July 2018 - Total Food Service by Total Food Service

NEWS

RETAIL DEVELOPMENT

Meadowlands’ American Dream Mall Announces Plans For 20 Restaurants + Pair Of Revolving Kitchens

he closer American Dream Meadowlands gets to its Spring 2019 opening date, the more is found out about what kind of amenities the $3 billion entertainment and retail destination will have. There will be more than 120 places to eat, including more than 20 sitdown restaurants, and 20,000 square feet dedicated to “health, wellness, beauty, and spa facilities.” An 800-room hotel is also under development. A gourmet food hall will have a cooking studio and two revolving kitchens showcasing upand-coming chefs and food concepts. There will be some 50 grab-and-go offerings in a 150,000-square-foot food court and the world’s first Kosher food court. American Dream will use technology to enhance customers’ experiences. Augmented reality displays will be available throughout the complex. Smart bracelets will allow parents to shop and stay connected to their children throughout the campus. Tourists factor big into Triple Five’s plans for American Dream Meadowlands. Between 30 and 40 million peo-

Main Office 282 Railroad Avenue Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch

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It makes the Meadowlands region a primary destination rather than us just playing second fiddle to New York City,” said Jim Kirkos, chief executive officer of the Meadowlands Regional Chamber of Commerce. ple could visit American Dream annually. There are plans for a hotel and a special tourism center at the $3 billion entertainment and retail destination. A reception team will be fluent in Mandarin Chinese, Spanish, French, Russian, Portuguese, Arabic, and other languages. Shuttles will take people to and from airports and New York City. American Dream Meadowlands will also feature the largest indoor amusement park in the western hemisphere complete with record-breaking roller coaster. The Launched Euro-Fighter roller coaster will have the world’s steepest roller coaster drop. The Spinner Coaster will be the world’s tallest

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and longest free-spinning roller coaster in the world. The latter’s cars will rotate vertically as they move along the track. That will connect with a LEGOLAND Discovery Center with a 4-D cinema, LEGO brick pool, rides, and classes for kids will be there. There will also be the first Sea Life aquarium in New Jersey. It will feature a tropical ocean tank with a walk-through underwater tunnel. An indoor waterpark and an amusement park are also being built. The $5 billion project’s owner and developer, the Triple Five Group, said American Dream Meadowlands is “on target” to open in March 2019.

Cover Photo by Ken Goodman Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2018 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

Now in its 14th year, Triple Five is the third developer in the project’s history dating back to the site’s days when it was known as Xanadu. The family-owned company took over the project in 2011. Triple Five is promising something akin to two properties it already owns: The Mall of America in Minnesota and the West Edmonton Mall in Canada

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July 2018 • Total Food Service • www.totalfood.com • 3

NEWS

HEALTHCARE

Michelin Star Chef Cain Tabbed For Westchester Hospital Post

ospital food is notoriously bad, right? Not if the hospital is Phelps in Sleepy Hollow or Northern Westchester in Mt. Kisco. Both are part of the Northwell Health system, which just retained Andrew Cain as executive chef. Cain, a Michelin star chef from the Fairmont Mission Inn and Spa in Sonoma, California, has established a national culinary reputation for his ability to turn regional foods into flavorful and aestheti-

cally exciting dishes. Chef Cain joined The Fairmont Sonoma Mission Inn & Spa’s culinary team from Sonoma’s St. Francis Winery, where he held the position of Executive Chef. At the neighboring winery Cain was responsible for ongoing menu development and daily operations. A graduate of the New York’s prestigious Culinary Institute of America (CIA), Cain’s background includes stints at some of the country’s finest including La Folie, San Francisco,

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Chef de Partie positions at Michele Richard’s Citronelle, the unparalleled French Laundry and Michael Mina’s named San Francisco establishment as well as Sonoma’s El Dorado Kitchen. “I believe that menus should reflect not only their locale but the spirit of the area. I strive to purchase the very best seasonal products, design dishes that reflect the essence of the restaurant and present these plates in a handsome manner.” With that as his goal, Cain remains true

to his culinary vision; he and his culinary team work closely with local farmers to obtain the finest produce and specialty ingredients. At The Fairmont Sonoma Mission Inn & Spa resort, Chef Cain oversaw a staff of 17 professionals balancing his time between the creative and business side of the restaurant operation. Cain was recruited by Northwell Health VP Bruno Tilson, who pre-

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July 2018 • Total Food Service • www.totalfood.com • 5

NEWS

LEGISLATION

NJ Assemblyman Moriarty Introduces Legislation To Create Bourdain Food Trail

ince the death of beloved chef and storyteller Anthony Bourdain, millions have paid tribute. From makeshift memorials at his former restaurant to a massive slew of heartfelt messages on social media, the response is proof of the powerful mark he made on the food world. The 61-year-old was born in New

Anthony Bourdain

York, but grew up in the New Jersey suburb of Leonia. Democratic New Jersey Assemblyman Paul Moriarty introduced a resolution last month that would require the Travel and Tourism Division to establish the “Anthony Bourdain Food Trail.” Bourdain visited 10 eateries in the state in a 2015 episode of CNN’s “Parts Unknown”. Now, his home state of New Jersey wants to honor the chef in the best way they know how: with a food trail that hits all of his favorite spots. The former chef, who died of apparent suicide last month in France, had a special affinity for New Jersey after growing up in Leonia and summering at the Jersey shore. “There’s no question that Anthony’s road to fame was not an easy one,” New Jersey Assemblyman Moriarty said. “Even after international fame, he never forgot his Jersey roots. Each episode, Bourdain brought his homegrown wit, charm, and sense of humanity to his viewers. He became a New Jersey food icon.” So Moriarty proposed in legislation that the Division of Travel and Tourism establish an official “Anthony Bourdain Food Trail.” On the

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Now, Anthony Bourdain’s home state of New Jersey wants to honor the chef in the best way they know how: with a food trail that hits all of his favorite spots. trail would be ten restaurants the chef visited on a 2015 episode of CNN’s Parts Unknown. Those spots are: Kubel’s in Barnegat Light; Hiram’s Roadstand in Fort Lee; Knife & Fork, Dock’s Oyster House, Tony’s Baltimore Grill, and James’ Salt Water Taffy in Atlantic City; Tony and Ruth Steaks and Donkey’s Place in Camden; Lucille’s Country Cooking in Barnegat; and Frank’s Deli in Asbury Park. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of a number of professional kitchens in his long career, which included many years spent as executive chef at Brasserie Les Halles in Manhattan. He first became known for his bestselling book

Kitchen Confidential: Adventures in the Culinary Underbelly (2000). His first food and world-travel television show, A Cook’s Tour, ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel’s culinary and cultural adventure programs Anthony Bourdain: No Reservations (2005–2012) and The Layover (2011– 2013). In 2013, he began a threeseason run as a judge on The Taste, and concurrently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. Best known for his culinary achievements and television presentations, along with several books on food and cooking and travel adventures.

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July 2018 • Total Food Service • www.totalfood.com • 7

NEWS

INDUSTRY PROMOTIONS

Bryan Counts Appointed To New Culinary Software Services Post

ulinary Software Services (CSS), the leading provider of back-office software for foodservice operations, recently announced the promotion of Bryan Counts to Vice President of Operations. Counts is currently a member of the executive team. As part of his new responsibilities Counts will have direct reports from the Sales, Support, and Training departments. He will report to Brian Bennett, President of Culinary Software Services. Counts will

Bryan Counts

It’s such an important time with our customer base exceeding 45,000 installations and growing rapidly,” Bennett said. be based in the Boulder, CO office. With over 20 years of experience in product management and sales, Counts will lead strategic growth initiatives and business development, as well as direct oversight of the Sales, Support, and Training departments. He will oversee all dayto-day sales and training activities, including the development, implementation and management of sustainable and profitable operation procedures. Counts is the first executive promotion for CSS in 2018 as the company positions itself for major growth in the marketplace. CSS has aligned its executive leadership team to support this rapid growth phase, and is poised to bring forth new ways for large and mid-sized foodservice operations to control their food costs and maximize profits. Bennett said: “I have known and

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worked with Bryan for a long time and I’m pleased that he will take on these new responsibilities. It’s such an important time with our customer base exceeding 45,000 installations and growing rapidly. As well, the company will soon celebrate 30 years of leadership and innovation in back-office software for the foodservice industry. Bryan’s extensive experience at CSS and his proven track record in leading teams to success will be invaluable to the company as we further develop sales, support, and training strategies.” Prior to his promotion, Counts most recently served as operations manager at CSS, where he was responsible for day-to-day tactical functions. Prior to joining CSS, he held a leadership role as Senior Manager Enablement at Salesforce Industries. Counts commented: “I’m very excited to take on the additional re-

sponsibilities at Culinary Software Services during this growth phase for the company. I look forward to being an integral part of this highly successful team and helping the company achieve future growth and strengthen its position across all market sectors.” Culinary Software Services, Inc. is the leading provider of foodservice software to the hospitality industry with over 45,000 customers worldwide. Products include ChefTec® and CorTec™ for Recipe & Menu Costing, Inventory Control, Purchasing & Ordering, Sales Analysis & Menu Engineering, Production Management, Requisitions & Transfers, Lot Tracking, Waste Tracking, and Nutritional Analysis. Culinary Software Services won the IQ Award for Software Products & Services and ChefTec has won twice the Innovator’s Award for Technology from the California Restaurant Association. Installations include all Whole Foods Market Worldwide, Amazon, Apple Inc, Dean & Deluca, Pusateri’s Fine Foods, Dave’s Marketplace, Valley Natural Foods, Centerplate, Wild Dunes Resort, and the U.S. Naval Academy.

July 2018 • Total Food Service • www.totalfood.com • 9

SEDERHOLT ON RESTAURANT FINANCE

Crowdfunding As Food Industry Financing?

have had a few entrepreneurs ask me about financing opportunities for start-ups using crowdfunding platforms since most traditional lenders have very little interest in new foodservice operations. I had some familiarity with the crowdfunding model in the early days of its’ evolution when I met Douglas Ellenoff, of the law firm Ellenoff, Grossman & Schole in New York City. Doug is one of the earliest proponents of the concept and recognized as one of the major experts in the field. He is also a partner to Amanda Fugazy, a regular contributor to Total Food Service. When the JOBS Act (“Jumpstart Our Business Startups”) was signed back in 2012, the intent was to make access to capital easier and less restrictive for small businesses. This was one of the few bipartisan pieces of legislation passed by Congress and has had broad support for a number of years. Under Title III of the JOBS Act, also referred to as the Crowdfund Act, small companies could issue securities (sell equity / shares) to the public in ways that were not previously permitted. The hope was that average Americans would be able to invest small amounts of capital in small business ventures through a web based platform without the cost and complexity associated with the public securities exchanges. Hundreds or thousands of small investments would be pooled together to give the business the working capital

Not all platforms are created equal and offer different financial options for both the business and the investor. Some offer campaigns to solicit donations in return for rewards or discounted goods and services, while others seek investors to purchase equity in the company or provide various forms of debt financing. it needed. The “crowd” makes it possible for good ideas and concepts to get launched even when the business or concept doesn’t appeal to conventional investors and banks. The concept took hold as the public had increasing desire to seek solutions on line and a few different variations on the theme evolved. A number of Crowdfunding platforms were launched which developed creative ways of raising capital. Now small business opportunities were open to thousands of non-accredited investors and potentially millions of individuals seeking investment opportunities. Not all platforms are created equal and offer different financial options for both the business and the investor. Some offer campaigns to solicit

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donations in return for rewards or discounted goods and services, while others seek investors to purchase equity in the company or provide various forms of debt financing. The most popular method of crowdfunding is referred to as “Reward Based” Crowdfunding, which solicits donations in return for incentives or rewards that the sponsor provides. The leaders in this arena are Kickstarter.com and Indigogo.com. The business seeking money launches a campaign that has a stated goal for their capital raise. Typically the reward is a discounted product or service of the business that is offered in return for providing capital today. Food manufactures have been fairly successful doing this but foodservice operations have not jumped in heavi-

David Sederholt is the Senior Advisor to management at Strategic Funding, a leader in small business financing since 2006. Before this, David spent 30 years in the restaurant business and has owned and operated more than a dozen restaurants. As a direct lender, the company offers a variety of financing options and has provided over $1.25 Billion to approximately 20,000 businesses across the United States and Australia.

ly except with craft brewers and small distilleries. A foodservice manufacturing company seeking manufacturing equipment which sells a retail product like “Organic Artisanal Salsa” might have a retail price of $10.00. In return for a $70.00 donation the crowdfunders get ten jars of salsa. Or a restaurant might offer a $100.00 gift card in return for a $75.00 donation. The hope is that the discount will be attractive enough to gain hundreds of potential donors. Many business owners

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July 2018 • Total Food Service • www.totalfood.com • 11

NEWS

CHARITY

Top Garden State Chefs Team With Community FoodBank of NJ To Battle Hunger

he Community FoodBank of New Jersey held its All New Blue Jean Ball last month at the Central Railroad Terminal in Liberty State Park. Historically a low-key affair, the annual gala was revamped, reimagined, and reinvigorated this year with a sophisticated style that drew 465 guests, whose generous donations raised more than $1.1 million to benefit the FoodBank’s hunger relief efforts. The event was chaired by members of the Community FoodBank of New Jersey’s Board of Directors —Alma DeMetropolis, Robert H. Doherty, and Roby and Josh Weinreich. The All New Blue Jean Ball began with a cocktail hour featuring food trucks on the Hudson overlooking the New York City skyline. Four food truck partners generously donated their time and the food that they prepared to help start the event off deliciously: Premio Foods, Harvest Restaurant Group, Compass Group, and Stone Soup, the FoodBank’s own on-site catering service run by Chef Paul Kapner. Afterwards, the festivities moved inside for dinner and an awards presentation honoring FoodBank supporters who have exemplified

An investment in supporting our New Jersey neighbors pays back dividends in a million different ways, feeding families next door and fueling the future of our kids.” the three core values of food, help, and hope. The formal program was emceed by New Jersey’s own Adam Sank. The FOOD Award was presented to Goya Foods, Inc., a significant provider of food for New Jerseyans in need through donations to Feeding America, the Community FoodBank of New Jersey, and a host of local pantries, soup kitchens, and after-school programs. “As a New Jersey-based company, Goya strives to give back to the community,” said Bob Unanue, President of Goya Foods. “We are proud to work with the FoodBank to further their mission of addressing hunger as a health issue by helping to provide access to nutritious, culturally appropriate meals.” This year alone, Goya has donat-

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ed 100,000 pounds of food to date through the Goya Gives ‘Can Do’ campaign, teaming up with the New Jersey Devils and Prudential Center employees to sort and bag some of the food for distribution. Philanthropist David Tepper, Founder & President of Appaloosa LP, received the HELP Award for his generous financial support of the FoodBank and consistent advocacy for those in need. His foresight bolstered the FoodBank’s resilience during the recession, Superstorm Sandy, and the collapse of the Atlantic City economy. “Hunger is everybody’s concern and everybody’s responsibility,” Tepper told us. “An investment in supporting our New Jersey neighbors pays back dividends in a million different ways, feeding families

next door and fueling the future of our kids.” Rocker Jon Bon Jovi lent some star power to the event, attending the All New Blue Jean Ball to show his support for the fight against hunger by presenting David Tepper with the HELP Award. “It’s a privilege to honor my friend, David Tepper, with the HELP Award at the All New Blue Jean Ball,” Bon Jovi said. “David understands the need to help his community and pursues his philanthropic investments with the same rigors he does any business endeavor. He knows that together, we can solve the problem of hunger in New Jersey.” The HOPE Award went to this year’s most dedicated corporate partners, schools, organizations, and individuals who have demonstrated leadership as FoodBank volunteers: Morgan Stanley, JPMorgan Chase & Co., Prudential Financial, Novartis Pharmaceuticals Corp., Wakefern Food Corporation, Lafayette Elementary School, Kean University, Seton Hall Preparatory School, The Church of Jesus Christ of Latter-Day Saints, Bob Griffin, Carol Haws, Betsey Bernhardt, and Nancy & John Shaw.

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NEWS

OPENINGS

Benno Back With Leonelli Taberna Manhattan Debut

ne of Manhattan’s most beloved chefs Jonathan Benno made his much anticipated return last month. The opening of Leonelli Taberna, a Roman-inspired trattoria in the Evelyn Hotel on East 27th St., between Fifth and Madison avenues in Nomad is slated to be the first of several Benno led ventures in the hotel. Benno built his reputation on his six year run at the helm of the Lincoln Ristorante at Lincoln Center. Benno is also scheduled to open a bakery and café in the hotel called Leonelli Focacceria e Pasticceria, plus a flagship fine dining Mediterranean restaurant called Benno. Since his departure from the midtown eatery, Benno has been developing the Evelyn Hotel projects and recipe-testing,.Leonelli Taberna is opening at a time when Roman food is exploding across NYC, but Benno says he decided to go that route before the trend started. “We timed it perfectly, didn’t we?” Benno says. “Roman food is having a moment.” But while some Roman classics can be found on the menu, Leonelli Taberna isn’t strict in its interpretation of a Roman trattoria. “There’s also lasagna, and now we have a seafood pasta that you would associate more with the cuisine of southern Italy,” Benno said. We certainly take our inspiration from Rome,” he says, adding he and chef de cuisine Ben Cianciosi (who worked with him at Lincoln) will pull

There’s also lasagna, and now we have a seafood pasta that you would associate more with the cuisine of southern Italy,” Benno said from other regions of Italy throughout the year. To point, there’s no amatriciana and the carbonara comes in the form of the rice croquette called suppli. But there is a dry-aged steak for beef buffs and a flatbread with smoked salmon. That flatbread is part of a section of snacks, like salami plates and piccoli piatti including baked ricotta, meant to lure in those looking to have a drink or two. The menu is otherwise divided into the usual Italian format, with appetizers such as tonno sott’olio (yellow fin tuna with chickpeas and cucumber) and lamb with preserved lemon and nepitella, an herb related to mint. Benno earned particular praise for his pastas at Lincoln, and he’s got four on the menu here including paccheri with a bounty of seafood. There’s also the Italian crepes called crespelle, served with ricotta, tomato sauce, and spinach. The dessert menu, from Lindsey Bittner (who worked at Gramercy Tavern, where Benno also worked, though not at the same time) features a torta with lemon curd and pine nuts, a biscotti plate, and tartufo with hazelnut ge-

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lato and cherry sorbet. Along with Cianciosi, Benno has brought along baker Lisa Kalemkiarian and beverage director Aaron von Rock from his time at Lincoln. There will be plenty of Italy in the cocktails: several variations of both spritzes and the Americano, as well as a variety of Prosecco-based drinks made with fruit purees and Italian liqueurs. The chef has cited Rome’s famous Pizzarium as an influence for the Focacceria, where they’ll serve classic Italian pastries, focaccia, sandwiches, and a few other items. Benno has worked alongside the country’s most venerable chefs— and ultimately struck out on his own to become one. A graduate of the Culinary Institute of America, Benno worked on the West Coast for Michael Mina at Aqua and then Thomas Keller at The French Laundry. Back East, he went on to work at Daniel, followed by a stint at Auberge du Vieux Puits in the South of France. Returning to New York City, he served as poissonier at Les Celebrites at the Essex House, and then spent the next two years with Tom

Chef Jonathan Benno

Colicchio at Gramercy Tavern, with one year devoted to pastry. From there, he opened Craft with Marco Canora. To prepare for the opening of restaurant-of-the-decade Per Se Benno briefly returned to work for Keller in Napa. He then stepped into the spotlight. Benno served as chef de cuisine of Per Se for six years, overseeing all aspects of the kitchen and working with Keller to cultivate their distinctive brand of classic dishes. Under Benno, Per Se received top marks from The New York Times and three Michelin stars. Benno also earned the titles of 2005 StarChefs Rising Star and “Best New Chef” from Food & Wine.

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MIXOLOGY

WITH WARREN BOBROW

The Migration of Cocktail Trends

ll trends move West to East in the United States. It’s just a fact of life in the cocktail business. The trends are created by talented tastemakers and their talent just follows suit. All it takes is the right coverage, and a win or two in bartending competitions. That’s really all that is required. Then the trends just slide into home base as easily as washing a glass in mezcal or using a homemade rhubarb soda. On a recent journey to the left coast, I discovered washes of mezcal and the abovementioned soda, carefully prepared by passionate young people who are fascinated by flavor and seasonality. One of my favorite drinks was reimaged in Los Angeles at a cocktail party. The peaches were ripe, melted on a griddle and then muddled with pickled ginger (East/West influences) and equal parts Campari, Botanical Gin and Sake were added. The ingredients spoke of Europe through the Campari and the United States with the Botanical Gin. The Sake speaks of Japan and the pickled ginger? A tip of the cap to your local sushi bar. Peaches and ginger? Why not. Peaches and Ginger Rocks Glass – prechilled (roast your peaches over a griddle until melted and then cool for your cocktail) Ingredients: • Roasted Peaches • .75 Campari • .75 Botanical Gin • .75 Sake • 2-3 pieces pickled ginger • Regan’s Orange Bitters

Death Proof (with deep apologies to Quentin Tarantino) Collins Glass- prechilled Ingredients: • .10 oz. Mezcal • 2 oz. Junmai Sake’ • .25 oz. Pickett’s Extra Spicy Ginger Syrup • 2-3 oz. Q-Club Soda • Lime zest Warren Bobrow is the creator of the

Preparation: 1. Muddle the peaches with the pickled ginger 2. Add an ice ball 3. Pour over the Campari, the Gin and the Sake- Try to use a fresh bottle from the fridge. no unrefrigerated (old) sake allowed! 4. Dot with Regan’s Orange Bitters- two drops only! Another drink that contains ginger in the fashion of a mule- involves again the use of sake. Instead of vodka or whiskey, try washing your glass out with a really funky, single village mezcal and then adding a spear or two of hand cut ice. Top with Pickett’s Extra Spicy Ginger Syrup and add Q-Club Soda (very fine bubbles) to taste and stir with a pasta noodle with a hole in the middle instead of a straw. Your guests will be enthralled by your environmental prowess!

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Preparation: 1. Wash your glass out with something really funky in the Mezcal world 2. Add one large spear shaped cube of hand cut ice 3. Add a nice splash of Pickett’s Spicy Ginger Syrup 4. Add a splash or two or more of Q-Club Soda 5. Twist of lime zest and serve Summer calls for iced tea and one of my favorite iced tea recipes involves the use of condensed milk. The stuff is nearly indestructible! It’s pretty sweet so you don’t need too much of it to make a statement. Prepare a pitcher of fresh iced tea. I enjoy Jasmine and Bergamot. Like Earl Grey.. with Jasmine. Oh it works wonderfully. Do this tea in the sun, your guests will appreciate it. Also, make your ice out of the tea. Their cocktail will not be diluted as much. Add some lemon zest to the ice for color. The way of this drink is to add a touch of Cognac and a touch of Sake’. It’s really East meets West- Europe and the Pacific Rim. Iced Asian/European TeaCognac/Sake’.. Lovely combinations for your palate!

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

The Golden Gate Bridge Rocks Glass- prechilled Ingredients: • 1 oz. Sun Tea with your choice of tea • Thin slices of lemon that have been roasted with Angostura bitters and then sliced • Iced Tea (ice) • Zested Lemon for the iced tea (ice) • 1 oz. VSOP Cognac • 1 oz. Junmai Sake Preparation: 1. Add one large ice cube of iced tea and lemon zest to a Rocks Glass 2. Add the iced tea 3. Add the Cognac 4. Add the Sake 5. Stir with a stirrer 6. Garnish with the roasted lemon 7. Serve

July 2018 • Total Food Service • www.totalfood.com • 17

NEWS

REAL ESTATE

Meyer Teams With Chinese Firm Fosun to Open 60th Floor NYC Eatery

hina’s Fosun Group will inaugurate high-brow restaurant and event space on the top floor of its 28 Liberty commercial building in Lower Manhattan at the beginning of this month. “They are among the tallest restaurants and event space in New York City,” its estate manager Liang Min said. Restaurateur Danny Meyer is

partnering with Fosun on a 30 million U.S. dollars restaurant and event space atop the downtown office tower. The space will take up the entire 60th floor, spanning 38,000 square feet. About one-third will be a bar and dining area, and the rest will be event space that can host 800 people, according to Fosun Group. (USHG) comprises some of New York’s most beloved and acclaimed

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restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Meyer and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for

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Danny Meyer

July 2018 • Total Food Service • www.totalfood.com • 19

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

AJC 2018 Foodservice Division Reception

t was a special evening for all as the AJC 2018 Foodservice Division Reception took center stage recently at the ballroom of the New York Botanical Garden in the Bronx. This year, the AJC (American Jewish Committee) honored Ed Pecinka and Joe Ferri of Pecinka Ferri which was presented with the National Human Relations Award. Network Services Company was presented with the National Corporate Leadership Award. The Harold Diamond led Diamond Chemical won top National Corporate Innovation Award honors. For Pecinka, it was a heartfelt evening as his Dad, “Original Ed” was on hand with his 94th birthday on the horizon. Ferri was introduced by Michael Greenwald who recently took over the reigns of M. Tucker who wove the tapestry of their intertwined careers. Network Service Alan Tomblin spoke of his passion for Israel in his remarks. New Jersey based Harold Diamond spoke of the importance of the team surrounding him being the key to his firm’s success. EYE visited with the large contingent of equipment and supply reps who were on hand to honor Ferri and Pecinka. They included: Michael Posternak, Steve Bauer, Larry Cantamessa of PBAC; Jeff Hessel of BSE Marketing; and Jim Voorhees of CLV Marketing. The dealer community was out in force with notables including: BHS/H. Weiss Liz and Jim Weiss; Globe’s Jay Ringelheim; and

Award winner Joe Ferri was feted by M. Tucker president Michael Greenwald

Pecinka Ferri’s Ed Pecinka was introduced by Welbilt International chief Phil Dei Dolori who jetted in from Munich for the event

EBP president and former honoree Meredith Reuben (R) introduced Network Solutions’ Alan Tomblin who spoke passionately about Israel

I Halper’s Bob Halper enjoyed the festivities Key Impact’s Rob Monroe (R) led a growing contingent of food purveyors at the event

Dave Placenti, Marc Fuchs, Fred Singer and Eric Santagato of M. Tucker. With 22 U.S. offices and 11 international offices, AJC works everywhere to combat extremism, anti-Semitism, and bigotry in all its forms. AJC forges bonds of respect among religious and ethnic groups, and defends the rights and dignity of all. AJC impacts opinion and policy at the highest levels.

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Honoree Harold Diamond (L) was feted by long time AJC dinner chair Clark Pager of Restauarant Depot

For more than 100 years, AJC has sought to advance the peace and security of the Jewish people through high-level diplomacy, strong legislative advocacy, and effective interreligious and interethnic coalitions. AJC is the preeminent global Jewish advocate.

Former honorees Marc Tell of Sam Tell and Imperial Dade’s Bob Tillis

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NEWS

DISTRIBUTION

Imperial Dade Acquires American Osment

mperial Dade has acquired American Osment. The transaction represents the seventeenth acquisition for Imperial Dade, a leading national distributor of disposable food service and janitorial supplies, under the leadership of Robert and Jason Tillis, CEO and President of Imperial Dade, respectively. Headquartered in Birmingham, Alabama, American Osment is a distributor of janitorial, sanitation, foodservice and office supply products serving the northern Alabama region. The

company operates out of facilities in Birmingham, Tuscaloosa, and Montgomery, AL. Going forward, customers of American Osment can expect the same exceptional customized service with an expanded offering of distribution solutions. Robert Tillis said, “American Osment’s history of excellence and commitment to service will fit well with the Imperial Dade platform. We enthusiastically welcome the American Osment team members to Imperial Dade and look forward to working together to

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further grow the business.” Steven Mote Jr., President of American Osment, said, “Over the past 46 years, we have aimed to exceed our customers’ expectations. Our ability to do so will improve going forward under this new partnership. On behalf of the American Osment team, I look forward to growing our customer relationships under the leadership of Bob, Jason, and the Imperial Dade organization.” “This acquisition further strengthens Imperial Dade’s position as the

leading provider of foodservice disposables and janitorial supplies throughout the Southeast. We will continue to pursue strategic acquisitions and growth opportunities as we strive to become the preeminent national distribution company for Foodservice Packaging and Janitorial supplies,” said Jason Tillis. Founded in 1935, Imperial Dade is a leading distributor of disposable food service and janitorial supplies in the Northeast, Mid-Atlantic, Southeast, Southwest and Midwest regions 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.

July 2018 • Total Food Service • www.totalfood.com • 23

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

CT Restaurant Association Holds Fairfield County Event

or Scott Dolch, his first ten weeks on the job as the new executive director of the Connecticut Restaurant Association (CRA) have been non-stop. Last month, Dolch and a number of his board members took their show on the road to Stamford. The hospitality of Columbus Park restaurant and owner Michael Marchetti welcomed guests from all segments of the restaurant and foodservice industry. “Our goal is to help restaurants across the state find success,” Dolch noted. “I think there are a number of issue that we all face regardless of where in the State we are located,” noted Marchetti. The event brought an opportunity for restaurateurs to visit with some truly interesting products and programs that are available. Susan Tom chatted about the Council of Churches of Greater Bridgeport’s Culinary and foodservice management program. Always creative insurance exec Mike Roberts introduced a new sexual harassment insurance program. Dolch is entrusted

with leading CRA’s efforts in promoting, protecting and improving the state’s restaurant industry. The veteran sports marketing executive is off to a great start as CRA’s lobbying efforts were able to block legislation that would raise the state’s minimum wage to $15 an hour by 2021. Scott Dolch has more than 15 years experience in sales, marketing and communications working for the Travelers Championship, the University of Connecticut, the University of Massachusetts Lowell and, most recently, the University of Hartford. Farmington-based CRA said it represents the state’s restaurant industry, which employs more than 150,000 workers and generates more than $7.5 billion annually.

24 • July 2018 • Total Food Service • www.totalfood.com

Board members from across the Nutmeg State including SBC’s Dave Rutigliano and Max Restaurants’ Steve Abrams supported Dolch’s agenda.

Legendary publicist Linda Kavanagh of MaxExposure and Columbus Park’s Michael Marchetti

“I want to try to meet as many restaurateurs face-to-face as I can,” said Dolch. “Taking the time to meet people one-on-one in the industry will not only help me succeed as an Executive Director, but will help us achieve the goals of the CRA.”

CRA chief Scott Dolch welcomed a large contingent from New Haven’s Union League club.

(L to R) Sysco of CT’s Alan Rosenblatt and Donny Loos came to support CRA’s Fairfield County initiative

(L to R) An animated Jeff Kravet of Kravet Realty shared a light moment with State rep and restaurateur Dave Rutigliano

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July 2018 • Total Food Service • www.totalfood.com • 25

NEWS

SAFETY TRAINING

7 Ways to Spice Up Your Food Safety Program Don’t be the next headline - create a more impactful food safety culture with these seven tips

oodborne illness outbreaks are no joke. Just ask any brand that endures an outbreak among customers... and the national media feeding frenzy that ensues when that outbreak hits the news. When training is engaging, entertaining, and memorable, it significantly lowers the risk that your restaurant will be the next foodborne illness headline in the national news. You can breathe new life into food safety training that makes training more impactful with these seven tips. 1. Find a Solution that Makes Food Safety Training Mobile Mobile training increases participation, because your employees can learn from anywhere at their convenience, whether they’re at work or at home. To maximize for mobile, look for online training apps with these capabilities: • Partnerships with compliance training course providers for easy and cost-effective deployment of content across stores. • Responsive design tools that

•

26 • July 2018 • Total Food Service • www.totalfood.com

automatically adjust the layout and orientation-based on different mobile devices — smartphones, laptops, or tablets. Conduct surveys and polls to learn on which devices employees prefer accessing online training. Create accessibility reports to save time and money by narrowing your list of mobile

learning breakpoints. 2. Track and Document Employees’ Online Training Certifications Are all your employees compliant with state food safety regulations? A food safety training program is not complete without documented certification. This ensures that staff members have proper safety training and licenses to serve food

in compliance with the law. Restaurants need to track certification compliance across all locations and manage employee certification renewal dates. Make it easy on yourself by deploying a learning management system with these training certification management capabilities: • Track, organize, and report on training participation, certification, achievements and compliance for each employee. • Receive 30/60/90-day notices when employees need to retake their certification courses and assign training dates. • Set up certification criteria based on profile requirements to include all relevant employees. 3. Reward Employees to Motivate and Encourage Training In a perfect world, employees would consume training modules with gusto. But really, they often need a gentle nudge. Enter cool rewards that supercharge their motivation and make it impossible to

continued on page 28

July 2018 • Total Food Service • www.totalfood.com • 27

Food Safety Program, from page 26

resist the lure of learning. And employees will change their behavior for a desirable reward — and bragging rights. Ideas for rewarding your team include: • Badges to recognize key accomplishments • Gift certificates for hitting milestones • Branded t-shirts, hats, koozies, etc. • Employee of the week or month recognition 4. Track the Food Safety Workflow with Task Lists To be effective, executing food safety practices needs to follow a prescribed workflow. Training employees to perform their jobs according to a specific task list that upholds food safety standards will

help reinforce the specific level of detail needed to meet standards. Learning management systems like Clarifi Talent Development features on-the-job checklists as part of courses. Users build courses to include on the job checklists to take knowledge team members gained in the training and use it on the job. 5. Don’t Just Train Employees — Develop Them Continuous learning opportunities help keep employees from feeling stagnant, bored, or stuck in their careers. Restaurants can leverage all employee training programs, including food safety, to inspire staff members to cross train for other positions and move up in the organization. The right employee training program will support employee advancement by tracking the skills

they gain along their training path. What’s more, managers can create personalized learning paths for individual employees to acquire the skills and knowledge they need for their preferred job. Helping them move forward creates a win-win for everyone. 6. Have a Plan for the Safety of Customers with Allergies Allergen training laws are making their way across the U.S. — and the right online training program can help your establishment stay ahead of the trends, such as creating courses that ensure staff members understand your menus! With the right training application, you can establish a food allergy protocol, and build courses and quizzes that train all team members to follow it. Easily upload your own branded content or utilize third-party con-

tent to ensure your staff knows what to do to protect guests with food allergies. 7. Well Done! Brag About Your Employee Training Success You’ve worked hard to create the best possible food safety training program for your staff. Don’t let your Herculean efforts go unseen. Create reports to share with upper-level management that show training data, including how many courses you created, how many team members participated in the training program, and how many achieved full compliance. Learn more about how Clarifi Talent Development can help breath new life into your food safety training program by going to hotschedules.com/clarifi-platform

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28 • July 2018 • Total Food Service • www.totalfood.com

July 2018 • Total Food Service • www.totalfood.com • 29

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Scott Conant Celebrity Chef and Restaurateur

cott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. His career spans over 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He has established himself as one of the country’s top chefs and restaurateurs. A graduate of The Culinary Institute of America, Scott Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as ll Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Scott officially put his name on the map when he opened the beloved L’Impero in 2002. It garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation, and praise from top publications such as Gourmet and Food & Wine, which named Conant one of America’s Best New Chefs in 2004. Following the success of L’Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life with Scarpetta. In 2017, Conant opened Fusco, an upscale Italian spot in New York’s Flatiron district; Mora Italian, a modern, convivial

osteria in Phoenix, Arizona; and The Ponte, a contemporary Italian restaurant in Los Angeles, California. With a goal of “savoring the pure pleasure of food, down to its last taste,” Conant returns to his roots in the Hudson Valley with the recent opening of an Italian inspired steakhouse, Cellaio at Resorts World Catskills. In 2018, Conant will open Masso Osteria at Red Rock Casino, Resort & Spa in Las Vegas, Nevada. Conant has appeared on the Today Show, The Chew, CBS’ The Talk and Good Morning America, and is a regular judge on Chopped, consistently one of Food Network’s highest rated programs. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook. Total Food Service had the opportunity to chat with Scott Conant about his latest venture. So how did a kid from Waterbury escape Connecticut and become an internationally recognized culinary star? At 18, I left to attend culinary school at CIA, moved to New Orleans, then I worked in Manhattan and eventually in Europe. I knew the style of cooking I wanted to pursue and what I still needed to learn weren’t available in Waterbury, so I had to leave. I didn’t want my back-

30 • July 2018 • Total Food Service • www.totalfood.com

continued on page 32

Celebrity chef and restaurateur Scott Conant stands in his newest restaurant, Cellaio, at Resorts World Catskills. Photo by Ken Goodman

July 2018 • Total Food Service • www.totalfood.com • 31

Q&A Scott Conant, from page 30

THE FRESH ORIGINS

I wasn’t directly mentored by any of the great chefs because I didn’t want to be a disciple of someone else’s cooking. I choose to continually selfeducate and observe in order to walk my own path. ground to define my future. Can you talk about the impact that your Grandmother and parents had on your passion for cooking? My maternal grandmother set the tone for the family. She was the matriarch and foundation. I identify my cooking as this balance of rustic and elegant flavors and she has certainly inspired that approach. I am also fortunate that I had parents that supported my decisions and encouraged me to pursue a better life. As your career flourished who were some of the mentors that had an impact on your growth? I inherently observe what a lot of people do. Over the years, the most

important lessons became what not to do, how not to treat people. I wasn’t directly mentored by any of the great chefs because I didn’t want to be a disciple of someone else’s cooking. I choose to continually self-educate and observe in order to walk my own path. Has a pastry background helped? I studied pastry briefly in Germany; so don’t consider it a formal background. It has taught me how to know what’s “good” and speak the same language to our pastry chefs.

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Was the CIA experience valuable? The short answer is yes. I think what you put into it is ultimately what you get out of it. I’ve been cooking now for 33 years and my

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CIA years is a snapshot of the life I’m living now in the sense that it’s food centric. I’m fortunate enough that I’m in the industry and CIA certainly was the catalyst for all those things. How did the opportunity in the Catskills come together? I met the developers at one of my restaurants about five years ago. They initially were looking for two different concepts; an Italian restaurant and a steakhouse. We decided to kill two birds with one stone and create an Italian-inspired steakhouse.

concept? It’s been in my back pocket and the timing was just right with Resorts World Catskills. Are you a Pat LaFrieda guy or are there other purveyors that produce high quality product? I love LaFrieda and we’ve been using them for years. We also use Allen Brothers.

Love the name Cellaio - what does it mean in Italian? It’s a loose translation for a butcher’s workspace.

You have done a Vegas restaurant. What are the dynamics of a successful casino/hotel restaurant? Are there lessons from Vegas you will bring to the Catskills? You have to appeal to a broad demographic of people. If someone wants a bowl of pasta and a glass of wine at the bar, you have to make that just as appealing as a blowout

How did you land on a steakhouse

continued on page 34

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Q&A Scott Conant, from page 33

celebratory dinner with magnums of champagne. It has to be an inclusive dining experience and appeal to both ends of the spectrum. You are one of the rare chef/restaurateurs that has succeeded in a wide diversity of venues from Manhattan to Phoenix. What are the keys to that success? Being serious about what you do but not taking it too seriously. Dedicating ourselves to quality from restaurant design, to personable service and culinary programming.

Curious, how did the first restaurant you owned come to be? I was cooking in a restaurant in midtown east, toiling away and got some good reviews. A gentleman who was having dinner one night approached me about opening my own place. That’s every young chef’s dream. When you began a restaurant in

You seem to land on interesting opportunities including LA. Does it drive you to create success where others have struggled? I don’t know anybody that doesn’t strive to be successful. Many opportunities have come to the table, but I also say no to a lot of things. It’s about the wherewithal, getting things up to quality and maintaining it. Obviously when you build a company that is far flung you have to have a unique feel for building a management team and creating a culture that enables people to grow. How have you accomplished that? My management style is pretty simple. You’re an adult and you should be able to manage yourself responsibly. If you’re not self-motivated, you’re probably not going to make it on my team. I demand a lot of internal communications and expect people to be proactive and come to me with solutions instead of just problems. Anyone can point out problems…Most importantly, egos are put aside and we’re empowering the team at all venues. Making guests, staff and business partners happy within the confines of who we are is always the goal.

34 • July 2018 • Total Food Service • www.totalfood.com

the past would you run a couple of print ads and wait for a newspaper review and then Zagat? How has this new world of social media changed how you promote your restaurants? You have to tell your story. I think social media is an advertising platform just like being on television is. It’s another outlet for people to get to know your brand.

All Cellaio photos by Ken Goodman

July 2018 • Total Food Service • www.totalfood.com • 35

FIORITO ON INSURANCE Minimizing Your Restaurant’s Risk of Wage and Hour Violations

id you know that the hospitality industry faces more wage and hour violations than any other industry? These can quickly become financially devastating to any business if action is not taken and the proper layers of protection are not implemented. In 2017, the Department of Labor (DOL) took over 7,000 hospitality wage and hour claims, recovering more than $483 million in back wages for employees. That’s nine times more than any other industry.1 Wage and hour laws are often changing, making it difficult for employers to keep up. Employers must comply with the most important federal wage and hour law, the Fair Labor Standards Act of 1938 (“FLSA”), as well as their state laws, including wage orders and governing case law. Unfortunately for most restaurants, having employees partially paid by tips and practices like tip pooling, complicate matters even more and create a special set of requirements. Many employment lawyers recommend that employers follow the local state law standard, or even better, match a more conservative state’s employment law statute. For details about the local wage and hour laws in your state, you can visit the DOL website directory: www. dol.gov/whd/state/state.htm.

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25-year veteran and former restaurateur himself, Bob has worked

Wage and hour laws are often changing, making it difficult for employers to keep up.

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 212-338-2324 or by email at robert.fiorito@ hubinternational.com.

What does this mean for employers? In order to safeguard against wage and hour claims, employers can follow these steps to minimize their risk of litigation: • Make sure employees are aware of the policies and procedures. Include adequate and detailed information about your company’s wage and hour-related policies, including meal and rest break policies. • Enforce the policies and procedures. If you require an employee to take a break for 30 minutes in the middle of the day, but don’t have anyone to relieve them, the policy can’t be enforced. Make sure additional staff is on-site, or at least someone in a managerial role, who will fill in for each worker to ensure they take their breaks. • Train supervisors and managers accordingly. Supervisors and managers should receive instruction on both applicable wage and hour laws and how to encourage employees to stick to the break schedule. • Document it. Employers should track both meal and rest breaks on

36 • July 2018 • Total Food Service • www.totalfood.com

a timesheet or online timekeeping program, as these records can become useful should the case go to court. Include a confirmation from the employee that the hours are a true and accurate account. Further, managers should also be required to confirm these hours are correct. Where does insurance fit in? Employment Practices Liability Insurance (EPLI) coverage protects businesses from the financial costs incurred from the majority of employment-related lawsuits. For employers with a lot of employees and third-party interaction, EPLI insurance is recommended. Although some wage and hour coverage can be found under EPLI, it’s unlikely and depends on which state you are in and the carrier’s willingness to offer the coverage. Historically, at most, some carriers have offered very limited amounts for defense costs only for wage and hour claims. However, there are stand-alone wage and hour products now available that offer both defense and indemnity for these types of claims.

This new class of stand-alone wage and hour policies, and EPLI endorsements, has recently gained traction, as they can transfer some of an employer’s wage and hour risks associated with meal breaks and overtime. Aside from having the proper coverage in place, restaurant employers should follow the best practices outlined for minimizing wage and hour claims to avoid becoming part of the troubling statistic. Make sure you have policies, maintain records beyond the statute of limitations and, if possible, have a law firm on call, who is familiar with your company. You cannot always prevent these claims, but you have to be prepared for when they happen. For more information on HUB, please visit www.hubinternational. com. 1. https://www.dol.gov/whd/data/ datatables.htm#panel2

July 2018 • Total Food Service • www.totalfood.com • 37

EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE AHF-NY’s 2018 Educational Seminar and Vendor Exhibition

etro New York’s leading Healthcare foodservice executives met at the Sheraton LaGuardia last month for their annual Educational Seminar and Vendor Exhibition with a theme of: “Challenges and Changes in the Healthcare Foodservice Industry”. After a warm welcome from AHFNY president Andria Coleman (EMBA, MS, RDN, CDN), the group was challenged and stimulated by a wide diversity of topic and speakers. Morning sessions included presentations on Enhancing Recovery after Surgery

Brookdale Medical Center’s Patrick Lamont and Wendy Gaslor of Burlodge

(ERAS) that was moderated by Dr. Christina Lynn Sherry, PhD, RD, MBA, Medical Science Liaison, Abbott Nutrition. Kyle Shadix, MS, RD, CRC,

38 • July 2018 • Total Food Service • www.totalfood.com

Chapin Home for the Agings’ Victoria Chow

Director of Pepsico Culinary Research then followed with a session focused on Food & Beverage Pairings: Based on the Collective Wisdom of the World.

Kitchen to Go’s Fred Stowell and Mike Morgan

The afternoon curriculum kicked off with author Steve Dragoo’s unique

continued on page 40

July 2018 • Total Food Service • www.totalfood.com • 39

AHF-NY, from page 38 take on motivation. He brought AHF attendees inside his new book: Sing: The Team Building Karaoke. Over the span of his career, he has worked with major retailers and for two of the nation’s largest food companies. Life lessons from the Karaoke Stage brings together anecdotes and practical ideas for a richer life and better work performance from his 30-plus years of industry experience and 20 years performing on the Karaoke stage. The afternoon concluded with sessions on Gen Z…the Emerging Digital Consumer with Antoinette Miller, MS, Manager, University Relations & Recruitment, HBO and also the daughter of Memorial Sloan Kettering’s foodservice chief Victoria McClymond. Food Service Management Magazine’s Becky Schilling then spoke about Food Service Trends. The event also included a truly memorable vendor exhibition that in-

Brooklyn VA’S Faith Lewis and Sonia Maywood of NY Harbor Healthcare

cluded several aisles of the very latest in innovative solutions for the healthcare feeder. From the latest compacting solutions from Power Knot that is being installed in Metro NY by Ed Daniels and his Pro-Tek team. Kudos to Fresh & Tasty sales boss Peter Fernandez who has brought long time healthcare exec Sharon Makara to his sales team. Kudos to event chair Jill Herling and her team for creating an event in

George Fontina of Central Island Healthcare and PBAC’s Keith Fitzgerald who is a guiding force behind the success of the annual event

which every attendee and exhibiter walked away with concepts they could put to work immediately. AHF - New York’s goal is to play a key role on the journey to health and wellness. As healthcare foodservice selfoperators, the group understands the important alignment between nutrition and healing. The chapter’s mission is to develop leaders and raise the bar for foodser-

Imperial/Dade’s Dan Platt with Carmel Richmond Healthcare’s Terri Berzin and nutritionist Teresita Carbria

vice in New York’s self-operated facilities, whether acute or long-term care. Its members are directors, managers, dietitians and chefs. AHF-NY provides professional growth through focused education - the programming that drives productivity, innovation and patient satisfaction from within all facets of the foodservice department, from patient meals to staff dining to retail concepts.

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ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY

Plastic Straw Ban Testimony at City Hall

he NYC Hospitality Alliance team and members participated in a press conference and testified at City Hall in support of legislation that would ban the use of plastic straws in NYC because they hurt our environment and ocean life.

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.

Thursday. June 21, 2018 250 Broadway, 14th floor Committee Room New York, NY 10007 Comments of the New York City Hospitality Alliance on Int. 09362018 a Local Law to amend the administrative code of the city of New York, in relation to prohibiting single-use plastic beverage straws and beverage stirrers. My name is Andrew Rigie and I’m the Executive Director of the New York City Hospitality Alliance, a notfor-profit association representing thousands of restaurants and night-

life establishments throughout the five boroughs, many of which are leaders in implementing sustainable business practices. Whether sourcing organic vegetables from local farmers or working with sustainable fisheries, our members recognize their mission is not only to serve delicious food and offer gra-

42 • July 2018 • Total Food Service • www.totalfood.com

cious hospitality but to do so while nurturing our planet. That’s why we carefully considered Council Member Espinal’s, Int 0936-2018, which bans the use of single-use plastic beverage straws and beverage stirrers. As an alternative, restaurants, and bars would need to offer customers composta-

ble plant-based or paper straws, or not provide straws at all. As you know, New York City’s restaurants and bars are already overregulated, so many new regulations are greeted with skepticism by our industry. However, we believe we must still consider each on its own merits. And, after careful consideration of the consequences plastic straws have for our environment, in particular, the oceans and marine life with which our industry shares a special partnership, we proudly

continued on page 102

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July 2018 • Total Food Service • www.totalfood.com • 43

SCOOP Women’s Association Farm-to-Table Raises $175K for Morristown Medical Center Scoop notes the Women’s Association for Morristown Medical Center (WAMMC) raised over $175,000 at its second Farm to Table event, held last month. The funds raised exceeded WAMMC’s $125,000 pledge to benefit the programs and services of the Women’s Health Clinic at Morristown Medical Center. This event helped mark the year in which WAMMC is celebrating its 125th Anniversary of providing quality healthcare within the community through service projects and fundraising for Morristown Medical Center. Corey Heyer, executive chef at Roxiticus Gold Club, served as culinary director and led the consortium of local chefs, including: Anthony Bucco, executive chef and owner, of Felina Restaurant and Bar in Ridgewood; Ryan DePersio, executive chef and owner of Fascino

44 • July 2018 • Total Food Service • www.totalfood.com

INSIDER NEWS

FROM METRO NYC’S FOODSERVICE SCENE Laird, chef and owner of Serenade in Chatham and Craig Polignano, executive chef, Jockey Hollow Bar & Kitchen in Morristown.

Former Knick Takes A Shot At Food Service

Executive chefs from its second Farm to Table Event

in Montclair and Executive Chef at Battello and chef partner at Kitchen Step, both in Jersey City; Lei Gaccione, chef and owner of South & Pine in Morristown and Central & Main in Madison; James

NBA player Carmelo Anthony

continued on page 46

July 2018 • Total Food Service • www.totalfood.com • 45

Scoop, from page 44 Scoop hears that Carmelo Anthony just made a big bet on beer and pizza. The NBA star, along with Somerset Hospitality Group, is leading a $5 million investment to roll out a chain of sports bars and pizza joints nationwide. Anthony is an investor in Nobodys Pizza, a south Bronx venue from Keith Rubenstein’s real estate empire Somerset, which is now forming a partnership with The Ainsworth, a 10-year–old chain of pubs owned by Brian Mazza and Matt Shendell. The Ainsworth is still basking in a viral Internet hit. Its controversial “24-karat chicken wings: got launched in collaboration with self-proclaimed “foodgod” and Kardashian clan pal Jonathan Cheban. Now, the plan is to roll out the Ainsworth alongside Nobodys Pizza at between 20 and 30 locations near sports stadiums across the country over the next seven years.

and relatives or “When Harry Met Sally” devotee can now be purchased for $150 a month. Katz’s Delicatessen, the Lower East Side mainstay that’s home to some of the world’s best pastrami, has announced that it will launch a monthly subscription box in honor of its 130th anniversary. The contents of the box will change with the seasons. Each box contains a full meal for four to six people. June’s inaugural “Pastrami Package” comes with a whole lot of meat. Customers will receive one medium

Lower East Side’s Katz Meow Scoop says you can now get your deli-cious fix monthly by subscription. Katz’s every month! The perfect present for your expat New Yorker friends

46 • July 2018 • Total Food Service • www.totalfood.com

Items from the Katz Subscription Box

whole pastrami, one pound of sliced juicy pastrami, one full loaf of rye bread one pound of deli mustard, one quart of pickles, and one Katz’s Deli t-shirt- you know, if you can still fit into it after all that pastrami.

Yanks Whiff On Ritzy Midtown Steak House Scoop notes the Yankees may be winning on the field but they have taken a big K in the kitchen. After less than five years, the Bronx Bombers’ extravagant steak house in Midtown Manhattan is closing on Aug. 26th. The 51st Street chophouse is a whopping 16,000 square feet, more than three times the average size of a Big Apple restaurant spread over three floors. It took more than two years to construct the space, which once housed a bank. Its unwieldy size, including two open kitchens on separate floors, is the likely reason for its demise. Co-owned by the Yankees and Hard Rock International, which managed the eatery the restaurant said that the partners will “continue their

continued on page 48

July 2018 • Total Food Service • www.totalfood.com • 47

Scoop, from page 46 10-plus year strategic partnership, which includes both a Hard Rock Café and NYY Steak House located at Yankee Stadium, while focusing on additional growth opportunities and strategic ventures.” Some 75 employees will lose their jobs. There is a third New York Yankees steak house at the Seminole Casino in Coconut Grove, FL, which will remain open. The Big Apple eater is chock full of memorabilia highlighting the team’s history, including an autograph wall with the names of retired stars. “The Yankees can be a polarizing team,” said Steve Zagor, a dean at the Institute of Culinary Education. “There is a group of diners who wouldn’t go there because of the Yankee brand, especially tourists from cities with competing teams.”

Bertucci’s Gets A New Owner Scoop sees Bertucci’s has a new owner, but the rolls and pizzas will remain the same. After filing for Chapter 11 bankruptcy in April, the troubled chain has a new owner. “I’ve had a love affair with

48 • July 2018 • Total Food Service • www.totalfood.com

Pre-Opening Drama At Four Seasons/NYC

Bertucci’s

Bertucci’s that goes back from building the Hard Rock Café and the Earl of Sandwich in Boston,” he said. Robert Earl who owns the Planet Hollywood, Buca di Beppo and Earl of Sandwich brands has bought the company from the bankruptcy court. Bertucci’s Metro NYC footprint includes five Connecticut units, four in the Garden State and a Long Island restaurant.

Chef Diego Garcia

Scoop says the re-emerging Four Seasons Restaurant has parted ways with its veteran executive chef Pecko Zantilaveevan as the place preps to re-

continued on page 50

Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com July 2018 • Total Food Service • www.totalfood.com • 49

Scoop, from page 48

Best-of-the-Best at Latino Food Trade Show

Chef Bill Yosses

open at 280 Park Ave. The eatery has hired Diego Garcia as chef de cuisine and Bill Yosses as executive pastry chef, but that Zantilaveevan would continue in the role he had held at the spot when it left its famous location in 2016.

50 • July 2018 • Total Food Service • www.totalfood.com

Scoop notes award-winning and bestselling author Amalia Moreno-Damgaard is a GuatemalanAmerican chef born and raised in Guatemala City is scheduled to speak at the upcoming Latino Food Trade Show. Amalia is a Latin food and culture writer, recipe developer, cultural strategist, consultant and founder of Amalia, LLC, a business designed to help people develop a better understanding and appreciation of Latin cultures through healthy gourmet cuisine. She is a graduate of Le Cordon Bleu and is currently writing her second book. Her first book, Amalia’s Guatemalan Kitchen Gourmet Cuisine with a Cultural Flair, has won 9 international awards, including Best Foreign Cuisine Book USA by Gourmand World Cookbooks from Paris, France. Amalia is a bilingual contributing writer for Guatemala’s Revue Magazine and Guatemala’s leading newspaper Siglo21, and for Latino American Today, a Twin Cities publication. Prior to this,

Chef and author Amalia Moreno-Damgaard

Amalia had an executive career in international banking and earned a Masters in International Business and Culture from St. Louis University and also co-founded Women Entrepreneurs of Minnesota, a nonprofit in the Twin Cities that fosters women entrepreneurship through networking and education. https://www.amaliallc.com

July 2018 • Total Food Service • www.totalfood.com • 51

NEWS

KITCHEN PRINTING SOLUTIONS

Avery Dennison’s Freshmarx Portfolio Creates Buzz at NRA

or today’s restaurant and foodservice professional, the challenge is simple. With the advent of increased minimum wage, the stress of labor productivity and consistent execution has become greater than ever. So a key focus of recent guests at the 2018 National Restaurant Association (NRA) Show in May was how to eliminate waste and confusion. For many restaurant and foodservice professionals, a priority on their NRA agenda was to find a single resource to help solve their food industry challenges related to food labeling, food safety, efficiency, inventory and labor. A visit to the Avery Dennison booth brought an introduction to a complete portfolio of solutions that could solve said challenges, while remaining profitable and improving customer satisfaction. With a goal of providing solutions for restaurants, grocery and convenience stores, Avery Dennison Freshmarx® has been slicing through the complexities in the food service industry for years. The Freshmarx suite is an offering of hardware, software, applications, labels and service built to provide incredible assistance in food labeling, safety and compliance and RFID inventory management. “Our goal with Freshmarx is to help restaurants ensure food safety and compliance, decrease food wastage, increase efficiencies, and improve customer satisfaction, “noted Ryan Yost, General Manager of Avery Dennison’s Printer Solutions Division (PSD).

mendous challenges that come from short-term labor that in many cases are young people just entering the workforce. We understand the risk of wrong data - or no data - and its potential impact. Mislabeling can lead to food waste that could still be used, or creating food borne illness, and abAvery Dennison brings a long and and humidity monitoring, Freshmarx sent labeling becomes a crisis for food distinguished legacy of serving the Nutrition powered by ESHA Genesis traceability and recalls.” needs of the the food service industry. R&D®; a powerful, software applicaYost focused on the release of new From its very beginning, the company tion designed to calculate and import Freshmarx features that include Temp has sought to provide a lasting solunutritional information for ingrediand Task Trackers; which automates tion to the error-prone handwritten ents and recipes, the Freshmarx 9417+ refrigerator temperature monitoring information so commonly used for System and Freshmarx Tablet ideal to preserve food inventory and food ingredient prep labeling. for food labeling, date coding and safety, and also tracks must-do tasks “We were among the very first, deemployee training, and RFID invenaround the restaurant. Freshmarx cades ago when we introduced solutory visibility solutions for enhanced Delivery ensures customer peace of tion driven technology with a printer inbound and outbound food supply mind with branded, secure food deand software,” Yost explained. “Freshchain distribution and track-andlivery labeling, and restaurants are enmarx was the first to do basic calculatrace ability to ensure food safety. abled greater brand protection against tions and we have never looked back. “ “We have carefully listened to needs delivery tampering and potential food Now diverse and scalable, Avery of our customer base,” Yost continued. safety risks. Dennison’s Freshmarx suite is both “We understand that there are treThe entire suite of Freshmarx soresponsive to current needs lutions can be installed and and anticipates future bring efficiency and complineeds with solutions that ance to operators for less than include Handheld Label$1000. On-going label costs ers; for efficient date codin many cases run no more ing and pricing, Freshmarx than $20 per week. “We’ve Delivery; for brand-specific, created a program that pays tamper-proof labeling secufor itself in a matter of two to rity, Food Donate and Waste; three months,” Yost added. for tracking food wastage Avery Dennison’s superb and the amount of food for customer service has made donation, Task Tracker; a it a favorite with food service cloud-based digital checkprofessionals. Implementlist application used to ing a Freshmarx program in track restaurant tasks, Temp your kitchen can take just Tracker; a cloud-based apminutes, with any needed As a quick serve restaurant, you have a lot on your plate. plication used to automate service just a phone call or Your success depends on profitability, efficiency, food safety cold-storage temperature email away. and customer satisfaction.

“We’ve created a program that pays for itself in a matter of two to three months,” Yost added.

52 • July 2018 • Total Food Service • www.totalfood.com

The Avery Dennison® Freshmarx® suite of food industry solutions helps to ensure food safety, increase efficiencies, save money, reduce waste and enhance the consumer experience. With restaurants, grocery and convenience stores at the core, Freshmarx solutions are purpose-built to solve challenges throughout the food supply chain.

To request a Freshtrax analysis and explore how Freshmarx Solutions can improve your food service environment, email: printersolutions@averydennison.com or visit: averydennison.com/freshmarx

Freshmarx® intelligent food industry solutions increase efficiency, ensure food safety, save money, reduce waste and enhance the consumer experience throughout the food supply chain.

Increasing Efficiency | Saving Money | Ensuring Food Safety

averydennison.com/freshmarx July 2018 • Total Food Service • www.totalfood.com • 53

NEWS

COMMUNITY SERVICE

CA Based Chef Kalman To Host Event To Benefit NJ School He Attended

ruce Kalman, who was a competitor on Season 15 of Bravo’s Top Chef, is working hard to give back to his hometown of Paramus, New Jersey, where an accident on a school bus with students from East Brook Middle School (which he attended as a youth) killed a student and a teacher. On July 12, he’s hosting Chefs for Paramus Strong, a tasting event that will benefit the victims’ families via the Paramus Children’s Health Foundation, and has brought to-

I’ve brought together an amazing group of chefs to create Chefs for Paramus Strong, each will be dishing out some delicious bites for a great cause,” said Chef Bruce Kalman gether a group of chef friends, including former competitors/castmates Tyler Anderson and Chris Scott and Season 2 winner Ilan Hall

54 • July 2018 • Total Food Service • www.totalfood.com

to cook for the occasion. “Growing up in Paramus and attending East Brook Middle School, this is very close to my heart,” Kal-

man said. “As a new parent, I can’t even fathom what these families are going through. They need our support and we are here for them. I’ve brought together an amazing group of chefs to create Chefs for Paramus Strong, each will be dishing out some delicious bites for a great cause.” Born and raised in northern New Jersey, Kalman has spent almost his entire life working in kitchens. His culinary career began at a local

continued on page 98

July 2018 • Total Food Service • www.totalfood.com • 55

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July 2018 • Total Food Service • www.totalfood.com • 57

23,

19 25,3

77 m

19 16

15 14 13 12 11 10 9

79,3

8 7

Legacy Records 19

Executive Chef, Legacy Records, New York, NY

The Kitchen Consultant: Siu Mey Fung, Project Manager, Jacobs Doland Beer, New York, NY The Equipment and Supply Dealer: Curt Dryden, Senior Project Manager, H. Weiss/ BHS Equipment Solutions, Armonk, NY

egacy Records is the latest project from Delicious Hospitality, the team behind downtown restaurants Charlie Bird and Pasqaule Jones. Set in one of NYC’s storied neighborhoods just blocks away from the Javits Convention Center, is Legacy Records, the latest project from Delicious Hospitality (the team behind famed NYC downtown restaurants Charlie Bird and Pasquale Jones). Named for the recording studio once housed at its address, the 85-seat restaurant also features a walk-up café, two private dining rooms with their own test kitchen and a wine

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415

x 16

21 22 23 24

New York, NY

and cocktail bar. Delivering delicious food by Chef Ryan Hardy, excellent wine and exceptional service – all in a fun and relaxed setting. The dinner menu is what Hardy calls “more uptown” than those at his other restaurants, with less Neapolitan fire, more Piedmontese complexity and a greater focus on seafood. Arvid Rosengren, an awardwinning sommelier, is a partner here and has assembled a mostly French and Italian wine list. Upstairs is an2 mural to set other bar with a lively the scene, and Jeff Bell of PDT consulting on the drinks. Here’s an inside look at the ap-

54,

19 20

4 3

2The Operator: Ryan Hardy,

proach of the kitchen design team at what has become one of Manhattan’s hottest restaurants. Ryan Hardy’s Approach With each of our restaurants, we really try and look at the neighborhood and what that community needs. Here was an old building that was built on land that held the Revolutionary War across the street and it was a very cultural rich thing to me, but no one knew these stories. And so we really tried to make that restaurant very New York. It’s been a lot of time thinking about it and finding

continued on page 60

July 2018 • Total Food Service • www.totalfood.com • 59

Legacy Records, from page 58 materials - digging through antique stores in Brooklyn reclaiming stuff in our restaurants that almost tell a story. Then Pasquale Jones did the same thing and looked at the history of Mulberry Street and it turns out that Lucky Luciano – a famous bootlegger used to own that building and run his bootlegging business across the street in the old garage. Obviously, the building had to be torn down for safety reasons and that air rights wouldn’t support the structure and the like. But it was a large space and so we had to figure out how to keep a small intimate space, but in a really big zone. There’s such a dichotomy here. The streets are crumbling a little bit. A lot of the buildings are very old. There’s even a horse garage with a pulley outside that used to pull the bales of hay up the second floor. So we decided to play the high/low

From main kitchen to pastry suite, the Legacy Records kitchens are supported by Miwe condo artisan deck ovens

game here, so we put more money and more time and effort into the materials at Legacy Records because of the type of neighborhood we’re in. So I think that was really where the impetus came from in terms of how we went toward the design. We wanted to design something that’s dif-

60 • July 2018 • Total Food Service • www.totalfood.com

ferent from our existing restaurants now and wanted to think outside the box. By the time we came on board the building had already started being erected so that the structural pillars have been put in place. It was a raw space and it still had just concrete slab. The building owner had already designated an area for the kitchen based on plumbing and electrical, etc. So when we looked at the space we started laying out design and there were a lot of things we couldn’t design around for example the perimeter of the kitchen was impenetrable slab that the building engineers would not let us penetrate for plumbing. So they said you could put plumbing in the center of the kitchen but you cannot put plumbing in the ground. Think about that for a second; that poses all kinds of challenges for drainage, gas and a

Chef Ryan Hardy and the Legacy Records culinary team are using Sirman’s authentic Italian slicing technology to provide consistency for their much talked about menus

whole host of things. Fortunately we hired the right guy and company with Gary Jacobs and his Jacobs Doland Beer team. I knew Gary and I obviously knew J.P. for a long time, but it’s the first project we were able to work together on be-

continued on page 62

July 2018 • Total Food Service • www.totalfood.com • 61

Legacy Records, from page 60 cause it was the first fairly large project that made sense to engage them on. We had a good sized budget, but the question was how do we design the kitchen to best utilize the firepower and then be able to send people over two floors, so a suite just made sense. When you design a kitchen of this size, you have to pick a starting point. My starting point was having a risotto station and then establish what cookery I needed for this, including refrigeration. The cooking suite is huge and that’s why I ultimately wanted a Hestan in there. It has it all in terms of what the kitchen really needed. The presentation kitchen is already busy with private events. It is also a really great recruiting tool for helping with renting the apartments above the restaurant. Once again the cen-

terpiece is a second Hestan cooking suite. Siu Mey Fung’s Approach I started working on the project back in June of 2016. It was actually the first job after I joined JDB. The building itself was a residential building, so the foundations were already built. When we first started there were a few no-fly zones, so we were kind of limited in what we could do in the space. We first started out by looking for trails for ventilation and all of that. But we had to work with what we had. When we first started working, we basically wanted to open up the flow and make sure that we had everything in the right place, but also make sure that what we chose would work with the actual space that was already there. When you first walk through, you

find that it’s an interesting piece of space. When taking into consideration Ryan’s vision, we already knew it was going to be Italian-or Mediterranean-style full-service restaurant and upscale. We knew we needed to build a kitchen that could support all of the production that was needed at the front of the house. We also knew that it was going to be a wine-heavy program, so we had to take that into consideration and provide sufficient support in the kitchen for storage of the wine cases, as well as incorporating a wine display and refrigeration in the dining room; then thinking about the program in the bar area and all the service stations. When we talked with Ryan, one of his priorities was to set proper storage space for the entire operation. We talked about the wine program

continued on page 64

Chef Ryan Hardy installed one of the nation’s largest “all-Hestan” kitchens to power a diversity of culinary needs including Hestan suites in both Legacy Record’s main kitchen and the much talked about presentation kitchen.

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62 • July 2018 • Total Food Service • www.totalfood.com

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Legacy Records, from page 62 and knew that we needed a dedicated washing station for the wine glasses, so it had to be separate from the dishwashing area. So then we had to make sure we had enough space for the polishing of all that glassware, too. In terms of cooking capabilities in the main kitchen, we knew that would be the heart of the space. We needed to make sure we had sufficient firepower for all the meals and using a Hestan was the best route. We visited existing restaurants to see how they incorporated theirs. They’re very good at designing something that is both beautiful and functional. The presentation kitchen came about because the space was meant to also have the capability of hosting events, so we placed a kitchen on the second floor. The second floor also has a pastry

suite, which is really rare. It didn’t start out that way and was supposed to be a support kitchen for the second floor bar, but we were able to fit in that pastry program; it was difficult, but we made it happen. For this project, we learned a lot about working with different members and being able to meet all their needs and requirements. It was a great learning experience. Curt Dryden’s Approach When we first were working on this, we were looking at the Hudson Yards neighborhood and saying, “Are you kidding me?” They kept telling us to take a look on what was going on three blocks south of here. Now I have to say it has truly blossomed. When I first saw the space it was about April of 2017 and at the time, the lower level where the kitchen or bar was going to be was just empty

64 • July 2018 • Total Food Service • www.totalfood.com

and they were still coreing holes in the floor. But we were just trying to get a feel for the space, especially how we were going to set that double decker walk-in cooler there. Imperial Brown did the work and they did a great job because they shared the vision for a two story walk-in that was both functional and could of course support the weight loads. Even though they hadn’t done one before,they kept reassuring us that it was going to work and it did. A key to the build out on the walk in was the refrigeration package that RDT provided. With RDT’s refrigeration racks and compressor technology , it was all able to come together. A big emphasis was placed on what Ryan wanted to do in terms of production and what he wanted to create. The downstairs kitchen has plenty of room, which is kind of unusual in New York. Usually, it’s the

other way around, with more room in the dining area. It’s honestly almost equal square footage between the dining room bar on the first floor and the kitchen in the back. The custom fab was split between Goldenstein and Carbone, which is also unheard of in the industry. It turns out Goldenstein isn’t doing much refrigeration any more. So we had to get Carbone in to do that. They teamed beautifully. We also used IMC Teddy’s wall cabinets and their shelving to maximize flexibility for Ryan’s culinary team. There were a lot of changes in the things we did, mainly because Ryan would rethink things as he was going along. Ryan’s creative and knew he wanted things a certain way. Our goal was to support him and the JDB team to accomplish their goals. The finished product certainly speaks volumes.

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July 2018 • Total Food Service • www.totalfood.com • 65

LEGAL INSIDER

WITH JENNIFER SILVERMAN

FROM ELLENOFF, GROSSMAN & SCHOLE LLP

Looking for New Revenue Streams? License Your Brand With These Tips

n today’s restaurant industry, ordinary chefs have morphed into full-fledged culinary stars. Many are approached with a “menu” of opportunities they never dreamed of to create revenue streams through brand licensing. From Joanna and Chip of Magnolia Table on HGTV to Wolfgang Puck on HSN and Chef Thomas Keller with Hestan, today’s top chefs are in high demand for more than just their restaurant experience. They’re putting their names on delivered meal kits, branded cookware and housewares. Yet as chefs enter this new territory, it is critical that they receive protection for their brand through appropriate contracts. These contracts, called “intellectual property licenses,” may address essential terms such as royalty payments and subtle issues such as influence over packaging. Controlling Quality One of the first considerations in intellectual property licensing is quality control. No reputable chef wants to be associated with inferior products that will reflect poorly on him or her. A good license will enable the chef to have a say in the quality of materials used to manufacture the products, the appearance of packaging and the content of advertising. Look for a partner with a track

As chefs enter the new territory of putting their names on branded items, it is critical that they receive protection for their brand through appropriate contracts called “intellectual property licenses.”

Jennifer D. Silverman is a partner at Ellenoff Grossman & Schole LLP in

record of success with the products that will be covered by the license. Ideally, the partner will have the manufacturing capacity to meet the projected demand for the products and an established distribution network to get the products to consumers. Minding the Brand Footprint The license should specify the products on which the chef’s brand can be used, as well as the channels of trade (brick and mortar vs online/Amazon) and geographic areas in which the products can be sold. I recommend that a chef keep his or her options open by granting limited rights at the beginning of a relationship. If the initial products are successful, the scope of the license can be expanded to include additional products, channels of trade and geographic areas. Minimum Royalties are King

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(or Queen) A savvy advisor will ensure the brand owner receives minimum royalty payments and that the licensing partner uses its “best efforts” to sell the licensed products. Other terms to facilitate success include requiring the licensing partner to produce a detailed plan for marketing the products and to spend a minimum dollar amount on advertising and promotion. It would also be wise to limit the time period in which the licensed products can be sold after the license ends, because the next licensing partner will not want its products to compete with those of the previous licensing partner. Think Ahead To be prepared for licensing opportunities, we recommend that our clients file U.S. trademark applications for their names and brands covering a variety of products and services. Consider filing applica-

New York City. As head of the firm’s intellectual property group, she regularly negotiates and drafts licenses for consumer products including food items. In addition, she helps clients build trademark portfolios and enforce their trademark rights. She also counsels clients on e-commerce, data privacy, advertising and other intellectual property matters. She can be reached by phone at 212-370-1300 or by email at jsilverman@egsllp.com

tions in other countries as well to maximize your licensing options. Today we see more opportunities than ever for the chef or culinary personality to create new revenue streams for his or her brand through intellectual property licensing. A well-crafted agreement can increase your likelihood of success. As in fine cooking, proper execution of intellectual property licenses depends on experience, skill, and a bit of artistry.

July 2018 • Total Food Service • www.totalfood.com • 67

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Westchester’s Elliot Group Fetes Domino’s Outgoing CEO Doyle

nce again as only Alice Elliot can do, her Elliot Group team paid tribute to one of the industry’s true shining stars. Patrick Doyle, the CEO of Domino’s Pizza took centerstage as the The Elliot Group hosted “Break Bread” in Manhattan. Metro New York’s restaurant community was well represented at the West Side event. Guests included Barteca’s Andy Pforzheimer, Michael Jacobs of Corner Table, Benjamin Grossman of Fireman Hospitality and the Momofuku duo of Leslie Ferrier and Josh Siegel. As CEO from March 2010 to June 2018, Doyle grew the Domino’s brand to over 14,000 stores worldwide and increased the stock price +1,300 percent. Rick Federico, NonExecutive Chairman of P.F. Chang’s China Bistro, conducted a one-onone conversation with Doyle in front of an exclusive crowd of industry presidents and CEOs. The always dynamic Frederico grabbed everybody’s attention in his intro, when he explained that under Doyle, Average unit volumes increased to more than $1 million, from $621,000 at Domino’s stores. Doyle took Elliot’s guests inside for a look at how he was able to guide 28 straight quarters of same store sales. Domino’s system sales have nearly doubled during Doyle’s tenure, from $3.1 billion in 2009 to $5.9 billion in 2017. The company’s

stock, which was trading below $10 a share, is now well above $200. “I just knew that if we could get the pizza right and then focus on technology that international expansion would come,” Doyle explained. Doyle outlined how in 2009 he took the reigns of Domino’s. He outlined to the Elliot guests how he set his sights on improving the pizza recipe and shared candid marketing campaigns admitting the previous product wasn’t very good. The company released a video of employees, including Doyle’s reaction to customer feedback, including, “Domino’s crust tastes like cardboard.” “You can either use negative comments to get you down, or you can use them to excite you and energize your process to make a better pizza,” Doyle said in a video. “We did the latter.” The outgoing executive who will be enjoying retirement in Tuscany outlined his priotory of making ordering as easy as possible. “We shifted to a single pointof-sale system that we owned and operated,” the Pizza executive explained. The move was controversial, and some franchisees sued the franchisor, wanting to get their own systems, but lost. The POS enabled Domino’s to quickly add functionality, helping to drive digital orders— which are generally larger and easier

continued on page 98

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Mr. and Mrs. Patrick Doyle of Domino’s

New Yorkers were well represented with Luke’s Lobsters President Ben Conniff (L) and Sticky’s Finger Joint CEO Jonathan Sherman

(L to R) Among the large Tri-State outpouring was Mighty Quinn’s cofounder Micha Magid and Dan Smith of Elliot

The legendary Jon Luther and new Boston Market chief Frances Louise Allen

Cava’s Karen Kochevar and Michael Karsch of Hunter Peak Investments

(L to R) New Yorkers Lawrence Kretchmer of Bold Foods, Marc Glosserman of Hill Country and Chloe Fresh Fruit’s Michael Sloan

July 2018 • Total Food Service • www.totalfood.com • 69

NEWS

PEST CONTROL SOLUTIONS

Don’t Let It Bug You: How to Find the Right Pest Management Provider getting the best bug eliminators for your buck, here are the questions you should ask before making a decision: • Does the provider have specialized experience in the restaurant industry? Certain pest management challenges are unique to the industry and require extensive understanding to be handled effectively. Whether it’s keeping flies away from front-of-house or preventing rodents from slipping through cracks in stock rooms, it’s essential to eliminate potential issues and maintain healthy prep and dining areas. Foodservice is highly regulated in ways that differ from other commercial settings, so make sure your provider knows the requirements and can deliver the right solutions. • Are the pest specialists thoroughly trained and appropriately licensed? Technical knowledge is a musthave for pest management specialists in the foodservice industry. Ask potential providers what kind of training their specialists receive. Are they up-to-date on the latest processes and procedures? Do they have industry-specific certi-

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fications? And beyond technical know-how, are they trained on how to handle customer interactions? Ensuring that the specialists are knowledgeable, friendly and professional is important for the development of a long-term relationship

between your businesses. • How long has the provider been in the pest management business?

continued on page 100

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s a professional in the restaurant industry, every day is a busy one. You work hard to create an outstanding customer experience while also managing the budget, making hiring decisions and maintaining the public reputation of your establishment. There’s a lot at stake – both financially and socially – which is why it often makes sense to outsource a service like integrated pest management (IPM) to an experienced third-party provider. But with so much on the line, how do you know which provider will do the best job? Like any other business decision, you should think carefully before choosing an IPM provider. Screening potential providers upfront could be the difference between a seamless experience and an unnecessarily complicated one – and micro-managing a poor provider is the last thing you want to add to your to-do list. The balancing act of leading a foodservice establishment can easily be tipped in the wrong direction when you add one more headache to your existing responsibilities. Fortunately, a reputable IPM provider can make life easier for you and your team. To ensure you’re

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continued on page 116 CONTA CT US F OR A F RE E INS PE CTION.

July 2018 • Total Food Service • www.totalfood.com • 71

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Why F&B/Hospitality CEOs Say Employee Turnover Is Their Top Business Issue… and How to Fix It

he Midtown Manhattan headquarters of Marsh & McLennan Companies served as the backdrop for a most informative session last month. “Why Food & Beverage/Hospitality CEOs Say  Employee Turnover is One of Their Top  Business Challenges…and How to Fix It,” was the title of the event that brought some most innovative industry minds to explore solutions. “We continue to hear from our customer base just how challenging turnover is for them and we wanted to do something proactively to assist them,” noted Richard Hartman. The energetic Hartman who hosted the event serves as a Food & Beverage/Hospitality Industry Leader for Marsh & McLennan Agency. The event featured an eye-opening discussion with leaders in the industry on a continued threat to the operational risk that face the restaurant and hospitality operator. The keynoter was Dick Finnegan, Speaker, Author, and CEO of CSuite Analytics and The Finnegan Institute. The Florida based expert brought a fresh new approach to the problem: “If you have a turnover problem, look first to your managers.” Executives and often HR think they can solve turnover and disengagement with programs. However, programs cannot overcome a nontrusted boss. When’s the last time

you heard a really good worker say, “My boss treats me like dirt but I am holding on for Employee Appreciation Week”? It just doesn’t happen. Finnegan shared his unique strategy in which direct supervisors conduct “stay interviews” on a oneon-one basis. The goal is to connect with employees and to learn why they stay in addition to what that supervisor can do to keep that employee longer and to engage him or her better. This sounds too oldfashioned, too non-electronic to work, but our research says it cuts turnover by up to 70% and significantly cures disengagement. The session also included presentations by Marcum’s National Food and Beverage leader Lou Biscotti and Paylocity’s Brian Krejci. The industry veteran Biscotti who recently moved to Marcum talked about his deep roots in the food industry and how they can help the restaurant and hospitality professional stay focused on management attracting and keeping talented team members. Marcum supports their customers with a comprehensive portfolio of tax, accounting and consulting services that are laser focused on our industry. Krejci outlined how the selection of the right Payroll firm can be crucial in keeping people motivated. He lent insight into the importance of an operator having a resource that has the industry specific knowledge re-

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C-Suite Analytics CEO Dick Finnegan welcomed the HMG team

(L to R) Marcum’s Lou Biscotti answered questions for Luke’s Lobster guests

(L to R) Lawrence Covitt of Sonnier & Castle and host Richard Hartman of Marsh & McLennan Agency

(L to R) Marcum’s Alan Markowitz and Miles Macleod of Harri

quired by a restaurant or hospitality professional. Hartman also took a creative approach with a presentation by Caity Moseman Wadler of Heritage Radio Network. She spoke about the value of creating a brand people want to build their careers with through the creation of podcasts. Once again, Hartman’s creativity created a successful event with a number of takeaways for seminar attendees.

Keynoter Dick Finnegan challenged attendees with his “stay-interview” strategy

July 2018 • Total Food Service • www.totalfood.com • 73

FAITHFUL FOOD

WITH FAITH HOPE CONSOLO

From Beach to Table: Dining on the East End

Claude’s 91 Hill Street (631) 283-6500 The Southampton Inn has scored veteran James Carpenter for its restaurant Claude’s. The chef, who previously ran the kitchens of the Living Room in East Hampton and Centro in Hamptons Bays, will use vegetables and herbs from the hotel’s garden. The restaurant has undergone an overhaul – both the dining room and outside European courtyard and poolside patios have been renovated offering the prettiest outdoor dining in Southampton. Sushi by Bou at Jue Lan Club 268A Elm Street

of Douglas Elliman’s Retail Group. Ms. Consolo is responsible for the most successful commercial division

othing says summer like a weekend, week or season at the Hamptons, New York’s seaside playground. Let’s check out what’s new and notable to excite your palate from Montauk to Southampton. Southampton Maison Vivienne 136 Main Street (631) 500-9276 The elegant new restaurant offers a trip through the French culinary landscape. As part of The Inn, the restaurant is led by executive chef Florian Hugo who offers a modern take on classic South of France cuisine. The space will feature cathedral ceilings, indoor and outdoor seating, an herb and vegetable garden and two fireplaces.

Faith Hope Consolo is the Chairman

of New York City’s largest residential real estate brokerage firm. Email her at fconsolo@elliman.com

brunch along with an Aperol Spritz Bar and an outdoor marketplace called the Agora, featuring local designers selling jewelry, eyewear and other items. Sag Harbor Sag Pizza 103 Main Street (631) 725-3167

(631)408-8339 Sushi by Bou, is a sushi pop-up hosted by the Chinese restaurant Jue Lan Club and is an incarnation of a New York City omakasé where the chef selects his or her choices for the guests. The concept here is that of a speakeasy; exclusive and hard to find; an eight-person omakasé bar is tucked away amid Jue Lan’s back patio and the bar has a small cocktail menu. Nikki Beach Oreya Southampton @ The Capri Hotel 281 County Road 39A (305)213-5857 The luxury lifestyle and hospitality brand was bound to come to the Hamptons eventually, and the company will be testing the waters this summer during a six-day extravaganza at Oreya Restaurant and Lounge at Capri

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Hotel. Features an outdoor restaurant, lounging spots, a bar, a terrace, and a pool with an epic “au revoir” celebration on the Fourth to wrap it all up. Water Mill Culaccino 670 Montauk Highway (631) 500-9310 Chef-owner Jon Albrecht is bringing Italian staples to Water Mill with Culaccino. This new spot which means ‘the mark left on a table’ is hoping to leave a positive mark on guests with a menu drawn from all regions of Italy. Calissa 1020 Montauk Highway (631)500-9292 Calissa is Mykonos on the East End. After a successful opening last summer, the upscale Mediterranean restaurant is back with a new Sunday

BLT creator Laurent Tourondel, who owns LT Burger in Sag Harbor, has turned the town’s local pizza spot into a more sophisticated Neapolitan-style parlor. He’s brought a wood-fired oven from Naples and will be using local ingredients. East Hampton Il Mulino 108 Wainscott Stone Road (631) 658-9122 The iconic Italian restaurant, with a famed flagship in the West Village and locations from Miami to Aspen, has opened in a large house on Georgica Pond. The Il Mulino of the Hamptons will be a streamlined version of the larger, grander restaurants in metropolitan areas and resort towns. The pop-up will stay open year round if its first season goes well.

continued on page 106

July 2018 • Total Food Service • www.totalfood.com • 75

NEWS

ASSOCIATIONS

Why NYC’s City Council Should Allow Restaurants To Institute Surcharges By Kevin Dugan, Director of Government Affairs New York State Restaurant Association

he New York State Restaurant Association, a trade group that represents food and beverage establishments both in New York City and throughout New York State. The Association is the largest hospitality trade association in the State of New York and it has advocated on behalf of its members for more than 80 years. Our members represent one of the largest constituencies regulated by the City as nearly every agency regulates restaurants in one aspect or another. Restaurants employ hundreds of thousands of New Yorkers and are a backbone of the tourism trade here in New York City. To ensure the continued viability of the restaurant and hospitality industry, New York City must have sensible and reasonable regulations that protect consumers and the restaurants that serve them. Currently our members across the five boroughs are facing challenges that seem to escalate daily. Rents are continuing to increase at an exponential pace and eateries are running out of ways to make ends meet. Prices can only be raised so much before customers stop coming. The City needs to do all it can to help support these important businesses or be prepared to see many of the restau-

rants that make New York City what it is, close their doors for good. So we are very excited about the potential of City Council bill- Intro 823. It would go a long way to improving the business climate for many owners as it provides them with a much needed economic tool. Therefore we applaud Councilman Joseph Borelli of the 51st district for introducing this important legislation. Allowing restaurants to incorporate a surcharge structure would allow them to offset costs and bring pay equity to their operations. As businesses continue to fight uphill against ever increasing costs, it is many of the employees that work in the kitchens that suffer. These employees are currently not allowed to take part in any kind of tip pool due to New York State Department of Labor law, while other employees have the ability to supplement their income through tips, these workers do not. This forces them to rely solely on the hourly wage their employers can afford to pay them and with dollars becoming stretched; back of the house employees are forced to go longer without seeing any kind of increase. By allowing restaurants to institute an administrative fee or surcharge, owners would be able to bring in additional income to give these workers raises they so richly deserve. In 1976 the New York City Department of Consumer Affairs imple-

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mented a rule that prohibits restaurants from adding certain types of charges to their menus. The original intent of the rule was to protect consumers against unfair practices, which saw restaurants change prices tableside without disclosing the fact that these prices would differ before seating. This practice was primarily done in response to unforeseen

spikes in beef prices during this time period. Clearly, these issues are no longer prominent and further consumer protection laws have been established. Simply put - the current law that prohibits this practice is out of date and no longer serves the purpose it was created for. No longer do

continued on page 100

July 2018 • Total Food Service • www.totalfood.com • 77

NEWS

MARKETING RESOURCES

Wilcox Led Restaurant Activity Report Brings Vendor Community Easy and Accurate Lead Source

AR also known as Restaurant Activity Report is an initiative that goes back some twenty years. It was the brainchild of Jack Kimball who was curious about the restaurants opening in his hometown area. At the time, there was no one reporting on restaurant activity in the Raleigh, NC area.

A couple of years later Rick Wilcox joined the RAR team as manager. With Wilcox at the helm, this initiative has grown into an on-line publication/resource that covers pre-opening restaurant activity in five states on the eastern coast of the US. Wilcox soon realized the potential of RAR because after four years as

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manager he joined forces with a former college colleague named Patrick Moore and together they purchased RAR. Over the next couple of years, they expanded RAR into a 50 state publication. The primary objective of this organization is to make essential information about new restaurants available so that restaurant vendors

can help those restaurants to open easier and more successfully. RAR also helps restaurant vendors to be first in line when new restaurants open and in this way, they can beat the competition. This is accomplished by putting out a professionally assembled publication in all 50 states twice per week. RAR interacts with

subscribers by sending out e-alerts which enables those subscribers to check their email and, in this way; they receive from RAR important information about upcoming opportunities in their area. Subscribers are also given access to the RAR website to easily be able to sort leads for their sales teams. The spectrum of RAR subscribers runs the gamut from equipment and supply vendors to food and beverage firms. RAR can help them to generate qualified leads, which can be converted into new business opportunities for those companies. RAR subscribers receive an ealert, normally on Tuesday where after they can open the twice-aweek report on their computer or even on their smartphone. “Our goal is to make the data as portable and accessible as possible so that the vendor community can maximize the use of their time on the street,” Wilcox explained. “Think about how many times you are on a sales call and two days later you had to drive back to do a call that turned out was just around the corner.” There can be no doubt that RAR is providing restaurant vendors with a very valuable service and this leaves the question, where has all of the data been obtained which is published in this publication? The system is based on reliable and trusted market research, which has been obtained by a team of researchers, which is employed by RAR. These professionals will search through dozens of resources every day with only one objective in mind and that is to find restaurants which are about to open their doors. Extensive time and effort is invested in order to ensure that information, which is provided to restaurant vendors is

accurate and useful. For the industry vendor looking to stay a step ahead RAR can provide that edge. In today’s technology driven instant satisfaction marketplace quality leads from RAR can make a big difference.

Our goal is to make the data as portable and accessible as possible so that the vendor community can maximize the use of their time on the street,” Wilcox explained.

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July 2018 • Total Food Service • www.totalfood.com • 81

C-CAP TRADE TALK

WITH JOYCE APPELMAN

Lasheeda Perry is The Queen of Flavor and Pastry Competitions - Mentors Make a Difference -

asheeda Perry has always had a passion for culinary arts and competition, and luckily for her, this love has materialized into a rewarding and ‘sweet’ career. A creative force in the kitchen, Perry leads the pastry team as their Executive Pastry Chef at Four Seasons Hotel Atlanta and oversees the hotel’s desserts for their two dining outlets, all banquets and private events, weddings, room service, chef tastings and offsite events. Lasheeda has become a valued member of the Four Seasons Hotel & Resorts culinary team, sharing her pastry skills in Dallas, Philadelphia, Baltimore, Lanai, Silicon

Valley, and now, Atlanta. This is the second year in a row that a C-CAP Alum has made it to the Finals of Food Network’s BEST BAKER IN AMERICA. Thiago Silva, last year and this season it was Lasheeda’s turn. I watched the stellar performance from this pastry chef extraordinaire as she battled it out especially during the final episode, although she didn’t take home the title, the judges crowned her “The Queen of Flavor.” “Being a twin, I feel as though I was born to be competitive...no matter what, while competing, I like to take risks, work hard and most importantly, have fun,” says

Lasheeda Perry

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Lasheeda. On July 29, Lasheeda will be participating in PeachFest, a peachcentered food festival that promotes the initiatives of responsible agriculture, hospitality, and technology alongside delicious preparations of Georgia-grown products. All proceeds from the event will benefit Piggy Bank, a start-up farm that serves as a Kickstarter to emerging family farms. PeachFest has also teamed up with Concrete Jungle to plant more peach trees in Atlanta. Concrete Jungle is a volunteer-run organization that helps distribute neglected fruit to Atlanta’s hungry. Lasheeda will represent Four Seasons Hotel Atlanta and will be making a peachinspired dish for over 600 attendees. Lasheeda Perry is a case study in resilience. Born to a single mother with eight children and an absent father, Lasheeda’s childhood, in her own words, “was filled with drugs, sex, and poverty.” She lived with a succession of relatives. Eventually, she ended up in a shelter. After years of misfortune, Lasheeda got two crucial breaks that helped her realize her own intelligence and tenacity: “My culinary arts teacher at Frankford High School, Wilma Stephenson, took me under her wing – and she introduced me to C-CAP,” she explains. Unfortunately, Lasheeda’s mother took ill forcing both her and her twin sister, Mareeda to

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

obtain a full-time job to supplement the income. The twins became each other’s emotional support. This is where C-CAP made all the difference. Fast-forward to her graduation from high school in 2004—as valedictorian of her class. Lasheeda received a four-year full-tuition scholarship from C-CAP to attend Johnson & Wales University in Providence, Rhode Island. “That was the beginning for me,” she explains. “Thanks to C-CAP, Chef Joseph Poon, Joseph Poon Chef Kitchen, I boarded my very first flight to China. “While there, Chef Poon chal-

continued on page 96

July 2018 • Total Food Service • www.totalfood.com • 83

NEWS

RESTAURANT TRENDS

Fueling the Food Truck Trend with Ventless Kitchen Equipment

t has been almost a decade since the food truck trend arrived on the food scene in 2010, and in the last eight years the trend has yet to hit the brakes. Food truck cuisine continues to grow in flavor, social media attention, and innovation. Fun menu options and quick service are driving forces behind the food truck industry’s success, which makes ventless fryers like AutoFry the perfect addition to the four wheel eateries. Finding the right food truck kitchen equipment can make or break your business venture. At Motion Technology Inc we believe our products make that decision an easy one! Our AutoFry is ventless and also comes in convenient sizes that make it ideal for food truck operations. When owners are dealing with limited space and resources, it’s important to find the right food truck kitchen equipment to enhance their food offering. Without the installation of hoods needed for the ventless fryers like AutoFry, food truck entrepreneurs can save on the large costs associated with that type of addition. Furthermore, the size of ventless fryers makes them easy to fit in the

tightest cooking areas. This leaves room for additional food truck kitchen equipment, allowing business owners to elevate their menus and expand on creativity. After all, innovation is a major leader in the

food truck revolution! These days, people expect food trucks to carry unconventional fare that can be served up quickly. Whether they’re rushing on their lunch break, or racing against the

THE FUTURE IS VENTLESS NOW SERVING: VENTLESS GRILLS, FRYERS & OVENS

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Our single-serve, double basket AutoFry is compact and perfect for businesses with a made-to-order concept. Just like its counterparts, the Mini-C is fully automated and fully enclosed. Equipped with its own ANSUL® fire suppression system, AutoFry is the safest commercial fryer on the market. A U T O F R Y. C O M

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dinner bell, people are finding that food trucks are a perfect way to get great food fast! Ventless fryers offer food trucks kitchen equipment with both speed and originality. Imagine opening a food truck dedicated to classic Italian sandwiches. You serve meatball, sausage, and even chicken parmesan, but what sets you apart from any other sub shop? How about the slab of breaded mozzarella that you quickly fried in just minutes in your ventless fryer, and top all of your sandwiches with! Suddenly your food truck kitchen equipment has you standing out against the competition, with the new MUST HAVE sandwich trend that’s prepared in no time. While dreaming about the endless options provided by the right food truck kitchen equipment is fun, ventless fryers like AutoFry can help make it a reality. There has never been a better time for inspired chefs and entrepreneurs to test out new ideas and concepts, and never a better vessel than the food truck to deliver them to the masses. So don’t let your opportunity drive off into the sunset, unless it’s in a food truck!

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July 2018 • Total Food Service • www.totalfood.com • 85

NEWS

SCHOOL FOODSERVICE

Traulsen And Hobart Set To Enhance K-12 Lunch Experience With ‘Save Your Kitchen Contest’

ith one high school already winning a Traulsen A-Series Roll-In refrigerator, now is the time for K-12 schools nationwide to take the safe bet on food safety by dealing themselves in on Traulsen’s annual “Save Your Kitchen” giveaway. Celebrating its 80th anniversary, Traulsen is giving schools in Metro New York, all 50 States and Washington, D.C., the chance to “roll the dice” in a series of kitchen equipment giveaways in its third annual contest that has been expanded to include four jackpot drawings of equipment from Traulsen’s school lunch line, as well as food prep and dish washing equipment from Hobart. In the second drawing of this year’s contest, two Missouri schools won random drawings on May 4 in honor of School Lunch Hero Day – Cedar Ridge Elementary in Branson and Columbia Public Schools. “We are so thankful that Traulsen gives school districts the opportunity to win a piece of equipment, and then goes a step further to allow us to select exactly what piece of equipment we truly need to make our operation better,” said Jill Morey, Food Service Director at Cedar Ridge Intermediary in Branson. “We selected a hot food holding cabinet and the timing couldn’t have been better, as the unit we were using was over 20 years old and we were struggling to keep it run-

Our new unit will ensure that the foods we serve to fuel student success remain delicious until the last learner is served each day!” ning. Our new unit will ensure that the foods we serve to fuel student success remain delicious until the last learner is served each day!” Branson Cedar Ridge Elementary chose a one-section, G-Series Hot Food Holding Cabinet. The cabinet features an elongated, S-shaped lowwatt density heater and fans that ensure consistent airflow and heat throughout the cabinet, a reliable microprocessor control with LED temperature display, and Load-Sure Guard that prevents problems that can arise from improper loading. Cedar Ridge Elementary’s choice was one of four options in the Traulsen lunch line that also included an A-Series Roll-In refrigerator, a one-section Freezer, or an eight-crate Milk Cooler. In Columbia, Columbia Public School chose a Hobart HCC34 Food Processor, a two-in-one machine that features both bowl style and continuous-feed style processing that al-

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(L-R) Cedar Ridge Intermediate in Branson, Missouri’s Jill Morey, food service director, and Trisha Ayers, kitchen manager, stand with the new Trauslen G-Series Hot Food Holding Cabinet

lows kitchens to reduce preparation time without sacrificing consistency or quality. The school chose from among three Hobart food preparation products that also included an EDGE13A-11 Slicer, and a Limited Edition (red) HL200 Mixer. “We love Hobart products, they last forever. Excited about trying the Hobart processor, we have many refrigerators, mixers and slicers, but no processors yet,” said Columbia Public Schools Director, Laina Fullum. Future drawings include two more chances to win and select a piece of equipment from the Traulsen lunch line and Hobart food preparation equipment. For SNA’s Annual National Conference, Hobart will also be giving away an AM15 (or AM15T)

door-style dishwasher. Traulsen’s “Save Your Kitchen” campaign stars Traulsen mascot “Martin the Carton,” and includes a total of four K-12 giveaway events with eight jackpot drawings, each celebrating a different key School Nutrition Association event. East Limestone High School in Athens, Alabama, won the first random drawing on March 9 to cap off National School Breakfast Week (March 5-9). The school chose a Traulsen A-Series Roll-In Unit. “The Save Your Kitchen contest is an annual highlight for all of us at Traulsen because we love being able to help schools provide nutritious and delicious food to students,” said Hailey Elting, sales development manager at Traulsen. “As a proud supporter of school kitchens, we hope as many schools as possible will take the opportunity to enter our two remaining drawings, especially since there are five more chances to win some fantastic kitchen equipment.” The remaining drawings include three jackpots on July 20 after the close of SNA’s Annual National Conference in Las Vegas, July 9-12, and two giveaways on Oct. 19 to close out National School Lunch Week, October 15-19. Schools can learn more and enter the Save Your Kitchen drawings at www.SaveYourKitchen.com. Entries are free and winners are chosen randomly. After each giveaway event, entries are cleared and schools may reenter for the upcoming event.

July 2018 • Total Food Service • www.totalfood.com • 87

LIZ ON TABLETOP

TABLETOP SOLUTIONS

Reinvigorating Your Restaurant’s Creativity

hether you are opening a new restaurant or dining facility or looking to reinvigorate an existing property, a key to success is creativity. Creativity is not doing something different just to be different, it is putting your own twist and personality on something that works. As we work with our BHS/Weiss customers we see two distinct camps in how they embrace creativity. We

see extreme risk takers that are in a location in which doing something completely different needs to be in context with what has worked for that operating group before. Then we see a second group in which the previous performance of the location they are taking over requires “swinging for the fences.” Too often though, the mistake we see is confusing the selection of a fad that does not set you apart. Our advice is to be mindful by stopping and

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thinking what you are doing each step of the way, and how the little things impact the total look. A creative approach to accomplishing that goal is rather than looking at other restaurant designs take a look at the creativity in the retail sector. We find that real industry designs and patterns move much quicker than food service trends. With that in mind our approach at

continued on page 90

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.

July 2018 • Total Food Service • www.totalfood.com • 89

Weiss, from page 88 BHS/Weiss, our goal is to generate creativity with a blend of “stock” items and an eye towards the unique that our customer thinks deserve a special look. Unique does not need to be expensive; a good equipment distributor knows what is new and where to get inexpensive (or expensive) items to fit your bill. Here’s where the right dealer can make a difference. Anybody can grab an old tomato can and use it as a riser for serving pizza. With a little more thought and very little outlay, you can get that same creative “can” feel with a riser from American Metalcraft. With that little bit of thought, you get a great look and eliminate any sharp edges that can injure your customers or staff. A couple of other creative and inexpensive looks include cutting tile into 1/9 size for butter service or 1/4’s for cheese or a slice of cake. How about window boxes on the inside with

Unique does not need to be expensive; a good equipment distributor knows what is new and where to get inexpensive (or expensive) items to fit your bill. herbs for a nice, sweet smelling look that can be used for cooking or decorating the plate. The idea of small plates also encourages splitting and therefore ordering more items, lower food costs, and lower plate costs (smaller plates are MUCH less expensive than larger plates). In redefining creativity, we see how it reinvigorates an attentive involved staff, making suggestions to patrons. We also wanted to make the experi-

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ence special and generate return visits. So, we agreed that a great way to accomplish that would be by creating a hook of sending out something “free” so the customer feels special. Maybe not an amuse bouche but a taste of a special, an appetizer, or a dessert. Just something to make you feel good about being there. We also agreed to change it up so that one night it is a taste of dessert, the next a taste of an appetizer with the goal of keeping it changing and feeling unexpected.

Cocktails are inexpensive and an easy way to change up the menu but you need to try different concoctions to see what is good what can be team building after hours for the staff. Then we talked about adding a truly interesting cocktail menu using fresh ingredients like herbs in pots. So, we were going in the direction of an eternal summer theme by using thyme, basil, lavender, and mint as decorations and ingredients. Infusions and reductions are easy- switch them up seasonally and new - try rosemary water! We envisioned small casks making bitters and vinegars. The overall feel we discussed was keeping the air fresh and smelling good. We thought about brighter lighting to imitate a garden setting. Our BHS/Weiss team is here to help. Don’t hesitate to write or call with questions.

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Ask us about the CT Series countertop ovens! Pecinka Ferri Associates | 973-812-4277 | sales@pecinkaferri.com July 2018 • Total Food Service • www.totalfood.com • 91

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

When Employees Say, “I Can’t,” It Really Means, “I Won’t” Why this is important and what you can do about it

omething universal about successful restaurant owners is they never say or accept someone saying to them, “I can’t!” Successful restaurant owners recognize that when someone says, “I can’t,” what they are really saying is, “I won’t.” To get an idea of how powerful this twoword phrase is, picture Superman stopping a train, using all his power, digging his heels into the ground, smoke rising up from his heels. That is what someone who says, “I can’t,” is doing to your restaurant. That person is digging in their heels and stopping your success train. One specific example of a restaurant owner who accepts “I can’t” as an answer is one who attends one of my workshops and goes home motivated to make changes in the business. Instead of coming back to employees and managers excited for change and a chance at greater success, they are greeted by a chorus of employees and managers telling them they are too busy, their restaurant is different, it’s too much work, etc. Ultimately, I get a phone call from the owner saying, “David, I love your systems, but I CAN’T get my managers to do the work.” OMGoodness! Who signs their paychecks? Listen to that statement when I change just two words, “David, I love your systems, but I WON’T

I have also been on site in a restaurant and had many teams, managers and chefs look me dead in the eye and say, “It can’t be done that way.” All they really did was look me in the eye and say “No, I am not going to do it, nor am I going to try.”

David Scott Peters is a restaurant consultant, event speaker and founder of TheRestaurantExpert. com, a company committed to the success of independent restaurants. TheRestaurantExpert.com offers an

make my managers do the work.” Isn’t that what the owner is really saying to me? Other popular ways to say “I can’t:” 1. I can’t (won’t) raise my prices. 2. I can’t (won’t) cut labor. 3. I can’t (won’t) change my menu. 4. I can’t (won’t) find the time. 5. I can’t (won’t) leave my business. 6. I can’t (won’t) let someone else place the orders. 7. I can’t (won’t) have someone else take my inventories. 8. No! (I won’t do it!) I have also been on site in a restaurant and had many teams, managers and chefs look me dead in the

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eye and say, “It can’t be done that way.” All they really did was look me in the eye and say “No, I am not going to do it, nor am I going to try.” So, what do you do when you hear that phrase coming out of your mouth, your manager’s mouth or an employee’s mouth? 1. You ask the person to rephrase their statement and say it back to you using the words “I won’t” instead of “I can’t.” Try it - it’s powerful! 2. Then you need to explain to that person (or yourself ) that you don’t want to hear the words I can’t. In fact, tell them you don’t want to hear why something can’t be done, but how it can be done.

exclusive online restaurant management software designed specifically to meet the complete operational needs of independent operators, including holding their managers accountable and running a profitable business. Combined with one-on-one coaching and group workshops, David is helping independent restaurants find success in the highly competitive restaurant industry. Learn more about how David can help you at TheRestaurantExpert.com and download a free report to discover the #1 secret to lowering food & labor costs and running the independent restaurant you’ve always dreamed of.

continued on page 94

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David Scott Peters, from page 92 I understand that sometimes the solution the owner or manager comes up with might be too expensive, might take too much time, might change the way things are done, but it’s better to experiment with these options than just digging in your heels and saying, “No, I won’t do the work!” That’s not to say that a now-successful restaurant owner didn’t start out in a challenging situation, or that it didn’t take them years to get it right. In fact, in most cases, the successful restaurant owners I know put up with a lot of “I won’t” attitude before they figured out what it was doing to their businesses. That means you can have their type of results if you’re willing to lead the change and ensure people are doing the work. Successful restaurant owners are where they are today, no matter how

quickly or slowly they got there, because they all decided not to accept the words “I can’t” from themselves or anyone that works for them. They lead the changes in their restaurant and are willing to change an employee into a customer if that employee wants to stop progress, stop change and simply doesn’t want to do the work. While an employee may have done a great job in the past, for the company to move forward, restaurant owners must have people on the team who buy into and embrace the changes being made, even if it is a challenge. Don’t let the phrase “I can’t” become a success train stopper in your restaurant. Teach everyone to tell you how it can be done, hold people accountable and lead your team. This is how results are achieved.

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Lasheeda Perry, from page 82

Lasheeda Perry puts the finishing touches on her gourmet pastries

lenged me to take my taste buds to a new level…I thoroughly enjoyed the pigeon we had in Hong Kong.” This became the first of many abroad sojourns for Lasheeda. As a college freshman, she expanded her knowledge and found a myriad of invaluable mentors with whom she still keeps in contact. Lasheeda entered and won the Australian Taste Down Under competition. Her winning dish: Wattleseed Mango Tower. This dessert earned her a two-week culinary adventure in Australia. “What an amazing cultural experience! I had the opportunity to eat witchetty grubs with an Aborigines tribe.” She also studied in Ireland for three months at Adare Hotel & Golf Resort. While in Europe, Lasheeda traveled to England for further inspiration. “Lasheeda exemplifies the character of many C-CAP students. She

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was a survivor of her difficult childhood and the circumstances that life dealt her. After being introduced to C-CAP Lasheeda took advantage of every opportunity presented and has made the most of them. Lasheeda’s success is greatly due to her positive attitude, her optimism, her determination to succeed coupled with her empathy for others. We feel very fortunate to have Lasheeda as a member of our C-CAP family!” says C-CAP Founder and Chairman Emeritus Richard Grausman. In between studying and traveling, Lasheeda worked seasonally at Sweet Jazmines Pastry Shop where she gained a new mentor, chef/ owner Kimberly Davis Cuthbert. She also credits her position with Bon Appetit Management Company at the LinkedIn Corporate Campus in California with giving her the foundation that made her the lead-

er she is today. There, Chef Perry had the opportunity to help create a pastry program from scratch and assisted with developing the structure of the pastry stations. By the time she left in November of 2016, her team was producing an average of 3,000 desserts daily throughout four cafés. Lasheeda also blew the competition out of the water when in 2012, she appeared on the Food Network’s former TV series, Sweet Genius, where she won the title and $10,000. Her difficult beginning behind her, she now spends her days creating sweet endings—for diners and for her own story as well. Lasheeda shares her success with all those who have been with her along the way. “Yes, you want the food to be visually appealing and to taste even better, but that human connection is the icing on the cake.”

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Kalman, from page 54 pizzeria owned by a family friend, where he fell in love with fresh ingredients and the beat of the kitchen. He attended a small hands-on culinary program at Hudson County Community College in Jersey City, NJ, where he began to hone his skills and perfect his simple approach to great food. Bruce has since traveled the United States, working in New York City with David Burke at Park Ave Cafe, and in Chicago with Paul Bartalotta at Spiaggia. His executive chef stints span the nation from Chicago (Okno, Green Dolphin Street and Coco Pazzo) to Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen). Kalman moved to Los Angeles, CA to open The Misfit in Santa Monica, serving farmers’ market driven fare, with a strong emphasis on Northern Italian and Mediterranean flavors

Elliot, from page 68 and preparations. He continued this tradition as Executive Chef of The Churchill in West Hollywood, CA, where he continued to perfect the art of hand crafted cuisine, homemade charcuterie and pickles, and fresh pasta and desserts. Accolades include a James Beard nomination for “Rising Star Chef”, dozens of gushing reviews from food critics like Jonathan Gold and he has made several appearances on many local and national TV programs, including the Food Network, Esquire Network, and Bravo. Kalman, currently stars in his latest role as Executive Chef of Union in Old Town Pasadena, California, serving up Northern Italian-inspired cuisine with local, farm-fresh ingredients and his simplistic approach to good food.

to handle—to nearly two-thirds of all transactions. Doyle himself pushed for the chain’s mobile app and online orders to be as easy as possible. In 2013, the company launched Pizza Profiles, a seemingly innocuous feature that allowed consumers to save their favorite pizzas in an online profile. Using those profiles, the company worked to make ordering as easy as one click, and then even no clicks. It added ordering anywhere it could—Ford vehicles, the Apple Watch, TVs, Amazon’s Alexa app, Twitter and Facebook, among others. Domino’s technological prowess and creativity turned it into a sales-generating machine. Among the highlight of the special evening was Alice Elliot’s presentation with The Elliot, a prestigious award given to select individuals who are trailblazers in the restau-

rant/hospitality/foodservice industry. Previous winners have included some of the true icons of the restaurant and foodservice industry including former Dunkin’ Donuts chairman Jon Luther and the legendary Norman Brinker. “Patrick Doyle is the epitome of leading with integrity, intellect, collaboration, curiosity, risk-taking and grace,” noted Alice Elliot, CEO of The Elliot Group. For over thirty years, The Elliot Group has remained the nation’s leading retained executive search and strategic consulting firm to the food service, hospitality, manufacturing, and retail industries. Given The Elliot Group’s leadership role in various industries, they have always been committed and on the leading edge of sharing the stories of many of today’s positive activists and innovators. www.theelliotgroup.com

The true strength of Citrin Cooperman begins and ends with listening to our clients’ needs and allowing them to ‘focus on what counts’ – their customers. NICK FLORIO, CPA Co-leader - Restaurant & Hospitality Practice T: 212.697.1000 nflorio@citrincooperman.com

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STACY GILBERT, CPA Co-leader - Restaurant & Hospitality Practice T: 973.218.0500 x2371 sgilbert@citrincooperman.com ROY TUMPOWSKY, CPA Co-Leader, Restaurant & Hospitality Practice T: 212.697.1000 rtumpowsky@citrincooperman.com

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Western Pest, from page 70 Pest management is an investment. And when you invest in services for your restaurant, you of course want to ensure you’re reducing risk and receiving the greatest potential upside. Just like any good investment, the best kind of IPM provider is one that has demonstrably performed well over time. Past success and reputation are indicators of quality. Consider hiring a provider with decades of pest management experience, ideally within the restaurant industry, so you can be confident in their time-tested service. • What other restaurants does the provider serve? Can they provide you with customer testimonials? Examine how the provider has serviced industry peers. Have they performed well with clients of similar size and scope? What kinds of solutions have they implemented for others? A provider should be able to offer testimonials from past customers, which can give you context and reassurance when making a final decision. Knowing the experiences of similar establishments helps you to ensure a more predictable and favorable outcome for your restaurant. • What kind of documentation do they offer as part of the service? Proper service documentation is crucial in restaurant industry pest management, so ask providers how they plan to provide this to you, as well as what information will be included. Ideally, documentation will include findings and recommendations; materials used during service; types of pests found and/or treated; notes on structural or sanitation deficiencies and how to eliminate them; and reference materials for you to find additional information.

NYSRA, from page 76 It’s also crucial to ensure that you are receiving the necessary documentation for third-party audits from local or state organizations. Be aware of the regulations in your area and ensure your IPM provider can supply the needed information. • Do they have a service guarantee? No IPM provider should get away with mediocre service. If the job isn’t satisfactory, then it isn’t worth a lost line item in your budget. Be sure to vet potential providers for a service guarantee that promises customer satisfaction and, in case of sub-par results, a refund at your request. A provider should not ask you to pay until pests are eliminated to your preferred extent. It is also helpful to check for convenient lines of communication (i.e. readily available phone numbers, email addresses, etc.) so you may contact the provider at any time if you have questions or need to report an issue. When it comes to choosing the right IPM service, don’t let your provider be a pest itself. Following the procedures outlined above can help make sure you get the assistance you need, when and how you need it. Once you’ve established a trusting relationship with a quality provider, the pains of pest management can be eliminated so you can get back to focusing on what matters most – creating a quality dining experience for every customer who walks through your doors. Hope Bowman is a Technical Specialist and Board-Certified Entomologist with Western Pest Services, a New Jersey-based pest management company serving businesses and homeowners in major Northeastern markets. Learn more about Western by visiting www.westernpest.com.

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customers have to worry about being charged a price that differs from what they would see on the menu. Over the last few years we have continually made this point to the New York City Department of Consumer Affairs and we have still yet to see any progress made in getting this law changed. Every other corner of this State allows restaurants to operate with this type of fee or surcharge. This simply isn’t fair. We agree that any surcharge or administrative fee needs to be fully disclosed on any menu or menu board in a clear and conspicuous manner. We are not looking to have legislation passed that would “put one over” on the customer or in any way deceive them in what they will see on their check. We would also encourage a significant amount of time be devoted to customer education if a restaurant were to institute this type of charge. Our support for this legislation boils down to the fact that our industry is sitting on a knife-edge and we need all the help that we can get. Over the last few years at both the State and City levels, the restaurant industry has seen a number of bills passed that have dramatically affected their ability to make ends meet. We are asking for your help on this because simply put, the restaurant industry in New York City desperately needs this. New York City restaurants are being forced to operate at a disadvantage due to a rule that no longer fits the purpose it was set out to fulfill. We urge the City Council to correct this mistake and pass this needed legislation. In conclusion, the New York State Restaurant Association supports Int. 823 and urges the Council to look for further ways to assist the businesses that call this City home. We look forward to working with the Council on future bills that also touch on this area.

Inspiration. Creativity. Passion. Your fascination with food. Your creativity. Your love of people. Your talent for nourishing their bodies and their souls. Imagine 3 days in the heart of Los Angeles — the world’s most entertaining city — where you can focus on all the magic and mystery that attracted you to food in the first place. Give yourself the gift of learning! Spark your creative appetite and turn your passion for the industry into a sustainable business. The Western Foodservice & Hospitality Expo August 19-21, 2018 at the Los Angeles Convention Center

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