Total Food Service June 2012 by Total Food Service

// NEWS

HEALTHY EATING

Unilever Food Solutions’ ‘World Menu Report’ Shows Metro NY Diners Face Barriers to Choosing Healthier Options, Launches ‘Seductive Nutrition’Approach to Menus New Program Highlights Need for Slightly Healthier Dishes That Taste and Sound Good

nilever Food Solutions’ latest World Menu Report titled “Seductive Nutrition” finds that U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action. While 52 percent of U.S. diners surveyed said they frequently look for healthy menu options when eating out, 70 percent prefer to treat themselves when they place their order. Nearly 40 percent of diners say the

“healthy” option sounds less “tasty” or may not be as filling. To help diners overcome these barriers and change perceptions, Unilever Food Solutions is recommending a simple solution for restaurant chefs and operators called “Seductive Nutrition.” “Seductive Nutrition” is a new approach to menu development that nudges guests to choose a slightly “healthier” option when eating out. It includes a “Seductive Nutrition” tool that takes a before-and-after look at

Unilver's new program offers a number of features including reducing calories and enhanced menu descriptions

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“Seductive Nutrition” is a new approach to menu development that nudges guests to choose a slightly “healthier” option when eating out. ten top menu items updated with small changes to improve their nutrition profile, reduce calories and enhance their menu descriptions. The good news for the industry is that this approach can help make operators’ businesses healthier too. “Seductive Nutrition” and the report’s focus on health and nutrition highlight one of the fundamental initiatives that Unilever Food Solutions is dedicated to addressing through its enhanced consultation services. Through its “Your Menu” service area, Unilever Food Solutions provides tools to chefs and operators to help create nutritious, healthy and profitable menus. “If diners are looking for more healthy food, it’s our duty to make healthy options available, but we also still want guests to be satisfied with filling, tasty dishes,” said Unilever Food Solutions’ Corporate Executive Chef

Steve Jilleba, CMC. “‘Seductive Nutrition’ is about balancing the health and appeal of your menus. For example, by using ingredients like leaner cuts of meat and more aromatic spices to flavor instead of lots of salt, chefs can make dishes that are appealing and taste delicious while being a little bit healthier.” Restaurant guests are not looking for dishes to be completely revamped or restaurant menus to be overhauled. More than two-thirds of diners would prefer to have just “slightly healthier” menu options to help them make their eating decisions. The survey also found that updated menu descriptions could help entice diners to select the healthier dishes on the menu. As a part of the survey, diners were provided with a healthy dish described on two menus

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// NEWS

ACQUISITIONS

The Vollrath Company Acquires Polar Ware, Stoelting Vollrath President and Chief Executive Officer, Paul Bartelt, recently announced the acquisition of Kiel, Wisconsin based Polar Ware Company including the Stoelting operation. Stoelting is a diverse manufacturer with three primary divisions: food service, cleaning and process equipment.

olar Ware is also a varied, multi-industry manufacturer that predominantly serves the foodservice industry by providing a selection of smallwares, serving equipment, and components for OEM customers. Stoelting’s Foodservice Division offers a broad and premium line of soft serve ice cream and frozen beverage dispensing equipment that supports a fast growing area in foodservice menu development. Stoelting supplies freezers to thousands of retail and foodservice companies, and is recognized as a leader in frozen treat technology. The company’s full line of frozen treat equipment in countertop or floor models, includes soft serve, custard, shake, batch freezers and frozen beverage equipment including slush and carbonated slush offerings. Stoelting’s Cleaning Equipment Division designs and manufactures a complete line of industrial parts cleaning equipment for general industrial and electronics assembly applications. The company’s Process Solutions Division designs and manufactures a full line of USDA approved cheese making equipment, with a long history of providing high quality cheese vats, curd tables, block formers, draining and matting conveyors, as well as salting belts. Polar Ware has been providing food-

service products for industry professionals with an extensive selection of durable, high quality, deep drawn products for the foodservice and healthcare industries. The foodservice product line includes steam table pans, chafing dishes, stock pots, mixing bowls, serving trays and utensils, and a wide variety of other kitchen items. In terms of operations, Polar Ware and Stoelting will remain separate entities under The Vollrath Company and continue to service their existing channels. Both companies will conduct business as usual for the foreseeable future. “Combining with Polar Ware/Stoelting allows Vollrath to diversify and greatly expand our offering of equipment and smallwares and it further establishes Vollrath as a foodservice industry leader,” said Bartelt. “Also, we will continue to support Stoelting’s strong engineering and manufacturing capabilities, enabling the company to continue to service its customers in this growing segment of the foodservice market.” Both Vollrath and Polar Ware can trace their roots back to 1874 when Jacob J. Vollrath opened his first enamelware plant in Sheboygan, Wisconsin. In 1907, Andrew Vollrath, Jacob’s son, left The Vollrath Company to establish the Polar Ware Company. “It is wonderful

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to see these two family-owned businesses come back together again after more than 100 years,” commented Terry Kohler, current owner of Vollrath and great-great-grandson of Jacob Vollrath. “Together, we can create an even stronger company that is positioned for continued success. It also furthers both our family’s long-standing commitment to the well-being of the greater Sheboygan area community.” Walter Vollrath, the current Polar Ware owner and great-grandson of Andrew Vollrath, added, “Four generations of Vollrath’s have been at the helm of the Polar Ware Company, and I feel very honored to be one of them. I, my wife Mary Jo, and daughters Kate and Anna feel God has extremely blessed our family. We know that the reuniting of these companies, as well as the Kohler and Vollrath families will lead to the ongoing growth of our businesses, our employees and our community.” For more than 137 years, The Vollrath Company, L.L.C., has been setting the standard as a manufacturer of quality equipment and smallwares supplies for the foodservice industry. Vollrath offers the largest selection and best value for prep, cook, and serve foodservice solutions. Established in 1905, Stoelting’s tradition of quality, performance and environmental awareness is the result of our many years of expe-

rience in equipment design, fabrication and manufacture. Since 1907, Polar Ware has been providing products for industry professionals with an extensive selection of durable, high quality, deep drawn products and serving equipment.

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2012 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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// NEWS

REAL ESTATE

MTA Set To Bring 12K Plus Sq. Foot Eatery To Grand Central As Grand Central Terminal approaches its 2013 Centennial, the Metropolitan Transportation Authority will be celebrating the station’s 100th birthday by creating and marketing two major retail spaces inside the station.

or the first time available for lease, the MTA is making available a 12,300-squarefoot space on the west side of Vanderbilt Hall – the station’s former main waiting room – for a sitdown restaurant and takeout area, as well as a 4,700-square-foot underdeveloped area above Grand Central Market. The new restaurants, which are slated for a 2013 opening, will coincide with the terminal’s centennial year, which kicks off in February. A request for proposals will be issued later this month. Nancy Marshall, the MTA’s director of Grand Central Terminal Development, says that the station’s built-in foot traffic makes the locations “spectacular” for food service businesses. The terminal is the second mostvisited place in New York City after Times Square, with 750,000 visitors a day. “Vanderbilt Hall is visually stunning, and a restaurant above the vibrant Grand Central Market promises to have tremendous cachet,” she says. The terminal which recently became home to a new 23,000-squarefoot Apple flagship store on the North and East Balcony is also welcoming shoe and fashion designer Vince Camuto and Shake Shack, part of Danny

“The station’s built-in foot traffic makes the locations “spectacular” for food service businesses. The terminal is the second most-visited place in New York City after Times Square, with 750,000 visitors a day. Vanderbilt Hall is visually stunning, and a restaurant above the vibrant Grand Central Market promises to have tremendous cachet.”

Meyer’s Union Square Hospitality Group to the station. The terminal has 100 retail tenants, which generated approximately $27 million in rental income for the transportation agency in 2011, according to the MTA. The new retail spaces are also part of the MTA’s effort to generate revenue. It is operating with a $24 billion capital budget for the next seven years to fund major infrastructure projects such as the Fulton Street Transit Hub, East Side Access and the Second Avenue Subway. “We are looking to achieve the maximum economic return we can from each property that we control,” says Jeff Rosen, MTA’s director of real estate.

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“The success we’ve had at Grand Central mirrors our efforts elsewhere and shows the way forward for all our properties, large and small.” Over the last five years, 45 retail leases in Grand Central have expired and have been replaced at higher rents than the previous users, a sign of the station’s strength as a commuter hub and retail destination. “Even in these lean economic times, each and every time we’ve had a lease expire, the bids have been above what the previous tenant was paying,” Marshall says.

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// NEWS

EVENTS

Caesars Entertainment Unveils Plans For 2012 Atlantic City Food And Wine Festival The 2012 Atlantic City Food and Wine Festival is slated to commence on Thursday, July 26 with events running through Sunday, July 29.

rguably one of the strongest celebrity chef line ups to date, this year’s culinary superstars include: Tom Colicchio of Top Chef fame, Food Network’s Tyler Florence and Anne Burrell, Robert Irvine, and Aaron Sanchez, and New Jersey’s favorite pastry chef, Buddy Valastro. A gastronome favorite and newbie to the Atlantic City Food and Wine Festival is Andrew Zimmern, an exciting addition. The Signature Event of the Atlantic City Food and Wine Festival, The Grand Market will truly be the dining highlight of your year! This world of indulgence will excite, inspire and amaze as you eat and drink your way through this tasting village. Showcasing more than 100 stations featuring foods, wines, ales, liquors and more from world renowned restaurants and brands, you’ll experience it all during a fourhour journey. Culinary demonstrations by celebrity chefs will provide you with myriad ways to enhance your own dining experiences. In 2007, Caesars Entertainment, (then Harrah’s Entertainment) launched a two-day food and wine event called Toast to the Coast in Atlantic City. This event featured a

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// NEWS

LEGISLATION

Ocean City Restaurants React As Voters Ban BYOB The same disdain for alcohol that drove Christian clergymen to establish this Jersey shore town that calls itself America’s Greatest Family Resort led voters to overwhelmingly reject a proposal last month that would have let restaurant patrons bring their own wine or beer to enjoy with dinner.

referendum on whether BYOB should be allowed was soundly rejected by a 2-to-1 margin. Final unofficial tallies showed the referendum received 3,137 “no” votes, and 1,425 “yes” votes. Turnout was heavy in what one polling worker compared to the number of voters who would turn out for a presidential election. The question had divided this family friendly resort, where beauty pageants, hermit crab races and french fry sculptures are highlights of the summer. “The charm of this town is being dry,” said Edward Dolceamore, owner of the Tradewinds Motel, where an electronic message board flashed “No BYOB in Ocean City” on Election Day. “There are less crimes and drugs here because it’s dry. Leave it alone; don’t mess with it.” The issue is one that has roiled Ocean City for decades. The referendum had been framed as a struggle between traditionalists who fear that allowing drinking at restaurants would wreck the family-friendly atmosphere Ocean City has worked hard to build and those who say the city’s struggling eateries can’t afford to lose any more business to mainland restaurants that serve liquor. Ken Cooper, a leader of the effort to

The issue is one that has roiled Ocean City for decades: whether to allow restaurant patrons to bring their own beer or wine to enjoy with dinner. Polling places were buzzing last month as voters turned out in droves to weigh in on the referendum. reject the proposal, said being a dry resort has always been the bedrock of Ocean City’s appeal. “People come to Ocean City because of the no alcohol,” he said. “That’s the reason why people vacation here or buy homes here. It sets us apart and makes us a family resort.” Had the measure been approved, it would have taken effect immediately. A common joke heard in City Hall among residents who gathered to watch vote results come in was, “How much you got in your car?” Some restaurants informally tolerated BYOB until a 1984 city ordinance prohibited it. The ballot question dealt only with the consumption of alcohol at restaurants; businesses still wouldn’t be allowed to sell.

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Voters in a dry New Jersey seaside community that calls itself America’s Greatest Family Resort decided this month whether the threat of competition outweighs their fears of turning a vestige of the temperance movement into a destination for “Jersey Shore”type shenanigans. The issue is one that has roiled Ocean City for decades: whether to allow restaurant patrons to bring their own beer or wine to enjoy with dinner. Polling places were buzzing last month as voters turned out in droves to weigh in on the referendum. It has been framed as a struggle between traditionalists who fear that allowing drinking at restaurants would wreck the family-friendly atmosphere

Ocean City has worked hard to build, and those who say the city’s struggling eateries can’t afford to lose any more business to mainland restaurants that serve liquor. Ocean City dates to 1700, when whaler John Peck began using the barrier island as a place to store freshly caught whales. In 1879, four Methodist ministers bought what was then called Peck’s Beach to establish a Christian seaside resort. One of its main features was to be a permanent ban on the manufacture and sale of alcohol, something Ocean City has used as a selling point since the 1890s. The measure excludes boardwalk businesses from BYOB and sets no limit on the amount of beer or wine a customer can consume with dinner. The law would set BYOB hours from 2 p.m. to 11 p.m. A commonly voiced fear among BYOB opponents is that Ocean City would become overrun with drunken young adults who have changed the reputation of other boardwalk towns along the Jersey shore. Seaside Heights is a frequently mentioned boogeyman here, as is the MTV show “Jersey Shore,” which is set there. But supporters say Ocean City’s restaurants are struggling to hang on while playing at a disadvantage to competitors just a few miles away that offer full bars. Ocean City has lost nearly a quarter of its year-round population in just the past 10 years, falling to 11,701 residents. That, supporters say, makes it even more imperative for Ocean City businesses to keep customers in the city rather than watching them drive off the barrier island to enjoy a drink with dinner.

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// SCOOP

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

Rivera Returns In Style At New Eatery SCOOP notes that injured Yankee pitcher Mariano Rivera was the toast of new restaurant Siro’s at a party last month to celebrate his April/May Gotham magazine cover. The greatest closer in baseball history posed for pictures with fans and politely sidestepped questions about the team at the bash at the Second Avenue restaurant, the Manhattan outpost of the

Mariano Rivera was the toast of new restaurant Siro’s at a party last month to celebrate his April/May Gotham magazine cover.

Saratoga Springs eatery. Rivera and “Entourage” stars Kevin Connolly and Kevin Dillon are among the owners. While he was coy about his future, Rivera told Richard Gere, who interviewed him for Gotham and asked if he would retire after this year: “I don’t know. But I’ll tell you it’s been a great journey, but I do miss my kids a lot. It’s hard seeing your kids then you’re separated for a few weeks, but at the same time you have your love for the game, that drive that’s always there. New York has been a blessing for my family and me. But it’s a decision to be made, and hopefully we made the best one for everyone.”

High End Set For Riverdale Restaurant SCOOP is excited to note that Erick Caceres will open Oregano Bar & Bis-

two establishments share the carcass without sacrificing standards. At Bark’s three locations in Brooklyn and Manhattan, patrons use biodegradable forks and drop food waste in composting bins. But buying a locally raised steer in full, 750 pounds of meat tro, a 3,000 square-foot, lavishly designed, “Franco-Iberian” eatery in the high-income northern Bronx neighborhood that’s historically a dead zone for dining. It will have 133 indoor seats and generous outdoor seating as well. Caceres founded Mamajuana Café in Inwood, so successful it’s been widely franchised, although he’s no longer involved. The rent is $14,000 a month under a 15-year triple net lease from landlord Friedland Properties, the same Friedland that owns much of Madison Avenue.

Tri-State Restaurants Steer In Same Direction SCOOP sees that for conscientious chefs in the city, whole-animal butchering has become the new model for moral meat: an entire creature used from head to tail in a single kitchen. But some restaurants are just too

Their pact is one example of trading that goes on as chefs devise creative ways to work with the region’s small cadre of ethically focused meat suppliers.

or more, would have far outstripped the need for beef. Co-founders Brando Gillis and Josh Sharkey made a deal with their butcher Jake Dickson

of Dickson Farmstand, to go splits on a steer each week. “It’s a symbiotic relationship,” Mr. Sharkey explained. Mr. Dickson keeps the pricier cuts for retail customers at his butcher shop in Chelsea Market, and Bark takes the brisket, top round and other parts to grind for its hamburger and chili. It works out well for purveyors too, with a guaranteed taker for less popular parts. “We don’t have a big enough retail market for the ground beef and steer cuts,” said Mr. Dickson. Their pact is one example of trading that goes on as chefs devise creative ways to work with the region’s small cadre of ethically focused meat suppliers.

Luxury Chinese Restaurant Chains Debut In Manhattan SCOOP wants you to know that the world’s only luxury Chinese restaurant chain, Hakkasan, landed in New York last month, making its long-awaited debut with a $10 million installation on a gritty block just steps from Times Square and not wasting time to recoup that investment, it offers a few

Co-founders Brando Gillis and Josh Sharkey made a deal with their butcher Jake Dickson of Dickson Farmstand, to go splits on a steer each week.

small to have a cow. The solution: steer-sharing arrangements in which

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The first Hakkasan opened in London in 2001, in a basement off an obscure alley. It combined velvet-rope cachet, a stunning setting bathed in indigo light and a menu of appealing, well prepared though not always authentic Chinese food, devised by Alan Yau.

dishes with three-figure prices. The first Hakkasan opened in London in 2001, in a basement off an obscure alley. It combined velvet-rope cachet, a stunning setting bathed in indigo light and a menu of appealing, well prepared though not always au-

The chain, now with a second London location, an outpost in Miami Beach and branches across Asia and the Middle East, and with plans for San Francisco, Las Vegas and Los Angeles, closely maintains the original formula.

matched slabs of Carrara marble, lighted dimly enough to avoid evoking Forest Lawn. The 60-foot bar, in blue frosted glass, takes its cue from Miami more than London. There is more seating in the bar, for walk-ins, who can order from the regular menu. And touches of pink embroidery on some upholstery are a departure from the chain’s typical black, blue and gray. The chef, Ho Chee Bon, from Aalaysia and the executive chef for the restaurants in the United States, said the food is Cantonese. Most entrees are $22 to $88 though prices run to $888 (a lucky number in China) for Japanese abalone with black truffle; Peking duck with Kaluga caviar is $345; and whole suckling pig is $295. Niall Howard, the chief executive of the company says many of the staff including the manager, Scott Gingerich, have worked in New York and know the dining landscape. “We’re not imposing ourselves on New York,” Howard said.

Food Trucks On 15th Floor thentic Chinese food, devised by Alan Yau. He sold his interest in 2008 to Tasameem, an investment company in Abu Dhabi. The chain, now with a second London location, an outpost in Miami Beach and branches across Asia and the Middle East, and with plans for San Francisco, Las Vegas and Los Angeles, closely maintains the original formula. Though the restaurants are no longer designed by Christian Liaigre, who did the original, people who were with him now do the work, including Giles & Boissier of Paris, which designed the New York property. Despite the restaurants’ size, the New York space is 11,000 square feet and seats 200; they offer intimacy, with targeted lighting in dining areas separated by lattices. In New York, diners enter through an 80-foot corridor encased in

SCOOP notes that New York, the most vertical of cities has become a tad blasé about its skyscraper, high-

This is the first indoor vertical food-truck court in the city, and as far as I know, the country.

rise malls and multistory restaurant collections. At last, though, it has a fresh take on the perpendicular: the vertical food-truck court. Every weekday in recent months, fancy-food trucks have been rumbling into the

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gigantic freight elevator of the Starrett-Lehigh Building at 601 West 26th Street in West Chelsea. After being hoisted aloft they roll out into the concrete truck bays on the upper floors of the 81-year-old, 19th story commercial building. There, they post menus

did a brisk trade in chicken-Thai-basil dumplings with peanut satay dip. “This is the first indoor vertical foodtruck court in the city, and as far as I know, the country,” said David Weber, president of the New York City Food Truck Association, which was asked three months ago by the building’s owner, RXR Realty, to bring in a rotating roster of a dozen food trucks, including Mexicue, Red Hook Lobster Pound Truck and the Gorilla Cheee Truck. Today, most of the industrial tenants have departed in favor of advertising and design firms, as well as Martha Stewart Living, Hugo Boss and Tommy Hilfiger. Denise Rodriguez, a vice president at RXR said that for those kinds of tenants, “We had to be sure of the quality of the food.”

Your Chef for The Night Is….

The other day on the 12th floor, Van Leeuwen Artisan Ice Cream was hawking its Michel Cluizel chocolate cones.

and proceed to sell inventive meals to office workers and their guests. The result is something like an elevator ride in a department store imagined by Willie Wonka. The other day on the 12th floor, Van Leeuwen Artisan Ice Cream was hawking its Michel Cluizel chocolate cones. On Floor 15, the Treats Truck was dispensing its chocolate Trucker Sandwich Cookies and the occasional Kitchen Sink Crispy. On 17, Coolhaus Ice Cream Sandwiches was selling its decidedly vertical Three-Story concoctions, two scoops of ice cream scoops served between two cookies. Downstairs, in front of the entrance, Valducci’s Original Pizza offered thin-crust Sicilian pizza with fresh basil. On the street, a Rickshaw Dumpling Truck

SCOOP says “How about a dinner party for 8 or 10 at home, cooked by an accomplished and maybe even a famous chef?” Kitchit, an online service that started last year in San Fran-

We see this as mainly an alternative to dining out with friends in a restaurant. You do not have to pay for the restaurant’s overhead or their markup on wines. cisco and last month in Los Angeles, has just landed in New York. It offers custom-tailored dinners, lunches, brunches, cocktail parties and even picnics and barbecues at home, with

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chefs doing all the shopping and cooking. Kitchit is the brainchild of three entrepreneurs, Brendan Marshall, Ian Fersugon and George Tang, who say they have been running more than 100 events a month in California. For New York, their Web site lists celebrity chefs like Floyd Cardoz of North End Grill, Dan Kluger of ABC Kitchen and Harold Dieterle of Kin Shop along with several private chefs and cooking instructors. You decide the budget, starting at $40 a person, including tips and tax. Wines and other beverages, flowers, waiters and other extras are additional. Then you request a date, survey the choice of available chefs and the matchmaking begins. The host works with the cook to determine the menu. “We see this as mainly an alternative to dining

out with friends in a restaurant,” Mr. Marshall said. “You do not have to pay for the restaurant’s overhead or their markup on wines.” The companies can even bill diners separately if they decide to split the check. The price

But people want to see true talent and the realism of what happens in restaurants, in the industry,

thing in a type of TV that’s getting old faster than clotted cream. “I think the old dump-and-stir shows won’t work properly anymore,” says talent agent Scott Feldman, who represents such food stars as Tom Colicchio, Michael Symon and Anne Burrell. “There has to be some kind of intrigue,” he says and everyone in his end of the business is trying to find it. “It’s the 64,000 Question,” says Food Network/Cooking Channel marketing VP Susie Fogelson, a judge on “Food Network Star.” “We put instructional cooking on the map and still have a ton of fans interested in the genre,” she says. But

People should be able to enjoy Sunday brunch at sidewalk cafes, and many like eating before noon.

the search for something new is on. “We’ve re-invented ‘Food Network Star,’ taking Bobby Flay and Giada De Laurentis from behind the judges’ desk to having them become mentors and producers,” says Fogelson. Food competition shows “have been

what chefs go through.

for a well-known chef will be higher, and availability will be more restricted. At the low end, a dinner will be three courses. But, as Mr. Marshall put it, “the sky’s the limit,” mentioning a dinner with an elaborate tasting menu for two that the company put on in San Francisco for $7,000.

New York City Based ‘Eat TV’ Adjusts Recipe SCOOP notes that while foodies hunt for the next hot restaurant, the people who make food TV, channels like the Food Network and Bravo, are quietly searching for the next big

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Council members Daniel Gorodnick of Manhattan and Steven Levin (pictured above) of Brooklyn are looking to overturn an obscure city law that states outdoor sidewalk cafes can’t operate before noon on Sundays.

great for us and have been a great gateway for celebrities to get more TV time,” says Feldman. “But people want to see true talent and the realism of what happens in restaurants, in the industry, what chefs go through.” The future of food TV may not even be on TV, Feldman says. It will be on places like Twitter and YouTube.

that need Sunday brunch to survive. City inspectors historically looked the other way until recently when members of northern Brooklyn’s Community Board I called for a crackdown in Williamsburg and Greenpoint.

Pols Push To Change City’s Sunday Brunch Laws

SCOOP knows that things can get frantic at Recette. It’s one of those tiny West Village spots where the kitchen

SCOOP says that someone had to fight for the right to eat sidewalk Eggs Benedict on a Sunday morning. Didn’t they? Two politicians are pushing legislation they hope will put an end to the so-called “war” on Sunday brunch that has pitted city inspectors and local community board members against rebel restaurants in Williamsburg and Greenpoint. Council members Daniel Gorodnick of Manhattan and Steven Levin of Brooklyn are looking to overturn an obscure city law that states outdoor sidewalk cafes can’t operate before noon on Sundays. Under the plan, which will have to pass a council committee and then the full body, brunching would be permitted citywide as early as 8 a.m. on Sundays just as it is the rest of the week. “People should be able to enjoy Sunday brunch at sidewalk cafes, and many like eating before noon,” Levin said. Levin said the 3-decade-old city law is out of date, adding it’s “also a question of fairness” to restaurants

West Village Chef Marries Culinary And Musical Package

um of a dinner rush, even with orders and questions pouring in from all directions, Jese Schenker, the 29-yearold chef, manages to stay in the zone. There’s just one thing you don’t want to interrupt. “If a server needs something from me, and I’m in the middle of an air-guitar lick,” he said, “I am going to finish it before I respond. Mr. Schenker, who has Pearl Jam lyrics

The New Jersey Restaurant Association (NJRA), which represents the Garden State’s 25,000 eating and drinking establishments, recently announced that it has formed a search committee to fill the vacant position of President for the For a new generation of stovetop virtuosi, music is far more than the fuel that powers them through a busy Friday night. It inspires the way they cook, and the way they live.

and the dining room rub up against each other like passengers in a packed subway. But even in the pandemoni-

CONNECTICUT NEW YORK

NEW JERSEY

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

Association.

tattooed along his left arm treats the practice of air guitar with great reverence, and propulsive display of air drumming is such a common ritual in the kitchen at Recette that it should probably be listed as an invisible garnish for most items on the menu.

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

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Plenty of pundits have pointed out that chefs have turned into America’s rock stars. That’s not just a metaphor: For a new generation of stovetop virtuosi, music is far more than the fuel that powers them through a busy Friday night. It inspires the way they cook, and the way they live.

NJRA Seeks To Fill Big Shoes SCOOP notes that the New Jersey Restaurant Association (NJRA), which represents the Garden State’s 25,000 eating and drinking establishments, recently announced that it has formed a search committee to fill the vacant position of President for the Association. Interim President, Judy Richards invites interested applicants to submit resumes and salary requirements to her by June 6 via email at: jrichards@njra.org. Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State’s 25,000 eating and drinking establishments - the State’s largest private sector employers, generating $14 billion in annual sales and employing over 311,000 people. Through member education, advocacy, networking, and support, NJRA has become an essential ingredient for successful and professional eating and drinking establishments, vendors, non-profits, schools and students.

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

// EYE

AWARDS

The Fifth Annual Gala Dinner Dance Food and Beverage Scholarship Foundation Inc.

nce again the truly incredible Gladys Mouton Di Stefano and her Food and Beverage Association team led by Starwood Hotel’s Sean Cassidy and noted restaurateur Steve Gatullo hosted its annual black tie gala at the Hilton New York Hotel, late last month. The Fifth Annual Gala Dinner Dance benefited the Food and Beverage Scholarship Foundation Inc. This year’s roster of honorees was headed by Mark Sanders of the Sheraton New York Hotel and Towers, the Hilton New York’s Grady Colin and Charles Gannon of US Foods Metro New York. Top hospitality Professional of the Year honors went to The Sheraton New York Hotel and Tower’s Mark Sanders. EYE loved Sander’s look inside his career path that led him from New York to New Orleans and back again. EYE was

Food and Beverage chief Glady Mouton Di Stefano (3rd-L) presented the much coveted scholarship award to Brooklyn’s New York City College of Technology

fascinated by Grady Colin’s rise from lead waiter at the Marriott Marquis to his visionary guidance at the Waldorf Astoria that enabled the legendary hotel to grow to $100 plus million in annual food and beverage sales. The Industry Top Professional of the Year honors was awarded to Chuck Gannon of US Foods. The Gannon legacy in the food service industry parallels his success as a basketball coach. The New Jersey native’s commitment to building a team has led to the addition of some 300 jobs at US Foods Perth Amboy headquarters. EYE toasted this years FBAA scholarship winners from the Hospitality Management program at New York

US Foods Metro New York President Chuck Gannon and wife Eileen

The Southern Wines and Spirits team toasted the 2012 award winners

US Foods chief Charles Gannon gave a dynamic acceptance speech

The Carlyle Hotel’s Matthew Hibbard & friend

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Helmsley Hotel’s Takis Anoussis, Joe Turano and Velma Wond

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The US Foods Metro New York team gathered to share the evening with their enigmatic leader Chuck Gannon

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// NEWS

HOTELS

Veteran Manhattan Chef Charlie Palmer Opens New San Francisco Hotel Almost 11 years after opening his Hotel Healdsburg in Sonoma County, CA Chef Charlie Palmer has made another foray into the world of San Francisco-area hotels, opening Mystic Hotel, a 79-room boutique retreat located in the city’s busy Union Square neighborhood.

almer, who made his name with new American cuisine at New York restaurant Aureole, bought the former Crescent Hotel, revamped it and added a new restaurant. “I’ve always said it’s a natural progression for us,” Palmer says. “At the end of the day, it’s about hospitality. Obviously I’m a chef and a big portion of what I do is always foodfocused. But it’s about providing an experience for people - whether it’s a restaurant or a restaurant in a hotel.” Mystic Hotel’s Burritt Tavern echoes the film noir-inspired vibe of the existing (and locally beloved) Burritt Room bar, which was kept largely intact. “The most important thing was not to screw up that bar,” Palmer says. “I wanted to make sure the atmosphere stayed the way it was. A relaxed restaurant with a speakeasy theme, Burritt Tavern serves the chef’s signature progressive American fare, focusing on local favorites like Dungeness crab and asparagus

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tart with avocado mousse. Palmer worked with Michael Harris Architecture to give the hotel’s rooms a new, modern style, with monochromatic white textiles, bright accents and exposed brick walls. This summer, the suites will get a major facelift with upgraded beds and added lounge space. Palmer says he isn’t relying solely on his restaurateur reputation to book rooms, his goal is high-caliber hospitality, with personal attention and staff that are experts on San Francisco. Palmer plans to provide the same style of service at other Mystic Hotels in the future including potential openings in San Francisco and Las Vegas. The chef-turned-hotelier is also making changes at his existing projects. Hotel Healdsburg’s plaza suites will be upgraded this summer with handcrafted quilts, plush sofas and six-foot soaking tubs. The hotel ex-

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// NEWS

HOTELS

Plaza Debuts Expanded Food Hall At Legendary Manhattan Hotel One of the truly surprising successes in the Manhattan food service scene has been the collaboration between legendary chef Todd English and New York City's Plaza Hotel. When a luxury shopping center opened in the basement of the Plaza hotel during the 2008 economic meltdown, it struggled because it was underground and under populated — until the Boston based toque opened his Plaza Food Hall in the same concourse in June 2010.

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ithin weeks, there were lines; these days, it is not unusual to wait 45 minutes to be seated for lunch and 25 minutes for dinner. The fare, diverse and moderately priced for the neighborhood (a burger goes for $14), attracts an average of 1,000 diners and takeout customers daily. “Last year it generated $8.2 million in revenue,” said Kristin Franzese, the Plaza’s retail executive vice president. Now the food operation has grown even bigger, in two phases. Late last month the hotel opened a much-anticipated expansion to the food hall that increases the chef’s space, and his menu, by 10 percent. “We hope that our expansion will give diners a

new sense of diversity," said English. In addition, most of the non-food stores in the concourse have been closed or relocated, 17 food-themed shops have opened in their place. The new roster includes La Maison du Chocolat, Tartinery, Sant Ambroeus desserts, Lady M Cake Boutique, Luke’s Lobster, and Sushi of Gari. The concourse has grown to 22,000 square feet from 18,600, after a down-to-thestuds renovation and reconfiguration — for an additional $3 million — by the designer Jeffrey Beers. In recent years the concourse, with its high-end jewelry and clothing, suffered because of the recession, and

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// NEWS

FRANCHISES

Tri-State Franchisees Set To Lead Dunkin’ Advisory Council Dunkin’ Donuts has announced the results of its most recent Brand Advisory Council (BAC) election which selects franchisees from across the country to provide advice and counsel on topics ranging from marketing strategies and menu innovation to technology and training needs for the company’s 7,000 U.S. franchise locations.

he elected members representing five regions serve a two-year term and are selected by their peers to represent the entire franchise community’s strategic guidance, feedback, ideas and requests. The Brand Advisory Council attends regular meetings with the Dunkin’ Brands senior leadership team at the company’s corporate headquarters in Canton, Mass. The 2012-2013 BAC voted franchisee Clayton Turnbull of Roxbury, Massachusetts to the position of BAC Co-Chair. Nigel Travis, Dunkin’ Brands CEO and Dunkin’ Donuts President, serves as the other BAC Co-Chair. The following representatives were elected by their fellow franchisees from a slate of candidates from their respective regions: A trio of three Connecticut franchisees have been elected to the council, Meriden’s Michael Batista, Hank Huth of Stamford and Norwalk’s Jim Cain. New York will be represented by franchisees Scott Campbell (Great Neck, NY), Rod Valencia (Woodhaven, NY), Lou Garcia (Mt. Vernon, NY). New Jersey Dunkin’ franchisee Sid Mody of New Brunswick will also join the board. “The Dunkin’ Donuts Brand Advisory Council plays a critical role in providing senior management with thoughtful and valuable advice and

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// Q&A Bryan O’Rourke, CEO Cardinal USA, Pine Brook, NJ Recently, TFS sat down with Bryan O’Rourke of Cardinal USA to talk about tabletop trends and what impact buying groups have had on the industry.

hat brought you to foodservice? I was always interested in food and beverage as a hobby. My background was in

Wall Street, where I worked for Salomon Brothers. I moved to Washington, DC to be closer to my brother, who was starting a company down there, and I became friendly with the general

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manager of the Willard Intercontinental Hotel, and it turned into a job, and through that I met Richard Raphael at Cardinal Glass. I coordinated their standardization program at Marriott

in 1995, and then from there became Sales Manager for the standardization program and worked my way up the ranks at Cardinal.

I think the Internet has actually helped dealers keep track of new products and really become the most educated consumers they can be. What is the most important quality in doing business today in Food Service? People want to be able to trust the people they’re doing business with, and that’s what I bring into the equation. Their needs are identified through what I do best, which is to listen and execute. When I take into account what their needs are, I improve their buying experience. The fact that I’ve been on both sides of the desk gives me a big advantage. When you build trust into the equation, I believe that all parties win. There’s really no difference between what my dealers need and what my end-users need. What impact have buying groups had on this industry? It’s a very fine line to walk. Buying groups are looking for deals, and opportunities to take advantage of. But they also have to be held accountable for the relationships with manufacturers. I believe that you have to protect the people who protect you. We treat our clients with integrity, and we trust that they will act similarly towards us. Do you think dealers will continue to be a major part of how our industry functions? Absolutely. They have a vital role to play, managing the relationship between the end-user and the manufacturer. I think the Internet has actually helped dealers keep track of new products and really become the most educated consumers they can be. You’ve kept a lot of your manufacturing here in the United States. Why is 29 • June 2012 • Total Food Service • www.totalfood.com

that a priority for you? For us, it’s a matter of values. I’m proud to be part of an organization that’s committed to US manufacturing and New Jersey manufacturing more specifically. Also, I like having the plant close to me, because I can walk onto the plant floor, and interact with everyone. It gives us all a sense of pride to produce the best glassware possible.

Do you think that the choice you’ve made would be viable in other industries? Are we poised for resurgence in American manufacturing? It’s all about desire. If you take the risk, you’ll reap the rewards. You have to really desire to do it –It’s a commitment that we believe in supporting. We had

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// NEWS

EVENTS

The 13th Annual Bar And Wine Show Heads For NYC The premier trade show for the East Coast bar industry, The Bar and Wine Show rolls into town June 26 and 27 at the Jacob Javits Convention Center. Featuring more than 300 exhibitors catering to bars, nightclubs, restaurants, liquor companies and consumers, this event is all about the business of wine and booze–so expect to taste several varieties.

he show has grown to be an essential industry event for On-Premise Food and Beverage Professionals. It is the culmination of the finest products and services that are available in the marketplace today on display at the Jacob Javits Convention Center in New York City. It is the largest show of its kind and is presented in a trade show format with new products and innovations, established brands, products/services for industry professionals, show floor demonstrations,educational programs, drink competitions, and much more! The Bar & Restaurant Show finds itself uniquely situated with more establishments that serve and sell spirits beer and wine, within 2 hours of the Jacob Javits Convention Center, than any other place in the world. New York City alone boasts the nation’s heaviest concentration of bars, clubs, and restaurants . The Bar & Restaurant Show’s goal is to help the bar and nightclub professional employees increase their establishment’s bottom line. The show floor will be packed with the latest

The Bar & Restaurant Show finds itself uniquely situated with more establishments that serve and sell spirits beer and wine, within 2 hours of the Jacob Javits Convention Center, than any other place in the world.

products, services, ideas and innovations available in the industry. Some are conventional and many are cutting edge. There is plenty of spirit, beer and wine sampling from universally recognized brands as well as up and coming companies. Sound and lighting, promotional ideas, liquor control solutions, security and ID innovations are also featured. And the opportunities to network with other industry professionals are outstanding. Each year the show presents the WORLD CLASS SEMINAR SERIES

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“For Professionals Only.” This seminar series offers the finest educational program, with leaders in the industry sharing their expertise. Certificate Programs for selected seminars include subjects covering topics such as hiring and training, reaching the next bar generation, beverage marketing, growing your business on the web, asset management and other timely educational topics to name a few. The programs are designed to help all professionals in achieving high results and professional business expertise.

The series includes introducing the latest trends in cocktails, taught by the leading mixologist in the business. The show features WORLD CLASS Educational Seminars provide attendees with the top leaders from the industry, including notables such as Tony Abou-Ganim, Dale DeGroff, Gary Regan, Junior Merino, David Wondrich and other award-winning mixologist. More show floor activities will be taking place as The Bar & Restaurant Show - For On-Premise continues to evolve and grow. A popular feature is our continuous 15-minute Bartender Clinic on the show floor with demonstrations & techniques presented by leading Mixologists with how-to cocktails from top brands on display at the show. The Bar & Restaurant Show features Flair Bartending. Center stage demonstrations will feature the wildest bottle flipping, shaker spinning and drink making from the top in the business, with audience participation. In addition, Championship Cocktail Contests will take place daily.

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// NEWS

CHAINS

Lavely Set To Guide Fortunes Of Metro New York Friendly’s Units Friendly’s Ice Cream, LLC announced late last month that Anthony M. Lavely has joined the company as EVP, Chief Marketing Officer. In his role, Lavely will be responsible for company-wide marketing, including advertising, media, field marketing, digital, public relations, and product development.

avely comes to Friendly’s with extensive marketing experience in the food and restaurant industry. Most recently, he worked as a consultant to Friendly’s and other foodservice companies. From 2009 to 2011, Lavely was the EVP, Chief Marketing Officer for Church’s Chicken. Prior to Church’s, he was SVP, Marketing and Franchise Development, for Ruth’s Chris Steak House. Earlier in his career, Lavely held management roles at Domino’s Pizza, Long John Silver’s, Burger King, and Sara Lee. “We are excited to have Tony join Friendly’s. He brings years of experience, a deep knowledge of the restaurant industry, as well as strong familiarity with the Friendly’s brand,” said Jim Parrish, Chief Operating Officer of Friendly’s Ice Cream. “Tony has also worked closely with franchisees and will bring additional support to that important aspect of our business,” Parrish added. Lavely commented, “My professional enthusiasm in joining Friendly’s is only enhanced by vivid childhood memories of Friendly’s while growing up in New England.” He added, “I’m especially eager to work with franchisees who have expanded this iconic brand to other regions.” He is a graduate of Newton (MA) High School, and Yale University. He also

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// NEWS

NUTRITION

New York City Based Nutritional Program Set For Nationwide Rollout SPE® Certified, a unique certification and consulting program designed to enhance the nutritional quality of meals without compromising taste, which debuted in New York City at Rouge Tomate in 2008, is slated for a nationwide rollout.

ust as LEED certification has become a symbol of sustainable building, SPE aims to become the premier culinary nutritional consulting firm and the most trusted, independent food certification for healthy dining - a new, simple way for foodservice operators to address consumer concerns about sustainability and personal health. The inspiration for SPE was born from the Latin phrase “Sanitas Per Escam,” which means literally “Health Through Food.” Founded in 2001 by entrepreneur and restaurateur Emmanuel Verstraeten in Brussels, SPE was first applied stateside in 2008 to the menu at Rouge Tomate, the Michelin-starred Modern American restaurant in midtown Manhattan. “Our goal is to become the most trusted authority in the culinary nutrition ‘space,’ which is certainly the way of the future. SPE is not about uninspired diet food or low calories, but rather providing healthy and sustainable dining options without compromising taste.” He added, “When a restaurant offers an SPE Certified dish, it demonstrates that in addition to taste, the chef values health, sustainability and a commitment to the greater good.” SPE Executive Chef Anthony Moraes (an alumnus of celebrated

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// NEWS

AWARDS

New York’s Restaurant Community Tops Slate Of 2012 James Beard Award Winners Winners were announced late last month at the annual 2012 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.

uring a ceremony hosted by chef and television personality Alton Brown at Lincoln Center’s Avery Fisher Hall, awards in the Restaurant and Chef and the Design and Graphics categories were presented, as well as a number of special achievement awards including Who’s Who of Food & Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year. Daniel Humm of Eleven Madison Park, New York, was named Outstanding Chef in the James Beard Foundation award, beating David Chang of Momofuku Ko and four other finalists. Swiss-born Humm presents diners with a grid of 16 main ingredients from which he constructs dishes. Eleven Madison Park, which Humm owns with his business partner William Guidara, charges $74 for a four-course lunch and $125 for dinner. Tasting menus are $125 and $195, respectively. Manhattan’s Momofuku pastry toque Christina Tosi, was the winner of the Rising Star Chef award and the only pastry chef in her category. She described getting ready and the transition from working in a kitchen to attending the star-studded event.

The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage industries, celebrating outstanding achievements.

“You’re like, ‘I don’t even know if I remember how to put on eyeliner.’ There was this one tube of lipstick going around the kitchen, everyone’s like ‘I don’t know, I’m not ready!’ but it’s nice to get dressed up.” After getting ready, Tosi and the entire Momofuku restaurant clan began their annual tradition. “We get picked up in a party bus, around 3 we have barbecue, then we go to the awards and go to a series of parties,” she said. Tosi got to the awards and won her first James Beard award for Rising Star Chef, a category dominated by savory chefs. “I’m just in shock,” she said after receiving her award, thanking her sous chef. ”For so many reasons I didn’t

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think that I would win, there’s such a wealth of talent here.” Boulevard, San Francisco, won Outstanding Restaurant; Cand Next, Chicago, took Best New Restaurant. PDT, New York, won Outstanding Bar Program. The Lifetime Achievement accolade went to Wolfgang Puck, of Spago, Los Angeles. Industry leaders from across the country attended the highly anticipated festivities, which celebrated this year’s Awards theme of “25 Years of Food at its Best,” in tribute to the Foundation’s silver anniversary and mission that honors James Beard’s legacy by celebrating, nurturing, and preserving America’s diverse culinary heritage and future. In recognition of James Beard’s

influence on our culinary world, the Foundation invited chefs who had the privilege of knowing James Beard personally, as well as those who have been influenced by his legacy, to prepare dishes inspired by recipes from his more than 20 cookbooks. At the Gala Reception immediately following the Awards Ceremony, guests enjoyed a dine-around gala prepared by these notable chefs, including many

Mr. and Mrs. Wolfgang Puck were among national notables

industries, celebrating outstanding achievement in each of the follow-

tee made up of industry professionals who volunteer their time to oversee the

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to Jade Range’s President Ray Williams with fiancēe Brenda Ingham

elevate the appreciation of our culinary excellence.

of this year’s winners and nominees, among them Gary Danko of Restaurant Gary Danko in San Francisco, Paul Kahan of Blackbird in Chicago, and Emily Luchetti of Farallon in San Francisco. The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage

ing categories: Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast and New Media, and Journalism, as well as several special achievement awards. Each category has an individual Awards Commit-

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policies, procedures, and selection of judges for their respective Awards program. All award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs.

// NEWS

PARTNERSHIPS

Manhattan Based ONE Group Announces Vegas Partnership Deal With Palms Casino Palms Casino recently announced a partnership deal with The Palms Casino Resort in Las Vegas to open a sports-themed restaurant and lounge called ‘Heraea.’

he new venue will take-over the space currently occupied by Garduno’s, and will offer great food, state-of-the-art sports viewing and energetic music in a chic space. The ONE Group intends to open Heraea at Palms Casino Resort by the end of 2012. “We create sexy spaces that are all about great hospitality and having fun,” said Celeste Fierro, Senior Vice President of The ONE Group. “Heraea will be a place for everyone to hang out, see a game, flirt and enjoy a great meal.” Joseph A. Maglairditi, President of Palms Casino Resort said, “We at Palms are very excited to join with The ONE Group to offer our guests a new and exciting take on the traditional sports bar. We think the vibe and location of Heraea will perfectly complement all of the other changes happening at Palms.” The new venue, located on the Palms’ casino floor and adjacent to the famous Palms pool, will attract an eclectic mix of guests all drawn together by the attraction of watching sports while enjoying a top-notch dining experience. Heraea, consistent with all The ONE Group venues, will be designed to appeal equally to the female and male audience. In addition to the sports focus, an energetic music program will feature deejays spinning, as well as a back bar stage for special live

performances. “We are proud to partner with the Palms Casino Resort and look forward to opening this unique venue,” said Jonathan Segal, CEO of The ONE Group. “The property is undergoing many changes and it is exciting to be a part of the process.” The ONE Group creates uniquely vibe-driven concepts globally, appealing equally to both sexes. The group has been on the upswing since opening its first venue in Manhattan, in 2004, in New York’s Meatpacking District. The ONE Group currently has 31 venues in operation or in development between New York, Los Angeles, Miami, Las Vegas, Atlanta, Seattle, Atlantic City and London. The company’s international expansion will commence in Q3 of 2012 with openings in London and in 2013 in Vienna. Since its inception, The ONE Group is a high-end hospitality company that develops, manages and operates a portfolio of high-energy restaurants, lounges and bars. The company also operates a turn-key food and beverage program for hotels and resorts. The company was established with the vision of becoming a market leader in the hospitality industry by melding service, ambiance and cuisine into one great experience. By applying over 45 years of experience from its affiliated hospitality com-

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pany, U.K.-based The Modern Group, The ONE Group continues to expand its concepts globally. Since introducing its first venue in January 2004, The ONE Group has opened, partnered or has under construction 31 venues, including operating a number of hotel

contracts and casinos restaurants. The company will launch its first international operation in 2012. Corporate brands include One, STK, Asellina and Heraea. Partner brands include Bagatelle & Tenjune.

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// NEWS

HONORS

Statue Of Liberty Food Service Operator Wins National Honors An independent panel of judges has selected the winners for the National Restaurant Association's inaugural Operator Innovations Awards.

hree finalists in each of five categories Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development - were brought to Chicago for the Association's 2012 Restaurant, Hotel-Motel Show last month. The nation's top award Sustainability and Innovator awards went to New York city based Evelyn Hill Inc. While serving five million visitors to the Statue of Liberty and Ellis Island, its operator, the firm, has applied continuous innovations since 2000 that reduce waste and conserve water and energy. 94% of waste is now recycled or composted, and their new 7,000-square foot pavilion is LEED Platinum certified. “These restaurant operators are true pioneers of innovation and leadership, who are breaking new ground on how to successfully run a restaurant business,” said Jack Crawford, Convention Chair for the NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “It is our honor to recognize our Operator Innovations Award winners and we believe they will serve as an inspiration to restaurateurs throughout our industry.” Starbucks was nominated for its initiative to drive wholesale industry

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// CHEFCETERA

UP CLOSE WITH METRO NEW YORK CHEFS

Meredith Tomason, Pastry Chef at Craft What inspired you to become a pastry chef? Baking has been a part of my life for as long as I can remember. Spending time in the kitchen with my grandmother, watching her bake, helping her measure ingredients, and most importantly, licking the spoon, are all very fond and very impressionable memories of mine. I have always

been a creative person and expressing myself in various ways is important to me. I studied theatre and dramatic writing in college and graduate school, but after a few years of writing and working in casting, I realized that I found myself spending more time thinking about cookie recipes than what the next line would be in the play I was writing. I began to bring some

of my baked goods to various show openings, casting sessions, and industry parties. Over time, I started a small baking business out of my home. People were telling me that my baked goods were delicious, and slowly, I began to see that same smile on people’s faces when they ate my treats that I saw when I was in the kitchen with my grandmother. The passion that I had put into my writing I was now putting into cakes and cookies and I could not have been happier. Shortly after this time, my Grandmother passed away

learned from them? I have learned a lot from the people that I have worked with in the past and I am learning great things from the people that I work with now. Working at Tribeca Treats with Rachel Thebault was a really great experience on both a professional and personal level. She has really found a balance between creating new desserts, running a successful business, and maintaining a happy life outside of the bakery. To me, balance is everything, and I gained a lot knowledge in this area while working with her. I really cherish the relationships that I have with other pastry professionals in New York. Bouncing ideas off of each other, lending a helping hand when it’s needed, it’s all really important to me. I think we learn a lot from each other every day.

To me, passion is one of the most important aspects of this industry. It keeps us going no matter if you are just starting out, or many years in.

For Meredith Tomason, baking was always a hobby, but the demand for her baked goods from peers led to a career. As pastry chef at Craft, Tomason brings her background in cakes and confections to Tom Colicchio’s renowned restaurant. Originally from New Jersey, Tomason grew up in London and traveled throughout Europe with her family. During their travels, she was exposed to different foods and experiences that inspire her today. Time spent baking with her mother and grandmother also influenced her interest in pastry.

and that really got me thinking about where things were headed. I decided a great way to honor my grandmother’s legacy would be to take on baking as a full time commitment. Switching careers was one if the biggest decisions that I have ever had to make. But the passion that I bring to my food and the team that I have around me every day makes it all very much worthwhile. Have any mentors? What have you

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What are a few of your favorite flavor combinations? Almonds, Cranberries, and Black Pepper Rhubarb, Sweet Sorghum, and Sour Cream, Sugar Snap Peas, Greek Yogurt, and Lemon, Bittersweet Chocolate, Passion Fruit, and Jalapeno Is Craft’s dessert menu constructed and developed by you? How often does it change?

Craft’s dessert menu is separated into two sections. One being Classic Combinations, the other being Seasonal Combinations. The former is comprised of desserts that have become classics at Craft over the past 11 years. These desserts have stood the test of time for very good reason, and our customers love coming back and enjoying these tried and true selections. While the desserts in this section remain mostly unchanged, I get to create the sauces and accompaniments that go along with them. I also create new desserts and play with all sorts of things in the Seasonal Selections on our menu. Craft prides itself on its seasonality, thus I change the selections in this section every few weeks, to a month or two. The same can be said for our house-made ice cream and sorbets. I cherish the fact that I get to change the menu as often as I do. It really helps me keep my creativity flowing, and explore up to the minute flavor combinations featuring some of the stellar ingredients from the Farmer’s Market. Do you get any or all of your ingredients from local farmer markets? We get many ingredients from local farmers markets, mostly the Union Square Market. Because of our menu’s seasonality, the amount of ingredients that we use from the markets depends

on what time of year it is, and what the purveyors have to offer. Thus during the summer and fall, the majority of

our fruits used for desserts come from local farmers. During other parts of the year, we source ingredients from other places. All in all, we try to keep things as local and seasonal as possible. What advice would you give to young pastry chefs just getting started? I think we need to differentiate this question between young pastry cooks and new pastry cooks. Myself included, there are a number of people who enter this field who have already had careers in other arenas. For these chosen few, my advice is to stay grounded

specific goal that they had way before they went to pastry school. To me, setting goals too early means you miss a lot of the fun and exciting stuff along the way. Whether you take a job in a restaurant, but you always wanted to make wedding cakes, or vice versa, the skills that you acquire during your first few jobs, externships, stages etc. will only make you more well-rounded and valuable. Plus, these experiences open doors to other opportunities, some that you may not have even thought of on your own. To me, passion is one of the most important aspects of this industry. It keeps us going no matter if you are

We get many ingredients from local farmers markets, mostly the Union Square Market. Because of our menu’s seasonality, the amount of ingredients that we use from the markets depends on what time of year it is, and what the purveyors have to offer. and humble, and to gain experience from people that you admire and would like to learn from. Much of your skill set from other industries will certainly make its way into your new career, whether its interpersonal skills, number crunching etc, which is great, but you will be starting over in other aspects. This is going to take some getting used to, but keeping the passion alive is what is going to get you up for those early morning shifts, or at work on a Saturday night when all of your friends are out. For young people entering this field, I would say keep your eyes open, your options broad, and your efforts professional. In working with young cooks, too often I see them working with blinders on, reaching for one

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just starting out, or many years in. What are your tips for pastry success? As a writer, I was told to always keep my ear out for interesting conversations that I overhear, or situations that I might find myself in. I think something similar can be said for working in pastry. I am forever keeping my eyes, nose and taste buds on the prowl for new ideas. And to be honest, I get some of my most interesting ideas in the oddest places, like a flower shop or a toy store. Also, I think it’s important to keep yourself constantly learning new things. Pastry cooks, pastry chefs, we always have something we could learn more about or a technique that is worth trying. Keeping yourself stimulated and curious and is both

empowering and invigorating. On the equipment side, do you have a favorite blender or other piece of equipment that you like to use and makes your job easier? I really can’t work without having a plastic bowl scraper by my side. In fact, I have too many to count. They can be used for anything from getting rid of air pockets in pastry bags, to getting that last ounce of cookie dough out of a bowl, to creating that perfectly smooth side of icing on a cake. Bowl scrapers really work wonders. Induction burners are also a really valuable piece of equipment for our department. Maintaining a constant temperature with certain things is crucial for us during dinner service. Our burners really help us out with that. Plus, making ice cream bases have never been quicker! Looking into your crystal ball… Where will we find you in five years? I am truly enjoying my time creating new desserts at Craft and I plan to continue doing so for the foreseeable future. However, if I look a bit further into my future, I hope one day to run my own bakery or create a line of ice creams. Creating a well-balanced life with all things sweet is what I am trying to do, and so far, so good.

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// NEWS

EVENTS

Metro New York Operators Flock To Chicago For NRA ‘12 One of the foodservice and hospitality industry’s largest events, the National Restaurant Association Show, recently wrapped up four busy days late last month at McCormick Place in Chicago, Ill.

large contingent of TriState food service operators and vendors, headed to the 2.6 million square foot exhibit halls. This year the event took up two of McCormick’s massive halls and was comprised of some 1,856 exhibitors of the foodservice and hospitality industry. The show featured a number of innovations for the Tri-State exhibitors. Orangeburg, NY based Sani Professional debuted their much anticipated new Table Turners®. The product has brought a fresh new approach to the traditional cleaning of dining room tables. Show-goers raved about the new pre-moistened disposable table cleaning wipes that offer a sensible alternative to using a wet cotton towel with dirty water and a bucket. Bronx based Allied Metal Spinning displayed its latest wares. The dynamic Arlene Saunders who continues to create solutions for a number of key segments including baking and pizza unveiled new additions including deep removable bottom pans, cake rings and pan extenders and a new line of layer cake pans. One of New York's most noted citizens former President Bill Clin-

This year was the first year for the Inaugural Operator Innovations Awards, a program for commercial and non-commercial operators who transform the industry with their extraordinary creativity and commitment.

ton, traveled to the Windy City to deliver the show’s keynote address. Clinton, the founder of the William J. Clinton Foundation dedicated a large portion of his one-hour speech pertained to childhood obesity. He also praised the NRA for their commitment to children’s health initiatives. This year was the first year for the Inaugural Operator Innovations Awards, a program for commercial and noncommercial operators who transform the industry with their extraordinary creativity and commitment. Winners were announced at the show's Destination: Celebration event with Manhattan's Evelyn Hill Inc. winning the

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top prize for their sustainability programs at the Statue of Liberty and Ellis Island. Kudos to the show’s exhibitors who donated more than 41,710 meals to the Greater Chicago Food Depository (GCFD). "Donating surplus food from the National Restaurant Association Restaurant, Hotel-Motel Show is a long-time tradition we are proud to uphold,” said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. "The generosity of our exhibiting companies this year is amazing, as the number of meals donated this year ex-

ceeded the number of meals donated last year by nearly 5,000.” Patti Frank from Chicago’s Roots Handmade Pizza won the coveted IWSB Star of the Bar title and $5,000 cash prize. Her Drunken Flower was selected as the winning cocktail by judges “The Master Mixologist” Tony Abou-Ganim, “King Cocktail” Dale DeGroff of Manhattan and Bravo TV’s Top Chefs contestant Fabio Viviani. This year’s event brought great optimism. The Chicago event attracted 61,000+ registrants from all 50 states and 100+ countries - a six plus percent increase over 2011. On the exhibitor side, there was a five percent increase in square feet occupied over 2011, covering more than 540,000 square feet and 500 new exhibitors. Founded in 1919, the National Restaurant Association is a leading business association for the restaurant industry, which comprises 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. The NRA represents the industry in Washington, D.C., and advocates on its behalf.

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// NEWS

HONORS

M. Tucker’s Morgan Tucker Wins Top National Honors Foodservice Equipment and Supplies magazine presented its 2012 DSR of the Year award to Morgan Tucker, of Paterson, N.J. - based M Tucker, a division of Singer Equipment NY, LLC. Tucker accepted the award in front of hundreds of foodservice professionals in attendance during FE&S’ 2012 Dealer of the Year and Industry Awards Gala, which took place last month at the Ritz-Carlton Chicago.

“I

t’s unbelievable and in my wildest dreams I didn’t think that I would be selected, because of my age, and because New York is such a challenging market to work in,” Tucker noted. “Every one of our 2011 DSRs of the Month are very ethical, hardworking

and professional,” said FE&S publisher Maureen Slocum. “For these reasons our DSRs have earned the respect of their customers and supply chain partners, who shared their heartfelt endorsements of our dozen DSRs with us. As a result, choosing the 2012 DSR of the Year was a tough task. But we proudly recognize Morgan’s accomplishments. She is simply outstanding in every way possible.” While she has experience in all aspects of the industry, Tucker has developed a strong expertise in tabletop.

She also excels in selling smallwares as well as janitorial and sanitation products. “I’ve only been in the business five years and I started with nothing, so I am particularly proud of the sales level that I have been able to accomplish.” Tucker noted: “I just keep learning from my customers. In many cases, customers are in a very similar situation to me - they’re young, they’re entrepreneurs, they’re dedicated, hard workers, and that’s where I’ve found a good niche for myself in New York - working with people who are young and fresh and willing to do whatever it takes to succeed.” After graduating from Cornell University’s School of Hotel Administration in 2007, Morgan Tucker worked as a manager for both Danny Meyer’s Union Square Hospitality Group and Stephen Hanson’s BR Guest Restaurant Group. Then, four years ago, she followed in the footsteps of her father Stephen and grandfather Marvin by

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// SPOTLIGHT

DISCOUNT MERCHANT FUNDING

Discount Merchant Funding And Strategic Funding Team To Offer Expanded Lending Platform Great teams bring a wide diversity of solutions to their customers. This is particularly true in the restaurant funding marketplace. Long Island based Discount Merchant Funding has created an alliance with one of the industry's most powerful financial firms: Manhattan based Strategic Funding.

ince 2006 when we began with a $6 mill base, we have built this company to over $100 million," noted Dave Sederholt the firm's COO. The growth has driven Strategic Funding's position as an invaluable service to small to mid-sized merchants throughout the United States. As a leading provider of working capital and related products, Strategic gives hard working merchants access to cash for growth, improvement and overcoming the occasional short fall. The goal of the management team was to build a company around industry experts in cash advance who are also specialists in the industry that we serve. Strategic Funding’s mission is for each customer, employee, investor and sales partner to benefit from the services, experience and integrity of the company. "We truly understand our customers and their needs, because each member of our management team has owned, and operated their own restaurant and retail stores,” Sederholt continued. “We not only under-

stand your financial requirements and what is required to run a business in this competitive environment... we have lived!" Sederholt guides the day-to-day operation of the fast growing entity with the firm’s CEO/Chairman Andrew Reiser and President James D'Alesandro. For partners including Discount Merchant Funding, Strategic Funding has raised another $15 million to lend with a newly created line of credit from Capital One Bank. "This recognition from a major bank adds to our credibility," Sederholt noted. The new credit line will enable Bobby Keon, president of Discount Merchant Funding to continue to create solutions for their diverse customer base. "Bobby is one of the most genuine and sincere professionals in this business and that’s why his customers love him," Sederholt noted. "They listen and understand and they are attuned to their customer’s business. "The resiliency of the restaurant operator continues to amaze us. The

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We truly understand our customers and their needs, because each member of our management team has owned, and operated their own restaurant and retail stores.

challenges of the economy created a shakeout and left an operator base who truly understands what it takes to succeed,” Sederholt continued. Discount Merchant Funding is there to help that operator through the challenges. Sederholt outlined: "Discount had a restaurant in Virginia that had a large pizza delivery business. The highway crew began to tear up the road three months after opening. He had all kinds of sales volume issues and Bobby went in and restructured the deal to make it work. It kept the restaurateur going, nurtured him across the finish line and today he is

very successful." "The goal that we share with Discount is that we look to create a funding threshold that enables the operator to move the needle forward without choking. Bobby and his team

Discount had a restaurant in Virginia that had a large pizza delivery business. The highway crew began to tear up the road three months after opening. He had all kinds of sales volume issues and Bobby went in and restructured the deal to make it work.

do a great job with this. They have an intimate understanding of their customers that enables him to craft a program that is a fit." The two firms share a common approach to lending. "When a food service professional or small business seeks a cash provider the priorities should be credibility, honesty and integrity," Sederholt said. "We both understand that if 15% goes to occupancy costs, 40% to cost of goods and

30% payroll, 30% daily remit of sales just isn't workable." Sederholt continued: "Keep in mind that even with an improving economy, the restaurant and small business sectors are simply not a fit for most traditional bank lending. So we work with our partners including Bobby and Discount to design a product that is very specific to the need of that merchant. It might be a SIC code or seasonality. From Vermont to Flor-

ida, there are many issues that have to do with both local economies and seasonality, so an on-going challenge for us is to build a program that can sustain the operator through their off seasons. Our goal with a seasonal operator is to infuse the business with cash just before they open for their season, so that they are ready to go. A key advantage for Strategic Funding is the industry's most robust IT platform. The firm processes transactions for some 3000 merchants and its strategic partners every day in Real time. From its humble beginning in New York, Strategic Funding is evolving into a worldwide source. It is slated to launch in both Australia and South Africa and is negotiating with a Japanese bank to bring its programs to the Far East.

For more information on Discount Merchant Funding visit www. discountmerchantfunding.com or contact at 888-709-FUND & sales@discountmerchantfunding. com

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// NEWS

SCHOLARSHIPS

NYC's James Beard Foundation Teams With Benchmark Hospitality For Memorial Scholarship Benchmark Hospitality International and The James Beard Foundation in New York City have announced that applications are open for the Bob Zappatelli Culinary Arts Scholarship. Benchmark established the scholarship in 2009 in memory of the company’s first vice president of food & beverage, Bob Zappatelli.

“T

he financial challenges of attending culinary school can be significant,” said Ellen Sinclair, senior vice president for Benchmark Hospitality. “Bob was a passionate educator and mentor of young chefs, who also understood the financial hardships of following one’s dream for a career in the culinary arts. This is why the scholarship in his name is so meaningful.” “To be able to assist the next generation of culinary professionals through a scholarship is a profound way of keeping the memory alive of such a remarkable person as Bob Zappatelli,” stated Diane Harris Brown, director of educational and community programming for The James Beard Foundation. “Knowing that in addition to leading the culinary program at Benchmark Hospitality, he was also a trained executive chef makes this even more meaningful to young aspiring chefs. Bob truly remains an inspiration.” Bob Zappatelli, Benchmark Hospitality’s beloved Vice President of Food and Beverage, unexpectedly passed in 2009. His loss was profoundly felt by all who knew him. “Bob was a great man, an inspiring leader, and a devoted friend," Sinclair added. He expertly served the people and customers of Benchmark Hospitality International for 15 years and in a multitude of capacities. These included as Executive

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// INSURANCE

FIORITO ON INSURANCE

Bending The Rules On ‘Actively At Work’ Can Be Costly To Your Company Restaurants and other food service businesses face difficult situations when a long-term employee has a chronic or terminal illness. An owner or manager may believe that they are helping the employee by leaving them on the benefits program even though they have exhausted all leave time and no longer meet the qualification of actively-at-work. While well-intentioned, this approach creates significant liability for the employer.

onsider the following example: An employer, ABC Restaurant, offers a fully-insured health plan through Typical Insurance Company. The contract language for the health plan requires that employees be terminated from the health plan if not actively-at-work for a period greater than six months, regardless of whether it is an approved leave for the employee. Bob, an employee, has been diagnosed with terminal cancer, and the employer mistakenly believes that he is helping Bob and his family by leaving him on the group plan after all leave time is exhausted. Bob is the sole income earner for the family, his medical bills are costly, and his only life insurance policy is the group plan. After nine months, Typical Insurance Company discovers that Bob is not actively-at-work. The insurer regards the employer's failure to report the situation as fraud or a misrepresentation of a material fact and cancels coverage for the employee (and his family) back to the six month mark. ABC Restaurant now has the liability of self-funding the entire value of benefits out of the company's

Your group benefits - including life insurance and group medical policies - have an actively-at-work clause for eligibility. It is important that you know how each of your insurance contracts define actively-at-work. Stop loss/ reinsurance contracts also have similar provisions.

Bob Fiorito, Vice President, Business Development at Hub International

general assets. Since 90 days have elapsed since the termination, COBRA eligibility is exhausted and the carrier is not required to reinstate coverage for COBRA. In addition, the employer could also be responsible for payment of the death benefit as a result of not administering the group life insurance plan according to the contract. Your group benefits - including life insurance and group medical policies - have an actively-at-work clause

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for eligibility. It is important that you know how each of your insurance contracts define actively-at-work. Stop loss/reinsurance contracts also have similar provisions. Although the length of time you can allow an employee who is not actively-at-work to remain on the plan varies from one carrier to another, the actively-at-work issue is generally administered in the same way. In the event of a large medical expense or a death claim, carriers tend to audit eligibility by requiring proof of employment, usually payroll records. When in doubt, speak to your insurance advisor. We can tell you how your contract requires the plan to be

administered and guide you through communicating all rights and obligations to your employees, including "porting" or converting their coverage. To learn more about different employee benefit program offerings, contact Robert Fiorito at 212-338-2324 or robert.fiorito@hubinternational.com or visit his website, www.hubfiorito.com

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// NEWS

FOUNDATIONS

NYC Based Foundation Elects Chef To Board Chair Emily Luchetti, two-time James Beard Award–winning executive pastry chef and multiple cookbook author, has been elected chair of the board of trustees of the James Beard Foundation, president Susan Ungaro recently announced.

he 2012 inductee into the James Beard Foundation’s Who’s Who of Food & Beverage in America succeeds Woodrow W. Campbell. Campbell will become chair emeritus and treasurer. Luchetti, a former Foundation vice chair, will assume the role of chair effective immediately. The Foundation has also announced the following appointments: Michael Phillips, chief operating officer, Jamestown Properties, and Frederic M. Seegal, vice chairman, Peter J. Solomon Company, as the board’s new vice chairs; Erica Gruen, a principal with Quantum Media Consulting, remains secretary. “Having served on the Foundation Board for six years, three as vice chair, and as chair of the James Beard Awards Committee, I am eager to return to help move the Foundation forward, especially in the midst of its 25th anniversary year,” said Luchetti, executive pastry chef of San Francisco’s Farallon and Waterbar. “It will be an honor to continue to work with Susan Ungaro and her management team as we explore ever more meaningful ways to fulfill the Foundation’s mission to celebrate, nurture, and preserve America’s diverse culinary heritage and future. The naming of Michael and Fred as vice chairs combined with the continued roles of Er-

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// NEW PRODUCTS

MENU INNOVATIONS

KNORR Ultimate Roasted Beef Base Is All You Need for the Perfect Steak KNORR Ultimate® Roasted Beef Base is all you need to serve the perfect steak, according to internationally acclaimed, 3-time Michelin Star Chef Marco Pierre White.

“S

teak is the benchmark of any restaurant,” he says, “and KNORR Ultimate® Roasted Beef Base can make your steaks taste better; I use it creatively— as a seasoning, it adds that extra kick of flavor.” For a limited time, qualifying operators can take the Marco Steak Challenge and get a free sample of KNORR Ultimate® Roasted Beef

Base at www.unileverfoodsolutions. us/MakeItLikeMarco. The KNORR Ultimate® collection of meat/ingredient first refrigerated bases meets the very highest culinary standards. These chef-crafted recipes use only high-quality ingredients, without added MSG and 0 grams of trans fat per serving. Versatile and trusted for generations, KNORR Ulti-

Steak is the benchmark of any restaurant,” he says, “and KNORR Ultimate Roasted Beef Base can make your steaks taste better; I use it creatively—as a seasoning, it adds that extra kick of flavor.”

mate® Bases allow you to achieve delicious, authentic flavor profiles without the expensive, time-consuming labor necessary for making bases from scratch. “I use convenience products to allow me to put my energy where it is needed most in my operation,” claims Chef White. “And I’ve used KNORR® Bases in my kitchens for over 30 years.” Chef Marco Pierre White, often referred to as the Godfather of British cooking, is known internationally as a celebrity chef and restaurateur. While his culinary skills and contribution to modern haute cuisine are undeniable, his unconventional attitude and actions have gained notoriety beyond the restaurant industry. White began his classical training at age 16, becoming Head Chef and Co62 • June 2012 • Total Food Service • www.totalfood.com

Owner of Harveys in London in 1987. After leaving Harveys, White opened The Restaurant Marco Pierre White in London’s Hyde Park Hotel. There, at age 33, White became the first – and youngest—British chef to be awarded three Michelin stars. Since the late ‘90s, White has worked in the industry as a restaurateur, writer and television personality. He also serves as a brand ambassador to KNORR® which, in his words, allows him to “stand onto a bigger stage and enrich people’s lives.” Request your free sample of KNORR Ultimate® Roasted Beef Base and learn more from Chef Marco at www. unileverfoodsolutions.us/MakeItLikeMarco, including recipe tips and advice to maximize efficiency in your operation.

// EYE

AWARDS

Greater NJ ASHFSA Chapter Culinary Competition

he Greater NJ Healthcare Foodservice Administrators held their third annual culinary competition at Robert Wood Johnson University Hospital in New Brunswick, NJ on Thursday 5/24/12. This year’s event paid homage to the hottest menu craze: meatballs. Taking first place was the team from NYU Langone Medical Center. Second Place trophy

was awarded to the culinarians of RWJUH. St. Peter's Medical Center in New Brunswick finished a strong third, and also won the most creative display award. 14 teams participated and a total of 21 balls were prepared. The talent was tremendous. Types of balls were varied and the five judges, Marsha Diamond, Registered Dietitian, Foodservice Business Development Consultant, M. Diamond, LLC, Joe Ferri, Chef and Rep, Pecinka

The event featured some of the tri-state’s top culinary talent created truly memorable “meatballs"

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Ferri Associates, Josh Erdheim, Culinary Expert and Rep, PBAC, Mike Nicholson, Executive Chef, Director of Culinary Support, Eloma USA Innovative Cooking & Baking Technology and Chris Albrecht, Executive Chef and Owner of Enoterra, NJ based their decision on the following critera: Product doneness/ texture, taste, seasoning, creativity, presentation, Originality , Ingredient Compatibility and Use of Color. It was extremely powerful to see each entrée and the passion of the teams. The participating NJ hospitals continue to elevate and change the face of hospital food one entrée at a time.

A prestigious roster of judges from a variety of foodservice disciplines

NYU Langone Medical Center captured top honors

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// NEWS

SHOWROOMS

Fortessa Expands Service Footprint In Metro New York With Debut Of Manhattan Showroom Fortessa, a leading, full-service tableware provider to finer Hotels, Restaurants, Country Clubs, and Cruise Lines, is proud to announce the launch of its newest product showroom in New York City.

ocated at 215 Park Avenue, the new showroom is conveniently located across from Union Square. Fortessa’s full-service tabletop solutions, including stainless steel tableware, dinnerware, and glassware, are prominently displayed for easy perusal by customers and guests. The showroom’s friendly yet sophisticated design provides a venue for hospitality providers to bring their concerns to the table and speak face-to-face with a Fortessa representative who can help find solutions to their unique challenges. Fortessa is an integrated designer, developer, and marketer of tabletop goods and accessories. Brands under the Fortessa banner include Fortessa Dinnerware, the Accentz collection, Fortessa Metalware™, and Schott Zwiesel Crystal Glass. Its commitment to customer service and supply chain reliability make the organization an ideal partner for commercial foodservice operations and retailers alike. The company was founded in 1993 by brothers Eric and Scott Hamberger. It began as the Great American Trading Company, Inc., with two employees, but focused from the very start on quality dinnerware for culinary professionals and for the home. From there, it was an easy leap to porcelain. "We quickly identified inefficiencies in the market and found an ex-

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cellent product from the German manufacturer," noted Eschenbach.” One challenge they faced was that consumers were accustomed to name brands, not necessarily good brands. Eschenbach didn’t catch on with consumers, but the brothers found a different response in commercial food service, where quality was paramount. In 1997, the company expanded its line to flatware, glassware and tabletop accessories, becoming a “total table” operation, and pioneered the concept of specialty dinnerware for the commercial foodservice market with a “Cuisine Collection” of square, rectangular and oval shapes. The brothers needed a moniker that conveys solidity and strength with a flair for style and The Fortessa brand was born. Today, Fortessa is a leading designer, developer and marketer of quality tableware for the high-end commercial foodservice market globally, as well as for the luxury consumer market. Fortessa is headquartered in Sterling, Virginia, site of its only outlet retail store. One of their signature tableware lines, the “Accentz Collection,” is “a canvas for the professional chefs to present their artwork,” said Scott.“Our customers sell memories. Our products are part of that experience. And that experience isn’t reserved for formal occasions. You can also eat cereal at breakfast off them.” In 2000, the company consolidated all its offerings under the Fortessa name. Throughout this decade, Fortessa has been in the forefront of innovation in the tableware industry, introducing products utilizing advanced compositions as well as reintroducing classic bone china to the hospitality market. Fortessa has also been in the forefront of creating industry trends, such as the crossover of professional tableware to the luxury consumer market. Currently with over 170 employees and associates worldwide, Fortessa’s products appear in the finest venues in more than 20 countries, as well as in the finest retailers. The company’s US operations include its headquarters and direct-to-consumer outlet in Sterling, Virginia, a foreign trade zone ware-

house in Winchester, Virginia, a regional headquarters in Las Vegas, Nevada, and showrooms in key markets throughout the country. Fortessa’s international operations include Fortessa of Canada, serving the Canadian market, Fortessa

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of Europe, based in Germany, Fortessa (Asia) Ltd, based in Hong Kong, and a partnership in Mexico to serve the Latin American market. Through constant innovation in products and processes, strategic part-

nerships, physical expansion and investments in modern facilities and cutting-edge technology, Fortessa has prepared the groundwork for a dominant role in the global tableware industry.

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// EYE SFM Golf Outing “What a great day for such a good cause, “ commented SFM Golf Chair Matt Merson. The event’s title was captured by the foursome of Tom Purcell, Michael Posternak and Keith Fitzgerald of PBAC and H. Weiss’ Jimmy Weiss.

North Salem, NY - Kudos to the tournament’s committee which hosted key “B+I” execs for a day on one of Westchester County’s most legendary courses: Salem Golf Club. The pro-

ceeds of the event benefit the Society for Food Service Management’s (SFM) School to Career Committee. EYE spotted notables including Aramark’s Bill Mathews, Sodexo’s Peter

(L to R) Honest Tea’s Ken Malo and CFSB First Boston’s Jay Silverstein

(L to R) Wykagyl Country Club GM Robert Kasara and the day’s host Salem Golf Club’s Todd Zorn

(L to R) Connecticut restaurateur Phil Santomassi and Doug Hummel of SD Design

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(L to R) Top golf honors went to the foursome of Tom Purcell of Sodexo, PBAC’s Michael Posternak, H. Weiss’ Jimmy Weiss and Keith Fitzgerald of PBAC

(L to R) Zico Water’s Matt Merson who was the driving force behind the annual fundraiser congratulated Aramark’s Donna Anderson on her award winning performance

(L to R) Raymond and Raymond’s Brett Farrell, Jim Weiss of H. Weiss and BSE’s John Alfano

Witkowski, Greg Coady of Chartwell’s, Whitson’s Bill Whitcomb Jr. and Bob McCracken of Compass. EYE notes there was a solid turnout of support from the vendor community led by Marc Tell of Sam Tell, Bevwork’s Jennifer Ponsiglione, Coca Cola’s Jim Stone and Dennis Goldstein and Brandany Byrne of Red Bull. EYE notes that it’s hard to believe that the initiative which began as a vision of the legendary Rudi Flik was celebrating its 11th annual event. “Our goal is to assist high school students seeking to build a career in the culinary arts,” said Merson who has been a guiding force in the establishment of the event as a major date in the Metro area’s food service calendar. The Society for Foodservice Management is a pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry. With members from coast to coast and overseas, SFM members are the best and brightest in onsite foodservice. The Society represents major corporate liaison personnel and independent operators as well as national and regional foodservice contract management companies.

Consultants and companies providing products and services to the onsite market are also SFM members. The Society for Foodservice Management (SFM) was founded in 1979 via a merger of the National Industrial Cafeteria Managers Association (NICMA) and the Association of Food Service Management (AFSM).

(L to R) Aramark’s Paul Smith and Eddie Howard

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// MIXOLOGY

WITH WARREN BOBROW

Mixing with Brooklyn Republic Vodka Brooklyn Republic Vodka is some of the most exciting Vodka brands that I’ve enjoyed in recent weeks.

’m not usually a Vodka drinker, I much prefer Gin, but this Vodka is captivating at first sip. There is the immediate rush of the heat from the 80 proof grain spirits. This Vodka actually tastes soft on the palate, not unlike the namesake Vodka from Russia. However the similarity ends with a bold citrus aroma and crisp finish. There is a haunting elegance that circles your tongue in bold strokes. This is beautifully mixing Vodka for certain. I took the time to try a couple of standards and mixed them up a bit in my own twisted fashion. The first cocktail that I created has charred orange slices, muddled into the backbone of the Brooklyn Vodka and then augmented by Brooklyn’s own, Royal Rose Simple syrup of Cardamom and Clove. It’s a stretch of the word to call it a Martini, because in my opinion, the only real Martini cocktails are made with Gin, but with that said, I call this cocktail the: “I’m so Lonesome” after the Hank Williams song.

I’m So Lonesome I’m So Lonesome will smooth over any rough patches in the road for two appreciative and very thirsty friends. Ingredients: • 4 Shots of Brooklyn Republic Vodka • Orange peels • Orange slices - charred over a barbecue grill • Imbue Dry Vermouth • Royal Rose Cardamom Clove Simple Syrup • Hella Bitter Citrus • Q-Ginger Ale

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Preparation: 1. In a cocktail shaker fill ¼ with ice 2. Add 4 Shots of Brooklyn Republic Vodka 3. Add 1 Shot of Imbue Vermouth 4. Add 5 Shakes of Hella Bitter Citrus 5. Char a couple of orange rounds then muddle along with the Vodka and the Vermouth and Hella bitter mixture 6. Add 3 Tablespoons of Royal Rose Cardamom Clove Syrup 7. Shake first then let rest to chill 8. Flame the orange peels with a lighter against the inside of the glasses 9. Then strain into Champagne coupe’ glasses (old fashioned shallow champagne glasses) 10. Top with a splash of Q-Ginger Ale 11. I also love this Vodka for what it is with simplicity. It’s quite possible to make a lovely Bloody Mary Cocktail with Hoosier Momma Bloody Mary Mix 12. I take at least three shots of the Brooklyn Republic Vodka, add it to a cocktail shaker with ice and about 6 oz of the Hoosier Momma mix. Shake well until frosty. 13. Pour into short cocktail glasses and garnish with olives, cocktail onions and celery stalks. A pickle won’t hurt either! One of my favorite ways to enjoy the Brooklyn Republic Vodka so far is to zest some citrus fruits like oranges and limes. Add these zests to a cocktail mixing glass and pour in several shots of the Vodka. Let sit the zests macerate into the Vodka for about twenty minutes in the fridge. Add some ice to the Vodka just before serving, strain into shot glasses and shoot quickly with a couple of drops

of Bitters, Old Men Gator Glenn’s Citrus Bitters over the top of the home infused Citrus Vodka.

Mind Eraser Milkshake Another exciting way to serve the Brooklyn Republic Vodka is with Chocolate Milk and crushed Oreo cookies. It’s sort of like an adult milkshake, but you serve it in the semifrozen state by freezing the mix just below the frozen point- like a frozen milk shake! This is particularly dangerous in the summer months. You

won’t taste the vodka, but you certainly will feel the results after a short while. Ingredients • 4 Shots of Brooklyn Republic Vodka • Chocolate Milk • 5 or so crushed Oreo Cookies • 2 Scoops of Ciao Bella Vanilla Gelato Preparation: 1. Crush Oreo cookies 2. Add to a blender with about two

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3. 4. 5. 6. 7.

cups of Chocolate milk Add 2 scoops of Ciao Bella Vanilla Gelato Process to blend. Add the Vodka Process again Pour into tall cocktail glasses and enjoy

Another delicious way of enjoying the Brooklyn Republic Vodka is straight from the freezer with several caraway seeds dropped into your glass. I also like to take strong black coffee and correct it by pouring a shot directly into the cup. It can only im-

prove your mood in the morning!

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

// MEET THE NEWSMAKER Bill Spae, Chief Operating Officer CiCi’s Pizza in Coppell, TX

lease give our readers insight into the history of CiCi’s. CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985. We are now one of the nation’s fastest growing pizza chains. With about 550 restaurants in 35 states. Nation’s Restaurant News has ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past four years. We are much more than pizza. We are a family-oriented restaurant, known for pizza, pasta, salad, soup and dessert buffet. Are your stores company owned or franchised? It’s primarily franchise. We have some corporate stores primarily in Dallas. We use them for testing and training purposes. But we are about 98%, 99% franchise. And tell me about the opportunity that exists as a franchisee? And who is the target franchisee? Well the target franchisee for us is a multi-unit multi-brand developer. So someone who is already in the franchise business - doesn’t necessarily have to be restaurants, but I prefer if it is restaurants and has multiple units so that they have an infrastructure in place and who can sign a deal of say 3 to 5 restaurants. We don’t do deals typically larger than that and this individual would have the background and the experience, the busi-

able, measurable and sustainable investment opportunity.

Bill Spae joined CiCi’s Pizza in August of 2010 and serves as chief operating officer for the leading pizza chain. In this role, Spae oversees the brand’s exclusive supply chain and distribution company, JMC Restaurant Distribution, Inc. In addition, Spae is responsible for the business development of CiCi’s and manages the franchise sales, design, and construction departments.

ness acumen and sophistication you need to succeed. What makes the CiCi’s franchise opportunity unique? We recently announced our 2012 growth plans to continue our Build the Brand growth initiative. Qualified franchisees benefit from a 2-to-1 sales-to-investment ratio, demonstrating that CiCi’s Pizza is a predict-

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Your commitment to returning veterans has been well documented, what is the thought behind that? We are proud of the recognition we have received for the CiCi’s Patriot Program, one of the industry’s most extensive programs benefiting U.S. veterans. Through the CiCi’s Patriot Program, we will waive its franchise fee for the first restaurant and offer a 50 percent royalty fee reduction for the first full year in operation for all qualified, honorably discharged U.S. veterans. This totals to an approximate savings of $58,000. At CiCi’s, we are very thankful to the brave soldiers who put their lives at risk and sacrificed so much to serve and protect our country. We created the CiCi’s Patriot Program to express gratitude and deepen our brand’s commitment to veterans. We’ve found that veterans make great franchisees because they have a very disciplined approached to business. What steps have you taken to create jobs in the communities in which you build restaurants? With our veteran program, they are required to hire a manager at their store who is also an honorably discharged veteran in an effort to create more jobs for the veteran community. Additionally, CiCi’s Pizza will support the veteran franchisee to obtain

his or her Certified Franchise Executive (CFE) designation through the International Franchise Association (IFA). CiCi’s has also agreed to support Sprigster’s “Boost a Hero” program, the nation’s only crowd funding platform focused exclusively on franchises, to further help veterans raise the necessary capital needed to gain business ownership. What is CiCi’s approach to training its franchisees to ensure success? It begins with the IFA’s certified

franchise executive designation program. We reward our franchisees who attain it, a continued royalty reduction. And then, of course, they are going to go through our training program which is 12 weeks long. The key becomes a lot of support. That takes the form of more mentoring than anything else. When you combine that with the things we can’t teach: a passion for the brand, you end up with great franchisees. You’ve made the unemployed a target for your company? We noticed as we created our veterans’ franchisee program that the

unemployment rate for our younger veterans in particular, the say 20 to 25 year-olds, is upwards of 30%. So we looked at this as an opportunity for the hard working vet that might not be in a position yet to be a franchisee. So we went to our 230 franchisees and said look you’ve got a great opportunity to hire a veteran, hire somebody that’s got great skills, great leadership skills and management skills. There are some tax opportunities, credits that you can get for hiring

how do you compete? We’ve found our niche by positioning ourselves as a family restaurant serving great pizza, not just a pizzeria. Secondly, in a struggling economy our “all you can eat” concept is very unique that traditionally you could only find in a Chinese restaurant. So by offering a full buffet that includes salads, soup, pasta, pizza and dessert for around 5 dollars, we have a winning opportunity.

We are about to open our first store in New York City. One of our franchisees from Orlando came to us with a plan for a store in the Bronx that will open near Co-op City this month. these veterans that range from $2400 all the way up to $9600, if you hire a wounded warrior. So we’ve encouraged our franchisees then to get out and hire a vet. And that helps some in the unemployment side, in addition to that is part of the Patriot program. If someone comes aboard who is a veteran and becomes a franchisee, they are required to hire a veteran as a manager in their restaurant. The Northeast traditionally has been a marketplace for independent pizzerias. Where does CiCi’s fit and

What are your plans for Metro New York City? We’ve had good success in six to eight markets in the Northeast. We are about to open our first store in New York City. One of our franchisees from Orlando came to us with a plan for a store in the Bronx that will open near Co-op City this month. So Tahir Asani who owns ten of our units will open the biggest restaurant in our system: 5337 square feet. By testing it in the Bronx, we’ll get a feel for what size and scale and where we should be in New York City.

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Statue Liberty, from page 40

changes that benefit all restaurant and retail operators. Recycling of single-serve coated cups was extremely limited until Starbucks engaged all components of the value chain to begin making recycling practical and profitable. The company's goal is that all of its cups, and all of the foodservice industry's polycoated paper cups, will be recyclable by 2015. Uncommon Ground installed the country's first certified organic rooftop farm at its Edgewater location in 2008 and is preparing to add a second to the Wrigleyville location, where a sidewalk farm is already growing. Both four-star certified green restaurants offer urban agriculture internships focused on farming, beekeeping and sustainable food systems. Once again New York City had its imprint on the Technology award competition. Travelers at JFK Airport and at airport terminals across the nation can now order and pay for meals from select locations using airport restaurateur HMSHost's free mobile app, B4 YOU BOARD. Meals everything from appetizers to entrees are delivered directly to passengers within 20 minutes of departure. B4 YOU Board is currently available in the following airports: JFK, O'Hare, Minneapolis/St.Paul, and expanding soon to Sacramento, Phoenix and Los Angeles To address training/operational needs determined through guest surveys, SMART Restaurant Group has created an integrated technology solution featuring training videos that can be accessed thru QR codes at appropriate workstations for employees and managers in their locations. Smart phones are used to connect through the QR codes and offer 30-60 second "refresher" videos to improve performance. Facilitating "build-your-own" ordering, Stacked Restaurants is a new,

full-service concept which utilizes an iPad-based ordering system, enabling guests to control when they order and when they pay and to customize their meal in a comfortable, uninhibited way. Guests can choose from hundreds of ingredients in customizing their burgers, pizzas, salads and mac 'n' cheese, as they place and pay for

22000:2005 Food Safety Management System certification for its operations in the US and Canada. This ISO standard requires proof of an organization’s ability to plan, implement, operate, maintain and update a food safety management system aimed at providing food that is safe for the consumer.

Uncommon Ground installed the country's first certified organic rooftop farm at its Edgewater location in 2008 and is preparing to add a second to the Wrigleyville location, where a sidewalk farm is already growing. Both four-star certified green restaurants offer urban agriculture internships focused on farming, beekeeping and sustainable food systems.

orders via tabletop iPads. The Food Safety category was won by Sodexo, who have a large footprint in the Tri-State area. Sodexo North America Food Safety System meets strict ISO standards. Sodexo is dedicated to ensuring safe, high quality products and services for all the people they serve. This onsite management firm achieved an industry milestone by obtaining ISO

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Sodexo was a runner-up in the Health and Nutrition category. Chartwells Higher Education Dining Services who operate food service in a number of Tri-State school systems including Stamford took top honors. "Balance U" is Chartwells' nationwide program developed to educate and encourage students to eat healthier. Not only does Balance U include made without gluten recipes, menus

and labeling, but the program also includes a strong education component for students and employees alike, featuring nutritional labeling information, events and classes, and more. Sodexo School Services (Did You Know Café) - Cafeteria-as-classroom encourages healthier eating. Targeting the finicky tween demographic, Sodexo transforms dining areas into extensions of the classroom to educate students on healthier eating with the goal of instilling lifelong healthy eating habits. The judges' panel for the Operator Innovations Awards represents the major segments of the foodservice industry. All nominations are reviewed by the panel of industry leaders consisting of Patricia Bando (Associate Vice President, Auxiliary Services, Boston College), Scott Barton (President, Fine Dining Division, Lettuce Entertain You), Jeff Broadhurst (President & CEO, Eat'n Park Hospitality Group), Marc Buehler (President, O'Charleys), Jean-Marie Clement (Director, Global Food & Beverage Line of Business, Walt Disney Parks and Resorts Worldwide), Douglas Davis (Director, Global Food Safety, Marriott International), Chris Demery (Vice President, Applications, OSI Restaurant Partners, LLC), James Houser (Vice President of Administration, Delaware North), John Metz, Jr. (Executive Chef, President and Co-Founder, Sterling Hospitality),Christopher Pappas (CEO, Pappas Restaurants, Inc.), C.W. Craig Reed (Director of Food & Beverage, Broadmoor Hotel), and Ron Serluco (Senior Vice President of Operators, Guckenheimer).

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// CHEFCETERA Hillary Sterling, Chef de Cuisine A Voce Madison in NYC

hat inspired you to become a chef, where did you study? I started working in the industry at 14 in the front of the house, busing tables I was always intrigued about what was going on in the kitchen. Cooking was not a common occurrence growing up in my house unless my grandparents were around. I paid close attention to what they did and remember what things tasted like to try to replicate when they were not around. What’s your proudest accomplishment in your career to date? I think to be able to maintain a Michelin star for the past 2 years and being put amongst other great chefs by star Chef.com this year was pretty flattering. Have any mentors? Would you consider Executive Chef Missy Robbins as a mentor? What have you learned from her (and them)? Of course Missy Robbins is a huge mentor for me. She has pushed me to think, act and understand food in a different manner. Neil Manacle is another mentor for me he taught me how to carry myself and the ever important kitchen etiquette. What are a few of your favorite ingredients to cook with, have a favorite dish you like to serve? I do love the challenge of taking rustic

cuts and turning them into beautiful refined dishes. Are you using sustainable sources for the dishes at the restaurant? We do the best we can to find good sources for the ingredients.

Born and raised in Sheepshead Bay, Brooklyn, Sterling was inspired to develop her cooking abilities by her grandmother who had a passion for cooking and a knack for resourcefully combining ingredients. She embarked on her career in the restaurant industry at 14 years of age by bussing tables at the restaurant Blue Marlin in Montauk, New York. In 2009, Sterling accepted a position as sous chef at A Voce working under Executive Chef Missy Robbins. Just four months later, Sterling’s talent, expertise, and creativity earned her a promotion to chef de cuisine. At A Voce, Sterling enjoys creating and offering guests the elegant modern Italian fare that she says reflects both her passion and personality. When not in the kitchen of A Voce Madison, she can be found bike riding through the city, capturing the buildings, landscapes, food and graffiti of Manhattan through the lens of her camera and studying Italian.

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lot of new menu items develop. What’s the process in developing new menu entrées? A new dish is usually conceived around a concept, random old traditional dish or by an ingredient. At that point we brainstorm separately then rejoin and combine. We think very differently so it usually is a lot of fun to see the end result. On the equipment side, do you have a piece of equipment that you like to use that makes your job easier when preparing dishes?

We change the menu more frequently than just seasonal changes but winter to spring is an exciting time. We have a lunch prix fixe menu that goes through all the regions of Italy that we change every 3 weeks.

What advice would you give to young chefs just getting started? Keep your head down, listen, think and remember what you taste. Do you and Missy change your menu seasonally? We change the menu more frequently than just seasonal changes but winter to spring is an exciting time. We have a lunch prix fixe menu that goes through all the regions of Italy that we change every 3 weeks. This is where a

One spoon and some kitchen shears. The restaurant industry has a very broad range of foods what’s the A Voce team’s buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors? A combination of all, loyalty is definitely high on the list.

James Beard, from page 56 Chef, Director of Food & Beverage, General Manager, Corporate Food & Beverage Director, and eventually Vice President of Food & Beverage -Benchmark’s first! Benchmark Hospitality International announced the establishment of an annual scholarship program in Bob Zappatelli’s memory. It is the perfect living memorial to honor Bob’s passion and the commitment he had to the education and mentoring of talented culinarians in every interaction he had and with every friend that he made in the world of hospitality. We are partnering with the James Beard Foundation, an organization that is focused on excellence in culinary arts as Bob was. The Foundation has a Scholarship Program as one of its educational pillars, essential to the fulfillment of its mission “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” Bob’s Scholarship Fund will be added to the catalogue of culinary scholarships the Foundation currently administers. The James Beard Foundation will work with Benchmark Hospitality to develop specific criteria for the selection of candidates. The Scholarship will be included with all others offered by the Foundation in its Annual Website listing, and the recipient selection process will be administered by the Scholarship Management Services division of Scholarship America, a wellrespected nonprofit organization that has helped award scholarships to over one million students. Culinary students in the United States and throughout the world can apply online through the James Beard Foundation website for consideration for the Bob Zappatelli Culinary Arts Scholarship educational resources. Previous students awarded the scholarship have originated from the US and from Canada.

Bryan Q&A, from page 29 two advantages: we already had the factory in place, and we could build on an infrastructure that was already there. But for us, that’s part of a larger global strategy to manufacture close to our customers, and in local currency. The world is increasingly interconnected: the ups and downs of the economy in France affect us here in the US. What makes great glass? We make great glass because we have great equipment. But it’s also the knowledge of our staff at our plant in Millville, and also their commitment as well. We work hard to constantly invest in our people to ensure that they continue to produce that same high quality product day in and day out. This is where being privately owned is a huge advantage for us: it gives us the freedom to really invest in our people and our equipment, without having to constantly worry about shareholders. What are some important steps for creating a “Green” product and is there any waste that can be recycled or re-used? The most important step is the furnaces, in which the sand is melted down. Our furnaces get up to about 3,000 degrees Fahrenheit. At this step in the process, we can separate out impurities to create clean and clear glassware. Arc has just invested $40 million to expand capacity and find new ways to reduce primary emissions from its glass furnaces. In fact, Millville, NJ now operates the cleanest and greenest glass making facility in the world. We use cullet, or waste glass in our materials mix to aid in the melting processes, and as a zero-waste plant, we donate any glass we can’t use to the state highway department for use in paving. For us, this is good smart manufacturing; this isn’t just a “Green” fad. What trends do you see emerging in tabletop design? You always have to introduce new

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Committee, from page 60 products. Everyone’s always looking for the newest, best thing. The trends are driven by competition between restaurants, each of which wants to put their own personal seal on tabletop design. We design our collections around the needs of our clients. Especially with our high-end Chefs, Sommeliers and Mixologists - they’re always looking for something different, something that really expresses their creativity and complements the food that’s going to be plated and the drinks that are going to be poured. Recently, we’ve seen sommelier and food manager communities grow in size and sophistication. How has that impacted the designs you take to market? They want to have their core competencies taken care of. They want designs that are clear, crisp, and effective. With the wines in particular: we’re seeing a lot of young wines being poured these days. So we’ve designed a new line of wine glasses that helps to enhance the flavor of the wine. What does the AJC honor mean to you? It’s an unbelievable feeling to be recognized by customers, friends, and industry colleagues. It’s really important for me to give back, because I really care about the community and the people in it. What does the future hold for you and for Cardinal? We’re going to continue to invest in areas with potential for growth, and especially in our people. That’s what has led us to so much success, and that’s how we’re going to continue to grow and take advantage of new opportunities that arise.

ica and Woody gives the Foundation great board leadership as well.” With six cookbooks to her credit and numerous awards, Luchetti has been the executive pastry chef at San Francisco’s Farallon since its inception in 1997 and at Waterbar since it opened in 2008. She began her tenure on the savory side of the kitchen, but switched to the sweet side in 1987. Prior to that she was the pastry chef at Stars Restaurant for seven years. In addition to having co-owned StarBake, a retail bakery, with Jeremiah Tower; the petite powerhouse is the author of Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), A Passion for Ice Cream (Chronicle Books, 2006), and The Fearless Baker (Little, Brown and Company, 2011). Her first two books were rereleased as Classic Stars Desserts (Chronicle Books, 2007). Luchetti’s honors also include the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, and the 2003 Food Arts Magazine Silver Spoon Award. From 1994 to 1999, she served as chairperson of Women Chefs and Restaurateurs. Over the last three years, The San Francisco Chronicle chose Luchetti as one of 20 Visionary Chefs in the Bay Area; she was inducted into the Culinary Pioneers of America, and was named a dean of the International Culinary Center. “I’m pleased to be handing leadership over to Emily and this dynamic governance team,” said Campbell, who has held the chair position for five years. “Emily’s past service as vice chair has admirably prepared her for her new leadership role. With Susan and the newly elected slate of officers, Emily can energize and expand our programs and enhance the James Beard Foundation’s position as the most prestigious culinary arts organization in the world.”

Food Gala, from page 20 City College of Technology. Altagrace Auguste, Yuneiry Hidalgo, Theresa Evans, Juila Alunana and Felix Vargas all received $5000 scholarships from FBAA. EYE spotted, Peter Fernandez of Fresh and Tasty Baking, Sean Cassidy of the Sheraton Towers and Arline Issacson of Ivy League management. The Food and Beverage Association of America is a nonprofit, tax-exempt, philanthropic, educational and social trade organization. Its membership encompasses executives in the food and beverage allied industries of the greater New York Metropolitan area. Established in 1956, the Association, formerly Food and Beverage Managers (FBMA), have responded to the continued need for improved standards and within the food industry. The Association is accessible to food and beverage executives who wish to network

and grow within the industry and has served many members as a career catalyst, presenting opportunities for advancement. Members contribute their time, knowledge and efforts to Association activities. The Association continues to support organizations such as City Meals-on Wheels, The Children’s Aid Society, National Committee for the Prevention of Child Abuse and Share Our Strength (SOS). The Association invests in the future of the hospitality industry via Scholarship and Awards Programs, offering financial assistance to future hospitality professionals who have demonstrated need and maintained scholastic superiority. In 1997, the Association committed a five-year pledge of $100,000 to fund a learning center in the name of the Food and Beverage Association of America at the Bobst Library of New York University.

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Unilever, from page 2 – the first “neutral” and the second more “seductive.” In 90 percent of the countries surveyed, diners were more inclined to choose the dish from the menu that included descriptor words, such as “steamed,” “succulent” and “fresh.” “Insights from this study show that the small changes to top menu items can make a big difference,” said Lisa Carlson, M.S., R.D., nutrition manager, Unilever Food Solutions North America. “In essence, these small updates serve as a powerful way to help guests choose a healthier option. They can have an enormous impact on the health of diners across the U.S.” The global report, commissioned by Unilever Food Solutions, surveyed 5,000 diners in the United States, United Kingdom, China, Germany, Russia, Brazil, Turkey, Poland, South Africa and Indonesia to measure consumers’ attitudes on the challenges they face in making healthier meal choices when eating out-of-home. In November 2010, Unilever rolled out its Unilever Sustainable Living Plan, with one of the main goals is to help more than one billion people improve their health and well-being by 2020. Now, more than a year into the 10-year plan, Unilever Food Solutions continues to contribute to the successful results attained so far in reaching this goal through such activities as the World Menu Report and its consultation services.

Caesars, from page 10 handful of select chefs to participate in a series of intimate culinary events. Brought back in 2008, Toast to the Coast drew nearly 2,600 culinary enthusiasts for a fun and lighthearted weekend of food and wine in Atlantic City. In 2009, the festival was redesigned and launched as the Atlantic City Food and Wine Festival ben-

Lavely, from page 32 efiting Susan G. Komen for the Cure Central & South Jersey. What was once a two-day, intimate gathering quickly became a weekend-long feast of experiences, drawing close to 20,000 guests to a series of culinary-themed parties, tasting events, wine seminars and cooking classes and a weekend-long Grand Market. 2010 marked the first year in which the Festival partnered with the Food Network as its title sponsor, resulting in an incredibly successful inaugural year for the Food Network Atlantic City Food and Wine Festival. Spanning across all four Caesars Entertainment properties, the Festival welcomed renowned Food Network chefs including Sunny Anderson, Anne Burrell, Paula Deen, Guy Fieri, and Alex Guarnaschelli. 2011 brought foodies and casual diners the 2nd Annual Food Network Atlantic City Food and Wine Festival with headlining chefs Sunny Anderson, Guy Fieri, Robert Irvine, Pat and Gina Neely as well as cast members from the Next Food Network Star and new culinary channel from the Food Network, the Cooking Channel. Hosted by Caesars Atlantic City, Harrah’s Resort, Showboat and Bally’s, the festival once again benefited the Susan G. Komen for the Cure. “We are excited to have you join us this summer at the Atlantic City shore for four days of fabulous foods, winning wines and celebrity chefs at the 2012 Atlantic City Food and Wine Festival," noted Jon Henderson Caesar’s Regional Marketing Partnership and New Business Development Director.

Palmer, from page 22 panded its gym and is introducing a fleet of stylish Public M3 bikes that guests can reserve for free rides around town. And in Dallas, where

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The Joule hotel is undergoing a twoyear renovation, Palmer is planning on re-branding his restaurant there (as a Texas beef-focused Charlie Palmer Steak), and introducing a new eatery. The casual City Hall will feature five specialty stations including wood-fired pizzas and barbecue and a craft tequila cocktail bar.

Dunkin’, from page 25 the franchisee’s perspective necessary to drive a healthy business and maintain a strong brand,” said Nigel Travis, Dunkin’ Brands CEO and Dunkin’ Donuts President. “This is a strong group of dedicated franchisee leaders who, on a volunteer basis, take time away from their businesses to represent their fellow franchisees. Their dedication and commitment is amazing, and they contribute greatly to our success at Dunkin’ Donuts.” The Dunkin’ Donuts Franchise Advisory Council system has been in place for more than three decades and represents all of the nearly 1,200 Dunkin’ Donuts franchisees operating in 36 United States across the country. BAC members also serve on subcommittees that include Restaurant Excellence, Marketing and Manufacturing. “I am honored to have been selected to lead the Dunkin’ Donuts Brand Advisory Council during this exciting time in the company’s history,” said Clayton Turnbull, Dunkin’ Donuts BAC Co-Chair and franchisee, who owns 18 restaurants in Boston. “I look forward to working with my fellow franchisees and senior management to strengthen the brand with a focus on enhancing the guest experience, driving franchisee profitability, and improving unit economics.”

attended Harvard Business School Executive Program. Lavely inherits a brand seeking to emerge from bankruptcy and to reestablish market share. A casualty of a tough economic environment, rising commodity costs, and changing customer tastes, Friendly’s announced it had filed for Chapter 11 Bankruptcy protection and closed 63 stores in October 2011. The company had secured more than $71 million in debtor-in-possession financing to keep it afloat during bankruptcy proceedings. On January 9, 2012, Friendly’s announced the closure of 37 more stores, but that the company had emerged from bankruptcy protection. Friendly’s has closed about 100 stores since filing for bankruptcy protection in October 2011. Lavely and the new executive team will work closely in Metro New York with J&B Restaurant Partners. The Long Island based Friendly’s franchisee, purchased an additional 32 company-owned restaurants last year. Joseph P. Vitrano, President and CEO of J&B Restaurant Partners, along with his Executive team, Gerry Snearly, Chief Financial Officer, Greg Alagna, Senior Vice President, Operations and Dawn Petite, Vice President assumed operation of the restaurants. Based in Ronkonkoma, New York, J&B owns and operates numerous nationalbrand franchises throughout Long Island. A Friendly’s franchisee since 2001, J&B has operated 33 Friendly’s franchises, bringing their total to 65. The company is deeply rooted in the Long Island community and supports a number of nonprofit and community organizations throughout the area.

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Plaza, from page 23 also “because luxury brands didn’t want to locate downstairs when they were already upstairs on a great retail street,” Ms. Franzese said, referring to Fifth Avenue. But the food hall has drawn tourists, local office workers and visitors from the Plaza, which is now a condominium as well as a hotel. The revamped food hall extends the current 100-seat space eastward, creating a new 132-seat, 500-squarefoot hall. Besides a beefed-up graband-go retail component, it will add a 35-foot-long, 21-seat pasta bar of Carrara marble, presided over by the hall’s executive chef, Michael Suppa. There will also be a new 17-seat cocktail bar — “finally we’ll have enough room to do mixology,” Mr. English said — and a cheese-andcharcuterie shop, as well as a sommelier’s tasting table adjacent to 28 rentable wine lockers. A chef’s demonstration table will be directly under the escalator to Central Park South. “The food hall is a major draw for hotel guests, who feel comfortable eating there as singles,” Ms. Franzese said, and has helped fill the void left by the legendary Oak Room and Oak Bar, which closed in July. The Edwardian Room, shut in 2004, will become a retail space early next year. The Palm Court reopened last year. Mr. English said that he was not raising prices, and that “we hope to continue to get really diverse diners — you know, the 212s, the 646s, the 917s, the 201s and the 914s.” The new mix includes a number of proven NYC brands as well as several surprises. Macarons from FP Patisserie by François Payard, chocolates from La Maison du Chocolat, Kusmi Tea from Paris and $75 cakes ($7.50 a slice) from Lady M — are all there. But Luke’s Lobster, known for its bare-bones storefronts and food Tartinery based in NoLIta and The sandwich shop No. 7 Sub are among the surprises. “We were surprised to

be invited,” said Tyler Kord, an owner of No. 7. “At first I thought it was a joke.” Kristin Franzese, the Plaza’s executive vice president for retail, said: “Everyone is excited about this mix. We did it on purpose.” Besides the retailers mentioned above, other new vendors are Billy’s Bakery, Pain d’Avignon, Sushi of Gari, Three Tarts, William Greenberg Desserts and YoArt frozen yogurt. Burke in the Box (takeout and dining in by the chef David Burke) and Creperie NYC will open next month; a few other tenants are yet to be announced. There are counter seats at some kiosks, and another 75 seats in a communal area with a wall of potted greenery. Each newcomer has devised an item not sold anywhere but the Plaza: No. 7 Sub has a sub club with turkey and Canadian bacon; Lady M makes a chocolate-banana mille crepes cake; and Pain d’Avignon has a walnut cream croissant, baked on the spot. “We always wanted to bake where we sell,” said Uliks Fehmiu, an owner of Pain d’Avignon, which mostly sells wholesale but has a retail outlet in the Essex Street Market on the Lower East Side. “We have a small oven here for what I like to call our bread theater with the aromas.” The new lineup has created some overlap, with multiple sandwich and sweet shops. But Ms. Franzese said none of the new tenants had a problem with the in-house competition. Sharing the concourse are several nonfood shops and services. Jeffrey Beers, who designed the Todd English area, has created the sleek, seamless addition.

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SPE, from page 34 chefs Michel Nischan and Dieter Kochina) and SPE Culinary Nutritionist Natalia Hancock, R.D., work with chefs to develop seasonal dishes that focus on sourcing, thoughtful preparation and an artful approach to com-

bining nutrient-dense ingredients. SPE’s hands-on process of recipe development, applicable to a wide variety of cuisines, means that each chef’s unique culinary vision is kept intact: SPE doesn’t impose its recipes, but rather adapts existing menu items to make them “SPE Certified.”

Call Vic Rose: 732-864-2220

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-Chef

www.iceculinary.com

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“I have always been a proponent that healthy dining does not have to compromise taste and I am looking forward to working with many talented chefs to bring this unique concept of dining to restaurants throughout the United States,” says Chef Moraes. The principles of SPE were developed after nearly ten years of research, and have been validated by

a committee of world-renowned experts affiliated with prestigious research centers, including Eric Rimm, ScD, Associate Professor in the Department of Epidemiology and the Department of Nutrition at the Harvard School of Public Health, Jeffrey B. Blumberg, Ph.D., Professor at the Friedman School of Nutrition, Tufts University and John P. Foreyt, Ph.D.,

of Baylor College of Medicine’s The Behavioral Medicine Research Center in Houston, Texas. The SPE philosophy extends beyond the farm-to-table movement of locally sourcing ingredients by applying specific guidelines to the preparation of food to enhance its nutritional benefits. SPE’s unique methods result in delicious-tasting dishes that provide lasting satiety, ensuring one leaves the table energized, with a true feeling of well-being. The tenets of SPE include eliminating butter and cream from appetizers and entrées and limiting their use in desserts, emphasizing seasonal fruits and vegetables throughout the meal and using “good” fats of higher nutritional quality while limiting unhealthy fats and eliminating industrial trans-fats. SPE is also a proponent of using minimally processed foods

and highlighting key allergens so diners can make informed choices. Launched in May 2012, SPE’s culinary and nutritional team offers a wide range of customized consulting services to address specific needs of the foodservice industry. Whether customers want a healthy meal for the whole family, a locally-sourced dinner or have more specific dietary requirements, SPE Consulting provides combined expertise that is unmatched in the industry: recipe and menu development, strategic nutritional analysis, legislative compliance, allergen and gluten-free expertise and nutrition and sustainability assessment. Restaurants can choose one of four levels of certification, Certified, Silver, Gold and Platinum. Each level is based on the percentage of dishes that are considered SPE Certified on

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the menu. SPE Certified restaurants will thus offer diners the opportunity to eat a delicious, nutritionally balanced meal outside of the home. SPE’s ultimate vision is to become the most trusted symbol of nutritional quality, resulting in making dining out even more appealing to a

broader range of consumers while at the same time bringing a new level of consciousness about health and sustainability to American restaurants and the foodservice industry.

Morgan Tucker, from page 52 becoming a dealer sales rep. “The biggest challenge I face is that the New York market is so competitive," the Cornell grad continued. “In addition, New York is also where the trends start, so I can’t look at other DSRs across the country to find new things to bring to New York because everything starts in Manhattan.” My priority is to find and then source the newest products and inventive solutions for my customers.” “It’s been a great opportunity for me that my father is the president of our company. This has given me the opportunity to travel both to shows that all the salespeople attend and to some of the shows that predominantly management attends. Through these trade shows, our industry does a great job of presenting and teaching new products, and how to sell

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them for every possible new use. So that helps me stay ahead of the curve. This year I’ve found that there’s a shift underway in which home products are increasingly making their way into commercial kitchens and dining rooms after many years of commercial products finding their way into the home," Tucker added. Tucker will be featured on the cover of the magazine’s August issue. “So once I have that publication in my portfolio, I’ll be unstoppable. It’s so rewarding.”

87 • June 2012 • Total Food Service • www.totalfood.com