March 2019 - Total Food Service by Total Food Service

NEWS

CATERING

Cetnarski Tabbed For New COO Role At NYC’s Great Performances

reat Performances, the New York City Tri-State’s premiere catering and events company, has appointed Jonathan M. Cetnarski to the new position of Chief Operating Officer. He brings more than 20 years of impressive corporate executive experience from human resources and marketing to acquisitions and restructuring to the role. At Great Performances (GP), Cetnarski, formerly the president and CEO of the Natural Gourmet Institute, will oversee business operations and systems for the company with revenues in excess of $50 million annually based on catering and / or producing more than 3,000 events a year and the operation of nine restaurants, cafes and concessions in New York City and Westchester Co. He will join GP’s executive team led by President Dean

Jonathan Cetnarski, COO, Great Performances, New York, NY

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman

Working for an organization dedicated to excellence, community and purpose was of paramount importance. Great Performances is exactly that and so much more.” Martinus, an 18-year veteran of the company who has overseen the rapid growth of the past decade. The new COO role at GP was created to prepare it for future growth as the company plans to relocate for the first time in 26 years into space in the South Bronx’s Bruckner Building, where it will occupy 40,841square feet, nearly double GP’s current footprint in its Hudson Square headquarters. “Jonathan’s deep knowledge of HR, IT and other operation departments, along with his experience in the food world, will be important assets to the company,” states Liz Neumark, Great Performances CEO, who founded it in 1980. Cetnarski notes, “Working for an organization dedicated to excellence, community and purpose was of paramount importance. Great Performances is exactly that and so much more.” Prior to taking the reins at the Natural Gourmet Institute, the nation’s oldest accredited culinary school specializing in plant based, health focused cuisine, at which Cetnarski played an instrumental role in delivering a licensing deal which will ensure the

2 • March 2019 • Total Food Service • www.totalfood.com

continuation of the education and brand legacy while meeting all debtholder and shareholder obligations, he was global head of operations for a managed services organization within Vodafone Inc. Cetnarski spent 15 years at MasterCard Worldwide where he held various positions of increasing responsibility over the course of his tenure. Highlights of his many accomplishments at MasterCard include the creation of a multi-million dollar information products business and being named the company’s first chief data usage officer. As New York’s leading catering and special events company, Great Performances (GP) is known for contemporary American cuisine, locally sourced seasonal ingredients, artful presentation and gracious service. GP offers a wide variety of hospitality services to non-profits, corporations and private clients. The company is the exclusive caterer to many of New York’s most prestigious institutions, including Brooklyn Museum, Jazz at Lincoln Center, Brooklyn Academy of Music and The Plaza, and operate more than a dozen restaurants, cafés

Contributing Writers Warren Bobrow Morgan Tucker Fred Sampson Jeff Kravet Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2019 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

and concessions, including Dizzy’s Club Coca-Cola, The Norm at Brooklyn Museum and GP’s own Mae Mae Café. Great Performances promotes sustainable food practices through its organic Katchkie Farm in upstate New York, educates children about healthy eating through support of The Sylvia Center and offers an emerging artist scholarship program to eligible service staff.

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NEWS

LEGISLATION

NYC Council Set to Debate Foie Gras Future on Restaurants’ Menus

ew York City may join California in banning the sale of fattened duck and goose liver - aka foie gras. City Council member Carlina Rivera is pushing a bill that would prohibit restaurants and vendors from offering the classic French delicacy on grounds it involves animal cruelty. Foie gras is made from the specially enlarged livers of ducks and geese that have been force-fed corn. Under Rivera’s proposal, violations would be a misdemeanor punishable by fines of up to $1,000 and a year in jail. A California law banning foie gras

proved controversial, and provoked a six-year legal battle that last month had the U.S. Supreme Court refusing to hear a challenge to the 2004 ban, and leaving in place a 2017 ruling upholding it. But Rivera dismissed the notion of her proposal having any broad impact in a city known globally for its restaurant industry, telling the New York Post that foie gras is “not part of the diet of everyday New Yorkers.” While California is the first U.S. state to ban foie gras, New York would not be the first city to do so. A similar ban was passed in Chicago in 2006

4 • March 2019 • Total Food Service • www.totalfood.com

and existed for two years, until the Chicago Council voted to repeal it in 2008. The battle against a proposed ban is being led by Arian Daguin. The entrepreneur is the founder and CEO of D’Artagnan. “Today I need to ask you to channel your passion for food into advocacy for the industry in a matter of vital importance to ALL lovers of fine cuisine,” Daguin said. “As you may know, after the recent reinstatement of the California ban on foie gras, animal rights activists in New York City are emboldened and have introduced legislation to ban foie

gras sales here in New York City. I am asking you to fight this proposed ban with me. The logic and belief behind it is faulted. The claims that hand feeding these ducks is stressful is simply not true. And any ban here will set a dangerous precedent towards forbidding all consumption of meats.” Daguin’s position is that Foie gras production is humane and in the mainstream of animal agriculture. “If one looks to scientific studies and not to extreme anti-meat activists for information, it is clear that claims of animal cruelty are simply not supported by the facts.”

March 2019 • Total Food Service • www.totalfood.com • 5

NEWS

PACKAGING SOLUTIONS

Solving The Challenges Of Home Delivery

ome Delivery is no longer a question or an experiment, or even a point of difference. The consumer expects delivery just as they expect every business to have a website. Long gone are the days that all meals are prepared and eaten at home. The evolution of our lifestyle to a state of “on demand” and advancements in smartphone technology have enabled that transition Fueled by a world of “apps,” it’s no longer necessary to travel anywhere to “shop” for anything from toothpaste to designer clothing, as companies like Amazon bring the world to us, often with same-day delivery. Nowhere is that expectation higher than among the Millennial generation. If there is any doubt as to the magnitude, or impact, of the shift in buying behavior, consider the data gathered by one major casual dining chain during a controlled 90-day test. Within the same market area, half the stores contracted with Uber Eats for home delivery, while the other half maintained their standard take-out offering. Same-store sales for the 90 days showed a decline of 7% in the stores offering standard take-out (consistent with chain-wide performance), while the stores offering Uber Eats achieved an increase of 9% for that same period – a 16% swing in results! Other chains have reported same-store increases of more than 22%, confirming that home delivery is here to stay. Several foodservice operators who have experienced the greatest

quality for the 20-30 minutes in transit. It is especially critical with French fries, wings, chicken or other fried foods where maintaining texture is essential to the taste profile. The same chain that performed the 90-day test with Uber Eats also performed tests of packaging, to determine which closed package would minimize sogginess of their fries and maintain original food texture, while still retaining temperature. The chart below summarizes the test results. The crisp food container in the success with Home Delivery have implementing an app that made pregraph is a patented family of packfound that the same consumer atprogrammed suggestions to consumaging currently in use at over 12,000 titudes and technology that impose ers, based on each item they selected. locations. This Crisp Food Technoloadditional costs and workload can The suggestions were logical choices gies® line from Anchor Packaging of also drive higher average check size, for complementary items to enhance St. Louis, MO, originally developed to greater profitability, and lower food the meal, including dessert. The inkeep fried chicken hot and crisp in sucost percentage. How? By pairing an crease in average check size, made up permarket displays for up to 4 hours, app with a self-delivery offering. primarily of the restaurant’s highest has been adapted for the restaurant An app should be far more than margin items, helped offset the added industry to address the challenges asa copy of the menu to view on a cell cost of delivery. sociated with Home Delivery and has phone. Traditional takeout is pasOne of the most significant chalexpanded to a variety of shapes and sive by nature; the consumer views a lenges facing the foodservice operasizes. Chains using this product have menu to decide what to eat, then plactor wishing to offer Home Delivery is reported results that surpass any other es the order. Research has shown that the question of how to maintain food packaging alternative. Home Delivery customers are According to Technomic’s far less price-sensitive than Consumer Direct study, 44% dine-in or eat-in customers. of consumers blame the resWith a properly designed taurant for a negative Home app, there is a virtual salesDelivery experience, not the person who is upselling the delivery service. To protect most profitable sides, desyour brand and successserts, beverages, and other fully grow in this new maradd-ons to every customer. In ket area, thorough testing of a study done by a large, wellfood texture, taste, and temMolded Fiber Paperboard Foam Crisp Food Container known chain, average check perature after a 30-minute size increased by 32% after delivery is critical.

6 • March 2019 • Total Food Service • www.totalfood.com

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NEWS

SHOWS

Imperial Dade Shares Expertise and Products At 13th Innovations Expo

mperial Dade’s 13th Annual Innovations Expo will be held on May 1, 2019 at the Meadowlands Exposition Center in Secaucus, NJ. This event will be the best opportunity for buyers to see the latest in foodservice packaging and equipment, janitorial supplies, floor care equipment, and more. Over 150 exhibitors will display thousands of products. There will be an emphasis on sustainable solutions that will help attendees comply with local regulations, achieve LEED certification, and meet their individual sustainability goals. Seminars will be offered on topics including green cleaning, disinfection protocols, floor care, food safety, online reputation management, and cost saving initiatives for restaurants. The Women’s Leadership Panel Discussion will feature a group of accomplished women working in the foodservice and facilities maintenance industries and will be moderated by the multi-faceted entrepreneur Ally Love. Small bites and beverages will be served throughout the day including samples from Ben’s Deli and more local favorites. Attendance is free and open to members of the trade. Online registration, a schedule of events, speaker bios, and other details are available at www.ImperialDade.com/Expo.

Founded in 1935, Imperial Dade is a leading distributor of food service packaging and janitorial supplies in the United States and Puerto Rico. Since CEO Robert Tillis and President Jason Tillis assumed their roles in 2007, the company has grown

8 • March 2019 • Total Food Service • www.totalfood.com

both organically and through 17 acquisitions to become a leader in the industry. The company operates 29 locations nationwide. For additional information, please visit www. imperialdade.com.

The Innovations Expo is an opportunity for customers to literally walk through our catalog. In one day, attendees can see and touch thousands of products, finding solutions to their individual needs,” said Laura Craven, Director of Communications & Marketing, Imperial Dade

March 2019 • Total Food Service • www.totalfood.com • 9

MIXOLOGY

WITH WARREN BOBROW

The Spanish Style Gin & Tonic

o you remember the genre of motion pictures named the Spaghetti Westerns? Do I see a glint of recognition over there? Perhaps you’ve heard of The Good, The Bad, and the Ugly? Well, you may be a bit young for Westerns, but these fantastically authentic, Westerns were filmed, not in the United States, but in Spain! It’s probably a reach to imagine the actors- those faces were not American ones, but very, very European- look at their teeth for clues. At any rate, Spain is the topic of this piece, and the way that the Gin and Tonic is made in Spain, brings me back to the Spaghetti Western genre. You’re always looking for a way to bring sales forward. New ideas are hard to come by when you’re slogging through that 1000th Vodka Soda with Lemon. How boring! As a bartender/ mixologist, it is your responsibility to make intelligent responses when your boss, owner, investor, friend, guestwhatever, and whoever asks for a Gin and Tonic. And how will you do this?

Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary

By watching the Spaghetti Westerns of course. To fully appreciate the flavor of a Spanish Style Gin and Tonic, you must first understand, deeply- the principal of Terroir. Quite simply, Terroir is the taste of the place. You must have this understanding to expand your mind, and that of your guests. Who will teach this to my guest? You, of course will now want to teach your guest about Terroir and fun. But how will I do this? Well, again it comes back to the Spaghetti Westerns. The territory that is Spain is not all Barcelona or Madrid. There are miles of canyons, deserts and open ranges that, for a film-maker is the perfect

10 • March 2019 • Total Food Service • www.totalfood.com

background for a Western movie. Especially one that has Clint Eastwood shooting up less fortunate foes. I’m a massive fan of Lee Van Cleef, the late-New Jersey native who also fit in to the overall scenery in a more or less- authentic fashion. Eli Wallach, the late actor who played Tuco, in the Good, the Bad and the Ugly, lived his years out, not in balmy Beverly Hills, but in New York City. I bring you at least from a flavor perspective to a place where Gin and Tonics get a much-needed lift. Spain is the precipice from which the Gin and Tonic takes its path. The flavors are grounded in fresh herbs. Think

Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

about the landscape in the picture that I painted in your mind from the Spaghetti Westerns. The unforgiving earth, rock and dust, no rain except for floods. A harsh existence where roaming cattle eat every last leaf of anything that grows out of the ground. Flavors like the herbs that grow in the chaparral have to be pretty tough ones to survive. Let’s take those flavors and apply them to the principal of the Spanish Style Gin and Tonic. This is an entire art form that probably hasn’t hit your local watering hole yet. It may never, unless you help. You can start by renting a Spaghetti Western to get into the spirit of creating some delicious drinks. Put yourself in the mindset of the 1800’s and use herbs that come from arid environments, like Spain! Where, coincidently they are having a Gin and Tonic Renaissance. Please pay attention to the world outside our fast-food driven country. You might make a couple more bucks along the way, by showing your excitement for flavor! Tuco and Tonic Really a Gin and Tonic- but you get the gist… (Author’s note: my drinks

continued on page 118

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March 2019 • Total Food Service • www.totalfood.com • 11

NEWS

OBITUARIES

Industry Mourns Passing of Legendary Restaurant Depot Founder Jerry Cohen

“T

he man was a legend, he changed the face of the foodservice industry from the Atlantic to the Pacific,” noted long time friend and business associate Joe Lehr on the passing of the legendary Jerry Cohen. The Brooklyn, NY native Cohen created Restaurant Depot in 1990 in Elmhurst, Queens. Metro New York City has long been known as a hub for generating some of the more incredible business success stories. In the food service industry it would be difficult to find one more fascinating than Restaurant Depot and its founder Jerry Cohen. As he toiled at a single unit cash and carry food outlet catering to restaurants and bodegas in Queens, the germ of a great idea was forming in Cohen’s head. He had seen the proliferation of Warehouse Store concepts in a variety of industries including home improvement and electron-

ics. Cohen was convinced that the warehouse concept could work to provide restaurateurs and food service operators with a one-stop shop for both food and equipment/ supply needs and Restaurant Depot was born. By the summer of 1994 Restaurant Depot was a division of Jetro. The Elmhurst warehouse had done so well, with sales volume of more than $100,000 a week, that the company began to open new outlets, including one in Pompano Beach, Florida. That success has morphed over the past three decades with the vision of a talented management team led by Jetro’s Stanley Fleischman. Working hand in hand with Jerry Cohen’s son Larry Cohen and son-in-law Clark Pager, the firm has built a national footprint

[Jerry’s] success in business was matched by what an incredible person he was,” said Joe Lehr, Glissen Chemical. 12 • March 2019 • Total Food Service • www.totalfood.com

that with last month’s opening in Wilkes Barre, PA and Milford, MA totals 134 stores. Restaurant Depot offered no credit or delivery service, fielded no salespeople or displays, and did not advertise in the mass media. To become a member required a resale or business license. In addition to low prices, Restaurant Depot offered the convenience and flexibility of buying in odd lots from day to day. Restaurant Depot offered restaurateurs savings of up to 30 percent on more than 10,000 items, ranging from produce to paper goods

and flatware. About half of these customers’ savings came from eliminating trucking and delivery overhead, and the rest derived from high volume and a no-frills location with more than 55,000 square feet of selling space. These customers included delicatessen and coffee shop owners, as well as schools and other institutions. Staffers were helpful in advising customers on the kinds of equipment and products they would need to open their own businesses. At this time Restaurant Depot was also open to the public, with Cohen describing housewives as constituting five to ten percent of the warehouse’s business. Jeff Weinstein of the Village Voice visited the store in 1992, noting its ‘elephantine’ shopping carts and bargains such as 24 eight-ounce bottles of San Pellegrino water for $12.95. As the industry mourns the passing of Cohen, some 30 years later his vision has evolved into a nationwide success story with 100 plus stores coast to coast servicing the needs of the restaurant and food service professional. Glissen’s Lehr said it best: “His success in business was matched by what an incredible person he was.”

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March 2019 • Total Food Service • www.totalfood.com • 13

NEWS

TABLETOP EVENTS

Forbes Launches FortyOne Madison Metro NYC Foodservice Agenda With April Event

he New York Tabletop Show® has emerged as the nation’s ultimate tabletop showcase. For the restaurateur, hospitality operator and the equipment dealer and supply professional the MidtownManhattan event is a must-see to experience what’s new and fresh in tabletop. This year’s event scheduled for April will be headed up by FortyOne Madison’s director, Sr. Vice president Kristi Forbes. An abundance of new products will be on display starting April 2nd through the 5th for more than 120 of the world’s most renowned brands in tabletop in FortyOne Madison Madison’s 95+

Kristi Forbes, FortyOne Madison

permanent showrooms. But this isn’t Forbes’ first foray into the tabletop business, who ascended the executive management ranks at AmericasMart Atlanta over the past 25 years. “I first started in gifts and then the last 10 years I was doing housewares and tabletop and so I’ve visited FortyOne Madison many times before,” she admits. “I’ve never missed a Tabletop show and came here primarily for inspiration. FortyOne Madison is the epicenter of tabletop and what AmericasMart did was prep me for this job from a perspective of relationships.” Thanks to a variety of connections under Forbes’ belt, from the brands within the showrooms to the tabletop trade press this new position was a natural fit for Forbes who looks to build upon what the facility has already achieved and continue its notoriety as a global leader in tabletop. She wants to continue the previous set strategy of targeting the right brands and branding the building in general. In addition to leading a leasing team responsible for tabletop, gift, housewares and gourmet categories of showrooms, Forbes was also instrumental in creating and organizing numerous image-building and traffic-driving special events for her customer base. With thorough knowledge of the industry, Forbes has already

14 • March 2019 • Total Food Service • www.totalfood.com

The convenient Midtown Manhattan location makes 41 Madison the ideal setting for the busy foodservice professional to plan their tabletop strategy

seen a tremendous growth in foodservice and hospitality at FortyOne Madison. “Many of the brands have showrooms here that have established dedicated hospitality programs,” she explained. With two Tabletop shows a year, everyone in the business focuses on NYC to attend, including many restaurant owners, hotels and more, Forbes added. For the Metro New York foodservice tabletop buyer, FortyOne Madison has evolved into a 52week resource. “Since many of the showrooms are open daily for appointments with restaurants, chefs, hospitality professionals and the dealers and designers that support them now come in throughout the

year to directly meet with these tabletop brands,” she mentioned. In general, the tabletop niche has become quite popular thanks to the involvement of social media and the entertainment factor that many are now becoming interested in. Thanks to things like cooking shows, food networks, bloggers and social media influencers, more and more consumers are taking an interest in tabletop, which in turn means continued interest in retailers. “People want to know about these [tabletop] products and how to use them,” Forbes explains. Forbes recognizes the importance

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March 2019 • Total Food Service • www.totalfood.com • 15

CHEFCETERA

Philippe Corbet Executive Chef, Lulu Kitchen, Sag Harbor, NY

Philippe Corbet, Executive Chef, Lulu Kitchen

rench born Philippe Corbet grew up in a family of chefs and developed an expert knowledge of food at an early age. He formally studied the art of cooking in France, earning a four-year chef’s degree and graduating first in his class. From there, he worked in a variety of Michelinstarred restaurants – including the famed Georges Blanc in Vonnas Ain – where he honed his skills and developed an interest in world cuisines. He headed to the United States at the age of 24 and landed in several top restaurant kitchens through the New York area including Bouley. In 2016 Corbet joined the team of Montauk Asset Holdings and launched Lulu Kitchen & Bar where he has created a menu built around a custom wood-fired grill.

Some mouth watering examples of Chef Phillipe Corbet’s cuisine from Lulu Kitchen (All photos by Eric Striffler)

Total Food Service had the opportunity to talk to Philippe Corbet about his inspirations, trainings, and ambitions for Lulu Kitchen & Bar. What inspired you to become a chef? Becoming a chef was my second choice. I always wanted to be a photographer, but at 17 there were not too many opportunities in this trade. So I decided to become a chef. I grew up in a chef family - my grandfather was a chef, who earned two Michelin stars in the 70s. My uncle was a pastry chef as well as my brother. However the most significant influence I had was from my father. He inspired me to develop a passion for cooking. Although he was not a chef, the memory of cooking with him and enjoying family

16 • March 2019 • Total Food Service • www.totalfood.com

dinner ignited that passion. Where did you receive your formal training? I enrolled myself in a cooking school program Le Fontanil in France. The program included both in class work and an apprenticeship in a restaurant. I was lucky enough to work in a Michelin star restaurant in my hometown L’auberge Lamartine. Following this I spent three years as an apprentice at Georges Blanc, a three star Michelin restaurant. During your time in France which restaurants did you train in? Which was the most memorable and why? My first restaurant kitchen was L’auberge Lamartine. I had no idea what I was doing, but the culinary

team took the time to teach me and ultimately became my second family. They are the reason why I became so passionate about cooking and the restaurant life to this day. I was there for two years as an apprentice and came back as a line chef three years later for two more years. They gave me the tools and the passion, but most importantly they gave me the understanding that all chefs are all brothers and we are a family. I lost my father at 16 and they gave me the structure that I needed to choose the right path in my life. The most important thing than I learned is that my team is the most important part and helps me grow as a chef. Why did you decide to come to the

continued on page 126

March 2019 • Total Food Service • www.totalfood.com • 17

NEWS EDUCATION Culinary Cultural Exchange Brings Top Chinese Chefs and CIA Faculty Together

he Culinary Institute of America welcomed top chefs and food industry leaders from China to its Hyde Park, NY campus last month. The visit was part of an international exchange of ideas called the Food Forward Forum, with a goal of supporting greater large-scale food sustainability and healthy cooking practices.

During the visit, the Chinese chefs learned from CIA faculty about the college’s Menus of Change® initiative, which focuses on making food systems more sustainable and meals healthier by bringing vegetables and delicious plant-based recipes to the forefront while having meat protein play more of a supporting role. Making the forum true exchange, CIA chefs will also learn

Chinese culinary techniques from the visiting delegation. “This is an opportunity for our faculty members to broaden their horizons by both teaching and learning from colleagues from another culture who have a different culinary style and technique,” says Dr. Michael Sperling, CIA vice president of academic affairs. “This kind of exchange will help expose Ameri-

can palates to authentic, traditional Chinese cuisines, while sending our guest chefs home with methods and techniques that are both good for the environment and the dining public in China.” CIA chefs demonstrated the preparation of a Western-style plantforward menu for the visitors from

continued on page 120

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March 2019 • Total Food Service • www.totalfood.com • 19

NEWS

GREEN & SUSTAINABLE SOLUTIONS

How Restaurant Managers Can Get Customers To Stop Sucking in 2019 Article contributed by Gallagher, 20 Lemons LLC

Ryan

ustomers suck—it’s how they’ve behaved for decades. However, across the nation, restaurant owners and legislators are putting a stop to this behavior. No one can keep customers from asking for extra napkins or sending back food that they “didn’t order,” but restaurant patrons’ use of plastic straws can be restricted. Up until about two years ago, the average American sucked down beverages through plastic cylinders without any idea that what they’d use for 30 minutes would take more than 450 years to naturally decompose. Nor did the average American understand the amount of energy it would take to recycle their single-use plastic product. But now, there is no doubt that the topic of single-use plastic pollution has permeated boundaries between passionate “greenies” and everybody else— making the conversation part of daily American dialogue. As a result, states, cities, and businesses all around the U.S. have begun to restrict or ban single-use plastic—many starting with the plastic straw. “Straws seem to be the first step

for businesses to denounce single-use plastics,” said Zack Karvelas, a Fellow for Outreach at Clean Ocean Action (COA) and a working member of their campaign against single-use plastic. “COA gives businesses the framework for eliminating, reducing, and switching out their single-use plastic products for viable alternatives starting from straws, to takeout containers, and many more.” A necessary service, considering

20 • March 2019 • Total Food Service • www.totalfood.com

that Americans use more than 500 million straws per day, according to the National Park Service. Hawaii and California have pending legislation that would outlaw plastic straws; cities like Malibu, CA, Seattle, WA, Monmouth Beach, NJ, and Miami Beach, FL have successfully passed bans on straws. While legislation can take years to pass in some cases, businesses of all types have begun this process on their own. Large companies

like Starbucks and Royal Caribbean Cruises, all the way down to local NJ businesses like Americana Kitchen & Bar and Langosta Lounge have decided to eliminate the use of plastic straws. “We stopped using plastic straws on February 6th, 2017,” said Constantine Katsifis, President at Americana Hospitality Group and owner of Americana Kitchen & Bar. “It was an uphill learning curve with our customers because people didn’t really get it. But, now it’s in the news and people appreciate it.” After learning about the idea at Animal Kingdom in Orlando, FL, Katsifis and company made the switch. Without any real marketing campaign to warn or educate customers, the restaurant group made the leap to a biodegradable, paper straw substitute. “Marketing isn’t my thing. But we did a Facebook post when we first eliminated all straws, which meant 900,000 less straws per year,” said Katsifis. “The first time a person runs into this, it can cause some minor challenges. But we ignored it. If the customer didn’t want the paper straw, then we didn’t have a straw for them. Now, no one’s asking me why we don’t have plastic straws, I

continued on page 106

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TREND TALK

WITH JOYCE APPELMAN

Snapshot on CBD Oil Q&A With Chef Andrea Drummer

Public Relations and Special Events for Total Food Service and previ-

ealth departments in New York and other cities are banning restaurants from selling CBD-infused food and beverages, putting an unexpected halt to a booming industry. Why is CBD coming under such intense scrutiny as a food additive, when CBD itself is finally legal to sell and use? The world’s foremost cannabis and CBD chef, Andrea Drummer, a former drug counselor turned definitive expert on edibles and cannabis is also the recipient of the first set of on-site conception license for the city of West Hollywood. She is the go-to cannabis food and beverage personality, featured on Netflix shows “Chelsea Does” and “Cooking On High”, and was recently named among the 10 Top Cannabis Chefs in the country. In addition, she’s the Food Editor for cannabisMD—the leading unbiased non-advocacy cannabis and CBD education platform. Chef Drummer explains the circumstances that have led to CBD being banned as a food additive What sparked your interest as a child in cooking? I grew up in South Florida. I have fond memories of traveling back and forth to my parent’s hometown in Georgia stopping on farms and orchards to pick fruit in season like plums and

Joyce Appelman, is the Director of

blueberries. My grandmother was tickled that my mom would make preserves out of the fruit. I was curious about the cooking process as well as the tastes for each part of the fruit or vegetable. I would watch my mom cook and always ask questions. But being a southern gal, I didn’t think of cooking as a career. Tell us about your career path. I began my career as a youth advocate and anti-drug counselor with organizations like Planned Parenthood. Wanting to transition from non-profit to pursue my passion, I attended Le Cordon Bleu, Los Angeles. That’s where I experienced an extreme shift in consciousness, and since then I have been a pioneering force in the culinary and cannabis industry, starting my cooperative, Elevation VIP in 2012. I am a staunch advocate for the legalization of marijuana, and I have gained a wealth of knowledge working with local activists and allies while in-

novating edible cuisine to access the full properties of the cannabis plant. I have shared my expertise by partnering with The James NoMad Hotel in New York by curating an in-roomdining CBD infused menu that is currently available for guests. Who were some of your mentors that have made an impact on your career? Chef Grant Achatz was phenomenal at his craft and after being diagnosed with cancer, he cooked his way through that ordeal. At one point I was a strict vegan, but still cooking meat products for my clients. His story encouraged me to really use all of my senses, let my taste buds lead me. Anthony Bourdain was a huge influence on me. I learned from him to study your craft, that artistry does not have to be confined to one thing, that you could be a culinary artist, a food writer, an author of books, and then take it to a different level. Where did your interest in CBD oil for cooking come from? After graduating from Le Cordon Bleu, I began cooking professionally and in my 30’s started experiencing different aches and pains. While working I was using my body and muscles at capacity. I had injuries to my back and arms. Doctors prescribed a

Chef Andrea Drummer prepares some of her CBD oil infused cuisine.

22 • March 2019 • Total Food Service • www.totalfood.com

ously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

variety of medications that I had no interest in taking. After six months of just dealing with chronic pain, I was introduced to the CBD as an alternative and that did it for me. My personal experience led me on this mission to share the benefits of CBD oil. We are a little confused, how can the City of New York ban something that wasn’t legal, to begin with? CBD is legal in all 50 states, but the problem is the FDA does not regulate it. There’s no regulation to implement the use of CBD products. Different products are out there and we don’t know how they’re processed. It’s a very new industry with no guiding light. We need guidelines so we are able to trust in the products that we are ingesting. Let’s go back to basics, what should the goal of a chef/restaurant be to add CBD as an ingredient? Is it a fad? My goal for the concept is of course to have a great culinary experience but also to provide insight into the products and the health benefits.

continued on page 24

March 2019 • Total Food Service • www.totalfood.com • 23

CBD Oil Trends, from page 22 I think this is too huge and the benefits are grand. So no I don’t think it’s a fad at all. We are in the beginning stages and the industry has to figure out how to grow, regulate and share guidelines and instructions on how to actually use them properly. So teach us. Is there a flavor profile to CBD oils in a recipe? Some of them do have flavor profiles or additives, but the ones that I use do not. You know you have to be careful about again how they process it. I use a really amazing high-quality olive oil to mix in the CBD. The CBD oil doesn’t compromise the flavor component of the food. That may be an easier way for a chef to actually be able to use CBD because they are more familiar with traditional olive oil. What are some of your suggested CBD oil recipes for restaurants looking to add it to the menu? A chef can get started creating CBD infused salad dressings. That’s an easy way to add it to their menu. They are really great because they’re pretty straightforward to make and the calculations are easy to apply and manage. You’ve been a regular on cooking shows that focus on cannabis. How are those shows helping the CBD culinary industry grow? They are bringing awareness to CBD. We are normalizing the conversation and the industry while sharing information. When we went for comment last week to the major broad-line distributors last week, we spoke to deaf ears. How and when do we get the distributor community on board? Distributors are waiting to hear more about regulation and implementation. I think we will get them on board as this whole crackdown improves in time and with regulation. I know California is a totally different

situation. In the meantime, where can a chef source CBD oil and recipe ideas? There are tons of books on the market in fact I have one out there on Amazon, Cannabis Cuisine: Bud Pairings of a Born Again Chef, a few of my colleagues have great books out there including a cocktail book including: • Edibles: Small Bites for the Modern Cannabis Kitchen by Stephanie Hua w/ Coreen Carroll • Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks & Buzz Worthy Libations by Warren Bobrow • Mary Jane: The Complete Marijuana Handbook for Women by Cheri Sicard • The 420 Gourmet: The Elevated Art of Cannabis Cuisine by Jeff The 420 Chef And a few online CBD resources: • https://isodiol.com/ • https://anandahemp.com/ • https://www.cwhemp.com/ extra-strength-cbd-oil • http://www.clubkindness.org/ What impact will CDB oil have on the sale of alcohol in a restaurant? I’m actually hosting a panel at the Nightclub and Bar Show in Las Vegas in March discussing this topic. One of the panel speakers has seen their sales increase. Right now we’re adding it to cocktails. We’ll be able to determine what it means as we track the sales. We are going to see a great increase in profits. You work with cannabisMD, how can they assist the operator looking for more info? I’ll be writing at length merging the cannabis and the food world in my column, about resources and recipes and things that people are interested in with my hope to improve the gap between the industry, the culinary artist and the community.

24 • March 2019 • Total Food Service • www.totalfood.com

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CONTRIBUTED BY VALIANT SOLUTIONS NEWS PAYROLL SOLUTIONS Transparency Amidst Complexity: Understanding and Meeting NY Pay Stub Compliance Laws

s more and more legislation is passed within the State and Federal labor agencies, there is a growing focus on regulations surrounding wage transparency to employees. One of these surrounds the need to provide accurate and detailed explanation of wage and labor rates on pay stubs. While this hasn’t seen its face on the Federal level, State legislation such as the New York Wage Theft Prevention Act (WTPA) has begun to lead the charge to ensuring that complete visibility into wage rates, deductions, and various wage variances are evident on each pay stub given to employees. New York is just the first of states to initiate this type of detail, but other states such as California are following suit. What is Pay Stub Compliance? Essentially, the WTPA mandates that all employees must receive a pay stub that not only outlines their gross pay, but also provides comprehensive detail on how that pay is broken out. For many industries, this can be a straightforward approach; however, for the hospitality industry, it is a complex task – and one that many companies have a struggle in adherence. For hospitality, wage rates are not entirely fixed. There is a multitude of factors that go into the wage and labor rates, depending on the type of position or shift an employee is working. Some of the complexities can include (but are certainly not limited to): • Blended Rates: An employee may work Front of House (FOH) and Back

of House (BOH) during a given work week. The Fair Labor Standards Act (FLSA) require that all hours worked performed at two or more rates, overtime must be paid out at a blended overtime rate. These are typically two separate pay rates, and without the ability to discern between the two in a Payroll Management Solution, this can be a manual process to determine the appropriate overtime premium rate the employee should be paid. • Meal Allowances and Credits: Many organizations will provide a meal credit or allowance for staff, depending on their shift and their time worked. This is a deduction that needs to be shown on the pay stub in order to remain compliant. • Tip Credits and Tip Pooling: One of the biggest challenges is the ability to calculate minimum wage while having a tip credit applied to their pay

26 • March 2019 • Total Food Service • www.totalfood.com

rate. Whether a company decides to institute tip credits per wage rate, or creates a tip pooling program within their business, the calculations behind tip management and the ability to accurately display this information can be a challenge. • Overtime Rates: Companies that have employees incurring overtime not only must follow the guidelines on overtime pay rates, but also must accurately display what the overtime hours are, the overtime rate, and factor this – in detail – on the employees’ pay stub. • Tax Deductions: In order to comply with the WTPA and the IRS, the tax deduction must not only be accurate based on the pay rate, shift, tips, and other factors – it must also clearly be displayed on the pay stub in compliance with their time worked. Again – in a simple industry this may not be a challenge, but in hospitality this is a

challenge, and one that without the proper visibility and automation can be difficult. • Benefits and other Deductions: Whether a company offers any other programs, such as benefits, transit cards, 401K or other deductions, they must be displayed on the pay stub – in detail. So what kind of complexity are companies facing with respect to Hospitality? Let’s take an example of a blended rate, which is fairly common, but the calculation can be complex if you want to remain compliant (see the chart to the left). In order to remain compliant, the key is to ensure you are calculating the pay rates, the overtime, and any deductions in a manner that is fair to the employee and within the NY State FSLA standards. This can be daunting, but there are some ways to make this less cumbersome (we’ll touch on that later in the article). The Risks of Not Complying Not complying with the WTPA, particularly in NY, can result in fines to the employer. The first is pay notices. Employees must receive pay notices at the time of hire and/or if there are changes in information on the pay notices in order to remain compliant. Failure to provide such notices = $50 per employee per day In addition to pay notices, the state requires a provision of a “proper wage statement” for all employees. This is a

continued on page 119

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MEET THE NEWSMAKER

Tom Loughran Vice President/General Manager, IRFSNY Show

or nearly 20 years of his career in trade shows, Tom Loughran has an insightful perspective on the coming changes for the food industry in New York as well as the rest of the country for 2019. Surrounded by the culinary industry, Loughran has noted the continual trends he’s observed as emerging for the current year and shares his wisdom for restaurants and foodservice professionals to harness the power of trade shows for greater business success.

lize technology to enhance that experience. We have a new programing which for a nominal fee they can get five guaranteed meetings with some of our key buyers. In order to accomplish that we invested in state of the industry software. Jubilee software is an appointment setting system that enables attendees to make appointments before they come to the show. It creates an efficient experience for both the attendee and the exhibitor so they know who’s coming to their booth and they can be prepared for the meeting.

You’ve had a couple of years now to lead the IRFSNY show. Can we get your thoughts on how it has evolved? One of the biggest areas of focus since I’ve come on board is the quality of our attendance. We listened to our exhibitors and focused on replacing what we call family and friends with true restaurant and food service professionals. We did that by moving to a paid model to ensure that folks that are coming to the show are part of the industry. The next step was to hire a key buyer manager. Her job is to go after high volume independent multi unit operators with two to 15 restaurants and of course food service decision makers from corporations, hospitals and universities. This focus on quality has come as a result of a huge effort that has paid off for our exhibitors.

The show’s timing is great with NAFEM just concluding. Can you talk about some of the equipment supply innovation that attendees can expect to see on the show floor? We are very excited because most of what was new at NAFEM is scheduled to be at the Javits for our show. Many of those manufacturers are excited to show their latest to the Metro New York buying community. There are a number of local end-user operators who did not attend NAFEM so this is a great opportunity to touch and feel the latest. Not only does the attendee get to see the piece of equipment but they get to talk to sales people. It’s a great venue to visit with a variety of different companies in one day to really compare not only the quality of the equipment but also the pricing and the people that you’ll be dealing with when she makes the purchase. When it comes to preparing for a major capital investment you need to make the

What else has led to maximizing the experience for your exhibitor base? We’ve really made an effort to uti-

28 • March 2019 • Total Food Service • www.totalfood.com

relationships are even more important today and trade shows fulfill a need of people wanting to be together. Secondly within a couple of aisles on our show floor, you can actually touch and test five different companies offering a similar piece of equipment that you are shopping for. Not to mention the fact that when it comes to food, there’s simply no replacement for being able to come to our show to taste and sample. I think the strength of the internet is its ability to build a simple way to reorder products that you have seen on our show floor. Tom Loughran, Vice President/Show Director, IRFSNY Show

right decision. There’s simply no better way to do that than being able to see that many pieces of equipment all in one or two days at our show. Can you explain why it’s still important to make the effort to come to a show rather than just going online? That’s a great question and I’m glad you asked it. I remember 20 years ago when the web began, there was a point where people were saying trade shows will go away because of the Internet. What has happened over the last 15 years is that trade shows have actually grown. People want to feel a connection and they want to know the person that they’re doing business with. Our show enables valuable face to face and personal relationships to be created and cultivated. I think that those personal

This show of all the shows that we ever covered has done the most amazing job of showcasing what’s new. How have you maintained that culture? It’s always been a priority. Once again here’s an example of how we use technology to help bring the latest and greatest to our attendees. We’ve built an automated process that enables exhibitors to easily manage their profile and add what’s new and show specials. We’ve made sure that with our mobile app that the attendee can easily access that info in the palm of their hand. From the very beginning, we have always had a featured product showcase that is mostly new products. Attendees can easily find the info in our new products lounge. What special events do you have planned for this year’s show?

continued on page 110

March 2019 • Total Food Service • www.totalfood.com • 29

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Tri-State Dealers & Consultants Tour NAFEM ‘19 In Orlando

he NAFEM Show returned to the Orange County Convention Center in Orlando, Fla. last month. Organized by the North American Association of Food Equipment Manufacturers (NAFEM), the biennial show featured innovative foodservice equipment and supplies from more than 500 manufacturers for food prep, cooking, storage and table service. “At The NAFEM Show, attendees saw a world where the business of foodservice equipment and supplies took center stage,” says Rich Packer, CFSP, The NAFEM Show chair. “Our attendees face real everyday challenges, from saving on energy and water costs, to increased competition in providing flawless dining experiences. When it comes to foodservice, consumers demand a quick, modern and memorable experience. Our exhibiting companies know this better than anyone and are here to help.” A highlight of The 2019 NAFEM Show is What’s Hot! What’s Cool! What Works!, which showcases the most industry-disrupting equipment and supplies. Products selected demonstrate quantifiable operator benefits such as energy efficiency, food safety, labour savings, eco-friendly materials or reduced footprint. This year, the focus was on equipment and supplies that have been tried and proven to make a significant difference in foodservice operations. Selected products will be displayed throughout the show floor in four unique lounges. “We were excited to feature these

success stories that have fulfilled a critical, unmet need or solved a problem for foodservice operators,” says Packer. “We highlighted gamechanging solutions and the positive impact they had on real-life foodservice operations.” Metro New York was well represented by a large contingent of dealers and consultants. “We understand consultants have to help their customers face real, everyday challenges, from saving on energy and water costs, to increased competition,” added Charlie Souhrada, CFSP, vice president, regulatory & technical affairs, NAFEM. Other highlights this year included the NAFEM Show Kick-Off Party, as well as the Friday night NAFEM Party. Throughout the show, The Theater offered attendees the chance to hear presentations from industry leaders about the latest E&S trends and technologies. Attendees explored multiple Innovation Lounge around the show floor — each told an exciting story about how a single equipment or supply implementation improved an operator’s business. The NAFEM show was, “a great way to kick off the New Year,” noted Bill Johnson, president & CEO, Welbilt. “With more than 10,000 attendees, the show brings together foodservice experts, culinary professionals and some of the most forward-thinking minds of the global foodservice equipment industry to engage on current trends, innovation, and to present their latest

continued on page 32

30 • March 2019 • Total Food Service • www.totalfood.com

Amerikooler’s Gian Carlo Alonso

Irina Mirsky Zayas of Equipex

(L to R) Carrie McDonald and Kelly Walsh of Carlisle

Lloyd Pans’ Robert Johnson

Comstock Castle’s Curtis Spake

(L to R) Enzo and Francesco Marra of Marra Forni

Catie Samaras of Elkay

Marsal’s Stephanie Martin

March 2019 • Total Food Service • www.totalfood.com • 31

EYE, from page 30 product line-ups. For Welbilt, it’s a valuable opportunity to connect with our channel partners, showcase our new products and share our vision for Welbilt and its brands.” Alberto Zanata, CEO, Electrolux Professional, agrees the networking element is the show’s biggest strength: “NAFEM is the one show in North America where we meet our industry partners. This allows us to work with our friends at FEDA, FCSI and CFESA to highlight the solutions we have developed to address the industry’s need for innovative solutions for simplicity, cost efficiency and sustainability.” The show will be on the move in 2021 after a trio of consectivue shows in Orlando. NAFEM ‘21 will return to New Orleans, Feb. 4–6, 2021 at the Ernest N. Morial Convention Center.

Micro Matic’s Soren Klitvang

(L to R) Ovention’s Aaron Ulmer, Chef Tim Klauder, Carolle Schreiber, and Lorne Deacon

Perfect Fry’s Michael Brick

(L to R) Javier Martinez and Raul Navarro of Mr. Winter

(L to R) Jeff Pak and Santo Bruno of American Range

Scotsman’s Brandon Levinson

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32 • March 2019 • Total Food Service • www.totalfood.com

Structural Concept’s Colleen Wilder

(L to R) Mike Andrus and Charles Kim of Turbo Air

Mike Orlando from T&S Brass

Turbo Chef’s Kimberly Portman

(L to R) Tuxton China’s Diane Arbourisk, Jennifer Rolander, and Steve Arbourisk

(L to R) Waring’s Eric Tochterman and Fabrizio Bottero

(L-R) Cassia Patel, Sarav Patel, Jenny Rodriguez, Swaroop Patel, Rasik Patel, Suzanne Meno, Jorge Abril, and Madelin Fernandez of IMC/Teddy.

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NEWS ASSOCIATIONS NYSRA: Shaping The Future Of The Restaurant Industry

his past year has thrown a lot of challenges at the restaurant industry across New York State, and the New York State Restaurant Association (NYSRA) has worked tirelessly every step of the way to fight for the interests of our members. Those efforts resulted in a number of key wins that protected restaurants and workers across the state, as well as meaningful changes that have strengthened the industry. NYSRA has fought, and is still fighting, a long battle to save the tip credit for front-of-house employees, expanded our core service offerings for our members, and undergone significant restructuring of our organization in order to better support the needs of members and the interests of the restaurant industry. And now we’re focused on what’s next. For those of you who stopped by our booth at the New York Restaurant Show in early March, you heard about this firsthand from our staff. NYSRA has made strides to keep pace with the changes in our industry and to refine our organization to best meet the needs of members and the restaurant industry both today and well into the future. For those of you that didn’t get a chance to chat with me or someone from the NYSRA team, I’d like to outline here some of the major new initiatives that we have launched. The Association has identified four core service areas as the pillars of member support: GROW, SAVE, ADVOCATE and PROTECT. Each pillar is specifically designed to address member needs and assist our members in achieving and maintaining success

within their restaurant. Our first pillar, GROW, was created to drive professional development, which NYSRA provides through we-

binars and seminars where members learn best practices in restaurant marketing, selling, finance and operations that will increase their sales and prof-

its. The NYSRA GROW team hosted their first webinar on February 20 and

continued on page 120

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March 2019 • Total Food Service • www.totalfood.com • 35

THOUGHTFULLY CURATED

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hese two words have redefined culinary presentation. Just listen to a chef’s detailed dissertation on that singular product that emphatically transformed their approach to plating. Diners have taken notice as well. Industry aficionados wax poetic about a bite or dish presented in a revolutionary vessel at one of Grant Achatz’s iconic establishments in Chicago or New York, gushing about the form as much as the food. And some will simply recount the two most influential pieces of dinnerware in American history presented at the Bocuse D’Or competitions in 2015 and 2017, designed by Martin Kastner and his team. I became a fan of the Crucial Detail portfolio about a decade ago when John Miles first brought Kastner’s design studio in to the Steelite network, allowing these masterful creations to reach a broader audience. It wasn’t until four years ago, though, upon witness to Team USA’s iconic presentation in Lyon, that I became obsessed. In an unprecedented display of creativity, Kastner inserter battery-powered heating elements inside the 2015 presentation platter to hold food at an ideal temperature when it reached the judges’ table. This galvanized my own personal commitment to Martin’s artistry and portfolio. Where others see the boundaries of design, materials, or even physics, Martin sees the opportunity to create and innovate. We often refer to tabletop designers as artists. Martin Kastner is undoubtedly an artist, but also an inventor, an en-

Morgan Tucker is the Director of Business Development at Singer M. Tucker and founder of LMT. Ms. Tucker advises a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. LMT is a thoughtfully curated brand of hospitality provisions that can be sourced through the Singer family of companies. To consult

gineer, and maybe even an alchemist. He consistently originates new ways to present food and beverage contextually. You may be familiar with the iconic Porthole. Created as a custom piece for the bar chefs at The Aviary in Chicago, this infusion vessel showcases striking cocktails all around the world. Martin is currently in the process of designing both a larger version and a more affordable alternative… stay tuned for more! Perhaps the single item I find most revolutionary is the Pop-up Arch. No other item in hospitality is worth more value than this $6 creation. A flat stainless clip elevates once a cork, card, or even amusebouche is placed inside, bringing new attention and intention to ageold traditions of fine dining. Currently, Martin is working on a collection of cooking tools designed to refine elements of traditional culinary processes. A spoon rest with elegance and stability, the Antiplate is a bottomless circumference of porcelain designed to draw focus to the plated

continued on page 114

36 • March 2019 • Total Food Service • www.totalfood.com

with our team, please email lmt@singerequipment.com.

March 2019 • Total Food Service • www.totalfood.com • 37

FIORITO ON INSURANCE

Avoid Costly Claims With Slip, Trip & Fall Prevention

estaurant workers face a variety of potential risks for common injuries that lead to lost time in the workplace and costly workers’ compensation (WC) claims for the employer. In an industry where working with knives or other sharp objects and/ or machinery plays a major role in food preparation, it’s no surprise that cuts, punctures and scrapes make up a third of restaurant claims reported. However, while these items may cause the most reported claims, a recent study revealed that slips, trips and falls resulted in 4.5 times more in paid losses and required more than twice as many days for employees to return to work1. For restaurateurs that have high deductible insurance programs, the direct costs are reflected immediately when they pay for the loss. In addition, a poor loss history will cause premiums to increase substantially and increase the risk of being dropped by the insurance carrier. In addition to WC claims, business owners can be responsible for accidents involving patrons, which occur anywhere in their establishment which are under their control, including parking lots. For example, the failure to clearly mark or address situations such as uneven pavement can lead to slip and fall accidents with liability falling on the restaurant for failing to take proper measures. So what can restaurant owners and managers do to mitigate risks? They

So what can restaurant owners and managers do to mitigate risks? They must assess any potential risks proactively, and work with employees on educating them about safe practices.

Robert Fiorito serves as Vice President with HUB International Northeast,

must assess any potential risks proactively, and work with employees on educating them about safe practices. Preventing hazards and ingraining safety best practices into a workplace’s culture can help prevent costly WC claims and lead to substantial long-term cost savings. Slips, trips and falls may be inevitable hazards in a public place like a restaurant. But they can be managed if you have a consistent program in place to monitor and control the most likely sources of problems. 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, the following are a few ways businesses can protect their employees, patrons and business associates from this workplace injury: • Maintain your physical worksite and common areas: Make sure your worksites are maintained in a clean and orderly fashion, including preventive maintenance of flooring materials. Among common

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hazards are mats and carpeting that are bunched or worn – and should be checked and replaced routinely. Tile floors and non-carpeted stairs can be dangerous when water is tracked in or liquid spilled; slip resistant surfaces can head off issues. Doors should allow visibility to the other side, and the right lighting will also minimize accidents – like side lights on doors and indirect lighting by elevators. Proper maintenance and hazard signage and a proactive approach can go a long way. • Exterior locations: This one is important since restaurants have people coming in and out frequently throughout the day. A cracked sidewalk or curb might not seem like much, but can pose a trip hazard for someone who’s distracted. Similarly, it’s important to have outdoor ramps to comply with Americans with Disabilities Act requirements, but they must be moderately angled for safety and carefully maintained during periods of rain, snow and ice. Exterior doors should be well lit, and be cov-

a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212338-2324 or by email at robert.fiorito@ hubinternational.com.

ered with slip-resistant mats placed inside and outside that are regularly replaced to guard against slick floors. • Establish a footwear program for staff: Designate safety footwear for your wait-staff and other employees. Establishing an official program where employers share in the cost of the footwear or purchase them for employees will ensure compliance.

continued on page 108

March 2019 • Total Food Service • www.totalfood.com • 39

NEWS

COST SOLUTIONS

What Is My Bottom Line or NOI?

he holidays are finally over and 2019 is in full swing! Have you had an opportunity to review your yearend performance (Profit & Loss) or (Balance Sheet) closing 2018??? At Strictly Restaurants our client’s books have been successfully closed for 2018, not even 5 weeks into the new year. When I say closed, I mean they have been fully reviewed by internal management and all outside CPAs. Have yours been completed and turned over for K1’s? Are you in a position to take additional funding from a Stand by Line of Credit be-

Are you in a position to take additional funding from a Stand by Line of Credit because your financials reflect a positive Net Operating Income (NOI)? cause your financials reflect a positive Net Operating Income (NOI)? Are you getting what you are paying for?

• • •

Here are more important questions to consider: • Do you know what your bottom-line is?

40 • March 2019 • Total Food Service • www.totalfood.com

•

Are you meeting payroll obligations comfortably? Are your vendors taking advantage of your restaurant? Are you getting paid a monthly Management Fee? Are the monthly sales tax ob-

continued on page 124

Jeffrey J. Lavelle, President + CEO, Strictly Restaurants

March 2019 • Total Food Service • www.totalfood.com • 41

THE FOODIE QUIPPER

WITH JOE FERRI

Robo-Cook II: At Work In Today’s Futuristic Kitchen

obo-Cook had been working alongside his kitchengardener, the Germinator at the Paddy O’Furniture Virtual Pub for some time. Together they led the fight for clean food, growing flats of microgreens, and nitrobrewing coffee, tea and Italian sodas. Rumors on the (pedestrian only) street swirled that they’d been transported from a future air-polluted Gotham by Porcupine.com (delivered by time-travelling drones). Porcupine had lost its bid to open a third second headquarters in San Francisco. Locals there - who were receiving universal basic income - spent their idle days protesting against any cafeteria equipment manufacturers who were not paying their robots at least $15/ hour. The company decided to manufacture their burgerflipping androids and micro-green gro-cabinets at one of their other-second-headquarters instead. Paddy O’s waitron, Rosie was out walking their cyborg pet Astro, when she was alerted to the famil-

iar “Danger, Phil Robinson, Danger!” coming from their 120 square foot kitchen. It seemed that not only had the walk-in door been left ajar, but the salad robot was out of pumpkin seeds. Jumping onto her Segway, she sped back past Uber Eats driverless cars. Upon arrival she discovered that: big data had already been transmitted from the appliances to upper management’s mobile devices, that an alert was issued to the headsets in the kitchen, and that HACCP violations had been recorded online. Because no fossil fuels were being burned, the tiny kitchen needed no

42 • March 2019 • Total Food Service • www.totalfood.com

external exhaust. It used a heat management system to move energy to and from foodstuffs as needed in the multi-purpose appliances, (including the zero-condensate dish machine); it was LEED-certified and green. Food miles were measured in centimeters, as much of the produce was produced in-house (also, they’d converted to the metric system for good measure). The layout was ergonomic, so only one ‘bot was needed to “man” the line; the equipment was all leased, in order that the most up-to-date hardware was on-hand. Firmware and menus were downloaded daily directly to each IOT appliance, as all were connected directly to the ‘net. The mini-combi-oven steamer was self-venting, as was the fryer. The clam-shell griddle featured chrome plating for heat retention and throughput. A Cook & Hold and a mini multicooker mixer kettle, and a sous-vide circulator completed the hot side battery, a blast chiller/ shock freezer rounded out the cold side, and a three-D printer created all of the garnishes. Robo-Cook was so proud of his workspace

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.

that he exclaimed “Honey, I shrunk the kitchen!”, but no one heard him as the place was a people-less self-serve take-out and delivery only. In today’s world, the machines all talk to each other, how come the people don’t? Even though some of my best friends are robots, most are industry folks who willingly shared much of their knowledge of these gee-whiz innovations at the recent NAFEM show.

March 2019 • Total Food Service • www.totalfood.com • 43

SCOOP FOH Debuts Pair of Hot New Designs Scoop says Artefact® by Front of the House® brings the subtle speckling, rawness, and handthrown feel of one-of-a-kind pottery to your tabletop with the unique advantage of actually being made of durable, commercial-grade porcelain. Available in two colors, Ash and White, Artefact® is the perfect

INSIDER NEWS

FROM METRO NYC’S FOODSERVICE SCENE

foundation for Perfectly Plated™ tabletop presentations. Soho® Collection by Front of the House® is a sleek and stackable plateware collection with a perfectly flat plating surface and modern raised rim that adds an edge to the traditional round plate. Soho® is available in 2 materials: white porcelain and brushed stainless steel. Soho® comes in various sized plates, bowls, cups, ramekins, pourers, teapots, mugs, and saucers.

Imperial Dade Acquires Joshen Paper & Packaging Artefact® by Front of the House

44 • March 2019 • Total Food Service • www.totalfood.com

Imperial Dade has entered a Management Services and Inventory Purchase Agreement, effective immediately, to manage, oversee, and operate the Edison,

New Jersey branch of Joshen Paper & Packaging (“Joshen”) through a three-month transitionary period and ultimately integrate operations into Imperial Dade’s existing Jersey City, NJ and Bordentown, NJ locations. “The addition of Joshen’s New Jersey branch represents another step towards creating the nation’s leading provider of foodservice disposables and janitorial supplies and is a good example of our M&A, finance, IT and operational teams’ ability to work together and creatively find solutions to grow our business.” Joshen Paper & Packaging is a Cleveland, OH based distributor of janitorial, sanitation, packaging and office supply products. Going forward, customers of Joshen’s Edison, New Jersey branch can expect the same exceptional customized service that Imperial’s customers experience today with an expanded offering of distribution solutions. Robert Tillis said, “We are committed to a smooth transitionary period and look forward to providing excellent service to the customers of Joshen’s New

continued on page 46

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Scoop, from page 44 Jersey branch and further growing our business in the tri-state area. Bob Reiner, CEO of Joshen, said “We are excited about Joshen’s New Jersey branch’s future under the leadership of Imperial Dade. Our customers can expect the same great service and responsiveness with access to a broader product offering going forward.” Jason Tillis said, “The addition of Joshen’s New Jersey branch represents another step towards creating the nation’s leading provider of foodservice disposables and janitorial supplies and is a good example of our M&A, finance, IT and operational teams’ ability to work together and creatively find solutions to grow our business.” Founded in 1935, Imperial Dade is a leading distributor of disposable food service and janitorial supplies in the Northeast, Mid-Atlantic, Southeast, Southwest and Midwest regions and Puerto Rico. Since CEO Robert Tillis and President Jason Tillis assumed their roles in 2007, the company has grown both organically and through acquisitions to become a leader in the disposable food service and janitorial supplies industry.

Grand Central Adds French Fare Scoop notes there are three Tartinery locations around town, but the newest one, in the center of the lower-level dining concourse in Grand Central Terminal, has some new features, notably tablecloths, a first not only for these restaurants but also for the terminal’s food hall. “The M.T.A. came to us because they were looking to change the experience in this area, make it more upscale,” said Nicolas Dutko, the Parisian who founded Tartinery, which features French-style open-face sandwiches served on china and glass, not paper or plastic. In Grand Central, it’s a semi-open enclave, somewhat Art Deco in style with a typical Tartinery menu of sandwiches (tartines), soups and salads, as well as a full bar serving a drink based on the French 75 called the Track 75.

Apple Doesn’t Fall Far From the Tree Scoop says it runs in the family. Cedric Vongerichten, 37, the son of the chef Jean-Georges Vongeri-

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46 • March 2019 • Total Food Service • www.totalfood.com

chten, has opened a restaurant blending Asia and France, just as his father did. When it comes to Asia, the younger Mr. Vongerichten looks not to Thailand, but to Indonesia, the home country of his wife, Ochi Vongerichten, a partner in the venture. This is his first independent move; he is still the executive chef at the West Village restaurant Perry St., owned by his father’s company. So the name, Wayan, meaning “first-born” in Bali, is fitting. The front of the restau-

Chef Cedric Vongerichten

continued on page 48

BOOTH #2007

March 2019 • Total Food Service • www.totalfood.com • 47

Scoop, from page 46 rant has a marble bar, whitewashed brick walls and a few tables. In a passageway to the main dining room in the rear is a shelf with a display of spices used in Indonesian cooking, like long pepper and turmeric root. There’s greenery throughout for a tropical feel, and the design, by Rockwell Group, includes custom Indonesian decorations. Mr. Vongerichten describes the food; most of it served family-style, as coming from a mixture of cultures, using French techniques to interpret Indonesian classics. There’s avocado and a peanut relish instead of spicy peanut sauce on his gado- gado, and a rustic cabbage and egg dish; he is using less of the funky shrimp paste that is ubiquitous in Indonesia.

Senegal Native Brings Authentic Flavor to NYC Scoop sees that the chef Pierre Thiam, a native of Senegal, is opening a casual restaurant featuring African food in the Africa Center, a new cultural center in Harlem that evolved from the Museum for African Art in Long Island City, Queens. Thiam’s restaurant,

Teranga, whose name means hospitality in Wolof, is filled with elements of African style, the centerpiece of which is a colorful Senegalese fishing boat that he had shipped from Dakar. The menu focuses on bowls, and features several bases with toppings, sauces and side dishes that evoke the cooking of Nigeria, Liberia, Senegal and even Morocco. “Our bowls are larger, for sharing, and I hope people will eat with their hands because the food tastes better,” he said. The bases include fonio, a fine-textured flour; toppings are chicken, a black-eyed pea and sweet potato stew, and not-so-African salmon. “Using salmon with African seasonings shows the versatility of our ingredients,” he said. Thiam imports many of his ingredients from West Africa.

Cambodian Concept Operator Grabs Top Vilcek Prize Scoop says we are thrilled to announce the winners of our 2019 Vilcek Foundation Prizes! This year’s honorees hail from around the globe and work in diverse fields, but they share one thing in common:

Whether conducting cutting-edge research, studying Renaissance drawings, or elevating food to art, they are making remarkable contributions to the United States. Creative Promise Prizewinner Nite Yun says her experiences growing up as an immigrant, and how those memories are infused into the food and atmosphere at Nyum Bai, her Cambodian restaurant in Oakland that was named one of the country’s best new restaurants by Bon Appétit. Marcus Samuelsson, winner of the Vilcek Prize in Culinary Arts, is an uncontested genius in the kitchen. Ethiopian-born and Swedish-raised, Marcus first won acclaim as the youngest chef to ever receive a three-star rating from the New York Times; he was then only 23, and already the executive chef of one of New York’s finest restaurants, Aquavit. Since then, his resume has grown exponentially: Marcus is the recipient of five James Beard Awards and the author of several cookbooks and a memoir. He has served dinner at the White House for President Obama and proven his culinary prowess on television shows such as Top Chef Masters and Chopped All-Stars. Today he oversees a portfolio of a dozen restaurants interna-

continued on page 50

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Scoop, from page 48 tionally, in the United States, United Kingdom, Sweden, Bermuda, and other locations. Other winners include Angelika Amon, Carmen C. Bambach, Amit Choudhary, Jeanne T. Paz, Mikhail G. Shapiro, Tejal Rao and Fabian von HauskeValtierra.

vice fresh from its restaurants hand-delivered hot to lobster lovers’ front door, carefully prepared by its executive chef. The decadent dining hotspot has taken the best of its offering – fresh Nova Scotia lobster – and designed a perfectly curated delivery – inclusive of a 1.5-pound full-size lobster, fries, salad, a shuckaneer, lobster bib and hand wipes - so New Yorkers can now enjoy a full lobster at home with a simple order through their delivery service of choice Seamless/GrubHub, Uber Eats, Caviar, DoorDash and Postmates.

Tuxton Celebrates Spring With New Palette Scoop notes Tuxton China recently announced two new colors to their Concentrix Dinnerware collection, Island Blue and Papaya. Bringing the collection to 9 total colors for foodservice operators to choose from. Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success. Back in 1963 T.Y. Lam founded what came to be known as the world famous Chinese Ceramic Arts Import and Export Company. Due to his renowned reputation and the fact that the Chinese Government was privatizing factories, Mr. Lam took over a government factory in order to continue expanding his business. So in 1989 The Lynn’s Group (which currently makes chinaware for the retail industry) was formed in conjunction with his other business. While the Lynn’s Group continued to grow, Mr. Lam recruited his children to help run the company and keep his legacy alive. Eventually they opened offices in Hong Kong, China and the United States. While Lynn’s kept up the retail manufacturing, the company also began to manufacture for numerous well-known companies in the U.S. foodservice industry. This move led to the founding of Tuxton China Inc. Three generations of the Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry. For more than a decade, Tuxton has been anchored by its core values of passionate dedication to customer service, excellence in product quality, high integrity, embracing innovation, and last but not least, a positive and humble attitude. These values, along with Tuxton’s dedication to its employees and customers, continue to drive the company to be the best in the industry. For more information visit www. tuxton.com. If located in Metro New York, please contact Tuxton China’s Representative, TD Marketing Co. via email: sales@tdmarketingco.com or by calling 732-339-3266. 50 • March 2019 • Total Food Service • www.totalfood.com

Farnabe Back With New Meatpacking Outpost Tuxton China’s new Concentrix Dinnerware colors

IRINOX Recruits Industry Vet Bratton Scoop notes that Chef, Sales, and Hospitality Executive Robert Bratton has joined IRINOX North America as their North East USA and Eastern Canada Corporate Chef and Regional Sales Manager. With nearly 25 years working as a chef in numerous prolific concepts, regional sales manager with Rational USA, and a business leader for brand and concept development, Bratton will concentrate on strengthening the partnerships and portfolio of the global leader of blast chillers and shock freezers. Robert holds a Culinary Arts degree from The Culinary Institute of America.

Burger & Lobster Launches First-Ever Hot Full-Size Lobster Delivery in NYC Burger & Lobster -- the British-born restaurant brand that crafts prime burgers, serves wild, fresh Atlantic lobsters and shakes up a tempting cocktail list with two restaurants in New York City – is bringing to New Yorkers something they’ve not yet had the luxury of experiencing from the comforts of their own homes (and tiny kitchens). Burger & Lobster recently announced it has launched the city’s first premium, full-size lobster delivery ser-

Scoop says this may go down as the shortest “Encore” in New York City restaurant history. The unfortunately named eatery by French chef Jean Imbert, which lasted less than a month, is being replaced, starting last month, by The Meatpackers, a new American-style brasserie helmed by two-star Michelin chef Richard Farnabe. The new iteration is at 1 Little W. 12th St, in the Meatpacking district. Farnabe, whose fans include Tommy Hilfiger, holds the Guinness World Record for the most expensive soufflé in the world, a savory caviar, cognac, hold-leaf concoction he whipped up for $2,500 at Petrossian. The 5,000 square foot space seats 175 people, plus 16 in the private dining room. And as for Encore’s Imbert, the former chef is doing fine with three restaurants in France, fans including Robert De Niro and Lenny Kravitz, and a new Miami hotspot he opened with partner Pharrell Williams.

Hartford Ballpark Takes Food Allergy Stand Scoop notes peanuts and Cracker Jack, immortalized in song, as snacks at “the old ball-game,” are now part of a bygone era at a minor-league stadium in Connecticut. The double-A Hartford Yard Goats announced last month they will no longer sell shelled peanuts and Cracker jack, which contains peanuts, at Dunkin’ Donuts Park to make the venue safer for people with nut allergies. The Colorado Rockies affiliate says while many sports venues have peanut-free games, the yard goats are the first to stop selling the snacks entirely.

March 2019 • Total Food Service • www.totalfood.com • 51

NEWS

BEVERAGE SOLUTIONS

Smart Soda Recharges Beverage Menus With Eco-Friendly Alkaline Water and Vitamin Infused Soda

roper food preparation and presentation plays a significant role in the success of a restaurant or foodservice operation. Today’s customers demand food that combines great taste and looks fresh and colorful. There are a number of key factors including a healthy, delicious menu and inviting décor, a friendly staff and great location. Providing that fine dining experience that customers will cherish for a lifetime is a common denominator that often sits in the background: the world’s most essential resources: water. As with everything else that today’s restaurant and foodservice professional source, not just any water will do. Smart Soda, the world’s leading provider of premium water technologies for both commercial and private use, has introduced a natural commercial water purification system designed to produce the healthiest and tastiest alkaline and sparkling mineral water at the touch of a button. Smart Soda’s line of products is designed for use in restaurants, banquet halls, schools, hospitals, and anywhere that people drink beverages. The company’s principal, Julia Solooki explained: “It’s basically a fit for all. It can

be used in an office where it’s selfserving, an organic cafe or fast food chain where people can definitely offer self serve as well. It can be filled at the bar or in the back and brought out in bottles. It can be easily prepackaged and ready in a refrigerated area of cafes and fast foods.” “Our target markets include organic restaurants and high-end restaurants, juice and salad bar that are not offering soda but are looking for healthy, tasty sodas to offer their clients,” added Smart Soda’s CEO, Lior Shafir.

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“We understand that foodservice operators are experiencing a decline in soda sales. So our goal has been to reinvent the use of water to create a fresh new approach that combines a new healthy and flavorful twist on traditional soda and water.” To meet the diverse needs and requirements of foodservice operators, Smart Soda offers a wide range of soda and flavored sparkling water with low or no calories. “We offer three different elements which begins with exotic flavors in which we

carbonate mineralized water, Solooki noted. This means it minimizes the acidity of regular carbonated water. Secondly, it has all the infusions of calcium that feeds all the other minerals. And the third element is that it is vitamin infused, making it the world’s first vitamin infused flavored sparkling water and soda.” The sodas are all vegan, non GMO and made with organic cane sugar. Today, restaurants spend a significant amount of funds on water and sparkling water in addition to storage and shipping costs. With these highly advanced technologies, restaurants can save more and spend less. The Smart Soda device comes with a special cooling technology that ensures the bottles remain cold for as long as possible. Smart Soda’s high-end products and machines will not only set restaurants and food operators apart from their competition but also increase their revenue base. The waters created from the Smart Soda unit enable the operator to recast their beverage P&L. “Catering halls looking to strengthen their own brand will customize our bottles and package them in their gift bags, Solooki added. Restaurants

can charge from two dollars to nine dollars, for their house branded water depending on the size of the establishment. We’re convinced that we have a model that will enable restaurant owners to generate up to $20,000 in new beverage revenue per month.” According to Shafir the installation of a Smart Soda system enables a restaurant or foodservice operator to add

Ms. Julia Solooki, MBA Chairman

the benefits of alkaline water to both their beverage menu and the culinary side of their operation. “More and more clients are choosing alkaline water, and sparkling water over the soda and the good thing is that Smart Soda offers both options. We have a special filtration element that is part of every installation where the customer gets the alkalinity effect for the regular water. Since we are providing an unlimited amount of alkaline water a lot of people can cook and bake with it. Restaurants can also add to their menu that they are cooking with Mr. Lior Shafir CEO alkaline water.”

We understand that foodservice operators are experiencing a decline in soda sales. So our goal has been to reinvent the use of water to create a fresh new approach that combines a new healthy and flavorful twist on traditional soda and water,” added Lior Shafir, Smart Soda’s CEO. Smart Soda offers a free consultation that will enable the operator to choose from a wide range of programs including EcoSmart, SimplySmart, FreshlySmart, and PracticallySmart. The consultation will enable the operator to test drive Smart Soda’s high-end beverage products and create a strategy that includes

the line of Italian made bottles that meet the strictest international standards and regulations for safety and hygiene. The service is available nationwide and provided by Ken’s Beverage Inc. To learn more, please www.smartsodagroup.com

visit

March 2019 • Total Food Service • www.totalfood.com • 53

LEGAL INSIDER

WITH JENNIFER SILVERMAN OF ELLENOFF GROSSMAN & SCHOLE LLP

Restaurant Owners Beware: Data Breaches Hurt The Bottom Line

verywhere you turn today, you hear about high-profile data breaches of restaurants including Panera Bread, Sonic, Arby’s, Dunkin Donuts and Chili’s. You may think that data breach is only a threat to the national chains, but if your restaurant accepts credit cards and has employees, you are at risk as well. If your restaurant experiences a data breach, you are likely to have a business interruption, incur fees, fines and costs, suffer reputational damage, and be exposed to enforcement actions by government agencies and potential lawsuits. Because hackers target “low-hanging fruit,” or businesses with the weakest cybersecurity measures, any efforts that you make to improve your data privacy and cybersecurity situation may reduce your risk of breach and protect your business. Restaurants Collect and Use More Customer Data Than Ever Before Today, restaurants are increasing their revenues by collecting and using data to cater to their customers’ preferences, perform targeted marketing and operate more efficiently. TGI Fridays, for example, reportedly used data and artificial intelligence to perform targeted marketing which doubled its to-go business in 2018. Vendors such as OpenTable, Seam-

If your restaurant experiences a data breach, you are likely to have a business interruption, incur fees, fines and costs, suffer reputational damage, and be exposed to enforcement actions by government agencies and potential lawsuits.

Jennifer D. Silverman is an IP partner in NYC who handles legal matters related to brand names, ecommerce, licensing, software, data

less and GrubHub are one source of data for restaurants. Restaurants also collect data through their websites, loyalty programs, gift cards, social media and in exchange for free Wi-Fi. This data can include personally identifiable information such as names, addresses, email addresses, birthdays, demographic information, personal preferences and habits. Why Data Privacy and Cyber Security Needs to Be a Priority Even if your restaurant isn’t utilizing data-driven marketing, it is likely accepting credit cards and paying employees, or collecting and storing some other personally- identifiable data of customers like email addresses. Hackers and other bad actors continuously try to get their hands on this data, particularly credit card numbers, social security numbers,

54 • March 2019 • Total Food Service • www.totalfood.com

names and addresses. There is a dizzying array of laws which may apply to your collection, use and storage of data, from state breach notification laws to the European General Data Protection Regulation (GDPR). Violating any of these laws may result in legal action by regulatory agencies, state attorneys general and/or individuals and expenses such as legal fees, fines and other monetary liability. A breach would likely distract you from the day-to-day operation of your business and may cause a business interruption resulting in loss of revenue. Even if a breach was merely suspected, you would likely incur legal fees and forensic investigation costs that may start at $50,000. Also, if your restaurant experiences a breach involving credit card data, you will likely be subject to fines, penalties and chargebacks

privacy and cybersecurity. She regularly works with clients in the hospitality, consumer products, insurance, education, real estate and advertising industries. She holds a Certified Information Privacy Professional/ United States (CIPP/US) designation from the International Association for Privacy Professionals (IAPP). She can be reached by phone at 212-370-1300 or by email at jsilverman@egsllp.com

from credit card companies and processors. You may even lose the right to accept credit card payments. A breach would also hurt your restaurant’s reputation. The brand that you worked so hard to build may drop as much as 30% in value according to the National Restaurant

continued on page 100

BOOTH #1549

March 2019 • Total Food Service • www.totalfood.com • 55

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY

Full Slate Of Topics Set For State Of The Industry 2019

s we prepare of our annual State of the Industry conference next month there is a full slate of issues facing our members and the communities they serve. On Wed. March 6th, from 8:30 am to 12: 15 pm at NYIT Auditorium on Broadway, we’re bringing the industry together for important discussions about the hottest trends and issues impacting the New York City hospitality industry in 2019. It never ceases to amaze me just how many issues there are to challenge our members as they try to stay focused

on maximizing the dining experiences of their guests. At the 2019, State of the Industry event, we’ll be talking about the political environment for the restaurant industry, current and proposed laws, and what the industry can do to effectively advocate for sensible reform and representation. We have scheduled a session that will give us Bloomberg Intelligence’s overview of the state of the industry. Bloomberg’ Michael Halen will anchor a discussion that will focus on labor and commodity costs that are poised to climb further and whose sales are

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pressured by oversupply. Mike will also give us his take on rising competition from grocers. He has also promised us that he will uncover new opportunities for independent operators and restaurants with strong technology, marketing and delivery platforms to succeed. I also want to share a little background on how our Alliance team created this year’s agenda. It is our duty and frankly fascinating to have our finger on the pulse of the hospitality

continued on page 58

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World.

MAY 18-21, 2019 • CHICAGO, IL

March 2019 • Total Food Service • www.totalfood.com • 57

State of the Industry, from page 56 industry. We regularly speak with our members and our Board of Directors about the issues that impact their businesses. Since we represent the industry in the halls of government and the media, we’re also in the know about the laws and trends our members care about, and those on the horizon. So after much discussion and deliberation we select topics we believe are the most relevant and will draw a crowd. With the change in Amazon’s plans, we are now anxiously awaiting the thoughts of Michael Goldban the state of Restaurant Real Estate in NYC. Michael is the Senior vice president of Retail Leasing for Brookfield Properties. He will be joined by a pair of highly respected experts Andrew Moger, the CEO of BCD and The Prusik Group’s Rohan Mehra. From rents, to vacant storefronts, and negotiating the terms of the lease. Join us for a candid conversation about the state

of the commercial real estate market from the perspective of leading New York City landlords. As we put this year’s program together, it dawned on me that it would be interesting to get the perspective of how many of the same challenges that we are facing are being dealt with around the country. So we have invited, Gwyneth Borden , the executive director of the Golden Gate Restaurant Association and Kathy Hollinger of the Metropolitan Washington Restaurant Association to bring us their thoughts. NYC, San Francisco and Washington D.C. have some of the most competitive, expensive and highly regulated restaurant markets in the country. This first-time ever discussion among restaurant reps from each city and Washington, DC , will focus on everything from tip credits (or lack thereof), to rents, to technology. If you operate in any of these markets, or are thinking about expanding

MONDAY APRIL 8, 2018

into one, you can’t afford to miss this unique conversation. One of our on-going priorities at the Alliance is helping our members with their commitment to green and sustainable issues. So when I heard about that, I couldn’t wait to share the project with our group. Their Executive Director Peter Malinowski will take us through the Billion Oyster Project’s program to re-generate New York Harbor through oyster reef restoration and public education. Restaurants, diners, teachers and students are working together to enhance the ecology of our greatest natural resource. Our program will also include an exciting trip into the excitement of your favorite TV game show. Our President Melba Wilson and Fred Klashman, the Publisher of TFS-TOTAL FOOD SERVICE will be hosting : Trivia: Restaurant & Nightlife Edition. You’ve been listening to our speakers and now it’s the audience’s turn to show off your

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hospitality industry expertise and test if you’ve been reading the hospitality headlines. We’ll ask questions from the stage and if you can answer them from your comfy auditorium seats, you’ll win some great prizes. Our goal is to provide real talk from real experts. Most importantly, the program allows attendees to be a part of the conversations they care about. This year’s State of the Industry event represents the vision that we have had since we began in 2012. Our goal continues to foster the growth and vitality of the hospitality industry on behalf of our restaurants, bars, taverns, nightclubs, lounges and hospitality member establishments in New York City. We hope that you can join us. You can learn more about the conference and get tickets at www. theNYCalliance.org.

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March 2019 • Total Food Service • www.totalfood.com • 59

NEWS

TECHNOLOGY SOLUTIONS

New From Upserve: Tableside Mobile POS + Workforce

pserve, the industry’s leading restaurant management platform has announced a massive expansion through two new products: Upserve Tableside Mobile POS, their newest point-of-sale, and Upserve Workforce, a brand new suite of labor-management tools. Upserve is now the only restaurant management solution to provide an integrated inventory solution, leading technology POS solutions, and workforce tools all in a single, reliable platform that manages your entire restaurant operation. “These new industry-leading products align directly with our mission of making restaurants wildly successful,” said Upserve CEO Sheryl Hoskins. “We take customer feedback seriously, and I’m proud that Upserve is the first and only solution in the industry to offer labor management tools alongside inventory, data analysis, and a line of cutting-edge hardware POS options.” Tableside mobile POS empowers Upserve customers to deliver food and beverages to guests 50% faster. That means more rounds served, faster turn times, more face-time with delighted guests, and overall

higher check averages, sales, and tips. Workforce makes scheduling with pen and paper a thing of the past. Upserve’s new scheduling tool allows managers to simply drag and

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drop shifts into a calendar and notify their staff with a single click via email or text. “Workforce has been a longstanding customer request and I’m thrilled that Upserve is the first to

offer it as part of a comprehensive restaurant management solution,” said Upserve EVP of Product Dave Hoffman. “Both of these products

continued on page 62

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Upserve, from page 60 will contribute to our customers’ unique and growing data set on how labor, sales, and menu performance all impact their margins. These releases highlight our commitment to creating best-in-class products and features that empower owners to scale profitability and reduce costs, all backed by the most reliable system in the market.” Drive up revenue and hospitality with Tableside Mobile POS Built for the busy server, Upserve Tableside Mobile POS’s 5-inch screen fits neatly in the palm of your hand and stays by your side for the entire shift providing updated menu details in real time. Waitstaff can fire off orders right from the table and move on to the next, and Upserve Tableside Mobile POS comes with a built-in EMV reader that accepts all

These releases highlight [Upserve’s] commitment to creating best-in-class products and features that empower owners to scale profitability and reduce costs, all backed by the most reliable system in the market.” payments. Scheduling just got easier with Upserve Workforce Save hours of time, closely track your labor costs, and streamline communications to your staff – all in the same great Upserve platform you use to manage your sales, inven-

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tory, marketing, and menu trends. Workforce is the latest enhancement to the Upserve platform, providing restaurateurs and managers the ability to efficiently create, modify, and publish staff schedules, while also giving employees the convenience to view their schedules right on their own device.

About Upserve Upserve is the magic ingredient that makes restaurants wildly successful, with everything you need to efficiently run your restaurant in a single hub. Upserve offers the market-leading cloud restaurant POS, actionable analytics, transparent processing, automated inventory and ordering, mobile restaurant management, and seamless integration with leading third-party restaurant apps. Nearly 9,000 restaurants use Upserve to manage relationships with more than 57 million active diners, process over $9.9 billion in annual sales, and serve over 36 million meals per month. Upserve is headquartered in Providence with additional offices in Denver, New York City, and Tel Aviv.

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Randy Ruder

,CCM, CCE

General Manager, Beach Point Club, Mamaroneck, NY, and National Chairman, CMAA

e are often focused on the stories that define Metro New York and the nation’s restaurant industry. The concept of Total Food Service was always to dig a little deeper to tell the stories of those who work outside of the restaurant industry as well. Once again we have uncovered one of those gems that beckons to be shared. Randy Ruder’s story is truly one of those “made in America” sagas. While growing up on a farm in Wisconsin, a friend of his asked if he could help him wash dishes at a local restaurant. The rest, as they say, is history. Ruder developed a passion that some 30-plus years later has led to the General Management post of one of Metro New York’s most iconic clubs: Beach Point Club. Recently, he was initiated as Chairman of the club industry’s national association CMAA - Club Management Association of America. Total Food Service visited with Ruder in his office in between speaking engagements in New Zealand and a lobbying trip to Washington to chat about his career and vision for the club management industry. Can you explain your background? So I grew up on a family farm in Wisconsin and loved it. When I turned 16, a friend of mine asked what I was go-

ing to do today and asked if I wanted to go and wash dishes with him. That was Mother’s Day. And you know, I’ve always chuckled when we hire warriors for Mother’s Day. It’s like you can see who’s going to make it. Who will eventually become a manager someday. I actually loved washing dishes. I did that for a few years and then they asked me to start prep cooking. I didn’t want to do it because I loved washing dishes, but it was more money. So I started cooking and then became a line cook. From there I knew I’d need to go to school to be a chef. But then something happened where they needed somebody in the front of the house. I was like ‘Wow, I love this, too!’ I was getting tipped and seeing more money. So I decided to go to school for hospitality. I went to school and double majored in business administration and hospitality management. Throughout college, I worked at a bunch of different restaurants, managing people and the operations. I was convinced 100% that I was going to be a restaurant owner or manager. So when it came time to do an internship in my fourth year, I started looking at restaurants in France, but couldn’t find any, so I opted to go to New York City. While in NYC, I stumbled across the Country Club of Troy in upstate

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continued on page 66

Randy Ruder, CCM, CCE, General Manager, Beach Point Club, Mamaroneck, NY, and National Chairman, CMAA, addressing a Leadership/Legislative Conference.

March 2019 • Total Food Service • www.totalfood.com • 65

Q&A Randy Ruder, from page 64 New York and they had a three-month summer internship for the front of the house and I took it and was thrilled with the club industry. They had so many things that I had never seen in Wisconsin and loved it all. The following year I did another internship at Elmwood Country Club and loved that experience as well. When it came time to graduate, I had my eye on a training program at Houston Restaurant Group, but I still felt a “club calling.” While I was in New York, I learned about Eric Caspers, the longtime Manager of the Beach Point Club that had a great reputation. So on spring break right before graduation, I flew out to set up a meeting with Eric to talk to him about what I should do. Of course, it convinced me that I needed to do an internship there and he agreed to it. So I went home back to Wisconsin and told everyone I was headed

if he was able to put me up somewhere to live. He agreed, so I went. He ended up paying me and I’ve been there ever since! I moved up in the ranks over the years and this will be my 27th season.

Beach Point Club in the early morning on a summer day.

to NYC after graduation. But a week later, Eric called me and said he was sorry but he was not going to hire me. He didn’t want an intern. I was so

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disappointed and more embarrassed because I told everyone about my job. So I asked him if he’ll let me come for the summer and that I’ll work for free

Is there a way to make a golf P&L work if it’s going to take six to eight hours to play 18 holes? You need to keep that tradition up, but you need to find ways to make it family friendly and fun. Make it so that you can pop in and have a good time. I was at a golf club in Arizona recently and they have six golf courses with six clubhouses on their 2,000 acres and they continue to add. The seventh and newest is a par 3 executive course with an all glass clubhouse and they’re just doing out of the box things. All the food that you’re going to order on the golf course comes to you from a drone. I love it!

We also make our dining programs accessible and easy for families. Tennis programs have been rumored to be struggling as well, but we’re very busy and it’s because we take a family-friendly approach to the program. We have a great team and great members. How has the needs of members changed over the 27 years and what are they looking for? Beach Point was founded by members of Quaker Ridge Golf Club, who were looking for a place for their wife and kids while they were golfing. When they went to golf, their families would hang out by the pool or by the beach and the guys would come back for a cookout after golf. So Beach Point was always family friendly and family focused as it was founded on families. So 20 years ago when clubs went through this evolution of becoming

every operation of the club needs to evolve and grow.

We also have a program I started about 10 years ago where we only mark all our wine up $5 over cost. So if you’re at a local restaurant, for example, and you buy a $30 wine, they might sell it for $90. We are selling that same bottle for $35. It’s great when members come and bring their wine friends and say “here, pick whatever you want.” Providing that value is a great thing. more family friendly, we were already there. Many of our family members also belong to Quaker Ridge or to Old Oaks or to the other golf clubs, but they still retain their membership here. I think that in the last 20 years, there’s been this evolution that clubs need to be so much more than just golf or

single focused. Fitness and wellness have also become a highly sought after amenity in recent years. We addressed that need by adding a fitness center 10 years ago. The board was skeptical at first, but once it opened, the members loved it and it was an instant success. We’ve even added Peloton bikes. So

Do you look at restaurants in your community as competition? Of course our members have many local dining options, but dining with us offers unique advantages; we always have a spot for you even if you don’t have a reservation, you have the table as long as you want and you can come in at any time. We often have price fixed meal nights. Saturday night dinner is one price for a multiple course meal that includes a grand dessert table. So the value you’re getting can’t be beat! We also have a program I started about 10 years ago where we only mark all our wine up $5 over cost. So if you’re at a local restaurant, for example, and you buy a $30 wine, they might sell it for $90.

continued on page 68

March 2019 • Total Food Service • www.totalfood.com • 67

Q&A Randy Ruder, from page 67 We are selling that same bottle for $35. It’s great when members come and bring their wine friends and say “here, pick whatever you want.” Providing that value is a great thing. I also think the food trends are important. Three years ago we really embraced the whole clean eating food trend and made sure that everything we have here is farm or local to table. The members like that and can taste the quality in the food. What do you see for the future of the clubs? I think clubs always need to be managed well and have a strong balance sheet. They need to practice fiscally responsible management. At Beach Point, we do a lot of capital improvements and the cash is either in the bank or it doesn’t get built. I’ve done about $20 million in renovations here, but we don’t go into debt. You see some clubs that are $25 million in debt and then they’re trying to sell another $10 million-dollar renovation to try to make themselves more attractive. So they’ve financially strapped the club for the next several decades and in many cases there will be additional, more pressing projects to face. What role does construction and revitalization of the physical property take in your role as general manager? I think basic maintenance of the physical plant is very important. So whatever we have to do to make sure it’s clean and in good order, we make sure we’re on top of it to protect our investment. Keeping everything state-of-the-art and current is also so important. I don’t like it when someone goes somewhere and they come back and start talking about what other clubs and restaurants have and we don’t. I like to have it first and I want to stay current with the trends. I think trade shows, education and going and seeing what’s out there is so critical.

Randy Ruder with CMAA staff and fellow general managers meeting with lawmakers on Capitol Hill.

So now that you’ve got a second job running a national organization, how do you do both? Having a good team and being very organized. I always have lists of what I have to accomplish – both long-term and short-term goals. And I work hard. I don’t subscribe to a five-day workweek. I do try to have balance, though. But in my mind, I work seven days a week. How do you go about building your management team? So at the most basic level, my first year here, I wanted to build an internship program because the club didn’t have one. I wanted a true rotational program where they went through every department of the club. It’s become a very successful annual program. I mainly recruit from the University of Wisconsin/Stout because as an alum, I know the school, the teachers and the quality of work ethic that comes out of that institution. How has the role of food and beverage changed in molding the next generation of leaders?

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Our internship is heavily based in food and beverage because I believe that food and beverage management is the key to being a successful manager. Even if you are not a foodie or into culinary, young managers quickly realize that clubs revolve around food. Members are willing to pay more for quality and creativity on the plate. With that comes an opportunity to increase revenues. I was in New Zealand two months ago and spoke about food and beverage in clubs. They are many years behind us and they either outsource their restaurants or offer a very limited menu. The whole point of the presentation is to show New Zealand managers what’s missing in their food & beverage programs. Tell us a bit about your agenda for CMAA for the year and the impact you hope to make in the position? CMAA has been a part of my whole career. I was a student member before I was a professional member. I’ve been involved in everything locally and nationally. I’m very excited to assume this role. We have a relatively

new CEO and he’s built an amazing team. The role that I have is to support him. One of my priorities is to start studying the career paths of students in our industry. We have so many great students coming through CMAA doing internships and getting into entry-level jobs, but then leaving the field after a few years. I think that CMAA and many established businesses are just not meeting the needs of these young workers. I’ve been able to keep teams at Beach Point forever and I wonder why that’s not a priority at other operations. We created a task force to study why and help. I hope we can scratch the surface and figure out how to keep young people coming into this business because they’re the future. I want them to have the same excitement that I had. I hope that the clubs in general continue to thrive and be healthy and continue to think outside of the box so that they aren’t just single focused. I hope that they’re incorporating fitness classes, adding new dining concepts or looking at other innovative programs to provide to their members. But they can’t be complacent – I can’t be complacent.

March 2019 • Total Food Service • www.totalfood.com • 69

NEWS

INDUSTRY SHOWS

Club Managers Set For Pair of Metro New York Events To Launch 2019 Season

etro New York’s club managers are set to tee off their 2019 season with a pair of vendor shows. The Metro Club Managers Show in New Rochelle and the New Jersey Club Managers Show are scheduled for this month. The 25th annual Metropolitan Club Managers Vendor Show event is slated for Tuesday, March 19th at Glen Island Harbor Club in New Rochelle. The New Jersey Club Managers will convene March 26th at Florham Park’s Brooklake Country Club. Some 1,200 people from the private club industry will gather at the annual one-day networking and education event in New Rochelle. Tri-State club managers will have the opportunity to tackle the wide diversity of challenging issues that they face. From the sustainable grounds of a golf facility to Healthcare and food regulations, trends, governance, financials and strategic planning will all be part of the day’s agenda. For many of the club manager’s the value of the show is the ability to tour the show’s vendor show. “We try to provide a true one-stop shopping environment for our members and their staffs,” noted the show’s director Randy Ruder of the Beach Point Club in Mamaroneck, NY. The show’s aisles will once again feature

the very latest latest in food and beverage solutions. The Vendor Show has raised over $3,000,000 since its start in 1994 to support educational programs for club managers and to assist managers to further the club management profession; provide financial assistance to individuals from the public sector, including minorities, interested in the club and hospitality fields and, create a greater public awareness of professional opportunities; promote the club management profession through academic programs offered by (community) colleges, culinary schools, and universities both in New York and other states, and to cooperate in the dissemination of professional information to allied associations, academic institutions, and other groups involved with the hospitality field. Foodservice suppliers, including 120 vendors showing club-specific products, will exhibit their wares at the show. Attending were clubs from the Metro New York area, including Manhattan, Westchester, Long Is-

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land, the Capital region of upstate New York and lower Connecticut. The New Rochelle show comes on the heels of Ruder taking the reins of the national club manager’s association last month. A number of Metro New York’s leading club managers were on hand in Nashville, TN as the longtime Westchester club chief was installed as Charman of the CMAA. For many the highlight of the show comes at the end of the day. The Club Chefs of Westchester and Lower Connecticut take centerstage to provide Metropolitan Club Man-

agers Vendor Show guest with what is always one of the truly legendary displays of culinary excellence. Each of the club chef’s station becomes a barometer for innovative menu solutions for the 2019 club season.

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March 2019 • Total Food Service • www.totalfood.com • 71

NEWS

VENTILATION SOLUTIONS

From Rectangular To Round: Replacing Ductwork Will Improve System Performance Contributed by Peter Martinez, President Master Fire Prevention Systems

aster Fire Prevention’s prefabricated stainless steel grease duct design solutions are increasingly becoming the exhaust ventilation system of choice in the food service, and restaurant industry. It is important to find the right stainless steel ductwork products to provide your commercial kitchen customers with a grease duct system that is less complicated to install, and reusable. There are many reasons for taking this modern, design build approach. For one, stainless ductwork is just as good as galvanized and/or aluminum, and it resists corrosives. Stainless steel is perfect for applications such as commercial cooking because stainless steel materials also resists the harsh seasonal elements, and it is highly durable. Seamless stainless steel ductwork also eliminates the areas crevices inherent in other duct work systems. While rectangular systems are also highly effective, it is possible that leaks can occur if the welds aren’t tight enough. This variable is attributable to the company you hire to design, build and install a rectangular system - and

Master Fire Prevention integrity at much higher only in New York, at this temperatures than traditime. tional carbon steel systems. Another thing to conIn fact, cylindrical duct syssider is that prefabricated tems are far superior strucsystems are adaptable to turally compared to rectanother existing ductwork gular ducts. products. They are moduWhether for new restaular, which is one of the rant construction, or retgreat features of round, or rofitting future expansions cylindrical pre-fabricated or making modifications to systems. This means you existing commercial kitchcan offer your customers a ens, prefabricated designs variety of ways to improve help reduce floor space reor enhance their currently quirements and additional installed ductwork without time and costs associated it costing a large sum to rewith constructing an oninstall a whole new system. site fire chase. Architects The cylindrical design ofand planners will have Factory-welded ductwork (round) and traditional site-welded ductwork fers superior strength, and maximum design flexibility can withstand much highwith prefabricated stainless er temperatures compared sider that, since there are no corsteel grease duct systems. to rectangular carbon steel fabriners, the system is easier to clean, Stainless steel’s extreme durabilcated systems. Another advantage as there is far less grease buildup ity and longevity are among its cost is that a modular or prefabricated due to the decreased surface area. saving benefits: it resists corrosion system can be deployed as part of Kitchen staff will also appreciate from harsh substances, such as a fully integrated scheme, designed the reduced static pressure and imsalts used in food processing. From and pre-engineered for optimum proved acoustics. the penetration seals to the access performance with your existing Furthermore, energy efficiency doors, the integrity of the system kitchen ventilation equipment. and overall performance are greatly limits leakage across the cross-secNo two restaurant kitchens are improved with round grease duct tional area. The test pressure specithe same, and every commercial designs as there is less flow resisfications surpass even the most cooking environment is distinct. tance. Stainless steel HVAC ductstringent standards as required by Part of your decision to migrate to a ing also comes prefabricated in a federal and state codes. modular system should be cleaning variety of sizes and thicknesses. But and maintenance. To that end, conagain, stainless steel maintains its continued on page 122

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NEWS

KITCHEN MAINTENANCE

The Food Equipment Technician Shortage Article contributed by Rich Malachy, Malachy Parts & Service

t is a topic of discussion across the nation at every, single, service company and it is not something that can be ignored. Technicians are the life blood of service companies. They are the assets. They are the most important piece of the puzzle to success in any market and they are in high demand. I may be stating the obvious to many but it’s important that I state these things so the urgency can be understood. In our company, Malachy Parts & Service in NJ, we have some amazing senior techs that know cooking, refrigeration & dishwashing equipment inside and out. We have some techs 45 and older and we have some techs 30 and older. We also have 2 young men straight out of high school that we are training and putting through HVAC School with hopes to get them on a van soon. I was able to speak in front of a local high school and spark the interest of these kids. That is where it has to start! High School students are unsure

As senior techs in their 60’s begin to retire and move on, service companies across our country are going to feel it in their performance, numbers and overall company morale. what they want to do and college is the number one thing shoved in front of them from early on. When I asked these students if they’ve ever heard of the food equipment service industry, not one hand went up! I’m not bashing college but there are other options and if the kids don’t know about it, they will be missing out on a rewarding, lucrative career! Business owners in the food equipment service industry have to get out to the local high schools and see if there is an opportunity to talk with juniors and seniors. It’s imperative that they know our industry and our companies exist! I was told these kids understand one thing: Money! That’s great, there is a lot of money to be made for the individuals that want to work hard, train and be part of a

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team. Another big selling point is we are debt free! It’s paid training to learn a skilled trade in high demand! I believe the next decade is going to change a lot of things in our industry. As senior techs in their 60’s begin to retire and move on, service companies across our country are going to feel it in their performance, numbers and overall company morale. This is serious! When we can’t take care of the customer properly, what will we do? We live in a world of NOW. If our top techs are retiring, our call loads will not be diminishing and we will be struggling to keep up with the demand. Service companies rely greatly on their senior techs for knowledge, expertise and so do their customers. To the young men and women that may read this, I’m

talking directly to you. Our industry is big, strong and looking for new talent. It’s debt free, paid training, 401K + employer Match, Top medical Benefits plus you get a van, gas card, EZ Pass, which means it costs you ZERO DOLLARS to come to work. The technology is here too! More and more manufacturers are creating smart equipment and kitchens of the future. That means new training and companies like mine across North America are part of an association called CFESA. The world headquarters in Fort Mill, SC, is host to various manufacturer trainings throughout the year. This is very important to the next generation training. This is a career that involves helping people get back to business. What we do is important and the conversation has to start and continue to be talked about on bigger stages! I’m creating one across my channels and welcome anyone that would like to be on my vlog or podcast to reach out and keep the talk going. You can find me on youtube.com/malachytv or on linkedin, Instagram and facebook @ RichMalachy.

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March 2019 • Total Food Service • www.totalfood.com • 75

PROVISIONS PREVIEWED

WITH LMT PROVISIONS

Tools of the Trade: Why This Brooklyn Bartender Always Uses Barfly by Mercer

or Chockie Tom, bar supplies are more than just accessories. After all, the Brooklynbased cocktail consultant and Thomas Henry Brand Ambassador for the United States has a jigger and strainer tattooed on her forearm. Her appreciation for quality barwares is here to stay. Tom always uses Barfly by Mercer when bartending and designing

cocktail menus for restaurants nationwide, citing the perfect combination of functionality and aesthetic. “First and foremost, my bar supplies have to work as good utilitarian tools,” she says. “Then I make sure they’re pretty.” We met Tom at LaRina Pastificio recently to discuss all things strainers, shakers and stirrers. She designed the cocktail program for this awardwinning, trendy Brooklyn locale,

where the negronis and amaro flow in abundance. Tom’s routine is not your average bar crawl. Her schedule is packed, making touches at speakeasies and cocktail lounges all over the five boroughs. You can find her signature beverages at local establishments such as Classic Car Club in Manhattan and Mayflower in Brooklyn. Sarah Bulmer works on the LMT

continued on page 110

team at M. Tucker, a division of Singer Equipment Company. As part of the LMT team, Ms. Bulmer specifies tabletop products that tell distinct stories and speak to a myriad of unique operational needs. She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@mtucker.com.

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March 2019 • Total Food Service • www.totalfood.com • 77

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

FBAA Gala 2019

nce again Metro New York’s Food and Beverage Association honored the industry’s’ best and brightest at their annual Gala. The sparkling ballroom of the Sheraton Times Square Hotel served as the perfect backdrop for the event. The Eighth Annual Gala Dinner Dance benefited the Food and Beverage Scholarship Foundation Inc., which was hosted by the association’s president Steve Gattullo. Kudos to the Sheraton Times Square team led by General Manager Sean Verney, Director of Food and Beverage Teddy Mihaliades, Executive Chef Achilles Poliviou and Director of Event Management Gina Bertucci for a very special evening. The FBAA bestowed its Industry Professional of the Year on George McNeill. The veteran toque is the Director of Food and Beverage New York Marriott Marquis. Robert Makely Sales Development Manager of Ecolab was presented with Purveyor of the Year. Joe Burke, the Director of Sales of Bronx based Action Environmental Group won Purveyor of the Year honors. Daniel Saalman of Ameriprise Financial was presented with the special Presidential achievement award by Steve Gattullo. The annual black tie event serves as a showcase for the association’s commitment to scholarship support. The FBAA presented a check for $20,000 to Lynda Diaz of City Tech. The funds will be used to further the educations of City Tech students Steven Aguilar, Vanessa Espinal, Christine Gibson and Jaycee Fernandez. The FBAA has built its reputation on its commitment to giving something back to the communities it serves. Under the direction of the one and

only Gladys Mouton DiStefano, FBAA volunteers and their children can be found in Harlem on the Wednesday before Thanksgiving serving 2500 holiday meals. EYE spotted many of the shining stars of NYC’s hotel industry including: JW Marriott Essex House’s Andrew Burriesci and Laura Burton, Tanisha Cole and Stephanie Gibbs of the Marriott Marquis, The W New York Times Square duo of Alexander Fish and Dalia Ghandour and Lisa Yau of Brooklyn Bridge Marriott. The annual gala has also become a big draw for the vendor community. Guests included Ellen Grossman & Schole’s Valerie Bluth, Anthony Galano and Ilan Weiser. The much talked about DebtHub was represented by Jamie Feaster and Michele Resnick. Pro-Tek’s Kim Minsky-Bunn and Diane Rossi enjoyed the evening as did tabletop execs Jeff Castor of RAK Porcelain USA and the Steelite duo of Tony DeLos Reyes and Foster Sullivan. Established in 1956, the Association, formerly Food and Beverage Managers (FBMA), have responded to the continued need for improved standards and within the food industry. The Association is accessible to food and beverage executives who wish to network and grow within the industry and has served many members as a career catalyst, presenting opportunities for advancement. Members contribute their time, knowledge and efforts to Association activities. The Association continues to support organizations such as City Meals-on Wheels, The Children’s Aid Society, National Committee for the Prevention of Child Abuse and Share Our Strength (SOS). The Association invests in the future

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(L to R) The FBAA presented $20K in scholarship funds to a quartet of City Tech students

(L to R) FBAA board members Phil David, Steve Gattullo, Dan McCaffery and Richard Hartman feted honoree Robert Makely of Ecolab (2nd-L)

(L to R) FBAA president Steve Gattullo, Industry Professional of the Year Robert Makely of Ecolab and Master of Ceremonies Fred Klashman of TFS

Marriott Marquis Director of Food and Beverage George McNeill shared the story of his legendary career with the Gala guests

(L to R) Marc Fuchs of M. Tucker, newly appointed Savory president Wendy Powell and Fred Klashman of TFS

of the hospitality industry via Scholarship and Awards Programs, offering financial assistance to future hospitality professionals who have demonstrated need and maintained scholastic superiority. In 1997, the Association committed a five-year pledge of $100,000 to fund a learning center in the name of the Food and Beverage Association

(L to R) Action Carting’s Joe Burke, who took home Top Purveyor of the Year honors, was feted by guests at the annual F&B event

of America at the Bobst Library of New York University.

March 2019 • Total Food Service • www.totalfood.com • 79

NEWS SHOWS National Restaurant Association Show® Announces the 2019 Kitchen Innovations® (KI) Award Recipients

he National Restaurant Association Show recently announced the recipients of the 2019 Kitchen Innovations (KI) Awards, honoring progressive equipment that increases efficiencies and productivity. Each recipient and each product honoree will be showcased in the interactive Kitchen Innovations Showroom at the 2019 National Restaurant Association Restaurant, Hotel-Motel Show®, to be held May 18-21 in Chicago at McCormick Place.The KI Showroom allows attendees the opportunity to see emerging back-of-house trends in one dedicated area. The KI Awards program has earned a reputation for defining the gold standard of foodservice equipment innovations. “Forward-thinking and cutting-edge, this is the equipment that generates industry growth through a focus on factors such as automation, efficiency, safety improvements, sustainability, waste solutions, and more,” says Scott Redler, COOand co-founder of Freddy’s Frozen Custard & Steakburgers and Co-Chair for the 2019 National Restaurant Association Show. “We are honored to showcase their dedication to the industry.” Chosen by an independent panel of judges comprised of industry leaders and internationally recognized food facility consultants, multi-unit executives, and design experts, the 2019 KI Award recipients reflect the trends and topics most important to foodservice operators today – and showcase the

future of the industry. The 25 selected award recipients address operator concerns including labor, inventory management, cleanliness, energy and water efficiency, food safety, sanitation, cross-functionality and spacesaving measures. The 2019 Kitchen Innovations Award recipients are: Antunes - Jet Steamer JS-1000 A blank-sheet rethink of countertop steaming: the Jet Steamer injects highvelocity steam into controlled bursts in a closed pitcher for complete penetration throughout the food within the pitcher, allowing for significantly faster cook times. The steam also mixes ingredients, saving operators time when preparing items such as soups, eggs, and chili. Apex Supply Chain Technologies - AXCESS 2000.H Pick-Up Station Co-developed with Little Caesars, the AXCESS™ 2000.H Pick-Up Station is the industry’s first heated, self-serve order pick-up station. As orders are placed inside the device, an app notifies customers. Customers skip the line, input their pick-up code, opening the customers’ secured compartment containing their order. Customers grab their order and leave the store in seconds. Baxter Manufacturing - BV400G VersaOven Presenting a new level of versatility, the VersaOven is a self-cleaning, programmable gas rack oven that of-

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fers convection and non-boiler steam to serve as a steamer, rotisserie, convection oven, and combi oven for fast cooking. A rotating rack provides even roasting or baking. A patent-pending grease separation system aids in the cleaning. Bear Robotics - Penny Meet Penny, a foodservice robot with artificial intelligence that drives autonomously. Designed to maneuver in tight, crowded quarters, Penny shuttles food from kitchen to tables and brings dishes back for cleaning. Tray shape, suspension, everything is optimized for foodservice needs. Penny 2 will feature an upgraded design a tablet, communicate with customers and take orders. Bluewater USA - Bluewater PRO 400 Water Purification System A tankless design streamlines the Pro 400 reverse-osmosis system, which filters a broad array of contaminants for one or more appliances, from dishwashers and ice makers to steamers and coffee makers. The system produces up to 1825 gallons daily. An optional storage tank accommodates very high demand use, without affecting the efficiency and performance of the purifier. Chicago Bar Shop - SinkTech Finally, someone automates the three-compartment sink. SinkTech uses sensors to determine water levels, temperature, and cleanliness. It automatically drains and fills sinks and saves time, energy, water, and money. It’s compact, installs without

plumbing, and doesn’t interfere with washing or scrubbers. And it’s connected to the cloud for data on usage and compliance. Chowbotics - Sally the Robot Imagine providing fresh made-toorder foods 24/7 virtually anywhere, without on-duty labor. Sally the Robot serves customizable salads, yogurt bowls, grain bowls, and snacks using sophisticated robotics and algorithms to dispense accurate portions of hundreds of different ingredients. Sally delivers precise portions in a 3’ x 3’ footprint with a 120V socket. CM Systems LLC - ComplianceMate ComplianceMate takes digital checklists and wireless temperature sensors to the next level with its firstin-foodservice LoRa (long range) communication protocol. Patented software and lower-cost LoRa transmits farther, using less battery power, than Bluetooth in difficult transmission environs like stainless steel deep freezers. Cloud-based data lets you identify trends across multiple locations. Cornelius® Marmon / Berkshire Hathway Company NitroPro™Mini Answering the challenge of bringing down the size of systems for nitrogenated coffee and other beverages, the NitroPro™ Mini goes tankless—no nitrogen storage needed—instead generating its own nitro onboard, and has reduced the size of air compressors, valves, and flow controls. The result:

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BOOTH #1870

March 2019 • Total Food Service • www.totalfood.com • 81

MEET THE NEWSMAKER

Peter Romano, Show Director, NJRH Expo, Secaucus, NJ

he timing is right for the state of New Jersey. With over 17,000 eating & drinking establishments and over 500,000 employees in the New Jersey’s R&H and foodservice sectors, a new foodservice trade show has emerged. An event built for foodservice entrepreneurs, the New Jersey Restaurant & Hospitality Expo is moving the restaurant and hotel industries forward with their first annual show being held on April 17t and 18th, 2019 at the Meadowlands Exposition Center in Secaucus, NJ. Total Food Service sat down with NJRH Expo’s show director, Peter Romano to learn what’s in store and how the show will offer an excellent opportunity for both attendees and exhibitors with full two days of intimate networking. Where did the idea come from to create this new show? I’ve been in the trade show business for a while and I’ve worked with Reed Exhibitions on their New York, Florida and California food shows and the Global Gaming Expo. We moved to New Jersey about two years and had been working on a couple of local hunting and camping shows. As I worked on those shows, I noticed that there was a booming restaurant and hospitality scene in North Jersey. I couldn’t believe there wasn’t a B2B event to cater to New Jersey’s foodservice operator’s needs, so I decided to start one. Can you give us an overview of the North Jersey marketplace that is the

show’s focus? that is to assist the exhibiThe restaurant hostors in making money. pitality scene in Hoboken, Newark and Jersey Many of our readers ask City has exploded in the us about what they can get last five years. They’re from a trade show that they building the world’s can’t get on the web? third largest mall in It begins with the obviMeadowlands Convention Center • Secaucus, NJ the world in the Meadous: you can’t taste food or April 17-18, 2019 • www.njrhexpo.com owlands, the American beverage online. The naDream project is over ture of the food beverage 100 restaurants and it’s a $4 billionYou’ve been involved in the design of hospitality business is touchy feely. dollar project. On top of that there’s many show floors. What are some of It always was and always will be so. another $2 billion dollar project that’s the key features that will make this Marketers should look at the inter$41.2 billion in sales for the happening in Sayreville right off the net as a way to pique your interest restaurant and hospitality industryevent special? parkway. It is going to feature retail We are building a floor plan from and then where can I go to sample it. 103,000 guest rooms shops with restaurants. In addition, the center out. I’m looking at a core Shows within this industry remain and 1,130 hotel Atlantic City opened twoproperties new casinos of 125 booths for our first year, we a priority because there’s a need for in 2018 and with sports betting legal are just about at that goal. What we people to see, touch and feel that 17,957 eating and drinking in the state, all the casinos and raceestablishments are going to do is limit the number of table or chair. You need to sit in that tracks have now made it fan friendly to booths by limiting the number of catechair before you ask your dining pabet in their establishments by improvgories. In other words there’s not going tron to do so. The real difference that Over half a million people employed in the foodservice industry ing the drinking and dining options. to be 12 POS (point of sale) firms or 12 trade show experience brings is the insurance companies. Each exhibitor relationship that is built between Potential 21.6 exhibitors and attendees will have a chance to make money at buyer and seller. With that comes acmillion occupied room nights annually are going to want to know why can’t the show. My vision is to create a show cess to expertise and the opportunithey just go to New York to see what with busy booths of exhibitor and atty to build a custom solution to your Above facts courtesy of the National Restaurant Association and the American Hotel & Lodging Association they need to see at one of the shows at tendees doing business and the elimirestaurant’s specific needs. theContact Javits Center? nation of those empty aisles. njrhexpo us to exhibit! • Very simple: NJ businesses doing Can you share some of the special (646) 942-2042 peter@njrhexpo.com njrhexpo2019 business with NJ businesses. That’s Based on that what is the ROI for a events that you have planned for the what it was designed to do. NJ Operapotential exhibitor? show? tors will be able to stay in their state, If you are looking for hundreds of No celebrity Chefs, TV hosts with come to the show, see the latest goods leads, we are probably not the show another F*#K%ng cookbook to sign or and services and not have to worry for you. If you pick up 5-10 solid buyany of that nonsense. We have some about paying a lot to attend the show. ers you’re going to make money and great seminars on topics that matter, Most importantly, we have set our hopefully you are going to come back hiring, farm to table, training, marketbooth prices to create value for our to our show. We kept the price very afing, etc. We want to offer our attendexhibitors. We want New Jersey busifordable for a B2B event and will conees access to the priorities the resnesses selling their goods and services tinue to do so because we are going to taurant and hospitality operator are to NJ restaurants, hotels, etc. Think of build a solid event for years to come. facing and get people in front of our it as New Jersey centric event. We will not lose sight of our goal and exhibitors.

Why Exhibit?

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March 2019 • Total Food Service • www.totalfood.com • 83

NEWS

SPECIAL EVENTS

IRFSNY 2019 Set To Offer Expanded Seminar Slate

he 26th Annual International Restaurant & Foodservice Show of New York will be held Sunday, March 3 - Tuesday, March 5 at the Javits Center in New York. The tradeshow and conference will be co-located with Healthy Food Expo New York and Coffee Fest, and one badge will grant attendees access to all three events offering the largest food & beverage experience in the Northeast. Healthy Food Expo New York will bring attendees access to the latest healthy products from organic, vegan, gluten-free and allergy-safe to hormone-free, non-GMO, plant-based, low-sodium, low-fat, and more. Coffee Fest will bring all things tea and coffee under one roof to provide attendees with the most innovative products in the industry. All events will take place on Center Stage in booth #1667 unless otherwise indicated. SUNDAY, MARCH 3rd - Exhibit Hall Open 10:00am - 5:00pm Keynote Presentation (10:30 am 11:00 am): Michael Oshman, Founder, Green Restaurant Association, will discuss the importance of integrating sustainability into the fabric of a restaurant. Chef Pankaj Pradhan (11:00 am 11:30 am) will join Michael Oshman and demonstrate how to add a stellar vegan item to menus. Coffee Fest Latte Art World Championship Open (11:00 am - 1:45 pm, Hall A Aisle 2500) This exciting 64

competitor, bracket style, sudden death format features head-to-head competition as “a match” between the competitors. Be Italian Welcoming Cocktail Reception (11:30am, Booth 1010) opens with volau-vent with fondue, skewers of mozzarella and tomato, crab croquettes, marinated olives, mixed cheeses, Genoese focaccia, and gelato (Italian ice cream). Behind the Scenes of Real Food Real Kitchens (11:45 am - 12:45 pm): Craig Chapman, Producer of Real Food Real Kitchens, and Owner of OEG Media LLC along with guest Chef John LoCascio will share the “secrets” behind the Amazon Prime hit cooking show. Coffee Fest America’s Best Cold Brew Competition (12:30 pm - 5:00 pm, Hall A Booth #2508) Attendees get to judge also and determine who will be the winners and acknowledge the best tasting cold brew and nitro. Chef Rochelle Trotter (1:00 pm 1:30 pm): TV Personality, Speaker, Author and President of R’Culinaire, and creator of Aw, Sugar Wellness Program, will feature “The Natural Sweet Spot” Utilizing Dates, Sweet Potatoes and Carrots to Sweeten Menu Items. Mareya Ibrahim (1:45 pm - 2:30 pm), award-winning entrepreneur,

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chef, and author of Eat Like You Give a Fork (coming out in June) will feature zucchini noodles with romesco sauce and real vitality tonic. One lucky attendee will receive a copy of her new book. Presentation of the Torch Award to Chef Marcus Samuelsson (2:30 pm - 4:00 pm, Center Stage): The Torch Award was created to honor outstanding chefs and/or restaurateurs and will be presented to Marcus Samuelsson, the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, Red Rooster Shoreditch, and Marcus B&P. Mixology Demonstration (4:00 pm - 5:00 pm) with Master Mixologist George Duval and Open Hospitality’s Owner Lisa Lindo featuring 3 unique signature cocktails. Gluten Free Experts Share Industry Restaurant Tips (4:00 pm - 5:00 pm, Room 1D05) A dynamic panel will discuss how restaurants and manufacturers have added gluten-free selections to their offerings. The first 100 attendees will receive a gluten-free workbook. Why Whiskey? Tasting and Education Workshop - (4:00 pm - 5:30pm, Room 1C04) Attendees can be among the first to taste previously unreleased whiskeys in New York and discover

new Bourbons, hosted by whiskey expert Tom Fischer. Coffee Fest Opening Night Reception (5:15 - 8:30 pm) @ Beer Authority at 300 W 40th St, NYC. MONDAY, MARCH 4th - Exhibit Hall Open 10:00am - 5:00pm AllerTrain Training Workshop (9:00 am - 11:00 am, Room 1D05) is an ANSI accredited, manager level, food allergy and gluten-free training course which teaches food service professionals about the top foods causing food allergies, proper protocol for preparing food to avoid cross-contact. Pitch the Press - (10:30 am - 11:30 am, Education Station - Booth 1253) is a unique one-hour event to learn about a specially selected group of the most intriguing new products, services, and trends. Each presenter can pitch for 2 minutes, followed by a 1-minute Q&A for press and buyers Chef Jeff Trombetta and JP Vellotti (10:30 am - 11:30 am) - Is kelp the new kale? JP Vellotti, President, East Coast Kelp Farms teams up with Chef Trombetta, Culinary Professor of Norwalk Community College to discuss kelping today! Kelp is a sea vegetable that is versatile, tasty, local and sustainable. Chef Anita Lo (11:30 am - 12:30 pm) - Michelin Star Chef, 3-Stars New York Times, Iron Chef Winner, Top Chef Winner will present a cooking demonstration and a limited number of signed copies of her new cookbook

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March 2019 • Total Food Service • www.totalfood.com • 85

COFFEE STRATEGIES

WITH JONATHAN WHITE

Tell Me a Story and Ride the Fourth Wave

veryone loves a good story. And a great ride of a wave. And everyone is looking for something new. And exciting. And exotic. Coffee’s likely-to-be fourth wave will be all that and more. What is the “fourth wave”? With the first three waves most exemplified by coffees such as Folgers, Starbucks and Stumptown, the “fourth wave” can be defined differently by different people. For some, it extends beyond mere general coffee origins and sustainability themes, but instead focuses on extensive details about the coffee (details about the specific farmer, their estate/coop, or how the sustainability program with that coffee works). For others, the focus is how the coffee process can impact the finished product (certain profile roasting, or one hot trend is to “barrel age” some raw products). And for others, home roasting raw beans to insuring freshness would be this added step. All these trends can contribute to a more elevated coffee experience; at the same time, the danger can be to look to “ride the wave” without remembering about “back to basics”. You need a great story for sure. But you also need great finished product. Part of the problem is often that the marketing, even if it were highly effective, cannot overcome the basic problem of the too often “mediocre” cup of coffee (even if you can legitimately relate a great story). Would a fine restaurant deliberately offer a “mediocre”

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.

house wine (even with a great story) as their staple? After all these years, it still amazes me how restaurateurs can “skimp” on product cost for coffee (the last impression at a meal) , either because they believe that average product would not overrule an otherwise good meal, or because they just can’t tell the difference This problem is also exacerbated by the impact that inferior equipment can have in the process. Great product may not turn out great if improperly prepared. Behind the scenes support is equally important (much easier with wine- but imagine if you served warm chardonnay!) Speaking of wine, many restaurants have wine sommeliers, with elegantly bound volumes with hundreds

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of bottles of wine (often with exotic varietal descriptions), to help “tell the story”. Yet with coffee, the same fine establishments forget to emphasize the beverage that, from an actual cost point of view, has the highest gross margin of product cost of any item on the menu! So many menus merely list “coffee.” Some finer dining places, if they think they are truly going the “extra mile”, might put a brief description of where the coffee comes from. How about sharing the details of where the coffee comes from- its elevation, its province, its growers, the special care that went into the beverage, any premium that is paid that improves the life or environment of where the coffee comes from. You would be amazed what an enticing story can be told,

and I guarantee that a few extra menu descriptors will yield handsome profits in return. On the story of where the (hopefully) exceptional coffee began its journey, the quality of the product, and insuring proper preparation, restaurateurs and hoteliers can easily engage with a “coffee sommelier” - their supplier should readily have the specific information at hand, should be able to assist in the marketing effort, and should be able to insure that the coffee is being properly and consistently prepared. Quality stories are important. When paired with quality product and quality preparation, that’s a wave that anyone can successfully ride for a long time.

BOOTH #443

March 2019 • Total Food Service • www.totalfood.com • 87

NEWS

BEVERAGE SOLUTIONS

Bevi Unbottling The Future With Customized Beverages

ounded in 2013, Bevi is a Boston-based startup bringing customizable, healthy hydration to commercial spaces across the US and Canada. With offices now in Boston, New York, and San Francisco, they continue to grow their healthy flavor offerings and constantly strive to bring the next level of customization to the Bevi hydration experience. Bevi is on a mission to replace mass-produced bottled beverages with custom drinks mixed at the point of use. From their proactive monitoring software to intuitive touchscreen UX, they’re changing the way the world thinks about personalized beverages using user-centered design. Total Food Service sat down with Katie Rooney, Director of Growth Marketing, and Mario Payssé, Director of Sales, National Accounts and Channel Partners, to discuss the Bevi vision and how their all-in-one beverage service is a perfect addition to any foodservice operation. Can you share a quick history of Bevi? The visionary entrepreneurs behind the company? Our Co-Founder and Head of Product, Eliza Becton, was an avid sailor growing up, and became a dedicated ocean steward as a result. While studying industrial design at RISD, she learned about the Pacific Garbage Patch, a

massive collection of floating garbage largely made of single-use plastics. Given her background, she naturally began thinking of creative solutions to “out design” single-use plastics, in particular bottled water. How could she encourage people to drink tap water instead of relying on bottled water? The idea for Bevi was born. Today, our smart water dispensers encourage users to refill their reusable bottles with customizable still or sparkling flavored water, all powered by the municipal water system. To date, Bevi has helped divert over 65 million plastic bottles from our landfills and oceans.

make their offices more sustainable, while delighting employees with an extra perk. Since then, we have become a popular must-have in corporate offices in a variety of industries across the US and Canada. We are also gaining more traction in hotels, gyms, hospitals and universities that are looking to provide their patrons with healthy beverage options, as well as reduce labor time through innovative technology.

@Katie: What were you doing before coming to Bevi? @Mario....your path to Bevi? Katie: I previously worked for an Who was the target customer when energy efficiency company, educating they launched? How has the customer homeowners one-on-one and helping base evolved? them make easy home improvements Some of our earliest customers were that would both boost energy effitech companies and startups in the ciency and reduce costs. I witnessed Boston, New York City, and San Franfirsthand how it’s more effective to get cisco areas. Many of these companies people to create sustainable habits were looking for cutting-edge ways to if you make going green easier than the alternative. This is why I joined the Bevi team: our product allows for more beverage customization than bottles and cans, making it easier for people to leave their single-use, bottled beverages behind. Mario: Prior to Bevi, I worked for the largest PepsiCo Bottler in Latin America; Before Bevi offers a Standup (above) and Countertop (top) dispenser that delivers that, I was with Pristill and sparkling flavored water on demand.

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mo Water, a company that sells bulk water solutions to retailers. My path to Bevi was driven by one of the CoFounders, Sean Grundy. Initially, he connected with me to discuss clean water initiatives and the types of equipment used by the water industry. Once he began telling me about Bevi, I was hooked. The opportunity to disrupt an archaic and extremely inefficient model of supply chain fascinated me. Ultimately, I joined the Bevi team to help build a company that is truly making a positive impact on both the environment and people by offering healthy beverages mixed at point-of-use. Bevi is entering a niche that has been traditionally filled by Coke and Pepsi. Why should a foodservice operator look to switch? First and foremost, we are a mission-driven company that aims to eliminate single-use plastic in the bottled beverage industry. In other words, we’re striving to unbottle the future. When creating and optimizing our machines, we take a user-centered design approach and strive for a delightful yet simple user experience for everyone. Additionally, we believe that how our users stay healthy and hydrated is their choice to make. That’s why we offer a variety of flavors that range from unsweetened to sweetened, zero-calorie to low-calorie. Ultimately, Bevi checks all the boxes: it

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Ask us about the CT Series countertop ovens! Pecinka Ferri Associates | 973-812-4277 | sales@pecinkaferri.com March 2019 • Total Food Service • www.totalfood.com • 89

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

3 Time-Stealing Mistakes: How To Quit These Frustrating Habits

David Scott Peters is a restaurant expert, speaker, coach and trainer for independent restaurant owners. He is

unning a restaurant is time consuming to say the very least. Just the day-today can fly by. How many times has the day ended, and you find that you didn’t get done anything you intended because of constant interruptions from vendors, customers, employees, you name it? Then there’s this guy David Scott Peters who insists you start implementing systems so you can hold your team members accountable on all levels. This guy says you need to work on your business, not in it! How the heck are you ever going to do that when there isn’t enough time in the day to do what you already have on your plate? The answer… if you know what the challenges are, you will be able to overcome them. Here are three mistakes restaurant owners and managers make on a daily basis that rob you of your time, making it difficult to get anything done. Doing everything yourself I cannot tell you how many restaurant owners and managers I have come across who have put themselves in a situation where they are the ones doing everything themselves. They are the only ones who can count the money and make the deposit; the only ones who can place the orders; the only ones who can write the schedules; the only

the developer of SMART Systems Pro, online restaurant management software helping the independent restaurant owner remain competitive and profitable in an industry boxed in by the big chain restaurants. Download a free report to discover the #1 secret to lowering food and labor costs and running the independent restaurant you’ve always dreamed of. Learn more about how David can help you at www.TheRestaurantExpert.com.

building your team, holding them accountable and then be willing to replace people who are not pulling their weight. You and your restaurant’s success depends on it. ones who can pay the bills; the only ones who can manage a shift; and the only ones who can run their line. You get the picture. Here’s the deal: you know I don’t lack self-confidence when it comes to running a restaurant. Heck, I named my company TheRestaurantExpert.com! But I am here to tell you that even as good as I think I am, I can’t do all the things needed to run your restaurant by myself. In fact, nobody can. So, if you find yourself doing everything yourself, what makes you think you can? To fix this mistake, you need to develop a team that can do things for you, with you. That team can take the shape as a full-time man-

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agement team or can be several line employees who do some basic management duties. It will be different for everyone and depends on your sales volumes, hours of operation, etc. But the bottom line is you need to teach them how to do ALL of the various management tasks in your business, from balancing the nightly numbers and making sure the checklists are in place and being followed to placing orders and writing schedules. It’s your job to understand what needs to be done, to train your team and, most importantly, ensure the process is working by inspecting that everything is getting done. You need to change your ways by

Not creating you time In the introduction I gave a long list of unscheduled interruptions. One of the things I want you to think about is why are there so many interruptions? What are you doing that makes it so easy for them to occur? I’ll tell you what I think it is. I think you’re the type of person who will fix (or try to fix) anything and everything that comes your way. You don’t shy away from a challenge. In fact, you have gotten to a point in time in your life where you are tired of people not doing it right, so you’ll

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March 2019 • Total Food Service • www.totalfood.com • 91

RESTAURANT COMPLIANCE

WITH RADA TARNOVSKY

CBD, FDA, DOH: OMG!

or months restaurants, café’s and bars in NYC have been selling CBD infused foods and drinks, based on a federal law that made Hemp products easier to sell. Or so they thought… The confusion sparked controversy, when a routine DOH (Department of Health) inspection on February 4th, led to CBD infused cookies to be embargoed at a NYC eatery. As food service operators scrambled to make sense of it all, DOH justified enforcement by pointing to a decision made by the FDA (Food & Drug Administration), the FDA cited the 2018 Farm bill, and everyone else wondered, why weren’t operators provided with any guidance with respect to complying with these rules/laws/codes. And if CBD was legal, why was DOH issuing fines and embargoing CBD infused foods at a handful of NYC restaurants? So here’s the break it downIt all begins with Hemp… While Hemp is a cannabis like marijuana, unlike marijuana it produces low levels of THC (the compound in the plant that’s responsible for getting you high) before the 2018 Farm Bill, Hemp was not differentiated from other cannabis plants (which were all in the same controlled substances class as heroin). The 2018 Farm Bill defined “Hemp” as a cannabis plant that cannot contain more than .3% of THC, removed it from the DEA’s Controlled Substances Act, and legalized it. What’s CBD and why is it everywhere?

Rada Tarnovsky is a practicing Attorney, who co-founded Letter Grade Consulting to help food service operators comply with regulations set forth by the NYC Department of Health. Servicing restaurants, hotels, theatres, corporate cafeterias and schools, Letter Grade Consulting provides operators with preemptive solutions, education and training to sustain the

Cannabidiol – better known as “CBD” is a non-psychoactive compound found in hemp plants that claims to help with conditions ranging from anxiety to fighting cancer. While that sounds like a stretch, the FDA has approved cannabidiol as a prescription drug (Epidiolex) for the treatment of seizures for two rare and severe forms of epilepsy. When the 2018 Farm Bill legalized Hemp, CBD derived from Hemp became legal as well. While the regulation made CBD easier to sell, it preserved the FDA’s authority to regulate it. In December 2018, the FDA made its position clear by issuing a statement that prohibited companies from adding CBD to food and drink. The FDA and NYC.. While the FDA does not inspect restaurants, its Food Code is used

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by DOH inspectors when conducting inspections to ensure that food is being kept at safe temperatures and in safe conditions in order to prevent foodborne illness. When the FDA prohibited adding CBD to food and drink, it made it unlawful under the Food Code. Which is the same code that must be complied with under the NYC Letter Grade system. So is CBD legal or not? Depends who you ask, what business they’re in and what their preferred use is. Restaurants, bars and all other food service establishments are not legally allowed to sell CBD infused products unless the FDA adopts new rules. Until then, here’s what you need to know

highest level of food safety, remain inspection ready and maintain the “A” in the window. Rada can be reached at rt@lettergradeconsulting.com

DOH has now given food service establishments until July 1st 2019 to stop offering food and drinks infused with CBD. Any food/drinks found not in compliance by Health inspectors will be embargoed (which is a really scary word for food being placed in a plastic bag with a huge Embargo sign on it), destroyed or sent back to the supplier. Starting October 2019, DOH will begin issuing violations in the form of fines and points that count towards the letter grade, to any establishments found not in compliance. Oh and the fines given to the handful of restaurants that were inspected earlier this month…we hear DOH is going to withdraw them.

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March 2019 • Total Food Service • www.totalfood.com • 93

LIZ ON TABLETOP

TABLETOP SOLUTIONS

2019 Shapes Up As The Year That Local Finds Its Groove Outside

pring and Summer ‘19 are getting ready to provide local operators and our BHS/H. Weiss customers with a great opportunity to expand their horizons. What we’ve found over the years is that the fine art of outdoor dining has evolved into a mind set that with a little planning can become both highly profitable and create

Liz Weiss is the President and co-

a signature for your restaurant or club. We have found that operators that execute successfully outside have built a recipe for success on three key ingredients: Beverage menu, food offering and proper staffing. The most impactful approach that we are seeing with our BHS/H. Weiss customers is based on menus that stress local-local-local. It all

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starts with local beer and an atmosphere and a vibe that focuses on a local brew pub or beer garden. The last decade has brought the emergence of world-class wines from our region. That local movement has morphed into a vast array of local spirits including malts,

owner of Armonk, NY based H. Weiss Co., a division of BHS Foodservice Solutions. 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.

continued on page 116

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call (800) 221-5644 email info@imcteddy.com or visit www.imcteddy.com March 2019 • Total Food Service • www.totalfood.com • 95

NEWS

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Breweries Go Ventless: Adding Food To Your Taproom

n the booming brewery business, there is no room for error. This competitive crafting craze is taking the country by storm and it is imperative for owners and operators to stay ahead of the game. As breweries become established and begin to see a rise in profits, they open the door to the possibility of creating new reasons to keep guests staying longer and coming back for more. It is no secret that the consumption of alcohol usually works best when paired with delicious food. Besides the obvious notion that food helps absorb alcohol and allows people to drink longer, washing down tasty appetizers with a phenomenal beer is just an overall amazing experience that should be had by all. So really, it should be a no brainer that the best way to continue to increase foot traffic and sales is by adding food to your brewery’s taproom. Some of the biggest hurdles that

breweries face when deciding to add a food menu to their taproom are budgeting and staffing. These worries are certainly warranted; both are vital to protecting your bottom line. At Motion Technology Inc., we are confident that with our ventless kitchen equipment you will have no issues growing your bottom line. Because our machines require no hoods or ventilation systems, your brewery can save on space and very high costs. Almost all hood installations are done by the linear footage, with an average of $1000.00 per foot. Now, with most hoods running anywhere from 10-14 feet long (Whose got that kind of space to spare!), that’s a possibility of $14,000.00 in expenses. In addition to no ventilation requirements, the AutoFry and MultiChef XL come in convenient sizes to fit any kitchen. In fact, our family of fryers is available in five different sizes to fit not only your service needs, but your square foot-

age as well. Our ventless kitchen equipment is easy to operate and allows any staff member to prepare food quickly for your hungry patrons. From our line of automatic fryers to our high-speed oven, employees can serve up tasty shareables and small plates with the press of just a few buttons. In no time at all folks will be flocking to your brewery to indulge not only in refreshing beer, but delicious grub like loaded tater

tots topped with bacon, cheddar and fresh green onion; or sweet chili chicken flatbreads covered in shredded chicken and mozzarella, both of which only take minutes to prepare and cook By adding a food menu to your taproom, you extend the visit of your patrons while increasing beer sales and creating new profits that were not there before, all at the same time. Talk about a win, win, win situation.

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MultiChef XL ™ High Speed Oven

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Our MultiChef XL uses a combination of convection, rapid air impingement, bottom infrared, and precision microwave to reduce cook times by up to 80%. Using MultiChef XL is simple, in just two steps, select one of 80 presets or enter in a manual time, and press start!

The AutoFry MTI-10X is a compact design capable of producing up to 4 lbs of product per fry-cycle with the simple push of a button. Fully automated and enclosed, this machine is equipped with its own ANSUL® fire suppression system, making AutoFry the safest commercial fryer on the market.

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Data Breaches, from page 54 Association. You may need to take steps to mitigate the damage such as hiring a public relations firm. Because a data breach or similar incident may be devastating to your restaurant, it is essential that data security and privacy be made as high of a priority in your restaurant as quality control. Implementing a comprehensive data privacy and cyber security strategy for the first time will require an investment of time and resources. However, when you consider how valuable data is to your restaurant and the magnitude of risk that a breach presents, this investment can be put into perspective. The potential losses due to breach or violation of data privacy law, both in terms of money and reputation, are greater than the cost of preventative efforts. What You Need to Do Complying with data privacy and cybersecurity laws relevant to your business and associated contractual obligations involves far more than hiring a good IT provider. Effectively tackling data privacy and cybersecurity also requires steps such as implementing policies and training employees. To start, I recommend that you have an IT specialist assess your current cybersecurity situation and make recommendations for technological improvements. While that process is in motion, the best practice would be to “map” or take an inventory of data in your restaurant’s possession, including: 1) what data your restaurant collects; 2) how the data is used; 3) who has access to the data, including vendors processing payroll or performing marketing; 4) where that data is stored; and 5) how long the data is retained, and how it is to be destroyed or deleted. Generally, you will want to limit your collection and storage of data to only that which you truly need, and provide access exclusively to the

FortyOne Madison, from page 14 employees who need it to perform their jobs. Other aspects of a comprehensive privacy and data security program will include establishing internal policies and drafting a privacy policy for your website. It is critical that you comply with those policies once they are established and communicated to the individuals that you are collecting data from. Your program will not be effective or complete without employee education and training. Once in place, your program will need regular review and updating. An experienced attorney can determine which data privacy and cybersecurity laws apply to your business, identify privacy-related provisions of your contracts, recommend a risk-based approach for complying with your legal and contractual obligations, and assist you with various aspects of implementing a comprehensive program, including purchasing appropriate cybersecurity insurance. There is much that you can do on your own to protect your business. The National Restaurant Association offers a cybersecurity toolkit for restaurant operators. The Federal Trade Commission, U.S. Small Business Administration and other organizations offer data privacy and cybersecurity guides. There are also numerous software products on the market that can help you assess your existing situation, including mapping your data. Conclusion As with many other industries, the restaurant business has been radically transformed by technology and consumer data. Along with the potential increase in revenue that can be generated via the collection and use of data comes the risk of liability and substantial costs. I recommend that you make data privacy and cyber security a priority to protect your bottom line.

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The convenient Midtown Manhattan location makes 41 Madison the ideal setting for the busy foodservice professional to plan their tabletop strategy

of tabletop is more vital than ever, “due to the fact that foodservice operators are doing a lot of ‘mixing’ with their items to create tabletop signature,” Forbes observed. “It’s kind of cool since a trip to our show gives you a chance to experiment with so many different types of products.” FortyOne Madison also looks at its’ role as a resource to provide on-going tabletop education to the marketplaces it serves. So this month’s Spring showcase will kick off with a special seminar slated for Wednesday, April 3rd. Industry professionals will gather at a Breakfast seminar: Style Your Shop--How Blooms Can Make a Big Impact for your Business, with Flower School NY Executive Director Calvert Crary and Margot Shaw, editor in chief of Flower. Rachael Ray Every Day Lifestyle Director Danielle Blundell, Martha Stewart Living Editor at Large

Naomi deManana and industry veteran Deborah Shearer will also share their favorite finds through Instagram takeovers throughout the week. The FortyOne Madison team has simplified the process of accessing all that the iconic Midtown mart has to offer the industry professional. Forbes mentions they simply need to go to the website and pre-register, in addition of having proof of business in the industry to visit the various showrooms or attend either the April or October New York Tabletop Show. “We welcome hospitality,” she says. “We love that there is so much traffic and interest in our markets.

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Peters, from page 90 just do it right the first time. You are the person whose cell phone rings off the hook when you are not in the building. Your phone rings with calls from employees telling you something is broken, something is wrong, they need help, even with the simplest of tasks, like changing a leaking washer in a faucet. What you have done is taught people that they don’t have to think, they don’t have to work, they simply have to call you and you will do it. They know that faucet can leak all it wants, but that eventually you will show up with your tool bag and replace a 20-cent washer. You, for all intents and purposes, work for your staff, not the other way around. You ENABLE your people to do nothing. Once you understand this about yourself, these interruptions are actually very controllable. They become controllable when you first decide that you are no longer the only person who can do anything. Just remember, you must train them, you must coach them, you must let them make mistakes (as long as they don’t harm themselves, the business or the customers) and then if they do things 85 percent as well as you can do them, you have hit a home run! You will be getting so much more done because you have actually multiplied yourself. The second thing you must do is schedule time that you are uninterrupted. This is what I call You Time. This is time when you have a manager or manager type on the floor ensuring the restaurant is running well. You explain to EVERYONE you are not to be interrupted. And if you are, politely remind them to find the manager on duty because you are having uninterrupted office time. This will allow you to review your numbers, work on marketing, plan for success and lead your team. Chasing information down Ok, so maybe you already fixed

IRFSNY, from page 84 the first two mistakes, yet you still feel like you are on a treadmill going nowhere and not getting things done because you are waiting for your managers to give you the information you need to analyze your numbers to make real change in your business. You are waiting for schedules to be created so you can check your schedules against your labor allotment. You are waiting for inventories to be input so you can know your cost of goods sold. You are waiting for times to be input so you can track your labor. You are waiting for all of this so you can run a budget variance report, etc. The challenge is you find yourself chasing after your managers asking them repeatedly to finish these tasks. You call. You text. You ask. And when you don’t get your information in a timely manner, the You Time you created is a waste of time because you can’t work on your business! To change this, you must clearly explain what numbers, checklists, etc., you need, when they are due, how well they should be done and that it’s a non-negotiable request. They are so important, that if they are not done and handed into you as required, they may not be working for you for very long. Eliminate these three mistakes In summary, you need help. You cannot do everything yourself. You need to schedule time where you are uninterrupted so you can plan, analyze and lead your team. And more importantly, you need your management team to get you the necessary information to measure your restaurant’s success and identify where change is needed. And if they don’t, you must be willing to hold them accountable, even if it means their job. Fix these three mistakes and find yourself with more time to get more done!

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Solo: Easy Sophisticated Recipes for a Party of One will be distributed. The Beacon Award Presentation and Foodservice Council for Women Panel (12:30 pm - 1:30 pm) The Beacon Award, which recognizes a woman leader who has truly served as a Beacon for the industry through her leadership, contributions, and inspiration. Following the presentation will be The Foodservice Council for Women panel discussion with: Moderator: Kathleen Wood, Founder, Kathleen Wood Partners; Amanda Cohen, Chef/Owner, Dirt Candy (Beacon Award Winner); Elizabeth Falkner, Chef/Author/Artist; Anita Lo, Michelin Star Chef, 3-Stars New York Times, Iron Chef Winner, Top Chef Winner; Claire M. Marin, Proprietor, Catskill Provisions Chef Amanda Cohen (1:45 pm 2:30 pm) - After receiving the Beacon Award, Amanda will present a culinary demonstration from her award-winning vegetarian restaurant and a limited number of signed copies of her book Dirt Candy: A Cookbook will be distributed. Take Back Your Budget: The Key to Profitability Workshop - (2:00 pm - 5:00 pm, Room 1C04). David Scott Peters, Developer of SMART Systems Pro will teach and provide the 7 crucial steps needed to be profitable, focusing on the single, most-controllable number in any restaurant. Chef Fabio Viviani (2:30 pm - 3:30 pm) will prepare and share a Fresh Fettuccini with Roasted Pinenuts and Basil Pesto and a limited number of signed copies of Fabio’s 30-minute Italian to be distributed. Rapid Fire Challenge: Meatless Monday Edition (3:30 pm - 5:00 pm) sponsored by Total Food Service and supported by Meatless Monday will feature three selected chefs who will present their finest and most creative meatless dish for a chance to win $1,000. Judges include: Maria Loi, Chef, Restaurateur, Greek Food Ambassador, Author, Healthy Lifestyle Expert; Peggy Neu President, The

Monday Campaigns; Pecchia, Partner, @aosbysosa/co-host @rolandsfoodcourt @siriusxm; Fabio Viviani, Chef, Culinary Personality, Restaurateur, Cookbook Author. Moderator: Fred Klashman, Co-Publisher, Total Food Service TUESDAY, MARCH 5th - Exhibit Hall Open 10:00am - 4:00pm 9th Annual Farm to City Expo Featuring Small Business Guide to Perfecting Your Pitch & Disrupting the Market Place - (10:30 am - 12:30 pm, Room 1D05). This workshop is for small food companies who are looking for ideas on how to differentiate their products and develop a sustainable narrative to help them sell more products and increase investor appeal. Chef Scottish Francis, The Donut King (10:30 am - 11:30 am) will provide attendees with mouthwatering Beignets. Chef Adam Lathan (11:30 am 12:30 pm) will demonstrate his awardwinning Gumbo made with his signature 2-hour roux, and secret blend of herbs and spices. Hip Sip: Battle of the Modern Bartender Competition - Mardi Gras Edition, (12:30 pm - 2:00 pm), sponsored by Professional Bartenders Association and Bar Business Magazine will feature three bartenders who will compete to win $1,000. Judges include: Tom Fischer, Founder, BourbonBlog. com; Warren Bobrow, 6x Author/Chef/ Barman/Cannabis Alchemist; Claire M. Marin, Proprietor, Catskill Provisions. Chef Ron Duprat (2:00 pm - 3:00 pm) will be delighting the audience with a Crawfish Broil, a long standing family tradition in Louisiana and the south in honor of Mardi Gras. The three trade shows are owned and managed by Clarion UX (www. clarionux.com), and the International Restaurant Show of New York is sponsored by the New York State Restaurant Association (www.nysra.org).

Meadowlands Convention Center • Secaucus, NJ April 17-18, 2019 • www.njrhexpo.com

Why Exhibit? $41.2 billion in sales for the restaurant and hospitality industry 103,000 guest rooms and 1,130 hotel properties 17,957 eating and drinking establishments Over half a million people employed in the foodservice industry 21.6 million occupied room nights annually Above facts courtesy of the National Restaurant Association and the American Hotel & Lodging Association

njrhexpo njrhexpo2019 March 2019 • Total Food Service • www.totalfood.com • 103

NRA Show 2019 Kitchen Innovation Awards, from page 80 simpler operation, simplified supply chain, and more compact footprint. Ecolab - Advanced Health Department Intelligence (HDI) Ecolab’s newly reinvented HDI program capitalizes on next generation technologies and a raft of new analytics for a whole new, greatly magnified view of health department activities across the country. It’s expanded the database to over 1.5M locations from 65,000+. Real-time alerts on numerous categories, data retrieval, and customer-facing dashboards all are cutting edge. Grindmaster - PrecisionBrew AirHeated Shuttle Brewers Grindmaster’s new Shuttle Brewers step up with a new level of sophistication. An advanced touchscreen offers detailed settings for time, temperature, pulsing, and more to match roasters’ specs. A magnetically driven agitator prevents suspended solids from settling, and shuttles are heated by recirculating hot air rather than electric coils that cause hot spots and scorching. Henny Penny - FlexFry and Space$aver Team Combi The first of its kind, FlexFry offers a combination of open frying and pressure frying in the same battery footprint. The new combo includes Henny Penny’s F-5 electric low oil volume platform and 2, 3 or 4 vats of pressure frying. Touchscreen interface, threeminute express filtration and auto top-off on the F-5 and for pressure frying an easy open/close lid and pressure assist technology. Unique in the U.S. market, the Space$aver Team combi combines two stacked, independently operated combis in a single frame and shell, with a single power cord and all the serviceable components centralized below. The 22”- wide footprint is topped with an integrated ventless hood using four-stage filtration for grease and vapors requiring no catalytic converter. Hobart Corporation - FT1000e

Low Energy Series Sometimes refinements are so comprehensive they amount to reinvention. This new flight-type warewasher features redesigned wash, airflow, and heat-retention elements, enabling use of lower electrical-draw components such as pumps, motors, heaters, etc. Result: 12%-20+% energy reduction depending on configuration, and smaller circuit breakers, all while maintaining wash quality. Hoshizaki - MODwater Small is good. Hoshizaki has found a way to dispense four kinds of water—chilled, hot, alkaline, and sparkling—in the smallest footprint ever. Patented technology chills and carbonates water on demand without a carbonator tank. No tank, no pressurizing pump needed. It all saves space and maintenance. Jamix - Kitchen Management System Choosing KMS software can be challenging, but Jamix sets itself apart on several points. Whereas many offer recipe and menu management and costing, Jamix also ties in inventory management and procurement. Plus, it’s true cloud-based, and can be accessed with any browser, any operating system, any mobile device. Perhaps best of all, it’s extremely intuitive. Lancer - TwinPour Beverage Dispenser Lots of unique features in this new dispenser. In a 44” counterspace, TwinPour offers two dispense points and 266 flavors, allowing two customers to be served simultaneously. Each side accepts any style of ice and offers two choices. TwinPour dispenses all ice types and can be configured to dispense two types at the same time. Additional chilled water lines serve as cooling system for ancillary pieces of equipment. Manitowoc Ice/Welbilt Corp. Indigo NXT Ice production and efficiency. The Indigo NXT line achieves both, with refinements that enable a combina-

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tion of efficient rotary compressors and environmentally friendly R410a refrigerant, neither seen before in U.S. icemaking. In fact, Indigo NXT produces roughly 50 lbs. more ice daily and is an average of 11% more efficient than models using R404a. Merco, a Welbilt Brand - Visual Holding Cabinet with Tray Tracking Technology Everyone knows how timers work. You set them, and they count down. Merco’s new Tray Tracking Technology takes it up a notch. Insert a tray and the timer starts automatically and counts down—and if you need to move the tray, the timer electronically stays with it, tracks to the new location, and continues counting. RATIONAL USA - UltraVent Plus With the recirculating ventless hood market heating up, RATIONAL has come up with the UltraVent Plus, the first one that is retrofittable, incorporates four filters and requires no catalytic converter for grilling and roasting, and comes in a configuration that can be retrofitted even to RATIONAL Combi-Duo stacked electric countertop combis. Tortilla Masters Equipment TM-105 Ventura Flex PL Tabletop Corn Tortilla Machine Filling a huge hole in the U.S. market, Tortilla Masters introduces Ventura Flex, the first electric tabletop corn tortilla machine. At just 2’ x 2’, with a small high-torque motor, Ventura Flex produces up to 840 corn tortillas per hour. Molds and settings produce different sizes and thicknesses. Unox - Data Driven Cooking Everyone has cooking software. Data Driven Cooking is different. DDC monitors oven usage, analyzing and recording cooking times, menu items, energy and water use, etc. And artificial intelligence uses that data to recommend operational patterns, new recipes, and more. Further, sensors in the oven calculate volume and mass and adjust cook times for different size batches.

Vollrath Company - Modular Induction Dry Well Drop-In Induction dry well drop-ins are known for eliminating the water-related chores and expenses of traditional steam wells and slashing energy use by more than half. Vollrath’s new system features two independent induction zones per well, and unlike any before it, uses capsules in each zone with fold-in, fold-out legs to accommodate both 2.5”- and 4”- deep full-size or half-size pans. VT Burner Technology in conjunction with Venancio USA - VT Burner Infrared cooking offers speed and other advantages, but conventional IR burners generate IR through ceramic shields that are prone to cracking and replacement. Retrofittable VT Burner is cast steel, with a patented layered design that requires no ceramics to generate IR energy. It’s IR-fast, inexpensive, durable, and cuts gas consumption compared to standard burners. Vulcan, a division of ITW Food Equipment Group - Versatile Chef Station The new Versatile Chef Station is a compact multi-function cooking station that serves as a griddle, saucepan, braising pan, steamer, pasta cooker, rethermalizer, and fryer all in one— and with its patented multilayered cooking surface, it’s faster, more accurate, more even, and easier to clean than a braising pan. As the global restaurant and hospitality industry’s premier trade show, the National Restaurant Association Show brings together more restaurant and hospitality buyers, and equipment manufacturers than any other industry event. To register, please visit Restaurant.org/Attend/Registration. For more information about the KI program and this year’s award recipients, visit 2019 Kitchen Innovations (KI) Awards.

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Straws, from page 20 think they’ve heard enough about it to expect it.” For Katsifis and the Americana Kitchen & Bar in East Windsor, NJ, it was easier to make the switch and put out the fires it caused on a customer by customer basis. For Langosta Lounge in Asbury Park, NJ, the straw issue took a few attempts to perfect. “Since Sandy we’ve used biodegradable straws,” said Marilyn Schlossbach, the Executive Chef and Owner of the Marilyn Schlossbach Group. “They were made out of sugarcane. Then, we switched to a paper alternative about a year and a half ago.” However, Schlossbach could not help but notice that despite these efforts, her campaign was being fought each step of the way. Her restaurants adorned posters on the wall and notecards on each table explaining why straws were only available upon customer request. Even so, patrons at Langosta Lounge, AP Yacht Club, and Pop’s Garage saw some customers getting straws and some not at all—causing confusion, complaints, and a headache for managers and servers alike. “A little over a year ago we just took [single-use straws] out of the pavilion and didn’t order any more. So, if someone was mad, they were mad because we didn’t have them— not mad because a table next to them got one,” said Schlossbach. “We got very minimal backlash in the last year. But still, a few people went online and said ‘F*** the seals,’ or ‘Who gives a crap about the turtles and dolphins.’ But, for us we say, ‘I guess you’re not our customer anyway.’” Both Katsifis and Schlossbach agree that a more thorough marketing campaign could have alleviated the straw chagrin for customers. While, “people don’t want to be preached to,” as Katsifis explained, both owners’ motivation was not to

Up until about two years ago, the average American sucked down beverages through plastic cylinders without any idea that what they’d use for 30 minutes would take more than 450 years to naturally decompose. get favorable press or social media likes—they made the switch because they knew it was a step in the right direction. It may be easy to identify singleuse pollution as an issue, however it’s never quite as easy to decide what to do about it. The market for environmentally friendly straws and other hospitality products is saturating quickly. From products made of bamboo or paper, to reusable steel straws—it’s a long process to decide what products will minimalize environmental impact and also fit a business’s budget. “COA helps restaurants conduct an audit of their single-use plastics, and then helps find the best alternatives. The ideal product is one that doesn’t go to waste at all and is reusable—like steel straws, but not all restaurants want to buy them. Compostable products have the potential to be a great alternative, however NJ does not currently have industrial-grade composting facilities to manage all of the waste properly,” said COA’s Karvelas. “So, until we create an industry around that, some of the better alternatives like bamboo, steel, or paper straws are a great place to start.” The hope for non-profit, environmental organizations, is to use straws as an example that will wean businesses off all single-use plastics. “I question why we even need

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[straws] in the first place. Why can’t we just drink out of a glass or cup? I never drink out of a straw at my house,” reasoned Katsifis. “Right now, everything else we use is paper and as a general rule try to avoid plastic. Even our takeout packaging is bamboo or palm.” Businesses like these are standardizing the elimination process of single-use plastic. “We’ve never used plastic or Styrofoam to-go containers. We use paper bags, not plastic. We don’t allow people to bring balloons for events in our restaurants,” said Schlossbach. “I think it’s a lot easier to live out of the world of single-use than people think. Eventually, the awareness will be like recycling was when that first started.” While there are many different ways to get away from single-use plastics, the destination is the same. Getting rid of straws may seem like a trivial issue at first, however it’s simply the first step to a future where children can play on the beach without finding a seagull or turtle that was choked by a straw or plastic bag. What’s more, the elimination of these plastic products will ensure that the land, oceans, and air are free from harmful plastics for humans and animals alike. So, after decades of straw-use, getting customers to stop sucking isn’t something that’ll happen overnight. However,

trying to stray away from plastics today will at least ensure a future for customers to continue complaining about the waitstaff rather than the plastic accumulation in their backyard.

Ryan Gallagher is the Marketing Coordinator at 20 Lemons LLC, a full-service marketing company. Gallagher and the marketing company’s founder, Noelle Stary advise a wide variety of clients across NJ, NY, & PA who work in industries like Hospitality, Professional Services, Health & Fitness, Coworking, and more. With a background in Journalism and experience with 20 Lemons, Gallagher’s focus is writing marketing content, blogs, articles, and news for the 20 Lemons and her clients. For more information, visit http://20lemons.com/

Sources: https://phys.org/news/2018-04-science-amount-straws-plastic-pollution.html h t t p s : / / w w w . e a t e r. c o m / 2018/12/27/18156734/plastic-strawban-biggest-trend-2018 h t t p s : / / a b c n e w s . g o. c o m / P o l i tics/cities-states-mull-straw-ban/ story?id=56455746 https://mic.com/articles/189868/arunning-list-of-restaurants-hotelsand-cities-in-america-banningplastic-straws#.NTgNJgNzY https://www.nationalgeographic. com/magazine/2018/06/plasticplanet-waste-pollution-trash-crisis/ h t t p s : / / w w w. f a s t c o m p a n y. com/40580132/here-are-the-u-scities-that-have-banned-plasticstraws-so-far h t t p s : / / w w w. a m e r i c a n a k i t c h enandbar.com/ h t t p s : / / w w w. n o r t h j e r s e y. c o m / story/news/environment/2019/01/10/ plastic-straw-ban-new-jersey/2462315002/

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HUB, from page 38 Return to Work On average, an injured employee requires 32.7 days to return to work from a slip or fall and employees who injured multiple body parts or who strained their wrists or hands were most likely to miss the most time from work. 2 (Due to this, findings show that coffee shops yield the highest lost time by 45% compared to all other restaurant types, since wrist injuries are the biggest risk for coffee shop workers. 3) Furthering the issue, soft costs of training and salary for new or temporary employees can be as much as double to triple the cost of the original workers’ compensation claim. When you consider the costs for temporary and new hires, companies who are serious about controlling WC costs will have a formal return to work (RTW) program tailored to their specific business culture and risks. This

program starts by designating an employee, such as an HR professional, who is responsible for championing claims. This designated employee will oversee the program, which should include the following elements: a company mission statement, a flow of action to be taken from injury to return to work, an emergency plan, a communication plan and a transitional employment plan. Implementing established practices will help to build a stronger culture of safety in your restaurant, and reduce your total cost of risk through fewer injuries and lower insurance rates. Work with an experienced insurance broker to help you develop and implement a comprehensive risk management program for your restaurant. [1-3:] AmTrust Financial 2018 Restaurant Risk Report

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Loughran, from page 28 We have some very exciting news for this year. We have two additional shows that are being co-located with IRFSNY. Our attendees’ badge will also enable them to tour our new Healthy Food Expo and Coffee Fest. Every operator has some sort of coffee component and our goal is to have this show help them build a coffee strategy and grow profits. Once again our center stage will be buzzing. We have a full schedule of culinary demos. As always, there will be a number of celebrity chefs on stage to teach and entertain. In addition, our Torch Award has become an annual highlight. This year we will be honoring chef Marcus Samuelsson for the impact he has had on our industry. We are very excited about our Bartender

competition that will bring 11 of the top mixologist talents to the stage. Tom Fisher and Y Whiskey are teaming up on that event to teach people about bourbon. It is a perfect fit with our goal of delivering the educational component our attendees need to help their businesses thrive.

simple website to easily access all the titles for our sessions. We work hard to stay on top of what the hottest issues are in the restaurant food service industry and ensure that we’re delivering that education to our attendees which gives them another reason to attend the event.

Once again your exhibitors are dealing with a host of issues everything from the banning of Foie Gras and plastic bags to the use of CBD oil. There are of course the older issues like a $15 dollar minimum wage and tip credits. How can the show help the attendee plan or respond to those issues? We gear our education program to focus on key issues. We’ve created a

The amount of apps and tech in the restaurant and foodservice space can be daunting. Can you talk about what the show’s approaches are to helping attendees create a tech strategy? Our education program features a comprehensive technology track. Our goal is to assist attendees in finding what they need in order to educate themselves. It’s an area that we will continue to grow in upcoming years.

ry. She keeps a variety of Barfly’s bar spoon shapes in her bag. The brand offers seventeen unique bar spoons and Tom’s are always twisted for sparkling drinks. “The twisted spoon allows my drinks to be bubbly, vibrant and more aromatic,” says Tom. The cocktail world in general has experienced a renaissance. Now, the industry expects access to antique inspired tools, in a variety of metal finishes. Requests for scalloped strainers and bell jiggers are growing. Barfly offers all the bells and whistles

a bartender might need to keep them shaking and pouring all night long. When it comes to the color of the metal, Tom doesn’t discriminate; she keeps a few different finishes of Barfly’s tools with her at all times. “The different finishes add to the aesthetic of any space,” she says. “I sometimes even match my jewelry to the bartools I’m using.” Prevent a bartender fashion faux pas; make sure your jiggers match your strainers. All pieces are available in a myriad of handy finishes, from classic copper and gold to the

Whoever would have thought that the Javits neighborhood would become the hottest area in New York City. All kinds of amazing restaurants are about to open just outside the show door. How do you think that’s going to impact a visit to the show? It’s been amazing, I’ve been doing shows with the Javits for 20 years and seen that whole neighborhood evolve. There’s so much more going on and we’ve actually moved our hotel closer to the Javits from Times Square. With all of the new restaurants and hotels there’s a lot going on and that will improve the overall customer experience for both the exhibitors and the attendees.

LMT Provisions, from page 76 Like any great bartender, Tom draws inspiration from her surroundings when building a cocktail menu. She uses Barfly tools she keeps in her mixologist bag (also available from Mercer Culinary), to make those creative ideas a reality. “The Barfly shaker is perfectly weighted so I can keep shaking all night long,” Tom says. “A lot of other brands are not balanced in their weight, and you can actually get hurt using them.” Tom pours a lot of tonic, as the brand ambassador for Thomas Hen-

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latest additions of polished titanium black, antique copper and antique stainless. Barfly by Mercer is stocked at Singer M Tucker and available to shop via our website at LMTprovisions.com. You can find the full collections on display at the International Restaurant and Foodservice Show of New York, from March 3rd until March 5th, at booth 1602-1729. For more information on how to register, send us an email at LMT@singerequipment.com.

BOOTH #1833

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Bevi, from page 88 provides healthy, customizable options, while eliminating the need for single-use plastic bottles.

Are healthy and infused waters here to stay or are they a fad? The health trend is definitely here to stay. Soda sales are consistently declining, while sparkling and flavored water drinks are on the rise. Brands are now seeking healthy product options to combat this decline.

We are constantly analyzing the latest beverage trends to develop new, mouthwatering flavors. Our flavor portfolio includes tried-and-true citrus flavors such as Grapefruit and Key Lime, as well as more unique combinations like Strawberry Lemongrass and Peach Mango. That being said, our Bevi machines give users the power to customize and mix flavors, so we like to think new flavors are being developed each and everyday. Unlike the standardized flavors that big brands sell in bottles, our customization features allow for more personalization, so users can create drinks that best fit their tastes and desire for bubbles. We are constantly pushing the envelope to add more customization features, aiming to create the most delightful and personal user experience.

How has Bevi’s flavor portfolio evolved?

Are foodservice operators selling Bevi or do they provide it free to their

The Bevi dispensing unit looks very user friendly. Should a foodservice operator be looking at Bevi as a selfservice unit or as a back of the house item controlled by employees? With a simple user interface, our machines are flexible enough to be used as both a self-service unit and a back of the house item.

customers? Our machine lends itself to both models and can adapt to both kinds of cafeterias. For example, the Tuck School of Business at Dartmouth University provides Bevi for free to students as part of their meal plan. We have some customers who charge for Bevi as a fountain drink and others who provide it for free. How can you incorporate a Bevi machine’s offerings in a cocktail menu? This a question we get all the time-and it’s one of our favorites. We actually have a list of Bevi-inspired cocktail and mocktail recipes. You can download it at bevi.co/resources/. We also feature a few recipes on our blog, such as a Pina Colada and Watermelon Mojito. Bevi is a great machine to have if you frequently host happy hours or other boozy events since it eliminates the need to purchase large bottles of carbonated water or seltzer.

How does the product differ from competitive products including Soda Stream that are in the marketplace? SodaStream is not an ideal solution for a high volume scenario like foodservice. Our machines offer a high capacity beverage solution, while also appealing to a variety of taste profiles. Furthermore, our machine’s consumables tracking capabilities and the online dashboard that displays this information makes it easy for food service teams to monitor their Bevi machine and keep it fully stocked. We know food service teams already have a lot of recurring responsibilities, so our smart water machine is designed to take the guesswork out of monitoring and restocking. What’s the next step for a dealer/operator that wants more info about Bevi? To find out more, contact us through our website or send us an email at sales@bevi.co.

Scan the QR code, Pre-registration 112 • March 2019 • Total Food Service • www.totalfood.com

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Morgan Tucker, from page 36 spoon balancing in the center. To experience this slight of plating firsthand, head up to The Office NYC. Our newest fancy is Boro – created from low expansion glass that is safe to heat or freeze. Boro is Kastner’s first foodservice collection with Borosilicate glass, and another example of Martin using solid materials to create seemingly fluid forms – playing with asymmetrical balance in the process. LMT Provisions will receive the first inventory available next month. We’re accepting pre-orders now. Throughout March, we’re running IRFSNY 2019 show specials on every size Parenthesis Jug to celebrate the line extension of 19 and 26oz capacities developed in partnership with our team. With Martin’s existing portfolio of 2oz, 4oz, 7oz, and 11oz jugs, Parenthesis present

a spectrum of possibilities for any sauce application. Please take a moment to hold these jewels in your fingertips to experience an unprecedented level of balance in volume. In a world where dinnerware manufacturers are constantly looking to each other for inspiration and feedback, Martin is in a league of his own. We can only imagine what he’ll create next, knowing that we’ll be surprised and delighted… and we’ll be the first to know. I am confident in what we are doing at LMT provisions because of partners like Crucial Detail. This brand is evidence of our commitment to innovation, personalization, and quality. Please visit booths 1602-1729 from March 3-5th at the Javits Center for a guided tour of the future of culinary presentation.

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Weiss, from page 94

bourbon, whiskeys, vodkas (including a Vermont vodka made from milk!) We have been working with our customers to create local pairings of food with locally based wines, craft beers and cocktails. We love the idea of small courses but you need to think it through to get the portion size right. Because if you are going to serve a smaller portion, you are going to need more staff. Make money on liquor, but tastings take more time per seating, so make it worth it…. offer suggestions of parings with each course. A key to setting the right tone for these new outdoor menus is finding the right look and feel for your tabletop. Our suggestion is an organic and handmade look where each plate is slightly different. Think in terms of earth tones that blend and complement food. It’s time to move

away from the big flat plates of the past. They always reminded me of “pallets” for the food. We are trying to help our restaurants, clubs and catering customers think of tabletop as the base to build on. We like the advantages from both an aesthetic and P&L standpoint that an operator gets with a smaller plate. They are in most cases less expensive but most importantly allow for smaller tables. That leaves room for more tables and a lighter feel in the room. Smaller plates also tend to break less keeping expenses down. We have also seen a move towards a dressier look with satin finished flatware and even black and gold tones. The operator gets an earthier look but they require better handling. In many cases they cannot be used

with cold dishwasher and chemical detergents so you need to think before purchasing. We are also involved everyday in working with our clients to select the appropriate glassware for their operation. The biggest movement in glass seems to be using interesting rocks or beverage glasses and simple glasses for the rest. We are seeing either cut or pressed glass with a heavy retro emphasis to create a classy look. We are also able to help our clients save money by selecting one great wine glass and thus breaking one of the cardinal rules of The Real Housewives of Beverly Hills who demand different glasses for everything. So why not keep it simple with a 10 oz. glass, a 14 oz. glass for on the rocks and even tall drinks and then a simple glass for water. We have also noticed that as craft

beer has gone from fad to mainstream that the approach to beer glasses has changed. We suggest a simple approach with one set of glasses for light colored beers and another for dark. It also might make sense to talk to your beer distributor and see what’s available for free but make sure it doesn’t compromise the look of your brand that you’ve worked so hard to create. We are looking forward to a great Spring/Summer ‘19 season. Let us know how we can help.

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BOOTH #1309

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Bobrow, from page 10 err on the strong side...) Ingredients: • 2 oz. Beefeater Gin- I like this drink to speak of the herbs, not of the Gin-which is bone dry • .25 oz. Very Dry Fino Sherry (always chilled, do I need to tell you?) • .10 Dry Spanish Vermouth (Opens the appetite, Spanish Vermouth is very herbal) • 4-6 oz. Fever Tree or Q-Tonic • Freshly cut lime and the zest

•

expressed over the top Peppercorns, fresh thyme and the wood

Preparation: 1. Prepare your Collins Glass by filling it with Ice and water to chill (set aside) 2. To a mixing glass, fill ¾ with ice 3. Add the Gin 4. Add the Vermouth 5. Add the Sherry 6. Mix well, rest for a minute

while you prepare the glasses 7. Add the peppercorns and the thyme to the chilled Collins glass 8. Add ice 9. Strain the chilled Sherry, Gin and Vermouth over the ice 10. Top with Tonic Water 11. Express the lime over the top and notch a piece over the edge of the glass 12. Serve with a smile

Angel Eyes - Named for Lee Van Cleef Ingredients: • 2 oz. Hendrick’s Gin (Angel Eyes was the consummate gentleman, with a gun) • 1 oz. Spanish Vermouth • 1 oz. PX Sherry (float) • 1 oz. Campari • 4-6 oz. Fever Tree Tonic, or QTonic • A few, no more than this- needles of Rosemary- you don’t need the whole branch! • Fresh Lime Preparation: 1. Chill the Hendrick’s Gin with the Vermouth and the Campari 2. Pour over fresh ice in a Collins Glass 3. Top with the tonic 4. Float the PX Sherry over the top 5. Express with the lime 6. Serve The Good, The BAD and the Ugly Ingredients: • 2 oz. Mahon Spanish Gin- definitely available in the NYC/ CT/NJ area… • 1 oz. Spanish Vermouth • 1 Spanish Anchovy on a bamboo stick with an orange slice, don’t mock it, it’s delicious! • 4-6 oz. Fever Tree, or Q-Tonic Water • Dehydrated Orange round Preparation: 1. Chill your Spanish Gin with the Vermouth 2. Strain into a Collins Glass with the Anchovy and the Orange slice inside with the ice 3. Add the tonic 4. Drop the dehydrated orange round on top and serve There are three excellent ideas for really fine. Uniquely Spanish. Gin and Tonics

118 • March 2019 • Total Food Service • www.totalfood.com

Valiant Solutions, from page 26 wage statement that outlines in detail all the components of the Gross and net pay, with deductions, and credits we discussed earlier in the article. Failure to provide a proper wage statement = $250 per employee per day In addition to the fines for improper notification and statements, an employee has a right to seek damages for not receiving a proper wage statement. This can add up the most, since an employee can seek the damage and is a potential risk to the employer. Damages from an Employee suit on improper wage statements = up to $5000 per employee In addition to all these potential risks, the Department of Labor can also institute a fine of up to $20,000 and additional liquidated damages of up to $20,000. So, this is not just a matter of compliance for “compliance sake”. This is a real challenge for companies, one that comes with real risks. Source: https://labor.ny.gov/workerprotection/laborstandards/PDFs/wagetheft-prevention-act-faq.pdf How to Get Pay Stub Compliance and Mitigate Risk Ultimately, companies want to do the right thing and provide the proper pay stubs to their employees, and ensure that they are giving full transparency. But it is a complex task, and one that cannot easily be handled manually. For many, the implementation of payroll management solutions seems to hold the key – provided there is the capability. “We’ve seen many requests from our clients and the market on the notion of pay stub compliance”, says Brenda Casanas, Implementation Manager at Valiant Solutions, based in Woodbury, NY. “The complexity of the hospitality industry in terms of wage rates, coupled with the inability of a solution to help them stay compliant has held many businesses back in their method of providing pay stubs that meet NY WTPA requirements.”

Brenda goes on to say that, while Payroll Management Solutions certainly help to mitigate risk of control over payroll and regulatory compliance, many are still struggling to provide the level of detail required. “As far as I know, there is only one solution in the market that is currently providing a true answer to meeting – and exceeding – the requirements of pay stub compliance. And that is Valiant Solutions.” Recommendations

for

Making

Your Payroll WTPA Compliant While there are plenty of options in the market for building a Payroll that is compliant and efficient. Companies are turning to Payroll Management Solutions to help bridge the gap from complexity to efficiency. Even while many solutions are able to automate aspects of payroll to help companies operate more efficiently, virtually none are taking into account the level of detail that is needed on Pay Stubs to build efficiency and compliance into a seamless

operation. Companies such as Valiant are leading the charge on the notion of automated solutions that provide Payroll Processing coupled with Pay Stub Compliance. As New York State law is breaking ground in employee visibility into wage and labor, you can expect more states to follow along in the coming years. Having robust, compliancecentric solutions such as Valiant will be the answer to overcoming complexity and focusing on efficiency.

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CIA, from page 18 China and then chefs from both nations enjoyed the meal together. The Chinese chefs also provided a cooking demonstration for their American counterparts. The CIA visit was part of a twoweek tour by select Chinese culinary leaders to several universities in the Northeast. The chefs began at Yale University, whose foodservice operations are managed by CIA graduate Rafi Taherian. The CIA was the final collegiate stop, after visits to the University of Massachusetts, Harvard University, and the University of Connecticut. The tour ended with a visit to Google’s New York foodservice operations. To be part of the Food Forward Forum tour, the Chinese chefs had to design versions of traditional Lunar New Year dishes that were at

least 85 percent plant-based. The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school’s primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California, San Antonio, Texas, and the Republic of Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor’s, and master’s degrees, and has a large staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services.

NYSRA, from page 34 had a high participation rate. We are very excited to be hosting webinars each month, and holding our first seminar in April! The second pillar, SAVE, helps restaurants in cutting costs through member programs that offer the best insurance rates, group discounts and rebates on items that they likely already buy. In this past year, member savings totaled over $5 million. Our third pillar, ADVOCATE, is focused on effective lobbying and advocacy efforts to help shield the restaurant industry from costly laws and changing regulations. In the last year, NYSRA has been instrumental in advocating to preserve the tip credit in New York, ensuring that restaurant owners and workers are protected from an overreaching proposal that would devastate the industry. PROTECT, the final pillar, works to provide members with the best training solutions possible for staff. Proper training reduces workplace risk and

protects businesses. Most recently, NYSRA worked closely with ServSafe®, the industry standard for staff training, to offer comprehensive sexual harassment prevention training that meets NYS and NYC requirements – and is mobile-friendly and available on demand. Other ServSafe® training courses provided include food safety, alcohol and allergens. NYSRA members get ServSafe® courses at a discounted price. In the midst of all this innovation, our team also decided to re-brand, and we are delighted to release NYSRA’s new brand identity – which better reflects who we are today. NYSRA is more energized and focused than ever, and ready to take on the challenges faced by our industry and to offer the highest level of support possible to members. Melissa Fleischut is the President & CEO of the New York State Restaurant Association.

120 • March 2019 • Total Food Service • www.totalfood.com

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March 2019 • Total Food Service • www.totalfood.com • 121

Master Fire, from page 72 Stainless steel ducting is also necessary where air passes through usually at extreme temperatures. This is particularly dangerous when taking into consideration the hazardous nature of the air being ventilated. Stainless steel has the added protection of being abrasion resistant. Its rigidity makes it an excellent choice for moving high volumes of air. Perhaps one of the greatest benefits of cylindrical design is that your restaurant’s food will actually smell

and taste better since there are no corners for food particulates to accumulate. Keeping your prefabricated grease duct, and its components clean is also made easier. As you can see there are many advantages to installing a prefabricated stainless steel grease duct system by Master Fire Prevention. Perhaps the chief advantage is cost and impact on a restaurant’s bottom line. Since performance and energy efficiency are greatly improved with

round grease duct designs (due to less flow resistance), the monthly operating costs come down. Additionally, cylindrical systems are much easier to clean so maintenance costs likewise come down. In sum, the modular concept of factory-built grease duct is sweeping the food services industry for several good reasons including but not limited to design flexibility, ease of installation, better flow characteristics, superior safety, high

BOOTH #1115

temperature resistance, increased structural integrity at higher temperatures, and of course, time and cost savings. • (Rectangular) Reduced static pressure • Improved acoustics • No corners for excessive grease buildup • Easier to clean • Faster and cheaper installation • Factory dye-tested to prevent leaks • Less surface area • Requires less insulation when fire wrapped • ETL Listed to UL Standard 1978 - Grease Ducts and CAN/ULCS662 • Diameters range from 8” to 24” • Duct and accessories are made from stainless steel • Multiple accessories including 45 degree elbow, 90 and Tees • Access doors available for clean out • Transition plates available for duct termination at the curb • Submittals and duct CAD files • System can be used as a standalone duct system and integrated into a kitchen application • System can be used as part of a fully integrated with kitchen ventilation equipment • Factory-built duct saves on installation costs Call Master Fire Prevention today at (718) 828-6424 and ask for a complimentary design build consultation, and find out how much easier running your commercial kitchen can be - with a prefabricated, cylindrical, stainless steel grease duct system by Master Fire.

122 • March 2019 • Total Food Service • www.totalfood.com

March 2019 • Total Food Service • www.totalfood.com • 123

Strictly Restaurants, from page 40 ligations becoming impossible to manage without cash flow? Are you overwhelmed yet? There are too many important questions to consider and it can be overwhelming if you do not have the proper knowledge of what your restaurant should be doing (performing) throughout any given period, including overall year end performances. Stop stressing and reach out to Strictly Restaurants. With 6 years of proven success and devoted clients, Strictly Restaurants can help and provide answers to all your questions. Someone once asked me “why should I hire you when I can get Chinatown Accounting for a lot less?” well this person never opened his doors as he was only looking to save pennies and not dollars.

Don’t be penny wise and pound foolish – pick up the phone and call for a consultation and get to understand what your Bottom-line and your Net Operating Income. Working with Strictly Restaurants is like working with all the 3 of the following in one: • Bar Rescue • Outside CPA • Restaurant Impossible With over 20 years of CFO/Controller experience and 6 years of running a successful Restaurant Accounting Firm, our President and CEO Jeff Lavelle knows and understands your business’ needs. So give us a toll-free call at (844) 382-2228 or visit us at www.strictlyrestaurants.com and ask for a free consultation.

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BOOTH #938

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Phillipe Corbet, from page 16 United States? I was getting bored in France. At 24 I was very passionate but never thought for a minute I would end up in the United States. My friend Christophe who I worked with at Georges Blanc called me and offered me to head to New York with him. I hesitated at first speaking no English and having a life in France, but about a month after his offer I lost everything I owned in a fire. It was the right time to make the move and try something new. I was only planning to be in the US for a year, but loved it so much I never left. How does cooking in the US differ from cooking in France? Cooking is very different in France as compared to the US. In France it is one seating and done, here in the US you do two or three seatings, it’s very demanding. A chef in America has a lot more respect than in France. In France it is considered blue collar work. When I arrived in the US I felt I had a good base of knowledge but I realized I still had so much more to learn. I learned a lot more techniques in the states and was able to work with so many

chefs from different countries while in New York. How would you describe your menus at Lulu Kitchen? Lulu’s menu is the result of all of my years cooking in Michelin Star restaurants. I always wanted to learn the best techniques and apply them to simple dishes. In all of my years of cooking I tried so many techniques such as molecular and sous vide, at one point I had a tapas restaurant and a bistronomic restaurant. When I had the opportunity to develop a menu at Lulu, I decided that I wanted to work with the purest method of cooking, wood fire. It changed everything as 80% of the menu is created from a woodfire oven and grill. It really showcases the simplicity of Mediterranean cooking - great ingredients treated with respect. What is your favorite tool to use in the kitchen? Of course my woodfire grill! What do you predict is in store for the future of restaurant kitchens? It’s hard to tell as the life still of a chef is very hard. The work is very demanding and the rewards can be minimal. As a result it has become very hard to find passionate and accomplished chefs. However, I think we will bounce back from this period. Being in a restaurant kitchen is truly a brotherhood that drives so much passion. I have been in the kitchen now for 24 years and I am still challenged and learn everyday. I have met and worked with incredible people and feel it is all worth it. I am excited for the future of cooking; it has become a melting pot of ingredients, techniques and culture.

126 • March 2019 • Total Food Service • www.totalfood.com

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BOOTH #1558