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// NEWS
EVENTS
Tri-State Food Service Operators Set For Summer Fancy Food Event Metro New York food service operators and the food and beverage distributors that serve them are set to descend on Manhattan later this month.
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he Summer Fancy Food Show, is the largest marketplace for specialty foods and beverages in North America. will take place June 28 – June 30, 2015, at the Jacob K. Javits Convention Center.
The show which is owned and produced by the Specialty Food Association will have a number of highlights. Ted Allen, Emmy Award winner and host of three shows on Food Network, including the long-running hit series Chopped, will host the 43rd Sofi
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Awards at the Summer Fancy Food Show in New York. Allen is a contributing writer for Esquire magazine and author of two cookbooks, including In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks (Clarkson-Potter, 2012).
He was also a series regular on Food Network’s, “The Best Thing I Ever Ate,” a judge on the first four seasons of Bravo’s “Top Chef,” and on Food Network’s “Iron Chef America.” He was the food and wine specialist on Bravo’s “Queer Eye,” which was nominated twice for an Emmy and won the award in 2004. The Sofi Awards are the top honor in the $109 billion specialty food industry. They recognize creativity, innovation and excellence in 32 categories, including chocolate, cheese and vegan or gluten free products. Vegan Hot Fudge from Seattle, Wagyu Beef Jerky from Golden, N.M., and Grilled Olives from Central Italy, are
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// NEWS
EVENTS
Vendy Plaza Returns to East Harlem’s La Marqueta for Summer 2015 Vendy Plaza brought a delicious lineup of local street food back to East Harlem’s historic open-air marketplace, La Marqueta, for summer 2015.
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reated by the Vendy Awards, New York City’s premier street food competition from the Street Vendor Project at the Urban Justice Center, in partnership with City Council Speaker Melissa Mark-Viverito and the NYC Economic Development Corporation, the weekly event began with a grand opening on Sunday, May 17th and will run each Sunday from 126pm through September 9th. This year’s expanded lineup of food vendors at Vendy Plaza will serve their Vendy Award-winning cuisine while participants listen to live music inspired by El Barrio and enjoy beer from a beer garden featuring local New York City breweries throughout the season. The initiative is part of La Marqueta Retoña, launched by City Council Speaker Mark-Viverito in 2014 to revitalize the iconic East Harlem landmark. La Marqueta is a city-owned market operated by the NYC Economic Development Corporation. On May 24th, Speaker Mark-Viverito continued to kick off the summer 2015 season by giving opening remarks at Vendy Plaza and thanking all the vendors and organizations who helped make it possible.
This year’s expanded lineup of food vendors at Vendy Plaza will serve their Vendy Award-winning cuisine while participants listen to live music inspired by El Barrio and enjoy beer from a beer garden featuring local New York City breweries throughout the season.
“We are delighted with the return of Vendy Plaza to La Marqueta,” said City Council Speaker Melissa MarkViverito, who has spearheaded the revival of La Marqueta in her district. “La Marqueta has become one of the leading unique markets and community epicenters in the city. Last summer, many flocked to El Barrio/ East Harlem to enjoy the amazing food, as well as the arts and culture.
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With the expansion of Vendy Plaza and the ongoing cultural programming under the La Marqueta Retoña initiative, we’re expecting many more this year. I would like to thank all of our partners for helping us ensure that La Marqueta continues to be a vibrant center of our community life.” Leading this year’s efforts will be new Vendy Plaza Manager Cesar
Fuentes, who brings over 15 years of experience building and managing the award-winning Red Hook Food Vendors marketplace, home of four Vendy Cup winners in the last six years. The son of a street vendor, Fuentes grew up immersed in streetfood culture, and has consulted on food projects across the city includ-
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Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Contributing Writers Warren Bobrow Laurie Forster Morgan Tucker Fred Sampson Cindi Avila Staff Writers Deborah Hirsch Intern Alexis Robinson 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 2015 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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// HOW GREEN ARE YOUR WAYS?
WITH PETER KAPLAN
Con Ed’s Plan on the Smart Grid 2.0 Consolidated Edison, Inc. one of the largest U.S. investor owned utilities is providing the details of replacing the current gas and electricity meters into smart Meters and is planning to spend $1.5 billion for the replacement.
Peter Kaplan, COO & President of United Energy Consultants peter@uecnow.com
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f successful, the program would replace roughly 4.7 million meters and could serve as a policy for many of the state’s renewable energy plans in New York City since Con Edison serves nearly 10 million people in New York City and Westchester. "The smart meters enhance our capability," said Thomas Magee, general manager for Con Ed's Smart Grid Implementation Group. "They facilitate the ease with which you can integrate these resources into the grid." Smart meters are used to show how much energy you’re using and its costs. Gas and electricity consumptions can be viewed in this smart meter. It provides two-way communication between the customers and the utility, so that the customers can receive an accurate energy bill without having to submit meter readings, that usage can be also viewed online with its interactive online tool or by the use of smart phone. According to Con
This technology was referred to as the Smart Grid 2.0 by Karl Rábago, director of the Pace Energy and Climate Center. "Smart Grid 2.0 is about a wealth of new services built on the Smart Grid 1.0 platform," Rábago said.
Ed’s recent rate filing with the New York Public Service Commission, the planned rollout of smart meters will reflect into a comprehensive strategy enhance operational performance by taking accurate readings of energy, ease the integration of distributed energy resources such as rooftop solar, and a helpful tool for our customers to keep on top of energy bills that makes the smart metering be the backbone of the future customer engagement even before many homes
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and offices are equipped with solar arrays. This technology was referred to as the Smart Grid 2.0 by Karl Rábago, director of the Pace Energy and Climate Center. "Smart Grid 2.0 is about a wealth of new services built on the Smart Grid 1.0 platform," Rábago said. But other energy companies will be watching over the course of the rate case since this would be expensive. But if voltage can be lowered to cer-
tain areas, Con Edison can install different areas where it might be needed more. "We manage the grid here to a certain voltage level but we really don't know where customers are precisely," Magee said. Smart Meters also receives some controversy since they receive and send signals like cell phones or WiFi devices, and some fears that they might emit harmful electromagnetic waves. Customers also have concerns regarding health risks, privacy and the accuracy of the data smart meters provided, since there is a lot of detailed profile information on how a single household uses electric. Rábago, a former Texas energy regulator, said utility companies already know plenty about their customers and their common expenses. "The utility already knows how you use your electricity," he said. "If you're growing pot, they know it, believe me." Con Ed proposes rolling out the program over an eight year period, and has a plan to spend $8 million in 2015, $69 million in 2016, $174 million in 2017, $317 million in 2018 and $306 million in 2019. Each meter, with installation, will cost the company $270 apiece. And the future expenses will be roughly at $1.5 billion total price tag. "We're hoping that that price comes down now," Magee said. "We think we're coming in with this at the right time." In the next few months, Con Edison will release proposals from meter vendors but there are no assurances that the program can start soon. It can only start when the Public Service Commission approves the utility’s rate case.
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// THE WINE COACH
WITH LAURIE FORSTER
Cool Wines for the Hot Weather Cookouts are one of my favorite things to do in the summer. Casual get-togethers with close friends that start in the afternoon and end whenever the mosquitoes become intolerable are part of the summer tradition.
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hese gatherings may not require elaborate plans but pairing wines with the standard cookout fare can be a challenge. Ranging from burgers to cucumber salad and anything in between, it is difficult to find one wine that goes with a little bit of everything. The good news? There are some delicious (and affordable) wines that will taste great with the traditional backyard menu. Sweltering hot weather seems to make cold carbonated beverages even more satisfying. Rather than grabbing a diet soda or an icy cold brew consider having a sparkling wine on hand. One of my absolute favorite affordable bubblies is Spanish Cava. Named after the underground caves where these wines are produced, Cava is a blend of three native grapes: Macabeo, Parellada and Xarel-lo. Cava has been made since the 1800s, using the same tried and true process developed in Champagne, France. Sparkling Cava is typically dry and crisp with flavors of apple, pear and citrus and a touch of earthiness. The crisp acidity and palate cleansing bubbles make Cava a great pairing for seafood, especially clams, mussels and a variety of fish. Another one of my “go to” wines in the summer is Spanish Albariño which originates in Galicia, a region on the northwest coast of Spain. The specific region best known for quality Albariño is Rias-Baixas. Galicia, settled by descendents of the Celts, resembles Ire-
Laurie Forster, The Wine Coach, is a certified sommelier, award-winning author and media personality. Forster is the host of her radio show The Sipping Point and her mobile application “The Wine Coach” was listed as one of the Top 8 Wine Apps in Wine Enthusiast. To find out more visit: www.TheWineCoachSpeaks.com | @thewinecoach | facebook.com/winecoach
land more than Spain. Much of Spain is hot and dry; in contrast Galicia is lush and green. The wet conditions can be a challenge for wine makers but their persistence has paid off. Albariño is now the darling of sommeliers around the country for its ability to match well with a variety of dishes. Classic pairings include summertime favorites like steamed mussels, shrimp, scallops and lobster. Spicy dishes like
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paella, Cajun spices or sausage pizza also match nicely with this wine. What can you expect when you taste an Albariño? This medium bodied white has aromas of peach, apricot and orange blossom that are balanced by food friendly acidity. Even though we instinctively gravitate toward whites, there are times when we still want the comfort of a red. Lightly chilled fruity reds like Beaujolais are always an option, but if you want something bigger I suggest a Malbec. Argentina has made Malbec a star. While its’ supporting role in Bordeaux has a long history, it became somewhat lost in the blend. Made as a single varietal and grown in the warm sunny climate of Argentina, Malbec has flourished. Full bodied and rich, these reds have aromas of plums, cherry, blackberry and a hint of dried flowers. Argentinean Malbec has a firm tannic finish that is a perfect match for heartier summer foods like grilled burgers, steaks or other red meat barbeque fare. So go ahead, enjoy the dog days of summer with a backyard barbeque and some of these suggestions. Grill the burgers. Invite your neighbors. As things heat up in the summer sun, you may break a sweat, but it won’t be from trying to find the perfect wines for your cookout! So, stock up on these wines for your next party or long weekend at the beach: Mont Marçal Brut Reserva, Spain
Cava and Champagne have many things in common. They are both a blend of three grape varieties and both use the traditional Méthode Champenoise to create their bubbles. Basically that means the bubbles are created in the bottle using an age old process rather than in a tank like Prosecco. Cava (literally translated as “cave”) comes from the Penedès region of northeastern Spain. Costing only a fraction of what most French Champagnes sell for, this is one sparkler you won’t feel guilty uncorking at any cookout. Pazo de Senorans Albariño, RiasBaixas, Spain If there were a Grand Cru designation for Albariño, the wines of Pazo de Senorans would be on the list. Marisol Bueno not only won Pazo de Senorans, but she also helped Rias-Baixas achieve recognition as one of the top wine regions in Spain. This is a serious Albariño with a richness that is full of peach, apricot with a sense of minerality. Classically crisp, this wine is a perfect partner for treats from the sea. Shuck some oysters, grill some shrimp and prepare yourself for an amazing experience! Terrazas de los Andes Malbec Reserva, Mendoza, Argentina Deep in color, this Malbec is brimming with fruit flavors of cherry, plums and violets with hints of vanilla. Full bodied, with structured tannins, this is a meat eater’s red. Terrazas is a subsidiary of Moët Chandon, one of the most famous producers of Champagne. In the fifties they sent one of their winemakers to scout the area of Mendoza—he was immediately impressed. Recognizing the potential of the area, Moët Chandon decided to create the first subsidiary vineyards ever outside of France in Mendoza. This Malbec shows what can happen when you blend a perfect climate with a wealth of winemaking history.
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// NEWS
GRAND OPENINGS
Wegmans Set to Debut in Metro NYC with Brooklyn Store Not many grocery stores can claim cult followings, certainly not in Brooklyn, where the only options in some neighborhoods tend to be oversize bodegas carrying expired goods or overpriced green grocers full of kale, quinoa and craft beer.
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egmans, the familyowned, Rochesterbased chain of 85 stores concentrated in the Great Lakes region and the Washington Beltway, has that kind of following, inspiring fan websites, hashtags, T-shirts, even a high school musical about a couple who finds love in the aisles. The company is poised to open its first New York
City store, and it has selected one of the most ripe locations: the Admiral’s Row at the Brooklyn Navy Yard. After a decade of fighting over whether to save the Civil War-era homes of Admiral’s Row along Flushing Avenue, the Navy Yard’s board approved a deal for the redevelopment of the site last month. Several buildings will be knocked down and replaced with Wegmans, other
After a decade of fighting over whether to save the Civil War-era homes of Admiral’s Row along Flushing Avenue, the Navy Yard’s board approved a deal for the redevelopment of the site last month.
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stores, industrial space and parking. Steiner NYC, creator of the Navy Yard’s 25-acre film studio, will develop the complex, set to open in 2017. To its devotees, Wegmans strikes
the balance between the variety of a Whole Foods, the prices of a Trader Joe’s and the scale of a Walmart. The 74,000-square-foot store at the Navy Yard will be the company’s smallest by about 25 percent, but will still be about 20,000 square feet larger than the Fairway in Red Hook or the Whole Foods in Gowanus, two favorites of Brooklyn’s multimillion-dollar brownstone set. Yet the affordable prices at Wegmans should also appeal to residents of nearby housing projects who have been clamoring for a supermarket for years. “We’ve got these highpriced, ritzy stores opening on all
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// FOOD IS FASHION
WITH FAITH HOPE CONSOLO
Fabulous Food Halls When I’m asked about the latest retail trends in New York City, and around the country – the answer is easy: all focus on entertainment and creating a sense of place.
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n terms of dining, that means that the recent explosion of food halls around the city. More than your local mall food court, these incorporate the finest cuisines and as often as not the opportunity to buy the ingredients and gadgets you’ll need to. Why here and now, in one of the great restaurant locations in the city? Because we’re foodies, we like dining out, or having a lot of the work done for us when we do decide to cook at home. Food halls are creating a great gathering space for a more casual experience, perfect for those of us running around the city at lunch – or millennials who crave society. And they’re opening all around the town. Chelsea Market (75 Ninth Avenue) pioneered the idea of an upscale food court in the city when it opened in 1997, and now features Amy’s Bread, Dickson’s Farmstand meats, Doughnuttery, Bowery Kitchen Supply, Spices and Teas, The Lobster Place and more. Eataly (200 Fifth Avenue) expanded on the concept, taking the love of teaching of founders Mario Batali and Joe Bastianich to combine grocery items, classes and a restaurant to create a new destination. Also created by a well-known chef, the Todd English Food Hall at the Plaza Hotel offers a curated selection
Faith Hope Consolo, Douglas Elliman Real Estate fc o n s o l o @ e l l i m a n .c o m
Food halls are creating a great gathering space for a more casual experience, perfect for those of us running around the city at lunch – or millennials who crave society.
of seafood, past, dumplings, cheese, pizzas, a wine and a patisserie that has created a much-needed quick dining destination off Fifth Avenue.
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Meatpacking’s Gansevoort Market (52 Gansevoort Street)’s vendors include sushi, tacos, sandwiches, a Greek yogurt bar, and a butcher shop. In Times Square, City Kitchen (700 Eighth Avenue) features a variety of gourmet options from Luke’s lobster rolls to Azuki’s sushi, burgers from Whitmans and ramen bowls. Hudson Eats (200 Vesey Street) in Brookfield Place brought the concept downtown last year with vendors including Black Seed, Dos Toros, Umami Burger, Mighty Quinn’s and Blue Ribbon Sushi. Nearby, Le District (255 Liberty Street) is more European in concept, offering more ingredients for sale, as opposed to focusing solely on prepared foods. Divided into four sections, the hall features a Café District with coffee and desserts, a Garden District with flowers, wine and prepared foods, the Market District with meats and fish, and the Restaurant District with a brasserie.
Gotham West Market (600 Eleventh Avenue) features Blue Bottle Coffee, sandwiches from Court Street Grocers, the seemingly required ramen vendor, as well as a number of popups. Smaller halls are found in the boroughs. In Crown Heights, Brooklyn, Berg’n (899 Bergen Street) has vendors offering a coffee bar, Ramen Burger, pizza, a beer bar and more in a former garage. And more are coming. Located just north of Grand Central Terminal, UrbanSpace Vanderbilt will debut this summer with 20 vendors including Red Hook Lobster Pound, La Palapa and more. Danny Meyer reportedly is considering a 40,000-square-foot food hall at 10 Hudson Yards, the 52-story office building that will dominate this complex (along with a retail center anchored by the city’s first Neiman Marcus. In Downtown Brooklyn, City Point will host the Dekalb Market Hall, with announced tenants including Arepa Lady, Forcella’s pizza, a crepe counter, ice cream and perhaps a Katz’ Deli. Chef/television host/author Anthony Bourdain will open his 100,000-square-foot food hall Bourdain Market at Pier 57 and Hudson River Park. Reports say that the design will be futuristic, and the hall will feature a different global focus every quarter. As with Eataly, look not just for prepared food, but packaged food, sales of cookware, demonstrations, cookbooks and more. We’re going to have even more great eating soon. Happy Dining!
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// NEWS
EVENTS
Taste Of Upper West Side Takes Center Stage In Manahattan New York City foodies were in for a treat with the return of the New Taste of the Upper West Side with an impressive lineup of new and returning restaurants, as well as world-class chefs.
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he three-day culinary celebration, which was created by the Columbus Avenue Business Improvement District (BID), which kicked off with a soirée in Theodore Roosevelt Park. All net proceeds from New Taste of the Upper West Side are
donated to the local community for neighborhood improvement and beautification projects. "Now in its eighth year, it has been crowned New York's top neighborhood food festival and continues to be a boon to our local restaurants
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and businesses," she added. Food Network chef Anne Burrell and restaurateur/chef Marc Murphy were on hand for “Best of the West.” Participating restaurants included Boulud Sud, RedFarm and Dovetail. Soirée in the Park, an outdoor
cocktail event that celebrates and raises funds for Theodore Roosevelt Park, featured music under the stars, champagne and hors d'oeuvres provided by local restaurants, including Sarabeth's and Luke's Lobster. All net proceeds from the event will be used for park enhancements. The New Taste of the Upper West Side celebration continued with Comfort Classics, an event at which 40 Upper West Side restaurants displayed their most innovative and creative home-style fare and competed for the title of Best Comfort Food Dish. Christina Tossi of Momofuku Milk Bar, Shake Shack, Sarabeth's and The Meatball Shop all participated in this event, which was hosted by "Food Fighters" host Adam Richman.
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// MEET THE NEWSMAKER
GREGG LEWIS, PRESIDENT OF 1-800-BARTEND
Gregg Lewis, President of 1-800-BARTEND 1-800-Bartend is New York's largest Bartending School and Training corporation. Thousands of Bartending students from all backgrounds and all ages have learned the art of the pour inside our New York 1-800-Bartending School classrooms, which are set up as cocktail lounges right down to the shot glasses and fully equip working Bars.
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hat lead to the opening of your 1-800-Bartend schools? When I first began as a bartender, I had very basic knowledge and much to learn. The first night behind the bar, I’m thinking, Budweiser, got it, rum and Coke, got it. The first customer comes up and I realize I don’t have a clue where the Budweiser is. The guy I’m working with, he starts moving. I realize I don’t know a thing and I can‘t bluff this so I just observed very carefully. At the end of the night this other guy, who is the only one who touched the register and the tip cup, hands me 200 bucks. I say, I can’t take this. But he says, “This is what bartenders do. We all have to eat and your job is to get to work and learn how to do this." So I told the manager I’d take the worst shifts he had and I started reading every label, wrote it down, every drink I ever made, I still have it. Over time I start to get better and as I’m working with other bartenders, if they’re not as good as I am, I start helping. Why not do it this way? Mixing and serving cocktails is not the only thing a bartender does. It’s
style, technique, mastery. Making the customer feel welcome. That’s what I wanted to teach. My teaching style combines skills from getting your knees against the bottles to the right attitude: you can't make tonight's tips tomorrow night. It all started from there. And now I have a network of member schools in states all over the country teaching my philosophy. What are the first things your schools teach? When students start our 40-hour program, we have to get them comfortable. This includes the basics of how to hold the bottle, how to organize glassware and what hand to hold the bottle with. We teach them that top bar professionals are ambidextrous and that it can be practiced and mastered. We teach free hand pouring, measured pouring. All of the training is done on the point-of-sale (POS) system. We train them how to split a check, open a tab and close a tab. The goal of the POS training is aimed at being prepared for the job interview. At the end of the 40 hours, everyone in the class receives a tally of every drink they’ve made and what that production level would have been, so now, on an interview, when the owner says, tell me about your training, they can say, “I did the program, I rang about 10 rounds, here’s my selection of cocktails." So the bar owner knows that they are hiring someone who knows exactly what they are doing. One of your biggest selling points is that you connect students with jobs. To get the job placement, we wanted to bring practical experience to what we were teaching. So we take the entire class out for the bartender experi-
Gregg Lewis is the President of New York's Largest Bartending School , 1-800-Bartend
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// Q&A
EXCLUSIVE FOODSERVICE INTERVIEWS
Bruce and Eric Bromberg Co-Owners at Blue Ribbon Restaurants in New York, NY and Las Vegas
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hat attracted you both to the restaurant industry? BB: We love cooking and making people happy. Restaurants were always such a huge part of our childhood, and we had our favorite in every place we used to travel to. EB: Rocky Aoki of Benihana was a huge inspiration.
What are the challenges that make winning in New York different from other cities? BB: I don’t think New York is any different from any other city. I never thought of it in those terms, we just focus on our customers and our staff no matter where we are. Your Blue Ribbon concept has endured for 20 plus years. How have the needs of your customers evolved? BB: Trends come and go, but the basic need of having a great dining experience where you don’t have to worry about anything except having a great time with your friends has stayed constant, and probably will for eternity. You spent considerable time in Paris. We always hear about access to fresh product, how has that impacted your approach to menus? Is farm to table and local to table important? EB: In Paris we had access to the best ingredients all throughout the world, as we do in New York. Sourcing the freshest and best tasting products is one of the keys to success in any restaurant.
Who influenced your career paths? BB: Rocky Aoki, our dad, our grandma Martha, and Chef Robert Chassat who was the chef of Le Recamier in Paris, where we both did stages. How did you select the Cordon Bleu to study? What was the value of that education? BB: It focused on basic cooking principles and nothing else, which seemed liked the most relevant way to learn how to cook. EB: And it was in Paris. If you want to learn how to play baseball, you should play in America. If you want to learn how to cook, you should study in Paris. Take us through Bromberg on Restaurants 101? What are the keys to operating and maintaining a successful restaurant? EB: Number one focus is customer satisfaction and comfort. Number two
is employee satisfaction and comfort. If you have that, then everything else falls into place.
We wanted to make a sushi restaurant accessible in a time when sushi restaurants were not commonplace and not terribly accessible to the average diner. We felt it was important to serve amazing product, treated in a traditional manner that made sense to the New York public in 1995.
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What attracted you to the sushi business? What are the dynamics of a successful sushi restaurant? BB: We wanted to make a sushi restaurant accessible in a time when sushi restaurants were not commonplace and not terribly accessible to the average diner. We felt it was important to serve amazing product, treated in a traditional manner that made sense to the New York public in 1995. That seems to have resonated with customers back then, and still holds true to-
day. You've also conquered everything from baked goods to burgers. How do you match real estate to concept? BB: In general, I don’t think we match real estate to concept. Sometimes it is more about the actual space than the neighborhood. We just get a sense of what we would like to eat in that particular space, and that is how we make our restaurants. In the case of Blue Ribbon Bakery Kitchen, the discovery of the 140 + year old wood burning oven was the motivation for that project. We just knew we needed to bring it back to life. How did the opportunity in Las Vegas come about and what are the goals for the project? BB: The Cosmopolitan of Las Vegas asked us if we wanted to create exactly what we had made in New York, and that was appealing. They were the first people who asked us to do that, as opposed to creating a Las Vegas version of our restaurant. What's your approach to designing and building kitchens? Do you have a go-to consultant and/or dealer? BB: We’ve worked with Asfour Guzy Architects and Jacobs Doland Beer Kitchen Designs for the last 20+ years. Functionality is key over anything else. We try to create an environment where all of our employees can be successful day-in and day-out, and also a place they are excited about coming to work every day. Where do you guys go to find new ideas? Trade shows-travel? BB: The world is one big inspiration for restaurants, whether it is travel, driving the kids to school, eating at local diners or a three star restaurant in
Trends come and go, but the basic need of having a great dining experience where you don’t have to worry about anything except having a great time with your friends has stayed constant, and probably will for eternity.
Paris, it all adds to the vision and inspiration for what kinds of restaurants we want to create and how we want them to feel. What's your approach to vendor relationships? Do you go to bid every week or look to build and reward loyalty? Have you centralized purchasing or can each chef do his/her own thing? EB: We develop personal relationships with vendors and stick with them. We check the market for pricing, but we are very loyal to our purveyors. Each chef in each location orders their own food, and there is constant communication between the varying restaurants about what they are ordering and serving. You've lived through so many issues. From no smoking to a $15 minimum wage and maybe the elimination of tips, what are the issues that you see? EB: I don’t know that the elimination of tips is actually occurring. It is a far bigger conversation than it actually is a reality at the moment. The main issue in New York City right now is rent, specifically employees being able to live within a decent travel distance to work to be able to support the restaurants.
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I would imagine that 20 years ago you would promote your restaurants with print advertisements and depend
on a Zagat review? What's your approach to marketing your restaurants today in a world driven by social media? EB: We never did print ads. We have grown by word of mouth and we continue to do that today. Social media is also a current version of word of mouth. Looking into your crystal ball, what lies ahead for the Brombergs? BB: Maintaining our existing restaurants, expanding our brand, and feeding and making as many people happy as we possibly can. EB: Yeah!
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
Union Square's Romano Feted to Benefit Jersey's Table to Table This year the sun shined brightly on the one and only Claire Insalata Poulos and her Table to Table team. 'We were so happy to bring this back to Bergen County," Poulos noted.
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his year's guest of honor was chef Michael Romano, Director of Culinary Development for the famed Union Square Hospitality Group. His extraordinary talent has
made the Union Square Café a part of the culinary world’s lexicon. Serious foodies delighted at the Chefs Gala last month at Alpine Country Club where top chefs from New York and New Jersey each presented a signature course from Romano's cookbook. Each course was perfectly paired with fine wines coordinated by Carlo Russo’s Wine & Spirit World. Participating chefs saluted Chef Romano by each preparing one of his signature dishes from the Landmarc Union Square Café.
Along with honoring Michael and savoring the creations of an incredible line-up of chefs, including Peter X. Kelly of Xaviars Restaurant Group, John Piliouras of Orama and Ben Pollinger of Oceana, the evening featured a fabulous live auction expertly conducted by celebrity auctioneer and Antiques Roadshow regular, Nicholas Lowry, of NYC’s Swann Auction Gallery. Lowry captivated the audience with such no-
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Mr. and Mrs. Larry Inserra of Shoprite Supermarkets have been longtime Table to Table supporters
WH Linen's Christopher Hermanns (2nd-L) graciously hosted a table of his friends
Noted Sushi chef Andy Lin (R) of the River Palm Terrace donated a meal for 12 that raised some 10K in funding to feed New Jersey's hungry as the gavel came down on Table to Table's annual auction
(L to R) Mr. and Mrs. Tracy Nieporent of Myriad Restaurant Group and TFS Co-Publisher Leslie Klashman
The All-Star lineup of chefs joined the evening's guest of honor Chef Michael Romano of Union Square Hospitality (5th-L) to receive the accolades of the sellout crowd
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Noted chef Peter X. Kelly with legendary eateries in Congers, Piermont and Yonkers was awarded lifetime achievement award honors by Table to Table's Claire Poulos
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// SCOOP
INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE
Chef-Owner Daniel Boulud Feeds the Famous and the Homebound Elderly Scoop says you know his food, Daniel Boulud, the chef and restaurant owner with multiple Michelin stars and other prestigious accolades but did you know he’s the co-president of the board of Citymeals-on-Wheels in New York City that raises funds to ensure no homebound elderly New Yorker will ever go a day without food or human company. The nonprofit is a beneficiary of the first-ever Harlem EatUp! Festival, May 14 – 17, for a great cause! Daniel held a “Black Truffles and Blue Jeans” dinner March 8 at his restaurant, DANIEL, that raised $720,000 for Citymeals, and he’s been instrumental in many more lifechanging fund-raising initiatives for the organization. Originally from Lyon, France, he grew up on a farm until he left home at age 14 to go be a chef, which he has done masterfully. Arriving in the U.S. in 1982, Daniel is renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. He’s also authored nine cookbooks, if you want to get away from your usual mealtime routine. Last year The Wash-
The revered magazine noted that “Boulud is kind in the way that essentially happy people Citymeals-on-Wheels is a beneficiary of the first-ever Harlem EatUp! Festival, May 14 – 17, for a great cause!
ington Post called him a “rock star” and “the Frenchman responsible for some of New York’s finest of fine dining.” He “practically invented the chef-driven hamburger,” it said. The New Yorker wrote in 2013 that “New Yorkers… understand that dinner is an adventure. They ask more of the kitchen. They eat the way the French used to eat. Boulud had become a Frenchman who would live in New York and nowhere else.” January’s Bon Appetit observed that Daniel lives a “frenetic life” and how could he not “in a constant state of multidirectional motion.” The revered magazine noted that “Boulud is kind in
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can afford to be.”
the way that essentially happy people can afford to be.” Daniel told Yahoo! he loves canned fish and Indian food; favors a cast-iron braise pan, and owns thousands of cookbooks. “To become a great cook, it’s just yourself,” he said. He likes his own whiskey, Dom Perignon Champagne, white Burgundy and red Bordeaux, and he says he’s “not a cheap date.” But we knew that. Book a table early at his in-demand dining hotspots. In Manhattan: DANIEL; Café Boulud and Bar Pleiades; db bistro moderne; Bar Boulud; Boulud Sud; Épicerie Boulud, and DBGB Kitchen and Bar on the
Bowery. You’ll also find his fabulous fare in Palm Beach, Miami, London, Montreal, Toronto, Las Vegas, Washington, D.C., Boston and Singapore. Daniel, please: Orange County, SoCal? We’ll see you there!
Serafina’s Up! Harlem, Tribeca Are Next Scoop notes that when Fabio Granato and Vittorio Assaf launched Serafina on the Upper East Side 20 years ago, it was a single restaurant serving pizza and pasta. Last month, in Harlem, the pair opened their eighth New York City Serafina and 24th worldwide, with plans in the works to open No. 25 in Tribeca. The Harlem Serafina is 1,900 square feet. It will seat 125 people, 65 in the main dining room, 30 in a private back room, 10 in a central bar area and 20 in a sidewalk café. Design features include an exposed pizza oven in the middle of the dining room, where chefs will be “on stage” preparing pizzas. Its graffiti-covered walls by artist Pato Paez feature Serafina angel wings and themes of love. The private room’s wall has the word “Love” written in the language of every country where Serafina
into an incubator for food startups. Jamestown LP is providing small popup retail tents in its Falchi Building to small businesses, allowing them a lowcost kiosk to test their products before committing to longer-term leases. Called Tenant Tents, the program cur-
Caroline Ramos has recently joined the Party Rental Ltd. family as the Director of Marketing and Communications. Having worked at both digital agencies and high profile clients for about 10 years, Caroline has a strong digital marketing background and looks forward to applying her marketing techniques and strategy to the event space with Party Rental Ltd.
“We wanted to give them a chance to get feedback on products and try retailing that has a low bar on cost and term,” said Michael Phillips, president of Jamestown.
has a location. Corporate chef Erminio Conte has also added new menu items including specialty sandwiches. The team is asking customers for the first three months to help them develop a special “Harlem pizza.” The winner gets free pizza every day for a year.
Food Startups Get Space At Falchi Building Scoop sees the owner of a Long Island City mixed use office building is transforming part of its ground floor
rently has three vendors on the ground floor of the five-story building at 31-00 47th Ave., which houses both offices and production space for several food companies. Vendors pay a percentage of their sales for the space and can commit to a tent for a period as short as a week. “We wanted to give them a chance to get feedback on products and try retailing that has a low bar on cost and term,” said Michael Phillips, president of Jamestown. The converted
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former warehouse of Gimbels department store will offer about 15 retail spots on the ground floor concourse, some of them for incubators and others for longer-term vendors, Phillips said. Jamestown has reached out to a local Queens incubator that rents commercial kitchens to food startups, drawing a few businesses to the program and aiming to help launch others. The Tenant Tents program will expand the Falchi Building’s food selection, which includes vendors in its Food Box retail space and kiosks of tenants such as the Doughnut Plant. So far, vendors in the Tenant Tents program include Bessie’s Best Breads, which sells various types of banana breads; Bonne Fete Baking Inc., which offers Frenchinspired cakes and pastries, among other products and Petite Marguerite, which sells simits, Turkish coffee, olive oil and other Turkish foods.
A City Pilot Program Envisions Eco-Friendly Street Food Scoop knows that hot-dog carts, smoky open-air grills and other sidewalk food vendors are fixtures of New York City life, as familiar as potholes and delivery bikes. In the coming months, a new fleet of food carts is expected to hit the streets; hundreds of sleek mobile kitchens equipped with refrigerators and sinks, and powered by solar panels,
A rendering of MOVE System's MRV100 Mobile Vending Vehicle.
alternative fuel and rechargeable batteries. In a pilot program, MOVE Systems, is proving 500 free carts, called MRV100 Hybrids, to vendors across the city, in partnership with the City Council. “What’s the quality of the air I’m breathing? What’s the quality of the food I’m eating? These are the problems we’re trying to solve,” said James Meeks, chief executive of MOVE, the Queens-based company that developed the carts. “I hope there will be an opportunity for even more culinary options than exist today.” The carts, roughly 5 feet wide, 10 feet long and 8 feet high, can be built to accommodate different cuisines or styles of cooking. “Many vendors have already expressed interest in trading their existing carts for the new ones,” Meeks said. “The costs of the new carts are covered by donations and private partnerships, and won’t come from the city budget,” he said. City council speaker Melissa
Mark-Viverito applauded the pilot program. “Small business owners like food cart vendors are the backbone of New York City’s economy and the fabric of our neighborhoods,” Mark-Viverito said. “I look forward to seeing the results of this pilot.” The city issues up to 2,800 citywide, full-year permits to vendors each year, plus 1,000 seasonal permits, 1,000 vegetable land fruit cart permits, and 200 borough-specific permits. Most have long waiting lists.
Vollrath Names VanMenxel Eastern Regional Manager
Scoop notes that the Vollrath Company named Jill VanMenxel eastern re-
gional manager for the manufacturer's foodservice division. In her new role, VanMenxel will oversee sales, staffing and market development in Vermont, Maryland, Maine, New Hampshire, Rhode Island, Connecticut, New York, Pennsylvania, New Jersey, Massachusetts, West Virginia, Virginia, Delaware, North Carolina, South Carolina and northeast Ohio.VanMenxel joined Vollrath in 2005 serving as district sales manager in upstate New York and Vermont. The Vollrath Company is a Sheboygan, Wis. based leading manufacturer of smallwares and equipment for the foodservice industry. Prior to joining Vollrath, Jill had a long and success-
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ful career in sales management and business development in the travel and tourism industry. Jill resides in upstate New York with her husband, Jan, and immediate family. With a collection of exceptional people, industry leading products, and helpful consultative services, Vollrath is assembled for one purpose - to advance the art of hospitality.
Scoop notes that the Vollrath Company named Jill VanMenxel eastern regional manager for the manufacturer's foodservice division.
Art Mogul Who Dined at NYC Restaurant for 50 Years Leaves $100K in Will for Favorite Waitresses Scoop says a millionaire Asian-art collector always left a decent tip for his
Top Philly Toque Leoni Set for Brooklyn Eatery Helm Scoop hears that Adam Leonti, chef de cuisine at the flagship Vetri Ristorante in Center City for four years, has given notice. Leonti, a native of Portland, Maine, is bound for what Marc Vetri called an "amazing opportunity" in Noted Metro New York equipment and supply rep firm Pecinka Ferri hosted an Industry BBQ recently at its Little Ferry, NJ headquarters. The Ed Pecinka/Joe Ferri led firm have built a reputation as an industry leader with innovative promotional events
Scoop hears that Adam Leonti, chef de cuisine at the flagship Vetri
favorite waitresses — even after he passed away. Robert "King of Ming" Ellsworth, a wealthy regular of Donahue's Steak House, set aside $100,000 in his will for two of his favorite waitresses at the restaurant. "I was shocked,'' Maureen DonohuePeters, 53, says. She was given the money with niece Maureen Barrie, 28. "I just couldn't believe it. I didn't expect anything." Ellsworth apparently didn't know the last names of the two servers at Donohue's Steak House, as he referred to them in the will as "Maureen at Donohue's" and "Maureen-atDonohue's Niece Maureen." Ellsworth, who was worth an estimated $200 million, died in August. He ate seven meals a week at the restaurant, making the 15-block walk to dine at Donohue's for the last 50 years of his life. Donohue-Peters is the daughter of the restaurant's founder, and has worked in the family restaurant her whole life. Ellsworth was "more than just a customer," Donohue-Peters says.” He was a wonderful man and a dear friend," Barrie adds. Ellsworth was known to be the world's wealthiest Asian-art collector and earned the moniker "King of Ming" through an expertise in Ming dynasty furniture. He owned a 20-room Fifth Avenue apartment that was home to treasures such as a rug from the emperor's quarters in Beijing's Forbidden Palace.
Ristorante in Center City for four years, has given notice. Leonti, a native of Portland, Maine, is bound for what Marc Vetri called an "amazing opportunity" in Brooklyn at a forthcoming hotel restaurant.
Brooklyn at a forthcoming hotel restaurant. Vetri said the kitchen would not miss a step under sous chefs Joe DiLago and Pat Boyer, whom he described as "badasses." Vetri did not seem to indicate who, if any, would assume the chef de cuisine title. Leonti has been part of the Vetri family since 2008, when he juggled jobs at the Four Seasons Hotel and Vetri. He followed up with six months at Osteria della Brughiera in Bergamo, Italy, before returning to Philly and the chef de cuisine job. In 2012, he was named to a Forbes mag list of 30 people under 30. “Leonti was integral to Vetri's 2011 transition away from a la carte dining into what Bill Addison, Eater’s critic, last year called "one of the country's
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// NEWS
FOODSERVICE REGULATIONS
Empire State Cafe Can Serve Fido The state Senate last month passed legislation that would change state heath law to allow restaurants to let customers bring their pet dogs into outdoor dining areas.
"W
ith a large percentage of New Yorkers being dog owners, many restaurants would like to accommodate their guests and permit canine companions to join them," said Senate Health Committee chairman Kemp Hannon, R-Nassau
County, the bill's sponsor, said. "However, the current health code prohibits restaurants that wish to make such accommodations from doing so or they will face non-issuance, suspension, or forfeiture of their license if they do allow dogs in outdoor dining areas," he continued.
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“The bill wouldn't require restaurants to allow for pet dogs, but it would give the restaurants a choice to do so as long as the establishment can ensure that there would be no contamination of food and tainted utensils or equipment,” Hannon said. Hannon cited a 2013 study pub-
lished in the Journal of Environmental Health that found that when proper sanitation measures and practices are in place, there's little public health risk in having dogs at diners' side. In fact, California last year passed a similar bill into law. "This legislation will allow restaurant owners the option to permit pet dogs in outdoor dining areas," Hannon said. "It will benefit both owners and patrons, boosting revenue, and ensure safety standards are followed." The bill has been sent to the Assembly, where it is sponsored by Assemblywoman Linda Rosenthal, D-
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// LITTLE M. TUCKER
WITH MORGAN TUCKER
Made in the USA It’s more than a compelling story… In 2015, it’s smart business.
N
ew York City is my home. Under the bright lights you can have anything your heart desires any time of the day or night. If you can make it here, you’ll make it anywhere. The Allied Buying Corporation Conference brought me to Memphis, Tennessee earlier this month and I was moved by the history of America: MLK, Elvis, and the soul of the Mississippi River. I have friends that are family in Portland, Oregon who truly know how to enjoy America’s landscape. Hiking on the West side of the country, the views of Mount Saint Helens and Mount Hood are breathtaking. Chicago welcomes our industry each May for The National Restaurant Association Show with Midwestern charm and a burgeoning foodie scene. One thing I have learned from the privilege of regularly traveling this country is that everything we need is already here. Since our restaurateurs and hoteliers are consumed with local influence on cuisine, isn’t it time this strategy permeated our procurement again? Selim Bassoul, CEO of The Middleby Corporation, is a global leader in supporting the ‘Made in America’ agenda with many of his heavy equipment factories. “Middleby has bucked a trend of outsourcing manufacturing overseas. Today, we employ around 2500 workers in 27 factories in the U.S. and we contribute jobs to 900 Ameri-
Morgan Tucker, M. Tucker m p t u c ke r @ m t u c ke r.c o m
I have friends that are family in Portland, Oregon can suppliers. We provide a dignified living to our employees with decent wages and great benefits. Our factories are the bloodline for depressed communities such the Mississippi Delta, rural North Carolina, upstate farming Michigan, to name a few.” Coveted by professional chefs worldwide, Vitamix is releasing their latest product this month. New color coded Advance containers made in Cleveland, OH, are available in Blue, Orange, Purple and Yellow, and designed to improve speed of service and promote food safety by reducing the potential for allergen cross-contact. Edlund is another manufacturer always on the cutting edge of kitchen equipment, and they have strategically chosen to manufacturer in Vermont.
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who truly know how to enjoy America’s landscape. Hiking on the West side of the country, the views of Mount Saint Helens and Mount Hood are breathtaking.
Searching for the highest quality baking equipment available? Univex Planetary Mixers have been made in Salem, NH for over sixty years. A planetary mixer is a kitchen’s most versatile piece of equipment, and these are
built to deliver excellence every time. Andrew Elliott, President of Drinique, a forward-thinking unbreakable Tritan drinkware company, explains that manufacturing in America has been a major key to their success. “Being in control of the manufacturing process allows us to get product to our customers quickly, which is essential in an industry where customers want their orders yesterday. With savings on overseas shipping and large inventory carrying costs, we can allocate more resources to research and development. American entrepreneurs are known for innovation and quality. Start up costs can be higher in the U.S., but so is the quality of products we make.” Foodservice equipment and supplies manufacturing in America produces superior results. The Homer Laughlin China Company is a Genuine Manufacturer: They craft their own high-quality dinnerware products in West Virginia and have for generations. Diversified Ceramics also manufacturers their ceramic cookware, ovenware, and tabletop accessories here in the states. Looking for bone china instead? Lenox is making every shape and size in their Kinston, North Carolina plant. Want to dress the part in good threads? Ritz Foodservice has you covered with classic and traditional chef apparel to inspire both in and out of the kitchen. Brands are constantly looking to connect with customers on a deeper level. What could be more important than home? Thinking globally is important, but acting locally is paramount. This summer, support our homeland and all the companies and people that keep manufacturing in America.
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// RESTAURANT OPERATIONS
WITH AMBER BROWN
Explaining FDA Menu Label Compliance: 5 Common Myths As the countdown begins (6 more months) for the Food and Drug Administration’s (FDA) Menu
combos and are offered as a single menu items will still be subject to the labeling requirements. These may include pizza, items that come grilled or fried or soft drinks. Q. Is alcohol not subject to the menu labeling regulations? Incorrect: if you have a standard specialty drink or printed drink menu that is standard for 60 or more days, those drinks must declare calorie content. Bottles of liquor that are behind a bar do not fall under the labeling guidelines. Nonalcoholic drinks must also declare caloric in-
Labeling Requirements, there may still be fuzzy grey areas that have not been clearly defined. Here are 5 common myths the operations need to understand.
Q
If I have 20 restaurants but they are all different concepts with different menus, do I still have to declare calorie counts and portion sizes? No. The restaurants must be doing business under the same name and over the same core menu. Restaurant Groups with separate concepts must only menu label if there are 20 establishments under the same concept name. Q. Must I send all of my menu items to a laboratory for analysis? No, you must meet the FDA Reasonable Basis Standard. Menu items must be analyzed by portion size via a variety of methods. • The USDA nutrient database, available on the USDA website • A software that uses database information to populate nutritional information • Laboratory analysis Q. Do I need to also display calorie content on any specials I may run?
Menu items that come in a variety of flavors, varieties and combos and are offered as a single menu item will Amber Brown is currently a Senior Software Trainer with ChefTec and tours the country, and internationally conducting on site operational trainings, and food cost and food safety presentations.
still be subject to the labeling requirements. These may include pizza, items that come grilled or fried or soft
Operations must only declare calorie information on standard menu items that are commonly or routinely offered on a menu for more than 60 days. Condiments, daily specials and custom orders are not subject to the labeling requirements. Q. If my menu items have varia-
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drinks. tions (pizza and combos) will they not be subject to menu labeling? Incorrect: menu items that come in a variety of flavors, varieties and
formation. Make sure that your operation is compliant by the December 1, 2015 deadline. Analyze whether your operation meets the necessary requirements and take the proper steps to make sure that you have the items analyzed on your standard menu. You have several resources to ensure you are compliant. Contact your back office software company, local laboratory, or do some digging on the UDSA website. If you are not an operation that falls under the compliance radar, you may want to take some proactive steps to be sure you stay competitive in the search for healthy food alternatives.
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// C-CAP TRADE TALK
WITH JOYCE APPELMAN
Careers Through Culinary Arts Program (C-CAP) Celebrates 25th Anniversary Careers through Culinary Arts Program (C-CAP) celebrates a record-breaking 25th Anniversary awarding more than $750,000 in culinary scholarships and opportunities to New York City public high school students and alumni.
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t the Careers through Culinary Arts Program (CCAP) New York Awards Breakfast, C-CAP President Susan Robbins alongside C-CAP Founder & Chairman Richard Grausman presented more than $750,000 in scholarships and cash awards to 21 high school seniors and alumni at the Pierre Hotel late last month. Featured guests and speakers included NYC Schools Chancellor Carmen Fariña and Executive Chef of Café Boulud Aaron Bludorn. Dedication to the culinary arts and good grades served-up full-tuition scholarships for two Queens natives, valued at more than $100,000 each. Darwin Acosta, Food & Finance High School student in Manhattan will pursue his Bachelors Degree at the Culinary Institute of America (CIA) in Hyde Park, NY and Emily Tepoz, Long Island City High School (Queens) student, will study at Johnson & Wales University in Providence, Rhode Island. Daniel Goodridge, also from Long Island City High School, received $58,110 in scholarships, including full-tuition to earn his Associates Degree at the CIA. Full-tuition scholarships to attend Monroe College in New Rochelle, NY,
Joyce Appelman, New York, NY j oyc e a p p e l m a n @ g m a i l .c o m
each valued at $51,360, were awarded to Emily Caraballo of Port Richmond High School (Staten Island), and Alissa Merino of Manhattan’s Food & Finance High School. Also representing Manhattan, Mimi Chen from the High School of Hospitality Management received a full-tuition scholarship to the International Culinary Center (ICC), valued at $48,750 and Soledad Navarrete of the School of Cooperative Technical Education won a $37,000 full-tuition scholarship to the Institute of Culinary Education (ICE). Outstanding C-CAP alumni were also awarded scholarships at the ceremony. Kayla Gore received the Drexel University Full-Tuition Scholarship, valued at $89,292. Yvan Lemoine, Chef de Cuisine at Bodega Negra in Manhattan received the Daniel Boulud Full-
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Dedication to the culinary arts and good grades served-up fulltuition scholarships for two Queens natives, valued at more than $100,000 each.
Tuition scholarship to the Institut Paul Bocuse in Lyon, France, where he will study for five weeks. Scholarships awarded ranged in value from $3,000 to more than $100,000
to attend some of the most prestigious culinary schools in the country. Some students also received C-CAP Education Scholarships, cash awards to help defray the costs of books, supplies, housing, and other expenses while at school. C-CAP’s cooking competitions for scholarships are the culmination of the C-CAP high school program for underserved teenagers at risk of leaving high school without job or college prospects. 2015 marks a milestone for C-CAP as it celebrates its 25th anniversary of transforming lives through the culinary arts. This momentous year highlights the program’s dedication and commitment to helping thousands of qualified students across the country from culinary education to guidance and support in their fulfilling careers in a growing industry. For a full list of 2015 SCHOLARSHIP WINNERS LIST please visit totalfood.com Careers through Culinary Arts Program (C-CAP), is a national non-profit that prepares at-risk high school students for college and careers in the restaurant and hospitality industry. Founded in 1990 by noted culinary educator and cookbook author Richard Grausman, C-CAP provides job training and internships, scholarships, teacher training, cooking competitions, college and career advising, lifetime career support and product and equipment donations to schools. C-CAP manages the largest independent scholarship program in the United States, and since inception, C-CAP has awarded over $43 million in scholarships and classrooms have received $3.2 million worth of supplies and equipment. Through C-CAP’s efforts, a large percentage of our students find rewarding careers in the foodservice and hospitality industry. For more information, visit www. ccapinc.org.
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// NEWS
PASTRY CHEFS
ICE Set to Host Top Ten Pastry Chefs in America Awards Matthew Stevens and Tish Boyle, editors of Dessert Professional Magazine, a leading food service publication for the pastry, baking, cake, ice cream and chocolate industries are set to fête their chef honorees at the twenty-second annual Top Ten Pastry Chefs in America Awards at ICE (The Institute of Culinary Education) in New York City.
T
he awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2015 winners will be featured in the August issue of Dessert Professional. "With more and more remarkable talent filling the ranks of dessert professionals, being recognized as one of best has gained a new level of prestige," notes Editor Tish Boyle. Editor Matthew Stevens adds that "a talented and dedicated pastry chef is an invaluable asset in any kitchen. Our 2015 Top Ten Pastry Chefs in America have also distinguished themselves as innovators, leaders, and mentors in their chosen career paths. It is our honor to recognize them for their many and varied contributions to our industry." Dessert Professional Magazine publisher Jeffrey Dryfoos was proud to honor this year's Top Ten Pastry Chefs and Hall of Fame inductee Sébastien Cannone of The French Pastry School in Chicago, IL. "Over the last twenty years Sébastien has been tremendously influential in the development
The Top Ten Pastry Chefs in America event was held on Monday, June 1, 2015 at The Institute of Culinary Education, Brookfield Place, 225 Liberty Street, New York City.
of pastry and baking talent in America. We are thrilled that he will join his school co-founder and business partner Jacquy Pfeifer in our Hall of Fame." Selected from around the entire
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country, this year’s Top Ten, the crème de la crème are: • LISA BAILEY, D Bar, Denver, CO and San Diego, CA • MICHELLE GAYER, Salty Tart, Minneapolis, MN • JIMMY LECLERC, Laduree USA, New York, NY • SALVATORE MARTONE, Atelier Joel Robuchon, Las Vegas, NV • MAURA METHENY, Norman Love Confections, Ft. Meyers, FL • THOMAS RAQUEL, Le Bernardin, New York, NY • THIAGO SILVA, EMM Group, New York, NY • MIROSLAV USKOKOVIC, Gramercy Tavern, New York, NY • WILLIAM WERNER, Craftsman & Wolves, San Francisco, CA • ZAC YOUNG, David Burke Group, New York, NY This year’s Hall of Fame Honoree is SEBASTIEN CANNONE, M.O.F., CoFounder, The French Pastry School, Chicago, IL. The Top Ten Pastry Chefs in America event will be held on Monday, June 1,
2015 at The Institute of Culinary Education, Brookfield Place, 225 Liberty Street, New York City. The event features a walk-around tasting of desserts from some of the most talented chefs in the nation. Presented By Guittard Chocolate, KitchenAid, Beurremont, and NielsenMassey. DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American des-
The event features a walk-around tasting of desserts from some of the most talented chefs in the nation.
sert industry. DWM is publisher of the industry-leading print and digital publication Dessert Professional Magazine, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of the award-winning website Dessertprofessional.com, and social media purveyor of the Dessert Professional Connect Network.
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// NEWS
CELEBRITY CHEFS
Celeb Chef Anthony Bourdain to Open Huge International Food Market on Chelsea Superpier Bad boy TV chef Anthony Bourdain is planning to bring a massive international food market to Chelsea’s new Superpier.
T
he CNN host, chef and author is rumored to have signed a letter of intent to take 100,000 square feet, or nearly all of the retail space, at the new megadevelopment, which will sit atop Pier 57 in Chelsea. The developers of the pier are RXR Realty and Young Woo & Associates. Bourdain has long been rumored to be searching for a location for his new culinary concept, which would incorporate street food from Southeast Asia, a local farmers market, a bakery and an oyster bar. The market would be twice the size of Eataly, the massive food market at Madison Square Park, and more than three times the size of Le District, a market that just opened at Brookfield Place in Lower Manhattan. It would be developed in partnership with entrepreneur Stephen Werther. Bourdain wouldn’t be the only high-profile tenant at the pier. Tech giant Google is reportedly in talks to lease 250,000 square feet of office space, there. The hugely anticipated street food market is on its way. Most of the details about Anthony Bourdain's mega
blockbuster international street food hall remain tightly under wraps. The opening date has been a mystery. Mostly what we know is that it will have 40 to 50 stalls, with vendors from across the world. The market will be called Bourdain Market and it will open this year. The new details are buried in a piece about Jason Wang and his wildly successful Xi'an Famous Foods empire, which came into being partly because Bourdain championed the original Flushing outpost on an episode of No Reservations. Apparently, Bourdain and Wang have remained in touch all this time, and Bourdain says, "Jason was pretty much the first person I thought of to participate in the market.” So there's one more juicy fact for you: Bourdain Market will probably have an outpost of Xi'an Famous Foods in it. A cheesy Croque Monsieur from France, fresh lamb noodles from China and a spicy chicken tagine from Morocco—all in one place. Though details about Anthony Bourdain’s newest New York-based global street food marketplace have remained tightly guarded, it seems that shop-
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pers might be able to taste this world of treats later this year.
The marketplace will have approximately 40 to 50 stalls from around the world. The concept stalls will each specialize in one or two dishes of "gourmet street food." Bourdain, who has made a living traveling the world in search of the most tantalizing exotic eats, revealed the aptly named 'Bourdain Market' will “carry a wide variety of inexpensive food in a communal dining hall.” Will Bourdain's international market be as successful as Mario Batali's Eataly? We'll have to taste and see.
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// INSURANCE
FIORITO ON INSURANCE
Keep Your Restaurant Afloat During Hurricane Season Planning ahead is the name of the game when it comes to hurricane season. Even in a relatively inactive season, as is expected for 2015, coastal areas can still experience as many as 12 name storms, seven of which will become hurricanes and three that will evolve into Category 3 or higher storms.
Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com
Because even businesses with employee
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rom June through November business owners must take a two-pronged approach to survival: firstly, crisis communications, management and business continuity planning and then back up efforts with the proper insurance coverage. Before Disaster Strikes A crisis communications, management and business continuity plan in place will help ensure employee stability in the workplace. Pre-determined employee notification channels will be critical to disseminating information should the need arise. Business owners should have employee contact information at their fingertips, while also establishing a toll-free hotline number or social media site that can facilitate com-
communications and business continuity recovery plans in place can suffer a setback as a result of a storm, it’s important to examine your disaster coverage.
munication during a storm. Similarly, understanding each business’ individual risk is key to necessary business continuity planning. It is smart to isolate the business risk first. Is it wind, power outage or hurricane damage? Will your restaurant be down for a week, a day or a month? Review your assets and make sure the operations that are most critical have built-in redundancy or are covered by insurance.
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When Disaster Strikes Because even businesses with employee communications and business continuity recovery plans in place can suffer a setback as a result of a storm, it’s important to examine your disaster coverage. There are a variety of policies to help coastal businesses recover from an event – each involving a different aspect of the restoration.
Business income coverage. Take a hard look at your business income coverage limits, which include loss of income as a result of an event - are they sufficient? Extra expense coverage often accompanies business income coverage for necessary business costs, such as setting up business in a temporary location. Based on the risks you identified above, can you build in enough cash reserves, or will you need to rely on insurance coverage, in case of an event? Go through a potential business interruption to determine the estimated monthly costs for both loss of income and extra expenses. How long will it take you to get your business up and running again? How much can you afford to lose? Base insurance coverage needs on identified risks to ensure that any business interruption will be covered to the greatest extent possible. Contingent business income coverage. What if your business isn’t in a storm zone, but a key supplier of your business goes down due to a storm and as a result your business can’t meet demand? Contingent business income coverage can bridge these gaps. Ordinance or law coverage. Depending on the age and condition of the facility, when rebuilding after a storm, additional building codes may apply. For example, if your facility was built in the 1980s, new code requirements may be mandatory when rebuilding. Additionally, if a building was only half destroyed, most local municipalities will require the entire building to be demolished and rebuilt, often costing more than the insurance will reimburse. Flood coverage. It’s important to realize that most property policies exclude flood coverage. Secondly, businesses typically buy minimum
flood coverage limits, but don’t consider that floods can come from even minor storms or no storm at all. Lessons Learned From Katrina to Sandy, the biggest storms of the last decade have taught us some of the greatest lessons in risk mitigation. Here are a few best practices in both pre-planning and coverage gaps: • Examine deductibles. What type of deductible do you have on property coverage – a percentage or flat deductible? A calendar year or occurrence deductible? If your business has a lot of locations, occurrence or percentage de-
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ductibles could potentially be more costly. Additionally, many policies will have lower deductibles for wind and hail events than for a named storm. Know the time element of your coverage. Business income coverage typically has a 72-hour waiting period and with wind, businesses could face up to a two-week waiting period. Do you have a plan to sustain your business during that time? Beware of post-storm cyber attacks. Phishing and email scams that include malware are known to increase post-
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storm, when companies are more vulnerable to cyber intrusion and attack. Contingency plans for end of the month storms. When storms occur at the end of the month, a busy financial and regulatory time of month for most businesses, a contingency plan will be critical to getting the necessary reporting done. Think twice about basement storage. Often times vital records are kept in a building’s basement. But, these records are often at risk of exposure to elements such as floodwaters. When vital records are dam-
aged or lost, businesses may have to find a way to recover the information for legal or regulatory requirements. Robert Fiorito, serves as Vice President, HUB International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www.hubfiorito.com
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59 • June 2015 • Total Food Service • www.totalfood.com
// NEWS
ENVIRONMENTAL FOODSERVICE
The Next Chapter of Greening the Restaurant Industry From 1990 to 2005, there was a major need for education of consumers as to what were the world’s major pressing environmental issues.
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s consumers became more educated in the topics of sustainable food, energy, water, and waste, they started to create more of a demand for the Certified Green Re-
staruants®, which were employing more sustainable business practices. In 2006, the topic of the environment penetrated the mainstream. Climate Change became a regular
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news topic. The environment was being taught in elementary schools all the way to Masters and PHD’s. Green shifted from a growing trend to a more normal part of our society.
Since 2006, some of the country’s most esteemed chefs, universities, restaurants, and corporations have had their restaurants becomes 2, 3, and 4 Star Certified Green Restaurants®, making it easy for the 79% of consumers who prefer dining at Certified Green Restaurants®… to put their money where their mouth is. When the Green Restaurant Association works with restaurants, it engages that restaurant’s distributors, waste haulers, and even property managers when necessary, in order to make the desired environmental changes. There are thousands of vendors that service the restaurant industry… and determing which of their products are legitimately green can be quite an undertaking. Up un-
til recently, that was an undertaking that would happen restaurant by restaurant. Welcome to the next chapter of the Greening of the Restaurant Industry. Now, distriubutors and waste haulers are allowing the GRA to vet their offerings against the Green Restaurant Association’s environmental standards, so that we can provide restaurants with a transparent and objective source of information as to what are the legitimate green products that each distributor carries, along with why each product is green, and how many GreenPoints™ it will earn restaurants in their journey towards becoming more environmentally sustainable. We call this our Green Restaurant
Distributor® Program. It answers the following: • What is a legitimately environmentally preferable product? • What makes it green? • How do you know the manu-
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facturer's claims are valid? • Which distributors provide an easy, transparent, and verified source of green products? Now, The Green Restaurant Association (GRA) has taken the next step to make it easy for you to answer those questions. The GRA is working with distributors to vet their thousands of products and make public which products meet one of the GRA's environmental standards. The report for each distributor is made public on the web, showing each product, its environmental standards, which certification it meets, and how many GreenPoints™ it will earn a restaurant towards becoming a Certified Green Restaurant®. Meet America’s Green Restaurant
Distributors™ Dole and Bailey, headquartered in Woburn, MA sells a wide array of food in addition to some disposables to the New England region. Founded in 1868, Dole and Bailey now services thousands of clients. On September of 2014, Dole and Bailey began its work with the Green Restaurant Association to have its products examined to determine which of its products meet the Green Restaurant Association’s environmental standards. The Green Restaurant Association completed its vetting process at the end of November, 2014 and after much detailed work by the Green Restaurant Association’s research
continued on page 93
// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
BCA 11 Annual Global Food And Wine Event Takes Center Stage In Manhattan th
Building a broader platform for diversity in the culinary and hospitality industries is the spirit behind BCA Global's 11th Annual Global Food & Wine Event that took place last month at Espace on Manhattan's Upper West Side.
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ore than 50 culinary students worked closely with some of New York's premier industry professionals as they prepared the latest trends and flavors in food and wine. Attendees enjoyed culinary samples paired with wine from select restaurants, winemakers, distributors and outlets from around the world. "In our 11th year, we continue to focus on the importance of diversity in the food, wine and spirits industry. Some years ago, the industry was considered separate from the culinary and food service industry. We want to continue exposing young culinary and hospitality professionals and students to the many different career opportunities available to them in the closely connected wine and spirits industry," said Alex Askew,
BCA's Alex Askew flanked by Kim Heinen (L) and Christine Fry (R) of Irinox
President and CEO of BCA Global. Once again, the event attracted an allstar lineup of top chefs and mixologists. Restaurant Associates was represented by their culinary teams from The Wright at Guggenheim, Morgan Library and Lincoln Center Kitchen. EYE also spotted top manufacturers includ-
(L to R) BCA board members Abzal Ayubeally and Cheryl Lobell welcomed guests
The artistry of the New York catering community was on display with Cornbread and Caviar's Matthew Amouyal
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ing the Ed Mafoud led Damascus Bakery, Lenilen Specialties Sweets and noted caterers including Cornbread and Caviar, TyQulae Catering, and Gifted Hands Catering.
The BCA event showcased the talents of the next generation of culinary talent
The Restaurant Associates’ culinary team brought their unique talents to the festivities
Under the guidance of gifted BCA board member Charmain Sithappah, the event also featured a dazzling array of the very latest wine and spirits. Pernod Ricard USA - Spirits, Distell USA, Palm Bay Imports, Southern Wine and Spirits and Anheuser-Busch were all on hand with their hottest new offerings. The BCA is a nationwide non-profit, educational and networking organization of hospitality and food service professionals. Incorporated as a 501(c)(3) in 1998, BCA's mission is to create exposure and provide educational and professional opportunities for culinary and hospitality professionals of color. BCA accomplishes that objective by providing quality educational and employment resources, job coaching, mentoring and assistance with placement, and networking support.
Dory Gutierrez-Lebron of Douglas Elliman Real Estate and friends came to enjoy the palette popping fare
(L to R) Mr. and Mrs. Ken Schwartz of SSA Design with fellow board member Ira Kaplan of Irinox
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// PHYSICAL THERAPY
FOR METRO NEW YORK CHEF'S ACHES AND PAINS
Overused Wrists Spring is here and we are outdoors enjoying our food and beverages on NYC streets. We are enjoying gustatory pleasures in addition to the olfactory and tactile pleasures of spring.
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verything is alive! People are usually more active outdoors or just visibly so. Some might be increasing their activity level because it is spring but for others, their activity level might be remaining the same or even lesser. In the bar and restaurant industry, oftentimes the job is secondary to a desire to become an established actress or musician, which can mean increased stress on multiple body parts. I met a bartender named Katerina at Flinders Lane in the East Village. I was enjoying a simple glass of wine but was in awe of the simple manual juice press that she was using to squeeze limes. It consisted of spinning a handle easily until the lime caught between the teeth. Then the handle required overpressure to actually juice the lime. This action required good grip strength in the hand but also strength in the arm all the way up to the shoulder. Katarina shared with me that she is a dancer and was diagnosed with wrist tendonitis. She has danced on the Evita Tour. She stated that her pain was up the pinky side of the hand and forearm. During dance performances she would have to catch herself from a falling positon and land on her hands on multiple occasions. Then, she would come to work
Karena Wu, Owner and Clinical Director of ActiveCare Physical Therapy ka re n a @ a c t i ve c a re p h ys i c a l t h e ra py.c o m
Symptoms of wrist tendonitis are pain in the wrist and forearm, reduced range of motion, a feeling of tightness or achiness, loss of hand strength and numbness.
and have to make fresh juice for the cocktails. Using the press would be difficult because of the repetitive nature of the work as well as the stress
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applied into the forearm and hand. The wrist is a very small area with many bones, ligaments, nerves and tendons. It allows for dexterity and strength but can also cause great pain and dysfunction. We use our hands for everything. In an industry where prep and great service are required, this can mean job-related pain and potentially time off of work. We always think of Carpal Tunnel Syndrome (CTS) as the wrist tendonitis, but this is not quite true. Wrist tendonitis shares the same symptoms but is technically a different problem. Both are repetitive stress injuries, but wrist tendonitis has as its root cause the tendons that cross the wrist joint. CTS involves compression and inflammation of the median nerve, a different soft tissue. Symptoms of wrist tendonitis are pain in the wrist and forearm, reduced range of motion, a feeling of tightness or achiness, loss of hand
strength and numbness. There will be inflammation and swelling of the tendons around the wrist and the tightness can extend up into the forearm where the muscles of the tendons exist. Physical Therapy for wrist tendonitis involves reducing the pain, inflammation and tightness. That might mean wearing a wrist splint to minimize the amount of motion in the wrist joint. When you wear a splint, this gives the soft tissues a chance to relax and calm down. Once the pain and inflammation calm down, we would prescribe strength training of the entire upper extremity, with a focus on the elbow, wrist and hand. The stronger the more proximal joint is (the shoulder), the less work the distal joints (elbow, wrist and hand) have to do. There needs to be balance and all need to be as strong and powerful as possible, but you cannot expect a small wrist joint to do what a big shoulder joint can do. The wrist and hand complex is very special and very complicated and requires a delicate balance of mobility, strength and dexterity. Once strength and flexibility are restored and basic activities of living do not cause pain, you can reintroduce higher intensity activities required in dance or any exercise that requires sustained gripping or hand motions. Rehabilitation exercises are incorporated with work or sport-specific drills to help maintain a pain-free and healthy state. Your hand and wrist will thank you and you can return to the fine motor skills required in service with a smile.
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// CHEFCETERA
UP CLOSE WITH METRO NY CHEFS
A New Flour Simplifies Gluten Free Baking for Tri State Chefs In 2011, Lena Kwak along with chef Thomas Keller introduced their company, Cup4Cup to the public. Cup4Cup is premium gluten – free brand that distributes its many products to retailer’s worldwide.
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resident Lena Kwak invented Cup4Cup at co-founder chef Thomas Keller’s reputable restaurant, The French Laundry, in Yountville, California. The name Cup4Cup was created with the intention to reflect product’s ability to replace all-purpose wheat (or whole wheat) flour in recipes, literally “cup for cup.” Kwak and Keller focus on neutral flavor, texture, and performance while making Cup4Cup products, attributes often deficient in gluten-free flours. Cup4Cups’s products consist of a nutrient-dense gluten-free flour blend that was introduced to the market in 2014, a wholesome vanilla cake mix introduced last month, as well as a wholesome corn bread expected by mid-2015. In addition to its gluten – free ingredients, Cup4Cup makes all of its products with non – GMO ingredients as of January 2015. These delectable products have made Cup4Cup a highly respected brand in the CPG in addition to the gluten-free categories. Cup4Cup’s exceptional products have captured the attention of retailers and foodservices globally. Cup4Cup is available in major retailers such as Williams-Sonoma, Wegmans, Whole Foods (select regions),
Kwak and Keller focus on neutral flavor, texture, and performance while making Cup4Cup products, attributes often deficient in gluten-free flours.
In 2011, Lena Kwak along with chef Thomas Keller introduced their company, Cup4Cup to the public.
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Sprouts Farmers Market, Albertsons, Kroger (select regions), HEB, Meijer, The Fresh Market, Overwaitea (Canada), and Choices Market (Canada). In 2014, Cup4Cup was sold in 3000 retail locations, a growth of 1100% since 2012. Cup4Cup is also available for purchase in bulk size. There has been an observable increase of 291% in sales between 2012 and 2014, and a 282% increase in bulk sales in the same time frame. Many of Cup4Cup’s major bulk size customers include industrial customers with national retail distribution, national restaurant chains with 130 doors, as well as regional restaurant chains with 85 doors.
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// MIXOLOGY
WITH WARREN BOBROW
Metro New York Mixology Summertime and the living is easy should be the metaphor for dining al fresco. And summertime dining doesn’t have to be drudgery. What it should be is casual and carefree.
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he foods that you choose to grill and the drinks you choose to imbibe should all resonate with each other. That’s why I like to pair cocktails with foods that include one or more of the same ingredients. And summer is the best time to mix it up for your guests and stimulate their appetites at the same time. Chicken is an inexpensive way to show your guests that your fancy culinary degree actually tastes good! Most people try too hard in their summertime menus and lose track of how delicious simple foods like chicken can be in the right hands. You should know that the secret ingredient for the chicken and this month’s cocktail is no other than Angostura Bitters. The very brand that was originally invented to stave off the horrible tropical disease called dysentery is the exact ingredient that is essential in my cocktail. Another essential ingredient is ginger syrup. In this case the ginger syrup is from Pickett’s in Brooklyn, NY. I used the
Warren Bobrow Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktail and Bitters and Shrub Syrup Cocktails- his most recent book.
Hot n’ Spicy Jamaican style ginger beer syrup. There is a less spicy version for the fearful, but really, have no fear- use the hot n’ spicy because it really rocks the boat. You will also use a portion of the ginger beer syrup along with the Angostura Bitters in the chicken- but I’m getting ahead
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of myself a little bit. The genesis of Angostura Bitters and Ginger Syrup Chicken – along with the companion cocktail goes back to my early twenties. I spent some time down in the British Virgin Islands on my family yacht. She was a magnificent vessel, completely hand built for my mom and stepdad. Weighing in at 65 tons, she more than made a statement in heavy winds and pounding waves. Sometimes these heavy winds brought seasickness, you would know if you’ve ever been out at sea, a mere speck of life in an otherwise forlorn place. For that pleasure there was always ginger simple syrup on board. My stepdad knew that this was the miracle cure for the kind of seasickness that included the good, the bad and the very awful… He knew from being an old salt that ginger (and Angostura Bitters) healed just about everything known to his crew, including seasickness. It mostly healed hangovers- but once the rum started flowing (at 7 in the morning, another lousy day in paradise) it didn’t stop until late at night. Hence, there was the need for powerful restoratives/ purgatives. Sailing is hard work and when it is your watch, there really is no excuselike “I’m not feeling well, or I’m not hungry…” Hopefully by enjoying these recipes they will stimulate your thirst along with your hunger!
Angostura Bitters Chicken Adapted from my third book, Bitters and Shrub Syrup Cocktails. Just released May, 2015. Ingredients: • 1 chicken 3-4 pounds in
weight cut into eighths ½ cup Angostura Bitters ¼ cup Pickett’s Hot n’ Spicy Ginger Syrup • Salt and Pepper to taste – although you won’t need muchthe bitters have it all! Preparation: 1. In a non-reactive bowl, place the chicken inside 2. Cover with Angostura Bitters and the Pickett’s Syrup 3. Toss well 4. Cover and Refrigerate Overnight Grill over charcoal off the stern of your Little Harbor Yacht- or in cast iron (in the oven at 400 degrees to start and reduce to 270 after ½ hour Cook until juices run clear when pricked Let the chicken rest for at least 10 minutes in a just warm oven before serving Warren Bobrow has written about cocktails for Saveur and Whole Foods/Dark Rye, Total Food Service, Eater, Serious Eats, Foodista, Distiller and Beverage Media among other outlets. He’s taught the fine art of social media and food writing at the New School in New York and at the Institute for Culinary Education. Warren has also taught at Stonewall Kitchen in Maine. Bobrow is a Ministry of Rum judge and was the only American journalist asked to participate in Fête de la Gastronomie, a nationwide celebration of French cuisine in Paris, in 2012. • •
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// NEWS
RESTAURANTS
Spotted Pig’s Bloomfield Inks 10K Sq. Ft. Pact For Fido Eatery Ken Friedman and April Bloomfield are opening a complex of restaurants at the top of the landmarked 70 Pine Street in the Financial District.
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he dining facility will be housed on four floors at the pinnacle of the art deco building owned by Manhattan based Rose Associates. In total, the pair are now in charge of 7,500 square feet of indoor space, plus another 2,500 square feet of outdoor terraces. They plan to devote one floor to fine dining, while two others will be more casual. The very top floor (the 66th),
which is described as an "octagonal former private observatory," and probably has the best views in the whole place, will be used as a private event space. Bloomfield and Friedman will also operate a bar in the lobby of the building, where they intend to have people wait until their table is ready up top. Everything is being designed by Home, the design studio responsible for restau-
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rants like Rebelle, Black Seed, Telepan, and Paulie Gee's. They should start construction in September, around the same time the building, which is currently being converted to luxury apartments, starts leasing those apartments. April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen
of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. A Food & Wine “Best New Chef,” April continues to receive widespread attention for her food. Rose Associates is led by its chairman Daniel Rose who pursued a career involving a broad range of professional, civic and non-profit activities. Professionally, he has developed such properties as the award-winning Pentagon City complex in Arlington, VA and the One Financial Center office tower in Boston, MA. As an institutional consultant, his credits include the creation and implementation of the "housing for the performing arts" concept for New York's Manhattan Plaza.
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// ICE BUSINESS
WITH EASY ICE
Environmental D.E.W.S. & Don’t(s) for Ice Machines Before installing a commercial ice machine, you must have your DEWs in place (drain, electricity, water).
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rain – Clear your plumbing drain so it can handle the increased demands for drain water management that occurs during summer. Easy Ice will maintain the drain line from our equipment to the plumbing drain, but take a few minutes this spring to pour water down the drain and make sure it doesn't back up.
Electricity - Ice machines work harder in hot weather and require more current. So do other pieces of refrigeration equipment. We've seen customers add equipment to a circuit during the winter, only to have it start tripping the breaker in the summer. So make sure the ice machine circuit still has enough capacity to handle the summer heat.
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Water - Warm weather means warm water. Warm water freezes more slowly, which will reduce the 24-hour production capacity of the ice machine. This is NOT a failure of the equipment. If you have bare copper water lines that are exposed to heat (sunlight, hot room, etc) insulate them to keep the water lines as cool as possible and you'll see your ice machine produc-
tion increase. Space - Improper air flow and poor temperature control of the space surrounding the ice machine are the largest causes of false alarms. An ice machine in a 90-degree room will produce 11% less ice than it will when it is in a 70-degree room. Combine that with warm water, and the ice machine's production can be down nearly 27%! Solutions for a warm room include increasing the flow of the air conditioning in the room, increasing the exhaust capacity, or simply adding a fan that circulates more "unheated air" around the ice machine. These are all good ways to increase capacity and reduce the false alarm service calls.
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// NEWS
RESTAURANTS
Atherton Eatery Is Centerpiece Of Schrager's New Edition Hotel Manhattan Concept Ian Schrager thinks luxury hotels have lost their mojo.
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pioneer of the boutique hotel concept, Mr. Schrager says popular five-star brands such as the Four Seasons and Mandarin Oriental Hotel provide top-notch service but offer little inspiration in terms of design or aesthetics. Mr. Schrager hopes to disrupt the high-end segment of the market this month with the opening of the Edition hotel in New York’s Flatiron District, a conversion of the former Metropolitan Life office building at Madison Avenue and East 24th Street. The historic Metropolitan Life building was designed for offices; in reconfiguring the space for a hotel, Mr. Shrager estimates, about a third of the usable space was lost. “These luxury guys are vulnerable,” he said during an interview at his downtown Manhattan office, which is decorated with newspaper clippings, architectural renderings and printouts of TripAdvisor reviews. “There’s the same opportunity in the luxury space today that we saw with boutique 25 years ago.” As part of the strategy, Schrager has tabbed The English chef Jason Atherton to open the Clock tower Restaurant in the hotel. Atherton who has a tidy empire in London with outposts in Dubai, Singapore, Shanghai and Hong Kong, and a few Michelin stars as well, has landed in New York. “I’m
A pioneer of the boutique hotel concept, Mr. Schrager says popular five-star brands such as the Four Seasons and Mandarin Oriental Hotel provide top-notch service but offer little inspiration in terms of design or aesthetics.
not doing a London restaurant here; it’s a New York restaurant,” Mr. Atherton said. “It’s not precious food,” he said. “It has to be delicious.” The pastry chef is Sebastien Rouxel, formerly of the French Laundry and Bouchon Bakery, who previously like Mr. Atherton, was working with the restaurateur Stephen Starr. A collection of mahogany-paneled executive offices has become three dining rooms, a gilded bar and a billiard room. Despite the elaborate décor, the rather unassuming Mr. Atherton said that he
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is serving “tavern food” at bare tables, like stewed lamb shoulder for two. The hotel occupies the landmark clock tower, designed to look like the Campanile in Venice, that overlooks Madison Square Park and was originally part of the Metropolitan Life headquarters. The historic Metropolitan Life building was designed for offices; in reconfiguring the space for a hotel, Mr. Shrager estimates, about a third of the usable space was lost. The 700-foot tower was the world’s tallest building for a few years in the early 20th century. Today, its 50 floors have been remade into 273 rooms and a public space that mixes modern sofas and chairs with a Louis XV mirror and Ruhlmann game table. Most boutique properties traditionally have been priced well below the top-end hotels. Edition is one of a small but growing number of brands that aim for top room rates by combining luxury touches with the creative details of a boutique hotel, which typically focuses on design and appeal to a younger, more-fashionable crowd. Starwood Hotels & Resorts Worldwide Inc. ’s W Hotel brand helped to usher in the boutique-hotel trend in the late 1990s. Hyatt Hotels Corp. followed with its Andaz brand, famous for using roving check-in staff with tablet screens instead of a traditional front desk.
"Now, even some existing high-end brands consider the hybrid approach the future of the luxury-hotel market. Auberge Resorts, which operates smaller, high-end hotels, will soon open its first urban hotels. They will be less formal than some of its luxury peers," says Chief Executive Officer Craig Reid. Designers put the finishing touches on the lobby. The New York hotel was inspired by the look of a city mansion, with the lobby meant to evoke a grand living room. Bjorn Hanson, a professor at the New York University hospitality school, says these new brands will face some challenges. He believes a majority of luxury travelers will still favor the reliability and tradition of a five-star hotel. But he sees a sliver of this market looking for a different experience, which offers an opening. In 2014, Marriott agreed to sell the three properties to the Abu Dhabi Investment Authority for $815 million—roughly the same amount Marriott spent to acquire and convert the properties—while maintaining longterm management contracts, Marriott said. Mr. Schrager said at one point he considered an Italian palazzo theme for the Met Life building, which was modeled after a campanile in Venice. Instead, he embraced a concept inspired by the look of a New York City mansion, with a ground-floor lobby and bar meant to evoke a grand living room. “This is a place inspired a bit by the Dakota,” said Arne Sorenson, Marriott’s CEO, referring to the famed Victorian-style residential building on Manhattan’s West Side.
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// PEST SOLUTIONS
WITH JENNIFER BRUMFIELD
5 Reasons Fly Control Should Be A Priority This Summer As the weather continues to heat up, so will pest pressures on your restaurant. Summer is peak season for a variety of pests, but flies, in particular, are an issue many commercial kitchens face this time of year.
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lies should be a top pest control concern for restaurants for five reasons:
1. Flies can contaminate food and spread disease. Among the filthiest of all pests, flies can carry and transmit numerous diseases, including typhoid, cholera, dysentery, tuberculosis, salmonella and anthrax. They can even transmit the eggs of parasitic worms. Flies carry diseases on their legs and the hairs that cover their bodies. Every time they land they can defecate, regurgitate and deposit thousands of bacteria in only seconds. 2. Flies breed quickly. A female housefly can produce up to 1,000 eggs in her lifetime, which is typically about a month. In ideal conditions, eggs can hatch within 24 hours and larvae can develop into adults in as little as 7-10 days. This means that without proper prevention and control techniques in place, a population explosion can occur and become out of control – fast. 3. Flies can damage your reputation. They do more than annoy diners. For many people, even one fly is one too
Jennifer Brumfield, Entomologist at Western Pest Services j b r u m f i e l d @ we s t e r n p e s t .c o m
many, and being forced to swat at a fly during the course of a meal can make or break their opinion of your establishment. But flies can damage your reputation without being seen by diners, too. While foodborne illness (potentially spread by flies) is not always dramatic, if someone dines at your restaurant and doesn’t feel well the next day, they may intuitively associate how they feel with what they ate and may be less likely to revisit your establishment. 4. Flies can affect your bottom line. Flies cannot only be responsible for loss of customer-base, but regulatory fines from government agencies. 5. Fly problems indicate bigger issues. Persistent fly problems are usually a sign that sanitation gaps exist. While
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an establishment may seem clean on the surface, flies could be breeding in inconspicuous areas that are overlooked. Poor sanitation can lead to numerous other problems, including other pests like rodents and cockroaches. If not dealt with properly, flies can become a recurring problem that is both unsightly and unsanitary. The good news is a few small changes to maintenance and sanitation routines can help prevent fly problems. Flies thrive in areas where cleanliness is not up to par, so sanitation is crucial in preventing a fly infestation. Trash cans, drains and drain traps should be kept clean. Floors should be mopped regularly and dried properly afterward. Counter spaces and chopping blocks should be wiped down regularly and all food should remain refrigerated when it is not be-
ing used. Leaving windows and doors open should be avoided as much as possible. Exclusion techniques, such as screening vents, doors and windows, and sealing them with weather stripping, can also help prevent fly entry. Air curtains, which are high-speed fans that create a wall of air that flies can’t penetrate, can also be installed at entranceways to help keep flies from entering. Incoming food shipments should be inspected for fly activity, as this may be a sign that fly eggs have been deposited on the materials. Produce should be routinely rotated to help maintain freshness and eliminate any moisture that fly maggots need to thrive. Work with a pest management professional to regularly inspect and monitor for signs of fly activity and determine the best fly control techniques for your establishment. An ongoing fly control program that utilizes sanitation, exclusion and mechanical controls as part of an Integrated Pest Management program can help keep filthy flies from negatively affecting business. Jennifer Brumfield is an entomologist and Training and Technical Specialist for Western Pest Services, a New-Jersey based pest management company serving businesses and homeowners in major Northeastern markets. Learn more about Western by visiting www. westernpest.com.
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// LIZ ON TABLETOP
TABLETOP SOLUTIONS
Infused Water Is This Summer's Hottest Beverage Trend We are lucky between trade shows and buying groups to have the opportunity to travel all over the country.
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ne of the benefits of these trips is access to the latest trends. Once again, we have found the latest on the West Coast....INFUSED WATER. California has focused on water in all aspects of life. Given the warmer weather and out-
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Liz Weiss, President, H. Weiss LLC ewe i s s @ h we i s s . n e t
door life style, the health benefits make sense. With all of the focus on farm to table and local table, I would fully expect that we would see infused water with herbs, fruit, and vegetable infusion, but the spiced infusions I've seen does surprise me. Cucumbers are very refreshing and there are so many wonderful colors to work with like strawberry and kiwi leaves vs. slices. On one of the flights back, I start-
ed to think about when the trend finds its way to Metro New York, how would we suggest presenting white grape, orange, and ginger chile ale infusions to our end-user customers. We are going to suggest tall and large tumblers in the 14-16 oz. range. For the look and because ease of service...not constantly refilling. I am particularly fond of the thin bottom breaker style... both Luigi and Rocco Bormioli have. One of the keys to being able to either charge for infused water or to create a signature look lies in garnishing the glass, whether you float an ingredient or add a bamboo skewer. Our experience shows us that the best items float or hang over the glass rather than sink. There are many choices of decanter...glass, acrylic, and insulated. At H. Weiss we suggest several items
from Cal-Mil as they have a wide assortment with infusion tubes and tubes that can be filled with ice for cooling. We would be happy to suggest the right looks to compliment almost any decor. As we head into the summer season, I love the idea of setting a dispenser at the entrance of an operator's dining area. It’s very welcoming especially in the warm weather and the expense is small but the return will be large. Placing a dispenser for passersbys will also entice new customers to try your restaurant. We would suggest disposable cups especially the newer eco-friendly biodegradable cups, or reusable plastic cups, all of which we stock and supply at H. Weiss. Common sense of course dictates avoiding glass outside, as you do not want broken glasses.
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The challenge for the operator becomes figuring the ROI on adding an infused water program. While I believe that water should be free, clearly there is an expense to infusing. If you are offering a choice of infused waters rather than a single offering then I believe it will make it palatable to charge. I would urge operators to play up the visuals...either different larger glasses and/or garnishes. I do believe that there is a large market for infused water given that many people watch refined sugar intake and do not want sugar substitutes. They are flavorful and can be made to compliment specific menu items. Nothing wrong with making a profit given how the whole industry has been squeezed in recent years. And all the better in offering something unique. There is not much of
an investment. It can be done with ingredients readily available in the kitchen and a dispenser and the special ones we offer take a short while to be ordered. Fruit and nectars are refreshing and often are colorful. Nice visual accompaniment on the table. Tall slightly curved glasses like Cabernet from Cardinal complete this look. Even adding a splash of sparkling water gives another dimension. Infused waters offer one of those concepts that are easy to change. A restaurant can use your imagination and change daily with little investment. Happy Summertime.
// NEWS
AWARDS
Princeton’s Agricola Bartender Wins 2015 “Mixologist Of The Year” Title 21 Bartenders from across the state create amazing drinks to compete.
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artenders from Jersey City to Cape May recently showed their creativity and talent in an attempt to win New Jersey Restaurant & Hospitality Association’s 2015 Mixologist of the Year, but Carlos Ruiz from Agricola restaurant in downtown Princeton, NJ took the title. His drink, “The Mr. Ruiz” rose above others with a perfect balance of gin, fresh lime juice, Demerera syrup, Chicha Morada, egg white and cinnamon powder for garnish. Sponsored by Opici Family Distributing and Uncle Val’s Botanical Gin, participants were asked to make a drink using only the official liquor (gin) and six other ingredients. Contestant’s drinks were judged on taste, creativity and presentation by a panel of esteemed mixologists consisting of:Francis Schott, B.A.R. certi-
WINNING COCKTAIL: “THE MR. RUIZ”
drink called, “St. Bader” that included cucumber water, lemongrass cane syrup and Prosecco. The third place winner was Raymond Keane of Batello of Jersey City, who rounded out the top three awards with a drink called “The Adventures of Huckleberry Gin” which contained muddled strawberries and pomegranate juice.
Sponsored by Opici Family Distributing and Uncle Val’s Botanical Gin, participants were asked to make a drink using only the official liquor L-R: Michael Deegs (judge), Mark Metzger (Opici), Blair Shea of the Iron Room (2nd Place), Carlos Ruiz of Agricola (Winner), Raymond Keane of Batello (3rd Place), Warren Bobrow (judge), Christopher James (judge) & Francis Schott (judge)
fied mixologist, co-owner of Stage Left and Catherine Lombardi in New Brunswick, NJ and co-host of The Restaurant Guy’s Radio Show, Warren Bobrow a writer known as the Cocktail Whisperer, Chris James, head bartender at Jockey Hollow and 2014 Mixologist of the Year winner and Michael Deegs, former two-time champion (2012 & 2013). “Carlos’ cocktail was beautiful and
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strikingly unique in both appearance and taste. Chicha Morada quite difficult to use in a cocktail without throwing off the balance. Carlos he really nailed it. It should become a classic," said Francis Schott, B.A.R. certified mixologist and co-owner of Stage Left and Catherine Lombardi in New Brunswick, NJ. Second place went to Blair Shea of The Iron Room in Atlantic City with a
(gin) and six other ingredients.
The Mixologist of the Year competition is in its fifth year at the NJRHA’s Restaurant Operators Conference. This year’s group of 21 bartenders was the largest to date.
// NEWS
TECHNOLOGY
Dunegrass Offers Metro NYC Food Service Operators New Alternative To Traditional Grease Traps There has been so much change in foodservice technology; it was just a matter of time before change came to the grease trap.
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he Dunegrass Corporation has recently introduced a new and contemporary system to metro New York known as the Goslyn that effectively separates and recovers fat, oil, grease, and solids from wastewater. By doing so, the Goslyn system captures the waste water before it turns rancid, eliminating unpleasant odors, mess, and costly expenses associated with cleaning and pumping the older styled grease traps. Ted McKay, of Dunegrass Corporation, which distributes the Goslyn from Virginia through Connecticut, also discussed how there are no moving parts in the machines so no costly repairs are required. Cleaning these machines is the easiest in the industry and you don’t even get your hands dirty. McKay stated, “The patented Goslyn system is different in that it does not rely on skimmers, wheels, motors, timers or switches. It is always on and always working. No moving parts to clean, maintain or replace. It works so well that it is backed by the industry's best 5 year warranty.” Ted Poweski, owner of Sartak Holdings Inc. in Park Ridge, NJ installed a Goslyn in his corporate dining facility five years ago after it was recommended to him by one of his plumbers. He stated, “It continues to operate flawlessly and we would utilize it in future locations.” The Goslyn features a simple system. First, waste water flow is controlled by
the sized inlet flow restrictor to maintain operating efficiency and to prevent effluent flow surges. The system then channels the wastewater through a removal food strainer basket where undesirable food debris is automatically captured and secured. Marcel Vaquay, owner of Le Moulin Rouge restaurant in Tiverton, RI has been in the food industry for forty years and recently installed the Goslyn. He believed his previous grease trap was not doing an adequate job of preventing the grease from passing through. He commented, “We had a regular grease trap before and it didn’t work that well. Grease was still getting by. This one (the Goslyn) has a heater in it so it collects the grease more effectively than the other one did.” The Goslyn operates with a simple fivestep system. Oil is separated from the effluent, the Goslyn has an oil chamber that operates under hydrostatic pressure at 40°C or 104°F to ensure a highly effective oil separation. After it is separated, the Goslyn then removes the oil from the wastewater all together. The fat, oil, and grease (FOG) is removed by hydrostatic pressure that forces 99.6% of the FOG out through the oil discharge valve into the oil cassette,
continued on page 95
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KITCHEN INNOVATIONS
Madison Square Tavern & Dewey's New York City, NY Owner
Foodservice Consultant
Equipment & Supply Dealer
Ed Dobres, Owner Dewey's New York, NY
Cory Reilly, Consultant Clevenger Frable White Plains, NY
Neil Posen, Account Manager Culinary Depot Monsey, NY
Ed Dobres' Approach I had an unusual challenge – build two spaces at one time! It helped that they were just across the street from each other. I ran the original Dewey’s in the Flatiron District for 15 years but when I lost my lease, I started looking around for a new
location for the tavern. I looked for about a year. This space I found for Madison Square Tavern was actually three retail stores, 8,000 square feet. I started building it, and as I was doing that, a hotel, the Chelsea Marriott, was going up across the street. They were going to put in a
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bar and restaurant and they came to me and asked if I wanted to join up with them. They kept asking me, I kept saying no, until they gave me an offer I couldn’t refuse. Hey, it was an easy commute. Walk across the street! What I also liked was that I can control what I do. It wouldn’t
be exactly the same type of restaurant. Dewey’s, the restaurant at the hotel, is 4,500 square feet and it’s an outdoor patio, connected to the hotel. The hotel is only a year old. My vision was to run good meals, a place to hang out, different levels of private parties, small groups, bigger groups, and everything in between. But the key to Madison Square Tavern is, the food is gluten-free. My wife and son both have celiac disease so the whole kitchen is glutenfree. You can make most of your dishes that way. The difference between the two is that Dewey’s can hold close to 300.
It’s a whole step up from Madison Square Tavern. And I have a great customer base -- it’s the whole Penn Station area, and you’ve got the Rangers and the Knicks! We have two separate kitchens. I knew these kitchens were too big to do on my own so I brought in Foster Frable and his Clevenger Frable design team. One chef is from Chile and the other, Long Island. We’ve already done the menus. As sales go, you keep your best and lose your worst! We have a whole room for dishwashing, working with AutoChlor. I learned a lot of things working these two projects. You have to add about 30% to construction costs and the bureaucracy in New York City has gotten 1000% worse. When it’s all approved, the inspector comes in and makes you move a sprinkler head, or they put in the wrong numbers and that sets you back. My goal was to be open by Halloween, then Christmas, then St. Patrick’s Day. Now it’s Memorial Day! But it’s my place, me and the bank. I
New Jersey based Krowne Metal, who have built a nationwide reputation for excellence was specified to create custom fabricated solutions
have a good team. I lost my original business not because of anything I did. I had the highest grossing sales in my career at Dewey’s. But we’re coming back!
Cory Reilly's Approach
I like this kind of project. We were
Dewey's selected Manitowoc Ice Machines to be able to meet the high volume demand of the Manhattan Restaurant and Bar's clientele
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given a raw space and we designed our kitchen. Ed Dobre, the owner, had a previous restaurant so we went with what he had originally done; only now gave him a more efficient, organized kitchen. First, we took a look at the overall menu, and then we went from there, from receiving to the finished product. Ed’s former restaurant had a broad range of typical bar foods. So, at Madison Square, we had to give him the equipment to do a wide variety of menuing. He does a lot of big sporting events so we gave him the ability to cook and hold. We also provided equipment for large production. It’s a block from Madison Square Garden so you have a lot of people eating pre- and post-game. In terms of ventilation, there was a little challenge with the existing conditions, getting our outside exhaust not posing a problem to the local tenants. We needed no special ventilation but a lot of coordination with the engineers. I’d say that’s the key element of this project – coordination. We were really seeing the effect of engineering and ductwork, how it can affect your ceiling heights and
overall equipment labor. It was a very tight space height-wise; we had a lot of issues. So we developed better coordination with the engineers. Another challenge was ware washing, which, in Ed’s previous restaurant, was not laid out as well as it could have been. So we worked through the dishwashing with AutoChlor, from whom he was leasing the equipment, to give him a more efficient way of cleaning and storing. We gave him the right amount for where the washing and storage should be. It was just really a matter of laying out the right space. We also designed the beer system, and keg rooms for both properties. At Dewey’s the keg is on the same level as the main bar, and at Madison Square Tavern, it’s down in the basement, so we had a lot of coordination, getting to three levels. It’s a very expensive beer program – one bar had 30 different beers. As for kitchen supplies, Neil Posen and his team at Culinary Depot were great. They had a general contractor who was new to the industry so Neil really took the lead on coordinating, teaching the GC the industry, what he needed to do for permits, etc. We looked to them to follow our specs, and they executed flawlessly.
Neil Posen's Approach
When we were brought into the project at Dewey’s, there was nothing but open sheet rock walls, nothing painted, just a commercial space, located downstairs from the hotel, which wasn’t open yet. They’ve kept it very rustic. It’s a very nice-looking pub, lots of booths; dim lighting, with a private ballroom downstairs, which is separate from the rest of the dining room and bar. It’s all very inviting. When we walked in, the design was already worked out with Clevenger Frable, who did the kitchen and bar, and we made sure to ex-
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KITCHEN INNOVATIONS ecute per their drawings and design. There are 24 different beers going to tap behind the bar and eight different types of red and white wine, also coming off the tap. We did the entire install. Krowne did the under bar, and the back was Perlick. Perlick also did the wine draft system, MicroMatic, the beer draft system. They wanted to make it more than a pub. They do have a beautiful extremely long bar that makes it a pub but once you walk past the bar, you have seating for a traditional dining room. On the hot side, we have one six-burner with a sound manager on
They wanted to make it more than a pub. They do have a beautiful extremely long bar that makes it a pub but once you walk past the bar, you have seating for a traditional dining room.
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top, and three fryers. We brought in Vulcan for the equipment lines, and Pitco for the fryers. It was all heavyduty equipment. Refrigeration was by Continental, for the under-counter freezers and coolers. The stainless steel fabrication came from The Eagle Group. We didn’t really have much of a problem with the installation, except for one L-shaped piece that came in two pieces that we had to weld on-site. The walk-in boxes were custom, done by Norlake. It was a tight squeeze and a tight fit but we got it in there.
// MEET THE NEWSMAKER
Gabe Wollf,
CEO and Creator of Wink Frozen Desserts As a child, Wink's CEO and creator Gabe Wollf loved ice cream. But when Gabe was 17 he met his worst nightmares — Celiac disease and a dairy allergy.
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hopping with food allergies is tough, and not being able to enjoy ice cream was the hardest part of all. He was already using pea protein in his diet and realized he could cover the taste with natural flavoring to make a healthier version of his missed treat. In addition, Gabe wanted to keep out fat, sugar, and artificial ingredients out of his treats, so everyone can enjoy Wink. We recently spoke with Wink’s creator in this month’s Meet the Newsmaker.
What are some of the key ingredients you use to craft your desserts that meet the needs of consumers with food allergies? Pea protein serves as our base, because of its neutral flavor and low allergen profile. We then use fiber from organic agave (not the sugar) in order to give it some sort of mouthfeel. Lastly, we use organic stevia and monk fruit extract to sweeten Wink, in order to make it the most diabeticfriendly product on the market. What goes into the process of creating and choosing flavors? We like filling gaps in the market. If certain flavors are performing super well in the conventional ice cream space, but has not been done (or has been barely executed) in the “better for you” ice cream market, then we’ll go for it. We like to provide those fun flavors people want to eat, but cannot because of all the negatives of traditional ice cream.
What where you doing before Wink? Did you have foodservice experience prior to starting the company? I had just graduated a year before starting the company, and began trading stocks out of my New York City apartment. I helped manage my sister-in-law’s thrift shop part time during the afternoons. Wink has been my first endeavor in the industry. What makes Wink Frozen Desserts a healthy alternative to ice cream? What sets you apart? Its calorie count and clean ingredients. There are no animal byproducts or sugar. It is only 100 calories for the ENTIRE PINT. It’s the healthy dessert you can eat everyday without having
to worry about your waistline.
Where is your production facility based out of, what were you looking for in terms of real estate? And what are some of the key pieces of food service equipment used at the facility? Our production facility is out of Milford, CT. We were looking for a manufacturer that we could not only grow into, but with. We’ve gradually increased the volume. Our production runs over 300% since starting with them, and in the process have helped in their hiring of three new additional people. It’s a real symbiotic relationship. As a child, Wink's CEO and creator Gabe Wollf (R) loved ice cream. But when Gabe was 17 he met his worst nightmares — Celiac disease and a dairy allergy.
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Talk about your team. Whether it’s operations, marketing, or sales,
our Head of Sales. We call him a pitbull in human form; he’ll chase a lead for 10 months straight until he gets a meeting.
what does the Wink team bring to the table each day? I handle all of our finances and product manufacturing. My fiancée, Ani, manages our customers/accounts/ calendar/me….basically everything. Jordan is in charge of our marketing and artwork. He’ll probably produce 15 different images or video files each week and then manage our ad campaigns. Last, but not least is Kunal,
Where is Wink currently being sold in Metro New York and who are some of the local distributors you’re working with? We’re currently available at Whole Foods Market, Fairway, West Side Market, Foodtown, Wild By Nature, countless natural food stores, and select ShopRite locations. We work with Rainforest, UNFI, KeHE, and C&S to cover the majority of the area. Are Wink’s desserts more expensive to produce over typical ice creams? How do you price your desserts to stay competitive? Actually, our costs are right in line with the majority of products in the space. Each pint retails for about $5, which is as much as a pint of Ben and Jerry’s in most places. Our philoso-
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phy is that if we price our products as competitively as we do, then we eliminate any excuse for someone to not try our healthier alternative at least once. Sounds like Wink’s offerings would make for a great dessert alternative on a restaurant’s dessert menu. Is Wink Frozen Desserts currently available for foodservice? We’re launching two new sizes for foodservice this year. One 4oz. single serve “25 calorie cup” and 2.5-gallon restaurant sized cans of our Wink+ brand (our base with sugar for a more decadent experience). They should both be fully available come this July. What are some of the challenges and benefits at starting off as a small business owner? The challenge is trying to define my personal identity and self worth from the business. It’s incredibly difficult to not second-guess myself or my worth
when things don’t go exactly as we had planned them. We try to at least take a few hours each week where we’re able to go off and enjoy our lives without Wink being the main topic of discussion. The benefits are the emails and posts on social media we receive each day from people whose lives we’ve had a positive impact on. There’s seriously nothing better than hearing about someone who’s been able to enjoy ice cream again because of Wink. What advice would you give to other entrepreneurs thinking about starting a foodservice operation? Grow a thick skin. If we listened to everyone who said we wouldn’t succeed, we would have closed up shop three years ago. But, we knew what we were doing would help people, and held our chins up high.
// HUNGER RELIEF
WITH DAN GRINBERG OF ELARA FOODSERVICE
Elara Foodservice Disposables Recognizes Dicarlo Distributors Inc. For Hunger Relief Milestone
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here did the idea for Elara come from? Dan Grinberg: I had previously built and sold a foodservice glove company and saw an opportunity to start a new one. This time around I wanted to blend my industry experience with my longstanding involvement with hunger relief and the Island Harvest Food Bank. This was around 2010, and I was noticing that a growing number of companies were embedding a social mission in their business models. TOMS Shoes is a popular example. TOMS gives a pair of shoes to a child in need for every pair someone buys. Along those lines, we launched Elara in 2011 with hunger relief in our DNA. Our signature program is called One Case • One Meal. For every case purchased by a customer we help provide a meal for a person struggling with hunger. I believe that we are going to see a huge increase in Social Enterprise business models and wanted to be on the forefront of it. Who is Elara’s target customer? Elara’s gloves, aprons and food storage bags are used by a wide variety of end-users such as multi-unit operators, white tablecloth restaurants, schools, contract feeders and other types of commercial and non-commercial outlets. We partner with leading distributors who sell Elara products to these end-users.
expectations. Great food and products are essential, but differentiation has to extend to the overall experiences a customer has with your company. How you greet a guest, how a DSR interacts with a chef, how you connect with the community, how you use social media- all these things impact a customer’s decision to support your establishment or the one next door. Do those customer agendas include being good neighbors and citizens? Green and sustainable etc.? Not only is that important, it’s where the consumer is going. Studies show that a large and growing number of consumers are more likely to support a company that is involved in corporate social responsibility. These consumers also expect companies to be involved in solving critical social and environmental issues. This, in turn, creates more trust and loyalty to such companies. There is an ROI to social responsibility if done right.
From left to right: Darci Rodrigues, Elara’s Vice President of Sales, Dan Grinberg, Elara’s Founder and President, Vincent DiCarlo Jr., V.P. of Purchasing & Marketing, DiCarlo Distributors Inc. and Randi Shubin Dresner, CEO of Island Harvest.
How have the needs of that distributor and end user evolved? I started in this industry in 1990 when the use of gloves in foodservice barely existed. Today gloves use is required by food codes and corporate policies around the country. What we see evolving is that many end-users are looking for new glove options to save time and money and to increase productivity. In response we have developed some neat new products. For example, new materials that last
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longer so there is less breakage and waste. This saves money. At the same time, distributors are looking for ways to help their customers improve their sales and profits. The more progressive distributors are partnering with like-minded vendors who can offer new products and ideas to their end user accounts. From branding standpoint, operators and distributors have to stand out from their ever-increasing competition while also keeping up with changing consumer preferences and
How did Elara get involved with fighting hunger? Elara was launched with hunger relief embedded in the business model from day one. Our gloves are used while meals are being prepared; yet some 49 million Americans are struggling to get their next meal. So hunger relief is a natural fit for us. I also have experience on the food bank side as a volunteer and board member of Island Harvest, so we want to support the great work food banks do in their communities. How does that embrace Elara's commitment to the industry and community it serves? The better we are at serving our customers with great products and service, the more we will grow. Growth,
in turn, will enable Elara to donate an increasing number of meals. This is a great example of how social enterprise can work. Companies can do well while doing good. Why Island Harvest? We are based on Long Island and Island Harvest is the Island’s largest food bank, providing food and services for 300,000 people struggling with hunger. The organization has a proactive culture with strong leadership and a committed staff. Island Harvest consistently ranks high on Charity Navigator as well. Even though I am on their board, we would still designate Island Harvest as our local beneficiary due to its reach and reputation. I should mention that City Harvest and about twenty other food banks around the country are beneficiaries of the One Case One • Meal program as well. We donate to food banks designated by
our customers in their local markets. What led to the partnership with DiCarlo? What are the goals for the partnership? It started with an alignment of values. Community involvement and hunger relief are important to the DiCarlo family and the entire DiCarlo organization. DiCarlo donates food, helps Island Harvest with food purchasing and provides Island Harvest with use of its facility, among other things. When we presented the One Case • One Meal concept to Vinnie DiCarlo, he saw right away the positive impact it could have and was the first to champion the program in the Metro New York area. DiCarlo has since helped contribute tens of thousands of meals. We are also working together to raise awareness of the hunger issue out in the market so more folks can get involved.
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How does the case donation program work? It’s very simple. We add up the number of cases we sell. We then contribute to designated food banks to help provide them with the same number of meals. The food banks, in turn, distribute meals to individuals in need through food pantries, meal programs and other agencies. What are the goals for the program? We are growing our business locally and expanding nationally. This means we can feed more people who are food insecure. What’s incredible is that more than 49 million Americans are in this situation. Children, senior, single parent households, veterans, the underemployed. You would be surprised by how pervasive hunger is. So our goal is to assist as many as possible by partnering with our customers, sup-
porting local food banks and raising awareness so that others can take up the cause. There is certainly power in numbers! How can restaurateurs and Foodservice operators get involved? The good news is that many in the restaurant industry are already involved in the fight against hunger- through food donations, special events, conducting food drives and volunteering. As an example, Shake Shack has an annual “Great American Shake Sale” to benefit No Kid Hungry. There are many creative things you can do. The nice thing about One Case • One Meal is that just by purchasing gloves you already need you are getting involved in the cause! Elara can also provide graphics and POS materials so that your customers see that you are involved. According to the studies, your customers are looking for this.
// INDUSTRY PERSPECTIVE
WITH FRED SAMPSON
Yelp – Are You Ready for This? Once again I find myself discussing the potential negative impact Yelp has had and continues to have as it relates to its anonymous online restaurant reviews.
Fred G. Sampson,
President of Sampson Consulting, Inc. fredgsampson@juno.com
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o the best of my knowledge, just one state has ruled against Yelp in this matter and that is Virginia. Yelp is appealing that decision. Why am I running the risk of being redundant? Because it has come to my attention, thanks to a RestaurantHospitality.com story titled “Trendinista: Yelp reviews could trigger health inspections.” It went on to say: “Wording found in an anonymous online review may soon determine how frequently local health officials inspect your restaurant.” About five months ago I wrote about a similar story on this very subject. An article which appeared in The New York Times, written by Maria Newman, reads: “After a particularly bad restaurant meal, you may be moved to post a review on the website Yelp, warning other diners. But now someone else is listening in: New York City health officials, who may track you down if you complain that the meal made you sick.” She also wrote that the city’s Department of Health and Hygiene had completed a pilot project using Yelp reviews to help find unreported outbreaks of foodborne illness. While one is hesitant about dis-
Why am I running the risk of being redundant? Because it has come to my attention, thanks to a RestaurantHospitality. com story titled “Trendinista: Yelp reviews could trigger health inspections.” cussing foodborne illness, it does happen. Traditionally, health officials hear about potential poisonings from doctors’ reports and phone calls from people who say they got sick. In New York City, about 3,000 people per year complain to the city’s 311 service hotline. Of these calls, only about one percent pan out and lead to a cluster of illnesses, according to a story by Mike Stobbe of The Associated Press. The health department got the idea of using Yelp after seeing chatter that helped with a month-long restaurant investigation in 2011. “Officials reached out to Yelp, and the website agreed to help with a pilot project,” said the department’s Dr. Sharon Balter. Investigators focused on illnesses that occurred between 12 and 36 hours after a meal—the time frame for
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most symptoms of food poisoning to surface. These next comments by Dr. Balter are significant. “Most people assume they got sick from the last place they ate, but that’s not always the case,” she said. “Most of the eating-out public are not aware of this.” The recent Restaurant Hospitality article contains some information heretofore not available—at least not to this writer—which confirms the Virginia high court’s prohibiting Yelp from publishing anonymous reviews, and why such reviews should not be allowed nationally, nor for any purpose, to be used by a government agency. The following is the rationale of two men very familiar with Yelp: Harvard Business School professor Michael
Luca and Yelp director of public policy, Luther Lowe. “Yelp has amassed about 67 million reviews in the last decade. So it is logical to think that these platforms could transform hygiene awareness too—after all, people who contribute to review sites focus on some of the same things inspectors look for.” The next observation is even more striking. “It seems like a good approach, assuming Yelp reviews are a reliable and unbiased source of valid information about restaurants.” Luca himself has previously argued that they aren’t. Sixteen percent of Yelp reviews are fraudulent, he reports in a research paper, “Fake It Till You Make It: Reputation, Competition and Yelp.” “When restaurants face increased competition, they become more likely to receive unfavorable fake reviews,” he notes. But even knowing that one in six reviews is bogus, Luca and Lowe still think Yelp is a treasure trove of valuable data waiting to be mined. They say tapping into consumer review sites is one method which government agencies can use to coerce restaurants into keeping their premises clean. How can anyone possibly suggest that information which could be fraudulent and submitted anonymously, be published for public viewing and used, possibly by a government agency, for enforcement purposes? What are they thinking? Finally, when anyone suggests that a $600 billion industry should be exposed to this kind of irresponsible treatment, that case most assuredly belongs before the courts. I leave you with this: The official rate of phony reviews is acknowledged by Yelp to be one out of six. That one could be you.
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// RESTAURANT EXPERT
WITH DAVID SCOTT PETERS
13 Steps to a Fool-Proof Schedule Here are 13 steps I developed to write a fool-proof schedule to make it fun and effective. With this system you and your managers can write great schedules that satisfy the needs of the business and of the staff.
1
. Staff Order When you list your staff members on the schedule, list them in the following order: A. Lead server B. Server trainer C. Seniority Put your key people — such as your leads and trainers — first as a sign of respect and responsibility. Then list your servers by seniority. However, this order has nothing to do with who gets the best shifts. 2. The Busiest Times Require Your Best People Schedule your strongest people for the busiest times. 3. Offer Opportunities to Make Money to Everyone Make sure your new, less senior staff get at least one money-making shift on the schedule each week to keep them happy and to give them an opportunity to learn. 4. Everyone Should Know the Day Shift Have all staff work at least one day shift. Doing this opens up those money-making shifts for the newer members of the team and allows for a stronger lunch shift for stronger sales and a better customer experience. 5. The Backward Scheduling Priority A common mistake a manager makes
David Scott Peters, Restaurant Coach d av i d @ t h e re s t a u ra n t ex p e r t .c o m
Following these 13 steps will save you time and ease your stress. It will also keep employee morale high and productivity up.
when scheduling is to start writing a schedule on Monday and finishing with Sunday. From here on, number your days, 1 being the busiest to 7 being the slowest. Then start scheduling backward, from 1 to 7 to get your strongest people in your busiest
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shifts. 6. Give Them Personal Time Schedule two days off in a row whenever possible. 7. Close/Opens, the Quickest Way to Mediocrity Stay away from scheduling close/ opens, when a staff member closes the night before and opens the next morning. It’s important for morale and accountability. 8. What to Do When You Are Over Staffed If you have more staff available than shifts to fill, give shifts to your fulltimers first. 9. Staff Up, Not Down Always have two more full time equivalents (FTEs) than you need. An FTE is whatever number of people it takes to equal one full-time person. 10. Remember a Request Is a Request Scheduling requests are just that: requests. The needs of the business
must come first. Make it clear to your staff you reserve the right to say no. But try to always grant those requests and fill the hole with your extra FTE. 11. Management Is Required Any schedule changes must be initialed by a manager to avoid overtime and to make sure shifts are covered properly. 12. Post Quickly and Consistently Accept scheduling requests until Tuesday night, write the schedule on Wednesday or Thursday, and post it by Thursday at 4 p.m. Make few exceptions. And in the case of holidays, plan ahead. 13. Use a Scheduling Key When filling out a schedule, use a staffing key that includes every employee and their schedule requirements. Place an “X” on the days people cannot work, place an “R” in the days people have requested not to work and place a “V” in the days people have requested off for vacation. Then start scheduling shifts. Following these 13 steps will save you time and ease your stress. It will also keep employee morale high and productivity up. David Scott Peters is a restaurant expert, speaker, coach and trainer for independent restaurant owners. He is the developer of SMART Systems Pro, an online restaurant management software program helping the independent restaurant owner remain competitive and profitable in an industry boxed in by the big chain restaurants. He is best known as the SMART Systems guy who can walk into any restaurant and find $10,000 in undiscovered cash before he hits the back door… Guaranteed! Learn more at www.TheRestaurantExpert.com.
Green, from page 61 team, they are proud to announce Dole and Bailey as the first Green Restaurant Distributor™. The GreenPoints™ that each food option can earn a restaurant towards becoming a Certified GreenRestaurant®. Dole & Bailey now has over 100 products that meet the Green Restaurant Association’s rigorous environmental certification standards, making it the only distributor in the United States to be a Green Restaurant Distributor™. That means that restaurants, for the first time, will be able to go to Dole & Bailey’s website… and see: • All of the sustainable food options listed in one place • The environmental certifications that each food option
meets The GreenPoints™ that each food option can earn a restaurant towards becoming a Certified Green Restaurant®. HT Berry, headquartered in Canton, MA, sells disposables and chemicals to all New England states. Founded in 1964, HT Berry now services thousands of clients. On March 20, 2015, HT Berry began its work with the Green Restaurant Association to have its 2,900 products examined to determine which of its products meet the Green Restaurant Association’s environmental standards. HT Berry already has a huge 261.35 kw solar array, powering 100% percent of its total annual electricity usage. The GRA looks forward to •
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presenting HT Berry’s green disposables and chemicals to you later in the year. Imperial Bag & Paper Co., LLC, headquartered in Jersey City, NJ, North Carolina, and Massachusetts, sells disposables and chemicals in the Continental United States. Founded in 1935, Imperial Bag & Paper Co., LLC now services thousands of clients. On April 1, 2015, Imperial Paper began its work with the Green Restaurant Association to have its 21,000 products examined to determine which of its products meet the Green Restaurant Association’s environmental standards. The GRA looks forward to presenting Imperial Paper’s green products to you later in the year.
Ayrshire Farms, headquartered in Upperville, VA, sells organic meats and produce to the region. Ayrshire Farm's history dates back almost 200 years. In April, 2015 Ayrshire Farms partnered with the Green Restaurant Association to have its food examined to determine which items meet the Green Restaurant Association’s sustainable food standards. The GRA looks forward to presenting Ayrshire Farm's sustainable food items to you later in the year. These are the leaders. We look forward to further announcements later this year regarding the latest Green Restaurant Distributors™ around North America.
Bartend, from page 26 ence at an actual bar. They are bartenders for the night and serve real customers. They work the cash register, so the owner gets to put money in the cash register and advertise to a clientele he never had before. It’s a win-win. Ten students come in, bring friends, family. And all of a sudden, 60 to 80 people are spending $20 each. He’s now saying, maybe these guys are good enough to work here. Typically when we leave, the bar has hired one of our students on the spot.
Every instructor starts out as a student. We want them to have empathy. Do you remember what it feels like when you pull into the parking lot for the first time, and are thinking, what did I get myself into? What motivates students to come to
These people are working a full day, then coming here 6-10 p.m. for two weeks, foregoing family, obligations.
What about the people who can’t afford the 40 hours out of their schedule or the $395 fee? We have a new program, a 16-hour curriculum, for $99. It’s a trying-out class; see if you like it before the commitment. Not everyone can afford the 40-hour program. But if you take this program and then decide you want to do the 40-hour one, we use the 16 hours and $99 towards it and you can take it whenever you want. We also offer a lifetime free job placement service, and free refresher courses. What makes your faculty special? 94 • June 2015 • Total Food Service • www.totalfood.com
your school? There's no question to make this level of commitment, our students want to improve their financial situations. These people are working a full day, then coming here 6-10 p.m. for two weeks, foregoing family, obligations. They need to supplement their
income and bartending provides that vehicle. You’re going to make better than average money, if you have the hospitality mindset with the customer first, it’s emotionally rewarding as well. This person feels such a sense of accomplishment.
Dunegrass, from page 81
Fido, from page 38
Manhattan, who is an animal-rights advocate. Linda B. Rosenthal represents District 67 as a Democrat in the New York State Assembly, which includes parts of Manhattan's Upper West Side and Clinton neighborhoods. Rosenthal earned a B.A. degree in history from the University of Rochester in 1980. She served as an assistant to Congressman Jerry Nadler for thirteen years. She was elected to the State Assembly in a February 2006 special election to replace Scott Stringer, who left the Assembly to become Manhattan Borough President. Rosenthal won the November 2008 general election with 84.7 percent of the vote and ran uncontested in the November 2010 general election. In the Assembly, Rosenthal sits on the Housing, Energy, Agriculture, Corporations, and Alcohol and Drug Abuse Committees. In 2006, the New York State Legislature passed Assembly member Rosenthal's landmark legislation allowing court orders of protection to be extended to pets. The 56-year-old Democrat has written laws that limit the testing of cosmetics on animals, outlaw the tattooing and piercing of pets and more. Some say Assemblywoman Linda Rosenthal can take her animal agenda too far, but she argues it dovetails with her other priorities, such as boosting consumer rights and protecting tenants. "I have authored bills about practically every animal there is," Rosenthal said. The 56-year-old Democrat has become a one-woman animal rights league - the Legislature’s most prolific writer of bills protecting all sorts of furry and feathered New Yorkers. Rosenthal has written nearly a dozen animal protection bills that have become law, winning the grati-
tude of animal rights activists. The Humane Society of New York considers her its "go to person" in Albany. "While some legislators feel strongly about animals, she certainly has shown that this is her mission," said Elinor Molbegott, the organization’s legal counsel. Her passion for animals took hold as a student at the University of Rochester when she discovered an abandoned pregnant cat in a vacant apartment next to hers. "I saw her give birth to her kittens and then I got somebody to take care of the kittens," Rosenthal explained. Her concern for animals has grown so much; she's adopted two cats from a shelter and become a vegetarian. "Here I am trying to protect them in law but in my life I am eating them - it didn't sit right with me," Rosenthal said. Rosenthal’s city roots are a sore point with upstate farmers who’ve clashed with her on animal rights legislation. "It is fair to say that there are alot of misunderstandings based on lawmakers from the city who don't understand proper farm animal practices," said the Farm Bureau's Steve Ammerman. Her animal advocacy shows no signs of easing. Still waiting for passage are at least a dozen more animal-related bills she’s sponsored. They include measures to boost penalties for animal cruelty, grant protections to the Monk parakeet, make the "rescue cat" New York's official cat and require more humane cages for chickens, pigs and other livestock.
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while “clean” water is discharged down the drain and into the sewer system. The last and final step which is proven to be highly attractive to foodservice operators, is a simple 2 minute maintenance that is done daily. Food waste solids are removed from the portable strainer basket into a separate food collection container for disposal. In addition, composting FOG can also be drained from the removable oil cassette to a separate oil collection container for rendering or conversion to bio-fuel. Vaquay also commented on the grease collection on a normal grease trap versus the Goslyn. He said, “I know other companies that make similar models, but this one (the Goslyn) is stainless. Our grease trap before was metal so it got dirty. The fact that this one is stainless makes it a lot easier to clean… with this we don’t have to use biochemicals. Basically that stuff just breaks down the grease and doesn’t get rid of it. With this stuff here we can collect it and put it in the grease container.” The Goslyn is a perfect match for the restaurant or foodservice operator with a green agenda. Since the Goslyn separates the FOGS from wastewater, it is a distinctly eco - friendly device. The distribution of FOGS into wastewater streams can easily lead to the build-up of carcinogenic liquids and solids. A shockingly 93% of FOGS enter the drainage system as a repercussion of warewashing, clean up, and general kitchen sanitation. Common grease traps could be held accountable for such, as they only slow the flow of grease and “capture it” as floating material, while most of the heavier material will sink to the bottom. Long Island based Dunegrass offers a leasing option that allows the foodservice operator to purchase this system with no money down and an affordable monthly payment. Currently, there are over 2,500 Goslyn devices presently in service, reducing operating costs for restaurants, food processors, and others across North America, Europe, Southeast Asia, China, New Zealand, and Australia.
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Scoop, from page 37 most playful and singular takes on the tasting menu format."
New Jersey's Finest Chefs to Work Together at Upcoming Gala Scoop says a select group of New Jersey's finest chefs will cook together for a cause, preparing sensational selections at an upcoming gala to mark Kathleen DiChiara's retirement as President and CEO of the Community
FoodBank of New Jersey, the organization she founded 40 years ago. The "A Lifetime of Help – A Legacy of Hope Gala" will be held Thursday, June 4, at 6 p.m. at CFBNJ, 31 Evans Terminal, Hillside. What started as a one-woman mission from the back of a station wagon has now distributed more than 600 million pounds of food, and on Thursday, June 4th, hundreds of supporters will gather at CFBNJ's Hillside headquarters to
honor Kathleen's lifetime of help and legacy of hope. The outstanding team is led by CFBNJ's own Paul Kapner, C.E.C., and Kevin Takafuji, Executive Chef of The Washington House Restaurant in Basking Ridge. Takafuji, who has been lending his talents in support of CFBNJ for more than a decade, says, "All this would not have been possible without one woman's vision and leadership. I am humbled to lead these top New Jer-
Scoop says a select group of New Jersey's finest chefs will cook together for a cause, preparing sensational selections at an upcoming gala to mark Kathleen DiChiara's retirement as President and CEO of the Community FoodBank of New Jersey.
sey chefs in this great event honoring Kathleen DiChiara." That is echoed by Arnold Kruck, Executive Chef of Park Avenue Club in Florham Park, whose foundation provides ongoing support for CFBNJ. Kruck says, "Being a chef, the gift of giving someone a meal is most special. Kathleen's tremendous dedication and commitment has inspired me and so many others to help make a difference. I feel privileged to have met her, and know her lasting legacy will forever empower the Community FoodBank's cause." Other leading chefs who will be taking part in the fundraising gala include Thomas Ciszak, Executive Chef/Partner, Chakra; Bryan Gregg, Executive Chef/Owner, Escape; Bruce Johnson, Executive Chef, Harvest Restaurants; Marty Kester, Chef de Cuisine, Ninety Acres at Natirar; Craig Polignano, Executive Chef, The Ryland Inn; with support from Sysco. To complement the memorable meal, wine pairings for the evening are being provided by E&J Gallo Winery.
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Table to Table, from page 32 tables as dinner for four at Manhattan's legendary Per Se and once in a lifetime culinary adventures in Lisbon, Milan and Napa Valley. Table to Table is the only dedicated food rescue program in northeast New Jersey, serving more than 65 hunger relief agencies throughout Bergen, Passaic, Essex and Hudson counties. Table to Table receives no government funding and, instead, relies solely on support from private and corporate donations. The event kicked off Table to Table's "Dinners of Distinction." EYE had the chance to visit with some of the Metro New York City area’s top toques that donated their time to the cause. EYE had the opportunity to visit with one of the true gems of the industry: Claire Insalata Poulos. The founder of the food rescue organization brought boundless energy and outlined her vision to feed 15 million meals to the homeless in the county in 2015, “Table to Table
has become one of the most essential services in our communities,” Poulos explained. “Proceeds from these events will further our mission to collect prepared and perishable food that would otherwise be discarded and deliver it, free of charge, to organizations that serve the hungry in Bergen, Hudson, Passaic, and Essex counties. With five refrigerated vehicles and dedicated drivers, Table to Table picks up food that is unable to be sold, but still of good quality, from a wide range of food establishments each day. This food is delivered on the day it is donated, avoiding the need for warehouse facilities and keeping Table To Table's costs limited to the operation of the vehicles. EYE enjoyed the hospitality of WH Linen’s Mr. and Mrs. Christopher Hermanns whose firm provides linens to many of the City's top chefs. His support of Table to Table is truly something special.
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Margqueta, from page 6 ing early development of the Brooklyn Flea, Red Hook Mercado, Maker Faire food concessions, and the NYC Parks Department celebration of the anniversary of the World’s Fair. In 2014, Brooklyn Magazine recognized him as one of the top food influencers in the city. “Being the son of a street vendor means I have experienced both the benefits and hardships inherent to the profession, and the vendors I
North railroad at 1590 Park Avenue, has been a cultural and commercial center for the residents of East Harlem for nearly 100 years. For decades, it served as a location for residents across the city in search of foods they couldn’t find anywhere else. After a period of decline, a strong multi-agency commitment is driving the market towards vibrancy. Last
“Being the son of a street vendor means I have experienced both the benefits and hardships inherent to the profession, and the vendors I work with are like family to me. It’s been amazing to see these vendors lead a street food revolution that’s taken hold in New York City and across the country,” said Cesar Fuentes, Manager, Vendy Plaza.
work with are like family to me. It’s been amazing to see these vendors lead a street food revolution that’s taken hold in New York City and across the country,” said Cesar Fuentes, Manager, Vendy Plaza. “I look forward to leading Vendy Plaza as it builds on its past success and recreates the public market experience by bringing the best local vendors to one of the city’s most storied public spaces.” La Marqueta, located underneath the elevated tracks of the Metro 100 • June 2015 • Total Food Service • www.totalfood.com
summer, Speaker Mark-Viverito announced the La Marqueta Retoña, or “reblooming,” which will ensure that culinary creativity and the arts continue to thrive with innovative initiatives such as this one. The Vendy Awards are an annual event organized by the Street Vendor Project at the Urban Justice Center, a membership-based organization
of more than 1,800 active vendors who are working together to create a vendor’s movement for permanent change. SVP’s famed Vendy Awards have determined New York City’s top street chef for 10 years, and have become one of the most beloved and widely anticipated food events in New York and across the country.
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Wegmans, from page 16 sides,” said Anthony Sosa, president of the Ingersoll Houses residents’ association. “People are feeling closed in and left out.” Founded in 1916, Wegmans has consistently been ranked the top grocery store in the nation by Consumer Reports and the Food Network, and Forbes placed it among the top 10 employers in the country. “The Navy Yard selected Steiner and Wegmans above three other proposals because of the affordability of the store’s offerings and its commitment to hiring locally for fulltime jobs,” said David Ehrenberg, president of the Brooklyn Navy Yard Development Corporation, the city agency that runs the 300-acre industrial complex on the East River. “Because of its emphasis on prepared foods, the company offered to create at least twice as many fulltime jobs (200), and more total jobs (600) than any of the rivals. In its first two weeks of hiring, the store will interview exclusively from the three housing projects that border the Navy Yard, a community it hopes will be on both sides of the checkout line,” said Danny Wegman, the grocer’s third-generation chief executive. “People need not just good food, but good jobs,” Mr. Wegman said. “Brooklyn provides an incredible opportunity for both.” The Navy Yard was decommissioned by the federal government in the 1960s and later turned over to the city. Preservationists denounced the decision to redevelop the former quarters of the Navy Yard’s commanders, and in the end, two buildings were set aside for restoration, one of which will house 78,000 square feet of shops. Across a large parking lot will be the supermarket, part of a larger building with 126,000 square feet of industrial space. Across Sands Street, a four-story parking garage will be
built, for use by Wegmans and other Navy Yard tenants, with a floor or two of industrial space above it. Steiner will pay for the construction, estimated to cost $140 million, and will collect rent from the businesses there, including Wegmans. In turn, Steiner has a 96-year lease paying the Navy Yard “above market rents,” Mr. Ehrenberg said, though he would not specify how much. Wergman's will also make its additions to the Brooklyn restaurant scene. Its restaurant portfolio at its stores included a vast array of offerings. They include their Market Café concept. It features sushi, hearty sandwiches, pizza and healthy salads. In Rochester, the store includes Amore Restaurant and Wine Bar. Wegmans Italian Classics come to life in the healthy Mediterranean flavors and classic favorites, all made with fresh, seasonal ingredients. The company's Pennsylvania stores include Wegman's At the Pub concept. The menu features fresh selections straight from their market. The goal is to create a neighborhood spot for great, affordable food and drink. with a kid-friendly environment. More recent stores have added the company's entry into the burger business with The Burger Bar. In Virginia, Wegmans features a seafood concept. Their Seafood Bar offers a menu of fast, fresh, healthy seafood meals with the freshest catches of
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the day. “Steiner will pay an estimated cost of $140 million for the construction and will collect rent from the businesses there. Steiner has a 96-year lease paying the Navy Yard “above market rents,” according to David Ehrenberg, president of the Brooklyn Navy Yard Development Corporation. Wegmans was selected because of
the store’s affordability and its promise to hire locally for full-time jobs. The chain offered to create 600 total jobs, more than any of its competitors, and will interview exclusively from three housing projects bordering the new site within the first two weeks of hiring.
Fancy Food, from page 4 among 125 finalists for the Specialty Food Association’s Sofi™ Awards for the outstanding specialty foods and beverages of 2015. The contest, now in its 43rd year, is open to members of the Specialty Food Association, a not-for-profit trade association for food artisans, importers and entrepreneurs. This year’s judges included top buyers from Whole Foods Market, Bristol Farms, Brooklyn Larder, Cooper’s Hawk Winery and Restaurants, Food52 Shop, Kroger, Mouth.com, WilliamsSonoma, Fresh Direct, Brooklyn Larder, Citarella, DPI Specialty Foods, Eataly, Formaggio Kitchen, HelloFresh, Chelsea Market Baskets, The Fresh Market and UNFI. The panel also included a food historian, and chefs Sara Moulton of Sara’s Weeknight Meals on PBS and Nick Anderer, executive chef and partner, Maialino and Marta restaurants. Journalists on the panel were from Food & Wine, Rodale, The Village Voice, New York Daily News and Fox 5 News. Allen will serve as keynote speaker and present the awards at a red-carpet ceremony on June 29, 2015. “Ted brings with him a passion for food,” says Association President Ann Daw. “Throughout his career he has influenced millions of people, showing them the importance of the craft, care and joy that food can bring. He is a true inspiration to the industry.” A strong supporter of anti-hunger initiatives, Allen will donate his speaking fee for the event to City Harvest, the Fancy Food Show’s anti-hunger charity for 26 years. Allen is a member of City Harvest’s Food Council and a frequent participant in the organization’s fundraising events. “We have rescued close to 2 million pounds of high quality food from the Fancy Food Show and delivered it to hungry New Yorkers, and we are grateful for the support of Ted Allen who is generously donating his speaking fee to support our work,” says Jilly Stephens, executive director of City
Harvest. “City Harvest appreciates its 26-year relationship with the Specialty Food Association and we are proud to partner again on this exciting event, which is one of our largest annual food rescues.” Italy has long been the largest international exhibitor at the event, which was first held in 1955. This summer the exhibit halls will be filled with more than 325 companies from across Italy, with specialties from virtually every region. In all, some 50 countries exhibiting at the show will present their best foods to buyers from top names in retailing and restaurants in the U.S. and abroad. “We welcome Italy as our partner country sponsor,” says Ann Daw, president of the Specialty Food Association. “Italian food virtually defines the craft, care and joy food artisans bring to their work producing top-quality products.”
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“We are very proud to be the first partner country for the Summer Fancy Food Show. We consider it a prestigious recognition of all the efforts that Italian food producers put into their products, and the quality and excellence of the food they are bringing to the global marketplace,” says Donato Cinelli, president of Universal Marketing, organizer of the Fancy Food Show’s Italian Pavilion. The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs, who bring craft, care and joy to the distinctive foods they produce. The Association (formerly the National Association for the Specialty Food Trade, Inc.) owns and produces the winter and Summer Fancy Food Show, and presents the Sofi Awards honoring excellence in specialty food.