March 2017 - Total Food Service by Total Food Service

2 • March 2017 • Total Food Service • www.totalfood.com

March 2017 • Total Food Service • www.totalfood.com •

NEWS

EQUIPMENT AND SUPPLIES

Manitowoc Foodservice Opens NAFEM With Name Change To Welbilt

anitowoc Foodservice, Inc. (NYSE: MFS), a leading global supplier of commercial foodservice equipment, announced last month that it is rebranding the company, its logo and its brand identity to Welbilt, Inc. The ticker symbol will change to “NYSE:WBT” on March 6, 2017. The new name and brand represent a long-standing commitment to put customers’ needs first. The change is part of the company’s strategic repositioning after it spun off from its

Welbilt is synonymous with great quality and reliability in everything we do. We have significantly improved our operations to live up to that promise,” said Josef Matosevic, Chief Operating Officer former parent company, The Manitowoc Company, in March 2016. “We are excited to announce the

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changing of our name to Welbilt, Inc., which further strengthens our corporate identity as a stand-alone

company,” said Hubertus M. Muehlhaeuser, President and CEO of Manitowoc Foodservice, “Welbilt reflects our promise and commitment to bringing innovation to the table. Rooted in the Hirsch brothers’ innovative stove in 1929, Welbilt developed to become the first company in the industry pursuing a complete systems approach. The name Welbilt uniquely connects our past with our vision of the future. Our primary objective is to continue offering

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BOOTH #2206

March 2017 • Total Food Service • www.totalfood.com •

NEWS

HOME MEAL REPLACEMENT

Blue Apron To Bring 2K Jobs To Linden Facility

lue Apron, a meal kit delivery company, plans to bring more than 2,000 jobs to New Jersey with the construction and opening of a 495,000-square-foot fulfillment center in Linden this year. Hourly rates will start at $13 and rise with experience and the position, the company announced. Entry-level, supervisor and managerial positions are available in Blue Apron’s kitchen, packing, and shipping and receiving departments. Union County’s freeholder board is already recruiting people to fill 500 full-time positions at the Linden center. County residents can call the Innovation Business Center at 908-3554444 during regular business hours for more information. The company has grown rapidly since it was founded in 2012 by Matt Wadiak along with Matt Salzberg, a Harvard M.B.A. with venture capital experience, and Ilia Papas, an engineer and former consultant. Blue

Main Office 282 Railroad Avenue Greenwich, CT 06830 Publishers Leslie & Fred Klashman

Our new fulfillment center will help improve the efficiency and capacity of our operations to meet strong customer demand,” Salzberg said. Apron’s meal kits, are boxes of precisely portioned ingredients and instructions needed to cook exactly three dinners a week and sold on a subscription basis in serving sizes for couples or families of four. Blue Apron now delivers 15 million meals a month. Last year the company topped half a billion in sales. Blue Apron is tapping a rich vein. Americans spend $1 trillion each year on food, about $400 billion of that on dinner, but they’re not spending as much time as they used to cooking the food themselves. Less than 60% of dinners eaten at home are cooked there, according to a recent study by

Blue Apron co-founders Matt Wadiak, Matt Salzberg and Ilia Papas have grown the company rapidly since it was founded in 2012. (Yana Paskova for The Washington Post)

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market research firm NPD Group, down from 71% in 1985. Hourly rates will start at $13 and rise with experience and the position, the company announced. Entry-level, supervisor and managerial positions are available in Blue Apron’s kitchen, packing, and shipping and receiving departments. Union County’s freeholder board is already recruiting people to fill 500 full-time positions at the Linden center. Linden is also working with Blue Apron to fill 400 to 500 spots through Linden First, the city’s work readiness program. Matt Salzberg, Blue Apron’s cofounder and CEO, said the company was excited to expand its presence in New Jersey. “Our new fulfillment center will help improve the efficiency and capacity of our operations to meet strong customer demand,” Salzberg said. Blue Apron also has a fulfillment center in Jersey City, as well as in Arlington, Texas, and Richmond, Calif. The company plans to build another fulfillment center in Fairfield, Calif., in 2018.

Advertising Director Michael Scinto Art Director Mark Sahm Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch Alex Rubin Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Danny Meyer cover photo by Melissa Hom 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 2017 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 Pittsburgh, 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

BOOTH #2200

March 2017 • Total Food Service • www.totalfood.com •

NEWS

EDUCATION

NYC Unveils New Program To Create Culinary Careers

ayor Bill de Blasio, the Department of Small Business Services and its NYC Food & Beverage Hospitality Council recently kicked off NYC Restaurant Week by announcing a new threemonth program connecting outof-school, out-of-work youth with rewarding careers in the New York City restaurant industry. Stage NYC, pronounced “stazhje,” is a partnership with the hospitality industry that will help meet the restaurant sector’s growing demand for qualified culinary employees while creating new career pathways for New Yorkers. The program will cover technical skills and life skills to ready young adults, aged 18-24, for careers in the restaurant industry. Participants will receive paid, on-the-job training with an industry partner in order to gain hands-on experience. The culmination of both skills and experience training will provide participants with the tools needed to successfully fill positions in a growing industry. “Through Stage NYC, we are investing in the young adults of New York City,” said Mayor Bill de Blasio. “Thanks to leaders in the restaurant industry, we are allowing young individuals who find themselves out of school and out of work to gain the skills and experience needed to begin a successful career in the culinary field.” “Stage NYC provides out-of-

I commend Mayor de Blasio and SBS Commissioner Gregg Bishop for preparing our city’s young people to find gainful employment in a highdemand field,” said Council Member Mark Treyger. school, out-of-work youth with the comprehensive training and skills needed to embark on a rewarding career path in the hospitality industry,” said Gregg Bishop, Commissioner of the Department of Small Business Services. “By working with industry leaders, we are helping restaurants succeed in our City while providing New Yorkers with access to career opportunities involving indemand skills.” Stage NYC will target out-ofschool and out-of-work young adults, ages 18-24, across all 5 boroughs. The three-month program will first provide participants with a week of classroom training that encompasses both in-demand, technical skills training and soft skills training, such as how to interact with potential supervisors, coworkers and restaurant guests. The remainder of the program will involve students participating in onthe-job training with a local restaurant to gain on-the-job experience.

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Following the program, participants will have the skills and experience needed to build a successful career in the culinary field. Stage or Staging originates from the French word stagiaire meaning trainee or intern. Restaurants across Europe and in other parts of the world commonly use Staging to build a pipeline of talent by bringing novice cooks into the kitchen to learn and be exposed to new techniques and cuisines in a systematic way. Those interested in participating in this program may email training@ sbs.nyc.gov, or call 311 for more information on how to apply. SBS has partnered with the following organizations to create this program. All partners are part of the NYC Food & Beverage Hospitality Council, an alliance overseen by SBS of more than 30 leading NYC industry professionals and businesses to promote the sustained growth of the local food and beverage industry.

• • • • •

The Tao Group Quality Branded Altamarea Group Eataly Batali & Bastianich Hospitality Group • Le Pain Quotidien • Union Square Hospitality • Esquared Hospitality Group • Crafted Hospitality Group, • Hornblower • Momofuku “Young people are our future. STAGE NYC is an investment in that future. I applaud the NYC Food and Beverage Hospitality Council for their work with employers and other organizations. As the Chair of the Council’s Small Business Committee, these are the type of opportunities and partnerships we look forward to seeing in our great city,” said Council Member Robert Cornegy, Chair of the Committee on Small Business. “The culinary industry is one of the fastest-growing sectors of the American workforce,” said Council Member Mark Treyger. “I commend Mayor de Blasio and SBS Commissioner Gregg Bishop for preparing our city’s young people to find gainful employment in a high-demand field.” “This program is a great way to strengthen the relationship between the city and the hospitality industry,” said Doug Satzman, CEO of Le Pain Quotidien US. “Not only can

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March 2017 • Total Food Service • www.totalfood.com •

NEWS

SPECIAL EVENTS

IRFSNY Set To Bring Sizzling Show To Javits Come hear top restaurateurs confess their greatest challenge and what they are doing to stay ahead of the curve.

he New York State Restaurant Association (NYSRA) is dedicated to “Helping Restaurateurs Succeed” and there is no better place to find the ingredients for success than the International Restaurant and Foodservice Show of New York Sunday, March 5 – Tuesday, March 7, 2017 at the Jacob K. Javits Center in NYC. This East Coast marquee hospitality event provides restaurant owners, operators and managers with a unique opportunity to find the latest products, services, ideas and connections to grow their restaurants in the coming year. The Association represents the restaurant and foodservice industry at the state and the local level, educating legislators about the restaurant industry and the issues important to maintaining the vibrancy of this important sector. The Association has a dedicated team of government affairs professionals closely tracking, communicating and mobilizing around key legislative and policy activity at City Hall, the Mayor’s office, the Department of Health, community boards and other relevant City organizations. At the state level, the Association has a team in Albany working close-

ly with state legislators to advance important new policy and blunt intrusive and overreaching policy. Through the Association’s various communications channels, Members are kept informed up-to-the minute on key issues and developments affecting the restaurant business including the latest news from the Department of Labor and the State Liquor Authority. On behalf of the more than 40,000 restaurants statewide, the Association has invited state and local public officials to tour the Restaurant Show and learn about the great

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things happening in the restaurant industry and see the economic engine that employs more than 600,000 people in New York State. Notably, at noon on Sunday, March 5 at the Show in the Culinary Demonstration Theater, the Association will host and moderate a panel discussion on the State of the Restaurant Industry. Come hear top restaurateurs confess their greatest challenge and what they are doing to stay ahead of the curve. We also encourage you to stop by the Association booth #1345 and vote in our poll and be entered to win a $250

Visa gift card. With the US Pastry Competition, the Japan Pavilion, Danny Meyer receiving the Torch Award and the expanded Taste NY Pavilion highlighting some of NY’s best food and beverage options this year’s Show promises a rich and diverse buffet, sure to satisfy anyone with a passion for hospitality and the culinary arts. And remember, NYS Restaurant Association Members are entitled to a free Show admission pass! We look forward to seeing you on March 5th to 7th at the Jacob K. Javits Center.

BOOTH #1425

March 2017 • Total Food Service • www.totalfood.com •

NEWS SUPPLY CHAIN SOLUTIONS Mobile and Web B2B eCommerce: A Competitive Edge For Foodservice Distributors

oday’s consumer can go online, purchase an item with a few clicks, and get it delivered fast. Too often, the B2B buying experience stands in stark contrast to these simple mobile and web shopping experiences. Many foodservice distributors (and their customers) are still dealing with pen and paper, phones, fax machines, outdated legacy technology, and other manual methods to create, submit, and process orders. Driven by their experiences as consumers, B2B buyers’ personal shopping habits are transforming how they operate professionally. According to Accenture, 75% of B2B buyers say they would buy again from a supplier with an easy-to-use website. And Forrester Research has found that 52% of B2B buyers are using their smartphones to search for products, browse catalogs, and read reviews. For foodservice distributors, meeting the evolving needs of their customers requires a new approach. Modern B2B eCommerce solutions are designed to handle the complex relationships and processes inherent in B2B while delivering modern, simple and intuitive user experiences on par with the most popular eCommerce sites and mobile commerce apps. Suppliers adopting these solutions are making it easy for customers to instantly order the right products anywhere, anytime, and they’re gaining a major strategic edge over

service distributors to communicate directly with customers. Companies are now able to drive traffic to eCommerce portals and dedicated mobile apps through email marketing and other forms of web engagement, including notifications about new products, promotions, and recommended orders. Beyond just driving general awareness, buyers can take immediate action––creating and submitting orders. competitors. Convenient, Fast Ordering Increases Order Frequency B2B eCommerce solutions include websites and native mobile apps running on consumer devices like tablets and smartphones. These intuitive solutions have familiar user interfaces, search tools, and high-resolution digital product catalogs, so products can be easily searched or scanned and added to the order. Customers can also quickly start a new order based on their order history or create a reusable template with frequently purchased items and quantities. Using these solutions, buyers can quickly build a new order from their desk on a computer or by using a mobile device from a kitchen or storeroom. They can then immediately submit that order for processing any time they like, no longer at the mercy of their supplier’s hours of operation to make phone calls or ensure a fax was received.

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By making it faster and more convenient to purchase, foodservice distributors are seeing their customers place more frequent reorders, ensuring they never run out of key ingredients. Easy Product Discovery and Great Content Drives Order Volume Digital catalogs with detailed product specs included as part of web and mobile B2B eCommerce solutions provide buyers with a single source for all products. These catalogs should include only the range of products the buyer is eligible to purchase, along with their specific pricing, inventory levels, and restock dates. Providing personalized catalogs that make it easy for customers to explore and discover new products helps foodservice distributors expand organically within their customer base. B2B eCommerce also presents enormous opportunities for food-

Eliminating Order Management Inefficiencies Accelerates Cash Flow Once an order is written, B2B eCommerce solutions provide the ability to sync that order to back office systems. Digitizing order writing and automating the submission process offers suppliers a seamless, error-free process that removes the delays and fulfillment errors that occur when dependent on paper order forms and data entry. Orders can then be sent to the warehouse and packed for shipment the same day and delivered the next. By moving customer ordering online, foodservice distributors also reduce the cost of servicing all accounts. By doing business more efficiently, distributors can serve smaller customers that may have been too expensive to serve via in-person channels. By providing them with a

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BOOTHS #2021 + 2110

March 2017 • Total Food Service • www.totalfood.com •

WITH MORGAN TUCKER LITTLE M. TUCKER Introducing FIGGJO… to the USA!

ast month I highlighted the greatest culinary experience in American history - the moment when the United States claimed gold for the very first time at the 2017 Bocuse D’Or in Lyon, France. What you may not know is that the team from Norway took home the silver trophy. Furthermore, they have received the most amount of podium placements and gold medals besides the host country since the inception of the competition. Culinary is the heartbeat of Nordic culture and each artisan takes their craft very seriously. So, it should be very surprising to know that there is only one active producer of culinary porcelain in the

entire country. Thankfully, Figgjo seems to have everything the chefs of Norway need, along with creative pieces that the chefs of the United States don’t know they are missing. This past year, Figgjo celebrated its 75th anniversary. In celebration of this momentous occasion, they decided to partner with us… just kidding! But Little M. Tucker is the exclusive export partner of Figgjo for the United States. It’s my privilege to introduce Figgjo to our national market. Figgjo is best known for their culinary, pure, optic white, pleasant to the eye and an idea backdrop for artistic plating. And while many foodservice brands garner success in Europe before they appear here, Figgjo has a cult following in the culinary community. Chefs that have staged overseas who request the brand by name will finally have access to the legendary porcelain at home. Their diverse offering of designs pres-

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ents more inventive plating surfaces than any other industry brand. Each modern shape is available in tens of hand painted stock colors, and hundreds of stock decals. And speaking of custom china, Figgjo can create a decal for any logo or any shape on any item, including their expansive offering of large format pieces. They also offer the lowest order minimum for custom china amongst any commercial dinnerware producer as well as the fastest turnaround time on the professional market. If you attended The NAFEM Show last month in Orlando, you might have noticed an absence of tabletop vendors. While equipment took over a majority of the show floor, our booth at The International Restaurant and Foodservice Show of New York will present a better representation of everything an operator needs. I hope that you are reading the digital issue of this publication in anticipation of the IRFSNY and have the opportunity to visit our booth (#2200-2325) and meet the Figgjo team in town from Norway. If you picked up the print version on the

Morgan Tucker is Director of Business Development at M. Tucker, a division of Singer Equipment Company. Ms. Tucker works with a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. Her website littlemtucker.com is an exceptional resource for equipment and supplies solutions. Morgan is based in NYC and can be reached at mptucker@mtucker.com.

show floor, please visit us online at littlemtucker.com to view more images from this bold factory and request samples from our team.

MUTTI, sIMply ToMaToes.

Bringing the best out of every tomato To order or get more info please call 203-513-2763 or email Steve Malin at steve.malin@monini.us

www.muttiparma.us

Mezza pagina food service USA_2.indd 1

March 2017 • Total Food Service • www.totalfood.com • 15 10/11/16 14:34

NEWS

BEVERAGE SOLUTIONS

Micro Matic’s Pat Rafter Is Bringing Innovation To New Segments Of The Industry

eer taps have always been a common and simple aesthetic at a bar. You might find 6-8 common macrobrewed beers and your guests would probably be happy with the selection. Fortunately for guests this is no longer true, more is everything and better is everything. Micro Matic understands that the needs of the market are changing and they want to help retailers adapt to these changes. We had the pleasure of chatting with Pat Rafter of Micro Matic who has recently taken over as their Business Development Manager. Pat comes from a 24 year long career on the beer side of things. After working for Guinness, Peerless Beverage and Pasabahce Glassware in Istanbul, Pat now holds sales respon-

Micro Matic’s Pat Rafter

“We want to be able to provide for our customers in these new segments, like the coffee industry, the shared office space and the 55 and over communities with quality custom solutions,” said Rafter. sibility for New York and New Jersey and is working to explore new channels. The industry has exploded and there are now needs for more creative and new uses for taps. “Craft cocktails for example have become a big thing, especially in Brooklyn. We have a lot of bars that do pressed cocktails in cylinders and it is incredibly cost effective,” said Rafter. While taps have always been a necessity for a bar, it has now taken a new role in the foodservice industry. Now new segments of the industry are finding ways to utilize taps like never before. “We want to be able to provide for our customers in these new segments, like the coffee industry, the shared office space and the 55 and over communities with quality custom solutions,” said Rafter. From cold brew coffee to wine to craft cocktails in eateries from Brooklyn to LA are utilizing taps like never before. This is where Micro Matic comes in, providing all these different channels

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with customized solutions allowing the operator to provide consistency with their drink service. These new segments are a fun and innovative way for Micro Matic to provide its customers with new ideas, new solutions and open doors for change. As new things enter the arena one beverage will remain king of the tap world. Beer has always and will always be the beverage that goes with a tap. Recently the beer industry has exploded from a handful of macrobrewed brands to a whole world of craft beers. This is where Micro Matic’s real creativity and innovation comes into play. “The common trend with beer now is that there really are no boundaries. The possibilities are limitless, you can have beer dispensed coming down from the ceilings, taps that sit inside of industrial piping, maybe you want it coming out of a fire extinguisher, or right out of the wall. It’s just a matter of what the individual design of the bar is,”

Rafter said. As the industry grows so do the needs of the consumer. Back when beer was boring a bar would have maybe 6 beers on tap. “The needs have grown leaps and bounds, people want to see stuff coming from a ceiling, they want to see it come out of a pipe. The average has grown to 12-18 on tap and it keeps growing,” said Rafter. It appears that the industry has taken a huge leap when it comes to beer on tap. “Nowadays you can go into a craft beer bar and see almost 100 beers on taps. Even look at the hotel industry, they don’t have the space avalability for twenty beers on tap so they will have six but people want local so they will have to provide their guests with more locally oriented options,” Rafter added. Micro Matic leads the industry with consistent quality, creative innovation, and unparalleled service. One thing that Micro Matic prides themselves on that may miss the public’s eye is their dedication for proper training. “Micro Matic offers classes where we train line cleaners through seminars and post educational material from literature to videos all on our website. We even provide on-site training with beer distributors,” Rafter stated. Micro Matic also works very closely with the Brewers Association to ensure that proper hygiene and knowledge is provided to operators.

DISPENSE SOLUTIONS FOR BEER, WINE & COCKTAILS

FRESHNESS is what’s on tap. Customers want choice today. We understand the importance of delivering reliable, high-quality, yet cost-effective dispensing solutions for beer, wine, and cocktails. Micro Matic thinks long-term when providing solutions and support services to help grow your business. From a single kegerator, to 12 beers on tap, to 100 kegs in a remote location. We will fabricate a custom draft tower to your specifications. Our system designers work with you to provide a beverage experience that’s on point.

NEED A BEER SYSTEM? DRAFT BEER EQUIPMENT DELIVERED IN ONE DAY! Pat Rafter, Business Development Manager – Metro New York / New Jersey 908.578.1464 micromatic.com // 866.327.4159

March 2017 • Total Food Service • www.totalfood.com •

NEWS

FOODSERVICE PRODUCTS

Front of the House, Inc. Continues Its Growth & Enrichment in South Florida

ront of the House®, Inc., a Hospitality Industry leading authority on trend- forward tabletop displays, buffet presentations, and hotel accessories for nearly 15 years, is celebrating their one-year anniversary in their new South Florida headquarters located in the blossoming MiMo Historic District. FOH®, Inc. and its Front of the House® and room360° by FOH® brands were founded in 2002 by visionaries Simone Mayer and Mayda Perez. Over the years their growing success has been attributed to two things; their unique recipe for design-

ing and manufacturing chic, savvy, commercial-grade dinnerware and luxury hotel accessories for the finest restaurants, spas, hotels, and design firms around the globe, and their ability to manage their business like a family by creating and maintaining long-lasting, strong, meaningful relationships with their customers and employees. “Fourteen years ago I opened a small kitchen and home accessory retail store on Lincoln Road in South Beach called real.life.basic.,” Mayer explains. “Not too long after opening that store I realized I wasn’t going to be

able to meet the high demand of chefs and restaurateurs who were yearning for something different to enhance the presentation of their menu items. After research and discussion, Mayda and I decided to design and manufacture our own dinnerware and accessories for the foodservice trade. Proud certified Minority Business Owners and members of the Women’s Business Enterprise National Council, Mayer and Perez have successfully created a unique, family-like corporate culture for all FOH, Inc. team members. “We are all family,” explains Mayer.

“Years ago we started this company with only two employees, a handful of product items, and a dream. Now we have over one hundred and twenty employees, thousands of product items, and two thriving brand divisions. Our continued growth and success is attributed to our commitment and dedication to employees, customers, customers’ businesses, and the South Florida community.” If you would like more information, or to schedule a meeting or interview, please call Director of Marketing, Alexia Rouquette at 305.757.7940 x 107, or via email at alexia@foh.cc.

designs you love quality you deserve delivery you expect in-stock view all of our new items at frontofthehouse.com IRFSNY booth #2117 @FOHinc 305.757.7940

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March 2017 • Total Food Service • www.totalfood.com •

NEWS

LEADERSHIP EDUCATION

NYC’s Beard Foundation Announces Plans For 2017 Women In Culinary Leadership Program

he James Beard Foundation ( JBF) is accepting applications for its 2017 Women in Culinary Leadership (WCL) program. Launched in 2012, the WCL program was spearheaded by Susan Ungaro, president of the James Beard Foundation, and Rohini Dey, JBF trustee and founder/owner of Indian-Latin Vermilion Restaurants in NYC and Chicago. The goal of this intern mentorship program is to help aspiring chefs and restaurateurs build in-depth leadership and management skills either in the kitchen, or in restaurant management and hospitality. WCL has grown consecutively over the last four years, and for the class of 2017 there are 20 positions offered by 19 mentors. “Our Foundation is committed to correcting the gender imbalance in the restaurant/culinary industry by cultivating, training and supporting women throughout their professional culinary careers,” said Ungaro. “The WCL program has experienced tremendous growth in four years and we’re proud to have 19 distinguished mentors signed on for our 2017 program.” “We created the WCL program to shatter the ‘gastro-ceiling.’ This program is about giving women the skills to lead, the confidence to speak up, and the impetus to dream bigger,” said Dey. “Our fundamental goal is to help more women stay the

Our Foundation is committed to correcting the gender imbalance in the restaurant/culinary industry by cultivating, training and supporting women throughout their professional culinary careers,” said Ungaro. course, build grit, aspire for scale, lead kitchens, and become preeminent restaurateurs. Watching our mentees develop over the course of their programs has been immensely gratifying, and so has their job placements with mentors, validating the success of this model. We hope the industry will join us in spreading the word about this unique opportunity to all young women, especially given how timely this need is.” Women with a background in hospitality or the culinary arts and at least two years of relevant work experience are encouraged to apply for a chance to participate in an eight-month mentor program with top industry leaders. Apart from financially sponsoring his or her candidate, the mentor designs a development trajectory at inception, which evolves depending on the mentee’s performance and ability. Monthly written reports and calls

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with the James Beard Foundation are an additional forum to evaluate progress and to provide feedback and coaching to maximize the learning experience. Mentees also learn from each other during monthly check-ins and from the extended WCL network. The highlight of the mentee experience is a one-week stage at the James Beard House where they either cook with multiple renowned chefs, or work closely with the JBF staff. In addition, mentees are encouraged to enroll for financial literacy and business planning courses at a Women’s Business Center in their city. This year’s program includes many of the industry’s most prestigious operators and chefs. The program offers a wide diversity of Chef/ Back-of-house or Hospitality/Frontof-house programs. This year’s star studded cast includes: Chef Training from notables including José Andrés

of Washington, D.C. Las Vegas’ Elizabeth Blau, Rohini Dey and Paul Fehribach of Chicago, Atlanta’s Gina and Linton Hopkins and Anne Quatrano as well as Seattle’s Tom Douglas and Boston’s Matt Jennings. Twenty-eight Women in Culinary Leadership positions have been offered over the past three years, and of those candidates who have graduated, most have received job offers from their mentors. Recipients have trained and worked in various positions, including the kitchen line, inventory, sourcing, cost control, new menu development, marketing and promotion, event planning, catering, floor management, and more. Arranged mentorships must be taken at times mutually agreed upon by the applicant and hosts. All mentorships must be completed within one year after they are awarded. Mentees will receive a weekly payment of $600. In addition, mentees will have the opportunity to work alongside guest chefs cooking at the historic James Beard House for one week. Applicants must be at least 21 years of age, and have at least two years of experience in the hospitality industry. Deadline for submissions is March 12, and candidates will be expected to start their intern program by June 30. To download the application, please visit: jamesbeard.org/education/women-culinary-leadership-program.

BOOTH #1601

March 2017 • Total Food Service • www.totalfood.com •

NEWS

POS SOLUTIONS

5 Restaurant Technologies To Watch

n the restaurant industry, there’s an innovation for just about everything you can think of. From managing wait lists, to selling lunchtime leftovers, to gamifying the dining experience, we’re at the point where you might find yourself saying, “Of course, there’s an app for that.” That said, not all restaurant tech is created equal or should take top priority. In this post, we’ll look at five emerging restaurant technologies you should keep your eye on this year.

we’re beginning to see self-service tablet kiosks on restaurant tables. The consumer preference would indicate that this self-service, DIY ordering is not going anywhere. It’s been reported that 71 percent of 18-34 year olds prefer to order for themselves from a tableside tablet. Not only is bill splitting easy, but there’s less chance of error, customers can pay up when they want to, and they don’t have to wait for a server to come to the table—a perfect solution for a time-sensitive lunch.

1. Portable Payments While mobile payments like Apple Pay and Google Wallet were all the rage in trend reports last year, this year it’s all about bringing the payment to the guest. This all harkens back to the “boutique” model that many businesses and restaurants are moving back to. It’s a model that prioritizes the guest’s personalized experience and focuses on a server’s ability to romance the patrons, even during traditionally banal parts of the dining experience like payment processing.

4. Wearable Tech Right alongside the tableside tablet movement is the push towards wearable tech, which is about more than just counting steps. Smart, wearable hospitality technology notifies servers when someone has come through the front doors, when they’ve been sat or when an order is ready for delivery. When connected to tableside tablets, guests can make requests to their server even when they’re not right at the table. Wearable tech presents a happy medium of technology and inperson service, where servers aren’t replaced by a kiosk. It’s having major impacts on internal communications as well. In a busy, big venue, wearable tech can act as an inter-restaurant messaging system, where management can alert all staff of important notes, like 86-ing a certain item or a spur of the moment feature dish, without having to call halt on a busy night or chase staff down individually. The best thing is: servers can glance at wearable tech without seeming rude by whipping out their cell phone at a table.

2. One-for-All Technology Wait list apps, customer engagement, scheduling apps, inventory management tools … the list goes on … food pick up, food delivery, food donation … and on. All this tech is great, but it’s a whole lot to juggle and eventually one of those balls is going to drop. In other words, more technology, more problems. When systems don’t speak the same language, restaurants end up with siloed processes, and all the data these apps collect becomes fragmented and unmatched, and therefore, unusable. The ability to report, make sense of and understand

trends is compromised. This is why best-in-class tech companies are looking to centralize these various technologies by transforming their offerings to be the linchpin of activity. What better place than the heart of a company’s operations and sales data: its POS. Take TouchBistro for example. TouchBistro uses what are commonly known as APIs in order to integrate subsequent devices and their information into the POS environment. An API, or Application Program Interface, might sound technical, but it works quite simply: It’s a connector that allows software like TouchBistro to seamlessly integrate with other technologies like inventory management, accounting solutions, and reservation management software. By integrating all of this tech into a single solution, sales data, customer behavior, and trends are more efficiently tracked, reported on and projected. Not to mention, it’s much simpler to manage and work out of one app than ten!

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3. Self-Ordering: Kiosks and Table Side Tablets With the proliferation of quick-service restaurants and delivery and take out apps, it only makes sense that we’d begin to see self-ordering emerge as a tech trend. Take-out and pick-up apps are abounding, and they’re making businesses money, not just because they’re making food more accessible but because they’re automating the upsell. When restaurants give customers themselves the option on a screen to make modifications and enhancements and choose add ons, they’re actually doing it…and those little customizations are adding up. According to the Harvard Business Review, Taco Bell announced that, “orders made via their new digital app are 20% pricier than those taken by human cashiers, largely because people select additional ingredients.” The newest manifestation of the self-order is the kiosk. We’ve already seen self-serve kiosks pop up in chains like McDonald’s and Panera Bread and

continued on page 98

March 2017 • Total Food Service • www.totalfood.com •

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Remembering To Scan The Table

’ve been writing an industry column for over 30 years and in that time I have discussed almost everything associated with food service: location, staffing, critics, famous chefs, both good and not-sogood operators, legislation, chains, and independents, but never anything even close to the following. I opened a local newspaper and was confronted with the following headline in the features section: “Sending something back at a restaurant is OK.” My first reaction was: Why would it not be? Next: Did the writer know of cases when the customer was denied such

a choice? Was the writer given a hard time if or when he or she tried it? It turns out that none of the above is the basis for the story. As you will see, the basis was the writer’s own reluctance. The writer of the article is Bethany Jean Clement of the Tribune News Service. Due to space limitations, I have taken the liberty of condensing some of her comments. She begins: “Bad food at good restaurants happens. It happened to me twice—two days in a row—recently in Seattle. On Day One, at a place I’ve been to several times (and liked it a lot!), the noodles could only be described as

mushy, dissolving in the mouth in a very unpleasant way. A gluey sauce didn’t help matters, but the noodles had been unmistakably, distressingly overcooked. My friend and I left them nearly untouched, and they were our lunch’s main dish. We were hungry—it was a late lunch—and we were sad. “The next day, the issue was arguably a matter of taste. At another restaurant, a cheese dish proved so intensely salty, the same friend and I just couldn’t eat it. …… there it sat, only nibbled on experimentally.” You are probably wondering, as I did, why the writer and her friend didn’t

Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com

continued on page 106

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March 2017 • Total Food Service • www.totalfood.com •

MIXOLOGY

WITH WARREN BOBROW

The Perfect Vinegar Based Sour Mix

pringtime isn’t just the time for cleaning our back-bar after a long winter, but it’s an excellent time for re-tuning our palates as well. The first flavors that come to mind are more in the pungent category, but with that said- I’m all about sour over sweet! My friend Richie Fawcett who works his magic in Vietnam is my spiritual guide from afar in his use of vinegar in cocktails. All sorts of flavored vinegars make their way into his mixology, and I’m proud to say that his influence has pushed me to higher levels. Vinegar made with palm sugar as a base and fruit flavors make my tongue quiver and question the thought of just using foul tempered sour mixes from a package… NEVER when you have vinegar around should you use sour mix. Perfect Vinegar Based Sour Mix • 1 cup white balsamic vinegar • ¼ cup freshly squeezed and strained lime juice • 4 tablespoons freshly squeezed and strained lemon juice Combine and keep in fridge for up to a week I’m quite fond of fresh herbs in my cocktails, but nothing disappoints me more than seeing an entire branch of rosemary in a drink. The rosemary is so fragrant and it has so much oil in each ‘leaf’ that just a couple needles of rosemary are enough for several drinks. An entire branch could influence a vat of punch and then someso use less of this rather potent herb.

Warren Bobrow is the creator of the popular blog The Cocktail Whis-

Use less of it! Smashed Rosemary Sour Julep • 2-4 leaves of rosemary. That’s all. No whole flaming branches allowed, ever! • 4 perfectly clean leaves of mintI like spearmint… Kentucky Colonel style • 2 oz. Barrell Bourbon Whiskey • 1 oz. Vinegar Based Sour Mix (above) Prep: 1. Muddle the rosemary and the mint together just to release their oils 2. Add some ice 3. Add some bourbon 4. Add some Vinegar Sour 5. Muddle.. just a bit 6. Add some more bourbon, ice, sour 7. Form a crown of ice 8. Add some more bourbon 9. Insert just a few leaves of mint and some finely chopped rosemary over the top Quite thirst quenching really… Another drink that speaks to me of the long (not so this year) cold winter is the whiskey smash. Nearly everyone does one form or another of this classic preppy drink. But think for a moment how this drink became so popular and why it is so delicious and yes, really easy to make. It’s a mixology drink that doesn’t act pretentious nor is it difficult to master because my smash has only a few ingredients in it. My way of making one is slightly

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different (did you expect it to be the same?) because I like to use an oven roasted citrus juice, like blood orange, because they are in season right now. The classic whiskey smash uses lemon juice- it’s ok- and you are welcome to use the lemon, but I would suggest in any case to roast the lemon first. Sprinkle some bar sugar on lemon wedges (or blood orange wedges) and roast in the oven at 350 degrees for ½ hour- let cool and use in this special smash. Named for a favorite street in New Orleans- where it gets pretty hot even in the springtime. The Camp Street Smash (Roast wedges of lemons and blood oranges at 350 for a ½ hour and cool)

perer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

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3 oz. Barrell Bourbon Whiskey (the batch of your choice) 2-3 roasted wedges of blood orange and/lemons 1 oz. Dark Simple Syrup Fresh Mint (I like spearmint) Cocktail Bitters

• • • Prep: 1. Smash down the blood orange and lemon wedges to release their secrets 2. (And their juice!) 3. Add the Simple Syrup 4. Add the Bourbon Whiskey 5. Add ice to a Boston Shaker 6. Cap and Shake Hard for 10-15 seconds 7. Slap the mint in your hand and add to the glass 8. Dot with Bitters of your choice These cocktails make it easy for you to do what you enjoy doing. That’s mixing carefully made drinks that are anything but difficult. Also, may I suggest using good ice… And that means- no quarter cubes… A man may dream of a day when all quarter cube ice is relegated to that of water glasses and not cocktails that cost good money instead of drinking diluted drinks of an uncertain provenance.

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March 2017 • Total Food Service • www.totalfood.com •

SEDERHOLT ON RESTAURANT FINANCE

Funding a New Restaurant – Mission Impossible?

wning a restaurant can be a dream, a goal, an ambition, an opportunity, a way of life, an addiction and for some a nightmare. It can be one of the most exciting times in a person’s life and has been likened by some as akin to a romance. Excitement and high emotions often engage as the possibilities unfold in front of your eyes. You have fallen in love with this spot and now you need to pay for the wedding, as this spouse will require a substantial dowry. Over more than 30 years as a restaurant owner, business broker, consultant and then small business finance executive I have seen all manner of entrepreneur considering the prime question – “How do I finance this opportunity?” People in the restaurant business can be incredibly adept at calculating food cost in their head, or managing their hourly payroll so that they keep their business in the black, but can be fairly naive and under informed when it comes to financing their business. This is especially true for the opening of a brand new restaurant. Once you can identify sources of capital, how you structure your financing is as important as how much financing you obtain. I could go on for hours about where to look for capital, but in this article I am going to talk more about structure and strategy. Lesson #1 – Debt is much cheaper than equity in more ways than just cost. Typically when I see young en-

Once you can identify sources of capital, how you structure your financing is as important as how much financing you obtain. trepreneurs looking to fund a new venture they are looking for “backers” or “investors” to buy a chunk of the business. They want to tie their wagon to a financially sound individual (or group) that can invest the funds to get their vision launched, but often not much more. They think about the wedding itself and not the fact that actually they have to live together for life. The fairytale is awesome, but sometimes the reality is a bitch. For whatever reason, these investors share in your excitement and the thrill of being in the restaurant business. The fact is these people are now your partners and will share in the profits, decisions and have influence in how you run your business – even if they are “non-operating partners”. If you think they will be quiet and let you do what you want – think again. The Golden Rule applies – he who has the gold, rules! The attraction of taking equity is the misguided belief that you don’t have to pay that money back. Once a loan is paid, it is done, but partners are forever. You will be paying them back for as long as they have shares

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or until you pay them to go away. In tough times you don’t know how they will react until things really go south. Sophisticated partners can take over control of “your business” looking to recover their investment. I have seen 5 restaurants this year alone where the visionary “owner” was locked out of his restaurant and hip deep in litigation. Like I said, equity is FAR MORE EXPENSIVE than debt, even high interest money. Lesson #2 – It is much easier to negotiate from a position of strength. If you have money – you are much stronger, it is a simple fact of life. I am still baffled by restaurant people that expect to be able to open a restaurant without putting up a meaningful amount of their own cash. You can’t buy a collateralized asset like a house without a down payment, so why would you think your bank would give you money to open one of the riskiest businesses on the planet? Unless you have strong assets to pledge as collateral, you are NOT getting a bank loan or an SBA guaranteed loan. You can’t negotiate when you have no skin in the game so if you

David Sederholt is the Chief Operating Officer of Strategic Funding, a leader in small business financing since 2006. Before this, David spent 30 years in the restaurant business and has owned and operated more than a dozen restaurants. As a direct lender, the company offers a variety of financing options and has provided over $1.25 Billion to approximately 20,000 businesses across the United States and Australia.

plan on opening a business – start saving now. It doesn’t end there! Even with you plunking down a pile of cash, to get a commercial loan, you will need to sign a Personal Guarantee. I find it very funny that many starry eyed newbies with no real assets can dig in their heels and refuse a “PG” as a condition of getting a loan. Really? You have no bargaining chips here. Sorry dude, but if you don’t believe in your venture enough to back it with everything you’ve got, why would a lender?

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March 2017 • Total Food Service • www.totalfood.com •

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Danny Meyer NYC Restaurateur and CEO, Union Square Hospitality Group

anny Meyer was born and raised in St. Louis, but made a name for himself in the culinary capital of the world, New York City. As CEO of Union Square Hospitality Group, Danny has brought us iconic NYC restaurants that include Union Square Café, The Modern, Blue Smoke, Untitled, North End Grill, Marta, and Gramercy Tavern. He was also originally responsible for Tabla and Eleven Madison Park before it was left to his Chef and General Manager. Danny has a passion for hospitality and has brought it to fruition through food. From the age of 27 Danny has been working on pioneering a new breed of American eatery pairing imaginative food and wine with caring hospitality, comfortable surroundings and outstanding value. Danny and his restaurants have now earned an unprecedented 28 James Beard Awards and will receive the TORCH Award during the upcoming International Restaurant & Foodservice Show of New York. The TORCH award is meant to symbolize illumination, energy, joy, victory, enlightenment, hope and education. Danny personifies this, through his generosity and involvement as a national leader in the fight against hunger. Danny serves on the board of Share Our Strength and has long supported hunger relief initiatives including City Harvest, God’s Love We Deliver, and the Bed-Stuy

Danny Meyer, NYC Restaurateur and CEO, Union Square Hospitality Group (Photo by Melissa Hom)

Campaign Against Hunger. He is equally active in civic affairs, serving on the executive committees of NYC & Co, Union Square Partnership, and the Madison Square Park Conservancy. When did you finally come to grips

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with the fact that you were in fact going to have to move Union Square Café? In 2012, we began nearly two years of negotiating with our landlord. Ultimately it became clear that we were not going to be able to make it work. So we then took nearly anoth-

er year and a half to scour the Union Square neighborhood, before finally identifying the space that had been City Crab as our future home in mid 2015. After what had to be shock…what went into finding a new home?

After announcing that USC would need to move, we immediately began hearing from developers from across the country and even the globe, offering very generous terms to attract Union Square Cafe. The

problem was that we wanted to reestablish USC in the Union Square neighborhood, and no such offers were coming from there. We must have seen 30 spaces in our neighborhood before our friend, Damian

Mogavero, then CEO of Avero, suggested to his landlords that they consider moving their restaurant City Crab, in favor of bringing Union Square Cafe back to New York. We lucked out when the Palin family agreed. Do you feel as the Three Stooges used to say that you were “A Victim of Circumstances” in which your own success had created a scenario in which a landlord played you against what you and your team had built? When you name a restaurant after its neighborhood, you are making a commitment to investing in the neighborhood and its success. For many years that bet has worked for us, and in the end, we paid for the success. It would have been nice to own our building, but that was not ever possible.

Union Square Cafe Dining Room In Service (Credit: Rockwell Group, Emily Andrews)

Once you found the new space, how did you build, the vision for it? Did you find yourself saying “This is not your Father’s Union Square Café” because your original customers are now coming in with their kids? The goal in designing the new Union Square Cafe was to capture a feeling - but to recognize that both we and our guests have all grown up and evolved over these past 30 years. It would have been a mistake to look too far backwards, especially since we want this new restaurant to inspire future generations the way the original inspired over its 30-year run. How have the customer’s experience and the needs of the Union Square customer evolved since you opened

Union Square Cafe’s Braised Lamb Shank (Credit: Liz Clayman)

continued on page 32

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Q&A Danny Meyer, from page 31 the original restaurant? In one sense, not at all. People crave the hug of warm hospitality as much as ever - and in these times, maybe even more. In another sense, people want more experiences per night out - and the new Union Square answers that by providing a myriad number of ways to enjoy using the space, its menu, and even its bars.

sign and build of the kitchen? Is there a dealer/kitchen consultant that you utilize with the kitchen design? Realizing we had the challenges of both “geography” (3 floors) and mechanical coordination, we involved our kitchen design team ( Jacobs, Beer), Construction Manager (Shawmut), Engineer (AMA), and Equipment Supplier (M.Tucker) early on in the re-construction

What went into the decision to bring David Rockwell in to do the design? What were your marching orders for David and his team? As a Union Square neighbor, David has been a regular guest and devoted fan of USC for over two decades, and he needed no schooling to understand the spirit of the restaurant. Our goal was to salute the restaurant’s past, with a focused eye on the future. He and his team did that brilliantly. What are some of the new bells and whistles that your customers can expect at USC 2.0? Union Square Cafe is, and has never been a bells and whistle kind of restaurant. Here’s the bottom line: the kitchen is a huge improvement over what we had, and that is reflected in Chef Carmen Quagliata’s cooking - which is stronger than ever. We also built a bakery for our next door cafe, Daily Provisions, and so the extraordinary homemade bread at USC is in and of itself a reason to visit the restaurant. Above all, Union Square Cafe’s return is meant to be a live letter and a hug for New York. What was your approach to building a new kitchen? As you look at the new kitchen what strikes you as being different from the original? How has technology like combi and convection ovens changed your team’s approach to the de32 • March 2017 • Total Food Service • www.totalfood.com

phase to allow for dialogue and collaboration before we produced a single schematic. We used that group as sort of a “Seal Team 6” to allow for the best thinking about function, products and cost efficiency every day. It was amazing to watch a group of such talented professionals solve issues and achieve solutions and results we would have never otherwise realized.

I heard that there are plans for a new ‘Grab and go’ concept that will be part of the new restaurant? What are the goals for the ‘Daily Provision’ concept? Daily Provisions has now opened and it is an all-day bakery and cafe, specializing in bread and rotisserie chickens to take home; as well as

continued on page 34

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Q&A Danny Meyer, from page 32 breakfast sandwiches, gougerès, crullers and coffee in the morning, and then sandwiches and soups in the afternoon. The breads are among the best I’ve ever had. What does chef Carmen Quagliata bring to the USC customer? How does Carmen’s menu reflect the changes in what your customer is seeking? Carmen is an extraordinary chef whose cooking is from the heart, and for your pleasure. He loves pasta in all its forms, and has a special gift for roasting and braising. Few people - other than Michael Romano and every cook who worked in USC’s original kitchen understood just how tiny that kitchen was. Carmen can now fully express himself, and even in these early days, his cooking already shows it!

As you look at tabletop: Is the tablecloth dead(sad!) and replaced by a fancier table and napkin? Did you create a new look for the flatware, plating and glass? Union Square Cafe’s dining room tables use tablecloths. As has always been the case, the tables in the cafe are wood, with cloths. Our cocktail list is more robust than ever, and our wines by the glass roster is stronger than ever. We also offer guests the opportunity to allow us to open a wide variety of bottles that represent “old friends of Union Square Cafe” - from which we are happy to pour just a half bottle if that’s what our guests would enjoy.

The interior at Daily Provisions (Photo Credit: Emily Andrews)

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A Futuristic, French-Style McDonald’s Debuts In NYC Scoop notes The “McCafe”, as it’s called, is part of a new strategy in which McDonald’s is taking a cue from the burgeoning fast-casual category, where much of the food - both new and familiar menu items is made fresh. At first glance, this particular location - 809 6th Avenue is akin to Eatsa, the San Francisco-based eatery that

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE launched in Manhattan back in December. Eatsa is known for having a single concierge up front, pointing customers to place their order on large touch-screen kiosks. This launch is a pivot for the burger chain. In recent years, the franchise hasn’t shied away from exploring new ways to pull in customers, including all-day breakfast and offering delivery through a partnership with Postmates. McDonald’s has also been hustling to keep up with changing customer demands and tastes, as well as the popularity of fast-casual competitors like Panera, Shake Shack and Smashburger - all known for their fresh offerings and modern motif. The intent was to “really disrupt,” the location’s franchisee. Fonseca, a third-generation restaurant operator, partnered with his father to launch the French-styled McDonald’s with “a New York spin.”

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“We had success throughout the world that worked, but corporate and I zeroed in on Paris,” Fonesca added, citing the convenience of the halfdozen touch screens and a new emphasis on customer interaction. Even though the restaurant is inspired by McDonald’s Paris, the menu sticks to the American numeral system. For example, don’t expect to order a “Royale with Cheese” like John Travolta’s Vincent Vega did in the 1994 film Pulp Fiction. “Instead of one massive menu board, it’s a more user-friendly McDonalds.” Should the concept work here in NYC, the company’s broader strategy could be a further rollout in McDonald’s home city of Chicago and other key markets across the U.S.

Eastchester High Student Crowned As Food Network Champion

Scoop hears that Dante Giannini, a 2006 graduate of the Southern Western BOCES Culinary Arts Program, was recently crowned champion of the latest season of “Chopped,” the Food Network’s cooking game show. Giannini, also an Eastchester High School graduate, claimed the $10,000 first prize last month when he went up against three other chefs from restaurants across the country. In each episode, contestants are expected to compete in three rounds called “Appetizer,” “Entrée” and “Dessert.” Each chef is given a basket containing three to five mystery ingredients from which they are expected to create a meal. Giannini, who has an associate’s degree from the Culinary Institute of America, credits much of his success to the hands-on skills he

continued on page 38

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Scoop, from page 36 acquired in the BOCES program, located in Valhalla, and to getting him his first real job at the Bronxville Field Club. The young entrepreneur, who specializes in New American French cuisine, has also worked in a variety of other restaurants and hotels since leaving BOCES. They include Oceana in New York City, where he served as an Amuse-Bouche chef, creating single, bite-sized hors d’oeuvres; Equus at the Castle Hotel & Spa in Tarrytown, where he worked as a cook; and at the exclusive 1770 House in the Hamptons, where he was hired initially as a sous chef and later became the restaurant’s executive chef. Giannini currently serves as Jimmy Buffett’s estate chef, preparing meals for the musician’s family and friends at his many homes located in Manhattan, the Hamptons, South Carolina and the Caribbean. The two-year BOCES Culinary Arts Program provides instruction and hands-on experience

in the fundamental concepts and techniques of cooking.

New Del Posto Chef Melissa Rodriguez Previews Menu Changes Scoop says for the last couple of years, various forms of la cucina Italiana have powered more new restaurants than any other. Here in New York, from the spicy vodka rigatoni at Carbone to the pink peppercorn malfadini at Lilia, Italian food—specifically, pasta—has become incongruously the food in this gluten-free environment that chefs work hardest on, gets the most buzz, and garners the most outrageous play on social media. If we were handing out awards for Pasta King of New York, the winner would be Mark Ladner. Since 2005, he’s been the chef at Mario Batali’s fine-dining temple, Del Posto, the city’s first fourstar Italian restaurant in recent history and one with $20 million annually in

38 • March 2017 • Total Food Service • www.totalfood.com

Chef Melissa Rodriguez

sales. Now Ladner is leaving to focus on a fast-casual concept, appropriately called Pasta Flyer. Stepping into his very big shoes is Melissa Rodriguez. Previously Del Posto’s chef de cuisine and a six-year veteran of that gleaming, 10,000-square-foot kitchen, the 37-year-old, soft-spoken Rodriguez officially took over the restaurant’s head chef job earlier this month. “Melissa is a chef’s chef,” Batali said. “She is studied and thoughtful, a meticu-

lous practitioner of the cooking arts. Mel demonstrates and underlines why more women should be leading our kitchens.” A former boss of Rodriguez had additional praise: “She has an amazing drive and passion for cooking,” said Daniel Boulud. “I’m proud to witness her become the first woman chef managing a four-star kitchen in New York.” “I didn’t want to burn the place down,” said Rodriguez, who has been installing her own dishes such as seared lamb chop and neck with chanterelles on the menu for the past year. But the chef, a graduate of the Culinary Institute of America, won’t simply tweak existing dishes. “I want to bring in fresh air. I’m looking outside the Italian box.”

continued on page 40

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March 2017 • Total Food Service • www.totalfood.com •

Scoop, from page 38

New York’s Four Seasons ‘pops up’ At Brennan’s With Some Extra Sparkle Scoop sees restaurant pop-ups can serve as the garage bands of the dining scene — ad hoc, a little rough at the edges and potentially the spark for something new. Last month a very different sort of pop-up experience took place in New Orleans between two historic restaurants whose reputations are more akin to orchestras, and which have each seen some big changes lately. Brennan’s Restaurant the French Quarter landmark that launched the city’s most prominent restaurant family, hosts the Four Seasons, a New York restaurant hailed as one of the most significant dining institutions of the past century. The BBQ lobster is one of chef Slade Rushing’s more contemporary dishes at Brennan’s Restaurant. The chefs

and proprietors of the two restaurants served a collaborative dinner menu, with dishes from Brennan’s and the Four Seasons, which were available side by side. In the recent book “Ten Restaurants that Changed America,” author Paul Freedman wrote that “from its inception the Four Seasons was considered a New York landmark and institution, easily meriting the overused word ‘iconic’.” When the Four Seasons debuted in 1959, Freedman writes, its price tag of $4.5 million put it “among the most expensive American restaurant designs ever put into effect.” By comparison, he points out, the Guggenheim Museum, designed by Frank Lloyd Wright, was completed that same year for $3 million. The great American gourmet James Beard consulted on its original menus, and the Four Seasons came to define the term “power lunch” for the business deals and networking con-

40 • March 2017 • Total Food Service • www.totalfood.com

ducted over its tables. The Four Seasons, however, is now in flux. It served its last meal in its original home in the Seagram Building last summer. Plans are now underway for the restaurant to reopen at a nearby Midtown Manhattan address on Park Avenue. But last month Four Seasons proprietor Julian Niccolini and chef Pecko Zantilaveevan were in New Orleans, hosted by Brennan’s proprietors Ralph Brennan and Terry White and executive chef Slade Rushing. They had plenty to talk about, as Brennan’s Restaurant has its own long and recently changing history. Brennan’s first opened in 1956 in a Royal Street property that dates to 1795. Today’s restaurant is a new incarnation, one that emerged in 2014 after White and Brennan, a cousin of its former operators, bought it at foreclosure auction. Redeveloped from top to bottom, at a price the owners have estimated was

somewhere north of $20 million, this new Brennan’s is a much more contemporary Creole restaurant than its old guard predecessor.

Montana Firm Sets Sites On Fairfield County As it eyes a nationwide expansion, Great Harvest Bread Co. wants to join the table of culinary options in southwestern Connecticut. Comprising a network of some 200 establishments nationwide, the Dillon, Montana based company has identified Fairfield County as a promising area for new franchised bakeries and cafes. Its executives see demand in a region whose dining scene has flourished in recent years and an opening as rival Panera Bread co. has reduced its local presence. “We need somebody to want to own the franchise in this area,” said

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BOOTH #2007

March 2017 • Total Food Service • www.totalfood.com •

Scoop, from page 40 Great Harvest Bread President Eric Keshin, a New Canaan resident. “I believe lower Fairfield County could handle 10 stores, especially given our smaller footprint and reasonable investment required to do that.” Late last year, Panera closed locations in Norwalk, Darien and Newtown. It still operates another location in Norwalk as well as establishments in Trumbull, Danbury, Fairfield, Milford, Westport and Shelton. Opening five Great Harvest Bakery-Café locations would cost, on average, almost $960,000 compared with an outlay of about $1.06 million to open one Panera establishment. Franchisees save by operating with smaller footprints in busy areas than other fast-casual restaurants that require larger properties. A typical Great Harvest Bakery-Café covers about 2,500 square feet. Great Harvest also touts its production process, which it said offers fresher and better tasting fare than competitors. Its bak-

eries mill their bread’s flour each day from wheat berry delivered from Montana. “We don’t use any preservatives or any dough conditioners or anything like that,” Keshin said. “We’re making everything by hand, from scratch, every single day.” Company officials said they envision a “hub-and spoke” model in Fairfield County, in which bakery-cafes in cities and towns such as Stamford, Norwalk, Danbury and Trumbull would supply provisions to café-only establishments in surrounding towns such as Greenwich, New Canaan, Darien, Fairfield, Wilton and Ridgefield. “Given its central location, downtown Stamford would be wellsuited to hosting a bakery-café,” Keshin said. Great Harvest aims to open its first Fairfield County location by the first quarter of 2018.

New Jersey Agriculture Meets For Combined Conventions

BOOTH #1744

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Scoop notes that agricultural interests across the Garden State gathered early last month for the 2017 New Jersey Agricultural Convention & Trade Show and New Jersey’s State Agricultural Convention. The event took place Feb. 7-9 at Harrah’s Resort & Waterfront Conference Center. This was the 102nd State Agricultural convention and the sixth year of co-locating the annual convention with those of the Vegetable Growers Association of New Jersey and the New Jersey Blueberry Association. “The partnership of our conventions continues bringing together New Jersey’s agricultural community to maximize the educational and policy-making opportunities of each gathering and to reduce costs,” according to program materials. “For the third year, we are also joined by the New Jersey Agricultural Experiment Station of Rutgers University.” Taken together, “The total turnout over the three days eclipsed 1,100 for

the combined convention,” Thomas Beaver, the newly named director of the New Jersey Department of Agriculture’s Division of Marketing & Development, said. That number is “down a tick, perhaps, from some years, mostly due to the looming of snow, but great nevertheless,” he added. “Perhaps even more impressive than normal given the weather.” He continued, “We were right around 500 people for the dinner banquet, and we were pretty happy with that.” Asked his general impressions of this year’s convention, Beaver replied, “I think that overall, people were very pleased with the event,” including the quality of the Vegetable Growers Association’s trade show. “Everything was very well received. Beaver was attending his eighth State Agricultural Convention but his first as NJDA marketing director, the position he started to-

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FIORITO ON INSURANCE Slip, Trip and Fall Prevention: A Major Player in Your Restaurant’s Safety Program

he need for formal safety training for restaurant employees upon being hired is on the rise. There are many safety concerns in any restaurant that are prevalent in order to prevent injuries and accidents from occurring. Some of the most expensive workers’ compensation claims at restaurants occur from a number of factors that can easily be mitigated and prevented. For restaurateurs that have high deductible insurance programs, the direct costs are reflected immediately when you pay for the loss. For large losses that surpass the deductible, the claim history will drive up pricing for the insurance policy at renewal, similar to how a guaranteed cost program works. Even in a guaranteed cost program (where your insurance company pays first dollar); a poor loss history will cause your premiums to increase substantially and potentially be dropped by your insurance carrier. Slip, trip and fall hazards are one of the leading causes of workplace injuries and can be extremely costly. Investing in employee education on preventing slip, trip and fall hazards and ingraining safety best practices into your workplace’s culture can lead to substantial long-term cost savings. Whether a fall is caused by spillage of ice, water or other liquids or outside in the parking lot while a customer is getting out of their vehicle, there are a few ways businesses can protect their employees and business associate from this workplace injury:

Robert Fiorito serves as Vice President, HUB International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former

Investing in employee education on preventing slip, trip and fall hazards can lead to substantial long-term cost savings. Maintain your physical worksite Make sure your worksites are maintained in a clean and orderly fashion, including preventive maintenance of flooring materials. Have a plan in place so there is a method to inspect and monitor slip and trip hazards. Designate a team or individual responsible for doing a periodic inspection. Designing your space and processes to prevent potential exposure to hazards will keep your employees safe while reducing your potential liability and costs. Your business should: • Contain work processes to prevent discharge, splatter or spillage of liquids, oils, particles or dust onto the floor. • Use drip trays to contain leaks of lubricant from machinery and perform regularly scheduled maintenance. • Use adequate ventilation to avoid smoke, steam and condensation of water and grease. • Provide adequate lighting to keep work areas, aisles, stairwells and other paths of travel well-lit. • Make sure stairs have sufficient hand rails. • Provide effective drainage and work platforms. • Install slip-resistant floors in

44 • March 2017 • Total Food Service • www.totalfood.com

high risk areas.

restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. For more information, please visit www.hubfiorito.com. For more i nformation on HUB’s Employee

Assess high-risk areas Conducting proactive and regular assessments of high-risk areas is an effective preventive measure. The areas that should be assessed regularly include: • Transition areas • Building entrances • Doorways • Parking lots • Common areas • Maintain Mats and Runners • When it comes to mats and runners, attention to detail can reduce accidents. • Select the appropriate mat based on location and performance needs. For example, a kitchen may require a different mat than an entranceway. • Limit the difference in height between floor surfaces and mats to no more than ¼ to ½ an inch. • Inspect mats and runners so they are not curled. • Inspect regularly for deterioration or build-up of contaminants. Establish a footwear program Designate safety footwear for your wait-staff and other employees. Estab-

Benefits practice, please visit www.hubemployeebenefits.com

lishing an official program where employers share in the cost of the footwear or purchase them for employees will ensure compliance. It is also strongly encouraged that restaurateurs conduct and document formal safety self-inspections by managers with employees. Safety education plays a large role in injury prevention. Training typically can be done in pre-shift meetings and supplemented with online safety training. The key is to engage managers and employees to improve safety in the restaurant with the same diligence of customer service, quality and cost. Implementing established practices will help to build a stronger safety culture in your organization, and reduce your total cost of risk through fewer injuries and lower insurance rates. Contact your broker to help you develop and implement a comprehensive risk management program for your restaurant.

March 2017 • Total Food Service • www.totalfood.com •

C-CAP TRADE TALK

WITH JOYCE APPELMAN

Daniel Boulud Hosts C-CAP Competition For Scholarship

Communications Director for CCAP, Careers through Culinary Arts Program in New York, NY. She has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her

aniel Boulud hosted the Careers through Culinary Arts Program (CCAP) Culinary Competition at Café Boulud to determine the lucky young chef to receive a full-tuition scholarship to attend the Intensive Culinary Program at the Institut Paul Bocuse, plus a twoweek stage at a Michelin-starred restaurant in Lyon, France. This year’s competitors were Brandon Bryan, Sous Chef, The Carlyle Hotel, and Abdallah Farraj, Chef de Partie, Dovetail, both in Manhattan. Each competitor was given a Market Basket with ingredients to create and prepare a soup and a main course to present to the judging panel: Chef Daniel Boulud; Chef Aaron Bludorn, Executive Chef at Café Boulud; Executive Sous Chef and C-CAP Alum Cesar Gutierrez; Pastry Sous Chef Jeremy Archereau of Daniel; and Richard Grausman, C-CAP Founder and Chairman Emeritus. A day before the competition, Brandon and Abdallah toured the Michelin-starred Café Boulud and were invited into the kitchen to begin prepping. The C-CAP alumni were tasked with creating unique dishes, using 10 ingredients, but not necessarily in both dishes. Then on the morning of the competition,

Joyce Appelman, is the National

at joyceappelman@gmail.com

Daniel Boulud (2nd R) and the C-CAP Judges with chef competitors Brandon Bryan and Abdallah Farraj

the candidates began prepping at 9:00 a.m. The first competitor presented at 11:00 a.m., followed by the second candidate. The judge’s announcement was made shortly after 12:00 p.m. Each candidate answered a brief questionnaire about the selection and culinary techniques behind his dish. Judging criteria included concept, temperatures, presentation, and technique. The judges were impressed with both dishes, and ultimately handed the prize to Brandon Bryan for his first course-Mushroom and Almond Velouté with Salsify chip and Pickled Lemon Gremolata, and his second course Chicken Three Ways:

46 • March 2017 • Total Food Service • www.totalfood.com

Chicken Roulade stuffed with Wild Mushroom and Watercress Chicken Legs, Coq Au Vin style Chicken Thighs Confit Squash Puree, Leek Potato Gratin. But the judges also loved Abdallah’s dishes, his first course-Veloute au Poireau Chaud a Warm Leek Veloute with Leek Confit, Leek Custard, Salsify-Almond Crumble, and Watercress Oil, and his second course-Taste of France: Caul Fat Wrapped Chicken with Wild Mushroom and Bacon Force, Potato Gratin, Roasted Acorn Squash Puree and Chicken Jus. Abdallah Farraj didn’t walk away empty-handed. He was handed a completely unexpected award, a

one-week stage in the kitchen of Café Boulud and DANIEL. Brandon Bryan will be honored at the Careers through Culinary Arts Program (C-CAP) New York Awards Breakfast on April 7th. He will leave for France in May, and not only train at a legendary culinary institution, but have the chance to stage in some of the most notable kitchens in Europe. The Daniel Boulud/Paul Bocuse Institut Scholarship was established 12 years ago when Daniel Boulud received a birthday grant of $100,000 from his business partner Joel Smilow. Chef Boulud continues to obtain funding for this scholarship from Ment’Or, a not-for-profit, devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. The scholarship includes tuition, transportation, room and board, uniforms and cookbooks, a two-week stage at a Michelin-starred restaurant in Lyon, France, and is valued at over $17,500. The winning alum’s experience in France will last from approximately May 8 through July 3, 2017. Together with C-CAP, Daniel

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BOOTH #1367

March 2017 • Total Food Service • www.totalfood.com •

TRADE SHOW NEWS

Tri-State Foodservice Community Returns From NAFEM ’17 With Optimism For Industry The NAFEM Show / February 9-11, 2017 / Orlando, Florida

t’s rather ironic that the very first person that TFS ran into in Orlando on the way into the biannual NAFEM Show was the enigmatic Selim Bassoul. The equipment impresario has risen through the ranks to build and control the far-reaching Middleby Corp. The companies that Bassoul guides represent solutions to many of the challenging issues that the foodservice industry is facing. In the quick serve segment, foodservice is battling to find solutions to a $15.00 per hour minimum wage and a rapidly changing immigration playing field that seems to be changing daily. So many manufacturers at NAFEM looked to introduce products that would either replace or minimize labor. At the top of that list on the show

continued on page 50

(L to R) Jeffrey Dellon of H. Weiss, TFS’s Fred Klashman and Selim Bassoul of Middleby

Irinox’s Ronald Von Bakergem (L) welcomed many guests

Metro New York’s local consultants including Gary Jacobs of Jacobs Doland Beer had a very busy show

Equipex’s Irina Mirsky worked closely with her national reps

Tafco’s Bridget White unveiled a number of new innovations

Waring’s Dan Debari anchored the firm’s booth

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BOOTHS #1921 + 2025

March 2017 • Total Food Service • www.totalfood.com •

NAFEM 2017 Highlights, from page 48 floor was the combi and convection oven marketplaces that for years was dominated by an overpriced best selling oven and now is flooded with a number of competitive product lines. In each case the goal is to be able to pre-program a restaurant or food service operation menu into the oven to eliminate the need for open flame cooking and the more expensive labor that goes with that. On the other end of the spectrum was the battle on the show floor to become the oven of choice for today’s top chefs. Bassoul’s Jade line and firms like Montague and most recently Hestan came to the show in search of high-end cooking equipment to serve the $25 to $40 entree marketplace. Among the big news at the show was Manitowoc Foodservice announcing plans to change its name to Welbilt. It’s a name with New York City routes as dynamic Manhattan businessman Richard Hirsch and family founded and built the Welbilt firm before it was acquired some 20 years ago by Enodis and then folded into Manitowoc. Founded in 1948, NAFEM repre-

sents 550+ foodservice equipment and supply manufacturers, and is dedicated to spurring their success and forward progress. There was a noted touch of sadness on the floor as the energy of Ira Kaplan who died in 2016 was missed by the many industry professionals that he touched. NAFEM ‘17 highlighted the business of food prep, cooking, storage and table service. The Orlando show floor highlighted some 500+ equipment and supply manufacturers and innovative trend galleries. Many who toured the event found priceless networking opportunities. “The Internet is an amazing tool but nothing will ever take the place of being able to touch and feel equipment and visit with many of the engineers that have designed it,” noted Pecinka Ferri’s Joe Ferri. Food safety continued to be a key industry topic at NAFEM 2017 and a major concern for Foodservice professionals. Food safety involves more

continued on page 52

(L to R) Young Block Rivera’s Rick Rivera and Hal Block

(L to R) Electrolux chief Alberto Zanata and Adam Kaufman of Kaufman and Associates

Culinary Depot’s team with Pecinka Ferri’s Joe Ferri Jr. (2nd R)

Comstock Castle’s Curtis Spake

Pat Fava (2nd-R) led his Air Comfort team on their show tour

(L to R) Winco’s Elaine Shen and Alison Glick

Heidi Spaide and Mark Seefreed of ITW

David Aitkenhead of PBAC (R) hosted a number of Metro New York dealer sales professionals including this contingent from Singer/M. Tucker

(L to R) The Zumex duo of Nihat Bessoiht and Peter Wnukowski

Eurodib’s Shaun McDonald (C) with Isabelle Tanguay (L) and Kevin Collis (R)

Marsal’s Rich Ferrara

Sam Tell and Son’s Arthur Fisher

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NAFEM 2017 Highlights, from page 50 than just equipment monitoring. Every action taken in the kitchen has food safety implications. The future of food safety is trending towards a single platform and comprehensive solutions for monitoring all food safety aspects in the modern foodservice operation. Many of the major equipment manufacturers including Welbilt, Middleby and Unified Brands unveiled on-line platforms to manage service and monitor food safety. The latest trends in world wide foodservice equipment and supply for food prep, cooking, storage and table service were presented at the Show. There were two International pavilions in the show, United Kingdom and Spain, with the Spanish pavilion the biggest. Therefore, under the umbrella brand Horeca Equipment from Spain, eleven Spanish manufacturers exhibited and promoted their most recent products in equipment for storage,

refrigeration, food prep and preservation, as well as in charcoal ovens, automatic citrus-fruit juicers, stainless steel furniture, and equipment for professional cleaning hygiene and dishwashing. Among the leading Spanish manufacturers at the show were: ARAVEN (plasticware for the catering industry), FAGOR INDUSTRIAL (refrigeration and dishwashing equipment) INFRICO (commercial refrigeration equipment)ITV ICE MAKERS (ice-making machines) and ZUMEX (automatic citrus-fruit juicers). Attendees at the NAFEM Show saw more than just what’s new – they also found out what’s cool. In addition to the products on display at the 500+ booths, show-goers were able to visit the WHAT’S HOT! WHAT’S COOL! product gallery, billed as a “not-to-

continued on page 54

Matt Lobman (R) and the Adcraft team toured the event

Jacobs Doland Beer’s Bob Doland (R) brought a full contingent to Orlando

Francesco Marra of Marra Forni (2ndL) had a very busy three days

T&S Brass’s Eva Marie Fox

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52 • March 2017 • Total Food Service • www.totalfood.com

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BOOTH #1131

March 2017 • Total Food Service • www.totalfood.com •

NAFEM 2017 Highlights, from page 52 be-missed hub of activity centrally” located on the exhibit floor. The NAFEM ‘17 event did a spectacular job of bringing in the latest technology. It began with a very effective badge reading app that was embraced by both show exhibitors and attendees. In addition, there were a number of advances solving ongoing industry pain points – ensuring better food safety and saving time and money. Attendees found: Internet-enabled remote equipment monitoring solutions, from coffee makers to ovens and various types of programmable equipment for more automated cooking processes. NAFEM ‘17 also embraced the challenge of equipment features and addons that conserve energy or water by monitoring usage and shutting down or going idle during inactive periods as well as solutions that collect, store and transmit food safety information, streamlining the process of specific

HACCP requirements. Among some of the leading innovations at the show was Turbo Air’s new Self-Serve Refrigerated Island Cases. The unit features self-cleaning condensers, eco-friendly hydrocarbon refrigeration (R-290) and LED lighting and shelves, which look as though they are floating. A large contingent of Metro New York’s foodservice consultants made the trip to the Sunshine State for NAFEM. TFS spotted large crews from Romano Gatland, Jacobs-DolandBeer and Next Step Design. “The show is a great opportunity for FCSI and its members to connect with others in the industry, identify ways to collaborate with industry partners, and keep abreast of industry changes and customer expectations,” noted Kimberly Kissel, director of education for FCSI The Americas.

continued on page 56

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Montague’s Joe Deckelman celebrated a successful show

(L to R) PBAC’s Larry Cantamessa and Michael Posternak with Gary Simpson of Hobart

(L to R) Everpure’s Brian Madden and Joe Pellecchia of United Refrigeration

Delivery Concepts’ Gary Sample Jr. worked closely with customers

March 2017 • Total Food Service • www.totalfood.com •

NAFEM 2017 Highlights, from page 54 The manufacturing community was thrilled with this year’s event. Taylor Sweeney, marketing coordinator for Piper Products, Inc. in Wausau, Wisconsin, says NAFEM is important for her company because “it allowed us to get in front of a large, qualified pool of end-users, consultants, dealers and distributors all in one place.” “NAFEM’s equipment and supplies focus provides the best opportunity for Gaylord which showcased the quality of their products and engineering to attendees who were interested in learning about the latest and greatest products available to make their projects successful,” noted Keven Hass, national sales manager for Gaylord Ventilation. “And the networking opportunities were wonderful because nothing beats catching up with friends and competitors, old and new.” Eric Deng, president of Hestan Commercial, noted: “NAFEM is im-

portant because we’ve been aggressively promoting the Hestan brand in both the foodservice and consumer industries. It is critical that we stay actively involved with great organizations such as FCSI, NRA, HPBExpo and KBIS.” “Simply put, NAFEM is the Oscars of our industry,” added Middleby’s COO David Brewer. For the Middleby brands, we see the NAFEM Show as an opportunity to highlight and showcase our new and existing innovations and how they are addressing the operator needs of today. All of the exhibitors continue to rise to meet the challenges of our customers. Our industry is constantly evolving and we all are committed to helping our customers reach the next level in the future,” he explained. Kudos to show management led by Deirdre Flynn for her vision for the

continued on page 58

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Larry Rosenthal of Restaurant Depot (L) led a large contingent of the firm’s buyers

Little M. Tucker’s Morgan Tucker and Singer/Tucker CFO Seth Feldman

(L to R) M. Tucker’s Michael Friedman with the Globe Equipment duo of Brian and Jay Ringelheim

DMM’s Brian Mahoney

March 2017 • Total Food Service • www.totalfood.com •

NAFEM 2017 Highlights, from page 56 show. “NAFEM recognizes being a chef is a mentally and physically rigorous job. Not only do you deal with the demands of creating and cooking meals, but you are often responsible for profitably,” says Flynn. “The products and networking opportunities you’ll experience at The NAFEM Show have the power to transform your operations while keeping diners happy.” “Whether you’re replacing faulty equipment, opening a new restaurant or renovating, use this opportunity to touch, feel and slam doors; compare products from different brands; see a live demonstration; and chat with other chefs in your space. Chefs can also admire the craftsmanship of heavyduty construction, good ergonomics and extra features in person. And since it’s a biennial event, you’ll see the latest products to hit the market.” Among NAFEM ‘17’s highlights was the presentation of awards to several industry legends. Paul Angrick, who

has had a long and distinguished career as an executive at companies including Intedge, Welbilt/Enodis and Middleby, received the North American Association of Food Equipment Manufacturers’ highest honor, the William W. Carpenter Award. NAFEM presented its President’s Award to Steve Follett of Follett Corp./ Middleby, also a past-president. The group’s Award of Merit was presented to Mike Harlamert, formerly of Yum! Brands; Roy Hook, now retired from Wendy’s Restaurants; and Martin Cowley, formerly of Disney. So as the industry gets back to work and sets its sites on navigating the next couple of years before meeting in Orlando in 2019, there is a key question to be answered. How do NAFEM’s manufacturing members decide on what role on-line dealers will play versus the traditional dealer in bringing their wares to the end-user foodservice professional?

BOOTH #2221

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(L to R) Tim Zirkle of Doyon/Nu-Vu and Marsal’s corporate chef Santo Bruno

(L to R) Kaufmann and Associates’ Mark and Adam Kaufmann flank Kerrie Clifford of Winston

ITW’s Brian Kadel was busy demonstrating Hobart’s new CLeN dish machine technology

LTI’s Mike Purcell made a statement with the firm’s new booth

March 2017 • Total Food Service • www.totalfood.com •

BOOTHS #1931 + 1945

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March 2017 • Total Food Service • www.totalfood.com •

23,

19 25,3

77 m

19 16

15 14 13 12 11 10 9

79,3

8 7

415

1 22 Nick Livanos, President, Livanos Restaurant Group, Armonk, NY 23

Jeff Weston, Account Manager, Singer Elverson, PA

VIA 57 West, New York, NY hen the Durst Organization went searching for the right restaurant tenant for their new pyramidal building on West 57th Street, they set their sites on an operator that combined vision with a successful track record. No surprise that it lead them to the Livanos Restaurant Group. Owner Nick Livanos and his family were selected to design and operate a Greek and Mediterranean restaurant : Ousia. Livanos has teamed with his father and two sons to bring innovative cuisine including dinner

Ousia

19 20

x 16

Noted designer Kim Nathanson teamed with John Celli Custom Furniture Designs to bring warmth to Ousia’s spectacular interior.

spreads like avocado sesame tahini dip, Tzatziki and roasted pepper feta cheese, small plates like spanakopita and Mitilini meatballs, as well as “classics” like moussaka, grilled lamb souvlaki, whole charcoal-grilled fish and stuffed Napa cabbage to the new West Side eatery. The Livanos family already runs the upscale Greek restaurants Oceana and Molyvos in Midtown. They are also well knonw in Westchester County for Armonk’s Moderne Barn. TFS has had the opportunity to tour the new restaurant and its’ spectacular kitchen.

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24 Equipment

Corporation,

Kim Nathanson, Principal, Niemitz Design, Pawtucket, RI

Nick Livanos’ Approach I was very excited to get this opportunity to create Ousia. It’s a wonderful Mediterranean cuisine restaurant with comforting interpretations of classic Greek-inspired recipes in an atmosphere that encourages a communal and vivacious dining experience among friends and family. When we first walked into the space, it was hard to envision what it 2 a feel but it would become. We had wasn’t until after we signed the lease that we could sense the full potential of the space and it was a big wow.

54,

When it came to design, we decided to go with a blend of Moderne Barn and Molyvos. Of course, we also needed to include the Greek essence. I used my Molyvos team, working with Kim Nathanson of Niemitz Design. She’s designed several of the restaurants and actually worked with us years ago on the original design of our City Limits Diners. Between Kim as the lead designer, with the background and the resources of Niemitz, it was a home run. In terms of the design; we loved

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23,

25,3

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x 16

54,

415

79,3

Kim Nathanson’s Approach This was a challenging project, as all are, 2 but it brought me great satisfaction when it was completed. I started out with some very clear ideas about designing this restaurant, creating an atmosphere that supported a Mediterranean experience with definitely some relationship to Greece, but nothing that’s articulated as clearly Greek. The owners wanted it to have a casual element. Their menu has a lot of small plates and they wanted something eclectic, a little bit undefined,

and from Morocco all the way through Spain, Greece, Italy, but I’ve used it not in one of the traditional European patterns, but something a little bit more modern. We did introduce wood floors in more of the dining area and also the lounge area, where the seating is, again, just to bring warmth back to the customer. As for the lighting, I wanted something that was fairly ethereal. I did not want to see a lot of heavy brass or bronze or black iron, something that was a little bit less traditional. So I 16 had actually been looking in a design magazine and I read a wonderful arti5 cle about 1some of the most prominent 14 lighting designers we have right now, 13 and I went for Original Lighting. 12 Everything is one-of-a-kind. Noth1 ing’s 1made from a mold. We used the 10 finest glass sculptors: Lindsey Adel9 man. And again, I liked the fact that 8 they didn’t feel very American or very 7 New Jersey’s K-Vent handled the design and installation of Ousia’s post-modern. They just had their own 6 Accurex ventilation system presence. There’s17one large fixture 5 18 called the “Naughty Bulb” that’s in the 4 19 ranean or Greek background, I decidand therefore, very airy, very open, actual island of the back bar, where I ed that the use of a natural wood you 3 wanted to have20something that was along with a very, very strong bar 2 2 would find in Greece would be a wonpresence. That’s because a lot of the very sculptural –1 without being a piece 1 22 derful contribution to this space. It’s tenants in the building will be youngof sculpture, because that can define a 23 a very warm, very rich honey-colored er, they’ll be Millennials and a bar exspace too much. I just wanted some24 wood, and you don’t see it often used perience would be very important for thing very fluid and this lighting gave in the industry now. We see a great that. me that. For the house lighting we deal of walnut, we see a great deal of And then, as in many of their resspecified a high quality non-decoraoak, we see a lot of blackened oak. But taurants, they also wanted an open tive solution from WAC Lighting. I really can’t remember the last time kitchen or at least partially open, so The starting point for the furniture that I saw Cypress wood used in a resthe customer felt the relationship. I was a swatch of fabric that captured taurant, so that was where the wood didn’t want to smack the bar at either the essence of the project. I found tones came from. end. I wanted it to have a very strong something that had the deep blue of I felt it was a very nice combinarelationship to the entrance, but I the Mediterranean with a fun streak tion with all the glass. The space is so wanted it more centrally located so of gold. ensconced with glass; I did feel that that I could have more casual seating For the covering of the booths and it was very important to have a very to the eastern side of the space, and banquettes, I went with that very deep warm and welcoming wood tone and then we could do more dining where blue, which sort of chills out the space, not something too dark, like a walnut, the kitchen would be. John Celli Custom Furniture Designs, something that really brought the I wanted the one thing that strikes Inc. manufactured all of the chairs warmth of sunlight, which it does. you when you walk in to be the gorand bar stools. The tables were also As far as the flooring goes, we have a geous use of wood, just the warmth by the Celli family and they delivered combination of an encaustic cement that the room seems to have. 2 tile, which is used throughout Europe, Since the restaurant has a Meditercontinued on page 66

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the idea of having a big central bar. We told Kim the amount of space we needed for the back of the house. So the back of the house was designed first. And then we built out from there. We wanted it to be really cozy and warm. We love the warmth of the woods that she had used at Moderne Barn. So we told her we would be happy if she used woods again, which she gladly did. You can see the large hollowed-out tree trunk in the middle of the dining room! For ceiling acoustics, we used slat. The material above that is called pectin, which is a fantastic acoustical material. And people have noticed. They say how much easier it is to have a conversation. We didn’t want anything overly complicated or challenged with the design. That’s why you see those warm, simple yellows and blues. In terms of location, that was a challenge too. It’s not a typical New York City location. The Upper West Side is very much a neighborhood, almost suburban, with minimal tourist draw because there’s very few hotels. It’s all about filling a void more than it is suburbs versus city. We get a lot of walk-ins after 9pm at night. And it’s a very International clientele. We’re hearing every language possible. It’s a wonderful diverse clientele and we’re very proud of the environment we have created for them.

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23,

396

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x 16

54,

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the walk-ins to the rear of the space which forced the use of one door on the combination box. Aisle space therefore became critical and necessitated locating the least used compartment as far away from the door as possible. Attention was paid to what was being stored where so the narrowest adequate shelving could be used. Chef Carreto wanted specific types of equipment in a particular order so the challenge was to quite simply make it fit. In order to make it work we used a range manufacturer: Southbend that builds in 32”, heavy16duty, modules instead of the more common 36”. 15We were also able to move the steamer and the pizza oven from 14 the cook’s line to the chef’s line and 13 the garde 12 manger station. These last minute 11 design changes were made necessary because the wall between 10 the9 kitchen and the wine display increased in thickness to accommodate 8 utilities. The Singer team met the challenge of maximizing the Ousia’s culinary capacity 7 in a tight NYC footprint. selection was 6 The exhaust hood 17 made because local expertise was 5 18 other properties and discussions with 4 available. The integration that design. of building 19 Molyvos and Ousia General manager 3 systems with the I wanted something that celebrat20 restaurant required Kamal Kouiri and executive chef for2 ed a Greek-American experience. It more than a few redesigns and site 21 both concepts Carlos Carreto. When was colors, it was textures, it was usvisits. 1 22 we speak with experienced operaing the Cypress wood, it was bringing The wine area 23 was designed by Kim tors we ask what they like, do not like, in blues, it was bringing in the color Nathanson24with input from Kamal and need. From there it is a matter of of these different warm tones. It was Kouiri. Our challenge was to find the equipment placement and selection. just being able to pick out little pieces refrigerators without building full There were challenges to overcome that I felt celebrated Greece, but still custom. Enofrigo manufactures very with the space and the aesthetic dekeeping it feeling like an American specific models but were willing to sign. The kitchen is a hybrid, not open restaurant, too. We’re able to become supply them with an unfinished extenor is it fully closed. Kim Nathanson a very defined space without defining rior. They therefore could be dressed of Niemitz Design wanted guests the ethnicity exactly. It’s very much a to fit the design. to catch a glimpse of the action but destination location. It is well worth In addition to my role as Account avoid kitchen noise and light polluthe trip. Manager and Designer, this project tion. That drove the decision to place would not have been possible without ware washing behind the cook line to Jeff Weston’s Approach the work of our Singer team: Sue Mcblock view and noise. The team also The goals for all our projects are to Nulty, Director of Sales Chain Equipwanted all glassware washed in the help our clients place and select the ment; Brian Morehead, VP Sales Chain back of house once again to eliminate equipment that is going to help them Equipment; Ken Miller, Designer; Nothe view of steam at the bar or chemibe successful. The Livanos Restauelle Rainone, Estimator and Specifier; cal odors created by the machines. rant group knew what they wanted and Dave Ball, Director, Project ManThe linear chef’s table, cook line, to accomplish with the design. So agement, Chain Equipment. prep line, and ware washing pushed the design started with visits to their 2

the quality that the Livanos demand. With this space, on the window side, I wanted to have the seating be more upholstered, protective for the customer, because there is so much glass. So the perimeter of this space, and both main walls were designed with fixed furniture. I wanted a little bit of a lower profile because, again, I just felt it was more casual and it allows the customer to see the outside and be seen by the outside, but again it protects the customer from the glazing. It brings them a little bit further away from the windows, so it’s actually warmer for the customer in the cold weather. The focal point from the moment you walk in is the bar. John Livanos really wanted an island bar. So I said absolutely, I’d love to do that for you, because I haven’t delivered one yet in any of his restaurants. So we created an island bar, and instead of having something super- heavy, I designed it on the lighter side so that the customers could see one another on all sides of the bar. To accomplish that, we created a very open steel structure with wood shelves. Yes, it’s steel but it’s the warmth of the wood that makes the area so inviting. The bottles are lit up so that they come to life and we installed that very powerful light, the bubble fixture, that is the central focus of the back bar. Storage is a huge, huge issue in this space. We don’t have a basement 2or storage. We did have this space that we felt we could carve out to the southern side of the restaurant, where the kitchen ended. So we felt that this was an area where we could control the temperature of the space and have wine storage. And since it’s in the window, make it handsome enough so that the customer can see it from the outside as well as functioning from the inside. Enofrigo had a modular system that enabled us to accomplish

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NEWS

CLUB RENOVATION

Legendary Jersey Club Turns To Corbo For Updated Kitchen

breathtaking $13 million renovation of the Glen Ridge Country Club has resulted in the creation of a state-of-the-art kitchen, a new 150-seat a la carte restaurant, for the interior, and another 150 seats outside, as well as a new 250-foot ballroom, tennis pro shop, driving greens, pool facility, and fitness center. “The club was founded in 1894, so, as you can imagine, we were working under some very challenging conditions,” said Chef Jim Haberstroh, who oversaw the rebuild of the kitchen

facilities. “This was the original club house from 1911. And now it’s completely updated.” The Glen Ridge, N.J., country club has two kitchens. “The upstairs kitchen – the older one – was renovated three years ago. I did some minor modifications up there, before we started this mammoth rebuild,” he noted. After speaking with the board of directors and the members of the house committee to see exactly what they were looking for, Haberstroh got down to work, menu first. Then it was on to the equipment.

“When I was at Trump National in Bedminster, we had brought Lester and Glenn Reiff in from Corbo Restaurant Supply,” noted Haberstroh. “They did a great job for us there, so I wanted them to bring that same expertise with them when I moved to Glen Ridge. They very quickly understood the need for us to create a kitchen that could handle both our a la carte and expanded catering needs. The initial collaboration included Chef Jim and Corbo focusing on creating a line that would generate the fire power to support the expanded de-

mand. “We went with Jade for the firepower and the durability,” Haberstroh explained. We also did the stainless steel S-style grates for quick sautéing and clean ability. I like the fire and ice, I love the high ovens. And then, just the overall power from the BTUs of the burners. They’re all just very high quality,” he said. “They definitely wanted fresh pizza so our first move was to redesign the line to accommodate pizza prep flow,” noted Glenn Reiff. Corbo once again

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BOOTH #2201

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BOOTH #2221

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Glen Ridge County Club, from page 68 brought its eye for production flow. The Reiffs created a pizza prep suite to handle dough prep and storage. We needed flexibility to be able to increase production by stacking full size sheet pans.” The Corbo/Glen Ridge design also includes the latest in Blodgett Combi cooking. “The Blodgett enables us during special events to deliver consistency and increase production by stacking full size sheet pans in the unit.” Many of the touches that Lester Reiff has built his design reputation upon are on display in Glen Ridge’s new kitchen. These include a chute on the cooking line to handle sauté pans after cooking. “But we also talked pots and pans, everything you’d need in a kitchen. Then we mapped out the space. We fit as much productive equipment in here as we possibly could,” Haberstroh added. With such an old building, ventila-

The Glen Ridge/Corbo design team worked closely with Jade to create a cooking line that featured the flexibility and firepower support Chef Haberstroh’s culinary team

tion was key. “Everything was brand new – the hood ventilation system, everything,” he explained. Among the key challenges that the Corbo team responded to was the design and installation of a pair of new bars. Among the Corbo design features were Lester Reiff’s suggestion to enable golfers to come to a new sliding window for food and libation so that spike damage in the dining area was eliminated. In the main dining area

of the new clubhouse the Reiffs have created a spectacular new 20-foot plus bar that will serve as a show piece for the club’s soon to be busy function schedule. Corbo turned to local manufacturer Krowne to supply a modular bar system that delivers both functionality and structure. “Our approach is that when a bartender moves both within the space they are working in and another bar in the facility, we want the same look to maximize their ability to serve their customers,” Glenn Reiff explained. “With Krowne, legs are eliminated and the chaseways inside the bar die wall hide plumbing, electric, soda and beer lines,” Glenn Reiff continued. “These features along with stainless steel panels above the backsplash and below the units give it a sleek, neat style that is easy to keep clean.” Much of the creativity of Haberstroh has been his ability to bring a magical touch to events with a beverage menu

that has included the use of liquid nitrogen to create crowd-pleasing items such as “dragon’s breath popcorn,” “Jack Daniels Cracker Jack,” “adult root beer floats” and “smokin’ sangria.” “Because many of the 540 members live within five miles of the property, they would drive by, maybe grab a cocktail and then go out to some of the local restaurants in Montclair, where the dining scene was up to par,” according to Haberstroh. “So part of my job was to make us the membersaver restaurant. We don’t have to be the best in town, but we want to be the favorite – where they can bring their kids. We’re a family-oriented club, so we do have a kids’ menu, a pasta menu, and that’s where the desire for a pizza menu came in,” he recalled. The club recently held a soft reopening for its members. The initial reviews were stellar for both the fare and the new kitchen and bar designs that Glen Ridge and Corbo completed.

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802.257.8100

March 2017 • Total Food Service • www.totalfood.com •

NEWS

KITCHEN DESIGN SOLUTIONS

1515 Creates Value With Best Of European Innovation And Ease

ompeting for keeping customers in Metro New York foodservice is all about creating a unique customer experience and consistently producing signature menus. For many TriState operators, 1515 Design has made that strategy a reality. The firm offers a complete line of unique commercial rotisseries and refrigerated & heated displays for the foodservice and hospitality industry. For the Kim family, who owns several delis and bars in New York City, 1515 Design created a solution to reenergize a struggling unit. One of the family’s delis had a wonderful location with a clientele that was evolving. Kim and Formatutti chose 1515 design equipment for their Times Square location. Formatutti specializes in turnkey concepts to bring fresh new looks to delis. “The 1515 designs and Formatutti teams were able to provide us a fresh new look that has thrilled our customers,” noted Kim. “Our clients know that they can look to us to provide ongoing service, maintenance and support,” added Maurice of 1515 Design. We have a successful track record of over 20 years because we understand the importance of building long term relationships. We have been very successful assisting our clients throughout the country by selecting the right equipment that ful-

An example of 1515 Design’s work: a modern aestethic with a welcoming look

fills all their expectations.” The goal at the Midtown project was to create a modern and friendly environment while offering a great variety of quality and healthy prepared foods at a reasonable price. “The key is also to find the right balance of prepackaged food and made to-order food, self-service and full-service, as the ‘flow’ of customers is very important

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to success. It is important to have different independent stations with a menu that can evolve quickly,” Kim continued. The trend in the deli industry has been to upgrade and modernize stores to offer more diversified and healthy food. “It has always been a very competitive industry, but with the arrival and expansion of upscale retailers

specializing in prepared foods, the local independent operator has to keep up,” Maurice explained. Top of the line equipment were required to accomplish these goals. 1515 Designs, line of Criocabin refrigerated and hot merchandisers provided the display equipment to complete the upgrade. The 1515 Design team was able to create a modern design featuring a sleek Italian look. The focus for the Manhattan project was a sturdy construction, efficiency of refrigeration, and was selected from a wide range of options and finishes. 1515 Design has quickly become a favorite with New York City’s foodservice operators. Frame Gourmet Eatery is located in Manhattan and provides locally sourced and freshly prepared gourmet food. “They were looking for a look as fresh as their culinary artistry,” Maurice noted. We were able to accomplish that with our Ethos and Elisir refrigerated displays to create a distinct look that really draws the eye. “We are proud of our ability to listen to the needs of what has become a very diversified customer base,” Maurice concluded. If you’d like to meet with the 1515 Design team to discuss your next project, stop by the upcoming International Restaurant & Foodservice Show of New York and visit them in booth 1501.

March 2017 • Total Food Service • www.totalfood.com •

COFFEE STRATEGIES

WITH JONATHAN WHITE

Let’s Go To The Videotape

ong-time New York sports fans out there will recognize the title of this piece as the familiar catch phrase of veteran television and radio sportscaster Warner Wolf. During each broadcast, as he reviewed the previous day’s events, to provide visuals with his words, Warner would repeatedly call out, “Let’s Go to the Videotape”. He felt that the pictures were his best vehicle to tell the whole picture most effectively. Warner was a trendsetter in many ways and his words ring true today as well- even more so because it’s easier to go to the videotape than ever before. Most Americans walk around every day with a reasonably high qual-

ity videotape machine in their pocket (through their phone). There’s so much good stuff to videotape. The whole idea is to tell the story, beyond with what you can do with mere words or still images. What should you think about recording? Some examples include: Your people- Experienced em-

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ployees can guide your prospective customers around the unique selling proposition of your business. There is simply no comparison to the “story” that is told by a live representative, as compared to the most effective and colorful “sell sheet”. Your patrons - One can never have a more effective sales pitch than a heartfelt testimonial from a long time customer. We have done this repeatedly with customers, who are always happy to come in and graciously share their experiences. With today’s technology, if a “face to face” physical interview becomes logistically challenging, we have used Skype sessions to gather the information as well.

Jonathan White is the Executive Vice President at White Coffee Corporation in Long Island City, NY. Learn more about how Jonathan and his team can help you at www.White Coffee.com.

Your products- Especially if you have a consumable food item, your offerings can truly come to life with a video. Unfortunately, enticing aromas cannot be transmitted online (at least not yet). Even if you are not sell-

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NEWS CLUB MENU SOLUTIONS HAFSCO Teams With Apawamis Club To Create New Culinary Vision

t was a bit of a challenge for Chef Chris Reveron when he came to the Apawamis Club six years ago. Even though he’d spent years in the military (including 25 months in Iraq), it was hard to get used to a kitchen that held equipment from almost 30 years ago. But with the help of HAFSCO, he’s turned it around, creating an openflow kitchen with state-of-the-art equipment that makes his job much easier and more productive. Charged with feeding demanding club members and guests, Reveron found it even more challenging to make the transition from traditional club food to more fresh and innovative menus, especially with the old design of the kitchen and its equipment. “Our goals were to create a new kitchen that would enable our team to expedite our banquet service,” noted the club’s General Manager Rory Godfrey. “We did our research and we saw the track record that HAFSCO has created with the great work that they have done for so many clubs in our area.” “It was the big old meat and potatoes when I came to the club in 2010. But as the years went on, I began to come out of my shell. I have some members today who will come here and dine and feel like they’re in lower Manhattan,” he said proudly. Going from a New York Strip with sautéed asparagus and potato dauphinoise, Reveron turned the menu around to the new “build your own plate” concept. “You can take that one New York Strip and turn it into six different entrees. You can choose your own vegetable from 6 different items,

had the opportunity, I just jumped right in. It was a challenge because it was new for the front of the house and for my culinary department,” he noted. “You take a ticket of four entrees that’s about six inches long and it takes a little longer because every plate is custom HAFSCO teamed with Chef Chris Reveron to update the made. It took us Westchester County club’s kitchen facility. about two to three months to get acclimated to the system, but it just your own starch from 6 different works great. It’s so much better for the items. How about your own sauce for membership.” your steak? You can choose one of four Reveron also developed a Wednesdifferent sauces. So, literally I leave it day night treat, a recipe for a ricotta up to the membership to build their beignet, with a fresh house-made plates exactly how they want, from chocolate sauce sent out after dinner, cooking, to production, and whatgratis, to every table. “Wednesdays are ever sides, anything that they want,” the beginning of our week, so usually he explained. sales are small but we have increased That’s brought the membership satsales by about 20 to 23 percent,” he isfaction rate through the roof. “Bedeclared. He also prepares an amusecause, when you’re in clubs, a lot of the bouche, compliments of the house, on members expect you to build a menu, Saturdays. based on your talent, and what I think But you can’t do any of this without fits right with the proteins, starch, and the right equipment. vegetables. So giving them this oppor“When I first walked in, the equiptunity to build their own plates gives ment was just so broken down. The them a little more leverage. And it average age of our earliest piece of makes them feel a little more special equipment was about 17 years old at the club, that they’re able to have and the oldest, 26. It was a very aged a steak char-broiled, pan-seared, just kitchen. One of the biggest hindrances baked, however they want it.” of the job was trying to produce with Very traditional chefs are usually set the volume that was coming in with in their ways, so it’s not going to work, the aged equipment. You had pilots according to Reveron. “But when I

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and burners that weren’t working or blowing out the right BTUs,” he recalled “You had ovens that you would set at 450 degrees but would never go past 375. So, there were a lot of obstacles and challenges in that kitchen. Because of my military background, I jot down notes all the time as to what I would do if I had the opportunity.” And he got it. During the design phase, Reveron worked side by side with Tommy Capobianco at HAFSCO, whom he’d known his entire culinary career. “And I trust him because this is his forte when it comes to designing the flow of the kitchen. What we accomplished is the best adult playground that any chef could ever wish for!” Reveron exclaimed. When anyone walked into the kitchen in the past, the hotline was furthest away from the egress to the kitchen. “So, my first instinct is, that hotline is in the wrong place. It needs to be closer to the dining room so the food can stay hotter longer. It’s a pretty long walk from my kitchen to the main restaurant. And initially, the pot washers and dish sinks were completely separated, dishes in the front, pots in the back. I decided to make that station whole, so, number one, you’ll have constant personnel back there washing. It’s just cleaner. It’s almost like the front of the house and back of the house battle all the time. There’s a pot washer and dishwasher battle. So now they have no choice but to work with one another and get accustomed to that,” he pointed out. Moving the hotline closer to the

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HAFSCO, from page 76 kitchen allowed Reveron to have two production lines, one for a la carte, and one for banquet. “But I needed to be in a place where I could observe both at any given time, because I can be doing a wedding of 250 and still have a la carte with 140 reservations between the three restaurants.” So he worked with Capobianco to open the kitchen up. “It’s an open floor plan. Now both the banquet and a la carte lines are visible from one standpoint, wherever I need to be, so I can run both operations at once,” he stated. Reveron gave as an example at the United States Seniors Golf Association Tournament, which the club does every year. “About 550 guys and it’s a three-course plated meal. I’ve timed it from my first year here, and it took us 47 minutes,” he said. “Now we’re down to 26 minutes, plating and getting the 550 fed. In the military I was always taught time management equates to success in any facet of business and it’s very true.” The chef is very proud that, with the new equipment, and his ability to manage his time and production, the kitchen has been able to decrease the amount of time it takes to get dishes out by 50%. “That way everyone knows where they are, what they’re doing station-wise, and the way that I operate everything is in black and white for every event. If I have my cold team plating salads, they’re all in green. They know they don’t have anything to do with the yellow coded, or the red coded. So, they stay in green. I break it down that way. I’ve had other chefs come in here and help me for events, and one calls me ‘the OCD monster’ because of how organized I am,” he acknowledged. Reveron also has All-Clad in his kitchen. “You want that All Clad on that burner and within 30 seconds, that pan can be at a smoke point. The Montague charbroiler as well. We turned over from a radiant to infrared, which decreases your cook time and

Tom Capobianco of HAFSCO worked with club management to create new a la carte and banquet efficiency.

sear time by 50%. These are some of the charbroilers that Wolfgang Puck uses at his restaurant. This year for the State Senior Golf Association Tour, using the charbroiler, not one steak of 550 was sent back to the kitchen because it was either under- or over-cooked. “One of the gentlemen looked at me and said, ‘Chef, how the hell did you do it? Every steak was cooked beyond perfect.’ It’s such a fail- safe piece of equipment, you just can’t go wrong,” he maintained. HAFSCO helped out when the club moved to the farm to table model, as well. Using a farm created by former employees, Reveron gets food grown specifically for him. “All of our arugula is organically grown, all of my micro greens, heirloom tomatoes, five by six tomatoes.” That’s where HAFSCO comes in. The kitchen had all the refrigeration it needed, but it had to be moved. For all the fresh produce flooding the restaurant, space had to be ample, and available. “I couldn’t do it without them,” Reveron concluded. “You don’t meet owners of companies like that who are so involved in every aspect and facet of their business. Together, we’re a winning team.” “They have a great ability to quickly get on the same page with us. You could see the expertise in the questions they asked and the drawings,” the veteran club manager Godfrey continued. “We would use HAFSCO again in a heartbeat for future projects.”

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BOOTHS #1931 + 1945

March 2017 • Total Food Service • www.totalfood.com •

THE FOODIE QUIPPER

WITH JOE FERRI

Fake Foodservice News! HEADLINES: • Mega Foodservice Distributors’ Merger Deal Falls Through Due to Macadamia Nut Allergy of Board Chairs. • Nominee for Cabinet Secretary Forced Out Amidst Claims That She Fed an All-Gluten Diet to Her NonDocumented Housekeeper. • Coffee Chain Executive Vows to Eliminate Tipping (of Cows). Film at 11. Is any of it real? Where do you get your news from: social media, broadcast, trade magazines, RSS feeds, blogs, newsletters, email, newspapers; whom do you believe? Serving food in public now screams newsworthiness. It was bound to happen - one measurement claims that the hospitality business represents the second largest employer in the nation! Foodservice has come into its own. With foodie celebrities, chefs, critics and bloggers, and a near miss at a cabinet level office, the industry holds a newly minted importance within the public sphere. Hell, we even have our own TV network. Wall Street watches the quarterly Quick Service Restaurant visit stats, as though they were a modern-day ticker tape. The trade has always been a bellwether indicator of the overall economy’s strength, but this takes it to a new extreme. Foodservice industry executives such as Andy Puzder, Herman Caine and Howard Shultz work the news cycle (perhaps secretly hoping that their industry stocks will bask in its glow). A day without immigrants disrupts the nation’s flow; minimum wage increases represent a theme central to the recent election. The people need to know, will Dan-

Where do you get your news from: social media, broadcast, trade magazines, RSS feeds, blogs, newsletters, email, newspapers; whom do you believe?” ny Meyer be successful in eliminating tipping? Headlines scream out about our failed mergers and acquisitions. Newscasters wax poetic about the latest bans on salt, hydrogenated oils, drink sizes and the like. The latest super food crazes, farm to table initiatives, sensitivities to gluten, nut allergies, GMO concerns, additives, nutraceuticals, and acrylamides all lead the evening’s broadcasts. A quick glance at the restaurant and hospitality trades belie the hard news that is percolating throughout the mainstream. Everything is taken in stride in the work day world of the foodservice professional. Perhaps many in the supply chain operate exclusively in their own silos – whether that be food distribution, equipment manufacturing, disposable supplies, sanitation, or any of the

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myriad others. We likely rely upon our own networks for the REAL story on the current events. Insider status is worn as a prized badge of honor when the call goes out for revelation of the gory details. This is how we separate the wheat from the chafe. It takes a village to tease out fact from fiction. The time-honored vetting of stories, rumors, half-truths, innuendo, and fake news doubles as most industry veterans’ only fun pass-time in our hurried and harried worlds. • Raid on Warehouse Yields Clues to the True Birthplace of Pomegranate. • Food Pyramid Inverted as Protein Now Blamed for Series of Unexplained Celestial Events.

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

• Fryer Malfunction Leads to Discovery of Secret Passageway to Intercontinental Currency Devaluation. Is it real? Let me check my sauces. Er, sources.

March 2017 • Total Food Service • www.totalfood.com •

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

NJ Purveyors Association Celebrates 30 Years Of Service

he New Jersey Purveyors Association blew the candles out on their 30th Anniversary last month at the Fin Raw Bar in Montclair, NJ. Established in 1987, the New Jersey Purveyors Association is a co-operative vendor association providing a single source entity for all your restaurant, food service and hospitality needs. “Individually as well as collectively, NJPA’s customers are the rea-

son we’re in business,” noted the association’s president Len Oppenberg. Founded by David Katz, a serial entrepreneur, New Jersey Purveyors Association has evolved to be a stable co-operative vendor association of quality-minded vendors offering a wide range of products and services to the food & hospitality industry. Three decades of service was celebrated by many of the group’s members including: True and Associates’ Frank Purdue, Sandee Markwith of

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Studio 1200, and Wayne Meats’ Marty Powers. “I can’t begin to tell you how much this group has impacted our business,” noted long time member Pat Murphy of Agri-Exotics. “Our goal is to lead New Jersey’s restaurant industry into a new era of prosperity, prominence and profitability with full service business solutions,” Oppenberg added. The anniversary event also served as the backdrop for that associa-

tion to make its annual awards. Sea Breeze’s Jeff Smith was presented with the group’s Purveyor of the Year Award and long time scribe Rosie Saferstein of New Jersey Monthly was presented a Lifetime Achievement Award. For 30 years, NJPA’s member’s commitment, experience and combined efforts, have created a professional network that consistently provides a high standard of value and service excellence to the Garden State restaurant community.

(L to R) Jay and Nancy Dougherty of Studio 1200 with Frank Purdue of True & Assoc. Insurance

(R to L) Sea Breeze’s Steve Sanders, NJ Purveyors president Len Oppenberg and Richard Kurland of Handy Store Fixtures

NJPA president Len Oppenberg (C) presented the association’s Lifetime Achievement Award to Rosie Saferstein of Table Hopping/NJ Monthly and Purveyor of the Year Award to Sea Breeze’s Jon Samuel (L)

Linda and Ron Gisonna of BFA enjoyed the festivities

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March 2017 • Total Food Service • www.totalfood.com •

RESTAURANT REPAIR

WITH ERIC SCHECHTER

Spring Is Almost Here, Time To Keep Your Cool Eric Schechter is a Certified Restaurant

pring is right around the corner. Are your HVAC and refrigeration systems up to the task? Restaurant customers often ask us “do I really need the annual air-conditioning and refrigeration tune-up?” Without a second thought, our answer is always “yes”. However, several experts in equipment performance have recently begun to challenge this long held assumption. The answer is now “maybe” and it depends on a combination of the business type, volume and the types and ages of the equipment. There simply is no right or wrong answer, but an answer that is best for your situation.

The age and type of the equipment, service history, location, and condition of equipment all play a role in determining if you are better off having that spring tune up. That said here are a few points you should consider before deciding on getting your AC and/or refrigeration equipment serviced. 1. Do not perform any major service on the equipment yourself besides basic cleaning. Period! No, it’s not rocket science, but there are high refrigerant pressures, voltages and high currents involved. Let a professional do it. 2. You can check the air filters

monthly, and clean or replace them as needed, usually monthly or quarterly. Clogged, dirty filters block normal airflow and reduce a system’s efficiency significantly. Replacing a dirty, clogged filter with a clean one can decrease your air conditioner’s run time and increase the ability to cool your restaurant by 5% to 15%. 3. Inspect your condenser and evaporator coils for surface dirt, and if you see dirt decide if you can remove this on your own, or if you need a professional. 4. If you are the type of person who doesn’t want to do anything, or can’t

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March 2017 • Total Food Service • www.totalfood.com •

NEWS

BEVERAGE SOLUTIONS

Hackamore, The World’s First Caffeinated Alcohol Substitute

n a world full of premium liquor, wine, and craft beer you would think that anyone could find their perfect drink. Unfortunately, this is not as true as you would think. There is an entire demographic of people who have no option, the caffeine cocktail cravers, the sober partiers, and the designated drivers. There is nothing out there besides Red Bull, coffee or crack (just joking). Hackamore Energy was designed to fill that gap and offer a sophisticated, naturally caffeinated, naturally sweetened and flavored alternative to energy drinks and coffee. We had the pleasure of sitting down and talking with Olivia Robinson, founder of Hackamore Energy, to learn more about the product. Hackamore has only been out for a couple of years, and reaching the NYC market in the past 8-9 months. Hackamore has already made its way into NYC hotspots like The Four Seasons, The Black Lodge, Society Café, Harold’s Meat & Three, Baga-

telle, Beautique and The Gordon Bar at SIXTY Soho. After debuting in London, Olivia’s hometown, Hackamore is making its way on to bar shelves everywhere. You may not think about it, but people really enjoy caffeine in their cocktail and aside from Irish coffee, espresso martinis and vodka red bull leave the options pretty slim. When Hackamore got into the hands of Mixologists it spiraled from there. “I think the best feedback we have had so far is definitely from the Mixologists, because they can really use this in any kind of cocktail. They are loving playing with it and being able to create something other than an espresso martini, or white Russian. Now they can really go to town and get creative,” Robinson Stated. Obviously a nice bar/restaurant is not going to want to put a Red Bull on their menu at any respected spot. The under recognized aspect of this is that your guests are not going to want to order a Red Bull and get half their drink out of a can and get a carbonated, yellow liquid that is full of sugar. Hackamore gives your guest an option of an energy drink that you can drink and not be embarrassed of. Hackamore comes in one flavor, lime, the universally used flavor in cocktails. Each two ounce shot has roughly 80 mg of natural caffeine, the equivalent of having

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a shot of espresso. The natural caffeine is derived from a coffee bean, which gives Hackamore the bang of coffee without the flavor. Hackamore comes in an extremely clean and aesthetically pleasing one liter vodka shaped bottle, sandblasted lines give it a premium, sophisticated look. The Hackamore bottle is sure to gain attention on your shelf and get people to ask about it. Ways to incorporate Hackamore could not be easier either, a lot of spots simply include at the bottom of the menu, add a shot of Hackamore for $6. Or they will let their Mixologist mess around with it and create caffeinated craft cocktails that will stand out. Mainly because it will be out of the norm, people will be curious plus it will be caffeinated. It also gives you the option to offer actual mock-tails that are selling something more than a $10 glass of tasty juice.

“Hackamore gives you that advantage, you are actually getting something out of your mock-tail,” Robinson states. Hackamore has innovated by providing the first true liquor substitute that is not just a juice. Hackamore is filling a gap that most don’t even think about. This premium energy drink gives new life to a whole new demographic of people that you would otherwise never have ordering drinks in your bar, restaurant, or club. Hackamore is loaded with benefits to put on your bar shelf and printed on your menu. Hackamore is an all-natural energy drink; it is caffeinated naturally, has no calories, no artificial sweeteners, and no sugars. It is also packed with amino acids and b-vitamins. As you can see, Hackamore has a lot more to offer you besides new customers, new cocktails to mix, and a pretty new bottle to display.

March 2017 • Total Food Service • www.totalfood.com •

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Our Town’s Art of Food 2017

he most creative and inventive culinary minds brought their talents to Sotheby’s auction house for a night of art, food, and appreciation last month. Our Town’s Art of Food provided an opportunity for NYC Chefs to showcase their foodencompassing piece of iconic art. Hosted by celebrity chef, author and restaurateur Geoffrey Zakarian and his wife Margaret Zakarian. The hospitality power couple did a fantastic job blending the two worlds into one fantastic night. Total Food Service had the privilege to cover this event and got to experience each vendor’s interpretation. “From pop art soup cans to impressionist and renaissance fruit still life’s, food can never seem to evade the visual reality of artists. It is impossibly intertwined and in reverse as well,” host Geoffrey Zakarian stated. From the art side of things, the pieces were all showcased in a rather modest way, tucked away in corners, in display cases, and on some highlighted walls. Amongst the favorites was “The Florist” by John Currin; “Storefront” by Christo and my personal favorite was an abstract called Clara-Clara Xi by Richard Serra. On the other side of the spectrum the food tastings were delicious as expected. Upon entering you are greeted with either a glass of wine from northeastern Italy’s Kettmeir Vineyard, or a bottle of glacier water from Icelandic Glacial. The event

was jam packed from wall to wall, mainly full of people mingling, eating their tastings, talking with chefs, or appreciating the art on gallery walls. Music rang out in the back of the gallery, as an all acoustic what seemed like a folk band, covered classic and modern songs, followed by our hosts Geoffrey and his wife Margaret coming on stage to thank all the chefs, sponsors and organizers. The first stop on our tasting excursion was with Daniel Holzman’s The Meatball Shop, and their Mac and cheese meatballs representing Marvelettes by John Chamberlain. There were some clear crowd favorites like Magnolia Bakeries, Banana Pudding and rainbow cupcakes and Shake Shack’s Koons frozen custard. With over twenty celebrated chefs of the Upper East Side creating small bites it was hard to pick a favorite. After trying them all a few of our personal favorites were Seamstress’s Seared Duck Beats over Beets Spa-

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Chef Jason Kallert of American Cut (C) poses with Geoffrey and Margaret Zakarian

The energetic crowd at Sotheby’s for Our Town’s The Art of Food

A sampling of the tasty cuisine from local fav Flex Mussels

ghetti Croquant, Atlantic Grill Oysters with Green Apple, Whole Grain Mustard Miso and Salmon Roe, and the roasted vegetable salad with Avocado Mousse from our friends over at candle 79. My favorite representation of the art itself was the Black Truffle Risotto Doughnuts from T-Bar steak, and New York Presbyterians Beer Tartar. Unfortunately we were unable to try them all, the demand was too high and we got to miss out on American Cut’s Bresaola Carpaccio with Air Cured Bresaola, Black Garlic and truffles, Faroe Island, Salmon Crudo from Crave Fish bar, the whole wheat, black rice polenta from Lusardi’s and the Chipotle Rubber Ahi Tuna Tostada from Maya. Along with the Lemon Custard and Whiskey Pudding Tart from Eastfields Kitchen & Bar. Over the night, we were able to taste some amazing small plates, viewed some incredible art and different levels of creativity from beloved NYC chefs.

BOOTH #1604

March 2017 • Total Food Service • www.totalfood.com •

NEWS

CONDIMENT SOLUTIONS

Condiments’ Place In The Modern Food Service Industry

tratas Foods LLC is the leading supplier of fats and oils to the Food Service, Food Ingredients and Retail Private Label markets in North America. We sat down with Vincent Barcelona of Stratas to talk about condiments and its place in the modern marketplace. What does a restaurant need to know about the selection of condiments? Selection of condiments on a restaurant’s menu is crucial. Condiments can define and play a big part in the restaurant’s core concept in sending the right message (identity) to the end user (customers). Littering a menu with the wrong mix of condiments can and usually does create an identity crisis to the Restaurants core marketing concept.

How do condiments impact a restaurant’s guest experience? Condiments can send messages, cutting edge, trendy flavors that may not be expected, creating that WOW factor. Condiments can also send comforting recognizable aromas; flavors and mouth feel that trigger memories, all play a big part in the customer’s experience. The hamburger is back bigger than ever. How should a restaurant approach the condiments used to meet the resurgent demand? What I do see with my work in the QSR and private restaurant segment is that operators are looking at what are the current and emerging trends, bold craveable flavors, (The Next Big

Thing) cost, and the perception of over delivering on value through a flavor of a condiment. After all what separates two of the same burger sauces / condiments? What are the pros and cons of dispensing: With individual packets? In a pump scenario? Packets, Pro… that’s pretty straight forward, portion control. The operator can keep a firm handle on costs by using packets. Con, packets could be a little messy if mishandled. Pumps, Pro… the product is sent in pouches and is very easy and clean for the employees to handle, work with and load the pump dispensers, very little if any waste. Con, although the pump system could assist in controlling costs, there is no way to regulate how much a customer pumps out into a self-serve cup, therefore “over-pumping” could occur. What advice do you have for the P&L of condiments? Is there a relationship between the cost of the burger/sandwich and the condiment portion? My advice is on the operator’s level and management of employees. It is crucial to the food cost of burgers and sandwiches; employees must add the proper amount of a condiment “sauce” if the cooks are applying the product. Overseeing the employees that are handing out the correct amount of packets or putting packets in bags for to go / takeout food, monitoring the size “oz.” cups for pump applications. Control in these areas

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result in real bottom line dollars. Talk about the flexibility that using the right salad oils and dressings can have in building a condiment strategy? Using the right salad oil & dressings can save on labor costs. Streamlining the chef’s prep-lists and most importantly value in consistency. The end result is the foods are always coming out exactly the same across multiple platforms. Lots of talk about healthier eating. What role can condiments play? There is no getting away from healthier “cleaner eating” it’s a trend that will be the standard going forward. We as condiment manufacturers are taking steps in Culinary and R&D to source clean, heart healthy foods and processes to retain the foods’ natural integrity and pass that on to the end consumer through quality, value, and unmatched taste / flavor. Discuss the R&D that your scientists and technicians developed to test the latest in shortening and oil technologies? Shortenings and oils are the workhorses in both bakery and deep fried

food applications. Shortenings help to provide the textural and structural characteristics of our best-loved bakery products while deep-frying oils provide a safe and robust medium to prepare deep fried foods. Our R&D scientists are charged with identifying and implementing research programs centered on achieving shortening and margarine products which deliver on taste, quality, convenience and nutritional attributes for the intended end-use applications. Often times this entails developing and testing special combinations of base oil and processes to achieve a deep frying oil which allows the goodness of the food to come through as is the case of our ultra-purified high oleic sunflower oil products. Our latest challenge has been to achieve bakery shortenings, which are true drop in replacements for partial hydrogenation, based shortenings. The primary challenge with partial hydrogenation based shortenings is that their melting properties in bakery applications are difficult to replicate with non-partial hydrogenation components. Our scientists solved this dilemma by developing our Golden Flex shortening line of products, which utilize a base oil combination with our Flex process to achieve a bakery shortening which delivers partial hydrogenation performance without partial hydrogenation. To learn more information about Stratas Foods, visit their website at www.stratasfoods.com

March 2017 • Total Food Service • www.totalfood.com •

FAITHFUL FOOD

WITH FAITH HOPE CONSOLO

Museum Dining Is On Exhibit

ur famed New York City museums have always been an essential part of our culture, and their restaurants have become serious destinations of their own—even earning Michelin stars. Check out my exhibit of the best with foodie trends for good measure…..

Russ & Daughters The Jewish Museum 1109 Fifth Avenue The Jewish Museum’s spin-off of Russ & Daughters, found on the lower level, is the first certified kosher location of the century-old bagels-andlox landmark. Also offers divine takeout.

Museum Mangia Flora Bar & Flora Coffee The Met Breuer 945 Madison Avenue Floral arrangements dress up the concrete, bunker-like environs of Flora Bar, the Met Breuer’s exceptional restaurant. Chef Ignacio Mattos and business partner Thomas Carter (Estela, Café Altro Paradiso) were chosen to create the museum’s underground dining area. During the day, Flora Coffee features expert baristas, pastries and sandwiches. The adjacent Flora Bar is a full-fledged restaurant serving a New American menu. Guests can access the restaurant, which is below street level, through the museum’s main entrance at 945 Madison Avenue. The Modern The Museum of Modern Art 9 W. 53rd Street The Modern, a Danny Meyer French-American restaurant received two Michelin stars in 2016—the highest rating for any of his establishments. The formal, white-tablecloth dining room overlooks MoMA’s sculpture garden and offers a prixfixe menu, service included. Walk-ins are welcome in the more casual Bar Room.

Robert The Museum of Arts and Design 2 Columbus Circle Reserve far in advance for a table along the bank of windows looking down on Columbus Circle and Central Park. Robert, named for the late party planner and New York personality Robert Isabell, is on the ninth floor of the Museum of Arts and Design and shows off its design flair with video and light installations. Offers Contemporary American with Mediterranean influences. Cafe Sabarsky Neue Galerie 1048 Fifth Avenue Cafe Sabarsky is an authentic recreation of an old-world Viennese coffeehouse. Neue Galerie, across the street from the Met Fifth Avenue, is a superb place to appreciate Klimt’s and Schiele’s works, but remember the line stretching onto the sidewalk is for a table in the 60-seat café; well worth the wait. Offers authentic Viennese specialties and pastries. Café Serai The Rubin Museum of Art 150 W. 17th Street Chelsea’s Rubin Museum brings together 1,500 years of Himalayan

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art, with scroll paintings, sculptures, masks and textiles from the Tibetan plateau and surrounding regions. To really taste the culture, stop in the lobby level Café Serai. During the day, the lounge is a peaceful place for tea and pastries. On Friday nights, when the museum offers free admission from 6 to 10 pm, Café Serai morphs into K2 Lounge, offering a special pan-Asian tapas menu to accompany the evening’s DJ and programs. Happy Hour runs from 6:00–7:00 pm with a 2-for-1 special on all beer, wine, and well drinks. Storico New-York Historical Society 170 Central Park West at Richard Gilder Way At lunch, Storico’s picture windows face the tree-shrouded American Museum of Natural History across the street. An international crowd of museum-goers blends with Upper West Side locals in this beautiful restaurant that features a seasonal Italian menu from chef Tim Kensett. Untitled The Whitney Museum of American Art 99 Gansevoort Street Untitled is a contemporary American restaurant from Chef Michael Anthony of Gramercy Tavern, located in the Whitney Museum of American Art’s new Renzo Piano-designed building in the Meatpacking District. Light-filled and airy, adjacent to the High Line park and the Hudson River, Untitled is inspired by the seasons and the creative environment of the world-class museum that it calls home. Along the bustling and

Faith Hope Consolo is the Chairman of Douglas Elliman’s Retail Group. Ms. Consolo is responsible for the most successful commercial division of New York City’s largest residential real estate brokerage firm. Email her at fconsolo@elliman.com

sunny patio of the museum’s ground floor entrance on Gansevoort Street, Untitled is a treat for lunch, brunch, or dinner. Tasty Trends Here are some of the trends influencing our food and beverage mecca…. Street food aka casual local food aka food truck’s finest will have a luxury makeover -- think hot dogs by star chefs. Chefs will be committed to addressing and promoting social issues including food waste, sharing food with those in need and focus on sustainability. Dine it forward; it is now more than just status, dining is a lifestyle and we look to save the planet. Thank you Instagram, with more people traveling, tasting and sharing different foods, chefs are including a variety of ingredients and produce in

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BOOTH #1839

March 2017 • Total Food Service • www.totalfood.com •

Faith Hope Consolo, from page 92 their mix. We have all expanded our palate…at least visually. Hospitality is king and we want to have the experience, not just the taste. We are on a whole other culinary level and restaurateurs are following suit. All About the Bowl Acai bowls came first, followed by poke and now eating from bowls will be taking over further as restaurants are seeing many benefits to this trend. Nevermind takeaway bowls getting spilled any longer -- as the e-delivery services have that finally figured out now -- it’s also easier and faster for the kitchen to assemble a bowl than plated foods. Holding a bowl makes you feel full a lot faster, and you’re able to savor all the flavors and textures with every spoonful. Vegetarian Comfort Food Vegetables will continue its rise on the dinner plate; look for animal pro-

teins and heavy side dishes making way for many more vegetarian options. Diners are also more likely to order mashed cauliflower instead of rice and pasta. Artisan Butcher Shops Within Restaurants Given the rise of vegetarian options, also expect push back from the opposite direction! This comes in the form of artisanal butcher shops in restaurants enticing the diner’s love of meat. This “butcher-to-table” trend lets customers be in on the experience and you’re able to eat fresh. Think Le Districts Food Hall’s butcher shop. Food boundaries are always in flux and good taste is at the tip of the tongue, but restaurants are so much more. Enjoy savoring this roundup and watch for my next edition of Faithful Food! Happy Dining!

BOOTH #1653

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White Coffee, from page 74 ing food, a video allows a 3-D presentation of a fixed object that allows for much greater understanding of the specifics behind a particular product. Your process- Not every customer can physically tour your operation to see (as much as you may wish to share) the special way that you create your products. You can give a great overview that gives prospects much greater insight into your company. Depending on the level of sophistication required and available budget, one can choose the “homemade approach” or a more professionally produced package. Even some of the best looking productions cost a fraction of what professional videos cost just a few years ago. If you choose this route, you can augment the actual video with music, graphics or other devices to further highlight your business. Videos can be posted as part of your website, or can easily be posted independently on YouTube. They

are great on Facebook. They can be emailed as part of a story, imbedded into customer solicitations, viewed at trade shows or general business presentations, or shown within the company as a way to educate employees about what the company is about, to show their impact on the business and to improve morale among featured employees. As you are preparing your video, get input from employees and enthusiasts alike- to get their perspective on both the emphasis and the draft product. Aside from catching minor factual errors, you may very well be steered in a direction slightly different than you originally intended. And finally, don’t forget to update your Videos as information becomes outdated. Nothing is worse than highlighting something that is no longer accurate. Go to the Videotape as much as your can- and watch your people and profits grow.

March 2017 • Total Food Service • www.totalfood.com •

Schechter, from page 84 to have a professional come out and clean and tune up your systems. 5. Likewise, if your equipment is over 10 years old, it’s recommended that annual service be performed. In NYC, the average air conditioner lasts 10-15 years. Most of the major components of an air conditioner have a 5-10 year or greater manufacturer warranty. 6. A complete service or tune-up should last about 30 to 60 minutes onsite per unit. If much less, than they’re probably taking short cuts. If much more, than either the service technician found something wrong (and should tell you about it), or is having troubles getting access to the equipment or putting something back together, or is just not working fast enough. Now’s the time to conduct a seasonal start-up, to make sure you’re able to provide reliable, efficient cooling throughout the warmest months of the year. Having a Spring equipment tune up from an experienced professional, you’ll be positioned to:

• Ensure correct temperatures to meet food safety requirements and avoid fines. • Increase uptime and reliability. • Maximize comfort for your guests. • Detect system problems before they cause catastrophic failure. • Extend equipment life. Take the first step and perform the following tasks yourself. Air Conditioning Equipment: Check and replace, as needed “all” air filters to ensure proper airflow. Turn on all air conditioning units and let them run for 15 minutes. Take the temperature of the air going into the system and the air coming out of the system and a good rule of thumb there should be around a 15-degree difference. If you have less than 15 degrees, there may be a problem with the system. Refrigeration Equipment: Always keep the cooler or freezer clean. Soap and water are the best methods; harsh chemicals may harm the metal surfaces. Sweep or mop sur-

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rounding floors and keep free of debris. Make sure to clean up any spills immediately to prevent dangerous freezing. Routinely clean evaporator fan coils and blades. Schedule a quarterly cleaning and be sure to inspect them for dirt, ice and damage as well. Inspect door seals and hinges quarterly. Make sure hinges are lubricated quarterly and that seals are closing properly. Do not prop the door open for extended periods and make sure that the door is always closed (except when entering or exiting of course). Check condensing unit for proper operation. Always keep the areas around your evaporators and condensing units clear to ensure proper airflow. Do not allow trash or other debris to accumulate around the walk-in. Monitor temperatures daily. Fluctuations can be an indicator that something is not working properly. Consider having temperature alarms installed to warn you of temperature problems. Refrigeration is just one of the im-

portant pieces to your successful business operations. Since refrigeration is often forgotten about, it is a good idea to make calendar appointments with yourself or your staff as a reminder of the importance in maintaining a working system. As the resident Certified Facilities Management Professional at SendaGuy Now, I recommend to all of our restaurant clients that they carefully consider their options for getting HVAC and refrigeration equipment tuned up for the upcoming warmer temperatures. Taking simple measures now to ensure a trouble-free cooling season will reduce the likelihood of costly equipment malfunction and downtime for your restaurant in the coming months. The free SendaGuy Now app is available for download at both the Apple and Google Play App Stores. Interested restaurant operators and potential repair service partners can also go to sendaguy.com or call 800-214-5410 for service.

March 2017 • Total Food Service • www.totalfood.com •

TouchBistro, from page 22 5. Real-Time Data Automation Data automation is the next frontier for restaurants. With a combination of live numbers, historical data and reporting mechanisms that automatically populate and trend data, restaurateurs and managers can make better, faster decisions in all aspects of their restaurant from ordering produce, to scheduling, to projecting revenues and making upgrades. Take inventory for example. Coming into the restaurant two hours early on a Sunday morning to count bottles, inventory boxes, and take stock is no picnic. Now inventory levels can be automated from the start, with lowlevel alerts and notifications to restock. As Maggie Crowley, the product manager at BevSpot said, “At the end of the day, all of this technology aims to give users time back in their day, so they can focus on doing what they love: providing a great experience to

their guests.” No person or process or fridge in the restaurant industry has been left untouched by today’s advancements in technology. The good thing for restaurants is that they’re relatively small cost investments with huge efficiency, productivity, and cost saving results. The challenge to restaurants is not adopting all restaurant tech, but rather prioritizing the tech to implement first. Catch up with TouchBistro and Cayan at The International Restaurant & Food Service Show of New York. About the Author: Taylor Moore is a Content Marketing Manager at TouchBistro who writes about food trends, restaurant best practices, and tech innovations for the foodservice industry. She never says no to dessert and is on a life-long hunt for the best cheeseburger in the world.

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LIZ ON TABLETOP

TABLETOP SOLUTIONS

Solutions For Outdoor Seating In March

don’t know if you have noticed but nature nowadays is having a hard time deciding if we are in the middle of winter or spring. With the temperature going from a low of 32 to a high of 72 in a matter of days it’s no surprise that restaurants don’t know what to do. If you are a restaurant owner I am sure you are going back and forth every day, “is it too early for outdoor dining, but it may not be too early.” It’s a pretty large dilemma that can set you off right or wrong for the warm sea-

son that is on its way. Lucky for you, I am going to give you some ways to create a relaxed, warm, seating area for this mix of peculiar mish mash of seasonal weather. Unfortunately, this weather has been a little nonsensical lately, so I don’t think it is time to bring out all the outdoor seating. This doesn’t mean to do nothing either, just simplify it. Create an outdoor lounge area for when your guests are waiting for a table. String up some lights, space heaters can come out if you already

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have them, if not consider purchasing one, and if you have a fire pit, use it. It creates a cozy, warm, fun atmosphere where your guests can relax, talk, eat small bites, drink and wait for their table. You can serve drinks, small plates, even deserts for those who are just hanging out for a drink. Create a homelike ambience, place some comfy couches on the outside and place a lounge table in the middle so your guests can sit and enjoy a glass of wine and appetizers. Offer some-

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co. She is known nationally as one of the nation’s foremost authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

thing house-made like house-cured olives and something informal like

pieces of house-made bread paired with cheese or warmed dips. You want to make it warm and home like, picture wood bowls, or bowls with a matt finish like Cardinal’s Geode series or something from ITI. Keep it simple and clean with an earthy raw feel that will make them feel like they are sitting on their couch at home drinking a glass of wine. For the colder nights think about what makes you feel warm and cozy. Offer your guests desert options that put them in a cozy headspace like a warm molten chocolate cake. Offer them some “adult hot chocolate” with a splash of brandy, homemade marshmallows with some sprinkled cinnamon on top. Serve it in a black matte mug, a color that would remind you of a chalkboard. ITI has some options for a matte black fin-

ish that are bright and colorful on the inside. Who doesn’t love drinking brandy under the stars? In addition to the adult hot chocolate, or cider, offer your guests desserts that would compliment the lingering winter breeze. Offer desserts like warm house-made cookies, served in baskets with warmed bread cozies. In a crock big enough to share, put some warm bread pudding topped with powdered sugar and a few berries. There is only a few weeks of winter left, make the most out of the remaining cold days and give your outdoor seating a jump start into the warmer months. There are lots of ways to utilize your outdoor spaces, but not using it is not one of them. Create a place where your guests can sit, relax, and talk before their meal. Just make sure it’s warm enough for them!

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NEWS

EDUCATION SOLUTIONS

MEOC Introduces Next Generation To Hospitality With New Training Program

he Manhattan Education Opportunity Center (MEOC) provides free academic and workforce programs to eligible New Yorkers seeking to earn their High School Equivalency diploma, prepare for college, or new careers. The MEOC offers career training programs in allied health, office skills, security and hospitality. In response to regional workforce trends and with input from local hospitality specialists in the fall of 2016, the MEOC announced a new initiative, the Hospitality Training Program. This program is geared towards individuals interested in building a career in the hospitality industry in New York City. Students receive instruction in a classroom setting as well as in an experiential learning opportunity in the industry to provide authentic skills development and feedback. Students will earn a certification from National Restaurant Association Educational Foundation (NRAEF). To learn more about this and other MEOC programs, please call 212-9613231 or email admissions@man.eoc. cuny.edu. Students must be US Citizens, Permanent Residents or Refugees, who have resided in New York State for at least a year, be 18 or older without a college degree. Income documentation is also required. Eligible students for the Hospitality Training Program must have earned a high school diploma or its equivalent. SUNY MEOC is administered by BMCC/CUNY.

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Sampson, from page 24 send it back or inform the server. Read on. “Plenty of people would rather suffer in silence at a restaurant when they get something that’s overcooked, or undercooked, or too salty, or just not to their taste. It seems rude to call attention to a problem in what’s supposed to be a pleasant, enjoyable setting; it might feel embarrassing, possibly an indictment of your own taste. The way we are raised to think about food, it may even seem morally wrong, like Mom’s going to permanently revoke your membership in the Clean Plate Club. “But send it back. They want you to send it back. Send it back!” Before we go further, remember that this article is aimed at consumers. She continues: “Restaurants are run by humans. Humans make mistakes, and humans also recognize that not all other humans like the same things that they do. The humans working at a restaurant really, truly want those patronizing it to enjoy themselves. They want

you to come back. Maybe you’ll bring some friends! And tell more people how great the restaurant is! “If they mess up—or even if the issue is just a vagary of your own personal preferences—it’s only right to give them another chance.” She goes on to interview various operators in the Seattle area who were in total agreement: an unhappy guest should immediately contact the server or management. Now for some personal observations: Where were the servers in both cases? Did they not see that (based on her description) two guests left most of the food on their plates, and if you are using bus personnel, they too should be trained to look out for such a situation. Next: Did the server return to the table at any time prior to rendering the check? As stated at the outset, I have never seen an article aimed at consumers, dealing with an issue such as

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this, and so basic. In that light, let me ask you, who are reading this: When was the last time you even discussed this subject with the serving staff? I’m sure most or all of your servers know enough to ask, or they scan a table to see how things are going. It apparently did not happen in these cases. There is no question that managing a food service enterprise is tougher than it has ever been. Increased government intervention, labor shortages—which will only get worse once the immigration question is finalized—ever rising commodity prices, proprietors’ demands, and continuing minimum wage increases will affect your entire wage structure. The last thing you need is for dissatisfied consumers, no matter how shy they may be, to leave your establishment without at least being asked, “May I be of any assistance?”— should it appear necessary. Remember: The most damaging complaint is the silent complaint,

when you don’t even get the chance to rectify a mistake. The featured article is a testimony to that. On two occasions, the writer and her friend were silent complainants, and were not even offered the opportunity to complain at the restaurants. I would be remiss if I didn’t inform you that in her discussions with consumers, Ms. Clement found out that one of the reasons some fail to complain was the concern as to what would happen to their food when returned to the kitchen, such as spitting on it. Her response was as follows. Your food will be fine. “‘They’ are professionals who take pride in their work. At a place where the staff is reasonably well-paid and feels valued, this little urban myth is just that.” Author’s note: That myth is the residue of books written 25 years ago, supposedly to expose to the public some commercial kitchens’ secrets. While the books are history, the myth lives on.

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Boulud/C-CAP, from page 46 Boulud has sent a number of talented young chefs to Lyon, who have returned to attain prominent positions in restaurants. Past scholarship winners include: • 2016--Giovanna Alvarez, Executive Sous Chef at Asiate in The Mandarin Oriental. She recently appeared on Food Network’s Chopped. • 2015--Yvan Lemoine, Executive Chef at Union Fare in New York City. He was the runner-up on the eighth season of the Food Network series Food Network Star, and is the author of Food Fest 365!: The Officially Fun Food Holiday Cookbook and Comidas USA. • 2014--James Daversa, Executive Sous Chef at Catch LA. • 2013--Cesar Gutierrez, Executive Sous Chef at Café Boulud. He started working at Daniel as an intern where we were able to observe firsthand how talented he was. --Sylva Senat, Boulud Scholarship winner, nominated for a James Beard Award, Food & Wine Award, competed on Food Network’s Chopped and Bravo TV’s Top Chef, Season 14. --Swainson Brown, Boulud Scholarship winner, Chef de Cuisine at The Writing Room in Manhattan and Executive Chef, The Pridwin Hotel in Shelter Island. --Franz Corrales, Executive Chef for Sodexo USA at Covington & Burling LLP, Washington, D.C., was the first Daniel Boulud/Paul Bocuse Institut Scholarship recipient.

years, he has trained in the kitchens at Payard Bistro, Ruby Foos, Tavern on the Green, BLT Prime, Balthazar, and Benoit Bistro. At the Carlyle Hotel, he serves over 550 covers nightly in the 86-year-old landmark. “C-CAP and Founder Richard Grausman have taken the time to show me how much they believe in me and have provided the best resources to help me succeed in my career.”

About Brandon Bryan: Brandon grew up in the Caribbean on the island of Jamaica. He attended Long Island City High School, participated in C-CAP, and in 2008 competed in C-CAP’s NY Cooking Competition for Scholarships where he was awarded a scholarship to attend The Institute of Culinary Education. A culinary professional for 10 108 • March 2017 • Total Food Service • www.totalfood.com

About Abdallah Farraj: Abdallah grew up in in Richmond County on Staten Island. He attended Port Richmond High School, participated in C-CAP, and in 2013 competed in C-CAP’s NY Cooking Competition for Scholarships where he was awarded a scholarship to attend Monroe College. He has worked in the kitchens of Bouchon Bakery, Ai Fiori, and was on the opening team

of the Starr Restaurants celebrated Le Coucou before recently joining Dovetail as Chef de Partie. “C-CAP placed me into the industry at a fairly young age, and without them, my career would have taken an entirely different course. C-CAP’s National Career Advisor Christine Lee became my mentor and her guidance is what made many opportunities, past and future possible.”

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Sederholt, from page 28 Lesson #3 – Friends and family are the most likely supporters of your effort – BEWARE! Anyone who has opened a restaurant has gone down this path. Grandma, Uncle Bob and the rest of the clan believe in you and want to see your dream come true. OK, it all sounds nice and human nature tends to accept those shortterm solutions, which relieve immediate problems. This one can and often does destroy friendships, family bonds and marriages. If you succeed

and pay everyone back you will be a hero. If not it will be a really rough time at your family’s Thanksgiving dinner! If you take this direction, make it a formal business arrangement. The old saying, “friends are friends but business is business” is a good rule to follow. Double that for family. Write up a clear understanding of what the investment and performance expectations are and have everyone sign it. Detail the risk factors and that everyone in the deal can

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possibly lose their investment. If they can’t accept that – DO NOT take their money. Nothing is worse than a “he said / she said” argument with each side having their own separate understanding of the facts. Lesson #4 – Leverage assets you may already have – it’s easier. If you already have an existing business, you may be able to borrow against its assets to get the new venture rolling. Strategic Funding regularly works with restaurant owners seeking to ex-

pand, by leveraging the assets of the operating store. It may appear to be more expensive than traditional financing, but if you can’t get it – that simply doesn’t matter. If you are burning with a passion to do your deal and need liquidity you might consider selling things to get it. Your house, cars, motorcycles, jewelry you name it. If you succeed, you can buy things back. Lesson #5 - Be realistic. Critical thinking today can save you and others grief later. Shut off the dream machine and look at your deal with a critical eye. Can you REALLY produce the income you think you can? Why would someone want to invest in you or lend you money instead of placing it in something safe or with a high yield? There better be a realistic ROI (Return on Investment) that you can show and support. No pie in the sky salesmanship. If you want to have investors and lenders take you seriously, you need to be fully invested as well. Create a well crafted capital plan that combines debt and equity in sync with your realistic projections and cash flow. This can keep your dilution low and debt service manageable. I always built a “worst case” scenario just incase my place became a total flop. In the case of massive success, you should also build in mechanisms that allow you to buy out equity investors at pre-determined multiples if you ever want to reduce the number of your partners. This will prevent them from asking exorbitant multiples to buy their shares. Success could be your downfall. Each situation is unique and you might need some experienced help in formulating a strategy. As a veteran of many years, I regularly work with small business owners trying to live the dream and would be happy to talk to you about yours. You can email me at dsederholt@sfscapital.com for an appointment to discuss your plans.

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Scoop, from page 42 ward the end of 2016 after being with the New Jersey Farm Bureau from 2008 to 2016. “It was a bit of a different experience, but in a good way,” he said. “This is a particularly important convention for us because it overlaps with the Vegetable Growers Association.” It is also important because “we get to hear from the delegates about what they want from us as a department to prioritize for the upcoming year.” And, he added, “It’s kind of a kickoff to the Jersey Fresh season and an opportunity to see some of our growers.” Beaver noted the hard work and dedication of the entire NJDA staff, especially the two convention coordinators, Joe Atchison and Nancy Wood. “They always do an outstanding job every year, and this year was no exception,” he stated.

Metro Eateries Vie For New Awards Scoop notes The Restaurant Spot-

light Awards which launched last month to celebrate the best of New York State’s bustling restaurant scene. The Restaurant Spotlight Awards were created to showcase and recognize those in the restaurant industry that serve the highest quality food, place their patrons first, and use innovative approaches to continually deliver the best customer service. Through March 10, 2017, anyone can nominate a New York restaurant (including bars, food trucks, and other food venues except for nationwide chains), and/or an owner/operator, and/or server for the awards program. Nominees are eligible to win prizes worth thousands of dollars if selected as a Winner or Finalist. The Restaurant Spotlight Awards will shine a light on one winner and four finalists in each of these three award categories: • The Executive Award - Recognizes the owner/operator who goes above and beyond their duties in managing

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their restaurant and support staff. • The Service Excellence Award Acknowledges individual servers that go that extra mile to provide patrons with outstanding customer service that leaves a lasting and memorable impression. • The Restaurant of the Year Award - Showcases the best restaurant in the State of New York based on several criteria ranging from service and food to their use of technology to improve customer service. In addition, one restaurant nominated in the Restaurant of the Year Award category will receive a special judge’s choice Rising Star Award. This award will recognize a restaurant that has been operating for less than a year, and has demonstrated significant success during their short time in business. Winners and Finalists recognized as the “best of the best” in New York’s restaurant industry will receive prizes ranging from prepaid credit cards, to

leadership coaching, technology, and other items outlined on the awards website. The approximate retail value of all prizes in the Restaurant Spotlight Awards is US $91,524. The Restaurant Spotlight Awards are presented in partnership with the following organizations: • Edible - Through Edible’s events, print publications, digital and social channels, the company celebrates food and drink culture season-by-season, community-by-community. • TouchBistro - TouchBistro is an iPad point of sale (POS) that helps restaurants increase sales, improve customer experience, and make better business decisions. TouchBistro is used and loved by thousands of restaurants worldwide, and is perfect for all foodservice business types including restaurants, bars, cafes, breweries, food trucks, and quick service restaurants.

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Manitowoc, from page 4 a complete solution for the entire kitchen with high-quality products supported by excellent service that help our customers’ kitchens reach their full potential. As we continue to innovate and grow, we will always remain grounded in our long history.” Josef Matosevic, Chief Operating Officer commented: “Welbilt is synonymous with great quality and reliability in everything we do. We have significantly improved our operations to live up to that promise. Welbilt is also pragmatically innovative and all our products and solutions are designed with the entire kitchen in mind. Finally we are intelligently connected and create seamless solutions in the kitchen to get the highest operator benefits and help our customers achieve the return on their investment faster.” Andreas G. Weishaar, SVP, Strategy, Marketing and Human Resources said, “The corporate rebranding builds on the accomplishments of our dedicated team over the past year. Today, we are more customercentric and more agile. To meet our future growth objectives, we will focus on further developing our 12 strong global brands under our new corporate name. In short, we are ready to live up to our new name, Welbilt.” Welbilt has one of the broadest portfolios of both hot and cold foodservice equipment in the industry, from ovens, fryers, steamers, grills, ranges and induction cooktops to beverage dispensing, blending, refrigeration and ice-making equipment. The company has a global manufacturing footprint and award-winning brands that serve the world’s largest quick service, fast casual and fine dining restaurants. In 2016, the company released 23 product innovations. Among others, the company received two Na-

tional Restaurant Association Kitchen Innovation Awards and a variety of customer appreciation awards. The company has also been an ENERGY STAR® Partner of the Year since 2009 and has received seven years of award winning excellence. Manitowoc Foodservice, Inc./ Welbilt, Inc. provides the world’s top chefs and premier chain operators or growing independents with industry-leading equipment and

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solutions. Our innovative products and solutions are powered by our deep knowledge, operator insights, and culinary expertise. We offer fully integrated kitchen systems and our products are backed by KitchenCare® – our aftermarket, repair, and parts service. Headquartered in the Tampa Bay area, Florida, and operating 18 manufacturing facilities throughout the Americas, Europe and Asia, the company sells

through a global network of over 3,000 distributors and dealers in over 100 countries. The company has approximately 5,500 employees and generated sales of $1.57 billion in 2015. Its portfolio of award-winning brands includes Cleveland™, ® Convotherm , Delfield®, fitkitchenSM, Frymaster ®, Garland ®, Kolpak ®, Lincoln™, Manitowoc® Ice, Merco ®, Merrychef ® and Multiplex®.

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NYC Culinary Careers, from page 8 we partner to develop our youth and provide them with career building skills, but a program like this helps reinforce the idea that the public and private sector can work together for the success of everyone!” “This is a genuine and thoughtful program that is a win-win for young entry-level culinary professionals and our industry. It is also a win for New York City,” said Ahmass Fakahany, CEO and Owner of Altamarea Group. “It takes time, resources and heart to do this.” “As a growing business in NYC we are proud to support the efforts of Stage NYC and hope to help it grow over time to positively impact as many young adults as possible,” said Thomas J. D’Amato, Vice President and General Manager of Hornblower Cruises. “We will make all of our resources available to ensure the program’s success now and in the

future!” “Stage NYC is an opportunity to participate in the building and strengthening of the future of the restaurant industry here in New York City,” said Jimmy Haber, CEO of ESquared Hospitality. “It’s an honor to provide beneficial and potentially life-changing opportunities for these students through the experiences they will have in our restaurants.” “The opportunity for young adults to have on the job training in some of New York City’s most prominent restaurants is rare and powerful,” said Patricia Jenny, Chair of the NYC Workforce Funders. “We are proud to provide funding for the Food and Beverage Hospitality Council, and partner with the Department of Small Business Services on this exciting and innovative program.”

BOOTH #1833

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BOOTH #1966

B2B eCommerce, from page 12 straightforward, self-service experience, suppliers are better positioned to profitably capture the long-tail of their potential customer base. Giving Reps Digital Commerce Solutions Improves Service It’s important for foodservice distributors to look at the development of eCommerce as building on their sales teams, rather than eliminating them. Providing sales reps with mobile order writing solutions that also include B2C-like user experiences makes them more effective and efficient. They have the product and customer information they need at their fingertips for strategic conversations and a seamless digital format for writing and submitting orders. By delivering multiple direct ordering options for buyers and providing field sales teams with mobile solutions that make it faster to write and submit orders as well, the sales rep’s

job is no longer focused on transactional processes. Reps can talk with buyers about how to increase margin and phase purchases, while differentiating themselves and their products. The most successful foodservice distributors will be those who respond to the B2B eCommerce opportunity in a thoughtful way. Delivering an online experience with personalized and tailored information that frees customers to quickly learn about and order products at their convenience creates a level of service that is a more long-term differentiator than product or price. By making it easier to do business with them both in-person and online, these suppliers are growing their businesses and creating more loyal buyers. Article by Michael Elmgreen

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NEWS

FLAVOR SOLUTIONS

Mushroom House Brings Their Porcini And Truffles To NYC

n a time when truffles are in a shortage and it may be a bit harder/more expensive to get your treasured porcini mushrooms, Mushroom House is providing its customers with the best quality mushrooms available. Mushroom House parent company Northern Food has over 50 years of experience finding the best places in the world with the best flavor or porcini available. We had the pleasure of chatting with Lin of Mushroom House to learn more about what they do. Mushroom House prides themselves on their ability to offer 1,000 full menu items that are real wild mushrooms and organic cultivated mushrooms. “There are wild mushrooms and cultivated mushrooms. We produce and supply both. Cultivated mushrooms being things like shiitake mushrooms, oyster mushrooms Woodier mushrooms. The wild mushrooms, which are gathered mostly in the western part of China closer to the Tibet area, are things like the porcini; the truffles of course, are mainly black winter truffles. There are some black trumpets and some chanterelles and morels as well. We also do sort some other wild mushrooms from different growing regions. Whether it be Eastern Europe, places like Bulgaria, and even the US,” Lin added. One of the biggest product segments that Mushroom House focuses on is a truffle. Truffles are held in high-regard in the culinary community. “Truffles are what

differentiate amateur chefs from the pros,” Geoffrey Zakarian states on an episode of Chopped. Truffles are

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also a commodity in the industry and are treasured in any kitchen. Burgundy truffles can go for as

much as $700 a pound, Mushroom House is proud to offer high quality truffles for the best possible price.

Truffles are what differentiate amateur chefs from the pros,” Geoffrey Zakarian states on an episode of Chopped. In the western countryside of China, is Shangri La. This region is on the foot of the Himalayas bordering Nepal and India. The region is most widely known from Tibet, truffles for the Tibetan people are an essential part of their economy. “This region produces a very high quality truffle that have a taste and flavor very close to Italian truffles,” said Lin. The Tibetan people would use ducks and dogs in order to find the truffles depending on the season. Summer truffles start in May and go through July. Winter truffles start in October and in November, as you can see these truffles are short lived, seasonal gain for the people of Tibet. “We work with local farmers in Tibet who will pick us high quality truffles, and then preserve it for us,” said Lin. Mushroom House has a factory in the Himalayas where after preserved, will be sliced, dried, canned and sent to their local warehouse in Long Island. Aside from Mushroom Houses Himalayan operations, Mushroom House is working on expanding their own growing facilities. On Long Island, the company is building up 16 green houses,

each with about 4,000 square feet on land that is built for it. In the United States Mushroom House has 38 acres of organic farmland in Brookhaven, Long Island. This farm is clinical organic from beginning to end, allowing Mushroom House to sell locally grown, organic, Long Island grown Mushrooms. “We are the only company that can now offer a full line of USDA-certified dried organic mushrooms, including our organic shiitake. Through working with major food distributaries like Sysco, Chefex Program, and Restaurant Depot, Mushroom House is able to get its products out on a national level. Even for consumers you can find Mushroom House products easily available on Amazon.com. “We are available to food manufactures, distributors for restaurants and sell and packages in small retail packs,” said Lin. Mushroom House is able to handle distribution, production, and manufacturing for every segment of the industry in pretty much anywhere in the world.

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BOOTH #2033