January 2020 - Total Food Service

NEWS

LEGISLATION

Gov. Cuomo Presents NY Restaurants With Special Holiday Gift

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he battle was waged with incredible passion and vision. The New York restaurant industry has emerged victorious in a two-year struggle to count tips as a portion of servers’ wages. Many Empire State Restaurateurs saw this as the end if combined with navigating through increased minimum wage as well.

The New York State Department of Labor (NYSDOL) released a study that summarizes what it has learned about wages and payment practices through a series of public hearings held across the state in 2018. The restaurant industry had feared that the upshot would be a proposal to end the tip credit and require the payment of a $15 cash wage to all employees, regardless of whether they receive gratuities.

With the release of that report, Governor Andrew Cuomo has said that he is ready to sign off on the industry saving findings and move forward.

The report indeed called for killing the tip credit, but only for jobs falling within the state’s classification of miscellaneous occupations, which include car wash attendant, nail salon worker, tow truck driver, dog groomer, wedding planner, tour guide, valet parking attendant, hairdresser, golf and tennis instructor and doorperson.

The study said that 70,000 workers

This recommendation reinforces the fact that the hospitality industry, which provides positive economic opportunities and advancement for hundreds of thousands of New Yorkers, is fundamentally different than these other industries,” said Andrew Rigie of the New York City Hospitality Alliance across the state are included in the miscellaneous category. The NYSDOL called for those individuals to be paid the full minimum wage directly by their employers within a year of the rule’s revision.

All foodservice jobs are grouped into a different category under New York’s classification of professions and industries. The NYSDOL proposed no changes for tipped positions falling within that group.

Cuomo has already indicated that he intends to fulfill the report’s recommendations.

The study did not say why NYSDOL had decided to maintain a tip credit for restaurants. But it noted that in some industries, “tips are so common

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that total compensation far exceeds the minimum wage and therefore some offset of the minimum wage may be warranted.”

In contrast, the study noted several times that determining the wages of tipped employees in other fields is complicated, haphazard and often unfair, with practices that lead to wage theft and stiffing workers on gratuities. It cited the example of a car wash that set up a tip box that was maintained and emptied by management, which allocated the money as it saw fit.

Groups representing restaurants and tipped employees described NYSDOL’s omission of hospitality workers in its recommendation to

Cuomo as a victory for their constituents. “Today is a huge win for tipped workers and the entire restaurant industry across New York state,” said Joshua Chaisson, a server from Maine who serves as VP of Restaurant Workers of America, an association that lobbies on behalf of tipped restaurant employees. Keeping the tip credit is “what we, the workers, actually want.”

“This recommendation reinforces the fact that the hospitality industry, which provides positive economic opportunities and advancement for hundreds of thousands of New Yorkers, is fundamentally different than these other industries,” noted Andrew Rigie of the New York City Hospitality Alliance, an association of restaurants, taverns and nightclubs.

NYSDOL suggested in its report that the groups and their constituents were right to claim success in getting their messages across. “It should be noted that several hospitality businesses submitted copies of their pay records as part of their written comments and others further offered to open their books to Department representatives,” the study noted. The information helped officials understand the situation in the hospitality industry despite a dearth of hardcore statistical data on tipping and the use of the tip credit, the report continued.

January 2020 • Total Food Service • www.totalfood.com • 3

NEWS ACQUISITIONS Steelite International Partners With NYC’s Arbor Investments

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rbor Investments, a specialized private equity firm that focuses exclusively on investing in premier companies within the food, beverage and related industries announced last month the acquisition of Steelite International from PNC Riverarch Capital. Steelite is a world-leading manufacturer, designer, distributor and supplier of award-winning tabletop and buffet products for the hospitality and foodservice industries. Terms of the transaction were not disclosed.

As we looked to our next chapter, it was important for our management team to find a like-minded partner who not only brings industry experience but also shares our appetite and vision for ambitious growth,” said Steelite CEO John Miles Steelite’s President and CEO, John Miles, will continue to lead the Company from their headquarters

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in New Castle, Pennsylvania. Miles spent his entire career in the business, first at Woodmere China and

then at The Homer Laughlin China Company before joining Steelite in 1996 as a Regional Sales Manager.

Miles advanced through numerous leadership roles and responsibilities, culminating as President of the Americas division in 2005. With the recapitalization of Steelite in 2016, Miles was named President and CEO of the Company.

Under Miles’ vision and leadership, Steelite has significantly expanded their presence in the global

continued on page 100

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January 2020 • Total Food Service • www.totalfood.com • 5

NEWS

SPECIAL EVENTS

New York Set To Celebrate 400 Years Of African American Culinary History

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frican American culinary traditions have a long and storied history, but their influence doesn’t often receive the recognition it deserves.

This winter, though, one New York museum will begin to rectify that situation, via a Kickstarter-funded exhibit dedicated to the black chefs, farmers, and food and drink producers who made the country’s cuisine what it is today.

Opening late February 2020 at the Africa Center in East Harlem, “African/American: Making the Nation’s Table” comes courtesy of the Museum of Food and Drink (MOFAD) and a blockbuster lineup of food-world celebrities. Curated by Dr. Jessica B. Harris, a highlydecorated historian and a preeminent expert on African Diaspora cooking, with music selected by the legendary Questlove and tastings created by chef Carla Hall (formerly of Top Chef and ABC’s The Chew), the exhibit aims to highlight the African

For centuries, we worked the fields, harvested the crops, wrote the recipes, brewed the beer, distilled the whiskey, cooked the food, set the table, served the food, cleared the table, and emptied the chamber-pots. In so doing, we made this nation’s table – and our influence continues today,” said Dr. Jessica B. Harris American community’s contributions to the foundation of America’s food culture.

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“In the 400-plus years since enslaved Africans first arrived on the North American continent, African Americans have been the bedrock of American cuisine,” Harris said. “For centuries, we worked the fields, harvested the crops, wrote the recipes, brewed the beer, distilled the whiskey, cooked the food, set the table, served the food, cleared the table, and emptied the

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 Joyce Appelman Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Garrett Oliver cover photo by Tim Rozmus

continued on page 102is published Total Food Service ISSN No. 1060-8966 monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2020 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

chamber-pots. In so doing, we made this nation’s table – and our influence continues today.”

According to MOFAD executive director Peter J. Kim, the goal of “African/American” is two-fold: “to create a deep appreciation for the profound impact that African Americans have had on American cui-

continued on page 94

January 2020 • Total Food Service • www.totalfood.com • 7

NEWS EVENTS New International Cake Decorating & Gelato Competitions Announced For 2020 IRFSNY

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astry chefs, cake designers and decorators and gelato makers will be taking centerstage at the upcoming International Restaurant & Foodservice Show of New York. Clarion UX Food & Beverage Group has announced the addition of the exciting International Cake Decorating & Gelato Competitions taking place March 8-10, 2020 at the Javits Center in New York City. Finalists will compete for the titles of 2020 Cake Designer of the Year and 2020 Gelato Maker of the Year. These exciting competitions will be hosted by David Rosen Bakery Supply and MEC3.

The 2020 Cake Designer of the Year competition will take place on Sunday, March 8th. The organizers will evaluate all submitted forms and select six participants according to Design Originality and the date of arrival of the application to showcase their cake decorations, inspired by the theme CHALKBOARD. A panel of industry leaders will judge the cake decorations based on the presentation, technique, creativity, neatness and adherence to theme.

Competitors will have three hours to set up their cake and complete decorating. Judging will begin at 4:00pm on Tuesday with the winner announcement. The 1st, 2nd, and 3rd place winners will receive $2,800 in cumulative gift certificates toward any MEC3

and Modecor product from David Rosen Bakery Supply or www.Bakersauthority.com. Registration is open until January 30, 2020.

The 2020 Gelato Maker of the Year will be a two-day competition with 12 participants selected to create their signature flavor gelato in three rounds. At the end of each round the judges will evaluate flavors and the top 6 finalists will participate in the final phase of the competition on Tuesday, March 10th with the winner announced at 4:00pm. The judges will score based on taste, structure, presentation in the container and creativity. The 1st, 2nd, and 3rd place winners will receive $2,800 in cumulative gift certificates toward any MEC3 product from Rosen Bakery Supply or www.

Bakersauthority.com.

“We are thrilled to partner with David Rosen Bakery Supply and MEC3 to host this first annual Cake Decorating and Gelato Competition, which is sure to become a highlight of the Show,” said Tom Loughran, Vice President of the Clarion UX

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Food & Beverage Group. “It will be amazing to see the incredible designs and gelato offerings from these extremely talented chefs and decorators.”

“We are excited to welcome the competitors and judges to the first annual International Cake Decorating & Gelato Competition, taking place at the leading restaurant and foodservice event in the heart of New York City,” stated Jeremy Rosen, president, David Rosen Bakery Supply. “Since 1917 we have served the bakeries of the tri-state area, we look forward to a dazzling array of submissions from the best and most creative in the industry.”

Competition details, rules and information on submissions can be found at https://www.internationalrestaurantny.com/cake-decoratingand-gelato-competition and entries are due by Thursday, January 30, 2020.

The competition is hosted by David Rosen Bakery Supply, who has been supplying and distributing bakery products to commercial

and home bakers since 1917. From ingredients and baking tools, to decorating supplies and paper and packaging; David Rosen is known as the one-stop-shop for all your baking needs. MEC3, based in Rimini, Italy, brings the best of gelato, pastry and coffee shop. Thirty-five years of research, quality and creativity have given life to innovative and irresistible products in the name of artisanal skills.

The International Restaurant & Foodservice Show is produced and managed by Clarion UX, and sponsored by the New York State Restaurant Association. The event will be co-located with Coffee Fest and the Healthy Food Expo New York and all attendees have access to all three events. Clarion UX produces 37 events across 13 sectors of both trade and consumer events. Clarion UX, which is the 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.

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January 2020 • Total Food Service • www.totalfood.com • 9

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

What Successful Restaurant Owners Have

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f you really want to be in the restaurant business or you’re trying to remember why you got into it in the first place, I feel your pain. It’s a tough business: tough to run and tough to make money. In my experience in working with thousands of restaurant owners over the last 16 years, I have seen a few common denominators in the most successful restaurant owners.

There are quite a few things most of these successful restaurant owners do, systems they have or traits they all have in common, but for the purposes of this article, I’m going to share three things you must have in place to be a successful restaurant owner.

Whether you’ve been in business one year or 30, I have to take you back to basics. These three things that you must have in place answer the question, “Is this the business for me?”

Number one: passion.

Oh my gosh, you better have a passion for this business. Creating hospitality, creating memories. If you want to be in the food business, your competition is as basic as a gas station. I’m assuming you’d like to rise above the quality of product offered at a gas station? As a restaurant owner, you want to create memories. You have to love hospitality. That’s taking care of guests, taking care of your employees, re-

Whether you’ve been in business one year or 30, I have to take you back to basics. These three things that you must have in place answer the question, “Is this the business for me?” ally just putting out the best experience possible. You have an opportunity to literally touch people’s lives on a day-to-day basis. If you don’t have a passion for hospitality, you don’t belong in this business.

Number two: you must know your numbers.

This is a wide spectrum. Let me just give you a brush stroke of what I mean on knowing your numbers.

You have to have budgets. Create your targets so you know what success looks like in your business. You have to know your prime cost, the one number you must know to have any chance of making money. Last but not least, you need timely and accurate profit and loss statements.

That way, when you take your budget, and your actual numbers, and you know they’re accurate, you can measure success, identify challenges, and proactively manage your business. With this kind of information you can change and shape your

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future.

Number three: you have to have a clear vision of your concept.

I cannot tell you how many people are ready to open a restaurant and they just, they don’t know. They don’t know what kind of restaurant they want to be, they don’t have an idea of what their menu is supposed to look like. How the hell do you build a restaurant if you don’t know your menu? It has to do with everything in your business. The decor you’ve chosen, the uniforms, the flatware, the price point, the quality of product, and style of service. Everything comes down to your menu.

If you don’t have a clear idea of your concept, how do you open a restaurant? Unfortunately, some people have opened a restaurant without a clear concept, and then have to reinvent themselves.

If you want to be a restaurant

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to use his trademark Restaurant Prosperity Formula to cut costs and increase profits. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters, his formula for restaurant success, or his online courses, visit davidscottpeters.com.

owner, you must have these three things: a desire - a passion - for hospitality, you have to know your numbers, and you have to have a clear vision. If you’re missing any of these, all of them – even passion – can be learned and figured out.

But with these three boxes checked, your chances of running a successful restaurant greatly improve.

January 2020 • Total Food Service • www.totalfood.com • 11

INTERIOR DESIGNING

WITH DALA AL-FUWAIRES

The Psychology of Color For Bar & Restaurant Design

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hat we see influences how we think and what we think influences what we do. When designing a bar or restaurant, it’s important to consider what you want your guests to think, how you want them to feel and what actions you want them to take while dining at your establishment.

What kind of ambiance are you trying to create? How long do you want your customers to stay?

Color is one of the most important factors in every one of these design considerations. When it comes to design, color shouldn’t be just an arbitrary choice. It should be a decision that’s made after thoughtful deliberation, because color creates an atmosphere—be it upscale or fast food—and can actually stimulate or suppress a customer’s appetite!

The basic six-color color wheel is made up of both primary and secondary colors, and can be divided into thirds, according to their stimulating functions. Here’s a quick rundown on these ranges: • Strong Stimulants: Yellow, Orange and Red • Mild Stimulant: Green • Suppressant: Purple and Blue You can also combine primary and secondary colors on a wheel to yield a number of other complementary hues. Before you decide on a color palette for your bar or restaurant, consider the psychology of each shade. Here are seven popular food

and beverage industry colors, as well as the impact each one can have on the customer experience.

RED The color red is associated with energy, strength, power, passion, desire and love. You’ve probably noticed that the fast food industry is stocked with this color—that’s because it’s highly effective at grabbing attention and eliciting feelings of speed and efficiency.

When it comes to designing with the color red, the hue really matters. The brighter the red, the more it stimulates conversation and raises your heart rate. The deeper and duller the shade, the more it elicits passion and power.

Either shade, however, enhances human metabolism.

Fast food companies may have the color red on lock, but that’s not to say it can’t be used in the gourmet food arena. Red can be an effective color in this space when paired with com-

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plementary pigments.

EXAMPLES: Bun Mee, Gallery of Capitan Central Brewery, The Fat Pig PINK Calming, feminine and romantic, pink is associated with tenderness, vulnerability, youth, innocence and a gentle type of love. It’s often used by more feminine brands, but that’s not always the case.

Pink food—like X or X—is generally considered unnatural and perceived as indulgent. In design practice, shades of pale pink can be relaxing and have actually been used in prisons to calm violent inmates. On the flipside, bright shades of the color are more stimulating.

Dala Al-Fuwaires, Principal of FJI, a hospitality design firm with a sweet spot for food and beverage interiors, is a dreamer, designer, and doer. With over a decade of experience in the interior design field, Dala has worked on hospitality and retail design projects ranging in size from boutique to national rollouts. Dala graduated with a Bachelor of Science in Interior Design from Arizona State University and a Master of Fine Arts in Interior Design from Purdue University. Outside of design, Dala can be found traveling to new places, hosting dinner parties for friends and family, remodeling her home, and photographing all of the above. Learn more at www.fji.design

Overall, pink is a great color to use for a sweet shop or bakery because WHY. EXAMPLES: Sketch, House of Eden, The Pink Zebra YELLOW & ORANGE Psychologically speaking, the colors yellow and orange reflect energy,

increased mental activity, creativity, and the feelings of being happy and comfortable. Like red, you tend to see yellow and orange used in fast food restaurants where they desire a quick customer turnaround.

More neutral forms of yellow and orange, like beige, can have a more earthy effect, which can be useful for organic or natural-centric brands.

The colors yellow and orange can

also be used to alleviate feelings of guilt associated with more “indulgent” foods like frozen yogurt or hamburgers, because they’re feelgood and happy colors that make people more comfortable with their food choices.

EXAMPLES (Yellow): Epoca, HiPop, Ham on Wheels EXAMPLES (Orange): Opasly Tom, ChiChi 4 U, Brat Haus GREEN Growth, harmony, freshness and

fertility—just a few of the attributes that are associated with the color green.

Because of its tie to the environment, green is most commonly used in brands that promote healthy, fresh, organic or vegetarian lifestyles.

It’s also the color most often linked to good flavor!

Lighter and more vibrant greens are good to use if you’re trying to highlight the “natu-

ral” features of a menu, while darker and deeper greens tend to be more conservative and masculine. These shades fare especially well in pubs and bars.

EXAMPLES: Bluarch Wraps Times Square, Farmer J, Zona BLUE Blue evokes feelings of peacefulness, authenticity, spirituality and sincerity. Since blue is a suppressant, it’s best used in drinking environments vs. dining environments, as it evokes a feeling of thirst.

However, blue can be used effectively with food when trying to signify freshness, like with seafood or in nautical-inspired environments. The key is to pair the

color blue with a lot of neutrals, like brown, beige and white. Blue is also probably best used when minimizing calorie consumption is the underlying theme of the menu.

EXAMPLES: Tunateca Balfego, Clerkenwell Grind, GAGA King Glory PURPLE The color purple is tied to royalty, power, nobility, luxury, mystery, imagination and ambition. It’s

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January 2020 • Total Food Service • www.totalfood.com • 13

NEWS KITCHEN TECHNOLOGY CNSRV WTR Debuts Innovative Solution To Food Defrosting That Saves Water And Seals In Flavor

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aving water is more important than ever, and restaurants and foodservice operators are still among the main culprits when it comes to water waste. Not only are gallons of precious water being wasted each day at restaurants big and small across the nation for defrosting purposes, but water bills are sky high due to all of the water waste.

To combat this problem, CNSRV WTR’s co-founder and President Dylan Wolff knew something needed to change. While visiting a close friend working as a prep cook at the back of a restaurant, he saw firsthand how much water was being wasted in the daily defrosting of frozen food items.

“My friend called me up one day and explained to me how he worked a 6-hour shift and realized that the water was running his entire shift just to defrost some frozen items,” he explained. “California was experiencing one of the worst droughts ever and here we were wasting all this water. We knew something needed to be done about this.” That one incident prompted the next three-and-a-half years of work to get the innovative product to market.

While Wolff does not have an academic engineering degree, he’s

always been involved in product development and problem solving, helping companies find solutions throughout his professional career.

With CNSRV WTR, Wolff and his team created a sustainable food defroster for commercial kitchens, with the goal to optimize the cold water defrosting method.

Instead of placing frozen food in a sink and running cold water over it for hours at a time, the team looked at the health code and reverse engineered a product that not only cuts water usage down to around 8 gallons per use, but also cuts defrosting time in half. With restaurants of all

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sizes in mind, CNSRV WTR Defroster will also work in other kitchen settings, such as hospitals and school cafeterias. It’s designed to fit in an 18” sink, but the beauty of it, Wolff admits, is that it’s flexible.

“Our product is a dual container system that can be run either in a sink or on a cart, counter, or prep board,” he noted. Frozen food is loaded into the interior container and then cold water is filled all the way to the fill line of the exterior container, so that when the defroster is running, water will overflow through the device’s six holes of the interior container.

The water level will always remain

above the fill line of the exterior container as the water is recirculated back and forth between the two containers.

Food should be defrosted in less than two hours. The water stays under 68-degrees thanks to a heater and thermostat, allowing an even defrosting process that entirely encapsulates the food items so that it defrosts evenly.

“With the CNSRV WTR device, food is fully submerged in water,” Wolff stressed. “According to the health code, food needs to be fully submerged, but you’d be surprised at what we’ve seen in kitchens. What happens is that restaurants are often in a bind and sometimes cut corners. They either use warm water, which is unsafe, or have the frozen food sitting in still water. Even when cold water is on full blast, a lot of the food is untouched by the stream of water.”

Thanks to the device’s pump, heater and thermostat, the water is recirculated between the two containers at a greater force than a kitchen sink running water. The heater is what regulates temperature and the thermostat will automatically turn off the heater if it goes above 68 degrees. Although saving water is the

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January 2020 • Total Food Service • www.totalfood.com • 15

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Foodservice: A Growing Contributor To The Nation’s Economy

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ne of the most interesting aspects of my job as president of the New York State and City associations was conveying to members of various legislative bodies the value that foodservice operations bring to their community and their constituents.

Every state and most major marketing areas in the country, as well as the National Restaurant Association, have been part of keeping these groups and the general press aware of the growth and value of foodservice.

I thought I would take the time and space to bring you up-to-date on where we stand economically, courtesy of the NRA. I think you will be impressed as well. I have made some comments along the way.

• 7 in 10 restaurants are singleunit operators.

Comment: While it appears that the chain operators are growing by leaps and bounds, their growth is limited to more heavily populated areas.

• There are over 1 million restaurants plus in the United States.

Comment: New York City alone has an estimated 35,000 and the number keeps growing.

• There is an estimated 15.3 million restaurant employees and it is estimated that 1.6 mil-

“

There is an estimated 15.3 million restaurant employees and it is estimated that 1.6 million more jobs will be created by 2029. lion more jobs will be created by 2029.

Comment: Much of that will come from the southern, western, and northern sections of the country, where migration has been growing.

More people, more eating places.

• We represent 10% of the workers in the overall workforce.

Comment: While many industries are racing to develop greater use of robots, it will be some time before backof-the-house jobs will be replaced by them—cost being the roadblock.

• 9 in 10 restaurant managers started at entry level.

Comment: Apprenticeship is a natural in most restaurant kitchens.

In many instances, employees with a desire to become chefs and bakers will gravitate to those who are doing those tasks. If successful, they can then move up to manager positions.

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• 8 in 10 restaurant owners started in their industry careers in entry-level jobs.

Comment: This fact speaks for itself.

• This last fact is amazing: 9 of 10 restaurants operate with fewer than 50 employees.

Here is more: We are now the nation’s second-largest private-sector employer, employing more than 15 million people and serving more than 170 million customers each day.

Americans are consuming pizzas and hamburgers at record numbers.

According to Datassential, for the year 2019 there were 3.2 billion chicken sandwich orders at quick-service restaurants.

Like most businesses, foodservice is facing labor issues, mainly availability. For example: An article by Heather Haddon, in The Wall Street Journal, focused on McDonald’s and how they are approaching growth.

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

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

‘We’ve never been more focused on improving the experience of the drivethrough, in particular, the speed of service,’ McDonald’s said in that earnings report.

“Other fast-food chains are also exploring automation to quicken op-

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January 2020 • Total Food Service • www.totalfood.com • 17

NEWS NEW OPENINGS Legendary UCONN Coach Auriemma Debuts New Cafe Aura Italian Eatery

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eno Auriemma’s latest restaurant project, has opened in the former Cavey’s space in Manchester, featuring modern twists on Italian favorites.

“Our family has always loved the historic Cavey’s building and we worked hard to keep much of its character as we planned the layout and design for the new Cafe Aura,” Auriemma said.

UConn women’s basketball coach Geno Auriemma owns several restaurants in Connecticut.

The restaurant/bar is housed in a two-story, 87-year-old building that Cavey’s put up for sale in the summer of 2018. Extensive renovations were made in recent months to the interior of the restaurant, officials say.

The upper level of the restaurant will feature a bar selling wines, cocktails, craft beers and spirits, and the bottom level will be used for banquet and meeting space.

“This restaurant really reflects everything we love in food, wine, atmosphere, service and, of course, hospitality. We are so happy to add Cafe Aura to our family and to open our doors in Manchester.” Cafe Aura’s menu was developed by chef Erminio Conte, a native of Italy and chef-founder of Prime 1024 in Roslyn, N.Y., who has studied and practiced throughout Europe.

The restaurant’s cli-

Our family has always loved the historic Cavey’s building and we worked hard to keep much of its character as we planned the layout and design for the new Cafe Aura,” said Geno Auriemma ent base began to erode in the 1990s when the region’s major employers, including East Hartford-based Pratt & Whitney, underwent dramatic downsizing.

“Our family has always loved the historic Cavey’s building and we worked hard to keep much of its character as we planned the layout and design for the new Cafe Aura,” Auriemma said. “This restaurant really reflects everything we love in food, wine, atmosphere, service and, of course, hospitality.”

Auriemma owns five restaurants,

18 • January 2020 • Total Food Service • www.totalfood.com

including Geno’s Grille in the Storrs section of Mansfield, across the street from UConn’s main campus. The other four — Geno’s Pub, Geno’s Fast Break, Geno’s Daybreak, and Geno’s Southside — are based at Mohegan Sun casino and resort in the Uncasville section of Montville. A second Geno’s Grille in downtown Southington closed in Nov. 2017, after about three years in business.

Auriemma and his partner bought the restaurant from Steve and Kate Cavagnaro last Spring whose grandparents opened the restaurant

in 1933.

The restaurant had received honors and recognition for its Italian and French fare over the years, including top ratings from Zagat and multiple favorable New York Times reviews.

Cavagnaro himself earned a nod from the James Beard Foundation in 2010, as a semifinalist in the Best Chef: Northeast award category that year.

Cavagnaro’s grandmother Florence opened Cavey’s as a modest coffee shop and restaurant, it eventually grew to become known as one of the best Italian establishments in Connecticut, and its reputation was such that the owners were called upon to cater a dinner for the Duke and Duchess of Windsor when they visited Hartford.

The restaurant’s client base began to erode in the 1990s when the region’s major employers, including East Hartford-based Pratt & Whitney, underwent dramatic downsizing.

Since Auriemma’s arrival in 1985, the UConn women’s basketball team has won 43 regular season and tournament titles, advanced to 17 Final Fours, posted six perfect seasons and won 11 national championships. Auriemma has been inducted into the Naismith Memorial Basketball Hall of Fame, the Women’s Basketball Hall of Fame and the National Italian American Sports Hall of Fame.

January 2020 • Total Food Service • www.totalfood.com • 19

NEWS

EXPANSION

New York City Culinary Landmark Indochine Opens Dubai Restaurant

A

new, slightly nondescript neon sign has appeared in Dubai International Financial Centre. The sign reads: Indochine.

Enter through the doors below and you’ll find an intimate space with plush booths, Martinique wallpaper, potted plants and lively music. It’s all very much in keeping with the worldfamous restaurant’s flagship location in New York, which opened in 1984 and now has a cult following among the city’s elite and Hollywood stars.

The French-Vietnamese restaurant on Lafayette Street in Lower Manhattan quickly gained traction as a hot spot for celebrities and counted Madonna, Andy Warhol, Mick Jagger and Diane von Furstenberg among its foremost patrons. Vogue editorin-chief Anna Wintour described it as “a fashionable restaurant that has never been subjected to the vagaries of fashion”. In 1996, Calvin Klein booked it for the birthday party of his wife at the time. There are books written about it (Indochine: Stories, Shaken and Stirred, by Salman Rushdie, Moby, Julianne Moore and Bob Colacello, was published in 2009), and products dedicated to it (Mac Cosmetics released an Indochine lipstick for the restaurant’s 30th anniversary in 2014). Old-timers aside, new-age superstars such as models Bella Hadid, Joan Smalls and rapper A$AP Ferg have been spotted in the space. That

We compiled a list of dishes and went through the menu together, deciding what would work and what wouldn’t. It was a collaborative process that took a few months,” said Steven Nguyen the restaurant launched its first international outpost in Dubai is a bit of a culinary coup.

Credit for bringing the brand to the UAE must be given to Khalil Dahmash and Varun Khemaney, the men behind hospitality group VKD. “When we first met Jean-Marc Houmard, one of the owners of the restaurant and told him we wanted to bring it to the UAE, he laughed,” Khemaney says. “He asked if we had any idea how many people had

20 • January 2020 • Total Food Service • www.totalfood.com

approached them for the same thing over the years.”

Houmard’s possessiveness is understandable. He was a law student when he started working at Indochine as a waiter to pay his rent. He enjoyed his stint there so much he opted to stay in the food business and was promoted to the role of manager. In 1992, when Indochine developed financial problems despite its popularity, Houmard, along with Huy Chi Le, a busboy, and

Michael Callahan, another manager, pooled their resources to save the restaurant.

Years later, what prompted Houmard to trust the Dubai lads to bring his beloved brand to the Middle East?

It was VKD’s work with Miss Lily’s – another New York establishment the group brought to Dubai – that sealed the deal. Serge Becker, the restaurateur behind Miss Lily’s New York, put in a good word for them. Being a smaller and relatively new company – VKD launched in 2016 and Miss Lily’s is its only other project to date – the understanding was that the group would be able to provide a more hands-on approach.

And so they did. Khamaney and Dahmash recruited chef Steven Nguyen, who grew up in Canada but is of Vietnamese descent, and travelled to Vietnam to put together the right menu. “We already knew the Dubai palate, so we went there to try more authentic dishes,” Dahmash says. “We compiled a list of dishes and went through the menu together, deciding what would work and what wouldn’t.

It was a collaborative process that took a few months.”

For Nguyen, part of the process involved staying in New York – where he lived in an apartment right above Indochine – and l­earning how to create the restaurant’s signature dishes.

continued on page 82

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cheflerfoods.com • 800-506-1925 • 400 Lyster Ave. Saddle Brook, NJ 07663 January 2020 • Total Food Service • www.totalfood.com • 21

MIXOLOGY

WITH WARREN BOBROW

Winter Warmers A Short Education In Warming You From The Inside

Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a

W

e cannot seem to get a break from the raw and unforgiving weather that says winter in the northeast. One day is rainy and thirty-five, the next is fiftyfive and sunny, then snow that night.

How does your thirst keep up with all these changes? Well, if you’re thinking about what your guest may want to drink on an awful night, read on and repeat after me. The last thing on my guest’s mind is the last thing he/she sipped. With this said, I offer you a series of winter warmers that you should be serving at ½ the price in ½ the sized glass.

You heard me. ½ the price, yet the glass is also ½ the size. This glass should be no larger than a cordial.

You know, that little glass in the back bar that is used for Madeira, or Sherry? Ever try mixing little digestifs in them? No? It’s just the perfect size!

And ½ the price of your cocktails, you may even see an uptick on your bottom line. What is that called?

Profit.

I call this first winter warmer the Julienne. It’s a French term for a type of cut with the knife. This one is cutting edge because it uses a wash of Absinthe in the glass before the cocktail is built.

Julienne (for one) Ingredients: • Wash of Absinthe in a Cordial Glass- or add to a spray bottle and spray the inside of the

dozen books, including Apothecary

• • •

• • •

glass .25 oz. Grand Marnier or the like .50 oz. Amaro of your choice .25 oz Pickett’s Ginger Beer Syrup- (it’s available in the tristate) Fresh ice for shaking in your Boston Shaker Orange Zest Lemon Bitters (Fee Brothers)

Preparation: 1. Spray the inside of the glass with the Absinthe 2. Fill your Boston Shaker ¾ with fresh ice 3. Add the liquid ingredients and the Pickett’s Ginger Beer Syrup 4. Cap and Shake Hard 5. Double Strain into the Absinthe treated Cordial Glass 6. Twist and flame an orange zest over the top 7. Dot with the Lemon Bitters and serve with a smile The next winter warmer is based on the Irish Coffee. It’s amazing to me just how many bartenders have no idea how to make an Irish Coffee. They are charging full-price for a drink that should cost 1/10th as much- because they are making it so poorly. I recently ordered an Irish Coffee in Santa Rosa, California- imagining that the

22 • January 2020 • Total Food Service • www.totalfood.com

cold, foggy climate would offer a certain impetus for producing a worldclass Irish Coffee. It was not to be so!

What I received after much cajoling by the bartender, who said that his Irish Coffee was the best around- not saying much there in the actuality…

But I digress. His Irish Coffee just sucked. It was no more than a touch of sugar, boiled coffee, a dosage of Irish Whiskey and whipped cream.

The whipped cream came from a

Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

can. Immediate fail. If you have a kitchen in your bar, it takes two minutes with a balloon whisk to make really good whipped cream. There is no reason at all why you are still using a tin to dispense whipped cream.

If I am judging a cocktail competition and you utilize tinned whipped cream, I will fail you. Imagine that!

Make your own whipped cream or have the pastry cook make it for youask nicely or you’ll rue the day.

Irish Coffee The simple way is the best… Good fresh coffee makes all the difference!

Ingredients for one: • 2 oz. Irish Whiskey • 6 oz. Fresh, HOT Coffee • ½ tablespoon Demerara Sugar- it’s funky tasting, like rum!

• Freshly Whipped Cream- a must. Throw out those tins…

NOW! • Cardamom Preparation: 1. Preheat a coffee mug or a heat proof vessel of your choice 2. Add a touch of sugar to the bottom of the cup

continued on page 84

January 2020 • Total Food Service • www.totalfood.com • 23

NEWS

SUPERMARKETS

Wegmans Expansion Into Metro New York Makes Statement With Plastic Bag Ban

W

egmans is looking to make a large splash as it enters the Metro New York marketplace with aggressive expansion in 2020. At the top of its agenda has always been to be a good neighbor.

So the Rochester,NY based chain is looking to do just that. Following a successful two-store pilot at its Corning and Ithaca, N.Y., stores, Wegmans Food Markets said it would eliminate single-use plastic grocery bags from all its New York stores on Jan. 27. The removal of plastic bags comes ahead of a state ban that takes effect on March 1.

Wegmans made its New York City debut with the opening of a sprawling store in the Brooklyn Navy Yard in October. The 74,000 square-foot store on Flushing Avenue is in the Admirals Row development. Wegmans Brooklyn features more than 60,000 products, including an extensive restaurantquality prepared foods department, more than 4,000 organic products, fresh seafood delivered whole and cut to order daily, hundreds of produce items and 300 varieties of imported and domestic cheese. The store also includes a second-floor mezzanine with a bar, serving food and wine, beer, and spirits.

Wegmans said its goal is to shift all customers to reusable bags. At stores where the county or municipality choose not to institute a 5-cent fee for

By adding a charge for each paper bag, our hope is to incentivize the adoption of reusable bags, and in time, achieve our goal of eliminating all single-use bags,” said Jason Wadsworth paper bags, Wegmans will charge 5 cents per bag. The amount collected from the paper-bag charge will be donated to the local food bank serving each region.

“By adding a charge for each paper bag, our hope is to incentivize the adoption of reusable bags, and in time, achieve our goal of eliminating all single-use bags,” said Jason Wadsworth, Wegmans packaging and sustainability manager, in a statement.

“This approach has proven successful at our two-store pilot.

“On average today, 20% of the bags used across all Wegmans stores are reusable. However, at our pilot stores in Corning and Ithaca, we’ve flipped that statistic so that only 20% of the bags used are single-use bags.”

Since Wegmans introduced reusable bags in 2007, the company has put an emphasis on educating customers about the benefits and added

24 • January 2020 • Total Food Service • www.totalfood.com

convenience they offer.

A recent company wide survey of Wegmans customers found that 95% already own at least one reusable bag, and 87% have three or more.

The survey further revealed that customers who regularly use reusable bags do so for four main reasons: environmental benefits, sturdiness, handles and ease of packing.

“We learned a lot from the pilot that will help ensure a smooth transition out of plastic bags in the rest of our New York stores for our customers and employees,” said Wadsworth.

Wegmans first announced in April that it would eliminate plastic singleuse grocery bags ahead of the New York ban.

The supermarket chain next New York Metro store is slated to open its store in Harrison on June 7. The food market is under construction on Corporate Park Drive. The

121,000-square-foot facility is on a 20acre site. Wegmans said that as of Jan. 6 it had 280 part-time jobs ready to be filled at its Harrison store. It has an employment office at 1133 Westchester Ave. in White Plains and lists many of the available jobs on a “Wegmans Careers” website. Hiring for 220 fulltime jobs began last year and some full-time openings still exist. The parttime openings cover every department in the store, Wegmans said. Matt Dailor, manager of the Harrison location, previously had told the Business Journal that the store would stock approximately 70,000 items. “We’ll also have fresh sushi in the store every day.

We’ll have our pizza shop, our sandwich shop, made-to-go salad station and all of our perishable food, worldclass seafoods, meats and an amazing cheese shop,” he said.

Wegmans bought the property for $26.5 million from Normandy Real Estate Partners.

The Harrison store will be joining the new Wegmans at the Brooklyn Navy Yard, which was opened last fall.

It would be the chain’s 48th store in New York state. Wegmans has 18 stores in Pennsylvania, 9 in New Jersey, 12 in Virginia, 8 in Maryland and 6 in Massachusetts. Wegmans has approximately 49,000 employees and in 2018 had sales of $9.2 billion. The company is owned by the Wegman family. Its roots go back to 1916 and brothers John Wegman and Robert Wegman.

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January 2020 • Total Food Service • www.totalfood.com • 25

NEWS

NEW OPENINGS

Muscle Maker Inc. Debuts New Healthy Joe’s Concept In NYC

M

uscle Maker Inc., parent company of Muscle Maker Grill has opened its first Healthy Joe’s (HjO) restaurant in the Tribeca neighborhood of New York City.

Healthy Joe’s is a fast-casual restaurant offering up delicious handcrafted dishes that are run through a 500 degree conveyor oven, toasting the meals to perfection. Menu categories include hot topped salads, toasted bowls, oven toasted subs and Joe’s Faves – a lineup of signature menu items that include: a grass fed sirloin steak and grilled halloumi cheese toast, the Impossibly Sloppy made with Impossible plant based protein and avocado toast made with Joe’s handcrafted Avocado Smash, queso fresco and pepitas. Guests can select their premium proteins for all salads and bowls. Proteins include all natural, antibiotic free chicken, grass fed steak sirloin, Norwegian wild caught salmon and Impossible plant based protein.

The new brand is sourcing its fresh baked French rolls and eight grain bread from Orwashers, a renowned bakery that has been serving fresh artisan breads to the New York City area since 1916. The breads are delivered fresh daily and guests have the option of white or multigrain whole wheat when ordering an oven toasted sub.

Guests can also choose a healthier for you side or a clean label cookie or brownie from OvenArts, a Kosher certified bakery located in Hoboken, NJ. Healthy Joe’s beverage selection includes fresh brewed iced teas in a

We’ve worked tirelessly on developing the handcrafted, oven toasted menu and the restaurant space and think we’ve really nailed it,” said Kenneth Miller variety of flavors, hand squeezed lemonades made with natural sweeteners and a coffee selection including Nitro cold brew, all available at the HjO tea bar.

The décor inside of the Healthy Joe’s dining room is a unique display of murals painted by students of the Borough of Manhattan Community College (BMCC) located a few short blocks away from the restaurant. Pops of color throughout provide a bright and inviting space for guests to dine for lunch or dinner.

“Healthy Joe’s is a brand new concept for Muscle Maker, Inc. and we’re thrilled that the official opening is here,” says Kenneth Miller, Chief Operating Officer of Muscle Maker. “We’ve worked tirelessly on developing the handcrafted, oven toasted menu and the restaurant space and think we’ve really nailed it. The students of BMCC did a great job of tying the brand into the neighborhood with their abstract murals and locally inspired artwork.

We look forward to introducing HjO’s to the Tribeca community and beyond.”

Muscle Maker Grill goal is to not sacrifice taste to serve healthy options.

26 • January 2020 • Total Food Service • www.totalfood.com

Founded in 1995, Muscle Maker Grill provides its guests healthier versions of mainstream-favorite dishes that taste great, making it easy, affordable and enjoyable to eat healthy. Muscle Maker Grill’s diverse menu was created for everyone – fitness enthusiasts, those starting their journey to a healthier lifestyle, and people trying to eat better while on-the-go. Providing “Great Food with Your Health in Mind,”™ Muscle Maker Grill’s menu features items with grass-fed steak and all-natural chicken, as well as options that satisfy an array dietary preferences from vegetarians to the lowcarb consumer and guests following a gluten-free diet.

Muscle Maker Grill’s new Healthy Joe’s initiative is being guided by the firm’s management team: Michael Roper, Kevin Mohan, Ken Miller and Ferdinand Groenewald. Roper has served as Chief Executive Officer, of Muscle Maker, Inc since May , 2018.

He has unique experience ranging from owning and operating several franchise locations through the corporate executive levels. From May 2015 through October 2017, Mr. Roper served as Chief Executive Officer of

Taco Bueno where he was responsible for defining strategy and providing leadership to 162 company owned and operated locations along with 23 franchised locations. From March 2014 through May 2015, Mr. Roper served as the Chief Operating Officer of Taco Bueno and from July 2013 through March 2014 as the Chief Development and Technology Officer of Taco Bueno.

Mohan has served as Muscle Maker’s Chairman of the Board Muscle Maker, Inc since April, 2018. He served as the Interim President of the Company.

Mr. Mohan served as the VP of Capital Markets for American Restaurant Holdings, Inc., a company focused on acquiring and expanding fast casual restaurant brands.

Miller has served in the restaurant business for an extensive portion of his career. Prior to joining the Company as Chief Operating Officer on September 26, 2018, Mr. Miller served as the Senior Vice President of Operations for Dickey’s BBQ Restaurant from April 2018 through September 2018 and in various capacities with Taco Bueno Restaurants, LP from October 2013 through April 2018 culminating in the position of Senior Vice President of Operations. Groenewald has served as the Chief Financial Officer of Muscle Maker, Inc. since September 2018. Mr. Groenewald had previously served as the Vice President of Finance, Principal Financial Officer and Principal Accounting Officer of the Company, Muscle Maker Development, LLC and Muscle Maker Corp., LLC from January 25, 2018 through May 29, 2018.

January 2020 • Total Food Service • www.totalfood.com • 27

NEWS

RESTAURANT ASSOCIATIONS

NYSRA Names Erie County’s Rob Free As Its 2020 Board Chairman

T

he New York State Restaurant Association (NYSRA) recently announced the appointment of Rob Free as its chairman of the board for the year 2020. Free is currently in his 16th year with Be Our Guest Ltd. serving as Vice President, Food & Beverage for the Buffalo Bisons minor league baseball team and the Buffalo Waterfront.

Free brings with him more than 25 years of experience in the food service industry. He has worked and

supervised fast-casual dining establishments, sit-down white tablecloth restaurants, chain restaurants, entertainment venue concessions, and sandwich and catering stores.

The many years Free has served within the industry has allowed him to develop several areas of expertise. This includes design and layout, menu development, marketing and communications, training program development and financial analysis.

“We are excited to have Rob as the chairman of our board of direc-

28 • January 2020 • Total Food Service • www.totalfood.com

tors. His expertise, his experience and professionalism will help guide our association through a successful 2020. He understands the issues facing our industry and is a great advocate for the rights of restaurant operators throughout New York. We look forward to seeing what next year will bring,” said Melissa Fleischut, President & CEO of the New York State Restaurant Association.

Free currently serves on the Erie County Board of Health, the Local Food Policy Council of Buffalo and

Erie County, and on the board of supervisors for the Brewing Science and Service Program at Erie County Community College. He is also part of the advisory council for Access Buffalo.

“It is a privilege and honor to be named chairman of the board of directors for NYSRA. The association plays a vital role for restaurants across the state in ensuring they are able to operate successfully and are

continued on page 96

January 2020 • Total Food Service • www.totalfood.com • 29

THOUGHTFULLY CURATED

WITH LMT PROVISIONS

Reading, Writing, and Resolving

A

t the beginning of a new year, and certainly at the dawn of a decade, we have the opportunity to set resolutions, affirmations, dreams, and hypotheses. Beyond soul searching or even speculation, I sink my teeth into literature from across the industry that may

Morgan Tucker is the Director of

offer insight or an edge against competition.

Here’s what I’m reading, so far, in 2020.

Starboard Magazine Luxury brands are taking to the sea, the air, and the rails in 2020.

A typical spread by Convene

30 • January 2020 • Total Food Service • www.totalfood.com

The relationship between hospitality and transportation is closer than ever before, evoking historic ocean liners and luxury trains in a brand new way. Starboard was born for those in the business of brining style to travel. Issue 3 covers everything from the high seas to outer space.

Local restaurateurs LDV Hospitality’s first foray in cruising with Onda by Scarpetta aboard Norwegian’s new Encore vessel is featured alongside visuals for Lufthansa’s Sky Retreat and specifics on the first space hotel from The Gateway Foundation set for completion in 2027. If you’re not already a loyal follower of their sister publications Supper and Sleeper Magazines, I’d suggest that change.

Catalyst by Convene Blog Coworking will enter a new collaborative phase where landlords and flex providers work together to create the “right” spaces for today’s progressive companies demanding experiences and flexibility. The cream rises to the top and profitability defeats growth for growth’s

Business Development at Singer M. Tucker and founder of LMT. Ms. Tucker advises a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. LMT is a thoughtfully curated brand of hospitality provisions that can be sourced through the Singer family of companies. To consult with our team, please email lmt@singerequipment.com.

sake according to Catalyst by Convene. Offering overarching acumen on flexible meeting and event spaces, this blog continues to share unprecedented access to a growing industry ecosystem. Sign up at Convene.com.

Eater After Eater columnist Brenna Houch scrutinized the many lists, listicles, top-tens, and the like throughout cyberspace, she created the holy grail of hospitality trends for 2020. Here are a few I feel compelled to share with my peers in the equipment and supplies community.

In 2019, we saw a brave new world while some other, long-simmered trends finally reached critical mass and took-off. Tamper-proof delivery packaging; Reusable containers; Self-serve kiosks; Voice-command ordering; Robots; Ghost kitchens; Tasting menus; Indoor growing

chambers; Sustainability; and an overall drive towards wellness.

A few more from their list that we’re elated to see take over in 2020: Track and trace food labeling, guaranteeing food safety in supply chains; Personalized guest experience through technology and artificial intelligence; Chef collaborations; Functional water; Coffee stations; Food Entertainment; More specials and loyalty programs; Delivery kitchens; Zero-waste kitchens, and an overall drive towards pet wellness. Read the full list at Year In Eater.

Daily Provisions serving up the Pantone of the Year

ral materials in design, the beauty of bespoke and personalization, and color blocking. Green will remain, grey will return, and classic blue is the ‘Pantone of the Year’.

My highlights mirror the unwavering pillars of Singer’s commitment to partnership and the reinvention of foodservice consulting. I look forward to the trends yet uncharted that the Roaring Twenties will bring.

Of course, you can see all that this year will have to offer at LMTprovisions.com. We look forward to sharing our 2020 vision with you.

Happy New Year!

Color of the Year It should be no surprise that customers and suppliers will be more discerning than ever in 2020. This applies as much to form as it does function. Following major fashion trends for the new year, we’re seeing an even stronger commitment to the social impact of purchases, an influence of natu-

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January 2020 • Total Food Service • www.totalfood.com • 31

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Garrett Oliver Brewmaster, The Brooklyn Brewery

L

Garrett Oliver admires his beloved creation, Sorachi Ace Farmhouse Saison (Photo by Matt Furman)

32 • January 2020 • Total Food Service • www.totalfood.com

ike many college graduates, Garrett Oliver found that his initial career path as a paralegal lacked passion.

So when the opportunity to work in a hobby he loved, the Manhattan native jumped at the chance despite having to take a pay cut.

Beginning his career as an apprentice at Manhattan Brewing Company in 1989, Oliver quickly rose to prominence as an expert in the field. He climbed the ranks at Manhattan Brewing and was appointed brewmaster in 1993, before departing to head up operations at Brooklyn Brewery from 1994 to the present.

Today, he has grown to be the Brewmaster of The Brooklyn Brewery. He is one of the foremost authorities in the world on the subject of beer. A host of more than 800 talks and tastings, at venues ranging from the Smithsonian to the James Beard House in 12 countries over the past two decades, he is perhaps best known as the author of the award-winning book The Brewmaster’s Table. He has made many appearances on television and in other media, writes regularly for food and beer-related periodicals, and is a veteran judge of professional brewing competitions. Oliver was a founding Board member of Slow Foods USA, and a James Beard “Outstanding Wine or Spirits Professional” Award finalist in both 2009 and 2010.

With a full glass of travel and teaching obligations, his primary occupation remains the creation of The

Brooklyn Brewery’s legendary range of beers. Total Food Service had the opportunity to visit with Garrett in the company’s Brooklyn facility. TFS tasted the latest that include everything from a seasonal brew aged in bourbon barrels to a lighter key lime tasting offering. Most importantly, TFS got the chance to get his thoughts on the growth of beer in restaurants and hospitality.

Who are the entrepreneurs and visionaries behind the launch of the company? Can you share a little of their history?

The Brooklyn Brewery was founded in 1988 by Steve Hindy and Tom Potter. Steve was a war correspondent and newspaper editor and Tom was a lending officer at a bank. When stationed in the Middle East, reporters often had no access to alcoholic beverages, so the enterprising people made their own. Drinking these full-flavored home-brewed beers, Steve came to realize that beer could be more than a thin-flavored fizzy yellow drink. He talked Tom, his upstairs neighbor and sometimes home-brewing partner, to go into business with him, and The Brooklyn Brewery was born.

Can you talk about growing up? What got you interested in beer?

My father was an artist, having graduated from the famous Rhode Island School of Design (RISD), of which he was later a trustee. He started working on Madison Avenue as an art di-

rector and then creative director for the major advertising firm of Young & Rubicam. My mother was the assistant membership director of The New York Academy of Sciences. Given that I often say that craft brewing is half art and half science, I sometimes think that it’s no accident that I became a brewer. I fell in love with beer while living in London in the early 1980s.

I had a degree in Broadcasting and Film, but in London I stage-managed rock bands. And when I wasn’t producing shows, I was going to the pub - traditional British beer was a revelation to me.

You have an amazing brother in Roger? What impact has he had on who you are?

Roger has so many talents that I sometimes joke that I became a brewer just to get out from under his shadow, even though I’m the older brother

by two years. He’s an excellent musician and singer (I’ve seen him pretty much make a whole room of people cry with just his voice and a guitar), a great communicator and people person, and can staff an entire food service department in a single bound through his work at the staffing agency Tempositions. I’m not sure that any one man should have so many powers, but at least he’s on my side!

How did you come to focus on beer as a career?

I feel that in a way, beer chose me.

It started as a hobby - when I got back to the States, there was no decent beer to drink. I’d been all over Europe and had tasted so many wonderful things, but we only had industrial beer, and I didn’t want that stuff anymore. So I

started brewing at home. I wasn’t interested in brewing per se; I just wanted the beer. Slowly but surely, brewing took over my life. It was a slippery slope, and eventually I fell in, starting work as an apprentice at Manhattan Brewing Company in SoHo in 1989.

What brought you to Brooklyn Brewery?

When it came time to build a brick-and-mortar brewery in Brooklyn (all the beer had previously been brewed in Upstate New York), Steve and Tom came to see me. I’d already gained some notoriety as brewmaster at Manhattan Brewing Company. I had other plans at the time, but they talked me into partnering with them.

I joined Brooklyn Brewery in 1994 and helped design and build the brewery,

which opened in March of 1996. There were only two beers then; Brooklyn Lager and Brooklyn Brown Ale. Today we make about two dozen different beers every year and sell them in 38 countries.

You and I spoke about the changes in Brooklyn, I asked you if you ever saw it becoming hip. It surely did... kind of the same thing that happened to beer?

I’m not sure that it was possible to foresee the rise of Brooklyn as a place and as a brand in of itself, but of course Brooklyn already had a storied history in everything from baseball to beer. In the 1890s there were 48 breweries in Brooklyn alone, and those breweries made about 15% of all the beer in the United States. And Brooklyn, being the ultimate melting pot engine of NYC,

continued on page 34

January 2020 • Total Food Service • www.totalfood.com • 33

Q&A Garrett Oliver, from page 33 was always a great place. Like a lot of NYC, it had ups and downs, but these days the direction is straight up.

What led to beer becoming so hot?

Were there people that just hated wine and signature cocktails? (Just kidding) Craft beer has become hot for the same reason that good bread, artisanal cheese, ice creams, olive oil, great coffee, real cocktails, and now natural wine have become hot. Craft beer is real beer, and real beer was always terrific. Back in the days when a lot of us were only eating white storebought industrial bread, we didn’t exactly “love” bread. But these days you get a nice sourdough loaf and some serious butter and everyone swoons.

Now there’s a bread aisle and a cheese section and dozens of yogurts at the supermarket, but this stuff is not new... it’s old. But in the 60s, 70s and 80s most of America forgot what real food was about. Now we’re remembering, and it turns out that we want the good stuff. One thing you’ll find - almost all great brewers love good wine and cocktails too!

Brooklyn Brewery happened before the phenomenon of craft beer and you have continued to thrive after.

What’s your read?

We have always stayed ahead, through innovation, through flavor and through technical quality. We were the first brewery to do collaborations between breweries, the first to brew beers based on cocktails, the first to do so many things. Today we sell more beer outside the United States than in the States. This is a purposeful thing - we always traveled, we always learned, and now people around the world enjoy what we’re doing. A craft brewery needs to stay creative and vibrant to succeed, and I think we’ve always kept things humming.

down or to grow them?

Some big brewers just wanted to join the craft beer party and others came to try and shut it down. But in the end, they all discovered that craft beer is not a “fad”, it’s a return to normality. Craft beer is part and parcel of the renaissance of American food, plain and simple. And it’s never going back to the way it was before. So larger breweries buy craft breweries to generate growth and instill creative DNA that’s lacking on the industrial side. Craft beer can’t be “defeated”, because craft beer is what most people will eventually want. More and more people want food and drink that has real character. Craft beer is growing for exactly the same reason that salsa and sriracha sauce now outsells ketchup.

What are the priorities for a brew master? Are you always looking for the next flavor? Do you think in season?

We think in season and yes, we always do try to be creative. But the fundamentals - quality, balance, structure, and elegance are key. We’re not a bunch of kids looking to impress you with crushing bitterness or strange flavors. We want to make beers that you - and we - think are delicious. Deliciousness comes above all things.

Do you look at your business from a distribution/point or sales standpoint? How does the on-prem/restaurant target different from the liquor store/retail consumer?

Customers consume beer very differently venue-to-venue, so we look to meet them where they are. Brooklyn Lager remains our flagship and the lead horse; everyone knows it and it’s very popular. It does well both in bars and restaurants, but also at baseball games and clubs. These days it’s not considered “fancy”, just “really good”, and we’re happy about that. There are some types of beer that we make

Did major breweries come in to buy the big craft brands to shut them 34 • January 2020 • Total Food Service • www.totalfood.com

continued on page 36

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Q&A Garrett Oliver, from page 34 that really play strongly in specialized on-premise, such as barrel-aged draft beers. Barrel-aged bottled beers such as our Brooklyn Black Ops (12.3 % ABV, aged one year in Four Roses Small Batch barrels) are usually bottle-by-bottle sales in better supermarkets and specialty stores. We make over twenty different beers every year, some of them seasonals like Brooklyn Summer Ale, so we can hang with you from the beach to the fireplace.

What impact has the advent of the “Cicerone” had? How has that impacted how chefs and restaurants look at the role of beer on a menu?

Better/more creative on-prem marketing, flights, etc.?

The Cicerone program has had a large impact on both restaurants’ and customers’ outlook on beer. For many years most restaurants were simply leaving money on the table by not giving customers the beers they actually wanted to drink. The customer had more and more sophisticated tastes, but the restaurants lagged well behind. It was not at all uncommon to have many of a restaurant’s customers know the beers on the list better than the restaurant’s own beverage manager. That’s changing, and it’s partly due to Cicerone and other educational opportunities. We’re involved with the beer education program for the Culinary Institute of America (CIA), for example.

But it’s not an easy road. That’s partly because many beverage managers don’t understand how to fit better beer into their beverage programs. They are often afraid that a beer sale will replace a wine sale, resulting in a loss of that huge wine margin. In real life, that never happens - I’ve never seen it once. Smarter operators will pair beers with apps, desserts and cheese, resulting in a higher check average and a happier customer. What’s interesting is that my first book, “The Brewmaster’s Table”, which was first published in 2003, sells better now than it did five

Garrett Oliver speaks to a crowd of California beer fans to introduce Brooklyn Brewery to the West Coast last year (Photo by Monica Hoover)

years ago. And “The Oxford Companion to Beer” is still going strong. I think that’s indicative of the growing public interest in beer. In 2014 I became the first brewer to win the James Beard Award for “Outstanding Drinks Professional”, and two other brewers have won it since. In the past, that award was won almost exclusively by wine people. So yes, the culinary world is definitely changing.

What advice do you have for the foodservice operator trying to rethink the “Bud/Coors” mentality?

Thankfully, what we used to call the “gas station beer list” is slowly dying out. People have figured out that if your list is made up of mass-market beer, you’re going to lose customers and the guests that do show up will be folks who ring lower check averages.

Craft beer drinkers are much better customers for restaurants than massmarket beer drinkers, and it’s not hard to see why. But some people are replacing one monoculture for another.

For example, if you have three hazy

36 • January 2020 • Total Food Service • www.totalfood.com

IPAs on your beer list, you’re probably missing some opportunities.

I think that good brewers and distributors need to understand the restaurant and bar operator’s world and try to help them improve their businesses. Walking in the door and saying “Hey, you should carry my beer because it’s great” isn’t doing anyone any favors - there are 8,000 breweries in the United States. So you’d better be able to do better than that. Thankfully, we can.

You have the unique perspective of traveling the world? What is going on in the world of beer that we should be looking for here?

I’ve had the privilege of watching the United States go from the laughing stock of the world when it comes to beer (we all remember the “American beer jokes”, which I won’t repeat here!) to the leading light of the beer world.

Today, if you go to London, Paris or Stockholm, you’ll see Brooklyn Brewery’s beer everywhere. That’s amazing.

And these countries have their own

burgeoning beer scenes too. I just did a five-city tour of China back in October, and the beer scene is starting to pop there too. They’re applying their own food culture to new beer styles and creating types of beers we haven’t seen before. In Brazil brewers are adding fruits that most Americans have never even heard of to beers and making some fantastic things. So these days brewers travel like chefs and get inspirations everywhere.

One of the keys to what you have built at Brooklyn Brewery has been through on-going community involvement. The latest is your involvement with a potential Food and Beverage Museum. Can you talk about the initiative and the upcoming African-American exhibit?

I’m on the board of the Museum of Food and Drink (MOFAD), which seeks to build a world-class museum here in New York City. Would you believe that despite the centrality of the

continued on page 38

January 2020 • Total Food Service • www.totalfood.com • 37

Q&A Garrett Oliver, from page 36 table in all of our lives, that there is no museum of food and drink in the world? Sure, there are museums of particular foods - a “museum of pasta”, for example. But nothing equivalent to a great art museum or natural history museum. So we’re building it, but it takes time. Right now, we’re in small spaces, building bigger and better exhibits.

The next exhibit, opening in a couple of months (late winter), is our most ambitious to date. It’s called “African/American: Setting The Nation’s Table”, and it tells the fascinating story of the African-American contributions to all of American cuisine. Everyone knows barbecue and soul food, but most Americans have no idea that European haute cuisine was brought into the United States, practiced, taught and promulgated almost entirely by African-Americans. It’s a super interesting story both as culinary history

eventually build the full-scale museum. I mean, come on - we all know in our hearts that done correctly, MOFAD would become one of the mostvisited museums in New York City; it’s a no-brainer. It’s very ambitious, but building museums is not for the timid!

Garrett Oliver pours samples of a new collaboration beer with Brooklyn’s sister brewery E.C. Dahls’ Brewmaster Wolf Lindell and famed Norwegian artist Håkon Gullvåg.

(Photo by Anne Reisch)

and as social history, and we’re going to tell it with verve. We actually have acquired and restored the original “Ebony Magazine” test kitchen from the 1970s, which will be part of the exhibit. We’re going to have artifacts, virtual reality stories, and actual food

38 • January 2020 • Total Food Service • www.totalfood.com

for visitors and it’s going to be a real cultural milestone and I think our visitors will be spellbound.

We’ll be located at the top of the Museum Mile on 5th Avenue across from the corner of Central Park at The Africa Center. As we go, we’re fundraising to

Crystal Ball... As you look towards 2020, what’s on the agenda?

We’re developing whole new ranges of beer, so things are very busy indeed.

Our non-alcoholic beer, Brooklyn Special Effects, is going like a rocket. We’ll be adding more non-alcoholic beers to our range and giving our customers more options to drink tasty stuff from Brooklyn Brewery. I’ll be traveling to at least ten countries, working on television and writing projects, putting together new ventures with chefs, distillers, winemakers and other partners...

2020 is going to be quite a year!

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EYE

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Partridge Holiday Event 2019

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here was no shortage of holiday cheer when 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.

Partridge’s holiday event is always a grand celebration of the foodservice industry as leaders from all segments of the industry come together to celebrate. From the area’s top country club managers including Winged Foot’s Colin Burns and Beach Point’s Randy Ruder to the movers and shakers in the contract feeding business (RA’s Dick Cattani), the NYAC was packed with the best and the brightest operating stars.

Kudos again to the amazing Richard Block who unexpectedly ascended to the presidency of the organization last year and has truly created a vision for the 75 year old plus organization.

Following a tradition of kicking of the festivities with a touch of humor, the Partridge Club welcomed up and coming NYC based comedian Eric Neuman to the stage and he left the group roaring.

EYE toasted the holidays with educators including: Liz Schaible of NYC College of Technology, and Steve Shipley of Johnson & Wales. 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 Holiday luncheon brought the mission of the Partridge Foundation to raise scholarship funds for institutions of higher learning and to provide training for students pursuing a career in the Hospitality Industry. Among the industry’s top equipment and supply professionals who celebrated were: M. Tucker’s Eric Santagato and PBAC’s Michael Posternak, Larry Cantamessa, 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 Par-

tridge 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.

The club is on track for a great 2020 of events and new members as the Partridge board member Princeton Club GM Jason Pallen has attracted

Patrick Lamont of Maimonides Medical and president of the Metro NY AHF and the healthcare feeding organization’s board made a scholarship presentation to the Partridge Club

(L to R) Restaurant Associates’ Dick Cattani and Gina Zimmer of Elior, who collaborated for many years, shared a holiday toast

(L to R) Cater to You’s father and daughter duo of Anthony and Giuliette Trentacosti

(L to R) The JPMorgan Chase’s Bill Adams and Barbara Boden with Corey Silverstein of Flik

(L to R) Longtime Partridge board member Roger Oliver of Tempostions and Brooklyn Brewery’s Garrett Oliver

(R to L) Partridge president Richard Block presented a Foundation scholarship to City Tech’s Liz Schaible

40 • January 2020 • Total Food Service • www.totalfood.com

a number of new members to the organization.

(L to R) VA Hospital’s Mimi Wang and Larry Cantamessa of PBAC

January 2020 • Total Food Service • www.totalfood.com • 41

SCOOP Imperial Dade Acquires Wagner Supply Company SCOOP notes that Imperial Dade, a leading distributor of disposable food service and janitorial supplies, recently announced the acquisition of Wagner Supply Company. The acquisition strengthens Imperial Dade’s Texas presence while enhancing the company’s differentiated value proposition to customers in the region. The transaction represents the 26th acquisition for Imperial Dade under the leadership of Robert and Jason Tillis, CEO and President of Imperial Dade, respectively. Financial terms of the private transaction were not disclosed.

With branches in Odessa, Lubbock, and Wichita Falls, TX, Wagner Supply Company is a family-owned and operated distributor of janitorial and industrial products. With nearly 40 years of experience serving the West Texas market, the company has built a strong, durable reputation

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for providing quality products and a high level of personal customer service. By leveraging Imperial Dade’s market leading platform and existing Texas presence, Wagner Supply Company customers can expect the same exceptional customized service coupled with an expanded offering of products and solutions.

“The Wagner family’s strong customer relationships and reputation for providing high-quality customer service makes the business a great addition to the Imperial Dade family,” said Robert Tillis. “We are excited to increase our presence in Texas and look forward to partnering with the Wagner family to capitalize on the many growth opportunities that we see ahead for the business,” said Jason Tillis.

“Imperial Dade’s reputation and family-oriented culture align well with our own philosophy and

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Founded in 1935, Imperial Dade serves more than 40,000 customers across the United States and Puerto Rico. Since CEO Robert Tillis and President Jason Tillis assumed their roles in 2007, the company has grown both organically and through acquisitions to become a leader in the disposable food service and janitorial supplies industry. For additional information, please visit www.imperialdade.com.

Marcum Food & Beverage Summit: Top Tips and Strategies SCOOP hears that on January 23rd from 6:00 to 9:00 pm at the Signature Grand in Davie, FL, The

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Scoop, from page 42 2020 Marcum Food & Beverage Summit brings together the best and brightest in our field – food and beverage executives gathering with others in the industry for an evening of networking and vital information. The Marcum panel will discuss the latest trends in the industry, which used to change slowly and allow the opportunity to spend time making well-informed decisions.

How can food & beverage companies adapt now that changes in trends happen so rapidly? The Marcum Food & Beverage Summit is an essential event for industry executives looking to foster growth, encourage dialogue, and inspire creative thinking. And innovation is the key to success in the food and beverage industry. At the 2020 Food & Beverage Summit, Marcum will award $2,500 to the most innovative emerging F&B company. The winner will be chosen that night by attendees who will visit with company reps, sample their products, and then vote for their favorite. For more information and to register, visit marcumevents. com or send an email to lewis.greenberg@marcumllp.com

Finger Lakes Fish Launches LocalCoho

culture Alliance’s Best Aquaculture Practices (BAP) certification, it features a recirculating aquaculture system (RAS) ensuring a clean environment and biosecurity. Production capacity is approximately 400 metric tons.

“New BAP certification verifies LocalCoho’s com-

Scoop notes that Finger Lakes Fish, Inc. announced the East Coast launch of its Coho salmon, LocalCohotm, setting new quality standards by raising sushi-grade fish with full, farm-to-table traceability. “LocalCoho strives to sustainably, ethically meet growing industry demands,” explains CEO Ed Heslop. “To accomplish this, we focus on local, sustainable, fresh production in healthy, safe environments.”

Hatched from certifiedorganic eggs, Coho are raised in a land-based, freshwater, 43,000-squarefoot facility in Auburn, New York. First to be (L to R) Ed Heslop, CEO; Eric Lamphere, Executive Chef, The Inns of Aurora; Jeff Toaspern, Sous Chef, The Inns of Aurora; Aaron Van Arnum, Fish Manager awarded Global Aqua-

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44 • January 2020 • Total Food Service • www.totalfood.com

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mitment to our industry and environment,” says Phil Gibson, Finger Lakes Fish board member. “It’s key to scaling the business and demonstrating we’re better for our environment, fish and customers,” adds Heslop. The first cohort of eggs hatched in April 2018; first batch was for sale in September 2019. Currently, Coho are sold as whole fish to regional foodservice outlets. Fillets for foodservice and retail are next.

Auburn is LocalCoho’s first facility. With plans to open additional stateside locations, Chicago is expected second. LocalCoho won Rabobank’s sponsored competition, FoodBytes, held there in September. For more information, visit https://www. localcoho.com/

Yolélé Foods’ Fonio partners with Burger Lounge To Debut New Organic Quinoa Vegan Burger Scoop notes that Yolélé Foods, co-founded by Chef Pierre Thiam of Teranga in Harlem and in-

dustry veteran Phil Teverow, announced that fonio is the central grain ingredient in the newest menu item at California’s Burger Lounge. This marks the ancient West African grain’s first use in a fast-casual restaurant burger in the United States. Available in all 24 locations, the Organic Quinoa Vegan Burger is made of a proprietary mix of fonio from Yolélé, red quinoa, brown rice, zucchini, mushrooms, carrots, corn, onion, and garlic. It is stacked with vegan cheddar cheese, shredded iceberg lettuce, tomato, fresh or grilled onions, pickles, and vegan Thousand Island, on a vegan bun.

Fonio has been cultivated and prized in countries across West Africa for over 5,000 years. The nutritional powerhouse is gluten-free, full of micronutrients and antioxidants, and high in iron, fiber, phosphorus, and potassium. Unlike other grains, it is rich in amino acids methionine and cysteine crucial to tissue growth and strength.

Known as “the seed of the universe,” fonio is a climate-smart crop that is drought-resistant and thrives in the poor soil of the Sahel Region, where

continued on page 46

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SAUSAGE-STYLE CRUMBLES & CHEESE PIZZA January 2020 • Total Food Service • www.totalfood.com • 45

Scoop, from page 45 it grows. Yolélé works with smallholder farming communities to create economic opportunity and promote regenerative farming practices in the region.

Since 2017, Yolélé fonio has been in supermarkets and available online. Fonio’s growth has been explosive due to Yolélé’ and Chef Pierre Thiam’s efforts.

ports, order summaries, packing slips, and more.

GoPrep allows the company to create orders for events that scale in size based on the number of people attending, all while automatically doing the math to report how many trays of food are needed for the event. For larger kitchens, reports can be broken down into production groups so

GoPrep is Changing the Food Industry SCOOP learned that GoPrep.com is an exciting new startup that changes the way caterers and meal prep businesses run their operations by providing an easy to use online ordering platform combined with a one of a kind reporting system.

Large meal operations often have complex weekly production schedules consisting of multiple orders on the same day, diverse menu options to prepare and cook, and a team of chefs to manage.

GoPrep simplifies this entire process by condensing all online and manually entered orders into easy to print meal and ingredient production re-

46 • January 2020 • Total Food Service • www.totalfood.com

each team member knows exactly what they are responsible for preparing.

Any one time order or menu item can can easily be turned into a weekly or monthly subscription with the flip of a switch, making it perfect for businesses that have recurring accounts. Additionally, nutrition facts for menu items can be displayed using the Nutritionix API, labels can be bulk printed to go on your meals & trays, and email & text communication can be set up directly with customers.

GoPrep’s flexibility allows any business model such as catering, meal prep, pop ups, or personal chef services to run more efficiently. For more information, please visit GoPrep.com

How a Scratch Cooking Pilot in the Bronx is Reshaping Meals In New York A sampling of the prepared meals

continued on page 48

January 2020 • Total Food Service • www.totalfood.com • 47

Scoop, from page 46

City Schools Scoop applauds New York City, which serves 900,000 school meals a day, can successfully prepare and serve scratch cooked meals to students, according to Tisch Food Center’s newest report.

This is a major shift away from processed foods currently on the menu. The potential positive impacts of scratch cooking on students’ diets, health, academic achievement, and sense of community are enormous.

With New York City parents, students, politicians, and advocates clamoring for better school food, the report—Cooking Outside the Box: How a Scratch Cooking Pilot in the Bronx is Reshaping Meals In New York City Schools—shows that the largest school district in the country can turn back the clock and serve fresh, appealing scratch cooked meals to students. For the purpose of this report, scratch cooked food service means: food service that prioritizes the preparation of meals or snacks on a daily basis at or near the site of consumption with ingredients in their most basic form.

The Cooking Outside the Box report is particu-

48 • January 2020 • Total Food Service • www.totalfood.com

larly timely given the New York City Council’s recent bill calling on the Department of Education (DOE) to give them a plan and timeline for fully transitioning to scratch cooked food service.

Key findings from Cooking Outside the Box include: • Moving from many processed foods to entirely scratch cooked meals required complex systems change given the massive size and scale of the DOE’s Office of Food and Nutrition Services.

• The model for scratch cooking evolved during the pilot, from an initial focus on two kitchens serving five schools fully scratch cooked meals, to introducing some scratch cooked recipes citywide.

• While this study did not focus on economic outcomes, initial findings show that food and labor costs have the potential to move towards cost neutrality as more school kitchens transition to scratch cooked food service.

In order for all students to have scratch cooked meals every day, New York City will have to make serious investments in kitchen infrastructure, staff training and advancement, coordination of internal and external stakeholders, and generat-

ing student enthusiasm for scratch cooked meals in partnership with the entire school community.

NYC Grocer Participates in SNAP Produce Incentive Program Scoop says NYC grocer Fine Fare Supermarkets is participating in Get the Good Stuff, a produce incentive program for beneficiaries of the Supplemental Nutrition Assistance Program, or SNAP, reports Supermarket News. This initiative allows SNAP customers purchasing fresh, frozen, canned, or dried fruit, vegetables, and beans to recieve money back for other SNAP eligible products. For each dollar spent using SNAP on eligible items, shoppers will receive another dollar that can go toward buying up to $50 more in produce per day. The program will kick off on April 30, 2020 and run through April 20, 2021.

continued on page 88

January 2020 • Total Food Service • www.totalfood.com • 49

LEGAL INSIDER

FROM ELLENOFF, GROSSMAN & SCHOLE LLP

Feeling The Accessibility Of Gift Cards

R

emember all those gift cards you sold for the holidays? Little did you know that gift cards – what was once thought of as the gift that keeps on giving, could soon be the gift that bites back. Recently, a wave of lawsuits were filed against restaurants and retailers located in New York for their failure to sell gift cards that contain braille.

These lawsuits allege violations of the Americans with Disabilities Act (“ADA”), the New York State Human Rights Law and the New York City Human Rights Law. New York hospitality employers who sell gift cards should be aware of this new and novel concept, and consider preparing proactively to avoid being faced with similar lawsuits.

Compliance with the ADA has long been the source of concern for many hospitality employers. As most know, the ADA prohibits disability discrimination in the employment context, and also prohibits discrimination against disabled members of the public in the full and equal enjoyment of the goods and services of any place of “public accommodation.” Places of “public accommodation” include restaurants, hotels, bars, retail stores and spas. While in the employment con-

Amanda M. Fugazy is a partner at Ellenoff, Grossman & Schole in New York City. Amanda is the head of the firm’s Labor and Employment group, and has a focus on the restaurant and hospitality industry. Amanda offers a variety of services to the industry, including working with her clients to ensure that they are in compliance with state and federal laws and regulations.

Recently, a wave of lawsuits were filed against restaurants and retailers located in New York for their failure to sell gift cards that contain braille.

Nicole M. Vescova is an Associate in the Labor and Employment Practice Group.

Ms. Vescova represents and

text, employers are only required to provide accommodations when an employee or applicant for employment is disabled, places of public accommodations are required to affirmatively take steps to ensure individuals with disabilities are afforded equal access to their goods and services.

In the past, lawsuits focused on the accessibility of a public accommodation’s physical premises. For example, litigation was brought where a wheel chair bound individual could not enter a restaurant or where a touchscreen point-of-sale system did not include a speaking function so visually impaired individuals could order food. Over the past few years, there was an uptick in lawsuits in ADA website compliance. Generally, in those types of cases, visually-impaired plaintiffs argue that a company’s website is

50 • January 2020 • Total Food Service • www.totalfood.com

not accessible to them because the website lacks proper software, such as screen readers, to allow them to have equal access to the goods and services being offered. Courts across the country have struggled to agree on whether a “website” is considered a “public accommodation” just like the physical location of the business. However, the same district courts in New York that will rule on this gift card issue have ruled that a website is a place of public accommodation.

The new wave of litigation focusing on the accessibility of gift cards for the visually impaired address the following issues: • Whether store gift cards are a “public accommodation” under federal, state and local disability law; and, • Whether gift cards that are not

advises clients in a variety of labor and employment matters, including workplace issues such as proper pay practice, employee classification, discipline, termination, and leave.

Ms. Vescova drafts various employment policies and agreements such as company handbooks, commission agreements, and non-competition and non-disclosure agreements. She also defends employers against wage & hour claims, and discrimination & harassment claims.

Amanda M. Fugazy (afugazy@egsllp. com) and Nicole Vescova (nvescova@ egsllp.com) can be reached via phone at 212-370-1300.

embossed with braille deny visually impaired individuals the full and equal enjoyment of its goods and

continued on page 98

January 2020 • Total Food Service • www.totalfood.com • 51

FIORITO ON INSURANCE

Hardening Insurance Market Emphasizes Risk Management Best Practices For Hospitality Businesses

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estaurateurs and hospitality businesses in general should expect to feel affects that large losses are having on the profitability of insurance carriers. As a result of the recent years’ natural disasters, fire, water damage and other catastrophic claims paid by insurers; high deductibles, premium increases and lower liability limits are a current reality in the property & casualty insurance arena.

Yet, even as the insurance market continues to harden, business owners can minimize costs and transfer risk in 2020 by putting an emphasis on effective risk management practices.

• Practicing proper preventative maintenance is vital to minimizing insurance rate increases. The best thing you can do to help mitigate the risk and potential losses is to rigorously plan to prevent them. For example, investing in leak detection and automatic shut-off to mitigate water leaks can substantially lower property insurance rates. Institute policies and procedures to ensure safety, including monthly fire pump tests, installing hand rails and floor mats in potential slip and fall areas, as well as replacing old electrical panels.

• Develop & Maintain a Flood

Even as the insurance market continues to harden, business owners can minimize costs and transfer risk in 2020 by putting an emphasis on effective risk management practices.

Robert Fiorito serves as Vice President

Emergency Response Plan. If there is one thing the hospitality industry has emphasized as a result of past hurricane and storms, it is the importance of creating a robust flood emergency response plan. Start by determining if your establishment or facilities are located in flood zones. That may be obvious if they are situated on a coastline or waterway. If you are in the U.S. you can also double-check the address against FEMA’s flood hazard map. The key components of a Flood Emergency Response Plan establishes who has responsibilities for particular functions and the procedures and practices that need to be followed to ensure that everyone including patrons and staff who may be displaced is kept safe during the emergency situation.

• Minimize Third Party Liability.

It’s also important to vet and evaluate all third party contractors to make

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sure they’ve got the right policies and procedures in place and they operate with best practices. Always request that anyone working on your property must provide a current certificate of insurance (COI) to ensure they’re covered for any damage they could potentially cause to your property so that you are not held liable for their actions and inadequate limits.

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 worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-

• Highlight Your Strengths For Underwriters. A tighter market means underwriters can be more selective so make sure you’re a risk they want to take. For businesses that are already actively engaged in risk management, or have a regular preventative maintenance schedule, it’s time to toot your own horn. Don’t get caught with old underwriting information, let your insurance advisor know what you’ve been doing well so they can go to bat with the underwriter, advocat-

338-2324 or by email at robert.fiorito@ hubinternational.com.

ing on your behalf to earn the best premium for your risk.

Your insurance broker will be your best guide in navigating through the current insurance environment, and can advise you on risk management strategies that will put your organization in the best position for it.

January 2020 • Total Food Service • www.totalfood.com • 53

SPOTLIGHT ON

TOP WOMEN IN METRO NY FOODSERVICE AND HOSPITALITY

Sara Moulton Chef, Cookbook Author, TV Personality Interview by Joyce Appelman

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ara Moulton is an American chef, cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as “one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines.”

When Sara Moulton kicked off her ninth season as host of public television’s “Sara’s We e k n i g h t Meals,” in September of 2019, it was the latest milestone in a storied career that stretches back more than 40 years. A restaurant chef for seven years and protégée of Julia Child, Sara was the co-founder of the New York Women’s Culinary Alliance, executive chef of Gourmet magazine, Food Editor of ABC-TV’s ”Good Morning America,” and the host of several well-loved shows on the Food Network during that channel’s first decade. She also wrote a weekly column for the AP for six years and a monthly column for the Washington Post for two. Sara is the author of four cookbooks including her most recent, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Was there someone that had an impact on you that led to your interest in cooking and then getting into the business?

My mother. She was a fantastic cook. She was talented to begin with, but then after she started traveling every year to Europe with a girlfriend following up with a dinner party around the food of the country she had just visited, she got even better.

Since we lived in New York and she owned the New York Times Cookbook, she was able to source the ingredients and find the recipes that at the time (the 60’s) seemed exotic – spanakopita, paella, veal saltimbocca, pot au feu. I was her sous chef. I loved cooking for those dinner parties.

While attending the University of Michigan, I tried to figure out a career with no success. A year after I graduated, I was working in the kitchen at a bar in Ann Arbor, slinging burgers, and my mother took matters into her own hands (without asking me), writing to both Julia Child and Craig Claiborne (the author of the New York Times Cookbook) to ask them what her daughter should do if she wanted to become a chef. Craig wrote her back and said I should go to cooking

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school. I applied to the CIA and much to my surprise they accepted me.

That was the best decision of my life.

Can you talk about some of the mentors along the way that had an impact on your career?

There is no question that the luckiest break of my career was connecting with Julia Child. I volunteered to work on her PBS show in the late ‘70s when I was working in restaurants in Boston and Julia hired me to come on board to do food styling (something I had no experience with- but I lied, wouldn’t you?) and help develop recipes. It was a three-month two-day a week gig, and an excellent starter course on how to do food tv. It also blossomed into a lifelong relationship. Julia helped me get an appren-

Sara Moulton with Jacques Pepin at the Julia Child Foundation Awards

Sara Moulton doing a cooking demonstration at Yale University

ticeship in France and then a job in a three-star restaurant when I moved to New York; she is the reason I started working at GMA, first to do her prep and then on-air appearances.

She was both a mentor and another mother. She was also one of the forces behind the Boston Women’s Culinary Guild, an organization a bunch of us founded in 1980, the blueprint for the New York Women’s Culinary Alliance, founded several years later.

Jacques Pepin is another huge influence. After I interviewed him on the radio in Boston (a one-off opportunity a friend set up for me) about his first book, La Technique, I was lucky to work with him several times, when he came in as a guest chef to the restaurant I worked at in New York and we became friends. There

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January 2020 • Total Food Service • www.totalfood.com • 55

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY

Tip Credit Remains and Lien Bill Vetoed

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he NYC Hospitality Alliance helped lead the fight in two critically important issues over the past couple of years. Today, we’re writing to provide you with important updates.... and, great news to start the new year.

First, the hospitality industry Tip Credit will remain in effect. Second, the Lien Bill was vetoed by Governor Cuomo. You can read about both issues below. Thank you to all our members for their support and participation in both matters that are so important to restaurants and nightlife establishments in NYC. And, thank you to Governor Cuomo and the Department of Labor for carefully considering these important issues.

eliminate the Tip Credit for businesses covered by the Wage Order for Miscellaneous Industries and Occupations, which covers nail salon workers, car wash workers, and other occupations where tipping is not always expected, but leave the Tip Credit for restaurant and nightlife workers unchanged.

The NYC Hospitality Alliance was grateful for the opportunity to make our case during the public hearing process and we are very pleased that this recommendation reinforces the fact that the hospitality industry, which provides positive economic opportunities and advancement for hundreds of thousands of New Yorkers is fundamentally different than

TIP CREDIT NEWS The NYS Department of Labor released its Report and Recommendations to Governor Cuomo that resulted from the “Tip Credit” hearings held around the state, which the NYC Hospitality Alliance, our members, and many others participated in. The Report and Recommendations leaves the “Tip Credit” in effect for businesses covered by the Hospitality Wage Order, which covers restaurant and nightlife workers.

In response to the report, Governor Cuomo announced he will follow its recommendations and 56 • January 2020 • Total Food Service • www.totalfood.com

these other industries. We will, of course, stay engaged in this critical issue and we thank all our members and tipped workers who participated and had their voices heard during the public hearing process.

LIEN BILL VETOED Last year, we informed you that the NYS Legislature passed legislation allowing a business and personal lien to be placed on the owners, top 10 investors, and managers of a business based solely on the accusation of a wage violation.

The NYC Hospitality Alliance was able to secure important changes to the legislation before its inevitable passage, due to the state Senate’s

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.

willingness to work with us, even though we held disparate positions on the legislation.

You’ll be very happy to learn that due to our outstanding concerns, along with those of the greater business community, Governor Cuomo has vetoed the Lien Bill and it will NOT become law.

We thank all of our members for being engaged in this issue that concerned you so deeply, and we’re glad to report that the Governor heard your legitimate concerns and vetoed this legislation.

We, nonetheless, recognize the serious problem that is wage theft and remain committed to working with the Governor, State Legislature and advocates to address the issue.

We, however, believe this legislation was misguided and posed serious consequences for the restaurant and nightlife industry and we thank Governor Cuomo for recognizing its significant implications.

January 2020 • Total Food Service • www.totalfood.com • 57

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

SHFM Holiday Extravaganza 2019

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hen it comes to self-operators in corporate foodindustry insight in this growing segthrowing an end of service.” While foodservice responment. the year bash, nosibilities remain central to those Among the contingent of kitchen body does it better positions, they have expanded to equipment and design professionthan SHFM - The Society for Hosencompass a number of hospitalityals at the holiday event were: Jacobs pitality and Foodservice Managerelated functions such as vending, l Doland l Beer’ s Christine Gurtler ment. Some 30 stories above Times conference and event support, fitand Robert Doland. Rational’s Square at the Thomson-Reuters ness centers, health and wellness Dwayne Botcher and Marc Fugaro tower in Manhattan, over two hunand childcare -- areas more broadly were joined by ALI Group North dred foodservice professionals covered under the “workplace hosAmerica’s Robert Geile, Danielle came together to toast the holiday pitality” segment. SHFM thus is Mason of Jackson WWS, Winco’s Daseason and upcoming New Year. positioned to be the preeminent revid Ciampoli and Kitchens To Go’s SHFM serves the needs and insource for career development and Amy Lewis. terests of executives in the corporate foodservice and workplace hospitality industries.

SHFM hosts events across the country that enables industry professionals to come together to exchange ideas with industry professionals who share similar challenges and agendas.

Guests were treated (L to R) elite Studio e’s Chad and Raquel (L to R) Aramark’s Jenny Igoe, Thomas Jilk, Weiss and Robert Missel of Aramark and Owen Moore of NYU to a dizzying array of holiday treats and cocktails by their Aramark hosts. Metro New York City has, from the very beginning of the Association, been a key venue for SHFM. Once again in 2019-20, a New Yorker (Robert Gordon of American Express) has taken the reins of the organization.

(L to R) M. Tucker’s Marc Fuchs, Michael SHFM’s members (L to R) Morgan Stanley’s Justin Williams Posternak of PBAC and Robert Gordon of and Matt Sher of Day & Nite are “client liaisons and American Express 58 • January 2020 • Total Food Service • www.totalfood.com

Foodservice responsibilities continue to remain central to SHFM’s members as their duties have grown to embrace numerous hospitalityrelated functions such as vending, conference and events support, fitness centers, health and wellness and childcare.

Many of SHFM’s contract feeders were represented by large contingents including ARAMARK’s Andrew

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(L to R) Vivreau’s Shayla Martin and HMG’s Karen DiPeri have proven to be invaluable to helping the Metro New York SHFM chapter accomplish their goals

(L to R) Katherine DeSimone of Eurest and Compass’ Ricky Positglione

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SHFM, from page 58

(L to R) Aramark’s Ben Mandaro with Emerald’s Ralph Bianculli Jr and Michael Cinquemani

Levy, Betsy Kline and Rosann Mitrione, as well as Elior NA’s Danielle Buxton and Jason Weeden. EYE also spotted Corey Silverstein and Scott Davis of FLIK International and long time SHFM member Karen Grezner made her first appearance as a member of Delaware North.

Restaurant Associates’ Greta Patel, Leonard Mormando, Michael Galla-

(L to R) The Coca Cola duo of Jim Stone and Robin Snyder

gher, Michael Shapiro and Tory Roth feted the holiday season as did Sodexo’s Anthony Mastellone, William Fleming and Kevin D’Onofrio.

The battle for New York’s contract feeding coffee pot is heating with Massimo Zanetti’s Deanna Tarulli, Patrick Hook, and Ryan Boldt on hand along with Nestle Starbucks’ Cesidio Anzellotti and Julie Bow-

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(L to R) M. Tucker’s Michael Greenwald, Jackson’s Danielle Mason, and Dave Ciampoli of Winco

man, and long time SHFM supporters Andre Brown of Bunn and Sun Coffee Roasters’ Melanie Marken.

The Food and snack community continued its’ long time support of SHFM with PepsiCo’s Greg Youncofski and David Thieman on hand as were RC Fine Food’s Barbara Cohen, Bart Napoli, Gary Cohen, and Susan Goldman.

(L to R) Among the holiday revelers were RSA Management’s John Murn, Tabatha Goloborodko of Featherstone Bakery and Aramark’s Michael Verdis

“Whether you’re a vendor, marketing company, contractor or client liaison, SHFM offers something for everyone,” Gordon said. “It’s like a family and I continue to say you get out of it as much as you put in. So I always say ‘Lean in’, find your passion,” noted Robert Gordon, SHFM’s president and AMEX executive.

January 2020 • Total Food Service • www.totalfood.com • 61

RESTAURANT MARKETING How To Be The #1 Restaurant On Your Customers’ Minds

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o you ever feel like you are being followed around online by items that you want to buy? Or even just thinking of buying?

Have you ever looked up a product, be it a sweater, dog bed, or barbeque, only to then see it everywhere in your digital life--in your Instagram feed, on Facebook, somehow in your email inbox, along with every banner and sidebar ad on your desktop?

Here’s the good news: Although it may seem like it, these companies are not stalking you, nor are they reading your mind.

What they are doing is approaching their marketing with a omnipresence strategy.

If you’ve heard this word before, it may have been in a religious context in reference to a god or creator always being everywhere at once (omnimeaning “all”). An omnipresent marketing strategy follows the same principle.

Brett Linkletter is the CEO & Co-

If you’ve noticed that a product or company seemingly follows you around the internet, it means you’ve interacted with their brand in such a way that the company now recognizes you as a valuable prospect and a potential customer. Now, wherever you go (online, of course) that brand is going to market to you until you either A) buy into whatever they are selling or B) respond directly to an ad saying that you are not interested i.e.: blocking it or marking it as “irrelevant.”

This style of marketing is extremely effective, and its success is not limited to e-commerce.

As a restaurant owner, you want to be in front of your customers any time they are available and willing to absorb information. The easiest time to pinpoint when your customers are in this mode is to target them when they are online. This is also the only way you can subtly (and legally) follow them around reminding them about how awesome your restaurant is.

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Think about this concept on its own: When you go online, you are probably either looking for information or entertainment. You are actively searching for something to occupy your thoughts and are thus more receptive to advertisements.

Americans spend around 24 hours each week online. On average, they check their phones every 12 minutes--that’s about 80 times every day!

That’s some significant screen time and a marketing opportunity that you shouldn’t ignore. A willing audience shall be served.

Here’s the thing. You cannot simply just churn out all kinds of content and a bunch of different messages and hope that something turns your viewers into paying customers. Everything must be done with purpose and intent.

Ideally, you want a way to track when these audience members convert into loyal patrons of your restaurant.

Omnipresence is a two-part strategy. You need to be 1. Everywhere at once and 2. Sending out the same, cohesive message across all of your channels.

Simply put, you want all of your customers to have the same feel and experience whenever they interact with your brand whether that be in-store, online, or through a third-party delivery service.

The branding of your website should match that of your physical store. The same goes for your social media, emails, SMS messages, etc.

This might be a pretty big concept that I’ve in-

Founder of Misfit Media. He has an aggressive willingness to take on new challenges and a strong understanding of scaling a business from scratch.

His vision is to disrupt the restaurant marketing space by empowering business owners with predictable, scalable marketing strategies so they can grow their business based on insights and data, versus guesswork and course correction. Brett’s specialty lies in creative content creation, brand messaging, social media growth hacking, and business development. His biggest role model and lifetime hero is his great grandfather, Art Linkletter, who was a famous TV personality and businessman. Contact him at hello@ misfitmedia.com or 424-289-8648

troduced to you and you might be wondering how you can actually connect these mildly abstract concepts to your current marketing plan. Here are a couple things that you can implement immediately to start making your way towards omnipresence.

The first step is taking advantage of the various entry points to the digital world. Consider all of the ways you can get your brand in front of potential customers online. There is Facebook, Instagram, Twitter, YouTube, Email, SMS messaging--the list goes on. Some of these may not be ideal for your brand’s current state, but Facebook and Instagram are always great platforms to start out on.

The biggest benefit of your restaurant having a presence on each of these

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January 2020 • Total Food Service • www.totalfood.com • 63

NEWS EVENTS H.O.S.T. SUMMIT + SOCIAL Bringing Behind the Scenes Talent In Hospitality To The Forefront

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ll in the Industry®, a new media and production company, presents H.O.S.T. SUMMIT + SOCIAL, an all-day, inspirational, interactive and educational conference for, and about, the dynamic hospitality industry. Host/Producer Shari Bayer, Founder of Bayer Public Relations, is bringing her All in the Industry podcast to life, launching this inaugural summit based on the hospitality and culinary leaders she has interviewed on her popular, weekly podcast on Heritage Radio Network, which debuted in 2014.

H.O.S.T., which stands for Hospitality. Operations. Services. Technology, will take place on Monday, January 27, 2020 at The William Vale (111 North 12th Street, Williamsburg, Brooklyn, NY 11249), and will feature informative panels, one-on-one interviews, and inspiring speakers — creating a forum for the exchange of ideas, innovation and networking opportunities. Attendees will enjoy outstanding food and drink throughout the day - including a closing cocktail reception. Tickets are now on sale at www. allintheindustry.com.

“I started my podcast, All in the Industry, as I wanted to showcase the top behind-the-scenes talent in our industry, bringing awareness to their impressive careers and integral roles,” explains Bayer. “It’s been a true joy and privilege to have the opportunity to interview so many leaders, and now, I am excited to bring my show to H.O.S.T.’s live forum.”

about our industry, and love being a connector,” says Bayer. “With H.O.S.T., we will be bringing people together for real time conversations and to make valuable connections. We are looking to not only inspire and educate our attendees, but unite our industry, as we believe in the power of relationships.”

Are you #ALLIN? For more information, visit www.allintheindustry.com.

H.O.S.T. SUMMIT + SOCIAL HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY. Bringing Behind the Scenes Talent in Hospitality to the Forefront Featured panelists will be curated from All in the Industry’s guest list, including: Rita Jammet, Founder, La Caravelle Champagne; Keith Durst, Founder & Principal, F.O.C.; Jimi Yui, Founding Principal, Yui Designs; Krystle Mobayeni, Co-Founder & CEO, BentoBox; Jeff Gordinier, Food & Drinks Editor, Esquire; Glen Coben, Founder & President, Glen & Company; Melanie Dunea, Photographer; JJ Johnson, Chef-Owner, Fieldtrip; Jen Pelka, Founder & Owner, The Riddler (SF & NYC) & Founder, Magnum PR; Mark Rosati, Culinary Director, Shake Shack; Jasmine Moy, Founder, Jasmine Moy Law P.C.; Alice Cheng, Founder and CEO, Culinary Agents; and Drew Nieporent, Owner, Myriad Restaurant Group.

The overall conference theme will be “ALL IN”, and include the following topics: - The Making of a Deal: A Real Estate

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Approach to Hospitality - Restaurants & Risks: An Industry Perspective - Past, Present & Future of Restaurants: Lessons from a Legendary Restaurateur - Behind the Design: A Collaboration Between Front- and Back-of-theHouse - Branding in the Digital Age - Industry News Discussion: The State of Our Hospitality Business H.O.S.T. will also feature a special, optional “Curated Conversations” Luncheon (+ $50/pp.) for guests who are interested in investing additional time with conference speakers to discuss specific, hospitality-related topics. While all ticket sales will include a thoughtful boxed lunch, this elevated family-style, lunch experience will be enjoyed at Andrew Carmellini’s Southern Italian restaurant, Leuca, located at The William Vale.

“I have always been passionate

DATE: Monday, January 27, 2020, 9AM – 6PM LOCATION: The William Vale, 111 North Street, Williamsburg, Brooklyn, NY 11249 Transportation: L to Bedford Avenue and G to Greenpoint Avenue THEME: “ALL IN” AUDIENCE: A conference for, and about, the hospitality industry, including hospitality professionals, culinary enthusiasts, restaurateurs, hoteliers, FOH, BOH, writers, editors, photographers, publishers, publicists, influencers, entrepreneurs, event planners, marketers, media, students, and more!

TICKETS AND INFORMATION · General Admission: $245/pp. (+ taxes/fees) · “Curated Conversations” Luncheon at Leuca (optional): $50/pp. (+ taxes/fees) www.allintheindustry.com

January 2020 • Total Food Service • www.totalfood.com • 65

NEWSMAKER

Will Coggin Managing Director, Cleanfoodfacts.com, Washington, DC

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ince attending the Plant Based Food Show at the Javits Center in 2019 and then seeing the growth of items including the Impossible Whopper on Burger King’s menu, Total Food Service wanted a read on where the trend is headed in 2020.

We reached out to the Washington, DC based Center for Consumer Freedom, which runs Cleanfoodfacts.com, to get their thoughts on a campaign that they are running to educate the public. The Center’s Will Coggin built the case for chefs and restaurants keeping real beef on their menus.

How did you get involved with the Cleanfacts parent organization, Center for Consumer Freedom (CCF)?

CCF and its’ founder Rick Berman were a perfect match for me. I was an activist in college so for the past 10 plus years, and I have been able to take a stand and to run against the status quo on a number of im-

The food industry has seen many fads over the years, and the current trend right now is “meatless” products.

Currently, there’s a lot of noise surrounding the health risks of eating too much meat, which is what is a driving factor behind this fad. Consumers think that if they cut down on their meat consumption by choosing plant-based substitutes instead, they’re not only eating healthier, but also helping the environment. What they don’t know is how much chemicals and additives are included in these new meatless options that are marketed as tasting “like the real thing.”

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portant issues including beef. I am able to speak the truth when it’s not the popular opinion, so it’s been a good fit.

What sparked the company’s interest in the restaurant and food service industry to take on this campaign?

We have had several projects that deal with the restaurant industry.

One dealt with employment policies and now this one deals with actual food and the whole meatless burger/ meat trend. These issues are obviously very personal, since everyone eats food, but don’t really think about what’s goes into it. It’s fascinating to see what goes on in food production and agriculture. It’s interesting to see how animal rights activists or public health politicians think they have a say on what I eat. These people think what I eat is their business.

What does that mean?

This can manifest itself in different ways, but you have people out there like activist groups, who for one reason or another, don’t want you to eat certain things. It could be giving up meat and diary, or GMO activists who want to stop all bio-engineered food.

Will Coggin, Managing Director, Cleanfoodfacts.com, Washington, DC

The biggest misconception is that these foods are healthier. But the truth is that these foods are processed and full of chemicals and additives that you and I can’t pronounce.”

Where did this initiative come from?

For more than a decade, we’ve been running campaigns against groups like PETA or the anti-meat groups that have spawned this narrative that meat is bad for your personal health and bad for the environment. They spew out all these

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January 2020 • Total Food Service • www.totalfood.com • 67

HOSPITALITY LAW PERSPECTIVE

WITH CAROLYN D. RICHMOND

Top Three Issues for the 2020 New York Hospitality Workplace

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here is no reason to believe that the workplace assault against restaurants and other hospitality establishments will slow down in 2020. With a record-setting number of changes to New York State (“NYS”) employment laws in 2019, government officials and the plaintiffs’ bar feel emboldened, and, therefore, in 2020, we anticipate a significant uptick in workplace regulations. Below is a brief summary of the top three issues for 2020 to which New York hospitality employers should pay careful attention.

1. The #MeToo Movement.

2019 saw significant changes in NYS concerning anti-discrimination laws.

Protected categories such as transgender status were expanded, statutes of limitations extended, and legal burdens to establish claims, weakened.

Because of these changes, we anticipate that anti-discrimination lawsuits and governmental agency charges will increase precipitously.

What’s an employer to do?

• Review its Employment Practices Liability Insurance (“EPLI”) coverage.

Understand any policy exclusions (such as wage and hour claims); ask about the deductible and policy limits; and, insure that you understand who gets to select counsel—you or the insurer.

• Train, train, and train. Find an anti-harassment and discrimination training program that works best for your business. A one-size-fits-all approach to training never works. Train managers and non-exempt employ-

All the training in the world does not work if corporate culture does not change from the top down. Buy-in from owners and top management is mandatory. ees separately. Consider the value of one-on-one e-training for non-exempt employees to cut down potential cross-talk about claims that one employee may have. Ensure training is provided to employees in all necessary languages. Consider refresher courses throughout the year and sessions that drill down on more specific topics that may be more pressing in your workplace.

• Remember, all the training in the world does not work if corporate culture does not change from the top down. Buy-in from owners and top management is mandatory. Ensure that everyone attends training – including owners and top management – and do not make exceptions when it comes to policy enforcement simply because the violator of the policy is a high-performer or high-level employee.

• Make sure that harassment and discrimination complaints are handled promptly and appropriately.

Not every business can afford to have a human resources (“HR”) professional, no less a team. However, every business must have the appropriate professional handle complaints of discrimination and harassment; failing to do so can be fatal to the business.

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Consider putting in place a reporting “hotline” that can be handled by a team from outside of your business.

Line up appropriate outside counsel or HR professionals who can properly and promptly investigate claims when they are raised. Make sure that whoever handles the complaint and investigates the allegations has the respect of your workplace, especially ownership and management. Finally, handle the results appropriately—not every complaint means someone has to be fired, but it does mean that you have to apply policies and mete out discipline consistently.

2. Labor Costs.

An increasing refrain from New York employers is that labor costs have spiraled out of control and have simply made it cost-prohibitive to operate.

The minimum wage in New York City is now $15.00 an hour, and the rest of the State is quickly catching up. In addition, labor costs have risen because of the cost of recruiting in such a tight labor market (not to mention price of housing in the New York City area). Moreover, predictive scheduling laws, paid sick/safe time laws, and other government mandates have increased the cost of labor for

Carolyn D. Richmond is a partner in the New York office of Fox Rothschild LLP and Chair of the firm’s Hospitality Practice Group. She advises restaurants, hotels, caterers and other food service providers on a wide range of employment, civil rights and labor issues. Carolyn writes and speaks frequently on hospitality industry and employment-related topics and serves in numerous leadership positions, including Labor Counsel to the New York City Hospitality Alliance and is an appointed member of the Cornell University Council.

most operators.

Recent changes to the minimum salary level for exempt employees has also resulted in increased overtime. The minimum weekly statutory level for a salaried, exempt employee has gone up exponentially in the past year: $1,125 per week in New York City; $975 per week in Westchester and Long Island; and, $885 per week for the rest of the State. We have also seen increased scrutiny of exempt status across the food service industry—in particular, sous chefs and line

continued on page 86

January 2020 • Total Food Service • www.totalfood.com • 69

NEWS

EXPANSION

Long Island City’s Joe Coffee Unveils New Look To Drive Expansion Plans

T

o stay fresh in a competitive landscape, Long Island City’s Joe Coffee decided it was time to change up their look and rebrand before they fully immersed themselves in their plans to expand their already popular coffee shop business. Their new transformation will span all of their 20 New York City cafes and all their digital properties. Besides their brand revamp, the successful coffee shop has also opened their 20th New York City café this past November (which is part of their first-ever stand-alone roastery in Long Island, Queens. The latest location is the first to open with the updated branding.

“We started as one shop in Green-

Joe Coffee CEO & Founder Jonathan Rubinstein

We may have a new look, but our patrons can expect that same welcoming and quality experience from us,” said Jonathan Rubinstein wich Village in 2003 and it just grew as a family business over the course of the first 15 years,” explains CEO & Founder Jonathan Rubinstein. “When we started, the idea of specialty coffee literally didn’t exist. That idea of café culture appealed to us, so we thought why not make great coffee?”

A huge push for the company’s new transformation was an investment from Danny Meyer’s Enlightened Hospitality, which provided the needed assets to take on such a large task that required two years of work. But despite the new brand identity, patrons can expect the same warm hospitality they’ve been accustomed to over the years. As New York’s homegrown specialty coffee roasters and pioneers of the local Third Wave coffee movement, the investment also helped Joe Coffee grow its online presence, wholesale and catering business, and establish new cafes.

The catering side has really taken off for Joe Coffee, with Rubinstein ad-

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mitting that they do about 400 events a year, taking their various coffee selections to weddings, trade shows, and any kind of event that requires a good cup of coffee. “We have 13 espresso machines that we send out to the event and an entire staff.”

“I think the way a lot of people look at brands today is that it needs to speak to them,” said Rubinstein. “With a priority of taking care of our customers, we needed to create a new mission statement or a vision, which is a new focus we worked on for this rebranding. People already expect to drink good coffee in our stores (that’s sort of like a non-negotiable these days), so it’s the rest of the experience that makes you stand out. We may have a new look, but our patrons can expect that same welcoming and quality experience from us.”

The new Joe Coffee brand identity is company-wide, with a new color palette, custom hand-drawn logo, refreshed typography and iconography,

and in their updated packaging and merchandise. Also, within the next year, certain cafes will get interior upgrades to create a more comfortable and inviting atmosphere.

Given that community building is vital to the coffee brand’s mission, Joe Coffee created a specialty mark that was inspired by the original café so that the community can still identify that they’re enjoying a Joe Coffee beverage. The signature Joe Coffee bench will instantly be recognizable to anyone who has ever enjoyed a cup of Joe Coffee, while still being fresh and new.

To create such a noteworthy new look, they enlisted renowned designers Godfrey Dadich Partners (GDP) to help better define their core values, which are curiosity, craft, commitment and community.

Now with a bold new look, Joe Coffee will now look to the future as it plans to expand to other parts of the U.S. Joe is steadfastly committed to education, sourcing with integrity, and its deeply rooted desire to build, maintain and strengthen community at every level from producer to customer. That consumer also now includes Metro New York and the nation’s restaurant and foodservice operators who can utilize Joe’s bulk pack lineup to create a signature coffee menu.

To learn more about Joe Coffee, visit their website at joecoffeecompany.com

January 2020 • Total Food Service • www.totalfood.com • 71

NEWS

VENTLESS SOLUTIONS

What’s Next? Top Five Food Industry Trends for 2020

A

s we say our goodbyes to 2019, and say hello to 2020, we can’t help but get excited for the new food trends that await us! At Motion Technology, Inc., we are always keeping our eyes open for the latest in flavor, restaurant layout, and social craze. So, we put together a list of the Top Five Food Industry Trends for the new year and could not be more excited to share them with all of you! Let’s check them out…

Nashville Hot Chicken This spicy fried southern delicacy has been popping up on menus across the US, even the big boys, like Kentucky Fried Chicken and Hattie B’s are getting into the race.

It should be no surprise to anyone that here at the home of the AutoFry, we are all in on fried food trends, especially ones that involve chicken!

This delicious dish is a quick and easy item that pairs perfectly with

a cold craft beer spicing up any menu…. see what we did there.

Unconventional Butters & Spreads When it comes to toasting up tasty breads, bagels and muffins, there is no better option than our MultiChef XL. Which is why we are over the moon with our second food trend for 2020, unconventional butters and spreads. In the year to come, cafes and coffee shops will be serving up their baked goods with unusual toppings like watermelon or truffle butter! We have come a long way since the days of strawberry jam and apple butter, but we certainly aren’t complaining.

Next Level Desserts Nothing takes a dessert to the next level like deep frying! From Oreos to Peanut Butter & Jelly sandwiches, we just can’t get enough of deepfried desserts in the AutoFry. From the young, to the young at heart, adding these next level desserts to any menu is sure to be a favorite of every customer.

Expanding Menus for Delivery & Takeout As the food delivery app craze continues, it would appear there is no slowing down any time soon.

It turns out, people love enjoying scrumptious food from the comforts of their own home. Naturally, businesses need to capitalize on this by expanding their menus to

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include items that can be prepared quickly and still maintain their integrity through travel. Our ventless equipment is perfect for serving up the food that will do exactly just that!

Open Kitchen Concept With a New Year, comes a new look! Restaurants will start to look a bit different in 2020, with many embracing the Open Kitchen Concept.

Diners will have the opportunity to

watch the magic happen as their food is prepared before their eyes. At MTI, we are very excited for this up and coming trend, as our automatic deep fryers and high-speed oven are ideal for these types of layouts. Our sleek and compact designs makes finding a spot for our products easy.

Well, that rounds up our Top Five Food Industry Trends for 2020.

While 2019 was a great year, we are thrilled to see what the new year has in store!

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January 2020 • Total Food Service • www.totalfood.com • 73

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

NJRHA Honors 2019 Garden State Leaders

T

he New Jersey Restaurant & Hospitality Association (NJRHA) feted its annual class of award winners last month at The Ryland Inn in Whitehouse Station, NJ. Each year, NJRHA leaders vote on who is considered to be the best representative of the Garden State’s restaurant and hospitality industry -- those who have succeeded in business and beyond.

This year’s recipients are more diverse than ever and comprised of: A married couple who built a restaurant empire; a beloved family wine

merchant; an immigrant franchisee owner who overcame amazing odds, a Yale-grad chef with a degree in molecular biophysics and biochemistry; and two gifted chefs from JBJ Soul Kitchen, a program of the Jon Bon Jovi Soul Foundation.

The 2019 NJRHA Gala Awards recognized Cheryl and Chester (Chip) Grabowski of the Harvest RestaurantGroup as their Restaurateurs of the Year. The Deborah Dowdell Lifetime Achievement Award went to Chef Craig Shelton.

Opici’s Mark Metzger and Adenah Bayoh of Adenah Bayoh & Compa-

nies were presented with NJRHA’s Gold Plate Awards. The annual Hospitality Award was bestowed upon the JBJ Soul Kitchen duo of Wendy Escobedo and Joshua Wiggins.

“This eclectic group of winners represent our industry’s rich environment and each of them also give back ten-fold to their communities – a true representative of NJ’s hospitality industry,” said Marilou Halvorsen, president of the NJRHA. The Annual Awards Gala is a formal event created to honor the winners and celebrate the restaurant and hospitality industry and hosts 250 people.

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 ingredientfor 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): Deborah Roy-Dowdell Lifetime Achievement | Chef Craig Shelton | Aeon Hospitality Consulting; Restaurateur of The Year | Chester “Chip” Grabowski and Cheryl Grabowski | Harvest Restaurant Group; Gold Plate Award | Adenah Bayoh | Adenah Bayoh and Company; Hospitality Award |JBJ Soul Kitchen | Wendy Escobedo and Joshua Wiggins; Gold Plate | Mark Metzger | Opici Family Distributing

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LIZ ON TABLETOP

TABLETOP SOLUTIONS

Happy New Year With A Look Towards Valentine’s Day

S

o another year has ticked off the calendar! It always grants the chance to pause and reflect on how lucky so many of us are.

As we brought in the New Year, I find myself thinking about the New Year and symbols of luck. There are so many traditions when it comes to colors, luck and the New Year. In our travels, I have had the opportunity to create a master list of lucky dishes across the country and around the world. At the top of the list are yellow flowers, black eyed peas, kale or collard greens, tuna, champagne, cabbage, pork, cornbread, pomegranate, noodles and rice in the orient.

It’s no coincidence that food and

luck come together. At the top of the inventory of gratitude has to be those that we get to share our lives with. In fact, next month with Valentine’s Day, many of our customers and their dining patrons will celebrate those very special relationships for which we are most thankful.

The very nature of Valentine’s Day signifies lots of sharing and of course the predominant color is red. We suggest rethinking how you serve your menu on the special day with an eye towards sharing. We are working with many of our BHS/ Weiss customers to create steak/ beef or fish entrees served on wood platters and sliced at the table.

We love the use of shared sides

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dishes served on red plates or bowls.

We like many of the offerings from Schoenwald or RAK for the small plates and black or brass bowls from American Metal and FOH. We are also seeing many of our operators from restaurants to clubs getting creative with special additions to their Valentine’s Day menus. At the top of that list is offering fondues for both dinner and dessert.

Valentine’s Day also gives your culinary team the chance to enhance the mood for the patron. We are seeing many of our customers create an almost flower like look on their salads. There are also simple touches including dressing the salad at the table.

Oysters and champagne are of course synonymous with the romance that is Valentine’s Day. We suggest oysters served with champagne minuets, or “dirty” oysters served in copper or black bowls. We also suggest a double-walled plate from Steelite to set just the right mood.

Your cocktail menu takes center stage for Valentine’s Day with an eye towards all things red. It starts with a Champagne toast in coupe glasses, or Pinot shaped glasses. We suggest a flash frozen strawberry for garnish. Valentine’s Day is celebrated by many in Manhattan. Many of our customers make sure that they are utilizing the highest quality cherries. Many have even moved to a smoked cherries house that are smoked using a Henkelman bagger with a smoker attachment.

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

The Valentine’s Day experience for your dining guest is all about taking service and comfort to the next level. How about providing an extra pillow on each of your dining chairs for extra comfort.

A special reminder, call your florist as soon as possible. Your plan for Valentine’s Day starts with creating the right “red” feel in your restaurant/club by making certain that you have set each place setting with a special red rose to take home.

While you’re at it, maybe a signature dipped strawberry or a special muffin or cookie to bring home might create a once in a lifetime experience for your guests. Remember we are here to help.

January 2020 • Total Food Service • www.totalfood.com • 77

EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE Record-Breaking CRAzies Gala Honors Sixteen Award Winners

T

he Connecticut Restaurant Association (CRA) hosted nearly 700 guests on Monday, December 2 at Foxwoods Resort Casino to celebrate the restaurant industry and handed out sixteen coveted awards. In addition to the record attendance, the association enhanced the event by adding a new nominating panel made up media experts and past winners.

The panel members and more than 10,000 online public votes were cast to help select the winners.

“Our second annual CRAzies Awards Gala was another huge success for our association, as we were able to showcase the exceptional talents that our industry has to offer in Connecticut,” said Executive Director Scott Dolch.

“Our goal is to build on the event each and every year in hopes that it will continue to encourage restaurants from all over the state to take part in this annual celebration.” One

of the most significant awards of the evening was the Overall and Regional Restaurant of the Year Awards presented by Sysco. First, the association handed out regional winners from around the state and the four winners were – Present Company in Simsbury (North Region); Grano Arso in Chester (South Region); Oyster Club in Mystic (East Region) and Jesup Hall in Westport (West Region). The overall winner who was named 2019 Connecticut Restaurant of the Year went to Grano Arso, who earned the award over the other three regional winners and sixteen total nominees. The Chef of the Year presented by Performance Foodservice went to Jeff Lizotte from Present Company in Tariffville, Conn.

Lizotte earned the award over a stellar class of finalists, which also included – Arturo Franco-Camacho, Shell & Bones (New Haven); Joel Gargano, Grano Arso (Chester); Luke Venner, Elm (New Canaan); Joel Vieh-

Joel and Lani Gargano accept CRAzies award for South Region Restaurant of the Year for Grano Arso in Chester. Also pictured Chef de Cuisine, Chef Joe Roberto.

Grano Arso also won the big award of the night, Connecticut Restaurant of the Year.

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land, Swyft (Kent) and Ki’Yen Yeung, Tiger Belly Noodle Bar (Granby). The Restaurant Newcomer of the Year presented by Brescome Barton went to Tavern on State (New Haven) and the Caterer of the Year was Mercado (Glastonbury). The Server of the Year presented by Siegel, O’Connor, O’Donnell and Beck went to Steve Yung from Restaurant Bricco (West Hartford) and the Bartender of the Year presented by Connecticut Distributors, Inc. went to Moises Ramirez from Ordinary (New Haven). The final voting award of the evening and new for 2019, Pastry Chef/Baker of the Year went to Adam Young from Sift Bake Shop (Mystic). In addition to the voted award winners, the Connecticut Restaurant Association recognized Helmar Wolf of Mill Restaurant Group as the 2019 Restaurateur of the Year presented by Datapay Payroll. Helmar owns and operates Mill on the River (South Windsor), Abigail’s Grille

& Wine Bar (Simsbury), Market Grille (Manchester), Republic (Bloomfield), Republic at the Linden (Hartford), Untitled Bistro (Hartford) and Cal’s Wood Fired Grill & Bar (West Springfield). Captain Daniel Packer Inne (Mystic) and Modern Apizza (New Haven) were both inducted into the Connecticut Hospitality Hall of Fame presented by GoNation. The Vendor of the Year presented by PowerStation Events went to Allan S. Goodman, which is a Connecticut based familyowned, full-service Wine and Spirit Wholesale Distributor based in East Hartford. Rounding out the awards was the Friend of the Industry, which recognized the Speaker of the House Joe Aresimowicz (D-Berlin/Southington) who has served in the Connecticut General Assembly since 2004 and who continues to be a vocal leader for the restaurant and small business community in our state.

Chef Joel Lizotte and team accept CRAzies award for North Region Restaurant of the Year, for Present Company in Tariffville. Lizotte also earned Chef of the Year.

January 2020 • Total Food Service • www.totalfood.com • 79

NEWS

LEGISLATION

Lamont Signs Bill Settling CT Restaurant Wage Issue

E

arlier this month Governor Ned Lamont signed a solution to the ongoing legal issue about wages earned by restaurant workers.

“This complex area of law governing wages earned by restaurant workers stirred up passions from those on all sides of the issue,” Governor Lamont said. “In the end, we were able to deliver a fair solution that strikes an appropriate balance that both ensures wages rightfully earned by employees are protected and provides some relief to restaurant owners who made good faith efforts to comply with the law.”

The legislation was approved by both sides of the floor in both chambers of the Connecticut GA last month during a special session.

“I appreciate the efforts of legislators from both sides of the aisle in negotiating and reaching a compromise measure that avoids the legal and other issues that caused me to veto the prior proposal,” said Lamont. “I also am grateful for the participation of the stakeholders on all sides of this issue who worked with my administration to come to a solution that I could sign into law.”

Restaurant owners asked the legislature to settle the issue to avoid costly judgments.

The bill adopted calls on the state labor commissioner to adopt new regulations regarding the service

In the end, we were able to deliver a fair solution that strikes an appropriate balance that both ensures wages rightfully earned by employees are protected and provides some relief to restaurant owners who made good faith efforts to comply with the law,” said Governor Ned Lamont and non-service duties of servers after consulting with the restaurant industry and workers.

It calls for at least 75 random audits of various restaurants to ensure that they are complying with the updated regulations regarding workers earning tips, said Rep. Steven Stafstrom, a Bridgeport Democrat who co-chairs the judiciary committee. The labor department will be required to craft a detailed report regarding the level of compliance or noncompliance with the new law.

The legislation also requires the state to hire three additional wageand-hour investigators in the labor department to investigate the issues.

The measure passed the House in a 125-11 vote and was approved in

80 • January 2020 • Total Food Service • www.totalfood.com

the Senate by a 27-3 margin.

“I think this is a fair compromise,” said Rep. Rosa Rebimbas, the ranking House Republican on the judiciary committee and a former waitress. “This is new regulations that the restaurants are going to have to follow. ... We want to make sure that everyone is doing the best that they can.”

Restaurant owners, including those who have been sued, said they were relying on regulations issued by the state that said servers could be paid the lower tipped wage for non-service work if at least 80% of the work they did earned tips.

“The one thing that the people of this state must be able to rely on is the laws we give them,” said House Republican leader Themis Klarides

of Derby. “Not only was there confusion, but people followed the rules by the department of labor and got sued for it.”

Senate President Pro Tem Martin Looney, a New Haven Democrat, said the bill was “a significant improvement” over a bill that passed on the last night of the regular legislative session in June that Lamont subsequently vetoed. That bill would have sharply limited servers’ ability to sue to recoup wages they believed they were owed. Lamont rejected the bill as “likely illegal.”

“The legislation enacted today avoids the constitutional pitfalls of the prior proposal, which I vetoed,” Lamont noted. “It may have taken us a little bit to get to this moment, but in the end we were able to find a compromise to reform a complex area of law governing restaurant workers and do so with a fair result.”

The bill does not change the current law regarding the minimum wage, which is $11 an hour in Connecticut. Restaurants can pay servers a sub-minimum wage of $6.38 per hour, and bartenders can receive as little as $8.23 an hour. Legislation that passed this year to increase the minimum wage to $15 an hour by 2023 did not increase the tipped wage.

“That’s why many of us have a prob-

continued on page 82

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Indochine, from page 20 “Working in a Vietnamese restaurant of this calibre really attracted me,” Nguyen says. “It’s classy. Normally when people hear about Vietnamese food, they equate it with pho shops.”

The Dubai branch will certainly be serving more than simply the famed noodle broth. On the menu are some classic Indochine dishes from the New York restaurant, such as Amok Cambodgien (steamed sea bream in banana leaf ) and Vietnamese ravioli (rice noodles with chicken, shrimp and shiitake mushrooms). Nguyen also wanted to add his own touch to the list. Recommended dishes exclusive to Dubai are lamb char siu (slow-cooked lamb in honey glaze), black cod and wok-tossed rice noodles.

“In New York, the food being served at Indochine has hardly changed in 35 years,” Dahmash says. “However, from our first project, we’ve learnt that we shouldn’t bring a concept to another country exactly as it is. People in different regions want different things. The menu at Indochine may be nostalgic for those in New York who have been going there for decades but, coming to Dubai, we wanted to make Vietnamese food a little bit more progressive, using high-quality ingredients.”

Houmard flew to Dubai to sample the dishes before the restaurant’s launch and was in the city for about three weeks, offering feedback on the food and helping with the interior.

“We were setting up framed photos of celebrities who have graced the New York branch since 1985 on a wall here, and Houmard had stories about each and every one of them,” Khemaney says. “At the end, he told us it was time to create our own history.”

The restaurant only opened last month but it’s already been the location for a private event held by Gucci, as well as being visited by celebrities such as RnB duo Majid Jordan, American singer and model Justine Skye and DJ Clark Kent. The Dubai outpost, then, is well on its way to building its own wall of fame.

CT Restaurants, from page 80 lem with this bill,” said Rep. Peter Tercyak. “It is seen as providing nothing to the workers.” Lawmakers had been seeking to settle the issue for months since Lamont’s veto. Republicans said a compromise was being held up by Senate Democrats, including Sen. Julie Kushner of Danbury, who cochairs the labor committee.

“I don’t think this is a bill that helps the state of Connecticut or helps working people,” Kushner

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said before voting against the legislation. “There are low-wage workers — principally women, principally workers of color. ... I have to vote my conscience.”

Sal Luciano, president of the Connecticut AFL-CIO, said the compromise was a “major improvement” over the initial bill and took into consideration concerns raised by workers and advocates at an October public hearing.

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January 2020 • Total Food Service • www.totalfood.com • 83

Warren Bobrow, from page 22 3. Add 1 oz. of the Irish Whiskey to the cup 4. Add a touch more sugar and a touch more Irish Whiskey 5. Top with coffee 6. Float the remainder of the Irish Whiskey over the coffee and sugar mixture 7. Spoon the freshly whipped cream over the top 8. I top with cardamom. You don’t have to…

The next winter warmer is one that is served in a teacup. It’s really no more than a toddy. But the presentation makes it all worthwhile.

Scope out garage sales and purchase a set of antique teacups that you will be washing by hand. These will be the key to the drink, so don’t break them in the automatic machine!

Winter

Toddy

-

Cocktail

CNSRV WTR, from page 14 Whisperer Style for two Ingredients: • 1 oz. Botanical Gin • 1 oz. Straight Bourbon (I used Barrell Bourbon) • 1 oz. Fruitations Cranberry Syrup • Fee Brothers Whiskey Barrel Bitters • 6 oz. Boiling Water Preparation: 1. Pre-heat teacups with boiling water and pour out when sufficiently hot 2. Stir all the liquid ingredients together 3. Add to the teacups 4. Top with boiling water 5. Garnish with a lemon pinwheel 6. Dot the lemon pinwheel with the Fee Brothers Whiskey Barrel Bitters 7. Serve with a smile

84 • January 2020 • Total Food Service • www.totalfood.com

defroster’s primary goal, it also saves on electricity bills given it runs on a standard plug-in volt with 310W of power. Cleaning it is simple, too, especially when bagged frozen food is used.

Given there is not a lot of innovation in this space, the CNSRV WTR Defroster has been a hit with restaurants all across the country. Thanks to wonderful feedback, a newer and larger version will be introduced in the near future.

Chefs also like using CNSRV WTR given it saves and improves the flavor profile. According to Wolff, there have been studies on defrosting food and research has shown that the faster you can defrost food, the better the flavor profile remains. “Restaurants saw a huge jump in the quality of the product for the customer when using the device,” he explains.

At just $600 a unit, a restaurant

can easily determine if more units are needed after a few months of use.

The CNSRV WTR Defroster was built to mimic an 18” prep sink, which is the common denominator they noticed when the defrosting period took place in various restaurants.

Wolff mentioned that many restaurants have started out with two units and have ordered more as needed.

“We had a customer tell us that their water bill savings essentially paid for their three units in just 30 days,” Wolff concluded.

For the restaurant/foodservice professional looking for a solution to the daily challenge of combining the safe defrosting of food while adhering to a practical and sustainable agenda, the CNSRV WTR Defroster provides a recipe for success.

To learn more about CNSRV WTR, operators are encouraged to visit their website at cnsrvwtr.com.

January 2020 • Total Food Service • www.totalfood.com • 85

2020 Hospitality Issues, from page 68 managers who are often treated as exempt. Remember, it is not the salary alone that determines whether an employee is entitled to overtime—the job duties and function play an equally important role. Back pay claims in NYS have a 6-year statute of limitations resulting in significant financial risk if an employer misclassifies an employee as exempt from overtime.

What’s an employer to do?

• Understand the specific wage and hour and employment laws that affect your jurisdictions—burdens change dramatically between New York City and its suburban counties alone.

• Evaluate software that is available to aid in predictive scheduling, leave time, overtime, and related functions.

• Train. Train. Train. If your business is subject to predictive scheduling laws, it can be a nightmare to understand and implement properly.

Training all managers, operations team members, and HR is imperative.

• Conduct a labor audit to insure that your business is using labor efficiently across all shifts. Ascertain whether outsourcing certain job categories (e.g. porters or pastry) can save costs without affecting customer service or quality control. Annually review exempt status by comparing job descriptions to actual work performed. Work with outside counsel on planning and implementing appropriate labor audits.

3. Americans with Disabilities Act (“ADA”) There is likely not a business in New York that has escaped some kind of ADA lawsuit. Title III of the ADA covers private employers with respect to public accommodations. The nation’s courts have been bombarded with an ever-increasing number of ADA suits.

The suits generally concern three distinct areas: traditional brick and mortar access issues (e.g. entrance ramps, signage, and seating); the applicability of the ADA to internet sites; and, most recently, whether gift cards need

to be in braille. Unless the laws are overhauled by federal, state and local legislatures, which is unlikely in the near term, these nuisance suits will not abate.

What’s an employer to do?

• Make sure that any vendor or professional retained for development and construction, and website design/maintenance has an understanding of the ADA. Make sure all vendor agreements cover legal compliance obligations and liability.

• Engage an appropriate ADA consultant and review any necessary brick and mortar changes that can be remedied prior to a suit. The same process can be conducted with respect to internet sites.

• While having braille gift cards available would certainly limit liability, it is likely not required or an easy (i.e. cost-efficient) solution. We anticipate that 2020 will bring a number of court decisions about this very issue.

Review with counsel what alterna-

tives there may be for sight-impaired guests —they do exist.

• Train managers and front of house employees on the law and policies surrounding accommodating guests with disabilities. There has been a noticeable rise in claims over the past several years concerning service animals and access to restaurants, hotels, and other food service venues. This becomes as much a PR issue as a legal one—understand how to navigate this issue.

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Scoop, from page 48

Restaurant News: New Jersey/Maplewood: Scoop notes that Ani Ramen House, the fifth New Jersey location from the Montclair Hospitality Group, opened in the heart of Maplewood. Like the Montclair and the Jersey City locations, Maplewood will offer craft ramen featuring their signature noodles, meticulously created by Sun Noodle. Lunch and dinner will be served daily at this BYOB dining destination. 149 Maplewood Avenue.

Manhattan/Upper West Side: Scoop notes that following its launch in 450 U.S. Whole Foods Market locations, Meatless Farm is now dipping its toes into the NYC restaurant scene. A local staple for almost 30 years, Pomodoro Rosso is the first restaurant in NYC – and the US -- to introduce Meatless Farm’s plant-based products to its menu. The restaurant’s signature Italian offerings have been reimagined with 100% plant-based ground in place of traditional meat. Restaurateur Peter Condouris has designed an inventive menu, featuring: Meatless Meatballs Stuffed With Gorgonzola, Wood Fired Pizzetta with Meatless Crumbles, Meatless Lasagna, and Gnocchi Meatless Bolognese. The newly launched Meatless Monday initiative is part of Meatless Farm’s larger mission to educate audiences on the personal and environmental benefits of swapping out meat with plant-based meals even just one day a week. The company is currently expanding its program to different cuisines across the nation. 229 Columbus Ave

Pomodorro Rosso’s Vegan Meatballs in Champagne Sauce

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Manhattan/Chelsea: Scoop notes that The Fat Radish team that includes Natalie Freihon, a restaurant industry veteran with previous stints at Ace Hotel New York and Soho House, along with founding partner Phil Winser open The Orchard Townhouse in Chelsea that includes a lounge space and library, private dining room and a restaurant located on the ground floor that has 50-seats indoors and an adjacent greenhouse space. 242 Tenth Ave Manhattan/Tribeca: Scoop notes that a restaurant with a mission to fight climate change called Lekka Burger from Amanda Cohen of Dirt Candy and Andrea Kerzneris is open for vegan fare like veggie burgers and oat-milk soft serve. Beverage director Michael Cherry, also of Dirt Candy is mixing a new array of cocktails like Lekka carrot punch, with carrot juice, pineapple, and rum. On tap is Five-Boroughs Beer and Hard Kombucha, and sodas from Oogavé fountain sodas plus more non-boozy beverages like Rise Nitro Cold Brew Coffee and Ugly Seltzer. This fast-casual restaurant uses eco-friendly and biodegradable materials, from tea bags to cups, to further the brand’s sustainability goals. The light fixtures are made from repurposed plastic bottles and the stools are made with recycled materials. Merchandise sold benefits GrowNYC. 81 Warren Street Manhattan/Nolita: Scoop notes that Chef Marc Forgione will be at the helm of Peasant — the 20-year-old restaurant that was one of the pioneers of open-fire cooking in New York City. Frank DeCarlo, previously announced he’d be closing the restaurant to focus on his Lower East Side restaurant Bacaro and his North Fork establishment Barba Bianca.

Forgione, who is buying the restaurant from DeCarlo, will make a few minor tweaks and changes to the menu. Sous chef Olivier Pillard will steer the ship during the transition period.

In addition to Peasant and his eponymous restaurant, Forgione has two other projects in the works.

He plans to open another restaurant in Tribeca at 16 Hudson Street. He’s also teaming up with his influential father and chef Larry Forgione and the Butter Group. 194 Elizabeth Street Manhattan/Rockefeller Center: Scoop notes that Chefs Riad Nasr and Lee Hanson, the chefs behind Frenchette, will open a third, unnamed restaurant in 2021 inside the 18,000-square-foot Bras-

serie Ruhlman space, which has been at the prime 45 Rockefeller Plaza address for decades. Nasr and Hanson worked for years at Balthazar and Minetta Tavern, and the Tribeca bistro they opened in 2018, Frenchette. They also recently bought legacy Upper East Side French restaurant Le Veau d’Or, with plans to renovate the space and menu and reopen in the spring. Stay tuned for more details.

Manhattan/Bowery: Scoop notes that Celebrity Chef David Burke has consulted on the French food that executive chef Guillaume Thivet will serve at Mister French, a restaurant with burlesque shows and magicians. Mister French takes over the old Rebelle space which now includes three different areas: a main dining room, bar area, and “atrium” with an open kitchen and eight-seat chef’s counter.

The dining room is where burlesque takes place three nights a week, with dancers and magicians.

218 Bowery Manhattan/Nomad: Scoop notes that a new restaurant called Casa Nomad from Chef Yvan Lemoine serving up healthy breakfast, brunch and lunch featuring the Australian brand coffee Niccolo is open in Nomad. 1204 Broadway Long Island/Melville: Scoop notes that Restaurateur Anthony Scotto will be offering Italian fare at One10 helmed by Executive Chef Ron Gelish.

Well-known for his steakhouses and catering halls, One10 is the first Italian concept he’s launched since Scotto’s Pizzeria and Restaurant debuted in Port Washington in 1967. 569 Broadhollow Rd

Hotel News NEW YORK: Scoop notes that Pestana Park Avenue, set to open this January as Pestana Hotel Group’s 100th property internationally and its first location in New York City, has announced several key management appointments in preparation for the brand’s Manhattan debut. The role of general manager will be held by José Carlos Fernandes, and Esther Barbosa has been appointed as director of sales and marketing.

Book News SCOOP hears that there are some amazing books about food, and here’s a link to the 10 best books about food according to the Smithsonian https://www.smithsonianmag.com/arts-culture/ ten-best-books-about-food-2019-180973584/

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Sara Moulton, from page 54 is no greater food technician than Jacques.

Finally, Jean Anderson really guided me through the world of food writing and recipe testing. I met her through my parents and went on several trips with her as her “photographic assistant” (something I also knew nothing about, but she taught me) to Brazil, Portugal and Holland.

When I did my live call-in show on the food network and didn’t know the answer to a question - she was my red phone – she always knew the answer.

Charitable organizations are important to you, tell us about your work with them.

Well, since I am a one-woman band (do not have a whole team to cook masses amounts of food at charity events), I mainly volunteer my time.

I have frequently been a judge for the culinary finals of C-CAP, an organization that helps high school students get generous scholarships to cooking schools. I have participated as a celebrity “sous chef,” for many years at an annual event called SHARE which raises money for cancer research for women. I have also been a speaker for various charitable organizations as well as PBS stations.

The New York Women’s Culinary Alliance (NYWCA) is celebrating its 38th anniversary this year. How did it start?

The NYWCA was supposed to be a junior branch of another women’s culinary group, Les Dames D’Escoffier, Les Dames was a group you had to apply to get in and you needed to have years in the field before you could apply. I was asked to set up the junior version by the founder of Les Dames, Carol Brock, but the Dames’ board did not approve, so my good friend, Gourmet food editor, Maria Reuge and I went out and formed our own group in 1982, called The New York Women’s Culinary Alliance. The

NYWCA differed from Les Dames in that we would accept anyone who worked full time in the industry and lived in the tri- state area, even if they had just graduated from cooking school. The point of the group was simple: networking and education.

How has the Alliance changed?

NYWCA President Rhadia Hursey and the board of directors have made a conscious effort to recruit the next generation of Alliance members.

They have used social media to increase the profile of the Alliance and to recruit a more diverse group of women. Today, one-fifth of the Alliance are women of color, and we hope to grow that number even more next year. The Alliance is also offering more diverse programs in locations such as Harlem and Brooklyn.

What are some of the challenges facing the Alliance?

We are working on new ways to involve our members for our volunteer-based programs that will be meaningful to them. We’ve created diverse events that appeal to our members including cooking classes, happy hours and business skills workshops. In fact, I just kicked off our new Global Dinner Series with a focus on French cuisine. I demoed a French apple tart, and then shared a French meal, family-style.

Tell us about the projects you are working on now.

Currently, besides getting ready for the next season of my PBS show, I co-host a weekly segment on Chris Kimball’s Milk Street Radio and write a quarterly column for the University of Michigan’s Alumni Magazine.

Crystal ball, what’s in store for you?

I’m looking forward to more travel, more books, more cooking for fun and painting watercolors.

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Psychology of Restaurant Color, from page 13

a complex color—the combination of the stability of blue and energy of red.

Purple is most often seen as a royal color, because in ancient times, the color purple was not often found in nature, which meant creating a dye to color fabrics took extra effort. The resources needed to create this dye were harder to come by and therefore more costly to make.

It’s rarely used in restaurants, because it’s often attached to foods that aren’t enjoyed by all—eggplant, red onions, purple cabbage and the like. People don’t often find these foods particularly “drool worthy,” so purple rarely makes its way into restaurant interiors.

Although purple is a suppressant, it can be used in small quantities to give your restaurant an air of luxury, or to send the message that your menu is innovative and imaginative.

EXAMPLES: Tattu, The Opposite House Hotel, Takoi Detroit BLACK A mysterious shade, the color black evokes feelings of power, elegance and formality. A concentra-

tion of black with a lack of other color can give a very chic feel that creates an ambiance of simplicity, sophistication and even boldness.

When used sparingly, black has a grounding effect on an environment due to the heaviness it elicits. In feng shui, black is associated with the water elements and elicits power, mystery and calm.

EXAMPLES: CAMPO Modern Grill, Cattle & Co, Jamu FINAL THOUGHTS & THINGS TO KEEP IN MIND Color psychology isn’t always so black-and-white. There are variations to the pure state of every color— saturated, de-saturated, brightened, darkened—and such variations can affect its perceived intention.

And, color mixing plays an important role, too. When using multiple color combinations, know that some shades may resonate with their original meaning or may be altered if placed with a color that impacts its initial profile. Also, if you’re combining hues, consider the primary color and the secondary color. Do your selections complement or contrast one another? What is the intent you’re after and does this combination accomplish that?

Moreover, there are cultural associations with each color that could significantly impact the feeling and vibe you’re going for, so it’s important to fully understand your userbase when making color selections.

And, finally, if you’re looking for sophisticated shades of each colorway, Pantone is a fantastic resource! Pantone is a color partner for the design industry, offering tools for color-focused needs in print, apparel and packaging.

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African American Culinary History, from page 6 sine, and to bring diverse audiences together around a table to celebrate our shared culinary identity,” Kim said. “We are profoundly grateful to the Africa Center for providing us the space and the guidance to share these absolutely crucial, undersung stories.”

Four of those stories will give the exhibit its structure – one, as the release notes, for each of the four centuries since enslaved Africans arrived on the continent: enslaved rice

farmers, who established rice agriculture in the US; James Hemings, the enslaved chef of Thomas Jefferson, who brought French food to the American public; Nathan “Nearest” Green, who taught Jack Daniel to distill whiskey; and Leah Chase, the legendary Creole chef whose New Orleans restaurant fed the civil rights movement.

The exhibition will feature a huge, 400-block legacy quilt handstitched by Harlem Needle Arts and

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illustrated by visual artist Adrian Franks, but its centerpiece will be the Ebony Test Kitchen, the midcentury marvel where Ebony magazine editors once put their recipes through their paces. It was nearly destroyed when its Chicago publishing company was torn down, but in February, when the MOFAD team learned that it had been saved from demolition, Kim says he “sent over a proposal to make it the centerpiece of ‘African/American,’ and

now we have it in our possession.”

It’s undergoing a thorough restoration, and after it makes its debut in Harlem, the hope is to take it on the road, hitting epicenters of African American life like Washington, D.C., Philadelphia, Memphis, and New Orleans.

The exhibit itself has been in the works for years, with conversations between Harris and Kim dating back to MOFAD’s inception in 2012.

“We were just waiting for the right time to do it,” Kim says. Two years ago, planning began in earnest, and the curatorial team began developing the project with the help of an advisory committee, which included experts like Hall, Questlove, Alexander Smalls, Michael Twitty, and Toni Tipton-Martin.

The museum’s first exhibit found backing via Kickstarter – at the time, Kim says, it was the most highlyfunded museum project in the platform’s history – so it was only natural to turn to crowdfunding again.

Launched in mid-October, the “African/American” campaign reached its goal of $150,000 in a matter of weeks. “The great thing about the platform is that it both raises money and creates a community of individuals who are passionate about MOFAD’s mission,” Kim says. “A crowdfunding campaign also serves as a referendum on an idea. Our success speaks to the tremendous desire to honor and deeply understand how African Americans have shaped American cuisine.”

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NYSRA, from page 28 not overburdened by regulations. I look forward to working with them and building on their success in 2020,” said Rob Free, Vice President of Foodservice Operations for the Buffalo Bisons.

Free’s term began on January 1, 2020 and will run through December 31, 2020. Other Association Officers include: Steve Lupo, Sam A. Lupo & Sons in Endicott, NY and Kevin Goggins, Outback Steakhouse in Clifton Park, NY. Free currently resides in the Town of Hamburg with his wife and two children.

The New York State Restaurant Association has been giving restaurateurs the power to succeed since 1935. The Association provides a platform for statewide cooperation and leadership on advocacy issues, along with valuable support services to members.

Linkletter, from page 62 channels is your ability to remarket to online users who have already shown interest in your brand. Once you build up a decent sample size of interested potential customers, you can market directly to them and to others who behave just like them online. This means that you will be spending fewer ad dollars on people who have the lowest chance of turning into customers.

Simply put, remarketing is cheaper!

You are only contacting people who have already shown interest in your restaurant and are most likely to convert into a paying customer!

A common misconception is that you need a HUGE marketing budget to accomplish omnipresence. This is completely FALSE. The thing about omnipresence is that you don’t actually need to be everywhere. You only have to appear to be everywhere for the people who actually want to see you. And guess what, because you are only remarketing to people who are

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already engaging with you, your advertising costs will be much cheaper to reach them again, therefore driving down your cost of new customer acquisition as well.

Now you know which channels to advertise on and you know that you can afford becoming omnipresent, so what do you actually do? Here are a couple targeting and offer ideas to get you started: Target people in your immediate area through social media. If your restaurant has a positive reputation, chances are there are plenty of local people who have heard of your restaurant but are yet to try it. Serving them a tasty picture on Facebook or Instagram--especially when paired with a discount--is a great motivator to get new customers who engage with you on social platforms to walk in your door.

Look out for special occasions that people enjoy going out for. Notify cus-

tomers around their birthday to come in for a special offer. Facebook has a tool that allows you to target people with upcoming birthdays--it’s awesome! We love birthday campaigns because no one likes to celebrate their birthday on their own, so this is an opportunity to get your customers to bring the party to you instead of your competitors.

Consumers are always looking for experiences. Millennials and Gen Z spend more on experiences than any previous generation. More specifically, Millennials eat out 3x more than the Baby Boomer generation. They want to eat good food in an enjoyable environment. Reaching these generations online is the most direct way to make them aware of your business. By taking advantage of social media, and making your restaurant’s marketing omnipresent, you open up to a whole new world, to a whole new generation of customer opportunities.

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Gift Card Accessibility, from page 50 services under federal, state and local disability law.

Generally, these legally blind plaintiffs allege they were prevented from enjoying the full and equal access of a restaurant or retailer’s services because the company’s gift cards, which are generally the same size and texture as other cards, do not contain braille. Consequently, to a visually impaired person, these gift cards are indistinguishable from other cards, and in order to use them, they are required to rely on the help of a sighted individual which affects their dignity and makes them vulnerable to fraud and errors.

These gift card lawsuits seek permanent injunctions requiring the defendant retailers and restaurants to design, implement and sell gift cards that are embossed with braille writing that identify the name of the merchant and the denomination of the gift card (if the gift card has a specified denomination). Additionally, they claim other pertinent information contained on the merchant’s gift cards such as terms of use, privacy policies, ability to ascertain gift card balance and restrictions should be included in braille either on the card, affixed to the card or inserted in the packaging.

According to these complaints, sales of gift cards amounted to about $400 billion in 2019 and grows annually by 10%. Despite these statistics, plaintiffs were only able to locate one retailer who currently offers braille-embossed gift cards – Starbucks. While this shows that it may not be the norm for gift cards to be available in braille, it does show the provision of such is feasible and complicates a defense that offering braille embossed gift cards is too expensive or difficult.

Title III of the ADA generally requires public accommodations, like restaurants, provide appropriate

auxiliary aids and services, such as braille material, where necessary to ensure effective communication with individuals with disabilities.

However, the businesses are not required to do so if they can demonstrate that taking such steps would result in an undue burden, such as significant difficulty or expense, or would fundamentally alter the nature of the goods and services being offered. It should be noted that what is considered an “undue burden” for a Fortune 500 company like Starbucks, is a much higher threshold than for a local restaurant with significantly lower revenues and resources.

Additionally, under the ADA, restaurants have the right to choose which auxiliary aid they offer as long as the result is effective communication. For example, there is an argument to be made that a restaurant need not offer menus in braille for blind patrons if the waiters in the restaurant are available to read the menu. Therefore, restaurants could reasonably make similar arguments in the gift card context.

While hospitality employers may have affirmative defenses under disability laws, these types of lawsuits are so new that it is unclear how those defenses will fare, and how these lawsuits will play out. Just like the website accessibility cases, these gift card cases can be brought by serial plaintiffs against any business which offers gift cards. The question a restaurateur should ask is whether they want to be the next test case? Even a winning case can cause significant fees and bad publicity. Businesses should be mindful of this new liability risk, and consider the feasibility of proactively offering some sort of auxiliary aid to make their gift cards accessible for the visually impaired.

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Steelite, from page 4 hospitality and foodservice industries, now trading in over 140 countries. Their comprehensive product offering of exclusive and owned brands across dinnerware, glassware, flatware, melamine, buffetware and accessories can be found on tabletops at restaurants, hotels, casinos and cruise lines servicing tens of thousands of customers around the world.

“I’ve been in this industry for over 30 years and truly have a passion for our products, our employees, and the longstanding partnerships we’ve built at Steelite,” said Miles.

“As we looked to our next chapter, it was important for our management team to find a like-minded partner who not only brings industry experience but also shares our appetite and vision for ambitious growth. Arbor’s extensive involvement in the food industry and unmatched track record of success make them the ideal partner for Steelite.”

Steelite’s Urban Smoke tabletop collection

Commenting on the deal, Arbor Partner Brody Lynn stated, “Steelite clearly is a world leader with an exceptional brand reputation in the market as an innovative, value added partner – a credit to John and the culture he has built at the Company.

The entire Arbor team is anxious to work with John and his team to help accelerate growth, both organically and through new partnerships and acquisitions.”

The Steelite acquisition marks the sixth platform investment out of Arbor Investments’ Fund IV. Kirkland & Ellis served as Arbor’s legal counsel in connection with the transaction.

Steelite International is a leading manufacturer and supplier of award-winning tabletop and buffet products for the global hospitality industry. Listening to customers has allowed Steelite to offer innovative solutions in china, metal, glass, wood, and melamine. Dual headquarters located in New Castle, PA, and Stoke -On-Trent UK, along with a 500,000 square foot manufacturing facility enables Steelite to service over 140 countries. Steelite is committed to providing the best in functionality and design while minimizing the effect on our environment.

Founded in 1999 with offices in Chicago and New York, Arbor Investments is a specialized private equity firm that focuses exclusively on acquiring premier companies in the food, beverage and related industries. To date, the firm has acquired or invested in over 70 food, beverage and related companies in North America.

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Sampson, from page 16

Will Coggin, from page 66

erations and cut costs in an expensive labor market. Minimum wages are increasing in many states and unemployment is at record lows. More than one-third of restaurant operators are struggling to fill open jobs, according to a survey conducted in April by the National Restaurant Association.

“Mason Smoot, a McDonald’s senior vice president overseeing key innovations, said during an interview that the voice-activated drivethrough and robotic fryer will be tested at more restaurants soon. He and other executives wouldn’t say what those investments will cost the company or its franchisees. Some franchisees have balked at the cost of other restaurant refurbishments and operational changes.

“Union organizers who have tried to organize McDonald’s employees in recent years have said automation would eliminate jobs. They have organized walkouts this year over working

conditions and pay at the biggest U.S. fast-food chain.”

Their competitors are also investing in technology. “Domino’s Pizza Inc. last year began testing voice recognition to take orders by phone. Other chains are testing self-operating ovens and dishwashers, along with robots that flip burgers and perform other rote tasks.

“More than a decade ago, McDonald’s began using a conveyor system to fill fountain drinks for drive-through orders. The company started developing its automated fryer last year.”

The future? Chains? Not only will there be more of them, but those that do exist will continue to grow. Also, the labor situation will be unsettled.

More supermarkets will be adding in-store foodservice and their microwave selections will multiply.

The demands are terrific, but you know that. Good luck.

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reasons why people shouldn’t eat.

Obviously, these messages haven’t gone anywhere because most people aren’t vegans or vegetarians. But we still try to combat the messages over the years. What’s changed recently is that there are these fake manufacturers in the market that claim they are producing the veggie burger 2.0 and they have newer formulations that mimic actual meat, so they taste better.

What is your read on their message to the foodservice professional and their dining guests?

Beware that these new companies have latched on to the narrative that meat is bad for you and your health. They then present you with their product and market it that it tastes just like meat without having any animal byproducts. This in turn causes consumers to be curious about the product, which is what drives them to purchase it. Our data shows that 90% of consumers who are trying these “beyond burgers” are not vegetarians. So what happens with health the leading factor that drives people to think these imposter burgers are better for them so they can indulge in other things like fries. It’s just mental justification.

How does this impact the restaurant industry?

The real message of our campaign about helping the restaurateur and the consumer make up their own mind at the end of the day about what they want to eat. We just want people to be aware of what’s actually in these products. The biggest misconception is that these foods are healthier. But the truth is that these foods are processed and full of chemicals and additives that you and I can’t pronounce. They are generally higher in sodium than regular meat products and not always made with pure plant-based ingre-

dients. Our position is that despite what the plant-based protein peddlers would have you believe, fake meats are not clean eats. A recent survey found 78% of Americans prefer to recognize the ingredients in their food. If you take a quick scroll through our ingredient comparison tool, it would be quite difficult to find a fake meat product that you recognize all the ingredients for. It reads like something in a chemistry book: Titanium dioxide, disodium inosinate, and other additives are found in fake meat.

Is your read that this Imposter/ Meatless is a fad or here to stay?

Successful restaurants are always about listening to their customers.

The foodservice operator is always challenged by how to respond to the latest fad or trend. There are a lot of variables that can affect what’s in when it comes to food trends. There are a lot of restaurants that are pressured by activists, but at the end of the day is it something that consumers really care about? Instead of bending into the pressure they need to look at the data and see if consumers really demand this food.

Back in 2012, being gluten-free was a big fad, and restaurants made a decision of how it fits on their menus, but you don’t hear too much about that anymore. Our advice is not to rely on data from anywhere else but yourself and your customers.

What’s the next step for foodservice professionals to take to learn more?

They can go to the website to learn more about the campaign and the truth about meatless products.

The website is cleanfoodfacts.com and there they’ll find a comparison list of ingredients in various products so that they can educate themselves. There’s also tons of other writings on the subject, with scientific research and more.

January 2020 • Total Food Service • www.totalfood.com • 103

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