Total Food Service November 2011

Pg. 70 // Monthly Drink Mixes from Warren Bobrow

Pg. 66 // Meet The Newsmaker: Christopher Hermanns

Pg. 36 // IHMRS Pre-Show Coverage

Q&A

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Metro New York’s Foodservice Newspaper • November 2011 • Vol. 21 • No. 6

Michael Speller, Resorts World New York Casino

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// NEWS

LEADERSHIP

Manhattan Based C-CAP Names Robbins To Prexy Post Richard Grausman, Founder, Chairman and former President of Careers through Culinary Arts Program (C-CAP), a pioneer and national leader in providing culinary career opportunities and scholarships to underserved high school students, has announced that the organization has named Susan Robbins as its new President.

“The Board and staff of C-CAP are very excited about having Susan Robbins as our new President,” said CCAP’s Vice Chairman, Tim Zagat, CoFounder, Co-Chair and CEO of Zagat Enterprises. “The Board has selected a talented, dynamic individual with a diverse background in management, mission-driven organizations, education and the culinary arts. Susan’s leadership and fundraising skills, coupled with her passion and commitment to helping others, make her an ideal choice to help lead C-CAP into the future,” said Grausman who will remain as Chairman and stay actively involved with C-CAP, focusing his attention on areas and initiatives of particular interest such as Curricu-

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// NEWS Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2011 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

EVENTS

IHMRS To Debut New Hotel F&B Zone At November Event Hotel F&B Education to Complement New Division An edited exhibit division of statement-making products for hotel, resort and casino food and beverage operations will debut at the 2011 International Hotel, Motel + Restaurant Show® (IHMRS), November 12-15, at New York City’s Jacob K. Javits Convention Center. The Hotel F&B Zone will feature manufacturers and dis-

tributors of bar equipment; beer, wine and spirits; software and technology; buffet ware and catering accessories; and specialty food and beverages.

“The Hotel F&B Zone was created to accommodate the sourcing needs of food and beverage executives from across the country who attend the IHMRS annually, offering them a de-

fined, exclusive area in which to shop for products,” said Lynn White, show manager. “This includes executives from casinos, hotels, military lodging, and resorts.”

Educational programming specific to the evolving hotel food and bever-

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// NEWS

RESTAURANTS

Old School Meets New School As Hotel Williamsburg Opens In Brooklyn Hotel Williamsburg, the first property of its kind in Brooklyn, New York will open this month.

Williamsburg already blends ‘old-school’ Brooklyn grit with ‘new-school’ luxury, yet it’s rare that a property that currently exists in Williamsburg embodies both qualities, certainly not a hotel.

H

otel Williamsburg’s goal is to spark a new era of Brooklyn luxury and will cater to a crowd of tastemakers, VIPs and locals alike.

Designed by Studio Gaia and architect Gene Kaufman, Hotel Williamsburg will incorporate a veritable ‘dream team’ of local Brooklyn purveyors in its

A digital rendering of the finished Hotel Williamsburg

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amenities line, including chocolatiers, cheesemongers and designers.

Located just off McCarren Park, the hotel features a 100-seat restaurant and

a rooftop bar with views of the Manhattan skyline. The hotel’s approach to food service has attracted much attention. Last fall, the team from the hotel hinted that it was going to serve street food from around the world, and in January, a Craigslist posting said they were looking for a chef to cook food with a “Brooklyn touch.”

That strategy has resulted in a restaurant that will be called Pillar & Plough, with Andrés Grundy, a former chef de cuisine at L’Atelier de Joël Robuchon, will be manning the stove.

The menu will feature fancy tater tots, whole suckling pigs, and prime beef, to share. Curiously, the chefs will also run the food to the tables.

“Our goal is a main dining room that will be high-end but an unpretentious eatery where both neighbors and visitors alike will want to dine on great food and drink and relax, not just once or twice a year, but night after night,” Grundy explained. “We want to create a New York City restaurant that brings the spirit of the fresh food markets of Europe and America to the table while still keeping that special Brooklyn touch.”

The hotel will also feature magnums of Brooklyn Brew at the Watering Tower Rooftop Bar, coffee from “the oldest family-owned artisan coffee roaster” in New York at the lobby cafe spiked punch at the “Swim Club,” as well as

“We want to create a New York City restaurant that brings the spirit of the fresh food markets of Europe and America to the table while still keeping that special Brooklyn touch.”

“Toby Maloney’s Artisan Cocktails at the Classic Cocktail Lounge.”

Additional property stand-outs include a roof top bar with tri-borough views of Manhattan, Brooklyn, and Queens; an outdoor pool/bar for hotel guests with an option for seasonal membership for non-guests; a restaurant serving “urban rustic” fare with a NYC chef at the helm; and bespoke cocktails by Alchemy Consulting.

The hotel will seek to execute its signature look with a long-term partner-

ship with Brooklyn Industries to outfit all workers in limited edition apparel.

The first uniform capsule features a blue and grey color palette, lush with signature Brooklyn Industries women’s dresses, men’s transitional weather blazers and an array of dress pants and casual shorts. The hotel’s uniform collections will be updated two to three times a year.

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// NEWS

EVENTS

ICE Students, Instructors & Staff Participate In Sixth Annual StarChefs International Chefs Congress The Institute of Culinary Education (ICE) was the official school partner at StarChefs.com’s sixth annual International Chefs Congress held October 2 through October 4, 2011.

Over the three-day period 3,000 savory chefs, pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the conference packed with demonstrations, workshops, panels and seminars on current industry topics. This year’s theme, “the sixth sense,” explored the role of intuition, emotion and experience in dining.

Over the three days, at least 90 ICE students, 10 ICE Chef Instructors and 15 ICE staff members participated in the conference. ICE President Rick Smilow commented, “I’d be hard pressed to think of any other multiday food event in New York City that has engaged so wide a swath of ICE’s constituents, from students and Chef Instructors, to alumni and staff.”

One of the highlights of the congress was the series of in-depth workshops with famed chefs from across the world demonstrating their unique techniques, recipes or approach to cuisine. ICE Chef Instructors Chris Gesualdi, Gerri Sarnataro, Erica Wides, Sabrina Sexton, Ted Siegel, James Briscione, Michelle Tampakis, Chad Pagano and Hervé Riou all acted as workshop coordinators working

“I’d be hard pressed to think of any other multiday food event in New York City that has engaged so wide a swath of ICE’s constituents, from students and Chef Instructors, to alumni and staff.”

ICE Students hanging out at the show

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closely with chefs in the weeks before the congress to develop and prepare for 25 hands-on workshops on topics centered around this year’s theme.

For example, • Chef Briscione worked closely with Laurent Gras on a workshop titled “Old World Modernism with Sous Vide” to prepare a Rack of Australian Lamb with Coffee, Whisky and Lettuce.

• Chef Pagano and Philip Speer prepared Tobacco Cream with Scotch Gel, Maple Budino, Candied Pecans and Huckleberry Coulis for a workshop called “Tasting Nostalgia: The Sixth Sense Ingredient.”

• For a workshop on “Harnessing Rot and Other Secrets of L’Air du Temps” Chef Wides worked with Sanghoon Degeimbre to prepare Ton Rouge: Tribute Through Absence with the Color of Urgency — a dish made with beets, dried anchovies and kimchi.

• Chef Tampakis worked with celebrated pastry chef Pierre Herme to help guests learn from the master and prepare some of his worldfamous macarons — pea and mint in this case.

On the main stage, ICE students, chefs and staff were able to attend unique, inspiring demonstrations and lectures from some of the industry’s leading professionals including Grant Achatz of Alinea and Next in Chicago, Elizabeth Falkner of Orson

in San Francisco and Kim Severson of The New York Times. Famed Paris pastry chef Pierre Hermé gave a presentation called “Emotions to Share: A Total Immersion in Sensations in Pleasure” during which he prepared two desserts assembled in a serving dish and designed to be experiential when eaten. ICE Center for Food Media Director Anne E. McBride acted as a translator for Hermé, helping to interpret both his main stage demonstration and interactive workshop into English from French.

Chef Tampakis lent her expertise and experience as a pastry chef living with celiac disease to a business seminar titled “Real Food for Health: Feeding Guests on Restrictive Diets.” Also on the panel were blogger Shauna Ahern and her husband Daniel Ahern of Gluten Free Girl and the

national Pastry Competition pitting upcoming pastry chefs in a series of challenges over the three days.

For all of the events at the congress, ICE Director of Student Affairs Andy Gold coordinated an energetic team of over 90 ICE student volunteers who worked shifts from the early morning into the evening. Students could be seen helping in the workshops or on the main stage, cooking and prepping at evening events, and all of the other Chef Michael Lomanco of Porter House NY, StarChefs’ Antoinette Bruno, the legendary

continued on page 105

Daniel Boulud and Wil Chizmar of StarChefs.

Chef as well as Abe & Arthur’s chef Franklin Becker whose son has a restricted diet due to autism.

ICE alumni were also involved in many events throughout the threeday congress. ICE culinary arts alum Tim Healea from Little T American Baker in Portland, Oregon gave a workshop titled “Le Pain Non-Quotidien” where he walked the attendees through both the basics and complexities of bread making as he demonstrated his recipe for Pretzel Rolls.

Fellow culinary alum Missy Robbins of A Voce in New York City was one of the six host chefs who cooked for the opening night reception at The Grand Hyatt. And another alum, pastry chef Claudia Fleming was a judge in the second annual StarChefs.com InterNovember 2011 • Total Food Service • www.totalfood.com • 13

// NEWS

RESTAURANTS

Rock Star Bon Jovi Debuts Jersey Eatery With Social Consciousness Jon Bon Jovi is trying to get rid of the negative stigma of getting a charitable free meal with his experimental new restaurant, The Soul Kitchen.

The rocker makes it clear that his wife and his new establishment is not a soup kitchen, but a place for people who need a meal to volunteer in lieu of payment. Customers who can af-

ford to donate a few dollars can leave a donation for their meal.

“With the economic downturn, one of the things I noticed was that disposable income was one of the first things

that went,” Bon Jovi said. “Dining out, the family going out to a restaurant, mom not having to cook, dad not having to clean up - a lot of memories were made around restaurant tables.”

There’s no question that the time for healthy alternatives to fast food has also come, and to this need the JBJ Soul Kitchen promises to deliver. Bon Jovi’s personal chef, Zeet Peabody, supervises the kitchen, and all food

served crusted catfish with red beans and rice, grilled chicken breast with homemade basil mayo and rice pilaf, and grilled salmon with soul seasonings, sweet potato mash and sauteed greens during the Oct. 19 opening.

“This is not a soup kitchen,” he said.

“You can come here with the dignity of linens and silver, and you’re served a healthy, nutritious meal. This is not burgers and fries.”

For those who can’t afford to pay for a meal, The Soul Kitchen asks that you volunteer at the restaurant washing dishes, busing tables or working in the kitchen. You can also spend some time with the Lunch Break organization or the local food bank. After working, you are given a voucher for a free meal at The Soul Kitchen.

You might even catch Bon Jovi himself helping out behind the scenes.

“This is not a soup kitchen... You can come here with the dignity of linens and silver, and you’re served a healthy, nutritious meal.” comes exclusively from organic gardens and Whole Foods.

“When I learned that one in six people in this country goes to bed hungry, I thought this was the next phase of the (Jon Bon Jovi Soul Foundation’s) work,” he added. The Jon Bon Jovi Soul Foundation was started by Bon Jovi and Craig A. Spencer, who were coowners of the Philadelphia Soul Arena Football League. The organization was initially called the Philadelphia Soul Charitable Foundation, but the name was later changed as their work spread to different communities.

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“Last month, I was at the White House, serving on the Council for Community Solutions, got on a train, changed in the bathroom and got here in time to wash dishes Friday night,” he said “I’m the dishwasher, for real. I can’t cook a lick.”

Envelopes are placed on the table for those who can afford to pay. Patrons are encouraged to leave what they can afford and feel is appropriate for the meal.

“There’s no prices on our menu, so if you want to come and you want to make a difference, leave a $20 in the envelope on the table,” Bon Jovi explained.

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// SCOOP Notable Industry Suppliers Return To IHMRS 2011 After Absence SCOOP notes that The International Hotel, Motel + Restaurant Show® (IHMRS) will welcome the return of several key industry suppliers to the 2011 market, demonstrating optimism for new business opportunities in 2012 and beyond. More than 700 indus-

try suppliers will connect with some 30,000-power buyers, November 1215, at New York City’s Jacob K. Javits Convention Center. Among those returning after a brief absence are Cetis, Inc. (telephones & high speed internet), Chef Works (uniforms), Crocs (footwear), Dinex (foodservice equipment), DirectTV (guestroom technology), Electrolux Major Appliances – North America (appliances), GE® Zoneline® (air conditioners), Groen (foodservice equipment), IMC Teddy (foodservice equipment), Innovative Hospitality Concepts (minibars, safes and accessories), Lather (spa-quality amenities), Mark David Kohler Interiors Hospitality (furniture), Randell (foodservice equipment), Sanford Business-to-Business Newell Rubbermaid (guestroom amenities), and Torn Ranch (gourmet minibar and amenity products). “Such companies returning to the IHMRS after an absence is a clear demonstration of confidence in the marketplace,” said Lynn White, IHMRS show manager. “We’re pleased the IHMRS continues to serve as the catalyst for new and renewed business opportunities across all product

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE categories in the hospitality arena.”

The 96th annual International Hotel, Motel + Restaurant Show will run Saturday, November 12, through Tuesday, November 15, 2011, at New York City’s Jacob K. Javits Convention Center. Following a full day of conference and networking activities on Saturday, November 12, the IHMRS will feature three full days of exhibits from Sunday, November 13, through Tuesday, November 15.

The market presents some 700 hospitality industry suppliers and attracts 30,000 in total trade attendance. IHMRS is co-located with Boutique Design New York (BDNY), featuring more than 200 interior product manufacturers of high-end, unique and innovative design products for hospitality.

For IHMRS exhibitor information, contact Lynn White, show manager, at GLM, 1133 Westchester Avenue, White Plains, NY 106043547. Telephone (914) 421-3249. Fax (914) 948-6197. E-mail lynn_white@glmshows. com. For attendee information, contact GLM Customer Relations at (914) 421-3237, or by email, at

customer_relations@glmshows.

com. Additional information and registration is available online, at www.ihmrs.com.

New York City Is Launched For Starbucks SCOOP hears that there is no silver bullet on Starbucks Coffee Co.’s yearslong journey to find a widespread way to recycle all of those disposable cups the company dispenses each

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year. The Seattle-based Coffee Company has been eyeing a 2015 target of finding a way to recycle its paper cups, a goal that’s complicated by the cups’ polyethylene liner. With that in mind, the company convened what it called its third annual “cup summit” at the Massachusetts Institute of Technology, a gathering that brought together more than 100 stakeholders interested in finding a solution. The summit attracted Starbucks competitors such as Tim Hortons and McDonald’s, as well as companies along the cup supply chain, Action Carting Environmental Services, Inc., a solid waste management company that handles used cups

collectedly through a pilot recycling effort in New York City, even was there.

“Our goal is by 2015 every cup out there that is generated is recycled. When we talk about recycling, for us, it really means that you as a customer or you as a stakeholder, when you are done enjoying this great beverage, wherever you may happened to be, whether it’s in your home, whether it’s in one of our Starbucks stores, whether it’s in your office or even in a public space or a park, that you have the opportunity at that place to recycle your cup,” Jim Hanna, director of environmental impact for Starbucks.

Eateries Expand NYC’s Koreatown SCOOP sees that a neon-lit strip of 32nd Street dotted with karaoke bars and greasy, all-night restaurants is, incongruously, one of the priciest retail strips in the city. Now fierce demand for locations in the core of Manhat-

tan’s Koreatown on 32nd Street between Broadway and Fifth Avenue has prompted restaurants to breach the boundary of Fifth Avenue for the first time in decades in search of more affordable space. Several Korean restaurants have opened on Fifth Avenue in recent months, with another, Dong Chun Hong, set to open by the end of this month.

Hot Dog War Détente At Manhattan’s Met SCOOP notes that in the continuing hot-dog wars in front of the Metropolitan Museum of Art, the military men have returned to the sidewalk. Armando Crescenzi and Harold Dalton, both former soldiers, now hold a position on the museum’s plaza, brandishing veterans’ vending permits that they say give them the right to sell hot dogs to the throngs of hungry tourists and visitors in front of the museum’s entrance.

Their arrival has upset a peaceful period there during which three other vendors operated in relative harmony; hot-dog cart, a gourmet pretzel stand and an upscale seller of cupcakes and

milkshakes. The pretzel and cupcake carts both pay the city about $100,000 per year to operate there, but the hotdog operator pays nothing. He is a former marine, Dan Rossi, who invokes a 19th-century state law that allows disabled veterans to sell in some areas of the city without having to pay. Since 2007, Mr. Rossi has been battling city authorities and clinging to a spot directly in front of the museum steps at Fifth Avenue and 82nd Street. It is regarded as perhaps the most lucrative location for selling hot dogs in Manhattan and is so coveted that the city once charged more than $500,000 a year for vending rights there. But now Mr. Cres-

cenzi and Mr. Dalton have arrived and set up on either side of the broad steps.

The new carts are frustrating museum and city officials, and creating bickering among the vendors. Anyone asked to enforce the law says they don’t want to be the one who kicks a veteran out.

Vegas Nightlife King To ‘Revel’ In Jersey SCOOP says the biggest nightlife operator in Las Vegas is coming to Atlantic City. Angel Management Group, which runs PURE Nightclub and the Venus Pool Club at Caesars Palace in Vegas, will operate the entertainment venues at Revel’s $2.4 billion, Atlantic City mega-casino and resort slated to open in May. It will be the first project in the Northeast for AMG, which operates 15 properties in Vegas. The Revel project includes a 47-story, 6.3 millionsquare-foot resort with more than 50 dining, retail, spa and theater concepts, along with multiple clubs and bars. The complex will include at least a dozen destination restaurants that will showcase “Iron Chef” celebrities.

Jonathan Segal, founder of the ONE Group, is also rumored to be opening a more competitively priced version of

meatballs are considered the best in New York City recently returned to his alma mater as the commencement speaker at The Culinary Institute of America (CIA). Frank Falcinelli is cochef and co-owner of six restaurants and a catering business in Brooklyn and Manhattan, including Frankies Spuntino, cited by New York magazine in 2010 as having the best meatballs in

Frank Falcinelli, left, & Frank Castronovo.

the city. “The path you’re about to embark on is one of the most fun, most exciting, and most rewarding a person could choose,” Falcinelli told 64 recipients of associate degrees in culinary arts and baking and pastry arts. “You’ll get to take chances and push limits and expand people’s horizons. You’ll get to do what you love to do and share it with other people.” The 1986 CIA graduate

has helped make Brooklyn a dining destination with Frankies Spuntino, Prime Meats, and Café Pedlar in that borough, along with three more restaurants in Manhattan. Falcinelli noted that the culinary landscape is changing with everything from food trucks to farm-to-table and hoof-to-tail movements.

Master Fire Brings Fire Prevention Solutions To East Side SCOOP kudos to Master Fire led by Peter Martinez for coming to the rescue of The Smith on the East Side.

Martinez and Co. were able to work through construction and code challenges to get the new outpost of a very successful East Village operation open on time. The comfort food/bistro spot opened last month in a gigantic new space complete with subway tiles, liquor walls, and a shoeshine in the bathroom. With seating for almost 200 the owners must be confident the Midtown lunch and after work hordes will flock to the place. One of the key elements of the Martinez Installation was an innovative airflow system on the roof of the building.

his upscale, celebrity STK steakhouse brand, with about 200 seats. What’s more the resort will include a fourstory, 38,000-square-foot nightclub in a tower that overlooks the ocean.

NYC Chef and Restaurateur Frank Falcinelli Returns To CIA To Deliver Graduation Address (L to R) Nick Thatos of the Lucos Group. Peter and Justin Martinez of Master Fire and

SCOOP sees that the man whose

Lucos Gabriel Luci celebrated the completion of The Smith on the East Side.

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// NEWS

RESTAURANTS

Dinosaur Announces Plans For Stamford South End Expansion Following weeks of rumors, Dinosaur Bar-B-Que, a popular restaurant in New York, announced last month that it plans to open a branch in the South End in Stamford, CT next year.

J

ohn Stage, the owner, said he signed a 20-year lease last month with Harbor Point developer Building and Land Technology to occupy 7,500 square feet of ground floor retail space at 845 Canal St. In addition to the redeveloping neighborhood’s energy, Stage said

he fell in the love with the building. It is one of the original Yale & Towne factory structures and home to the Lofts Artists Association. “I just really love the momentum and what’s happening over there,” he said of Harbor Point. “I think we will be a really nice addition.”

Originally based in Syracuse, N.Y.,

“At Dinosaur Bar-B-Que, fresh, homemade, and high quality aren’t just catchwords; they’re our foundation.”

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Dinosaur is known for serving up southern-style barbecue in a familyfriendly biker bar atmosphere. The restaurant’s nearest outpost to Stamford is in Harlem, where it is located near Fairway Market. It has two other branches, in Rochester and Troy, N.Y. John Freeman, spokesperson for

BLT, called Dinosaur “an exciting restaurant” that would “bring great food and entertainment to Harbor Point.”

Dinosaur represents the latest retailer to join the South End development.

Founder John Stage began Dinosaur Bar-B-Que with two partners as a mobile concession unit in 1983 with

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181 Marsh Hill Road 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 515 Broadhollow Road 1335 Lakeland Avenue 650 S. Columbus Avenue 1050 T.Busch Mem Hwy 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road

a 55-gallon drum cut in half. The idea was hatched at the Harley Rendezvous, a massive motorcycle gathering near Albany, NY because they believed that bikers deserve a good plate of food. For five years the road was their home, doing motorcycle shows, fairs, and festivals throughout the Northeast. Burned out from life on the road, Stage settled in downtown Syracuse as a quick service lunch/dinner bar-bque joint in 1988. In 1990 they tripled their size, adding a full bar, full service dining, and live music. Dinosaur BarB-Que opened its doors in Rochester, NY in 1998, Dinosaur Bar-B-Que Harlem followed in 2004 and opened its fourth location in Troy, NY last No-

• • • • • • • • • • • •

Orange, CT 06477 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Melville, NY 11747 Bohemia, NY 11716 Mt. Vernon, NY 10550 Pennsauken, NJ 08110 Secaucus, NJ 07094 S. Hackensack, NJ 07606 South Plainfield, NJ 07080 Union, NJ 07083

• • • • • • • • • • • •

vember.

Dinosaur has been nationally acclaimed as some of the best in the country. They have won honors for their food and sauces in publications such as Men’s Health and Eating Well magazines, they won the Number 1 BBQ on Good Morning America and have been featured on various Food Network and Travel Channel shows.

The eatery has a full line of specialty sauces and spice rub that are available throughout the country and in Europe and Japan. Our cookbook, Dinosaur Bar-B-Que: An American Roadhouse

continued on page 94

203-795-9900 718-707-9330 631-752-3900 516-794-9200 631-752-3900 631-218-1818 914-665-6868 856-488-4288 908-791-2740 201-601-4755 201-996-1991 908-964-5544

November 2011 • Total Food Service • www.totalfood.com • 19

// NEWS

EVENTS

Inaugural Greenwich Food And Wine Festival Take Center Stage The first ever Greenwich 2011 Food + Wine Festival was held late last month at Roger Sherman Baldwin Park in Greenwich, CT With proceeds benefiting the Breast Cancer Alliance of Greenwich, the event featured a Culinary Village tent with more than 60 exclusive food, wine and spirit experts, BBQ Grill Masters, Sunday brunch specialties, celebrity book signings, cooking demonstrations, private event tents and live performances by Rusted Root and Sister Hazel, among others.

“We’re pleased that this very special culinary event in Greenwich, is benefitting such an important cause,” said Suni Unger, Founder and CEO of Serendipity magazine. “The highlight of the event was Saturday evening’s Grand Tasting Gala, featuring samplings from the finest restaurants in the area, as well as a performance by pop music star Natasha Bedingfield.”

The Greenwich 2011 Food + Wine Festival welcomed a number of celebrities including chef Ray Lampe “Dr. BBQ,” author of the NFL Gameday Cookbook, five-time World Pizza Champion Bruno DiFabio, pastry chef John Barricelli of “Everyday Baking from Everyday Food” and author of SoNo Baking Company Cookbook, Food Network star Sara Moulton and Chef Fritz Knipschildt of Cafe Chocopologie.

Celebrity guests included Jacque Pépin, Michel Nischan (of Westport, CT’s the Dressing Room restaurant), Graham Elliot, Stephen Asprinio and Joy Bauer, among others, as well as

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// NEWS

EVENTS

New Jersey’s Goya Announces Scholarship Plans To Benefit Tri-State Culinary Students Goya Foods, America’s largest Hispanic food company, awarded academic scholarships to sons and daughters of company employees as the recipients of Goya’s annual Employee Scholarship Program and announced a new nationwide scholarship for graduating high school seniors interested in culinary arts and food sciences. An honorary reception took place last month at The Waldorf Astoria in New York City.

The Goya Scholarship Fund is part of an initiative to honor Goya’s 75th anniversary and the company’s commitment to their employees and to higher education. “Education is very important to Goya and vital to the development of our youth and to the strengthening of our communities,” says Bob Unanue, President of Goya Foods. “Our Employee Scholarship Program is our way of giving back to our employees and creating the opportunity for their sons and daughters to gain a better education and to help with college costs.”

The scholarship recipients of the 2011-2012 academic year are Sarah Wimbush Bray, freshman at Lafayette College; Cristal Reyes, freshman at University of New Haven; Anthony Adolfo De la Rosa, freshman at New Jersey Institute of Technology; and Drazy Daybelis Medina, freshman at Northeastern University. Administered by the Hispanic Scholarship Fund, the nation’s largest leading Hispanic scholar-

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// NEWS

RATINGS

Brooklyn Eatery Ai Fiori Tops Zagat And Michelin Ratings Three years after leaving Merrill Lynch & Co., Ahmass Fakahany saw his French-Italian dining room, Ai Fiori, named New York’s best new restaurant by the Zagat Survey last month.

T

he citation came less than 24 hours after Ai Fiori won its first, coveted Michelin star.

Fakahany runs the restaurant, in The Setai Fifth Avenue hotel, with chef Michael White. “Overall, the industry has stabilized and turned upwards,” said survey co-founder Tim Zagat. “It’s the best year since the recession for restaurants.”

Eric Ripert’s Le Bernardin, which reopened in September after a month long renovation, won Zagat’s top food honors for the second year in a row. Ripert’s temple to seafood also snatched the most-popular rating from Danny Meyer’s Gramercy Tavern, which now holds the number two spot, ahead of Meyer’s Union Square Cafe (No. 4) and his Eleven Madison Park (No. 5).

Thomas Keller’s Per Se continued its winning streak for the best service and Asiate, its neighbor in the Time Warner Center, remained at the top of the decor category.

This is the first edition of New York’s Zagat survey since Google Inc. purchased the guide this fall. Zagat collected the opinions of 41,604 diners, who ate out an average of three meals per week, down from 3.3 in 2008, 3.4 in 2006 and 3.5 in 2002.

Forty-three percent of the respondents said they never engage in-group buying discounts, such as those offered

rose to $163.34 per person. That’s a 5.5 percent hike, the biggest since 2007, when prices rose 11.1 percent.

Zagat said the increases were only partly related to inflation. “People will raise their price if they can get away with it, and these 20 most expensive restaurants are virtually all full,” he said.

“People will raise their price if they can get away with it, and these 20 most expensive restaurants are virtually all full.”

by Groupon. Eighty-one percent said they don’t follow restaurants or food trucks via social media sites, and 49 percent said they have not downloaded restaurant-related apps on their smartphones.

Sixty-two percent said it’s “rude and inappropriate” to text, email, tweet or talk on their mobile phones at a restaurant, but 66 percent found that taking photos of food or companions is “acceptable in moderation.” Fifty-five percent said they shared their dining experiences, both good and bad, via websites, blogs and social media.

The average cost of dining at New York’s 20 most expensive restaurants

24 • November 2011 • Total Food Service • www.totalfood.com

In a sign that the New York restaurant industry is weathering the fragile economic recovery, there were only 68 restaurant closings in 2011, the lowest number since before 2002.

Michelin made news last month by granting three stars to Chef’s Table at Brooklyn Fare, in the annex of a supermarket. Chef Cesar Ramirez’s venue is the only Brooklyn establishment to earn the highest honor of the “Guide Rouge.”

“Ramirez is an extremely talented and meticulous chef,” said the editorin-chief of North America’s Michelin Guides. She declined to give her name, citing her responsibilities as one of the

guide’s anonymous inspectors.

“What he does there night after night is very impressive, given that his audience is sitting right in front of him and there’s very little room for error.” Eleven Madison Park also jumped in the rankings, from one star to three after the restaurant was overhauled last fall, moving to a prix-fixe-only format of $125 or $195 per person at dinner.

Brooklyn Fare, with a set menu of $185, made its debut on the list with two stars last year. Ramirez serves a 25-to35-course feast to 18 guests every night.

He specializes in small, composed bites of raw fish - scrambled eggs with sea urchin and caviar on a tiny cube of bluefin tuna.

SHO Shaun Hergatt, the recipient of somewhat uneven reviews by Bloomberg News and the New York Times, is a new entrant to the two-star category. Earlier in September, the Australian-born Hergatt raised his dinner price by $10 to $85; diners now receive five courses instead of three. L’Atelier de Joel Robuchon was also promoted to two stars.

Michelin’s New York guide, which didn’t award any stars to Indian restaurants last year, now cites three: Junoon, Tamarind Tribeca and Tulsi. Kaiseki cuisine, which involves long and often complex Japanese tasting menus, received two new entrants from Tribeca: David Bouley’s Brushstroke, where meals cost $85 to $135, and Rosanjin, where guests can spend as much as $200 on dinner.

New entrants to the one-star category include Heartbreak, a European restaurant in the East Village, and Tori Shin, a yakitori spot on the Upper East Side.

Three stars means exceptional cuisine, worth a special journey; two stars are for excellent cooking, worth a detour; one star denotes a very good restaurant in its category.

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// NEWS

RESTAURANTS

Medina Opens Theatre District Toloache In The Upper East Side Chef Julian Medina who has created a success with Toloache in the Theatre District has opened an Upper East Side branch of his theater district Mexican place.

T

he menu features midtown favorites, like the fruit-based guacamoles, as well as new dishes, such as a riff on chicken enchiladas made with fig-chipotle salsa. There’s a focus on well-crafted tequila and mezcal drinks.

Toloache (pronounced toh-loh-AHtchay) is named for a flowering plant famed in Mexico for its use in love potions. The name is typical of chef/

partner Medina, who has shown both passion and intelligence in his previous assignments. These run from Hacienda de los Morales and Les Clbrits in his native Mexico City to Maya, SushiSamba, Pampano and Zcalo in New York.

Once again, Designer Welly Mai brings Mexico’s vibrant colors to bear on Toloache’s duplex setting. Perforated tin lanterns illuminate exposed

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brick walls and painted tiles. The interior is elegant, with a Calavera-tilebacked ceviche bar, leather booths, and sunburst medallions on the walls.

It is dinner only for now, with lunch and brunch to follow.

Mediina has overcome his share of obstacles to carve the restaurant’s success. The original Toloache opened during the stagehands’ strike but the stage went up nightly at the restau-

rant. When the strike ended and the dust settled the eatery had become a destination for non-show goers.

Growing up in Mexico City watching his father and grandfather cook was Julian Medina’s first cooking school.

He trained in a professional kitchen at Hacienda de Los Morales and Les Celebrites in Hotel Nikko in his hometown. He relocated to New York City to work in one of his restaurants. Sandoval later appointed Medina chef de cuisine of Maya, an upscale Mexican restaurant he was planning. Under Medina’s leadership, Maya earned two stars from the New York Times, one of only two Mexican restaurants in the city to hold that distinction. Hungry to learn as much as he could, Medina continued on page 94

Represented in Metro New York by: DMM Enterprises 111 Leunig Street South Hackensack, NJ 07606 800.243.8366 www.dmmreps.com November 2011 • Total Food Service • www.totalfood.com • 27

// Q&A Michael Speller, President Resorts World New York Casino Michael Speller, President of Resorts World New York Casino (RWNY) sat down with Total Food Service to discuss food and beverage plans as well as job growth within RWNY.

W

hat role does food and beverage play at RW? It plays a large role in satisfying our guests and making their visit a complete experience. With the endless gaming opportunity and smorgasbord of cuisines this is an allinclusive gaming haven.

How did you build your food and beverage team?

We selected a group of talented food and beverage professionals from the local market, as well as, some from around the country and brought together to create a world-class food and beverage experience.

Many gaming facilities bring in big name chefs, what is your approach?

Our approach is to use our talented culinary staff to create our own res-

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taurant concepts, which will feature the highest quality products, crafting innovative and signature dishes.

Partnering with big name chefs such as Wolfgang Puck is a big part of our co-branding and our own Chef Bruno Egea possess culinary talents that can create sumptuous delights rivaling the best chefs.

Was your goal to try to use local vendors for both construction and the daily sourcing of food and beverage?

Our goal was to work with MWBE vendors throughout the local community, along with local party and bread artisans who boast the best product in the country.

Who designed and built the kitchen facilities?

JEM Associates, Inc. designed our outlets, with extensive input from the executive food and beverage team. The collaboration ensured that Resorts World Casino New York City would be able to create delectable and varying foreign cuisines that are found infiltrating Queens.

Talk about the jobs and boost to the local economy that RW/NY has created.

During difficult economic times throughout the country and in par-

Resorts World Casino New York City will hire over 1300 new employees, with over 800 in Food and Beverage through late December, 2011. We focused on hiring local applicants, which included approximately 63% Queens’ residents and the other 26% from the New York City Boroughs.

ticular, Jamaica, Queens, Resorts World Casino New York City will hire over 1300 new employees, with over 800 in Food and Beverage through late December, 2011. We focused on hiring local applicants, which included approximately 63% Queens’ residents and the other 26% from the New York City Boroughs. Job creation is what the local area and country truly need. In addition to permanent jobs, we have also contracted vendors and temporary construction employees. This has boosted the local population by purchasing our required goods and services.

What are the career opportunities that Resorts World offer?

Resorts World Casino New York City offers career opportunities in all fields including, Administration, Human Resources, Finance, Marketing, Transportation, Slot Operations, Food and

Beverage and Purchasing just to name a few. We are seeking positive, hard working, Image-conscious professionals interested in growing with our dynamic company.

Not the best economic times to open. …thoughts?

We feel Resorts World Casino New York City will create a significant entertainment experience for the New York region. This is only the beginning. The overall look, technology and customer experience will stimulate renewed interest for those interested in something new. We also feel the population density in this area will support this gaming venture and give individuals an intriguing entertainment experience. The 360 Bar with entertainment stage, largest electronic screen on the East Coast and overall ambience will become the place to be seen in New York City.

RW Prime

Genting Palace

Aqueduct Buffet

Player Lounges

Featuring prime steaks, fresh seafood and other fine gourmet offerings, the Americana Restaurant has a small lounge/ bar for use before and after an exquisite meal. In addition to the daily menu, there is a wide array of specials ranging from Kobe beef to fresh Maine lobster flown in that morning. Guests can reserve one of the private dining rooms for larger gatherings.

Exuding understated elegance and luxury, the Chinese Restaurant presents authentic fine-dining Cantonese cuisine by veteran Hong Kong chefs to discerning gourmands. The ala carte menu features popular favorites like Chinese barbeque, a wide selection of exquisite dim sum and seasonal live seafood. Guests can choose to dine at any of the private rooms in complete privacy.

The 300-seat international buffet is the primary outlet of choice during peak hours. With everything from seafood to steak, pasta, healthy salads and vegetarian specialties, we guarantee that no one goes home hungry.

Our Player Lounges offer alcoholic and non-alcoholic drinks for the times when a guest just wants to relax. These rooms feature comfortable seating and an atmosphere that give active gamers a well deserved break from the action of our 4,500 slot machines.

November 2011 • Total Food Service • www.totalfood.com • 29

// NEWS

RECOGNITION

Penn State Set To Honor Smith As Executive Of Year At IHMRS Event Randell A. Smith, chairman and co-founder of STR, has been named 2011 Hospitality Executive of the Year by the Penn State Hotel and Restaurant Society.

BOOTH

#2272

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S

mith will receive the award during the 50th Hospitality Executive of the Year Award Dinner, which will take place Nov. 13, 2011 in conjunction with the annual International Hotel, Motel and Restaurant Show in New York. As part of the honor, Smith also will be inducted into the Penn State Hospitality Hall of Fame, located at The Nittany Lion Inn on Penn State’s University Park campus.

“We honor Randy Smith because, among other things, he had a unique idea, and the grand vision to make that vision a reality,” said John O’Neill, director of the School of Hospitality Management. “In so doing, he revolutionized the way hotel markets are evaluated and hotel managers are measured. His organization has become an indispensible service to the hospitality industry in the U.S. and many other countries.”

Smith launched STR in 1985 in Lancaster, Pa., to provide information on performance trends to the lodging industry and its observers. The company moved to Hendersonville, Tenn., in 1987. The company’s initial goal was to create a complete list of all hotel properties in the United States and provide that list to suppliers so they could create districts and territories for their salesstaff. That project developed into the STAR program in 1988, which has grown into a series of daily, weekly, and monthly reports made available to the hotel industry. The STAR program has become the definitive source of benchmarking information for chains, management companies, lenders, appraisers, consultants, and developers.

In 2008, STR brought together Deloitte’s Hotel Benchmark business and The Bench to form STR Global, which offers monthly, weekly, and daily STAR benchmarking reports to more

than 44,000 hotel clients, representing nearly five million rooms worldwide. STR and STR Global are now the world’s foremost sources of hotel performance trends and offer the definitive global hotel database and development pipeline.

“I am honored to receive this prestigious award and join the list of notable past recipients,” said Smith. “Penn State’s School of Hospitality Management does a fantastic job preparing its students for the real-world hotel industry and I’m pleased to be recognized by such an outstanding institution of higher education.“ “The 7,000 alumni and 800 students of Penn State’s School of Hospitality Management are proud to honor Randy Smith as our Hospitality Executive of the year,” said Joe McCann, president of the Penn State Hotel and Restaurant Society. “We recognize his industry leadership and appreciate his commitment to hospitality research and education.”

As STR’s leader, Smith is widely quoted in the industry as the authority on hotel industry performance, and he is a frequent keynote speaker at industry conferences and seminars.

He received the 2011 Lodging Hospitality Magazine’s Stephen W. Brener Silver Plate Award, and he is the 2010 recipient of the Americas Lodging Investment Summit Lifetime Achievement Award for his contributions to the lodging industry.

In 2007, Smith was inducted into the Florida State University College of Business Hall of Fame. He is a member and past co-chairman of the Industry Real Estate Financing Advisory Council (IREFAC) and the 2002 recipient of the prestigious IREFAC C. Everett Johnson Award. He also is the vicechair of the American Hotel Foundation Funding Committee, a charter member of the International Society of Hospitality Consultants (ISHC), and a former member of the ISHC board of directors. In addition, he is the recipient of the 1996 Industry Pioneer Award of the ISHC for outstanding contributions to the lodging industry.

The Penn State Hotel & Restaurant Society (PSHRS) was established in 1948 to strengthen the hospitality profession and to enhance the reputation of the hotel, restaurant, and institutional management program in the

Penn State School of Hospitality Management. PSHRS and the school created the Hospitality Executive of the Year Award in 1960 to honor individuals who exemplify the successful leadership characteristics that they strive

to instill in students and to convey to alumni and colleagues.

Last year’s award recipient was Roger Dow, president and chief execucontinued on page 91

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// NEWS

LEGISLATION

Setback For Plans For Restaurant In Manhattan’s Union Square Park Plans to put a restaurant in the historic pavilion on the northern end of revitalized Union Square Park have been set back with the withdrawal of the concessionaire selected by the city’s Department of Parks and Recreation.

W

ith the news that the concessionaire, O-V Hospitality Group, was pulling out, the Manhattan borough president, Scott Stringer, urged the parks department to “reconsider their plans and return the pavilion to full-time public and community uses.”

“The city’s precious public park space should be used for recreational purposes that benefit all New Yorkers, not for private enterprise that benefits only a few,” he said. In an interview he added: “The last thing the park needs is a restaurant in an area surrounded by restaurants.”

“At least since 2007, the agency has been talking about plans to include a sit-down seasonal restaurant, as part of a rehabilitation of the park, which at last estimate was to cost about $20 million.”

But Vickie Karp, a spokeswoman for the parks department, said the concessionaire’s withdrawal would not upset the plan to place a restaurant inside the park as part of a rebuilding of the

northern and western plazas and the park’s signature Greenmarket.

“Parks is currently reviewing other high-quality proposals submitted and will select a new operator in the very near future,” she said. “The new public cafe benefits all New Yorkers and brings positive life to the park, especially after dark, as it continues the 150-year-old tradition - going back to the first restaurant in Central Park - of dining al fresco or stopping for a beverage in a natural setting nestled in the midst of this boisterous and fast-paced city.”

At least since 2007, the agency has been talking about plans to include a sit-down seasonal restaurant as part of a rehabilitation of the park, which at last estimate was to cost about $20 million. The colonnaded limestone pavilion was, in the heyday of left-wing politics in New York, a regular backdrop for Socialist, Communist and various labor union demonstrations.

The full renovation will include an

expanded 15,000-square-foot playground, improve the Greenmarket and restore the pavilion. But some officials and neighborhood groups have objected to locating a restaurant within Union Square Park, which is already surrounded by dozens of both epicurean and fast food restaurants. However, the Union Square Partnership, the business improvement group that contributed much of the money toward the renovation, has pointed out that one of its largest donors made a donation that was contingent on the establishment of a restaurant.

It was not immediately clear why the concessionaire pulled out. The parks department announced in May that O-V Hospitality Group would open a restaurant in 2012 called the City Farm Cafe with a minimum of a $1.1 million investment and would pledge to get much of its food from the Greenmarket. The restaurant would operate from May to October and the pavilion would be used the rest of the year by community groups for activities like dances and parties.

The chef and managing partner of the hospitality group is Don Pintabona, who runs Valentino’s on the Green in Bayside, Queens, and was the opening chef at Robert De Niro’s Tribeca Grill.

Geoffrey Croft, president of NYC Park Advocates and a chief opponent of the restaurant, speculated that a factor might have been the threat of a lawsuit from the Union Square Community Coalition against the city and the restaurant for not obtaining state approval for stripping away parkland for a non-park commercial use. Mr. Croft said that Bryant Park was required to get state approval before opening Bryant Park Grill.“We hope the mayor relents and gives it back to the children,” he added.

November 2011 • Total Food Service • www.totalfood.com • 35

// IHMRS PRE SHOW REPORT International Hotel, Motel And Restaurant Show November 12-15, 2011 / Jacob K. Javits Convention Center North America’s leading hospitality industry event returns to New York City, November 12-15, 2011, presenting more than 700 exhibitors and drawing some 30,000 professionals with intent to discover the latest products, make purchasing decisions, and conduct business.

Highlights of the 96th annual International Hotel, Motel + Restaurant Show® (IHMRS) include the Hospitality Leadership Forum, return of Boutique Design New York, debut of the Hotel F&B Zone, and launch of an iPad application area.

The Market from Lynn White, Show Manager

This November, product discovery will prevail, as suppliers representing every hospitality product category convene to showcase their latest innovations and services, including food and beverage, furnishings, technology, equipment, linens, amenities, tableware, cleaning and more. The industry’s most powerful buyers – including hotel, casino, resort and restaurant owners and operators, purchasing companies, hospitality design firms, catering, corporate and healthcare foodservice professionals, and equipment dealerships– will attend to source the latest products and services the industry has to offer.

Supporting new products, resources and innovation, the IHMRS will roll out two new special focus areas on the Show floor this year. Attendees will discover new attention to hotel food and beverage operations through the Hotel F&B Zone, and insight into the world of “apps” within a tech-savvy iPad application section.

“IHMRS 2011 is all about cultivating new business and offering inspiration, as industry professionals get their footing in a new economy and look to make smart purchasing decisions that will impact the bottom line. There’s a new way of doing business, and IHMRS offers the products, resources, and education to succeed.”

Market Highlights Boutique Design New York The event that brought hospitality design back to New York returns alongside the IHMRS November 13-14, at Javits Center North. BDNY 2011 will present 50 percent more exhibitors 36 • November 2011 • Total Food Service • www.totalfood.com

ihmrs.com.

The New York Marketplace The latest in foodservice equipment, design, supply trends, and food and beverage will take center stage with the return of The New York Marketplace, presented by MTucker, a division of Singer, NY LLC. A show within the Show, the 2011 Marketplace will offer cooking demonstrations, food samplings, wine and beverage tastings, and more. In addition, the Kitchen Arts and Letters bookstore will return with book signings by today’s hottest authors and exciting guest speakers. Exhibiting companies include Cardinal International, Libbey, Southbend, Oneida, Captive Aire, Turbo Air, Day & Night, Scandia Seafood, Manhattan Beer, and Cafe Sacco.

2011’s IHMRS Show Room Floor

over its 2010 debut, with a carefullyedited selection of suppliers. Some 5,000 designers, architects, purchasers and developers, along with cross-over attendance from the IHMRS, are expected.

BDNY is a joint venture between the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), the New York State Hospitality & Tourism Association (NYSH&TA) and ST Media Group, and is managed by GLM. For additional details, visit www.bdny.com.

Education Technology Issues that Keep a GM Up at Night, Bells & Whistles for Your Marketing Mix, Hotel Green Programs with Return on Investment, and Boutique Brands…Global Plans, are among the topics to be addressed during the 2011 Hospitality Leadership Forum (HLF) on Saturday, November 13. A full-day conference for senior level hospitality managers, the event also will feature the much-anticipated CEO Leadership Panel and U.S. Lodging Industry Sum-

“IHMRS 2011 is all about cultivating new business and offering inspiration, as industry professionals get their footing in a new economy and look to make smart purchasing decisions that will impact the bottom line.” mit Panel. Highlighting the program is a keynote luncheon addressing hotel restaurants, featuring Chef-Owner Daniel Boulud, famed for several award-winning restaurants including DANIEL, Café Boulud, Bar Pleiades, DB Bistro Moderne, Bar Boulud and DBGB Kitchen and Bar. The HLF is $139 per person, and includes admission to the IHMRS and BDNY Sunday, November 13 through Tuesday, November 15.

Registration is available at www.ihmrs. com.

Education continues on Sunday, November 13, and Monday, November 14, with such programs as Upgrading After the Downturn: Maximizing Hotel F&B Renovations, Tiered Purchasing Strategies, Missed Opportunities in Hotel Food and Beverage Operations, and Cap-Ex Makes a Comeback. These programs are free of charge with IHMRS registration.

A complete listing of educational programs is available online, at www.

New Jersey Restaurant Association Foodservice Arena The New Jersey Restaurant Association (NJRA) returns this year to present the Foodservice Arena, a popular Show floor feature attracting thousands of restaurateurs from the tri-state region and around the world. Product categories featured within this space include beverages, credit card and payroll systems, cutlery, equipment, furniture, oil and grease systems, packaging, and table linens, as well as services such as architecture, design, construction and culinary schools. The Arena will be enhanced this year with the addition of specialty pavilions, including International Flavors, Green Solutions, Business Solutions and Pizza Solutions.

Additionally, the Education Center, inaugurated in 2010 with a series of peerto-peer seminars about current industry subjects, will continue.

For additional information about the NJRA Foodservice Arena, visit www. njra.org or call 800-848-6368. NJRA members are offered discounted IHMRS admission of just $10 through October 30, 2011 with a special promocontinued on page 96

November 2011 • Total Food Service • www.totalfood.com • 37

// PBAC’s SHOW PREVIEW Michael Posternak, Founding Partner Posternak Bauer Aitkenhead Cantamessa Total Food Service sat down with Michael Posternak of PBAC before the IHMRS show to discuss a few emerging food trends and where he sees the Foodservice industry headed in the future.

Would you agree that the business recovery is stronger in NY than the country in general?

Absolutely and for many reasons!

While the US employment rate is 9.1%, NY State is 8.0%. Private sector jobs are being added and offsetting

Booth #2328 Introducing the new steam table line and new warming drawer design. Presentation to include toasters, heat strips, heated display unit and warmers.

Booth #2333

Come see why

Presenting the new

Many new products on

McDonalds,

Super Erecta Pro shelv-

display, including heavy-

machines. Super Automatic Espresso,

on display along with a bussing cart and

drain, 12 ft. wash down hose, low profile

Cappuccino, Latte, and coffee systems,

poker chip dolly.

pre-rinse faucet, improved and expanded

live at their booth.

duty modular waste

electronic faucet line. Posi-Set for gas apBooth #2330

330M Prosciutto slicer

combination Cutter Mixer/Food Processor.

Booth #2332

ing system. Several C5 holding cabinets

Presenting the classic

Food Hall. Also, highlighting the Berkel

Booth #2329

Panera Bread and Caribou Coffee use our

Booth #2322

as seen at Eataly, Salume, Crispo, and Plaza

government layoffs. New York City is far less dependent on manufacturing jobs and more service-based in areas like finance (Wall Street accounts for 23.5% of all private wages) entertainment, media, hospitality, real estate and technology.

Booth #2331

Display of quality

Presenting several

walk-ins with several

new products, in-

unique features.

pliance using gas hoses, and much more.

cluding the new high performance Tournant food blender, coffee urns, rice cooker, roaster oven/warmer, and much more.

Booth #2322

Booth #2327

Automatic Rack

heating system, along with combination tray delivery cart and designer tray top products for the healthcare market.

the most energy efficient gas fryer on the

Introducing the new

demand Induction base and plate dispensers, room service

Vulcan introduces the VK PowerFry fryer,

Booth #2323

Presenting heat on

Conveyor Dishwasher with Energy Recovery option. Presenting the ventless tall AM15 dish machine and Traulsen reach-in refrigerator & food machines.

38 • November 2011 • Total Food Service • www.totalfood.com

market today. Presenting the heavy-duty Booth #2326

range line and new griddle technology,

Attractive grab and go case on display.

steamer & cook & hold

The MAFSI Business Barometer (MBB) has grown by 4 or 5 percent this year, while our REGION III has advanced by 6 or 7 percent. PBAC has achieved a YTD gain in excess of 10% for most of our manufacturers.

Even higher growth has been sty-

growth.

Are there any signs of a double dip or at least a slowdown?

I really don’t see it. The real estate market has bottomed out and the combination of lower prices and all time low interest rates is in place, the

“I believe that this will be the best show since the Great Foodservice Recession began. We are bringing many new products to market as there will not be a NAFEM show until 2013.” mied by the political stalemate in Washington DC and concerns over European economic problems.

What has fueled the growth in foodservice in NY? Zagat’s 2012 NYC restaurant guide shows 135 notable new openings vs.

68 closings, which demonstrate the strength of the top restaurant business. Pent-up demand for equipment has swung from repair to replace.

B&I have improved and all segments of Healthcare are active. Tourism remains strong, as New York is “the” place to visit. Colleges and universities, public schools, anything fresh baked, (mini cupcakes and macaroons!) coffee- particularly fresh roasted and ground, food trucks, self-serve yogurt, more beer gardens, sandwiches, salumerias, and southern cooking all are exciting areas of

stock market seems to be ready for a break out, and businesses are operating more efficiently. We have finished a round of large projects, but many more are being completed now or just starting like MSG, Atlantic Yards, Resorts World at Aqueduct, The World Trade Center, United Nations, Hudson Yards, Willets Point, Chelsea Piers at Stamford, The Farley Post Office and Moynihan Station, just to name a few.

What is PBAC doing to better meet the needs of the market?

Our number one asset is our people.

I have great partners and strong associates, both in sales and administrative support; I cannot say enough about Steve, Larry, David, Herb, Lisa, Alex, Josh, Damon, Bill and Keith. We continued on page 44

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PBAC, from page 39 are all geared to better serve our customers and manufacturers.

We have always embraced technology and there is so much to do in this area. Smartphone, IPADS, APPS, Autoquote 360, Cloud computing, elearning, Constant Contact, customer links to our manufacturers, social media, project management, NAFEM data protocol for service and HACCP management, etc.

“New York has such a concentration of business as well as many active trade associations that this is the ideal way to bring all partners together under one roof in an efficient manner.”

What are your expectations for IHMRS? I believe that this will be the best show since the Great Foodservice Recession began. We are bringing many new products to market as there will not be a NAFEM show until 2013. We will have 10 leading manufacturers lined up in PBAC row and as well we will be raffling prizes, like a mixer, IPAD, theatre tickets, dinners, sports events, etc. each day.

New York has such a concentration of business as well as many active trade associations that this is the ideal way to bring all partners together under one roof in an efficient manner.

I am looking forward to seeing the progress that has been made in the half billion-dollar renovation of the Javits Center.

What type of business concerns keep you up at night?

By nature, I am an optimist and not a worrier. I believe that we are on a long-term path of steady but moderate growth. My biggest concern is that the economic recovery will be dampened by the continuing loss of manufacturing jobs.

What is PBAC’s forecast for 2012?

We believe that we can grow by about 10% for most of our manufacturers through further gains in market share.

BOOTH

#2328

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BOOTH

#2328

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// NEWS

RECOGNITION

Sodexo Brings Increased Sustainable Seafood Offerings To Tri-State Units

I

n the wake of its recently issued performance-based sustainability report last month, Sodexo, Inc., a leading global provider of Quality of Daily Life Solutions, recently announced significant demonstrated progress for its sustainable seafood initiative, Your Better Choice in Seafood®. The initiative offers the most comprehensive, highest quality, sustainable fresh and frozen seafood program in the industry, and has just doubled the available selection of Marine Stewardship Council (MSC) and Best Aquaculture Practices (BAP) certified sustainable seafood products to more than 150 SKUs for Sodexo clients and customers.

“Sodexo serves over 10 million meals every day in North America; 50 million globally,” said Ann Oka, senior vice president, supply management, Sodexo, Inc: “That’s 50 million opportunities every day to influence significant changes throughout our supply chain, protecting sea diversity and ecosystems, while meeting the growing demand for great tasting, nutritious seafood.”

Your Better Choice in Seafood represents a strategic approach to healthy, sustainable consumption of seafood that is unprecedented in the industry. In addition to doubling selections available to clients and customers, the initiative is well aligned with trends projected by the National Restaurant Association indicating increased demand for sustainable seafood and new USDA nutrition guidance, advising all Americans to eat seafood at least twice a week.

Since first launching in February 2011, Sodexo’s sustainable seafood ini-

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// NEWS

RESTAURANTS

NYC’S Tavern On The Green Intellectual Property Rights Sold For $1.3 Million

J

il Mazer-Marino, Chapter 7 Trustee of the bankruptcy estates of Tavern on the Green Limited Partnership and LeRoy Adventures, Inc., has entered into an agreement to sell the companies’ intellectual property rights to Tavern International LLC for $1.3 Million. The sale is subject to competitive bidding in a Bankruptcy Court approved sale process.

The Trustee filed a motion last month seeking Bankruptcy Court approval of Sale Procedures including an anticipated bid deadline and auction.

Streambank LLC has been engaged by the Trustee to conduct the sale.

The Intellectual Property rights are being sold in accordance with a settlement agreement between the Trustee and the City of New York, concluding litigation between the parties over ownership of the world famous “Tavern on the Green” trademark. The rights being sold by the Trustee include: Royalty-free use of the TAVERN ON THE GREEN name and logo for restaurants outside of New York, New Jersey, Connecticut and parts of Pennsylvania; Ownership of the Tavern on the Green trademark for oils and salad dressing; and exclusive right to register and use the Tavern on the Green trademark for other products including packaged food, tabletop and other home decor, cookware and accessories.

“This is a tremendous opportunity to own an iconic brand that is world renowned and arguably the most famous full service restaurant brand in the world,” said Gabe Fried, a Streambank principal. “The brand will benefit from instant recognition across the US and around the world for a broad array of categories including restaurants, packaged food and tabletop accessories.”

Streambank is an advisory firm specontinued on page 73

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// FIORITO ON INSURANCE

Claims Management, an Important Part of Your Operations

ly destroyed his restaurant. The main thing is to mitigate business interruption and rebuild as quickly as possible before you lose your momentum and your regulars. Let people know that you will back up within weeks, not months.

Each month that passes represents another month of lost business.

As their broker, my job was to use my relationship with the carrier to press for

Bob Fiorito

T

here are many brokers who can get you the lowest price on an insurance policy, but the lowest priced policy doesn’t always translate into optimal coverage when a major loss is incurred. The distinction between price and value becomes very evident when it comes to collecting on a claim. If you examine price alone without due diligence on what the policy actually covers, you are leaving yourself susceptible to exclusions and incomplete coverage. For example, if your restaurant obtains 20% of its revenue from traffic emanating from a nearby entertainment venue, which shuts down for a period of time, it is possible that with additional contingent liability coverage your restaurant would be covered for the loss of revenue as a result of their shut down, even if you did not have any physical damage to your location.

Having an experienced broker with industry specific knowledge and the resources of a dedicated claims department, claims adjuster and legal counsel can mean the difference between thriving or sinking in the aftermath of a claim.

The Critical Role of the Broker in the Claims Process “An insurance broker earns his stripes when you have a major loss.” That’s what a prominent restaurateur once told me after a major fire had complete58 • November 2011 • Total Food Service • www.totalfood.com

my client and state their case for receiving upfront advances to get started on the rebuilding of their restaurant. When they needed $250k advance, I got them $400K mainly because I had the backing of a diligent claims and legal department, as well as the loyalty of the insurance carrier because of our large book of business in this area with them. We worked together as a team and made

the carrier comfortable with the restaurateur’s ability to quickly rebuild.

Having the right insurance broker is no different than having the right team of lawyers to represent you in the best possible light. You probably wouldn’t consider representing yourself in a court of law, and when it comes to insurance and filing a claim, it is no different.

In this case, the restaurant reopened

in a couple of short months and is doing better in the aftermath of the fire than ever before.

Preparation is Key to Claims Management Having a broker to guide you through a major loss and represent your company to an insurance carrier is a very important part of a restaurateur’s operations. However, just as important is the preparation before a claim needs to be filed. Too many times, the first notice of a claim comes from an attorney filing a lawsuit. More likely than not, when this happens, management is already behind the curve because of missing information on what occurred. To eliminate any debate surrounding a claim at

your establishment, it is important for responsible business owners to work with their brokers in developing a program for filing incident reports as soon as they happen.

The first step is to create a standard reporting form that is simple for the manager on duty to complete on-site.

Advise them to notify you of the incident so that you can immediately forward to your insurance broker for reporting purposes until you have more information on the incident. Beware that often times, late reporting of a claim could result in a denial by the insurance carrier, especially, if the restaurateur had knowledge of the incident and failed to report.

As a precaution, even if you think

nothing will materialize from it, file an incident report with your insurance carrier. Do not be concerned about it affecting your insurance rates because it will be added to your file for reporting purposes only. If it does manifest itself into a claim, you will be covered by your insurance carrier.

When choosing an insurance broker, claims should be one area where you ask for references on how the claims were handled and resolved in a timely fashion.

It’s important to work with an insurance professional who can advise you about the latest coverage options and new products in the marketplace; one who truly understands the insurance needs of a restaurant or food service

business.

To learn more about finding the right coverages for your new business or for a complimentary analysis of your current insurance program, contact Robert Fiorito at 212-338-2324 or robert.fiorito@hubinternational.com.

Robert Fiorito, serves as Vice President, Hub International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. To learn more about Bob, please visit www. hubfiorito.com

November 2011 • Total Food Service • www.totalfood.com • 59

60 • November 2011 • Total Food Service • www.totalfood.com

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// NEWS

REAL ESTATE

Legendary Restaurant On Long Island’s “Gateway To The North Fork” Slated For Auction Sheldon Good & Company, a Racebrook Portfolio Company and America’s leading real estate auctioneer, will conduct a sealed bid sale of Baiting Hollow Commons, a popular restaurant and multi-tenant retail complex in Riverhead, NY, on Long Island’s North Fork, located along the well-travelled scenic route to Greenport and Orient Point. The deadline for bids for the rustic property is November 15, 2011.

S

owner or tenant to deliver a fresh restaurant concept to an area prized for its local produce and seafood.

The restaurant building also includes office space on the second floor. Frederick Terry said the restaurant will close for the season in early December, as it has in years past, regardless of whether a new operator purchases the site at the auction, which is set for Nov. 15.The fate of the current Lobster Roll Northside is in the hands of whoever buys the property, he said. “It will beup to the new tenant,” Mr. Terry said, adding that he thinks it will probably remain a restaurant.

Mr. Terry, who is credited in the Ameri-

heldon Good & Company, a Race-

Fork, located along the well-travelled sce-

former farmhouse called the Lobster Roll.

can Dictionary of Food and Drink as the

brook

and

nic route to Greenport and Orient Point.

The restaurant will be delivered in turn-

inventor of the lobster saladroll, is work-

America’s leading real estate auc-

The deadline for bids for the rustic prop-

key condition with a bar and tap room,

ing on opening a number of gourmet

erty is November 15, 2011.

dining room, all-weather dining deck and

seafood eateries around the region and

Portfolio

Company

tioneer, will conduct a sealed bid sale of Baiting Hollow Commons, a popular res-

Baiting Hollow Commons is comprised

pet-friendly outdoor seating. The existing

across the country called Lobster Roll Ex-

taurant and multi-tenant retail complex

of three buildings, including a handsome

Lobster Roll business is not included in

press.

in Riverhead, NY, on Long Island’s North

3,500-square-footrestaurant located in a

the auction, opening the door for a new

62 • November 2011 • Total Food Service • www.totalfood.com

He envisions the eateries opening in

malls, shopping centers, hotels and casi-

representative of Sheldon Good & Com-

nos, and he plans to start a mobile version

pany will conduct a bidder’s seminar and

Sheldon Good & Company is America’s

include open-outcry auction programs,

of Lobster Roll Express as well. “We’ve

due diligence review at each of the on-site

Real Estate Auctioneer. As the nation’s

sealed bid offerings, private sale cam-

been inundated with requests to do this

inspections. Sheldon Good & Company

leading provider of strategic momentum-

paigns, phased auction plans and struc-

over the years,” said Mr. Terry, adding

invites broker participation and a 2% re-

building marketing and structured ac-

tured loan sales throughout North Amer-

that he’s been discussing a possible part-

ferral fee will be paid by the Seller to the

celerated sales solutions, the firm has a

ica and the Caribbean. Sheldon Good &

nership with iGambit, a public holding

REALTOR®/Broker

registered

45-year track record of proven results, has

Company is a Racebrook Portfolio Com-

company. The Lobster Roll Express menu

buyer successfully closes on this property.

sold billions of dollars worth of properties

pany, part of a family of enterprises offer-

would include seafood comfort foods like

Bids are due on Tuesday, November 15,

in every real estate asset class, and has the

ing a wide range of services in the special

hot and cold lobster rolls, hand-cut pota-

2011, no later than 5:00pm EST, delivered

highest closing ratio in the industry.

situation and opportunistic real estate

toes, cole slaw and swellbellies, a fried fish

to the offices of Sheldon Good & Com-

Sheldon Good & Company brings a

sector that include: advisory and consult-

dish Mr. Terry said he’s trademarked.

whose

or call 800-480-0062.

array of alternative sales strategies that

pany, Attn: Baiting Hollow Commons

superior level of experience, expertise,

ing services; acquisition, investment and

“I think you’ll see [Lobster Roll Express]

Project Manager, 488 Madison Avenue,

and creativity in analyzing the real estate

disposition capabilities; and workout and

pop up within the next year,” he said. “I

Suite 201, New York, NY 10022. For more

and creating the proper deal structure to

restructuring services.

don’t think we’re going tocompletely dis-

information, visit RiverheadAuction.com

maximize return, utilizing a sophisticated

appear from the Riverhead area either.”

He said the new establishment would offer counter service instead of table service, and he plans to offer employment to his current staffers.“It’s a personal choice for myself to move out a new concept,” he added. “The time is right and the marketplace is right for this kind of concept.”

Next month’s auction of the Baiting Hollow Commons shopping center will be held by Sheldon Good and Company.

The 2 acre site includes the restaurant, two renovated barns housing about 6,000 square feet of retail space and 80 parking spots, which will all be included in the auction. Mr. Terry currently operates Gingerbread University, a company that runs gingerbread-decorating workshops, out of the property’s main barn. He’ll continue that set-up ifthe property’s new owner allows it. He said his family’s other restaurant called the Lobster Roll in Amagansett will remain open as-is.

“This is a terrific opportunity to capitalize on a food and retail business in one of the North Fork’s thriving rural communities, where there are few properties of this type,” said Mark Troen, COO of Sheldon Good & Company. “The restaurant, in a renovated farmhouse, has long been a popular local and tourist destination.”

On-site inspections of Baiting Hollow Commons, located at 3225 Sound Avenue, will take place from 11:00 a.m. to 3:00 p.m. on November 1st, 4th , 8th, and 11th.

A certified or cashier’s check of 5% of the total purchase price offer is required to bid along with the purchase of a bidder’s information packet, which contains the property due diligence information. A November 2011 • Total Food Service • www.totalfood.com • 63

64 • November 2011 • Total Food Service • www.totalfood.com

// NEWS

RECOGNITION

Legendary Connecticut Toque Pepin Back With New Show And Book

J

acques Pepin is, above all things, a teacher. A trim, elegant 75, the greatest cooking instructor America has ever known has entered a genteel upper middle age. But the man who taught two generations of home cooks and many of today’s celebrity chefs how

“Born in France just before World War II, he peeled, diced, whisked and braised in his mother’s restaurants until he left home at 13 for a formal apprenticeship.” to hold a knife can still out-chop a food processor and make boning a chicken look like magic.

“I tell a student that the most important class you can take is technique,” Pepin says while chopping chives at his Connecticut home. “If you are a jeweler, or a surgeon or a continued on page 73 November 2011 • Total Food Service • www.totalfood.com • 65

// MEET THE NEWSMAKER Christopher Hermanns President of WH Linen Rental in Clifton, NJ Talk about how the industry has changed since you were around it as a little kid & then came to work in it.

I had a meeting with the general manager in New York at one of my very favorite restaurants and I was looking to get his business. He looked me right in the eyes and he said, “Listen, I’m going to be perfectly honest with you. In my mind, linen suppliers are all crooks.” I sat back and I thought, wow. At first I wanted to get defensive, but I said you know what, I know exactly where that’s coming from and I am not going try to talk you out of it. If you read the news, and pay attention to what’s out there, and follow the anti trust suit of just eight years ago, then you know there’s a lot of ugliness in our industry and it has been for a long time. It’s not the first time the feds have investigated the linen industry.

So do you ever ask yourself, what the hell am I doing here? Why am I doing this?

Well, no. Actually it’s the opposite. WH Linen was looked at during the case, and we were cleared. There was never any implication that we had done anything wrong. And that was really what spurred me on. That was what made me glad that I was there. Because it sort of became a mission. Yes, there’s still a lot of ugliness out there. But there are companies like mine that are bringing the linen industry into the 21st century. We’re not interested in back room deals, and under the table cash, and price fixing, and anti-competitiveness.

We’re not interested in that. We’re interested in selling the best product possible because we love restaurants. And we love being around restaurants.

You know, I look at Mark at DeBragga

and Spitler. Or I look at Pat LaFrieda.

These guys are partners to the restaurants they serve. The restaurants rely on them for their success. But the restaurant still sees this industry as crooked because they see us as a drain on their bottom line, they see us as money out the window for which there is no return and that’s just not right. There’s another story that needs to be told and I love the challenge. I think it’s difficult for restaurants to stop and think, “Okay, the meal that I charge or the entree that I charge $35 for, I wouldn’t be able to get that kind of money for it if I put a paper napkin next to it. You know, it’s a difficult thought process for a lot of people. I keep a quotation on my desk.

Joe Bastianich is somebody that I have great admiration for and his restaurants are among the best in the world.

I understand he’s writing his life story, 66 • November 2011 • Total Food Service • www.totalfood.com

which will be a good one. But he writes that he doesn’t mind paying 15 bucks for a veal chop that he sells for $30 but paying $1.25 for a tablecloth and $.35 for a napkin that someone gets dirty before they’ve even had their first drink is a drag. Now for Joe B to take time out of his memoir to complain about linen rental is fascinating to me. I want to get the word out that there are people like me – there are people in our industry who are foodies just like the rest of the country is now food crazy. We love going to restaurants, we want to be a part of that, and we want restaurants to value what we do because we value what restaurants do. I have this conversation all the time with people who sell dishes and flatware. “Why would a chef who spends so much time and so much effort to present this product properly on a plate look to cut anything that would diminish the aesthetics of what ends up on that table. You don’t want your customers to walk away.

If they believe that they can go to a cheaper napkin, they can go to a more run of the mill tablecloth and that’s not even mentioning the stuff in the back which their customers never see, who cares what towel the chef is using, who cares what he is wearing well you know what, the chef does. And I certainly do.

You know, I want those people to feel good about the stuff that they’re using.

I want them to feel like these guys are looking out for me, they’re taking care of me. That means a lot to me, personally.

Why is your company a partner with City Harvest?

My company did a lot of work with City Harvest in New York. We’re, a partner with City Harvest because I believe in it.

I can’t think of a more important cause then feeding the hungry. Nothing else jumps off the page at me, as being more valuable than that and the way they do it is interesting to me. And I can help. It fits in with what we do. It makes sense for my company to get involved in this way and serve a great cause and as a lovely side benefit, I get to meet a lot of great chefs. I mean, being around

chefs is like being around rock stars for me. I enjoy it. And the green agenda is at least as meaningful to me as it is to the restaurants. I’m extremely proud that the green restaurant association has added my company to the database. When the restaurant calls, and says, listen we want to do business with an ecologically friendly company, they give them my number. That’s hugely meaningful to me, personally. It’s my philosophy, it’s my ethics. And guess what? Those ethics are shared by a lot of chefs out there. I think you know the chefs; the restaurateurs in the world, and probably in New York specifically look at the linen guy as a necessary evil.

really difficult for an honest guy.

What is it that makes a high quality linen? Is it the texture, is it the softness, is it when you wipe your face? What is it that makes a high quality linen different from a cheap linen?

Well, I think that the more a buyer knows is great. I do all the buying here myself because the quality of the product means a lot to me. And learning how a napkin or a tablecloth is woven is important. First of all, is it cotton?

Is it cotton and linen? Is it polyester?

Is it polyester and cotton? You need to know the blends and knowing how it is woven. I need a certain quality of

“Why would a chef who spends so much time and so much effort to present this product properly on a plate look to cut anything that would diminish the aesthetics of what ends up on that table?”

He doesn’t see him as somebody who believes what he believes, feels what he feels, and wants what he wants. This is feedback, and it’s true. And it’s true in my case. I can’t speak for anybody else.

Overturning the perception of the linen industry has become a real mission for me. I hate the way we’re viewed. I really, really do, and I fight it every single day.

Why did the industry end up in this position?

I think because there has been so much corruption. For instance, why is the garbage industry viewed the way it is? Why is the construction industry viewed the way it is? There has been, in the past, such, endemic corruption; it’s

product just to know that it will stand up to the rigors of industrial laundering. Because industrial laundering is a rough process. It’s not like throwing something in a home washer. To wash something in a factory like ours, it takes its toll on a product.

I’m assuming it’s a heat issue.

It’s heat, it’s mechanical action. I mean if you saw the continuous batch washer we use, it’s bigger than most people’s houses. And it’s really vigorous. And the chemicals are industrial strength chemicals, although we work with Ecolab with very environmentally friendly products. But it’s still rough on fabric, they have to be. We need to sterilize

everything, we need everything to be nice and sanitary and we need it to be clean. So the better product, the better the weave, the better the raw materials, the more likely that they’ll stand up to a good product.

When someone picks up a napkin, does it feel more like a handkerchief with no substance if it’s not high quality?

If you drop something in your lap your pants are going to get stained, you want it to be heavy and luxurious and soft. I went on a worldwide search for a satin band napkin myself and I hooked up with a mill in Egypt. Most people, most launderers don’t buy directly from a mill. Most of us go through distributors but I was unable to find a distributor who had a satin band napkin of the quality that I expected. And it’s intuitive. You pick it up and you say, wow, I like that! It’s like when you put on a fine shirt. It feels nice.

The question is, who is it that you have to give this fine shirt to that understands that it’s a fine shirt, and why should I buy this fine shirt?

That becomes the issue. When a restaurant has a 9 course tasting menu that they offer their customers and they recognize that if the tablecloth has threads hanging off, or little holes, or the napkin is dingy looking that customer is not going to be all that happy about dropping $300 for dinner. And that restaurateur recognizes, look I need everything to be just so. I’ve been in more than one restaurant that ironed the table clothes in the dining room during service because they want them looking the way they want them looking. Some restaurants try to hide that. They think it is unseemly for a customer to see that. Other restaurants turn it into almost live entertainment, which I find endlessly fascinating. They recognize that everything has to be what they needed to be; otherwise they can’t justify the prices they’re charging for dinner. continued on page 92

November 2011 • Total Food Service • www.totalfood.com • 67

Sodexo, from page 48 tiative has constantly advanced toward its commitment to have 100% of its contracted seafood certified sustainable by 2015. Through strategic partnerships with key suppliers including Slade Gorton®, Contessa®Premium Foods and CleanFish®, the initiative promotes Your Better Choice in Seafood® which is built on four key platforms: 1. Better Variety - The most recent additions to Sodexo’s flexible, diverse line of frozen sustainable seafood are a greater variety of breaded,

battered and encrusted seafood many of which are lower in fat and sodium.

2. Better Taste - Available nationally through a network of approved regional distributors, the initiative provides a comprehensive, high quality fresh seafood program to meet Sodexo customers’ needs. Salmon, Tilapia and regional value-added fresh products are featured as well as artisan, eco-friendly offerings like Loch Duart Salmon and Laughing Bird Shrimp from CleanFish.

3. Better Standards - As the glob-

68 • November 2011 • Total Food Service • www.totalfood.com

al authority in seafood quality and safety, NSF Surefish has developed an independent third party led specifications and quality assurance program for Sodexo. This program is unsurpassed in the industry for consistent, dependable quality.

4. Better Environment – Working with the Marine Stewardship Council and the Global Aquaculture Alliance, Sodexo has made an allegiance to support global standards of excellence for environmental responsibility and accountability in seafood.

Seafood is the main source of protein for over 15% of the world’s population and demand for it is rising. The United Nations predicts another two billion people will join the world’s population within 20 years. This increase in demand is challenging the world’s supply of seafood. A study published in 2006 in the journal of Science by a team of leading fishery scientists concluded that the world’s fisheries are in collapse and, if current trends continue, they will be beyond repair by 2048.

In addition, According to the Food and Agriculture Organization of the United Nations (FAO), global fisheries production totals 141.6 million tons annually. 52% of the oceans’ wild fish stocks are fully exploited, 16% are overexploited, 7% are depleted and 1% is recovering. Seven of the top ten marine fisheries, accounting for about 30% of all capture fisheries production, are fully exploited or overexploited. 90% of the entire oceans’ large fish have been fished out. According to the MSC, 200 million people are directly or indirectly employed in seafood industries.

Quality of Life plays an important role in the progress of individuals and the performance of organizations.

Based on this conviction, Sodexo acts as the strategic partner for companies and institutions that place a premium on performance and employee well being, as it has since Pierre Bellon founded the company in 1966. Sharing the same passion for service, Sodexo’s 380,000 employees in 80 countries design, manage and deliver an unrivaled array of On Site Service Solutions and Motivation Solutions. Sodexo has created a new form of service business that contributes to the fulfillment of its employees and the economic, social and environmental development of the communities, regions and countries in which it operates.

// NEWS

RESTAURANTS

Wood Stone Oven Is Centerpiece Of Uno’s New Fast Casual Concept Boston-based Uno’s, the casual dining restaurant with a deep focus on intense nutritious menu options, has opened its newest location of Uno Dué G, the company’s fast-casual café concept, in downtown Boston.

The striking location features a giant Wood Stone oven for baking fresh bread and pizzas, offers breakfast, lunch and dinner, and is the first corporate-owned location of the highly successful three-year-old concept.

The unique menu features items such as prosciutto, fig and cheddar sourdough bread panini, the Tum Yum chopped vegetable salad and a vegetarian black bean burger wrap, as well as some items from Uno’s roots – a multi-grain harvest pizza, the seasonal apple, bacon and Vermont Cabot® cheddar pizza, and a line of muffins inspired by popular cocktails at Uno’s.

The distinctive, fusion retail café appeals to both the busy customer who is looking for fresh, high quality food to take out and the lingering guest who is looking for a place to settle in, get comfortable and enjoy great food in a relaxing atmosphere. Between building and staffing it, the location has also brought 60 jobs to the area. The Boston Redevelopment Authority considers the new Uno Dué Go a cornerstone of the revitalization of Downtown Crossing. “We are pleased that Uno’s is investing in Downtown Crossing because anywhere there is unique high-quality food being served in an inviting atmosphere, it infuses positive energy into the area,” says City of Boston mayor Tom Menino.

“Uno Dué Go will light up the corner of continued on page 101

continued on page xx November 2011 • Total Food Service • www.totalfood.com • 69

// MIXOLOGY

Metro New York’s Monthly Mixes

Warren Bobrow Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. His research on Biodynamic and Organic Wine and Food will appear in the 2012 Oxford Encyclopedia of Food/ Drink in America, Ed., 2. // artintheage.com

Root, Rhuby, & Snap These flavors are all USDA Certified Organic, like their products named Root, Snap and now Rhuby. Root is the alcoholic version of the ubiquitous root beer, albeit dry at a stomach warming 80 proof.

Snap, a modern day Lebkuchen, or Ginger Snap liquor also weighs in at a hefty 80 proof. Their newest product named Rhuby is also a USDA Certified Organic- 80 proof liquor. All these products are now or will very shortly be available in the NY/Metro area. William Grant is the distributor.

A

rt in the Age is a brand invigorator. They take classic products like Hendrick’s Gin or Sailor Jerry Rum and give them a brand identity.

In the case of Rhuby for example, the inspiration for the brand was the colonial meeting of John Bartram, the famed botanist who was brought Rhubarb seeds from Europe by Benjamin Franklin. Root gained its pop-

ularity from hard working Pennsylvania coal miners who needed a little something to keep warm down in the mines and Snap with its flavor of ginger harkens back to a child’s ginger snap cookie, with a horse-kick.

Steven Grasse is the ebullient owner of Art in the Age and the inventor of these products. He is brimming with new ideas for hand-crafted liquors, material goods and the next

70 • November 2011 • Total Food Service • www.totalfood.com

Rhuby Friday Martini 1 Twisted Cocktail Ingredients: • 2 Shots Hendrick’s Gin or other good botanical gin • ½ Shot Rhuby (USDA Certified Organic Rhubarb “tea”) • 3 Tablespoons freshly squeezed lemon juice (essential to always use fresh squeezed) • 2 shakes Angostura Bitters Dry Vermouth (I like Dolin) Rhubarb stalk for garnish Preparation: 1. Fill a plant misting tool with dry vermouth 2. Mist the inside of a pre-chilled Martini glass with the dry vermouth 3. Fill a cocktail mixing glass ½ with ice 4. Add the Hendrick’s Gin and Rhuby 5. Add a few shakes of the Angostura Bitters 6. Add the lemon juice 7. Stir, don’t shake!

8. Strain into your misted Martini glass and sip through to a successful conclusion to your week. Stir with Rhubarb stalk.

St. James Infirmary Cocktail Special thanks to the Preservation Hall Jazz Band in New Orleans Ingredients • 2 oz. Sloe Gin or in a pinch, Laird’s Apple Jack from New Jersey • 1 oz. Tuthilltown Manhattan Rye Whiskey • 1 oz. Root (USDA Certified Organic Root Tea) • Q-Ginger Ale • Freshly squeezed lemon juice • Angostura Bitters (just a few shakes) Preparation: 1. Combine all the liquors with the lemon juice in a cocktail shaker 2. Shake with some fresh ice and strain into a coupe’ glass without ice 3. Finish with Q-Ginger Ale and 3 drops of Angostura Bitters.

4. Garnish with a ripe Jersey blueberry (or a sloe berry if you can find one!)

hot concepts for the youth (and not so youth) markets. He is very interested in making things by hand using good old- fashioned ingenuity and his determination for success. His

office; located in a 100 year old plus loft building in Philadelphia buzzes with Yankee and Amish inventiveness. Social Media weaves a story in real time about his success and

his products are available nearly all over the United States and soon the world. You could say he’s an Amish farm boy made good!

Root Hot Chocolate: Hot Chocolate for a cold day.

Ingredients • 2 Ounces of Single Origin Hot Chocolate from Askinosie (or your choice) • 2 shots Root-The USDA Certified Organic Neutral Spirits with North American Herbs and Pure Cane Sugar • 1 shot Branca Menta Amaro (super intense mint liquor from Milano, Italy) freshly whipped cream (there REALLY is no substitute for the real whipped cream, throw out those cans of chemical fluff the food technologists call whipped cream)

Preparation 1. Prepare a mug with boiling water to heat through and through.

2. Pour out the water, the mug should be really hot.

3. Add Branca Menta 4. Add the Root liquor 5. Top off with Hot Chocolate 6. Finish with a large spoonful of freshly whipped cream.

7. Scrape some fresh nutmeg over the top 8. Reflect on your fine manners by offering your friend a cup.

November 2011 • Total Food Service • www.totalfood.com • 71

// EYE

THE BATEAUX OF NEW YORK

The Food and Beverage Association of America’s Annual Reception and Dinner at the Bateaux of New York

Food & Bev’s Gladys Mouton Di Stefano with Liz Gilbert of The Bateaux of New York and Arline Isaacon.

(l to r) Mary Montesanto with Gladys Di Stefano and friend.

Mr. and Mrs. Michael Kempf from System Filtration.

Pro-Tek’s Ed Daniels with Diane Rossi

Guests enjoyed a fabulous evening of fine cuisine and live entertainment aboard The Bateaux.

Association members and guests enjoyed a dinner cruise in the New York harbor.

72 • November 2011 • Total Food Service • www.totalfood.com

Anne Kayman, Robert Lupica from JP McHale relaxed with guests.

Robert Klingman and Gladys Di Stefano

Tavern, from page 54 cializing in the valuation, marketing, and sales of intangible assets for businesses at all stages. Streambank identifies, preserves, and extracts value for clients through the application of experience, diligence and creativity. The firm’s recent experience includes Anchor Blue Holdings, Circuit City Stores, KB Toys, Borders and other notable retail names. Additionally, Streambank provides intangible asset valuation services to stakeholders in a variety of contexts. Streambank provides sound advice on value maximization strategies and liquidity options. Streambank is headquartered in Needham, MA and has offices in New York, NY.

Pepin, from page 65 cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.”

And nobody owns technique like Pepin. Born in France just before World War II, he peeled, diced, whisked and braised in his mother’s restaurants until he left home at 13 for a formal apprenticeship. He has been a personal chef to French president Charles De Gaulle, helped introduce Americans to French cuisine, turned down the Kennedy White House to pioneer mass produced restaurant food for the Howard Johnson’s chain, and ran with James Beard, Craig Claiborne and the rest of the culinary Rat Pack.

“He was very much part of this group,” says David Kamp, author of “The United States of Arugula.” “He’s

the last living representative of that wonderful group that elevated the game for Americans.”

But it is Pepin’s message of craftsmanship that is likely to be his legacy.

In books and public television series, Pepin has stressed the importance of basic skills in cooking. His 1970s classic “La Technique” and its sister volume “La Methode” used hundreds of black-and-white photos to illustrate every procedure from cracking an egg to making puff pastry. They remain the standard references of home cooks and professional kitchens.

“Jacques stressed that cooking is not about recipes, it’s about techniques and methods,” says Tom Colicchio, co-host of Bravo’s “Top Chef,” who discovered “La Technique” as a teenager. “I realized that you don’t need recipes. You can approach any-

thing as long as you know how to cook.”

But Pepin’s newest book, “Essential Pepin,” is the story of the man today: a French chef turned quintessential American cook whose formidable skills and affable manner make him the ultimate culinary teacher. More than 700 recipes trace the history of his palate.

The book’s accompanying threehour, searchable DVD promises to demonstrate “every technique a cook will ever need,” some of which he’ll perform on the companion TV series.

November 2011 • Total Food Service • www.totalfood.com • 73

// LEGENDS Glenn Davis, CEO Tablecraft Tell me how you got into the industry.

Well this is a funny story. I had gone to college and was in the Air Force for four years. When I got out in ‘72, I started teaching school. I got a job teaching at an all boys’ school in the city of Chicago and I was so thrilled because my best friend was also teaching at the school. I was going to become the head track coach and then I get a call from my father who says to me: “Glen could you come over to the house? I need to ask you a favor.

M

y father never drove so I figured he wanted me to drive him somewhere. So I get there and he sits me down and he says, “Glen, Burton Jay (who is the General Manager of our manufacturing facility in Long Island) just had a heart attack and his doctor is telling him he can’t go back to work at Tablecraft because it’s too stressful. Your brother is 21 years old and I don’t think he is mature enough to run a factory of 45 people. Do you mind moving to New York? I just need you for a year. After a year you can come back and continue your teaching career.” So I said, “If I can get a sabbatical I’ll do it.” And I got the sabbatical and I moved out to New York in August of’74. I worked at Hunter Manufacturing, which was a division of Tablecraft products, for eight years. I worked in various positions; as general manager and then three or four years as a street salesmen and that’s when I met Joe Lehr of Glissen Chemical. I moved back to Illinois in ‘82 and then I got a letter in the mail saying we need you back

here. So that’s what happened. I had some various positions until I was promoted in ‘97 as President of Tablecraft.

That’s a great story. How long did you work with your dad?

Well, from 74 until he retired. He developed Parkinson’s, so it was probably until 2002. I also worked with my two brothers.

So what was that like?

The good, the bad, and the ugly. But the benefits and the advantages far outweigh the bad times. Plus, two of us are retiring after 37 years in the industry.

So, as you look at how this business has grown, was it a food service business or a food service equipment business? I know you’re in retail now. Talk a little bit about how the business has changed and grown and developed through the years.

Well, in the mid 60’s my father and this gentleman in New York decided that Table Preferences was its largest

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customer so they would just merge and that’s how we bought Hunter Manufacturing in Long Island City.

We got out of manufacturing in ‘81 and so that was put aside. We manufactured for so many years. My grandfather was very instrumental in the food service industry. He started Tablecraft right after the war with my father in 1946. So, it was always a food service company. Obviously, the product mixes changed.

Tell me about the product mix in the

old days and tell me about where the product mix is today.

Well in the old days we also had wooden cutting boards and we had a lot of coffee supplies. And we had a lot of holloware, more so than today.

We had stockpots and we had cutlery and we had flatware. So all that has gone by the wayside and we’ve evolved over the years to play more of a manufacturing role in building tools. We own about 200 tools now that we manufacture both here in the United States and overseas in China.

I think that the fact that we now are a global company is something I’m very proud of what I’ll leave here.

So, let me take you off that route for a second. What about making products in the U.S? Where’s your mind with that? You’ve done it domestically. You’ve done it overseas. Pros, cons, what do you see?

I see it coming back to the United States. As a matter of fact, within the past two months, we have built an entire additional set of tooling for a product that we were manufacturing in China. We’re bringing them back here and we’re going to mold them for our domestic use here in the United States. And keep a set over in China, strictly for international use in our distribution.

Okay, and how many jobs will that create in Illinois or wherever the factory is?

No more jobs. We use custom molders and they don’t. But it did create the need to buy two additional machines.

They were US made machinery, so we don’t manufacture anything now. We just use custom molders. Our main custom molders are located in Illinois, Wisconsin and Iowa.

So essentially what happened is a company business that began as a domestic manufacturer moved to be-

come an international manufacturer and then became an International distributor of product. And you basically got out of the manufacturing business. But, you control the products that are made on your behalf.

Yes, that’s the model. And we now have offices in the UK and in China.

Hwo about the customer base? You’ve obviously called on restaurant equipment and supply dealers for a number of years on the food service side.

How has that business changed? How have buying groups changed that business? What does that landscape look like today?

I certainly believe the traditional dealer - distributor is shrinking. The mom and pop dealers are going by the wayside. They were the dominant players when I first entered the industry in seventy-four. Sysco did exist but only at that time, very superficially.

And the broad liners weren’t an issue.

Today, the broad liners have revolved and I remember in 1982, I went to a seminar and I heard somebody say: “I don’t care what buying group your company joins but you need to buy from a buying group.” Obviously buying groups took over. If you’re not in a buying group you lessen your chance of growing the market share.

Why did the buying group grow?

What was it that the manufacturer was not able to create? In other words, why couldn’t you have just paid a rebate without having to be involved in a buying group to pay the rebate?

Because it was more of striving for a larger market share, targeting to a specific audience. They did a lot of work for us on the marketing side too.

So you were able to see 65 customers in a three-day period. That and the advent of the broad liner coming in.

Was that a positive or a negative relative to commoditizing product that you used to be able to sell at a value added. Did it change the need to compete?

No, I don’t think so. The perception is that they sell cheap. But in our product line they did not. You know a lot of the dealers say that Sysco gives its stuff away because they drive their food trucks. But they don’t give our stuff away. But I thought they were a very positive influence on the growth of the industry.

What about the impact of the Internet?

Well, obviously, it’s created a chain to get your marketing tools out there. So, yes, it has opened up, especially internationally. For us, we don’t sell on the Internet because we don’t want to compete against our customers.

Many who have Internet business.

I was going to say you have a lot of dealers who go out with product into the marketplace, etc.

Oh yes. Our products are on hundreds of thousands of different websites, which is good for us. So, you know the Internet has been great. The whole computer has turned around our industry. I remember sitting in New York in the early eighties when I saw my first fax machine. I scratched my head. I couldn’t believe what it was doing. it took a minute and 18 seconds; I’ll never forget this, to transmit

a single piece of paper.

So I guess one of the key pieces of your careers has been technology?

Oh, absolutely.

What about an operation? What about cash and carries like Restaurant Depot, Smart and Final?

Oh absolutely, I give credit to the Ace Marts of the world, to Larry Cohen with Restaurant Depot. They had a vision and they saw what the industry lacked. They filled the void. It’s been great for Tablecraft. Tablecraft was the first so-called smallwares distributor to have cash and carry packs.

And we still do today and it’s a vital part of our business.

How about the growth of your retail business? Where did that come from?

How did that come about?

That came from a relationship that Tablecraft had with a company out of Freeport, New York called Jemco, which was owned, at the time by two gentlemen, Murray Jay and Wally. I was familiar with Murray Jay’s two sons. We’d shared glass runs with them. And we would distribute into the food service industry. They would distribute into the housewares industry. And we had a gentleman’s agreement we would not cross over or infringe on the other guys’ business.

So it was beneficial to both of us.

When Murray Jay unexpectedly passed away that business started to slide. One of the sons whose name was Michael Jay, who I had known for 15 years, I met him at a trade show in Chicago and he said, “You know, we should get together.” He was working for a company called Acme making magnets. So I said you know Michael you’re right and we eventually got together and entered into an agreement and he became our director of retail sales and salesman, he put a sales force together and within three years we were doing $1,000.000. So it’s been continued on page 91

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// EYE

EVENTS

SFM’s National Conference at the Loews Hotel In the beginning of October, nearly 350 SFM members and on-site industry professionals attended SFM’s National Conference at the Loews Hotel Philadelphia.

T

he conference began on Monday, October 3rd with the always popular and highly rated Liaison and Self Operator Section Forum, where

liaison and self-operator members met and participated in a facilitated dialogue with their colleagues to discuss challenges and share solutions.

The New Member/First-Time At-

tendee Reception which allowed those new to SFM to meet with SFM Board of Directors was a great success. The official kickoff of the conference took place at The Franklin Insti-

tute. This opening reception provided attendees with unique networking opportunities and the opportunity to reconnect with old friends.

The next morning, SFM President, Carol Bracken-Tilley and Conference Chair, Tony Kaszuba officially welcomed everyone and started the conference. The conference’s Keynote Sessions were presented by the Jon Luther, CEO of Dunkin’ Brands and local restaurateur and Iron Chef, Jose Garces. These sessions focused on leadership and trends respectively.

The enigmatic executive told the story of how Dunkin’ Donuts was transformed through a series of significant strategic decisions that helped to bring this iconic brand

Carol Bracken Tilley, Barbara Kane and Mark Freeman with Benjamin Franklin

Barbara Boden (JPMorgan Chase) and the Ferko String Band

to the world stage. Throughout his presentation, attendees heard the leadership principles Jon embedded in the culture to elevate this great brand, as well as his team. Luther was named chief executive officer of Dunkin’ Brands in January 2003 and chairman in March 2006. In 2009, he assumed the role of Executive Chairman; in 2011, non-executive Chairman of the Board.

Garces opened his first Philadelphia restaurant, Amada, in 2005.

Since then he has opened six additional restaurants; Garces Trading Company, a gourmet market and 78 • November 2011 • Total Food Service • www.totalfood.com

Top Chef Contestants (L-R Kenny Gilbert, Kevin Sbraga, Andrea Curto-Randazzo, Casey Thompson)

café; and Guapos Tacos, a mobile truck serving modern Mexican street food all of which form the Garces Restaurant Group.

“It’s always a pleasure to speak with

Sumi DeBenedittis (PepsiCo Foodservice) with Ben Franklin

other hospitality professionals to hear about the incredibly varied ways that we find success in this ever-evolving and rapidly growing business,” said Chef Garces. continued on page 97

Dick Hynes and Michael Posternak at the Hobart booth during the Sponsorship Showcase November 2011 • Total Food Service • www.totalfood.com • 79

// NEWS

EXPANSION

Ace Endico Continues Steady Expansion With Strategic Acquisition For the past 30 plus years, Ace Endico has emerged as one of the Metro New York Food service industry’s most dynamic distributors through its commitment to understanding it customers needs and developing service solutions that deliver on all fronts.

The New York based firm has taken yet another step towards those goals with the recent acquisition of Casa Bianca Distributors. The Yonkers distributor specializes in the pizza industry.

Founded in 1982 by William A.(Bill) Endico and Murray Hertzberg, Ace Endico is now the largest distributor in Westchester and Putnam Counties servicing the tri-state area. Ace Endico’s state of the art facility houses an all encompassing inventory featuring: dairy, produce, meats, seafood, fine imported specialty products, paper, canned goods and everything in between.

“This is a great opportunity for both our existing and potential new customer base, “ noted Bill Endico. “Pizza has grown to be a part of many different types of menus. “Casa Bianca’s inventory and expertise will enable us to assist our customers to find new solutions.“ The Casa Bianca inventory includes a full line of pizza items, including the highest quality mozzarella cheese, flour, tomatoes and even pizza

“We are proud to be made up of individual-multi segment expertise, creativity, dedication and professionalism. ” boxes.“This is a perfect match because, we will be able to add a number of items to the Casa Bianca customer’s order,” Endico noted. Ace Endico’s portfolio of fresh produce, chicken, meats, cleaning supplies and desserts, will create one stop shopping for the Metro New York pizzeria.

For Ace Endico, the move further solidifies an inventory that is constantly evolving to meet the needs of a diversified customer base. Ace’s recent additions have included the exciting line of CIBO ingredients which come just in time for the expansion of its specialty

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foods department.

Ace Endico has built its reputation by building a team of enthusiastic, experienced, hard working people. “We function as a team founded in the idea that a company’s strength is only as powerful as the sum of its parts,” added Hertzberg. “We are proud to be made up of individual-multi segment expertise, creativity, dedication and professionalism. “ The Casa Bianca acquisition fits the profile of Ace Endico’s growth over the past three decades. The firm has acquired 11 smaller firms through the

Ace Endico’s new 25,000 square foot facility

years. “In each case, the smaller family operated distributor has proven to be a fit for us, because that’s really who we are,“ Endico added.

“With our growth, we have been able to keep the best of family business. We have built a solid management team and support staff. We have then made certain that we are on top of the very latest technology to be able to respond to our customers needs,“ said Endico.

Among the investments in technology has been Ace Endico’s addition of Jennifer™ FoodSelect, the industry’s first voice-directed solution for foodservice and grocery distribution centers. Order selectors at Ace Endico have increased their average case picking rates more than 28 percent working with Jennifer for voice picking while increasing accuracy to ensure a perfect order for its customers.

2011 has been a year of many high notes for the Brewster, NY based company including our new construction of 25,000 square feet of dry warehouse space. Its annual show being held at the new Yankee Stadium and the acquisition of Casa Bianca, Ace Endico has continued to establish itself as one of the nation’s most innovative and progressive food service distributors.

November 2011 • Total Food Service • www.totalfood.com • 81

// NEWS

RESTAURANTS

Basketball Legend Launches Menu Initiative To Challenge NYC Restaurants Restaurants in New York are developing delicious diabetes-friendly dishes as part of the diabetes restaurant month program.

Basketball legend Earl “The Pearl” Monroe is teaming up with Merck during National Diabetes Awareness Month on the Diabetes Restaurant Month program, to challenge restaurants in New York City to create diabetes-friendly menu items which are also heart healthy. Diagnosed with type 2 diabetes in 1998, Earl has learned how to maintain a diabetes-friendly lifestyle and reduce his risk of serious complications, like heart disease,

diabetes are two to four times more likely to have heart disease and stroke than people who do not have diabetes, so it is important to maintain a healthy lifestyle. Diabetes Restaurant Month is a program that strives to educate people with diabetes about the importance of making more informed dietary choices when eating out.

“Since teaming up with Merck on the Diabetes Restaurant Month program, I’ve focused on my own eating habits, which has helped to lower my blood sugar, blood pressure, and cholesterol,” said Earl. “This is important because my doctor told me that people like me with type 2 diabetes have twice the risk of developing heart disease than people who do not have diabetes.”

Diners are encouraged to visit restaurants in New York City to try fea-

“This is important because my doctor told me that people like me with type 2 diabetes have twice the risk of developing heart disease than people who do not have diabetes.” through a healthy diet and regular exercise, and he aims to inspire others to do the same by making a few small changes every day, including making smart choices while dining out.

More than one-third of Americans’ daily calorie intake comes from food eaten outside the home, including sit-down restaurants and fast-food establishments, so the nearly 26 million people in the U.S. who have type 2 diabetes are faced with the challenge of identifying healthy meal options when dining out. People with type 2 82 • November 2011 • Total Food Service • www.totalfood.com

tured diabetes-friendly dishes during Diabetes Restaurant Month in November.

Restaurants in 18 cities have participated in Diabetes Restaurant Month to date and have created delicious diabetes-friendly dishes with the help of a registered dietician and an endocrinologist. A healthy diet is a key component of a diabetes-friendly lifestyle, and the Diabetes Restaurant Month program is helping people learn how continued on page 97

November 2011 • Total Food Service • www.totalfood.com • 83

Delicious Heights, Bedminster, NJ In the 20 plus years that TFS has profiled projects for Blueprint, this is the first time we have ever seen a takeout operation morph into a sit down restaurant with a full bar. Dom Acquaviva, Ralph Acquaviva and Alex Rubinstein are the driving force behind Delicious Heights.

Ralph Acquaviva’s Approach: Our first unit was in Berkely Heights.

For many years, the restaurant was known as Gasoline Alley until my

partners Alex Rubinstein and Dom Acquaviva bought it from Growth Restaurants. That restaurant and our newest in Bedminster involved careful renovations because of the site’s

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historic status. Our goal was to take properties that are rundown and have lost much of its clientele and renovate.

We accomplished that and we are now extremely busy. Our renovation goals

for the dining room area, are to have a “neighborhood friendly” restaurant that doesn’t require reservations, and provide “a great bar” with “a lot of draft beers.” The restaurant dates back to

1786 when Aaron Malick, a wealthy village tanner, built it for his son, John. From then on, it was the center of village life and was known as the Bedminster Inn. It has certainly made history through the years with a campaign visit from Woodrow Wilson in October 1911 who would go on to be elected President of the United States.

The Konzelmans have done a great job of teaching us how to pick the right equipment. We were hesitant when we began with combi’s. But I was sold

when they showed me how we could be so consistent with staples like mashed potatoes and avoid the expense of a kettle. Even with our commitment to creating a successful bar business, we are definitely food first.

Michael Konzelman’s Approach: Three and a half years ago we were brought in by Ralph Acquaviva and his partners to design and build Delicious

“Our renovation goals for the dining room area, are to have a “neighborhood friendly” restaurant that doesn’t require reservations, and provide “a great bar” with “a lot of draft beers.”

Meiko’s K-Series rack conveyor dishwasher was specified to support the heavy volume warewashing needs of Delicious Heights.

Heights in Berkeley Heights. That design featured a full restaurant, large bar, off-prem catering, and a very large take-out business. This was an existing restaurant that was just totally

run down. So it was a full 100 percent ground up restoration that had to be gutted right down to the bare 2 by 4s.

We did everything including reinsulation. When you are dealing with a

November 2011 • Total Food Service • www.totalfood.com • 85

both bring food backgrounds. The project went smoothly because everybody understands their strengths. The architect understood his role and our challenge was to create a design that could create the very highest quality menus. Our goal was to create a comfortable bar environment for a 30

and older bar crowd that enjoys classic rock and roll. We created a clubby feel with tons of booth space. The booths were built by Rollhaus who did such a great job for us in the first unit. In both cases, the kitchens have access to a basement. We were able to wrap the kitchen around the takeout

Southbend ranges’s are the backbone of Delicious Heights’ a la carte menus.

Eloma’s combi cooking technology has maximized cooking flexibility for the New Jersey operation.

facility that dates back to the 1700’s there are tremendous challenges. One of the goals with the new restaurant was to build on top of the very successful home meal replacement that they built. So what we did is position

the kitchen so that it sits in the middle of both the takeout and in restaurant dining. The takeout facility actually looks like a completely separate operation in its own little building. It’s very unusual to see an operator move from takeout to a sit down operation.

It’s usually the other way around. But these guys are young and the growth makes sense for their areas of expertise. They all got together working at the Short Hills Hilton. Alex is more of a front of the house guy. He also spent a number of years at Houston’s. Dominico Acquaviva and Ralph Acquaviva

BOOTH

#1320

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The legendary Chill-Rite system comnies the functionality of a consistent our with unmatched asestetics of frosted towers.

area and create a spur to handle the demands of the sit down dining. One of the challenges in designing this kitchen was the size of the menu. Sure there are many similar ingredients on many of the menus but you are talking about enormous volume, especially

for weekend brunches. On top of that they are doing lunch and dinner every day of the week. We also needed to build a kitchen that could support an ever growing on-line ordering. So one of the keys to the success of the operation was to add technology that could

sistency that it delivers with high volume items like ribs. and the fact after twelve minutes in the combi, we throw them right into a mixer, and they’re done. As with many of our customers, we were able to bring the guys to the test kitchen in our office and run

“We positioned the kitchen so that it sits in the middle of both the takeout and in restaurant dining. The takeout facility actually looks like a completely separate operation in its own little building. create a prescribed pick up time. One of the key elements of our equipment package has been the Eloma Combi ovens. It was a tough sell in the first restaurant but they have seen the con-

through many of the menu items. They were able to get a really good feel for speed and consistency of each piece of cooking equipment. What has really been interesting is watching how Chef

WMF’s Espresso Solutions technology had enable Delicious Heights to maximize coffee profits and consistency.

Dominic has learned how to get the most out of the equipment. With the combi, he prefers not to use pre-sets.

It gets him the control that he is after.

November 2011 • Total Food Service • www.totalfood.com • 87

As we went through this project, low ceilings were an on-going concern. In most projects, we are usually working with an 8-foot ceiling minimum. Here we were dealing with 85” ceilings. So we specified a Meiko dish machine with a power loader and unloader. The footprint worked beautifully and it’s a fully insulated machine that is very efficient and quiet. It also has some really energy saving benefits because it

doesn’t use much water and saves tens of thousands of gallons of water. The low ceilings also made the duct work challenging. So we had to make penetrations and go through some office space above. It certainly would have been better for them if we could have just run the duct work out of the building, but zoning and an active historical society would not allow it. We built a full catering kitchen in the baseEconomy worked closely with the Garden State food service ownership team to create a cooking line that can handle a a wide diversity of demands from catering and takeout to a la carte dining.

ment. It has a full package of fryers, Southbend ranges, a tilting skillet, and the Eloma combis. We were able to utilize many of the existing walk-in boxes from the former restaurant. There are walk-ins upstairs and downstairs and we had to put a new box in to support the Chill-Rite beer system. The ChillRite system is just spectacular. The system features two frosted towers that were actually built in Italy. They

BOOTH

#1645

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have also focused on quality coffeeservice. So to do that we put in WMF’s Bistro unit, it’s the same equipment that we put into Yankee Stadium. A major challenge was to follow a very tight, quick schedule to get this open.

We made the deadline and we have a happy client.

Food Festival, from page 20 hosting chefs Jon and Laura Brennan of Plum Pure Foods and Rui Correia of Douro (both in Greenwich).

Featured local chefs included Debra Ponzek of Aux Délices (Greenwich), Lynn Saathoff of CB5 Restaurant Group LLC (Greenwich), Bryan Gilmour of 121 Restaurant and Bar (North Salem, NY), and Scott Quis of Barcelona (Greenwich; Fairfield, CT; South Norwalk, CT; Stamford, CT).

The Breast Cancer Alliance was founded in March 1996 by Mary Waterman. Diagnosed with Stage 4 breast cancer, Waterman knew that her chances for long-term survival were not good. She wanted to help other women fight breast cancer through research, health education and, most importantly, early detection. Waterman died in January 1997. Her courage and determination are a continuing inspiration. The mission of the Breast Cancer Alliance is to fund innovative breast cancer research and to promote breast health through education and outreach. The Breast Cancer Alliance intends to expand its role as the preeminent regional organization funding breast cancer research, early detection and education.

nary heritage and future,” says Peter Unanue, Executive Vice President of Goya Foods. “We pride ourselves on authenticity, high-quality, and culinary traditions and wanted to establish a scholarship that would give students the opportunity to pursue their passion in the culinary arts and food sciences.”

In January of 2012, eligible students can apply for a $5,000 annual scholarship at www.goya.com/scholarships through The Goya Scholarship Fund. Applicants of the Goya Culinary Arts & Food Sciences Scholarship will be selected based on the stan-

dard requirements established by Goya and HSF as well as an evaluation of an essay explaining how Goya has enriched their family traditions.

In celebration of Goya’s 75th anniversary, Goya has developed a number of community programs this year including the Goya Gives campaign. In partnership with United Way, Goya donated one million pounds across multiple markets, the largest ever single-day food donation by a food company. In addition, Goya has donated extensively to local and national organizations including a donation of 1.5 million

pounds of food worldwide throughout 2010 and will donate an estimate of over two million pounds of food in 2011. Giving has not only been an intricate part of Goya, but acts as a symbol of their appreciation to all those who have supported them since the beginning.

Founded in 1936, Goya Foods, Inc. is America’s largest Hispanic-owned food company, and has established itself as the leader in Latin American food and condiments. Goya products have their roots in the culinary traditions of Hispanic communities around the world.

Goya, from page 22 ship organization, applicants were selected based on academic achievement, leadership and financial need. Among the criteria for consideration of the annual $5000 Goya Scholarship program, the student must be enrolled in college full time while maintaining a 3.0 GPA, and serving 10 hours of community service per month.

Goya Foods also announces a new nationwide scholarship fund for graduating high school seniors interested in culinary arts and food sciences that meet the selected criteria by Goya and the Hispanic Scholarship Fund. “As the leader in Latin American food, our new Culinary Arts Scholarship Program is one of our educational pillars, essential to the fulfillment of our mission to celebrate, nurture, and preserve Goya’s diverse culiNovember 2011 • Total Food Service • www.totalfood.com • 89

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Glenn Davis, from page 75 a real success story for us. And that was about nine years ago Has there been an advantage to being in the retail market relative to creating vision for products for food service and vice versa.

Yes. There are definite synergies. The biggest advantage of being in both has been our increased buying power. You know, I’ll give you an example. When we brought this into food service we were selling over 10,000 a year. And the first year we got into retail with that item we started to sell in six figures so it jumped tenfold. Obviously, that increased our buying power. Now, the other thing it did was it gave us brand recognition. The Tablecraft name was out there in other places than food service distributorships. And it forced us to come up with a new logo, and that’s the current logo we have today.

Penn State, from page 31 tive officer of U.S. Travel Association.

Previous winners include Niki Leondakis, chief operating officer, Kimpton Hotels & Restaurants; Andrew Kerin, group president, Global Food, Hospitality and Facility Services, ARAMARK Corporation; Tom Giannopoulos, chairman, president and CEO of MICROS Systems, Inc.; Richard Schnieders, chairman and CEO of SYSCO Corporation; James Broadhurst, chairman and CEO, Eat’n Park Hospitality Group; Robert F. Cotter, president and

chief operating officer of Starwood Hotels & Resorts Worldwide, Inc.; Allan L. Schuman, chairman, president and chief executive officer of Ecolab, Inc.; Michel Landel, president and CEO of Sodexho; Marilyn Carlson Nelson, chairman and CEO of Carlson Companies, Inc.; Joseph Neubauer, chairman and CEO, ARAMARK; Henry R. Silverman, chairman and CEO, HFS Incorporated; Herman Cain, former president, Godfather’s Pizza; Raymond Schultz, former president and CEO, Promus Hotel Corporation; J.W.

Marriott, Jr., chairman and president, Marriott Corporation; Barron Hilton, chairman and president, Hilton Hotels Corporation; and Walter J. Conti, a past member of the Penn State Board of Trustees, retired owner of Conti’s Cross Keys Inn and Pipersville Inn in Doylestown (Pennsylvania), and creator of the distinguished Conti Professorship in the School of Hospitality Management.

Would you ever move back to New York?

Probably not but I wouldn’t have traded that experience for anything and when I went to New York my father gave me some wonderful advice. He said: “Glenn you’re going to go there and you’re going to deal with the people on the Bowery. He said, they’re going to be rough. And they’re going to be tough. And they’re going to swear at you. And you have to have a thick skin. But he said they’re going to teach you how to be a great salesman. He said, by the time you leave New York, he said, you’re going to get your Phi Beta Kappa from the Bowery. I’ll never forget that and boy was he right. I was also blessed to create lifelong friendships in New York with people like Joe Lehr.

What is your legacy?

I think the biggest legacy is that I helped as a third generation to continue to grow the business and to make it very solid, on solid financial foundations. I think that we have an excellent reputation in the industry from my product line. To those who deal with the company itself, I think that the fact that we now are a global company is something I’m very proud of what I’ll leave here.

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Newsmaker, from page 67 So, next question.What’s the math involved, or the PNL involved in somebody sitting at Be Our Guest, or somebody who’s sitting at Marriott and they pull up a spreadsheet, and they see a linen? Do they divide the number? Do they divide the number of linens by the number of tops of tables?

They do it by covers. They figure a percentage. Linen equals this percent of every meal I serve. And we’ve gotten good at both markets. I mean, you have to know who your customer is and exactly what they’re trying to accomplish. And that comes back to really knowing your audience and being able to appreciate the challenges that they face. You know, Pat LaFrieda is a great butcher, and he knows more about meat than anybody on the planet. But, that’s not why he is who he is. He is who he is because he knows what the restaurants need, and he makes sure they get it. You know, and that’s really the secret. I need to go to my customers for meals, because I need to make sure that my people are doing what I always say they’re doing.

you need this, or have you added a third seating? Or, are you now open on Sundays when you didn’t use to be? Because, what we’re seeing on our end coming into our factory from you doesn’t match what’s going out. We need to be on top of that. And we need to go to them before they come to us. But those are typically inventory management questions, more than they are fabric, color, and design.

So are you in the aesthetic question business, or are you in the design business, I guess, is one of my questions.

So what’s the conversation that has to go on, is it, ”Hey is your catering business expanding, do we need to do a better job of being ready for those wedding scheduling on Sundays. Is it, I see you’re going into the brunch business, what about if we do this type of a look for brunch? For somebody selling your products correctively and effectively and creatively, what’s that discussion like?

We need to make sure that we are helping them manage their costs because most of them have bigger fish to fry, so to speak. If I’m delivering 5,000 napkins to a restaurant it’s going to be really cumbersome for a restaurant manager or even a store to take a lot of time to figure out whether that number makes sense for them. We need to be good with that at our end. We need to know, alright listen I see that I am delivering you xyz but I see that we are picking up a b and c so I think we are missing something. Could it be that 92 • November 2011 • Total Food Service • www.totalfood.com

We have to be in all of those businesses.

When I went recently to Rouge Tomate the first thing I did, is talk to the operations manager there. I noticed that red is their color. Everything in the restaurant is red, it’s red everywhere. But their red napkins didn’t pop. They were dingy. Well, the first thing I need to do, is, I need to go out and buy you brand new napkins. Because, you need napkins that are going to pop. And I need to redo my wash schedule to make sure that when we wash your napkins, there’s no color contamination from other colors. So we revamped our wash process

to make sure that the red stayed as red as we could keep it. It looks great, they never have to ask questions about what we’re delivering or why, everything is there before they need it and it looks exactly like I expect it to look. Because ultimately, I have to set those standards here.

The next generation of kids who’s going to the CIA or going to Johnson and Wales. Is this a message that belongs with this kid?

It should start there.

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Dinosaur, from page 19 was voted a best BBQ cookbook by the National Association of BBQ. “At Dinosaur Bar-B-Que, fresh, homemade, and high quality aren’t just catchwords; they’re our foundation,” Stage explained. “Our commitment to food quality and genuine hospitality is unyielding and intense. We pride ourselves on our loyal guests, employees, and being a great place to have fun and sample some of the best bar-b-que in the country. Our menu is firmly rooted in the traditions of Southern bar-b-que, but there are other influences that shape our flavors and give our food its own distinctive character. That’s one of the secrets of great bar-b-que- staying committed to tradition, but finding your own stamp and signature,” Stage concluded.

August 2007; he followed up his first success with the opening of Yerba Buena in Manhattan’s East Village a year later. Yerba Buena has garnered critical acclaim; New York Magazine named it one of 2008’s best restaurants, and Time Out New York honored the restaurant with a 2009 Reader’s Choice Award for “Best Reason to Brush Up on Your Spanish.” A second location, Yerba Buena Perry, opened in August 2009 and has received similar attention with Time Out New York awarding it four out of five stars.

Medina, from page 26 advanced through the ranks of the hotel’s restaurants, eventually becoming the head chef.

In 1996, Medina met Chef Richard Sandoval, who was impressed by Medina’s vision and enthusiasm. While still holding down the fort at Maya, Medina enrolled at the French Culinary Institute, taking classes during the day and working at night.

After graduating FCI in 1999, Medina expanded his professional cooking experience by becoming the executive chef of SushiSamba, a popular Japanese-South American restaurant in New York City. He helped open SushiSamba7 in New York and SushiSamba Dromo in South Beach, Miami. Medina returned to New York in 2003 to become the corporate chef for all of Richard Sandoval’s Mexican restaurants, and open and helm Pampano, which garnered two stars from The New York Times.

In 2004, Medina was hired as the executive chef of Zocalo, an Upper East Side Mexican restaurant. Three years later, Medina was ready to captain his own restaurant; he opened Toloache in 94 • November 2011 • Total Food Service • www.totalfood.com

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IHMRS Pre-Show, from page 37 tion code.

Hotel F&B Zone Debuting this year, the Hotel F&B Zone is an edited division of statementmaking products for hotel, resort and casino food and beverage operations.

Endorsed by the American Hotel & Lodging Association Food & Beverage Committee, exhibitors within this area will feature such products as Bar Equipment, Beer, Wine & Spirits, Breakfast Foods, Buffet ware and Catering Ac-

cessories, Cooking Equipment, China, Glassware and Flatware, Coffee and Tea, Menus, Software & Technology, Specialty Food and Beverages, Table Linens and Uniforms.

iPad Application Area With new applications launching at a rapid pace, the IHMRS will offer an iPad application area for the first time this year. Sponsored by Hospitality Upgrade magazine, visitors will experience a first-hand look at apps to assist both front of the house and back of the house operations, such as concierge,

engineering, housekeeping, check-in, security and more.

Salon of Culinary Art The Salon of Culinary Art returns with more than 300 extraordinary “food as art” displays. Presented by the Société Culinaire Philanthropique, the 143rd annual Salon will feature elaborate buffet tables, decorated fish and poultry, pastry work and other creatively prepared foods.

Awards Gold Key Awards for Excellence in

Hospitality Design The 31st annual Gold Key Awards will honor firms for excellence in hospitality design within the categories of:

• Best Hotel Design/Resort • Best Hotel Design/Urban • Bathroom, Guest Room • Lobby/Reception • Lounge/Bar • Restaurants/Casual Dining • Restaurants/Fine Dining • Spa.

Taking place from 7:30 – 9:30am on Monday, November 14, at the InterContinental New York Times Square, the awards ceremony also will feature the 2011 Designer of the Year, selected by sponsors Interior Design and HOTELS magazines. In addition, NEWH, Inc., the Hospitality Industry Network will present its annual Icon of Industry Award to Harvey Nudelman. Tickets are $75 each and available through IHMRS attendee registration at www. ihmrs.com. Show registration is free of charge with a Gold Key Awards ticket purchase. Complimentary shuttle service will be provided to the Javits Center following the ceremony.

Editors’ Choice Awards Presented in 10 total categories – Design, Equipment & Supplies, Guest Amenities, Tabletop, Technology, as well as eco-friendly equivalents to each of these categories – the Editors’ Choice Awards will celebrate the best new products on the Show floor. Selected by editors of the leading hospitality trade publications, Editors’ Choice Awards are awarded based on innovative design, how the product answers a particular industry need, creative use of material or construction, and development or use of a new technology. Highlighting the awards is the Kenneth F. Hine Best of Show Award, for the overall best new product. Winners will be announced during the Opening Ceremony at 9:45 am, on Sunday, November 13, 2011. continued on 105

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SFM, from page 79 Other conference sessions included: • The Value of On-site Foodservice • Deal With It: Commodity Inflation and Your Food Costs • Interactive Technologies for Onsite Settings • Food Psychology: Why We Eat More Than We Think • Radar On - Antenna Up… Fulfilling Customers’ Unexpressed Wishes The Annual Business Meeting was held on Wednesday in conjunction with the SFM Awards Luncheon. During the luncheon The SFM Directors’ Award winners and Pacifico Award winner were announced. The business meeting, chaired by Carol Bracken-Tilley, included reports on the financial status of the organization, as well

as reports from each of the SFM committees. The highlight of the business meeting was the unveiling of SFM’s new website (http://www. sfm-online.org/) Other conference highlights included the IAB’s Hunger Walk through Historic Philadelphia. This year’s walk resulted in a $3,000 donation to Philadundance, a Philadelphia food bank. The donation translates to six thousand meals for Philadelphia area families. In addition to the Hunger Walk, attendees raised funds for the SFM Foundation by bidding on items at the SFM Foundation Silent Auction.

The conference concluded with the President’s Banquet and Dessert Party. The final event of the evening included the passing of the gavel and the president’s pin to SFM’s 2012 President, Barbara Kane, Ecolab. Kane accepted the gavel and spent a few moments sharing her goals as President

for SFM’s future.

Kane discussed SFM’s the power to adapt in her comments. The Ecolab exec is the first ever associate to be named to lead the group. “We must achieve two key goals: 1) enhance our education and communication and 2) grow our membership—in a way that sails with the currents of our changing industry, not against them.”

The Society for Foodservice Management (SFM) is the pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry.

Its principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate. The Society represents major corporate liaison personnel and independent operators as well as national and regional foodservice contract management companies.

Earl “The Pearl”, from page 82 to make smart choices when eating out. Visit MerckDiabetes.com for tips on physical activity and healthy eating, Earl’s favorite diabetes-friendly recipes, and information about the basics of diabetes management, including blood sugar, blood pressure, and cholesterol control.

Today’s Merck is a global healthcare leader working to help the world be well. Through our prescription medicines, vaccines, biologic therapies, and consumer care and animal health products, we work with customers and operate in more than 140 countries to deliver innovative health solutions. We also demonstrate our commitment to increasing access to healthcare through far-reaching policies, programs and partnerships. For more information, visit www.merck. com and connect with us on Twitter, Facebook and YouTube.

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Prexy Post, from page 3 la, Certification and Alumni & Public Relations. “I look forward to working closely with Richard, and following his vision of breaking the cycle of poverty through culinary education,” says Robbins. Most recently, Robbins was part of the founding management team of CDT, a mission-driven real estate investment trust formed in 1998, dedicated to providing affordable housing and community development. She also served as General Counsel. Robbins began her career in education, specializing in students with special needs before moving on to a career in business and law.

She has always been involved in the culinary arts and relishes her role as a food industry judge. “Susan not only has a passion for our students and a thorough understanding of how C-CAP saves lives, but also has the talents necessary to work with all the chefs that support our program.

That’s a unique skill set,” says Marcus Samuelsson, C-CAP board member and award-winning chef of the acclaimed Red Rooster restaurant, and cookbook author. A national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $34 million in scholarships and donated $2.7 million worth of supplies and equipment to classrooms. C-CAP operates in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; Prince George’s County, Maryland; and statewide in Arizona.

hoteliers are turning poorly performing food operations into culinary hotspots at hotels and resorts around the world. Registration for the Hospitality Leadership Forum is available through IHMRS attendee registration for $139 per person, and includes admission to exhibits November 13-15.

On Sunday and Monday, related seminars will discuss “Upgrading After the Downturn: Maximizing Hotel F&B Renovations,” and “Missed Opportunities in Hotel Food and Beverage

Operations.” Both seminars have been developed by the American Hotel & Lodging Association Food & Beverage Committee, and are offered complimentary with Show registration.

The 96th annual International Hotel, Motel + Restaurant Show will run Saturday, November 12, through Tuesday, November 15, 2011, at New York City’s Jacob K. Javits Convention Center. Following a full-day of conference and networking activities on Saturday, November 12, the IHMRS will feature

three full days of exhibits from Sunday, November 13, through Tuesday, November 15. The market presents some 700 hospitality industry suppliers and attracts 30,000 in total trade attendance. IHMRS is co-located with Boutique Design New York (BDNY), featuring more than 200 interior product manufacturers of high-end, unique and innovative design products for hospitality.

IHMRS, from page 5 age industry will complement the Hotel F&B Zone, including the Hospitality Leadership Forum Keynote Luncheon on Saturday, November 12. “Thought for Food: How Celebrity Chefs Cook up Business” will feature chefs Daniel Boulud of Dinex Group, Floyd Cardoz of the North End Grill and Dan Kluger of ABC Kitchen, addressing how smart November 2011 • Total Food Service • www.totalfood.com • 99

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Wood Stone, from page 69

Pastry & Baking Arts Classes Call For Upcoming Class Schedule Call Vic Rose: 732-864-2220

888-531-CHEF www.iceculinary.com

Summer and Chauncy Streets, drawing in those who work, live, shop and go to school in that neighborhood.” Ingredients at Uno Dué Go are organic and locally-sourced whenever possible within a 300-mile radius to reduce carbon footprint and keep food fresh. For example, the granola is from Maine, the bacon is from a farm in New Hampshire and the coffee is roasted in Massachusetts. “What makes Uno Dué Go special is that it’s a café with its own style and flavor, not just a trimmed down version of the full-service Uno‘s restaurant menu,” says Frank Guidara, president and CEO of Uno’s and creator of the Uno Dué Go concept. “It offers fresh, flavorful food in the ways our guests are looking to get it – either as a quick pick-up or as part of a relaxing getaway.” Wi-fi, meeting space and a nutritional kiosk are available at the new location, and as a member of the Green Restaurant Association it also features “greener” restaurant equipment to cut down on water and energy use. The

opening of this Uno Dué Go is just part of Uno’s growth story. Uno’s has new fullservice restaurants opening both domestically and internationally, and is gaining momentum in its quick service concept, Uno Express, and its consumer packaged food line, Uno Foods. Based in Boston, Massachusetts, with 28 locations and approximately 1,700 employees within the state, Uno Restaurant Holdings Corporation includes over 150 company-owned and franchised restaurants located in 24 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait and Saudi Arabia, and approximately 9,000 employees worldwide. Uno’s mission is to deliver intensely flavorful, delicious and nutritious food in an environment of heartfelt hospitality, and was named America’s Healthiest Chain Restaurant by Health magazine.

The company also operates fast casual Uno Dué Go cafés, a quick service concept called Uno Express and Uno Foods, their consumer package and foodservice manufacturing division.

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ICE, from page 13 exciting happenings during the congress. ICE student volunteers were able to gain new experience, meet and rub shoulders with the chefs and professionals at the congress.

All in all, it was an extraordinary three days in New York City culinary professionals. The StarChefs.com International Chefs Congress was certainly a memorable event for all of the ICE students, chefs and staff who were able to participate in this impressive annual symposium.

Travel Planners, Inc. (800) 221-3531 or (212) 532-1600

Dates & Hours Saturday, November 12 9:00am – 5:00pm (Hospitality Leadership Forum) Sunday, November 13 10:00am – 5:00pm Monday, November 14 10:00am – 5:00pm Tuesday, November 15 10:00am – 4:00pm

IHMRS Pre-Show, from page 96

Organizers The IHMRS is owned by NYSH&TA, HANYC, and AH&LA, and is managed

by GLM.

Website www.ihmrs.com

Exhibitor Information Lynn White, show manager (914) 421-3249 lwhite@glmshows.com

Attendee Information GLM Customer Relations (800) 272-SHOW

Hotel & Travel Information

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For advertising enquiries, contact Mike Scinto at: tfs@totalfood.com 106 • November 2011 • Total Food Service • www.totalfood.com

// NEWS

EVENTS

Over 30 of NYC’S Top Restaurants Spice Up Winter’s Eve With Food Tasting At This Free Holiday Festival Hosted By Lincoln Square Bid Over 30 of Lincoln Square and New York’s hottest restaurants will help kick off the holiday season at the 12th annual Winter’s Eve at Lincoln Square, offering a variety of delectable samples from their signature dishes at a nominal cost of $1- $5 each.

This free event, New York’s largest neighborhood holiday festival, takes place on Monday, November 28th in Lincoln Square, and the outdoor food tastings have become one of the bestloved traditions for event-goers. Restaurants include: A Voce, Asiate at the Mandarin Oriental, New York, the Atlantic Grill, Bar Masa, Breadsoul Café, Bouchon Bakery, Café Fiorello, Ed’s Chowder House, Épicerie Boulud, Europan Bakery Café, Dizzy’s Club Coca Cola & Great Performances, Gabriel’s Bar & Restaurant, La Boîte en Bois, Landmarc, Le Pain Quotidien, Luce Restaurant & Enoteca, Magnolia Bakery, Porter House New York, Rosa Mexicano at Lincoln Center, Sapphire

Winter’s Eve begins with an annual Tree Lighting Ceremony at 5:30 p.m. in Dante Park, and in addition to the food tastings, is followed by a host of free musical acts, art activities, street performers, shopping specials and tons of family fun.

Indian Cuisine, Screme Gelato Bar, Soutine Bakery, Telepan,’wichcraft, and other great Upper West Side eateries. Food will be served from 6:00

p.m. - 8:30 p.m.

Foodies of all kinds will enjoy samplings of a wide range of dishes such as: Atlantic Grill’s Butternut Squash soup with Cranberry Crème Fraiche; Café Fiorello’s Pasta e Fagioli and Chocolate Mousse; Hot Apple Cider and Clam Chowder by Ed’s Chowder House; Beignets with Caramel Apple Sauce from Asiate at the Mandarin Oriental; Soutine’s Peppermint Brownie, and plenty of other tasty treats. Tastings will be held under canopies along the sidewalks, snow or shine, at Time Warner Center at Columbus Circle, along Broadway between 62nd and 64th Streets and

at Richard Tucker Park between 65th and 66th Streets.

Winter’s Eve begins with an annual Tree Lighting Ceremony at 5:30 p.m. in Dante Park, and in addition to the food tastings, is followed by a host of free musical acts, art activities, street performers, shopping specials and tons of family fun. Musical headliners include folk legend Arlo Guthrie, jazz singer Catherine Russell, kid’s rock and roll musician Joanie Leeds & the Nightlights, Broadway show Sister Act, Jazz at Lincoln Center, The Hot Sardines, Opera Collective and Select Blendz, as well as various marching bands. Other entertainment includes Arm-of-the-Sea theater puppets, Big Apple Circus, Dance Parade and ice sculpting by Okamoto Studio. Don’t forget to drop by the Winter’s Eve Dance Tent at 62nd Street and dance like crazy to Grammy Award winning band The Klezmatics!

In the spirit of holiday giving, The New York Cares Coat Drive is this year’s Winter’s Eve charitable partner; event-goers are encouraged to bring a gently used or new coat to donate at various drop-off locations throughout the district.

A portion of the Winter’s Eve Food Tastings’ proceeds will be donated to the New York Cares Coat Drive. For more information on Winter’s Eve visit: http://www.winterseve.org/

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// NEWS

BANKRUPTCY

Friendly’s Filing Is Split Ticket With CT Closing Units And Long Island Remaining Healthy News that the chain’s parent company has filed for Chapter 11 bankruptcy protection was tempered by the decision to keep all 33 Long Island restaurants up and running.

In Ma, J&B Restaurant Partners of NYDMA LLC, an existing Friendly’s franchisee, purchased an additional 32 company-owned restaurants.

The restaurants in the refranchising will include some restaurants in New York, Connecticut and New Jersey. J&B Restaurant Partners will remodel and refresh all 32 restaurants and have made a commitment to build 19 new restaurants over the next seven years.

Joseph P. Vitrano, President and CEO of J&B Restaurant Partners, along with his Executive team, Gerry Snearly, Chief Financial Officer, Greg Alagna, Senior Vice President, Operations and Dawn Petite, Vice President, Operations will assumed operation of the restaurants.

Based in Ronkonkoma, New York, J&B owns and operates numerous nationalbrand franchises throughout Long Island. A Friendly’s franchisee since 2001, J&B has operated 33 Friendly’s franchises, bringing their total to 65. The company is deeply rooted in the Long Island community and supports a number of nonprofit and community organizations throughout the area.

The move left big and small members of the lunch crowd out in the cold at Friendly’s locations in West Hartford, Manchester, Torrington, Meriden, Storrs, Guilford and Waterbury.

Friendly’s, which operates company-owned and franchise restaurants

“We have embarked on an aggressive campaign to enhance restaurant operations, improve the guest experience, strengthen our team and expand the company’s successful retail ice cream business.” throughout the Northeast and several southeastern states, said that the decision to restructure through a Chapter 11 filing was driven by the economic downturn, the rising costs of commodities, “such as cream,” and high rents.

“We have embarked on an aggressive campaign to enhance restaurant operations, improve the guest experience, strengthen our team and expand the company’s successful retail ice cream business,” Harsha V. Agadi, chairman and chief executive of Friendly’s, said.

It’s not known how many jobs were eliminated by the closings. The company said it was encouraging workers at closed stores to apply at locations that were still open.

Friendly’s, whose slogan is “Where Ice Cream Makes the Meal,” was caught between being a sit-down restaurant and a fast-food restaurant. In recent years, it

failed to scoop out a niche for itself in a way that other family restaurants, such as Olive Garden and Red Lobster, have done, said David Cadden, professor of management at Quinnipiac University in Hamden.

“Friendly’s was hoping people would come in, order the meal and order the ice cream - that’s the lure, but that might not have been enough,” Cadden said.

“Fast-food restaurants that don’t have waiter or waitress service have been better able to weather the recession.”

On top of that, Friendly’s operations have had problems for the past 20 years.

One of the most frequent customer complaints has been that “it seemed to take a long time to get your meal,” Cadden said.

Cadden said he believes that Friendly’s ultimately will benefit from its decision. “I think by filing for bankruptcy,

Friendly’s will be able to drop its operations that have not been profitable, reorganize and pump money into the restaurants that are making more money,” Cadden said.

Friendly’s, which also serves sandwiches and entrees, was co-founded

by S. Prestley Blake, who now lives in Somers, in 1935. Blake, who attended Trinity College in Hartford, and his brother Curtis Blake borrowed $547 from their parents and opened the first store in Springfield, Mass., in the middle of the Great Depression.

Blake sold the company to Hershey’s for $164 million in 1979. Nine years later, Hershey’s sold it to Donald N. Smith and a group of investors for $375 million - they added an “apostrophe s” to the original name, changing the brand to “Friendly’s.”

In 2007, Friendly’s was sold to an affiliate of Sun Capital Partners Inc., a private investment firm. Friendly’s said it has received a commitment of about $70 million in financing, which it plans to use to meet its obligations during the restructuring. It will honor all gift cards, the company said.

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