March 2013

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// NEWS

LEGISLATION

Bloomberg Continues War on Restaurant Industry With Proposed Styrofoam Ban As he heads into the final lap of his decade plus run as the Mayor of New York City, Michael Bloomberg continued his attack on the food service and hospitality industry.

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n the heels of a rollout of his sugary soda ban, Bloomberg unveiled several ambitious new programs purported to improve the environment. Within his 12th and final State of the City address last month, he proposed a law banning stores and restaurants from using Styrofoam in their food packaging, and launched a pilot program that could lead to citywide recycling of food waste.

The Mayor's program also included a new program to promote the use of electric vehicles.

“One product that is virtually impossible to recycle and never bio-degrades is Styrofoam. Something that we know is environmentally destructive and that may be hazardous to our health, that is costing taxpayers money and that we can easily do without, and is something that should go the way of lead paint,” Bloomberg said in the address at the Barclays Center.

Instead of an outright ban, Dunkin’ Donuts with some 480 units in Metro NYC, has "reviewed or tested nearly every type of single-use hot cup on the market, but a viable alternative does not yet exist. This is a process, and we will continue to test and try new things until we find a cup that keeps drinks hot, hands cool and is better for the planet.

"A polystyrene ban will not eliminate waste or increase recycling; it will simply replace one type of trash with another," he said. Until a solution is found,

Dunkin' Donuts has cut the weight of its foam and plastic cups and "offered our franchisees a reusable mug program."

Polystyrene foam containers have long been used by street vendors and take-out restaurants as a cheap way to keep in the heat and sauces of meals sold to on-the-go customers. “If they ban it at all, we’ll have to use aluminum storage containers,” said Paul Gopaul, 29, owner of the popular Midtown food truck: Faith’s Halal Food. “Definitely we’d have a price change.”

Gopaul estimated he uses 500 plastic foam food containers a week, which he buys in packs of 175 containers that sell for $15 at a Queens supplier. “The aluminum containers of equal size run about $5 more per pack,” he said.

The mayor also announced specific plans toward meeting his goal of doubling the city’s recycling rate to 30% by 2017. “We’ll start by making recycling easier for everyone,” Bloomberg said.

The city will begin accepting more products for recycling, including rigid plastics, like salad and yogurt containers, when its new recycling plant in Sunset Park, Brooklyn, opens this spring.

And taking recycling to a whole new level, Bloomberg wants to turn the city onto composting, starting with a pilot program on Staten Island. Residents will be encouraged to dispose of food waste in separate containers for curbside pickup, the administration said. The waste will then be used as fertilizer by

city agencies for parks and other green spaces. If it works, the program will go citywide.

But the mayor points out that Styrofoam “is virtually impossible to recycle and never biodegrades.” So he proposes the Styrofoam ban. Similar bans have been enacted in Los Angeles, San Francisco, Portland and Seattle but New York

Mayor Bloomberg also announced specific plans toward meeting his goal of doubling the city’s recycling rate to 30% by 2017.

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// NEWS

RESTAURANTS

Shake Shack To Open Second Brooklyn Location In Fall 2013 Danny Meyer’s Union Square Hospitality Group (USHG) has announced it will open its second Brooklyn Shake Shack in Fall 2013. The new Shack will make its home at 170 Flatbush Avenue, just a three-pointer and slap shot away from Barclays Center - NYC’s exciting new entertainment destination and home of the NBA’s Brooklyn Nets and NHL’s New York Islanders (2015).

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hake Shack is a critically acclaimed, modern day “roadside” burger stand known for its allnatural burgers, flat-top dogs, frozen custard, beer, wine and more. A fun and lively community-gathering spot with widespread appeal, Shake Shack has earned a cult following in New York City and around the world.

“Our second Brooklyn location will be directly across from the Barclays Center and plant us firmly within walking distance of several neighborhoods from Park Slope to Fort Greene,” said Randy Garutti, Shake Shack CEO. “New York City is our hometown, and the Shack will be the place where New Yorkers can come together to celebrate the best of Brooklyn’s thriving culture, sports and entertainment.”

The new location will build on the success of the first Brooklyn Shack, which opened in December 2011 across from Borough Hall on Fulton Street in Downtown Brooklyn. The menu will feature all the beloved Shake Shack classics, and like its siblings, an exclusive selection of rich and creamy frozen custard concretes.

In keeping with Shake Shack’s mission to Stand for Something Good®, the new location will be constructed with a variety of recycled and sustain-

able materials, and feature energyefficient kitchen equipment and lighting. Chairs and booths will be made from lumber certified by the Forest Stewardship Council, and tabletops will be made from reclaimed bowling alley lanes from Brooklyn’s own CounterEvolution. Plus, 100% of electric usage will be offset through Renewable Energy Certificates, supporting wind farms across the United States.

Shake Shack® is a modern day “roadside” burger stand known for its all-natural burgers, flat-top dogs, frozen custard, beer, wine and more. With its fresh and simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. From its ingredients and employment practices to its environmental responsibility, design and community investment,

Shake Shack’s mission is to continually Stand for Something Good®.

Shake Shack is part of Danny Meyer’s Union Square Hospitality Group (USHG), which includes many of New York City’s most celebrated restaurants: Union Square Cafe, Gramercy Tavern, The Modern, among others.

Since the original Shake Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations in New York, Washington, DC, Connecticut, Pennsylvania, Florida, and seven international locations, with London and Istanbul slated to open in 2013.

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

The new Shack will make its home at 170 Flatbush Avenue, just a three-pointer and slap shot away from Barclays Center - NYC’s exciting new entertainment destination and home of the NBA’s Brooklyn Nets and NHL’s New York Islanders (2015).

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

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// TRENDS

MENU SOLUTIONS

Kraft’s New Mayo With Olive Oil Enables Metro NYC Operators To Easily Comply With Nutritional Mandates The challenges for the Tri-State food service operator often seems to be never ending. Most recently the two leading hurdles have been New York City’s letter grade system and menu labeling requirements.

K

RAFT Mayo with Olive Oil Reduced Fat Mayonnaise features a simple to implement strategy for meeting menu-labeling requirements in 2013.

Made with a better-for-you blend of olive, soybean and canola oils KRAFT Mayo with Olive Oil contains half the fat and calories of regular mayonnaise, so operators can feel confident about posting nutritional facts without worrying about the high calorie contribution common with regular mayonnaise. In fact, 65 percent of consumers favor nutritional labeling in restaurants, with the strongest demands for calorie posting, KRAFT Mayo with Olive Oil is the perfect solution.

“What we have been able to accomplish is truly remarkable. Even though the product has less fat, the flavor profile has remained completely intact,” added Aliza Katz, Kraft’s corporate chef.

Traditional tuna salad made with regular mayonnaise contains a whopping 400 calories and 34 grams of fat while KRAFT Mayo with Olive Oil boasts only 240 calories and 15 grams of fat without losing the delicious taste and rich, creamy texture. Likewise, the consumer favorite apple slaw has 210 calories and 21 grams of fat, while KRAFT Mayo with Olive Oil comes in

The Kraft mayo with Olive Oil features a blend of sweet, salty and sour tastes that enable the chef and food service operator to serve signature dishes.

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50% lighter with only 110 calories and 8 grams of fat.

Made with pure olive oil, KRAFT Mayo with Olive Oil delivers a classic mayo taste. In fact, 91 percent of consumers found that KRAFT Mayo with Olive Oil delivers the great taste of regular mayonnaise and has all the binding, cling and holding power.

“The Kraft mayo with Olive Oil features a blend of sweet, salty and sour tastes that enable the chef and food service operator to serve signature dishes.” We are able to accomplish that with just the right mix of olive oil, soybean oil and canola oil,” noted Kraft’s Janelle Slawson, spokesperson for the company’s Spoonable line.

Upgrade traditional full-fat mayonnaise with this better-for-you substitute that capitalizes on health trends while delivering premium taste.

KRAFT Mayo with Olive Oil is easy to integrate into previously existing menu items while inspiring the creation of new, better-for-you options.

It provides outstanding stability in dishes, dressings and salads.

With the diverse needs of the food service operator in mind, KRAFT Mayo with Olive Oil is offered in a wide range of packaging from easy-to-use portion control packs to gallon jugs and 30 lb bag-in-box cartons.

Kraft’s blend of oils in this new offering fits the food service industry’s latest trend of Mediterranean and Palieo diets that now find themselves on menus from restaurants to clubs and corporate dining.

“We are finding that many of the major chains including Panera Bread and McDonald’s are being proactive,” added Swanson. “What they are finding is that in many cases it might be just a single member of a party that has come to eat, that wants the healthier option. With our new mayo they can accomplish that goal. There’s a real move towards a lower calorie

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// TRENDS

SERVICES

Day & Nite Set To Bring Added Value To Tri-State Ops With Newly Expanded Facility Since Long Island based Day & Nite / All Service opened its doors in 1977, the Sher family enterprise has remained firmly committed to meeting the needs of its customer base.

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s one of the Metro area and the nation's premier equipment installation and service provider, Day & Nite / All Service and its Popular Plumbing Division has constantly reinvested in their business to meet the ever changing needs of the Tri-State food service professional.

From the marketplaces largest arenas, to healthcare and corporate dining facilities, Day & Nite has built a reputation as a go to source for timely service on food service equipment.

Day & Nite's roster of satisfied customer reads like a who's who of the Tri-State food service industry. The list is highlighted by MSG and Rockefeller University to Macy’s new state of the art cafeteria, the United Nations and many of the city's celebrity chefs including Mario Batali, Guy Fieri, Gordon Ramsay, Scott Conant, Morimoto and Eric Ripert.

Once again, with a continual flow of changes in both hot and cold equipment used to create local menus, the Long Island firm has put the finishing touches on a new training/test kitchen.

"Keep in mind that when Kenny and Irwin Sher launched the business 36 years ago, they saw a need for a level of service that simply wasn't available in the New York City area," explained one of the firm’s principles Matt Sher.

The new facility is the latest execution of a mission to provide the local

We want customers to come and see the latest that was introduced at the show and understand why our blend of inventory, people and process is the perfect recipe to maximize the food service

Long Island's Day & Nite has put the finishing touches on a much anticipated facility upgrade that features the industry's latest state of the art technology to enable the firm's on-going commitment to training.

operator's commitment to efficiency. food service operator with timely response and quality diagnostic service.

"There's no question that technology has made us faster as we seek to provide the best possible service to our customers, " Matt Sher continued. "We are constantly seeking to reduce service cycle times and make certain that the second call has the same quick reaction time as the first. Today it's all about providing a premium solution that enables our clients to have fewer headaches, more uptime and faster - quality diagnostics. " In addition, the new facility will enable Day & Nite to keep its commitment to the ongoing training of their technical and support teams. "Our new facility will enable us to emphasize our training program and continue to build the best technicians and relationships with

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manufacturers to get the best training exposure," Sher added. Day & Nite will soon receive much sought after CFESA master certification which will be added to its prestigious Manitowoc Star and MSCA star certification.

The food service industry convened in Orlando for the biannual North American Food Service Equipment Manufactures' Show last month. Once again a key theme at the show was the growth of technology in both new and existing food service equipment and supplies. "We want customers to come and see the latest that was introduced at the show and understand why our blend of inventory, people and process is the perfect recipe to maximize the food service operator's commitment to efficiency."

Day & Nite's new look will also enable the company's customer base to create and execute a strategy that will help the operator work with the demanding criteria of local health inspectors and today's stringent letter grade positing requirements. "The byproduct of this is for us to help our local restaurants and food service operators extend the lifespan of their equipment, reduce energy consumption and implement a grease trap management service program to eliminate all drain flies, odors and potential backups."

With the expansion of Day & Nite's New Hyde Park home, the Metro New York food service operator from an independent restaurateur to Madison Square Garden knows that there truly is a one stop shop for HVAC, Refrigeration Plumbing and Cooking service.

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// NEWS

OBITUARY

Baldor’s Visionary Founder Kevin Murphy Dies At 58 Kevin S. Murphy, chief executive officer and owner of Baldor Specialty Foods headquartered in the Hunts Point section of New York City, died Jan. 31 at the New York Presbyterian Hospital in Manhattan following a two-year battle with pancreatic cancer. He was 58.

M

r. Murphy began his food career in the 1980s at Balducci's in Greenwich Village when he married Ria Balducci, daughter of the gourmet retail store's owner, Andrew Balducci.

He was trained in every department, learning the food business from the ground up. He expanded and finally took over Balducci's small wholesale division called "Baldor" in 1991.

Mr. Murphy moved the company to a tiny warehouse in the Long Island City section of Queens, NY, and ran the operation with one van and a couple of delivery trucks. The company grew incrementally from there.

Soon after, it moved to a larger facility in Maspeth, NY, where more staff and trucks were added.

In 2000, Mr. Murphy took over a large facility on Barry Street in the Bronx, NY, near the Hunts Point Market. In 2007 an opportunity arose for Mr. Murphy to take occupancy of an abandoned city-owned warehouse in the South Bronx. The 188,000-squarefoot facility sits on seven acres on the Hunts Point peninsula. He had the building gutted and redesigned, and he added dozens of trucks to service the tri-state area with Baldor's line of fine specialty foods.

At its stadium-sized South Bronx

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// Q&A

Saru Jayaraman, Co-Founder of Restaurant Opportunities Centers United

W

hat prompted the creation of ROC? 9/11, on September 11, there was a restaurant at the top of the World Trade Center, Tower 1. And there were 72 workers who died that morning in the restaurant.

And about 250 workers who lost their jobs. And so we started the organization initially to support the workers who had lost their jobs. But we were soon overwhelmed with calls for help from workers. First from all over the city and then all over the country. And that's how ROC grew.

Were you working for David O'Neil at the time?

No, my cofounder was Mandu. He was a waiter in the restaurant. I was an organizer and an attorney, so I wasn't working for David at the time.

Can you give me a quick overview on your background?

I have a law degree. My parents are immigrants and I was organizing immigrant workers for several years, and then on 9/11, I got a call from the union that was inside that restaurant asking if I could help the workers. They were no longer members in the union. They wanted to know if I could step in and support those workers. I didn't end up working for the union, but they needed somebody to help those workers so I stepped in. People who were members of the union then became a part of the ROC.

Is the ROC in fact a union, is the ROC a movement?

No, it’s a non-profit organization, a workers' association.

Let's talk about the agenda. How has the agenda evolved over the 10 plus years that you've been at this?

The agenda has always been to try to improve wages and working conditions for workers in this industry. Fortunately, it's the largest private sector employer in the country with the lowest paying jobs in the country, raising wages and working conditions. Over the last 12 years it's evolved because we've come to realize and docu-

Saru Jayaraman is an activist, feminist, and frequent presenter on socialist and political beliefs who works primarily for the rights of low-wage workers. She is a co-founder and a consultant of Restaurant Opportunities Center United.

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ment how improving wages and working conditions are actually good not just for workers but also for employers themselves and for consumers.

And so our mission has evolved from just supporting workers to actually now building a better industry for all workers, employers, and consumers. So we support employers who are trying to do the right thing. We provide them with support, and technical assistance. We lift up the voices of consumers, and show them how they're impacted by these issues.

We provide consumers a tool and information to help them make good you know, dining choices, and support workers in these issues.

What is the definition of doing the right thing? If I'm a restaurateur, what is doing the right thing?

There are three criteria. One is paying a minimum wage for tipped workers of at least $5. For non-tipped workers, of at least $9. Providing at least a few paid sick days so that workers don't have to make a choice between their health and their job. And then providing workers with opportunities for advancement. Helping them move up the ladder, so that an immigrant busser could become a waiter.

It's not an impossibility, as it is in a lot of restaurants.

Which kind of puts you in an interesting position relative to what's going on with the debate over the minimum wage right now. It sounds to me like you're really not necessarily pro maximizing the minimum wage, as much as you are creating a fair wage. That enables somebody to get in the door and then to grow.

Is that correct? Incorrect?

Are you referring to Obama's statement

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in the State of the Union? I think it's a multifaceted question, in other words yes we are asking for a fair wage, and that is the wage that Obama mentioned in the State of the Union. You know, we are supportive of raising the minimum wage at the federal level, which are currently $2.13 and $7.25 for non-tipped workers.

And we feel that neither of those rates are fair. You know, $2.13 is not going to get anybody anything. People take home paychecks of 0. New York is $5 tipped minimum wage. At the federal level $7.25 is too little. We need that to go up to at least $9. That's what we're advocating for, 5 and 9 at the moment. Especially in New York.

What you say sounds very fair. Why was there a recent full-page ad in U.S.A. Today? What's the problem? Why is it so hot and cold, black and white? What's missing? I mean is every restaurateur out to hurt every worker that works for them?

What am I missing? What's wrong?

No. Absolutely not. We have so many great restaurant owners who are doing the right thing. You know, if you look at our guide, you'll see award winners that range from Tom Colicchio to small mom and pop restaurants.

I think, unfortunately, there are some big restaurant corporations that just don't want to be changed. They see short-term profits at the expense of long-term sustainability. And I think that was true at the beginning of discussions around local and organic and biodynamic.

You know, restaurants really didn't want to make that investment because it seemed expensive. But over time more and more restaurants caught on and thought wow this is actually good business to actually provide locally sourced and organic. And so we think that in the long run they're going to see that it's good business to pay your workers a fare wage that can provide a paycheck. That it's not good business to have sick workers who infect customers and poor workers who are homeless. That it’s not good business that this is a trend. I think right

now there's opposition just because it's a big change. It feels like more money out of their pocketbooks.

There's not this kind of long-term view that in the long run, this investment in our workers could pay off. It would seem to be that if you're going to spend the

accomplish those goals?

We were calling attention to the issue of the tipped minimum wage being $2.13.

We were with Congress. The date was 2/13. We have an annual day of action every 2/13 to highlight the fact that the tipped minimum wage is $2.13.

There's not this kind of long-term view that in the long run, this investment in our workers could pay off. It would seem to be that if you're going to spend the money, train, and put people on the floor then why in the world would you not compensate them.

money, for instance let's take a Danny Meyer and his group that you're going to spend the money on. You're going to train people and put them on the floor then why in the world would you not compensate them. I've got to be missing something here.

Exactly it's pretty straight forward.

What about this program that you ran in Washington last week? What were your goals for that program? Did you

This year, we did it in Congress together with Congresswoman Donna Edwards and Congresswoman Rosa DeLauro, both of whom called for a raise. It was local. They’re local for us here. They are our local Congresswomen. They both were with us, calling for an increase to the tip minimum wage; calling for paid sick days and Donna Edwards introduced a bill called the Wages Act that would actually increase the tip minimum wage. So that's what we did, we got a lot of attention for

that, and I think, the more that people know the fact that the tip minimum wage is $2.13, the better. But people just think it's an outrage you know. We know it will change.

What did you come away with in terms of what the reaction was by other legislators that you talked to? Was there any sort of positive response?

A lot of legislators received it very favorably, and we got a lot of press. We were on CNN and Bill Moyers’ show and we were also on CBS Evening News. So we got quite a bit of press, and yes, legislators received it very favorably and we think the time has come. It's finally going to move and I think we're picking up momentum.

I would assume that the National Restaurant Association also came out in mass and had something to say about this. I'm curious what their position on this is and if there is any room for compromise or dialogue between you and them or where are we?

There isn't at the moment, but we would love there to be. We would be thrilled to sit down with them and talk about it, but thus far; they have been very opposed to the rate going up. They were not there but they have been very opposed to it.

Is there anybody in particular at the NRA that you would like to see come to the table to talk to you about this?

We'd love to sit down with Dawn Sweeney. We'd love to have people who know her and who I think are trying to help us sit down with her. But we think there's potential, we are very open to meeting and talking and explaining why we think this is good business, and how we can work together.

Have they proposed anything that's an alternative to a tip minimum wage?

Have they proposed a response to what it is that you want to do?

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// TRENDS

MENU SOLUTIONS

Kontos Foods Expands Capacity To Address Growing Demand For French-Style Crepes, Fillo Dough Kontos Foods, Inc., a manufacturer and distributor of traditional Mediterranean foods, recently announced that it has expanded its capacity to address the growing demand from retail stores and restaurants for its crepes and fillo dough products.

T

he company has opened a new 45,000-square-foot facility in Paterson, N.J., to manufacture its French-style Traditional and Savory Crepes, the Lite, Elegant Skinny Wrap,™ as well as several varieties of Kontos Fillo Dough and related Fillo products.

“We are seeing increased demand for crepes, to use as sandwich wraps in particular, as consumers seek out healthier,

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// INSURANCE

FIORITO ON INSURANCE

Employment-Related Lawsuits Do Not Discriminate Restaurant and food service companies of any size are vulnerable to claims brought by their employees, former employees or potential employees. The cost of defending employment-related claims can be financially devastating. Employment practices liability insurance (EPLI) can protect your business against claims made by potential hires, employees currently on your payroll and terminated employees.

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

According to the Society for Human Resource Management: •

•

•

•

Employers are more likely to have an employment claim than a property or general liability claim.

67% of all employment cases that litigate result in judgment for the plaintiff.

41% of all EPLI claims are brought against small employers with 15 to 100 employees.

The average amount paid for out of court settlement is $40,000.

As an employer, you do everything you can to treat your employees fairly. Even if you do everything right and comply with all federal, state and local regulations, you can still be held liable for the actions of your employees, vendors or customers. You could also be the subject of a discrimination suit if someone you interview but fail to hire feels that he or she was treated unfairly. What EPLI covers With EPLI coverage, your business is protected against claims of:

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// CHEFCETERA Chef Kenneth Johnson, Pescatore Restaurant, New York, NY Kenneth Johnson is a New Yorker born and bred. He hails from Brooklyn where he first ignited his passion for cooking.

J

ohnson was always cooking for his group of friends and his family. He began working in New York City kitchens in 1989 as a line cook at Bouley. He took that love to the next level when he attended the New York Restaurant School where he graduated in 1989 with honors. Johnson then went on to work at various restaurants in New York including Picholine Restaurant, The Terrace, and Osteria Laguna.

The culinary skills of Johnson have not gone unnoticed by his peers. He has been invited to various James Beard House events including the Annual Latka Cook-off and Chefs and Champagne in the Hamptons. He has also prepared banquets for The Prestigious Culinary House Members. Johnson has appeared on several television shows such as Chopped, Pat Bullard Show, CBS Saturday Morning Show, Sara Maulton Dining Around and more.

Johnson came to Pescatore Restaurant in 2009 with 20 years of experience under his belt. He is trusted with complete control over the design of the menu, incorporating Italian cuisine with a focus on homemade pastas and flatbreads. Johnson changes menu items seasonally and incorporates local flavor into daily specials. Johnson’s ability is not limited to back of house operations. He plays a key role in the

Where does your creative and inspiration come from?

My creativity comes from fresh products. I try to buy what is in season for a couple of reasons: availability, price and freshness.

In your opinion, what misconceptions do people have coming into a chef position?

How hard can cooking be? We don’t walk through the dining room shaking hands saying “hi there.” Cooking is just one aspect of what we do.

Briefly, what’s a typical day like for you at Pescatore?

Geez! I don’t know, arrive at 10:30, check deliveries, go and check the specials’ board to make sure that we have everything. Then I head to the walk-in

Chef Kenneth Johnson, Pescatore Restaurant, New York, NY

marketing plans of the restaurant and also provides creative input into all front of house operations. Johnson has proven himself to be the perfect fit for Pescatore Restaurant through his creativity, drive and passion for food.

What or who inspired you to become a chef?

When I was a young man I used to watch all the cooking shows that were on T.V. (Julie, Jacque, Justin, Frugal Gourmet, Galloping Gourmet) Have you always had a passion for Italian cuisine? Any other cooking experiences with other Ethnic cuisine?

Even when I was a boy I always gravitated toward Italian, at that time there weren’t too many options.

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and see if there is anything that needs immediate attention. (i.e. soup, sauces, specials). Expedite lunch; again check with our Sous Chef, Necho, and see if we have everything for dinner. Then I set up the specials. Now it’s time to do the ordering, check the produce, dairy, dry, etc. Expedite the dinner shift, do one last sweep of the kitchen, and by 10:30pm, I collapse on my couch.

Tell us about Pescatore’s recent launch of the old concept of social dining to celebrate the restaurant’s 20-year anniversary. What’s the story behind this?

With the 20-year number coming up, we decided to do something significant. So we decided to follow certain trends and commit to a smaller plate

concept. With the changing of the neighborhood, it became more necessary. This neighborhood has a lot more restaurants than before, so we had to be able to compete. So far so good.

You play a key role in marketing and creative input at Pescatore. What are some of those responsibilities and how important are they for running a successful restaurant?

I try to give my two cents whenever I can. I have 24 years of experience. I am very personable. I’ll come out to greet customers, also keeping the wait staff on top of the new trends, teaching them about seasonal vegetables, and so on.

What are a few of your most essential ingredients?

Extra virgin olive oil, salt & pepper, grana padana and only the freshest produce in season.

Have a favorite piece of cooking equipment you can’t live without?

What do you look for in equipment before you purchase?

Robot Coupe is by far the workhorse of the restaurant. What I really want is a Vita Mix and I wouldn’t be above shamelessly plugging the product to get one.

The restaurant industry has a broad range of foods, what’s your buying approach?

Stay true to the concept and buy when in season.

You’re a Two-Time winner on The Food Network’s “Chopped.” How did you first get on the show and what was the experience like? Did that experience help in any way when you’re in the kitchen?

The Food Network was sending out people to certain restaurants. They came to Pescatore and gave us a card.

this.” So I changed my life, resurrected my career, and now the future looks so bright.

I wasn’t sure I wanted to do it at first.

When I decided to do it, we went through the screening process and low and behold, I made it. The experience was incredible. The motivation alone was crazy. It gave me a renewed look on my career. I was having a lot of success early in my career, with lots of press, the Food Network and the James Beard event, and along the way, I became a drunk and fell into a bottle for twelve years. I couldn’t keep a job, friends were deserting me, and my family was fed up. Along came the news I was becoming a grandfather and I said, “she will not see me like

What bit of advice can you offer to young chefs just starting in this business?

First, FOCUS. I truly mean this. Focus on what is important to you. To become successful, you need to make a commitment and stick to it.

Then, become a voracious reader.

When I first started in this business, I would read anything that had food stories. Magazines, books, menus...

While riding the subway I would write menus. Finally, learn the seasons. It’s very important to know this so you can start writing seasonal menus.

And lastly have fun. If you are not having a good time, how can you make sure your guests are having a good time?

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// Scoop

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

OLO, An Online And Mobile Ordering Platform For Restaurants, Grabs $5 Million In New Funding From PayPal & Others Scoop sees that OLO, the New Yorkbased online and mobile ordering platform for restaurants, has raised a $5 million Series B round of funding from PayPal and existing investors, David Frankel, RRE Ventures, and Core Capital Partners. The company had previously raised $8.75 million in outside funding. Exactly a year ago, as it turns out the company announced reaching the milestone of 1 million customers, and now that number is nearly 2.25 million, said CEO Noah Glass. “We started in June 2005, so it took us six and a half years to go from zero to a million users,” Glass says. “It’s incredible in less than 12 months we’ve gone from 1 million to 2 million, but it’s indicative that the market is really heating up and customers are excited about ordering from their mobile devices,” he explains. But with PayPal’s strategic investment into OLO, it now has the capability to expand into yet another offline vertical: dining. This includes both sit-down restaurants and quick-serve restaurants, as OlO counts

Third Rail Coffee About To Make New Manhattan Friends

Exactly a year ago, OLO announced reaching the milestone of 1 million customers, and now that number is nearly 2.25 million, said CEO Noah Glass

both among its partners, which, combined, is now around 3,000 individual restaurants. This year, however, that number is about to explode. Glass tells us that OLO has four large quick-serve chains in various stages of closing deals with his company, each with over 5,000 locations domestically, and combined, totaling 27,000 units across the U.S.

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Scoop hears that David Schwimmer, who blew up an old home to build a mansion on a historic East Village block after he was notified that it was being considered for landmark status – will have a new coffee bar to hang out in, just like his character Ross had on “Friends.” Third Rail Coffee, a popular Greenwich Village spot, is opening a second location at 159 Second Ave, across from St. Mark’s Church. The 600-square-foot coffee spot, with almost 25 feet of frontage on 10th, boasts a rotating list of specialty coffee from around the world, bringing “authentic brews to one of New York’s most authentic neighborhoods,” said Kyle Allen of Thor High Street Advisors, who brokered the deal. The East Village will also see a new Ethiopian restaurant slated to open this month: Haile Ethiopian Bistro, owned by Menasie Haile and Gemada Hiwot. In addition, Prime & Beyond, a steakhouse at 90 E. 10th St., is leaving the East Village and moving to the far West Side to be closer to the Lincoln Tunnel and its New Jersey location.

Third Rail Coffee, a popular Greenwich Village spot, is opening a second location at 159 Second Ave, across from St. Mark’s Church.

Dynamic Design Duo Takes NYC Scoop says opposites attract! That rule certainly applies to Robin Standefer and Stephen Alesch, the dark-haired New Yorker and blond Californian behind the in-demand architecture-anddesign firm Roman and Williams. In the case of these two former Hollywood-set maestros, she a production designer; he an art director – their magnetic connection and cinematic sensibility have infused everything from the urbanchic cafeteria at Facebook’s Menlo Park headquarters to some of New York’s handsomest hospitality spaces, like the

for detail and love hunting for artifacts at old warehouses and flea markets.

Standefer and Alesch like to say that their artisanal approach is more an ethos than a style.

weighty and weathered-looking Ace Hotel and The Standard hotel’s glamorous, honey-toned Boom Boom Room.

Their latest project is a 30-story hotel that’s currently under construction in midtown Manhattan. Standefer and Alesch like to say that their artisanal approach is more an ethos than a style.

Their spaces are atmospheric but not alienating and come with a built-in sense of history. Perfection is an aesthetic no-no, and if their firm, Roman and Wiliams (named after their respective grandfathers), takes extra time on a job, it’s to eliminate, not add hints of a designer touch. Many years before their “slow design,” with its emphasis on craft and substance, came into the post-recession zeitgeist, Standefer and Alesch recognized it in each other’s work. Standefer, who trained as a painter, often takes the lead on the big picture, while Alesch, who has an architectural background, tends to articulate the finer points as he sketches them, but their roles vary depending on the situation. Both have a redoubtable eye

Legendary Crooner Takes Center Stage At Four Seasons Scoop notes that actor and singer Gianni Russo is taking his act to the Four Seasons restaurant. Russo, who played Carlo Rizzi, Connie Coreleone’s husband in “The Godfather” l and ll, is defecting from a two-year gig at Le Cirque to perform Wednesdays at the Four Seasons Grill room. He wants to bring back the “nightclub experience” to 52nd Street, which used to be lined with venues in the 1950s. “It’s just a fun

Actor and singer Gianni Russo is taking his act to the Four Seasons restaurant.

CONNECTICUT NEW YORK

NEW JERSEY

• • • • • • • • • • • • • •

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

New York experience, perfect for dancing the night away,” said Four Seasons co-owner Julian Niccolini.

Exotic Oils, Spicy Sweet Among Hot Food Trends Coming This Summer To The New York Fancy Food Show Scoop says the hottest food trends this year: all things coconut, exotic oils, beer-laced products, regional heritage foods, herby drinks and spicy sweets.

That’s what 18,000-plus buyers found last month at the Winter Fancy Food Show in San Francisco and we can expect this summer at the Summer Fancy Food Show in New York. Each year, buyers for upscale delicatessens, groceries and shops scope out the newest thing in the cavernous Moscone Center, which for three days turns into the biggest, most over-the-top snack party imaginable. More than 1,300 companies offer tastings, vying to entice buyers with California jelly beans, Korean seaweed snacks and artisanal pickles from New Jersey. Buyers come from around the country, and farther, to see what’s hot. Rajeev Lee and Allen Smith were scouting new products for Maybury deli-supermarket in Dubai.

Don’t miss out on this summer’s show big trends: Coconut. In canned juice for as an ingredient or simply a dried, unsweetened snack, coconut is legion.

Vegetable and fruit oils. You use olive oil, once bought walnut oil now taste

• • • • • • • • • • • • • •

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

• • • • • • • • • • • • • •

truffle oil. But how about pumpkin seed oil? Or tomato seed oil? Or cherry pit oil or chili seed oil? Beer as an ingredient. The past several decades have seen resurgence in the art of brewing.

Now beer is making its way into foods.

Herbs in drinks. Herbal drinks are big this year, but far from the usual mint and chamomile tea. New taste combos include Broccoli Cilantro Tea; Wild Poppy Juice, Blood Orange Chili Juice and Licorice Mint Almond Water. Don’t miss out on this years’ Summer Fancy Food Show June 30 – July 2.

Bachelor's And Associate Degrees Bestowed On 169 CIA Graduates Scoop saw one hundred five graduates of The Culinary Institute of America (CIA) as they received their bachelor's degree in a ceremony at the Bardavon Theater in Poughkeepsie, NY last month. The commencement was held off campus to accommodate the large number of graduates and their families who heard from Nick Kokonas, the coowner and creator with CIA alumnus Grant Achatz '94 of the Chicago restaurants Alinea, Next, and The Aviary. The following day, CIA alumna and celebrity chef Maneet Chauhan '00 delivered the keynote for the associate degree commencement on the college's Hyde Park campus, at which 64 students

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// EVENTS

NAFEM 2013

Metro New York City's Dealer And Consultant Community Teamed Up With Local Operators To Shop NAFEM For Energy Saving Cooking Solutions The timing for this year's NAFEM show couldn't have come at a better time for members of the Metro New York City foodservice industry that fled winter super storm Nemo for the sunny climate of Florida.

T

he North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 625 foodservice equipment and supplies manufacturers

that provide products for food preparation, cooking, storage and table service.

Every other year, over the course of four days, more than 550 suppliers and tens of thousands of buyers come together to make lasting connections that

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drive business profitability and shape the future of the restaurant, foodservice and hospitality industry. The biennial event serves a very unique niche in the food service calendar.

The show is uniquely positioned

to enable the nation's leading equipment and supply manufacturers to tell their story to the industry's equipment and supply dealers and the food service consultant community. Eye notes that the show is looked to as a leading source for finding that new product, trend or idea. After work, it was time to play as Jimmy Buffett served up his legendary Cheeseburger in Paradise just the way you like it during the All Industry Celebration, on Show-Saturday. The conference began with an opening party, Wed., Feb. 6 - the Global Networking Event at the Hilton Orlando. It was a sure way to connect manufacturers and customers before the busy show floor opened. Eye enjoyed the What’s Hot! What’s Cool! Pavilion. New technologyenabled visitors to utilize head phones

(L to R) Crystal Concepts' Artruo Hervada and Cambro's Dave Allard

Joe Ferri (R) of Pecinka Ferri enjoyed the festivities at the HATCO party

Long Island's Integrated Control Corp was hub of activity during the show

#1237

True's Kevin Tormey

Kaufmann and Associates' June Collum had a busy show

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Jade's Ray Williams, Lex Poulos & H. Weiss's Jimmy Weiss (C)

(L to R) Day and Night's Ken and Irwin Sher flank Azie Kahn of Allpoints

The show had a New York flair with the legendary Manhattan restaurateur Danny Meyer outlining his success strategies CLV's Chip Little toured the show

Guiliana Montenegro (L) of Waring worked with show visitors

(L to R) M. Tucker's Mike Ruiz , Stephen Tucker and Ralph Salvador

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(L to R) Alto Shaam's Ben Lee, Jordan Bladecki, and Brad Tusing

(L to R) Global's Marty Hendricks and Jim Vojtech

(L to R) CSI's Jayendra Parikh and Vince Datollo of Wells Bloomfield

DMM's Brian Mahoney and Ro Doyle

(L to R) BSE's Steve Doyle worked with New York City consultant Brett Farrell of Raymond and Raymond

(L to R) Gotham City's Eric Weiss and Arianna Staiano of Cardinal

(L to R) Leading the charge of Long Island based dealers were Elite/Studio E's Seth Prager, Frank Ladevaia, Vijay Yarna and James Williams

to enjoy a guided tour of the products that showcased labor savings, life-cycle costs, sanitation and/or operational improvement.

The pavilion was divided into six product groups: prep and ware washing; refrigeration and ice; small wares, tabletop and serving; display, transportation and storage; primary cooking; and technology. Eye's tour of the "What's Hot' "pavilion really crystallized our opinion that there is now a clear line of demarcation in the industry. There would appear to be two camps.

The first group of cooking equipment is aimed at the operator who still cooks with an open flame (Jade, Montague, American Range, Garland etc.) The second category of product is the approach that many national chains have adopted in which products are pre-prepared in many cases by a food distributor and then heated and plated. Among the most notable examples of that approach were Middelby's CTX oven that Chili's utilizes in its units.

On Feb. 8, Foodservice Equipment Reports honored the industry’s best with an awards reception at the luxurious Peabody Hotel Orlando adjacent to the convention center. It was a memorable evening as multi-unit experts and out-of-the-box thinkers were lauded for their contributions to the industry.

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Arthur Fisher of Sam Tell Co.

Hatco's Mark Pumphret enjoyed the Hard Rock festivities

who shine. Eye would have liked to have seen coordination between FER's Robin Ashton and management at Alto Shaam and Unified Brands who were holding an industry bash at the same time.

Eye notes that it was back to school for a number of industry professionals at the show. Two education sessions helped attendees earn a critical certification and understand what it takes to go green. ServSafe ran its food-safety training course at the convention center, followed by the CFP exam. Certification is good for five years and is recognized internationally. A certified instructor from the Florida Restaurant & Lodging Association led participants through the course. Struggling with green building in a foodservice environment? Eye enjoyed Spinnaker U.S. Green Building Council's Rob Hink's session on how credits in the LEED for Retail rating system apply in restaurants and foodservice.

Eye notes that the world now moves so fast and in many cases has eliminated the personal interaction of buyer and seller due to social media and the internet. So among the truly great features of Nafem is the ‘face’ time offered by manufacturers, dealers, endclients, fellow suppliers and strategic partners.

The fact that the show only runs every two-year pushes the manufacture to introduce new innovative products. Eye was pleased to see that key 56 • March 2013 • Total Food Service • www.totalfood.com

(L to R) Icesurance's Jeff Hendler and Ice-O-Matic's Jerry Gregory

(L to R) Arctic's Carolina Medina and TriState Marketing's Ed Yuter

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(L to R) Server's John Rayburn and Jim Drake

(L to R) M. Tucker's Morgan Tucker, Kevin Rogers, Dylan Dimick and Kate McNamara

(L to R) StarChefs's Will Blount and Evan Levanthal

Marlo's Larry Dubov

buying group leaders took the reigns off of many of their dealer constituents. In the past, with the focus being on maximizing a pre-negotiated rebate, the dealer traveling to shop the show would be given a punch card and directed only to visit manufacturers that were members of their buying groups. Eye found many dealers at least kicking the tires of products that in many cases were not members of their buying groups. Eye kudos to HATCO for a truly special NAFEM celebration. The Wisconsin based firm took over the Hard Rock Cafe on

(L to R) Delivery Concepts Gary Sample Jr., and Alex Tsikouris

the Thursday night of the show. Their Nafem batch which was long a mark of former chief David Hatch welcomed hundreds of NAFEM revelers with a celebration of Mardi Gras. The show broke new ground with the debut of a new mobile app. Eye loved the offering of the Maryland based Core-Apps which led to elimination of a show directory in favor of a comprehensive package of palm held features from a booth info to new products and a social media aggregator that enabled Eye to compare notes on new products with other show

(L to R) Dynamic's Lance Brown and Dennis St. Laurent

(L to R) Amerikooler's RJ, Gian Carlo and Mauro Alonzo

attendees. A number of exhibitors also debuted apps of their own including PJ. Gavin's latest for RPI Industries. The show had a New York flair as legendary Manhattan restaurateur Danny MEyer took center stage. Eye found it fascinating as the CEO of Union Square Hospitality Group outlined the challenges of taking the firm's much talked about Shake Shack concept and rolling it out in England this year.

Among the big news from this year's show was Hoshizaki’s entry into the dishwashing marketplace with the pur-

chase of Jackson. Eye simply and naively could not believe the number of carts and cabinets that featured security locks. Kind of sad when a restaurateur has to worry about protecting his inventory from his own employees. Certainly the elephant in the room is one Selim Bassoul. It’s hard not to root for him and admire his accomplishments. The fortune that he has built for himself and his stockholders is truly what the American Dream is all about. In many ways he has changed the face of the Nafem show floor. Since 1996, when he joined

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(L to R) H. Weiss' Kevin Byman and Jimmy Weiss flank Sal Pirruccio and Paul Tommasi of Marlo

(L to R) Allied Metal Spinning's Jill Appledorn, Stu Kressin of Kressin Associates and Allied's Arlene Saunders

Jacobs Doland Beers' Gary Jacobs, and Rio Giardinieri of W.A. Brown

(L to R) Federal Reserve Bank's Kent Bain and David Lees

Middleby, he has acquired a dozen plus firms. Eye remembers walking through the Maytag booth at the 1999 Nafem Show in Dallas and trying to grasp what the Lloyd Ward led company's message was. Bassoul ended up buying Maytag and with it Blodgett and Pitco. Fast forward to Nafem '13 and everyone at the Middleby company’s booths put the

(L to R) Young Block's father and son duo; Doug and Hal Block

equipment center stage and had top management on-hand ready to outline the latest bells and whistles. Eye spotted a number of new innovations at the show. They included a new hot and cold cart by Metro. Vollrath introduced a food table that can be both hot or cold. It’s versatile, so it can mix the two, or be one temperature for one part of

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(L to R) Marsal's Carl Ferrara, Rich Ferrara, & Damian Cassetta

the day, then another for later.

While looking at Vitamix's Automatic Mix 'n Machine with LCD instruction screen, it dawned on Eye that the big winners at this year's show may very well be the Tri-State service community. It seems as if the industry has added digital controls to virtually every conceivable type of equipment.

(L to R) Beverage Air's Rob August and Champion Chief Eric Nommsen

Delfield GoCart, showcased by Manitowoc, was developed to allow operators to take their brand to customers in a highly adaptable, functional and customizable food kiosk. Lincoln's FastBake Impinger ovens feature a patented airflow technology designed to reduce baking times for items such as pizza by up to 30 percent.

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Bob Albano and E&A's Joel Green visited with Connecticut dealer Globe Equipment's Jay Ringelheim, Brian Ringelheim and Tim Barnes

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(L to R) M Tucker's Marc Fuchs. Blodgett's Gary Mick and Tim Thaler

(L to R) Nick Goldring of Culinary Depot, Tom Anderson of Advance Tabco and Culinary Depot's Buddy Lichter

(L to R) Mark and Adam Kaufmann of Kaufmann and Associates

(L to R) Jimmy Weiss of H. Weiss. Ed Pecinka of Pecinka Ferri with Young Block's Rick Rivera and Gene Cinotti of HCH

(L to R) Manitowoc's Eddie Nierstedt and Vic Rose

(L to R) Unox's Corporate Chef Daniel Donolato and Lehr McKeown's Rob McKeown

Ice-O-Matic previewed two new, large-capacity 22-inch cubers at the NAFEM show. The new units feature small footprints, high-volume ice machines designed for use on a wide range of 22-inch and 26-inch fountain dispensers, including touch screen and multiflavor models. Hatco introduced the new, energy-efficient Electric Salamander, which is specially designed with stainless steel construction to provide users with the option to cook, grill, reheat, or keep foods hot.

Champion Industries has introduced a Dual NSF listed dishwasher and Pot/ Pan washer designed especially to accommodate taller cooking equipment including sheet pans and large pots and pans. T. Berner International Corp.

expanded its In-Ceiling Mount (ICM) Series by adding the FCB, the HVAC industry's first in-ceiling flush mount air curtain rated for doorways with up to 16-foot-high ceilings. T&S Brass's new electronic sensor faucet, released last year, is part of the company's ChekPoint sensor faucet line. Water- and energysaving features include a water shut-off delay, auto timeout, sensor range adjustability and auto flush. Eye was impressed with Hobart’s' latest. The firm continues to innovate with a new Energy Star-qualified Advansys LXe Undercounter Ware washer, available in both high-temp and low-temp models and a minimum NYC area friendly footprint. Connecticut's Kitchen Brains' (FASTIMER) new Touch Screen Timer

For leading Metro NY area consultants including White Plains based Clevinger Frable, Nafem served as both a buying and educational opportunity

allows operators to: set and store customized cooking timer alerts. Vulcan's new PowerFry Fryer features FivePass heat transfer system - transfers heat to the oil more efficiently, resulting in faster recovery and reduced cooking time.

"What we saw is that technology is becoming useful and reasonable as opposed to just being electronic for the sake of the bells and whistles,” noted BSE's Jeff Hessel. The insightful Long Island rep chief noted that the show actually needs to add at least a day to be able to view and train new product. BSE's factories debuted a number of much talked about innovations including: a 16 gallon Mini skillet from Groen. A new mini combi from Alto Shaam, Doyon's new Rotating Rack oven and a knock

down roll in blast chiller at American Panel. BSE also welcomed Viking to its family with Middleby/Jade's acquisition of the firm. "Viking is more European looking and now carries Jade FOUR YEAR warranty," Hessel noted. With an economy that will hopefully continue to improve and technology continuing to be adapted by industry manufacturers, NAFEM'15 in Anaheim will be a key date in the food service calendar. Wonder if the dust will have settled relative to manufacturers trying to sort out how to take advantage of internet based sales and at the same time protecting local dealers that have helped them carve their success.

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// BLUEPRINT

INVESTIGATING THE METRO AREA'S HOTTEST KITCHEN PROJECTS

Mighty Quinn's Barbeque | Manhattan, New York The Operator

The Architect

The Equipment & Supply Dealer

Hugh Magnum, President Mighty Quinn's Manhattan, NY

Darren Malone, Project Manager Mcauliffe And Carroll Trenton, NJ

Michael Konzelman, Equipment & Supply Dealer Economy Paper and Supply Co. Clifton, NJ

Hugh Magnum’s Approach The Operator

I got a phone call from my wife's cousin, who said that the Brooklyn Flea market was looking for someone to do barbecue. So I set up shop and we were an overnight success. Every weekend was like a food festival. We've been busy to the walls since we've opened.

We've been in The New York Times and the Post has written about us with

just about every other publication as well. As we planned this unit, the big difference has been expanding to a seven day a week operation and being able to handle a substantial lunch business.

Whether we are operating in Brooklyn or Manhattan, the goal is the same: Good food for people that enjoy food. To me barbecue is all about creat-

I bring a very unique background to our restaurants. I have a culinary degree from the French Culinary Institute in New York City. My Dad lives in Texas so I grew up with barbecue as well. I started my career in fine dining first but I had always barbecued.

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ing a texture that is created for the everyday diner not the barbecue person only. It’s not like the Carolinas where you've got different types of barbecue.

It's not about regionalization or sophistication. Things don’t have to be either K.C. or Memphis or Texas.

At the end of the day you know, good food is good food. Whether it's dry

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rubbed or if you want to sauce it slightly. Or whatever it is you do. You know, if you make it the way you like it, then at least you know when it leaves the building with you that it has got your stamp on it. Someone likes it or doesn't like it; at least you're proud of the product.

To accomplish that stamp, it starts with buying the very best. So we're using only Meyer beef for our brisket, Creekstone farms for short ribs and Berkshire pork for our ribs, spareribs pork butts and pork shoulder.

A key to our success has been the team that we have built. To me it’s all about bridging the gap between restaurateur and food. So I handle the menu and my partners Chris and Micha Magic handle the business side. The centerpiece of both our operations are the smoking units. The original smoker in Brooklyn is a 6,000-pound trailer that was built for us by David Close. When we came to Manhattan, we needed to replicate the flavor so we turned to J&R Smokers in Texas.

We wanted authentic, and J&R makes the only all-wood burning pit with no gas assist. A key to making Manhattan happen was to find an equipment dealer that could execute our goal to be authentic. We found that partnership with Economy and the Konzelmans. They listened to us and could see with our menu exactly what type of equipment package we needed to be successful. It started with the smoker, then a package of the right knives and Alto-Shaam's holding cabinets to enable us to keep up with demand and ensure quality. Pit to plate, we need to do it right and do it consistently, Economy made that happen.

tian Catering facility in Garfield, NJ. They knew what we could do. Our mind set with the Manhattan project was to help them build a design and equipment spec that will ultimately become a chain of multiple units in Metro New York. What makes it really interesting is the commitment to being authentic. That means old-fashioned cooking, slowly with no electric or gas assist, it's strictly the flavor from the wood, the rub, and taking the time necessary to cook. In many ways the prep is reminiscent of a Katz's Deli. The guy behind the counter is waiting on you.

He's cutting the food and putting it on your tray or sandwich and then adding your sides. The goal was to help them create a country atmosphere on the inside. Woodsy but highlighted by stainless and metal. There are lots of shared tables and buddy bars to create a comfortable environment. We also helped them build a plan for creating a new approach to beer. They offer an extensive line-up of craft beers. A key to this design with the amount of cutting that needs to be done are the carving stations. The main carving station itself is about five feet long and can accommodate three people working behind it. Our strategy was to create one station for ribs, a second station for pork and a brisket station.

Our approach to the building of the

smoker was to touch all of the senses. We positioned it in the front of the house, so that when the door is open, you can smell a hint of the smoke inside. There's a wall that moves so they can load the firebox in the side with the wood. Hugh and his team step on pedal to control the cooking process. It serves as a rotating barbecue that creates the capacity of a large rotisserie and adds flavor through self-basting. Then we were able to hold the product and maintain the quality, which Alto Shaam enabled us to accomplish.

Darren Malone's Approach The Architect Our goals were to provide an aesthetic response to the branding concepts developed by Mighty Quinn's, rendered as materials and textures; and to provide clear delineation of spaces for dining and flow through the service line. Our desire was to be referential to butcher shops and traditional southern BBQ joints without employing direct imagery from those typologies. The use of white subway tile and chalkboard menus is a clear homage to butcher shops; the use of steel is a reference to the traditional smoker. The reclaimed wood walls are also a traditional material however they are employed in a non-traditional manner that brings warmth and contrasts with the gener-

Michael Konzelman's Approach Equipment & Supply Dealer This was a first for us. But if you think about it with the growth of food trucks and mobile dining it makes sense. It was very interesting to help Hugh and his team make the jump from a weekend only flea market operation to a fully built out restaurant. We were brought in because of the work we had done with the ownership team at the Vene-

Pitmaster Hugh Magnum has turned to J&R Smokers to create his BBQ artistry

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Blodgett's combi Ovens were specified to ensure quality

ally cool, hard surfaces of tile and steel.

The material palette in general allows for interpretation in future restaurant developments and consistent iconic imagery for Mighty Quinn's.

Lighting is rather elementary. It is complementary of the other materials and the space and further invokes the idea of simple vernacular design.

The restaurant spaces and materials allows patrons to understand the specific functions of each area while maintaining an open, shared experience where the preparation, serving and dining experiences are interwoven. Furnishings attempt to bridge a gap between individual table seating more common to restaurants today and the communal seating of a traditional BBQ joint or a southern pig-pickin'.

The material choices fit within the established material palette in order to present a minimalist interior. The use of reclaimed materials is consistent with Mighty Quinn's commitment to natural ingredients and grain fed beef. The consistent application of the materials creates a visually simple appearance while maintaining enough complexity to be stimulating. We approach each client's needs individually. Mighty Quinn's was designed to meet the specific needs of their program, operational procedures, marketing and design aesthetic. What we will take to future designs is the same commitment to listen, respond and collaborate.

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#1437

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// MIXOLOGY

WITH WARREN BOBROW

English Gin is a Thing of Beauty Winter always brings me a deep thirst for citrus fruits.

Perhaps the dry wind has something to do with the desire for acidic/sweet flavors.

O

f all the liquors that fill my overflowing cabinet, gin holds the forefront in my constant challenge to find the most aromatic spirits for my wandering, cocktailian forays. Today was much different than any other day with a bracing wind out of the west.

All the moisture seemed to escape my skin and my thirst needed slaking. Our refrigerator yielded two fat Meyer lemons that were so oily that they wept when touched. Their flesh stained a deep orange/yellow and the juice sweet/tart in flavor. Their aroma somewhere between a lemon and a very ripe orange filled the room when I squeezed their fluids into a glass, followed by an application of Royal Rose Simple Syrup of Tamarind. Tamarind is a sour flavor that works beautifully with the herbal elements of gin. The simple syrup gives the sour element of the tamarind an umami level of sour to sweet to savory. Then if you can imagine the tart/sweet flavor of a perfect lemonade made from Meyer lemon zest and fruit.

Martin Miller’s Gin is one of my very favorite gins. I know that the water

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

used is from perhaps the cleanest on the planet. It comes from Iceland! The spirit is distilled in England, and then shipped over to Iceland for blending.

The result is a magnificently soft, yet determined slurp. Then if you aren’t totally driven to seek out these ingredients, I add one more. This would be the Orleans Bitter. Stained a soft red from the Vermont sourced bitters woven with apple ice wine and herbs,

Spicy elements of another land take the flavors of citrus, apple ice wine and herbs into a place never experienced prior. It’s eerie, sweet, sour and potent all at the same time.

The finish goes on and on.

the English gin becomes a thing of rare beauty along with the bitter and sweet elements of this deceptively powerful cocktail. In a final tip of the hat to the elements of surprise held distinctly in this hand-held powerhouse, I’ve included Bitter End Curry Bitters. There is a “Heart of Darkness” approach to this spirituous affair.

Spicy elements of another land take the flavors of citrus, apple ice wine and herbs into a place never experienced prior. It’s eerie, sweet, sour and potent all at the same time. The finish goes on and on.

The Martin Miller’s Gin never disappears completely into the mix. It is there, ever reminding the careful drinker that gin is not vodka in this regard. Vodka would disappear into the blend, whereas gin becomes part of the layers that clearly defines this most elegant and quite unique cocktail. The color red from the bitter apple liquor deeply stains the clarity of the “Inspired Water” ice. Mavea is my go/to for great ice.

For the ice I require large cubes made from filtered water, run through the

Mavea “Inspired Water” filter. It’s an extra step, but one I feel is very important. I’ve long held that ice is the most important ingredient in a cocktail. Why skimp when the other ingredients are so valuable? I like flavor and Mavea makes my ice cubes taste like quality.

The final ingredient is my seltzer water. I choose for this cocktail the Pink Grapefruit from Perrier Sparkling

Natural Mineral Water. It makes this cocktail sing with that indescribable fizz that can only come from France.

The Martin Miller’s Gin is elegant, soft, pure and decisive. There are many gins on the market. I’m fond of many different varieties and types.

For this cocktail, my only choice is Martin Miller’s.

Not Nearly the Last Word Cocktail Ingredients • 2 oz. Martin Miller’s Gin • 1 oz. Orleans Bitter (or use Campari as a reasonable alternative) • 1-Tablespoon Royal Rose Simple Syrup of Tamarind • 2 oz. Fresh lemonade made from Meyer Lemons (1 cup juice sweetened to taste with raw honey) • 3 Drops Bitter End Curry Bitters • 1 oz. Pink Grapefruit Perrier Sparkling Natural Mineral Water • Ice made from filtered water Preparation 1. To a Boston shaker add the tamarind syrup, the gin, and the Orleans Bitter liquor, fill ¾ way with regular ice 2. Add the Curry Bitters 3. Add the Meyer Lemonade 4. Shake for 15-20 seconds 5. Strain into a short rocks glass with two very large cubes of “Inspired Water” ice 6. Stir with a cocktail stirrer, top with the Perrier Sparkling Natural Mineral Water then garnish with some chunks of Meyer Lemon Sip carefully!

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#1601

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Kontos, from page 30 more interesting alternatives to other breads. Kontos crepes have over 65% fewer carbs than a tortilla wrap, 75% fewer carbs than a bagel and half the sodium of many other breads, making them a ‘skinny’ and healthier alternative,” said Steve Kontos, vice president of Kontos Foods.

Demand for fillo products is also increasing, as consumers learn more about European-style eating and recipes. “Ready-to-bake fillo dough provides a delicious basis for delicate appetizers such as baked brie, hearty main meals such as chicken pot pie, and caféstyle desserts such as fruit strudel and baklava. Our aim is to provide consumers with an easy way to prepare and enjoy these meals for family dinners and entertaining,” said Warren Stoll, Kontos Foods’ marketing director.

The new Kontos plant, which was originally 22,000 square feet, underwent a major renovation to boost its capacity.

The expansion has resulted in 10 new jobs for bread and pastry specialists, five in the crepes division and five in fillo. The plant is located at 19 East Fifth Street, in the Bunker Hill Industrial Park section of Paterson, N.J. Founded in 1987, Kontos Foods, Inc. is a Paterson, NJ-based provider of traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide.

The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita™, fillo dough, pastries, olives, gyro meats and Greek yogurts, as well as over 40 varieties of multi-ethnic flatbreads. Kontos, which has over 200 employees and was founded by Evripides (Evris) Kontos together with his son Steven, together bring over 100 years’ experience in the premium food industry. To learn more, visit www.kontos.com, or call (973) 2782800.

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// EVENTS

CLUB MANAGERS REGIONAL VENDOR SHOW

Tri-State Club Managers Set To Convene In New Rochelle For Annual Vendor Show The Metropolitan Club Foundation’s Regional Vendor Show is scheduled for Tuesday, March 19, 2013 at the Glen Island Harbour Club. This event provides an excellent opportunity for equipment and supply vendors to present products and services in an intimate atmosphere that allows the time and opportunity for one-on-one contacts.

"O

ur goal is to bring a group of select purveyors who provide what clubs need and purchase on a consistent basis," noted the Club Managers' president Robert Kasara.

General Managers and their management teams (chefs, controllers, purchasing agents, food & beverage directors, etc.) from Westchester, Long Island, upstate New York, lower Connecticut and New York City will

A highlight of the annual Club Manager's event is an evening reception that showcases the extraordinary culinary talents of Metro New York's club chefs

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count on pool side."

The night is capped by one of the Tri-State's culinary events. Top chefs from clubs throughout the Metro New York City area display their extraordinary expertise. Vendors and club managers will once again enjoy a club season from such notables as Chef Joe Day of Hudson National, the NYAC's Andrew Ladd and Long Island's George Ryan of Atlantic Golf Club.

The event also hosts a day of dynamic educational opportunities.

A full range of seminar topics are

Our goal is to bring a group of select purveyors who provide what clubs need and purchase on a consistent basis

be in attendance.

The daylong event is highlighted by a vendor show that features the very latest in food, beverage equipment and supply solutions. "From a menu standpoint, many of our members are looking for healthier selections," noted Todd Zorn of the Salem (NY) Golf Club. "So we will be shopping the show looking for everything from vegetarian items to that great hot dog that we will always

covered from Grill Room food and beverage strategies, to creating signature cocktails and a full range of operational topics from re-energizing golf membership strategies to Post-Sandy topics.

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Scoop, from page 47

bachelor's degree graduations each year. Large graduating classes soon will no longer have to leave the Hyde Park campus for their commencements.

The on-campus Marriott Pavilion, to be completed in fall 2013, will include an 800-seat theater that will host all graduation ceremonies, along with industry conferences and other major events.

Dufresne Expands East Village Empire CIA President Dr. Tim Ryan (right) and keynote speaker Nick Kokonas at The Culinary Institute of America's baccalaureate commencement ceremony in Poughkeepsie, NY.

earned their diplomas in culinary arts and baking and pastry arts. Kokonas told the baccalaureate graduates that he and Achatz created their restaurants thinking about how the guests would feel, rather than what they would taste.

"Whether you end up cooking in an organic pizza restaurant, large hotel, taqueria, or Michelin-starred restaurant, you are not simply cooking food. You're creating an experience for guests," Kokonas said. "You need to look at every aspect of the dining experience, analyze it and ask yourself, 'Why do we do it that way?'" Alinea has been voted the Best Restaurant in America three times and is the only restaurant in Chicago with three Michelin stars. Chicago magazine named Alinea the best restaurant in the history of the city.

Chauhan made a name for herself as executive chef at Vermilion in both Chicago and New York City after her CIA graduation. She later became the first Indian woman to compete on the Food Network's Iron Chef America and The Next Iron Chef, and is now a judge on the same channel's Chopped. "Today marks the beginning of an exciting, prosperous journey. By graduating from the CIA, you have already taken the first step," Chauhan told associate degree recipients.

"A CIA education is like the perfect master sauce. What you do with it will determine your outcome. " The CIA holds 16 associate degree and three

Scoop notes that “The door’s going to be where the door is,” said Wylie Dufresne, recently standing in a space in the East Village that will soon become his new restaurant, Alder. “We not moving the door.”

Well, you never know. Mr. Dufresne, the pioneering, science-friendly chef who once deconstructed and reassembled eggs Benedict at his Lower East Side restaurant, WD-50, is famous for upending a diner’s expectations of where something is supposed to be. People won’t “eat the door” at Alder, as Mr. Dufresne joked, but they will eat radically new versions of dishes they might assume they know well.

Adler, which Mr. Dufresne and his team hope to open this month on Second Avenue, what used to be the site of the Second Avenue Deli, will specialize in what some might think of as a cubist spin on pub grub. There will be “stuff you can kind of graze and nibble,” as Mr. Dufresne put it: pigs in a blanket, clam chowder, Caesar salad, chicken liver toast, oxtail stew, calamari, pub cheese. But in keeping with the chef’s style, each dish will be twisted into a surprising manifestation. That Caesar salad won’t come in a bowl; it will arrive as finger food, transformed into bite-size pieces of nigiri, with a sliver of charred, Parmesan-dusted Spanish mackerel resting on a rib of romaine lettuce and a dab of eggy sauce. As he put it, “You have the pigs in a blanket, and you go, ‘Wait, that’s not what pigs in a blanket are all about, and yet it’s delicious.’”

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#1444

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Q&A from page 29 No. Thus far the only response has been that raising the wage at all from $2.13 would be bad for business. Would kill business, would make food unaffordable. And there's just too many states, New York being one, California being another, that are thriving industries where it's much higher. They automatically disprove. The federal minimum wage is just far behind the times.

And that was one of my questions should this be a state issue and not a federal issue. In other words, obviously the restaurateur in New York and this Darden unit in Kansas that seems to be in your crosshairs. They're obviously very different.

We are the pro. Right now the people working on 213 are the poorest workers in America. They live on food stamps and Medicaid and people shouldn't be working full time and still have to rely on welfare, you know. So regardless of where you live, the fact that you've got people

living in real dire poverty on this wage means it’s time for a change. Time for it to go up. If we went state-by-state it would take forever and it might never happen.

Congress needs to step in and take action on anything at this point, in my humble opinion. Pick an issue. Tomorrow will be called Wednesday. They'll come up with a reason why it shouldn't be Wednesday.

What would you like to see happen with paid sick days?

We have several local fights for paid sick days. We have several places here in Philadelphia, in Miami, in Portland. There's movement on the ground in Los Angeles.

I mean, all over the country, there are local battles for local paid sick day ordinances. That's really what we're trying to win.

So give me a compilation. What's fair?

What works? What would you like to see if you had a San Francisco and in the state of Connecticut, which is the first state in the union to have paid sick days?

It’s essentially earned sick leave, so the

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more you work, the more sick days you have, up to 9 sick days, based on how much you work. So you accrue it based on your hours. So both part-time and full-time employees get it. But full-time employees obviously get more because they earned it over time. And what we found in those places, San Francisco and other places, is that people don't actually use all their sick time. They use it when they're sick. And so it doesn't actually cost employers as much as they think it will. Most importantly, it's a public health issue. You know. It doesn't just impact the workers. It really impacts the customers.

I want to go back to Darden for a second.

Are they enemy number 1 as you look at this thing?

No, not at all. You know, what we're trying to do is change this industry, and if Darden were to want to work with us, to sit down and do better, fabulous. We just are calling on them because they're industry leaders, to set a different standard to pay their workers a fair wage, to

provide paid sick days because we think they're leaders, and as leaders they have a responsibility to set a different standard. If they want to work with us, fabulous. Nobody's evil, nobody's perfect, you know it's all about everybody moving along a ladder. Providing more sustainable wages and working conditions for people in this industry.

And it's interesting, too. If you look at their CEO, he's a classic example of rags to riches type of story. If only they would allow more of their workers that same opportunity, that would be great.

What about your affiliation with other groups, like, Color of Change and Credo? Talk to me about where that stands.

What do you look for within those collaborations?

Well, they've been supportive in calling upon Darden to do the right thing. To provide paid sick days. To provide more opportunities for advancement for workers of color. To raise their wages to provide a fair wage of at least $5 for tipped workers so they're supportive. They've

delivered petitions to the restaurants.

You know, people who eat at their restaurants are saying: We're customers.

We'd like to see these things change.

You mentioned some operators that are doing a good job with their employees.

Anybody come to mind in the New York City market?

Tom Colicchio is a fabulous employer, a wonderful employer, and a very good employer. One If By Land, Two if By Sea. What is Colicchio doing to make him proactive on behalf of ROC? He's really good about this. He has great wages, great promotion opportunities for workers. He really invests in people moving up the ladder, starting as a dishwasher and ending up as a fine dining server. Regardless of their race or gender, you know. He really invests in people.

That's great. They provide some vacation time, some leave time. We think they're really good employers. They're smaller restaurants. It doesn't have to be

the big guys. Small restaurants like One If

By Land, Two If By Sea is a restaurant in New York that does really well. La Palapa is a Mexican restaurant in the village, that is a really fabulous employer, provides paid sick days for their employees.

I don't hear Danny Meyer in this conversation, I don't hear Steve Hanson.

Oh, no, they’re great. I just didn't want it to be all the big guys, because then the argument is, oh, well, they can afford it. I'm a tiny operator. I can't afford it. When the truth is everybody can do it, and we have examples to prove that they can.

In time you guys are going to be a lot better served by holding on to a great employee.

I want to go back to this ad in USA Today for a second. You've been accused of being intent on un-unionizing. Is that true? Is that false? Are there advantages?

Are there disadvantages? I guess the first thing that comes to mind is what happened at Tavern on the Green, etc. Talk

to me about that for a second. Should the restaurant industry be unionized?

Would there be advantages to it?

I think the point for us isn't union or non-union. It's simply that workers have enough voice on the job to be able to speak up when their rights are being violated and to have a fair wage and benefits so they are able to support their families and live a decent and respectable and dignified life and I think ultimately the industry wants that too. Really the question for us is not: “is this union, is it not union, or should it be unionized or not, it's simply, fairness.” Well, let's work together to make sure workers in this industry have fair wages, the benefits they need to not have to come to work when they’re sick, the opportunities to move up the ladder to support their families.

To be able to advance like anybody else who wants the opportunity to move up the ladder.

What is this customer harassment thing, and this guide and explain why it's a

positive and not a negative.

The guide is simply a tool. All we're asking of our customers is the same way they've spoken up over the years. Saying is this local? Is this organic? I prefer local.

I prefer organic. Like that, we're asking, we're calling upon consumers to understand how these issues impact their dining experience and to say, when they eat out, love the food, love the service.

Would love to see you provide paid sick days. It's important to me as a consumer that you pay a fair wage. That's all we're asking of consumers. To use the guide to get information. We're not telling people not to eat out anywhere. We're telling everybody eat out everywhere all the time. Continue to eat out at Darden and everywhere else. Just speak up when you do, at the end of your meal. Say, I loved the meal, loved the service. I would actually love to see opportunities for my great busser to become a waiter. I would love to see my waiter paid more than $2.13 an hour. That's the kind of thing we want people to say.

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// NEWS

MANAGEMENT

Blendtec Executive And Local Rep Changes Aimed At Bringing Highest Quality Blending Solutions To Tri-State Food Service Community Blendtec, a leading manufacturer of high-end commercial and home blenders, announced last month that chairman and chief executive officer (CEO) Tom Dickson has stepped down from his executive role within the company. The reigns were passed in February to Reed Beus, an experienced technology and private equity executive, who has been appointed as the company’s new chairman and CEO.

“I

was attracted to the opportunity because Blendtec has a great foundation in terms of industry leading innovation and technology," Beus explained.

"It's a company with passionate individuals with great skill sets and talent.

So with that great base and a good foundation to build on, my goal is to take the company aggressively to the next level with strategic direction and execution."

Dickson, founder of the company and a lifelong inventor and engineer, will continue contributing to Blendtec’s success as a member of the board of directors, focusing on what he is most passionate about—pioneering new products that make lives better.

Beus believes Blendtec has built a great foundation on its innovative designs and engineering efforts. He steps in at a time when the focus has shifted to global brand positioning and strategic growth.

“Blendtec is an incredibly successful company with industry-leading technology and dedicated, passionate people, and we’re well positioned for explosive growth over the next few years,” says Beus.

Beus brings years of executive leadership experience from a variety of industries, including software, Internet and social marketing, private equity,

and sales. He has a proven track record of creating and sustaining exponential revenue growth due to his determination to focus on customer needs as well as an unwavering discipline to core values and principles.

Beus brings to Blendtec 15 years in a senior leadership role of industries including software, internet and social media. "It is a great match for me because of the company's background as an engineering-focused company," Beus added. "The founder was an engineer which has led to our industry-leading innovation and technology. I'm going to bring a sales and marketing focus to that base. " Among the initial sales and marketing initiatives implemented by Beus and his team has been a change of representation in Metro New York. New Jersey based Pecinka Ferri Associates has taken over the representation of the Blendtec line in the Tri-State area. "After seeing the line in Orlando at the Nafem Show, we are excited to bring Blendtec's full line of blending solutions to the Metro New York dealer and their end user customers," Pecinka Ferri's Ed Pecinka commented.

Prior to joining Blendtec, Beus was the chairman and CEO of Enspark, a successful and fast-growing corporate e-learning company he founded in 2009

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and whose clients include Motorola, 3M, Adobe, Coca-Cola and TD Ameritrade. He spent the 12 previous years as a managing director of a Utah private equity and management-consulting firm where he trained and consulted for companies such as Nestle, ATK, HillRom, NFL and TYCO. In his new role at Blendtec, Beus will focus on accelerating growth and market share through strategic product development, proper execution, and sustaining a healthy corporate culture to encourage top-notch performance and engagement. He will also place a significant emphasis on enhancing the overall customer experience through pinpoint execution, heightened discipline in core competencies, and improved two-way communication.

With a vision of building an international brand, Beus' priority is to continue to grow market share in the food service industry. "The key to continuing to accomplish this goal is to listen to our customers and the dealers that serve them. Today, we implement this by providing products that offer the best value and functionality for a variety of applications," Beus explained.

"We place a significant priority on listening to the voice of the customer,” Beus continued. “This type of focus enables us to hear what their needs are and de-

Reed Beus, an experienced technology and private equity executive has been appointed as the company’s new chairman and CEO

liver what they're looking for. We will take that input and work that into our engineering and product development."

The latest response to that customer input is found in Blendtec’s new Stealth machine that made its NAFEM Show debut last month in Orlando after a year of testing, "Our customers told us that with trends like open kitchens, the world's quietest blender and a capacitive touch screen would offer a perfect solution."

Blendtec's innovative marketing has featured the award-winning Will It Blend?® Internet video series (willitblend.com) that demonstrates the amazing performance of Blendtec’s blender technology and has raised awareness across the globe of the Blendtec brand.

Blendtec manufactures industryleading commercial blenders and dispensers for the foodservice industry, as well as commercial-grade blenders and appliances for home use. Sold in 90 countries, Blendtec products offer the total solution for any blending needs, both in home and business.

Visit Blendtec.com/commercial for more information.

// MEET THE NEWSMAKER Mary Gibb,

President & CEO of Agencia International Mary Gibb, President and CEO of Agencia International has enjoyed an esteemed 24 year career in Hospitality with an impeccable reputation in her industry.

M

ary Gibb currently owns Australia’s # 1 Restaurant Reception Venue www.courthouserestaurant.com.au. Now based in New York, a city as vibrant and dynamic as the industry itself, her passions have combined to create an unparalleled energy and expertise. As Manhattan’s newest Hospitality Recruitment & Staffing CEO, Mary is engaged in her mission and excited to be here. Agencia’s mission is to serve the needs of the Hospitality Industry with the same dedication, creativity and tenacious work ethic that our clients exhibit daily. It understands hospitality people and will deliver them in the time, and to the standard, that a fiercely competitive New York City environment demands.

Agencia is founded upon Integrity, Expertise, Reliability and a genuine passion for Hospitality and its’ People.

Where did the idea for Agencia come from?

During one of my many visits to New York, I noticed such a huge discrepancy in service standards sometimes even within the same establishment.

So I began to investigate staffing, training and any other related topics

Mary Gibb, President & CEO of Agencia International

in the city, to see how these fundamental basics were being handled in such a fiercely competitive environment. I actually found myself mentally matching staff from one establishment to the next as a better fit for the standard. To my surprise there were so few companies focusing on such a huge industry, and the opportunity presented itself.

As a restaurateur what advantage does that give you in understanding the needs of the Agencia customer?

On Feb 14th my Australian Restaurant has again been voted Australia’s # 1 Restaurant Reception Venue. Many successful operators will tell you that reaching a level of success is one thing, and then maintaining it is a whole other game. It is often more difficult and gets even more so with time. I am so aware of the commitment, the dedication, the long hours and the strains of the industry. One of the biggest ones is the human resource – at any given time you can have one of your staff upset a loyal customer you have spent years nurturing, or their actions can make you liable in any number of ways. I want to be able to say to New York restaurateurs that I genuinely understand, and whilst I can’t help with all of their other issues, I can certainly listen to and address the staffing issues. Unfortunately there are too many establishments carrying staff as cargo and the worst affected are the establishments that can least afford it.

What were the needs of the marketplace that you served in Australia?

Australia was experiencing a critical skills shortage in the 90’s, and so many organizations were faced with turning business away because they did not have enough staff to manage. We presented an accelerated and highly focused training program to address this, which I am proud to say has been rolled out across other industries over the years. The program we implemented during this time is still operating and is currently our main source of recruitment. The candidates, whom we did not retain at The Courthouse, were able to step into positions in Australia’s best establishments as a result of the training program they undertook with me. Across my 25 years in the industry I have seen every kind

of personality and management style, and have developed an intuitive insight into the people.

What brought you to the US and NYC? This amazing metropolis widely considered the hospitality capital of the world just seemed like the ideal way to expand on my professional hospitality career. It is a natural fit for my energy and passion and I can’t wait to leave my little imprint on the industry.

What makes Agencia different from firms that you compete with?

I think Agencia is one of the very few recruitment companies, which solely focuses on the hospitality industry.

It is also one of the only companies, which can look after a hotel’s Executive Director as expertly as the Porter position. Our executive competitors tend to be multi-nationals with massive overheads, and often only background knowledge of the industry they serve. Agencia’s industry expertise is quite literally up to the minute.

Walk us through Agencia's view of the marketplace.

The NYC marketplace is both dense and broad with various styles of hospitality establishments and standards.

In some respects the city is too big and can more easily hide less competent and less skilled individuals, who would immediately be exposed in a smaller field. Establishments are bearing the high cost of these “passengers” in so many ways and cannot afford to continue this.

With such a gigantic pool of available people, it is tempting for establishments to spend very little time sorting

continued on next page

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Gibb, from page 87 and fill positions with the knowledge that there will be plenty more people if they don’t work out. High staff turnover seems to be an accepted norm of the city and of the industry, and management decisions are being made around this premise rather than trying to address it. Some of the larger, most successful groups have already recognized this and have implemented successful strategies to train and retain their staff. Agencia hopes to be able to assist with this without adding any burden to the managers.

During our active recruitment process what we uncovered was so beautiful.

The variety and skill sets of the applicants were as diverse as our client establishments. If only there could be time dedicated to matching them. Our role would be exactly that, to expertly match these up so that the employees can enjoy their work more and therefore be more productive, whilst the employers had better staff retention and a more efficient workforce.

line with the operation’s standard of menu and service. As above a very different approach is required of fine dining compared to a fast paced environment, and when accomplished correctly with the right people both can be achieved. Personality types are another integral approach to successfully balancing an establishment’s needs in the back of house. It gets hot in the closed confines of a kitchen and various temperaments need to be bal-

How do you approach your customer's front of the house needs?

Every member of an establishment, but particularly the front of house staff reflects the company. They are often the first point of contact with the customers either by phone or in person, and should at all times represent the establishment the way the owner/manager would like the company’s image to be portrayed. Just as uniforms inform the diner what kind of standard the establishment is, so do its front of house staff. A friendly, energetic & highly efficient server would be perfectly suited to a fast paced establishment, whilst a more formally attired server with poise and quiet efficiency would work better in a fine dining establishment.

What's the approach to culinary and back of the house needs?

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anced carefully to avoid chaos and clashes.

Do you have programs for both temporary and permanent needs?

Agencia has tried to address the specific needs of the industry; part of this is the fluctuation of business and the seasonal peaks it can experience. We can provide staff for a few hours, a few days, a few weeks or a full recruitment according to the needs. This flexibility

is so important to a business, and our company size means that we can be as flexible as needed to address these.

Talk about your fee structures and how you arrived at them?

The traditionally high cost of recruitment companies has been the biggest inhibiter for restaurants to use them.

In a city with an abundance of work-

continued on page 91

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Baldor, from page 23 headquarters, the 23-year-old company stocks football fields’ worth of food from around the globe: Trucks haul in California citrus by the ton; shipping containers groan with Italian olive oils or tinned tomatoes; a dedicated, justfor-Baldor train track delivers Idaho Burbank Russet potatoes destined to become Manhattan French fries; and air freight cubes arrive with Colombian herbs, Chilean blueberries and Dutch bell peppers.

All told, the place packages thousands of orders, seven days a week, for supermarkets, hotels, culinary schools, corner stores, corporate dining rooms and thousands and thousands of restaurants from Philadelphia to Maine, including everyplace from your corner deli to the holy walkins at Le Bernardin, Daniel and Jean-

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-Chef

www.iceculinary.com

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Georges.

In 2006 Baldor opened a facility in Chelsea, MA, naming it Baldor Boston. In 2012 Baldor also opened a branch just outside Washington, DC. Baldor’s Mr. Muzyk said that the company sends a trailer to the location every day primarily to service restaurants, noting, "It is a cross-dock operation. These foodservice operators now have the pleasure of being serviced with our wide selection of products, including our processed items."

In a release issued by Baldor called Mr. Murphy "a true visionary with a life philosophy of hard work and caring for people that was felt by all whom he touched."

Mr. Murphy is survived by his mother Marilyn Murphy; brothers, Thomas D. Murphy Jr. and Patrick Murphy; a sister, Sharon Triolo; a son, TJ Murphy, and a daughter-in-law, Christine Murphy.

Donations in Mr. Murphy's memory can be made to The Robert L. Fine Cancer Research Fund, 650 West 168th Street, BB20-05. New York, NY 10032, with checks or money orders made payable to the New York Presbyterian Home; memo line: 'Dr Fine's Research Fund; or the Lustgarten Foundation Pancreatic Cancer, 111 Stewart Avenue, Bethpage, NY 11714, with checks or money orders made to Lustgarten Foundation Pancreatic Cancer.

Fiorito, from page 34 • •

Wrongful termination Employment-related emotional distress and invasion of privacy • Defamation • Retaliatory/constructive discharge • Sexual harassment and discrimination • Workplace torts, such as slander EPLI coverage generally includes the cost to defend against the charges plus

Call Vic Rose: 732-864-2220

Gibb, from page 88 any damages that the restaurateur is scheduled to pay. Restaurant exposures are unique and complex, that is why it’s important to work with an insurance professional who truly understands the needs of this business. Learn how EPLI can provide much-needed protection and peace of mind. Your broker can answer your questions and recommend the coverage that is right for you.

ers it seems like an expense they do not need. Agencia has tried to address this by focusing on the City’s specific needs, sorting through the crowd of applications being one of the main ones. Our Shortlist Recruitment Option has been devised to give back time, choice and full control to the hiring manager. We present the best 3 candidates, prescreened and reference checked, the shortlist recruitment fee is $880 and is guaranteed for 4 weeks. We have tried to avoid adding yet another expense to an already heavily burdened industry, instead we have tried to price our service in a way that will save our client’s businesses time and money.

Of particular value is the Subscription Based Recruitment Service. One annual fee for this is $3,500 (still less than one single traditional recruit) provides you with up to 4 shortlist recruitment placements per month for the full twelve months. This is one of the ways we can engage with your staffing needs and take much of the strain away. If an establishment was to take a moment to really think about the time it spends advertising, sorting through applications, interviewing, screening, signing up a new employee, the real cost of high staff turnover starts to become apparent. I strongly believe, that in this big vibrant city there are so

many people looking for work and so many positions available that if someone invested the time to “match” these in more detail, there would be far less staff turnover, improved productivity, reduced absences, better customer service, which ultimately translates to a better, more competitive business for our clients, and they save time & money in the process.

You offer a rather interesting "Secret Shopper" program, talk about the goals of that program.

The “Secret Shopper” style of our business appraisals is the only way to really see what happens and what is being said in your establishment in your absence. Try as you might you simply cannot be there around the clock. If you are a chef owner in particular, this is useful to really see what is happening out front while you toil away in the back. It is not designed to catch people out, rather an unbiased evaluation tool to firstly identify any issues in particular related to staff and then to make recommendations. Most establishments are shocked at the results these “Secret Shopper” reviews generate. At best it can be used as an affirmation that your customers are experiencing everything in your establishment the way that you intended.

Styrofoam, from page 3 would be the first major East Coast City to enact such a policy. “After all, we can live without it,” Bloomberg said. “We may live longer without it. And the doggie bag will be just fine.

State Senator Liz Krueger responded to the mayor’s speech by jumping on his ban-wagon and taking it one step further calling on the Legislature to ban styrofoam statewide. “In his State of the City address, Mayor Bloomberg announced that he will prioritize banning styrofoam food containers in New York City,” Ms. Krueger said. “This would be a great step forward for our city, both for

the environment and public health but we shouldn’t just stop at the city limits.”

Ms. Krueger said she hopes Mayor Bloomberg, who has donated $1 million to the Republican State Senate majority, will use his stature with Albany’s GOP to aid her efforts to spread the styrofoam ban.

“I call on my colleagues in the state legislature to race New York City to the goal and pass legislation to ban styrofoam food containers this year,” said Ms. Krueger. “And I ask Mayor Bloomberg to lend his considerable influence with the State Senate’s Republican-dominated majority to this cause.”

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Kraft, from page 10 line of selections with sandwiches under-500 calories. It features the rich, creamy texture of a traditional mayonnaise that creates truly signature tuna salads, chicken salads and egg salad.”

“We've had a lot of fun in our testing. We run blind taste tests with 400 calorie full fat mayos against our 200 calorie Olive Oil mayo and you should see the surprised looks on people’s faces.”

Kraft Foods Group, Inc. North America’s fourth largest consumer packaged food and beverage company, with revenues of approximately $19 billion in 2011. Launched as a public and independent company on Oct. 1, 2012, the new Kraft has the spirit of a startup and the soul of a powerhouse. The company has an unrivaled portfolio of

products in the beverages, cheese, refrigerated meals and grocery categories. Its iconic brands include Kraft, Maxwell House, Oscar Mayer, Planters and JELL-O. Kraft’s 25,000 employees in the U.S. and Canada have a passion for making the foods and beverages people love. Kraft Foods Group is a member of the Standard & Poor’s 500 index.

Kraft Foodservice is a division of Kraft Foods Group, Inc. North America’s fourth-largest consumer packaged food and beverage company.

Kraft Foodservice provides a diverse portfolio of brands, marketing and sales expertise, and resources to the U.S. foodservice industry.

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