July 2013 by Total Food Service

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// NEWS

SUSTAINABILITY

NYC Introduces Polystyrene Foam Foodservice Ban Local lawmakers in New York City announced a bill last month to ban the sale of polystyrene foam foodservice products, a decision which will negatively impact thousands of New York City businesses, as well as millions of local consumers and taxpayers.

he proposal, supported by the Bloomberg Administration, has the potential to cost New York City and state nearly $100 million per year and will do little to reduce solid waste. "A ban in New York City would cost businesses, consumers and taxpayers millions of dollars, as well as threaten jobs in the restaurant industry, in upstate manufacturing plants, and in companies that reuse foam in the greater metropolitan area," said City Council Member Peter Vallone. "Foam can and should be recycled, and I urge the Mayor to work with the Council to explore this option instead of a ban." Local restaurant owners joined business leaders at a press conference last month at City Hall to express concern about the effect of a ban on their businesses and bottom line, and encourage the city to explore a recycling initiative. "I use foam containers because they're great at keeping food fresh and because they're economical," said Rosemary Nunez, owner of La Nueva Estrella El Castillo Restaurant in Brooklyn. "This is just another example of the Administration trampling on the interests of the people who create jobs in this city." With a ban in place, New York restaurants would need to purchase more expensive alternatives, which

would pressure already squeezed profit margins. In addition, these more expensive products often don't insulate as well as their foam counterparts for hot drinks, leading to double cupping or the use of a sleeve, which actually raises costs for businesses and increases solid waste. According to a recent study published by MB Public Affairs, for every $1.00 now spent on polystyrene foam foodservice and drink containers, businesses will have to spend at least $1.94 on the alternative replacements, effectively doubling costs. "Manufacturers throughout upstate New York will suffer significantly with this ill-advised proposal in New York

Local restaurant owners joined business leaders at a press conference last month at City Hall to express concern about the effect of a ban on their businesses and bottom line, and encourage the city to explore a recycling initiative.

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City," said National Federation of Independent Business NY State Director Mike Durant. "Both the Mayor and City Council need to spend more time focusing on sensible solutions to the economic ills of both the City and State rather than promoting unproven and onerous nanny-state mandates such as this." Beyond the economic impact, polystyrene foam foodservice is lighter and more energy efficient than its most common alternatives which are also not currently recycled in New York City. A new study completed this month by Moore Recycling Associates on behalf of ACC found that access to polystyrene foam foodservice recycling has expanded much quicker than the recycling of alternative products, and determined that 50% of the population of major cities in California have access to foam recycling, compared with 15% of those same cities recycling or composting paperbased alternatives. By implementing a foam recycling program, New York would join these other leading cities on the cutting edge of resource recovery, building on the recently announced expansion of recycling in the city. State officials, including Senator

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// EYE

METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

“Rumble at the Rock: NY vs. CA Chef Showdown”

NYC's Michael Gabriel of Patina

Legendary chefs gathered last month for the most delicious turf war of all time – “Rumble at the Rock: NY vs. CA Chef Showdown,” the 28th Annual Chefs’ Tribute to Citymeals-on-Wheels.

enowned chefs from New York and California united and competed at this highly anticipated culinary event. The chefs prepared mouth-watering dishes at tasting stations throughout Rockefeller Center to prove, once and for all, “which coast has the most.” The event raised over $820,000, enough to fund the preparation and handdelivery of 127,725 nutritious meals to homebound elderly New Yorkers.

Richard Gere and Carey Lowell, owners of Farmhouse at Bedford Post, a participating restaurant, attended the event. “Tonight, the oven mitts came off!,” said Beth Shapiro, Executive Director of Citymeals-on-Wheels. “We are so grateful to have such generous chefs from both The Empire and The Golden States here sharing their talents with us. This evening’s friendly competition among our chefs will help feed thousands of frail aged New Yorkers who want nothing more than

a friendly knock on the door and a nutritious meal. Thanks to our chefs, Grand Host, chairs, sponsors, guests and supporters, Citymeals can make that happen for so many in need.” Renowned architect David Rockwell transformed Rockefeller Center into a veritable boxing ring, strewn with apples and oranges to represent the combating states. More than 1,000 business leaders, gourmet enthusiasts, food industry trendsetters, so-

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Manhattan restaurateur Marc Forgione

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Contributing Writers Warren Bobrow Wyman Philbrook Noelle Ifshin Ryan Condren Andrew Catalano Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

San Francisco's Michael Tusk

Award winning actor Richard Gere (R) and his wife Carey Lowell with legendary NYC toque Daniel Bouloud

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Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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// NEWS

RELIEF EFFORT

Nation’s Restaurants Stand United In Support Of National Dine Out Day To Aid Sandy Relief in NJ To help further relief efforts for the victims of Hurricane Sandy, New Jersey First Lady Mary Pat Christie has created National Dine Out Day.

n June 19, diners across the country were encouraged to eat at participating locations of Olive Garden, Red Lobster, Benihana, RA Sushi, Firebirds, Haru and Auntie Anne's, where a percentage of their bill was donated to the Hurricane Sandy New Jersey Relief Fund. The list also included three of Emeril Lagasse's New Orleans outposts and restaurants in New Jersey. New Jersey’s First Lady, Mary Pat Christie chairs the Fund and has led the efforts in the National Dine Out. "The Fund supports organizations that aid in the recovery and rebuilding efforts of New Jersey communities impacted by the storm," Christie said. "Hurricane Sandy impacted over 140,000 small businesses. To date, the Fund has raised $34 million from over 28,000 donors worldwide in addition to making 51 Grants totaling $11 million to help families, business, and communities rebuild. "There is still much work to be done and the Fund aims to make a sustainable, long-term impact and focus on programs that address the unmet needs of New Jersey," the First Lady continued. National Dine Out Day offered partic-

ipating restaurants several options for restaurants and their patrons to support these continuing efforts. Restaurants were invited to contribute 15 to 50% of sales from 6/19/13 or to donate daypart proceeds from breakfast lunch or dinner. Last month, The Hurricane Sandy New Jersey Relief Fund announced 19 new grants to non-profits aiding in the recovery effort across New Jersey. The

$4.18 million in grant awards were approved by the Fund's Grants Committee and the Fund has now awarded 51 grants totaling just over $11 million. "This week marks the six month anniversary of Sandy's destruction along our coast and in mainland communities around New Jersey. Many people have moved on with their daily lives over the last six months, but for so many hit hardest by the storm, it's been like Octo-

Last month, The Hurricane Sandy New Jersey Relief Fund announced 19 new grants to non-profits aiding in the recovery effort across New Jersey.

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ber 30th every day since," said First Lady Christie. "These grants again signal our long-term commitment to rebuilding, and demonstrate to victims that they will not be forgotten. There is so much work left to do, but I am so proud of the generosity of donors who have made this latest announcement possible, along with the endless number of organizations and volunteers who are out on the front lines rebuilding, comforting and aiding those still in need every single day." The grant awards fulfill the Board of Director's cycle allocation of $10 million, which began with an open application between February 11th and March 15th, with awards being granted on a rolling basis starting April 2nd. In total, 138 applications were submitted. The Fund also voted to award $1 million to county-based Long Term Recovery Committees at the end of February. Included in the latest grants was $14,000 to Serving St. Mary's By the Sea - Mary's Table. The Ocean County organization will be able to continue to provide meals to the community, beyond the 8500 meals they have provided since November 1st; will update refrigeration and kitchens to maintain services for the local food pantry and those in need, living in nearby motels. A $15,000 grant from the program went to Habitat for Humanity of Trenton. Their Sandy Relief Food Pantry will now be able to expand the amount of food distributed by 15% to help displaced Sandy victims who have relocated to the Trenton area, and keep the pantry open an additional day per week to alleviate hunger. “The relief efforts we are supporting today range from home rebuild-

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// INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Headaches Aspirin & The Recession I have started this column with a situation that is facing most businesses today. In light of the present economic climate, it is not meant to be humorous, but it best illustrates the dilemma facing today’s businessmen and women.

t seems that a businessman was having labor problems, money issues, business was down and, to top it off, his rent was going up. When he went home one evening, he told his wife he had a terrible headache, and she proceeded to get him an aspirin. He sat there with the aspirin in his hand for about five minutes. His wife finally asked, “Why don’t you take that aspirin?” He responded, “As soon as I can figure out which headache to use it for, I will.” Does that sound familiar? I would submit to you that his little scenario is taking place with many of today’s food-service operators and, unfortunately, will continue for the foreseeable future, according to a recent report issued by NPD’s consumer Reports on Eating Share Trends. A report by the market research firm The NPFD Group indicates that restaurant industry sales fell by 2.6 percent for the quarter ended May 31, the largest decline since 1981, as consumers continue to cut spending and families with children reduce dining out. The traffic decline is compared with an increase of 0.5 percent during the same quarter a year earlier, NPD officials said. The report showed that rising unemployment also took its toll on consumer spending. The report indicates that guest traffic was down two percent at quick-serve restaurants, four percent as casual dinner houses and six percent at family dining operations. The biggest decline was during the day, when most consumers pulled on visits to both quick-

Fred G. Sampson,

President of Sampson Consulting, Inc. fredsampson1@comcast.net

The commercial food-service has been struggling since last fall, and it appears that as unemployment increases the struggle is increasing. service and full-service restaurants. Breakfast and lunch also declined, but those served at quick service fared better than full-service operations. “The commercial food-service has been struggling since last fall, and it appears that as unemployment increases the struggle is increasing,” said Arnold Schwartz, president of U.S. Food Service for NPD. Looking forward, Schwartz said that operations that utilize coupons, offer value meal deals and reengineer menus will have better luck in attracting customers.

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NPD said that for the restaurant industry in the quarter ended in May 2009, check average rose two percent, compared with the same quarter last year, suggesting that diners are willing to spend about the same on a restaurant meal as in the past but are reducing the number of times they do it. The higher check average was unable to offset the steep decline in foot traffic, so total restaurant spending fell one percent across the industry, NPD said. Based not only on NPD’s forecast but a general consensus among most econ-

omists, there are two parts to this recession: First, when will it bottom out, and second, how long after that happens will we start to see recovery? If I had the answers to those two questions, I would be advising the chairman of the Federal Reserve. That leaves most operators with two challenges: first, to take good care of your present customer base and next is obviously to continue to develop marketing schemes that increase your base, whether it’s done by two-for-one, special pricing on certain nights, offering old-fashioned meal tickets whereby the customer pays $25 up front and the ticket is worth $30 of product or developing a supplemental wine list under $20 or $15 or whatever, per bottle. There is no question that these are extraordinary times calling for extraordinary solutions, eve if in some cases you’re just turning over dollars. The objective is to stay in business until things improve. What you must do under any circumstances is to maintain quality service. I just reviewed a survey, which asked the following question: “When being served as a customer, which of the following is most important to you?” The answers were as follows: • Convenience of service or place 18% • Friendliness of service 14% • Hassle-free service 19% • Quality of service 40% • Speed of service 8% Today’s customers are not only shopping price, they are also mindful that this is a buyer’s market and will not tolerate shoddy or impersonal service. Service is something that you can and must control; not only is it beneficial to your business but to your servers as well. I’m very aware that, for the most part, nothing I have written is either rocket science or new, but it is basic to surviving during a very unsettled time.

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// NEWS

HEALTH

Bloomberg Administration Issues Health Inspection Update The number of restaurants shuttered by health inspectors dropped 16% in the first 11 months of the current fiscal year to 1,388 down from the 1,646 closed in the same period in 2012.

he Bloomberg administration says the dip proves that the city’s letter grade system has compelled restaurant owners to clean up their act. The Bloomberg administration says the dip is proof the city’s letter grade system and its stricter inspections, unveiled in 2010, have compelled restaurant owners to clean up their act. “About half of all restaurants now earn an A grade on their initial inspections and receive no fines or inspections for a year,” Health Department spokeswoman Jean Weinberg said. Kimchi Grill in Prospect Heights has an A rating from health inspectors. Fines collected from restaurants have dropped by 20 percent compared to the same time last year. As a result, the city banked $30.3 million in fines from July 2012 through March 30, city records show. That’s down 20% from the $38.1 collected over the same period last year. “Given the improvements in restaurant food safety practices, the department expects the total amount of fines this year will continue to decline,” Weinberg said. The projected drop in revenue during the current fiscal year is the first decrease since 2006. It comes as the number of restaurants inspected has remained relatively steady, down just 3.2% over the first 11

The commercial food-service has been struggling since last fall, and it appears that as unemployment increases the struggle is increasing.

The Bloomberg administration says the dip is proof the city’s letter grade system and its stricter inspections, unveiled in 2010, have compelled restaurant owners to clean up their act.

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months this fiscal year to 24,112. Even with the dip in revenues over the first 11 months of this fiscal year, the city’s three-year-old letter grading system is a cash machine for public coffers. In fiscal year 2012, for example, the city collected a record $52 million in fines. That’s 431% more than the $9.8 the city collected in 2003. City Council Speaker Christine Quinn believes the fines remain too high and is working on reforms, her spokesman Jamie McShane said. The long-anticipated measure will likely include shrinking penalties for violations that don’t involve food, such as a dented can or broken tiles. The bill is also expected to waive fines for restaurants that score an A after appealing a lower grade. “The letter grade system is still flawed,” said Andrew Rigie, executive director of NYC Hospitality Alliance. Restaurants in New York City are getting cleaner, and fewer have been shut down as a result. Restaurant owners contend the violations are often trumped up and eating away at profits. “The Health Department is completely out of control,” grumbled a Brooklyn owner who was hit with $10,000 in fines at his two Borough Park cafes last year. “I run a clean operation,” he insisted, noting that he hired a high-priced consultant to help him. But not all eatery owners are steaming mad. “The Health Department is doing a really good job, and setting strict guidelines,” said Phillip Lee, who owns Kimchi Grill on Washington Ave. in Brooklyn. That includes fines ranging from $200 to $2,000 for such violations as mice droppings and broken tiles.

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// NEWS

MILESTONES

Mars Celebrates 50 Years Of Creating Perfect Atmosphere For Metro New York Food Service Operators by Christina Lee

In light of the energy battle that many operators and business owners face today, air curtains manufactured by Mars Air Systems create an invisible advantage in this war on conserving energy.

ith more than 50 years in the business, Mars is the international leader in high quality air curtains and air doors to improve comfort, sanitation and energy efficiency. They kicked off their 50th anniversary celebration by unveiling its refreshed and renewed branding, and launching its new product line, Series 2. Series 2 is redesigned, re-engi-

neered, and revamped to include slimmer units. Series 2 features updated colors such as matte black and titanium silver, and a sleek new aesthetically pleasing design that allows units to blend in with various architectural designs. Mars air curtains are designed to discharge a stream of air down through a door opening and resist the infiltration of windborne dust, pollen, smoke and flying insects while

With more than 50 years in the business, Mars is the international leader in high quality air curtains and air doors to improve comfort, sanitation and energy efficiency.

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maintaining a building’s desired indoor temperatures. The required operating temperature for food safety is -21° in freezers and maintaining this temperature can prove to be an obstacle for operators. Plastic strips are sometimes used to overcome this battle, however, they have been rendered ineffective in maintaining temperature during deliveries. When they are moved aside for passage, their effectiveness ends. Additionally, they are a breeding ground for bacteria, and other food pathogens, deeming them ineffective and unsanitary. Mars offers another solution without the use of plastic strips. Air curtains offer full protection every time the cooler or freezer door is open, allowing employees to move freely without plastic strips, which eliminates the risk of bacteria or other food pathogens from growing in your establishment. Due to its invisibility, it also offers an aesthetic and safety appeal that plastic strips cannot. Utilizing the industry-leading tools and services, Mars provides architects, engineers, food service consultants and other specifiers with the most comprehensive air curtain solutions, while

giving building owners the peace of mind of a reliable product and dedicated support. The Mena House Oberoi Resort & Hotel in Cairo Egypt, for example, selected Mars’ 42” model curtain and they were placed over each freezer door. After evaluation, they found that the freezer temperatures only rose by 3 degrees to -18° when stocking occurred. This resulted in an 85% improvement over past practices. This allowed for significant savings in their energy usage, increased life cycle of the cooling equipment due to a reduced load, all while protecting valuable food inventory, and ultimately, guest safety. With the launch of their new website, Mars Air Systems makes it easy for business owners and operators to calculate energy savings with a specific product under any operators specialized standards. Their new slogan “Mars: Atmosphere is everything” reflects its overall vision and purpose to give their customers the atmosphere they most desire. Today, Mars’ newest products offer fresh aesthetics while still maintaining air quality, air temperatures and reduced energy usage and costs. “This rebranding has given us the opportunity to introduce the future of Mars and our team’s enthusiasm to prove that we are on our way to achieving the mission we have set forth,” said Steve Rosol, president and CEO of Mars Air Systems. “Our products create comfortable, sanitary and energy-efficient environments and our next 50 years will be dedicated to further evolving our industry and expanding into the global market.” Once again Mars continues to reinvent its line with the new launch of their Series 2 Products.

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// EYE

METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

AJC's Food Service Division's Human Relations Award Dinner EYE notes that this year's The American Jewish Committee (AJC) fete at the Bronx Botanical Gardens was special for so many reasons.

he AJC's Food Service Division's Human Relations Award Dinner once again was among a highlight of its annual calendar of events in the Metro New York area. This year's honorees were Jay Pattinger of Premium Supply, Endico Potatoes’ Bobby Hanna and Jersey Paper Plus. The annual extravaganza raised some $160K plus to benefit the oldest and one of the most effective and respected human rights and civil rights organizations in America. EYE enjoyed Hanna's vision for the

role of the AJC in our daily lives. He was toasted by a number of food brokerage and manufacturing execs including Herb Reichenbach of Acosta Foods, Con Agra’s Greg Taffet and Tyson's Michelle Rocker. EYE notes that Jeff Hessel's intro of Jay Pattinger was surely among the best ever. Pattinger took the time to laud the efforts of his team. The huge turnout for the affable Long Island dealer included Hobart's Gary Simpson, TD Marketing's Frankie Doyle and Michael Klayman, Mr. and Mrs. Chip Little of CLVMarketing and even some of his compet-

itors including Marc Tell of Sam Tell and Son. Founded in 1906, the AJC's mandate has always been to protect the rights and freedoms of all individuals as the best way to ensure the safety and security of Jews and other minorities around the world. EYE loved the unique and heartfelt thoughts that each of the honorees brought to the dais. The annual food service chap-

(L to R) Long time AJC Food Service and Paper board members Eddie Toby of Creative Sales and M. Tucker's Stephen Tucker

The 2013 lineup of award winners were (L to R) Endico Potatoes' Bobby Hanna, Jay Pattinger of Premium Supply, & Jersey Paper's Joe Tabak

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(L to R) The Automatic Ice duo of Jordan Singer and Hamilton Pereira

ter event supports AJC initiatives domestically and internationally to monitor human rights, build human bridges of mutual respect and understanding between religious and ethnic groups, defend religious freedom and church-state separation, safeguard democracy, pluralism and the rule of law, fight anti-Semitism and bigotry, strengthen U.S. and international support for Israel and encourage Jewish continuity. EYE enjoyed the stately vision of Joe Tabak of Jersey Paper. Creative Sales Eddie Toby introduced the veteran industry executive with his usual charm and dignity. EYE also notes that the success of the event each year comes as the result of the hard work on the indefatigable Lenny Myron of the AJC.

(L to R) David Allen of Walco, PBAC's Michael Posternak and Clark Pager of Restaurant Depot

(L to R) Food brokerage industry leaders including ((L to R) KeyImpact’s Walter Eaton, Tom Hughes and John Bruno helped to make the 2013 event a huge success

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// Q&A

Mark Birnbaum properties. There is absolutely no such thing as an average day in our world.

compliment one another very well. People are looking for the whole package, and we can provide both a great meal and a memorable night out at almost all of our venues. To do this well, you have to make extra efforts to ensure that the food and service are top notch, and that the experience is one that leaves an impression and encourages groups to want to come back.

There are many who find success in the nightclub and bar business, who look at food and restaurants as a necessary evil. What role do they play in your business? Food and restaurants are crucial to our company, and in many ways the nightlife and restaurant components

With all the success you have had in Meatpacking and Brooklyn no longer being a secret, what areas do you see for growth in NYC…or is it all about picking your spots like the General on the Bowery? The Lower East Side and especially the Bowery are trending to be one of

Co-Owner of EMM Group Inc.

orbes said that Mark has the aesthetic eye, that Eugene has the attention to detail and Michael the negotiating skills. How would you describe what each of you bring to the success of the team? As partners in EMM Group we share the responsibilities of overseeing every aspect of the company, from operations and finances to the conceptualization and construction of new

and consistency? In the case that a guest does have a poor experience, what systems do you have in place to respond and recover? The first step is hiring people who care and that want to take care of people. The details are trainable, but hospitality is innate and you need people who have that in them. The next step is providing the tools for people to do the job and setting them up for success. Finally you have to encourage the mentality that every guest experience matters, and that the way you handle less than perfect experiences is the way you often build the most loyal guests. What's your approach to recruiting and keeping top-flight manage-

The Lower East Side and especially the Bowery are trending to be one of the next big neighborhoods for NYC’s hospitality business and nightlife scene.

Mark Birnbaum, partner of EMM Group, has played a major role in transforming New York City’s Meatpacking District into one of the most sought after areas in the city. He has been dubbed by Forbes magazine as one of the “New Kings of New York Nightlife.”

the next big neighborhoods for NYC’s hospitality business and nightlife scene. The opportunities for growth and expansion on the Bowery remind me a lot of Manhattan’s Meatpacking District back in 2006 when we opened our first nightclub TENJUNE, followed by Abe & Arthur’s and SL in 2009 as well as CATCH and CATCH ROOF in 2011. What's your approach to training

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ment? We always stress that there is no glass ceiling and look to provide opportunities for people to be creative and make a real impact. Providing opportunities for growth, treating people respectfully and listening to others ideas and feedback is crucial. We also try our best to always hire and promote from within the company so that servers become managers, managers become general managers and

general managers become directors of operations, which creates a great corporate culture. Do you centralize culinary functions through a corporate chef or do you delegate through the executive chef at each restaurant? It’s a little bit of both. We are all involved in the development of our menus and bounce ideas off each other. However, oversight of our kitchens and quality control falls under the job responsibility of each restaurants chef de cuisine. It is a team effort though, and feedback from employees, managers and guests also helps us to monitor quality and consistency. Is your approach with food to go out to bid every day or will you reward loyalty with a produce, meat or sea-

The biggest issue right now facing restaurants is finding fairness in the Health Department grading system. While we maintain ‘A’ grades across all of our venues, the system is broken and detrimental.

food vendor?  Loyalty is number one, however we do have a purchasing team who is constantly bidding our prices and staying in touch with what is compet-

itively out there. We are willing to pay for quality and look at the big picture rather than chasing one great deal after the next. Loyalty is the best driver of competitive pricing anyway.

What's your approach to building and designing kitchens and dining areas? Do you have an inside team that builds for you or do you use an outside dealer (M. Tucker etc?) and consultant? We've worked with M. Tucker on our kitchens and iCrave has designed all of our spaces. Again, loyalty pays dividends here and also helps build brand consistency. We have a team of people internally who also help provide feedback along the way. We're coming to an end of the Bloomberg tenure that included legislation on smoking to transfat oil, posted health inspections and most recently 16 oz. cups and styrofoam. What issues would you like to see a new mayor tackle to make EMM's path to growth easier? The biggest issue right now facing restaurants is finding fairness in the Health Department grading system. While we maintain ‘A’ grades across all of our venues, the system is broken and detrimental. Sanitation is a huge priority for us and we use outside companies to assist us in monitoring. However, shutting down the restaurant in the middle of a busy Thursday to walk an inspector through damages the guest experience and the employees of our restaurants. This process has become a way of levying fines and has lost track of the reality of protecting the public. Restaurateurs everywhere feel similarly and it’s become a true detriment to our industry when it should be helpful. Crystal Ball, what will EMM look like in 2023? We have a lot of big things in the works for the future but are really focused on the task at hand right now with all of our new properties.

EMM Group has recently launched The General, a Modern Asian-inspired restaurant, FINALE, its largest New York nightlife venture to date and the Jazz Room at The General, an extension of the restaurant offering full dinner and cocktail menus along with authentic, live jazz — all located within a 20,000 square foot property at 199 Bowery on the Lower East Side. 27 • July 2013 • Total Food Service • www.totalfood.com

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// FOOD SAFETY

WITH NOELLE IFSHIN

Risks and Responsibility of Owning and/or Operating a Restaurant: Responsibly Selling Alcohol When you decide to own or operate a restaurant there are inherent risks and responsibilities that you are undertaking. It is important that you take every measure to minimize these to protect yourself and your employees from possible injury, harm, litigation and financial loss.

ne of the first decisions you make in planning a restaurant is if you want to apply for a liquor license. The sale of liquor is controlled differently in each state in the US, and often at the local level, under laws referred to as “Dram Shop” law. The process of obtaining a liquor license, and the types of licenses available, differ as well. Your local and

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Noelle Ifshin, President & CEO, 4Q Consulting New York, NY n o e l l e @ 4 Q C o n s u l t .c o m

state law may influence your decision on the type of liquor service you will have in your restaurant – beer and wine only, full bar, bottle service, or “bring your own.” It is imperative that you know the laws regarding your legal responsibility in each of these situations. Your bartenders, and anyone else on your staff that handles and serves alcohol, must be properly trained in how to limit your liability. In some states even, individual servers need to obtain permits to be able to serve alcohol. Here are four basic ways to ensure the responsible sale of alcohol: Check Identification – The first step in serving alcohol responsibly is to eliminate underage drinking; to do so, you

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// PASTRY CHEF OF THE MONTH

PRESENTED BY IRINOX

Robert Ellinger, Founder & CEO Ellinger Baking Institute

hat led to your becoming a chef? I played a lot of sports as a child so when I was home alone most of the time; I had to cook for myself like grilled cheeses. I also cooked dinner for myself as a teenager. Walk us through your career path. I think I am a late starter because I was always in school and apprenticeships. I never thought I knew enough. Right after my Bachelors Degree, I went to Greenbrier for an apprenticeship. Then I went to the Hyatt Regency in Houston for another apprenticeship. I then took a job in the pastry field at the Metropolitan Opera, I just kept learning and then it just took off because I had such a strong background. What mentors had an impact on your

a young gunslinger, “bam can’t touch this” I use to call myself MC Hammer. Albert taught me how to be a great human being. How did a career in teaching come about? Albert inspired me to start teaching because I wanted to be like him one day. I want to emulate him. I saw Albert giving back and I said to myself “I want to be like Albert one day.” He is very soft spoken, I don’t know if I will ever be but he taught me what I needed to do.

Robert Ellinger, Founder & CEO Ellinger Baking Institute

career? When I had my own business it was Albert Kumin. He was the chef for the Carter administration and he was teaching in Bedford Hills at a school owned by the same people who own Country Epicure. He taught me how to be humble he never yelled at anybody but he yelled at me, he set me straight. I was a little full of myself at the time. He always said, “You respect the food.” He used to always call me “Wabit.” He is 90 years old today and we are still in touch. He is God to me, he taught me how to be the right kind of pastry chef, being humble and giving back. I was

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Pretty amazing to be opening your own school. What are your goals for the project? To share my passion with as many people as I possibly can. I believe food touches all. Food is like a bunch of library books, everyone goes to the library for something different. Just like food. People can come learn for whatever purpose they need. I am full of analogies. Talk about how the Pastry Guild came to be? First shot at bringing together pastry chefs and sharing my passion. Bringing baking enthusiasts, professionals and students can come together and share a common interest. It has been going for three years now and it is going great.

What are your goals for the guild? A place where people can come together and share a common interest and become a unit. People can network, and also can act like group therapy for bakers. We have a lot of bakery owners who they can network with and eventually achieve jobs through the guild. It’s a unit, a little niche in the world.

When in production the faster you can freeze an item the faster one can complete the task at hand.

Why are so many pastry chefs so skinny? Well if you are around sweet things all the time you don’t want to eat it anymore. I have always been skinny. I prefer savory food because I am never around it. I don’t have a real answer to this though. Have trends like Modernist Cuisine impacted your world? In the retail bakery business no because the average consumer is going for the chocolate chip cookie, éclair etc. Me as a pastry chef yes, when I am doing competitions I always stay very

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// EVENTS

METRO NEW YORK FOODSERVICE EVENTS

New York City Set To Celebrate Bastille Day With French Restaurant Week Celebration French Restaurant Week is set to celebrate the annual National French holiday with a weeklong celebration in New York this month. From July 8-14th 2013 40 restaurants have agreed to participate.

he 4th edition will honor the French Revolution. Participating restaurants across New York will offer various options at the special price of $17.89. The event is a part of the third annual Bastille Week. Restaurants offer an assortment of

pairings such as an appetizer and glass of wine, charcuterie plate and glass of wine, dessert and champagne, crepes, etc. In partnership with OpenTable, the French Restaurant Week offers diners a dedicated page to secure reservations. The continued relationship with

The event is a part of the third annual Bastille Week. Restaurants offer an assortment of pairings such as an appetizer and glass of wine, charcuterie plate and glass of wine, dessert and champagne, crepes, etc.

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OpenTable has proved to be very successful. Diners can now make reservations for the week on the OpenTable site. OpenTable is the world’s leading provider of online restaurant reservations, seating more than 12 million diners per month via online bookings. The partnership with OpenTable helps to make reservations hassle free. The theme of this year’s French Restaurant Week is "La Demoiselle Brings Revolution." Diners can find La Demoiselle champagne 187mL bottle for the special price of $17.89 at some participating restaurants. La Demoiselle is the perfect refreshment in the summer heat and a flawless choice to pair with a delightful French meal. The 187 mL bottle is the perfect amount as an aperitif or with a meal. Selected restaurants will offer a tasting dinner with La Demoiselle champagne for $178.90. Gaby Restaurant at Sofitel Hotel will offer this special throughout the week. This year an exciting new partnership has been formed with Air France. Starting last month 15 diners that ‘liked’ the Bastille Week Facebook page were invited to enter into a sweepstakes sponsored by Air France. The winner will receive two positive space

round-trip Economy class tickets (to be used as one set pair) on Air France operated flights between New York – JFK and Paris, France. Started in 2011, French Restaurant Week lists Action Against Hunger | ACF International as its official charity partner. ACF is a non-profit humanitarian organization that carries out hunger relief programs in over 40 countries around the world. Paris Gourmet a New Jersey based specialty food importer and distributor sourcing gour-

The week brings New Yorkers and Francophiles together in a celebration of French cuisine and Gastronomy. met products in the tri-state area, nationally, and worldwide will once again serve as a co-sponsor of the event. Among the participating restaurants from downtown are Affaire, Arcane, Jules Bistro, Café noir, Cercle Rouge, Felix, Jacques 1534, Antibes Bistro, Le Crepe C'est Si Bon, Parigot, tree bistro, Amélie Bistro Wine Bar, AOC, Jeanne & Gaston, Le Singe Vert and the Meatpacking district's Bagatelle. The Midtown eateries slated to participate are Brasserie 8 1Z2, Dans Le Noir, La Silhouette, Maison, Petit Poulet, Pigalle, Gaby Restaurant at Sofitel Hotel on the West Side. Midtown East restaurants include Artisanal Fromag-

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// INSURANCE

FIORITO ON INSURANCE

Cyber Security: Mobile Devices Increase Business Risks Privacy and cyber security risks are no longer just limited to computers. Smartphones and tablets have become just as essential to businesses in recent years as computers.

Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com

hile these mobile devices are valuable and convenient for businesses in almost all industries; including those in the food service industry, they also pose security risks. Are increased efficiency, mobility and accessibility worth the increased risk of a data breach? According to The Impact of Mobile Devices on Information Security, a survey of 768 information technology professionals conducted by Dimensional Research, 89 percent of respondents said their mobile devices are connected to corporate networks. Meanwhile, 65 percent allow employees' personal mobile devices to connect to corporate networks. Increased opportunity often comes with increased risk, with 71 percent of respondents saying that mobile devices have led to a rise in security incidents. In addition to risks posed to businesses, mobile devices also make customers vulnerable, with 47 percent of respondents saying that customer data is stored on mobile devices. A separate survey from the Ponemon

Increased opportunity often comes with increased risk, with 71 percent of respondents saying that mobile devices have led to a rise in security incidents.

Institute makes it clear that the risks posed by mobile devices are not going away, with 77 percent of respondents saying that mobile devices are essential for achieving business goals. While most businesses focus on desktop security and try to prevent data loss over web and email channels, mobile devices require just as much attention. Tablets and iOS devices are replacing corporate laptops as employees bring their own devices to work and access corporate information. These devices increase the potential for a data breach of sensitive data. According to Advisen, lost or stolen devices, mobile malware and webbased threats are the biggest concerns that organizations face when it comes to handheld and mobile devices.

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Lost or Stolen Mobile Devices Physically securing mobile devices, as well as the data stored on them, has and will continue to be difficult. A 2011 study by Kensington on lost or stolen mobile devices revealed the following statistics: • One laptop is stolen every 53 seconds • 70 million smartphones are lost each year and only 7 percent are recovered • 4.3 percent of smartphones issued to employees are lost each year • 52% of devices are stolen from the workplace

Mobile Malware According to a Juniper Networks 2011 study, there is more malware targeting mobile devices than ever before. A device can be infected as a user un-

knowingly downloads a malicious application that has been posted to an app store. Web-Based Threats Web-based threats include phishing scams executed via websites, email, text messages and social media as well as downloads that occur by visiting malicious web sites or through a vulnerable flash player, PDF reader, or image viewer.

Minimizing Risks from Mobile Devices Data from the Ponemon Institute's study on mobility risks showed that only one-third of companies in the U.S. have mobile device usage policies. This lack of oversight is a major problem, but it can be addressed quickly. Businesses that have not done so already should create specific policies regarding mobile devices for both business and personal use. These policies should: • Identify risks • Describe how mobile devices connect to the network • Detail the kind of company data that can be stored on a mobile device • List tips and steps on how to protect mobile devices • Provide instructions on how to report a lost or missing mobile device so it can be remotely disabled

While issues such as hackers and malware are usually associated with computers, they also pose a problem for mobile devices. This means that employees who use mobile devices to access the Internet should follow the same protocols as when they're using a computer. Additionally, regardless of whether a mobile device is used for business or personal use, if it connects to a company network, its security should be a priority. This means avoiding untrustworthy applications that could contain malicious software. Businesses need to dictate how sensitive information can be accessed by employees. Important data should only be accessed by essential parties, which will limit the risk of security breaches and make it easier to track who is privy to sensitive information. Businesses must also ensure that their networks are secure by: • Implementing data encryption • Strengthening passwords • Protecting access from unauthorized individuals • Obtaining proper insurance coverage

vided to customers • Crisis management and public relations firms • Credit monitoring costs as well as remediation to correct the breach event Speak with a broker to determine what kind of insurance solutions, such as cyber liability coverage, can protect your business from financial losses resulting from privacy breaches and

Due to the increased use of mobile devices by employees, it is critical that businesses understand whether their insurance provides coverage for a data breach caused by a lost mobile device or by access derived from syncing a company's mobile device to an employee's personal computer. If your company has a cyber insurance policy, it should be reviewed to determine whether the company has specific coverage for a data breach caused by employees' use of their mobile devices. These policies vary by insurance company and specific endorsements may need to be added. Most cyber insurance policies cover the costs of: • Investigation of the data breach • Determination of the type of notification that must be pro35 • July 2013 • Total Food Service • www.totalfood.com

security threats. You can also help yourself identify vulnerabilities and recommend steps to protect your company and your customer information. Proactively identifying potential mobile device exposures and implementing the necessary security controls and enforceable policies will allow your business to mitigate its risk. Robert Fiorito serves as Vice President,

Hub International Northeast where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www. hubfiorito.com

// EYE

METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

Day & Nite's 1st Annual Open House EYE enjoyed a visit to Day & Nite's newly expanded facility for the service firm's first open house for local trade schools.

he key to our success has always been the ability to attract and grow the industry's top service professionals," noted Day & Nite's Matt Sher. Among the additions to the Long Island facility is a new test kitchen. "Our goal is to provide local consultants, dealers and reps and of course their end user customers with a hub for shipping equipment for testing/training," Sher added. EYE notes that you have to be impressed with the next generation of Shers led by Matt and his cousins Rick and Brent’s commitment to training.

Since Long Island based Day & Nite / All Service opened its doors in 1977, the Sher family enterprise has remained firmly committed to meeting the needs of a diverse customer base. EYE notes that the newly expanded facility is yet again an example of the company constantly reinvesting in their business to meet the ever-changing needs of the Tri-State food service professional. From the marketplace’s largest arenas, to healthcare and corporate dining facilities, Day & Nite has built a reputation as a go to source for timely service on food service equipment. The new facility is the latest execu-

tion of a mission to provide the local food service operator with timely response and quality diagnostic service. "There's no question that technology has made us faster as we seek to provide the best possible service to our customers," Matt Sher continued. "We are constantly seeking to reduce service cycle times and make certain that the second call has the same quick reaction time as the first. Today it's all about providing a premium solution that enables our clients to have fewer headaches, more uptime and faster - quality diagnostics. Day & Nite's roster of satisfied customer

Day & Nite's Matt Sher (R) welcomed notables including Dan MacCollum (L) of CaptiveAire

reads like a who's who of the Tri-State food service industry. EYE enjoyed visiting with student applicants from: • Fortis Institute • Apex Technical School • The Refrigeration School (TR1) • Suffolk County Community College • Berk Trade and Business School The list is highlighted by MSG and Rockefeller University to Macy’s new state of the art cafeteria, the United Nations and many of the city's celebrity chefs including Mario Batali, Guy Fieri, Gordon Ramsay, Scott Conant, Morimoto and Eric Ripert. "Keep in mind that when Kenny and Irwin Sher launched the business 36 years ago, they saw a need for a level of service that simply wasn't available in the New York City area," Matt Sher concluded. "This represents the next step in that process."

Industry guests had the opportunity to tour the firm's state of the art control room with Alison Grech anchoring the busy Saturday service day

(L to R) Day & Nite's Rick Sher, Gary Montana and Alfredo Taddeo

Day & Nite's Jim Vespe (R) chatted about career opportunities with students Rafael Mujica, Angel Garcia Jr., David Lopez and Joseph Martinez from The Refrigeration School in Manhattan 36 • July 2013 • Total Food Service • www.totalfood.com

The newly expanded facility will enable the firm to maximize its ability to respond to customers’ needs for parts

The Long Island firm's microwave specialist Alan Kolinsky (L) was on hand to field questions

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// FOOD SAFETY

WITH WYMAN PHILBROOK

Developing & Improving Prerequisite Programs The Foundation for your Proactive Risk-Based Management System

n last month’s column I outlined the two major food safety systems for foodservice establishments, active managerial control and HACCP. Both of these proactive systems need to be built on solid policies, programs and procedures/instructions called prerequisite programs. Policies define subject matters and

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Wyman Philbrook

Owner of Philbrook Food & Beverage Consulting And Training philbrook_fandb@comcast.net

how management is committed to addressing them in the operation. They can be corporate or for a standalone operation and can address both food safety and other subjects. They provide general descriptive information & guidelines and the importance in how management views the specific topic. Policies can be combined together under a similar heading i.e. drugs and harassment can be included under human resources or an employee policy. Typically in a foodservice operation the following subjects are addressed in policies: Employee - Scheduling, attendance, vacation, illness, drugs, harassment, exclusionary guidelines, hygiene and

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// CHEFCETERA

UP CLOSE WITH METRO NEW YORK'S CHEFS

Chef Joseph Realmuto Executive Chef, Honest Man Restaurant Group Chef Joseph Realmuto has a devotion to local and organic produce in his menus. He helps maintain the 1-acre organic garden behind Nick & Toni’s, where he harvests items in season that go right to the plate. He is also involved with the Hayground School’s “Young Chef ’s Program,” a chef-led workshop for young children.

e maintains relationships with many local farmers and produce suppliers supporting East End farms such as EECO farms, Satur Farms and Quail Hill Farms. Most recently, Realmuto spearheaded the creation and establishment of the Springs School Seedling Project. The Seedling Project has built a greenhouse at a local public school, Springs School, where Realmuto’s children attend. Total Food sat down with Chef Joseph Realmuto for this month’s featured Chefcetera. Give us a little background about yourself. Where are you from, what or who inspired you to become a chef, and where did you train? I was born and raised in NY and have worked in the kitchen since I was 14 years of age. I started at a part time job and soon fell in love with the kitchen and was working full time while attending school. After my second year of college as an accounting major I decided to enroll at the CIA. Who did you apprentice under and what impact did they have on your career? And do you look at that as an

cook should work for a fine dining establishment of that caliber to get a real feel for attention to detail.

Chef Joseph Realmuto is the Executive Chef of Honest Man Restaurant Group in The Hamptons

obligation to pass along what you’ve learned to the next generation of chefs? My apprenticeship was at the River Café. This was a 3 star NY Times restaurant that was very well run and a tough place to work. I think every

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Walk us through a typical day for you and what are some of the challenges you face each day with being the executive chef for Nick & Toni’s, Rowdy Hall, La Fondita, Townline BBQ and Honest Catering? My day starts around 8:30am at my office reviewing nightly reports for all the restaurants prior nights’ service. My day will then go into meeting with upper management usually for a few hours working on budgets, purchasing and day-to-day workings keeping us on our game. By mid-day most of my chefs are in their restaurants and I will try to make rounds and touch base with them and discuss staffing, menus and anything else that pertains to their restaurant. I try to walk through the walk ins and touch food being served for their lunch service. I will try to settle in for a few hours during dinner service to keep an eye on food and service. The restaurant business can be fierce on Long Island, especially during the summer season. How do you com-

pete? For us it’s just about always reinventing ourselves. Once you start to take yourself for granted that is when you will start to lose business. It is also about paying attention to details, as that is what makes great restaurants. How do the dynamics of a suburban restaurant differ from those of a Manhattan restaurant? Well, being we also have a restaurant in Manhattan I can tell you first hand that our restaurant in the Hampton’s are much harder to manage. We do 70% of our business in 3 months! We fight for a small talent pool of chefs, cooks and FOH staff and we need to hire and train them in a short time frame. In NYC we have a consistent cash flow and the ability to keep our staff employed year round. The nice thing about the Hampton’s is we have the most beautiful products right in our own backyard!

There are a lot more vendors to choose from so it is our job to source out the best person to service us properly. It is a little work but helps with availability, delivery schedules and cost of goods.

Yelp, and other consumer review sights? Are consumers depending too much on reviews? This is a tough conversation because there are a lot of platforms for people to give their personal view on your restaurant. As you know food is very subjective and what one likes or not doesn’t mean the next will agree. On the other hand we try to use these reviews as a tool to get better at what we do. We ask all our managers to bring updated reviews to our meetings to read aloud so we can hear what people are saying and hopefully if it is negative we can look at ways we can improve upon what they are saying so we can better serve the next customer.

"We do 70% of our business in 3 months! We fight for a small talent pool of chefs, cooks and FOH staff and we need to hire and train them in a short time frame."

What roles does the vendor community on both the equipment and food supply side play? And in your opinion, is today’s salesperson providing the level of service you need to succeed? They play a big role but they are evolving also and if they don’t we move on. There are a lot more vendors to choose from so it is our job to source out the best person to service us properly. It is a little work but helps with availability, delivery schedules and cost of goods. There’s always talks of healthier eating, are your customers looking for that at your locations, and if so, how do you cater to the growing demand? Absolutely, our customers are much

more knowledgeable about the foods they eat and demand quality and healthier choices. We try to source local; the vegetables we buy at the farmer’s market or directly from the farm to the polenta and wheat berries we use. Do the menus of each restaurant change seasonally? We try to change the menus more than seasonally as products are introduced to us every month. Just because it is summer in June and July does not mean we can use corn or tomatoes. We try to buy produce when in season and locally when possible. Do you feel that the restaurant industry suffers too much from Zagat,

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We hear you’re devoted to local and organic and you maintain a 1-acre organic garden behind Nick & Toni’s. Is all of the produce utilized at each restaurant or do you use local growers as well? We could never supply ourselves with enough food from our Farm so we have worked hard over the last 25 years to build some great relationships with local farmers, fisherman and other specialty products. Farms like Balsam, Amber Waves, Satur & Quail Hill farms are some of our steady farms we buy from regularly as well as local fisherman that come right to the back door. Tell us about the Hayground School’s “Young Chef ’s Program” and the Springs School “Seedling Project” you’re involved in. They are two great programs. I got involved when I was asked to help with the Young Chefs Program. I helped them write a basic curriculum for visiting chefs to follow so that the students started with the basics and

worked upward as the classes went on. They were the first school on the east end that had an amazing garden run by Jon Snow and I saw how enthusiastic the students were about growing food and trying new things so I decided with a chef friend to start The Springs Seedlings at Springs School. Both of my children attend Springs and I wanted them to have a little of what they were offering at Hayground so we teamed up with Project Most and utilized their 501c3 and hit the streets to get donations. With a good plan and a great team of volunteers we were able to raise $60,000 the first year which allowed us to purchase a 20x50 ft greenhouse and a fenced in 40x60 outdoor garden and hire a garden coordinator. Five years later it has started to work its way into the everyday curriculum of the school day and houses classes for Project Most afterschool program. It has also evolved into a summer program as well. Hardest part of your job and the best part of your job? Hardest is the pressure to please everyone and the best part is to see employees grow and to mentor them into some great employees! Whether good, bad or a mix of both, what are some of the biggest changes you’ve seen in our industry over the years? For the best it has become a business and is no longer a hobby for owners who wanted to throw parties every night and for the employees who now take their job seriously and make it their career. This allows restaurant groups like ours to offer full time employment with benefits and a future of a real retirement.

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// NEWS

AWARDS

Class Of 2013: Johnson & Wales University Awards Industry Leaders With Honorary Degrees Brian J. Foye, president of Seasons 52 of Darden Restaurants, Orlando, Fla., was awarded an honorary Doctorate of Restaurant, Food & Beverage Management at the May commencement ceremony held for the graduates of both the Johnson & Wales University College of Culinary Arts and Hospitality College. In addition, Foye, a JWU alumnus, was the keynote speaker.

oye, who holds an associate degree in culinary arts, a bachelor's degree in food service management (1985), and an MBA in hospitality management (1988) from Johnson & Wales University, was recognized for his "belief in the transformative power of education" and his keen business acumen in growing the Capital Grille brand

which originated in New England. The ceremony was held at the Dunkin' Donuts Center in Providence, R.I. The 31,000 square foot venue was filled to capacity with JWU families, friends, graduates, and students celebrating individual milestones. Foye shared his personal life lessons from his 30-year career with the graduates in a speech that outlined key areas:

(L to R) Darden Executive Brian Foye flanked by JWU's John Bowen and Mim Runey

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• • • •

• • • • • • •

First, dream big, but have a backup plan. Write a personal mission statement. Work hard….exceptionally hard. Surround yourself with good people….personally and professionally. Find a mentor, be a mentor. Act like an ambassador. Remain an eternal student. Stay curious. Be adaptable and resilient. Learn from your mistakes. Give back.

To the last lesson, Foye noted that volunteering and giving back to one's community; especially for a person working in his demanding industry can be rejuvenating and that, "It's one of the elements that make the hospitality industry so extraordinary." Joining Foye in Providence to receive an honorary degree from JWU was Alain Ducasse, president and cofounder of Alain Ducasse Enterprise, Issy-les-Moulineaux, France. He was awarded an honorary Doctorate of Culinary Arts.

At the university's other campuses, honorary degrees were awarded to: North Miami, Fla.: John Howard Kunkel IV, founder and chief executive officer of 50 Eggs Inc., Miami, Fla., Doctorate of Business Administration in Entrepreneurship.  Denver, Colo.: Chuck S. Morris, president and chief executive officer of AEG Live, Rocky Mountains, Doctorate of Business Administration in Sports/Entertainment/Event Management, and Stephen Bartolin Jr., president and chief executive officers of The Broadmoor, Doctorate of Business Administration in Travel Tourism & Hospitality Management.  Charlotte, N.C.: Jerome J. Richardson, founder/chief executive officer of the Carolina Panthers, Doctorate of Business Administration in Sports/Entertainment/Event Management, and Susan H Spicer, chef/ owner of Bayona Restaurant, New Orleans, Doctorate of Culinary Arts. Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with approximately 17,000 graduate and undergraduate students at its four campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, education, nutrition, hospitality and technology. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal growth. The university’s impact is global, with alumni from 152 countries pursuing careers worldwide.

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// SCOOP The World’s 50 Best Restaurants Celebrates Eleven Madison Park Scoop congrats to Eleven Madison Park’s Chef Daniel Humm and Restaurateur Will Guidara who were honored last month in New York City in celebration of their ranking as the top U.S. restaurant after recently being named the best restaurant in North America by The World’s 50 Best Restaurants awards sponsored

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE by S.Pellegrino and Acqua Panna. Invited guests, including celebrated chefs Mario Carbone, Laurent Gras, Jonathan Gushue, Matthew Lightner, and Jeff Zalanznick, gathered at Eleven Madison Park to celebrate Humm and Guidara’s achievement in the culinary industry. The event also celebrated the elite group of U.S. restaurants on The World’s 50 Best Restaurants list. With six restaurants on the 2013 ranking, the Unites

Eleven Madison Park's Chef Daniel Humm and Restaurateur Will Guidara were honored last month in New York City after being named the best restaurant in North America by The World's 50 Best Restaurants awards.

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States remains a key international culinary force, matching France as the country with the highest number of establishments on this year’s list. The U.S. restaurants recognized this year are as follows: • #5 Eleven Madison Park, New York City  • #11 Per Se, New York City  • #15 Alinea, Chicago  • #19 Le Bernardin, New York City  • #29 Daniel, New York City For the first time, Eleven Madison Park was recognized as the top restaurant in North America, topping out last year’s winner, Per Se. In addition to its most recent honor, Eleven Madison Park was also the recipient of three Michelin stars. “Eleven Madison Park has risen rapidly in recent years, steered by the talent, drive and original thinking of its two co-owners,” said Sue Woodward, Director of The World’s 50 Best Restaurants. “In addition to Chef Humm’s suburb cooking, the service style, beautiful surroundings and historical culinary twists at Eleven Madison Park all contribute to one of the most fresh and fun fine dining experiences in the world. It is a worthy holder of the Acqua Panna Best Restaurant in North America title.”

For the first time, Eleven Madison Park was recognized as the top restaurant in North America, topping out last year’s winner, Per Se.

Chef Humm and Guidara’s restaurant offers a dining experience that is as delightful as it is engaging, with the use of peerless ingredients and top-tier cooking. Chef Humm, the 2012 winner of the James Beard Award for Outstanding Chef, creates modern, sophisticated French cuisine that emphasizes purity and simplicity, with seasonal flavors and ingredients. A classicist who embraces contemporary gastronomy, his delicate and precise cooking style is experienced through constantly evolving menus. “The World’s 50 Best Restaurant Awards gives chefs something to constantly strive for as well as a collection of other restaurants to look towards for

inspiration,” said Chef Daniel Humm. “The sense of camaraderie among all of the chefs and restaurateurs is palpable and the friendships that we’ve built as a result of this list will last a lifetime. Furthermore, as the only list that highlights and brings restaurants from all over the world together, it helps to make our vast universe of restaurants feel like a small community of colleagues and friends.”

Bastianich New Eataly Outpost Confirms NYC Chef’s Commitment To Lunch Scoop notes that Bastianich has opened a new restaurant called Pranzo, which is located inside Eataly in New York. It offers a quick, wholesome meal for lunchtime. “Every month the menu reflects one of the regions of Italy, so all of the recipes are of that region,” Bastianich said. “And they are made with that kind of Italian flavor and the portions are just right for lunch and the price is right too.” Most people know that following the Mediterranean diet is one of the best ways to gain health benefits, because of the lean proteins, vegetables and olive oil it contains. But there’s another tradition we should be taking from that region: eating a proper lunch. Lidia Bastianich, executive chef and co-owner of the marketplace Eataly in New York City, spoke recently with Dr. Manny Alvarez about the importance of the afternoon meal. “I think that lunch is one of the

most enjoyable and important things in the day,” Bastianich said. “But you need to create the space and the time to do just that. And in Italy we do that.” Bastianich said it’s important to treat breakfast like a “king,” lunch like a “prince,” and dinner like a “pauper,” meaning portion sizes for each meal should decrease throughout the day. For Italians, lunchtime servings are often filled with different types of pasta. “I think that's a great time to eat pasta,” Bastianich said. "You know if at night, you have a big bowl of pasta, then a steak that doesn't

work because that's not in balance.” She also said it’s important to savor the foods you eat during lunch and take the time to focus on the meal.” If we don't focus on when we eat – like let’s say we watch television or something – you eat much more. If you focus on the food – you smell it, you cook it – you're enjoying it already.”

Alto-Shaam Promotes New VP Of Sales & Marketing Scoop says congrats to Alto-Shaam at the announcement of the promo-

Lidia Bastianich, executive chef and co-owner of the marketplace Eataly in New York City, spoke recently with Dr. Manny Alvarez about the importance of the afternoon meal.

CONNECTICUT NEW YORK

NEW JERSEY

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• • • • • • • • • • • • • •

181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road

• • • • • • • • • • • • • •

Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083

• • • • • • • • • • • • • •

Bastianich said it’s important to treat breakfast like a “king,” lunch like a “prince,” and dinner like a “pauper."

tion of Todd Griffith to Vice President of Sales and Marketing. Previously the Vice President of Sales, Griffith will assume leadership responsibility for the marketing, culinary and corporate communications functions within the company. As a 15-year veteran with Alto-Shaam, Griffith has held various sales and marketing positions with the company including Regional Sales, National Account Sales for both Foodservice and Retail business segments, National Sales Manager, and most recently as Vice President of Sales where he was responsible for strategic planning and the management of the company’s business development for the Eastern U.S. In his new role, Griffith will maintain a national sales role in addition to the development and execution of Alto-

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203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544 continued on next page

// MEET THE NEWSMAKER

SPONSORED BY

Marilou Halverson, President of The New Jersey Restaurant Assocation

s you close in on your first year on the job, what do you see as the needs of the New Jersey restaurant operator? There are a few; help navigate the insurance issues and obstacles they are facing after SuperStorm Sandy. Also trying to deal with all the legislation and regulations that make it very difficult to run a small business. As well as trying to make sense and compile with the complicated Affordable Healthcare Act.

The Internet is great for research and education but it is important to really see what the product is or what you are being sold.

How has life after Sandy evolved for the New Jersey food service community? They are more resilient than ever. In spite of all the losses and challenges they have faced, my members are determined to re-open. Unfortunately there are a few that decided to close forever. How will the new Tri-State Food Expo show help to answer those needs? We hope that the variety of vendors will be products and/or services they need. Also, we will have education sessions to address issues specific to the food service industry

With 20+ years in the tourism and entertainment industry, Halverson is currently the President of The New Jersey Restaurant Association.

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In a world now impacted by the Internet, what role do you see a show having for the decision maker who

could shop the web? Especially in our industry, you need to see, smell and taste the products. The Internet is great for research and education but it is important to really see what the product is or what you are being sold. It is hard to have a conversation with a sales person on the Internet. Our operators know how important personal interaction is. How did the partnership come together with Diversified? Steve Sanders of Sea Breeze is on the NJRA board and he made the introduction. Exhibitors have lots of show alternatives, what will create added value for firms exhibiting at your new show? First is how inexpensive it is and with no added fees. This is a very easy venue to exhibit your company. If you want, load it in yourself and set it up. Also parking is right there and is conveniently located for everyone to attend. It is hassle free! You are offering an all-inclusive package for your exhibitors, talk about that? All you have to buy is the booth space. One low rate gives you everything! New Jersey has grown dramatically as the home for some of the nations' top chefs. How will they be showcased at the show? We are working on some fun surprises. Just like at our restaurant operator’s conference with David Burke and Mauro, it will be exciting and educational.

// NEWS

EVENTS

Brooklyn Set To Host Taste Of The NFL As Part Of Tri-State Super Bowl Presentation Foodservice will take center stage next February when the Super Bowl makes its Metro New York debut. Among the big games signature events is the annual Taste of the NFL's Party with a Purpose.

he event is hosted by Minneapolis based, Taste of the NFL non-profit organization dedicated to kicking hunger in America, is headed to Brooklyn to host its 23rd annual celebration of great taste from each of the league's cities. Brooklyn Borough President Marty Markowitz, host of the Food Network’s Chopped Ted Allen, New York City restaurateur Drew Nieporent, National

Football League Senior Vice President of Events Frank Supovitz, former New York Giant Bill Ard and former Jets standout Freeman McNeil joined Taste of the NFL founder Wayne Kostroski announced plans for the upcoming party at a press conference on the steps of Brooklyn Borough Hall last month. “It’s going to be the largest attended and we are going to be donating the largest dollar amount, the largest

Brooklyn Borough President Marty Markowitz, , New York City restaurateur Drew Nieporent, National Football League Senior Vice President of Events Frank Supovitz, former New York Giant Bill Ard and former Jets standout Freeman McNeil joined Taste of the NFL founder Wayne Kostroski as he announced plans for the upcoming party at a press conference on the steps of Brooklyn Borough Hall last month

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meal amount ever, in the twenty- three years,” noted Taste of the NFL founder Wayne Kostroski. “Every dollar that’s donated provides eight meals to a food bank like Bed-Stuy and others. Think about that. If you could part with ten bucks, you could provide 80 meals.” Per tradition, the hunger relief event will take place on the eve of the Super Bowl, Saturday, February 1, 2014, and will be held at Pier 12 of the Brooklyn Cruise Terminal. Founded by Minneapolis restaurateur Wayne Kostroski in 1992 when Minnesota hosted Super Bowl XXVI, the organization is known for its annual premier Super Bowl party that pairs renowned chefs from each NFL market with current, alumni and Hall of Fame players. The event draws celebrities from all areas of the entertainment world to raise awareness and funds for hunger relief in cities throughout the country. The 2014 Super Bowl marks a historic first for the NFL: the only outdoor, cold-weather Super Bowl hosted by two states and two teams. In accordance with the Taste of the NFL’s model, proceeds from this year’s event will benefit the Food Bank for New York City (10%), Community Food Bank of New Jersey (10%), and Brooklyn’s Bed-Stuy Campaign Against Hunger (10%), as a

gesture of goodwill to the borough for serving as the event’s host city. The balance of the proceeds will be donated to the designated food bank in each of the other NFL cities, as well as key hunger relief organizations across the country. “We’re proud to have the opportunity for our annual Super Bowl party to benefit those in need in New York and New Jersey,” said Taste of the NFL founder, Wayne Kostroski. “Brooklyn has welcomed us with open arms, and Pier 12 will serve as the perfect backdrop to showcase the dedication and culinary skills of our partner chefs as we raise funds to help kick hunger nationwide.” Additional highlights of this year’s “Party with a Purpose” will include featured chefs from the New York area, special appearances by cast members of TLC’s Cake Boss, the newly crowned Miss America, and more. There is also a silent auction with unique sports memorabilia, exciting travel opportunities, culinary packages and more. Limited tickets remain. "As Brooklyn’s ‘foodie in chief,’ I really went nuts when I found out that Taste of the NFL - the best party with a purpose in the country was coming to our borough," added Brooklyn borough president Marty Markowitz. “Taste of the NFL does fantastic work fighting hunger and I couldn’t be happier that a portion of the money raised is going to Brooklyn’s own Bed-Stuy Campaign Against Hunger which, led by Reverend Melony Samuels, helps to provide for Brooklynites struggling to put food on their tables. Together, I know that Taste of the NFL and the Bed-Stuy Campaign Against Hunger have the right recipe to tackle hunger in Brooklyn and beyond.” The 2014 event is made possible through the generosity of Taste of the NFL partners including E & J Gallo, Uptown Network and American Family Insurance.

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Scoop, from page 47 Shaam’s corporate global marketing and product development strategies, while remaining actively engaged in the company’s healthcare business segment, as well as the development of the selective distribution partner program. He will also assume leadership of the company’s culinary team and support resource assets. Long Island based BSE Marketing reps the line in Metro NYC.

Blendtec Announces New Commercial Sales Director Scoop hears that Blendtec is excited to announce the appointment of their new commercial sales director, Scott Hinckley. Scott has worked with Blendtec as a consultant for the past six months, and they expect him to have a smooth, quick transition. Blendtec’s goals for growth focus on building on their existing foundation with the right strategies and relationships to increase market share and build global equity. They are

also placing a large emphasis on listening and responding to the voice of the customer. They are building trust and confidence through enhanced two-way communication, greater marketing and PR support, and streamlined production and order fulfillment. Scott has been a highly successful executive and sales leader in the foodservice-equipment industry for more than 20 years. He was the director of sales and marketing for Vita-Mix Corporation for 16 years, where he managed three corporate divisions: Commercial, Retail, and Demonstration Sales. One of his major accomplishments was creating the Commercial Division at Vita-Mix and developing it into a respected industry leader with a full line of commercial blending equipment. Scott directed a highly effective sales management team that was responsible for major domestic and global accounts, such as Starbucks, Jamba Juice, McDonald's, Caribou Cof-

stationary) restaurants like Marlow & Sons in Williamsburg. “It’s like a tavern on the water,” she said, noting that she got the idea while riding the East River Ferry. “Ferries are making the water feel so accessible,” she added. Ms. Farell is in the process of getting her liquor license and the equally important docking approval.

Imperial Bag & Paper Co., Llc Continues Growth With Morton Acquisition And Move To New State Of The Art Facility Blendtec is excited to announce the appointment of their new commercial sales director, Scott Hinckley.

fee, Baskin Robbins, Outback Steakhouse, Wendy's, Brinker, Cold Stone Creamery, Smoothie King, and CocaCola. In his new role at Blendtec, Scott will lead efforts in the areas of sales force development, sales rep recruitment, business development, strategic planning, new product development, new market development, bottom- and topline management, and execution. New Jersey Pecinka Ferri recently took on the Tri-State rep responsibility for the Utah based firm.

Brooklyn Restaurateur To Ship Out Scoop says “all aboard!” The Water Table, a restaurant that will pair a boat with haute cuisine, will set sail this month in north Brooklyn. Proprietor Kelli Farwell, who works in the wine industry but also holds a captain’s license, recently raised $26,000 through crowd funding site Indiegogo.com to purchase a World War II-era Navy patrol boat. She plans to offer two dinner seatings on board, where patrons will be able to munch New England fare like lobster rolls and crabcakes while cruising the East River year-round. The boat can accommodate 100, but Ms. Farwell expects to cap her diners at 60 for a more intimate feel, in keeping with other popular (but 54 • July 2013 • Total Food Service • www.totalfood.com

Fast-growing Imperial Bag & Paper Co., LLC, a supplier of food service and janitorial supplies to New York institutions including Zabar, Fairway and Café Metro, is expanding in Jersey City and in Brooklyn. Imperial announced last month that it has acquired Morton Paper, based in Brooklyn's Bushwick section, for an undisclosed amount, the closing is scheduled for July 31. For Imperial, one of Crain's "Fast 50" companies in 2012, the move means growth into retail and office products. "When we expand, we need to look at expanding into new customers or expanding the breadth of our product line into existing customers," said Robert Tillis, CEO of Imperial. The Morton's acquisition does both. The move comes on the heels of the firm's 2012 acquisition of Burke Supply. Each of Tillis' moves have been marked by both the ability to add buying power and the human capital of talented sales professionals. “If you look at Imperial, we have carefully consolidated the best of 12 of the smaller companies with 8,000 sku’s.“ We need that level of extensive inventory so that when a salesperson walks in the door, there’s always an innovative new idea. We want our customers to know that either Imperial has it or can get it done. “ The company is also consolidating its three locations in Bayonne, NJ, into a single facility nearby in Jersey City. The

new facility at the Pulaski Distribution Center will have 505,000 square feet of warehouse space and an additional 30,000-square-foot headquarters. The Pulaski Center is located in Jersey City's Skyway Riverfront Park, built on the site of a former landfill. Imperial has 5,000 customers, with almost half of them in New York City. The firm will bring what has become larger than life marketing presence with its annual booth at the International Restaurant and Foodservice show of NYC. Sales director Chris Freeman has continued to set the bar for creativity on the show floor. Morton is Imperial's sixth acquisition since Tillis bought the 80-year-old company in 2007. The company's revenues have nearly tripled over five years. "More than half our growth has been organic," Tillis said. He expects the combined businesses to generate $325 million in revenue this year, up from Imperial's $285 million in 2012. The two companies will retain their individual names, and the management and sales teams will stay the same. “Imperial will continue to look for other strategic acquisitions that will continue to expand our business,” noted Tillis. Founded In 1935, Imperial is known for its excellent service and quality. Imperial offers a superior selection of paper, packaging and janitorial products, and is committed to thinking outside the box, consulting with customers to satisfy their current and future needs. Imperial also provides nationwide service to chain restaurants and national retailers.

equipment sales. Dave is a graduate of Johnson and Wales University, who trained in both France and Italy before working as a banquet chef at the Grand Summit Hotel in Summit, NJ. He moved to New York City and spent many years with the New York Restaurant Group, working in David Burke’s Park Avenue Cafe’ and The Post House before developing and running successful catering concepts in New Jersey. Through his varied culinary experiences, Dave gained

Pecinka Ferri Associates Has Announced That Chef Dave Noel Has Joined Their Sales Team Scoop says congrats to Pecinka Ferri on their announcement of Chef Dave Noel as he has joined their sales team in the newly created position of Corporate Chef focused on specialty foodservice 55 • July 2013 • Total Food Service • www.totalfood.com

understanding and respect for the new cooking, holding and chilling technologies, leading him to chef/sales positions with both Rational and Unox. In his new position with Pecinka Ferri, Chef Dave will be using his skills on growing the sales of their specialty equipment offerings, including Blodgett Combi, focusing on end-user and dealer contacts. He will provide product demonstrations in both their test kitchen and in the field, and presentations at trade meetings

Chef Dave Noel has joined Pecinka Ferri's sales team as Corporate Chef focused on specialty foodservice equipment sales.

Scoop, from page 55 and exhibitions. Pecinka Ferri is excited to have Chef Dave Noel and his unique operations perspective as part of their sales team and invite you to welcome him. Pecinka Ferri Associates, manufacturer's agent to the foodservice industry, represents nationally recognized equipment manufacturers, in the greater New York Metro area.

Top NYC Chefs Team To Cook For Natalie

SCOOP notes that many of Metro NYC top chefs gathered for the 24th Annual Wine, New York Cooks For Natalie late last month at Chelsea Piers. The annual Spirits & Culinary Celebration & Casino Evening benefited the Natalie Toedter Scholarship Foundation. Once again the work of Kurt Keller and his Les Amis d'Escoffier Society Foundation team raised thousands of dollars in scholarship funding. "Our goal is to raise money for the

Natalie Toedter Scholarship Fund, to support students in their culinary education," Kelller noted. The event was held in cooperation with C-CAP (Careers through Culinary Arts Program) and culinary schools in the New York Metropolitan Area. Scoop enjoyed a wide variety of extraordinary food and desserts prepared by leading chefs, plus fine wines and spirits contributed by prestigious wine distributors.

Restaurant Depot Lifts Lid On Landmark 100th Unit with Alabama Opening SCOOP notes that Restaurant Depot, one of the Metro New York's most legendary food service success stories will reach another key milestone this month. The College Point NY based concern will open its 100th store this month in Birmingham, AL. SCOOP notes that 'Depot's success has come from its ability to be the first ever concern in the nation to "get" what it takes to meet both the food/beverage and equipment and supply needs of the food service operator. Restaurant Depot's new 50k plus square foot southern outpost will take the location of a Bruno's space in the Wildwood North Shopping Center.

Roger and Sons & Marsal team to Make Pizza To Fight Cancer SCOOP notes that two of the industry's true mensches have teamed to raise funds to cure cancer. Roger and Sons’ chief Joe Cirone and

Restaurant Depot's new 50k plus square foot southern outpost will take the location of a Bruno's space in the Wildwood North Shopping Center. noted pizza chef Santo Bruno of Marsal teamed at the recent Relay for Life to create signature pies for those participating in the annual find raiser in Yorktown Heights, NY. Many moments create the unique Relay experience. The highlights of the fundraiser included the Survivors Lap in which all cancer survivors at the event take the first lap 56 • July 2013 • Total Food Service • www.totalfood.com

Roger & Sons' Joe Cirone and Marsal's Santo Bruno cooked pizza to benefit Yorktown Heights battle against cancer

noted. "I can't thank chef Bruno enough and Dominick Abitino of Abitino's Pizza group who donated the sauce and cheese." The Relay for Life also included the Luminaria Ceremony that takes place after dark; so that participants can remember people we have lost to cancer, honor people who have fought cancer in the past, and support those whose fight continues. The Fight Back Ceremony is an

around the track, celebrating their victory over cancer while cheered on by the other participants who line the track. Relay For Life events also recognize and celebrate caregivers, who give time, love, and support to their friends, family, neighbors, and coworkers facing cancer. For Roger and Sons the event had special significance as family and

Roger and Sons’ chief Joe Cirone and noted pizza chef Santo Bruno of Marsal teamed at the recent Relay For Life to create signature pies for those participating in the annual find raiser.

friends helped the legendary Bowery dealer honor the memory of Joe Cirone's father in law Roger Saitta who started Roger and Sons and Joe's late sister Fran Cirone Allen both of whom succumbed to cancer. "We made over 90 pies that night and with the pizza sales and donations Roger and Sons raised over ten thousand dollars," Cirone 57 • July 2013 • Total Food Service • www.totalfood.com

emotionally powerful ceremony that inspires Relay participants to take action. The Fight Back Ceremony symbolizes the emotional commitment each of us can make in the fight against cancer. The program was launched in Tacoma, Washington. In May 1985, Dr. Gordy Klatt walked and ran for 24 hours around a track. He ultimately raised $27,000 to help the American Cancer Soci-

ety fight the nation’s biggest health concern – cancer. A year later, 340 supporters joined the overnight event. Since those first steps, the Relay For Life movement has grown into a worldwide phenomenon, raising more than $4 billion to fight cancer.

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// EVENTS

NRA 2013

National Restaurant Association's 2013 Show EYE notes that there were all kinds of optimism about the state of the industry at the annual National Restaurant Association’s Show in Chicago.

etro New York firms and food service professionals once again had a major impact at the National event. With 1,800 plus exhibitors across 900 plus product categories, The National Restaurant Association’s Show for 2013 proved to be a great suc-

cess. Operators were able to attend 70 free education sessions on hyperrelevant topics and network with industry leaders from 100 countries and others across the United States. However, this year a few issues rose above the rest and the NRA Show 2013 made sure to answer the three issues that were the most critical of the year; Healthcare, Kid’s Nutrition,

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and Sustainability. As EYE walked down the aisles of the show, 2013’s Food trends were led by a number of new gluten free products. This year’s show will long be remembered as the year of the Greek yogurt explosion. Of course Greek yogurt has taken the country by storm, but it was being used as an ingredient at the show for prod-

ucts such as Greek yogurt cheesecake, spinach artichoke dip, mac and cheese, and virtually anything that would otherwise contain mayonnaise or sour cream. EYE notes that New York is leading the charge as Chobani has expanded from its Manhattan base to the debut of its new manufacturing facility in upstate New York. Clearly the taste bud leader in the unlimited calorie division was the emergence of salted caramel. This dessert trend was widespread at the show, available in ice creams, on cheesecakes and candies. As EYE pioneered down the aisles, saltedcaramel-pretzel frozen yogurt has become a new favorite. A perfect balance of salty and sweet that kept tongue in cheek for the rest of the show. EYE spotted another dessert that

would serve as an appropriate breakfast, caffeinated ice cream. From a brand called “Bang!” located in Madison WI, offered their unique dessert in Peanut Butta, Heaps of Gold, Cooky Mint and Iced Latte-Da. Their company hopes that college students will choose one scoop of ice cream, which contains the same amount of caffeine in an energy drink, over coffee to plunge through a study binge. Many firms debuted their most recent lines of Gluten free products that were all the rage. Present were educational workshops on Sustainability with leaders in the industry. EYE spotted equipment at the show that allowed restaurants to process their own raw cocoa beans and all in all, the show had a great deal of equipment to debut. Another trend that EYE noticed immediately upon visual contact

Many firms debuted their most recent lines of Gluten free products that were all the rage. were edible flowers. It has become the new favorite ingredient or garnish for chefs to use. This nearly lost art of edible flowers that dates back to the Roman era and deeply rooted in cultures around the world, has been reborn. It can add a touch of elegance to any operators’ dish to

New Jersey's Kontos Foods’ executive chef Demetrios Haralambatos welcomed many show guests

Metro New York's food brokerage community led by KeyImpact’s Rob Monroe (C) had a very busy week in Chicago

(L to R) Manitowoc's New York area chief Vic Rose with the United Refrigeration duo of Roger Riss and Joe Pellachia

Top New York based consultant Foster Frable led his Clevenger Frable team to a shop and spec tour of the NRA show floor

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spruce up a menu. EYE spotted the perfect tea for those who need it on the go. A company called Matcha is the next big thing in the tea world. They are all the rage of chai and bubble tea. This green tea has been a part of Japanese history for more than 800 years and

is now available in powder form that can be mixed with water or any other liquid of your choosing. Its high levels of antioxidants and on the go convenience are perfect for the Metro New York consumer. Selected by an independent panel of expert judges and awarded by the NRA show, EYE attended the Kitchen Innovations Awards (KI). These awards are meant to showcase, recognize and celebrate cutting-edge equipment and supplies that particularly improved the back of the house as well as benefit foodservice operators. The winners of the Kitchen Innovations offer a wide variety of equipment incorporating new technology to improve their businesses. New Jersey’s Aeroworks Mesh Belt Conveyor is a cafeteria conveyor that eliminates the need for trays and is

Jade’s Ray Williams (R) has established the firm as a first stop on many dealers and consultant’s show agendas

able to turn without creating gaps that cause jamming and breakage. Blendtec created a blender that features an online programming tool that allows users to build on 42 preprogrammed blend cycles and one for franchise wide sharing through a USB port, they call it Stealth™. Duke Manufacturing constructed an energy efficient wash system they call X-Stream IH2 Wash System. It features programmable cycles, plug & play components serviceability, pump and sanitizer monitoring, and a unique wash flow that keeps wares in the impingement zone loner. This

ultimately results in consistently clean wares with greater water/energy efficiency. Franke’s Coffee Systems Americas FoamMaster™ created a super automatic espresso machine that produces hot and cold milk foam in variable textures to help operators diversify their menus. Other innovators EYE noted for the KI awards proved just as inventive. Garland’s Green Heat module line braising pan has a drop-in induction design that features remote electronics placement, multiple depths and in-unit drainage.

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Franke’s Coffee Systems Americas FoamMaster™ created a super automatic espresso machine that produces hot and cold milk foam in variable textures to help operators diversify their menus.

Hobart originated a washer that significantly reduces steam release when the door is opened after cycles, and lowering overall energy consumption, which they call The Advansys ™ LXer Undercounter. Jade’s Even Broiler that evenly distributes heat front-to-back for zero cold zones and better output. Meiko’s new low-temp dishwasher eliminates the need for a heater due to automatic drain/refill feature. A wall-mounting manifold for water lines that keeps organization, accessibility and easily identifiable to save time and reduce error was in-

(L to R) Hobart's Gary Simpson and David Marcus of Wine Racks by Marcus

(L to R) Singer Equipment’s Fred Singer and Singer Equipment Company's Mark Woolcock celebrated an award winning performance

troduced by Pentair. Vollrath company constructed an intelligent countertop unit that uses induction heating to quickly re-thermalize and maintain optimal temperature for foods. Foodservice operators have been consumed with looking for convenient affordable ways to respond to shifting consumer demands. EYE noted that many resolutions had to do with health and bolder flavors and new technology. Every day, operators across the world combine imagination and hard work to find new and better ways to do business. The Op-

The Ferrara Brothers celebrated another banner year for their Marsal ovens

(L to R) John Walter, Scott Goldsberry, Michael Leffler and Rick Kepniss of Admiration

Long Island’s Rebecca Salerno of Integrated Controls welcomed guests

(L to R) Maywood Furniture’s Crystal Hutchison, Toni Ljekocevic and Ken Persson.

erator Innovations Awards highlights these achievements in five specific categories, including; Food Safety, Health & Nutrition, Menu Development, Sustainability and Technology. EYE found that technology has impacted virtually every aspect of the restaurant and food service industry. We were shocked to hear the claims of a number of web developers who were in the Windy City to capture what they claim to be some 60% of restaurants that in 2013 do not have a web site. EYE noticed a new generation of IPAD based staff recruitment tools that have added video re-

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sumes to their models. “Menu Ideas from the Cloud: Freedom to Choose Platform,” proved to be the best in the Menu Development category. HMSHost created a portal that is internally developed and a custom online tool for company’s 100+ airport operations to give local operators access to hundreds of menu items, allowing them to quickly and easily tailor menus to keep up with traveler preferences, and regional trends. Ninety Nine Restaurants was the winner of the Food Safety Award for their Allergy alert system. This system combines staff training and

involvement with clear communication via ordering, display systems and tracking, ensuring awareness and proper preparation for everyone who touches a guest’s food and minimizing risk for all. The United States Air Force took home the Health and Nutrition Award for their “Nutritious, Delicious and Expeditious: The Foodservice Transformation Initiative (FTI).” FTI was able to elevate healthfulness, energy and alertness through optimal nutrition without sacrificing flavor, taste and satisfaction. The Sustainability Award was

(L to R) John Peters and Dale Schmidt of Connecticut’s Roebic Labs

Cardinal Glass president Bryan O’Rourke (L) led his charges

(L to R) Avi Marguiles and Luis Florencia of David’s Cookies

taken home by Kennesaw State University for their “Homegrown Sustainability with the Farm-to-Campus-to-Farm Program.” Their 5,000 guests per day dining operation includes a comprehensive, closedloop waste management program through a variety of efforts including a robust organic “Farm-to-Campusto-Farm” program, water reclamation, aerobic digestion, composting/ recycling programs, oil-to-biodiesel conversion and more to significantly reduce costs, minimize environmental impact and qualify the facility for a gold LEED certification. Another finalist in the same category, Pret a Manger, worked closely with third-party experts to research

The American Range duo of Ricardo Perez and Jim Doar

and develop a comprehensive sustainability program, which they openly share with the industry. EYE commends the program for their features of their four-stream frontof-the-house recycling, plus additional recycling, waste diversion and composting process. It diverts 55% of waste form landfills and 40% of excess food being donated to the homeless. The world-renowned Disney Parks and Resort were the winners in the Technology category. The Be Our Guest Restaurant utilizes a unique fast-casual restaurant system capable of automating elements throughout the operation, including RF table locators, ordering, checkout, back-

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Mr. and Mrs. Paul Prudhomme of Chef Paul’s Magic Seasoning

(L to R) Montague’s Gary Rupp and Tom Whalen welcomed guests

of-the-house workflow and more to deliver a personalized, streamlined experience for tourists that allows the operation to serve more than 3,000 meals at lunch each day. Besides showcasing a restaurant’s achievements in many categories, there was something for every operator to improve his or her business. Attendees enjoyed countless opportunities to discover new products and meet with the world’s prominent innovators in the industry. The 2013 World Culinary Showcase line up was highlighted by book signings and speeches from New York chefs. Jonathan Waxman, chef and owner of Barbuto in Manhattan’s West Village is the creative culi-

(L to R) Rebbecca Betterman and Vlad Spiuak of Modern Line Furniture

nary force behind “culinary comet.” He has been featured on the hit Bravo series Top Chef Masters and has published two cookbooks. Another accomplished chef by the name of Marcus Samuelsson, who is the youngest person to have received a three-star rating from the New York Times while also being a best-selling author, was honored as a guest chef at the White House for planning and executing the Obama administration’s first state dinner. Executive chef and owner of Benchmarc Events in NYC, Marc Murphy, is a member of the No Kid Hungry ® campaign and official spokesperson for Share Our Strength’s Dine Out For No Kid Hungry ™ program. This

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(L to R) San Jamar’s Kim de la Fromoy and Mark Musselman debuted a vast array of new product

(L to R) New Jersey distribution guru Jerry DeCorbo with Fontanini’s Joanne and Geno Fontanini

(L to R) Thunderbird’s Kyle May, Lucy Chen and HC Lin

Equipex sales chief Irina Mirsky Zayas

movement strives to end childhood hunger in America by ensuring all children get the healthy food they need every day. EYE was also able to learn the Secrets of Success from top women in food such as Rohini Dey and Susan Ungaro. Rohini Dey is owner and founder of Vermillion, located in NYC and Chicago. She is a leading restaurateur, an advocate of Indian cuisine with her original Latin twist and a feminist. She is an avid support of women in business and the mentorship, and education of girls on a global level. A philanthropist, businesswoman and chef.

Univex’s John Tsiakos demonstrated the firm’s new line of pizza prep solutions

Susan Ungaro is president of the James Beard Foundation since 2006 and since then has been named one of The Daily Meal’s 50 Most Powerful People in Food in 2011 and has received Irish America magazine’s Top Business 100 Award, the Muriel Fox Communications Award from the NOW Legal Defense Education Fund, and the Hope Award from the National Center for Missing & Exploited Children. She has made many television appearances and clearly has made a successful career for herself. Another successful female in the Metro New York area is Alex Guar-

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New York coffee guru Assad Benabid of La Cimbali

naschieli who is the executive chef of New York City restaurants Butter and the Darby. She currently writes a blog on the Food Network’s website and has appeared on numerous Food Network shows such as The Cooking Loft and Alex’s Day Off. EYE was also able to attend book signings with these acclaimed chefs such as Jonathan Waxman, Marcus Samuelson, Marc Murphy and Alex Guarnaschelli. EYE was able to learn the pros and cons of being a restaurant franchise, which was an educational workshop that all attendees could view. This session was specially designed to

Long Island based Mike Boriello of United Sales Concepts had a busy show

give the good, the bad and the ugly of owning a Franchise. EYE was able to listen to straight talk from a panel of veteran franchise operators such as Jim Shipman, Owner of Jersey Mike’s Subs, talk about first hand accounts and tips for selecting, buying and operating your own franchise. Another learning opportunity EYE was able to attend was Using POS to Maximize Your Business. This education track on technology was a way to hear leading restaurant operators, such as Stephen Bernacki who is an analyst at Union Square Hospitality Group, to discuss the state of FrontOf-the-House systems and how they

Panasonic’s Gino Iacovella (2nd L) and Steve Stohrer (R) anchored a busy booth

(L to R) Queens based Air Comfort’s Tom Gindele, Anthony Spadaro, and Pat Fava.

Shaun McDonald of Eurodib displayed several exciting new solutions

M. Tucker sales chief Neil London toured the annual event

(L to R) The father and son duo Ryan and Ed Pecinka

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(L to R) SEFA’s Tedde Reid and Bobby Alban of E&A Supply

Robot Coupe’s David Mouck discussed tweaks to the firm’s line

WoodStone’s Jackie Smith (2nd L) and Tamara Nelson (R) welcomed show guests

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// NEWS

HOSPITALITY

Ducasse Debuts New Concept At Yonkers’ Empire City Casino Developer Mark Advent, in collaboration with Ducasse Studio (DS), announces the opening of pinch, named after the cooking vernacular, at Empire City Casino in Westchester County.

ey design and architectural direction on the project include the firm of Roman and Williams, interior designers of the Ace and Standard hotels in New York City, and Richard H. Lewis Architect project architects for Balthazar and Minetta Tavern in New York. The nostalgic interior design was inspired by 1950s classic vintage diners and the 1955 Bisiluro Damolnar Le Mans racecar. The "diner-like" convivial 245seat, premium casual restaurant is open for lunch and dinner daily. Unique design features include a floating, glass-enclosed keg room suspended over the open kitchen overlooking the raw bar and pastry counter, a fifteen foot powder coat red tap wall with 100 beer faucets at the main bar and six booths equipped with one-of-a-kind custom designed and fabricated self-pour tableside tap dispensing systems which allow guests to serve themselves. The menu, a mix of updated American and international classics created by Chef Fabienne Eymard [Taillevent in Paris, Caprice in Switzerland, Benoit in New York], is broken down into seven main categories: Snacks & Starters, Soups & Salads, Seafood Bar, House Specialties, Sandwiches, Burg-

The nostalgic interior design was inspired by 1950s classic vintage diners and the 1955 Bisiluro Damolnar Le Mans racecar. ers and From The Grill. Appetizers include the signature pinch Macaroni & Cheese with Ham; Mini Beef Short Rib Tacos and Sweet & Spicy Glazed Chicken Wings. Soups like Gratineed Onion Soup with a lager shooter are offered as well as a variety of salads available to be ordered as a half or full portion. Seafood is featured with a raw bar display as well as a selection of unique ceviches such as Scallop with hot yellow pepper paste and fresh heart of palm salad, available a la carte or as a tasting of three. A selection of 8 ounce Certified Black Angus Beef burgers such as the signature pinch Burger with crispy pork belly, red onion, arugula and a

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beer cheese sauce (with an optional sunny side up egg) appear on the menu along with over six kinds of sandwiches including an Herb Leg of Lamb Panini with eggplant and feta cheese and a Beer-Marinated Grilled Skirt Steak on a French baguette with Dijon mustard and watercress. Other entrees (“House Specialties”) include Atlantic Cod Brandade atop a potato puree with lemon, capers, croutons and brown butter and Lamb T-bone Chops with Mediterranean relish and an eggplant tart. An assortment of Certified Black Angus Beef is prepared on the grill with a variety of sauces. Accompanying side dishes like Crushed Potatoes; Creamy Spinach

and Wild Mushrooms can be ordered a la carte. Formerly of Alain Ducasse’s miX in Las Vegas at THEhotel at Mandalay Bay, Executive Pastry Chef Tamber Weiersheuser’s dessert menu features contemporary interpretations of American classics. The menu will evolve throughout the seasons but will continuously include signatures like S’mores, Raspberry Sundae, Apple Tart Tatin served with crème fraîche, and Warm Chocolate Cake topped with pistachio ice cream. Overseen by a Certified Cicerone, pinch boasts a significant beer program with 100 New York beers on tap, 25 large format beers including limited releases (available seasonally and in small batches) including beers exclusively brewed for pinch. Other unique beer offerings include “pour your own” beer taps fixed to a handful of tables and a “growler shop” near the entrance which allows guests to take home a daily selection of eight featured beers on tap. A selective, dynamic 80-bottle wine list curated by the beverage director of DS, is comprised mostly of American wines from New York and California (75%), as well as France. Roman and Williams Buildings and Interiors (Ace Hotel) designed the restaurant, which is inspired by automotive interiors including glossy, powder-coated metals with red accents, tailored banquettes and louvered screens. The main bar, with its impressive draft wall, has seating for 28 and serves both food and drink. The accompanying bar counter overlooking the raw bar serves food and drink as well. A semi-private dining room seats 34 people and a private dining room caters to parties of 10.

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Waring’s Dan Debari (3rd L) anchored the Connecticut firm’s show booth

(L to R) PBAC’S Michael Posternak and T&S Brass’ Eva Marie Fox

might be integrated in order to benefit your operations. The education didn’t end there. The NRA also hosted an education session entitled “Swipe Fee Antitrust Litigation Proposed Settlement Agreement: understanding the settlement and your options.” This education track was led by NY managing Partner, NY Office, of Constantine Cannon’s Jeffery Shinder. Here is where attendees could learn about the proposed settlement in the antitrust suit the National Restaurant Association and other merchant groups filed against Visa, Master-

(L to R) IHMRS show chief Phil Robinson brought news of major enhancements for the Javits event in November

Card and other large banks over card acceptance fees and rules. In light of the economy as a whole, the NRA also had Starbucks’ CEO Howard Schultz talk on how restaurants must give back. EYE noted that Schwartz emphasized the importance of sharing success with your people to create followers and believers. This will make them feel as if they are “a part of something larger than themselves.” Shultz tied Starbuck’s commitments to its employees and their communities to the Seattle-based company’s own recovery from the recession. In light of

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Tablecraft president Dave Burnside (C) discussed the firm’s latest

(L to R) Electro Freeze’s Mark Holden and John Agliato held court with guest

Hurricane Katrina and the damage it left New Orleans, Schultz decided to gather all of the managers to refocus their brand on customer service. The cost of convening everyone ran more than $32 million, but in his “$33 million speech” to Starbucks’ managers, Shultz challenged the company to rethink what it means to be great and accountable. For restaurant employees to achieve the ideal, they must be willing to exceed the expectations customers have of them. They must go above and beyond, and ultimately redefine customer service. The brand’s

success is connected to its values that make partners proud to work with Starbucks. At the end of the day, customers want to support you. Schultz now strives to raise funds for small-business growth with the Create Jobs for USA campaign or maintain benefits like stock options. EYE was able to view all the new trends of 2013 and know what to look for in the coming months in the industry. A showcase to pencil in every year.

// MIXOLOGY

WITH WARREN BOBROW

Metro New York Mixology Summer is here and with the heat comes the desire to drink less alcohol, all the while enjoying the pleasure of a relaxing cocktail.

ecently I received some interesting samples of a very sensuous gin from Barr Hill in Vermont. Caledonia Spirits distills a gorgeous gin made with raw honey. This method of distillation harkens back to the old country in Scandinavia and in Germany. Raw honey has all kinds of health benefits too. It’s effective as an antioxidant; surgeons in hospital applications also use it as a wound healer. Did you know that gin was used during the Middle Ages as a cure for the Black Plague? It’s good for you! I love to mix the Barr Hill Gin with nothing more than a large ice cube made with pure filtered water from Mavea. This botanical gin has so much natural flavor that it would seem foolish to cover it up with a sugary tonic water. If you like a bit of fizz may I suggest using some of the lemon scented Perrier Sparkling Natural Mineral Water? I think that the use of the lemon water with their precise pinpoint bubbles more than augments the honey elements of this highly expressive gin. If you enjoy vodka and who doesn’t, may I suggest the vintage and also the non-vintage-dated offerings from Karlsson’s in Sweden. This is unlike

Warren Bobrow Warren Bobrow is the cocktail writer for Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as an editor. www.cocktailwhisperer.com

any vodka I’ve tasted to date. First of all, Karlsson’s vodka is made of seasonally specific new potatoes. Each year that it is distilled, the vodka takes on the soil characteristics of the year’s harvest. Just as wine is vintage dated, this vodka also is vintage dated. I recommend drinking it with a twist of the pepper mill and perhaps a thread of lemon zest. A splash of Mavea “Inspired” water helps to release the aromatics and gives a fuller mouth feel to this wonderfully creamy vodka. I’ve

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taken Karlsson’s and stained a slab of salmon with this liquid gold, then tossed dill over the top and pressed a brick wrapped in foil over the salmon that had been first heavily crusted with both brown sugar, freshly cracked pepper and kosher salt. I placed this into the refrigerator for about a week and a perfect gravlox will be the end result. I recommend serving this marinated salmon with; you guessed it, Karlsson’s vodka- served nearly frozen with a scraping of pepper. Tequila has charmed me so far this year with the high-end flavors encapsulated in Casa Noble (their blanco is most beguiling in a Bloody Mary) and also a tasty newcomer named Rudo Tecnico. First of all the Rudo Tecnico is much better Tequila than it has to be for the price. It goes through a highly elaborated process in their patient distillation method. The agave is not as immature before harvesting as some of its more expensive peers and the mouth feel is bursting with saline and sweet honey flavors. I like the Tecnico version in Reposado aging with a bit of agave syrup and a good splash of the brilliant Perrier Sparkling Natural Mineral Water in grapefruit. That’s it! Casa Noble in the Blanco designation is just absolutely delicious in a Bloody Mary. It adds something to this cocktail that typical grain vodka cannot even attempt to fulfill in your taste buds, probably because grain based vodka should have very little flavor. I use some fresh lemon juice in my Bloody Mary with an extra tablespoon of fresh horseradish, celery salt and pepper, then mix… Try it! A new brand of rum is being distilled here in NJ. This rum is named Busted Barrel and the provenance is Fairfield, New Jersey. Distilled by hand in an old Curtiss Wright aircraft hanger, their

Tequila has charmed me so far this year with the high-end flavors encapsulated in Casa Noble (their blanco is most beguiling in a Bloody Mary) and also a tasty newcomer named Rudo Tecnico. white rum has a pure Rhum Agricoletype nose. This rum has a finish that just goes on and on. They are also doing a barrel aged rum that I love and for good reason, it mixes well with other assertive ingredients. These rums are very sophisticated and they should immediately change the way you think about typical molasses based rums. An elegant way to prepare the dark rum: Grill thick slices of pineapple until nicely charred. Juice those grilled chunks in a juicer and cool. Add about 4 oz. of the grilled pineapple juice to 3 oz. of the Busted Barrel Dark Rum in a Boston Shaker; add a 2 oz. portion of freshly juiced lime and some hits from a bottle of Angostura Bitters. Finish this drink with both a scraping of nutmeg and a good splash of Perrier Sparkling Natural Mineral Water in the lemon essence. I would certainly use Mavea “Inspired Water” ice, if available. This drink is going to make at least three nice rocks glass sized portions.

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// EVENTS Tri-State Food Expo, New Trade Show for Food Service and Retail Market The Tri-State Food Expo, a new trade show for the burgeoning New York/New Jersey/Connecticut tri-state food service and retail food industries, will feature educational sessions, a culinary theatre with featured chefs, a beer garden, featured pavilions and a new product showcase when it debuts at the Meadowlands Convention Center in Secaucus, New Jersey October 1 – 2, 2013.

Show Features Education Sessions – Insightful, ideapacked education sessions led by the foodservice and retail industry’s thought leaders and innovators. The sessions, organized by the New Jersey Restaurant Association, will identify trends and opportunities for growth in today’s highly competitive marketplace.

The Tri-State Food Expo will be the first of its kind to exclusively serve the growing food service and retail food and beverage

Culinary Theatre

markets across New Jersey,

Featuring chefs from all around the tri-state region as they demonstrate the latest techniques and offer new ideas while preparing dishes from classic to trendy.

western Connecticut and the New York region.

Beer Garden

Featured Pavilions

The restaurant business has become a very competitive marketplace and the libation offerings are as important as the food menu, not to mention as lucrative. Buyers can stroll through the Tri-State Food Expo’s Beer Garden to learn more about best sellers, traditional money-making, must-have ontaps, pairing ideas and specialty flavor trends on the market.

New Jersey Restaurant Association; i.Menu Expo; Fresh Ideas

New Product Showcase

The new Tri-State Food Expo is focused on showcasing those products just hitting the market. From specialty foods to kitchen equipment, breakthrough products and more, the event will feature something buyers can add to their shelves, menus or business

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practices to increase sales and keep customers coming back. “This isn’t just another trade show. This is a hassle-free, easy-access opportunity exclusively for qualified buyers to make face-to-face connections that will change your business, keep you competitive, and keep customers coming back,” said Bob Callahan, show director. “The new trade show format offers cost effective exhibit spaces and furnishings, all included for one flat rate, to only highly qualified trade-only retail and foodservice buyers, influencers and decision makers. “The Tri-State Food Expo will be the first of its kind to exclusively serve the growing food service and retail food and beverage markets across New Jersey, western Connecticut and the New York region including New York City, Long Island and those counties bordering northern New Jersey. The early response from exhibitors, buyers, and the region’s trade associations has been very positive, exceeding our expectations.” Building further interest in the event is Diversified’s recently confirmed partnership with the New Jersey Restaurant Association (NJRA), an association representing more than 23,000 eating and drinking establishments in the Garden State. The NJRA’s restaurant and vendor members will benefit from the partnership in special attendee pricing, and exclusive exhibit space access at the Expo. The Expo will be open to qualified retail and foodservice trade buyers. Buyers must be affiliated with food service establishments, institutional dining, retailers or retail food service. Exhibitors will include food and equipment manufacturers, manufacturing agents and suppliers, food and equipment distributors, dealers, brokers and traders. For additional information

on attending, visit www.tri-statefoodexpo.com. For information on exhibiting your product or service, contact Harrison Hines, hhines@divcom.com, (207) 842-5664. The Tri-State Food Expo is produced by Diversified Business Communications. The Portland, Maine-based trade show producer is also the organizer of several leading U.S. food industry trade events including the New England Food Show (Boston, MA), the Seafood Expo – North America (formerly International Boston Seafood Show) (Boston, MA) and Kosherfest (Secaucus, NJ), in addition to other non-food industry shows. Diversified Business Communications Diversified Business Communications, a division of Diversified Communications, is based in Portland, Maine, US and provides information and market access through face-toface events, publications and online. Diversified serves a number of industries including: seafood, food service, natural and organic, healthcare, commercial marine, and business management. Diversified operates divisions in Australia, Hong Kong, India, the UK and Canada. For more information, visit: www.divbusiness.com New Jersey Restaurant Association Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State's 25,000 eating and drinking establishments - the State's largest private sector employers, generating $14 billion in annual sales and employing over 311,000 people. Through member education, advocacy, networking, and support, NJRA has become an essential ingredient for successful and professional eating and drinking establishments, vendors, nonprofits, schools and students. http:// www.njra.org

Philbrook, from page 39 uniform & dress are typically noted in this policy. Chemicals – Right to know laws, storage, application and training Allergens – Identification, customer requests, statement of cross-contact prevention Glass – Identifying potential sources and insuring safety Sustainability & Recyclables - Identification, importance and commitment Security & Visitors – Importance in reporting, documenting and controlling access to facility and food ingredients Drug & Alcohol - Drug or alcohol use or suspicion and responsive action Harassment – Definition, identification, reporting and consequences Vendor – Requirements & standards, contract renewal and bid processes Food Safety – Importance, purpose, what is addressed and commitment Programs are very specific and are more in-depth with information than a policy. A policy is more of a commit-

ment and standard for a topic, where a program has general guidelines on how it will be addressed. Facilities Management- Type of facility, required periodic review and upkeep of the condition Purchasing, Receiving and Storage – Responsibilities, schedules, standards, temperatures & conditions Pest Control – In-house and third-party preventive actions, treatments, reporting & documenting and assessing conditions and presence of pests. Recalls & Food Borne Illness Investigations – Preventive and responsive steps when there is a local/national recall of a food product used or the report of a confirmed or possible food-borne illness Food Defense – Steps to insure proactive systems to prevent the deliberate contamination of food Standardized Recipes & Menus- Documented steps and ingredient portions to prepare food items safely and

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consistently Training & Development- In-house or corporate path to expand skills and grow with the company Labeling – Regulatory and internal requirements for consumer information Documentation Control – Retention, location, authorized access and tracking of all records Maintenance – Pre-planned scheduling, inspection and steps to insure all equipment and facilities are functioning correctly and extending the life cycle Cleaning & Sanitizing – General definition of terms, requirements, schedules, frequency and chemicals used Emergency & Crisis Management – Outline of potential issues, responsibilities, contact lists, responses, and post-emergency evaluation Self Inspection – items checked, frequency, responsibility and corrective actions and follow-up Environmental Monitoring – Pur-

pose, responsibility, frequency, areas targeted, analysis of results and corrective actions Procedures or Instructions may be referred to as Standard Operating Procedures (SOPs), Sanitary Operating Procedures (SSOPs) or Work Instructions (WIs) in most operations. The purpose is to give specific, detailed information about the scope, responsibility, directions and corrective actions regarding a singular process. All areas in a foodservice operation will have procedures that should be documented, reviewed by management, signed and dated and reassessed as needed either annually or where there is a change in facilities, equipment, product or regulation. Some of the typical documented procedures are: • Thawing • Cooling • Reheating • Calibrating • Thermometers

• • • •

Hand washing Using Sanitizing Solutions Manually Sanitizing Pots & Pans Setting Up & Disassembling a Dishwasher • Storing Food Items • Cleaning Kitchen & Equipment • Using a Piece of Equipment- i.e. – Blast Freezer or Combi-Oven The key point in writing a procedure is that it is so detailed it can be used as a training tool to teach an employee to do the task correctly. General or vague terms or descriptions should not be used to insure an expected and consistent result no matter who performs the task. Procedures should be signed and dated by a supervisor or manager and reviewed, updated and signed annually. Training records should reflect that the position designated to accomplish the task has been received instruction on this procedure. Using an example to put the different PRP terms in perspective, management has a policy that outlines the importance and commitment to food safety including sanitary conditions under which the establishment will operate. A program describes that all equipment and facilities will be cleaned and sanitized after each use or on a specific schedule. The SSOP describes that the vertical cutting & mixing machine will be checked, assembled, operated, disassembled and cleaned after each use, the steps used to accomplish this are described in detail and responsibility is assigned to the steward. The PRPs are essential for the Proactive Risk-Based Management Systems built on them because they address all direct and indirect core food safety issues and apply to either the entire staff or specific members. Without these programs your system would have to try and address all food safety issues, creating an unmanageable and unrealistic method to control risk. A well-thought out PRP program can address the key issues that the CDC has determined are the major causes of food-borne illness which

were described in last month’s column. A documentation system that maintains vigilance and a record of these risks can be an effective Active Managerial Control Program. For a HACCP plan, the PRPs would be assessed and updated as needed and then the 5 preliminary steps to developing a plan can be initiated. When you start the Hazard Analysis step in the 7 HACCP principles, you can see that the likelihood of a risk is reduced because some are already addressed in your prerequisite programs. The above information does not address all potential policies, programs or procedures but it does give you a reference on how to develop solid PRPs for your specific company or establishment. Companies like mine can assist with the assessment of existing PRPs or the development of them to give the food safety structure for an effective program. Consultants for HACCP Plan development and implementation should always initially evaluate the facility, staff actions & behaviors and PRPs before proceeding. An establishment can have a well-written PRP documented but if it is not applied by the staff on-site it is ineffective. Training, communication, observation and updating all work with the written PRPs to insure a solid foundation for further program development of a food safety management system. Next month we will break down the process for developing a HACCP plan and system on these PRPs.

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// MEET THE NEWSMAKER

Steve Schneider, Co-Principal Bartender at Employees Only in NYC

teve Schneider is the youngest of the five principal bartenders at Employees Only. He loves what he does, but bartending wasn't his first career choice: Steve was a member of the Marine Corps until a training accident nearly killed him. Mr. Schneider recently was awarded title of “Star of the Bar,” at the 2013 NRA Show. Total Food sat down with Steve in this one-on-one interview. Where’d you grow up? What brought you into this business? I grew up in Bergen County, NJ. I enlisted in the US Marine Corps after

Personally, cocktails before and after dinner - wine with dinner. Strong drinks early, weak drinks late. That's just my style. the attacks on September 11. While I was in, I picked up a part time shift in a dive bar in Washington DC. When I was to be deployed overseas, I

Steve Schneider is the youngest of the five principal bartenders at Employees Only and was recently awarded title of “Star of the Bar,” at the 2013 NRA Show.

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had an accident on leave that left me unable to continue my career. I then embraced my new life behind the bar. After winning some speed bar tending competitions, I got recruited to learn under a man named John Hogan (Formerly of Bar Magic, Las Vegas). He taught me proper free pouring techniques and the basics of proper cocktails and infusions, etc. This opened a door for me and when I met Dushan Zaric, Jason Kosmas and Igor Hadzismajlovic from Employees Only, my career went to levels that I never thought possible. Where did you learn your craft? What sets you apart from your peers? My many mentors and peers taught me so many lessons about my craft and about life in general and helped me become the man I am today. However, I did put the time in. I never gave up.

Every opportunity I had to make myself and my team better at our job, I did it. I always gave it my best shot. I'm no different than anyone. I show up everyday and work hard. I don't believe in limits. Our understanding of teamwork at EO and mentorships make us stand out as a group. Fresh juices? Do you make your own or purchase them? What about ice, how important is ice to a signature cocktail? We juice all of our juice fresh. Ice is important, as it's featured in some capacity in about 99 out of 100 cocktails that I make in a given night. (not including spirits served neat or hot drinks). You can get by and make great drinks without an ice program. Moving forward, a decent ice program makes the guest interested in what you're doing and can provide that "wow" factor. It can take a drink from good to great. On the other hand, if your drink is unbalanced or doesn't taste good for whatever reason, even the mightiest of craft ice programs can't save you. Who is the greatest bartender influence on your chosen career? Dale DeGroff - obviously. He's at the top of my lineage. What’s the process and research behind creating a signature cocktail for a menu? Are some of your cocktails a spin-off from the classics or completely created from scratch? If you want to break it down, everything is a spinoff of a classic in some way. The classics are the keys to the piano. We as bartenders turn these keys into chords and make our own music. There are a lot of bartenders who create cocktails and cocktail menus to

impress other bartenders, while we try to create cocktails that impress our guests. We have a blend of classics, originals, and we have a handful of those cocktails that our fellow bartender brethren will find amazing. Balance is everything. I love our menu. Do cocktails seem to be a pre-warm up to meals that are usually served with wine? Do you develop cocktails that can be paired with a meal from the restaurant’s menu? Personally, cocktails before and after dinner - wine with dinner. Strong drinks early, weak drinks late. That's just my style. How did you sharpen your craft of bartending? Practice. Bartending at our level at EO is not a skill that you'll always have. You can't read a book to become a professional skateboarder. It takes repetition. It takes a lot of trial and error. It tales a lot of failures but if you never give up and learn from your mistakes - you're golden. Is there an “in season” for certain cocktails? If cocktail trends change, is it possible that there’s also a change in what the different generations are thirsting for? I have no problem making any cocktail at any time, but I wouldn't order a hot toddy when it's 90 degrees out. Feel free to though - it's just a little silly and counter-productive. Do whatever you want, though. Drinking should be fun. Congrats for bringing home the title of Star of the Bar at the 2013 NRA Show! What was that experience like, how did you get involved, and what was the cocktail that wowed judges

"If you want to break it down, everything is a spinoff of a classic in some way. The classics are the keys to the piano."

like Anthony Bourdain? Thank you! I made a riff on a classic Gimlet (old keys, new chords) with American Harvest, Organic Agave Nectar and Fresh Lime. Fresh grapefruit and Campari provided accentuating flavors. As far as the judges, I know how to talk to people and carry myself on stage like a champ - it's not my first rodeo. Anthony Bourdain is famous. Guess what? So am I. What advice would you give to an aspiring bartender? Never Give Up - Find yourself a mentor and learn all you can. Take care of your fellow bartenders. Learn from those before you and pass on information to those who come after. Keep the lineage of great bartenders going. Surround yourself with winners and you'll be forced to win. Be a member of the band before you try to be a rockstar. Make your bosses happy. Learn the business. Learn how much cocktails cost to make in comparison to how much you sell them for. Carry yourself like a champion at all times. I can keep going forever. I'll let you know when we have an opening for an Apprenticeship at EO if you'd like to learn them all.

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// NEWS

ANNIVERSARIES

Long Island’s Love And Quiches Celebrates 40th Anniversary With Dynamic Vision For Future Metro New York has long been a bastion of rags to riches success stories. Susan Axelrod’s story sits high atop the food manufacturing chapter of that book of incredible achievement.

started quite by accident in my house,” Axelrod noted on how fast her business grew. “From kitchen, to garage to global.” She is currently writing a book on how her business grew to be a force in the global economy. Love and Quich-

es’ line of quiches and desserts, has grown from distribution from a single van serving Metro NYC, to a thriving world wide enterprise serving markets as far as Dubai. Their “Baked from Scratch” snacks and desserts have proven to be a favorite especially on airlines such

Working with partners such as Stop & Shop and Restaurant Depot, they have created signature menu items including Classic Spinach Deluxe Quiche with operators in mind.

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as American Airlines and United Airlines. These desserts satisfy the taste buds of many people from all over the world. “We are growing in the global economy, particularly the Middle East and Japan,” Axelrod added. “A key for us has been the ongoing ability to listen to the changing needs of our customers and to create new solutions.” Their Gourmet Grab & Go line has proved to be a success with the Metro New York operator as well as airline consumers. Love and Quiches say that they boost sales with Grab & Go by having superb quality, individually wrapped snack bars in premium packaging with the taste of homemade. Axelrod says that one of her secrets to her success is ensuring consistency, packaging that minimizes waste and creating convenience. In her soon to be published business memoir she explains her philosophy as a businesswoman, “Help define your image so that they know who you are, and you do what you do best.” From custom desserts to quiches, Love and Quiches makes it easy for foodservice operators to create sig-

nature menu solutions with homemade taste. Working with partners such as Stop & Shop and Restaurant Depot, they have created signature menu items including Classic Spinach Deluxe Quiche with operators in mind. “Our Gourmet Quiches are now made in an operator-friendly size that yield superior results when heated, with a crisper crust and better plate coverage per slice.” A key to Love and Quiches’ growth in Metro NYC and globally has been the firm’s ability to respond to the

A key to Love and Quiches’ growth in Metro NYC and globally has been the firm’s ability to respond to the needs of its distributing partners.

needs of its distributing partners. “We are constantly introducing new items including Crunchy Fried Cheesecakes and a wrapped Rainbow Brownie, so that distributors have concepts to excite their customers,” Axelrod noted. For the Freeport base firm, the next 40 years have begun with a new challenge. “Convenience stores are growing their foodservice operators and we want to be a part of that growth,” Axelrod concluded.

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Ifshin, from page 29 must verify age by checking Identification. It is essential to train your staff on how to check, and what are acceptable forms of ID. Do Not Over Serve – It is never a good idea to continue to serve inebriated patrons. It is your right to refuse service to guests who are drunk, whether they arrive drunk or become so at your restaurant. It seems simple enough to figure out when someone has had one too many, however, some people can hold their liquor very well. If your staff is not properly trained, they may not realize the patron is drunk until it is too late. Offer Options – Cutting a customer off is never any easy task. When having to say “no” to alcohol, offering other options such as food and non-alcoholic beverages softens the blow. This allows the customer to still be served in your restaurant. Be aware that food and coffee will not sober someone up; the only

Bastille, from page 32 proven method is time, and keeping the customer in your restaurant allows time to pass. Ensure Safe Transit – Do not allow the guest to leave your restaurant drunk if they are driving. Either be certain another member of their party is able to drive, or offer to call a cab or another ride home for them. In many instances, by permitting an inebriated customer to leave your establishment, you, your bartenders and servers could be held liable should that individual cause harm in an accident. A restaurant’s liability in serving alcohol is a very complex matter and these points are only the beginning. Two of the top nationally recognized training programs in this area in the US are TIPS® (Training for Intervention ProcedureS) and ServSafe Alcohol®. Having members of your staff properly trained in this area can prevent situations where

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you might have potentially significant liability. Additionally you may be able to receive credit on your insurance premiums by having members of your staff certified in these programs. The points above, though crucial in protecting your business from potential litigation, are customer service issues at their core. Properly training all of your staff in how to handle difficult situations so that they are not embarrassing for the customers involved has tremendous value in customer loyalty. Don’t know where to begin? Ask yourself, do you have the proper procedures and operational guidelines in place to help you be as profitable as possible? 4Q Consulting can develop customized operational guidelines and training programs to meet your needs.

erie Bistro Wine Bar, Bistro Vendôme, Brasserie, Café Centro, Jubilée 1st Avenue, L'Express, Madison Bistro are all scheduled to join in on the celebration. In addition, the Upper East Side's Bistro d’à Coté, Jacques Brasserie, Orsay and the Upper West Side’s Bistro Cassis, Bistro Citron, La Mirabelle, Picnic Market & Café will join Brooklyn's Bar Tabac and Maison of Harlem. The event is created and managed by Manhattan based MPB Agency LLC. The international public relations agency specializes in media liaising and marketing based in Paris and New York. MPB Agency leads creative projects to develop branding and communications’ strategies in food & beverage, education, innovation and technology, culture, among others.

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// EYE

METRO NEW YORK'S FOODSERVICE EVENT COVERAGE

20th Annual Top 10 Pastry Chefs American 2013 EYE notes that it was a very sweet night as Dessert Professional Magazine, named the top toques of tuile, cocoa and sugar at a ceremony and tasting event last month at The Institute of Culinary Education in New York.

nce again New Yorkers were the big winners as five of the award winners plied their craft in Metro NYC. “With more and more remarkable talent filling the ranks of dessert professionals, being recognized as one of the best has gained a new level of prestige,” noted editor Matthew Stevens. EYE visited with industry notables including Ira Kaplan and Christine Poland of Irinox. Co-editor Tish Boyle adds, “The talented chefs on this year’s list possess that rare blend of technical skill, artistry and motiva-

tion - their desserts are truly inspired, and they deserve to be honored at this industry event.” “We set out to recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and community service. These are the chefs who have proven they most embody the spirit of excellence and hospitality that we are all committed to,” said publisher Jeff Dryfoos. The New York winners were Brooks Headley of Del Posto, Malcolm Livingston II, Laurie Jon Moran of Le Bernardin, wd-50's, Clarissa Mar-

The post award reception included the delicacies of emerging pastry superstar Andy Chlebana

Mesa Grill pastry chef Clarissa Martin (3rd R) was toasted on her win by family and friends

wd-50's Malcom Livingston II and each of the award winners were presented with a special bowl from Kitchen-Aid

David Burke pastry boss Zac Young brought levity to his emcee duties

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tin of Mesa Grill and Nancy Olson of Gramercy Tavern. EYE kudos to Headley who recently won top honors at the James Beard Awards. This year's Hall Of Fame honoree was renowned pastry chef, macaroon pioneer, and Food Network's Cupcake Wars’ judge Florian Bellanger of MadMac. EYE couldn't believe the crush when celebrity chef Bobby Flay walked in to cheer Martin along with a large group of family members. The evening was emceed by pastry chef Zac Young (Kitchen by David Burke) who achieved a nationwide fan base

via his success on Bravo TV's Top Chef: Just Desserts. Dessert Professional was proud to announce that the Anita Kaufmann Foundation (AKF) once again the benefiting charity for the Top Ten Pastry Chefs in America event. “The AKF's mission of providing free seizure awareness training to employees of restaurants, hotels, and other public venues is unique and muchneeded,” explained Matthew Stevens. EYE notes that the highlight of the evening was the post award tasting that included Andy Chlebana’s Chocolate, Raspberry and Amaretto, Bill Corbett's Vegan German Chocolate Cake, Christophe Feyt Jivara Milk Chocolate and Headley’s Red and White Stracciatella. EYE learned all about Robert Ellinger's Pastry Guild, which is doing so much to promote the pastry arts in Metro New York.

Irinox's Ira Kaplan (3rd L) and Chrsitine Poland (2nd R) are flanked by the award winning Mandalay Bay pastry team

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// NEWS

GREEN DESIGN

Hoffmaster Builds On Six Plus Decades Of Disposable Table-Top Solutions With New Duo by Christina Lee

Hoffmaster takes pride in combining beauty with on-going consideration of our planet. For over 65 years, Hoffmaster has led the industry in producing the most complete line of specialty disposable tabletop products.

rom napkins to guest towels to pre-wrapped Cutlery to table covers, Hoffmaster features a complete line of solutions. They have always been the trendsetters of the industry by setting the standard for color, fashion, and design excellence and have proven it again with their new LinenLike and Tree Free. Hoffmaster’s new Linen-Like brand has set a new industry standard for what it means to be green. “We spent a lot of time researching the highest quality, most sustainable, and fastest renewing natural resources in order to give you a full product offering that truly goes beyond green,” Michelle Moran Hoffmaster’s Director of Marketing and New Product Development noted. Hoffmaster offers a complete line of environmentally preferable LinenLike Natural products; 55% recycled fibers, 40% postconsumer waste and EPA approved. Their array of color choices should not go unnoticed either. Moran noted: “Our napkins are made from bagasse. Bagasse is sugar cane fiber pulp left after the juice has been extracted from the sugar cane stalk. Bagasse is normally seen as a

waste product, and is often burned thereby causing air pollution. Making tableware out of the sugar cane pulp solves the problem of waste.” Hoffmaster has also introduced the environmentally clean Earth Wise Tree Free line. A full line of

“on-the-go” container can be found in this brand as well as napkins and other utensils. They had the goal of incorporating the voice of the customer into their industry leading and 100% compostable Earth Wise Tree Free product line – uniquely

Hoffmaster has also introduced the environmentally clean Earth Wise Tree Free line

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made entirely from quickly renewable and highly sustainable natural resources. “I tried to figure out how we could be environmentally friendly as possible.” Moran continued, “We worked with a company who had tissue that didn’t have wood pulp or tree product in it at all. It was completely sustainable and could regrow itself within 6 to 12 months. So we worked really closely with them to create napkins out of that to create the greenest possible product,” Moran explained. Hoffmaster listens attentively and eagerly to their customers to provide solutions that offer convenience at a reasonable price and saving the environment all at the same time. For over 60 years they have served and led the market when it comes to producing the most complete line of specialty and disposable tabletop products for industries including: Restaurants, Caterers, Country Clubs, Transportation, Automotive Business and many more. A large part of Hoffmaster’s success is their dedication to its customers and the world they occupy. With Hoffmaster’s debuts of these new product lines, they help support the challenge that exists for the Metro NYC food operator’s industry of balancing a “green” commitment and the bottom line. “Customers have relied on us to create lasting impressions with custom printed products that bring all of these qualities together; color, fashion and design excellence. We’re proud of what we’ve been able to accomplish with the introduction of Linen-Like and Tree Free,” Moran concluded.

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// NEWS

CONFERENCES

NYC Room Service Debate Takes Center Stage At Annual NYU Hospitality Conference Room service and food service were at the forefront of last month's 35th Annual New York University International Hospitality Industry Investment Conference, at the New York Marriott Marquis.

he conference was hosted by the Preston Robert Tisch Center for Hospitality, Tourism, and Sports Management at the NYU School of Continuing and Professional Studies (NYU-SCPS). The Conference is a premier hospitality finance and development forum of its kind at which global hotel CEOs, owners, developers, investors, lend-

ers, analysts, and other hospitality leaders gather to discuss current issues and the future of the industry. New York’s Waldorf Astoria has the distinction of having invented hotel room service. Now, just six blocks away from the Waldorf, another large Hilton Worldwide hotel, the 1,981room New York Hilton-Midtown, has announced plans to do away with

The move, taken in response to the financial drain of operating 24-hour food and beverage services, has drawn a range of opinions within the travel industry at the NYU Conference.

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room service. The move, taken in response to the financial drain of operating 24-hour food and beverage services, has drawn a range of opinions within the travel industry at the NYU Conference. Much of that buzz at the conference suggested that room service appears to be increasingly less essential to both leisure customers and younger travelers, while becoming a progressively larger financial hit to hoteliers as labor costs rise. Still, some travel professionals warned that hotels that go down this path risk alienating certain business travelers as well as niche customers, such as those who come to New York for live theater. Hilton, for its part, used the opportunity to pitch its new grab-and-go food offering at the midtown Manhattan hotel and made it clear that the decision to cut room service would not apply chain-wide. “Each property is unique, and any such decisions to eliminate room service would be made on a property-byproperty basis if we determine that it would allow us to meet the needs of our guests more effectively,” Hilton noted.

Still, the size and location of the hotel, New York’s largest, ensured that NYU conference attendees would be quick to weigh in on the benefits and challenges of full-service hotel operations in general and room service in particular. “I commend Hilton for having the courage to do that,” said conference panelist and Ashford Hospitality Trust CEO Monty Bennett. “The labor costs are atrocious, and it’s a big money loser.” Ashford is a real estate investment trust that owns hotels under Hyatt and

“Each property is unique, and any such decisions to eliminate room service would be made on a property-by-property basis if we determine that it would allow us to meet the needs of our guests more effectively,” Hilton noted.

Marriott’s full-service flagship brands as well as select-service badges such as Courtyard by Marriott and Hilton Garden Inn. “On the other hand,” Bennett said, “if you start taking the services away that make it a full-service hotel, you slip into another realm.” Room service is a major component of an ancillary-services revenue stream that has been narrowing in recent years as guests scale back on in-

room entertainment, telephone use and parking. Last year, hotel revenue from items such as those services and WiFi fell, while food and beverage revenue was slightly changed, according to consultant PKF Hospitality. Meanwhile, revenue derived directly from room rates rose 4.4% in 2012. As for food and beverage, many hoteliers, especially in the ever-growing select-service sector, have directed their efforts toward offerings such as self-service food “bars” and free breakfast buffets as a way to cut costs while luring more guests. The broader result of that trend is that investors are funding limitedservices properties more often than they are investing in their full-service counterparts. The number of limited-service hotel rooms in the U.S. is up about 16% in the past decade, compared with

just a 5.7% increase in rooms at fullservice properties, according to Smith Travel Research. Meanwhile, smaller full-service hotels such as boutique properties have often gone the way of outsourcing much of the food and beverage operations altogether while equipping their hotels with chef-driven restaurants. The NYU Hospitality Conference agenda featured general sessions, workshops, and networking events to provide data, analysis, perspectives, insights, and opportunities. Jonathan M. Tisch, chairman of Loews Hotels and co-chairman of the Board and Office of the President of Loews Corporation, served again as Conference Chair, and NYU-SCPS Tisch Center Divisional Dean Bjorn Hanson served as Conference Host. Conference Chair Jonathan M. Tisch and the executive planning committee created a forum with dy-

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namic discussions on fundamental and timely issues. Special program highlights included: “The Titans of Real Estate,” which featured panelists Thomas J. Pritzker, chairman, Hyatt Hotels Corporation and Mort Zuckerman, chairman and chief executive officer, Boston Properties, Inc along with moderator Simon Hobbs, co-anchor of CNBC’s “Squawk on the Street.” Top industry executives discussed leadership and strategy in the annual “CEOs Check-In” panel. The CEO line-up includes Stephen P. Joyce, president and chief executive officer, Choice Hotels International; Christopher J. Nassetta, president and chief executive officer, Hilton Worldwide; Trudy A. Rautio, president and chief executive officer, Carlson; and W. Edward Walter, president and chief executive officer, Host Hotels & Resorts. This panel was moderated by Robert

Boland, J.D., academic chair and clinical associate professor, NYU-SCPS Tisch Center. Additionally, highly esteemed economists Steven Blitz, chief economist, ITG Investment Research, and Jason DeSena Trennert, managing partner, chairman, and chief executive officer, Strategas Research Partners joined moderator Ron Insana, CNBC contributor, Insana Information Partners, for the annual Economists' Update presentation. Established in 1934, NYU-SCPS is one of NYU’s several degree-granting schools and colleges, each with a unique academic profile. The reputation of NYU-SCPS arises from its place as the NYU home for study and applied research related to key knowledge-based industries where the New York region leads globally.

// NEWS

BUDGETS

Malloy Budget Okays Keno for Connecticut Eateries A state budget that calls for expanding gambling to bring in more revenue and big spending increases for science and technology at the University of Connecticut has cleared the House of Representatives and now heads to the Senate just days before the legislative session ends.

n agreement between Gov. Dannel P. Malloy, and the Democratic majority shifted about $6 billion, mostly in health care spending for the poor, from under the state’s constitutional spending cap. Unlike the budget that passed two years ago, the budget does not include large tax increases, but Republicans still found fault. “We’re still inching forward,” said Representative Lawrence F. Cafero Jr. of Norwalk, the House minority leader. “We’re putting it together with duct

tape, and Band-Aids, a little spit and glue. Malloy had been exploring legalizing Keno - an electronic game of chance that other states allow in bars, restaurants and Keno parlors - in December 2011 as part of an effort to create a “more aggressive lottery.” But by February 2012, Malloy said he had no intention of proposing Keno or any other significant expansion of gambling at that time. "He is an aggressive person. He believes that government should be mov-

Connecticut Governor Dan Malloy is set to sign legislation that will bring Keno to the State's Restaurants

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ing faster and more efficiently," Malloy’s then-senior policy adviser, Roy Occhiogrosso, said at the time. "I don't see a connection between that statement and Keno." In fact, a year earlier the Lottery's board of directors voted unanimously for a resolution that "endorses the Connecticut Lottery Corp.'s effort to pursue appropriate state approval to implement Keno." House Minority Leader Lawrence F. Cafero Jr., R-Norwalk, said the consideration of Keno was a sign of desperation to balance the budget. “What’s next, cockfighting?’’ Cafero asked. Malloy's predecessor, Gov. M. Jodi Rell, twice proposed launching Keno as a way to shrink a growing deficit in the last two years of her tenure, 2009 and 2010. Her administration estimated the annual revenue from the game in 2010 at $60 million, which it proposed to monetize, or borrow against, to immediately raise $400 million. The game would have been licensed for up to 1,000 bars, restaurants and other venues. “So much so, to fill holes we’re relying on things like keno - things we haven’t even studied or heard about,” Cafero said, referring to the budget bill’s authorizing the Connecticut Lottery Corporation to establish a keno game.

Scrambling to find more revenue to balance the next state budget, Gov. Dannel P. Malloy’s administration and Democratic legislative leaders are considering legalizing Keno, a form of gambling that could require consent by the state's two tribal casinos. Sources close to budget negotiations said the talks centered on a plan to raise $30 million to $40 million in new revenue. A tentative budget deal struck last month for the next two fiscal years ran into trouble when more than 50 Democrats in the House of Representatives balked at an administration proposal to raise at least $80 million by auctioning the rights to serve certain electric customers. The majority leader, Representative Joseph Aresimowicz of Berlin, said the two-year, approximately $44 billion budget represented the key priorities of the legislature, like major investment in technology and science at UConn, continuation of public school reform and protection of state aid to cities and towns. The budget attempts to cover a projected deficit of $2.5 billion. The bill passed along party lines, 95 to 48, after a five-hour overnight debate that ended shortly after 5 a.m. The legislature’s minority Republicans, who did not participate in the budget negotiations, all voted no. Like their House counterparts, Senate Republicans will probably criticize the plan for shifting the $6 billion from under the cap that has been in place since 1991, when Connecticut enacted a tax on personal income. But Democrats argued that Connecticut was one of only a few states with spending caps that counted federal Medicaid reimbursements toward mandatory spending limits, and that the practice should not crowd out spending on other programs.

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// NEWS

ANNIVERSARY

SCA’s Tork Brand Celebrates 10th Anniversary of Xpressnap with New Operator Solutions by Christina Lee Sometimes it’s easy to neglect the “little things” in life. We pass by them everyday; we see them in just about every fast-food stop on the highway, every college campus, and every corporate cafeteria. The dispensing of napkins today has evolved into a key decision for the Metro NYC area foodservice operator.

his year marks the 10th anniversary of the Xpressnap dispensing system, a decade that has built the product into the industry standard. SCA’s Tork brand celebrated this anniversary with a cake-cutting ceremony and cupcakes galore from Sprinkles Cupcakes to satisfy the sweet tooth of booth visitors during May’s National Restaurant Association Show in Chicago. SCA honored the Tork Xpressnap 10th anniversary by announcing six winners of the Xpressnap Signature “Win Win” promotion. This $50,000 giveaway proves the company’s success in the napkin business. Philadelphia-based SCA sells and produces the Tork brand of hygienic products for the foodservice industry, some of which include paper towels, toilet tissue, soap, napkins, and industrial and kitchen wipes. The Xpressnap tabletop dispenser has appeared on TV’s “The View” and the full line is ranked as “the number one napkin dispensing system in North America.” SCA’s newest addition to the dispenser system is the Xpressnap Signature line, which continues Tork’s guarantee of dispensing “One Napkin, Every

SCA has been an industry innovator with Xpressnap’s AD-a-Glance display panels, presenting a marketing window of opportunity for businesses to promote products, boost the restaurant's brand or sell ad space. SCA's customers use the ADa-Glance feature to promote a wide range of offerings from restaurant loyalty rewards to daily specials on the side panels of Tork dispensers.

Philadelphia based SCA Tork sells and produces hygienic products for the Food Service Industry, some of which include dispensers, paper towels, toilet tissue, soap, napkins, and industrial and kitchen wipes.

TimeTM.” The Tork brand’s ascent to leadership in foodservice napkin dispensing comes from attention to detail. The strength of Tork’s market share is based on a diversified marketing strategy. Tork’s Xpressnap Signature line – as well as each Xpressnap dispenser – offers advertising, waste reduction, color options, easy refill and versatile placement.

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The company recently released a market study with the National Restaurant Association to assist their end-user operators and the distributors that serve the foodservice industry. Tabletop messages about restaurant loyalty programs are the most successful at increasing repeat visits, with 72% of patrons saying it was likely or extremely likely to encourage their behavior. Messages about specials or events are good bets to inspire repeat business, with 62% of respondents saying they were extremely likely/very likely to respond. Tork makes life that much easier for business owners to give their customers what they need in a convenient, hygienic and sustainable way. Tork guarantees 25% reduction in napkin usage with the line's inno-

vative design. Restaurants promoting this environmental benefit could benefit from repeated visits for 56% of respondents, the survey showed. “Xpressnap dispensers were designed to minimize waste,” noted Suzanne Cohen, SCA’s Marketing Director for Foodservice. The “One Napkin, Every Time” guarantee ensures that you will only take one napkin each time you pull one out, avoiding grabbing a bulk of napkins which is then tossed in the trash by a thoughtless, preoccupied and hunger-crazed consumer. One-at-a-time dispensing has stopped billions of napkins from entering the waste stream. This sustainability feature translates into substantial savings for restaurant and foodservice operators. “The dispenser’s napkin capacity can also reduce the labor needed to run your establishment,” Cohen continued. Xpressnap dispensers keep labor to a minimum: high capacity, fewer refills, intuitive opening and loading. The easy loading system also makes it simple for any employee to refill. The real proposition Tork is offering could help business owners in many ways. Despite the obvious success their product has brought to the foodservice industry and any business owner in North America, SCA continues to be committed to listening to its customer base. Today, SCA has added the latest in social media tools to listen to the ever-changing needs of their customer base. The result of that process will be the Tork brand maintaining its perch as the foodservice industry’s go-to source.

// VIEWPOINT

ROC'S DIRTY DISHES

The Truth About Restaurant Opportunities Center by Mike Paranzino

Mike’s dissenting view point about ROC United called ROC Exposed and their efforts. “Earlier this year, the Restaurant Opportunities Center’s (ROC) co-founder, Saru Jayaraman, argued in this publication that her organization exists solely to improve wages and working conditions.”

t’s a noble goal—but it’s not an accurate description of what ROC is or what it does. The truth about ROC is best expressed by another quote by Ms. Jayaraman that directly refutes her claims in this magazine—namely, that ROC’s goal is “to organize the 99 percent of the [restaurant] industry that doesn’t have a union.” “It accomplishes this goal thanks to its clever use of a legal loophole known as the “worker center.” By legally registering as a 501(c)(3) nonprofit charity, ROC has been able to undertake typical labor union campaigns without falling under the purview of federal labor law—even though it was founded by labor union HERE in 2002. ROC also spends a tremendous amount of time lobby-

Mike Paranzino has another viewpoint on Saru Jaraman's quotes in Total Food Service's March 2013 Issue

“Taken together, this evidence shows just how different ROC’s rhetoric is from its actions. It’s something to remember the next time you hear about ROC’s “commitment to justice” or its “fight for the high road,” noted Mike Paranzino.

ing for the same policies that unions support, while failing to notify the IRS of their activities. (Something we’ve asked the IRS to investigate.)” “But its protests and anti-restaurant actions don’t exactly come across as non-union activities. ROC has made a national name for itself thanks to an unwavering commitment to harming local eateries and national chain restaurants through protests and shakedowns.” “Just ask the restaurant where ROC protesters used a 12-foot inflatable cockroach to scare off patrons, or the eatery where they verbally assaulted patrons and took pictures of diners

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through the window in an attempt to scare them from ever returning. In fact, ROC’s tactics have been so disruptive that restaurant employees have actually staged counter-protests to show that ROC doesn’t speak for them at all.” “And it’s a good thing ROC doesn’t speak for them—or run their restaurants. ROC’s own attempt at showing the rest of the industry how to take the “high road” has been an unmitigated failure.” “ROC founded the COLORS restaurant in the mid-2000s as a “new type of restaurant” where “workers are owners” and “stress is kept at a

minimum.” Yet COLORS has struggled financially from the start. Debt, unpaid rent, and tax warrants filed by the New York State Department of Taxation and Finance were all part of the day-to-day of COLORS’ existence, as were the violations of health and safety regulations including “evidence of mice or live mice” in food prep or dining areas,” according to Paranzino. “COLORS' financial failure demonstrates that the business model ROC demands of other restaurants is actually infeasible. And its narrative that restaurant employees are systematically mistreated by their employers is similarly suspect. In fact, the New York Post reports that ROC has been sued by its own employees, who say the organization is "guilty of those very abuses" it accuses other employers of instigating. It’s a fun bit of irony for a group like ROC that often lectures restaurant owners on how to run their businesses.” “Taken together, this evidence shows just how different ROC’s rhetoric is from its actions. It’s something to remember the next time you hear about ROC’s “commitment to justice” or its “fight for the high road.” That’s why consumers, the media, and the lawmakers who listen to ROC should take the group’s claims with a grain of salt—if not the whole shaker.” Mike Paranzino is communications director for ROC Exposed, which is supported by a coalition of restaurant workers, employers and citizens concerned about ROC’s campaigns against America’s restaurants.

// RESTAURANT MARKETING

WITH OLA AYENI

Do Colors Affect Restaurant Marketing & Branding? Color most definitely has an impact on the success of a restaurant. We live in a world filled with color; it impacts us emotionally and mentally.

olor is a great way to send a subconscious message to your customers. For example, when everyone thinks of McDonald’s, the bright yellow arch and cheery red background comes to mind. Both red and yellow are very warm, stimulating colors associated with happiness. These colors are so stimulating to the human eye that it can actually cause diners to eat faster, which means that fast food restaurants like McDonald’s can serve more customers. McDonald’s didn’t just choose those colors by accident; their marketing department probably did careful research to find the best color to promote their brand. Before opening a restaurant, you need to consider the colors you want to use for everything from the walls to your business cards. It may seem like a trivial task, but color is an extremely important marketing tool. Warm, bright colors like red and yellow are visually exciting, but it can also overwhelm customers and cause them to rush through their meal. Orange, while still a warm color, is a happy medium between the two. If you’re looking to create a

Ola Ayeni,

Founder of Dining Dialog & myeateria.com ola@myeateria.com

Before opening a restaurant, you need to consider the colors you want to use for everything from the walls to your business cards. It may seem like a trivial task, but color is an extremely important marketing tool. more relaxing environment, pastels or neutrals are the way to go. Pastel colors are a great way to introduce hints of brighter colors (think pink instead of red; or pale yellow instead of neon) without having their nega-

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tive effects. Brown and grey are great neutrals to create a calming environment and depending on the shade, they can create a more feminine or masculine feel to go along with the theme of your restaurant. Purple is

another great color; we associate it with knowledge, royalty, and luxury, which makes it a great choice if you have a more high end restaurant. Or, if you want to create a fun, youthful vibe, a bright purple will be very appealing. One of the most popular favorite colors to have is blue. While blue may appeal to you personally, it may not be the best choice for your restaurant. This color symbolizes serenity and intelligence, but studies have found that it can also suppress appetite! Hints of blue can accent the environment nicely, but blue plates or blue walls could cause a decrease in your sales. Be cautious with green as well; it’s obviously an earthy color and is very calming, but it has its cons! Green can sometimes remind people of moldy or spoiled food, so it’s best to use it sparingly. Black is another color that needs to be used with caution. It can be seen as elegant, seductive and mysterious, or it can be seen as authoritative, serious and in Western cultures we associate it with death. If you want to create a more upscale feeling, you can use black as an accent, just don’t overwhelm your customers with it. Ola Ayeni is the founder of Dining Dialog and myeateria.com. eateria™is a whole new way for restaurant, food, and hospitality businesses to interact with their customers based on their on-the-go lifestyle. eateria™utilizes the best combination of email, social media and text message marketing. For restaurant marketing tips, visit our eateria™blog at eateria.org/blog/.

Ellinger, from page 30 progressive. When is it time for a food service operator to go in-house with their baking/pastry operation versus outside sourcing? Right away. What would make someone go to your restaurant over someone else’s? Why buy a frozen cake? Why not have a pastry program? Sometimes restaurants don’t have the skill level to do that. Chefs don’t bake and they don’t like to weigh things and don’t want to. But you can profit off this. You can research and make a signature dessert. You must always be learning, new things happen all the time. When I hear someone say they know everything, they are wrong.

Dine Out Day, from page 6 and not nice you will not. None of us does it alone, it is networking, helping people out and Albert Kumin also taught me that. It takes less time and effort to be nice. When I see someone cocky I want to be the “Albert Kumin” to him or her and show them how to be humble.

As you look at how pastry professionals approach to build out of their pastry suites and kitchen, are there key pieces of equipment like Irinox etc. that can make life easier? Yes,the Irinox blast freezer is an amazing piece of equipment. The blast freezer is useful in many applications in ice cream, baking and culinary uses. When in production the faster you can freeze an item the faster one can complete the task at hand. There is so much you can do with very little training. That’s what my school is about. It is recreational, and you can use my classes as a restaurant owner or anyone. It isn’t eight hours a day five days a week; it’s much less of a commitment but still a place to learn. Anything else to add? Words of Wisdom? I have achieved so much good luck, great things in my career that I am so fortunate for. I was head judge at the World National Pastry Championship for three years. The only American ever to do that. I just want to say, I didn’t do it alone. If you are nice and give back, you will succeed and it will get back to you but if you are mean 99 • July 2013 • Total Food Service • www.totalfood.com

ing in Union Beach, food pantry replenishment, local churches in need of improved capacity to expand relief services, and furniture and appliance replacement for low income storm victims," added Christie. "While this closes out our current grant cycle, we will be making additional grant announcements in the coming weeks. Simply put,

we will be here for the long-term and will keep working to raise funding and awareness as long as people need help." "We are thrilled with Mrs. Christie's work and the support of Coca Cola and American Express to make this a reality," noted NJRA president Marilou Halverson.

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Rumble, from page 4 cialites, young professionals, chefs and restaurateurs were in attendance for live music, dancing, and spectacular cuisine. Nick Valenti, CEO of Patina Restaurant Group, was the evening’s Grand Host. The event was chaired by Ninah & Michael Lynne; Laura & John Pomerantz; Randi & Dennis Riese; and Lizzie & Jonathan Tisch. With the help of Beverage Chair Audrey Saunders (Owner, The Pegu Club) and Wine Chair Daniel Johnnes (Wine Director, The Dinex Group), the event also featured signature cocktails from top spirit sponsors and stellar wines from notable wineries. Official sponsors of Citymeals-onWheels are American Airlines and FIJI Water. Other sponsors included: Absolut Elyx, ARC, Bedell Cellars, Bernardaud, Cognac Pierre Ferrand, Duane Reade Charitable Foundation, Lexus, Luxury Worldwide Transportation, The M.O. & M.E. Hoffman Foundation, Pegu Club, Plymouth Gin, Riese Restaurants, Rockwell Group, Saks Fifth Avenue, Travelers, UNIMAC Graphics and Zacapa Rum. Participating chefs included: New York Chefs: Jarett Appell, Stella 34 Trattoria; Jonathan Benno & Richard Capizzi, Lincoln Ristorante; Matteo Bergamini, SD26 Restaurant & WineBar; Daniel Boulud & Jean-François Bruel, DANIEL; Franck Deletrain, Brasserie 8 1/2 Chris DeLuna, La Fonda del Sol; Marc Forgione, Marc Forgione/American Cut; Yuhi Fujinaga & Michael Gabriel, The Sea Grill; Craig Koketsu, Quality Italian; Nobu Matsuhisa, Nobu; Jeremy McMillan, Farmhouse at Bedford Post; Charlie Palmer, Pierre Poulin & Adam Bordonaro; Charlie Palmer Group/Aureole/Astra; Alfred Portale, Gotham Bar and Grill; Antonio Prontelli & Juan Branez, Rock Center Café/Cucina & Co.; Lauren Resler & Alex Stupak, Empellón; Bill Telepan, Telepan; Christina Tosi, Momofuku

Foam, from page 3

Founded in 1981, Citymealson-Wheels is a not-for-profit organization that raises private funds to prepare and deliver weekend, holiday and emergency meals to the homebound elderly throughout the boroughs of New York City. Milk Bar; Silvana Vivoli, Vivoli Il Gelato and Jean-Georges Vongerichten, Jean-Georges. California Chefs Included: Stuart Brioza & Nicole Krasinski, State Bird Provisions; Scott Conant, Scarpetta Beverly Hills; Celestino Drago, Drago Centro; Jason Fox, Commonwealth; Casey Lane, The Tasting Kitchen/The Parish; Thomas McNaughton, central kitchen; Michael Mina, MICHAEL MINA; Dahlia Narvaez & Nancy Silverton, Mozza; Melissa Perello, Frances; Sarah & Evan Rich, Rich Table; Joachim Splichal, Patina Restaurant; Michael Tusk, Quince Restaurant/COTOGNA; Michael Voltaggio, ink./ink.sack and Sang Yoon, Father’s Office/Lukshon/ Helms Bakery. Founded in 1981, Citymeals-onWheels is a not-for-profit organization that raises private funds to prepare and deliver weekend, holiday and emergency meals to the homebound elderly throughout the boroughs of New York City. Last year, Citymeals underwrote the preparation and delivery of nearly 2 million meals to 17,000 aged New Yorkers. One hundred percent of donations from the public to Citymeals goes toward the preparation and delivery of meals for homebound elderly.

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Michael F. Nozzolio and Assembly Minority Leader Brian Kolb, have already voiced their concerns, asking the Administration and City Council to rethink a potential ban. These officials have highlighted the negative impacts of a ban on their local businesses and on the 1,200 polystyrene jobs in New York State.

"A ban in New York City would have an immediate and dire effect on the in-state businesses that supply New York City restaurants and food service establishments with these containers," said Senator Nozzolio. "This ban will destroy jobs and do nothing to reduce waste. I urge the Mayor and the City Council to explore the option of recycling instead of a ban." "This proposal will have adverse impacts that will be felt far outside New York City. A ban on these containers is expensive and will result in the loss of jobs across the state," Assembly Minority Leader Brian Kolb said. "This is bad for business, bad for communities and bad for New York."

Call Vic Rose: 732-864-2220

102 • July 2013 • Total Food Service • www.totalfood.com

103 • July 2013 • Total Food Service • www.totalfood.com