June 2024 - Total Food Service

SCHOOL FOODSERVICE DIRECTORS TO GATHER AT NAT’L CONFERENCE WITH $26 MILLION IN PLAY

The nation’s school foodservice directors are gearing up to attend the School Nutrition Association’s annual convention in Boston, scheduled for July 14-16. This event presents a unique opportunity for these directors to come together and discuss the challenges facing School (K-12) Foodservice operators across the country.

Late last month the U.S. Department of Agriculture’s (USDA) Food and Nutrition Service (FNS) announced $26 million in new grants to support schools’ efforts to serve nutritious and delicious foods to students. Headlining the new investments are nearly $6.5 million in grants that will increase healthy foods

in the school meals marketplace by supporting collaboration between schools, food producers and suppliers and other partners. The USDA’s Food and Nutrition Service (FNS) is also providing $10 million in grants for schools to invest in new food service equipment. The BidenHarris Administration and USDA are dedicated to supporting school nutrition programs through opportunities for enhanced grant programs for updating equipment, product innovation, staff training and farm-to-school efforts.

One of the main topics of discussion at this year’s convention will be the opportunity to access the $26 million pie in federal grants to spend on improving their operations. This funding could be

used for a variety of purposes, including the purchase of new equipment, which is crucial for ensuring that schools are able to provide high-quality, nutritious meals to students.

Highlights of the new program include funding for Team Nutrition Training. States may apply here for up to $800,000 in grant funds to capture best practices in preparing nutritious meals that will meet updated school nutrition standards. The application closes on July 16. FNS is awarding $600,000 to an organization to provide New Food Safety Training that will improve safety knowledge and communications for school nutrition professionals. The application closes on July 12.

K-12 schools serve nutritious breakfasts and lunches to nearly 30 million children every school day. These meals are the main source of nutrition for more than half of these children. “School meals are vital to the health and wellbeing of our nation’s children, and we have a responsibility to provide the highest quality of meal service,” said Acting Under Secretary for Food, Nutrition, and Consumer Services Kumar Chandran. “This financial support is part of USDA’s deep commitment to ensure schools can continue to provide students the critical nutrition they need to grow, thrive, and reach their full potential.”

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MINNESOTA GOVERNOR TIM WALZ SIGNS LANDMARK LEGISLATION TO REGULATE ‘JUNK FEE’ FREE RESTAURANT TABS

Late last month Gov. Tim Walz signed a bill into law addressing hidden junk fees on products and services. Beginning next year, Minnesota businesses can no longer add service fees, health and wellness surcharges or other mandatory charges to customers’ bills at the end of a transaction. It will take effect on Jan. 1 everywhere but metro area airports, which have until June 2025 to comply.

The bill’s authors say the measure will provide more transparency for consumers by forcing businesses to advertise the true price of a good or service, rather than listing a lower price while charging a significant service fee at the end of a transaction. “If you need to pay something to get a good or service, you just have to be

told up front what it’s going to cost,” said Rep. Emma Greenman, DFLMinneapolis, who authored the bill in the House.

Restaurants and hotels may still charge a mandatory gratuity — which is different from service fees because the revenue goes directly to the workers, not to the employer — as long as the percentage is clearly advertised alongside any pricing information.

“Health and wellness” charges or other fees added to restaurant bills would be banned, even if the proceeds are used to support wages and benefits for employees. “I think just giving transparency, giving some honesty about how these things are done, lets people make better informed decisions, which is better for their bottom line,” Walz said.

“Our industry getting lumped into this ‘junk fees’ bill — it’s not the same. We’re not Ticketmaster.” — Angie Whitcomb, President and CEO, Hospitality Minnesota

Businesses will have to inform customers of all fees it may be adding to the bill before they sit down. In addition, the full price will have to be displayed on advertising material. Food delivery apps are a bit different in the Minnesota law. These services are allowed to show the restaurant’s food prices rather than the often-bloated prices listed on the app by the restaurant. However, the apps must show the final price with fees and increased menu prices before the customer checks out.

Minnesota’s restaurants, however, argue that the industry does not participate in junk fees the way companies in most other industries do. Most of the additional fees subsidize healthcare costs or tips for the backof-house workers. “Our industry getting lumped into this ‘junk fees’ bill — it’s not the same. We’re not Ticketmaster,” said Angie Whitcomb, president and CEO of Hospitality Minnesota.

The bill does not apply to taxes, and companies may charge for the actual cost of shipping. The legislation contains exemptions for fees related to motor vehicle purchases, utilities and real estate transactions. The legislation was the subject of multiple hours

of debate in the final week of the legislative session, as House Republicans stretched out discussion of the bill to delay movement on any other legislation. Democrats expressed frustration at the lengthy debate, and party leaders called for reform of the House rules to limit debate — the norm in other states.

The bill is different but similar to the ticket transparency bill that the governor already signed this session, which eliminates hidden added costs for tickets and requires the full prices to be shown upfront to customers at the beginning of the transaction. Like that bill, junk fees are considered additional charges at the end of the transaction, including convenience and processing fees, but they do not include tax. Under the new law, failing to disclose these fees will be considered a deceptive trade practice.

“Minnesotans value transparency, which is why we’re putting an end to junk fees on everything from food and entertainment to hotels and credit card fees,” added Walz. “This bill is going to protect Minnesotans’ bottom line, provide clarity for consumers, and ensure companies aren’t using deceptive practices to rip their customers off.”

CONNECTICUT PIZZERIA OWNERS

RALLY BEHIND REP. DELAURO’S VISION FOR NEW HAVEN AS PIZZA CAPITAL

When a determined politician teams up with the leading pizzeria owners in a city, the potential for success and recognition on a national stage tips the scales. That collaboration can lead to a powerful and effective campaign to establish a city as the Pizzeria capital of the country, showcasing the culinary excellence and innovation that sets it apart from other cities. That’s exactly what happened in Connecticut last month. With a goal of creating a partnership to promote the local businesses and puts the Nutmeg State and the City of New Haven on the map as a culinary destination for pizza lovers worldwide.

A determined politician: U.S. Rep. Rosa DiLauro and pizzeria owners

“New Haven alone is home to more than 75 pizza-making establishments, supporting thousands of jobs and over $100 million in sales, feeding 2 million customers annually,”

—

U.S. Rep Rosa DeLauro

chartered a plan for a trip to Washington, DC to lobby congress by cresting a buzz around the city’s pizza scene. The hope is that with the media attention, New Haven will further solidify the city’s reputation as the Pizzeria capital of the country. 100 plus New Haven are apizza chefs, owners and entrepreneurs, along with a smattering of politicians, media and even apizza filmmakers and branding experts, traveled in a chartered Avelo

jet to support the declaration in their Nation’s capital.

They headed down from Tweed New Haven Regional Airport to join DeLauro, D-3, on the U.S. Capitol steps to passionately declare that New Haven is the Pizza Capital of America — and celebrate DeLauro reading into the Congressional Record a statement, delivered on the House floor, declaring as much.

The traveling party was treated on the plane on “panuozzi” breakfast sandwiches prepared from pizza dough, of course by Sally’s Apizza. The dinner versions of those newish sandwiches are something Sally’s now serves at all of its restaurants except the original on Wooster Street.

“For more than a century, New Haven has been home to some of the most famous pizzerias in the country, known for everything from a plain sauce to white clam to mashed potato,” the declaration reads. “Earlier this year, Governor Ned Lamont declared New Haven to be the pizza capital of Connecticut — I rise today to claim New Haven as the pizza capital of the United States.”

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The iconic White Clam Pie from Frank Pepe’s in New Haven, CT

ALL-ELECTRIC KITCHEN: THE FUTURE IS NOW

Waring: Your Plug to an All-Electric

Kitchen

In professional kitchens, the perception that gas surpasses electric is difficult to overcome. In food service, few images are more iconic than chefs cooking at gas stoves, whether heating sauté pans over white-hot flames or keeping a stockpot at an almost indiscernible simmer over gentle orange-blue flickers. With various advantages to consider, though, it may be time to shift the paradigm in favor of the allelectric kitchen, and Waring is here to help that transition with everything

from induction burners and countertop ovens to griddles and sandwich makers.

Rich Rosendale, a Waring Collective member, notes a key advantage of the electric kitchen: no need for a hood.

Gas-powered appliances require hooded venting, but electric kitchens may not require hoods. Rosendale lists two of his locations, Forklift and pop-up restaurant R3, as examples of electric hoodless kitchens, citing the time saved in launching the sites.

“If we had to use gas,” he says,

Without the need for gas lines to heat cooktops and ovens, chefs can assemble a battery of appliances that can function together in a primary kitchen but that can also travel as needed.

“there would have been more inspections to get it done.”

Rosendale outfits these kitchens with griddles, pizza ovens, convection ovens, and induction burners, which are hung on the kitchen walls with magnets.

“Electric shows that you can put a restaurant anywhere,” Rosendale adds.

Rosendale also cites the influence of chef Christopher Galarza an advocate and early adopter who has called the electric kitchen an inevitable trend.

Without the need for gas lines to heat cooktops and ovens, chefs can assemble a battery of appliances that can function together in a primary kitchen but that can also travel as needed. This level of portability and flexibility, key electric-kitchen features for Waring Collective member Johnny Spero, is a door opener for chefs looking to start or expand catering operations, food trucks, or other off-site food-preparation work, such as providing meals to the food insecure, not to mention disaster survivors and the first responders helping them.

Waring Collective mem -

ber Jeremy Umansky is a fan of the electric kitchen for its steps toward sustainability. All electric is good, he says, because that can mean a green kitchen. He also likes the modular aspect of an electric kitchen.

“We can move things around to create different stations,” Umansky says.

Working with limited space and budget, Umansky assembled an electric kitchen with no hood or walk-in fridge but with undercounter refrigeration, induction cooktops, countertop ovens, an immersion blender, and a thermal holder, among other gear.

Another Waring Collective member, Bradley Kilgore, cites speed of opening and permitting as electric kitchen advantages. His electric-appliance collection includes induction cooktops, a pasta cooker, and a blender. With an assortment of specialty appliances, including waffle makers, pasta cookers, grills, and griddles, not to mention the revolutionary new Waring XPress™ crêpe maker and grill, Waring has a lineup of gear to outfit or augment your all-electric kitchen — the kitchen of the future, today.

Visit the Waring website at waringcommercialproducts.com to learn more about effective ways to build out your all-electric kitchen and hear more about Waring Commercial solutions and support.

BARBECUE IS A CULTURE, NOT A CONCEPT

Q&A with Amy Mills, 17th Street Barbecue, Murphysboro, Illinois

Amy Mills is considered the industry’s ‘go-to-girl’ in all things barbecue. She was part of the dynamic father-daughter duo behind 17th Street Barbecue until her father, legendary pitmaster Mike Mills, passed away at the close of 2020 (non-Covid related). Since then, she has been overseeing the 17th Street Barbecue restaurant, its ever-expanding mail-order business, and a separate multi-platform concept con-

sisting of an all-day café with gourmet provisions store in the front and a sauce factory in the back in addition to 17th Street Barbecue’s ongoing events division. She also owns OnCue Consulting, the only barbecue business consultancy in the world, offering seminars and training in the techniques behind great barbecue.

She’s a featured judge on barbecue shows such as Food Network’s Firemasters, BBQ Brawl, CHOPPED and Best in Smoke plus the Kingsford Invitational, and Smoked. Her book Peace, Love, and Barbecue, co-authored with her dad, is considered a classic in

the genre, was nominated for a James Beard Foundation award, and awarded the National Barbecue Association Award of Excellence. Her second book, Praise the Lard, was published in 2017.

I am so excited to introduce you to Amy!

Tell us about growing up in a Barbecue family, what you learned early on about the business of barbecue.

Growing up in a barbecue family taught me how to be an entrepreneur in a small town, develop strong community relationships, and to consider how our business impacts our town and the Southern Illinois region. I watched my dad live his values by being involved in many organizations and making

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

business decisions through the lens of building both a business and a community.

Share a day in the life of Amy Mills, managing all of your businesses. We have seven lines of business at 17th Street: our original 17th Street Barbecue restaurant; Faye, our twoyear-old coffee/breakfast/lunch/specialty grocery café; The Factory at 17th Street, our sauce factory; a vibrant mail order business; an event center; a catering/concession operation; and OnCue Consulting. No two days are ever the same. Each day begins with analyzing the previous day’s sales for all seven lines before tackling the business at hand. It might be working on marketing plans, social/newsletter content, talking to prospective co-packing clients, planning events with my team, working on OnCue seminars, meeting with local businesspeople, planning travel to barbecue events across the country, or overseeing menu development.

Deep involvement in the community is important to me. I serve on the board of four economic development entities in Murphysboro and Southern Illinois, so some days involve marketing work and meetings for those groups.

How many people work for you in each of the businesses? Tell us about your goal to bring jobs and indus-

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Amy Mills about to add another log to the fire

The exterior of 17th St. Barbecue

GHOST KITCHENS AND VIRTUAL RESTAURANTS UNLEASHED: REVOLUTIONIZING THE CULINARY LANDSCAPE

New restaurants have been popping up in the most unlikely of places. They don’t have much curb appeal, they aren’t usually in prime real estate locations, and you can’t actually eat there at all.

Ghost kitchens, also called virtual kitchens, cloud kitchens, or dark kitchens, are restaurants that only offer delivery. They operate out of a commercial kitchen, with no dining room or customer facing staff. Often, multiple brands will operate out of the same kitchen.

How do ghost kitchens fit into the industry today and in the future? Let’s look at what makes them attractive to business owners and how the concept interplays with consumer trends.

The Rise of The Ghost Kitchen Phenomenon

Ghost kitchens offer several benefits

to business owners, like lower operating costs and greater flexibility. Yet even with these benefits, they gained popularity in the United States only recently.

China and India lead the world in the number of ghost kitchens, and the United States only began to catch on in 2020. Why is that? Food delivery apps drive the growth of ghost kitchens. In 2019 over 60% of the Chinese population was already using food delivery apps. That number was under 40% in the United States until the pandemic, when it rose substantially.

At its core, ghost kitchens are made possible by technology. Food delivery isn’t a new concept, but delivery apps have made it much more convenient for consumers to order from home - or from anywhere. Payment software enables them to save their credit card information in their preferred delivery app and use it for any restaurant on that platform.

Order management systems and kitchen display systems enable restaurants to receive orders from multiple delivery apps, streamline operations, and minimize errors. Cloud based management systems help restaurants keep their menus and hours up-to-date across all their online listings.

Covid-19 created a unique need in the marketplace where ghost kitchens thrived. Dining rooms were closed and people were increasing their use of delivery apps. Consumers were thrilled to have more choices to choose from, and many didn’t realize they were ordering from ghost kitchens at all. While many businesses suffered, innovative use of technology was rewarded. Without this technology, it’s doubtful ghost kitchens would have been able to take off as they have.

What’s In It For Businesses?

What makes ghost kitchens attractive for restaurant owners? It comes down to costs and flexibility. The combination of cost savings and flexibility help restaurant owners optimize their operations, maximize profitability, and stay competitive in an increasingly dynamic and challenging market landscape.

Costs

Ghost kitchens enjoy the benefit of lower upfront costs to open a restaurant, as well as lower operating costs. Owners do not need expensive real estate in prime locations with high foot traffic. They can operate out of much less expensive neighborhoods. Owners and investors don’t need to worry about factors like curbside appeal, interior furniture, or ambiance.

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BEST OF SPANISH CUISINE SET TO TAKE CENTERSTAGE AT JAVITS

Being a chef in the restaurant or food service industry is a daunting task. With competition constantly on the rise, it is crucial for chefs to stay ahead of the game with innovative and new menu ideas. The challenge lies in continuously coming up with dishes that not only wow customers but also set their establishment apart from the rest.

One of the best ways for chefs to stay ahead of their competition is by attending events such as tradeshows. These events provide a unique opportunity to discover new trends, ingredients, and techniques that can inspire fresh menu ideas. By networking with vendors, chefs can learn about cutting-edge products and technologies that can elevate their dishes to the next level.

There is no shortage of events for a chef to add to their already busy calendar. The annual Summer Fancy Food Show in New York City stands

out as a preeminent venue for chefs to find companies and products from around the world. This show brings together a diverse array of vendors, offering everything from exotic spices to artisanal cheeses. Chefs can sample a wide range of products, allowing them to discover unique flavors and ingredients that they may not have encountered otherwise.

From June 23rd to the 25th at the Javits Center in Manhattan, chefs and foodservice professionals can explore different cuisines, learn about traditional cooking methods, and discover innovative food products that can inspire them to create new and exciting dishes. By immersing themselves in this “culinary trip around the world under one roof”, chefs can stay ahead of their competition and continue to push the boundaries of culinary creativity.

Among the “must-see” stops at the annual event is always the Foods from Spain pavilion. To celebrate Spanish

flavors, Foods From Spain has a mission to exhibit its wide range of different delectable Spanish foods for Spanish manufacturers to showcase their items to the U.S. market.

Leading the Spanish contingent to this year’s event is Jeffrey Shaw. The New York based Director of Foods from Spain at the Trade Commission of Spain shared his thoughts with TFS as he and his team prepared for the annual show.

“We are thrilled to showcase a wide array of Spanish delicacies,” Shaw said. Featured prominently this year will be a wide range of tinned seafood and sweets.

“This year, our focus will be on tinned seafood and sweets, reflecting the rich culinary traditions of Spain,” Shaw added. “Spaniards have a deep love for pork products, with Jamon Serrano and Jamon Iberico being standout favorites. These gourmet hams are a true delicacy, enjoyed on special occasions and celebrations.”

“In addition to our pork offerings, Spain is also known for its seafood, especially fresh fish and canned seafood of exceptional quality. We are proud to be the world’s number one producer of Olive Oil, a staple in Spanish cuisine.”

At the upcoming show, attendees will have the opportunity to sample a variety of innovative products imported from Spain. From premium chocolate to gluten-free bakery delights, frozen mochi, and gastronomic seaweeds, there will be something for every palate.

“What sets Foods from Spain apart is our dedication to quality, tradition, and sustainability,” Shaw detailed. “Our products are artisanal, organic, and locally sourced, reflecting the best of Spanish culinary heritage. We work closely with family businesses and support local communities across Spain.”

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NEW SCHOOL FOODS CHARTING NEW WATERS: THE FUTURE OF DINING WITH WHOLE-CUT PLANT-BASED SALMON

Exciting times are ahead for New School Foods, producer of whole-cut wild salmon from plants, as the company gears up for their upcoming launch in restaurants. Chris Bryson, the CEO and Founder of New School Foods, referred to their collaboration with Chef Matthew Kenney. He is their first advisor for the New School Culinary Council (NCCC), an invite-only collective of international chefs and restaurateurs. The advisory hub will help guide the company through its upcoming launch in restaurants.

Bryson said, “When we brought the product to Chef Kenney, we saw years of hard work pay off, giving a chef a blank canvas for them to take the product in whatever direction

they wanted. Just like animal-based seafood.”

As a wild salmon lover, New School Foods’ whole-cut wild salmon made from plants intrigued me. According to their website, it is “the only plantbased salmon filet that looks, cooks, tastes and flakes like wild salmon.” I reached out to New School Foods to ask for more information about their product and the NSCC. Bryson took time out from his hectic launch activities to answer my questions and share his insights.

Can you provide an overview of New School Foods’ background?

New School Foods uses proprietary, scalable technologies for the plant-based meat industry to produce

whole-cut alternatives that look, cook, and taste just like regular seafood and meat.

What sets apart New School Foods’ whole-cut plant-based salmon from other similar products?

The alternative protein market has yet to tackle the biggest opportunity: whole cuts, which represent the majority of meat sales in North America. Whole cuts come with a host of complex challenges like their complex macrostructure, blend of textures, their unique appearance, cooking profile and more. We wanted to address these challenges head on, leaning on four key areas:

• Muscle fibers, made from plants: We replicate the diameter, length,

Cherry Dumaual is a seasoned contributing writer for Total Food Service, bringing years of experience in culinary communications to her role. As the former Partnerships Director at The Monday Campaigns/Meatless Monday, she was responsible for spearheading the PR and partnership development for Monday initiatives, including Meatless Monday. During her tenure, she successfully forged partnerships with renowned organizations, such as C-CAP (Careers for Culinary Arts Program), the American Institute of Cancer Research, and New Jersey Healthy Kids Initiative. Prior to joining TMC, Cherry held the position of Senior Vice President at leading PR agencies, where she worked with major food and healthcare clients. Her passion for learning and cooking international cuisines has led her and her husband to explore local food markets and restaurants in over 50 countries. This firsthand experience has allowed her to gain a deep understanding of different cultures and cuisines, which she brings to her work in the food industry.

strength and structure of fish muscle fibers to deliver the same texture & mouthfeel.

• Whole-cut appearance: Filets that combine directionally aligned muscle fibers with plant-based connective

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A raw filet of the New School Foods whole-cut plant-based salmon

Chris Bryson, CEO & Founder, New School Foods

Chef Matthew Kenney

By Jackson Hart

LIFEVAC OFFERS INNOVATIVE YET SIMPLE SOLUTION TO HORRIFYING PROBLEM

Confusion in restaurants and cafeterias dealing with choking issues can be a recipe for disaster. Imagine the chaos that could ensue if a customer suddenly starts choking on their food and the staff is unprepared to handle the situation. The panic, the fear, the uncertainty - it’s a nightmare scenario that no establishment wants to face.

In a bustling restaurant or school cafeteria, where orders are flying in and out of the kitchen, it’s easy for things to get chaotic. One of the biggest challenges for restaurants and cafeterias dealing with choking issues is the lack of both a solution and proper training.

Every year, choking prematurely ends more than 5,000 lives in the United States. With the LifeVac, that number may one day reach zero. The simple, handheld suctioning device is the brainchild of entrepreneur-turned-inventor Arthur Lih who, thinking of his own young daughter, crafted the LifeVac after struggling to find a device of similar capabilities in the marketplace. Today, he shares the journey of LifeVac’s inception, its first successful use, and how it will continue to save lives in restaurants across the country.

LifeVac’s origin story begins in a hospital room, where Lih was visiting a friend to provide support. His friend recounted the tragic and jarring memory of seeing the body of a sevenyear child who’d choked to death lying lifelessly on a steel

gurney outside the room. Hearing of the family’s heartbreak, Lih vividly pictured his own young daughter on the gurney and knew immediately that he’d found a new calling.

With experience in air freight and having just sold his business, Lih had little experience in the medical technology field. This didn’t hinder his efforts: he went home and began to research. Yet, nothing existed on the market that wasn’t daunting to

“If I owned a large restaurant chain – or any restaurant, for that matter – I’d request a discount on my liability insurance for putting [the LifeVac] in,”— Arthur Lih

use: “I’d be freaking out – no father has the wherewithal to stick a bunch of tubes into his daughter, there has to be a better way.” So, the exec took matters into his own hands: he began researching and experimenting with the forces necessary to remove an airway obstruction and started to assemble some primitive devices to test. Always thinking of the panic he’d feel if his own daughter choked, Lih’s primary goal was to create as simple a device as possible, something that anyone could use, even in a frightening situation: “I thought – let me see what a plumber would do, [the throat] is really just a clogged pipe.” He took a trip to a nearby Home Depot, found a small sink plunger, used it on himself, and realized he was onto something.

Employing suction as the extraction force, Lih set out to perfect the device. To ensure it lasted forever, he experimented with a valve system that couldn’t rot, block, or fail, and eventually settled on a simple bulb valve that would be easy for panicking parents to use. Then came the hardship of finding a manufacturer and supplier, and then independently force testing the product; after successfully unblocking the airways of mannequins

and cadavers, Lih took a leap of faith and began producing the LifeVac. “I did everything humanly possible to scientifically prove it would work – I was depending on physics, not physiology.” To dislodge an object from the throat requires between 0-70 mmHg of force, and able to produce upwards of 300 mmHg of pressure, the LifeVac theoretically was more than capable of performing its job.

Nevertheless, Lih was only assured that the apparatus worked once he’d received news of his first life saved. “It was the moment that the entire design, manufacturing, and marketing process – and all of the money spent – became worth it,” Lih shared proudly. At home with his daughter Jackie – the device’s inspiration – Lih received a call informing him that the LifeVac had successfully prevented the choking of an elderly nursing home resident in the U.K. “I said, ‘Look Jack, we saved our first life,’” he shared with his daughter. To him, the moment was something of a miracle, or a sign: “The nurse who’d saved the life, her name was also Jackie – it was truly a miracle.”

Initially, product sales were slow, and hampered a little bit by tight funds. Lih recalled riding around, speaking to firefighters, EMTs, police officers – all first responders – and parents, and initially marketing the product via Facebook. What made the LifeVac really sell were the videos

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WITH R. COURI

INTERACTIVE DINING EXPERIENCES

In the ever-evolving world of culinary innovation, interactive dining experiences have emerged as a new trend that adds a new layer of engagement to the restaurant scene. This trend goes beyond the traditional passive dining experience, inviting guests to actively participate in the preparation or finishing of their meals. These experiences have gained popularity as they cater to the desire for novelty, personalization, and social engagement, transforming a meal into an event and creating lasting memories.

Restaurants that embrace this trend often focus on creating a sense of theater and anticipation. By involving diners in the cooking process, they foster a deeper connection to the food, enhancing the overall dining experience. This approach also appeals to the growing interest in culinary education, as it pro-

vides an opportunity for diners to learn about cooking techniques and ingredients firsthand.

Hot pot and Korean barbecue are among the most well-known interactive dining experiences. In hot pot restaurants, diners are provided with a pot of broth in which they cook various ingredients such as meats, seafood, and vegetables. Korean barbecue takes this concept further by allowing diners to grill their own meat at the table. Both experiences are communal and social, encouraging diners to interact not only with their food but also with each other. Cote in Flatiron is a Michelin-starred Korean steakhouse that combines the fun of Korean barbecue with high-quality cuts of meat. Each table is equipped with a smokeless grill where diners can cook their selections.

Some Japanese restaurants offer a DIY

sushi experience where diners can create their own sushi rolls. This hands-on approach allows diners to customize their rolls to their liking and learn the art of sushi-making. While not strictly DIY, Sushi by Bou in Midtown Manhattan offers an intimate omakase experience where diners can interact closely with the sushi chef, often receiving personalized insights and the chance to see their sushi made up close. Zuma New York on Madison Avenue features a robata grill where diners can watch their food being prepared. They also offer sushi-making classes and experiences for a more hands-on approach.

Tableside preparations add an element of performance to the dining experience. Classic examples include guacamole made fresh at the table and Caesar salad prepared from scratch in front of the diners. This not only ensures

the freshness of the dish but also engages diners in the process, making them a part of the creation. Carbone in Greenwich Village is famous for their Caesar salad, where the dressing is made and mixed to perfection right at your table. Interactive dining extends to desserts as well. Some restaurants offer deconstructed desserts where diners can assemble their own sweets. This can include elements like build-your-own sundaes or cookie decorating kits. Such experiences are especially popular for celebrations and family dining. Known for their over-the-top desserts, Sugar Factory offers interactive dessert options like build-your-own sundaes and elaborate milkshakes that diners can customize with a variety of toppings. DO Cookie Dough Confections offers an interactive dessert experience where diners can customize their own edible cookie dough. You can choose from a variety of flavors, mix-ins, and toppings to create a personalized treat. They also offer cookie dough sandwiches, sundaes, and baking kits.

Interactive dining is transforming the restaurant industry by offering diners a unique and engaging way to enjoy their meals. From hot pots and barbecues to tableside preparations, these experiences cater to the modern diner’s desire for novelty, education, and social interaction. As this trend continues to evolve, it promises to add excitement and diversity to the culinary landscape, making dining out a more immersive and memorable experience.

R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.

A master sushi chef paints sauce onto a freshly cut piece of sashimi for an omakase meal

By Jackson Hart

BOOKSTORE TRIO BRINGS INCREDIBLE WINE AND FOOD TO NEW YORK OUTPOST

New York City has no shortage of bookstores masquerading as cafés, offering coffee and a few tables that are occupied for hours at a time by remote workers on laptops, and it wouldn’t be a stretch to say that SoHo may have the highest concentration of bookstore-cafés in the city. So, what has made Bibliotheque, the latest of these to pop up, a viral sensation? The answer is simple: putting hospitality first.

When Andrew and AJ Jacono and Scott Woltz first conceived of Bibliotheque, it was first and foremost out of a love of books. “I’ve always wanted to open a place like this,” Jacono said, “a bookstore that fuses different elements.” Having previously worked in a publishing house, he became disillusioned with how corporate the world of publishing was and sought to create a space that focused more on real hospitality. “Incorporating that

“But what we’ve done is turn that model on its head—rather than opening a bookstore with a café, we’ve decided to focus on hospitality first while also offering great books and a comfortable space.” — AJ Jacono

element of real hospitality is what attracts people and keeps them staying and coming back.”

Places like this have been cropping up for some time, but, Jacono says, “It’s hard to compete with the big dogs around here.” These bookstorecafés that have become neighborhood institutions, but the Bibliotheque trio noticed that the hospitality element in these locations was severely lacking— some have even eliminated food and beverage in recent years and seem to have no intention of bringing them back. Even the stores that still have

cafés have no real focus on offerings like food or wine and beer.

The problem with spaces like these has always been the people who buy one coffee and sit on their laptops all day. “During the day, we accept that that’s going to happen,” Jacono said. “But what we’ve done is turn that model on its head—rather than opening a bookstore with a café, we’ve decided to focus on hospitality first while also offering great books and a comfortable space.” Because of the way many books are published and sold these days, with companies like

Amazon competing to publish books as quickly and cheaply as possible, a good book from a nice bookstore has become an expensive commodity; “Customers are more likely to come in and buy a coffee or a pastry anyway, so we focus on that aspect,” Jacono said.

Woltz is not your average food and beverage expert. With a background working at prestigious establishments such as Eleven Madison Park, La Serena, and Babbo, Woltz has brought a wealth of experience and knowledge to the table. His unique journey in the culinary world has equipped him with a deep understanding of flavors, textures, and pairings that sets him apart.

At Bibliotheque, the innovative restaurant concept that Woltz has spearheaded, there is no executive chef. Instead, Woltz himself manages all aspects of the food and beverage pro -

continued on page 124

The interior at Bibliotheque, Soho, NYC

(L to R) Father and son partners A.J. Jacono and Dr. Andrew Jacono

FOR THE RESTAURANT OWNERS WHO DON’T FEEL WORTHY ENOUGH

Have you ever found yourself questioning your worth as a restaurant owner? Do thoughts of not being good enough or smart enough to run your establishment haunt you? If so, you’re not alone. For the restaurant owners who don’t feel worthy enough, let’s explore the downside of imposter syndrome and discuss how you can overcome it.

Definition of imposter syndrome

Imposter syndrome is a psychological pattern where individuals doubt their accomplishments, feeling like frauds despite evidence of success. In the fast-paced and feedback-rich environment of the restaurant industry, these feelings can easily take hold.

Imposter syndrome is a psychological pattern where individuals doubt their accomplishments, feeling like frauds despite evidence of success.

I recently spoke with a restaurant owner who, despite turning a family tragedy into a thriving $4 million annual revenue business over 30 years, could only see what he didn’t do and the constant demand of his presence. This story is a poignant reminder that imposter syndrome can affect anyone, regardless of their achievements.

The toll of imposter syndrome

The impact of imposter syndrome

extends beyond emotional well-being. It influences decision-making, staff morale, and even the guest dining experience. As a restaurant owner, your mindset ripples through every aspect of your business.

Acknowledging and addressing imposter syndrome is crucial for personal and professional growth. It’s a topic seldom discussed openly in the industry, but recognizing these feelings is the first step to overcoming them.

Celebrating success as an antidote

One powerful antidote to imposter syndrome is celebrating your successes. Take a moment to reflect on your achievements, no matter how small. Consider keeping a success journal, a tangible record of your wins. Psychologists affirm the positive impact of reflection in building confidence and dispelling feelings of fraudulence.

Now, let’s connect this to what I trademarked as the Restaurant Prosperity Formula™. It revolves around leadership, systems, training, accountability and taking action. Confidence is the foundation of this formula, and celebrating successes is an integral part of building and maintaining that confidence.

David Scott Peters is an author, restaurant coach and speaker who coaches restaurant operators how to stop being prisoners of their businesses and to find financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses. Get his three principles to restaurant success at http://www. davidscottpeters.com.

The power of systems and knowledge

In the restaurant industry, having robust systems in place is key to combating imposter syndrome. These systems provide a proven path, eliminating the doubt that comes with “winging it.” When you run your restaurant on your terms, following a structured and successful process, you empower yourself with knowledge and confidence.

The Restaurant Prosperity Formula emphasizes the importance of knowledge in overcoming challenges. With knowledge, you gain the power to overcome anything. Robust systems ensure you’re not navigating the challenges alone; you’re following a path that countless successful restaurant operators have tread on before.

Feeling like an imposter is more common than you might think in our industry. However, by recognizing your achievements and implementing structured, proven systems, you can transform into the successful restaurant owner you truly are.

Instead of dwelling on the negative, take a moment to reflect on your accomplishments – you might discover the successful person you truly are.

INSURANCE

VOLUNTARY BENEFITS: A RECIPE FOR HOSPITALITY TALENT ATTRACTION & RETENTION

Employee retention is a serious issue that employers in the Hospitality and Food Services industry are facing today. Most employers, restaurants included, realize the importance of securing the loyalty and retention of existing employees, improving productivity, and remaining competitive. The right combination of voluntary benefits can differentiate food and beverage companies in their struggle to attract and retain talent long term. At the same time, while employers are working hard to manage rising health care costs, offering voluntary benefit solutions is a win-win strategy for employers and their employees. A customized voluntary benefits program offers employees the choice they want and helps them close coverage gaps, without impacting your bottom line.

Historically, ancillary benefits have provided companies with a cost-effective and personalized suite of products, but in today’s environment where employees and their families are likely to incur more out-of-pocket expenses, voluntary benefits serve as a means to empower the employee. Some traditional advantages of voluntary benefits seem more obvious, such as the following:

• Attracting and retain top quality employees;

• Protecting the financial health, wellness, and security of your employees;

• Adding benefits to your employee benefits program without adding to your costs;

• Helping you address the rising costs of major medical health insurance.

Funded by the employer or not, voluntary benefits have value to workers in this highly competitive labor market. Here are some options to consider:

• Supplemental health: Employees are often stretched to cover out-ofpocket medical costs. Supplemental health coverage pays benefits to members directly for treatments related to

injuries, the costs of hospitalization or a covered critical condition.

• Accident insurance: If an employee or the employee’s family members suffer an accident away from the job, accident insurance helps pay for treatment. This coverage can help reduce workers’ compensation claims, as the funds enable employees to pay for treatment (rather than delaying it) if they are hurt.

• Digital benefits wallets: Easy access to benefits doesn’t just help employee wellness but boosts engagement. So-called digital “wallets” are a representation of benefits details, with a “card” for every offering on a

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Robert has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-3382324 or by email at robert.fiorito@ hubinternational.com.

smartphone. These cards can help workers access everything from 24/7 telemedicine to mental health and caregiver support services and discounts for prescription drugs.

• Legal services benefits: Group legal plans ensure access to professional legal help for everything from traffic tickets and small claims to landlord and immigration issues. They are good for employers on multiple fronts beyond recruitment, helping reduce presenteeism and absenteeism.

• Early wage access: These programs give employees access to earnings that have accrued between paychecks. Early wage access can be an attractive option for food and beverage workers to help avoid predatory lending and other practices that can hurt their finances.

Offering voluntary benefits can help manage the labor gap in the hospitality industry and attract long-term staff. Work with your insurance advisor to offer a strategic and competitive benefits package.

Learn more at https://www.hubinternational.com/industries/ hospitality-insurance/restaurant-insurance/

SOUS VIDE IS THE ANSWER FOR HOTEL GROUPS THIS SEASON

As the summer travel season begins, we will start to see occupancy rates rise at hotels throughout the U.S., putting a strain on hotel kitchens and culinary staff. Cuisine Solutions, the global sous vide manufacturer, has become a pivotal cornerstone of many hotel groups’ success strategies, allowing them to keep their food and beverage programs consistent while providing labor pressure relief and accounting for any supply chain disruptions.

Sous vide, which means “under vacuum” in French, is a cooking method pioneered by Dr. Bruno Goussault, the France-born Chief Scientist of Cuisine Solutions. Ingredients are placed in a food-grade plastic pouch, vacuumsealed, and then cooked in a water bath at a constant time and temperature until the product is fully cooked to its ideal state. The result is excellent flavor, texture, and nutritional content that surpasses what is possible using traditional cooking methods.

“Our product lineup adds real value to the hotel kitchen, said Sonia Kap, National Food Service Director at Cuisine Solutions. “Since we cook at precise temperatures and times in food-grade pouches, Cuisine Solutions products’ safety and consistency allows the customer to create a seamless process in their kitchens, while saving on food and labor costs and cutting waste.

Four-years post-CVOID-19, labor scarcity continues to challenge the hospitality industry. Utilizing prepared

sous vide products can aid by cutting prep time significantly and decrease the number of staff needed in the kitchen.

“One of the challenges in our industry is a shortage of staff, and our products offer a tool that allows the chef to maintain the banquet and event intake with less back of house staff,” Kap said. “This way, they can shift the focus from prep in the kitchen to creative finishing and plating and the guest experience overall. It’s a real tool in a hotel chain’s culinary arsenal because food and beverage operations are able to run at a high volume and they can really maximize those revenue streams.”

While the disruptions in operations are unavoidable, these challenges need not affect the quality of the hotel guest experience. While there are other sous vide food manufacturers, the Virginiabased Cuisine Solutions is the largest and considered the best by top hospitality brands—The Ritz-Carlton, Hil-

ton, and Marriott among them. The company’s leadership in the industry is due in no small part to its chef-led innovation and high-touch client service. The backbone of the company’s work is its chief scientist, Dr. Bruno Goussault, who pioneered the method in France in 1971.

“Chefs should treat this product as an ingredient because looking at it from that point of view creates endless possibilities,” said Kap. “I’m in sales at Cuisine Solutions, but my training and passion is as a trained chef. I love to advise clients on creating authentic and diverse menus that take advantage of all our products have to offer, and that surprise and delight guests.”

With prepared sous vide products— namely proteins—hotel food and beverage staff can create scalability, waste reduction and cost consistency, providing the time for chefs to focus on the guest. They can feel confident about

the menu they are putting forward, knowing that they have the right tools to deliver a seamless dining experience, every time, no matter the situation.

“We grow real partnerships with our customers, “ said Kap. “We act as an extension of their team to develop creative culinary solutions with an eye to the business imperatives.”

About Cuisine Solutions: Led by an international team of award-winning chefs, Cuisine Solutions is the world’s leading manufacturer of sous vide products — the innovative, precise-cooking technique the company pioneered, perfected, and popularized decades ago. Headquartered in Sterling, Virginia, Cuisine Solutions services more than 30,000 restaurants and 6,000 retailers, as well as major airlines and hotels. For more information, visit www.cuisinesolutions.com.

Sonia Kap, National Food Service Director at Cuisine Solutions

A porterhouse steak seasoned with fresh rosemary and peppercorns gets the sous vide treatment

A MAN WALKS INTO A BAR: HANDLING PRE-OPENING CUSTOMERS

Aguy walks into a bar. “Ow!”

This old chestnut aside, courtesy of Michael Robertson who tends bar at the Polar Bar in the Arctic Club in Seattle, a man walking into a bar isn’t always a punny thing. At least not when it happens before opening hours.

And that’s an age-old problem bartenders have faced for years; guests coming in and expecting to be served before the bar officially opens. Can this problem be fixed or is it just one of the quirks of running a hospitality business?

Like many things in life, the answer is “it depends.”

Aaron Thompson, a Knoxville, Tennessee co-owner behind Brother Wolf, Osteria Stella, and Lilou, is no stranger to this phenomenon and says, “It happens several times a week at our locations.”

He isn’t the only one. Veteran bar-

tender Sean Kenyon has been behind the stick and running bars for over 15 years. No matter whether it is at his Occidental or Williams & Graham in Denver Kenyon concurs, “Over the year’s it’s happened to me a lot.”

While it is possible that if you’ve got a regular for whom management allows you to serve as you’re setting up that may quickly spiral out of hand, but what seems to be more common is, to put it politely, a quirk of human nature.

In Bellingham, Washington recently Managing Partner of Teufel Hunden Hospitality, Jabriel Donohue, had an interesting situation one afternoon at Bella Ciao, A Pizza Tavern while the door was unlocked to allow deliveries as he was in the office working on paperwork and a prep chef was in the kitchen. A pair of guests walked in about two hours early and expected to get served. Did they not

see the lights off and the chairs up, he wondered? So, he had to point out that they weren’t yet open. And wouldn’t be until later that afternoon.

Donohue comments, “These are hardly the first people I’ve had to deal with about this. In my experience there’s a combo of obliviousness and embarrassment that gets push back.

It’s always that someone who, when you point out signs – lights are off, chairs are upside down, that instead of focusing on the telltale signs they revert to the only argument left to them, which was ‘the door was open.’ I think it is a defense mechanism. I think people are confronted with something that’s both foolish and inconsiderate, and they are falling back on something so they can justify themselves.”

Sometimes that justification takes the form of “do you know who I am” entitle-

Francine Cohen is an award-winning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance. She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer. (Except 2020-21. Darn pandemic.) You can reach her at francinecohen@mindspring.com

ment. New York City bartender Paula Lukas has encountered that countless times in her career. At bars with outside patios, she’s had guests plop themselves down in a seat then call the bar on their cell phone to demand service. As you’d expect, when she politely explains they’re setting up and not quite open her job has been threatened or the errant guest has suggested they’ll call management. That’s okay with Lukas because management backs her as she explains, “That owner-friend the guest is about to dial is the same one who told me if we are closed we are closed. I would tell them you’re welcome to sit there until we open, but there is not going to be any service. Not even water. And, while it doesn’t seem to matter to the guest because they’ll be knocking on the windows and knocking on the door I know I have every right to tell them our door is locked because we are not open. At some point my manager told me just not to answer the phone.”

Not answering the phone is easy when the door is locked, but there are plenty of reasons to leave the door open as you’re getting ready to open. Donohue points out, “You know there’s time that people are going to drop off kegs, food, and mail. It is just convenient to not have to hop

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Downtown LA’s famous Golden Gopher often leaves the door open before their 3pm-2am hours, 365 days a year!

PLANT-BASED MENUS: THE LEADING RESTAURANT TREND OF 2024

Plant-based menus are taking center stage as the number one restaurant trend in 2024, as highlighted by a recent UpMenu article. The emergence as the top restaurant trend in 2024 reflects a continued shift in dining preferences towards healthier, sustainable, and innovative culinary experiences.

This article summarizes the trend and explores how it relates to other consumer preferences currently impacting the restaurant landscape. Plant-based foodservice opportunities will also be discussed at the upcoming Plant Based World Expo North America event, taking place at the Javits Center on September 11 and 12, 2024.

Global Ingredients and Flavors

Chefs are leveraging the vast potential of plant ingredients, creating diverse, flavorful dishes that extend well beyond traditional offerings to include plantbased burgers, pizzas, and culturally diverse dishes. These menus not only utilize high-quality protein sources like legumes and tofu but also embrace global culinary traditions, offering a taste of international cuisines through a plantbased lens.

Sourcing and Presentation

Restaurants are prioritizing locally sourced and seasonal ingredients, enhancing both the freshness and sustain-

ability of their dishes. Customization options allow diners to tailor meals to their dietary preferences, enhancing personalization in dining experiences. Highend restaurants are particularly notable for their artful presentations and innovative approaches, which elevate plantbased dining to a gourmet level.

Education and Community Building

Educational initiatives enhance diner awareness of the health and environmental benefits of plant-based eating, while collaborations with local farms and producers ensure the highest quality of ingredients. The visually appealing nature of these dishes also makes them popular on social media, further boosting their visibility and popularity.

Ben Davis programs the world’s first and only fully plant-based trade expo and accompanying news site and newsletter. He developed the original concept of Plant Based World Conference and Expo for trade show management company JD Events, inspired by his own personal plant-based journey. The event launched successfully in 2019 in the U.S. at the Javits Convention Center in New York City and is currently onto the 2024 Edition. Ben’s mission is to make delicious, natural foods accessible to everyone. He believes that diet and lifestyle are the keys to a balanced and prosperous future for all beings on Earth. Outside of his work in food, Ben is a music producer and performer under the stage name Vibe Street. His greatest joy is making people smile, dance and come alive to the magic of the present moment. Ben is determined to spend his life building community and celebrating this mysterious human experience to the fullest

Incorporating these suggestions allows for a holistic approach to plant-based menu design that is reshaping the restaurant industry, positioning plant-based dining at the forefront of the culinary scene.

Further bolstering the trend, “Menu Personalization”, “Sustainable Practices”, “Community Engagement” and “Health and Wellness” also made UpMenu’s top 10 trends list, underscoring a broader movement toward customized dining experiences that cater to personal values and desire for community.

Restaurants adopting

plant-based menus are not only appealing to vegetarians and vegans. They are also attracting mainstream diners looking to incorporate more plant-based meals into their diets while connecting with others on a similar mission for better health or a smaller ecological footprint.

This convergence of health, personalization, and sustainability is driving restaurants to innovate and expand their offerings, ensuring that plant-based dining is not just a niche market but a central component of the culinary mainstream in 2024 and beyond.

If you would like to learn more about plant-based dining, discover innovative ingredients and network with your industry, register to attend Plant Based World Expo this coming fall. Taking place in New York City on September 11-12, buyers can attend for free. Learn more at www.plantbasedworldexpo.com

AGAVE BEVERAGES ARE ON THE RISE –HERE’S HOW TO EMBRACE THE TREND

Tequila is undergoing a transformation.

Once the spirit of party shots and sickly sweet margaritas, tequila – and its smoky cousin, mezcal –have matured with sophisticated, highend styles and celebrity-led brands.

Tequila is now the top trending spirit for 62% of bartenders around the world, and over the past decade, the global tequila market has experienced tremendous growth, projected to reach $14.70 billion in 2028, according to Fortune Business Insights.

If you want to enjoy a piece of that growth, it’s time to invest in the agave experience.

A story worth sharing

Today’s customers are craving a story with their cocktails, and agave spirits deliver with an amazing history and handmade heritage that will connect guests to their drink and capture the imagination. So let’s learn a little about these storied spirits:

Exclusively produced in Mexico, both mezcal and tequila are made from the slow-roasted cores, or piñas, of the agave plant. The resulting juice is fermented and distilled, then aged up to three years to develop its unique flavor. When you

sip a good tequila or mezcal, you can practically taste the pride and craftmanship that went into every ounce.

Historically baked in rocklined pits, today agave is baked in brick or steel ovens. Still, the process has remained largely unchanged for hundreds of years, and since the 1970s the Mexican government has highly regulated the production and export of tequila and mezcal.

A spirit worth savoring

Like fine wine or whiskey, every brand of agave spirits has its own unique flavor profile, from tiny micro-distilleries to household names. The qualities of the soil, or terroir, the type of agave plant used, the method of distillation and the aging process come together to create a one-of-a-kind spirit.

Whether mixed into a classic cocktail, sampled in a tasting flight or slowly sipped on its own, there is no wrong way to drink agave spirits, which makes them incredibly accessible to a wide range of customers.

Open up the world of agave to your guests by offering a diverse selection of

tequilas and mezcals of varying styles and price points. You’ll impress your more seasoned drinkers with your assortment and introduce curious customers (and future agave fans) to the spirits.

Today’s tequila drinker is more adventurous than ever, interested in discovering new brands and inspired cocktails.

Along with whiskey and vodka, tequila and mezcal have been experiencing the premiumization effect – where customers are choosing to spend their money on better brands of alcohol. In fact, a recent poll found that 64% of U.S. consumers ages 21-34 and 52% overall are willing to splurge on higher-quality drinks when they go out. If you want to attract these kind of drinkers – and turn them into repeat customers – your presentations must meet or exceed their lofty expectations.

A glass worth serving

You already have a special tasting glass behind the bar for sipping whiskey, and you’ve got a whole range of wine glasses

made specifically for red, white or sparkling varietals. Each was crafted to develop the distinct aromas and flavors of the beverage within. Why wouldn’t you want to showcase high-end agave spirits the same way?

Traditionally, mezcal was often enjoyed in a bowl-like serving vessel made from the fruit of a crescentia tree. The jicara has a wide mouth that allows drinkers to fully appreciate the spirit’s bouquet. However, your guests may not find drinking from a gourd very elegant!

Inspired by this rich tradition and the rising popularity of agave spirits, Libbey has developed an agave-focused cocktail glass that honors the heritage and history of mezcal with the style a modern drinker will appreciate.

Libbey’s new “Jicara” agave cocktail glass replicates the low, wide shape of traditional tasting vessels in a strong angular design that is comfortable in the hand, perfect for swirling, sipping and savoring both mezcal and tequila. Larger than the original jicara, our version allows guests to enjoy their spirits on the rocks, in cocktails or neat. Made in brilliant, durable glass, Jicara elevates the agave experience – and gives you major street cred.

With Jicara, you can redefine agave spirits, embrace the evolving tastes of your customers, and give guests an excuse to visit your establishment again and again.

Connect with a Libbey sales rep to learn more and to order a free sample – so you can experience Jicara for yourself: https://help.libbey.com/hc/en-us/ requests/new

JEFFREY GARCIA

New York City is known for many things - the hustle and bustle of Times Square, the iconic skyline of Manhattan, and of course, its vibrant and diverse nightlife scene. From trendy rooftop bars to underground clubs, the city truly offers something for everyone. But as the city continues to evolve, so too does its nightlife. Nightlife Mayor Jeffrey Garcia, the man at the helm of New York City’s nightlife, is poised to tackle the challenges and changes that lie ahead.

Garcia brings a successful career in the hospitality industry to the post. With a background in restaurant management and event planning, Garcia brings a unique perspective to his new role. His experience in the industry has given him a deep understanding of the needs and challenges facing businesses in the nightlife sector.

This knowledge will undoubtedly be an asset as he navigates the complexities of New York City’s nightlife scene. From the challenges of crime, congestion pricing to the impact of sanitation, Garcia hopes to create a more enjoyable and accessible nightlife experience for New Yorkers and the

City’s millions of guests.

Total Food Service sought out Nightlife Mayor Garcia with a goal of sharing his vision for shaping the future of New York City nightlife. With a deep understanding of the needs and challenges facing businesses in the nightlife sector, Garcia is wellequipped to tackle the complexities of this dynamic industry as he ushers in a new era of nightlife in the city that never sleeps.

For those who don’t know you, can you share a little bit about your background?

I am a New York City kid, born and raised in Washington Heights. My mother migrated here from the Dominican Republic. I went to the Good Shepherd School up in Washington Heights. Then eventually my mother sent me to the Dominican Republic to live with my grandparents when I was a little kid. We eventually came back to the Bronx.

ciation to tackle advocacy. We found that there were many Latinos in the industry, but they had very little representation. We really had no voice but deserved to sit at the table. It took a lot of hard work, and getting an association off the ground required getting a number of people to trust what we were going to do for them.

What impact did the Pandemic have on launching the organization?

It gave us a common issue: funding to survive that created a frenzy.

Talk about your career in law enforcement?

After a short stint working in retail, I joined the police department. In 2014 I retired as a first-grade detective, which is one of the highest ranks you could achieve within that structure. Then after I retired 10 years ago, I got into the restaurant and nightlife industry as an owner.

How did your work on the police force prepare you for the restaurant industry?

In both cases, it’s really about dealing with people you know, because I did deep undercover work for many years and in many ways, it is all about acting.

I found that I really enjoy just talking and dealing with people and the food industry allows you to do that. In 2015 with other stakeholders, we launched the Latino Restaurant Asso -

COVID gave us that seat at the table. We really got a lot of exposure, but most importantly we were able to help a lot of Latino restaurant and bar owners. If you remember with the first rounds of PPP loans that came out from the government, none of that funding went to minority business owners. We got a hold of our local Congressman up in Washington Heights and told him, listen, what’s going on here. Our owners need help and none of this money got to us. So, he went on the floor of Congress, really pushed and eventually, that second round of PPP went at least initially, mostly to minority businesses. We were able to secure at least 2 to $3 million between local CDFIs in the Bronx to help business owners throughout the city. That accomplishment-built credibility for us with the City. We were then able to work with the City to get thousands of masks, PPE equipment, hand sanitizers, thermometers for our member restaurants to take temperatures and keep safe.

You got an education in how City government works!

Absolutely, a real understanding of how the NYC’s agencies and SBS can help local businesses. It was a good experience with a lot of hardships and, tragedy to work through. It gave business owners an understanding

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JEFFREY

that they kind of need to learn more about their businesses and they can’t just depend on their accountant or bookkeeper. With the first step being to understand their POS system so that they can extract information. They need to understand how to get their tax reports and the documents they needed to be able to get approved for these loans and grants.

How did the opportunity come along with the City to become the next Executive Director of nightlife?

I heard about the position when it first came up and thought I should apply. I’m very honest with myself and I simply didn’t think I was ready at that time. But it continued to intrigue me to be a voice for this industry that means so much to the City. When I heard that Ariel Palitz was leaving, the timing felt right. I knew that I had learned and really grinding to support our Latino Restaurant Association members. I had been doing the work in so many lanes that fit what the kind

“I just read that one in every three tourists that travels to New York City has nightlife as a priority. We need to continue to make sure that the city is safe for people to come and enjoy it.”

of experience needed. I began the application process and I’m happy that the mayor chose me. I’m here and excited every day.

What is the agenda that you inherited from Ariel?

I’ve only been here for six months but it feels like I’ve been here forever. I had a big advantage of having worked with many of the players already.

Ariel did a great job of leaving us teed up. At the top of that list is how law enforcement engages with nightlife and restaurants throughout the

city. We have been able to continue to work on eliminating very harsh and demeaning enforcement tactics being done to this industry.

So, it was all about nightclubs, bars and restaurants being penalized?

Exactly. Penalized and eventually shutting a business down. We forget that owners in many cases had to borrow money from family and friends to open the businesses. In many cases, both the families that operate these businesses and the 20 plus employees and their families depend on these

jobs to survive in the City. Unfortunately for whatever the reasons were, it didn’t happen before Ariel left but we were able to get it done last year. We’ve been able to build an engaging partnership with the NYPD. My understanding of what makes them tick has helped us. It needs to work from the top down with precinct commanders and talking to their special ops lieutenants who then tell their guys. Because bottom line is the relationship we have with the local uniform cop, who is walking into these establishments every day.

Is the bottom line the position is you’d like to see more, less, or same in terms of patrols on the street at night?

Our mayor has always said that public safety is the priority for prosperity here. Obviously public safety is needed if people are going to want to be out at night and want to, take the

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JEFFREY GARCIA

train or drive, people need to feel safer to visit the City. We want the right type of policing being done to make people feel safe. Without that it simply won’t work.

The other issue that’s out there right now is congestion pricing and the impact on the industry.

I need to defer to the Mayor on this. He says that maybe it should be revisited.

I know they have a 4,000-page report that justifies why all that needs to get done. But I think a lot of the businesses are really, really going to feel this. That you’re coming out to a restaurant in New York City and you’re coming from Jersey, which a lot

of people do on the weekends. You’re talking about, $120 right off the bat, just to get into the city, park, gas, tolls. And I think that can have a real impact on the amount of folks that really come out.

What about the financial impact on the liquor/beer or food distributor, being able to deliver product to the City’s restaurants and nightclubs?

The consumer will end up with paying more. The restaurant owner can’t just take on all these costs with everything that’s higher from minimum wages to higher costs for products.

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JEFFREY GARCIA ,

Jeffrey Garcia

What do you think best practices are for NYC to deal with waste, trash and rats?

While I was still in my advocate role, I worked very closely with the hospitality alliance and city government, on this new implementation of containerized carting. With the food establishments, they were the very first ones to start that program right now and all businesses now have to do it.

It will move into residential as well. I don’t know about you guys, but I feel like I’ve seen less rats ever since we started doing that. I had some skepticism as to how it would work and small establishments and where would they keep these things and how would they look , but I think the program overall is doing really well. I think compliance within restaurants, at least from what I see is good.

What impact do you think the changes in the City’s outdoor dining program will have on the rat and sanitation issues?

Again, in my former role as advocate was the criticism of the sheds. With those now essentially eliminated or replaced with new structures with the new permanent program, we will see improvement. Remember during

Covid, in many cases restaurants survived because of their outdoor dining programs. It was a lifeline for this industry that helped save or bring back a hundred thousand jobs. We are in a very different place now. Many operators are analyzing does this still make sense for us? I think you’ll see the program self-regulate.

When you get up in the morning, what are you thinking about every day to maximize the impact of the office?

I see us as a liaison between city government and our associations and alliances and their operator members. Our job is to make their daily work easier. How can we make an enforcement more palatable? What happens when they have to deal with a fine? Is it something that is curable or how can we make it curable? We want to offer some peace of mind for them by knowing that they have an advocate in city government that is here to work for them. We expanded our programs to include commercial lease assistance and capital finance programs. We can also assist with pre-inspections or help you with walkthroughs and identifying potential pitfalls. Really trying to get the voice that we’re here to help and educate.

How will the change at the top of the SLA (State Liquor Authority) impact the industry?

They do have a new leader in Lily Fan. I think she understands small business and is from NYC. We would like to see inspectors that are probusiness. Just like we were talking about with the NYPD, it needs to filter down from the top. We want to develop an understanding of when they inspect, what is it that happened and what’s going on? How can we mitigate the issues? So far, we’ve been working well with them. We meet with some of the inspectors while we’re out doing educational meetings at the precinct level or borough levels. We get to engage a lot with them. I think that the relationship will get better, and I think

continued on page 46

JEFFREY GARCIA

NYC Office of Nightlife Executive Director Jeffrey Garcia speaking at Nightlife Safety Summit at Elsewhere in Brooklyn.

we’ll be able to do better work, but it’s going to take some time.

If I’m a restaurateur or bar operator, I have several options of where to turn for guidance. Where does your office fit?

If you’re even starting a business or even thinking about it, we can help. The Alliance and the State Restaurant Association can help with legislation and educational tools. Our role is to help you with anything having to do with city government from permitting to issues with fines. If you’re going to start a business in New York City and you reach out to us, you could probably open up in half the time than if you were doing it by yourself, because this is what we’re here for.

What’s the next step to access your team?

We have a hotline number @ 917273-0065 and email nightlife@sbs. nyc.gov for you to reach us. Our web -

page is nyc.gov/nightlife. Social media is also a big way for them to do that as well.

What’s the impact and the legacy that you’d like to create?

I would like to see more nightlife and for NYC to continue being this vibrant, wonderful city. I just read a number that one in every three tourists that travels here has nightlife as a priority. We need to continue to make sure that the city is safe for people to come and enjoy it. We also want to continue to make sure that we grow nightlife throughout the city, because what we’ve realized from the pandemic and post pandemic is that there’s so many great places in Brooklyn, Queens and the Bronx. So, it’s not just Manhattan that they have now to enjoy.

All photos courtesy of NYC Office of Nightlife

JEFFREY GARCIA

A VISIT TO QUEENS TASTE 2024

Queens Economic Development Corporation and Queens Tourism Council hosted Queens Taste 2024 on May 21 at the New York Hall of Science in Flushing Meadows Corona Park with over 300 attendees experiencing the exquisite savory and sweet food presented by:

Restaurants:

Applebee’s Grill + Bar; Arepalicious; Awang Kitchen; Ben’s Deli; Bevo’s Kitchen; Blue Tijuana/Barzola; Bocaito Café; Cooking with Ayana; Evelia’s Tamales; F. Ottomanelli Burgers & Belgian Fries; Fogo de Châo; London Lennie’s; Muncan Food Corp (sausages); Nan Xiang Xiao Long Bao; Queens Curry Kitchen; RW Prime; The Soup Lady; Tootles & French; Zhego NYC.

Desserts:

80s Rabbit (the sugar-coated fruit skewers); Althea’s Tropical Delights; Culiraw (vegan cheesecakes); Glaze Donuts; Harlem Baking Co.; Little Chef Kitchen; MumsKitchens NYC; Oso Cacao (chocolate); Santa Chiara Alta Pasticceria; Schmidt’s Candy; Sassy Sweet Vegan Treats; Sydney’s Sweets; Tipsy Scoop (ice cream with alcohol).

Beverages:

To wash it all down, several brewers, wine makers, and mixologists were on tap along with tropical fruit juices and bubble tea including: Brooklyn Brewery; Chervitality (moringa tea); Made Fresh Organic (tropical fruit juices and sea moss); Manhattan Beer; Mansi (Filipino juice); QNSY Sparkling Cocktails; Senbird Tea; SingleCut Beersmiths; The Wine Room of Forest Hills

Queens Taste 2024 proceeds go to QEDC’s ongoing efforts to attract, create, and maintain jobs in the borough.

London Lennie’s

All Photos by Brake Through Media

Schmidt’s Candy

Zhengo NYC

QEDC’s Seth Bornstein visits the Mansi Beverage booth

Arepalicious

The Wine Room of Forest Hills

QEDC’s Rob Mackay visits the QNSY Sparkling Cocktails booth

Ben’s Deli

SPACE OPTIMIZATION IN COMMERCIAL KITCHENS: UNLOCKING EFFICIENCY WITH AUTOFRY AND MULTICHEF

In the fast-paced world of commercial kitchens, every square inch counts. Traditional fryers and ovens often demand significant clearance for ventilation, constraining kitchen layouts and limiting operational flexibility. However, game-changing solutions like AutoFry and MultiChef are rewriting the rules with their zero-clearance design. Let’s dive into how these innovative appliances revolutionize space utilization in commercial kitchens and why making the most of available space is critical for success.

In addition to space constraints, traditional fryers and ovens can also pose logistical challenges in terms of installation and maintenance due to their ventilation requirements. This can further impede the efficient functioning of a commercial kitchen, particularly in en-

vironments where space is already at a premium. AutoFry and MultiChef’s zero-clearance design not only addresses these challenges but also opens up new possibilities for kitchen layout and design. By eliminating the need for clearance, these innovative appliances enable kitchen managers to optimize every corner of their workspace, transforming previously unused areas into functional cooking zones. Consequently, chefs can work more seamlessly and efficiently, leading to improved productivity and a smoother dining experience for customers.

Seamless Integration:

AutoFry and MultiChef stand out from conventional kitchen equipment due to their zero- side clearance requirement. This unique feature allows

them to seamlessly integrate into any kitchen layout without demanding additional space for ventilation. As a result, kitchen managers have the freedom to optimize their workspace, placing these appliances snugly into tight corners or alongside other equipment. This flexibility in placement not only maximizes the utilization of available space but also enhances workflow efficiency by eliminating any spatial restrictions. Consequently, chefs can navigate the kitchen more effectively, reducing the time spent

moving between stations and ultimately expediting order fulfillment during busy service hours.

Expanded Food Preparation Areas:

The elimination of clearance requirements around AutoFry and MultiChef units opens up new possibilities for kitchen layout design. Previously occupied by bulky ventilation systems, the reclaimed space can now be repurposed to

continued on page 116

THE HOT DOG DAYS OF SUMMER

The steaks are high (but so are the prices for ribs, sausages, poultry and sides)! So just how will you keep your costs down while serving up quality alfresco experiences in the coming warm months?

The many benefits of adding extra seating in the sunshine, or even moonlight, are not limited to just a vitamin D boost or a howling good time. With so many folks considering this growing patio dining trend as a healthier alternative, it is

sure to lead to greater customer satisfaction and higher staff morale (i.e. tips). The increased capacity can lead to minimizing waste and better inventory control. Enhancing your venue’s versatility could provide the ripple effects of curbside visibility: enticing additional patrons, and increasing your regulars’ visit frequency. There’s a lot to consider when moving your operation out-of-doors. Here are a few suggestions that should be on your short list:

Consideration #1:

The Space & Place

Once you’ve identified where you will be establishing your celebratory space under the sky, you’ll need to decide on the scope of it. Will the space be strictly dedicated to seating, or will cooking outdoors take place too? How many seats can reasonably be added? How about drink service; will you implement an outdoor bar in your plans as well? What day parts will you serve, and how

continued on page 118

Joe Ferri Sr. (AKA the Foodie-quipper) was conceived in a Greenwich Village speakeasy’s walk-in box, the love child of the hat check girl and bartender. He is in his fifth decade of (somewhat) gainful employment in the foodservice industry. He is past chairman of MAFSI and currently COO of Pecinka Ferri Assoc., a NY area equipment, furnishings and supplies representative. Follow Joe @joeferri on Twitter.

NOW HIRING: RESTAURANT INDUSTRY PROJECTED TO ADD 525,000 SUMMER JOBS

Restaurants are the nation’s professional training ground, providing skills for a lifetime of success

Asummer job in the restaurant industry is like training for the Olympics. The great athletes who will be competing this summer in Paris cross trained on skills that not only improved their game, but also those that made their mind and body stronger. For people who work in the restaurant industry, the skills they pick up in summer jobs advance their careers. For others, they’ll have cross trained in customer service, teamwork, and communication skills that they can rely on forever.

According to the National Restaurant Association’s annual Eating and Drinking Place Summer Employment Forecast, restaurant operators will add 525,000 jobs for the summer season. This is the first time on record that demand has reached this level two summers in a row.

“Restaurant jobs are particularly valuable because employees can learn a host of skills in a short time that are investments for both their business and everyday life,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “According to our survey, among adults who have worked in the industry, a majority (63%) think working in the industry is ex-

tremely or very beneficial for skill development. Additionally, 79% of adults agree working in the restaurant industry is valuable for professional development and that they still use those skills like teamwork, prioritization, communication, adaptability, and attention to detail.”

Often teenagers and young adults return to summer restaurant jobs to hone their skills and save up a good amount of money in a short period of time.

Juan Martinez, owner of Martinez Hospitality, runs five Don Juan Mex Grill restaurants in northeast Pennsylvania. Every summer he receives emails from college students who worked for him

in high school, asking if they can come back to work for the summer. He says it’s a win for the students, and a win for his full-time staff.

“The biggest impact our summer employees have is giving our full-time employees time with their families,” Martinez says. “It provides flexibility for them to take a vacation and spend time with their kids who are out of school. At the same time, it helps the college kids who are eager to make money over the summer and want to work as many hours as they can.”

The restaurant industry is the nation’s training ground. Sixty-three percent of adults have worked in the res-

taurant industry at some point in their lives. One in 10 people currently work in foodservice, making it the nation’s second-largest private employer.

Read the full Summer Employment Forecast, which includes a state-by-state forecast of summer jobs at: https://restaurant.org/researchand-media/research/economistsnotebook/analysis-commentary/ restaurants-projected-to-add-525kseasonal-jobs-this-summer/

About the National Restaurant Association: Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and foodservice outlets and a workforce of 15.5 million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. We sponsor the industry’s largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart). For more information, visit Restaurant.org and find @WeRRestaurants on Twitter, Facebook and YouTube.

By Kwynne Kiefer

CULINARY EXPERTISE IS CENTERPIECE OF CONNECTICUT MARKET STORE UPGRADE

In today’s competitive retail environment, supermarkets are constantly looking for ways to attract and retain customers. One increasingly popular strategy is to upgrade both the space allocated and the management of their prepared food operations.

This is a smart move for several reasons. First and foremost, offering a diverse and high-quality selection of prepared foods can set a supermarket apart from its competitors. In today’s fastpaced world, many consumers are looking for convenient meal options that are both delicious and nutritious. In many cases it also multiplies the weekly visits made by those loyal patrons.

Accomplishing the expansion of a store’s prepared food operation requires the expertise of a skilled chef who understands what customers are looking for in terms of the right mix of comfort foods and healthy options. The right chef can help ensure that the prepared foods are made with high-quality ingredients and are prepared in a way

“With catering, you cook and prep a day or two before going out and reheat. This is prepping, packaging and delivery, all within 24 hours.” — Chef David Cingari

that maximizes flavor and nutrition.

To execute that vision, Cingari Family Markets found a chef with a unique understanding of what it takes for todays’ supermarket to succeed. Under the guidance of Executive Chef David Cingari, it enabled the market to forge success in Fairfield County, CT while keeping it all in the family.

Veteran chef Cingari shed light on the challenges faced to stay ahead of the competition. Originally founded in Stamford, Connecticut, the Cingari family founded and operates 12 markets. They are known for their commitment to quality and customer satisfaction, have been a staple in the community for generations.

Chef David Cingari began his career in the food industry with his acquisition of Soundview Catering. He found a niche in catering and the ghost kitchen business, which proved to be a gamechanger early on. “We were supporting Seamless Web, and prepping over 600 meals a day,” he said.

With his innovative experience, Cingari was a perfect fit for the ShopRite Grade A operation. With his prepandemic experience, he was ready to face the challenges that the pandemic brought to the Stamford community.

Chef Cingari used the pandemic pivot and refocus. He fine-tuned the commissary operation to focus with their ten top selling products such as chicken salad, macaroni salad, and chicken cutlets. “We’re making it and selling it

very quickly, Cingari continued. With catering, you cook and prep a day or two before going out and reheat. This is prepping, packaging, and delivery, all within 24 hours. We were able to improve our revenue during this economically challenging time.”

ShopRite and Chef David Cingari continue to be at the forefront of prepared food as they complete the upgrades on their markets. “Our new and improved Cingari ShopRite of Shippan Avenue is a further testament to our ongoing commitment to serve the Stamford community,” said Tom Cingari, Sr., president and CEO of Cingari Family Markets. “With plenty of new offerings, expanded departments, and a fresh feel, we look forward to continuing our mission of

providing quality groceries in a vibrant and welcoming shopping space.”

ShopRite has also embraced sustainability initiatives, with a focus on sustainable packaging and quality preservation using recyclable plastic bottles and vegetable oil products. “We do some of our salads in a container that’s made from a company in California called Bottle Box, which is made from 100% recyclable plastic bottles,” Cingari explained. He went on to explain how their grain bowl is served in a similar sustainable way, with a fiber bowl. This product uses a vegetable oil product as a link between moisture and fiber to hold the structure. Today’s ShopRite customers are embracing technology showing a greater comfort with ordering from higher-end restaurants and with that they demand higher quality fare from their local market. Chef David Cingari’s innovative approach to catering has not only expanded ShopRite’s customer base but has also solidified its reputation as a culinary destination.

Chef David Cingari

EMERGING TREND: PLANT-BASED PROTEINS

The global food industry is undergoing a significant transformation as plant-based proteins are becoming more and more prevalent. This shift is driven by various factors, including health consciousness, environmental concerns, and ethical considerations.

Health and wellness are primary drivers behind the increased consumption of plant-based proteins. Consumers are becoming more aware of the health benefits associated with plantbased diets, which are often lower in saturated fats and cholesterol and higher in essential nutrients. Studies have linked plant-based diets to a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. As a result, more people are incorporating plant-based proteins into their diets as a preventative health measure.

Environmental sustainability is another critical factor propelling the plant-based protein market. The traditional meat industry is a significant contributor to greenhouse gas emissions, deforestation, and water consumption. Plant-based proteins, on the other hand, generally have a much lower environmental footprint. For instance, producing a plant-based burger typically requires 87% less water, 96% less land, and produces 89% fewer greenhouse gas emissions than a beef burger. This stark contrast is motivating environmentally conscious consumers to make the switch.

Ethical concerns also play a crucial role. The treatment of animals in industrial farming has led many consumers to seek alternatives that do not involve animal cruelty. Plant-based proteins offer a viable option for those looking to align their dietary choices with their ethical beliefs.

Innovation is at the heart of the plant-based protein boom. Companies like Beyond Meat and Impossible

Foods have revolutionized the market with products that closely mimic the taste and texture of traditional meat.

These innovations have been pivotal in attracting meat-eaters who are curious about plant-based options but reluctant to give up familiar flavors and experiences.

Beyond burgers and sausages, the range of plant-based products is expanding rapidly. Innovations now include plant-based seafood, dairy alternatives, and even egg substitutes. Startups and established food companies alike are investing heavily in research and development to create new and improved plant-based offerings. For example, companies like Good Catch are producing plant-based tuna, while JUST is offering a plant-based egg that scrambles just like the real thing.

The plant-based protein market is becoming increasingly competitive, with a mix of dedicated plant-based compa-

nies and traditional food giants entering the fray. Beyond Meat and Impossible Foods remain at the forefront, but major corporations like Nestlé, Tyson Foods, and Kellogg’s are also making significant investments in plant-based products. Fast food chains are also adding plant-based options to their menus. For instance, Burger King offers the Impossible Whopper, and McDonald’s has introduced the McPlant burger in select markets.

Understanding consumer preferences is crucial for the continued growth of the plant-based protein market. For example, research has shown Millennials and Gen Z consumers are the most enthusiastic adopters of plant-based proteins, driven by health, environmental, and ethical considerations. However, older generations are also showing increasing interest, particularly as health concerns become more prominent with age.

The future of plant-based proteins looks promising, with continued growth and innovation on the horizon. Analysts predict that the global plantbased protein market will continue to expand at a compound annual growth rate (CAGR) of over 10% through 2027. This growth will be fueled by ongoing product development, increased consumer awareness, and greater availability of plant-based options.

The rise of plant-based proteins represents a significant shift in the food industry, driven by health, environmental, and ethical considerations. As innovations continue to improve the taste, texture, and affordability of plant-based products, and as consumer awareness and acceptance grow, the market is poised for sustained growth. The future of food is increasingly plantbased, promising a more sustainable and health-conscious world.

With Joyce Appelman

BOOKS,

WHAT WE’RE READING: WHAT WE’RE WATCHING:

Next Baking Master Paris

Next Baking Master is filmed in Paris and hosted by acclaimed pastry chef Stephanie Boswell and French-born chef and restaurateur Ludo Lefebvre. Ten up-and-coming American bakers travel to the epicenter of the sweets universe, where they vie to become this generation’s great baking master. With unprecedented access to the most iconic pastry shops and experts, their Paris adventure tests their chops in pastry technique, artistry, innovation and flavor. Each week, the lowest performing pastry chef is sent home until one remaining competitor is named the next baking master. Joe Settepani of Brunos Bakery in Freehold, NJ, Robert Toland the Executive Pastry Chef of Garces Group, Philadelphia, PA, and Jennalyn Walbolt of Bar None, a pop-up bar, currently located at Next Door Provisions in Jersey City, NJ, are among the bakers competing for the ultimate culinary prize: a full suite of France’s top-of-the-line professional kitchen appliances and baking equipment valued at $25,000.

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews...

Brutto: A (Simple) Florentine cookbook

by Russell Norman

WHAT WE’RE LISTENING TO:

sary with the likes of:

• Coccoli, fried dough balls filled with fresh cheese and prosciutto

Brutto means ugly in Italian, a less-than obvious name for a restaurant, but one which British chef Russell Norman chose because of its secondary implications of unrefined and inelegant, and because the phrase brutto ma buono, ugly but good, evokes family home cooking.

As revealed in this collection of recipes from Norman’s London restaurant Brutto, the chef’s appreciation of the food of Florence is focused on the simple and flavorful rather than the refined and delicate. With careful plating one could possibly render these dishes beautiful, but it really does not seem neces -

• Pappardelle with rabbit, lemon, and herbs

• Polenta with cannellini beans, chard, and pancetta

• Chicken with grapes, olives, and sage

• Pecorino cheese slices with melted sugar, made tableside with a blowtorch

Despite it being a restaurant book, this is quite accessible for home use, though measurements are in metric, as one might expect for a UK-published work.

continued on page 62

Under the Sign of the Moon: Mirazur

by Mauro Colagreco

This second book from the Michelin 3-star restaurant on the French Riviera explores the connection between the restaurant and its gardens, examining how different plant parts are used. We’re pleased that it has been translated into English when so many of the books from finer European restaurants are not.

The book is breathtakingly photographed, both the plated food and the occasional landscape photographs. The dishes are painstakingly assembled to dramatic effect, which highlights the originality of Chef Mauro Colagreco’s creations.

For instance:

• Dulse seaweed ice cream with cherries

• Radicchio ravioli with wild boar consomme

• Mallard and quince terrine

• Sunchoke churros

• Turnip and shellfish tartlet

A noteworthy combination of earthiness and refinement.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Don’t Eat Poop!

A Food Safety Podcast

Don’t Eat Poop! A Food Safety Podcast is an informative podcast hosted by renowned food safety specialists Francine L. Shaw, the CEO and Founder of Savvy Food Safety, and Matthew Regusci, the Founder of Fostering Compliance. Together, they delve into a wide range of topics related to food safety including industry trends and food safety news to product recalls. It provides an in-depth look at the complexities of the food supply chain, offering listeners a comprehensive understanding of how food reaches their tables. The hosts also share personal stories and discuss recurring frustrations within the food industry, providing a unique insider’s perspective. Occasional guest appearances add further depth to the discussions, bringing diverse viewpoints and expertise to the table. Don’t Eat Poop! A Food Safety Podcast is not just about imparting information; it’s about fostering a culture of food safety. By shedding light on the intricacies of the food supply chain and the latest food safety news, it aims to promote awareness and encourage responsible practices among consumers and industry professionals alike. Despite the seriousness of the topic, Shaw and Regusci manage to keep the tone light and entertaining. They offer fresh takes on food safety issues, often infusing humor into their discussions. However, they never lose sight of the importance of their message. At the heart of every episode is one golden rule: Don’t Eat Poop!

MENU TRENDS

COOL AS A CUCUMBER

It’s June, and in New York, it’s already summer. The sun shines brightly, baking into the sidewalks and streets, reflecting off of buildings of all shapes and sizes, heating the city and its citizens to the core.

Cooling drinks and foods are the go-to’s during the summer months, and few edible items compare to the refreshing effects of the humbly hydrating cucumber, with its light, melon-esque flavor, and super satisfying crunch.

As we’ve learned before, much of our favorite modern produce evolved over time, and the cucumber is no different… so, let’s go back in time and learn all about the world’s favorite cucurbit!

In the Days of Yore and Yesteryear…

Though I cannot imagine Greek cuisine without agouria (cucumbers in Greek), they did not originate in ancient Greece. The first known cucumbers came from the northern plains of India no less than at least 3,000 years ago, where wild varieties still flourish today. As early at 2000 BCE, there’s evidence that they were cultivated in Mesopotamia as well as in ancient Egypt. From there, cucumbers spread to Western Asia and Southern Europe (i.e. Greece and then Rome), followed by the rest of Europe, and eventually the Americas courtesy of Christopher Columbus.

The cucumbers that made their way to Greece and Rome were relatives of the cucumbers we know and love today. These had tougher skins and were notably bitter. Over time, through manual selective breeding of the sweeter, less bitter crops, the modern day cukes emerged. However, all cucumbers were valued not only for their culinary applications, but

for their medicinal uses as well.

Yiayia

and the Agouria

When I was a young girl, I would often play in our gardens and on our farm. One day, I was using the cucumber vines as an obstacle course of sorts, and lost my footing causing me to step on one of the vines and damage it. I felt so badly and cried for a whole week after stepping on the vine, which caused my sinuses to get all congested.

When my yiayia (grandmother in Greek) asked me why I was crying, I told her the story and how I had ruined the cucumbers. She wiped my tears and said it was a good thing I destroyed the agouria, because now we could make a medicine to help clear my sinuses. She made a juice out of the crushed cucumbers and gave it to me to use to wash out my sinuses, like many people do with a neti pot. The cucumber juice had a bitter taste, and stung a bit as we poured it through my nose, but after that I didn’t have a single sinus problem for the rest

of the year!

The Healing Cucurbit in Ancient Times

Long before Yiayia cured my sinuses with cucumber juice, ancient Greeks highly valued cucumbers for their healing powers. They were often eaten by athletes to improve their performance, and were also used in cosmetics and to treat various ailments including sunburns, scorpion bites, and bad breath. The Greek philosopher Pythagoras was also said to be a big fan of cucumbers, believing they helped him maintain his health and longevity.

In ancient Egyptian culture, cucumbers were considered a symbol of fertility and were often used in religious practices. They were also used to treat various ailments and illnesses, including swelling, coughs, and fevers.

In ancient Rome, cucumbers were also highly prized; the Roman emperor Tiberius was known to have loved cucumbers so much that he insisted on

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of critically acclaimed award winning series The Life of Loi on PBS, available to stream on Amazon Prime, Apple TV, PBS Passport, Roku, and Plex. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle, and recently won the Telly Award for Best Online Series – Food & Beverage, as well as the TASTE Award for Best Chef in a Series for Chef Loi. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes frozen pies, pastas, botanical herbs, refrigerated dips, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/. continued on page 68

having them on his table year-round, which lead to the innovative development of the first greenhouse-type structures to grow cucumbers. Cucumbers were also used in Roman baths due to their therapeutic properties for the skin. In traditional Chinese medicine, cucumbers were believed to have a cooling and calming effect on the body, making them a respected remedy for conditions such as fever, inflammation, and high blood pressure. Cucumber juice was also used to promote the flow of urine and relieve urinary tract infections, while the seeds of the cucumber were used to treat constipation and other digestive issues.

Freshly picked garden cucumbers

Go Cuckoo for Cucumbers

The ancients were definitely on to something, as cucumbers are, in fact, incredibly good for you! This fruit (it has seeds) is a great source of hydration – it’s 96% water! It’s high in fiber, vitamins K and A, and full of antioxidants known as polyphenols, which may reduce risks of some forms of cancer.

Cucumbers also have an antihyperglycemic effect, meaning that they lower blood glucose levels, and help regulate your blood sugar and metabolism, and can aid in digestion. And, the most wellknown benefit of cucumbers is their antiinflammatory ability to calm and soothe irritated, puffy, and/or sunburned skin. What can’t a cucumber do?!

Remember, though, to always ask your doctor when incorporating new foods into your diet.

So Many Cucumbers, So Little Time

These magnificent cucurbits are so varied in their health benefits, it should come as no surprise that they would also come in different varieties and sizes. Most people are familiar with garden cucumbers, with their thicker, dark skin, smooth exterior, and plenty of seeds

– these are often sold in grocery stores with a wax coating to prevent them from dehydrating. In the food service world, these are also known as ‘select’ cucumbers, and are often why a recipe may call for ‘de-seeding’. These are best for eating raw.

American and English/hothouse cucumbers are likely the default cucumber for most – thin skinned, long, and nearly seedless, these cukes are crunchy, refreshing, and very mild flavor-wise – best for eating raw in salads, and sliced.

Gherkins are the petite cousin of the other cucumbers, and because of their very diminutive size are excellent for pickling, as are Kirby cukes! Kirbys are a bit of a unicorn, with their bumpy skin, as they are delicious for raw consumption, but also make fantastic pickles – so much so that they are sometimes sold as ‘pickling cucumbers’.

Persian cucumbers are very similar to the English/hothouse variety, but grow in an assortments of lengths. Though the skin is thin and their flavor is mild, they are sturdy enough not only to enjoy raw (the crunch is amazing), but to cook with as well!

Finally, Lemon cucumbers are unique! They grow yellow and round, and are quite sweet, without any bit-

ter flavor that can be present in other varieties. These beautiful cukes have thin skins, minimal seeds, are gorgeous in raw preparations, and can withstand pickling as well.

Cool as a Cucumber in the Kitchen

It should go without saying that first and foremost, cucumbers belong in cold preparations of varying kinds – salads, dips/spreads, salsas, sandwiches, garnishes – if it’s a cold application, cucumber is likely a welcome addition, with its mild flavor and epic crunchiness.

Think of the iconic Horiatiki Salata, or Greek Village Salad,

where cucumber is part of an ensemble cast of delectable ingredients that all work together for a perfect bite. Or tzatziki, perhaps the most famous of all dips/ spreads, full of refreshing cucumber, spicy garlic, and creamy, tangy Greek yogurt, that elevates anything with which it’s paired. That being said, cucumbers are full of water and have a beautifully mild, melon-esque flavor that goes unbelievably well in cold soup preparations such as gazpacho – classic or otherwise! They also make an astonishingly refreshing sorbet and/or palate cleanser, especially with a touch of citrus zest and juice.

Technically, pickling is a form of cooking, which we know that cucumbers do very well with –but have you ever considered sautéing, roasting, or braising cucumbers? Because of their skins and high-water content, they are perfect contenders for absorbing delicious sauces and responding well to a high heat sear, or a quick warm through before tossing with some lemon, olive oil, mint and dill!

Cucumbers are the quintessential summer food – hydrating, refreshing, and delicious – perfect to keep you cool during the hottest months of the year! There’s a reason the saying is ‘cool as a cucumber,’ and now you know why!

All food dish photo credits are Chef Loi

The start of a traditional Horiatiki SalataGreek Village Salad

Arugula and Cucumber Salad

Tzatziki - Cucumber and Greek Yogurt Dip

Simple Cucumber and Onion Salad

SHFM CIC TACKLES CHALLENGE OF INTEGRATING

AI + TECHNOLOGY IN NEW ERA OF HOSPITALITY

Once again, The Society for Hospitality and Foodservice Management (SHFM) found “the” hot topic at their annual Critical Issues Conference. Technology, or more accurately AI, took centerstage as many of the industry’s top corporate dining executives met last month.

Rather than just paint the issue with broad strokes, the panel sent the day’s attendees at the Hudson Center at Warner Bros. Discovery event home with some very specific suggestions of how to implement AI. With concern and empathy for the threat to their potential jobs,

several panelists embraced the idea of hands-on introduction and retraining how that foodservice staffs see AI and technology as an adjunct to their responsibilities rather than as their replacement.

The theme of the conference was “Bridging the Gap Between Hospitality and Technology,” a topic that is becoming increasingly relevant in today’s digital age. The conference brought together industry experts, thought leaders, and professionals in the field to discuss and explore the impact of technology on the hospitality industry.

The event kicked off the day before

with SHFM’s membership giving back to the community. Their Young Professionals Community Service Project had the opportunity to spend the morning making a meaningful impact at God’s Love We Deliver. SHFM volunteers worked alongside staff to peel/chop vegetables, ladle soup, make salads, prepare protein, package & label meals for people living with HIV/AIDS, cancer and other serious illnesses.

The main conference sessions delved into the evolving landscape of technology in the hospitality industry. Industry experts, including Harpreet Cheema from Sodexo, Alice Fournier from ISS

Americas, and Ennis Olson from Google, shared their insights and experiences on how technology is reshaping foodservice operations. From AI to data analytics, the speakers discussed how innovative tech solutions are revolutionizing menu creation, customer engagement, and overall operations.

One of the highlights of the conference was a session on strategies for narrowing the gap between hospitality and technology. Led by Joseph Schumaker from FoodSpace, the panel of experts shared their experiences with implementing

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(L to R) Day & Nite’s Matt Sher and NYSRA/NYC’s Gina Zimmer

(L to R) Sherry Silverstein of UBS and Denise McCabe of Restaurant Associates

(L to R) Jacobs Doland Beer’s Rob Rice and Christine Gurtler

(L to R) Nicole Schweitzer of Bank of America and Singer’s Marc Fuchs

HMG+’s Karen DiPeri (C) once again played a crucial role in executing the day’s agenda

(L to R) Joe Ferri Sr., Joe Ferri Jr. of Pecinka Ferri Associates along with Jennifer Lees of One Source, all representing the Middleby Corporation

(L to R) Keith Pergola of RA/Google and Kevin Dagesse of Compass/Google

(L to R) Chris Brady of Romano Gatland and omniXM’s Haroon Qureshi

tech solutions in their workplaces. From digital strategies to lessons learned, the panelists provided invaluable insights on successful tech integration while keeping hospitality at the forefront.

“The Building Bridges – Strategies for Narrowing the Gap,” was a must attend event. Some of the industry’s true heavyweights shared their struggles and strategies on how to integrate tech successfully while keeping hospitality top of

mind. Intuit’s Elicia Young and Jugveer Randhawa, Chief Technology Officer, Compass Group North America and Aramark’s Rob Brummett anchored the panel.

The conference concluded with a networking reception, where attendees had the opportunity to connect and build relationships with their peers. The culinary team from Restaurant Associates made the most of an opportunity to show off

their extraordinary skills.

The event was a perfect blend of informative sessions, engaging discussions, and networking opportunities, all aimed at bridging the gap between hospitality and technology. The conference provided a platform for industry professionals to come together, share ideas, and learn from each other. As technology continues to play a significant role in the hospitality industry, events like this are

essential for staying ahead of the curve and driving innovation. Attendees left the conference feeling inspired, empowered, and ready to embrace the possibilities that technology offers in the world of hospitality.

(L to R) Kelly Meadows of Lavazza Professional and Eloise Shepherd of Call Systems

(L to R) Coca Cola’s Erica Cheney and Robin Snyder

(L to R) Sodexo’s Wesley Manson and Tom Veripapa

Michael DiPeri (R) and the HMG+ team

(L to R) Anna Saravello of Ecolab, Lauren Scharfing of Compass and Carolina Mendez of JLL at Amazon RPI’s new VP of Sales Todd Griffith

Smart Care’s Kevin Sullivan and Michael Brockmeier

(L to R) The Aramark duo of Kristal Waters and Bobbi Capps

(L to R) Dominic DeRosa and Dan Kfoury anchored the Instawork’s SHFM delegation

(L to R) Hydr8’s Ralph Marucci, Emerald Brands’ Brian Occuviuto and RJ Bianculli of Hydr8

(L to R) Ed Mugnani of Krafted Kitchens, Amex’s Rob Gordon and Sandy Smith of Ace Party Rental

(L to R) Anthony Muzia of BSE and Care Points’ Justin Drew

By Jackson Hart

SECURITIES AND EXCHANGE COMMISSION CHANGES THE PLAYING FIELD FOR CORPORATE DINING ENERGY USAGE

In a market like the U.S. where more than 30% of food is thrown away, the need for solutions reducing food and energy waste is becoming increasingly urgent. With that focus the Securities and Exchange Commission (SEC) has updated their Scope 1 and 2 filing requirements regarding energy usage for larger corporations.

While it may seem a stretch to connect SEC rulings with foodservice, there is in fact a direct connection between the nation’s accelerated SEC filing companies and the dining facilities that they operate for their employee base across the nation. This includes both Fortune 100 firms and a number of the US’ most prestigious firms.

One New York based firm has been at the forefront of helping large companies to create innovative sustainability strategies: Hydr8. The company has a line-up of novel kitchen improvements that promise to reduce energy consumption for firms. Hydr8’s RJ Bianculli detailed the many energy-saving techniques implemented in the company’s revolutionary Zer0 Waste Pantry. Bianculli is the company’s Managing Partner and creator of the Zer0 Waste Pantry.

“In a wide-reaching and landmark ruling, the Securities and Exchange Commission has ruled that climate risk is financial risk. In early-March, the governing body enacted a series of rules designed to en -

hance and standardize climate-related disclosures by public companies. Doing so creates a level playing field for investors to better understand the persistent and growing risk that climate change poses to the operations of many publicly traded companies.”

The new filing rules help companies be more transparent both about their energy usage, and about climaterelated risks. “The SEC’s goal is for prospective investors to get a clearer picture of what they are funding,” Bianculli explained. “More importantly, the new SEC ruling is likely to catalyze investment into sustainability by driving more capital into innovations and technologies promoting renewable energy use, food waste reduction solutions, and reduced energy expendi -

“One of the things we did in the Zer0 Waste Pantry is develop and integrate ways that our assets can reduce energy by being programmed into our eco-modes, which we can measurably report.” — RJ Bianculli

ture.”

The SEC’s mandated Scopes 1 and 2 focus primarily on the regulation of energy use within these large corporations’ operating capabilities. Consider, for example, the energy expenditures involved with maintaining office facilities, operating a fleet of vehicles, or even simply purchasing energy from the grid. The new rules outline how large, public corporations can disclose what their energy portfolios look like in both numerical and written terms. In a quantitative sense, the ruling asks businesses to specify what components of their operations use energy and how much, and, more importantly, to relate this information to their carbon footprint. “In a qualitative sense, the ruling also asks businesses to explain the risks that climate change may have on their existing business models,” Bianculli continued.

For larger food service operators, the new filing guidelines may appear intimidating – so many aspects of daily foodservice operations entail high levels of energy expenditure, like use of a refrigerator, freezer,

oven, or beverage dispenser. Hydr8, with their revolutionary Zer0 Waste Pantry and new appliance programming modes, is looking to make things easier. “One of the things we did in the Zer0 Waste Pantry is develop and integrate ways that our assets can reduce energy by being programmed into our eco-modes, which we can measurably report,” detailed Bianculli.

These new use modes are especially effective at reducing energy expenditure in machines like beverage dispensers that sit idly for long periods of time. Hydr8’s eco-mode can reduce energy use by 80% in these machines, which, when scaled across an entire company’s operations, can result in significant energy efficiencies and cost savings.

As the energy economy becomes increasingly strained by the further electrification of our world, cutting back use wherever possible becomes increasingly important. In New York City, whose grid is increasingly strained by skyrocketing demand, new laws aim to cut back on energy use in commercial spaces. Local Law 97, for example, is a new city-wide ordinance that caps carbon dioxide emissions per square-

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RJ Bianculli, Managing Partner + Creator of the Zer0 Waste Pantry

CRASHING THE PARTY:

OSHA’S FINAL “WALKAROUND RULE” PROVIDES UNPRECEDENTED ACCESS TO PRIVATE WORKSITES

Since the end of the COVID pandemic, workplace health and safety issues have been front and center for employees and their advocates. These concerns have been used by individual employees to seek workplace accommodations, by union organizers to persuade employees to join their ranks, and legislatures to pass laws providing greater employee protections. Now enter the U.S. Occupational Safety and Health Administration (OSHA), the federal agency tasked with overseeing workplace safety, and

its new “Walkaround Rule,” effective as of May 31, 2024. Under this new rule, OSHA inspectors may be accompanied by potentially unaffiliated third parties during worksite inspections – opening the door for any number of unintended consequences. Employers must be aware of the ramifications of this new rule and train managers on how to deal with OSHA if they come knocking on the door.

I. The New Walkaround RuleSummarized

OSHA has the authority to conduct workplace inspections to investigate potentially unsafe working conditions. These inspections are conducted by a Compliance Safety and Health Officer (CSHO) and can be performed on relatively short notice. Prior to the implementation of the new “Walkaround Rule”, only current employees of an employer were allowed to accompany a CSHO on their workplace investigation. OSHA has decided to add a new category of individuals who can accompany a CSHO during an inspection. The new “Walkaround Rule” now authorizes that a third party selected by an employee can accompany the CSHO. The CSHO conducting the investigation determines whether the proposed third party is “reasonably necessary” to accompany them on the investigation. The CSHO need not use any rational criteria as to whether the third party is “reasonably necessary,” such as requiring that the third party be an expert in industry standards or other workplace safety requirements. Rather, the CSHO may allow the third party to accompany them if the CSHO simply believes the third party will aid in conducting “an effective and thorough physical inspection of the workplace.” This vague standard will certainly lead to CSHOs allowing third parties who may want access to an employer’s work-

Steven R. Nevolis is a Partner in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. His practice encompasses a broad spectrum of services for managementside clients, including employment litigation and class actions, employment law compliance counseling, and traditional labor work in unionized work forces. He seeks to serve as an indispensable resource for his clients in analyzing, advising, and resolving any and all matters related to labor and employment law, allowing his clients’ businesses to operate with minimal disruption. Mr. Nevolis can be reached at (212) 370-1300 or snevolis@egsllp.com.

site for other reasons. Unfortunately, the rule as it stands does not provide employers with an avenue to challenge the CSHO’s determination.

II. Avoiding Potential Unintended Consequences

The prospect of an unaffiliated third party accompanying a CSHO on a worksite investigation creates significant unintended consequences for an employer. First and foremost, the potential that the new “Walkaround Rule” can be used by union organizers to access a non-union workplace is a considerable possibility. Labor unions and union organizers have been vocal advocates for workplace health and safety issues and are not hesitant to use strong tactics in support of their position. In fact, many prominent unions are bringing health and safety issues to the table during collective bargaining. Union organizers are also using health and safety concerns to form unions at non-union worksites, highlighting these concerns as reasons why unions are necessary for worker safety.

Importantly, the “Walkaround Rule” does not require that a union representative be a duly elected representative of any employees on-site to accompany a CSHO on an inspection. At first glance, this seems to conflict with long-standcontinued on page 124

By Jessica Nirschel

KARI-OUT CONTINUES LEGACY OF INNOVATION WITH NEW SUSTAINABLE PACKET DEBUT

Condiment packages may seem like a small detail in the grand scheme of a restaurant’s take-out and delivery operation, but they actually play a crucial role in ensuring customer satisfaction and profit & loss. These little packets of soy sauce, ketchup, mustard, and mayo can make a big impact on the overall experience for diners.

First and foremost, condiment packages provide convenience for customers who are ordering food to go. When someone is picking up their food or having it delivered to their doorstep, they want everything they need to enjoy their meal right at their fingertips. Having individual packets of condiments ensures that customers can easily access the sauces they desire without having to hunt down bottles or jars in their own pantry. This convenience factor can make a huge difference in the overall experience for customers and ultimately lead to repeat business.

Condiment packages have also served as a branding opportunity for restaurants. By customizing the packets with the restaurant’s logo or name, it creates a subtle yet effective way to promote the business and leave a lasting impression on customers. Today’s savvy customer wants more. They want those little packets to make a statement about the restaurant’s commitment to a green and sustainable agenda.

For 60 plus years, Tarrytown, NYbased Kari-Out has been listening and responding to the needs of the restaurant and food service professional and their dining patrons. Once again, the company’s CEO Paul Epstein has harnessed innovation with the introduction of a new line of sustainable and compostable packaging featuring the

company’s award-winning honey.

The Kari-Out journey began on the bustling streets of Tarrytown, NY. Epstein’s father Howard had a packaging business that focused on toothpaste when he was approached by a Chinese co-worker. “‘Hey, why don’t we put the soy sauce in a little package?’ And the rest is history. My dad went on to show his entrepreneurial skills and he built a beautiful business,” Epstein said.

Fast forward several decades and Paul Epstein with his brothers David and Adam were handed the reins and entrusted with writing the next chapter of the Kari-Out story. The brand was an unshakeable, fearless character in the world of take-out cuisine far in advance of the surge of take-out during and after the pandemic. As Epstein celebrates his forty years at Kari-Out, he recalls his journey from college, as an aspiring politician who dreamt of spending his days in Washington,

DC, to becoming a visionary take-out packaging executive. “I loved it—it was such a better choice for me to be in business,” he reflects. “I’ve never looked back.”

The latest chapter of the Kari-Out story into the trailblazing initiative of plantbased compostable packaging has an interesting twist. Paul Epstein’s children urged him to leverage their influence for positive change. “‘Dad, you have all kinds of power, you can make this happen,’” Epstein quoted. After searching the world, quite literally, from Germany to Japan and everywhere in between, Kari-Out found the solution for compostable packaging.

Kari-Out understands the challenges of bringing new innovation to the marketplace. “There is always skepticism for cost and viability with distributors and their end-user customers with new products,” Epstein added. “We are eager to share these new technologies with

fellow companies to foster industry growth as well.

The veteran packaging exec is also a savvy reader of the marketplace. “If you want sustainable packaging, you need to be able to source sustainable materials,” he added. “Additionally, there are hopes for local legislation on the horizon mandating their usage.”

Kari-Out’s new sustainable packages are completely biodegradable, quickly disintegrate, offer plant compatibility, and will allow for plant growth in the soil post-use. The reactions Kari-Out has gotten for this creation have been nothing short of goosebumps and excitement. Compostable packaging for dry products is common, however, Kari-Out has created the first of its kind for liquid materials.

Epstein and the Kari-Out team also understand the importance of composting. A member of the KariOut board has connections to a composting facility in South Carolina. “It is so important for Kari-Out to work with the composting community to change the way we all look at take-out. Our hope is not only to recycle but to compost,” he added.

As Kari-Out transitions their products into sustainable packaging, they are most excited about the incorporation of soy sauce, a product so near and dear to their hearts which was part of a significant starting point to the company. In Celebration of Earth Day 2024 last month, Kari-Out introduced their new, compostable honey packaging at a local restaurant in Tarrytown, where it all began, as a tribute to their pledge to sustainability.

To learn more about Kari-Out’s new sustainable packaging initiatives, visit Kariout.com or call: 800-433-8799.

Continuing the legacy of Kari-Out Founder and Chairman Howard Epstein (second from left) are his sons (L to R), CEO Paul Epstein; Adam Epstein, known as “chief people officer”; and David Epstein, who leads strategic projects. (Photo by Ken Gabrielsen)

LIMITED PURCHASES FROM LIQUOR STORES WOULD BRING POTENTIAL SOLUTION TO NY’S RESTAURANTS

In recent years, there has been a growing debate surrounding the regulations on liquor sales in New York State. Currently, restaurants are only allowed to purchase liquor from traditional distributors. This severely limits their options in many cases as they try to meet the needs of their dining patrons.

The NYC Hospitality Alliance, Empire State Restaurant & Tavern Association, NYS Restaurant Association and NYS Latino Restaurant, Bar & Lounge Association, recently submitted a Memorandum in Support of S2853 – A9112. If enacted it will allow Restaurants & Taverns to Make Limited Purchases from Liquor Stores.

The organizations above, representing the state’s 20,000+ on-premises licensees across New York State, support this bill to allow restaurants and taverns to make limited purchases from liquor stores which is currently prohibited by law. It addresses a regular and recurring problem for New York restaurants and taverns that run out of a particular brand of liquor and/or wine over weekends or another time when a delivery from the designated wholesaler is not available.

New York wholesalers don’t deliver to licensed premises on weekends, holidays, and during summer vacation. And since the law requires retailers to purchase from wholesalers, our members are stuck without these products to serve to their customers until their next delivery.

New York wholesalers don’t deliver to licensed premises on weekends, holidays, and during summer vacation.

This bill will solve that problem by expressly allowing New York restaurants and taverns to purchase up to a total of 12 bottles of liquor and/or wine from local package stores each week. The liquor stores purchase these products from the same wholesalers that restaurants and taverns do so there’s no loss of business for any of New York’s liquor wholesalers. Since New York’s liquor stores are all independently owned and embedded within their communities, this bill will

provide economic assistance to these small businesses all across the state.

The State Liquor Authority already has rules and procedures in place to ensure bookkeeping requirements are met by restaurants and taverns, thereby alleviating any concerns regarding possible excessive or illegal sales of this type.

Restaurants and taverns are required to maintain copies of invoices of their purchases for inspection by the SLA and the Department of Tax & Finance. They

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World. Learn more at https:// www.thenycalliance.org/

will be subject to the same enforcement processes currently used to deter and detect violations of the alcohol beverage and tax laws – typically triggered by complaints from competitors or the distributors. Legalizing sales from liquor stores to restaurants & taverns is likely to cause an increase in sales tax revenue as a result of the attention that will be paid to these transactions by the State of New York.

New York would join six (6) other states that already allow some form of retail-to-retail sales, so there is no concern about this being some new threat to undercut the Three-Tier System. And it’s not groundbreaking for New York either. State law already has a provision for beer licensees with dual retail and wholesale privileges. A great deal of beer is sold to restaurants and bars by these licensees, so the SLA and the Tax Department have many years of experience ensuring compliance with the laws, rules, and regulations that govern those sales.

This bill will solve a long-standing problem for small restaurants and taverns, provide new economic opportunity for liquor stores throughout the state, and offer exposure for New York’s craft distilled spirits and wine without creating any problems for the public or state regulators.

We urge you to support this legislation and to work with us to achieve its adoption. It is time for New York State to reconsider its regulations on liquor sales and in an effort to support the State’s restaurant operators. We are here to help.

ORACLE F&B INTRODUCES TECH PORTFOLIO TO SIMPLIFY FOOD WASTE MANAGEMENT

In the food service world, focus on sustainability and eco-conscious practices is not only a benefit to the environment, but it often resonates with customers as well: 93% of customers value companies’ efforts to curb food waste, and 87% prioritize transparency regarding sustainable practices.

However, as restaurants continue to strive for sustainability, operators are often tasked with the challenge of choosing the best technology to support those efforts. Though the marketplace for products that assist in sustainability is copious, not all products are seamless, easy-to-integrate, and comprehensive.

Oracle Food & Beverage (OFB) is committed to simplifying that process by providing restaurants around the globe with the necessary tools for achieving success in sustainability, particularly through waste tracking. Their point-of-sale (POS) systems also allow for real-time inventory tracking, forecasting and order management, and recipe and menu optimization, making them a key competitor in the food service technology arena.

“The breadth of our solution, from not only a feature function standpoint but from our reach around the globe, is really where our sweet spot is,” said Mike Snow, Director of Food and Beverage Solution Engineering at Oracle Corporation’s Food & Beverage vertical. OFB’s technology solutions are available all over the world, making it an optimal choice for global brands, as there is no need for multiple integrations.

From POS systems to online ordering systems, OFB

“It eases their use of needing to create separate integrations from the POS to the back office, and our solution provides a seamless interface for that.” — Mike Snow

offers businesses various products that strive for efficiency and optimal integration. Since Oracle Corporation bought Micros Systems in 2014, OFB has been a top leader in the market for inventory applications. They were one of the first companies to have a SaaS-based inventory application that was part of the POS system, and this innovation has only grown since, allowing operators to get a panoramic view of their entire organization. “That’s been a huge benefit to our customers,” Snow added. “It eases their use of needing to create separate integrations from the POS to the back office, and our solution provides a seamless interface for that.”

One of OFB’s most impressive and comprehensive systems is their Simphony POS, which assists operations in reducing waste. Simphony can track orders from every different channel, whether it be through the store, a delivery provider, a drive thru, or a kiosk.

“This means that we’re able to use all of that data to create forecasts and models to feed inventory and to reduce the amount of waste that is in the stores,” Snow said.

The Simphony POS’s ability to optimize menus and analyze recipe costs also allow restaurants to easily identify low-selling items. “Recipe optimization is all about the data,” Snow continued. “How does a menu item act in-store versus online, how does our customer react to it, how it’s priced. We use that data to create the model that’s needed for your recipe optimization.” Once the data is understood, food waste is inevitably reduced as operators can clearly see which ingredients are unneeded and ultimately wasteful.

Thousands of food service operations utilize OFB’s products, and many are finding great success, particularly those who are striving towards zero waste. Panini International, Snow explained, is one of them. “They’re leveraging our platform to get everything they can about the data, and they’ve been able to really reduce their amount of waste in their locations,” he said. Along with reducing waste, they’ve been able to offer leftover, extra products to students and seniors at a 50% discount. This is all possible because of OFB’s data integration system,

which allows them to understand what product will likely be left over at the end of each day.

In addition to promoting sustainable food service practices, Simphony OFB, along with other OFB platforms, aims to solve disparate systems that many operators must work with which can negatively impact the growth of the operation. “With disparate systems, you might have delivery orders out there that were not tracked in the system, so you wouldn’t be able to get an idea and forecast about what that volume looked like.” With Symphony, and many other OFB products, everything is on one platform, and operators can use their data to improve sales and lean into their successful menu items.

Snow outlined the Oracle strategy of offering an environment of open architecture. “We have embraced the importance of being part of the restaurant and hospitality community in which we share tools for the betterment of the entire industry.”

Snow noted, “and we have taken a completely different approach.” To do this, OFB has been continuously expanding their breadth through different APIs so that partners, third parties, and customers of all sorts, such as DoorDash and Uber Eats, can utilize them and interact with the application with ease.

OFB’s comprehensive suite of datadriven solutions empowers restaurants to achieve sustainable practices and to maximize profitability. Their commitment to sustainability and seamlessly integrated systems allows operators all over the world to embrace new technology with ease and confidence.

For more information on Oracle Food & Beverage, visit their website at www. oracle.com/food-beverage.

By Jackson Hart

5 RESTAURANT CONSUMER TRENDS SET TO REDEFINE DINING IN 2024

Inflation has made consumers increasingly cost-conscious, which is changing their dining habits. By keeping up with these kinds of shifting restaurant consumer trends, you can ensure you’re giving your customers what they want so they choose your restaurant over the competition.

To find out what consumers are looking for from restaurants, TouchBistro surveyed 1,500 diners in the U.S. and put their findings in the 2024 Diner Trends Report. Keep reading for the latest trends in the restaurant industry.

5 Restaurant Consumer Trends to Watch

Here’s a peek at the top five trends that will dominate the year ahead (and beyond).

1. Cost-Conscious Diners

Although inflation has decelerated over the past year, consumers are still feeling the effects of cost of living increases and their appetite for menu price hikes has evaporated. They’re dining out less and being more selective about where they spend their money.

In fact, 31% of Americans say a price hike would significantly impact their choice to dine at a particular restaurant. That number jumps to 40% among Gen Zs specifically, which is the group that dines out the most. In other words, operators who continue to raise prices are starting to see their foot traffic suffer.

Takeaway: If you can avoid it, don’t raise your menu prices more than 10%, as that is the highest increase most consumers say they can absorb. Instead, consider reducing portion sizes or switching vendors to get better prices on inventory.

Additionally, invest resources into

promoting your restaurant’s online ordering services. Takeout is gaining newfound post-pandemic popularity, as it tends to cost consumers less than dining out does.

Just take the case of BJ’s Restaurant & Brewhouse, which held off on further price increases after noticing how costconscious customers have become. This move is in line with industry trends; major food brands and restaurants plan on increasing prices only slightly this year.

2. Digital-First Diner Journeys

Today, the diner’s journey almost always starts online. According to restaurant industry statistics, a whopping 85% of diners look at a restaurant’s online menu before visiting a new restaurant.

Takeaway: If you’re one of the 28% of restaurants that doesn’t have a website, it’s time to get online. Make sure your website is easy to navigate (especially on mobile), displays your menu, and has accurate address, phone, and hours information. If your website is already upto-date and intuitively designed, boost your search engine optimization (SEO) efforts to get found online more easily.

Look to Chipotle for inspiration for creating an impactful online presence. When you search the fast casual chain on Google, its website, nearby locations, Instagram, X profile, and Yelp all pop up, meaning they’ve mastered SEO.

Chipotle’s website is also optimized for online ordering and its menu even has some online-only exclusive items, which incentivizes customers to place digital orders.

3. Uncompromising Service

In the age of food delivery apps, mobile ordering, and even AI, consumers have a lot of new expectations about

how fast and efficient restaurant visits should be, but at the same time, they aren’t willing to sacrifice quality.

TouchBistro’s trends in foodservice and dining report found that, when it comes to delivery, customers don’t like waiting for their orders. The study found that, on average, consumers will wait just 30 minutes for delivery, with 21% saying they won’t even wait a full 15 minutes. At the same time, 42% of consumers expressed frustration with inaccurate orders (a situation that can result from too-quick delivery processes).

Takeaway: Make sure your restaurant is equipped with a point of sale system that makes it easy to input orders quickly and correctly, so you can focus on service. Also look for an integrated online ordering platform, which sends orders directly to your kitchen, helping increase order accuracy and fulfillment times.

While many fast-food chains like Hardee’s and Checkers have gone allin on drive-thru voice ordering, Mc-

Donald’s is taking a cautious approach. While AI can increase service speed, the downside is that it could compromise quality. McDonald’s has been testing the technology for years and is still waiting until the end of this year to decide whether that tech is ready for the bigtime. McDonald’s is aware that AI simply can’t replace humans.

4. Tech-Lite Dining Rooms

Research shows that while diners appreciate advancements in restaurant tech (like online ordering), they don’t want a fully automated customer experience. TouchBistro’s data found that 85% of diners prefer ordering directly from a server and 64% of Gen Z diners call to make reservations.

These findings are in line with the National Restaurant Association’s 2024 State of the Restaurant Industry, which found that 33% of diners want fewer tech

continued on page 111

D.C.’s Le Diplomate takes a low tech approach to FOH service to maintain human contact, while utilizing BOH technology to improve efficiency. (Photo source: Le Diplomate)

AWARD-WINNING CHEF CHRISTINA THEOFILOS BRINGS AUTHENTIC GREEK FLAVORS TO TAMPA BAY

For a hometown chef, there is something truly special about finding success in the city they grew up in while serv-

ing a cuisine that is near and dear to their heart. It is a testament to their talent, dedication, and passion for their craft. It is a validation of the hard work and sacrifices they have made to pursue their dreams and share their culinary skills with their community.

Chef Christina Theofilos has followed that exact script in the Tampa Bay area. With a passion for Greek cuisine and a dedication to sourcing authentic ingredients, she has quickly made a name for herself in one of the nation’s most competitive restaurant markets.

Psomi, meaning “bread” in Greek, opened its doors in November 2019 in the North Howard/ West Tampa district in Tampa, FL. “I was born and raised in Tampa with an intense passion for great service and special food,” Theofilos noted. “Having grown up

with a working mom who always found time to feed her entire family, together, and around the dinner table, with fresh, homemade meals, I was quick to realize the spiritual practice of eating is less about ‘food’ and more about cooking with love and quality ingredients in a loving and wholesome environment.”

Theofilos points to the impact of competitive athletics on her career in the kitchen. “Being raised by 1st generation Greek Americans, I learned young that hard work is always rewarded and truly the backbone behind finding success and seeking out the American dream. I’ve been a competitive athlete my entire life,

so adversity and uncertainty are not something I fear. I grew up in Tampa, graduated from Berkeley Preparatory School then continued my volleyball career and education at the University of Notre Dame in South Bend, IN. Although I didn’t have any technical culinary schooling under my belt, the experiences and knowledge I gained cooking at home with my mom and yiayia gave me the foundation to grow into the Chef I have become.”

The name of Theofilos’s spot literally translates to bread in Greek, and Psomi is all about breaking bread in a familial, convivial spot like home.

continued on page 116

Chef Theofilos’ signature dish is Octopus Horiatiki

Chef Christina Theofilos

UNDERSTANDING THE EVER CHANGING MARKETPLACE WITH

BOB GILBERT

Now that disruption caused by COVID-19 has subsided, restaurants are back to dealing with the industry’s mainstay challenges, many of which were compounded or unaddressed due to the pandemic. Moving away from the inherent urgency of frontof-house challenges, like sanitizing schedules and providing contact-free menus, restaurants are refocusing their attention on compliance, labor, and efficiency.

The primary challenges we are seeing restaurants deal with are related to compliance. Sales tax, income tax, and working with the Department of Labor can all cause issues, especially for smaller businesses. For businesses that are newly established or expanded after the pandemic, tax compliance can be daunting. It is often difficult for the owner of a small business

Upgrades to a restaurant’s existing point-of-sale system can allow customers to add-on items or close-out their check while at their table, cutting down on the time waiters need to spend at each table and increasing profits due to the ease of ordering.

to be aware of and comply with all the guidelines, especially since they are different in each state. These days, especially after the pandemic, standards and regulations are constantly shifting.

Fortunately, some of these compliance-related tasks can be automated, and there is already some helpful technology out there, particularly on the labor side. Some general human resources (HR) tasks including on -

boarding, predictive scheduling, and preventing unauthorized overtime can now be automated. While this technology is extremely useful for reducing costs and increasing efficiency, it is primarily used by larger businesses that can more easily afford it. As the technology becomes increasingly used, however, it also becomes more affordable as there are more players in the market.

On the labor side, staffing shortages that were prevalent a year and a half ago have changed. People have come back to work at restaurants, but now, the issue facing business owners is how to keep them. Compared to the way the market was during the pandemic, we are seeing that most restaurant owners can enhance their ability to retain current labor. However, the increase in candidates coming back to work at restaurants mostly applies to front-of-house positions; it is not hard to find a server or a bartender, but finding a bookkeeper or special events coordinator is more difficult. On top of that, the onboarding for these positions is longer and more involved, taking anywhere from three to six months.

This is not a problem specific to food service, though. All industries are dealing with a shift in the labor market and need to be aware of gener-

Bob Gilbert is a partner in Citrin Cooperman’s New Jersey office. His industry expertise allows him to recognize certain concepts and ideas through the stages of implementation and monetization. Bob’s industry experience includes franchising, restaurants, fitness centers, hair salons, and various other retail and manufacturing enterprises. He is the Restaurants and Hospitality Industry Practice Co-Leader and is an integral member of the firm’s Franchising Industry Practice. He has managed some of the larger and more complex tax and audit engagements pertaining to those industries. He works with clients on a variety of services including federal, state, and local tax planning, profit analysis, systems streamlining and implementation, and cash flow projections.

ational differences as more Gen Z employees enter the workforce. Restaurants are rethinking everything from training to benefit packages in order to deal with the current labor market. Many are even getting creative with additions like pet insurance.

At the end of the day, it is essential to stay focused on improving efficiency and minimizing costs. For all companies, having a finger on the pulse of technological advancements is what will differentiate obsolete businesses from thriving ones. While it can seem expensive and daunting to invest in new technology for your restaurant, especially if you are a smaller establishment, the market continues to grow and there are more affordable options constantly being released, making it easier to augment your business with automation. What we are seeing now is a focus on going back to simple technology solutions that work with a restaurant’s current employees, and more companies are producing add-ons to technology that many restaurants already use. For example, upgrades to a restaurant’s existing point-of-sale system can allow customers to add-on items continued on page 120

By Jackson Hart

RIPCO’S MOGER HOSTS NEW VIDEO SERIES

As we dive deeper into a digitalized world, the need for accurate and meaningful data has become increasingly important for a restaurant’s success. That insight is essential in all phases of a restaurant concepts life span from finding the right location to the dynamics of regional and national rollouts.

From its 1991 founding in suburban Long Island, retail brokerage firm RIPCO has been a New York City metro area staple; no other company, then, can provide as astute data-driven insight on the New York City real estate market in the city as RIPCO. Vice Chairman Andrew Moger talks real estate post-pandemic, innovative data analyses, and the indicators of success on his new RIPCO video series.

“A quick glance at the market,” advised Moger, “and you can see that competition for space from restaurant brands is pretty intense now – rebound in the retail and food and beverage sectors has been impressive.” The outset of the virus pandemic, the exec noted, put the market into a tailspin and chaos ensued. Yet, those brands that were well-capitalized prior to the downturn seized the opportunity and were able to secure dozens of new leases, allowing them unfore-

“We’re trying to cover the gamut from fast-casual to full-service, and want people to understand that really, we’re restaurant people first and brokers second – we grew up in the industry, we speak the language.” — Andrew Moger

seen access into the NYC dining scene. Nevertheless, many brands looking to expand their operations today have set their sights on New York; while the real estate market has not returned to hot pre-pandemic levels, rents have been on the rise, a sign that recovery is chugging along strongly.

Still, things are not all rosy – the pandemic and quarantine changed the face of dining for many, and ushered in a shift in how customers look to dine. “The restaurant brands that seem to be doing well in this new reality are those that focus on takeout and delivery, and can execute that aspect well and cost-effectively,” explained Moger. With the explosion of takeout and delivery, restaurants also have to contend with rising fees from third-party delivery services, which are foisted onto the price-sensitive diner. As such, running a tight ship is paramount for restaurants, both to keep themselves afloat and to keep prices at appealing levels for customers. Consequently, another quality of the well-performing restaurant Moger identified was the adoption of a conservative labor-model. With labor costs soaring post-COVID, being able to minimize labor costs needs to be a restaurant’s top priority. “Simply put,” Moger noted, “the cream is really rising to the top: good operators are doing well, and the bad ones really aren’t.”

Yet, determining what exactly constitutes a ‘good operator’ or an indicator of success is not as clear-cut as it may seem. That’s where RIPCO’s focus on data analytics comes into play. “One of the things that really appealed to me about RIPCO when they acquired our firm,” Moger shared, “was the infrastructure the firm

provided, which includes meaningful and comprehensive data services to its clients.” Many of the firm’s brands are very data-sensitive, and their invaluable data team helps provide tailored, unique solutions, based on numerous demographic and psychographic metrics, to the brands, to help them choose locations for their franchises. Nevertheless, Moger joked, mastering Manhattan – one of the most densely-populated regions on the planet and an amalgamation of people from many walks of life –remains equally an art as it is a science.

One such example of RIPCO’s instrumental role in assisting their brands select new locations, cited Moger, is the New York City-based barbecue chain Mighty Quinn’s. While the chain has demographic data standard to most restaurants, such as guest profiles – which include data like household income, ethnicity, and time of day, they were interested in learning how far their customers drove to get their food. As the data team looked into guest drive times, they discovered that barbecue, especially in the Northeast, where it’s less common than in other parts of the country, is considered a special event meal, or something that people don’t eat every day. They found, therefore, that because of its relative extravagance, and general ability to withstand long travel times well, people were willing to travel farther to eat barbecue. As such, RIPCO helped Mighty Quinn’s locate stores that could be farther, on average, from its customer base.

The Mighty Quinn’s case study was recently featured on Moger’s newest endeavor: a short-video series. Each release, which usually runs for about three

minutes, explores the food service industry, and delves deeper into the ways in which RIPCO leverages data analytics to help its clients make informed decisions regarding several business elements, from restaurant location to signage design. The video series is a product of the RIPCO infrastructure that appealed to Moger after joining the firm, as it came about from the marketing team. “The focus of the series is, in part, about marketing RIPCO, but it’s also really about marketing the brands that we represent and figuring out how to package them in ways that appeal to landlords,” Moger explained. Despite the data-forward approach of the series, Moger was adamant on producing content that steered away from being a generic, stuffy real estate piece. “I wanted to leverage personal relationships in the industry to have conversations that were not entirely about real estate – I wanted to also talk about the brands, the people, what resonates for them,” he shared. Making interesting, down-to-earth content is the driving force behind the series’ future, and viewers can expect a wide variety of operators featuring going forward: “We’re trying to cover the gamut from fast-casual to fullservice, and want people to understand that really, we’re restaurant people first and brokers second – we grew up in the industry, we speak the language.”

Despite the lingering after-effects of the pandemic, the New York City food service industry soldiers on, thanks in large part to RIPCO’s innovative and meaningful insights. With a dedicated and highly skilled analytics team, the retail brokerage firm continues to provide data-driven solutions to its clients, from helping them better understand their customer bases to selecting a new location for their next franchise. As such, Moger’s new video series, where he delves deeper into RIPCO’s operations, is a must-see, with fascinating content and a wide variety of engaging guest stars. For more information regarding RIPCO and its services, visit RIPCOny.com.

Andrew Moger

MASTERING THE ART OF THE PARTY FROM CONCEPT TO CUISINE

Spring and summer are undoubtedly the busiest seasons for professional caterers and event planners. With weddings, graduations, corporate events, and social gatherings galore, the demand for their services is at an all-time high. While the warm weather and longer days bring a sense of excitement and anticipation, it can also be a stressful and overwhelming time for those in the industry.

One of the biggest challenges that professional caterers and event planners face during this time is finding their signature creativity. With multiple events to plan and execute, it can be easy to fall into a routine and produce cookie-cutter events that lack originality and wow factor. However, it is essential for these professionals to find ways to infuse their events with fresh ideas and innovative concepts that will set them apart from the competition. That’s where the “The Art of The Party” becomes essential.

The Phrase “The Art of The Party” was created or “coined” by me in the early 1990’s. At the time I was an employee of a New York City based rental company. I frequently used the term when describing the planning and logistics of an event or party. My boss at the time Michael Svirsky loved the phrase so much that he trademarked it.

“The Art of The Party” is an accurate analogy, because a Special Event has lots of moving pieces. In those days their offerings include everything from intimate gatherings to large-scale events, with options ranging from basic to extravagant.

They were in fact the paint and canvas that come together in critical path to achieve an end result much

In many ways, it is like watching the leader of a band or a conductor guide their orchestra.

like a choreographer creates dance compositions or a director oversees the production of a movie or film. In many ways, it is like watching the leader of a band or a conductor guide their orchestra.

You can say that the goal of achieving service excellence is “orchestrated” within the definition of the term “Hospitality”. Merriam Webster’s Dictionary defines hospitality as “generous and friendly treatment of visitors or guests or hospitable treatment. It also refers to the industry in which caterers and event planners largely operate.

To me it is emotional, it is the way you make people “feel” as you engage in service to other people. The bottom line is we are in the service industry.

Danny Meyer, one of the greatest Hospitality Entrepreneurs in NYC, perhaps the world coined the phrase “Hospitality Quotient.” When I teach in the industry, and I have been a frequent guest lecturer at NYU in a class taught by a very successful Event Planner, Annette Babich,

In my class, I like to refer to the Equation of Special Events:

SPV = C (Caterer)

+EP (Event Planner)

+PR (Party Rental)

+T (Tents)

+ED (Event Designer)

+FD (Floral Designer)

+H (Hotels)

+TR (Transportation)

+V (Venue)

+N (Institutions; Museums,

Hospitals, Universities)

+SF(Staffing)

+G(Government)

+L (Logistical; ex one of the best is Rawle Jonas, consults for his company Still At Work Productions)

+AS (Associations like SHFM, MIP, ILEA)

+PR (Public Relations)

+PM (Product manufacturers) + Distributors (like MTucker/ Singer Equipment Corporations)

+ S (Security/ Safety)

+PVI (Parking/Valet)

+ MP (Importers like Larry Green, International Event Products),

+IT (Technology and Communication Systems) + CN (conferences & conventions)

+Sports Marketing (NBA, MLB, NHL, Soccer, USTA, PGA, USGA, Nascar, Equestrian, )

+NFP (Not for Profits)

+RE (Real Estate)

+CFS (Corporate Food Service: Aramark, Compass, Delaware North, Elior North America, ISS Guckenheimer, Etc. Etc. Etc.)

+C-B&I (Corporate Business and Industry Direct like Banks, Law firms, Insurance, and Financial, who all have event planning departments) and

+H (Hosts; including anyone throwing a Party, from normal people to High Wealth Individuals)

+G (and most importantly The Guest).

It’s a very long equation and I am sure I left out a few variables. The

McManus is a

the hospitality and special events industry. With 35 years of experience under his belt, he has been serving clients with creativity and passion, making him an industry-leading sales executive and special events logistics expert. As the Chief Business Development Officer at Ace Party & Tent Rental, Jim has brought his years of expertise to the table, helping the company reach new heights in the industry. His dedication to his craft is evident in the way he approaches each client and event with a level of enthusiasm that is truly infectious. His ability to think outside the box at Broadway Party Rental and then at Party Rental Inc. made him a go-to for innovative solutions to special event challenges.

The Cornell University grad has built his reputation on the ability to constantly push the boundaries of what is possible in the industry.

entire hospitality production is about one thing and one thing only, how does the Guest feel. Are they emotionally connected to your focus and creation of the experience, in short, all hospitality is ultimately “Experiential”. So, there are lots of variables and how they interact is best described as an art form. One of the great examples of mastering what I was thinking about when I coined the phrase is Liz Neumark. She really took the concept to another level and created one of the greatest catering companies ever: Great Performances.

Special events are very much an art form. Whether you are an experience pro like Liz or just beginning, there will be many questions. We would love to help you answer them at jfmparty@optonline.net.

Jim

trailblazer in

By Parker Shatkin

AQUANT ARMS EQUIPMENT & SUPPLY SERVICE TECHS WITH KEYS TO SINGLE VISIT SUCCESS

The service of kitchen equipment, an often overlooked aspect of the restaurant and food manufacturing industries, is paramount to keep an organization’s profits and efficiency moving in a positive direction. Everything from ice makers to ovens is used daily, the ability to consistently and effectively repair equipment is essential. However, the landscape of equipment service is turning on its head, with the influx of emerging technologies to aid in repairs combined with veteran technicians — with years of experience servicing these machines — retiring in droves and leaving new workers without the mentors they need. With the new AI-powered Service Co-Pilot program, Aquant is equipping service technicians with the information they need to provide effective servicing and giving restaurant owners the ability to move some servicing in-house, saving time and money.

An AI company specializing in service, Aquant was founded with the intention of bridging the skills gap within a service organization, including those who service food equipment. Having been successful in other various industries such as medical and agricultural equipment, the company is now moving into the food service space using data collected specifically for technicians servicing

restaurant equipment.

Aquant’s 2024 Benchmark Report collected data from over 145 service organizations and half a million technicians to determine the biggest sticking points. They found that at top-performing service organizations, the lowest performers cost the company 34% more than the highest performers. At the lowest-performing organizations, the gap is 80%, a stark reminder of the skills gap that is so prevalent among service technicians. The more expensive the equipment, the bigger the gap amongst the service workforce.

While the skills gap exists across all realms of the service industry, the food equipment service industry is just as at-risk for this issue according to Aquant CEO & Co-Founder Shahar Chen — “The best-performing businesses are the ones with the smallest gap between their best-performing employees and their lowest-performing employees,” he said.

The solution? Making years of knowledge immediately available to new and lowperforming technicians. “If you invest in knowledge and the skills needed to perform the job, you’re able to save 20% of your entire service cost. All of the data is already there. We wanted to take that knowledge and share it with the world.”

With a quarter of the labor force in the

“If you invest in knowledge and the skills needed to perform the job, you’re able to save 20% of your entire service cost.” — Shahar Chen

US expected to be 55 and older in the next few years, the ability to share knowledge is more important than ever. “These are the people with 2030 years of experience, and it’s hard to find long-term employees for service jobs these days; young people don’t plan to stay in service jobs for 30 years,” Chen said. The Service CoPilot program aggregates data from an organization’s service history as well as the subject matter expertise of its experienced technicians. “This information is locked in the minds of these experienced people, and now we can tap that.”

The platform can provide recommendations based on service history and also allows users to type in a question or a problem and receive an answer to help them solve it. As the platform gains more insights from more service calls and more technician usage, the AI algorithm powering the copilot , gets smarter with each use. Employees at every level are encouraged to use it, from experienced service technicians to restaurant employees to solve issues before a technician has to come on-site for a service call.

“A few years ago, AI was a scary word,” Chen said. “Now we’re making it so accessible that it’s no longer scary. AI is not here to replace workers, but to make work easier for them.” While AI can quickly parse the data and recommend the best course of action, a live employee is still necessary for turning that knowledge into a

practical skill. Using AI, managers can augment employee training to make it faster and more efficient, determine which skills need to be taught immediately and which can be saved for later, and streamline on-the-job training for new employees.

Many restaurants and food service operators don’t have their own service technicians and rely on third parties to keep their kitchens operating, making the industry fragmented from a service perspective. However, accounting for a service organization’s tech stack and usage of emerging technologies like AI can alleviate challenges in the vetting process. Aquant found that at lowerperforming organizations, the success rate of first-time service — First Time Fix Rate — is 55%. This means bottomperforming service companies are sending technicians on a second visit almost half the time, leading to greater inefficiency and costs. However, the implementation of AI could begin to alleviate these issues.

With the data provided by Service Co-Pilot, some of this servicing can be done in-house, saving restaurants time and money and shifting more service autonomy to the customer. “It’s not about solving the problem,” Chen said. “It’s about solving the problem in the most cost-efficient way possible.”

If you’re interested in using Service Co-Pilot in your own organization, visit www.aquant.ai/ to learn more.

Shahar Chen

Do you have the SCOOP on any foodservice and hospitality news? Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

NEW OVERTIME RULE FROM THE DEPARTMENT OF LABOR

SCOOP learned that the U.S. Department of Labor recently issued a final rule on new overtime requirements and exemptions of overtime eligibility. Starting July 1, the minimum eligibility requirements under the Fair Labor Standards Act will increase from $35,568 to $55,068, or from $684 per week to $844 per week. On an eight-hour workweek, workers paid $21 hourly or less would now be eligible for overtime compensation, up from $17 hourly during the previous overtime rule. The minimum salary eligibility requirement would go up again on Jan. 1, 2025, to $1,128 per week (equivalent to $58,656 per year, or $28 per hour), and then periodically increase every three years beginning July 1, 2027. The final rule also exempts executive, administrative, and professional employees from minimum wage and overtime requirements as long as they meet three basic requirements: they have a predetermined (not hourly) salary, and they meet the aforementioned specific salary requirements.

SMALL FIRES: AN EPIC IN THE KITCHEN WINS THE INAUGURAL NACH WAXMAN PRIZE FOR FOOD

AND BEVERAGE SCHOLARSHIP

SCOOP heard that Kitchen Arts & Letters and Maron Waxman announced that the first-ever Nach Waxman Prize—by unanimous choice of the panel of judges— has been awarded to Small Fires: An Epic in the Kitchen by Rebecca May Johnson (Pushkin Press). The prize carries an award of $5,500. The Nach Waxman Prize recognizes a well-written book which is likely to attract new readers to the field of food scholarship or to alter significantly the direction of future research. Small Fires satisfies those criteria abundantly.

The judges chose to offer honorable mention to Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop (W.W. Norton) and Staging the Table in Europe: 1500-1800 (Bard Graduate Center), edited by Deborah L. Krohn.

Also shortlisted for the Prize out of more than 45 entries were Endangered Eating: America’s Vanishing Foods by Sarah Lohman (W.W. Norton) and Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South by Diane Flynt (University of North Carolina Press).

The Prize is named for Nach Waxman (1936-2021), the founder of Kitchen Arts & Letters bookstore in New York City, where he ardently championed the work of food and beverage scholars, as well as other authors who explored and illuminated the culture behind cooking, eating, and drinking.

ELECTROLUX PROFESSIONAL GROUP, AMERICAS, ANNOUNCES SPECIALIZED

AS NEW REP IN WISCONSIN & UPPER MICHIGAN

SCOOP learned that the experienced team at Specialized Foodservice & Hospitality is the newest representative in Wisconsin and the Upper Peninsula of Michigan for Electrolux Professional Group, Americas.

Specialized will now represent equipment from Groen@ (cooking), Randell@ (refrigeration), Power Soak@ (washing), Avtec@ (ventilation) and CapKold@ (cook-chill systems).

“Specialized is well-known for representing premier product lines, while offering their customers the knowledge of real-world experience, and access to a fully functional test kitchen. We’re proud to partner with them,” said Denny Berryhill, Regional Sales Director, with Electrolux Professional Group.

Founded in 1996, Specialized has been known for providing their customers with the experience and high-tech solutions needed for SUCCess in the foodservice and hospitality space - representing foodservice consultants, equipment dealers, restaurateurs, health care facilities, schools, and institutions.

With this new partnership, Electrolux Professional Group not only provides Specialized with a comprehensive portfolio of equipment designed to improve the efficiency and reliability of commercial kitchens, but also a customer-obsessed experience and global partnership in sustainability.

“We’re excited and looking forward to becoming more acquainted with these new brands,” said Walter Kirchhoff, President at Specialized. “We believe these brands and Specialized are a perfect fit.”

To learn more about Specialized, visit https:// www.specializedwi.com/.

LG’S NEW BUSINESS INNOVATION CENTER OPENS IN NEW JERSEY WITH INDUSTRY’S BROADEST ARRAY OF COMMERCIAL SOLUTIONS

SCOOP discovered that LG Business Solutions USA has opened its latest Business Innovation Center (BIC), a stunning 3,600-square-foot showroom at LG Electronics’ North American headquarters in Englewood Cliffs, New Jersey. The new center provides

continued on page 98

resellers, partners and customers with a one-stop technology showcase that demonstrates LG’s full portfolio of innovative commercial technologies and wide-ranging business solutions. This newest location joins LG Business Innovation Centers in Atlanta, Chicago and Los Angeles.

According to David Bacher, head of marketing at LG Business Solutions USA, the latest LG BIC assists business-to-business (B2B) partners and customers as they research and plan for the future of their workspaces, customer environments and commercial establishments.

“Our new LG BIC offers integrators and commercial customers a gallery-like experience where each awe-inspiring exhibit evokes new opportunities made possible by the latest LG innovations,” Bacher said, highlighting digital signage displays, DVLED solutions, projectors, gram laptops, edge computing products, IT solutions, EV chargers, CLOi autonomous mobile robots, medical displays and more. “We want this showroom to be a reference for technology professionals and businesses across the northeast as they consider new tech-enabled solutions and experiences for every location from hospitals and retail stores to restaurants and entertainment venues.”

For more information, please visit www.LGSolutions.com.

C-CAP AWARDS

MORE THAN $2 MILLION IN COLLEGE SCHOLARSHIPS TO STUDENTS

SCOOP heard that Careers through Culinary Arts Programs (C-CAP), the workforce development nonprofit that provides more than 22,000 students in eight states and Washington D.C., culinary, life and job skills, announced it has distributed $2,540,993 worth of scholarships to 144 students. To date, in its 34 years of existence, C-CAP has given out more than $71 million in scholarships. “We’re thrilled to announce that we once again are awarding a significant amount of scholarships to highly deserving students across our 186 high schools,” said Tanya Steel, Executive Director of C-CAP. “We recognize that many of our students want us to help them secure employment in the hospitality industry but many of our other graduates want to enroll in higher education. Thanks to our very generous donors and partner higher-education institutions, we’re able to provide scholarships for these wonderful C-CAP students.”

C-CAP Scholarship Donors include: Institutions: Culinary Institute of America; Culinary Institute of New York at Monroe College; Institute of Culinary Education; The Fritz Knoebel School of Hospitality Management at University of Denver Business

School; Kingsborough Community College; Johnson & Wales University; Joliet Junior College; Prince Georges Community College; Scottsdale Community College; Washburne Culinary & Hospitality Institute. Donors: American Medical Association; Beaver Creek; Brendon Cadell; Brownstone Family Foundation; Carol and Dean Hammer; Carstens Family Foundation; Charleen Badman; Concessions International; Culinary Agents; Diane Mohilef; Essen Bakery; Filippo Berio; Fort International; Grausman Family Fund; Guittard Chocolate Company; Gwendolyn Williams; Irene Mecchi; Jonna Christensen; Katrina Foundation; JW Marriott Desert Ridge; Lawrence Moore; Les Amis Esoffier; Les Dames d’Escoffier (regional and national chapters); Maggiore Foundation, Chef Mark Tarbell; McCormick Spices; Mise En Place; New York Association of Culinary Professionals; New York Community Trust Cedar Chest Fund; One Off Hospitality; Pennsylvania Restaurant Association; The Phoenician; Pizza Fest; Ralph Hoffman Foundation; Ronald Newburg Foundation; Russell Ferber Foundation; Shake Shack Philadelphia; Shirley Chung; Sid Rosenblatt; SoCal Gas; Studio City Farmers Market; Thompson Hospitality; Tricia Small; US Foods; Verrado Rotary.

ANEESA WAHEED OF TARA

KITCHEN RECOGNIZED

AS NY STATE 2024 SMALL BUSINESS PERSON OF THE

YEAR BY U.S. SMALL BUSINESS ADMINISTRATION

SCOOP heard that Aneesa Waheed, Moroccan restaurant concept Tara Kitchen’s executive chef & owner, has received the 2024 New York State Small Business Person of the Year Award. The prestigious honor recognizes entrepreneurs across the country who demonstrate exceptional leadership and create sustainable, thriving businesses in their communities, according to SBA Administrator Isabel Casilla Guzman.

Opened in Schenectady in 2012, Tara Kitchen currently operates six restaurants across New York, New Jersey, and in India. Tara Kitchen’s sauces and spices are available in local stores and supermarkets across the northeast and can be purchased online at tarakitchen.com.

Chef Waheed first fell in love with Moroccan cuisine during a life-changing trip to Marrakech. Her masterful, inventive take on Moroccan flavors has brought her considerable acclaim: she is the re -

cipient of the Rising Star Chef Award, Women Who Mean Business Award, the ICCR Business and Entrepreneurship Award, and New York State Assembly Women of Distinction Award. She also earned a spot on Albany Business 40 Under 40’s list. Chef Waheed has been featured in several Food TV Network shows including Beat Bobby Flay, Kitchen Crashers, and Guy Fieri’s Grocery Games.

AWARD-WINNING STAMFORD, CT, RESTAURANT

“THE WHEEL” SETS NEW CULINARY PARTNERSHIP WITH MARKET

HOSPITALITY GROUP

SCOOP heard that The Wheel, the signature restaurant of waterfront destination The Village in Stamford, CT, announced a new partnership with Market Hospitality Group (MHG) for its food and beverage service and management. Renowned for cutting-edge cuisine featuring local purveyors, along with a marina for dock and dine and seasonally driven culinary offerings, The Wheel serves as one of Connecticut’s premier waterfront dining experiences. MHG will spearhead The Wheel’s updated spring menu, including a brand-new raw bar and expanded wine offerings. With a larger patio allowing for increased outdoor dining, the group will also highlight new pop-up ticketed events, such as lobster bakes and a smokehouse barbecue, and will add to its live music schedule with a range of new artists. In addition to The Wheel, MHG will oversee food and beverage management for The Village’s three premium event spaces. Over the last several years, MHG has successfully paired its founders’ culinary vision with astute insights and innovative continued on page 100

Aneesa Waheed

strategies for food, beverage, and hospitality, driving demand for an expanded brand portfolio that now includes Market Place Kitchen & Bar, Market Place Tavern, Mercato Italian Kitchen, Beso Taco Bar, Blu Pointe Prime Steak and Seafood on the Hudson, and the world-famous Key Largo Fisheries.

2024 FLORIDA MICHELIN STAR WINNERS

SCOOP learned that The Michelin Guide has released its 2024 Florida (Miami, Orlando and Tampa) list of starred restaurants. Congratulations to all of this year’s winners!

Two Stars-L’Atelier de Joël Robuchon Miami (Miami), One Star-Ariete (Miami),Boia De (Miami), Camille (Orlando), Capa (Orlando), Cote Miami (Miami), Ebbe (Tampa), Elcielo Miami (Miami), EntreNos (Miami), Hiden (Miami), Kadence (Orlando), Kosen (Tampa), Koya (Tampa), Le Jardinier Miami (Miami), Lilac (Tampa), Los Félix (Miami), Natsu (Orlando), Ogawa (Miami), Papa Llama (Orlando), Rocca (Tampa), Shingo (Miami), Soseki (Orlando), Stubborn Seed (Miami Beach), The Surf Club Restaurant (Surfside - Miami), Tambourine Room by Tristan Brandt (Miami Beach), Victoria & Albert’s (Orlando).

NEW QUICK & QUIET™ BY VITAMIX® COMMERCIAL SETS

A NEW STANDARD FOR BLENDING SPEED

SCOOP has learned that Vitamix® Commercial has responded to market demand for faster, more robust blending with the new Quick & Quiet™, a beverage blender that is 30% faster, even when tackling the toughest recipes.

The Quick & Quiet reduces blend time by 30% as compared to The Quiet One® by Vitamix Commercial, the industry standard in beverage blending, which will remain on the market as a strong performer.

The Quick & Quiet also delivers better consistency –i.e., a blend that is the same throughout – and it does so in less time, with the most difficult recipes, and while maintaining the same quiet performance as The Quiet One.

“We undertook this full-scale design project, beginning in 2021, in response to rapidly evolving needs of our customers,” explained Sarah Belt, Director, Category and Product at Vitamix. “We examined every angle of the design, looking for gains in blending power, speed, and ease of use for a workforce that is under lots of time

pressure.

“The result is an entirely new platform with several innovations that will put our customers in a better position to compete on the basis of beverage quality and speed of service.”

For example, the Quick & Quiet’s new blade assembly doubles the cutting-edge surface. It consists of two sets of blades, with the top set having an especially aggressive pitch, which helps to direct flow and cut ingredients. Further, the motor is more efficient and powerful, drawing 20 amps of power. To aid in back-to-back blending, the motor base was thoughtfully designed with a large volume of airflow directed at the motor. The motor is also more thermally capable.

Finally, the Quick & Quiet’s new Accelerate™ Container is uniquely shaped to support aggressive blending, and a special metal insert stabilizes the container during hard blending. A new handle design, which is positioned at a lower point on the container, reduces strain on the wrist and produces smoother, more efficient pours.

The Quick & Quiet comes with 40 factory programs, enabling it to cover an especially wide variety of needs for quick-service restaurants, with precise, better-tasting blends. The additional programs also provide more options for difficult-to-blend recipes, like smoothie bowls.

Any of the 40 factory programs can be pulled down and assigned to one of the 10 buttons on the front of the machine, allowing the restaurant staff to quickly activate programs with a single touch. In other words, the machine starts fast and blends fast, speeding up queue lines for customers.

With 40 factory programs, 10 buttons, and custom programming capability, the Quick & Quiet provides the market’s most extensive options for fine-tuned speed

control. Together, these features translate into optimized programming for restaurants with diverse menus, as well as quick, easy operation for restaurant staff.

From its first day on the job, the Quick & Quiet will reduce restaurant prep times and, just as importantly, it will continue to do so for years to come. Because of its high-quality componentry and robust motor, the Quick & Quiet is a durable machine that maintains the highest level of performance.

The industry-leading warranty covers the motor for 700 hours or four years (whichever comes first) and the Accelerate Container for 120 hours or one year. Because the machine operates 30% faster, many more beverages can be produced during a comparable warranty period on a less efficient machine.

For more information, please visit vitamix.com/commercial.

REGIONAL CULINARY CHALLENGE WINNERS TO COMPETE AT NACUFS

NATIONAL CONFERENCE

SCOOP has learned that six chefs, champions from regional competitions held around the country, will compete during the National Association of College & University Food Services (NACUFS) 2024 Culinary Challenge on Thursday, July 18 from 5:30-7:30 p.m. at the Marriott Ballroom in Louisville, Kentucky.

Collegiate chefs from NACUFS member institutions faced off in regional competitions earlier this year during the NACUFS 2024 Spring Conference Series. Each of the winners, representing the Pacific, Continental, Midwest, Northeast, Mid- Atlantic and Southern regions, will now advance to the final competition, held as part of the NACUFS 2024 National Conference, July 17-20.

“The NACUFS Culinary Challenge showcases the incredible talent and creativity of our chefs,” said NACUFS Chairman Kory Samuels, associate vice president, auxiliary services, finance and administration at Rochester Institute of Technology. “Each competitor has demonstrated exceptional culinary skills and a passion for excellence. We are excited to see them bring their best to the national stage and inspire the entire collegiate dining community through food.”

The competitors are:

• Bouakhanh Greene of the University of Michigan

• James Jorgen of the University of Utah

• Jeffrey MacDonald of the University of Massachusetts

• Chad McDonald of the University of Houston

• Tye Nielsen of the University of California – Riverside

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The new Quick & Quiet blender from Vitamix

• Nicholas Simpson of Virginia Tech

The NACUFS Culinary Challenge was created in 2001 and recognizes the extensive culinary expertise within collegiate foodservice. Each year, a protein is selected— this year, branzino, bulgur wheat, and white shrimp— which competitors must use to create an original recipe to form a nutritionally balanced plate. The live competition, adjudicated by the American Culinary Federation (ACF), begins at the regional level. ACF judges are on hand at all competitions to judge and provide feedback, making each event a valuable learning experience for competitors. During both the regional and national competitions, the individual creations are judged based on a 100-point scale assessing organization, cooking skills, culinary technique and taste to determine who will take home the NACUFS title and ACF medals.

The NACUFS 2024 Culinary Challenge winner will receive a trophy, $500, recognition during the NACUFS 2024 National Conference, and be featured in the official NACUFS magazine, Campus Dining Today®.

The 2024 Culinary Challenge is sponsored by US Foods and Cintas. Learn more online at www.NACUFS. org/Events/NACUFS-2024-National-Conference/2024Culinary-Challenge.”

The National Association of College & University Food Services (NACUFS) was founded in 1958 by a group of college and university foodservice professionals from across the United States. Since its inception, NACUFS has focused on its mission to support and promote excellence in collegiate dining by providing members with the programs and resources they need to excel, from benchmarking and best practices to educational programming and professional networking.

NACUFS institutional members range from private colleges to large public universities, including twoyear and four-year institutions, spanning the United States, Canada, United Kingdom and beyond. Industry members include food and equipment manufacturers, distributors, brokers, foodservice support companies, councils, boards, trade associations, advisory commissions and other professional groups. For more information, visit NACUFS.org.”

OPENINGS

MORRIS, CT:

West Shore Seafood has earned a reputation over the years as the go-to destination for casual, seasonal al fresco dining where fried shrimp baskets, lobster rolls, grilled fish, and everything in between that’s dipped in tartar sauce, enjoyed with a squeeze of lemon, and comes with a side of fries-n-slaw, is picked up at the window counter. The winter of 2024 was intended to introduce West Shore Seafood’s year-round business model, complete with a new indoor/outdoor heated construction and full-service bar. An electrical fire on January

23rd interrupted those plans after damaging much of the restaurant’s kitchen, marketplace, and offices. Susie’s seafood oasis, which first opened its doors in June 2007, is ready to welcome back its patrons. The restaurant, housed in a quaint ranch-style storefront that dates back to the 1960s, has been a staple in the community. Over the past 15 years, West Shore Seafood has continually evolved, expanding its menu and adding a catering arm with Executive Chef Rob Thompson, who joined the team last year.

MORRISTOWN, NJ:

Founded by Chef-Owner/Chopped Champion Kiersten Gormeley & sister/COO Krista in 2016, Hoboken’s Shaka Kitchen was the country’s first fast-casual poke & acai bowl restaurant; a second Hoboken store debuted in 2018.

Their third location is now open in Morristown. Shaka Kitchen promotes healthy eating with their menu of delicious, colorful, freshly prepared dishes.

MANHATTAN, NY:

Arlo Hotels, the independent, experience-driven lifestyle hotel brand with properties in New York, Miami and Chicago, announced the opening of NoMad Diner, a reimagined diner concept at Arlo NoMad in Midtown Manhattan. Helmed by award-winning Chef Fred Maurer, the restaurant draws from New York City’s eclectic neighborhoods and rich culinary history to provide elevated diner classics that are equal parts comfort food and innovation.

Founded on the mission to provide a haven for the ur-

ban traveler, NoMad Diner is an extension of the urban oasis at Arlo NoMad, taking inspiration from the neighborhood’s bustling fashion district and modern eclecticism. The bar and lounge in the NoMad Diner was designed by Stonehill Taylor, a leader in hospitality design, and combines rich wood tones with metals and elegant marble stone.

Chef Maurer is an award-winning chef with experience in restaurants including BKLYN Larder, Braeburn, Perilla, and Bar Boulud. A graduate of the French Culinary Institute and Star Chefs Rising Star NYC Award winner, Maurer has built a name for himself in the charcuterie world, winning an award for his Parisian Ham and earning the moniker “Hot Dog Boyfriend” for his work as Chef Charcutier at Dickson’s Farmstand Meats.

Apicii hospitality group announced the official opening of Tacalle that beckons guests into the unexpected with colorful flags and glimmering bistro lights leading into a charming hidden garden with original artwork and a vintage food truck. The street-level taqueria is tucked away behind Midtown’s stunning new Grayson Hotel.

The lively and inviting open-air courtyard offers tacos, house-made guacamole, churros, margaritas, craft cocktails and cervezas, all inspired by the celebrated convivial street food culture found in Mexico.

Il Totano has opened with Harold Dieterle as the executive chef and a partner. Dieterle formerly of Kin Shop and Perilla and the winner of the first season of “Top Chef” will be joined by chef de cuisine Steven Lopin.

When the Waldorf Astoria Hotel opens later this year after seven years of renovation, Gramercy Tavern’s Chef Michael Anthony will be the Chef Partner in charge of a new American brasserie, replacing Oscar’s Brasserie.

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(L to R) Kiersten and Krista Gormeley of Shaka Kitchen

The Tacalle food truck at The Grayson Hotel in NYC (Photo by Liz Clayman)

Kin Gin, a new Izakaya has opened from TableOne Hospitality, owners of Twenty Three Grand in New York City, Mother Tongue in Los Angeles, and Bar Sprezzatura in San Francisco.

The seafood-heavy menu by chef-partner Shotaro “Sho” Kamio, the award-winning chef of Ozumo (one of the top 100 restaurants by the San Francisco Chronicle), and Executive Chef Tony Inn (previously of Masa and Morimoto NYC) is kind of different, highlighting the five traditional Japanese techniques: Nama (cutting), Niru (simmering), Yaku (grilling), Musu (steaming), and Ageru (deep-frying). Tamara Magel, whose work has been featured in Architectural Digest, The New York Times, and Elle Decor, designed Kin Gin’s 50-seat dining room that sits under a massive glass ceiling/skylight so you can watch the day turn to night.

MIAMI, FL:

The award-winning hospitality firm behind South Florida staples Segafredo, Spris Pizza, Salumeria 104 and Osteria, The Graspa Group, announced the opening of their latest venture, The Canvas Bar. Located in the heart of Edgewater, The Canvas Bar is a long overdue, neighborhood hang-out destination, combining elevated comfort foods, hand-crafted cocktails, craft beers and global wines with retro entertainment including vintage arcade games, billiards and foosball, and a secret speaky-tiki, also known as the Kaona Room, offering a unique Polynesian paradise with an exotic cocktail and food menu.

APPOINTMENTS

Krowne Bolsters Sales Force with Minder Addition and Priesel Promotion

SCOOP has learned that Krowne, a leading manufacturer in the foodservice equipment and supply industry, has made two significant announcements regarding key personnel changes within their sales organization.

Justin Minder has been welcomed as the new Eastern Regional Sales Manager in the foodservice division, while Evan Priesel has been promoted to the role of Strategic Account Manager.

Minder, a highly qualified professional with a bachelor’s degree in chemical engineering from Lehigh University, brings a wealth of experience to his new role at Krowne. With a background in manufacturing and product development, Minder’s expertise is expected to drive growth and strengthen relationships within the industry.

His previous role at Saint-Gobain as Product and New Product Development Manager provided him with valuable insights into market dynamics within the construction and industrial manufacturing sectors. This experience, coupled with his passion for exceptional service, makes him a perfect fit for the team at Krowne.

“Justin’s experience and technical background position him for remarkable success in his new role,” noted Lindsay Komsa, National Sales Manager at Krowne, “He will be an instrumental addition to expand our reach and drive sales growth.”

Justin’s responsibilities as Eastern Regional Sales Manager will include cultivating and nurturing partnerships with foodservice equipment providers and distributors, further solidifying Krowne’s presence in the industry.”

The New Jersey based manufacturer, also has promoted Evan Priesel to the role of Strategic Account Manager for the foodservice division at Krowne.

Known for his exceptional sales acumen and dedication to the company’s core values, Priesel is expected to drive strategic growth and foster lasting partnerships with chain and large national accounts. “Evan has become an integral member of our team, consistently demonstrating dedication and unwavering commitment,” Komsa added. “I have every confidence that Evan will continue to thrive in his new role at Krowne.”

• Grupo Xcaret welcomed Mexican Chef Carlos Hannon as the new Culinary Director for Hotel Xcaret Mexico, Hotel Xcaret Arte, and La Casa de la Playa. In this new role, Chef Hannon will spearhead initiatives aimed at offering elevated world-class gastronomic experiences that showcase Mexico’s rich culinary heritage with the destination’s commitment to sustainability.

With a distinguished career spanning over two decades in the hotel and restaurant industry, Carlos Hannon has made a lasting impact on the national and international gastronomic scene. His expertise has traversed borders, with notable contributions made in Mexico, the United States, and the United Arab Emirates. Throughout his career, Chef Hannon has played integral roles in overseeing, planning, and developing

menus for over 10 companies within the sector. Hannon’s dedication to culinary excellence and his ability to blend traditional techniques with contemporary flavors have earned him numerous accolades throughout his career. Among his notable achievements are: Best Chef of the Year Award by the International Academy of Gastronomy, Recognition for his contribution to Latin American cuisine at the International Gourmet Festival, and Special mention in the list of the World’s 50 Best Restaurants

• Grass Fed Foods, the highly innovative and fast growing grass-fed beef platform, announced the appointment of Kevin Pallaoro as the new president. Pallaoro, who previously served as Chief Financial Officer, will now oversee the renowned Teton Waters Ranch and Sunfed Ranch brands. With his extensive knowledge of the business, Pallaoro is set to drive significant growth and innovation at Grass Fed Foods.

• Chef Owner Amy Brandwein of Centrolina and Piccolina da Centrolina in Washington, D.C., shared the exciting news that Chef Mary Mendoza (previously of Tonari) has joined Centrolina and Piccolina as executive pastry chef. With her return to Centrolina, Mary oversees and executes the pastry programs at Centrolina and Piccolina da Centrolina, creating traditional-Italian desserts that highlight seasonal, local ingredients. Mary’s love for baking comes from creating joy in a plate with unexpected sweet and savory pairings. She moved from the Philippines to D.C. for college and previously worked at Kinship, Centrolina, Obelisk, and Pluma bakery before joining Daikaya Group. Mendoza is a Finalist for the 2024 RAMMY Awards for Pastry Chef of the year.

Chef Carlos Hannon

Justin Minder

Evan Priesel

SHFM ANNOUNCES DIRECTORS’ AWARD WINNERS AT CRITICAL ISSUES CONFERENCE

Additional award recipients to be honored throughout the year

The Society for Hospitality & Foodservice Management (SHFM) hosted its annual Critical Issues Conference on Wednesday, May 1, at Hudson Center at Warner Bros. Discovery in New York City. The event featured educational seminars on professional development and industry issues, and networking opportunities. Additionally, the SHFM Directors’ Awards were announced at the Critical Issues Conference. More award winners will be announced at events throughout the year.

The 2024 CIC theme was Bridging the Gap Between Hospitality and Technology. Industry experts addressed the issue of rapidly advancing technology in workplace hospitality.

Presenters included:

• Rob Brummett, Director of Digital

- Strategic Accounts, Aramark - WorkPlace Experience Group

• Harpreet Cheema, Senior Director of Digital Design & Development, Sodexo

• Alice Fournier, Chief Information Officer, ISS Americas

• Ennis Olson, Global Insights and Innovation Lead, Food Program at Google

• Haroon Qureshi, CEO, omniXM

• Jugveer Randhawa, Chief Technology Officer, Compass Group North America

• Joseph Schumaker, FCSI (Moderator), Founder and CEO, FoodSpace

• Elicia Young, Global Food Program Manager, Intuit

announced at the conference included:

Community Service Award

Mboone Umbima

(To be presented at SHFM National Conference)

Given to the SHFM Member that has gone above and beyond to help support the corporate foodservice and workplace hospitality industry, as well as their local community.

Spirit Award

Sandy Lim Edwards

Amy Lewis

Presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusiasm for the Society.

Leadership Award

Davin Wickstrom

Recognizes an individual whose work on behalf of SHFM and the corporate foodservice and workplace hospitality industry has resulted in the demonstration of outstanding leadership qualities.

Additionally, the following award was presented at the SHFM Young Professionals Summit on Tuesday, April 30:

Rising Young Professional Award

Brad Silverstein

The Rising Young Professional Award recognizes an emerging individual(s) who has been a standout among our newest members, supporting the initiatives of the Society through their active engagement and participation

The 2024 SHFM Directors’ Awards

(L to R) Amy Lewis of Kitchens & More, SHFM president Raquel Weiss Fusco and JLL’s Jenna Calhoun

(L to R) JLL’s Rob Gebhardt, Vivreau Water’s Davin Wickstrom and SHFM president Raquel Weiss Fusco

in SHFM committees and activities. Through their actions and career trajectory, this recipient(s) is poised to be a future leader in the Workplace Hospitality and Amenities industry, as well as the Society.

The Community Service Award, Richard Ysmael Distinguished Service Award and Jay B. Silverstein Lifetime Achievement Award will be presented at the SHFM National Conference in September.

For the full agenda and other details about SHFM’s Critical Issues Conference visit: https://www.shfm-online. org/cic-2024/.

The Society for Hospitality and Foodservice Management is the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry. SHFM empowers its members to create safe, productive and engaging workplace environments by providing mentorship, fellowship and access to segment specific education covering an array of innovative shared services, concepts and powerful peer connections. For more information, please visit www. shfm-online.org.

Photo credit for Spirit Award and Leadership Award Winner photos Chris

Casaburi, Executive Photo Video

(L to R) Sandy Lim Edwards, SHFM president Raquel Weiss Fusco and JLL’s Jenna Calhoun

(L to R) Ricky Positglione of Compass, the award winning Brad Silverstein of Aramark and Lavazza’s Kelly Meadows

try back to the town after years of economic decline and inspire other entrepreneurs to help make Murphysboro thrive again.

Currently we have upwards of 70 people spread across our seven businesses. We’re especially proud and grateful that a quarter of our staff have been with us for 10-25 years — unheard of in the restaurant industry. Having a variety of businesses has helped grow leaders and promote people when an opportunity arises. While we’re first and foremost a business, we work hard and have fun doing it. The late 1980s and 90s, and even the early aughts, were lean years in Murphysboro as the local economy shifted dramatically when factories closed, and Walmart and a shopping mall were built nearby. 17th Street became a national attraction and tourist destination as a result of our barbecue competition wins on the circuit, and success as a restaurant. With the restoration of a landmark building housing The Factory at 17th Street and Faye, on Murphysboro’s main street, 17th Street is leading the charge in revitalizing downtown and buoying the local economy.

What did you learn about leadership from your Dad? Any other mentors who have helped you in your career?

Working alongside Mike Mills was a masterclass in leadership. Generosity of spirit is one of our core values and my dad was the embodiment of that sentiment. He was quick to ask, “How can I help?” and he constantly stressed that people are either givers or takers and we want to be givers. Mike lived such a life of integrity and that included doing right, even when no one is looking. Making sure that our employees could earn a decent living and had a good job was paramount and the fact that a quarter of our staff has been here for 10-25 years is a testament to the culture he created. Mike taught me to make sure that the light that shines on 17th Street reflects onto Southern Illinois. What’s good for one of us is good for all of us.

Prior to coming back to 17th Street, I lived in Boston and worked in a variety of advertising, marketing, and PR roles. I was fortunate to learn from smart, sav-

“The guests who visit our restaurant are often on barbecue pilgrimages. They’ve read our books and watched us on television. They want to know about the wood and pits we use, the flavor profile of our sauce, and how the barbecue is smoked.” — Amy Mills

vy co-workers and female figureheads.

How do you teach the culture of barbecue to your staff? How do you share it with your community?

We start educating our staff about our barbecue and the barbecue world on day one. They become familiar with our website, read articles about us, read our blog posts, and follow us on social media.

Murphysboro is the official Barbecue Capital of Illinois and, because of our annual Praise the Lard Barbecue Cook-Off, our staff and citizens are passionate about barbecue, too. My dad taught so many people how to cook barbecue so they could fill up our contest as competitors in the early days. People have made friends with the barbecue teams who come here each year, they’re fiercely proud and protective of the barbecue culture we’ve built in Murphysboro.

The guests who visit our restaurant are often on barbecue pilgrimages. They’ve read our books and watched us on television. They want to know about the wood and pits we use, the flavor profile of our sauce, and how the barbecue is smoked.

Being a judge on Food Network shows is always an honor and gives me an opportunity to showcase my knowledge, spread the gospel of barbecue, and shine a light on Murphysboro and Southern Illinois.

What does OnCue consulting do?

I saw an opportunity to create OnCue when I witnessed hundreds of people calling or coming to Murphysboro to meet my dad to talk about the barbecue business – clearly a void in the marketplace and an opportunity to monetize our knowledge. Our two-day seminars educate clients (restaurateurs, startups, catering operations, and barbecue

entrepreneurs) about both the business and culture of barbecue. Our seminars cover hands-on barbecue prep and cooking methods, branding, marketing and public relations, social media, management techniques, restaurant business development, pit training, menu development, product development and line extensions, kitchen design, and more. Seasoned professionals attend because savvy businesspeople know that even just one new idea, they take home can have a big impact on their business. OnCue’s goal is to show people what works for us. We pull back the iron curtain and share our methods, philosophies, resources, and more. It’s an insider’s in-depth understanding of the unique culture and eccentricities of the barbecue world that are vital for success. People from 16 countries and 45 states have attended and many return with key staff members, using it as an educational opportunity and training tool.

You are the author of two books, tell us about them and your experience writing them.

Our first book, Peace, Love, and Barbecue, is equal parts cookbook and memoir, featuring my dad, along with a supporting cast of our barbecue buddies. Praise the Lard features our personal barbecue journeys, details my family’s 100-year barbecue history, and is a love letter to our hometown of Murphysboro, along with showcasing master techniques and treasured family recipes. Writing these books with my daddy was such a privilege. I had the opportunity to learn more about my family, showcase friends, and memorialize our philosophy about barbecue. These books became a new platform for our business and provided many opportunities to appear at events all over the country. Being nominated for

a James Beard Foundation award for Peace, Love, and Barbecue was a huge honor. That book still sells briskly, will be 20 years old in 2025, and is considered a seminal work on barbecue.

What’s the “Praise the Lard Barbecue Cook-Off” all about?

My dad and several of his friends started Praise the Lard Murphysboro Barbecue Cook-off as an economic driver for our town. He knew that people would stay in our hotel, buy gas, groceries and other items, dine in our restaurants, and learn about Southern Illinois. His hope was that someone on a team would enjoy Murphysboro so much that they would move here and start a business, helping our town grow. While that hasn’t happened yet, the contest is thriving. This September will mark the 37th year. We’re constantly evolving the contest and are now the only tri-sanctioned event in the country, offering KCBS, MBN, and SCA sanctioned contests over two days. We’ll welcome 90 teams from 20 states and about 5,000 will attend. This event has generated several million tourism dollars. Our cook-off is considered a jewel on the competition circuit and attracts the top teams on the circuit. The saying goes, “If you can win in Murphysboro, you can win anywhere.”

How did Murphysboro become the “Barbecue Capital of Illinois?”

The “Barbecue Capital of Illinois” designation is one of which we’re extremely proud and it’s about the only resolution both political parties in the state legislature have unanimously agreed upon in a long time! Murphysboro earned this moniker not only because of the 39 years of 17th Street and the light its shined on our community, but also the rich tradition and heritage of barbecue in Murphysboro, first documented in 1916.

Tell us about your SQF-certified factory where you make 17th Street Barbecue’s line of sauces and rubs ‘in-house’ and the co-packing services to support other entrepreneurs and pitmasters so they can launch

continued on page 110

private labels.

I’m particularly proud of our multiyear initiative in building The Factory at 17th Street. Opening in 2021, we achieved three long-held goals my dad and I set before he passed away. We wanted to bring our sauce and rub production in-house, source quality ingredients to ensure our sauce tastes like the original family recipe and provide copacking services for other restaurants and businesses. Murphysboro used to have five factories, providing solid jobs for many of its residents. Building our factory provides more employment opportunities and offers a different type of career path for our team. Providing copacking services for other companies, producing quality products, and being a co-packer with whom people enjoy working was important to us, too. We’re able to run mid-size quantities of sauce and rub and we’re proud to help people launch their sauce and rub products.

Which equipment are a necessity for you? Recommend to other barbecue

businesses?

A reliable barbecue pit is the most important piece of equipment for a barbecue restaurant. The most important thing in any restaurant is consistency. Our guests want our food to be not only high quality, but to taste the same each time they visit. Any barbecue pit will work as long as you can teach each person on your staff to operate it consistently. We highly recommend Ole Hickory Pits as they are well fabricated, insulated, relatively easy to operate, and use commonly available parts. When the pit breaks down — it’s inevitable — the parts can easily be ordered or picked up from a hardware store and someone from the company will walk you through the repair. You don’t have to wait for a company to mail replacement parts. We recommend having at least two barbecue pits. You’ll want to rotate meats as they all have different cook times and, when something goes wrong, you’ll never be without firepower.

foot of space in commercial buildings greater than 25,000 square feet in size. For large corporations housed in commercial spaces exceeding the size minimum, finding solutions to minimize energy use and carbon footprint has never been more important.

Many large operators had anticipated the compliance changes from the SEC and the new laws from the City of New York. The release of Hydr8’s Zer0 Waste Pantry earlier this year gave many of these companies a jump in anticipating the upcoming requirement changes. A number of those companies were on hand at last month’s annual SHFM (Society for Hospitality and Foodservice Management) Critical Issues Conference. Several of those companies have already found significant energy-savings in their cafeterias and office spaces with the addition of the Hydr8’s Zer0 Waste Pantry.

Bianculli sees the Pantry as being an apt response to increasing demand in the market for ways for large corpora -

tions to control their energy waste, packaging waste and food waste. “With innovations like reporting programs that can quantify the kilowatts of energy saved by Hydr8’s eco-mode,” he said, “and the streamlining of processes through reduced-usage and renewable systems like compostable packaging and the leveraging of solar power, the company is setting the gold standard in energy sustainability practices and paving a way to the future.”

The SEC’s filing requirement update makes clear that there is no better time to consider energy and food waste, and the impacts of climate change on business operations. With their revolutionary Zer0 Waste Pantry, Hydr8 leads the industry in providing companies with sustainable, efficient solutions that help fight against climate change while reducing the cost burden of energy waste.

For more information regarding Hydr8 and their Zer0 Waste Pantry, visit www.hydr8.nyc.

options, while 40% of Boomers say technology has a negative impact on their dining experience at FSRs.

Takeaway: Don’t jump on a piece of technology just because of restaurant industry trends. Instead, research and understand how those trends resonate with your customers. Then, test out the potential tech to make sure it improves the customer experience.

Consider using tools that improve behind-the-scenes operations, rather than replace human contact at the front of the

5. Power Loyalty Programs

TouchBistro’s restaurant consumer trends report found that restaurant reward program membership is on the rise among U.S. diners. And, the most frequent diners are loyalty program members, with 47% of loyalty members dining out weekly or more often (8% more than the average) and 49% getting takeout or delivery with the same frequency (6% more than the average).

Not only are loyalty program members the most likely to be repeat customers, but power loyalty users in particular

can be a gold mine for restaurants. Dining out statistics show that 80% of restaurants’ revenue can come from their top 20% of customers.

Takeaway: First things first: implement a loyalty program at your restaurant. Then, optimize your rewards so they’re attractive to power loyalty users. Instead of giving away a generic free item, incentivize loyalty members to work towards cash back or a freebie of their choosing. Consider the timing of your offers as well, as Placer.ai’s restaurant trends report found that diners are visiting QSRs later and FSRs earlier than

in the past.

Take inspiration from Dunkin’ Rewards, which offers 100 bonus points to members who order ahead via their app on Mondays. This data-inspired QSR reward incentivizes habitual visits on weekdays.

Want even more insights into consumer dining trends? Download the 2024 Diner Trends Report. This research was conducted by TouchBistro: the all-in-one POS and restaurant management system. Book a demo today.

house. According to the National Restaurant Association, 4 in 10 restaurants use technology to specifically enhance their kitchen’s productivity. Introducing back-of-house technology can both improve efficiency and keep diners happy. For instance, Le Diplomate, one of the most popular restaurants in D.C., takes a low tech approach to service. Customers check in with a host, are given a paper menu, order from a server, and are presented a paper bill. This low-tech approach is working well for the restaurant, as Le Diplomate is one of the highestearning independent restaurants in the U.S.

An example of current restaurant trends: Dunkin’s email outreach to Dunkin’ Rewards members. Photo courtesy of Dunkin’.

up from desk to unlock a door again and again.”

Nancy Sanders, who tends bar at Downtown LA’s famous Golden Gopher often leaves the door open of this piece of commercial history; the bar holds the city’s oldest liquor license. She knows the neighbors see it as a neighborhood bar and know the hours, but others who turn up outside of operating hours may see it as a destination. And she hates to turn away anyone who wants to check out this iconic LA watering hole. She sees her role as part manager, part DTLA and bar ambassador and says, “I like to go in there and leave the door open. I enjoy talking to people. So it’s always nice if anyone’s going to wander through. Of course, when the door is unlocked you get people who thought it was open for service. But mostly I get people who stop in to ask when we open, and I show them the bar and then they go on their way.” She continues, “I know this isn’t for everyone. I’ve had several bartenders who don’t like to interact like that, having someone walking up on them. I like

talking to people, and I talk the bark off a tree. When somebody walks in like that there’s rarely someone who won’t want to leave.”

Getting them to leave before opening hours hasn’t been a big challenge at Hampden Yards Beer Garden which is just opening for it’s second season in Baltimore, Maryland. But their outdoor setting and style of service that relies primarily on QR codes has taken some adjustments on both the operational and guest sides. Bartender Jessie Marrero understands that a fully outdoor space might feel accessible at all times to guests, but she and her fellow bartenders have no qualms about setting boundaries and expectations. She notes, “We are fortunate nobody comes by with an attitude of entitlement. We politely let them know we open at a certain time, and we are still setting up so we wouldn’t even be able to accommodate anything early. Earlier in my career I got people who would say, ‘oh, I’ll just sit and wait.’ But I’m firm about letting them know they can’t. For us it is a full set up time. It’s

our mental break before opening to public, and our time for centering ourselves for the shift.”

Hampden Yards Director of Operations Shaun Stewart has no problem with his bartenders setting out those kinds of boundaries for guests who don’t read the clearly posted signs or notice the umbrellas aren’t even up yet because he has seen time and time again those folks will leave, walk the avenue, and come back almost to the minute the bar opens. He shares, “My experience from being there off-hours with the lights off, side gate closed, but no lock on it and me just sitting at a table is that they think we are open, and I get to see people try and come in. I don’t know why they do. There’s a clear sign and a clear entrance you can’t go into.”

He acknowledges they’re only in their sophomore season and unlike any other bar in the area as he shares, “We are a full outside drink garden. And we do everything from a QR code. So, you sit down and scan the QR code to place an order.” Perhaps the novelty of it overrides the

fact that they have a sign with the hours of operations that guests have to walk by.” Who knows?

DC bartender Chris Martino knows there’s at least one effective thing he can say to the early guest who tries to get a drink that leaves them feeling seen and not embarrassed. He shares, “I cut them off at the pass and I say, ‘Hi, I actually cannot serve you all until we open at 3.’ But they still ask what time we open, what time it is now, and if they could get a drink.”

Clearly, sometimes people don’t listen. Or they don’t want to hear it. Of course, there are other situations where it’s more than guest excitement to be at the bar or situational obliviousness, and it is important to be prepared for everything and anything when people wander in. For Sanders, who works in an area with a population of mentally ill people wandering the streets, she’s got the local police and community security team on speed dial in case of emergency. Those times, fortunately, are few and far between. She explains, “I have had to be

stern, but I have never had someone be violent. I did have someone walk in with a knife in hand, covered in blood all over. But he walked right out when I fussed at him.”

Her experience working with children must have come into play that day, but even if you haven’t had to handle a class of toddlers certainly you know there are best practices for defusing situations when someone wanders in when they shouldn’t be there.

Donohue concludes, “I am 6’3 and 290 pounds. The dangers I find myself in are much different from a woman who is 5’4 and 112 pounds. Still, you always want to be alert. Of course there’s always a possibility in situations like this that it’s a liquor board sting. Generally, they won’t stop by in hours you are not open but keep your eyes open for a gotcha. It may just be an innocent guest, and that’s inevitable unless we don’t leave doors open. We need to remember that we work in hospitality and during open hours we welcome people in. So, we need to consider that it is flattering to be seen as a place they want to be, while acknowledging that it is also deeply inconvenient when you are interrupted trying to get things done for the day. And then there are truly dangerous situations that arise because your door is open. At a time like this, here is what I recommend:

1) First and foremost, you want to stand your ground and keep an eye on exits. If things go wrong you want to be able to get out of the situation. You have no better resource in your bar then the bar itself; that is 30 inches between you and them.

2) Keep an even tone and speak respectfully. Don’t escalate. Anyone who comes in and gets loud is most likely to be disturbed already, so you want to keep them neutral.

3) If they’re not responsive – usually all it takes is to say ‘hey, I’m going to call the cops. If you say you have to call cops, then it communicates to them they’ve transgressed on a more serious level. And, if you have to call the police you don’t want to be right there. Get out, then call.

Hopefully it won’t come to that and the most irritating thing about people walking in earlier is that you’ll just continue to be astounded at the number of

people who ignore signs about operation hours or think they’re special. And you know what? Bless their heart.

SIPS TO SAVOR

Tenuta Cucco

In much of the country Memorial Day kicks off barbecue season and this year it might be nice to offer guests something they haven’t considered before with their brisket or pork belly… Tenuta Cucco’s Barolo D.O.C.G Del Comune di Serralunga d’Alba.

It’s a fresh, young and tart wine that will hold up to grilled meats yet not be too weighty on the tongue. Your glass will be filled with its bright ruby red essence wafting both the classic taste of the grape and the soil in which it grows. Count on notes of withered rose, undergrowth, prunes, liquorice and spices, tobacco and dried herbs to pair beautifully with whatever you pull off the grill and serve alongside it.

Photos courtesy of Tenuta Cucco

By Sophia Maggio

DOT FOODS TEAMS WITH CHOCO TO ENHANCE DISTRIBUTOR EXPERIENCE FOR NATION’S FOODSERVICE OPERATORS

Successful food service distributors are constantly evolving to meet the needs of their restaurant owners and enhance the customer experience. They understand that customer service is key in the competitive food industry and are always looking for ways to improve and maximize their offerings.

For decades the key to success has been a recipe of face-to-face kitchen visits. Many of those same distributors also supplemented the relationships with trade shows. Most recently, the focus has been on the implementation of the latest technology. By utilizing cutting-edge software and systems, they are able to streamline their operations, reduce errors, and provide faster service to their customers. This not only saves time and money, but also enhances the overall customer experience.

Whether it’s sourcing unique ingredients, providing on-time deliveries, or offering expert advice, these distributors go above and beyond to ensure their customers are satisfied.

Nobody understands the foundation of that end-user/distributor relationship better than Dot Foods. The Chicago, IL based company looks at the company from a truly unique perch. Dot Foods infact supports the nation’s distributors who ultimately provide the nation’s restaurants and foodservice operators with the food they serve dining patrons.

The 64-year-old family-owned company – recently welcomed the newest solution to its portfolio: Choco. The

“So distributors can achieve the same efficiency of digital ordering without having to change their customers’ ordering behaviors.” — Cullen Andrews

leading global digital ordering platform for the food industry. In April, Dot officially announced its strategic partnership with Choco, building on its legacy of innovative, distributorfirst service in the food industry.

Cullen Andrews, Executive Vice President of Dot Foods, broadly described Dot as a “supply chain company in all channels – food service, retail, and industrial – “that offers supply chain consolidation solutions.”

Andrews and his team anticipated an opportunity to integrate these solutions with two primary products offered by Choco: first, a digital storefront that a distributor can brand as its own website. Presented as a phone application, the Choco-powered storefront “allows operators to easily see the products that a distributor carries, discover new ones, and order more efficiently,” Andrews explained.

The second Choco offering, Choco AI, claims to turn a “warehouse into a powerhouse” – and lives up to its marketed potential. The e-commerce and order management platform readily integrates into a distributor’s existing ERP system and interprets different ordering methods, whether orders are made via email, text, or voicemail.

The AI-powered technology finally “converts and standardizes orders automatically into distributors’

systems,” Andrews summarized, “so distributors can achieve the same efficiency of digital ordering without having to change their customers’ ordering behaviors.”

Choco AI includes 24/7 live order processing and rapid order processing, allowing Distributor Sales Representatives (DSRs) to focus entirely on customers. By eliminating the logistics of inefficient ordering systems, Choco AI “frees up time for the DSR to not just take orders but become more of a consultant, helping customers explore different products and ideas,” Andrews envisioned.

Choco’s technologies support Dot’s overarching goal to simplify the food supply chain by focusing on excellent digital experiences, reflected by the company’s increased investment in e-commerce over the years, and complemented by its use of the redistribution model.

Redistribution expands the traditional supply chain to include manufacturers, distributors, and redistributors. By positioning itself as a redistribution company – now outfitted with the benefits of Choco technology – Dot functions “one step up in the supply chain, so we sell transactionally to the distributors who later serve operators,” Andrews explained. By purchasing large quantities of

product from suppliers and storing them in distribution centers, Dot enables distributors to order and receive products in “less-than-truckload quantities” in as little as two to four days, per their website. This relationship streamlines the food supply chain, ideally “allowing manufacturers to get their products to market faster,” Andrews summarized.

“Overall, we give distributors a chance to try new products and simplify the digital ordering process with tools like Choco, which ultimately brings value to operators and other entities downstream,” he outlined.

Dot provides its supply chain services globally via distribution centers across the U.S. and a handful of centers in Canada, although their assets are primarily in North America. The company carries over 1,500 manufacturers featuring 150,000 items and owns and operates its equipment, “which is pretty unique in terms of logistics companies,” Andrews said.

What is the primary result of Dot’s innovative spirit and streamlined, ondemand business model – paired with a digital ordering solution like Choco? “Our distributor customers are able to focus on their core product lines and increase efficiency, but they still get to choose their operators and explore new products without overstocking,” Andrews said. “And now, they can take advantage of Choco-powered technologies while maintaining their brands and personal relationships with operators.”

continued on page 120

create additional food preparation areas or accommodate supplementary equipment. This expansion in workspace empowers chefs to handle larger order volumes and more complex recipes without feeling constrained by limited counter space. By strategically reallocating square footage to food preparation, businesses can optimize their operations, ensuring smoother service and higher customer satisfaction levels even during peak demand periods.

Enhanced Operational Flexibility:

The zero-clearance design of AutoFry and MultiChef not only facilitates efficient space utilization but also enhances operational flexibility in commercial kitchens. With the ability to place these appliances in various configurations, kitchen managers have the freedom to adapt their layout according to changing needs. Whether it’s experimenting with different equipment placements or accommodating menu expansions, this adaptability ensures that the kitchen can evolve alongside the business. By remaining agile and responsive to operational demands, businesses can stay ahead of the competition and deliver exceptional dining experiences consistently.

Improved Safety and Compliance:

Maintaining a safe and compliant kitchen environment is paramount in the foodservice industry. AutoFry and MultiChef’s zero-clearance design significantly contribute to this goal by eliminating potential obstructions around cooking equipment. With unimpeded airflow ensured, the risk of fire hazards is minimized, enhancing both safety and compliance standards. By prioritizing these aspects, businesses not only safeguard their staff and patrons but also protect their reputation and minimize the potential for costly accidents or regulatory violations.

Streamlined Maintenance:

Traditional fryers and ovens often come with complex ventilation systems that require frequent maintenance and cleaning. However, AutoFry and MultiChef simplify this process with their ventless design, reducing downtime and labor costs associated with upkeep. By streamlining maintenance routines, kitchen staff can allocate AutoFry and MultiChef’s zero-clearance design represents a paradigm shift in commercial kitchen equipment, offering unparalleled space optimization and operational flexibility. By maximizing the use of available space, businesses can stream-

from page 86

Here, love and quality of ingredients is king. When it comes to creating authentic Greek dishes, Chef Theofilos knows that using the right ingredients is key. That’s why she turns to Chefs Warehouse for sourcing high-quality, specialty ingredients that help her dishes truly shine. From imported olive oils and feta cheese to unique spices and herbs, Chef Theofilos relies on Chefs Warehouse to provide her with the authentic flavors of Greece.

“In order to create truly authentic Greek dishes, it is essential to use the best ingredients available,” Chef Theofilos explained. “Chefs Warehouse has been instrumental in helping me find the authentic ingredients I need to bring the flavors of Greece to life in my cooking. My most important, and big-

line operations, enhance safety and compliance, and drive productivity and profitability.

In today’s competitive landscape, efficient space utilization isn’t just a luxury—it’s a necessity for staying ahead of the curve and delivering exceptional dining experiences to customers. Furthermore, the adoption of AutoFry and MultiChef’s zero-clearance design not only revolutionizes space utilization but also signifies a broader shift in the approach to kitchen efficiency. Beyond simply maximizing available space, these appliances embody a mindset of innovation and adaptability that is increasingly crucial in the modern culinary landscape. As businesses strive to

“Competition in the Tampa market is fierce, but I believe that staying true to my roots and focusing on creating authentic, delicious dishes has set me apart.” — Chef Christina Theofilos

ticket, ingredients come from Chefs’ Warehouse. All my flour, eggs, protein, and now some produce! My signature dish is our octopus Horiatiki made with Chef’s Fao 34 Whole Spanish Octopus. The product always comes in consistently and is the key ingredient to our octopus Horiatiki.”

“Competition in the Tampa market is fierce, but I believe that staying

true to my roots and focusing on creating authentic, delicious dishes has set me apart,” Chef Theofilos added. “This area is so diverse with so many cultures are shared and celebrated here. I am focused on sourcing the best and offering deliciousness, every single day. Consistency is everything to me. I love that Chefs’ Warehouse will always go the extra mile to make

differentiate themselves and meet evolving consumer demands, the ability to optimize operational resources becomes paramount. In this context, the seamless integration and operational flexibility offered by AutoFry and MultiChef serve as strategic advantages, empowering establishments to stay agile and responsive amidst changing market dynamics. Ultimately, embracing such advancements isn’t just about staying competitive—it’s about redefining the standards of excellence in culinary craftsmanship and hospitality.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

sure my quality needs are met. I can depend on them to deliver me consistent product, and that comfort helps make running my restaurant a little bit easier!”

“Psomi is my love story, The restaurant isn’t your ‘traditional’ Greek spot, but the tradition I grew up with,” Theofilos concluded. “Growing up, my mom always said, ‘food is love’. This menu, these offerings are inspired by mom and yiayia’s [grandmother’s] kitchen. For me, to be able to reference those flavors and memories with everyone who comes in feels like love!” That hard work and commitment to excellence has been recognized on the world stage last year as Theofilos was awarded MICHELIN Guide Florida’s Young Chef Award Winner.

CHRISTINA THEOFILOS

tissue, fats, colors, and flavors.

• Raw-to-cooked: Unlike nearly all other products in the market that are pre-cooked by production, our unique cold-based processing technology creates a filet that starts raw and transforms like fish when cooking.

• Scalable by design: Unlike many other new food processing technologies, we use off-the-shelf equipment from adjacent industries, providing a superior ability to scale more globally.

Recently, New School Foods initiated the New School Culinary Council (NSCC), with vegan chef Matthew Kenney as your inaugural advisor. Could you explain the purpose behind establishing this council?

The majority of seafood in North

from page 52

will you handle inclement weather interruptions? Will the out-of-doors menu maintain your standard fare, or will you limit the offerings?

Consideration #2: Budget & Planning

After establishing a budget, and navigating any regulatory issues, formal plans should be drawn up. Now would be a good time to bear in mind any expansion possibilities in the coming years. High priority, for both now and in the future, should be given to accommodating utilities, tablebussing issues, and wind & weather considerations. Building-in modularity here will be a major asset. Keep in mind that the versatile spaces you are creating might also be able to be reconfigured for special events.

Consideration #3: Choose The Right Equipment & Furnishings

Purpose-built appliances and furnishings are essential to your success in an open-air operation. Flexibility is key in selecting durable lightweight chairs, weatherproof tables & umbrellas, and specialized wait-stations. Cooking equipment should be wind resistant and powerful enough for in-the weeds performance, while attractive enough

America is consumed at restaurants, as opposed to being prepared at home. From the beginning, we knew it would be critical to work with chefs and culinary professionals as part of the goto-market strategy of launching and building the brand in the foodservice channel.

What motivated the selection of Chef Kenney as the first official member of the NSCC, and what specific role does he play within the council?

Chef Kenney has a tenured background in fine dining, and is globally renowned for his disruptive approach to plant-based food. We knew Chef Kenney would be vital in helping us fine-tune a plant-based salmon filet that chefs can use in a variety of recipe

applications and cuisine types.

The NSCC is described as an inviteonly collective for chefs and restaurateurs. How many chefs are envisioned to be part of this council, and what criteria guide their selection? Additionally, what are the expectations from the participating chefs? We have not set an established number of chefs for the New School Culinary Council. Working with a variety of chefs is a critical part of bringing our New School Salmon Filet to market.

You mentioned that the product was developed with chefs in mind. Could you elaborate on how New School Foods considers the consumer in its

product development process, particularly in light of this statement? The consumer is always top of mind for any food company. At New School Foods, our brand pillars center around joy and satisfaction -- delivering the perfect bite in terms of flavor, texture, and nutritional value. For New School Salmon Filet, since the majority of seafood is consumed at foodservice, we consider foodservice operators and chefs as the primary users of the product, so it must work for their needs and recipe applications, with the end consumer being their diner or guest.

For more information about New School Foods, go to: https://www. newschoolfoods.co/

to be in full view of hungry patrons awaiting their meal service.

Avoiding line-of-sight issues (with stations that would normally be backof-house) can be a challenge, as can pest control in this open space environment. Lighting, flooring, sight & sound attenuation, and decor all come into play here as they would in your indoor dining areas.

When the weather begins to turn, will you be adding heaters in order to extend the season as it wanes (or get an early jump on the spring)?

Speaking of the off-season for outdoor dining, there are several items to look out for here as well. Upon winding down where will you be storing and or securing your furnishings and equipment? Some appliances can stay in place but must be thoroughly cleaned (refrigeration condensers, grease drawers etc.), drained, and serviced at the season’s conclusion.

All in all, the grill of your dreams

will need a long winter’s nap so that it can awaken again in time for a successful spring forward.

Whether you are considering a sidewalk café, poolside dining, extra seating in your parking lot, a rooftop bar, or finally furnishing the patio, Pecinka Ferri has your back. See and taste how it all pulls together at our Hot Dog Days barbecue June 13th at the

Culinary Experience in Fairfield, NJ. https://www.pecinkaferri.com/ events

JOE FERRI

Larson, who represents the Hartford area, noted that it was a “great day for New Haven, and what a great day for Connecticut, and Connecticut pizza.” “Your reputation speaks for itself, and nobody carries that reputation better in the United States Congress than Rosa DeLauro,” added Stamford rep Jim Larson.

When DeLauro joined the apizza contingent on the Capitol steps. She warmly hugged New Haven Mayor Justin Elicker, Rick Consiglio of Sally’s Apizza and Jennifer Kelly of Frank Pepe Pizzeria Napoletana, among others. She then pointed out that even outside of New Haven and Connecticut, “There are over 100 pizzerias in the country that claim to serve New Haven-style pizza.” She thanked the visitors for “proclaiming the richness of our culture, where we all come from.” DeLauro then turned the portable PA over to Elicker, who led the crowd in a chant of, “Nothing a-beats New Haven ah-beets.”

DeLauro said that the National Pizza Day celebration in February at Ernie’s Pizzeria in New Haven was “the first time so many pizza owners got together to share their stories, and this is the next step.” Pizza historian and trip organizer

Colin Caplan, of Taste of New Haven, said that “food is us” and “these pizzerias have fed us for generations. … Now it’s time to feed them back.”

The declaration has been warmly received by other Metro New York politicians. Long Island U.S. Rep. Tom Suozzi, D-Glen Cove, N.Y., wandered by while DeLauro was visiting with her pizza-loving constituents on the Capitol steps and said he personally supported the claim. “Right now, I support Rosa 100 percent,” Suozzi said. “You guys have great pizza! I’ve been to New Haven for pizza many times.” New York Congresswoman Alexandria Ocasio-Cortez, D-14, also stopped by. Ocasio-Cortez, who represents part of Queens, posed for photos with some Connecticut veterans.

The traveling party was treated on the plane on “panuozzi” breakfast sandwiches prepared from pizza dough, of course by Sally’s Apizza. The dinner versions of those newish sandwiches are something Sally’s now serves at all of its restaurants except the original on Wooster Street.

Once the group landed, they boarded buses and went to have lunch at the Frank Pepe Pizzeria Napoletana in Alexandria, Va. As the delegation had a

buffet of Pepe’s pizzas and salads at the restaurant’s Alexandria location, Caplan said 20 more pies would be going to the Capitol as the group headed there next After their visit to the U.S. Capitol, the group went to the Vietnam War Memorial, designed by Yale University graduate sculptor Maya Lin, Caplan said.

This is not DeLauro’s first national expression of support for the State’s dining fare. It’s similar to something she did a few years back proclaiming Louis’ Lunch in New Haven, which has served hamburgers cooked in upright, castiron ovens since 1895, “Birthplace of the Hamburger.” DeLauro’s pizza declaration reads in part, “In my hometown of New Haven, Connecticut there is a specially crafted food that draws people from across the country to the City. It is called apizza — which is pronounced ‘ah-beetz’ — and is the original way ‘la pizza’ was pronounced in Southern Italy.

The trip came on the heels of several of New Haven’s iconic pizzerias rolling our regional and nation expansion program. Sally’s has added units in Stamford and Fairfield. Frank Pepe’s is set to debut in Stamford this summer. “You know, one of the best things about Fairfield County is all the New Haven pizza places are

RESTAURANT CULTURE

moving in,” U.S. Rep Jim Himes said.

While there certainly are other communities, like New York or Chicago, who have transformed pizza into their own local traditions, New Haven alone is home to more than 75 pizza-making establishments, supporting thousands of jobs and over $100 million in sales, feeding 2 million customers annually,” the lawmakers continued. On a state level, Connecticut has more than 1,200 pizzamaking establishments, producing more than 150 million pizzas and $3.5 billion in sales per year, according to the declaration.

“This is about the history of pizza in Wooster Square, going back to the early part of the 20th century,” said DeLauro, whose late father used to play basketball with the late Sal Consiglio, of Sally’s, when they were kids. “I think pizza in New Haven is not just a celebration of small business — which it is,” DeLauro said. “It’s a celebration of Italian-American culture.” “It’s about our heritage, DeLauro concluded. It’s about all the generations of people who have spent their lives crafting New Haven apizza into what it is today. It’s about what unites us as a community. “

Distributor-centered decisions like these help Dot maintain its unique position between distributors – its primary customers – and suppliers in the food service industry. The company’s partnership with Choco will make AI-driven e-commerce and order management available to more than 4,000 of its existing customers, leveraging both Choco’s cutting-edge digital tools and Dot’s preeminence as the largest food industry redistributor in North America.

When asked about the behind-thescenes of Dot’s collaboration with Choco, Andrews answered honestly: “We almost never enter into these types of partnerships, so we’ve done our due diligence to ensure we picked a partner like Choco who’s just as distributorcentered, and who’s equally committed to strengthening the relationships between distributors and operators, never disrupting them.”

For more information about Choco technologies, existing Dot customers can contact their Dot sales representative and/or Georgie Thomas, Head of the U.S. at Choco, at georgie@choco.com.

or close-out their check while at their table, cutting down on the time waiters need to spend at each table and increasing profits due to the ease of ordering.

Citrin Cooperman offers services to assist restaurants and other businesses in the hospitality industry with compliance, audits, and cyber- and technology-related risk evaluation. When dealing with these issues, it is important to work with a specialist who has an understanding of the industry and experience dealing with operations, documentation, and all the steps in between.

To learn more about how Citrin Cooperman’s Restaurants and Hospitality Industry Practice can help your business, reach out to Bob Gilbert at rgilbert@citrincooperman.com.

from page 88

“Citrin Cooperman” is the brand under which Citrin Cooperman & Company, LLP, a licensed independent CPA firm, and Citrin Cooperman Advisors LLC serve clients’ business needs. The two firms operate as separate legal entities in an alternative practice structure. The entities of Citrin Cooperman & Company, LLP and Citrin Cooperman Advisors LLC are independent member firms of the Moore North America, Inc. (MNA) Association, which is itself a regional member of Moore Global Network Limited (MGNL). All the firms associated with MNA are independently owned and managed entities. Their membership in, or association with, MNA should not be construed as constituting or implying any partnership between them.

FOODS FROM SPAIN

from page 14

“In a market saturated with processed foods, we offer real ingredients that fit a healthy diet. Our products are non-GMO, certified organic, and meet the latest sustainability standards. We are committed to promoting Spanish food products in the American market through targeted promotional programs and partnerships with retailers and distributors.”

“As we navigate the ever-changing food industry landscape, we remain relevant by staying connected with Spanish and American companies. Our booth at the Specialty Food Association’s Summer Fancy Food Show will provide networking opportunities

from page 18

of saves that went viral, like one of a toddler filmed at an Eggs Up Grill in South Carolina. When the paramedics were unable to clear the obstruction using back blows, a patron ran out to his car and brought in his six-year-old LifeVac (a testament to its longevity) and quickly saved the boy’s life. Eggs Up Grill then placed the device in all of their locations, and fortunately, the LifeVac rescued another choking person in one of their restaurants a short while later.

Now, a LifeVac device can be found in every Costco and IKEA store around the world. “If I owned a large restaurant chain – or any restaurant, for that matter – I’d request a discount on my liability insurance for putting it in,” Lih advised. At this point, he noted, most insurance companies will recommend purchasing a LifeVac. With choking claiming countless lives per year, and the risk of incurring a hefty lawsuit for an in-restaurant death, having a device on hand seems like a no-brainer: “It’s the best way to protect yourself morally and financially,” added Lih.

The LifeVac’s simple use also makes it a no-brainer. Whereas defibrillators require intensive and long training to learn to use, the LifeVac was designed to be intuitive – enough so that anyone could pick one up and save a life:

for attendees, and we are always open to collaborations with other organizations in the food industry.”

For those interested in Spanish wines, Shaw and his team can connect US importers and sommeliers with more information. Foods and Wines from Spain are located at the NY Chrysler Building, where we promote our identity with passion and dedication.

For more information on Foods and Wines from Spain please explore the resources and list of events on their website. www.foodswinesfromspain. com

“It’s really simple – you push it down and pull it up – that’s it,” Lih stated. Its’ design is intentional – “I thought about how I’d feel if it were my own daughter – I knew it needed to be easy to use in a panic.” The company also provides restaurants with a short training video to teach others how to use the LifeVac; each kit also comes with a training device, and a certificate once both have been completed.

Having saved more than 2,000 people from a premature death by choking, the LifeVac’s accomplishments and excellence speaks volumes in itself. Motivated by a personal experience, Lih took matters into his own hands to create a product that is as simple, efficient, and effective as possible. While it’s clear that financial success has never been Lih’s priority, the LifeVac, for obvious reasons, has become a huge hit – and will, undoubtedly, continue to save many more lives.

For more information about LifeVac, visit https://lifevac.net/

LIFEVAC

gram. This unconventional approach allows him to have complete control over the menu and the dining experience, ensuring that every dish is perfectly paired with the right wines. “This enables us to perfectly pair the right foods with an innovative selection of wines,” Woltz noted.

Woltz’s vision for Bibliotheque goes beyond just serving delicious food. He has created a dining experience that is truly unique and unforgettable. He has created a menu that features specialty items that are both innovative and delicious. From breads from Daniel Boulud to platters inspired by a world of tin fish offerings from A Priori, the menu showcases Woltz’s passion for food.

During the day, from 10 am–4 pm, Bibliotheque is a traditional bookstore-café—although with an emphasis on great coffee and pastries. They offer sandwiches as well, and comfortable seating including sofas, armchairs, and banquettes. Once 5 pm hits, the laptops go away (they follow a strict no-laptop policy in the evening), and the space transitions into more of a wine bar, complete with a host and the opportunity to

make reservations. They offer small plates and light bites, but the real focus is on wine, with 20 by-the-glass options available. The space is darker and candle-lit by night, but of course, the books are still there to be read and enjoyed by customers.

“It’s a great place for book clubs,” Jacono said. “We often have groups come to have dinner or a glass of wine while they read or talk.” They also welcome events, both public and private, from book talks and author events to performances. “We love events, especially put on by people who are involved in literature and enjoy the space.”

What’s next for Woltz and the Jaconos? “We’ve been asked so many times if we’re going to expand that we can’t ignore it,” Jacono said. They hope to open a second location in the city before potentially expanding out of state, but it doesn’t end there; “We’d love to expand to Europe,” Jacono said, “where there’s a real café culture with less emphasis on laptops.”

For more information, visit their website at bibliothequenyc.com

ing federal labor law requiring a union to be elected before representing employees, but that doesn’t concern OSHA since, in their view, the representative would not be involved in collective bargaining during the inspection. In granting access, this new rule provides union organizers with a literal new physical path into a non-union workplace. Additionally, bringing unaffiliated third parties onto a worksite creates issues relating to liability. For example, if an employer requires worksite visitors to wear personal protective equipment (PPE) on the worksite, then the employer may have to provide PPE to the third-party visitor to comply with the OSHA rule. Incredibly, OSHA specifically states in the rule that it will not be liable for the actions of the third party, as they are not OSHA employees. While the rule does provide that the third-party individuals must stay near the CSHO during the inspection, this is little comfort to an employer now faced with a third-party individual who may act inappropriately in any number of ways.

From causing injury or property damage, to reviewing confidential information or trade secrets, to potentially violating employee and customer privacy, the presence of the third party creates significant legal risk.

III. How Employers Can Prepare

Employers must familiarize themselves with the new “Walkaround Rule” to understand the requirements and risks they now face when subject to an OSHA inspection. Further, employers must establish clear written policies and procedures on how managers should act when interacting with OSHA during an inspection, and who to contact if, and when, a CSHO appears on-site. Managers should also receive training regarding the new rule and the employer’s policy. Finally, employers should not hesitate to contact legal counsel if OSHA is attempting to conduct a workplace investigation, as counsel will be able to guide the employer through these thorny issues.

Without diners to worry about, they can focus their layout on what is most efficient in the kitchen. They no longer need to worry about the customer experience as they park, walk in, are seated at a table, and enjoy their meal. Kitchens can be streamlined for efficiency and storage can be maximized.

There are also lower staffing costs. There is no front-of-house staff for a ghost kitchen, and virtual kitchens can support multiple brands, meaning shared costs for back-of-house staff. All of these reduced costs lower the barrier of entry, making this an attractive choice for entrepreneurs.

On the other hand, ghost kitchens rely on delivery apps, which take a hefty cut - often 30% - of the sales. Competition among restaurants can be fierce, and ghost kitchens often operate without the brand recognition of traditional restaurants.

Flexibility

The delivery-only model offers additional flexibility that traditional restaurants just don’t have. It’s easier to pivot towards new trends or test new concepts with a new brand operating out of the same kitchen. By doing so, they don’t risk any of their positive brand capital, as a traditional restaurant might if they changed their menu too much or too often.

They can also scale easily. A popular traditional restaurant only has so much seating. Adding another location requires substantial research and upfront capital. If your location is too large for your customer base, you have a lot of wasted real estate costs. Ghost kitchens can support as many brands as necessary until they are at maximum capacity. If they need more space, it’s far easier for some brands to move to a new space or to add capacity in the existing location.

Lower operating costs lower the risk of making changes in the kitchen, which in turn allows for more innovation. Risk taking does not mean ill-informed, however. The amount of software used to take orders and otherwise manage the restaurant results in a plethora of data on what consumers are ordering and when. That makes it easy to make

data-driven decisions and pivot to consumer trends. This includes diet-specific menu offerings, like plant-base or gluten-free. This is mutually beneficial for restaurants and consumers - consumers get more of what they want, and restaurants can make these changes more easily due to the flexibility ghost kitchens provide.

Adapting to Changing Consumer Behavior

Delivery apps were already on the rise prior to 2020, but the pandemic dramatically spurred its growth. Covid-19 deeply impacted many consumer behaviors, and food delivery services soared as people adapted to closed dining rooms, shortages in grocery stores, and spending much more time than usual at home.

As a result, ghost kitchens thrived. The hope, at least for investors and entrepreneurs, was that this trend would continue upward, but that hasn’t been the case. Consumers value authenticity and the experience economy has rebounded. Both of these trends together have created challenges for ghost kitchens.

Authenticity and Clear Communication

Until recently, most consumers were unaware of the existence of ghost kitchens. As they became more popular, consumers gained awareness, but not necessarily in a good way. Some discoveries made the rounds on social media, and customers felt deceived. In some cases, they thought they were supporting a local restaurant only to discover it was a chain they would not have normally patroned. In other cases, they tried to find more information on the restaurant, or even go in person, only to realize it wasn’t as they expected. Right or wrong, they felt duped.

As ghost kitchens grew in popularity, menus in delivery apps became repetitive, as multiple brands operating out of the same kitchen offered much of the same menu options. This created a confusing and frustrating consumer experience.

Because of these failures to meet customers’ expectations, some food deliv-

ery platforms have put additional rules in place for ghost kitchens or required them to identify as such so consumers can make better informed choices.

Branding

One supposedly positive attribute of a ghost kitchen is the ability to create a brand without the real estate. New restaurants can start up with less capital, and existing businesses can have different menus without altering the theme of their traditional restaurant. The owner of a pizza joint is no longer constricted to just pizza, they can also spin up a burger menu under a different brand name.

But a brand is more than the food it serves. People are attached to the physicality of their favorite diner. They are more loyal to businesses when they have a multifaceted relationship with that brand. Exclusively ordering food from delivery apps does not achieve brand loyalty the same way a good dining experience does in a restaurant.

Time to Give Up the Ghost?

The trajectory of ghost kitchens may be uncertain, but it’s not all bad news for ghost kitchens. Food delivery has maintained a higher popularity than before the pandemic. Ultimately, consumers appreciate the convenience of ordering food online and enjoy experimenting with new options. Ghost kitchens combine technology and innovation to create a consumer experience filled with convenience and choices. The future looks bright if delivery platforms and ghost kitchens can build trust with consumers.

Joy Pouros works as the authority writer in the Training department at Culinary Software Services, where she writes on topics as diverse as human resource issues to increasing profits. Joy entered the industry working as a Nutritional Aide in the Chicagoland area before moving into writing and consulting. Joy now specializes in marketing and public relations and writes for a variety of industries.

Last month, the Department announced updated nutrition standards for school meals that will be gradually updated to include less sugar and more flexibility with menu planning between Fall 2025 and Fall 2027. The new grant funding further demonstrates the BidenHarris Administration’s commitment to improving access to nutritious school meals.

The announcement of the new funding comes on the heels of the USDA’s $100 million Healthy Meals Incentives Initiative. The Department announced the first round of grant awards for school food systems transformation to Boise State University’s Center for School and Community Partnerships awarded a total of $1.67 million in grants to 12 rural school districts. These Supporting Community Agriculture and Local Education Systems grants, also known as Project SCALES grants, will help schools establish partnerships that make it easier for them to buy local foods. Further, the school districts will strive to bolster the K‐12 school food system by sharing best

practices with USDA and other stakeholders through web content, social media, and print materials.

The Chef Ann Foundation awarded grants to eight project teams across the nation, for a total of $4.79 million in grants. These Partnerships for Local Agriculture & Nutrition Transformation in Schools grants, also known as PLANTS grants, will support projects that are led by local partners with systemic and equity-driven approaches to transforming school food supply chains. The PLANTS grants will strengthen relationships among stakeholders, including but not limited to producers, processors, school districts, and school food purchasing cooperatives.

In the near future, additional awardees will be announced from Full Plates Potential and the Illinois Public Health Institute’s Lake Michigan School Food System Innovation Hub. Further, funding opportunities will be available for additional food systems transformation grants from Project SCALES and Lake Michigan School Food System Innova-

“This financial support is part of USDA’s deep commitment to ensure schools can continue to provide students the critical nutrition they need to grow, thrive, and reach their full potential.” — Kumar Chandran

tion Hub.

Each year, FNS awards Equipment Assistance Grants to states based on their overall school lunch participation. States then competitively award the funds to eligible school districts that participate in the National School Lunch Program. FNS is providing $10 million in grants for schools to invest in new food service equipment that will enable them to continue serving nutritious meals. School districts can use the funds to purchase upgraded equipment that will support a number of intiatives. These include improving nutrition and quality of meals, including supporting the implementation of updated nutrition requirements for school meals. Funding can also be used for serving and storing fresh foods, including those sourced from local farmers and food providers

or implementing a scratch cooking program. Schools can also use the grants to establish or expand school breakfast and improve food safety.

FNS opened applications for its Fiscal Year 2024 Team Nutrition Training Grants for Meal Pattern Modernization and Retention and Mentorship Opportunities. The grants will help states capture best practices in preparing nutritious meals from their school nutrition professionals. This knowledge will help schools meet updated school nutrition standards that will be implemented in coming years. Applications close on July 16, 2024. States may apply for up to $800,000 in grant funds. USDA expects to award a total of approximately $9.6 million in grants through a competitive award process and plans to announce the awards later in 2024.