, and the use of social media platforms has turned food photography into a necessary art form for all restaurants. Many establishments are creating “Clickbait food,” which can be defined as visually appealing and designed to grab attention. These dishes are crafted not only for their taste but

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also for their photogenic qualities, and aim to elicit a strong visual response, encouraging viewers to share, like, and engage with the content. While some argue that clickbait food sacrifices substance for style, it undeniably plays a significant role in the modern food landscape, shaping trends, influencing dining experiences, and exhibiting the power of social media. For instance, Black Tap Craft Burgers & Beer trademarked their take on the classic milkshake, dubbing them “CrazyShakes.” These over-the-top drinks come in a variety of eye-catching flavors and ingredients – with some being adorned with cotton candy, a full-sized cookie, or a slice of rainbow birthday cake. Their decadent creations were able to capture worldwide attention with the help of social media, and they now have locations in Las Vegas, Disneyland,

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.

Bahrain, Kuwait, Singapore, Switzerland, the United Arab Emirates, and more. Additionally, social media platforms serve as dynamic hubs for direct customer engagement, cultivating a sense of community and loyalty. Encouraging patrons to share their dining experiences on these platforms generates invaluable exposure and serves as a compelling form of marketing. Additionally, social media establishes a direct conduit for feedback, offering insights into the restaurant’s strengths and areas for improvement. This becomes instrumental in elevating the customer experience. The interactive nature of social media extends to direct communication with customers, allowing for timely responses to reviews, comments, and messages. This engagement not only builds relationships but also fosters a deep sense of community and loyalty among the restaurant’s customer base. Social media is a continuously evolving field, with trends and challenges constantly emerging. Being active on these platforms allows your restaurant to stay relevant and adapt to current trends. From viral food challenges to popular hashtags, participating in these trends can boost your restaurant’s visibility and appeal to a wider demographic.

February 2024 • Total Food Service • www.totalfood.com • 27

NEWS

OPERATING STRATEGIES

CULTIVATING DIVERSITY AND INCLUSION IN THE RESTAURANT INDUSTRY

estaurants are increasingly becoming spaces that celebrate different cultures, perspectives, and experiences, and this extends beyond the culinary realm, impacting both staff dynamics and the overall customer experience. In August of 2022, the National Restaurant Association – the leading business association for the restaurant industry – released a landmark diversity, equity, and inclusion (DEI) report, which aimed to measure the awareness and effectiveness of DEI practices among employers and employees. The research, which was done in collaboration between the National Restaurant Association, the National Restaurant Association Educational Foundation (NRAEF), the Multicultural Foodservice & Hospitality Alliance (MFHA), and Cornell University Nolan School of Hotel Administration, found a strong correlation between the impact of DEI strategies and employee satisfaction – ultimately reinforcing the critical importance of these policies. Make DEI a Priority: One key finding was, despite companies’ efforts to create work environments that support DEI, current and former employees were often unaware of those policies, leading them to feel DEI was not a strategic priority. This ultimately culminated in a lack of job satisfaction and a higher turnover rate. To address this challenge, employers should invest in hands-on training and team member

development to create authentic and sustainable employment opportunities. Providing sensitivity training and educating employees about unconscious biases can also help to create an environment where everyone feels valued and respected. Additionally, mentorship programs can bridge the gap between different generations and backgrounds, fostering a sense of unity among staff members. Inclusive Hiring Practices: Inclusive hiring practices are crucial in building a diverse team, but

first employers need to understand the current demographics of their workforce. Once employers have identified the gaps, they can develop actionable plans to address them. Some tactics for inclusive hiring include outreach programs targeting individuals from all ethnicities, ages, abilities, and socio-economic backgrounds. Some restaurants and companies in the food industry also use referrals from their current employees of color and engage with historically black colleges and universities during the hiring process to ensure inclusivity.

The research found a strong correlation between the impact of DEI strategies and employee satisfaction – ultimately reinforcing the critical importance of these policies

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Customer Impact: DEI benefits not only employees, but also customers, as a diverse workforce results in a better understanding of diverse customer bases. Through incorporating different perspectives in the decision-making process, businesses can identify and address potential biases and tailor their products, services, and marketing strategies to resonate with a wide range of customers more effectively. Customers also prioritize supporting establishments with social responsibility and ethical practices, therefore when companies actively promote and demonstrate their commitment to DEI, they can attract the more ethically conscious demographic. Some strategies the MFHA suggests include collaborating with minority marketing and branding firms, conducting surveys to grasp the needs of traditional and emerging markets and aligning marketing campaigns with key multicultural events. Fostering diversity and inclusion in the restaurant industry is crucial for success, impacting both staff dynamics and the overall customer experience. By focusing on the workforce, customers, community, and suppliers, businesses can create an environment that not only thrives on diversity but also promotes inclusivity and equality. Implementing these practices not only aligns with ethical standards but also positions companies strategically for success in an increasingly diverse global marketplace.

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PLANT BASED NEWS + TRENDS

WITH CHERRY DUMAUAL

VEGAN DINERS CAN NOW HAVE THEIR STEAK AND EAT IT TOO STEAKHOUSES FIND SUCCESS SERVING PLANT-BASED CHUNK FOODS STEAK

egans or vegetarians no longer have to shun steakhouses as many are now serving plant-based steaks that delight and satisfy. Consider Chunk Foods, which offers restaurants a plant-based steak made with cultured soy and wheat protein. The products match or exceed the protein levels of traditional meat. But does it taste like a delicious piece of steak? According to Seth Miller, vice president and COO of Talk of the Town Restaurant Group, which runs Charley’s Steak House, Chunk steak fooled them in blind taste tests. They demonstrated that Chunk looks and tastes like beef and that it’s red in the center when it’s cooked medium-rare. Charley’s Steak House is the first chain to introduce Chunk Foods’ Plant-Based Steak. Founded in 2020, Chunk Foods, a USbased food technology startup raised $15 million in seed funding from investors that include Robert Downey Jr.’s venture capital firm FootPrint Coalition. The new funds, the company says, mark the biggest seed round ever for a plantbased startup in Israel. Chunk has used this funding to construct one of the largest plant-based whole-cut meat factories in the world. Total Food Service caught up with Amos Golan, the CEO & Founder of Chunk Foods, to ask him about his product and how it benefits not only steakhouses but restaurants and foodservice establishments in general.

Tell us more about Chunk Foods and your vision? I set out to create a plant-based meat that was delicious and made it using as few recognizable ingredients as possible. Our first target is beef, but pork, lamb, and poultry are next. Clearly, we’re succeeding with beef, as we’ve skipped over the patties and nuggets that dominate the alt-meat space at retail, in favor of whole cuts that fit quite nicely among high-end steakhouse offerings. Whitetablecloth steakhouses in the United States serve Chunk, including Talk of the Town Restaurant Group’s Charley’s Steak House in Florida and Insignia Steak House, an Anthony Scotto restaurant on Long Island. Our goal is for every restaurant in the US interested in provid-

ing customers a delicious plant-based option to include Chunk on their menu. Please describe the technology behind your product. Chunk focuses on a natural fermentation technology, which is used in the foods we all love and eat regularly such as coffee and cocoa, bread and cheese. This type of fermentation is a critical enabler in the food industry and is responsible for many of the flavors and textures we love. Most other whole-cut manufacturers are using other technologies that come short on culinary performance, perception, scale, nutritional profile or all of these combined. At Chunk, we use fermentation processes that are similar to

A sample of the plant based steak from Chunk Foods

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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.

how other foods are made to create delicious plant-based meats that are scalable (think bread!), natural, and cheap. When compared to submerged fermentation that is used by some of our

continued on page 106

Amos Golan, CEO, Chunk Foods

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NEWS

EVENTS

HIP SIP: BATTLE OF THE MODERN BARTENDER AND RAPID-FIRE CHALLENGE: THE GREAT NEW YORK STEAK OFF TO TAKE PLACE AT THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK Calling All Bartenders and Chefs: Now Accepting Entries for Two Competitions

he International Restaurant & Foodservice Show of New York will host two exciting competitions during the upcoming trade show taking place March 3-5 at the Javits Center in New York City. On Sunday, March 3 the Hip Sip: Battle of the Modern Bartender Competition will take place and the Rapid-Fire Challenge: The Great New York Steak Off will take place on Monday, March 4. To submit an en-

try for either Competition, click here. The International Restaurant Show in New York is the northeast’s most comprehensive food and beverage experience. “The Rapid-Fire Challenge and Hip Sip Competitions have become must see events during the International Restaurant & Foodservice Show of New York and we invite local chefs and bartenders to compete and be recognized for their creative cock-

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tails and meals. Both competitions will feature professional judges who will help us crown the winners,” said Glenn Celentano, Partner & CEO, Restaurant Events, producers of the show. “The competitions will take place in the Culinary Innovation Theater which also features several celebrity chefs throughout the three-day event. Come for the competitions and stay for the demos, education, new products, networking and much more.”

Celebrity judges for The Hip Sip Battle of the Modern Bartender competition will be looking for the best cocktail featuring Savage & Cooke’s Lip Service Rye Whiskey. Bartenders and mixologists will be judged on creativity, use of product, taste, presentation, and flair. The competition will take place on Sunday, March 3, 2024, from 3:30-5:00 pm. The Hip Sip Com-

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IRFSNY HIP SIP

from page 32

petition Judges are Mia Mastroianni, Consultant as seen on Bar Rescue; Art Sutley, Savage & Cooke Distillery; and Phil Wills, Consultant as seen on Bar Rescue, The Spirits in Motion. To submit an entry for the Hip Sip Competition, click here. The winner will receive and a FREE trip to the Savage & Cooke Distillery. This trip will include airfare, 2-night accommodation in Napa, a tour of the distillery, and a meet & greet with the master distiller. This year’s Rapid-Fire Challenge: The Great New York Steak Off will take place on Monday, March 4 from 3:30 – 5:00 pm. Just prior to the competition, Kari Underly, author of The Art of Beef Cutting will present a live meat-cutting demonstration, and the cuts from that demonstration will be provided to competing chefs. Chefs will be informed as to the specific cut of beef for the competition in advance of the event, and cooking will take place on the Culinary Innovation Theater stage. The beef is provided by the PA Beef Council. The competition is being sponsored by United Robotics Group. The judges for the Rapid-Fire Challenge are Shaun O’Neale, Season 7 Champion of MasterChef; Kari Underly, The Art of Beef Cutting; Eric Howard a New York City Firefighter and Partner at Gramercy Ale House; and Tara Bryan, Senior Culinary Director, Jean-Georges Management. To submit an entry for the Rapid-Fire

Competition, click here. The winner will be crowned the International Restaurant & Foodservice Show of New York Rapid Fire Champion, receive $1,000, bragging rights and gain exposure. Both competitions will be presented in the Culinary Innovation Theater on the show floor which will also feature Culinary Demonstrations by Celebrity Chef Christian Petroni; Gordon Ramsey’s Sous Chef Jason Santos; Chef Maria Loi, Loi Estiatorio; Executive Chef Alexis Grant, Dallas Mavericks; Executive Chef Natalie Liane Jewell, BidFood; Plant Based Chef Robert Hodge; Innovation Chef Rosalyn Darling; and Food Personality Deanna “Bomb Chica” Colon who will also be the emcee for the Culinary Innovation Theater. The Show Floor will feature hundreds of vendors from food & beverage products, equipment, services, distributors, technology, and more. The Education Program will feature industry leaders who will provide effective business lessons, the latest information on trends, best practices in the current market, and their own perspective of what manifests success, and much more. The International Restaurant Show will be co-located with Coffee Fest New York, the business resource for the specialty coffee, tea, and beverage community. Attendees at both events can source

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“The Rapid-Fire Challenge and Hip Sip Competitions have become must see events during the International Restaurant & Foodservice Show of New York and we invite local chefs and bartenders to compete and be recognized for their creative cocktails and meals. Both competitions will feature professional judges who will help us crown the winners.” — Glenn Celentano new products, discover new trends and immerse themselves in the industry that is about serving others. To register for the International Restaurant & Foodservice Show of New York, click here. For exhibitor information contact Paul Pedrow at (484) 8239608 or paul@therestaurantevents. com. The International Restaurant & Foodservice Show of New York, to be held March 3-5, 2024, at the Javits Center in New York City is sponsored by the New York State Restaurant Association, the leading voice of the hospitality industry throughout New

York State. The event is also partnering for the first time with the New York City Hospitality Alliance, the leading voice of New York City’s restaurant and nightlife industry in the five boroughs. The trade show and conference are owned by Restaurant Events, LLC which also produces the Florida Restaurant & Lodging Show and Pizza Tomorrow Summit, to be held November 6-7, 2024 at the Orange County Convention Center in Orlando, FL and the 2024 Western Foodservice & Hospitality Expo to be held August 25-27 at the Los Angeles Convention Center.

February 2024 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

RON SHAICH CEO, Act III Holdings

on Shaich has a track record of exceptional achievements and accolades in the restaurant industry. With his extensive experience and proven success, the visionary leader has won numerous awards. The founder and former CEO of Panera Bread has shared those lessons in his new book Know What Matters: Lessons from a Lifetime of Transformations. Shaich learned from a lifetime of asking what really matters and then making the transformations necessary to bring what really matters to life. The Boston, MA, resident has been part of building three iconic restaurant brands: Au Bon Pain, Panera Bread, and now Cava. Along the way, he developed “fast casual,” a $300 billion–plus segment of the industry. His new book reveals what he learned about entrepreneurship, running large enterprises, business transformation, and life itself. He illustrates these lessons with his experiences turning a 400-square-foot cookie store into 2,400 restaurants with $5 billion in revenue, delivering annual investor returns of 25 percent over two decades, outperforming both Starbucks and Chipotle.

Ron Shaich at Tatte in July 2023 (Photo by Mark Ostow)

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continued on page 38

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Q&A

RON SHAICH, from page 36

Total Food Service sought out Shaich to share his Recipe for Success: Discover today what will matter tomorrow and never hesitate to undertake sweeping transformations in order to get the job done. Shaich also offers clear-headed lessons for the entire life cycle of an enterprise, from bootstrapping a startup to going public to managing large companies to selling a business. Furthermore, Shaich’s involvement in numerous boards and organizations showcases his commitment to making a positive impact. He chairs or sits on the boards of esteemed institutions such as Clark University, Cambridge Innovation Center (CIC), Cava, Life Alive Organic Cafe, Tatte Bakery & Cafe, and Level99. He is also a co-founder of No Labels, an organization dedicated to bipartisan problem-solving and strategic planning for the country. With his extensive background and proven success, Shaich’s current ventures, Life Alive and Level99, are set to redefine the culinary and entertainment landscapes. Life Alive, known for its plant-based meals and focus on positive eating, will expand to the Washington, D.C. market with the support of Act III Holdings, Shaich’s investment firm. Act III has already achieved significant success with Tatte in the same market. Level99, combining “escape room” puzzles with craft beer and farm-to-table dining, recently opened its second location at Providence Place Mall in Rhode Island, to be followed by planned expansions in D.C. and Chicago. Additionally, the renowned Tatte group will soon enter the New York market. Shaich’s ambitious expansion plans for Life Alive, Level99, and Tatte, combined with Act III Holdings’ financial backing, are poised to make 2024 the fastest-growing year for his investment firm since its inception in 2018. With Shaich at the helm, these ventures promise to revolutionize the dining experience and the entertain-

ment space and leave a lasting impact on the restaurant industry and quite possibly the world we live in. Can you share an overview of your new book, Know What Matters? What inspired you to write it? I’ve been working on it for the better part of 10 years. I wanted to come from the perspective of “How do you actually do it?” The book was originally written, in essence, for my kids. I also had in mind the companies that we own, entrepreneurs of the next generation who are building companies, and even folks who are running large organizations. I sought to combine both the sharing of our story and providing the lessons of how to do it. Then, most importantly, I wanted to address the human element in all of this—how it feels going through it and then what you experience as you lead folks through a transformation. And you know, what I didn’t want here was another self-congratulatory book filled with platitudes. I wanted to provide real substance for real people who are running real organizations, small, large, private or public. I was fascinated by your post-mortem strategy. You need to read the book! The postmortem is just one piece of the puzzle that helps you locate yourself into the future. I think about the future a lot with a process called Future Back. What about the role of creating or controlling the future? There may be a slight misunderstanding, because I begin by talking about the many things I’ve learned from life that apply to business. What’s important is that I don’t see major differences between business and life, they’re not different. What makes good sense works in both. I begin by talking about the deaths

continued on page 40

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Q&A

RON SHAICH, from page 38

of my parents, and realizing that there is a judgment day. I can tell you that I watched people with chronic illnesses fear a judgment day. It gives you great perspective on your own life. It teaches you how to respect yourself. For me, that kind of process led me to say to myself, “I don’t want to do it in the ninth inning with two outs.” The time to do it is in the seventh, or even better in the fifth. I began by asking myself a question: “Where do I want to be in five years?” I continued to do this for one week every Christmas break, in terms of my own personal relationship with my body, my health, my work, my finances, my family, my kids, my relationships and my own spirituality. And then I broke it down into annual key initiatives. I identified and prioritized the projects that are closely tied to those key initiatives. Each quarter I would review myself against that. I could start to understand that’s very much how we want to think about running a business. What is it we’re going to respect in this business five years from now? When I read a Wall Street Journal article, or a piece in The New York Times, I see that a lot of what we do in business is ceremonial or reactive to our competitors. But the real question is what’s going to matter? Then

what is going to get us where we want to get to? The book then goes into a differentiation among means, ends and byproducts. The understanding is that financial value creation is a byproduct—not an end—and can’t be forced to happen any more than I can create happiness. Is your suggestion that you win by controlling the processes? It’s more about staying focused on being a better competitive alternative. A better competitive alternative in this crazy little business of ours is getting people to walk past competitors and choose you. With that comes true value creation. If you’re not doing that, you’re wasting your time ‘dirt farming’ and creating no value. How do you get people to walk past your competitors and come back to you? It depends on who your target customer is and begins by understanding their needs in a more fundamental way (What is it they really want? What is it they really need?) and continuing to make adjustments to deliver that.

continued on page 42

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Q&A

RON SHAICH, from page 40

How were you able to accomplish that at Panera? The whole book is about that. There were four massive transformations in 37 years, each of which had a means to an end and a byproduct. Here’s a good example. A friend of mine is a type one diabetic. He told me that his goal is to stay alive as long as I. So, what does he do? He focuses on blood sugar control between 80 and 180 (the end) by using the means at his disposal: diet, exercise, and insulin. If he does that, he lives (the byproduct). Thinking of business, you know, Panera had extraordinary value creation over the last two decades as a public company, it was the best-performing restaurant stock—twice Starbucks, four times Chipotle—and delivered returns 44 times better than the S&P with 25 percent annualized shareholder returns over those same two decades. But again, that was not what I was shooting for. It was a byproduct. We transformed the company four times. Panera started out as a basic cookie store that morphed into a French bakery. While operating as a French bakery, we heard customers say they didn’t

want the bread and croissants but really wanted sandwiches. We took the bread and croissants and created sandwiches, thus we became a bakery café. That transformation made us very hot and took us to an IPO by ‘91. The second big transformation in the early ‘90s was the emergence of what became fast casual. The lesson for us was about listening and learning. How do you discover today what’s going to matter tomorrow? We could feel the needs of 30 percent of our target customers, who felt lost between fast foods and fine dining. We could see that if somebody could come along and offer them an alternative that actually elevated their selfesteem instead of depleting it, that it would be powerful. Our thinking was that if we could create food that people really wanted, actually loved, served by people who cared in an environment that could engage them, we could change the currency from what had existed as fast food. The secret was to elevate the dining experience with our food at a price point that made sense. That was a powerful learning in the early ‘90s

Ron and Louis Kane at an Au Bon Pain café in the early days of Au Bon Pain.

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that led to the fast casual segment, which is today a $300 billion-plus business. Panera Bread became the poster child for identifying a need and fulfilling it. The third transformation sprang out of a conversation I had with a couple of friends while sitting on a beach in 1999. I was lamenting the fact that Panera was one of four divisions in a large public company. Somebody said that Panera had the potential to be nationally dominant. I realized that it would be a colossal waste to have this gem in Panera and not feed it right by giving it the financial and human resources it deserved. With that I realized that we needed to take all of our capital and bet it on Panera. With that realization, what was the next step to make it happen? I moved to St. Louis, where the company was headquartered. I spent the worst year and a half fulfilling my new vision. I sold off every other business we were in except for Panera. We changed the name of the public company and off we went. By 2010 we built it out to 1,500 restaurants generating

$4 billion. Talk about the next chapter after Panera? I stepped down as CEO in 2010 to go do political work and take a lot of the lessons I learned about long-term thinking to civic society. One weekend, I sat down at my computer and started writing a memo to the new CEO about how I would compete with Panera if I weren’t invested in Panera. I imagined a world in which we would use digital access—rapid pickup, ordering at the table and digitally-enabled delivery—as the key to the future of the business. I began thinking about how we would evolve to craveable wellness and clean food. Little did I realize what was about to happen. Shortly after I delivered the memo to the then-CEO, he told me he had a personal problem that would prevent him from traveling. We ended up switching jobs: I became CEO once more, and he became Executive Vice Chairman, and took care of what he needed to take care of. I took our vi-

continued on page 44

Ron working at the first Panera Cares Café in St. Louis in 2010. (The five donation-based, non-profit community cafes operated like typical Panera cafes, but offered meals at suggested donation prices, with the goal of raising awareness about food insecurity.)

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Q&A

RON SHAICH, from page 42 sion for the future with takeout and delivery and put it into effect. This fourth transformation took six rollercoaster years. During these years we were under attack by activists. And when you’re going through transformation, people quit. You never know if you’re going to get to the end of the road. Nothing’s proven until it’s done. Funny, everybody says that all of our ideas became the themes of the restaurant industry. But when I was going through it, it sucked.

Ron onstage at the March 2017 Panera Bread Family Reunion at the Grand Ole Opry in Nashville. (The Family Reunions were 4-day long company-wide gatherings.)

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Can you create this vision, like you’ve created, while being in the middle of operating a restaurant every single day? Let’s be clear, I started with one restaurant. My focus now is on Cava, which just went public. I’ve done this with three iconic brands. You may know of Tatte, which is in Boston and D.C. and is finding success. This is a terrible business. I call it ‘dirt farming’ when all you’re getting is your market share. If that’s the case, go home or

go into a different business. It can be miserable. If you can come up with a better competitive alternative, a reason that people are going to seek you out, then maybe you have a shot. Are you in the real estate or restaurant business? I mean everything starts and ends with the customer. Customers don’t come for real estate, right? They come not just for the food but the totality of the experience. I would argue the restaurant industry is the second oldest profession. You can have delivery and it can be 20 percent of your business. But people still want community, and you need to have bricks and mortar to accomplish that. We used to co-locate next to Starbucks. People would walk into Panera and say, “I’ll have the ‘bagel and beverage’, hold the beverage.” Then they would walk into Starbucks and say, “I’ll have the ‘bagel and beverage’,

continued on page 46

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Q&A

RON SHAICH, from page 44

hold the bagel.” It’s all about authority and not real estate. I mean, no matter what Starbucks does it’s never going to do food because its system doesn’t lend itself to food. You had better figure out where you want to locate and at what costs. How does that affect your business? Real estate is simply another piece of the puzzle. Burgers and fries have been a staple of fast food/quick serve for generations. Is there any interest in healthier fare? I think it’s an opportunity because people want to eat better. I think anybody who’s able to create food that people feel good about eating and tastes good will win. I don’t think it’s a bet on healthiness, it’s a bet on fast casual. We are now seeing the growth of specialty fast food with our Cava brand that features Mediterranean fare. It is the leading diet in America, bold with flavors, and Cava is the dominant brand in that category. That’s what we’re doing with all of our investments. We’re investing in powerful categories. Within each of those categories, we know how to help build the dominant brand. This is an industry in multi-units in which the winner takes all. Look at McDonald’s, Burger King, Chipotle, Qdoba, Panera, and Corner Bakery. You don’t want to be number three in this industry, because number one gets all the margin. In the book, you talk about spirituality. Is there a place for work life balance? I don’t know that I do. What I say is actually the opposite. I don’t think there’s such a thing as work/life balance. I think there are tradeoffs, and you’ve got to decide what matters to you. What mattered to me in my life was my kids, family and work. Maybe I didn’t exercise enough; I’m doing more of that today. I look back and think about when three executives quit on us in one day, how I felt when my daughter was little and wanted me to drive an hour to put her to bed. No complaining because we have to make our choices. It comes down to what is the criteria

for what will matter to us in three, five, and seven years. That’s what we mean by future back. I actually think the biggest fallacy in the world is there can be perfect balance. You cannot have it all, my friend. You mentioned that your bandwidth goes beyond the restaurant industry? I’ve been doing it for a long time. I’m one of the cofounders of No Labels, the group running, potentially, a third party to offer an alternative to Biden and Trump. I believe a lot of the principles that I offer up in this book are applicable much more broadly to civic society. What do I mean by that? Just think about this, right? I talk about long-term thinking in this book and making plans for three and five and seven years out. Then I speak a great deal about knowing what’s going to matter over the next five years, and what are the two or three things you’ve really got to get done? And I speak about the fact that if you’re going to know what matters, you had better tell yourself the truth. And then if you know what matters, because you’ve told yourself the truth, you’d better get it done. Really get it done. I can only tell you that we are competing against the Chinese with 20-year and long-term plans. We are challenged to agree on a budget for 20 months. Now, tell me how that story ends, and where does that end up for this country? How did we get to this point? I think it’s a much broader question, which you will see if you go online to the No Labels website. We have structural issues that are fused by a media that’s become an echo chamber. We’re hearing what we want to hear and that’s polarized us. We have an environment, quite frankly, in which 365 of the 465 congressional districts have been gerrymandered. Where 365 of those districts voted red or blue at a rate of 60 percent or greater in the last election. What does that mean? That means the election occurred in the primary, and there’s far more ability for the extremes to get control of the primary.

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You end up with this situation in which Congress is far more polarized than the American people. The reality is that 70 percent of America agrees on the top five issues. They actually agree that these solutions have to be thoughtful, but they understand the solution. You can’t just maintain social security and never cut taxes. It ‘ain’t gonna’ happen, that doesn’t work. Something’s got to give and it starts with people who are willing to get in the room and work it out. It’s not about making the speeches and blaming the other guy. You and I just spent half an hour talking about hospitality. Where does it fit in when we are challenged to be civil to each other? It’s the great question of what’s happened to us as a country and as a people, isn’t it? I think we’ve gotten harsher; it’s gotten incremental, we’ve given permission for that kind of behavior to be acceptable. It’s a sort of sense of absolutism, in which I’m right and you’re wrong. The problem begins by delegitimizing whomever we’re talking to. It continues because we attack their intent and who they

are as opposed to challenging their ideas. To conclude, is the restaurant business a lousy business today? No, I didn’t say that. Let’s get it clear. So first, I said it’s an amazing business. It’s entrepreneurial, it’s continuing to change. It’s got low barriers to entry. It’s an amazing business and I’ve spent most of my life in it. I love it. You need to care for your restaurant business the right way. If not, what ends up happening is that you do what everybody else is doing. You end up looking sideways, as opposed to into the future. You need to have a reason for existence that makes you differentiated and special. But is this industry going to be here? Yes, and forever because it’s a huge percentage of the economy. Within this industry, some people are going to win, and some will lose. We keep winning. Why? We choose the categories that will have tailwinds in five years, and then we help to build the dominant brands in each category. It’s not complicated. You know what to do, but it’s just a bitch to accomplish.

Ron with his book “Know What Matters: Lessons from a Lifetime of Transformations” (Harvard Business Review Press, 2023).

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NEWS

By Josephine Dlugosz

BAR DESIGN

KROWNE SETS NEW STANDARD FOR MAXIMIZING BAR PROFITS

high-quality beverage program is more crucial than ever to the success of a restaurant or hospitality operation. Today’s bar programs require the integration of signature alcohol-based cocktails, a full line of delectable mocktails and a multitude of draft beer options. Clearly the design of the bar can set a business apart and be the reason a customer decides to return. The standard bar designs of Pre-Pandemic life simply can’t handle the ergonomics of bartending in 2024. With efficiency and maximum profits in mind, New Jersey based manufacturer Krowne has revolutionized how bars are designed. Krowne’s high-end bar designs and cuttingedge technology, has given bartenders the effective tools needed to craft quality beverages while maintaining positive relationships with guests. For 75 years, Krowne manufacturing has provided American food service operations with top-notch machinery ranging from underbar, refrigeration, plumbing, sinks, and beverage dispensing systems. Their newest bar equipment and technology has been backed and designed with the help of bartending ambassadors in an aim to ensure that each design can be utilized by real bartenders to the fullest. “When I got into the business, I noticed that all of the design being done by our competitors’ space was coming from a person sitting behind a desk, rather than actual bartenders”, said Kyle Forman, President of Krowne since 2020. Forman and the team at Krowne

The Taffer Command Station by Krowne

took this information and ran with it, partnering with seven world-class bartenders and mixologists to create experience-driven designs backed by professionals. Among the ambassadors are Bad Birdy, Cocktails by Hawk, LP Drinks, and Lynette Marrero, each of whom have years of experience in the bartending business. The Bad Birdy Mobile Bar is a great representative of how the ambassador program has given Krowne an edge in the realm of bar systems and designs, explained Forman. It is a full mobile

We’re utilizing every bit of dead space to optimize and improve efficiency across the bar design.” — Kyle Forman 48 • February 2024 • Total Food Service • www.totalfood.com

bar including a five-step liquor display, a drop-in drainboard, dedicated ice bins, and a dump sink. Although it is a mobile design, it is nevertheless efficient and designed with the intention of replicating a real-bar experience. It ships completely assembled to provide users with ease from the very beginning. Another piece of equipment that clearly kept the bartender in mind is Krowne’s modular bar die system. Much like the Bad Birdy Mobile Bar, modular bars come assembled in sections up to eight feet. The manufacturer will design custom bars for clients fitting the dimensions of the space. Modular bars can be installed two to three times faster than traditional equipment on legs. “It’s so

much cleaner, so much simpler, and the final fit and finish is far better,” said Forman. “As soon as someone uses modular bars, they’ll never go back to legs.” While Krowne’s modular bars are built with efficiency in mind, they are also built to promote health, safety, and an overall clean image. Without legs, stainless steel reaches the floor, hiding exposed drains, plumbing lines, and potential debris. Additionally, Krowne offers glass rinsers which provides bartenders with tools to keep utensils clean in a quick and tidy manner. “We’re utilizing every bit of dead space to optimize and improve

continued on page 116

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

KOTA KOTA, CHICKEN CHICKEN

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/.

hh February… the homestretch of winter. For most of us in the Northern hemisphere, it’s the coldest time of year, which makes we humans crave warm, comforting dishes that sooth the soul. But, with spring *hopefully* right around the corner, and summer to follow, the thoughts of warmer weather and lighter foods start to sneak in…and what protein can adapt to the myriad of facets of this transitional time of the year? Why, chicken, of course! Chicken is the world’s most popular protein, with approximately 74 billion chickens raised for consumption around the globe annually, a number expected to rise to 85 billion birds by 2032 – and it’s no wonder. Chicken is a universally acceptable protein, with all countries, cultures, and animal consuming lifestyles including it as part of their regular diet. So, how did this petite relative of the dinosaur come to be the one protein to rule us all? Why did the Chicken cross the road? The domesticated chicken has a genealogy dating back 7,000 to 10,000 years. The chicken’s wild ancestor is the red junglefowl from Southeast Asia, Gallus gallus, though it is likely that some other related species of junglefowl were involved in the evolution to the modern chicken, Gallus domesticus. Once chickens were domesticated, cultural contacts, trade, migration and territorial conquest resulted in their introduction, and reintroduction, to different regions around the world over several thousand years. Chickens first appeared in ancient Greece around the fifth century BC.

turies later. The ancients did, however, have game birds like pheasant and quail, which they hunted and enjoyed as supplements to their plant-based diet. They also ate the eggs of these birds, but not as often as Westerners consume chicken and eggs.

(Top) Baked Chicken and Roasted Carrots (Bottom) Barbecue Chicken Glazed with Loi Super Spicy Greek Pepper Sauce

According to lore, Themistocles, the Athenian general, was en route to confront invading Persian forces, when he saw two roosters fighting on the side of the road. He saw this as an inspiration, telling his troops that these birds only fight because neither will give in to the other – not for the gods, for their ancestors, for glory, liberty, or safety,

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and they should heed the wisdom. The Greeks went on to defend their land from the invaders and considered chickens to be symbols of valor. That being said, in terms of consumption, there was really no such thing as what we know as a modern chicken in ancient Greece, as chickens were not domesticated until cen-

What Came First, the Chicken or the Egg? My best friend growing up was named Kota-Kota. She was a chicken, and she would follow me everywhere. In the evening, when everyone would return from the farm after working all day in the fields, we would sit around the dinner table, and while Kota-Kota was supposed to be asleep with the rest of the chickens, she would instead be with me, resting by my feet or trying to climb into my lap, which

continued on page 52

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MARIA LOI

from page 50

was her favorite place. My mother and father didn’t like me having a chicken for a pet because they worried I wouldn’t eat eggs or chicken meat. But this wasn’t the case! Although our family ate chicken only once a week, I ate eggs every day, in every way imaginable. In the winter, my Yiayia (grandmother in Greek) and Theia (aunt) Maria would make kotosoupa avgolemono, or chicken soup with egglemon sauce, using the recipe passed down from my megali-yiayia (greatgrandmother). My mother always reminded them to use the older chickens because their aged meat and bones made for a richer broth. They would boil the vegetables and chicken for six hours, skimming the fat off the top, to harness the flavor without all the fatty oils. Then, they added hylopites, or small, handmade egg noodles, to bulk up the soup, along with the roots of dill and fennel for a wonderful flavor and aroma. If my mother heard my siblings or me coughing when we came home from school, she would immediately

give us a cup of chicken soup to ward off a cold. She always said it was the perfect food for any time, and none of us ever got very sick. I’m convinced it’s because the chicken soup was so warming and hearty, and full of nutrients from three generations of homeopathic wisdom! Chicken Soup for the Soul Much like the tri-generational chicken soup I grew up with, chicken is one of the healthiest animal proteins you can eat. It’s high in protein, low in fat, and full of vitamins and minerals, so it’s great for building muscles, improving brain function, promoting heart health, and strengthening bones. However, we’re not just talking about the ‘meat’ here – part of what makes chickens so good for you are their bones and connective tissue as well. Chicken stock, or bone broth may have many additional benefits such as boosted immunity, improved joint support, improved skin elasticity, gut health support, and appetite suppression (because of the addition-

Horiatiki me Kotopoulo Psito - Village Salad with Grilled Chicken Breast at Loi Estitatorio

al protein) – but remember, before changing your diet, always ask your doctor. All this being said, not all chickens are created equal… In this modern day with industrialized farming, the kind of chickens you can get is greatly varied. It’s be-

come common knowledge that happy animals are healthier for human consumption. It’s important to get organic, pasture-raised, humane certified chicken, all of which are standards that ensure the birds are fed a certified organic diet, are outside year-round to engage in natural chicken behaviors, with access to housing where they can protect themselves from the weather or predators, and are treated humanely. It’s also important that it’s labeled as ‘air-chilled’ which means that when the producers process the chicken, they use blasts of cold air to help ensure quality as well as avoid water retention which can breed bacteria. I’ll have the chicken… When it comes to cooking, chicken is the culinary equivalent to a blank canvas. Though chicken does have a particular flavor and texture, the way you prepare it and the ingredients you partner it with can change it completely. Different parts of the chicken are better for different prep-

Grilled and Roasted Spatchcock Chicken

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Mediterranean Chicken Stew

continued on page 112

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MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

Chasing Flavors with Carla Hall Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the original Max series “Chasing Flavor.” Her curiosity about America’s most delicious dishes – from chicken pot pie to ice cream – leads her to Ghana, Italy, Turkey and more. Along the way, she traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Hall as she chases flavor across the globe to find out how it all comes together on the American plate. With every bite in 54 • February 2024 • Total Food Service • www.totalfood.com

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

every country, Carla’s journey highlights the influences that have shaped American cuisine

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews... Noma in Kyoto By Noma This is a mold-breaking publication, unlike anything we have seen from another restaurant. Why did the renowned Danish restaurant Noma stage a pop-up in Kyoto, Japan in the spring of 2023? This handsomely photographed and designed journal, which calls itself a love letter to Kyoto, traces

WHAT WE’RE LISTENING TO:

the origin to an invitation from chef Yoshihiro Murata of Kikunoi to Noma’s Rene Redzepi, who spent two weeks in the city, cooking with Murata and exploring. He returned to Denmark “energized.” It would be years before the 3-month relocation of Noma to Kyoto took place, bringing 103 Noma employees to Japan in a remarkable effort. Noma in Kyoto explains the allure of city’s food culture, rituals, and etiquette. It celebrates its artisans, its street food, and fine dining establishments. It guides would-be travelers to sake bars, coffee houses, and bakeries, even to flea markets and temples. There are descriptions of the dishes Noma served

continued on page 56

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MEDIA CORNER

from page 54 of Chicago • Carolina Barragan of Guadalajara • Nils Hendikse of Leiden • Catherine Osterberg of Copenhagen • Jhoan Indriago of Concepcion, Chile A fascinating survey. We look forward to new issues each year.

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

in Kyoto, but no recipes. So Cool #1: Signature Ice Cream Magazine by Vilbo So Cool is the cousin to So Good magazine. This new yearly periodical focuses on frozen desserts in place of pastry, offering detailed recipes and dramatic presentation photography from professional practitioners from around the world. Most contributions come in the form of beautiful plated desserts, but there are ice cream shop and pastry case items as well. In interviews, the creators share their practical insights and sources of inspiration. Among the chefs in this premier issue are: • David Gil and Albert Soler of Barcelona • Emmanuel Ryon of Paris • Luca Bernardini of Tuscany • Joanne Yeok of Tokyo • Jordi Roca of Girona • Yshinori Matsushima of Osaka • Pawel Petrykowski

Defining Hospitality Industry veteran Dan Ryan explores the latest trends and challenges facing the industry through interviews with some of the industry’s most innovative and inspiring thought leaders. How do you define hospitality? Dan Ryan has been working in the hospitality industry for nearly 30 years, and he‘s just as fascinated by it as he was on day one. Join him in this weekly podcast as he invites industry thought leaders to discuss what hospitality means to them - in the built environment, in business, and in our daily lives.

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NEWS

RESTAURANT OPERATIONS

ENHANCING THE BOWLING ALLEY EXPERIENCE: VENTLESS KITCHEN EQUIPMENT LEADS THE WAY

owling alleys have long been synonymous with good times, laughter, and friendly competition. While the core activity remains the same, the modern bowling alley is evolving to provide an even more entertaining experience that includes both a good time, and good food! Many bowling alleys now boast state-of-the-art technology, enhancing the traditional game with interactive scoring systems and dazzling light displays. The atmosphere is often complemented by upbeat music and trendy decor, creating a vibrant and

lively setting for bowlers of all ages. In addition to the classic lanes, some establishments offer themed bowling nights, adding a unique twist to the experience. Tasty food options have become a staple, with many bowling alleys featuring diverse menus that go beyond the usual snacks, turning a night out into a culinary adventure. As a result, the modern bowling alley is not just a place to roll a ball and knock down pins but a multifaceted entertainment destination for everyone to enjoy. Today’s patrons seek a more exhila-

The MultiChef system contribute to sustainability efforts by minimizing energy consumption and reducing the overall environmental impact associated with traditional kitchen exhaust systems.

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rating experience, prompting bowling alleys to enhance their offerings beyond the game itself. A crucial component of this evolution is the introduction of a foodservice program, turning bowling alleys into one-stop entertainment destinations. Traditional kitchen setups can be challenging for bowling alleys due to space constraints and ventilation requirements. This is where ventless kitchen equipment like AutoFry® and

MultiChef™ come to the rescue. These innovative appliances offer a streamlined and efficient cooking process without the need for expensive ventilation systems. The result is a cost-effective solution that maximizes space utilization and enhances the overall customer experience. Benefits for Bowling Alleys:

continued on page 118

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NEWS

BAR SOLUTIONS

HOW TO RE-TOOL A TOP SIGNATURE COCKTAIL

verlooking Your Bloody Marys Can Be A Big Mistake In 2024

Classic cocktails are amid a resurgence on restaurant menus. Part nostalgia and part the quest for elegance, cocktails that your parents enjoyed are now being embraced by every demographic above drinking age. Case in point, the Bloody Mary. A quick look at the most menued vodka-based cocktails says it all. While bartenders may be chasing after the latest cocktail craze, a sobering statistic makes it clear. When it comes to vodka-based cocktails, Martinis and Bloody Marys are on more bar menus in the U.S. than any other. Bloody Marys are menued more than twice as often than Cosmopolitans and three times more often than Moscow Mules*. Thus, spending some time on upgrading your Bloody Marys is time well spent. Adding to the urgency in a Bloody Mary re-tool is the growth of other tomato juice-based cocktails, such as Bloody

Marias (using tequila), up 21%* since 2019 and Micheladas (beer), up 23%* in the same period. An overhaul of this time-honored cocktail begins at its base, tomato juice. Sacramento® Tomato Juice is the gold standard for some of the most noteworthy steakhouses and trend-forward restaurants. Behind their trust and loyalty is a formula of silky flavor that is timeless. Sacramento Tomato Juice lets you pour the way you like to with three different packages with the same extraordinary flavor, including a new 7.2 oz. single serve can. Formulated to withstand the addition of vodka and ice, Sacramento holds the robust flavor of tomatoes, even with the addition of signature spices and condiments added to for an upcharge on the ticket. Here are three reasons why those who are just now discovering Sacramento Tomato Juice as their base are destined for additional sales this

Vodka-based cocktail menu penetration in U.S. restaurants.

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year. 1. Packed with upsell opportunities, Bloody Mary’s and Maria’s are perfect for oversized upsell with Sacramento on your side. Doubling the size of the pour, then loading your Bloody Marys and Marias with low-cost condiments and items from your appetizer menu are easy upgrades that can double the price. Use as a signature brunch beverage or as a bar drink LTO. 2. Think Global on Ingredients – Much like foods, cocktails are driven by experimentation with globally influenced flavors. Sacramento Tomato Juice fits the bill as either All-American, or global with its bolder and more savory flavors compared to sweet or fruit juices.

From a Caribbean Bloody Mary (add lemon juice, white pepper, and a pinch of sugar) to a Red Snapper with the flavor of gin of Holland (claimed by Britain, originated by Italian monks, and marketed first by Holland). 3. Instagram-Worthy – The mouthwatering visual appeal of Bloody Marys and Marias can play a special role in driving traffic. A well-crafted signature Bloody Mary or Maria must take a leading role in marketing a brunch alongside chicken and waffles. Along with your top bourbons and martinis, a great image of your signature Bloody Mary complete with profit-packed garnishes rounds out a drink menu for those in search of ad-

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SPILLING THE BEANS WITH LYNNE SCHULTZ

PRESENTED BY:

RESETTING COFFEE SERVICE STRATEGIES IN ‘24

n recent years, the landscape of coffee consumption in restaurants has undergone a significant transformation. Gone are the days when a simple pot of generic coffee suffices to satisfy clients. Discerning consumers have developed a sophisticated palate for coffee, demanding higher quality and diverse options. As a result, restaurant owners who adapt and update their approach to coffee service will not only thrive but draw in new clientele. The National Coffee Association reported that according to market research groups, the specialty coffee market is expected to grow 20% yearon-year until 2030. Dining patrons are looking for a wide variety of products ranging from classic drip coffee to cold brew, to expresso options and, as well, fun, flavored drinks. And, above all, they are looking for quality and consistency. This is easily obtained with

the right choice of beans and brewing equipment—both which can make or break a profitable coffee program. Coffee offerings increase customer satisfaction and provide operators the ability to generate significant profit margins. The varying factors, which include the cost of equipment, overhead expenses, labor costs, and the price of coffee beans can be customized to each customer’s personal needs. Tri-State Marketing is proud to represent BUNN, who since 1957 has been at the forefront of dispensed beverage equipment. Founded upon five generations of family entrepreneurship, BUNN is a global partner who operators can count on for state-of-the-art machines to provide consistent quality, speed, and durability to ensure customer satisfaction and operational efficiency. As the market changes and evolves, so does BUNN. Their newest family in-

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troduction addresses the need of customers to have fresh coffee all day long. Their Sure Immersion and Premia brewers provide freshly brewed coffee from whole beans that provides customers with a drip-style flavor profile with no crema and excellent cup clarity, perfect for hot and iced coffees. Whether it is in the back of the house or customer interfacing, these BUNN brewers ensure customers receive their coffee quickly and each cup is of perfect quality and consistency. As minimum wage increases in New York State, Bunn’s bean to cup machines offer less needed time by employees to change vessels and brew new batches, as well as less waste from expired coffee. These two factors, employee time and waste, provide an excellent return on investment for operators. And, with those savings, operators have the ability to expand their offerings to other products such as cold draft coffee, expresso, ice teas, etc. This will not only enhance the experience of the customer but allow for the creation of signature drinks and personalized recommendations based on customer preferences. As with every aspect of our industry, technology has revolutionized the way coffee is ordered and served. In today’s fast-paced world, customers expect convenience and efficiency. Implementing mobile ordering and payment systems can streamline the coffee service, reducing wait times and enhancing the overall customer experience. A critical part of selecting a coffee equipment manufacturer is both their reliability and their support. BUNN provides logistics and

Lynne Schultz began her career in the Food Service Industry 48 years ago, on the switchboard of Traulsen. For 23 years, Lynne interacted with customers as she moved from customer service to accounting, to Northeast Sales Manager. In 1999, she and her husband, Bart Gobioff, established one of the nation’s most highly respected rep firms: Tri-State Marketing in Westchester, NY. Lynne is also an accomplished writer with MFA in Writing from Vermont College of Fine Arts and runs Harvest Moon Sanctuary, a 501© non-profit animal rescue and rehabilitation.

pre-install support, installation, planned maintenance, and reactive service to ensure customer satisfaction. Bunn is a global partner customers can count on for reliable beverage equipment and outstanding post-purchase support wherever customers are served. The coffee landscape in restaurants has transformed dramatically in recent years. As customers’ preferences have become more refined, restaurant owners must adapt their approach to coffee service in order to stay relevant and meet the expectations of their patrons. By sourcing high-quality beans, creating inviting coffee spaces, embracing technology, and offering customization options, restaurant owners can ensure that their coffee service remains a standout aspect of the overall dining experience in 2024. Let us know how we can help.

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NEWS

By Jackson Hart

CREDIT CARD FUNDING

NATION’S RESTAURATEURS URGED TO APPLY FOR CREDIT CARD FEE CLAIM AS PART OF LAWSUIT SETTLEMENT

hat would you do with part of $5.5 billion? In 2005, a trio of national law firms helped set more than 16 million American merchants on the path to answering that question. Minneapolis, MN-based Robins Kaplan LLP, Philadelphia, PAheadquartered Berger Montague, and Robbins Geller Rudman & Dowd of San Diego, CA, teamed to sue payment card conglomerates Visa and Mastercard, as well as card-issuing banks such as JPMorgan Chase and Bank of America, for charging grossly inflated and monopolistic transaction fees. The settlement of that lawsuit marks a win for restaurateurs and retail merchants across the US that can now apply for their piece of the $5 billion settlement fund. For restaurateurs nationwide, it marked the conclusion to nearly two decades of legal strife and the largest private antitrust class-action settlement in American history. In addition to the potential reward of the settlement, the lawsuit helped spark many reforms. Restaurants and retail merchants can now incentivize customers to pay with methods other than payment card, often achieved by offering cash-paying customers a small discount or by restricting use of certain branded cards. Additionally, the litigation led Visa and Mastercard to remove banks from their executive boards, eliminating anticompetitive influence over fee pricing. These banks, many of whom populated the executive boards of payment card companies, instituted price fixing agreements that preyed upon merchants’ conception that they had to take credit and debit cards as payment forms to

maintain business. Most importantly, however, is the payout: to help alleviate the fee burden shouldered by merchants between 2004 and 2019, the Court of Appeals finally approved a $5.54 billion settlement fund in March of 2023. “There’s no better time than now,” advised Robins Kaplan partner Ryan Marth, “to take advantage of the suit and get some relief from the fees [restaurants] have been paying for more than a decade.” The claim-filing process, noted Marth, was intentionally designed to be accessible to anyone – particularly smaller businesses. Starting in December 2023, the court overseeing the settlement authorized the sending of claim forms via mail to qualifying merchants. Blue and white in color, the form will bear a message identifying it as an official court-sanctioned form, which can be confirmed by a blue, gray, and white insignia. Enclosed within the communication are businessunique credentials that allow restaura-

Ryan Marth

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“There’s no better time than now to take advantage of the suit and get some relief from the fees that restaurants have been paying for more than a decade.” — Ryan Marth teurs to access the online portal to begin filing a claim. Businesses not contacted via mail but likely to qualify can visit paymentcardsettlement.com and provide a unique taxpayer ID to be identified by the Court. Restaurants need not worry about qualifying to receive a portion of the massive settlement fund, provided they file by May 31, 2024. So long as the establishment accepted payments on the credit cards denoted by the suit between 2004 and 2019, they are eligible to receive funds, regardless of transaction volume or business type. “The suit also includes everyone from restaurants to retailers and distributors,” Marth added. “My dentist even mentioned she’d received a claim form in the mail and was planning on filling it out!” While the scope of the lawsuit may intimidate some, Marth urges all business owners that filing is important: “If I could really emphasize one point, it would be that the [claim portion] is real and worth your time, and you should spread the word to everyone.” Thankfully, determining the size of that portion is a relatively simple fraction: the numerator is the amount of interchange fees paid by a restaurant, and the denominator is the total amount of interchange fees paid by all claimholders. To calculate the value owed to those who file, administrators simply

multiply that fraction by the $5.5 billion up for grabs. While that math may appear daunting, Marth assured that “for most restaurants, this amounts to real money.” Nevertheless, the lawyer added, “what constitutes real money varies from one establishment to the next,” since claim size is determined by transaction volume. Moreover, since the filing process is simple and headache free, restaurants need not spend additional money on legal help. “Companies are going out and soliciting restaurants and other merchants to engage them to file their claims on their behalf,” cautioned Marth, “but often charge a 25-40% cut of their claim; the process is designed to be easy to avoid this!” There’s no better time than today to file a claim and receive a portion of the settlement fund, urged Marth. The landmark suit, which helps businesses of all sizes find relief from overbearing credit card transaction fees, is shaking up the food service industry. With a remarkably easy filing process and potential to tap into the largest antitrust class-action litigation settlement fund in American legal history, the Payment Card Settlement helps restaurateurs nationwide reclaim ownership of their business, and importantly, their bottom lines. For information about the settlement, qualification, or claim-filing, visit www. paymentcardsettlement.com.

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DELIVERY STRATEGIES

WITH SANDY PLOTKIN

DELIVERING EXCELLENCE IS FAR MORE THAN JUST A UNIFORM

hile a restaurant’s delivery professional’s uniform may consist of a branded t-shirt or jacket, it is only a small part of what they are wearing. The uniform that food delivery professionals wear is not just a set of garments, but rather a representation of their professionalism and commitment to their job. A true food delivery professional also wears a smile, understanding the importance of creating a positive experience for the restaurant’s patrons. They wear the knowledge of building strong relationships for the restaurants they represent while ensuring that the delivery process is smooth and efficient. In essence, their attire goes beyond the physical garments and encompasses the qualities, skills and yes passion that they bring to their role. Delivery has become an essential part of the hospitality industry. In short, now the commonplace, expected and ordinary is an opportunity to create a memorable experience for the recipient and the restaurant. With a goal of creating a warm, welcoming, and rewarding experience our suggestion to restaurateur and delivery staff is to begin thinking of food delivery as caring and sharing rather than just another transaction. Nothing brings more fulfillment than sharing It is the warmth you bring, the warm “glad to see you”, complimenting parents on their children, the beauty of their homes or even the music. Your presence as and the food becomes a “gift” to that family. Trust me that energy is transferred, put

into practice, and changes lives. That cell phone in a delivery professional’s hand can also be transformed into an almost unimagined resource to bring a level of care and service never seen before. With a minimal amount of work watch as the delivery person’s tips grow, and that very same delivery patron starts frequenting your restaurant. Why? Because that cell phone can keep track of important events in the lives of your customers. How is the new job going? How does your mother feel? How was the trip? Being “in the moment” is the goal of a professional. Shakespeare said it best, “There are no small parts, only small actors”. This is a mindset. If used, you will not regret it. It is addictive. Self-esteem is the reward of a job well done and it will affect every aspect of your life and future.

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With this goal of caring and sharing, let’s focus on the simple steps that you and your delivery team can start implementing with tomorrow. The irony is most of them cost absolutely nothing, just a commitment to get it right. 1. The most important thing for a person bringing food is to wear a smile. A positive attitude is instantly identifiable in your demeanor. Avoid complaints, comments on weather, traffic, the carelessness of other drivers, these are all beyond anyone’s control. 2. A delivery vest, like those worn by construction and other workers, will make delivery work safer. 3. Common sense suggests practical safer, lighter color clothes. At night or in bad weather when visibility is limited,

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

light colored clothes are the best choice, (despite fashion, which favors all black attire). Driving while wearing a hoodie sweatshirt limits side vision. 4. A small gesture, clean hands, grooming, all say a great deal about your attitude, and especially a cheerful smile. 5. Pet treats are a creative idea. Pets are the center of many families. They will remember your generosity and thoughtfulness. But always ask their owner first if it is okay to give their pet a treat. We’ve even seen custom dog treats with the dog’s name or the restaurant’s name emblazoned on the biscuit. 6. Leave behind menus, promotions—it’s a good business strategy. 7. Warmth. “Thank you”, “Enjoy your food”, “Good luck on your exam”, are all welcome, anytime. In short, “If a job is worth doing, it is worth doing well!” Best wishes for a safer, fun, and productive 2024. Any questions, we are here to help: sandy@carryhot.com

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OPERATIONAL STRATEGIES

WITH JESSICA STROM

NAVIGATING THE NEW NORMAL TO RESTAURANT SUCCESS IN 2024 AND BEYOND

s a leader in CBIZ Marks Paneth’s Restaurant Industry practice, alongside Kurt Kiess and Richard Jania, I’ve witnessed the remarkable resilience and adaptability of restaurants across a vast spectrum. From Michelin-starred to quick serve, our clientele encompasses a diverse culinary landscape from cozy neighborhood bistros to nationally recognized chains, each facing unique challenges and opportunities in today’s dynamic environment. As we work with our CBIZ Marks Paneth clients, we see a year of strategic navigation. While the industry has weathered extraordinary storms in re-

At the top of that list is navigating the delivery disruption as ghost kitchens and third-party delivery platforms have irrevocably altered the dining landscape. cent years, 2024 presents its own set of hurdles and possibilities. Let’s dive into the key trends shaping the restaurant landscape. We think it begins with tackling challenges head-on. These include cost pressures in a volatile economy and inflation, coupled with rising food and labor costs that continue

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to squeeze profit margins. Restaurants must thoughtfully adjust menu pricing while implementing creative strategies to retain customer loyalty. The next key is for operators to embrace the evolving consumer: Diners are increasingly health-conscious, demanding plant-based alternatives and sustainable practices. Understanding evolving preferences and adapting menus accordingly is crucial for continued success. We are often asked about the long-term impact of the pandemic on the industry. At the top of that list is navigating the delivery disruption as ghost kitchens and thirdparty delivery platforms have irrevocably altered the dining landscape. Traditional restaurants must skillfully leverage technology to enhance the in-person experience while exploring potential partnerships within the delivery model. From quick serve to fine dining, there is a challenge to attract and retain top talent as the labor shortage remains a

Jessica Strom, CPA, is a Managing Director in the Commercial Business Group with nearly 20 years of experience serving privately owned, closely held businesses in restaurants; professional services, such as law and engineering; wholesale and retail distributors; and financial services companies. Her expertise in the restaurant industry spans across fine dining, casual and fast casual, and quick service establishments. Ms. Strom is responsible for overseeing all aspects of audit, review and compilation engagements, and frequently assists her clients with forecast and projection modeling, as well as developing internal control structures and best practices. Ms. Strom is based in the firm’s New York City headquarters.

pressing concern. Cultivating a positive work environment, offering competitive wages, and exploring automation opportunities are essential for building a strong workforce. In this world of AI, our clients are dependent on finding the right technology. We suggest a strategy in which you look at the addition of each tech solution as the addition of a strategic partner. Today’s point-of-sale systems, pay-atthe-table technology, and social media engagement tools offer unprecedented opportunities to streamline operations, enhance customer experiences, and gather valuable insights to inform decision-making. We also see many of our client restaurants that “get it” mastering the art of digital marketing. Those operators have embraced social media platforms like Instagram and TikTok to provide powerful platforms to showcase culinary creations, engage with customers, and build brand awareness. With all the tech talk, there’s still a place for traditional collaboration. Why not look at creating strategic partnerships for increased reach? Collaborations with local businesses, delivery services, and even hotels can expand a restaurant’s visibility and attract new

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NEWS

By Josephine Dlugosz

ACQUISITIONS

NJ BASED DOHERTY RESTAURANTS ACQUIRES APPLEBEE’S METRO UNITS FROM TANKEL

s more and more restauhiring choices and its involvement in rants begin to rely on AI community events. “We incentivize our technology and QR codes, general managers to reach out,” Doherty there nevertheless remains said. “And if we’re out there in each coma need for hospitality and relationshipmunity, I think we will be supported bebuilding at the core of every establishcause they know that we care.” Applement that will inevitably set it apart and Metro and its leaders share a similar keep customers coming back. Doherty perspective, Doherty continued. “They Enterprises, one of the fastest-growing want to make a positive impact on their franchisee companies, is catering to guests, too. It’s about doing good in the that need at each of its 160 restaurants neighborhood.” across the country. With its recent acFurthermore, part of the culture quisition of Metro New York’s 21 AppleApple-Metro and Doherty share is bee’s locations, the company continues the prioritization of the guest experithe push to keep community at the core ence, which remains at the forefront of of each site. Doherty’s mission. These days, it can “We want to get involved in our seem as though the guest experience is communities in a real way,” said Tim completely centered around technology, Doherty, President and COO of the cirwith the release of advanced AI technolca-1985 company, about their work as ogy and the increase in online ordering franchisees, and specifically their work services post-Covid. The company conwith Applebee’s: the Neighborhood Bar tinues to utilize tech in its restaurants, + Grill. Doherty also owns locations of other restaurants, including Panera Bread and Chevys Fresh Mex stores, and they have been in business with Applebee’s since 1992. “People come to Applebee’s to have a great experience. If we are part of the community, then we’ll be supported by the community.” Apple-Metro, led by CEO Zane Tankel and President Roy Raeburn, holds similar views, making Doherty’s acquisition of its Applebee’s locations a natural transition. Doherty plans to fold bits and pieces of both corporate Applebee’s and Apple-Metro’s work with their own to create a powerhouse combination for its new metro New York locations and beyond. “Their culture very much aligns with what we are doing,” said Doherty. One way that Doherty achieves this positive, community-centered culture is through its thoughtful Tim Doherty

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“People come to Applebee’s to have a great experience. If we are part of the community, then we’ll be supported by the community.” — Tim Doherty but only when and where it makes sense and where hospitality remains at its core. “There will still be a person at the table. I can’t envision a world where that doesn’t exist.” “I don’t want to invest in technology just because it’s cool. I want to invest in technology that helps us achieve our mission of wowing our guests every time,” Doherty continued. “Ultimately, we have to be nimble and adapt to change but always keep our vision of how we can make this a great experience for guests in mind.” This careful leveraging of tech is just one of the many reasons why Doherty has such an edge in the world of franchisees as it is both economically and hospitably smart for the brand at large. While Doherty stresses the importance of hospitality and community-building for its guests, it also acknowledges those behindthe-scenes, from their properties’ landlords to their servers and dishwashers. The company has relationships with 125 landlords nationwide. “It’s important to me to foster good relationships with our landlords,” Doherty said. “It’s a long-term partnership.” Doherty also emphasizes the importance of providing opportunities for each of its employees, as it has the potential to positively influence their lives in the long run.“The restaurant industry is one of the best industries to be involved in,” he said. For motivated folks, involve-

ment in the restaurant industry can allow those at the bottom to grow and become a leader in the organization. “I have scores of people who have started with us as a server working in the back-of-house who ultimately become general managers or area directors,” he continued. “The fact that we can provide that is where the passion comes that I bring to my job every day.” Doherty’s work to provide meaningful, human-driven experiences for everyone involved — from kitchen workers to community members and guests — is what makes both their individual brands and their franchisee company stand out. Currently, the company’s goal is to grow its brands in and around the metro New York area, hence their recent acquisition of metro New York’s Applebee’s. “That’s where I think we really have a competitive advantage in terms of operating and owning real estate,” Doherty said, also recognizing the potential need to alter its restaurants based on its corresponding neighborhood, as operations and community needs continue to change in our postCovid world. However, despite the challenges that this might bring, Doherty sees it as simply an opportunity for growth. “It’s an interesting challenge to see how we can get in and grow the brand and service our guests. There are lots of opportunities,” Doherty said, looking to the future of the company as it continues to grow and impact its communities in Metro New York.

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

NEW FEDERAL AND NY STATE RULES REMIND BUSINESSES THAT WORKER MISCLASSIFICATION CAN BACKFIRE

edEx: forced to pay $228 million to its drivers. Flowers Foods, a baked goods company: forced to pay $55 million to its bakery distributors. JanPro Cleaning Company: forced to pay $30 million to its janitors. What is the common denominator that led to these mega-lawsuit settlements? Businesses misclassified their workers as “independent contractors” instead of “employees”, depriving workers of minimum and overtime wages, unemployment and workers compensation benefits, and payroll tax contributions. As these lawsuit settlements show, misclassifying a worker has severe consequences on a business and can be the death knell for smaller, mom and pop shops like restaurants and bars.

As these lawsuit settlements show, misclassifying a worker has severe consequences on a business and can be the death knell for smaller, mom and pop shops like restaurants and bars. Federal Department of Labor’s Final Rule on Independent Contractors Recently, the United States Department of Labor (“DOL”) clarified the test that businesses must meet when determining whether a worker should be classified as an independent contractor or an employee under the Fair Labor Standards Act (“FLSA”) (the “Final

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Rule”). The Final Rule takes effect March 11, 2024 and is intended to address confusion businesses face due to previous DOL informal guidance and case law that never provided a clear test. The Final Rule establishes a six-factor test - no one factor is determinative, and courts and government agencies will look to the totality of the circumstances. The six factors are: • the worker’s opportunity for profit or loss; • investments by the worker and potential employer; • the degree of permanence of the relationship; • the nature and degree of the potential employer’s control over the work; • the extent to which the work is “integral” to the potential employer’s business; and • the worker’s skill or initiative. If the worker economically depends on the business for continued employment, then the worker should be classified as an employee. If, instead, the worker operates as an independent business,

Jaclyn K. Ruocco is an associate in Ellenoff Grossman & Schole LLP’s Labor and Employment Practice Group. Her practice involves representing management in traditional labor relations, employment counseling, and employment litigation defense, including assisting clients against discrimination claims, sexual harassment claims, wage and hour disputes, and wrongful termination suits under both federal and state laws. Jaclyn has broad experience in negotiating and interpreting labor contracts, conducting management and employee trainings, and devising company policies. Jaclyn K. Ruocco can be reached via email at jruocco@egsllp.com or by phone at 212-370-1300

then the worker may be classified as an independent contractor. Businesses should review these factors, as well as New York State’s own independent contractor test, to ensure that workers are properly classified. New York State’s “Freelance Isn’t Free” Act Once a business properly classifies a worker as an independent contractor, it must comply with New York State’s new “Freelance Isn’t Free Act” (the “Act”). Effective May 20, 2024, employers across the state of New York will be required to comply with the Act, which mirrors New York City’s law of the same name, which took effect in May 2017. The law was enacted to provide independent contractors, also referred to as “freelancers”, with protections similar to employees, such as protections against wage theft, including delayed payment, less than full payment, and non-payment. The law applies in instances where an independent contractor performs services in exchange for an amount equal to or greater than $800, which is calculated by looking to all agreements for the contractor’s services for the same business during the immediately preceding 120 days. The

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NEWS

By Jackson Hart

CAREER APPRECIATION

5 RESTAURANT TRENDS THAT WILL DEFINE 2024

lot has changed for restaurants over the last few years, including both how operators run their businesses and what customers expect when they dine out. The pandemic set in motion unprecedented staffing challenges and created a greater need for automation and technology in restaurants. And while some of these lockdown-era changes are here to stay, new habits and expectations are also emerging. To find out what trends will define the year ahead, TouchBistro recently surveyed more than 600 restaurant owners and operators for its 2024 State of Restaurants Report. The annual report reveals just how much changed in the past year, how restaurants are adapting to an uncertain economic situation, and the top trends restaurateurs need to watch in 2024. 5 Restaurant Trends for 2024 & How

to Implement Them Embrace these current restaurant trends to stay ahead of your competitors and keep up with guest expectations in 2024: • Automation and AI • Comprehensive guest engagement • Menu innovations • Prioritizing staff retention • Future-proof POS systems An example of automation is inventory management software, which can now be done from mobile devices such as iPads. 1. Automation and AI In 2024, automation and artificial intelligence (AI) will be critical to running a modern restaurant. The majority of restaurants are already using automation to make day-to-day operations more efficient, and this will only continue in the year ahead.

An example of automation is inventory management software, which can now be done from mobile devices such as iPads.

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However, leaning into automation doesn’t have to mean completely overhauling operations. Instead of robot servers, start with software that takes over important but tedious tasks in your business, like staff scheduling or order taking. You’ll be in good company, as 65% of restaurant operators have already automated inventory management and 70% have automated payroll, according to the State of Restaurants Report (SORR). AI will also become mainstream in the restaurant industry in the new year. TouchBistro’s data shows that 89% of restaurateurs already use some form of AI in their business. An easy way to experiment with AI is adding a chat bot to your website or leveraging AI tools built-into the software you already use, like DoorDash’s new AI-voice ordering solution. You could even leverage ChatGPT to help write email marketing copy or social media posts.

2. 360-Degree Guest Engagement Recent restaurant industry statistics reveal that there are nearly 750,000 restaurants in the U.S. alone. With so much competition, it takes more than word-ofmouth marketing to stand out. In 2024, operators will need to take an omnichannel approach to guest engagement to ensure they’re top of mind from the moment customers discover your restaurant (which often begins online) until well after their meals. Many restaurants are already taking a 360-degree approach to guest engagement. In fact, 72% of food-service venues have a website, the majority maintain an active social media presence, and 67% offer loyalty programs, according to the SORR. Future-proof your restaurant and increase discoverability by leveraging as many guest engagement platforms as possible. Not sure where to start with this res-

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NEWS

BAR SOLUTIONS

POURMYBEER RELEASES 2023 IMPACT REPORT HIGHLIGHTING SELF-POUR MARKET DOMINANCE, WITH 66.7% GROWTH YEAR-OVER-YEAR

he hospitality industry is currently undergoing a significant transformation. As we move further into the 21st century, self-service technologies are becoming more prominent in a variety of sectors, with the market projected to reach a staggering $63 billion by 2027. This shift reflects the growing preference among consumers for more efficient and interactive experiences – a recent study found that about 65% of quick-service customers prefer self-service kiosks over traditional ordering systems. Self-service technology not only streamlines operations but also significantly remodels the guest experience in the hospitality sector. These tools allow guests to experience key aspects of their customer journey independently, such as check-in, make reservations, and even order food and beverages. By empowering customers with control over their experience, establishments can reduce wait times and alleviate pressure on staff during peak hours. This shift also pro-

vides patrons with a sense of autonomy and satisfaction, contributing positively to their overall satisfaction. PourMyBeer, a global leader in selfpour beverage technology, exemplifies this shift. This technology allows customers to serve themselves draft beverages, typically beer, wine, cocktails, and non-alcoholic drinks, directly from taps using a pay-per-ounce system. It’s a game-changer for venues, offering increased efficiency and an enhanced customer experience. Their technology has served over 10 million customers worldwide. With a total volume of over 403 million ounces poured, this demonstrates the appeal and success of their user-friendly, self-service model. Their first annual Impact Report underscores their market dominance and provides insights into the adoption of self-service technology in the beverage industry. Industry Trends and the Impact of Self-Service The rise of self-service is not just

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about convenience; it’s about meeting the evolving expectations of customers who seek more control and interaction with their service choices. Self-service technologies, particularly in the beverage sector, open new opportunities for venues to innovate and differentiate themselves. PourMyBeer’s Impact Report showcases how this technology is not just a novelty but a substantial contributor to business growth and customer satisfaction. Their expansion into various markets, including food halls, eatertainment concepts, hotels, and country clubs, highlights the versatile appeal of selfpour systems. Decoding the Success • Market Expansion: A remarkable 66.7% growth in venues in 2023, marking PourMyBeer’s increasing presence in diverse sectors. • Customer Engagement: Over 10 million consumers globally have engaged with PourMyBeer systems, pouring

more than 403 million ounces of beverages. • Sustainability Impact: PourMyBeer’s self-pour technology contributed to offsetting 25.7k metric tons of CO2 emissions by reducing the usage of aluminum cans and glass bottles. • Revenue Growth: Operators implementing PourMyBeer technology experienced significant financial success, generating over $59.7 million in revenue in 2023. Notably, 80% of these operators reached breakeven within their first year. Real Stories, Real Impact Josh Goodman, CEO and Founder of PourMyBeer, highlights the company’s dedication to enhancing customer experiences while driving efficiencies and profits for operators. “I’m a believer that greatness comes through focused repetition. We helped open up 155 self-pour locations in 2023. Seeing them realize the efficiencies and increased profits

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Article by The Chefs’ Warehouse

CHEFS’ HIGHLIGHTS

NORCAL CHEF BALAGIAN’S STORY IS INSPIRING JOURNEY FROM HUMBLE BEGINNINGS TO CULINARY STAR

n the vibrant culinary landscape of California, Chef Katerina Balagian shines as a beacon of creativity, resilience, and unwavering dedication to her craft. Her journey, though not without its challenges, is a testament to the transformative power of passion and the profound impact a chef can have on their community. Born in Yerevan, Armenia, Katerina’s earliest memories revolve around the warmth and connection forged over shared meals. Four generations gathered around the family table, savoring dishes

steeped in tradition and love. This inherent reverence for food blossomed into a culinary calling, leading her to pursue a career that would transcend kitchens and touch lives. Chef Balagian was born in Yerevan, Armenia and moved to the United States when she was very young. She grew up in Providence, RI raised in a family that placed a huge emphasis on eating together and feeding others. Growing up, she fondly remembers the years of having four generations together at the dinner table for every meal. “I was raised in a family where shared meals were a cornerstone of daily life,” Balagian explained. “My inspiration to become a

Chef Katerina Balagian

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chef stems from my family’s emphasis on breaking bread together and feeding others. Growing up with four generations at the dinner table, I learned the value of food as a means of connection and tradition. The rich, cultural tapestry of flavors and ingredients from my Armenian and Middle Eastern heritage, combined with the diverse culinary influences in Californian cuisine shaped my approach to food.” While in Berkeley, she worked full time as an intern at a local nonprofit organization. During this time, she began working part time in addition to her nonprofit work at a local restaurant, La Mediterranee. Working her way up, she eventually became a hiring manager and after enrolling in a local pastry program

The Whole Woodfired Branzino from Seasons in Davis, CA

at Laney Community College, she began contributing to the pastry program. It was also during this time that she faced major health issues that eventually left her unable to walk. The second she was able to, Katerina walked back into the restaurant and asked to be put on the schedule. It was at this moment that she realized that restaurant life was the life for her. After leaving La Mediterranee, Katerina began working as a morning baker and pastry chef at the esteemed Katrina Rozelle Pastries & Desserts. During this time, she also accepted a part time position at Dyafa, a fine/casual Palestinian restaurant in Oakland, the brainchild

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FROM THE NYC HOSPITALITY ALLIANCE

AN EXCITING STEP FORWARD AS NYC BREAKS FREE FROM OUTDATED DANCE REGULATIONS

ast month, the NYC Hospitality Alliance, alongside the esteemed counsel Rob Bookman, spoke passionately on behalf of the Alliance to Let the People Dance at a crucial City Planning Commission public hearing. The purpose of this hearing was to address Mayor Eric Adams’ proposed “City of Yes” zoning amendments, which offer a remarkable opportunity to revolutionize the nightlife scene in our beloved city. As you may recall, the Cabaret Law, a long-standing, contentious issue, was repealed under Mayor de Blasio’s administration. While the repeal was undoubtedly a significant victory, it regrettably did not expand the scope of patron dancing to a single additional establishment. This unexpected limitation left countless small business owners and patrons disheartened, as they had hoped for more freedom and vibrancy in our city’s nightlife. New York City’s vibrant music scene and diverse dance styles stand in stark contrast to a hidden rule: dancing in most bars and restaurants is technically illegal. Despite the 2017 repeal of the Prohibition-era Cabaret Law, which unfairly restricted dancing spaces, an outdated zoning code still prohibits it in over 80% of the city. This means the establishments we

The repeal of the dance ban holds the potential to unleash the full power of New York City’s nightlife. know and love—the salsa clubs, hip-hop dives, and intimate jazz bars—exist in a legal gray area. Dancing is so deeply woven into the city’s cultural fabric. NYC is in fact the birthplaces of iconic dance styles like hip-hop and salsa: those very same social dance spaces in bars, restaurants, and event hubs. Restricting these spaces stifles cultural growth and economic opportunity. Mayor Eric Adams’ ambitious “City of Yes” plan aims to change that. This package of land use reforms includes a “Zoning for Economic Opportunity” amendment that specifically addresses dancing. Once approved, it would finally

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complete the Cabaret Law’s repeal, fostering a fairer and more vibrant nightlife scene. The fight against the dance ban isn’t new. A 2014 lawsuit by Andrew Muchmore, owner of a Brooklyn venue, chipped away at the Cabaret Law, but the zoning issues remained. Thankfully, “City of Yes” promises to address this “unfinished business,” as former NYC Nightlife Office Director Ariel Palitz called it. The repeal of the dance ban holds the potential to unleash the full power of New York City’s nightlife. Imagine jazz notes floating out of basement speakeasies, impromptu salsa lessons in neighborhood bars, and hip-hop beats booming from every corner. This isn’t just about zoning codes; it’s about giving life back to the city’s soul. The Alliance to Let the People Dance, in close collaboration with other passionate groups, has been tirelessly advocating for change, pushing for the elimination of zoning restrictions on dancing. We firmly believe that every restaurant and bar should have the op-

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/

portunity to welcome dancing patrons, as long as they meet essential safety and regulatory requirements. During last month’s hearing, the NYC Hospitality Alliance urged the City Planning Commission to pass the proposed zoning changes. We also took the opportunity to provide some technical suggestions to further clarify the proposal’s intent and application. Our aim is to ensure that this forward-thinking amendment becomes a reality, empowering thousands of establishments across the city to embrace the joy and energy of dancing. We eagerly await the decision of the City Planning Commission. Once they pass the proposal, it will then proceed to the City Council for further review. As advocates for the hospitality industry, we will fervently lobby the City Council to swiftly pass this proposal, enabling it to take effect and breathe new life into our city’s nightlife. This proposal is long overdue and represents a momentous leap forward for the hospitality industry. The NYC Hospitality Alliance, alongside the Alliance to Let the People Dance, is committed to fighting tirelessly until this proposal becomes law. We promise to keep you updated every step of the way as we work together to usher in a new era of vibrant, inclusive, and thriving nightlife in New York City. Stay tuned for more exciting developments as we continue this important journey. Together, we will transform our city into a haven where dancing is celebrated, and the spirit of joy knows no bounds.

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NEWS

EMPLOYMENT BENEFITS

ATLANTA RESTAURANT IN BATTLE OVER EMPLOYEES’ HEALTH INSURANCE BENEFITS

tlanta restaurant JenChan’s has received threats after putting a 4% health insurance charge on diners’ checks after its staff premiums rocketed. The family-owned restaurant in southeast Atlanta’s Cabbagetown neighborhood added the charge to diners’ checks to provide insurance for its employees. Owner Emily Chan said the practice has been in place for a year and a half. “We feel like there’s a pretty huge crisis going on with health insurance. No one can afford it. Nothing has worked,” she said. “We just felt like if we put it as a line item, then it would highlight that there’s an issue here and we need to pay attention to it.” Most customers have been supportive, but a few were upset about paying a dollar or two and sent threats on social media platforms. “I’ve never seen a family that needs to be beaten up more; make that healthcare come in handy,” an angry customer wrote in an abusive post on the restaurant’s Facebook page. Chan opened the restaurant six months before the pandemic and provided health insurance for its full-time employees who work more than 35 hours a week. The restaurant posted a message about the four percent health insurance change on its menu, each receipt, and outside the restaurant. The massage reads: ‘On your receipt, you will notice 4% health insurance we implemented after our premiums more than tripled last year. Thank you for being a part of our effort to ensure our staff can seek care for whatever mental or physical ailments they may face. We have appreciated all of the positive feedback from you, thank you!’

“Well, this year, it covered every single thing, and it was $2,000 off which means that 4% percent is just like it’s almost the perfect amount of money to cover everyone’s premiums.” — Emily Chan “Please know that we will be more than happy to remove this for you without hesitation,” Chen said. “At the end of last year, we were able to cut a very small check, because that was it. There wasn’t a lot left over, but there was a little bit, to the employees who were on health insurance. Well, this year, it covered every single thing, and it was $2,000 off which means that 4% percent is just like it’s almost the perfect amount of money to cover everyone’s premiums. We still have an employee that got turned down from health insurance this year. We have three different carriers for our small team.” The customer who sent threats under a family photo of the Chans on their Facebook page paid an extra $2 for the health insurance charge. “They went online to spill some nastiness about not just the health insurance but physically threatening our family online,” Chen added. The restaurant said it refunded the customer’s entire bill in a statement. “We refunded your entire bill over that $2 in hopes that we can move on from this and maybe you will remove whatever post is invoking people to flood our site, Google, and Yelp, and our inbox with misinformation. Threatening our family just puts one more mark on the ‘this isn’t worth it column.’ Because it isn’t worth it. Our family is just trying to make pizza and

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Chinese food the best way we know how.” Bartender Bill Hammer, who has been with the restaurant since 2022, mentioned that he really needed the insurance when he just got off his parents’ insurance. “I don’t have money like that and so I was just living my life without it and finally found this job randomly and I fell in love with the people and the place and because of them. I’m able to have health insurance. It’s a special thing. It’s not an industry standard at all. I appreciate them for taking care of me too,” he added. Chan said she included the extra four percent message in all menus and receipts only to be transparent about the charges and bring attention to the health insurance crisis. “Businesses always pass the cost of benefits, insurance, etc. to consumers, that is how business operate; they are typically just folded into the cost of that burger,” she said. “We could either raise the cost of the entire menu by way more than 4% to

make up for it, we could just give folks less fried rice and charge the same. Or we could be transparent in hopes that this brings attention to what small business owners face.” “I would not change a single thing,” noted a JenChan patron. “I read the notice about the health insurance addon and was thoroughly impressed, so much so that I sent my daughter a picture of the text on the receipt,’ one user wrote. I support this transparent approach 100% and respect you for stepping outside the norm to take care of your employees when it’s challenging just to stay in business,” they added. “My other daughter works in a restaurant and she gets paid and gets a meal during her shift. That’s it. Zero benefits. KUDOS TO JENCHAN’S! I’ll be back soon.” Chan said she is not changing a thing about the practice. “The only thing I would change is if Congress does something, then I can just take that line item off completely and not even worry about it,” Chan concluded.

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NEWS

FRANCHISE EXPANSION

TWIN PEAKS SIGNS MULTI-UNIT DEAL WITH NOLAN TO EXPAND IN PHILADELPHIA

win Peaks has announced that veteran entrepreneur and franchisee Joe Nolan has signed an area development agreement to open 10 new franchised lodges across the Philadelphia area in the coming years. “I’m a huge fan of Twin Peaks and have been following the brand for years, as both a customer and a vendor partner,” said Nolan. “I’m excited to become a franchisee and bring Twin Peaks lodges to Philly!” Nolan is an experienced entrepreneur who currently serves as founder and CEO of multiple businesses, including BarVision. “Philadelphians are passionate about their sports teams, and Nolan is going to bring them the ultimate sports lodges for gathering and cheering them on,” said Joe Hummel, CEO of Twin Peaks. “With his unique insights into the bar and restaurant industry, we’re confident that Nolan and his team – and, of course, the Twin Peaks Girls – will create unforgettable experiences for their guests. Nolan has extensive industry experience in various roles and companies. Joseph founded BarVision and Eagle Energy, Ltd in 1995 and served as the CEO. Joseph also held the role of CEO at BarVision and Eagle Energy, and later became the CEO of BarVision. Additionally, they served as the CEO and founder of Eagle Systems. Prior to that, The University of Delaware graduate worked in the investment banking and venture capital industry. Joseph started his career at PwC, where he served as a Manager in Emerging Business Practices. His BarVision product allows owners and bartenders to hone their craft, improve the bottom line and spot hot trends in new cocktails faster than

“With his unique insights into the bar and restaurant industry, we’re confident that Nolan and his team – and, of course, the Twin Peaks Girls – will create unforgettable experiences for their guests.” — Joe Hummel was previously possible. It offers an affordable high-tech pouring spout and an effective software program on the backend. Twin Peaks offers more than just wall-to-wall TV coverage of every major sporting event, tournament and fight. The ultimate sports lodge offers a wide selection of draft favorites and a robust beverage menu that has

something for everyone – whether it’s a rare bourbon or tequila poured over a crystal-clear ice ball or a handcrafted cocktail. Add in a made-fromscratch kitchen bursting with flavorful items such as hand-smashed burgers seared to order, beer-battered chicken tenders, in-house smoked favorites and unmatched service from the famous Twin Peaks Girls, and you have

a recipe for success. Founded in 2005 in the Dallas suburb of Lewisville, Twin Peaks is nearing 115 locations in the U.S. and Mexico. Twin Peaks is the ultimate sports lodge featuring made-from-scratch food and the coldest beer in the business, surrounded by scenic views and wall-to-wall TVs. At every Twin Peaks, guests are immediately welcomed by a friendly Twin Peaks Girl and served up a menu made for MVPs. From its smashed and seared-to-order burgers to its in-house smoked brisket and wings, guests can expect menu items capable of satisfying every appetite. Learn more about their franchises at https://twinpeaksfranchise.com/

Twin Peaks is known for the large screen TVs, extensive football coverage, 29° cold beer, and their Twin Peaks Girls staff.

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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

WHY DID OVER 40 NYC RESTAURANTS AND BARS CLOSE IN JANUARY? SCOOP was sad to acknowledge that the first months of the year are hard on restaurants as people cut back on spending or staying indoors due to the cold weather. EATER reported that closures are expected during this period, but confirmed the number this year was higher than usual with over 40 restaurants and bars closing in January. The oldest was a deli in Bayside that was open for 92 years and the newest was a hot dog shop on St. Marks Place that lasted for two months. The latest round of closures shows what it takes to run a “successful” restaurant in NYC right now. It relies on investor capital, or extended work days, the right address, and maybe a deal on rent. Five restaurant owners told EATER: “We never picked up,” “Office workers are not in the office,” “People are staying indoors,” and “It’s unusually quiet.” Here’s the link to read more about the closures: totalfood.info/ closures. We’d like to hear from you about your challenges and how you are adapting your business to the changing landscape. Please email us at: tfs@totalfood. com.

HOSHIZAKI AMERICA, INC. ANNOUNCES SANDRA RAFFE AS NEW VP OF REFRIGERATION SCOOP learned that Hoshizaki America is excited to announce the appointment of Sandra Raffe as the Vice President of Refrigeration – a new role for the organization. In this role, Sandra will bring a wealth of experience from her distinguished career in the foodservice industry. Sandra boasts an impressive professional journey spanning over fifteen years, with key roles at organizations such as Franke Systems, Middleby Corporation, and H.D. Sheldon & Co. “We are delighted to welcome Sandra to our Hoshizaki America family,” states Allan Dziwoki, President of Hoshizaki America. “With her diverse experience and proven track record, Sandra is well-equipped to lead our refrigeration business to new heights. We look forward to the innovative strategies and insights she will bring to the table.” Hoshizaki America anticipates a prosperous collaboration with Sandra in this key leadership role. With San88 • February 2024 • Total Food Service • www.totalfood.com

dra at the forefront, Hoshizaki is reinforcing its dedication to providing cuttingedge solutions and excellence in the foodservice industry. Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and marketing of a wide range of products for Sandra Raffe the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 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 – Sustained Excellence multiple years in a row for superior energy efficiency achievements.

MTI ADDS TOUCHSCREEN TO AUTOFRY VENTLESS FRYER

SCOOP learned that Motion Technology, Inc., the leader in ventless kitchen solutions, announced recently the release of their newest technology, the AutoFry Touchscreen. This Touchscreen is loaded with updated features that are designed to provide users with a stressfree, deep-frying experience. From filter status reports to cooking statistics, this touchscreen was created with only the best frying practices in mind.

SACRAMENTO® TOMATO JUICE RELEASES NEW 7.2OZ. CAN SCOOP knows what’s ideal for oversizing your Bloody Marys, Marias, and Micheladas for extra profit: the new Sacramento Tomato Juice 7.2oz. single-serve cans. This is the premium brand of tomato juice great steakhouses and bars prefer because Sacramento maintains it robust flavor, even when alcohol and ice are added. Also available in 46oz. plastic jugs and cans. Request your free sample now and be sure to tell them you want to try our 7.2oz. single serve can: https://redgoldfoodservice.com/sample-requests

ANTUNES STRATEGICALLY SELECTS NEW VP OF SALES, NORTH AMERICA SCOOP learned that global foodservice equipment, automation solutions and water treatment manufacturer, Antunes, has selected John Ulrich, as the company’s new Vice President of Sales, North America. With over 25-years of foodservice industry experience, John Ulrich builds sales teams that focus on the unified growth and The new AutoFry Touchscreen model

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success of the company, channel partners and customers. The newest Antunes addition, John Ulrich, will lead the North American sales team. “I am excited to join the Antunes team because we share the same goal of ‘Working Together, Winning Together,’ which will deliver the best soluJohn Ulrich tions to our customers,” said John Ulrich, Antunes’ Vice President of Sales, North America. As part of the role, John Ulrich will coordinate efforts across several departments within Antunes, all in the effort to make Antunes’ customers successful. “It gives me great pleasure to announce that John Ulrich has joined the Antunes team,” said Tom Krisch, Antunes President. “John has a proven track record of driving sales results, while also developing and implementing strategies to lead sales teams.” For more on Antunes: www.Antunes.com

EASY ICE CLOSES ON TWO LATEST ACQUISITIONS, STRENGTHENING PRESENCE IN FLORIDA & NORTH CAROLINA SCOOP learned that Easy Ice, the largest national provider of managed commercial ice machine rentals, has successfully closed on its two latest acquisitions— Southwest Refrigeration in Florida, and the Leasing Division of Roxboro Refrigeration in North Carolina. Fort Myers’ Southwest Refrigeration has proudly serviced the South Florida market for nearly 50 years, offering specialized, local service to customers in Desoto, Charlotte, Lee, and Collier Counties. Going into the new year, Easy Ice looks forward to providing Southwest Refrigeration’s customers with the same technical expertise, promptness, and friendly service that they’ve come to expect over the decades that Southwest Refrigeration has been in business. This acquisition bolsters their presence in South Florida and will go a long way toward maximizing the efficiency of operations in the area. Roxboro Refrigeration has been providing ice machine sales, leases, and service to customers in North Carolina and Virginia for the last 22 years, and Easy Ice 90 • February 2024 • Total Food Service • www.totalfood.com

is excited to take over the leasing portion of their business as well. “I’m very excited to end the year strong by adding these companies into our existing infrastructure. This will enable Easy Ice to continually improve our customer offerings and experiences as we expand our national coverage of ice machine solutions,” said Darren Boruff, Chief Acquisitions Officer at Easy Ice. “I know our team will do everything feasible to make this transition as smooth as possible for customers and employees as we continue to invest in the business.” Roxboro Refrigeration’s sales and service customers can expect business as usual, and leasing customers from both organizations can expect Easy Ice to provide first-rate service moving forward. Founded in 2009, Easy Ice has changed the way businesses manage their ice supply—moving them away from ice machine ownership and toward a managed rental solution. With over 30,000 machines under their management across 47 states, they’ve made affordable ice machine rentals available to customers all over the US. For more information, please visit www.easyice. com.

¡HOLA! CHURROS™ DEBUTS NEW CHURRO FRIES SCOOP heard that you should try the new twist on one of America’s fastest growing desserts or snacks with ¡Hola! Churros™, Churro Fries! Made from a delicious and cake-like Authentic Spanish Style recipe, these cravable 4” churro fries are perfect for any daypart. Easy to prep, just heat and serve. They even come with cinna-

¡Hola Churros! new Churro Fries

mon sugar in every case. Request your FREE Sample at https://www.jjsnackfoodservice.com/sample/

COLUMBUS VEGETABLE OILS ANNOUNCES TWO NEW MARKETING HIRES SCOOP heard that Columbus Vegetable Oils, a leading supplier of high-quality oils, shortenings, sauces and dressings, recently announced two new hires in its revamped integrated marketing department. Mary Gura will focus on the company’s strategic marketing efforts as the Marketing Manager, reporting to President Paulette Gagliardo. Gura is tasked with marketing the company’s 10 brands by evolving their presence through various strategic partnerships and communications initiatives as well as expanding the company’s digital footprint. Krista Kerber joins Mary Gura as a Marketing Coordinator, supporting Gura. She is charged with managing the company’s social media presence. Kerber leads content creation, paid social campaigns, email marketing and community management. She will also support trade show events and community outreach efforts. “Columbus Vegetable Oils is excited to have both Mary and Kara onboard as we continue to build an integrated marketing team,” said Gagliardo. “Columbus is nearing its 90-year anniversary, and I’m incredKrista Kerber ibly proud of what we have accomplished – but we are even more excited to look forward to the next 90 years, knowing that marketing is a key player in our overall growth plan.”

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Gura brings nearly 25 years of marketing communications experience to the role. She is known as a skillful integrated marketer that builds teams, shapes processes and lead campaigns that drive results. She also has deep roots in the culinary world. Most recently, Gura was an Executive Vice President for Cramer-Krasselt where she led the public relations and social media department to award-winning success. Previously, she led global teams at notable agencies such as Edelman and Weber Shandwick. Gura is a published writer, corporate speaker and recipient of multiple industry awards. She is an advisor for Kent State University, School of Journalism and current board member of the Elmhurst Park District Foundation. She is also an accredited member of the Public Relations Society of America (PRSA), and a past president of PRSA Chicago. Gura holds a B.S. from Kent State University. She is a native of Cleveland, Ohio, and currently resides in a Chicago suburb with her husband and three children. “I’m thrilled to be part of a fourth-generation family owned and operated, woman-led business that spans the globe and continues to pave the way in the industry while maintaining strong Chicago roots,” said Gura. “From Butcher Boy to Soaper’s Choice, I’m excited to help take these iconic brands to the next level. It’s an honor to be part of such a high-caliber team.” Kerber’s experience focuses on social media, most recently developing content for a leading real estate agency. She developed and coordinated the presence of more than a dozen realtors simultaneously. Kerber graduated with a B.S. from DePaul University for film & television. In her spare time, she contributes her time at an animal hospital. As a native from Brookfield, she currently resides in Chicago.

Columbus Vegetable Oils, a supplier of the highest quality oils, shortenings, sauces and dressings, is a privately held, fourth generation family business that started with modest roots in 1936. The company is headquartered in Des Plaines, Ill., and operates a distribution center in Reno, Nev., which comprises one of the largest oil processing operations in the country. Brands include Butcher Boy, Mike’s Brand, Sunrise Shortening, Nature’s Secret, Sorrento’s Olive Oil and Soaper’s Choice, in addition to servicing private label. The company is recognized by “The Women’s Business Enterprise National Council” and holds the prominent SQF certification in food safety and quality – a testament to the commitment 92 • February 2024 • Total Food Service • www.totalfood.com

to source the highest-quality materials and conduct rigorous in-house laboratory testing. Columbus Vegetable Oils provides superior customer service, fast processing and competitive pricing. “Oil Experts. Loyal Partners.” Learn more at www.cvoils.com.

DATASSENTIAL REPORT ON RESTAURANTS SCOOP learned that financial concerns are continuing to impact consumer spending on both in-home dining and restaurant meals, according to Datassential research. Inflation is the top concern for consumers in 2024, cited by 75 percent of consumers, Datassential’s research found.

OPERATORS CITE TRAFFIC GAINS, LABOR STRAINS SCOOP heard that in its survey of restaurant operators, Datassential found that traffic and revenues have improved overall in 2023, while concerns about labor and other costs have increased. Thirty-five percent of operators said foot traffic has increased, for example, compared with 19 percent who said it has decreased, with similar rates for both on- and off-premises sales revenues. Also of note, 24 percent of restaurant operators reported that the rate of new-menu introductions increased in 2023, compared with only 7 percent who said the rate had decreased. When it comes to staffing, turnover, and employee retention, however, only 19 percent of operators reported an improvement, compared with 42 percent who said those labor conditions had worsened in 2023. Operators also reported worsening employee performance and morale, and said back-of-house culinary skills have deteriorated. Datassential also found that the tumultuous period of restaurant closings that persisted through the pandemic appears to have settled, as new-restaurant openings have consistently outpaced restaurant closings for about a year now.

GOOD NATURED LAUNCHES NEW SUSTAINABILITY GUIDE BOOK FOR BUSINESSES SCOOP learned that Good natured®, an earth-friendly company making packaging from plants, launched its first-ever “Sustainability Guide Book,” an educational resource that aims to help businesses determine what they need to consider when it comes to going green.

The “Sustainability Guide Book” provides timely and relevant advice to some of the most urgent questions that businesses face when switching to eco-friendly based products. With complex and constantly changing sustainability regulations, businesses are finding it challenging to understand how regional and national government mandates can impact their packaging decisions, as well as considerations for end-of-life disposal and consumer preferences. Key themes businesses need to pay attention to include: • Eating trends are pointing to increased consumer demand for affordable luxuries, portioned servings, freshness, and healthier ingredients. • California and Washington state are leading the way when it comes to what’s next for sustainable packaging. • Packaging design is just as important as material – 86 percent of consumers are more likely to buy a product if they can see it first through transparent packaging. Here’s the link to download the book: https://goodnaturedproducts.com/pages/sustainable-packagingguide-book

KING ARTHUR BAKING COMPANY LAUNCHES INAUGURAL BAKING PITCHFEST FOR BAKERS OF COLOR SCOOP heard that King Arthur Baking Co. is calling all innovative Bakers and Entrepreneurs of Color: Opportunity to partner with King Arthur Baking Company and Project Potluck to accelerate your baking business with financial support, brand exposure, and mentorship. King Arthur Flour’s inaugural Baking Pitchfest in May 2024, an event crafted to empower People of Colorowned businesses. There are two distinct editions: One focuses on bakeries and the other on baking products. If you are interested in applying before February 10, email bakingpitchfest@kingarthurbaking.com.

APPOINTMENTS -Lupoli Companies, an award-winning company focused on development and dining destinations throughout New England and known for Sal’s Pizza, tapped a familiar face to oversee Lupoli restaurant operations. A staple in Boston’s hospitality and nightlife industry, Frankie Stavrianopoulos will serve as Lupoli’s new Director of Restaurant Operations. He will oversee the Lupoli Companies’ growing restaurant portfolio including 34 Park in Andover, BOSA Coastal Italian Restaurant and Rooftop Bar, opening soon in Haverhill and future proj-

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ects that the Lupoli Companies have on the horizon.

NATIONAL RESTAURANT ASSOCIATION RELEASES POSITION ON HOUSE PASSAGE OF JOINT EMPLOYER ACT

-Hyatt Centric on Beale Street & Caption by Hyatt Beale Street, Memphis shared news of a new Area Executive Chef appointment for the hotels. With over 30 years of experience in the industry, award-winning Chef Pavy Keomaniboth will helm both hotel’s culinary operations, banquets and catering, and overarching food and beverage programs. -The InterContinental Bellevue at the Avenue announced some exciting new additions to its F&B team. To lead CE LA VI, Fresco and all meeting and event catering services, IHG Hotels & Resorts tapped seasoned culinary professional Andrew Gietzen as its Executive Chef. Bringing nearly three decades of acclaimed culinary expertise, Gietzen’s background includes some of Chicago’s finest and most innovative restaurants, such as The Bristol, Tru, and Avenues at The Peninsula Chicago, as well as working alongside renowned chefs including Rick Tramanto, Rick Bayless, Chris Pandel, Curtis Duffy, and Matthias Merges. Joining him will be Director of Food & Beverage Cherry Tsui, Lead Mixologist Marie Yoshimizu, and Senior Catering Sales Manager Allison Wells. New additions also include General Manager Haje Roger Thurau, Director of Sales and Marketing Matt King, and Chef Concierge Angela Cooper. -Atlas Restaurant Group announced the hiring of award-winning chef, Timur Fazilov, as their new Concept Chef of Asian Cuisine. Chef Fazilov will oversee several Atlas Restaurant Group concepts including Azumi, located in the Four Seasons Baltimore, the forthcoming Azumi in Houston, TX, and a new Chinese concept coming to the Village of Cross Keys development in Baltimore, MD, slated for the winter of 2024. Bringing over 18 years of global industry experience to the Baltimorebased restaurant group, Chef Fazilov’s career spans from prestigious Michelin-starred establishments in London to critically-acclaimed culinary destinations in the Middle East and the United States. He most recently served as Brand Executive Chef at Sa’Moto by Morimoto in Miami after serving over four years as Executive Chef at the world-renowned Morimoto restaurant in Doha, Qatar. -Park Hyatt New York announced the appointment of Gerard Spezio as Executive Chef of the hotel. Chef Spezio joins the five-star award-winning hotel with previous experience at various Hyatt properties nationally. As Executive Chef of Park Hyatt New York, Chef Spezio oversees the dining outlet’s culinary offerings, ensuring locals and guests of the hotel receive an elite culinary experience. The hotel’s main restaurant, The Living Room, emulates the residential feel of an upscale New York City apartment and provides guests with continental breakfast, lunch, dinner, tapas-style appetizers, and more. Beverage options at The Living Room include signature cocktails handcrafted by professional mixologists as 94 • February 2024 • Total Food Service • www.totalfood.com

Chef Gerard Spezio

well as an array of formidable champagne and wine, all properly stored in the restaurant’s million-dollar wine cellar. Born and raised in New York, Executive Chef Spezio found his passion for cooking early on through his family at the famed Neapolitan eatery, La Palina of Brooklyn. After many years in the family restaurant business, he later graduated from the School of Culinary Arts and began his career in hospitality under the guidance of “Iron Chef” Kerry Simon at The Plaza Hotel. In 2004, Chef Spezio joined the Hyatt family as Chef de Cuisine for Hyatt Regency Greenwich and was quickly promoted to Executive Sous Chef. Chef Spezio continued his successful career with Hyatt with many task force-specific and hotel-opening roles. He most recently held the position of Executive Chef at Hyatt Regency Morristown and Thompson Central Park New York. As the Executive Chef for Park Hyatt New York, his deeply rooted New York culinary upbringing is featured in all of his dishes throughout the hotel’s five-star guest experience.

SCOOP learned that Sean Kennedy, executive vice president for Public Affairs at the National Restaurant Association, issued the following statement on the House vote on the H.J. Res. 98, the Congressional Review Act regarding the National Labor Relations Board’s (NLRB) final rule, “Standard for Determining Joint Employer Status”: “Congress doesn’t agree on much these days, but today’s bipartisan vote makes clear there is support for overturning the National Labor Relation Board’s overreaching Joint Employer Rule. We appreciate the House taking the first step in this process and we hope that the Senate will follow. “The NLRB’s latest Joint Employer Rule threatens the foundation upon which nearly a third of the restaurant industry is built by significantly expanding its scope to an unprecedented degree. The traditional rule has been a fundamental basis for growth and stability in the restaurant industry, especially in opening doors for people to become business owners through restaurant franchising. “Restaurants are the cornerstone of the American economy and a vital source of employment. Should the new rule go into effect, there will be profound and far-reaching repercussions across the industry. This rule risks imposing onerous regulatory burdens and in-

-Lotte Hotel Seattle, a modern new icon in downtown Seattle, announced the appointment of three respected culinary leaders to the food and beverage team. Jesse Olsen has been appointed Executive Chef, Antonio Giovanni Artale has joined as Director of Food and Beverage, and Jon Park has joined as Senior Sous Chef. The trio of seasoned professionals will lead the signature dining venue, Charlotte Restaurant & Lounge, along with social and group event catering at Lotte Seattle, voted the #1 Luxury Hotel in Seattle by Travel + Leisure’s 2023 World’s Best Awards.

continued on page 96

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SCOOP

INSIDER NEWS, from page 94

creased legal liabilities on restaurants large and small that could limit entrepreneurship and dampen economic growth in communities across the country.” The Impact of the New Joint Employer Rule on Restaurant Operators The new Joint Employer standard creates a trap door for companies to be considered a joint employer and expands the scope of what is considered “essential terms and conditions of employment.” This dramatically increases the liability risks of the franchisor-franchisee relationship, as well as service providers and third-party companies. Under the new rule, a restaurant operator could be jointly liable for violations committed by an entity with which they have a business relationship. This new standard will also create unnecessary challenges for restaurant operators who are trying to understand what qualifies as joint employer status. The NRLB’s final rule will: • Share risk among two or more businesses even if there is only “reserved and indirect” control of employment between the two companies. • Potentially penalize a restaurant operator if she/he works with a third-party contractor (linens cleaner, janitor, plumber, etc.) who receives a labor violation. • Create massive labor uncertainty and risk management concerns. • Reduce opportunities for franchisee ownership and independence. About the National Restaurant Association: Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15 million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. We sponsor the industry’s largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique careerbuilding high school program (the NRAEF’s ProStart). For more information, visit Restaurant.org.

OPENINGS BROOKLYN, NY: Blanca, the once-Michelin-starred tasting menu restaurant from the team behind Roberta’s, is reopening. After closing at the start of the pandemic, owners Carlo Mirarchi and Brandon Hoy, have reopened with Victoria Blamey in the kitchen.

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The Whitney now has a replacement for Untitled. Lee Hanson and Riad Nasr’s Frenchette Bakery has opened its second outpost in the Whitney Museum. At the museum location, executive head baker Peter Edris, executive pastry chef Michelle Palazzo and executive chef Angela Zeng are doing a menu of pastries and savory fare.

AVENTURA, FL:

Mary Jo Hoffman. The restaurant basks in natural light during the day and offers a cozy, dimly lit ambiance at night. Reclaimed wood and vintage fixtures blend seamlessly with modern accents, providing guests an effortlessly chic and comfortable environment.

MIAMI, FL: Delilah Miami, the latest outpost of Los Angeles-based h.wood Group’s beloved Delilah restaurant concept, has officially opened its doors in Miami’s Brickell neighborhood led by Executive Chef Daniel Roy. Marking the first East Coast opening in The h.wood Group’s portfolio of more than 15 hospitality concepts in North America and the Middle East, Delilah Miami brings its modern-day famed roaring ‘20’s inspired supper club concept to the Magic City - set to redefine Miami’s luxury dining and entertainment scene.

PALM SPRINGS, CA: Interior of the Amalfi Llama

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.

MINNEAPOLIS, MN: Co-Owners Adam Ritter and Jeanie Janas Ritter opened Bûcheron bringing French-American fare and convivial feel to South Minneapolis restaurant scene. Ritter has spent his career in esteemed kitchens around the United States and beyond, contributing to Michelinstarred and “World’s 50 Best” restaurants around the globe before moving home to Minnesota. Most recently, he planned the opening and led all menu development as chef de cuisine at James Beard Best New Restaurantfinalist Demi, part of the Soigné Hospitality Group. Hospitality Director Jeanie Janas Ritter comes from a similar background, spending time in the kitchen at Chez Panisse before transitioning to front-of-the-house operations at fine dining establishments in Las Vegas, Healdsburg, California, Singapore, Chicago, and most recently, the Twin cities. Christian Dean Architecture led the design of the space, adorned with artwork from local photographer

Chefs Susan Feniger and Mary Sue Milliken have sustained one of the longest restaurant partnerships spanning over 40 years with multiple restaurants in Los Angeles County and Las Vegas, five cookbooks, their own Food Network show, and appeared on Top Chef Masters. Their latest project is Alice B., a California-Mediterranean restaurant stationed inside an LGBTQ+ senior community with local chef Lance Velasquez. Velasquez worked alongside Gary Danko at Chateau Souverain, at the Ritz-Carlton San Francisco, Campton Place Bar & Bistro, hailed by Esquire and Food & Wine Magazine, and was the founding chef at the now-shuttered and iconic Moose’s restaurant.

BEVERLY HILLS, CA: Cipriani, the legendary 92-year-old restaurant that’s a regular celebrity hot spot in locations across the globe including Manhattan, Las Vegas, Miami, Mexico City, and Italy (Venice and Milan), has opened its first West Coast location in Beverly Hills.

LAS VEGAS, NV: Three new celebrity restaurants have opened including Brasserie B. at Caesars Palace from chef Bobby Flay, Orla at Mandalay Bay Resort and Casino from chef Michael Mina and Blake Shelton’s Ole Red on Las Vegas Boulevard.

ASHEVILLE, NC: after/glow, a café and bar from Asheville’s local restaurateur Jacob Sessoms, is now open. Housed at The Radical, after/glow joins the hotel’s other venues Golden Hour and The Roof.

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POUR MY BEER

from page 76

that come with self-pour is what it’s all about. The Impact Report sums that up in an all-encompassing analysis,” he states. In addition to demonstrating PourMyBeer’s potential, the 2023 Impact Report reveals the transformative stories of venue operators and consumers alike, who have been at the heart of this journey. “The guest experience is what we really love. The Pour Wall at The Market at Malcolm Yards provides our guests with a unique experience that can’t be found elsewhere. It’s fun and interactive and has helped make our events stand out from the rest. The Pour Wall adds an energy to The Market at Malcolm Yards,

LEGAL INSIDER

and our guests love it!” says Patty Wall, owner/operator of the Market at Malcolm Yards in Minneapolis, MN. The Future of Beverage Service PourMyBeer’s 2023 Impact Report provides a comprehensive look into how self-pour technology is shaping the future of the hospitality industry. For those in the sector, this report is an invaluable resource for understanding current trends and planning future strategies. Download the report for a detailed exploration of self-service technology’s impact on the beverage industry at https:// pourmybeer.com/2023-impact-report/

from page 72

law has three main requirements: 1. Written Agreement Required Businesses must memorialize the engagement in a written agreement and a copy must be provided to the contractor. The agreement must include the following information: - the name and mailing address of both the hiring party and the freelance worker; - an itemization of all services to be provided by the freelancer; - the value of the services to be provided pursuant to the contract; - the rate and method of compensation; - the date on which the hiring party must pay the contracted compensation or the mechanism by which such date will be determined; and - the date by which a freelance worker must submit a list of services rendered under such contract to the hiring party in order to meet any internal processing deadlines of such hiring party for the purposes of compensation being timely rendered by the agreed-upon payment date. 2. Timely Payments Required Businesses are required to pay independent contractors by the date specified in the agreement for the full amount that the parties agree upon. If the agreement does not specify a payment date,

a business must pay the independent contractor no later than 30 days after the completion of the contractor’s services under the agreement. Once an independent contractor commences performance of the services under the agreement, the business cannot require, as a condition of timely payment, that the independent contractor accept less compensation than the amount of the contracted compensation. 3. No Retaliation A business cannot retaliate or take any other action that penalizes an independent contractor for invoking their rights under the law. For example, a business cannot refuse to hire, fire, or refuse to pay an independent contractor because the contractor demands payment in accordance with the law or complains that payment was not timely made. Misclassifying a worker as an independent contractor and failing to timely pay independent contractors can lead to costly litigation, where penalties and attorneys’ fees may be imposed against businesses. If your business engages workers, especially temporary workers, that may fall within the classification of an independent contractor, legal review should be sought to ensure compliance with this complicated area of law.

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CHEFS’ HIGHLIGHTS

from page 78

of Daniel Patterson and Reem Assil. After Assil stepped down as partner, she worked under rising star, Chef Mona Leena who inspired her to take a leap of faith and move into the fine dining world after being offered a pastry position at Coi, a two Michelin starred restaurant and institution in San Francisco. After Coi closed its doors due to the pandemic, Chef Katerina decided to move to Sacramento to be closer to her parents and accepted a Junior Sous position at Catta Verdera Country Club where she did everything from cooking on the hot line to running banquets to designing wine tasting menus. In addition, she became the Kitchen Manager for The Lean On Me program at The Brazilian Center for Cultural Exchange in Sacramento, feeding hundreds of unsheltered Sacramento residents each week. After a year of working at Catta Verdera, she decided that she needed a more creative environment where she could thrive, and she found that at Allora in East Sacramento, a fine dining Italian restaurant that had a huge influence on her career. She worked under Chef Deneb Williams and his wife, co-owner and Sommelier, Elizabeth-Rose Mandalou, who became both mentors and friends. After many cumulative years in the industry, Katerina decided to go back to her roots and make food that reminds her of why she started cooking in the first place. This journey brought her to Seasons in Davis, where she creates locally sourced, seasonally inspired menus that borrow elements from the dishes she grew up eating at home. Katerina’s culinary tapestry is woven with threads from diverse experiences. From honing her skills at La Mediterranee in Berkeley to the rigorous demands of Coi, a twoMichelin-starred institution, she absorbed knowledge and refined her technique under the tutelage of renowned chefs. Each step, from navigating the bustling pastry scene to mastering the intricacies of fine dining, fueled her creative fire. “I owe all of my culinary expertise to the mentors I’ve met along the way,” Balagian detailed. “My instructors at Laney

“This position is not just about leading a kitchen; it’s about nurturing a community-focused, farm-to-table ethos.” — Chef Katerina Balagian College, Chefs Lew, Raji, Miller, (Lambert) the owner of La Mediterranee in Berkeley, Garbis Baghdassarian, Katrina Rozelle, Daniel Patterson of Coi, Mona Leena of Lulu Berkeley, and Deneb Williams and Elizabeth-Rose Mandalou, Lee Hinton, Robert Sakado and Derek Sawyer of Allora, all played such vital roles in my growth.” “I started my formal culinary career in pastry as a production baker for Katrina Rozelle, but I fell in love with savory very quickly,” Chef Katerina said. “My goal was to work in kitchens that were challenging and focused on quality and seasonality of ingredients. This landed me a job at Coi. Although I was hired as a pastry chef, I worked as garde manger and prep cook while employed there as well. I realized then that I needed to work in an environment full of passionate, driven, hard working and talented individuals so that my colleagues and I would have the same energy and enthusiasm for the craft.” Katerina’s journey hasn’t been without hurdles. Facing major health challenges early in her career, she refused to be deterred. Her determination to return to the kitchen, stronger and more focused than ever, is a testament to her unwavering spirit. This strength extends beyond the kitchen walls, as Katerina actively contributes to her community. Her involvement with The Lean On Me

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program at The Brazilian Center for Cultural Exchange exemplifies her commitment to nourishing not just bodies but also spirits. Today, Chef Katerina presides over the kitchen at Seasons in Davis, California. Here, her passion for fresh, seasonal ingredients and her Armenian heritage come together to create dishes that are as soulful as they are delicious. Katerina’s menus sing with the rhythm of the seasons, featuring locally sourced produce that tells a story of the land and the people who cultivate it. Being the head chef at Seasons represents a unique blend of culinary experience and community involvement. “It’s a role where I not only craft menus that mean something to me but also actively support local non-profits and small to medium-sized farms,” the NorCal chef noted. “By featuring their produce, which often doesn’t make it to many restaurant menus, I hope to bring a spotlight to the heart and soul of our regional agriculture.” Chef Katerina Balagian’s story is a powerful reminder that the path to culinary success is rarely linear. It is paved with challenges, moments of self-doubt, and triumphs both big and small. Yet, through it all, her unwavering passion for food, her dedication to community, and her unwavering spirit shine through. For aspiring chefs and restaurateurs alike, Katerina’s journey serves as a beacon of inspiration, urging us to embrace challenges, prioritize community, and let our culinary passion blossom into dishes that nourish not just the body but also the soul. The importance of mentorship and collaboration: Katerina’s journey highlights the vital role mentors play in shaping a chef’s development. Her collaborations with renowned chefs and passionate colleagues

demonstrate the power of collaboration in fostering creativity and excellence. The value of local sourcing and community engagement: Katerina’s commitment to sourcing ingredients from local farms and her involvement in community initiatives offer valuable insight. With that comes a unique perspective in her role purchasing and foraging for produce from the UC Davis Student Farm and SCOPE Programs. “It deepens our commitment to sustainability and local sourcing,” Balagian added. “This position is not just about leading a kitchen; it’s about nurturing a community-focused, farm-to-table ethos.” Chef Katrina also understand the importance of building both a culinary team and “go-to” vendors to accomplish her culinary goals. “Our signature dish is Lamb Muhammara. I use Aleppo pepper, walnuts and pomegranate molasses from Chefs’ Warehouse as key ingredients in the muhammara,” Balagian outlined. “This traditional spicy, sweet, tart dip perfectly contrasts the rich flavor of the crispy fried braised lamb. This dish represents my culinary journey, blending traditional tastes with hyper local and seasonal California fruits and vegetables and ethically sourced proteins.” With the selection of Chefs’ Warehouse as her primary foodservice distributor, Balagian is able to lock in consistent quality. “I chose Chefs’ Warehouse as my foodservice distributor for their exceptional quality and variety of unique ingredients. Their caper berries, Aleppo pepper, tahini, sumac, and pomegranate molasses are essential for creating authentic flavors in dishes like our musakhan and hummus. Chefs’ Warehouse also supplies our Seasons team with specialty pastry supplies, many of which are sustainable and ethically sourced, which is of great importance to the mission of the restaurant. Most of all, I appreciate the personalized attention from my local reps.” The transformative power of passion and resilience: Chef Katerina’s story is a testament to the power of unwavering passion and resilience in overcoming challenges and achieving culinary success.

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MAREA EXPANSION

from page 2

when it opened and has continued to be one of the few restaurants in New York that we all go to and we all think is a fantastic restaurant.” There’s no reason to change something Major Food Group loves. So there’s not going to be spicy rigatoni, veal parm or a tuxedoed captain making Caesar salads tableside at Marea. Marea guests will continue to enjoy langoustine crudo, truffle-topped risotto and the restaurant’s beloved fusilli with octopus and bone marrow. Marea’s born-in-2009 Central Park South flagship and the Marea that is opening soon in Beverly Hills are not part of this partnership with Major Food Group, which is focused on future outposts. “The idea is to continue to create the magic that exists in New York and bring it to other cities,” Zalaznick noted. “It’s no different than what we’ve done with our own restaurants. It’s part of the family.” Zalaznick sees the

C-CAP

next-level expansion of restaurants like Marea as a new vertical for Major Food Group. Zalaznick, Carbone and Torrisi, who recently debuted the world’s first private Carbone at the new ZZ’s Club in Hudson Yards, will continue to create their own in-house concepts as well. “This is not slowing down any development on the Major Food Group side of things,” Zalaznick concluded “We’ll continue to do what we do.” As Major Food Group and Altamarea Group continue to push boundaries and elevate the standards of fine dining, it is clear that their collaboration will leave an indelible mark on the culinary world. The expansion of the Marea brand across the United States not only showcases the power of collaboration but also reinforces the significance of delivering exceptional dining experiences that transcend geographical boundaries.

from page 4

to set asylum seekers up for success in New York’s restaurant industry.” Students represent diverse populations and fall across the education spectrum, coming from countries like Colombia, Ecuador, Haiti, Nicaragua, Peru, and Venezuela. Classes will be taught primarily in Spanish. The inaugural pathway program for asylum seekers is expected to conclude in March. For more information about Careers through Culinary Arts Program and the Pathways Program for Asylum Seekers visit: https://ccapinc.org/ Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is an education and workforce development nonprofit that provides underserved teens a pathway to success through college scholarships and jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 22,000 middle-and-high school students across the United States in more than 186 schools: Arizona, Baltimore, Camden, Chicago, Los Angeles, Miami, New York City, Newark,

Southern Maryland, Philadelphia, and Washington D.C. It also works with the formerly incarcerated, and now with asylum seekers. This 34-year-old nonprofit founded by Richard Grausman strives to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, we provide culinary-and-wellness curriculum, and in high schools also provide an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations. The success of our alumni—from winery CEOs to chef-owner restaurateurs— is proof of our methodology. To date, we have worked with 370,000 students and awarded $71 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.

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2024 RESTAURANT TRENDS taurant industry trend? Take inspiration from Dunkin’. Despite being a household name, the coffee chain has developed a robust guest engagement strategy that includes fun social media posts on mul-

from page 74 tiple channels, branded merchandise, compelling email offers, and a gamified loyalty program to keep customers engaged and coming back for more. 3. Innovative Menus In 2021 and 2022, many restaurants played it safe and welcomed diners back with familiar favorites. But as time has gone on, consumers have been craving innovation and restaurants have been delivering with out-of-the-box (and offmenu) ideas. Now creative menu offerings are one of the most prominent trends in the restaurant industry, with nearly half of operators currently selling prepared foods to go, 42% offering grocery items, and 39% selling merch, according to research from TouchBistro. If you’re not doing so already, expand on your menu by selling merchandise and packaged goods to make more revenue on-premises and online, reach new customers, and grow your brand. Look to Olive Garden for inspiration. The Italian restaurant chain sells its viral cheese graters at its restaurants and grater-inspired holidaythemed merchandise online. The holiday gear was so popular that it sold out. 4. Prioritizing Staff Retention It may be easier to find staff now than in the past few years, but

An example of current restaurant trends: Dunkin’s email outreach to Dunkin’ Rewards members. Photo courtesy of Dunkin’.

continued on page 104

An example of restaurant business trends: Apparel from Olive Garden’s sold-out 2023 holiday collection. Photo courtesy of Olive Garden. February 2024 • Total Food Service • www.totalfood.com • 103

BLOODY MARYS

TOM FUNK

from page 60

venture on social. The Easy Alternative Some restaurant operators opt for the time-saving consistency of a Bloody Mary Mix and Sacramento has the solution. Formulated in cooperation with top bartenders who were asked to taste and tweak the new mix, the result was

the best performing mix in the land. Noted for its identifiable particulates of tasty spices and thickness to withstand alcohol and ice, Sacramento Bloody Mary Mix was born in a gorgeous glass bottle you would be proud to show customers in your bar. You can earn $5 off per case on Sacramento Bloody Mary Mix and save up to $100 on your purchases through June 30th when you visit RedGoldFoodservice. com/rebates. No other cocktail offers the upsell opportunities than Bloody Marys and Marias. Spend time re-tooling your signature drinks with Sacramento Tomato Juice to drive more traffic to your restaurant in 2024 and you’ll be repaid in profit. Want a free sample to get started? Go to RedGoldFoodservice. com/sample-requests. *Datassential 2023.

2024 RESTAURANT TRENDS keeping staff is still a challenge – just consider the wave of unionization that characterized most of 2023. With the average staff turnover rate unchanged from 2022 at 28%, one of the biggest priorities for 2024 will be operators investing in staff retention to lower this figure. And make no mistake: staff retention isn’t simply a restaurant business trend, it’s a necessity for treating workers well. With many U.S. Starbucks workers fighting to unionize last summer, the coffee giant has made some attempts to retain staff, such as increasing wages and making it easier to accrue PTO. Other staff retention strategies can include expanding benefits and offering more opportunities for professional advancement. 5. Future-Proof POS Systems Though it can feel tough to invest in new technology when the economy is unstable and inflation is still high, investing in a modern, cloud-based POS system can deliver gains for years to

from page 103 come. Efficiency will be key to success in 2024 and cloud POS systems offer that efficiency. Data from TouchBistro shows that the top three features restaurant operators look for in a POS system are ease of use, system reliability, and customer support – which are all things cloud systems and cloud providers offer. If you’re stuck in the past with a legacy POS system, invest in your future by switching to a cloud POS. By embracing this trend in the restaurant industry and switching to a cloud-based system, Hale & Hearty Soups saw a 60-100% reduction in POS issues. -Change is the one constant you can expect from the restaurant industry. Learn more about these trends and how to future-proof your business by downloading the 2024 State of Restaurant Report for free today: https://www.touchbistro. com/blog/state-of-restaurants

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from page 6

role as Legends’ president of global merchandising, continuing to report to the hospitality head. “Food and beverage and merchandise play a critical role in delivering an exceptional fan and guest experience, and we have a significant responsibility to represent our partners’ brands in the best way possible,” said Funk. “I’m excited to continue to evolve and grow our capabilities to ensure we do this, while also providing innovative concepts and solutions that will deliver great outcomes for our partners. Funk joins Legends this month after a two-year stint at Compass Group, where he was responsible for leading healthcare, the largest business arm of that foodservice business. He has extensive experience at sportsrelated hospitality operations, including eight years in various capacities at Levy Restaurants, a sister company of Compass that works with dozens of sports organizations, including the Los Angeles Dodgers and Houston

Rockets. Funk also spent eight years at Aramark, including as director of operations, and as a general manager at Delaware North. As the new baseball season kicks off, Funk and his team are eager to demonstrate their commitment to excellence and deliver unparalleled experiences to fans and guests. From reimagining menu options to implementing cutting-edge technology solutions, Legends Hospitality under Funk’s leadership aims to revolutionize the way fans engage with their favorite sports teams and venues. Founded in 2008, Legends has grown from its joint Cowboys-Yankees responsibilities into a global services business offering venue planning, sponsorship valuation and naming rights consulting, among other businesses. Legends’ client list includes the Buffalo Bills, Denver’s Ball Arena and Liverpool Football Club.

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FRANCINE COHEN

from page 20

I strongly believe account visits is really the key to create and maintain a good and sane relationship, showing them, we are here to contribute to their success and understand their need beyond just a case deal.” According to Rick Powanda, Lead Bartender at BABS, the new restaurant concept from James Beard Award winning chef, Nina Compton, that just opened in her old Bywater American Bistro space in New Orleans a case deal is going to fall flat on its face and be one and done if you don’t provide the connectivity Chaillot and his team exhibit. He explains what it takes to make the sale, and then another and another and another, “As soon as someone takes out a spec sheet and starts reading off it, I’m less inclined to buy it. But if you’re one of those people who come in and I expect this real quick rundown of what it is you’ve got to show me and 30 minutes goes by and in the back of my head I’m thinking I have to get so much done but you’re talking about terroir and about the jimadors, well, that’s what I want. I want those people who want to get the excitement off their chest, I want to meet that person who is elated to take this bottle, crack it open and talk about it.” He continues, “We’re in a guest/host relationship. Patrons are not in our restaurant, they’re in our house. When you’re with people like that you want to have stories. So if you just want to give me a spec sheet and tell me this is the elevation of where the

CHERRY DUMAUAL

product is grown I am not interested. No dude, tell me about the guy growing it. Because if you don’t have that interest in it, then I’m not interested.” It’s up to both buyers and sellers to set expectations, needs and boundaries out there clearly. Doing so from all sides enhances the business as Chaillot wraps up with some ideas about what makes a successful visit, “Account visits may vary from one account to the other and what we want to achieve. Let’s take the example of an account working on a new cocktail menu. There are few points I will make sure to cover prior the meeting such as connecting with my local advocacy and commercial team to look at what educational and/or commercial program were executed in the past that were successful or not, what brand from our portfolio they are carrying or not carrying, what are the growth and support opportunities, and for sure, what their current cocktail menu is looking like and what are they looking to adjust. That part helps me to understand what potential angle I can explore for the meeting to come to present some solutions that will respond to their demand.” Knowing how to respectfully meet those demands means love will forever be in the air.

SIPS TO SAVOR We’re in love with the first Elijah Craig Barrel Proof release of 2024. This is the 12th year that the brand has offered expressions in the barrel poof line, and the 119.0 proof spirit kicks off the new year right. With an age statement of 10 years and 9 months reflecting the youngest bourbon in the batch), this sipper delivers warming round notes you’d expect from your favorite bourbon and just the right essence of barrel you desire. Of course, you could mix it, but why mess with sipping perfection? Want to make Valentine’s Day really special? Give a bottle to someone you love (and keep one for yourself ). MSRP $74.99

tremely versatile - it can be pan seared, basted, grilled, smoked, stewed, braised, barbecued, or baked. It allows chefs a much greater level of creativity, and requires no additional training. Chunk’s products are pre-portioned and vacuum-packed, making preparation easy during busy service. Products have an 18-month frozen A sample of the plant based steak from Chunk Foods shelf life, 10 days once thawed in the fridge, and 5-star Faena Hotel as part of an immer3 days once opened. This sive installation during Art Basel with ease of use and adaptability empower Chef Paul Qui, was the only plant-based chefs to create exceptional and unforgetprotein served at Circuit of The Americas table dining experiences. Formula 1 All Pro Smoke Show in Austin. It was a favorite at the 2023 National ResWhat’s the next innovation for taurant Association Show. Named 2023 Chunk Foods? Plant Based Meat Product of the Year 2023 was a breakout year for our by international AgTech Breakthrough brand. Chunk, featured at Miami Beach’s

Awards and one of Food and Beverage Magazine’s 2023 Editor’s Top Picks, Chunk is building a global reputation and solidifying its position as a leader in plant-based whole cuts. We plan to continue expanding our commercial and operations teams in the US, obtain nationwide distribution, and increase the number of local distribution partnerships. We will also be increasing our manufacturing capacity to meet demand, and to support our growth across the United States. Chunk will also make its first steps outside the US, launching its products in Mexico and Spain in partnership with Sigma Alimentos. For those interested in learning more about Chunk Foods, visit their website at https://www.chunkfoods.com/about.

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competitors, a process that’s common in the pharmaceutical industry, solid-state fermentation requires less water and resources and results in a superior product in terms of taste and texture. When compared to classic extrusion technologies, such as those used by others in the space, our products are juicier, have much better and more realistic texture and mouthfeel, and do not require binders, or methyl cellulose. Chunk’s technology offers the best of both worlds; scalability, efficiency, and cost-effectiveness, while delivering on taste and texture. The patented process we developed offers major advantages in scaleup and manufacturing, better control of product properties and competitive unit economics. Can chefs use Chunk steak in other cooking preparations? Absolutely, chefs can work their culinary magic with our steaks. Easily replacing beef in any recipe, Chunk is ex-

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TREND TALK

from page 10

With my background in and passion for food science with extensive previous work in restaurant kitchens and as Head of Product Development at food companies like Endless West, I began to grasp the existential threat to our food systems and saw an urgent opportunity to transform them for the better at an affordable price point. At Voyage Foods, we believe that everyone deserves to enjoy their favorite foods without compromising on taste or worrying about their future availability. Tell our readers how you became interested in cocoa-free chocolate and how Voyage Foods got its start. Why did you select chocolate as opposed to another food/crop? Voyage Foods was founded in 2021 out of a deep desire to harness the power of technology and food science to ensure the future of our favorite foods, while creating more sustainable and ethically produced products that taste delicious and are accessible to all at a price points. We are focused on addressing the environmentally and socially harmful aspects of the incumbent chocolate industry and creating more sustainable, scalable, delicious counterparts. Whether you are looking at water use, land use, greenhouse gas emissions or labor exploitation, the production of traditional chocolate is deeply problematic. Voyage Foods makes a cocoa-free mile and semi-sweet chocolate that offers a 1:1 substitute to conventional chocolate in both flavor and texture. In January we published a comprehensive life cycle assessment (LCA) that reveals that our cocoa-free chocolate is dramatically more sustainable than traditional chocolate. A third-party validated report from Sphera, the ESG consulting firm, showed that our cocoa-free ‘milk’ and semi-sweet chocolate are far more sustainable thank traditional chocolate – moreover at a price point that enables accessible sustainability for all consumers. Voyage Foods’ cocoa-free ‘milk’ chocolate (which is entirely dairyfree) was compared to traditional milk chocolate, showcasing groundbreaking results across both traditional and alternative chocolate makers. Using Voyage Foods’ cocoa-free chocolate rather than traditional chocolate significantly

reduces the environmental impact of the blue water consumption, greenhouse gas emissions, and the consequences of harmful land use. How do you deploy the latest in food technology, science and natural upcycled ingredients to reimagine our favorite foods into more environmentally sustainable, ethical, and safer counterparts? At Voyage, we use a combination of proprietary technology and natural, sustainably sourced plant-based ingredients to reimagine our favorite foods into ones that both taste better and are better for our environment. Starting with upcycled grape seeds and sunflower flour, Voyage employs roasting and processing techniques inspired by traditional chocolate-making coupled with its innovative technology to recreate the world’s most popular sweet efficiently and sustainably – while free from the threats of the incumbent chocolate industry such as deforestation and unjust labor practices. Moreover, we avoid integrating ingredients that are vulnerable to price fluctuations and supply chain disruptions. We use real ingredients that are reliably less expensive to source, readily scalable, and widely available. As a result, Voyage is able to deliver high-quality, great tasting products to market at a mass-market price point from launch. For our CPG partners, they can confidently integrate Voyage Foods’ cocoa-free chocolate into their consumer product and provide their customers with a delicious, environmentally beneficial experience at fair and stable pricing. Who is your target audience/demographic? Are your products intended for consumers with specific dietary needs or preferences? Our cocoa-free chocolate is intended for food service and B2B customers. Working towards a future where competitively priced production and sustainable planetary health can (and must) coexist, our goal is to partner exclusively with B2B customers and integrate cocoafree chocolate into their product portfolios. Since our inception three years ago, Voyage Foods has commercialized and scaled our operations with offerings in ‘milk,’ semi-sweet, and dark cocoa-free

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chocolate, offering a counterpart while empowering manufacturers to bypass the chocolate industry’s vulnerability to ever rising costs, supply chain instability and problematic environmental issues. We are also setting a new standard in allergen-friendly category. Our PeanutFree Spread and Hazelnut-Free Spreads are available across our retail, food service, and B2B channels. Both are plantbased and free of the top nine allergens making them to enjoy for 85 million+ Americans who are affected by food allergies. What aspects of Voyage Foods’ products and brand mission do you believe will resonate with B2B clients who would integrate Voyage ingredients (e.g., cocoa-free chocolate) into their consumer facing products. In other words, why would they pivot from conventional chocolate to Voyage Foods cocoa-free chocolate? Voyage is offering a no-compromise solution that enables food companies to use more sustainable and ethically sourced products at a cost that, on the industrial side, is significantly less than

NCCO

current alternatives. Voyage Foods provides manufacturing partners with supply chain and price stability that provide significantly better margins. In 2023, the price of bulk cocoa rose to its highest levels in nearly five decades due to significant shortages and increased consumer demand. As the worldwide cocoa supply gap is expected to increase, this will result in even higher prices. Sustainable products are also stable products that address the needs of manufacturers who are typically at the whim of commodity price fluctuations. We’re in conversations with many big CPGs to partner together and create either a new product entirely or to swap some of their existing products to become more sustainable, affordable, and tasty. What we hear most often is that our partners are excited to use a cocoa-free chocolate that comes with stable pricing, allowing them to more reliably budget and plan. We’re all people living in a world where we see the effects of climate change and, now more than ever, consumers are voting with their dollars for products that impact the environment more positively. Voyage Foods aligns with their values.

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the device’s cloud software reduces staffing requirements and labor costs. “Ten years ago, the same operation would have required two managers, an assistant manager, a bunch of shift supervisors, and lots of hourly employees,” compared Martunas; “With DateCodeGenie, all you need is a single manager and a few hourly employees to do the same amount of prep work.” The simplicity of the system makes it easy to learn and even easier to use. For inexperienced or new staff members, use of the DateCodeGenie entails simply selecting the food item and pressing print; the software, based on information inputted by other employees, will automatically calculate the difficult items, like prep date and shelf life. By streamlining the process, the software eliminates the bottleneck in the making of labels. “Whatever we can do to help make a person’s job easier, require less training, or become more efficient,” detailed

Martunas; “those are things we’re looking at.” The software can also seamlessly connect with a restaurant’s existing API system, and NCCO has built integrations with a number of popular companies as customer demand requires. Data management, therefore, can happen all in one place: “Customers use their preferred recipe or menu management software, and any changes made sync instantly to the DateCodeGenie,” remarked Martunas. Kitchens and restaurants are busy, bustling environments, and NCCO’s DateCodeGenie provides the vital support staff need to stay on top of labeling and food safety. With a simple, streamlined, and incredibly effective three-part software system, DateCodeGenie makes data management and label printing headache-free and helps restaurants lower their labor costs. For more information about the revolutionary technology, visit ncco.com/dcgtotalfood.

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FIORITO ON INSURANCE your business are considered. • When you’re getting employment practice insurance or renewing it, the question to ask is: do you actually have the necessary policies and procedures in place to ensure defensibility?” You’ll have to prove yourself each time you get insurance by providing information about past claims and what remedial actions were taken. 2) Document it. Keep a written log of disciplinary and absentee issues, complaints and anything that falls under HR’s jurisdiction. • This documentation will serve as the first line of defense should an employee discrimination claim be filed against you, as you’ll have written proof of what happened with a disgruntled employee along the way. • If you have to defend an employee termination, for example, based on their absenteeism, you’re going to have to build a case and documentation is going to be key. You’ll need to be able to say: the employee was 50 minutes late, 20 times and provide the dates and specifics.

from page 18 and during a claim to determine what your rights are as the employer. 5) Retain a comprehensive Employment Practices Liability (EPL) insurance policy. An employer is more likely to have an employment practices liability insurance claim than a general liability or property loss, according to studies conducted by the Professional Liability Underwriting Society. A good broker will determine which EPL policy is right for your busi-

3) Understand third-party risks. Look at your risks from a third party standpoint. Consider the legal ramifications of your vendors, clients, customers, potential employees, and more being a potential liability. Make sure whoever is interfacing with third parties is trained and understands employment practice risks so they don’t cause a liability that could lead to an employment practices claim. 4) Know your recourse as an employer. Employees aren’t the only ones that have legal recourse to file a claim. Employers (especially when they hold workers’ compensation policies through private insurers) have recourse as well. Employers have rights and shouldn’t be afraid to speak up if there’s a fraudulent claim and more. Make sure you have a conversation with your claims adjusters both before 110 • February 2024 • Total Food Service • www.totalfood.com

ness and, in the event of a claim, help you amend your policies and procedures for successful renewal. Any business can be the target of a potentially devastating lawsuit. Safeguard your business against any employment-related risks through the best practices describes and comprehensive EPL insurance protection. Learn more at https://www.hubinternational.com/industries/hospitality-insurance/restaurant-insurance/

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MARIA LOI

from page 52

arations (though it’s not necessary to famous with chicken. differentiate) – chicken breasts are The simply marinated chicken incredibly lean and do very well with breast, with a touch of lemon, olive quick cooking, high heat methods oil, and oregano is the most ubiquilike pan searing, grilling, or roasting, tous of them all – the easy addition to while the legs and thighs which are any salad or vegetable dish to boost higher in fat (not by much), and can the protein content and showcase the withstand some slower, more indirect flavors of Greece. heat methods such as braising and Chicken is a staple throughout the stewing. And, while fried chicken is world, no matter race, religion, culone of the most popular methods of ture, or creed – just remember that not preparation around the world, there all chickens are created equal, and no are so many tastier – and healthier matter how tasty these birds are, we’re ways to eat these delectable birds! working towards a Plant Forward Soups are a never-ending category world – let’s give this hard-working of preparation, which goes well befowl a rest, and let our vegetables do yond chicken soup, as many chefs use some heavy lifting for our health and chicken stock and chicken broth as a wellbeing. base for other recipes – think about cooking your grains in chicken stock All photo credits are Chef Loi for an incredibly savory base for other recipes, like a hearty Mediterranean vegetable stew, or a light and bright salad bowl. Chicken can host the most delicate flavor profiles, or stand up to unctuous bold combinations – think about the juxtaposition of Japanese versus Indian cuisines. And let’s not forget the roosters and capons (neutered males) – these birds have a richer, slightly gamier flavor that marries with low and slow braises, like Kokoras Krassatos from Corfu, a Kyknos tomato paste-cinnamon braised rooster dish (where you can easily substitute capon or chicken), or the French Coq-AuKotosoupa Avgolemono - Egg-Lemon Chicken Vin, wine braised rooster, which Soup with Loi Fidelini Nest the legendary Julia Child made

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OPERATIONAL STRATEGIES customer segments. One of the interesting changes we saw in 2023 was the return of sustainability to our restaurant clients’ agendas after prioritizing clean and sustainable practices during COVID-19. Sustainability today is a business imperative. Implementing eco-friendly practices—from sourcing local ingredients to utilizing sustainable packaging—not only resonates with environmentally conscious consumers but can often reduce operational costs, creating a win-win scenario. At CBIZ Marks Paneth, we’re committed to supporting restaurants in navigating these challenges and seizing emerging opportunities. Our team of experienced professionals offers comprehensive financial, tax, and consulting services tailored to the industry’s unique needs. We’re ready to assist you with financial strategies for long-term stability. From budgeting and forecasting to navigating complex lease agreements, we’ll ensure your financial foundation is rock-solid. Our team can help you maximize your

from page 68 operational efficiency. We’ll analyze data, identify inefficiencies, and implement best practices to streamline your business, maximizing profitability and customer satisfaction. Many of our clients look for our guidance in staying ahead of industry trends. We bring a deep understanding of evolving menu trends, labor management strategies, and technological advancements to ensure you’re always at the forefront of innovation. In the rapidly evolving restaurant industry, success hinges on agility, adaptability, and a steadfast commitment to exceeding customer expectations. CBIZ Marks Paneth stands as your trusted partner in navigating the new normal and achieving long-term success. We’re just a phone call away. Reach out today to discuss your restaurant’s unique challenges and opportunities. Together, we’ll unlock your full potential and build a thriving business in the years to come. Call us at (212) 710-1708 or contact us via email at jessica.strom@ cbiz.com.

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KROWNE

from page 48

efficiency across the bar design,” said Forman. The modular bars can be built in various shapes and sizes, depending on the shape of its intended setup. Besides shapes, Krowne also offers different aesthetical choices from black vinyl to stainless steel to custom graphics. “We listen to what [the bar owners] are trying to achieve. Then our expert team comes in and designs around that,” Forman continued, highlighting the customizability and cooperation Krowne offers its clients. Forman’s vision to create ambassadors for the Krowne brand led to a partnership with TV’s Jon Taffer last year. Taffer and his team needed a bar solution for their Taffer’s Tavern locations across the US. Through intensive research, design and testing, Jon and the Krowne team crafted a station that achieved perfection in flow, functionality, and profitability. By utilizing the latest technology blended with augmented reality and Krowne’s groundbreaking bar configurator, BarFlex3D, the team was able to stress-test hundreds of setups before producing the final design. “Krowne and I have created a groundbreaking station that will disrupt bar design as we know it,” Taffer noted. The Krowne/Taffer station redefined the status quo of bar design through forward-thinking Bluetooth compatibility to automate soda gun cleaning, coveted freezer storage for large craft ice, and a hybrid space saving dual sink for touchless hand washing and glass dumping. The station also has an integrated cutting board for preparation of fresh garnishes, a speed rinser for mixing tins and glasses, and a dipperwell for specialty tools along with ample garnish, elixir, and liquor bottle storage. With an understanding of the aesthetics of the Taffer Tavern mission, Krowne even added a flush-mounted liquid CO2 glass chiller for instant chilling, sanitizing and flair to add the x-factor to any cocktail program. As 2024 unfolds, Krowne is continuing to work on and release innovative solutions that are backed by professionals in the industry. One of these

solutions is the BarFlexPro, a continuation of the 2019 BarFlex bar designer. “It plays perfectly into what we do with our ambassadors,” Forman said. In addition to the user-friendly software, Krowne also offers BeerFlex, which allows users to design complex beverage dispensing systems with a built-in return on investment calculator. “It would blow your mind to see how profitable a well-thought-out beverage dispensing system is,” Forman said. “Usually within a month, [business] can see a full return on investment.” Perhaps the most futuristic is Krowne’s recent collaboration with Makr Shakr. Makr Shakr automates the bar process and can churn out 260 drinks per hour.Forman sees it as beneficial especially for places like casinos, where there is a constant demand for simple drinks. In the end, he explained that Makr Shakr, along with the rest of Krowne’s designs, intends to help bartenders focus on the bar experience and to help them build relationships with guests. “There’s no bigger believer in bartenders than us,” Forman said, a statement that rings true in each of their thoughtful, innovative designs. The Krowne team is ready to assist operators and designers with their next bar design. Information, including specifications and customization options, is available at www.krowne. com or via phone at (800) 631-0442.

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BOWLING ALLEY FOODSERVICE Space Optimization: Ventless kitchen equipment eliminates the need for a traditional hood, allowing bowling alleys to optimize their space and dedicate more room to seating and entertainment areas. Cost-Effective Solution: The installation and maintenance costs associated with traditional ventilation systems can be prohibitive. Ventless kitchen equipment provides a more cost-effective alternative, making it accessible for bowling alleys of all sizes. Expanded Menu Options: With AutoFry and MultiChef, bowling alleys can diversify their menu like quesadillas, chicken wings, French fries and more. This will help attract a broader audience and encourage patrons to spend more time at the establishment. Quick and Consistent Service: The precise cooking capabilities of these ventless appliances ensure that patrons can enjoy freshly prepared meals without extended wait times, contributing to a positive overall

from page 58

experience. Reduced Labor Costs: Automated cooking systems can reduce the need for extensive kitchen staff. This not only lowers labor costs but also minimizes the chances of human error in food preparation, leading to a more efficient and cost-effective operation. And we can’t forget the safety benefits… Reduced Fire Risk: AutoFry and MultiChef use enclosed cooking systems that minimize the risk of open flames. This reduces the potential for kitchen fires, promoting a safer environment within the bowling alley. The automated nature of these systems also ensures precise cooking temperatures, minimizing the risk of overheating or other fire hazards. Operator Protection: The design of AutoFry and MultiChef prioritizes operator safety. These systems are equipped with safety features such as automatic shut-off functions and cool-to-touch surfaces, reducing the

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risk of burns or injuries during operation. This is especially crucial in fastpaced environments like bowling alleys where staff may be multitasking. Ventilation Efficiency: Proper ventilation is essential for kitchen safety. AutoFry and MultiChef come with built-in ventilation systems that efficiently capture and filter cooking fumes. This not only ensures cleaner air quality for both customers and staff but also reduces the risk of respiratory issues associated with prolonged exposure to kitchen exhaust. Easy Maintenance: Regular maintenance is key to ensuring kitchen equipment remains safe to use. AutoFry and MultiChef are designed for easy cleaning and maintenance, reducing the risk of malfunctions or safety hazards associated with neglected equipment. Simple and routine upkeep can contribute to a safer working environment. User-Friendly Operation: The automation and user-friendly interfaces of AutoFry and MultiChef make them

accessible to a wide range of staff members. This minimizes the risk of human error during operation, promoting a safer kitchen environment. Additionally, comprehensive training programs provided by the manufacturers can further enhance the safe use of these cooking systems. As bowling alleys continue to adapt to the changing expectations of their patrons, integrating a foodservice program with ventless kitchen equipment like AutoFry and MultiChef emerges as a game-changer. This innovation not only addresses logistical challenges but also elevates the overall entertainment experience, making bowling alleys a destination where good times and great food converge. To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

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