November 2018 - Total Food Service by Total Food Service

Reimagining The Guest Experience.

HX: The Conference & Marketplace

brings you the latest trends and insights in the hospitality and dining industry.

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Stand-Alone 2-Day Conference On ﬂoor educational sessions 300+ Exhibitors showcasing the latest products & services Network with over 7,000 hospitality professionals NOVEMBER 11-12, 2018 | NEW YORK CITY

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PRESENTED & PRODUCED BY:

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CO-LOCATED WITH:

INNOVATION AND DEDICATION FOR THE PROFESSIONAL CHEF At Vesta, we deliver cutting-edge, quality, sous vide appliances and accessories that stand up to the demands of commercial kitchens. Our sleek designs make for easy handling that achieve uncompromising, repeatable results with every use.

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Simple kitchen solutions, so you can do more.

November 2018 • Total Food Service • www.totalfood.com • 3

NEWS

AWARDS

NYC Based James Beard Foundation Announces Major Changes For 2019 Awards

he James Beard Foundation announced major changes last month in an effort to make its coveted awards more inclusive and to counter critics who say the organization has not done enough to fight race and gender imbalances in the restaurant industry. The changes will go into effect immediately, in time for the coming nomination season, which begins this

month and culminates in a black-tie ceremony in May. “The idea is to make sure it’s more indicative of who is working in the industry and that people are doing what they should be doing,” said Anne Quatrano, the Atlanta chef who oversees the awards. Most notably, the powerful volunteer committees that govern which restaurants, chefs, media outlets and

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publications are nominated for medals will aim to be at least as diverse as the United States population. The larger groups of judges who vote on winners will face a similar mandate. “The committees, which will initially use Census Bureau statistics as a guide, won’t remove members to achieve racial and gender parity, but rather will fill vacancies or expand the committees to increase diversity,”

Quatrano said. The organization will also stop adding people to its Who’s Who of Food and Beverage in America list. Although the list includes such notable names as Martha Stewart, Alice Waters and the late Jonathan Gold, it also includes men who have been caught up in sexual abuse and harassment scan-

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NEWS

ACQUISITIONS

ST/HMG Sells HX and BDNY Shows To Emerald We look forward to supporting its future development and leveraging our broad footprint in the hospitality market for the benefit of all industry participants,” said Joe Randall, Executive Vice President Emerald Expositions

he “November” show as it has come to be known has a new owner. ST Media Group International (ST Media) and Hospitality Media Group (HMG) announced late last month the sale of Boutique Design New York (BDNY), HX: The Hotel Experience and related assets to Emerald Expositions Events, Inc., a leading U.S. business-to-business trade show, event and conference producer. The Hotel Experience is a two-day event slated for November 11th and 12th at the Jacob K. Javits Convention Center in New York. This event showcases product from Hotel, Restaurant & Catering industry. For many years the show was known as the International Hotel, Motel and Restaurant show. It has served as a marketplace for national kitchen equipment and supply firms and their local dealers and representatives to bring their latest to Tri-State foodservice professionals.

In addition to BDNY and HX, Emerald is acquiring the BDwest trade fair, Hospitality Match, Senior Lifestyle Design Match and the Forum Series events, and Boutique Design, the partner magazine to BDNY. Members of the ST Media and HMG teams will join Emerald, including Michelle Finn, formerly President of HMG and Senior Vice President of ST Media. Ms. Finn will report to Joe Randall, Executive Vice President Emerald Expositions, as Vice President of Boutique Design. Mr. Randall commented, “We are delighted to add BDNY and related products to our existing portfolio of leading hospitality brands, which includes Hospitality Design, Kitchen & Bath Industry Show, Healthcare Design, International Contemporary Furniture Fair, Environments for Aging and HotelPoint. We have tracked the emergence of the BDNY brand and have been extremely impressed by its quality and growth under Michelle’s leadership, and the unique value proposition

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that she and her team have created. We look forward to supporting its future development and leveraging our broad footprint in the hospitality market for the benefit of all industry participants.” David Loechner, Emerald’s President and CEO added, “With the purchase of this highly attractive and complementary set of brands, our acquisitions spent so far in 2018 has exceeded $70 million, which is consistent with the range of our annual investment levels over the last few years. We remain committed to our successful strategy of deploying Emerald’s strong cash flows on attractive assets that diversify and strengthen our portfolio while also helping to accelerate our growth. Looking forward, the B2B tradeshow market remains highly fragmented with numerous acquisition candidates that fit our stringent criteria, and we will continue to leverage our leading market position as we execute our strategy of growing our portfolio through accretive

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch

Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Cover Photo by John Metcalf Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2018 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

acquisitions.” “Emerald is the natural and logical home for BDNY and the other assets that we are selling,” said Tedd Swormstedt, ST Media’s President. “I am confident that the resources, scale, industry knowledge and strong team at Emerald will help secure their future growth and continued relevance in the hospitality market.”

YOU’LL KNOW WHEN YOU

taste it Sample products Spot the trends See what’s new Talk to makers Hear from experts With the specialty foods sector growing five times faster than conventional, one thing is clear: The foodservice products you’ll find at the Winter Fancy Food Show are the kind consumers overwhelmingly prefer. Don’t miss it!

JANUARY 13-15, 2019 | SAN FRANCISCO GO TO fancyfoodshows.com/tfs to register for as little as $35—special subscriber rate, Expires November 30! November 2018 • Total Food Service • www.totalfood.com • 7

NEWS

CHARITY

Restaurant Depot Teams with Change Our World for Good to Make a Difference

rom the very first Restaurant Depot store that opened in 1990 in Elmhurst, Queens to its newest store that opened this Fall in La Vista, NE, giving back to the communities ‘Depot serves has always been a priority. “As you can well imagine with the size of our operation, we are presented with multiple charitable opportunities,” noted Jetro/ Restaurant Depot president Stanley Fleishman. So, it came as no surprise to hear that Restaurant Depot has once again launched an innovative initiative to make a difference for those

The ARK campaign provides a platform to positively impact yourself and your surroundings with a simple Act of Random Kindness (ARK). less fortunate. With the leadership of Jetro/Restaurant Depot’s Stanley Fleishman, the College Point, NY based company has launched a pilot program with Change Our World for Good. The South Africa based charity’s goal is that every person has the

The ARK from Change Our World for Good

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power to change our world for the good. The ARK campaign provides a platform to positively impact yourself and your surroundings with a simple Act of Random Kindness (ARK). “(ARK) boxes have been created with the intention that people will fill the ARK with spare change,” said Moshe Hecht, the organization’s Executive Director - USA Division. Once the box is full they then hand it to a person in need or a charity of their choice. “I was intrigued when presented with the ARK program,” said Fleishman. “I held up one of the little ARK boxes and asked our folks, how much money they thought was inside. We were all stunned to realize that there was $30 in random quarters nickels dimes and pennies. Then we started to talk about what an impact that could have on our colleagues. Maybe it buys a dinner or a dress or a book for a child.

Just think what an impact this little money box could have,” Fleishman noted. Restaurant Depot has set a goal of everybody in their College Point headquarters to fill one ARK this Fall. Fleishman’s mission is to fill 300 boxes to be used to make a difference. “Restaurant Depot joins a list of wonderful companies that have worked with us to make a difference,” Hecht added. “Our goal is for every box we fill to grow global traction for this campaign and really get everyone involved in our mission.” Restaurant Depot, is a division of Jetro Holdings, LLC, headquartered in College Point, NY, which has been supplying independent food businesses with quality products from large cash and carry warehouse stores for almost three decades. By eliminating the overhead of a traditional distributor, focusing on the needs of independent foodservice operators and offering free membership, Restaurant Depot has become the leading low-cost alternative to other foodservice suppliers throughout the United States. “We congratulate Stanley Fleishman and the Restaurant Depot family on helping us create beacons of light into our world,” Hecht concluded.

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MIXOLOGY

WITH WARREN BOBROW

Cocktail Classics: Get To Know Them And Celebrate Them

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

f there are cocktails in your bar that are known as the workhorses of the industry, they are most certainly the classics. You know, the Cape-Codder (if it’s Summer), or perhaps a Rum Punch if it’s the day that you celebrate all the bottles that are left over day, time to make punch day! If you need direction and/or advice, may I suggest The Art of the Drink, by my friend Gaz (Gary) Regan? It’s exactly the book for you because it teaches you everything that you need to know without sugar-coating the results. It’s an education in each sip, and I guarantee you that if you read the entire book, cover to cover, it will make you want to do better. Not just do enough to get by, but to truly “Raise the Bar” by using more with more. Gaz Regan taught me what I know about the classics with his book on the Negroni. It is said that he is known to ‘finger-stir’ his. I don’t recommend that in front of your guests, please, don’t tell them I said it’s ok. The Negroni is a simple enough drink. According to Gaz, it’s a combination of three things. Beefeater’s Gin. Campari. Sweet Vermouth. I could spend an hour on the Vermouth alone. Do you refrigerate yours? If not, start over with a fresh bottle, why? Because Vermouth is

Warren Bobrow is the creator of the

• 1-part Campari • 1-part Sweet Vermouth, (I use Carpano Antica) Preparation: 1. Mix together over ice, DO NOT SHAKE THIS DRINK 2. Strain over fresh ice in a rocks glass 3. Garnish with a twist of lemon or orange that you cut with a knife, NOT a peeler

no more than lightly fortified wine, with herbs added. If it’s not fresh, throw it out. The drink will be ruined. Negroni Ingredients: • 1-part (I do 1.5 oz. per part) Beefeater’s Gin

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Rum Punch Ingredients: • 1 Qt. Each, Orange and Pineapple Juices • 1 pt. Lime Juice • ¼ pt. Lemon Juice • 1 bottle (750ml) total of liquor ends, or light Rhum Agricole • 1 bottle Ginger Beer (750ml) • 1 bottle Cava or Prosecco Preparation: Mix together in a bowl; except for the ginger beer and the Cava, they go in last in a tea cup Another forgotten Classic is the

Old Fashioned. I like to make mine the truly old-fashioned way. But I twist it up a bit by using a Demerara Sugar cube instead of a white sugar cube. I also use fruit in mine, some would scoff at that, but I raise the bar by dehydrating the fruit and coaxing out flavor with a bit of balsamic vinegar over the top... It’s pretty amazing actually and completely unexpected. Old, Old Fashioned- reimaged. Ingredients: • 3 oz. Rye Whisky • 1 Demerara Sugar Cube • 5 splashes Angostura Orange Bitters • 1 dehydrated orange pinwheel Preparation: 1. Muddle the dehydrated orange pinwheel with the Demerara cube and the Angostura Orange Bitters 2. Add the Rye 3. Stir 4. Serve in your long gone, grand pappy’s favorite glass Another classic that is usually ruined by frozen concoctions and

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NEWS

SOUS VIDE COOKING

Vesta Brings Professional Sous Vide to Next Level

esta is introducing the next generation of sous vide cooking for professional chefs and other food service professionals worldwide. Developed in France in the 1970s, over the past decade in particular, sous vide is a culinary technique that continues to grow in popularity in both domestic and professional kitchen applications. With this technique, food is vacuum-sealed in a food-grade vacuum pouch and cooked in a water bath at a precisely consistent low temperature for an extended period of time, compared to other cooking methods. Seattle based Vesta aims at helping chefs become both more efficient and more flexible through this technique, and it is already getting a phenomenal response.

Seattle based Vesta aims at helping chefs become both more efficient and more flexible through this technique, and it is already getting a phenomenal response. Bob Lamson has built a career creating new solutions for the food and beverage industry. His and colleagues’ Breadman bread maker and Juiceman juice extractor products went on to become legends in the 1990’s. With multiple consulting roles in the development of other kitchen products, he also then cofounded and led as CEO the first consumer/domestic sous vide prod-

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uct, SousVide Supreme, in 2008. “A decade later, sous vide has a now well-established reputation within the consumer/retail marketplaces being ideal for families with busy schedules and healthconscious lifestyles,” Lamson noted. The technique delivers easy meal solutions that make dinnertime convenient and virtually foolproof. Restaurants and foodservice operators

facing a new series of operational challenges, including increased minimum wages, are also embracing the sous vide technology for kitchen efficiency. “Our commercial customers love the fact that they can ensure consistent quality and flavor profiles while improving kitchen economics,” Lamson added. Cooking through this technique helps increase commercial kitchen efficiency because cooks can simply season and vacuum seal their food and let the sous vide cooker take care of the rest. The real operational savings with our sous vide program, come with its multi-tasking effect -- the ability to vacuum seal the food, immerse the package in a water bath, set the temperature and then be off

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THE FOODIE QUIPPER

WITH JOE FERRI

The Hoodless Horstman Inn

was conceived in a Greenwich Village speakeasy’s walk-in box, the love child of the hat check girl and

he Horstman Inn was expanding to accommodate all the masquerade parties, Thanksgiving meals and office holiday festivities that they’d been booking. It was early autumn, so they were inclined to fall for a plan to change the colors in the dining room while adding much-needed additional seating. Their cooking capacity presented a whole other set of challenges. Increasing it, they thought, required a Dr Jekyll and Mr Hyde transformation to the premises. The last time that they attempted to modernize got them into hot water with the historic preservation folks. Everyone along the Hudson valley knew Irving Washington, the creator of Ichabod’s Crane Service, for his sleepy demeanor (and hollow promises). Legend had it that he was able to install those ugly exhausts on top of a roof so that you couldn’t tell if it was a mushroom fan or a poisonous mushroom! It was super-natural therefore, that when tradesmen were called in, Washington was the first to cross the river and survey the site. The task at hand was no ride through the pumpkin fields. The hood-less Horstman Inn had been operating with a kitchen that appeared to have been sleeping for one hundred years! But now, they really needed to cook, but how would they mitigate the vapors? The inn-keepers, Katrina & Brom

Joe Ferri (AKA the Foodiequipper)

Bones were immediately spooked by the high cost of running ductwork through their ancient walls. The specter of rigging fans to the roof of their historic building was menacing; mounting these on their beautiful inn was frightening. They decided that Ichabod’s Crane service must be eliminated (from the project). Commercial kitchen installations are among the most complex construction projects. Taking up huge swaths of space in a facility and using multiple connections to every utility in a building present only a portion of the challenges. Renovations, especially in older structures add several layers of additional considerations. As Halloween and Thanksgiving approached, time was running out. They didn’t stand a ghost of a chance to make their deadline. The Inn was the favorite haunt of those who tarried in town. It was just one such apple-bobber, the Foodiequipper, who introduced them to ventless cooking equipment. A wide array of options was currently

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available. It was possible, they were told, to add capacity to existing professional cook-lines, and to repurpose nonventilated spaces for food production and finishing – all while staying well-within their budget. They were immediately bewitched by the ductless hoods, self-contained fryers, selfcontained combi-oven/steamers, and rapid-cook ovens. Menu items could be added, quality upgrades would be assured, and throughput would soon outpace the fastest steed in their stable. They resigned their original plan of installing conventional hoods to the graveyard of failed ideas. The plug-n-play installation of the ventless kitchen went smoothly; these tried and true appliances had no skeletons in the closet. The innkeepers gave thanks for the ventless equipment providers for saving the day (and holiday season). They complied a list – and, I might add, checked it twice - of the best reasons to go ductless, and put it in their annual holiday letter. Rather than not opening until Christmas, they decided to share their top five list with Total Food Service readers: • Ventless pieces of equipment are not turkeys. The technology has been around for decades and it is readily

bartender. He is in his fifth decade of (somewhat) gainful employment in the foodservice industry. He is past chairman of MAFSI and currently COO of Pecinka Ferri Assoc., a NY area equipment, furnishings and supplies representative. Follow Joe @ joeferri on Twitter.

available, tested, approved and viable. • Don’t fear costs. When considering versus the total spend on permitting, roofing, electric, HVAC, and other trades the price of going ductless is comparable or less than conventional ventilation. • The year-end rush for deductions is assisted by de-ducting. Ventless installations are capital equipment purchases, not building improvements. • Home for the holidays: all of these appliances and technologies are mobile, and can be moved, re-moved, and removed. • Safe holidays (and every days)the lack of open flames and the higher level of protection by the latest sensing technologies provide an added level of security. Brom and Katrina refused to be scared off by new technology. The phantom apparitions of conventional ventilation would no longer vex them. Instead of a frightening fall, they discovered that all operators can benefit from the newfound ease of adding cooking capacity. The spirits smiled upon the Inn as the trick of upgrading their kitchen was a real treat to all involved.

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MEET THE NEWSMAKER

Cal Ripken Jr. CEO/President, Ripken Baseball Inc. and Spokesperson, Roy Rogers Restaurants

number of our readers may have lost touch with you since you retired from baseball. Can you give us a quick recap of what you’ve been doing since baseball? I left baseball with the big plan to get into the youth baseball business. We now have three complexes that we run tournament experiences out of, we run camps and we help teach baseball. You have always spoken about the role that your Dad played in your life? We try to pass along the love of the game that Dad gave us. We try to pass it along to aspiring baseball players. We started a foundation after we lost our Dad that has grown to a national movement. What else have you been doing? Weren’t you doing TV for a long time? I continued there for about ten years or so. I did the broadcast work for TBS. I’m not doing that anymore. But it was fun to learn a little bit about that industry. And I’ve maintained my corporate sponsorships. That’s why I’d like to talk to you being a spokesperson for the Roy Rogers Restaurants today. It is a new relationship, which every time I mention that, it makes me

smile. Because as a kid, that was a special night out. My dad managed in the minor leagues for the first 14 years. So many times, we were looking for good, quick food. And I remember going to Roy Rogers, and my favorite sandwich was the roast beef sandwich. Not only did I love the food but also it reminds me of the good times with My Dad and family fabric. How did the deal come together with Roy Rogers? We started talking about being able to help each other, they were celebrating their 50th year, which made me curious right away. That turned into a discussion of how we could help the founCal Ripken Jr., CEO/President, Ripken Baseball Inc. and Spokesperson, Roy Rogers Restaurants dation, which is in my dad’s name. I knew we were on the same page. They were trying to teach me how We had the same values and I knew it to work in food prep and then at the was going to be a good match. take-out window. It was fun talking to customers. Talk about how you did your due diligence on Roy Rogers? So any interest in owning a franchise I started with a trip to a couple of or being in the restaurant industry? their stores. I’m not a franchisee yet just a

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spokesperson for now. But I’m curious. Talk about the role of food and beverage with your minor league baseball operations? Well, we’ve got a moderately team business and of course there’s a concession agreement. In the beginning we brought in a third party. Ultimately, we wanted control over the overall experience, so we took it over. We had moderate success and we continue to learn. We recently have opted to put that back in the hands of people who have more experience. Can we get your thoughts on proper nutrition for a young ballplayer? Where does a menu like Roy Rogers fit in? To me, it’s a lot of common sense. It goes back to my mom lecturing on the basic four food groups, all that she said was it’s important to eat breakfast, lunch and dinner. It’s important to get your balance of different types of foods. Now

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NEWS

PAYROLL SOLUTIONS

As Minimum Wages Rise, Restaurants Are Getting Smarter About How They Manage And Track Costs Article contributed Solutions

Valiant

cross the country, the minimum wage increases are designed to help support the increased cost of living for families. Especially in major metro areas like New York City, this can come at a significant cost to the employer. Many are struggling to maintain their profit margins and are looking for ways to offset the increased cost. For some it’s an inconvenience, but for others it can mean closing their doors in the face of increased competition and turnover from staff. In wake of these wage challenges, forward-thinking businesses are turning to technology to help them get more streamlined in how they handle their operations. For smaller businesses, the process behind managing a staff and their payroll has been often manual, and/or cumbersome. Restaurants are looking for ways to allow them to incorporate intelligent technology to automate the process of calculating wages to ensure that they are meeting the minimum wage standard, but also keeping ahead of their costs. Leveraging

Intelligent

Payroll

In wake of these wage challenges, forward-thinking businesses are turning to technology to help them get more streamlined in how they handle their operations. Management Systems to Calculate Wages more Effectively One such way is through more effective, intelligent payroll management. A lot of the challenges with meeting minimum wage is calculating the proper wage rates with tip credits to meet the minimum standard. With payroll management, the payroll automatically looks at the wage rate, the tip allowance, and ensures that the wage rates meet the minimum wage requirements. This visibility means that you can set the wage rate at an acceptable level to ultimately roll up to minimum (for example, wage rate set at $10 per hour to reach the minimum wage with tips of $15/hour). On top of this, you need to allocate the appropriate withholdings on taxes or any benefits associated with that employee. This can be a complex task, especially when you are managing a larger staff. Payroll management enables businesses to apply automation into the

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equation and do the calculations on the backend for them, with no errors or issues with compliance to the new standards. Taking Advantage of Tax Credits and Incentives to Get Back Costs Another area that businesses are leveraging to offset the wage increases is by taking advantage of tax credits for their staff. Many that do not have dedicated human resource managers on staff often will overlook these potential credits, in which they could be leaving money on the table for hiring eligible employees. For example, the Work Opportunity Tax Credit, or WOTC, is a Federal tax credit available to employers for hiring individuals from certain target groups who have consistently faced significant barriers to employment. This is no small incentive; credits for eligible employees can vary from $2000 for a small operation to well over $50,000 for larger operations.

Similarly, restaurants that offer meals to their employees are available to submit meal credits that are 50% tax deductible for each meal. These are significant credits that can be easily integrated into your workforce and helps to offset any costs within your operations. The biggest challenge in implementing them is proper reporting on these meal credits. By having a solution that makes these advantages more visible to your operations, you can take the administrative burden off researching and processing, and have the solution help you to realize these potential costs. As an example of the impact on meal allowance credits, the significance of pre-tax meal credits can be expansive when you look at your whole operation: • $3.25 meal cost per employee x 5 meals a week = $16.25/week • If you have 50 employees, this equates to $812.50/ week that is tax exempt If you do this throughout the year, that’s over $42,000.00 of annual savings. This is a significant savings with just the proper payroll management in place!

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EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE MAFSI 13th Annual Awards Dinner & Golf Tournament

etro New York’s highly competitive equipment and supply rep community took a day off from the competitive battles recently to recognize industry professionals who have made significant contributions to the Tri-State Food service industry at the MAFSI 13th Annual Awards Dinner and Golf Tournament. Westchester’s Pelham Country Club proved to be a challenge to a vast array of the gifted golfers of MAFSI Region 3. But the club did a magnificent job hosting both halfway house luncheon and a spectacular dinner. The MAFSI Region 3 group hon-

ored Day & Nite All Service as their 2018 supporter of the year. Frank Doyle of TD Marketing was presented with a special award to recognize his vision for the golf tournament and his leadership of the local MAFSI chapter. The gifted Christine Gurtler of Jacobs Doland Beer was recognized as the group’s Young Lion of the year. Finally, a standing ovation awaited the much beloved Mike Stella of Clements Stella Gallagher for a lifetime of achievement in the equipment and supply industry. MAFSI is everywhere food is. And everywhere you are. 270+ rep agencies, 220+ manufacturers and 2,400 members strong. Spanning North America, feeding 300 million

Frank Doyle of TD Marketing (R) was presented with a special award to recognize his vision for the golf tournament and his leadership of the local Mafsi chapter

(L to R) Glissen Chemical’s Richie Knoop and Larry Rosenthal of Restaurant Depot

people and changing an industry. From mom and pop restaurants, to colleges, hospitals, major chains – we’re there. With the people, and the products – moving an entire industry further than ever before.

Clements Stella Gallagher’s Mike Stella was greeted with love from the industry that he has served with such dedication

The Sher Family celebrated Day & Nite’s recognition from MAFSI

Christine Gurtler of Jacobs Doland Beer won the organization’s Young Lion’s award

Tri-State Marketing’s Lynne Schultz (R) recognized SCIP, this year’s MAFSI charitable benefactor

TD Marketing’s Mike Klatman (L) led his charges to a victory on the links

(L to R) elite/studio e’s Aaron Weiss, Advance Tabco’s Craig Cooper, and Pecinka Ferri’s Ed Pecinka

(L to R) The EMI duo of Sal Peruccio and Chris Rapacewicz

M. Tucker’s Eric Santagato (c) greeted a large contingent of industry friends

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Sam Tell and Son’s Dan Saltzman brought his patented draw to the Westchester fairways

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LITTLE M. TUCKER

The Perfect Partnership: LMT Celebrates #RootsCultivate2018 with The Chef’s Garden Written by Sarah Bulmer for LMT

hether sourcing a new collection, visiting a chef before the evening rush or building vendor partnerships, this work stimulates all five senses. Sometimes getting our hands dirty is just part of the LMT experience. In 2017, we dug into the industry even further when we partnered with The Chef’s Garden to sponsor the annual Roots Conference in Milan, Ohio. We were thrilled to jump on board with Farmer Lee Jones and his team of world-renowned culinary talent led by Executive Chef Jamie Simpson. If you’re unfamiliar with the farm, it’s one of the only third-generation family farms in the United States still committed to sustainable, organic farming. Their 300-acre crop of microgreens,

edible flowers, and unique vegetal hybrids is unmatched and internationally acclaimed. This year, we linked up with the team at CVI again to sponsor #RootsCultivate2018. The theme of this year’s symposium—cultivation— wasn’t easy to explain. On day one, John Sconzo, the emcee and host of this year’s talks on the mainstage, kicked off the event by defining “cultivation” as building a process

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to garner and create something valuable. A product. A team. A partnership. If I were to define cultivation in our industry, it would be: to lead by example, which the Chef’s Garden has proven to do expertly for three generations. It’s also what we seek to do at LMT, by sourcing sustainably, responsibly and creatively. If you attended Roots this year, you received a small pink farm knife from Opinel—a brand we partnered with in 2018 that is steeped in heritage and tradition. When Joseph Opinel forged his first hunting knife in 1890, how could he have imagined his namesake brand’s popularity over a century later? Opinel has blossomed

into a sensationally coveted product that chefs and restaurant operators are specifying for their front of house designs now more than ever. For this reason and more, we’re proud to be Opinel’s exclusive foodservice distributor. Cultivation, indeed. Expect to see Opinel, and the other brands we showcased at the farm, on the soon-to-launch retail site at www.chefs-garden.com. The site will also include new product launches from Robert Gordon Australia – including RGA’s Terrain mugs. This line speaks to a potter’s perfect pour of coffee like few other collections available either in foodservice or the retail market. Our friendship with Sam Gordon, the third generation of this Australian pottery powerhouse, is one we cul-

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SEDERHOLT ON RESTAURANT FINANCE

‘Dr. Doomsey’: How To Get Ready For The Bust

ight after I submitted my last article entitled “Boom, Bust or Bubble” I got an email from Fred Klashman the Publisher of TFS, saying “Yikes, Dr. Doomsey, I hope you are wrong, but if not what can we do about it?” After I chuckled to myself, I realized that I left the readers hanging, because it just sounds like chicken little running around screaming “the sky is falling!!” As I get older it gets clearer to me that certain patterns of behavior repeat themselves particularly as younger generations move into the mainstream economy. The big one in America is that most people confuse positive economic growth as sustainable without considering a downslide. Many of the periods of economic growth or “boom” economies were merely good looking houses built on sand. It may be very cool for the moment, but no one takes into consideration the consequences of doing so. Everyone loves living near the water or on a beach until Hurricane Michael tears through your town! What I tried to point out in a very condensed article was that predicting the changes in the economy is like weather forecasting. There are patterns, signs and conditions that predict what is coming and we are seeing many of them, yet most people just feel good about having their nice new house on that sandy beach. Denial doesn’t make it go away, nor does it

Certain patterns of behavior repeat themselves particularly as younger generations move into the mainstream economy. The big one in America is that most people confuse positive economic growth as sustainable without considering a downslide.

David Sederholt is the Senior Advisor to management at Strategic Funding, a leader in small business financing since 2006. Before this, David spent 30 years in the restaurant business and has owned and operated more than a dozen restaurants. As a direct

protect the house from floating out to sea. The patterns we are seeing are: • Over-valued stock market. An easy bubble to predict. • Interest levels still too low to affect a stimulus when a down slide comes. • Real wage growth is zero. Probably even less when considering other fluxes in costs such as rent, insurance and healthcare all going up. • The average cost of employer health coverage for a family plan has risen to approximately $20,000 per year increasing premiums an average of 5-10% meaning employers must increase deductibles and increase employees out of pocket expenses. Another dramatic decrease in spendable income. Despite the windfall profits in corporations and the monster tax break they have gotten there are no signs they are absorbing any of

24 • November 2018 • Total Food Service • www.totalfood.com

this increased expense. • A shell game tax cut that only benefitted corporations and the rich. Middle class people with two incomes and a home are either screwed or get nothing. • Federal tax cuts to the corporations and rich along with loss of deductions on state taxes, property taxes and mortgage interest push the tax burden onto states like NY, NJ, CT, MA, CA which already pay the most in federal taxes per adult citizen and are struggling right down to the local towns and cities. Your costs are going up. No “break” for you unless you live in a red state. • The states most dependent on Federal money (NM, KY,MS, AL, WV, SC, AZ, AK, MT, LA) have the lowest gross domestic product and they take far more from the Federal govern-

lender, the company offers a variety of financing options and has provided over $1.25 Billion to approximately 20,000 businesses across the United States and Australia.

ment than they pay in taxes. • As a result of the “tax cut” which is punishing homeowners in the states which contribute the most – real estate / home sales have slowed dramatically and prices are dropping particularly in homes over $750k. • Trade wars and tariffs will cause significant increases in our cost of living regardless of what the talking heads in Washington are telling you. You cannot hit a product with a 25% tariff and not expect prices to go up.

continued on page 80

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November 2018 • Total Food Service • www.totalfood.com • 25

NEWS

SPECIAL EVENTS

US Foods Wraps Up National Discussion Series With Samuelsson at Javits

ith the backdrop of their annual Food Fanatics Show at the Javits Center, US Foods wrapped up their 2018 Talk Shop Live! Tour. New York City chef Marcus Samuelsson, who moderated the four city tour, shared his thoughts on the national tour in his remarks at the Javits. The award winning toque recapped several of the suggestions that were made at each of the US Foods sponsored tour stops. The agenda at each event

Chef Marcus Samuelsson

dealt with key pain points facing independent restaurants across the country; timely topics such as the skilled labor shortage, food waste and attracting customers in competitive environments. The series was designed to help restaurant operators “Make It” by bringing together a diverse group of experts to share honest thoughts on culinary, social, cultural and economic factors in the food industry. The tour kicked-off on Sept. 11 in Denver, Colo., and continued in Detroit, Mich., Austin, Texas and Raleigh, N.C. Throughout the tour, hundreds of local restaurant owners and operators engaged directly with local panelists, have open conversations about the issues they face and take away actionable insights and solutions for their business. The tour wrapped-up with key highlights showcased during the company’s Food Fanatics Live™ event in New York last month. “I was happy to team up with US Foods to host these conversations, discover new ways to help operators stay on top of important issues and ultimately help chefs and restaurant owners be successful,” said Chef Samuelsson. “While building my career as a chef and restaurant owner,

26 • November 2018 • Total Food Service • www.totalfood.com

Talk Shop Live! is a key example of our collaborative approach to being a partner and trusted resource independent restaurants can depend on for innovative business solutions,” said Diane Hund, senior vice president of marketing, US Foods. I’ve learned that the best way to face challenges in this industry is with honest conversation.” While Chef Samuelsson moderated each of the four Talk Shop Live! events, he was joined by local chefs, restaurant owners and industry experts. Each event focused on one of the following topics: • Skilled Labor Shortage: As the restaurant industry continues to surge, with a forecast of 1.7 million new restaurant positions by 2025, there is an overwhelming need for trained and dedicated staff. These discussions will focus on identifying

solutions for finding skilled labor in foodservice now, including the most effective and profitable ways to schedule and train staff. • Food Waste: About 11.4 million tons of food is wasted annually by the U.S. restaurant industry, which costs about $25 billion per year. Waste is a costly part of running a restaurant, but it can be reduced with effective solutions. Talk Shop Live! explored how chefs and operators can reduce over-ordered, overprepped and over-portioned food in their restaurants by streamlining

continued on page 116

November 2018 • Total Food Service • www.totalfood.com • 27

NEWS

TOP FOODSERVICE AWARDS

Geile Takes Reins Of SHFM As Metro New Yorkers Take Home Top Awards At National Confab

he Ali Group’s Rob Geile and a line up of some of Metro’s New York top foodservice industry leaders recently took center stage in Texas. Nine executives in the corporate foodservice and workplace hospitality industries were honored and

SHFM President Rob Geile of The Ali Group

nearly 400 more came together to learn and hone their skills at the Society for Hospitality & Foodservice Management’s 39th annual National Conference, September 25-27, at the Omni Fort Worth Hotel in Texas. Geile was installed as SHFM’s new president. In his role as Vice President of Consultant Services for Ali Group North America, Geile is responsible for developing and cultivating relationships within the consultant community on behalf of Ali Group North America. Geile has extensive experience in the commercial foodservice equipment industry. Geile previously spent 12-years at Hobart working with the legendary Dick Hynes. “Dick taught me lessons that have become so important to who I try to be,”Geile continued. Everybody was equal in his mind and he went out of his way to make sure that I was always introduced to the right people. It was always about the customer or the

28 • November 2018 • Total Food Service • www.totalfood.com

In addition, we want to focus on attracting and growing young people in our industry.” other guy first.” He had earlier career stops at Traulsen & Company, TRUE Manufacturing, and Southern Equipment Company. The veteran executive holds a B.S. Degree in Individualized Studies from the University of Central Missouri. For the energetic Geile, the ascendency to the SHFM presidency is the next chapter for a Midwest native in which hard work has paid big dividends. “I began in my Dad’s shop and worked my way through all the different positions in the factory itself including becoming a journeyman polisher.” Geile’s agenda can be described as “back to basics” Our goal is for all of us to have a deeper conversation. There’s a tendency to hear a job title and then make an assumption. I would like to see our group listen so that we can really help each other.”

His vision was a cornerstone of the conference, themed “Food: The New Frontier,” included educational sessions on foodservice disrupters, the future of food, and sustainability, as well as the Innovation Showcase and many networking events. “In addition, we want to focus on attracting and growing young people in our industry, so we’re taking steps by now including young professionals that as a nation that we have on both our industry advisory board and we have a spot for them now and our board of directors.” We and our young professionals put together one of the major sessions. So for us it’s our first opportunity to give them an assignment that they’ve taken hold of and manage all by themselves. In the spirit of giving back, at-

continued on page 102

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Jim Tselikis and Sabin Lomac Founders, Cousins Maine Lobster

hen you want quality Maine lobster cooked just like they do in Maine, then Cousins Maine Lobster is where you need to go! Co-owners Jim Tselikis and Sabin Lomac turned one simple food truck into a multimillion-dollar business and aren’t stopping any time soon. In just six years, they’ve transformed their one food truck into a household name, serving up the best Maine lobster you’ve ever tasted outside of Maine. We caught up with them to talk about their success! Can you give us a little bit of background as to how Cousins Maine Lobster came about? Jim: We started the business in 2012. Prior to that, I was working in Boston, MA, selling medical devices for the orthopedic industry. Sabin was selling real estate in Los Angeles. We are both from Maine and grew up with our families being super close, hence the term “cousins” in the name. We would do everything together. I went to college Holly Cross in Boston and Sabin went to Hofstra in New York. He was a bit older than me so he was out in the world before me. We lost touch for a couple of years after college. I was in Boston, while Sabin was in New York for a

while before moving to L.A. I took my first trip to L.A. ever in 2011 and visited Sabin. We caught up and that’s when we came up with the idea to bring a bit of home to the world via Maine Lobster. We both wanted to

work for ourselves and we came up with the idea to serve lobster rolls like the ones we had growing up in Maine. We wanted to have the best lobster in the world and figured we do it with a food truck and then just

Jim Tselikis and Sabin Lomac, Founders, Cousins Lobster (Photo by John Metcalf)

30 • November 2018 • Total Food Service • www.totalfood.com

get our name out there. It was really only a passion project and it certainly evolved into something more.

continued on page 32

November 2018 • Total Food Service • www.totalfood.com • 31

Q&A Cousins Maine Lobster, from page 30

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So it all started with just one food truck, right? Jim: Yes, it started with one food truck April 27 2012. We just literally said we’re going to serve and we’re only going to use the best lobster. We’re not going to deviate from that ever. We’re going to have our brand of Maine lobster. It was going to be something we were passionate about while staying in our day jobs. Sabin would stay in real estate in L.A., while I’d be in between Maine and Boston, working on the production and fulfillment and logistics. But then we got a call from “Shark Tank” and three months later we were shooting the show and it aired in October of that year. We actually said no twice because it was in the first few weeks that we were in business. We didn’t know what we wanted and where we wanted to go yet. Finally, one of the executive producers called us. So on the third time we said yes. So who selected you on the show? Sabin: Barbara Corcoran, who’s obviously known as a real estate mogul and marketing genius in New York, got us. It was a crazy, fun and exciting ride. We’ve gone from a food truck to eight restaurants in six and a half years. We also have 31 food trucks in 21 different cities. We also have an international presence with food trucks and a restaurant in Taiwan. Our current trajectory is to

continue to open more restaurants. We’re just careful and selective as to who we work with in the location that we open. And you know, we’re having fun. It’s still work, but we’ve met some really amazing people across the country. Would you say that you’re in two different businesses with the food trucks and restaurants or is it the same thing essentially? Sabin: I didn’t know that there are two vastly different entities. I mean, you know, there are different intricacies, which is obviously selecting the best real estate for a restaurant. The benefit of a food truck is you get to go to different locations every day. But aside from that I think we found it very similar in that it has a fantastic offering, which in our case we believe we have the best Maine lobster in the world. They’re both about just treating people really well giving them a slice of Maine, a slice of home where we enjoyed our childhood. And I’m doing it in a really fun creative way whether it is at a fast casual restaurant or it’s a food truck. You know suddenly we’ve made it accessible and we’ve made it an affordable luxury. Is the setup the same for both the food trucks and restaurants in terms of employees? Jim: We have anywhere from two

When we started, we basically said we wanted people to taste the quality of our lobster. We saw our mothers picking lobster out of the rolls just to eat it when we were kids. We wanted to replicate that whole idea.”

to four employees in the trucks, and the restaurants are fully staffed. Are all the units franchised? Jim: No, not all of them. We have three food trucks here in L.A. that are corporate owned. We also have a restaurant here. Then there’s a corporate-owned food truck in San Diego and a food truck in Portland, Maine. Talk a bit about the franchises… When did you want to do it? Who did you want to bring in? Sadin: It was Barbara’s idea to franchise, so we worked with various different consultants and consulting groups to further educate ourselves on the process. We are very selective about the kind of people we wanted to allow in our family and represent our brand because it’s a huge undertaking for us. A lot of trust goes into a franchise. In terms of who we look for, we stay away form those who are

in it only for the money. You know investors and people who just want to capitalize on the opportunity. We want people who want to represent the brand and are humble. We really want to forge great relationships with them. We’ve been lucky enough to accomplish that. I’d say the majority of our conversations are now about personal things and catching up as opposed to just business. That was our intention and it worked out really well. When it comes to your sourcing, do you do it yourself or do you go with a company like Sysco or US Foods? Jim: Everything we use is from Maine. Lobster is the core of our business so we have partnered with companies back home. We have all our lobstermen dropping off live catch at our stations. Then all of our

continued on page 34

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Q&A Cousins Maine Lobster, from page 33 lobster meat is cooked and prepared in Maine and then shipped and distributed to whatever city. How do you guys create the menu? Jim: When we started, we basically said we wanted people to taste the quality of our lobster. We saw our mothers picking lobster out of the rolls just to eat it when we were kids. We wanted to replicate that whole idea of just picking out and eating steamed lobster. We wanted something in its purest form. We try not to mix it with a bunch of chive, mayo, herbs, or anything else. So our lobster rolls have kebabs of meat in them and little of anything else. We also have other great items like lobster tacos, lobster grilled cheese and the like. In terms of the creation of the menu, it’s done here with our team in L.A. We test our new items and then roll them out through the

different cities when they’re approved. What finally led to the decision to come to New York? Jim: It was a long process because we needed to find the right franchise partner for such a phenomenal market. We could have a great market and no so great candidates and we won’t do it. We found great owners in New York. They have experience in the food industry in New York and are the best people ever. Nice. What about from a price standpoint when you look at the cost of operating? Sabin: I personally think it’s a bit low, but on average it’s about $15. I think that we really try to make Lobster an affordable luxury. We want people to come in and enjoy our food and spread the word. From the Cousins Maine Lobster menu (from top): Lobster BLT, and lobster grilled cheese

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Foreign Language Workplace Materials Released By NY State

e are happy to see that the State of New York has responded to supporting our industry’s commitment to eliminating sexual harassment. Employers are supposed to provide their anti-harassment policy and training materials in the employee’s primary language, provided that the DOL has posted the appropriate materials to its website in such language. Last month the state took an important step when The New York State Department of Labor (DOL) posted foreign language resources online for employers and employees. Among the information released are the state’s new sexual harassment prevention laws and the necessary policy and training documents. These materials, which were released in English earlier this month, have now been translated into Chinese, Haitian-Creole, Korean, Italian, Polish, Russian, and Spanish.

Employers are supposed to provide their anti-harassment policy and training materials in the employee’s primary language, provided that the DOL has posted the appropriate materials to its website in such language. If an employer has any employees whose primary language is not included in the DOL’s recently translated materials, the employer may provide that employee an English-language version of these materials and still be considered compliant with its obligations under the law. The documents, released include a number of key components to assist our restaurant and foodservice professionals implement a sexual harassment policy. Among the documents are sexual harassment prevention policy notice, and a model complaint form. In addition, the documents include the minimum standards for employer sexual harassment prevention policies, a model sexual harassment

36 • November 2018 • Total Food Service • www.totalfood.com

prevention policy, sexual harassment prevention training materials, and sexual harassment prevention toolkit for employers and employees; and most importantly restaurant owners and managers will find a frequently asked questions (FAQ) section. Last month’s posting, follows the late August, New York State release in English of a draft of its (i) model sexual harassment policy, (ii) model complaint form for employees to report sexual harassment, (iii) FAQs regarding the new law, (iv) minimum standard guidelines, and (v) model training. Last month also saw the State of New York respond to a number of comments submitted on the draft policy and FAQs issued in August. Among the notable changes to the final documents issued on October 1 are references in the model policy to the employer having a “zero-tolerance policy” for sexual harassment and

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

retaliation have been removed. This brought, the State’s guidance in line with the federal Equal Employment Opportunity Commission (EEOC)’s position . So the take-away from last month is that though the initial training deadline has now been extended to October 9, 2019,we suggest that employers begin considering how they will fulfill their training obligations under the law. It is especially important to make that commitment with those training requirements that will become effective on April 1, 2019 for employers covered by the New York City Human Rights Law.

November 2018 • Total Food Service • www.totalfood.com • 37

FIORITO ON INSURANCE

Expanded Workplace Laws Heighten Employment Practices Liability Exposures Businesses, including restaurants and other hospitality venues, are subjected to a widening collection of federal, state and local employment laws, such as the Americans with Disabilities Act, the Civil Rights Act, the Age Discrimination in Employment Act, and Title VII of the Civil Rights Act - just to name a few.

ccording to recent evidence, 89% of hospitality industry workers reported having experienced one or more incidents of sexual harassment on the job.1 With stories of sexual harassment in the workplace and the #MeToo movement dominating the news cycle for nearly a year, state and local governments have responded by requiring employers to take action. Businesses, including restaurants and other hospitality venues, are subjected to a widening collection of federal, state and local employment laws, such as the Americans with Disabilities Act, the Civil Rights Act, the Age Discrimination in Employment Act, and Title VII of the Civil Rights Act - just to name a few. In addition, just this past October, New York State finalized its guidance on the mandated sexual harassment

prevention policy and training program with which every employer in the state must comply with. Key features of the state model policy that must be reflected in any applicable employer policy include: • An introduction that unmistakably pronounces sexual harassment an illegal form of workplace discrimination and that all employees have a right to work in a harassment-free environment; • Notification that the employer’s policy’s protective scope extends beyond employees to also include job applicants, interns, contractors and other worksite visitors; • Unambiguous prohibition against employer “retaliation.” Moreover, an explanation that not only is the employee protected from retaliation, but the policy also pre-

38 • November 2018 • Total Food Service • www.totalfood.com

cludes retaliatory behavior that targets anyone who assists in a sexual harassment investigation in good faith or engages in “protected activity” (which is further defined); • A promise of a “prompt and thorough” investigation of any claim of sexual harassment. Although the rules direct that investigations should immediately commence and result in swift corrective action, the final rules offers greater employer flexibility to perform investigations by nullifying the original 30-day deadline for investigation; • Detailed instructions explaining how employees should report sexual harassment using New York State’s new complaint form (see discussion below); • Detailed examples of what can constitute sexual harassment; • A declaration that anyone, regardless of gender or station,

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-338-2324 or by email at robert.fiorito@ hubinternational.com.

can be the target of sexual harassment; • A declaration that workplace sexual harassment can occur both at the workplace and outside of it. This includes a warning about inappropriate messages sent using personal devices and which might be transmitted during non-work hours; • A detailed explanation outlin-

continued on page 104

November 2018 • Total Food Service • www.totalfood.com • 39

NEWS

COST SOLUTIONS

$$$$ Cash Is King

s your business ready for the Winter of 2018/2019? As you know, we have just 9 weeks until the yearend. Are you ready? During these next 9 weeks we should be building up cash to carry us through the coming winter months. You ask, “how can this be done?” Well let’s start by looking at your Prime Cost. What is that? This is both Cost of Goods & Labor added together. Prime Cost is an indicator of cash flow towards the bottom-line. Are you managing your business knowing and understanding what these two most important line items should (or should not) be? 1. What is your True Food Cost? 2. What is your True Beverage Cost? 3. What is your FOH (Front of the house labor)? 4. What is your BOH (Back of the house labor)? 5. How do you measure these

Jeffrey J. Lavelle, President + CEO, Strictly Restaurants

costs and where do you pull the percentages from? These 5 items will give you your Prime Cost. When was the last time you saw a True Profit & Loss Statement or the Balance Sheet of the Business? Without understanding what your business is intended to do in terms of revenue and not having a clear understanding of what Prime Cost should be, you will not have cash flow. With so many questions to consider, all while trying to run a restaurant, order supplies and hoping the schedules staff shows up, you need expert help. That help is from Strictly Restaurants™. Strictly Restaurants™ is a national Restaurant Accounting Hospitality Company with clients from New York City to Maui. The President, Jeff Lavelle, with over 40 years in the restaurant industry has worked in all positions from his first job as Dishwasher to Controller/CFO. Jeff has handled accounting from manual systems to working with cloud-based software and various point-of-sales systems. Over the course of the last 25 years, Jeff has worked with revenue in the range from low hundreds to $45 plus million dollars, depending on the concept. Jeff has gone from pushing hotdog carts to owning his own Deli/ Restaurant and now his own Accounting, Hospitality and Consultancy firm for the past 5 years. Jeff understands Branding, Cost of Goods, Labor percentages, projected prime cost to match the menu and concept price per person. With his

40 • November 2018 • Total Food Service • www.totalfood.com

Are you managing your business knowing and understanding what these two most important line items should (or should not) be? extensive knowledge, Jeff can help you better understand what to expect in terms of On Projected Revenue and ROI (return of investment). “Cash is King”, what does that exactly mean? The answer is simple: Profit. You sell an item and get a dollar, how much of that dollar do you get to keep after overhead is paid? Therefore, it is important to prioritize cash management now, as we have all experienced negative cash flow during the off-season periods. In special cases, the winter will bring sales for some while other restaurants will regret being open. We all know you cannot make changes to your hours of operations, whether due to inclement in weather or declining revenue, without first blasting an-

nouncements on social media. If you didn’t Instagram or Twitter it, it never happened. We wouldn’t want that one customer, to pass-by, wondering if your restaurant is open. Let’s jump start your reserves now: • Projected Revenue • Ala Carte Services • Private Parties (confirmed deposits taken, and pending contracts) • Food & Beverage Sales Mix (Ratio) • True Food & Beverage Cost • True Labor Cost per position – FOH, BOH and Mgmt • Overhead expenses – Fix & Vari-

continued on page 102

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November 2018 • Total Food Service • www.totalfood.com • 41

NEWS

SHOWS

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ach year professional foodservice design consultants ducational sessions and conceptualists are inbitors showcasing the latest products & vited to dream up a foodserdesign /concept professionals that’s especially with overvice 7,000 hospitality suited to a nontraditional, high-traffic space not specifically outfitted to 11-12, 2018 | NEW YORK foodservice. They’reCITY challenged to use VITS CONVENTION CENTER today’s most innovative equipment and technologies to produce exceptional menus and service experiences in a hotel lobby. Again, this year, HX will present an interactive concept, according to Marsha Diamond, foodservice business consultant and project director of the HX Experience 2018 Foodservice Pioneering Concept. “It’s about showcasing potential revenue-generating opportunities for hotel owners, general managers, and foodservice operators,” Diamond said. Through a collaboration between HX, the Foodservice Consultants Society International (FCSI) and vendor partners, these concepts come to life, built as life-sized working models on the HX show floor.

A concept by Ed Aarons, principal/ managing services director with Colburn & Guyette (Rockland, Mass) is being featured at this year’s show. Through the collaboration between HX, Foodservice Consultant’s Society International CO-LOCATED (FCSI) and venWITH: dor partners, the concept will come to life, built as life-sized, working models right on the show floor. Aarons has teamed with Coburn Guyette colleague Lauren Kearns to create: Paladar Flexi-Service. The concept is a small-plate kitchen that can easily transform into a community space with self-serve beverages and snack space available throughout the day. Counters start as a single exhibit cook line with seating for local guest chefs to be invited to cook directly in front of hotel guests and community diners; the space easily transforms

42 • November 2018 • Total Food Service • www.totalfood.com

after hours into three separate tables creating a community space with selfserve beer taps, specialty hot beverages and a selection of water dispensers. The ventless grill is enclosed, moved and transformed into one of the tables in the social space and the countertop equipment on the back line of cooking space is integrated into the back wall as well. The beer taps are operator served during cooking hours, but are self-serve with the use of a pre-paid key card or room cards during the off hours. Adaptable and flexible with staffing, footprint, food and beverage items to activate your common space, elevate the customer’s experience of your brand and anchor your hotel as a meeting place with the community. Aarons has 20 years of experience in the Architectural Community. He is

an essential part of C&G’s history with over a decade of his experience spent with the company. His early background with other disciplines provides a unique skill set that is consistent with the firm’s goal of balancing architecture with foodservice. Ed is a professional member of the Foodservice Consultants Society International (FCSI) and the New England Chapter Chairman. Once again, the annual HX: The Hotel Experience will take centerstage at the Jacob K. Javits Convention Center in New York City. HX 2018 is scheduled for November 11th and 12th, the show will offer a wide diversity of fare for the food and beverage professional. HX, a community for hotel and restaurant professionals, offers unparalleled access to market leading operators and suppliers, who are committed to sharing education, solutions, creativity and innovation in order to deliver an extraordinary guest experience and improved community profitability.

“The staff has been thrilled and their work performance has improved due to the newfound confidence in the equipment they’re using.” Jay Rawlinitis, Assistant Food Service Director for Bloomfield Public Schools

Upgrade Helps Bloomfield School Serve Student Lunches With a Smile Serving 2,068 Bloomfield students across seven schools with a restricted school nutrition program budget is no small feat, but Bloomfield Public Schools continues to look for opportunities to improve school lunch service. Bloomfield Public Schools recently replaced an unreliable 20-year-old oven at Carmen Arace Middle School, converting from electric ignition to new natural gas convection. In addition to providing more dependable functions, temperature control for accurate food production and batch cooking with better quality control, replacing the inefficient and aging oven also helps reduce maintenance time and repairs. With the Connecticut Kitchen Equipment Rebate available through Energize Connecticut and Connecticut Natural Gas (CNG), the Town of Bloomfield purchased and installed the new

ENERGY STAR® rated commercial oven. CNG, a subsidiary of AVANGRID, Inc., helped Bloomfield save an estimated $100 a year in energy costs by securing the town a $500 project incentive. Project:

Carmen Arace Middle School, Bloomfield

Measures:

Purchase and installation of a new ENERGY STAR rated commercial oven

Estimated Incentive:

$500

Annual Energy Savings:

75.2 ccf natural gas

Annual Cost Savings:

$100

Find energy solutions for business. Call 877-WISE-USE (877-947-3873)

Or visit: EnergizeCT.com

Energize Connecticut helps you save money and use clean energy. It is an initiative of the State of Connecticut, the Connecticut Green Bank, Eversource, UI, SCG and CNG, with funding from a charge on customer energy bills. Information on energy-saving programs can be found at EnergizeCT.com or by calling 877.WISE.USE.

[C0006] Off-Size Bloomfield Case Study 2018-10.indd 1

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November 2018 • Total Food Service • www.totalfood.com • 43 10/11/18 3:09 PM

SCOOP

INSIDER NEWS

Tri-State Marketing Joins Winholt’s Foodservice Sales Team Scoop notes that New York-based Winholt Equipment Group added the Tri-State Marketing Associates, Inc. to its network of independent manufacturers’ reps. Ossining, NY.-based Tri-State Marketing Associates, Inc. will represent Winholt in the New York Metro Area. This territory is also known as MAFSI Region 3. Winholt Equipment produces Heated Cabinets & Proofers, Bun Pan Racks, Carts, Custom Stainless Steel Equipment, Dunnage Racks, Material Handling, and other products for the foodservice industry. Winholt Equipment Corporation, founded in 1946, is a leading global manufacturer of high quality Foodservice and Material Handling Equipment. Winholt’s headquarters is located in Woodbury, New York, with additional locations in PA, TX, CA, and China. Winholt supplies equipment to supermar-

FROM METRO NYC’S FOODSERVICE SCENE

The team from Tri-State Marketing

kets, retailers, restaurants, and foodservice dealers in the United States and globally. The company’s products are used in over 200,000 locations, including most major retailers, restaurants and foodservice chains. Winholt is a member of the National Association of Food Equipment Manufacturers, Manufacturers’ Agents Association for the Foodservice Industry and the MHI Material Handling Industry Association

Montclair’s Culinary Chef Kwame Williams Received Kudos At An Evening of Culinary Adventure at SOPAC Scoop notes last month SOPAC hosted a sold out crowd for Savor the Arts - An Evening of Culinary Adventure in the Loft. Patrons mixed and mingled, as several food and beverage vendors displayed their Garden State farm-to-table wares. SOPAC topped the evening’s tastings off with a chef slam featuring Kwame Williams (Montclair) and Leia Gaccione (Morristown and Madison, two up-and-coming chefs from the New Jersey restaurant scene, judged by a panel led by celebrity chef Ariane Duarte (Ariane Kitchen & Bar). At the end of the night, the chef slam winners were announced along with Peoples Choice

continued on page 46

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44 • November 2018 • Total Food Service • www.totalfood.com

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November 2018 • Total Food Service • www.totalfood.com • 45

Scoop, from page 44 Chef Kwame Williams honed his considerable skills working his way through the ranks of fine dining establishments. After graduating from the Institute of Culinary Education in New York City, Chef Kwame Williams worked at some of NJ’s top restaurants and now runs Vital Dining in Montclair. Celebrity chef Ariane Duarte, well known for her appearance on Top Chef and as a Beat Bobby Flay winner, led the chef slam Judges’ Panel. Duarte attended the Culinary Institute of America in Hyde Park, New York and worked at many famed dining establishments. She currently runs Ariane Kitchen & Bar in Verona.

Chef Kwame Williams (c)

awards for best food and beverage offerings. Local foodies made for a sold out event, and finished the night with a host of new food and restaurant ideas. Chef Leia Gaccione (South+Pine and Central+Main American Eateries) gained bragging rights – twice; she won the Chef Slam and the Peoples’ Choice for best food tasting. Chef Kwame Williams (Vital Dining) did not disappoint, however. Chef Ariane and her judges’ panel were very much impressed with both entries. Given only five ingredients, with a few pantry staples, each chef created a tasty mélange of culinary delight. The Peoples’ Choice award for best beverage

46 • November 2018 • Total Food Service • www.totalfood.com

The Soho collection from Front of the House

tasting went to Ironbound Hard Cider. Along with their stellar hard cider portfolio, Ironbound serves up a social mission – Ironbound seeks to usher in the rebirth of heirloom Newark cider apples, while fostering environmental repair and workforce development. Chef Leia Gaccione served as Bobby Flay’s Executive Chef and Chef de Cuisine for seven years; her restaurant South+Pine American Eatery was named one of the top 30 restaurants in the state and Critics Choice Best American Restaurant by NJ Monthly.

Soho® Collection by Front of the House® Scoop sees that Soho® Collection by Front of the House® is a sleek and stackable plateware collection with a perfectly flat plating surface and modern raised rim that adds an edge to the traditional round plate. Soho® is available in 2 materials: white porcelain and brushed stain-

continued on page 48

November 2018 • Total Food Service • www.totalfood.com • 47

Scoop, from page 46 less steel. Soho® comes in various sized plates, bowls, cups, ramekins, pourers, teapots, mugs, and saucers.

There is a Warehouse Consolidation Sale for E&A and their Last Auction will be Monday, November 26th at 11:00 AM (Preview: Nov. 23, 9am-4pm) To reach the New Jersey Sales Division, contact 908755-9333 or at their website, www.easupply.com

Globe Equipment Acquires Assets of E&A Scoop notes that veteran equipment and supply dealer Al Green is bidding farewell to the foodservice industry. As part of his thank you, his E&A Restaurant Equipment located in Plainfield, NJ, will be holding a mega-auction on November 12 to liquidate its remaining inventory. This is a result of Globe Equipment Company recently acquiruing certain assets of Green’s firm, effective February 1, 2018. Globe is a Bridgeport CT based traditional foodservice equipment dealer established in 1938 that services Connecticut through their showroom and outside sales team along with a government (GSA) division, international division and website. E & A, a family owned and operated foodservice equipment and supply dealer, has served the greater NJ and NY markets for nearly 90 years through their showroom, outside sales, and bid departments. Joel Green

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48 • November 2018 • Total Food Service • www.totalfood.com

Long Island Designer Fusco Wins National Honor

has been hired as President of the new division that will operate as E & A Restaurant Supply. “We are excited to join the Globe family and combine teams to improve our efficiencies” says Joel Green. “This merger will allow the strengths of both companies to be to be amplified.” For any inquiries, please contact Jay or Brian Ringelheim.

Scoop says at the recent SHFM Conference Raquel Weiss Fusco received the organization’s first 2018 Rising Young Professional Award. Raquel has served on many SHFM committees including the Critical Issues Conference planning team. For the past two years, she has worked tirelessly as chair of the Rising Stars Committee paving the way for and mentoring young industry professionals. Most recently, Raquel accepted a position on SHFM’s Industry Advisory Board. Serving as the liaison between the elite|studio e Project Solutions and Design teams and its clients, Raquel Weiss Fusco is involved with nearly every project the company works on – more than 200 a

continued on page 50

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Scoop, from page 48 service Management, including chairing its Rising Stars Committee for two consecutive years and most recently accepting a position on its Industry Advisory Board.

Long Island Broker Adds Industry Veteran Salzone Raquel Weiss Fusco

year. From project concept to completion, Raquel budgets FF&E; builds project schedules; and creates proposals for clients. In addition, she continues to grow, train and oversees the company’s Project Estimating team. They are an integral part of the design, build and consulting solutions elite|studio e offers its clients. Throughout her career, Raquel has learned about industry trends and is involved with professional organizations. She has served on many committees for the Society for Hospitality and Food-

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50 • November 2018 • Total Food Service • www.totalfood.com

Scoop learned that Forgione Associates is pleased to announce that Tony Salzone has joined their team. Tony brings over 30 years’ experience in foodservice sales coming from both the manufacturing side as well as the broker side.He has worked directly for Nestle, General Tony Salzone Mills, Bunge and

Poland Spring and has won the Ring of Excellence Award at GM. On the broker side, Tony has been a Brands Development Manager, Enterprise Manager and, most recently, General Manager representing clients such as Smucker’s, French’s, Land O’ Lakes, and Sara Lee. He has won multiple Broker of the Year Awards and has successfully built a sales team and new facility with his previous agency. Forgione is excited to welcome Tony to their team and look forward to many more successes in the years to come.

Chefs in New York Whip up Support for Ending Food Waste Scoop says some ideas are easier to sell when they’re topped with melted cheese. Sam Kass, a former White House chef, and other celebrity cooks took that approach last month to show policy-makers and business executives how to end food waste with a cooking demonstration making potatoes au gratin.

continued on page 52

November 2018 • Total Food Service • www.totalfood.com • 51

Scoop, from page 50 Globally, one third of all food produced - worth nearly $1 trillion - is discarded every year, according to the United Nations’ Food and Agriculture Organization. Saving a fraction of that would be enough to feed the 815 million people that go to bed hungry every night, U.N. agencies say. “We have to figure out how to rebrand this entire issue. The idea of waste is horrible,” Kass said at an event on halving food waste globally by 2030. His audience included retail and food giants IKEA and Tesco plc executives. Slicing potatoes into a cassserole dish, Kass said he chose potatoes au gratin because its ingredients - cream and potatoes - are items people tend to discard first from their kitchens. Kass admitted having just thrown away some potatoes himself. “It’s wrong,” he said.

NYC Restaurants See Future With Cannabis-Derived Ingredients Scoop revealed that The James New York NoMad hotel is offering new room service items designed

52 • November 2018 • Total Food Service • www.totalfood.com

not only to feed but to relax its guests. The luxury hotel tapped famed cannabis chef Andrea Drummer to design a CBD-infused menu. CBD, or cannabidiol, is a chemical component of the cannabis plant, usually hemp. It is a non-psychoactive chemical compound, which means it won’t give you the same kind of high that THC-laced marijuana does. Now, chefs across the country are using it in dishes for its potential health benefits, which some studies have shown could include treating pain, inflammation, anxiety, insomnia, and seizures. “There’s a misconception about cannabis and CBD users,” says Drummer, a graduate of Le Cordon Bleu who is based in California. “We’re understanding more of the health benefits of CBD.” Recreational marijuana is now legal in nine states, while medical marijuana is legal in 30. Laws regarding CBD vary state by state, or in many cases, are quite unclear. Recreational marijuana is not legal in New York, but industrial hemp is, and the CBD market is taking off as a result. While marijuana is legal in California, the state this summer decided that the use of industrial hemp as a source of CBD in food should be prohibited for now.

New Beverage Director Minakawa Set To Revitalize Sushi Ginza Onodera NYC Scoop says the only 2 Michelin star Japanese restaurant in the US, is launching its first-ever cocktail program under the direction of Yuki Minakawa, the restaurant’s new Beverage & Service Director. Yuki has worked in some of the city’s top Japanese restaurants including Masa, EN Japanese Brasserie and Kajitsu, starting in front of house positions before becoming a certified sake sommelier and diving into the world of cocktails as well. She is also expanding the wine and sake offerings at Sushi Ginza Onodera. For the debut cocktail list, Yuki focuses on Japanese spirits and sake, marrying them with housemade liqueurs, orgeat, infusions and syrups. For the Sunflower, she makes an orgeat with a Japanese twist, adding shiso-infused vodka and orange blossom extract to an almond liqueur base. The drink takes its

continued on page 110

November 2018 • Total Food Service • www.totalfood.com • 53

LEGAL INSIDER

WITH VALERIE J. BLUTH, ESQ., ELLENOFF GROSSMAN & SCHOLE LLP

Beware of Hidden – and Not So Hidden – Wage/Hour Pitfalls

ost bar and restaurant employers in New York have a handle on the basics of proper payment of tipped and non-tipped employees – employers must be tracking employee hours worked, paying at least the minimum wage applicable to the employer’s location for hours worked up to 40 in a week (less the tip credit as applicable to tipped employees), and paying overtime for hours worked over 40 in a week. However, with these seemingly simple mandates come some important distinctions and pitfalls that can lead to big liability. Detailed below are some common wage/hour pitfalls hospitality industry clients regularly encounter. Incorrect Calculation of the Overtime Rate for Tipped Employees It is axiomatic that non-exempt employees are entitled to be paid at a higher rate for hours worked over 40 in a single workweek, and conventional wisdom is that the “overtime” rate is 1.5 times the employee’s hourly rate of pay. However, when dealing with tipped employees, the calculation is not so simple. Hospitality employers often make the mistake of considering the “tipped rate” – the regular minimum wage less the applicable tip credit – the employees “hourly rate” when calculating overtime, and simply multiply that tipped rate by 1.5. The correct overtime rate calculation for employees paid the tipped rate is actually 1.5x the full minimum wage, less the amount

Most bar and restaurant employers in New York have a handle on the basics of proper payment of tipped and non-tipped employees... but these simple mandates come with pitfalls that can lead to big liability.

Valerie Bluth is an associate in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. For

of the tip credit. For example, in 2018, a hospitality employer in New York City with 20 employees must pay tipped food service employees a minimum of $13.00 per hour, less a $4.35 per hour tip credit, or $8.65 per hour. The correct overtime calculation is not ($8.65 x 1.5), but rather (($13.00 x 1.5) - $4.35). So, the overtime rate for such a tipped food service employee is $15.15/hour – not $12.98/hour. Blended Rate Overtime for Employees Paid Multiple Rates in a Single Workweek Additional overtime calculation issues come into play if an employee works over 40 hours in a week and works at two different rates of pay in that week. In that case, the employer must pay overtime based on a “blended” rate. The good news is, for a non-tipped employee, the “blended” rate is an easy calculation. To find the blended rate, multiply each rate by the number of hours worked at that rate, add those totals together, and then di-

54 • November 2018 • Total Food Service • www.totalfood.com

vide that sum by the total number of hours worked in that week. However, the employee is not paid 1.5x that blended rate for hours over 40. Rather, because the employee has already been paid at a straight time rate for all hours, just divide the blended rate in half and pay that half-time rate as the overtime premium for each hour over 40. By way of example, assume an employee works 35 hours as a line cook between Monday and Thursday, earning $13/hour, and then works 10 hours catering a private event on Friday, earning $30/hour. The employee’s blended rate and overtime premium would be calculated as follows: • $13/hour x 35 hours = $455 • $30/hour x 10 hours = $300 • Total Straight Time Pay: $755 • Total Hours Worked: 45 hours • Blended Rate: $755/45 hours = $16.78 • Overtime Premium: $16.78 (blended rate)/2 = $8.39 • Overtime Owed: $8.39 (overtime premium rate) x 5 (overtime hours worked) = $41.95

ten years, Ms. Bluth has exclusively represented and advised clients in employment-related matters, with a particular focus in the hospitality industry. Above all, Ms. Bluth works tirelessly to ensure clients are in compliance with an ever-changing landscape of federal, state and local employment laws, especially with respect to pay practices and employment policies, and to devise practical solutions for any employment problems that might arise. Ms. Bluth can be reached at (212) 370-1300 or vbluth@egsllp.com.

The calculation gets a bit more complicated when an employee works part of the week in a tipped position earning the tipped rate, and part of the week in a position for which the employer does not take the tip credit. In that case, employers must calculate the blended rate, and half-time overtime premium, without regard to the tip credit. The employer then calcu-

continued on page 56

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Wage/Hour Pitfalls, from page 54 lates the number of hours the employee worked at the tip rate multiplied by the tip credit, and then subtracts that amount from the pay otherwise owed. In visual terms, the calculation is: [(Rate A x hours worked at Rate A) + (Rate B x hours worked at Rate B) + (half-time overtime premium x hours over 40)] – (tip credit x hours worked at tipped rate). For example, assume a server worked 45 hours in a week, of which 35 were spent on regular wait staff duties at $8.65 per hour ($13.00 per hour less the $4.35 tip credit), and 10 hours were spent working at a private event at $30 per hour (the only difference between the line cook in the example above and this server is that the server was paid a tipped rate for 35 hours). Based on the above calculations, the employee would be owed $796.95 if no tip credit was taken. To properly account for the tip credit for the 35

hours worked at a tipped rate in that week, the calculation would be as follows: Total Pay Owed for Week, Incl. Overtime Hours: $755 straight time + $41.95 overtime = $796.95 Tip Credit Taken for Week: $4.35 x 35 hours = $152.25 Total Owed for Week, Including Overtime and Less Tip Credit: $644.70 The 80/20 Rule Another often overlooked issue regarding the wages of tipped employees is the so-called “80/20” rule, which involves tipped employees performing non-tipped duties. Under New York law, the employer cannot take the tip credit for any day that a tipped employee works in non-tipped occupation or performs non-tipped duties like setting tables, rolling silverware or making coffee for 2 hours or more, or for more than 20% of the

56 • November 2018 • Total Food Service • www.totalfood.com

employee’s workday, whichever is less. Under federal law, if a tipped employee spends more than 20% of their workweek on non-tipped duties, the employer cannot take the tip credit for the time spent on the non-tipped duties. Thus, if an employee works in both a tipped and non-tipped position or spends too much time performing non-tipped duties, the employer will “lose” the tip credit. Employers must ensure that their tipped employees are not violating the so-called “80/20” rule. In that regard, employers should carefully monitor the non-tipped duties of tipped employees to ensure they do not lose the tip credit. As a practical matter, because of the difficulty in recording the time spent on tipped vs. non-tipped work on a given day, wherever possible employers should avoid assigning non-tipped work to tipped employees to avoid the loss of the tip credit. It is

not uncommon for a tipped employee to later claim that they should have been paid the full minimum wage because they spent too much time on non-tipped work. Payroll Company Errors A final word of caution: even where an employer knows the correct overtime rate calculations, it is not uncommon for the employer’s payroll company to miscalculate the overtime rate. Employers should regularly audit paystubs or payroll earnings reports to ensure that employees are being paid the correct overtime rate. If an employer determines that the payroll company has been paying employees an incorrect overtime rate, a broader audit should be conducted to determine the extent of the underpayment on a by-employee basis, and steps taken to rectify the underpayment.

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November 2018 • Total Food Service • www.totalfood.com • 57

RESTAURANT COMPLIANCE

WITH RADA TARNOVSKY

Compliance Isn’t A 4 Letter Word

hen we launched Letter Grade Consulting our goal was to help operators navigate the newly enacted Letter Grade System. We received a lot of press, publications like Crain’s, NY Times, and Wall Street Journal, to name a few. Besides understanding the types of services we would be providing, reporters wanted to interview Clients, to get their feedback. Very few were willing. As amazing as that press was for the growth of our Company, we learned a very important lesson. We realized that although operators understood the necessity of complying with the System, and fully appreciated our mission to go above and beyond the requirements, they did not want to talk about the fact that they were paying for compliance. It wasn’t one of those, OMG moments, it made perfect sense. There was a certain stigma attached to the services we were providing. Although pest control is mandatory in foodservice, in life when we think of exterminators, we automatically think there must be a problem. When quite the opposite is true. People hire exterminators because they don’t want roaches, and if done diligently, they

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

won’t. Same goes for compliance. The majority of our clients come to us with “A” letter grades. They understand that in a city like New York, no other grade is acceptable. They understand that it’s not just about the food that they serve, it’s about the environment they serve it in. We do not come in because they are unsanitary. They spend money and time to ensure that they operate at the highest level of food safety because they want to. Hiring professionals is a testament of their commitment. We live in a time when food service

The majority of our clients come to us with “A” letter grades. They understand that in a city like New York, no other grade is acceptable. 58 • November 2018 • Total Food Service • www.totalfood.com

establishments are celebrated for being efficient, sustainable, organic. Why are we not celebrating the restaurants, bars, theatres, corporate cafeterias and hotels that are hiring professionals to ensure food safety? Engaging professionals for food safety compliance, doesn’t mean they are dirty, it means they will never be. It means their patrons are safe. Every once in a while. I come across a restaurant that posts their “A” on social media, usually it’s a picture of their team holding the “A”, celebrating their achievement. But not often enough. According to the New York Times, there are over 26,000 restaurants in NYC subject to the Letter Grade System, over 4,000 of them had violations related to mice and over 1000 were closed due to unsanitary conditions. Compliance isn’t easy, it takes effort, commitment and know how. That’s why we say leave it

Letter Grade Consulting provides operators with preemptive solutions, education and training to sustain the highest level of food safety, remain inspection ready and maintain the “A” in the window. Rada can be reached at rt@lettergradeconsulting.com

to professionals. But the truth is, no matter how you get there, compliance should be celebrated. For us patrons, knowing that a restaurant, café or bar goes above the requirements when it comes to food safety, cleanliness, and sanitation, should make us want to eat there. Hiring professionals to ensure the highest levels food safety, doesn’t mean a restaurant needs help because they are not up to par, it means they care. It means they are clean and committed. It means we should eat there. Compliance isn’t a 4 letter word.

November 2018 • Total Food Service • www.totalfood.com • 59

60 • November 2018 • Total Food Service • www.totalfood.com

November 2018 • Total Food Service • www.totalfood.com • 61

PBAC Set to Celebrate 30 Years of Serving Metro NYC’S Consultant and Dealer Community

he PBAC recipe for success truly stands as the standard for industry growth in the foodservice industry. For the past three decades, the Eastchester, NY firm has had unwavering commitment to represent the industry’s top equipment and supply lines. To accomplish that goal, its founding partners Michael Posternak and Steve Bauer and a team of the highest quality sales and marketing professionals have built a team of sales/ marketing and support professionals to support those efforts. The company’s fourth decade is being guided by a new generation of leadership with Larry Cantamessa taking over the company’s reins in 2017. “Co-founder Steve Bauer and I have worked on a key employee retention and succession plan for 10 years to insure the continuity of PBAC,” Posternak outlined. “Several years ago, partnerships were extended to Larry Cantamessa and to Dave Aitkenhead. We promoted Larry to president and turned over the dayto-day decision making to him last year. I am now chairman and Steve is the Vice Chairman.” A key to the PBAC track record of

The 30th anniversary of PBAC will kick off with the company’s annual appearance at the 2018 HX Show at the Javits Center. On November 11th and 12th, PBAC will take center stage with a showcase of 14 of its top manufacturers this year with over 100 products (new technology and innovation) at a value of $500,000. “Ten thousand attendees will be at HX as well as an additional seven thousand guests at the co-joined BD/NY Design show,” Cantamessa added, “New York needs a strong Hospitality show and PBAC intends to provide more than our share to make it happen.” PBAC chairman Michael Posternak (R) with the firm’s newly appointed president Larry Cantamessa (C) and healthcare specialist Keith Fitzgerald (L) on a recent AHF outing to visit West Point’s food service operation.

success has been its ability to read the nuances of a very complex Metro New York City marketplace. “We are the least dependent on chain restaurants, noted the firm’s cofounder: Michael Posternak. Much has been reported on a slowdown in the growth rate of chains. In fact, the National Restaurant Association reports growth in just 4 of the last 22 months. Saturation in many markets

62 • November 2018 • Total Food Service • www.totalfood.com

is a major problem as chain restaurants have grown at twice the rate of the population. This is less of an issue in the New York marketplace because it involves more diversified segments that includes corporate dining, K-12 schools, colleges and universities, health care and senior care, hotels and fine dining. PBAC’s focus extends far beyond restaurants to cover these other areas.”

What is the thrust of PBAC’s HX 2018 presentation? We have much to celebrate and to present at this year’s show. First of all it’s our 30th anniversary as well as Traulsen’s 80th! We are into year 2 of our successful transition into Larry Cantamessa’s leadership of PBAC. Business has been great in 2018 and we rank in the top tier of reps for nearly all of the manufacturers we represent. Our companies are gearing up for

continued on page 64

BOOTH #2873

November 2018 • Total Food Service • www.totalfood.com • 63

NAFEM 2019 in Orlando. As such there is much new product in the pipeline that is being advanced to HX18 for introduction. Under our guidance, our newest lines Hatco and Amerikooler are back in the show. What did you learn most from your experience at Traulsen? We owe so much to Traulsen. They positioned ourselves at the top of the market. We sell the best quality products to the most demanding customers. We avoid commodities that are subject to attack over the Internet. We highly value the role of the consultant. This was ingrained in our DNA from the very beginning. We adhere to select distribution and support our dealers sales forces to the best of our ability.

The Traulsen 1980’s Sales Team of: Clay, Griffo, Kuelpman, Posternak, Haley, Ricker, Bauer.

Congratulations PBAC on your milestone achievement. We’re proud to be your partner serving the Metro New York Marketplace.

64 • November 2018 • Total Food Service • www.totalfood.com

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Congratulations to PBAC and Associates on their 30th Anniversary!

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November 2018 • Total Food Service • www.totalfood.com • 65

FOODSERVICE INDUSTRY ICONS

Traulsen’s 80th and PBAC’s 30th Anniversaries Are Deeply Intertwined In New York Food Service History

t the top among the iconic leaders in the annals of Metro New York foodservice one will always find the legendary Harry Traulsen Sr. Although Mr. Traulsen as we affectionately knew him passed in 1990, his legacy is being celebrated this year. Since its beginning 80 years ago, every Traulsen product has been the result of faithful dedication to the design and manufacturing standards set down by company founder, Mr. Traulsen, Sr. in 1938. Mr. Traulsen instilled a customer-focused perspective on innovative features and product development, which continues to inspire Traulsen’s employees and representatives today. The Traulsen saga is one of the great “Made in New York” stories. When Harry Traulsen founded the firm in 1938, in Queens, New York, the College Point Company was focused on manufacturing bakery fixtures. As with many manufacturers, World War II was a catalyst for change. It led to the company producing portable refrigeration boxes to preserve food under combat con-

and bring customers the long-term savings and value that comes from a long, efficient product life. For more than half of Traulsen’s history, PBAC cofounder Steve Bauer and Michael Posternak have had a major role in the rapid growth of the brand. Steve Bauer states: “When I joined in 1972 Traulsen was a diamond in the rough largely built by hand by European machinist like our Queens’ neighA 1986 photo of then VP of Sales and Marketing Michael Posternak with Traulsen Chairman Harry Traulsen bors Steinway PiaSr. nos. Over the course ditions for the Allies where electricfollows to this day: Build the toughof 16 years, Steve ity was not always available. est, highest quality products in the moved from technical support to When the company returned to industry—no compromises; source Regional Sales Manager and worked the commercial refrigeration busireliable components from industry along side other industry legends ness after the war, Traulsen impleleaders built to stringent, self-imlike Richard Kirsner , Lynne Schultz, mented the design and manufacposed specifications; develop adturing standards that the company vanced refrigeration technologies;

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continued on page 68

CONGRATS TO

BOOTH #2873

CONGRATS TO

November 2018 • Total Food Service • www.totalfood.com • 67

Traulsen 80th, from page 66

Keith Paris, Pepe Griffo and Dave Kuelpman. Posternak came on board in 1976 to head sales. At the time Traulsen was still a mostly regional brand but with plans to go national. “We were a very young sales team and to us the sky was the limit.” By 1988, Traulsen had grown 600% percent over 12 years and was ranked No. 1 in both quality and sales. In 1988, Steve and Michael founded PBA to represent leading manufacturers. Both Herb Rembert and Dave Aitkenhead soon also joined PBA from Traulsen. Since that time

Every Traulsen product has been the result of faithful dedication to the design and manufacturing standards set down by company founder, Harry Traulsen, Sr. in 1938.

Today, Traulsen produces a full line of refrigeration equipment including coolers, freezers, equipment stands, and blast chillers. Their innovative features pertaining to air flow, cooling/defrosting, energy efficiency, and ergonomics has kept their equipment durable and reliable. they have synergized the brand with other products and brought Traulsen forward in the marketplace. Over the course of eight decades, this commitment to excellence led Traulsen to become part of the ITW Food Equipment Group in 1999. Traulsen joined a collection of leading foodservice equipment manufacturers with shared goals for the highest quality commercial kitchen products. ITW, known as the best in the business enabled Traulsen to continue its commitment to its people and homes where Traulsen products are made. Today, Traulsen produces a full line of refrigeration equipment including coolers, freezers, equipment stands, and blast chillers. Their innovative features pertaining to air flow, cooling/defrosting, energy efficiency, and ergonomics has

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kept their equipment durable and reliable. Traulsen manufactures tough, durable equipment for restaurants, schools, healthcare facilities and more. Every Traulsen product is engineered, fabricated, assembled and tested at its facility in Fort Worth, Texas. Traulsen’s pact with its customer base is focused upon that when a customer purchases equipment that is meant to last a long time, they deserve to know not only what goes into it, but also where it comes from. As Traulsen enters its ninth decade, the company is an integral member of the ITW Food Equipment Group, a collection of leading food service equipment manufacturers with shared goals for the highest quality commercial kitchen products. Together with brands including Hobart, Vulcan, Traulsen, and Gaylord can truly help custom-

ers build the perfect commercial kitchen. Even though Traulsen departed for the southwest some 25 years ago, you can still feel that “New YorkNew York: If You Can Make It HereYou Can Make It Anywhere” in every Traulsen product. It’s all based on Harry Traulsen Sr.’s corporate philosophy that began in Queens. It takes quality to make quality—and quality creates value for the long run. It is also executed everyday in Metro New York foodservice as the firm’s local representatives PBAC bring Harry Traulsen’s New York style of focus on quality and service to the dealer, consultant and operator customer base. For PBAC, it comes naturally as its founders Michael Posternak and Steve Bauer both launched their foodservice careers at Traulsen.

CONGRATS TO

BOOTH #2873

CONGRATS TO

BOOTH #2873

November 2018 • Total Food Service • www.totalfood.com • 69

NEWS

EVENTS

Fillo Dough Stars At 2nd Annual Kontos Foods Challenge At Eva’s Village

illo dough is one of the most difficult of all ingredients chefs will work with during their careers, and yet the students from The Culinary School at Eva’s Village competing in the 2nd Annual Kontos Foods Culinary Challenge tackled the task with the aplomb of seasoned pros. Four teams faced off last month in the timed contest to create the best Sweet and the best Savory Dishes using Kontos Foods’ Fillo dough. Both Kontos Foods and Eva’s Village are located in Paterson, N.J. The jury evaluated each dish on a 5-point scale for the attributes of taste, creativity and presentation. Sarah Gist and Lisa Britting walked away with the prize for the Best Savory dish, creating a Salmon Mousse set inside a delicate, dill-infused Fillo cup. Marisol Flores and Madeline Brignoni won in the Sweet category, with creatively arranged Apple Fillo

Rose, made from sliced apples, with a cream cheese, feta and walnut filling, wrapped in Fillo dough. Each winning contestant was awarded a VISA gift card; more importantly, Kontos Foods will also present all participants with a professional, monogrammed chef coat upon graduation this December. Kontos Foods is known for its flatbread and award-winning Fillo dough. Also known as ‘phyllo,’ the dough gets its name from the Greek word “leaf” for its paper-thin consistency. Kontos Foods sells it in sheets of varying thicknesses, from the thinnest #4 (perfect for hors d’oeuvres), #5, #7, on up to #10, which is the thickest variety, perfect for country-style pies such as strudel. Kontos Foods’ Kataifi Dough is sold as finely spun strands of Fillo, which bakes into golden strands. The students in this competition used Fillo #7. Last year 27 students from the Culinary School at Eva’s Village competed in the first Kontos Foods Culinary Challenge, creating dishes with Kontos International Pastry Puffs, also known as Loukoumades in Greek culture. Kontos Foods Corporate Executive Chef Demetrios Haralambatos and Chef James Cwynar, Culinary School Director at Eva’s Village, judged last year. This year David Bein, Eva’s Community Kitchen Director,

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(L-R) Warren Stoll and Chef Demetrios Haralambatos of Kontos with David Bein, Eva’s Community Kitchen Director.

joined Chef Demetrios, to judge the creations. “Many seasoned chefs will not touch Fillo dough because they’re intimidated by its paper-thin consistency,” said Chef Haralambatos, who gave the students an “Introduction to Fillo Workshop” one week prior to the Culinary Challenge. “And I have to say, with one week’s experience, their dishes knocked my socks off!” “For some of these students it was their first time working with Fillo,” added Daniela Zangara, Vocational Coordinator at The Culinary School at Eva’s Village. “But once they got over their fear, they worked with it all week, researching and experimenting to come up with creative, untraditional recipes.”

About Kontos Foods: Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The familyowned company specializes in handstretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 60 varieties of multi-ethnic flatbreads. Kontos Foods has over 275 employees and was founded by Evripides (Evris) Kontos and his son Steve, who together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are Made in the USA. Visit http://www.kontos.com or call (973) 278-2800.

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NEWS

DESIGN BUILD SOLUTIONS

The Importance of a Design/Build Firm Article contributed to by Aaron M. Weiss, Vice President of Project Solutions, elite|studio e

ave you ever wondered about the benefit of using a design/build firm versus the traditional renovation method? As the name suggests, the firm takes care of the design as well as the construction phase of the project. According to the Design-Build Institute of America approximately 40 percent of commercial construction contracts are design/build. The reality is having a single source handle a project is often a better experience than the classic design-bid-build method. This also applies when renovating your corporate café, university dining hall, hotel restaurant and other dining locations. In the traditional method, the cli-

ent must select an architect/designer, finalize the design, bid the project, select a contractor, and then act as an intermediary or hire an additional company to do so. The relationship built between these companies helps to ensure that the stage is set for a successful construction project. When the relationship goes awry, it causes complications such as misalignment with the budget or losing the design integrity. Sometimes when this happens, the entire process needs to be repeated. “I’ve seen the result of the traditional method and it’s not always pretty. The design-build method fosters teamwork, lends itself to coordination and, in our firm, projects designed are buildable because you have experts from all teams working together from day one,” said Ivan J. Weiss, Executive Vice President & COO of elite|studio e.

The completed juice bar project at the University of Maine Farmington.

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An advantage of working with a design/build firm is the ability to discuss budget during the design phase. By not waiting until the bid phase of a project to tackle this, projects can be kept within a realistic budget. If a client wants custom stone countertops and the budget only allows for stainless steel, the firm and client can discuss choosing from these options. If custom stone is a priority, a different part of the project may be compromised, or the client may commit to additional funds to make it happen. Communicating the cost implications of design decisions ensures that the client plays a key role in arriving at the final project price. Once the scope of work has been finalized, the project costs are clearly defined and controlled by the design/build firm. Both of the above points become even more successful when working with a firm that fosters collaboration.

If specific design and construction details are being developed and coordinated with an estimating team throughout a project it ensures that potential problems are discovered before the project starts. One of the greatest benefits of using a design/build firm is faster project completion. School might be opening, there’s a lease deadline involved, or a large event is happening. Projects can be completed in a tight time frame because bid time is eliminated, scheduling for the project can begin before design is finalized, potential construction problems are uncovered early, and enhanced communication keeps everything moving. Design/build firms can even purchase long lead time items like custom millwork during the design and permitting time frame. When working

continued on page 74

The Mondelēz Tech Center café was renovated on a tight timeline.

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Design/Build, from page 72 in the traditional method, each step must be approved by various parties before the project can move onto the next one. Lastly, there is tremendous quality control associated with the design/ build method. It helps remove ambiguity that may arise in material and construction specifications. Since the design, engineer and builder are from the same firm, the focus remains on protecting the client’s interests.

was forward thinking and, as a result, the University of Maine Farmington has inquired on using the same furniture in the dorms. As for the wall graphics, our team worked with a professional, local photographer who is a university alum to select the photos (all taken locally) and continue to bring aspects of Maine into the space. In addition to designing and building this site, we were able to help secure the business through the request for

The two projects below exemplify some of the benefits of using a design/build firm. University of Maine Farmington Partnering with the operator from the beginning, elite|studio e worked with its team and the University of Maine Farmington to help implement both of their goals. These included transforming a tired, underutilized dining space into a location where students would want to hang out — The Beaver Lodge. In addition, they wanted to infuse local flare and improve sales participation. These have been achieved since the project was completed in February 2017. The elite|studio e team conceptualized the design, created construction documents and budgets, specified and provided equipment and furniture, and led the building of this snack bar, lounge, micromarket and juice bar concept. Our familiarity with the operator brands helped us during this process. Despite weather not being on our side (we built this project over winter break) and the remote location (the campus is approximately 2 hours from the airport), it was still a scheduling success. Two highlights of the Beaver Lodge include the lounge area and the graphics adorning the walls. The lounge area features a wall made of interlocking wood panels, fireplace and several forms of technology, including electric and USB outlets built into the soft seating. The selection 74 • November 2018 • Total Food Service • www.totalfood.com

proposal process. Mondelez Tech Center Located in East Hanover, NJ, elite|studio e was given the opportunity to plan, specify fabrication and equipment, and build various points of foodservice within the Mondelez Tech Center building. We were brought into the project needing to design a renovation of an existing space to make it more efficient for throughput and speed of service

as a large influx of employees would be joining the building. This influx was taking place within six months of the start of the project. Given the background we had on the job and the very tight timeline to design and build out the renovation, we were tasked with handling the procurement as well. In addition to the café, there were five other areas in our scope of our work: two grab & gos, company store, residential test kitchen and a satellite prep kitchen.

November 2018 • Total Food Service • www.totalfood.com • 75

NEWS

CATERING SOLUTIONS

Party Rental Celebrates First Successful Year In Boston

arty Rental Ltd. is celebrating the first anniversary of its Boston operations. The award-winning company is recognized in the Northeast for crafting the vision and infrastructure for a perfect special event or party. From its roots in Metro New York, Party Rental has become the nation’s leading event rental company. “We offer the widest variety and largest inventory of rental products in the nation and our design team strives hard to bring the best out of each event

and celebration that we host,” noted Sandy Smith. The energetic executive has worked tirelessly to lead Party Rental’s launch in her native Greater Boston area. Founded in 1972 by Michael and Sunny Halperin in Teterboro, New Jersey, the company now covers the Northeast corridor from its newest outpost in Boston to Washington, D.C., “Being a family owned business really gives us a unique understanding of our customers needs,” Smith continued. “When you combine that

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with a service platform driven by state of the industry technology and visionary design, you have a recipe to create the spectacular.” “Over the past several years, we have made a commitment to design and produce much of our own furniture,” Smith explained. “Boston and New England were ready for a company that could blend innovation with technology and combine new trends with the prevailing party traditions. That has enabled us to connect with the New England event planning

community. “ “There’s no question that our being a family owned business has been a key to our ability to turn on a dime,” Smith explained. “To accomplish that we have a full metal shop and wood shop. That shop is now creating some of our own ceramics. So the end result has been the ability to create tables that match exactly what our customers are after. Our goal is to combine versatility and creativity into our fur-

continued on page 78

November 2018 • Total Food Service • www.totalfood.com • 77

Party Rental, from page 76 niture. That has given us the vision to create new market trends including the high farm tables that you now see everywhere.” Party Rental’s trademark has always been its ability to bring fresh inspiration to its clients and add a tailored focus to each celebration. “The goal for our furniture is versatility and creativity. We were the first ones to come up with high farm tables that we make ourselves just some of the cutting edge things we do as far as you know the meld between the woodworking and the metal shop.” Under the leadership of its Executive Vice President Alan Gottlich, Smith has also helped build a team of seasoned sales professionals. “Whether it’s my counterpart Jim McManus in New York or Sandra or Hannah in our Philadelphia office or Debbie Barnes who actually ran a catering firm, we know how to source a solution,” Smith outlined. Every night our computers

expedite the movement of all of our products through tractor trailers between the branches. The very same commitment is found in the firm’s commitment to combining technology and old-fashioned service to its customer base. Party Rental has showrooms to serve the New England marketplace in Boston and Franklin, MA (serving Providence, RI) and Stamford, CT. “We then combine the old and the new so that a bride can be in our Washington, DC showroom and her mother is in our Boston facility and they can look together via Skype with our sales personnel at the same products and make the decisions that need to be made. Smith has also built a team of seasoned sales professionals to Party Rental’s Boston/New England team. Their backgrounds span from Wolfgang Puck at the Museum of Science to the Sheraton Hotel. Party Rental’s team of experts also

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travel worldwide in search for innovative product designs and inspirations for its valued clients. As a result more than 100 new products are added to the company’s inventory every year. “We have a dedicated team of Event Rental Specialists ready to assist you with your orders, out of which nine are Certified Event Rental Professionals (C.E.R.P.),” Smith continued. “From Boston and New England’s large college and university community to corporate social celebrations, we ensure that our clients’ events are special.” The event planning professional has come to expect “a genie out of a bottle” from Party Rental. “When it comes to customizing each of their events we knew that if we took those farm tables to 42” that you could fit a bar stool under them. We also were able to help eliminate the cookie cutter look of rectangular tables at a wedding and enable the guest in the back to actually see the

band. For instance in Maine, we just did a wedding in which the tables were placed to form a design. We also suggested two sets of china and two sets of glassware and two sets of chairs to create a really stunning visual.” In addition, the company also has an inspiring spirit of giving back to the community by donating to local charities and green initiatives in the areas and communities it serves. Most importantly, as she has always done throughout her legendary career, Smith not only builds and directs teams but knows how to create a successful vision. “Whether it’s my counterpart Jim McManus in New York or Sandra or Hanna in our Philadelphia office or Debbie Bard who actually ran a catering firm, we know how to source a solution.” With Gottlich at the helm and Smith steering the ship in Greater Boston, Party Rental is very much on its way to creating a New England icon.

November 2018 • Total Food Service • www.totalfood.com • 79

Sederholt, from page 24 • Unstable relations with oil producing countries could result in pressure on fuel which will cause everything that is transported, cooked, cooled or heated to cost more. As tensions between the biggest oil producers Saudi Arabia and Russia escalate, let’s not forget we are sticking our thumb in the eye of our “friend” and top exporter of oil Canada. Now my job in this column is to speak to the financial concerns of the restaurant, hospitality and foodservice industries, which I am. The total and complete disruption of many, many sections of the economy will have broad and long-lasting consequences for us. The message for our industry is to be prepared and be realistic about what is going on. We are an industry that depends very heavily on disposable income and economic stability.

Some things I would do if I were still in the restaurant business to prepare for the economic downturn inorder to weather the storm. 1. Tighten up your operation. Very often, when things are good operators get a bit lax and spend a little more. They very often give themselves a “raise” and try to improve their quality of life. I don’t blame them, but only after they prepare for a sizable drop in the economy and sales. 2. Start to accumulate cash. If your sales are strong and you are riding a stronger economy with low unemployment and greater disposable income, don’t spend money on nonessentials. Start to save as much cash as you can and build a strong nest egg / emergency fund. You can ride out a down turn if you have enough liquidity. 3. Become a purchasing lunatic – If you aren’t already, become hyper

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aggressive in price comparison and product selection. The disciplines you develop now will help when the bottom falls out and prices go up. 4. Do aggressive menu engineering – Get rid of low selling or waste generating menu items. Know the true profitability for each menu offering and kill the low yield items. Reduce the overall size of the menu where possible and focus on specials that you can adjust pricing on and burn through quickly. This also allows you to buy ingredients that are on sale and improving your yield. 5. Consider prepaying larger recurring bills such as insurance. Many operators find the recurring payment of larger G&A expenses such as insurance or license renewals a drag on cash flow when times are slow. If you have the ability to do so, pay these off as quickly as possible. 6. DO NOT use tax money for operations. I have said this many

times. Tax money does not belong to you. You should impound sales tax every single day and over reserve if you can. This is one of the great trip wires that push restaurants over the edge when we hit a down economy. 7. Watch the economic indicators – If you are aware that a hurricane will hit, you can make plans to ride it out. 8. Many more other things, but we don’t have room in this column! Being prepared is not being “Dr. Doomsey”. Until you have pushed your car down the street in long gas lines (1973 Brooklyn!) you may not realize that this stuff can happen and when your “booming economy” is a house of cards, you should be prepared. If you have any questions or just want to talk about your business you can contact me at dsederholt@ sfscapital.com

November 2018 • Total Food Service • www.totalfood.com • 81

NEWS

NJ TRADE SHOW

The Growth Of The Restaurant & Hospitality Industry In New Jersey Article by Peter Romano, NJRHE

ew Jersey has always enjoyed a vibrant and prosperous restaurant and hospitality business with over 27,000 restaurants and quick service options with 18,000 being full service locations as well as 1,130 hotel properties. Restaurants have become the driving force in New Jersey’s economy with more than 330,900 jobs or 8% of the state’s over all employment. That number is expected to grow by 7.3% in the year 2027, adding an additional 24,000+ jobs. Hotels in NJ employ nearly 100,000 staff members today. The restaurant and hotel industry combine to generate $29.1 Billion in overall sales revenue annually. The resurgence of Atlantic City’s Casino industry with two new casinos opening, the growth of the market in cities like Hoboken, Jersey City and Newark along with the $2.5 billion waterfront project in Sayreville will invite more patrons to the hotels and restaurants throughout the state. How does Sports Betting grow the Restaurant & Hospitality Industry? This allows the Casinos, Meadowlands & Monmouth Park Racetracks to grow their sports betting lounges and restaurants bringing in professional operators to run the gam-

The resurgence of Atlantic City’s Casino industry with two new casinos opening, the growth of the market in cities like Hoboken, Jersey City and Newark along with the $2.5 billion waterfront project in Sayreville will invite more patrons to the hotels and restaurants throughout the state. bling side and grows the F&B side to accommodate bettors to watch and bet on the game in a safe and friendly atmosphere. March Madness, professional and college football, the betting possibilities are endless and now there will be quality places to watch the games. The Riverton project in Sayreville could be transformational, creat-

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ing an entire new community in the borough of 42,000 people. The proposed walkable community includes 1.5 million square feet of retail space, almost 2 million square feet of office/commercial space, 800,000 square feet of hotel/conference centers, 2,000 residential units and a 400-slip marina with supporting facilities.

Beneficiaries of all this growth are the vendors who supply the restaurant and hospitality industry in New Jersey, from agricultural producers, food and beverage manufacturers, equipment suppliers, and wholesalers along with a myriad of sectors help drive New Jersey’s thriving food & beverage industry. For the first time in several years, New Jersey will be hosting its own restaurant & hospitality B2B trade show specifically for this growing sector, with booths starting at $875 suppliers from all over the state will be showcased at the Meadowlands, April 17 & 18, 2019. Sponsors, Nationwide Payments and The Asian American Hotel Owners Association along with participating organizations like New Jersey Restaurant & Hospitality Association, Total Food Service Magazine, Culinary Depot, Maywood Furniture, J.Ambrogi Foods and Sea Breeze are just a few of the companies already signed up for a show that is just over one-third of the way sold out!!!!!! You asked, Why a show in New Jersey? Our answer is simple, Why not?? #Jerseystrong To learn more about exhibiting or attending the 2019 New Jersey Restaurant & Hospitality Expo, please visit njrhexpo.com or call (646) 9422042.

November 2018 • Total Food Service • www.totalfood.com • 83

NEWS

VENTLESS SOLUTIONS

Revolutionizing Entertainment with Ventless Kitchen Equipment

magine a place where you can find endless amounts of entertainment, a place for both kids and adults alike. There are arcade games, bowling alleys, bumper cars, and even this strange, yet awesome new phenomenon known as ax throwing. Oh, and did we mention there is almost always a full bar and food menu? We know what you’re thinking, this place sounds too good to be true! But you’re wrong, in fact, places just like this are popping up all over the country. Entertainment centers are the new hot spots, fully equipped to provide the most fun possible for people of all ages. It isn’t often you come across a place that is suitable for a five-year-old, and a twenty-five-year old’s birthday party, but they exist, and they are amazing! One thing is for sure, guests visiting these entertainment centers are going to need some serious fuel to keep them fully charged. A strong food program is a great way to keep patrons coming back not just for non-stop fun, but for delicious grub too! Here at Motion Technology Inc, we know how important it is to have a kitchen that is prepared to pump out tasty dishes to hungry guests. With our full line of ventless kitchen equipment, it is easy and affordable for entertainment centers to add the

right food to their menus. Our ventless oven, griddle and fryers deliver on all levels. Safety is always top priority and our machines are built to keep the users safe while quickly preparing fantastic food. Our equipment is self-contained

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greeted by a real live person on the other end, ready to assist! Furthermore, our technical support team is available after office hours to help troubleshoot with our clients over the phone. Because our equipment requires no hood installation, businesses can save on labor and costly additions. Owners and operators will find their minds at ease knowing their kitchen is armed with machinery that will stand the test of time and not break the bank. While we take great pride in helping our clients save money, we also enjoy being able to help them save space. When it comes to owning and operating your own business, square footage equals money. By implementing our line of ventless equipment to your kitchen you gain space you may not have had if a regular commercial deep fryer or flat top grill was installed. This allows for the addition of more equipment, staff or storage. So don’t wait. The ventless revolution is happening now and we want everyone to join us! It is time to step away from costly kitchen equipment and utilize the products that are best for your business. Are you ready to join the revolution? Check out our blog on why you should choose ventless!

November 2018 • Total Food Service • www.totalfood.com • 85

FAITHFUL FOOD

WITH FAITH HOPE CONSOLO

Food on the Move: A Guide to NYC Food Trucks

ood trucks offer globe-trotting bites on four wheels, creating their own unique restaurant category, with a combination of quality, creativity, and value with speed and convenience. Grab some street-side cuisine from all the best mobile eateries in NYC. Calexico Cart https://www.calexico.com/location/soho-cart/ This fusion between California del-

Faith Hope Consolo is the Chairman of Douglas Elliman’s Retail Group.

icacies and Mexican cuisines started as small carts in SoHo selling tacos and burritos; in a matter of time, lines stretched to the hour mark during the lunch rush. Fast forward to today, the brand has become an award-winning restaurant chain with multiple brickand-mortar outposts. The Calexico Cart can still be found at the corner of Wooster and Prince Streets. The Casbah – Halal Cart https://www.facebook.com/casbahalal/

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Created by two young Moroccans Youssef and Mustapha, this has become a perfect spot to pick up a quick bite by Lincoln Center. The Cinnamon Snail https://www.cinnamonsnail.com/ Launched on Valentine’s Day in 2010 as the Country’s first vegan, organic food truck, The Cinnamon Snail has become one of NYC’s most beloved vegan institutions. Serving at festivals, food markets, and catering events, there’s also two standalone

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

locations at the Pennsy Food Hall in Penn Station and in FiDi. Coolhaus https://cool.haus/ Los Angeles import Coolhaus is an

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WHAT ARE THE EMERGING TRENDS FOR THIS EDITION?

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Thanks to this intimacy, we can spot the major emerging influences that will impact consumers’ tastes and requirements. For this edition we have identified and reviewed 7 influences that will be represented at the trade show. Consumers are increasingly aware of the impact they have on our environment but also of what’s good for their health. And yet, at the same time, they seek real experiences at the restaurant. We have carried out some long term projections in order to anticipate even further the consumers’ future behaviour.

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By focusing on the influences and innovations in the industry, while at the same time preserving the spirit of a festive gourmet event that is its signature, the event has become one of the most important trade shows in the Food Service industry worldwide. It is an exceptional venue for business

Our network of events and global partners enables us to continually interact with players in the Food Service industry. This puts us in a privileged position. Sirha is also in close contact with chefs all over the world, in particular through the Bocuse d’Or and Coupe du Monde de la Pâtisserie contests.

HOW WILL YOU SHARE THE DECODING OF THESE EVOLUTIONS AND INNOVATIONS? Our mission is to share the most recent influences in the Food Service sector in order to better prepare professionals in the industry to tackle the challenges to come. To this effect, we propose a series of surveys, areas dedicated to demos and animations, visitor services and our exhibitors’ offering. We are convinced that the Food Service sector shapes the way we will eat in the future. That’s why as part of Sirha, we organise the Sirha World Cuisine Summit, an exceptional workshop addressing the future of food. Contributors of international standing will share their convictions, choices and best practices and will explain their vision to answer the major challenge of eating better food. Sirha is where the Food Service industry and food habits of tomorrow are shaped. Don’t miss it!

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TRADE SHOW RESERVED FOR PROFESSIONALS November 2018 • Total Food Service • www.totalfood.com • 87

Faith Hope Consolo, from page 86 artisanal ice cream sandwich truck with a simple concept: pick your cookie --- chocolate, chocolate chip, snickerdoodle, etc. --- and choose an ice cream to pack inside. The whimsical, architecture-inspired creations are available in grocery stores nationwide and in bricks-and-mortar stores in Culver City and Pasadena. The company is staying true to its food-truck roots, with ten rolling dispensaries in Los Angeles, Dallas and New York, DiSO’s Italian Sandwich Society http://disosnyc.com/home/findtrucks/ This bright red truck is a top-notch Italian deli on wheels. The sandwich spot has earned scores of fans with meats and cheeses sourced exclusively from Di Palo’s Fine Foods in Little Italy and bread from Sullivan Street

Bakery. Gorilla Cheese NYC https://gorillacheesenyc.com/ With an extensive menu and weekly specials that rotate, Gorilla Cheese puts a unique twist on the traditional grilled cheese sandwich. Offering oozy fillings, this comfort food truck is legendary and the perfect place to indulge. Korilla BBQ http://korillabbq.com/locations This truck has been the representative show for food trucks on cable TV, Food Network’s The Great Food Truck Race and have since opened a brickand-mortar restaurant in the East Village in Manhattan. Roy Choi and his Los Angeles-based food truck, Kogi Korean BBQ-To-Go, started the craze of marrying Mexican and Korean cuisines. New York followed closely be-

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hind with Korilla BBQ, a roving truck featuring kimchi laden tacos, burritos and bowls. Luke’s Lobster https://www.lukeslobster.com/ locations-ada/ Born and raised in Cape Elizabeth, a small town on the coast of Maine, Luke Holden opened an eatery in the East Village serving affordable lobster rolls. Then came this truck serving quality lobster rolls for the masses all around the City. Taïm Mobile http://taimfalafel.com/locations/ This shiny, jet-black truck is the mobile branch of the popular Middle Eastern restaurants Bar Bolonat and Balaboosta. Taim, slang for “super yummy” in Hebrew, offers a highend twist on traditional Tel Aviv street food.

Uncle Gussy’s https://unclegussys.com/locations/ This Greek mainstay has won over the Midtown crowd by serving up a full Mediterranean menu amped up with quality spice blends imported directly from Greece. Wafels & Dinges https://dinges.nyc/find-us/ The bright yellow Belgian waffle truck takes a spot on any NYC foodie bucket list. With various locations throughout the City, the warm, decadent waffles with a myriad of tasty toppings will make you melt. As the food truck concepts keep rolling, this craze is showing signs that it is firmly parked on the culinary scene. Happy Dining!

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

Do You Really Want Success Using Systems? You Need An Implementor

t doesn’t matter if you need to get control of your restaurant or just want to find a few percentage points, the journey is the same: if you implement a system for every aspect of your restaurant, you can ultimately work on your business, rather than in it. Working on your business solves the challenges most restaurant owners bring to us, such as an out of control food cost, a timeclock that seems to bleed money, a management team that is not doing what you expect and getting your life back. Here’s a truism if you want systems to be successful in your restaurant: You must have an implementor. You need someone who gets work done. Here at TheRestaurantExpert.com, we work with every type and size of restaurant and catering business. Some operations are so small there currently is no management team, while others are so large there are many manager/ supervisor types on payroll. No matter the size of the operation, there is the

David Scott Peters is a restaurant consultant, event speaker and founder of TheRestaurantExpert. com, a company committed to the

same amount of work for all of them. Before I go into how you get all of this work done, I want to be perfectly clear that I don’t care how fast you move toward implementing systems. As long as you keep taking action and keep moving forward, I will always be supportive. Everyone’s journey will be different. However, the moment you start making excuses for not moving forward at all, I will not be so nice. It’s my job to keep you moving forward. Now, how do you get all of this work done? The answer is you MUST have help and you need at least one key person to be successful. We call this person “The Implementor!” When I first started our restaurant coaching and training company in 2003, I would do everything in my power to get a restaurant owner absolutely motived to do the work. I would cajole, cheer, scold and everything in between. It became very apparent to me after a few year years in that I would almost NEVER get an entre-

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preneurial restaurant owner to do the work, at least consistently. I also noticed that those who got the biggest results were owners who had at least one person on their team who got things done. I named this person “The Implementor.” Who is your implementor? Your implementor is someone on your team, from key employee to general manager, who buys into the journey of systems. Your implementor is a key person who: 1) Has buy-in to your vision for success 2) Is loyal to you and the business 3) Has a great work ethic 4) Is willing to ask for help 5) Is engaged and asks good questions 6) Doesn’t view change as just more work, but sees the benefits of the changes 7) Is always looking for ways to do thing better 8) THEY TAKE ACTION! To this person, titles don’t matter,

success of independent restaurants. TheRestaurantExpert.com offers an exclusive online restaurant management software designed specifically to meet the complete operational needs of independent operators, including holding their managers accountable and running a profitable business. Combined with one-on-one coaching and group workshops, David is helping independent restaurants find success in the highly competitive restaurant industry. Learn more about how David can help you at TheRestaurantExpert.com and download a free report to discover the #1 secret to lowering food & labor costs and running the independent restaurant you’ve always dreamed of.

but results do. Give your implementor a task to do and you always know it gets done.

continued on page 100

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

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

njrhexpo njrhexpo2019 November 2018 • Total Food Service • www.totalfood.com • 91

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

Millennials and Tipping

recently read a number of articles dealing with the tipping habits of Millennials. Most were in agreement that they are “stingy,” to say the least. The first article referenced here was written by Betsey Guzior, Bizwomen engagement editor, and the other by Riley Griffin of Bloomberg. Both referred to a recent survey conducted by CreditCards.com. Ms. Guzior set the stage with her opening comments: “When it comes to tipping, Millennials are the worst!” She went on say: “According to a new survey by CreditCards. com, 10 percent of Millennials say they leave nothing for a tip when dining at a restaurant, compared to just 3 percent of other age groups.

Sixty-three percent of Millennials between the ages of 18 and 37 tip less than 20 percent at restaurants. When given a choice of pre-entered tipping options, 14 percent of Millennials pick the lowest one or none at all.” She also confirmed a fact that I have known and written about for years: Diners are happier when they can tip. Here again, the mood factor plays a major significance in tipping. Ms. Guzior reported: “But the survey offers some insight into the Millennial mindset. Many would prefer to do away with tips altogether and have a service charge included in the cost of their meals. About 27 percent of Millennials say they favor

that option to the existing system. “And, CreditCards.com notes that diners with more money tend to tip more. Young adults as a whole have lower incomes than people who are further along in their careers.” Mr. Griffin pointed out that: “Older, more educated Americans are the most generous. U.S. millennials are quick to whip out their wallets for pricey avocado toast and craft beer. But when it comes to rewarding waiters and bartenders who serve them, those wallets stay closed.” He went on to say: “And those millennials who do tip at restaurants tend to leave a median gratuity of 15 percent, less than the overall average. Gen-Xers, baby boomers and the oldest Americans, the so-

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

called Silent Generation, are more generous, leaving between 18 and 20 percent. “The study was conducted for CreditCards.com by market-research firm GfK, which gathered data last month [May 2018] from 1,000 Americans aged 18 and older. Millennials were defined as between the ages of 18 and 37. “Beyond those poor waiters, taxi drivers and baristas fared even worse with their millennial customers. Apparently even the suggestion that a tip is expected puts some of

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Sampson, from page 92 these young people off. Eighteen percent of millennials surveyed said they typically decline to leave any amount when presented with pre-entered tipping options—say, if they’re in a taxi or taking a Lyft or Uber. “Why are these American youths, many of whom work in tip-reliant industries, so cheap? The answer may be economic. ‘Millennials’ financial struggles are a big reason they tip less,’ Matt Schulz, CreditCards.com senior industry analyst, said in an interview. “But twenty- and thirty-somethings aren’t the only skinflint demographic. Men, southerners, westerners, parents with young children, lower earners and the less educated said they tip less in restaurants than the overall median of 18 percent, according to the study. “Who, then, leaves the largest

tips? “The study found people who are college educated, over the age of 65, from the Northeast and Midwest, and women all reported leaving a median of 20 percent—an above average tip.” Over the years, I have viewed many surveys dealing with Millennials, but only one has described in detail the results of a study by the research firm of Harmon Group, for the United States Potato Board. While the study focused on how this group ordered and prepared potatoes, it also gave us a look at eating. The study, taken online, consisted of 2,000 participants. I found the information very helpful in understanding their preferences, and you might agree. After all, they do continue to represent one of the largest groups of the eating-out populace. • 55 percent prefer communal ta-

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bles at restaurants. • 68 percent ask friends before selecting a restaurant. • 87 percent will splurge on a nice meal even when money is tight. • 40 percent will order something different every time they eat in a restaurant. • Millennials eat out most frequently at lunch. • They tend to eat four meals a day, at nontraditional times of the day. • 30 percent eat foods that are certified organic (as compared to 21 percent of Gen Xers and 15 percent of boomers). • They prefer whole foods over processed foods. • They will spend more on ethically sourced meats and farm-to-table experiences. • 80 percent want to know more about how their food was grown.

• The food companies among Millennials’ top most trusted brands are Whole Foods, Trader Joe’s, Ben & Jerry’s, and In-N-Out Burger. • When reviewing additional surveys dealing with restaurant consumers in general, I’ve found the following is almost universal. When asked what is most important when choosing food, in general, the topscoring attribute was “good value for the money,” at 36 percent. Good value was also a top scorer when respondents were asked what is most important when choosing food from a restaurant. Thirty-nine percent said “value matters most.” In a few words, this is what Millennials want: Meals that are fun and exciting, yet natural and unprocessed; convenient and fast/easy, yet healthy; and of high quality, yet affordable. Don’t we all?

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November 2018 • Total Food Service • www.totalfood.com • 95

LIZ ON TABLETOP TABLETOP SOLUTIONS Tabletop Solutions For The New Realities Of Hotel Food and Beverage

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co., a division of BHS Foodservice Solutions. She is known nation-

or a number of years, New York City and the nation’s hotels simply couldn’t figure out enough ways quickly enough to stay out of the restaurant business. With the value of Metro New York retail space and the dramatic building of hotels in newly and soon to be gentrified neighborhoods (Long Island City/Astoria/Dumbo), many hotels are now competing to get top chefs and restaurateurs to bring signature

ally as one of the nation’s foremost

eateries to their properties. This new strategy minimizes the investment that the owner needs to put in, allows them to concentrate on their own area of expertise, drawing overnight customers as a destination, and then collecting rent for the food service operation. From Dirty French in the Ludlow from the Major Group who took over the old Four Seasons’ space, to Robert De Niro and Andrew Carmellini’s

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Greenwich Hotel restaurant as well as Chef April Bloomfield’s Breslin Bar and Dining Room at the Ace Hotel, top chefs are making their mark In Metro New York’s leading hotels. Ideally, the new collaborations create the best of all worlds. The hoteliers attract overnight guests based on their destination restaurants based on the celebrity chef on the marquee and that leads to a dining experience that grows into a potential catering/spe-

authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

cial event booking. In most of these cases, we are finding that the restaurant has the design

continued on page 98

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Weiss, from page 96

and purchasing responsibility for front of the house items including tabletop. In many cases, upkeep and renovations are often paid by the restaurateur as well. The restaurateur is typically presented with a new kitchen at the hotel owner’s expense. The hotel simply markets the restaurant as part of the enhanced guest experience. The hotel has eliminated the operational overhead and receives a portion of the restaurant revenues and gets to change their concept if it does not work out. Our advice to our H. Weiss/BHS customer base is that you brand your hotel restaurant so that customers know they are different and not part of the hotel. A simple place to start is by cresting the glass with the restaurant’s signature. We also suggest paying close attention to the branding in the hotel for the restaurant including, front desk, in room table tents and

Our advice to our H. Weiss/BHS customer base is that you brand your hotel restaurant so that customers know they are different and not part of the hotel. even the elevators. Many of these new hotels/restaurant hybrids include the opportunity for the chef/restaurateur to handle the hotels’ buffet and special events. So for many restaurants who may never have done “off-prem” catering, we suggest investing in serving pieces that fit not only your menu but the hotels’ satellite venues in the property. We suggest investing in tables with built in induction and cooling stations that look more like pieces of furniture than the standard chaffers. We also like the flexibility that systems

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like Cal-Mil, Bon Chef allow the hotel/ restaurant operator. This year, we also started to see a new trend with a great opportunity for both hotels and restaurant operators. Restaurants and branded chefs are now being offered as an amenity to high-end apartment living in New York City. This new opportunity for the restaurant in the building to provide food service to apartment residents is growing rapidly. Patrons can order dinner on the way home and pick it up ready to eat rather than the required preparation of Blue Apron, it

is already cooked- plated and ready to go. These apartment programs also feature a quick snack or dessert sent on the elevator. Residents love it because it’s like having your own private chef and there’s nothing but a returnable room service table with nothing to clean and good food. Call for breakfast in the way you like it. The H.Weiss/BHS team has several suggestions for preparing for expansion into this market. We have a full line of insulated covers on dishes, hot boxes, room service tables, and more disposable items for takeout. We also like the idea of creating a signature with candles and flowers and even the selection of “homier” china. We love some of the new disposable flatware and imprinted napkins. It is also a nicer touch to send soup and sauces in separate containers so dinner is “fresh” when served.

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Peters, from page 90 How to identify your implementor Look, I understand you might be thinking to yourself as you read this, “I don’t have an implementor.” I also understand that you’ve probably tried to have managers or key employees help you in the past with mixed success. What I want to do is share with you how you can easily identify your implementor and how you can make sure they are successful. Here’s what you do: let the candidates identify themselves. Stop looking at your people and picking who you think would be best. This works only some of the time. A better way is to let the implementor/ future managers in training identify themselves without knowing they are interviewing for the job. Post on your employee bulletin board that you are looking for people who would like to help you with special projects, such as recipe costing cards, creating checklists, setting up

your inventory systems, etc. Let them come to you. Don’t try and influence the process by suggesting to certain people you want them to raise their hands and don’t write some people off, even if you think they would not be right. When they start completing the special projects, you’ll get to see if they have the skill sets and work ethic an implementor/manager in training needs. You’d be surprised at who makes the cut. It’s sometime the person you least expect. If they don’t do a good job for you, your worst-case scenario is they just don’t do any more special projects for you. If they do a good job, you’ve identified one or more people who demonstrate they have what you are looking for in your implementor. For those of you who have managers, you’re going to know who your implementor is within two or three weeks of starting the implementation of systems. They will quickly show you

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whether or not they are going to do the work and help. You’ve heard the phrase, “actions speak louder than words?” Your managers are either going to do the work or not. You’ll see what is actually accomplished because you’ll have specific tasks that need to be accomplished to move forward. Why systems are important It doesn’t matter the reason or reasons you joined TheRestaurantExpert. com. All that matters is you have to get the work done or it’s a waste of time and money. If you get the work done and ensure it’s done every day, you will see the benefits – lower food and labor cost, an accountable management team, and you’ll have your life back. This is why you need systems: 1) They allow you to impose your will without being there. It’s the same reason the huge chain restaurants can operate without owners in

them. You are so specific and clear on what you want done, how you want it done, how well you want it done and by when, that you leave no room for the use of common sense (which I am sorry to say, does not exist). 2) With systems, you are able to train the way you want things done and be specific and clear the whole way. 3) After the expectations have been set and they have been trained, you are able to hold people accountable because there is no gray area, no excuses and no conflict. You either have done the job or you have not. With all that said, it’s work and you need help to get the work done. Don’t waste any more time and money. Let’s identify your implementor and get you on your way to making more money, simplifying your operations, creating managers who know their job, and ultimately, get your life back.

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Rob Geile, from page 28 tendees participated throughout the conference in such activities as a hunger awareness initiative benefiting Dallas’ Equal Heart, and a silent auction, which raised funds to promote and educate college students on the merits of on-site foodservice and hospitality. In a scholarship showdown during the opening party, attendees voted on their favorite dish from several students; each student earned a scholarship from the SHFM Foundation. SHFM closed out its conference at the President’s Banquet, where four top award recipients were announced. Incoming president Geile of the Ali Group was presented with the Robert Pacifico Award, in recognition of extended, exemplary, and dedicated service to the Society and the corporate foodservice and workplace hospitality industry. A trio of New Yorkers were pre-

Strictly Restaurants, from page 40 sented with SHFM’s top awards. President’s Awards were earned by the Manhattan based duo of Bill Adams, Executive Director-Corporate Dining & Conferencing at JPMorgan Chase & Co. and Jay Silverstein, V.P.Hospitality Services at Credit Suisse Securities. A first-ever honor recognizing an emerging, standout new SHFM member, the Rising Young Professional Award, was given to Raquel Weiss Fusco, Director-Client Relations of Long Island based elite | studio e. The banquet also saw the presentation of five previously announced Directors’ Awards for going “above and beyond” to serve SHFM and better the industry: Included in that list of winners was Purchase, NY based Sumi DeBenedittis of PepsiCo Foodservice who was presented with a leadership award.

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able (Can we trim some?) Are you getting a Management Fee with cashflow allowing this? • What is your true Accounts Payables? • Do we plan on doing any overhead renovations during this slow period? • Maybe plan on revamping the menu do we have the funds for R&D? • If we cut labor how will it effect the overall performance of the business? • Let’s review all contracts and see if we can get the revised to our benefits. • How about Insurance Policies like Workers Comps- Are we paying as we go? • Or lastly, how much are we paying to process our credit cards? There is so much that goes on behind the scene that things could fall •

through the cracks. Restaurant Accounting is different as it is a moving-machine daily. Once someone walks in and turn on the lights, an expense is being accrued. Cash flow means a healthy business and one that understands its obligations. Jeff Lavelle’s success is just that, knowing and understanding your business and its needs. Working with Strictly Restaurants™ is like working with all 3 of the following in one: • Bar Rescue • Certified Public Accountant • Restaurant Impossible The President is Jeff Lavelle but really, he is Strictly Restaurants™. So give us a toll-free call at (844) 382-2228 or visit us at www.strictlyrestaurants.com and ask for a free consultation.

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HUB, from page 38 ing other possible legal avenues available for an employee to utilize under state and local law, including specific contact information. • This policy (or a similar, employer-generated one) must be given to all current employees by October 9, 2018. New employees should be given this form upon hire. The cost of defending employment practices liability (EPL) claims could be financially devastating for many small to mid-size businesses who will take a disproportionate loss when it comes to these new edicts. The Society for Human Resource Management (SHRM) reports that 41% of all EPL claims are brought against employers with 15 to 100 employees. Create a fair work environment for everyone As an employer, you must do ev-

erything in your power to treat your employees fairly and maintain a non-hostile, harassment-free environment for all. Ideally, this can happen through the formal creation of policies and procedures that the company – including senior managers – takes seriously and abides by. A critical piece of this policy will be to take all employee complaints seriously; following through to both make the employee feels comfortable and stop the behavior in its tracks. But, even if you do everything right and comply with all federal, state and local regulations, there’s still a chance you could be held liable for the actions of your employees, third party vendors or even your customers - by association. You could also be the subject of a discrimination suit if someone you interview but fail to hire feels that he or she was treated unfairly.

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Put the necessary security blanket in place EPL insurance can protect any business against claims made by potential hires, employees currently on your payroll and even previously-terminated employees. With EPLI coverage, your company is protected against claims including: • Wrongful termination • Employment-related emotional distress and invasion of privacy • Defamation • Retaliatory/constructive discharge • Sexual harassment and discrimination • Workplace torts such as slander EPLI coverage generally provides recipients with the cost to defend against the EPL charges plus any damages you are ordered to pay. Heightened exposure calls for heightened response

As employers face a growing number of serious employment practices liability exposures in their daily interactions with employees, companies are learning the hard way just how complex the employeeemployer relationship has become. Speak to your insurance broker to learn more about how the proper training protocols and insurance coverage can provide much-needed protection and peace of mind for your company. 1. The Guardian. https://www.theguardian.com/world/2018/jan/24/ sexual-harassment-rampant-hospitality-industry-unite-survey-finds

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Cal Ripken, from page 16 a days you can get a whole lot more scientific and there’s a whole lot more information to make the right choices. So I think with Roy’s you can make some good healthy choices when you come in. I’m getting a whole new look now. I am re-engaged with, my son who now is now in the minor leagues. The logistics of playing in the minor leagues of baseball is that after you play a night game and you’re going to get on the bus and go to the next stop and fast food is usually the option. It’s less expensive, and time matters. You’ve got to get on the bus and go to the next city. So you’re constantly looking for which places are open at those hours, and I can firmly remember that in my mind. I’m glad that Roy Rogers has some of those healthy choices. But it’s all part of learning to become a “pro”. You need to learn balance.

You played with the Orioles with your brother and for your dad. A lot of our businesses, a lot of our restaurants, are actually family-owned businesses. So can you talk about succeeding in a family business environment? I loved the opportunity. Some other people see it as undue pressure on you because it challenges and creates super expectations. I never looked at it that way. The biggest value was you get a chance to work with your dad and you could see his principles of work, number one. He really worked hard. He did things the right way and he gave you that road map as an example of how to go about handling it yourself. Even though it’s hard for me to still call baseball work, it’s a game. But because you are doing it for a living in reality it is work. Most importantly, when we were together as a family,

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sometimes we just focused on our jobs, instead of each other.

Orioles? Right now my plate is full.

We would be remiss, if we didn’t mention the 110 losses by this year’s Orioles. Your thoughts? Don’t forget, I played for a team that lost 107 games and lost 21 games to start the season. We were the laughing stock of the league. So the reality is that they’re going through a rebuilding situation. So I feel for them, I’ve been there, I know how it feels.

We keep hearing that baseball has no young fans? From my experience, I would still see lots of interest with young people. I am still amazed at the enthusiasm when I sign baseball cards. As a kid, I played soccer, basketball and baseball. The problem today is that in an area like Maryland kids opt for a single sport like Lacrosse at a very young age. It’s a pretty good game but I hate that kids are locked into one sport so early.

Is there a light at the end of the tunnel? Today, you can rebuild a good team together relatively fast. It is about making good baseball decisions and drafting well, and then having them come together at once. You’ve seen Derek Jeter buy the Marlins. Any interest in buying the

World Series pick? [Editor’s Note: this was asked before Playoffs began] I like the construction of the Red Sox team. I think that they played really well and they are balanced and they can score. They can win the one run games, so I like a team like that.

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Bobrow, from page 10 worst of all, the bottled sour mix. If you are using bottled sour mix, you fail. Easy as that. Don’t show up to a USBG (United States Bartending Guild) competition with bottled sour mix. Bad idea. The Margarita is the drink that I would like to bring to your attention. It’s pretty simple, and I offer you some alternatives to the basics. First of all, you can roast some grapefruits and oranges in the oven, halved for an hour at 300 degrees with sugar and Angostura sprinkled over the top. Let them cool and juice the roasted fruits. Use this roasted fruit juice along with your always freshly squeezed lemon juice (lemon? Yes, it’s always perfect. Lime varies in flavor seasonally) and the beforementioned lime juice. I use both. You can raise the bar by using Mezcal. May I suggest using one that is a ‘single’ village? You’ll know what that is by the price. They are the ones that cost much, much more. Hand shaken Mezcal Margaritas for a crowd Ingredients: • 6 oz. Mezcal • 4 oz. Agave syrup • 3 oz. Grand Marnier Liqueur • Crushed ice and regular ice • Orange Bitters • 4 oz. Fresh lime, and Lemon juices • 2 oz. Roasted Orange and Grapefruit juices Preparation: 1. Combine all the ingredients in shakers 2. Add bar ice 3. Cap and Shake hard for one minute 4. Pour over crushed ice 5. Dot with orange bitters 6. Serve with chunks of grapefruit and orange

LMT, from page 22 tivated in partnership with Steelite, and we couldn’t be more excited to bring more of his products to the US market in the coming year. At the conference, Food Network star Maneet Chauhan was one of the first chefs in America to plate on Robert Gordon’s Earth collection, featured here. R&D was rampant at the conference! Chef Brad Kilgore (Alter, Miami) was able to test #TheArtOfPlating on new and classic Steelite dinnerware for his two new restaurant openings in Miami this year. Kilgore’s concepts have created much buzz in the Magic City and we know his dinnerware selections will too. There’s no better place to cultivate lasting industry relationships than at the Roots Conference, and many of our vendor partners, from the tabletop to the kitchen, have realized this too. The teams from Vitamix, Rational, Irinox and Henkelman were all there—four brand partners committed to delivering the best in their genres of specialty equipment. Tilit backed us up with a first-year sponsorship and supplied the culinary team with fresh, custom work shirts and aprons inspired by Farmer Lee Jones daily uniform, the signature red bowtie and overalls we’ve ALL come to know and love. Our partnership with the Chef’s Garden has redefined and reaffirmed the connection between the farm and the table. Whether we’re in the field, in the kitchen or in the dining room, we know our brand exists in a market steeped in competition. LMT is committed to cultivating the ultimate guest experiences by offering unmatched product knowledge and a cutting-edge portfolio. We couldn’t do it without you. For more information on products seen here or to receive a free tabletop consultation, please contact lmt@singerequipment.com.

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Scoop, from page 52 name from Amabuki Himawari “Sunflower,” a sake named for the sunflower yeast added in the brewing process, while the kabosu juice (a Japanese citrus) brings a refreshing quality to the drink. The Japanese Negroni, which mixes Bombay Sapphire gin, Amabuki Ginno Kurenai sake, citrus juices, a syrup made with raspberry, strawberry, blueberry and basil, is topped with a Campari float. The Japanese Old Fashioned combines Nikka Coffey Grain Japanese whiskey and house-

made cherry liqueur for a full-bodied version of the classic. The Sakura has a bit of a kick with house-infused spicy sake paired with bourbon, muddled cherries and lemon. In addition, popular Japanese libations such as Japanese Whiskey Highball and ChuHai (shochu, citrus and soda) are also available, along with a Chu-Tea-Hai (shochu with green, oolong or soba tea). The high-end New York outpost of the Tokyo restaurant group received its second Michelin star in the 2018

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guidebook and is currently the only two Michelin starred Japanese restaurant in the United States. All the fish is flown in from Tsukiji Market three times per week. The restaurant serves Edomae style sushi, a traditional method that involves aging fish to both preserve it and enhance its flavor. Décor nods to tradition as well with a Hinoki wood sushi bar, handmade clay Bizen-yaki tiles on the walls and tsuchikabe ancient plaster technique “mud walls.”

Top Female Chefs Supper Event Kicks Off Annual NYCW&F Event Scoop remarked that The New York City Wine & Food Festival cooked up a new feminist recipe for its 11th year. A brand-new event, Supper is Served, featured a tasting by an all-female roster of chefs and mixologists, along with special performances by Martina McBride and Natasha Bedingfield. Tarana Burke, who founded the Me Too movement in 2006 to support survivors of sexual violence, hosted the opening night evening’s tasting, along with big-name chefs Giada De Laurentiis, Alex Guarnaschelli, Katie Lee and Rachael Ray. All of the latter have been involved with the festival for many years, so why pivot to an allfemale showcase for 2018? “We felt that it was important to kick off the festival weekend by celebrating some of the most influential women who are carving a path for future generations in the hospitality industry,” says Lee Schrager, founder of NYCWFF. He stands firm that the event aligns with the festival’s no-politics stance. “No, it is not political,” Schrager says of the festival’s first deliberately all-female showcase. “It speaks to a social topic that is at the forefront of many conversations happening across every industry. NYCWFF’s mission has always centered around social change. Every year, we strive to make a positive change in the community and create programming and events to reflect what is happening in our world.” Still, other events in this year’s NYCWFF lineup resonated with political themes, like Andrew Zimmern’s immigration and hospitality panel.“These are relevant social conversations facing our industry, and we’re happy to be including them as part of the festivals,” Schrager says.

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Valiant, from page 18 Visibility into Payroll to Assess and Reduce Overtime When you are looking to try and maximize each employee’s work schedule, incurring overtime when you don’t need to can add a significant burden on your costs. The challenge is that when a schedule is made, and with shifts swapping and changing, it can be difficult to manage. One thing companies are getting more attuned to is creating visibility into their payroll and the overtime that each employee is taking, versus other employees that are under hours. With proper visibility into the schedule, and how this is reflected in payroll, you can better manage your staff so that, when you set a schedule, you can see which employees have had more overtime than others and make decisions on how to staff your shifts going forward. Businesses and employees end up benefiting from this visibility; the employees are all getting a full and equal amount of work, and the employer is minimizing the amount of overtime they have to pay. But in order to even know what you’re paying, you need visibility into both your time and scheduling and your payroll management. Getting Flexibility in Meeting ACA Compliance and Benefits Management If you are a business that has over 50 employees, you are subject to the Affordable Care Act (ACA). This means that you MUST provide coverage options for you employees. There are a few challenges here. Some smaller organizations will try to circumvent the ACA by simply not reporting, or not offering coverage, hoping to avoid detection. This is not advised; the IRS is cracking down on ACA violations in record numbers, and the cost for failing to provide coverage can reach an average of $2300 per Full Time Employee (FTE). This is a risk many should think twice about. The other challenge is finding coverage that

provide enough for the employee but doesn’t hurt operating costs. Many businesses are starting to take an approach of leveraging benefits management systems that provide a variety of benefits options to help offset the costs. Minimum Essential Coverage (MEC) plans, commuter benefits, and Flexible Spending plans that are managed through Benefits Management services help businesses to get the best possible rates, which minimize their costs to

provide coverage to their employees. With rising wages, offering benefits that will be competitive and provide a cost reduction help to keep the business running when wages increase. As a service industry, the brand power comes from the services delivered. The ability to deliver an experience is key to driving a repeat customer base and drives revenue. The experience is a combination of food, atmosphere and people – these elements are what drives the value of

the business to the consumer. Companies looking to continue to deliver an experience need to find ways to streamline operations, especially in their workforce to gain efficiencies that can help maintain profitability. Valiant’s hospitality solutions feature easy integration with your POS system, calculate meal credits, accurately report on tips and ensure compliance with spread of hours pay, all in one place. Learn more at www.valiant.com/expertise/hospitality

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James Beard Awards, from page 4 dals, including Mario Batali and John Besh. Originally established in 1984 by Cook’s and Restaurant Business magazines, the Who’s Who awards are judged by previous winners, making it a closed loop. “It was a nondiverse club, to be frank,” said Mary Blanton Ogushwitz, a senior account director with Magrino, the foundation’s public relations firm. The leadership awards, which focus on issues of food justice, public health and sustainable practices, are also undergoing a modest renovation. Instead of selecting winners from a list generated by both a standing committee and previous winners, the awards will allow the public to nominate people. For the first time, winners will receive $10,000. The foundation is also waiving some media entry fees in an effort to attract new voices. First-time entrants

The idea is to make sure it’s more indicative of who is working in the industry and that people are doing what they should be doing,” said Anne Quatrano, the Atlanta chef who oversees the awards. in the journalism awards may submit work without charge. The changes come during what has been a challenging year for the Beard Foundation, which handed out its first awards in 1991 and has become the premier vehicle to recognize chefs, restaurateurs and food media in the United States. Like much of the restaurant industry, the organization has been reck-

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oning with systematic sexual harassment, as well as racial and gender imbalance. During the last round of awards, the foundation, in a nod to the #MeToo movement and a sign that it was serious about tackling sexual harassment, required that the group of 600 judges who send names to the nominating committee consider behavior along with food and service. The foundation will continue to ask

judges to factor in restaurant culture and leadership values when suggesting possible winners. “Extra time for fact-checking has been built into the foundation’s schedule to ensure nominees and winners are vetted to the best of our capabilities,” the foundation said. The foundation’s efforts to change were in evidence during its last round of awards in May, when 11 of the 15 chefs it recognized were women, people of color or both. The top book award went to Michael Twitty for “The Cooking Gene,” which traces his genealogical journey to his family’s African roots. “We want to keep the momentum of last year’s awards moving forward, which we don’t want people to think for any reason was some kind of a fluke,” Ms. Quatrano said. “These are still merit-based awards.”

November 2018 • Total Food Service • www.totalfood.com • 115

Talk Shop Live, from page 26 ordering and inventory and using leftovers in creative ways. • Attracting Customers in Competitive Environments: According to the National Restaurant Association’s research and knowledge group, there are more than one million restaurants in the U.S. and about 10,000 units are added each year. In order to succeed, having a steady stream of customers is nonnegotiable. And in today’s digital world, that means making sure your online presence drives customers through your doors. This discussion will focus on what information and tools restaurants need to be competitive and drive diners from the web into restaurants. “Talk Shop Live! is a key example of our collaborative approach to being a partner and trusted resource independent restaurants can depend on

for innovative business solutions,” said Diane Hund, senior vice president of marketing, US Foods. “The panels are addressing complicated and timely issues facing the industry. As part of our ‘Great Food. Made Easy’ strategy, it’s our mission to bring operators across the country actionable insights and solutions to these pain points.” US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 250,000 restaurants and foodservice operators to help their businesses succeed. With 25,000 employees and more than 60 locations, US Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions. US Foods is headquartered in Rosemont, Ill. and generates approximately $24 billion in annual revenue.

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Vesta, from page 12 doing other things with minimal worry about over-cooking.” Vesta is proudly offering a wide range of professional sous vide equipment and customer support to easily and cost-effectively integrate this dependable way of cooking into commercial kitchens of all sizes. “Our commercial food service customers rely upon our sous vide program’s ability to cook with precise temperatures and maximize the use of their time,” continued Lamson.

With endless possibilities and consistent results, chefs can basically create delicious recipes effortlessly, and enjoy the reward of a beautifully prepared meal every time the recipe is used,” Lamson said. Lamson also explains how the Vesta sous vide program can create cost savings while also enhancing quality. “We have found that in many cases, a restaurant can replace a more expensive cut of beef with something like flank steak. Marinated, it can cook for 4 to 8 hours and just pops with a flavor that customers love.” “Another great example can be a steakhouse which cooks 12 steaks but only sells four of them. The chef can then quick-chill the remaining steaks, retherm 24 hours later and use them with no compromise in flavor or safety. In fact, as we speak, we have a team in Puerto Vallarta, Mexico helping a resort get ready for its winter season by incorporating our system into their food service program.” To ensure high quality for all its products, Vesta ensures that everything Vesta’s Vertical Vac Elite is perfect for kitchens manufactured, including that need to seal liquids like soups, brines and the vacuum-seal pouches marinades on a regular basis. it produces, are held to the highest standard of quality. “With Vesta’s technology, food serTop-quality customer satisfaction is vice professionals of all types are assured by offering exceptional cuscreating meals which are full of flatomer service in support of a 2-year vor with tender and juicy results evwarranty on all products. ery time. The most amazing feature The company’s website (www. of this cooking technique is that it vestaprecision.com) features an excan be used to cook almost anything, tensive online store with a separate and simply removes the hassle of product category for the profeswatching high-temperature pots and sional chef. There are also a variety pans or flipping food throughout the of chamber vacuum sealers availcooking process. Furthermore, since able from the online store and the the vacuum-sealed food is in a water entire product range is available bath, there is no risk of burning, and with remarkably affordable pricing the results are packed with flavor. options. 118 • November 2018 • Total Food Service • www.totalfood.com

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