February 2025 - Total Food Service

TRUMP PROMISES NO TAXES ON TIPS: A BOLD CAMPAIGN PLEDGE SPARKS NATIONAL DEBATE

The restaurant industry finds itself squarely in the crosshairs of the Trump administration’s ambitious economic agenda. A cornerstone of the president’s campaign promises is the elimination of federal income taxes on tips, a move aimed at providing financial relief to millions of service workers.

The initiative has gained traction in Congress, with Senator Ted Cruz introducing the "No Tax on Tips Act of 2025." The bill seeks to exempt tips earned by restaurant workers, bartenders, and other service employees from federal income taxes, a move proponents argue could boost take-home pay and encourage more people to join the hospitality workforce.

President Trump doubled down on his campaign promise late last month to eliminate federal income taxes on tipped wages during a rally at the Circa Resort & Casino in Las Vegas. Flanked by cheering supporters, the former president described the proposal as a cornerstone of his agenda to provide financial relief to American workers. “In the coming weeks, I’ll be working with Congress to get a bill on my desk that cuts taxes for workers, families, small businesses, and very importantly, keeps my promise,” Trump said. “We’re going to get it for you—no tax on tips.”

The proposal has been met with praise from industry leaders and criticism from labor economists, igniting a heated debate over its potential impact. Sean Kennedy, Executive Vice President of Public Affairs for the National Restaurant Association, expressed strong support for the

“We support eliminating taxes on tips—it needs to happen. But we also want to see an increase in the minimum wage for tipped workers. The reality is both are helpful, and we are challenging President Trump, the Republicans, and the Democrats to do both.” — Ted Pappageorge

policy. “Eliminating taxes on tips would put cash back in the pocket of a significant number of workers in the restaurant and foodservice industry and could help restaurant operators recruit industry workforce,” he said.

However, labor economists like Heidi Shierholz, president of the Economic Policy Institute, voiced skepticism about the bill’s effectiveness. “If you really want to help tip workers, do it directly through raising the federal minimum wage and phasing out the tipped minimum wage,” Shierholz said. She warned that eliminating taxes on tips might divert attention from broader reforms needed to address systemic inequities in the service industry.

For many tipped workers, the prospect of tax-free tips is appealing. The current federal minimum wage for tipped employees is just $2.13 per hour, though many states have higher thresholds. Tips are often the primary source of income for these workers, and exempting them from taxes could provide immediate financial relief.

Trump’s proposal has struck a chord with some workers who feel overburdened by taxes. At the rally, Trump highlighted the financial strain on service

workers, saying, “If you’re a restaurant worker, a server, a valet, a bellhop, a bartender, one of my caddies, your tips will be 100% yours.”

Yet critics caution that the policy may have unintended consequences. Shierholz pointed out that the measure could create disparities between tipped and non-tipped low-wage workers. “Why should a waiter who earns a big chunk of their income from tips get a very large tax cut, while a cashier earning little to no tips gets nothing?” she asked. Another concern is whether the tax exemption could lead to lower base wages for tipped workers. Some fear that employers may justify keeping base pay low, further entrenching reliance on tips.

Economists have raised questions about the fiscal impact of eliminating taxes on tips. The Committee for a Responsible Federal Budget estimates that the policy could cost the federal government between $150 billion and $250 billion in lost revenue over the next decade.

Bill Gale, co-director of the UrbanBrookings Tax Policy Center, criticized the proposal for its lack of economic merit. “It’s not a good way to help lowincome workers because the vast majority of low-income workers don’t get tips,”

Gale said. He also raised concerns about potential abuse, where high-income earners might attempt to classify more of their income as tips to evade taxes.

Despite criticism, the policy has garnered support from key stakeholders in the restaurant industry. Ted Pappageorge, secretary-treasurer of Nevada’s Culinary Workers Union, welcomed the proposal but emphasized the need for broader reforms. “We support eliminating taxes on tips—it needs to happen,” Pappageorge said. “But we also want to see an increase in the minimum wage for tipped workers. The reality is both are helpful, and we are challenging President Trump, the Republicans, and the Democrats to do both. Pappageorge also addressed concerns about tipping fatigue, saying, “The reality is that working families need immediate relief, and no taxes on tips is one way to provide that.”

As Congress debates the No Tax on Tips Act of 2025, the proposal faces significant hurdles. The policy’s popularity among workers and industry leaders contrasts sharply with skepticism from economists and budget experts. While Trump and Cruz argue that the measure would alleviate financial stress for millions of service workers, critics question whether it addresses the root causes of economic inequality in the industry.

The proposal’s fate will depend on bipartisan support, as well as the ability to navigate concerns about its economic and social implications. For now, the promise of tax-free tips has sparked hope among some workers while reigniting the larger conversation about wages and fairness in the service industry.

“OSCARS OF THE CULINARY WORLD” TAB SEMIFINALISTS FOR CHEF AND RESTAURATEUR OF THE YEAR

Dubbed the "Oscars of the Culinary World," the James Beard Awards have become a pinnacle of culinary excellence, celebrating innovation, talent, and leadership in food and hospitality. The 2025 Restaurant and Chef Award semifinalists, were announced late last month, spotlighting the nation’s brightest culinary stars. This prestigious honor sets the stage for an exciting season, culminating in the nominee announcement on April 2 and the highly anticipated awards ceremony on June 16 at the Lyric Opera of Chicago. With a legacy of honoring culinary greatness, the James Beard Awards continue to shape the future of American dining.

The James Beard Awards, established in 1990, have become a hallmark of excellence in the culinary and food media industries. Named after James Beard, a culinary pioneer who championed American cuisine, the awards honor chefs, restaurateurs, writers, and other industry leaders who embody creativity, innovation, and a commitment to equity and sustainability in the food world. Now in its 35th year, the awards have grown to encompass 25 categories, including the newly introduced beverage-focused awards for 2025: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. This evolution reflects the James Beard Foundation's

“We’ve had to rethink everything—from how we run our kitchens to how we connect with our communities. But in that struggle, we’ve found strength.” — Mashama Bailey

dedication to representing the diverse and ever-changing food and beverage landscape.

The 2025 semifinalists span a variety of categories and regions, showcasing the best of America’s culinary talent. San Francisco’s culinary scene is well-represented among the James Beard 2025 semifinalists. Stuart Brioza and Nicole Krasinski, known for their work at The Anchovy Bar, State Bird Provisions, and The Progress, are up for Outstanding Restaurateur. The city’s iconic restaurant Benu is nominated for Outstanding Restaurant, and Suzette Gresham-Tognetti of Acquerello is a contender for Outstanding Chef. Adding to the excitement, Four Kings is in the running for Best New Restaurant, highlighting San Francisco’s innovative dining culture. Chicago boasts an impressive lineup of semifinalists this year. Brian Jupiter and Aaron Torricelli of Pioneer Tavern Group are nominated for Outstanding Restaurateur, while Galit stands out as a contender for Outstanding Restaurant. Kumiko represents the city in the Outstanding Bar category, showcasing its excellence

in mixology. Additionally, Jacob Potashnick of Feld is a semifinalist for Emerging Chef, reflecting Chicago’s vibrant culinary talent.

New York continues to shine on the James Beard stage with a diverse range of nominees. Lee Hanson and Riad Nasr, the powerhouse team behind Frenchette, Le Veau d’Or, and Le Rock, are semifinalists for Outstanding Restaurateur. Don Angie’s celebrated Italian-American fare has earned it a nomination for Outstanding Restaurant, while Sip & Guzzle is in the running for Best New Bar. Gabriel Kreuther of Gabriel Kreuther is also a standout in the Outstanding Chef category.

Houston’s dynamic culinary scene is well-represented this year. Itai Ben Eli and Itamar Levy of Sof Hospitality Group are semifinalists for Outstanding Restaurateur, while Ema has secured a nomination for Best New Restaurant. Emerging Chef nominee Suu Khin of Burmalicious highlights Houston’s diverse flavors, and Andres Blanco of Le Jardinier is recognized in

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INDUSTRY REMEMBERS ANDRÉ SOLTNER AS THE CHEF WHO TRANSFORMED NYC'S DINING SCENE

When it comes to pinpointing the golden era of New York’s culinary scene, the conversation inevitably circles back to the 1970s and 80s—a time when chefs like André Soltner and Jean-Jacques Rachou, brought the sophistication of French cooking to Manhattan’s burgeoning restaurant world. It was a period defined by the rise of nouvelle cuisine, the reverence for fresh ingredients, and a growing fascination with chef-driven dining experiences.

With Soltner’s passing last month, that era is being celebrated as a turning point for New York. French culinary traditions had long been the gold standard of fine dining, but chefs like Soltner introduced a nuanced approach that melded artistry with approachability. Their efforts did not just refine palates—they redefined the city’s identity as a global food capital. Soltner’s Lutece, La Grenouille, La Cravelle, La Cote Basque and La Goulue all took centerstage in Midtown Manhattan.

Chef Daniel Boulud, who arrived in New York in 1982, credited Soltner as a linchpin of this transformation. “André was the dream of every chef aspiring to make it in New York City,” Boulud said. “His humility and brilliance set the standard for what dining could be. He didn’t just serve food—he created an experience.”

During these decades, New York became a magnet for diners hungry for innovation. Lutèce, led by Soltner from 1961 to 1994, epitomized this golden age. Solt-

“He was the classic example of the chef/restaurateur who never missed one service in his one and only restaurant. When he needed a vacation, he closed the restaurant.” — Danny Meyer

ner’s commitment to classic French techniques coupled with his focus on fresh, top-quality ingredients elevated Lutèce into the realm of legend. Unlike his predecessors who often relied on canned imports, Soltner de -

manded the freshest Dover sole, Scottish salmon, and Alsatian wines, even if it meant trips to the airport to collect shipments himself.

“Lutèce was where you learned what elegance in cooking and service really meant,” said Danny Meyer, founder of Union Square Hospitality Group. “He never missed a single service—he treated every meal as though it was the most important one he’d ever serve.”

While Soltner focused on refining French cuisine, the broader dining landscape evolved in tandem. Nouvelle cuisine— characterized by lighter sauces, artful plating, and seasonal ingredients—spread across the city, challenging the heavier, more traditional fare of earlier eras. Chefs began to embrace a freer, more creative approach, pushing boundaries while honoring their roots.

“You can’t overstate what chefs like André did for us,” said Eric Ripert, chef of Le Bernardin. “They showed America that French food wasn’t just about tradition—it could also be modern and deeply personal.”

Born in France in1932, Soltner grew up in a household where craftsmanship and food were intertwined. His father, a cabinetmaker, bartered his furniture for fine wine, while his mother’s cooking ignited Soltner’s love for

the kitchen. By age 15, he was an apprentice at the Hôtel du Parc in Mulhouse, earning accolades for his skill and discipline.

After stints in Normandy, Switzerland, and Paris, Soltner was recruited by André Surmain in 1961 to lead the kitchen at Lutèce, a new highend bistro in New York. Though the restaurant struggled initially, Soltner’s unyielding focus on quality and his personal touch turned it into a sensation.

“I didn’t have a big restaurant,” Soltner once recalled. “I was in charge of everything. From the wine to the kitchen, I made sure every detail was perfect.”

In 1970, when Surmain sold the restaurant, Soltner took over entirely. He and his wife, Simone, ran Lutèce with an intimate, familial charm. Simone greeted guests personally, while André often made the rounds to chat with diners. This hands-on approach fostered deep loyalty among New York’s elite and gourmands alike.

“He created an atmosphere that was warm and welcoming but still unparalleled in its precision,” said Angie Mar, chef-owner of Le B. “He made French cooking feel alive.”

After selling Lutèce in 1994, Soltner didn’t fade into the background. He spent nearly a decade as a dean at the French Culinary Institute, teaching aspiring chefs the same meticulous continued on page 108

Chef André Soltner (Photo by Chef Herve Malivert/ Courtesy of Institute of Culinary Education)

SPECIALTY FOOD ASSOCIATION ANNOUNCES NEW WINTER FANCYFAIRE* EVENT

Reimagined event format includes opportunities for earlier-stage innovation, interactivity, heightened experiences – and a return to California in 2026 and 2027.

The Specialty Food Association (SFA) announced today the launch of a new trade show. Winter FancyFaire* will make its debut in San Diego in January 2026 over three days, centered at the San Diego Convention Center but also spreading beyond it, creating a culinary campus of discovery, connection, and trendsetting.

SFA developed Winter FancyFaire* (WFF*) with an eye towards the future, seeking to offer participants first-to-market opportunities and a first look at the future of specialty food by expanding the ways that makers can bring their products to market and how they are experienced by attendees. The trade show will offer multiple engagement opportunities, welcoming emerging and established makers alike, while putting a spotlight on key consumer trends and the products that fulfill them.

Faire*, SFA has also announced the sunsetting of the Winter Fancy Food Show after 2025.

The Summer Fancy Food Show will remain unchanged, with the 2025 trade show taking place June 29 – July 1, 2025, at the Javits Center in New York City.

As with all SFA trade shows, Winter FancyFaire* will be open only to qualified members of the specialty food trade, industry affiliates, and media.

To learn more about the event and to subscribe for email updates, please visit winterfancyfaire.com.

"Innovation is the lifeblood of the CPG industry, and the mission of SFA is to help that innovation come to market," said Bill Lynch, president of the Specialty Food Association (SFA). "However, we recognize that the industry has changed and starting, growing and sustaining a CPG brand is more challenging than ever. Winter FancyFaire* was designed with this reality in mind, providing brands of all sizes a unique platform to connect with the buying community, gain valuable insights, and explore opportunities for growth."

Following its 2026 debut in San Diego, WFF* will move to San Francisco

in 2027. The two California cities, renowned for their food cultures, enhance the value of the show for participants by providing access to an abundance of retailers, restaurants, and suppliers that’s nearly unmatched anywhere else in the United States.

The current schedule for Winter FancyFaire* is:

• 2026 Winter FancyFaire*

– January 11-13, San Diego

• 2027 Winter FancyFaire*

– January 17-19, San Francisco

WFF* will also take advantage of these locations by offering activations and experiences that go beyond the convention centers to immerse participants in the local retail and culinary scenes. “The trade show world – and its attendees – are rapidly evolving,” said Phil Robinson SFA svp of member development. “According to recent in-

dustry research, Millennials and Gen Z will make up 75% of tradeshow attendees by 2030. The expectations of these generations include more experiential product discovery; identification of trends before they hit the mainstream; immersion and inspiration from local culture; and more data-driven, realtime wayfinding, matchmaking, and socializing. Winter FancyFaire* has been developed from the ground-up to meet these expectations.”

Further reinforcing the centrality of innovation at the new trade show, SFA has also announced that it will celebrate the 2025-26 sofi™ Award winners during WFF* 2026. This reflects a shift in schedule for the sofi Awards, which recognize specialty food’s best and most innovative products, to the start of each new year.

With the launch of Winter Fancy-

The Specialty Food Association (SFA) was founded in 1952 and is the not-for-profit trade association of the $207-billion specialty food industry. Representing more than 4,000 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by developing resources, information, education, and events that celebrate innovation and inclusivity. SFA owns and operates the Summer Fancy Food Show, Winter FancyFaire*, and the sofi™ Awards, which have honored excellence in specialty food and beverage annually since 1972. SFA also produces the enewsletter Specialty Food SmartBrief, the Trendspotter Panel annual predictions and Show reports, and the State of the Specialty Food Industry Report. Find out more at Specialtyfood.com, and connect with SFA on LinkedIn, Instagram, TikTok, Facebook, and X.

ATOSA USA EXPANDS CULINARY INNOVATION CENTER IN ROCKWALL, TX, INTRODUCING CIRC – CULINARY INNOVATION & RESEARCH CENTER

Atosa USA, a leading manufacturer of commercial foodservice equipment, is proud to announce the expansion of its Culinary Innovation Center in Rockwall, Texas, which will now serve as the Culinary Innovation & Research Center (CIRC). This exciting development underscores Atosa’s commitment to driving innovation and excellence in the foodservice industry.

The upcoming CIRC will serve as a hub for cutting-edge product development, automation, and culinary exploration, supporting Atosa’s ambitious product expansion plan. Equipped with state-of-the-art technology and resources, the center is designed to foster creativity, streamline product testing, and enhance collaboration between Atosa’s engineering and culinary teams. The renovation and expansion are estimated to be completed by early 2026.

"Atosa USA has always been at the forefront of innovation, and the creation of CIRC solidifies our dedication to advancing the foodservice industry," said Michael Shao, President of Atosa USA. "This expansion reflects our commitment to supporting our customers with innovative, high-quality, and efficient solutions."

In addition to Rockwall, Atosa currently operates Culi -

nary Innovation Centers in Fairfield, NJ, Brea, CA, and will soon open a new Culinary Innovation Center in Atlanta, GA. Each center plays a vital role in Atosa’s mission to blend culinary expertise with technological advancements, ensuring that operators across the nation have access to reliable, cutting-edge equipment that meets their evolving needs.

The expansion of the Rockwall center into the Culinary Innovation & Research Center marks a significant milestone in Atosa's journey toward creating a futureready portfolio of products. As the company continues to embrace automation and other transformative technologies, the CIRC will stand as a beacon of innovation, setting new industry standards.

For media inquiries or more information about Atosa USA and its Culinary Innovation & Research Center, please contact Jennifer Ward.

Atosa is a global leader in commercial foodservice equipment, known for its commitment to quality, innovation, and exceptional customer service. With a diverse product line that includes refrigeration, cooking equipment, kitchen automation and more, Atosa continues to set the standard for excellence in the industry.

"Atosa USA has always been at the forefront of innovation, and the creation of CIRC solidifies our dedication to advancing the foodservice industry," said Michael Shao, President of Atosa USA. "This expansion reflects our commitment to supporting our customers with innovative, highquality, and efficient solutions."

SLIP RESISTANCE + SAFETY: CHOOSING FLOORING FOR A HAZARD-FREE KITCHEN

Safety should always be a top priority in commercial kitchens. These fast-paced environments come with their fair share of challenges—constant spills, wet surfaces, and greasy floors can quickly turn hazardous if the right precautions aren’t in place. That’s why slip-resistant flooring is so important. At Altro, we understand the unique demands of backof-house areas and how critical it is to choose flooring that minimizes risks, meets safety standards, and keeps your team protected.

According to the National Safety Council, slips and falls are a leading cause of workplace injuries, particularly in high-risk spaces like kitchens. Slip-resistant flooring doesn’t just prevent accidents—it shows employees that their safety matters, which can go a long way in boosting morale and productivity. Flooring like Altro Stronghold 30, with its impressive slip-resistance rating of ≥ R12, is specifically designed to provide the traction needed to keep kitchens safe, even under challenging conditions.

Safety isn’t just good practice—it’s also a legal requirement. Both OSHA (Occupational Safety and Health Administration) and the ADA (Americans

with Disabilities Act) have guidelines that address workplace safety and accessibility. For instance, OSHA requires that flooring be kept clean and dry “as far as possible” to reduce hazards, and ADA standards mandate slip-resistant surfaces to accommodate everyone. Using a product like Altro Stronghold 30 not only helps you meet these requirements but also ensures your kitchen stays compliant while reducing the risk of costly fines or legal issues.

Back-of-house flooring also needs to strike the right balance between safety and ease of movement. For kitchens

dealing with wet, greasy conditions daily, choosing purpose-built flooring is a must. But it doesn’t stop there—keeping floors clean and well-maintained is equally important. After all, even the best flooring can’t do its job if it’s not cared for properly. Regular cleaning, paired with proactive employee training to spot and report hazards, creates a safer environment for everyone. If you want peace of mind that your flooring is performing as it should, consider regular testing for slip resistance. Tools like Pendulum Testing and DCoF testing offer insights into how flooring

holds up under real-world conditions, and wear and tear over time. Flooring like Altro Stronghold 30 consistently meets and exceeds recommended DCoF values, ensuring reliable performance even in the busiest kitchens.

Investing in the right flooring isn’t just about ticking boxes on a safety checklist, it’s about creating a workspace that supports your team and keeps things running smoothly. With Altro Stronghold 30, you’re choosing more than just slip resistance. You’re getting durability, easy maintenance, and a partner in safety.

A safe kitchen is a productive kitchen, and prioritizing safety means protecting your people and your business. At the end of the day, that’s a recipe for success.

Family-owned and operated since 1919, Altro is a world-leading manufacturer and innovator in commercial floors and walls. With over 60 years’ experience in delivering floors and walls for commercial kitchens we offer an unparalleled, premium expertise to food service sector’s architects, designers, contractors, and end users to help them transform the busiest commercial kitchens and dining rooms into thriving environments.

For more information, you can visit our website: www.altro.com/kitchens

INDUSTRY VET IANNUCCI TAPPED TO TRANSFORM MAS MEX INTO PREMIER RESTAURANT BRAND

In today’s challenging economic landscape, escalating food costs and widespread labor shortages—both in the front and back of the house—are squeezing restaurant margins tighter than ever. These pressures are reshaping the industry, driving a fierce battle among private equity firms eager to acquire promising restaurant concepts to fortify their portfolios.

The stakes are high, as these firms recognize that success hinges not only on innovative menus or appealing spaces but also on securing visionary and seasoned management teams capable of navigating complex operational challenges. With profit margins already razor-thin, strategic leadership is essential to implement cost controls, streamline operations, and foster a culture that attracts and retains talent in an environment of acute labor shortages.

For private equity investors, the right management team represents a vital asset—a driving force to scale brands effectively, maximize ROI, and sustain growth even in turbulent times. This competitive scramble reflects a broader industry shift, where agility, innovation, and strong leadership are no longer optional but indispensable in steering restaurant concepts toward profitability and long-term success.

CapitalSpring, a private equity powerhouse specializing in restaurant and foodservice investments, has long been a key player in identifying untapped potential within the industry. With over $2.5 billion in committed capital and investments in more than 75 restaurant brands, the firm focuses on building sustainable, scalable busi -

“From scratch kitchens to award-winning margaritas, we’re preserving what makes these brands special.” — John Iannucci

nesses through operational expertise and strategic leadership.

When CapitalSpring acquired Mas Mex in late 2023, it was already home to Escalante’s Fine Tex Mex & Tequila, a Texas staple for over 30 years, and Fat Rosie’s Taco and Tequila Bar, a Chicagoland favorite. However, transforming these beloved brands into a cohesive, multi-brand operator required more than just financial backing—it demanded a visionary leader who could execute a bold growth strategy.

Enter John Iannucci, a seasoned

industry veteran with a proven track record in scaling restaurant concepts.

John Iannucci’s extensive career in the restaurant industry made him the ideal candidate to helm Mas Mex. With over 25 years of experience at iconic brands like TGI Fridays, The Cheesecake Factory, and Founding Farmers, Iannucci has cultivated a reputation for operational excellence and brand innovation. He also served as Vice Chair of Restaurants for the Nevada Restaurant Association and contrib -

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A sampling of the cuisine from Escalante's Fine Tex-Mex restaurant

ADDRESSING PERIOD POVERTY: HOW RESTAURANTS AND FOODSERVICE OPERATORS CAN DRIVE CHANGE

The start of a new year offers a rare and valuable pause in a fast-moving world driven by constant technological advances and rapid change. It’s a time to step back, reflect, and consider the bigger picture beyond our immediate tasks and ambitions. While we embrace innovation and progress, the new year is also an invitation to focus on the human connections that ground us—our communities, our neighbors, and those who may be struggling silently. By taking a moment to think about others, we can turn progress into purpose and ensure that our advancements uplift everyone, not just a few.

Period poverty, defined as the lack of access to menstrual products and

This isn’t just a social justice issue—it’s a business opportunity for foodservice operators and restaurants to showcase their commitment to the well-being of their employees, patrons, and communities.

proper hygiene facilities, is an issue that impacts millions globally and thousands in our local communities. Yet, it remains a topic too often overlooked, even in industries dedicated to serving the public. At its core, addressing period poverty is about equity. It’s about ensuring that menstrual products are as accessible in public restrooms as toilet paper, soap, and paper towels. This isn’t just a social

justice issue—it’s a business opportunity for foodservice operators and restaurants to showcase their commitment to the well-being of their employees, patrons, and communities. As someone deeply engaged in this advocacy, I’ve seen the momentum firsthand. From local initiatives to federal policy discussions on Capitol Hill, businesses have a unique role to play in championing this cause. Here’s

the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

what you need to know and how you can get started. Period poverty refers to the lack of access to essential menstrual products, education, and hygiene resources. For those living in poverty, the monthly expense of menstrual products can strain already limited budgets. This can lead to missed workdays, absences from school, and embarrassment or discomfort for those who lack what they need to manage menstruation. It’s a problem that goes beyond individuals—it affects businesses, schools, and communities. Imagine being unable to participate in daily activities due to something as manageable as menstruation. For too many, this is a reality.

Public restrooms in restaurants and foodservice establishments play a pivotal role in shaping customers’ experiences. Providing menstrual products alongside other restroom essentials sends a clear message: everyone is valued and cared for in your space. Menstrual equity also affects your workforce. Offering free period products in employee restrooms helps reduce stress and ensures your staff feels supported. This fosters loyalty, continued on page 116

Laura Craven is the Vice President, Marketing at Imperial Dade, a North American distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, experiential marketing events, and media relations. Laura has been with the company for over 20 years and has contributed to

(L to R) Companies like Aunt Flow work to eliminate the period product gap in schools and businesses with modern and convenient tampons and pads dispensers; Lauren Belskie (Imperial Dade), Claire Coder (Aunt Flow), and Laura Craven (Imperial Dade) coordinating together at this past year's ISSA Show.

+ TRENDS

THE ROMANCE OF NEAPOLITAN

CUISINE: LIMONCELLO CHEF GIOVANNI IARDAZIO DISCUSSES VEGETABLES' ROLE

Nestled in the foothills of the Berkshire Mountains, Sherman, CT, offers picturesque landscapes of rolling hills and farmland. With its quintessential New England charm, the town features historic homes, stone walls, and wellpreserved architecture. Sherman’s vibrant artistic community attracts painters, writers, and musicians seeking a tranquil retreat. Complementing its serene environment are quaint shops and locally owned restaurants catering to both residents and visitors.

Among Sherman’s culinary gems is Limoncello Trattoria Napoletana, a haven of cozy ambiance and flavorful cuisine. At its helm is Chef Giovanni Iardazio, who often personally greets guests, adding warmth and authenticity to the din-

ing experience. Born and raised in Naples, Chef Giovanni brings over 30 years of culinary expertise, honed in the bustling streets of his hometown and across Italy and Europe. His dedication to tradition and innovation ensures that every dish at Limoncello is both authentic and unforgettable.

The menu showcases creative renditions of classic Neapolitan dishes, such as:

• Melanzane Rollatini – Sliced eggplant stuffed with seasoned ricotta cheese, spinach, and mozzarella, topped with marinara sauce.

• Paccheri Limoncello – Fresh paccheri pasta served with eggplant pesto, cherry tomatoes, and burrata cheese.

• Pasta alla Forma – Fresh pasta coated in a 24-month-aged Parmigiano Reg-

giano wheel, topped with white truffleinfused honey and black truffles.

In celebration of Valentine’s Day, I sat down with Chef Giovanni to explore how Limoncello transforms into a romantic retreat for couples seeking a culinary escape. We delved into the role of vegetables in his plant-based creations and how they evoke the essence of amore in Neapolitan cuisine.

Chef Giovanni, Naples is often associated with passion and romance. How do you infuse those qualities into the dining experience at Limoncello Trattoria Napoletana?

My love for cooking began at the age of 15, inspired by my mother, who taught me the true meaning of love and passion in the culinary world. I thank her

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.

every day for passing down these values, which are at the heart of this restaurant. This passion is infused into every aspect of the dining experience, from the authentic recipes and fresh ingredients to the warm and welcoming atmosphere. At Limoncello Trattoria Napoletana, we strive to bring the romance of Napoli to life, ensuring that every dish and every moment feels like a heartfelt celebration of love.

What are the vegetables that evoke “amore” in Neapolitan cuisine?

Some of the most important vegetables in Neapolitan cuisine include rapini (broccoli rabe), melanzane (eggplant), and asparagi (asparagus). These ingredients are staples in many beloved dishes, embodying the essence of simplicity and freshness that defines Neapolitan cooking. Rapini adds a bold, slightly bitter flavor to pasta and side dishes, while melanzane is the star of comforting classics like melanzane alla parmigiana.

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Limoncello Chef Giovanni Iardazio with (L to R): Parmigiano Reggiano cheese wheel; and Melanzane Rolottini (Eggplant Stuffed with Seasoned Ricotta, Spinach, and Mozzarella - Topped with Marinara Sauce)

NY RESTAURANT SHOW + ASSOCIATION PARTNERS ANNOUNCE COMPREHENSIVE EDUCATION PROGRAM

With The New York State Restaurant Association and The New York City Hospitality Alliance - Three Education Programs Included with Show Admission - Register by February 19th for 20% Savings

The New York Restaurant Show is excited to unveil its Education Program for the upcoming event, scheduled for March 23-25, 2025, at the Javits Center in New York City. This year's program is designed to provide restaurant and foodservice professionals with practical and relevant content to navigate the evolving industry landscape. The New York Restaurant Show is produced by Restaurant Events, LLC with association partners the New York State Restaurant Association and the New York City Hospitality Alliance. All attendees will have access to more than 40 hours of complimentary education plus engaging culinary demonstrations and competitions.

“On behalf of the New York Restaurant Show, our partner associations, and an amazing Conference Advisory Board we are proud to support the restaurant and hospitality community with an education program that delivers tangible value, designed to tackle the key challenges in today’s foodservice industry, from technology to sustainability,” said Glenn Celentano, CEO of Restaurant Events, LLC. “Our mission is to equip attendees with knowledge and skills they can immediately apply to their

businesses, ensuring they leave the event inspired and ready to take on the future.”

The Education Program offers sessions led by industry leaders, focusing on effective business strategies, current market trends, and best practices. Topics include menu development, marketing and social media, employee management, technological advancements, operational efficiency, and financial planning. Speakers will focus on sharing tangible advice on Leading with the Right Mindset, 10 Steps to Great Service, How to Talk about Wine, Success Through Strategic Partnerships, NY Alcohol Regulations, Developing Teams that Drive Results, and much more.

The New York City Hospitality Alliance State of the Industry Conference will feature nine sessions throughout the three days. On Sunday the State of the Industry will focus on Full-Service Restaurants and on Monday Fast/ Limited-Service Casual. Other sessions will include How Influencers Influence, Elevating the Dining Experience, Strategies for HR and Workforce Development, The Future of Bars in 2025, NYC Government Services, and a screening of Why These Workers Want a Lower Minimum Wage.

The New York State Restaurant Association’s Hospitality HQ: Learn, Grow and Lead program will feature eight sessions delivering solutions to operators’ most pressing issues. The sessions will focus on Navigating Insurance Challenges, Boosting Hospitality Employee Retention, Innovative Non-Alcoholic Beverage Options, Best Practices for Outdoor Dining, How to Embrace the Cannabis Culture, Having Critical Conversations, Elevating Mental Health Awareness, and Keeping up with Compliance.

The Culinary Innovation Theater will feature a live demonstration on Monday by Tom Colicchio, acclaimed chef, restaurateur, author, and star of

Top Chef and attendees will have a chance to receive a signed copy of his new book Why I Cook. On Tuesday Melba Wilson, Owners of Harlem’s Melba’s Restaurant will do a very special culinary demo and sign copies of Melba’s American Comfort: 100 Recipes from my Hear to Your Kitchen, for 100 attendees. Also in the Culinary Theater will be a Wine & Food Pairing with Master Sommelier David Glancy as well as the Butcher Olympics Beef Cutting Demonstration with butcher educator, Sierra Jepsen, and several culinary competitions.

In addition, all attendees are invited to register separately for two in-depth workshops. Restaurant Management 201, led by Darren Denington and Alison Anne two leadership and operations experts, who will focus on team development and operational efficiency. A new addition is The Restaurant Marketing Playbook, led by David “Rev” Cianco, a top restaurant marketer who will offer strategies to improve branding, customer engagement, and profitability.

New food, drinks, equipment, technology, robots, tableware, and much more will be featured on the newly expanded exhibit floor from hundreds of exhibiting companies including

continued on page 115

RECIPE TRENDS FOR 2025

FROM RANCH TO KOGI SPICE COMFORT, GLOBAL TASTES HEADLINE INNOVATION TO CAPTIVATE DINERS IN 2025

As 2025 unfolds, the foodservice industry is poised to embrace a dynamic fusion of bold global flavors, innovative twists on comfort foods, and customizable options to meet diverse customer demands. Today’s restaurant and foodservice operators find themselves at a crossroads where innovation must intersect with efficiency. Rising labor costs, persistent staffing shortages, and soaring food prices have created an urgent need for smarter, more versatile menu strategies.

Much of that vision is being shaped by chefs that have truly unique vantage points. Corporate chefs Christopher Gatto and Gregory Schweizer from Ken’s Foods collaborate with a wide array of operators from the hottest QSR brands in the nation to corporate and campus dining.

That has put them at the forefront of this evolution, offering insights into how restaurants and distributors can stay competitive in a rapidly changing market. “Heat and spice will dominate menus, but with complexity,” said Chef Gatto. “Think sweet and spicy profiles like chili crisp or sauces layered with global influences such as Korean or Middle Eastern flavors.”

Balancing creativity with operational efficiency remains a critical challenge for chefs and restaurant operators. Rising food costs, labor shortages, and evolving consumer preferences add layers of complexity to menu development.

“We’ve seen operators struggle with bringing in new ingredients while maintaining a lean inventory,” noted Chef Schweizer. “The key is versatility—using core products like Ranch or Blue Cheese dressing as a base to cre-

“Think sweet and spicy profiles like chili crisp or sauces layered with global influences such as Korean or Middle Eastern flavors.” — Chef Christopher Gatto

ate multiple menu items. This not only reduces waste but also offers endless possibilities for differentiation.”

Ken’s Foods’ approach includes promoting “plus ones,” where chefs enhance existing dressings with spices, herbs, or other flavor boosters. For example, a spicy Ranch can be achieved by adding jalapeños, while a classic vinaigrette can take on Mediterranean notes with fresh oregano and lemon zest.

Global influences are shaping menus more than ever, with sauces like Kogi LA Street Sauces exemplifying the trend. Inspired by Chef Roy Choi’s culinary creations, these sauces combine traditional ingredients like gochujang and toasted sesame seeds to deliver bold, authentic flavors. “When we first developed Kogi sauces, we showed operators how to think beyond traditional uses,” Chef Gatto explained. “From

burgers and wings to nachos and flatbreads, the possibilities were endless. It’s about teaching chefs how to innovate with what they already have.”

Chefs also highlighted the rise of comfort foods with a twist. “Diners still crave familiarity,” said Chef Schweizer. “But adding a healthier or more global spin—like spaghetti squash Bolognese or Buffalo chicken mac and cheese— keeps these dishes fresh and exciting.”

Customization continues to be a critical driver of customer satisfaction. From mix-and-match sauce stations to tailored menu items, offering personalized options is a winning strategy. “Today’s customers expect control over their dining experience,” said Chef Gatto. “Using Ken’s extensive line of dressings, operators can provide unique pairings that encourage creativity while enhancing perceived value.”

Chris Gatto, Corporate Executive Chef (CEC), brings a unique blend of manufacturing expertise and operational insight to his role as Corporate Executive Chef, enabling him to craft culinary solutions that cater precisely to customers’ needs while ensuring they are practical for execution at the unit level. With an Associate Degree in Culinary Arts, a Bachelor’s in Food Marketing, and a Master of Arts in Teacher Education, Chris combines a strong academic foundation with real-world experience. As a Certified Executive Chef with the American Culinary Federation and an active member of the Research Chefs Association, he remains at the forefront of industry trends and innovations. Chris’s passion for creating scalable, high-quality dishes and his ability to understand both the culinary and business aspects of foodservice make him an invaluable leader in the field.

Gregory Schweizer, Corporate Executive Chef, is devoted to delivering high-quality culinary solutions through knowledge, strategy, and innovation. His extensive training includes studies at the Culinary Institute of America (CIA), Le Istituto Culinario de Toscano, Halliburton Institute of Technology, Eckerd College Management Development Institute, Darden University, and the Applebee’s Leadership Institute. Chef Greg’s comprehensive experience reflects his commitment to excellence in every aspect of the culinary industry.

Chef Schweizer added that offering limited-time options (LTOs) featuring seasonal flavors is another way to engage diners. “Whether it’s a strawberry vinaigrette for spring or a spicy peach

continued on page 114

ARE YOU FULLY PROTECTED? KNOW YOUR INSURANCE LINGO WHEN SUBMITTING A CLAIM

An insurance policy is one of those things you know you must have for your restaurants and/or food-service operations. But, when it comes to losses following a severe storm, hurricane, or other natural disasters; policyholders commonly ask “what’s covered and what isn’t?” Business insurance policies will usually specify that they cover “direct” and “physical” losses in the case of damage caused by a storm or hurricane, but not necessarily “indirect” losses. It’s very important to be aware of what these terms mean and what their policies actually cover.

Understanding Insurance Lingo in 2025: Direct, Physical, and Indirect Losses

Navigating the complexities of

insurance language is crucial for business owners, particularly in 2025 when climate change has increased the frequency and severity of natural disasters. Understanding the distinctions between different types of losses can help ensure you have the right coverage in place to protect your business.

Direct Losses

“Direct” losses, often referred to as "perils" in insurance terminology, refer to damage immediately inflicted by a disaster. For example, if a hurricane strikes and takes the roof off your building, your direct losses would include damage to the structure, as well as to equipment, furniture, inventory, or other items that were damaged as a result. However, it’s important to note that some direct causes of loss,

like flooding, are often excluded from standard property policies.

As of 2025, most flood insurance is still purchased separately through the National Flood Insurance Program (NFIP) or private insurers. The complexity of flood insurance has increased, with higher deductibles and more stringent policy conditions due to the rising incidence of catastrophic flooding events. Questions often arise after a hurricane regarding whether the damage was caused by flooding, storm surge, or wind, and this distinction can significantly impact your claim. With the increase in extreme weather events, it's more important than ever to thoroughly understand your coverage and any exclusions related to direct losses.

Physical Losses

Insurance policies commonly require a loss to be “physical” to qualify as a direct loss, yet the term “physical” is often left undefined. This has led to various interpretations in courts, creating ambiguity around what constitutes a physical loss. For instance, if a hurricane knocks out power to your restaurant, causing all the food in your coolers to spoil, it’s debatable whether the spoilage is a direct physical loss. Since the building itself didn’t sustain any damage, the spoilage might not be covered under traditional definitions

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.

of physical loss.

The legal landscape in 2024 still lacks consensus on this issue, with court rulings varying widely based on jurisdiction and policy language. Given this uncertainty, it’s essential to work closely with your insurance broker to clarify how your policy defines physical loss and what types of incidents it covers.

Indirect Losses

“Indirect” losses, often called “consequential” losses in business insurance policies, are not caused directly by the disaster but are the result of the direct loss. Business interruption is the most common example of an indirect loss. For example, if a hurricane blows the roof off your property, you not only face the cost of rebuilding but also the loss of income during the rebuilding process. This lost income represents an indirect loss.

continued on page 114

SIMPLOT LAUNCHES UNPRECEDENTED PROMOTION FOR HARVEST FRESH ® AVOCADOS

Simplot is thrilled to announce an exclusive, limited-time promotion offering an extraordinary 30% off Harvest Fresh® avocados. As a leader in the food service/produce industry, Simplot has never offered such aggressive promotional pricing in its history.

This historic promotion is designed to benefit commercial operators in the quick service restaurant (QSR) and casual dining sectors. It’s also an opportunity for new operators to explore rebates on all products, while existing operators can enjoy the discount by incorporating new offerings into their menus.

The promotion aligns strategically with increased demand for avocados during upcoming popular occasions such as the Super Bowl, March Madness, and Cinco de Mayo. These events, known for driving higher avocado consumption, provide an ideal platform to maximize trial and conversion rates.

Additionally, this promotion reflects Simplot’s ongoing commitment to this category, emphasized by the recent purchase of a new facility dedicated to avocado production. This investment signals Simplot’s efforts to expand its avocado footprint, and deliver greater value to its operator partners.

This limited time promotion is more than just a discount; it’s an opportunity for operators to boost profitability and explore new menu innovations featuring Harvest Fresh® avocados. This promotion is available now, but operators must act fast to take advantage of these historic savings. For more information or to place an order, contact your regional distributor or visit the ordering site to claim

offer: https://go.simplotfoods.com/ tfs_avo30_promo

About Simplot: The J.R. Simplot Company is a family-owned, privately held global food and agriculture company headquartered in Boise, Idaho. Its integrated portfolio includes food processing and food brands, phosphate mining, fertilizer manufacturing, farming, ranching and cattle production, and other enterprises related to agriculture. Simplot has major operations in the U.S., Canada, Mexico, Argentina, Australia, India and China, with products and services available to customers worldwide. For more information, visit www.simplot.com.

STRATEGIES TO MAXIMIZE PROFITS DURING YOUR BUSIEST HOURS

What if the biggest mistake restaurants make isn’t their menu or marketing, but how they handle their busiest hours? Most operators think slow nights are the problem. But what if the secret to bigger profits is already right under your nose? Let’s dive into how you can make every packed night your most profitable one yet.

As a restaurant owner, focusing on filling your tables during slow nights might feel like the logical move. But here’s the truth: the real game-changer for your profits isn’t quiet Tuesdays. It’s making the most out of your busiest times.

When your restaurant is bustling, the energy is high. Staff are already on the floor. The kitchen is running

Many operators miss the mark by treating busy hours like they’ve already “won” and ignoring the small adjustments that could make a huge difference.

at full capacity. The vibe is electric. That’s when you have the best opportunity to maximize revenue. Unfortunately, many operators miss the mark by treating busy hours like they’ve already “won” and ignoring the small adjustments that could make a huge difference.

Strategies to try to maximize busy restaurant times

Upsell without being pushy

Upselling isn’t about pressuring guests. It’s about enhancing their experience while increasing your check averages. For example, instead of saying, “Would you like a drink?” train your servers to make thoughtful recommendations, like, “Our signature margarita pairs perfectly with the fajitas you ordered. Should I bring one over?” Or, “We just got in the most incredible chocolate lava cake. It’s my favorite thing on the menu. Would you like to try it?”

Guests appreciate personalized suggestions, and when your team frames them as enhancements, they’re far more likely to say yes.

Streamline restaurant table turns

A packed house is great, but idle tables waiting for checks or drinks are lost opportunities. Make sure your staff is proactive about prebusing — clearing plates without rushing guests. Also, invest in technology like handheld payment devices so diners can pay and leave without unnecessary delays.

Increase restaurant capacity

Ever notice how some restaurants always seem to find a way to seat more guests during peak

David Scott Peters is an author, speaker, restaurant expert and coach who coaches restaurant operators how to stop being prisoners of their businesses and to finally achieve 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 free 30-minute training video http://www.davidscottpeters.com.

hours? Simple adjustments like adding a cozy outdoor patio, shared hightops or repurposing your bar area with comfortable seating can bring in dozens of extra customers. This translates to more revenue without additional marketing expenses.

Leverage promotions during restaurant’s peak hours

Peak times are perfect for introducing limited-time offers or premium items that guests will pay extra for. A chef’s special entree or an exclusive seasonal cocktail can drive up your per-customer revenue without significantly increasing your costs.

Why Peak Restaurant Hours Matter Most

Every minute during your peak hours counts. Trying to fill your restaurant during slow periods is often an uphill battle with a low return on investment. Instead, focus your energy on making high-traffic times as profitable as possible.

Take a close look at your busy hours this week. Are you maximizing every table, every order, every minute? Identify one area where you can make improvements to get more out of your peak times. Make your busiest hours your most profitable ones.

Q&A WITH CANDI DAILEY, CEO OF POTOMAC HOSPITALITY GROUP

Only 9% of US restaurants are owned by Black women. In addition to being part of that 9%, Candi Dailey has further innovated the hospitality space through her company’s unique blend of culinary excellence, elevated experiences, and cultural celebration. With over 20 years’ experience in the industry, she is known as a food, experience & hospitality entrepreneur, creating impact through food, culture and events. She is also a Goldman Sachs 10KSB alumni and founding member of The BOW Collective™, an organization and sisterhood of the Nation's top 1% of small business owners.

She shares the origin story behind her company Potomac Hospitality Group (PHG) and lessons learned as a female entrepreneur in food & hospitality along with curating The Secret Supper Experience: Fried Chick’n & Champagne, an upscale culinary experience celebrating food, connection, and luxury at a hidden location; managing the

DMV’s newest farm and event venue, Marcellus Farms Estate; and powering a successful southern soul food restaurant concept, Ruby’s Southern Comfort Kitchen.

Can you share a bit about your personal journey? What sparked your passion for the restaurant business?

My passion for the restaurant business was ignited by my grandmother, Ruby, who was the heart and soul of our family kitchen. She migrated from South Carolina to the D.C. area in the early 1900s and built a legacy rooted in love, resilience, and unforgettable meals. Ruby had an incredible ability to bring people together through her cooking, and her recipes were always made with a side of life lessons and plenty of love. Her influence is the foundation of Ruby’s Southern Comfort Kitchen and serves as the heart of everything we do at Potomac Hospitality Group.

Inspired by Ruby’s legacy, I pursued my passion for food by attending culi-

nary school, where I honed my skills and deepened my love for the craft. From there, I knew I wanted to build a business that not only honored her traditions but also elevated the dining experience. My journey has been about combining that personal connection to food with a dedication to delivering excellence in every meal and every guest interaction.

Ruby’s example showed me how food can create community, and that’s what drives me every day—crafting experiences that bring people together, celebrate culture, and leave a lasting impression.

How did your background influence the founding of Potomac Hospitality Group?

I've been in the culinary and hospitality industry for 25 years, and it all started when I was a young girl. My family hosted huge weekly dinners, and I couldn't stay out of the kitchen. My mom suggested I go to culinary school,

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

so I did and also studied hospitality management. This led me to internships at hotels and ultimately, I worked my way through the industry, eventually finding my passion in private event catering. After gaining experience with larger firms in the DC area, my husband and I decided to branch out on our own. Now, eight years later, we're running Potomac Hospitality Group and loving every moment of it.

What lessons have you learned as a female entrepreneur in food & hospitality?

As a female entrepreneur in food and hospitality, I’ve learned the importance continued on page 112

Candi Dailey speaking at a roundtable; addressing attendees at an event, and meeting with Maryland Governor Wes Moore

CRUNCHEROS BIRRIA BEEF ROLLED TACOS OFFER

BOLD FLAVOR AND ENDLESS VERSATILITY

Posada is proud to unveil the latest addition to its Cruncheros lineup: Birria Beef Rolled Tacos, a bold, crispy innovation inspired by the classic flavors of Jalisco, Mexico.

Designed to meet consumer demand for craveable, globally inspired flavors, Cruncheros Birria Beef Rolled Tacos are ideal for small plates, shareable appetizers, or anytime snacking. Featuring a freshly made tortilla filled with shredded beef seasoned with garlic, onion, chile peppers, cloves, lime, and authentic spices, these

rolled tacos are dipped in a savory batter that stays crispy and crunchy with every bite.

A Rising Star in Menu Trends

Birria has seen an astounding 350% increase in menu penetration over the past four years and is projected to outperform 100% of all other foods, beverages, and ingredients* in the next four years. The launch of Cruncheros Birria Beef Rolled Tacos provides operators with a versatile, on-trend offering that requires no scratch preparation.

Cruncheros deliver consistent results with excellent hold times for takeout and delivery. Their menu versatility extends across all dayparts, offering operators endless possibilities

Convenience Meets Culinary Creativity

Fully cooked for heat-and-serve convenience, Cruncheros deliver consistent results with excellent hold times for takeout and delivery. Their menu versatility extends across all dayparts, offering operators endless possibilities to excite diners:

• Breakfast: Top a Cruncheros Birria Beef Rolled Taco with a poached egg, fire-roasted tomatoes, jalapeños, and sliced avocado, garnished with smoked paprika for a hearty start to the day.

• Appetizer: Elevate your offerings by rolling Cruncheros in toasting cheddar cheese for a crispy, golden exterior, or simply serve with a consommé for dipping.

• Entrée: Transform Cruncheros Birria Beef Rolled Tacos into a hearty main course by serving them atop a bed of Mexi-

can-style rice and smoky black beans. Garnish with fresh pico de gallo, crumbled queso fresco, and a drizzle of chipotle crema. Add a side of roasted corn elote-style.

Cruncheros rolled tacos provide operators with an unbeatable combination of:

• Bold, trending flavors that delight diners.

• Speed and ease of preparation.

• Versatility for menu innovation across dayparts.

• Long-lasting crunch for exceptional takeout and delivery performance.

Additional Cruncheros varieties include Chicken, Cheese, and Hatch Chile; Korean Style Beef BBQ; Nashville Hot Style Chicken; and Spinach Artichoke.

Ajinomoto Foods North America is your source for great global food, delivering flavor without the labor in appetizers, handhelds, sides, and entrées. Find online tools, websites, social media, apps, and more at AjinomotoFoodservice.com.

*Datassential

JAMIE DAVIS

Executive Chef, The Hackney, Washington, NC

Chef Jamie Davis represents the evolving landscape of American culinary artistry, where great chefs are no longer confined to metropolitan hubs. As remote work transforms small cities into thriving destinations, talented chefs like Davis are embracing these unique locales, infusing them with world-class cuisine and redefining the dining experience.

At The Hackney in Washington, NC, Chef Davis has crafted a culinary haven, blending his military precision and leadership with a European-inspired model of building strong relationships with local farmers and fishers. His commitment to shore-to-table and farm-to-table dining showcases the best of North Carolina’s bounty, delivering bold flavors that let the ingredients shine.

The Hackney’s restored bank-turned-restaurant is not just a venue but a stage for Davis’ passion for modern coastal cuisine with a British twist. From white sweet potato bisque with fried oysters to the versatile Carolina gold rice, his dishes tell a story of place, heritage, and innovation.

In a world where media empires often define culinary fame, Davis demonstrates that the restaurant industry remains a space for authenticity. His journey—from dishwasher to executive chef, from soldier to culinary innovator—is a testament to the power of staying true to one’s craft and embracing local connections.

continued on page 38

Jamie Davis standing in front of The Hackney in Washington, NC

Let’s start at the beginning—where did your passion for cooking originate, and how has it evolved over time?

I started working in restaurants at a young age. My first job was at a restaurant called Smithfield’s Chicken and BBQ, which is a big chain in North Carolina. I started as a dishwasher and worked my way up to assistant manager by the time I graduated high school. I didn’t think much of it at the time, but once I realized I was good at cooking, I just kept going. That passion grew naturally, and I never looked back.

Walk us through your career path. What were some of the key stops along the way, and who were the mentors that shaped you?

After Smithfield’s, I joined the U.S. Army, which had a huge impact on me. When I got out, I attended Virginia College in Savannah for a oneyear culinary program. From there, I’ve been fortunate to work with some amazing people at great restaurants. I spent time at Alligator Soul in Savannah, Georgia, where a lot of the chefs I worked with are still mentors today. Later, I moved to Maryland, working at places like The Prime Rib at a casino and Charleston in Baltimore under Cindy Wolf. Eventually, I became the executive chef at Brick Ridge Restaurant in Mount Airy, Maryland, before moving back to North Carolina to start this chapter.

continued on page 40

JAMIE DAVIS ,

The Hackney Restaurant, Bar & Distillery opened in 2019, and resides in a beautifully restored 1922 bank building located in the heart of historic downtown Washington, NC.

How did your military experience shape the way you lead and operate a kitchen?

Oh, it shaped me completely. The military instills discipline, standards, and teamwork, which are essential in a kitchen. It’s about leading from the front—people follow leaders, not bosses. That’s something I bring to my team every day. I try to set the example, keep the team motivated, and ensure everyone feels like a crucial part of our success.

Speaking of your team, how do you approach building and nurturing your staff? What’s your leadership style like?

It’s all about knowing your team. I have a core group of three: myself, a sous chef who’s been with me for almost six years, and a lead line cook who’s been here for four. Everyone

is different, so I adjust my approach based on the individual. Some people respond to firm direction, while others thrive with a more collaborative approach. My team understands the level we’re trying to achieve, and we push each other to get better every day.

You’re based in Washington, NC—a smaller town. Who are your target customers, and where are they coming from?

We get a mix. When we first opened, it was mostly locals, but now we’re seeing a lot of out-of-towners. People come here as a destination—especially on weekends. They’re from all over North Carolina, South Carolina, and beyond. There’s also a major boat company in town, and we get a lot of

continued on page 42

Executive Chef Jamie Davis, a 2024 James Beard Finalist for Best Chef South East, leads the Hackney's kitchen team. He and his team create a Southern eclectic seafood led menu, meaning that the dishes are a fusion of all the cuisines that have influenced the South: French, Spanish, African, Native American and English. The menu always fits on one page to ensure freshness of ingredients and minimize waste, it also constantly evolves with the availability of local seasonal ingredients.

customers who are visiting for that. Washington has grown a lot in the past six years, with new hotels, Airbnbs, and bed-and-breakfasts bringing in more visitors.

How did your partnership with Susanne Hackney and her husband come about, and what role does she play in the business?

Ms. Susanne’s involvement has been a blessing. She had a long corporate career and brings a strategic mindset to our operations. She and her husband wanted to create something special in Washington and found me at just the right time. My wife sent my resume to them, and after we met, everything clicked. She handles the front-of-house operations and helps shape the business strategy, while I focus on the kitchen

and the food. It’s a great partnership. They are the heart of what makes The Hackney work. Susanne’s background is incredible—she spent 25 years with PepsiCo in operations and strategy, and that experience shows in how seamlessly everything runs here. Her time living in England and France really shaped her understanding of hospitality and dining as well, and she brings that same attention to detail to the front of the house. Bruce, on the other hand, is the genius behind our gin, Thousand Piers. He’s got a background in distilling, and his passion for creating something truly unique has made our gin a standout feature of what we offer. Together, they’ve created this incredible vision, not just for the restaurant but for the whole

continued on page 44

(L to R) Executive Chef Jamie Davis with The Hackney restaurant's co-owner and manager Susanne Hackney

downtown area. Their leadership and drive inspire me and our team every day, and I feel lucky to work alongside them to bring this dream to life.

You designed the kitchen yourself. Did you work with a consultant, or was it all your vision?

It was all about figuring out what we needed to be successful within the space we had. It’s not a big kitchen, so we had to prioritize. We’ve made a few tweaks over the years, but for the most part, it works really well. I use Vulcan ovens because they deliver the reliability and precision I need in a highpressure kitchen environment. Cooking at The Hackney requires consistent results, whether I’m preparing delicate seafood or slow-roasting meats. Vulcan ovens provide even heat distribution, which is critical for the level of precision we aim for in every dish. They’re also durable and easy to maintain, which is essential in a busy kitchen. I’ve worked with different brands over the years, but Vulcan stands out for its per-

"People often say they didn’t expect to find a restaurant like this in Washington, NC. We aim to deliver a relaxed, welcoming atmosphere where you can enjoy unique, thoughtfully prepared food without any pretension. It’s about creating an unforgettable experience."

formance and dependability. They help me create dishes that match the high standards I set for myself and my team.

Let’s talk about your menu. What’s the focus, and how do you keep it fresh?

We do dinner five days a week and lunch three days a week. When we first opened, we did lunch every day, but the town wasn’t quite ready for the type of food we were offering. Now, the menu is very seasonal and heavily focused on seafood. I work with local farms and suppliers, so the ingredients

dictate a lot of what we serve. For example, we get fresh tuna, swordfish, and oysters from Southern Breeze Seafood in Jacksonville, NC, and our beef comes from a local provider called We Swann Angus.

What are some standout dishes on your menu right now?

The menu at The Hackney is all about showcasing the best of Eastern North Carolina. I’m passionate about working with local ingredients and highlighting seafood from the nearby coastal waters. Everything we serve is intentional—fish

like swordfish, tuna, and black bass are broken down in-house to ensure the freshest cuts. Our fried catfish, dredged in Tidewater Grain Co. rice flour, has become a favorite, and I love pairing it with NC stone-ground grits and layers of flavor from lobster broth or smoked trout roe. The menu changes daily because I want to work with what’s fresh and available from local farms and suppliers. It’s not just about the food tasting good; it’s about telling a story with each plate. Guests often say they’re surprised by the level of thought and detail we put into every dish, and for me, that’s what makes it all worthwhile. Our menu changes regularly, but it’s always seafood-heavy. One of my favorites is a black bass dish with a sauce made from tomatoes we roast for five hours with herbs and garlic. Another standout is our roasted chicken jus, which takes three days to prepare—it’s layers of flavor from different stocks and reductions.

continued on page 46

Your restaurant offers a high-end dining experience. What’s the price point for entrees?

Entrees range from $40 to $49, and we also offer a midweek three-course special for $48. It’s all about the experience here—our guests come to dine and relax, not to rush through a meal.

You mentioned The Hackney also produces their own gin, Thousand Piers. How does that fit into the restaurant experience?

Thousand Piers is a big part of what we do. It’s a culinary spirit, crafted with the same farm-to-table philosophy as our food. We sell it throughout North and South Carolina, and it’s featured prominently in our cocktails. Ms. Susanne handles a lot of the gin side of the business, and our cocktails are all about showcasing those flavors. Our cocktails are a huge part of what we do here, and they really showcase our gin, 1000 Piers Coastal Carolina Gin. It’s a spirit we make in-house, using

botanicals like lemongrass, kaffir lime, and fresh citrus—it’s the kind of gin that’s made to stand out in a drink. We love experimenting with flavors, so the cocktail menu changes with the seasons. One of my favorites is the Salt of the Earth, which combines gin with cucumber, lime, and just a touch of salt. It’s simple but balanced. Then there’s the Washington Sunset, which uses our house-made cherry cordial—it’s a drink that really captures the vibe of this town during golden hour. We also offer mocktails and other craft options, but everything is designed to pair beautifully with the food. Whether you’re having a cocktail before dinner or exploring a gin tasting flight, we want the drinks to be as memorable as the meal.

How do you balance running a finedining restaurant with the demands of a small-town market?

It’s all about finding the right pace and rhythm. For example, we stopped doing Sunday brunch after COVID because it was burning out the staff. Now,

we focus on delivering an exceptional experience during dinner and midweek specials, which works better for our team and our customers.

You were recently recognized as a James Beard Award finalist. What does that mean to you?

It’s validation, plain and simple. It’s proof that we’re doing something special here, even in a smaller market. It’s also a reminder of how far I’ve come, from washing dishes to being recognized alongside some of the best chefs in the country.

Do you have aspirations to expand your brand through TV, books, or other projects?

I’d love to write a book someday, but it’s got to be the right project. As for TV, I’ve been approached before, but I’m not interested in being away from my family for weeks at a time. It would have to be the right opportunity, something that genuinely showcases the craft of cooking.

What’s next for the restaurant and your career?

For now, we’re focused on perfecting what we do here. I’d love to earn a Michelin star—that’s the dream. We’re also exploring the possibility of expanding our space to host events like weddings or private dinners. But at the end of the day, it’s about maintaining balance and continuing to create something truly special for our guests.

What do you hope guests take away from dining at your restaurant?

I hope they leave feeling surprised and inspired. People often say they didn’t expect to find a restaurant like this in Washington, NC. We aim to deliver a relaxed, welcoming atmosphere where you can enjoy unique, thoughtfully prepared food without any pretension. It’s about creating an unforgettable experience.

All photos courtesy of The Hackney

ICE SAFETY 101: WHY PROPER MAINTENANCE OF ICE MACHINES IS NON-NEGOTIABLE IN RESTAURANTS

The restaurant industry is built on the twin pillars of cleanliness and efficiency, yet one vital element often goes unnoticed: ice. As Dave Covell, a food safety expert with decades of experience, puts it, “Ice is a forgotten food.” Ice is not just an accessory to beverages but a critical component of the dining experience and is classified as food by the U.S. Food and Drug Administration. That means it’s held to the same safety standards as the food served on every plate. Poorly maintained ice machines pose significant risks to public health, including contamination from bacteria, mold, and even viruses. These risks highlight the importance of diligent maintenance to protect customers and preserve a restaurant’s reputation.

Covell, who has a distinguished background in food safety that includes overseeing 5,000 restaurants as a health commissioner in Ohio, explained that ice contamination can occur at multiple points, from the machine itself to improper handling practices. “Contamination in ice machines can happen at multiple points,” he noted. “Whether it’s the machine itself or how the ice is handled, the risks are significant if proper maintenance isn’t routine.” Problems such as bacterial growth, mold accumulation, and operational inefficiencies can arise from neglecting ice machines. Beyond the health hazards, these issues can also lead to costly downtime and

“Ice is a forgotten food, but its safety is just as crucial as any menu item.” — Dave Covell

repairs, which can disrupt operations and hurt a business’s bottom line.

Covell will deliver a highly anticipated keynote presentation at the Restaurant Facility Management Association (RFMA) Annual Conference, scheduled to take place February 11–14, 2025, at the Mandalay Bay Hotel in Las Vegas. With decades of experience in food safety, public health, and operational efficiency, Covell will provide restaurant facilities managers with actionable insights on maintaining high standards of cleanliness and safety in today’s challenging labor

environment.

His keynote presentation will emphasize the importance of proactive strategies, such as consistent maintenance practices and leveraging expert partnerships, to ensure optimal facility performance. Attendees can expect Covell to share real-world examples, including lessons from his extensive career managing food safety for thousands of establishments, as well as his role in guiding health departments during the pandemic. This presentation promises to equip facilities professionals with practical solutions

they can implement immediately to enhance efficiency, reduce risks, and ensure customer satisfaction. In an industry already grappling with labor shortages, the challenges of maintaining ice safety are compounded. Restaurant staff, who are often stretched thin, play a critical role in ensuring ice safety. However, expecting overburdened teams to master the complexities of ice machine maintenance is increasingly impractical. “Labor is the backbone of any restaurant,” Covell emphasized. “But with smaller teams handling more responsibilities, expecting staff to also become ice machine experts is unrealistic.” To address these challenges, restaurants must rely on clear standard operating procedures (SOPs) and thorough training. SOPs for cleaning and handling ice are essential to minimize human error, and staff must be trained to recognize issues such as unusual tastes, odors, or visible mold in the ice or machine. However, even with the best training, overworked teams can struggle to prioritize ice maintenance amid their many other responsibilities.

Given these constraints, outsourcing ice machine maintenance to specialized vendors like Easy Ice offers a practical solution. Easy Ice provides subscription-based services that take the burden off restaurant staff by handling everything from clean -

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NRF SHOW 2025 HIGHLIGHTS HOW AI + TECH ARE SHAPING RESTAURANT AND RETAIL EXPERIENCE

Understanding customer behavior is the key to success in today’s retail and foodservice landscape. AI is revolutionizing the customer journey—helping businesses anticipate needs, improve loyalty, and gain valuable insights.

Each year, the National Restaurant Federation (NRF) Show at New York City’s Javits Center brings together the brightest minds in retail and foodservice. The 2025 event, held from January 12-14, continued to solidify its place as a must-attend gathering for industry leaders, spotlighting the intersection of technology, customer experience, and foodservice innovation.

With a focus on artificial intelligence (AI), automation, data analytics, and next-generation payment solutions, NRF 2025 showcased how retailers and foodservice operators are using technology to streamline operations, enhance customer engagement, and drive profitability.

“The NRF Show offers an unparalleled opportunity for foodservice operators to learn from retail innovations and vice versa,” said Rob Grimes, founder and CEO of the International Food and Beverage Technology Association (IFBTA).

“This cross-pollination of ideas is where the future of both industries lies.”

One of the most talked-about sessions, “From Appetites to Insights – How

AI is Mapping the Entire Customer Journey,” explored how AI-driven data solutions are revolutionizing consumer behavior analysis. Retailers and foodservice operators alike are leveraging AI to decode in-store customer movements to optimize layouts and product placements, predict customer preferences for personalized promotions and loyalty programs, enhance operational efficiency with automated inventory and predictive ordering, and utilize first-party and emerging datasets to gain deeper market intelligence. “The ability to anticipate customer needs is no longer a luxury— it’s essential for staying competitive,” noted Bryce Boothby Global Director

of Product at McDonald’s Corporation. “Whether it’s food, clothing, or automotive parts, the mechanics of successful retailing are the same: Understand your customer, act on insights, and adapt in real-time.”

The Foodservice Technology Pavilion was one of the standout attractions at NRF 2025. The pavilion gave attendees an immersive look into the next generation of restaurant tech, featuring Toast’s AI-powered ordering systems for seamless customer experiences, Middleby’s robotic food prep stations improving efficiency and food safety, advanced data analytics tools for smarter menu engineering, and automated kitchen innovations reducing labor costs and improving speed.

“The integration of tech into foodservice is not just about convenience—it’s about survival in a competitive landscape,” noted Rob Grimes, who led discussions at the pavilion. “Operators who embrace digital solutions will have a significant advantage in efficiency, customer engagement, and profitability.”

NRF's foodservice technology pavillon brought the latest in robotics solution for commercial kitchens.

Kraft Heinz brought its iconic branded bottle to the show floor, flanked by (L to R) Matt Shay, CEO of NRF and Bob Eddy Chairman, NRF Board, BJ’s Wholesale Club Chairman and CEO

(L to R) Chef Nick Mercogliano of Pecinka Ferri anchored the Middleby technology pavillon with Alex Becerra

Middleby's Stephanie Martin was on hand to help foodservice operators and retailers update food delivery strategies.

AI powered avatars and kiosks have arrived and are ready to take your order

L to R) Anthony Presley and Jeremy Julian of CBS Northstar have teamed with Toshiba to create an innovative new approach to automated ordering

(L to R) Comcast/Machine Q's Steve Corbessero, Tom Woodbury and Chrissy Bullock

THE IMPORTANCE OF VENTLESS, AUTOMATED EQUIPMENT FOR FOODSERVICE NEWCOMERS

The foodservice industry is a dynamic and ever-evolving landscape, offering opportunities for entrepreneurs to carve out a niche and serve diverse customer bases. However, breaking into this industry comes with its fair share of challenges, particularly for newcomers who need to manage costs, meet stringent regulations, and optimize operational efficiency. One of the most significant breakthroughs for aspiring foodservice operators is the advent of ventless, automated kitchen equipment like AutoFry. These solutions are revolutionizing how food is prepared, making it easier than ever for businesses to succeed.

Why Ventless Technology Matters

Ventless kitchen equipment eliminates the need for costly hood systems and extensive renovations, allowing

operators to establish a kitchen in almost any location. For newcomers, this translates to significant savings and enhanced flexibility in choosing a venue. Here are some key advantages of ventless technology:

• Cost Savings: Traditional hood systems can cost tens of thousands of dollars to install, not to mention ongoing maintenance. Ventless equipment bypasses this expense entirely.

• Flexibility in Location: Without the need for ductwork, operators can set up in unconventional spaces like kiosks, food trucks, or historic buildings where traditional ventilation systems are not feasible.

• Regulatory Ease: Ventless systems are designed to meet stringent fire and safety standards, simplifying the process of obtaining permits and approvals.

Automation: The Key to Efficiency

Automation is another gamechanger for newcomers in the foodservice industry. Automated equipment minimizes human error, ensures consistency, and reduces the need for extensive staff training. AutoFry, for example, is a fully enclosed, ventless deep-frying system that combines automation with ventless technology to create an unparalleled solution for operators.

Here’s how automation can benefit foodservice newcomers:

• Consistency: Automated systems deliver consistent results, ensuring

that every dish meets customer expectations.

• Labor Savings: With automation handling complex tasks, operators can run leaner teams, reducing labor costs.

• Speed and Efficiency: Automated equipment streamlines operations, allowing businesses to serve more customers in less time.

• Ease of Use: User-friendly designs make it simple for staff to operate the equipment, reducing training time and costs.

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REDEFINING RESILIENCE: EVERSTEEL A ROBUST SOLUTION FOR FOODSERVICE OPERATORS

Whether you’re a consultant, supplier, chef or restaurant operator, you play a pivotal role in shaping the success of the foodservice and hospitality industry. Every decision you make, from the layout of your kitchen to the equipment you choose, impacts not only your daily operations but also your long-term profitability.

In an industry where reliability, durability and efficiency are nonnegotiable, plumbing solutions are important to maintaining seamless workflows and preventing disruptions, especially during peak service hours. From pre-rinse units to glass fillers, the right tools can help you uphold health standards, conserve water and extend equipment lifespan.

At T&S Brass, we’ve always believed innovation begins with listening. By understanding the challenges our customers face, like rigorous health codes, water efficiency requirements

and the demand for lasting value, we’re able to create solutions that endure. Our commitment to excellence led to the design and subsequent evolution of EverSteel, a stainless-steel line.

For commercial kitchens and the people who run them, EverSteel products are the plumbing fixtures on which you can rely. Here's how these durable innovations are setting new standards for the industry.

EverSteel explained

In short, the EverSteel line offers a range of lead-free faucets, pre-rinse units and other fixtures, all crafted to perform in the demanding environments of commercial kitchens. Built with durability in mind, these stainless-steel plumbing solutions are backed by a limited lifetime warranty, ensuring the quality and reliability that foodservice professionals have come to trust from T&S.

Built with durability in mind, Eversteel stainless-steel plumbing solutions are backed by a limited lifetime warranty, ensuring the quality and reliability that foodservice professionals have come to trust from T&S.

EverSteel product lineup

Designed with versatility in mind, EverSteel delivers reliable performance for a wide range of foodservice needs. Here’s a closer look at the options:

• Manual faucets: Strong and efficient, these faucets are equally at home in back-of-house prep areas or front-of-house service stations.

• Pre-rinse units and low-profile pre-rinse units: Designed for tough

cleaning tasks, these units combine durability with ease of maintenance.

• Spray valves: Highlighted by the award-winning S-0107-Y, these efficient, water-saving valves are perfect for quick rinsing and reducing waste.

• Glass fillers and workboard faucets: Dependable solutions engineered for cleanliness and consistent performance.

Expanding the EverSteel line with new innovations

Most recently, T&S released a variety of new additions to a line known for its ability to withstand the harshest environments. First off, the EverSteel line is now available with options such as Cerama cartridges for enhanced performance.

UltraRinse in EverSteel

Moving on to the next EverSteel innovation in commercial kitchens, T&S introduced customers to a stainlesssteel alternative to the patented UltraRinse.

A 2023 Kitchen Innovation Award winner, UltraRinse simplifies food prep while boosting food safety and operational efficiency. Its swing nozzle attachment is equipped with multiple unique fan spray tips to create a broad, soft water spray. These angled spray tips maximize surface

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EverSteel UltraRinse

EverSteel pre-rinse unit

MEDITERRANEAN MENU TRENDS

RICE IS LIFE

Spending time in Abu Dhabi the past month of January has been an incredible experience – learning about the culture, the traditions, and of course, the cuisine. What struck me was how integral rice is a part of their culinary lives. Everything is either made with rice, or served with rice. Rice is at every meal – breakfast, lunch, and dinner, often part of snacks, and is a part of cultural traditions as well.

On my first trip to a local market, Lulu Market, which is rife with all kinds of exotic (to me) food items, one of the first things that I noticed was how large their smallest bags of rice were for purchase. There were no eight-ounce boxes, rather the most petite offering was a onekilogram bag, with much larger options available. And the plethora of varieties was incredible – so many types I had never heard of! Suffice it to say, I knew I had to ‘dig in’ to rice during my time in Abu Dhabi – I wanted to leave no grain unturned!

The Grain for All

Rice is one of the most important staple foods in the world. Scientists believe people first domesticated rice was in India or Southeast Asia, and arrived in Japan in about 3,000 years ago.

Today rice is eaten by more than half of the world’s population (3.5 billion people) who depend on it for about 80 percent of their food requirements. While playing a prominent role in diets world-wide, it is particularly popular in Latin America, parts of Africa, and Asia. In Asia, rice it also accounts for more than 70% of calories that are consumed. As many are fond of saying in Asia, “rice is life.”

It's worth noting that more than 90 percent of the world’s rice is grown in Asia, principally in China, India, Indonesia, and Bangladesh, with smaller amounts grown in Japan, Pakistan, and various countries of Southeast Asia.

Rice is also cultivated in parts of Europe, North and South America, and Australia.

It is therefore not surprising that it has ‘claimed the throne’ as one of the most consumed staple foods worldwide, due to its versatility, affordability, and high caloric yield, making it a reliable source of sustenance.

A Deeply In-Grained Connection

I have always loved the proverb, “Give a bowl of rice to a man and you will feed him for a day. Teach him how to grow his own rice and you will save his life.”

Rice is not just a grain; it represents the essence of life itself. That’s why you may have heard it referred to as the ‘staff of life.’ Held in high regard, and viewed as a sacred crop, rice plays a significant role in the religious traditions and cultures of people worldwide. Its symbolism is deeply rooted in the themes of fertility, prosperity, and sustenance.

In China, rice and other foods are offered to their deceased ancestors as a way of honoring and connecting with them, during a special festival called Qingming. For those still living, this act

symbolizes the respect and care they have for their departed family members, who they believe are always watching over them.

Rice holds great significance in India as well. When you observe a Hindu wedding, you’ll often see the bride and groom pouring rice over each other. This is a way of blessing their future fertility, prosperity, and of course, happiness. There is also a ritual called griha pravesh, where an urn of rice is placed outside the entrance of the house of the bride to be. She will then ‘tip it over her foot” also as a way of welcoming wealth and happiness into her home.

In Bali, rice is used in elaborate daily offerings called canang sari that are placed at temples and other sacred sites. The offerings that usually include rice, flowers, and incense, are a way of seeking protection from the spirits, as well as showing gratitude for the many blessings that have been bestowed upon them in their lives.

An Infinite Variety from Which to Choose

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 award winning PBS series, The Life of Loi: Mediterranean Secrets, now airing its second season on PBS stations nationwide. Both seasons 1 & 2 are available to stream on PBS Passport, Amazon Prime Video, Apple TV, Amazon Freevee, Roku, and Plex TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Loi Food Products, her specialty brand built on traditional ingredients from Greece, includes refrigerated dips, savory pies, pastas, botanical herbs, and olive oil sold on QVC, at Whole Foods Markets, Fresh Direct, and at other retailers. Chef Loi is also the namesake of the acclaimed restaurant, Loi Estiatorio, in the heart of Midtown Manhattan. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

Not all rice is the same - there are many different types, and each has a notably different taste texture, flavor profile, and nutrient base. There are, in fact, more than 7,000 varieties of rice worldwide that come in a variety of colors, shapes, and sizes.

The most common varieties consumed in America are white rice and brown rice. White rice is the most popular, but brown rice is runs a close second…so what is the difference between the two?

Brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm. It’s chewy, and takes longer to cook due to its tough bran exterior. Brown rice also contains about eight percent protein, a small amount of fat, and is a great source of thiamine, niacin, riboflavin, iron, and calcium.

White rice, on the other hand, has had the bran and germ removed. Because the

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Asparagus Risotto

most nutritious parts of the grain have been removed, white rice is left with very few essential nutrients, which is why it is often enriched with added nutrients such as iron and B vitamins.

Short, Medium or Long Grain - Why Should I Care?

Whether a rice is short, medium or long grain really does matter because it affects the texture and consistency of the dishes prepared.

• Short-grain rice has the most starch, which is what makes the rice sticky. It also has a softer, more tender texture than a medium-grain rice when cooked. Sushi and Spanish bomba rice are two common two of the popular varieties of short-grain rice used in both sweet and savory dishes, and can be fermented to make a nice rice wine.

• Medium-grain rice, like short grained, cooks up in a similar way in that it’s sticky, but it’s lighter, fluffier, and doesn’t clump together as much as short grain rice. Arborio and Carnaroli, and Japonica (‘table rice’ in Japan, China, and Korea) are nice examples of a medium grain rice, and are preferred when making dishes like risotto or even a rice pudding.

• Long-grain rice has a firm, dry texture, and stays separate and fluffy after cooking. The grains also are long and slender, four times as long as they are wide. Basmati and Jasmine rice are common varieties of long-grain rice, and are great when used for a variety of dishes ranging from stir-fries to salads.

Rice is Nice

Rice is a rich source of carbohydrates,

which helps fuel your body, and make you feel satisfied after you’ve eaten. And while you’re fueling up, remember that at least half of your recommended daily grains come from whole grains, brown rice is a whole grain, so ideal but don’t pass up white rice either, it has plenty of nutrients, and is a good source of folate.

For those with diabetes, research has shown that brown rice can help control blood sugar levels. White rice, on the other hand, with a glycemic index of 64, can, conversely, spike blood sugar levels, so take caution and eat in moderation.

Brown rice has also been associated with heart health. It’s higher in fiber, which can help lower cholesterol, which in turn, reduces the risk of heart attacks and stroke. One of the reasons behind this is that brown rice contains vitamins and minerals that help the blood transport oxygen and perform other vital functions in your system.

While we’re touting the benefits of brown rice, we should also mention that it contains phenolics – antioxidants that occur naturally in plants (like those found in olive oil) – and those antioxidants may reduce the risk of cancer by keeping free radicals from damaging cells in the body.

Everything’s Better with Rice

While rice didn’t find its way to Greece (at least according to some accounts) until the 10th century, I am so glad it finally did because as a child I still remember it making its way to my family table, as a delicious part of many holi-

day celebrations. At Christmas time we often stuffed our Christmas turkey with an aromatic mixture of ground meat and rice, along of course with chestnuts, pine nuts, raisins, spices, and lots of other goodies. It also was frequently served up on wedding tables throughout Greece, and still is to this day.

In Greek cuisine, rice is often prepared with plenty of vegetables or greens, making for a complete meal. The following are some great examples beside the famouse Gemista (stuffed vegetables) and Dolmades (stuffed grape leaves):

Gamopilafo means “wedding risotto” (or “wedding rice”) in Greek. It is a popular dish traditionally served at Cretan weddings, and is closely tied to Greek Orthodox wedding traditions.

This complex Greek dish couples together rice with different types of meat, usually goat, lamb, veal, chicken, and occasionally pork. The meat is cooked separately, and the broth from the meat is then used to cook the rice, which has added to it, lemon juice and generous amounts of butter. For the final presentation, the dish is served with the meat

sliced on top of the rice, accompanied by fresh slices of lemon. Spanakoryzo is traditionally prepared during Lenten fasting period, is also enjoyed yearround. Served as a main course, in its simplest form it is a vegan dish that consists of long or medium grain rice, diced onions, fresh spinach, grated tomato or tomato paste, lemon, and dill, which is then slowly simmered until creamy like a risotto. I then like topping it off with a little feta cheese and a fresh squeeze of lemon.

For those wishing for something a little more complex, the dish also welcomes the addition of some spring onions, chickpeas, leeks, and any variety of spices and herbs. Described as a country dish, it can also be served hot or cold.

Then there is my favorite, the ultimate comfort food, Ryzogalo, which I can’t get enough of - the Greek version of rice pudding. Super light and very creamy, this dish can be made with short grain rice, whole milk, cinnamon, vanilla, sugar or honey, and some lemon zest. It all cooks up in one pot, starting with the milk which you want to boil up along with the rice, until it’s light and fluffy. You then add the rest of the ingredients except the lemon zest, cooking slowly until thickened and the consistency of a warm custard. Then add the lemon zest, turn off the heat and let it cool to thicken further. I love freshly made, warm rice pudding, but that’s just me. Once safely cooled from the stovetop, put it in the refrigerator until the pudding is completely set. When ready to serve, each dish can be topped off with some ground cinnamon and if you like, a drizzle of honey. As you know, I am not a fan of using sugar, but for this dish, eaten only in moderation it is truly soul- satisfying and memorable.

Keep Calm and Rice On

No matter what cuisine, or what technique is used to make rice, one thing is certain – for nearly the entire world, rice really is life.

All photo credits are Chef Loi

Ryzogalo - Rice Pudding with Apple Chips Spanakoryzo - Greek Spinach and Rice

Lentil and Rice 'Oshizushi' with Seared Mackeral

NAFEM 25’S “WHAT’S HOT! WHAT’S COOL!™” TO PRESENT LABOR AND COST PRESSURE SOLUTIONS

Labor shortages and rising expenses have presented foodservice operators with unprecedented challenges. For restaurants, catering businesses, and institutional dining facilities, finding efficient solutions to optimize operations is no longer optional—it’s essential for survival. Equipment and supply (E&S) dealers are playing a pivotal role in providing innovative tools to help operators meet these demands head-on.

The restaurant and foodservice industry is grappling with a tight labor market. Many operators face difficulties hiring and retaining staff, compounded by increasing wages and operational costs. According to recent industry surveys, nearly 80% of operators have reported labor shortages im -

pacting their ability to meet customer demand.

This dual pressure has created a growing need for efficient solutions that can save time, reduce reliance on manual labor, and lower costs. For operators, streamlined equipment and technology are now critical investments rather than optional upgrades.

In response, the industry is witnessing a surge in demand for equipment that supports operational efficiency. Tools like automated fryers, advanced mixers, and UV-heated cabinets not only reduce labor requirements but also ensure consistent quality and faster service.

Deirdre Flynn, Executive Director of NAFEM, emphasized the importance of these solutions, saying, “The foodservice industry is evolving rap -

idly, and operators need equipment that works smarter, not harder. The WHAT’S HOT! WHAT’S COOL!™ gallery at The NAFEM Show highlights innovations that directly address labor and cost challenges.”

From February 26-28, 2025, at the Georgia World Congress Center in Atlanta, foodservice professionals will gather at the NAFEM Show to explore the latest advancements in E&S. A highlight of the event is the WHAT’S HOT! WHAT’S COOL!™ gallery, a curated showcase of cutting-edge products designed to tackle industry pain points.

“The gallery is more than a display—it’s a resource for finding actionable solutions,” Flynn noted. “This year’s products are designed with real operator needs in mind, from reduc-

ing labor dependency to improving energy efficiency.”

This curated collection showcases innovative equipment and supply (E&S) solutions designed to maximize efficiency and solve real-world operational issues. Highlighted products include the Cres Cor ERAD UV Heated Cabinet, which uses advanced heating technology to enhance food safety while reducing manual labor; the Garland XHP Charbroiler, offering high-performance grilling with lower energy consumption; and the Henny Penny F5 Electric Open Fryer, featuring Henny Link Connectivity for seamless monitoring and reduced maintenance. Also on display are the Lab2Fab PizzaBot, which automates

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BOOTH

pizza-making for high-volume operations; the Vitamix Quick & Quiet™ blender with Accelerate™ Container, optimized for minimal noise in busy kitchens; the Krowne BarFlexPro, enhancing bar efficiency; and the Middleby INVOQ Hybrid, a versatile equipment solution. Additional innovative products include the Pitco TorQ Fryer, the RPI Industries ONDO, and the T&S Brass & Bronze Works UltraRinse in EverSteel, all designed with labor savings and operational improvements in mind. Other notable entries are the Varimixer ERGO Series Automated Mixer, the Vivreau Extra C-Tap, the Vollrath Hot Cold Frozen Station, and the Waring Planit POD® Fermentation Chamber by Waring®.

“The foodservice industry is evolving rapidly, and operators need equipment that works smarter, not harder. The WHAT’S HOT! WHAT’S COOL!™ gallery highlights innovations that directly address labor and cost challenges, helping operators achieve greater efficiency and success,"

“The foodservice industry is evolving rapidly, and operators need equipment that works smarter, not harder.” — Dierdre Flynn

Flynn continued.

In addition to equipment, foodservice operators are also reconsidering their beverage menus. While coffee remains a staple in most establishments, tea is gaining traction. Yet, incorporating tea alongside high coffee sales can be challenging due to limited space and the need for specialized equipment. Solutions such as compact brewing systems and dual-purpose dispensers are helping operators bridge the gap. By offering flexible equipment options, dealers are enabling operators to diversify their menus without overburdening their kitchens.

The NAFEM Show is offering guided tours of the WHAT’S HOT! WHAT’S COOL!™ gallery provide attendees

with a closer look at these innovations. With four sessions available over two days, participants can gain insights into how new products deliver real-world benefits.

“These tours are an excellent way for operators and dealers to see solutions in action,” Flynn said. “By highlighting quantifiable benefits like labor savings, energy efficiency, and cost reductions, we’re empowering attendees to make informed decisions.”

The NAFEM Show is not just a trade event; it’s a hub of collaboration and innovation. More than 600 exhibitors will showcase best-in-class equipment, with sessions and workshops offering additional opportunities for professional growth. Attendees can also participate in the inaugural U.S.

Culinary Open Competition and spotlight presentations at the educational @CenterStage.

In today’s challenging foodservice environment, efficiency is no longer optional—it’s a strategic necessity. By investing in innovative E&S solutions, operators can mitigate labor shortages, control costs, and remain competitive.

The NAFEM Show’s WHAT’S HOT! WHAT’S COOL!™ gallery is the ultimate resource for discovering these game-changing innovations. As Flynn aptly concluded, “This is where the industry’s brightest ideas come to life, offering solutions that make a tangible difference in operations.”

TACKLING LABOR AND FOOD COST CHALLENGES: HOW THE RIGHT KITCHEN EQUIPMENT IS REVOLUTIONIZING FOODSERVICE OPERATIONS

In an industry where labor shortages and rising food costs have become persistent challenges, restaurant and foodservice operators are searching for innovative ways to improve efficiency and control expenses. The right kitchen equipment can play a pivotal role in addressing these hurdles. Advanced technologies and thoughtfully designed systems streamline workflows, reduce reliance on manual labor, and minimize food waste—all while optimizing performance and lowering operational costs.

ITW Food Equipment Group is stepping up to provide solutions that meet these demands head-on. The company has announced its participation in The NAFEM Show 2025, running February 26–28 at the Georgia World Congress Center in Atlanta. At booth 2326, ITW will showcase cutting-edge equipment from its leading brands, including Hobart, Baxter, Traulsen, Vulcan, and IBEX. These products are designed to help foodservice professionals combat today’s most pressing challenges by boosting productivity, improving kitchen efficiency, and supporting sustainability efforts.

Attendees visiting the ITW Food Equipment Group booth will experience firsthand how modern kitchen solutions can transform operations. The booth will feature equipment tailored for kitchens, dish rooms, and retail foodservice spaces, alongside a dedicated area for Hobart Service and Parts representatives to provide expert guidance. Visitors can also enjoy live cooking demonstrations led by the Vulcan, Baxter, and IBEX Culinary Team, offering a dynamic showcase of

Hobart Food Prep Equipment will be displaying its new CCH32 two-speed and CCH34 four-speed Centerline™ by Hobart combination food processors, capable of bowl-style or continuous-feed operation for cutting, mixing and emulsifying

how these innovations deliver tangible results in real-world applications.

Vulcan is thrilled to introduce its two new combi ovens, the Chef’s Combi™ and CoreCombi™, with live cooking demos and presentations in the center of the booth. The Chef’s Combi™ offers best-in-class performance, a customizable home screen user experience and sensor-enabled precise humidity control. CoreCombi™ is an entry-level combi oven featuring steam on demand, ease-of-use and good cooking results from medium-duty performance. Both combis are competitively priced, field stackable and available in 61, 101, 62 and 102 sizes in gas and electric models.

Hobart Food Prep Equipment will be displaying its new CCH32 twospeed and CCH34 four-speed Centerline™ by Hobart combination food processors, capable of bowl-style or continuous-feed operation for cutting, mixing and emulsifying. The CCH34 is also capable of dicing. SureSense™ speed control identifies which processor head is installed and adjusts the speed for optimal results. The brand will also showcase its new HMM30 30-quart standard heavyduty mixer, launching later in 2025, as part of its expansion of the Centerline

by Hobart offering.

Hobart Commercial Dishwashers is introducing its new PWn Advansys™ Prep Washers with the capacity to wash up to 200 sheet pans (PW10 model) or 400 sheet pans (PW20 model) per hour. Advansys models feature Ventless Energy Recovery and Complete Delime™ with Booster Guard™ technology that reduces the time and effort of deliming and efficiently delimes the booster. These technologies are also available on other products in the booth, including the AM16 Door Type Dishwasher and the new CL Rack Conveyor Dishwasher.

Hobart Weigh Wrap will showcase its new GT Series Scales featuring an industry-leading user interface, multiple display sizes, 60% faster label printing and 33% wider label capacity. A quad core processor and robust storage capability ensure fast and powerful data handling. GT Scales deliver innovative features to drive more productive and efficient operations, while reducing downtime and waste. Also at the show will be the enhanced NGW2P Automatic Meat Wrapper with dual print capability, allowing the application of two independent labels. The 15.6” IP rated touchscreen with exclusive swipe screen technol -

ogy is designed to prevent water intrusion to minimize downtime. The innovative vision system optimizes film usage and ensures a high-quality wrap with every package. The brand will also showcase the FS Series FreshServe™ self-service scale — a fully integrated, all-in-one scale, stand and printer available in 3 sizes. The scale, designed for die cut or linerless label stock, is configurable with options for level compensation, barcode scanner or image recognition capability.

Baxter is unveiling its new CS500 family of rotating rack ovens — designed for those who appreciate simplicity. Perfectly crafted for quality and reliability, the CS500 family caters to bakeries and prioritizes affordability. Baxter will also showcase its most innovative rotating rack ovens equipped with Smart Touch controls, automated features, advanced diagnostics and enhanced energy efficiency.

Traulsen will showcase its R/A Series refrigerator/freezer with new Dynamic Response Refrigeration™ technology that adapts refrigeration to a specific operating environment by way of patented software, engineered system components and an energy efficient variable speed compressor. This technology reduces energy consumption by approximately 40% (varies by model) and noise by approximately 30%, while also meeting ENERGY STAR 5.0 standards. The series also includes new pre-configured EZ-Clean Tray Racks™ (optional) that insert easily into sturdy factory-installed brackets for reliable support.

continued on page 108

BOOTH #2326

MEDIA CORNER

With Joyce Appelman

WHAT

WE’RE READING: WHAT WE’RE WATCHING:

Food, Inc. 2

In Food, Inc. 2, the sequel to the 2008 Oscar nominated and Emmy Award winning documentary, Food, Inc., filmmakers Robert Kenner and Melissa Robledo reunite with investigative authors Michael Pollan and Eric Schlosser to take a fresh look at our efficient yet vulnerable food system. Since the first film, multinational corporations have tightened their stronghold on the U.S. government. The system at large has robbed workers of a fair living wage, and profit focused corporations are proliferating a chemically formulated international health crisis by focusing on growing the market for ultra-processed foods.

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

La Délicieuse Cuisine Traditionnelle Française: 150 Recettes Classiques et qu’on Aime

This collection of traditional French recipes is the work of a Lyon chef awarded MOF, or Meilleur Ouvrier de France, the designation of an extraordinary artisan.

Nearly every one of the 150 recipes is accompanied by a photograph of the finished dish, attractively presented with elegant simplicity, sometimes a little more formally than Grand Mere might have done. Sidebars throughout the book provide background on the creation and development of some of the more famous recipes.

American eyes will find many dishes which seem

WHAT

WE’RE LISTENING TO:

quite classic indeed: salade Niçoise, coq au vin, gratin dauphinois, mille-feille aux fruits rouge. But the advantage of a book such as this, produced in France for French eyes, is that it can acquaint us with what the French themselves consider traditional.

For instance:

• Artichoke hearts with duck foie gras

• Fricassee of chicken and crayfish

• Roast pheasant with kale and lardons

• Poached skatewing with lemon and capers

Bocuse: A Century of Stories

This oversize and attractively designed book celebrates the 100th anniversary of the founding of the restaurant at which Chef Paul Bocuse became world renowned.

The story begins when Georges Bocuse becomes a cook at what is then called Hôtel Café Restaurant

continued on page 106

LARS SMITH BUILDS GOLDEN STATE PIZZA EMPIRE BY CRAFTING AWARD-WINNING PIES AND LASTING CONNECTIONS

Pizza, once seen as the domain of neighborhood pizzerias and casual chains, now graces the menus of upscale restaurants, breweries, food trucks, and even fine dining establishments. The diversification of pizza into global cuisines and innovative styles has raised the stakes for anyone entering the business.

For Lars Smith, co-owner and chef of State of Mind Public House and Pizzeria in Los Altos and State of Mind Slice House in Palo Alto, CA succeed -

“At State of Mind, we focus on fresh, seasonal California ingredients to create an experience that reflects our community and the culture of the Golden State.” — Lars Smith

ing in this competitive market is about more than making great pizza—it’s about creating a space and menu that customers connect with, both inhouse and at home.“Pizza has become this universal food,” Smith said. “It’s accessible, but it can also be really elevated—or just creative. That’s a challenge I’ve always loved.”

Born and raised in California’s Bay Area, Lars Smith’s love for cooking started in his grandmother’s kitchens, where fresh ingredients and shared meals became cornerstones of his life.

“Some of my best memories growing up are of cooking with my grandmothers,” Smith shared. “They fostered in me a deep love for food and service early on.” Smith’s first job in the indus -

try came during high school, working at Pizza My Heart, where he learned the business under mentor Leah Scurto. Those years cemented his passion for hospitality and gave him the foundation for running a restaurant. After more than a decade honing his craft and competing in pizza-making contests, Smith co-founded State of Mind Public House in 2018 with his brother Andrew, wife Cristina, and longtime friend Amy Alcantar. “I always knew I wanted to open a place that felt like home to the community,” Smith said. “State of Mind is about family and connection as much as it’s about great food.”

At State of Mind, Smith’s success stems from combining culinary innovation with a welcoming, community-focused vibe. The flagship Los Altos location offers more than pizza— it’s a lively hub complete with an arcade, a curated tap list, and a menu of California-inspired dishes. The Slice House in Palo Alto caters to on-the-go customers with a streamlined menu of whole pies, slices, and casual favorites like salads and ice cream sandwiches.

Each menu showcases

continued on page 115

Chef Lars Smith serves up one of his specialty pies at last year's World Pizza Champions Event

BOOTH #6318

2025 INS AND OUTS: CHEF ALFRED TAKES A LOOK AT WHAT’S HOT (OR NOT) IN THE CULINARY WORLD

Chef Ashish Alfred, is a culinary visionary with over 20 years of experience in the hospitality industry. Known for his dynamic personality and creativity, Chef Alfred has competed on Food Network’s “Cutthroat Kitchen” and “Chopped” and has been featured on NBC’s TODAY Show, CBS, The Washington Post, and Good Morning America.

He was named Maryland Chef of the Year in 2019, earned a spot in the Baltimore Business Journal’s 2020 “40 Under 40”, and graced the cover of Baltimore Magazine as one of the city’s top Taste Makers. Chef Alfred’s achievements include preparing a sold-out multi-course dinner at the James Beard House in 2018. He is the owner of the Alfred Restaurant Group, trained at the French Culinary Institute in Manhattan, then honed his skills in some of New York City’s best kitchens before launching his wildly successful restaurants in Maryland and Washington D.C.

Beyond his culinary talent, Chef Alfred is a fierce advocate for the restaurant industry, leveraging his expertise to help businesses thrive. He co-hosted Paramount’s “Bar Rescue”, owns multiple awardwinning restaurants, and remains a trusted consultant for industry leaders.

Chef Ashish Alfred shares his insights on the food and hospitality trends to watch in 2025. From the rise of Indian fusion cuisine to the growing popularity of alcohol-free bars, Chef Alfred’s expertise offers a roadmap for what’s in and what’s out this year.

What’s In for 2025

Indian Cuisine Goes Mainstream

“I see a huge opportunity for Indian cuisine to make a bigger impact in the culinary world,” said Chef Alfred.

Indian food is no longer confined to its traditional roots. Expect to see Indian flavors seamlessly integrated into fusion dishes and recognized as a mainstream culinary option. From modern takes on classic dishes to cross-cultural combinations, Indian cuisine is poised to shine in 2025.

Sober Bars and Alcohol-Free Establishments

With wellness and mindfulness on the rise, sober bars are becoming a sought-after alternative to traditional nightlife.

“This market is still fairly underserved, but the demand is there,” Chef Alfred explained.

Alcohol-free spaces offer innovative, high-quality drinks without the buzz, catering to health-conscious consumers while providing significant opportunities for businesses to thrive.

Sustainability on the Plate

Sustainability isn’t just a buzzword—it’s a necessity.

“In 2025, it’s all about sourcing ingredients responsibly and using every part of the product,” Chef Alfred said.

From root-to-stem cooking to locally sourced, seasonal ingredients, sustainable practices are becoming non-negotiable in professional kitchens. Diners increasingly value eco-friendly initiatives, making this

both a moral imperative and a smart business move.

What’s Out in 2025

Hidden Service Fees

“One trend that needs to change is the practice of adding service fees to the bottom of checks,” said Chef Alfred.

Customers prefer transparency, and the industry can benefit by building service charges directly into menu pricing. This straightforward approach avoids end-of-meal frustration and enhances the dining experience.

Over-the-Top

Instagram Food

“Gimmicky food that’s all about appearances and doesn’t deliver on flavor is falling out of favor,” said Chef Alfred.

While social media-friendly dishes might grab attention, today’s diners value substance over spectacle. Dishes like over-the-top desserts or heavily dyed foods are being replaced by dishes that look great and taste even better.

Single-Use Plastics in Kitchens

Environmental consciousness is reshaping how professional kitchens operate.

“It’s time to say goodbye to singleuse plastics,” said Chef Alfred.

From takeout containers to plastic straws, the industry is moving toward biodegradable, reusable, or compostable alternatives to reduce waste and meet consumer demand for greener options.

Chef Ashish Alfred

THE RISE OF THE SOBER CURIOUS: RESTAURANTS RETHINK THE COCKTAIL MENU

Dry January has evolved.

Once a fleeting annual observance, it now reflects a broader societal shift: the rise of the “Sober Curious.” Gen-Z and Millennials are increasingly seeking out social experiences that don’t revolve around alcohol. This conscious consumerism has permeated the restaurant industry, forcing a reevaluation of the classic cocktail menu.

“It’s not just about abstinence,” explains Ed Carino, co-founder of ProofNoMore, a leading distributor of non-alcoholic beverages. “It’s about mindful consumption. People are more aware of how alcohol impacts their health and well-being, both physically and mentally. They want to enjoy the social aspects of dining out without the potential downsides of alcohol.”

This shift mirrors a broader trend seen across consumer industries. Just

as the demand for plant-based alternatives revolutionized the food industry, the rise of the “Sober Curious” movement is driving innovation in the beverage world. No longer are non-alcoholic options relegated to sugary sodas and watered-down juices. Today’s discerning customer expects sophisticated, flavorful alternatives that mimic the complexity and artistry of their alcoholic counterparts.

“Gone are the days of ‘mocktails’ as an afterthought,” says April Wachtel, founder of Cheeky Cocktails, a purveyor of high-quality cocktail juices and syrups. “Consumers expect the same level of creativity and craftsmanship in their non-alcoholic drinks as they do in their cocktails. As restaurant cocktail programs exploded in popularity, the “everything from scratch” model began to strain. Maintaining consistency across shifts

“Our goal is to make it easy for bartenders to create exceptional drinks without the hassle of making everything from scratch.” — April Wachtel

became a daunting task, labor costs soared as bartenders spent hours preparing fresh ingredients, and the speed of service suffered as intricate cocktails slowed down the bar flow. This led to frustration among both staff and customers.”

This demand for elevated non-alcoholic options has pushed beverage manufacturers to innovate. Gone are the days of bland, artificial flavors. Today’s non-alcoholic spirits and mixers boast intricate flavor profiles, utilizing botanicals, fruits, and spices to create nuanced and satisfying drinking experiences. Think of it as the evolution of plant-based foods – no longer just “faux” burgers and ice cream, but delicious and innovative alternatives that stand on their own merit.

Cheeky Cocktails, with its focus on high-quality, all-natural ingredients, is at the forefront of this movement. By providing bartenders with premium juices and syrups, Cheeky empowers them to craft inventive and delicious non-alcoholic cocktails. “Our goal is to make it easy for bartenders to create exceptional drinks without the hassle of making everything from scratch,” explains Wachtel. “Cheeky provides the foundation for a truly elevated nonalcoholic cocktail program.”

“I noticed a recurring frustration among my students: the inability to recreate the vibrant flavors and nuanced bal -

ance of the cocktails they learned to make,” Wachtel explained. “They simply could not source easily available high-quality ingredients, like 100% pure citrus juices with fresh flavor, and the difficulty of finding bar syrups that matched the quality and consistency of those used in professional settings.”

However, simply stocking a bar with high-quality non-alcoholic ingredients is not enough. To truly capitalize on this growing trend, restaurants need to approach non-alcoholic beverages holistically. This requires a shift in mindset, with a focus on creating a dedicated non-alcoholic menu that is as thoughtfully curated and executed as the alcoholic cocktail menu.

“This is where partnering with a company like ProofNoMore can be invaluable,” says Wachtel. “ProofNoMore can provide the expertise and guidance to help restaurants navigate the world of non-alcoholic beverages, from selecting the right products to developing creative and enticing menu offerings.”

ProofNoMore, with its extensive network and deep knowledge of the non-alcoholic beverage industry, can act as a valuable resource for restaurants. They can provide training and education to bar staff on how to craft delicious and innovative non-alcoholic cocktails, helping them to develop the skills and confidence to create truly exceptional drinks. “Behind the scenes, craft bartenders meticulously continued on page 111

THE HIDDEN COSTS OF FOOD WASTE: A PRACTICAL GUIDE TO BUILDING A SMARTER FOODSERVICE OPERATION

Food waste is more than just a sustainability issue—it’s a profitability killer. With approximately 20% of food procured by foodservice operators ending up in the trash, restaurants, hospitals, corporate dining facilities, and universities are losing the equivalent of their profit margins to waste bins. Whether it’s overstocking, overproduction, or inefficient processes, the root causes of waste are deeply entrenched.

“In our experience, chefs spend about a day a week preparing food that never makes it to a plate,” said Olaf van der Veen, President of Orbisk. “That waste translates into significant losses for operators, particularly in today’s climate of inflationary food costs.” Beyond the financial toll, food waste has massive environmental implications. Discarded food contributes to greenhouse gas emissions, as it wastes the resources— water, land, and energy—used to pro-

“Seventy percent of food waste occurs before it ever reaches a plate. When operators realize that reducing waste doesn’t impact guest experience, they understand they can improve operations and save money without compromise.” — Olaf van der Veen

duce it. Cutting food waste isn’t just a moral imperative; it’s also one of the simplest, most effective ways to meet sustainability goals.

Van der Veen, who serves as President and Chief Executive Officer of Orbisk, a Dutch food waste technology leader transforming the global foodservice industry. With a background in data consultancy, Olaf specializes in bridging the gap between business challenges and technological solutions. Under his leadership, Orbisk has deployed its Orbi monitors across 42 countries, helping foodservice operators reduce waste by up to 50%. Orbi is the AI-powered food waste solution that reduces costs, tracks

waste and empowers kitchens to operate sustainably.

Driven by a passion for sustainability, Olaf believes in the power of data to create meaningful change. He has worked with industry giants, including cruise lines, hotels, and healthcare facilities, delivering cost savings and sustainability wins.

“Building an effective food waste strategy begins with gathering data, noted van der Veen. Operators need to understand what they’re wasting, when, and why. “ To get started: Track Your Waste because a clear understanding of your waste patterns is essential. Technology like Orbisk’s AI-powered Orbi

device tracks waste in real-time, identifying inefficiencies across operations. The next step is to Analyze Trends: Once you know what’s being wasted, analyze the data to identify recurring issues. Are certain menu items consistently overprepped? Are inventory levels too high for certain ingredients?”

“Seventy percent of food waste occurs before it ever reaches a plate,” added van der Veen. “When operators realize that reducing waste doesn’t impact guest experience, they understand they can improve operations and save money without compromise.” With that clarity, van

continued on page 111

Orbisk Founders with Orbi

NY STATE FIFA REQUIRES BUSINESSES

TO MEMORIALIZE MORE WORKING RELATIONSHIPS WITH FREELANCERS

On August 28, 2024, the Freelance Isn’t Free Act (“NY State FIFA”) went into effect for businesses across New York State. This might feel familiar, and that is because New York City has its own FIFA that went into effect in May of 2017 (“NYC FIFA”). These FIFA laws serve the purpose of protecting independent contractors and the growing number of individuals working on a project (or gig) basis. These laws require hiring parties to have written contracts with certain freelance workers.

Restaurants with locations in New York City had five years to familiarize themselves with the requirements of NYC FIFA. Now, restaurants must expand their contract practices to their other locations across New York State in order to comply with the new NY State FIFA. The NY State FIFA mirrors the NYC FIFA, with the one difference

It is always a good practice to memorialize service relationships in writing and retain records of same. As always, multijurisdictional employers should consult with counsel to ensure adherence to applicable state laws for independent contractors.

discussed below.

For restaurants with locations beyond New York State, it behooves restaurants to review the locacl independent contractor laws. Additionally, the habits formed from adherence to the FIFA laws are good ones. It is always a good practice to memorialize service relationships in writing and retain records of same. As always, multi-jurisdictional employers should consult with counsel to ensure adherence to applicable state

laws for independent contractors.

Who is a Freelance Worker?

The FIFA statutes defines Freelance worker as “any natural person or organization composed of no more than one natural person…” who is engaged to provide services in exchange for compensation. It is worth noting that the incorporated status of the “one person” (ie- LLC, Inc.) does not matter. The bottom line is these laws apply to situations when a restaurant engages one individual to provide services, regardless of whether they are incorporated or not.

Who is Not a Freelance Worker?

The FIFA laws do not apply to lawyers, medical professionals, sales representatives or construction contractors. While not required by NY State FIFA restaurants may want to consider written agreements with the above referenced professionals.

When is a Written Contract Required?

The law requires a written contract between the hiring party and the Freelancer for services valued at $800 or more. This $800 value is either by itself

Susie Cirilli is an Partner at Ellenoff Grossman & Schole LLP in New York City and practices in the firm’s Labor and Employment Practice Group. Ms. Cirilli represents employers and executives in every aspect of employment law. She counsels companies on best practices, drafts policies and represents them in litigation. Her practice involves addressing issues relating to discrimination, hostile work environment, retaliation and compensation issues. She also represents executives in their transitions to and from companies. Her practice regularly involves matters stemming from Title VII, FMLA, ADA, ADEA, and other state and local issues. She can be reached at scirillii@egsllp.com or via phone at 212-370-1300.

for one job or in the aggregate of all the contracts with the same hiring party and Freelancer in the immediately preceding 120 days. Let’s break it down.

• Single Project Valued at $800 or More. A written contract is requirement when a restaurant hires a Freelancer for one project that will result in the Freelancer earning $800 or more.

• Multiple Projects More Occurring Within 120 Days Valued at a Total of $800 or More. A written contract is also required when a restaurant engages a Freelancer for a multiple projects that (1) in the aggregate meet or exceed the $800 threshold, and (2) occur within 120 days of each other.

It may be worth establishing a policy issuing written contracts at the outset of all Freelancer relationships. This will minimize the overhead of tracking the value of services in 120 day increments.

Required Contract Terms

The statute identifies the minimum required contractual terms as follows:

- Parties. Name and mailing address of the parties.

- Services. Itemization of services to be provided.

- Value. Value of the services along continued on page 110

BOOTH #3510

STERNLICHT SET TO REVIVE ICONIC STARWOOD HOTELS BRAND

Barry Sternlicht is no stranger to revolutionizing the hotel industry. As the founder of Starwood Hotels & Resorts in the 1990s, he reshaped hospitality with brands like W Hotels, the revival of St. Regis, and the groundbreaking Starwood Preferred Guest (SPG) loyalty program. “We built Starwood into the most innovative hotel company in the world,” Sternlicht once said. Now, nearly a decade after Marriott acquired and retired the Starwood name, he’s bringing it back.

This month, Sternlicht will officially relaunch Starwood Hotels, aiming to restore what many travelers and industry insiders feel was lost in the Marriott merger. With a focus on design-driven luxury, service excellence, and loyalty innovation, the new Starwood—unofficially dubbed “Starwood 2.0” by industry watchers—will bring back some of the hallmarks that made it a favorite among high-end travelers.

Under Sternlicht’s leadership, the original Starwood Hotels became synonymous with forward-thinking hospitality. It introduced features like the “Heavenly Bed” at Westin, the first truly lifestyle-focused hotel brand in W Hotels, and the game-changing SPG program, which pioneered noblackout-date redemptions and suite upgrades.

However, after Marriott acquired Starwood in 2016, the transition was bumpy. Many Starwood loyalists felt overlooked in the new Bonvoy program, and some of the signature guest experiences—such as guaranteed suite upgrades and 24-hour checkin—were diluted or eliminated. “Loyalty is earned, not taken for granted,” Sternlicht once remarked, a sentiment

With a focus on design-driven luxury, service excellence, and loyalty innovation, the new Starwood—unofficially dubbed “Starwood

2.0” by industry watchers—will bring back some of the hallmarks that made it a favorite among high-end

echoed by many former SPG elites who felt the merger devalued their experience.

With the relaunch, Sternlicht is betting that he can recapture that lost magic.

While the new Starwood won’t immediately rival industry giants like Marriott or Hilton in scale, it is starting with a strong foundation. The company currently operates three luxury and lifestyle brands: 1 Hotels, a sustainability-focused luxury brand known for biophilic design and ecoconscious operations; Baccarat Hotels, an ultra-luxury brand inspired by the famed crystal maker; and Treehouse Hotels, a playful, casual-luxury brand designed to capture the spirit of childhood exploration. Sternlicht has also hinted that a fourth brand is in development.

Currently, Starwood has 30 hotels in operation, with 22 more in the pipeline. Upcoming openings include 1 Hotels in Austin, Seattle, and Crete; Treehouse Hotels in Miami and Manchester, UK; and Baccarat Hotels in Dubai, the Maldives, and Rome. Additionally, all three brands will be expanding into Riyadh, Saudi Arabia.

While the brand portfolio is small compared to Marriott or Hilton, Sternlicht’s goal isn’t to build another mega-chain. Instead, he wants to create a collection of hotels that stand for

travelers.

something—hotels where service, design, and innovation take precedence over cookie-cutter expansion.

While Starwood 2.0 has generated excitement, it also faces significant challenges. The hotel industry has changed since the original Starwood’s heyday. Consolidation has given Marriott, Hilton, and IHG a near-stranglehold on the global market. Independent and boutique hotel brands also face increased competition from alternative accommodations like Airbnb.

Moreover, the success of Starwood 2.0 will depend on its ability to scale while maintaining its brand identity. Unlike Marriott or Hilton, which primarily operate through franchising and management contracts, Sternlicht’s hotels are often owner-operated, giving him more control over the guest experience but limiting rapid expansion.

One potential growth avenue is acquisitions. Industry watchers have speculated that Starwood 2.0 could buy smaller luxury chains like Omni, Loews, or Pendry to expand its footprint. Sternlicht has also been actively investing in real estate, with recent reports suggesting that Starwood acquired 10 Radisson Blu properties in the UK for $1 billion.

With Starwood’s relaunch, there are new opportunities for foodser-

vice operators, restaurant groups, and suppliers looking to partner with a hospitality brand focused on quality and innovation. Sternlicht has always placed a strong emphasis on F&B offerings within his hotels, often incorporating locally sourced ingredients and unique culinary concepts.

Sternlicht’s vision for hospitality has never been limited to hotels alone. In 2016, he acquired BR Guest Hospitality, a well-known restaurant group that once operated concepts like Dos Caminos, Blue Water Grill, and Strip House. The move reflected Sternlicht’s belief that exceptional dining is a core part of the guest experience. While BR Guest has since been restructured, its influence can be seen in the elevated F&B concepts at 1 Hotels and Baccarat properties. With Starwood 2.0, industry insiders speculate that Sternlicht could expand his restaurant portfolio, integrating highend and lifestyle dining into his new hotel empire.

The return of Starwood is one of the most intriguing developments in the hotel industry in years. While it may not immediately challenge Marriott or Hilton in size, its emphasis on design, service, and loyalty could force the big players to rethink their strategies. For guests who still reminisce about the golden era of Starwood Preferred Guest, the relaunch is an exciting chance to rekindle that experience. For hotel owners and partners, it’s an opportunity to align with a brand that values long-term quality over short-term cost-cutting. “Hotels should inspire. They should make you feel something,” Sternlicht concluded. If he can bring that philosophy back to Starwood 2.0, it may just be the shakeup the industry needs.

AMERIKOOLER UNVEILS GAME CHANGER IN PORTABLE REFRIGERATION, FLEXICOOL PROBOX, AT NAFEM 2025

While foodservice operators continue to grapple with rising food costs and labor shortages, some solutions have emerged to help businesses save money and streamline operations. Among these, a welldesigned walk-in refrigeration system stands out as a critical tool for reducing waste, conserving energy, and improving efficiency.

Recognizing these challenges, Amerikooler has unveiled the FlexiCool ProBox, an innovative portable refrigeration solution set to debut at the 2025 NAFEM Show in Atlanta, GA. “The FlexiCool ProBox was designed to address the real-world challenges faced by foodservice operators, especially in dynamic environments where mobility, durability, and efficiency are key,” said Gian Carlo Alonso, President and Chief Operating Officer of Amerikooler. “We’ve combined advanced engineering with practical features to create a refrigeration unit that’s as versatile as it is reliable.”

Cutting Costs with a Thoughtfully Designed Threshold

One of the standout features of the FlexiCool ProBox is its meticulously designed threshold, which addresses a common point of inefficiency in traditional refrigeration units. By minimizing gaps and reducing air exchange between the cooler and the outside environment, the ProBox decreases the workload on the refrigeration system, saving energy and lowering operational costs.

This innovative threshold also features high-quality construction materials like stainless steel and reinforced

composites, ensuring durability even in high-traffic environments.

“The ProBox threshold isn’t just a practical feature—it’s an investment in long-term efficiency,” Alonso noted. “We’ve seen how much energy waste can result from poorly sealed doors or worn-out thresholds. The FlexiCool ProBox eliminates that problem.”

For foodservice operators, this means lower utility bills and a reduced need for maintenance, all while preserving food quality. Additionally, the threshold includes non-slip surfaces and integrated anti-skid features to enhance safety, particularly in high-moisture settings.

At the heart of the FlexiCool ProBox is a hybrid self-contained low-profile refrigeration system. This space-saving design maximizes storage while delivering superior cooling performance, ensuring perishable goods remain safe in a variety of conditions. The unit’s energy-

“Flexibility,

durability, and performance—that’s what

the

FlexiCool ProBox delivers. [This will help] foodservice operators adapt to the challenges they face every day.” — Gian Carlo Alonso

efficient system meets rigorous industry standards, providing operators with the peace of mind that comes from knowing their equipment is reliable and compliant with modern regulations. Beyond its technical capabilities, the FlexiCool ProBox is designed for flexibility. Delivered fully assembled, the unit reduces setup time and labor costs, making it a practical choice for temporary and permanent applications alike. Foodservice operators can install the ProBox with minimal effort, freeing up staff for other critical tasks.

“The FlexiCool ProBox can be fully set up in a day with just a small team,” Alonso explained. “This level of convenience is a game-changer for businesses that need to move quickly, whether it’s for catering events, festivals, or seasonal operations.”

Amerikooler understands that foodservice operations often require flexibility and mobility, which is why the FlexiCool ProBox includes several practical features to enhance usability. Lockable wheels allow the unit to be relocated effortlessly, making it ideal for event setups, outdoor catering, or simply repositioning within a kitchen.

Integrated forklift holes further simplify transport and placement, while removable and reversible exterior trims can serve as anchors for securing the unit to the ground. This ensures stability in outdoor or temporary environments without the need for

additional infrastructure. Once the ProBox is installed, the forklift slots can be removed to maintain a clean and professional appearance.

From its energy-efficient cooling system to its durable, user-friendly design, the FlexiCool ProBox is poised to address the evolving needs of foodservice operators. Its compact yet robust build makes it a perfect solution for diverse applications, including catering, pop-up kitchens, festivals, and more.

The unit’s ability to provide consistent refrigeration in a portable format ensures that food, beverages, and ingredients are always stored at optimal temperatures, regardless of location. This not only safeguards food safety but also helps businesses reduce waste and protect their bottom line.

“Flexibility, durability, and performance—that’s what the FlexiCool ProBox delivers,” said Alonso. “We’re proud to offer a solution that helps foodservice operators adapt to the challenges they face every day.”

For foodservice operators, dealers, and consultants looking to explore the FlexiCool ProBox, Amerikooler will be showcasing the unit at Booth 224 during the NAFEM Show 2025, held from February 26-28 in Atlanta, GA. Attendees will have the opportunity to see the ProBox in action and learn how its innovative features can transform their operations.

The Amerikooler FlexiCool ProBox

CLEVENGER ASSOCIATES ANNOUNCES NEW OWNERSHIP AS FOUNDER LEAVES LEGACY OF EXCELLENCE IN FOODSERVICE DESIGN

The restaurant and foodservice industries are grappling with unprecedented challenges. Spiraling food costs, diminished availability of skilled culinary and waitstaff, and evolving consumer demands have created a perfect storm for operators. Maximizing efficiency, streamlining operations, and designing adaptable facilities have never been more critical.

This is where foodservice consultants like Clevenger Associates prove invaluable. With their expertise in design, planning, and strategy, consultants help businesses reduce waste, optimize workflow, and deliver better experiences for guests despite resource constraints. The retirement of legendary Founder Tony Clevenger marks a transition for the consultancy, but the next generation of leadership—Brent Hall and Eric Norman—is ready to take the reins and meet the industry’s pressing needs. The ownership change took effect last month solidifying a seamless transition for the company’s team and clients.

Based in Elma, Washington, Clevenger Associates has been a leader in foodservice and hospitality design since its founding in 1972. Over the past five decades, Tony Clevenger, FCSI, has transformed the firm into a global powerhouse with a reputation for innovative design and client-centric solutions. The firm has operated globally with offices in Washington, Iowa, Illinois, California, New York, and the Philippines.

Clevenger’s retirement and the subsequent ownership transition to Hall

“We are excited to build upon the legacy that Tony created and continue his passion for design excellence.” — Eric Norman, FCSI

and Norman were carefully planned to ensure continued success. “The decision to redeem my shares and leave Eric and Brent as next-generation sole owners is a strategic move that positions the company for optimum future success,” said Tony Clevenger. “After heading the company for over 55 years, I knew it was the right time to pass the torch. They are the right people, ready to build on our achievements.”

For both Hall and Norman, step -

ping into full ownership is not only a professional milestone but a testament to their deep-rooted commitment to the company’s legacy.

“Tony has built such a great legacy for the company. We fully understand the brand reputation of Clevenger and are excited to build upon it,” said Eric Norman, FCSI, who also serves as President of FCSI Worldwide. “With Tony’s retirement and our years of experience operating the business, this was the perfect time to execute

the buyout agreement.” Brent Hall, FCSI, who joined the firm in 1996 and is the incoming Chair of FCSI - The Americas Division, echoed these sentiments. “Our focus is on continuing to deliver exceptional service to our clients and taking care of our employees—the backbone of our company,” he said.

Under the leadership of Hall and Norman, Clevenger Associates will continue to prioritize cutting-edge design and service across diverse sectors. From K-12 school dining and corporate facilities to luxury hotels, the company has built a portfolio that includes prestigious clients such as Hilton Hotels & Resorts, Microsoft Corporation, and Sandy Lane Hotel Barbados.

“Tony is one of the grandfathers of foodservice consulting—one of the founding fathers of FCSI,” said Hall. “We aim to uphold that legacy and continue Tony’s passion for providing clients with the best possible foodservice design.”

For Clevenger, retirement is an opportunity to reflect on his decades of impact in the industry. “Looking back, I realize my life has been magical,” he said. “My dream of helping clients achieve their goals became reality, with great new projects year after year. I’m most proud of the thousands of efficient and innovative facilities we designed around the world.”

As Hall and Norman move forward as sole owners, the company’s mission remains the same: to provide top-tier consultancy services that empower foodservice businesses to thrive.

Brent Hall

Eric Norman

STEELITE BREAKS GROUND ON STATE-OFTHE-ART PA DISTRIBUTION HUB

Tabletop plays a vital role in creating a memorable dining experience, whether in a bustling restaurant, an elegant private club, or a warm senior living center. Chefs rely on more than just flavor to deliver their vision; they need tableware that aligns with their menus, which evolve in size, color, and texture.

As a result, the hospitality industry depends on manufacturers that not only listen but also respond swiftly to these changing needs. Steelite International has been a cornerstone of that responsiveness for decades, supporting the hospitality industry with innovative designs and reliable solutions. Now, Steelite is doubling down on its commitment to the industry by breaking ground on a new warehouse and distribution center in Neshannock Township, PA

For years, Steelite International has been at the forefront of creating awardwinning tableware and buffet products tailored to the dynamic needs of the global hospitality industry. Headquartered in Youngstown, OH and with a distribution presence already established in the Keystone State, Steelite has built its reputation on anticipating customer demands of the foodservice professional.

John Miles, CEO of Steelite, explained how this adaptability has been a cornerstone of the company’s success: “Our growth stems from a passion for innovation and our unwavering commitment to doing what it takes to support the industry. This new distribution center represents the next step in ensuring we can keep pace with demand while exceeding customer expectations.”

The ceremonial groundbreaking, held last month, was attended by a host of state and local officials, Steelite’s business partners, and community mem-

“We’ve seen exponential growth as a company, and this new distribution center ensures we can better serve our hospitality customers around the globe.” — John Miles, CEO

bers. The new 325,000-square-foot facility marks Phase I of the project, with Phase II set to add another 275,000 square feet in the future. When completed, Steelite’s expanded warehousing and distribution campus will total over 700,000 square feet, making it one of the largest facilities of its kind in western Pennsylvania.

Beyond business growth, the new distribution hub represents a significant investment in the local community. According to Lt. Governor Austin Davis, the project is a shining example of bipartisan cooperation. “Today’s groundbreaking is a testament to what happens when folks come together, take off their red and blue jerseys, and put on their Pennsylvania jerseys to get stuff done,” Davis remarked.

The project is expected to create over 100 new jobs across three shifts, further solidifying Steelite’s role as an economic driver in the area. Neshannock Township Supervisor Leslie Bucci highlighted the importance of the expansion, calling it the largest development in the township’s history. “Steelite’s expansion is a major reinvestment in our community, and we are so grateful for their confidence in Neshannock Township,” Bucci said.

Steelite has long valued its roots in the region, having operated in the area for nearly two decades. The company recently acquired 90 acres of land behind its existing facility to accommodate its growing business. “When we first located here, the state, the county, and the

township counted on us to bring in 38 jobs. Now we have about 10 times that number,” Miles noted.

Steelite’s impact extends far beyond Pennsylvania. The company supplies products to over 30,000 locations in 140 countries, including restaurants, hotels, cruise ships, and country clubs. With manufacturing facilities in Stokeon-Trent, UK, and Manlius, New York, as well as sourcing from 17 different countries, Steelite’s operations reflect its global reach.

“Our new distribution center is a vital piece of our operational strategy,” said George Russell, Principal at Arbor Investments, Steelite’s private equity partner. “This project is going to propel Steelite to grow for decades to come.”

The new facility will enable the company to enhance its inventory management and streamline order fulfillment, ensuring that customers worldwide receive their products more efficiently.

As construction begins, Steelite has partnered with several firms to bring the project to life. Al. Neyer’s Pittsburgh team will lead development and construction, with Olsavsky Jaminet serving as the architect of record. RLE Project Management will oversee the process to ensure that every detail aligns

with Steelite’s vision for growth and efficiency.

For Miles, the groundbreaking ceremony was more than just the start of a new building—it was a milestone that symbolizes Steelite’s continued dedication to its customers, employees, and the community. “This new facility is not just about expanding our footprint; it’s about reaffirming our commitment to doing whatever it takes to support the hospitality industry,” he said.

Steelite International is dedicated to providing tailored solutions for the hospitality industry. Whether you’re a restaurant operator, a foodservice distributor, or another member of the hospitality sector, Steelite has the expertise and products to meet your needs. For more information about the company’s offerings or to discuss your tabletop and buffet needs, visit www.steelite.com or contact the Steelite team directly.

With its bold new expansion and unwavering commitment to quality, Steelite International is well-positioned to serve the evolving needs of the global hospitality industry for years to come.

NO MORE SURPRISES: PROTECTING NYC RESTAURANTS FROM STREET RESURFACING DISRUPTIONS

New York City’s restaurants are the backbone of its neighborhoods, offering vibrant dining experiences that bring communities together and attract visitors from around the world. Outdoor dining has become an essential part of this culture, providing businesses with critical revenue streams and helping them survive in an unpredictable economic environment. However, street resurfacing— a necessary part of maintaining the city’s infrastructure—has emerged as a major threat to these businesses, causing disruptions that many can ill afford.

At the NYC Hospitality Alliance, we’ve seen firsthand the devastating impact that street resurfacing can have on small businesses. It’s not just a matter of temporary inconvenience;

This isn’t about blaming those doing the work; it’s about finding solutions that minimize harm to local businesses

these projects can cut into revenues, force staff reductions, and leave restaurant owners scrambling to adapt. That’s why we recently submitted testimony to the City Council in support of Int 0552-2024 A, a bill aimed at reducing the disruptions caused by street resurfacing. While this legislation is a step in the right direction, we believe more must be done to protect restaurants and their workers.

When street resurfacing happens outside a restaurant, the ripple effects are immediate and severe. Outdoor dining areas—often critical to a restaurant’s success—may need to

be dismantled, cutting off a key revenue stream. Foot traffic decreases as customers avoid construction zones, while delivery trucks struggle to access the business, causing delays and logistical headaches. With fewer customers and limited service capacity, many restaurants are forced to reduce staff hours, impacting workers who rely on consistent paychecks. For small businesses already operating on razor-thin margins, these disruptions can be catastrophic.

To mitigate these impacts, the NYC Hospitality Alliance has proposed several key solutions to protect small

www.thenycalliance.org/

businesses from unnecessary losses. First, we’re advocating for at least one month’s notice before resurfacing begins. Advance notice would allow restaurant owners to prepare for the disruption by adjusting staffing schedules, communicating with suppliers, and notifying customers about potential changes. If one month’s notice isn’t possible, businesses should still be notified as early as feasible.

Second, we’re calling for better coordination between city agencies and the Department of Transportation’s Roadway Café Program. This program, which runs from April 1 to November 30, allows restaurants to operate outdoor dining areas on city streets. Resurfacing projects scheduled during this period can force restaurants to prematurely dismantle their outdoor setups, wasting time and resourc-

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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://

CULINARY INNOVATION TAKES CENTER STAGE AT CMAA’S 2025 CONFERENCE IN TAMPA

As club managers and culinary leaders prepare for the upcoming season, they are facing mounting challenges from rising food costs and persistent labor shortages. These pressures have significantly impacted club dining operations, forcing industry professionals to rethink their approach to menu planning, staffing, and operational efficiency.

With a mission to find solutions in their club kitchens , The Club Management Association of America (CMAA) is set to host its 2025 World Conference and Club Business Expo from February 5-9 at the Tampa Convention Center. Across the country, private clubs are struggling to balance the increasing cost of ingredients with the need to maintain high-quality dining experiences. Inflation continues to drive up food prices, while supply chain disruptions make it difficult to source key ingredients reliably. At the same time, staffing shortages are putting a strain on club kitchens, making it harder to deliver the level of service members expect. These combined factors have created an environment where strategic decision-making is more crucial than ever.

This year’s CMAA World Conference will place a strong emphasis on food and beverage (F&B) programming, offering club managers actionable strategies to navigate these challenges. A major highlight of the event will be the keynote address by celebrity chef Carla Hall. Known for her vibrant personality and deep knowledge of culinary trends, Hall will discuss how club kitchens can balance tradition with innovation, refine their menus, and meet evolving member preferences while maintaining financial stability.

In addition to Hall’s keynote, the conference will feature a series of edu-

"With rising food costs and ongoing labor shortages, club managers must be more strategic than ever in menu planning and operations."

cational sessions and expert panels dedicated to club dining operations. One of the key discussions, titled "The Future of Club Dining," will explore cost control strategies, menu creativity, and how clubs can enhance the overall member experience. Another important session, "Labor Solutions for Club Kitchens," will focus on best practices for hiring, retaining, and training culinary staff in a highly competitive labor market.

The Tampa event will also mark the “inauguration” of the 2025 Board of Directors, composed of 13 esteemed club management professionals. Through leadership, education, and innovation,

the Board plays a crucial role in supporting CMAA-educated professionals and guiding the implementation of CMAA’s Strategic Plan.

Leading the 2025 Board are four distinguished officers. Richard LaRocca, CCM, CCE, General Manager/Chief Operating Officer of St. Clair Country Club in Pennsylvania, will serve as Chair. Janine Budzius, CCM, CCE, General Manager/Chief Operating Officer of Houston Country Club in Texas, has been appointed Vice Chair. Joseph Krenn, CCM, CCE, General Manager/Chief Operating Officer of Farmington Country Club in Virginia, will serve as Secretary–Treasurer, while Joe Mendez, CCM, CCE, General Manager of Avalon Yacht Club in New Jersey, will assume the role of Immediate Past Chair.

Technology will also be a major topic of conversation, particularly in how it can help clubs operate more efficiently. Sessions on AI-driven inventory management and kitchen automation will provide insight into how clubs can reduce waste, streamline operations, and maximize profits. With club dining under increasing financial pressure, these technological solutions could prove to be game-changers for many operations.

Beyond the educational sessions, the Club Business Expo, taking place on February 7-8, will give attendees an opportunity to explore the latest innovations in club dining, technology, and operations. More than 250 exhibitors will be present, showcasing products and services that can help clubs

improve their efficiency and quality. A key feature of the expo will be the New Product Showcase, where attendees can see firsthand the latest developments in cooking equipment, sustainable sourcing, and foodservice packaging solutions.

For the first time, CMAA will also introduce the CMAA Apparel Mart, powered by Tee Commerce, offering a specialized selection of uniforms and apparel for club staff. In addition, the expo will feature interactive culinary demonstrations, allowing club managers and chefs to engage with live cooking presentations that highlight modern plating techniques, menu development strategies, and emerging food trends. The World Conference is also known for its invaluable networking opportunities, providing club professionals with a platform to exchange ideas and collaborate on industry best practices. Attendees can look forward to several key networking events, including the Before Dark: CMAA Welcome Reception and the Under the Sea: CMAA Networking Event at the Florida Aquarium. The conference will close on February 9 with a special Super Bowl Event, where attendees can watch the big game together while continuing to foster industry connections.

With the club industry facing continued financial and operational challenges, the CMAA 2025 World Conference and Club Business Expo is set to be one of the most critical gatherings of the year. The event will offer club managers the tools, insights, and connections needed to refine their strategies, enhance their dining operations, and adapt to the ever-changing demands of the industry. Those looking to stay ahead in the world of club management will find this conference to be an essential opportunity for learning and collaboration.

A major highlight of the event will be the keynote address by celebrity chef Carla Hall

CLEANING

THE SCIENCE OF SANITATION: HOW TO PREVENT CROSSCONTAMINATION IN YOUR KITCHEN

Cross-contamination is one of the most persistent threats in commercial kitchens. It’s not just about food handling— sanitation plays a crucial role in preventing harmful bacteria from spreading across surfaces, tools, and equipment. As a professional cleaning service provider, we see firsthand how overlooked sanitation practices can put food safety and public health at risk. Our job is to ensure that the environment itself—the floors, walls, sinks, drains, and prep areas—doesn’t become a hub for contamination.

The most common causes of crosscontamination stem from improper surface sanitization, poor personal hygiene, unclean tools, and using the wrong cleaning methods. One of the biggest mistakes we see is cross-use of cleaning tools. Mops used in restrooms

However, advances in bio-based cleaners have made it possible to use more environmentally friendly products without sacrificing effectiveness.

should never touch kitchen floors. The contaminants they carry can easily become airborne, landing on food prep surfaces and equipment. Similarly, cleaning cloths and sponges should be strictly designated for specific areas. Using the same cloth to wipe a prep table and then a handle or control knob creates an invisible bridge for bacteria. Improper chemical use also plays a major role. Spraying degreaser or stainless steel polish directly onto surfaces instead of applying it to a cloth first can spread contaminants. The key to effective cleaning

isn’t just about scrubbing harder—it’s about being intentional and methodical with every step.

While cleaning often comes down to proper systems and training, advanced tools are helping professional services raise the bar. One such technology is ATP (adenosine triphosphate) testing monitors, which measure organic matter on surfaces. These devices allow us to verify that a surface has been properly sanitized, not just visually cleaned. We also use enzyme-based treatments in sink drains, where organic buildup can foster bacteria growth. Enzymatic cleaners break down food particles and eliminate odors at the source, preventing contamination in areas that might otherwise be overlooked.

Understanding the difference between cleaning and sanitization is critical. Cleaning removes visible debris— grease, dirt, and food particles. However, sanitization goes a step further by applying a chemical solution that eliminates 99.999% of bacteria when used correctly. Sanitization is a two-step process: first, cleaning the surface to remove organic matter, and second, applying sanitizer and allowing for proper dwell time. Some sanitizers require wiping afterward, while others air-dry. Skipping the dwell time significantly reduces the effectiveness of the sanitization process.

Robert Rivadeneira is the co-founder and driving force behind York Building Services, Inc. (YBS), a two-time Inc. 5000 commercial cleaning company that has been providing highquality, professional building services to the New York Metropolitan Area for more than 25 years. Established in 1997 by Robert and his father, Alberto Rivadeneira, YBS specializes in creating safe, productive, and healthy environments for its clients, with a strong focus on the hospitality industry. Under Robert’s leadership, YBS has grown into a trusted partner for numerous businesses by offering tailored cleaning programs and services, including overnight cleaning programs, kitchen stewarding, finedetail and project cleaning, along with professionally trained cleaning personnel. Robert’s vision has always been to approach cleaning as an integral part of a company’s success, working closely with clients as an extension of their management teams. With a team of trained and certified professionals, YBS ensures high standards of cleanliness and safety, particularly in kitchens and restaurants. Robert’s dedication to excellence, combined with the leadership of his wife, Harmony Trujillo, has shaped the company’s values of service, leadership, relationships, and integrity. This family-owned business continues to thrive, making a lasting impact on New York City’s commercial cleaning industry.

Without this step, even a freshly cleaned surface can still harbor dangerous bacteria.

Some of the most overlooked contamination hotspots in a kitchen are handles, touchscreens, and control knobs. These high-touch areas can accumulate bacteria rapidly. Another neglected area? Cutting boards and sink drains. While we typically leave cutting board sanitation to the chefs, our team focuses on deep-cleaning drains, where food decay can lead to bacterial growth. Another common mistake is failing to change mop heads and sponges frequently enough. A dirty sponge might seem like a small oversight, but it can be

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

SALON DU CHOCOLATE ARRIVES IN NEW YORK IN MARCH!

SCOOP learned that Salon du Chocolate is back! After a five-year hiatus, the world’s most prestigious chocolate show makes its triumphant return to New York City in 2025. This March 21st – 23rd, chocolate lovers and culinary enthusiasts of all ages will get to indulge in a memorable weekend of all things cacao. From bean-to-bar artisan-led workshops to popups from luxury chocolate houses, this extraordinary weekend will bring together the most talented chocolate makers and innovative brands for an immersive sensory experience. Featuring some of the biggest names in the chocolate world – including superstars Jacques Torres and Ron Ben-Israel – as well as top pastry chefs and confectioners who will lead demos and hands-on workshops. This year, the iconic Chocolate Fashion Showcase fuses chocolate and fantasy with a stunning display of edible chocolate dresses sculpted by teams of talented designers and chocolatiers. For younger attendees, the “Bite-Sized” Kids Zone will deliciously explore and illuminate the chocolate making process, let kids decorate their own truffles, and allow them to channel their creativity energy with chocolate painting classes among other activities. Get ready to sample new flavor combinations, take home carefully curated chocolate selections from some of the finest chocolate makers, enjoy live chocolate sculpting and other interactive workshops. Secure your tickets now for this mustattend event. For tickets and information, visit www. salonducholatnyc.com.

CREATIVE ENERGY RELEASE ITS TOP 25 FOOD TRENDS OF 2025

SCOOP knows that one of America’s top food-focused marketing and advertising firms has released its top 25 food trends affecting both the CPG and foodservice industry in 2025. The insights encompass the firm’s perspective compiled from data, consumer surveys, shopper behaviors, and insights gained from actual market activations.

“Our 25 trends should be of interest to anyone involved in food marketing,” says Creative Energy President, Tony Treadway. “This year will see some significant shifts in shopper behaviors, menu, and flavor trends. Our insights will arm marketers with

insights that can help grow their businesses.”

This year’s top 25 trends involve topics such as hyper-regional cuisines, emerging flavors, premium and indulgent food marketing, the role of ‘newstalgia’ in attracting new customers, and restaurant promotions that drive traffic.

Creative Energy is a full-service advertising and marketing firm for top food brands, restaurant chains, and retailers. Established in 1992, the firm employs a cadre of professionals in brand development, creative, content development, digital marketing, social media, and influencer recruitment.

The new Creative Energy Top 25 Flavor Trends of 2025 is free and available for downloading at the firm’s website, https://creativeenergy.agency/ trends/.

MOTION TECHNOLOGY, INC. PARTNERS WITH SPECIALIZED FOODSERVICE & HOSPITALITY AS MANUFACTURER'S REPRE-

SENTATIVE FOR AUTOFRY

SCOOP has learned that Motion Technology, Inc., the industry leader in ventless kitchen solutions, recently announced the addition of Specialized Foodservice & Hospitality as its new manufacturer's representative for the AutoFry line in Wisconsin. This partnership highlights Motion Technology, Inc.'s commitment to providing innovative and high-quality solutions to foodservice operations of all sizes.

Specialized Foodservice & Hospitality, an independent manufacturer’s representative based in

Wisconsin, brings nearly three decades of expertise in the foodservice and hospitality industry. Since 1996, they have been the trusted partner of foodservice consultants, equipment dealers, restaurateurs, health care facilities, schools, and institutions. Known for their personalized, non-cookie-cutter approach, Specialized leverages their extensive knowledge, experience, and high-tech solutions to deliver tailored results for their clients.

“We are thrilled to partner with Specialized Foodservice & Hospitality,” said Mike McMahon, National Accounts Manager at Motion Technology, Inc. “Their dedication to understanding the unique needs of their clients aligns perfectly with our mission to revolutionize commercial kitchens with our AutoFry ventless fryer. With Specialized on board, we’re confident in our ability to provide unparalleled service and support to foodservice operators across Wisconsin.”

Specialized Foodservice & Hospitality has a proven track record of success with numerous well-known brands, including Culver’s Restaurants, Marcus Theatres, Kwik Trip, Colectivo, Bartolotta Restaurants, and Aurora Health Care. Their commitment to excellence and innovative solutions makes them an ideal partner to represent the AutoFry line, which has become synonymous with efficiency, safety, and versatility in commercial kitchens.

Motion Technology, Inc. continues to lead the way in ventless kitchen innovation with its AutoFry product line. By teaming up with Specialized Foodservice & Hospitality, the company aims to expand its reach and strengthen its support network for customers in the region.

For more information about Motion Technology, Inc. and AutoFry, visit www.mtiproducts.com. To learn more about Specialized Foodservice & Hospitality, visit https://www.specializedwi.com.

ALEX GENT JOINS SUCCESSION REPS TEAM

SCOOP learned that Succession Reps continues to grow and is excited to announce the addition of Alex Gent to their team. Alex has nearly a decade of sales experience from his tenure as VP of Sales at Fiero Group, where he honed his expertise in building strong client relationships and delivering

continued on page 96

exceptional service. In addition to his sales background, Alex has an extensive history in the restaurant industry, including his time as a successful restaurant owner. “Alex’s unique combination of hands-on industry knowledge and professional sales acumen makes him a valuable asset to our team. We are thrilled to welcome Alex and look forward to the fresh perspective and energy he brings. His experience and passion for our industry will play a key role in continuing our commitment to excellence.” States Adam Kaufmann, President of Succussion Reps Equipment Division. Succession Reps is a MAFSI member manufacturers rep group headquartered on Long Island, NY and represents equipment manufacturers in NY, NJ, PA and DE. Succession Reps was formerly known as Kaufmann and Associates and have had their roots planted in NYC for almost 100 years.

TYLER FLORENCE, ANA SOFIA & POPUP BAGELS HEADLINE INAUGURAL 5850 FEST’S “SUMMIT TO TABLE” CULINARY PROGRAM

SCOOP learned that 5850 Fest, Idaho’s premier cultural festival debuting March 20–27, 2025, in Ketchum, is setting a new bar in festival experiences with its world-class “Summit to Table” culinary program. Alongside its star-studded music, comedy and live podcasting lineup, Summit to Table will offer interactive cooking demonstrations, intimate dining experiences and mouth-watering pop-up activations, all curated by an extraordinary roster of chefs, influencers and tastemakers.

At the forefront of the culinary offerings is Tyler Florence, Food Network star and acclaimed chef, who will lead the charge with his bold and innovative cuisine. Joining him is Ana Sofia, a Costa Rican actress-turned-culinary influencer, known for her vibrant, globally inspired dishes and engaging food storytelling. Festival-goers will also have the chance

to experience the talents of Art Smith, Oprah Winfrey’s former personal chef and Southern food icon; Stephanie Izard, the first female winner of Top Chef and chef-owner of several acclaimed Chicago restaurants; and Karen Akunowicz, Boston restaurateur and James Beard winner celebrated for her bold, Italian-inspired flavors.

5850 Fest’s culinary lineup is just one component of a weeklong celebration of music, comedy and culture, with performances from the Grammy-nominated Barenaked Ladies, Sugar Ray, Tracy Byrd, Brandi Cyrus, Tyler Rich, Annie Bosko and Dana Carvey, with more to be announced. This celebration coincides with the prestigious Audi FIS Ski World Cup Finals, marking the competition’s much-anticipated return to U.S. soil. Tickets, including single-day and full-week VIP passes, are now available.

For more information and to secure your spot, visit 5850Fest.com.

RATIONAL USA PARTNERS WITH CRE8TIVE HOSPITALITY SOLUTIONS

SCOOP has learned that RATIONAL USA has recently announced a new partnership with Cre8tive Hospitality Solutions. In joining forces with Cre8tive, the RATIONAL brand joins the group’s portfolio of premium restaurant equipment brands for the foodservice industry. Cre8tive offers customers the best resources in Nebraska, Iowa, Kansas, Missouri, and southern Illinois (MAFSI Region 16).

“RATIONAL is thrilled about this exciting new partnership and eagerly anticipates the chance to expand this critical market together,” said Ryan Elsen, Vice President of Street Sales for RATIONAL USA. The success of Cre8tive stems from its ability to forge strong partnerships with its collaborators and its representation of top-tier brands.

For more information on Cre8tive Hospitality Solutions, visit their website at cre8tivehs.com.

GIVING BACK THROUGH DESIGN: MODERN LINE FURNITURE SUPPORTS HABITAT FOR HUMANITY

SCOOP has learned that Modern Line Furniture, a renowned New Jersey-based manufacturer and designer of award-winning commercial furniture, recently demonstrated its commitment to community service by donating a truckload of furniture to Habitat for Humanity. Known for its modular designs and innovative craftsmanship, Modern Line consistently prioritizes giving back to the local communities it serves. Led by Sales Manager Veronika Lemeshenkova, this initiative underscores the company’s mission to make a meaningful difference beyond the hospitality industry. "Supporting Habitat for Humanity allows us to contribute to their incredible work of providing safe, affordable housing for families in need," Lemeshenkova said.

Habitat for Humanity, a global nonprofit, partners with communities in over 70 countries to build, renovate, and improve housing. Modern Line’s donation helps advance Habitat’s vision of a world where everyone has a decent place to live. The furniture will be utilized in new homes and community spaces, helping families create stable environments. This act of generosity reflects Modern Line’s belief that success isn’t just about business— it’s about making an impact. “We are proud to support Habitat for Humanity and hope this donation helps families find comfort in their new homes,” Lemeshenkova added. To learn more about Modern Line Furniture’s community contributions or to inquire about their custom furniture solutions, visit modernlinefurniture.com. continued on page 98

Alex Gent

Modern Line's Veronika Lemeshenkova (2nd R) holds the letter from Habitat for Humanity thanking them for their generous donation

BETTER WOUND PROTECTION FOR FOOD SERVICE

SCOOP knows that the last thing any business in food services wants is an employee introducing contaminants into food accidentally, but mistakes can be made, and safety equipment can, on occasion, fail. For example, waterproof bandages can fail, and employees may not immediately realize a wound has been exposed. DrySee® is the first color-changing wound covering that will turn blue if the seal of the bandage fails, providing a visual indicator that the employee should wash up, re-cover their wound, and take other necessary precautions.

DrySee®, a medical technology company dedicated to improving wound care, introduces its patented waterproof bandage with liquid intrusion alert. The average bandage provides some protection, but it is still easy for dirt and water to reach a wound. Even if a waterproof bandage is used on a wound, it’s hard to tell if it is actually sealed. DrySee is an alternative to traditional cloth or plastic bandages, for when more reliable wound protection and water blockage is needed for employees in restaurants, catering, and food service.

DrySee’s waterproof bandages provide a secure, waterproof covering for low exudate wounds. If water or other liquids make their way into the bandage, the liquid indicating gauze along the perimeter of the bandage will turn a dark blue color. DrySee’s color changing, liquid intrusion alert takes the guesswork out of replacing bandages because it is easy to see if the bandage is wet or dry. While gloves can protect cuts on fingers and contain any bacteria or contaminants, other wounds and even tattoos can require additional levels of protection like DrySee provides.

DrySee bandages are available in packages of 25 or 4 to 6 units for online purchase. DrySee liquid indicating bandages are waterproof, sterile, disposable, breathable, non-latex, and one bandage can be used until it turns blue. For more information and ordering, visit www.drysee.com. Contact DrySee at customerservice@drysee.com.

DININGEDGE REBRANDS AS NXTEDGE, REDEFINING VENDOR PRICE COMPARISON AND FOOD

& BEVERAGE INVENTORY

SOFTWARE

SCOOP heard that DiningEdge, a trusted leader

in restaurant inventory software and country club inventory software, has rebranded to NxtEdge by DiningEdge. This transformation highlights the company’s commitment to delivering cutting-edge solutions for food and beverage inventory management, designed to help hospitality businesses save time and reduce costs.

NxtEdge introduces a wealth of powerful features and advancements designed to meet the diverse needs of the hospitality industry. Alongside a modern tech stack, the cloud-based and mobile appfriendly platform offers real-time integrated OCR for invoice automation, enhanced POS integration, vendor price comparison, food and beverage inventory management, menu costing, and much more. These innovations empower restaurants, country clubs, and other hospitality venues to streamline operations, reduce costs, and make smarter business decisions.

To explore the new NxtEdge platform and experience a 30-day free trial, visit NxtEdge.net or contact them 561-712-2666

CHEF AND RESTAURANT NEWS

Elior North America Dining and Events, a global leader in food service, announced the promotion of Kaytlin Dangaran to Corporate Chef of Dining and Events. Chef Dangaran brings her expertise and leadership to oversee operations across four brands within the Elior North America portfolio. Her new role encompasses traveling throughout the East Coast region, ensuring the delivery of unparalleled culinary experiences at prestigious cultural institutions, offpremise events and professional dining ventures.

Chef Kaytlin Dangaran

site restaurant, Bistro. Now, her expanded responsibilities include working at all of Constellation Culinary Group’s exclusive venues in Florida, including the Adrienne Arsht Center for the Performing Arts, Phillip and Patricia Frost Museum of Science, Pérez Art Museum Miami and SGWS Wynwood in Miami; Norton Museum of Art in Palm Beach; and the Museum of Fine Art in St. Petersburg, among others.

In addition to her duties in Florida, Chef Dangaran will extend her expertise to the Washington, D.C., area, where she will manage events at The Jefferson Monticello, the Folger Shakespeare Library, and Hillwood Estate, Museum & Gardens. She will also oversee Design Cuisine Catering, which operates at venues across the district, Maryland and Virginia. In North Carolina, she will handle culinary operations and professional dining services for technology companies like Honeywell in Charlotte and Bandwidth in Raleigh. Her scope will further include Lancer Hospitality Group’s culinary services at Zoo Knoxville in Tennessee. Additionally, she will oversee the Bal Harbour Shops Access Pop-up and its restaurant, The Whitman, which travels to various cities across the country.

FRISCO, TX:

Omni PGA Frisco Resort & Spa has named Michael Nahat as its new resort director of food and beverage. Nahat, an accomplished food and beverage leader with a track record of driving revenue growth and operational excellence in luxury hotel and resort settings, comes to the property from Omni Tucson National Resort, where he held the same position. He has been with Omni Hotels & Resorts for more than six years.

Previously, Chef Dangaran exclusively served as Executive Chef at Sarasota Art Museum, part of Constellation Culinary Group, one of the brands under the Elinor North America umbrella. In this role, she expertly managed all group functions, social events and weddings and oversaw the museum’s on-

As resort director of food and beverage at Omni PGA Frisco Resort & Spa, Nahat will be responsible for overseeing all aspects of the food and beverage operations across the 660-acre campus. This includes managing the 7 dine-and-drink venues across the resort, including Trick Rider, The Apron, The Lookout Lounge & Bar, Toast & Tee Coffee Collective, Green Catus Café, The Leisure and Bluestem Pool Bars, as well as banquets and catering services and in-room dining.

TUCSON, AZ:

Chef Ryan Clark joins Loews Ventana Canyon Resort as its new Executive Chef. A celebrated chef, industry expert and cookbook author, Clark brings more than 20 years of culinary expertise, with a distinguished career spanning New York and Arizona. In this role, Clark will oversee all culinary operations at the luxury resort, including banquet services, in-

continued on page 100

room dining, special events and five dining venues: Flying V Bar & Grill, The Canyon Club, Bill’s Grill, Cascade Lounge and Vista Barista.

Clark’s passion for using local and sustainable ingredients will fuse seamlessly into the resort’s culinary operations. Building on the resort’s established Flavor by Loews Hotels program, he will collaborate with local purveyors and artisans to highlight the flavors of the Southwest throughout the property’s dining offerings.

Tucson native, Clark began his career at Fuego restaurant in Tucson, training under James Beard Award-winning Chef Alan Zeman before graduating from the Culinary Institute of America in New York. After gaining experience in the city, he returned to Arizona where he worked at Elements Restaurant at the Sanctuary Resort in Paradise Valley under renowned Chef Beau MacMillan. He then returned to Tucson, where he honed his craft at Canyon Ranch Resort & Spa and later at The Lodge on the Desert. Most recently, Clark served as the Executive Chef at Casino Del Sol in Tucson. Clark released his first cookbook, Modern Southwest Cooking, in 2013, featuring innovative recipes that combine his passion for regional cooking and local ingredients.

A member of the American Culinary Federation (ACF), Clark has earned numerous accolades throughout his career. He was named one of the Top Sixteen Junior Chefs in the U.S. at the age of 23, achieved certification as a Certified Executive Chef in 2012, and was honored as the ACF Western Region Chef of the Year in 2022. Additionally, Clark is the only chef to win Iron Chef Tucson three consecutive times.

Clark also gives back to the culinary community as a member of the Southern Arizona Slow Food Program, a Chef Ambassador for the Tucson City of Gastronomy, and a youth mentor at Pima JTED, supporting local high school students pursuing careers in the culinary arts.

SCOTTSDALE, AZ:

Tiki Taka, the latest restaurant from acclaimed chef and restaurateur Richard Blais, opens in Scott-

sdale. Blais will showcase shared plates highlighting flavors from Japanese and Spanish cultures, while incorporating local ingredients from the Southwest. The cocktail list features playful takes on classics that complement the food menu. The 138 seat restaurant is inspired by lively Spanish landmarks and intimate Japanese izakayas, with communal tables, vibrant neon accents, and digital art displays.

Chef Blais began his culinary career training under some of the world’s most illustrious chefs, including Chef Thomas Keller at The French Laundry, Chef Daniel Boulud at his flagship restaurant Daniel, and Chef Ferran Adrià at El Bulli. His wildly creative approach to cooking led to the establishment of Trail Blais, a culinary consulting group that has designed and launched popular restaurants across the country, including Ember & Rye in Carlsbad, CA, and Four Flamingos in Orlando, FL. He is also widely recognized from Bravo’s Top Chef Series as the winner of the inaugural Top Chef All-Stars. He is the author of three cookbooks, Try This At Home, So Good, and Plant Forward, and currently co-stars alongside Gordon Ramsay on FOX’s Next Level Chef. Chef Blais has partnered with Grand Hyatt Scottsdale resort on all of their food and beverage concepts at the property, including La Zozzona, the Italizona Kitchen, Mesa Centrale, a Southwestern grill, Grand Vista Lounge, H2Oasis, and Sandbar.

NEW YORK CITY:

-- After 11 years at John McDonald's Lure Fishbar, Chef Preston Clark has taken the reins as the executive chef of Bar Mercer.

-- Bret Csencitz, formerly the Owner/Managing Partner of Gotham Restaurants LLC, has started a new position as the Director of Food and Beverage for John Fraser Restaurants at The Edition Hotel, Times Square now overseeing a vibrant, busy, beautiful property.

--KID, the new restaurant from the team behind beloved, family-owned neighborhood restaurant Motel Morris and coffee shop The Commons Chelsea, opened in Chelsea. An homage to owners Brett Nidel, Sam Nidel and Tamara McCarthy’s favorite restaurants growing up in New York City, KID brings a nostalgic yet modern twist to classic market-driven New York cuisine with a seasonal menu by Executive Chef and New York City native, Ian Coogan (formerly of Altro Paradiso, abc kitchen, and abc cocina), in collaboration with Max Blachman-Gentile (previously of Emily, Roberta's, Tørst, and most recently the Culinary Director at Tartine Bakery). The team is completed by Director of Operations Marc Ellert-Beck, who brings extensive hospitality expertise from past leadership roles at il Buco and Wylie

Dufresne’s Stretch Pizza.

--Bananas, the new Asian American restaurant from Chef-Owners Chris Ng (previously of Blue Ribbon and Bond St) and Kyaw Lwin (previously of Yakiniku Futago, Hasalon and Michelin-starred Shmoné) opened in the heart of the East Village. The phrase “Bananas” has been used as a slur to describe Asian Americans who are ‘yellow’ presenting but culturally white due to their upbringing in Western culture. The team expresses their own interpretation of what it means to be Asian American through food, by offering a menu of American favorites with elements of Asian cooking.

ALLAMUCHY, NJ:

After gaining local notoriety and a devoted following for her handcrafted baked goods and pie-of-themonth club, Pastry Chef Rebecca Shuster is opening Farmhouse Sweets, her first brick-and-mortar bakery in The Mall at Panther Valley in Allamuchy, NJ.

WASHINGTON, D.C.:

Arlo Hotels announced the official launch of ART DC, the rooftop at the newly opened Arlo Washington DC. Located in the heart of downtown, ART DC is an indoor-outdoor bar and lounge with 360-degree views of the Capitol Building and the Washington Monument. Celebrated Chef Pepe Moncayo is spearheading the menus, offering elevated Japanese-inspired cuisine specialty libations.

LAS VEGAS, NV:

Amaya Modern Mexican has officially opened its doors at The Cosmopolitan of Las Vegas, redefining the city’s dining and nightlife scene with bold cuisine, innovative cocktails and mesmerizing entertainment. Helmed by Michelin-starred Chef Jason McLeod, Amaya brings the vibrant flavors of Mexico’s coast to life in an exhilarating setting where culinary artistry meets pulsating energy. Amaya was created by Clique Hospitality for Gen3 Hospitality, bringing together industry trendsetters to offer Las Vegas a unique and exciting culinary adventure.

SOUTH FLORIDA:

Yes Hospitality Group, led by President Jay Shirodkar, has completed renovations of its iconic Naked Taco restaurants. With three vibrant locations across South Florida, Naked Taco is elevating the taco and margarita experience with bold flavors, energetic atmospheres, and a uniquely stylish twist. Each lo -

continued on pgs 102-103

Chef Ryan Clark

cation features a full kitchen led by talented chefs, offering a chef-driven menu that goes beyond tacos to include specialty Mexican cuisine. The three locations are South Beach’s ICONIC Naked Taco: Celebrating 10 Years with a Hard Rock-Inspired Redesign; Coconut Creek: A Neighborhood Favorite with High-Energy Sports Vibes; and Pinecrest’s Naked Taco at The Falls: A Grand Space for Bold Flavors.

SARASOTA, FL:

Constellation Culinary Group has appointed Chef Peyton Leffingwell as the new executive chef at Bistro at the Sarasota Art Museum of Ringling College of Art + Design. Leffingwell is spearheading all food and beverage at the Sarasota Art Museum, including the curation of the Bistro’s dayto-day menu and special events

catered by Constellation Culinary Group, taking place in the museum’s event spaces. Chef Leffingwell will also take on a larger role within the Constellation Culinary Group family, offering his services for group events across the Tampa Bay region. He brings extensive experience from high-profile kitchens and a passion for combining classic techniques with modern flavors.

KROWNE WELCOMES JON RODRIGUEZ BACK AS WESTERN REGIONAL SALES MANAGER

Krowne, a leading manufacturer in the foodservice equipment and supply industry, is pleased to announce the return of Jon Rodriguez as the new Western Regional Sales Manager in their Foodservice Division. Jon brings a wealth of industry expertise and familiarity with Krowne’s mission making him a natural fit for this role.

Jon most recently served at Ice-O-Matic, adding valuable experience to his impressive background in the refrigeration and foodservice industries. Based

in Aurora, Colorado, Jon will operate remotely, focusing on overseeing and strengthening relationships across the Western region. His proven track record and knowledge of Krowne’s culture and operations position him to drive success in the region.

“Jon’s return feels like a homecoming,” said Lindsay Komsa, National Sales Manager for Foodservice at Krowne. “We’re thrilled to welcome him back to the team. His experience, leadership, and dedication to excellence will play a key role in supporting our foodservice partners and expanding our reach in the West.”

Krowne invites everyone to join in extending a warm welcome to Jon as he officially re-joins the team on Monday, January 6th, 2025. The company is excited about the opportunities ahead as Jon steps into this dynamic role.

NEW RESOURCE TO TRAIN

NATION’S PIZZA MAKERS

In the heart of a bustling city, Gianni's Pizzeria Academy welcomed aspiring pizza makers. Owner Gianni, a third-generation pizzaiolo, was passionate about preserving the art of pizza tossing while making it accessible to all. But traditional dough was messy, fragile, and prone to waste. That’s when Gianni discovered the CarryHOT ProDough Jumbo Pack.

With 24 ProDough disks—each a durable, silicone-based mimic of real pizza dough—Gianni transformed his training sessions. The disks, glowing faintly in the dim classroom, offered tactile realism without the hassle of cleanup. Gianni paired them with the included Toss Like a Pro DVD, featuring Tony Gemignani, to teach students world-class tossing techniques.

At local schools, ProDough has become a hit during culinary workshops. Teachers utilize it to introduce young students to the art of pizza-making in a fun, hands-on way. Students laugh as they mastered flips, spins, and twirls, building confidence and

coordination.

Pizzerias in the area followed suit, using ProDough for staff training and customer engagement. Tossing challenges became community events, uniting locals while subtly promoting businesses.

By combining innovation with tradition, the CarryHOT ProDough Jumbo Pack became a cornerstone in cultivating the next generation of pizza artisans. Available now for $327.24 at CarryHotUSA.com, it’s your turn to Toss Like a Pro.

NEW SURVEY REVEALS 58% OF TIKTOK USERS HAVE VISITED OR ORDERED FOOD FROM A RESTAURANT AFTER SEEING IT

ON THE PLATFORM

Restaurant marketing agency MGH today revealed the results of a new survey highlighting the platform's influence on dining decisions. The new survey found that 58% have visited or ordered food from a restaurant after seeing it on TikTok -- up from 38% in a 2022 survey conducted by the agency -- and 64% of surveyed TikTok users said they have learned about a restaurant on the platform. Additionally, 33% said they have been interested in visiting a restaurant after seeing videos on TikTok about it.

When asked how much TikTok influences their choice of restaurants compared to other social media platforms, such as Instagram, Facebook, and

The CarryHOT ProDough pack

Chef Peyton Leffingwell

Jon Rodriguez

Yelp, 50% of surveyed respondents stated that TikTok was the key influencer.

The survey also revealed that TikTok users are willing to travel longer and spend slightly more at restaurants they discovered on TikTok. In fact, 56% said they have traveled longer than they usually do to visit a restaurant they saw on TikTok, and an additional 29% said they would be willing to. 52% said they have spent slightly more at a restaurant than they usually do after seeing it on TikTok and 42% said they would be willing to visit a restaurant that was slightly more expensive than their usual if it looked enticing on TikTok.

Surveyed TikTok users are especially drawn to restaurants where the food looks appetizing (53%), looks like a fun place to go with friends and family (45%) or where the videos show a unique menu item (40%). Additionally, 38% said they visited to see what the buzz was about and 33% because they trusted the person or TikTok account who posted the video.

“While TikTok’s future hangs in the balance, the platform's influence on consumers in the restaurant space remains unmatched, and from our previous survey conducted in 2022, we have seen that influence has grown substantially,” commented Ryan

NRF SHOW 2025

from page 50

Another key theme of NRF 2025 was the role of payments and checkout technology in shaping the future of digital commerce. The session on “Powering Next-Gen Commerce Through Payments and Checkout Data” explored how digital wallets, mobile payments, and AIdriven checkout systems are reducing friction, how transaction data can generate strategic insights for personalized marketing, and how streamlining payment experiences can boost customer satisfaction and retention. This session highlighted the growing role of checkout data as an essential tool for understanding and predicting consumer behavior, helping businesses create frictionless transactions while gathering valuable analytics. Retail isn’t just retail anymore. With evolving consumer expectations, more retailers are incorporating foodservice into their business models to create hybrid, experience-driven environments.

At the session “Transforming Errands into Experiences,” speakers including Omri Traub, General Manager of Toast

Goff, EVP, Chief Marketing Officer and Social Media Marketing Director at MGH. “With consumers willing to travel and spend more -- just for a taste of a specific item or to see what the buzz is all about -- restaurants need to take note and leverage these results to help encourage new visits from customers near and far.”

Results were collected on Nov. 13, 2024 and are based on 1,142 U.S. adults ages 18+ who watch Tik-

Retail, and Sean Crotty, founder of Kelly’s Market, discussed the role of in-store food offerings in driving foot traffic and sales, how hybrid models like grocerywine bars are enhancing customer experiences, and the role of unified technology platforms in integrating foodservice into retail.

“Retailers that embrace foodservice are not just selling products; they are creating destinations,” said Crotty. “It’s about turning a quick shopping trip into a memorable experience that keeps customers coming back.”

The importance of food safety and traceability was also a major topic at NRF 2025. With evolving Food Safety Modernization Act (FSMA 204) compliance regulations, businesses must adopt new technologies to meet increasing demands for transparency and accountability.

The session “Food Safety Guaranteed: Unveiling the Tech Solution for FSMA 204 and Beyond” tackled how blockchain and AI-driven traceability tools are ensuring supply chain transparency,

Tok videos. The survey was conducted via the SurveyMonkey Audience Panel by MGH, a fullservice marketing agency specializing in TikTok and social media marketing. The survey results have a +/- 2.959% margin of error.

To read more about the survey results, visit https://www.mghus.com/blog/survey-tiktokdrives-restaurant-sales

About MGH: Based in Hunt Valley, Md., MGH is an integrated marketing and communications agency offering advertising, social media marketing, public relations, media planning/buying, creative design and production, website design and development, market research, and influencer marketing for the restaurant industry and beyond.

MGH's current and recent restaurant franchise marketing clients include Which Wich, bb.q Chicken, Epic Wings, Nestlé Toll House Cafe by Chip, Round Table Pizza, Mason's Famous Lobster Rolls, Rosati's Pizza, Swensons Drive-In, 16 Handles, Ledo Pizza, Great American Cookies, SoBol, Hot Dog on a Stick, Marble Slab Creamery, and Marco's Pizza. Visit https://restaurantmarketing.mghus.com/ for more information on MGH and its franchise restaurant marketing services.

the impact of real-time data monitoring on reducing foodborne illness risks, and how automation is simplifying compliance efforts for operators and suppliers.

With product recalls on the rise and regulatory scrutiny increasing, businesses must stay ahead of compliance demands by embracing cutting-edge food safety technology.

One of the most insightful showcases at NRF 2025 was Jack in the Box’s vision for the future of quick-service restaurants. The company highlighted self-serve kiosks for faster, personalized ordering, robotic fry stations to reduce labor costs, and AI-driven loyalty programs to enhance guest retention. Jack in the Box CTO Doug Cook shared how the company is leveraging technology to streamline operations and enhance customer engagement, with support from Comcast Business powering its digital transformation.

Another standout session, “Digital Transformation: Insider Insights from Starbucks and Levi’s®,” offered a deep dive into how these iconic brands are

embracing AI, automation, and digital integration to drive success. Key highlights included how Levi’s® is modernizing inventory management with AI-powered logistics, how Starbucks is enhancing customer loyalty through predictive analytics, and the role of tech in creating seamless omnichannel experiences.

For foodservice operators, retailers, and industry professionals looking to stay ahead of the latest technology trends and insights, the NRF offers year-round resources. Visit NRF.com for updates on upcoming industry events, subscribe to NRF’s newsletter for the latest insights in retail and foodservice tech, and engage with NRF on social media to stay connected with industry leaders.

As NRF 2025 demonstrated, technology is no longer just a tool—it’s the backbone of modern retail and foodservice operations. By embracing these innovations, businesses can create smarter, more efficient, and customer-centric experiences that drive growth and success in the evolving marketplace.

THE BEST EGG SUPPLIERS FOR FOOD SERVICE AND GROCERS

Eggs are a staple due to their protein and other nutrients. All food services have a mission to obtain the best of the best from the market — that way, they can provide a quality inventory for their customers. Learn about the best egg suppliers for grocery stores and other establishments.

The Recent Egg Shortage

Eggs are a key breakfast food and necessary ingredient in numerous dishes. Demand has always been steady no matter the economic pressure, with the yearly consumption measured at 281.3 eggs per person in 2023.

That said, businesses should be mindful about which egg suppliers they work with. There have been egg shortages and price hikes of about 38% in 2024, bringing the average cost of a dozen to roughly $3.65. Experts believe the bird flu outbreak and inflation are the top contributors.

It is theorized that farms and producers will eventually recover and stabilize prices, but time is of the essence for grocers and food services. Here are some key considerations when seeking an egg supplier:

• Different types of eggs: Grocery stores should offer a variety of eggs for their consumers. A healthy mix of cagefree, free-range and pasture-raised eggs is ideal. Adding innovative egg snacks can also make the aisle more diverse.

• Egg health: Getting a fresh batch of eggs is important for your customers, as a negative experience puts your reputation on the line. Work with a supplier who prioritizes egg health.

• Sustainability practices: With growing environmental concerns, there is increasing interest in more sustainable options. Food establishments should partner with suppliers who have sustain-

able practices that they can take pride in.

• Reliability in production: Depending on the size of your food service, you might need a high volume of eggs. The ideal egg supplier should meet your levels of demand. You could also work with multiple egg producers to offer different brands at your place of business.

Best Egg Suppliers for Retailers

While all eggs come from the same animals, certain brands may have specialties and standards. Here are the best egg suppliers for retailers.

1. Sauder’s Eggs

What to expect: Large selection of high-quality eggs, jumbo size

Sauder’s Eggs is recognized as one of the most reputable egg-wholesaling businesses, working with family-owned and operated farming operations. All dozens are placed in recyclable cartons to promote sustainability.

All eggs are of high quality, as chickens are fed Sauder’s Gold feed. This feed

provides omega-3 fatty acids, lutein and other vitamins to boost the health benefits of this kitchen staple.

The best thing about Sauder’s Eggs is the variety — you can get traditional, organic, regular and brown cage-free eggs. Cage-free means all laying hens were placed in open indoor spaces to minimize stress and infighting. There are also free-range ones, which grants chickens even more freedom to roam in an outdoor environment.

Sauder’s Hard-Boiled Eggs are also an innovative standout to offer at your store. Customers can get perfect, readily made hard-cooked eggs for snacking, with mouthwatering flavors like Buffalo Hot and Red Beet.

2.

Happy Egg Co.

What to expect: Free-range eggs with orange yolks

Happy Egg Co. is a gourmet egg supplier that keeps production simple. Family-owned farms provide nutritious feed and fresh water to hens, ensuring they

lay delicious eggs for loyal customers. Everything is packed in biodegradable cartons.

The Heritage Free-Range dozen is Happy Egg Co.’s most popular offering, containing a rich and flavorful orange yolk. Michelin-star restaurants approve of using these different brown and blue eggs in their coveted dishes.

3. Vital Farms

What to expect: Best pasture-raised eggs, Heirloom blue eggs

Vital Farms is one of the most popular egg brands, potentially because of its slogan, “Keeping It Bullsh*t-Free.” All farmers and suppliers prioritize animal welfare to ensure ethically produced and pasture-raised eggs.

No pesticides or herbicides are used on the pastures for the sake of the chickens and the environment. You can look forward to those beautiful golden yolks and delicious tastes without an ounce of guilt.

Aside from pasture-raised eggs, there are also True Blues Heirloom Blue Eggs. These come from Azur hens, known for their bright white feathers. You can get 12 distinct-looking eggs sourced from the same fields.

4. Fremont Farms

What to expect: Liquid egg products

Fremont Farms in Iowa is a supplier from different family farms that have been involved in egg production since 1998. They are best known for their liquid whole eggs, egg yolks and egg whites, which remove their outer shell to skip the carton packaging.

Fremont Farms has recently transitioned to cage-free production, building modern production facilities to ensure

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Spotlight on AutoFry: A Newcomer’s Best Friend

AutoFry is a prime example of ventless, automated technology tailored to the needs of foodservice operators. Here’s what makes AutoFry a standout choice for newcomers:

• Fully Enclosed Design: AutoFry’s self-contained system eliminates the need for a hood, making it ideal for spaces where traditional frying would be impossible.

• Ease of Operation: With simple controls and automated cooking processes, even inexperienced staff can produce high-quality fried foods.

• Safety Features: AutoFry’s enclosed design minimizes risks associated with open frying, such as oil splatters and fires.

• Compact Footprint: Its spacesaving design allows operators to maximize kitchen real estate without sacrificing functionality.

Real-World Applications

Ventless, automated equipment like AutoFry is transforming various foodservice models:

• Small Cafés and Coffee Shops:

Adding a fryer to the menu can expand offerings to include snacks and light meals without requiring a full kitchen build-out.

• Food Trucks: AutoFry’s compact, ventless design makes it an ideal solution for mobile food businesses.

• Convenience Stores: C-stores can easily add hot, freshly fried items to their product mix, increasing revenue opportunities.

• Ghost Kitchens: These deliveryonly operations benefit from AutoFry’s ability to produce high-quality food in a small, ventless setup.

The Road Ahead: Discover AutoFry at The 2025 NAFEM Show

As the foodservice industry continues to embrace innovation, staying ahead of the curve is essential for newcomers and seasoned operators alike. The 2025 NAFEM Show, held at the Georgia World Congress Center in Atlanta, Georgia, is the perfect opportunity to explore cutting-edge solutions like AutoFry. This premier event takes place from February 26th - February 28th, bringing together the best in foodservice equipment, providing attendees with hands-on demonstra -

tions and expert insights.

Be sure to visit AutoFry at Booth #1 to see how ventless, automated technology can transform any foodservice venture. From businesses that are just starting out or looking to optimize their existing operation, AutoFry offers the tools owners and operators need to succeed.

Entering the foodservice industry can be daunting, but the right equipment can make all the difference. Ventless, automated solutions like

AutoFry empower newcomers to overcome traditional barriers, streamline operations, and deliver exceptional food to their customers. Don’t miss your chance to discover the future of foodservice at The 2025 NAFEM Show and see how AutoFry can help you turn your culinary dreams into reality.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

du Pont: two years later his young wife Irma will give birth upstairs to their son Paul.

To some degree a scrapbook—there are photos of the chef as a schoolboy, at table with Alain Chapel, Roger Vergé, and Jacques Maximin, in a newspaper ad with Jacqueline Bisset, and hanggliding in the Alps—the book also contains more than 40 current recipes from Le Auberge du Pont de Collonges, the official name of the restaurant most commonly known simply as Paul Bocuse.

There are tributes from the chef's children, his longtime staff, and those who are currently running the restaurant. Everything adds up to a tribute to the lasting influence of one of the twentieth century's defining culinary figures, both in France and abroad.

This is the translation of D'Auberge et d'Histoire.

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

The BOW Knows... Business with Nic Cober

Hosted by Nic Cober, The Black Owner & Women’s Collective, also known as THE BOW COLLECTIVE,™ is an organization and sisterhood of the Nation’s top 1% of Black Women Enterprises. As “Business Philanthropists” they work together to bring awareness, business opportunities, and capital resources to black women enterprises. from page 68

MEDIA CORNER

techniques and standards that had defined his career. For many, his mentorship was transformative.

“Working with Chef André wasn’t just about learning to cook,” said Jeremiah Stone, chef of Wildair. “It was about understanding what it means to truly care about every dish and every diner. He was meticulous, but always kind.”

Despite his accolades—including the James Beard Lifetime Achievement

CHERRY DUMAUAL

Award and the Legion d’Honneur— Soltner remained grounded. He resisted the temptation to expand his brand, believing his presence in the kitchen was essential to maintaining Lutèce’s reputation. “He believed in staying true to his craft,” said Danny Meyer. “That level of dedication is rare, and it’s why his impact endures.”

Soltner’s influence goes far beyond his three decades at Lutèce. His insistence on fresh, high-quality

from page 20

Asparagi, with their tender and delicate taste, are often used in risottos and frittatas, adding a touch of elegance to the table. Each of these vegetables tells a story of tradition and passion, making them symbols of amore in the kitchen.

What special dishes or flavors will you feature on Limoncello’s Valentine’s Day menu to evoke feelings of love and warmth for your diners?

For Valentine’s Day, our menu will feature dishes designed to evoke love and warmth. For example, one of our special antipasti will be a delightful crema di asparagi (cream of asparagus) paired with formaggio feta (feta cheese) and served over toasted bread for a Neapolitan twist on bruschetta. For one of our primi piatti, guests can enjoy Rotoli di Melanzane con Ricotta e Spinaci (rolled eggplant with ricotta and spinach), a dish that beautifully balances rich flavors with a light and elegant presentation. These dishes, along with our other Valentine’s

HOBART

from page 66

The racks are lightweight, corrosion resistant and fully removable to provide access for thorough cleaning (reach-in and pass-thru models only).

IBEX will have its IBEX rapid-cook oven on display. This oven uses Radio Frequency (RF) cooking technology to ensure consistent heating, learning and adapting in real time without any points of measure. It provides combi oven quality at speed oven times without the need for water, a hood or drain — a feature that also simplifies instal-

Day specials, will celebrate the romance of Napoli and create an unforgettable dining experience for our guests.

What dishes would you recommend to a couple—one vegetarian, the other not—for a memorable dining experience at Limoncello?

For the vegetarian guest, I would suggest:

• Insalata di Rucola Fresca (fresh arugula salad), a light and refreshing option featuring crisp arugula balanced with vibrant flavors.

• Sacchetti di Formaggio con Pera, Gorgonzola e Salsa Cremosa al Tartufo (cheese sacchetti with pear, gorgonzola, and truffle cream sauce), offering a luxurious combination of sweet and savory flavors.

• Melanzane Parmigiana (eggplant parmesan), a classic Neapolitan dish crafted with tender layers of eggplant, fresh tomato sauce, and melted mozzarella.

ingredients helped set a new standard for American fine dining, while his hands-on approach to hospitality redefined what it meant to be a chef. “Lutèce wasn’t just a restaurant,” said Eric Ripert. “It was a cultural institution. It inspired so many of us to dream bigger.”

Beyond the kitchen, Soltner’s legacy lives on in the countless chefs he mentored and the diners he delighted. His ability to blend precision with

For the non-vegetarian guest:

• Burrata e Prosciutto di Parma con Verdure Grigliate (burrata and Prosciutto di Parma with grilled vegetables), showcasing creamy burrata paired with the savory richness of prosciutto.

• Gnocchi con Zucchini e Speck (gnocchi with zucchini and smoked prosciutto), combining pillowy gnocchi with the bold flavor of speck.

• Pollo Parmigiana (chicken parmesan), featuring tender chicken cutlets baked with marinara sauce and melted mozzarella.

Together, these dishes provide a harmonious dining experience, celebrating the romance of Napoli and the joy of sharing a meal.

How do you incorporate fresh, local ingredients to craft dishes that reflect Napoli’s essence while resonating with modern diners seeking heartfelt, sustainable dining experiences?

In Napoli, we have a centuries-old

warmth ensured that Lutèce became not just a place to eat, but a place to belong. “Restaurants are extensions of our lives,” Meyer reflected. “What André understood better than anyone was that a great restaurant isn’t just about food—it’s about people.”

In an industry that often prioritizes trends over substance, Soltner’s life and career remain a testament to the enduring power of craftsmanship, humility, and heart.

lation. The rapid-cook oven is certified ventless for fatty proteins and gently accelerates the heating process to reduce cooking time by 50% or more.

Hobart Service and Parts will have representatives available to discuss how they can help kitchens reduce downtime and costs through service plans and preventive maintenance. Our team will be there to provide customized Service solutions tailored to empower your operations teams. The Hobart Genuine Parts team will be

showcasing its SOLUTIONS catalogs, a valuable resource featuring newly designed kits engineered to streamline kitchen operations.

ITW Food Equipment Group LLC, a subsidiary of Illinois Tool Works, is the brand behind the brands found in commercial kitchens, cafeterias, bakeries, delis and groceries around the world. An ENERGY STAR® Partner of the Year since 2008, ITW Food Equipment Group embodies a family of premium brands including Hobart,

tradition of eating sustainably. Whether you are a home chef or an executive chef, sourcing food from local farmers and fishermen is simply a way of life. In Italy, organic foods are the rule, not the exception, and this philosophy guides every dish we create at Limoncello Trattoria Napoletana. By using fresh, locally sourced ingredients, we honor the rich culinary heritage of Napoli while offering a heartfelt and sustainable dining experience that resonates with modern diners.

Limoncello Trattoria Napoletana is more than just a restaurant—it’s a gathering place where lovers, friends, and family experience the warmth and hospitality that Napoli is renowned for. Whether you’re looking for a casual meal or celebrating a special occasion, Limoncello invites you to relax, unwind, and savor the flavors of Naples.

Find out more at limoncelloct.com.

Traulsen, Baxter, Vulcan, Wolf, Berkel, Stero, Somat, Gaylord and Kairak— covering the core needs of commercial kitchens, from food preparation and refrigeration to cooking, baking and ventilation to weighing and wrapping to dishwashing and waste disposal. Backed by our nationwide network of factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Explore ITW Food Equipment Group by visiting Itwfoodequipment.com.

es. Whenever possible, resurfacing should be scheduled during the offseason from December 1 to March 31. If that’s not feasible, affected restaurants should be notified before the start of the April 1 café season so they can plan accordingly.

In addition, we’re urging the city to prioritize completing resurfacing projects as close to April 1 as possible. Delays can unnecessarily extend disruptions, creating even greater challenges for restaurants during their busiest months. Finally, we believe businesses should receive prorated refunds for any fees paid to operate outdoor cafés when resurfacing prevents them from using these spaces. Such refunds would help offset financial losses and demonstrate the city’s commitment to supporting small businesses.

Outdoor dining has become an indispensable part of New York City’s

LEGAL INSIDER

hospitality industry. During the COVID-19 pandemic, outdoor setups provided a lifeline for businesses when indoor dining was prohibited. Even now, these spaces continue to enhance the city’s streetscape, drive economic activity, and create jobs. Yet, the benefits of outdoor dining can only be realized if businesses are protected from unnecessary disruptions.

Imagine a small restaurant that invests thousands of dollars into a beautifully designed outdoor dining space, hires additional staff, and secures permits, only to be told days later that it must dismantle everything due to an unforeseen resurfacing project. It’s not just a financial setback—it’s a blow to the morale of the entire team. This kind of disruption is preventable with better planning and communication between city agencies and business owners.

It’s important to acknowledge that

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with rate and method of compensation.

- Timing of Payment. Date on which the hiring party must pay, or the mechanism by which such date will be determined. If there is no specified date in the contract, then payment is due within 30 days after the completion of work. Lastly, once the Freelancer has commenced work, the hiring party cannot require that the Freelancer accept less than the agreed upon compensation.

- Submission of Services Rendered Date the Freelancer must submit a list of services rendered to the hiring party. Please note that this added requirement is not included in the NY City FIFA.

Record-Keeping Requirements

Hiring parties must retain freelance contracts for 6 years.

Discrimination

and Retaliation Prohibited

The statute sets out that discrimination and retaliation are prohibited. Hiring parties cannot “take any action that is reasonably likely to deter a Freelancer from exercising their rights under the NY State law.” Entities will be

street resurfacing crews play a vital role in maintaining New York City’s infrastructure. This isn’t about blaming those doing the work; it’s about finding solutions that minimize harm to local businesses. By requiring better coordination, advance notice, and financial relief, the city can strike a balance between repairing its streets and supporting its hospitality industry.

The NYC Hospitality Alliance is urging the City Council to adopt our proposed amendments to Int 0552-2024

A. These changes—providing notice, coordinating with outdoor dining programs, minimizing disruptions, and refunding fees—will help ensure that street resurfacing projects don’t needlessly harm small businesses.

New York City’s restaurants are more than just places to eat—they’re cultural hubs, job creators, and cornerstones of their communities. Pro -

tecting them from unnecessary disruptions isn’t just a business issue; it’s a community issue. As we approach another busy outdoor dining season, now is the time to take action and ensure that restaurants can continue to thrive.

The NYC Hospitality Alliance remains committed to advocating for the thousands of restaurants, bars, and nightclubs that make New York City the dining capital of the world. If you’d like to join our efforts or learn more about our advocacy work, visit www. thenycalliance.org or contact us at info@thenycalliance.org. Together, we can protect the small businesses that make our city so vibrant and unique. Let’s work together to keep New York City’s hospitality industry strong, resilient, and ready to serve.

exposed to claims when they refuse to engage with a Freelancer who requests a written contract or who attempts to reinforce the written contract.

Violations

The penalties incurred depend on the violation. Causes of action founded in discrimination or failure to timely pay have a six year statute of limitations. These violations carry penalties including, double damages, injunctive relief and “any other remedies deemed appropriate.”

Actions involving a violation in the written contract, carry a two year statute of limitation and statutory damages of $250.

Thoughts Moving Forward

Generally it is a good habit to document all service relationships. This allows businesses to track what work is being done and by whom. Since New York requires all entities to follow this law, it generally is a good practice for restaurants to memorialize service relationships and maintain records of same.

SOBER CURIOUS

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prepare their own syrups, infusions, and juices, ensuring every cocktail was a masterpiece of flavor and balance and our goal is to help them consistently accomplish that goal,” Wachtel continued.

ProofNoMore can help restaurants understand the potential ROI of a well-executed non-alcoholic program. By attracting a new segment of customers and offering a wider range of choices, restaurants can increase their customer base and drive

ORBISK

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Der Veen then suggests the Implementation of Actionable Changes: Adjust processes like portioning, procurement, and menu planning based on insights. Simple changes—such as preparing smaller buffet portions or optimizing stock levels—can lead to significant waste reductions. He suggests the final step as Engaging Staff and Guests: Educate your team about waste-reduction goals and involve them in implementing solutions.

Orbisk’s Orbi device is revolutionizing food waste management. Combining a smart camera and a scale, it automatically registers food waste, capturing details like weight, and type. This data

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uted to advocacy efforts through the National Restaurant Association.

"I understood the challenges and opportunities at Mas Mex from day one," Iannucci said. "The first priority was to stabilize operations, refine the leadership structure, and create a scalable growth framework.” Iannucci’s strategic vision for Mas Mex centers on three critical priorities: building a strong team, stabilizing operations, and charting a sustainable path for expansion.

From the outset, he focused on assembling a leadership team capable of driving the company’s long-term objectives rather than just addressing immediate needs. This involved restructuring roles and hiring top talent

revenue. Attracting “Sober Curious” consumers and those who prefer to moderate their alcohol consumption expands the restaurant’s potential clientele. Offering a sophisticated and thoughtfully curated non-alcoholic menu demonstrates a commitment to inclusivity and customer satisfaction. While individual non-alcoholic cocktails may have lower price points than their alcoholic counterparts, the volume of sales and the potential for upselling can significantly contrib -

ute to overall revenue. Providing a diverse range of options ensures that all guests, regardless of their drinking preferences, can enjoy a fulfilling and enjoyable dining experience.

The rise of the Sober Curious movement presents a significant opportunity for restaurants to adapt and thrive. By embracing high-quality non-alcoholic options, investing in staff training, and partnering with distributors like ProofNoMore, restaurants can not only cater to the evolv-

ing needs of their customers but also position themselves for long-term success in a rapidly changing market.

To learn more about Cheeky Cocktails and how ProofNoMore can help your restaurant create a successful non-alcoholic beverage program, please contact ProofNoMore (ProofNoMore.com) for more information and to schedule a sample tasting.

is displayed in an intuitive dashboard, enabling operators to make data-driven decisions. “Orbisk’s solution offers a 3-10x return on investment,” van der Veen explained. “For many of our clients, it pays for itself in just a few months by saving tens of thousands of pounds of food annually.” Orbisk also provides dedicated food waste coaches who help kitchens analyze data and implement changes. Their technology seamlessly integrates into operations without disrupting workflow, making it an ideal choice for both small kitchens and large facilities.

Hotels like Mövenpick Aqaba and Tala Bay have already reaped the benefits of

Orbisk’s technology. By reducing overproduction and creatively repurposing leftovers, they cut food waste by 25%, saving €69,000 annually. These efforts also prevented 44,500 kilograms of CO2 emissions—the equivalent of planting 2,200 trees. “The scale of change is inspiring,” van der Veen noted. “Even small adjustments, when multiplied across operations, yield incredible results.”

Orbisk is thrilled to have the backing of Leonardo DiCaprio, a passionate advocate for environmental sustainability, through Regeneration.VC. Together, they’re transforming kitchens into zerowaste champions and contributing to a

more sustainable future.

From quick-service restaurants to healthcare facilities, every foodservice operation has an opportunity to address food waste. With growing consumer and regulatory pressures, reducing waste isn’t just good for the planet—it’s a competitive advantage.

To learn more about creating an effective food waste strategy, visit www.orbisk. com or email info@orbisk.com for a free consultation and demo. Let Orbisk help you cut waste, save money, and build a more sustainable operation.

to align with the company’s ambitious growth plans. Stabilizing operations was another immediate focus, as the company faced financial and sales challenges common in today’s restaurant landscape. To address these, Iannucci implemented purchasing systems and operational checks to tighten controls, manage escalating costs, and ensure consistent performance.

Beyond stabilization, Iannucci laid the groundwork for Mas Mex’s growth strategy, emphasizing shared services to optimize resources across its multiple brands. This approach allows the organization to operate efficiently while preserving the unique identity of each concept. “We’re build -

ing a platform that supports multiple concepts, ensuring efficiency while maintaining brand integrity,” Iannucci explained. By focusing on these foundational areas, he has positioned Mas Mex for significant expansion and long-term success.

Escalante’s long-standing reputation and Fat Rosie’s vibrant appeal offered unique opportunities to merge tradition with innovation. Iannucci emphasized the importance of honoring each brand's identity while integrating new technologies.

“From scratch kitchens to awardwinning margaritas, we’re preserving what makes these brands special," he shared. "At the same time, technology like pay-at-table systems and auto -

mated scheduling is helping us navigate rising labor costs and improve efficiency. These challenges force us to think differently,” Iannucci said. “Whether it’s streamlining menus or leveraging technology, we’re constantly innovating to maintain our edge.”

Under Iannucci’s guidance, Mas Mex is poised for significant growth, with plans to open three new units in 2024 and explore opportunities for further expansion in the Midwest and Southeast. “We have a long runway of opportunities,” the Houston, TX based executive concluded. “I’m excited to grow these brands, create memorable guest experiences, and build something that lasts.”.

IANNUCCI

of resilience, adaptability, and collaboration. This industry is fast-paced and ever-changing, so being able to pivot while staying true to your core values is critical. Another invaluable lesson is the strength that comes from having a great team. The entire Potomac Hospitality Group team, from our certified chefs to our hospitality staff, plays an essential role in bringing our vision to life. Their passion, dedication, and talent are the foundation of everything we do, and their contributions make our success possible.

I’ve also come to understand the immense value of collaboration and support among women in business. As a founding member of The BOW Collective™, I’ve experienced firsthand how powerful it is when Black women come together to uplift one another, share resources, and create opportunities to grow and scale our businesses. Empowering others, particularly women, not only strengthens my own journey but fosters a community of innovation and success.

Your portfolio spans a casual to upscale dining and a farm/event venue, how do you tailor the guest experience across these diverse concepts?

We start with a shared philosophy: every guest deserves an unforgettable experience. While the approach may vary, the heart of our hospitality remains the same. For fast casual dining, like Ruby’s Southern Comfort Kitchen, we focus on creating a warm, welcoming atmosphere for our “cousins” that feels like coming home, with hearty meals rooted in tradition. For our upscale dining and event venues, we elevate the experience through refined menus, impeccable presentation, and personalized service that caters to every detail. Across all concepts, we prioritize connecting with our guests and exceeding their expectations, ensuring that no matter the setting, they feel valued and cared for.

Tell us about The Secret Supper Experience: Fried Chick’n & Champagne. Fried Chick’n & Champagne: The Secret Supper Experience is our exclusive luxury dining event, hosted across

the US. The excitement lies in the mystery—details are kept under wraps until 48 hours before the event. Thanks to the brand we've built, our guests know they're in for a treat every time.

We started The Secret Supper Experience to offer an extraordinary dining experience without the need to travel into the city or out of town. People wanted something more elevated, and we delivered.

Since then it has grown to one of our signature events that hundreds of people have flocked to.

Our most recent secret supper, themed "Moroccan Nights," delivered a vibrant, jewel-toned evening with live performances, farm-to-table fare, and an immersive experience in the sights, sounds, and flavors of northern Africa. The family-style luxury dinner event offers our guests an opportunity to connect, network and collaborate in ways that a traditional dinner would not.

The Secret Supper will be returning in 2025, and we are incredibly excited for what’s in store

Tell us about Marcellus Farms Estate, the 40 Acre Estate in Brandywine, MD. Marcellus Farms Estate is a private, 40-acre venue in Brandywine, MD. As one of the few Black-owned farms in the region, it serves as a catalyst for cultural enrichment and community empowerment. The picturesque estate offers a unique agritourism experience, inviting visitors to immerse themselves in highquality cottages, events, and more.

Potomac Hospitality Group has come in as curators of Marcellus Farms Estate, offering an opportunity to scale the farm as an events and hospitality venue near the DMV area. Since coming on as partners, we’ve had the pleasure of hosting Fried Chick’n & Champagne: The Secret Supper Experience at the venue. Guests are always surprised and dlighted by the Black-owned farm with cottages, art, and culture.

Tell us about Ruby’s Southern Comfort Kitchen in Bowie, MD, and Maryland Governor Wes Moore’s gathering of restaurateurs at Ruby's Southern Comfort Kitchen to discuss the restaurant's importance in economic

development in the region.

During the 2024 Maryland Restaurant Week, Governor Wes Moore visited Ruby’s Southern Comfort Kitchen, enjoying some of our signature Southern dishes, including our famous fried chicken and mac and cheese. The visit also served as a hub for an important conversation, facilitated by Governor Moore and Alexander Austin, president & CEO of the Prince George’s County Chamber of Commerce. They discussed the motivations behind starting a business in Prince George's County, the significance of minority-owned restaurants, the unique challenges they face, and opportunities for collaboration between the restaurant industry and government initiatives.

Ruby’s represents more than just a restaurant; it's a reflection of my grandmother’s legacy, built on family recipes passed down through generations. We’re honored that Governor Moore chose Ruby’s to facilitate this important conversation, supporting the restaurateurs of Maryland’s vibrant culinary scene. Having someone as supportive of local culture as Governor Moore join us was truly special.

Which POS system(s) do you use?

We use TOAST POS because it’s specifically designed for the restaurant and hospitality industry, has seamless integration for online orders, payments, and sales tracking, and has detailed analytics that help us make informed decisions to enhance efficiency.

What’s your favorite equipment for the back of house and front of house?

Two pieces, actually. We have a custom-built smoker from J & R Manufacturing in Texas. We’re cooking ribs, brisket, smoked meats—you name it. We also have a set of combi ovens that allow us to program menu items to come out at the correct temperature and time with ease during production.

How many employees do you manage, what’s your management style?

At Potomac Hospitality Group, I work alongside a team of over 40 talented individuals, each bringing unique skills and creativity to the table. My manage-

ment style is centered around empowerment. I believe in creating an environment where everyone on the team feels valued, supported, and encouraged to reach their highest potential.

I focus on providing opportunities for growth and showcasing the incredible talents of our team members wherever I can, whether that’s through leadership roles, creative input on projects, or recognizing their contributions publicly. I trust my team to take ownership of their work and provide them with the resources and guidance they need to excel.

Tell us about THE BOW COLLECTIVE,™ and being a Founding Member. The Bow Collective™ is a network of Black women business owners who collaborate to scale their businesses by securing capital, contracts, and increasing visibility. This organization was created to amplify Black-owned businesses run by women, particularly those with gross annual revenues of $1 million or more. Our mission is to foster a powerful sisterhood that focuses on raising awareness and creating opportunities for Black women entrepreneurs. We aim to provide a platform that connects media, the public and private sectors, and lending institutions with businesses led by Black women, driving growth and creating new avenues for success.

Looking ahead to 2025, what are your top priorities for Potomac Hospitality Group? A: In 2025, we’re focused on a few key priorities:

--Expanding Our Reach: We aim to grow our footprint through strategic partnerships, new ventures, and increased community engagement to bring our unique hospitality to even more people.

--Sustainability and Innovation: As we continue to evolve, we’re prioritizing sustainable practices and incorporating innovative culinary techniques to enhance our offerings while remaining mindful of our environmental impact.

--Elevating the Guest Experience: Through training programs and team development, we’ll ensure our staff continues to deliver world-class service, maintaining the integrity and love that define Potomac Hospitality Group.

In 2024, indirect losses have become a more pressing concern for businesses, as supply chain disruptions and extended recovery times have increased the financial impact of these events. While direct losses are typically covered by standard business insurance policies, indirect losses can be even more damaging. Recovering from the loss of a roof is one thing, but losing several months of income while repairs are made could push a business to the brink of closure.

Ensuring Adequate Coverage for Indirect Losses

To protect against indirect losses, it’s crucial to have business interruption coverage as part of your policy. In 2024, business interruption values are still calculated using revenue from the most recently completed 12-month financial period. This is typically done using a deductive approach: annual net sales plus other earnings from business operations, minus certain non-continuing expenses. However, if your company is experiencing rapid growth or significant changes, it’s advisable to update your business interruption values more frequently than once per year to ensure adequate coverage.

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glaze for summer, seasonal ingredients create excitement and drive traffic.”

The Ken’s® and Sweet Baby Ray’s® lines of dressings, barbecue sauces, wing sauces, and marinades offer foodservice operators a versatile toolkit to elevate menu offerings across dayparts. From classic BBQ staples to innovative dishes, these sauces provide operators with an easy way to incorporate bold, craveable flavors that resonate with customers. “Sweet Baby Ray’s is more than just a barbecue sauce—it’s a platform for creativity,” said Chef Gregory Schweizer. “Operators can use it as a base for dips, glazes, or even as a key ingredient in unexpected applications like BBQ-inspired flatbreads or loaded fries.” Specials including flavors like Citrus Chipotle or Mango Haba-

Additional Time Element Coverages to Consider

Restaurant owners in 2024 should also consider additional time element coverages for indirect losses, including:

1. Civil Authority Coverage: Protects against losses incurred when a government authority restricts access to your business due to a covered event, such as a mandatory evacuation before a hurricane.

2. Dependent Properties Coverage: Covers losses resulting from damage to a supplier or key business partner that affects your operations.

3. Off-Premise Service Interruption Coverage: Covers losses due to interruptions in essential services (e.g., electricity, water) caused by damage away from your premises.

A comprehensive review with your insurance broker will help determine what constitutes a “physical loss” under your policy and identify any additional coverages or policy limits you may need to protect your operations adequately. With the increasing

frequency of extreme weather events and other disruptions, taking these steps is more important than ever to safeguard your business in 2024.

nero create seasonal excitement, while consistent product quality ensures streamlined execution in the kitchen.

For operators looking to reduce waste and boost efficiency, Sweet Baby Ray’s is the centerpiece of sauces that seamlessly integrate into existing menus, enabling them to meet the demand for bold, signature dishes without the need for complex preparation.

Operators increasingly turn to versatile products like Ken’s dressings to manage food costs and labor constraints. Pre-made options ensure consistency while eliminating the need for scratch preparation. “Our Scratch Style Buttermilk Ranch, for instance, offers the flavor of house-made dressing without the hassle,” said Chef Gatto. “It’s a game-changer for operators jug-

Speak to your insurance broker for more information about these coverage options. Learn more at https://www.hubinternational.com/ industries/hospitality-insurance/

gling labor shortages.”

As the industry continues to evolve, staying competitive requires a proactive approach. Chefs Gatto and Schweizer emphasize the importance of observing trends, leveraging versatile ingredients, and collaborating with partners like Ken’s Foods. “The future lies in bold flavors, health-conscious twists, and seasonal offerings,” said Chef Gatto. “Operators should focus on creating memorable dining experiences through quality and innovation.” Chef Schweizer agreed, adding, “Whether it’s incorporating plant-forward elements or experimenting with global sauces, there’s no shortage of ways to keep menus fresh and appealing.”

For foodservice operators and dis-

tributors looking to innovate their menus, Ken’s Foods offers extensive resources. Chefs can explore recipes, request samples, or schedule ideation sessions with Ken’s culinary experts at their state-of-the-art kitchen facilities. “We’re here to help chefs unlock their creativity,” said Chef Schweizer. “Whether it’s developing a new LTO or revamping a menu, we’re committed to their success.”

To learn more, visit the following sites or reach out to a Ken’s Foods representative to discuss how their products can transform your menu:

• kensfoodservice.com

• sbrfoodservice.com

• kogisauce.com

KEN'S

NY RESTAURANT SHOW

Singer Equipment, Roger and Sons, Maximum Quality Foods, I. Halper Paper and Supplies, Marx Companies, Total Food Service, Riviera Produce, Felicetti Pasta, TAT2 Spirits, Toufayan Bakery, Culinary Depot, and many others. For information on exhibiting and sponsoring visit https:// www.newyorkrestaurantshow.com/ exhibits-sponsorships-activations.

Registration is now open for the New York Restaurant Show. Register by February 19 to save more than 20%. General admission includes exhibits, sessions, and competitions. Separate registration is required for the specialty workshops. Visit www. newyorkrestaurantshow.com for full program details along with information on exhibitor and sponsorship opportunities.

EVERSTEEL

from page 54

area contact, making the UltraRinse in EverSteel the perfect tool for washing produce. It is easy to install and is retrofit-compatible with all EverSteel manual faucets and pre-rinse units.

EverSteel single lever product line

T&S was pleased to announce another innovative addition to the EverSteel line with the launch of the EverSteel single lever, single hole pre-rinse unit, faucet and low-profile pre-rinse unit. This line is the first of its kind in the domestic foodservice market.

Featuring all the benefits of the EverSteel line, the single lever prerinse unit, faucet and low-profile prerinse unit include a brushed stainless finish, lead-free construction, single lever cartridge and a limited lifetime warranty. The pre-rinse units are compatible with multiple spray valve options, including the S-0107-Y, S-0107 and the low-flow S-0107-J, ensuring customizable water efficiency and performance for any operation.

More than a plumbing solution

From its durable stainless-steel construction to its globally recognized certifications, EverSteel represents more than just plumbing equipment,

The New York Restaurant Show is owned by Restaurant Events, LLC, which also owns and produces and California Restaurant Show, The Pizza Tomorrow Summit and the Florida Restaurant Show. These restaurant trade shows and conferences offer access to the hottest menu trends, stateof-the-art design and decor, the best in business education, and hundreds of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof. The content, developed in partnership with the State Associations and a Conference Advisory Board, is focused onall segments of the industry from independent restaurant owners to chain operators to commercial and institutional foodservice operations.

Smith’s commitment to fresh, local, and seasonal ingredients. “California gives us such amazing produce year-round,” Smith explained. “For me, pizza is a canvas to highlight that.”Popular pies include the Rocket Man, a vegetarian creation featuring arugula, onions, Estero Gold cheese, and extra virgin olive oil, and the award-winning Days Between, which combines Point Reyes Toma cheese, fennel, apple slices, and micro fennel. Even the pepperoni-laden Ultimate Pizza features premium ingredients sourced from Chef’s Warehouse.

it special.”

In 2020, Smith took home dual honors at the Real California Pizza Contest, winning the Cal-Mex and Plant Forward categories. His Cal-Mex pie, The Elotero, featured guajillo-braised pork shoulder and California cheeses, while his vegetarian entry, Fire on the Mountain, highlighted roasted cauliflower and Fresno peppers. “Those wins meant a lot because they showcased who we are as a restaurant—our love for California and its ingredients,” Smith said.

it’s a testament to T&S’ dedication to supporting foodservice professionals with dependable, high-performance tools they can trust. With EverSteel, your operation isn’t just equipped; it’s empowered to perform at its best, delivering exceptional results meal after meal, day after day.

Explore the EverSteel line today and experience the unmatched durability, efficiency and innovation your kitchen truly deserves. Visit T&S Brass to learn more.

T&S Brass and Bronze Works, Inc. has been a leader in providing innovative equipment solutions to the foodservice and plumbing industries for more than 75 years — since 1947 — when it developed the first pre-rinse unit. Today, with facilities on the east and west coasts of the U.S., in Shanghai, China and in Europe, T&S leads the way in environmental initiatives from eco-friendly manufacturing processes to development of award-winning water- and energy-conserving products. T&S is among the first commercial plumbing manufacturers to be registered by UL to ISO 9001 Certification, the most stringent a corporation can receive.

“Chef’s Warehouse has been an incredible partner for us,” Smith said. “Their range of quality ingredients— and the reliability of their team—has been a game changer. It’s not just about getting what we need; it’s about having the right tools to create something truly special.” The pizza business is not without its hurdles, especially when balancing dine-in and takeout demands. “You have to create an experience that works for everyone—whether they’re sitting down for a family dinner or grabbing a pizza to go,” Smith said.

For Smith, this meant ensuring consistency and creativity across all channels. From the in-house arcade experience at Public House to the portable convenience of Slice House’s New York-style offerings, every detail reinforces the State of Mind ethos. “People want to feel connected to what they’re eating,” Smith said. “It’s not just about convenience—it’s about trust and authenticity. We’ve built that by focusing on what we love: fresh, local ingredients and an atmosphere that feels like home.”

Smith’s creative approach has also earned him national recognition. Since entering competitive pizzamaking in 2013, he’s racked up accolades, including first place at the 2017 International Pizza Challenge in Las Vegas and a top American score at the 2022 World Pizza Championship in Italy. “I never thought I’d be competing on these stages,” Smith said, laughing. “But it’s pushed me to be better. Winning is always nice, but it’s the learning and camaraderie that really make

For Smith, growing the State of Mind brand is about staying true to its roots. “We never want to lose sight of why we started,” he said. “This is about family, community, and celebrating California.”

That focus on authenticity extends to the menu, where Smith experiments with plant-based proteins and vegan-friendly options like housemade cashew cream. “It’s all about giving people options while staying true to our scratch-made philosophy,” he said.

As Smith and his team look ahead to future locations, their priority remains the same: creating spaces where people feel welcome. “At the end of the day, we’re in the business of making people happy,” Smith said. “That’s what State of Mind is all about.”

For Lars Smith, pizza is more than a business—it’s a way of life. Through innovation, passion, and a deep connection to the Bay Area community, he’s built State of Mind into a beacon of California-inspired hospitality. Whether you’re grabbing a slice at the Slice House or enjoying a family night at Public House, one thing’s for sure: at State of Mind, every meal comes with a side of heart.

increases productivity, and sets a positive example for the industry.

Many restaurants and foodservice businesses position themselves as pillars of their communities. Supporting menstrual equity is an impactful way to demonstrate social responsibility, build goodwill, and make a tangible difference. To begin making a difference, businesses should stock restrooms with menstrual products. Make free period products available in both employee and patron restrooms, just as you would with soap or paper towels. Many organizations, like Aunt Flow, offer sustainable and high-quality options that are cost-effective and easy to implement.

Businesses should also consider partnering with advocacy groups. Work with organizations like the Alliance for Period Supplies or Period. org to support local menstrual equity initiatives. These groups can provide resources, connect you with community partners, and help you align your efforts with best practices. Another way to make an impact is by hosting or sponsoring period packing events. Restaurants and foodservice businesses can host or sponsor these events, where employees assemble hygiene kits for local nonprofits. These events, like ISSA’s successful initiatives at their Clean Advocacy Summit, are highly impactful and a great way to engage your team in giving back.

Additionally, menstrual equity can become a core part of your Corporate Social Responsibility (CSR) strategy. Sponsor awareness events, donate products, or use your platform to educate others about the importance of addressing period poverty. Advocacy is another powerful tool. Support local and federal efforts to eliminate taxes on menstrual products and require free access in schools and public spaces. Use your voice to normalize the conversation around menstruation.

Across the U.S., the fight against period poverty is gaining traction. Twenty-eight states now require free menstrual products in schools, and several more have eliminated sales

taxes on these items. Businesses like Imperial Dade, Aunt Flow, HOSPECO and the ISSA Hygieia Network are working with advocacy groups to create toolkits, host events, and push for legislative change. Organizations like the National Coalition to End Period Poverty and Feeding America are paving the way for change at both local and national levels. This is a moment for the foodservice industry to join the movement and lead by example.

While it may seem daunting to tackle an issue like period poverty, small steps can make a significant impact. Start by assessing your restroom supplies. Evaluate what’s missing and add menstrual products to the list of essentials. Educate your staff on why this issue matters and how they can contribute. Connect with schools, shelters, or food pantries to donate supplies and build relationships. The most important thing is to start. The foodservice industry has the power to create change that ripples through communities.

As someone who will be discussing this issue with policymakers in Washington, D.C., this spring, I can confidently say that change is within reach. By embracing menstrual equity, your business can not only support a vital cause but also strengthen its reputation as a leader in community care. At Imperial Dade, we’re committed to helping foodservice operators and restaurant professionals take these first steps. My team and I are here to answer your questions, provide guidance, and support your efforts to make period products as standard in restrooms as soap and toilet paper. Together, we can make a meaningful difference.

chickens are cared for during creation. All eggs are washed, sanitized, inspected and packaged properly before arriving at your food service.

5. Eggland’s Best

What to expect: Nutritious eggs from vegetarian-fed hens

Eggland’s Best produces some of the best classic white eggs on the market for several reasons. First, hens are given a high-quality, all-vegetarian diet that eliminates recycled and processed food. It contains soybean meal, healthy grains and other nutritional ingredients.

Due to the vegetarian diet, these eggs are very fresh and last quite a while. The imprinted Eggland’s Best logo on the egg, which uses FDA-compliant and USDA-approved food-safe ink, also makes each dozen recognizable.

6.

Organic Valley

What to expect: USDA-certified organic eggs

As the name suggests, Organic Valley is your trusted supplier of eggs that are sustainably made without toxic chemicals, synthetic hormones, antibiotics or GMOs. Grocery stores can also source other products like milk, butter, cheese, half-and-half and more.

Organic Valley’s USDA-certified organic eggs come in medium, large and extra-large sizes. You can also get liquid pasteurized egg whites, which have zero cholesterol and fat. They’re perfect for restaurant dishes like meringue cookies and mayonnaise that choose to eliminate the yolk.

7. Nellie’s Free Range

What to expect: Free-range eggs from small farms

Nellie’s Free Range is committed to delivering Certified Humane-free range eggs. One of the more unique aspects of this supplier is that it works with smaller farms to support the local economy. However, you can still trust that all hens can freely roam the fields.

Groceries can also offer Nellie’s Free Range Hard-Boiled Eggs, which feature medium-grade-A eggs. There’s also Sous Vide Egg Bites, which combines their eggs with uncured bacon and gruyere for a healthy grab-and-go snack.

8. Pete & Gerry’s

What to expect: B-Corporation-certified organic eggs

Pete & Gerry’s offers USDA-certified and Certified Humane organic eggs from different family farms nationwide. It is also one of the first egg producers to secure B Corporation Certification, meaning it has high standards of verified accountability and transparency.

Regarding egg production, Pete & Gerry’s follows the same sustainability wave. All hens are free-range and pasture-raised, left to forage fresh greens, seeds and creatures. Supplemental feed is also given to meet the chickens’ nutritional needs.

9. Alexandre Family Farm

What to expect: Regenerative pastureraised eggs

Alexandre Family Farm is an egg supplier known for its regenerative farming processes. Regenerative agriculture prioritizes the environment, minimizing deforestation and maximizing soil quality. It also utilizes resource conservation in terms of water and land.

As a result, you can get large or jumbo pasture-raised eggs from regenerative mobile coops. Having movable henhouses ensures chickens are on green grass all year round, preventing overgrazing and land degradation.

10. Farm Crest Foods

What to expect: White-shell cage-free eggs

Farm Crest Foods is a Michigan egg supplier that offers affordable white shell commodities and cage-free eggs. These are procured from chickens fed locally processed grain from their parent company, Active Feed Company.

Farm Crest Foods keeps things simple, supplying eggs in medium, large, extralarge and jumbo sizes. Wholesale pricing is also available for establishments ordering big batches, and you can also apply for a private label exclusive to your grocery store.

11. Utopihen Farms

What to expect: Pasture-raised and organic duck eggs

Utopihen Farms offers a utopia of sustainably sourced eggs. There are organic and regular eggs, though you can also

provide customers with soy- and cornfree eggs. These non-GMO options are perfect for people with soy/corn allergies. You can also look forward to Utopihen Farms’ pasture-raised duck eggs. These follow the same careful practices and are considerably higher in protein than chicken eggs. The shells are also slightly more durable, which minimizes breakage and waste.

12. Farmers Hen House

What to expect: Eggs sourced from a sustainable processing facility

Farmers Hen House offers various products, from free-range to organic to pasture-raised. Its farmers are com-

RIVADENEIRA

from page 92

a breeding ground for bacteria, undoing hours of diligent cleaning efforts.

One of our restaurant clients had a recurring issue with cross-contamination, despite daily cleaning. The problem? Their cleaning crew was using the same cloths across multiple surfaces and not sanitizing them properly. We helped them implement a color-coded cleaning system—separate cloths for food prep areas, high-touch surfaces, and floors—along with ATP testing to verify sanitation. Within weeks, their health inspection scores improved, and they significantly reduced the risk of crosscontamination.

Every foodborne illness outbreak is a wake-up call for the industry. While cross-contamination is almost always due to user error, outbreaks push businesses to adopt better sanitation protocols. When an incident occurs, we see an immediate industry-wide focus on retraining staff, updating cleaning processes, and investing in better technology. For instance, after high-profile foodborne illness outbreaks, there has been a shift toward peroxide-based disinfectants and bio-based enzymatic cleaners, which provide powerful sanitization while being safer for the environment.

Sustainable cleaning products are gaining popularity, but they must be matched to the right use case. Some situations still require strong degreasers to maintain cleanliness. However, advances in bio-based cleaners have made

mitted to maintaining the egg supply to keep small and local family farms on their feet in the modern economy. One unique aspect of Farmers Hen House is that its processing facility is powered entirely by solar energy. This is because the company partnered with the Farmers Electric Cooperative, which seeks to move away from fossil fuel use.

Invest in Good Egg Brands

Businesses in the food service industry should be selective about the egg suppliers they choose, as their offerings reflect on their business. Work with the best of the best to ensure high-quality inventory and satisfy customers.

it possible to use more environmentally friendly products without sacrificing effectiveness. The key is balancing safety, sustainability, and sanitation requirements.

At the end of the day, even the best cleaning products and tools won’t matter if staff aren’t trained properly. Sanitation is about behavior as much as it is about technique. Cross-contamination mistakes often come down to user error—like not washing hands frequently, failing to change gloves between tasks, or reusing dirty cleaning tools. A strong training program ensures that sanitation protocols become second nature to staff. Preventing cross-contamination in a commercial kitchen requires more than just wiping down surfaces—it demands thoughtful systems, proper tools, and rigorous training. Whether it’s implementing ATP testing, using enzymatic cleaners, or developing better staff protocols, every step matters in keeping food safe.

At York Building Services, our team is dedicated to helping foodservice operators maintain the highest standards of cleanliness and safety. If you have questions about sanitation best practices or need help assessing your cleaning protocols, we’re always here to assist.

Let’s work together to keep your kitchen contamination-free. For inquiries, feel free to reach out at robert@ yorkbuildingservices.com.

ing and maintenance to emergency repairs. This allows restaurant employees to focus on core responsibilities, such as food preparation and customer service, while ensuring the ice remains safe and machines function efficiently. Covell emphasized the advantages of this approach: “Cleaning an ice machine isn’t as simple as wiping it down. It involves deep cleaning internal components where bacteria and mold thrive. Professionals are better equipped for this.” Outsourcing provides consistency, eliminates the need for in-house training, and prevents small problems from escalating into larger ones. For many restaurants, the predictability of outsourcing costs is a significant advantage over the uncertainty of managing maintenance in-house.

Selecting the right vendor is essential to maximizing the benefits of outsourcing. Providers like Easy Ice offer flexible maintenance schedules tailored to each restaurant’s needs, employ trained professionals with exper-

tise in ice machine care, and provide transparent pricing. This level of service not only ensures safe and clean ice but also frees up valuable time for restaurant teams, allowing them to concentrate on delivering exceptional dining experiences. According to Covell, a key benefit of using a vendor like Easy Ice is that it reduces the risk of knowledge loss when trained employees leave. “If you have an employee who knows how to clean and maintain the machine and they leave, all that knowledge walks out the door with them. Vendors mitigate that risk by providing consistent, expert service.”

The advantages of outsourcing ice machine maintenance extend beyond individual restaurants to multilocation operators. For businesses with multiple locations, managing ice safety and maintenance across the footprint can be daunting. Without a centralized maintenance strategy, inconsistencies in cleaning practices and machine upkeep can arise, increasing the likelihood of contamina -

tion and breakdowns. Easy Ice’s scalable model ensures consistent service across all locations, regardless of size or volume of ice production. Covell observed that ice machines are often neglected in restaurants, even though they should be treated like any other piece of equipment that produces food. “Anything that produces food, like an ice machine, should never get neglected,” he said. “But it’s one of the pieces of the puzzle that often does.”

Restaurants looking to develop an effective ice machine maintenance strategy should begin by assessing their needs. Factors such as the volume of ice production, the number of machines, and current maintenance practices should all be considered.

Partnering with a trusted vendor like Easy Ice can streamline the process by providing expert guidance and customized service plans. Restaurants should also implement SOPs to ensure proper handling of ice and minimize contamination risks. This includes practices such as using designated

scoops, avoiding direct hand contact with ice, and regularly inspecting machines for signs of trouble.

Ice may not be the first thing that comes to mind when thinking about food safety, but its impact on customer satisfaction and operational efficiency is undeniable. For restaurant operators, the risks of neglecting ice safety are too great to ignore. With labor shortages placing additional strain on teams, outsourcing maintenance to professionals like Easy Ice is a strategic investment that ensures safe, clean ice while freeing up staff to focus on their core duties. Covell summed it up best: “Ice safety is as crucial as any item on your menu, and partnering with experts allows restaurants to prioritize customer safety without overburdening their teams.”

For more information on how Easy Ice can help your restaurant develop a customized maintenance strategy, visit EasyIce.com.

JAMES BEARD AWARDS

the Outstanding Professional in Beverage Service category.

The rich culinary tradition of New Orleans has several notable semifinalists. Mason Hereford, known for Turkey & the Wolf and Molly’s Rise & Shine, is nominated for Outstanding Restaurateur. GW Fins is a contender for Outstanding Restaurant, and Porgy’s Seafood Market is making waves as a semifinalist for Best New Restaurant. Abigail Diaz of Bellegarde Bakery adds to the city’s acclaim with a nomination for Outstanding Pastry Chef or Baker.

Last year’s James Beard Awards saw a mix of established names and emerging talent take home honors. The prestigious Outstanding Chef Award went to Mashama Bailey of The Grey in Savannah, Georgia, for her skillful reinterpretation of Southern cuisine. Meanwhile, New York’s Don Angie won Outstanding Restaurant, praised for its innovative approach to Italian-American classics. The Emerging Chef category was claimed by

Kristina Cho, whose bakery concept in San Francisco turned heads with a unique fusion of traditional Chinese pastries and modern techniques.

The past few years have tested the resilience of the restaurant industry. From navigating the COVID-19 pandemic to addressing supply chain disruptions and staffing shortages, restaurateurs and chefs have faced immense challenges. As 2024’s winner Mashama Bailey remarked, “We’ve had to rethink everything—from how we run our kitchens to how we connect with our communities. But in that struggle, we’ve found strength.”

The James Beard Foundation has also emphasized the importance of diversity and inclusion, working to address historical disparities in representation within its honoree lists.

“We’re committed to creating a platform where all voices in the culinary world can thrive,” Clare Reichenbach, CEO of the James Beard Foundation concluded.