July 2019 - Total Food Service

NEWS

CORPORATE DINING

Fooda Takes Over Stamford Corporate Kitchen

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he approximately 35 cafeteria workers laid off last month at 600 Washington Blvd. will not be getting their old jobs back because the downtown office tower’s new owner is picking an operator that is outsourcing the food serving.

Chicago-based Fooda has replaced Manhattan-based Restaurant Associates, which had employed the former employees until their May 31 termination. Now, a rotation of local restaurants — including establishments offering Italian, Indian and Peruvian fare — are using their own personnel to serve office workers at 600 Washington, whose tenants include Royal Bank of Scotland, UBS, Bank of America and Citizens Bank.

“Fooda was chosen as the foodservice operator at 600 Washington as their format brings local restaurants to the property and increases the range

of offerings to tenants,” Robert Andrews, a regional director for Rubenstein Partners, 600 Washington’s new owner and co-owner of the Shippan Landing office complex, said “Fooda is involved at other Rubenstein Partners properties, and while we don’t disclose locations, we are looking to implement this style of dining to other buildings in our portfolio.”

At 600 Washington, the food workers are hired, employed and managed directly by the participating restaurants, according to a Fooda spokesman. Fooda will not employ any of its own food-serving personnel there.

The spokesman said the firm is “very new” in Stamford; he declined to name other locations where it operates.

“Office workers love the variety, quality, and authenticity of the concept, which provides them with an opportunity to discover small businesses

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Fooda is involved at other Rubenstein Partners properties, and while we don’t disclose locations, we are looking to implement this style of dining to other buildings in our portfolio,” said Robert Andrews that they otherwise may not have known existed,” the spokesman said.

Food trucks that operate outside 600 Washington are not overseen by Fooda, the company said.

A message left with the Stamford Health Department to confirm that it had permitted the new food-serving setup at 600 Washington was not returned.

Restaurant Associates’ contract ended in the run-up to the June 3 sale of the building by Royal Bank of Scotland, which is staying on as a tenant.

Officials in the Unite Here union’s Local 217 chapter largely blamed the cafeteria job losses on Rubenstein and Restaurant Associates.

“It’s unfortunate when companies like Rubenstein Partners buy and sell buildings and the working people inside lose their jobs and their ability to support their families,” Donald Jean Marie, a member of the Unite Here Local 217 executive board and a bellman at the Greenwich Hyatt hotel, said last month. “Add to that Restaurant Associates refusing to pay any severance

pay, including to many people who have worked in that building for a decade or longer, and I just want to get sick.”

In addition to its representation of the contingent at 600 Washington, Unite Here has organized workers at the Stamford Hilton and Sheraton hotels.

Last January, the Hilton union members unanimously approved a contract. They are the first group of Stamford hotel employees to unionize. Two months earlier, Stamford Sheraton workers voted to join Unite Here.

Throughout Connecticut, Unite Here represents about 3,000 hotel and food-service workers.

The sale of 600 Washington did not come as a surprise. In June 2018, long-embattled RBS announced that it planned to sell the 450,000-squarefoot building. The deal comprised part of a cost-cutting plan for a firm that laid off about 750 Stamford-based workers between 2015 and 2018.

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NEWS CHEF TRIBUTES NJ Celebrates Life of Anthony Bourdain With Bergen County Food Trail

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fter his death a year ago, the food trail - which highlights 10 New Jersey restaurants that Bourdain featured on his CNN show - was created as a way to pay tribute to the Leonia, NJ native.

Last month, the trail kicked off at Hiram’s, a hot dog joint that Bourdain visited regularly with his family and referred to as his “happy place.” Dur-

ing the event, Hiram’s owners - Pete Demiris and Jeff Escudero - were presented with a plaque marking their joint as one of the stops on the food trail.

Also at the unveiling were Bourdain’s brother, Christopher Bourdain, Bergen County Clerk John Hogan, Secretary of State Tahesha Way, Assemblyman Paul Moriarty, NJ Division of Travel & Tourism Executive Director

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Jeffrey Vasser, Bergen County Freeholder Mary Amoroso, Bergen County Freeholder Germain Ortiz and Fort Lee Mayor Mark Sokolich.

The food trail is the result of legislation proposed a year ago by Assemblyman Paul Moriarty (D., Camden), Assemblywoman Carol Murphy (D., Burlington) and Assemblywoman Angela McKnight (D., Hudson). The resolution was unanimously approved in

Anthony Bourdain

January.

continued on page 110

July 2019 • Total Food Service • www.totalfood.com • 5

NEWS OBITUARY Legendary NYC Food Writer and Chef Molly O’Neill Dead at 66

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olly O’Neill, an accomplished chef in a period of male-dominated kitchens and an award-winning food journalist and cookbook author who championed immigrant home cooks long before Anthony Bourdain and Andrew Zimmern, died last month in her apartment in Manhattan. She was 66. Ms. O’Neill had been battling various illnesses, including adrenal cancer, for several years.

A native of Columbus, Ohio, who grew up in a home obsessed with baseball, Ms. O’Neill frequently called food writing her “Plan B.” In truth, it was more like her Plan C. She originally wanted to be a poet and a painter but settled into the restaurant industry even before enrolling at Denison University in nearby Granville, where she studied painting and writing. She would spend a decade in professional kitchens, going toe to toe with men, earning their respect while rebuffing their flirtations and sexist remarks.

She started cooking in her youth when she secretly prepared meals for her five brothers who had grown tired of their mother’s healthful dinners, often prepared with ingredients from a local farm. Ms. O’Neill first learned to cook by watching women at the grocery store prepare “hamburger bun pizza with wiener pepperoni and Velveeta cheese” in makeshift demonstrations. She used those lessons to cook for her broth-

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman

I was looking at what we held in common, not what distinguishes us,” said Molly O’Neill ers when her parents were away, preparing “cheesy manwiches” and chocolate pudding cake and that hamburger bun pizza.

“We would then fumigate the house and cook the casserole that had been prepared for us or bake off the fish,” only to throw out the meal, Ms. O’Neill told a Smithsonian audience in 2010. “We would leave the smell in the house so that when my parents walked in, everything appeared to be in order. I mean, they

Molly O’Neill

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should have been happy. Other kids were doing drugs. We were doing these pizzas.”

Ms. O’Neill’s cooking career took her from Columbus to Northampton, Mass., where she and eight like-minded friends founded Ain’t I a Wommon Club in 1977, a feminist restaurant specializing in “nonviolent cuisine” that rejected “the violence and maleness of meat eating,” according to Ms. O’Neill’s 2006 memoir, “Mostly True: A Memoir of Family, Food and Baseball.” Some of the club’s practices presaged restaurant movements of the 21st century, including policies that banned tipping and allowed diners to pay according to their means.

Ms. O’Neill formally studied cuisine at La Varenne in Paris, which offered cooking classes in French and English. Her skills eventually led to an offer to take over the kitchen at Ciro & Sal’s, a respected northern Italian restaurant in Boston. In 1982, she won the award for “Best Chef, Female”, from Boston magazine in its annual Best of Boston issue. She also befriended two women who became mentors, Julia Child and Lillian Hellman. It was Hellman, the playwright

Contributing Writers Warren Bobrow Morgan Tucker Fred Sampson Joyce Appelman Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Stratis Morfogen photo by Daniel Kwak Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2019 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.

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behind “The Little Foxes” and other celebrated Broadway melodramas, who gave Ms. O’Neill some practical advice about writing for a living.

“I was prone to outbursts and scathing tirades especially when as much as fifty meals were ordered all at once,” Ms. O’Neill wrote in “Mostly True.” “I quickly lost the dreamy rev-

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July 2019 • Total Food Service • www.totalfood.com • 7

NEWS

EXPANSION

Day & Nite Bridges Northeast With New Connecticut Office

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ay & Nite All Service, a national installation and repairs firm with over 40 year’s experience, has announced that it will be opening its first ever Connecticut location. While this office serves as a natural middle ground between their offices in New York and Boston, the company also hopes that the expansion symbolizes to the Connecticut restaurant and foodservice community that Day & Nite is there with quality repair solutions for the Nutmeg State operator.

Industry veteran Bryth Halpin has been tabbed as General Manager of Day & Nite’s Connecticut branch and believes that there is a huge opportunity lying in his home state.

Halpin, a United States Marine Corps Veteran, has lived in Connecticut his entire life, and he noted that there is a huge opening for quality service in Connecticut. “We see a large opportunity to provide a new level of service for our industry,” he explained. Halpin, who was born in

New Fairfield and went to college at Western Connecticut University has been working at Day & Nite for ten years and plans to use his connection to the state to help grow the business.

And as the people of Connecticut seek to reinvigorate their state after key losses over the past several years, Day & Nite COO Mike Berman believes that the people of Connecticut are in dire need of companies like theirs to step up. He explained, “Our investment in this is an investment in opportunity. When everyone else is fleeing, what better time for us to say, ‘You have never had a service provider with an emphasis on food quality and safety like us.”

At the end of the day, nothing is more important than quality service, and that is precisely what you can expect from Day & Nite. Day & Nite strives to be a “one call fixes all solution.” This means that unlike a traditional repairs or installation company, Day & Nite will customize their service specifically for your

We have the opportunity to refine and enhance a proven model every time Day & Nite/All Service enters a new market,” Berman noted.

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business. In addition, Day & Nite has an esteemed staff filled with trained technicians who are ready to help all kinds of businesses. “We know we will be able to deliver what the market has come to expect,” Halpin commented.

Though Day & Nite has been around for a long time, the company has been making a rapid expansion over the past decade. Last year, Day & Nite added a location in Eastern Massachusetts, and of the expansion, Berman noted, “We have the opportunity to refine and enhance a proven model every time Day & Nite/All Service enters a new market.” Surely, the same applies here.

As technology has taken over the kitchen, it has become more important than ever for a restaurant or corporation to receive the proper repairs for their products. As Day & Nite’s President and CEO Matthew

Sher explained: “Having technology enter the kitchen is a pro and a con for businesses. Effectively, when a business replaces several parts of their kitchen with one piece of technology, they are placing a far greater importance on that product if it breaks. This means that restaurants should prioritize installation and repairs so that their equipment is always in top shape.”

Day & Nite works with corporations and restaurants of all sizes, so if you are interested in contacting Day & Nite’s Connecticut office, you can visit their website wearetheone. com or you can follow them on Instagram or Facebook. The Connecticut office is located in Danbury.

“With this location Day & Nite is positioned to cover the service needs of commercial kitchens throughout the state.”

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SEDERHOLT ON RESTAURANT FINANCE

Expansion – Is It The Best Choice?

David Sederholt is a multi-discipline entrepreneur who has launched and built numerous companies in specialty finance, foodservice and

I

s more really better? I have been seeing an increasing number of restaurant owners taking the big jump and expanding their businesses. Some are adding space by taking the store next to their restaurant and putting in a bar and more dining tables. Others are opening their second, third or fourth location because they think they have found a great deal. Is it really the best decision and could you make more money investing in other ways?

When I was a young restaurateur (geez, don’t you just cringe, when you hear some old guy say that?!) – I wanted more. I started out with one restaurant on Madison Avenue in New York City and was successful for over 10 years. I packed it in because my 65 seat restaurant had size limits and the rent was more than doubling, so it made no sense to work for the landlord. I left the big city and headed out to the suburbs with plans to grow into a multi-unit restaurant company cheered on by a dear friend who taught me my first lesson in scalability and growth. He said, as a single unit operator, I was nothing more than a shoemaker working 12 – 16 hours a day, 6 days a week. I had plenty of work but I wasn’t building wealth. I needed to replicate to get real value out of my business. He was right… but it is a big stretch to go from hard working restaurateur to head or a group of restaurants!

commercial real estate over 40 years.

After owning, financing and operating over a dozen restaurants in his

I have seen a number of friends and acquaintances in the business start to buy or build new restaurants because they feel the economy is strong and that they can ride that wave.

In the following 10 years, I went from 1 successful restaurant and catering operation to more than a dozen. Some were great. Some mediocre performers and others were just stupid decisions. The great part about the graduate education I received was that I learned a lot about what to do or not to do when deciding on expansion.

I have seen a number of friends and acquaintances in the business start to buy or build new restaurants because they feel the economy is strong and that they can ride that wave. Assumptions are made on perceived wisdom and what people experience at the moment - not on what they need to survive in a downturn. It may look good today but leases are typically for 10 years, which is long enough for an economic cycle to evolve. There are absolute certainties in this world, beyond death and taxes and one of them is that the economy will go up and down.

In my many years of opening and

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closing restaurants, I have always found the greatest opportunities in a down economy. If you were lucky enough to buy or build a new restaurant in the last recession and took advantage of downward market pressures to negotiate a cheap price or under market rent – you won in a big way. What I am seeing today is quite the opposite. Encouraged by reports of strong economic growth, prices of existing restaurants are going up. Rents in good areas are rising for restaurants, not just because people believe the current economic hype, but because restaurant owners are plentiful and eager to do a deal even if the lease is bad. Landlords are also filling the void from retail tenants who have been beaten into submission by internet marketing machines like Amazon. Landlords know that restaurants still need brick and mortar locations and someone has to feed the real estate beast. This is particularly true in places like NYC and other hot spots in Brooklyn,

career he found a niche in serving small businesses seeking financing and strategic advice. For 10 years he served as Chief Operating Officer of Strategic Funding Source, Inc., (now called Kapitus). David has also been a Managing Partner at a boutique investment bank and a specialty commercial real estate firm. He is a regular guest lecturer and contributor to business and industry publications as well as serving as a Board member and advisor to numerous companies and non-profit organizations. He is currently owner of Ragnar Partners, LLC, a private investment and advisory firm.

Long Island City and Jersey City.

These conditions also spawn other strategies. I know of a few savvy restaurant owners who bought for a low price in a down market, negotiated extremely favorable long term lease and waited to build up their business. Their strategy is to “flip it” and sell high, and make a substantial gain from their arbitrage. They get out while pocketing the next 3 to 5 years profits (guaranteed) with little or no risk from starry-eyed newcomers eager to have their own place.

Even experienced operators are falling for this as they believe the current sales levels in these places will

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FIORITO ON INSURANCE Hurricane Season Is Here: How Prepared Is Your Hospitality Business?

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rom flood waters, property damage, power loss and spoiled food, coping with the aftermath of a powerful storm could be very troublesome for restaurant owners. The Federal Emergency Management Agency (FEMA) estimates that about 40% of small businesses will unfortunately never reopen after a disaster1. Therefore, during the Atlantic Hurricane season, which officially runs from June through November, hospitality owners and managers must take a multi-pronged approach to safety.

First, crisis communications, management and business continuity planning and then back up efforts with the proper insurance coverage.

Last year’s hurricane season accounted for more than $33 billion in damages with 154 estimated fatalities2. For the 2019 season, the National Oceanic and Atmospheric Administration (NOAA) is forecasting 9 to 15 named storms, 4 to 8 hurricanes with up to 4 major ones3.

While restaurants, hotels and other businesses in the hospitality industry have no control over the weather, taking the proper steps before a hurricane can lessen the impact.

Generally speaking, the three main goals of any disaster management plan are to manage the business during the crisis, resume normal operations as quickly as possible, and recover losses when it is over. By taking these goals into account when sur-

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

Last year’s hurricane season accounted for more than $33 billion in damages with 154 estimated fatalities.

While restaurants, hotels and other businesses in the hospitality industry have no control over the weather, taking the proper steps before a hurricane can lessen the impact. veying the most critical areas of the business, companies can determine what steps they need to take to be fully prepared for hurricane season and beyond.

As mentioned above, having a crisis communications, management and business continuity plan in place will help ensure employee stability in the workplace. Pre-determined employee notification channels will be critical to disseminating information should the need arise. Business owners and managers should have employee contact information at their fingertips, while also establishing a toll-free hotline number or social media site that can facilitate communication during a storm.

Similarly, understanding individual risk is key to necessary business continuity planning. Try isolating the business risk first. Is it wind,

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power outage or hurricane damage? Will your business be down for a week, a day or a month? Review your business assets and make sure the operations that are most critical have built-in redundancy or are covered by insurance.

Coverage for When it Strikes Losses are not always completely avoidable. Even businesses with the proper plans in place can suffer a setback from a storm. It’s important to examine your insurance coverage in advance with your professional advisor as there are a variety of policies to help coastal and non-coastal businesses recover from an event – each involving a different aspect of the restoration. It’s important to realize that all businesses in hurricane zones are at risk no matter where they are located.

worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212338-2324 or by email at robert.fiorito@ hubinternational.com.

Business income coverage. Review your business income coverage limits, which include loss of income as a result of an event, to ensure they are sufficient. Extra expense coverage often accompanies business income coverage for necessary costs, such as having to relocate your business operations to a temporary location as a result of storm related damage.

Go through a potential business interruption to determine the estimated monthly costs for both loss of income and extra expenses. How long will it take you to get your business up and running again? How much can you afford to lose? Base insurance coverage needs on identified risks to ensure that any business interruption will be covered to the greatest extent possible.

Flood coverage. It’s important to understand that most business property policies exclude flood cov-

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Singer M. Tucker is your Complete Foodservice Partner.

“ Running a restaurant requires finding strong partners that you can trust. Singer M. Tucker has been a dependable supplier since our opening day, helping source kitchen equipment, smallwares and high-quality plateware.”

Suzanne Cupps

Execuuve Chef, Unntled

July 2019 • Total Food Service • www.totalfood.com • 13

NEWS

PEOPLE ON THE MOVE

Top Meyer NYC Lieutentant Departs To Take Reins Of Family Enterprise

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armen Quagliata has been named Vice President of Business Development at Select Restaurants, said John Quagliata, Chairman of Select Restaurants, Inc. He comes to Select from Union Square Cafe in New York City, where he was Executive Chef. During his 15 years there, Carmen led the successful evolution of the restaurant, including the colossal task of moving the operation to a new location in 2016. As Executive Chef, Carmen directed the culinary operations, garnering a coveted 3-star review from the New York Times. Recognizing Carmen’s innovative talent and operational skills, Danny Meyer and Union Square Hospitality Group included Carmen in the development of the new, fine-casual concept Daily Provisions, which also received critical acclaim.

“Carmen is an outstanding chef and restaurateur and has worked with many notable talents and top restaurants,’’ John Quagliata said.

“I’m confident his outstanding culinary and business skills will be a great asset to our restaurant company.” For more than 30 years and with extensive experience in hotels, restaurants and catering, Carmen has been a leader in the hospitality industry. Graduating with honors from the Culinary Institute of

[Carmen’s] keen eye for quality and positive energy will continue to inspire future teams and bring about success in all aspects of business development,” said John Quagliata America in 1988, Carmen served an externship with Ritz Carlton Hotels.

He continued on to graduate from the apprenticeship program, at the historic Greenbrier Hotel in Sulphur Springs, W. Va.

Carmen Quagliata

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In 1990, Carmen moved to California, where he continued developing his passion for food at Tra Vigne in Napa Valley.

Following his 10-year tenure at Tra Vigne, Carmen, his wife Palma and young family relocated to the East Coast, where he joined Chef Lidia Bastianich’s team at Felidia in New York City.

In 2002, Carmen was responsible for creating and implementing the culinary concept for The Vault Restaurant in Boston, Mass.

This effort resulted in 3-star reviews from the Boston Globe and the Boston Herald, acknowledging the success of both Carmen and his team.

In 2005, Carmen accepted the opportunity to return to New York City, joining the Union Square Hospitality Group at the legendary Union Square Cafe.

“For 14 years Carmen has led Union Square Cafe’s kitchen with passion, hard work, consistency, and ultimate professionalism. He is beloved by the community of greenmarket farmers, has mentored hundreds of cooks, and delighted thousands and thousands of guests with his Italian inflected cooking,” noted Danny Meyer.

John Quagliata, who has led the company for more than 40 years said of his nephew, “Carmen’s work ethic, talent and passion for his career provided him the opportunity to refine his attention to detail for excellence in food, service, operations and marketing. His keen eye for quality and positive energy will continue to inspire future teams and bring about success in all aspects of business development. With a thorough knowledge and experience in profit and loss evaluation, creation and implementation of profit generating plans, employee recruitment, human resource development, concept enrichment, kitchen design and purveyor partnerships, Carmen is well -prepared for his new responsibility as Vice President of Business Development.”

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July 2019 • Total Food Service • www.totalfood.com • 15

NEWS

ACQUISITIONS

Connecticut’s L Catterton Adds Barcelona/Bartaco To Portfolio With Del Frisco’s Deal

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reenwich based L Catterton will purchase the Del Frisco’s Restaurant Group for $650 million.

The Greenwich, CT based private equity a firm whose holdings include Barcelona Wine Bar and Bartaco, two of southwestern Connecticut’s mostpopular upscale restaurant chains.

The deal to take Irving, Texas-based Del Frisco’s private comes about a year after Del Frisco’s $325 million purchase of Barcelona and Bartaco’s then-parent company, Norwalk-based Barteca. Barcelona and Bartaco will be run separately from Del Frisco’s two steakhouse brands because L Catterton wants to “nurture the unique attributes of the brands.”

“At L Catterton, we bring more than just capital — we bring significant operational expertise to our investments,” L Catterton Managing Partner Andrew Taub said. “Del Frisco’s has four outstanding brands in two distinct and attractive categories - upscale regionally inspired cuisine, and steak and grill. We’re excited to partner with the company to harness the power of these brands by operating the up-

scale regionally inspired brands separately from the steak and grill concepts.”

The sale of Del Frisco’s, which is scheduled to close in the fourth quarter of this year, culminates a sixmonth saga. Last December, the company announced that it would assess a number of options, including a potential sale. It had faced pressure from activist investor Engaged Capital — the company’s third-largest shareholder, with a nearly 10 percent stake — which had criticized the management of its steakhouse restaurants and faulted its acquisition strategy.

In Connecticut, Mediterraneaninfluenced Barcelona has locations

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We’re excited to partner with the company to harness the power of these brands by operating the upscale regionally inspired brands separately from the steak and grill concepts,” said Andrew Taub in Stamford, Norwalk, Fairfield, New Haven and West Hartford. In the state, there are Bartaco establishments in Stamford, Westport and West Hartford.

Across the state line, it has a restaurant in Port Chester, N.Y. A Del Frisco’s Grille in downtown Stamford closed in June 2018, after a threeyear run.

Del Frisco’s also runs the Del Frisco’s Grille and Del Frisco’s Double Eagle Steakhouse groups. In total, the company has 78 restaurants across 17 states.

During the past 30 years, Greenwichbased L Catterton has invested in nearly 30 restaurant brands, including Bloomin’

Brands Inc., which comprises Outback Steakhouse, Fleming’s Prime Steakhouse, Carrabba’s Italian Grill, and Bonefish Grill; CÉ LA VI; Cheddar’s Scratch Kitchen; Crystal Jade; Culinary Concepts by Jean-Georges, P.F. Chang’s and Uncle Julio’s.

“L Catterton brings a distinguished track record of fostering the growth and success of world class experiential brands,” Del Frisco’s Restaurant Group CEO Norman Abdallah said in a statement. “Together with their deep operational expertise in the restaurant industry, I am confident L Catterton will be a great long-term partner.”

L Catterton has also built roots in other segments of foodservice with last year’s acquisition of Cholula, a producer and distributor of Mexicanmade hot sauce.

Describing itself as the “largest consumer-focused private equity firm in the world,” L Catterton operates with more than $15 billion of equity capital.

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MIXOLOGY

WITH WARREN BOBROW

Efficiency Behind The Bar

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’ve been traveling a lot lately, mostly out to the West Coast. Sometimes I find myself in an unfamiliar place and need some much-appreciated hospitality.

One of the places that catches my eye consistently is San Francisco. Hospitality is woven into the social thread of this city by the bay. One of the ways that a cocktail bar can do to “raise the bar” is always set a glass of water down in front of your guest. I know I’ve discussed this before, but it draws an efficiency correlation. How can I run, or work in an efficient bar if I’m supposed to put a glass of water down in front of my guest? The answer is two-fold. If you have a bar-back, it should be their primary responsibility to “water the guest” before restocking the beer cooler. There is more than enough time to get the back-work done before or after your guests arrive.

I’m not saying that this action should be forced, only that it looks like it’s fun!

Efficiency is doing this without having to ask.

Another efficiency that your barback should be performing is the cutting of the ice. If you are not cutting your own ice for your high-end drinking program, you’re missing all the fun! Take a gander at You-Tube sometime and gaze wistfully at the Japanese when they hand-cut their ice for cocktails. No one is saying to make your ice like theirs, you never will.

(OK, you might, but most don’t want to) The process for your bar-back is simple. The ice need not be perfectly clear. Rough chips look better when they are cloudy, they force the drink-

er into the three-dimensionality of the glass. But how is this efficient? By making your own ice, the passion for the craft is exemplified. It shows that you are interested in something more than just serving drinks. Anyone can serve drinks. To be ultra-efficient in your establishment you have to take some risks. One of these is the ice program. Another one that I am insistent on is the fresh juice program. Fresh juices just taste better. It’s essential for a cocktail bar or even the service bar at the country club to produce fresh juices for their mixed drinks. If I can teach anything at all to the up and coming mixologist/bartender that bottled juices will never bring your drinks up to a World Class level.

You will be doomed to making airline drinks, forever! You know how flat and boring it is to drink a cocktail while flying. Your palate doesn’t bring anything to the table because of the altitude.

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Now, enter the realm of efficiency. Your bar-back is making hand-cut ice and they are making all your juices, freshly squeezed. It’s your signature, scratch-made cocktails with scratch-made juices. Do you think that your chef is the only one with a culinary degree?

Many bartenders and mixologists, me included, are former chefs and cooks. I happen to also be a former bar-back and dishwasher/pot scrubber. Not too many food or liquor writers have that authenticity behind them. Because you work in the hospitality industry, you must portray an image of professionality and kindness. My friend Gaz Regan calls it mindful bartending and I couldn’t find a better name to consider packing into your tool-kit of knowledge. It’s essential to run an efficient bar, you have lists of things to get done. Starting with mindfulness, this is the first thing that you instruct yourself every single day.

To be on the ball is what I was taught as a boy. Make it look like you are busy, water the guests- small talk (not too deep!), be a friend to your customer/ guest. (Again, not too deep, but be a friend) Talk about your ice program, your artisan spirits program, your recent trip to see how they make Mezcal. Possibly your joining the USBG? (That’s our bartending guild, if you didn’t know already) You can make bar work fun, or it can be a real drag. No one expects you to have a great day, every day. However, creating interesting tasks such as cutting really cool rounds, cubes and chunks of ice in front of your guest

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

is one of the most memorable things I’ve ever done. They will always remember it. Everyone who sees this process wants their specialty spirit to be poured, ever so eloquently over the top of a pristine ice cube. Maybe you’d like to have a juicer right up on the bar? I saw those several times in San Francisco and up in the Wine/Cannabis Country. There is something to be said for releasing the fresh citrus oils into the air when juicing on the spot.

The initial cost of a commercial juicer is quickly realized when your guests taste the results.

Efficiency. We talked about ice, we talked about juicing. Now a cocktail made with your new ice and your newfound juices, which they are using in every single place, no matter how humble in California. They just get it on the word that is mostly forgotten in high volume, low passion restaurants

continued on page 106

July 2019 • Total Food Service • www.totalfood.com • 19

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

How Many Restaurants Are Enough?

Fred G. Sampson is the retired President Emeritus of the New York State

Author’s note: A recent story in The Wall Street Journal stated that despite average results, McDonald’s and Burger King indicated they would continue to open new locations. I offer this recent article as being timely.

W

hile concerns haven’t reached the level of a stadium roar, I’m starting to hear more and more of them within the industry, that there are “Just too many restaurants.” In order to answer this question, it occurred to me to look at what we do have, and see what some qualified sources say about this. Then perhaps I can come to a conclusion.

I have gathered some statistics that will give you an idea of how large we, as an industry, are: sales, $782 billion … employees, 14.4 million … restaurant locations, one million, of which seven out of ten are single units.

To bring it closer to home, here is similar data for New York, New Jersey, and Connecticut. New York State: $42.5 billion in sales; 821,000 employees; 45,000 eating and drinking places; New Jersey: $16 billion in sales; 243,000 employees; and 18,000 eating and drinking places; and Connecticut: $7.3 billion in sales; 160,000 employees; and 7,800 eating and drinking places. I selected these three states due to the density they create within a radius of 100 miles of New York City.

The New York State figures include the Buffalo-Niagara area with a population of over 1,250,000. Buffalo is the state’s second-largest city.

In a recent issue of Nation’s Restau-

rant News, Jonathan Maze, senior financial editor, discussed the topic of casual dining, saying it faces an oversupply of units. Referring to Andrew Strelzik, a BMO Capital Markets analyst, Maze reported: “The segment’s share of the supply of restaurants in the U.S. has shrunk since 2007. Yet there are still too many locations.” Strelzik estimated that the market is oversupplied by as many as 4,500 units, based on demand trends since the recession.

“When you look at the chains, they’ve been slow to adapt to the changing environment,” Strelzik said.

Casual-dining restaurants are having a hard time for several reasons. A growing number of competitors, such as fast-casual concepts, have been growing at a breakneck pace. As such, the share of casual-dining markets has been steadily declining. The segment’s share of restaurant industry transactions has fallen 20 percent over the past eight years, according to Strelzik, but the segment’s share of locations has declined only 10 percent.

That brings us to the question of

20 • July 2019 • Total Food Service • www.totalfood.com

what to do with locations that are not producing. How many chain operations does one see with a “We are closed until further notice” sign posted somewhere on the premises? Few, if any. The major chains rarely allow a franchised unit to close, even if it means their taking it over until they can find a new operator.

One of the more recent companies faced with closing units is Ruby Tuesday; their number of such locations was 95. Of the 724 units remaining, Ruby Tuesday owns 646.

Then there are those brands which allow their units to take on a tired look: carpets need replacing, the parking lot is not marked, the décor is dated, and so on. Such is not the case for Ruby Tuesday. They have tried various theme menu changes and price adjustments. I would not write them off; while they might downsize, I believe they will prevail.

As to the question, “How many restaurants are enough?” My response is simply, “It depends on your location.”

I offer a look at five congressional districts in New York State and the number of restaurants and employees they represent, and then you make the call.

Each congressional district represents approximately 717,000 people.

Carolyn Maloney (D), Manhattan: 4,898 restaurants, 68,512 employees; Jerry Nadler (D), Manhattan: 3,604 restaurants, 50,000 employees; Louis McIntosh Slaughter (D), Rochester: 1,400 restaurants, 19,000 employees; Brian Higgins (D), Erie and Niagara: 1,553 restaurants, 21,727 employees; Chris Collins (R), Erie: 1,521 restau-

Restaurant Association. He began working with NYSRA in 1961.

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

rants, 21,145 employees.

Obviously, population dictates the number of restaurants in these various areas. In fact, I believe Carolyn Maloney has more restaurants in her district than any other member of Congress.

What is my purpose in making these comparisons? It is to say that it is practically impossible to determine how many restaurants are enough or too many. With 5,000 restaurants in Congresswoman Maloney’s district, it would seem saturated with restaurants—and it is—yet, note that her district has many apartment buildings where the population resides upward, not spread outward.

While there is a continual turnover of eating places, the problem for most of them is not competition as much as rising rents and employee turnover.

It is not my intent to minimize Mr. Strelzik’s findings. I feel certain they are correct. However, even if there are 4,500 too many casual-dining operations spread out over 48 contiguous states, I think our economy will eventually absorb them.

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TREND TALK

WITH JOYCE APPELMAN

Shaping The Future Of Food at the 65th Annual Specialty Food Association’s Summer Fancy Food Show

Joyce Appelman, is the Director of Public Relations and Special Events for Total Food Service and previously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

T

he Specialty Food Association (SFA) welcomed over 30,000 attendees and 2,500 exhibitors from around the world to the 65th annual Summer Fancy Food Show on June 23-25 at the Javits Center in Manhattan.

North America’s largest specialty food and beverage event for the trade was the place to see and taste 200,000 specialty foods and beverages, and attend a full range of attractions, programming and events.

Christina Tosi, two-time James Beard award-winning chef and founder/CEO of Milk Bar was the keynote speaker and she joined SFA President Phil Kafarakis for a Q&A.

(L to R) Front Burner ’19 host Elizabeth Falkner with Joyce Appelman of TFS

During the Front Burner Foodservice Pitch Competition, hosted by chef Elizabeth Falkner, three contestants were given five minutes to extoll the virtues of their foodservice products to a panel of judges.

Versatility was the name of the game at the 2019 Front Burner Foodservice Pitch Competition where Chris Muir of Wild Hibiscus Flower Company impressed judges by pitching the company’s Wild Hibiscus Flowers in Syrup product, which has countless applications in food and beverage.

Wild Hibiscus Flower Company is a small family company that makes products with minimal ingredients and a long shelf life. Unique to the

(R to L) Specialty Foods chief Phil Karafakis presented top Front Burner/Foodservice honors to Chris Muir of Wild Hibiscus Flowers

22 • July 2019 • Total Food Service • www.totalfood.com

market, the syrup contains whole hibiscus flowers and flavor, giving it both culinary and aesthetic appeal.

The syrup can be used for cocktails, baked goods, or vinaigrettes, while the flower can be used as a garnish on salads, charcuterie plates, or desserts.

“Our goal is adding value to customers and distributors,” said Muir.

“Someone will see the flower in a glass and want to order that at the bar.”

Wild Hibiscus Flower Company beat out Small Axe Pepper’s The Bronx Green Hot Sauce, made with serrano peppers grown in community gardens in the Bronx, which was pitched

by Daniel Fitzgerald, and Olo & Company’s Chipotle Paste, a concentrat-

Daniel Fitzgerald of Long Island City based Small Axe Peppers brought his firm’s unique story to the show floor

ed chipotle pepper paste in a tube, pitched by Tessa Lowe. Event attendees voted live via text message for the “Fan Favorite” product, which went to Small Axe Pepper’s The Bronx Green Hot Sauce.

The judges for this year’s competition included Angela Flenoy, director of innovation and strategy at Sysco; Ken Toong, executive director of University of Massachusetts Amherst Auxiliary Enterprises; and Sean Buchanan, vice president of sales and marketing for Sustainable and Specialty Foods.

They scored the syrup high in innova-

continued on page 24

(L to R) University of Massachusetts foodservice chief Ken Toong and Mehdi Menouar

July 2019 • Total Food Service • www.totalfood.com • 23

Summer Fancy Food Show 2019, from page 22 tion, quality, and foodservice chef appeal, noting that the number of applications makes it a must-have product for foodservice operators.

A trio of Lifetime Achievement Award recipients and eight members were inducted into the Hall of Fame. Receiving Lifetime Achievement Awards were Benny Curl of Byrd Cookie Co., who spurred distribution of Byrd Cookies from Harrods to Hong Kong and beyond; Ariane Daguin of D’Artagnan, who grew a meat and game business by organizing small farmers and promoting conscientiously raised meat; and Bob Moore of Bob’s Red Mill, who founded America’s whole grain movement.

Inducted into the SFA’s Hall of Fame were Robert and Margaret Garcia of RW Garcia Co., Inc., Allison Hooper and Bob Reese of Vermont Creamery, Shawn McBride of Foah International LLC, Ahmed Rahim and Reem Hassani of Numi Organic Tea, and Stewart

(L to R) A large contingent of UK manufacturers including Martin Brooks of Sharpham Park and Ed Faber of Braehead Foods

Reich of Hanson Faso Sales & Marketing.

A spice blend that draws on the rich culinary traditions of India, Mom’s Magic Masala All-Purpose Indian Fusion Spice Blend won the 2019 sofi Product of the Year and was one of a total of 154 sofi award winners selected as the best specialty food items from a field of nearly 2,000 entries.

Early trend picks included jerky and meat snacks, vegetable-based carb

(L to R) Kayla Mulanax and Jim Simons of Estrom Candies

substitutes, and mission-driven, sustainable products and companies. The SFA Trendspotter panel, made up of buyers, chefs, educators, writers, and industry watchers, combed the exhibit hall each Show day in search of the categories, ingredients, and attributes that are trending.

The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs.

The show welcomed the legendary grocer Stew Leonard Jr.

Established in 1952 in New York, the not-for-profit trade association provides its 3,800 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. They own and produce the Winter and Summer Fancy Food Shows, and present the sofi™ Awards honoring excellence in specialty food.

Learn more at specialtyfood.com.

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July 2019 • Total Food Service • www.totalfood.com • 25

CHEFCETERA

Pinky Cole of Slutty Vegan

P

inky Cole is single handedly changing the way people think about fast food with her innovative brand Slutty Vegan. She’s created a vegan revolution that’s loved by stars like Snoop Dogg, Taraji P. Henson, Will Smith and Tiffany Haddish (just to name a few). Her Atlanta-based restaurant rose to fame through her hundreds of thousand Instagram followers as a 100% plant-based vegan burger joint that has literally thousands of vegan and non-vegan fans lining up across the country for hours since breaking ground less than a year ago. We caught up with Pinky to talk about her out-of-the-box idea and

how it led her to such a successful restaurant!

So tell me a little bit about how you got started? Let’s go back to the beginning…

My parents are Jamaican. I grew up in a single parent household. My dad went to prison the day that I was born, and he did almost 20 years. So I grew up with my mom and my four siblings and my mother worked for jobs. So I had no choice but to learn how to be a hustler. So I started having parties when I was about 14 years old, and I was the youngest promoter in Baltimore.

When I was about 16, I started

One of Slutty Vegan’s signature vegan burgers

26 • July 2019 • Total Food Service • www.totalfood.com

buying and selling chickens. I ended up going to college in Atlanta. It was my first time away from home and I just wanted to become the woman that I knew that I could be and college pushed me. After graduating, I moved to Los Angeles, California, Slutty Vegan owner Pinky Cole where I wanted to be in front of the camera. A friend who was a telewas back to TV in LA and then back to vision producer thought that I could Atlanta. TV helped me heal. One day succeed as a producer. She was right in Atlanta, I’m sitting in my bedroom and over the next ten years, I quickly and I’m hungry. As a vegan, at 8:00 moved up the ladder from assistant to o’clock you’re not getting that, “You the producer of the “Maury Show,” in know what? I’m ready to do this again.

Stamford.

I’m ready to come up with a concept From there, I saved enough money that’s going to hook people.” I thought to open up a restaurant in Harlem. about the slutty vegan stock that my That restaurant was called Pink and friends loved and bingo. we had a line out the door. I didn’t So I started coming up with some know anything about the restaurant recipes that would mesh that theme industry. I went to “Google University” and then I started coming up with and learned as much as I could about names. My thought was no restaurant how to operate and run a business, esjust a commissary kitchen that could pecially a restaurant. So then I opened also take advantage of e-commerce. I up a juice bar, which is right down the realized, I needed to “THINK BIG”. street.

We were doing fine until I got a call Let’s talk about some of the signature that my restaurant was on fire. It was a menu items. grease fire and, literally like everything We needed to make vegan somethat was in that restaurant and everything cool and sexy to eat after a night thing that I worked for was damaged out drinking with your friends. I’m and it wasn’t salvageable. So I had to helping people reimagine the food walk away from all of that, which was that they already eat. It doesn’t matter very hard for me because all of my if you’re into hot pockets or burgers, life everything that I’ve ever touched I’ve got something for you. So this is turned to gold.

Things came full circle, so then it continued on page 90

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July 2019 • Total Food Service • www.totalfood.com • 27

NEWS

DELIVERY TECHNOLOGY

Dunkin’ Doubles Down on Delivery In Metro NYC With GrubHub Pact

D

unkin’ has tapped food delivery service Grubhub to begin the rollout of a nationwide delivery program, company executives tell Yahoo Finance. Starting late last month , more than 400 Dunkin’ restaurants in New York City’s five boroughs will offer delivery through Seamless, Grubhub’s well-known New York City brand. The service will quickly scale up to markets in Boston, Chicago and Philadelphia in coming months.

Stephanie Meltzer-Paul, Dunkin’ U.S. vice president of digital and loyalty marketing, explained the goal is to have delivery available in onethird — or more than 3,000 — locations by year end. MeltzerPaul says the company plans to have delivery available in about 70% of Dunkin’s 9,400plus U.S. stores next year.

“We want to make a serious push with delivery,” MeltzerPaul said. The Dunkin’ executive revealed Dunkin’ approached Grubhub last year and quietly began testing the delivery service in select stores in New York City, Boston and Philadelphia. Seth Priebatsch, head of enterprise at Grubhub, said the average wait times at the test stores have been under 15 minutes. The average fee for Dunkin’ delivery is below $5.

Dunkin’s shareholders — who have patiently waited for the company’s same-store sales to pop amid a pivot last

year by new CEO Dave Hoffmann into snazzier coffee — should view the deal favorably. Meltzer-Paul noted: “average order sizes in the test markets have been two times the normal ticket.” That should ultimately serve as a boost to Dunkin’s same-store sales and bottom line as more stores get delivery turned on.

What’s more, says Meltzer-Paul, the orders are profitable given the undisclosed arrangement Dunkin’ inked with Grubhub. Delivery services such as Uber Eats and Grubhub have gotten a bad wrap of late by fast-food franchisees — given the often high delivery fees, the sales tend to be a lower margin than if some-

28 • July 2019 • Total Food Service • www.totalfood.com

Average order sizes in the test markets have been two times the normal ticket,” said Stephanie Meltzer-Paul one came into the store to make a purchase.

The deal with Grubhub is not exclusive. Meltzer-Paul hinted the company may extend the delivery deal with Grubhub to Dunkin’ Brands-owned Baskin Robbins.

As for Grubhub, the deal looks to also be another nice win.

Priebatsch points out this is one of the largest partnerships of its kind for the company. Grubhub has also made strong inroads of late with Yum! Brands-owned KFC and Taco Bell, launching delivery availability at thousands of locations. Grubhub serves more than 19.3 million active diners.

Uber Eats is now available at 9,000 of McDonald’s14,000plus U.S. locations, McDonald’s U.S. Starbucks is smack in the middle of expanding a delivery service with Uber Eats to major metro markets — its goal is to reach 3,500 locations by year end.

Chicago-based Grubhub was founded in 2004 by Mike Evans and Matt Maloney, to create an alternative to pa-

per menus. Two years later, in 2006, Maloney and Evans won first place in the University of Chicago Booth School of Business’s Edward L. Kaplan New Venture Challenge with the business plan for Grubhub.

In August, 2013, Grubhub merged with Seamless. Their merged company then went on to “roll-up” a number of companies in delivery.

In December 2015, Grubhub acquired Delivered Dish, a restaurant delivery service in seven markets across the Pacific Northwest and Southwest, including Denver, Las Vegas, San Diego, Portland, El Paso and Albuquerque. LAbite, a Los Angelesbased restaurant delivery service, was acquired by Grubhub in May 2016. Eat24, a San Francisco-based food ordering platform was added

by Grubhub in October 2017.

That was followed up by 11 franchisee-owned OrderUp markets in September 2018.

LevelUp, a Boston-based diner engagement and payment solutions platform was acquired by Grubhub in September 2018 and Tapingo, an Israel-based platform for campus food service late that year.

July 2019 • Total Food Service • www.totalfood.com • 29

PROVISIONS PREVIEWED

WITH LMT PROVISIONS

Drinking Thoughtfully with Drinique

I

n our industry, it’s safe to say there’s a lot of chatter. Promises are made, guarantees are established and everywhere you turn, someone is trying to sell you something.

The calendar year is dotted with annually scheduled tradeshows, exhibitions and parties, where hospitality brands descend to sell their wares, and try to hit moving sales targets. It’s at these events where you’ll hear the largest amount of noise, where products are guaranteed to be better, hard-

Sarah Bulmer works on the LMT team at M. Tucker, a division of Singer Equipment Company. As part of the

er, faster and stronger.

The LMT team oversees tabletop procurement for one of the countries largest hospitality distributors in the United States, so we’re familiar with the buzz new product launches generate, and equally familiar with an underlying truth; it is rare to partner with manufacturers that talk big game… and back it up, consistently.

Drinique was founded in 2007, with a mission to elevate a product category swarming with chatter. To help meet an unprecedented demand for

30 • July 2019 • Total Food Service • www.totalfood.com

unbreakable glassware in an industry that evolves style and elegance by the millisecond, Andrew Elliot founded Drinique and since has grown his drinkware empire into the leading brand available to the foodservice industry.

All Drinique products are constructed from materials made in the United States and all manufacturing is also done stateside. Drinique pioneered the use of Tritan copolyester in drinkware when they first created their 12oz Elite tumbler. Since then, the portfolio

LMT team, Ms. Bulmer specifies tabletop products that tell distinct stories and speak to a myriad of unique operational needs. She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@mtucker.com.

has grown into a suite of solutionbased beverage items, all BPA-free.

BPA, in case you’re wondering,

stands for bisphenol A, an industrial chemical often used in the manufacturing of plastics. It’s definitely not something we would recommend garnishing your beverage with, so why would we accept it in the vessels we use to serve our industry? According to the National Institute of Environmental Health Sciences, exposure to BPA has shown effects to the health of children’s brains, prostate glands and an increase in blood pressure. BPAs are everywhere. Acrylic, plastic and polycarbonate drinkware is shipped by the container load from overseas every day and distributed through hundreds of third-party wholesalers nationwide, but what’s missed during that process is attention to the mission of foodservice overall; to nourish and sustain.

Aside from original, unmatched product quality in manufacturing, listening to the needs of bartenders and beverage directors is perhaps Drin-

Drinique not only offers a superior product but customer service as well,” says Michael Waltman, Director of Nightlife for WYNN. “No matter how big of an order we place it gets expedited and we get the red carpet treatment.” ique’s greatest strength.

“Drinique not only offers a superior product but customer service as well,” says Michael Waltman, Director of Nightlife for WYNN, which manages venues such as XS, Encore Beach Club and Intrigue. “No matter how big of an order we place it gets expedited and we get the red carpet treatment.”

Drinique’s drinkware molds were sculpted in response to countless

hours of research within the beverage and nightclub industry.

“When designing a new line, form and function are important, so conversations with beverage directors and bartenders are key to our success,” says Elliot.

The Elite collection, which launched Drinique into beverage stardom, was created to elevate a product category that was only cluttered with commod-

ity solutions. It was built with concise lines drawn to accentuate ideal ounce capacities for operational needs. The Caliber collection, released almost a decade later, is designed to stack high and tight and targets a more costconscious consumer. Whether you’re looking for a shatter resistant shot glass or an elegant champagne flute that has the look and feel of crystal, Drinique has you covered. In recent product launches, Drinique added a highly demanded hurricane along with a footed pilsner vessel to their arsenal.

In a world of constant chatter, LMT’s partnership with Drinique, a brand that remains true to the integrity of its product and its brand, is music to our ears.

Drinique products are stocked in all Singer Equipment Company’s warehouses for immediate delivery.

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July 2019 • Total Food Service • www.totalfood.com • 31

SPOTLIGHT ON

TOP WOMEN IN METRO NY FOODSERVICE AND HOSPITALITY : CORPORATE

Beth Whitcomb Bunster and Kelly Ann Friend Whitsons Culinary Group, Islandia, NY

B

eth Whitcomb Bunster is the CFO and Kelly Ann Friend is the COO of Contract Management of the family-owned business that was founded in 1979 by Elmer Whitcomb. Whitsons Culinary Group® provides dining services to consumers and public and private organizations throughout the Northeast.

Services include school nutrition, residential and healthcare dining, prepared meals, and emergency dining; ranging in scope from consulting services to complete, onsite turnkey solutions. As one of the top 20 largest dining service providers in the U.S., they lead the industry with their customized services, innovative programs, commitment to quality, focus on nutrition, local sourcing and community support.

Beth and Kelly Ann sat down with Total Food Service’s Joyce Appelman to talk about their roles at Whitsons Culinary Group.

Can you please share your background with our readers? Where did you grow up? Who got you interested in cooking, food, and business?

Beth: I grew up on Long Island with seven brothers and one sister.

Mom was always cooking or baking something—homemade bread

was a staple. Family dinners were a nightly event.

Kelly: I grew up in a beautiful waterfront community, just across the bay from Fire Island. My father was a remarkable entrepreneur, but on the weekends, a brilliant chef. I became fascinated with his commitment to using only the best ingredients and making everything from scratch.

The life lessons she has taught, and continues to teach, are priceless. My Brother Bob’s perspective and kindness pushed me to learn and grow during my early professional years.

Kelly: My father inspired both my work ethic and my passion for food.

CPO Doug Whitcomb’s business advice over the years significantly impacted the direction of my career.

Who were some of the mentors that had an impact on your career?

Beth: First and foremost is my mom.

Did you go to culinary school or business school?

Beth: None of my siblings shared my love of math. So, I was naturally drawn

to the financial side of the business after I graduated from Hofstra.

Kelly: I minored in hospitality at Southampton College, but my professional life actually began in elementary education.

Walk us through your career path.

For Beth, Tell us about your role in the family business.

Beth: I started in accounting when Whitsons was very small. Today, as CFO, I am proud of the very talented leaders who make Whitsons successful.

Kelly: For 12 summers, I managed a popular East End clam bar. A customer offered me a great opportunity in Manhattan with a start-up restaurant, but after 2 years, I knew it wasn’t for me. When I met the Whitcomb family, I was drawn to their brilliant business model and deep family values. I started as a director, played a major role in business development, and have since held diverse responsibilities. I continue to evolve, even 27 years later.

What’s your day-to-day like?

Beth: I interact with our corporate and operations teams to navigate legislative changes and economic fluctuations in order to exceed customer expectations.

Beth Whitcomb Bunster

32 • July 2019 • Total Food Service • www.totalfood.com

Kelly Ann Friend

continued on page 102

July 2019 • Total Food Service • www.totalfood.com • 33

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Inaugural Plant Based Show At Javits Brings Attention to Hot Trend

W

ith Impossible Burger heating up Wall Street, just a couple of miles up town, the world of plant based foods and products took center stage at the Javits Center last month.

With a goal of a healthier world by shifting towards a more plant-based lifestyle, the Plant Based World Conference & Expo (PBW) welcomed a home for the rapidly evolving community of human beings with a goal of a healthier world. PBW featured an exhibit floor ripe with innovative plant-based foods, beverages, prod-

ucts, services and brands as well as an educational conference with separate tracks for healthcare professionals, businesses and consumers.

The event was launched for the health and wellness of the global community with guidance from a worldclass council of advisors, including: Tom Dunnam of The Plantrician Project, Forks Over Knives’ Brian Wendel, Nelson Campbell of PlantPure Nation and VegInvest’s Jody Rasch.

PBW explored the relationship that modern society has with the consumption of animal products is no longer sustainable for either human

(L to R) A large contingent of local food distributor sales reps including Sysco-Metro New York’s Danny Sierra, Dan Kluxen and Joe Carroll toured the show to find new menu solutions for their customers

Chef Diego Vidal of Maika Foods

(L to R) The JD Events duo of Joel Davis and Ben Davis welcomed guests including Gail McGuire of Hip Hop is Green

The Uncut booth was one of a number of “burger” typed products that are competing in the new marketplace

34 • July 2019 • Total Food Service • www.totalfood.com

or environmental health. A paradigm shift is rapidly sweeping the globe as people awaken to the most straightforward solution to this problem.

Whether it is doctors learning to prescribe patients with a whole foods, plant-based diet to prevent or reverse chronic illness, or consumers seeking out plant-based alternatives to meat and dairy products for the well-being of animals and the sustainability of our ecosystem, the answer is simple; the faster we transition towards a plant-based lifestyle, the healthier we become as a civilization.

Interest from Metro New York’s

foodservice community any PBW came from all segments. “This is here to stay, we are getting requests everyday from our customers,” noted Sysco-Metro New York’s Dan Kluxex who shopped the show. Food offerings at the event seem to fall into two distinct categories. There are a number of products that emulate existing menu favorites including products like Before the Butcher, that emulate an authentic burger experience with texture and taste and P-Nuff crunch snackables. The second category includes

continued on page 100

(L to R) A number of key B&I feeders including Whitsons’ Katherine Fautis, Gina Lombardi and Suzan Yolanan shopped the show

(L to R) Mama and Angela Millin of Pure Batch brought their inspiring story to the PBW

Francesco Schtettini of Pomi

(L to R) New York Hospitality Alliance’s Andrew Rigie and industry veteran Chuck Spencer

July 2019 • Total Food Service • www.totalfood.com • 35

NEWS

ASSOCIATIONS

What Is A Safety Group?

By: Kevin J. Cook, AAI, AIS NYSRA Member Services Director

Y

ou might be wondering, what is a Safety Group?

We are talking about the NYSRA Workers’ Compensation Safety Group 505.

The members and Board of Directors of NYSRA recognized that workers’ compensation costs were continually increasing, and that there needed to be a way to control those costs while at the same time providing the required coverage. NYSRA, in partnership with the New York State Insurance Fund (NYSIF), created Safety Group 505 in 1985.

Put simply, a Safety Group takes operations that have similar exposures to risks, such as restaurants, and groups them together. The idea is to spread the risk from the individual policyholder to the entire group. The safety group works with the insurance company (NYSIF in this case) to improve the safety of all employees to reduce the number of work related injuries. NYSIF will provide safety services and training to all participants of the safety group. The goal is to reduce the number of injuries for a policyholder which will help reduce the cost of the workers compensation coverage.

Other advantages of Safety Group participation include the potential for an advance/upfront premium discount and the potential for an annual dividend. NYSRA’s Safety Group 505 has paid a dividend to members every year since its founding.

This is a high level overview of what a Safety Group is, workers’ compensation is an important and required insurance coverage.

36 • July 2019 • Total Food Service • www.totalfood.com

As such, you should speak with an insurance professional to see if a Safety Group is right for your organization. And ask them how you

can save up to 50% on your workers’ compensation cost by participating in Safety Group 505!

July 2019 • Total Food Service • www.totalfood.com • 37

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

E&S Industry Veterans Feted by AJC

A

trio of the industry’s most noted Equipment and Supply professionals were honored last month at the AJC 2019 Food Service & Hospitality Division Awards Dinner.

For some three decades, Metro New York’s equipment supply and food communities have teamed to battle anti-Semitism through education.

On a late Spring evening every year, competitors join together to support the AJC-American Jewish Committee. Once again, competitors came together to honor a trio of foodservice industry legends at the Bronx Botanical Garden to raise almost $300K for the AJC’s programs.

The Restaurant Depot duo of Larry Rosenthal and David Siegal stepped to the podium to be honored for careers of accomplishments that has spanned some four decades. Long time design/build guru executive Eric Weiss of Long Island’s elite | studio e and his firm’s next generation that includes Marci, Aaron and Ivan Weiss and Raquel Weiss Fusco were feted.

Proceeds of the annual event are earmarked for the AJC’s mission of “Defending Our Values” and “Defining Our World.” The AJC is the leading global Jewish advocacy organization.

“Our unparalleled access to diplomats, government officials, and religious leaders gives us the opportunity to impact opinion and policy at the highest levels,” noted the AJC’s Gary Spruch who coordinates the event from the Association’s Manhattan headquarters.

The National Distinguished Leadership Award was presented to the Restaurant Depot duo of Larry Rosenthal and David Siegal. AJC’s National

(L to R) AJC’s 2019 award winners Larry Rosenthal and David Siegel of Restaurant Depot and elite | studio e’s Eric Weiss

(L to R) Waring’s Dan DeBari and Samantha Mullins

Corporate Innovation Award was bestowed upon to elite | studio e’s Eric Weiss.

Rosenthal has served as Director of E&S Procurement at Restaurant Depot for the past 28 years. An industry icon, he has served on various SEFA committees, is very active in a number of other industry organizations, and is a past MAFSI honoree. He worked for Elaine Products and Admiral Craft for many years before being recruited in 1991 by Hyco Restaurant Supply to work for their new creation, Restaurant Depot.

Co-honoree David Siegal is currently the category manager for disposables and janitorial products at Restaurant

38 • July 2019 • Total Food Service • www.totalfood.com

(L to R) I. Halper’s Andrew Halper, Eddie Toby of KeyImpact and Kaufmann McKeown’s Rob McKeown

(L to R) Automatic Ice’s Jordan Singer and Jeff Hendler of Icesurance

(L to R) Larry Rosenthal shared the special award winning evening with family

(L to R) Eric Weiss and family celebrated a lifetime of passion for the foodservice industry

Depot/Jetro Cash & Carry in New York.

He has served there for 25 years and was one of four original buyers to help launch Restaurant Depot. He initiated the company’s successful import program and developed its Sunset Brands line. Prior to his tenure at Restaurant Depot, he worked for South Shore Restaurant Supply in Freeport, New York, joining his father as the third generation after graduating the University of Pennsylvania in 1982.

In his role as President & CEO of elite | studio e, Eric Weiss started in the food service industry at age 3 in his grandfather’s grocery store. His father, Seymour, who thrilled the room with his blessing of the challah was a

respected executive in the dealer community, often spoke about business at home, further prompting Eric’s interest. After 20 plus years at Superior Restaurant Equipment Company, Eric launched his own business, inspired to build a company attractive to clients, manufacturers, and employees. elite | studio e has grown to more than 50 employees, including Eric’s son Aaron; daughter Raquel; nephew Ivan; and cousin Joshua Mass. The company has built a reputation for extraordinary creativity in design concepts and implementation; marketing; and branding. In 2017, elite | studio e was named Dealer of the Year by MAFSI Region 3.

July 2019 • Total Food Service • www.totalfood.com • 39

NEWS

REGIONAL WINERIES

“Heart of the East”: Fine Wine from the Garden State Article by 20 Lemons LLC

Ryan

Gallagher,

N

ot even a decade ago, connoisseurs and snobs from wine hubs like California or France would scoff at the idea of “fine wine” from New Jersey. Today, wineries from the Garden State are winning nationally recognized awards and making efforts to put NJ on the map for wine lovers looking for a new destination.

Since 2000, the number of Jersey wineries nearly doubled, according to the International Wine Review.

Today, the most condensed state in America is home to more than 50 wineries—many of them awardwinning as NJ wineries brought home 45 medals in the most recent Finger Lakes International Wine Competition, according to ROI-NJ. The rising number of quality wineries in New Jersey is the first step towards validating the state as a destination for individuals sampling the fermented fruits of the vineyard.

“If there are quite a few notable wineries in a certain location, then that becomes a destination for the consumer,” said Joseph Villari, the Vineyard Manager at Villari Vineyards in Deptford, NJ. “I don’t think any of the wineries are necessarily competing with each other. It’s such a young market. So, it is more like ‘a rising tide lifts all boats’ effect.”

In America’s capitalistic system, there aren’t many markets where

businesses who are all making a similar product and targeting a similar audience would not consider one another as competitors. However, this is the case for wineries in NJ and it simply means the growth happening within the local wine market is far from finished.

Instead, efforts are being made by the key players in the NJ wine industry to promote the region, rather than just the individual businesses. Jersey wine-grape farms have hopped on board with the Outer Coastal Plain Vineyard Association (OCPVA)—an organization responsible for promoting Jersey wineries and acting as a governmental liaison in various situations. This

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specific American Viticultural Area (AVA) is Jersey’s own “Napa Valley.”

Most recently, the goal has been to find a certain type or blend of wine which will characterize the entire region. In order to do so, OCPVA has enlisted NJ wineries to concoct a wine which is called the Coeur d’Est, or “Heart of the East” when translated from French to English.

While every individual winery has their own take on what they believe to be the “best” version of the Coeur d’Est wine blend, “the differentiating factor would be Chambourcin,” said Villari. “There is a minimum of 25% Chambourcin required for each Coeur d’Est blend. Not many blends internationally use that particular

grape. So, it should set us apart in the flavor profile.”

Specifically, the Chambourcin grape was developed for high quality wine and has a good resistance to disease and pests, according to OCPVA. This particular grape flourishes in the warm, humid climates of the Outer Coastal Plain and is unique to the area.

As a result, NJ winemakers have worked tirelessly to meet the high standards that a blend of this type requires. Larry Sharrott is part owner of Sharrott Winery with his son (also Larry) in Hammonton, NJ. Sharrott explains that the OCPVA studied how other leading wine associations ensured the validation of their region’s product.

“The use of the grape in that wine is restricted in the same way as the French use their AOC’s to restrict what grapes are used in the French wine,” said Sharrott. “The Chambourcin wine blends all have to go to the Beverage Testing Institute in Chicago. Every vintage must have a minimum score of 85 points [or “Highly Recommended”] just to use the name. We’re making a highquality wine that we can promote as a certified high quality.”

There has been plenty of success for Jersey winemakers as of late.

However, Villari admits that, “NJ is definitely small on the radar. California, Washington, Oregon, New

continued on page 98

July 2019 • Total Food Service • www.totalfood.com • 41

ASK ANDREW The NYC Hospitality Alliance’s executive director Andrew Rigie recently published an op-ed in the Daily News titled, “Enough already! Halt the costly mandates on New York’s businesses” in which he expressed the hospital-

FROM THE NYC HOSPITALITY ALLIANCE

ity industry’s concern with Mayor de Blasio and Public Advocate Williams’ proposed two-week paid vacation mandate.

In response to Rigie’s op-ed, the Department of Consumer Affairs’ Com-

PRESENTED BY

missioner Salas wrote the below Letter to the Editor challenging his points.

After reading the Commissioner’s Letter to the Editor, Rigie responded directly in red ink to set the record straight!

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.

42 • July 2019 • Total Food Service • www.totalfood.com

July 2019 • Total Food Service • www.totalfood.com • 43

SCOOP Tim McLoone Tries Something New with Iron Whale SCOOP learned that Tim McLoone opened his newest restaurant the Iron Whale in May in the new Fifth Avenue pavilion on the Asbury Park boardwalk, the twelfth in a career spanning more than three decades. Restaurant group veteran chef Michael Dolan leads the kitchen, and the dining room is impressive and upscale while still feeling at home just steps from the beach. McLoone’s restaurants, which pepper four New Jersey counties and Maryland’s National Harbor, are household names there. His first, the iconic Rum Runner in Sea Bright, was lost to superstorm Sandy and rebuilt even finer; Long Branch’s Pier House has ocean views that are hard to beat; and Tim McLoone’s Supper Club, a second-floor dining and entertainment space in Asbury Park, pays homage to the restaurateur’s first love –music.

“There is no one really emphasizing seafood on the boardwalk,” said McLoone, adding that the “whale”

INSIDER NEWS

FROM METRO NYC’S FOODSERVICE SCENE

in the name represents the restaurant’s focus. “We wanted people to get something here they can’t get anywhere else.”

Dolan’s dishes include vegetable cous cous with dayboat scallops drizzled with honey; the sweetness “compliments the scallops really nicely,” he said ($32). He plates seared halibut in grape tomato broth studded with sweet peas Tim McLoone and mint ($32);

ULTIMATE

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ICE

tucks lobster meat into shakshuka, a Middle-Eastern egg-and-tomato dish ($22); and delivers a variety of fish tacos – crispy cod, seared swordfish, salmon, grilled shrimp ($12 to $16) – because McLoone loves them. Iron Whale’s main dining room seats a few more than 100 diners, with room for nearly 100 more outdoors and three dozen in a private dining space. The restaurant serves lunch and dinner every day, plus daily brunch, another new offering for a McLoone restaurant and restaurants in general.

Pensacola Seeks NY Tourism With Manhattan Chefs Demo SCOOP notes that Pensacola, Florida was featured in Manhattan at an event sharing the experience of Pensacola’s sights, sounds and cuisine. Awardwinning chefs from Pensacola on-site for tastings included celebrity chef James Briscione (Food Network), famed cookbook author Irv Miller, Dan Dunn,

continued on page 46

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44 • July 2019 • Total Food Service • www.totalfood.com

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July 2019 • Total Food Service • www.totalfood.com • 45

Scoop, from page 44 and Gus Silivos. Guests enjoyed a tour of Pensacola virtually with a VR headset, sampled the famous “Bushwacker” drink and enjoyed photo opportunities along the Pensacola Pier brought in, complete with emerald green water views of the Gulf of Mexico.

to-table cuisine that makes it easy to eat in a totally healthy, nutritious way,” said farmer and Azuluna cofounder Ken Rapoport. “Azuluna aims to positively impact people’s health and New England communities by providing great-tasting nutritious meals,

Azuluna Launches Healthy Meal Delivery Service SCOOP hears that Azuluna, a Connecticutbased team of farmers, chefs and nutritionists, has launched a healthy meal delivery service, focused on serving New England with fresh, farm-to-table meals.

The nutritious, flavorful meals, crafted by Azuluna co-founder and executive chef Rachael LaPorte, are delivered directly to New England homes every week ready to heat, serve and enjoy. Well-balanced meals include a rotating menu of beef, pork, chicken, and seafood entrees, complete with complementary side dishes. Meals, all with ingredients sourced from New England-area farms, can be ordered online now at https://azulunafoods.com.

SCJP_WINDEX_TotalFoodAd_P.pdf 1 4/17/19 1:16 “We want to give New Englanders access to farm-

sourced from regional farmers, who grow food responsibly.”

Meals are produced from seasonally selected produce and sustainably raised meats, shipped on Mondays and delivered in New England within 1-2 days.

The Azuluna team of culinary, agricultural and nutrition specialists work together to craft healthy meals that combine lean protein, healthy fats, and slow acting carbohydrates with flavorful herbs and spices to enhance the body’s natural ability towards health and functioning at its best.

Queens BP Melinda Katz Helps Cut Ribbon At New Culinary Kitchen At Forestdale In Forest Hills SCOOP sees Queens Borough President Melinda Katz joined Forestdale supporters, staff, and clients for the Teaching Kitchen ribbon-cutting ceremony PM

Azaluna co-founder Rachael LaPorte

continued on page 48

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Scoop, from page 46 and reception featuring dishes made by the youth.

Forestdale Inc. Social Service Agency covers supportive services to families who provide foster care to foster care children residing in Queens. Forestdale’s Chef Hannah MacDonald, who has provided culinary instruction at Forestdale since January of this year, and guest Chef Michael Kimberg coordinated the food preparation by supervising the adolescents in the Culinary Arts Internship Program, highlighting healthy options and proper culinary technique that the youth have learned in Forestdale’s Strong Futures Internship (SFI) program. Several years ago Queens Borough President Melinda Katz, joined by Council Member Karen Koslowitz, and the New York City Council Queens Delegation took up the fight in the City Council to secure $500,000 in funding to support the renovations to the 75-year-old kitchen.

“The opening of Forestdale’s new Teaching Kitchen serves as a natural extension of the organization’s dedicated efforts to better the lives of those in foster care across the borough,” said Queens Borough President Melinda Katz. “The invaluable education in nutrition, teamwork and community service that our young people will learn in this kitchen will not only help hone necessary life skills, but also build stronger

48 • July 2019 • Total Food Service • www.totalfood.com

and healthier neighborhoods.”

England shellfish and seafood.”

Anderson is partnering with A.J. Aurrichio and Tim Cabral on the restaurant. “Our goal with High George is to provide a sophisticated SCOOP hears that award-winning space that welcomes chef Tyler Anderson opened his new those seeking a great rooftop bar “High George” at the top place for drinks after floor of the new Blake Hotel on High work, a fun location to Street. The restaurant features a fully meet up with friends retractable glass roof and heaters durand a date-night desing colder months. tination for food and “I have wanted to be a part of the drink before or after New Haven culinary scene since I seeing a show in New moved to Connecticut eleven years Haven,” Aurrichio said.

Chef Tyler Anderson has opened High George at the Blake Hotel in New Haven, CT ago; it’s such a diverse and vibrant city “In order to really elewith great dining options that seem to vate the experience, we get better every year,” Anderson said. will be closely monitor“This small plate concept will feature a fun twist ing the number of guests we welcome to this space on such favorites as lobster rolls, whole-belly fried to provide a comfortable experience for all of our clams and meat and vegetable skewers from our coal continued on page 50 oven, as well as a raw bar highlighting the finest New

Celebrated Chef Opening Rooftop Restaurant In New Haven

July 2019 • Total Food Service • www.totalfood.com • 49

Scoop, from page 48 patrons.” The Blake Hotel is a 108-room boutique hotel at the intersection of High and George streets.

It is within walking distance to Yale-New Haven Hospital and Yale University. Anderson started his chef career at 16-years-old and has worked with many well-respected chefs. He opened his first restaurant Millwright’s in Simsbury in 2012. The restaurant was recently named to Wine Enthusiast’s American’s 100 Best Wine Restaurants list.

Anderson has competed on Top Chef and Chopped: Beat Bobby Flay. He has been nominated as a Best Chef Northeast from the James Beard Foundation for the last six years. He also opened Porron&Pina in 2018 in Hartford where his team oversees all food and beverage aspects of the Goodwin Hotel. He also created an accredited hospitality and culinary program to train young chefs.

Nordstrom To Have Six F&B Concepts For NYC Store SCOOP hears that Nordstrom is teaming up with Seattle-based Chefs Ethan Stowell and Tom Douglas

50 • July 2019 • Total Food Service • www.totalfood.com

to bring six unique food and beverage offerings to the highly anticipated opening of its first flagship store in New York City, in October 2019. Situated near Columbus Circle, the store will provide a robust selection of culinary choices.

Chef Ethan Stowell, executive chef, and owner of Ethan Stowell Restaurants will open Wolf, an homage to his award-winning Seattle restaurant, How to Cook a Wolf, which will be his first New York City restaurant. Located on the third floor of the flagship and overlooking West 57th and Broadway, the restaurant will offer Italian-inspired small plates in an ambiance that is both comfortable and refined. In accordance with Chef Stowell’s food philosophy of keeping it simple, Wolf will showcase the bounty of the Pacific Northwest, by creating dishes that let the ingredients shine. Open after-store hours, Wolf is set to become a sought-after dining destination in Midtown Manhattan. Chef Tom Douglas is also set to debut his first project on the East Coast, with two concepts in partnership with Nordstrom: Jeannie’s, a contemporary pizza, pasta, and salad restaurant, ideal for families as well as a great stop for the shopper in need of a cocktail and a snack.

Hani Pacific will feature Pacific Rim-influenced

dishes. With a modern and open kitchen, diners will be able to see all the action at Hani Pacific while enjoying lunch, dinner, or an array of happy hour options with full cocktail service. Both restaurants will be located on the store’s lower level.

Taking a cue from its location on Broadway, the aptly named Broadway Bar will launch as an exclusive concept for Nordstrom in New York City. Customers can enjoy inventive cocktails and small plates from the bar’s second-floor vantage point. Whether enjoying a break from shopping or meeting a friend for drinks, Broadway Bar’s setting makes it ideal for a unique cocktail and light meal.

Located on the fifth floor, Bistro Verde will cater to a family-friendly audience and will offer diners a choice of classic fare including soups, salads, a variety of pizzas and pasta, meats and seafood, and tempting desserts.

Rounding out the offerings will be Shoe Bar, which as the name suggests, will debut as a cocktail-destination on the shoe floor. Customers will be able to toast a celebratory moment or new purchase with a martini or glass of wine. There will also be an all-day menu, which will allow shoppers to stop and refuel.

July 2019 • Total Food Service • www.totalfood.com • 51

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Jersey Based Pecinka Ferri Hosts Inaugural Pizza Forum

F

or partners Joe Ferri and Ed Pecinka, education has always been the centerpiece of their company’s mission.

From its’ founding in 1972, Pecinka Ferri has always looked at the free flowing of ideas with its equipment dealer and its kitchen consultants customer base as a core responsibility to the Metro New York marketplace it serves.

Pecinka Ferri has long been known as a rep firm that stays ahead of both domestic trends and those from the far corners of the earth. Once again with the exponential growth of pizza from beyond the traditional pizza market to outlets that include everything from college and universities to a smorgasbord of international ethnic cuisines, Pecinka Ferri launched an exciting education series to share many of those ideas.

The first ever PF-Pizza Forum took center stage last month at Pecinka Ferri’s New Jersey test kitchen. The Fairfield, NJ event brought many segments of the industry together to discuss many of the latest trends in pizza.

“Every ethnicity bakes some sort of pizza,” Ferri said. “Detroit style pizza is coming on strong. New Yorkers will recognize it as similar to what we call Sicilian pie, but it is a bit different and delicious. Kosher pizza has been a staple in our area for as long as I can remember. Immigrants to our great melting pot get their start in foodservice. Several groups including Armenian-Americans and Greek-Americans have made their marks on pizza culture.”

The PF-Pizza Forum discussed

many of the opportunities that exist to either add pizza to the menu or add many new delectable and profitable alternatives.

“From our founding in 1972, we have been representing major pizza equipment manufacturers including Blodgett Oven,” noted Ferri. “We have now evolved to serve as a conduit for multiple choices of the leading equipment producers.”

“Pizza has always been a major part of the food scene here in NY, and now globally. It has moved from slice shops, to general foodservice (schools, B&I, fine-dining, recreation venues) and is now enjoying a renaissance in boutique and artisan offerings,” the veteran rep continued.

Pecinka Ferri’s fascination with pizza has a long relationship with the prep and baking of pies. “Back in the early days of pizza in America there was only one trusted oven manufacturer, Blodgett, that had been around around since the 1800’s,” Ferri added. “Fast forward to postwar America, a NY local, the upstart Bakers Pride came on the scene and the two dominated the industry for

(R to L) Chef Nick Mercogliano of Pecinka Ferri coordinated the day’s menus with chefs including Steve Borosak of Middleby Marshall

52 • July 2019 • Total Food Service • www.totalfood.com

decades. Marsal, another NY-bred innovator of deck ovens, came along much later and changed the way we thought about baking pies.”

With the expansion of pizza into so many categories, Ferri and his team began fielding a number of questions from the dealer and consultant community and the end-user operators they represent. “Clearly what used to be a one size fits all solution with Blodgett has evolved into a very specialized marketplace. So we now have the opportunity with our customers needing everything from a quick bake pie to healthier flatbreads to add a selection of ovens that can provide the right solution.” The Pecinka Ferri portfolio has expanded from Blodgett Doyon and Star/Holman, to the latest in Pizza technology: Turbo Chef and Middleby Marshall conveyors.

The PF-Pizza Forum took a close look at trends in the ovens that manufacturers are bringing to the marketplace. “It’s interesting, Conveyor ovens, long a staple of the quick service restaurant and the institu-

continued on page 54

(L to R) Nick Braccanella and Blodgett Combi’s Chris Carney

(L to R) PF’s John Alfano worked with customers on their pizza strategies including chef Jason Krantz of Relish Hospitality Group LLC

Continental’s Sean Maloney was on hand to bring pizza makers a full portfolio of refrigeration solutions for pizza prep.

(L to R) Pecinka Ferri’s Ed Pecinka welcomed guests including Bob Antes of Trade Trans

(L to R) Anthony Montasana of AnaCapri Foods and Joe Ferri

July 2019 • Total Food Service • www.totalfood.com • 53

Pecinka Ferri Pizza Forum, from page 52 tional market are valued for their efficiency, ease of use, and consistency. They are showing up in the independent space again as the demand for labor becomes acute – and they happen to bake deep-dish pies exquisitely well. Artisanal pizzaiolos who eschew solid fuels (for obvious reasons) and require a super-hot, fast bake will opt for equipment like the Marsal Wave oven. We also offer the Fire oven from TurboChef that will bake a single Neapolitan style – yes fresh dough too – to perfection (no microwaves in this model) in seconds.”

The New Jersey based company’s goal also has been to create a onestop shop for the leading brands in professional pizza appliances. That has been accomplished with a trio of the most respected mixer lines: Globe, Doyon, and Varimixer and three nation’s standard bearers in

(L to R) Amir Kamal of Pecinka Ferri with NJ Restaurants’ Neil & Jodi Cohen and Stephanie Martin of Middelby

refrigeration equipment Bally, Continental and Desmon.

Pecinka Ferri has carved its unique niche in the marketplace through its on-going commitment to looking at the challenges of an evolving pizza menu through the eyes of its customer base. To accomplish that goal, they added one of the bright young talents in the industry: Nick Mercogliano to their

54 • July 2019 • Total Food Service • www.totalfood.com

(L to R) Rick Sher of Day & Nite and Matt Tedeschi of Grande Cheese

team as corporate chef. With his guidance, the PF -Forum featured pies that were prepared utilizing many of the leading purveyors of pizza ingredients including Caputo flour, Grande cheese, and Stanislaus tomatoes. The event also featured top olive oil, salumi/ “charcuterie”, other cheese brands and American Metal Products wereon hand to display, provide samples and educate.

“Our guests enjoyed a full day of live pizza baking on five very different style ovens, classroom opportunities, and an information fair,” Ferri continued. “Our goal was for our guests to have a better understanding of the nuances of pizza especially the impact of oven and mixer choices on both the finished product and the budget.”

“We are convinced that pizza is a perennial favorite within all market segments. With a few simple quality ingredients, prepared fresh and served hot is a recipe for great margins because of pizza’s low food cost, “Ferri concluded.

Pecinka Ferri Associates is a manufacturer’s agent to the foodservice industry. The company represents nationally recognized equipment manufacturers in the Metro New York area.

cardinalfoodservice.com

July 2019 • Total Food Service • www.totalfood.com • 55

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Stratis Morfogen Restaurateur and Author

I

n the restaurant world, Stratis Morfogen is an iconic name, known for his successful ventures that have always been a favorite among the New York City and Hamptons most discerning dining patrons.

With several decades in the restaurant industry, Morfogen has seen it all and continues to create enticing places, making him one of the nation’s fastest evolving restaurateurs of our time.

Since opening his own restaurant years ago, his resume includes a number of notable ventures. His latest focus is on his Brooklyn Chop House, which he considers the first dim sum, to chops type of steak house. Total Food Service caught up with Morfogen to talk about his background and new ventures!

Can you please share your background with our readers?

I’m a third generation restaurateur. My grandfather and his brothers owned Pappas restaurant from 1896 to 1970. My dad had 14 restaurants all through the metropolitan New York area. My brother Nick is a top-tier rated chef in the country. He won Food and Wine’s “Best Chef” in 1994, when he opened Ajax Tavern in Aspen. My uncle George was the buyer for Grand Central Oyster Bar, a best selling cookbook author and he was the foodie on the Dinah Shore Show.

How did you decide this was for you?

You know, it’s funny, I was just telling my daughters this story because they

Stratis Morfogen (R) poses in front of Brooklyn Chop House with partner Robert “Don Pooh” Cummins (Photo by Daniel Kwak)

didn’t do well in a class. I explained how I wasn’t a great student, and my father one day came to class when one of the teachers said they were concerned about my study habits because I have ADD. My father said, “You know what, he’s nine years old. What I’d like you to do is to come on a Friday night to one of my restaurants.” He went on to explain how I might not be good at algebra, but that I was good at interacting with guests on the floor. It was a natural thing for me - I loved it.

You know I even finished high school in eleventh grade, just so you know, I doubled up my credits just to

56 • July 2019 • Total Food Service • www.totalfood.com

get out of school because I didn’t want to go to college and I wanted to just go right into the family business which was a few diners and restaurants at that time. I learned it from the bottom up - washing dishes, mopping floors, peeling shrimp and garlic, garnishing lemon and parsley on the dishes when I was six years old for a dollar a night.

Busboy, server, bartender, you name it.

I went right through the whole thing. I don’t remember having a weekend off in my teenage years because every Friday and Saturday I’d be working at the restaurant.

When did you decide to go out on your own?

I was 20 when I went out on my own.

I’ve always had an entrepreneurial bug. I got offered the opportunity to take over all of the food and beverage operations at a 27-acre amusement park on Medford, Long Island called Kid’s Kingdom.

I borrowed $25,000 from my father for the concessions and restaurant at the park. We featured birthday parties with hot dogs and hamburgers and teen discos that quickly turned a $5,000 a week business into a $35,000 a week one.

After a few years, I was done when the guys running the rides didn’t do anything about making it better.

There we had a very good run. A year after I opened that, I opened Rouge Nightclub in June of 1994.

Talk about your out of the box thinking at your Queens diner.

I then went back with my Dad, who had just opened the Hilltop Diner in Flushing. We took a very unorthodox approach to the menu by bringing in Gabrielle Moran, who was the chef at a three-star New York Times restaurant.

There was this writer named Daniel Young, who just happened to stumble on Hilltop Diner but he couldn’t get a table on a Friday night without a reservation. That was so fascinating to him that he put me on the cover of Daily News Magazine. That helped Hilltop Diner become a big success. With that, I opened Gotham Diner in 1993 with Gabrielle Brand on 81st Street and Second Avenue. It was basically a copy of Fog City Diner. It was elevating the diner to a really edgy, cool concept.

You were one of the very early Internet retailers, how did that come to pass?

I then took New York’s famous Fulton Fish Market to the Internet in 1996, with fultonstreet.com. I took that from just two employees to 185.

I kept hearing this buzz about keywords, so I bought 150 of them. My vision was to take the Fulton Fish Market direct to the consumer sort of like Omaha Steaks. It was a huge success and a big lesson was learned.

One thing I got out of it was the largest order for $140,000 and that was from Michael Bloomberg. When I closed down, Bloomberg said, “Those king crabs that you sent me at my house in Westchester, were so amazing I want you to keep Randall’s Island and I want you to do my whole employee appreciation picnic for 10,000 people.”

How did you create Philippe Chow?

In 2003, I got introduced to Mr. Chow. I loved the restaurant, but hated the customer service. At the time, I had just started dating the Accessories Director at Vogue Magazine Filipa Fino who would go on to be my wife.

So anytime I would go to Mr. Chow, it would either be with Anna Wintour, David Bowie and those types of Alisters. I was at a table with all these people because of my wife. One night at Mr. Chow, I asked the manager for the menu and asked why every time I would order the same thing, my bill would be different. They were rude about it and said never come back here again. I was, like, really, after all the money I’ve spent? I took my business card I gave it to the busboy and said give this to your chef. The next day Philippe Chow called me. I basically said, “Listen, I want to make you my partner.” He said, “I’ve been

offered many partnerships. I’ve been at this job for 25 years. What do you know, what can you offer me that’s different?” I took a page out of Tommy Mottola’s book, who was the former head of Sony Music. He told me whenever he had a problem signing a new artist, he’d send them a brand new Ferrari with a contract inside.

It always worked. I gave Philippe Chow my offer to get 10% equity and 20% above his salary, but he wasn’t moved. Then I said what about if we go to Roslyn Porsche? He said, “If you show me a Porsche, I’ll be your partner.” So he picked out his new Cayenne and the moral of the story is that the $775 a month lease is what closed the deal and not the 10% equity, which was tens of thousands of dollars per month. So in 2005, we opened up Philippe Chow, which became the highest grossing restau-

continued on page 58

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Q&A Stratis Morfogen, from page 57 rant per square foot in the country, exceeding $2,500 per foot in sales.

How did you accomplish that?

My entire worlds collaborated with my history, music, sports, celebrity, my wife’s fashion database and more!

The opening party was the Met Ball after party, hosted by Karl Lagerfeld and Anna Wintour so we became a phenomenon overnight. We went for my highest projection, which was $5 million. I expected it to be $3 million, but we ended up doing $10 million off the bat and our investors received their $1 million-dollar investment in 18 weeks.

How did you get to where you are now?

By 2015-16, I was out of everything.

I just used those years to raise my two daughters Isabel and Beatriz. Then a former customer and partner of mine, Robert “Don Pooh” Cummins, reached out to me about a location he had in the Financial District. He wanted me to come up with a concept for it. I told him my dad owned six Chelsea Chophouses. What I wanted to do is create something like that or something that would marry my hospitality background and all my restaurant history in one place. It would be different from what other steak houses were doing. We were able to accomplish that with Brooklyn Chop House.

Tell us about the Hamptons pop-up restaurant and how that started.

I’ve lived in Southampton for 20 years. Last summer, I got a call from the landlord of the Capri Hotel and he wanted me to come in and take over since the guys that were operating it were running it poorly. So I decided to open a pop-up there for five weeks. It was super successful. I had a percentage lease so it worked out great and turned out to be really great marketing for the Brooklyn Chop House in the city.

Hamptons?

I knew what it was going to take to be successful in the Hamptons because I owned Philippe in 2009.

It only works if you make the right deal with the right landlord. It’s very simple. If you want to open in the summer in the Hamptons it’s $150,000 for rent plus another $50,000 for staff housing so $200,000 before you turn the lights on. Then it’s all weather based with four or five bad weekends and you are done. We took over on July 27th, 2018 till Labor Day and had three days to get it right. It worked and we were able to run it into the first weekend of September.

So we pay 10% of the house to the landlord and the rest I keep. It worked out where I made money. The landlord is a celebrity in his own right, the famous LA attorney Mark Geragos. He represents everybody from Colin Kaepernick to Jussie Smollett and Michael Jackson before them.

The other key in a lease in the Hamptons is the operator and landlord getting on the same page in terms of being good neighbors. Most of these leases force the restaurateur to operate a nightclub later in the evening.

So you end up in a scenario in which its 4 am and you are providing bottle service to what can become a very loud and unneighborly scene. So you need a landlord like Mark that “gets it”. I don’t need to blow this thing out, I don’t need to have a nightclub every night, I can have it as a restaurant driven lounge. That’s what got Mark’s attention.

What is the Hamptons guest looking for on a menu?

There were a lot of good places to eat in the Hamptons so I needed to find a niche for our menu. There was no table on Earth where you could get a three pound, 45 day dry aged Porterhouse steak by Pat LaFrieda, a seven pound roasted Long Island Peking

What are the keys to success in the 58 • July 2019 • Total Food Service • www.totalfood.com

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Q&A Stratis Morfogen, from page 58 duck and a four pound salt and pepper lobster on one table.

We added special fun touches including pastrami dumplings, bacon cheeseburger dumplings, gyro dumplings and even French onion soup dumplings as well as an amazing chicken satay. So it’s been a lot of fun, it’s just the reaction of people saying wow; we can have the experience of dim sum and steaks in one sitting.

The dumplings have taken this place viral on the Internet and have created yet another business.

We heard that those dumplings are about to make their way across the country and that you have a pretty famous partner in the new venture?

It’s very exciting, that we’re working with the one and only Patti Labelle.

Most people know her for her music. Patti has record breaking cooking skills too! Her cookbooks and TV cooking shows are big hits.

We are looking to sell our frozen dumplings, French onion soup, pastrami, lamb gyro, and bacon cheeseburger dumplings in the largest retail chain in the country. Patti has already created a big success with her famous sweet potato and buttermilk pies in Walmart already.

If every restaurant has a Pat LaFrieda steak then how do you make yourself different?

What you need to understand is that they have a $14 a pound product but we buy a $22 a pound prime dry aged and marbleized product. The difference is the dry aging. I would never say that I have a better steak than Peter Luger or the Palm or Old Homestead.

We all have the same great steaks. The only difference is when they serve lobster and fish; it’s usually a broiled piece of a fish and a steamed lobster or a broiled lobster. I’m serving salt and pepper lobster and steamed sea bass in black bean and garlic sauce.

With all of this talk about steak, I

always think of the Hamptons as a bastion of healthy eating?

We are adding a Juice for Life program. It’s both fun and getting lots of attention with cocktails that feature fruits and vegetables.

We worked with radio DJ Angela Yee from The Breakfast Club on Power 105 to create an exciting cocktail menu.

It’s all fresh squeezed juices blended together with ginger and apples and I said wow.

You’ll find a kale cucumber margarita with Casamigos tequila and a cayenne salted pepper rim. We have a Cucumber Collins instead of your regular Tom Collins. At $18, we picked a price point that creates value. The truth is in the Hamptons you can go to $19 or $20 a cocktail with cheap vodka and juice out of a gun, but we’re using Grey Goose and fresh juices.

One thing that’s interesting about you is that you usually don’t see an owner who’s this involved from a culinary standpoint. But that’s not the case when it comes to you.

I always build my restaurants from the consumer out. So I build the restaurant based on me sitting down at a table as a consumer.

You have a big “Page Six” personality. Do the folks who work for you like working for you?

They must because they have all been with me for like 15 years. Once I know you understand what we are trying to do, I leave you alone. I’ve adopted Chinese culture from many of the folks that have worked with us. If they trust you, they trust you with all their hearts. But if you break that trust, in any capacity, it’s over. They love me because I’ve always taken care of them, and they’ve always taken care of me.

You have also returned to your roots this year with a venture at Camden Yards. How did that come about?

John Angelos, whose family owns

60 • July 2019 • Total Food Service • www.totalfood.com

(From top) The menu at Brooklyn Chop House includes a dry aged rib eye steak, a 4lb salt & pepper lobster for two, and philly cheesesteak dumplings (Photos by Daniel Kwak)

the Baltimore Orioles, heard about us through a mutual friend. He reached out to me and said he heard about these satays we were serving at the ‘Chop House. He sees it as the “next hot dog.” We’ll make some chicken pops as well out of the same recipe.

We launched Jade Satay on opening day, and it’s been a big hit. It gives us a concept that you could see in a number of concession venues. We see peanut sauce as the new ketchup and

true to our point we have a sign that says #noketchupallowed at our three kiosks.

Your story would make a terrific book.

It’s so funny you said that. My book “Damn Good Dumplings” has just been completed and will be released by my publisher, Macmillan/ Page Street Publishing this fall, at the same time our frozen dumpling line launches coast to coast.

July 2019 • Total Food Service • www.totalfood.com • 61

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The iconic TWA terminal at JFK Airport has been reborn as an exiciting new hotel property and dining destination

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Next Step Design, with the support of Culinary Depot, has designed five state of the industry kitchens to support the hotel’s portfolio of dining options

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Culinary Depot’s leader Sholem Potash toured the much talked about “Connie” airplane that has been converted into a signature cocktail lounge by the Gerber Group

62 • July 2019 • Total Food Service • www.totalfood.com

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fter years of back-andThe Kitchen Equipment Dealer: forth about construction, Israel Wolner, Culinary Depot, permissions and rights, Monsey, NY the long-awaited TWA Hotel opens its doors recently at The Kitchen Design Consultant: New York City’s John F. Kennedy InEric McConnell, Next Step 16 ternational Airport.

Design, San Francisco, CA Trans World Airlines - TWA com15 The Chef: Fernando Navas, missioned groundbreaking Finnish 14 Gerber Group, NY, NY American architect Eero Saarinen to 13 design its JFK terminal in 1962. FolThe General Contractor: 12 lowing the airline’s closure in 2001, Gary McAussey, Turner 11 many questions remained about Construction, NY, NY 10 what would happen to the swooping 9 The Owner: Ryan Eddy, MCR white building.

8 Development, Dallas,TX Now, it has a new and exciting 7 second life as JFK’s only on-site airThe Architect: Sara Duffy, 6 17 port hotel, with 512 rooms and some Stone Hill Taylor, NY, NY 5 18 50,000 feet of meeting and event 4 19 space. The hotel has opened and Grand Marnier), which was once 3 20 visitors can choose a room that overserved to TWA passengers in gold2 21 looks an active JFK runway -- perfect flecked glasses. The Gerber Group 1 22 for aviation fans who want to watch has also created its own signature 23 planes take off -- or one that looks cocktails for the bar, including the 24 into the hotel itself, a good choice Come Fly With Me, a drink inspired for design fans who just can’t get

by Frank Sinatra’s 1958 album cover. enough.

Eventually, there will be six resHighlighting the new hotel are a taurants throughout the TWA Hotel, number of new dining options. New but the most exciting one is the Paris York-based architecture firm Beyer Café by Jean-Georges Vongerichten.

Blinder Belle is responsible for reLocated on the mezzanine level of turning The Sunken Lounge to its the historic building, the 200-seat original 1962 design, complete with restaurant takes over the footprint the same historic shade of chili pepof the terminal’s original Paris Café per red carpet. Located in the center and Lisbon Lounge, which shuttered of the terminal underneath a split in 2001 when the terminal closed. flap departures board and operated The new restaurant is now open for by the Gerber Group—which also breakfast, lunch, and dinner and runs the renovated The Campbell serves food inspired by in-flight Bar at Grand Central Terminal—the menus from TWA. cocktail bar serves 1960s classics For quick meals, the yet-to-open like the Aviation (crème de violette, Departures Dining Hall will feature 2 maraschino liqueur, gin, and lemon food-court style offerings from The juice) as well as the Royal AmbassaHalal Guys, Empanada Republic, dor (champagne, orange juice, and 415

19

TWA Hotel at JFK Airport, Jamaica, NY

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continued on page 64

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July 2019 • Total Food Service • www.totalfood.com • 63

TWA Hotel, from page 62 and Antico Noè. Intelligentsia has been tapped to provide service at the coffee bar and coffee carts located throughout the hotel, which are open now.

In October 2018, a meticulously restored Lockheed Constellation airplane from the 1950s was moved from Maine’s Auburn-Lewiston Airport to JFK. The 1958 plane has been repurposed into a cocktail lounge just outside the new hotel and is one of eight bars planned for the property. No detail has been overlooked here—even the cockpit has been restored to what it used to look like complete with a hula girl figurine on the dashboard. Nicknamed “The Connie,” it has become one of the hotel’s bars, where retro drinks like Rum Swizzles are on offer.

“Trendy” and “near the airport” are no longer mutually exclusive, as this is the first hotel on JFK’s grounds -- no taxi required. This is good news for architecture buffs and for preservationists alike, since there had been rumors that the long-empty terminal was going to be razed.

Until now, few visitors had been able to access the TWA Terminal following its closure -- just the occasional lucky traveler who was able

to snag a ticket to an event through New York City’s annual Open House Weekend. The hotel is set in two lowrise buildings and its guest rooms feature Knoll furnishings and old Hollywood-inspired interiors. The hotel also offers 50,000 square feet of conference, event and meeting space.

“From the moment guests and visitors arrive at the TWA hotel, they will find themselves immersed in the ethos of 1962’s rich culture, architecture, sights, sounds and ambiance,” commented Tyler Morse, CEO of MCR and MORSE Development, the developer and lead investor of the project.

“The attention to the smallest of details permeates the entire guest room experience, paying homage to the magnificent landmark and special time in American history.”

Fernando Navas’ Approach: We looked at the TWA/JFK project as an opportunity to showcase our food and bevegare expertise. We are known for our cocktail and night club operation but sometimes it gets overlooked that we own and operate seven very successful restaurants in New York City with full menus.

In addition to our multiple cocktail lounges all serving some sort of innovative food menu, we came to this project with a number of creative ideas.

We worked closely with Culinary Depot on getting the kitchen just right for the “Connie” lounge. They were incredibly helpful making the back of the hosue work for us. We challenged them to help us build out two kitchens: one for the Connie and one to serve the pool. In both cases, our apThe Next Step/Culinary Depot design build team proach was to find the very specified a Hobart Flight Machine to handle the high volume dish and ware washing needs of the best ventless cooking soluTWA Hotel food and beverage team tions. Our menu strategy

64 • July 2019 • Total Food Service • www.totalfood.com

was to create a menu for the Connie that offers a couple of signature entree items and then a creative selection of tasty bites. We knew that with being positioned right off the terminal as part of the airport, the goal was to keep the menu as simple as possible. The focus is on quality with great avocado based items and tasty hummus and cheese offerings. We of course have created a specialty cocktail Carbone’s ability to meet tight footprints and menu that includes the GG deadlines and deliver high quality fabrication have Manhattan and a Cold Brew given the TWA at JFK the infrastructure needed to Martini. We spent a lot of ensure the highest quality service to the operation’s customer base time on getting the customer experience right.

So we used our Manlite pantries to service the ballhattan base to do the hiring three room, junior ballroom, and months out. We then did extensive meeting rooms. In addition, we training to make sure that when needed to focus on building sepaTWA/JFK opened, our team was rate restaurant kitchens for both the ready to create a great customer exGerber Group and Jean-Georges perience.

Vongerichten.

This was really a special opportuIt’s important to understand that nity for our team to be a part of such the project included the original, a special project. historical terminal and then the addition of two new hotel towers beEric McConnell’s Approach: hind. We built the main kitchen in The developer MCR brought us the cellar and designed for a restauin on the project. I thought it was a rant in the mezzanine of the flight very exciting opportunity for Next center called Paris Café. What’s inStep Design. I knew after we met teresting is that it sits in the same with Tyler Morse of MCR that there space and has roughly the same conwas a great fit, and I was thrilled figuration as the original Paris Café that we were awarded the job shortly some 50 years ago. thereafter.

Among the key design elements Our first step was to help them was the balancing of the old with the create and build-out a commissary/ new. For instance, what used to be banquet kitchen that would have the counter service at the original Paris flexibility to handle both the comCafé in the 60’s has evolved into an mitted operators they had on board exciting chef’s tables with an exhibiand then the additional operators tion kitchen. they were working to attract.

Certainly, with efficiency in mind, MCR’s marching orders were very I would have preferred a central simple: understand that you have a holding area with walk-ins to serve tight deadline to meet, and that efthe entire facility. The reality was we ficiency was key in the spaces. needed cold and dry storage supThe plan also included the build-out of multiple satelcontinued on page 97

July 2019 • Total Food Service • www.totalfood.com • 65

LEGAL INSIDER

WITH ILAN WEISER OF ELLENOFF GROSSMAN & SCHOLE LLP

“Less is More”: How To Avoid Being Deemed A Joint Employer With A Staffing Agency

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any of New York’s leading hospitality establishments use third-parties to staff events they host inside their venues. While such an arrangement may initially seem beneficial to the owners and operators of the venue itself, there is a degree of legal liability the venue may be exposed to if it does not implement certain safeguards in its day-to-day operations concerning those staffers working on its premises. A New York-based venue, such as a catering hall, convention center, sports stadium, hotel or restaurant would be wise to significantly limit its control over any temporary on-site staff so as to avoid being classified as a joint employer of those workers.

Both New York law and federal law set forth various factors to determine whether an individual may assert liability against an entity that is not formally their employer. Or, in other words, an individual may be employed by one entity (the staffing agency), is assigned to work elsewhere (the venue), but can still allege liability against both entities.

In order to determine whether that second entity (the venue) is constructively employing that individual, the courts look to

New York hospitality establishments should analyze their current relationships with the staffing and temporary placement agencies they contract with and who provide them with staff such as servers, bussers, and bartenders.

Ilan Weiser is an Associate in the Labor & Employment practice group.

Mr. Weiser exclusively represents businesses of all sizes and sectors on how best to comply with the federal, state and local labor laws

whether the venue: • Did the hiring and firing; • Supervised and controlled employee work schedules or conditions of employment; • Determined the rate and method of compensation; and/or • Maintained employment records.

The courts also analyze whether the individual staffer asserting joint-employer liability against the venue: • Worked at their own convenience; • Was free to engage in other employment; • Received fringe benefits; • Which entity’s payroll they were

66 • July 2019 • Total Food Service • www.totalfood.com

on; and/or • Whether the individual was on a fixed schedule.

that govern their operations. Mr. Weiser’s principal area of expertise is employment law litigation and has vigorously defended hundreds of his

New York hospitality establishments should analyze their current relationships with the staffing and temporary placement agencies they contract with and who provide them with staff such as servers, bussers, and bartenders. The above factors are not exhaustive. Even if the venue satisfies all of the listed factors above, there are still certain ways an employee of a staffing agency may be able to establish that the venue, too, is also their employer.

The critical inquiry to determine

clients in federal and state court and before various governmental agencies against claims of employment discrimination and unfair pay practices.

Mr. Weiser has particularly in-depth knowledge of wage and hour law and regularly defends and counsels his clients in class and collective lawsuits concerning claims for unpaid wages.

Mr. Weiser is also the Chair of the Labor & Employment Subcommittee of the New York City Bar Association Hospitality Committee. He can be reached by phone at 212-370-1300 or by email at iweiser@egsllp.com

continued on page 96

July 2019 • Total Food Service • www.totalfood.com • 67

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Marcum Food & Beverage Summit in New Haven, CT

T

he Marcum Food & Beverage Summits are a series of networking and educational events geared for food & beverage industry executives and the advisors who work with them. After successful events in NYC, Florida, and San Francisco, the latest event was in New Haven, CT on June 5.

More than 160 food & beverage executives met and mingled at the event, which began with an Innovative Emerging Company Showcase, featuring tastings and networking with food exhibitors. That was followed by a panel discussion introduced by Marcum’s Connecticut Food & Beverage Services Leader Randy Harrison and moderated by Marcum’s national Food & Beverage Services Leader Lou Biscotti. Panelists included Sam Garwin, Market Innovation Strategist at Greenwave; Tom Kurz, Co-founder of Remedy Products LLC; and Chris Sferruzzo, Executive Vice President of Bozzuto’s Inc. The evening wrapped with the announcement of the Most

Innovative Emerging Company winner, Maia Yogurt, followed by dessert and cocktails.

The next event in the series will be September 10 in NYC. More information is at http://www.marcumevents. com/food-beverage.

Marcum’s Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help you stay flexible. Our profes-

sionals provide the accounting, tax, and consulting services so that you can concentrate on the growth of your business. Just as our service capabilities are diverse, so, too, are the types of food and beverage clients we serve, including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers. Our focus on improving

(L-R) Sam Garwin of GreenWave; Tom Kurz of Remedy Products; Chris Sferruzzo of Bozzuto’s; Lou Biscotti, Marcum’s national F+B Services Leader, who was moderator

Networking and Emerging Company Showcase

68 • July 2019 • Total Food Service • www.totalfood.com

(L-R) Most Innovative Emerging Company winner -Hamilton Colwell and Nick Appleby of Maia Yogurt, with Marcum’s Randy Harrison and Lou Biscotti

growth and profitability has guided many food and beverage companies in their development from small emerging entities into national and international organizations.

Marcum’s F+B Leader in Connecticut Randy Harrison speaks to the summit crowd

The panel discussion crowd

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Gathering the best and brightest in our field for an evening of networking and vital information.

Join us:

September 10 in New York City

marcumevents.com/food-beverage

July 2019 • Total Food Service • www.totalfood.com • 69

REAL ESTATE PERSPECTIVE

WITH JEFF KRAVET

Vacant Retail Space Solutions: From Pop-Ups To Penalizing Landlords

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s with many real estate professionals, I am deeply concerned with the amount of vacant space on “Main Street”. It’s easy to put all of the blame on e-commerce, but I want to see if we can find a solution.

Like the old saying goes: worry about what you can control rather than what you can’t control.

As I struggle with this issue and work with my restaurant and landlord customers everyday, I am actually thankful for the background that working in Connecticut has given me. In the CT market, you have to do everything to survive. That includes tenant rep, landlord representation and investment sales.

About 5 years ago, I saw a tremendous interest of restaurateurs looking to expand in my market. I was ready and nimble. I completed some of the most prominent and successful restaurateurs in my market. During those negotiations, I realized I liked representing the tenant more than the landlord and began to concentrate on being a tenant rep.

The key to every deal is the motivation of the tenant and landlord. If the landlord wants to rent his space, he/ she can, providing they are willing to make the financial incentives part work. Same for the tenant. If the tenant really wants the space, there is always a deal to be made. A good bro-

I am seeing things I have never seen before. These uncharted waters have brought on new potential challenges: including local governments forcing a landlord’s hand to reduce rent or face a vacancy tax.

Jeff Kravet is a Principal at Stamford, CT based Kravet Realty LLC. Kravet’s career has been highlighted by 20 years of creative selling and leasing

ker can figure out sticking points and minutia, providing everyone is truly motivated to make a deal. There is always a middle ground if both sides are motivated to make a deal. A good broker will find it.

The internet has changed everything. Big Box is getting smaller, junior anchors are in high demand.

Restaurants are desperately needed to drive foot traffic and repeat business. The pendulum has completely swung in favor of the tenant. That’s why I only try to represent tenants.

I don’t see this trend reversing anytime in our lifetime. Only landlords that understand this dynamic shift will hold on to their tenants or attract new ones to vacant storefronts.

That includes reducing rent or CAM, or offering shorter term leases, additional landlord improvements, cap ex or good guy clauses and no per-

70 • July 2019 • Total Food Service • www.totalfood.com

sonal guarantees thereby mitigating some of the risk currently borne by tenants.

The good news for landlords is that very little retail supply is being built, so maybe one day the pendulum might get back to more of an even keel. In the foreseeable future, I believe the tenants hold all the cards in lease negotiations.

It’s a universal trend. The only real exceptions are high growth areas such as Nashville, Austin, Charlotte or Boston. NYC has some of the best demographics in the world with both density and medium income, yet retail vacancy is struggling in some of their key areas as well. Rents need to reflect that tenants don’t make any money if their operating costs are too big a percentage of sales. That is a NYC problem for sure. Having an iconic brand and using it as a bill-

in commercial real estate throughout CT. Kravet currently exclusively represents tenants including Enterprise Car and Truck Rental, Verizon Wireless franchisees with 37 locations.

He closed well over $300,000,000 in investment sales; many of those transactions were “off market”. Jeff Kravet represents tenants everywhere throughout CT and NY. He can answer your real estate questions via phone at 203-430-7811 or via email at kravetjeff@gmail.com

board on 5th Ave for the world to see is no longer enough, the store has to make money. I know I saw the same two deals that you saw with McDonald’s and Krispy Kreme both announcing mega-flagships in Times

continued on page 96

Tri-State Marketing Associates is proud to present SCIP (Selective Corporate Internship Program) with our first annual Ira Kaplan Scholarship: 2019 recipient Malcolm Moreno.

An outstanding member of SCIP’s Leadership Council, Malcolm attends Iona College where he’s currently studying Business Administration with a focus in Finance and International Relations. Among many exceptional attributes, Malcolm is driven, focused, and compassionate.

Ira Kaplan, a longtime member of the food service community, was an educator, trainer and mentor to many. He loved working with young leaders and believed that hard work brought success.

SCIP offers many opportunities for companies with their talented college interns. For more information contact Lynne@Tri-StateMarketing.com

Largest frozen dessert equipment manufacturer in the world.

New READY models from Carpigiani are the only batch freezers on the market with CRYSTAL setting that can be used with dispensing door to quickly fill pints, cakes and more.

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carpigiani-usa.com • gelatouniversity.com/usa (800) 648-4389 July 2019 • Total Food Service • www.totalfood.com • 71

NEWS

INTERNATIONAL EVENTS

HostMilano Fills Up: 500 Events, 2000 Companies Attending

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atering, pasta, pizza, icecream, coffee, the bar, the bakery and décor: all at one unique show. The concepts synonymous with Made in Italy success across the globe will come together “under the same roof” for the 41st edition of Hostmilano (at fieramilano, from 18 to 22 October 2019), an event that is all about innovation and the hotbed of trends in the hospitality world, as well as the ideal place at which to meet the most important firms in the sector, both national and international.

This is confirmed by the fact that, just a few months since its inauguration, 1912 companies have already confirmed their participation (+8% with respect to this time in 2017), 1127 of which are Italian (+7%) and 785 hailing from overseas (+10%), from 54 countries in fact (with newentries including Albania, Argentina, Colombia, Iran, Latvia and Lebanon). As for the exhibitors and their subdivision into macro sectors, it is clear that the Professional Catering and Bread/Pizza/Pasta fields remain the best represented (43.94%), followed by Coffee/Tea/Vending/ Ice-cream/Bakery (37%) and Décor/ Table (19.1%).

But what visitors and professionals will find over the course of the fiveday show is a real global “kitchen”, where a rich menu of exhibitions and cookery demonstrations, samples and tasting pathways, round tables, and cook-offs between bakery maestros, award-winning chefs, baristas and designers will enrich what is the

What visitors and professionals will find over the course of the five-day show is a real global “kitchen”, where a rich menu of exhibitions and cookery demonstrations, samples and tasting pathways, round tables, and cookoffs between bakery maestros, awardwinning chefs, baristas and designers sector’s largest observatory in terms of trends and innovations, investigated in their every glamorous detail.

Partnerships and buyers for a boom sector More than 27 billion Euro in 2018, with a forecast that exceeds 31 billion by 2021. If Ulisse Information System data confirms the fact that business relating to the global Professional Equipment sector knows no bounds (with Italy topping the classification of exporting nations), the same can also be said of the Hostmilano vocation that, edition after edition, becomes a growing hub for global equipment. This is proved, to cite just one example, by the partnership chapter, richer than ever this year with a network comprising the most important associations in the sector, Italian and international.

The latter hail from the show’s main markets of reference, or rather the

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UK and the USA, Spain and Latin America. It is no coincidence that all will be present in Milan in October, ready to exploit the business and networking opportunities of Host. A network that has been created and developed over recent editions and that aims, over the five days of the show, to assemble a growing number of decision makers in the sector, to encourage the bringing together of demand with an international and qualified supply.

The international outlook of the Fiera Milano show is further highlighted by the significant number of hosted buyers that will attend.

Thanks also to the collaboration with ICE Agenzia, there will be more than 1500 operators from 80 countries, with 80% turnover, coming mainly from the USA, Canada, the Middle East, UAE, China and Russia.

All the Ho.Re.Ca trends launched at Hostmilano

are

The “third wave” of coffee, increasingly experiential catering, the customer’s desire for “green”, the sustainability of décor and formats.

As with every edition, the countless declinations of the professional hospitality universe consider Hostmilano the place to be, a key stop on the way to becoming true global trends.

Some examples? Coffee, which, having moved away from the espresso monoculture, is increasingly ready to “capture” new customers who seek quality and experimentation.

Or fashion, now very much part of the room in hotels and kitchens, with its trendy and functional collections.

Not to mention the way design has become a precious element of ‘contamination’ in the bakery and catering world, able to influence both the preparation of dishes and materials on the table. Or, lastly, how sustainability and the green approach have become the key to reinterpreting not only food (even dessert), but also the format and décor of restaurants, thanks to made to measure solutions.

SMART Label Host Innovation Award: hospitality and innovation Core business: innovation. At a show like Hostmilano, always focused on what the future and its trends might mean, a one of a kind project like SMART Label Host Innovation award fits right in, organised in collaboration with POLI.Design, a Consortium of the Politecnico di

continued on page 94

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EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE AHF-NY’s 2019 Educational Seminar & Vendor Exhibition

M

etro New York’s leading Healthcare foodservice executives met at the Sheraton LaGuardia last month for their annual Educational Seminar and Vendor Exhibition.

After a warm welcome from AHFNY president, Patrick LaMont, the group was challenged and stimulated by a wide diversity of topic and speakers.

The morning sessions were highlighted by a presentation on Operational Excellence with Memorial Sloan Ketterings’s Veronica McLy-

mont and Tatanisha Peets.

Kudos to event chair Jill Herling and exhibitor walked away with The afternoon curriculum includand Keith Fitzgerald for creating ed talks on Probiotic Foods with an event in which every attendee continued on page 76 Tabia Collazo and chef Brian Lee Henderson and Using Technology to Gain a Competitive Advantage with digital media expert Soraya Herbert.

The event also included a truly memorable vendor exhibition that included several aisles of the very latest in innovative solu(L to R) TD Marketing’s Steve Coltrain and Glenn tions for the healthcare (L to R) John Tramaglia and Chris Tunis with Larry Cornick from Zumex worked with Rosenman of Dart feeder. customers to create fresh juice solutions

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AHF-NY, from page 74 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 self-operators, the group understands the important alignment between nutrition and healing.

The chapter’s mission is to develop leaders and raise the bar for foodservice 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.

(L to R) Henry Klein and Matt Kuhlmeier of MTucker

Long time healthcare visionary MimiWang of New York Harbor HC System

(L to R) Pecinka Ferri’s Amir Kamal, Ed Pecinka, and John Alfano

(L to R) Imperial Dade’s Daniel Plaut and Andrew Van Grundy of Procter and Gamble

(L to R) Pro-Tek’s Diane Rossi, Kim Bunn Minsk and Ed Daniels

(L to R) Memorial Sloan Kettering’s Tatanisha Peets and Veronica McLymont flank PBAC’s Keith Fitzgerald

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July 2019 • Total Food Service • www.totalfood.com • 77

MENU STRATEGIES WITH ALLIE WAINER Maximizing Menu Quality and Profits With Charcuterie and Cheese

A

s we work with our customers to find opportunities to keep menus fresh and profitable, we see a wonderful opportunity with Charcuterie and Cheese.

A well-rounded cheese & charcuterie menu has a variety of cheeses from soft to hard in texture and mild to bold in flavor. Being both dynamic and complimentary in taste, they connect the guest to the terroir in which the cheese and charcuterie was crafted in. Providing the right accouterments is an essential addition to any board.

By pairing opposite flavors of cheese with accouterments, you can create an umami taste.

Cheese can also be an effective marketing tool for upselling complimentary beverages that pair well with what you are serving. Whether that is a fine wine or craft beer, this addition will enhance the cheese and charcuterie board experience.

It’s all about the pairing. Be sure to provide clear communication on pairing suggestions with a variety of appropriate wines and spirits. Provide a selection with depth and breadth so the guest has a varietal selection of beverages to pair with their cheese and charcuterie as well as their palate preferences. This is a great proven upsell technique to incorporate on your menu.

Don’t forget to keep an eye on continual emergence of craft beer to pair with your cheese and charcuterie menu. The craft beer culture has been

Allie Wainer is the Executive Vice President & Chief Customer Officer of Sid Wainer & Son®. The New Bedford, MA native is a fourth generation member of the Wainer family to guide the firm. She has an extensive restaurant

Flavor infused butter is also popping up on our radar and we think there will be some unique innovation in that category. involved with cheese and charcuterie as long as I can remember and it continues to experience a lift. This is very evident in many of Sid Wainer & Son’s brewery and brewpub partners. We consistently are approached to consult our craft beer friends on developing impactful cheese and charcuterie board selections to pair well with their brews.

We have recently launched a brewery and brewpub specialty program named Sid Wainer On Tap due to the high demand we receive from the brewery segment for cheese, charcuterie, and accompaniments. Whether a brewery or brewpub, the cheese and charcuterie board movement is strong and you can find an option on almost any brewery or brewpub menu. The bitterness of hops and the savory elements of cheese and charcuterie pair excellently!

As you develop you plan, it is important to distinguish the difference between an a la carte approach and a catering strategy. We find with our customers that catering strategy requires a structured and streamlined approach. There is a logistics focused food plan in place for the menu and the experience in which you want to

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provide the epicure. There is usually little waste and you maximize ingredient yield and profit. On the a la carte menu, you are offering a selection of one-off specialties for the guest to create their own experience. The importance of telling the story and flavor profile plays a part in the selection.

This is a much more free-spirited approach to dining and can prove to be a lucrative one. However, you may have to repurpose the a la carte menu items that do not get ordered to avoid waste.

A key to ensuring the success of this strategy is an understanding of some of the newer trends in cheese.

At Sid Wainer & Son we always have our finger on the pulse of what’s hot.

America’s farmstead cheese producers continue to increase the quality and uniqueness of their products. Right now, marinated cheeses, cloth bound cheddars, and unique flavor infused cheeses will continue to be on the rise.

You can also expect craft beer infused or washed cheeses to continue to grow in popularity parallel to the craft beer culture boom. Flavor infused butter is also popping up on our radar and we think there will be some unique innovation in that category.

With the on-going growth in Farm/

and catering management background in Boston and New York. The Dartmouth, MA native oversees the company’s 300,000 square foot storage facility. Allie also had led the company’s commitment to local farms.

Local to Table, we have seen a surge in domestic charcuterie production, which has made sourcing quality charcuterie from food service providers more convenient for restaurants.

Although, the high demand for authentic imported charcuterie is certainly there and not going away. We are seeing more and more charcuterie with clean ingredients, avoiding any artificial preservatives and additives.

Artisanal handcrafted charcuterie is booming on the local level where producers are practicing responsible and sustainable quality production initiatives, such as utilizing heritage hogs and humanely-raised and handled livestock.

Our relationships with local farmers and artisans are very strong. We have an extensive network we partner with to bring quality local cheese and charcuterie to our customer base.

Local is not just a trend, it is a way of dining and we will continue to see the demand for more local and hyperlocal as we progress into the future.

Our valuable relationships with local farms allows us to bring local cheese

continued on page 97

®

BY THE PIECE

BY THE POUND B Y T H E PA L L E T C R E AT E A N A C C O U N T T O D AY AT S I D WA I N E R .C O M BECAUSE THE BEST CHEFS DEMAND THE BEST INGREDIENTS™

MULTI-TEMPERATURE

DELIVERY UPFITS Extend your delivery area and increase your profits with frozen, refrigerated, heated, and ambient temperaturecontrol compartments available in any combination.

Delivery Concepts offers diverse temperature-control solutions for food delivery, full-service catering, mobile vending, and more.

800-255-5183 | deliveryconcepts.com July 2019 • Total Food Service • www.totalfood.com • 79

NEWS

EQUIPMENT SOLUTIONS

Electro Freeze Looks To Industry Veteran Stak For Vision To Expand Marketplace

L

ast month, Electro Freeze, a division of H.C. Duke & Son LLC, announced Greg Stak as their new Vice President of Sales. Stak joins the company from the Vollrath Company, where he was the Director of Sales Operations for Stoelting Foodservice for the past four years.

“It’s a great opportunity, and that’s why I’m here. It’s a tremendous brand with tremendous history. And to be in the US with the breadth of product that we have and to be a part of the Ali Group is an added bonus,” noted Stak, who will

Greg Stak, Electro Freeze Vice President of Sales

be responsible for new customer development and promotion of Electro Freeze products.

On the hire, H.C. Duke & Son, LLC President Tom Hotard commented, “Greg’s experience allows us to continue our focus on the US and international markets as we strive to secure more key account and chain business in the US with our new products and technology.”

The Electro Freeze product range is highly customizable, durable, and reliable. Each machine is made by skilled laborers who test the machine multiple times to ensure that everything is working as well as possible. But this process does not end here; if a machine is ever broken or damaged, Electro Freeze will send a trained and authorized technician to service it as correctly, quickly, and for as fair a price as possible.

It is precisely this reputation as a trustworthy company with a stellar product that has landed Electro Freeze clients such as Dairy Queen, Sonic, and Carvel.

One may assume that Electro Freeze products are exclusively for ice cream and frozen yogurt production. However, the company’s diverse product line allows for much more creativity than one may think.

Included in Electro Freeze’s assortment of products is the traditional

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It’s not just your traditional ice cream shop anymore. We’re well beyond that. Fast casual and white tablecloth restaurants are adding different items to different parts of their menus. For fast casual, this means milkshakes and adult smoothies. For white tablecloth, it’s small, signature desserts.” soft serve machine, a machine for milkshakes, a combination machine that can make both milkshakes and soft serve, a frozen beverage machine for alcoholic or non-alcoholic slushes and smoothies, batch freezers for hard-packed ice cream, gelato, sorbet, and custard, and flavor insert that can allow for much more flavor diversity with a standard softserve machine. Suffice to say, the opportunities for creativity are near endless with their products.

As Stak explained, the industry for frozen product has expanded vastly over the past several years. “It’s not just your traditional ice cream shop

anymore. We’re well beyond that.

Fast casual and white tablecloth restaurants are adding different items to different parts of their menus. For fast casual, this means milkshakes and adult smoothies. For white tablecloth, it’s small, signature desserts. The product also works well for universities and campuses as a standalone, low cost, healthy option throughout the day.”

Electro Freeze’s machines are terrific from an ROI standpoint, since the machines are low cost to purchase and maintain. For many of their clients, Stak noted that their product is their main revenue driver.

July 2019 • Total Food Service • www.totalfood.com • 81

HALDEMAN ON DESIGN

Rebranding Your Current Restaurant Raymond Haldeman is one of the leading entrepreneurial authorities on Bar, Restaurant & Nightclub design and operation in the country.

He parlayed his successful career as a well publicized Society Caterer and Restaurateur into a thriving Restaurant Design business. His development of functional designs with wow-factor, has become an industry standard. His latest restaurant design and rebranding projects include the total renovation and rebranding of the Pilot House, now Fins Bar & Grille, in Cape May, NJ, the design and subsequent expansion of Cuzin’s Seafood Clam Bar in Marlboro, NJ, Before - The Pilot House

A

s a former restaurateur turned Restaurant Designer I am often face to face with struggling restaurateurs eager to ask me questions about today’s restaurant rebranding trend.

In recent decades big hospitality corporations have taken a whale size bite out of independently owned restaurant hides. The pendulum is starting to swing back however as bold and creative entrepreneurial rebrands are enticing a younger hip audience who grew up eating in chain restaurants into their establishments, and now aspire to a more original and engaging experience.

As with running a restaurant operation, restaurant rebranding is a comprehensive endeavor and owners must be honest with themselves when they assess their shortfalls

and Beacon 70 in Brick, NJ.

After - Fins Bar & Grill

and address the right strategy for an effective turnaround. A cosmetic make-over and name change will not improve a restaurant’s image if the the food and service still lack consistency. However, in the face of strong competition from corporate franchises. a designer-rebrand, when combined with improved kitchen function, the right menu, a price point that services the location’s demographics and an upgrade to servers’ knowledge and attitude can provide an immediate “aboutface” for any operation experiencing declining sales & waining popularity.

Yes, a restaurant rebrand can, in one day, provide a restaurant with an entirely new start. In one day, sarcastic Yelp reviews will disappear forever, in one day, cold food, bad meals and long waits experienced

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by customers sworn not to return are forgotten. In one day, rebranding is an opportunity to mold and craft public perception anew. This opportunity when approached comprehensively can put any restaurant back on the road to profitability and give weary operators a reason to be excited and optimistic about the future of their establishments once again.

This time around smart owners will align themselves with a restaurant rebranding and design professional who is intimately familiar with running a restaurant. This crucial decision often determines the degree of success of newly rebranded restaurant operations as most interior designers, without having experienced the actual management of “day to day restaurant operations” unwittingly sacrifice

function for visually appealing design. This shortfall can be costly to an operator as it can detract from the efficiency of the operation and marginalize the efforts of a newly trained and eager staff to provide the ultimate dining experience for the customers on par with the new design.

So, indeed restaurant rebranding does cost money, but this time, with the guidance of a restaurant rebranding specialist, the money will be spent wisely. I recommend operators remove any trace of the previous operation so restaurant patrons experience the reinvented eatery as new, valuable and exciting. By the same token, from a business perspective it is not only the best option available to the restaurateur but a bargain when one con-

continued on page 101

July 2019 • Total Food Service • www.totalfood.com • 83

NEWS

VENTLESS SOLUTIONS

Dominant Diners: Are You In A Millennial State of Mind?

M

ove over Generation X, there are new Dominant Diners filling up restaurants these days!

At Motion Technology Inc., we know how important it is to cater to the new kids on the street, Millennials. As it turns out, Millennials are looking for certain things to get the most out of their dining experience, so let’s take a look at what exactly those things are!

It is 2019 and one of the biggest things in foodservice is delivery. With food delivery apps like, Grub Hub, Door Dash and Uber Eats, the at home dining possibilities are endless.

For millennials these apps provide a solution to a never-ending need for convenience. Having a jam-packed schedule can make it seem impossible to fit in a meal, let alone three. But when EVERYWHERE delivers, finding something tasty just isn’t an issue! Restaurants can capitalize on delivery by owning the right equipment. With our highspeed oven and fully contained fryers, operators can prepare delicious food quickly, to keep up with the need for delivery.

But no one wants to eat in every night. Young people still want to get out, when they can afford it, and submerge themselves in the experience of dining in a restaurant. Experience is key. Today, diners want food that not only tastes amazing, but looks and sounds amazing too. Fun names, or even themed dishes are a great way to attract millennial diners. They want to post about it before they take that first bite, ensuring the world knows where they ate, and just how fabulous the whole experience was. Even customizing dishes is the perfect way to heighten the meal. Again, capitalizing on this means having the right tools.

Our MultiChef XL oven prepares photo-worthy pizzas and quesadillas in no time at all, keeping cameras flashing and guests posting.

Now, it can’t be all about convenience and good looks. Millennials are passionate about a lot of things, but one thing in particular that concerns young diners is how their meal affects the environment. From paper straws to food composting, millennials just want to make sure there is a future

for this big, beautiful planet. Here, at MTI we understand the need to do our part. For about 30 years we have been producing the AutoFry, a ventless fryer that can pretty much fry up anything under the sun, and we know the best frying practices. Filtering your oil is essential for good tasting food, but also for the environment. With our oil filtration systems, you can feel good knowing that you’re cutting down on your total carbon footprint as you reduce the amount of oil you use. By

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84 • July 2019 • Total Food Service • www.totalfood.com

reducing your oil usage, you reduce your footprint in transportation, production and emissions related to the buying of unnecessary oil. Fried food without the guilt...well, kind of!

It seems clear to us the foodservice industry is growing and reaching all new kinds of heights. Delivery, technology, and experience seems to be leading the way and Motion Technology Inc., could not be more excited to be along for the ride!

MultiChef XL ™ High Speed Oven

July 2019 • Total Food Service • www.totalfood.com • 85

LIZ ON TABLETOP

TABLETOP SOLUTIONS

Using The Summer To Redefine Creativity

W

hether you are opening a new restaurant or dining facility or looking to reinvigorate an existing property, a key to success is creativity. We think the summer season is a great launching pad for making some of those changes and re-energizing your operation.

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.”

So among our suggestions is working with your culinary team and food and beverage distibutors to create lighter and fresher summer menu.

Salads and seasonal items are a great go-to for putting creativity back on the plate. How about cooking using more herbs and flowers. Even a call to you local agriculture department (aka Jersey Fresh etc.)could help add more fresh and local items to your menu to spark creativity.

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

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

Creativity is not doing something different just to be different, it is putting your own twist and personality on something that works. 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 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.

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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 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).

Again, we suggest utilizing the summer as a backdrop for serving some of these new ideas. We like really nice melamine for outdoor dining. This summer, plates with a matte finish and “trays” are in. How about a creative approach to flatware with matte and gold, bronze and black?

In redefining creativity, we see how it reinvigorates an attentive involved staff, making suggestions to patrons.

We also wanted to make the experience 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.

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.

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.

Among the quickest place to reset creativity is on your cocktail menu. From clubs to restaurants, we are seeing the infusing of liquor, bitters and syrups with herbs. Why not finish by garnishing with edible flowers, herbs and lavender. Let’s build out that newly updated cocktail menu with stemless wine glasses for the summer.

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 you get invigorated with a fresh new summer look. Don’t hesitate to write or call with questions.

July 2019 • Total Food Service • www.totalfood.com • 87

THE ESSENTIALS OF HOSPITALITY PR

WITH LINDA KAVANAGH

Staying Relevant In A Fickle Market From Press Releases and Influencers to Self-Promotion and Collaborations. What’s News When You’re No Longer New?

M

y bio states that when I left my life as a chef I “traded my apron in for the almighty press release.” It’s been 22 years now, and needless to say, I’ve written a ****load of press releases! My early history with press releases was a love-hate relationship. Probably because I was trying to be a creative writer, clever, and all too often, overly detailed. I graduated to “telling it” instead of “selling it” and my writing became more fluid and the information provided was more of a cook-by-feel style than a follow-therecipe approach. I believe press releases (still) work and those writers, editors, influencers, and consumers who read them, plagiarize them, or share them will always rely on these circulated nuggets of information to stay informed.

The food industry is a wonderful newsmaker with an always freshly paved information highway from which to tell a story. Its pop culturelike status has made room for such information beyond trade publications and stuffy big city newspaper restaurant reviews (who even has those anymore?). Today, restaurant openings, food trends, chef profiles, sustainable practices, seasonal round-ups, and Yelp controversies find themselves in the “pages” of lifestyle publications, business sections, community news, social media, and

Linda Kavanagh is the founder of MaxEx Public Relations, LLC. Prior to launching her company in 1997, Kavanagh spent ten years in the

digital outlets across all platforms.

With such a wealth of information to share and so many places for this information to be found, why are publicists and business owners still clamoring to get their voice heard and their information placed? Are we missing something, or is the media? Is social media dumbing down the information? We know there aren’t enough people to support the amount of restaurants we continue to open. Are there also not enough news outlets to accommodate the amount of information out there?

How does one play this game?

The Honeymoon Stage “New” is a solid news item. But don’t take it for granted. A new restaurant or product must still be communicated properly. Nobody is owed coverage and these days, many outlets are not going to work hard to find the information. Take advantage of your honeymoon stage and be sure to get ahead of a consumer review or online listing and get the right information to the right people. Always send artwork along with your press release to increase your placement odds even more. Take advantage of all of those great local news outlets that allow anyone to post content.

Publicists and business owners should have a list of these news sites at the ready and stick that 500-word press release and photo in as many

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outlets that offer this option. Keep in mind, next month you won’t be new anymore.

culinary field, ultimately leaving the kitchen side of the business, trading her apron in for the almighty press release. Kavanagh’s experience in the

Consistency It used to be about the “feature” or those sacred restaurant reviews. It’s a new day. One-offs don’t work like they used to. Staying relevant when your restaurant is operating in an overly saturated market and your audience is grappling with information overload is challenging. The key to keeping your toe in the water is to create what my office refers to as “excuses” for outreach. Do not confuse this with sending out a media alert for every weekly special you prepare.

This will merely cause media/influencers to tune out when they hear from you. Give them something that will cause their readers or followers to “like” their post, write a comment, or share it with others.

Consistent placement comes in many forms and within many formats.

• Map out national food holidays, seasonal menu change dates, unique events, and business news (if any) such as significant hires, renovations, or the planting of a massive herb garden. These are media alert worthy. Media alerts are short, simple, and sweet, 300-word announcements. Add that photo too! Show off your hand rolled pici dish for Na-

restaurant industry adds another layer to her skillset, separating her from other publicists. Kavanagh is also the director of the New England Culinary Group, a 501(c)(3) professional organizational and support arm for the food service industry.

tional Pasta Day for a quick media placement or social media post.

• Invite social media influencers to your restaurant, whether as a private dinner or in a group with a few of their fellow-instagrammers. They tend to travel in packs – it’s a “thing”.

Take advantage of it. It’s a win-win for everyone. They get seen and take their food pics for free. You get your food pics, raves, and information posted and tagged to social media.

• Collaborate. These type of events, offerings, and promotions are intriguing to the media and the consumer. Slow August? Chef swap for a night! Do you own multiple locations? Create your own damn restaurant group week. Is every restaurant or coffee shop on your block anticipating a slow month? Rally together and create a “West Main Street” August discount card. Again – newsy!

continued on page 90

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July 2019 • Total Food Service • www.totalfood.com • 89

Kavanagh, from page 88 And all of your neighbors are promoting one another.

Media Darlings and Favoritism It happens – all too often. The same establishments or chefs will often rule the media airways for a time. Their perceived hotness and high readership or engagement when their restaurant or food graces a particular media outlet is just too good for a struggling outlet to pass up. And lest we not forget, nowadays, a large majority of influential social media pages and news platforms are being operated as someone’s hobby or side job. Gone are the days of accountability and ethical responsibility. It’s their world and we’re just living in it.

We stopped whining about it and simply employed a few strategies.

• Most digital platforms run their content in tandem with their social media posts. And no outlet will turn down advertising, sponsored content, contest giveaways, or special offers for their readers. Insert yourself into the fold, even if it costs a little bit. Create your own relationship with that outlet and provide them with the content and engagement on their page that they crave.

• Take a beat. Limit outreach to unique content only. Offer an exclusive. Do all the work. Write the article, provide hashtags, provide edited artwork, include links, and possibly include an exclusive tasting or behind the scenes visit to your restaurant’s pre-opening stages.

• Share a post or an article that’s been written about someone else’s business on your own social media pages. Offer support or congratulations. Tag the media outlet. Get right in there with them and engage with their audience. If you can’t beat them – join them.

Go ahead, write that press release.

But, it’s only the beginning. Staying in the game is where the real work begins.

Pinky Cole, from page 26 not a vegan restaurant. It’s a restaurant that offers a different alternative and helps people to reimagine food.

My core audience is people who are hardcore carnivores. When it comes to my business, people get excited about standing in line to see all of these cool, people come together in the name of food, and then they also get to eat something that’s familiar to them that doesn’t taste like it’s plant based. But it’s something that you want to keep coming back for more.

What’s the average price for your food?

On average the average ticket is about $32 dollars. So a burger can range from $12 to $19 for one of our popular burgers called Dancehall Queen. We also have something called a Menage A Trois, which is triple threat burger that comes with a vegan patty, with lettuce, tomato and bacon.

There’s the shrimp with all kinds of fixings.

Sure we are expensive but it’s all about value. You pay a lot of money for the food but not only are you going to get a fantastic experience, you’re going to get the customer service that comes with it and you get a damn good burger that doesn’t even taste like it’s cruelty or animal free.

So as you look at building the business, if someone wants to franchise a Slutty Vegan, what does their culture and beliefs have to be?

Well it’s interesting because this thing took off from the very start. The original intention was to franchise the business. But I realized I’m not at a place where I’m willing to give my baby to anybody right now. The aim is to really grow it slowly because we know that it’s bigger than burgers and fries. So our culture is bringing people together who are not so familiar with the lifestyle, but they can fall in love with it based on the experience of dining with us.

Beyonce and Jay Z made veganism

90 • July 2019 • Total Food Service • www.totalfood.com

so cool right now. So many people are going to adapt to that lifestyle because now it’s something that’s cool and is trendy. People want to be a part of it.

the burgers look better. So when I did my design, I wanted to be very simple and straight to the point and accessible for the employees.

We live in an overweight society these days. Do you think you’ll end up in the school food service business or have any interest in fixing the core of the problem?

Well, that’s the plan. I think that I have a really great advantage right now because I am like the black Vegan God. Anything that I tell people they are going to buy into because they know me and they love me and they trust what I’m selling.

It’s very important to reach back to the children in the communities we serve. I do a lot of philanthropy and it includes children because the children are the future and I know that may sound cliché but we’ve got a commitment to the kids first. So my intention is to make sure that if we could put Slutty Vegan in the middle schools instead of them eating bad things, we can shift the narrative of what kids know what to eat. It’s hard and unfair to blame kids for eating what is given to them.

How would you describe your cooking process?

So we make everything to order so you get your food in about eight minutes or less which is pretty impressive for new business. So we don’t hold anything. So the line is pretty long but not the wait time. Everything is fresh.

Burgers, fries, nothing has been sitting. We take pride in using fresh ingredients to make that whole experience sound because people stand in line for two hours. We want to make sure that if you’ve been in line for two hours, you can come get a fresh burger and you are happy about it.

So what’s the approach in terms of the mechanics of running the business?

My approach was to create two distribution relationships. I use Gordon for my food trucks and Sysco for the restaurants. I have found that it’s important that I have two because if one of the companies runs out of something, the other distributor can supply me with that.

Talk a little bit about how you designed the kitchen and how you’ll design future kitchens.

It’s funny because my kitchen actually changed twice already. So we initially were going with a regular flat top grille and then we transitioned to the open-flame grille because we wanted to have that cookout feel and it made

How do you go about marketing the restaurant?

We do a lot of social media. So now we have 216,000 followers in nine months. So everything that we post is informational news and that is how people find us and we are building the brand. We use Instagram to post menu options for the day. Social media is the driving force of our business.

Do you see a good opportunity for a television show at some point?

I’m actually working on that. There are a few deals that I decided not to sign. I’m just trying to find the proper person to get into partner with. I’m looking forward to the possibilities. I think it’s cool to be able to be a black woman owned business. it gives me a platform to teach people that you can do it too.

You should be so proud of what you’ve done. It’s amazing!

I am so proud. You know I’m really happy that I have a solid team around me. Nobody expected this business to grow every day. It’s a learning lesson we literally learn something new every day.

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

Finding Your Ideal Food Cost

K

nowing your ideal food cost is important because it’s one of the numbers that helps you calculate your target food cost. Your ideal food is what your food cost should be if your ran a perfect restaurant, where there is no theft, no waste, no spoilage. To find this number, you need accurate, up-to-date recipe costing cards and your menu mix from your POS system, which tells you what your customers actually ordered. Since a perfect restaurant doesn’t exist, this number is referred to as an ideal or theoretical number.

Let me put it to you this way, menu mix is critical to finding out where your food cost should be in your restaurant, not based on a national average. Understanding menu mix and its effects on your overall food cost is what allows you to sell a frozen high cost appetizer at a 38 percent food cost out of a box and into the fryer because you sell the living heck out of your fresh hand cut French fries at a 5 percent

food cost.

I like to simplify this with this example. Let’s say you have a menu with only two items. You sell one item at a 1 percent food cost and you sell the second item at a 99 percent food cost. Now imagine in a calendar month you sell 100 total items and 99 of them are at a 1 percent food cost and the other one is at a 99 percent food cost. What do you think your food cost would be?

It’s 1 percent, right? Selling only one item at a higher food cost isn’t going to move the needle. Now let’s reverse that and say you sold 100 items, of which 99 items were at a 99 percent food cost and the other one at a 1 percent food cost. What do you think your food cost would be? It’s 99 percent, right? Selling one item at 1 percent food cost, again, will not move the needle.

The ONLY way to know where your food cost should be based on what your customers order is to have the following information:

• Accurate, up-to-date recipe costing cards for EVERY item you sell.

• A menu price for each item you sell, before any discounts are applied. Again, this is referred to as the gross sale price.

• Last, but not least, you need your product mix from your POS system, often referred to as an itemby-item sales report, sales mix report or a velocity report. It’s just a listing of how many you sold of each item you sell.

Once you have all this data, you simply total up all the product used and divide it by the gross sales. This will give you your ideal food cost.

Since we are not robots and don’t run perfect restaurants when it comes to food preparation, I would give your kitchen manager or chef 1.5–2 additional points over ideal as a food cost target they should be hitting. If you needed to hit a 25 percent food cost to achieve a 55 percent prime cost (your total of cost of goods sold, which includes food,

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with his trademark Restaurant Prosperity Formula.

Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit davidscottpeters.com.

beverage, draft beer, bottle beer, wine and liquor costs, plus your total labor cost, to include taxes, benefits and insurance), then based on your current menu and customer ordering habits, you need to hit an ideal food cost of 23 percent or less.

This is just one of the numbers you use to manage food cost in your restaurant, but it’s a great place to start.

Understanding menu mix and its effects on your overall food cost is what allows you to sell a frozen high cost appetizer at a 38 percent food cost out of a box and into the fryer because you sell the living heck out of your fresh hand cut French fries at a 5 percent food cost.

92 • July 2019 • Total Food Service • www.totalfood.com

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by www.admiralcraft.com July 2019 • Total Food Service • www.totalfood.com • 93

HostMilano, from page 72 Milano, and with the support of ADI - Italian Association for Industrial Design. The contest, which in its last three editions has awarded more than 150 prizes and 20 honourable mentions to key players in the Italian and international professional hospitality world, now sets a new record, having received 213 applications, compared to the 176 of the 2017 edition.

As ever, the six-member international jury of university professors, professionals and national and international experts with enormous experience in design, hospitality and energy saving will vote on the degree of innovation and the smartest solutions presented by the competing companies. The panel will assess and select the candidate products, services and projects based on the following criteria: efficiency of product or service functions, effective-

ness of products and ease of use of services, and innovative usability, technologies and benefits for users.

BeMyHost: 20 trendsetters from all over the world An all-encompassing look at everything that is happening in professional hospitality around the world.

This is ensured thanks to the Host Ambassadors of BeMyHost, a project that returns to Hostmilano stronger than ever before. 20 influencers in total, hailing from the USA, Canada, Brazil, the Arab Emirates, China, Japan, Australia, Spain and India (as well as Italy of course). Selected from among key Ho.Re.Ca sector insiders in each country, they are called upon to “capture” the latest hospitality trends seen around the world. The same ambassadors will be present at the show, guests of Fiera Milano, as they create real-time news reports

covering the stands and events. Before that though, they will use their images and social media posts to outline just how professional catering, coffee, décor, the bakery and the ice-cream parlour are “changing face” around the globe.

More than 500 scheduled events A menu of more than 500 events across all sectors, from the bar to the bakery, by way of catering, décor, the ice-cream parlour and arte bianca.

Edition after edition, Hostmilano has not just become the place to be, a meeting point for the most important national and international firms in the Ho.Re.Ca sector, but also one that anticipates the trends that are set to mould the hospitality culture in the Third Millennium.

The reason is simple, the five-day Fiera Milano show not only a unique business opportunity in which to

find innovative equipment and solutions. Among the stands and halls, visitors can also enjoy a real multisensory experience, from company presentations to cookery demonstrations by award-winning chefs, from creations by bakers and cake designers to exhibitions by the best baristas and bar tenders. There is also room for in-depth analysis and seminars providing the latest updates as to market evolution and the hottest topics of the day, whether this be training and apprenticeships for youngsters entering the profession, the challenges facing professionals at international level, sustainability of processes and layouts, communication and sales techniques, or the innovation of formats.

For updates, go to www.host. fieramilano.it/en, @HostMilano, #Host2019.

www.host.fieramilano.it/en

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July 2019 • Total Food Service • www.totalfood.com • 95

Staffing Agencies, from page 66 whether such a joint employer relationship exists pertains to the degree of control exercised by the purported employer over the employee of the staffing agency. In a general sense, the staffing agency should be the only entity concerned with the basic terms of the staffer’s employment, such as onboarding, scheduling of assignments and document retention. The staffer should only be receiving company policies, or an employee manual, from the staffing agency itself. The staffing agency should be the only entity providing any materials and/or equipment the staffer requires in order to perform their job, such as aprons or a uniform.

The venue should also make sure that the staffing agency has its own management on-site supervising its respective staff. The staffing agency’s manager should be the one

checking staffers in and out and recording their time worked, as well as conducting team meetings to discuss the event and each staffer’s tasks, assignments, and the event menu, without the involvement or presence of the venue’s representatives. The venue, at a maximum, should only exercise incidental control over the staffers working inside their establishment, or in other words, simply making sure the event goes smoothly without having direct interaction with the staffing agency’s employees.

Labor law claims that assert joint employer liability against hospitality establishments and staffing agencies are not unique to New York, however, New York establishments are among the most vulnerable to costly claims by employees of the staffing agency. Specifically, New York’s statute of limitations for

labor law violations allow plaintiffs to seek damages back six years, whereas New Jersey or federal law, for example, only provide for a two or three year state of limitations.

Moreover, New York’s stringent laws pertaining to mandatory charges such as administrative/service fees may allow the staffing agency’s employees to recover those charges as purported gratuities if certain technical requirements are not met. (See https://totalfood.com/banquethalls-mandatory-fees-risk/). Many New York establishments have been held liable for unpaid gratuities to staffers such as bartenders and servers under a joint-employer theory because of the degree of control and supervision exercised, even though the venue did not directly employ those staffers.

In essence, the less the venue is involved, the less chance there is of

the venue being deemed a joint employer and potentially being on the hook for any labor violation committed by the staffing agency. No two situations are the same. The court will always make a separate factual assessment of the degree of control exercised by the venue in determining whether a joint employer relationship exists. New York hospitality establishments who utilize the services of staffing agencies and their employees are urged to examine their practices to ensure their involvement is as limited as possible as it pertains to the staffers who work on their premises.

his/her NOI (NET OPERATING INCOME) has been reduced. Now you want to fine the landlord on top on the losses they are already suffering from. It will drive down property values and reduce the investor pool willing to invest in real estate. I don’t believe that is a positive outcome, even if rents drop a bit.

Additonal pressure on retail vacancies is coming from “de-malling.”

Many of Metro New York’s municipalities are also feeling the pressure of their retail malls becoming dinosaurs. They need to be reinvented, sports themes, escape rooms, virtual reality rooms are replacing traditional big box retailers. You have to give the consumer a reason to leave the house, they order on line for everything. The catch phrase is experiential retailing. The sooner the mall figures it out, the better position they will be in.

One of the really creative solutions

that we are seeing on Main Street and in the Malls is the advent of the PopUp store. They are essential to the tenant to test a new product or service in a particular market without extreme risk of failure. The landlord wants new ideas for retail concepts.

It’s truly a win-win for the landlord and tenant.

The good news with all of these challenges is that this is a great time for a restaurant to shop for space to launch or expand. Landlords are starting to figure it out, albeit slowly.

A good restaurant can make or break a shopping center. It’s crucial for the success of the entire center, not just the vacant space.

I am here to help. Call me 24/7 at 203-430-7811 or my email kravetjeff@ gmail.com. In fact, I am somewhat embarrassed that there is virtually no time where I can’t be reached. I don’t do downtime well. I love what I do and truly can’t get enough of it.

Vacant Retail Space, from page 70 Square. I’m telling you rent needs to reflect this new reality.

I have certainly seen the pendulum favor landlords before but that ship has sailed. Amazon and the plethora of online retailers have changed the leasing environment forever. It feels to me like we are in uncharted waters.

Those realities in the past have always led to rents coming down and lenders foreclosing on failing projects. The assets get sold now with a much lower cost basis, thereby enabling the new owner to reduce rents.

As I work with my clients to find a solution, I am seeing things I have never seen before. These uncharted waters have brought on new potential challenges: including local governments forcing a landlord’s hand to reduce rent or face a vacancy tax.

It strikes me as a knee jerk reaction. Maybe the landlord is doing an assemblage and can’t rent the

space or they lose all the development rights. Maybe it’s a structural vacancy, meaning the landlord needs to keep it vacant in order to remodel or redesign the space. Maybe the cotenancy being offered would hurt the center’s existing tenants. I believe in free markets. The landlord may have loan covenants and can’t lease the space under a certain dollar amount or it triggers additional loan reserves or worse a loan default. That is just not fair to a landlord who has invested in the property.

Certainly the potential of a potential tax could be a very useful tool for the broker. Imagine being able as a tenant rep broker to use the potential tax as leverage to get the landlord to reduce his rent. I am just not sure I am entitled to that additional leverage.

It feels like insult to injury. The landlord has vacant space. His operating expenses remain the same yet

96 • July 2019 • Total Food Service • www.totalfood.com

Wainer, from page 78 and charcuterie to the market in the fastest, freshest, safest way possible for our customers to enjoy.

It is also important to keep an eye on trends in flavor profiles. Savory ingredients continue to be on the rise, as savory is certainly one of the most prominent palate characteristics in the charcuterie segment. You will continue to find uniquely crafted charcuterie products that offer a diverse delivery of flavors as local artisans continue to push the tastemaker envelope.

Many of our restaurant and hospitality customers have also asked us to help them create solutions for vegetarian or gluten free charcuterie boards to serve the ever changing needs of their dining patrons.

So at Sid Wainer & Son, we have curated a global network of quality artisans who are masters of their craft.

Whether it is charcuterie, cheese, or the world’s finest olive oils, we have

the capability to deliver what you need. That includes vegetarian and gluten free charcuterie options. If we don’t have what you are looking for, we will find it for you.

Among the other trends to keep an eye on is the re-emergence of a “cheese” course. We are seeing a version of a cheese course on most menus. In fact, our cheese segment continues to grow as a specialty food and is a leading category. The cheese course provides an easy add on to a menu for any time of the day.

With family-style sharing becoming more popular, cheese plates continue to find a home on many menus.

As you look at the P&L side of creating a cheese and charcuterie strategy it is important to keep an eye on the recent tariff issue. Tariffs have influenced the motivation of local producers to get into the handcrafted segment of cheese and charcuterie. You will continue to see the rise of these producers stateside. Recent

new proposed tariffs on European goods would potentially hike up the tariff on imported European cheese and charcuterie that in return would impact the food costs of imported specialty goods such as cheese and charcuterie.

The most common economical factor with cheese and charcuterie is on the regulatory side. Regulations on cheese and charcuterie products can sometimes be time consuming to navigate. With certain restrictions on aging minimums and protected geographies, as well as consortium involvement, cheese and charcuterie can be more arduous than one expects, at times. So our mission at Sid Wainer & Son is to do that homework for our customers so that you can stay focused on serving your patrons.

Our goal is to help you tell a story to your customers. We help you build a cheese & charcuterie board that is an experience. Be sure that

you are communicating the details of the cheese and charcuterie you are serving. If possible, use signage or menus to provide geography, craftsmanship details, claims, and any additional information on locality if appropriate. Cheese and Charcuterie should be presented in an elevated fashion and come with pairing suggestions as well as bountiful accompaniments that provide additional layers of flavor that complement the board.

We are always here to help with guidance in these areas and are happy to do so. We welcome all of our current and future customers to our headquarters in New Bedford, MA to meet with our cheese and specialty food experts on menu and board development.

You can also call us at 800.423.8333 or log on to SidWainer.Com to request more information on menu development and cheese and charcuterie board design.

facilities, while Carbone focused on the exhibition elements at the Paris Café. In both cases, they worked closely with equipment dealer Culinary Depot, led by Israel Wolner and his team, to do a great job and get the project open on time.

I will look back at this project as a unique opportunity to be part of a team that has re-created something of historical significance.

additional buildings, we were involved in the construction of three new kitchens. It was fascinating watching how they dug down 40 feet and pumped out water for four months. Many of the challenges in the kitchen were focused on the installation of gas and electric.

For example, the hoods needed to be redesigned due to the need to meet low profile load and height restrictions. Halton made the process easy with their energy efficient solution. In fact we were able to create a system with Halton in which a fan is only operating when it is in use which creates enormous savings.

The fabrication was a challenge not so much in scope but in terms of time line. Next Step had preferred vendors who simply could not make the timeline. So we opted for South

Jersey Metal. Their guy Eric has done a great job for us through the years on a number of different projects.

We brought in Carbone to provide the finishing custom fab touches for the Paris Cafe. Next Step looked to us to help them build a series of cooking lines that could support a wide diversity of needs from catering to high end a la carte. We utlized Montague’s ranges to meet those needs.

Keep in mind that you are dealing with supporting the cooking needs of five different areas from the “Connie” to Jean Georges Paris Cafe. Among the special touches are a WoodStone oven that is being used for pizza and more.

What an amazing experience to work on a truly once in a lifetime project like this and be part of such a special team. Beautiful.

TWA Hotel, from page 62 port to service the hotel, à la carte restaurants, and banquet facilities.

We began with the bank of walk-ins in the basement and supplemented them with walk-ins in each of the independent kitchens.

One of the challenges throughout was planning the necessary infrastructure in the historic flight center building, especially positioning drainage. This required working together with the engineering team to consider issues including raising drains, working with curbs, and creative drainage drops.

Our approach to custom fabrication was very much dictated by time.

With the clock running to get the hotel open, we were very fortunate to have two talented firms in EMI Industries and Carbone Metal Fabricator. EMI handled all back-of-house

Israel Wolner’s Approach: Our job was to support the kitchen design from Eric McConnell senior vice president of Next Step Design.

We also worked closely with the teams from the developer Morse/ MCR and Turner the contractor.

From the very beginning, you could feel the passion for the project. Due to the fact that they had added three

July 2019 • Total Food Service • www.totalfood.com • 97

NJ Wineries, from page 40 York, and also Texas receive attention. Globally, we’re definitely not on the map yet. That’s somewhere we’re hoping to get to.”

Sharrott understands how a wine from New Jersey might be offputting to a longtime wine enthusiast.

“There is still some stigma, or an old belief that NJ only has cheap, sweet wines,” said Sharrott—addressing the industry’s hesitancy towards NJ. “But, boy that sure has changed. We have some sweet wines, which are very popular. But we make a variety of really fine, dry wines. Those wines are the ones that build the reputation.”

Jersey’s wine producers understand that the only way to continually promote the state as a leader in winemaking is to develop a wide variety of high caliber wines. Both Villari and Sharrott have continually proved themselves by putting

Robert Fiorito, from page 12 their product up against the best in the world.

In the most recent Finger Lakes International Wine Competition in New York, Sharrott Winery took a pair of gold medals, for their NV Pinot Grigio and 2016 Wicked Port wine. Villari earned three silver medals and one bronze. The Garden State even produced a “Best of Show” out of Plagido’s Winery.

Until these vineyards are nationally and internationally known for their product, the businesses will continue to foster their grassroots following, host wine tasting events, partner with other local restaurants or bars, and do it all to ensure the Outer Coastal Plain is taken seriously by “WineOs” around the world.

“The key is producing high quality wines, validating that they are high quality, and making them available to the public,” finished Sharrott.

98 • July 2019 • Total Food Service • www.totalfood.com

erage. In addition, businesses typically buy minimum flood coverage limits, but don’t consider that floods can come from even minor storms or no storm at all.

Examine deductibles. What type of deductible do you have on property coverage – a percentage or flat deductible? A calendar year or occurrence deductible? If your business has a lot of locations, occurrence or percentage deductibles could potentially be more costly. Additionally, many policies will have lower deductibles for wind and hail events than for a named storm.

Watch out for escalated cybercrime exposures. Phishing and email scams that include malware are known to increase post-storm, when companies are more vulnerable to cyber intrusion and attack. Consider

cyber liability coverage, if you do not already have a policy in place.

Hurricanes can pose a major challenge for the hospitality industry. By taking the appropriate steps ahead of time and working with the proper experts, hospitality companies can help to ensure that they can weather any storm. Review your policy with an experienced insurance advisor now to ensure that you have the coverages and policy limits that you need to be adequately protected before a storm strikes 1. https://www.fema.gov/media-library/assets/documents/108451 2. https://www.earthnetworks. com/blog/2018-hurricane-seasonwrap-up-heres-what-happened/ 3. https://www.noaa.gov/media-release/noaa-predicts-near-normal-2019-atlantic-hurricane-season

July 2019 • Total Food Service • www.totalfood.com • 99

Plant Based World, from page 34 the creation of a new world of plant based cheeses including Miyokos.

The two-day conference program offered CME accredited education for healthcare professionals presented by The Plantrician Project. A separate business track showcased educational content for a vast network of retailers, food service providers, entrepreneurs, brand developers and investors. The hybrid event at the Javits also uniquely feature a consumer element, opening the doors on the

final day and providing access to the expo floor and invaluable education for the public as well.

“Plant Based World Conference & Expo was launched to serve the singular purpose of bringing this conversation to a mainstream audience,” said Joel Davis, founder and CEO of show organizer JD Events.

“Everybody was welcomed to attend, from individuals and medical professionals who are interested in learning more about the plant-based

100 • July 2019 • Total Food Service • www.totalfood.com

movement to businesses that offer plant-based products and services or are looking to get involved in this fast-growing sector.”

The event truly served as a Father’s Day gift for the trade show veteran Davis.

PBW was in fact the brainchild of his son Ben. “He was living in Denver and came East for a visit. I matter of factly asked him to look at a couple of ideas for shows and somehow no matter how hard I tried, I knew we

simply had to launch PBW.” Ben Davis was non-stop on the Javits Show floor as he orchestrated what will surely become a must see for chefs and foodservice professionals in 2020.

The Project’s co-founder Tom Dunnam expressed, “The leadership of The Plantrician Project has waited for the ideal opportunity to replicate the success of our International Plant-Based Nutrition Healthcare Conference on the East Coast. We’re confident that we’ve found that opportunity in Plant Based World Conference & Expo. As the leader in plant-based nutritional education for the healthcare community, The Plantrician Project looks forward to bringing world-class medical education to PBW. We are excited to work with JD Events and everyone involved to promote PBW and communicate to healthcare professionals and the public the science and hope-filled message about the overwhelming benefits of a plant-based diet on human health.”

“An event like Plant Based World Conference & Expo is timely and necessary to help foster dialogue and sharing of ideas and expertise that can accelerate the growth of the plant-based food industry,” said Nil Zacharias, co-founder of One Green Planet. “As the largest digital media platform focused on food and sustainability, we are excited to support this initiative and partner with aligned organizations and individuals who are working on solutions to upgrade our broken food system.”

Plant Based World is produced by JD Events, dedicated to the creation of targeted and innovative industryleading events that deliver results.

The company brings together highly qualified buying audiences, education-rich content and high-level networking opportunities -- all geared toward increasing collaboration in the markets it serves.

Haldeman, from page 82 siders the opportunity to create a new income stream under the existing overhead.

Remember a rebrand is not starting from zero, there is no moving, the lease is in place, the infrastructure exits, the kitchen is operating, the bathroom plumbing has been run, the zoning is there, and the owner is now intimately familiar with the market. Now a concept can be developed by carefully and thoughtfully applying all the wisdom and knowledge gained in the initial operation to the new brand.

Many operators are using rebranding and its promise to get it right the second time around.

Here is a quick case study of a restaurant rebrand: I recently completed a restaurant rebranding job for Jeff Gernitis, who purchased The Pilot House in Cape May, NJ, on the Jersey shore. A musty old run-down seafood house. Jeff and his partners kept the restaurant operating for several months while formulating a rebrand plan. During this time they set about familiarizing themselves with the nuances of the location on Washington Street Mall, a pedestrian promenade of shops and restaurants, a short distance from the oceanfront site of the iconic Peter Shields Inn & Restaurant which they also own. This was invaluable because while operating as the Pilot House they were able to answer many questions, test theories andmenu items and spare injury to the future brand as mistakes and miscalculations were absorbed by the old Pilot House brand.

The old “fried seafood combo platter” menu format was tossed and replaced with a more contemporary “fresh fish” & “local ingredients” type menu developed by Chef Carl Messick.

Gernitis gave me free rein in the conceptual theme and functional details of the redesign and I took

full advantage of his confidence. I decided to exploit the city’s excellent reputation as a tourist destination by creating a concept that would propel the restaurant to the top of the town’s “Top Must-See Tourist Attractions List” and one that would appeal to all ages. If an hour and half wait for a table at 7PM on a Wednesday evening is any indication, this goal was most certainly accomplished!

The entire space was gutted to

“open concept status” and then large design elements such as two 12’ aquarium-walls and a 10’ seethru stainless steel and barn-wood fireplace were custom built and installed to break-up the vastness of the space, separate the bar from dining areas, and enable the operators to shrink & enlarge the space as needed depending on the day of the week and time of year. The edge lit blue water glass bar-top provided the most dramatic WOW FACTOR.

700 linear feet of soft, dramatic and glowing LED lighting, detailed architectural craftsmanship and quality finishes were used to create the Casual & Contemporary Aquatic Theme.

I am happy to chat with anyone who is planning a restaurant rebrand and has design questions.

My goal is to help you enhance your vision. Call me on my cell! 305-9688855

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July 2019 • Total Food Service • www.totalfood.com • 101

Top Women Spotlight, from page 32

Kelly: My executive team operates with a very high level of autonomy, allowing me to focus on developing business operations that promote our food philosophy and vision and drive our growth.

How would you describe the needs of your customers?

Beth: Years ago, school lunch was much simpler. Today, natural, nutritious, locally sourced food is the norm. Our role is to help Districts accomplish their goals with the resources available.

Kelly: We have a diverse range of customers, from students and business professionals, to healthcare patients and senior citizens. They all expect our team to be engaging, responsive, professional and friendly.

In your opinion, what are the changes you see to the foodservice marketplace?

Beth: People are looking for clean, fresh, and organic ingredients; they care more about what they eat than ever before.

Kelly: Clean label initiatives.

There is a demand for foods with short ingredient lists and organics from companies with strong sustainability practices.

How have those needs evolved and what has your company done to respond to those needs?

Beth: Our food philosophy, Simply Rooted®, is based on wholesome foods that taste great. Our customers can trust that they are eating meals made free from harmful ingredients.

Kelly: Whitsons has been at the forefront of this initiative for over 12 years. We required our suppliers to remove ingredients like high fructose corn syrup, artificial colors and unnecessary additives from

their products, allowing us to offer customers the same food we serve our own families.

You are a businesswoman in a male-dominated field, what are your thoughts on the cracking or elimination of the glass ceiling in our industry?

Beth: As the only woman among 7 brothers, I’m accustomed to being in the minority. But in our organization and in our family, the best ideas win out, regardless of gender. I sincerely believe the glass ceiling does not exist at Whitsons.

Kelly: I’m stunned that real data supports the overall success of women in executive positions, yet men still occupy the largest percentage of senior leadership roles.

I’m fortunate to work in an environment where women are regarded highly for their efforts, contributions, and commitment.

Share your secrets to success, your tips for young businesswomen.

Beth: Be open to new ideas and approaches to problems. Continue learning, especially outside your wheelhouse. Maintain your integrity at all times. Share your knowledge and learn from others.

Kelly: Set goals. Commit to them and be willing to make sacrifices.

Make the journey fun; if you’re not enjoying it, it’s not worth the trip.

Crystal ball. What’s next on your agenda?

Beth: Our customers can continue to expect us to be ahead of the curve as we expand our use of local and organic ingredients in our programs.

Kelly: Expanding our geographical service areas. I believe it’s paramount to our long-term growth strategy.

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Sederholt, from page 10 continue, or they believe their own BS that they are the best restaurateur on the planet. Both are very expensive bets.

Great deals can be had however, even in an up economy if you are lucky. You should evaluate each deal by preparing a formal pro forma operating projection. Do a three-tiered analysis – Best Case – Most Likely Case – Worst Case scenarios. Be realistic and use the numbers of your predecessor if there was one and

they are available. You really need to be strict with yourself and determine what the catastrophic numbers are and pay particular attention to fixed costs (rent, insurance etc.) and hard variables like utilities. What is the absolute floor / break-even mark for you to survive without going into deeper debt? If you can live with the “Worst Case” and feel you can get out without bankrupting yourself – go for it.

The other mistake that I have seen

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and I have made, is that I believed that if I had a successful restaurant / concept in one location that I could replicate the same format to the next town or state and be equally successful. Wrong. Each town, state or even neighborhood are very distinct with varying tastes and preferences. You can be a massively popular restaurant in say New Haven and a huge bust in Norwalk. Lower Eastside loves it Upper Eastside hates it. I have suffered this a couple of times

and can tell you it is pretty painful to unwind.

Subtraction by addition happens when the successful owner is a “hands-on”, very involved operator.

He is doing well and accumulating cash and decides to do a second location. Patrons very often frequent his place because they get to know and like the owner. Customers realize that things just run better when he / she is there and they drive the business. Once they open a second location, they realize they can’t split themselves in half and one or both of the locations often suffer. Many of my friends have said, “but yeah, I have a great manager on staff and no one will miss me.” This is hopeful, but not absolute and let’s face it – no one pays attention more than an owner.

The last pearl of wisdom I will share is that it takes two good restaurants to pay for one bad one. If one of your places goes into a death spiral, it will probably suck all the profits out of two of your good ones until you can resolve the situation. This is very costly and can set you back for years. Not great mathematics. If you are not absolutely sure that the new venture you are contemplating is a winner that can return at least 15% to 20% net income after all expenses (including owner’s salary) you should probably consider putting your money in a managed portfolio of mutual funds. It will be less risky and give you more predictable performance. Good luck!

If you have any questions or just want to discuss your business please contact me at dsederholt@ragnarpartners.com

July 2019 • Total Food Service • www.totalfood.com • 105

Warren Bobrow, from page 18 and bars. You can do better! It doesn’t cost a whole lot more.

Fruit Rummy Punch This is not the pre-packaged punch that comes in a tin…

Ingredients: • 2 oz. white rum • 1 oz. gold rum- it still exists, find some, it’s worth it, lovely nutty flavor!

• 1 oz. Navy strength gin -reallyjust do it! Over 90 proof!

• 1 oz. Dry Sherry • 1 oz. Orgeat Syrup • 1 oz. Grenadine Syrup • 3 oz. Fruitations Tangerine Cocktail Syrup- from the Boston area. Amazing stuff! Order some!

• 3 oz. Each-fresh Orange, Grapefruit • 3 oz. Each- fresh lime, lemon • Angostura Bitters

•

3-4 oz. Ginger Beer at end.

I make my own bottles of ginger beer from a marvelous product named Pickett’s. They produce an extra-spicy ginger beer syrup that I believe is the best in the world. One bottle makes ten or so bottles of really nice richly textured and spicy ginger beer. All you do is add seltzer. I also add a pinch of pink salt over the top to make my guest thirstier. A little bartending trick to “keep them thirsty”.

Prep: 1. Add all juices, rum and gin to a well-chilled punch bowl 2. Spoon Orgeat into the bowl, stir 3. Spoon grenadine, stir 4. Top with the Pickett’s Ginger Beer and that ounce of Sherry, essential: Angostura Bitters-30 or so shakes for good gastric health!

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106 • July 2019 • Total Food Service • www.totalfood.com

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July 2019 • Total Food Service • www.totalfood.com • 107

Molly O’Neill, from page 6 erence I’d always had for words and began to see them as ingredients.

By the time the Boston Globe called and asked me to write a story about pancakes, the boundaries between art and commerce seemed more porous.”

Ms. O’Neill invested the same passion in her writing as she did with her cooking. For what was to be a 300-word story about pancakes for the Globe, she researched historical cookbooks, various stirring techniques and maple syrups to test 50 batters. She transformed her project into a 3,000-word opus that the Globe editors loved. She went on to write for Boston magazine, whose editor Donald Forst would leave the publication to become the first editor of New York Newsday, where he hired Ms. O’Neill as restaurant critic.

Five years later, Ms. O’Neill was hired by the New York Times, and she spent a decade at the Grey Lady reporting on the food industry and writing a column for the paper’s Sunday magazine. Her writing for the Times ranged from a Sunday frontpage story about genetically modified foods in 1992 to a recipe for Thai cucumber and mint salsa, which accompanied her story on how salsa had surpassed ketchup to become the “king of American condiments.”

Ms. O’Neill wrote numerous cookbooks, including “The New York Cookbook” (1992), “A Well-Seasoned Appetite” (1995), “The Pleasure of Your Company” (1997) and her magnum opus, “One Big Table” (2010).

For “One Big Table,” she and assistants hosted potluck dinners across the United States, asking people to bring a dish and recipe as well as a donation to the local food bank. In all, they held 150 potlucks and gathered more than 7,000 recipes, only two of which appear in the cookbook.

“At the end of a total of eight years,” Ms. O’Neill told the Smithsonian audience, “I had what was a perfectly

balanced, demographic portrait of American food. It was the most boring book I could have imagined, and that was a devastating discovery.”

Ms. O’Neill realized she had followed the numbers, not the passion, so she essentially started over and sought out some 600 recipes from visionary African American artists, Vietnamese communities in New Orleans, survivalist groups and countless others. “I was looking at what we held in common, not what distinguishes us,” O’Neill said.

Her work as a food journalist earned her three James Beard Awards, including one for her job as host of the PBS series “Great Food.” Ms. O’Neill went on to found CookNscribble, a group to nurture young and established food writers via workshops, online courses and mentorships. She was always urging food writers to treat their jobs more like hard-news journalists, not feature reporters who too often pander to PR agents.

Her father had played minor league baseball and fostered a love of the game among his offspring. The youngest, Paul O’Neill, enjoyed a 17year career in Major League Baseball, including five seasons as an All-Star.

When he was traded to the New York Yankees in 1992, his only sister was ecstatic to live in the same city as her brother, whom she had adored since he was an infant.

Ms. O’Neill never lost her passion for writing about food, even as she started to get sick and had to move from her home in Rensselaerville, N.Y., to an apartment in New York for medical treatments. She had a liver transplant in 2016.A pa­ thol­ ogy report on her old liver revealed some cancerous cells. In 2017, her friends and fans donated more than $100,000 to help with her medical expenses. Ms. O’Neill had been working on a book about her liver failure and her battle with cancer up until the day she died.

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Bourdain, from page 4 “Even after international fame, (Bourdain) never forgot his Jersey roots,” Moriarty said. “Each episode, Bourdain brought his homegrown wit, charm and sense of humanity to his viewers. He became a New Jersey food icon. It was heartbreaking for his fans and for those who knew him in Leonia to find out of his passing,” Moriarty said in 2018. “A designated trail of his favorite dining spots is a fitting way to honor the memory of one of New Jersey’s best known chefs.”

The tour also includes stops at Kubel’s in Barnegat Light; Hiram’s Roadstand in Fort Lee; Knife & Fork Inn, Dock’s Oyster House, and Tony’s Baltimore Grill in Atlantic City; Tony & Ruth Steaks in Camden; Lucille’s Country Cooking in Barnegat, and Frank’s Deli & Restaurant in Asbury Park.

Bourdain grew up in Bergen County and spent summers at the Shore. He

Even after international fame, (Bourdain) never forgot his Jersey roots,” said Assemblyman Paul Moriarty got his start in the restaurant industry as a dishwasher at a clam shack in Provincetown, Mass., before eventually becoming head chef in some of the country’s best restaurants.

The food trail will serve as a permanent tribute to Bourdain. He 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 bestsell-

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ing 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 three-season run as a judge on The Taste, and concurrently switched his travelogue programming to CNN to host Anthony Bourdain:

Parts Unknown.

Though best known for his culinary writings and television presentations, along with several books on food and cooking and travel adventures, Bourdain also wrote both fiction and historical nonfiction. He also championed industrious Spanish-speaking immigrants—from Mexico, Ecuador, and other Central and South American countries—who are cooks and chefs in many U.S. restaurants, including upscale establishments, regardless of cuisine. He considered them talented chefs and invaluable cooks, underpaid and unrecognized even though they have become the backbone of the U.S. restaurant industry.

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