May 2023 - Total Food Service

MSG DISHES TAO GROUP TO MOHARI FOR $550 MM

Tao Group, a longtime creator of hot global nightlife brands and fine dining, has found harmony with billionaire Mark Scheinberg’s company Mohari. The latter has moved to acquire the hospitality giant in a deal that would value Tao Group at $550 million.

Tao Group has launched clubs, pop-ups and eateries like the eponymous Tao, the Michelin Star-awarded Hakkasan, Omnia, Marquee, Lavo and Beauty & Essex in multiple cities across the U.S. and internationally. The locations have been heavily favored by celebrities, media powerbrokers, sports stars and other gliteratti for over two decades. Tao is run by co-CEO’s Noah Tepperberg and Jason

Strauss.

“Tao Group has grown from an innovator in nightlife to a leader in premium lifestyle and hospitality. Its global footprint of more than 80 branded locations in over 20 markets and bestin-class management infrastructure speaks to the Group’s tremendous potential,” said J. Allen Smith, Managing Partner, Mohari. “We look forward to working with Noah Tepperberg, Jason Strauss and the rest of the dynamic management team to continue growing Tao Group’s business.”

Following an expected close in May, Mohari will take the ownership stake previously held by Madison Square Garden Entertainment Corp. Initial post-merger plans include the incor-

poration of Tao venues in Mohari’s existing portfolio of luxury destinations, including the Peninsula Papagayo in Costa Rica, anchored by a Four Seasons luxury resort; Centro Canalejas Madrid, featuring the Four Seasons Madrid; and The Ritz-Carlton Yacht Collection.

“Over the last 20 years, we have been laser-focused on building pre-

mium guest experiences and a company with a global influence in all areas of hospitality, entertainment and pop culture,” said Tepperberg. “Mohari’s shared vision, coupled with the strength of its portfolio and leadership, make it an ideal partner as we look at the next chapter.”

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“[Tao Group’s] global footprint of more than 80 branded locations in over 20 markets and best-in-class management infrastructure speaks to the group’s tremendous potential.”

— J. Allen Smith, , Managing Partner, Mohari

FORWARD SOLUTIONS EXPANDS E&S FOOTPRINT WITH PAIR OF MERGERS

Is the nationalization of equipment and supply representation the next trend on the horizon?

With that, Forward Solutions announced a pair of mergers last month. They have merged East Coast based BSE Reps and West Coast based Lund-Iorio into their portfolio.

BSE will expand the Forward Solutions foodservice equipment and supplies footprint into New York, New Jersey, Pennsylvania, Delaware, Maryland, Virginia, and Connecticut. Concurrently, Lund-Iorio, who serves California and Nevada, are also set to become part of the Hershey, PA based company.

BSE is a leading manufacturers’ rep agency that provides innovative kitchen, bar, and tabletop solutions for its customers, Jeff Hessel, Dan Pino, Anthony Muzia, Ed Soehngen, and Joe Niedzwiecki have all joined the ownership group. Since their start in 1925, they have represented top brands in the foodservice industry. BSE’s robust go-to market strategy leverages nine chefs, beverage specialists, bakery experts, seven Culinary Centers throughout their geography, a Mobile Equipment Lab and multiple educational webinars to reach customers in stadiums, arenas, brew pubs, clubs, bars and restaurants.

“We are excited for the BSE team to join our group,” said Forward Solutions CEO, Joe Orednick. “They have been a cornerstone in the industry, bringing valuable solutions to customers in the northeast for decades. This merger

allows them to tap into Forward Solutions resources and pull administrative tasks off their plate. They can spend 100% of their time doing what they love – growing business for their factory partners.”

Since 1971, Lund-Iorio has represented manufacturers of commercial foodservice equipment, supplies and tabletop products. Their staff of 17 foodservice professionals thrive on adding value for customers in school foodservice, healthcare, casinos and gaming, hospital -

ity and lodging, chains, QSR’s, B & I as well as Dealer, Distributor and KEC sales. The Lund-Iorio product mix lends itself to kitchen consultants and architects for kitchen, bakery, bar, hospitality and restaurant design. Scott Lund, Greg Iorio, Joel Dishno, Mark Micallef, Harry Carter and Tyler Jenkins have all joined the ownership group.

“Over the last 50+ years, they have earned a stellar reputation in the foodservice industry. This merger enables Lund-Iorio to pro -

vide continued focus, continuity, and service for customers through additional resources and an aligned mission,” Orednick continued.

“Our vision from the very beginning is to create an umbrella for independent manufacturer’s representative organizations,” explained Katie Stowe, President of Forward Solution’s Curate Unit. “That umbrella concept brings a full portfolio of HR, payroll and marketing specialists to each of our operating partners.”

Forward Solutions is a customercentric company focused on providing advanced services for evolving markets. Our portfolio includes Avision, Curate, Integrated Access Corporation™, OneSolution™, RelyPak™, and StruXur™ which provide outsourced sales, marketing, customer support and data analytics for manufacturers who want to grow their businesses more effectively.

The collective divisions of Forward Solutions offer a variety of products through distribution to schools, hospitals, restaurants, commercial businesses, office buildings, manufacturing plants, contractors, utilities and more. Allynt Solutions and C3Team™ offer consulting services for manufacturers, distributors and end users. Forward Solutions divisions have focused expertise in facility maintenance, cleaning, hygiene, foodservice disposables, foodservice equipment and supplies, industrial/MRO, safety, construction, utilities, telecom and packaging supply channel.

“They have been a cornerstone in the industry, bringing valuable solutions to customers in the Northeast for decades.”

— Joe Orednick

SFA ANNOUNCES FULL SLATE OF AWARD WINNERS FOR UPCOMING JAVITS EVENT

The Specialty Food Association will honor 14 industry trailblazers for their contributions to the $175 billion specialty food industry on Sunday, June 25 at the Summer Fancy Food Show in New York City.

Honorees will be recognized Sunday, June 25 at the 2023 Summer Fancy Food Show, Javits Center in New York City. The 2023 Lifetime Achievement Award winners and 2023 Hall of Fame inductees will be honored on the first day of the 2023 Summer Fancy Food Show, which is the largest B2B specialty food industry event in North America.

This year’s 2023 Lifetime Achievement Award Winners honorees are Donato Cinelli of Universal Marketing S.R.L., Foah International LLC’s Lou Foah, Sam Mogannam of BiRite Family of Businesses, 3 Little Pigs/Les Trois Petits Cochon’s Alain Sinturel, and Eli Zabar of Eli’s Bread.

SFA’S 2023 Hall of Fame Class is headed by:

• Shawn Askinosie of Askinosie Chocolate

• Bella Cucina Artful Food’s Alisa Barry

• Domonic Biggi of Beaverton Foods

• World’s Best Cheeses/Crystal Food Imports’ John A. Ciano

• Dave Hirschkop of Dave’s Gourmet Inc.

• Valley Lahvosh Baking Co’s .Agnes Saghatelian

• Lynn Giacomini Stray of Point Reyes Farmstead Cheese

• Lioni Latticini duo of Giuseppe Salzarulo and Salvatore Salzarulo.

“The inspiring individuals we’re honoring this year have made a lasting impact on the specialty food trade,” said Denise Purcell, VP, resource development, for the Specialty Food Association. “Each of the Hall of Fame Inductees and Lifetime Achievement Winners have positively influenced and improved the industry and helped advance the global consumption of

specialty foods.”

The Summer Fancy Food Show— June 25-27 at the Javits Center in NYC—features thousands of specialty food products from nearly 2,000 domestic and international exhibitors, educational programming, special events, and networking opportunities.

The not-for-profit Specialty Food Association (SFA) is the leading membership trade association and source of information about the $175 billion specialty food industry. Founded in 1952 in New York City, the SFA prides itself on being an organization by the members and for the members, representing thousands of specialty food makers and manufacturers, importers, retailers, buyers, distributors, brokers, and others in the trade. The SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards—which have honored excellence in specialty food and beverage annually since 1972.

Main Office 100 Melrose Avenue, Suite 208 Greenwich, CT 06830

Publishers

Leslie & Fred Klashman

Vice President of Sales and Marketing

Michael Scinto

Art & Web Director Mark Sahm

SCOOP News Editor and Senior Contributing Writer

Joyce Appelman

Contributing Writers

Cherry Dumaual

Francine Cohen

Editorial Interns

Tommy Cross

Josephine Dlugosz

Jackson Hart

Bill Hossain

Sophia Maggio

Parker Shatkin

Ivy Thomas

Phone: 203.661.9090

Email: tfs@totalfood.com

Web: www.totalfood.com

continued on page 102

Cover Photo by Jeffrey Elkashab

“Each of the Hall of Fame Inductees and Lifetime Achievement Winners have positively influenced and improved the industry and helped advance the global consumption of specialty foods.”

— Denise Purcell

SAFEGUARDING YOUR RESTAURANT FROM COSTLY CYBER CRIME THROUGH TRAINING & PROACTIVE MEASURES

The hospitality industry’s long-term success depends on its ability to adapt to new trends and technologies and mitigate threats to business continuity, such as natural catastrophes and criminal activity, especially cybercrime.

Expanding technology-based services like online delivery and remote guest check-in that became popular during the pandemic has given hackers greater access. The hospitality industry is the third most targeted by cyber criminals, largely be cause of the amount of per sonal and financial data that resorts, hotels and restaurants store in their databases. Most major hotel and restaurant franchises now require fran chisees to have some level of cy ber insurance, but obtaining coverage is difficult and ex pensive. Underwriters will look for hospital ity businesses with proven cyberse curity protections like cybersecurity audits, multifactor authentication, and em ployee training.

Cyber-attacks are not relegated to certain hours, op erating environ ments, or location.

The hospitality industry is especially vulnerable due to various required brand partner software or networks, influx of customers that could be the attackers, high staff turnover rate, and the multitude of vendors

quired to run your operation. When addressing concerns about your operation’s online safety, the first step is to acknowledge the existing cybersecurity risks that expose an organization to a hacker’s malicious attacks. Some of the most common cyber risks and threats for businesses

A data breach exposes confidential, sensitive, or protected information to an unauthorized person who then views or shares the files in the data breach without permission. Individuals, businesses, and governments can be at risk of a data breach and put others at risk if they are not protected. Data breaches happen most often because of weaknesses in technology or in user behavior and are not always caused by an outside

- Malware: Malware is malicious software that cybercriminals insert into a company’s web pages or web files after they’ve penetrated the business’s site. Bad actors then use malware to steal sensitive corpo-

rate data, including customers’ personal information. Malware can also redirect a company’s web pages to other sites and insert pop-up ads onto a company’s web pages or website.

• Best practices to avoid a data breach include: Patching and updating software, high-grade encryption for sensitive data, upgrading devices when a manufacturer no longer supports software, enforcing “bring your own device” security policies, enforcing strong credentials and multifactor authentication, and educating employees on best security practices and ways to avoid socially engineered attacks.

- Ransomware: Ransomware is malicious software that gains access to sensitive information within a system, encrypts the information so the user cannot access it, and then demands a financial payout for the data before it is released.

- Phishing: Phishing is a cybercrime in which a target is contacted by email, telephone, or text message by someone posing as a legitimate institution to lure individuals into providing sensitive data such as personally identifiable information, banking and credit card details, and passwords. The phished information is then used to access important accounts and can

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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.

The hospitality industry is the third most targeted by cyber criminals, largely because of the amount of personal and financial data that resorts, hotels and restaurants store in their databases.

By Tommy Cross

CUISINE SOLUTIONS TEAMS WITH TAFFER’S TAVERN TO REINVENT THE NATION’S RESTAURANT MODEL

Is the modern-day full-service restaurant model broken? Jon Taffer believes so. That’s why the “Bar Rescue” star and hospitality entrepreneur has joined forces with Cuisine Solutions for the national rollout of his restaurant franchise concept Taffer’s Tavern.

Taffer’s Tavern has had successful debuts in Alpharetta, GA, in Watertown, MA, and Washington, D.C. With this new restaurant model, owner Jon Taffer attempts a unique risk that may mark a shift in the restaurant industry by creating both a menu and a kitchen around the technologies of his partner, Cuisine Solutions and their education and consulting arm, CREA.

Innovation is key to winning over customers, and Taffer does that not only with his partnership with Cuisine Solutions, but also his vision for Taffer’s Tavern. The restaurant is inspired by Old-World taverns but with a modern edge for the menu, including trendy signature cocktails “As Seen on Bar Rescue” along with traditional pub favorites. This cre ates an atmosphere that is both familiar and inviting while giving customers distinctive new experiences that signal the changing direction of the industry. It’s all at once new and old and has something to offer for everyone.

Cuisine Solutions, who chose to partner with Taffer for the experimental restaurant model, are “recognized as the authority on sous vide—the innovative

precise-cooking technique that the company pioneered, perfected, and popularized decades ago.” This technique, which helps streamline the kitchen prep and reduce cooking time, allows for 50% less labor in the kitchen, greatly reducing the cost of operations for the restaurant. “This could potentially change the entire labor model of restaurants nationwide if applied, allowing for less labor costs without

compromising the front staff,” added Taffer’s Tavern’s’ VP of Corporate Operations, Joseph Nedel.

The reason why the Cuisine Solutions collaboration works for Taffer’s Tavern is because “it never sacrifices service and interactions with the guests,” Nedel stated. Because of that, the model maintains a customer-experience based approach. Kitchen wise, Cuisine Solution’s model is more process-based

than employee dependent, meaning that “the food comes out consistently every time regardless of who’s preparing it”, noted Nedel. This creates a more flexible work environment where kitchen roles can be interchangeable, allowing for a more fast-casual style kitchen setup while producing the amount of food for a large restaurant. One can clearly see why this may be attractive to restaurant owners, especially in an ever-changing industry.

So, what makes Cuisine Solutions the premier choice for Taffer’s Tavern as well as other restaurants in the future? In addition to their state-of-the-art concepts, there are many practical, everyday advantages to their model. Nedel detailed that Cuisine Solution’s products have a “3-time extension of shelf life. In addition, their perfected sous vide technique locks in juices and maintains the highest level of quality for the product.”

Taffer’s Tavern is designed with traditional Old-World taverns in mind; its ambiance is inviting, warm and comfortable, distinguished by dark woods, soft leathers, copper accents and exceptional food and beverage offerings. With an emphasis on providing the highest quality products and service, the Cuisine Solutions-driven menu highlights include such selections as a 72-Hour Short Rib (cooked sous vide for 72 hours then topped with rich demiglace sauce and paired with mac ‘n’

“In addition, their perfected sous vide technique locks in juices and maintains the highest level of quality for the product.” — Joseph Nedel

Among the tavern classics offered at Taffer’s is the Tot Roast Fries: roast beef, gravy, cheese curds and herbed tater tots and add a poached egg. continued on page 110

Article contributed by John Mahlmeister, COO, Easy Ice

ICE MACHINE SOLUTIONS FOR COUNTRY CLUBS AND GOLF COURSES

Busy season has begun for country clubs across America, and experts predict an exceptionally hot summer this year. What do club members, guests, and tournament golfers need for the best experience at your course in 2023?

Ice. Whether they’re taking a water break on the green under the noonday sun or having a cocktail at your club restaurant, your guests expect clean ice in their drinks. If you don’t already have the perfect number of high-performing ice machines on club grounds, now is the time to close the gap.

What’s the most cost-effective, convenient way to acquire and manage ice machines for your country club or golf course?

Let’s find out.

Renting vs. Buying Ice Equipment

Most golf courses and country clubs rent their ice machines instead of buying them, with good reason. Commercial ice machines are expensive, especially ones from the best brands, costing between $6000$10,000 on average. If your course or club has anywhere from 10-25 ice machines on the premises, that adds up to a staggering amount of capital. And the spending doesn’t stop at purchase—80% of ice machine expenses occur after you buy the equipment. You can thank the ongoing professional maintenance and inevitable repairs for that.

If you own your ice equipment, you’re responsible for maintaining it.

And just like the vehicle you drive, an ice machine is doomed to break down sooner and more frequently if you neglect its maintenance. Ice machines demand deep cleaning, inspection, and water filter changes at least twice a year to stay high-performing and sanitary. That’s even more true for units installed outdoors. Outdoor ice machines are also more likely to break down in the summer heat than their indoor counterparts—and the last thing you need is an ice shortage on your golf course during the hottest months of the year.

Country clubs and golf courses that own their ice equipment rarely service it themselves. They hire local third-party companies—whether HVAC, refrigeration, or commercial ice machine specialists—to do the work for them. In certain parts of Florida, the average maintenance bill for a country club ice machine is

$300, while the average repair bill is $708 nationwide1. That’s bad enough for business owners who only have one ice machine to deal with. Imagine how much you could spend per year on ice machine maintenance and repairs with a dozen ice machines or more at your club.

Most country clubs and golf courses rent their ice machines instead of buying to conserve capital both upfront and over time. It’s an easy choice to make. On the other hand, picking the right ice machine rental option can be less straightforward.

Renting vs. Subscription

Traditional rental and lease options vary widely by location. The ice machine brands and models, age of equipment, monthly rates, inclusion or exclusion of equipment maintenance and repairs, contract length, technician quality, and other details

can all look different from one region, state, city, or town to another. While some local and regional ice machine rental companies provide excellent products and service at fair rates, others will fall short of country club standards. Local and regional ice machine rental companies may not carry the ice type or ice machine brand your club prefers, or they may not be able to deliver the machines you want for several months, as supply chain issues continue to affect their inventory.

A national ice machine subscription always offers both equipment and service for a single payment. A national subscription also has the added benefits of better equipment availability, brand and ice type variety, and longer customer service hours. Depending upon your club’s

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By Jackson Hart

UNITED ROBOTICS GROUP’S NEW PLATO ‘COBIOT’ PROMISES EFFICIENT AND PRODUCTIVE SOLUTIONS TO SHORT-STAFFED US RESTAURANTS

There is no doubt that the restaurant and hospitality industry has returned with a vengeance. Most recent media reports talk about the extended lead times for passport applications. But behind the scenes there is a key fundamental that is creating a challenge to support a full industry recovery.

There are some hundreds of thousands of hospitality jobs that remain unfilled. With those 350K plus openings and an increasing minimum wage, restaurants are searching for additional support in the current post-pandemic environment. United Robotics Group’s new line of collaborative ‘cobiots,’ designed to work alongside humans, help deliver increased efficiency and productivity to short-staffed restaurants with easy-to-use, friendly technology.

United Robotics Group’s promise of innovation and expertise is partly a function of its being a conglomerate – the group officially formed in 2019 following the acquisition of nine other robotics corporations, “each of which has a different history and brand name, and specializes in some kind of robotics,” Logan Ripley, the Vice President of Hospitality Sales, explained. By bringing many different operations under a single roof, United Robotics Group continues to “bring innovative solutions to the market with a unified philos -

ophy and the goal of being the leading robotics company in the world,” detailed Ripley.

United Robotics Group’s philosophy of innovation centers around embracing harmony with humans, rather than replacement, to achieve a higher level of efficiency and productivity in the workplace. The company termed their third-generation of collaborative robots ‘Cobiots,’ which form the backbone of

the CobiotX product line.

Corwin Carson, the CEO of United Robotics Group, cites the hospitality industry as being a promising frontier for CobiotX innovation and implementation: “Over 500,000 jobs go unfilled each month, and we’re in a unique position to help address these challenges.” Ripley posed Plato, United Robotics Group’s debut ‘cobiot,’ as the primary hospitalitygeared solution: “It’s primarily a

front-of-the-house assistant, and supplements bus and wait staff by specializing in taking items from point A to point B,” he described. Such a function entails running food, bussing tables, or even leading arriving patrons to their seats, with its stacks of circular trays and friendly smiling face.

Ripley strongly emphasizes Plato’s mission to assist staff: “Plato’s function harkens back to our philosophy of working alongside, for, and with other people, not replace them – after all, the robot cannot take orders or physically lift items, so you need other people to operate it!” As such, operating the ‘cobiot’ is a seamless process: a line cook can load the robot and direct it to a specific table, where the robot will be met by a server who can serve the food or drink to the awaiting patrons. In quick-service restaurants, Plato can even be programmed to verbally direct patrons to remove their items themselves from the robot. At the other end of the service timeline, Plato can be directed to collect dirty dishware.

Despite the stigma that surrounds robots, Ripley reminds consumers that “in our current post-COVID environment, where it’s gotten harder to fill jobs at the front of the house, the idea that robots will replace people is no longer a rational statement.”

continued on page 117

“The robot may elevate the customer experience, become something of an attraction to patrons in the area, or influence Google and Yelp reviews.” — Logan Ripley

BURRATA

Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream.

Enhance your menu by creating a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.

Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz. and 1 lb. Stracciatella.

For more info and samples, please contact: foodservice@belgioioso.com

877-863-2123

belgioioso.com/Foodservice

VIRTUAL BREAKFAST SESSION PANEL SHARES WISDOM OF RUNNING A COHESIVE, SUCCESSFUL OPERATION

When L. Sashin and TFS created the VBS-Virtual Breakfast series in 2021, the goal was to track the changes in how hospitality is defined. With that goal in mind, the most recent VBS session last month focused on peeling away the layers of what is creating success in the nation’s commercial kitchens and dining room.

The bi-weekly panel: What is Hospitality in 2023, is there something brewing in the dining room besides coffee? was anchored by Stephen Yen, Executive Chef and Food and Beverage Director of Liberty National Golf Course. Joining him was co-owner/ operator of Augustine’s Salumeria and Pasta Joint, Brianne Myer, Chef/ Owner of Akin Hospitality, Yvan Lemoine and later joined by Katherine Gregory, Managing Consultant of Entrepreneur Space.

The problem is a complicated one. Inflation, shrinkflation, ingredient and staffing shortages have all put stress on the traditional relationships of the essential trinity of restaurant success. Management, labor and diners once part of a well-oiled, comfortable system called hospitality have now found the system jarred, damaged or even broken. Our panel of field-tested experts didn’t waste time on the problems, but concentrated their efforts on the tips and practices that make their operations successful.

“We start with the basics; you

must teach and reteach the right way to do things even if they seem simple to us,” said Ms. Gregory. “You’re right, never assume that people understand the right thing to do,” added Moderator Larry Sashin.

Explaining that at an operation like Liberty National all team members must wear numerous hats, Chef Yen pointed out, “Our operation is like a mini cruise ship. Everyone is cross trained to do the job that’s needed at the time it is needed.” “There are times you can find me mopping a floor.” Yen also stressed Liberty National’s efforts to show the team members how they feel about them.

“We only reopened a few weeks ago and last night we sent 30 members of our staff to the Yankee game. It was an early thank you for being part of the team.”

Ms. Meyer, whose restaurant is busy every day discussed her daily meetings with the staff. “We not only go over what’s going on in the restaurant that day, but we endeavor to find out what’s going on with the staff. Do they need help, do they understand changes to systems, changes to ingredients?” “Hey, we just added ramps to our menu, they’re not a household item.”

Chef Lemoine summed up a key

factor that makes a restaurant successful and keeps it that way. “Some people think good food, or location will keep a restaurant on top. “They are wrong communication is the key to success in any business followed by leadership. Without communication everything falls apart.” We agree. The TFS/Sashin VBS Series returns on May 3rd as we have “Coffee with…” Restauranteur, Caterer, Consultant and Serial Philanthropist, Peter Herraro of the New York Hospitality Group. How did he build this multilocation business, his recognition in Westchester County and is there a life outside the walls of Sam’s? Join us, there’s a lot to be learned.

To register for the session, go to Eventbrite and type in “Virtual breakfast Sessions”. https:// www.eventbrite.com/e/totalfood-service-l-sashin-associatesvirtual-breakfast-sessionstickets-429338572227

The bi-monthly VBS-Virtual Breakfast Sessions are a production of L.Sashin and TFS. The programming is entering its second year with a goal of creating unique perspectives and solutions for the restaurant and foodservice professional.

Info on upcoming sessions that are held on Wednesdays can be found at: https://bit.ly/3xWUc0V

All past VBS’s can be seen on YouTube or at https://totalfood. com/vbs/

“You need to run your restaurant with the enthusiasm that goes with the love of the business. Without it, “It” will devour you.” — Brianne Meyer

NEW YORK CITY CHEF STRAUSMAN BUILDS TEMPLATE FOR POST-PANDEMIC SUCCESS

Mark Strausman has something people want, and this, he says, is what’s made his restaurant, Mark’s Off Madison (M.O.M., for short), a success after a pandemic impacted grand opening. But besides being a well-established New York City restauranter, Strausman has taken note of the COVID-19 learning curve, focusing on a few key moves that have kept his eclectic, Italian and Jewishinfluenced hotspot busy.

Strausman is perhaps best known for his 24 years of work at high end retailer Barney’s. He was the guiding culinary force behind the store’s Freds restaurant in Manhattan, Los Angeles, and Chicago. He decided to take a detour and open up a new space back in 2020 with Mark’s Off Madison, what he calls the “culmination of his career.”

From his portfolio of work at Barney’s, Strausman understands the impact of branding. With that in mind, he has created a whole new brand: M.O.M. It sports a quirky, blue-andwhite logo with a cartoon sketch of the chef alongside a “Strausie bagel.” The veteran toque also recognizes that a great brand is built on a tried and tested menu.

All of the baking is done in house, from their homemade breads and bagels, to pretzels and black and white

cookies. Fresh pasta and pizza are also among the restaurant bakery’s featured items. Mark has kept longtime customers happy by keeping some fan favorites on the menu, like the three-meat lasagna, “Mark salads,” and club sandwiches. M.O.M. boasts varied lunch and dinner menus, as well as an extensive wine, beer, and cocktail list. This has brought him success with both new, postpandemic customers and tourists; and old, longtime enthusiasts of Strausman’s cooking all coming together to enjoy a meal at Mark’s.

The road to opening M.O.M. was not an easy one, and the grand opening was not as grand as it may have been pre-pandemic. From the beginning, the cost of both goods and labor proved to hit him just as hard as everyone else. And even now, with New York City slowly returning to a sense of normalcy, Strausman admits that the restaurant “hasn’t recovered 100%” from COVID-19’s damage.

Despite an initial struggle, Strausman has used his decades of experience to focus on a few key changes going forward. One of these changes is his approach to a successful takeout and delivery menu. “We’ve un-

derstood which dishes travel well and that’s a detail that could make or break a first-time customer’s experience. The chef has attempted to keep the delivery menu almost identical to the in-house menu, too. The menu is the menu and we want people to feel that they’re getting an authentic taste of Mark’s Off Madison at home.”

M.O.M., located in the former A Voce space, has a 100-person indoor, walnut designed dining room. It was restricted to just 25 people in its early days at the height of the pandemic when there were also 85 outdoor seats along 26th Street, lined with heaters and tents. With the entire space open for guests now, Strausman has still had

to alter the back of house setup to accommodate for the takeout and delivery menu.

For example, at M.O.M., paper goods have taken over some shelves that formerly only held plates: a switch many in food service post-pandemic have had to deal with. “The delivery business is different from the a la carte business and M.O.M. has had to adapt to the logistical changes that come along with delivery. Even Strausman, with decades in the business and classical European culinary training, admits that the pandemic has come with a “little bit of [a] learning curve,” but the small changes he’s made have seemed to be spot on so far.

Strausman said that this “different dynamic” of being a restaurateur has not necessarily been an easy road. The template he has built and continues to build to address it is ever-changing.

Going forward, the chef said that he and the team at Mark’s Off Madison will work towards doing more office deliveries, takeout lunches, catering, and introducing incentives, driven by social media to continue building the brand. “We are thrilled to see the return of tourists to Manhattan and to more people returning to work in their NYC offices, “Strausman concluded.

Mark Strausman is an innovator, and with his mindset, the chef has taken inconvenience and turned it into a poster example of post-pandemic success.

Learn more at his website: https:// www.markstrausman.com/

Chef Mark Strausman

“The chef has attempted to keep the delivery menu almost identical to the in-house menu, too. The menu is the menu and we want people to feel that they’re getting an authentic taste of Mark’s Off Madison at home.” — Chef Mark Strausman

YOUR VOICE NEEDS TO BE HEARD

Now, more than ever, advocating for the interests of yourself, your business, and your community is vital. Being an advocate takes many different forms, but primarily entails supporting a change or creation of an issue on any level of government – local, state, or Federal. People, yes including yourself, can voice opinions through email, letter, public forums, or even social media. Certainly, it’s easy to depend on the industry’s paid advocates who are hired as political policy professionals more commonly known as lobbyists, but your voice as a constituent on the frontlines is critical to advocacy success. In short, if you’re not at the table, you’re on the menu.

As Americans, we have the legal right to provide input on proposed government legislation; Federal agencies, for example, are required by law to provide the public ample opportunity to comment on propositions before they are enacted. Public commentary can also take place on a more regional scope – you can write emails to your state and local representatives or attend advocacy-oriented events like fly-ins and town halls. Be sure to follow proper protocol and decorum when advocating for yourself: do not

pledge support, money, or favors, in return for support on certain issues. Be prepared to state your case, tell your story, and provide additional materials for reference whenever relevant.

Commentary can be as short as a sentence or as long as a speech and can touch on a single aspect of a bill or the piece of legislation in its entirety. Anyone has the right to voice their opinions, regardless of qualifications, expertise, or experience – if legislation impacts you or your business, join the public policy process and do not be afraid to make your voice heard!

The onset of the pandemic really lit a fire under advocacy movements, as business owners and everyday Americans alike pushed to get more involved in policy that impacted their health, safety, and livelihoods. In our current post-pandemic environment, advocacy is even more important – es-

pecially for smaller businesses seeking government support. Policy matters that really encouraged restaurateur advocacy were access to the Paycheck Protection Program (PPP) funds and Healthy and Safe Workplaces tax credit, loan forgiveness, as well as ways to improve outdoor dining and takeout experiences, the latter two of which remain crucial to restaurants across the nation. Another domain that we’ve seen become increasingly important to restaurants is access to improved natural gas access and infrastructure, as restaurants rely heavily on gas cooking to conduct regular operations.

Two significant areas of advocacy for us at the moment in the JanSan industry are improved access to hygiene products and essential workers. We’re pushing Congress to support trade policies that enhance our ability to improve global competitiveness, grow the economy, and support American people and businesses by removing or suspending Section 301 tariffs – especially those on cleaning and hygienerelated products and materials. The existing tariffs on 301 products burden smaller and larger businesses alike, as substantial price hikes for commercial consumers translated to higher sale prices for the everyday consumer like you and me.

We’re also pushing for support for the Essential Workers for Economic Advancement Act, which addresses the dire need for non-seasonal temporary labor, an issue that is particularly prevalent in the restaurant industry, where thousands of jobs go unfilled

Laura Craven is the Vice President, Marketing & Communications at Imperial Dade. Laura oversees marketing and corporate communications for Imperial Dade, a national distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, internal and external communications, experiential marketing events, and media relations. Laura has been with the company for over 18 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

each month. Creating a market-driven visa program that allows American companies to supplement their U.S. workforce with temporary foreign workers when efforts to recruit American workers are unsuccessful provides a legal path to employment to fill essential positions.

A great example of an industry association that is involved in advocacy work is the New York City Hospitality Alliance. The Andrew Rigie led Alliance is fighting for policies that support New York City’s restaurant and nightlife industry. They advocate to reduce unnecessary regulatory burdens, streamline the permit and licensing process, cut the red tape, and represent the industry’s perspective on proposed laws, regulations, trends, and other matters impacting restaurant and nightlife establishments. We admire Andrew’s approach to the importance of Advocacy: “As New York City’s restaurant and nightlife industry fights to recover from the pandemic, we’re unfortunately seeing more government proposals that will make it harder for these small businesses to

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Anyone has the right to voice their opinions, regardless of qualifications, expertise, or experience – if legislation impacts you or your business, join the public policy process and do not be afraid to make your voice heard!

BETTING ON SPICES FOR THE SPRING MENU

How can Chefs meet the demand for flavor? It’s back to basics and that means selecting spices that challenge the status quo. Chef Reem Assil, Reem’s California in San Francisco, CA; Co-Founder and Chef Connie Chung, Milu, New York, NY; Chef Jon Kung, Detroit, MI; Chef Ashleigh Shanti, Good Hot Fish, Asheville, NC; along with Ethan Frisch, Co-Founder and Co-CEO of Burlap & Barrel share their insights and trends for Spring 2023.

According to Ethan Frisch, “I started my spice education as a line cook at Tabla, working under the late, brilliant Chef Floyd Cardoz, so Burlap & Barrel has always had close connections to the restaurant industry and we love supplying chefs with their most flavorful ingredients! Chefs were our first customers when Ori and I started the com -

pany, and have always been like an informal R&D team, giving us feedback and making requests for spices they’d like to see us source. Over the past year, we’ve had the opportunity to work more closely with some especially inspiring chefs to create their signature spice blends, helping introduce their unique flavors to home cooks who might not be able to visit their restaurants in person. A spice blend is an incredible way to encapsulate a chef’s culinary style and connect it to the traditional

cuisines that inspire them, and we love the creative challenge of adapting and scaling those personal recipes to get them onto market shelves and into home kitchens across the country.”

Are you noticing any shifts in chefs using spices?

Chef Reem Assil: Definitely seeing a lot more use of sumac and za’atar and aleppo pepper on menus. People are leaning towards

spices from Southwest Asia and North America more than I’ve seen in the past.

Chef Connie Chung: Definitely. With so many dining choices out there, chefs are looking for new and different ways to stand out. I think that utilizing new or lesser-known spices is one great way to do that.

Chef Jon Kung: I’m noticing a wider acceptance to using spices

continued on page 108

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

“I’ve noticed spices being widely used in more nontraditional ways. Beyond proteins, I’m seeing spices make their way onto popcorn, nuts and even desserts.” - Chef Ashleigh Shanti

(L-R) Chef Reem Assil, Chef Connie Chung (photo by Evan Sung), Chef Jon Kung, and Chef Ashleigh Shanti.

CAN YOU GET RICH WITH A RESTAURANT BUSINESS?

Yes, you can get rich owning a restaurant… if certain conditions are met.

The restaurant business can eat you alive. For example, Ohio State University did a study many years ago that showed 59 percent of all restaurants fail in the first three years of business. The National Restaurant Association once reported that the average restaurant makes a nickel to 8 cents on every dollar. Put those together you might come to the conclusion that the answer is no, you cannot get rich owning a restaurant. But that shortsighted answer is wrong.

For the sake of this tip, I’m going

to assume that getting rich refers to obtaining material wealth such as money and property. With this in mind, let’s start off with property.

Purchasing the land that houses your restaurant is one way to get rich. Using the money you earn from operating a restaurant to pay off those initial loans could easily be worth $1-$2 million or more. Now imagine if you had multiple locations that you owned, and you can see the potential. While getting rich

may require you to operate your restaurants 10–20 years, the answer is a resounding yes, you can get rich in this business.

Next, let’s talk about a much faster timeline in getting rich. If you don’t want to wait 20 years, and you don’t subscribe to the NRA’s average profit, then you’re in the right place. I teach my members systems and how to put management in place to uphold the systems. My members have a life and achieve a profit goal of 15 to 20 percent.

That’s right, I have members who make 15 to 20 percent in this very difficult business. Think about it this way: for every $1 million a restaurant does in sales, that’s $200,000 a year.

I have members of my group that have incredible sales. I have members with low sales and high sales, but those that do $4$5 million, even up to $10 million annually in sales. These members could be earning $800,000 to $2 million a year in profit alone in

each one of those locations.

As you can see, the critical detail here is they operate restaurants that do more than $2 million a year. If we stick with that $2 million number, that restaurant owner making $200,000 on every $1 million, in five years would make $2 million. Plus add the equity from paying down the loans each one of those years, you can quickly see that, yes, you can get rich in the restaurant business.

Do note that it requires that you have a plan in place. You can’t just go willy-nilly into the business. Your budget will dictate whether you can buy a location or what the sales are going to net you. You want to make sure that when you open your restaurant, or you operate your restaurant, you need to be thinking about $2 million or more a year in sales.

I get it, for some of you reading this, you are already in a location that’s only going to allow you to do $500,000, $750,000 to $1 million. Do know that that creates a challenge. You’re going to have to open multiple locations and because you have less in sales.

You might conclude that the answer is no, you cannot get rich owning a restaurant. But that short-sighted answer is wrong. Here’s why...

David Scott Peters is an author, restaurant coach and speaker who coaches restaurant operators how to stop being prisoners of their businesses and to finally 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 three principles to restaurant success at http://www. davidscottpeters.com.

FAMOUS FACES BEHIND THE TEQUILA BOTTLE

Can we be frank about something? No amount of sipping a celebrity-owned tequila or tequila cocktails is going to give your guests washboard abs worthy of baring (almost) all on a billboard alongside the interstate. It’s also not going to net them an Italian lakeside villa, nor make them the most recognizable chef on television. Yet, guests keep calling for those celebrity brands.

It has become pretty evident, even as the number of celebs getting behind tequila increases, that you want to have at least one on your bar to guarantee you capture that tequila drinker, whether novice, or reposado sipper.

Steve Bayusik is Director of Ops/ Beverage for a restaurant group in Connecticut and Nantucket which includes Shell and Bones; Geronimo Bar and Grill and Camacho Garage. The group’s four restaurants in Connecticut are on an elite list of US restaurants that hold their CRT Award T Certification from the Mex -

ican government’s Tequila Regulatory Council which recognizes their commitment to, and knowledge of, Tequila. In addition to the lovingly handcrafted, multi-generational tequilas without a famous face attached that Bayusik’s bars offer he carries a few more recognizable options as he says, “We have more than one. The most popular is obviously Casamigos. It’s the big one and it’s a big mover in all of our restaurants.”

Bayusik sees these celebrities jumping into this category that’s growing with the same alacrity vodka enjoyed a decade or so ago. Knowing full well that some of the brands sell because of the celebrity connection and some sell well because they are actually good tequila, he comments on the tequila boom and the celeb partnerships it has fostered, “Tequila is red hot. I think it’s because they’re fun. Tequila comes with its own tongue and cheek sense of humor, and aligning tequila with celeb owned brands enhances that fun factor and drives consumerism.”

He continues to shed a light on the magical matchup of famous face and agave spirit, “We have a connection with movie stars, or we love music that hits us in the emotional parts of our brains so tying in fun times with responsible consump -

Francine Cohen is an awardwinning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance. She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer. (Except 2020-21. Darn pandemic.) You can reach her at francinecohen@mindspring.com

tion and aligning ourselves with cocktail culture and movie stars just enhances that whole recreational time. If you watch Clooney movies, you feel like you know him a little bit. We watch their movies and fall in love with them and identify with them and we feel like they’re a part of our extended family.”

Who wouldn’t want to drink a tequila made (or sold) by your suave Uncle George? Or one of your favorite rockers or fave chef? Dan Butkus, CEO and President of Santo Spirits knows that lots of people want just that, and he is happy to give it to them, but in a way that everyone wins – producer, bar, and guest. He explains, “Having a celebrity involved in a brand obviously brings awareness for that product, but in the case of Santo Tequila, it brings authenticity. Sammy Hagar has been in the tequila business for nearly 30 years. He is the one who started the entire idea of a celeb -

continued on page 62

It has become pretty evident, even as the number of celebs getting behind tequila increases, that you want to have at least one on your bar to guarantee you capture that tequila drinker, whether novice, or reposado sipper.

PERFORMANCE SOLUTIONS

WITH DAY & NITE/ALL SERVICE’S MIKE BERMAN

UNDERSTANDING THE IMPACT OF COMMERCIAL REFRIGERATION IN 2023

In a standard commercial kitchen, what is the single most important feature of the room?

It’s not the customized drawer or aesthetically hip cupboard. Alternatively, it’s the placement of commercial refrigeration: you can make the case that they are truly transformational pieces of equipment in the food industry, and the tipping point in a restaurant’s daily operations.

In terms of their bottom lines, most commercial operators don’t need hyper-customized cooling equipment. They simply need reliable refrigeration designed to last 365 days a year, seven days a week, 24 hours a day.

I want to take a deep dive into how commercial refrigeration im -

pacts an operator’s budget, operations, and overall success – and why should cooling equipment be a top priority for restaurants and food service in 2023?

What is Commercial Refrigeration?

Commercial refrigeration is not your grandmother’s ice box. Today, commercial refrigeration refers to any equipment used to store food

and beverages in supermarkets, restaurants, and specialty food, convenience stores, and other commercial spaces.

This cooling equipment includes basic refrigerators and coolers as well as walk-in boxes, reach-in freezers and coolers, ice machines, racks, beer coolers, and other specialized items.

The Costs of Commercial Refrigeration: Time, Money, and Energy

Since its advent a little over 100 years ago, commercial refrigeration has become a panacea for restaurants. Suddenly, food makers could bulk-purchase and freeze items and design their menus accordingly. In markets of inflation and scarcity, commercial fridges give restaurants the ability to run their businesses in a more cost-effective (and culinarily creative) fashion.

From a consumer standpoint, cooling equipment like

reach-ins and kiosks, which used to be limited to airport and convenience stores, are increasingly prevalent in sit-down restaurants and other slower-paced commercial settings. This trend speaks to consumers’ value of convenience, as well as the impact of and expanded graband-go culture: one of the many byproducts of the pandemic.

Regardless of where this equipment is installed, commercial refrigeration must operate at all hours of the day, every day of the year.

Consequently, this equipment is one of the most substantial drains on the energy grid; and if customers fail to invest in high-quality equipment and maintenance, it’s also a costly endeavor.

Even so, when it comes to commercial refrigeration, time is not money: it’s something far more valuable. Money itself isn’t just a one-time transaction, but an investment in aggressive, detail-oriented maintenance.

Ideally, commercial refrigeration providers should empower clients to reclaim their time, flex to the

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Mike Berman is the Chief Operating Officer of New Hyde Park, NY based Day & Nite/All Service. The veteran executive joined the service leader in 2016. He has held leadership positions in his career across a range of business-to-business service sector. Prior to joining Day & Nite he served as Chief Operating Officer of Outside Ventures, LLC, the parent company for several B2B service businesses with a particular concentration in merchant services. As Director and Chief Operating Officer of Meridian Capital Group LLC, he overhauled the corporate structure and enabled the company to achieve a 2006 run rate in excess of $30 billion.

Even so, when it comes to commercial refrigeration, time is not money: it’s something far more valuable. Money itself isn’t just a one-time transaction, but an investment in aggressive, detail-oriented maintenance.

BLUE AIR BRINGS BACK TO BASICS APPROACH TO ICE MAKING & REFRIGERATION

The heart and soul of the nation’s culinary operations lie in the ability to execute consistently and safely. Sure, there’s plenty of on-going conversation about labor and supply chain. But the bottom line is 24/7365 consistency. The selection of the right icemaking and refrigeration vendor can go a long way towards accomplishing that goal.

With that vision in mind, it’s easy for restaurant and food service professionals to shop Trade shows, websites, and listen to the advice of their local equipment and supply resources. Hyper low costs or flashy lights of the latest bells and whistles can often cloud making the right value proposition. The decision of balancing just the right amount of technology with real “under the hood” and after the sale reliability can make a difference on a busy Friday night when your restaurant is full, and you can’t afford a mistake.

Blue Air and its US national sales is led by National Sales Directors George Lively & David Bishop, and they ‘get it’. Since 2003 the company has quickly gained a reputation for its reliable and efficient machinery, and word of mouth began to spread. Blue Air expanded its product line to include a variety of commercial refrigeration and ice-making equipment. The company has developed a loyal following of customers who trust the quality and durability of Blue Air products.

“Blue Air has been

bending metal since 1981,” Bishop explained. “It all began with making refrigerators and components for Samsung. We still do to this very day. Samsung really aided us with their high standards of quality. We are on call 24 hours a day seven days a week. That relationship really taught us how to build great equipment.”

“Our relationship with Samsung has enabled BLUEAIR to develop its own expertise in the design and manufacturing of not just the box but critical components that anchor innovation,” Bishop added.

Blue Air began very quietly in 2003 with a small offering of under-counter units, with most sales concentrated around NYC and L.A. Markets. When the Turbo Air relationship ended in 2008, a trio of visionaries, James Pak, William So and Mike Lee teamed with the factory overseas to write the next chapter. Fast forward to 2018, the Blue Air client base continued its growth with an under

the radar approach that was built on a high-quality product matched with aggressive service and support. Word of mouth is a powerful thing. In October of 2018 Daeyeong purchased Blue Air from the “Trio”. A serious investment in product expansion and Distribution began. The new corporate vision of quality, strong customer relations, and support laid the groundwork for the now heavily backed BlueAir company to flourish. Since acquiring Blue Air, the overseas headquarters formerly known as Daeyeong (DAY-Young) officially changed the company name to BLUENIX (2022) to bring parity to all of their wholly owned overseas and domestic business concerns.

“Our team has built this company with the traditional approach of service, quality, pricing and support, that works through distributors, dealers and service agencies to reach operators in local communities across the country,” Bishop continued. “To date, you won’t find us on any major e-commerce platforms, we have become a dependable choice for the nation’s E&S community.

“Our products are very attractive in the sense that our distributors and other supporters have appropriately positioned us as the brand with the

highest quality at the best possible price. We are very fortunate that our distributors and a number of large dealers across the country are just as passionate about our products as we are. They continue to be our main source of positive advertising and market penetration. Our goal is to take that reputation and build on an aggressive National scale.”

As with many manufacturers, Blue Air has been challenged by keeping costs competitive. “We had the opportunity to take our largest supporters to our factory in S. Korea,” Bishop noted. “It dawned on us during the trip you could see just how closely aligned our two Countries are. We spent one day in the factory from sunup to sundown discussing the nuts and bolts of the business and how we can get better on every level. The balance of the week was spent building an understanding of how South Korean culture ticks. I’m convinced that it has enabled us to get on the same page when it comes to building great products to serve the American market. There is an argument to be made that since the relationship between our two Governments is so strong, regardless of changing administrations, products coming from S. Korea “sail through customs without any delays or hefty tariff burdens.”

Blue Air has also been careful to focus on just the right amount of technology. “When we conduct product

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“Service techs truly appreciate the controllers on our units, it allows them to diagnose what is wrong before they have to physically dive into the system.” — David Bishop

By Ivy Thomas

RATIONAL RECOGNIZED AS GERMANY’S 2022 FACTORY OF THE YEAR

Every once in a while, a company comes along and simply smashes traditional beliefs in search of a better product. In the US, we have been led to believe for decades that the only way to build such a product was the way Henry Ford did it: with an assembly line.

One German-based company with a significant footprint in North America has challenged that: RATIONAL. The combi oven manufacturer’s fresh new approach to building an oven has put them in the winner circle as the recipient of one of the world’s most coveted awards.

Recently, RATIONAL was chosen as the award recipient for Germany’s “Factory of the Year” award by a jury of well-known experts. The decision was made based on the unique challenges faced and conquered by the company, such as the supply chain

issues, the need for skilled workers, and sustainability practices. Peter Wiedemann, Chief Operational Officer, accepted this award during the conference in Munich, one of many awards the company has earned over the past few years.

RATIONAL started off producing their first combi oven in 1973 and have improved on their base models with the addition of new technology, materials, and high-quality production. The goal of the RATIONAL combi oven is to bring efficiency to a new level. The units roast, grill, bake, broil, steam, sous vide, and much more. In a minimal footprint, RATIONAL’s combi ovens carefully

coordinate humidity, air speed, and temperature. It is a cooking system that thinks with you, learns from you, forgets nothing, adjusts, and adapts. RATIONAL’s cooking intelligence functions have set the industry standard. It responds to changing environments dynamically and allows for you to adjust settings like color or doneness independently.

The team at RATIONAL produces each unit individually as part of their U.i.U. principle. “Being focused on the customer and giving responsibility to our team is part of our program,” explains Wiedemann. “Behind that principle is the idea of giving each member of our team

a sense of ownership.” That is accomplished by each RATIONAL factory worker building a unit from start to finish.

Translated, U.i.U. means “intrapreneurship”: being an entrepreneur within the company, a concept that Wiedemann has used to lead his team over the last 35 years. “If you look at our type plates along the units, you will always find an engraving that reads ‘Proudly produced by’ followed by the name of the person who built that specific product,” said Wiedemann. The idea behind this principle is to get each team member to take ownership of the products they make. With that ownership comes a sense of pride in one’s work and ensures the quality of the equipment being made. Wiedemann shared a story about a customer’s experience

continued on page 124

(L) The RATIONAL staff celebrates their Factory of the Year Award. (R) A RATIONAL employee assembles a combi oven entirely by themselves.

“Behind that principle is the idea of giving each member of our team a sense of ownership.” — Peter Wiedemann

By Ben Simmons, founder of Table Needs

4 QUESTIONS TO ASK BEFORE YOU CHOOSE A RESTAURANT POS

Running a restaurant is a constant balancing act. As a restaurant owner, you need to be aware of what’s going on in your restaurant at all times while keeping up with back office duties. From staffing and guest experience to inventory and order flow to payroll, marketing and bookkeeping, it’s enough to make anyone crazy without the right support systems in place.

One of the best ways to create a balanced, efficient, and highly profitable restaurant is with an all-inone point of sale system. The right POS system will save you money, make running your restaurant easier and give you peace of mind that everything is taken care of.

The question now is: How do you choose the right POS for your restaurant?

Not all point of sales systems are created equal. It’s critically important to the health of your restaurant business to find a POS that works for your specific needs.

Here are 4 questions to ask when choosing a restaurant point of sale:

Question #1: Is the POS designed for restaurants?

Start by narrowing your search for a restaurant POS. Many POS companies say they support any business but the reality is that what you need as a restaurant is different from that of a retail store. Take it a step further by evaluating what kind of restaurant you’re operating. A full-service restaurant needs different features than a counter-service spot or food truck.

Find a POS built specifically for restaurants, something that can ac -

cept orders from various sources, host multiple menus, manage a customized order flow, allow you to make modifications on the fly, and track ticket times, in addition to accepting multiple forms of payment.

Question #2: Is this POS an all-in-one platform or does it require integrations?

Typically you have two main choices when it comes to POS functionality: an all-in-one POS platform that has everything you need to run your restaurant baked in or a POS that syncs with a slew of apps and integrations depending on your needs.

Having access to various thirdparty apps, integrations and addon services sounds nice at first but these setups quickly become overwhelming – and expensive. For example, you start with a simple card

reader then a few months down the road suddenly find yourself juggling multiple kiosks, ordering platforms, log-ins, and a 2-hour wait time to talk to customer service. Not to mention your monthly bill is now sky high… No thanks!

With an all-in-one POS like Table Needs, you can manage your entire restaurant business from a single platform. Everything from in-person and online ordering, order flow and kitchen management to gift cards and cash discount programs are all baked in. Plus, get access to handpicked, trusted partner integrations like DAVO by Alavara for sales tax automation and Homebase for payroll.

Question #3: What’s POS customer support really like?

Let’s be honest, everyone says that they provide great customer service

and support but, when it comes to your business’s ability to accept orders and payments, there’s no time to waste on hold. Choose a POS with a highly regarded customer-focused support team that not only answers your calls but goes the extra mile to support your business.

Great customer support is another huge benefit of an all-in-one POS. It’s much more efficient to have one number to call whether you have technical questions, want additional training, have a billing concern, or need to make service adjustments. So, not only are your day-to-day operations seamless but now you have increased access to knowledgeable support staff.

Question #4: What’s the true cost and value of a POS?

Few things feel worse than being tricked into spending money… When finding a restaurant POS, transparency is key. You need to know exactly what you’ll be paying for monthly software subscriptions, hardware purchases and leases, payment processing rates, as well as onboarding, training, and customer support fees.

In addition, get crystal clear on all service, terms and conditions. What are the contract terms? When does money hit your bank account? What happens when you give a customer refund? How do you renegotiate or end an account?

Here at Table Needs, we believe that transparency is incredibly important. We are totally upfront about every aspect of our service: from subscription costs to process -

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MASAHARU MORIMOTO

One of the more fascinating trends in postPandemic life has been to see how the deck has been reshuffled. The restaurant and foodservice industries are bursting with all kinds of exciting new alliances.

Among the more creative collaborations Total Food Service has seen is the announcement by Montclair Hospitality Group (MHG) of an exclusive partnership with famed Iron Chef Masaharu Morimoto.

MHG currently operates in New York, New Jersey, California, Miami and with plans for expansion with new concepts in Boston, MA, Las Vegas, NV and Bellevue, WA. Earlier this year, the group opened its new pastaRAMEN brick-and-mortar restaurant in Montclair, NJ to much acclaim, featuring Chef Robbie Felice’s popular take on Wafu Italian cuisine.

The visionary MHG is a chef-driven, global hospitality company focused on curating the world’s leading dining concepts. Founder Luck Sarabhayavanija and CEO Joey Simons will team with Chef Morimoto include a new restaurant to anchor Fortress Developments new InterContinental Hotel in Bellevue, WA.

Iron Chef Masaharu Morimoto has become one of the world’s most noted celebrity chefs. He is known to millions as the star of Iron Chef and Iron Chef America — has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. Since 1998, Morimoto has competed on the Japanese television show, Iron Chef and also appeared on the Food Network’s Iron Chef America.

Chef Morimoto currently has 19 restaurants around the world. He has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world.

continued on page 40

The signs of a great partnership often include not just the ability to put one’s nose to the grindstone for the sake of the business, but finding the lighter moments along the journey to strengthen the alliance. (L-R) Montclair Hospitality Group’s CEO Joey Simons, Iron Chef Masaharu Morimoto, and MHG Founder Luck Sarabhayavanija

The celebrity chef collaboration approach has been a staple for the past 30 years. In many cases, it has been deployed in hotel properties. With that in mind, TFS reached out to Chef Morimoto to share his vision.

For those who don’t know: Can you share your journey, and where you got your passion for cooking?

My passion for cooking began at a young age when I would watch my mother and grandmother prepare meals in the kitchen. I was fascinated by the way they could take raw ingredients and turn them into something delicious. As I grew older, I started to appreciate the artistry and creativity involved in cooking. The kitchen became my sanctuary, a place where I could express myself and explore new flavors and techniques.

Our readers are always curious to know: what led to the opening of your first restaurant?

After a shoulder injury ended my dream of becoming a professional

baseball player in Japan, I began studying sushi in my hometown of Hiroshima. As a boy, I idolized the sushi chefs working quietly and surely behind the counter at the restaurant my family visited on special occasions. After studying the technique of sushi making, and at age 24, I opened my first restaurant.

What did you take away from that experience, and with that, what became the fundamentals of building an empire?

I have learned that hard work is always necessary and pride myself on my focused attention to detail. But even then, sometimes circumstances out of our control like location or other factors can play a role in the success of a restaurant. I have learned so much throughout my career, but still face new challenges each day and continue to grow from these learnings. I am so thankful for the incredible team that supports me in my restaurants around the world each day, as well as my loyal

continued on page 42

MASAHARU MORIMOTO, from page 38 Q&A

As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans.

customers and trusted partners.

For those who don’t know the Iron Chef brand: How did it happen? What have the keys been to building a sustainable brand?

I am very grateful that I got to be on both Iron Chef and Iron Chef America years ago. It taught me another level of focus while dealing with stress and pressure. I used the fierce competition to inspire a new level of creativity with my dishes. Being on TV as much as I have been during my career has helped to open doors of opportunity. Being heavily involved in all facets is the key to building a sustainable brand. I’m very involved in each restaurant as much as I can. From the design to menu creation to how the staff operates, I try to keep as active as possible in all of my restaurants.

How did the deal with Montclair Hospitality Group come about?

Myself and MHG’s CEO, Joey Simons, had previously worked together. MHG’s founder Luck Sarabhayavanija had a desire to create a new brand around sushi and work with a leading Chef. MHG is a perfect partner being a chef driven, global hospitality company with a focus on building some of the world’s leading dining brand concepts.

What’s your approach to building your culinary and front of the house teams for Montclair?

The same approach I have in building all of my world class res -

taurants: Hiring dedicated professionals, with focus on customer satisfaction and knowledge of globally influenced Japanese cuisine and spirits to share my culinary vision. With MHG being a world-class operator, the sum of both our teams will lead to a high-level luxury experience.

Our readers are curious how you approach the design and build out of new kitchens?

I do not like to repeat myself too much when it comes to design. I’m inspired by the collaboration with the talented architects and designers brought on for each project and location.

What is the Chef Morimoto legacy?

I like being able to travel and expand on my work. I’m always on the go with new projects, new restaurants, developing my own line of retail products, etc. The success serves as an inspiration to create and do more, and I am excited for what is to come in the future.

ALL PHOTOS by Jeffrey Elkashab

Learn more about Iron Chef Masahuru Morimoto at his website: https://ironchefmorimoto.com/

Learn more about Montclair Hospitality Group at their website: https://www.montclairhospitalitygroup.com/

“Being heavily involved in all facets is the key to building a sustainable brand. I’m very involved in each restaurant as much as I can. From the design to menu creation to how the staff operates, I try to keep as active as possible in all of my restaurants.”

FIVE TACTICS TO MASTER GOOGLE SEARCH FOR YOUR RESTAURANT

Attract more guests from “near me” searches

As a restaurant owner or marketer, you probably know how important it is to have a strong online presence. And when it comes to online presence, having a full complete Google Business Profile is crucial.

Not only does it help potential customers find your restaurant, but it also provides them with important information like your hours of operation, menu, and customer reviews.

When someone searches for what they crave in a “near me” search, you want your restaurant to come up at the top of those results. However, simply having a Google Business Profile isn’t enough. In order to make the most out of this

tool, you need to optimize it.

And here is exactly how to do it!

Here are five tactics that restaurants should use to master their Google Business Profile and ultimately attract more guests:

1. Claim and Verify Your Profile

First things first, and really, this should be table stakes, but let’s claim and verify your Google Business Profile. It’s like staking your claim in the online world! Head over to Google Business and search for your restaurant.

If you see it, hit “Claim this Business” and follow the steps to verify ownership. If it’s not listed yet, create a new profile by clicking “Add your business to Google.” Super easy!

2. Optimize Your Business Info

Now let’s give your profile some rocket fuel by optimizing your business information.

That means making sure your details like your business name, address, phone number, website, hours of operation, and MOST IMPORTANTLY, your menu, are up-todate and correct.

Don’t forget to add some craveworth photos of your restaurant and menu items. A picture is worth a thousand words, and in this case, possibly a thousand new customers!

**Pro-Tip**: Typically one of the best converting photos of a restaurant on a Google Business Profile is a welcoming photo of the front

David “Rev” Ciancio is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business. He is now a hospitality marketing consultant, customer and technology evangelist with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands and restaurants to acquire and retain customers. Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion.

door. That tells guests what to look for!

3. Encourage Customer Reviews

Reviews from happy customers can help bring in more business, so let’s get some! Suggest to your guests that if they enjoyed their experience that they could share that as a review on your Google Business Profile by giving them a link or QR code.

Remember to respond to customer reviews, both good and bad. It shows that you’re listening and care about making their experience even better. It’s just good hospitality!

**Pro-Tip**: Use Google Translate to respond to customers who leave reviews in a foreign language in their native tongue.

4. Use Posts to Promote Your Business

Google Posts is a nifty feature that lets you share updates, promotions, and events directly on your Google continued on page 124

SO YOU WANT TO DEVELOP A PLANT-BASED MENU FOR YOUR RESTAURANT?

Plant-Based food consultant Mario Rodriguez,

of Bootleg Avocado, shares his expertise

Imet Mario Rodriguez at an alternative protein meet-up, which brings together venture capitalists, philanthropic advisors, entrepreneurs, policymakers, chefs, and restaurateurs. With their warm and welcoming hospitality, meet-up hosts Rachel Atcheson and Sean McElwee, provide an atmosphere that encourages attendees to mingle and discuss the future of the alternative protein space. Or, just simply to chat and catch up on trends, while enjoying the pot-luck plant-based dishes guests bring.

Mario piqued my interest when I learned that he has a strong back-

ground in culinary arts and food science, and is using that expertise to help plant-based food startups succeed. By focusing on flavor, texture, and sensory experiences, he and his team are likely able to help these startups create delicious and appealing products that will resonate with consumers. Additionally, by providing support with operations and value chain validation, Mario is helping these startups scale their businesses in a sustainable way. With the significant increase in the number of chefs, restaurants and foodservice providers developing and offering plant-based menus, I asked

The name of your business, Bootleg Avocado, is intriguing. Tell us what’s behind the name and what your organization is all about.

The name was simple and serendipitous. Avocados are a staple of Latin culture and I grew up eating lots of them. So for me it always brings me back to my childhood. You also can’t deny the versatility of the fruit. The bootleg part of it came from the approach of getting things done in any way possible. Especially working in many startups, there are many problems to fix, and sometimes you just need to come up with a solution on the fly - the bootleg technique. From that came Bootleg Avocado - our mission is to support business owners and founders scale their plant-based brands and foodtech concepts, with a focus on culinary and operational initiatives.

What factors are driving chefs, restaurants and foodservice to develop plant-based menus? Do you see this demand continuing?

The demand is stemming from the demand

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.

of the people - younger generations (millennials and Gen Z) who have adopted a healthier way of living - one that is less impactful to the environment. Many colleges and universities are seeing demand for plant-based products from their student body, forcing their food service department to actually read their labels and to look for healthier alternatives.

I’m a Gen X’er and for me it has

continued on page 106

Mario for his perspective.

owner

Mario Rodriguez, owner of Bootleg Avocado

Eva Longoria: Searching for Mexico

Follow Award-winning actress, producer, director and activist Eva Longoria as she travels across Mexico exploring food ranging from tequila to mole sauce. Across six immersive episodes, Longoria explores the lands of her ancestors to see how Mexico’s rich culture, landscape and history that have helped shape its cuisine, loved the world over. Searching for Mexico is executive produced by Stanley Tucci.

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

Bao

by Erchen Chang, Shing Tat Chung

and

Wai Ting Chung

This book comes from a group of popular London restaurants inspired by Taiwanese street food. It

offers a range of fare, from the classic steamed bun that serves as name of both the restaurants and this book, to dishes that are unmistakably the result of interaction with the London food scene.

Of the three authors, Erchen Chang was born and raised in the Muzha neighborhood of Taipei; siblings Shing Tat Chung and Wai Ting Chung grew up in a London in a res -

taurant family. Their recipes are organized by the different Bao restaurants where they debuted, revealing some of the character of each place as well as telling the story of their growth as restaurateurs.

There is a mighty array of bao, beginning with a standard bun recipe as well as one infused with black sesame. From there they assemble baos filled with confit pork, with daikon, with curry cheese croquettes, with breakfast sausage, with lamb shoulder, with ice cream, and more.

Thereafter your choices include sweet potato chips with pickled plum ketchup, pig’s blood cake with soy-cured egg yolk, bone marrow rice with fermented daikon, noodles with beef cheek and short ribs, and cocktails and other drinks.

Salt & Vanilla: A Cook’s Book of Edible Art with Stories

by Judd Servidio

This book caught our attention because it is the work of a private chef, writing about the food he prepares for his clients.

It occupies an unusual niche, in which the author offers imaginative, meticulously prepared food, beautifully plated and photographed. While many restaurant books do so as well, as a private chef, Judd Servidio is free to switch between cuisines. Indeed he is expected to be versatile as he prepares meal after

continued on page 50

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

meal for the same people. Although this is not a vegetarian book, vegetables play a significant role in many of the dishes here: turnips with persimmon, turmeric, and anisse hysop; tomatillo, strawberry, fig, and avocado salad; radishes with pistachio, mint, and deviled egg sauce.

Also included are fava bean gnudi with lemon and mushrooms; sole with pea puree, kimchi, and brown butter sauce; snapper with habanero leche de tigre; lamb shank with pistachio, dill, and moussaka.

Among the desserts: nectarine tart with jam and sorbet; coconut, basil, and macadamia shortbread; parsnip crullers with coffee mousse.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Business of Drinks

Business of Drinks is the brainchild of Erica Duecy, one of the drinks industry’s most accomplished digital and content strategists, and Felicity Carter, a well-known journalist and editor based in Europe. It’s a podcast and publication all rolled into one, where the insights will be available through transcripts, articles and end-of-season reports. Of the thousands of beverage alcohol brands launched in the U.S. market each year, a significant portion are destined to fail. Who succeeds — and who doesn’t?

Duecy and Carter have set out to answer the question. This season, they are following the canned cocktail line Hamlet Hound — founded by industry veteran Christy Frank — from launch to growth. Along the

way, they will interview key experts and ask them how a startup can go from idea to national distribution.

They will be answering the big questions like Why is it so difficult to get an alcohol product to market in the U.S., even when it has enthu -

siastic fans and plenty of funding? And why are people so reluctant to talk about costs and profits?

This season they are going to rip off the band-aid and follow the money. As well as examining Christy Frank’s journey, we’ll be consulting with leading experts, including Ryan Malkin, founder and principal attorney of Malkin Law; Taylor Foxman, founder and CEO of The Industry Collective and beverage alcohol CV adviser; and Scott Rosenbaum, search manager of Distill Ventures, the drinks industry’s first accelerator for new and growing drinks brands.

By the end of the season, you will know what it takes to make money in drinks, whether that means sourcing venture capital, or handselling at a farmer’s market.

By Fred Klashman

CHEFLER FOODS’ BOLD VISION BRINGS MIKE’S AMAZING TO NATIONAL RETAIL & FOOD SERVICE PROMINENCE

Great businesses have a unique ability to create solutions in challenging markets! Chefler Foods was able to re-energize the marketplace in both food service and retail distribution with speed to market, innovative packaging and just incredible marketing. Chefler Foods has accomplished exactly that distinction with its broad line of Mike’s Amazing mayonnaise, Mike’s Amazing Mustards, dressings, sauces, vinegars, and Vegetable oils.

The New Jersey based company was founded and financed by entrepreneur, Michael Leffler. Leffler and his team at Chefler Foods are creating a recipe for success that is quickly catapulting them to the top of the food chain.

In the 90’s, Leffler took over the helm of his family business in Englewood, NJ and grew the enterprise into one of the nation’s leading producers of quality condiments featuring mayonnaise, mustards, and a full line of cooking oils. When that company sold in 2016, a one-year non-compete provision forced him to the sidelines.

While many would have retired after a similar transaction and worked

on their bucket list -- lowering their golf game, sailing around the world, or maybe even climbing Mt Kilimanjaro (wait-he did actually do that), Leffler was not ready to retire. He formulated a plan to create a vertically- integrated food manufacturer, not only capable of blow molding all of its own containers but also being able to distribute and deliver all of its products on its fleet of trucks. This vision would

set the food service and retail world on fire.

With that blueprint in mind, and the non-compete term expired, Leffler launched Chefler Foods LLC and began to assemble a formidable executive team led by Michael Kurland (as general counsel and CFO) and a support staff that had a long history of

continued on page 54

(L) Michael Leffler has guided Chefler Foods to retail and foodservice prominence since launching the company in 2016. (C) Chefler Foods provides a complete line of signature brands and unique recipes that are unlike than anything else on the market. (R) The Mike’s Amazing brand was seen by millions of Yankee fans both in the stadium and on TV during Aaron Judge’s home run record season

“Selling and delivering products directly to the stores is a game changer. It puts a high-quality product on the supermarket shelf – with higher gross profit margins for the store and cheaper prices to the consumer.”

— Michael Leffler, Chief Executive Officer

success in the food industry.

After securing an impressive new factory located in Saddle Brook, NJ, Leffler scoured the world in search of all the necessary equipment to produce the Mike’s Amazing line of world-class condiments that we enjoy in thousands of restaurants and supermarkets throughout the United States.

“Our early successes came from doing what we knew best,” Leffler explained. “Listening to our customers and our employees!” By doing exactly that, we were able to build a solid culture of teamwork. Our team was now capable of manufacturing delicious mayonnaise, mustards and cooking oils and delivering this product to core accounts with little to no lead time into the restaurant and food service community.”

Despite all their experience, what Leffler and his team could not forecast was how much the COVID-19 pandemic would alter the course of their business. In March of 2020, when res-

taurants closed their doors and the world went into lock-down, Leffler and his team knew that they had to quickly pivot and try to create a solution that would help them navigate through uncharted waters.

“Prior to COVID, we were wellpositioned for long-term success and continued growth,” says Kurland. “But in the early days of the pandemic, when restaurants were closed and people were staying away from dining establishments, it was clear that the strength of the foundation we had built and the resolve of our team were both about to be tested.”

With the food service world on a temporary hiatus, grocery stores and supermarket chains could not keep enough product on their shelves. An opportunity was created that very few could take advantage of! Leffler and his team at Chefler Foods were ready to answer that call and conquer the retail world.

“With no choice but to cook and eat

at home, there was now enormous demand from supermarket chains and grocery stores that we had never seen before,” Leffler recalls. “And what became quickly apparent was that tra-

ditional retail food manufacturers, with household brands that have been around for decades, were simply not able to react quickly enough to keep products on the shelf. Chefler Foods unique vertical integration gave it the ability to not only manufacture its own plastic containers, but Chefler foods had its own fleet of trucks to make its own deliveries!

As it happens, Leffler knew that by investing in his company’s vertically integrated business model he would be able to control some of the most challenging variables in manufacturing. This was just as important as production equipment and product formulation. “I knew we would be entering a fiercely competitive category,” explained Leffler, “But I also knew our competitors traditionally require long lead times. So, focusing on rapid order fulfillment – next day or even same-

continued on page 56

The Mike’s Amazing branding strategy is highlighted by digital billboard In Major League ballparks including New York’s iconic Yankee Stadium

day delivery when possible – would quickly distinguish us and make us an indispensable vendor to our customers.”

“When we opened the company, I knew that even with the strong support of many customers and suppliers in the food service industry, we would still have to overcome strong resistance as a newcomer entering an already crowded field. Leffler with over 30 years of manufacturing experience knew that in order to create the perfect team and perfect environment, he couldn’t train work ethic but he could build a skilled team of operators – all of which were critical to meet the new demand that came from our entry into the retail market.”

With a solid team in place, when local supermarkets and eventually larger grocery chains started calling the company in search of product, the team at Chefler Foods was able to react quickly and supply its Mike’s Amazing brand to supermarkets who were eager to avoid seeing their shelves become empty.

“The pace we were accustomed to and the infrastructure we designed originally to support rapid order fulfillment for our food service customers was sometimes even too fast for the supermarket owners,” reflects Kurland. Even today, it almost always takes longer for a new customer to actually set up an account than it does for us to fill their first order. Getting products to the stores was never a concern for us. The question was whether customers would take it from the shelf and, more importantly, whether they would return and buy it a second time.

As Leffler described it, “our distribution initiative, in particular, is really what enabled us to bypass the traditional supermarket supply chain wherever it made sense. Selling and delivering products directly to the stores is a game changer. It puts a high-quality, freshly manufactured product on the supermarket shelf daily.

With confidence in our product, our final challenge was to make sure the products performed well once they

were on the shelf. “One of the key differences between food service sales and retail sales,” explains Kurland, “is that in food service you only have to sell that product once. But in retail there are three separate sales. First you have to convince the store to put your product on their shelf. Then you need to sell it to the shopper in their store. And finally, you must make sure that person comes back and buys it again.”

Shoppers are brand-loyal! Getting a consumer to even try a new brand of mayo or mustard is no easy task.

“There was now a demand for our products in homes all across the Northeast. There was a buzz around the Mike’s Amazing brand, and abandoning these new customers never crossed our minds,” explained Leffler.

In support of its retail sales, Chefler Foods invested heavily in marketing. Adopting a comprehensive outdoor advertising program, sports and radio partnerships in key markets where its products are being sold. Today it is

continued on page 126

Chefler Foods was able to garner significant shelf space in Northeast Corridor supermarkets by creating an in-house injection molding and packaging operation to support exponential growth in demand for the Mike’s Amazing line.

HOW ARE PRIVATE GOLF AND COUNTRY CLUBS NAVIGATING ONGOING SUPPLY CHAIN CHALLENGES?

Powered by

Many Private Golf and Country Clubs are busier than ever, with many new members of all age groups signing up during the pandemic years. Members are utilizing the food and beverage facilities more than ever, whether for fine dining, casual fare, weddings, or other significant events.

I spoke to several club chefs to find out the often creative ways they have found to avoid the ongoing supply chain issues. ~

Diana DeLucia

Michael Ruggiero, Executive Chef, GlenArbor Golf Club, Bedford Hills, New York: Although the supply chain issues have improved tremendously, we have now had to incorporate more systems to avoid potential pitfalls in menu writing. The best way is to stay ahead with your ordering where you can. At GlenArbor, it is dry goods and things like vinegar, certain oils, paper goods, and snacks that must be ordered in advance.

The menus sometimes need to be intentionally vague in case of inability to source products; this way, I can substitute without having to disappoint. Regarding items like fish for events, I wait until a week or so out and then contact my purveyor to see what’s available and then convey it to the member/client.

We work in an environment where everything we do is perishable and subject to mother nature. It’d be easier if we were selling a car or a computer because you’re selling the models

they have, and that’s it. However, the amount of things you can do with food and ingredients is almost limitless. A good chef is much more than just a great cook and artist in this industry.

Shaun

aluminum foil. Knowing you will not run out for the season will make life less stressful, and, you will get better pricing and peace of mind.

Matt

O’Connor, Culinary Director, Wee Burn Country Club, Darien, Connecticut:

Starting with the basics, we are trying to stay flexible; things have improved immensely from where we were a year ago.

At Wee Burn, we can print menus daily if necessary so that the member doesn’t feel the impact of a missing ingredient. We will alert any parties/ guests that we may have to make minor changes only if necessary (this has yet to happen recently). We are running smaller compact menus and using specials to use what’s in season and available.

Finally, we stay ahead, so if we have shorted an ingredient, we have time to get it from another vendor or change a menu and alert the host.

Since 2020, the supply chains have forced all of us in the industry to pivot and be flexible. From the lack of available workers and freight boats that could not dock, we have all felt the undeniable crush from Covid.

What can we do?

In June 2022, I directed my team to produce their 2023 capital expenditure list and authorized purchases of up to 50% of the total budget for the previous year. Usually, we would wait for approval in December and then look at 3 to 6 months for delivery. Some items, like patio furniture, take up to 12 months, especially if there is an issue with the quality.

There is no shortage of toilet paper or paper towels currently. However, stock up on your dry goods if you have the storage—items like hand towels, takeout containers, plastic film, and

There’s been plenty of time over the past three years when I took a step back and looked at what we were doing and trying to accomplish. Sometimes it’s good to go back to the drawing board and come up with a completely different approach to what is now a reoccurring problem. You must involve your team. They are the ones to execute it; it’s best to have their buy-in from the beginning.

Your department heads must communicate with you regarding the issues they’re facing. Please don’t wait for them to tell you, reach out and ask. Be good support for them and always stay in communication with your boards.

Anthony Villanueva, Culi-

Director, Edgewood Coun-

Club, River Vale, New Jersey:

continued on page 60

C. Lewis, General Manager/COO, Old Westbury Golf & Country Club, Old Westbury, New York:

nary

try

Diana DeLucia is the President of Golf Kitchen Magazine. She has traveled to 48 countries searching for the finest culinary teams in the Private Golf and Country Club Industry. The Golf Kitchen portfolio includes a 568-page coffee table book, a biannual magazine, the Golf Kitchen Culinary Excellence Awards and Invitational at GlenArbor Golf Club, and the new Certification of Culinary Excellence. She resides in Stamford, Connecticut.

PRIVATE CLUB INSIGHTS

Running a multi-million dollar food and beverage program for a bustling Country Club that is also a banquet facility open to the public has continued to be a challenge even after pandemic shortages a few years ago.

Every Club has increased business and member traffic. With so many contracted parties and events, it is sometimes very challenging to honor the pricing and availability of many products we all need to service our clients. On many occasions, I must try and outsource and secure certain products far in advance. The products are usually still available, but we are not back to normal with labor shortages and fuel increases.

Many products we have become accustomed to having on hand come packed differently or have slight changes in quality for example- I always buy Chili sauce in #10 cans for better dry storage, and now it comes in bags packed differently. Produce comes packed differently now; last year, there were issues with the size

from page 58

of chicken wings. Prices have gone up exponentially as well. We can’t change what we offer but must be savvier with portion control and presentation to help minimize food costs without drastically raising prices. Our labor costs have gone up and we are trying to retain or acquire good team members. Everyone is hiring, and it is an employee market right now.

We still must provide premium service and products to our clients and members. Inventories must be adjusted constantly with all the price fluctuations. Almost any items from other countries are only sometimes guaranteed to be as readily available as before. Another example was last season when I needed to replace a simple deep fryer and was told it would be on backorder and arrive in three months!

We don’t have the luxury of waiting or compromising service due to faulty or unavailable Equipment. That said, I was forced to purchase one in person, pick it up, and drive it back to my Club for installation. A compressor on one

of my walk-ins goes down, and now I am told by the refrigeration expert that the parts are not available and are on back order! It comes down to cause and effect. Labor shortages have contributed to supply chain issues. It’s not that produce or merchandise isn’t available, it’s the labor involved with shipping, cultivating and producing these products that are the primary issue. Now it is still very challenging to predict what is unpredictable!

Jeremy Leinen, Executive Chef, The Country Club of Rochester, Brighton, New York: This is my first season at The Country Club of Rochester and as events go, we have increased our banquet pricing by 8% across the board to start the new season. I am brand new and have yet to revamp banquet menus, but this was a simple first step.

I have kept detailed cost records/ event P&Ls to document what items are costing us and thus able to show the trend and justify pricing adjust-

ments. In a la carte, we have been more sensitive to price increases, mainly opting not to raise costs to the members; the Club has budgeted for a higher food cost due to the rise of the expenses. We had a substantial dues increase (just shy of 12%), and the Club is committing itself to service quality and opting not to nickel and dime the membership on pricing.

GK: Were than different issues at your previous Club in Chicago as there are in upstate New York?

I had a lot more options in Chicago. I have fewer options here; some things are harder to get, and most are considerably more expensive. I use a specialty supplier based in Atlanta. Their New Jersey warehouse does not deliver here, so I’m paying freight via UPS to order some things I need help finding elsewhere.

I am very confident that I will find meaningful solutions and relay them to you to give ideas and education to other upstate properties facing similar challenges.

from

rity tequila. I think when you look at Sammy or Guy Fieri, you know their own personal brands are built around authenticity, so that is what you would expect from a tequila they have worked on. No cutting corners. Only the best ingredients. Time honored production methods. I think that is what makes Santo different from others in the category. So, for an on-premise account you get that one-two punch of knowing folks will be aware of the brand and knowing that whatever Sammy and Guy work on is going to be amazing quality.”

That amazing quality as a reason to try a tequila works when you get an educated tequila consumer as your guest, but that’s not always who is pulling up a stool and ordering Mexico’s heritage spirit neat or in a cocktail. The business of celebrity tequila dictates familiarity rules. It has been said about celebritybacked tequilas that if you throw it on the backbar it legitimizes you a bit. Sort of like if the restaurant had Sir Kensington instead of Heinz, or if they had sriracha; you’re giving the guest something popular.

Of all the Beverage Directors in New York, Theo Lieberman, who helms the bar programs of Delicious Hospitality Group, doesn’t need to lean on a famous person’s tequila for legitimacy. But he keeps stocking them for hospitality’s sake. And good business. He explains, “If you were to look at my restaurants you could say roughly 30% of our beverage sales are wine, with about 1416% being alcohol. Legacy Records is a destination restaurant, and we sell lots of fancy wine. Charlie Bird is wine sales forever. But at Bar Pasquale, which is definitely much younger than our other restaurants – our average guest is sub-32 – it is inverse liquor to wine sales. Bar Pasquale is about 30% liquor. Everybody under 40 wants Casamigos. I think it’s been marketed brilliantly. Though Clooney is a good-looking gentleman I don’t think his poster is on the bedroom wall of the Casamigos drinker. But what it has go -

ing for it is that in young peoples’ minds Casmigos means premium. They’ve done a really good job of marketing and pricing it. It is not expensive enough to scare people away, whereas Cincoro is a step up that is too expensive for your average 27-yearold who is going out and is going to have 4 tequila drinks at dinner. Casamigos is $2 more than a regular (non-celeb) tequila we pour. It is the fancy tequila that they can afford to drink, and their friends are drinking. And there is that whole ‘I’m going to buy what my friends are drinking and what I have been told is cool’ factor too.”

SIPS TO SAVOR

Talk about celebrity drinks… two household names came together in one can as the iconic Jack Daniel’s & Coca-Cola cocktail just debuted as a ready-to-drink (RTD), pre-mixed cocktail for the first time in the United States. As it is called for all over the world, this crowd-please is made with Jack Daniel’s Tennessee Whiskey and Coca-Cola, and a CocaCola Zero Sugar version is expected on US shelves in May, right behind the regular version rolling out globally.

Which Lieberman is okay with as he continues, “You can have a stance on everything, but it’s not the healthiest way to operate a business. If people want to spend $2530 per anejo, why am I fighting it to have them give me their money?”

In Miami David Sewell-Ortiz, Corporate Beverage Director of Rocco’s Tacos is more than happy to stock every celebrity tequila he can on each of his nine locations’ back bars and showcase high profile drinks on the menu whenever possible too. He sees celebrity tequilas as a good sales tool for the entire category and remarks, “The reality is that the celeb tequila has brought in a whole new demographic. These are people who weren’t drinking tequila before. But now, they are coming in because they like The Rock, Mark Wahlberg, Guy Fieri.

We are retaining them. Now they had an experience at, and introduction to, our restaurant they never had before.”

Sewell-Ortiz has seen, firsthand,

the impact on sales that someone like Wahlberg has. He recalls the flood of people coming into the restaurant after Wahlberg posted video of himself stationed behind the bar at one of Rocco’s Tacos locations. Talk about commitment.

Celebrity ownership is for more than just puffing up a star’s reputation and bank account. Lauren Kiyak, SVP of Sales for Flecha Tequilas, shares, “You don’t just have to be a face on a billboard. Celebrities who are jumping into spirits get to flex their creative juices in new ways. With Mark it’s unlike anything I’ve seen before. He came on board and said, ‘Throw me in and let me learn the business.’ He knows the power he has in getting people into a bar or restaurant to learn about Flecha Tequila and his attitude in approaching it is, ‘how can I use the network I have built for my career and push you forward? Can I open a door?’ “

That door opens all sorts of possibilities for tequila education. Butkus adds, “As a super-premium brand, I think we have a positive impact on on-premise sales in three ways: first and foremost, we add authenticity to a menu, since we are created using time honored production methods and no addi -

tives. We also add a unique offering because we are an agave-forward tequila. A lot of brands try to hide the agave flavor, which we will never shy away from because that is how tequila tasted more than 100 years ago. Lastly, being a higher end product helps capture more margin. A wide range of tequilas across prices points provides a great upsell opportunity for servers and bartenders.”

Sewell-Ortiz notes, The consumer is becoming more educated and that is going to open up interest in exploring the non-celebrity, true to the artisanal style product.

Lieberman sees similar benefits at his spots as carrying a celebrity tequila opens up conversations with guests where a bartender or server can read the table and suggest something that sets the bar apart, “I know you had Casamigos this time, for the next round do you want to try this small batch tequila for something new?” But sometimes he knows it is just the time to leave well enough alone as he concludes, “Operating a restaurant is already a big gamble. Find the thing that is easy and makes people happy.”

CALIFORNIA COURT OVERTURNS BERKELEY GAS BAN

The politically liberal enclave of Berkeley, California became the first U.S. city to adopt a ban on natural gas in new homes and buildings in 2019, which started a climate change-driven effort in dozens of other cities and counties that’s morphed into a heated debate about the future of gas stoves.

Late last month, the Ninth U.S. Circuit Court of Appeals in San Francisco sided with the California Restaurant Association to halt the city’s effort, saying it violates federal law that gives the U.S. government the authority to set energy-efficiency standards for appliances.

“The Ninth Circuit has unanimously affirmed the central issue in this case: local ordinances cannot override federal law,” said California Restaurant Association (CRA) President and CEO

Jot Condie. “Cities and states are not equipped to regulate the energy use or energy efficiency of appliances that businesses and homeowners have chosen; energy policy and conservation is an issue with national scope and national security implications. This ordinance, as well as the solution it seeks, is an overreaching measure beyond the scope of any city.”

“Natural gas appliances are crucial for restaurants to operate effectively and efficiently, as they allow for a wide variety of cuisines and innovations in the restaurant industry. Cities and states cannot ignore federal law in an effort to constrain consumer choice, and it is encouraging that the Ninth Circuit upheld this standard.”

In addition to ruling that federal law pre-empts the City of Berkeley’s natural gas ban, the Ninth Circuit found

that the CRA had standing to bring its claim. The panel ordered that the District Court, on remand, reinstate the City of Berkeley’s state law claims.

The CRA is represented by Reichman Jorgensen Lehman & Feldberg (RJLF.) In response to the Ninth Circuit decision, RJLF Partner Sarah

O. Jorgensen released the following statement: “The Ninth Circuit’s ruling today underscores the importance of a consistent national energy policy, which was Congress’ intent the whole time. Cities and states should not be permitted to overrule energy decisions that affect the country as a whole. The panel’s unanimous decision that Berkeley’s ban on natural gas piping is preempted by EPCA sets an important precedent for future cases, especially with other cities considering similar bans or restrictions on the use of natural gas.”

The ruling has drawn criticism from Berkeley officials and environmentalists, although it’s unclear what kind of impact the decision will have on climate advocates’ fight to go electric, given its narrow scope and the possibility of an appeal to a broader panel of judges. Berkeley banned the installation of natural gas piping in new construction, which the judges said turned the energy use of an appliance to a quantity of zero.

Berkeley City Councilmember Kate Harrison, who authored the 2019 ordinance, said she doesn’t know how the city council will respond, but not-

continued on page 106

“Cities and states are not equipped to regulate the energy use or energy efficiency of appliances that businesses and homeowners have chosen; energy policy and conservation is an issue with national scope and national security implications. This ordinance, as well as the solution it seeks, is an overreaching measure beyond the scope of any city.” — Jot Condie

By Asiyih Linz, Second Sight Design

PLEASED TO MEET YOU: 5 TIPS IN RESTAURANT NAMING

When it comes to restaurant inception, your name is an integral piece of the puzzle. It’s this name in bright lights on a building that signals to the outside world an idea of who you are before a guest even walks through the door. Our team at Second Sight Design is well seasoned in this creative process and are pleased to pass along five touchstones to keep in mind when choosing your restaurant name.

Make It Memorable

Because it’s arguably the most important (and obvious) tip of the trade, we’ll cover it first. Take the

Think you’ve landed on a name you love?

riod. The deliciously memorable concept has been a hit and is now set to open its fifth location in 2023.

Keep It Short & Simple

time to brainstorm names considering your concept, location and audience. What feeling are you trying to evoke to your potential guests? Is your brand cheeky or serious? What cuisine will you serve? When Trust Restaurant Group came to Second Sight Design to develop a name and brand around their flashy San Diego

steakhouse dripping in gold décor and furniture, our team immediately got to developing a brand story that tapped into old Vegas. Around this story, the name “Rare Society” was born as a play on words referencing a steak’s preferred temperature and as a nod to the exclusive supper club scene of that time pe -

Try to avoid names that are hard to spell or pronounce. The easier it is, the more likely they are to quickly look you up and find you in a web search. Names that are short and sweet are also easier to remember and lend themselves better to claiming your social media handle or website url. Further, less characters are ideal for the wordmark or inclusion in your logo. And don’t fret, keeping it simple doesn’t mean your name isn’t memorable. Some of the best restaurants pack a huge punch with a short and sweet name, like “Masa” in New York City. Because in the end it’s the branding story you build around it that really helps to make that name come alive.

Beware of Trademarks

Before you settle on a name, it’s important to make sure it’s fair game! It would be a shame to get too far down the naming process without making sure it hasn’t already been trademarked by another company. Not only could you wind up being sued, you’d end up looking like an imitation brand. As if! You can start with a simple Google search, but just because it doesn’t have a web presence doesn’t necessarily mean the name hasn’t been claimed. Ensure its availability by double checking with the Better Business Bureau and the US patent’s office’s trademark search.

continued on page 70

Before you run with it, run your potential name by a diverse group of people... Try not to become too emotionally invested in a name you really like before considering the valuable input of others.

The exterior signage for San Diego, CA’s Rare Society restaurant

RESTAURANT NAMING

Avoid Fads

Trends come and go, but you want your restaurant to have the ability to stay relevant forever. Following fads also run the risk of getting lost in the sauce. There was a time where every other restaurant popping up named themselves by adjoining two words with an ampersand, combining two adjectives that describe the vibe of their restaurant. Today, these restaurants are hard to distinguish between and often unknowingly attach themselves to other trends of the time in a potential guest’s subconscious. It’s hard to see this particular naming fad and not immediately think you’re walking into another restaurant serving locally sourced small plates and hand-crafted cocktails in a hip, mid-century mod setting. As an alternative, try marrying an adjective and noun that is descriptive of your concept. Second Sight Design chose the name “The Naughty Fox” for this Catalina Island bar &

from page 68

restaurant by embracing the island’s most notorious animal and using a punny play on their nautical location on Avalon’s boat harbor. Coupled together, these words take on the power of a proper noun that rolls off the tongue and commands a distinctive intrigue to those who have yet to visit the restaurant.

Focus Group It

Think you’ve landed on a name you love? Before you run with it, run your potential name by a diverse group of people. Pull in friends, family and others in the scene. What is their first reaction? How does the name make them feel? Try not to become too emotionally invested in a name you

really like before considering this valuable input. Sometimes your “perfect” name might have an unpleasant connotation for someone else. Their considered feedback will help decide whether or not your

name will resonate with your future guests.

Learn more at https://www.findsecondsight.com/

The exterior signage for San Diego, CA’s Rare Society restaurant

By Jackson Hart

VT BURNER REINVENTS HOW AMERICA COOKS WITH NEW BURNER TECHNOLOGY

In a post-pandemic era where gas prices only seem to rise, maintaining an efficient bottom-line is a priority for restaurants and foodservice operators.

VT Burner, led by CEO Ray Williams and President Brenda Williams, promises massive savings on annual gas expenditures that power the nation’s commercial ovens and cooking equipment.

Guided by his background in engineering and product development, Ray Williams learned the importance of the burner to the commercial kitchen while developing range tops. “The range is really number one,” he noted, “it’s the first thing you notice when you enter almost any kitchen, and it plays a vital role in the cooking arena.” Adapting burner technology, he explained, immediately impacts restaurant performance; such drive to innovate is what pushed him to pioneer the anti-clog burner; which by using infrared technology, helps

to eliminate the detrimental impact that cooked-on food spills can have on burner effectiveness.

Rays guiding principle of innovation in both commercial and residential cooking is what led him to establish VT Burner and revolutionize range top cooking. “Being in the appliance industry for over thirty years, I’d always felt as though the industry fell short in creating a new burner technology to improve the industry standard.” Nevertheless, the executive’s ‘aha!’ moment occurred while considering the efficiency of gas appliances in the kitchen: “We are living with an industry standard that wastes 60% of the gas

which is unacceptable. VT Burner’s products are the first of its kind and the most unique commercial gas burners developed in over 50 years,” he explained, “Gas is getting really expensive, and as an innovator, I feel obligated to develop ground-breaking products to improve the effectiveness and reduce operating costs in commercial kitchens.”

With the goal of improving gas appliance efficiency, VT Burner was born. Williams involved himself in all aspects of product research to improve the heating process and efficiency by converting waste heat into radiating infrared. The revolutionary patented VT Burner technol-

ogy combines two different heating processes. The answer lies in infrared technology, The VT Burner, subsequently, converts a significant amount of the wasted energy into radiation; the appliance itself consists of both a burner and a radiator. Additionally, cast iron steel construction is extremely durable and comes with a low cost to build, making the company’s line of new burners a nobrainer.

Since its introduction, VT Burner has replicated their findings through third-party certifications with CSA, So Cal Gas, and the Food Service Technology Group, all of whom have independently confirmed the burner’s energy-saving capabilities. How does decreased energy use translate to bottom-line savings?

“Yesterday’s industry average sixburner range top uses anywhere from $4,000 to $6,000 annually in gas,” Brenda added. “Bottom line, VT Burners advanced burners produce around 22K BTUs of energy and deliver the performance of the traditional 30K BTUs burner. That translates to a decrease in gas expenditures of 25-35% per six-burner range top.”

Heating with convection and radiation means that food can be prepared in half the time (varies depending on the product). Multiplying these savings across multiple

continued on page 106

“Bottom line, the Range Top VT Burner produces around 22,000 BTUs of energy and delivers the performance of the traditional 30K BTUs. That translates to a decrease in gas expenditures of up to $2000 per six-burner range top.” — Brenda Williams

Ray and Brenda Williams

The innovative VT Burner in action

ICONIC NYC RESTAURATEUR WILSON TABBED FOR TABLE TO TABLE ’23 HONORS

Table to Table, NJ’s first food rescue organization, proudly names chef, restaurateur, author, and community advocate, Melba Wilson as its 2023 Chefs Gala Honoree. The honor, which is awarded to a prominent chef based on their culinary excellence as well as support of our mission, is given at Table to Table’s Chefs Gala, the organization’s most anticipated and vital event of the year.

Presented by American Express, Table to Table’s Chefs Gala takes place Wednesday, September 27th at 6pm at the Edgewood Country Club in River Vale and highlights celebrated chefs who meticulously prepare their delicious selections, expertly paired with the finest wines. Every dollar raised helps deliver enough food for 10 meals to hungry neighbors.

“We are overjoyed to announce Melba Wilson as this year’s 2023 Chefs Gala Honoree,” says Denise Andersen, Executive Director of Table to Table. “Not only is Melba an extraordinary chef but also she is a tremendous advocate for food insecurity in communities of need,” concludes Andersen.

A sought-after event by foodies and philanthropists, the 2022 Chefs Gala sold out weeks before the event and in record numbers! It is truly an unforgettable evening of impeccable dining and altruism, benefiting our neighbors experiencing food insecurity. Plus, the live auction features extravagant

travel, food, and wine experiences.

“I am honored to have been named Table to Table’s 2023 Chefs Gala Honoree as food insecurity is an issue that I am incredibly committed to,” said Chef Melba Wilson.

“Food is not a luxury, it is a necessity, therefore it is critical that we all do our part to help our neighbors in need,” concluded Wilson.

Wilson is a dynamic chef, restaurateur, author, and community activist, Melba Wilson is often referred

to as the ‘Queen of Comfort Food.’ As one of the most successful African American women in the restaurant and catering businesses, Melba’s style, poise, and love of entertaining have made Melba’s Restaurant a New York landmark frequented by music, TV and movie stars, New York City’s elite, locals, and travelers from around the world. With countless accolades to her name, Melba finds time to play an active role in supporting causes that impact her

community such as alleviating food insecurity.

To help Table to Table in their mission to eliminate food insecurity in Northern New Jersey, Donate Now! If you are interested in volunteering your time to pick up and deliver food, learn more and sign up here.

Table to Table is New Jersey’s first food rescue organization. Committed to feeding our hungry neighbors in Northern NJ, Table to Table rescues and delivers healthy, fresh, and perishable food from grocery stores, food distributors and restaurants, and in doing so, nourishes the community while helping our environment. In partnership with hundreds of recipient organizations like food pantries, senior centers, and school programs--along with its powerful network of volunteers-Table to Table supports health and wellness for all.

Since its inception in 1999, Table to Table has rescued and delivered the equivalent of more than 214 million meals and saved nearly 107,000 tons of potentially wasted food from landfills. And, through its Table to Table I-Rescue app—powered by Food Rescue Hero—we have expanded our distribution footprint to include donations that serve smaller donors and recipient organizations. Independently funded through grants and donations, Table to Table is proud of its Charity Navigator 4-Star Rating for 12 consecutive years.

Learn more by visiting https:// tabletotable.org/

Melba Wilson

“Food is not a luxury, it is a necessity, therefore it is critical that we all do our part to help our neighbors in need,” — Melba Wilson

WITH CHEF MARIA LOI

THE GREAT AND MIGHTY DATE

April showers bring May flowers, as the poem goes… and these flowers are the starting point for the bounty of fruit we find on this planet! When thinking about the rich variety of fruits in the world, whether ancient or modern, how many varieties can you think of that are solely consumed after being dried? For me, one of the best comes to mind – the delectable fruit of the date palm tree.

Historical Dates

The date palm is one of the oldest fruit bearing trees in existence, with fossilized remains of ancestor plants traced back to over 50 million years ago! It wasn’t until about 4,000 BCE that the date palm was domesticated and harvested for its sticky sweet fruit in what is now known as modern day Iraq.

Flourishing in drier, desert-like climates with water near the surface, date palms likely originated and thrived most predominantly in the Middle East, some parts of the Mediterranean, Northern Africa, and South Asia.

The scientific name of the date palm, Phoenix dactylifera, comes from ancient Greek and Latin. Historically, the coastal region between the Mediterranean Sea and the Jordan Valley was known as Phoenicia, where the date palm grew abundantly. It became known as Phoenix, or tree of Phoenicia, and was a symbol of the region, featured on ancient Phoenician coins. The word dactylifera translates to “finger bearing”, a reference to the shape

of dates and the way they grow in clusters.

Dates in Mythology

Greek mythology also connects the date palm to the immortal Phoenix. According to mythology, the phoenix bird built its nest atop the date palm tree. After 500 years, the bird would catch fire from the flames of the sun and would be reborn from its own ashes. Some legends say that the date palm would die and come back to life along with the famous bird.

A Very Important Date

I tasted my first date as a child, when my sister Niki’s Nonos (godfather in Greek), Pythagoras Papasta -

matiou, the famed Greek lyricist and playwright brought them to our family after a trip abroad.

I remember my sister was so proud of this precious present Pythagoras brought our family – though he was her godfather, he was close with our whole family, and always brought back unique and interesting gifts from his travels.

On this occasion, we watched intently as he pulled out a frond with all the dates still attached, and laid it on the table. Neither my siblings nor I had ever seen date fruit before, so we were all fascinated by what he had brought. Silently, he plucked a date from the frond and brought it to his lips waiting for us all to do the same. He then gently bit into the date halfway up, and pulled out the back half with the pit, and we did the same.

I was struck by the slightly sticky, almost creamy texture of the date, combined with the intensely sweet, caramel-like flavor of the flesh – it was heavenly! It was almost like eating great chocolate, as it melted on my tongue. Immediately, my siblings and I all dove to grab as many as we could, but my sister quickly grabbed the frond, and doled them out fairly to each of us, which we gobbled up with glee.

Pythagoras shared with us that his friend had brought these dates back from the Emirates, and swiftly pulled out another frond for each of us to have. He explained where

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 Life of Loi, which premiered on PBS and PBS Passport in December 2022, now available on Amazon Prime and Apple TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

dates came from, how they grew, and how other countries and cultures used dates in their cuisine, both in savory and sweet dishes. He told us that not only were they consumed in the fruit form, but also made into a syrup similar to honey, and into a sugar as well.

Date of Affairs

Dates are sold both fresh and dried, but even the fresh, ripe dates have already lost about thirty percent of their moisture after falling from the date palm tree. Dates ripen from green to yellow to goldenbrown and are typically left on the palm tree to dry, which prolongs their shelf life. Indeed, dates have a lofty shelf life, lasting for many months on end.

Though there are many date varieties, the most popular come from Morocco, Iran, Iraq, Algeria, Israel, and the Emirates most predomi -

continued on page 78

Date Fruit from the Emirates (Photo by Wasan Alhusseiny)

from

nantly, and more recently from California as well. Some are creamier, others chewier; some are a light amber brown, others a deep chocolatey color; some with smooth skin, others more wrinkled.

No matter the date, the health benefits are substantial – though dates are high in sugar -- on average containing about 70%-80% by volume -- the sugar found in dates is fructose, and as such, easier for those with blood sugar issues to consume and digest. Dates are also high in fiber, which helps control blood sugar levels, and contain vitamins and minerals which support bone health.

Dates are also high in antioxidants, including carotenoids, flavonoids, and phenolic acid, and they have anti-inflammatory properties, all of which help in the prevention of chronic illnesses such as heart disease, cancer, Alzheimer’s, and diabetes, and support overall brain health.

But remember, before adding anything new to your diet, always ask your doctor.

Anytime is a Good Time for a Date

Between the textural flexibility, sugar content, and flavor, incorporating dates in to recipes is not only easy, but fun as well!

Most simply, dates stuffed with nuts and/or cheese are a perfect pairing – try stuffing a date with a tangy Feta cheese, or a milder Manouri cheese, topped with chopped walnuts for an added crunch. The salty-sweet combination is the perfect hors d’oeuvre or snack for any occasion, and looks great too.

Use dates as a binder for baked goods, or add them to a smoothie for a sweet kick. Chop them and add them as a garnish for salads, soups, and even pasta dishes. Or, add them to a braise for a balanced sweet undertone, and bonus thickening agent effect, like in a Moroccan tagine. Combine date syrup with vinegar and olive oil for a beautiful, unexpected vinaigrette.

You can also make a simple date paste using dates, lemon juice, and a pinch of salt, which can be stored for a week or so in the refrigerator, or for months in the freezer. Use it on toast, as a garnish for a charcuterie board, or as a glaze for your preferred protein.

Date Night

Dates with Pecans

Dates and Koulouria (Greek Cookies)

Halvas with Semolina and Date Syrup

A SEAT AT THE TABLE: UNIONIZATION UPSWING IN FOOD SERVICE AND THE NEED FOR TRAINING

“I’m not nickel and diming workers” the National Labor Relations Board (“NLRB”) General Counsel explained to a restaurant management trade group this past October. This statement served as an unequivocal warning to all restaurant industry employers that the NLRB will take seriously any efforts that can be seen to discourage or suppress union activity among its employees. These businesses are now on notice and need to act accordingly. The first step is ensuring managers are wellversed in the aspects of labor law and employee relations that affect their day-to-day duties to ensure they do not fall victim to the many pitfalls of which they may be unaware.

I. Unionization and the Reinvigorated NLRB

Unionization in the United States has seen a resurgence since the COVID-19 pandemic. Employees felt slighted during the peak of the pandemic and employee and public approval of labor unions is swinging decidedly in favor of those unions. In fact, the NLRB’s own statistics support this trend, as there has been a 53% increase in union representation petitions from 2021 to 2022, an increase that has continued into the current year. What is surprising, however, is that union activity has seen

an uptick in the food service industry – an industry with historically low union rates. Even more unexpected is how these labor relations issues, usually newsworthy only to industry and legal professionals, have been picked up by multiple media outlets. Recently, union drives have become somewhat commonplace at establishments such as Starbucks, Chipotle, and McDonald’s. While not all culminate in a successful union vote, actions taken by employers during these contested union drives have

garnered unwanted attention. For example, when Starbucks terminated seven employees in Memphis, Tennessee, who were involved in unionization efforts, for reasons Starbucks argued were unrelated, the NLRB immediately went to court to reinstate those employees. The NLRB won that battle and made national news. Recently, Starbucks’ decision to terminate another employee prominent in the union movement has been covered in the news. In the same vein, Chipotle’s decision to close a store

clients,

employment litiga-

employ-

increasing

legal

fac-

resulting

that was subject to a unionization drive was covered by national news outlets. Unionization drives are not solely targeting these types of establishments, as a high-end restaurant in New York City recently underwent a union election as well.

To add to this reinvigorated union environment, the NLRB signaled its willingness to not only support employees to the greatest extent possible, but also render decisions that continue to bolster employee rights under the National Labor Relations Act (“NLRA”), the law the NLRB enforces. This includes recent decisions reducing confidentiality protections in separation agreements, guidance regarding heightened scrutiny on “captive audience” meetings, and a lengthy memorandum where the NLRB specified enforcement areas, all bolstering employee rights. This is coupled with the NLRB’s actual enforcement actions including seek-

continued on page 122

Steven R. Nevolis is a Partner in the Labor & Employment practice group at Ellenoff Grossman & Schole LLP in New York City. His practice encompasses a broad spectrum of services for management-side

including

tion and class actions,

ment law compliance counseling, and traditional labor work in unionized work forces. Steven understands the

complexity of

issues

ing employers and the

challenges to effectively managing a workforce. To assist his clients, Steven frequently provides advice regarding compliance with various federal, state, and local laws, such as the Fair Labor Standards Act, Title VII of the Civil Rights Act of 1964, Family and Medical Leave Act, New York Labor Law, and the New York State and New York City Human Rights laws. Steven R. Nevolis can be reached via email at snevolis@egsllp.com or by phone at 212-370-1300.

OUTDOOR DINING IS HERE TO STAY BUT WHAT WILL IT LOOK LIKE?

With the end of the Covid-19 pandemic, many of the onceubiquitous items of the past three years, like masks and vaccine cards, are disappearing. Will New York City’s outdoor dining sheds be disappearing, too? Outdoor dining is here to stay in some capacity but… everyone, really, is waiting for the city to finalize the guidelines for affirmative programs so they know what they can do, what they can’t do, and how to do it.”

The dining shed program’s future is uncertain. The city was supposed to finalize new rules that would make the program permanent, set fees for licenses, and allow the Department of Transportation to regulate sheds’ installation and removal. But the City Council has continued to tweak legislation governing sidewalk and roadway cafes as advocacy groups on both sides of the debate have mobilized to demand a more thorough reimagin-

ing of public space.

As the city slowly reopened in the summer and fall of 2020, restaurant owners and city lawmakers clamored for ways to allow more customers to eat and drink outdoors beyond the roughly 1,000 businesses that held permits for sidewalk cafes. By June ‘20, the de Blasio administration unveiled an outdoor dining plan that allowed restaurants to build semipermanent sheds in backyards, on sidewalks and atop parking spaces near their entrances, and the mayor continued to extend the emergency order even as indoor dining returned.

There are currently some 12,800 New York City restaurants and bars currently operating outdoor dining sheds and dependent on their added revenue. Our members have put a lot of effort into them and clearly, people still really like to be outdoors. City leaders claimed the Open Restaurants program, which converted 8,550 out of the city’s 3 million parking spaces to al fresco dining, saved 100,000 jobs.

Three years after being introduced to the city, outdoor dining remains stuck in regulatory limbo. After hosting a public hearing in February 2022, the City Council passed a zoning change allowing sidewalk and roadway cafes to operate in more neighborhoods outside of Manhattan. Opponents sued the city in July, claiming the mayor didn’t have the authority to continue running the outdoor dining program under COVID emergency orders since the pandemic had subsided. A state appellate court dismissed a previous lawsuit in October

regarding the city’s environmental review of the program because permanent outdoor dining had not been finalized. The City Council still hasn’t held a vote on the bill.

We agree with Advocates who want the City Council to hurry up and pass legislation before a court decision puts outdoor dining in further — maybe terminal — jeopardy.

That’s because council members have conflicting opinions about how to regulate the dining structures, and the council’s Committee on Consumer and Worker Protection has been assessing competing interests between restaurant owners, advocates and community groups.

Many restaurants have shed upgrade or demolition plans in limbo as they wait for city agencies to decide what will happen next. We need standards to be outlined by the City.

It seems as if sidewalk cafes will once again look like sidewalk cafes did pre-pandemic.

The biggest sticking point in the bill’s negotiations has been how long dining sheds would remain outdoors during the year. Our Alliance restaurant owners and public space advocacy groups prefer to keep sidewalk continued on page 118

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:// www.thenycalliance.org/

Hopefully the red tape and bureaucracy will be cut for small business owners to participate in the program, the costs will be kept down, and then the roadway dining will be more of outdoor dining “streeteries” versus what I call ‘indoor dining outdoors’.

NYC’s Fresco by Scotto’s outdoor dining setup

BROOKDALE MEDICAL’S FOOD & NUTRITION

DIRECTOR

For those who know Patrick LaMont, it’s always about maximizing the patient experience. The Senior Director of Food & Nutrition at Brookdale Hospital & Medical Center, in Brooklyn, NY which is a part of the new system OBH (One Brooklyn Health) understands the importance of quality foodservice.

At Brookdale patients, families, doctors, and staff are treated like family by LaMont and his team. The Brooklyn, NY hospital’s dining facility recently underwent a massive upgrade: a process that took “a lot of blood, sweat, and tears,” noted the veteran healthcare dining executive. The highlights of the Lamont led update include a much talked about redesigned kitchen that features a state of the industry food delivery system. Brookdale has also reinvented its approach to the retail side of its Grab-N-Go operation with updated POS System as well as a new vending supply partner (Gilly’s) that share LaMont’s vision for bringing customer service to a new level.

With an MBA in hospital administration, LaMont is no stranger to the world of healthcare. Before his recent work at Brookdale, he lived in Doha, Qatar for over three years, assisting in the building and design of a 550-bed women’s and children’s hospital. He returned to the US to be with his family, receiving job offers in various US cities upon his return. In the end, he decided on Brookdale, and he began his position there in 2013.

“Coming back home, I thought I could make a difference,” he said. When LaMont started at Brookdale, the hospital’s kitchen was supported by a first-generation delivery system, and its cook-chill system was outdated. “The quality of food was there, but the rethermalization of the food di-

REVEALS “2.0” DINING STRATEGY

minished the quality immensely,” he said. Immediately, LaMont acted, creating a new vision and list of goals that evolved into a 10-year-long journey of upgrading Brookdale’s dining service to one of the nation’s foremost healthcare dining operations.

One of the highlights of the hospital’s upgrade is the addition of a Burlodge meal delivery system. “The Burlodge RTS CT retherm self-contained hot and cold tray delivery cart checked all of the boxes to enable us to accomplish our goals. I am convinced that it would provide the best solution for Brookdale because it would allow our team to deliver hot foods hot and cold foods cold.” LaMont worked alongside Paul Sico of Burlodge, and he consulted the hospital’s administration, nurses, and dietary employees to create a system that would work for everyone.

The RTS (Ready to Serve) CT retherm self-contained cart features built-in HACCP monitoring, that enables the Brookdale staff to watch and control via the advanced, remote BCloud system. Because the kitchen is a cook-chill facility, LaMont explained that he and his team “took advantage”

of the ease the Burlodge system’s technology would provide.

LaMont spoke highly of Burlodge, explaining that through his involvement with the Association for Healthcare Foodservice (AHF) he has been able to “cultivate relationships, not just partnerships” with various companies, including Burlodge that understand the nuances of healthcare dining. These relationships made it “so much easier to accomplish Brookdale’s goals and vision,” as they allowed LaMont and his team to work one-on-one with companies.

The new-and-improved facility also worked with JC Elite Construction to redesign all their pantries both centralized and decentralized got a facelift, vending supplier Gilly Vending, and software company M.M. Hayes helped to improve their dated POS

system. The previous system was unable to take credit cards or provide payroll deductions, and this had an impact on overall sales, LaMont said. After just two weeks of the M.M. Hayes system, sales have grown promisingly thus far about 7.5 to 10%. “With our new ability to take credit cards, we expect sales to increase by 20%.”

Even after 10 years of hard work, LaMont is still looking for ways to improve Brookdale’s dining facility. He is grateful for his “dedicated and willing” team who has helped throughout the upgrade, and he continues to work on and set goals to make the Brookdale dining experience safe and exceeding the expectations of our patients, and something his employees can be proud of.

“Our next objective is to redesign the tray line and make it more userfriendly and efficient, so we need to review the ergonomics component,” he said, explaining that he’d like to reach approximately six trays per minute. In addition, LaMont is looking forward to working with more technology, including AI (Artificial Intelligence), to give Brookdale’s facility a “competitive advantage.”

“The possibilities are endless, and the sky’s the limit,” he said, looking towards the future of top-notch customer and patient experience.

Once again, Patrick LaMont has reset the standard for the high-quality healthcare foodservice with his unmatched passion to get it right.

“With our new ability to take credit cards, we expect sales to increase by 20%.” — Patrick LaMont, Senior Director of Food & Nutrition at Brookdale Hospital & Medical Center

A Burlodge food tray system is a key element of the Brookdale renovation

GO VENTLESS: SOLVING THE TOP THREE KITCHEN HOOD HEADACHES!

As the foodservice industry evolves, owners and operators are realizing that traditional commercial kitchen setups may not be the most efficient or safe for their customers and staff. Commercial hood or ventilation systems, in particular, can pose several challenges that impact daily operations. Today we will explore the top three kitchen hood headaches and why many businesses are opting for ventless solutions.

Sanitation Woes: Maintaining proper sanitation is crucial for any foodservice business. Neglected or improperly cared for exhaust hoods can create unsafe situations, such as releasing potentially toxic aromas into the air and causing poor indoor air quality. Grease dripping from hoods or vents onto food, dishes, and utensils can also occur, posing a risk to customers’ health. With traditional hood systems, regular cleaning and main-

tenance are required to prevent these sanitation issues.

Moisture Build-Up: Moisture build-up is another major issue with commercial hoods. While a little bit of moisture is expected, kitchens often experience excessive dampness in the air, which can go unnoticed by staff. Over time, this can lead to mold growth throughout the kitchen, posing a health risk and shutting down operations.

Excessive Heat: Improperly functioning hood or vent systems can create negative pressure, not only affecting the kitchen but also the entire restaurant. This becomes especially problematic during hot summer months when temperatures can soar over 100 degrees, putting employees and diners at risk of heat-related health issues.

A Ventless Solution: AutoFry

Thankfully, there are alternative solutions that can address these kitchen

hood headaches. Ventless, automatic fryers like AutoFry offer a way to operate independently from traditional ventilation systems. AutoFry fryers are equipped with an internal filtration mechanism that safely removes grease from the air, preventing it from being released into the kitchen and creating poor indoor air quality. The fryers are fully enclosed, containing smoke and toxins that would otherwise fill the kitchen and impact the business.

In addition to addressing ventilation concerns, AutoFry fryers are also easy to use and maintain. They are designed with user-friendly features that

make training and cleaning a breeze, and owners have access to helpful materials such as videos and charts to assist their staff members.

As the foodservice industry evolves, owners and operators are seeking solutions to address the challenges of traditional commercial kitchen hoods. Ventless options like AutoFry offer a way to operate independently from ventilation systems while maintaining sanitation, managing moisture, and preventing excessive heat.

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

A dessert egg roll, fresh from the AutoFry machine

WINDY CITY TOQUE BRINGS INNOVATIVE FARE TO CHICAGO DINING PATRONS

At 4 years old, César Murillo immigrated from Chihuahua to Dallas with his parents. He always loved working with his hands, often helping his mom with flower arrangements for weddings. “I knew from a young age that I wanted to create and connect with my culture and was drawn to the sensory experience of the kitchen,” Murillo noted.

After graduating from Texas Culinary Academy, he set his sights on Chicago in order to cook under his idol, Chef Rick Bayless. Murillo’s career kicked off at Bayless’ James Beard Award-winning Frontera Grill and

Xoco. To learn about farming and hyper-seasonal ingredients, Murillo travelled west to cook at California restaurants Nopalito and Mateo’s Cocina Latina.

“After leaving Frontera, I went west to the Bay Area of San Francisco to better connect with and understand the growing and raising of the products we were using daily,” Murillo detailed. “I immersed myself in the farm to fork culture of the region. I returned to Texas, working at the fine dining restaurant FT33 in Dallas, where I sharpened and refined my skills. While there, I set up a stage at the recently opened Grace in Chicago and was offered a position. While there, I was able to explore my creativity and push myself in ways I had never before and become a sous chef. I next became a senior sous chef at Sepia, where my culinary and creative voice grew clearer before joining the North Pond team in 2020.”

In 2012, he returned to Dallas, where he worked his way up to lead line cook at FT33 before returning to Chicago. He bolstered his fine dining experience as sous at the Michelin-starred Grace and Sepia then used his connections to consult for a spell. By 2020, he was ready to fill the shoes of North Pond Executive Chef Bruce Sherman.

“From Texas, I set my sights on Chicago and got an internship at Frontera Grill,” the Windy City toque added. “While I had worked at other

kitchens, working there felt like the true beginning of my professional career. There I developed a strong work ethic and learned the importance of remaining humble and staying involved in the kitchen, no matter your position.”

Murillo made the move seamlessly to the Michelin starred North Pond. His leadership in the kitchen enabled the waterside restaurant to maintain

the Michelin star it had earned shortly before his arrival using ingredients from his rooftop garden, the plates reflect an inquisitive spirit and subtle nods to his heritage — while staying true to North Pond’s farm-to-table DNA.

Situated in the heart of Lincoln Park, at the edge of a pond overlooking the

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Chef César Murillo Parsnips Vichissoise with Cinco Jotas Iberico de Bellota Jamon

“That type of dedication and passion is noteworthy. I was very inspired by their presentation and knew I had to use them somehow.” — Chef César Murillo

WITH STEPHANIE WILSON PAYROLL INSIDER

WHY THE RIGHT PAYROLL PROVIDER FOR YOUR RESTAURANT IS A KEY INGREDIENT IN YOUR RECIPE FOR SUCCESS

Choosing a payroll management provider and strategy for your restaurant can be a daunting task – here’s how to keep the process simple.

First and foremost, the most essential step of payroll provider selection is understanding that one size does not fit all; instead, it’s all about selecting the plan type and breadth most appropriate for your business –small, single-serve restaurants have very different payroll needs than multi-unit restaurants in the midst of heavy expansion.

At Paylocity, our open-architecture system permits restaurateurs to adopt a plug-and-play strategy in which they can incorporate other more niche-specific operators, like Harry and 7Shifts, into their operations without the API-set up headaches that come with using a closed system. You need to find an openarchitecture system that allows you to tailor payroll management to the needs of your business.

Providing a thorough and easy-

to-read labor distribution report is another hallmark of a good payroll provider. Most payroll providers use simple payroll registers that fail to compartmentalize data by employee class or restaurant location. Our restaurant client base has continually pushed us to simplify those reports.

Restaurants employ all different kinds of people, from $10/hour hostesses to $15/hour servers, and it’s important that a labor distribution report breakdown wage and hoursworked statistics into a detailed report to ensure proper labor force allocation.

In fact, again with the input of the marketplace, we created a payroll data converter, which saves you the

restaurateur the headache of having to manually convert data from your point-of-sale provider to align with the specifications required by your payroll provider. Extracting a labor data file from a POS company, and then converting that data to bring it into the payroll provider’s software is tricky and time-consuming; Paylocity’s converter software takes the file – no matter the format – and scrambles the information, allowing for automatic and seamless conversion into Paylocity’s labor data file format.

Building a close relationship with your salesperson is crucial to ensuring proper payroll management –they should know the ins and outs

of your account, and are also often well-versed in tax form preparation and your state and local regulations. Fostering these open lines of communication from the outset of the client-provider relationship helps establish expectations for what an operator should rely on a payroll provider to do for them.

The next key that a restaurant needs to look for is the knowledge that a payroll provider can provide service that can shoulder the entire burden of tax form preparation if necessary. You’re not looking to replace you accountant but there’s a lot of peace of mind in knowing that everybody is on the same page and can provide backup when needed.

The next key element is on-going education that your payroll provider can offer you and your restaurant’s management team. We. Have actually taken it to another level by offering an education service called PEAK (Paylocity Education and Knowledge) to help reassure restaurateurs that their payroll operations are being managed appropriately. The service essentially serves as a giant ‘internal Google’ or encyclopedia and can help answer questions about state and local regulations; when opening a location in a new state, for example, PEAK is a valuable resource to ensure compliance with new tax and legal codes.

Another important task reliable payroll providers should be able to perform with ease is the implementation of custom calculations, which

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Scripting other important employee activities also falls into the realm of custom calculations, from managing the payment of weighted overtime to accounting for breaks and meals during a shift.

WILCOX LED RAR BRINGS CRUCIAL DATA TO RESTAURANT VENDOR COMMUNITY

The restaurant industry is back on track with multiple new openings every week. Many see this new era as the golden age of restaurants driven by landlords across the nation that now see restaurants as an essential building block.

Purveyors with food/beverage or equipment & supplies and a full set of business service from insurance to banking have an unprecedented opportunity to build and to add customers to their portfolio.

With that in mind, an innovative entrepreneur: Rick Wilcox has simplified access to those Coast to Coast restaurant openings. Wilcox has created one of the nation’s most comprehensive data basses of new restaurant openings: The Restaurant Activity Report (RAR).

RAR is a company that provides data on new restaurant openings and trends in the industry. Their data is valuable to restaurant, who use it to make informed decisions about new business opportunities and changing market conditions.

Wilcox and his team led by marketing director Kari Warner have taken a close look at the the trends impacting the restaurant and food service industry.

One of the biggest questions on everyone’s mind is whether takeout and delivery services are here to stay. “While some restaurants may scale back their services, both takeout and delivery will remain options for current and new eateries,” Wilcox noted. “Delivery and takeout were growing in popularity even before COVID-19, but the pandemic has accelerated this trend. Now, with more consumers moving to hybrid work weeks, these options

have become essential for many restaurants’ survival.”

The value The Restaurant Activity Report (RAR) subscribers comes from the data base’s ability to read between the lines. “With the rise of food delivery services, the aggressive pricing of 3rd party providers, many restaurants are considering building their own in-house delivery service,” Warner said. “Building an in-house delivery service can provide restaurants with greater control over the delivery process, improve customer service, and potentially reduce costs associated with third-party delivery services.”

RAR’s trend analysis also predicts that touchless technology will become even more prevalent in the industry, with robotics playing a big role. “We actually offer an out -

bound eblast program and one of our participating companies build robots to be used as wait staff, Wilcox explained. While this is an interesting development, it’s also a bit scary. The traditional definition of hospitality is one person to another person, and robots may take away from that. However, it’s a sign of the future of restaurants continuing to evolve and implementing more touchless options wherever possible.”

Many vendors who subscribe to RAR, use it to read trends of what cuisines are on a growth curve. “There are more quick-serve restaurants than fast food places,” Warner detailed. “There has also been a rise in new, independent restaurants, which now make up a significant portion of new restaurant open -

ings. These independent restaurants often cater to niche markets, such as vegan and health-focused consumers. As more consumers become health-conscious, these types of restaurants have become more popular.”

RAR is also a go-to for a read on the traditional brands in the marketplace. “Existing brands, have used the softening of the commercial retail marketplace to their advantage,” Wilcox said. “They are always expanding and opening new locations, in many cases it has given them the opportunity to upgrade their space in existing markets to higher performing locations.”

RAR is an essential resource for anyone looking to sell or market their products or service to restaurants or foodservice operators. The on-line service provides weekly updates of valuable data to vendors and suppliers to identify which brands are expanding and where, allowing them to target their marketing efforts effectively. “In a challenging environment like the one we are in, having access to reliable data and analysis is more important than ever, and RAR is helping to provide just that,” Wilcox concluded.

Rick Wilcox is a seasoned veteran in the food industry, with over 30 years of experience working with foodservice magazines and owning an online gourmet kitchen store. In an effort to bridge a gap in the market and provide valuable insights to vendors and suppliers, The Restaurant Activity Report (RAR) has become a vital resource for the food/ beverage or equipment & supplies industry professional looking to reach the restaurant and foodservice community.

“We actually offer an outbound eblast program and one of our participating companies build robots to be used as wait staff.” — Rick Wilcox

Booth #4031

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE SCOOP

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

DEVASHISH SAXENA JOINS

IMPERIAL DADE AS CHIEF DIGITAL OFFICER TO SUPPORT COMPANY’S CONTINUED GROWTH

Imperial Dade, a leading distributor of food service packaging and janitorial supplies, announced that Devashish Saxena has joined the company as its first Chief Digital Officer. He will be focused on identifying how the organization can use the latest digital technologies to create a worldclass omnichannel customer experience powered by data science.

For over 20 years, Devashish Saxena has built digital organizations and guided them in making

data-driven decisions to deliver business impact. With a software engineering background, Devashish focuses on human beings and their role in the digital journey.

Most recently Devashish led digital transformation as Vice President, Chief Digital Officer at PPG, a Pittsburgh-based coatings manufacturer. Prior to his time at PPG, Devashish served as Vice President,

Global Digital Business and E-commerce at Rexel, a France-based omnichannel distributor of electrical supplies. Prior to Rexel, he led the digital journeys at UK-based Premier Farnell (now part of Avnet) and Texas Instruments in Dallas.

“Devashish is an excellent addition to our organization, contributing his expertise and passion to further develop and execute our digital strategy,” said Charlie D’Elia Jr., Chief Commercial Officer of Imperial Dade. “Digital transformation has a critical role to play in our disciplined growth plans, and his experience and leadership will be invaluable in the years ahead.”

“I am so happy to join the amazing team at Imperial Dade,” said Devashish. They are passionate about serving our customers and are doing so in a familial and entrepreneurial manner. I really appreciate the warm welcome from everyone I have

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Devashish Saxena

met thus far and look forward to leading the company on its digital transformation journey.”

RATIONAL USA FORMS PARTNERSHIP WITH PMR REP GROUP

So it is only fitting that those who he touched will remember him with a newly created Memorial Golf Outing.

Cattani, the late CEO of Restaurant Associates, was an avid supporter and Board member of New York Common Pantry. Their agenda to reduce hunger and promote dignity, health and self-sufficiency were near and dear to Dick’s heart. He valued helping those less fortunate in the community and that commitment will live on through this new event.

On June 26th, New York Common Pantry and Restaurant Associates will present The Dick Cattani Memorial Golf Outing. The event will take place at the legendary Tuxedo Club in Tuxedo, NY.

New York Common Pantry works toward the reduction of hunger and food insecurity through an array of programs that function to establish long-term independence for those we serve. Its whole-person approach starts with food provision through the distribution of nutritious, fresh food pantry packages in Choice Pantry and hearty balanced breakfast and dinner in the Hot Meals program. Supplemental food is provided to seniors aged 60 and older through its Nourish. Initiative.

accolades and awards throughout his career.

COALITION FOR PLANT-BASED FOODS IN HOSPITALS OFFERS NEW VIDEOS SHOWING FREE RESOURCES

The five members of the Coalition for PlantBased Foods in Hospitals have produced videos showing the free resources each member offers. Founded in 2020, the coalition’s goal is to help hospitals increase plant-based meals in their food service offerings to improve patient and staff health. The coalition consists of Oldways, Physicians Committee for Responsible Medicine, and Meatless Monday.

SCOOP heard that RATIONAL USA is honored to welcome their newest rep partner, PMR. With decades of industry experience, complimentary lines of heavy equipment, and their extensive outside sales, inside sales support, and culinary support, PMR offers customers some of the best resources in MAFSI Region 14 (AR, LA, MS, TN).

PMR’s commitment to sales and customer service excellence is recognized throughout the industry. RATIONAL USA is looking forward to a fruitful partnership:

“We’re extremely excited to welcome PMR to the RATIONAL family. With over 50 years of experience in the market, along with their solid reputation, we’re confident that collectively we’ll be able to strengthen the RATIONAL brand while driving sustainable sales growth in MAFSI Region 14,” says Ryan Elsen, Vice President of Street Sales for RATIONAL USA.

For more information on PMR, visit their website at pmreps.com.

LEGENDARY CATTANI TO BE REMEMBERED WITH INAUGURAL GOLF EVENT

SCOOP knows that other than playing with his grandchildren or reaching out to help somebody, the one and only Dick Cattani loved to play golf.

NY Common then dives further to address the reasons for food insecurity with case management services through the help of Help 365, which assists Pantry visitors in gaining access to resources, and Project Dignity, which connects homeless visitors to resources. The third vital element in our whole-person approach is education offered through Live Healthy! program. Live Healthy! teaches children and adults about the importance of a nutritionally sound diet and active living, as well as provides them with the skills necessary to make healthier choices for their families.

Dick Cattani was a legendary figure in the hospitality industry.

As the CEO of Restaurant Associates (R/A), a member of Compass Group, he built the company into one of the nation’s premier on-site dining management company. Giving back to the hospitality community was extremely important to Dick.

He personally and professionally supported many organizations and causes as well as mentoring young professionals and at- risk youth. He received many

Each coalition member offers unique support services that aid hospitals and healthcare services in increasing plant-based meals for their staff and patients. The videos help bring to life the health and environmental benefits of plant-based meals and how hospitals play a critical role in affecting dietary change.

Oldways coalition representative Sharon Palmer, MSFS, RD, said, “In our video, I introduce Oldways Plant Forward Plates Healthcare Toolkit. It provides 40+ dietitian-created recipes, menus, ordering guides, and additional guidance for adding 100% plant-based meal options to hospital menus.”

Anna Herby, DHSc, RD, CDE, Physicians Committee for Responsible Medicine, said, “Our video describes how our prevention through nutrition can be a part of every hospital’s menu. We have free recipes and educational materials to share with any hospital interested in making menu changes.”

According to Karla Dumas, RDN, LDN, VP of Farm Animal Protection at HSUS, “The Humane Society of the United States’ Food Service Innovation Team offers virtual culinary trainings, howto videos, marketing materials, menu evaluations and greenhouse gas assessments. Our video describes free virtual culinary nutrition workshops for healthcare professionals, identifying strategies that empower hospital food service providers to add more plants to their patient and staff/ visitor menus.”

Meatless Monday Associate Director Joy Lehman remarked, “Our Meatless Monday video promotes a simple message: one day a week, cut out meat for personal health and the health of the

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Dick Cattani

The PMR Team

planet. Our campaign provides free evidencebased resources and creative materials that encourage hospital staff and patients to eat more plant-based meals - which research shows help reduce the risk of some chronic diseases such as type 2 diabetes and heart disease.”

The Coalition for Plant-Based Foods in Hospitals videos are available at https://oldwayspt.org/ coalition-plant-based-food-hospitals.

The videos highlight how hospitals can have an impact on the healthcare system by embracing plant-based menus for patient health and satisfaction and for environmental sustainability.

CALIFORNIA MAY BAN FIVE FOOD ADDITIVES

SCOOP learned that California may become the first state to ban the sale, manufacture, and distribution of foods that contain chemicals linked to increased cancer risk, reproductive harm, and behavior issues.

The five chemicals are: red dye number 3, titanium dioxide, potassium bromate, bromated vegetable oil, and propylparaben. Titanium dioxide is used in many candies, including Skittles, and potassium bromate is used in some breads.

These chemicals have already been banned in Europe, and potassium bromate has also been banned in China and India. Red dye number 3 has been banned in the U.S. for use in cosmetics.

CHIPOTLE PILOTS SUSTAINABLE RESTAURANT

SCOOP heard that Chipotle Mexican Grill recently revealed the design for an electric restaurant that maximizes energy efficiency in its equipment and systems and uses renewable energy from wind power and solar through the purchase of certified renewable energy credits. The company piloted these features in a restaurant in Gloucester, VA, and Jacksonville, FL, with a third location opening this summer in Castle Rock, CO.

The new restaurant design will help Chipotle progress toward its science-based targets to reduce direct and indirect greenhouse gas emissions by 50 percent by 2030 compared to a 2019 baseline.

The company plans to expand the new format to 7,000 North American locations. To achieve this goal, more than 100 of its new locations in 2024 will implement all-electric equipment and some additional elements from its new design.

“With our aggressive development goal in North America, we hold ourselves accountable to

reduce the environmental impact of our restaurants,” said Laurie Schalow, chief corporate affairs officer at Chipotle. “We are aiming to incorporate some elements of our responsible restaurant design into many of our new restaurant openings going forward.”

Key features of Chipotle’s design concept include:

• Rooftop solar panels, where feasible

• All-electric equipment and systems to replace gas power

• Heat pump water heaters

• Smaller electric cookline and improved exhaust hoods

• Energy management systems

• Biodegradable cutlery, straws, bowls, cups, and lids

• Electric vehicle charging stations at select locations

BARRY CALLEBAUT OPENS

NYC CHOCOLATE ACADEMY

SCOOP heard that the Barry Callebaut Group, the world’s largest manufacturer of high-quality chocolate and cocoa products, is proud to launch its second CHOCOLATE ACADEMY™ center in the United States, located in the heart of New York City. This new facility serves as a creative space where chefs and artisans can develop their talent and skills. The CHOCOLATE ACADEMY™ cen -

ter NYC is part of the wider CHOCOLATE ACADEMY™ center network which now has 27 academies across the globe.

The new CHOCOLATE ACADEMY™ center is in the Meatpacking district with Nicoll Notter as Head Chef. Chef Notter is the son of two pastry chefs. At age 21, Nicoll won Pastry Chef of the Year for the United States, being the youngest person to win the competition. In 2020 as captain of the Swiss National Team, Nicoll and the team won 1st place in the Coupe d’Europe held in Paris.

Amy Heitkamp, VP & GM Gourmet Americas at Barry Callebaut, said: “New York City has a long history with the chocolate industry, dating back to the early 1900s. We are seeing a resurgence of chocolate culture in New York with the craft-chocolate movement and small bean-to-bar factories. We are proud to share chocolate culture and empower chefs to craft at their best; we partner with our customers to create the chocolate treats of tomorrow.”

Steve Woolley, President & CEO Americas at Barry Callebaut, added: “New York City continues to be a core place of growth and culture for the Americas. We look forward to serving as the premier place of chocolate and cocoa innovation in a city with a long-standing food culture. In Region Americas, we currently have five CHOCOLATE ACADEMY™ centers which hosted over 13,800 participants in 2022. We are thrilled to open our

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One of the sustainable restaurant outposts from Chipotle

sixth location in a city with such deep ties to chocolate indulgence and cannot wait to get chocolate professionals in the door to learn from our bestin-class instructors and chefs.”

LOEWS CHIEF TISCH AND CHEF BOLOUD LEAD LIST OF CITY HOTEL HONOREES

SCOOP learned that luminaries and executives from the hotel and tourism, Broadway, and restaurant industries, will gather on Monday, May 1, 2023 at the “Red Carpet Hospitality Gala,” an Annual Dinner hosted by the Hotel Association of New York City Foundation (HANYC Foundation). The event will feature a dazzling live performance from Adrianna Hicks, star of Broadway’s SOME LIKE IT HOT. The fundraiser will take place at The Pierre Hotel in Manhattan. Proceeds support the HANYC Foundation’s charitable goals.

The event will be co-chaired by Vijay Dandapani, President and CEO, Hotel Association of New York City; Heather Davis, Chair, Hotel Association of New York City Foundation; and Fred Grapstein, Chair, Hotel Association of New York City. The evening will

offer a cocktail reception, dinner, live musical performance, and an award presentation. The event’s Marquee Speaker will be Tyler Morse, CEO, MCR.

Leading the all-star list of honorees is hotel visionary Jonathan M. Tisch and celebrity chef/restaurateur Daniel Boulud. The HANYC Foundation will honor Arash Azarbarzin, Chief Executive Officer, Highgate, with the Hospitality Award; Tisch, the Executive Chairman, Loews Hotels & Co, with the Lifetime Achievement Award and Boulud, Chef & Restaurateur, Co-President of the Board, Citymeals on Wheels, with the Humanitarian Award.

Co-honoree Tisch has led Loews’ expansion and emergence as a prominent and respected hotel company with a widely praised culture that embraces the power of partnerships – with team members, guests, communities and owners. He was voted “Hotelier of the World” by HOTELS magazine. Recognized as a statesman for the multi-billion- dollar travel and tourism industry, Tisch is a leader both nationally and locally. For nearly six years Jon was Chairman of NYC & Company, the city’s official tourism agency, and was Chairman of New York Rising, established to bring back visitors and revive the economy after 9/11. Tisch is the author of three best-selling books: The Power of We: Succeeding through Partnerships; Chocolates on the Pillow Aren’t Enough: Reinvent-

ing the Customer Experience; and Citizen You: Doing Your Part to Change the World. He was the host of the Emmy nominated television series Beyond the Boardroom.

Also highlighting the list of honoreee Daniel Boulud is a French born chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, the Berkshires and Dubai. He is best known for his eponymous restaurant Daniel, in New York City, which currently holds two Michelin stars.

Established in 1878, (HANYC) the Hotel Association of New York City, Inc. is one of the oldest professional trade associations in the nation. Today the Hotel Association of New York City is an internationally recognized leader in New York City’s $7 billion tourism industry, representing nearly 300 of the finest hotels with over 80,000 rooms and approximately 50,000 employees.

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RESTAURANT AND CHEF NEWS:

CHICAGO, IL:

Acurio International, the foremost global restaurant company specializing in Peruvian cuisine, and for many years a leader in the promotion of Pisco and an innovator in its use, has appointed Mike Ryan as its new Corporate Beverage Director. With over 20 years of experience in the hospitality industry, most recently, he served as the National Director of Bars at Kimpton Hotels & Restaurants. In his new role, he will oversee Acurio’s global beverage program across all locations in the USA, LATAM, Europe, and the Middle East including the La Mar brand, Tanta, Yakumanka and the new concept Jarana. He will be responsible for developing new and exciting beverage offerings, creating training programs for staff, implementing organizational systems, and ensuring that all locations are upholding Acurio International’s high standards for quality and service.

MIAMI, FL:

Constellation Culinary Group (CCG) announced the appointment of Loris Navone to Executive Chef at Verde restaurant located inside the Pérez Art Museum Miami (PAMM). The chef, who brings global experience to the waterfront restaurant, has launched a new locally-sourced and seasonal menu that is inspired by PAMM’s rotating art exhibitions that are showcased throughout the season. Navone launched his formidable hospitality career studying at the Culinary Institute IRFoP in Trieste, Italy, before taking on a wide variety of high-profile positions spanning Italy to Singapore, and Washington, D.C., to South Florida. One of many career high points is his contribution to winning BRAVO TV’s Best New Restaurant competition for Dolce Italian at Miami Beach’s Gale Hotel during his tenure as Chef de Cuisine in 2015.

NEW YORK-FIVE BOROUGHS:

-Mercer Street Hospitality will move into what had been Olives to open a seafood restaurant, plus two bars in the W Hotel Union Square.

- Jordan Andino, an alum of Spago and the French Laundry, has opened Carriage House in Manhattan, a restaurant where butter candles melt into a dipping spread.

-Greywind, near Hudson Yards, is Dan Kluger’s new restaurant with an attached bakery that turns into a chef’s counter at night, and a cocktail bar. Caitlin Giamario an alum of Kluger’s Loring Place and Boulud Sud is the Executive Chef.

-New to the Citi Field ballpark for the 2023 season are specialty menus and items from Food Network personalities Sunny Anderson, Marc Murphy and Chocolatier Jacques Torres.

DALLAS, TX:

Proudly celebrating its Centennial Year, Le Meridien Dallas, The Stoneleigh, will be hosting monthly activities including wine dinners, Yogarita, artisan pop-ups, and poolside events on its lawn. A speakeasy will take place in May, June, and September in high-style evocative of the actual prohibition era in Dallas. In October of 2023, hotel guests, friends and family, and the community of Dallas will gather to commemorate 100 years of the history of The Stoneleigh with a celebration embodying the heart and character.

MEMPHIS, TN:

Chef Billy Boyle has been appointed Area Executive Chef of the Hyatt Centric Beale Street Memphis and Caption by Hyatt Beale Street Memphis. In his new role, Boyle oversees all culinary day-to-day operations, banquets and catering, and overarching food and beverage programs for both hotels.

FIORITO ON INSURANCE

result in identity theft and financial information.

As the cost of data breach recovery continues to rise each year, it’s hardly difficult to recognize the cost benefits of protecting a business from cyber risks by properly training staff and enforcing up-to-date best practices for cybersecurity.

Employees can be your best defense against a cyberattack, but also among the easiest targets for cyber criminals. Giving your employees proper cyber risk training can help limit the impact of an attack.

Here are ten steps to help your employees become savvy cyber defenders:

• Educate employees on your data incident reporting procedures.

• Teach your employees how to identify suspicious emails and links:

• Develop a list of trending email

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scams.

• Train your employees to create strong passwords.

• Instruct employees to lock their computers and to back up data.

• Instruct employees to use only authorized software.

• Teach your employees to understand their role in data security.

• Train employees to be conscientious about email usage.

• Educate employees on the proper use of social media for work purposes.

• Share your mobile device policy.

Working with a knowledgeable insurance specialist, who understands these emerging risk and compliance exposures and negotiates coverage that is customized towards your needs, is key in procuring protection and preventing additional disruption to your business.

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dramatic Chicago skyline, North Pond can easily claim the loveliest setting in the city. The structure that houses North Pond was built in 1912 as a warming shelter for ice skaters and has been redesigned according to the Arts and Crafts tradition. The Arts and Crafts ideal is also found throughout North Pond’s culinary style.

Drawing inspiration from the local market, Chef Murillo and Pastry Chef Laura Thomasson utilize exceptional ingredients at the height of their season. North Pond supports small, local farmers, growers and producers and treats their product with respect and care in the kitchen. The path from earth to plate remains clear and our cuisine reflects the decor of the dining room – layers of subtle craft beneath a simple decorative style.

As with so many of the nation’s leading chefs, Murillo understands the importance of access to top quality ingredients. “It was a crazy time to be opening up a restaurant again and for the first time as an Executive Chef. Chase, my Chefs’ Warehouse rep, understood that and went out of his way

to make that transition much easier. He took the time to get to know us and what we wanted moving forward and guide us through what has worked at North Pond in the past.”

“He has always been there for us and brings thoughtful advice, and I appreciate that he also understands the industry from within,” Murillo continued. “One day he brings along the 5J reps. They spoke with such passion and knowledge about their product. That type of dedication and passion is noteworthy. I was very inspired by their presentation and knew I had to use them somehow. That’s how my signature dish with the Chefs’ Warehouse developed, which is the Parsnips Vychissoise with Cinco Jotas Iberico de Bellota Jamon came to be.”

“I love the sensory engagement of cooking, creating, finishing a dish, and finding ways to blend elegance with simplicity on the plate. My style is driven by the season, grounded in vegetables, and thoughtfully curious,” Murillo concluded.

CHEF CESAR MURILLO

By Bill Hossain

GOJO INDUSTRIES SEEKS TO GUIDE INDUSTRY WITH SUSTAINABLE VALUE STRATEGY

Since World War II, when Goldie and Jerry Lippman went in search of a better way to help rubber factory workers clean tar and carbon black off of their hands, the legacy of GOJO has been to create a better/safer life for all. A generation later, the spirit of GOJO’s founders continues with a commitment to lead the industry’s approach to sustainability.

The manufacturer of Purell hand sanitizers and a top supplier of hygiene and skin care products, GOJO Industries, has adopted a proactive stance towards sustainability and is putting in place a refreshed sustainable value strategy that not only benefits the environment but also directs the sector towards more ethical practices.

To gain a deeper understanding of that initiative, we sought out the Senior Manager of Sustainability for GOJO, Dylan Beach. We asked him about their initiatives toward a more sustainable future and how they are trying to address environmental issues head-on with their Sustainable Value Strategy.

Beach, whose background is in wildlife biology, has been working with GOJO Industries for over 5 years now. He found that the best way to preserve nature was to build his career with a company that was trying to be bold in sustainability, like GOJO, and could truly make a difference.

When he joined the company, GOJO was in the middle of its’ second sustainable val-

ue strategy. His focus in those early days was to support the company’s sustainable chemistry goals. GOJO ended the goal period by reducing chemicals of concern by 64% – surpassing the goal – and increasing the sales of its third-party sustainable certified products to 72% of the portfolio. It set them in a strong position to develop a robust and ambitious set of sustainable value goals for their third time.

“The thing that restaurant operators should be asking themselves is: which of my suppliers are doing the most for sustainability,” Beach noted. “Which of them are on this journey and are truly working to reduce their plastic pollution and carbon footprints?”

Product design and innovation are

one of the main ways that GOJO Industries’ sustainable value approach may help restaurants. For instance, the business created the SMARTFLEX™ bottle technology, which uses less plastic than conventional bottles and is simpler to recycle. Restaurants may support sustainability and lessen its impact on the environment by using these products.

As part of its commitment to protecting the environment, GOJO committed to set what is called a Science

Based carbon reduction target, which will result in substantial greenhouse gas emissions by 2030 and reaching net zero emissions by 2050. GOJO is funding energy-efficient and renewable energy technologies in order to meet this objective. Restaurants may lower energy expenditures and consumption by putting these similar techniques into practice.

As part of the company’s holistic view of sustainability, GOJO is dedicated to fostering social responsibility in addition to lessening its environmental impact. One of its sustainable value pillars focuses on supporting its team members and advancing its Diversity, Equity, and Inclusion efforts. Fair labor practices have long been implemented by the business, and a Supplier Code of Conduct outlining moral and ethical behavior for suppliers has been in place since 2017. Your restaurant can encourage social responsibility and work towards a more sustainable future by working with suppliers who share these same values.

GOJO Industries is leading the industry towards more sustainable practices in addition to developing a sustainable value strategy within its own operations. They are contributing to the development of a more sustainable future for the sector by

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“Which of them are on this journey and are truly working to reduce their plastic pollution and carbon footprints?” — Dylan Beach

from page 66 GAS

ed that a ban on natural gas or effort to curtail the use of natural gas has spread to 70 communities in California, and even to Seattle and New York City. “This is a movement that can’t be stopped,” she said. “They’ve conflated a 1970s regulation about the efficiency of appliances with what kind of materials can come into our house. We did not change appliances, we changed the source of fuel that can come into new buildings.”

Gas stoves are in the spotlight in America’s culture wars, as more Democrat-controlled cities move to limit their use, citing indoor pollution concerns and climate policies that aim to phase out fossil fuels in favor of carbon-free electricity.

In January, comments from the federal Consumer Product Safety Commission that “any option is on the table” to regulate gas stoves sparked outrage from conservatives who said

PLANT BASED

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been a big shift in my diet, but I find myself feeling better abstaining from animal products. From a chef’s perspective, it’s an opportunity to work with just plants and develop more creative ways with natural ingredients. It challenges your skills and techniques beyond what you’ve been taught in the professional kitchen. The demand is here to stay, but people want cleaner ingredients.

I understand that many of your clients ask you three questions when you begin consulting with them. Could you share the answers you give them?

• What are the key considerations for a plant-based menu development? How big should the menu be?

Some key things to consider include flavor profile, cuisine, type of eating experience (grab and go, etc.), processed vs. minimally processed products, price point and volume expected. The size of the menu varies on the size of the kitchen and staff. From a creative perspective, I’d like to understand the concept fully and the story

it amounted to government intrusion in people’s homes. The White House has said that President Joe Biden doesn’t support a ban on gas stoves.

The ruling in Berkeley last month does not affect the majority of cities and counties that have already banned or curtailed natural gas through building codes that meet certain federal requirements and are allowed by the decision, environmental groups said. Other municipal policies to regulate gas distribution and air emissions are not impacted either.

About two dozen cities may be at risk because they are constructed similar to Berkeley, according to the Building Decarbonization Coalition, a nonprofit aimed at eliminating fossil fuels. They include San Francisco, Los Angeles and Oakland. But not all agreed the ruling negated their city’s ordinance. “San Francisco’s or-

dinance differs from Berkeley’s and remains in effect,” said Jen Kwart, spokesperson for the office of City Attorney David Chiu.

Judge Patrick Bumatay wrote in the 3-0 Ninth Circuit ruling that a local ordinance that bans appliances such as gas stoves “impacts the quantity of energy” they consume, which is under federal regulation. The ruling overturned the decision of a judge in a lower court in 2021, dismissing the case because city officials were not trying to regulate energy efficiency for appliances but only the fuel they used.

One likely next step is to seek a rehearing with a larger panel of 11 judges on the appellate court that might lean more liberal, said Josh Blackman, a professor at South Texas College of Law Houston.

The three judges in Monday’s 3-0 ruling were selected at random, and

include Bumatay and Judge M. Miller Baker, who is visiting from the U.S. Court of International Trade. Both are appointees of former President Donald Trump, and the third, Judge Diarmuid O’Scannlain, was appointed by former President Ronald Reagan. The panel was “a very strange trifecta, that’s just a matter of statistics,” Blackman said. The Ninth U.S. Circuit Court of Appeals includes California, Washington state and seven other states in the western region, and helps set legal precedent on some of the country’s biggest issues, including gun control and labor.

Last year, the California Air Resources Board voted to ban sales of new gas furnaces and water heaters in 2030. Last month, the Bay Area Air Quality Management District adopted rules to phase out and eventually ban the sale of gas water heaters and furnaces.

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behind it.

• What are the cleanest products / brands to use? What’s worth doing things in-house?

For the most part, I always lean on making most things in-house to control the food cost and quality of the food. It’s always helpful to have some reliable and trust-worthy purveyors that can secure for you some consistent ingredients with a competitive price and less volume restrictions. If you need to rely on processed products, I would avoid using brands with ingredients containing methylcellulose, carrageenan, seed oil, and gums. These ingredients are used more for function and can cause inflammation, stomach issues, and other ailments.

• How do I launch my plant-based menu effectively?

Do your research and taste what’s out there first. Talk to other business owners and understand their approach to their menu and see what things they found difficult or challenging. Execute numerous tastings

for people to gather feedback. Become friends with your food sources and understand where their products come from. Research other brands to see what products are available and see if they align with your expectations on taste, ingredients, and cost.

Launching a plant-based menu is similar to launching any normal menu. It’s a business at the end of the day and you need to make some good margins in order to survive. More importantly, be critical and selective when it comes to establishing your team - they are the heart of the operation, and it all needs to come together in order to sustain the quality of food that you want to sell. The last thing I would say is make sure there is a story behind the concept - what will get people interested in your approach to “plant-based” food and where do the roots stem from.

To contact Mario Rodriguez and learn more about Bootleg Avocado services, go to: https://www.bootlegavocado.com/

six-burner range tops and additional brick-and-mortar locations can lead to bottom-line savings “in the hundreds of thousands,” Williams outlined, “which has incredible implications for expenses, and the environment. “Large restaurant chains can save into the millions, you can discover your savings with their gas calculator at https://www.vtburner. com/gas-savings-calculator/. With an expanded line of VT Burner products available, they are the right choice for your restaurant.

VT Burner is currently releasing a next generation of high-efficiency burners that will be used in griddles, range tops, charbroilers, fryers, stock pots and woks. Despite the simple nature of making a retrofit into a range, Williams recommends purchasing the technology from a manufacturer already certified with VT Burner.

VT Burner works with some of the largest manufacturers across the globe, you can learn more about them at vtburner.com.

VT BURNER

and being more educated in spices overall by the general public. Generally, POC chefs have always been immersed the use of spices particularly South Asian and Chinese Chefs. What I’d like to see is more interchange of methodology between cultures in how they use their spices, particularly cultures with deep histories of using them.

Chef Ashleigh Shanti: I’ve noticed spices being widely used in more nontraditional ways. Beyond proteins, I’m seeing spices make their way onto popcorn, nuts and even desserts.

What are some of the challenges facing chefs using spices?

Assil: I think it’s hard to source good spices that are affordable but really premium. With the cost of everything going up, this makes the challenge even harder. So then other factors have to come into play to help chefs make sure their investment is worth it.

Chung: Just as with other aspects of cooking, it’s always about balance. You want the spice(s) to be apparent but also not overpowering.

Kung: Sourcing, the pandemic has taught us that the world’s shipping routes hang in a delicate balance and even when things are fine, ethical sourcing is also difficult. Luckily, we have brands who have that built into their ethos making it easy for cooks to make more informed decisions. Sourcing is also a factor that affects potency and freshness which is the entire point of whole natural spices.

Shanti: The biggest challenge in sourcing spices is ensuring they’re ethically sourced and that those spices are making into your hands at their freshest

How is B&B an important partner in the chef’s menu process?

Assil: B&B has always been attentive to the chefs needs since they have firsthand experience in the industry. They are generous and let you sample a lot to find the right fit

of their spices with the flavor profiles of your food. They are master foragers and only bring us the best quality spices.

Chung: What’s great about B&B is they bring spices with profiles that are super unique. For example, I was previously never a great fan of cumin. I always found it overpowering. But the Wild Mountain Cumin is softly aromatic but still super flavorful. These new flavors can be super inspiring when working on new menu ideas.

Kung: A chef values reliability more than any other thing in the kitchen whether it be from their staff, their vendors, or their ingredients. Enough things go wrong in a restaurant that any source of stability is a welcome addition to the workflow. B&B delivers quality with consistency which is the foundation of their value.

Shanti: I choose spices for a dish to enhance and compliment my food. B&B has a reputation of delivering spices at their peak flavor making the menu planning a breeze.

There’s a shift in the way consumers are eating, how are you using spices today?

Assil: Less is more-- I find that spices for garnish go a long way the B&B spices are so beautiful and fragrant that seeping them in oils or simply sprinkling them on top goes a long way!

Chung: It’s a lot about blends these days, and again balance. Just using one spice is too “one level.” It’s a great way to elevate flavor, and interest, by using a combination of spices.

Kung: As a Chinese American chef, the shift is towards me. My cooking has been constant but curiosity of the public at large and the desire to allow POC Chefs and Cooks to speak for and represent themselves is opening more minds to our cuisine. We are not changing anything, we are the change.

Shanti: Spice-forward food has always been my thing. Nowadays, I find myself finding more creative

ways to insert fun spices throughout every element of a dish.

Which spice(s) are you planning to use for your Spring dishes?

Assil: Cured sumac, za’atar, silik chili, khalta harra

Chung: We use a blend of coriander, fennel, and cumin for our cauliflower dish. And white pepper, five spice, and garlic powder in our new meatball dish. We also use a blend of black urfa chili, silk chili, cobanero chili, coriander, cumin, fennel, cardamom, and black pepper in our chili crisp.

Kung: Coming from Michigan, I look forwards to garlic scapes, morels, radishes, and heirloom greens. Ramps if they’re sourced ethically. Spring in Michigan really is the starter course of the farming season. It’s all about the summer and fall here. So with these I would say my Shimmer Salt with B&B to bring out the brightness of greens and Earthy cumin and cumin based blends for mushrooms with butter.

Shanti: This Spring, I’ll be leaning into rubs and blends for grilled proteins like my Kitchen Pepper. With warmer temps come more opportunities to highlight produce and allow them to shine using single ingredient spices like sumac or coriander.

Are you using spice blends to create menus that introduce customers to unique dishes?

Chung: Five spice is by no means a new mix, or unique to B&B but it is not a well-loved mix. It tends to be overpowering. But B&B’s five spice blend is subtle and still super flavorful. We are using it in our new meatball bowl for the spring as well as in an oatmeal cookie.

Kung: I’m creating the spice blends themselves. This year I came up with three blends with B&B to introduce people to blends rooted in Chinese flavors that are versatile enough to use in their own cooking with the goal of adding unexpected elements to dishes they already

make at home.

Shanti: Yes, spice blends are not only convenient to utilize but they offer complexity and depth to the simplest of ingredients.

What’s on your Spring Menu?

Assil: Spring Fattoush Salad with fava beans, spring radish, and green garlic, man’oushe with lemon garlic sauce, akkawi cheese, charred asparagus, sumac onions, and zaatar and herbed breadcrumbs; swiss chard tahini dip (mutabal salak)

Chung: We have a new meatball dish inspired by a traditional Chinese dish – lion’s head meatball, frequently served at dim sum. We season our meatball mix with white pepper, five spice, and garlic powder. The meatballs are glazed with a soy ginger sauce. And then served with charred asparagus tossed in a roasted garlic sauce. We also have, new to the menu, five spice oatmeal cookies with ginger buttercream.

Kung: First season greens and still a lot of soups and curries because spring here is still “comfort food cold”.

Shanti: I’ve got some events and pop ups on my Spring calendar where I’ll highlight Good Hot Fish’s Kitchen Pepper wings. I also have plans for a simple dish of roasted fruits wrapped in banana leaf spiced with chili flake and sea salt.

Purchasing information: Chefs can email Burlap & Barrel at wholesale@burlapandbarrel.com for samples and ordering information.

cheese), BLT (Belly, Lettuce, Tomato – slow-cooked sous vide pork belly crisped and seasoned with smoked sea salt, topped with lettuce, tomato and zesty tomato aioli) and Tot Roast Fries (an inventive Southern poutine of tater tots topped with slow-cooked shredded beef, mushroom béchamel sauce, and creamy cheese curds).

Financially, Cuisine Solutions is a smart decision too, because it enables restaurants to lock in their price with the restaurant, preventing price increases due to inflation. The model also provides flexibility in deliveries for the restaurant, as having the product pre-made prevents it from having to have multiple deliveries per week. This is a game changer for the industry and can shift entire business models as well as the profitability of restaurants in

the long term.

The biggest struggle of implementing Cuisine Solutions model is, according to Taffer, educating the staff and consumer. Because it isn’t a traditional method, staff need

to be briefed on the cooking process and what it means for their kitchen productivity. Likewise, customers who may not be aware of the model may suggest alterations that cannot be done, such as the cooking style

of a steak. This isn’t necessarily a bad thing, it just goes to show how with the rise of new techniques in the industry, there comes an adjustment period for everyone involved. However, both Jon Taffer and Cuisine Solutions are confident in their partnership and what it brings to the future of restaurants. Taffer’s Tavern DC. franchise owner and Cuisine Solutions President and CEO Felipe Hasselmann stated: “It has been a great experience for us to consult with Jon on the state-ofthe-art kitchen design for the Taffer’s Tavern concept, and we are thrilled to be a franchise owner as well.”

While the rest of the restaurant industry waits to see how this experimental model plays out, Taffer’s Tavern has clearly ushered in an era of innovation to the traditional kitchen model.

Jon Taffer (3rd R) poses with Cuisine Solutions and CREA Team Members

are essential to ensuring that your employees are properly compensated in line with their spread of hours and tip credits. In initial conversations with your payroll salesperson, make sure that they understand what those custom calculations look like for your business and state, how they’re set up, and when they’ll be live in the payroll system; your salesperson, after all, is responsible for ensuring that the implementation team does their job, and this is often the place where most payroll companies fail.

Scripting other important employee activities also falls into the realm of custom calculations, from managing the payment of weighted overtime to accounting for breaks and meals during a shift. You want these calculations to be built into your payroll system to eliminate the need to perform unnecessary manual calculations – a proper provider should implement these calculations such that you need only select the employee and enter the appropriate information (hours worked). If your salesperson is ill-informed about the construction and implementation of custom calculations in your payroll system, walk away!

As information becomes increasingly digitized, the importance of cybersecurity has never been greater. A reputable payroll provider should be able to provide you with a security document upon request. After signing a non-disclosure agreement, Paylocity sends its clients a detailed breakdown of their cybersecurity measures. Asking your salesperson

to detail their cybersecurity practices should trigger them to put you in touch with a security representative; if this process does not happen, that’s a major problem.

Selecting the right payroll provider does not have to be a giant headache. Following these best practices will ensure that you select a reliable payroll provider that will be able to develop tools tailored specifically to the needs of your restaurant – no matter the size. For more information regarding our suite of services at Paylocity for the New York area, you can call 201-208-0019 or email swilson@paylocity.com.

Stephanie Wilson has been a trusted resource for the Payroll and HR industry for over 19 years. In her role as Senior HCM Account Executive at Paylocity, she has forged a reputation as a valued partner with HR departments that really are at the forefront of emerging trends for their restaurant companies. Stephanie has become a valued partner in collaborating with many of Metro New York’s top legal and insurance providers as they look to structure best practices for their hospitality client base. The Florida Atlantic University graduate has a mission to provide service needed to make the restaurant professional feel like they are truly working with a partner, not just a vendor.

evolving demands of consumers, and invest in cooling equipment designed for long-term value and energy efficiency – not just aesthetics.

How Long Does Commercial Refrigeration Last?

When built with longevity and efficiency in mind, commercial refrigeration should last many years, even in settings with frequent contact between users and equipment.

If you’re searching for new cooling equipment for your commercial space, brand quality matters. Recently, we performed a survey of over 70,000 unique distinct pieces of equipment: the average age was 12.5 years, and many users overwork their equipment without proper care.

When we consider the aging of anything – our cars, our homes, ourselves – and the consequences of daily use, a lax approach to ongoing equipment repairs is flirtation with disaster.

What is the opposite of this approach? An aggressive attentiveness to maintenance, and cooling technology designed with the aftermarket in mind.

Commercial Refrigeration Repair: Warranty vs. Maintenance

In conversations about commercial refrigeration maintenance and repair, it’s crucial to distinguish between maintenance and warranty. Whereas a warranty exists to fix the surface-level issue, treating the symptom upon diagnosis, the true illness can be much deeper and, in most cases, prevented by ongoing and diligent maintenance.

For our operators, we endorse “aggressive” maintenance as a necessary complement to any warranty plan, and to lower the total costs of operation. Aggressive maintenance involves quarterly or even monthly equipment checks, depending on the frequency of equipment use.

If businesses neglect this approach and treat maintenance as a separate line item on the budget, they’re almost guaranteed to see

disproportionate repair costs as their equipment ages. From a holistic, life-cycle perspective of your budget, maintenance should be a 24/7 operation in the background of commercial refrigeration.

The Future of Commercial Refrigeration: Overturning the Prevailing Model

To understand the overall impact of commercial refrigeration in 2023 and beyond, operators must balance the individual influences of equipment life cycles, warranty, and maintenance, all of which interact in the aftermarket.

This philosophy is akin to value engineering, in which we consider the entire life cycle of the equipment – not just the appeal of the fancy drawers or the momentary “cost savings” of ignoring a faulty coil for another day.

In a post-2020 world, our Day & Nite team and other refrigeration servicers are challenged – and, arguably, required – to upturn the prevailing industry model of commercial refrigeration. Ideally, we transform a highly manual, timeimpoverished operation into an integrated model, with aftermarket considerations deeply involved throughout the entire process: from manufacturers and dealers to warranty service providers, installers, and user operators.

As restaurants and commercial food services continue to recover from the pandemic, time is their most valuable and finite asset. And while time is an asset, money is an investment in opportunity: the opportunity to attract more customers, expand menus, and develop an efficient, modular approach to food storage that cuts costs and preserves even more time.

from page 104 GOJO INDUSTRIES

taking part in sustainability organizations and advocating for more sustainable laws and regulations.

“Sustainability is really coming through in our product innovation,” Beach continued. “We have a soap that saves water. We have dispensers that reduce battery waste. We have so many products that have sustainability attributes woven in, so customers should explore our product portfolio and ask about those innovations.”

By following their example, restaurants can incorporate sustainable practices into your own operations by utilizing energy-efficient appliances, reducing food waste, and conserving water.

Initiatives within the GOJO sustainable value strategy can help lower the environmental impact of businesses and foster social responsibility. Restaurants can lead by example for other eateries in the sector by incorporating sustainable practices into their own operations

and selecting sustainable products and suppliers.

The industry is guided towards more sustainable practices by GOJO Industries’ sustainable value strategy. They are promoting more sustainable policies and regulations and engaging in sustainability organizations in order to help the industry as a whole move toward a more sustainable future.

The GOJO sustainable value strategy is a proactive plan for sustainability that can help restaurants in a variety of ways. Restaurants can support a more sustainable future for the sector and the globe by implementing sustainable practices within their own operations and selecting sustainable products and suppliers.

For more information on GOJO’s line of products and how a restaurant/foodservice operator or distributor that supports them can update their sustainable agenda, find GOJO on the web at gojo.com.

Determining a restaurant’s robot needs is a “highly individualized task,” Ripley explained. Such highlights United Robotics Group’s dedication to its customers and penchant for involvement in guiding its clients. The company will help customers determine the ‘cobiot’ use case and the change in management involved with robot deployment, discuss the floor layout to maximize robot efficiency and mitigate human traffic, and define the number of robots likely needed. Although, “the easy answer is starting with one robot and going from there,” added Ripley; “it really depends on the customer and their specifications – it’s why we like to get involved with and add value through expertise.”

A restaurant’s return on investment with robotics is also highly individualized: “ROI depends on a number of different factors – the size of the establishment, the use case, the distance traveled by the robot, number of units in use, and staff size and wages,” Ripley explained. “There’s also a marketing factor to consider,” he added; “the robot may elevate the customer experience, increase average order value, become something of an attraction to patrons in the area, or influence Google and Yelp reviews.”

United Robotics Group also ensures that the onboarding process is simple and seamless: “We say that you can have Plato up and running within the hour of receiving the cobiot,” promised Ripley. The company goes a step further by assisting in human acclimation to working alongside a robot by helping with deployment and set-up, training staff in use of its interface, answering questions and concerns, and showing management exactly how Plato’s Human-Robot Interface (HRI) functions. “We designed the user interface to essentially allow anyone to use and modify the solution experience,” Ripley clarified; “It takes very little experience and effort to work with.”

Caring for a ‘cobiot’ takes equally

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little work. General care primarily includes charging the robot regularly at night and cleaning off its exterior and wheels to ensure proper mobility and appearance – “there’s not a lot going on with Plato mechanically,” Ripley detailed; “It’s mostly just wheels, a driving component, and a suspension system.” Proper operation, therefore, relies mostly on a stable network (Wi-Fi) connection, as the robot’s software operates on the cloud.”

United Robotics Group’s novel

line of robotic assistants, dubbed ‘cobiots,’ provide the perfect solution for restaurants in need of frontof-house support. Their flagship hospitality solution, aptly named ‘Plato,’ promises greater efficiency and productivity by assisting bus and wait staff in simple transportation tasks. With an extremely simple onboarding process, easy use, and minimal upkeep, Plato is the ideal human companion for a restaurant looking to bolster its business.

For more information regarding United Robotics Group and their line of robots, visit www.unitedroboticsgroup.us.

NYC HOSPITALITY ALLIANCE

and roadway sheds operating yearround. They warn that a seasonal program would be unworkable because they don’t have the space to store barricades for vehicles, umbrellas and chairs, or the labor to keep moving them.

Council members are considering standardized design requirements for the structures, an idea some restaurants dislike since they have already invested tens of thousands of dollars in individual facilities. Among the ideas is a modular design that is easy to pick up and move when the city needs to clean the street. The American Institute of Architects’ New York chapter to proposed a “kit of parts” of different components to make up the structure, including barriers, a platform, furniture, and canopy or umbrella options that protect diners from inclement weather.

A kit could enable restaurants to take some form of a standardized part and customize it in a way that fits their specific geography or their creativity. A blanket design approach could limit some businesses from participating.”

Hopefully the red tape and bureaucracy will be cut for small business owners to participate in the program, the costs will be kept down, and then the roadway dining will be more of

ESG STRATEGIES

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outdoor dining “streeteries” versus what I call ‘indoor dining outdoors’.

We need to keep in mind the restaurant industry still hasn’t fully recovered, and inflation isn’t helping the problem. People are out, for the most part. They’re eating, they’re drinking, they’re spending money, but certainly there’s still a road to go for recovery for a lot of these places. A busy restaurant doesn’t necessarily mean that everything is all fine and back to normal.

The Alliance and many of our Hospitality industry leaders and members are frustrated with the delays. It’s past time for the mayor and City Council to finalize the outdoor dining legislation and move on from the emergency program. There needs to be clear guidelines and appropriate enforcement to ensure outdoor dining is properly maintained just like it was for many years before the pandemic.”

We like the thoughts of Bronx Councilwoman Marjorie Velazquez: “To me, the biggest impact is understanding who really kept our communities safe during the pandemic, and who kept us whole, and respecting that,” she said. “The restaurant community was a front-line worker for us. This ability to eat outdoors saved so many folks.”

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succeed. So, we urge restaurateurs to build relationships with their elected officials and government representatives and join organizations like the NYC Hospitality Alliance to ensure they individually and our industry collectively has a voice advocating for them. “

For those looking to get involved with more specific policy matters, www.regulations.gov is a great place to begin. The website details the development of Federal regulations, and lets you identify, read about, and comment on regulatory issues of importance to you and your business. The Small Business Administration is another resource to make your voice

heard. Its Office of Advocacy serves as an independent voice for small businesses and advances the views of small business owners before Congress, the White House, different federal agencies and courts, and state policymakers.

Advocacy, more than ever, is an integral part of the policymaking process and in the best interests of your business. It takes many forms, occurs at all levels of government, and is accessible and open to all, policy expert or not. By getting involved, you ensure that your concerns and opinions are heard, and that the interests of your business remain central to the goals of policymakers across the country.

“Adding Tao Group to our portfolio is a major strategic milestone for Mohari and we’re excited about the prospects for the combined business and the transformational potential of our partnership,” said Mark Scheinberg, Founder and Principal, Mohari. “Noah and Jason have built a world class and industry leading organization and I’m personally thrilled to have their leadership and entrepreneurial spirit joining the Mohari family. The combination of our assets, brands and teams creates a unique global platform to further realize our vision and expand on our ambition in the hospitality space.”

As a result of the sale, Tao Group will enter into a multi-year agreement with MSG Entertainment for ongoing consulting, marketing and support services at Madison Square Garden and Sphere in Las Vegas.

Mohari’s founder Scheinberg is an Israeli-Canadian businessman and investor with investments in various sectors including real estate and lux-

ury hospitality. He is the co-founder and former co-owner of the online gambling company PokerStars, which was sold in 2014 to Amaya Gaming for $4.9 billion.

In 2001 Scheinberg founded PokerStars with his father Isai Scheinberg, a computer programmer. During his tenure as CEO, PokerStars became the world’s largest online poker business and host to the world’s largest online tournament series, acquiring the Full Tilt Poker brand in 2012. In August 2014, Oldford Group Ltd, the PokerStars parent company, was acquired by the Canadian publicly listed company Amaya Gaming Group for $4.9 billion. Upon completion of the sale, Scheinberg exited the PokerStars group. As of May 2017, Scheinberg was the richest person on the Isle of Man.

Via his investment company Mohari Hospitality, in early 2017 Scheinberg became a major investor in Centro Canalejas Madrid, a real estate project in Madrid, Spain. Mohari purchased a 50% stake in the Centro for €225

million from the Grupo OHL subsidiary OHL Desarrollos and the industrial group Villa Mir, who both also retained stakes. The project involved the restoration of seven historic adjacent buildings for residential, hotel and commercial use. With a large amount of retail space, the complex will also

house the first Four Seasons hotel in Spain.

With Tao Group joining Mohari’s portfolio of investments, the companies look to create a global platform for the development and management of premium hospitality assets.

The Tao Group’s Omnia Nightclub in Las Vegas, NV

location, a national subscription might cost more than a local rental, but always remember to weigh the other details equally when comparing your options.

Think About Speed and Quality of Service

When it’s tournament time or the busy season is in full swing, you need an ice machine service company you can count on to show up fast. Relying on HVAC and refrigeration companies to fix the ice machines you own? A surefire way to end up waiting too long for repairs. Sometimes, during the summer, these companies will take a whole week to show up for a country club/golf course ice machine repair!

LEGAL INSIDER

If you want next-day or even sameday service for your out-of-order ice machines, not to mention the highest quality service, you need a company specializing in commercial ice machines. Depending upon your location, these ice machine service companies can be few and far between, with steep rates. If you’re renting the ice machines at your club, your rental company may offer maintenance and repairs, but not all of them do. The ones that do may charge separate fees for service, despite the fact you’re renting their equipment.

An all-inclusive ice machine subscription bundles the equipment and service together for one monthly rate. Typically, a certain number of maintenance visits are covered per

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ing reinstatement for employees, and adding new potential damages that employers may be liable for if found to have violated labor laws. Employers are navigating in uncharted waters at this point and must do so carefully.

II. Manager Training is Essential

When looking at this new labor law reality, employers can be forgiven for not even knowing where to start addressing these issues in their organization – but there is a simple answer. Labor relations issues start and begin with on-the-ground employees and the managers who supervise them. The law is tricky, and managers may not even be aware of potential violations their conduct may create. Accordingly, management training on labor relations matters is a serious consideration for any hospitality business looking to address this thorny area of law.

As mentioned above, the NLRB enforces the NLRA, which is the law that protects the rights of employees to engage in “protected concerted activity” regarding their terms and conditions of employment. This means that employees are allowed to engage in activity or discussions that

touches upon their terms and conditions of employment, including wages, working hours, and safety, among other topics. Importantly, the NLRA applies to both unionized and nonunionized workforces, so managers at all institutions must be knowledgeable on the law and its caveats. The NLRA also governs how managers can act during union organizing drives and union elections involving their employees.

Managers should receive training to clarify for them the scope of labor law implications in their day-to-day interactions with their employees, as well as some “dos and don’ts” regarding employee communication and employment decisions. Training should also address how managers may interact with union representatives in general. Businesses should establish reporting lines throughout the organization for managers to consult when faced with a difficult situation that may implicate labor law (or any other employment law). Additionally, training must be held on a regular basis, and new managers, either those hired or promoted from within, should receive this training as part of their-onboarding process.

year, along with some or all repairs. Beyond the cost factor, a national ice machine subscription also beats the competition in service. With plenty of highly experienced technicians who only work on commercial ice equipment, a national subscription company will provide the best quality ice machine maintenance and repairs and the fastest turnaround times.

If your country club or golf course needs new ice machines or is reevaluating how satisfied you are with your current rental solution, think about a national ice machine subscription. More affordable than ice machine ownership, more reliable and comprehensive than most local rental options, a national ice ma-

chine subscription will keep your ice supply reliable on your club’s busiest days, spare you stress, and save you money.

John Mahlmeister is the chief operating officer and co-founder of Easy Ice. Co-headquartered in Phoenix, AZ and Marquette, MI, Easy Ice is the only national provider of all-inclusive commercial ice machine subscriptions. Since its founding in 2009, Easy Ice has rapidly grown their number of ice machines under management to over 30,000 units across 47 states and partners with dozens of foodservice equipment dealers to offer ice machine rental solutions to their customers. For more information, please visit EasyIce.com.

While it may seem like a burden adding one more required training to an already over-burdened manage-

rial staff, in a situation such as this, an ounce of prevention may very well be worth a pound of cure.

with RATIONAL’s manufacturing process: “We had a customer from Sweden who ordered a second unit from us, and both units were made by the same person. The customers were so happy with the product that they requested the next one to be made by the same team member.” Each team member is trained to match productivity and quality levels before joining the production line. The benefit of this system is that each person gets direct feedback, and all the manufacturing is traceable in case of errors.

This type of process, combined with the high standards of the factory, has solidified RATIONAL’s position as one of the top manufacturing companies in the industry. “This design of our organization removes the complications and gives more attention to the finer details of production. With the use of robotic tools, the job of producing each unit is more streamlined, and the quality is as-

HOSPITALITY MARKETING

Business Profile. Think of it as your own little megaphone to get your message out there!

Use posts to promote your menu items, announce special events, or highlight your top reviews. Just make sure your posts are engaging and relevant to your restaurant.

**Pro-tip**: Create a Google Post with a first-time order discount. Use a unique code so you can track it. You have their active attention, and this can be what puts that order across the line.

5. Incorporate Keywords into Your Profile

Incorporating relevant keywords into your Google Business Profile can help improve your visibility in search results. Seriously, and no one does this, even though its easy!

Think about the keywords and phrases that potential customers might use to search for restaurants like yours and make sure to include them in your profile’s description,

sured for each piece of the combi.” said Wiedemann.

The award for “Factory of the Year” was given by Kearny, a global management and consulting firm. “If you look at the previous winners, we are joining the ranks of other excellent companies, which is a great honor,” said Wiedemann. “We are delighted to have earned this award as well as the positive feedback received during the factory tour. It inspires us to continue creating these products.” RATIONAL is committed to their vision of serving foodservice professionals and developing internationally recognized commercial cooking equipment. “We want to help facilitate making delicious food for hospitals, kitchens, schools, and anywhere food is served,” said Wiedemann.

For more information about RATIONAL, and to view their products, visit rationalusa.com.

from page 44

posts, and other sections.

However, be careful not to overuse keywords or engage in “keyword stuffing,” as this can actually hurt your search rankings. Focus on using keywords in a natural and meaningful way that provides value to your guests.

By using these tactics, you’ll be on your way to creating a strong online presence that will make your restaurant stand out from the rest. So, let’s get started and give your Google Business Profile the love and attention it deserves!

Thanks for reading to the bottom. You are my favorite and that’s why I take the time to write and share this kind of info ... I’m here to help you.

If you want more restaurant marketing secrets or have questions, send me a message on Instagram or LinkedIn … or just bring us on board to help with your marketing. rev@brandedstrategic.net

CHOOSING A POS SYSTEM

ing fees and rates to how things like sales tax automation and cash discount programs work.

Ready to choose a POS for your restaurant?

The choices might be overwhelming at first glance but as you work through these four questions, you’ll quickly find the right POS for your restaurant:

1. Is the POS designed for restaurants?

2. Is this POS an all-in-one platform or does it require integrations?

3. What’s POS customer support really like?

4. What’s the true cost and value of a POS?

From POS and online ordering to done-for-you marketing and bookkeeping, Table Needs helps quick-

from page 34

service restaurants, coffee shops and cafes, and food trucks run more smoothly, efficiently and profitably. See it in action during a free, hasslefree demo with one of our restaurant experts.

Ben Simmons is the owner of multiple quick-service restaurants, a restaurant consultant, and co–founder of Table Needs who is dedicated to the success and profitability of local restaurants.

CHEFLER FOODS

from page 56

now the official mayonnaise, mustard and vegetable oil of the New York Yankees, Philadelphia Phillies, New York Mets, Boston Red Sox, New York Rangers, and NJ Devils.

Chefler Foods and its’ Mike’s Amazing ‘brand is on an unprecedented roll. The next question is what’s next. “In terms of advertising, we definitely see commercials as our next step and we look forward to having a national presence.” Leffler said. “We also look at expanding our product line.” As demand for our products continues to grow, and as the Mike’s Amazing brand continues to attract more fol-

BLUE AIR

from page 30

training, we highlight the features of our controller. Everyone loves the latest and most cost-efficient products until they break. For us the true test of any company is what happens when the product is not working. Our Nationwide service network, immediate parts availability and support is critical to the success of BLUEAIR. When a busy operator is told that there are no parts or service availability for extended periods of time, it adversely affects their business. Let’s face it, the business of America IS business. The basic principles of ice production and refrigeration has not changed in decades. Our products are very mechanical in nature. Things break, it is what happens after a unit of ours goes down that we believe continues to set us apart from all of the new names in the industry.

“There is a temptation in our industry to over-engineer products. In the case of Ice making and refrigeration products we must test new innovations first. BLUEAIR is ever evolving, and we continue to enhance our line-up with technologies that assist our product’s traditional mechanical function and longevity.”

Basically, the fundamental belief that servicing our products better will lead BLUEAIR to be considered at or near the top of any list of in our field of expertise. In many cases our

lowers, expanding those products into the retail sector is certainly something we look forward to doing.”

The growth of Chefler Foods and the surge of demand for its Mike’s Amazing brand has demonstrated that with strong leadership and determination, even the most challenging of circumstances can present incredible opportunity. Hard to believe they have achieved so much in just over 5 years. We look forward to seeing what comes next and watching them realize their founder’s vision of Mike’s Amazing becoming a household name.

customers find that service is not necessary at all.

Blue Air has in fact introduced a simple controller that is advanced enough to diagnose everything a qualified service technician or operator needs to know about their machine. “Service techs appreciate how simple it is to use our controllers. In most cases they will be able to understand what is wrong before having to physically “dive” into the system. With the touch of a button, they can test every electric component without having to open the machine. At the very least, it tells you what isn’t wrong,” Bishop concluded.

Blue Air has a commitment to high quality products at great pricing, coupled with the simple art of swift and efficient service after the sale. Distributors, Dealers, and Service agencies alike can offer a great product along with simple tools through just the right amount of technology. At this point, Blue Air has created an industry leading recipe for success.

To learn more, visit their website at https://www.blueairfse.com.

To view the BLUAIR/BLUENIX factory overview visit: https://www.youtube.com/watch?v=zJRteK9meo4