January 2017 - Total Food Service

2 • January 2017 • Total Food Service • www.totalfood.com

January 2017 • Total Food Service • www.totalfood.com • 3

NEWS

TECHNOLOGY

Sweetgreen Brings Cashless Culture To NYC

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weetgreen is ditching cash.

The fast-growing salad chain, with the perpetually endless line, will eliminate cash from all its restaurants in 2017.

The fast-casual salad concept has 64 stores nationwide. Six of those went cashless last January. “Cash has become such a smaller piece of our tender,” said Sweetgreen co-founder Nicolas Jammet. “When we opened nine years ago, it was 40 percent. Now, all stores are between 10 percent and 15 percent.”

Ditching cash has a few benefits: quicker transactions, better hygiene,

Co-founder Jonathan Neman said that going cashless would make Sweetgreen “more like Uber,” in terms of speed. and fewer security risks. And Sweetgreen has always had one foot in the restaurant industry and one in the tech world. One-third of the restaurant’s business comes from its mobile app.

The almost 10-year-old chain is backed by Red Sea Ventures, AOL’s Steve Case and T. Rowe Price, among other investors. The concept, with its

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focus on efficient service and local, sustainable ingredients, has raised a total of $75.5 million.

The biggest drawback to a strict nocash policy is its effect on the poor or unbanked, who often don’t have credit or debit cards. In July, the Sweetgreen founders said that a solution to that problem could be in-store gift card

machines that would accept cash.

Founded in 2007, Sweetgreen is a destination for delicious food that’s both healthy for you and aligned with your values. Sweetgreen sources local and organic ingredients from farmers they know and partners they trust, supporting their communities and creating meaningful relationships with those around them. They exist to create experiences where passion and purpose come together.

The same core values that drive their business also influences their store design. In the spirit of keeping it real, they seek to preserve and expose the natural structure of a building, no matter the cost. Finishes such as reclaimed hickory, barn board pine and bowling alley tables are tangible examples of their commitment to sustainability. Sweetgreen plans to open 30 more storefronts next year.

January 2017 • Total Food Service • www.totalfood.com • 5

NEWS

ASSOCIATIONS

Brosius Set To Take Helm Of C-CAP

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aren Brosius is heading back to New York after she leaves her position as executive director of the Columbia Museum of Art. Brosius will become president of Careers through Culinary Arts Program (C-CAP), a national nonprofit that helps underserved youth with culinary scholarships, job training and internships, career support and more. Her selection, announcement last month, was made by C-CAP board co-chairs Marcus Samuelsson, chef and owner of the acclaimed Red Rooster Harlem restaurant, and Mark Weiss, chief investment officer of RFR Holding LLC. She is expected to start her new position this month.

“I am delighted to come back to New York as president of C-CAP and be a part of this exceptional culinary education organization,” Brosius said.

“C-CAP has led the way by having an extraordinary and lasting impact on the lives of thousands of high school students across the country, helping

Main Office 282 Railroad Avenue Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto

Karen’s experience in developing award-winning programs, innovative initiatives, and dynamic partnerships with organizations will be a tremendous asset to fulfilling C-CAP’s mission of breaking the cycle of poverty and changing lives through the culinary arts,” Samuelsson said. them pursue their culinary dreams and becoming a valued part of this wonderful industry.”

C-CAP has awarded more than $50 million in scholarships since its founding in 1990 and has helped place thousands of students in restaurant and hospitality careers. Many alumni, now graduates of top culinary schools, are working in leading restaurants and hotels throughout the country.

In nearly 13 years at the Columbia

(L-R) C-CAP Founder Richard Grausman, C-CAP President Karen Brosius, C-CAP Board Co-Chair Marcus Samuelsson. (Photo Credit: Allison Lau)

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Museum of Art, she made the museum “a gem in Columbia and cornerstone of activity and community engagement in the Midlands,” museum board chairman Scott McClelland said.

Brosius had a varied corporate, marketing and art background when hired. Under her leadership, the museum won the prestigious National Medal of Museum and Library Service in April.

“Karen’s experience in developing award-winning programs, innovative initiatives, and dynamic partnerships with organizations will be a tremendous asset to fulfilling C-CAP’s mission of breaking the cycle of poverty and changing lives through the culinary arts,” Samuelsson said. “Karen also has an understanding of the imminent needs of the industry for motivated and skilled talent, and we are eager to work with her to create new possibilities for the organization in the coming years.”

Art Director Mark Sahm Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch Alex Rubin Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Cover photo by Kelly Campbell / Kate Previte 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 2016 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.

Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

January 2017 • Total Food Service • www.totalfood.com • 7

NEWS

AWARDS

Danny Meyer To Receive The Torch Award At 2017 IRFSNY

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anny Meyer, CEO of Union Square Hospitality Group and the founder of Shake Shack will receive the Torch Award during the upcoming International Restaurant & Foodservice Show of New York (Sunday, March 5 - Tuesday, March 7, 2017 at the Javits Center in New York).

The Torch Award, presented by The Food Shows and Ferdinand Metz Foodservice Forum, was created to honor outstanding restaurateurs who embody all the qualities and characteristics of the word Torch which symbolizes, including illumination, energy, joy, victory, enlightenment, hope and education. As a restaurateur extraordinaire and enlightened hospitality guru, Danny Meyer’s ability to teach and share clearly demonstrates the definition of the Torch.

“Since the start of his career 30 years ago, Meyer has launched a number of highly successful restaurants with locations throughout the country, and is an exemplary leader in the restaurant industry,” said Master Chef Metz. “We are thrilled to present Danny with this prestigious award for his commitment to the industry, his teams, the public they serve, and the communities they support.”

Union Square Hospitality Group includes Union Square Cafe, Gramercy

Danny Meyer, CEO of Union Square Hospitality Group and the founder of Shake Shack

Tavern, Blue Smoke, Jazz Standard, The Modern, Maialino, Untitled, North End Grill, Marta, Porchlight, Union Square Events, and Hospitality Quotient, a learning and consulting business. Danny, his restaurants and chefs have earned an unprecedented 28 James Beard Awards, and in 2015, Danny was named to the TIME 100 list of the Most Influential People in the World. Danny’s first business book, Setting the Table (HarperCollins, 2006), a New York Times bestseller, examines the power of hospitality in restaurants, business and life. An active national leader in the fight against hunger, Danny serves on the board of Share Our Strength and has long supported hunger relief initiatives including City Harvest, God’s Love We Deliver, and the Bed-Stuy Campaign Against Hunger.

The TORCH award will be presented on Monday, March 6, 2017 in the Culinary Demonstration Theater on the show floor. All attendees are invited to attend the presentation, which will be

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followed by a conversation with Danny Meyer and Ferdinand Metz, Certified Master Chef, former President of the Culinary Institute of America for more than 20 years, and Chairman of the Ferdinand Metz Foodservice Forum.

“On behalf of Urban Expositions, event producers, we are thrilled to recognize Danny Meyer with this award which recognizes his commitment to driving innovation and hospitality in the restaurant community,” said Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events. “Meyer joins previous Torch Award Winners Thomas Keller, Chef and Proprietor, The Thomas Keller Restaurant Group; and Drew Nieporent, founder and inspiration behind the Myriad Restaurant Group.”

Melissa Fleischut, president of the New York State Restaurant Association, adds “Danny Meyer and Union Square Hospitality Group have enhanced the New York restaurant scene tremendously by setting a high bar

for food and service across many dining segments. We are proud to count them among our members, and add our congratulations.”

The International Restaurant & Foodservice Show of New York, sponsored by the New York State Restaurant Association, will bring together 550+ vendors and 16,000 restaurant, foodservice and retail professionals to the Jacob Javits Convention Center March 5-7, 2017. Attendees of the Expo will have the opportunity to participate in over 30 educational sessions at the Ferdinand Metz Foodservice Forum, the gold standard, industry-leading educational conference dedicated to foodservice professional development. For more information, visit www.internationalrestaurantny. com or www.thefoodshows.com Union Square Hospitality Group (USHG) was founded by Danny Meyer and includes some of New York City’s most beloved restaurants. Each USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself for warm hospitality and consistent excellence. Danny, his restaurants, and chefs have earned an unprecedented 28 James Beard Awards, including: Outstanding Restaurant of the Year; Outstanding Service; Outstanding Wine Service; Humanitarian of the Year; Who’s Who of Food & Beverage; and Best Restaurant Design.

Union Square Cafe and Gramercy Tavern are perennially ranked on the top of the ‘Most Popular’ list in the Zagat Survey, with Union Square Cafe holding the #1 spot nine times. www. ushgnyc.com

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January 2017 • Total Food Service • www.totalfood.com • 9

MEET THE NEWSMAKER

Eric Santagato District Sales Manager, M. Tucker Paterson, NJ

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ell us a little bit about what brought you to M. Tucker.

I saw a huge opportunity to work with a growing organization in this industry. During the interview process, I asked to attend the International Restaurant Show.

I really wanted to get a feel, an idea of what the industry and the organization was all about.

And honestly, as soon as I stepped into the Javits Center and met the sales team and had some conversations and discussions with them, I realized I wanted to be a part of that company.

What did you do before this?

I was a sales manager for Republic Services. They’re one of the leaders in the recycling and trash industry.

The restaurant industry is a little bit more attractive! I was there for eight years, and I built a lot of great relationships with internal customers as well as external customers.

How is the restaurant industry different?

In making the move, I really looked at it in one way. If you missed a service day in the trash industry, we would just service you the next day. And besides a little overflow garbage, it’s really not a big deal.

But in the restaurant industry, if you miss a delivery, you really put the customer in a huge bind. And I like being that person you have to rely

on. I like that pressure on you, too, to come through and provide a solution for the customer. It’s like starting over every day. I was an athlete in college and I bring that drive and intensity to my work today.

What types of goals have you set for yourself and your team?

I still feel like I’m in the learning process, because there’s over 150,000 items that you have to become knowledgeable about. But the thing that I focus on most is continuing to learn the products and the customer’s needs. And really, the only way I could successfully do that is by riding on the heels of my sales team, attending events, asking questions to chefs, just spending time with the people who have been involved in the industry for so long.

The people at Tucker are a huge resource. It truly is one of the real people companies out there.

As you look at selling today, how have the needs of the customer changed? And what does a sales rep need to do, to be successful today?

I don’t think that the needs of customers have changed. The time at which they need what they need has changed. The speed at which you can be reliable to them – let’s face it, you can get information on anything today by calling a company, you can get it at your fingertips. So it’s about differentiating yourself and becoming that reliable resource

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where you can give customers the knowledge that they need in order to provide them the solution that we’re looking for.

What is the customer really looking for?

Simple. Ideas and suggestions to help their business. Going online really can’t do that but the sales rep can provide that extra value.

But what if a customer thinks he can save more money by going online?

We provide our customers with great value – next day delivery on stock items, efficient resolution of problems or returns, business credit, and we stand behind what we sell and have for almost 100 years.

Many online dealerships offer low up front pricing, but when you add in the cost of freight, freight damage, challenging handling of returns, and payment in advance, our customers see value in we provide.

What about the support infrastructure that M. Tucker brings to the table to support its customer base?

I look at Tucker as a one-stop shop for everything. We have the ability to provide service from the start of a project all the way through completion of the project and then on- going as they run their business.

In the warehouse and shipping, we have a 99% service fill rate to our customers. We’re guaranteeing that

Eric Santagato, District Sales Manager, M. Tucker, Paterson, NJ

they’re going to get their product on time. We have a great support team in customer service. They’re able to handle pretty much any question that a customer can throw at them.

And then we have our sales reps on the street that are extremely reliable resources that have been doing this for a long time, and understand customers’ needs, understand what they have to do to provide the customer a solution. Our management team is focused on driving results, but they’re customer- oriented. We put the customer as our top priority, and our main goal is to enhance their expectations and exceed them.

Talk about how M. Tucker provides the whole solution, isn’t just an equipment dealer.

We want to be the company who can provide everything, soup to nuts, if you will – all the equipment and supplies the customer needs.

We believe in supporting our customers so we can better meet their needs, whether they’re looking for a stock item or something unique. Be-

continued on page 76

BOOTH #1048

January 2017 • Total Food Service • www.totalfood.com • 11

NEWS

GLOBAL EXPANSION

How A Private Artisan Bread Company From NJ Navigates The International Marketplace W

hile food giants such as P&G, Nestle and Unilever have long operated with a global footprint, it’s only recently that small- to mid-sized companies have been able to effectively tackle these markets. U.S. processed food exports have been growing steadily for several years, and are set to keep expanding as the world’s population migrates to urban areas and its dependence on processed food escalates.

One of those food retail pioneers is Kontos Foods, a mid-sized New Jersey-based manufacturer and distributor of traditional artisan breads and Mediterranean specialty foods. A little over three years ago Kontos began a vigorous overseas expansion program, and now ships its products globally, to a wide range of locations, including Singapore, Indonesia, the Caribbean, Panama, Bahrain, Saudi Arabia, and Dubai.

Just how did Kontos do it? Below Warren Stoll, Marketing Director at Kontos Foods, shares six tips for how the Kontos team developed and led a successful export strategy.

Our team hand-picked high-impact regions such as Asia, Europe, Canada, South America and the Caribbean to start our international sales initiative. In choosing these countries and regions, we took into consideration a range of factors, including local tastes, eating customs, income levels, demographics and population trends.

2. Make Sure Exports Are a Right Fit for Your Company It takes time to conduct market research to test whether your product is right for a particular region; you’ll also need to find creative ways to network with local distributors and buyers.

First, you’ll want to figure out if your food item will ship well. With the current high demand for fresh food, there’s more pressure than ever to produce food that tastes fresh-baked that day. Freezer shipping containers are a highly effective way of transporting

1. Create a Strategic Global Plan In 2013 Kontos Foods owner and co-founder Steve Kontos decided that he wanted to expand the company’s export business.

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certain types of foods long distances.

Kontos is fortunate to have a product that’s ideal for shipping frozen.

Kontos’ flatbreads are created with proofed dough balls that rise and contain air pockets, and then are coated with olive oil before baked to lock in moisture. Once defrosted after shipping, flatbreads can be warmed up on the grill or in the oven, tasting as if they’ve just come fresh out of the oven.

3. Experience Counts There are many cultural marketing nuances and other factors to consider when entering foreign markets; it really helps to have management with experience. You’ll be facing everything from tariffs to different languages and food laws, to labeling and Customs requirements – a lot to consider.

Before Kontos, I worked at Unilever and my colleague, Kontos Foods’ Global Sales Director Doug Werts, is formerly of Nestle. Combined, we’ve lived and worked in different markets around the world, including the Netherlands, Brazil, and the U.K. At Unilever, for instance, I spent significant time and resources building market share in Europe and South America.

Those experiences, along with our current Kontos research about consumer

shopping habits, provided us with the deep consumer insight we needed to target the right products and packaging to shoppers.

4. Leveraging Export Programs Before we launched our overseas initiative, I did the obvious market research about consumer shopping habits from afar, but we needed to visit those countries to truly gauge potential for strong consumer demand. We wanted to learn about the retail markets first-hand, network with potential customers and showcase our products at the key food retailing shows.

The problem, however, is that overseas research isn’t cheap: Attending one trade show could cost upwards of $15,000-$20,000. There are nonprofit and government programs to help assist with companies as a means of trying to boost overseas trade. We found FoodExport NorthEast, a non-profit organization that supports international commerce. The organization is designed to help American food and beverage manufacturers attend foreign trade shows, connect with potential customers and learn about consumer trends.

Over the past two years, Kontos has participated in several market missions and trade shows with regional focus, in such locations as Japan, Dubai, Germany, China, Hong Kong, and Canada.

continued on page 95

January 2017 • Total Food Service • www.totalfood.com • 13

NEWS

GREEN & SUSTAINABLE STRATEGIES

Baldor Specialty Foods Eliminates Food Waste From Its Production Facility

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aldor Specialty Foods, the Northeast’s leading produce processor and distributor, announced recently that it has successfully diverted 100 percent of the organic waste generated in its Fresh Cuts operation from landfill - thanks to its food waste initiative known as SparCs (the word “scraps” spelled backwards).

SparCs is a waste prevention strategy developed by Baldor’s Sustainability Director, Thomas McQuillan.

Baldor Specialty Foods processes over one million pounds of produce each week and was discarding a worrisome amount of usable food scraps. “We had to stop referring to these food products as waste,” says McQuillan. “It’s food. Usable, nutritious and delicious food. We just needed to find ways to consume it.”

Baldor’s SparCs program takes a multi-faceted approach to organic food waste, prioritizing human consumption whenever possible. This emphasis has inspired partnerships with companies like Washington D.C.’s MISFIT Juicery, who recover unsellable, blemished, “ugly produce” for use in cold-pressed juices.

Baldor now sends food trim to MISFIT to be made into juices. In addition, Haven’s Kitchen, a Manhattan based café and cooking school dedicated to forming community through the pleasure of cooking and eating, recently developed a food

line made up of Baldor’s SparCs such as soups, sauces and cookies.

For many produce items, such as cantaloupe rinds and mango pits, which are unfit for human consumption, McQuillan worked with several partners who repurpose them into animal feed, including Brick Farm Market located in Hopewell, New Jersey.

Any remaining organic material, not used for human or animal consumption, is processed with in an

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on-site waste-to-water system. With the SparCs program, Baldor has successfully diverted 100% of its excess food from ever reaching a landfill.

“We pride ourselves on being innovators and trail blazers in all facets of specialty food distribution,” says Baldor’s CEO, TJ Murphy. “SparCs is just the next logical manifestation of that commitment, and we’re happy to present this sustainability model for others in the industry to adopt.”

In 2017, Baldor will continue developing new ways to keep organic matter out of its waste stream, and is already working on plans to create a dried vegetable blend or “flour” that provides a nutrient-dense boost to soups, smoothies, baked goods and more.

The Baldor’s SparCs Program has partnered with: • Haven’s Kitchen is a recreational cooking school, cafe and event space in New York City’s Union Square neighborhood. Haven’s Kitchen was founded by Alison Cayne to teach our guests the joy of cooking, and how our food choices are connected to a larger food economy.

• MISFIT Juicery, who take excess produce and cold press it into a delicious line of juices.

• Brick Farm Market, who are a locally sustainable operation that take food from farm to market to table and back to the farm in the form of compost or animal feed.

Baldor Specialty Foods is a premier distributor of fresh produce and specialty foods for top chefs throughout the Northeast and MidAtlantic regions. The company’s roots in the iconic Greenwich Village grocer Balducci’s shaped its mission to curate and deliver the best foods in the world. To learn more, go to www.baldorfood.com.

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January 2017 • Total Food Service • www.totalfood.com • 15 10/11/16 14:34

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Partridge Invitational Scholarship Foundation Makes Educational Goals a Reality

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he Partridge Invitational Club’s members and guests rang in the holiday season with the club’s annual holiday shindig at the New York Athletic Club.

Many of Metro New York’s top foodservice operators including Scott Davis of Flik enjoyed the holiday festivities. Member Ross Gnesin proved that the impossible is plausible as he filled in for the truly irreplaceable Dennis Sweeney to provide levity for the 200 plus attendees. Members and guests toasted the holidays with educators including: Liz Schaible of NYC College of Technology, and Steve Shipley of Johnson & Wales as well as Tim Delaney of the New Jersey Restaurant and Hospitality’ s Educational /Foundation. Among the notables were a large contingent of local club managers including Randy Ruder of Beach Point Club. EYE enjoyed the camaraderie of such food and beverage leaders as Fresh and Tasty’s Peter Fernandez, Dennis Murphy of Opi-

ci. 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 institutions of higher learning and to provide training for students pursuing a career in the Hospitality Industry.

The Partridge Club’s scholarship initiatives were led by Marc Sarrazin of DeBragga and Spitler. Once again with the meat maven’s lead Partridge grants

(L to R) GAM Management’s Geoffrey Mills and Hal Sokoloff of H&L Electric

Metro New York’s healthcare foodservice Association led by officials Stephen Chow (L), Veronica McClymont and Andria Coleman, with Marc Fuchs, Michael Posternak and Keith Fitzgerald

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Pro-Tek’s Eddie Daniels

went to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cornell University, Paul Smith College and the New Jersey Restaurant Association’s Educational Foundation. Under the guidance of the club’s President Marc Fuchs and a visionary Board, the club continues to fulfill its mission of making a culinary or hospitality education a reality for many students with its scholarship programs. This has included the creation of a Friends of Partridge program and affiliations with other key industry groups including the local

healthcare foodservice Association: AHFNY.

(L to R) BR Guest’s Sam Hazen feted the holidays with Marc Sarrazin of DeBragga and Spitler and GAF Seelig’s Rodney Seelig

(L to R) Fresh and Tasty’s Peter Fernandez and Dennis Murphy of Opici

(L to R) Westchester Country Club’s Bob James and Paul Brock flank Jon Dorman of the University Club

(L to R) Romano Gatland’s Chris Brady, West Point foodservice chief Kevin D’Onofrio, and Compass’ Anthony Gargiulo

The day was marked by the Partridge Invitational’s Annual Scholarship Presentations to notable institutions including Steve Shipley (r) who accepted on behalf of Johnson and Wales

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January 2017 • Total Food Service • www.totalfood.com • 17

LITTLE M. TUCKER

WITH MORGAN TUCKER

Everything Old Is New Again

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ew Yorkers may think they can handle the cold, but the people of Chicago are just another species all together. We often complain about the lasting chill of winter in the Windy City as we are forced away from the flourishing flowers of May to make our annual migration to The National Restaurant Association trade show. Now try Chicago in December. Thawing seemed impossible.

I was instantly warmed at my destination. Imagine if Restoration Hardware designed a restaurant that feeds off its rugged opulence in an understated, elegant way. Plush couches one couldn’t possibly afford invite you to snuggle. Natural light bellows overhead reflecting off the twinkling lavish chandeliers and exposed red brick walls awaking your entire body. Gold tabletops, antique pewter and gold service accessories, and oversized glassware that barely fit in your hand. The final showstopper is the matte, patina rumbled silver-plated flatware that recreates the reed-and-shield pattern used in the dining room aboard Titanic. This place is real. It is 3 Arts Club Café inside Restoration Hard-

ware Chicago.

It’s been a long time that I have been this challenged and enamored by a cutlery. In honor of the minimalist grandeur of 3 Arts Club Café, and the warm place it holds in my heart, I am beginning the New Year by toasting some of my favorite flatware patterns.

Brushed, antique, vintage… new cutlery in 2017 appears used.

At Italienne in Flatiron, Chef Jared Sippel masterfully mixes influences from Northern Italy and Southern France to create a hidden paradise on 24th street. It is the most underappreciated restaurant that opened in 2016 and one of my best recommendations to warm your soul this winter. While you are there, hold on tight to their antique Baguette pattern. (And don’t steal one of their olive wood Opinel table knives!)

Vintage flatware from Sambonet was also selected for the new 1 Hotel-Brooklyn Bridge.

The Empellon opening in Midtown is using a fully satin finished pattern from Steelite… all the way up the tines!

If we’re not getting requests for unique, worn finishes, we’re searching for baroque.

I’m completely obsessed with Maria and Fabio Trabocchi.

They have perfected the art of pairing. I don’t know of another restaurant that combines dinnerware designed for the rigors of foodservice with

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antiques better. If you are on social media and not following their accounts you are surely missing out. If you are in the DC area, run over. The eclectic excellence at their latest enterprise, Sfoglina, is elevated with Carmen flatware, from our friends at La Tavola. This intricately embellished cutlery lifts the sheets of iconic handmade pastas the Trabocchi’s are renowned for.

Morgan Tucker is Director of Business Development at M. Tucker, a division of Singer Equipment Company. Ms. Tucker works with a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. Her website littlemtucker.com is an exceptional resource for equipment and supplies solutions. Morgan is based in NYC and can be reached at mptucker@mtucker.com.

And then there is our new obsession at Little M Tucker, Cooper.

Brushed finish, backside rivets, and marked holes at the end generally reserved for hanging utensils in the good ‘old days make Cooper by Oneida entirely distinctive yet uniquely affordable.

In addition to satin flatware, vendors like Walco and WMF are stocking brushed and satin hollowware for every type of beverage service.

As I head off to a myriad of international trade shows, I promise to find even more metal that is unique and memorable. Happy New Year.

Insight. Encouragement.

And a fresh point of view on foodservice success.

No matter how you prep, cook, store or serve, The NAFEM Show can help you excel.

Find the equipment and supplies you need to meet any challenge – plus the inspiration and know-how to please every diner. There’s no show like it on earth.

There’s still time to get $500 toward your travel expenses, and free registration – visit thenafemshow.org/totalfood500

500+ equipment and supplies exhibitors

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Inspiring innovations

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Networking and entertainment January 2017 • Total Food Service • www.totalfood.com • 19

NEWS

EXPANSION

Wegmans Continues Growth In Metro NYC With Plans For New Westchester Store

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egmans Food Markets, Inc. confirmed that the familyowned supermarket chain has signed a purchase agreement with Normandy Real Estate Partners for a 20-acre parcel of land, located at 106-110 Corporate Park Drive in Harrison, NY (Westchester County), to build a new store.

“We look forward to the day when we can welcome customers into our Harrison store and help them make delicious, easy meals,” said Wegmans’ Sr. Vice President of Real Estate Ralph Uttaro.

“Harrison is an ideal place for us to deliver on our promise of incredible customer service, the best ingredients, restaurant-quality prepared foods, and consistent low prices.”

Wegmans brings a unique foodservice approach to its stores. It operates several restaurant concepts including its Amore Italian Restaurant and Wine bar as well as the Pub that features comfort foods.

Wegmans also operates a healthy restaurant concept: Next Door.

The 100-yearold company plans to build a standalone

Wegmans operates several restaurant concepts including its Amore Italian Restaurant and Wine bar as well as the Pub that features comfort foods.

125,000 sq. ft. store and 8,000 sq. ft. complementary retail outparcel.

The site is currently a vacant office complex that will be demolished before construction begins.

Wegmans and Normandy Real Estate Partners are jointly seeking municipal approvals for the project.

According to Wegmans’ officials, design plans are not finalized and a construction timeline and projected opening date for the store won’t be determined until all necessary ap-

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provals are in place.

The Harrison site is 2.5 miles west of the Connecticut state border and 45 miles northeast of Wegmans’ Woodbridge, NJ store.

In New York State alone, Wegmans operates 46 stores in Rochester, Buffalo, Syracuse, the Finger Lakes, and the Southern Tier region, and has also announced plans for a store in Brooklyn. The remaining of Wegmans’ 92 stores are located in Pennsylvania, New Jersey, Virginia, Mary-

land and Massachusetts.

Wegmans is a family-owned company, founded in 1916, headquartered in Rochester, NY. Danny Wegman is CEO; Colleen Wegman, his daughter, is president. Danny’s daughter Nicole Wegman is Sr. Vice President. Robert Wegman, Danny’s father, was chairman until his death in April 2006.

Brothers Walter and John Wegman (Robert Wegman’s father and uncle) learned the food business by working in their parents’ store in Rochester. John peddled fresh produce from a pushcart, and in 1916, he opened the Rochester Fruit & Vegetable Company, which marks the beginning of Wegmans Food Markets. Walter joined him a year later.

Robert Wegman assumed leadership of the company in 1950, guiding it until his death in 2006.

BOOTH #679

January 2017 • Total Food Service • www.totalfood.com • 21

NEWS

SPECIAL EVENTS

Sotheby’s To Host Merger Of Culinary And Artistic Creativity

I

t’s not often that worlds most creative art is teamed with the most creative culinary minds in the city. On February 4th, these two worlds will combine at the legendary art auction house of Sotheby under the name Art of Food.

Hosting this inspiring and enchanting evening is hospitality power couple Geoffrey and Margaret Zakarian.

Geoffrey Zakarian is a star of Food Network’s Chopped, The Kitchen, Cooks vs. Cons, author of “My Perfect Pantry,” restaurateur behind The Lambs Club, The National in NYC, The National in Greenwich, The Water

Club at Borgata in Atlantic City, Georgie and The Garden Bar at Montage Beverly Hills and, coming soon, Point Royal at The Diplomat Beach Resort and co-creator of Pro For Home food storage container system. Margaret Zakarian is President of Zakarian Hospitality, co-author of “My Perfect Pantry” and co-creator of Pro For Home food storage container system.

“There are so many iconic culinary images that stem from great masterpieces,” says co-host Geoffrey Zakarian. “From pop art soup cans to impressionist and renaissance fruit still life’s, food can never seem to evade the

22 • January 2017 • Total Food Service • www.totalfood.com

visual reality of artists. It is impossibly intertwined and in reverse as well.”

Over twenty celebrated chefs of the Upper East Side will create delicious small bites each inspired by a prominent work of art specially selected for Sotheby’s.

Amongst the notable chefs participating evens are Dionisis Liakopoulous of 1633, Joyce River of Atlantic Grill, Angel Ramos of Candle 79, Nick Tests of The Penrose, Michael White of Vaucluse, Andrea Bucciarelli of Sant Ambreus and Stefano Marracino of Paola’s.

Our Town’s Art of Food event is

Margaret and Geoffrey Zakarian

presented by New York-Presbyterian Hospital, the ultimate event for food and art connoisseurs. The event is cosponsored with the Manhattan Art & Antiques Center. Its media sponsors include Our Town, WQXR, and New York’s Classical Music Radio Station.

January 2017 • Total Food Service • www.totalfood.com • 23

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

What I Learned From The 2016 Election

O

ver the last seven presidential elections I have shared my thoughts as to how the results could affect various segments of the business community and food service in particular. These comments are based on information from various industry economic sources and surveys.

First, I can’t remember a time when the media was as active in and, in many instances, not only reporting on the campaigns but also at-

tempting to shape them. Next came the equivalent of tsunamis of social media communications by candidates as well as voters themselves … and the 24/7 newscast featuring talking heads with moving trailers at the bottom of the screen announcing the very last-second events. You might agree that, “We were overinformed.”

As to how the results will bear on food service, almost every industry was concerned since the election result relates to Supreme Court ap-

pointments. Based on Presidentelect Trump’s campaign comments, he will appoint justices in the mold of the late Justice Antonin Scalia.

Next there was the matter regarding the National Labor Relations Board; the present board attempts to ease the procedures for employees to unionize. Again, that was a concern of almost every industry, and it would seem that it, too, will not pose a problem.

continued on page 82

Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961.

Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com

A DIVISION OF TMI INTERNATIONAL, LLC

24 • January 2017 • Total Food Service • www.totalfood.com

January 2017 • Total Food Service • www.totalfood.com • 25

MIXOLOGY

WITH WARREN BOBROW

A Perfect Base For An Energy Drink Rum Punch

E

nergy drinks... hmmm.

Maybe because I’m neither a millennial, nor “out of energy”, but quite honestly- I’ve never had one.

The entire multi-billion-dollar energy drink market- completely ignored by myself. I have no desirenone at all– to see what it’s like to mix Red Bull with Vodka. That’s amateur hour stuff, which in my opinion, sends all the wrong messages on drinking responsibly.

Thus, when I received a bottle of Hackamore recently, I didn’t open it at first. The 1-liter bottle filled with a crystal clear liquid stated on the frosted part of the bottle- Premium Energy. Are the millennials growing up and drinking higher quality energy drinks? Which part of Energy was I not seeing here? Aren’t all energy drinks safe to drink and therefore- premium?

Marketing in this segment of the industry is so oblique. I wouldn’t know premium from non-premium as I’ve never even put a Red Bull to my lips, mixed with vodka or not.

Just not on my radar.

So, I opened my liter bottle of pure energy (premium!) and touched a bit on my tongue. The flavor was not unpleasant, a hint of citrus- forgive my trepidation, without any alcohol levels, you really don’t know what you’re getting into unless you try it. Should I try Hackamore on an empty stomach? Mixed in with my espresso? Probably not such a good idea, so I put a couple drops on my tongue. The texture is rich and selfless- I neither disliked it, nor found it reminiscent of any liqueur. The product does not contain alcohol (probably a good thing) nor does it really go much further into what it might do to you if you drink too much... (not a good thing).

I’m old fashioned, I suppose.

When I need a pick me up, I reach for my Ibrik and make a slurp of cardamom scented, Greek Coffee. The Millennials? They would grab this stout bottle of clear liquid and play pick me up in quick shots.

This product is absolutely magnificent in its genre. There is nothing that compares with it. Sure you can go out and buy an energy drink- there are hundreds of them.

But none of them can speak the language that Hackamore speaks. It’s the perfect base for craft cocktails of all sorts. Add a few ounces of this to your favorite bowl of punch and

26 • January 2017 • Total Food Service • www.totalfood.com

your guests will run on pure inertia for hours and hours... You can call it the rapid fire punch. I can only imagine the conversations.

The Rapid Fire ‘Mezan XO Rum Premium Energy Punch’ Ingredients: • 3 Quart Freshly Squeezed Orange • 3 Quart Freshly Squeezed Roasted Grapefruit Juice (split grapefruits, sprinkle with Demerara Sugar and roast for ½ hour at 300 degrees, cool and juice) • ¼ Pint Freshly Squeezed Lemon Juice • ¼ Pint Freshly Squeezed Lime Juice • 12 oz. Double Simple Syrup2:1 ratio- ‘sugar in the raw’ to boiling water • 16 oz. Hackamore Premium Energy • 750 ml bottle Mezan XO Jamaican Rum • Angostura Bitters • Peychaud’s Bitters Prep: 1. Mix all the ingredients in a punch bowl 2. Add 20 or so shakes of both Angostura and Peychaud’s 3. Stir and serve.

Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

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January 2017 • Total Food Service • www.totalfood.com • 27

SEDERHOLT ON RESTAURANT FINANCE

The Sound And The Noise – Where To Get Financing In 2017

David Sederholt is the Chief Operating Officer of Strategic Funding, a

I

t’s a new year and as expected the usual flurry of predictions, reports and prognostications are emerging about the state of the economy, financial trends and what will happen in small business lending for 2017. The noise coming from the pundits may be as accurate as predicting election results, so don’t buy in too soon. Sometimes you need to dig deeper to get the true picture.

As I reported in earlier articles, I do not see many of the benefits coming to Main Street small businesses from the broad promises made by the new administration.

While tax cuts, deregulation and bringing back jobs to the U.S. are all noble ambitions; unfortunately, most of us will see no noticeable benefit.

For me, the one big misconception fueled by hype, the media and lack of critical thinking, is that decreased regulation will leave banks eagerly dropping billions of dollars at the doorsteps of small businesses seeking to grow. I used to believe in Santa Claus too – but then I grew up and realized it was nothing but a nice story designed to fool kids!

One report cited that the loan approval rates at big banks for “small” to midsized businesses (SMBs) hit an all-time high of 23.7% in November (pretty low if you ask me) and

leader in small business financing since 2006. Before this, David spent 30 years in the restaurant business

While tax cuts, deregulation and bringing back jobs to the U.S. are all noble ambitions; unfortunately, most of us will see no noticeable benefit. that small (community) banks were up slightly to 48.8% - but approval rates among alternative lenders decreased. Really? A questionable declaration, seeing that all but a couple of non-bank alternative lenders are private companies that don’t report their internal data or financials. The quality alternative lenders I know are growing at 25% to 40% per year.

More Facebook style fake news?

What this REALLY says is, the “expert” writing this report doesn’t tell the whole story. He neglected to tell people that under the very broad definition of a small business (variable SBA size standards) that a privately owned company with under 1,500 employees and sales in the tens of millions of dollars can qualify as a “small business.” To most of us that is a BIG business. These companies can have institutional investors, top tier credit ratings, audited financials, annual projections, well-developed business plans and a history of profitability. The loans

28 • January 2017 • Total Food Service • www.totalfood.com

they are approving are from the top tier. The increase in bank approvals does not reflect the millions of Main Street businesses and restaurants that really drive the economy and whom would be declined in a heartbeat for a loan.

While the report went on to say that banks are gradually increasing their commitment to SMB lending, the reality is very different than the noise. One community bank loan officer recently told me that many small businesses seeking a loan are often counseled to seek outside sources of capital because they fail to qualify for bank loans– even before they apply. So the approval numbers described in the report are actually incorrect.

The author stated that banks continue to invest in technologies that will bring them on par with fintech and alternative lenders as they seek to provide the speed and online experience that became the key differentiator for these non-bank lenders.

and has owned and operated more than a dozen restaurants. As a direct lender, the company offers a variety of financing options and has provided over $1.25 Billion to approximately 20,000 businesses across the United States and Australia.

Well OK - again, it makes for a good story but the reality is that the biggest benefit fintech technology is bringing to banks is giving them a faster way to say, “NO!” They know that underwriting and processing of applications is time consumptive and expensive. Technology makes them more efficient, but it won’t make them say “Yes” more often.

They are completely risk averse beings and that will not change. For the average SMB owners that do not have high credit scores, high sales volume, a history of profitability, collateral and willingness to sign a personal guarantee, you will be declined just like you were before.

Another important fact to remember is that regardless of your credit, it is simply not profitable for banks to provide business loans smaller than $250,000. At our company, Strategic Funding, we have financed thousands of restaurants

continued on page 86

January 2017 • Total Food Service • www.totalfood.com • 29

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Josh Laurano Executive Chef / Partner, La Sirena

J

osh Laurano has established himself as one of Metro New York’s hottest young toques.

The Manhattan based chef’s career has been guided by the celebrated Chef Mario Batali. As part of the B&B Hospitality team, Laurano has held a number of posts at several of the firm’s properties. For the first time in his career, he can now call Chef Batali his partner as Laurano looks to establish La Sirena as one of the city’s top eateries.

How did you get into the culinary business?

I grew up in a food family. My father owned a vegetarian restaurant in New Jersey before vegetarian restaurants were fashionable. My mother was an organic baker. She’s the knish queen of West Virginia!

They were kind of like hippies, who were geared around food. Also, my uncle owned a dinette in South Jersey that did early morning breakfast.

And summers, I would work at these restaurants, or work with my mom.

But like anybody else, as soon as I got out of the house, I wanted to get as far away as possible. So after college, I ended up going into the art business.

And what made you decide to do that?

Actually, I wasn’t studying art then either. I’d spent some time doing post-graduate travel around Europe and I came back and I needed a job.

I was lucky enough to get a job work-

ing for a fine art company located in Greenwich. I didn’t know anything about art at the time. But I loved it.

So I studied and learned and worked my way up with my business and my art background. Unfortunately the company ended up moving to LA so I was out of a job. I’d been in a successful art business but I knew that that wasn’t a long-term play for me.

So I started bartending in Manhattan and I was reintroduced into the culture of restaurants and bars and got reinvigorated.

Then what happened?

I said, this is it. Now I know what I want to do. I want to be a chef. And I want to get back in the kitchen. I was immediately drawn back to the pace.

So how did you get back in the business?

I started learning as much as I could. So I went to work for a butcher in the Village. I worked for a pork store in North Jersey. I went to Lupa and started hanging out and working for free just because I wanted to immerse myself in it as much as possible. Then I went to the Institute of Culinary Education (ICE).

Tell me about your experience at I.C.E. Culinary school, like any other school or trade school, helps get you in the right direction. So you can get as much out of it as you want, but you have to put the effort in. You’ve

30 • January 2017 • Total Food Service • www.totalfood.com

Josh Laurano, Executive Chef / Partner, La Sirena

got to put the work in, you have to read, you have to study, you have to practice. Culinary school gave me the framework of where you find the

tools to be successful. Here’s your platform. And then I think from there it’s up to the person’s motivation to figure it out.

What was the best part of it?

You’re working with people who have real practical life experience in kitchens, who say, dude, if you did that in my kitchen, you’d be fired.

So what happened after ICE? You do an externship when you’re done with your schoolwork and

they set you up with your first culinary job post-school. My favorite restaurant at the time was Lupa. I had already spent some time there.

I was impressed with the work that Mark Ladner and his staff were putting out. I went there and worked my butt off. I worked every station for 3 ½ years.

What did you take away from it?

I learned that food doesn’t necessarily have to be fancy to be delicious. And that sometimes the most yummy food comes from a long, storied cultural past. Playing with the framework of Roman cuisine by using the best of Hudson Valley to me was really exciting and it taught me that the most important thing you can do is find the best product that’s local, that’s delicious, and then try and work within some parameters. This concept of farmto-table is how you eat every day of the year in Italy and so you don’t eat tomatoes when they’re not around.

What’s your biggest goal, as a chef?

That it’s delicious, that it’s fresh. I want to come up with really creative and excellent ways to eat the food.

What led you to Del Posto?

Working for Mario Batali was an honor. And I learned a lot from him about understanding that the most important thing we can take away from our time in the kitchen is that it’s never about the chefs, and it’s never about the sommelier, or about the bartender, it’s about the customer. Also, finding out a way to have them leave happier than when they came in and to come out of it with a great experience. So when they opened Del Posto, I was happy.

I was lucky enough to have an opportunity to move there from Lupa.

How did you personalize your experience?

It’s important to not skip the steps. When I come and I work, I want to work every station. I want to work the salad station. I want to

The interior of La Sirena

continued on page 32

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Q&A Josh Laurano, from page 31 work with the grill station. I want to see the evolution of the dining experience. I want to see all the recipes.

You learn the chef. You learn the culture. You learn that it’s one thing to do it every day. You start to respect the people who are the building blocks of these restaurants. The butcher that’s been there ten years, the dish washer that’s been there since he was 17. You learn to understand the intricacies of what makes great restaurants great.

trial and error. But you’ve got to put the time in, both in the kitchen and outside the kitchen.

What was your retail experience like? How is it different?

You get to see how people react to food. In most worlds a lot of chefs like being behind the scenes, not necessarily the most comfortable talking in groups or talking to people. But this was a good experience,

What are the things that you’ve seen that make great restaurants great?

I have a saying to my cooks -you’re only as good as your first and last dish. Great restaurants put out great product all the time. They don’t have bad nights, and when they do, they find ways to fix them.

They’re not necessarily the hottest restaurants today, or the trendiest, but they’re the restaurants that stay around. And they’re the right restaurants for the right occasion.

Then you went on to Tarry Market in Port Chester.

I was the a.m. sous chef for another three years. It was great to see a really, really busy restaurant, and a really small kitchen. I then went back to the City to become the sous chef at Babbo.You get beat up a little bit in that kitchen! You learn your job, you understand what it takes to make it.

Are there any life lessons you’ve learned from your culinary experience?

I try to be the first one in and the last one to leave. I try to always dedicate myself to focusing on doing whatever I’m doing as well as possible. For example, I’m having a hard time getting these beans to come out the way I want them to. I start reading about why the beans aren’t cooking properly, what other cooking techniques I should do. So it’s part 32 • January 2017 • Total Food Service • www.totalfood.com

it forced me to be a little bit out of my comfort zone. Any time you’re doing something that you’re uncomfortable with, I feel like you’re learning.

Dealing with retail is very different.

Somebody orders this really expensive steak, and you’re trying to walk them through the process of cooking it. It’s somewhat challenging. We see retail and large grocers trying to get into the home meal replacement business and in many cases, restau-

rants actually do this in their operations.

Do you see that happening a lot?

Some people are not the best cooks. But they can use these meal replacements and they enjoy it because it gives you a very structured sense of what you’re doing. I get a box and everything’s in there. There’s

continued on page 34

January 2017 • Total Food Service • www.totalfood.com • 33

Q&A Josh Laurano, from page 32 really clear instructions. It makes a big difference. Somebody who cooks and likes to cook, who likes to be creative and play with ingredients and not necessarily be so rigid, wouldn’t necessarily appreciate that.

What about La Sirena?

I had the opportunity to come in as a partner. This is the first venture where I have some skin in the game.

So it was definitely a learning curve for me, a different experience both emotionally and physically. I think that has its challenges in size and scope. We have 400 seats on the patio. Working in this area with this beautiful hotel, and being able to put out what we think is a great product for a really large amount of people at a time was very alluring to me. It’s a much different dining experience.

That definitely “destination, kind of an anniversary” dining experience

geared towards location. We’re open for breakfast, lunch, and dinner. We do room service, we have banquets.

So there are a lot of moving parts. We have tried to blend the food to make it both approachable and interesting.

So it’s location, location, location?

We’re right across from Chelsea Market. We’re lucky enough to be in the storied Maritime Hotel. This is an area that definitely has a very vibrant nightlife scene. It’s not the same kind of Sunday afternoon dining experience that you would get in the West Village or Greenwich Village. People are coming out here for a good time, which we are happy to accommodate.

What about in terms of creating the menu at La Sirena? As you looked at what you were trying to accomplish,

talk a little bit about how you approached it.

Mario Batali has a number of ideas.

I had some ideas. It was definitely a collaborative effort. We sat down. We extensively tasted it, went through these dishes. We pulled some of the best from Italy and locally. But it was definitely a long process. We were in development for six to eight months for sure. I went to Rome right before and then I recently spent some time down by Santa Margarita and Port Santa Margarita. We played around with some Spanish ingredients, and we used a lot of local ingredients.

That part to me is really exciting.

What about building your team?

We really try and focus on bringing people from within the B&B hospitality family up through the ranks.

Every now and then we pull someone in from outside but in this kind

of changing climate, as it pertains to the new labor laws, for us it’s more important to get as many good, young cooks around us as possible.

We want to help them as cooks develop their style and then mentor them through the management process.

What about working with vendors?

It’s important to develop relationships with vendors. I probably use less vendors than other restaurants, but I know that I’m going to get first pick sometimes. They’re loyal, and so we work with a couple of farm-to-table collaborative organizations that bring produce and or dairy, eggs, etc., from the Hudson Valley direct to our doorstep. We’re in the business of doing the best for our customers.

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G E T YO U R D E M O T O DAY – V I S I T U P S E R V E .C O M

January 2017 • Total Food Service • www.totalfood.com • 35

SCOOP Grand Opening and Ribbon Cutting for Noodlefan Restaurant in South Orange Scoop sees South Orange welcomed a new restaurant to town on Saturday, Dec. 3, when Noodlefan held its Grand Opening and ribbon cutting ceremony. Noodlefan is the seventh location for the chain, which has restaurants throughout New Jersey, including Union, as well as Staten Island. Chef Oudy, together with his business partners, have created the Noodlefan chain of restaurants, which feature Thai, Filipino, Malaysian, and Chinese wok and soup dishes, dumplings, salads, and more. South Orange Village President Sheena Collum welcomed Noodelfan to town, noting that she had eaten in the restaurant on the very first night they were open in town and found the food “incredibly over the top.”

Collum encouraged all in attendance to have a taste of Noodelfan stating, “I’m sure you will not be disappointed.” Collum also said that Noodlefan will be offering home delivery service. Collum shared that she had spoken with the owner and that they will be great community partners with South Orange and the South Or-

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE ange Village Center Alliance (SOVCA).

Bob Zuckerman, Executive Director of the SOVCA, said that he is “thrilled that Noodelfan chose South Orange Village for their newest location.” Zuckerman went on to say the he has eaten in the restaurant twice since it opened and loves the food and feels certain that all will like it as well.

Westchester Chef Wins Food Network Competition Scoop says if there’s one thing Westchester is used to, it’s celebrity chefs.

But in case you needed another reason to feel cavalier about where you’re from, a Westchester chef recently cooked her way to a Food Network victory on Cook vs. Cons. Last month, Angela Baldanza, a Pound Ridge resi-

Angela Baldanza

36 • January 2017 • Total Food Service • www.totalfood.com

dent and co-owner/chef of Baldanza Café in New Canaan, won the culinary competition that pits home cooks against kitchen professionals in a blind taste test. Baldanza prepared a rack of lamb followed by a French toast and caramelized apples, using the secret ingredients provided on set.

For the past three years Baldanza has put her cooking skills (passed on from her grandfather and brother) to the test for visitors at Baldanza Café.

Largely self-taught, her style wields an artistic balance of colors and textures, using only high-quality, organic, and local ingredients when they are available. The colorful dishes that led to Baldanza’s success also draw influences from her 27 years of working in the fashion industry, where she would pull apart her work “by color, texture, and pattern” encouraging her audience to “eat with their eyes.” Being on the show was just another day in the kitchen for Baldanza, who felt at home cooking in front of the camera. In fact, Cooks vs. Cons isn’t Baldanza’s first time doing so. Dreaming of pursuing a career in food television, she’s presented a few of her recipes on various Connecticut news channels, including a “Mediterranean Power Plate” for CT

Style. “I was relaxed once there was a stove in front of me,” she says.

JFK Airport’s Five Borough Food Hall Debuts In Terminal 4 Scoop notes that Kennedy Airport is hoping to give travelers a taste of the city without leaving the confines of Terminal 4.

The Five Borough Food Hall – a food-truck-meets-food-court concept opened last month at JFK’s international terminal, offering city-themed food to weary travelers who don’t have time to get on the subway and explore NYC during layovers.

New York cuisine is always tricky to define, but the food hall seems to be identifying it as food transplanted from across the globe – from Mexico to the Mediterranean, all to be served out of refurbished trucks. Terminal 4 already offers up some outposts of actual New York restaurants including Blue Smoke, The Palm and Shake Shack but here’s a closer look at the new truck-themed offerings. Mango Taco Truck will be housed in a 1987 Chevy box truck, offering up a buildyour-own taco menu featuring steak, chicken and cochinita, a slow-roasted

The Five Borough Food Hall at JFK Airport

pork from the Yucatán. Global Sandwiches will be served out of a 1956 International Harvester Metro, and will feature Vietnamese bánh mì, Genoa salami ficelle, turkey reubens and muffulettas. A bar dubbed The Apothecary will be located in a 1966 VW bus that has been “stretched” to fit a bar counter in the middle. Other options will include Canal Street Noodle House, an Asian option offering up Tom Yum soup and bulgogi steak, and Dromos, a Mediterranean option featuring pitas and schawarma. There’s also a coffee bar that will be styled to look like a subway stop because what stranded traveler hasn’t thought to themselves, “This wait for my flight

would be so much more pleasant in a subway station?”

Jersey Service Firm Jay-Hill Set To Celebrate Special Anniversary Scoop notes that Jay-Hill Repairs is proudly entering its 45th year in business January 2017 and in its 3rd Generation of management.

Three Company Highlights going into 2017 include: 1) Having been selected as Southbend Range’s “Service First” partner in Northern and Central Jersey. Jay Hill received an award at the 2016 NRA show for achieving a 99% “First Time Fix Rate” since starting with the program in January 2015.

Currently Jay Hill is ranked 4th in the Nation out of a total of 39 Service Companies, and still at a 99% First Time Fix Rate. 2) Rational USA has chosen JayHill Repairs as their primary Service Agency in Northern and Central NJ for their “Preventive Maintenance Program.” 3) MEIKO USA, Inc. has chosen Jay-Hill Repairs for their warranty repairs, due to focusing on training JHR technicians for this most technologically advanced ware-washing equipment. Jay-Hill Repairs has serviced 15,000 customers in NJ, Lower Orange & Rockland County, and Staten Island, NY and we ‘re still growing.

Innovative French Concept Makes Manhattan Debut Scoop says what do you get when you combine forces between one of France’s most innovative restaurateurs, Claude Louzon, and one of the design world’s most celebrated and visionary talents, Philippe Starck? The answer is Miss Paradis, the mediterranean- inspired boîte on Prince Street.

With a menu executed by chef Adir Cohen, the food is light and bright, complementing the Starck-designed interior. Amongst the highlights on the menu are organic quinoa paella,

fish and chips, and of course the seasonal veggies that brighten up the plates with rich colors. Amping up the flavors are fresh cold-pressed juices and smoothies—a signature reportedly brought over to Paris by Louzon at Le Paradis du Fruit—and naturally delectable desserts.

Zoup! Breaks Ground on Long Island Store Scoop says soup lovers on Long Island are in luck. Zoup! has broken ground in the hamlet of Carle Place.

The new restaurant is currently under construction in Carle Place. It will be the first Zoup! on Long Island and the third in New York State.

Zoup! features hundreds of awardwinning soup recipes with 12 rotating daily varieties, including low-fat, lowcal, vegetarian, dairy-free and glutenfree options, all served with a hunk of freshly baked bread. Customer favorites include Chicken Potpie, Lobster Bisque and Vegetarian Split Pea. The menu also features made-to-order salads and sandwiches, and all menu items are available in convenient catering sizes for groups of 10 or more.

continued on page 38

January 2017 • Total Food Service • www.totalfood.com • 37

Scoop, from page 37 “We’re thrilled to bring Zoup!’s award-winning recipes to residents, workers and shoppers in and around Country Glen,” says Annie Hsu, who owns the Carle Place franchise with her sister, Ming Chung. “Zoup! is an absolutely wonderful and unique restaurant concept, and we know that our friends and neighbors on Long Island will love the fresh, delicious soup and other items we will be serving. We created Zoup! after discovering that really good soup is hard to find,” says Eric Ersher, Zoup!’s founder and CEO. “Also, in talking to people, it became clear that there’s something special about soup and the way it elicits thoughts of family, well-being and comfort for many people. We strive to offer authentic, hand-crafted soups that are as good and as ‘feel-good’ as the homemade soups our mothers and grandmothers used to make.” As an established brand throughout the

United States and Canada—with 99 restaurants in 19 states/provinces— Zoup! is targeting New York as part of an overall expansion strategy.

New York Gastroenterologist Opens NYC Restaurant With Gut-Busting Menu Scoop says he prescribes heartburn medicine by day — and twice fried chicken by night. Meet Dr. Prem Chattoo, 45, a Manhattan-based gastroenterologist who recently opened his own restaurant with a menu loaded with indulgent eats like truffle mac and cheese, short rib poutine and lamb chops. “It’s my guilty pleasure,” Chattoo said which opened in late October Christopher in the West Village. “It’s almost like Dr. Jekyll and Mr. Hyde.” Chattoo, who bartended his way through med school, specializes in diagnosing and treating various stomach and digestive tract-related

Dr. Prem Chattoo: gastroenterologist by day, restaurateur by night.

disorders like heartburn, acid reflux, irritable bowel syndrome, Crohn’s disease and food poisoning at his Financial District practice, Hudson River Gastroenterology. So he’s used to playing disciplinarian, chiding stressed out, hard-partying Wall Streeters for their poor diet habits. “They drink a ton of alcohol, drink a ton of coffee, eat late at night and all of these things are bad factors for causing indigestion, acid reflux and heartburn,” Chattoo says.

He advises against eating spicy

foods because of their high acidity, and dishes with high fat content like fried chicken, cheese, red meats, creamy desserts and butter.

But when planning what to serve at his new venture, instead of practicing what he preaches, Chattoo listened to his gut, which often craves pizza.

“From a business standpoint, people want to have the decadent, good stuff,” he admits. The restaurant menu is part bistro, and part gastropub-inspired with mains like a burger topped with cheddar or Gruyere ($19); flank steak ($27); charcuterie and cheese ($25); and shishito peppers ($12) — acidic eats that might as well come with a side of Zantac. Chattoo insists the menu was created with balance and portion control in mind. “You can have almost anything you want to eat in life as long as it’s done in modera-

continued on page 40

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Scoop, from page 38 tion,” he says. That’s the case with the poutine — a Canadian dish made with French fries, cheese curds and topped with brown gravy. Here, it’s served in a personal-sized dish smaller than a cereal bowl so diners can get a taste without overindulging.

The menu is balanced out with plenty of healthy options too like the grilled octopus with cauliflower; Steelhead salmon ($25); and Chattoo’s personal favorite, the brick chicken ($23). While he doesn’t indulge in fatty favorites on a regular basis, Chattoo does live a little once his doctor’s coat comes off. “My cheats are the flatbread and truffle mac and cheese,” he says. “Being here, it’s not really work.”

Industry Icon Lehr Celebrates 85th Birthday Scoop notes among an intimate gathering the one and only JW Lehr celebrated his 85th birthday. “I’ve

Industry icon Joe Lehr

been a very lucky guy,” noted the Brooklyn icon.

Lehr has been part of Glissen Chemical for some sixty years. Since 1930, the food service industry has been turning to Glissen Chemical Company for top quality products. Glissen Chemical was founded in Brooklyn, NY by Lehr’s father: Eugene. Joe Lehr, during his own sixty-four years with Glissen has built the company into a leading detergent manufacturer with distribution in 22 states. Lehr’s 85th

40 • January 2017 • Total Food Service • www.totalfood.com

enabled him to share the special day with his bride of 50 plus years: Bobbi as well as his three daughters (Kim, Toni, Jodi) and grandchildren. The lesson of observing Lehr in action is to see a life in total balance. Family, fishing and business all find their way on to the Lehr agenda. For those of us that have been honored to have the mensch of mensches in our lives: we wish Joe Lehr the happiest of birthdays. From his impeccable tailored suits to the legendary Brooklyn factory in which flowers are delivered daily and the doorknobs polished, Lehr has showed us the way it is supposed to be done.

Cheapest Michelin-Starred Eatery Ever Is Opening An East Village Dim Sum Scoop knows some people save for years to enjoy a meal at one of the top restaurants honored by the Michelin

Guide. But starting last month, New York City diners will be able to purchase a one-star meal for less than the price of a grande latte at Starbucks.

Tim Ho Wan, the cheapest eatery to earn a coveted Michelin star, is bringing its dim sum to a new location in Manhattan’s East Village.

In 1900, Michelin started publishing annual city guides as a way to encourage travel among its customers.

Today, restaurants around the world can receive up to three stars from the company - one if it’s worth a stop, two if it’s worth a detour, and three if it’s worth a special journey. These honors are usually awarded to fine dining establishments, which is why Tim Ho Wan captured the food world’s attention in 2010 when it secured a star for its affordable dim sum menu. Based in Hong Kong, restaurant founders

continued on page 42

BOOTH #608

January 2017 • Total Food Service • www.totalfood.com • 41

Scoop, from page 40 Mak Kwai Pui and Leung Fai Keung have since opened dozens of locations around the world. Their New York outpost marks their 45th, and it will serve up many of the same specialties diners find in Hong Kong including barbecue pork buns and steamed shrimp dumplings. The menu will also feature two new items that are unique to the city: fried vegetarian spring rolls and French toast with custard filling. What makes the offerings sound even more appealing is that they’re all priced at $5.50 or less. Unless you’re planning a trip to Singapore, where street vendor Chan Hon Meng was awarded a Michelin star earlier this year, you’ll be hard-pressed to find Michelin-approved eats this cheap elsewhere.

New York Celebrity Chef Set For Canadian Gig Scoop notes that Amanda Cohen is the award-winning talent behind

Dirt Candy, which broke new culinary ground when it opened, becoming the first vegetarian restaurant in 17 years to receive two stars from the New York Times. It was recognized by the Michelin Guide to restaurants five years running, and also won awards from Gourmet Magazine and the Village Voice. “I’m super flattered and excited,” says Cohen of the opportunity to share her knowledge with NAIT students. “I’ve never been to Edmonton before and so that’s new, and I love doing things at home in Canada. It was a win-win and it’s an honor to be invited to do something like this.” Celebrity chefs who are women are harder to come by than their male counterparts.

The Hokanson chef-in-residence program has featured eight chefs in its history, but only one other woman, chef Lynn Crawford. Cohen acknowledges that the field is smaller for female celebrity chefs. “There’s lots of us

42 • January 2017 • Total Food Service • www.totalfood.com

Amanda Cohen from Dirt Candy

out there, but sometimes you have to look a little bit harder. It’s amazing to be part of such an elite group.” Cohen became a vegetarian when she was about 15, and started cooking when she was 20. “My first couple of jobs were all vegetarian cooking jobs, and up until I was about 30, I went back and forth between vegetarian cooking and the mainstream world,” says Cohen, 42. She stopped being a vegetarian herself “for different reasons,” but recognized that there was room in

the market for a restaurant that puts vegetables first.

“When I decided it was time to open my own restaurant, I could see there was a gap in the market and it was a niche I could fill. Nobody was doing anything exciting with them, and I really love vegetables.” Dirt Candy, which is described as a vegetable restaurant rather than a vegetarian restaurant, has been open for eight years.

In 2015, it moved from an 18-seat venue in the East Village to 60 seats on the Lower East Side. According to the restaurant’s website, Cohen was the first vegetarian chef to appear on Iron Chef America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook published in North America. In January 2015, the restaurant became the first in New York City to eliminate tipping.

continued on page 90

January 2017 • Total Food Service • www.totalfood.com • 43

FIORITO ON INSURANCE Resolve To Manage Your Liquor Liability Exposures In the New Year

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ccording to the National Highway Traffic Safety Administration (NHTSA), approximately 10,000 vehicle-related fatalities involve a drunk driver each year.

Not only are these people liable for their actions, the establishments where they were drinking are also susceptible to punishment for overserving clientele who then injure a third party.

These types of lawsuits are not inexpensive. Well-known liquor liability cases include the Outback Steakhouse, which was ordered to pay $39 million by an Indiana jury after a patron of the restaurant chain struck the plaintiff with his car, and T.G.I. Friday’s, which was ordered to pay $1 million to the parents of two 16-year-old teenagers who were killed after being involved in an accident with a drunk driver. Witnesses in the case claimed that the patron at T.G.I. Friday’s was drinking for eight hours at the establishment before the accident occurred.

These cases are not isolated incidents—victims and their families file suits against restaurants and bars every day for their role in serving a customer who is then involved in an alcohol-related accident. Establishing a liquor liability prevention policy, training workers and transferring risk are critical to protect your establishment, employees

Robert Fiorito serves as Vice President, HUB International Northeast., where he specializes in providing insurance

Establishing a liquor liability prevention policy, training workers and transferring risk are critical to protect your establishment, employees and patrons from liquor liability.

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. For more i nformation on HUB’s Employee Benefits practice, please visit

and patrons from liquor liability.

Prevention through Education The most important defense against liquor liability is prevention through education. It is imperative that you design a liquor liability training program for staff members who will serve alcoholic beverages to customers. In these training sessions, employees will learn important information such as how to determine if someone has had too much to drink, how to deny a patron service and how to identify valid forms of identification to prevent serving alcohol to minors.

Once an employee has completed the training, he or she should sign an agreement form outlining that they comply with and understand the policies set forth by the establishment.

Specifically, training should include the following:

44 • January 2017 • Total Food Service • www.totalfood.com

Signs of intoxication: It is important that employees learn to recognize the signs of intoxication, which include: • Slurred or slow speech • Tendency to lose a train of thought easily • Red eyes or inability to focus • Decreased alertness • Staggering or inability to walk • Inhibited motor skills Monitoring consumption: Teach your staff how to recognize when patrons have had too much to drink. The SMART (Server & Managers Alcohol Responsibility Training) program suggests using the traffic light system, rather than counting how many drinks a guest has had, is more effective in monitoring how much a guest is drinking. Here’s how it works: Green: The patron shows no sign of impairment, is in a good mood

www.hubemployeebenefits.com

and is not drinking rapidly.

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

Red: The patron shows signs of intoxication, may be in a depressed or aggressive mood, is drinking fast, and seems intent on becoming drunk. This guest should not be served alcohol.

Other effective training programs include TIPS (Training for Intervention Procedures) and TAM (Techniques for Alcohol Management). Designed to prevent severe

continued on page 78

Even a great employee can put you at great risk.

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January 2017 • Total Food Service • www.totalfood.com • 45

MEET THE NEWSMAKER

Jeff Becker Vice President-Sales & Branch Development Day & Nite/All Service, New Hyde Park, NY

W

hat sparked your interest in the industry that led you to Johnson and Wales? What did you take from, that experience?

I was working in restaurants while attending the College of Charleston, majoring in Psychology. At some point during my junior year, I came to the realization that my passion lay in service and hospitality and continuing my education was a natural fit, although I tend to use more of my psychology background when leading people.

What was the opportunity you saw at Aramark? What did you learn during your tenure at Aramark?

When I joined Aramark, I was seeking an opportunity to join an organization that would provide both career growth as well as a quality of life that would allow me to start a family.

I was very fortunate to work under several leaders such as Jim Yamauchi and Marti Gorum, who have since departed Aramark, but had a very lasting impact on my leadership skills. The experiences that these individuals exposed me to and the milestones that I was able to accomplish under their guidance and direction supported my growth as a leader.

You were able to get a unique perspective at Aramark in terms of the kitchen equipment service industry. From a “buyers” standpoint, what did the service companies that did it “right” bring to the table?

The ability to deliver the most efficient service as it relates to response time and first time fix rate. When dealing with an equipment service provider, I was always looking for the most effortless experience.

I did not mention cost in my response, because this service requires highly technical individuals and should not be commoditized.

It’s not easy to go from one side of the desk to the other, where a buyer becomes a seller. That’s what you’ve been able to accomplish with your move to Day and Nite. How did you accomplish that?

I never viewed my transition as going from ‘one side of the desk to the other’. I am still very much in the hospitality business, providing a complex and technical service and I am of the belief that the same leadership skills transcend the service that Day & Nite provides.

What brought you to Day and Nite?

What was the attraction? What was the opportunity?

My first introduction to Day & Nite was close to 10 years ago through SHFM (the Society for Hospitality & Foodservice Management), a professional organization for the onsite dining industry. This was during a period of my career when I was a District Manager with Aramark in the Charlotte market.

I hired Day & Nite to provide service at one of my large locations and as a

46 • January 2017 • Total Food Service • www.totalfood.com

result of the quality of service that I experienced, I was able to support their growth at other Aramark locations.

After nearly 20 years with Aramark, I wanted to join a service organization with great brand equity, a team of leaders that are both collaborative and committed to service excellence as well as the ability to make an impact on growth of the organization both from a revenue and people perspective.

I currently serve a dual role with Day & Nite leading our contract sales team as well as our branch expansion efforts. Since we are a smaller organization, I have found that I can wear multiple hats that allow me to leverage my diverse experiences to the benefit of the broader team.

Lots of companies selling a service can “talk the talk” a very different animal to be able to “walk the walk”?

What does Day & Nite bring to the food service community? Technology?

Infrastructure? The technician team on the street? The parts inventory?

We are a professional service organization that specializes in asset management for commercial HVAC and refrigeration systems, plumbing and kitchen facilities. Our goal is to deliver the most efficient service while improving our customer’s Total Cost of Ownership for the assets that we manage.

Improved Reliability: A preventative maintenance platform with cloudbased tracking to enable predictive

Jeff Becker, Vice President-Sales & Branch Development, Day & Nite/All Service, New Hyde Park, NY

decision-making resulting in improved uptime and revenue as well as customer satisfaction.

Cost Avoidance: Certified technicians executing a preventative maintenance program that will result in energy reduction and equipment risk identification that could impact products or services.

Gained Efficiencies: GPS-based dispatching that aligns a technician’s skill set with the job scope to deliver contract service within 4 hours and an industry leading first time fixed rate of 85% supported by our predictive parts inventory and field distribution process.

Sustainability: Experienced in LEED project work. Core to our plumbing service is a focus on sustainable grease trap maintenance. Our GPS-based dispatch system has reduced fuel consumption by 30%.

I was fascinated with your perspective on changing the “model”. Getting customers to plan for service rather than to react. Sounds good is it doable?

I believe so. As the industry continues to feel market pressures, innovative hospitality leaders will recognize

continued on page 84

January 2017 • Total Food Service • www.totalfood.com • 47

48 • January 2017 • Total Food Service • www.totalfood.com

January 2017 • Total Food Service • www.totalfood.com • 49

H

ere at Jay-Hill Repairs, we encourage the owners and operators of commercial kitchen equipment to be proactive in caring for and maintaining their kitchen equipment. Our clients, who take this recommendation seriously, have notably less breakdowns and repairs, and their equipment enjoys a longer service life. Below are our Top 10 Things To Know: 1) Follow manufacturer suggested daily maintenance. a. Dig out your Operators Manual and train yourself and your staff on how to properly maintain your kitchen equipment. It will work better for you and have a longer service life. You’ve invested in the equipment, now invest in the time to care for it and make it last.

2) Never hose down any equipment or floors next to equipment. a. Water dripping into control boxes can short out components and cause you unnecessary repair bills. b. If your fryers and other equipment won’t start in the mornings, the ignition is probably wet from hosing the floors.

3) Call your service agency as soon as a problem appears. a. The faster the small problems are fixed the less your overall repairs costs will be throughout the year. b. Don’t wait until FRIDAY! You know that’s when the equipment will quit on you and you’ll be in for an Overtime charge from your service agency. c. If your equipment is old, looks old,

acts old, start budgeting for replacement now.

4) Know your Water Quality. a. Water Filtration is a key factor in many equipment types. Change Water Filters on a regular basis on all equipment. b. If you have to put lemon in your water to make it taste okay, you are a candidate for filtering the water you put on the table and also through the ice machine. Everything is affected by the water you use. Mixed Drinks, Bakery products, cooking time etc.

5) Clean and sanitize your Ice Makers and change water filters at least 3 times a year. a. There are bacteria growing inside your icemakers. Old people and youngsters are more apt to be affected by the bacteria. Proper water filtration and Cleaning and Sanitizing will keep them safe and the ice tasting fresh.

6) Descale and Change water filters on Boilers/Steam generators to extend life. a. Steamers, Tilt Skillets, Kettles all have boilers, which convert cold water into steam. During this process, calcium (that white scum around the faucet) quickly adheres to the walls of the boiler compartment and corrosion begins. Also the chlorine in the water corrodes above the walls of the boiler.

Proper water filtration can solve this in most cases.

7) Supervise and Train Kitchen staff to care for and maintain equipment. Abuse of your equipment will shorten its optimum service life.

50 • January 2017 • Total Food Service • www.totalfood.com

a. Don’t allow staff to abuse the equipment. Make sure someone is in charge of the crew. Standing on oven doors, ramming carts into temp controls etc. will cost you a lot of money that you should never have to spend.

If you have an employee who can’t appreciate your equipment, replace him/ her. It’s cheaper than the continuing repairs.

8) Check temperatures on dishwashers daily. Contact us for how to save money on this task.

9) Avoid garbage disposal

repairs. a. Clean all garbage of paper, wrap, plastic utensils etc. before running disposer. b. Most disposer issues are caused by silverware or other banned items jamming it.

10) Call your service agency if proper maintenance is an issue, then get a Maintenance Contract. It will save you money in the long run. a. Proper Maintenance of your equipment pays back in so many ways, not just the dollars saved in repairs.

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January 2017 • Total Food Service • www.totalfood.com • 51

NEWS EQUIPMENT AND SUPPLIES Doyle Proves You Can Come Home Again As TD Marketing And EMI Announce Pact

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rankie Doyle may have started out in custom fabrication at Marlo Manufacturing, now EMI Industries- New Jersey Division. But it wasn’t long before the owners saw something else in him – real sales ability. Over the years, Doyle used everything he’d learned to start up and lead a new company that would bring together people from almost all aspects of foodservice to help manufacturers sell their products more effectively.

“Marlo (now EMI New Jersey) taught me from the ground up – how to estimate fabrication, how to read a ruler, how to hand-draw. It was custom chef’s lines and all kinds of custom dish tables. Every day I went into the office, it was something new,” Doyle said. “And the owners saw the sales side of me. They encouraged me to get out on the road, and start visiting with consultants and dealers, the marketplace, as well as the multi-unit operators. And it took off from there.”

We are so excited about starting to create those very same types of success stories for EMI within the Metro New York foodservice community.”

But this wasn’t Doyle’s first introduction to the foodservice industry. “I grew up in the industry. Our company, Frank J. Doyle Inc., started with my grandfather back in the 1930s,” Doyle noted. “He and my father were manufacturer’s representatives. So growing up, I knew that I would ultimately land in this industry. Prior to jumping into the family business, however, I felt it was super important for me to go through the traditional roles and learn everything there is to learn about the foodservice industry, not just go and work for the family business.”

Doyle went on to Paul Smith Col-

lege in hotel restaurant management.

“I could have easily jumped into the family business, after graduating, but I didn’t think that was the right move. I really wanted to do things on my own, to get a better understanding and be a little bit more professional. So I went to work for a manufacturer to really understand what they were looking for in sales representatives.”

And that’s where TD Marketing began. “I teamed up with my cousin, Kevin Tormey, to start the company. At the time, our industry was just starting to consolidate,” Doyle recalled.

Fast forward to 2016 with the recent

For TD Marketing’s Frank Doyle, his firm’s new affiliation with EMI marks a return to his roots as a sales executive at the New Jersey based fabricator where he launched his career in the mid-90’s.

52 • January 2017 • Total Food Service • www.totalfood.com

EMI move to select TD Marketing to represent the firm in Metro New York.

“At EMI, we traditionally deploy a direct sales model,” explained EMI’s local Director of Operations Chris Rapciewicz.

“We have made a strategic decision for our New York City division based in Boonton, N.J., to work with TD Marketing. TD will bring unique value by specifying EMI on projects, as well as by getting us a prime specification for some of those projects. It will be a mutually beneficial partnership to the growth plans of both EMI and TD, “ Rapciewicz added.

EMI is an award-winning manufacturer of standard and customized fixtures, displays and equipment for the food service, institutional and retail industries. What sets EMI apart from other manufacturers is its wide range of capabilities: by specializing in metal, millwork, solid surface, quartz and refrigeration products, EMI has the ability to design, craft and deliver an entire store, from front to back. Additionally, EMI has five multi-regional manufacturing divisions in Florida, Georgia, New Jersey, Rhode Island and Texas, and over 400,000 square feet of manufacturing and warehousing space. This allows EMI work efficiently with the individual growth plans of its customers, and gives the ability to redistribute manufacturing capacity when needed.

Recently, EMI New Jersey added 4,000 square feet of space to move

continued on page 80

January 2017 • Total Food Service • www.totalfood.com • 53

RESTAURANT REPAIR WITH ERIC SCHECHTER Simple Strategies To Make Repairs And Maintenance A Controllable Expense

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aintain now or pay later A little maintenance is such a sensible way to prevent unexpected expenses. Yet, without a plan for it, preventive maintenance is easily overlooked in the day-to-day operation of a busy restaurant. The following ideas require little more than your attention and perhaps a little elbow grease. You will be surprised how following a schedule

Eric Schechter is a Certified Restaurant Facilities Professional (CRFP) with over 25 years’ experience in the restaurant facilities industry.

of inspection and maintenance will prolong the life of the following equipment.

Walk-In Coolers and Freezers: • Keep the doors closed when not in use. If doors are left open for any extended amount of time, ice can quickly build-up on the evaporator coils and cause cooling problems. Keeping doors closed will help cut down on any unnecessary service calls.

• If doors must remain open, consider adding an air curtain or air door to the doorways.

• Keep evaporator and condenser coils clean and free from dirt and debris • Check all door gaskets to ensure they are not torn or not sealing properly.

Steam Tables/Warmer Wells: • Some units require the heating

Eric is also Chief Business Guy at SendaGuy Now, the mobile app for restaurant repairs on demand, where he’s in charge of Strategy, Product & Service, Development & Evaluation, Go-To-Market Strategy and Product Management. Eric can be reached at eschecther@sendaguy.com

continued on page 92

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January 2017 • Total Food Service • www.totalfood.com • 55

A

t Imperial Bag & Paper we take pride in being able to assist our clients when dealing with sustainable operations, green purchasing and sustainable supply chain transportation. We know that restaurants are focusing on sustainability in order to satisfy consumers & reduce costs.

For restaurants, new & established, nothing is more important than considering how sustainability fits into your business. Consumers have always placed a strong emphasis on nutritional labeling and transparency, but now this push extends to all facets of supply chain and your operational processes. Sustainable packaging is a critical manifestation of this and below is a quick list on our top 10 suggestions when owning and operating a sustainable restaurant.

Grace Best is the Director of Marketing at Jersey City, NJ based Imperial Bag & Paper Co., LLC The firm’s web site offers additional solutions: imperialbag. com. She would happy to answer your questions by phone 201-437-7440 ext 3235 or via email at gbest@ imperialbag.com

7.

Food waste reduction is growing, so implement measures to reduce your food waste.

8.

Recycling foodservice packaging can be tricky due to contamination, so COMPOST your packaging if possible.

1. It shows your community you care about the environment.

2. 60% of consumers say they choose a restaurant based on sustainable practices.

3. The role of sustainability has become a priority to consumers, so instead of reacting, build this as a focus into your business plan.

4. Consider the social & environmental impact of your supply chain provider. Choose to

9.

Make sure you have located the nearest compost facility. work with vendors who are committed to sustainability just as you are, you can then work together to minimize waste and maximize your return on environmental investment.

56 • January 2017 • Total Food Service • www.totalfood.com

5. Ask for transparency and legal certifications from your sustainable packaging provider so you can trace the sourcing of packaging material.

6. Find a non-profit organization to conduct certification audits.

10. Foodservice packaging is a powerful way to not only communicate your commitment to sustainability, but will help to strengthen your brand image so communicate, communicate, COMMUNICATE!

January 2017 • Total Food Service • www.totalfood.com • 57

TRADE SHOW NEWS

Metro NYC Dealers And Consultants Set Sights On Orlando For NAFEM ‘17

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here are a number of questions that take centerstage as the Metro New York’s foodservice industry prepare for its biannual trip to the NAFEM Show. The National Association of Food Equipment Manufacturers is set for Feb. 9-11, 2017, at the Orange County Convention Center in Orlando, FL. At the top of the list of questions are what will it take to get dealers who are affiliated with their respective buying groups to shop the show and look at product solutions that are not part of their rebate programs. Secondly, the question continues to simmer as to whether or not open flame cooing is back. With this year’s Outback Steak-

house purchase of some $80 million in ranges replace labor saving technology, it will be interesting to tour the show and see where the foodservice industry is headed.

At press time, NAFEM reports it has 531 exhibitors who will set up equipment displays across 372,000 sq. ft. of convention floor space; this is more on both counts than The NAFEM Show ’13 and ’15. Attendance is expected to be in the 20,000+ range.

NAFEM once again will feature the What’s Hot! What’s Cool! pavilion.

Some 125 companies have already entered, submitting product descriptions and a compelling explanation of how their product benefits operator end-users. The NAFEM Show is going

58 • January 2017 • Total Food Service • www.totalfood.com

to return to the display mode it adopted a few years back, devoting an entire portion of floor space to a “museum gallery”-like display of the physical What’s Hot! What’s Cool! products.

NAFEM has asked Mike Colburn and Mary Esther Treat of Ideas Well Done, Winooski, Vt., to scour the show floor and use their unique judgement to spot breakout equipment. After all, they’ve been innovating equipment since 1997 and for decades have partnered with manufacturers to develop new products.

On the show floor, expect a lot of focus on the cold side of equipment.

The refrigeration issue is heating up and those manufacturers who have kept up with the regulation requirements—to simultaneously increase refrigeration efficiency and reconfigure systems to work with approved refrigerants.

Highlights from the 2015 NAFEM Show at the Anaheim Convention Center

BOOTH #4227

January 2017 • Total Food Service • www.totalfood.com • 59

MEET THE NEWSMAKER Deirdre Flynn,

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hat are the latest and greatest additions to the NAFEM show?

We are continuing to build on some key show features. Our members have put a lot of time into focusing all activity on the show floor. Friday and Saturday, there’s an extra hour (8-9 a.m.) of training time; the WHAT’S HOT! WHAT’S COOL!® new product gallery is back in its original form, with 143 companies showcasing a product that helps an operator do their job better. Additionally, each exhibiting company has the opportunity to feature a new product on The NAFEM Show 17 mobil app.

Executive Vice President, NAFEM

How have the industries’ needs changed since the last show?

The industry needs are the same – how to deliver the best experience to a foodservice outlet around the world to build loyalty and repeat customers.

Customers want fresh, great-tasting, authentic, healthy, flavorful cuisines, and fast and efficient service. Our members and exhibitors are committed to manufacturing the equipment and supplies that help an operator deliver that perfect dose of hospitality to their customers.

What are the goals as an organization for this years show?

We’re committed to doing everything

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we can to deliver that quality buyer to our exhibitors. There’s no other show solely dedicated to equipment and supplies and the technologies to deliver the best food-away-from-home imaginable.

What new technologies will be showcased at NAFEM? Temperature control, labor savings, energy efficiencies, sustainability – you’ll see technologies addressing all of these issues at The NAFEM Show.

As people leave and a new generation comes in, how will our industry be able to attract this new generation of equipment and supply professionals?

Deirdre Flynn, Executive VP, NAFEM

So many industries are struggling to find that next generation of leadership, and the foodservice equipment and supplies industry is no different. For NAFEM and its channel partners, it’s getting the word out about the myriad of long-term career opportunities in this industry. The hospitality world is constantly changing and expanding, and where else do you have the opportunity to work with interesting people, products, and brands around the globe.

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January 2017 • Total Food Service • www.totalfood.com • 61

ON WATER WITH BRIAN MADDEN Shopping The NAFEM Show For Water Solutions

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any foodservice professionals will head to Orlando early next month for the every other year event. It’s a show I always enjoy because it gives you the opportunity to see and source the latest industry technology.

Certainly in the circles I travel, the last two years since NAFEM ‘15 in Anaheim have brought a number of topics when it comes to water. I’m looking forward to the show to be able to source solutions for the challenges ahead.

With the election of a new president, I’m convinced that after Flint, water is here to stay on political agendas. Water is no longer a Federal issue.

It has truly become a state and local issue. So needless to say, if you are operating a restaurant or foodservice operation, you need to keep closely attuned to what’s going on in your local municipality.

I found in working with a local official in Massachusetts that the quality of water in a school cafeteria is a real priority. Frankly that type of concern typically benefits all local foodservice operators.

I expect to see a large contingent at NAFEM/Orlando of Hospital foodservice operators. They are major users of water throughout their operation. I’ve been working with a consultant at a women’s hospital in Virginia on a new kitchen. The hospital began looking at the investment in filters of a filtration system. What we did was to help them understand that the actual investment was in a mineral reduction system to protect their investment and avoid an

Brian Madden is a New Hyde Park ,

expensive replacement a year down the road.

I’ve also noticed with explosive growth of the craft beer that the industry is focused on finding the optimum way to clean glassware. I worked with a NYC based kitchen consultant and we were able to create a solution utilizing Reverse Osmosis, that uses applied pressure to push water through a semipermeable membrane. The goal is to improve taste and odor of water, especially helpful in places where drinking water is brackish or contains heavy metals.

As you walk the show floor keep in mind the impact that water has on your dish and ware washing operations.

Low-temp machines are amazing.

They have revolutionized dishwashing, but they clean differently. A lot of operators use a machine because their chemical provider gives them the machine and sell chemicals into it. It’s safe, it’s disinfected, but it’s not necessarily something you want to eat or drink out of without the proper filtration.

So I have a solution to maximizing the efficiency of the low-temp machine utilizing water filtration and at the same time ensuring food safety.

Our Endurance filter line offers a simple solution. With 50 gallons a minute capacity, it has that ultra fiber membrane that cleans itself.

We’ve talked to a number of clients who have installed low-temperature glass washers and are worried about having to polish the spots out of their glasses. Come by our booth 2208 and we will help you find the correct filter.

62 • January 2017 • Total Food Service • www.totalfood.com

The NAFEM show always attracts buyers from many of the larger coffee chains. As you know, there’s nothing more important to coffee than the water it is prepared with. We have found that operators are getting more and more particular these days. Starbucks or McDonald’s or convenience stores like WaWa, they’re coming in and saying, this is the quality we want, we sell a high volume of coffee so we want the highest quality. We help them get there.

It’s interesting how the show becomes very important for the chain, independent operators and the dealers that serve them because the water needs are not going to be the same.

One client is opening a new coffee bar in Manhattan and New York City water tends to be very clean, very little mineral content. A lot of people say New York doesn’t have enough minerals in the water for a good cup of coffee, it’s only 55 parts per million (ppm) of dissolved solids. The client wanted it up above 180, so we used our Endurance system to accomplish his goal.

Finally as you tour the show, keep in mind how important water has become in the cooking process. Combi ovens have burst onto the scene.

These ovens enable healthcare foodservice operators in many cases to pre-program actual menus into the units.

I see the challenges in operating and maintaining the combi oven to maintain the water’s balance. We provide a number of filtration solutions that can protect against high levels of chloride that can corrode and severely damage a combi oven.

NY native. The Western Connectcut University graduate has built a reputation as one of the nation’s leading experts on water filtration. In his current post with Pentair, he is handling sales in the Northeast. Madden’s career includes successful stints with Pepsi in Las Vegas, Metro NY with Hoshizaki as well as being deployed by Pentair to China.

Over the past couple of years, the pizza industry has continued to grow.

So I expect to see a number of pizza operators from all over the world in Orlando looking for a water solution to ensure the consistency of their dough and pizzas.

Water hardness is probably responsible for more dough issues than any other factor. For example, let’s take two different stores on two different water supplies. One store gets hard water while the other store receives pre-treated (softened) water and both stores use the same dough ingredients and formulation. But the store that gets the softened water always has a softer dough, so we reduce the dough absorption. The reason for this is due to the strengthening effect of the calcium in the hard water (the calcium has been removed from the softened water). A very simple way to correct this is to add either non-bromates mineral yeast food (MYF), or calcium sulfate (CS), both of which are available from any ingredient supplier servicing the baking industry.

Have a great trip and don’t forget to stop by the booth and “say hi”. If you’d like to learn more, please contact me at brian.madden@pentair.com.

BOOTH #2208

January 2017 • Total Food Service • www.totalfood.com • 63

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Waldorf Hosts Annual Gala To Battle Food Allergies

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he 19th Annual Food Allergy Ball took place last month at The Waldorf Astoria. The Ball, which drew 450 supporters, is a signature event for FARE, the nation’s leading advocacy organization working on behalf of the 15 million Americans with food allergies.

The evening raised over $2 million for FARE’s food allergy research, education and advocacy programs.

This year’s guest of honor were Helen and David Jaffe. The volunteer arm of FARE in Connecticut has its roots in New Canaan. The Food Allergy Initiative (FAI) was initially founded by the Jaffes, with a core group of committed parents and grandparents from NYC in 1997. FAI initiated efforts to raise awareness of food allergies and fund research for a cure. The Jaffe Food Allergy Institute at Mount Sinai was established at the same time. FAI eventually merged with FAAN (Food Allergy and Anaphylaxis Network) to form FARE (Food Allergy Research and Education) in 2012 forming a national support network for the 15 million individuals suffering from severe food allergies. Helen has always been passionate and inclusive about educating the community with ways in which to improve the lives of those living with food allergies, whether it is in restaurants, schools, or simply among the general population and she continues to lead this effort under FARE. Food Allergy Research & Education (FARE) works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. This potentially deadly disease affects 1 in ev-

ery 13 children in the U.S. or roughly two in every classroom. FARE’s mission is to improve the quality of life and the health of individuals with food allergies, and to provide them hope through the promise of new treatments. FARE’S work is organized around three core tenets: LIFE – support the ability of individuals with food allergies to live safe, productive lives with the respect of others through our education and advocacy initiatives; HEALTH – enhance the healthcare access of individuals with food allergies to state-of-the-art diagnosis and treatment; and HOPE – encourage and fund research in both industry and academia that promises new therapies to improve the allergic condition.

In 2012, Food Allergy Research & Education (FARE) was formed as the result of a merger between the Food Allergy & Anaphylaxis Network (FAAN) and the Food Allergy Initiative (FAI). The new organization combined FAAN’s expertise as the most trusted source of food allergy information, programs and resources with FAI’s

(L-R) Abbey and Heather Braverman

64 • January 2017 • Total Food Service • www.totalfood.com

leadership as the world’s largest private source of funding for food allergy research. Today, FARE is the leading national organization working on behalf of the 15 million Americans with food allergy, including all those at risk for life-threatening anaphylaxis.

Several years before the merger, the two organizations worked together on a number of successful initiatives, particularly in the areas of education and advocacy. FAAN’s and FAI’s boards of directors recognized that the best way to serve the food allergy community would be by merging together to create a single, unified voice

working on behalf of all those affected by food allergies. In addition, the merger ensured that resources were pooled and used more efficiently to provide broader arrays of educational programs for managing food allergies at every stage of life, develop training programs for professionals serving those with food allergies, and support life-changing research. The result was the creation of FARE – the nation’s leading organization dedicated to food allergy research, education, advocacy and awareness and the world’s largest private source of funding for food allergy research.

Liana Silverstein Backal and Arthur Backal of Backal Hospitality

Honorees David and Helen Jaffe

(L-R) Myriad’s Drew Nieporent, Chef’s Table’s Bruce Soffer, Chef Gabriel Kreuther, ICC’s Alain Sailhac, and Patina Restaurant’s Nick Valenti

(L-R) Mariya Stoyanova and Lianne Mandelbaum

BOOTH #2068

January 2017 • Total Food Service • www.totalfood.com • 65

C-CAP TRADE TALK

WITH JOYCE APPELMAN

Celeb Chefs To Judge C-CAP Recipe Contest For High School Chefs In Underserved Communities

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igh school students from underserved communities aspiring to become future celebrity chefs will face a challenge from the nationwide 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. The challenge: create an innovative meatless noodle dish and impress the distinguished panel of judges including: Cesar Gutierrez- C-CAP Alum, executive sous chef, Café Boulud NYC, a recipient of the 2013 Ment’or Institut Paul Bocuse scholarship, and a 20162017 Ment’or Grant Recipient--a twomonth stage with established mentors from some of the country’s top restaurants.

Matthew Kenney - Recognized as a pioneer in raw, plant-based cuisine, Chef Kenney is a graduate of the French Culinary Institute. He has authored dozens of cookbooks and owns award-winning restaurants and culinary academies in destinations like Venice Beach, Beverly Hills, London, Paris, Bahrain, Belfast, and Miami.

Maria Loi - Global ambassador of Greek gastronomy, elected by the Chef’s Club of Greece – executive chef of Loi Estiatorio, author, restaurateur, entrepreneur, member of Les Dames d’Escoffier, and philanthropist. Chef Loi is a popular television chef in Greece, the U.S.A, and the author of more than 36 cookbooks, including Ancient Dining, the official cookbook of the Athens 2004 Olym-

pic Games, and her most recent, The Greek Diet.

Kwame Onwuachi- Executive chef of The Shaw Bijou which recently opened in Washington, D.C. and a contestant on Bravo’s Season 13 of Top Chef.

Jet Tila- International culinary storyteller, Royal Thai culinary ambassador, chef/owner of Pakpao Thai in Dallas. Tila has appeared on Chopped, Cutthroat Kitchen, Iron Chef America, and The Best Thing I Ever Ate. The judges will evaluate the recipe submissions based on originality, flavor, healthfulness, ease of preparation, and writing ability.

Meatless Monday, an initiative of the nonprofit The Monday Campaigns, which provides research, recipes, educational and promotional materials to help participants live a healthier, more eco-friendly life, is giving C-CAP students another exciting opportunity to win scholarships.

The national grand prize winner will receive a scholarship of $5,000, with regional winners receiving $2,000 scholarships.

“We’re thrilled to announce the stellar line-up of chefs on the panel that will judge this year’s recipe contest. We challenge C-CAP students to convert traditional meat noodle dishes into meatless versions,” said Sid Lerner, founder of the Meatless Monday movement.

The fifth annual recipe contest offers the opportunity to both junior

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and senior high school students a chance to demonstrate their creative culinary talents and create an original meatless noodle recipe. With the Meatless Monday recipe contest, CCAP is challenging high school students who aspire to be culinary leaders to develop delicious plant-based dishes. The contest will also make the students aware of the health and environmental benefits of offering meatless dishes, one day a week.

“Through this annual contest, culinary students receive guidance from their teachers on recipe writing and development and are able to showcase their talent of creating meatless recipes,” remarked C-CAP founder Richard Grausman. “We greatly appreciate that The Monday Campaigns is providing our high school students with scholarship opportunities while promoting healthy eating habits.”

“C-CAP has an incredible system in place that, through education and training, prepares underserved youth for careers in the professional world of culinary and hospitality. The program is also a huge benefit to the growing market and chefs looking for skilled and motivated talent,” said Marcus Samuelsson, chef, restaurateur, author, Marcus Samuelsson Group, and C-CAP board cochair.

C-CAP is the national leader providing scholarships, education, and career opportunities in the culinary arts to underserved youth. Meatless Monday is a nonprofit public health

Joyce Appelman, is the National Communications Director for CCAP, Careers through Culinary Arts Program in New York, NY. She has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

initiative founded by Sid Lerner, chairman of The Monday Campaigns, with the Johns Hopkins Center for a Livable Future. The initiative is in association with the Lerner Centers for Public Health Promotion at Johns Hopkins, Columbia and Syracuse universities.

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BOOTH #1668

January 2017 • Total Food Service • www.totalfood.com • 67

LIZ ON TABLETOP

TABLETOP SOLUTIONS

Make Your Tabletop Lucky For 2017

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e did it, 2016 is finally over and we’re in the beginning of what everyone hopes is a better year. As I bring in the New Year I find myself thinking about the New Year and symbols of luck. There are so many traditions when it comes to colors, luck and the New Year. In Spain it is a superstitious tradition that if you do not eat 12 grapes at midnight you will put yourself at risk for bad luck for

the year. In Japan they eat soba noodles at midnight, which symbolized one year to the other. In Brazil and Italy they eat lentils and have been since the roman era! It’s no coincidence that food and luck are put together during the New Year but the real question is how should I serve it?

There are varieties of foods that bring luck in the New Year but if you want that extra bit of “luck” you should serve it with luck in

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mind. Let’s start with how to serve your noodles, grains, and legumes.

Your noodles should be served in a deep bowl, and shallower bowls for grains. You want to have enough room in the bowl where you can make and arrange fixings almost like you’re making a zodiac sign.

If you are looking for an extremely healthy, nutritious, low calorie meal that just happens to be lucky then pay attention. Grab a side of legumes like Black-eye peas, put in

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co. She is known nationally as one of the nation’s foremost authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

some black and red beans, throw in some bacon or ham and serve them in smaller bowls. You want bowls

I mean hey, what’s luckier then starting the New Year off with a silver spoon in your mouth? that show off rich earthy colors.

There are several choices and sizes available from FOH and CAC for great prices that are easy to get. Last thing I forgot to tell you about is the hot sauce, you can use a green, red, or yellow hot sauce for added flavor.

A clever way you can store it is in a homemade aged cask once used for bourbon or scotch, which gives your hot sauce a kick in flavor.

Now that we’ve covered the luck of the Italians lets move on to some

Oriental, Latin and Mediterranean dishes that will bring you luck in 2017. Better yet, let me work you through a three-course meal, full of good luck, great food, and even better presentation.

For your appetizer let’s have noodle soup, you can serve your soup room temp, warm, or cold but make sure it is colorful and hearty.

If you want to add symbolism into your soup add some greens, like lettuce, a universal symbol for cash

and prosperity. Add some garnishes with interesting greens like chopped cilantro or parsley. My personal favorite for a main course is one large plate sized ravioli stuffed with smoked duck. Place it on a dark coupe plate to give it that vibrant contrast and then garnish with a drizzle of oil and colorful salsa, Yumm! Now for dessert you want to make sure it has that “special” flare. How about a warm apple dumpling, paired with some homemade ice cream, drizzled with caramel sauce and topped with some cinnamon or powdered sugar. Serve in an orange or rust shallow bowl placed with a silver plated dessert spoon. I mean hey, what’s luckier then starting the New Year off with a silver spoon in your mouth?

January 2017 • Total Food Service • www.totalfood.com • 69

FAITHFUL FOOD WITH FAITH HOPE CONSOLO Booming Boroughs and the Role Dining Plays in Retail Development

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ew York City is recognized for its innovative shopping complexes. Each borough develops diverse and distinct corridors where dining is an integral part of the shopping experience. It is these combinations that create neighborhoods that grow and prosper. Landlords and developers know how to make these areas come alive – they set the stage to create a synergy of stores, restaurants and entertainment. Food coupled with Fashion ensures success over and over again.

Projects Seeking that Special Restaurant Experience to Add to the Retail Recipe Hudson Yards (Manhattan) was built around food. Related Companies has leased 60% of its retail and dining space, the developer announced on November 30. The 1 million-squarefoot Shops & Restaurants will house a mix of luxury big-name tenants, including New York’s first Neiman Marcus location as well as mid-range retail brands. Chef and restaurateur Thomas Keller is leading the curation of the dining concept at this mecca development and has already picked Costas Spiliadis and José Andrés who will open Greek and Spanish seafood concepts, respectively. Keller has announced that he will open an American Grill and a steakhouse. This luxury food court collection is slated to consist of a dozen dining experiences.

South Street Seaport (Manhattan) The historic waterfront has undergone yet another restoration and expansion and still has a way to go.

Landlords and developers know how to make these areas come alive – they set the stage to create a synergy of stores, restaurants and entertainment.

Famed chef Jean-Georges Vongerichten and business partner Phil Suarez signed a lease for a 40,000 squarefoot seafood themed market and for a 10,000 square-foot restaurant in Pier 17. Vongerichten will play a large role and hand pick who fit bests to join his vision. Celebrity Chef David Chang will be opening a large eatery concept.

The redevelopment is on track to open in mid to late 2017.

Industry City (Brooklyn) is a 6 million square-foot cluster of 16 historic warehouses which houses large manufacturers to small start-ups. Amenities include a dynamic food court with a variety of tenants such as One Girl Cookies and organic ice cream maker Blue Marble. Chocolatier LiLac Chocolates has a store and a factory there where visitors can watch the candy being made. Numerous food businesses at this mega-complex are glassed in so shoppers can be a part of the experience. Plans are still in the works to attract a bevy of restaurant and dining options with a social aspect in order to create a culture within this Sunset Park destination.

The Brooklyn Navy Yard (Brooklyn) This massive industrial park created in what was once a thriving naval base comprised of 300-acres across Brooklyn’s waterfront. Building 77 will take

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up more than 1 million square feet of space, and is slated to be unveiled in 2017. Office and shared work spaces, private event spaces, and a massive ground-floor food hall that will be anchored by the first Brooklyn outpost of Russ & Daughters the legendary family-run Lower East Side store taking 14,000 square feet. R & D will move its bakery and food production operations from Bushwick to the Navy Yard.

The new space will also provide shipping and catering services and a restaurant serving breakfast and lunch.

Workers and visitors will be able to watch Russ & Daughters’ manufacturing facilities through glass walls – a concept that will be used by many tenants of the food hall. This all falls under the concept of making shopping and dining an “event” or “entertainment” center and the Brooklyn Navy Yard is all about that. Wegmans, the beloved grocery store chain, has won out over three other proposals to replace part of Admiral’s Row meeting the neighborhood’s need for affordable food shopping and the chain’s promise to bringing 200 full-time jobs and 600 total jobs to the area, more than twice that of any other proposal. The store will be developed by Steiner NYC, and is expected to open in 2017. It will be New York City’s first Wegmans and, at

Faith Hope Consolo is the Chairman of Douglas Elliman’s Retail Group.

Ms. Consolo is responsible for the most successful commercial division of New York City’s largest residential real estate brokerage firm. Email her at fconsolo@elliman.com

74,000 square feet, it will be larger than both the Red Hook Fairway and the Gowanus Whole Foods.

The Mast Brothers Chocolatiers are building a new factory and “chocolate brewery” at the Brooklyn Navy Yard.

Michael and Rick Mast are taking over a 65,000-square-foot space to be their headquarters and production facility.

They will double their existing workforce. Also coming to the Yard; Brooklyn Roasting Company, and Kings County Distillery.

Empire Outlets New York City (Staten Island) This category-defining retail destination is New York City’s first and only shopping outlet. It is being programmed with top boutiques, best in category brands to offer the greatest range of experience possible, positioning the development as a top

continued on page 88

BOOTH #1668

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STRATEGIC MANAGEMENT

WITH ANDREW CATALANO

The Crescendo Of Labor Relations

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he vote, do we vote yes or no? With music it’s called the crescendo which means the buildup, swelling, climax etc. In labormanagement the vote of whether to accept a radical change in the relationship between employees and employers is called collective bargaining.

Let’s first understand, that Unions are not bad, nor is Management.

Both need to work in harmony and serves a purpose when disagreements erupt. Back in the day, Management was considered abusive which is the reason “The Wagner Act of 1935” was enacted which mutated over the years, with numerous addendums and executive orders, has given us our revision within the Civil Right Act, and a guiding force of the NLRB. Harmonies in a preverbal sense

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during labor negotiation can take a crescendo of the ending of the Star Spangle Banner or the destructive sounds of shock and awe.

Any reasonable person understands if management is fair there is no need for Unions. With that said, in a time of a highly emotional society and the lack of trust with our leaders there is no wonder why the rank and file work force has his or her doubts about the practices of management.

The reality is, if negotiations end with the sounds of shock and awe no one wins. Tensions will grow, the line of divide will widen and in the end, the product which we offer will eventually suffer. When this happens - we all fail.

It has always amazed me, that highly intelligent people on both sides of the table cannot compromise mainly because of individual egos, failure to effectively communicate, understand the other side, (and – or) act responsibly. A decision that would ratify a win-win solution can only be determined by an understanding of the mission and values of the organization.

To whoever is sitting at the table I would like to share a simple analogy. I think we can relate to a mom and dad that do not get along and are always fighting. The children although they may not be part of the problem are affected, and in many situations in the end, the children suffer. In a labor /management situation it’s the hard working employee

Andrew Catalano resides in Maspeth, New York, and has worked in the hospitality service industry for over 30 years. As the principal owner of Strategic Management Consultants Andrew prides himself on offering fresh eye reviews for the service operator, from financial reviews, management evaluations, labor optimization, marketing strategies, food safety, and employee training for both front line and management staff. Andrew holds a Masters degree in Business Management, which gives him the refined skills to think through the problems, refine the vision, and plan next steps to improve the quality and value of an operation. Please contact Andrew Catalano at cat2380@msn. com with your questions or to schedule a business review.

and the customer.

Remember most employees want to feel good about going to work and want to be proud of the place he or she works. The individuals at the negotiation table has a catastrophic responsibility which is much greater then getting a few dollars more, it’s about developing a product that is desirable and grows, to the greater good for all.

Let’s make the crescendo of this labor-management agreement something that rings in a proud moment for our organization and our product – a organization that lives its mission and values.

21>25

JANUARY 2017 EUREXPO

RCS LYON 380 552 976 - Document non contractuel © Photos : Gilles Defaix - Montage : Studio des Fleurs / Touche Particulière - Robe : Nicolas Fafiotte -

LYON FRANCE

3,045

exhibitors & brands

725

launches

189,028

professionals, 138 countries

11

activity sectors on 130,000 m2 (Source: Sirha 2015)

SIRHA APP.

Reserved for trade visitors only #Sirha

Y O U R F R E E B A D G E W I T H T H E I N V I TAT I O N C O D E PPT FS O N W W W. S I R H A . C O M January 2017 • Total Food Service • www.totalfood.com • 73

SIRHA2017inter_GB_TOTAL-FOODSERVICE_228-6x254.indd 1

28/07/2016 18:27

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oday’s chefs are constantly seeking to create a signature taste that keeps customers coming back. At the top of that list is authentic bufala mozzarella, which can be found in everything from a great antipasto to any number of center of the plate entrees.

Creating great mozzarella is more than just executing a recipe. It requires the right ingredients and tender loving care. A gifted chef certainly might be capable of producing quality moz-

zarella. But frankly, if you could purchase a high quality product at a price that eliminates the cost of daily labor... wouldn’t it make sense?

New Jersey based Lioni enables you to consistently offer the highest quality authentic bufala mozzarella to your Metro New York recipes. We wanted to bring our readership expertise in sourcing the right bufala mozzarella so we turned to their master craftsman to share the Top 10 things to consider in adding this crucial ingredient

74 • January 2017 • Total Food Service • www.totalfood.com

to a restaurant foodservice operator’s menu.

1. It is important to determine how fresh mozzarella will be served at your restaurant. This will define what type and size mozzarella will be used.

2. Fresh mozzarella comes in various sizes, for portion control, depending on the food application. It is referred to its Italian name size rather than just “plain” mozzarella. For example, Ovoline (Egg size), Bocconcini (Bite Size), Ciliegine (Cherry Size) etc.

3. Fresh Mozzarella can be packaged in water, hand-wrapped the “old fashioned way” or vacuum packed. It can also be smoked as a flavorful alternative.

4. A premium fresh mozzarella is moist and creamy and best for serving. A drier, less moist mozzarella is essential for use in cooking and ideal for melting.

5. Fresh mozzarella is meant to be

continued on page 93

January 2017 • Total Food Service • www.totalfood.com • 75

Santagato, from page 10

cause we have the resources, we can solve their request.

Since they’re so vital, how do you get the best sales reps?

It’s such a unique industry, a fun industry. I was talking with one of my sales reps and I said the amount of things that happen daily, you could really use another day of the week. We laugh because there’s just so much going on and there are so many different ideas and suggestions that we’re offering to customers and they’re coming back and they’re saying, what about this, what about that. The opportunity here is huge and that’s one of the reasons.

But as for our reps? It’s being able to work with the customers and meeting new people, finding out what they want and giving it to them.

What sets M. Tucker apart?

There are three main things that set us apart. First, our size. We are the 6th largest dealer in the US and the largest dealer in the market, We deliver to customers daily from southern Connecticut all the way through Washington, DC, which is great for expanding customers.

Second, the scope of our product.

We carry disposables, tabletop and equipment while many of our competitors carry only two categories of goods. Third, the quality of our leadership. We are family owned and operated and have been in business for 99 years. That says a lot about how we take care of our customers.

As you build your team, what are some of the characteristics that you’re looking for? Do you necessarily need to have a culinary and

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hospitality background?

A culinary and hospitality background is always a plus. But we look for other qualities, too, such as competitiveness, having that intense drive, being likeable, and having a leadership quality. And one of the most important things is having a positive attitude. Customers want to be around people who are upbeat, make them laugh, and then ultimately provide them with that solution that they’re looking for.

Next month, you will attend your first NAFEM Show. What is on your agenda for Orlando?

Obviously, there’s going to be a ton of vendors there and my agenda is not to get crowded with everybody – really just schedule appointments with the partners that we have within the industry, and learn

more about their products, how we can sell their product and offer the right solution to the customers. So I am really looking forward to spending quality time at each vendor that we really value as a partner. And to try to learn as much as we can from them.

What does the future hold?

We’re going to continue to enhance our platforms from an Internet standpoint, to get ahead of the game. And in order to handle a lot of the changes that are going to be taking place in the market, we’re just going to continue to train and develop our sales organizations to meet the demands of customers, to meet the demands of the Internet. Just continue to train, develop through this organization.

January 2017 • Total Food Service • www.totalfood.com • 77

HUB, from page 44 intoxication, underage drinking, and drunk driving, participating in such training programs can protect servers and establishments against liability.

Offering continued service: Encourage employees to serve customers diligently. This does not mean replacing a drink as soon as an older one is being finished. Instead, employees should conduct friendly conversation with patrons, suggest food items and slow down the service while engaging in conversation. In the event an employee must cut off a patron; they already have an established relationship.

The patron may take what the employee says to heart and may not become angry or violent when asked to stop drinking.

Denying service: As part of the

liquor liability training program, establish a policy for how to deny patrons service when they have had too much to drink. Be sure to include the following steps in your policy: • Be polite and offer non-alcoholic beverages or food alternatives.

• Avoid threatening statements, and place the focus on the server by explaining that they could lose their job if they continue to serve the patron.

• Offer to call a taxi or friend to drive the patron home.

• Use a firm tone and do not back down if met with resistance.

• Remain calm and in control of the situation.

• Require that employees seek out a manager’s assistance

immediately upon confrontation while trying to deny a patron service.

Reporting incidents: After an incident has occurred, it is necessary that employees fill out an incident report. Specifically, make sure that employees note the name of the intoxicated patron, witness testimony and a detailed description of the incident, including mention of any fights, refusal to serve, and use of a false ID or patron ejection.

This helps to reduce your liability in the event of an alcohol-related incident.

Employee Legal Consequences: As part of your initiative to lessen risks, educate employees on how intoxicated patrons may impact their lives. Employees must understand how serving to minors

who use fake IDs will result in large fines, and that breaking dram shop laws may pose serious consequences. Remind employees that they are liable and could face a number of consequences for not cutting off patrons before they’ve had too much to drink. Types of employee liability include criminal liability, civil liability and dram shop laws.

Transferring Your Risks: To protect your business, it is extremely important to obtain a liquor liability insurance policy either as stand-alone coverage or as part of a restaurant and bar package policy.

Speak to your insurance broker for more information about these coverage options. A good broker should understand carrier requirements and the state’s dram laws to design a policy that best suits your needs.

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TD Marketing/EMI, from page 52 productions lines and allow room for growth. EMI chose to partner with TD Marketing because of the extensive tri-state marketplace knowledge that TD’s team of 15 seasoned individuals brings. With over 400 brands from top manufacturers and 250 years of combined service, Doyle is confident that TD Marketing is appropriately positioned to work with manufacturers and assist them with getting their products into the marketplace.

“There were really big companies buying other companies and before we knew it, there were going to be huge conflicts in the marketplace.

So we decided that we were going to come into the metropolitan New York marketplace with a different outlook and perspective on what it takes to be a manufacturer and representative,” Doyle affirmed.

“That was back in 2000,” he asserted proudly, “And since then, we’ve grown double digits every year. We were able to merge with my father in 2003, when Frank J. Doyle incorporated. My father was at the point where he wanted to slowly work on his retirement, so we teamed up with him at Frank J. Doyle Incorporated. That is what brought our family to TD Marketing.”

One of the things that sets TD Marketing apart is the fully functioning demo test kitchen the cousins set up to demonstrate their products and invite manufacturers to come in and cook with them.

“We can build custom shelving to make sure that you maximize your storage capabilities. Custom fabrication, it’s an important part of any and every kitchen. We can build exactly to the chef’s specifications. The chef’s wants and needs are going to be answered with a company like EMI Industries,” Doyle explained.

“In the old days, it was almost all stainless steel and very institutionallooking. Today, with the open style kitchens, it’s all about solid surfaces, millwork, lighting and openness. The days of the double-over shelves with

the heat strips going down, blocking the view of the chef and the cooking line, are over. Now, there are retractable warmers coming down from the ceiling so that the customers coming to dine can have a full visual experience. EMI’s extended capabilities will allow TD to offer a wider range of options to the end-users.”

Doyle says his company is unique because it’s a very hands-on place. “If you look at our team, we all came from within the foodservice industry in one aspect or another. Some of us were owner-operators; some of us were chefs; some worked for dealerships, consultants, or manufacturers. Finally, some of us actually came from the competitive rep groups. We had extensive industry experience in all different levels of the foodservice industry, which is a huge value-added service.”

He points out the company is not an order taker. “You can’t be, in this day and age. You have to be the first one to the dance floor to get the sale opportunity and get the order. To do that, marketing is everything. The marketing side of the business is strategic,” Doyle said. “How do you take brands that sometimes don’t have any recognition in the territory, or even nationally for that matter, and get them recognized and then specified on orders?”

Doyle maintained that his firm’s key goal is to “associate people with our brand so you get that warm, fuzzy feeling when you look at a Chill Rite beer system and the owner of Danny’s Steakhouse, Danny Murphy, is giving us that beautiful testimonial of how much he enjoys working with Chill Rite and what it’s done to help the profitability in his small business.

That gives me the chills, that’s what excites me: when we can make an owner-operator of a small business more successful and more profitable.

That’s a home run right there. We are so excited about starting to create those same types of success stories for EMI New Jersey within the Metro New York foodservice community.

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BOOTH #457

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Sampson, from page 24 It was one of the most remarkable elections in our history—a person who never ran or held an elected position defeated an almost unbeatable foe who outspent him three or four to one. He not only did not outspend her, but received overwhelming media coverage despite his ongoing battle with this same media, and so much so that he didn’t have to spend millions.

In addition to the above, I can’t remember a time when not only were many states dealing with various types of minimum wages, but local jurisdictions such as cities likewise were establishing wage rates and other employee benefits: namely, paid leave, health insurance, wages, and tip credits, as well as rights to work laws and soda taxes.

It is still too early to determine how quickly the new administration will move on a list compiled by the National Restaurant Association, all of which will impact the industry.

For the most part, President-elect Trump did not get into specifics on many issues; therefore it is difficult to do any planning at this time. Still, here is the list.

• Minimum Wage: Trump has had multiple positions on the minimum wage over the course of the campaign. He seemed to settle on $10 an hour.

• Overtime Regulations: Trump stated that he would like to see “a delay or carveout” for small businesses.

• Pay Equity: Trump is not committed to a position on this issue.

His daughter Ivanka floored the conservatives during the Republican National Convention by saying her father “will change the labor laws” and support equal pay and paid family leave.

• Taxes: Trump has proposed large tax cuts across the board, coupled with proposals to cut spending.

• Immigration: Employers dependent on migrant labor and visa

workers should be concerned with Trump’s punitive approach to immigration. Trump will feel pressure to show immediate progress on this issue and some employers may end up in his administration’s crosshairs. Others may face worker shortages.

• One area that I find worrisome is not only the action of states, but the number of cities that legislated laws, which, for the most part, were in state or federal jurisdictions. It

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would seem that when you establish laws by counties, you create an uneven economy and an unfair competitive environment. It reminds me of the early no-smoking laws.

I also found it of interest that the National Restaurant Association has commented on two cities: Youngstown, Ohio, and San Jose, New Mexico. They passed scheduling mandates. Scheduling has become a favorite issue for labor activities, and this issue will appear

on future ballots. The Youngstown mandate will likely be challenged in court on preemption grounds.

I have written two articles on this issue. It is part and parcel of the Service Employees International Union’s organizing efforts, including the $15 an hour minimum wage.

My final observation: It seems like the two major parties have changed sides; the Republicans look more like Democrats and the Democrats look more like Republicans.

BOOTH #1668

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Becker, from page 46 the benefit of asset management and predictive maintenance to improve uptime, revenue and employee engagement resulting in a lower Total Cost of Ownership.

Is the question one of re-educating the marketplace to look at the solutions that Day & Nite brings as an opportunity to change the way the marketplace looks at service?

Yes, I see my role and that of my team as being ‘teachers’ to the marketplace. By taking this approach, we are able to elevate our organizational value to customers and prospects.

The industry is preparing for the annual NAFEM show, which brings new product to the marketplace. What do you expect to see from manufacturers that will impact how commercial kitchens function? Hot…cooking and prep etc. Cold…refrigeration and ice making

I look at future innovation being a function of external factors impacting operators such as challenges with identifying future service talent as well as rising real estate prices.

I expect there to be a continued focus on multi-use equipment such as combi ovens that can provide multiple cooking options in a smaller footprint while leveraging technology to provide greater production efficiencies for operators.

As a service company, how do you prepare and react to the changes that can be expected from a manufacturer?

The key is ongoing communication with manufacturers and training. We are very fortunate to have relationships with over 50 manufacturers who we perform both warranty and installation work. We leverage these relationships to educate our teams and will hold monthly manufacturer training classes in-house as well as sending

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team members for specialized training. I have been very impressed thus far with the ongoing investment that we make in our technical development curriculum in order to have the most knowledgeable team with the most relevant information.

What advice do you have for an operator to maximize operational efficiency and minimize the cost of service?

Broad stroke, my advice would be to focus on hiring the right talent, providing ongoing training and development and empowering these service professionals.

An investment in the right team with a continued focus on employee engagement will pay dividends in cost control and service efficiencies.

You’ve been entrusted with a fascinating challenge of rolling out Day & Nite’s two generations of success in

Metro New York into a number of East Coast markets. What’s the game plan?

Crystal ball? Dec. 2017, Dec 2022 Yes, I feel very privileged to join and be welcomed by such a dynamic team.

Our strategic plan is focused on continued growth in three areas, existing markets, new markets and talent.

We are fortunate to have a number of clients who frequently ask us to expand into new markets. We take a very responsible approach to ensure that we can deliver a level of service that has been the cornerstone of the Day & Nite brand. By focusing on the development of our internal talent we are preparing future leaders for this growth.

By the end of 2017, we will have 12 branches operating and we are currently on track to achieve this goal. Six years from now, I fully expect for us to be providing service in multiple time zones.

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Sederholt, from page 28

with the majority of them receiving $50,000 or less in funding. We provided funds within days of applying, not months. It’s not that banks are being unreasonable by not doing the same; they simply aren’t built to originate and service these smaller loans in a cost efficient manner.

I regularly talk to small business owners who seek an SBA “loan.”

The reality is that the SBA is not providing the loan, a bank is. By guaranteeing a portion of a loan the SBA is inducing the bank to lend to that business as part of an economic development strategy. These loans require good credit, no tax issues and for some programs, real estate or other collateral along with personal guarantees from the owner(s) and their spouses. Their guarantee is that they will come after you and your house, car, bank account etc., if you stumble and fall. Unreasonable? That’s a matter of opinion, but you should be aware that the SBA is not covering you if for some reason you fail to perform and many bankers are not fans of the program.

One banker I recently spoke to said that SBA guarantees fall short in providing real protections for the bank as only a percentage of the loan value is guaranteed and that the bank will only get paid after the SBA exhausts their collection process and gets paid first. It can take years for the bank to get paid from this “guarantee” if they get paid at all. Basically the bank is still at risk and only gets what is left over in a collections action. Not an attractive deal for them.

Small businesses usually need financing in response to an immediate need and can’t wait to go through the protracted approval process that banks or an SBA approval must put them through. Just think about the time it takes for banks to lend against fully secured hard assets

such as a home mortgage. A refinance of a mortgage with extremely high loan coverage value will take 60 – 90 days minimum. This is with the bank having a full lien on your property and full recourse to come after you. Do you think they are eager to give out $100,000 with a few hours of underwriting driven by an algorithm with no hard assets to secure the loan?

In addition to using non-bank alternative lenders like Strategic Funding, I would encourage you to look at various economic development opportunities provided by the state and local governments. The New York Business Development (NYBDC) has a number of outstanding programs including the Excelsior Growth Fund, The NYC Food Manufacturers Fund and the Brooklyn Fund. In Connecticut, they offer programs such as Business Express loans and grants which can be part of a comprehensive capital structure for businesses to grow or get up and operating.

In the 35+ years that I have owned and operated small businesses it was never easy to get financing. Today, it is easier than ever. Filter out the noise, the myths, the hype and get real information. Banks are terrific options for top tier borrowers, but they won’t be swimming downstream to the average small business owner anytime soon. Nonbank alternative lenders are still the fastest and most responsive providers of working capital to Main Street businesses.

Do your homework to get the best deal from the most reputable providers and you won’t be disappointed. And as I laid out, there are now many more government sponsored possibilities for loans and grants than ever before.

Happy New Year!

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BOOTH #203

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Faith Hope Consolo, from page 70 NYC culinary and lifestyle destination.

With an emphasis on authenticity and uniqueness, the food component far surpasses what is typically available in a retail outlet development. To date signed leases include: MRKTPL, an artisanal food hall, serving as the anchor with over 15,000 square feet and 35 vendors throughout the City; Mighty Quinn’s, nationally ranked and the top rated Barbeque in NYC; Two Boots, iconic and spirited brand with a 700sf

outdoor space that will have live music; Wasabi Japanese Steak House, offering Hibachi, fast casual sushi and bubble tea concepts; Nathan’s and Haagen-Dazs. Additional iconic brands will be announced in the near future. Empire Outlets grand opening is set for November 2017.

Creating Sports Destinations The poster child for success at an arena is Yankee Stadium (Bronx).

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Once exclusively home to hot dogs and cracker jacks, is simply now not enough with the expectation of wide selections. They have really stepped up their game! Fans can now enjoy the ultimate food and beverage experience. Some of the standouts include; Parm: The Yankee Stadium outpost of Mario Carbone and Rich Torrisi’s Nolita sandwich shop. Lobel’s of New York: Lobel’s, the New York butcher shop institution, serves hand-carved

steak sandwiches to order. Brother Jimmy’s BBQ: The barbecue restaurant has locations throughout Yankee Stadium, offering Carolina pulled pork sandwiches, pulled chicken sandwiches, beef sandwiches, fried pickles, mac ‘n’ cheese, and baked beans with smoked pork. This sports arena does it best!

Madison Square Garden (Manhattan), has The Club Bar & Grill located on the 3rd Floor Terrace Level of the Garden, The Club Bar & Grill is open to all Club Seat holders 2 hours prior to all Knicks and Rangers games at The Garden and will remain open for all ticketed patrons for up to 1 hour after. I foresee more fine dining coming here and not just in the vicinity but on site.

Barclays Center (Brooklyn), offers several great concessions with a “Brooklyn taste.” The Calvin Klein Courtside Club is an upscale dining and bar experience located outside the Brooklyn Nets locker room. The glass-walled club allows fans to cheer on the Nets as they enter and exit the main court. At The 40/40 CLUB & Restaurant by American Express, fans can enjoy traditional American food in this upscale, all-American sports bar, lounge and restaurant. Membersonly guests have the opportunity to dine and drink signature cocktails at the Billboard Lounge. This landmark arena redefines the fan experience.

Not to be forgotten the Fabulous Food Halls; have become the go-to place, a mainstay and way to truly experience a variety of cuisines from the city’s best restaurants. Hudson Eats is widely considered to be the city’s best food hall, but not to be ignored is Eataly, Gotham West Market, Gansevoort Market and The Plaza Food Hall. All are treasures to the landlords and retailers within each development.

Food choices are always in flux; watch for my next edition of Faithful Food! Happy Dining!

January 2017 • Total Food Service • www.totalfood.com • 89

Scoop, from page 42 Cohen, who studied at the Natural Gourmet Institute in New York City, says she looks forward to meeting with NAIT students in Edmonton. “I hope I pass on my love of vegetables, and that they’ll understand that they are the most exciting food they can work with,” says Cohen. The Hokanson chef-in-residence program has been running since 2009. Last year’s chef was Vancouver’s Vikram Vij. The official dates for the 2017 program have yet to be announced, but typically, it is held in March.

Yelp Launches Cash Back Program In NYC Scoop says Yelp can be hit or miss, but it comes in handy when you want to answer the age-old question: where should we eat? They’ve recently added an incentive: Yelp Cash Back. It’s your standard rewards program that lets patrons save up to ten percent at restaurants. Once you sign up for the

service, you link your credit and debit cards, and anytime you use that card at a participating business, you’ll automatically get cash back on your purchases. When you search Yelp, you can now see which restaurants and retailers offer this incentive. Today, Yelp Cash Back is available at a variety of restaurants and bars across the US through their partnership with Empyr.

There are tons of great options in New York City, San Francisco, Los Angeles, San Diego, Chicago, and more. Just search for “Cash Back” on Yelp to find those nearby. They’ll be adding more types of businesses soon so that Yelpers can get cash rewards on even more kinds of local purchases. The program isn’t available for online orders or food delivery. Of course, in order to use the program, you have to link your credit cards, and that means your credit card issuer will share transaction details with Yelp.

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Schechter, from page 54 element be immersed in water at all times. It is important that the water level in the well never drops to a level where the immersible element is exposed, as this can cause premature failure.

• Keep the heating elements clean and free of any mineral build-up as this can also decrease the life of your equipment.

Air Conditioning/Heating System: • Have your air conditioner filters changed or cleaned monthly or as needed. This will help save immensely on your electricity bill, as air conditioning can be a considerable percentage of your electric bill (20-30%).

• Be sure to get your air conditioning/heating system checked by a qualified professional at least twice yearly to ensure both the heat and cool cycles are operating safely and efficiently.

Condenser Coils: • Keep condenser coils clean on all refrigeration equipment, such as: ice-making equipment, refrigerators, freezers, salad coolers, air conditioning units, etc.

• Keeping condenser coils clean and free from dust and grease will help prevent breakdowns and costly repair bills, and will also save on electricity.

• Dust can usually be brushed off the coils or blown off with compressed air.

Grease build-up sometimes requires a service company to clean it thoroughly with a coil cleaning solution.

Ice Machines: • Ice machines are one of the most important pieces of equipment in your restaurant/bar. Keeping it clean will make it run better, it will make more ice, and it will cause less wear and tear on component parts, thereby saving money on electricity, as well as excessive repair costs.

• Keep your ice machine in good working order with a high-quality, properly installed water filtration system. Change those water filters every 3-6 months. Both of these suggestions will help extend the life of your ice machine, cut down on costly repairs, and finally, make cleaner, better tasting ice for your customers.

• Ice-making equipment must be properly sized for your particular establishment’s needs.

Ventilation/Exhaust Hoods: • Keeping clean air filters in your exhaust hoods will keep them working more efficiently, the motors running cooler and with less stress and strain, thereby extending the life of the motors and belts.

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• Ensure scheduled cleaning of all hoods and ducts by a professional service provider.

• Have your exhaust hood and fresh air fans checked quarterly for proper operation and belt tension, which allows for peak performance.

Commercial Ovens: • Wipe out spills from your oven daily. This will cut down on rust and corrosion in the oven cavity, while reducing the possibility of fire hazards.

Controlling your R&M costs really boils down to just two tasks. The first is the relatively simple and very sensible process of establishing a preventive maintenance schedule and sticking to it. This will extend the service life of your equipment, eliminating costly repairs or replacement.

The second part of controlling R&M costs having a strong team of service

providers. This task requires a lot of effort which is why a service like SendaGuy Now is so valuable. SendaGuy Now saves you the time and effort of locating and validating quality service providers because all contractors on the SendaGuy Now Network have to apply and have to be approved. Which means they need to be licensed, insured and certified in the trades that they manage. In addition, SendaGuy Now customers can also rate their service providers so the community curates who’s doing a good job and who’s not.

You can now order Preventive Maintenance services directly from the SendaGuy Now app. SendaGuy Now can help your repair and maintenance tasks to run as efficiently as your kitchen. Then you will be in complete control of your business and that is a profitable place to be.

Lioni, from page 74 eaten fresh, so choosing a premium quality product is necessary. It is highly perishable and should be properly refrigerated to maintain its freshness.

6. Fresh Mozzarella is traditionally paired with tomatoes, basil and/or prosciutto.

7. Fresh mozzarella can be used as a key ingredient in many traditional appetizers and entrees. Examples include a traditional Caprese Salad and a Margherita style pizza.

8. Fresh Mozzarella can be used in a variety of cuisines and is not limited to only traditional Mediterranean style cooking.

9. Fresh Mozzarella is best served at room temperature; it is recommended that it be left out a few hours before serving.

10. Fresh Mozzarella has now evolved into a highly exquisite cheese delicacy known as the burrata. A burrata is a fresh mozzarella filled-shell with a rich and creamy authentic panna di latte and pasta filata.

BOOTH #1733

In 1980, the Salzarulo family brought its fine art of cheese making to Brooklyn, New York where it created a name for itself making fresh, whole milk mozzarella cheese. Lioni Latticini Inc. began its tradition in the Latticini business in the town of Lioni, Italy many decades ago. Within the past three decades, the Salzarulos have transformed their small neighborhood, family business into a nationally renowned manufacturer and distributor of fresh mozzarella in the United States. Today, Lioni is still a family owned and operated business that holds onto old Italian values and traditions, but now utilizes modern technology and computermonitored equipment imported from Italy. For more information, contact Lori Church at 908-686-6061 or via email Lori@lionimozzarella.comcontact Lori Church at 908-686-6061 or via email Lori@lionimozzarella.com

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Kontos, from page 12 5. Look, Listen and Learn With the assistance of FoodExport, we started hitting the global tradeshow circuit. They provide exploratory tours to help retailers discover whether a particular market is right for them. These tours offer crucial learning time, where retailers, manufacturers and distributors can quickly learn which regions are worth pursuing. When you’re on one of these tours, I recommend maximizing every minute of your research gathering.

For instance, while in Shanghai for a trade show tour, I learned that people in Northern China prefer bread much more so than their southern countrymen. This helped steer Kontos’ sales efforts to the correct part of the country, saving time and money.

6. Don’t Make Cultural Assumptions Just because a country isn’t currently consuming your product doesn’t mean they can’t learn to love it. In Japan,

Mediterranean flatbreads aren’t the standard fare. But after touring several cities, taking copious notes about demographics, and working with a local chef, I added my observations: I saw long lines of people on the street at the crepe stands, and decided the Japanese on-the-go culture is a perfect fit for Kontos flatbread meals. This led me to steer our efforts to Japan.

The international export business is on an upward trajectory. If you plan to join in, gather an experienced team, do your homework and get your passport ready. People are now enjoying Kontos flatbread in Bahrain, Singapore, South Korea, Saudi Arabia and Dubai. Who would have dreamed that three years ago?

Warren Stoll is Marketing and Business Development Director at Kontos Foods (kontos.com), a manufacturer and distributor of traditional Greek and Mediterranean foods in Paterson, NJ. Contact at WarrenS@Kontos.com.

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January 2017 • Total Food Service • www.totalfood.com • 95

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