NEWS
LEGISLATION
NYC’s Torres Sponsors Council Bill To Protect Cash In Restaurants
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ew York City Councilmember Ritchie Torres proposed legislation last month that would require retail establishments to accept cash and forbid them from only accepting credit and debit cards. Retailers and restaurants that do not take physical currency, Torres says, box the unbanked and underbanked—populations that, disproportionately, tend to be non-white—out of the economy. “There are hundreds and thousands of New Yorkers who may have no permanent address or home, and many New Yorkers who are underbanked, either because of poverty or because they lack documentation,” said Torres. “Requiring a card is erecting a barrier for low-income New Yorkers period.” While unbanked people lack bank accounts entirely, the underbanked may maintain them, but rely primarily on other modes of financial transaction (cash, for example). According to the 2017 Survey of Unbanked and Underbanked Households, over 14 million adults qualified as unbanked and nearly 49 million qualified as underbanked nationwide. Black and Hispanic households were far more
Requiring a card is erecting a barrier for low-income New Yorkers period,” said Ritchie Torres. likely than white households to operate outside the banking system, a statistic that serves a point Torres emphasized. “Cashlessness seems benign,” he noted, “but when you reflect on it, the insidious racism that underlies a cashless business model becomes clear. In some ways, making a card a requirement for consumption is analogous to making identification a requirement for voting. The effect is the same: It disempowers communities of color.” A number of New York restaurants have lately embraced the cashless push: Dos Toros, Dig Inn, Sweetgreen, Two Forks, Bluestone Lane coffee, many Danny Meyer establishments, the list goes on. The most common arguments in favor of cashlessness typically evoke a desire to keep apace with the times, hygiene even the urge to reduce security risks (you can’t rob
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the cash registers if there are no registers to rob). And then there’s the assumption that everyone uses cards all the time anyway, which strikes Torres as classist and a marker of oblivious privilege. And indeed, some cashless restaurants do not seem particularly eager to attract the people their payment policies leave out: The nowclosed Commerce put a moratorium on cash in 2009. At the time, its coowner, Tony Zazula explained the decision thus: “If you don’t have a credit card, you can use a debit card. If you don’t have a debit card, you probably don’t have a checking account. And if you don’t have a checking account, you probably shouldn’t be eating at Commerce to begin with.” Prominent establishments that have largely stopped accepting cash in recent years include the salad chain Sweetgreen. The company has
Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman Contributing Writers Warren Bobrow Morgan Tucker Fred Sampson
Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com
Cover Photo by Alison Margo Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2019 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
cited increased efficiency as one of the benefits of the shift. “The fast-casual food industry is facing several headwinds, like rising rents and labor costs, so businesses like ours require creative and sustainable solutions to scale smartly and continue building healthier communities,” the company wrote on its move towards going cashless.
continued on page 108
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CONNECT WITH A SPECIALIST TODAY. Email info@valiant.com or call 800.521.4555 110 Crossways Park Drive Woodbury, New York 11797 | www.valiant.com January 2019 • Total Food Service • www.totalfood.com • 3
NEWS OPENINGS Starbucks Opens 23,000-SquareFoot Reserve Roastery in NYC
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tarbucks recently announced the opening of a Reserve Roastery location in New York, which officially opened last month. This marks Starbucks’ fourth roastery location - its second in the U.S. behind Seattle, Shanghai and Milan. Future locations are planned for Tokyo and Chicago for 2019.The roastery spans nearly 23,000 square feet, and includes a working coffee roastery with small-batch roasting of singleorigin coffees and blends called Starbucks Reserve.
Chains are putting forth a lot of effort and investment behind in-store upgrades while off-premise occasions continue to grow. “We designed the Roastery as the pinnacle experience around allthings-coffee, and there is nothing else like it in the world. With premium coffees, teas, mixology and the iconic Milanese Princi Bakery,
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it serves as a Starbucks brand amplifier and a platform for future innovation,” CEO Kevin Johnson said. There is an interesting dichotomy emerging in the restaurant industry right now: Chains are putting forth a
lot of effort and investment behind in-store upgrades while off-premise occasions continue to grow. Starbucks announced that it’s aggressively expanding its delivery presence through a partnership with Uber Eats to meet the growing number of consumers who just want to stay home. But the purpose of the company’s roastery locations are significantly different from speed or convenience. They’re designed specifically to be experi-
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January 2019 • Total Food Service • www.totalfood.com • 5
NEWS
EXPANSION
Vertical Farm Company Raises $90 Million To Grow More Veggies In The Middle Of New York City
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ertical farming company Bowery has closed a $90 million fundraising round, allowing it to grow even more veggies in the middle of New York City. Google Ventures led the round, which was also participated in by Uber CEO Dara Khosrowshahi. First Round Capital, General Catalyst, GGV Capital, and Temasek also participated in the round, which follows the $27.5 million the business raised in June; the total amount raised by Bowery now stands at $117.5 million.
Founded in 2017, Bowery intends to revolutionize the agriculture industry. The company currently has two farms in New York, but thanks to the new funding, in 2019, it plans to open two more, in cities that are currently unnamed. It also hopes to advance company tech and innovation with the funding. According to Bowery, indoor farms provide a solution to impending water scarcity and don’t require the use of harmful pesticides. The farms are unaffected by the weather or season changes, and they allow scientists to closely monitor the crop-growing
Farm Operators harvest Bowery’s latest crop of greens
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At Bowery, we’re re-thinking what agriculture looks like in a world where water is scarce, people live in cities, and we’re waking up to the dangers of pesticides and other chemicals.” process, enabling them to give the plants no more than exactly what they need. Bowery currently grows crops such as baby kale, arugula, and butterhead lettuce and supplies them to vegan-friendly restaurant chain Sweetgreen and Whole Foods stores. Bowery’s CEO Irving Fain said, “We’re growing post-organic produce, it’s the next evolution. It’s a better product for us and better way of growing and less destructive to the earth, we’re using technology to grow the purest food possible.” He continued, “At Bowery, we’re re-thinking what agriculture looks like in a world where water is scarce, people live in cities, and we’re waking up to the dangers of pesticides and other chemicals.”
As populations rise around the world and climate change looms, the need for indoor farming facilities is growing. Companies are striving to minimize their carbon footprint by purchasing sustainable produce from farms that are close by. Bowery isn’t alone in satisfying this demand, indoor farming company Farm.One based underneath a New York Michelin-starred restaurant delivers its produce to the best eateries in the city via bike or subway. In Las Vegas, Oasis Biotech recently set up its first indoor vertical farm, and in August, Plenty attended its first-ever event, Outside Lands music festival in San Francisco, selling its vertically grown kale and arugula.
January 2019 • Total Food Service • www.totalfood.com • 7
NEWS
EVENTS
IRFSNY 2019 Center Stage To Feature Prestigious Line Up Of Chefs And Presenters
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enter Stage at the 2019 International Restaurant & Foodservice Show of New York and Healthy Food Expo will showcase the most influential names in the restaurant industry. A wide range of chefs and culinary professionals will make vegan and vegetarian recipes, award winning Gumbo, mouthwatering Beignets, Fresh Fettuccini, Zucchini Noodles, delicious Kelp recipes and more. Mareya Ibrahim, an award-winning entrepreneur, chef and author will emcee the action-packed Center Stage during the three-day, colocated events taking place March 3-5, 2019 at the Javits Center in New York City.
“We invite all of our attendees to join us at the Center Stage where our inspiring line-up of chefs and presenters will offer new techniques, recipes and never before heard stories. Meatless Monday dishes will be featured on Monday and our Tuesday presenters will focus on Fat Tuesday in honor of Mardi Gras,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio. “In addition to culinary presentations there will be exciting culinary and beverage competitions, panel discussions, award presentations and book giveaways from several of our chefs and authors. The full Center Stage schedule is available on the Show website.”
“We invite all of our attendees to join us at the Center Stage where our inspiring line-up of chefs and presenters will offer new techniques, recipes and never before heard stories,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio. Sunday, March 3 - Center Stage Keynote Presentation: Michael Oshman, Founder, Green Restaurant Association, will kick off the Show to discuss the importance of integrating sustainability into the fabric of a restaurant and how to successfully tackle consumers’ environmental sustainability needs. Chef Pankaj Pradhan will join Michael Oshman and demonstrate how to add a stellar vegan item to menus, with the mission to entice a diverse group of people to try vegan and vegetarian restaurants.
Chefs Marcus Samuelsson and Amanda Cohen will receive the Torch and Beacon Awards at the 2019 International Restaurant & Foodservice Show of New York
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Behind the Scenes of Real Food Real Kitchens: Craig Chapman, Producer of Real Food Real Kitchens, and Owner of OEG Media LLC along with guest Chef John LoCas-
cio will share the “secrets” behind the Amazon Prime hit cooking show. Together Craig and John will discuss what it takes, as well as, how sponsorships work on the show using John’s recipe as an example. Chef Rochelle Trotter: TV Personality, Speaker, Author and President of R’Culinaire, and creator of Aw, Sugar Wellness Program. Chef Trotterwill feature “The Natural Sweet Spot” Utilizing Dates, Sweet Potatoes and Carrots To Sweeten Menu Items. Mareya Ibrahim, an award-winning entrepreneur, chef, and author of Eat Like You Give a Fork (coming out in June). She is the founder and CEO of Grow Green Industries,
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January 2019 • Total Food Service • www.totalfood.com • 9
MIXOLOGY
WITH WARREN BOBROW
Gin Cocktails Make Winter Feel Like Spring
Warren Bobrow is the creator of the popular blog The Cocktail Whis-
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here are so many different kinds and varieties of gin on the market. Gin is having one of those times in the sun that many, if not all liquor styles yearn for. A rebirth so to speak, with the classical styles alternating the back seat with the front seat, over and over again. Right now, it seems as if the botanical style is pushing the gin envelope forward with gins such as Hendrick’s leading the way with rose and cucumber essences. Barr Hill distilled with care up in Vermont is derived partially from raw honey, lending an aromatic quality that brings the traditional London Dry drinker into another realm entirely. For a classic Negroni, Gaz Regan consistently recommends Beefeater’s and rightfully so. The gin essence of juniper and bracing alcohol is not lost under a basket of herbs and spices. Here in the metropolitan region, some pretty fantastic gin is being distilled in Jersey City, NJ by the Corgi Distillery. They raise the bar by mixing fancy British Tea such as Earl Grey into their carefully hand-crafted cocktails. So, how is it all done? Can I mix different kinds of gin into the classics? What will my guests say? May I suggest raising the bar by offering a Gin and Tonic Sampler.
perer and the author of nearly half a
Three-ounce total pour with tonic- .5 oz. gin, remainder ice and an ounce or two of the tonics of the day... Another idea, offering the traditional Gin and Tonic- usually made with a basic, or not so basicLondon Dry Gin, and switching it up by using any of the multitude of
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tonic water on the market. This is a great way to move your guests into healthier concoctions of your own device. In the winter, your guests are clamoring for flavors that wake up the palate. Fresh fruits are a thing of the past, except for hot-house vari-
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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BOOTH #3240
January 2019 • Total Food Service • www.totalfood.com • 11
THOUGHTFULLY CURATED
WITH LMT PROVISIONS
New Year, New Website, Same LMT!
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e’re celebrating the new year with the official launch of LMTprovisions.com, the new online home of LMT! Discover new tabletop collections, shop existing stock items and read from the archive of Total Food Service Magazine articles, written by our team. We’re not just launching one or two collections for your viewing and purchasing pleasure. Our entire portfolio, everything from Aerts to Villeroy & Boch, is available to shop online NOW via our new website. In the spirit of new beginnings, let’s get back to basics and answer a question we hear a lot and, of
course, never get tired of answering: What is LMT? At its core, LMT is a portfolio of products and partnerships, which each tell a personal story in any hospitality space. In collaboration with both established and emerging factories, we stand at the intersection of design and utility. As we continually evolve, we remain true to this ethos. At LMT, we hope you find inspiration from the most innovative commercial manufacturers across the globe as we continue our mission to source responsibly and curiously. We look forward to connecting with you online and hosting you in our New York City showroom. Happy New Year!
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LMTprovisions.com is highlighted by the latest in tabletop innovation
January 2019 • Total Food Service • www.totalfood.com • 13
THE FOODIE QUIPPER
WITH JOE FERRI
Do We Really Need A NAFEM Show?
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s opposed to Groundhog Day, the NAFEM show rears its head every OTHER February. The North American Association of Food Equipment Manufacturers is, once again, hosting its bi-annual mega-trade show in Orlando February 7th -9th 2019 at the Orange County Convention Center. As jaded as one could become in a career spanning the course of 6 decades, I for one still look forward to attending and learning at the show. Opportunities abound for those savvy enough to seek them out mid-winter in Florida. This event in particular holds the promise of hope for the future of non-foods manufacturing and distribution in the foodservice industry. In these disruptive times, it stands as a harbinger of things to come (both good and bad). Many factories tend to plan their innovative introductions to coincide with the show. It has become an arena for unveiling both practical solutions as well as “concept cars” (which may or may not come to fruition). Manufacturers from abroad are also likely to showcase their latest advances. For trend-watchers, this happening is invaluable, as several years’ worth of R&D are unveiled, and the resulting go-to-market products are revealed to the public (as well as to the manufacturers’ competitors…).
Joe Ferri (AKA the Foodiequipper) was conceived in a Greenwich Vil-
Many factories tend to plan their innovative introductions to coincide with the NAFEM show. It has become an arena for unveiling both practical solutions as well as “concept cars” (which may or may not come to fruition). Manufacturers from abroad are also likely to showcase their latest advances. Things To Look Out For At NAFEM Include: • Cordless, wireless and ventless technologies • Smart appliances • Environmentally friendly E&S • Indoor gardening solutions • Tableware trends • Smaller equipment for nontraditional locations • Larger equipment for commissaries, ghost-kitchens and the like NAFEM show attendees represent a broad spectrum of international and domestic participants. In addition to the manufacturers, dealers and reps that one would expect, you shouldn’t be surprised to encounter both chain and independent operators, regulatory bodies, component
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suppliers, trade organizations, advocacy groups, and NGO’s. Although there are many celebratory parties, a headliner concert and several gala mixer events, this confab has remained all-business throughout its storied run. Attendees will find that covering the many booths alone will require a full-time commitment for the duration of their stay. In addition to the tradeshow floor action, educational sessions abound, and a good deal of planning and discipline must be exercised to fit it all in. As we only get together every two years as an industry, missing the NAFEM show would be like, well, missing the NAFEM show! Top 10 Reasons Not To Go To NAFEM:
lage speakeasy’s walk-in box, the love child of the hat check girl and bartender. He is in his fifth decade of (somewhat) gainful employment in the foodservice industry. He is past chairman of MAFSI and currently COO of Pecinka Ferri Assoc., a NY area equipment, furnishings and supplies representative. Follow Joe @ joeferri on Twitter.
1. This whole foodservice thing is a fad that won’t last. 2. I know everything there is to know about FSE&S. 3. I can’t abide networking and mingling with the entire power structure of my chosen profession. 4. There are no flights from my area to Orlando in the winter. 5. We don’t collect trade-show tzatchkies. 6. I love the status quo. 7. We don’t care about the latest food and design trends, and don’t want to learn about the equipment and supplies created to support them. 8. I can’t spell NAFEM. 9. We went ten years ago; nothing has changed. 10. I hate Florida sunshine in February. 11. Look for me on the trade-show floor; I’ll be the exhausted, but eager one running from booth to booth!
January 2019 • Total Food Service • www.totalfood.com • 15
CHEFCETERA
Saul Montiel Lives American Dream By Bringing Authentic Mexican Cuisine to NYC
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midst the turbulent times and swirling debate over immigration, one New York City chef represents the positive outcome that can be accomplished. Armed with a recipe that includes hard work and an insatiable desire to learn Chef Saul Montiel has accomplished his American dreams. Montiel is the Executive Chef of Cantina Rooftop, one of New York City’s most popular rooftop spots. Montiel, now age 35, was born in Atotonilco el Grande, a small town outside of the city of Pachuca in central Mexico. Montiel was one
of four children, all of whom were raised by his single mother, Margarita Montiel Perez. As a young child, Montiel adopted the kitchen as his second home, where he developed a passion for food. At age fifteen, Montiel moved to the United States and lived with family members in New York City and began work at Diva. It was there that Montiel learned much from the cooks he worked with. Montiel’s culinary skills allowed him to quickly advance in the kitchen. He began working at I Coppi, a Tuscan cuisine
When I came to New York I was determined to find an opportunity in the restaurant industry. I didn’t care what I had to do to get started, so I basically showed up and washed dishes at several restaurants,” Montiel said.
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A sampling of one of Chef Saul Montiel’s delicacies at Cantina Rooftop
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Saul Montiel, Executive Chef, Cantina Rooftop, New York City
BOOTH #469
January 2019 • Total Food Service • www.totalfood.com • 17
NEWS
PAYROLL SOLUTIONS
ACA Has Been Ruled Unconstitutional – What Will Be The Impact On Your Business? Article contributed Solutions
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by Valiant
ll over the news in the past few weeks was the recent ruling by a federal judge in Texas, calling the Affordable Care Act (ACA) unconstitutional. While this decision now opens the entire healthcare program up for debate, there currently is no impact on businesses. Judge Reed O’Connor of the U.S. District Court for the Northern District of Texas made his ruling from a lawsuit filed by the state of Texas and 19 other states earlier this year. O’Connor’s argument and ruling stems from the Tax Cuts and Jobs Act (TCJA) passed in 2017, which invalidates the “individual mandate” penalty for not having insurance in the ACA. This invalidation, the
While there is a lot of debate already on this issue, one of the focus points for businesses is what this means for ACA Compliance in the near term. judge ruled, calls for the entire ACA to be invalidated. While there is a lot of debate already on this issue, one of the focus points for businesses is what this means for ACA Compliance in the near term. “First and foremost, this ruling has no immediate impact on the health insurance landscape,” says Todd Bellistri, President and CEO of
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August Benefits, a leading consulting firm and expert in ACA Compliance. “All provisions of the ACA, including the online marketplace, premium subsidies, employer reporting and IRS enforcement - remain the law of the land.” The Most Likely Outcome of the ACA Ruling This ruling is far from revers-
ing ACA, as there are many moving parts to overturning the ACA. In reviewing the ruling, Bellistri envisions two potential scenarios: Scenario #1: The court of appeals will agree with the Texas ruling - sending the case eventually to the Supreme Court. The timeline on this scenario would likely go through the end of 2019 - possibly into 2020. Notably, the 5 Supreme Court judges who have previously ruled in favor of the ACA remain on the court (there are a total of 9 judges on the Supreme Court). Scenario #2: The court of appeals will disagree with the Texas ruling and reverse the decision - ruling the
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January 2019 • Total Food Service • www.totalfood.com • 19
NEWS
OBITUARIES
“Queen of Retail” Faith Hope Consolo Dies
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aith Hope Consolo, who as the chairwoman of Douglas Elliman’s retail group was one of New York City’s most prolific retail real estate brokers, died last month at her home in Manhattan. Total Food Service readers knew Consolo well. Her retail trends column graced the pages of TFS for many years. “We were honored to share her unique insight into retail with our readers,” noted TFS copublisher Leslie Klashman. “She brought the City’s neighborhoods to life and really understood how the right mix of restaurants was so crucial to bringing a new area to prominence.” A mainstay in the clubby world of New York real estate, Consolo was responsible for luring numer-
[Faith] was relentless in her pursuit of her brand; that was her world, her brand in real estate,” said Adam Sidel.
ous luxury retailers to Manhattan. Among her clients were Cartier, Versace, Louis Vuitton and Yves Saint Laurent; she also represented some of New York’s best-known landlords, including Donald Trump and Larry Silverstein. The properties she handled included the Cartier mansion, on Fifth Avenue between 51st and 52nd Streets, and the nearby Zara flagship store. “Faith was a driving and iconic force in New York City’s retail sector,” Steven James, president of Douglas Elliman’s New York City region, said. “Her contribution to the real estate world was immense.” Ms. Consolo was on the board of the Association of Real Estate Women and founded the AREW Charitable Fund. Ms. Consolo, who called herself the “Queen of Retail,” was known for her outsize personality and her love of publicity. Her name was splashed across vacant shop windows from Madison Avenue to SoHo. Her ubiquitous tagline, “You Need Faith,” was imprinted on everything from her business cards to the pink nail files she sent clients for the holidays.
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But despite her larger-than-life persona, Ms. Consolo was exceedingly private, and many details about her personal life remain unknown even to those closest to her. An only child, she was born in
Shaker Heights, Ohio, on July 25, 1945, and moved to Westport, Conn., as a young girl. Her father, John, who ran a real estate business, died when she was 2; her mother, Jill, a child psychiatrist, died when she was 12; and she was raised mostly by her grandmother, according to Joseph Aquino, who was her business partner for 26 years. Ms. Consolo studied art history at New York University and also attended Parsons School of Design. In the late 1970s, she married and moved to Malibu, Calif. While there, she opened an interior design business in Beverly Hills, decorating movie studios and the homes of film stars, according to an interview she gave in 2005. But the marriage was short-lived, and after her divorce Ms. Consolo returned to New York. Aquino said: “She was a world-class shopper, she knew all the stores in Europe, and she wanted to go into real estate. So a friend suggested that she work with retailers.” In 1985, Ms. Consolo met the owner of a firm called 2001 Real Estate
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January 2019 • Total Food Service • www.totalfood.com • 21
TREND TALK
WITH JOYCE APPELMAN
Top Trends To Expect In 2019 From af&co
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he San Francisco-based boutique restaurant and hospitality consulting firm af&co led by Andrew Freeman have taken the pulse on the industry and released their predictions on the hottest trends that will shape the restaurant and hospitality industry in 2019. This year’s trends report, Do the Right Thing: Stand for What You Believe In is a comprehensive annual report that identifies key influences in restaurants, hotels, hospitality marketing, food, and beverage. Now in its eleventh edition, af&co.’s trends report has become an industry standard in anticipating market demand and consumer feedback. Compiled from extensive year-long research, the report is intended to serve as a guide to help operators prepare for the coming year. The theme of the 2019 trends report is Do the Right Thing because restaurants and hotels have been heavily affected by the tumultuous state of the world, and it’s driving the hospitality industry, like many industries, to reflect on its actions, step up, and do the right thing. From focusing on health and sustainability to embracing global cultures and supporting meaningful causes and partners, there’s a renewed energy and deeper sense of caring to do the right thing for yourself, others, and the world at large. “The hospitality industry is leading the charge in creating the world we want to live in. Restaurants and hotels are gathering places for people to connect, creating the perfect grounds
Joyce Appelman, is the Director of Public Relations and Special Events for Total Food Service and previ-
for people to come together, get personal, and embrace forward-thinking ideas,” says Andrew Freeman, founder of af&co. “The industry is speaking up about equal rights, food waste, health and wellness, and much more. There’s a lot to be hopeful about in 2019. It has been incredible to see the hospitality industry step up and do the right thing.” In addition to delving to this year’s theme, the report highlights the hottest food trends, cuisines, food cities and more. Here are ten of the top trends: Do the Right Thing! Whether it’s fighting for gender equality in the kitchen, representing immigrants, or embracing sustainability, restaurants are helping to create the accepting world we want to live in and are raising money for deserving groups through creative marketing initiatives. Examples: • Cocktail for a Cause at Curio (SF). Curio supported the Calfund Wildfire Relief Fund by donating $1 from the sale of every Sphinx cocktail to help support intermediate and long-term recovery efforts for major California wildfires, such as the Camp Fire, as well as preparedness efforts. • “Bake the World a Better Place” bake sale at Bluestem Brasserie (SF) benefitting CUESA & The Ferry Plaza Farmers Market’s Foodwise Kids, a free program for elementary school classes that uses the Ferry Plaza Farmers Mar-
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ket as a classroom for empowering the next generation of healthy eaters. • Jose Andre’s nonprofit World Central Kitchen
ously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instru-
Meat the Future: Cell-based Meat & Vegan “Meat” Plant-based “meat,” including the Impossible Burger, is showing up on menus throughout the country. And this trend isn’t slowing down – we’re expecting to see vegan seafood on menus in the near future. Examples: • Restaurants are using the impossible meat in creative ways, such as the meatballs at barbacco eno trattoria (SF) • Vegan seafood from Good Catch (National) • Impossible burger at Gott’s Roadside (Multiple Locations) Globally-Inspired Breakfast Get ready for breakfast around the world without leaving your town. Globally-inspired breakfast and brunch menus have taken off, including the modern Indian brunch at ROOH, Israeli breakfast at Oren’s Hummus, and Japanese breakfast at Cassava. Examples: • (right) Israeli breakfast at Oren’s Hummus (SF) Photo credit: Tai Kerbs • Japanese breakfast at Okonomi (Brooklyn, NY)
mental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com
• Italian breakfast at Poggio (Sausalito, CA) • Mexican breakfast at Fonda (NYC) Dessert of the Year: Doughnuts Savor these treats… literally. Artisanal doughnut shops are popping up throughout the country and unexpected savory flavors and fillings are showing up in traditionally sweet places. Examples: • (below) Chicken liver doughnut with black honey glaze at Grand Cafe (Minneapolis, MN). Photo credit: Isabel Subtil • Everything spice doughnut at Doughnut Project (NYC) • Passionfruit cocoa nib donut at Blue Star (Portland, OR) • Potato doughnut tikki with spinach pakoda, yogurt mousse, and rasp-
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January 2019 • Total Food Service • www.totalfood.com • 23
2019 Trends, from page 22 berry at ROOH (SF) Comeback Cuisine of the Year Dish of the Year: Khachapuri Georgian cuisine is having a moment, and leading the way is the photogenic, Instagram favorite dish Khachapuri. Featuring a cheese-filled bread boat topped with a runny egg, the egg and cheese are mixed together tableside. To enjoy, guests tear off pieces of the crust to dip in the cheesy middle. Bread… runny eggs… cheese… what’s not to like? Examples:
• (above) Supra (DC). Photo credit: Andrew Propp • Cheeseboat (Brooklyn) • Barbounia (NYC) Time for Tea Tea is a huge trend for 2019… but not your traditional tea! We’re anticipating a rise in moringa tea (a popular superfood), cheese tea (yes, cheese), and mushroom tea. Guests are expecting more from tea programs, prompting the rise of tea sommeliers and elaborate tea programs. Examples: • (below) ROOH (SF) features an elaborate tea menu and tea sommelier. Photo credit: Gamma Nine
Photography
• Mushroom tea (Four Sigmatic) • Cheese tea (Little Fluffy Head Cafe, LA) • Sparkling matcha tea at Stonemill Matcha (SF) Robotic Restaurant Revolution Stay on the lookout for food-making robots! Silicon Valley-based food robotics company Chowbotics is rolling out Sally the Robot at airports, convenience stores, offices and more – serving up vibrant, forward-thinking meals via touchscreen interface 24 hours a day, seven days a week. Popular robotic restaurants including Creator and Spyce are further proof that robots are here to stay. Examples: • (above) Sally the Robot by Chowbotics. Photo courtesy of Chowbotics • Creator (SF) • Spyce (Boston) Waste Not, Want Not The hospitality industry is increas-
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ingly passionate about reducing food waste and finding ways to increase their sustainable operations. Today’s diners care that operators don’t waste ingredients, they want to know how and where products are grown (locally, ideally!). Examples: • (below) Amazing Pasta Straws, a company that creates sustainable straws out of (you guessed it!) pasta. Photo credit: Rad Bosselman
• James Beard Foundation’s “Waste Not” food waste initiative • Austin (TX) food waste ordinance preventing restaurants from disposing of food waste in landfills Digital Detox: Going off the [Hotel] Grid Hotels are offering digital detox packages, allowing guests to lock up their phones (literally) in exchange for discounts. Everyone wins -- hotels benefit (guests often use more amenities when they aren’t on their phones) and guests revel in the relaxing experience. Examples: • The Mandarin Oriental Hotel (NY) offers a digital wellness package that
includes spa therapies to target back and neck strain from device use • The James Hotel (NY) offers a portable safe to lock up your digital devices, with the combination and timer set by the front desk team. Guests that participate receive 10% off their room rate. • Hotel chains including the Wyndham Grand have begun offering promotions to guests willing to give up their devices during their stay Seed to Table So long, farm to table. Seed to table is the new trend! What does it mean? Chefs are working directly with farmers to grow vegetables that put flavor (not yield, shelf life, or uniformity) first. Leading the charge is Row 7 Seed Company, launched by Chef Dan Barber and his seed-breeder partners. By working together in the field and kitchen, they test, taste and market delicious new plant varieties to make an impact in the soil and at the table. Examples: • (below) Row 7 Seed Company. Photo credit: Johnny Autry
• SPQR (San Francisco) works closely with local farmers to cultivate uncommon items
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January 2019 • Total Food Service • www.totalfood.com • 25
EYE
METRO NEW YORK’S FOODSERVICE EVENT COVERAGE
Partridge Holiday Event 2018
I
t was with a very heavy heart that the Partridge Club and its guests gathered for its annual holiday celebration last month. EYE joined fellow Partridge Club members in welcoming the holiday season at the club’s annual holiday shindig at the New York Athletic Club. The club took a moment to honor its former president Chris Pace who passed in October at the tender age of 51. Kudos to the amazing Richard Block who unexpectedly ascended to the presidency of the organization and brought a wonderful sense of honoring Chris’ memory and at the same time showing the way for the future. Block will be assisted by longtime member Roger Oliver of Tempositions who will serve as vice presi-
dent and truly represents the spirit of the club. Ross Gnesin brought his touch of humor to the festivities, as the event once again marked a highlight of Christmas in New York. EYE toasted the holidays with educators including: Liz Schaible of NYC College of Technology, and Steve Shipley of Johnson & Wales. EYE spotted such notables as Winged Foot’s Colin Burns and 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 Opici. 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 Holi-
(L to R) Jacob Doland’s Christine Gurtler and Ed Hull and Arlene Spiegel of Spiegel and Associates and Bob Doland
(L to R) Metro New York’s country club community was well represented with notables including Nissequogue Golf Club’s Barry Chandler, Deepdale’s Kevin Foley and Scott Heaney
(L to R) Memorial Sloan Kettering Hospital’s Victoria McClymond and Marc Fuchs of M. Tucker
(L to R) Barbara Boden of JP Morgan and veteran fashion executive Bruce Wender
(L to R) M. Tucker’s Michael Greenwald and Wendy Powell of Savory
Partridge president Dick Block presented scholarship funds to City Tech’s Liz Schaible
(L to R) Gladys Mouton DiStefano and Vista’s Herman Reiner
New York State restaurant Association chief Melissa Fleischut graciously accepted a new scholarship grant
26 • January 2019 • Total Food Service • www.totalfood.com
day 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. Among the industry’s top equipment and supply professionals who celebrated were: M. Tucker’s Eric Santagato and PBAC’s Michael Posternak, Larry Cantamessa, Keith Fitzgerald and Steve Bauer. EYE can’t say enough about the Partridge Club’s scholarship initiatives, which are led by Marc Sarrazin of DeBragga and Spitler. Once again with the meat maven’s lead Partridge grants went to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cornell University, Paul Smith College and the New
York State Restaurant Association’s Educational Foundation. Under the guidance of the club’s President Dick Block 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.
(L to R) Partridge president Dick Block, Mr. and Mrs. Ross Gnesin, Charles Dorn and the Princeton Club’s Jason Pallen
January 2019 • Total Food Service • www.totalfood.com • 27
NEWS RESTAURANTS Brooklyn Eatery Showcases Taste of Liberty With Career Opportunities
C
ulinary adventures are woven into the fabric of New York City. But in Brooklyn one December night, only one restaurant could offer a fivecourse meal that began with salmon cake and couscous from Mali and ended with an Iraqi dessert, including in between dishes from Honduras and China. The restaurant is Emma’s Torch, a non-profit that teaches refugees, asylum seekers and survivors of trafficking the culinary and communication skills needed for a career in the kitch-
There is an incredible amount of value of welcoming in refugees,” she said, “and it benefits us from an economic perspective, it benefits us in terms of flavors and cuisines.” en. Six days a week, diners are offered a menu described as: “New American cuisine prepared by our new American students.” The restaurant began as a pop-up last year before expanding this sum-
28 • January 2019 • Total Food Service • www.totalfood.com
mer into a bright, airy restaurant known for its earthy black-eyed pea hummus garnished with dried chillies. The New Yorker food critic, Hannah Goldfield, touted their “perfect shakshuka” served during weekend
brunch service in her August review of the restaurant. In 2019, they will open a second space at Brooklyn Public Library. Emma’s Torch is named for Emma Lazarus, the poet whose words are inscribed on the pedestal of the Statue of Liberty: “Give me your tired, your poor, your huddled masses yearning to breathe free.” On one night each month, Emma’s Torch is also the site of a graduation dinner that showcases the flavors
continued on page 90
January 2019 • Total Food Service • www.totalfood.com • 29
Q&A
EXCLUSIVE FOODSERVICE INTERVIEW
Waring Commercial Continues Re-Engineering Of Brand With Dynamic Video Series
G
oing on 80 years strong, Waring Commercial continues to be a leading solutions specialist in the blend, prep and cook categories, striving to provide innovative, customized equipment to fulfill all of the industry’s needs. Proud to offer continuously expanding collections of superior professional products, the company is now giving back to the industry with their creative and personal video series “Living Proof with Jon Ashton.” Waring teamed up with celebrity chef Jon Ashton to inspire the professional chef community. The series of short videos detail stories about real-world chefs who come from all walks of life to overcome a variety of professional and personal challenges. Total Food Service caught up with Jon Ashton, Waring’s Vice President and General Manager Dan DeBari and Head of Sales North America Marco Bottero to talk about the new web series and about Waring‘s vision for 2019 and beyond. Chef Jon, can you tell us how you got involved and how it all came together? Jon: We’ll I’m a chef by trade and have been working in the industry since I was 16. I attended culinary school and was in an apprenticeship for four years. Over the years, I got to see what was behind the scenes of the
(L-R) Waring Head of Sales North America Marco Bottero, Chef Jon Ashton, and Waring Vice President and General Manager Dan DeBari. (Photo by Alison Margo)
chef community. I’ve been blessed to do all the big shows, working with the Food Network and others. It enabled me to see the disparity of what is showcased on television and what was really behind the curtain. When you see the truth it is truly eye opening. It is simply so difficult to see and profile the truth. The amount of opiate and alcohol addiction within this industry is truly frightening. When I first met with Dan DeBari,
30 • January 2019 • Total Food Service • www.totalfood.com
I thought he was a wonderful human being. When we first started talking about working together, Dan said he wanted to give back to the community that’s given so much to Waring. This wasn’t about product placement. These are true stories and this was before Anthony Bourdain taking his own life. It is about chefs overcoming the struggles that life brings when you have this incredible focus and talent that can engulf you if you
let it. Some chefs turn to drugs or alcohol. For others, these challenges manifest themselves in many other ways. Dan: Jon was the one that was able to bring that vision to life for sure. He has the eye, the personality and the talent to capture these real life struggles. We wanted to put something together that would be meaningful
continued on page 32
January 2019 • Total Food Service • www.totalfood.com • 31
Q&A Waring, from page 30
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and inspirational. You just feel the kindness and sincerity coming from Jon when you first meet him and he is able to make all the subjects of these videos comfortable enough to really open themselves up. There are so many interesting and inspirational stories out there. That’s what we wanted to showcase. Did these people think of Waring as a retail line they knew from back in their homes back in the day? Dan: There was that notion for sure. About a decade ago, we decided to take a bit of a grassroots approach to educate the community on the reliability and durability and breadth of the Waring product line. This is a brand with an amazing heritage that didn’t have much name recognition in the foodservice market. Many chefs did not affiliate the Waring name with the commercial kitchen but, I would stroll through the back of the house with them and notice a Waring Commercial immersion blender or a spice grinder or blender. It was time to expose and legitimize this brand with the talented men and women who relied on our product to keep their businesses running smoothly. What brought you guys together? Jon: I do work for a program that promotes healthy eating and exercise for the America’s youths and Waring is a lead sponsor. Dan: It’s the NFL’s Fuel Up to Play 60 program. We sponsor and donate to this program annually. They do amazing things to empower the children of our nation to set up this program in their schools. Waring attends the Student Ambassador Summit every year and works with the team at CustomEd and the National Dairy Council to put together a cooking competition with the amazingly impressive group of students that attend each year. This is where I first became aware of Chef Jon Ashton
Jon: I spent a lot of time with Dan and he’s truly an amazing man. We were both doing things that were meaningful for the industry. When I first met Dan, he was someone who wanted to change the industry and not just be a part of it. The goal here is to create a blueprint of work that can be seen by these next generations of chefs, to give them the roadmap to making healthier choices when it comes to their tremendously busy lives. And that’s the most beautiful thing about “Living Proof” the video series. How did you get these people to open up and make them feel comfortable? Jon: You can do a lot of research on a human being just by going on social media. But then when you sit down with someone and look them in the eye, you can feel someone’s energy in life. Whether they’re honest or not honest. And I always sit down and I say that this is not about us, but about the next generation. I don’t want these chefs to be seen as stars. I want them to be seen as true souls and I tell them I won’t let them down as I’m telling their story. These shows are about positivity and about teaching people that you can grow. And I know this will sound deep, but we are all brothers and sisters on this planet and it’s important that we look after each other. Dan: Like I said, Jon has the vision and a real passion for this and wanted to leave behind something that would inspire and influence the industry, which was great. You know, once Jon was on board and we were working towards something meaningful, I took a long, hard look at the Waring brand in general and I knew change had to be made internally as well. And that’s where Marco came in. I had been talking to Marco for a couple of years, he was extremely successful over at the Electrolux brand and I just knew he was the right fit for our business. We had
spoken about our goals and were in agreement with the direction of the Waring brand, the new strategies we wanted to put forth and so on. We wanted to develop a new corporate identity. Well you know, based on all of our discussions, Marco was able to put that vision into place. He understood what was needed and he really had the experience and understanding of who we were in the past, and what we now wanted to become. So it was a lot of Marco’s ideas that really brought us to another level. Identifying ourselves as Solutions Specialists, focusing our efforts on developing product with our core competencies and making sure we were the experts in these fields. Waring has always prided ourselves as having the best after sales service in the business but, even that area needed to be part of the evolution. The ultimate goal is taking care of the people that are
taking care of us. So Marco, what attracted you to the opportunity? Marco: I had been talking to Dan for a while and he was always saying how he really wanted to take the brand to the next level. He was very excited to put together a team that he could work with. And I had exposure to the Waring brand in the industry and also knew (L-R) Waring Head of Sales North America Marco Bottero, Chef that the brand had a and General Manager Dan DeBari. (Photo by Alison Margo) great heritage. Once I joined the company I just took a look and I est dealers. I just realized we have to listened very closely to our customer get out of our own way. I mean we are base, and I took a look at what some our own best-kept secret. We were of the comments were from our largmaking a fantastic product and have
Jon Ashton, and Waring Vice President
such a huge loyal customer base, but we needed a way to be able to pack-
continued on page 34
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Q&A Waring, from page 33 age ourselves so that the dealer and the end-user customer base could see our potential more clearly. And that kind of led itself to defining the strategy of being a specialist within three core categories neatly packaging our product and being a specialist within Blend, Prep and Cook. That helped to shed the light onto what our core values were which were evident. We were already doing them and they were already part of the DNA in our products. And that was Innovation, Reliability and Valueadded solutions. Those are core values. And that led us to our mission statement: a specialist with those very strong three pillars. We then were able to define our mission statement as a global leader providing innovative reliable and value-driven equipment to help make our customers’ lives easier and their business more profitable. And then with this kind of vision, we
So it’s a lovely episode.
There’s a lot of amazing collateral for our products on the website along with the recently launched “Living Proof with Jon Ashton” series. These resources will continue to evolve so we can ensure that our customers will have a one-stop source for all of their Waring needs, worldwide. could give ourselves a very unique and direct roadmap of where we are going. It gave us the laser sharp focus as to where to put our R&D money. It gave us a sharper focus as to which products to evolve that would grow with us to being a specialist within those categories. Also, what products to invest in and what new categories to bring to market. We’re still evolving we still have a lot of room
to grow and we’re going to continue to surprise and delight the industry. So what’s in store for the next two episodes of “Living Proof ”? Jon: The next one is going to prove that the American dream is still alive and well. So we’re going to have someone who came to the country to become a well-known chef on television and now has many restaurants.
What’s the next step for an operator or dealer that wants more information on the Waring brand? Marco: I think they should absolutely go online and see the message the brand communicated through the new look and feel. Our website’s very unique approach focuses on the end-user with specific product education, recipes, blogs and an ROI calculator that shows how quickly you can improve your overall efficiencies by investing in Waring. Dan: There’s a lot of amazing collateral for our products on the website along with the recently launched “Living Proof with Jon Ashton” series. These resources will continue to evolve so we can ensure that our customers will have a one-stop source for all of their Waring needs, worldwide.
TWO FAMILIES, ONE TABLE Come visit the newly updated Arc Cardinal Showroom at 41 Madison Avenue New York, NY 10010-2202 Contact cardinalsales@arc-intl.com to make an appointment.
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34 • January 2019 • Total Food Service • www.totalfood.com
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VISIT US AT BOOTH #2072 January 2019 • Total Food Service • www.totalfood.com • 35
NEWS
POS SOLUTIONS
Upserve announces Upserve POS, formerly Breadcrumb Now offering customers the flexibility to choose Android or iOS
U
pserve, the industry’s leading full-service restaurant management platform has released their newest point-of-sale, Upserve POS, now available for Android and on hardware built specifically for the restaurant industry. These new sleek, durable Android terminals have built-in EMV payment functionality and can be hardwired to add additional internet reliability. Upserve is one of the first brands in the industry to offer a customized restaurant POS app on both Android and iOS. “We’re excited to bring Android functionality to the Upserve product line,” said VP of Corporate Development Dave Hoffman. “This gives customers the flexibility to choose which system works best for their restaurant, and a purposebuilt, industry-grade device is a great option for owners.” Upserve POS, formerly known as Breadcrumb, isn’t your typical point of sale. It’s the most intuitive, cloud-based POS built specifically for restaurants, and it’s part of the Upserve Platform: an end-to-end management system that combines Upserve POS data with payment processing, and delivers
insights to improve guest experiences, raise productivity, and increase profits. Upserve POS is the industry leader when it comes to easy-to-use, reliable restaurant management solutions. “The launch of Upserve POS for Android is the first in a line of new products and features coming in 2019 that meets the needs of the modern restaurant and will help our customers thrive,” said CEO Sheryl Hoskins. “I’m thrilled to so quickly implement these new products built on the direct
36 • January 2019 • Total Food Service • www.totalfood.com
feedback of our customers.” This new addition to the Upserve POS product line empowers customers with more flexibility and reliability than ever before: • On the new Upserve POS for Android, payments are built into the terminal, so there’s no need to purchase additional EMV hardware • New terminals can be hardwired using an ethernet cable, maintaining connectivity • New terminals use industrial-grade Android Elo hardware built for the fast-paced restaurant environment To learn more about Upserve, visit our website at upserve.com, or schedule a demo.
About Upserve: Upserve is the magic ingredient that helps restaurateurs thrive, with everything they need to successfully run a restaurant in a single hub. Upserve offers the market-leading cloud restaurant POS, actionable analytics, transparent processing, automated inventory and ordering, mobile restaurant management, and seamless integration with leading third-party restaurant apps via the Upserve Marketplace. Over 8,000 restaurants use Upserve to manage relationships with more than 57 million active diners, process over $9.9 billion in annual sales, and serve over 36 million meals per month. Upserve is headquartered in Providence with additional offices in Denver, New York City, Chicago, and Tel Aviv.
January 2019 • Total Food Service • www.totalfood.com • 37
FIORITO ON INSURANCE
The Increasing Need for Maintaining a Drug-Free Foodservice Workplace: Learn Your Risks & Exposures
S
ubstance abuse in the workplace negatively affects every organization’s bottom-line through lost productivity, workplace accidents/injuries and workers’ compensation (WC) claims, employee absenteeism, low morale, and more. Companies across the nation lose billions of dollars a year because of employees’ alcohol and drug use and related problems, with no sign of slowing down.1 In his 2000 memoir, “Kitchen Confidential,” the late Anthony Bourdain described working in the restaurant industry as “insular, chaotic, drenched in drugs and alcohol” and while this is only one man’s opinion, research shows that unfortunately – he may not have been too far off. According to data by the Substance Abuse and Mental Health Services Administration and other studies, restaurant and hotel workers have the highest rates of illicit drug use by industry.2 Creating a drug free workplace requires careful planning. It is of the utmost importance to be proactive to ensure that you are building a drugfree environment for your staff. A cornerstone of such an initiative is often a substance abuse testing program. Consider mendations
these from
recomthe U.S.
Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Bob has
Department of Health and Human Services (HHS) when creating and executing your efforts: •
•
•
•
Determine the ultimate goal of your program and how it can benefit your organization and your employees. Determine what drugs to test for. Commonly used drugs include alcohol, cocaine, marijuana and opioids. Determine what type of testing you will use. Breath, saliva, urine and blood testing are most commonly used to test for drugs and alcohol. Determine when to test for
38 • January 2019 • Total Food Service • www.totalfood.com
drugs and alcohol in the workplace. Testing may be done during the pre-employment process, after an accident or injury, after reasonable cause or suspicion, or randomly tested. This includes any pre-employment or periodic random testing. • Determine what testing procedures will be put into place: • Designate where employees need to go to provide specimens for testing. The site should be a suitable medical facility or testing unit. • Laboratories must be familiar with the minimum level at which substances can be de-
worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212338-2324 or by email at robert.fiorito@ hubinternational.com.
•
tected in the body and the quantity of drugs or alcohol in the system when screening urine specimens. This will enable them to determine whether a sample is positive or negative. Determine how test results will
continued on page 96
January 2019 • Total Food Service • www.totalfood.com • 39
ASK ANDREW
FROM THE NYC HOSPITALITY ALLIANCE
So Much To Be Grateful For At ‘Alliance In 2018
A
s we look forward to an exciting 2019, we wanted to take the opportunity to reflect with gratitude on all, that we were able to accomplish at the NYC Hospitality Alliance last year. In 2018, the NYC Hospitality Alliance monitored countless proposed laws impacting the city’s Hospitality industry. Our goal was to work towards the defeat of a number of anti-business proposals, mitigate the impact of others and advocate for important regulatory reforms. This year however will be most remembered for restaurant operators and workers fighting in solidarity urging Governor Cuomo to keep the restaurant tip credit intact. Our strategy for accomplishing those goals was multi-faceted. We published op-eds and met with a number of government officials. Throughout the year, we held save the tip credit roundtables in neighborhoods from Brooklyn to the Bronx. The ‘Alliance also co-hosted rallies with hundreds of workers and operators given the opportunity to submit crucial testimony to the Department of Labor to explain why the tip credit is so important to restaurants and the jobs they create. These events also offered both female restaurateurs and tipped workers the opportunity to respond to the high profile opponents including actress Sarah Jessica Parker for her misguided support of eliminating the tip credit. Our efforts even led to support from the Reverend Al Sharpton to support small business owners and workers to urge Governor Cuomo to keep
Our goal was to work towards the defeat of a number of anti-business proposals, mitigate the impact of others and advocate for important regulatory reforms. This year however will be most remembered for restaurant operators and workers fighting in solidarity urging Governor Cuomo to keep the restaurant tip credit intact. the restaurant tip credit. As we enter 2019, the battle continues as the Governor has yet to issue his final determination on the future of the tip credit. The Alliance promises that we will continue our efforts to save the tip credit and support our industry. Among the highlights of 2018, was to have one of our long time agenda goals come to fruition. With the growth of the importance of our industry to the economy of New York City, we have long advocated for the creation of an Office of Nightlife. Mayor Bill DeBlasio established that office in 2017 and last year appointed Ariel Palitz as the City’s first nightlife mayor. In addition to our focus on the tipcredit issue, the Alliance has a number of issues on our agenda. These include the amending of rules for earned safe and sick time. We continue to monitor the City’s sexual harassment policies. The Alliance will also continue to re-
40 • January 2019 • Total Food Service • www.totalfood.com
port the latest updates from the State Liquor Authority. This year, we will once again look to build on top of our slate of exciting events. In 2018, some 2200 plus leaders of the hospitality industry attended New York City Hospitality Alliance conferences, training sessions and events. Our members and their guests can once again look forward to an exciting agenda of events in 2019 that will kick off on March 6th with our annual State of the Industry Conference at the New York Institute of Technology. We are also proud of our ability as a group to help our members embrace technology. Our annual technology conference has become a bellwether event for the industry with a look into the latest trends. Last year, we generated some 200 plus newsletters to enable our community to stay up to date with changing laws, proposed regulations and
Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World.
industry trends. Our social media outreach will continue to include news, op-eds, innovative products and ideas on how restaurants can save money. We were particularly proud of our Election Night 2018 recap, which gave instant insight to our members of what the results at the polls meant to their business. The Alliance also understands that in addition to all of the hard work required to accomplish such a comprehensive agenda, there needs to be time to relax and enjoy each other’s company. From our annual Alliance Awards in the Spring to our Summer reception on the Hudson, the New York City Hospitality Alliance offers a yearlong calendar of networking opportunities. We are looking forward to a great 2019 and look forward to welcoming you at one of our upcoming events.
January 2019 • Total Food Service • www.totalfood.com • 41
NEWS
ACQUISITIONS
Greenwich Private Equity Firm To Buy Hot Sauce Maker Cholula
P
rivate equity firm L Catterton has announced it would acquire Cholula, a producer and distributor of Mexican-made hot sauce. The Greenwich firm’s acquisition would allow Cholula to become a “truly standalone” enterprise and continue realizing its potential to become a “powerful and enduring global brand,” L Catterton officials said. They also cited the growth of the hot-sauce category and the brand’s popularity with millennial and Hispanic consumers. “Cholula represents a compelling opportunity to invest in a premium brand with an established reputation for quality and authenticity in
the growing hot sauce category,” Scott Dahnke, global co-CEO of L Catterton, said. “We look forward to partnering with Cholula’s talented management team to capitalize on the brand’s immense white-space opportunity in the years to come.” Cholula hot sauce is manufactured in Jalisco, Mexico. It is made with piquin and arbol peppers intended to complement a number of dishes. Its “secret recipe” allows customers to garnish their food, without adding any fat, calories or carbohydrates,” Dahnke said. Introduced into the U.S. in 1989, Cholula’s hot sauce now comes in six varieties. L Catterton describes itself as the world’s largest consum-
er-focused private equity firm. Headquartered In Greenwich, CT the firm manages more than $15 billion of equity capital and employs a team of more than 150. Since 1989, the firm has made more than 200 investments in consumer brands. Its current and former packaged goods. investments include The Honest Co., Kettle Brands, Zarbee’s, Home Chef, Ainsworth Pet Nutrition, Plum Organics, Odwalla, Beanitos, Ferrara Candy Company and Sweet Leaf Tea. The firm has also invested in Restoration Hardware, Peloton, Sandro/Maje, Caribou Coffee and Equinox.
Cholula represents a compelling opportunity to invest in a premium brand with an established reputation for quality and authenticity in the growing hot sauce category,” said Scott Dahnke, global co-CEO of L Catterton.
42 • January 2019 • Total Food Service • www.totalfood.com
January 2019 • Total Food Service • www.totalfood.com • 43
SCOOP
INSIDER NEWS
Tom Colicchio & Team Open New Restaurant on Long Island Scoop says eight-time James Beard Award–winner, Top Chef Head Judge and North Fork resident Tom Colicchio has opened his newest restaurant, Small, last month at Roosevelt Field in Garden City, Long Island. Using approachable excellence, local sourcing, and inviting hospitality as guides, Small Batch will celebrate the best of Long Island’s bounty through the purveyors that serve it. Set within a 180-seat farmhouse inspired space, the dining room will encourage guests to connect with good food and the local sources that provide it. “Small Batch will go beyond being a great dining destination,” said Tom Colicchio. “Small Batch will connect with and support the Long Island food community; we will be the table where purveyors, cooks and guests can come together to celebrate a way of doing business that will create
FROM METRO NYC’S FOODSERVICE SCENE
Tom Colicchio
better food for all of us.” Regional and seasonal products will be the canvas for Colicchio’s rustic American fare, which will be prepared in a bustling open-concept kitchen highlighted by a centerpiece wood-fire grill. The
food will be complemented by a regional beverage program largely sourced from New York, where guests can enjoy approximately 100 bottles of wine, each under $100. Small Batch is Crafted Hospitality’s first new concept in two and a half years, and the team is extremely excited to bring it to life in a community that some of the staff already call home. Small Batch Chef de Cuisine Tommy Chang is a longtime member of Crafted Hospitality and a Long Island resident. “Long Island is where my family and I have chosen to call home,” said Chang. “To have the opportunity to contribute to the food story of my own community is an incredible honor.”
Industry Mourns Lower East Side Legend Scoop notes Anne Russ Federman, who gained a New York brand of culinary celebrity as one
continued on page 46
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44 • January 2019 • Total Food Service • www.totalfood.com
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Scoop, from page 44 Rate Appetizers in 1914, moved to Houston Street in 1920 and enlisted his daughters as partners in 1933, after they married. As the neighborhood morphed from an immigrant ghetto to a trendy destination, Russ & Daughters endured. It is now coupled with a café around the corner, another at the Jewish Museum uptown on Fifth Avenue, and a booming catering and online ordering business in the early 20th century there were two dozen or more appetizing stores on the Lower East Side. Today only one remains: Russ & Daughters. Anne Russ Federman working the front counter in the Russ & Daughters store in 1975
of three sisters with whom Joel Russ shared the name of his venerable Lower East Side temple of herring, lox and other delicacies, Russ & Daughters, died last month at her home in Florida. She was 97 and the last survivor of the four. Joel Russ, a Jewish immigrant from Galicia in what is now Poland, started out in the food business by peddling mushrooms and herring from a pushcart on Hester and Orchard Streets. He opened Russ’s Cut
Encore From Top Paris Chef In Meatpacking Scoop says celebrated Paris chef Jean Imbert is bringing his considerable talents to the Meatpacking District. Appropriately named Encore, the eatery comes from restaurateur Eric Cerato. Imbert, a celeb fave, owns three restaurants in Paris, the first of which he opened when he was 22 years old, 14 years ago. He also created the menu for singer Pharrell Williams and David Grutman’s
Swan and Bar Bevy, which recently opened in the Miami Design District.
Holiday Opera Toast At Lincoln Center Scoop notes The Met Opera Sunday brunch is back for the holidays, which means bottomless Bellinis while you listen to live opera at The Grand Tier Restaurannt, 30 Lincoln Center Plaza, showcasing rising opera stars from the lindemann Young Artist Development Program. The $45 twocourse prix fixe menu includes brioche French toast, wild mushroom risotto with porcini, Taleggio and truffle butter, a Benedict royale and classic smoked salmon with accompaniments.
Eléa Brings Fine Casual Greek Fare To New York’s Upper West Side continued on page 48
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46 • January 2019 • Total Food Service • www.totalfood.com
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Scoop, from page 46 Scoop hears that months after expanding his nautically themed Kyma from Long Island to the Flatiron District, Reno Christou has opened another Mediterranean spot in Manhattan this time, uptown. Helmed by former Cipriani executive chef David Perez, Eléa serves up affordable, authentic hellenic fare with a contemporary touch. Its menu touts all the usual Greek suspects, from taramosalata and tzatziki to horiatiki and whole grilled fish plus a few less traditional plates, such as roasted oysters onassis and yellowfish tuna tartare. “The thought behind creating the menu was to present true Greek cuisine that was fresh and exciting,” Perez says. The restaurant’s offerings are subject to change depending on the season, and many of the ingredients used to prepare the plates are locally sourced, including the horta greens, meats and cheeses, which come from the farmers’ market in Union Square. Though a few of Kyma’s most popular dishes (such as the eggplant and zucchini chips) have been incorporated into the new lineup, “we made sure to add twists so Eléa would have its own identity,” Christou asserts. “We wanted to cater to an encompassing version of Greece as opposed to just the islands,
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so we have a balanced menu of meat, seafood, salads and legumes.”
Jean-Georges To Open Paris Café At New York-JFK’s TWA Hotel Scoop says the restaurant will serve breakfast, lunch, dinner, snacks and cocktails with prices described as being in the medium range. Located in the heart of the iconic 1962 Eero Saarinendesigned TWA terminal, the Paris Café by JeanGeorges will encompass the entire footprint of the terminal’s original Paris Café and Lisbon Lounge, which have been dark since 2001. The spaces were originally outfitted by famed Parisian industrial designer Raymond Loewy - the mind behind the 1955 Coca-Cola contour bottle, the 1959 TWA twin globes logo, the 1963 Studebaker Avanti, the 1962 Air Force One livery and the 1971 Shell logo. Vongerichten’s take on the restaurant will help reignite the magic of the Jet Age throughout the TWA Hotel. The restaurant’s name holds special
Chef Jean-Georges Vongerichten
significance for Vongerichten. Raised on the outskirts of Strasbourg in Alsace, France, the chef
continued on page 50
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Scoop, from page 48 trained in classical French cuisine at Auberge de I’ll in Alsace and L’Oasis in southern France before developing a passion for flavors of the East at luxury hotels in Bangkok, Singapore and Hong Kong. He now operates 36 restaurants, including ABC Kitchen in Manhattan, Mercato in Shanghai and Simply Chicken in New York’s Madison Square Garden. “Around the world, Jean-Georges is known for his delicious dishes and impeccable service,” says Tyler Morse, CEO and managing partner of MCR and MORSE Development. “He is the perfect chef to reinvigorate the legendary Paris Café for our guests and JFK travellers.”
The Culinary Institute of America Unveils The Kikkoman Teaching Kitchen Scoop notes The Culinary Institute of America (CIA) has dedicated The Kikkoman Teaching Kitchen at the college’s Hyde Park, New York campus, honoring a more than 20-year partnership
50 • January 2019 • Total Food Service • www.totalfood.com
Masano Shimada and Dr. Tim Ryan
and ongoing mutual commitment to culinary education. The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines and traditions, with the support of ongoing donations of Kikkoman’s complete line of authentic Asian sauces. “We are grateful to have the support
of such an influential industry leader as Kikkoman,” said CIA President Dr. Tim Ryan. “This partnership helps ensure that the college can continue to provide the very best education to the future leaders of our profession.” Kikkoman established its relationship with the CIA in 1997, when the college opened its first branch location in St. Helena, California. The partnership has grown to include a variety of initiatives, from serving as a member of the Japanese Studies Leadership Council to engaging in the digital collaboration “Asian for a New Generation” online learning module. In addition to product donations and a leadership gift commitment, Kikkoman was an inaugural sponsor of The Culinary Institute of America’s Worlds of Flavor® International Conference & Festival.
Legendary Hoops Coach Recruits New Toque Scoop notes that Corey Wry, former chef-owner
continued on page 52
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Scoop, from page 50 of Manchester’s Pastrami on Wry, Catsup & Mustard, and Chops & Catch, has joined Geno’s Grille in Storrs as executive chef. Wry’s hiring is part of the restaurant’s effort to refresh its menu with updated versions of classic pasta, meat, and seafood dishes alongside traditional Italian-American fare, the restaurant operators said. Wry also will oversee the catering and special events menus. Geno Auriemma, a Manchester resident and the coach of the University of Connecticut women’s basketball team, said he and his family were familiar with Wry’s restaurants. “Our family always enjoyed dining at Corey’s different restaurants in Manchester and appreciated the unique spin he put on every dish,” Auriemma said. “When we realized he was available and seeking a new challenge, we immediately thought he would be the perfect chef for Geno’s Grille. “Corey works hard, is talented, and is always willing to experiment and grow. Those are the keys to success anywhere in life and definitely here at Geno’s.” Wry said he sees joining Geno’s team as a unique opportunity to continue his eclectic food career. “Coach Geno brings his championship energy and attitude to everything he does, so it is easy to understand why his Geno’s Grille has
52 • January 2019 • Total Food Service • www.totalfood.com
become so successful,” Wry said. “As a chef, it is great to be associated with him and be given the chance to build on all that is great with this popular restaurant. It also is the right move for me as I transition from being a chef-owner to an executive chef once again.” Wry opened his first restaurant, Pastrami on Wry, in 2005. It closed in July. During those years, he also opened and closed two other restaurants.
Legendary Irwin Halper Remembered Scoop condolences to the Halper family on the recent loss of family patriarch Irwin Halper. The New Jersey resident was the founder of I. Halper Paper and Supplies in Bayonne, NJ. He lived life to the fullest, always smiling and making others laugh. He enjoyed every moment of every day spending time with his family and friends. Irwin was truly a legend and one of a kind. His legacy is truly the impact that his children have had on the Metro New York foodservice scene. Daughter Tara Halper is considered by many to be one of the industry’s top publicists at Key Group Worldwide. Irwin’s sons Matthew and Andrew, have
guided the fortunes of I Halper Co. with their Dad over the past decade. The duo are looked at as two of Metro New York’s bright young executives. With some 100 years of industry experience, I. Halper is a full service distributor of FoodIrwin Halper service Disposables, Restaurant Supplies and Janitorial products. The company’s product line includes some 5,000 plus paper and packaging items always in stock servicing New York, New Jersey, Pennsylvania, CT, & Washington DC. “Irwin was one of the industry’s really good guys,” noted veteran sales representative Eddie Toby. “He always brought a smile to your face with a kind word.”
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January 2019 • Total Food Service • www.totalfood.com • 53
LEGAL INSIDER
WITH PAUL P. ROONEY, ESQ., ELLENOFF GROSSMAN & SCHOLE LLP
Restaurants’ High Employee Turnover Demands Vigilance Against Offensive Speech
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his was, to say the least, a watershed year for sexual harassment in the workplace. In the restaurant industry in particular, it was impossible to ignore the many reports of sexual harassment. The repeated high-profile allegations have highlighted that the restaurant industry has a harassment problem, and the fallout has been significant. Now, as if restaurants needed any more reasons to maintain a workplace free of sexually provocative or other harassing comments, recent trends highlight one more: such comments can turn almost any employee discharge into an expensive retaliation claim. Considering that the average restaurant turns over 70% (seventy percent) of its workforce each year, that is a risk restaurants cannot afford. It is a scenario that is common in the American workplace: a few inappropriate comments by one employee, generate a complaint by another employee, who the employer then terminates not long after his or her complaint. How common? The EEOC’s recent analysis of 45,000 sexual harassment complaints found that over twothirds of complainants reported being retaliated against. Restaurants’ high employee turnover makes that statistic particularly problematic for them. In industries with low employee turnover, such as finance and insur-
The EEOC’s recent analysis of 45,000 sexual harassment complaints found that over two-thirds of complainants reported being retaliated against. Restaurants’ high employee turnover makes that statistic particularly problematic for them.
Paul P. Rooney is a Partner at Ellenoff Grossman & Schole LLP. He specializes in employment law and
ance where it is less than 2% annually, an employee who makes a discrimination complaint about inappropriate comments is unlikely to be terminated in any given year, let alone within a short time after making a discrimination complaint. By contrast, in a restaurant, where, according to the U.S. Bureau of Labor Statistics, the average turnover is 70%, and about 17% of employee turnover results from involuntary terminations, an employee who has made a complaint about inappropriate comments has a reasonable likelihood of being fired soon after his or her complaint. What this means, in practical terms, is that the more a restaurant tolerates inappropriate comments or conduct, the more complaints of discrimination or harassment it will receive, and the higher risk of a retaliation claim it will face when it terminates employees, because some of them will have made
54 • January 2019 • Total Food Service • www.totalfood.com
discrimination complaints not long before their terminations. It is not difficult to find examples of restaurants being hit with retaliation lawsuits because they failed to adequately protect their employees from offensive speech and other conduct. For example, in July 2018, a $425,000 verdict was rendered against a New York Subway franchisee that fired a store manager the day after she filed a sexual harassment charge with the New York State Division of Human Rights over “crude and vulgar comments” to her by an area manager. Before filing her charge with the state division of human rights the store manager had complained to a variety of executives at the franchisee, which took three weeks to interview her over the harassment allegations. Similarly, in August 2018, the EEOC and a West Virginia restaurant agreed to settle, for over $66,000, a lawsuit for
civil litigation, and advised clients about their legal rights and responsibilities, drafts employment agreements, handbooks, and policies, and performs employment-related corporate due diligence. His cases have included numerous collective actions under The Fair Labor Standards Act, and claims under Title VII of the Civil Rights Act of 1964, and The New York State and City Human Rights Laws. Mr. Rooney has also litigated cases involving covenants not to compete, claims of breach of contract and breach of fiduciary duty, and defamation. Mr. Rooney can be reached at (212) 370-1300 or prooney@ egsllp.com.
sexual harassment and retaliation brought on behalf of two former employees, a female hostess/cashier, and a female server. The EEOC claimed
continued on page 98
January 2019 • Total Food Service • www.totalfood.com • 55
56 • January 2019 • Total Food Service • www.totalfood.com
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TRADE SHOW PREVIEW
Metro NYC Dealers And Consultants Set Sights On Orlando For NAFEM 2019
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here are a number of questions that take center stage 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 February 7-9, 2019, 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 cooking is back. 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 ’15 and ’17. Attendance is expected to be in the 20,000+ range. One of the key issues that will take center stage at the 2019 edition of the NAFEM Show will be an update on the impact of tariffs on imported steel and aluminum. NAFEM President Joe Carlson, CFSP, president,
Lakeside Manufacturing, has worked closely with Flynn and her team. “Our goal continues to be that elected officials hear from NAFEM and its members about how these tariffs are negatively impacting their businesses,” Carlson noted. The NAFEM show has always been a must for the latest industry innovation. The show’s WHAT’S HOT! WHAT’S COOL!® What Works! lounges will showcase E&S Success Stories and the impact they have had nationwide on real-life foodservice operations. “Our goal is to present cost cutting and energy saving solutions,” noted the NAFEM’S longtime executive director Deirdre Flynn. Among the innovative solutions in display will be AccuTemp Products, FlexPro Burger Smasher. Cooks who were manually smashing 200+ burgers an hour at a growing southern California fast-casual restaurant chain were getting burned out and leaving their jobs. Over the course of two years, the restaurant worked with AccuTemp Products to design and test a customized smasher to fit the restaurant’s specific needs. As a
continued on page 60
58 • January 2019 • Total Food Service • www.totalfood.com
Highlights from the 2017 NAFEM Show at the Orange County Convention Center in Orlando, FL.
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NAFEM 2019, from page 58 result, cook times dropped 15 percent, production increased 20 percent and cooks were much happier. Cambro’s Ultimate Sheet Pan Rack enabled an executive chef of an event catering company who needed more effective speed racks for his fastpaced, demanding kitchens. After partnering with Cambro Manufacturing Company to test more durable racks made from composite plastic, the chef and his staff noticed major operational improvements, thanks to the new racks’ ability to withstand heavy loads without warping and prevent pans from sliding. A small, unique Pennsylvania restaurant struggled with limited kitchen space and high customer volume. And with menu items changing every day, workspace issues meant there was no room for adding a fixed prep table. Collaborating with InterMetro Industries who conducted an assessment of the current workspace,
layout and process the restaurant tested a small-footprint, mobile, multifunctional prep station. Thanks to this piece of equipment, the restaurant saved hours of labor every day and increased productivity. Hobart’s FT1000e Low Energy Series Flight Type dish machine provided major savings for a university in Ohio. The college needed a machine capable of washing thousands of dishes per day while keeping energy costs low. Serving as a test environment for installation and ongoing documentation of a low-energy flight type dish machine from ITW/ FEG, it is estimated the university will save $28,000 in energy costs over the next 10 years. Vulcan’s Countertop Electric Fryer enabled a national quick-service seafood chain needed to improve fry times while maintaining food quality and reducing their kitchen footprint. The chain presented this challenge
to Vulcan, and together they developed a more efficient fryer that can be mounted on refrigerator or freezer bases, improving workflow and kitchen storage. The chain tested the new fryer in their official test kitchen, and after multiple rounds of feedback and some tweaks from the manufacturer the restaurant implemented the new fryer reduced fry times by a jaw-dropping 30 percent, thus saving an estimated $10,000 annually. Once again the show will kick off with a party that will feature one of the entertainment industry’s leading acts. The nine-time GRAMMY Award winner Sheryl Crow will grace the Name stage. In an intimate setting,
Crow will perform selections from 20+ years of hits and nine studio albums. Crow is a creative singersongwriter who has sold 35 million albums to date.
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60 • January 2019 • Total Food Service • www.totalfood.com
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January 2019 • Total Food Service • www.totalfood.com • 61
MEET THE NEWSMAKER
Deirdre Flynn Executive Director, NAFEM, Chicago, IL
C
an you share your background with our readers? I began my career with an association management company: Smith Bucklin. They managed NAFEM and their show. So from 1981 to ‘95, I worked exclusively on the show. We then split into two separate teams. One that did what we called NAFEM regular and one that we call NAFEM show. That evolved in 2002 and I started to get involved with the development and execution of a strategic plan that incorporate everything into one. Soon after the decision was made by NAFEM to bring association and show management in house and I was fortunate enough to get the opportunity to move to NAFEM and I’ve been here ever since. What is it that has sparked your interest in the food service industry? What do you find fascinating about it, what continues to make it fresh and different and interesting? I love manufacturing and the process of taking raw materials and seeing something produced at the end of that development from idea to conception and physical product. I also love food and hospitality. Who doesn’t like to talk about or see what the latest food and flavor trends are? It’s high touch and it has evolved into a fascinating high tech industry. It’s constantly evolving and changing. So the people at NAFEM’s member companies that I get to work with are smart, and innovative, and they’re entrepreneurial, and they don’t settle. The speed of change in the industry creates demands on commercial and
non-commercial operators to respond to the latest food and flavor trends. I love watching people share technology, and respond to the challenges of listening to a customer and spin it and make it work.
technologies that were used primarily in restaurants have now crossed over into the non-commercial side as well. As palates have become more sophisticated, quick service and fast casual have forced our members to adapt.
So talk about how NAFEM’s vision and mission has evolved over your 20 plus years? When I started with them, we had only produced four shows up until that point. So the focus was very much on creating a sustainable model. The focus for non-show activities was on the regulatory side. It’s interesting in today’s regulatory environment how much focus we have on international legislative trade issues. What we are seeing is manufacturers being diligent about their processes, their materials and to look longer term at how they do things. NAFEM has grown over the years to be recognized as a voice that can provide constructive feedback as to how regulatory, standardization changes and legislative changes impact the manufacturing process positively and negatively. From a show perspective, it’s customer interaction, customer focus groups, listening to understand the customer’s business and ultimately their attendee’s business priorities. Our mission is then to communicate that back to the membership and the exhibit base so that people keep wanting to come to The NAFEM Show.
How has the phenomenon of Food TV and the Cooking Channel impacted the industry? We just had this conversation last week when we were out at the Culinary Institute in Napa for a conference. I asked the Dean of the CIA what students were saying they were interested in. I fully expected that the response would be the Celebrity Chef. To my surprise, he told me the hot answer now is food bloggers. Two years ago everybody wanted to be the next Food Network star in comparison.
What have you done to help attendees get the most out of their show visit? The show can be very overwhelming if you’ve never been before.
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Deirdre Flynn, Executive Director, NAFEM, Chicago, IL
So we have created a webinar session where we basically help people navigate the show so that they can get the most out of it. We also make sure that our exhibitors understand that the attendee isn’t coming because they feel like taking a vacation trip to Orlando or New Orleans or Anaheim. We work to make sure that everybody understands that there’s a limited amount of time to see lots of product and make buying decisions that are going to impact them for the next three to seven years. How has the exhibitor base evolved through the years? There’s a greater infusion of technology into products. Again it’s all about adaptability of products to keep up with menu changes, concept change, and seasonal menus. At this year’s show you can expect to see a number of innovations that focus on preparing product for delivery. Cooking
As you look at your goals for this year’s show, what’s on the horizon? At the top of that list is to provide as much education for attendees as possible with an extensive seminar program. We will also be bringing back our What’s Hot, What’s Cool, What Works? We’ve taken that to a new level with the creation of four lounges that will display the products along with the story of how the product helped the operator. How will the tremendous growth in e-commerce be reflected at the show? There is no question our channel is a big ball of twine. And there are lots of parts and pieces and lots of players in that. NAFEM as an organization
continued on page 90
MAY 18-21, 2019 • CHICAGO, IL
January 2019 • Total Food Service • www.totalfood.com • 63
EYE
METRO NEW YORK’S FOODSERVICE EVENT COVERAGE
SHFM Holiday Extravaganza 2018
S
HFM - The Society for HosIn addition, first-ever honity-related functions such as vendpitality and Foodservice ors that recognized an emerging, ing, conference and event support, Management held its anstandout new SHFM member, the fitness centers, health and wellness nual holiday extravaganza Rising Young Professional Award, and childcare -- areas more broadly at Morgan Stanley in Manhattan last were given to Raquel Weiss Fusco, covered under the “workplace hosmonth. Director-Client Relations of Long pitality” segment. SHFM thus is SHFM serves the needs and interIsland based elite | studio e. positioned to be the preeminent reests of executives in the corporate SHFM’s members are “client liaisource for career development and foodservice and workplace hospisons and self-operators in corpoindustry insight in this growing segtality industries. SHFM hosts events rate foodservice.” While foodservice ment. across the country that enables responsibilities remain central to Foodservice responsibilities conindustry professionals to come those positions, they have expanded tinue to remain central to SHFM’s together to exchange ideas with to encompass a number of hospitalmembers as their duties have industry professionals who share similar challenges and agendas. Kudos to the Restaurant Associates team led by Maggie Guardino and chef Jack Payne who hosted the evening festivities. Guests were treated to a sumptuous menu of holiday treats. (L to R) M. Tucker’s Marc Fuchs, Bob Doland (L to R) Hobart’s Dick Hynes, Dan Cramer of SHFM has long had of Jacobs Doland Beer and Victoria Vega of CBRE and Mike McConnell of Compass Unidine deep roots in Metro New York City. Recently, a trio of New Yorkers were presented with SHFM’s top awards. President’s Awards were earned by the Manhattan based duo of Bill Adams, Executive Director-Corporate Dining & Conferencing at JPMorgan Chase & Co. and Jay Silverstein, V.P.-Hospi(L to R) Panasonic’s Dan Rigney and Seth (L to R) Bunn’s Andre Brown and Flik chief tality Services at Credit Prager of elite/Studio E Scott Davis Suisse Securities.
64 • January 2019 • Total Food Service • www.totalfood.com
grown to embrace numerous hospitality-related functions such as vending, conference and events support, fitness centers, health and wellness and childcare. “Our principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate,” noted Rob Geile of the Ali Group who was of course on-hand to celebrate.
Party Rental chief Alan Gottlich (L) hosted a large contingent of the firm’s sales team at the SHFM event
(L to R) Featherstone Foods’ David Zigler and David Gibbs of Constellation Culinary
January 2019 • Total Food Service • www.totalfood.com • 65
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Economy Restaurant Supply and Food Trends have teamed to design and build an expansive state of the industry production kitchen in Little Ferry, NJ
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t was nearly two decades ago when Food Trends was founded by a European father-daughter team. Having grown up hosting 2friends and family around the dinner table, it was inevitable that they dreamed of starting a business doing what they knew best. What began as a vision of a family business has now expanded onto its third generation and is proud to be Certified Woman Owned & Operated. Whether it is an intimate dinner or conference for over 2,000 participants, Food Trends Executive Management team is now led by son David Moskowicz. Food Trends offers menu design, staffing, rentals, venue, décor, and fresh ingredients from local vendors.
Little Ferry, NJ
are so proud of what we have built and the relaDavid Moskowicz, President, Food Trends, NYC tionships that we have Michael Konzelman, Partner, Economy Paper and created with our cusRestaurant Supply, Clifton, NJ tomers. It really started with my Mother’s vision. The company’s growth led to a need The goal for our comto expand its food prep capacity so pany is to get to the next level to be on Moskowicz set his sights on finding the the same page as high-end catering right facility to support that growth. names like Abigail Kirsch and Neuman’s Kitchen. David Moskowicz ’s Approach: When I got my degree in accountBusiness has been booming for our ing and finance, at Lehigh University, I Manhattan-based catering so much so went to work in banking. After graduthat we needed an entirely new facilation I was never supposed to work in 2 lending a ity to be able to support our ongoing the family business, despite growth. Over the past two decades the hand and learning the ins and outs at company we have become is a premier a very young age. After a year, I knew catering provider in New York City. We that I could take many of those skills I
66 • January 2019 • Total Food Service • www.totalfood.com
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had untried in college and bring them to our family business. My Mom had a handle on the menus and the quality of our food. So I saw an opportunity with complimentary skills to create an entirely new automated inventory system that would enable us to grow. It has taken almost three years to find the right software and then to load our extensive inventory of SKU’s into the system. At the same time, we had to begin to balance the ability to grow and the cost of locating that infrastructure. With a five story building in Manhattan, we maximized every single inch that we had. That included installing shelving that suspended from the ceilings and a
table or shelf in every inch of workable space. We wanted to keep the entire production facility in New York, but it just didn’t make sense. So clearly in order to balance growth and maintain quality, we began looking outside of the ‘City. We found the perfect space in Little Ferry, New Jersey. In addition to the expansion of food production capacity, the addition of the Little Ferry facility has given us the opportunity to step back and enhance our customer’s experience. The experience I’m trying to create in New Jersey, is one that’s ‘a one-stop shop’. Let’s say you’re a bride, we want to be able to manage the entire event creation process. We want to first educate them on not only food, but on venues, entertainment and flowers. That would include providing different price ranges and options without overloading them. So when we began working with Mi-
chael Konzelman and Economy, we showed him the 5,000 square feet of raw space and shared our vision. So what we like about Mike and Economy is that they sell a solution where he’ll sketch out what he thinks is a great solution for a kitchen, taking into consideration your input. This includes multiple menu price ranges in which we offer several different standardized items that can also be customized with anything including special requests. We got on the same page very quickly. Mike knew that our goal was consistency. He took the time to look at what we had done in Manhattan and then created a plan to build on that. His approach was to accomplish that with the right mix of technology. So he helped us select ovens, fryers, ranges, and griddles that make prep work easier and consistently. Mike suggested a game changer for us: the use of Rational Combi ovens to enable us to standardize cooking times
and more. We also needed two large ranges so that we maintained our flexibility. I can’t say enough about how Mike and the Economy team created the right flow within such a large kitchen space. Our goal was to create a facility that eliminated walking. Because when you have such a large kitchen, you don’t want people walking back and forth. So the goal was to create stations for the culinary and prep team that maximized productivity and consistency. We are thrilled with the new Little Ferry kitchen. With the New Jersey facility now up and running, Moskowicz said we are ready to add new business in both New York and New Jersey. Most importantly, we now have a production facility that will lock in the excellent service we are known for. So whether it’s an intimate dinner or conference for more than 2,000 participants, we can accomplish our goal of treating
each client as if they are “family.” Michael Konzelman’s Approach: Food Trends has a unique challenge that we wish for all of our customers. They have built a wildly successful business in Manhattan. The result of the growth is that they simply needed more space to expand kitchen production capacity to be able to keep up with the demand. They had heard that Economy had built a number of catering kitchens in New Jersey. They made the decision that in order to be able to grow the business, they would need to leave Manhattan. David and his team chose New Jersey for its access to the City. They had heard that Economy had built a number of catering kitchens in New Jersey. So that’s what brought us together. From the work we have done at venues in New Jersey, we have extensive experience in
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BOOTH #3012
January 2019 • Total Food Service • www.totalfood.com • 67
Food Trends Catering Commissary, from page 67 building and expanding bulk cooking kitchen facilities. Over the last 87 years, Economy has touched most of the best venues operating today. Our approach to giving them the firepower they needed was to create a kitchen based around the very highest quality equipment. There’s simply too much at stake on a daily basis. So our strategy was based around a flow that includes the use of Rational combi ovens. There’s a reason why Rational just shipped their 10,000th unit, it works great. We’ve been with them from the very beginning. I know when we spec that oven that we can build a menu and the Rational unit will consistently deliver a high-quality product. So, we have utilized six stacks of the Rational combis to handle the demand. The key to using this technology is understanding that it’s all about moisture. The very same moisture that combi cooking and retherming delivers both consistent flavor and savings.
You simply can’t reheat product, it dries out food. It’s not uncommon with the prep of steamship roast to generate savings of an additional two full roasts from every ten that a caterer is preparing. You do the math over a year of functions and it adds up. The next step was to build out extensive counter and rack space so that we could quick chill product coming out of the ovens. This enabled the prep team to easily wrap and package product. As we looked at Food Trends menu, we could see that a key component was high volume frying. David joined Economy at the NRA show in Chicago last year to look at everything available. We both agreed that the Ultrafryer was the perfect solution for the new facility. He loved the Ultrafryer technology that tells the team when it is time to change oil and to clean the unit. It’s clearly head and shoulders above any technology on the market today.
The next step in getting this right was the selection of the right walk-in boxes to support such a large production facility. So again, as we shopped the shows, we found new technology from Master-Bilt. They now build a box that features the ability to minimize the down time on the defrosting of their coils. The master controller creates a reverse cycle that is very energy efficient. We utilized four of those Master Bilt walk-ins with 50’ x 20’ footprints to give us the redundancy we needed. One of our focuses as we look at moving this amount of food back into Manhattan is food safety. So, we are utilizing Cambro’s line of Camcarts to move everything safely to Food Trend’s customers. They are fully insulated throughout to hold and transport food safely and they don’t require any electricity. Cambro fits our goal of maintaining the integrity of the food we are moving and the units don’t rust or corrode like metal carts.
We are proud of our ability to listen to the needs of our clients. They told us that donuts have become a trendy feature for many of their client’s events. We showed them how the purchase of a Belshaw donut unit could create amazing donuts and pay for itself in a very short window. Look we know in the marketplace today that customers can buy equipment in many places. But the little things like buying a simple donut machine that has the potential to pay for the entire kitchen can make a difference. David is one of the real visionaries that we have come across. So, the key to building this facility was to give him a design that could serve his needs now and have the capacity to grow with his creative vision. The team at Economy takes the time to listen to the customer and bring their 87 years of experience together to design and build the facility tailored to that customers’ needs.
BOOTH #3032
68 • January 2019 • Total Food Service • www.totalfood.com
January 2019 • Total Food Service • www.totalfood.com • 69
NEWS
INTERNATIONAL EVENTS
HostMilano 2019 To Feature Hottest Trends Amidst Sector Innovation, Training and Unmissable Events
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rom the boom in starred hotel restaurants to confectioner’s shops and coffeehouses dynamically merging with mixology, the out-of-home segment is growing to meet the needs of an expanding market: in Italy, it is worth over 78 billion euros and is growing at an annual rate of 8% (source: Censis-Coldiretti). In fact, 35% of tourist spending (over 30 billion euros) goes into eating out and 4.1 million Italians are using food delivery services. With all these non-stop changes, how can operators anticipate future trends and transform them into business opportunities? HostMilano provides the answer; the fair, which is directly organised by Fiera Milano, represents the leading event in the professional hospitality industry, with the 41st edition set to take place at fieramilano from 18 to 22 October 2019. Leadership born of innovation The ability to anticipate future trends has seen HostMilano rise to become the sector’s leading event: with a year still to go until opening day, 1,251 companies have already confirmed their participation, with 44.7% of these hailing from 45 different countries, including new entries Albania, Latvia and Columbia. The top seven countries by number of exhibitors are set to be Germany, Spain, France, the United States, the United Kingdom, the Netherlands and Portugal, while Spain and the UK reveal the strongest growth rates. Thanks to continuous scouting ac-
tivities in collaboration with the Italian Trade Agency, there will be over 1,500 hosted buyers from 80 different countries in attendance, with an 80% turnover and a focus on the USA, Canada, the Middle East, the United Arab Emirates, China and Russia. Media coverage is also significant, with at least 100 journalists invited and partnerships with over 75 international
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publishing companies, primarily in Europe, Asia, America and the Middle East. The event counts on institutional agreements with important international associations such as the FCSI – Foodservice Consultants Society International, Restaurants Canada, CEDA (UK) and AFEHC (Spain), in addition to a number of distinguished Italian associations.
A concept that promotes sector hybridisation The macro-area concept will no doubt represent one of the event’s biggest strengths, with the further intensification of industry complementarity in line with market dynamics. The Catering – Bread-Pizza-Pasta macro-area accounts for 48% of the companies present, representative of the substantial growth in the BreadPizza-Pasta segment. A sector that now sees many different trends coexist, united however by one common characteristic: from the increasingly premium food trucks to single-product establishments, involving the customer in an immersive experience with a format ‘curated’ down to the smallest detail is now an essential. The Bar-Coffee Machines-Vending Machines – Coffee-Tea – Ice CreamPastry macro-area, as always, represents another strength, accounting for 34% of companies in attendance. ‘Fusion’ is increasingly becoming the sector mantra. If the merging of ice cream-pastry – which is continuing to grow in terms of exhibition spaces – and coffee has today become a concrete reality, then the next step is surely their ‘blending’ with mixology, which is creating new consumption opportunities throughout the day, such as after-dinner. And ice cream? No longer confined to bars and confectioner’s: the trend is being integrated into the offering
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EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE The 21st Annual Food Allergy Ball Benefiting FARE
F
ood Allergy Research & Education (FARE), the world’s largest private source of funding for food allergy research, held the 21st Annual Food Allergy Ball on Dec. 3, 2018, at the Ziegfeld Ballroom in New York City. The Ball, which attracted 370 supporters, raised over $2.1 million which will benefit FARE, a national nonprofit organization with the mission of improving the quality of life and the health of individuals with food allergies, and providing them hope through the promise of new treatments. Broadway and recording star Jessica Vosk, who is personally affected by food allergies, gave a special performance. The evening honored Kimberley Yates Grosso for her leadership and advocacy on behalf of families seeing life-changing therapies for food allergy. James R. Baker, Jr., MD, former CEO of FARE, received the Food Allergy Changemaker Award for his leadership at FARE, including the creation of the FARE Clinical Network, a bold collaborative that is changing the face of clinical care and accelerating food allergy research. Chef Alex Guarnaschelli, Iron Chef and Food
Network Celebrity Chef, was honored for her commitment to keeping diners with food allergies safe and setting an example for chefs across the country. Additionally, Lisa Gable, FARE CEO, announced the kickoff of a $200 million fundraising and awareness campaign, Contains: Courage™. The campaign is a five-year effort to highlight the “ingredients” that make children living with food allergies extraordinary, raise historic funding in support of families managing food allergies, and educate Americans about the disease. Karen and Lianne Mandelbaum and Diana Riklis and Talia Day were the Gala Dinner Chairs. Joseph Ianniello, President and Acting CEO of CBS Corporation, was the Corporate Dinner Chair. Liana Silverstein Backal and Arthur Backal, Nina Rennert Davidson and Mitchell Davidson, Kathy Franklin, Abby and Robert Goldstein, Kim and Alan Hartman, Helen and David Jaffe, Rebecca and Sacha Lainovic, Nicole and Marc Lenner, Roxanne and Dean Palin, and Stacey and Marc Saiontz were the Vice Dinner Chairs.
Diana Riklis, Talia Day, Karen Mandelbaum, Lianne Mandelbaum
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All photos Photography
by
Julie
Skarratt
About 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 every 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. Our 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. For more information, please visit www.foodallergy.org and find us on Twitter @FoodAllergy, Facebook, YouTube, and Pinterest.
David Bunning, Denise Bunning, Lisa Gable, Jim Gable
Chef Alex Guarnaschelli
Lianne Mandelbaum, James R. Baker, Jr., MD, Karen Mandelbaum
Alyssa Grosso, Reese Grosso, Kimberley Yates Grosso, Tessa Grosso
January 2019 • Total Food Service • www.totalfood.com • 73
NEWS
HISTORIC DINERS
Wantage Trio Sets Sights on Return of Iconic ‘Jersey Diner Experience
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o the delight of rural folks and foodies alike, the Double S Diner -- a classic Jersey diner with a down-home, Sussex County flavor -- has resumed serving up its country-classic fare seven days a week. The diner, which had been closed since early February, reopened recently under the new management of three partners from Sussex County, all of whom are intent on recapturing the success it enjoyed in its heyday while integrating it more closely than ever into the fabric of county life - an approach that is reflected in its updated decor. “The Double S has a history in this community, so we didn’t want to change the name, but we recognized that we’re in a farming community and set out to design a concept that’s as ‘farm’ as possible,” said Keith Yodice, a Franklin resident and lead partner of the trio. “That’s why we took this place from the 1950s, black-and-white checkered look it had before and remade it into a contemporary Sussex County farmhouse look,” he said. A construction project manager by trade, Yodice is something of an old hand at this, having built and refurbished diners and eateries in Hoboken, Jersey City, and other points throughout northern New Jersey. Taking on the Double S, he said, allowed him to build on this experience while undertaking it as a personal project of sorts. “I’m very much into restoring and reclaiming,” Yodice said. “A lot of our
The Double S has a history in this community, so we didn’t want to change the name, but we recognized that we’re in a farming community and set out to design a concept that’s as ‘farm’ as possible.” customers have come to us and said, ‘Who did all the decorations?’ But this whole place was decorated by me and Norbey,” he said, referring to himself and manager Norbey Arango, of Hamburg. However, far from being merely cosmetic, the changes to the diner also include top-shelf culinary talent in the form of culinary manager Oscar Mena, a resident of Frankford. Mena, who has been featured several times on the Food Network, served 17 years as executive chef of the Jefferson Diner before leaving to come to the Double S in November. The three partners have big plans, starting with the diner’s dramatically expanded hours and vision of making it a showcase for how local agriculture and local dining can both benefit from the farm-to-table movement. “Here in Sussex County, we have so many farms within arm’s reach, and it’s crazy not to take advantage of that,” Yodice said. The diner’s menu, while featuring all the classic ‘diner food’ that its longtime patrons hanker for, has also been updated to include the best of local produce, meats, and more. Patrons, for example, can now en-
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joy natural, grass-fed Angus beef from nearby Green Valley Farm in Wantage. Other featured specials have included ostrich from Roaming Acres Farm in Lafayette, and duck ham, duck bacon, and duck leg confit from Hudson Valley Foie Gras, in Sullivan County, N.Y. For those availing themselves of these and other locally cultivated offerings, the diner will also provide a brochure with facts about where the food comes from. “It tells you about the farm and everything you want to know about the meal you’re getting,” Yodice said. “I feel like if you educate people on where their food comes from, it tastes that much better.” Other ideas currently in the works include a plan to host a farmers’ market in the spring. “We really want to dig our heels into the whole farm-totable movement,” Yodice said. “We want this to be a place where local farmers can come showcase their vegetables and other products at no expense to themselves whatsoever, and where those who want to can come have lunch with us afterward.” Also included on the menu are homemade soups including Mena’s homemade lobster seafood bisque,
which has been featured on the Food Network’s “Diners, Drive-Ins and Dives” with host Guy Fieri. “Our potato-and-egg and other skillets are huge also,” said Yodice. Among these, he said, one of the favorites is the Farmers’ Hash, a homemade corned beef hash served with potatoes, onions, peppers, and slowcooked corned beef that can be enjoyed for a breakfast or as a side platter with almost any other meal. Yodice said the Double S Diner has implemented a new management structure as well, one in which the servers and other associates are able to take a more active role in running the business. Making them a valued part of the team, he said, makes for a happier staff who care that much more about the diner and its customers. As Mena put it, “There’s not a boss here. Instead, we’re all like family.” A fixture on Route 23 South going back nearly 50 years, the Double S Diner takes its name from a former owner, Sam Savio, whose sons later renamed it in honor of their dad. From the 1950s-style rail car where it got its start, the diner later was transformed and reopened in 2005 under the management of Eric Figueroa before closing again in early 2018. Yodice said he wants the community to know he and his partners are in it for the long haul, and that the Double S Diner is here to stay. “We just want to create something great, to rebuild the Double S and make it strong,” Yodice said. “If we can do that, we’re confident we’ll find value in it later down the road.”
BOOTH #1012
802-658-6600 | Burlington, VT | www.marsalsons.com
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Ask us about the CT Series countertop ovens! Pecinka Ferri Associates | 973-812-4277 | sales@pecinkaferri.com January 2019 • Total Food Service • www.totalfood.com • 75
EYE
METRO NEW YORK’S FOODSERVICE EVENT COVERAGE
NJRHA Honors 2018 Industry Award Recipients
I
n seven decades, only a few women have won the New Jersey Restaurant & Hospitality Association’s (NJRHA) “Restaurateur of the Year” award. Last month, another was added to the roster. At their annual Gala, the NJRHA celebrated Jeanne Cretella of Landmark Hospitality as one of the few female recipients of its prestigious, “Restaurateur of the Year” award. The annual Gala to celebrate Jeanne and three other deserving recipients was held on Monday, December 3, 2018 at Caesars Atlantic City. “It’s been a male-dominated in-
dustry, but the tide is changing,” said Marilou Halvorsen, president of the NJRHA. “Only the past recipients of this prestigious award are allowed to vote and that says even more about how deserving Jeanne is of this award. Not only does she manage eight impressive properties, but Jeanne spends endless hours advocating on behalf of our industry in Trenton and DC every year.” The 2018 award winners were: • Restaurateur of the Year Award – Jeanne Cretella (Landmark Hospitality)
• Gold Plate Award – Curtis Bashaw (Cape Resorts Group) • Hospitality Award – Robby Younes (Crystal Springs Resort) • Deborah Dowdell Lifetime Achievement Award – Tim Delaney (Delaney Realty Group) The Annual Awards Gala, which hosts approximately 350 people, is a formal event created to honor the winners and celebrate the restaurant and hospitality industry. This year, the event broke tradition and took place two Mondays after Thanksgiving (instead of the Monday immedi-
ately after). About the NJRHA: Established in 1942, the New Jersey Restaurant & Hospitality Association represents the Garden State’s 25,000 eating and drinking establishments—the state’s largest private sector employers, generating $14.2 billion in annual sales and employing over 318,000 people. Support, education, and advocacy for its members are part of the NJRHA’s recipe for success and why it has become an essential ingredient for the hospitality industry. Follow on Facebook, Twitter, and Instagram: @NJRHAssociation. Or, visit www.njrha.org for more info.
2018 NJ Restaurant & Hospitality Award Winners (L-R): Robby Younes, Crystal Springs Resort — Hospitality Award; Curtis Bashaw, Cape Resorts — Gold Plate Award; Jeanne Cretella, Landmark Hospitality — Restaurateur of the Year; and Tim Delaney, Delaney Restaurant Realty — Deborah Roy-Dowdell Lifetime Achievement Award
76 • January 2019 • Total Food Service • www.totalfood.com
January 2019 • Total Food Service • www.totalfood.com • 77
NEWS
CASINOS AND HOTELS
New President Set To Take Reins At Yonkers Empire City Casino
M
GM Resorts International announced last month that it has appointed Uri Clinton President & Chief Operating Officer of Empire City Casino in Yonkers, New York. In his new role, Clinton will oversee daily operations at Empire City and provide strategic direction and leadership for the property. For the past several years, Uri has managed MGM Resorts’ efforts to explore development opportunities in Connecticut and New York, and he will maintain an active role in these development efforts. “Uri’s proven leadership and wide range of skills have been instrumental in the Company’s development efforts in New York and Connecticut, and he will continue to build on those successes with this new role,” said MGM Resorts President Bill Hornbuckle. “Empire City is already known for its world-class integrated gaming, rac-
In his new role, Clinton will oversee daily operations at Empire City and provide strategic direction and leadership for the property. ing and dining experience, and we are thrilled to welcome Empire City to the MGM Resorts family. We look forward to further solidifying MGM Resorts’ presence as the entertainment leader on the East Coast and in the New York City region.” Uri joined MGM Resorts as Vice President and Deputy General Counsel in 2014 and was promoted to Senior Vice President and Legal Counsel in 2016. During this time, he provided legal advice and counseling on gaming jurisdictions before transitioning to Global Development in 2018. Prior
Empire City Casino
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to joining the Company, Uri held leadership roles in legal affairs with several companies, including Baha Mar, Ltd., Multimedia Games, Inc. and Caesars Entertainment Corporation. Uri holds a bachelor’s degree in political science from the University of Nevada, Las Vegas, received a juris doctorate from Gonzaga University School of Law and received a master’s degree in Management from Vanderbilt University. Clinton will assume his new role at Empire City later this month upon closing of acquisition and completion of licensing requirements. Empire City Casino is one of the largest entertainment and gaming destinations in the northeast. Featuring 5,300 of the hottest slots, electronic three card poker, blackjack, craps, roulette, baccarat and sic bo, Empire City Casino also offers guests year-round harness racing and International simulcasting, live entertainment including the best party, tribute and Latin bands, comedy, New York’s hottest DJ’s, and more. The Westchester casino offers dining options that satisfy even the most discerning palate with Italian cuisine at Nonno’s Trattoria; Dan Rooney’s, a high-energy
Uri Clinton
sports bar; Alley 810, a craft cocktail lounge with retro bowling lanes; and convenient delicious options at the International Food Court or Lil’ Cocina. MGM Resorts International is an S&P 500® global entertainment company with national and international locations featuring best-in-class hotels and casinos, state-of-the-art meetings and conference spaces, incredible live and theatrical entertainment experiences, and an extensive array of restaurant, nightlife and retail offerings. MGM Resorts creates immersive, iconic experiences through its suite of Las Vegas-inspired brands. The MGM Resorts portfolio encompasses 28 unique hotel offerings including some of the most recognizable resort brands in the industry. Expanding throughout the U.S. and around the world, the company in 2018 opened MGM Springfield in Massachusetts, MGM COTAI in Macau, and the first Bellagio-branded hotel in Shanghai.
Scan the QR code, Pre-registration January 2019 • Total Food Service • www.totalfood.com • 79
NEWS
VENTLESS SOLUTIONS
Surviving the Seasonal Slump with Ventless Kitchen Equipment
T
his time of year can be tough for the restaurant industry. The holiday parties are over, the diets have started, and the cold weather moving in are just a few reasons to keep people from dining out. The fullservice restaurants and fast casuals know all too well how this seasonal slump can impact their bottom line. So, it’s important to try and stay ahead of the game, and that means making sure you’re equipped with the right tools to get your business through the lull. Warm décor, cozy cocktails, and a new winter menu can be just what your restaurant requires to combat the decline in foot traffic this season. So, let Motion Technology Inc., be there to help! Our line of ventless kitchen equipment covers a wide range of cooking capabilities need-
ed for any type of restaurant. The AutoFry is the leader in fully enclosed and automated ventless deep-frying technology. We have a whole line of ventless fryers that serve up delicious fare in no time at all. From our single serve fryer to our high capacity double basket, we have a fryer to fit all types of businesses. Our fryers are ideal for quick serve and full-service locations looking to pump out delicious fried treats. Adding some loaded tater tots or deep-fried cheese curds to your winter menu can be what your business needs to kick those winter blues. Our family of ventless equipment is made up of multiple units, one of which is our high-speed oven, the MultiChef XL. The MCXL can bake, roast, toast, and steam with the press of just two buttons. With
this oven, your employees can serve up all sorts of tasty grub in just minutes. From appetizers, to vegetables, and even raw lean proteins, our oven can just about do it all. The combination of microwave and impinged air provides delicious food
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Adding some loaded tater tots or deep-fried cheese curds to your winter menu can be what your business needs to kick those winter blues.
fast to get your patrons in and out. So, if you’re ready to protect your bottom line and beat that winter slump, then gear up with the best equipment available to keep profits going all year long!
From bacon and eggs, to burgers and steaks, VentaGrill is the perfect solution for any business looking to expand their menu with grilled food options. With a built in ventilation and ANSUL® Fire Suppression System, VentaGrill allows for tremendous flexibility. V E N TA G R I L L . C O M
Our single-serve, double basket AutoFry is compact and perfect for businesses with a made-to-order concept. Just like its counterparts, the Mini-C is fully automated and fully enclosed. Equipped with its own ANSUL® fire suppression system, AutoFry is the safest commercial fryer on the market. A U T O F R Y. C O M
MultiChef XL ™ High Speed Oven Our MultiChef XL uses a combination of convection, rapid air impingement, bottom infrared, and precision microwave to reduce cook times by up to 80%. Using MultiChef XL is simple, in just two steps, select one of 80 presets or enter in a manual time, and press start! MultiChef XL will take care of the rest. M U L T I C H E F. C O M
80 • January 2019 • Total Food Service • www.totalfood.com
January 2019 • Total Food Service • www.totalfood.com • 81
RESTAURANT ROCKSTARS
A Word About Reservations
I
’m going to get all kinds of opinions here, but I want you to think about something that’s often taken for granted by customers and just about a given with most restaurants. I’m talking about reservations. We spend endless time filling in a book or using automated software every night of the week, and then this all changes as we make constant adjustments based on real life and a sometimes fickle public. First, let me ask does your restaurant take reservations? If you’re a white table cloth, fine dining place it probably makes sense, but there are all types of restaurants big and small, family and casual and everything in between. If you take them, are you taking reservations for all the right reasons? The public naturally call restaurants and ask for reservations. Its kind of expected, isn’t it? People call all the time at the last minute requesting a table, even on a Saturday night just because it’s the thing to do or they want to make sure they can get in. I get it. But what would happen if your restaurant didn’t take reservations? Would you create a sort of demand for your place? Its human nature to want what you can’t have. It lends a certain sense of intrigue and the customer wants it even more. This was certainly my experience with all my restaurants. I made the choice right from the get-go to NOT take reservations. We had a first comefirst serve Only policy and yes the phone rang off the hook on a nightly basis with customers trying to reserve tables. I trained my host team well to make our place sound so fun, so great that convinced guests to come anyway. We told them it was just as much
People make reservations all the time at the last minute requesting a table, even on a Saturday night just because it’s the thing to do or they want to make sure they can get in. I get it. Roger Beaudoin is the founder of the
fun waiting for a table as it was actually getting that table, and we delivered on that promise. We made our place super social, the front of house team and barstaff would treat each and every customer as an old friend, and we all entertained the customers. We passed out samples of our most popular appetizers which whet their appetites and of course increased sales of those apps. We had trivia contests, games, live music and entertainment several nights each week which kept people having more fun longer and spending more money. You see, you’re not just serving food & drink, you’re serving entertainment and experiences. You want everyone to say “Wow” in the moment and then leave feeling like these moments were an event, not just another meal at a good restaurant. Once our reputation was built, customers would actually throw money at us for a table. It was not uncommon on a typical busy night for our hosts to say “this customer just offered $200 for a table if they can be seated right now”. Of course we would politely decline, but then the buzz would kick in. The customer had a story they would tell to everyone they knew. I recall a couple times actually seeing social media posts from customers about how we refused to take their money for a reservation.
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This certainly did not hurt our popularity one bit. In fact, it was good Press! But the most important reason for not taking reservations was that it limited my overall weekly covers and profits. You see if you take a reservation, 9 times out of 10 the guest shows up late. Now you are holding a table that could have been instantly served and then turned over again quicker. Even if the person who made the reservation is on time, again more often than not, the rest of the party trickle in at different times. It could be 5 or 10 minutes or even more downtime before the service team can actually begin the dining service. Imagine that half of your tables or more are left unseated for just 10 minutes for each of your table turns every night you’re open. In this case taking reservations is limiting your table turns, total number of covers and ultimate sales and profits. This really adds up. The plain fact is a first come-first serve policy is just more efficient. This next point is really important. If your service team is well trained and strong communicators, they’ll know at an instant which stage of the meal guests are at each table, how long it will be before tables will open up to be cleaned and re-set, and then have the information to give accurate wait times. This is where efficiency and
Sales Stars Server Training System, Author of Rock Your Restaurant, a game-changing guide to Restaurant Finances and Creator of The Restaurant Rockstars Academy. He is a successful restaurant entrepreneur who has founded and operated 4 restaurants/hospitality companies over the past 25 years. Roger is a Speaker at industry events, Host of the Restaurant Rockstars Podcast and is frequently interviewed as a Guest Expert on other industry podcasts as well. Learn more at restaurantrockstars.com
communication makes all the difference. It is better to underpromise and overdeliver and not make promises that can’t be kept. It takes a certain composure and personality for a host to tell a customer that it might be forty five minutes to an hour wait for a table, but the wait will be worth it and that the customer will enjoy their experience. Hopefully more often than not the guest is pleased and surprised when their table opens up and they are seated sooner than promised. I’m not suggesting that a No reservations policy is the right thing to do for every restaurant, but I’m certain there are lots of places out there that just might benefit in a big way from this way of thinking.
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EYE
METRO NEW YORK’S FOODSERVICE EVENT COVERAGE
CRA Rebrands Annual Award Event
T
he Connecticut Restaurant Association (CRA) hosted nearly 600 guests on Monday, December 3 at Foxwoods Resort Casino to celebrate the restaurant industry and handed out fifteen coveted awards. The 24th Annual Awards Gala for the CRA was renamed the CRAzies in 2018, in reference to a Steve Jobs quote and to recognize the artistry of the industry. “The first-ever CRAzies Awards Gala was a huge success for our association, as we were able to showcase the exceptional talent that our industry has to offer in Connecticut, said CRA Executive Director Scott Dolch. “We kept telling people that this is a can’t miss event for our industry and I was very pleased not only with the turnout, but the energy that we had throughout the entire event.” New for 2018, the Restaurant of the Year category was broken up into four regions throughout the state and had sixteen total finalists. The four winners were – Present Company in Simsbury (North Region); Bread & Water in Middletown (South Region); Oyster Club in Mystic (East Region) and Arethusa al tavolo in Bantam (West Region). The overall Restaurant of the Year presented by Sysco for the state of Connecticut went to Arethusa al tavolo, who earned the award over the other three regional winners. The Chef of the Year presented by Performance Foodservice went to Chris Sheehan from Max Downtown in Hartford, Conn. Sheehan earned the award over a stellar class of finalists, which also included – Corey Cannon, Bricco Trattoria (Glastonbury); Brian Lewis, The Cottage (Westport);
Arethusa al tavolo - West Region and Overall Restaurant of the Year
Manuel Romero, Olea (New Haven); Matt Storch, Match (Norwalk) and Luke Venner, Elm (New Canaan). The Restaurant Newcomer of the Year presented by Brescome Barton went to Osa Restaurant (Middletown)
Scott Miller & Dorjan Puka - Restaurateurs of the Year - DORO Restaurant Group
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and the Caterer of the Year was Big Green Truck Pizza (New Haven). The Server of the Year went to Brian Smith from Millwright’s (Simsbury) and the final voted award was Bartender of the Year presented by Connecticut
Chef of the Year - Chris Sheehan Max Downtown
Distributors, Inc. and it went to MeKayla Roy from Zohara Mediterranean Kitchen (West Hartford). The Connecticut Restaurant Association also recognized Dorjan Puka & Scott Miller for Restaurateurs of the Year presented by Datapay Payroll. The partners of DORO Restaurant Group have created a buzz in the industry with four successful restaurants since 2010 and they are looking to open their fifth venture in 2019. The Griswold Inn (Essex) and The Place Restaurant (Guilford) were inducted into the Connecticut Hospitality Hall of Fame presented by Subway. The Vendor of the Year was The Chef’s Warehouse, which is a nationwide specialty food distributor that is based in Ridgefield, Conn. Rounding out the awards was the Friend of the Industry, which recognized State Senator Joan Hartley (D-Waterbury), who has served nine terms in Connecticut’s 15th district and has been a vocal leader for the restaurant and small business community in our state. About CRA: The Connecticut Restaurant Association is a full service, not-for-profit trade association dedicated to supporting every type and size of restaurant. We are advocates for the Connecticut restaurant industry, a hub for information and a platform for networking. We commit ourselves to offering cost effective benefits and resources you need to run a profitable business. The industry plays an integral role in Connecticut’s economy, employing more than 155,000 people and creating $7.5 billion in annual sales. Learn more at www. ctrestaurant.org.
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RESTAURANT EXPERT
WITH DAVID SCOTT PETERS
The Ins and Outs of Calculating Your Food Cost
L
et’s talk about calculating your food cost, one of the most important numbers you need to know in your business. In this article, I’m going to walk you through the food cost calculation and then give you even more tools so you can dig deeper into that number to ensure your cash is in the bank and not on your shelves. To start, I want to be very clear that calculating food cost is not your purchases divided by your sales. Why? You might order a lot of product and then not use it, so it’s left on the shelves. When you pay for all that and then you look at your sales, your food cost will look really high. The next month, because you have so much food on the shelves, you order very little. This makes your food cost look low. But that is not food cost. Food cost is
David Scott Peters is a restaurant expert, speaker, coach and trainer for independent restaurant owners. He is the developer of SMART Systems Pro, online restaurant management soft-
based on inventory. Did you just groan out loud or roll your eyes at the idea of doing inventory? You’re not alone. But the fact is to properly calculate food cost, you must start with your beginning inventory. The food cost calculation is as follows: Beginning inventory + Purchases = Total Available – Ending Inventory = Product Used / Sales = Cost of Goods Sold % Beginning inventory is what you have on your shelves at the end of last period, the last time you took your inventory. Next, you have your purchases based on accrual accounting¬ – earn or use. That means it doesn’t matter whether you paid for it. If you signed for it, it’s an expense today. Your beginning inventory plus your
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purchases gives you total available of what you could sell at the end of the period. Ending inventory happens at the end of the last day of the period. Your inventory period could be a week, a month, a day, or a year. (Further on in this article, I’ll explain why you should do inventory weekly.) So, let’s go with a weekly inventory period as an example. If it’s Sunday, the last day of your week at the close of business or before you open the next morning before anyone starts using products, that is the ending period. Beginning inventory plus purchases gives me total available, minus any inventory, gives me my use. Now, what is use? Use is what leaves the shelves. What’s the number-one way you hope to lose product? Sales! You’re in business to sell. There is also spoilage, waste and theft. • Spoilage: if you bought too many tomatoes and have to throw them away, that’s spoilage, and you paid for those, so you have to account for them. That’s cost of goods sold. • Waste: picture a server who is supposed to use a two-ounce portion cup of dressing for salads grabs a four-ounce portion cup and leaves it there. For the rest of the night, everyone who pours dressing pours four ounces. That’s waste, right? Or eyeballing handfuls of cheese on the pizza instead of using a portioning tool, there is likely waste happening. As long as it’s more than what the recipe costing card counts, it’s waste.
ware helping the independent restaurant owner remain competitive and profitable in an industry boxed in by the big chain restaurants. Download a free report to discover the #1 secret to lowering food and labor costs and running the independent restaurant you’ve always dreamed of. Learn more about how David can help you at www.TheRestaurantExpert.com.
• Theft: I know what you’re thinking, “I don’t have any thieves in my business, David. We’re a family business.” Look, there is theft in the restaurant business. Period. What I want to do is put systems in place and management on the floor to keep honest people honest and get the dishonest guy. • Comps (not rung up in the POS) Last but not least are comps that are not in the POS system. This is you taking tax advantage of your business and taking product home for personal use. This is different from comps that are rung up because if I comp that burger, chef gets the full $10 credit for food costs. No problem. Beginning inventory plus purchases minus ending is use. Use divided by gross sales gives you your food cost (also referred to as cost of goods sold). For instance, if I calculate a 30 percent food cost, that means for every dollar I bring in, I put out 30 cents in product. Now, we can stop here, and you’ve
continued on page 92
Meadowlands Convention Center • Secaucus, NJ April 17-18, 2019 • www.njrhexpo.com
Why Exhibit? $41.2 billion in sales for the restaurant and hospitality industry 103,000 guest rooms and 1,130 hotel properties 17,957 eating and drinking establishments Over half a million people employed in the foodservice industry 21.6 million occupied room nights annually Above facts courtesy of the National Restaurant Association and the American Hotel & Lodging Association
Contact us to exhibit! peter@njrhexpo.com • (646) 942-2042
njrhexpo njrhexpo2019 January 2019 • Total Food Service • www.totalfood.com • 87
INDUSTRY PERSPECTIVE
WITH FRED SAMPSON
Handling Complaints Is Important
A
survey by a major consumer group reports that the handling of complaints by various industries, retail and food service in particular, has not improved. In fact, the number of complaints has grown. I thought it would be appropriate to refresh and recycle a column I wrote about five years ago. To “complain” has been described as any of the following: disapprove, deplore, criticize, denounce, differ, dissent, charge, report adversely, reproach, oppose, grumble, whimper, remonstrate, fret, protest, fuss, moan, make a fuss, take exception to, object to, deprecate, enter a demurrer, defy, carp, impute, attack, refute, grouse, kick, bitch, grouch, grunt, beef, bellyache, and kick up a fuss. No matter what you call it, a customer complaint must be handled without delay. Fifteen percent of unresolved complaints will result in a loss of business. Most complaints deal with poor service and/or a poor attitude, according to Bill Marvin, The Restaurant Doctor. “A typical business hears from only 4 percent of its dissatisfied guests; the other 96 percent quietly go away, and 91 percent will never come back.” Think about this—angry customers tell up to 20 other people when they are dissatisfied. Unattended complaints can be injurious to your business health. The most deadly complaint is the silent one, the one that you never get a chance to correct and, unfortunately, the customer never returns. I think it’s fair to say that today’s con-
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
No matter what you call it, a customer complaint must be handled without delay. sumer has become more critical, especially of service. I’m not just talking about our industry. I’m talking about service in general: voicemail systems where you never come in contact with a non-recorded human voice; toll-free calls where you hold for five, ten, or more minutes and a recording keeps telling you how important your call is; automated phone systems that have so many options you forget why you called; check-out counters where they can’t find the bar code on a product you want to purchase, and they practically have to call the manufacturer to get the price—and you chose this line because it was the super speedy one. As a result of this kind of environment, consumers are more sensitive and conditioned to what they perceive to be impersonal service that is not meeting their expectations. They are more demanding and defensive and thus more critical. This puts an additional burden on an industry such as ours, where human contact is so important. It begins from the time guests enter the front door until they leave, which can be anywhere from five to 75 minutes. Multiply that by the number of customers you serve in the course of a day and you soon realize how exposed to complaints you can be.
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Are you prepared to deal with complaints effectively? Do you have a written or at least a verbal policy, procedure, or strategy for dealing with complaints? Is every member of your staff/team aware of it? If not, they should be; dealing with complaints can be a risky business unless you have a plan. There are many areas to consider, such as: What is the problem? When does a staff member send for management? What is the customer’s level of emotion? Is there potential liability for circumstances such as the spilling of a hot beverage or the soiling of a customer’s garment? Then there are the actions of other guests, such as talking loudly when using a cellphone or allowing unruly children to run through a dining room. All of these are common occurrences, and handling them properly and promptly sends a positive message to your guests. Many establishments consider the handling of customer complaints so crucial that they not only have a written policy which is reviewed with every new hire, but they have the team/ staff member sign off on it to make sure they understand how important it is to deal with a complaint. In a survey I conducted with a group
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
of consumers, I asked the following question: “When you find the need to register a complaint about an aspect of eating out, such as food, food temperature, or service, how do you feel it is handled?” Fifty percent said the complaint was handled satisfactorily; 20 percent said they felt they were receiving lip service; and 30 percent said that they didn’t complain, they just would not return to the establishment. If the group I surveyed is representative of consumers in general— and I believe it is—then 50 percent of the public is satisfied and 50 percent is not. Perhaps it’s time to review your policy as it relates to complaints. I will add that when an observant waitstaff or manager notices and asks about uneaten food set to the side by the customer, this may prevent a silent complaint and even inspire recommendations from the customer. It costs five times as much to get a customer as it does to keep one. Don’t let the customer walk out the door, never to return, because of something you didn’t do—and that was, not responding to their complaint.
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Emma’s Torch, from page 28 of students’ homes, such as the lotus root dyed pink with dragon fruit sauce that was prepared by a Chinese student for the second course of the December dinner. Before the first course was served, as the clock ticked down, the restaurant’s founder, Kerry Brodie, spoke over the sounds of sizzling pans. “There is an incredible amount of value of welcoming in refugees,” she said, “and it benefits us from an economic perspective, it benefits us in terms of flavors and cuisines.” In an eight-week, paid apprenticeship, trainees learn how to properly use knives to slice, dice and chop. They also take English classes and participate in mock job interviews. They receive 400 hours of culinary training and are paid $15 an hour for their work at the restaurant and on catered events. In 2017, every graduate was placed in a culinary job. “The level of training we can provide our students is unparalleled,” Brodie said, “because by the time they are graduating and we are helping them secure a job, they know what it is like to work in a restaurant and they are ready to take on new jobs and, more importantly, to begin new careers.” On the day of the December dinner, one of the four trainees in the graduating class was nervous. After concluding her meal prep, however, her nerves gave way to high spirits, even as she described the dangerous circumstances that led her from Baghdad to Brooklyn. Aya fled Iraq two years ago, fearing persecution because her husband was a professor. Violence against academics became common after the US-led invasion in 2003; the couple were being threatened for her husband’s refusal to obey militias. Aya asked for her real name not to be used in this piece, because she feared for the safety of family members still in Iraq. Granted refugee status, Aya arrived in the US in January 2016. She studied
Deirdre Flynn, from page 62 computer programming for two years but that gave way to cooking, as her efforts were praised by teachers and friends. “One day,” she said, “my teacher said: ‘Why don’t you open your own restaurant because your dishes and recipes are delicious.’” Aya thought her teacher was joking but the praise kept coming, especially from her husband. He had always adored her cooking, she said, refusing to order in restaurants food that she could make at home, because it could not possibly be as good. In Iraq, she could buy their favorite foods cheaply and easily. In the US, she had to craft meals from start to finish, scouring markets for Arab ingredients. “It is very hard to find Iraqi food here,” she said. “I depend on everything myself.” But as Aya kept friends, family and teachers happy with her meals from home, it was clear her future lay in cooking, not computers. The refugee agency Hias connected her with Emma’s Torch. At the graduation dinner, the selfreliance that helped Aya make prized Iraqi meals nearly 6,000 miles from home was threaded into her dishes. A relative, for example, had visited and brought a common ingredient: black lemon, which is actually dried lime. For the fourth course of the dinner, Aya mixed it with raisin, almonds, yellow rice and fried fish. With two months of culinary training under her belt and the support of Emma’s Torch, Aya is now searching for a job. “The whole time they have been here, they talk about what they want for their careers, what they think is going to benefit them long term and what we can do to support them,” Brodie said. “So that’s why by the time they graduate, it’s still an intimidating process, but they know they have us in their corner.”
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doesn’t take a side on the pros and cons of channels. What we try to do is provide our members with resources and contacts based on how they choose to go to market and put them in touch with people that can help them. I can tell you that the lines are more blurred today than ever. It’s been interesting to watch the meaning of the “NA” in the NAFEM name evolve. Defining it has been a work in progress. As we get ready for Orlando, a NAFEM member needs to manufacture with brick and mortar in North America or contract with somebody to make the product for them. They are recognized in the industry as a manufacturer or they are the selling arm of a parent or a brother or a sister company who manufactures for them. Although it still is a bit gray, what happened eight to ten years ago, is that a lot of North American food service equipment manufacturers entered into partnerships for established plants and manufacturing facilities in other parts of the world to service those markets because from a business perspective it simply doesn’t make sense to ship a walk-in cooler to Shanghai. When we covered the HOST Show in Milan last year it dawned on me that the point of demarcation for doing business in the US is NSF and UL certification..your thoughts? We make it a requirement. You have to have those agency certifications for membership. When we changed the roles and we allowed non-North American companies into NAFEM, I think the members thought the flood gates were going to open and the foreigners for a lack of a better way to put it were going to overtake the association. It’s not the case because just like there are barriers for entries to us in certain countries, establishing distribution and setting up service. So we’ve never had more than 20 affiliate
members. Tariffs on imported goods have become a big issue. How will that be reflected on the NAFEM show floor in Orlando? I don’t think it will have any impact on the show floor. However, the next round of retaliatory tariffs are supposed to hit the first week of January, so that could change some things. I cringe on Fridays because it seems like on Fridays that’s when things happen and things change. I do know from the meeting I was at last week that the general feeling on the Hill is that everything with China is going to get resolved. You’ve been doing this long enough to see generations of folks retire and move on. I’m interested in your thoughts on how we are going to attract a next generation of equipment and supply professionals. It’s a huge challenge. We’re talking about people, who can fill a number of different types of skills, Our industry has opportunities with people who have IT related skills, and project management skills, and design capabilities. Whatever your particular interest you can find it in this industry. NAFEM has a couple of things underway that are pretty exciting. So we have piloted a program with Sinclair Community College in Dayton and our members have done this too. To create a program and sort of a playbook that we can hand to members to say, here’s a great way to interact with your local community college. Can you talk about NAFEM’s subsidy program that pays for buyers to attend the show? Our planning committee chose only to offer subsidies to industry professionals that had never attended a NAEFM show before. So we will have about 350 new folks coming to their first NAFEM show.
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HostMilano, from page 70 of hotels and restaurants. That said, the desire for alternative products, such as those free from milk and its derivatives, as well as gluten-free, lowcalorie and vegan options, is growing. Trends that require a new, more integrated approach to the product, enhancing the fusions facilitated by the HostMilano concept. But there’s room for more! The coffee culture continues to expand, thanks to consumers who are becoming increasingly mindful of the origins of the raw materials – now almost equivalent to terroir in wine production – and who seek mono-origin and organic coffee, whilst enjoying experimenting with new extraction methods in addition to the classic processes used for espressos and filter coffee, such as the dripper, aeropress and cold-brew techniques. The Furnishings-Tableware-Technology macro-area accounts for the remaining 18% and has seen one of the most significant growth rates of all. If the out-of-home segment now validates this lifestyle choice, then the format and layout are to be considered essential to the success of all and any project. With this in mind, the contract and consultancy sectors, in addition to the high-tech segment, are becoming increasingly important in helping to integrate the experience of online sociality with ‘physical’ conviviality. A focus on professional growth HostMilano 2019 is also characterised by the attention that it devotes to developing professional skills, thanks to an extensive schedule of at least 500 events, including workshops, data and research presentations, tastings, training opportunities and compelling competitions. In collaboration with POLI.design, the Polytechnic University of Milan spin-off, the Smart Label Award is back; this year, the acknowledgement that recognises the most innovative of products and services, will be joined
Peters, from page 86 by the complementary Design Talks workshops. Sponsored by the ADI (Italian Association for Industrial Design), SMART Label highlights the sector’s ability to think outside of the box in terms of revamping the offering: 497 candidacies over the past three editions, 156 companies awarded the SMART Label, and more than 20 special recognitions (the Innovation SMART Label), presented to products capable of determining significant evolutionary milestones. The selection process has also begun for the finalists who will participate in the 2019 edition of the FIPGC Cake Designers World Championships and the FIPGC World Trophy of Pastry, Ice Cream and Chocolate organised by the International Federation of Pastry, Ice Cream and Chocolate. These championships, held every two years, will for the third time be held during HostMilano, on October 19 and 20 2019 and October 21 and 22, 2019, respectively. This year’s captivating theme for both championships is The Art and Tradition of Your Nation: a celebration of different flavours and colours, enabling each national team to bring different aromas and ingredients to the competition, thereby re-interpreting their local traditions with a modern twist. Dozens of other events are being planned with details being announced in the months leading up to the event. Great emphasis is also set to be placed on the European Pizza Championship, organised by Pizza e Pasta Italiana and the Italian School of Pizza-Makers, the show-cooking events in partnership with the APCI (Association of Professional Italian Chefs), and the 6th Italian Coffeehouse Grand Prix, organised by AICAP (Italian Academy of Coffee Masters) and ALTOGA (Association of Coffee Roasters, Importers and Food Wholesalers in Lombardy). All updates are available at: www. host.fieramilano.it, @HostMilano, #Host2019.
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done more than a lot of independent restaurant owners. But some of you are thinking, “David, I’ve been doing this,” or, “But David, I want to do more.” That’s where the four extra calculations come in. With these four calculations, you put more and more money in your bank account. Before I explain the four calculations, let me assure you nothing I give you is too tough. There’s no Pythagorean Theorem, no coefficient of friction formula. There’s nothing fancy. It is literally just addition, subtraction, multiplication, division. You just have to understand where the numbers come from and how to use them. Calculation No. 1: The first equation is your average inventory: beginning inventory plus ending inventory divided by two. How do you use that? That is the second calculation. Calculation No. 2: Remember that product we use? I’m going to use average inventory to come up with an inventory turn. What is an inventory turn? If you fill your shelves and empty them and then refill them, that’s a turn. But it’s a theoretical turn because you don’t actually empty your shelves 100 percent. It’s a dollar value turn. If you fill your shelves with $3,000 in product, then use and replace $3,000 in product, that’s a turn. This is true even if you have items that move very slowly and are still sitting on the shelves for months at a time. How many inventory turns do you think a restaurant should have in a calendar month? It’s four to six. For breakfast places, it could be as many as six to eight because there’s just not enough room to store all of the eggs. That means at any given time you should have at the most three to four days’ worth of food on your shelves. You’re not going to run out because you’re receiving orders all the time. You’re not going to deplete down to where you have almost nothing on the shelves. You have three days you could make it at your lowest point. But you’re making better use of your cash,
which I’ll explain in a second. Calculation No. 3: Look at your change in inventory. Ending inventory minus beginning inventory. Did your inventory go up and down? If you have less product on the shelves, it means you have more money in your bank account or pocket. If you have more product on the shelves, it’s more money on the shelves at risk to be wasted, spoiled or stolen. Calculation No. 4: The fourth calculation is a budget variance and you can’t have a budget variance if you don’t have a budget. The importance of having a budget is too big to be covered here but know that having one helps you dig deeper into your food cost and strengthen your cash position. These four calculations go the extra mile in protecting your cash. Owners, what pays your bills? Cash or profits? CASH. Last time I checked, you can’t go to the power company with a case of steaks. Cash is king so managing your cash flow is important. All of calculating and examination should be done at a minimum monthly, but I really recommend you do it weekly. Here is why. Even if you do your inventory and make these calculations monthly, you get your profit and loss statement on the 15th of every month (if your accountant is that timely). It’s likely the numbers don’t line up with what you thought, but it’s 15 days into the next period, halfway through another month. You can’t go back and fix the past six weeks and now you only have two weeks left in the current month. That means you and your managers have made the same dumb mistakes for 45 days in a row. With weekly inventories, you take a snapshot of what your food cost is that week. If there’s a mistake, you’ve got a week to correct it. Better yet, if it’s a big mistake, you’ve got three more weeks to turn the month around. When you calculate your food cost on a weekly basis, your managers should never miss budget and your food cost is on target.
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HUB, from page 38 be evaluated and discussed with the employee. Once you have decided how you will create and implement your program, be sure to draft a detailed policy outlining your drug testing program, along with specific procedures, rules and protocols. You should make sure all employees have access to this policy so that company expectations and
procedures are clear. In addition to testing, your drugfree workplace policy should meet your state’s regulations and should be specific to your business. Review workers’ compensation and unemployment compensation disqualifications, address prescription medication (including medical marijuana) disclosures under the Americans with Disabilities Act (ADA).
Organizations that battle the dangers of workplace substance abuse head on, will only benefit long term with healthier employees, heightened productivity, decreased absenteeism and workers’ compensation claims. An experienced insurance advisor can work with you on developing a plan that helps you meet your goals and reduce your exposure to risk.
1. http://www.whitehouse.gov/sites/ default/files/ondcp/Fact_Sheets/effects_ of_drugs_on_economy_jw_5-24-11_0. pdf 2. https://www.samhsa.gov/data/ report/substance-use-and-substanceuse-disorder-industry
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Restaurant Employee Turnover, from page 54 that the women were subjected to unwelcome and offensive sexual remarks and lewdness by male supervisors and coworkers. The EEOC further claimed that in retaliation for her complaints, the restaurant fired the server and reduced hostess/cashier’s hours and the sexually hostile work environment escalated, which led to her resignation. In October 2018, a company that manages over 30 Applebee’s restaurants in New York paid $100,000 to settle a sexual harassment/retaliation claim brought by the EEOC. The complainant was a transgender individual employed at an Applebee’s who alleged harassment in the form of crude and derogatory reference to the individual’s transgender status, as well as repeated and intentional references to the individual (who identified as female) with a male name and male pronouns. The defendant allegedly failed to stop the harassment and fired the employee. Regardless of the merits
of the underlying sexual harassment claim, firing the employee clearly made matters much worse and more expensive for the restaurant than they would have been otherwise. Importantly, it is unlawful to retaliate against employees who make even meritless complaints, if the employee reasonably believed that they were the victim of sexual harassment. For example, a New York federal court held that four vulgar statements made to an employee did not rise to the level of “sexual harassment,” but that the employer could still be liable for retaliation for firing the employee over her complaint and her efforts to convince fellow employees to be witnesses for her. Moreover, termination is not the only form of retaliation employees can sue over. In fact, any negative action that would cause a reasonable employee to be deterred from bringing a discrimination complaint, could be considered unlawful retaliation. That
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could include things like changing shifts, changing duties, reprimands, negative evaluations, or even yelling at the employee in the presence of others. That means that all such actions, which should be routine (except for, perhaps, the yelling) could become potential landmines. Unquestionably, no restaurant, or other employer for that matter, can realistically be expected to eliminate all inappropriate, vulgar, sexist, racist, or otherwise discriminatory speech. So why even try to do so? Restaurants need to try harder than other businesses because their high turnover makes it far more likely that a termination will tee up a retaliation claim than in other businesses. Practical steps restaurants can take to minimize their risk include the following: • Emphasize to managers the need to police inappropriate comments;
•
Warn anyone whose behavior generates a discrimination complaint not to retaliate against the employee who complained, even if the complaint lacks merit. Again, if the employee reasonably believed discrimination laws were broken, their complaint is protected under the law; • Keep a record of all complaints of discrimination; and • Ensure you have documented evidence to support termination of any employee, but especially any employee who recently made a complaint. Policing speech is challenging in any workplace, especially those like restaurants where youth and irreverence are the rule not the exception. But it is even more challenging to have routine employee discharges and other actions, turned into unnecessarily risky and potentially costly ordeals for no good reason.
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January 2019 • Total Food Service • www.totalfood.com • 99
Bobrow, from page 10 eties and it’s essential to make the tongue believe that the flavors that pass over it are unique and just different. May I suggest roasting your citrus fruits, letting them cool and then juicing this oven caramelized citrus into tasty juice- to ‘raise the bar’ over the classic, and then creating your own new classic, with this very different combination of flavors. Another wake up the dreary palate of winter is with mint. But I don’t suggest buying fresh mint, you already have that in the kitchen, and most of it really sucks at this time of the year. What I’m suggesting is mixing a portion of Menta Branca, you know, that bottle over there on the bar that you don’t quite know what to do with? Yep. That’s the more refreshing cousin of Fernet Branca, made with mint. One of the most well-known ways of serving Menta Branca is with cola, but I really like it with Q-Drinks Tonic Water, and a pinch of sea salt. But what makes the Menta Branca really sing in this take on the G&T is the gin itself. I recommend floating a bar-spoon of Botanical Gin, like FEW Spirits Breakfast Gin-if you can find it, over the top of the mint-scented G&T. I call it the: Hassler Steps Ingredients: • .5 oz. Menta Branca • 2 oz. FEW Spirits Breakfast Gin • Q-Drinks Tonic Water • Pinch Sea Salt • Angostura Bitters Preparation: 1. Chill a Collins Glass with icepour out and add fresh ice 2. To a Cocktail Mixing glass, filled ¾ with ice, add the Menta Branca and the Gin 3. Stir to combine and chill 4. Pour into fresh ice in your Collins glass 5. Top with Q-Drinks Tonic water
6. Add pinch of sea salt and dot with Angostura Canada Is Just Over There Apiece For this cocktail, start by roasting 4 grapefruits, split in half and sprinkled with Angostura and Demerara sugar for One Hour at 300 degrees, cool and juice Ingredients: • 3 oz. Barr Hill Gin • 3 oz. Roasted Grapefruit juice • 3 Q-Club Soda • .5 oz. Dark Simple Syrup if necessary to taste • Lemon Zest Preparation: 1. To a Cocktail Mixing glass, fill ¾ with ice add the Barr Hill Gin and the roasted juice 2. Stir to combine and chill. Adjust sweetness if necessary, but do not make it sweet! 3. Pour into a Double Old-Fashioned glass with one large cube of ice 4. Garnish with Lemon Zest Corgi Distillery makes some righteous gin, right in Jersey City, NJ. British in style, they are elegant and frosty against the palate, especially in this little remarkable refresher with slippery and refreshing cucumber as the base liquid. Live at Leeds Ingredients: • 1 oz. fresh cucumber juice strained • 3 oz. Corgi Distillery Pembroke Gin • .5 oz. Luxardo Maraschino Liqueur • Spray of Lucid Absinthe in the coupe glass • Tiny Splash of Q-Drinks Club Soda Water
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Preparation: 1. Chill a coupe glass with ice and water, pour out 2. Spray the inside of the coupe with the Lucid Absinthe 3. Add the Cucumber juice and the Luxardo 4. Float the Corgi Pembroke Gin over the top 5. Dot with a bit of the Q-Club and serve with a smile Frosty Demeanor I love Hendrick’s. Is it the cucumber or the rose? Here is a crushed ice frappe that brings your gin to a marvelous conclusion with a bit more rosewater- and lemongrass to drive the point home. Ingredients: • 3 oz. Hendrick’s Gin • .25 Rosewater • .25 lemongrass concentrate
• • • •
(comes in a tube in the fridge) .25 freshly squeezed lemon juice Crushed Ice .25 raw honey simple syrup if needed Tonic water of your choicebut NEVER corn syrup based from a drink gun. that’s just lazy.
Preparation: 1. Reconstitute the lemongrass concentrate with fresh lemon juice and a splash of water 2. Add the mixture to a Boston Shaker filled ¾ with ice 3. Add the Hendrick’s Gin 4. Add the Rosewater 5. Cap and Shake hard 6. Pour into two rocks glasses with a chunk of ice in each 7. Add a splash of tonic of your choice to finish
January 2019 • Total Food Service • www.totalfood.com • 101
IRFSNY, from page 8 Inc. creators of patented, plantbased organic and Kosher solutions and will prepare Zucchini Noodles With Romesco Sauce and Real Vitality Tonic. Presentation of the Torch Award to Chef Marcus Samuelsson: The Torch Award was created to honor outstanding chefs and/or restaurateurs who embody certain qualities and will be presented to Marcus Samuelsson, the acclaimed chef be-
hind many restaurants worldwide including Red Rooster Harlem, Red Rooster Shoreditch, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won multiple James Beard Foundation Awards including Best Chef: New York City. Monday, March 4 - Center Stage Chef Jeff Trombetta and JP Vellotti - Is kelp the new kale? JP Vel-
lotti, President, East Coast Kelp Farms teams up with Chef Trombetta, Culinary Professor of Norwalk Community College to discuss kelping today! Kelp is a sea vegetable that is versatile, tasty, local and sustainable. Chef Anita Lo - Michelin Star Chef, 3-Stars New York Times, Iron Chef Winner, Top Chef Winner will present a cooking demonstration and a limited number of signed cop-
ies of her new cookbook Solo: Easy Sophisticated Recipes for a Party of One will be distributed. Foodservice Council for Women Panel followed by the Beacon Award presented to Chef Amanda Cohen. • Moderator: Kathleen Wood, Founder, Kathleen Wood Partners • Amanda Cohen, Chef/Owner, Dirt Candy • Elizabeth Falkner, Chef/Author/Artist • Anita Lo, Michelin Star Chef, 3-Stars New York Times, Iron Chef Winner, Top Chef Winner • Claire M. Marin, Proprietor, Catskill Provisions Chef Amanda Cohen - After receiving the Beacon Award, Amanda will present a culinary demonstration from her award-winning vegetarian restaurant and a limited number of signed copies of her book Dirt Candy: A Cookbook will be distributed. Chef Fabio Viviani will prepare and share a Fresh Fettuccini with Roasted Pinenuts and Basil Pesto. Plus, a limited number of signed copies of his book Fabio’s 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes will be distributed. Rapid Fire Challenge: Meatless Monday Edition sponsored by Total Food Service and supported by Meatless Monday will feature three selected chefs who will present their finest and most creative meatless dish for a chance to win $1,000. Judges include: • Maria Loi, Chef, Restaurateur, Greek Food Ambassador, Author, Healthy Lifestyle Expert • Peggy Neu President, The Monday Campaigns • Gennaro Pecchia, Partner, @
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•
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aosbysosa/co-host @rolandsfoodcourt @siriusxm Fabio Viviani, Chef, Culinary Personality, Restaurateur, Cookbook Author Moderator: Fred Klashman, Co-Publisher, Total Food Service
Tuesday, March 5 - Celebrating Fat Tuesday Chef Scottish Francis, The Donut King will provide attendees with mouthwatering Beignets. Chef Adam Lathan will demonstrate his award-winning Gumbo made with his signature 2-hour roux, and secret blend of herbs and spices.
internationalrestaurantny.com. The 26th annual trade show and conference will be co-located with Healthy Food Expo New York and Coffee Fest, and one badge will grant attendees access to all three events offering the largest food & beverage experience in the Northeast. Healthy Food Expo New York will bring attendees access to the latest and greatest healthy products from organic, vegan, gluten-free and allergy-safe to hormone-free, non-GMO, plant-based,
low-sodium, low-fat, and more. Coffee Fest will bring all things tea and coffee under one roof to provide attendees with the most innovative products in the industry. The show is owned and managed by Clarion UX (www.clarionux.com), and sponsored by the New York State Restaurant Association (www.nysra. org). Clarion UX produces 37 events across 13 sectors of both trade and consumer events. Clarion UX, which is the
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Hip Sip: Battle of the Modern Bartender Competition - Mardi Gras Edition, sponsored by Professional Bartenders Association and Bar Business Magazine will feature three bartenders who will compete to win $1,000 for the best French 75, Hurricane, Sazerac, Vieux Carré, etc. Judges include: • James Menite, world renowned bartender from the Palm Court at the Plaza Hotel • Warren Bobrow, 6x Author/ Chef/Barman/Cannabis Alchemist • Claire M. Marin, Proprietor, Catskill Provisions. The 2019 International Restaurant & Foodservice Show of New York will be held Sunday, March 3 - Tuesday, March 5 at the Javits Center in New York. The tradeshow and conference will provide thousands of industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and hundreds of leading vendors and purveyors dedicated to serving the restaurant & foodservice community. For more information, go to
U.S. division of Clarion Events, UK, and backed by The Blackstone Group has become one of the fastest growing event companies in the U.S. with aggressive growth through both acquisition and launch. Clarion acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion UX has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA, and Fairlawn, NJ. www.clarionux.com
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January 2019 • Total Food Service • www.totalfood.com • 103
Valiant, from page 18 ACA is in-fact constitutional. This is likely to occur in Spring 2019. Under this scenario, it is unlikely the case would get to the Supreme Court. There is another key dynamic in the ruling, one that will take a decidedly political turn. If the ruling stands and it is taken to the Supreme Court toward the end of 2019, this will ultimately become a central topic of focus for the 2020 election cycle. Candidates will no doubt address their stance on healthcare and ACA impact. What does this mean for business seeking ACA Compliance? In truth, nothing in the near-term, or even throughout 2019. As stated above, the ruling will most likely make its way throughout the judicial system, and, until a final ruling is handed down, ACA Compliance is still very much the law, and companies need to ensure they are able to comply with the regulations. How much of an impact? Well, the Congressional Budget office and Joint Committee on Taxation (CBNO) projects employer responsibility penalties totaling $200 Billion over a 10-year period (this was a projection made before the ruling came down, however). Perhaps more relevant to most businesses is the failure to provide health insurance. Many businesses may think that since there is a ruling that potentially invalidates the ACA, that they need not comply. This is not the case, and the fines can be significant if you don’t meet the requirements. In fact, failure to offer any health insurance coverage under the ACA will result in a fine of $2320 per Full Time Employee FTE. This can add up if you have a number of employees that fall under ACA eligibility. Even if you comply, the fines associated with not filing with the IRS or furnishing the proper 1095-C
forms for your employees can result in a $1000 fine per FTE, and $250 per missing form. “Fines such as these can have a major impact on a business,” says Bellistri. “I’ve seen penalties issued from the IRS to businesses, both large and small – that range from $40,000 to well over $1M.” How to stay on top of ACA Compliance and Mitigate Risk While there is a level of investment that an organization must take on to provide coverage for Affordable Care Act compliance, the risks associated with not making that investment is very high and can potentially bankrupt a business. The best thing that companies should do in their business is mitigate risk in ACA fines and work with providers in the market to manage and track their eligibility and applicability to ACA, and understand the impact of these compliance risks, with help from experts and solution providers. By building a system that allows you to manage and track your compliance within your workforce, and provide you with real-time visibility into eligible employees, the cost options, and the proper regulatory reporting, you can take the manual effort out of the equation. This way, whether ACA is mandated or not, you will have a system that protects you and your employees. For more information on learning how ACA Compliance impacts you and what you can do to mitigate risks, check out Valiant’s ACA Compliance solution, in partnership with August Benefits Nimble Reporting platform. Valiant’s hospitality solutions feature easy integration with your POS system, calculate meal credits, accurately report on tips and ensure compliance with spread of hours pay, all in one place. Learn more at www. valiant.com/expertise/hospitality
104 • January 2019 • Total Food Service • www.totalfood.com
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January 2019 • Total Food Service • www.totalfood.com • 105
Starbucks, from page 4 ential destinations. This appears to be a savvy investment Euromonitor International predicts experiential spending by consumers will hit $8 trillion by 2030. At this new Reserve Roastery, consumers can sample coffee flights at the experience bar and explore the scoop bar, where consumers can take home bags of 14 rotating coffees from farms around the world. The format also includes the first Arriviamo Bar — a craft cocktail bar
Faith Hope Consolo, from page 20 where mixologists serve drinks featuring coffee and tea. Each roastery also features a unique piece of art. In the New York location, this is a 10-foot, 2,000-pound copper siren created by Brooklyn artist Max Steiner. These features on their own should, at the very least, generate curiosityinduced visits and digital-minded consumers hungry for Instagrammable food and locations.
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and took a part-time job there coldcalling landlords and retailers, hoping to find vacant stores and shopkeepers who wanted to lease them. So great was her knack for dealmaking that she was soon recruited by the retail powerhouse GarrickAug Worldwide. She remained there for nearly two decades, eventually becoming vice chairwoman. She joined Douglas Elliman in 2005. Early in her career, Ms. Consolo met Jerome Sidel, a Wall Street bro-
ker and financial consultant, when she showed him a rental property and then offered to walk his dog. The pair were together for decades, although Ms. Consolo rarely discussed their relationship. “She was relentless in her pursuit of her brand; that was her world, her brand in real estate,” said Adam Sidel, Jerome’s son from a previous marriage, referring to Consolo’s constant efforts to publicize her business. “Aside from that, it was my father. They were deeply committed for more than 30 years.” Consolo understood what it meant to be part of a community. She took leadership roles and was active in the Commercial Real Estate Women network, Association of Real Estate Women and the International Council of Shopping Centers. A recent recipient of Mercy College’s Trustees’ Medal, she helped support the New York City Opera, Citymealson-Wheels, the American Heart Association, Women in Need, Dress for Success and the Association of Real Estate Women Charitable Fund. When she died, Consolo was in the midst of several deals. “We were actually in negotiations for a Madison Avenue property,” said Norman Sturner, the chairman of MHP Real Estate Services. “She was a force - a retailing force. If you wanted to get a store, you had to have Faith.” Her legacy will be marked by the impact she had on the revitalization of many of the City’s neighborhoods. That included a very early vision for the rebirth of Harlem as a retail destination.
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Cash In Restaurants, from page 2 “At our cashless locations, our team members were able to do 5–15% more transactions an hour, which means guests were in and out several minutes faster in a cashless store than one that accepts cash. And while it took some adjustments to consumer behaviors, most guests have adapted to paying with card or app and understand why we’re moving this way,” the company said. Jessica Walker, President and CEO of the Manhattan Chamber of Commerce, noted businesses decide to stop accepting cash for a number of reasons, including convenience and increased security. “Just on the face of it, I think it goes against where we’re headed with the modern economy,” she said. “I think it would be a mistake to move in this direction without really thinking about the ramifications and hear from business owners about why they
might be doing this.” Torres said he suspects businesses will mobilize against the bill because it’s “tinkering with their convenience status quo.” “But just like we have to protect against gentrification in our neighborhoods, we have to do the same with gentrification in the marketplace,” he said. “Requiring credit cards for consumption is a little like requiring identification for voting - it has the effect of erecting barriers for communities of color.” In his legislation, Torres proposed a $250 penalty for a no-cash restaurant’s first offense, and a $500 for each subsequent violation. He expects that the cashless chains and the business community will make a stink about the measure, but he remained hopeful that the City Council will ultimately support it.
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108 • January 2019 • Total Food Service • www.totalfood.com
PROMOTION
THE WORLD HOSPITALITY & FOOD SERVICE EVENT
26-30 JANUARY 2019 E U R E X P O LY O N F R A N C E
SIRHA, THE PLACE WHERE TOMORROW’S FOOD TRENDS COME TO LIFE that more than 200,000 professionals, including 25,000 chefs, enjoy for its friendly ambiance. They converge to Sirha in Lyon to exchange and soak up the major trends in food, catering, new techniques and services. Together with the 3,000 exhibitors, our 10 areas dedicated to animations and demos, as well as the 21 contests contribute to encourage creativity and boost business.
WHAT ARE THE EMERGING TRENDS FOR THIS EDITION?
INTERVIEW WITH MARIE-ODILE FONDEUR, MANAGING DIRECTOR OF SIRHA TRADE SHOW HOW WOULD YOU DEFINE SIRHA IN 2019?
Thanks to this intimacy, we can spot the major emerging influences that will impact consumers’ tastes and requirements. For this edition we have identified and reviewed 7 influences that will be represented at the trade show. Consumers are increasingly aware of the impact they have on our environment but also of what’s good for their health. And yet, at the same time, they seek real experiences at the restaurant. We have carried out some long term projections in order to anticipate even further the consumers’ future behaviour.
RCS LYON 380 552 976 - Photos : F. Mainard / Le Fotographe / Studio Egerie Photographie
By focusing on the influences and innovations in the industry, while at the same time preserving the spirit of a festive gourmet event that is its signature, the event has become one of the most important trade shows in the Food Service industry worldwide. It is an exceptional venue for business
Our network of events and global partners enables us to continually interact with players in the Food Service industry. This puts us in a privileged position. Sirha is also in close contact with chefs all over the world, in particular through the Bocuse d’Or and Coupe du Monde de la Pâtisserie contests.
HOW WILL YOU SHARE THE DECODING OF THESE EVOLUTIONS AND INNOVATIONS? Our mission is to share the most recent influences in the Food Service sector in order to better prepare professionals in the industry to tackle the challenges to come. To this effect, we propose a series of surveys, areas dedicated to demos and animations, visitor services and our exhibitors’ offering. We are convinced that the Food Service sector shapes the way we will eat in the future. That’s why as part of Sirha, we organise the Sirha World Cuisine Summit, an exceptional workshop addressing the future of food. Contributors of international standing will share their convictions, choices and best practices and will explain their vision to answer the major challenge of eating better food. Sirha is where the Food Service industry and food habits of tomorrow are shaped. Don’t miss it!
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TRADE SHOW RESERVED FOR PROFESSIONALS January 2019 • Total Food Service • www.totalfood.com • 109
Saul Montiel, from page 16 restaurant, and was responsible for its salads, pizzas, and desserts. He also worked at Amaranth, an Upper East Side restaurant that specializes in the fusion of Italian and French cuisines. “When I came to New York I was determined to find an opportunity in the restaurant industry. I didn’t care what I had to do to get started, so I basically showed up and washed dishes at several restaurants,” Montiel continued. “God I hated it. I was washing hundreds of dishes and it drove me to tears. Kind of funny though how things worked out as people wouldn’t show up to work and the next thing I knew I was working on the cooking line.” It was at his next job, at the Mediterranean restaurant Tappo, that Montiel had the good fortune of meeting Chef Jodi Williams, now a television personality on Food Network. Montiel soon found himself making pizza. “The owners liked how I made the dough and before I knew it they had me making pasta.” Williams served as a mentor to Montiel, teaching him many of his culinary skills and reaffirming his passion for food. At nineteen years of age, Montiel worked directly under Williams as Tappo’s sous chef. When Williams moved to Giorgione, founded by Giorgio DeLuca of Dean & DeLuca gourmet foods line, she invited Montiel to work with her once again. Montiel continued to work as Giorgione’s sous chef until he was appointed executive chef when Williams moved to another restaurant. “She had restaurants in New York and Tokyo. I was 19 years old and she taught me so much. But then she left and ownership asked me if I could run the kitchen. I said yes and told myself that I would figure it out along the way.” After Giorgione, Montiel moved to SoHo’s Lure Fishbar, where he
worked as sous chef to Chef Josh Capon. After his work at Lure, Montiel was invited by Williams to work as the sous chef of Gusto Ristorante e Bar Americano, owned by restaurateur Sasha Muniak, the founder of New York’s Mangia Corporation. At Gusto, Montiel worked as sous chef to celebrity chefs, Amanda Freitag and Anne Burrell. In 2008, Montiel became executive chef of Gusto and in 2009, he became part-owner of the restaurant. He is also part owner of The Lexington Social, a cocktail and Mediterranean tapas lounge located in East Harlem. While at Gusto, Montiel has been featured on several television programs, including Telemundo’s “Al Rojo Vivo” and Univision’s “Despierta America.” He has been featured on the front page of El Diario and has been recognized for his contributions to the Latino community in New York City. In 2017 he started at Cantina Rooftop, but also reopened his grandparents’ old restaurant La Unica in Hilalgo. With Cantina Rooftop’s new menu reflecting both the old and new worlds of Mexican cuisine, he took classic recipes and made them fun and delicious, adding some American dishes with a Mexican twist. Montiel’s recipe for success at Cantina has been based on authentic product and enticing price point. “We utilize authentic heirloom tomatoes that create a signature taste and combine that with signature cheese blends. We are in that $12 to $18 entree range that makes our menu a great value.” Chef Montiel has managed to accomplish his American dream on his own terms. “With a wonderful wife, two wonderful daughters and a successful restaurant, I am very lucky,” Montiel concluded.
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