March 2025 - Total Food Service

COLORADO’S RESTAURANT INDUSTRY SEEKS LIFELINE THROUGH TIP OFFSET BILL

Keeping a restaurant open and profitable has never been more difficult. Rising food costs due to inflation, ongoing supply chain disruptions, and a highly competitive labor market have created significant hurdles for restaurant owners across Colorado. Recruiting and retaining both frontof-house staff and kitchen employees has become increasingly difficult, especially as wage expectations grow and operational costs continue to rise. In response to these pressures, restaurant operators and industry advocates are rallying behind House Bill 1208— commonly known as the Restaurant Relief Bill—which proposes to adjust wage structures for tipped employees.

Recent data from Denver’s Department of Excise and Licenses illustrates the severity of the issue. At the end of 2021, there were 2,166 licensed restaurants in the city. By the end of 2024, that number had dropped to 1,693—a staggering 22% decrease in just three years. Statewide, closures have also surged, with many independent restaurants unable to keep pace with rising costs and a challenging labor market.

Industry advocates warn that without legislative intervention, more closures could follow. The Colorado Restaurant Association (CRA) has been actively supporting House Bill 1208, which would allow restaurants to pay only a portion of tipped workers’ base wages, with tips making up the difference. The bill is particularly relevant in cities like Denver, where local minimum wages exceed the statemandated minimum. "We want our restaurants and teams to thrive, but we have to stay open for that to happen," Colorado Restaurant Associa -

"Restaurants are very slim-margin businesses, and they really use that money to both provide for other employees within the restaurant, but more importantly, to keep their small business going." — CO State Rep. Alex Valdez

tion President and CEO Sonia Riggs noted. "Independent restaurants are closing every single day in Colorado. We need solutions that allow restaurants to continue operating while still ensuring fair wages for workers."

House Bill 1208, officially titled "Local Governments Tip Offsets for Tipped Employees," is designed to ease financial pressure on restaurants by providing a tip offset mechanism. Under this proposal, local governments with minimum wages higher than the state’s baseline would be required to implement a tip offset of $3.02 per hour, aligning with the amount specified in the state constitution.

The bill does not propose lowering the overall wages of tipped workers. Instead, it ensures that restaurant owners are not disproportionately burdened by higher local minimum wages, which can create unintended wage imbalances between tipped and non-tipped employees. "When we passed the minimum wage local government bill several years ago, we unintentionally failed to correct the ratio of tip credit to minimum wage," explained Colorado State Rep. Alex Valdez, one of the bill’s sponsors. "We need to keep that ratio balanced because restaurants operate on very thin margins. Without this correction, small businesses struggle to survive."

Supporters of House Bill 1208 argue that the measure would provide much-needed flexibility for restaurant owners, particularly in cities where rising local minimum wages have significantly increased costs.

The Colorado Restaurant Association (CRA) emphasizes that allowing tip offsets would enable businesses to allocate more resources toward backof-house workers, who do not benefit from tips yet are essential to restaurant operations.

“It’ll allow restaurant owners to be able to give more of their money to back-of-house workers, who continually get left behind every time we see a minimum wage increase,” detailed CRA President and CEO Sonia Riggs. Data from the Colorado Chamber of Commerce underscores the financial strain on the industry, with 92% of

restaurants having raised menu prices to offset wage hikes, 68% reducing staff hours or cutting positions entirely, and 80% of restaurant closures in early 2025 occurring in Denver, where the cost of doing business is among the highest in the state. Without financial relief, restaurant operators warn they will have no choice but to continue raising prices, cutting jobs, or shutting their doors entirely.

In addition to the Colorado Restaurant Association, the Colorado Chamber of Commerce has also thrown its support behind House Bill 1208. Many restaurant owners have publicly expressed their hope that the legislation will provide the breathing room necessary to keep their businesses afloat. The bill is currently scheduled for discussion in the Colorado House Business Affairs and Labor Committee. If it passes, it could offer a path forward for many struggling restaurants. However, industry advocates stress that this is just one step in addressing the broader economic challenges faced by food service businesses in the state.

The next step for HB 1208 is a hearing before the House Finance Committee, where members will evaluate its fiscal implications. If it passes this committee, the bill will proceed to the House floor for debate and voting. Subsequently, it would move to the Senate for a similar process. Upon approval by both chambers, the bill would be presented to Governor Jared Polis for signature into law.

ARMY RFP SEEKS OVERHAULS FOR SOLDIER DINING WITH COLLEGE-STYLE CAFETERIAS AND PRIVATE CONTRACTORS

Chow halls, messes, galleys, and dining facilities (DFACs) have been a cornerstone of military culture for generations. Whether in remote outposts or sprawling garrisons that resemble small cities, these facilities have long served enlisted personnel with structured meal options. However, unlike many aspects of military operations that have adapted to modern needs, garrison feeding programs have remained largely unchanged. In an era where convenience, variety, and efficiency are paramount, the Army is rethinking how soldiers get their meals.

"The Army seeks a food service operation design and business model that is inspired by modern campus dining."

which shuttered less than a year after a $6 million renovation due to low soldier attendance. The RFP is designed to prevent further waste while meeting the evolving dining expectations of today’s military personnel. "Dining facility attendance has been declining for years, with soldiers requesting more readily available options," the RFP detailed. "This initiative aims to provide a dining experience that is flexible, nutritious, and appealing to a broader audience."

Last month, the Army released a Request for Proposal (RFP) to bring sweeping changes to its garrison dining facilities. The new initiative seeks to revamp Army chow halls into campus-style dining venues, resembling college cafeterias with expanded meal options, modernized facilities, and even potential food delivery services. Under the proposal, private contractors will take over operations at five Army garrisons, piloting a concessionaire-run model aimed at improving food quality, accessibility, and soldier satisfaction.

The Army spends hundreds of millions of dollars annually on DFAC operations, yet many dining facilities are underutilized and outdated. The traditional model prioritizes rigid meal times, limited menu options, and a focus on bulk preparation—elements that no longer align with how many soldiers prefer to eat. Low utilization rates have led to the closure or consolidation of many Army dining halls, such as the Eagle’s Nest Dining Facility at Fort Belvoir, Virginia,

The Army’s vision is to create a modern, welcoming atmosphere for soldiers to dine, socialize, and even relax with amenities akin to student union spaces found on college campuses. According to the U.S. Army Installation Management Command (IMCOM) NAF Contracting Office, the pilot program will involve five bases: Fort Liberty, NC; Fort Stewart, GA; Fort Cavazos, TX; Fort Drum, NY and Fort Carson, CO.

Each location will undergo renovations to transform its current DFAC into a Campus Style Dining Venue (CSDV). The facilities will feature restaurant-style seating, communal gathering areas, and extended hours to accommodate varying soldier schedules. "The goal is to create an environment that fosters unit esprit de corps," the RFP explained. "It should provide ambiance that is inviting to single soldiers and families alike, with recreational activities and social spaces."

A key aspect of the transformation is expanding meal options to cater to diverse tastes and dietary needs. The RFP

includes a 90-page master menu featuring a variety of global cuisine, such as pork chow mein, Mediterranean wraps, and rissole potatoes, along with fresh ingredients like pre-prepared vegetables, marinated meats, and homemade salsa. Health-conscious options will also be prioritized, including kiwi-avocado smoothies, lean proteins, and plant-based meals. Unlike traditional DFAC menus, which adhere to Army Regulation 40-25, the new program will follow U.S. Department of Agriculture (USDA) standards, allowing for greater flexibility in sourcing ingredients. "Menus will conform to nutrition standards that encourage a balance of health and variety," the RFP noted. "This includes the ability to purchase local fresh food outside the Defense Logistics Agency’s traditional supply chain."

Once implemented, the new chow halls will be privately operated, meaning Army cooks will no longer be preparing meals at these locations. Instead, each facility will be staffed by professional culinary teams. "Each dining venue will be managed by a head chef with certification by the American Culinary Federation or equivalent credentials," the RFP explained. "They will work directly with an Army dietitian to ensure compliance with nutritional standards."

This marks a significant shift from the traditional DFAC model, where Army personnel—often junior enlisted cooks— are responsible for food preparation and service. By outsourcing operations, the Army aims to improve food quality, efficiency, and overall soldier satisfaction.

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SHAKE SHACK EXPANDS COMMITMENT TO MENU INNOVATION WITH NEW ATLANTA R&D KITCHEN

What lands on a restaurant plate may seem simple to a diner, but behind every great menu item lies a world of creativity, research, and meticulous engineering. From testing the perfect balance of flavors to optimizing kitchen workflows for efficiency, restaurant innovation is both an art and a science. For Shake Shack, staying ahead of the curve means continuously refining its offerings while ensuring a seamless customer experience. Now, with the launch of its new Atlanta Innovation Kitchen, the beloved fast-casual brand is making a bold commitment to the future of menu development.

Shake Shack has come a long way since its humble beginnings as a hot dog cart in New York City's Madison Square Park in 2001. Over the past two decades, it has transformed into a global brand with more than 330 locations in the U.S. and 134 international outposts. Its reputation for high-quality ingredients and chef-inspired menu items has set it apart from traditional fast-food chains. Despite its success, Shake Shack isn’t resting on its laurels. Under the leadership of CEO Rob Lynch, the company is doubling down on its commitment to innovation. “We have always believed in pushing boundaries,” Lynch said. “Our customers expect exciting flavors, and we’re dedicated to delivering that experience while also improving our operations.”

This philosophy is now taking physical form in the Atlanta Innovation Kitchen, a state-of-the-art research and development hub designed to streamline menu creation and enhance kitchen efficiency. Shake Shack’s decision to establish its innovation center in Atlanta is a strategic move. The city has emerged as a hub for restaurant innovation, with access to top culinary talent and foodservice technol-

“Innovation is the heartbeat of great dining, and our new Atlanta facility will take our menu creativity to the next level.” — Rob Lynch

ogy. It is also home to more than 60 universities within a two-hour drive, offering a deep talent pool for Shake Shack’s research and development efforts. “We wanted a location that gave us access to diverse talent and a fresh perspective,” Lynch noted. “Atlanta is a city that understands hospitality and food culture, making it the perfect place to grow our innovation efforts.”

The Atlanta facility will be part of Shake Shack’s broader operational expansion, complementing its existing support centers in New York City and Hong Kong. One of the biggest challenges for any restaurant chain is balancing menu innovation with operational efficiency. Introducing a new burger or shake might seem straightforward, but ensuring consistency across hundreds of locations requires rigorous testing. Shake Shack’s Atlanta Innovation Kitchen will allow its team to experiment with new ingredients, optimize kitchen layouts, and test equipment—all before rolling out changes systemwide. “We used to test ideas by modifying existing restaurant locations, which was a slow and expensive process,” Lynch explained. “Now, we have a dedicated space to fine-tune every detail before launching a new menu item.”

Historically, Shake Shack has followed a slow, methodical approach to menu changes. The testing process often required making modifications within live restaurants, a method that delayed innovation. The Atlanta Innovation Kitchen will accelerate this process by allowing teams to prototype, test, and refine new concepts in a controlled environment. “We’re creating a modular lab where we can explore new ideas without disrupting restaurant operations,” Lynch detailed. “This will help us move from concept to launch much faster.” For customers, this means more frequent menu updates and exciting new flavors hitting Shake Shack locations nationwide.

At the new Atlanta Innovation Kitchen, Shake Shack will focus on several key areas to enhance its operations and menu offerings. The facility will serve as a testing ground for new menu items, including seasonal, regional, and limitedtime offerings that keep the brand fresh and exciting. Additionally, the team will work on equipment optimization, experimenting with new fryers, hot holders, and shake machines to improve efficiency and consistency. To enhance the customer experience, Shake Shack will also refine kitchen workflows, testing ways to streamline drive-thru op-

erations and in-store order fulfillment to reduce wait times. Lastly, the company will explore sustainability initiatives, such as eco-friendly packaging and responsible ingredient sourcing, reinforcing its commitment to environmental responsibility while maintaining top-tier food quality.

At the core of Shake Shack’s innovation strategy is a relentless focus on the customer experience. The Atlanta Innovation Kitchen isn’t just about creating new flavors—it’s about ensuring faster service, better consistency, and an enhanced overall dining experience. Lynch emphasized that the ultimate goal is improving guest satisfaction: “Our guests love Shake Shack, but they also want faster service and new, exciting flavors. This lab is designed to make both happen,” he concluded.

Shake Shack’s Innovation Centers in New York and Hong Kong have played a crucial role in shaping its menu, introducing some of the brand’s most exciting and globally inspired offerings. The Veggie Shack—a plant-based burger—was first developed in New York before being tested in select markets. Internationally, Hong Kong’s team crafted flavors continued on page 115

ICE AT 50: THE EVOLUTION OF CULINARY EDUCATION

AND ITS ENDURING IMPACT ON THE HOSPITALITY INDUSTRY

For five decades, the Institute of Culinary Education (ICE) has been a driving force behind the evolution of culinary education, adapting to the shifting tides of the restaurant and foodservice industry. From its humble beginnings as a small cooking school to a bi-coastal institution with a global reach, ICE has continually redefined what it means to train the next generation of chefs, restaurateurs, and food entrepreneurs.

At the heart of this transformation is Rick Smilow, President and CEO of ICE, who has played a pivotal role in steering the school through industry changes, ensuring its curriculum remains relevant and impactful. “When we acquired the school 30 years ago, culinary education was evolving rapidly, and we had to evolve with it,” Smilow noted. “We went from a small, hands-on cooking school to a major institution with campuses in New York and Los Angeles, offering diverse programs that reflect the industry’s demands.”

ICE was founded in 1975 by Peter Kump, a visionary in culinary education. Over the years, it has expanded its offerings from traditional culinary arts programs to include plant-based cuisine, hospitality management, restaurant operations, and even online culinary education. Under Smilow’s leadership, ICE has become a launchpad for thousands of culinary professionals, including renowned chefs, food entrepreneurs, and industry leaders.

“We’ve always been focused on staying ahead of industry trends,” Smilow explained. “From the rise of farm-to-table

dining to the growing importance of sustainability, our programs have adapted to ensure our students are prepared for what’s next.”

Key milestones in ICE’s transformation include the expansion to Los Angeles in 2018, providing access to culinary training on the West Coast, the launch of an online culinary program to meet the needs of students who can’t attend in person, and the development of advanced specialty programs, from artisanal bread baking to sommelier training.

As the foodservice landscape has shifted, so too has ICE’s approach to education. With the rise of plant-based cuisine, sustainability, and food technology, ICE has integrated new courses to prepare students for the modern kitchen. “Our goal has always been to teach

“We’ve always been focused on staying ahead of industry trends.” — Rick Smilow

foundational skills that can be applied to any career in food,” Smilow detailed. “But we’ve also expanded into areas like food business entrepreneurship, food media, and culinary technology to meet new industry demands.”

With a focus on hands-on learning, ICE maintains state-of-the-art kitchens, professional instructors, and real-world training through externship programs in top restaurants. One of ICE’s greatest strengths is its alumni community, which spans some of the most prestigious kitchens and food businesses worldwide. Graduates have gone on to win James Beard Awards, Michelin stars, and lead innovative food ventures.

“We take pride in the strong connections we maintain with our alumni,” Smilow said. “Whether they’re opening a bakery, launching a food startup, or becoming an executive chef, we want to be part of their journey.” Notable ICE alumni include Mashama Bailey, the James Beard Award-winning chef at The Grey in Savannah; Missy Robbins, acclaimed chef and owner of Lilia and

Misi in NYC; Gail Simmons, food writer and long-time judge on Top Chef; Guy Vaknin, founder of City Roots Hospitality and a Shark Tank alum; and Andrew Rigie, executive director of the New York Hospitality Alliance. “Some of our graduates have gone on to redefine what it means to be a chef,” Smilow explained. “But just as many have found success in food media, entrepreneurship, and even culinary medicine.”

One of the biggest shifts in culinary education has been the emphasis on business skills. ICE offers comprehensive restaurant and hospitality management programs, ensuring that graduates understand the business side of food.

ICE’s Restaurant Management Program serves as a mini-MBA for aspiring entrepreneurs, equipping them with the skills to launch food businesses, manage restaurants, and innovate in the hospitality space. “Even if you don’t want to own a restaurant, understanding how a business runs is crucial,” Smilow continued on page 115

ICE CEO Rick Smilow (center, blue sport coat) and a range of culinary VIP's including ICE alum Gail Simmons, Jacques Pepin, Daniel Boulud, Marcus Samuelsson and Angie Mar celebrating the legacy of the French Culinary Institute at ICE in March 2024.

RED GOLD: THE ALL-AMERICAN TOMATO COMPANY

The path to becoming the world’s #1 family-owned and operated tomato company is worth knowing as a foodservice operator. Why? Because much like independent restaurant operators, the Reichart family’s only shareholders they answer to are their customers.

Rooted In Serving The Nation

When the United States went to war in 1941, there was a desperate need for more shelf stable foods to feed American troops around the world. That’s when Grover Hutcherson and his daughter, Fran, bought an abandoned cannery to meet the need.

Fran encouraged local farm families to grow tomatoes to boost the local economy and assure the freshest tomatoes for her canning operation. Because the Indiana soil is some of the best in the land for growing tomatoes her quality was assured.

Fran married Ernie Reichart and purchased the company from her father in 1948 and expansion began to feed post-war America with products sold to grocery stores and restaurants. Changing the name from Orestes Can -

ning to Red Gold in 1970, the next generation of Reicharts charted a path of significant modernization and distributor relationships to expand its customer base nationwide.

Over the next four decades, other independent canners were acquired by large corporations, shifting their focus away from tomatoes. The Reicharts, however, remained steadfast in their mission: to produce the freshest, best-tasting tomato products in the world.

Today, Brian Reichart is President and CEO of the 1,600-employee company, while his wife Selita is Senior Vice President. Their oldest son, Beau, is Chief Operations Officer and younger son Colt Reichart is Senior Director of Marketing and Consumer Relations.

Committed To All-American Clean-Label Quality

“When you purchase any of these brands— Red Gold® , Redpack® , Tuttorosso® , Migliore® , Teresa® , Vine Ripe and Sacramento® —you are choosing a product that is proudly American-owned, grown, and made,” says Colt Reichart. “Each of the brands

receive the same level of attention to quality for our foodservice operators. We’re proud of our association with American family farmers and our role as an American company.”

Red Gold’s Folds of Honor brand is another example of commitment that is reflective of its roots. “We wanted to support families of fallen military and first responder heroes,” says Colt. “With every case we sell to operators a portion of the proceeds goes to provide educational scholarships to those families.” To learn more about the Folds of Honor product line or to request a free sample visit: RedGoldFoodservice.com/FOH.

“Red Gold was a leader in the introduction of non-BPA/BPS cans for its products back in 2015,” Reichart explains. “Our products have a clean label. Our innovation also includes our Better Nutrition Made Simple line of products with lower sodium and made with real sugar. Today, the line is the go-to product for feeding American school children and quickly being adopted by foodservice operators as well.”

Coming Through For Restaurants During COVID

“When COVID hit, a Red Gold competitor abandoned independent operators to protect its biggest chain customers in portion-control ketchup packets. Filling the void, Red Gold packet lines ran 24/7 for 39 consecutive weeks to assure the supply as restaurants survived through takeout and delivery service to customers. “Our employees gave up their time off with families to make sure we took care of our independent operators,” says Colt.

Confident In American Quality

While the U.S. is now a net importer of fruits and vegetables, Red Gold is confident that its quality, commitment to farm families, and to restaurant operators is a winning trifecta, keeping tomato imports at bay. “We’re so confident that when you taste our products, we’ll win together,” concludes Colt. “That’s why we offer free samples to any foodservice professional.”

To learn more about Red Gold Foodservice and to request your free sample go to RedGoldFoodservice.com.

(L to R) Red Gold began as The Orestes Canning Co. (1942); the 3rd & 4th generation of Reicharts: Colt, Brian, Selita and Beau; and the 2015 Red Gold Harvest in production

SCRAMBLING FOR SOLUTIONS: HOW PLANT-BASED EGGS CAN SAVE YOUR BUSINESS FROM THE 2025 EGG PRICE SURGE

The food industry is in crisis, and businesses are scrambling for solutions. In early 2025, the United States is facing an unprecedented egg shortage, sending shockwaves through restaurants, bakeries, and foodservice operations nationwide. A virulent outbreak of H5N1 avian influenza has led to the culling of over 150 million chickens, causing supply chain disruptions and egg prices to skyrocket. As of December 2024, the average cost for a dozen large eggs hit $4.15—a staggering 132% increase from December 2021 (Investopedia). With the U.S. Department of Agriculture predicting another 20% price hike in 2025, eggs could soon cost nearly $5 per dozen

(Agriculture Dive)For food businesses struggling to maintain profitability, plant-based egg alternatives offer a viable, cost-effective, and sustainable solution—one that could future-proof menus and bottom lines alike.

This crisis has prompted major retailers like Costco and Trader Joe's to ration egg purchases, while restaurant chains such as Waffle House have introduced surcharges to offset escalating costs (thesun.com, nypost.com). The prolonged nature of the outbreak, coupled with the lengthy process required to replenish laying hens, suggests that egg shortages and high prices may persist into 2026 (investopedia.com).

In light of these challenges, both con-

sumers and businesses are exploring plant-based egg alternatives as viable solutions. These substitutes not only mitigate the impact of avian diseases but also offer several benefits:

Cost and Financial Stability

Plant-based eggs, derived from ingredients like mung beans, chickpeas, and soy, are less susceptible to the price volatility associated with animal agriculture. Their production is not affected by diseases that impact livestock, ensuring a more stable supply chain and consistent pricing. This stability can be advantageous for businesses aiming to manage

continued on page 16

Chef Nina Curtis is a celebrated professional in plant-based cuisine, named one of the 25 Top Women in Foodservice and Hospitality for 2024. With over two decades of culinary excellence, she has redefined the possibilities of plant-based cuisine, earning widespread acclaim from vegans and non-vegans alike. In 2020, she was honored as America’s Top Hospital Chef, highlighting her commitment to health and flavor. In 2023, Chef Curtis curated a historic plant-based menu for a White House State Dinner at the invitation of First Lady Dr. Jill Biden, honoring Prime Minister Narendra Modi. This groundbreaking event showcased her ability to elevate plant-based cuisine to luxurious heights.As the Director and Executive Chef of Plant’ish & Co. Culinary Arts, Chef Curtis continues to innovate and inspire through her delectable creations and leadership. Her role in the American Culinary Corps, a James Beard Foundation and State Department initiative, underscores her dedication to culinary diplomacy and cultural exchange. Chef Curtis’s influence extends beyond the kitchen.

Plant-Based Breakfast Burrito with Tofu Scramble

costs and reduce dependence on fluctuating markets (brightgreenpartners. com).

Health Benefits

Traditional eggs, while viewed nutritious, contain cholesterol and can pose allergenic risks. In contrast, plantbased alternatives are cholesterol-free and often fortified with essential nutrients, making them suitable for individuals with dietary restrictions or those seeking heart-healthy options. Additionally, they eliminate concerns related to salmonella and other eggborne pathogens, enhancing food safety (pmc.ncbi.nlm.nih.gov).

Environmental Impact

The environmental footprint of egg production is significant, involving substantial land, water, and energy resources. Transitioning to plant-based egg alternatives can markedly reduce greenhouse gas emissions, conserve water, and decrease land use. This shift aligns with global sustainability goals and appeals to environmentally conscious consumers (en.wikipedia.org).

Culinary Versatility

Advancements in food technology have led to plant-based eggs that closely mimic the taste, texture, and cooking properties of traditional eggs. They can seamlessly replace eggs in various culinary applications, from baking to scrambling, allowing businesses to maintain menu offerings without compromising on quality (brightgreenpartners.com).

Understanding the Role of Eggs in Cooking

Eggs serve multiple functional roles in culinary applications, including:

• Binding : Holding ingredients together in baked goods and savory dishes.

• Leavening : Providing lift and structure in cakes, muffins, and soufflés.

• Moisture : Enhancing texture and preventing dryness.

• Emulsification : Stabilizing mixtures like mayonnaise and custards.

Replacing eggs requires identifying alternatives that can effectively replicate these functions, ensuring high-quality results in plant-based and allergen-free cooking.

Leading Plant-Based Egg Alternatives

To aid in the transition, I have included a full chart of egg alternatives outlining their uses and expected results. Below is a summary of key options:

5. Baking Soda & Vinegar

1. Aquafaba (Chickpea Brine)

Aquafaba, the liquid from canned or cooked chickpeas, is an exceptional egg white substitute. It whips into stiff peaks, making it ideal for meringues, mousses, and foams.

• Replacement Ratio: 3 tablespoons of aquafaba = 1 egg.

• Best Uses: Macarons, whipped toppings, cocktails.

2. Flaxseed & Chia Eggs

Ground flaxseeds or chia seeds combined with water create a gel-like consistency that mimics the binding properties of eggs in baking.

• Replacement Ratio: 1 tablespoon flaxseed/chia + 3 tablespoons water = 1 egg.

• Best Uses: Muffins, pancakes, cookies.

3. Silken Tofu

Blended silken tofu provides moisture and a creamy texture, making it an excellent alternative for dense baked goods and custards.

• Replacement Ratio: 1/4 cup pureed silken tofu = 1 egg.

• Best Uses: Brownies, cheesecakes, quiches.

4. Mashed Banana & Applesauce

These fruit-based substitutes contribute natural sweetness and moisture but can impact flavor profiles.

• Replacement Ratio: 1/4 cup mashed banana/applesauce = 1 egg.

• Best Uses: Quick breads, cakes, muffins.

A chemical reaction between vinegar and baking soda produces carbon dioxide, aiding in leavening.

• Replacement Ratio: 1 teaspoon baking soda + 1 tablespoon vinegar = 1 egg.

• Best Uses: Light, fluffy cakes and pancakes.

Conclusion

The evolution of egg alternatives

has empowered chefs and foodservice professionals to create delicious, inclusive dishes that align with modern dietary trends. By understanding the properties of plant-based substitutes, culinary experts can continue to innovate without compromising taste, texture, or function. As the food industry adapts to these challenges, plant-based solutions are poised to play a pivotal role in shaping a resilient and forward-thinking culinary landscape. How will you transition?

NACUFS CROWNS TOP '25 COLLEGIATE CHEFS

Penn State and Fairfield University chefs take regional titles, advance to nationals

Two chefs emerged victorious in the NACUFS 2025 Culinary Challenge, showcasing the exceptional talent and innovation taking place in collegiate dining. After an intense competition at the Myrtle Beach Convention Center Monday evening—part of the NACUFS 2025 Spring Conference in Myrtle Beach—Chef Emily Getz from Penn State claimed the Mid-Atlantic regional title, while Chef William “Bill” Reardon from Fairfield University secured the title for the Northeast. Both chefs will move on to compete at the NACUFS 2025 National Conference, July 8-11 in Salt Lake City, Utah, where they’ll face off against the best from across the country.

Launched in 2001 and adjudicated by the American Culinary Federation (ACF), the NACUFS Culinary Challenge celebrates the exceptional culinary talent in collegiate foodservice. Each year, chefs create an original, nutritionally balanced dish featuring a designated protein, competing on organization, technique, and taste—all judged on a 100-point scale.

Each

year, chefs create an original, nutritionally balanced dish featuring a designated protein, competing on organization, technique, and taste—all judged on a 100-point scale.

Getz, a cook for housing & food services at Penn State Harrisburg, earned first place in the Mid-Atlantic region and an ACF gold medal for her dish, “dirty rice,” consisting of buttermilk fried chicken, chicken liver butter, Brussels sprout slaw, hot honey vinaigrette, and brown butter beets.

“I’m honestly just in shock,” Getz said. “I took a lot of notes during the critique last night, and I’m going to take that advice to heart and go to Salt Lake City I guess!”

Getz added that it was “really awesome” to be able to represent Penn State.

“There’s no way I could have pulled this off without the support of my coworkers, so I’m really grateful for the opportunity,” she said.

Reardon, senior executive chef at Fair-

field University, secured first place in the Northeast region and an ACF gold medal for his dish, chicken galantine with winter vegetables and port wine reduction.

“We had a lot of great critique,” Reardon said. “Even critiques that were given to other competitors—I’m going to take those and just try to refine everything.”

Reardon added that it’s amazing to be able to represent Fairfield at the national competition.

“There’s a lot of support from the school and support in this group, but to be able to bring this back to our school is just really important,” Reardon said. “You feel proud returning.”

Coming in second in the Northeast and also earning an ACF gold medal was Chef Kevin Kenny from Stony Brook University. Northeast region silver med-

alists were Peter Masiero, Smith College (third place); Pyiphyo Aung, Cornell University; and Curtis Bangs, University of Connecticut.

For the Mid-Atlantic region, Michael Eng of Rutgers University won second place and a silver medal. Bronze winners included: Jade McCalla, Johns Hopkins University (third place); John Barker, University of Lynchburg; and Christopher Wiseley, Villanova University. Dylan Moore of the University of Richmond also completed the challenge.

The event was sponsored by Sysco, Cintas, and Perdue Foodservice. For more information, visit www.NACUFS.org/ Awards/CulinaryChallenge.

About NACUFS: The National Association of College & University Food Services (NACUFS) has been supporting excellence in collegiate dining since 1958. Through education, networking, and programs like the Culinary Challenge, NACUFS empowers foodservice professionals to innovate and lead on campus.

The NACUFS Mid-Atlantic Region Chefs with winner Chef Emily Getz (3rd L)

The NACUFS Northeast Region Chefs with winner Chef William Reardon (3rd L);

CATHY COLUCCIO FAZZOLARI

CO-OWNER, D. COLUCCIO & SONS, AND AUTHOR OF THE ITALIAN DAUGHTER’S COOKBOOK

D. Coluccio & Sons, Inc. is a family owned and operated Italian specialty food importer and retailer located in the heart of Bensonhurst, Brooklyn. Established by Domenico Coluccio, in the mid-1960’s, the shop is among the earliest importers, distributors, wholesalers & retailer of Italian specialty food products in the United States. The location features a retail store situated alongside its wholesale operations, where Cathy Coluccio Fazzolari gained firsthand experience growing up in the family business. The offer the finest variety of imported Italian pasta, cheeses, baking products, prosciuttos, soppressata, and delicious cakes available today in the Tri-State area.

Immigrating from Gioiosa Marina, a small town in southeastern Calabria, Italy, Domenico began importing foods that you could get only from his part of Calabria. This tradition of maintaining an inventory of unique food imports has continued today with Cathy and her two brothers.

She runs the day- to-day operations of the company which includes buying, human resources, the financial and accounting areas.

She frequently travels to Italy attending trade shows to source artisanal food products to sell at the retail to customers across the county. Many of the sourced products are packed under the Coluccio brand label.

She has a passion for food and learned to cook from her mother, who was a native of Calabria, Italy. Cathy has taught cooking classes at the Great Neck Adult Center, New York City College of Technology and Boston College. Cathy has served on

the board of Les Dames d’Escoffier New York as treasurer and is a member of the National Organization of Italian American Women (NOIAW).

Most recently, she published authentic Calabrese recipes inspired by memories of her childhood in The Italian Daughter’s Cookbook.

We sat down with Cathy to find out a bit more about owning and operating D. Coluccio & sons and her new cookbook.

Who are your customers?

We service a wide array of establishments, ranging from delis and mom & pop shops to larger distributors and retailer chains here in the Metro NY area and nationwide.

What do you offer?

We’re proud of our long

heritage, today our product portfolio includes over 1500 items, in over 50 categories and nearly 75 brands from Calabria and the other regions in Italy.

Some of our specialty items- Coluccio DOP Tomatoes, Coluccio Sicilian Olive Oil, Mauro Coffee, Callipo Tuna, italian Dried Legumes, Specialty Pasta from all regions of Italy, Balsamic Vinegars, Truffle Oils, Parma Prosciutto, Mortadella imported from Bologna, Provolone and Pecorino Cheeses, Grana Padano and Parmigiano Reggiano, Assortment of

Joyce Appelman is the SCOOP News Editor and Senior Contributing Writer for Total Food Service and previously 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

italian Olives, Gluten Free pastas, Christmas Panettone and Easter Colomba.

If tariffs are imposed this year on Italian goods, what will be affected?

Already prices are high in every industry and every sector. An additional duty will affect sales and not everyone will be able to afford to buy the products. Or they will find an alternate at a lower price, but not the same quality.

What are the trends, changes in Italian food/products that you’ve seen over the years?

After COVID, the world realized the importance of eating healthy and were demanding high quality good healthy products and Italy was able to supply us for distribution nationwide.

Why did you choose to write

The Italian Daughter’s Cookbook now?

It took 10 years for me to write the cookbook. My memories of my mother’s cooking inspired me to write The Italian Daughter's Cookbook. When I was growing up, every meal was made from scratch and was indescribably delicious. I can never forget the taste and smell of dishes like Sunday Sauce with Meatballs and Sausage,

continued on page 118

Cathy Coluccio Fazzolari

BREAKING FREE FROM THE LINEN RENTAL TRAP: WHY RESTAURANTS SHOULD INVEST IN QUALITY FABRICS

Imet with a restaurateur recently who bemoaned his experience interviewing linen rental companies for his forthcoming, highly anticipated New York City restaurant. Seeing his rental options, he asked, “That’s it? That’s all you’ve got?” I used to be able to rattle off 8 or 10 companies for him to call to get the selection and level of quality he needed to satisfy his guests. Now, I’m down to 1 or 2.

Consolidation is the worst possible trend in an already unpopular industry. Huge national companies, growing privately-owned chains, and worst of all, companies owned by private-equity firms, are buying up the few remaining small, independent linen companies. To no one’s surprise, they push a one-size-fits-all model, with offerings designed the benefit the rental company rather than the restaurant. “You can have any napkin you want as long as it’s cheap white polyester.” And the cheap white polyester napkin they offer today will likely be replaced tomorrow with an even cheaper one, not as white, poorly-sewn hems, flimsy, linty. Maybe made by child labor in a dangerous sweatshop in a country with no regulations or safety standards. But the savings drop right to their bottom line, and that’s what matters in the age of consolidation. Obviously it’s not just restaurant linens. We see it in our clothing, in our grocery stores, in the boxes on our front porches.

loyalty of the restaurant industry. That meant running my trucks on a schedule that worked for the restaurants; investing in the types of products and sizes that restaurants wanted or needed; working with well-run, family-owned mills so restaurants felt good about the products they were using; and always being open to doing things a little differently when asked. Running a sustainable business is fairly straightforward when you have a loyal customer base.

Christopher Hermanns is the owner of Complete Linen Consultants, a linen design, importing, and consulting firm. Prior to that, he ran the New York City area’s premier linen rental company. He believes restaurants should demand more, and settle less, and his favorite thing is brainstorming linen designs and styles with restaurateurs who care. He can be reached at Christopher@ CompleteLinenConsultants.com.

options for those restaurants. They are forced into linen rental box that likely doesn’t reflect their place in the dining landscape.

Unfortunately, there is nothing we can do about consolidation. There are, however, ways to overcome it, or at least sidestep it. Restaurateurs at a certain level already know that the best way to ensure the quality and service they need is to buy local and foster relationships. With farmers, rancher, winemakers, potters, even furniture makers. Sit with the owner, gauge their openness to meet you where you live.

When I ran a linen rental company, my business model was fairly simple: do anything within reason to earn the

Mega linen companies have a very different model: growth, come hell or high water, growth. They buy market share with low prices on ever-worsening goods, lock customers into onerous contracts, threaten to sue anyone pushes back, and above all, avoid spending a penny more than necessary on customer service. Restaurants are all the same:

items on the balance sheet. I once heard a VP of Ops of one of these companies say, “If we lose (a top-tier fine-dining establishment) we just make it up with a few pizza places.” Good for the CEO, I guess, not so much for the restaurant looking for a special touch.

To be sure, these mega linen companies have existed for many years, and they have a place for certain kinds of establishments. A deli or bagel shop has no need for Egyptian cotton textiles. They probably don’t need a lot of hand-holding. Their aprons might be stained and their kitchen towels really are rags, but who cares? They’re cheap and basically do the job.

Fine dining restaurants have to consider guest experience, presentation, image, decor, relationships. And now there are precious few, if any, linen rental

To be clear, seek out small independent linen rental companies whenever possible. The complete solution, though, is more far-reaching and radical, and it actually serves the interests of both restaurants and linen companies.

Linen companies, particularly the mega linen companies, have shown time and again that they do not want to be in the inventory business. Their low-cost, high-growth model requires minimizing SKUs, spending as little on products as is possible. Maybe they stock 5 or 6 sizes of polyester tablecloths in 2 colors, and polyester napkins in 5 garish primary colors. And these SKUs generally don’t vary from company to company, so good luck shopping around.

I submit that the solution is for companies like this to focus on laundry, rather than linen rental. We are living in a golden age of restaurants, and restaurants are striving to be unique, to differentiate themselves from each other, to make a continued on page 118

Quality linens as placed on the tables at (L to R) Ram & Rooster in Metuchen, NJ, and Lita in Aberdeen, NJ

HOW AWS AND AI ARE RESHAPING RESTAURANT OPERATIONS AMID LABOR AND COST CHALLENGES

For restaurant operators, maintaining profitability has never been more challenging. The industry is facing relentless pressure from rising food and beverage costs, labor shortages, and shifting customer expectations. As costs continue to soar and staffing remains a persistent issue, operators are looking toward artificial intelligence (AI) as a solution to streamline operations and drive efficiency.

From AI-powered voice ordering at drive-thrus to predictive analytics that reduce food waste, AI-driven automation is helping restaurants adapt to economic challenges while improving both service and profitability. “AI is transforming foodservice operations by handling routine tasks, optimizing resources, and ultimately freeing up staff to focus on delivering a great customer experience,” said Deborah Matteliano, Global Head of Restaurants Technology at AWS.

Restaurants and foodservice operators are increasingly leveraging AI across multiple areas of their business. One of the most powerful advantages of AI is its ability to improve both efficiency and customer experience simultaneously.

“We’re seeing AI at every point in the foodservice value chain,” noted Matteliano. “From real-time kitchen analytics that predict peak demand with high accuracy to smart POS systems that optimize guest data, AI investments are doing double duty—enhancing operations while keeping customers happy.”

One of the standout applications is AI-powered voice technology in drivethrus, which not only speeds up service but also improves order accuracy. As an added benefit, employees report higher job satisfaction when AI reduces their workload on repetitive tasks, leading to an overall better guest experience.

“Bring us your pain points—whether it’s labor optimization, supply chain intelligence, or guest loyalty—and we’ll help you find the right AI tools to drive measurable impact.” — Deborah Matteliano

AI is proving especially valuable in managing repetitive and time-consuming operational tasks such as order-taking, inventory tracking, and predictive ordering. These functions help restaurants run more smoothly while reducing labor costs. “These are the tasks where AI shines,” detailed Matteliano.

“AI anticipates inventory needs, streamlines ordering, and optimizes schedules automatically. It works behind the scenes, giving teams the freedom to focus on perfecting their craft and delivering exceptional hospitality.” By reducing the time employees spend on manual inventory checks or processing orders, restaurants can reallocate staff to higher-value roles, such as enhancing customer interactions or improving kitchen efficiency.

AI is also revolutionizing personalized dining experiences by learning customer preferences and tailoring recommendations accordingly. Restaurants can now offer menu suggestions based on past orders, dietary restrictions, and even seasonal trends. “AI is creating the digital equivalent of a superstar server

who remembers customer preferences and suggests the perfect meal,” explained Matteliano. “The difference is, now this can happen at scale.”

By leveraging AI to provide a more tailored experience, restaurants can boost customer loyalty, increase average check sizes, and improve overall guest satisfaction. With labor shortages persisting, many operators are turning to AI-driven solutions to fill the gaps while maintaining service quality.

“AI is taking over the tasks that no one aspires to do—like hours of fryer work or sorting through complex onboarding manuals,” said Matteliano. “With rising labor costs, reducing training and onboarding expenses is crucial.” AIdriven employee chatbots, for instance, can assist with onboarding, training, and answering employee questions in real-time. This reduces dependency on managers for training, allowing them to focus on improving restaurant performance.

Rising ingredient costs mean precision in forecasting is more critical than ever. AI helps restaurants optimize pur-

chasing decisions by analyzing sales patterns, local events, and even weather forecasts. “AI-powered forecasting goes beyond traditional demand predictors,” noted Matteliano. “It can analyze everything from weather trends to local events to help operators make smart purchasing decisions that protect margins and reduce food waste.” By leveraging AI for smarter inventory and food cost management, restaurants can ensure they’re buying exactly what they need—no more, no less.

Not all AI tools are created equal, and operators must ensure they invest in solutions that integrate seamlessly with their existing technology stack. “The best-performing restaurants are using AI systems that connect scheduling, inventory, and guest data,” explained Matteliano. “These platforms anticipate needs and suggest solutions before problems arise.” Choosing AI solutions that integrate with a restaurant’s current operations helps maximize return on investment while minimizing operational disruptions.

Implementing AI at scale requires a technology partner that understands the restaurant industry’s unique needs. AWS has built AI solutions designed specifically to help foodservice operators navigate their toughest challenges.

“AWS was built to handle highthroughput, mission-critical operations—just like what we see in the restaurant industry,” said Matteliano. “We combine deep industry expertise with cutting-edge technology to help operators innovate efficiently.”

AWS’s cloud-based AI technology offers scalability for both small independent restaurants and large multi-unit chains, ensuring that AI solutions grow alongside business needs. “Our infrastructure allows restaurant brands to continued on page 114

PROTECT YOUR RESTAURANT FROM SOCIAL

ENGINEERING FRAUD THIS TAX SEASON

In today’s digital age, virtually every business relies on networks for daily operations, including restaurants and the hospitality industry. This often involves handling sensitive data, such as customer payment cards, W-2 forms, and employee social security numbers. Unfortunately, securing this data remains a significant challenge for businesses of all sizes. These valuable assets are often targeted by cybercriminals who aim to monetize stolen information, particularly during the tax season. With tax season upon us, hackers are especially focused on acquiring W-2 forms. Once in their hands, these forms can be used to file fraudulent tax returns and carry out additional identity theft schemes.

Social engineering fraud, an increasingly common tactic, is often the method

used to steal such data. This involves a multi-stage process: criminals first gather information, then build relationships with key personnel, and finally execute their scheme, typically via email. Unlike the poorly worded scams of the past, today’s social engineering attacks are highly sophisticated and can trick even the most experienced employees into disclosing sensitive information.

Here are some of the most common social engineering tactics used by cybercriminals:

• Business Email Compromise (BEC)/Email Phishing: Hackers may compromise the email accounts of top executives (CEO, CFO, etc.), mimicking their email addresses to request wire transfers, W-2 forms, or other confidential data. These requests are often urgent

or time-sensitive, increasing the pressure to comply.

• Phone Phishing (Vishing): Using automated systems that mimic legitimate messages from banks or financial institutions, criminals trick recipients into providing confidential information to “verify” their account details.

• Fake Invoice Scam: A business is asked to wire funds to pay an invoice that appears to come from a trusted supplier, but the email request is actually sent from a fraudulent account. The email closely resembles the legitimate account, making it difficult to spot.

Steps to Prevent Falling Victim to Fraud

Given the rising frequency of social engineering attacks, it’s crucial for all businesses, including restaurants, to implement preventative measures:

1. Educate and Train Employees: Regular training helps employees identify suspicious behavior and potential fraud attempts.

2. Verify Requests: Any verbal or emailed request for funds or sensitive information should be verified in person or via phone with the requester.

3. Use Two-Factor Authentication: For IT and financial systems, enable twofactor authentication for added security, and implement dual signatures for wire transfers over a certain threshold.

4. Avoid Free Email Services: Use a private company domain for official communication instead of free, webbased email accounts.

5. Be Cautious with Social Media and Website Posts: Avoid sharing sensitive details such as employee roles, hierarchical information, or office hours that could assist fraudsters.

Robert Fiorito serves as Vice President with HUB International Northeast, 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, Robert 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 212-3382324 or by email at robert.fiorito@ hubinternational.com.

7. Use Caution with Financial Emails: Don’t use the “Reply” function to respond to emails requesting financial information. Always forward the email to the correct recipient using the correct address.

8. Watch for Unusual Changes: Be wary if a trusted business contact suddenly requests to be reached through their personal email, especially if they have always communicated through a company account.

Despite these efforts, no system is foolproof, and businesses can still fall victim to social engineering attacks. If this happens, report the incident to the FBI’s Internet Crime Complaint Center (IC3), a joint initiative with the National White Collar Crime Center.

6. Avoid Clicking Suspicious Links: Never open unsolicited emails or click on links from unknown sources. These emails may contain malware that could compromise your system.

continued on page 126

HOW TO GET YOUR RESTAURANT MANAGERS TO DO WHAT YOU WANT

Are you tired of feeling frustrated with your management team not meeting your expectations? If you're struggling to get your managers to take action and keep things running smoothly, I've got the perfect solution for you. There is a lot of power in clear expectations, effective checklists and consistent rule enforcement. These habits can transform your restaurant management team into a motivated, action-oriented force. Learn how to streamline your operations and get your restaurant managers to do what you want!

First, let's address the core issue here. Often, the frustration stems from a lack of clear expectations and accountability. Your managers might not know exactly what you expect from them, or they might not be held accountable for their responsibilities. Either way, this lack of clarity and accountability leads to inaction and inconsistency.

Make better restaurant checklists

One major culprit here is poorly designed checklists. That's right, checklists! If your checklists include vague tasks like "tables angled properly" or "roll silverware," you're setting your team up for failure. These tasks lack clear, actionable instructions, leading to inconsistent task completion and standards.

To fix this, it's crucial to rethink how you're using checklists. A well-designed checklist should be more than just a list of tasks — it should be a foundational tool that helps you communicate your expectations clearly and hold your management team accountable. When done right, checklists are a powerful tool for clarity and consistency in your restaurant. They should outline specific tasks, timelines, and standards, making it easier for your managers to understand and meet your expectations.

For example, instead of saying "check the bathrooms," a more effective checklist would specify: "Ensure that there are at least three rolls of toilet paper, the counters are wiped down, and the mirrors are streak-free every two hours." This level of detail ensures that every manager knows exactly what needs to be done, how it should be done and when it should be completed. It helps impose your standards consistently, making sure that everything is done your way every single day.

Moreover, checklists ensure that critical tasks, such as opening, closing, and side work, are completed accurately and on time. This not only helps maintain the quality of service but also builds a culture where details are prioritized and valued.

Enforce the rules in your restaurant

Consistency in rule enforcement is another critical area where many restaurants struggle. Employees can become frustrated when one manager strictly en-

forces a rule, like a no-cell-phone policy, while others don't. This inconsistency can undermine the authority of the strict manager and create confusion and resentment among the rest of the staff. To combat this, every manager needs to know the rules thoroughly and enforce them consistently. This uniformity helps prevent the perception of unfair treatment and maintains discipline and order in the restaurant.

Accountability plays a significant role in this process. Managers should not only be familiar with the rules but also held accountable for enforcing them. Regular check-ins to ensure rules are being consistently applied and addressing any deviations immediately are essential steps.

Know how to delegate and don’t be afraid to do it

Delegation is a critical skill for any restaurant owner, but it's often easier said than done. To delegate effectively, you need to communicate clearly what tasks need to be done, how well they

David Scott Peters is an author, speaker, restaurant expert and coach who coaches restaurant operators how to stop being prisoners of their businesses and to finally achieve financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses. Get his free 30-minute training video http:// www.davidscottpeters.com.

should be done, and when they should be completed. Start by setting clear expectations. This might involve asking for volunteers for specific projects or having managers outline the steps they will take to complete their main job duties. This approach not only clarifies what's expected but also engages your managers in the process, making them more likely to take ownership of the tasks.

Effective delegation also involves a cycle of inspecting, verifying, and coaching. This means not just handing off tasks but following up to ensure that they're completed and completed to your standard. This follow-up is crucial for maintaining high standards and building trust between you and your managers.

Clearly define restaurant managers’ roles

To truly unleash a manager's potential, it's essential to clearly define their role and identify the qualities of a good manager. A good manager should not only be a competent leader but also demonstrate a clear understanding of what's necessary to run a successful restaurant. Regular training and development opportunities are key techniques to improve your manager's performance. Whether through manager meetings or external training programs, continuous learning helps managers stay on top of continued on page 116

GREEK CUISINE GOES VEGAN: LEARN FROM GRECA’S CHEF DINO KOLITSAS AT THE ICONIC SILO COOKING SCHOOL

Rich in culinary legacy, The Silo Cooking School celebrated a grand reopening in 2024 under the leadership of Chef Constantine “Dino” Kolitsas, owner of Greca Mediterranean Kitchen + Bar. The relaunch included a slight name change to The Silo Cooking School/Greca Center of Culinary Excellence.

The Silo Cooking School earned its iconic image as the first recreational cooking school in Connecticut—a hub for culinary education for more than 50 years. Founded by renowned musician Skitch Henderson and his wife, restaurateur and cultural advocate Ruth Henderson, the school was built on a mission to blend food, art, and community. Over the years, many celebrated chefs and food personalities have taught classes there. Today, The Silo Cooking School, a

nonprofit organization, remains a cherished institution, blending its rich history with contemporary culinary education to foster a love for cooking and the arts within the community.

When I learned that Chef Dino was scheduled to lead A Vegan Tour of Greek Cuisine at the school, I immediately signed up. Lucky I did—because the class sold out quickly. Another stroke of good luck: Chef Dino graciously agreed to an interview about his passion for The Silo, vegan Greek dishes, and his restaurant, Greca.

Chef Dino, what convinced you to take the helm of The Silo Cooking School?

My friend Alessandro Piovezahn, who took over the property along with the school, asked if I would be interested in reopening it. It was a great fit with my

restaurant, Greca. In 2019, during our first year, we were voted Best New Restaurant and Best Overall Restaurant by Connecticut Magazine, and we’ve been winning awards every year since.

Since reopening the school last October, we’ve picked up where the Hendersons left off, aiming to restore the school’s glory years—when culinary masters like Julia Child, Jacques Pépin, and Martha Stewart came to teach. Now, I’m teaching classes myself, along with some of the top chefs in the region, including Carlos Perez from At the Corner in Litchfield, Rich Parente from Clock Tower Grill in Brewster, and Chef Billy Ross, who is on my culinary team at Greca. Chefs bring their own culinary perspective. Most of my classes focus on Greek and Mediterranean cuisine because that’s my heritage and best ex-

Cherry Dumaual is a seasoned contributing writer for Total Food Service, bringing years of experience in culinary communications to her role. As the former Partnerships Director at The Monday Campaigns/Meatless Monday, she was responsible for spearheading the PR and partnership development for Monday initiatives, including Meatless Monday. During her tenure, she successfully forged partnerships with renowned organizations, such as C-CAP (Careers for Culinary Arts Program), the American Institute of Cancer Research, and New Jersey Healthy Kids Initiative. Prior to joining TMC, Cherry held the position of Senior Vice President at leading PR agencies, where she worked with major food and healthcare clients. Her passion for learning and cooking international cuisines has led her and her husband to explore local food markets and restaurants in over 50 countries. This firsthand experience has allowed her to gain a deep understanding of different cultures and cuisines, which she brings to her work in the food industry.

presses my culinary point of view. I’m especially excited to offer vegan classes to showcase the vibrant variety within Greek cuisine.

When people think of Greek cuisine, they often imagine meat dishes like souvlaki and gyro or seafood like octopus and calamari. How do you broaden people's perceptions to appreciate Greek plant-based dishes? When I opened Greca, I wanted to introduce diners to a higher level of Greek cuisine. We’re a scratch kitchen—almost everything we make is from scratch. I describe our approach as rustic and reimagined Greek cuisine. The rustic dishes are the ones we learned from our grandmothers, while the reimagined versions are our elevated takes on tradition. Our goal is to expand our diners’ experience and appreciation of Greek food.

How did the vegan tradition take root in Greek cuisine?

continued on page 112

(L to R) Chef Dino shows the Gigantes dish; Chef Billy Ross gives tips to students at The Silo Cooking School

THOMPSON JOINS EXPERTS TO DISCUSS CHOCOLATE TRENDS AND INNOVATIONS AT SALON DU CHOCOLAT NYC

Kayisha Thompon is participating in the upcoming Salon du Chocolat NYC. She shares her industry insights, the ‘current state of the chocolate industry’ by sharing her take on the trends, and new things she is seeing. She offers advice for our Total Food Service readers about what you can do to elevate your flavors, presentations, creations, and how the rising prices of cacao and chocolate throughout this year may affect creativity, chocolate products, plus finding ways to incorporate price-saving practices such as using more non-chocolate ingredients like fruit etc. than chocolate, changing the proportions.

Kayisha Thompon is the founder of De L’or Cakery, a five-star artisan cake company based in New York City. Tapping into her Caribbean heritage, she infuses her creations with spices and flavors from Jamaica, Cuba, and islands from this region. She has become known for her highly sought-after tantalizing cookies, cupcakes, and signature Artisanal Gourmet Cake Jars.

What industry trends are you seeing?

In 2025, I'm seeing several key trends emerging in the food industry, particularly around sustainability, artisanal products, and clean, organic ingredients. Consumers are becoming more conscious of what they are putting into their bodies, which is driving demand for ingredients that are not only healthier but also responsibly sourced. At the same time, affordability remains a crucial factor. Many individuals still have budgets below $75k, so it’s essential to offer products that align with both quality and value. This is where creativity in product development becomes key—by

blending high-quality ingredients with unique, flavorful profiles at accessible price points.

Another key trend is the shift toward ready-to-eat, convenient products. Since the pandemic, many consumers have shown a preference for graband-go treats, which has influenced our product strategy. At De L'or Cakery, we’ve responded by launching by early June large, 64-gram, beautifully packaged cookies and smaller, ready-toeat mini cookies. These options cater to the demand for convenience while maintaining the artisanal quality our customers love.

What is your advice for elevating flavors, presentations, and creations for our Total Food Service readers?

For chefs looking to elevate their flavors and presentations, my advice is to experiment with ingredients that offer both visual appeal and unique flavor profiles. Organic powders like beetroot, matcha, tart cherry, strawberry, and blue spirulina are fantastic for coloring and flavoring without relying on artificial dyes. These powders not only allow you to create beautiful, naturallycolored confections but also give you the opportunity to introduce exciting new flavors—such as strawberry or tart cherry-flavored sugar cookies, or even blue spirulina-flavored cookies for a fun, vibrant twist that kids love!

When it comes to presentation, it’s important to think beyond traditional decoration. Consider packaging, creative designs, and offering something unique that stands out in a competitive market. Beautifully packaged, largeformat cookies with detailed, organic icing are a perfect example of how presentation can elevate the customer experience. When you integrate organic and clean ingredients, you not only cater to the growing demand for health-

conscious options but also make your products more memorable.

What are your insights about the impact of rising cacao prices and the response for creativity and innovation to chocolate products?

The rising cost of cacao is certainly challenging, particularly for small businesses like ours. We've had to adjust the pricing of our cookie mix bag, raising it from $29.99 to $39.99 to reflect these increases. However, rather than letting price hikes limit creativity, I see this as an opportunity to innovate and diversify our offerings. In response, we’re exploring more non-chocolate ingredients to keep costs manageable without compromising on taste or quality.

For example, we’re considering expanding our range of organic protein cookies—cookies that not only taste amazing but also promote healthy skin and a natural glow. It’s about finding new ways to bring value to customers while being mindful of ingredient costs. We're also exploring alternatives that maintain the integrity of the product, such as using fruit powders and other plant-based ingredients to replace some of the cacao content, thus reducing costs while still delivering a delightful experience.

The key to success is adaptability— whether it’s adjusting pricing, pivoting your product offerings, or using innovative ingredients. As chefs and business owners, it’s essential to remain flexible and creative, taking challenges as opportunities to grow and explore new possibilities.

The Salon du Chocolat NYC is taking place at The River Pavilion at the Javits Center March 21st – 23rd. For tickets, please visit salonduchocolatnyc.com.

Kayisha Thompson

C-CAP AND TOAST UNITE TO SUPPORT FUTURE CULINARY LEADERS AT 35TH ANNIVERSARY EVENT

In an industry grappling with labor shortages and rising workforce challenges, finding and developing skilled talent has become more critical than ever. The restaurant and hospitality industry faces a shrinking labor pool, with many operators struggling to fill positions both

in the front and back of the house. As businesses contend with these ongoing challenges, it becomes essential to invest in training the next generation of culinary professionals. Organizations led by Careers through Culinary Arts Program (C-CAP) are stepping up to fill this gap, providing under-

resourced students with the skills and opportunities they need to thrive in the hospitality industry.

The Careers through Culinary Arts Program (C-CAP) and Toast will host the annual C-CAP 35th Anniversary Benefit on April 7th at Chelsea Piers in New York. The event will celebrate C-CAP’s mission of empowering underresourced high school students and adults to become leaders in the culinary and hospitality industries. This year’s benefit will honor Chef David Shim of COTE Korean Steakhouse and feature Kelly Sennatt Esten, CMO of Toast, as the event chair.

This year’s C-CAP Benefit honors alum honoree Chef Brother Marcellus Luck IV, C-CAP Class of 2001 and owner of Four by Brother Luck. Guests will savor small bites and big flavors from top chefs, including Daniel Boulud, Chintan Pandya, JJ Johnson, Kwame Onwuachi, and Maria Loi, celebrating culinary excellence.

With a format of Savoring Small Bites & Big Flavors from New York’s Best Chefs & Beyond, this year’s culinary showcase features an impressive lineup of renowned chefs. Daniel Boulud of Restaurant Daniel brings his iconic French cuisine, while Chintan Pandya and Neel Kajale of Dhamaka share bold Indian flavors. Fieldtrip’s JJ Johnson highlights his signature rice-centric dishes, and Kwame Onwuachi of TATIANA offers Afro-Caribbean-inspired creations. Maria Loi of Loi Estiatorio presents her celebrated Greek fare, and Brother

“Our partnership with C-CAP directly supports the restaurant industry’s long-term sustainability by helping to create a pipeline of skilled workers.” — Kelly Esten

Luck from Four by Brother Luck adds his innovative Southwestern flavors. Attendees will also enjoy specialties from Paul D’Avino (Café Mars), John Fraser (Casa Cruz), Kamat Newman (Tatiana), Rick Bayless (Tortazo), Toni Weiburg (Union Square Café), Franz Corrales (Well Dunn Catering) and many more culinary stars.

continued on page

Toast and C-CAP celebrated their first year of partnership, unlocking new ways to help C-CAP students learn, grow and thrive in the restaurant industry Toast.org commits $500,000 in a partnership with C-CAP to support the culinary training program and expand service offerings to program alumni.

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Kelly Esten, CMO, Toast

KIM MALEK

Co-Founder and CEO, Salt & Straw

In this special annual issue of TFS celebrating the Top 25 Women in Foodservice, we are honored to feature Kim Malek , co-founder and CEO of Salt & Straw, whose leadership, vision, and passion have left an indelible mark on the foodservice industry. With a career built on creativity, community, and bold entrepreneurship, Kim exemplifies how women are shaping the future of restaurants and foodservice.

From launching a single ice cream cart to building a nationally recognized brand, Kim’s journey is a testament to the power of perseverance and purpose. Her commitment to supporting local artisans, fostering an inclusive company culture, and delivering joy through memorable culinary experiences has made her a standout leader and an inspiration to women across the industry.

As part of our Top 25 Women in Foodservice series, Kim Malek represents the incredible diversity of opportunity that the restaurant and foodservice industry offers women—from entrepreneurs and executives to chefs and innovators. The industry is one of the few sectors where women can rise through the ranks, launch their own businesses, and redefine hospitality on their terms. Kim’s story highlights the many pathways available to women driven by passion, creativity, and a desire to make a difference.

In this exclusive Q&A, Kim shares her experiences as a

continued on page 38

founder, the challenges and triumphs she has faced, and her insights on how women can continue to drive innovation and growth within foodservice. She also offers valuable advice for the next generation of female leaders eager to make their mark in this dynamic and everevolving industry.

Let’s dive into our conversation with Kim Malek—a true example of how women are leading, innovating, and inspiring in foodservice.

inside. I was really into politics, community action, and business, and I felt that kind of space would foster community.

Can you start by telling us a bit about your background and how your journey led you to create Salt & Straw?

I grew up in Billings, Montana, long before the days of Starbucks. Even as a young girl, I had this dream—I told my camp counselor that I wanted to open bookstores with coffee shops

In 1989, I moved to Seattle and joined Starbucks when they only had 30 stores. By the time I left, there were 3,000. I spent most of my career there in marketing and operations. Starbucks gave me invaluable experience in building what they called a "third place"—a space that wasn’t your home or your office, but a community hub.

In the mid-'90s, Starbucks relocated me to Portland, Oregon. Portland’s community-driven spirit sparked an idea in me: an ice cream shop could be a unique way to reflect and nurture community, just like cof-

continued on page 40

fee shops, but with a different kind of joy. I even wrote a business plan and started scouting locations. But fear held me back. My dad had gone bankrupt starting his own business when I was in college, and that experience stayed with me. So, instead of opening my shop, I returned to the corporate world, working for companies like Yahoo, Adidas, and Red, Bono’s company raising funds for AIDS relief in Africa.

So why ice cream, of all things? What drew you to this industry?

For me, it was never just about the product—it was about building a community. I wanted to create a space where people could meet, run into neighbors, and share meaningful moments with family and friends. Ice cream is special because it melts. It demands your attention. You have to

be present—no phones, just conversation and connection.

Our collaborations through flavors became another way to foster community. We’d partner with local breweries, charcuteries, and tea makers. Each scoop tells a story. Now more than ever, people crave those genuine, shared experiences—moments of pure joy.

Tell us about your very first Salt & Straw location. Where was it, and what did you learn from that experience?

Our first shop opened in Portland, in the arts district. I was terrified no one would show up—I wasn’t even there for opening day because I was off catering a wedding to help pay the bills. But people showed up—a lot of people. It was incredible.

I learned that people weren’t just

interested in ice cream—they were craving an experience. They loved our collaborative flavors showcasing the community: local breweries, coffee roasters, and artisans. Our shop quickly became a gathering place, filled with conversations, laughter, and connection.

Soon after, an opportunity came up to open a second store across town— one of Portland’s most iconic corners. We jumped at it. To fund it, we relied on friends and family. It was a huge risk, but we believed in what we were building.

How did you approach scaling your business beyond Portland?

Our fourth store marked a big leap—it was in Los Angeles. Opening in LA meant I couldn’t be in every store, so we had to build systems and infrastructure to maintain our values and culture.

We moved someone from Portland to LA to be what I call a culture carrier—someone who lives and breathes our values and can pass them on. Culture is still my top priority today. You can scale operations, but if you lose your culture, you lose everything.

Let’s talk about your product. You didn’t come from a culinary background—how did you create your amazing flavors?

My cousin, Tyler, joined me to start the company. He went to culinary school but dropped out, and it turned out he was an absolute flavor genius. He approaches flavors like storytelling—each scoop has a narrative. Tyler’s approach is incredibly humble and collaborative. Our flavors re -

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With ice cream that is crafted with unthinkable care, the Salt & Straw team cooks, freezes, candies, smashes, drizzles, ribbons, spoons, and sprinkles, creating flavor profiles that awaken taste buds. Using ice cream as a blank slate for storytelling, they fearlessly explore ingredients, discover emerging artisans, and share inspiring, unifying experiences.

flect the craft and creativity of local makers, from breweries to chocolatiers. It’s a reflection of the community we serve, and that’s what makes our ice cream so special.

Scaling artisan ice cream is notoriously difficult. How did you manage to grow while maintaining quality?

Scaling was one of the hardest challenges we faced, especially with our constantly changing, seasonal menu. We create five new flavors every month—always seasonal, always local. That means working with our partners sometimes a year in advance to secure ingredients.

Managing inventory and forecasting was a nightmare, but we invested heavily in our manufacturing techniques. We customized equipment to produce larger quantities without compromising our artisanal methods. It took time and innovation, but we

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Kim Malek founded Salt & Straw with her cousin Tyler Malek

made it work.

You've grown significantly since your first shop. How many stores do you have now, and how do you manage operations?

We now have 43 stores across the U.S. We've experienced measured, intentional growth since 2011. Despite this growth, we’ve chosen to keep distribution tight—no grocery stores. Every scoop you taste is from Salt & Straw.

We’re also thoughtful about technology. While we embrace digital tools for inventory and scheduling, we avoid tech that distances us from customers. Our busiest stores are the ones that sample the most and engage with customers the longest. Technology should enhance the human experience, not replace it.

You’ve credited restaurateur Danny Meyer as a mentor. How did that relationship begin, and what have you

learned from him?

When we started Salt & Straw, our entire team read Danny Meyer’s Setting the Table. We discovered he was hosting a hospitality seminar in New York. We were broke, but we scraped together every penny and flew out to attend.

I met Danny there, and afterward, I sent him ice cream. He said the magic words, “Keep in touch,” and I did. Over the years, I called him for advice on everything—from supply chain issues to wholesale strategies. He always helped.

Later, his company started an investment firm, and Salt & Straw became one of their first investments. Danny taught me that culture evolves like sourdough—alive and changing— but values should never change. At Salt & Straw, we live by that.

What are Salt & Straw’s core values?

Our values are rooted in curiosity, accountability, and impact. We foster a culture of care—where everyone shows up, does their best, and holds each other accountable. Above all, we aim to leave the world a little better than we found it.

You’ve avoided making overt political statements through your brand. Why?

I’m personally very passionate about politics, but I’ve learned that making bold statements through the brand often results in my frontline employees bearing the brunt of the backlash. That’s not fair to them.

Instead, we focus on living our values through action: ethical sourcing, fair wages, and local community investment. Our impact is baked into how we do business every day.

The ice cream industry has faced challenges from health trends to shifting consumer habits. How do you navigate that?

We focus on quality and indulgence. Our ice cream is made from the highest quality ingredients—so pure that even athletes and health-conscious customers tell us they feel good eating it.

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Our investor, Dwayne "The Rock" Johnson, loves our approach because he believes in those epic cheat day moments. Our customers aren’t looking for low-calorie substitutes—they’re looking for the best ice cream when they choose to indulge.

Has competition from other premium brands like Van Leeuwen changed your approach?

Not at all. We stay focused on what makes Salt & Straw unique: our flavors, our people, and our community. I learned from my Starbucks days that a rising tide lifts all boats. The more great ice cream shops out there, the better it is for the industry.

Is ice cream still seasonal, or has it become a year-round business?

Ice cream has absolutely become a year-round business. We keep it fresh with monthly menus, so people are always excited to see what we’re creating—whether it’s Chocolate February or Holiday December.

"I wanted to create a space where people could meet, run into neighbors, and share meaningful moments with family and friends. Ice cream is special because it melts. It demands your attention. You have to be present—no phones, just conversation and connection."

What role does technology play in your operations?

We use technology where it matters most: scheduling, inventory, and operations. But we’re careful not to let tech replace human connection. We don’t have a big order-ahead program because we want people to come into our shops, sample flavors, and engage with our team.

Are you considering franchising Salt & Straw?

No. Our product is too high-touch, too experiential for franchising. We own and operate every store to ensure the experience is exactly how we envision it. However, we are exploring selective

licensing deals to bring Salt & Straw to new, carefully chosen markets.

How do you approach real estate and expansion?

I have a real estate partner, a former employee from Sweetgreen, who leads our development. We’re strategic—focusing on high-traffic, community-oriented locations that align with our brand values.

Can you share a challenge you’re passionate about solving in your industry?

Freezer technology! It sounds mundane, but there’s been no innovation in commercial ice cream freezers in decades. It's one of the leading causes of repetitive strain injuries in our industry.

We’re actively working on solving this because it directly impacts our team’s well-being.

Looking back on your journey, what are you most proud of?

I’m most proud of the community we’ve built. Whether it’s a store opening with lines down the block or an impromptu wave line in our New York shop, it’s the human connection that brings me joy.

We’ve grown to 43 stores since 2011, but what matters most is that our values—curiosity, care, and community— remain the heart of Salt & Straw.

All photos courtesy of Salt & Straw

NOTE FROM THE PUBLISHERS

Women’s Success in Foodservice: The Factors Driving Change

For decades, women have been a driving force in the restaurant, foodservice, and hospitality industries. Yet, only in recent years has their impact been fully recognized and celebrated. Today, women are not just participants but industry leaders, driving innovation, influencing business strategy, and shaping the future of foodservice.

Historically, many women in the industry were limited to front-of-house roles, but a shift toward inclusion has led to greater representation in executive and ownership positions. More women now hold leadership roles in restaurant operations, corporate foodservice, equipment distribution, and culinary innovation. Organizations and mentorship programs aimed at advancing women’s careers have played a crucial role. Industry organizations like the James Beard Foundation’s Women’s Leadership Program, the Women’s Foodservice Forum, and initiatives

by major brands have created mentorship opportunities that empower women. These programs provide the guidance and support needed to navigate career advancements and break long-standing barriers.

Women are reshaping the foodservice landscape through sustainability initiatives, creative menu development, and cutting-edge restaurant design. Female chefs and entrepreneurs have played a pivotal role in redefining food trends, improving customer experiences, and leading business expansions in ways that were once male-dominated.

While challenges such as wage gaps and discrimination persist, the industry has made strides in fostering more inclusive work environments. Many businesses are implementing policies that promote work-life balance, pay equity, and anti-discrimination efforts, making the industry more welcoming for women at all career levels.

As we compiled our 25 Top Women in Foodservice for 2025, we discovered a diverse and inspiring group of leaders making significant contributions across all facets of the industry. This year’s honorees include women

excelling in culinary excellence, leading kitchens, and developing groundbreaking menus that define industry trends. Others have made their mark in operations and management, turning restaurant concepts into thriving businesses. In food distribution and equipment sales, women have driven innovation in supply chain management, logistics, and product development. Additionally, leaders in restaurant design and technology are revolutionizing dining experiences through advanced design concepts and tech integration. What stood out most was how these women have leveraged their expertise to drive change, implementing initiatives focused on sustainability, diversity hiring, and employee well-being—setting new standards for the industry.

By celebrating the accomplishments of these women, we aim to inspire the next generation of female leaders in foodservice. The industry has come a long way, but continued progress depends on ongoing support, mentorship, and recognition of the invaluable role women play. With barriers breaking and opportunities expanding, women’s contributions

will only continue to grow, shaping a more innovative, equitable, and successful future for foodservice.

Leslie Klashman

Fred Klashman Publishers, Total Food Service

Amanda Fugazy

Director, Labor & Employment Law Group, Ellenoff, Grossman & Schole Amanda M. Fugazy leads the Labor & Employment Law Group at Ellenoff, Grossman & Schole LLP, where she also co-heads the firm's Hospitality Practice Group. Amanda represents businesses (both for-profit and not-for-profit) and executives in litigation, arbitration and mediation. She also provides counseling and continued on page 50

preventative education regarding wage-hour compliance, discrimination, harassment, labor relations, leave laws, internal investigations, contracts, manuals, and severance agreements. She is one of the most experienced wage and hour law practitioners in New York. Amanda has litigated dozens of federal and state court cases involving claims under the Fair Labor Standards Act and the New York Labor Law. She also serves as a mediator and has successfully resolved many cases privately and by appointment through the Federal Courts for the Southern and Eastern Districts of New York.

Amy Mills

Owner, 17th Street Barbecue

Anita Jaisinghani

James Beard Award Nominated Chef and Co-Owner, Pondicheri

Amy Mills was raised on smoke, sauce, and Magic Dust®. Owner of the legendary 17th Street Barbecue, she’s the industry’s go-to girl for all things barbecue. Considered an authority on barbecue and the business that surrounds it, Amy runs OnCue Consulting, offering seminars focused on culinary and business techniques. She’s a featured judge on barbecue shows like Food Network’s BBQ Brawl, Fire Masters, CHOPPED, Best in Smoke, and Beat Bobby Flay. She is the co-author of two books, written with her late father, “The Legend” Mike Mills. Peace, Love, and Barbecue, considered a classic in the genre and nominated for a James Beard Foundation Award, and Praise The Lard. Amy was named a Landmarks Illinois Influencer for her work in restoring the building that houses Faye, a coffee shop/café and The Factory at 17th Street, where she bottles their award-winning sauces and spice blends and offers copacking services.

Anita Jaisinghani, the chef and coowner of Pondicheri, was born and raised in India and developed a love for food early in life. Transitioning from a career as a microbiologist, she began with a home-based catering business and selling chutneys through Whole Foods. Anita's culinary journey led her to establish Pondicheri, where she brings innovative Indian cuisine to a broader audience. With all of her kaleidoscopic menus, Anita builds upon the complexities of Indian cuisine, taking the magic of spices and the goodness of fresh, local ingredients, which earned her a James Beard Award nomination and acclaim in the culinary world. To further expand her daily offerings, Jaisinghani opened The Bake Lab in 2014, a bakery and cafe located directly above the restaurant that also serves breakfast and lunch.

Betsy Mercado

Chief People Officer, Flynn Restaurant Group

Betsy Mercado oversees “human capital” for the largest restaurant franchisee in the United States. She joined the company in 2011. She has been instrumental in leading the organization's people strategy, focusing on attracting, developing, and retaining top talent. Betsy oversees the Human Resources support center team, which includes functions such as Benefits, Compliance, HR Technology, Talent Acquisition, Diversity and Inclusion, and Learning and Development. Prior

to her tenure at Flynn, she was the Vice President of Human Resources for The Palm Restaurants for nine years. Betsy holds a B.A. in Psychology from Towson University and

an M.S. in Human Resource Management from Johns Hopkins University.

Bobbie Lloyd

CEO and Chief Baking Officer, The Magnolia Bakery

Since 2006, Bobbie Lloyd expanded the iconic bakery brand from its original location in New York City’s West Village to locations worldwide. As the company’s C.E.O., Bobbie is keen to identify new channels that will enhance the Magnolia Bakery experience in person and online. As Chief Baking Officer, Bobbie brings the homemade essence of Magnolia Bakery to customers through the creation of new products and the perfection of old classic American dessert favorites.

In 2020, Bobbie released, The Magnolia Bakery Handbook: A Complete Guide for the Home Baker. She attended Boston’s famed Modern Gourmet Cooking School, and became a founding member and co-owner of American Accent, in Brookline, MA. She was a private chef for Mr. and Mrs. Calvin Klein. She was part of the Union Square Café management team, where she held both operations and management roles with Prix Fixe, The Screening Room, and Tribeca Grill, and was co-owner of Au Café.

Bricia Lopez

James Beard Award Winning Chef and Co-Owner, Guelaguetza

Bricia Lopez is the co-owner of Guelaguetza, a renowned Oaxacan restaurant in Los Angeles that has become a cultural and culinary institution. Alongside her siblings, she has carried on her family's legacy, maintaining the restaurant’s reputation as a landmark for authentic Oaxacan cuisine. Through her leadership, Guelaguetza has received numerous accolades, including the prestigious James Beard Award for America’s Classics. Bricia is a passionate advocate for Oaxacan food and culture, frequently sharing her knowledge through public speaking engagements, media appearances, and her cookbook, Oaxaca: Home Cooking from the Heart of Mexico. Beyond the restaurant, she has expanded her influence into the beverage industry with her brand, I Love Micheladas. Her expertise and entrepreneurial spirit have positioned her as a leading voice in the culinary world, helping to elevate Mexican cuisine on a national scale. Bricia’s work continues to celebrate and preserve Oaxacan traditions while making them accessible to a broader audience.

Candi Dailey

CEO, Potomac Hospitality Group Candi Dailey has innovated the hospitality space through her company’s unique blend of culinary excellence, elevated experiences, and cultural celebration. With over 20 years’ experience in the industry, she is known

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as a food, experience and hospitality entrepreneur. She creates impact through food, culture and events. She is also a Goldman Sachs 10KSB alumni and founding member of The BOW Collective™, an organization and sisterhood of the Nation's top 1% of small business owners. She is the owner of Potomac Hospitality Group (PHG) a full-service catering company serving the metro DC area, Maryland and Virginia, based in Mitchellville, MD. She curates The Secret Supper Experience: Fried Chick’n & Champagne, an upscale culinary experience celebrating food, connection, and luxury at a hidden location. She manages the DMV’s newest farm and event venue, Marcellus Farms Estate; and powers a successful southern soul food restaurant concept, Ruby’s Southern Comfort Kitchen.

Claudine Pépin

Co-Founder and President, Jacques Pépin Foundation

Claudine Pépin is the only child of Jacques Pépin, and co-founder and president of the Jacques Pépin Foundation. Claudine has worked with her father since 1995 starting with PBS's “Jacques Pepin’s Kitchen: Cooking with Claudine,”

“Jacques Pepin’s Kitchen: Encore With Claudine,” and “Jacques Pépin Celebrates.”

All three series won James Beard Awards.

She also spent a great deal of time in the wine industry, working for Kendall-Jackson wineries, serving as the Brand Am -

bassador NYC for Moet & Chandon and Dom Perignon Champagne, and teaching food and wine pairing at the French Culinary Institute and the Sommelier Society. In 2002, Claudine was named “Woman of the Year" by the Academie Culinaire de France –Filiale des Etas Unis and is a proud member of Les Dames d’Escoffier’s New England chapter. Let’s Cook French is her book of thirty favorite, simple, classic French recipes in both English and French, illustrated by her father and daughter Shorey.

Dana Zukofsky

CPA, MBA, Managing Director of Restaurant, Franchise & Hospitality, Aprio Advisory Group, LLC

on the boards of Giving Kitchen and the Brooklyn Curling Club.

Deborah Matteliano

Global Head, Restaurants and Food Tech, Amazon Web Services

With over 25 years of experience, Dana Zukofsky has collaborated with prominent names in the food, franchise, and hospitality sectors, serving as an advisor, accountant, CFO, and director of finance. Dana specializes in restaurant consulting, focusing on policy development and revenuegenerating growth strategies. Her expertise includes restaurant accounting, tax services, and outsourced financial solutions such as cost segregation studies, nexus studies, franchise royalty audits, and transaction advisory. Under her leadership, Aprio's practice has achieved doubledigit revenue growth and expanded its market presence. In December 2024, Dana was honored for the third consecutive year by Crain’s New York Business as a Notable Leader in Accounting, Consulting & Law, recognizing her innovation and leadership in the industry. Beyond her professional commitments, Dana actively supports City Harvest, a New York City-based food rescue organization, and serves

As the Global Head for Restaurant Technology at Amazon Web Services (AWS), Deborah Matteliano is a key player in the intersection of foodservice and technology. She specializes in advising third-party delivery companies, restaurant technology providers, and virtual dining concepts on how to implement cloudbased solutions that drive digital transformation. By leveraging AWS’s vast capabilities, Deborah helps food businesses optimize operations, enhance customer experiences, and streamline logistics. With a background in both hospitality and technology at Uber Eats, she brings deep expertise in integrating innovative solutions tailored to the evolving demands of the industry. Deborah frequently collaborates with top restaurateurs, food tech startups, and enterprise brands to explore advancements in artificial intelligence, data analytics, and automation. Her thought leadership and strategic insights have made her a trusted advisor in the industry, shaping the future of restaurant technology. Through her work, she continues to drive efficiency and innovation across the global foodservice landscape.

Elizabeth Murray

Chief Operating Officer, The Marlow Collective

Elizabeth Murray is a key figure in The Marlow Collective, a group of Brooklyn-based establishments

known for their commitment to sustainable practices and community engagement. Her work encompasses various facets of the hospitality industry, contributing to the success and ethos of the collective. Elizabeth is also a co-founder of Women in Hospitality United, a non-profit organization dedicated to reimagining the hospitality industry. She sits on the Board of Directors of the NYC Hospitality Alliance, the NYC Small Business Services Hospitality Council, the Emma's Torch Culinary Council, and the Urban Justice Center's Street Vendor Project Advisory Board. She is a NY certified community mediator and lives in Brooklyn, New York.

Emily Williams Knight, Ed.D.

President and CEO, Texas Restaurant Association Since May 2019, Dr. Emily Williams Knight has led the Texas Restaurant Association (TRA) and its Foundation, representing 58,000 restaurants that employ 1.5 million Texans and generate $106 billion in annual sales. With over 20 years of global experience driving innovation and transformation across industries, she has brought visionary leadership to the TRA. Emily has achieved historic legislative success, securing key policy wins to support restaurant owners, employ -

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ees, and entrepreneurs. The Connecticut native is a passionate advocate for the hospitality industry, she has played a critical role in helping restaurants navigate challenges such as the COVID-19 pandemic, labor shortages, and supply chain disruptions. Beyond policy work, she focuses on workforce development, education, and technology-driven solutions to ensure the industry’s long-term sustainability. As a nationally recognized speaker and thought leader, Emily continues to push for growth and resilience in Texas’s restaurant sector and beyond, shaping the future of dining and hospitality.

Maria Albertorio

Managing Partner, Commercial Kitchen Stop and Brilliant Supply

Association, American Culinary Federation, and Vistage Florida.

Mary Attea

Executive Chef,

The Musket Room and Raf's

Maria Albertorio has 17 years of experience in the hospitality industry, with ownership in Brilliant Supply and Commercial Kitchen Stop. Brilliant Supply provides chemical and dishwasher products to the local hospitality sector, while Commercial Kitchen Stop specializes in custom kitchen design and equipment. Before entering hospitality, Maria worked in construction as a Training Manager and Client Relations Specialist. She holds a Master’s Degree in Science from Nova Southeastern University. With experience in both corporate settings, like MAPEI Corporation, and small businesses, Maria favors the small company environment. She has a passion for travel and enjoys exploring new destinations with her son. Maria has implemented systems like EOS, Culture Index, and Fishbowl automation in her companies. She is an active member of several industry organizations, including Pride Centric Resources, FRLA, National Restaurant

Mary Attea is the Executive Chef of The Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood. She also leads the culinary vision at its sister restaurant, Raf’s. Since taking the helm in 2020, she has redefined The Musket Room’s identity with a sophisticated and globally inspired tasting menu that showcases seasonal ingredients and innovative techniques. At Raf’s, she has introduced an elegant blend of French and Italian influences, creating a refined yet approachable dining experience. A two-time James Beard Award finalist, Mary is recognized for her artistic approach to food and her ability to craft memorable dishes that celebrate both tradition and modernity. Her leadership extends beyond the kitchen, mentoring the next generation of chefs and fostering a culture of creativity and inclusivity in hospitality. With a commitment to excellence and continuous evolution, Mary remains one of the most influential chefs in New York City’s dynamic dining scene.

Maya-Camille Broussard

James Beard Award Nominated Chef and Owner, Justice of the Pies

Maya-Camille Broussard is the owner of Justice of the Pies, a Chicagobased bakery dedicated to creating delicious, artfully crafted sweet and savory pies, quiches, and tarts. Celebrating its 10th anniversary, the bakery is more than just a business—it’s a

mission-driven enterprise focused on social impact. MayaCamille, who was inspired by her late father’s love for baking, founded Justice of the Pies as a way to honor his legacy while advocating for underserved communities. The bakery regularly partners with local organizations to provide culinary education, mentorship, and job training opportunities. Maya-Camille’s dedication to her craft and community has earned her a James Beard Award nomination and recognition as a standout personality on Netflix’s Bake Squad. Through her work, she continues to uplift others while redefining what it means to blend culinary excellence with social responsibility, making her an influential figure in both the food and nonprofit sectors.

Medegine Guillaume

President, Guillaume Hospitality Group

New Orleans to participate in the Taste of NFL during Super Bowl LIX alongside Chef Ron Duprat, a charity event with GENYOUTH committed to End Student Hunger. She’s an active part of numerous James Beard Foundation events and was part of the 2023-2024 Legacy Network cohort which has been instrumental for providing mentorship and brand partnerships with companies including Heinz and Hav and Mar restaurant.

Nicole Ackerina

Medegine Guillaume is a Culinary Institute of America trained chef who sharpened her chef skills at Nougatine by Jean-George, and her management skills as the Manager of Catering Operations, Columbia University Dining, where she was responsible for the front of house duties including the day of execution of catered events, the guest manager for the client and event attendees, oversees event staff, and as a liaison to the culinary team. She now uses all of those skills with Guillaume Hospitality Group, where her dishes include nods to her Haitian roots. She traveled to

CEO, Fulton Fish Market Cooperative Nicole Ackerina joined the Fulton Fish Market Cooperative as the market’s first CEO in June 2023. Nicole has nearly two decades of progressive professional experience in program development and implementation, legal services and contract management, in expedited and highprofile project delivery, and in organizational operations. She has specialized in large-scale infrastructure and transportation projects, asset management, emergency management, and in leading large teams for NYCEDC, AECOM, and Hornblower. Nicole is a native Brooklynite and foodie who is passionate about providing NYC with a reliable and healthy food supply, sustainable waste streams, optimizing our waterfronts, circular economy, education and experimental learning, philanthropy, and the power and importance of community. Nicole is the Board Chair of the Cosanti Foundation, a Board Member of Rocking the Boat, and is currently a participant in the 2025 Wharton Executive Global CSuite cohort.

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Patti Chesney

Associate Vice President of Merchandising, TAKKT Foodservices

Patti Chesney has worked in the foodservice industry for over 35 years. She has led teams focused on analyzing and specifying equipment and supplies, new product development, global sourcing, managing supplier relationships, and assortment/category management. Patti currently serves on the Board of Directors for International Foodservice Equipment Distributors and has been actively involved in other organizations, including twelve years on the Board of Directors for Allied Buying Group, where she held the position of President from 2017 to 2019. She has considerable experience in Asian sourcing, having opened and managed the activities of Hubert's Hong Kong office, including developing formalized operating procedures for cost negotiations, shipment consolidations, and quality control. Most recently, she has assisted with implementing and operationalizing the integration of two prominent brands, Hubert and Central Restaurant Products, into TAKKT Foodservices. Patti has expressed that she is very appreciative to have spent her career contributing to an industry dedicated to serving people, enhancing food experiences, and promoting a healthy and sustainable culture.

Raquel Villatoro

COO, Carolina Cooks Foodservice Equipment & Supplies

Raquel Villatoro was born in El Salvador and is grateful to her parents for bringing her to the U.S. at 18, overcoming language barriers and challenges. Her background in Business Administration has given her a strategic and innovative approach to the foodservice

industry. Passionate about learning and building relationships with customers and manufactures, Raquel grew into a leadership role, managing Carolina Cooks Restaurant Equipment’s main location in Charlotte, NC, and opening and managing a second location in Asheville, NC. She appreciates the opportunity given by owner Dalton Espaillat and is grateful for her dedicated team, whose hard work and commitment have been instrumental in the company’s growth. She also serves her community as a Ministry Coordinator at her church. Her goal is to continue empowering her team and inspiring the next generation to explore the food equipment industry.

Sarah Bulmer

Director of OS&E & Tabletop Sales, Singer Equipment Company

As Director of OS&E & Tabletop Sales, Sarah Bulmer manages the strategic sales and procurement efforts in tabletop and smallwares in collaboration with Singer Equipment Company’s Purchasing Team. Singer is the leading dealer in the country for best-in-class kitchen and tabletop design. Bulmer believes in an elevated guest experience and values the art of delighting and surprising Singer’s customers along every step of the design process. This approach has brought Singer to the front lines as a thought leader in the global tabletop market, utilizing a consultative selling model and product expertise that are both impossible to duplicate and unmatched in

our industry. Sarah's growing team of Tabletop and OS&E Specialists is what makes Singer the preferred dealer in the United States in these categories. You can expect more to come from Sarah and Singer in 2025 and beyond.

Shawna Snyder

Vice President of National Accounts, Avanti Restaurant Solutions

Talia Berman

Shawna Snyder is a renowned leader in the foodservice equipment industry. For over 20 years, Avanti has been delivering innovative, customized solutions to meet the unique needs of national account clients, providing what is known as the "Avanti Experience." With more than 30 years of experience in the hospitality industry, she has held a variety of leadership and operational roles across several prominent brands. Her extensive expertise, combined with a customerfirst philosophy, allows her to lead with a focus on driving strategies that are reshaping the traditional perception of equipment dealerships and creating lasting impact for her clients. Among Shawna’s most notable accomplishments are multiple Vendor of the Year awards earned by the brands supported by her team. A passionate advocate for leadership development, she fosters a culture of innovation, collaboration, and excellence within her team, setting new industry standards and empowering the next generation of leaders. Shawna’s unique blend of experience and dedication to advancing Avanti’s vision positions her as a forward-thinking leader, committed to shaping a bright future for both her company and the broader hospitality sector.

Vice President, Friend of Chef Talia Berman serves as the Vice President of Friend of Chef, a New York Citybased consulting firm that connects top landlords with some of the most innovative hospitality operators in the industry. With a keen understanding of real estate, restaurant development, and hospitality trends, she plays a pivotal role in helping chefs and restaurateurs find strategic locations that align with their brand visions. Friend of Chef, in Manhattan, has established itself as a key player in shaping the city’s dynamic dining landscape. She began her career after graduating from McGill University as the legendary Gael Greene’s assistant. Talia’s work extends beyond matchmaking— she collaborates closely with operators to optimize business strategies, streamline operations, and navigate the complexities of the restaurant industry. She is highly engaged in the food world, regularly attending industry events and sharing insights through social media. Passionate about fostering unique culinary experiences, Talia continues to influence the evolving hospitality scene in New York and beyond.

Tracy Kim

CEO, DIG

Tracy Kim is the CEO of DIG, a fastcasual restaurant group known for its vegetable-forward, locally sourced menu and commitment to sustainability. Since joining the company in 2021, she has expanded DIG’s reach beyond urban centers and into suburban communities, adapting to the evolving dining landscape. With a background in consumer goods and technology, including leadership roles at General

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Mills and Shutterstock, Tracy brings a unique perspective to the foodservice industry. She is passionate about operational excellence, supply chain innovation, and peoplefirst leadership. Under her guidance, DIG has focused on ethical sourcing, reducing food waste, and creating accessible, high-quality dining experiences. Tracy’s forwardthinking approach has positioned the brand for long-term success, solidifying its reputation as a leader in modern, mission-driven dining. She continues to push boundaries in hospitality, ensuring that DIG remains at the forefront of the industry’s push for sustainability and innovation.

Treva Weaver COO, N. Wasserstrom

As COO for N. Wasserstrom, a 120+ year, privately held treasure, Treva is able to leverage her diverse experience in marketing, client service, operations, and finance. In addition to her professional experience – She has deep ties to the foodservice industry, beginning at a young age working for McDonald's and most recently she and her husband opened 3 Zoup! franchises. Through happenstance, Treva connected with Wasserstrom and says “she is home”. She was thrilled to channel her love for this industry when asked to lead the Restaurant Advisory Group for Ohio, developing guidelines for reopening. She has also represented the industry on Capitol Hill, speaking directly with congress

to support important industry legislation. In her current role at N. Wasserstrom, one of Treva’s passions has been strengthening the workplace culture and together they are executing the plan to serve our industry for the next 100 years!

Wendy Powell

Chief Growth Officer, Infuse Hospitality

Wendy Powell is the Chief Growth Officer at Infuse Hospitality, where she leads business development, operations, and strategic expansion efforts for one of North America’s premier foodservice providers. With an extensive background in corporate dining, hospitality management, and brand development, Wendy has a track record of driving growth and innovation. Before joining Infuse, she served as President of a corporate catering company, where she spearheaded a transformative journey that established the brand as a leader in New York City’s dining space. The Roger Williams University graduate held posts at Restau-

rant Associates and the Patina Group. At Infuse Hospitality, Wendy focuses on expanding the company’s footprint, identifying emerging market opportunities, and enhancing service offerings to meet the evolving needs of clients. Her leadership style is centered on collaboration, innovation, and delivering exceptional guest experiences. A respected industry expert, Wendy continues to shape the future of hospitality, ensuring that Infuse remains a key player in the competitive foodservice and catering landscape.

Photo Credits (if not courtesy of the nominee or their business): Mary Attea photo by Gentl & Hyers; Medegine Guillaume photo by David Manrique.

PEELING BACK THE LEAVES: THE ALMIGHTY ARTICHOKE

On a recent episode of my PBS series, The Life of Loi: Mediterranean Secrets, we traveled to the island of Tinos, an island that I like to call ‘the secret soul of Greece’. A short boat ride from Mykonos, Tinos has a cuisine all its own. It was there that I met up with an old friend, Chef Vassilis Plakias, to prepare a hearty Artichoke Pie. Known as agginaropita, this wonderful little pie is made, of course, with artichokes, along with eggs, cheese, onions, herbs, and olive oil, which is layered into a flaky crust of phyllo dough. It is because I am still savoring the memory of this delicious pie, I have decided this month, to embrace the often misunderstood artichoke.

A Vegetable with an Ancient History

The artichoke is a domesticated variety of the wild cardoon (Cynara cardunculus), a plant native to the Mediterranean. Varieties of artichokes were first cultivated and domesticated in Sicily in the beginning of the classical period of ancient Greece. Called carciofi, they are one of the world’s oldest cultivated vegetables—which are technically considered a type of “thistle”. In Rome, one

dish, carciofi alla giudìa (deep-fried “Jewish style” artichokes) was created as a symbol of the diverse and complex Jewish-Roman history.

In Greece, artichokes have their own ties to ancient history and a unique history with the gods. According to mythology, when Zeus spotted Cynara, a beautiful young mortal on the island of Kinaros in the Aegean Sea, he seduced her and transformed her into a goddess so she could live close to him on Mount Olympus. Though an enviable position to be in, Cynara grew homesick, and snuck back into the mortal world to visit her mother. Upon her return, Zeus discovered her deception, he banished her, sent her back to Earth, and turned her into an artichoke.

Not Really a Global Vegetable

While Artichokes are cultivated on many different continents, the highest production is concentrated in Mediterranean countries including Italy, Spain, and Egypt, all of which have the kind of rich, dry, fertile soil these thorny little gems need to thrive. Artichokes also have strong roots, thousands of miles away, in California, where, in its Medi-

terranean–like climate, almost 100% of the artichokes grown in the United States, and nearly two-thirds of the world's, come from California. Indeed, one California town, Castroville, located in Monterey County, has been dubbed the “Artichoke Capital of the World.”

Prized Thorny Jewels

Artichokes are among the most expensive vegetables on the market, and with good reason: there are high production costs associated with growing them. Artichoke heads are harvested by hand, and since you also need to wait for them to ripen, this usually requires care and cultivation over a span of several weeks. To be precise, it’s been estimated to take between 85 to 100 days, with the center bud maturing first, followed by the side buds.

Health Benefits

In ancient times, though artichoke consumption was geared towards the elite, there was recognition of certain health benefits it provided. Of course, the ancients knew what they were talking about, as artichokes do, in fact, have many health benefits. They are a great

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of the award winning PBS series, The Life of Loi: Mediterranean Secrets, now airing its second season on PBS stations nationwide. Both seasons 1 & 2 are available to stream on PBS Passport, Amazon Prime Video, Apple TV, Amazon Freevee, Roku, and Plex TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Loi Food Products, her specialty brand built on traditional ingredients from Greece, includes refrigerated dips, savory pies, pastas, botanical herbs, and olive oil sold on QVC, at Whole Foods Markets, Fresh Direct, and at other retailers. Chef Loi is also the namesake of the acclaimed restaurant, Loi Estiatorio, in the heart of Midtown Manhattan. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

source of vitamin C and other minerals, high fiber, and full of antioxidants. They have also been shown to potentially lower bad cholesterol, may reduce blood pressure and inflammation, and may protect the liver from damage and help with detoxification. They also have the potential to help with overall digestive health and may aid in lowering blood sugar. As always, before adding anything to your diet, it’s important to ask your doctor.

All Shapes and Sizes

Artichokes come in a variety of colors, shapes and sizes. Among the most popular are: globe; elongated/tapered, and baby artichokes, each of which has its own unique flavor:

• Globe Artichokes have a lightly nutty, tangy, and grassy flavor, often described as mild with a hint of bitterness, and are known for their unique characteristic of making other foods taste sweeter due to a compound called

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(L to R) Baby artichokes; cross section of a baby artichoke; globe artichokes

cynarin, which inhibits the tongue's ability to detect sweetness. The most tender and flavorful part is the artichoke heart, which can taste somewhat like asparagus when cooked.

• Elongated or Tapered Artichokes include spiny artichoke and Violetto,

which is an Italian heirloom artichoke known for its tenderness, and mild, nutty flavor. They are also described as having a slightly sweet taste and a herbaceous aftertaste. The preparation and cooking are the same as that used for globe artichokes.

• Baby Artichokes have a delicate, nutty flavor with a bit of bitterness. They are crunchy and chewy when raw, and when cooked, develop flavors frequently described as toasted nuts, caramel, and dry grass.

I am also frequently asked what is the difference between green and purple artichokes - do they just look different, or do they taste different?

Quite simply, green artichokes are more commonly used, and have a milder, slightly sweeter flavor. Purple artichokes are usually smaller with a slightly richer, nuttier flavor.

Thorny on the Outside, Delicious on the Inside

Many people are intimidated by the thought of cooking with, and even eating artichokes. Maybe it’s the prickly tips of the leaves that are offputting. But, based on personal experience, I have to say that once you dig in past their deceptive surface, they are utterly delicious, which is why they’ve found their way into a number of mouthwatering dishes. You can use all of the various parts of the artichoke-- the flesh, leaves and skin are all edible. You do, however want, to discard the ‘center choke,’ except when cooking with baby artichokes.

Artichokes, the “Greek Way”

One of my favorite ways of celebrat-

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Aginares a la Polita

Aginaropita - Artichoke Pie

Artichoke with Vegetable Rice

A SMARTER SHOWCASE: SINGER

In 2025, the team at Singer knows our industry is feeling a tighter squeeze.

Restaurant and foodservice operators across the country are looking to choose the right equipment with just the right amount of technology.

At this year’s New York Restaurant Show (NYRS), Singer will showcase how its expertise in equipment, design, and personalized service helps operators navigate today’s challenges and create a distinctive brand experience.

“The right equipment choices can drive efficiency and profitability,” said Eric Santagato, President, Distribution Business at Singer Equipment.

“With labor costs rising, equipment that minimizes manual work and speeds up service is more valuable than ever.”

Visitors to Singer’s booth will discover technologies designed to help operators manage labor challenges, including multi-functional cooking equipment such as combination

ovens and high-speed cooking solutions that streamline back-of-house operations.

Smart prep and storage solutions will highlight how equipment can reduce repetitive tasks and simplify kitchen workflows, while energyefficient models will showcase products that cut utility costs and reduce environmental impact.

“Technology will always be part of the solution,” added Santagato. “But it’s about using technology to em -

power people, not replace them. Hospitality is still a people business.”

In an era of online ordering and AIdriven recommendations, Singer believes hospitality is still a people-first industry. “You can’t build a brand from behind a screen,” said Santagato. “The internet is a tool, but it can’t replace human insight, creativity, and relationships.” Bulmer echoed that sentiment: “AI can’t feel the weight of a wine glass in your hand or understand how it fits your concept. These are sensory experiences—and they still matter.”

This people-first approach is central to Singer’s business model. “Our

team isn’t just selling products; we’re solving problems,” said Santagato. “We’ve built a team of experts—from kitchen design to tabletop curation— who bring real-world knowledge to every project.”

Defining operational touchpoints is certainly Singer’s area of expertise, and what sets them apart as a dealer in the United States. The company’s approach to it’s tabletop procurement and sales efforts, Singer Tabletop, proves just that.

“Your tabletop defines your guest’s experience,” said Sarah Bulmer, Director, OS&E & Tabletop Sales at Singer. “It’s how you tell the story of your concept —from the water glass to the final dessert plate.”

Singer’s focus on people extends beyond customers—it’s about building a team that reflects deep industry expertise. “We’ve invested in people with diverse knowledge—from equipment specification to supply chain management,” said Santagato. “That’s what allows us to provide end-to-end

“At Singer, we’re proud to have a team of experts providing a full suite of services for commercial kitchen construction—from design and installation to smallwares, tabletop curation, disposables, and chemical solutions—bringing real-world expertise to every project.” — Eric Santagato

solutions for our customers.” Bulmer added, “We collaborate across teams—kitchen design, OS&E, and tabletop—because it’s all connected. We’re here to help operators build a complete experience, from the back of the house to the dining room.”

Visitors to Singer’s booth will have the chance to experience the latest innovations firsthand, including live cooking demonstrations featuring the newest high-speed ovens and smart kitchen equipment. Tabletop inspiration stations will display concept tables showcasing different dining

styles, from casual to fine dining.

Additionally, a custom tabletop workshop will allow attendees to begin their custom dinnerware design journey on the show floor with Singer’s tabletop experts.

“This is the perfect chance to touch, feel, and test the products,” said Santagato. “We’ll have experts on-site to answer questions, provide demonstrations, and help operators find the right solutions for their business.”

At the show, Singer will feature a range of tabletop solutions tailored to different dining concepts, including

concept-driven tablescapes that enhance a restaurant’s brand, from casual bistro service to ultra fine dining.

“We’re excited to debut Steelite’s new made-to-order program, which offers flexible customization for tabletop design,” added Bulmer. “It’s an amazing opportunity for operators to create a truly unique look that fits their concept.”

The New York Restaurant Show runs from March 25-27th at the Javits Center in New York City. Attendees are invited to visit Singer Equipment’s booth (#1703) to explore the latest trends, experience live demos, and connect with Singer’s team of experts.

For more information or to schedule a meeting in advance, visit SingerEquipment.com.

“From technology to tabletop, our goal is simple: to help operators succeed,” concluded Bulmer. “And there’s no better place to start those conversations than at the NY Restaurant Show.”

INNOVATION, EDUCATION, AND NETWORKING BRING FRESH TAKE TO NY RESTAURANT SHOW ’25

With headwinds swirling around labor challenges, fluctuating food costs, and the looming threat of tariffs on food, beverages, equipment, and supplies, the need for a comprehensive resource has never been greater. For restaurant and foodservice professionals seeking solutions, strategies, and inspiration, the newly renamed New York Restaurant Show—happening March 23-25, 2025, at the Javits Center—has become an essential destination.

“This is not just another trade show; it’s an opportunity to find real solutions,” said Paul Pedrow, Restaurant Events’ Vice President of Sales. “Our goal is to provide operators, distributors, and industry professionals with the tools and connections they need to tackle today’s challenges head-on.”

This year, the show brings together the latest in restaurant technology, innovative food and beverage trends, educational programming, and countless networking opportunities, all under

“Our goal is to provide operators, distributors, and industry professionals with the tools and connections they need to tackle today’s challenges head-on.” — Paul Pedrow

one roof. Industry professionals will have access to more than 40 hours of complimentary educational content, with sessions designed to address critical topics such as workforce management, sustainability, menu development, and the latest advancements in restaurant technology.

One of the biggest draws of the New York Restaurant Show is its robust education program. Attendees will have the chance to hear from top industry experts who will share insights on key issues facing restaurants today.

The New York City Hospitality Alliance will host the State of

the Industry Conference, a three-day series featuring nine sessions focused on pressing industry concerns. Fullservice restaurants will take center stage on Sunday, while fast-casual and quick-service concepts will be the focus on Monday. Other sessions will include topics like social media marketing, NYC alcohol regulations, and strategies for workforce development.

The New York State Restaurant Association will also be hosting its Hospitality HQ: Learn, Grow, and Lead program, which will provide solutions for restaurant operators facing major operational challenges. Top-

ics covered will include navigating insurance issues, employee retention strategies, and best practices for outdoor dining. “Our education sessions are designed to provide immediate, actionable takeaways,” said Andrea Tencza, Restaurant Events’ Marketing Manager. “We’ve worked closely with our association partners and industry experts to ensure every topic is relevant to today’s foodservice climate.” Attendees will also have the opportunity to experience live culinary demonstrations at the Culinary Innovation Theater, where celebrated chefs will showcase their expertise. Tom Colicchio, acclaimed restaurateur and star of Top Chef, will take the stage for a special live demonstration and book

continued on page 72

signing on Monday. On Tuesday, Melba Wilson, owner of Harlem’s iconic Melba’s Restaurant, will present a culinary demo and sign copies of her book Melba’s American Comfort: 100 Recipes from My Heart to Your Kitchen for the first 100 attendees. Other highlights include a wine and food pairing session with Master Sommelier David Glancy, as well as the Butcher Olympics, featuring a live beef-cutting demonstration by butcher educator Sierra Jepsen.

For those looking for deeper insights into restaurant management, the show will also offer two in-depth workshops. Restaurant Management 201, led by Darren Denington and Alison Anne, will focus on team development and operational efficiency. Meanwhile, The Restaurant Marketing Playbook, led by renowned restaurant marketer David “Rev” Cianco, will provide strategies to improve branding, customer engagement, and profitability. These specialized sessions are designed to provide hands-on

learning experiences that go beyond the traditional conference format.

On the show floor, attendees will be able to explore hundreds of exhibiting companies showcasing the latest food, beverage, equipment, and technology solutions. “Attendees can expect a dynamic show floor, featuring both returning industry giants and exciting new startups,” Tencza, detailed. “We’re seeing a strong focus on AI-driven kitchen management, automated food prep, and sustainable packaging solutions this year.”

As the industry shifts toward greater efficiency and sustainability, many exhibitors are introducing new products designed to help restaurant operators save time and money. Sustainable packaging solutions will be a major focus, with companies presenting biodegradable and reusable options to reduce environmental impact. Automation and robotics will also be a key trend, with smart cooking appliances and AI-powered kitchen management systems help -

ing operators improve efficiency and maintain food quality. The demand for innovative beverage options is also growing, with exhibitors showcasing new non-alcoholic spirits and mixers to meet the rising popularity of craft mocktails.

“Whether you’re an independent restaurateur or part of a larger chain, there’s something here for everyone,” Pedrow continued. “The right product or partnership could completely transform your business.”

Beyond education and product exploration, the New York Restaurant Show is a prime networking event. Attendees will have the chance to meet with peers, industry leaders, and suppliers in both structured and informal settings. The Bash for the Boroughs, hosted by the New York City Hospitality Alliance, will provide an opportunity to connect with fellow industry professionals in a relaxed setting. Additionally, live culinary competitions and happy hour meet-ups throughout the event will create a welcom -

ing environment for attendees to exchange ideas and form new business relationships.

“There’s no substitute for faceto-face connections,” Tencza said. “Whether it’s meeting a new vendor, learning from a peer, or catching up with an old colleague, these interactions are invaluable.”

For those looking to attend or exhibit at the New York Restaurant Show, registration is now open. General admission includes access to exhibits, education sessions, and competitions, while separate registration is required for specialty workshops. Businesses interested in showcasing their products can find exhibit space and sponsorship opportunities.

For more details and to secure a spot, visit www.newyorkrestaurantshow.com. “This show is more than an event—it’s a resource,” Pedrow emphasized. “If you’re in the restaurant industry, this is where you need to be in 2025.”

MAXIMIZING EFFICIENCY AND PROFITABILITY WITH ELECTRIC COOKING EQUIPMENT

In today’s evolving foodservice industry, efficiency, cost savings, and sustainability are top priorities for businesses. Whether you run a quick-service restaurant, a convenience store, or a high-volume kitchen, selecting the right cooking equipment can have a significant impact on operations and profitability. Electric cooking equipment has emerged as a leading choice, offering numerous advantages over traditional gas-powered alternatives. From energy efficiency to improved safety, electric appliances can elevate your foodservice business.

Advantages of Electric Cooking Equipment

1. Energy Efficiency & Cost Savings

One of the most compelling reasons to switch to electric cooking equipment is its energy efficiency. Compared to gas appliances, electric units often utilize energy more effectively, translating into lower utility costs.

• Electric induction cooktops, for example, transfer heat directly to cookware, reducing wasted energy.

• Many electric ovens and fryers feature advanced insulation and precision controls that minimize heat loss.

• Reduced overall energy consumption can lower electricity bills and help businesses qualify for energy rebates or incentives.

• Some electric appliances have built-in energy-saving modes that automatically reduce power usage during non-peak hours, further improving cost efficiency.

2. Improved Kitchen Safety

Safety is paramount in any foodservice operation. Electric cooking equipment reduces some of the risks associated with gas appliances.

• No open flames mean a lower risk of grease fires.

• Eliminates potential gas leaks, reducing the risk of carbon monoxide exposure.

• Many electric units come with built-in safety features like automatic shutoff and temperature control mechanisms.

• With no need for pilot lights, the risk of accidental ignitions are significantly decreased.

3. Ease of Installation & Flexibility

Unlike gas-powered appliances that require complex ventilation and gas lines, electric cooking equipment can be installed with minimal infrastructure changes.

• Ventless electric fryers and ovens allow businesses to set up cooking stations in non-traditional locations without major renovations.

• Portable electric equipment can be easily relocated within a kitchen layout to optimize workflow.

• Businesses in leased spaces or areas with limited gas access benefit from the plug-and-play convenience of electric models.

• The ability to operate electric equipment in food trucks, kiosks, and remote catering locations makes them an ideal choice for expanding businesses.

4. Consistent Cooking Performance

Electric cooking equipment pro -

vides greater temperature consistency and control, leading to better food quality and reduced waste.

• Electric ovens maintain even heating, eliminating hot spots that can cause uneven cooking.

• Precision temperature controls on fryers and grills ensure optimal results every time.

• Less heat fluctuation means reduced cooking times and higher throughput for busy foodservice busi -

nesses.

• The ability to preset cooking temperatures and times allows for repeatable, high-quality results across different shifts and staff members.

5. Eco-Friendly & Sustainable

With a growing emphasis on sus-

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Article by Jeremy Staub, Creative Director at Box 8

WHY PIZZA?

Behind every great restaurant (and every great brand) there is always a clear “why”. The brilliant Simon Sinek said it best: start with why. Before my team begins diving into visual research, colors, typography, or illustration, we start there. “Why are you doing this? Why pizza (insert any cuisine or concept here)? Why this location? Why now? Why you?”

Having worked with over 200 hospitality brands during my 15+ years in business, I've witnessed many succeed, grow, and build incredible brand loyalty. Unfortunately, I've seen just as many falter. Nine times out of ten, it was because they had no true focus – no commitment to or understanding of their why. Some got a good deal on a space; others wanted to jump on the latest trend (we saw plenty of Sprinkles knockoffs for a few years). Even those who started with a solid why sometimes lost their way, feeling pressure to add trendy items like smoothies or sushi that didn’t make sense for their concept. What does this all have to do with branding and identity? EVERYTHING.  When you have a clear-cut why that you can communicate to your design

team, you give them the foundation to build your strategy, visual identity, and personality. This allows them to deliver a complete visual identity that tells your story to your audience authentically. It enables us as creatives to develop a full brand that goes far beyond your "logo" and paints a complete picture of who you are, what your customer can expect, and WHY they should choose you not just once but time and time again.

Consider these success stories:

In-N-Out Burger: The West Coast fast food joint with a crazy cult following that aims to deliver simple, high-quality burgers and prioritizes customer satisfaction.

Shake Shack: The one-time pet project of famed restaurateur Danny Meyer that turned into a billion-dollar

brand puts an emphasis on premium ingredients and sustainable practices.

Mecha Noodle Bar: The fast-growing ramen shop that has expanded from Connecticut to Denver, Washington DC, Boston, Columbus, and soon Philadelphia is built on using ramen as a vehicle to help the less fortunate. By donating 50 cents from every bowl of ramen purchased, Mecha has given back more than one million dollars to charities and causes important to their team.

Sweetgreen: A quick service salad concept created by three college students who wanted to make eating healthy accessible and honest.

Noma: The recently closed former #1 restaurant in the world spent more than two decades pioneering culinary techniques and hyper-local sourcing.

Each of these examples has a strong brand identity distinctively built around their “why”, which is clearly communicated to customers through their menu, marketing, and overall experience. They prioritize transparency in their sourcing practices, which builds trust with customers who align with their values. Like Mecha, many of these brands actively engage in social and environmental initiatives, further reinforcing their “why”.

This level of clarity builds brand awareness, which leads to brand loyalty, which leads to true fans who end up doing your marketing for you. They tell their friends, they post on social media, they sing your praises to anyone who will listen. True fans start with a clear why.

continued on page 124

Mecha Noodle Bar knows their "why" when it comes to branding and identity (photos by Meghan Olson – meghanolson.net)

ROGER & SONS REDEFINES DEALER ROLE TO MEET THE EVOLVING NEEDS OF RESTAURANTS IN A CHANGING INDUSTRY

The restaurant industry is facing one of its most challenging periods in recent history. With labor costs rising, staffing shortages persisting, and food prices skyrocketing, operators must find ways to run their kitchens efficiently with fewer hands on deck.

Launched over 70 years ago by founder Roger Saitta, Roger & Sons has been a trusted name in restaurant equipment and kitchen design. As foodservice operators grapple with rising costs, staffing shortages, and shifting industry regulations, this New York Citybased dealer is evolving to meet their needs. With a customerfirst approach and an unmatched level of expertise, Roger & Sons is helping restaurant owners adapt to a rapidly changing business landscape.

This year, the company is making a much-anticipated return to the New York Restaurant Show after several years away because of COVID, where President and COO Joe Cirone and his team will be on hand to discuss solutions for restaurant operators. Attendees are encouraged to bring their kitchen blueprints for an in-depth consultation.

“Restaurants today aren’t just looking for equipment—they need smarter, more efficient solutions that help them reduce labor and maximize productivity,” said Joe Cirone, President and COO of Roger & Sons, and son-in-law of founder Saitta. “We’ve had to rethink our approach to ensure we’re providing the right equipment and support to meet these new challenges.”

That means a greater emphasis on

automation, multi-functional cooking equipment, and energy-efficient solutions that help operators streamline operations without sacrificing quality. The traditional restaurant kitchen setup is evolving. With fewer workers available, many restaurant owners are looking for ways to simplify their kitchens while maintaining food quality.

“We’re seeing a big shift towards combi ovens, ventless cooking sys -

“Anyone can sell equipment online, but not everyone can provide the level of service and expertise that we do. We work closely with our customers to design and outfit their kitchens for efficiency and success.” — Joe Cirone

tems, and programmable equipment that can be operated by fewer, lessexperienced staff,” Cirone added. “Induction cooking, automated prep stations, and high-efficiency dishwashing systems are becoming essential.”

Another major change? The growing demand for electric cooking solutions. With gas restrictions tightening in cities like New York, operators are turning to high-performance electric ovens, fryers, and ranges that meet regulatory requirements without compromising on output.

In an era where many operators turn to online marketplaces for their kitchen equipment, Cirone believes

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Joe Cirone

WHAT TO DO IF ICE KNOCKS ON YOUR DOOR

The restaurant and foodservice industries thrive on a diverse workforce, and immigration compliance remains a critical issue for employers. Whether you run a small café or a multi-unit hospitality group, an unexpected visit from U.S. Immigration and Customs Enforcement (ICE) can be disruptive, stressful, and legally complicated. Employers must understand their rights and responsibilities to protect their business, employees, and operations.

At the New York City Hospitality Alliance, we know that preparation is key when facing legal and regulatory challenges. That’s why we have turned to the expert team at Fox Rothschild LLP—Carolyn D. Richmond, Alexander W. Bogdan, and Ali Brodie—for guidance on how restaurants and foodservice businesses should handle ICE enforcement actions. Whether it’s a surprise workplace raid or an I-9 audit, having a clear strategy in place can help businesses navigate these challenges effectively.

ICE generally conducts two types of enforcement actions that can impact businesses. The first is an ICE raid, also known as a worksite enforcement action, in which agents arrive unannounced, often with a search warrant, to inspect records and question employees. The second is an ICE audit, where the agency issues a formal request requiring an employer to submit Form I-9 employment verification documents within three business days. Both situations require swift and careful action. Employers who mishandle these events risk significant fines, legal consequences, and operational disruptions.

ICE raids can happen without notice. If agents arrive at your business, it’s crucial to remain calm, know your rights, and take the proper steps. The first and most important action is to contact legal counsel immediately. When ICE agents enter your establishment, your designated company representative—such as a general manager or HR director—should

“ICE raids can happen without notice. If agents arrive at your business, it’s crucial to remain calm, know your rights, and take the proper steps.” — Carolyn D. Richmond

immediately notify an attorney before engaging with the agents. ICE is required to present a warrant signed by a judge to conduct most searches. Your representative should ask to see the warrant, carefully review its scope, and send a copy to your attorney for verification.

Employers should also take steps to limit ICE’s access to the workplace. ICE agents cannot enter private areas, such as kitchens, storage rooms, and back offices, without a judicial warrant or the employer’s consent. While public areas like the dining room, bar, and entrance are accessible, employees should not voluntarily provide additional access. If ICE does not have a valid warrant, you have the right to politely inform them that they cannot proceed without one.

It is also critical that employers do not interfere with ICE’s actions but document everything that happens. Assign

a trusted employee to take notes or record video of the encounter, including the names and badge numbers of ICE agents, the areas searched, any items seized, and any employees questioned or detained. This documentation may be useful for legal counsel in challenging the validity of ICE’s actions later.

Employees also have rights that must be protected during an ICE raid. They do not have to answer questions or provide documentation without legal representation. They have the right to remain silent and should not sign any documents without first consulting an attorney. Employers must also avoid instructing employees to hide, lie, or leave the premises, as this could lead to serious legal repercussions.

If ICE issues a Notice of Inspection, the employer has three business days to provide the requested Form I-9 employ-

www.thenycalliance.org/

ment verification records. A well-prepared response can prevent significant penalties. Upon receiving a Notice of Inspection, employers should notify their legal counsel immediately. Attorneys can review the request, ensure compliance, and, if necessary, negotiate an extension if additional time is needed to gather records.

Employers must also carefully review and organize employment records before submission. ICE will typically request Form I-9s for all current and recently terminated employees, payroll records, and E-Verify documentation, if applicable. Employers should ensure that only the documents legally required are submitted and that no additional information is provided unnecessarily. If compliance issues are discovered during the review, legal counsel should be consulted on how to correct them before submission. If ICE identifies unauthorized workers, the employer will need to determine next steps carefully, either by providing additional documentation or making compliance-based employment decisions. After reviewing the records, ICE may issue a compliance letter, a Notice of Suspect Documents identify-

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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. Learn more at https://

MEDIA CORNER

With Joyce Appelman WHAT WE’RE LISTENING TO:

Cooking With David Burke

Step into the world of culinary innovation with celebrity Chef David Burke’s Cooking with David Burke show that airs on Eat This TV, a lifestyle network and food store. Burke is known for his bold flavors, artistic presentations, and unique twists on classic dishes. In the show, Burke is joined by his sous chef, Left Over, a puppet who loves to minimize food waste. You can also watch episodes on YouTube.

Flavel Monteiro Publishes Culinary Creativity Free eBook — Photos of Dishes from 80 Chefs

If you haven't already seen this eBook, you will find extraordinary collections of food photography. The book Culinary Creativity shows how the visual aspect is key to innovative gastronomy, along with cuisine technique. It is published by Flavel Monteiro from Izzy Publishers in Dubai. There are two mind-opening forewords, by Ferran Adria and Guy Savoy. It has 442 full pages photos of dishes by 80 chefs in 27 countries. They total 143 Michelin stars, in a high-quality book

WHAT WE’RE READING: WHAT WE’RE WATCHING:

with 572 pages. There are no recipes. The Presentation PDF has rankings of the chefs by national origin (France is No.1), and restaurants by location (Hong Kong is No.1). It also lists the most important photography pages, as well as the women in the book.

This eBook is free, here is the link: https://issuu.com/wogoa/docs/culinary_creativity_-_expressions_of_food_ with_the?fr=xKAE9_zU1NQ

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews...

A Child of the Rice Fields:

Recipes from Noi's Lao Kitchen by Ponpailin "Noi" Kaewduangdee and Mick Shippen

This richly informative book from the chef of the restaurant Doi Ka Noi in Vientiane, capital of Laos, is a bold achievement, beautifully photographed, passionate, uncompromising, and yet delighted to encourage your interest in Lao food.

Doi Ka Noi serves a seasonal menu of seven or eight dishes which changes daily. Founder and chef Ponpailin "Noi" (little one) Kaewduangdee knows that cooks outside Laos may not have the same ingredient access she does, but she shares recipes, technique and equipment instructions, and generous guidance on Lao flavor profiles.

A thirty-plus page section on essentials of the Lao larder will introduce you to dry-roasted sticky rice powder; chewy khao paik noodles made from rice and tapioca flour; the husks of prickly ash; butterfly pea; passionfruit tendrils; freshwater river algae; and many more items. It also provides advice on selecting fish sauces, fresh herbs and greens, root vegetables, and fruit.

There are more than 125 recipes. Some are simple preparations, such as a salad starring fermented rice noodles, lime juice, fish sauce, garlic, and tomatoes. Or a spicy relish prepared from charcoalroasted chilies. But there are more ambitious dishes as well:

• Spicy chicken salad with banana flower, lemongrass, spring onion, and

herbs

• Fried pork ribs with makrut lime leaves and ginger

• Stir-fried bitter gourd with egg

• Large mild chilies stuffed with fish

• Young jackfruit with spring onion, chili, mint, and roasted rice powder

• Caramelized coconut in rice flour dough

The book itself is well-produced, featuring strong photographs of preparation technique, finished dishes, and Laos and its people. At nearly 500 pages with a substantial 9¼“ x 11¼” trim size, it feels as significant in your hand as its very welcome contribution to culinary literature.

Italian American Forever: Classic Recipes for Everything You Want to Eat

by Alex Guarnaschelli

Food Network star and Manhattan chef Alex Guarnaschelli’s classical culinary training is overlaid on a base of Italian American home cooking. Raised in a household where her mom’s Sicilian heritage and her father’s family roots in Bari created an ongoing dialogue about what made for good food, she’s happy to admit they were each right, and to share what she learned from them.

So if that means there are three different marinara recipes, it’s because that’s how rich the Italian American tradition continued on page 112

SOCAL EATERY REDEFINING RESTAURANT SUCCESS WITH SEAFOOD HALL CONCEPT

When it comes to longterm success in the restaurant industry, the key isn’t just great food—it’s finding a unique way to compete. For Chef Rob Wilson, that meant embracing the classic East Coast seafood hall concept and giving it a fresh California twist with his restaurant, Glasspar in Dana Point, CA.

Since opening in late 2019, Glasspar has made waves in the local food scene, thanks to its high-quality seafood, seasonally driven menu, and commitment to sourcing from the best. And a major part of that success? The restaurant’s partnership with Chefs’ Warehouse, which helps bring Wilson’s innovative dishes to life.

“We didn’t want to be just another seafood restaurant,” Chef Rob Wilson explained. “We wanted to create a desti-

nation—a place where guests could experience the best seafood, but in a lively, welcoming setting that feels like a true gathering place.”

Wilson’s love for cooking started young. “I began working in a restaurant when I was 15 and never looked back,” he noted. “Cooking for others has always brought me joy, especially when I see their reactions to a well-executed dish.”

His career path led him through some of Southern California’s most prestigious properties. He worked his way up at the Chart House in Dana Point, later becoming sous chef at the Surf and Sand Resort in Laguna Beach. From there, he took on the role of Executive Chef at The Ritz-Carlton, Laguna Niguel, where he spent 13 years refining his skills and overseeing high-end culinary operations. He then moved on to Montage Laguna Beach, where he played a key role

in designing restaurant concepts and leading kitchen teams.

“Working in luxury hotels gave me the opportunity to open and reconcept numerous restaurants,” Wilson detailed. “It was an incredible experience, but I always knew I wanted to create something of my own.”

That dream came to life with Glasspar. “We wanted to bring the classic East Coast seafood hall to the West Coast, but with a modern, locally driven approach,” he explained. “A place that felt both elevated and approachable.” Glasspar’s menu is a reflection of Wilson’s deep appreciation for quality ingredients and seasonal cooking. “We update our menu about three times a year, but we’re always making small tweaks,” he said. “If we get our hands on an incredible product, we’ll create something special around it.”

One of the most talked-about dishes is the Charred Spanish Octopus, a standout on the menu since day one. “Our octopus is probably our second-best selling appetizer,” Wilson noted. “If I took it off the menu, I think people would kill me.” The dish features duck fat-poached potatoes with cracked Mediterranean olives, pickled pole beans, saffron aioli, piquillo romesco, and Marcona almond powder, making it a must-try for seafood lovers.

Other highlights include rotating halibut dishes based on seasonal ingredients, a farmstead salad that changes weekly depending on local farm availability, and Thursday night oyster specials featuring selections from Baja, Virginia, the

Pacific Northwest, and Prince Edward Island. On Tuesdays and Wednesdays, Glasspar’s Regatta Night prix-fixe menu offers three courses for $38, including options like shrimp pappardelle and duck confit.

“We want every dish to feel special, but also to be something our guests can enjoy in a relaxed, social setting,” Wilson detailed. To maintain such a high standard of quality, Wilson relies on Chefs’ Warehouse, a foodservice distributor that specializes in premium ingredients. “I chose Chefs’ Warehouse for a few key reasons,” he explained. “First, the quality and variety of specialty products fit exactly what we need. Second, the customer service from Brett Wilkinson, our area rep, is five-star.”

Glasspar’s menu features a variety of hand-selected ingredients sourced through Chefs’ Warehouse, including

continued on page 118

Chef Rob Wilson

Chef Wilson's signature dish is the Charred Spanish Octopus with Duck Fat Poached Potatoes, Cracked Mediterranean Olives, Pickled Poll Beans, Saffron Aioli, Piquillo Romesco, and Marcona Almond Powder.

SAFETY AND WORKERS' COMPENSATION STRATEGIES: UNLOCK PRODUCTIVITY, PROFITS, AND BIG SAVINGS

Why donate your profits to your insurance company when you can keep them?

In the restaurant business, every dollar counts. Margins are tight, and smart operators know that cutting unnecessary costs is essential to longterm success. One of the most overlooked areas where restaurant owners lose money is workers’ compensation insurance. The good news is that there’s a proven way to dramatically reduce these costs while improving workplace safety, boosting productivity, and increasing profits.

For more than 30 years, my team at Friedlander Group has helped restaurant owners like you save big on workers’ compensation. Since 1993, we’ve saved New York restaurants a total of $234 million through group discounts and dividends, with an average annual savings of 36%. That’s money that goes right back into your business instead of disappearing into the hands of an insurance company.

The key to lowering workers’ compensation costs is a two-part strategy: creating a culture of safety and joining an insurance program that rewards businesses for prioritizing safety. The United Restaurants Workers’ Compensation Safety Group #556, which we manage, is designed specifically for safety-conscious restaurant owners. Underwritten by the New York State Insurance Fund, it offers guaranteed coverage and returns profits to

Think of it this way: When you and other responsible restaurant owners band together, you collectively lower the risk, and that means lower costs for everyone. Instead of paying higher premiums to cover riskier businesses, you keep more of your money where it belongs—in your business.

its members through group discounts and annual dividends. This is a powerful advantage over traditional insurance, where you pay your premiums and never see that money again.

Think of it this way: When you and other responsible restaurant owners band together, you collectively lower the risk, and that means lower costs for everyone. Instead of paying higher premiums to cover riskier businesses, you keep more of your money where it belongs—in your business.

At Friedlander Group, we follow a simple but highly effective strategy to help restaurant owners maximize their savings. First, we help you create a culture of safety. Preventing workplace injuries is the most effective way to reduce workers’ compensation costs. We guide our clients in implementing smart safety programs, training staff properly, and following best practices to reduce accidents. Fewer injuries mean fewer claims, which in turn means lower insurance costs. Second, we make sure you ben -

efit from an exclusive group insurance program. By joining Safety Group #556, you gain access to substantial savings through group discounts and dividends. On average, our members save 36% every year, and those savings add up fast. It’s a game-changer for restaurant owners who want to take control of their expenses.

Finally, our specialized Claims Solutions™ services ensure that if an accident does happen, it doesn’t derail your business. We help you manage claims efficiently, reducing costs and getting employees back to work as quickly as possible. This not only protects your bottom line but also fosters a safer, more productive work environment.

Over the years, we’ve built an exclusive network of more than 800 restaurant owners who are committed to safety and profitability. These business owners understand that safety is not just about compliance—it’s about protecting employees, reducing costs, and

Chuck Sullivan is a trusted expert in workers' compensation insurance and safety solutions, specializing in helping businesses lower costs and improve workplace safety. As a key member of Friedlander Group, Chuck has helped countless clients save millions in workers’ compensation discounts and dividends through strategic risk management and claims oversight. With deep industry knowledge, Chuck works closely with businesses to navigate complex insurance challenges, ensuring they maximize savings while maintaining the highest safety standards. His expertise spans multiple industries, with a strong focus on hospitality, retail, and wholesale sectors. When he’s not helping businesses take control of their insurance costs, Chuck enjoys traveling, exploring new restaurants, golfing, and spending time with family and friends. Contact him at chucks@friedlandergroup.com or 914-257-3155

driving long-term success. Since our founding, we’ve saved clients across multiple industries a total of $769 million. That’s money that went back into their businesses, helping them grow instead of being wasted on inflated insurance premiums.

If you’re running a safety-conscious restaurant, why continue overpaying for workers’ compensation insurance? You don’t have to donate your profits to your insurance company anymore. The Friedlander Group has helped thousands of businesses take control of their insurance costs, and we can help you too.

If you’re ready to start saving, I’d love to speak with you. Visit us at Booth #1757 at the upcoming industry trade show to discuss a customized plan for your restaurant. Or, if you prefer, visit us online at FriedlanderGroup.com to learn more about how much you could be saving. Keeping your profits starts with a simple conversation. Let’s talk.

GALAXY GROUP SECURES DO & CO REFRIGERATED AIRPORT WAREHOUSE PROJECT IN DETROIT

In large-scale food production, high-performance walk-in refrigeration is essential to maintaining the integrity of ingredients, ensuring food safety, and supporting seamless kitchen operations. These cooling systems are more than just storage spaces—they are precision-engineered environments that keep perishable goods at optimal temperatures while maximizing efficiency.

To build a top-tier refrigerated facility, it’s critical to use high-quality materials such as insulated cam-lock panels, energy-efficient cooling systems, and air-tight sealing to maintain consistent temperatures. Additionally, working with a manufacturer that understands the unique specifications of each project ensures that the design, layout, and performance of the refrigeration system align perfectly with the operational needs of the kitchen.

DO & CO’s dedication to culinary excellence demands best-in-class refrigeration solutions, which is why the company has once again selected Galaxy Group for its new refrigerated warehouse in Detroit. Recognized for its precision engineering and superior cold storage technology, Galaxy Group has earned the trust of DO & CO, a global leader in premium gourmet catering, through its consistent delivery of highperformance refrigeration systems.

This project marks the second major collaboration between the two companies, following the successful completion of a state-of-the-art refrigerated warehouse at JFK Airport in New York. The Detroit facility will feature Galaxy Group’s Astra® Warehouse Panels, a cutting-edge solution designed to provide optimal temperature control, energy efficiency, and long-term durability—all essential factors for DO & CO’s highend foodservice operations.

“We were extremely impressed with Galaxy Group’s performance on our project in New York,” said Justin Patterson, Principal at DEPO LLC, the project management firm overseeing the refrigerated warehouse buildout.

“Their ability to deliver the Astra® panels quickly, combined with the professionalism and efficiency of their installation teams, was outstanding. We’re excited to continue our partnership with Galaxy Group and look forward to working with them in the future.”

Galaxy Group’s expertise in refrigeration design and installation played a key role in the JFK Airport warehouse project, helping DO & CO create a seamless cold storage environment for their high-end catering operations. Now, as DO & CO expands its reach in Detroit, Galaxy Group is once again trusted to provide a state-of-the-art refrigerated warehouse that will meet the rigorous demands of a premium foodservice operation.

DO & CO, known for its world-class airline catering, luxury hospitality, and major event services, relies on exceptional cold storage solutions to maintain its high standards. The Detroit warehouse will be equipped with Astra®

Warehouse Panels, a cutting-edge refrigeration system designed for fast and consistent cooling performance, superior insulation for stable temperatures, customizable configurations to optimize space, and energy-efficient designs that lower operational costs.

“We are truly honored to continue our partnership with DO & CO,” said Hakan Inan, CEO of Galaxy Group. “Their dedication to delivering world-class culinary experiences aligns perfectly with our mission to provide reliable, high-performance refrigeration solutions. We’re excited to contribute to their continued success in Detroit and beyond.” The Astra® system ensures maximum food safety, extended ingredient shelf life, and reduced energy consumption, making it the ideal refrigeration solution for high-volume catering operations like DO & CO.

Galaxy Group takes a customized approach to every project, ensuring that each refrigerated warehouse is precisely designed to meet the client’s exact specifications. With thousands of layout configurations, including various door sizes, cooler/freezer combinations, and flexible panel heights, Astra® Warehouse Panels offer unmatched

“High-performance refrigeration is the backbone of any top-tier kitchen operation. Every component must be tailored to precise specifications to ensure efficiency, durability, and reliability.” — Hakan Inan

customization in the industry.

Galaxy Group’s reputation for excellence is built on delivering precisionengineered projects that prioritize efficiency, durability, food safety, and cost-effectiveness. Every project is designed using top-tier materials, meets the most stringent food safety regulations, and is completed on time and within budget. By focusing on quality, innovation, and customer service, Galaxy Group has become a trusted refrigeration partner for some of the biggest names in the foodservice industry.

As Galaxy Group continues to support DO & CO’s expansion, the company is also available to assist restaurant operators, foodservice equipment dealers, and kitchen consultants in need of high-quality refrigeration solutions. Whether it’s a large-scale refrigerated warehouse, a commercial kitchen walk-in, or a custom cold storage setup, Galaxy Group provides cuttingedge refrigeration solutions tailored to industry needs.

With Astra® Warehouse Panels and a commitment to innovation, Galaxy Group is ready to help businesses optimize their refrigeration capabilities efficiently and effectively. Whether it’s a large-scale warehouse, a commercial kitchen walk-in, or a custom refrigeration setup, Galaxy Group is ready to help operators and the equipment and supply dealers and kitchen consultants that serve them to enhance their cold storage capabilities with Astra® Warehouse Panels and other advanced refrigeration solutions. Galaxy Group— delivering innovative solutions, fast.

For inquiries about walk-in coolers, warehouse systems, and other cold storage solutions, contact Hakan Inan and the Galaxy team at 908-315-3222 or visit www.galaxygroupcorp.com.

ARE PRIVATE BUSINESS DEI PROGRAMS DEAD?

There is a lot of misinformation in the news and online social media platforms regarding the state of diversity equity and inclusion (DEI) programs in the workplace. After the White House issued several executive orders targeting DEI programs, a presenter on a recent webinar with approximately 32,000 attendees exclaimed to the crowd “DEI is dead, get over it!” However, DEI in the private employer context remains not only legal, but potentially necessary for businesses to remain compliant with federal and state workplace anti-discrimination laws. As employers, businesses should be aware of your obligations under such workplace anti-discrimination laws, including the legality of DEI programs.

Background: Title VII of the Civil Rights Act and the Harvard Student Admissions Case That Struck Down

Despite recent executive orders targeting DEI programs, all employers and businesses should be aware of your obligations under federal and state workplace anti-discrimination laws, including the legality of DEI programs.

Affirmative Action

Title VII of the Civil Rights Act, a longstanding federal statute, prohibits private employers across the country from making employment decisions -- including hiring, firing, promotions, and pay -- based on a worker’s protected characteristic. Protected characteristics under federal law include age (40 or older), sex (including pregnancy, sexual orientation and gender identity), race, color, national origin, disability and religion, among

others. Some states like New York have a broader list of protected characteristics than those under federal law. For example, a worker’s weight and height is protected in New York. As a result, it has always been the case that businesses cannot refuse to hire someone based on their color, for example, or create illegal hiring quotas like setting aside a number of jobs for only women. In very limited circumstances, affirmative action plans have been legal, including in the private employer context. A properly implemented affirmative action plan allows a business to take into consideration a job candidate’s race, for example, when making certain employment decisions. However, in June 2023, the Supreme Court struck down the legality of affirmative action in college admissions in Students for Fair Admissions v. Harvard and many have argued that the Court’s ruling applies in the private employer context as well. More recently, the White House rescinded Executive Order 11246, which since 1965 required that certain federal contractors implement affirmative action plans.

Jaclyn K. Ruocco is a partner in the Firm’s Labor and Employment Practice Group. Ms. Ruocco represents hospitality companies in all areas of federal, state and local labor and employment law, including traditional labor relations, employment counseling, and employment litigation defense. As part of her practice, Ms. Ruocco has broad experience in negotiating and interpreting labor contracts and separation agreements, conducting management and employee trainings, and devising company policies. Ms. Ruocco can be reached at (212) 370-1300 or jruocco@egsllp.com.

But... DEI Initiatives Are Not Necessarily Affirmative

Action Plans

A proper DEI program does not give a business the right to make employment decisions based on a worker’s protected characteristic like affirmative action plans. Instead, DEI programs are designed to promote diversity, equity and inclusion in the workplace through education, recruitment efforts, mentorship, and policies such as pay equity. An example of a DEI program is when a business includes in its recruitment efforts historically black colleges and universities (HBCUs). This increases the diversity of the candidate pool but any subsequent decision to hire a candidate by that business is based on qualifications and merit, not based on race or color. Workplace anti-discrimination training is another example of a DEI program (which in some states, including New York, is also required by law). Employee resource groups (also known as affinity groups) are another example of a DEI program. None of these programs should be exclusive and instead, should be open to all workers at the work site.

Remember that Federal and State Anti-Discrimination Workplace Laws Remain Intact Federal and state laws that protect

continued on page 116

By Peter Martinez, President & COO,

Vice President,

UNDERSTANDING FIRE HAZARDS IN COMMERCIAL KITCHENS: IDENTIFYING RISKS AND SOLUTIONS

Commercial kitchens operate at a fast pace, with high temperatures, open flames, and heavy grease usage creating a volatile environment. Fire hazards are an ever-present concern, yet many restaurant operators fail to take a proactive approach to fire prevention, often addressing problems only after a fire has occurred or a violation has been issued. At Master Fire, we’ve seen firsthand the devastating consequences of kitchen fires and have worked with restaurant owners to implement fire safety measures that protect both lives and businesses.

Our experience has shown that some of the most common fire hazards—grease buildup, poor ventilation, and electrical malfunctions—are preventable with the right safety practices in place. Here, we break down these risks and discuss how restaurant operators can create a safer kitchen environment. A fire can start in a kitchen within seconds, and once it spreads, the damage can be catastrophic. Unfortunately, many kitchen fires result from simple oversights or neglect of fire safety protocols.

One of the most prevalent and dangerous fire hazards is grease buildup. Cooking oils, airborne grease particles, and animal fats accumulate in kitchen exhaust hoods, filters, and ductwork. When not properly cleaned, these grease deposits can ignite from a single spark, leading to fast-moving, high-intensity fires. To prevent this, restaurant owners should schedule regular hood and

duct cleanings at least quarterly, or more frequently if required by local regulations. Grease filters should be replaced or cleaned regularly to prevent buildup, which can act as fuel for a fire.

Blocked or dirty ventilation systems also present a serious fire risk. A poorly maintained exhaust system traps heat, grease, and smoke, increasing the likelihood of fire. It’s important to sched-

Peter Martinez

ule routine inspections to ensure that the system is functioning properly. Additionally, placing cooking appliances too close to flammable materials, such as paper towels or wooden utensils, can lead to accidental ignition. Keeping combustible materials away from heat sources is a simple yet crucial step in fire prevention.

“The reality is, fire prevention isn’t just about compliance— it’s about protecting lives, livelihoods, and businesses.”

Commercial kitchens rely heavily on electrical appliances, from fryers to ovens to refrigeration units. Overloaded circuits, faulty wiring, and malfunctioning electrical equipment can easily spark a fire. As more kitchens transition to electric cooking, operators should be aware that these appliances still pose fire risks. Greaseladen vapors, overheated wiring, and electrical faults can all contribute to dangerous situations. A qualified electrician should inspect kitchen

wiring regularly, and all electrical appliances should be properly maintained to prevent overheating.

Certain areas in a commercial kitchen pose higher fire risks than others. Identifying these zones is critical to implementing targeted fire prevention strategies. The most obvious high-risk zone includes stoves, ovens, and fryers. Flames, high temperatures, and grease all combine to create a dangerous fire-prone area. Installing an 18-inch metal separator between fryers and open-flame equipment can reduce the risk of fire spreading between cooking stations. Many restaurant fires start because combustible materials— such as paper products, cooking oils, and chemicals—are stored too close to heat sources. Proper organization and safe storage distances are essential. Trash and disposal areas also pose a fire hazard. Grease-soaked rags, paper waste, and food debris can all ignite if exposed to heat or a stray spark. Keeping trash bins away from cooking areas and ensuring proper disposal of grease waste can significantly reduce fire risk.

Despite the availability of fire prevention solutions, many restaurant owners only address safety issues after receiving a violation or experiencing a fire. It is common for operators to react to fire hazards rather than prevent them. They may receive a violation, scramble to fix it, and then return to business as usual until they get caught again. However, a proactive approach is not only safer—it’s also more cost-effective in the long run. Corporate restaurant chains are typically better at implementing preventive

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IT’S TIME TO MIX THINGS UP! INLINE PLASTICS LAUNCHES A NEW INSERT FOR 7” X 7” SAFE-T-FRESH ® SQUARES

Love garden-fresh toppings but hate when they get soggy? Inline Plastics has the solution! Their new "Flip and Mix" insert for their Safe-T-Fresh® Squares line is about to change your meal ideas forever, bringing restaurant-quality excellence to take out and Grab & Go options.

Imagine a clever three-compartment insert that sits perfectly on top of your main dish. It features two equal-sized spaces plus a larger showcase compartment up front – perfect for highlighting your star ingredients. No more sad, wet croutons or wilted veggies! This innovative design ensures each element maintains its perfect texture until the moment you're ready to enjoy your meal.

The possibilities are endless! Create the perfect salad bar experience by

keeping your colorful peppers, grilled chicken, and shredded cheese pristine until the moment you're ready to eat. Level up your noodle bowls with sesame noodles topped with crispy peanuts, tender chicken, and green scallions – each staying perfectly positioned in their own space. Or transform a simple fruit medley by adding coconut shavings, mint leaves, and sparkling pomegranate seeds at just the right moment.

Food service professionals will appreciate how this insert elevates their presentation while ensuring quality. The insert's clever design means foods don't just stay separate – they become part of the visual appeal, creating an exciting unboxing experience for customers.

The insert (SKU: FMT3MPW) fits seamlessly into 7” x 7” Squares. When

the package is sealed, your creation gets to shine while being protected by the patented tamper protection technology that will let your customers know their food is just as safe and pristine as when it was packed.

All the PET products at Inline Plastics are made with certified 10% postconsumer recycled content. These inserts provide a delicate balance of clarity with eco-friendly materials that let your customers know you care about the planet as much as you care about the food you're serving!

Whether you're a restaurant owner looking to enhance your takeout game or a meal prep enthusiast, this insert delivers both style and substance. Finally, a container that's as thoughtful about keeping your creations at peak quality as you are about preparing them!

Inline Plastics, headquartered in Shelton, CT, is the leading manufacturer of innovative, high-quality, crystal-clear food packaging with over 55 years of experience. The company transformed the marketplace with its Safe-T-Fresh® line, a tamperresistant and tamper-evident product that utilizes its patented technology, providing retailers and consumers with greater product protection. They continue to design and manufacture packaging solutions that keep food products safe and fresh and enhance shelf merchandising. The company also offers the most complete line of automated equipment to close, lock, and label their packaging.

For more information on their vast line of award-winning products, visit inlineplastics.com

BIRDCODE’S UNIQUE STRATEGY CHALLENGES

QSR GIANTS—RIGHT IN THEIR BACKYARD

Amile from one of America’s most dominant fastfood players, a small but ambitious chicken concept is proving that price isn’t the only factor in success. At Birdcode Hot Chicken, Brandi and Phil Killoran aren’t just serving sandwiches—they’re serving a new kind of experience, one they believe is worth $18 a plate.

But what would make an operator think they could pull this off, especially in a world where Chick-fil-A dominates the conversation on quality chicken at a lower price? The answer lies in experience, execution, and a clear differentiation strategy.

Phil Killoran isn’t just another dreamer trying to enter the competitive chicken space. His background is built on a foundation of systematic restaurant management and scalability expertise. “I started at McDonald’s when I was 14,” Killoran detailed. “By the time I was in my 20s, I was running stores, understanding operations at a level most people never see.” From there, he expanded into regional management, overseeing store-level execution and learning the economics of high-volume quick service.

His ability to execute a highly systematized yet customer-focused restaurant model only grew when he transitioned into helping build out Ben & Jerry’s stores across different markets.

“Ben & Jerry’s taught me how to take an independent, premium product and build a system around it,” Killoran explained. “That experience—balancing

quality with efficiency—is what we’re applying at Birdcode.”

Starting in West Hartford, Connecticut, Birdcode quickly built a loyal following. The menu is tight but focused on quality, featuring hot chicken sandwiches with fresh, never frozen, air-chilled chicken, scratch-made sauces, and house-brined tenders.

“When we opened, we had just three menu items,” Killoran said. “We knew that keeping it simple and executing perfectly would separate us from the pack.”

At Birdcode, the menu is intentionally streamlined to deliver the best possible product without compromising quality. The star of the show is the “Sando”—a boneless, air-chilled chicken breast, brined for optimal flavor, fried to perfection, and topped with vinegar slaw, pickles, and their signature “comeback sauce” on a toasted brioche bun. Customers can choose from five spice levels, from no-heat “Country” to the fiery “Code Breaker.” Other fan favorites include hand-breaded tenders, “Code Bites” (Birdcode’s version of

nuggets), and the Naughty Neighbor— a loaded fries dish with crispy chicken, slaw, and pickles. Everything is made fresh daily, ensuring consistency and bold flavors.

“When we opened, we had just three menu items. We knew that keeping it simple and executing perfectly would separate us from the pack.” — Phil Killoran

That approach paid off. Today, Birdcode has four locations, each one carefully chosen based on suburban markets with high customer expectations. But the real ambition lies in scaling the brand nationally—without losing its premium quality. “Our goal isn’t to be everywhere,” Killoran noted. “It’s to be in the right places, with the right partners who understand the value of what we do.” The company’s first franchise deal in Vernon, Connecticut, is just the beginning. Birdcode has confirmed expansion into multiple states, carefully selecting operators with experience in high-quali

ty fast casual.

Birdcode is banking on customers who want more than just a quick bite—they want an experience. “Our customer isn’t looking for the cheapest chicken sandwich,” Killoran concluded. “They want something memorable, something that justifies the price—better ingredients, better execution, better atmosphere.” With its carefully crafted branding, high customer engagement, and premium quality focus, Birdcode believes it can thrive even in the shadow of QSR giants.

Brandi Killoran has masterfully leveraged social media to build Birdcode into a must-visit destination for hot chicken lovers. With eye-catching visuals, engaging content, and strategic storytelling, she has created a strong brand presence across platforms like Instagram, Facebook, and TikTok. Through mouthwatering food photography, behind-the-scenes kitchen clips, and customer testimonials, Brandi keeps fans excited and engaged. She also uses targeted promotions, giveaways, and influencer collaborations to drive foot traffic and boost online orders. By cultivating an authentic, community-focused digital presence, Brandi has transformed Birdcode’s social media into a powerful marketing tool that fuels the brand’s excontinued on page 108

Birdcode's 'The Sando'

Do you have the SCOOP on any foodservice and hospitality news? Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

THE ALICE AND ARTIE CUTLER LEGACY SCHOLARSHIP: HONORING

A LEGACY, SHAPING THE FUTURE

IGNITE TASTE BUDS WITH THE NEW TEXAS PETE® SWEET CHABANERO SAUCE!

SCOOP suggests you unleash the bold fusion of aged red habanero peppers and the signature sweetness of CHA! by Texas Pete® Sriracha Sauce. Perfectly swicy, this versatile sauce adds a kick of flavor to any cuisine. Available in convenient 20 oz. squeeze bottles and ½ gal. jugs, are a must-have for your menu. Contact your DOT representative today or visit TexasPeteFoodservice.com to bring the heat— and the sweet—to your dishes!

UNOX

SCOOP learned that The Alice and Artie Cutler Legacy Scholarship is more than financial aid—it’s a gateway to opportunity for aspiring hospitality professionals from underserved communities in NYC. Through the Food Education Fund and NYC Hospitality Alliance Impact Foundation, students gain mentorship, hands-on training, and direct access to top-tier culinary education. A guiding force behind this initiative is Jeff Bank, CEO of Alicart Restaurant Group, whose leadership ensures Artie and Alice Cutler’s legacy continues to uplift future chefs and restaurateurs. Artie Cutler was a visionary restaurateur who transformed New York City’s dining scene, founding iconic establishments like Carmine’s and Virgil’s Real Barbecue. His passion for hospitality and commitment to excellence continue to inspire the next generation. By supporting this scholarship, we ensure that passion and talent—not financial means—define success in hospitality. With dedication and the right support, these students will thrive. For more information on how to apply or support this initiative, contact the NYC Hospitality Alliance Impact Foundation. https://www.thenycalliance. org/Impact-Foundation/

EXPANDS TECHNICAL TRAINING TEAM TO ENHANCE CUSTOMER SUPPORT

SCOOP learned that UNOX, a global leader in commercial kitchen equipment, is strengthening its commitment to customer service with the addition of two new technical training instructors, Ryan Ocampo and John Porter. Their expertise will enhance UNOX’s ability to provide industry-leading support and training to customers across the U.S.

The addition of Ocampo and Porter aligns with UNOX’s ongoing efforts to provide innovative and efficient solutions for foodservice operators. Their contributions will help elevate the company’s training programs and ensure customers receive the technical support they need to maximize their equipment performance.

Ryan Ocampo brings a wealth of experience as a field service technician and manager, with a background in diagnosing, troubleshooting, and repairing commercial foodservice equipment. His expertise in preventive maintenance and project management will strengthen UNOX’s ability to provide hands-on training and technical support.

John Porter joins UNOX with a strong background in corporate training, operations management and customer service. His experience in developing comprehensive training programs and mentoring service teams will enhance UNOX’s technical training initiatives, ensuring seamless equipment integration and operational efficiency for customers.

“Our investment in expanding our technical training team reflects UNOX’s dedication to delivering exceptional customer service,” said Derrick Richardson, President and CEO of UNOX North America. “Ryan and John bring invaluable expertise that will enhance our ability to support customers, train technicians and maintain the reliability of our equipment.”

UNOX is a global leader in professional cooking solutions, renowned for its commitment to culinary excellence and innovation. Focusing on quality, reliability, and sustainability, UNOX offers a comprehensive range of cutting-edge combi and speed ovens designed to empower chefs and culinary professionals worldwide. Leveraging decades of expertise, UNOX continues to push the boundaries of culinary innovation, delivering efficient solutions within the foodservice industry. For more information, visit https://www.unox.com/ us_us/.

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Alicart Restaurant Group in conjunction with The New York City Hospitality Alliance continues to honor the legacy of Artie Cutler which included this legendary Upper West Side delicatessen

Ryan Ocampo

John Porter

200-YEAR-OLD MILL

RELEASES ITS 2025 SOUTHERN FLAVOR GUIDE

House-Autry insights help foodservice opera -

for driving traffic to restaurants nationwide. House Autry, a North Carolina mill that first sold grains in 1812, has helped define southern flavor for more than 10 generations. Today, the 200-year-old icon released its 2025 Southern Flavor Guide to help foodservice operators drive traffic and boost sales in their restaurants.

“From southern fried chicken to biscuits and gravy to shrimp and grits, most every menu today relies on the cravability of southern flavor to drive sales,” says Frank Pogue, House Autry’s Vice-President of Marketing and Business Development. “Our insights into how to capture the allure of southern flavor easily offers the opportunity to fully leverage the cuisine for additional traffic and sales this year.”

Southern cuisine’s national appeal is surprising. According to Datassential, a menu analytics firm, finds that there are more restaurants positioned for their southern cuisine in New York City than any other followed by Los Angeles, Dallas, and Atlanta. The firm also finds more chicken and waffles on menus in Eureka, CA, and Cleveland, OH, than Savannah, GA.

The new House Autry Southern Flavor Trends Guide shares the top trending menu items and ingredients for the year, top southern comfort foods, how to get the most from southern fried chicken, and how signature breakfast biscuits, pancakes and waffles can drive the breakfast daypart. The guide also recommends the year’s top 10 southern flavor pairings of the year for menu developers.

“While our history makes us an authority on southern flavor, we continue to innovate on breadings and mixes that reduces labor and speeds service,” says

Clay Mullins, House-Autry’s Vice-President of Sales. “I encourage anyone in the foodservice business to download our free 2025 Southern Flavor Guide as a quick path toward increased traffic and sales this year.” To download the guide, go to https://www. house-autry.com/pages/foodservice/flavor-trends

HOSHIZAKI AMERICA

ANNOUNCES OMAR MARRERO

AS REGIONAL SALES DIRECTOR FOR SOUTHEAST REGION

SCOOP has learned that Hoshizaki America, a leading manufacturer of commercial ice and refrigeration equipment, recently announced the promotion of Omar Marrero to Regional Sales Director for the Southeast Region. With two decades of dedicated service at Hoshizaki and a proven track record of leadership, Omar is well-positioned to drive continued growth and success in the region.

Omar’s career at Hoshizaki has been marked by excellence across multiple roles, including Sales Manager, DC Vice President, and Area Sales Manager. Prior to joining the company, he gained valuable industry experience as the owner and operator of a refrigeration export business and a walk-in cooler manufacturing company for ten years. His deep understanding of the industry, combined with his entrepreneurial background, gives him a unique perspective in leading sales strategies and fostering strong customer relationships.

Omar holds a bachelor’s degree in business administration from Florida International University, where he majored in both Finance and International Business.

“Omar’s extensive industry knowledge, leadership experience, and dedication to our customers make him the perfect choice to lead the Southeast sales team,” said Scott Meyer, Vice President of Regional Sales at Hoshizaki America. “We are excited for the future of the region under his direction.”

Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 people nationwide. Hoshizaki's attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR® Partner of the Year – Sustained Excellence multiple years in a row for superior energy efficiency achievements.

As a member of Hoshizaki Alliance — a group of independent companies driven by a shared mission to cater to customer needs with original, top-tier offerings — Hoshizaki America contributes to a collective evolution of Hoshizaki as a whole with products and services that enhance the lives of their customers. For more information, visit Hoshizaki America at hoshizakiamerica.com.

WOOD STONE UNVEILS THE ELECTRIC ONEREV

SCOOP has learned that Wood Stone, a global leader in performance-driven, premium commercial kitchen equipment, recently announced the launch of the Electric OneRev, a game-changing addition to its renowned OneRev series. Designed to deliver the same high-performance cooking capabilities as its gas counterpart, the Electric OneRev introduces an energy-efficient alternative that meets the evolving needs of modern kitchens.

With its revolutionary rotating deck platform, dynamic thermal management and responsive cooking surface, the Electric OneRev ensures even cooking, and high throughput, all while eliminating the need for labor and fossil fuel. This fully electric model maintains the same advanced features as the Gas OneRev, including zero recovery time, dynamic thermal management, and a responsive cooking surface that allows chefs to cook artisanal pizzas.

With Omar at the helm, Hoshizaki America is committed to strengthening partnerships, expanding market reach, and delivering the exceptional service customers have come to expect.

One of the standout design enhancements of the Electric OneRev is its slightly smaller footprint, allowing it to fit seamlessly through a standard 72-inch doorway. This thoughtful engineering makes installation more accessible for a broader range of kitchen layouts while maintaining the same industry-leading performance.

“Our customers have been asking for an electric version of the OneRev, and we’re thrilled to deliver a solution that meets the need to switch to electric and

continued on page 102

Omar Marrero

operational efficiency,” said Chris Trout, President and CEO at Wood Stone. “The Electric OneRev is a testament to our commitment to innovation, quality, and adaptability in the ever-changing food service industry.”

The Electric OneRev will be available for order starting end of March 2025. To learn more about the product specifications and see how the Electric OneRev can revolutionize your kitchen, visit www. woodstone-corp.com.

Wood Stone is a trusted partner for chefs and food operators, offering high-performing equipment and serviced backed by 35 years of industry experience. Wood Stone has been a leader in high-quality, innovative cooking solutions for commercial kitchens worldwide. Known for its craftsmanship, cuttingedge technology, and commitment to performance, Wood Stone continues to push the boundaries of what’s possible in professional food service.

CDN SMART PROBE™ THERMOMETER DELIVERS PRECISION MONITORING FOR FOODSERVICE PROFESSIONALS

SCOOP heard that CDN introduced the Smart Probe™ Thermometer (STP212 | STP212-P), designed to meet the rigorous demands of commercial kitchens, catering operations, and other foodservice environments. This device, with an NSF® Certified probe (STP212-P), allows chefs and teams to monitor food and ambient temperatures remotely via smartphone or tablet.

Streamline Operations with the CDN App: The CDN Smart Probe™ Thermometer uses remote monitoring through Bluetooth® Smart Ready devices and is operated with the CDN-STP212 app, available on the App Store and Google Play. Ideal for the fast-paced foodservice industry, the app maximizes productivity and ensures precise results with practical and useful features: Dual Monitoring: Simultaneously track internal food temperatures and ambient cooking conditions for ovens, smokers, or grills; Custom

Alerts: Set notifications for specific dishes, cooking methods, and doneness levels to minimize manual oversight; Accurate Data: Receive instant readouts and progress updates, allowing for quick adjustments during service; Review and Refine Technique: Save cooking history to analyze processes and perfect techniques; and Monitor Multiple Cooks: The app can handle up to four cooking events at once from separate probes.

Built for Professional Use: The Smart Probe™ Thermometer is engineered to withstand the demands of busy commercial kitchens. The NSF® Certified probe ensures compliance with health and safety standards, while its durable construction—featuring a 4-inch stainless steel thermistor probe and 1.4-inch zirconia ceramic handle—ensures reliability in highintensity environments. The probe is waterproof (IP67) and dishwasher safe on the top rack for easy maintenance.

The CDN Smart Probe™ Thermometer is an indispensable tool for commercial kitchens, helping chefs, caterers, and other food service professionals maintain efficiency and deliver consistently exceptional results. The CDN Smart Probe™ Thermometer (STP212 | STP212-P) has a list price of $100.00. It will be available for shipping March 2025. CDN is a global category leader in kitchen measurement tools, and a certified member of the Women’s Business Enterprise National Council (WBENC). For more information, visit CDNmeasurement.com, email info@CDNmeasurement.com, or call (800) 338-5594.

ZERO WASTE FOOD SERVICE INGREDIENT

ESSSENTIALS

NOW AVAILABLE

SCOOP heard that trusted by Michelin Starred and James Beard award-winning chefs nationwide, Saffi Saana was founded to make the premium products used in professional kitchens easy to find, transparent, sustainable, and delicious. They offer only single-origin products from small partner farms without ever adulterating, coloring, or sweetening its award-winning oils and vinegars; commonplace practices for numerous oils and vinegars on the market. They lead the industry with its devotion to sustainability and dedication to craft. Founded with rigorous dedication to offsetting global food packaging waste; Saffi Saana’s products are only offered in refillable and recyclable packaging.

Saffi Saana is a certified Women-owned and Minority-owned business, started after founder Sascha Dhanjal Eifler lived and worked on an olive oil farm in Chile and learned of all the confusion, pretension, and even deceit in the industry- through that first

farm partnership the brand was born.

The first-cold pressed Extra Virgin Olive Oil is internationally recognized as one of the best extra virgin olive oils in the industry-bible ‘Flos Olei’ guide and offers vibrant green color with incredible flavors like artichoke, fresh grass, and green tomato, with a peppery finish. Saffi Saana’s product line also includes cold-pressed Avocado oil made with cutting edge technology and using the full fruit for better flavor and double the nutritional content. White and Dark balsamic vinegars made by a family in Spain for four generations with world renown dessert wine grapes, like the Pedro Ximenez varietal that makes the Napa Valley set swoon. Saffi Saana also supplies elevated Apple Cider Vinegar, hard-to-source Organic Canola and a chef-acclaimed Sherry Vinegar from that same multi-generational Jerez partner. These exceptional products are proudly distributed by Baldor Specialty Foods throughout New York, bringing premium oils and vinegars to the region’s most discerning chefs. Saffi Saana products are available in 3- and 5-lite bag-in-box packaging. For more information and ordering, contact info@saffisaana.com.

LAS VEGAS WELCOMES NEW RESTAURANT DESIGN AND CONSTRUCTION

INDUSTRY LEADER

SCOOP discovered that Brad Lancaster, President of Johnson-Lancaster and Associates Inc., one of the nation’s top Kitchen Equipment Contractors, announced the launch of the Las Vegas Restaurant Design Group (LVRDG). Combining decades of expertise in designing, building, and supplying com -

continued on page 104

mercial kitchens with local market insights, this newly established team is set to revolutionize the Las Vegas restaurant and hospitality sectors. LVRDG will leverage the extensive reach and resources of Johnson-Lancaster to cater to the fast-growing needs of this market, where the company has already completed several high-profile projects.

By joining forces with Johnson-Lancaster, LVRDG delivers the unique advantage of the large company’s significant buying power while maintaining the personalized service and high-touch experience typical of boutique operations. The result is a robust partnership equipped to meet the evolving needs of the hospitality and culinary industries with precision and care.

Michael Benson, a resident of Summerlin and seasoned professional in hospitality design and architecture, will serve as President of LVRDG. “With my deep-rooted relationships in this market and past experience building projects such as the Jose Andres Bazaar Mar in the Crystal Mall, I’m confident this expansion will be a great success.”

With over 30 years of experience in the industry, Benson currently helms the IFE Group/ Southern California Restaurant Design Group (SCRDG), also a subsidiary of Johnson-Lancaster, and is known as an industry leader who can bring chef and owner visions to life while still maintaining timelines and budgets.

Supporting Benson is Adam Swick, newly appointed National Contract Sales Manager. Swick’s impressive background in construction and sales leadership, including roles with Behr/KILZ Paint and as Vice President for the South + West regions at TriMark, brings additional expertise to the team.

“With Adam’s strong local expertise and our wealth of experience, LVRDG will bring a new, much-needed resource to the Las Vegas restaurant and hotel community,” said Benson.

The LVRDG will be based in Las Vegas, Nevada. For more information or to schedule a consultation, contact info@lvrestaurantdesign.com.

HOME RUN BURGER OPENS FIRST TENNESSEE LOCATION

AND DONATES $3,000 TO ROSE PARK MIDDLE SCHOOL BASEBALL CLUB

SCOOP heard that Home Run Burger (HRB), known for its award-winning, handcrafted burgers made from premium ingredients and certified Angus beef, fresh-cut fries and 28 unique toppings,

celebrated the grand opening of its first Nashville location.

“With this being our first Tennessee location, our team is thrilled to bring Home Run Burger to Nashvillians and serve them our award-winning, madeto-order and delicious burgers, plus more,” said Sangeeta Jha, president of Home Run Burger. “We couldn’t be more excited to be a part of the community, and we’re especially looking forward to supporting the Rose Park Middle School Baseball Club.”

To further celebrate the new location and serve as a strong community advocate, Home Run Burger partnered with the Rose Park Middle School Baseball Club and donated $3,000 to the organization to help grow the program and support its young athletes. The Rose Park Middle School Baseball Club then presented a framed jersey to the Home Run Burger team to show appreciation.

“We are so grateful for the Home Run Burger team’s generous donation,” said Ed Wisdom III, Rose Park Middle School Baseball Club coach. “The kids, assistant coaches and I greatly appreciate their support, and we’re looking forward to making Home Run Burger our go-to spot for post-game burgers.”

The Nashville location is unique to the Home Run Burger franchise by offering a few select menu items, such as the Heater Burger, Spicy Chicken Wrap, a variety of fresh salads, a kid’s menu and a selection of flavored sweet teas that can only be found at 581 Murfreesboro Pike.

Home Run Burger plans to open several additional locations in the new year and is eager to recruit new team members. To learn more about employment opportunities, visit homerunburger.com/career.

FDA SUPPORTS SWAPPING

SINGLE-USE CONTAINERS FOR REUSABLE, REFILLABLE ONES

SCOOP learned that the U.S. Food and Drug Administration’s new federal food code supplemental guidance makes it easier for states to allow people to refill and reuse containers in restaurants, bulk grocery store aisles, deli counters and at events. A coalition of reuse advocates, led by the Center for Biological Diversity, participated in the process to update the guidance, which hadn’t addressed reusables since 2013.

“Reuse challenges our throwaway society, protects forests and waterways, and supports a more sustainable economy,” said Kelley Dennings, a senior campaigner at the Center for Biological Diversity. “These updates will help us fight single-use waste by making it easier for restaurants, grocery stores and concerts to offer reusable containers and allowing customers to bring them from home.”

The new supplementary federal food code language gives health departments, reuse service providers, businesses and advocates clear direction and an easier path to build and scale the reuse infrastructure needed to move away from single-use to multi-use containers.

In addition to fighting trash and pollution, reusing containers reduces greenhouse gas emissions. How much emissions are reduced depends on the type of container, but reusable cups save emissions after six uses and reusable bowls save emissions after 13 uses.

“Updating this reusables language in the FDA code was a herculean task and represents the codification of reuse at the highest levels,” said Dr. Dagny Tucker, who co-led the committee tasked with overhauling the code. “It’s a significant step forward for the reuse movement.”

Reuse and refillable changes to the federal food code include:

• Allows new types of businesses to enter the reuse/ refill market, which will help build infrastructure to transition from single-use to muti-use by allowing more flexibility for third-party washing companies and bring-your-own containers.

• Allows consumers to fill a clean, sanitized multiuse container. This means it should make it easier for people to bring containers from home to use in restaurants, hot bars, bulk aisles and deli counters pursuant to local health inspector interpretations. Allowing people to fill their own containers means everyone, regardless of their ability to pay, can participate in the reuse economy.

• Allows fresh hot food or drinks (with or without milk) in reusable containers if done through a contamination-free process.

Food codes vary by state, but any state that adopts this new guidance will be making it easier for people to reuse and refill containers.

APPOINTMENTS AND OPENINGS

SARASOTA, FL:

Chef Peyton Leffingwell is the new executive chef at Bistro at the Sarasota Art Museum of Ringling College of Art + Design. He is spearheading all food and beverage at the Sarasota Art Museum, including the curation of the Bistro’s day-to-day menu and special events catered by Constellation Culinary Group, taking place in the museum’s event spaces. Chef Leffingwell will also take on a larger role within the Constellation Culinary Group family, offering his services for group events across the Tampa Bay region. He will lead Constellation Culinary Group’s continued on page 106

larger teams to provide catering services for weddings, social events, professional dining and more throughout the Tampa Bay region.

MIAMI, FL:

Valeri Fuentes is the new executive chef at Verde, the waterfront restaurant at Pérez Art Museum Miami (PAMM). Fuentes will spearhead the food and beverage program at PAMM, including curating menus for Verde and all special events catered by Constellation Culinary Group.

Fuentes previously served as chef de cuisine at Constellation Culinary Group for events like Formula 1 and singer-songwriter Mark Anthony’s wedding in Miami, where she brought a dynamic and creative touch to every dish while drawing inspiration from the city’s diverse Latin American influences. Prior to this, she honed her skills at prestigious establishments in Patagonia, Caracas, Miami and Buenos Aires, including Elena at the Four Seasons Hotel and Orilla by Fernando Trocca.

“It’s an honor to join Verde’s exceptional team as executive chef and bring a fresh vision to the forefront of its culinary offerings,” said Fuentes. “Stepping into this role, my goal is to craft dishes that celebrate the richness of local ingredients, highlighting the flavors of Miami’s cultural melting pot and the vibrant works of art within the museum.”

To add her own culinary style to Verde’s menu, Fuentes has debuted a new seasonal menu inspired by PAMM’s current exhibition José Parlá: Homecoming. The menu features a special QR code that diners can scan to view images of the artwork that inspired each dish.

SAN FRANCISCO, CA:

The InterContinental Mark Hopkins San Francisco announced the appointment of Chef Christian Luxton as its new Executive Chef and John McDaniel as the hotel’s new Director of Food and Beverage. Chef Christian Luxton brings more than a decade of experience in restaurant and hotel management, with expertise in food and labor budget management and leading high-performing culinary teams. Known for his innovative approach to menu development and operational efficiency, he is passionate about delivering exceptional dining experiences and driving success in the hospitality industry. In his new role, Chef Christian will oversee all culinary operations, ensuring the highest standards of quality and service. His responsibilities include developing creative menus for the hotel’s restaurants, banquets, and special events, as well as managing business operations, inventory control, and staff scheduling.

John McDaniel brings more than 25 years of leadership experience in food and beverage, specializing in operations, profitability, and team development. He is known for enhancing large-scale hospitality operations through strategic initiatives that improve efficiency and guest satisfaction. At the InterContinental Mark Hopkins, John will oversee multiple teams, kitchens, and dining outlets, catering to up to 500 guests. He will work closely with the finance team to set and refine budgets, drive revenue, and foster a positive, collaborative work environment. He is dedicated to ensuring a seamless and elevated guest experience through strong communication and service excellence.

SCOTTSDALE, AZ:

Riot Hospitality Group will open Scottsdale’s first and only fine dining supper club in early 2025. Shiv Supper Club will set the stage for a bold new experience, where culinary artistry meets immersive entertainment. Named after the culinary instrument crafted to perfection, Shiv is the first upscale supper club to open in Arizona. The 13,869-square-foot venue exudes modern elegance, natural charm and a little temptation with its dramatic lighting, cascading greenery and sculptural accents. The new concept will not only redefine the Valley’s social scene, it will set a new standard in the culinary industry nationwide.

The menu at Shiv will offer an exceptional culinary journey, blending luxurious ingredients with imaginative presentations. It was developed by Riot Hospitality Group’s Culinary Director Dustin Cooke, of award-winning Hand Cut Chophouse and Farm & Craft, in collaboration with notable Restaurateur and Chef Jeff Mahin, the culinary genius behind the

Michelin-starred Fat Duck in England, the former L2O in Chicago, Nobu and the Culinary Partner of Lettuce Entertain You.

DENVER, CO:

Gastamo Group, the Denver-based restaurant and hospitality development company behind successful concepts such as Perdida, Park Burger, and Lady Nomada, is continuing its strategic expansion with the opening of a new Homegrown Tap & Dough location in Parker, Colorado. This marks Gastamo Group’s 13th restaurant and fifth Homegrown Tap & Dough location in the Denver metro area.

STAMFORD, CT:

West Coast Restaurateur Chef Charbel Hayek, the winner of Top Chef Middle East and North Africa has opened BarVera in Downtown Stamford, amid a bustling retail, dining, and entertainment district. BarVera is poised to fill a void in the city’s culinary landscape with Chef Hayek’s modern approach to Mediterranean cuisine. Chef Hayek embraces the simple nuances that embody Italian, French, Middle Eastern, and Lebanese-inspired dishes, preparing them with the best land and sea ingredients and presenting them in a manner that illustrates a fine dining experience.

Born in Beirut, Lebanon, Chef Hayek attended the French School of Excellence and honed his skills cooking at the two-Michelin star restaurant Mélisse in Santa Monica, CA, under Chef Josiah Citrin. Chef Hayek participated in Bravo TV’s Top Chef in Riyadh, Saudi Arabia, where he won the fifth season of Top Chef Middle East and North Africa. Today, Chef Hayek is an award-winning chef and restaurateur whose California restaurants, Ladyhawk in West Hollywood and Laya in Los Angeles, have given Middle Eastern-Mediterranean cuisine a place among the top restaurants in California. Chef Hayek is the author of the cookbook Lemon & Garlic: Middle Eastern Cuisine (2023 Palmetto Publishing).

NEW YORK CITY:

Beloved Korean Barbecue restaurant Jeong Yuk Jeom brings its renowned prime-grade and aged beef to New York City’s Koreatown. Jeong Yuk Jeom (meaning “butcher shop”) comes from restaurateur and brother duo Jaeyong and Andrew Son, whose original Los Angeles location has gained a cult following as a top destination for Korean barbecue known for high quality cuts. Offering a dynamic dining experience, Jeong Yuk Jeom is a bi-level space with a standing bar and neon-lined meat case downcontinued on page 108

Chef Valerie Fuentes

stairs and expansive dining room and semi-private dining room upstairs. With 140-seats, the space is connected by a staircase wrapped in LED screens showcasing music videos. Brothers Jaeyong and Andrew Son began their restaurant careers 20 years ago, inspired by their parents, who operated Korean barbecue restaurants in Korea. After immigrating from South Korea, the they built a diverse restaurant portfolio, including Rolling Rice in Rosemead, CA, Kang Ho-Dong Baekjeong in New York and New Jersey, and Shabu House in Fort Lee, NJ.

-- The team behind Michelin-starred Mari and Kochi have taken a rundown Times Square Staples store and turned it into a magnificent steakhouse called Gui and ground floor speakeasy, Bar 92. The restaurant is the latest from Chef Sungchul Shim of Mari, Mari-Ne, and Kochi, who trained at Le Bernardin, Per Se, Aureole and with Gordon Ramsay. Joo Lee, formerly Head Sommelier for Eleven Madison Park, is the Beverage and Wine Director.

LAS VEGAS:

Doberman Drawing Room, Corner Bar Management’s much-anticipated cocktail bar opening this April in Downtown Las Vegas’ Arts District, has announced the appointment of acclaimed mixologist

from page 96

pansion and customer loyalty.

For other restaurant operators considering premium pricing in a crowded space, Birdcode offers a lesson: Know your audience, execute flawlessly, and build a brand that stands out. As Phil Killoran and his team continue their deliberate expansion, they’re betting that customers will pay for quality—and that an $18 chicken sandwich can hold its own, even in Fairfield County, CT just a mile from a Chick-fil-A unit.

At Birdcode, employees aren’t just staff—they’re part of a culture-driven team that values passion, respect, and growth. With a strong emphasis on teamwork, customer connections, and leadership development, Birdcode creates an environment where employees can thrive and build long-term careers. Operators are mentored and promoted from within, with clear paths to advancement. Employees enjoy competitive pay, benefits, and a strong work-life balance, including PTO and healthcare

Juyoung Kang as its head of beverage. Located at 1025 S. 1st St. #100, Doberman will offer an inventive cocktail experience that merges oldworld craftsmanship with modern innovation.

Kang, a celebrated force in the world of mixology, brings a wealth of experience to Doberman, having honed her craft at some of the most prestigious bars in the country. Her visionary approach to cocktails embraces global influences, with an emphasis on balanced, nuanced flavors inspired by her travels and collaborations with industry leaders worldwide. She joins Corner Bar from her most recent role as director of beverage development for Fontainebleau, where the resort’s Collins Bar was named among Esquire’s “Best Bars of America” under Kang’s direction.

options. The brand fosters a positive, high-energy atmosphere, where engagement with customers is encouraged, and hard work is recognized. Birdcode isn’t just about serving great food—it’s about building a great team.

Restaurant success is achieved when great food, skilled staff, and visionary social media strategies work in harmony. Exceptional cuisine draws customers in, but well-trained staff—rooted in traditional hospitality best practices— keep them coming back with seamless service and a welcoming atmosphere. Meanwhile, innovative social media marketing expands reach, builds brand loyalty, and attracts new diners. When these elements align, a restaurant not only thrives but also creates a lasting impact in a competitive industry. Birdcode exemplifies this approach, blending culinary excellence, professional service, and digital engagement to achieve sustainable growth and a loyal customer base for long-term success.

“Every menu I create follows a theme, providing a deeper layer of perception and storytelling,” said Kang. “With Doberman, I was drawn to the concept of old world meets new, modernizing classic cocktails while incorporating global flavors. I want guests to experience a passport to different cultures through each sip, embracing the complexities of Eastern European and Asian influences in a way that’s fresh, bold and forwardthinking.”

Doberman’s cocktail program, pulled from a library of over 100 spirits, will reflect Kang’s philosophy of balance, drawing from health and wellness principles to create a curated selection of drinks that transcend traditional boundaries. Each cocktail will be thoughtfully composed to ensure a well-rounded, complex, and deeply satisfying experience. The menu will feature an array of signature drinks that modernize classic styles while elevating beyond national trends to a forward-thinking, international approach.

Juyoung Kang (photo by Angelo Clinton)

tainability, electric cooking equipment aligns with the industry’s push toward environmentally friendly operations.

• Electric appliances produce fewer greenhouse gas emissions compared to gas-powered alternatives.

• Many units are compatible with renewable energy sources such as solar or wind power.

• Energy-efficient models reduce waste and support a business’s sustainability goals.

• By lowering reliance on fossil fuels, electric cooking equipment helps businesses contribute to global sustainability initiatives.

The AutoFry Advantage: Combining Efficiency & Profitability

For businesses looking to integrate electric cooking solutions without sacrificing quality or efficiency, AutoFry is a game-changing solution. AutoFry is a fully automated, ventless electric deep-frying system that eliminates the need for traditional hoods and ventilation systems.

Key Benefits of AutoFry:

• Ventless Operation: No need for expensive hood installations, allowing businesses to expand menu offerings in any location.

• Consistent & Safe Cooking: Fully enclosed system reduces the risk of burns and grease fires while maintaining precise temperature control.

• Labor Savings: Automatic opera -

tion means minimal staff training and less hands-on cooking, freeing up employees for other tasks.

• Cost-Effective & Energy Efficient: AutoFry’s advanced design optimizes energy usage while delivering highquality fried foods.

• Compact & Scalable: Available in different sizes, AutoFry can accommodate small businesses and large-scale operations alike.

Electric cooking equipment is transforming the foodservice industry by offering cost savings, safety improvements, and sustainability benefits. Whether you are looking to upgrade existing kitchen operations or start a new food venture, investing in electric solutions can drive long-term success. With innovative products like AutoFry, businesses can streamline operations, enhance food quality, and maximize profitability without the need for expensive infrastructure modifications. By embracing electric cooking technology, businesses can future-proof their kitchens while delivering exceptional culinary experiences. The combination of energy efficiency, cost savings, safety, and versatility makes electric cooking equipment a smart investment for the future of foodservice.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

CHERRY DUMAUAL

The vegan tradition in Greek cuisine stems from two key factors: First, the economic hardships Greece faced through most of its modern history, and before, as a land under Turkish occupation for four centuries. Second, the Orthodox fasting calendar, which requires observant followers to abstain from meat, dairy, and fish for long periods.

As a result, Greek cuisine has developed a wide range of incredible vegan dishes that represent the best of the Mediterranean diet. At Greca, we celebrate these traditions by offering a strong selection of vegan Greek dishes on our menu and through dedicated tasting dinners.

What vegan dishes will you feature in your Vegan Tour of Greek Cuisine class at The Silo?

We will guide students through preparing five vegan dishes. Our classes emphasize hands-on participation, so everyone will have the opportunity to prep and cook. Afterward, we’ll sit down together to enjoy the meal, sharing our thoughts on the experience.

For wine, we’ll serve Malagousia, a Greek white wine grape variety known for its aromatic profile and balanced acidity. It’s typically medium-bodied with a refreshing character—an excellent pairing for vegan dishes.

Three of the featured vegan dishes include:

• Artichokes à la Polita – A classic Greek dish from Constantinople and the Greek East: a light, aromatic, and lem-

MEDIA CORNER

is. You’ll also find baked ziti, chicken Marsala, milk-braised pork loin, and a ricotta cheesecake, along with many other classics.

ony stew made with artichokes, carrots, potatoes, onions, and dill in an olive oilbased sauce.

• Andriotiko Briam – A variation of Briam from the Greek island of Andros, similar to French ratatouille, featuring roasted vegetables with Mediterranean herbs.

• Gigantes – A traditional dish of large white beans (gigantes) baked in a rich tomato sauce with olive oil and herbs.

Tell me about The Silo Indoor Winter "Farmers" Market.

We launched The Silo Indoor Winter "Farmers" Market last December—a project rooted in community, creativity, and sustainability. But this isn’t just another farmers market; it’s a vibrant gathering space where fresh flavors, craftsmanship, and meaningful connections come to life.

Our goal is to create something truly unique that goes beyond a traditional farmers market. Imagine stepping into an atmosphere buzzing with warmth, where a live piano player sets the tone. Shoppers can browse a curated selection of top-quality, organic, and locally sourced products from handpicked farmers. Each vendor is committed to sustainability, offering ingredients that tell the story of our land.

For more information about The Silo Cooking School/Greca Center of Culinary Excellence, visit: www.thesilo.org. For Greca Mediterranean Kitchen + Bar: grecamed.com.

But Guarnaschelli is also comfortable offering some of her own ideas, based on her travels in Italy, and current tastes. There’s a chipped salad that could double as an Italian deli sandwich, cauliflower risotto, mortadella finger sandwiches with a kale and olive relish, and strawberries with lime curd, balsamic, and black pepper. Engaging and imaginative. from page 82

scale seamlessly, whether they’re running one location or thousands,” Matteliano detailed. “At the same time, we ensure that our technology supports—not replaces—the hospitality experience.”

Matteliano brings a unique perspective to AWS’s restaurant technology practice, drawing from her experience at Uber Eats and Amazon Prime—both of which required deep understanding of food logistics, customer preferences, and digital optimization. “Years in digital foodservice taught me that technology works best when it solves specific challenges without creating new ones,” she explained. “Operational efficiency and guest experience go hand in hand.”

Her experience scaling virtual restaurants and building sales enablement programs has provided valuable insights for AWS’s restaurant clients, helping them navigate the intersection of technology and hospitality. “AWS works with some of the world’s largest restaurant brands, and my background in scaling food delivery technology has helped me advise operators on balancing digital innovation with operational realities.”

For restaurant operators interested in leveraging AI to streamline operations and enhance the customer experience, AWS offers tailored solutions to meet specific business goals. “There’s a lot of noise in AI right now, so it’s important to focus on solutions that directly address your challenges,” said Matteliano. “Bring us your pain points—whether it’s labor optimization, supply chain intelligence, or guest loyalty—and we’ll help you find the right AI tools to drive measurable impact.”

AWS provides a Restaurant Solutions assessment to help operators forecast the ROI of AI investments, ensuring they get the most value from their technology stack. “A great technology partner should feel like an extension of your team,” Matteliano noted. “At AWS, we work alongside our clients to design AI solutions that enhance their strengths while enabling world-class hospitality.”

AWS has helped some of the world’s leading restaurant brands harness AI to drive efficiency, reduce costs, and enhance customer experiences. Major quick-service restaurant (QSR) chains have leveraged AWS’s AI-powered voice

ordering to improve drive-thru accuracy and reduce wait times, leading to increased customer satisfaction and higher throughput. Full-service restaurants have adopted AWS’s predictive inventory management tools, which analyze historical sales data and external factors like weather and local events to optimize purchasing and minimize food waste.

AWS has also supported large-scale food delivery platforms by enabling AIdriven menu optimization, ensuring that partner restaurants offer the most in-demand dishes while maintaining profitability. “We’ve worked with global brands and independent operators alike, helping them implement AI solutions that solve real business challenges,” said Matteliano. By partnering with AWS, restaurants gain access to scalable, secure AI tools that allow them to adapt to changing market conditions while preserving their unique approach to hospitality.

“AWS AI solutions are not one-sizefits-all—we work with restaurant operators to develop tailored strategies that align with their unique business needs,” Matteliano concluded. For restaurant operators looking to explore AI-driven innovations, AWS offers consultations and tailored technology roadmaps.

To learn more, visit AWS Restaurant Solutions online at https://aws.amazon. com/travel-and-hospitality/restaurants/ and start the journey toward smarter, more efficient restaurant operations.

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ing artichokes in the spring, is by using a recipe that was first introduced by a popular 20th century Greek chef, Nicholas Tselementes.

It is called Aginares a la Polita (artichokes of the city). Nicholas took a traditional artichoke recipe that originated in Constantinople and then gave it his own personal twist. It is a simple to make, one pot recipe, that can be made year-round using fresh or frozen artichokes, but I do love making it fresh in the springtime.

The centerpiece are artichoke hearts, sauteed lightly in olive oil to bring out the flavor, and joined by a flavorful com-

maintenance because they understand that fire safety affects their insurance premiums and long-term liability. Smaller, independently owned restaurants, however, often struggle to keep up with routine inspections due to cost concerns or lack of awareness. However, ignoring fire safety can lead to devastating losses, both financially and in terms of business operations.

During the busiest times in a kitchen, fire hazards increase. Here are some immediate actions staff can take to reduce the risk of fires during service: The first and most important action is to pull the manual fire suppression system immediately if a fire breaks out. Staff should not waste time trying to extinguish the fire manually if it is spreading. Activating the fire suppression system shuts off gas and electricity while releasing fireextinguishing chemicals to contain the flames.

Gas and electrical equipment should always be turned off at the end of each shift. Leaving pilot lights on overnight is a common but dangerous practice. Ensuring all fuel sources are turned off at closing can prevent overnight fires. Kitchen staff should be trained regularly in fire safety protocols. Given the high turnover rate in the restaurant industry, owners should schedule training sessions at least twice a year. A simple fire drill or refresher course can help ensure all staff members know how to respond in an emergency.

Restaurant owners should conduct monthly fire safety checks. The FDNY re-

quires restaurant operators to complete a Visual Monthly Inspection Checklist to verify that fire suppression systems are operational, grease buildup is controlled, and nozzles and fire extinguishers are in place. Completing this checklist helps businesses stay compliant and identify potential fire hazards before they become a serious problem.

With increased enforcement from the FDNY and new fire safety regulations like the S-17 law, which mandates certified training for fire system installers and inspectors, now is the time for restaurant operators to take fire prevention seriously. These regulations were introduced to ensure that all commercial kitchens are equipped with properly maintained fire suppression systems that meet the latest safety standards.

Fire safety is more than just an installation—it’s an ongoing process that requires maintenance, training, and compliance. Master Fire offers the Owner’s Visual Monthly Inspection Checklist free of charge, ensuring that restaurant owners have the tools they need to stay compliant. Whether it’s creating a fire safety plan, upgrading suppression systems, or training staff, our team is ready to help foodservice professionals protect their businesses.

For expert fire safety guidance and compliance solutions, contact Master Fire today. Implementing a fire prevention strategy now can save lives, protect employees, and ensure the long-term success of your restaurant.

bination of diced potatoes, peas, diced carrots, scallions, garlic, onion, more olive oil, and lemon to add brightness. Then add a little vegetable stock and rice (if you like) to bring it all together, and finish with more lemon and dill to bring that grassy, bright, spring flavor to the forefront.

Now, if this recipe feels a tad too ambitious, by all means, keep it simple. You can boil, grill, braise, stuff and bake artichokes, but they are also quite tasty when simply steamed and dressed with lemon and olive oil.

Trim the thorns from the tips of the leaves; you can separate the leaves or steam the artichoke whole by placing them in a steamer pot with water, drizzle with olive oil and some of your favorite herbs, cover and forget them. About 45 minutes later the leaves should be nice and tender, and you can then drizzle them again with a little olive oil, and enjoy by dipping in a luscious lemon-olive oil emulsion.

Whatever your preference, try them, you’ll like them – artichokes are the perfect way to usher in the spring!

All photo credits are Chef Loi

MARIA LOI

detailed. “We teach our students how to create a business plan, manage costs, and adapt to industry trends.”

With the rise of online education, ICE has balanced traditional, in-person training with modern technology. While digital learning can teach theory and business skills, culinary arts still require hands-on practice. “You can’t learn how to cook without cooking,” Smilow concluded. “That’s why our online program integrates interactive assignments, instructor feedback, and real-world application.” ICE’s online program has helped students across the country gain culinary training without needing to relocate. But the institution remains committed to in-person education as the gold standard for culinary training.

ICE has hosted a remarkable range of special events, showcasing its commitment to diverse and dynamic hospitality education. From an exclusive NFL Players Association seminar on opening restaurants and bars—guiding athletes toward successful ventures—to the highly anticipated New York City

debut of Modernist Cuisine, ICE continues to be a hub for innovation. These events span culinary artistry, business strategy, and industry trends, offering students and professionals firsthand exposure to influential leaders. By curating experiences that bridge education with real-world expertise, ICE reinforces its role as a leading institution shaping the future of hospitality, food, and entrepreneurship.

As ICE celebrates its 50th anniversary, Smilow is already looking toward the future. Culinary education is set to evolve with a greater focus on sustainability and plant-based cuisine, more technology integration in kitchens and food businesses, and expanded online and hybrid learning models.

“The food industry is changing rapidly, and culinary schools need to change with it,” Smilow noted. “Our goal for the next 50 years is to continue leading that evolution.”

ICE doesn’t just train future chefs—it also works with restaurants, hotels, and foodservice businesses to provide on-

going staff training, skill refreshers, and professional development programs. “If a restaurant or foodservice operator wants to enhance their team’s skills, we can create customized training programs,” Smilow explained. “From backof-house technique refreshers to frontof-house hospitality training, we’re here to help.”

The role of education in hospitality is evolving faster than ever, driven by shifting industry demands, technological advancements, and changing consumer expectations. Great educators have had to remain agile, continuously listening to the marketplace to refine curricula and skill development. Institutions like ICE and Smilow have met this challenge head-on, adapting their programs to equip students with real-world expertise. By embracing innovation and industry trends, they ensure graduates are prepared for dynamic careers in hospitality. Their commitment to evolution not only benefits students but also strengthens the industry as a whole, shaping the future of hospitality education.

tailored to local tastes, such as the Black Truffle Burger and Salted Egg Yolk Fries. The Shack-ura Shake, featuring cherry blossom jam, emerged from extensive research in Japan before launching seasonally. These centers ensure that every new item is thoughtfully crafted, rigorously tested, and primed for success From reducing drive-thru wait times to introducing locally inspired flavors, the Atlanta Innovation Kitchen is set to play a pivotal role in shaping Shake Shack’s future. Customers can expect to see a more dynamic, responsive, and innovative menu—one that reflects Shake Shack’s commitment to staying at the forefront of the fast-casual dining experience. With its new Atlanta facility, Shake Shack isn’t just expanding its footprint—it’s redefining what menu innovation looks like in the fast-casual industry. By investing in research, streamlining operations, and fostering culinary creativity, the company is ensuring that every Shake Shack meal remains a delicious, memorable experience for years to come.

workers based on their protected characteristics remain the law of the land. On the federal level, in addition to Title VII, the Americans with Disabilities Act provides various protections for workers with a disability, including obligations for a business to provide reasonable accommodations. The Family and Medical Leave Act protects workers who are in need of medical leave or leave to care for a family member. Many states have their own workplace anti-discrimination laws that require things like paid prenatal leave, paid family leave, gender neutral bathrooms, lactation rooms, religious observance accommodations and many others. The argument can be made that recent challenges to DEI programs may not change this.

DEI Programs in the Private Employer Context Remain Legal but Will Be Subject to Increased Scrutiny Under the Current Trump Administration

The White House issued several Executive Orders that prohibit DEI programs

and policies but these orders only apply to federal government agencies, certain organizations that receive federal funding, and federal contractors. None of these orders prohibit DEI programs in the private business context, most likely because of the constitutional barriers in doing so. However, a recent Department of Justice (DOJ) memorandum directed DOJ staff to propose by March 1 “appropriate measures to encourage the private sector to end illegal discrimination and preferences, including policies relating to DEI and DEIA.” Whether the White House intends to target “illegal” DEI programs – meaning, those that are not implemented properly and thus, have always been unlawful under Title VII and other anti-discrimination laws – or intends to target all DEI programs in the private business context - including lawful DEI programs - remains to be seen. Businesses should have their DEI policies reviewed by legal counsel and consider the risk of maintaining such polices under the heightened scrutiny by the White House.

best practices and any emerging trends in the industry.

Don’t forget motivation & feedback

Motivation and recognition are also powerful tools to encourage and reward managers for their performance. Recognizing their efforts and achievements can go a long way to boost morale and foster a positive work environment. Successful delegation involves more than just assigning tasks. It requires a systematic approach to inspecting, coaching, and following up. Setting milestones and recognizing achievement upon completion of each one of these tasks is essential for keeping managers motivated and on track.

Feedback is another crucial element of the delegation process. Providing constructive feedback helps managers understand what they're doing well and where they can improve. This ongoing feedback loop is essential for continuous improvement and helps ensure that delegation efforts are successful.

Include regular training in your restaurant

The restaurant industry is dynamic and ever-changing, making continuous improvements and training essential for any restaurant's success. Regular training not only helps managers keep up with industry standards but also addresses specific areas where they can improve. Assessing training needs and implementing targeted training plans is crucial for maximizing the effectiveness of your training efforts. This should involve a mix of in-house training sessions and opportunities for external education.

Implementing clear expectations, accountability, and effective delegation are key to transforming your management team into a motivated, action-oriented force. By using detailed checklists, enforcing rules consistently, and mastering the art of delegation, you can ensure that your restaurant operates smoothly and efficiently. Taking these steps will not only improve the performance of your management team but also lead to better overall results for your business.

Lamb Baked with Potatoes, and Peas and Stuffed Eggplant. However, none of my mother’s recipes were written down. To capture and preserve her Calabrese style of cooking for my children, friends, and anyone who loves to experience regional cuisines, I relied on my senses of taste, smell, touch, and hearing. Slowly, I stirred in ingredients like salt, garlic, and tomatoes in measured increments, sampling after each addition, until Calabrese specialties like Polenta with Broccoli and Fennel and Escarole Egg Drop Soup tasted exactly as they did in my mother’s kitchen. As I cooked, I watched the clock to determine how long it takes for onions to release the aroma that signals they’re perfectly cooked, a beef steak to yield to a finger indicating it’s medium rare, and zeppoles to crackle when they’re ready to pull from the fryer.

Why did you focus on the Calabrese Region?

While many of the dishes in this book may sound familiar to you, the way they’re prepared is unique to the Calabrese region of Southern Italy and specifically to Marina di Gioiosa Ionica in the Reggio Calabria province, where both my parents were born and my mother learned to cook from her mother. Despite the abundance of books celebrating Southern Italian food and the prevalence of Italian restaurants throughout the world, the cuisine of Calabria remains largely unknown.

What was the hardest part of writing the book?

Recreating all of my mother’s recipes and writing down the ingredients, we put salt in the palm of our hand, eyed the oil. Things were never timed, we went by smell and the look of the dish. (Cathy went back and tested all of the recipes until they were perfect, while her daughter helped write down each ingredient and measurement.)

from page 84

Coconut Gelato from Villa Dolce, Midnight Moon Gouda Goat Cheese from Cypress Grove, Pitted Mixed Olives from BelAria, Sriracha Hot Chili Sauce from Huy Fong Foods, and Chorizo Bilbao from Dona Juana. By leveraging these high-quality products, Wilson ensures that every dish has the depth of flavor and consistency that his guests expect.

Opening Glasspar was not without its challenges. Just three months after launching, the COVID-19 pandemic hit, forcing Wilson to quickly rethink his business model. “I had to pivot immediately,” he recalled. “We turned the restaurant into a fish market, started selling cocktails and wine to-go, and even put together produce boxes and fresh bread.”

The response was overwhelming. “We sold out in two and a half hours,” Wilson said. While Glasspar and the industry is now back to a focus on full-service dining, that ability to adapt remains a core part of its success. Looking ahead, Wilson is continuing to expand Glasspar’s offerings, with new tasting events, exclusive chef’s table dinners, and innovative wine pairings.

“We’re launching a tequila and cav-

What differentiates Calabrese cooking from other regions in Italy?

The recipes focus on high quality ingredients that are simple to prepare. Few include butter and cream. In many of the soups, water, not broth, is the base, so that flavor of vegetables like zucchini, chicory, and fennel shines through. Rather than being sautéed, broccoli rabe and string beans are boiled; then, after they’re done, they’re drizzled with the highest quality extra virgin olive oil so that you can appreciate the exquisite taste of both the greens and the oil.

How can chefs add Calabrese cuisine to their menus?

Chef’s will appreciate the process of transforming humble ingredients into something delectable. For the best recreation of Calabrese flavor, search out the finest ingredients. When you can, select produce from farmer’s markets; meats from a butcher shop; and olive

from page 22

oil, canned tomatoes, and pasta from an Italian specialty store. Be sure to look for both fresh and dried Calabrian peppers that will give your dishes a burst of authenticity.

What are the techniques for Calabrese recipes to share with chefs and caterers?

Slice onions in large pieces and sauté garlic whole to avoid burning the garlic and onion during the sauté. I start the sauté on a cold pot, this way the oil slowly gets the flavor of the garlic and the sauté. When I’m making broth, I add the vegetables to cold water and bring to a boil. I only use DOP Italian tomatoes and grated cheese of choice is Red Cow Parmigiano.

(Cathy invites you, if you are in the Metro NY area, please come visit their store to experience a little bit of Italy here and contact them at cathy@ dcoluccioandsons.com)

iar tasting soon, and we’re working on something called the ‘Captain’s Table’— an invite-only dining experience with multi-course tasting menus and curated beverage pairings,” he detailed.

For other restaurant owners and chefs looking to elevate their menus, Wilson strongly recommends working with Chefs’ Warehouse. “If you want the best ingredients and top-tier customer service, they’re the way to go,” he concluded. “They’ve been an essential part of helping us bring our vision to life.”

That’s the Glasspar story—proof that success in the restaurant industry is like crafting the perfect dish. It takes the right chef with a vision, a unique concept like a seafood hall to stand out, and a distributor who truly “gets it” to ensure quality and consistency. When these elements come together, they create more than just a great dining experience— they build a thriving, long-term business. Glasspar’s journey is a testament to passion, innovation, and strong partnerships, showing that the right recipe, executed with precision, leads to lasting success in an ever-evolving industry.

mark in a highly competitive landscape. The one-size-fits-all approach of linen rental can’t possibly satisfy restaurants in that landscape. It’s time to move to a linen ownership model. You buy the right plates for your restaurant, the right wine glasses. Did you even know that you can have whatever design, color, weave, size napkins and tablecloths that you want? You can.

The first thing to know about this model is that the laundering and pressing you’ll need are likely already in place; every decent linen rental company is already washing customer-owned linens. There’s nothing unusual about it, and only the most obstinate, customerunfriendly company would refuse. The second thing to know is that it’s not as expensive as you probably think. In fact, owning your own napkins will add pennies to the cost of putting a meal in front of your guests. Yes, there is an up-front cost, but there are lots of those when you open a restaurant. You absorb the others, and lot of those will not directly touch the guest in the way linens do. Restaurants have been buying aprons,

chef coats and cook shirts for years, but many still find it strange when I suggest buying beautiful, cotton guest linens, the key word there being “guest”. I can’t see why diners would care what kind of chef coat the chef is wearing, or what kind of apron the servers have on, but when the diners wipe a harsh, unpleasant piece of petroleum-based fabric across their mouths, I think they care. Coats and aprons don’t affect the dining experience. Napkins do. And bad napkins adversely affect the dining experience. The guests keep the napkin close at hand throughout the entire meal. They likely touch it before they touch anything else in the restaurant, and it’s probably the last thing they touch too. So why make them use a rough, cheap piece of plastic on their hands and face? Why not enhance the dining experience for them so they know the meal was well worth the price?

Choose a natural, sustainable fabric for your restaurant, one that enhances both the decor and the dining experience. Choose linens that you aren’t embarrassed to include in those pictures you post on Instagram.

CHEF ROB WILSON

LINENS

Chef Shim is Executive Chef and Partner at COTE Korean Steakhouse, will be recognized for his outstanding contributions to the culinary industry and his commitment to mentorship. Born in Seoul, Shim moved to the U.S. at age 10 and began his culinary journey at Gramercy Tavern under Chef Tom Colicchio. His career spans renowned kitchens such as L’Atelier de Joël Robuchon and M. Wells Steakhouse.

In 2017, Shim joined forces with restaurateur Simon Kim to open COTE Korean Steakhouse in New York. Today, COTE has expanded to Miami, Singapore, and soon Las Vegas and 550 Madison Avenue in New York.

“Chef Shim’s journey is a powerful reminder of how mentorship, opportunity, and hard work can shape a career,” Esten, explained. “His success is exactly what we aim to inspire in C-CAP students.” In her role at Toast, Esten brings a deep passion for supporting the restaurant industry and creating opportunities for emerging

culinary talent. She joined Toast in 2017 and has been instrumental in building the company’s enterprise business and expanding its marketing reach. Esten’s leadership extends to Toast.org, the company’s philanthropic arm, which committed $500,000 to C-CAP to support culinary education and alumni engagement.

The collaboration between C-CAP and Toast is rooted in a shared commitment to supporting the future of the restaurant and foodservice industry. Toast, a leading restaurant technology platform, provides essential tools that help operators streamline their businesses, while C-CAP trains the future workforce that will power those operations. Together, they are addressing one of the industry’s most significant challenges: labor shortages.

Toast’s contribution supports CCAP’s Alumni Engagement Program, which helps graduates stay connected and access new career opportunities. Additionally, Toast has donated

its hardware and software to C-CAP’s training programs, providing students with hands-on experience using industry-standard tools. Toast employees also volunteer their time to conduct mock interviews, review resumes, and offer mentorship to students, helping them prepare for careers in hospitality.

According to Esten, this partnership is not just about giving back—it’s about investing in the future of the industry. She detailed how the restaurant industry thrives on diversity, passion, and creativity, and noted that C-CAP’s work is instrumental in nurturing these qualities in the next generation of leaders.

Esten concluded by sharing her personal connection to the program, stating that the students and alumni she has met have inspired her with their talent and determination. “Our partnership with C-CAP directly supports the restaurant industry’s long-term sustainability by helping to create a pipeline of skilled workers,” she said.

Restaurant operators, foodservice professionals, and industry leaders can support C-CAP and its mission in several ways: They can purchase tickets to the benefit and Attend the C-CAP 35th Anniversary Benefit at Chelsea Piers on April 7th by visiting ccapinc.org for details.

Industry professionals are also invited to become a Sponsor and partner with C-CAP to support student programs and career development initiatives. C-CAP can also be supported by making a donation with a contribution to C-CAP’s mission to empower future culinary leaders.

The 35th Anniversary Benefit is more than a celebration; it’s a commitment to the future of the hospitality industry. With leaders like Chef David Shim and Toast’s Kelly Esten at the forefront, C-CAP is ensuring that the next generation of culinary talent has the skills, support, and opportunities they need to thrive.

the value of a hands-on, service-driven dealer is more critical than ever. “Anyone can sell equipment online, but not everyone can provide the level of service and expertise that we do,” he said. “We work closely with our customers to design and outfit their kitchens for efficiency and success. Whether it’s troubleshooting equipment, helping them navigate new regulations, or sourcing specialized items, we’re with them every step of the way.” This personalized approach has helped Roger & Sons maintain strong relationships with chefs and restaurant owners throughout New York and beyond.

Roger & Sons has built a reputation as a go-to resource for pizza solutions, not just for traditional pizzerias but also for restaurants, hotels, and nontraditional kitchens looking to expand their menus. Their expertise spans everything from dough preparation to oven selection, helping operators create high-quality pizza with efficiency. “Pizza may seem simple, but every detail—from fermentation to baking—affects the final product,” Cirone explained of Roger & Sons. “We help operators find the right equipment and processes to ensure consistency, speed, and profitability.” Whether it’s a high-volume deck oven for a pizzeria or a compact, high-speed solution for a bar adding pizza to its menu, Roger & Sons tailors its approach to each client’s needs. Their deep knowledge ensures that any kitchen, regardless of space or experience, can successfully integrate pizza into its offerings.

Roger & Sons and Cirone are look-

ing forward to reconnecting with the industry at the New York Restaurant Show. “For decades, the show was a cornerstone of how we connected with new and existing customers,” he said. “When we took a break, we saw a shift—we weren’t getting the same level of engagement. It became clear that we needed to get back to our roots and be present where our customers are.”

This year, Roger & Sons is taking a more strategic approach to its booth setup. Instead of filling the space with large equipment displays, the company is focusing on face-to-face interaction. “We want this to be an opportunity for operators to sit down with us, discuss their challenges, and map out solutions,” Cirone said. “If you’re planning a new kitchen or looking to upgrade your equipment, bring your blueprints—we’ll help you figure out the best way to move forward.”

For restaurant and foodservice operators looking for expert guidance, Roger & Sons offers a range of services, from kitchen design to equipment procurement and leasing options.

“We’re here to help operators make informed decisions that will improve their bottom line,” Cirone concluded.

“Whether you visit us at the show (Booth #2036) or stop by our New York showroom, we’re ready to work with you.”

To learn more about Roger & Sons and their solutions for restaurant operators, visit rogerandsons.net or contact Joe Cirone and his team directly.

But here's what many restaurateurs miss: your "why" isn't just a mission statement that hangs on your wall –it's the compass that should guide every decision you make. It's the filter through which you evaluate new opportunities, menu changes, and even potential locations. When faced with choices, asking "Does this align with our why?" can prevent the kind of mission drift that has sunk countless promising concepts.

Consider how your "why" influences:

• Staff training: your team needs to understand and believe in your mission to effectively communicate it to guests;

• Menu development: every dish should reflect your core purpose and values;

• Design decisions: from your interior space to your website, every visual element should reinforce your why;

• Marketing strategy: your messaging should consistently reflect your

fundamental purpose.

The most successful restaurants don't just serve food – they serve their purpose. Whether it's elevating fast food, making healthy eating accessible, or using cuisine as a vehicle for social change, their why becomes their north star. In today's crowded hospitality market where diners have endless choices, a clear and authentic why isn't just a nice-to-have – it's essential for survival and success.

Remember: your "why" is what transforms customers into advocates and your restaurant from just another option into a beloved institution. It's what makes people drive across town, wait in line, and tell their friends they absolutely must try your place.

In the end, a strong why doesn't just build a brand – it builds a community.

For hospitality brands searching to discover their voice, shape their identity, and leave a lasting impression, learn more about Box 8 at https:// www.box8creative.com/

One of the most talked-about elements of the RFP is the possibility of meal delivery services. The proposal encourages contractors to explore ways to "reach various portions of post with quality food utilizing various delivery platforms." However, it remains unclear how this would work in practice. While commercial food delivery services (like Uber Eats) may not be feasible on Army installations, the RFP suggests that private contractors could develop on-base delivery solutions to meet soldier demand for convenience.

"The Army is open to innovative approaches that enhance accessibility," the RFP concluded. "While no final decision has been made on delivery, we expect proposals that include viable solutions for expanding meal access."

The U.S. Army Materiel Command’s Army Food Innovation and Transformation Program Office is overseeing the bidding process for this Indefinite DeliveryIndefinite Quantity (IDIQ) contract. The contract is a Non-Appropriated Fund Instrumentality (NAFI) concession agreement, meaning the awarded contractor

will finance, design, renovate, operate, and maintain each dining venue. In return, they will be authorized to sell food and services to soldiers while paying the Army a negotiated fee.

Interested restaurant groups, foodservice operators, and hospitality companies can review the full RFP details under Solicitation Number NAFBA1-24-R-0024. To submit a proposal, applicants should visit the U.S. Army Installation Management Command (IMCOM) NAF Contracting Office website for guidelines/deadlines.

The Army’s shift to modern, campusstyle dining is a bold move aimed at revitalizing military food culture. By introducing expanded meal options, professional culinary staff, and even potential delivery services, the Army hopes to create a more engaging, accessible, and nutritious dining experience for soldiers.

As the Army moves forward with its RFP, foodservice companies have a unique opportunity to shape the future of military dining. For those interested in bringing innovation and quality to soldier meals, the time to apply is now.

The Broader Impact of Fraud

When funds are stolen through social engineering fraud, the immediate concern is typically the financial loss. However, a far greater risk lies in the exposure of personally identifiable information (PII), which can lead to identity theft for employees or customers. This may trigger legal obligations to investigate the breach, notify affected individuals, and report to regulators. The consequences can include costly legal fees, fines, IT forensics, credit monitoring services for those impacted, public relations expenses, and damage to your reputation. Fortunately, insurance options are available to help businesses manage the financial risks associated with social engineering fraud. Crime insurance policies can cover fraudulent transfers, while cyber insurance can help with the costs tied to unauthorized access to sensitive information. However, it’s important to thoroughly review policy terms and exclusions. Some crime policies may exclude coverage for voluntary transfers

of funds, even if they were unknowingly sent to criminals. Other insurers may offer policies that specifically cover such incidents. Working with a knowledgeable insurance broker can help ensure that your business is adequately covered, providing both financial protection and peace of mind in the event of a breach.

As social engineering fraud evolves, it’s essential for businesses, especially those in the restaurant and hospitality sectors, to be vigilant. The most effective risk management strategy combines employee education with robust security practices. By transforming your team from potential weak links into proactive defenders, you can significantly reduce your risk of falling victim to fraud. Collaborating with an experienced insurance broker who understands your unique risks will further strengthen your ability to protect both your bottom line and your reputation.

Learn more at https://www. hubinternational.com/industries/ hospitality-insurance/

NYC HOSPITALITY ALLIANCE

ing potential unauthorized employees, or fines and penalties for violations. Employers have the right to challenge ICE’s findings through legal processes, but proactive compliance measures can help reduce the risk of severe consequences.

The best way to handle an ICE enforcement action is to be proactive. Employers should conduct regular internal I-9 audits to ensure that all employment records are up to date and error-free. Training key staff members, including managers, HR personnel, and front-line employees such as hosts and receptionists, is also essential so that they understand how to respond to an ICE visit. Establishing a relationship with experienced employment and immigration attorneys before an issue arises is crucial, as is keeping employment records wellorganized to ensure smooth compliance in the event of an audit.

The restaurant and foodservice industry operates in a highly regulated environment, and immigration enforcement is an ongoing concern. Whether it’s a

sudden ICE raid or an I-9 audit, having a plan in place can make all the difference in protecting a business and its employees. At the New York City Hospitality Alliance, we work tirelessly to support restaurants, bars, and foodservice businesses by providing advocacy, education, and legal resources. When our members need expert legal guidance, we turn to the Fox Rothschild team—Carolyn D. Richmond, Alexander W. Bogdan, and Ali Brodie—for their unmatched experience in labor, employment, and immigration law.

If you have questions or need assistance with ICE compliance, audits, or employment law, don’t hesitate to reach out. Our team is here to help you navigate these challenges and keep your business operating smoothly.

For more information, contact: Carolyn D. Richmond – crichmond@ foxrothschild.com ; Alexander W. Bogdan – abogdan@foxrothschild.com; Ali Brodie – abrodie@foxrothschild.com

Copyright © 2025 Fox Rothschild | All Rights Reserved

SMART AND AFFORDABLE POWER SOLUTIONS: KEEPING YOUR RESTAURANT OPEN THROUGH ANY OUTAGE

Rising food costs and persistent labor shortages are challenges every restaurant must contend with—challenges that often feel beyond their control. However, not all financial hurdles are unavoidable. Energy-related expenses, including the fallout from power outages—such as spoiled inventory, lost revenue, and dissatisfied customers— represent a category where proactive strategies can make a significant difference. By taking steps to address these issues, restaurants can protect their operations and bottom line.

Clement Feng, Vice President of Product Management at Briggs & Stratton Energy Solutions, has extensive expertise in helping businesses develop strategies to address energy challenges. Briggs & Stratton offers a comprehensive portfolio of energy solutions tailored to the unique needs of restaurants and foodservice operations. Their standby generators and battery storage systems provide reliable backup power to keep critical operations running smoothly during outages, ensuring food safety, revenue continuity, and customer satisfaction.

“Power outages are more than an inconvenience—they’re a certainty in today’s world of aging infrastructure and volatile weather,” Feng explained. “With the right plan in place, restaurants can protect their bottom line and stay open when it matters most.”

Power outages are more than just inconvenient; they’re expensive. From discarded inventory due to spoilage to lost revenue from canceled orders and closed doors, the financial toll of

“Power outages are more than an inconvenience—they’re a certainty in today’s world of aging infrastructure and volatile weather.” — Clement Feng

an outage can escalate quickly. With outages averaging five hours nationally—and many lasting much longer— the impact on restaurants can be devastating. These interruptions not only affect a restaurant’s finances but also its reputation and ability to retain loyal customers.

Restaurants have the opportunity to take control of their energy challenges by developing a resilient power strategy. This involves identifying critical areas of the business, selecting appropriate backup solutions, and planning for long-term growth. To create an effective energy plan, restaurants should first determine which systems must remain operational during an outage. Refrigeration to prevent spoilage, cooking equipment to prepare food, point-of-sale systems for transactions, and essential lighting are all key priorities that should be considered in the strategy.

When planning for power outages, restaurants have two primary options: standby generators and battery storage systems. Standby generators are a cost-effective solution for long-term outages and can run on natural gas, diesel, or propane—fuels often already in use for kitchen operations. Generators are well-suited for powering the entire building or select critical sys-

tems. Battery storage systems, on the other hand, offer a quieter and more sustainable alternative. They can complement solar installations to reduce energy costs or operate as a standalone backup for short outages.

For maximum efficiency, many restaurants choose hybrid systems that combine the strengths of both: generators for prolonged outages and batteries for seamless, quiet power during shorter disruptions or peak-rate periods. This combination allows operators to maintain continuity and safeguard their operations under various conditions.

Restaurants across the country have already embraced proactive energy management. A café in the Midwest recently installed a battery system to handle frequent power outages. The owner reported significant savings, both in reduced food waste and uninterrupted sales, during a storm-related outage. “We’re not just saving money—we’re maintaining our reputation for reliability,” the owner shared with Feng.

Another example comes from a small family-owned bistro in New York, which installed a hybrid system combining a generator and battery backup. During a recent grid failure, the restaurant stayed operational, offering warm meals and a comfortable

environment while others in the area remained closed.

The key to a successful energy strategy is scalability. Restaurants don’t need to invest in a full-scale solution immediately. Modular systems, like those combining backup generators and battery storage, allow operators to start with essential power needs and expand as their business grows. This flexibility ensures that even small restaurants can benefit from backup power solutions without overextending their budgets.

An effective energy solution ensures critical systems stay operational, keeping food safe and revenue flowing. Refrigeration systems protect perishable inventory, while point-of-sale and internet systems enable carryout and delivery services during outages.

Energy-related challenges are among the few obstacles restaurants can actively manage to protect their operations. By investing in a resilient energy strategy with Briggs & Stratton Energy Solutions, operators can safeguard their food inventory, maintain revenue streams, and uphold their reputation, even during unexpected power outages. Briggs & Stratton offers tailored solutions, including standby generators and battery storage systems, to meet the unique needs of restaurants of all sizes. Preparing now with the right backup power solutions ensures restaurants are ready to face future challenges with confidence.

For more information, contact Clement Feng via email at energy@ briggsandstratton.com or visit brigggsandstratton.com