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// NEWS
RECOVERY
ICE Teams With Mayor’s Fund To Get City Back On Feet After Sandy Following the hardship and damage caused by Hurricane Sandy on October 29th, The Institute of Culinary Education decided to hold classes and events to raise money for those most in need.
I
n total, The Institute of Culinary of Education had four separate evening events that raised money for four separate organizations. The total raised was $13,875. In all cases, the chefs or chef-instructor, who led these classes, donated their time. Anita Jacobsen’s The Great New York Steakhouse Cooking Class raised: $2100 for The In Good Company Hospitality charity for Sandy Relief. Italian Surf &Turf Chef-Instructor: Greer Nuttall raised $1820 for the Hurricane Sandy New Jersey Relief fund. Chef-Instructor Melanie Underwood Sweet & Salty Baking class raised $1955 for The Stephen Siller Tunnel to Towers Foundation in Staten Island. The School's Hurricane Sandy Benefit Dinner, which was headlined by Guest Chef, Author and TV Personality from Chicago: Rick Bayless raised $8000 for Mayor’s Fund to Advance New York City. The school runs one of the largest programs of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. ICE offers comprehensive 8- to 13-month career training diploma programs in Culinary Arts, Pastry & Baking Arts, Culinary Management
and Hospitality Management. ICE traces its roots to 1975, when Peter Kump opened Peter Kump's New York Cooking School, one of the first culinary schools in New York City. Kump's philosophy was to concentrate on teaching cooking techniques and flavor development at a time when most other cooking schools were only teaching recipes. ICE also hosts private hands-on cooking events such as corporate entertaining, corporate team building and closing dinners, or personal celebrations such as birthdays, rehearsal dinners, or special reunions. In 1983, Kump inaugurated a professional program to train aspiring chefs. A number of his former teachers, including James Beard, Beck, Marcella and Diana Kennedy taught
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classes. A number of other notable chefs, including Julia Child, James Peterson, David Bouley and Jacques, were frequent guest instructors. When Kump died in 1995, the school was acquired by Rick Smilow, an entrepreneur with an interest in education and the culinary arts. After the acquisition, the school’s professional programs expanded, requiring a move to its current location in the Chelsea neighborhood of the Manhattan borough of New York City at 50 W. 23rd Street, where it has expanded twice, in 1999 and 2004. In 1999, the older East 92nd Street facility was closed. In 2001, the school's name was changed to The Institute of Culinary Education. "We are happy and proud that we have the resources and staff to achieve these fundraising results," Smilow noted. We trust you will use the funds wisely, and thank you for all you do to help families who now need the most help." We are happy and proud that we have the resources and staff to achieve these fundraising results. We trust you will use the funds wisely, and thank you for all you do to help families who now need the most help Rick Smilow, President.
// NEWS
RESTAURANTS
Riese Inks Pact To Bring Hollywood Favorite To Big Apple Fatburger, famous for fresh, made-to-order burgers and synonymous with the West Coast, recently announced the signing of an agreement with The Riese Organization to bring the brand to New York City and surrounding areas.
T
his franchise development will bring the burger chain to Manhattan for the first time in its 60-year history. The first Fatburger location will open in the Murray Hill neighborhood in the Spring of 2013. As one of the largest and most successful restaurant management companies in New York City, The Riese Organization will develop and operate multiple Fatburger locations across Manhattan, as well as the counties of Queens, Bronx, Brooklyn, Nassau and Suffolk. The Riese Organization has over 70 years of success and experience running more than 75 restaurants across the city including brands such as: TGI Fridays, Pizza Hut and KFC. “We are confident that The Riese Organization will carry our brand to success in the New York City market,” said Andy Wiederhorn, CEO of Fatburger. “We waited to find the right franchise partner to strategically enter this historically difficult restaurant market and believe we have found it in The Riese Organization. They are legendary operators and we are delighted to have them as partners. We look forward to bringing our delicious burgers, which have been a staple in Hollywood as well as elsewhere on the
West Coast, to New Yorkers.” “I like the idea that Fatburger has been around for a long time and has
been successful in a major metropolis like Los Angeles,” Dennis Riese, Chairman and CEO of The Riese Organization states. “Appealing to the restaurateur is the myriad of possibilities to market the brand. Many celebrities often say, ‘I’ve been eating Fatburger since I was a kid.” Fatburger currently has over 140 locations across the United States, Canada, Asia and the Middle East. The brand known for its flavorful burgers made with lean meat and available in sizes Small to XXXL, is growing at a rapid rate of both nationally and internationally in more than 27 countries. The deal marks the return of Fatburger to Metro New York. Fatburger has had its problems in NYC in the
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past, having shut down past attempts there. Is there appetite enough in the Big Apple for another burger joint, when the city is already overflowing with such chains as Five Guys, Shake Shack, 5 Napkin Burger and many others? Riese, chairman and CEO of his eponymous company certainly thinks so. "I like the idea that it has been around for a long time and has been successful enough in a major metropolis like Los Angeles," Mr. Riese said. Also appealing to the restaurateur is the myriad of possibilities to market the brand. "You could get celebrities to say, 'I've been eating Fatburger since I was a kid,' " he said. "We are bringing Hollywood to New York," said Fatburger CEO Andy Wiederhorn. The restaurateur said he partnered with Riese Organization because of its vast real estate holdings and experience in managing restaurants. Riese owns most of the buildings where it operates restaurants, including 507 Third Ave. Unlike most of its eateries, which operate neighborhoods with lots of tourists or businesses, Riese wants to open Fatburger in mostly residential neighborhoods where there are lower rents, Mr. Riese said.
"There is always room for another great burger place," said Stephen Zagor, dean of culinary business and industry studies at the Institute of Culinary Education. "Riese's challenge will be maintaining the quality and precision that a great burger place needs." Like some of the more upscale burger places, Fatburger cooks its burgers to order. And it must be doing something right. Last year, system-wide sales were $82 million. Revenues per store range from $1 million to $6 million, Mr. Wiederhorn says. "I'm not worried about our product competing in New York," he said. "I'm confident that our burger will be well received."
Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com
Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836
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// NEWS
EVENTS
Features & Highlights Set For The International Restaurant & Foodservice Show Of New York Each of the IRFSNY features and highlights has been developed to help you become MORE informed, MORE educated, MORE competitive and MORE profitable.
F
ood Trends Experience The new Food Trends Experience is a tasting adventure providing direct access to products, flavors and ingredients driving the most recent trends in the market – healthy, organic, sustainable, ethnic, artisanal, fusion and more. This is your fastest and most convenient way to see, taste, discover and learn about the new culinary innovations that will inspire fresh and fresh menu ideas, delight customers and drive profits. The Food Trends Experience will bring 100+ food purveyors and providers in this new tasting arena – many from New York State, and all in the show for the very first time! View the most up-to-date list of participating vendors at www.internationalrestaurantny.com.
tools, resources, and product you need to make it happen.
Culinary Demonstration Theater Located within the new Food Trends Experience, the Culinary Demonstration Theater is an educational, interactive and entertaining area where restaurant and foodservice TRENDS are showcased by industry professionals who are abreast of what’s hot in the food world. Special presentations in the Theater will include: • Farm-to-City Chef Day (Monday, March 4) • Advanced Sustainable Seafood Cookery • Food Preservation for the Modern Kitchen • Gluten Free Anywhere
Healthy Solutions Pavilion Located right next to the Food Trends Experience, you’ll find the Healthy Solutions Pavilion – a destination specifically for restaurant and foodservice professionals on the quest to source and deliver healthy dining options. If you want to address guest requests, build customer loyalty or just make changes to your menu, this will provide you with the
And the featured chefs as of press time include: Certified Master Chef Fritz Sonnenschmidt – Retired culinary Dean of CIA, Master Chef Fritz not only holds the highest ranking certification bestowed by the American Culinary Federation, he has taught many of the top chefs coming from the CIA as well. A native of Germany,
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CMS Fritz is a member of the America Academy of Chefs Honor Society “Hall of Fame”, and hold numerous honors such as ACF Chef of the Year and several gold medals from the International Culinary Competitions. CMS Chef Fritz brings many insights that you will not want to miss! Kevin Kottle – Hell’s Kitchen (Season 6) runner-up, graduate of CIA, and an aggressive proponent of the Department of Agriculture “Farm to Chef”, Kevin brings his expertise to the Demo Theater to share some of the tips that have propelled his career. Training under Master Chef John Joho and then French Master Chef Raymond Ost, Chef Cottle began to fuse contemporary New England cuisine with the elegance of French gastronomy. Chef Cottle’s is now the Executive Chef at the prestigious Country Club of Farmington, and was recently honored to cook at the James Beard House as part of the best hotel chef series featuring “28 Atlantic” restaurant.
Farm to City Expo – New! “Growing the Local Food Economy: Trends, Infrastructure, and Purchasing”
continued on page 51
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// NEWS
RESTAURANTS
Red Hook's Restaurants And Bars Battle to Reopen Red Hook was one of the areas most impacted by Hurricane Sandy. Many of the neighborhood's restaurants and bars remain shuttered because of storm damage; they're in the process of rebuilding, with owners and employees working around the clock to clean, restore, and come up with enough cash to get things back to normal.
I
n some cases, they aim to end up even better than they used to be. Some establishments, like Fort Defiance and the Ice House, are back and ready to serve customers. What follows is a status update on some of
the area's businesses, from the heavily impacted spaces along the water at Liberty Warehouse, like the devastated Mile End commissary, to the reopened restaurants and bars further inland.
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One of the lesser-publicized stories in the aftermath of Sandy is the havoc the storm wreaked on the sleek, 6,000 square-foot commissary that supplies the two Mile End restaurants. "It destroyed pretty much everything,"
says owner Noah Bernamoff, who had spent over a year getting the place off the ground to make operations go smoother for his small delis in Brooklyn and Manhattan. Not long before the storm, it had gotten to a point where the space could also handle production for catering and special events. Bernamoff was even considering concession opportunities. That's gone. Not being able to use the facility is a nightmare for production. Smoked meat, Mile End's most popular item, had to go off the menu for three weeks in the wake of Sandy. There was nowhere to make it. Bernamoff finally headed upstate a few weeks ago and
continued on page 82
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// NEWS
IHMRS SHOW
HMG Awarded Management Contract For IHMRS Hospitality Media Group LLC (HMG) has been awarded the International Hotel, Motel + Restaurant Show (IHMRS) management contract beginning in 2013 and continuing through 2015, according to Michelle Finn, President of HMG.
"H
ospitality Media Group was selected due to their innovative approach to trade show development and their team’s extensive hospitality experience, coupled with strong operational skills and attention to bottom line per-
formance. We are delighted to have a partner in HMG that also values and is dedicated to providing superb service and an outstanding experience,” said Joe McInerney, CHA and AH&LA President and CEO and a member of the IHMRS Board of Directors.
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Each year, the IHMRS brings together hoteliers and food service professionals in search of the hospitality industry’s newest products and services. The trade show has long been acknowledged as the gold standard for this segment of the industry.
“We are pleased to announce the appointment of Phil Robinson as VP Group Show Director for HMG, responsible for the development and management of the IHMRS show, along with our additional trade fair brands,” said Finn. “I am delighted to join the HMG team and feel privileged to continue to serve the hospitality sector,” said Robinson. Prior to joining HMG, Robinson spent 23 years with George Little Management (GLM) managing trade shows in multiple market segments including the IHMRS. In his new role with HMG, Robinson will report directly to Finn. “HMG’s management of IHMRS
continued on page 79
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// NEWS
INNOVATIONS
Caffé Moak Espresso Is Now Offered In The Metro New York Area For The First Time Moak began as Giovanni Spadola followed his passion for espresso coffee excellence by starting his business with a single roasting machine.
A
s word spread beyond Sicily and Southern Italy of Moak’s exceptional taste, the company grew in size and production capacity. Today, through his steadfast dedication to quality, Moak has become one of the most important espresso producers in the world and is enjoyed in 45 countries. When the company decided it was time to expand to the United States, they hired Design Foods in East Norwich, NY as their exclusive importer. Charlie Mastropaolo, one of the owners of Design Foods, stated, “We are proud and honored to represent such a fine company as Moak. Their passion for espresso will offer restaurant operators in the United States a premium espresso without the premium price. We have hired renown advertising agency Block & DeCorso, which specializes in food and beverage to launch our creative ad campaign to the foodservice industry to begin to build brand awareness of Caffé Moak.” Since the beginning, Moak has adopted the system of single roasting.
That is every type of coffee bean is handled separately to reach its ideal roasting level so Moak can create balanced Arabica and Robusta blends with reference to taste, acidity and flavor. This process respects the characteristic taste and sensory qualities of every bean varietal and consistently produces top quality coffee as the green seeds pass through all the roasting phases from the green seeds to the finished blend. Moak Espresso is a creamy coffee blend with an extraordinary flavor with nuances of cocoa, honey and licorice. The flavor of its aftertaste is long lasting. Restaurant operators can purchase Caffé Moak in beans, ground or convenient pods. For more information or product samples of Caffé Moak contact Charlie Mastropaolo or Jenn Costas at Design Foods, 516-802-7727.
Since the beginning, Moak has adopted the system of single roasting. That is every type of coffee bean is handled separately to reach its ideal roasting level so Moak can create balanced Arabica and Robusta blends with reference to taste, acidity and flavor.
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BOOTH #
2625
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// OBITUARY
RAY WARD - APR. 10, 1948 - DEC. 5, 2012
Equipment And Supply Industry Mourns Passing Legendary Upstate Rep Ward Metro New York's equipment and supply community were sad to hear of the sudden passing of our friend, colleague, long-time MAFSI member and past president Ray Ward.
On December 5, 2012, Ray suffered a massive heart attack on his way home from work. Ray spent 30 years as a manufacturers' rep in the Upstate NY MAFSI Region 2 area as a mentor, colleague and especially a friend. Ray served as a Principal of Quality Rep Source in Rochester, NY and in 2007 merged with Bassett-Carragher Associates to form Link2 Hospitality Solutions. In 2010, Ray and his wife Karen relocated to the North Carolina area where he assumed the responsibility of helping BMIL Technologies grow its Bally Walk-In international business. His positive impact on the region helped put MAFSI Region 2 on the national foodservice map. Ray took great pride in his involvement with MAFSI and his contributions to the organization will never be forgotten. He served many years on the MAFSI Board of Directors as well as holding such national offices as Treasurer, Vice-President and President in 2004. Ray and Karen, his wife of four decades, have three remarkable children and several grandchildren. He cherished his time with family and friends and was always able to manage that delicate balance between work and family. Ray touched many lives throughout his personal life and career and he will be greatly missed by all. Ray's family is planning a date to spread Ray's ashes while aboard the Carolina Princess in Morehead City, NC. Everyone who knew Ray knew he always wanted a boat; this is a fitting tribute. 23 • January 2013 • Total Food Service • www.totalfood.com
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BOOTH #
957
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BOOTH #
2465
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// Q&A
Richie Notar
Managing Director of Notar Hospitality
H
ow did you get into the industry? I fell into it; a friend of mine was working at a place called Enchanted Gardens in Queens. And, I was about 15 and he said, look dude, there's a dish washing job available why don't you take it? I can't even remember what it paid. But it was a paid dishwashing job. I took the dishwashing job and during the first hour of work a little guy walks into the kitchen. It was surreal. It was a huge kitchen. I was just putting glasses in a rack. It wasn't very busy. And he said, “Hey what are you doing?” I said, I'm washing dishes. And he goes no, no. I thought, did I not put the rack in correctly? It was Steve Rubell. And he said, I like your smile buddy. You shouldn't be in a kitchen. I'm having a dinner party, come out and bus. Just be with the people and help out. And that was my first foray. I was there at the right time. He liked useful people around him. He had a good eye. For some reason he thought I should be helping out with the public. I was a gopher, running errands for him, driving for him and Ian Schrager and then I remember the day they said listen we're opening this place in New York why don't you work for us. And it was Studio 54. You began as a busboy at Studio 54, what did you learn by watching the amazing Steve Rubell? Well, I learned about the theatrics. And
your stomach. This was an experience. And I learned that hiring is incredibly important. Having likable people on your staff that the customers can be comfortable with and find interesting. And also you need to know how to treat, some notably high-end people, and all types of people. People that you know are famous, wealthy, but also understanding where, people who aren't that they fit in as well. They're very wealthy people that wanted to do something. What Steve Rubell used to tell me is “It's like a tossed salad.“ If you have too many couples, you need some gays. You have too many girls, you need some guys. Just keep tossing it up to make it interesting. Which is really ‘dinner party 101.’ right? But I also learned Hubert Bell was a confident host, and Ian Schrager was a wonderful nutsy and boltsy guy. My question becomes, does success happen with a P and L, does success happen on the floor, how do you marry those two things? What's the wonderful mix that makes these things work? You know, it's funny I feel you have to do the right thing on the floor, there's no way out so I'm more focused on getting in the zone, focusing on just everything working. Synergistically the best you can. And then the money will come. And then you have to find someone much more qualified than me to organize it. And make sure that, you build and maintain. You know there are certain red flags that go up and I know if financially things aren't working. You have to know your strong points.
"I was a gopher, running errands for him, driving for him and Ian Schrager and then I remember the day they said listen we're opening this place in New York why don't you work for us. And it was Studio 54."
how it's not just about one thing. For example, restaurants you know are jokingly called dinertainment. I think that
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everything is saturated and it's food everywhere. Good food. And I'm trying to provide to you more than just filling
Does that start with the lease on the property? Yes. The first thing you do is you get a good deal on the rent or whatever eco-
continued on page 70
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// MEET THE NEWSMAKER
TERESA GARCEAU
Teresa Garceau, Owner of Cross Cuisines in Guilford, CT
W
hat have you learned as a teacher that you have brought to building the Crossfit team?
We have a great team at our school with a great administrator. I have learned that putting the right people on the team is very important. I have
chosen people who are self-motivated and exhibit expertise in the areas they are responsible for, set goals and are well organized. They genuinely care
about the overall achievement of the business and make assessments to continually improve and examine their effectiveness. They pursue professional development to become life long learners themselves. These are valuable lessons that can transfer to any business. As a kid who grew up in the restaurant business, what have you been able to pull from that experience? Ha! Hard work, nights and weekends! The work ethic is rewarding, yet satis-
continued on page TBD
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fying. I think every parent should require his or her children to intern at a restaurant. I instinctively learned the joy of exercising the gift of hospitality by watching my dad. He had charisma and exemplified the art of entertaining. I loved his passion for catering and I am happiest when I can make people happy with food in a social setting. It is who I am and now I have an even better way to make them feel without butter, sugar and pasta. You've built a reputation as a staple at Crossfit events, how has that helped you build the business? People can trust me. When they see Cross Cuisines they know that I serve quality Paleo food at these events, so they don’t have to worry about not eating “CLEAN” as they call it in the Crossfit world. One of the best kudos I ever received was from Rob Orlando from Hybrid Athletics in Stamford who said, “Teresa, you are the only one who did not cater to the spectators, but actually cared about the athletes who worked hard for months to get to this point. Thank you, your efforts have not gone unnoticed.” Since then, my main focus is for the athletes at these events. I often go around with complimentary oranges and strawberries at these events just to give them a tiny electrolyte pick me up with a smile. You mentioned the Mediterranean influence on your menus, talk about that? Well, an Italian grows up eating pasta at least three times a week with every possible combination of beans, vegetables and sauce. One of the foundations for Cross Cuisines is converting traditional meals into Paleo-friendly ones with innovative substitutes. For example, we offer Chicken Picatta and Chicken Marsala, but instead of coating the chicken with flour we use arrowroot, a gluten-free starch made from the root of a large perennial plant grown in the rainforest. Both recipes
Now in her 50’s, Teresa Garceau explains that she has watched every food trend, diet, meal plan, low calorie food product, supplement, protein powder and weight control philosophy that has been popular (or not so popular) for the past 30 years.
are butter free, but you would never know it, because we’ve replaced it with wine and extra virgin olive oil. I converted the pasta to spaghetti squash and continued with the shrimp fa diavlo, the spaghetti bolognese etc. Instead of lasagna with pasta and cheese I created a plantain lasagna that is delicious. It happens to be a top ten entree. I also use almond and coconut flour instead of white flour for the sauces and desserts. I have kept my tomato sauce and my stuffed peppers taste like my mothers (without the bread crumbs). I love to create, yet keep the comfort food taste. Where did the business idea come from? Honestly, Paleo was totally foreign to me. I had never heard of many of the ingredients: almond flour, coconut oil, arrow root, red palm oil, plantains, agave etc. It all started when my son had begun a paleo challenge along with members of his Crossfit. I noticed he was not eating the typical Italian dinners I had always prepared and of course that would bother any Italian mother. I quickly realized how dedicated he was and decided to join him, rather than dismiss this fad.
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BOOTH #
572
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BOOTH #
2220
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// INSURANCE
FIORITO ON INSURANCE
Three Lessons Businesses Learned From Hurricane Sandy Events such as Hurricane Sandy are a terrible reminder of how devastating natural disasters can be for businesses and individuals.
Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com
S
andy started as a late-season hurricane in the Caribbean before coming ashore in the United States with 80 mph winds. Stretching from the Carolinas to New England, it left 8.5 million homes and businesses without power across 15 states. The financial cost of the storm is staggering. Disaster modeling company Eqecat estimates up to $20 billion in insured losses and as much as $50 billion in economic losses. Currently, Sandy ranks as the fourth-costliest U.S. catastrophe ever, according to the Insurance Information Institute, behind Hurricane Katrina in 2005, the September 11, 2001 attacks and Hurricane Andrew in 1992. Here are the three key lessons that businesses need to learn from this devastating event:
1. Don't Underestimate Your Risk of Flood Flooding is a serious threat to businesses in many areas of the country.
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// EYE 90th Annual Reception in NYC Cornell University School of Hotel Administration
O
nce again the Cornell University School of Hotel Administration gathered in New York City for a pair of star-studded events. The 90th annual CHS Hotel Show Reception welcomed Big Red alums to one of the society's largest networking events of the year, at the Bryant Park Grill. Alums met from across the globe met for an evening of great food and drink, industry networking, and opportunities to meet students, faculty, and staff of the school on "Show-Sunday." On the following day, the 11th annual Cornell MMH Reception was hosted at the Westin New York at Times Square. The annual event that coincides with the IHMRS Show honored Antoinette "Toni" Knorr, general manager of the St. Regis Hotel in San Francisco. She received the 2012 MMH Outstanding Alumna of the Year Award, presented
by the master of management in hospitality (MMH) program. "Toni was chosen from a highly competitive field of industry leaders who have demonstrated exemplary engagement with the school," said Michael D. Johnson, dean and E. M. Statler Professor of Hotel Administration. "In addition to being a dedicated Cornell alumna, Toni has enjoyed a tremendous career, managing some of the most iconic hotels in the country with service excellence and innovation." The award committee selected Knorr, a 1977 graduate of the program, after evaluating MMH and MPS (master of professional studies) graduates on a range of criteria, including academic performance and involvement as a student, career progression, and continued engagement with the school. She is a member of the Cornell
Raj Chandnani '95, WATG; Liv Gussing Burgess '91, Ripple; Antoinette "Toni" Knorr MPS '77, General Manager of the St. Regis Hotel in San Francisco and 2012 Cornell MMH Outstanding Alumna of the Year Award winner; Regan Taikitsadaporn '93, Marriott International
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Hotel Society, the Tower Club Committee, and the President's Council of Cornell Women. She was a featured speaker during the 2002 Dean's Distinguished Lecture Series on campus. She has been with Starwood Hotels & Resorts Worldwide, Inc., since 2005. Prior to that she served as director of hotel operations/asset manager for Millennium Partners, where she managed five luxury properties. Passionate about San Francisco, Knorr is chair of the city's Tourism Improvement District and past president of the Hotel Council of San Francisco. Previous recipients of the Cornell MMH Outstanding Alumna of the Year Award include Kirk Kinsell, president for the Americas at InterContinental Hotels Group; Brian Ferguson, vice president of supply strategy and analysis for Expedia, Inc.; Tim Dick, managing director of G2 Hospitality Associates GP,
Michael Johnson, Dean & E. M. Statler Professor, Cornell School of Hotel Administration; Antoinette "Toni" Knorr MPS '77, General Manager of the St. Regis Hotel & 2012 Cornell MMH Outstanding Alumna of the Year Award winner; & Colleen Keating, Sr. Vice President, Starwood Hotels & Resorts
LLC; and Shonette Harrison Carew, consultant and former vice president of marketing at Valley Forge Casino Resort. Founded in 1922 as the nation's first collegiate course of study in hospitality management, the Cornell School of Hotel Administration is recognized as the world leader in its field. Cornell also initiated an innovative approach this year. In lieu of the general membership meeting that is typically held during the International Hotel, Motel + Restaurant Show, the Cornell Hotel Society hosted an industry panel on "Defining the New Luxury." Dean Johnson and E. M. Statler Professor at SHA, gave an opening address on the state of the school. Chekitan Dev IMHI '85, associate professor of services marketing, moderated the panel, which featured Ellen Brown '88, executive vice president, Denihan Hospitality Group; Richard Cotter '77, managing director, EVP, Brilla Group; Chris Hunsberger '81, executive vice president, Four Seasons Hotels & Resorts; and Joy Kull '09, Gilt Groupe.
Richard Cotter '77, Managing Director, EVP, Brilla Group; Ellen Brown '88, Executive Vice President, Denihan Hospitality Group; and Joy Kull '09, Gilt Groupe participated in a high evergy panel
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BOOTH #
4039
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BOOTH #
2272
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// NEWS
EVENTS
BCA Global’s 9th Annual Global Food And Wine Experience As the nation’s premier organization dedicated to fostering excellence and diversity in the hospitality industry, BCA Global held its 9th Annual Global Food and Wine Experience on Thursday, November 29th at New York’s elegant Guastavino's amid twinkling lights, tasty delights and tinkling glasses of the finest wines, champagnes and spirits.
T
he event celebrated the professional accomplishments of Helen C. Shelton, Senior Partner at global public relations firm Finn Partners, by presenting her with the 2012 BCA Global Vision
in Wine & Spirits Award. None other than Constance White, editor-in-chief of Essence magazine presented the Award to Helen Shelton, citing her “professionalism, commitment to excellence and indomitable spirit that
(L to R) Ruder Finn's Peter Finn, Helen Shelton and Richard Funess congratulated BCA honoree Helen Shelton
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make her the ‘Essence Woman.’” More than 50 chefs, wine and spirit merchants, and hundreds of food connoisseurs came together to create a platform for extraordinary culinary exploration. In addition, more than 50
culinary students were working side by side with leading industry professionals as they prepared and unveiled the latest trends. Event highlights included a culinary sampling from select restaurants paired with gourmet tastings from winemakers, distributors and outlets from around the world. Among the luminaries in attendance: BCA Global President Alex Askew, BCA Board Chairman Howard Stanford; Southern Wine & Spirits’ Everett Hinds, Pernod Ricard USA’s David Gonzalez, Chronicler of society extraordinaire Audrey J. Bernard; the unofficial “Queen of New York” and legendary businesswoman, Ruth Clark; media mogul and personality Flo Anthony; the Shelton Family – Sylvina Shelton, Charmaine Shelton, Helen Shelton and Mia Shelton; Finn
Partners Founder and scion of the Ruder Finn Group, Peter Finn; Finn Partner’s Senior Managing Partner Richard Funess; Constance White, editor-in-chief of Essence magazine; Carib News’ Walter Greene; radio host, Jeanne Parnell; Sister 2 Sister Magazine publisher Jamie Foster Brown; Ruth Morrison; Count Alexander Lipowec; and; Melba Wilson of Melba’s Restaurant and countless others. Corporate sponsors included: City College of New York, Damascus Bakery, Hobart, Pernod Ricard USA Wine, Courvoisier® Cognac, Finn Partner, Inc., Pernod Ricard USA Spirits and Southern Wine & Spirits. Throughout her career, Helen Shelton has worked to promote both excellence and diversity within the wine and spirits industry. Over the years, she has developed dozens of signature campaigns for mass market to ultrapremium brands and is a recognized expert on branded entertainment and bringing innovation to the wine and spirits marketing communications
mix. She is a graduate of Dartmouth College and holds an M.S. in Communications and Journalism from Boston University. According to Alex Askew, president and CEO of BCA Global, “The BCA Global Food and Wine Experience is the only event of its kind in the world, and we remain committed to recognizing the commonalities cultures share, rather than just the differences that divide them. We are therefore pleased to bestow Helen Shelton with our 2012 Vision in Wine and Spirit Award as she continues to create opportunities in the industry in a responsible, effective and innovative manner.” Commenting on Shelton’s honor, Peter Finn, founding partner of Finn Partners says, “It’s not every day that one of your colleagues is honored by an entire industry, so when that happens, it creates a truly inspirational moment for all of us at Finn Partners. It is only fitting that Senior Partner Helen Shelton was recognized among more than 300 industry leaders and
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Constance White, BCA Global Honoree Helen Shelton and BCA Global President Alex Askew
influencers in accepting the 2012 Vision in Wine and Spirit Award. We are so very proud of Helen on receiving this terrific award and for her PR accomplishments in the field of spirits and wine. Finn Partners also salutes BCA Global for the tremendous contributions it continues to make and the opportunities it creates for professionals and students of diverse back-
grounds. ” “I am honored and humbled by this incredible honor from BCA Global,” comments Helen C. Shelton. “Throughout my career, I’ve set a professional standard for myself in which I strive to serve the business objectives of my clients while working to impact our society and culture in a positive way.”
// EYE The Partridge Club Holidays Scholarship Event The New York Athletic Club
E
YE joined fellow Partridge Club members in welcoming the holiday season at the club’s annual holiday shindig at the New York Athletic Club. Dennis Sweeney brought his touch of humor to the festivities, as the event once again marked a highlight of Christmas in New York. EYE toasted the holidays with educators including: Liz Schaible of NYC College of Technology, Steve Shipley of Johnson & Wales and Jim Clark of Culinary Institute of America. EYE spotted such club notables as the Knickerbocker Club's chef David Paulstich and Duncan Burns
The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel, club and restaurant trade.
of the Union League Club. EYE enjoyed the camaraderie of such food
(L to R) The New Jersey Restaurant Association's Marilou Halvorsen and Tim Delaney visited with Jim Clark of the CIA
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and beverage leaders as Fresh and Tasty's Peter Fernan-
dez, Dennis Murphy of Opici and Chaz White of Southern Wines. Top operators at the Holiday event included: Dick Cattani of Restaurant Associates and Flik's Scott Davis. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel, club and restaurant trade. The Holiday luncheon brought the mission of the Partridge Foundation to raise scholarship funds for in-
The Patridge Club welcomed a number of country club notables including Mr. and Mrs. Jacques Larsen of Burning Tree and Salem Country Club’s Todd Zorn
stitutions of higher learning and to provide training for students pursuing a career in the Hospitality Industry. Among the industry's top equipment and supply professionals who celebrated were: Hobart's Gary Simpson, Keith Fitzgerald of PBAC, Kurt Newman of Steelite and Morgan Tucker of M.Tucker. EYE can’t say enough about the Partridge Club’s scholarship initiatives, which are led by Marc Sarrazin of DeBragga and Spitler. Once again with the meat maven’s lead Partridge grants went to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cornell University and the University of Massachusetts. The Club continues to spread its vision for the use of its funding with the addition of New York State's Paul Smith College to its scholarship recipient line-up.
(L to R) PBAC’s Steve Bauer welcomed Dave Chislett of Ricca Newmark
(L to R) Pepsi’s Trio of Jay Bigman, Steve Bussell and Jayme Colella
Restaurant consultant Noelle Ifshin and Rosewood Hotels’ Matthew Hibbann
The Partridge Club welcomed a record crowd to their 2012 holiday event at the NYAC
Partridge’s George Hannau presented a scholarship check to Liz Schaible of Brooklyn’s City Tech
Temposition’s Roger Olivier, Dick Cattani of Restaurant Associates and Minners Design’s Maureen Cole
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// SCOOP
INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE
Bartender, Make Mine A Brooklyn Double
Hanson And White Meet Again
Scoop hears that Brooklyn film buffs soon will have another spot to enjoy beer and a burger with their Brando. Alamo Drafthouse Cinema, the Austin-based chain best known for offering moviegoers table service along with a lineup of independent and mainstream films, has struck a deal to open in the new City Point development in downtown Brooklyn. The seven-screen, 900-seat complex is expected to open in 2015 when the second phase of the development is complete. It will be Alamo’s second location in New York City, along with one on the Upper West Side set to open next year. They will join a growing number of movie houses that have expanded menu offerings far beyond popcorn and nachos since Gov. Andrew Cuomo signed a state law last year allowing theaters to serve alcohol under limited circumstances. In Brooklyn audience members at reRun Gastropub Theater in Dumbo and Nitehawk Cinema, indieScreen and Videology in Williamsburg can imbibe while they watch.
Scoop sees that mega-restaurateur Stephen Hanson has sold the building that was home to his 3-star Italian eat-
Mega-restaurateur Stephen Hanson has sold the building that was home to his 3-star Italian eatery, Fiamma
ery Fiamma and in a wild twist; news is that the new owner has leased the five-story building’s three restaurant
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floors to the Altamarea Group. Altamarea is the company in which super chef Michael White is a partner with moneyman Ahmass Fakahany, the same White who was Fiamma’s original chef before he and Hanson parted ways. Last month, Hanson’s BR Guest Hospitality quietly closed on the sale of five-story 206 Spring St. The buyer was Corigin Real Estate Group, a spinoff of Russian-owned Coalco, which developed the Element condo tower and owns several buildings leased to NYU for student housing. White, the talent behind the great 3-star Marea and I Fiori among other restaurants has been “in and out” of the Spring Street location where he secured his culinary reputation at Fiamma in 2002.
priced fare shut its doors without warning over the summer amid rumors of leadership changes. Slated to open this month, the new restaurant will be housed in a 2,500 square-foot space, complete with a full bar and takeout options, in a luxury condo building.
Chelsea Hotel News From A To Z Scoop sees that designer Mark Zeff has
Zeff is best known for high-style projects like the Night and Dream hotels in
Turkish Times In Harlem
Manhattan and the Hard
Scoop notes that Upper West Siders with a hankering for kebabs should head to Harlem. Savann, the Turkish eatery that drew praise when it first opened at Amsterdam Avenue and 80th Street, is re-opening with a new lease at 2280 Frederick Douglass Blvd. Fans mourned when the restaurant known for its simple and reasonable
Rock Hotel in Las Vegas. been tapped for the historic redo of the landmarked Hotel Chelsea. Zeff is best known for high-style projects like the Night and Dream hotels in Manhattan and the Hard Rock Hotel in Las Vegas.
While hotelier Andre Balazs backed off bidding because of controversy with residents, developer Joseph Chetrit jumped at the chance and paid $80 million for the West 23rd Street property that Bob Dylan once called home. The Chelsea is being transformed into an upscale boutique hotel with around 165 rooms. Zeff will be incorporating the hotel’s treasure trove of more than 1,000 pieces of original art from one-time residents and guests including Robert Longo and Andy Warhol. Chetrit is in talks with several food and beverage types to run the downstairs lounge space.
No One Knows Meat-Free Food & TV Better Than ICE’s Cindi Avila Scoop notes that after several years of anchoring, hosting and reporting news/features, Chef Cindi Avila realized food was her real passion. Chef Avila started working in restaurants when she was just 15 years old and her love of food has only grown from there. It was only appropriate that, years later, she would go on to graduate from the Chef’s Training Program at the prestigious Natural Gourmet Institute in New York City. Avila has starred in a couple Food Network series including “Chopped,” been filmed cooking for “The Real Housewives of NYC,” and even won TLC’s reality show/cooking competition “Dinner Takes All.” She
DJ Chef Stars At Mohegan Sun
Chef Cindi Avila started working in restaurants when she was just 15 years old and her love of food has only grown from there.
also starred in several episodes of her self-produced show, “Green Goddess.” In addition, she has appeared on Fox News, CBS, ABC, NBC and Better TV. She was also featured in season one and two of “Pregnant In Heels” on Bravo. She also spent the last seven years as a news anchor/reporter for NY1 in NYC. In addition Chef Avila spent the last couple of years appearing on various shows around the country as a spokesperson for several different companies. Now she is communications/PR director for the Institute of Culinary Education and for Blossom Du Jour vegan restaurants.
CONNECTICUT NEW YORK
NEW JERSEY
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• • • • • • • • • • • • • •
181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road
Scoop knows that while cooking demonstrations and chats offer a special celebrity chef experience, incentive planners looking to turn their event into a full-blown party might consider Marc Weiss, otherwise known as DJ Chef. As his moniker implies, Weiss does double duty at events, offering cooking demos while spinning the music of the attendees’ choice. Weiss provides more interactive cooking class parties for small groups and for large meetings he will bring individuals up and broadcast the cooking on a big screen. “Some groups want it to be more hands-on and interactive,” Weiss explains. “For others I might go
has made frequent appearances on the Food Network, is often brought in to gaming destinations. These have included the Mohegan Sun in Uncasville, CT, where he entertained, complete with roasting pig; and The Playboy Club at Palms Casino Resort in Las Vegas, where he hosted a group from Nokia, cooking up pulled pork sliders for the attendees. Weiss also performed at Kewadin Casino in Sault St. Marie, MI, where he had his 10-footby-10- foot kitchen stage set up during a three-day summer festival. “People go to gaming destinations to play, so that’s a good atmosphere to put me in,” says Weiss. “You already have the scene set.”
Legendary Grimaldi Returns With New Juliana Concept
Weiss does double duty at events, offering cooking demos while spinning the music of the attendees’ choice.
to a corporate party of 500 people and work with the venue to have the hotel staff offer some chef support while I kind of host it,” says Weiss. Weiss, who
• • • • • • • • • • • • • •
Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083
• • • • • • • • • • • • • •
Pizza legend Patsy Grimaldi opened his newest coal-oven endeavor, Juliana's, for friends and family last month at 19 Old Fulton Street.
continued on next page
203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544 continued on next page
Scoop says pizza legend Patsy Grimaldi opened his newest coal-oven endeavor, Juliana's, for friends and family last month at 19 Old Fulton Street. We heard on opening night Juliana's served a few pies to passersbys, too, but the restaurant is now fully open to tour-bus crowds and the pie-eating public. The opening marks a new chapter for the 81-year-old Grimaldi, who, as the "N.Y. Sired" sign that hangs outside suggests, spent decades making pies that made New Yorkers pizza obsessives. Grimaldi, as the story goes, had been in retirement for thirteen years last fall when the opportunity came along to reclaim his old shop in Dumbo. He took it, leaving him at odds with Frank Ciolli, who, at 71, owns the rights to the Grimaldi's name and operates the competing pizzeria virtually next door, at 1 Front Street. Feuding pizza dynasties are part of the city's genome, of course, and though both parties have agreed to be gentlemen going forward, the pie guys have engaged in a battle of credentials for the last year. There have been stop-work orders at the Old Fulton Street space; Ciolli filed a lawsuit to prevent Juliana's from opening in October; and his architect even accused Juliana's of installing an illegal oven. Will any of this cool down as the coals burn up? Most likely. Ciolli says the neighborhood's three pizzerias can all co-exist, and Grimaldi himself just wants to play some Sinatra and mellow out. "I’m looking to make pizza in peace,” he says.
on, starting with a reception and followed by a feast and a tribute prepared by Daniel Boulud, David Burke, Marc Murphy and Jacques Torres. A film retrospective of Maccioni’s career was also shown.
Myriad’s Tracy Nieporent Featured In City Harvest Campaign SCOOP notes that it was a most pleasant surprise to drive into Midtown from the LIE and see a City Harvest billboard featuring Tracy Nieporent. The often forgotten older brother of
Big Bash For Sirio Scoop sees that a gala tribute to famed restaurateur Sirio Maccioni, held last month at The Breakers as part of the Palm Beach Food and Wine Festival, went off beautifully despite a number of injuries leading up to the event. Bruno Dussin, who worked at Le Cirque and now manages Circo, was hospitalized after being hit by a bike messenger, and Maccioni himself was heard saying as he struggled walking in, “I slipped on a bar of soap and injured my knee.” But the night went 48 • January 2013 • Total Food Service • www.totalfood.com
the Iconic Drew Nieporent has donated countless hours to worthy causes including City Harvest. The campaign also includes a full-page ad for City Harvest in the Dining Section of the New York Times. The Cornell grad also has been a driving force behind NYC and Co’s semi-annual Restaurant Weeks program. Now serving New York City for 30 years, City Harvest is the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children. This year, City Harvest will collect 42 million pounds of excess food from
all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. City Harvest also addresses hunger's underlying causes by supporting affordable access to nutritious food in low-income communities, educating individuals, families, and communities in the prevention of diet-related diseases, channeling a greater amount of local farm food into high-need areas, and enhancing the ability of our agency partners to feed hungry men, women, and children.
BOOTH #
658
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BOOTH #
3200
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Food Show from page 8 March 4, 2013 12:00 PM - 3:00 PM Presented by New York City Council Speaker Christine C. Quinn and The Empire State Development, New York State Department of Agriculture and Markets Farm to City Expo is a half-day forum, including panel discussions providing food businesses, organizations, and local food system advocates with a window on the latest public and private initiatives designed to meet the large and growing demand for locally produced foods and beverages. Before and after the event, attendees are encouraged to network with each other and the Pride of NY MarketPlace farm and food company exhibitors, and enjoy the local chef cooking demonstrations.
into any restaurant in the United States and find $10,000 in undiscovered cash before he hits the back door – guaranteed! Don’t miss this 4-hour intense workshop chock full of solid content ready for you to take back and apply immediately to your business – core principles of using systems to cut and control costs.
AllerTrain™ - New! Gluten-free and allergy-free dining is the fastest growing market in the restaurant industry. This new course
Ferdinand Metz Foodservice Forum The Ferdinand Metz Foodservice Forum includes access to 30+ complimentary sessions within the Forum, with an emphasis on insights into trends and best practices. This is your opportunity to gain a wealth of knowledge from some of the best minds in the restaurant and foodservice industry! You’ll receive concrete solutions you can apply immediately to your business. The Ferdinand Metz Forum presentations are included with your Show registration. View the program information on our website at www.internationalrestaurantny.com. The Ferdinand Metz Foodservice Forum is sponsored by Venable, LLC.
Fast Track to Profits Attend this special event and learn how to make your restaurant more profitable than you ever dreamed possible! The Fast Track to Profits Workshop is offered on Tuesday, March 5th from 9:00 am to 1:00 pm. Presented by David Scott Peters, the Restaurant Expert – known as the SMART Systems guy who can walk 51 • January 2013 • Total Food Service • www.totalfood.com
provides training to improve food safety and allergen management allowing you to offer a gluten-free/ allergy-free kitchen for the 12 million Americans suffering from food allergies. Increased diagnosis of food allergies, intolerances and sensitivities – as well in 1-in-133 suffering from Celiac Disease – is driving this demand. Make sure your restaurant knows how to serve and protect your customers by attending “AllerTrain™ Allergy and Gluten Free Food Service Training Certification” on Tuesday, March 5 from 10:30 am to 11:30 am.
Tuition for this workshop is $129 (includes a show floor badge).
Front of House Experience Front-of-House Experience – First Impressions are everything! Give your customers a dining experience from the minute they step inside. Leading designers in the industry will be available on-site in our 5 unique sets, including dining room, lounge and bar displays to discuss latest
Food Show from page 63
BOOTH #
572
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BOOTH #
1015
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// EVENTS
NAFEM 2013
Metro NY Dealer And Consultant Community Set to Descend On Orlando For Annual NAFEM Confab Don’t miss the foodservice equipment event, The NAFEM Show, at the Orange County Convention Center in Orlando, Fla., Thurs., Feb. 7-Sat., Feb. 9. You’ll find the newest products the industry has to offer on the show floor and you’ll want to take time to hit a seminar or two.
T
he educational program is packed with presentations to help you keep your business running successfully. After work, it’s time to play; Jimmy Buffett will serve up his legendary Cheeseburger in Paradise just the way you like it during the All Industry Celebration, Sat., Feb. 9. The conference begins with an opening party, Wed., Feb. 6 - the Global Networking Event at the Hilton Orlando. It’s open to attendees from outside the U.S. and to all exhibitors. It offers a sure way to connect manufacturers and customers before the busy show floor opens. New this year, the Show Floor Reception will run from 4-6 p.m. on Thurs., Feb. 7. It’s a chance for suppliers and buyers to meet and network over cocktails and hors d’oeuvres before heading off to dinner. Always a hit, the What’s Hot! What’s Cool! pavilion will be a show floor draw again in 2013. Selected products showcased in the pavilion are proven to show benefits in labor savings, lifecycle costs, sanitation and/or operational improvement. The pavilion will be divided into six product groups:
prep and warewashing; refrigeration and ice; smallwares, tabletop and serving; display, transportation and storage; primary cooking; and technology. Debuting at the show on Feb. 8, Foodservice Equipment Reports will honor the industry’s best with an awards reception at the luxurious Peabody Hotel Orlando adjacent to the convention center. It will be a memorable evening as multi-unit experts and out-of-the-box thinkers will be lauded for their contributions to the industry. FER will present the Management Excellence Awards, Young Lion Awards, and Industry Service Awards to innovators who shine. The show will feature two education sessions to help attendees earn a critical certification and understand what it takes to go green. ServSafe will run its food-safety training course at the convention center, followed by the CFP exam. Certification is good for five years and is recognized internationally. A certified instructor from the Florida Restaurant & Lodging Association will lead participants through the course in two segments Feb. 6-7, 8 a.m.-1 p.m. each
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day. Struggling with green building in a foodservice environment? Rob Hink,
principal of the Spinnaker Group, Weston, Fla., and board member of the U.S. Green Building Council South Florida Chapter, will show how credits in the LEED for Retail rating system apply in restaurants and foodservice. The program will be taught Feb. 6, 1-5 p.m. in the convention center. Get a full briefing of all the education sessions set for the show and additional exhibit information at thenafemshow.org. Be sure to save your energy for the last night of the show, Sat., Feb. 9, when A-lister Jimmy Buffett takes you to Margaritaville with a live performance at the All-Industry Celebration.
continued on apge 61
BOOTH #
664
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NAFEM, from page 56 Pack your Hawaiian shirts and leis and get ready for a great party. We would love to see you and talk about what your business is doing, so stop by FER’s booth 1663! Sidebars The 2013 NAFEM Show: Essential Info • Feb. 7, 10 a.m.-6 p.m. • Feb. 8, 10 a.m.-5 p.m. • Feb. 9, 10 a.m.-4 p.m. • Orange County Con. Center • Orlando, Fla. • Attendees: 20,000+ • Exhibitors: 500+
FEM Show 2013 - North American Association of Food Equipment Manufacturers is listed at thenafemshow.org. Log in now to get extensive content about the NAFEM Show 2013 - North American Association of Food Equipment Manufacturers, including audience size, exhibitors, contact names, booth sizes, pricing information and more. And search Events In America for details on other festivals, events, tradeshows,
conferences, meetings, seminars, conventions, and fairs. The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 625 foodservice equipment and supplies manufacturers that provide products for food preparation, cooking, storage and table service. NAFEM, one of the industry's premier trade show presents an oppor-
tunity that comes around only once every two years - the chance to display your products and solutions to more than 20,000 dedicated foodservice professionals. The NAFEM Show attracts thousands of foodservice equipment and supplies professionals, armed with buying power and ready to connect with you.
Educational Opportunities: • ServSafe Food Safety Training, Feb. 6-7, 8 a.m.-1 p.m., $200 • LEED Basics for Foodservice, Feb. 6, 1-5 p.m., $200 Events: • Global Networking Event for exhibitors and non-U.S. attendees, Feb. 6, 7-9:30 p.m., Hilton Orlando, $75 for exhibitors, free to non-U.S. attendees • Show Floor Reception, Feb. 7, 4-6 p.m. No fee • Foodservice Equipment Reports Management Excellence Awards, Feb. 8, 6:30 p.m., Peabody Hotel, Orlando, $299 FER customers; $399 noncustomers • All-Industry Celebration, Feb. 9, 7-10 p.m. featuring Jimmy Buffett, Orange County Convention Center, $175 per person, $1,750 table of 10 • Registration: $30 before Jan. 5 for main floor; $60 after • Register for all programs at www.thenafemshow.org. More information about the NA-
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BOOTH #
1855
BOOTH #
3630
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Food Show, from page 51 trends, designs, colors and décor solutions to meet your budget needs. What are the do’s and don’ts how do you get the most out of your space using lighting, chairs, table top displays and other solutions.
Japan Pavilion & Presentations The Japan Pavilion is one of the largest food shows in the world solely dedicated to Japanese foods and will acquaint the industry with the unique flavors and exciting new innovations of Japan. The theme of this year’s show is “Healthy and Flavor,” with a special focus on umami, the secret to a spectacular dish. This is your opportunity to discover enticing foods and products from all over Japan in one place – the Japan Pavilion will be filled with hundreds of diverse products from international corporates to local family-owned companies.
chasing responsibilities may visit the New York Wine Show from 12:00 noon to 4:00 p.m.
Pride of New York When you bite into a crunchy New York State apple or enjoy a glass of New York State wine, you can taste the pride. New York growers and food manufacturers are proud to provide a rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods
New Product Gallery Be sure to stop by this area to satisfy your taste for innovation and new products! The new Product Gallery is your first look at the latest products in the industry. While you’re there, cast your vote for the Best New Product of the Show and you could win a $500 shopping spree to spend on the Show Floor.
New York Wine Expo As a member of the trade, you have the opportunity to sample over 640 wines from over 160 wineries on Sunday, March 3. Casually sip and stroll through old world Italian, Austrian, French, German, Spanish and Portuguese wines and then let your taste buds lead you through the new world of wines of South America, Australia, Canada, South Africa and the United States. Admission to the New York Wine Expo (on Sunday only) is granted from 2:00 -4:00 pm with your International Restaurant & Foodservice Show of New York show badge. Those pre-qualified visitors with wine pur63 • January 2013 • Total Food Service • www.totalfood.com
– easy to discover and source all in one convenient location, in the Food Trends Experience area. The Pride of New York Pavilion brings you face-toface with family farmers and food processors that have made New York State one of the America’s leading suppliers of food and agricultural products.
The Foodservice Women®
Council
for
All are invited to join some of the most successful leaders in the industry for a presentation and networking
event on Monday, March 4 from 10:30 am to 11:30 am, “Go For It! Make Your Dreams A Reality!” Panelists include: • Kathleen Wood, Founder of Kathleen Wood Partners, LLC • Betsy Craig, CEO & Founder of Kitchens with Confidence and MenuTrinfo • Jeanette Stancato, Director of Group Sales at The Ritz-Carlton New York, Battery Park • Ferdinand Metz, Master Chef
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// THE FOODIE QUIPPER
WITH JOE FERRI
Shopping Strategies for NAFEM 2013 The last thing that I want to think about during the winter solstice is more shopping. Yet, here I am pondering the greatest spree that the foodservice equipment and supplies industry has to offer.
I
t comes only once every two years and thankfully, it is in a warm place in the dead of winter. The NAFEM show in Orlando, FL, February 7-9, 2013 is many things to many people. But, at its heart, it is still essentially a bazaar in the fine traditions of the country fair, the medieval market day and even the caravans of the Near East. So, shop-aholics get ready. There will be tempting displays. There will be promotions, premiums, barkers, sales and seductions. Similar to any good sales floor, we’ll be experiencing what’s new in the world of FSE&S. Given that there are two years between expositions for creation, the manufacturers will have much to offer. I’ve identified a few best practices for working industry events (having attended more than my share of them). And, although it is a trip to Florida, it is most certainly not a vacation! Plan your attack. Moving beyond ancillary objectives (like networking), a strategy should be adopted to make the most of your attendance. Like any worthwhile endeavor it all
Joe Ferri, Vice President of Pecinka Ferri Associates joe@pecinkaferri.com
begins with a list. What are your objectives? What is your resource budget (time, endurance)? What booths must you see? Who must you connect with? What is the layout of the room? Prioritize your visits, and stick to a timetable. Make several appointments, but build in flex time in-between. Keep an open mind and open eyes for opportunities. They will crop up when least expected and in the least expected spaces and places. Certainly visit the “friendly” booths of your current vendor partners, but make time for the others. Whether you are on reconnaissance or simply educating yourself, this will be time well spent. Several resources - enhanced by technology - are now available to as-
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sist you in the planning stages. Take advantage of them, and you will exponentially increase your effectiveness as you travel the show floor. NAFEM has a mobile app, which will assist before during and after the show. Their website, www.thenafemshow.org is full of resources for attendees and exhibitors alike. Training and educational opportunities abound during show week. Visit the convention center virtually at http://www.occc.net before you actually visit the center. Don’t forget to make tentative dinner reservations, or at least research the available options on Open Table, Yelp, Trip Advisor, Zagat and the like prior to arriving. Make sure that your social calendar is booked with the
legendary after-hours parties that abound at NAFEM. While on the show floor, keep an eye out for holding equipment – both hot and cold. As more menus include “small plate” items, operators are challenged to inventory more service-ready items at serving temperature. Many manufacturers are responding with innovative equipment. Sustainability will be a major topic for the foreseeable future. E&S vendors will be jumping on the environmental bandwagon with products tweaked and new entries that are enviro-friendly or assist operators in their conservation efforts. Social media will be prominent at this year’s gathering. You should expect to be deluged by requests to “follow”, “friend”, and “like” various entities. See what’s hot and what’s cool, because if it’s hot or cool, it’s at NAFEM. Happy shopping! Joe Ferri is a Certified Professional Manufacturer's Representative specializing in relationship marketing in a business-to-business environment.
Vice President of Pecinka Ferri Associates in Little Falls, NJ, Joe represents leading foodservice equipment manufacturers in the New York metropolitan area. Follow Joe: @joeferri / linkedin.com/in/joeferri facebook.com/joe.ferri.9 pecinkaferri.com/food_for_thought
// EYE
NEWH - NETWORK OF EXECUTIVE WOMEN IN HOSPITALITY
Eat. Drink. Inspire. NEWH New York Charity Event
T
apping the vibrant New York hospitality scene, NEWH New York selected top chefs and mixologists to showcase their unique dishes and drinks at Eat. Drink. Inspire. The tasting event haled last month at Canoe Studios raised scholarship funds for industry students. "For Eat. Drink. Inspire., we asked some of New York's most talented chefs and bartenders to create a dish or drink inspired by a local neighborhood," said Tara Mastrelli, NEWH New York President, and consultant at MBLM. "We thought it was the perfect way to toast our 2012 scholarship recipients and to quite literally toast our
hometown, which even in the wake of tragedy, continues to inspire us, connect us and remind us what true hospitality is all about." Over the years, NEWH New York has awarded more than $400,000 to students in architecture, interior design, hotel management, and culinary arts. Proceeds from this event will benefit the next generation of New York hospitality. NEWH, an international non-profit organization, has awarded more than $2.6 million in scholarships in its history. Among the top chefs who prepared their specialties were: Bobo's Adan Esquivias, Bobo, Victor Cruz of Wall & Water and Canoe Studios Catering's Diana Seabrooke. Some of
(L to R) Victoria Janok, Stonehill & Taylor; Lauren Harm, Valley Forge Fabrics; Kerrie Murphy, Stonehill & Taylor; Kimberly Roeser, Valley Forge Fabrics; Lemor Moses
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Metro New York's hottest mixologists who donated their service were: Anthony Sferra, of Buttermilk Channel Fallow Fields' Tim Dugan, Andres Santillana of Gerber Group Rye House's Robi Gonzalez, Colin Maxwell of Emm Group, Patricio Sandoval's Mercadito Jennifer Wood of Two Girls, One Pint. NEWH Inc. is a premier networking resource for the hospitality industry, providing scholarships, education, leadership development, recognition of excellence, and business development opportunities. Members are professionals actively engaged in development, management/operations, architecture, communications, design, distribution, education, manufacturing, production, purchasing, and sales of the hospitality, foodservice, senior living, and related industries. In 2012, NEWH New York was proud to earmark $25,000 for scholarship funds. The nine recipients’ education all share a deep passion for our industry and they
(L to R) Gonzalo Bustamenta of Seed Design Studio, JC Furniture & Design's Marc Anthony Celli and Marc Dizon of Lewis & Dizon
can’t wait to test out the skills they’ve learned in the classroom in the kitchen, at the front desk or in the design studio. This years award winners were: The Culinary Institute of America trio of Gabrielle H. Fuoco, Lacey M. Benjamin and Elissa M. Yotsuji, Yasuko Yamamoto and Kerry Clerkin of the Fashion Institute of Technology New York School of Interior of Design's Lauren Cusack, Tonya Kennedy of Pratt In-
Scholarship winners: (L to R) Lauren Cusack, Yasuko Yamamoto, Kerry Clerkin
stitute, Niagara University's Brianna Fries Aviv Bresler of University of Massachusetts, Amherst. "Giving back to our community through mentorship and scholarships is at the core of the NEWH mission. As each NEWH chapter works to develop a robust calendar of networking and fundraising events annually, these activities are designed to raise money for students that have demonstrated exceptional ability for and dedication to myriad fields in hospitality, including: management, interior design and the culinary arts," Mastrelli concluded.
(L to R) Ayten Nuhoglu, Margarita VelezMantovani and Ellen Tichenor; Dan Ryan, Cheng Meng Furniture
(L to R) Luke Siegel, Raydoor and Noam Newman, Venture Equity Partners
The Double Seven featuring (R) Sean Esquivel
(L to R) Beverly Austin, Vanessa Waldner and Zaida Cortes, Turner & Townsend Ferzan Robbins; Alicia Cannon, AJC Design
(L to R) Laura Klinkose, Debbi King and Ted Carroll, The Carroll Adams Group; Aliya Khan, Starwood Hotels & Resorts
(L to R) Katie Goldberg and Erica Gibson, Texstyle; Elyse Robinson, Rockwell Group
(L to R) Amy Jakubowski, Rachel McCaslin and Steve Sherman of BBG-BBGM
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Notar, from page 28 nomics that you have to start with. Because then you have a much less risk of failure and a higher return. What's your approach to real estate? Are you afraid of something that somebody else has failed in? Are you looking for the next, meatpacking? How does your brain get around what's going on real estate-wise? I'm not afraid to go into somewhere that hasn't made it. If the deal is correct, I just feel if you have heart and soul and a good team and a good idea you can do it anywhere. I'm not looking for the next meat pack industry because the rents are too high. And I don't want to be just a tag-a-long. We'll start a trend, not follow it. One of the things I'm doing now is a place that was used prior. And, you know I normally wouldn't look in this area but my deal is so fantastic that I had to give it attention and take the deal, and now I've fallen in love with it. And, is this the one at Lounge Park property? No, this is on 56 off of Park at the Lombardy Hotel but it's sort of separate from the Lombardy but it's adjacent, within their space. I love this; it’s got great architectural character. It's got the high ceilings, and the moldings, and the details, and chandeliers that were picked by Randolph Hearst, when they were building it. So I'm liking that vibe right now. Pretty amazing that for a long time hotels couldn't get out of the restaurant business fast enough. What do you think has changed? Ian Schrager. I lived it and I know it so I'm going to tell you what I think it is. There was a stigma attached as you just said to hotel restaurants. They were bad. No one wanted to eat in them. You probably had your breakfast in them. They were just dead in the water, most of them. I would say 90% of them at least. I think the Waldorf might have
Richie Notar is finalizing plans for the rebirth of the Lenox Lounge in Harlem
got some attention with their Bull and Bear restaurant. I think that they were just terrible. I worked in them, I cooked in them. I went to culinary school after the 54, years. And I thought I wanted to be a chef. Restaurants start with Prada, Louis Vuitton, Nobu, you know, JeanGeorges. And so they were going out and what happened was as restaurateurs you go wait. Are you going to build it out for me? I don't have to spend any money? Oh fantastic. And so there the marriage was born. When do you license to the hotel? When does the hotel license to you? How do you look at those? How do you get a feel for what the right deal is? The more you want the hotel the more you have a little bit more control. If you want to you can license it. I always feel like my reputation is all I have so I'm going to manage it as if I put my money in. So, if you're in Hong Kong you have to run it as if it’s yours. Which is the best way to go into it. Although all the build out is from the hotel. So it's a management deal really. Licensing sounds too much like Starbucks. Deal where they will normally build it out for you, the labor, and all the expenses. I mean, it's really their restaurant but you want it
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as your own. And you get a management fee and, you know it’s an upside to turn up your profit. You've worked with celebrities and superstar chefs what role do those guys play in your world as you look to develop your own company? I feel like the dining trends are more about a humanistic approach, meaning I think some of these things that are missing in hospitality. I really feel that as people are doing multiple stores right now it's too expensive. Opening up the Lombardy, I'm creating a brand. I'm just doing the regular brand again, you know? So I'm more, right now. I'm like the Simon Cowell of the restaurant business. I like to look at the guys that are coming up, that that are really engaged, but then again, might not get a shot, because the chef is not moving anywhere. Or the general manager isn't moving anybody anywhere. And you know what happens? You lose those people. So, I want to nurture them. So you go elsewhere, still stay in the family, and grow another set of people. So you can keep going. And that's what makes it possible to do a Moscow, a Hong Kong, a Milan, or London. So going back to your ques-
tion, I prefer to hire from within. Now if I walk into your house for a dinner party, are you going to have someone meet me at the door that rolls their eyes and makes me wait, you know what I mean? You have to think, when you're walking into a restaurant, that you're walking into someone’s home. That is, the mentality and the formula that I've always tried to adhere to. So, you know, I really feel like, look, we've all had a waiter that was very accomplished, worked at all the great places, but he only, almost makes you feel like he's doing you a favor, by waiting on you. And look, we all make mistakes, eventually that guy will. And spill a glass of red wine on someone. And they'll be the first guy you go at. Or, we’ve been in restaurants where someone is charming and maybe a little bit green, but they actually care when something goes wrong. And they’re, oh I'm sorry. I wind up giving them more. Because I want that. I feel like there's an intimacy there. And these people are around my table, and my friends and family for a couple of hours. I want someone that’s likable. I think that's going back to what happened with me. You know, I'm not a snob, and there's a likability there. And I find myself in these wonderful opportunities, I think, because of it. You know the door is open to nice people. Are you like the way Rubell found you, a lot of it was feel, and you just kind of followed? Just systems in place. So, I will absolutely, it's sort of an amalgamation of both. If I have a good feeling about someone, if I'm interviewing someone, I just push the resume aside. Quite honestly because no one is going to put a paper in front of me that says I'm really bad at what I do, I'm no good, you know, I'm a slouch. You know half of them are fudged anyway. I look at someone and if I get a good feel about them no matter what it says on their resume I feel that I can teach them anything if they have the right demeanor. It's a little bit of both. My feeling has
to be good about the person and then we put them in a program that will make my entity look good. Think about service and hospitality and my background. Well, I have a lot at risk. So, they have to represent what we want to do really well. We are very heavy on service, but not, you know obnoxious service. It's not over service. I don't like over service. I call it common sense service. But I want my drink to come up. I like the girl at the front door to know that my reservation is there. I just want to know that people are on top of everything. That's all. And it could be in any atmosphere. It could be in a Starbucks, or it could be an elegant restaurant. I just want to know that someone knows their job. You’ve announced plans to open in Harlem, what are your goals for that property? I'm a New Yorker, I love New York. I assembled some people that worked for me in the musical theater- they love it. It could be great. And I said the last thing I want to do is to worry about booking acts or anything. So I coined myself with it and went up there. First of all the building is remarkable. I love architecture. An art deco building. So, right away, I was, like, wow. And it has a history; I love something with a bit, to resurrect something. And so, I didn't want the entire headache. You know? Going up to Harlem was a big thing. It's a very tight knit community. And I said, well if the building becomes available. Got in the ring. So I met with the owners and before you know it you're in deep. You know you don't even know how it happened. Like you wake up and you're married, you know. The owners liked me. All of the people around him liked me. And they said, we really like what you're saying. We would like you to have the lead. And all I was saying was, I don't want to change it. I want to enhance it. But I don't want to just focus on jazz. I feel like it has hollowed ground. And I want everyone from, you know, Lady
Gaga to come up there and do a record launch. Going back to my decision. Wynton Marsalis was in my building and Paul Schaffer. I said oh okay now you've got my attention. So that resonates with two. It must resonate with a bunch of people. But, let's go there. Let's, bring up
ugh! It just got to me and I thought I'm going to move out to Montauk, for what I thought would be two months. I love Montauk. It's a great rest from the world. I'll leave, and I'll come back, and I'll figure it out. And so two months turned into a year. A friend of mine, from my old neighborhood was
Well, I learned about the theatrics. And how it's not just about one thing. For example, restaurants you know are jokingly called dinertainment. I think that everything is saturated and it's food everywhere. Good food. And I'm trying to provide to you more than just filling your stomach.
the kitchen, put some food up there that would be good. And let's have a diverse sort of musical, spontaneity. That could be interesting. And again, I like to hear that Harlem has spirit. I've been doing chopsticks and soy sauce for 20 years. I think it's good, it's a good way to get people’s attention that I can do many things. It's like an actor, you know what I mean? Why did De Niro pick Frankenstein? You know? Maybe that's a bad analogy because that movie didn't do well but as an actor you want to do different things. If you're known as the comedic actor, you want to do something serious. So I just want to show range. Of going up to Harlem. Doing something Midtown. And I will do something Downtown. The one thing we missed. How did you go from Rubell and Schrager to Nobu and Drew Nieporent? I was at three places at once. I found myself, like, walking around New York yelling at cabs. you know? It was, like,
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going be a sous chef at East Hampton Point. Drew was a managing partner. And I needed a job. And I met with them and they said well, you know, we have all our managers but we're impressed with you. We like you. We're going to be busy. We'll offer you this job as a manager. I went okay. Got in there, you know? Was fully engaged, you know? I just really wanted to sink my teeth into something. At the end of the summer there was a fall out between Drew and, the other owners. They offered me to stay out in the Hamptons, stay by Drew of course who was having meetings with me. You should leave them and come to the city. I said for what. He said don't worry. Nobu Matsuhisa was getting a lot of attention in New York. DeNiro likes him. We're bringing him to New York. And, you know, we'd make you the GM there. But I thought long and hard about it. And I said, you know what? It sounds interesting. It would have
been an empty building. David Rockwell, who wasn't as known at the time, was going to be buying it. My friends made fun of me - what do you know about Japanese food. I did my research and I'm telling you more than one Saki bar I left completely in bits because I didn't realize the fire power of the Saki but I did my research and again I was fully engaged. You know, before we knew it, it became a huge hit. And there were a lot of hurdles there. We had no liquor license when we opened up, which a lot of people don't know about. I mean it was difficult. Nobody lived in LA. He'd come in, you know? Drew had his own way of doing things. I had my way of doing it. And it was a really interesting thing to do, but it just all flowed. And then I became a partner. And we opened up London after that. And I moved, I went to London for a few months. Look in your crystal ball…what will Raptor Hospitality look like – five years out – 10 years out? I want to have the right cashmere throw on there. You know I love all the things that can be developed within that, and our partners in London did that at the Hotel the Metropolitan. They have their own line of shampoo and shower gels and they opened up a spa. I think you could do one thing right, and you show professionalism, and taste, and you know, good decision-making you could do many things within the same type of genre. So, I'm feeling more entrepreneurial. And I'm going to utilize all of my skills. I see scalable, quick casual restaurants that I'll bring around the world. Utilize my network there. I'll see some more diamonds, higher end places that I'll go where people want it. Where someone says, I like what you did on 56th and Park. I have a property in Park, in London. I'll do it there. So I feel like scalability is very important to me. I want to put together a huge hospitality company that is respected.
// EYE 2012 SFM Holiday Party Inside Park at St. Bart’s in New York City
T
he annual SFM Holiday Party held on December 10th was a hugh success at the beautiful Inside Park at St. Bart’s in New York City. EYE mingled with the “movers and shakers” in the B&I segment of the foodservice industry. It was a great night to celebrate the holidays and build key relationships with the powerful network of professionals SFM represents. Great to see SFM president Microsoft’s Mark Freeman who jetted in from Seattle for the event and the afternoon board meeting. EYE toasted the holiday season with some of the Tri-State's leading corporate feeders including: Chart-
Friendly rivals Larry Cantamessa of PBAC and Pecinka Ferris’ Joe Ferri
wells’ Greg Coady, Compass Group’s Richard Cattani, Flik’s Corey Silverstein, Victoria Vega of Whitsons, Credit Suisse’s Jay Silverstein, Restaurant Associates’ Edward Sirhal, William Adams
(R to L) Joanne Marino and Sodexo's Nelson Morales with Paul Forgione
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of JPMorgan Chase & Co, Compass Group’s Peter Alessio, Aramark’s Donna Andersen, JPMorgan Chase & Co’s Barbara Boden and RMAHospitality Management’s Albert Byrnes. The Metro New York equipment and supply community was well represented by: PBAC & Associates’ Larry Cantamessa, Pro-Tek’s Perry Edwards, Chad Daniels and Edward Daniels, BSE Marketing’s Jeff Hessel, Day & Nite’s Dan McCaffrey, and Matt Sher, Hobart-Traulsen’s Richard Hynes, Culinary Depot’s Michael Lichter and Eli Goldring, Air Comfort’s Pat Fava, Pecinka Ferri’s Jo-
Robin Snyder and Dennis Goldstein of Coca-Cola
seph Ferri, M. Tucker/Singer NY’s Marc Fuchs, Elite’s Aaron Weiss, Eric Weiss, Ivan Weiss, Day & Nite’s Matthew Sher. The enormous Sodexo contingent included: Cynthia Rhine, Nelson Morales, Philip Mortillo, Joanne Martino, Anthony Mastellone, John Herron, Diane Salamone, Mark Bickford, Tracy Kelly,
(L to R) Aramark's Pat Leahy, Bunzl’s Larry Ellenson and Ed Surhal of Restaurant Associates.
and Steven Dizzine. EYE shared holiday revelry with food and beverage notables led by: City Baking LLC’s Barry Blaine, MRS Baking Distribution Corp.’s Steven Borg, Brandon Schops and Robert Schulman, Coca-Cola’s Dennis Goldstein, Christine Gurtler, Land O’Lakes’ Brian Jennings, Tyson Foods’ Mike Johnston, Nestle Waters’ Kelly Miller, David Mills, Angel Cortes of Dr. Pepper Snapple Group, Nespressso USA, Inc.’s Audrey Ceuppens, Maarten Dekker and FreshDirect’s Eric Davis. The Society for Foodservice Management (SFM) is the pre-eminent national association serving the needs and interests of executives in the onsite foodser-
vice industry. Its principal role is to enhance the ability of their members to achieve career and business objectives in an ethical, responsible
(L to R) Norman Saboie of Merrill Lynch, Doug Hummel of 56 Design, Melanie Marken of Pete's Coffee and Culinart’s Victoria Vega
(L to R) Eric Davis of Fresh Direct with Seth Prager & Aaron Weiss of EliteStudio E
BOOTH #
2714
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and professional climate. The Society represents major corporate liaison personnel and independent operators as well as national and
regional foodservice contract management companies.
(L to R) NYU’s Owen Moore, Paul Ungeleider of Follett and Day & Nite’s Matt Sher
Fiorito, from page 34 According to FEMA, 90% of all natural disasters that occur nationwide involve flooding with the average commercial flood claim coming in at just over $85,000 (2006 - 2010). You don't need to be located in a coastal area to be at risk. Flash floods can be attributed to many factors, including deteriorating levees, dams, and ineffective hurricane barriers as well as construction and real estate development that can change an area's natural drainage. Most commercial insurers base their flood insurance rates on the levels of flood risk designated by FEMA's Flood Insurance Rate Maps (FIRM). These maps are constantly being updated so it's important to know how your property is classified. If your area has been recently reclassified as a high hazard zone, your current coverage may be inadequate in the event of a claim. Talk to your broker who can negotiate with your current insurer or proactively source alternate solutions. While flood insurance is the best way to protect yourself from this devastating financial loss, your broker can also help you identify non-insurance ways to reduce your risk in the event of a flood.
You Can't Be Too Prepared An updated emergency response and business continuity plan, when properly executed, can greatly reduce the damage to your property - and more importantly, keep your employees safe. Your plan should identify responsibilities and specific steps to take before, during and after a storm. Consistent communication to employees is a critical element of the planning process. Maintain a list of updated telephone numbers of employees, vendors and local authorities. Proactively contact your clients and key suppliers to inform them of your situation. Develop a back-up plan to receive supplies and secure critical infor-
mation in the event of a supply chain disruption or power failure.
It's A Small World Because businesses today are so interconnected, you need to be aware of not just the catastrophic risks you face in your own backyard, but also those risks that impact your critical suppliers. Whether or not you were in the direct path of Hurricane Sandy, your business could be affected if your suppliers or key customers are unable to operate as a result of the storm. Business interruption losses due to Hurricane Sandy are expected to be large due to widespread power failures that resulted in partial or full production stoppages at many businesses. Business interruption claims comprised 20% of the overall insurance losses from Hurricane Katrina, according to PricewatershouseCoopers. Talk to your broker about business interruption insurance and extra expense insurance. This coverage can be added to an existing property insurance policy or package policy. It compensates you for lost income, based on your financial records, if your company has to vacate the premises due to disaster-related damage that is covered under your policy. Contingent Business Interruption and Extra Expense coverage can also be added and compensates you for lost income, based on your financial records, if a critical supplier cannot provide you with products or services necessary to conduct your business due to a cause of loss that is covered under your policy. Robert Fiorito, serves as Vice President, Hub International Northeast, where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www.hubfiorito.com
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BOOTH #
3222
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// HERMANNS ON LINEN What Do Tomatoes, Fish And Linens Have In Common? You do not have the time to manage your linen service. I know this because I hear it all the time. The problem, as I see it, is that unless you make the time, you will be putting yourself to unnecessary costs that will most definitely affect the bottom line. I’m speaking, of course, of WASTE -- or more accurately, avoiding waste.
F
rom the standpoint of linen service, waste takes a few different forms. The most obvious is failing to stock correctly. Do you ever order more table linens than you need, “just in case?” Does your kitchen staff treat towels as single use items? As you shrug your shoulders, consider this: do you view stocking your walk-in the same way? Of course not. Your food orders are well-considered, careful, and mindful of what you’ll realistically need. You strive to avoid food waste whenever possible, and you usually succeed. Your linen orders should also reflect what you need, not what you might need in a worst case scenario. Don’t pay for more than you need. Seems obvious, doesn’t it? And demand that your linen service be there for you should you need more than you anticipated. Another type of waste, less obvious but potentially easier to control, is abuse. It’s probably true in most endeavors that people take better care of the things they own than the things they don’t -- those things are “someone else’s problem.” Generally, restaurants don’t own their linens and uniforms. Does that make it OK to use a napkin to clean the hood? To put a table cloth under a mat? To wipe the flat top with a chef coat? You wouldn’t tolerate your
Christopher Hermanns, President of WH Linen chermanns@whlinen.com
staff’s misusing your kitchen equipment, or food, or dishes. Make sure they know that, in all likelihood, if they misuse linens and uniforms, the linen supplier will be sending you a bill for abuse charges. Really your supplier has no choice. Abused linens go into the trash. They cannot be saved and rented again, and they have to be replaced. Make sure your people use linens for their intended use, and you won’t be subjected to abuse charges. If you think it isn’t happening at your restaurant, go through a bag of used linens. Abuse tends to be chronic. If it’s happening, you will see it. And if you allow it to continue, you will pay for it. The final, and related, type of waste is loss. If it’s true that people think it’s OK to abuse another’s property, they might also think it’s OK to lose another’s property. Do you go through the trash to retrieve your forks and knives? Is it too much of a stretch to believe that nap-
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kins, towels, aprons, and the like also get “lost?” This is another cost that must be passed along to you. Make no mistake: all linen suppliers charge for lost linens -- they’d all be out of business if they didn’t. Some suppliers build loss charges into their unit prices, some bill losses separately. Certainly you should not pay for something you haven’t lost, and you should demand that your linen supplier conduct regular physical inventories, and share his findings with you. But ultimately, you can control this with a little effort. Train your staff to care for cookware, glassware, food, linens, and uniforms with the same level of respect, and you’ll be amazed at how quickly you see the reward on the bottom line. Seems basic, right? But then why do so few operators take these steps?
BOOTH #
4017
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BOOTH #
4217
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IHMRS, from page 16 marks the beginning of a new era for this internationally-recognized event. With Phil Robinson bringing his more than 20 years’ experience to HMG, I am confident he and his new colleagues will ensure IHMRS retains its reputation as the industry’s largest show, continues to offer the best experience for attendees and exhibitors and enjoys tremendous growth for years to come,” added McInerney. “We are proud to have been awarded the contract of such a prestigious industry event and to be able to build on its success and leading position in the marketplace,” added Finn. HMG is a privately held media company serving the global hospitality industry and specializing in trade fairs, conferences and event management and development. Events included in the HMG portfolio are: BDwest; BDNY; Management
of IHMRS; Boutique Design Forums; Boutique 18 and Sponsorship of the Gold Key Awards. BDNY and BD West trade fairs are produced by HMG and sponsored by Boutique Design and Hospitality Style magazines. The International Hotel, Motel + Restaurant Show brings together 18,000 buyers and 700 sellers of hospitality products and services in such categories as food & beverage, food service equipment and supplies, furnishings, guest amenities, HVAC, linens, tableware and uniforms. IHMRS is owned by the Hotel Association of New York City, Inc. (HANYC), the New York State Hospitality & Tourism Association (NYSH&TA), and the American Hotel & Lodging Association (AH&LA) and is managed by Hospitality Media Group (HMG). The 2013 IHMRS is scheduled to take place November 10-12, 2013 at the Jacob K. Javits Convention Center in New York City.
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BOOTH #
2635
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BOOTH #
3200
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Sandy, from page 14 started making it there. He explains that his now-small team has to adapt to cooking and prepping within the tiny delis: "We actually have to cut roast beef into smaller pieces to be able to make it in the teeny ovens we have in the shops." The number of damaged components in the facility is almost too vast to list, and there's a corner in the back Bernamoff has dubbed "the graveyard," where they've placed machinery that may or may not still function. Bernamoff can shake several items on a rack in the back of the space, and they'll still let out water. The floor, in many areas, looks as if a monsoon has recently passed through. Here's
another image: on the day Bernamoff came in to survey the damage at 6 a.m. he opened the glove compartment of the truck that used to be parked in the back of the commissary. Water came rushing out. "It was like in a movie," he says. Bernamoff admits to not knowing exactly how to proceed. They've been cleaning for six weeks now, but the lost equipment, the lost staff (there used to be 12 dedicated to the commissary), and the structural damage might make it so that they can't rebuild the commissary the way it was. He says he's considering several options, but that the space isn't zoned for retail and that he's got plenty of catering space competition from the Liberty Warehouse next door.
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The Red Hook Winery, next door in lot 235, found itself in a terrible spot after the storm. Right off the bat, 25 to 30 barrels shattered after falling to the ground during the flooding. Now, owner Marc Snyder says that there are 50 barrels left to inspect. "We know that most of them will be damaged or have salt water in them," says Snyder. A few problems remain: they still haven't seen SBA loans, and most of the records needed for insurance claims and the like were damaged or destroyed. "If we do have any of them, they're wet," Tarpin notes. And there's basically no foot traffic anymore. Even though it wasn't Steve's primary source of business, foot traffic from the still-shuttered Fairway, which on a good day could bring 3,000 customers, is gone. "The impact is tremendous," says Tarpin, who estimates an 80 percent loss in walk-in customers. Just outside the confines of the Liberty Warehouse, legendary bar Sun-
ny's remains closed. Francis Kerrigan, the self-described "underboss" of the business, says, "Progress has been slow but steady." There are still some "nominal problems to fix," and Kerrigan explains that the team is at the mercy of National Grid, the electric and natural gas company. There's no word yet on a reopening date. Kerrigan says he "doesn't even want to think about the financial losses" at this point. The bar only used to open three days a week, but that still represents close to 20 nights of lost business, so far. There are also missed revenue opportunities from film and photo shoots that used to happen with some frequency. The bar hasn't cut any of its staff. Instead, Kerrigan and the team have enlisted the help of their "multitalented" employees to aid in the rebuilding process. Their Kickstarter campaign, which is still very much open for donations, has racked up 316
backers and $26,474. Their goal was $20,000. Owner Sunny Balazano says he's looking forward to having everyone back "for a big, big party" once the place is ready to re-open. "We're thrilled to be coming back." The Good Fork remains closed, but owner Ben Schneider says the team is gunning to be back up and running soon. As past reports indicate, the restaurant got rocked pretty badly. "Most of our operations are down in the basement, which was completely flooded," says Schneider. He cites a walk-in as one of the biggest losses in the aftermath of the storm.
Pastry & Baking Arts Classes Call For Upcoming Class Schedule
888-531-Chef
www.iceculinary.com BOOTH #
957
Call Vic Rose: 732-864-2220
83 • January 2013 • Total Food Service • www.totalfood.com
// EYE 2012 PBAC Consultant Appreciation Evening Jazz at Lincoln Center, NYC
(L to R) Autoquote's Michael Greenwald with Mr. and Mrs. Chris Brady of Romano Gatland
O
ne of the IHMRS Show's great traditions continued as PBAC hosted their annual consultant's dinner. The 2012 edition welcomed many of Metro New York and the nation's top kitchen design consultants to Rose Hall at Lincoln Center for a night of spectacular jazz and dining. A record turn out of over 125 attendees were present in large part as a result of FCSI's "Ask The Experts" display at IHMRS.
(L to R) Cody Hicks of Post Grossbard with son Bryan Hicks. (L to R) WA Brown's Rio Giardineri and Tom Rinaldi of H. Weiss
(L to R) Russ Stilwell of Next Step Design with Michael Posternak
(L to R) Mr. and Mrs. Jimi Yui of Yui Associates and PBAC'S Larry Cantamessa
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Mr. and Mrs. Gary Simpson of Hobart with Jazz Singer Gregory Porter
Laura & Corey Reilly, Leif Billing, and Jim LaVallee of Clevenger Frable LaVallee
(L to R) Dan Janson of Franke with Davella Associates' James Davella
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// HURRICANE SANDY RECOVERY
WITH ALAN DRURY
Con Edison Unveils Portfolio of Services to Support Metro NYC Foodservice Industry
W
hat has Con Edison done to make things easy for restaurants to re-open post Sandy? We are working with the city and customers whose electrical equipment was damaged by the hurricane and who need repairs certified by their electrician. There were 31,299 such customers in the hardest-hit areas of Staten Island, Brooklyn and Queens. There are now 1,147. (There are also about 35 large customers in Lower Manhattan who need the certs.) Are there any existing or additional rebate programs that restaurants or food service operators can take advantage of? Yes. We offer a variety of Energy Efficiency programs that can help a restaurant owner save energy and money and protect the environment. Cutting energy bill costs leaves a restaurant owner with more money to invest in payroll, equipment and product. Energy efficiency measures can also mean a more comfortable environment for customers and workers. Does Con Edison offer a team of restaurant specialists that understand the restaurateurs’ needs? Our Green Team members and market partner specialists are experts in energy efficiency and can apply their knowledge to help any business. How can Con Edison's Green Team help the restaurateur be more efficient with food preparation, heating
Yes. We offer a variety of Energy Efficiency programs that can help a restaurant owner save energy and money and protect the environment. Cutting energy bills costs leaves a restaurant owner with more money to invest in payroll, equipment and product.
and cooling, lower replacement costs, reducing carbon footprint? There’s a lot of information on our Energy Efficiency programs on our web site. Small businesses can go here: http://www.coned.com/energyefficiency/small-business.asp and commercial and industrial customers can go here: http://www.coned.com/ energyefficiency/ci.asp The process often starts with an energy survey. The survey is free for small businesses. For larger customers, we’ll pay up to 50 percent of costs, with a cap of $67,000, for a study of potential electric and gas energy-efficiency measures. We also periodically offer incentives for customers to convert from oil to natural gas. Natural gas is less expensive and cleaner than oil. There’s information on that here: http://www. coned.com/gasconversions/
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Food preparation? Most restaurants cook with gas. Eligible commercial & industrial customers can get rebates from Con Edison for installing high-efficiency gas equipment. Heating and cooling? Con Edison’s Green Team will evaluate the HVAC system and offer businesses incentives of up to 70 percent
for equipment upgrades. We also offer small business customers a programmable thermostat so that an owner can control the AC remotely. Lower replacement costs? See information on rebates and incentives. Besides food prep and heating and cooling (the categories you specifically asked about) there are incentives for lighting, lighting controls, motors, variable frequency drives, boilers and furnaces. Reducing carbon footprint? Taking advantage of any of the Energy Efficiency programs we offer or switching from oil to natural gas reduces emissions into the air, reducing a restaurateur’s carbon footprint. What are the advantages to a conversion to ConEd's T8 or TS lighting systems? These are energy-efficient lights. Can you outline the success Con Ed ison had in helping Heartland Brewery achieve significant savings? The Heartland Brewing Co. upgraded light-emitting diodes (LEDs) in four of its restaurants. Con Edison provided $40,000 for the retrofit. The LEDs, which are in the bar, dining and rest room areas, will save the business an estimated $56,000 a year. What's the first step a local restaurateur needs to take advantage of Con Edison's programs? Business customers (including restaurateurs) can learn about the programs by going to http://www.coned. com/energyefficiency/small-business. asp and http://www.coned.com/energyefficiency/ci.asp. They can also call 877-870-6118.
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BOOTH #
1268