November 2019 - Total Food Service by Total Food Service

NEWS

NEW OPENINGS

Pan-Asian TAO Restaurant To Open At CT’s Mohegan Sun

ohegan Sun, one of the world’s leading integrated entertainment resort destinations, and Tao Group Hospitality announced late last month that TAO Restaurant will open inside Mohegan Sun’s flagship Connecticut property in 2020. The renowned dining experience at TAO Restaurant will be a welcomed addition to the food and beverage offerings at Mohegan Sun, and will be located off of Sky Tower’s beautiful hotel lobby. “We are proud to have Tao Group Hospitality join us as a strategic restaurant partner as we continue to amplify Mohegan Sun as an all-encompassing destination for premium dining, entertainment and nightlife,” said Ray Pineault, President & General Manager of Mohegan Sun. “With TAO Restaurant alongside as we answer the demand of today’s consumers looking for an exciting and interactive dining experience, the restaurant’s elevated model demonstrates Mohegan Sun’s commitment to providing guests from around the world with a hip and vibrant new restaurant to enjoy with friends and family.” Tao Group Hospitality founders Rich Wolf, Marc Packer, Noah Tepperberg and Jason Strauss have nurtured the TAO brand through openings in New York, Las Vegas, Los Angeles, and Chicago since 2000. TAO Restaurant at Mohegan Sun, the sixth iteration of the brand, will offer a distinctive and memorable culinary destination. “We are thrilled to introduce TAO Restaurant to guests at Mohegan

A sampling of the delicious cuisine from TAO Uptown in NYC (Photo by TAO Group).

Sun,” said Ralph Scamardella, Partner/Chef of Tao Group Hospitality. “The TAO brand has become synonymous with great food, elevated cocktails, a vibrant ambience, and overall spectacular setting for any occasion. For these reasons, we believe TAO will be a premiere destination at Mohegan Sun’s flagship property in 2020.” The kitchen will be helmed by Partner/Chef Scamardella featuring a menu of elevated Pan-Asian fare. Guests will be able to dine on offerings from the sea, sky and land, with signature dishes that have become synonymous with the TAO brand such as the Satay of Chilean Sea Bass, Lobster Wontons, Peking Duck, Crispy Snapper in “Sand” and highly-lauded Tuna Sashimi Pringle. TAO Restaurant’s beverage program caters to Asian tastes with creative, approachable craft cocktails and a robust saki program. “Aligning with highly-sought af-

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ter and recognized brands with goals mutual to ours is a key component to sustaining a successful integrated entertainment resort,” said Mario Kontomerkos, Chief Executive Officer for Mohegan Gaming and Entertainment (MGE). “We are beyond excited to have Tao Group Hospitality join our impressive and growing list of strategic partners for our flagship Mohegan Sun property.” TAO Restaurant at Mohegan Sun will be designed in collaboration with award-winning architecture and design firm Rockwell Group, which has worked with Tao Group Hospitality on 16 previous projects, as well as on various projects across Mohegan Sun. The new 10,000 square foot restaurant at Mohegan Sun will feature 300 seats and several notable TAO fixtures that guests have come to expect, including the Ink Lounge, sushi bar, and of course the 16-foot-tall Quan Yin statue anchoring the main dining room.

Owned by Mohegan Gaming & Entertainment, Mohegan Sun is one of the largest, most spectacular entertainment, gaming, dining and shopping destinations in the United States. Situated on 185 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is home to two unique casinos, 1,600 deluxe hotel rooms, two world-class spas, a golf course, over 80 shops, restaurants and bars as well as three award-winning entertainment venues including a 10,000-seat Arena. Tao Group Hospitality is a leading restaurant and nightlife company that develops, owns and operates many of the worlds most recognized restaurant and entertainment venues under various brands including but not limited to Tao, Marquee, Avenue, Lavo, Beauty & Essex, Vandal, The Highlight Room, Luchini and Koma in major markets across the world including New York City, Las Vegas, Los Angeles, Chicago, Sydney and Singapore. Tao Group Hospitality operates all of the food and beverage outlets for Dream Hollywood in California and five hotels in New York which include Royalton Park Avenue, Dream Downtown, Dream Midtown, Moxy Times Square and Moxy Chelsea including brands PHD, Bodega Negra, The Rickey, Electric Room, Fishbowl, Legasea, Egghead, Magic Hour, Feroce, The Fleur Room Cathédrale, and Little Sister. Tao Group Hospitality’s corporate headquarters is located in New York City, with locally based managing partners and a full-time marketing and operations staff in every other market.

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NEWS ACQUISITIONS Imperial Dade Expands In Philly With Philip Rosenau Deal

mperial Dade, a leading distributor of disposable food service and janitorial supplies, recently announced the acquisition of Philip Rosenau Co., Inc. The combination of the two companies will further extend Imperial Dade’s reach into key Northeast markets and enhance the company’s offering to customers in the region. It is the 24th acquisition for Imperial Dade under the leadership of Robert and Jason Tillis, CEO and President of Imperial Dade, respectively. Financial terms of the transaction were not disclosed.

Headquartered in Warminster, PA., Philip Rosenau Co. is a family-owned and operated wholesale distribution business providing janitorial, sanitation, packaging and foodservice disposable products to customers across Pennsylvania, New Jersey, Delaware and Maryland. By leveraging Imperial Dade’s resources and experience, Rosenau Company’s customers can expect the same exceptional customized service with an expanded offering of solutions. “Philip Rosenau Company’s commitment to its customers, along with

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its long history as a leader in the region, makes the business a great addition to the Imperial Dade platform,” said Robert Tillis. “We are excited to increase our service footprint with this acquisition and look forward to working together with the Rosenau team to further grow the business,” said Jason Tillis. “Imperial Dade is a national leader with a strong reputation for providing exceptional service quality, and we are excited to join their family,” said John Rosenau, President. “Under Jason and Bob’s leadership, we believe

this partnership will strengthen our strong customer and supplier relationships.” Founded in 1935, Imperial Dade serves more than 40,000 customers across the United States and Puerto Rico. Since CEO Robert Tillis and President Jason Tillis assumed their roles in 2007, the company has grown both organically and through acquisitions to become a leader in the disposable food service and janitorial supplies industry. For additional information, please visit www.imperialdade.com.

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

NEWS

CREATIVE BEVERAGE STRATEGIES

Rosen Brothers Bring On-Court Success to Paromi Tea Venture

pair of tennis playing brothers have brought the very same competitive spirit that made them successful on the court to the restaurant, hotel and cafe tables across the country. Gregg and Paul Rosen have set their sites on reinventing how tea is marketed and ultimately served in the restaurant and food service marketplace. “We have seen so much change

in the sophistication of dining patrons from quick serve to white table cloth dining and tea is one of the last items to adapt to those changes,” noted Gregg Rosen who serves as the company’s President. To accomplish that goal of replacing what in many cases has been an after thought (think of a paper tea bag presented in a clunky wooden box), Paromi Tea starts with exquisite, carefully selected ingredients.

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Then, they meticulously combine them in small batches, testing until they reach the perfect balance. The result is truly a reinvention, an uncommon tea that looks, smells, and tastes unlike any that has been served in the restaurant or food service marketplace before. The Paromi story is very much captured in the name that the Rosen brothers selected. Each of the initials represent what sets the Maryland based brand apart: *P – Purity – clean, carefully selected ingredients meticulously blended in small batches *AROM – Aroma – luxurious, fragrant bouquets with charac-

ter and body in harmonious balance *I – Inspiration – an exceptional, total sensory tea experience offering a playground for your senses A key in Paromi’s approach to assisting restaurant and foodservice operators is an understanding that tea offers a wide variety of beverage menu solutions. “In many cases, operators are already frothing milk for their coffee service,” Paul Rosen, Paromi’s CEO added. Many of these same operators are surprised to find out that the very same frothed milk can be combined with tea to create something truly magical; a new story and signature items for your waitstaff team to upsell. A good example is using Paromi’s new micro ground teas which are ground down to a matcha-like consistency. A quick, delicious Tahitian Vanilla Rooibos Latte or a Hong Kong style milk tea can be made with an English Breakfast base. “We’ll work with you to create a tea program that

enhances your concept,” added Paul Rosen. With Paromi’s guidance many restaurants and foodservice operators have found that the potential for tea to maximize profits has grown far beyond the end of the meal. “We are working with bar management to create an entirely new generation of cocktails that in many cases even include both coffee and tea in the same drink with a shot of espresso being added to an infused tea-based cocktail,” Paul Rosen added. The Rosen brothers have partnered with food service customers in using tea to add creativity to their menus. From tea infused pancakes and ice cream to stir-frys, compound butters, and brines , the Paromi team has many creative suggestions to offer. “We have collaborated with a number of chefs to create new signature items including tea-infused biscuits

We have seen so much change in the sophistication of dining patrons from quick serve to white table cloth dining and tea is one of the last items to adapt to those changes,” said Gregg Rosen, President, Paromi Tea made with our Chamomile Lavender blend,” Gregg Rosen added. In order to accomplish their goal, the Rosen Brothers have set out on a worldwide journey to source both the highest quality teas with the caveat that they can in fact, be embraced by the American dining palette. Among those finds has been Paromi’s introduction of Matcha tea. Matcha is a tea made from finely ground pow-

der of specially grown and processed green tea leaves, otherwise known as Tencha. It’s most famously produced in Japan. Because Matcha powder embodies the ground tea leaf in its entirety, it contains more vitamins and nutrients than loose-leaf green tea. “These tea leaves are carefully shaded to create a tea that becomes very nutrient rich and flavorful with truly incredible color taste and smell.

Many people are looking for coffee alternatives and this hits the spot,” Paul Rosen continued. Paromi also understands the challenges of a waitstaff working at full capacity. So among their goals has been to make the addition of a high quality tea program seamless. To accomplish that, they have introduced a new line of individually-wrapped, biodegradable sachets. “This enables the operator to deliver a premium experience with ease. There’s no extra time or equipment needed,” Gregg Rosen explained. In today’s world of specialization, restaurateurs and foodservice operators have come to rely on experts on everything from beef, seafood and produce. Now Metro New York and the nation’s foodservice professionals have a dedicated source for reinventing how they utilize tea: The Rosen Bothers and Paromi Tea.

November 2019 • Total Food Service • www.totalfood.com • 7

NEWS

EVENTS

3 Shows, 1 Badge: The International Restaurant Show, Healthy Food Expo And Coffee Fest To Be Held In NYC March 8-10, 2020

rom March 8-10, the 27th International Restaurant & Foodservice Show of New York will be co-located once again with Healthy Food Expo New York and Coffee Fest at the Javits Center in New York City. This three-day event will be the gathering place for thousands of restaurant, foodservice, and food retail professionals who will have access to all three events offering the largest food & beverage experience in the Northeast. For the best savings, register before rates increase on February 2nd. “Registration is now open and we invite those in the industry to take advantage of the three most insightful days of the year. This is the perfect mix of solutions for restaurant and foodservice professionals all under one roof to find thousands

of new products for food industry buyers including everything from restaurant equipment to plantbased proteins and the newest specialty coffees and teas,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Group. “Register for one and have access to all three with just one badge. This is a perfect synergy of events, giving our attendees and exhibitors access to new opportunities to find new products, become educated on various important issues and network with industry leaders.” The 2020 International Restaurant & Foodservice Show of New York will provide thousands of industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events including Hip Sip Battle of the Mod-

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ern Bartender, Rapid Fire Challenge, and hundreds of leading vendors and purveyors dedicated to serving the restaurant & foodservice community. The education program will offer seven tracks including sessions on Bar & Beverage, Building a Winning Team, Hot Topics, Marketing & Social Media, Health & Diet, and Operational Excellence. The special events being planned include Culinary Demonstrations on Center Stage, the presentations of the Torch and Beacon Awards, the Foodservice Council for Women, and several paid workshops. For more information, visit www.internationalrestaurantny.com. Coffee Fest attracts café & restaurant owners, coffee roasters, and anyone interested in growing their specialty coffee & tea business or career. Coffee Fest attendees can discover product trends, network, and build on what they know through seminars and hands-on workshops. In addition, the Latte Art World Championship Open will be held featuring 64 of the best latte artists from around the world in head-tohead competition. For more infor-

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman Contributing Writers Warren Bobrow Morgan Tucker Fred Sampson Joyce Appelman Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Alfred Portale photo by Pat Dunford

continued on page 102is published Total Food Service ISSN No. 1060-8966 monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2019 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

mation, visit www.coffeefest.com. Healthy Food Expo New York will bring attendees access to the latest healthy products from organic, vegan, gluten-free and allergy-safe to hormone-free, non-GMO, plantbased, low-sodium, low-fat, and more. Attendees will be able to enjoy samples, demos, education

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

NEWSMAKER

Robert Gordon VP, Workplace Services, American Express • President, SHFM

obert Gordon is the Vice President of Workplace Services at American Express. Robert joined the company in 2014 from Marsh and McLennan, where he oversaw the Dining and Conference Services operations. There, he led an RFP that changed vendors and increased customer satisfaction scores by 20%. Before that, Robert was the Executive Director at Columbia University where his responsibilities included oversight of the Event Management (UEM) team that supported students, staff, as well as competed with the largest NYC caterers for external events. Robert also worked at Memorial Sloan Kettering Cancer Center (MSKCC) where he was responsible for all retail and culinary operations. At MSKCC, Robert received the Food Management Magazine Trendsetter award for his efforts in renovating the gift shop and creating an exciting destination for visitors, staff and patients. He also started the first intranet website for the company. Earlier in his career, Robert worked at various major financial institutions such as Merrill Lynch, JPMorgan and Bankers Trust. Where did you grow up? How did you get involved in the industry? I grew up on the south shore of Long Island in a town called Oceanside. Who or what sparked your love of the restaurant/foodservice industry?

You get a lot out of [an SHFM membership]. The way we set ourselves up allows us to address each segment of the Hospitality world. Whether you’re a vendor, marketing company, contractor or client liaison, there’s something for everyone. I started like many other people doing catering gigs on the weekends for extra money. I was enamored with the culinary side of the work and it began to draw me in. Where did you go to college, and how did you end up in our industry? It’s an interesting story. I went to Towson State University in Towson Maryland, and graduated with a BS in Mass Communications. But I clearly remember our President Hoke Smith congratulating the class, and telling us it was a difficult time to find a job. After having my resume done (reading almost completely F & B) and going on an interview at a radio station for a salary that wouldn’t allow me to get to work, I decided to stay in Baltimore and look for work in the Hospitality field. Can you share your career track from there? I started out working as a restaurant supervisor in a privately owned hotel in Baltimore The Tremont Plaza. I then wanted to come back home so

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I went to work for the person I used to acer with full time. He was opening a new concept restaurant. Italian and Mexican, called Viva Loco. After trying something new for a year, I came back to hospitality when I found the B & I world. My first job was with Lackmann Food Service at Banker’s Trust. After that I worked self op for JP Morgan, where I was until we moved to Aramark as our outsourced vendor. I stayed with the group for almost 7 years in total before I was recruited to lead the team at Merrill Lynch’s World Headquarters for Sodexo. After this role I moved among other noncommercial food service segments. I spent almost 5 years at Memorial Sloan Kettering Cancer Center, leading their retail operations. My next job was at Columbia University where I ran the events team for the entire campus. I was the Executive Director of University Event management (UEM) and we handled events of all sizes and complexities. From World Leaders forum and graduation, to alumni events and catered functions all throughout the Morningside

Robert Gordon, Vice President, Workplace Services, American Express and President, SHFM

Heights Campus. I then found myself back in B & I at Marsh & McLennan Cos.as the client liaison for Dining and Conference Services for the Northeast. This brought me to my current role at American Express where I lead the WorkPlace Services function for the Global Real Estate and Workplace Experience Team. Who were some of the mentors that had an impact on your career? I’ve had the good fortune for working for several industry icons. I started working with Joe Decenza and Linda Tucker and Bankers Trust, then at JP Morgan I worked for Hans Mader and Bob Berg, two gentlemen that showed me the art of fine dining. I also worked under Fred Broderson’s leadership when I was at Merrill Lynch. I mentioned all these people in my speech this year, but the story I told was about Tom Lackmann and the lessons I learned on having and more importantly delivering services with a Hospitality Spirit.

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

FIORITO ON INSURANCE

Protection For All Of The Potential Business Losses Mother Nature May Bring

ast winter’s storms and cold weather patterns resulted in over $3 billion in insured losses in United States, according to the Insurance Information Institute’s (III) study of 2018 natural catastrophes, and as of October 8th, there have been 10 weather related disaster events in 20191 so far. With the winter months just around the corner, it’s important for hospitality businesses to examine their insurance coverage in advance to ensure they are adequately protected. Commercial property and casualty insurance policies almost always include “direct loss” insurance. In insurance policy language, “direct losses” refer to any damage immediately inflicted by a disaster, accident or other event, known in insurance language as “perils.” If a blizzard damages a roof, a direct loss would include damage to the structure, as well as to equipment, furniture, inventory or other items inside that could have been damaged as a result. Fire and smoke damage would count as a direct loss. So would theft, or a car crashing through the front window. However, often times, “indirect losses” can be more damaging to a com-

pany, such as losing several months’ worth of income as a result of physical damage caused by a weather related event. Often referred to as “consequential losses” in business insurance policies, indirect losses are not inflicted by the peril itself but describe losses suffered as a result or consequence of the direct loss. Business interruption is one of the most common examples of an indirect loss. If the blizzard damages the roof of a storefront, not only are there the rebuilding costs, but the business cannot operate until the damage is fixed. Income lost during the rebuilding, as well as customers lost as a result of the down time,

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would represent an indirect loss. This is why it’s critical to review insurance policies to understand they include indirect loss insurance and, if not, to secure business-interruption and additional types of necessary insurance coverage for your business, such as the following: • Contingent business income coverage: What if your business isn’t impacted by a storm, but a key supplier of your business goes down due to a storm and as a result your business can’t meet demand? Contingent business income coverage can bridge these gaps.

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

• Flood coverage: It’s important to understand that most business property policies exclude flood coverage. In addition, businesses typically buy minimum flood coverage limits, but don’t consider that floods can come from even minor storms or no storm at all. • Cyber liability coverage: Beware of post-storm cyberattacks. Phishing and email scams that include malware are known to increase poststorm, when companies are more vulnerable to cyber intrusion and attack. Consider cyber liability coverage if you do not already have a policy in place. Don’t forget to examine deductibles. What type of deductible do you have on property coverage – a

and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212338-2324 or by email at robert.fiorito@ hubinternational.com.

percentage or flat deductible? If your business has a lot of locations, occurrence or percentage deductibles could potentially be more costly. Additionally, many policies will have lower deductibles for wind and hail events than for a named storm. Speak to an experienced insurance broker to ensure you are prepared for the 2019 winter season and the potential losses it may bring with it. 1. http://ncdc.noaa.gov/billions/

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

NEWS

CULINARY EDUCATION

The Institute Of Culinary Education Announces New Demo Series With Prominent Chefs

he Institute of Culinary Education (ICE) recently announced a new event series designed to inspire students, alumni and the industry. ICE’s Elite Chef Series will bring some of the world’s most prominent and respected chefs to ICE to share the stories behind their illustrious careers, while leading a demonstration of one of their signature recipes or techniques. They’ll highlight their approaches to food and respective styles in an intimate setting conducive to career-inspiring conversations, making themselves available to the next generation of chefs in a more accessible setting than their restaurant reservations. Priority registration will be provided to ICE students and alumni and the remainder of the seats will be released to the general public for each event. “ICE is always looking to enhance our programs and bring unique resources and experiences to our students and the larger food community,” said Rick Smilow, ICE president and CEO. “The culinary mastery and artistry these chefs demonstrate will no doubt be inspirational to our diploma program students as they move forward in their studies and careers.” The series kicks off on October 15, 2019, with Nicolas Sale, executive chef at Ritz Paris, home of two-Michelin-starred restaurant, La Table de L’Espadon, and one-Michelin-starred Les Jardins de L’Espadon. He’s earned one and two stars at four restaurants throughout France, after gaining ex-

The Elite Chef Series will bring chefs like Nicolas Sale, Paul Liebrandt and Frederik Berselius to the school’s New York City campus

perience with chefs Pierre Gagnaire, Alain Senderens, Philippe Legendre and Marc Marchand. Chef Nicolas will demonstrate his authentic and creative style, sourcing the highestquality products for contemporary interpretations of French traditions. On November 13, ICE will host Chef Paul Liebrandt, who will share how he combines classic techniques with his avant garde, contemporary and graphic-visual style. Chef Paul is best known for his most recent position as executive chef at Corton in Tribeca. There, he earned two Michelin stars and a three-star review from The New York Times, which called him “a high priest of hospitality.” Chef Paul’s experience extends to The Elm, Atlas, Bouley Bakery, Papillion and Gilt in New York City, preceded by work under Pierre Gagnaire, Jean-Georges Vongerichten, Raymond Blanc and Marco Pierre White in London and Paris. He

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has earned accolades from Food & Wine and Esquire and was featured in an Emmy-nominated and James Beard Award-winning HBO documentary, “A Matter of Taste: Serving Up Paul Liebrandt,” in 2011. He published “To the Bone” in 2013 and launched Crumpet Consulting this year. Fredrik Berselius, the Swedish chef and co-owner of Aska, the Nordic concept that has earned two Michelin stars and acclaim from Bon Appetit, Eater, Grub Street and The New York Times, will join ICE’s series on December 11. Chef Fredrik’s earlier experiences in New York include work at Aquavit, Corton and Per Se. His first cookbook, “Aska,” was released in 2018. Chef Fredrik will demonstrate a dish that showcases his fusion of Scandinavian influences with regional, seasonal ingredients that combine elements of nature, design, candor and ambition.

“Culinary greats have the potential to shape students and young chefs’ future careers. The success reached by those at the highest level can be an inspiration to those at the beginning of their culinary journeys. Here, chefs will take a moment to personally identify with the students and influence them in one of the most formative periods of their lives,” said Barry Tonkinson, ICE director of culinary research and development and co-creator of the series. In 2020 ICE will host chefs Daniel Boulud, Abram Bissell of The Modern and others. Visit https://www.ice. edu/newyork/events for a calendar of Elite Chef Series events and to reserve limited seating, as demand for the series indicates that the first three demonstrations will likely sell out. Learn more online at ice.edu.

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

INDUSTRY PERSPECTIVE WITH FRED SAMPSON A Classic Case Of Unintended Consequences

e sometimes forget an issue that once received front-page coverage, and later wonder what its impact was as well as its present status. This column is an attempt to do that. It has been years since Candace Lightner, founder of Mothers Against Drunk Driving (MADD), set out to change America’s view on its drinking habits, which included drinking under the influence and unlimited teenage drinking, as we knew it. While the above were the most visible issues, many more have and are still affecting the beverage alcohol industry in general. For retailers, hotels, restaurants, taverns, and package and convenience stores, the burden of enforcement has been a top priority. By 1983, MADD had become the focal point of a nationwide movement to curb irresponsible consumption of alcohol. Candy Lightner, the nonprofit organization’s leader, appeared on every type of media, from morning shows to Face the Nation, Meet the Press, and (I believe) 60 Minutes. She had testified before congressional committees, and branches of MADD were popping up throughout the United States. State legislatures were being inundated with laws which would change the hours of sales, reduce blood alcohol content (BAC) limits, return the legal purchasing age from 18 to 21, and dramatically increase the penalties for those found guilty of driving while under the influence.

Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began

One of their objectives was and still is the DUI issue. Since most of the tragedies involved driving, beer consumption was the number one target, being considered the gateway beverage. A recent story in The Wall Street Journal by Carol Ryan spells out how brewers are dealing with this potential obstacle and how consumers are reacting. Let’s first start with the products’ names: “non-alcoholic,” “no alcohol,” and, in many instances, patrons will ask for “NA.” Despite what one might think of as a negative, The WSJ story made this comment: “Heineken, the world’s second-largest beer maker after Budweiser owner AnheuserBusch InBev, said that its flagship brand had its best performance in more than a decade in 2018. It sold 7.7% more beer, partly thanks to demand for its booze-free Heineken 0.0 range. Launched in the summer of 2017, sales of the no-alcohol beer are growing at a double-digit clip. Counterintuitively, the product is helping rather than eating into sales of the core Heineken brand.” The article went on: “Heineken and AB InBev have had to hunt out new sources of growth in a flat global beer market. Craft brews have been one bright spot. So have no- and low-alcohol products, which are selling well as consumers become more mindful of their alcohol intake. Although these items are still a small part of the market—just 5% of beer volumes worldwide—the category has grown

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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

at 3.9% on average for the past five years compared with a stagnant beer sector. That explains AB InBev’s ambition to generate at least one-fifth of its global beer sales from low- or nobooze brands by the end of 2025.” Ever since prohibition, there have been efforts by various brewers to produce an acceptable low-alcohol or no-alcohol beer, but there was no motivation to pursue it marketwise. The successful efforts of MADD have become a game changer. As for public acceptance, most fullservice food establishments offer it, and some offer both domestic and imported brands. Supermarkets and package stores carry many labels. Again quoting The Wall Street Journal article: “It will take time for improved recipes to really take off. But low-alcohol beers help brewers win back drinking occasions that they have lost to soft drinks in recent years; soda companies have benefited from stricter drunken-driving rules and taboos around lunchtime drinking, for

example. Today, one in five low- or no-alcohol products sold is replacing a soft drink, according to a survey by brokerage UBS.” Today’s consumer is being bombarded by advertising aimed at their health. Take, for example, decaffeinated coffee. It first showed up as a syrup, and the general consensus was that it would never make it. Today, every public eating establishment has the pots with the orange lid. Servers will invariably ask, “Regular or decaf?” It not only affected the coffee industry, but the soft drink industry as well. I’m not suggesting that the brewing industry will try to sell their product as a medicine, but they may produce a product that will be favorable and safe. I believe they will. I hope so; I happen to be an “NA” consumer. As for Candy Lightner, and I quote: “I didn’t start MADD to deal with alcohol. I started MADD to deal with the issue of drunk driving.” You certainly could call what has happened one of the unintended consequences of all time.

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

THOUGHTFULLY CURATED

WITH LMT PROVISIONS

Often Imitated, Never Duplicated

ear after year, countless new faces from the US market travel to international trade shows. It’s invigorating to connect with partners in new and creative environments and equally encouraging to witness the growing interest in global connection firsthand. While most descend upon HostMilano to walk the aisles of the most distinguished and refined foodservice trade show in the world, to see equipment advancements and make new acquaintances, I made this trek for two reasons – il culatello and Sambonet. Ninety minutes outside the city of Milan, you will discover an aweinspiring display of craftsmanship with deep connection to history and

terroir. At Antica Corte Pallavicini, amongst the former ruins of a castle, Michelin celebrated Chef Massimo Spigaroli and his family are restoring a culinary sanctuary that his great-grandfather once farmed. After two decades of extensive restoration, the curing ‘Cellars of the Corte,’ which house the most prized and expensive charcuterie in the world, are now open to visitors. The onsite farm is producing all the cuisine served to visiting gourmands who have the privilege of staying at this Relais & Chateaux destination. On a chilly October, walk these grounds and find late-season squash blossoms alongside small beds of waxy pepper varietals destined for dinner service that same evening. It’s an unmatched experi-

18 • November 2019 • Total Food Service • www.totalfood.com

ence – brought to us by colleagues who truly understand quality. Which brings me to Sambonet, yet another one of Italy’s active displays of mastery in craftsmanship with a deep connection to history and terroir. The Sambonet factory is located just an hour west of Milan. Just a few short years ago the tabletop world became inundated with vintage-inspired cutlery. Heralded by the farm-to-table movement, a worn-out appearance of flatware seemed to confirm to guests that a more authentic homestead dining experience was to come. Around the same time flatware manufacturers began producing “vintage” cutlery in volume, Sambonet introduced an aesthetic against the grain of a worldwide movement: Antico. While

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

a vintage appearance is created by a proprietary stone tumbling process, Sambonet’s alternative treatment is achieved with a proprietary ceramic sand mixture. Finer in every sense

continued on page 92

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

MODERN TECHNIQUES

WITH RONALDO LINARES

Aligning Through Leadership

Ronaldo Linares is CEO of Ronaldo Linares LLC, an Empowerment Coach

ligning through leadership, the way leading should be. Becoming a wartime general during peacetime. Such a powerful statement, it translates to lead as if you are in a battle but lead your team as if it was peacetime. Mastering this concept is key, being on your toes at all times, making sure you are 2-3 steps ahead of the game in all your decisions, always keeping constant pressure on everyone, but keeping a peacetime demeanor. It all starts getting your long term objective heard, that would be your company’s WHY. This is important, even if you are a company of 1 or a company of 1000, it all starts with that one person or domino to believe and share your WHY. I want to share 4 action steps that you could do now to inspire your team and get them aligned to the WHY of the company. 1. Your company’s vision needs to be articulated to the team consistently, this reminds them of the company’s values. As leaders we cannot keep people from talking but we can control what they say about you. As a leader it is your sole responsibility that the culture is a positive one and one that people enjoy being a part of. Articulating the companies why every chance the opportunity rises is key, and how you say it is more important. I am not telling you to read off a script, you need to speak from the

for restaurant owners. Ronaldo empowers entrepreneurs by addressing

If you are a company of 1 or a company of 1000, it all starts with that one person or domino to inspire your team and get them aligned to the WHY of the company. heart. Empathy is a word that is thrown around often in today’s social climate but a great tool when speaking or reminding the team of the companies WHY. Having tough empathy as a leader is important, and knowing the situation to use it in is key. For example, the team is coming up on a hard deadline on a project that has been worked on for months but it cannot be submitted because it lacks meat. Exercise: Write down your company’s vision, where do you see your company going? Tough empathy in this kind of situation is key, being able to tell the team that all the hours spent on the project were not efficient and resulted in a poor outcome but this is a learning experience and a great chance to look deep into the problem. Break down what went wrong and explain it to the the team. Assign problem solving solutions to the issues and circle back on it. Showing that you care is important but as a leader with empathy it will come across stronger.

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

their health through proper nutrition while growing their business in the food industry. Ronaldo has showcased his Cuban-inspired, passioninfused culinary style on Food Network’s Chopped, BBC America’s cross-country chef competition “Chef Race,” appearances on Better TV, Fox News and Telemundo, along with being a featured chef and speaker at live events including the Food

2. Bring your team in when making important decisions, you hired them so utilize them to grow the company. This gives empowerment to the team and it builds unity. Huge believer in communication, especially when creating changes to the company. This is a great chance to showcase the inspirational leader you are, some people might not want to incorporate the team when making the big decisions due to ego or they don’t want to look weak. A great way to set yourself apart in this situation would be your presence, a leader’s physical appearance is key, the walk, how they articulate themselves, clothing, grooming,etc. This is where you create that subtle separation, so when you are standing in front of your people the message is heard louder, the belief is stronger, and the culture grows. Exercise: Write down 1-3 important decisions that are on the horizon? 3. One of the keys is to coach

Network’s “Food & Wine Festival”, and industry conferences. Ronaldo can be reached at ronaldoscocina@gmail. com or by visiting ronaldolinares. com

your employees, mentor them, build their self-esteem, it provides instant feedback and the employee is always looking to improve. This has a ripple effect on others, if they are going to talk about you let it be positive. While in the Marines I was fortunate to learn from great leaders, a constant among them was the feedback I received when my actions where good or bad. It gave me a sense of belonging, that I was a part of something much greater. It made me feel that I was a key component of the overall mission. Taking those lessons with me post military have been a key to building strong teams that look out for each other and understand that working as a team is

continued on page 88

A Full Line of Superior Cooking Oils, and of course the Most Amazing Mayonnaise! Some would call Chefler CEO Michael Leffler’s passion for quality “obsessive.” Leffler himself has always seen it as the natural force that has driven his quest for perfection. At Chefler Foods, we aim to not be just a source, but a resource. With a talent for problem-solving and a “just-in-time” business model, our goal is to be both a purveyor of top quality products at affordable prices, and a supplier of solutions. Mike’s Amazing Mayonnaise is Leffler’s signature brand. Made from scratch onsite at his state-of-the-art facility, Mike’s Amazing uses only the highest quality vegetable oil and the freshest eggs and contains the perfect balance of vinegar, lemon juice, real sugar, and natural spices. It’s formulated to be “Extra Heavy,” so it won’t separate when you use it in any recipe. From one Chef to another, don’t try any other! Official Mayonnaise and Vegetable Oil of the New York Yankees!

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Mike Leffler, CEO

cheflerfoods.com • 800-506-1925 • 400 Lyster Ave. Saddle Brook, NJ 07663 November 2019 • Total Food Service • www.totalfood.com • 21

MIXOLOGY

WITH WARREN BOBROW

Vodka Is Dead And Gin Is In!

in is huge in Berlin! Really. Especially Spanish Gin. At the recent Berlin Bar Convent I discovered that vodka is dead and gin is in! The favorite way to enjoy gin in Berlin is the classic gin and tonic, but that is where the drink that we know in the USA and the one in Berlin differ. European drinks do not use corn syrup tonic water which is sickeningly sweet. The stuff in your drink gun usually is made with high fructose corn syrup. Not only is this stuff unhealthy, but it will ruin your gin and tonic. The sugar level is much different in Europe because they use cane sugar tonic. This is a premium product in the USA, but the usual tonic in Europe. Why is that? Corn is king in the USA. It’s cheap, it can be diluted and it’s very sweet. Why is sweet so important? Well, that’s what I’d like to know! The gins that were most popular were Spanish gins. How does a Spanish Gin differ from the English or Botanical style of gin? First of all, botanical gin is herbaceous, Botanical gin does have a deeper aroma and herbal quality. English gin is bone dry or it should be. The botanicals should lurk in the background, not overpowering the delicate floral quality of the gin. Spanish gin on the other hand is way out stuff. There are notes of rosemary, cedar, lemon, stone fruits and freshly cut grass in evidence.

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

Spanish gin tends to be more assertive in the glass, the ABV rolls in at around 50% alcohol or more. Sometimes gin of this strength is called Navy Gin, but here in Spain, it is

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

just called Spanish gin and it is just about the hottest thing in the drinking world right now. I’m sure that your liquor purveyor can rustle you up a few bottles to taste. One of my favorites is Mahon. Mahon is wildly different from the industrial gin that lurks in your speed rack. It is lively in the mouth with aromatic bursts of lemongrass and freshly cut flowers. It is not sweet in any way, quite the opposite in fact with savory and salty elements in evidence. The way that they make tonic-gin in Berlin is quite close to the way I’ve had it in Spain. A large wine glass is used, think a Burgundy glass. To this large glass, add at least eight cubes of ice. From the method that I noticed, which is pretty close to the way that I make my tonic and gins, the Germans rub the inside of the glass with lemon zest. I didn’t see any limes in Germany so they may well be an American invention! To the lemon zest rubbed glass with the ice cubes, pour a 6 oz. bottle of European gin, think Fever Tree or Schweppes, but make sure the Schweppes is made with cane sugar. It will cost more. Your purveyor may only carry the corn syrup version. You must pass on that one. Try to find Q Tonic water, or maybe your specialty soda dealer has a cane sugar-based tonic that they can load into your drink gun. It’s important and this little detail raises the bar. This method of pouring the gin

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

into the tonic is essential. I know, it’s the reverse of the way you do it now, but no one said that learning was going to be the way you’ve always done something. So… We have a lemon zest rubbed Burgundy glass filled with 6-8 cubes of ice. Then pour the tonic water into the glass. Pour the gin over the tonic and stir, stir, stir until the ice tinkles in the glass. Now comes the fun part, the garnish. Spanish T&G’s (Tonic and Gin) will show off the quality of the ingredients. I’ve seen everything from slices of Spanish Ham wrapped around large cubes of ice, to crusts of sea salt dusted dehydrated citrus fruits. The salt will help make your guest thirstier, which as you well know translates to higher sales. And make sure you always put a glass of water down on the bar first, even before you baffle your guest with all those new and exciting varieties of Spanish Gin. Several Spanish Tonic and Gin recipes… The Galicia Tonic and Gin. This is a small but exciting tonic

continued on page 86

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

SPOTLIGHT ON

TOP WOMEN IN METRO NY FOODSERVICE AND HOSPITALITY

Amelia Ekus Area Manager, NYC Region, Guckenheimer

melia Ekus has been surrounded by culinarians and hospitalitarians since birth! She grew up in Hatfield MA, in a house constantly hosting both social and charity dinners, filled with cookbook authors, chefs, and restaurateurs. This influence led Amelia to graduate from NYU, with a concentration entitled “Activism in the Food Industry” and a minor in Social Entrepreneurship. While working as a manager at rising star restaurants dell’anima and L’Artusi she quickly demonstrated a vision toward philanthropic and environmentally sound practices, and created the position of Director of Community Development for the restaurant management company, Epicurean Management. After five years with Epicurean, Amelia went back to the service floor and managed Jonathan Waxman’s West Village staple, Barbuto. Amelia was then recruited by one of her customers to be the head of Food + Beverage for Neuehouse, a private membership community where she integrated her love of the arts into day-to-day service. Amelia’s pursuit of the creative then brought her to Twitter, where she began as General Manager for Guckenheimer. She reveled in the

unique opportunity to test out concepts in an environment that values innovation through experimentation. She then developed the role into Senior Food Service Director and opened accounts in the New York and New Jersey region. Now, Amelia is an Area Manager in the NYC Region. She is a member of the New York Women’s Culinary Alliance and the James Beard Green. Amelia was named one of Eater’s 2017 Young Guns, an honor bestowed upon the brightest up and coming talents in the Food Industry in the USA. She has been recognized for her work building the Corporate Cafe for Twitter in Business Insider, Food Management Magazine, Specialty Food Magazine, BizWomen Online and by TFS as one of the Top Women in Metro New York Food Service and Hospitality. As a child, was there someone that had an impact on you getting into the business? My mother and sister run a literary agency and PR firm for cookbook authors and chefs, and I began working at my father’s barbecue restaurant at age 14 as a busser. My step-dad was constantly entertaining. I was surrounded by food and service. My favorite chore as a child

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

was to set the table and do flower arrangements for dinner parties! I learned about work ethic, ownership and respect as all of my family were entrepreneurs.

ception of corporate dining. Steve Zagor, one of my professors at NYU, continues to be a mentor. He shared his extensive experience, wins and losses, and he taught in a way that was exciting and creative. He pushed us to think like business owners instead of students. I still call on him for advice.

Can you talk about some of the mentors along the way that had an impact on your career? I have been lucky to have so many continued on page 100 people who have supported and taught me. First and foremost, I call my family when I want to celebrate a win or face a tough situation. G u c k e n h e i m e r ’s CEO, Helene Kennan, became a mentor before I worked for the company, through our involvement with the Women’s Chefs & Restaurateurs group where she was then president. Helene helped me realize that restaurants were not the only place where quality food and service could be delivered. She opened my mind to the challenge and now I am committed to Amelia Ekus, Area Manager NYC Region, Guckenheimer changing the per-

November 2019 • Total Food Service • www.totalfood.com • 25

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

How Much Does It Cost To Open A Restaurant?

coach and speaker who teaches restaurant operators how to use his

trademark Restaurant Prosperity

he big question when looking to open any new business is, “How much is this going to cost me?” Which is also the question of, “Do I have enough money to make my dream come true?” Unfortunately, it’s difficult to give you a straight answer because of so many variables such as location, decór, style of food, types of equipment, quality of your furniture, etc. What I can tell you is how to get to the number for the restaurant you have in mind. Following what I teach, you will be able to answer, “How much does it cost to open a restaurant I want to own?” Here are things you must have in place so you know where you need to be. The first is a capital budget. What is the money you need to open your restaurant? For example, you have to figure out what equipment you need, what kind of kitchen arrangement you need. But to really determine this budget, you should have your menu figured out and have recipe costing cards. This will tell you how to design your restaurant. Are you going to have more grilled, or more fried items? This answer tells you what kind of equipment you’ll need. What’s the style of your restaurant? What’s the price

David Scott Peters is a restaurant

Formula to cut costs and increase profits. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters, his formula for restaurant success, or his online courses, visit davidscottpeters.com.

point? Is it a fast-casual concept that can be built out pretty inexpensively or will you have a higher-end restaurant that has real oak on the walls? What kind of tables and chairs are you going to have? High quality or value-engineered? Your area will play a big role as well. Are you buying a building or renting space? The second thing is to develop an operating budget. This is how much does it cost to operate and what will your sales be like? What is

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

your sales mix, or how much food are you going to sell vs how much alcohol? Are you 85 percent food, are you a bar and only selling 50 percent food? That answer affects your budget. You also need to determine your cost of goods sold target. Break it down into food, bottle beer, draft beer, wine and liquor. Each category will have its own target cost of goods sold. Next is your labor. Break out your labor by position. If you’re full ser-

vice, you’ll have servers, hosts, food runners, bartenders, bar backs, cooks, prep cooks, dishwashers. List out all your positions including your management team and categorize them by hourly or salary. If they’re hourly, what percentage of sales is their target? In this operations budget, you’re aiming for a 55 percent prime cost. (The prime cost formula is the grand total of your total cost of goods sold, which includes both food cost and liquor or pour cost, and total labor cost.) Prime cost covers your variable expenses for your operations budget, but you also need to include your fixed expenses, such as rent/ mortgage, loan payment, paper

continued on page 88

November 2019 • Total Food Service • www.totalfood.com • 27

NEWS

EQUIPMENT SOLUTIONS

The 5 Worst Places To Install An Ice Machine Article contributed by Easy Ice

too high, you can do severe damage to the machine, which will require expensive repairs. There are a few work environments that are notoriously difficult to control temperatures. They include: • Hot Kitchens • Outdoor Bars • Food Trucks • Concession stands • Storage sheds If you plan on installing your ice machine in any of these environments, make sure to place the machine in an area that can stay at a cool 70 degrees.

ce machines are temperamental pieces of equipment. Ice machines tend to break down more than any other appliance in your kitchen because they’re designed to run under strict temperature conditions. It’s easy to forget how hot your workplace can get as kitchen staff is scrambling to get orders out. An overly hot machine can lead to several problems, including a lower ice production rate (the amount of ice your ice machine drops in 24 hours) or break down altogether. What Do Ice Machines Need? Ice machines require specific internal temperatures to run effectively. All ice machines work best when the incoming water is around 50 degrees. For air-cooled ice machines (which are the most common type you’ll find), you’ll also need to supply an ambient air temperature of 70 degrees. When these temperatures go up, your ice machine works harder and longer to produce a batch of ice,

which means your ice machine will produce less ice in 24 hours. We see it all the time. A business owner buys a perfectly sized ice machine to meet their ice needs, only to discover it’s not producing enough ice come summertime. The ice machine is working just fine, it’s just fighting against the higher temperatures to produce a batch of ice. Below are some of the worst plac-

es to install an ice machine. Areas Without Temperature Control If you plan on owning an ice machine, one of our biggest recommendations is to install it in a room with temperature control. Without it, your ice machine’s production rate will rise and fall with the indoor temperature. If temperatures are

An overly hot machine can lead to several problems, including a lower ice production rate (the amount of ice your ice machine drops in 24 hours) or break down altogether. 28 • November 2019 • Total Food Service • www.totalfood.com

Areas with Low Ventilation Ventilation is another factor you absolutely must consider when installing an air-cooled ice machine. Ice machines give off a lot of heat, and if you have an air-cooled unit (which is very likely), you’ll need plenty of space for that heat to go. Areas with no ventilation trap heat emitted from the ice machine until it’s eventually pulled back into the unit. This is what we call a microclimate, where the area directly around the ice machine is much hotter than the surrounding ambient air. Microclimates can be very hard to detect because the heat lingers around the ice machine while the rest of the room is perfectly cool.

continued on page 90

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

TREND TALK

WITH JOYCE APPELMAN

Sweet 16th Anniversary: “A Second Helping of Life” Event Coverage

t Chelsea Piers last month, SHARE, the New York Citybased national nonprofit that supports the community of women affected by ovarian and breast cancer and their loved ones, celebrated the 16th Anniversary of A Second Helping of Life, with the annual tasting benefit that featured 27 of New York City’s celebrity women chefs paired with ‘celebrity’ women sous chefs from theatre, television and print media. Hosted by ABC 20/20’s Amy Robach, herself a breast cancer survivor, the event honored Sandra Lee, television chef and star of 2018 documentary Rx: Early Detection, A Cancer Journey with Sandra Lee, for her work in the national expansion of access to affordable breast screenings, and Andrea Jung, President and CEO Grameen America, for her work in the cancer community.

Joyce Appelman, is the Director of Public Relations and Special Events for Total Food Service and previously the National Communications

“Volunteering for SHARE is an honor. Being in the restaurant business, I feel that I have a commitment to the community around me and so does SHARE. Each year they make a difference in the lives of thousands of women with breast and ovarian cancer,” said Barbara Sibley, Executive Chef of the event. “The Second Helping of Life Benefit is also important because it is inspiring and empowering to see all the fabulous women chefs and celebrities that come together to support SHARE and their mission. In fact, I bring my daughter every year!” For over four decades, SHARE has provided dedicated, experienced support, and in the last year alone, touched over 190,000 people with their programs. “When SHARE’s executive director approached me in 2003 about creating a fundraiser with guest chefs, my first

(L-R) Joyce Appelman, Melba Wilson, Sandra Bookman, Magee Hickey

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

reaction was to make it about women chefs stepping up to help other women impacted by cancer. Adding guest celebrity sous chefs provided a way to get more women involved and give the event a fun spin. We all know at least someone- or sadly more- who has been diagnosed with breast or ovarian cancer. Little did I know I would be reaching out to SHARE for support when I faced by own breast cancer diagnosis in 2009. What SHARE does to help women – and their loved onesthrough a difficult time is so valuable,” said Melanie Young, author, radio host and breast cancer survivor. To date, “A Second Helping of Life” has raised close to $6.5 million for SHARE. This year’s event raised over $500,000. The participating women chefs included:

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

Barbara Sibley, La Palapa Cocina Mexicana; Nasim Alikhani, Sofreh; Alison Awerbuch, AK Catering; Rebecca Charles, Pearl Oyster Bar; Alex Guarnaschelli, Butter; Abigail Hitchcock, Camaje; Sara Jenkins, Porsena; Kiersten and Krista Gormeley, Shaka Bowl; Donna Lenard & Preston Madison, Il Buco; Carly Nelson, The Norwood Club; Mina Newman, Sen Sakana; Sawako Okochi, Shalom Japan; Alex Raji, Txikito; Surbhi Sahni, Saar NY; Anne Saxelby, Saxelby Cheese; Amy

The chefs and sous chefs that came out to support for A Secong Helping of Life was impressive.

Scherber, Amy’s Breads; Ivy Stark, El Toro Bianco; Jelena Pasic and Dardra Coaxum, Harlem Shake; Simone Tong, Little Tong; Melba Wilson, Melba’s The participating women pastry chefs included: Carol Becker, William Greenberg Desserts; Jessica Craig, L’Artusi; Fanny Gerson, Dough, La Newyorkina; Sarabeth Levine, Sarabeth’s; Abby Swain, Temple Court The women celebrity sous chefs included: Executive Celebrity Sous Chef Tamsen Fadal, Anchor PIX11 News; Brenda Blackmon, Television journalist; Sandra Bookman, Anchor WABC-TV; Melissa Clark, The New York Times; Audrey Flack Marcus, American Artist; Sara Gore, Host NBC New York Live; Donna Hanover, CUNY TV Correspondent; Magee Hickey, WPIX News Re-

Andrea Jung accepting her honorary award

Host Amy Robach addresses the crowd

porter; Jennifer Gould Keil, Reporter New York Post; Lisa Ann-Marchesi, Television Personality and Entrepreneur; Sara Moulton, television personality, author; Debra Monk, Tony and Emmy Award winning Actress; Karen Page, Author; Joanna Preuss, Author; Carol Anne Riddell, CUNY-TV reporter/host; Laila Robins, America stage and television Actress; Daphne RubinVega, Tony Award-nominated Actress; Linda Simidian, Producer, Good Day

New York; JoJo Starbuck, Olympic figure skater; Teresa Reichlen, principal dancer, NY City Ballet; Valerie Smaldone, Radio Host; Joyce Wadler, Writer/Humorist; Derina Wilson, IFBB Pro Veteran wine and spirits journalist and radio host David Ransom curated the wine, spirits and beverages from sponsors including: Banhez Mezcal Artesenal, Bode-

gas Taron, Empress, Carolina Wine Brands, 1908 Gin, Folio Fine Wine Partners, Koval Distillery, Milagro, Nestle Waters of North America: San Pellegrino & Acqua Panna, Palm Bay International, Pere Ventura Cava, Il Palagio Wines, SolStars Wines, Social Sparkling Wine, Taub Family Selections, Thomas Henry Mixers, Whitley Neill Gin, The Pogues Irish Whiskey, Lunelli Prosecco, ZYR Vodka, T Salon, and Vineyard Brands.

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

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Alfred Portale Chef and Restaurateur

Chef and Restaurateur Alfred Portale

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

hree-time James Beard Award Winning chef, restaurateur and cookbook author Alfred Portale will unveil his new restaurant Portale this Fall in New York City. Located at 126 W. 18th Street in Manhattan, this exciting new addition to the Chelsea neighborhood marks Portale’s first solo venture since he joined Gotham Bar & Grill as Executive Chef in 1985. Shifting away from fine dining, Portale restaurant will be a fun, spirited and beautiful space featuring a contemporary Italian menu with a nod to Chef’s classically trained French technique which earned him five three-star New York Times reviews and a long standing Michelin star. The kitchen will feature an in-house milling program to create its own flour for house-made bread, polenta and pasta, and the menu will include an abundance of market vegetables, crudo, seasonal salads and grilled meats and fish. Chefs Jacinto Guadarrama and Adam Longworth have joined Alfred at Portale as Co-Chefs de Cuisine.

Total Food Service caught up with Alfred Portale to get a glimpse into his thoughts on the evolution of the dining world from social media to NYC neighborhoods, to the origins of his new restaurant. What led to the deal that is making the new restaurant a reality? I am of Italian descent - Sicily to be more exact, and I have always wanted to do an Italian restaurant. Years ago while I was cooking in the south of France, I developed a loose concept, and I felt that now was the perfect time to flush it out and make it into a reality. I just heard on the radio that 10,000 “Baby Boomers” a day are retiring but you are gearing up for a new project. Why did you want to restart now? Well I don’t listen to the radio (haha), and I don’t feel that I am “restarting” with the opening of Portale. This restaurant is just another chapter in my culinary career.

How have the needs of the dining public evolved and what is your read on what the Portale customer is looking for? I believe that people are generally looking for less formal dining experiences. Somewhere where the food is elevated, yet the atmosphere is down to earth. People have also become a lot more conscious of what they are eating and where it comes from. The menu at Portale reflects this by being vegetable forward, with a lot of grains, simply grilled seafood and superfoods. We are also predominantly using ingredients that are locally sourced. I remember watching you work 20 plus years ago for a story we were doing. I’ll bet you never thought about having to create something so that someone could take a picture of it with a phone? How has this world of

social media changed what you do and how you do it? The form of PR that existed 20 years ago is vastly different from what it is today. In this day and age, you simply can not ignore the importance and power of social media. In terms of changing what I do -- I don’t need to. I have many accolades that call attention to the creative plating and presentation of my dishes, and those were awarded before the notion that anyone with a smartphone can be a food photographer. You have always given tirelessly of your time to every charity under the sun. What are your thoughts on “giving back”? It is very true that chefs are involved in a lot of charitable causes. While I have given back to a number of dif-

continued on page 34

From the Portale menu: Anatra con Fichi (Duck with figs)

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November 2019 • Total Food Service • www.totalfood.com • 33

Q&A Alfred Portale, from page 33

THE FRESH ORIGINS

I believe Portale will be a destination restaurant, drawing in diners regardless of location. That being said, we also want to be thought of as a neighborhood spot [...] for both the Flatiron and Chelsea communities ferent charities over the years, I now find that I tend to focus on charities with a commitment to feeding those in need. I am currently a member of the City Harvest food council and also actively support City Meals on Wheels and Share Our Strength among others. As you look at how Manhattan and Brooklyn have evolved. What’s your read on the importance of location to the success of the new Portale restaurant and for that matter any new restaurant? People have always said location, location, location, but at the same time, there are tons of restaurants that have flourished in locations that have not always been viewed as ideal. If the concept is dependent on location -lots of foot traffic -- then it becomes more critical, but that is not the case for Portale. I believe Portale will be a destination restaurant, drawing in diners regardless of location. That being said, we also want to be thought of as a neighborhood spot, and having a location that can pull from both the Flatiron and Chelsea community doesn’t hurt. What are your thoughts on the “next generation” of chefs that you will have the opportunity to mentor and grow at Portale? Are you a CIA/Johnson and Wales fan? I am a graduate of the CIA and have

respect for it and similar institutions. Working with individuals who have graduated from culinary school is definitely a plus, but school does not replace getting really good hands on experience. What’s your approach to building a team to make the new restaurant a success? While experience is important, in some cases, what is more important is attitude, professionalism, and a true commitment to the craft - those things are almost impossible to teach. So if a candidate is lacking experience but has a good attitude, is professional, and displays a genuine desire to learn - I would hire that person. I can always teach them technical skills that are lacking. What kept you from expanding in the past to places like Las Vegas or Atlantic City? Early in my career my two daughters were still young, and it was important to me that I find the right balance between work and family life. Expanding outside of NYC would require longer workdays, lots of travel, and less time with my daughters, so I decided it wasn’t the right time for expansion. The right time presented itself in 2008 when I opened Gotham Steak in the Fountain Bleu, Miami. The original plan was to also open a

continued on page 36

34 • November 2019 • Total Food Service • www.totalfood.com

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Q&A Alfred Portale, from page 34 second location in the Fountain Bleu, Las Vegas, however, due to the financial crisis, it never came to fruition.

Market, and I plan on maintaining the relationships with its vendors that I have built over the years.

You maintained a seasonal “page three” cuisine at Gotham Bar & Grill. Will Portale do the same? At the beginning of my career, while cooking in California and introduced to Alice Waters, who is known for pioneering seasonally driven cuisine, I was incredible inspired by her philosophy. In one of her first cookbooks there is a guide that delineates which ingredients to use during each season, and I would reference it whenever I sat down to create a new dish. I actually ended up writing my own cookbook -- Alfred Portale’s 12 Seasons Cookbook -- devoted to cooking dishes that take into account ingredient availability and seasonality. Portale will have a menu that is inspired and driven by seasonality. Portale is also walking distance from the Union Square Farmer’s

What new dishes can people expect at Portale? I have created an entirely new modern Italian menu for Portale. It will feature a combination of dishes with a modern take on classic Italian preparations -- ex. Piccata made with veal sweetbreads and a roasted parsnip purée -- and in other cases more inventive dishes like foie gras tortellini. We are making all our pasta and bread in-house, and we are even milling our own polenta from heirloom blue corn. When Portale succeeds, will you consider additional venues? My absolute focus right now is with this location, but who knows what the future may hold. All photos by Pat Dunford

From the Portale menu: Tortellini with wild mushrooms, truffle, and pecorino cheese

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

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

NEWS

RESTAURANT ASSOCIATIONS

Disability Insurance: A Required Benefit By Kevin Cook, AAI, AIS NYSRA Member Services Director

ew York requires employers to provide disability benefits to employees. Disability coverage provides a cash benefit to cover lost wages due to an injury or illness that occurs off the job. There is no medical benefit attached to disability coverage. In contrast, workers’ compensation coverage provides for medical payments and lost wages.

The benefit from disability coverage is 50% of the employee’s average weekly wage, capped at a maximum of $170 per week. There is a seven day waiting period before any benefits are paid, the disability benefit kicks in on the eighth day of the disability. The benefit is paid for a maximum of 26 weeks. It should be noted that an employee can’t collect disability benefits and Paid Family Leave benefits at the same time. There are other eligibility requirements that should be discussed thoroughly with the

company that provides the disability benefit, and communicated clearly to employees. As the disability benefit is small in contrast to workers’ compensation, most employers cover the cost of disability insurance, although employers can collect a contribution from employees. NYSRA members can obtain state mandated disability coverage at a single rate of $2.70 per employee through our preferred carrier, Standard Life Insurance Company of NY.

NYSRA members also have enriched options to choose from that increase the benefit paid to a maximum of $510 per week. Please contact the NYSRA Services office for a disability insurance quote. The New York State Restaurant Association has been giving restaurateurs the power to succeed since 1935. The Association provides a platform for statewide cooperation and leadership on advocacy issues, along with valuable support services to members.

Single Rate Disability Insurance? YES. • SINGLE RATE regardless of number of employees or gender. • Enhanced coverage options available beyond the state limit. • We work with restaurants, bars and caterers.

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38 • November 2019 • Total Food Service • www.totalfood.com

The Future of the Restaurant Industry 15+ Restaurant Experts Dish on How Technology Will Transform the Industry

toasttab.com/totalfoodservice November 2019 • Total Food Service • www.totalfood.com • 39

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

MAFSI 14th 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 14th Annual Awards Dinner and Golf Tournament. Long Island’s Village Club in Lake Success proved to be a challenge to a vast array of the gifted golfers of MAFSI Region 3. The club did a magnificent job of hosting an extended cocktail hour and dinner. Kudos to MAFSI for attracting the golf community by having players play their own ball into the green after best ball play off the tee. An overflow/record crowd and their MAFSI Region 3 hosts honored Culinary Depot, M. Tucker’s Eugene Beniaminson and BSE Marketing’s Ron Rivellese. The Sholem Potash led Culinary Depot won the Dealer of the Year award. The Mosney, NY equipment and supply dealer has built a diverse portfolio of business. From

(L-R) Dan Monfort of Accutemp, Vulcan’s Joe Maresca and Jeff Hendler of Icesurance

the company’s work on the TWA Hotel at JFK Airport to a number of healthcare facilities, Culinary Depot has emerged as a national leader. The talented Eugene Beniaminson of M. Tucker was presented with MAFSI’s annual Young Lion award. The Kean State college grad has emerged as a key figure in the growth of the Singer/M. Tucker brand in Metro New York. With a background that included a stint as an equipment rep, he handles sales training for the Paterson, NJ based company. It was a special evening as the industry that has prayed for Ron Rivellese through his health battles feted

the much beloved sales executive. The SUNY/Stony Brook grad has been an integral cog in the sales efforts of Hobart and Unified Brands before embarking on a rep career with PBAC and now BSE Marketing. For over 69 years, MAFSI has proudly served the needs of 2,400 sales and marketing professionals who share an unbridled enthusiasm and commitment to the commercial foodservice industry and to the rep-manufacturer method of marketing…growing every day. MAFSI members are a major force in the 13 billion dollar equipment, supply, tabletop, and furniture segment of the foodservice industry.

TD Marketing’s Glen Tunis displayed his on-course skills

(L-R) Tri-State Marketing’s Liz Hannon and Ed Daniels of Pro-Tek

Sholem Potash of Culinary Depot accepted Dealer of the Year honors

M. Tucker’s Eugene Beniaminson won MAFSI’s coveted Young Lion award

(L-R) Day & Nite’s Matthew Sher and Michael Greenwald of M. Tucker

(L-R) Singer’s Jim Pizzutto and Steve Bongiovi flank Michael Klatman of TD Marketing

BSE Marketing’s touching tribute to Ron Rivellese brought tears to all

Ed DeFelice Jr of Bar Boy

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

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

SCOOP Tuxton China Opens NYC Showroom SCOOP hears that Tuxton China, a leading distributor of high quality dinnerware and ovenware, has opened a new showroom in New York City located on 261 Madison Avenue. The new showroom provides local foodservice operators a private and convenient viewing experience to discover Tuxton’s latest dinnerware products and tabletop solutions. Join Tux-

INSIDER NEWS

FROM METRO NYC’S FOODSERVICE SCENE

ton for their Open House for cocktails, crudities, and conversation on Wednesday, October 30th between 3pm – 6pm. For more information and to request an appointment, please contact Tuxton’s Metro NYC representative, TD Marketing Co. Inc at 732-339-3266 or sales@tdmarketingco.com

SHFM Announces 2019-20 Rising Stars SCOOP notes The Society for Hospitality & Foodservice Management (SHFM), the pre-eminent national association serving the needs and interests of executives in the corporate foodservice and workplace hospitality industries is pleased to announce its 2019-2020 Rising Stars. SHFM recognizes the importance of Young Professionals and the role they play in an organization’s suc-

One display at the new Tuxton NYC Showroom

cess and longevity. The SHFM Rising Stars Program has been established to recognize and reward individuals for their outstanding work. SHFM values the Rising Stars’ insight into potential growth solutions for years to come. In order to be eligible, participants must be employed at their member company for at least one year and be 39 years age or under. Rising Stars receive a wealth of benefits from the program including membership, participation at the National and Critical Issues Conferences and the opportunity to work with SHFM leadership to help form the future of the Society. The 2019-20 Class of SHFM Rising Stars: Amy Bendekovits, Unidine Corporation; Amanda Beni, HMG Plus; Jenna Calhoun, Massimo Zanetti Beverage USA; Alex Carow, Aramark; Chelsi Carter, Aramark; Eric Cooley, PepsiCo; Meghan Daro, The Middleby Corporation; Katie DeSimone, Compass Group; Michael DiNuzzo, New York University; Justin Drew, Unidine Corporation; Leah Gayowski, Compass Group/Eurest; Michael Menchaca, Aramark; Danielle Pedersen, Briggo; Erica Randgaard, Ara-

continued on page 44

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Scoop, from page 42 mark; Michael Shapiro, Restaurant Associates; Corey Silverstein, Flik Hospitality Group; Rachel Telschow, Sodexo; Brisbane Vaillancourt, Lifeworks/Aramark; For more information, please visit www.shfm-online.org.

Guests sampled food and drinks including beer made from leftover bread, energy bars made from leftover brewing grains, and tonic and frozen pops made with leftover whey from the yogurt making

Educating New Yorkers about Reducing Food Waste at Stop Food Waste NYC On Friday, September 27, more than 50 chefs, food waste experts and activists came together at Javits Center in New York to educate New Yorkers about what they can do to reduce food waste - approximately one-third of all trash - during an interactive afternoon of demonstrations, tastings and discussions. The free event attracted over 2,500 guests. Celebrity chef Elizabeth Falkner of Citizen Cake and Orson served as host and MC and Michelinstarred chef and Restaurant Associates president Ed Brown was one of several chefs demonstrating how SCJP_fanMAX_TF_HalfAd_NOV_P.pdf 1 10/22/19 to make dishes and beverages that help reduce waste. 10:13

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

process. Speakers included top food waste experts and activists Dana Gunders, former lead scientist for NRDC’s food waste work; activist, author and TEDx speaker Danielle Nierenberg, who co-founded Food Tank: The Think Tank For Food; and Adam Kaye, who works closely with Dan Barber at Blue Hill as chef, culinary director and educator and who co-founded The Spare Food Co, which helps chefs design waste out of the food system. The event also featured representatives from restaurants and organizations including AeroFarms, Bread Gal Bakery, Gotham Seafood, and New York Common Pantry.

Food Network Judge Helping Create American Dream Food Hall Stop Food Waste NYC event host and MC chef ElizaFalkner with a young guest

AMbeth

SCOOP says Food Network star Marc Murphy and restaurateur Levent Veziroglu are joining the Grisini Hospitality Group (GHG) venture at the America

continued on page 46

Set the table with us; it will taste better on Tuxton.

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Scoop, from page 44 Dream mall in New Jersey’s Meadowlands. The group will be opening its first stores, two coffee shops and a European-style food hall, which will be the first of its kind to open in the long-awaited American Dream. Best known for his Manhattan-based restaurants, Landmarc and Ditch Plains and as a Chopped judge, Murphy is creating 24 original concepts for Grisini by Chef Marc Murphy, including a pizza counter, bakery, creperie, pasta station and raw bar. Veziroglu, is the founder and former CEO of d.ream, the management group behind international restaurants including Saltbae, Zuma and Roka. Grisini by Chef Marc Murphy is expected to open in 2020 for lunch and dinner. In addition to the food hall, Grisini will also feature an artisanal coffee shop, and a marketplace providing retail products and packaged, prepared food for meals on-the-go. Grisini is a hospitality and entertainment company, founded in New York City with its origins in the food business since 2000. The Grisini group has operated many gourmet and organic food outlets in Metro New York. The company plans the expansion of its concepts in Manhattan immediately after the operations at the American Dream Meadowlands.

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

Angie Mar’s Butcher and Beast: Mastering the Art of Meat: A Cookbook The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this

Angie Mar

glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cut-

continued on page 48

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

Scoop, from page 46 ting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.

Chef Matthew Boudreau Brings Authentic Barbecue to Green Hill Kitchen in Greenport SCOOP hears Chef Matthew Boudreau, who helmed The Preston House restaurant since it opened, has signed on to oversee the kitchens at Green Hill Kitchen, Industry Standard and Anker for Christoph and Robin Mueller of Green Hill Hospitality in Greenport. Boudreau is also a competitive barbecue pit master, who won GrillHampton for three consecutive years and regularly receives top marks at the annual World Championship Barbecue Cooking Contest.

48 • November 2019 • Total Food Service • www.totalfood.com

One of the signature dishes at Green Hill Kitchen

He’ll be introducing authentic barbecue to the menu at Green Hill Kitchen. A Massachusetts native, Boudreau’s revamped menu will also highlight New England–inspired dishes such as hot butter lobster rolls. “It is going to be barbecue-centric, but we live in a port city so there will be a northeast, fisherman

town feel to it,” he said. “I want to create a Texas smokehouse vibe, where you walk in and instantly feel like you’re home. Casual, laid back and approachable are the key words we’re working with.” Boudreau replaces Austrian chef Wolfgang Ban. The Michelin-starred chef, created an upscale, meat-centric menu at Green Hill Kitchen that included homemade sausages, burgers and steaks. Boudreau will also tweak the menus at Industry Standard and Anker. The Sag Harbor resident has worked under James Beard award-winning chef Charlie Trotter in Chica-

continued on page 50

November 2019 • Total Food Service • www.totalfood.com • 49

Scoop, from page 48

go, Tommy Giovanni in New Orleans and as a chef for New York City institution Balthazar, where he was a part of the opening team. Boudreau went on to work at Shelter Island restaurants Sunset Beach and Vine Street Café. He also briefly opened his own restaurant, Locavore, and worked at Baron’s Cove in Sag Harbor before joining The Preston House, where he served New American fare.

Le Bristol Heading for New York SCOOP notes Eric Frechon is celebrating 20 years as Bristol Paris Head Chef. To celebrate 20 years of collaboration between the grand Parisian hotel and the three Michelin-starred chef, Eric Frechon will be serving several of his signature dishes in New York over the course of five exclusive dinners organized at the Chefs Club in early November. Le Bristol continues to celebrate two decades with its three-star chef (who has been given the

Chef Eric Frechon

honor each year since 2009) at the helm of its kitchen. The palatial Parisian hotel on Faubourg Saint-Honoré is sparing no effort to do so, crossing the Atlantic for a guest spot by Frechon in the

hip New York neighborhood of Nolita. The chef has composed a specific menu to introduce New Yorkers to his celebrated cuisine, including cult dishes such as his caviar from sologne (“ratte” potatoes mousseline smoked with haddock, buckwheat crisp with a slightly sour dressing), the blue lobster roasted in its shell with grilled chestnuts celeriac with truffle juice, pressed heads juice, and, of course, his classic bresse farm hen poached in a bladder for two, with yellow wine, crayfishes, sweets of giblets and chanterelles, crispy legs with chanterelles and roasted squash seeds. For dessert, diners will enjoy pastry chef Julien Alvarez’s now-iconic cocoa nibs nuggets caramelized with sea salt, smoked milk foam with vanilla, with cocoa nibs ice cream. Five dinners will be taking place from November 5 to 9 at the Chefs Club, which is renowned in the Big Apple for hosting chef residences. Expect to pay around US$250 for the tasting menu with wine pairings (US$175 before drinks). Reservations can be made via the site: www. chefsclub.com.

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

INTERIOR DESIGNING

WITH DALA AL-FUWAIRES

5 Steps To Proper Restaurant Lighting

ave you ever been to a restaurant so poorly lit that you had to take out your cell phone just to read the menu? Or, have you tried ordering a fresh and brightly colored salad only to be surprised at how saturated the colors look once it arrives to your table? One of the most important features of restaurant design is the lighting—not only for the customer experience, but also for the appearance of the food and drink. Whether you’re a fast casual or fine dining establishment, lighting is a makeor break-factor. That’s why we’re sharing a five-step guide to properly lighting your restaurant. One: Understand The Different Types Of Lighting Methods

Dala Al-Fuwaires, Principal of FJI, a hospitality design firm with a sweet spot for food and beverage interiors,

Generally, there are three main kinds of lighting: Ambient, task and accent. They each serve a different purpose. Ambient is the main source of lighting in any given area. It can come from electric fixtures or from natural sunlight seeping through a window. Its main purpose is to help diners see well and move around the space easily. Task lighting is a concentrated light source that allows you to perform a specific function, like cooking, communicating with guests, or ordering from a menu. And, finally, there’s accent lighting. This source is used to highlight focal points throughout your space, like a piece of artwork or the liquor bottles on display behind the bar. Sometimes certain light fixtures can actually fulfill more than one

An example of ambient lighting as shown at Alert Coffee

52 • November 2019 • Total Food Service • www.totalfood.com

category. For example, an interior wall sconce in a space that is well-lit with natural light could be considered accent lighting during the day and convert to ambient lighting at night, when the natural light is no longer available. Two: Layer Your Lights Now that you’re familiar with the different types of light, here’s how to use them all to create depth and interest throughout your space. First, distribute a general level of ambient lighting throughout the restaurant. You can use chandeliers, ceiling or wall-mount fixtures, track lighting and/or recessed lights. Next comes the task lighting, which is based entirely on the way your floor plan is laid out. Start by identifying the different tasks that

is a dreamer, designer, and doer. With over a decade of experience in the interior design field, Dala has worked on hospitality and retail design projects ranging in size from boutique to national rollouts. Dala graduated with a Bachelor of Science in Interior Design from Arizona State University and a Master of Fine Arts in Interior Design from Purdue University. Outside of design, Dala can be found traveling to new places, hosting dinner parties for friends and family, remodeling her home, and photographing all of the above. Learn more at www.fji.design

take place throughout your floor plan, keeping in mind that you want to enhance visual clarity and

continued on page 102

Task lighting is a key element of the design at The White Rabbit

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

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY

Seven Years Of Making NYC Hospitality Better

Andrew Rigie is the Executive Director of the New York City Hospitality

n October 7th, the NYC Stringer, Manhattan Borough PresiHospitality Alliance has made over Alliance, a trade association formed Hospitality Alliance dent Gale Brewer, Senators Brad the past seven years and our contriin 2012 to foster the growth and celebrated its 7th AnHoylman and Brian Benjamin, Asbutions to the small business comvitality of the industry that has made niversary representing semblymember Steven Cymbrowitz, munity. New York City the Hospitality Capital and serving restaurant and nightlife Councilmembers Carlina Rivera, After the event, I kept thinking of the World. establishments throughout the five Rafael Espinal, Ben Kallos, NYC’s about all we’ve accomplished over boroughs at the chic Ascent Lounge. Office of Nightlife’s Ariel Palitz and the past seven years, much of which Overlooking the Columbus Cirmany more attended and spoke I’ve written about in my monthly while thinking deeply about all the cle city lights, 250+ restaurateurs, about the powerful impact the NYC column here in Total Food Service, opportunities and challenges that nightlife pros, leading await us now and in the product and service future. After the celproviders, and elected ebration, I was more officials gathered to energized than ever, raise their glasses to knowing that when our seven years of our adindustry unites under vocacy on behalf of the the umbrella of the industry. NYC Hospitality AlliOur guests enjoyed ance, we have immense an unforgettable evepower to represent the ning with unique actiindustry in the halls of vations and offerings government, in the mefrom our sponsors Imdia, and we can ensure perial Dade, Seated, that our members have Rodney Strong Vinea place to turn to for yards and Asahi Beer. support and guidance After I took the mic so they can stay on top to thank everyone for of their game. On betheir continued suphalf of the NYC Hospiport, The Alliance’s tality Alliance team, we president, Melba Wiloffer a heartfelt thank son of Melba’s Resyou for all that our taurant brought her members do, and for electric energy to get their unwavering supthe crowd excited for port! (L-R) Rob Bookman, Pesetsky & Bookman; Andrew Rasiej, Civic Hall; NYC Council Members Mark Gjonaj, Ben Kallos, Carlina what was to come. Rivera; Ariel Palitz, Office of Nightlife; Melba Wilson, Melba’s Restaurant; Andrew Rigie, NYC Hospitality Alliance NYC Comptroller Scott

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

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56 • November 2019 • Total Food Service • www.totalfood.com

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

NEWS

FOOD BROKERAGE

Metro New York’s Advantage Marketing Redefines Independent Food Brokerage

ith more than four decades of experience, Advantage Marketing is one of the oldest and most seasoned food service brokerage firms in Metro New York/New Jersey marketing area and the nation. Navigating the food brokerage landscape in a world in which most independent brokers have been acquired by large national firms is truly a unique accomplishment. Advantage Marketing opened its doors in 1974 as the first independent foodservice brokerage firm in the Metro area. Up until then, the foodservice brokerage industry was generally a small division and afterthought of grocery and supermarket

Today, you have to understand the operator’s needs exactly and precisely, meet their menu requirements and also think about meeting their own specific customers’ needs,” said Mitchell Levine. retail brokers. They were asked by manufacturers to knock on the doors of the local restaurant trade as companies focused on the much larger supermarket retail customers. Many of those brokerages, including Advantage Marketing, did in fact find calling on restaurants and the

Advantage Marketing principals Ron Fast, John Williams, Brigitte Rounds and Mitchell Levine, with a combined 150+ years of foodservice experience, have created a new standard for independent brokerage firms.

58 • November 2019 • Total Food Service • www.totalfood.com

Business and Institution trade (B&I) including hospitals, K-12 schools, universities and corporate dining, a lucrative new business. During the 1980’s “the Golden Age” of independent foodservice representation came to the forefront. The Metro New York/New Jersey market even had its

very own independent foodservice brokerage show with names including Reichenbach, Kirstein, and Prestige, that are all since long gone due to consolidation of local foodservice firms into huge national retail/foodservice brokerage firms. More recently, as struggles grew for market share and margins in the grocery/supermarket trade, large retail food brokerages saw adding foodservice brokerage divisions as the solution to their challenged bottom lines. With the acquisition of formerly independent brokerage firms in Metro New York, came a change in the parameters of foodservice manufacturer

continued on page 108

Advantage Marketing’s approach to creating menu solutions for its end–user operator and distributor partners include state of the art demo kitchens in both their Hauppauge, NY and Saddle Brook, NJ locations.

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

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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LEGAL INSIDER

FROM ELLENOFF, GROSSMAN & SCHOLE LLP

When Politics Come To Your Restaurant

s the 2020 election campaigns progress and politics remain a constant source of debate, employers are sure to be faced with politics in the workplace. New York hospitality establishments must remember to tread carefully when curtailing or prohibiting such activity. As most already know, employers are prohibited from taking adverse actions against employees on the basis of protected characteristics such as race, gender, or religion under federal, state, and city law. While federal law does not expressly prohibit discrimination on the basis of an employee’s politics in the private employment context, both state and federal law impose limitations on how employers may respond to or limit their employee’s political activity both inside and outside of the workplace. New York Labor Law Section 201-d of the New York Labor Law, known as the “Legal Activities Law,” makes it unlawful for employers to take adverse employment action against an employee for their political activities outside of working hours, off of the employer’s premises, and without use of the employer’s equipment or other property. “Political activities” include running for public office, campaigning for a candidate for public office, or participating in fundraising activities for the benefit of a candidate, political party, or political advocacy group. This law does not protect employees who

Paul P. Rooney is a Partner at Ellenoff Grossman & Schole LLP. He specializes in employment law and civil litigation, and advises clients about their legal

New York hospitality establishments must remember to tread carefully when curtailing or prohibiting politics in the workplace.

rights and responsibilities, drafts employment agreements, handbooks, and policies, and performs employment-related corporate due diligence. His cases have included numerous collective actions under The Fair Labor Standards Act, and claims under Title VII of the Civil Rights Act of 1964, and The New York State and City Human

engage in political activities during their working time. However, such activity may be protected under federal law as explained below. Employees are not protected when their political activity creates “a material conflict of interest related to the employer’s trade secrets, proprietary information or other proprietary or business interest.” While the interpretation of this provision is largely undeveloped in the political activities context, a federal court has previously stated that “although an employer ordinarily may not discharge an employee for lawful off-hour recreational activities, an employer may discharge an employee for conduct that is detrimental to the company or that impacts an employee’s job performance.” Thus, an employer could take adverse action against an employee for their otherwise protected off-duty political activity if that activity materially conflicts with the employer’s business interests. While on its face the statute applies equally to all levels of employees, including upper management, it is recommended that employers seeking to rely on this exception only do so in situations where the employee substantially

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influences or impacts the employer’s business interests, such as where the employee serves as a representative of the restaurant’s brand.

Rights Laws. Mr. Rooney has also litigated cases involving covenants not to compete, claims of breach of contract and breach of fiduciary duty, and defamation.

Federal Labor Law The National Labor Relations Act (“NLRA”) makes it unlawful for employers to prohibit employees from discussing terms and conditions of employment, or engaging in concerted activities for the purpose of mutual aid or protection. When there is a direct nexus between employment-related concerns and the specific issues that are the subject of an employee’s political activity, that political activity is protected under the NLRA. For example, if employees are discussing why a candidate is better for them as “workers,” then the NLRA protects their discussion and an employer should not prohibit it. Similarly, the NLRA protects employees discussing a certain candidate’s policies that relate to their working conditions, such as a higher minimum wage or universal paid family leave. The NLRA also protects political

Nicole M. Vescova is an Associate in the Labor and Employment Practice Group. Ms. Vescova represents and advises clients in a variety of labor and employment matters, including workplace issues such as proper pay practice, employee classification, discipline, termination, and leave. Ms. Vescova drafts various employment policies and agreements such as company handbooks, commission agreements, and non-competition and non-disclosure agreements. She also defends employers against wage & hour claims, and discrimination & harassment claims. Paul P. Rooney (prooney@egsllp.com) and Nicole Vescova (nvescova@egsllp. com) can be reached via phone at 212-370-1300.

continued on page 98

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NEWS

RESTAURANT PACKAGING

Styrofoam Ban, in its 1st Month of Enforcement, Sees 57 Violations in NYC

ew York City is keeping its promise to reduce the amount of waste that ends up in landfills. In its first month of enforcing the city’s ban on single-use foam plates, cups and other containers, the Department of Sanitation issued a total of 57 violations across the five boroughs, a spokeswoman said. All of the violations were first time offenses, which carry a $250 fine. If a business or organization is cited a second time, the fine increases to $500. A third offense and above would result in a $1,000 fine. Dirty single-use foam containers cannot be recycled in New York City,

which means they are collected as trash by the Sanitation Department. Supporters of the ban argue that containers made of recyclable paper, plastic and aluminum as well as compostable materials are more environmentally friendly. “When foam enters our waste stream, it becomes a source of neighborhood litter and can end up on our beaches and in our waterways,” acting Sanitation Commissioner Steven Costas said on July 1, the first day of enforcement. “It’s hazardous to marine life and can clog storm drains. It’s even a contaminant in our recycling and organics programs.”

In NYC, foam containers (L) should be replaced with recyclable options like Anchor Packaging Culinary Series (R)

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When foam enters our waste stream, it becomes a source of neighborhood litter and can end up on our beaches and in our waterways,” acting Sanitation Commissioner Steven Costas The ban, which also includes packing peanuts, technically went into effect on Jan. 1, however, the city gave businesses, agencies and nonprofits a six-month grace period before beginning to issue fines. New Yorkers also won’t be seeing foam cups, plates, bowls or other singleuse containers sold in stores. Of the 57 summonses issued – all first offenses – Brooklyn had the highest number of violations at 32. The Bronx had nine violations, Manhattan had seven, Queens had five and Staten Island had four, according to the Sanitation Department. Summonses are issued through several enforcement tactics, including the investigation of 311 complaints. Members of the Sanitation Department’s Enforcement Unit

may also issue a summons if they see a foam violation while out making sure New Yorkers are abiding recycling laws and other city regulations. Businesses, agencies and nonprofits should also expect an inspector from either the Sanitation Department, Heath Department or Consumer Affairs Department at least once a year. There are some exemptions for the foam ban, including prepackaged food that was filled and sealed before its arrival at a restaurant, mobile commissary or store; containers used to store raw meat, fish, seafood and eggs; and foam blocks meant to fill shipping packages. Small businesses and nonprofits making less than $500,000 annually also can apply for a hardship exemption.

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

HUB Hosts NYC Event For Strategies To Combat Workplace Violence and Active Shooters

ith a full year of almost monthly mass shootings and workplace violence, HUB International teamed with Ellenoff Grossman and Schole, NYSRA and TFS last month to help design creative solutions to this on-going issue threatening to the local restaurant community. A panel of experts led by the HUB International duo of Issac Monson and Guy Gionino teamed with Mitchell Borger and Amanda Fugazy of Ellenoff Grossman and Schole, and moderated by Fred Klashman of TFS, to host a fast moving informative hospitality industry breakfast seminar: “Creating Strategies for Dealing with Workplace Violence and Active Shooters” at HUB International’s New York City office, last month. Monson and Gionino pointed to the sobering statistic that since 2000, there have been more than 300 active shooter events in the U.S. In addition, varying degrees of workplace and domestic violence occur daily. Such routine acts of violence are commonly the precursors to mass shooting situations. As the frequency grows, more and more victims and their families are looking to the facility owner/operator where the shooting took place to assume responsibility. They claim the owner/operator could have been more proactive in prevention, and therefore, is liable for the violence that took place on their property. In a num-

ber of cases, the property owner/operator has even been taken to court for damages. While there’s no doubt that property owners and operators have a “duty to protect” occupants, the question of negligence revolves around the “foreseeability” of the violent event. The HUB duo suggested a complete risk assessment at each property in your portfolio. Violent events are most often caused by someone who knows the establishment or is seeking it out, like a disgruntled employee or customer. Facilities that house certain services or industries will face greater risks, with the serving of alcohol fueling the fire. Among the many take-a-ways were simple steps to build a violence prevention program. Monson suggested that when developing a program, review and follow existing violence prevention plan standards and guidelines, which include elements like physical security, dedicated HR policies, an incident-reporting process and a process to assess known threats as they arise. Recognizing early warning signs and indicators, coupled with a robust violence prevention program, can greatly diminish the chances of a violent event. Ellenoff’s Borger suggested that operators team with their insurance broker and legal counsel to assess their current property and general liability policies. Find out what they cover in the case of a violent event, and with

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HUB’s Issac Monson made the keynote presentation on workplace violence strategies

(L to R) Momofuku’s Melanie Moore and Amanda Fugazy of Ellenoff, Grossman & Schole.

Brother Harvey’s Lou Fugazy brought a bear operation perspective

(L to R) Terminus Restaurant Associates’ Kelly Qui and Malika Lankoande

what limits. When necessary, consider additional protection including the following policies: Active Assailant, Bereavement Counseling Benefit, Crisis Management, Crisis Response, Employee Assistance Programs and Workplace Violence Coverage. The session was the latest of a quarterly series at HUB’s Midtown headquarters that has become a mustattend for restaurant and foodservice professionals.

(L to R) Hugo Moreno of Zamora Enterprises and Stage 48’s Jorge Toledo

Innovation. Education. Collaboration.

All in One Place

November 12 & 13, 2019

Meadowlands Exposition Center | Secaucus, NJ

To request exhibiting information, contact: sales@kosherfest.com

Kosherfest is a business to business event only and is not open to the public. Attendees must be qualified professionals in the foodservice and retail industries.

Sponsored by:

Produced by:

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NEWS

VENTLESS SOLUTIONS

Money Matters: Saving on Labor Costs with Ventless Equipment

ne of the biggest concerns for operators and owners in 2019 has been the rising costs of labor. Running a business is always a balance and knowing when and how to spend your company’s money is essential for success. While employees are a vital part of any industry, the price of labor is making it difficult for businesses to thrive, especially on top of all of their other expenses. At Motion Technology Inc., we want to help alleviate those high labor costs by supplying all kinds of establishments with the answers to these economical changes. For nearly 30 years, we have been refining our ventless kitchen equipment, to make it the best product possible. Our high-speed oven and line of deep fryers are the ideal items to increase your bottom line all while saving money. By adding the AutoFry and MultiChef XL to

your kitchens, your business can serve up all types of delicious food in minutes with the press of just a couple buttons! Don’t worry, you read that right, JUST A COUPLE BUTTONS! Our products are so simple to use there is no need to hire a trained cook or chef. Any employee can operate our ventless equipment. From perfectly prepared pizzas and paninis in the MultiChef XL, to fantastically fried French fries and chicken in AutoFry, there is no need for a degree from a high-end culinary institute to create these masterpieces. Keep your number of staff members down, while still operating as efficiently as ever. Not only are our products super simple to use, they are also super safe. Every AutoFry is fully enclosed with a built-in ANSUL Fire Suppression System, fully loaded and ready to go. This keeps users protected be-

fore, during, and after cooking. Like the AutoFry, the MultiChef is also fully enclosed during cooking, while the outside of our machines remain cool to the touch. We designed our oven and fryers to deliver consistent results every time, keeping food services running smoothly and diners happy. We have also created tons of additional material for our clients to assist in everything from operation and recipe building, to maintenance and

troubleshooting. Additionally, our Customer Service and Technical Support teams are available 7 days a week until 8 pm to answer any questions you may have! So, don’t let these rising labor costs get you down! Let us help you supply your business with the right products to keep your foodservice running smoothly and your bottom line increasing consistently. With Motion Technology Inc., you are always in good hands.

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MultiChef XL ™ High Speed Oven

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NEWS

MENU SOLUTIONS

Fernandez Guides Joseph’s Pasta With Commitment To Quality And Industry Passion

or more than 20 years, Joseph’s Gourmet Pasta has been providing the industry with quality, frozen pasta in a variety of delicious flavors. Thanks to more than 200 varieties of pasta and sauce products . For more than 20 years, Joseph’s Gourmet Pasta has been providing the industry with quality, frozen pasta in a variety of delicious flavors. Thanks to more than 200 varieties of pasta and sauce products. Numerous kitchens across the country have added the delicious Joseph’s Pasta items to their menus. With a culinary team obsessed with creating delectable and quality products, Richard Fernandez has made

We maximize menu flexibility for an operator that makes ROI sense,” said Richard Fernandez it his career to help spread the word about all the enticing flavors and options as the company’s Northeast Regional Sales Manager. Before Fernandez joined the Joseph’s Pasta family, he was a chef at a small restaurant and then spent some time working at US Foods. Now 17 years in, he’s been guiding Joseph’s Gourmet Pasta to success and continues to do so as he expands their client

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base. According to Fernandez, when he first joined Joseph’s Gourmet Pasta back in the late-1990s and early 2000s, restaurants were making their own pasta. The only problem was that they simply couldn’t scale as fast as they’d like to handle peak a la carte and catering demands. Gifted chefs were frustrated because product wasn’t consistent, especially if they had numerous establishments or a chain of

eateries. “It was just a nightmare for any kind of large volume operators,” Fernandez said. “While others were merely trying to peddle cheese and meat raviolis, we were coming out with gourmet options like lobster and short rib.” Although competitors are now offering similar products, none come close to the quality that Joseph’s Pasta offers. Created by Joseph Ferro in 1991, he started making artisanal ravioli stuffed with flavorful fillings, using the freshest and finest local ingredients. When the demand for his homemade ravioli grew quickly, he realized the potential in his company and wanted to offer his delicious pastas to the masses.

continued on page 92

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COFFEE STRATEGIES

WITH JONATHAN WHITE

Three Decades of Changes (And Really Not Changes)

t seems impossible to believe, but as of this August, as our company marked eight decades in business, I began my thirtieth year in the industry. Like everything else in the world over the past three decades, today’s world in many ways bears little resemblance to when I gave up the legal world fulltime. Some observations: Jonathan White is the Executive Vice

Everything is Faster. Companies used to think in “five year plans”. These days, many ideas can be outmoded in five months. The pace of continuous change, and the need to constantly re-evaluate your programs and plans, is likely to continue. And, with the ubiquitous presence of smart phones, customers expect 24/7 responses. No longer is “the weekend” a time when you can expect a customer to wait for your response. I regularly receive communications at all hours from customers looking for action. And a lack of a prompt response (not days, but no more than a few hours) is interpreted as not caring. Quality Expectations Have Improved: Having “great quality” was a potential differentiator for companies. Now having great quality is assumed a cost of doing business. With the internet, more products are easily accessible. With larger vendors having more national, and international, reach, customers can get higher options. Food safety/food quality certifications are becoming the norm. Customers will measure

President at White Coffee Corporation in Long Island City, NY. Learn more about how Jonathan and his team can help you at www.White Coffee.com.

your quality performance with third party audits. More (and Fewer) Options: It used to be enough just to offer one or two products/services as part of the sales pitch. Now customers expect their supplier to be a commodity provider, equipment manager, and marketing consultant, all rolled into one. And offer a wider range of products to meet customized needs across the board. With the growth of local and micro-companies (let alone the internet), the competition has never been more plentiful. And as companies (both potential customers and suppliers) have consolidated, the remaining players have more scale to compete and become ever more aggressive to secure business from the fewer customer options in the marketplace (and since

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those customers are fewer yet larger, they have more leverage to extract a greater deal). Everything Will Keep Getting More Expensive: $15 minimum wage. $19 bridge tolls. $2.75 subway. $115 tickets. Higher health insurance with fewer options. Shipping costs. Government regulation on everything from sick leave to idling trucks. Congestion pricing on the horizon. The list could keep going on with other industry specific items. And none of these things will ever get decreased. Never ever. Ouch. I sometimes miss that simpler world of thirty years ago. And yet I have no doubt that today’s more complicated, competitive and costly world has an upside- it puts everyone on their toes to continually im-

prove. And most importantly, at the end of the day, what got companies business thirty years ago is the same thing that will get business todaytruly exceptional service that exceeds expectations, vendors who offer true value on their products (not necessarily the cheapest), a unique offering of fine quality products, and a partner they can count on to help them grow their business and differentiate themselves from their competition. And being able to continually, and quickly adapt and adjust to both the marketplace needs and, more specifically, individual customer needs. On its face, it seems like the same old stuff- but as the world becomes ever faster and ever more challenging, it is harder to do. But as the old expression goes, the more things change, the more they remain the same.

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

The 16th Annual Victory Foodservice Trade Show

he popularity and growth has been to build a team from our of Victory Foods annual network of drivers, warehouse pershow led it to more spacious sonnel, sales and customer service digs for 2019.Last month, representatives.” The Victory Foods family once again Victory’s show in White Plains brought their very special brand of brought some of the marketplace’s customer service to the Bronx based most creative restaurant entreprefirm’s annual show. Metro New York’s neurs under one roof. Victory’s showfoodservice community was treated to goers had a wonderful time. The show a magnificent day of sunshine and crehad a real feel of family and many ative new menu ideas at last month’s attendees, vendors and the Victory Victory Foodservice Show. The indeteam welcomed each other warmly. pendent broad liner food distributor’s 16th annual show featured a vast array of menu solutions for the food service professional. “We are so appreciative of the trust that our customers have put in us to bring quality to their guests every day,” noted Victory’s Sunder Luthra. “We know that Chef Jared Rosario of AAK Foodservice demonstrated the key to our success key sauce strategies at this year’s show

The Town Dock’s Metro NY Territory Manager, John Litton brought the right catch for kitchens with their calamari offerings

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It’s one of the industry’s few events where baby carriages are welcome. The breadth of Victory’s success in many ways is a reflection of the number of languages that were heard at the show. Victory’s ability to create a sales team and support team that speaks so many dialects has endeared them to all segments of the Metro New York City foodservice community. Victory’s roots date back to 1983 when two brothers Mike and Kostas Tyras start-

ed the firm, which has evolved over time to where today the business and fleet of trucks operate out of a modern multi temperature distribution facility in the Bronx.Victory Foodservice is one of Metro New York’s premiere independent broad line food distributors, offering over 5,000 food and food related products to restaurants, institutions, caterers, markets, hotels, and delis. The offerings include; fresh and frozen meats, seafood, vegetables and desserts; produce; dry and canned groceries; disposables and detergents; small wares and small equipment. Victory’s tradition of a family operated and oriented business is based on service, variety, and reliability by providing all products with assured quality, and a prompt delivery.

Chefler Foods’ Rick Kepniss exhibited a full line of amazing condiments

The entire staff at Victory Foodservice was on hand to help show attendees with superior customer service

Sanitizing Industry Veteran, Sam Levine of Epic Industries and Simoniz brought a full line of cleaning solutions

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

CohnReznick & NYC Hospitality Alliance Host Annual Tech Summit

ith a history of bringing the very latest in technical innovation, the NYC Hospitality Technology Summit settled into a new home last month for the annual event. Tribeca 360 hosted the event for the first time and once again speakers from various sectors of the food service and technology industries took centerstage. Representatives of a diverse list of companies discussed the implications and trends of technology within the hospitality industry. Topics included the integration of data, trends in operational technology, and the impact that cell phones have had on the dining sector. The panels provided audience members with valuable insight into the importance of technology in the hospitality and food service arenas, and its extensive applications. The agenda kicked off with the State of the Industry comments from Andrew Rigie, executive director of the NYC Hospitality Alliance. The New York City restaurant industry is changing rapidly. From laws and regulations to trends and technology, today’s successful restaurant teams must be adaptive and keep their finger on the pulse so Rigie discussed some of the key issues impacting today’s restaurateur. The summit’s opening panel then dealt with The State of the Off-Premise Sales Channel. The confluence of smartphones, a time-constrained consumer and the desire for restaurant-quality food has driven off-premise sales. It is estimated that this market will increase to

(L-R) CohnReznick’s Gary Levy and NYC Hospitality Alliance’s Andrew Rigie

over $100 million dollars within a few years. This consumer behavior is creating pressure on restaurant brands to participate. A fundamental issue is the lack of incremental profit coinciding with increased revenue. The business model for 3rd party delivery is evolving and we will explore the current state of this sales channel. The panel was moderated by Moderator Stephanie O’Rourk, Partner, CohnReznick and panelists: Phil Crawford, Chief Technology Officer, Godiva Chocolatier , Jeff Grass, CEO, HUNGRY Sean Fitzgibbons, Co-Founder, Zuul Kitchen and Michael Lastoria, Founder + CEO, &pizza. CohnReznick’s McLoughlin then engaged Mitchell Davis of the James Beard House in a FoodTech Fireside Chat. McLoughlin, Managing Partner, Consumer, Hospitality, and Manufacturing Practice at CohnReznick and her team were the title sponsor of this year’s event. “One of our primary goals with the Restaurant Technology Summits is to bring together hundreds of strategic thinkers in the industry to

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(L-R) Mitchell Davis of the James Beard Foundation and Cindy McLoughlin of CohnReznick

discuss practical solutions for how restaurants can leverage technology to deliver on customer “tech-spectations” and achieve their business vision,” noted Cindy McLoughlin of CohnReznick , this year’s title sponsor. Anton Nicholas, the Managing Director, of ICR and Jean-Paul Kyrillos, Cofounder/CRO, Farmshelf anchored a session on “Tech Innovations that Shape Restaurant Sustainability”. Leading restaurants and food service providers are making sustainability a core principle, and technology is playing an important role in allowing brands to lower their environmental footprint. Hear from leaders in the space who have made a commitment to this critical initiative to create a better tomorrow for the industry. Following a presentation from Valyant AI Founder Rob Carpenter attendees were treated to a spirited discussion that focused on The Digital Guest Journey. Changing consumer needs, time constraints and the high need for convenience have placed the guest at the nexus of restaurants’ focus. While

delivering an exceptional experience isn’t new for the industry; the methods used to deliver have. This panel will explore critical touchpoints from mobile digital to waitlist management to pay at the table with visionary operators and technologists who will share what they are doing and what the future will bring. Moderator Fred LeFranc was joined by panelists: Clay Dover of Velvet Taco, GoParrot’s Yaniv Nissim, Justin Rosenberg of honey-grow, Cardfree’s Jon Squire and Mike Vichich of Wisely. The event concluded with a much talked about Restaurant Tech Investment Panel. Technology continues to play a large role in all our lives and consumers continue to push the bar by expecting brands to keep up with today’s most innovative trends. This panel will focus on the future of restaurant technology, recent transactions and acquisitions, well as the future of Rest Tech Investments. Andy Peskoe of , Golenbock Eiseman Assor Bell & Peskoe moderated and was joined by panelist Jordan Boesch of 7shifts, Seven Rooms Allison Page, Barteca founder Andy Pforzheimer, Christopher Sebes of Results Through Strategy Union Square Hospitality Group Harry Seherr-Thoss. “Managing data to gain a better understanding of your customer demographic will be key for restaurants in the future to further develop brand loyalty,” McLoughlin concluded. With that The annual NYC Hospitality Technology Summit offered audience members a great deal of food for thought.

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

NEWS

AWARDS

Connecticut Restaurant Association Set to Honor “Crazies” at Foxwoods

he Connecticut Restaurant Association (CRA) has announced the award winners and nominees for the 2019 CRAzies Awards Gala presented by Sysco Connecticut, LLC. Each year, the CRAzies recognizes the exceptional ability and talent of Connecticut’s restaurant community at this prestigious awards gala. More than 700 Restaurant owners, operators, chefs, vendors and more will come together to celebrate the success of the industry at Foxwoods Resort Casino on Monday, December 2. The CRA continues to expand the reach of the event and this year is no exception, as the association has partnered with GoNation to

help with branding, promotion and marketing. In addition, the CRA enhanced the nominating process by adding a panel of industry professionals, which included past winners, nominees, and members of the food writing community. This year’s nominees were selected by the nominating panel, who took direction from the public vote. Restaurateur of the Year, CT Hospitality Hall of Fame and Vendor of the Year nominees were brought to the CRA Board of Directors, where the overall winners were selected in each of these three categories. As for the remaining categories, the public can now vote through the end of November for each category: Chef of the Year, Pastry Chef/

Last year’s CRA West Region and Overall Restaurant of the Year Arethusa al tavolo

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We are excited to announce our award winners and nominees for the 2019 CRAzies, as it will once again showcase the best-of-the-best from our industry,” said CRA Executive Director Scott Dolch Baker of the Year, Bartender of the Year, Server of the Year, Caterer of the Year, Restaurant Newcomer of the Year, Regional Restaurants of the Year and the Overall Restaurant of the Year. Winners will be selected from not only the public vote, but also each panel member will cast a final vote as well. The 2019 Restaurateur of the Year honoree is Helmar Wolf of the Mill Restaurant Group, who owns and operates Mill on the River (South Windsor), Abigail’s (Simsbury), Market Grille (Manchester), Republic Gastropub (Bloomfield) and Republic at the Linden (Hartford). The Connecticut Hospitality Hall of Fame inductees for 2019 will be The Captain Daniel Packer Inne (Mystic) and Modern Apizza (New Haven). The CRA Vendor of the Year is Allan S. Goodman, which is a family-owned full-service wine and

spirit wholesale distributor that is based in East Hartford, Conn. “We are excited to announce our award winners and nominees for the 2019 CRAzies, as it will once again showcase the best-of-thebest from our industry,” said CRA Executive Director Scott Dolch. “I also want to thank the efforts of our nominating panel who helped provide new insight and guidance into the selection process.” As for the nominees, one of the most coveted awards each year is the CRA’s Chef of the Year. The six finalists for 2019 include Arturo Franco-Camacho from Shell & Bones (New Haven), Joel Gargano from Grano Arso (Chester), Jeff Lizotte from Present Company (Simsbury), Joel Viehland from Swyft (Kent), Luke Venner from Elm (New Ca-

continued on page 104

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FOOD SAFETY

WITH AUSTIN PUBLICOVER

C. bot and Vacuum Packaged Product: 7 Million Times Stronger Than Cobra Venom

ome fun information below applies mainly to housemade Reduced Oxygen Packaging (ROP). ROP can only be done with an approved HACCP plan, which outlines strict controls to prevent the germination and/or outgrowth of facultative and strict anaerobic bacteria, especially Clostridium Botulinum, commonly called C. bot. I’ve summarized some texts here with the intent to write a condensed reference for C. bot. The NYC Dept of Health sets forth strict time & temperature require-

ments for ROP, and sets the time/ temp requirement for seafood at 320F (“frozen/on ice”) and 72 hours maximum in ROP. Other time/temp parameters vary according to protein & preparation. When we reference C. bot, we are actually talking about a dormant spore-forming bacterium that is, by itself, not harmful to humans while it is in the presence of oxygen (which is why it’s typically an issue with home-canning, fermentation, or preserving, all of which often done without knowledge of proper con-

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trols). C. bot grows without oxygen, and produces toxins that are some of the deadliest known to man—7 million times stronger than cobra venom. Just a bit of that (less than 1 nanogram) will cause botulism. A

Austin Publicover , CP-FS, established Bulletproof! Food Safety in 2013 with an emphasis on excellent customer service, HACCP, SOPs, foodworker trainings, food safety management systems, small plant manufacturing, and regulatory compliance for restaurants and food producers.

pinch more will kill… the median lethal dose is 1.3 to 2.1 nanograms. How much toxin is that, exactly? Well, by weight, a single poppy seed

continued on page 94

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@marsalpizzaovens November 2019 • Total Food Service • www.totalfood.com • 81

LIZ ON TABLETOP TABLETOP SOLUTIONS Changes In Hotel F&B Call For New Approach To Tabletop

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, many hotels are now competing to get top chefs and restaurateurs to bring signature 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 Sister City Hotel on the Bowery’s Chef Joe Ogrodneck to the Narcissa at the Standard East Village’s Chef Max Blachman-Gentile and the Tom Colicchio collaboration with Keith McNally at the Augistine in the Beekman 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/special event book-

ally as one of the nation’s foremost

ing. In most of these cases, we are finding that the restaurant has the design 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 pay-

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ing close attention to the branding in the hotel for the restaurant including, front desk, in room table tents and 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 like Cal-Mil, Bon Chef allow the hotel/restaurant operator. Recently, we also started to see a new trend with a great opportunity for both hotels and restaurant operators. Restaurants and branded chefs

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.

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.

THE SUM IS GREATER THAN THE PARTS. In corporate cafeterias, hotels, casinos, mixed-use buildings, solid fuel cooking in restaurants. Big or small, smoke, odor, and grease don’t stand a chance. From design to sale to service, we have it covered. Listen to what our customers have to say about the SmogHog experts. Clean Air. It’s What We Do.®

www.parker.com/kitchenventilation November 2019 • Total Food Service • www.totalfood.com • 83

NEWS

CHEFS

Vinexpo New York Returns To Javits Center In March 2020

he leading international exhibition for wine and spirits professionals in North America, Vinexpo New York returns for a third year, March 2-3, 2020, at the Jacob K. Javits Convention Center. The 2020 show promises to build on the momentum of the March 2019 program, which drew 400 exhibitors and 3,000 wine and spirits professionals—three-quarters of whom indicated they are directly involved in purchasing. Jointly organized with Diversified Communications, Vinexpo New York is open exclusively to trade professionals. It features two full days of educational programming, networking opportunities, and an exhibition hall strategically organized to foster business relationships between both domestic and international producers and American importers, distributors, retailers, brokers, e-commerce representatives, on-trade buyers and sommeliers. Registration for attendees is now open, with an early bird rate offered through Nov. 30. The 2020 show will introduce several significant new features, among them a new Importer Pavilion that will provide importers with an efficient platform to showcase their wine and spirits portfolios to top buyers and decision-makers from all regions of the U.S. and Canada. Also new is a Key Buyer Program offering VIP perks to high-volume wine and spirits buyers from top distributors and importers. Key

buyers enjoy free entry to the exhibit hall, including all networking events, special events, One to Wine Meetings, conferences and master classes. They also have exclusive access to a Key Buyer Lounge that provides a comfortable place, stocked with complimentary refreshments, to meet with their team during the expo. Key buyer nominations are being accepted at keybuyer@vinexponewyork.com . Vinexpo New York 2020 will also see the return of popular signature offerings like the complimentary One to Wine Meetings matchmaking service and WOW! World of Organic Wines, an exhibit and tasting area devoted exclusively to organic and biodynamic wines and spirits from around the world. More details of the 2020 program will be announced shortly. Mary Larkin, president of Diversified Communications remarked, “We’re excited to continue our partnership with Vinexpo and to once again bring its power to America, where wine and spirits producers from around the globe have an unequalled opportunity to showcase their products to the largest wineconsuming market in the world.” Added Vinexpo CEO Rodolphe Lameyse, “The strong results of the past two Vinexpo New York shows, and the early interest we are seeing from exhibitors for 2020, illustrates just how vital it has become in three short years to the international

continued on page 86

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Warren Bobrow, from page 22 and gin. It gets its flavor balance from an anchovy added to the drink, just before serving offering a salty and funky balance to the cocktail. I used a gin that is not yet available in the USA, unfair perhaps, but I’m pretty sure it will be imported soon according to the company. Nordés Gin, a product of Spain is the perfect gin for your Spanish Tonic and Gin program. When (and if ) it gets imported, you’ll be charmed by the lightly aromatic essence of lemongrass and lemon thyme. Deeper notes of crushed stones dipped in sea salt and Vietnamese fish sauce are as alluring as they are intriguing.

I recommend using a brightly scented tonic like Q Tonic for this cocktail. The Galicia Tonic and Gin. Ingredients: • 3 oz. Spanish Gin • 6 oz. Cane Sugar Tonic Water of your choice • 1 anchovy • 1 small slice of Iberico ham or Smithfield (dry) ham • 1 cocktail olive-Spanish preferred- no pimento! • 6-8 ice cubes • Balloon sized Burgundy glass

Vinexpo, from page 84 wine and spirits business. The show remains the single best opportunity for U.S. importers, distributors, sommeliers and other trade professionals to meet hundreds of international producers in one location.” For more information or to register to attend, visit www.vinexponewyork.com. Since its establishment in Bordeaux in 1981, on the initiative of Bordeaux Gironde’s Chamber of Commerce and Industry, Vinexpo has been a leading organizer of events for the wine and spirits industry. In 37 years, Vinexpo has developed a unique understanding of the market and an extensive network of key distributors around the World. The brand currently runs exhibitions in four set locations (Bordeaux, Hong Kong, New York and soon Paris), and the touring event Vinexpo Explorer. The Group also publishes every year the Vinexpo/ IWSR Report, which is the most comprehensive survey of the global consumption of wine and spirits. For more information, visit www.

vinexpo.com. Join Vinexpo on Facebook, Instagram, Twitter, YouTube and LinkedIn. Diversified Communications is a leading international media company with a portfolio of face-to-face exhibitions and conferences, online communities and digital and print publications. As producers of these market-leading products, Diversified Communications connects, educates and strengthens business communities in over 14 industries, including: food and beverage, healthcare, natural and organic, business management and technology. Established in 1949 and headquartered in Portland, Maine, USA with divisions and offices around the world, Diversified Communications remains a privately held, third generation, family-owned business. For more information, visit: www. divcom.com. All photos by Vinexpo New York

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Preparation: 1. Chill down a gigantic Burgundy glass with the ice cubes 2. Pour over the tonic water 3. To the Tonic water top with the Spanish Gin 4. Weave the anchovy and the Iberico ham onto a bamboo stick and place over the top of the cocktail and serve with a smile. This one caught my eye Ingredients: • 3 oz. Spanish Gin • ½ oz. Chartreuse Green • Fentimans tonic water

• • • • •

Orange zest Lemon zest Olives Ice Cubes (the big ones) Balloon sized Burgundy glass

Preparation: 1. Rub the inside of the large Burgundy glass with the citrus zests 2. Add the ice cubes 3. Pour in the tonic water 4. Pour over the gin 5. Add a bar spoon of Chartreuse to finish Cheers!

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Linares, from page 20 important to their individual success. As a servant leader I am always looking to mentor my team members and bestow my knowledge of life and business on to them and hopefully upgrade how they think. Hey if they get to good and one to move on, I did my job as a leader. It is important to make a plan and set aside a budget for your company for the people that need this growth. Sometimes our star employee is waiting to be uncovered by a simple investment of time and appreciation.

Exercise: Write down names of people on your team that need empowerment coaching, mentoring, or need to build their self esteem?

part, the benefits for the team member and business are. Exercise: Write down the names of individuals that have not received recognition for their consistent hard work and address them publicly.

4. At the end of the day, you have to recognize the team and individuals for their effort. This could come in a form of some type of rewards, a day off, early dismissal from work, or a simple thank you. Be creative with this

The 4 aligning principles are important: 1. Articulate the vision and why of the company consistently to the team. 2. Bring in the team when making important company decisions, utilize

covers the loss during training and opening. Your operating budget will tell you when you can expect to turn the corner and start making money. These two budgets will help you get money from the bank. They are going to be looking for a ratio

of 1:1.25. If you borrow $1 million to open the restaurant, you should make $1.25 million for them to feel good about your loan. That’s not what I would use to determine your potential for success, but it’s what the bank will use. If your prime cost

them in an efficient manner. 3. Coach your employees, mentor them, help improve their self esteem, this type of feedback is huge. 4. Recognize the individuals that are going above and beyond, early dismissal from work, a day off, or verbal recognition. As a leader you need to align the individuals behind you, each person needs to be aligned in order to pull in the right direction.

Peters, from page 26 supplies, linens, etc. This builds your targets and tells you where you need to be to make money. Then you can put a plan in place to make sure you hit those targets. With your budget you can also plan for extra cash to deplete that

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is 55 percent or lower, you’re well on your way to running a profitable restaurant, no matter what it costs you to open.

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Ice Machine Placement, from page 28 Closets and Cubbies Closets and cubbies are also a tempting place to install an ice machine. They’re out of the way and won’t take up much space - but doing so can make them difficult to service. Ice machines require at least two preventive maintenance and cleaning visits a year. Both keep ice machines running efficiently and free of contaminants. For this type of service, you’ll need a professional ice machine technician – and he’s going to need some space to work. Closets and cubbies will make preventive maintenance and cleaning very difficult because technicians won’t be able to reach the major ice machine components. Technicians who don’t have enough space to work will either do as much as they can (which is often not enough) or deinstall the

machine to get to the parts, which is expensive and time-consuming. Lack of ventilation is also a concern when installing an ice machine in a closet or cubby for all the reasons we mentioned above. Outside Installing an ice machine outside is a tempting proposition for many bars and restaurants who operate on a patio. Barbacks don’t have to go far to refill ice bins, and the ice machine isn’t taking up a bunch of space indoors. The truth is, no ice machine is truly designed to operate outdoors, namely because it’s impossible to control the elements. Everything from warm temperatures, direct sunlight, or rain and snow can lower the efficiency of your ice machine or damage it. While some businesses might get

creative and build a temperaturecontrolled shed for their ice machine, the cost usually doesn’t justify it. Near Heat-Emitting Equipment There are several appliances in a kitchen that give off enough heat to negatively affect your ice production rate. These appliances push heat towards your ice machine, causing your ice machine to have issues. Here is a list of equipment you should keep your ice machine away from: • Ovens • Grills • Ranges • Heat Lamps • Furnaces • Dishwashers

Plan Your Ice Machine Installation If you’re installing an ice machine in your establishment, place it in the area where it will function the best – not necessarily where it will free up the most space. Installing your ice machine in the wrong environment can drastically lower the amount of ice it can deliver in a day – which is a huge waste of money. Why buy a large enough ice machine for your business, only to hinder its production with a bad installation? Even worse, ice machines that remain in sub-optimal conditions will require more repairs and maintenance – which means more money to spend. Remember, treat your ice machine right, and it will treat you with plenty of ice for you and your customers!

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Joseph’s Pasta, from page 70

Morgan Tucker, from page 18 of the word, Antico is your solution between silver-plating and stainless steel. Since that time, most of the competitive market will now offer seemingly similar options to Antico and vintage, along with PVD gold, copper, and black alternatives. All physical vapor deposition by Sambonet is manufactured in Italy, so gradient shades of the standard gold, copper and black, are also available in rose gold, champagne and bronze. What more could possibly be done? Could a seventh-generation family-owned company create yet another new finishing process, in a world where everyone is saying, ‘We have that, too.’? The answer, of course, is si! Allow me to introduce Diamond by Sambonet. This hyper-granular textured finish would be presumably undesirable, but once grasped

will quickly become a personal talisman. Available on traditional stainless flatware, and in white, red, and black, I can’t exactly tell you how it’s made, yet, but rest assured, it’s the future of flatware. Now, I wait, with bated breath, for my Culatello di Zibello DOP to arrive home, to share the finest charcuterie in the world with friends and family. I have no doubts that should my Culatello make it stateside through customs, I will enjoy it with the finest cutlery – after all, doesn’t charcuterie wrapped in gold leaf deserved to be paired with Red Gold Diamond flatware? That’s an experience that could perhaps be imitated, but never duplicated. See for yourself. My procurement team would love to send you a sample. Request more information by email to LMT@singerequipment. com.

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Now, Joseph’s Gourmet Pasta is the nation’s premier pasta brand, known for its artisanal quality frozen pasta and savory sauces. “We maximize menu flexibility for an operator that makes ROI sense,” Fernandez explained. For instance, with the fluctuating cost of lobster meat, a restaurant could never offer lobster ravioli. Joseph’s Gourmet Pastas offer restaurants the chance to provide more desirable flavorings at a fraction of the cost of what it would be if it were made in-house. “Joseph’s Pasta also blends freshness with consistency. The Joseph’s difference is the convenience of a frozen product with the quality of utilizing only fresh ingredients. Instead of a quick freeze that usually zaps items of their nutrients and delicious flavors, we use a cylindrical cooling process that retains the goodness of the pasta and its ingredients,” Fernandez outlined.

To really showcase the flavors and menu options, Fernandez and his team are busy featuring the various pasta products at tradeshows, allowing chefs to see the products up close. These events provide chefs and owners the chance to taste and experience the food products in person and it provides them with menu ideas and presentations they could easily adapt for their own purposes. “Chefs are visual and very handson; we like to see and taste the food,” Fernandez noted. “Food shows allow them to see the pastas not just as a main dish, but also a side component to something greater.” It’s been a busy summer for Fernandez, and things aren’t letting up soon as he has several shows and expos coming up in the next few months. With extraordinary flavor and an eye towards the bottom line, Joseph’s Pasta offers the perfect recipe for delectable restaurant and foodservice menus.

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

C. bot, from page 80 weighs 300,000 nanograms. In the presence of oxygen, C. botulinum is usually killed off by competing “friendly” bacteria. However, in the anaerobic environment created by ROP, the competing bacteria (which thrive on oxygen) die off, thereby stopping any competition and allowing C bot to roar to life. When exposed to oxygen, vegetative C bot sporulate, which allows them to form many layers (an armor, if you will), resistant to heat, pressure, and cold. Take away oxygen, and C bot germinates, metabolizing quickly, and go on to create at least 7 different toxins, three of which are neurotoxins. It should be noted that C. botlulinum only needs a layer of fat to seal out oxygen so that it may germinate. This is what makes the bacterium such a threat in un-eviscerated fish. Usually, if C. botulinum is germinating in an oxygenated environment, then so too are stinky, colorchanging microorganisms, which then create the kind of gut-churning smells of spoiled food. Food is discarded regardless of whether vegetative C bot has created any toxins in anaerobic portions of the product. But without other competing “friendly” bacteria to supply the telltale signs of spoilage, product from beef to cheese to seafood in ROP will not smell or look “bad”, it could simply become lethally poisonous. Fish & aquatic animals are slightly different: in addition to always needing to be processed & cryovacked at or below freezing, sometimes you’ll get “off” odors or colors. Because botulism toxins are typically undetectable, you should always rely on time & temperature controls for your ROP product, and not rely on sensory information such as smell, appearance, or taste. Many consumer packaged goods manufacturers rely on Time / Tempera-

ture Indicators (TTIs) which trace the Skinner/Larkin Curve for C. bot. But most manufacturers don’t, and I personally have never seen a restaurant or small manufacturer deploy TTIs on vacuum-packaged ROP product. Ultra-rapid (blast-chill) or slow freezing does not destroy C. botulinum spores, and it will not inactivate the toxins. When thawing frozen ROP product, any heat between

40 - 120 degrees Fahrenheit can activate the spores’ germination, causing new toxins to be manufactured. In fact, a Journal of Infectious Diseases study in 1933 demonstrated C. botulinum to be capable of surviving eight repeated freezings & thawings! Once the toxin is manufactured, the only way to inactivate it is to heat the product to 1760F for 20 minutes or 1850F for at least 5 min-

utes. Not very practical, which is why prevention (monitoring time/ temperature and storage conditions of ROP product) should always be your focus. Botulinum bacteria occur as both bacterium and spores in soils, marine sediments, in the intestinal tracts of mammals and fish, and in the gills & viscera of shellfish (such as crabs). In humans, botulism begins in

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DO YOU SERVE THE LATEST TRENDS IN BEVERAGES? The median lethal dose of C. bot is 1.3 to 2.1 nanograms. How much toxin is that, exactly? Well, by weight, a single poppy seed weighs 300,000 nanograms. the lower intestines, where the toxin is absorbed into the bloodstream between 12 and 36 hours after food was ingested (and can appear as late as 10 days after ingestion). The toxin circulates and blocks myoneural junctions, seizing motor nerve terminals by stopping the release of acetylcholine, which in turn halts nerve-muscle communication. Weakness, vomiting, and malaise are the initial onset; later, the face droops and paralysis begins from the shoulders down. Botulism

deaths usually result from asphyxia due to lung paralysis. The only treatment for botulism is a targeted anti-toxin, which is administered exclusively through the Centers for Disease Control (CDC). The CDC then begins an investigation into the source of the C bot. I, for one, don’t want to be on the receiving end of that investigation! So mind your HACCP plan, Chefs! And thanks for reading.

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Politics In Restaurants, from page 62 activity when employees attempt to improve their lot as a whole through channels outside the immediate employer-employee relationship. For example, last year the National Labor Relations Board General Counsel’s Division of Advice released a memorandum discussing employees’ participation in the “Day Without Immigrants” demonstration. It concluded that the employees’ participation was protected concerted activity because it was motivated by mistreatment the employees experienced at work, as well as a response to the crackdown on undocumented immigrants which threatened the job security of unauthorized employees. Because these employees had previously made their employer aware of their grievances and were protesting exactly the same, the strike was considered an effort to improve the terms and conditions of employment. This is activity protected under the NLRA, regardless of whether the employees are represented by a union or not. That said, employees do not have free reign to ignore work responsibilities and use political activities as an excuse. Protected political activity during working time is still subject to restrictions imposed by lawful, neutrally-applied, work rules. According to the Wall Street Journal, even Google, which famously encourages its employees to engage in debate of political and social issues, reminded its employees that “[w]hile sharing information and ideas with colleagues helps build community, disrupting the workday to have a raging debate over politics or the latest news story does not. Our primary responsibility is to do the work we’ve each been hired to do, not to spend working time on debates about nonwork topics.”

time off to vote. The New York Election Law, amended earlier this year, requires all employers to provide employees who request leave with up to three (3) hours of paid time off in order to vote in any election, regardless of whether they have time to vote before or after their shift. This amendment could have a major effect on employee scheduling during election days. Under the law, employers may require an employee take their vot-

New York Election Law As a reminder, employees in New York must be provided with paid 98 • November 2019 • Total Food Service • www.totalfood.com

ing time at the beginning or end of their working shift, and that employees provide at least two days advance notice of the need for time off to vote. Employers are obligated to post a notice in the workplace advising employees of their rights a minimum 10 days before every election. So how should employers proceed? As the political climate heats up,

employers should keep in mind the distinction between protected political activity and unprotected political activity. Unfortunately, these are fact specific situations and the line between protected and unprotected activity is not entirely clear. New York hospitality establishments are advised to seek legal advice before disciplining any employee for their political activity whether on or off duty.

November 2019 • Total Food Service • www.totalfood.com • 99

Amelia Ekus, from page 24 What brought you to your current position? Honestly, it was Helene. I was so convinced that the only way to be successful in this industry was to work in a traditional restaurant and to outwork everybody around me – not with quality, just with sheer hours. I wanted an opportunity to be creative, to have the freedom to play. I wanted to contribute something. Helene opened my eyes to the world of corporate dining. Once I realized I could produce experiences that were as engaging as within traditional restaurants, I was in. I have learned skills that most people learn in a trial by fire environment once they try to open their own shops – merchandising, kitchen design, choice architecture. The reality is that the volume in corporate dining has so much power to affect change – we can help to support growers and creators through our sourcing, partner with major companies on their sustainability initiatives, and help support corporate culture – we are truly nourishing the minds at some of the best places to work in the world!

sible sourcing, quality ingredients, supporting the local economy and of course, reducing waste. My clients see our offerings as an extension of their corporate culture so we work together to align our values and create a well-rounded experience for their employees.

Guckenheimer is a leader in corporate dining experiences, building innovative food spaces that power healthy workforces, spark collaboration, and improve employee engagement. How would you describe the needs of your customers? Our clients are incredibly diverse. Some are focused on health and wellness to promote that culture in the workplace and optimize employee well-being. Others are focused on creating communal spaces to encourage casual collisions and spur creativity. Some clients are looking for brain food – services that optimize productivity, and others are trying to stay competitive in a tough hiring market. Most are a combination, threading in respon-

Crystal ball. What’s on your agenda? I’d like to open up a restaurant just outside of a major city, inspired by the service model of a Japanese Ryoken – a warm environment that epitomizes hospitality, highlights growers and creators in support of the local economy and features design-forward lodging options to extend the experience.

How have those needs evolved and what has your company done to respond to those needs? Many of our clients are focused on inclusivity, from a dietary standpoint as well to the way they are building their office spaces. We are seeing a rise in alternative office environments that support diverse work styles. They are looking for suppliers who can match the flexibility they are providing and go far beyond just maintaining a facility or cooking food – they are looking to create an experience for their employees, that is open to all of their employees. We have an entire Workplace Experience team designed to help integrate the management of our clients’ service lines and provide that seamless culture of hospitality.

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Restaurant Lighting, from page 52 prevent eyestrain. Track lighting, pendant and specialty lighting, and floor, table and desk lamps can all contribute to task lighting. Finally, bring in the accent lighting. Start by reviewing the threedimensionality of the restaurant’s space and drawing attention to unique features that you want to highlight. Accent lighting can be accomplished by using recessed and track lighting, chandeliers, specialty lighting and wall sconces, just to name a few. Three: Warm, Neutral or Cool Lighting? Select Your Color Temperature All lamps are assigned a “temperature” based on the color of the light that’s being emitted. White light tends to fall into three main categories: Warm, neutral or cool, and is measured in Kelvin (K). “Warm white” is a white light with a hint of yellow candlelight. If you’re going for this color temperature, you’ll want to select bulbs that are 3,000K or below, which dulls shades of blue while enhancing reds and oranges, and adds a yellow tint to whites and greens. “Neutral white” enhances colors equally and doesn’t emphasize hues of yellow or blue. Aiming for neutral white in your restaurant lighting? Select something that is between 3,000K and 3,500K. For “cool white,” or a white light with a hint of bluish-white, look for fixtures that emit 3,500K and above because this will boost blues, dull reds and impart a blue-ish shade to whites and greens. In general, warm lights make a space feel smaller, intimate and more comfortable, while cool lighting makes a restaurant look more spacious. Neutral light most closely resembles natural lighting and is known to increase feelings of wellbeing. Four: Highlight The Real Color

positive mood. At lunch, moderate lighting gives people the feeling that they’ve reached midday, and then lower intensity during dinner hours helps them wind down. Any easy way to achieve the shift in lighting levels is to select dimmable lights and install a dimming panel on most fixtures throughout your space. This allows for control of the lights so that you can create different ambiances throughout the day. It also helps prioritize energy efficiency, as not all of the lights will be needed all of the time. An example of accent lighting as shown at Rott n’ Grapes

Of Your Food & Drink Have you ever worn a shirt that looks like one color in your bedroom mirror, but looks entirely different in your office’s bathroom mirror? This happens because different lighting sources reveal the colors of an object in different ways. This may sound like a frivolous and ultra-focused design detail, but imagine cutting through a mediumrare steak expecting to see red and then being surprised by an orange hue! Probably won’t make for a great customer experience. The lighting term for how faithfully a light source depicts the color of an object is called a Color Rendering Index (CRI). The index ranges from 0 to 100—0 being the worst match and 100 being the best match to the true color of the object being lit. So, the higher the CRI, the better the color accuracy. Your entire space doesn’t need to be lit by a lamp with a high CRI value, but where color perception is important, like food and drink, or a colorful wallpaper or mural, a higher CRI will definitely work in your favor. Five: Control Your Lighting For Different Times Of Day If your restaurant serves break-

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fast, lunch and dinner, you may want to aim for a different level of lighting for each time of the day. During breakfast, it’s best to mimic daylight because it allows for customers to easily read their papers and magazines, and puts them in a

Lighting often gets overlooked, but it’s actually an important part of the restaurant design process. From the different types and varying color temperatures, there’s a lot to take into account. Hopefully, this guide helps simplify the process and inspires you to create the right vibe for your establishment.

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CRA Awards 2019, from page 78 naan) and Ki’Yen Yeung from Tiger Belly Noodle Bar (Granby). A new category for 2019 is Pastry Chef/Baker of the Year and the finalists are James Arena from Arethusa al tavolo (Bantam), Kristin Eddy from Millwright’s (Simsbury), Whang Suh from Hen & Heifer (Guilford), Rob Vankeuren from Flour Water Salt Bread (Darien) and Adam Young from Sift Bake Shop (Mystic). The Bartender of the Year finalists are Chris Murphy from The Whelk

(Westport), Moises Ramirez from Ordinary (New Haven), Daniel Rekfrom Elm City Social (New Haven), Christine Short from Zaragoza (New Milford), and Michela Zurstadt from High George (New Haven). The Server of the Year finalists are Dru Conway from Oyster Club (Mystic), Martie Pollard from M/ Bar (Mystic), Joelle Pagani from Cafémantic (Willimantic), Tom Sergi from Roma Ristorante (Watertown) and Steve Young from Bricco Tratto-

ria (West Hartford). The Caterer of the Year finalists are Craft Bird Food Truck (Hartford), DORO Catering (West Hartford), Forks & Fingers (East Haven), Mercado(Glastonbury) and Tim LaBant Catering (Wilton). The CRA Restaurant Newcomer award highlights the best new restaurants in Connecticut and the 2019 finalists are Gaudi Tapas & Wine(Danbury), Olmo (New Haven), Tavern on State (New Haven), Swyft (Kent) and

Whitecrest Eatery (Stonington). The final category is the Restaurant of the Year, where the CRA recognizes four different regional winners from throughout the state, as well as an overall winner from the sixteen nominees. Finalists from the North Region (Hartford & Tolland Counties) are Millwright’s (Simsbury), Present Company (Simsbury), Restaurant Bricco(West Hartford) and Zohara (West Hartford). The South Region (Middlesex & New Haven Counties) finalists are Grano Arso (Chester), Roia (New Haven), Shell & Bones (New Haven) and Strega (Branford). The East Region (New London & Windham Counties) finalists are Cafémantic (Willimantic), David Burke Prime (Mashantucket), Oyster Club(Mystic) and RD86 (New London). The West Region (Fairfield & Litchfield Counties) finalists are Jesup Hall (Westport), Taproot (Bethel), Tavern at Graybarns (Norwalk) and The Restaurant at Winvian Farm (Morris). The Connecticut Restaurant Association (CRA) is a full-service, not-for-profit trade association dedicated to supporting every type and size of restaurant. We are advocates for the Connecticut restaurant industry, a hub for information and a platform for networking. We commit ourselves to offering cost effective benefits and resources you need to run a profitable business. The industry plays an integral role in Connecticut’s economy, employing more than 160,100 people and creating $8.2 billion in annual sales.

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IRFSNY, from page 8 and special events — all designed to incorporate healthy foods into a business model to drive profits. The Healthy Food Expo will offer education sessions focused on hot topics including Trending Healthy Ingredients, Plant-Based Proteins, Food Allergies, Gluten-Free Options, Sourcing Local Food, Healthy Beverage Category, and much more. Visit h t t p s : / / w w w. h e a l t h y f o o d e x p o s. com/healthy-food-new-york for all of the latest information. For exhibitors of the events, an increasingly popular feature is the MATCH! Program, an efficient and effective way to connect with the buyers most relevant to an exhibitor’s business objectives. The appointment driven program delivers measurable ROI in the form of prescheduled appointments with qualified buyers who have purchasing authority and spend. For more information contact Karen Gillis at

Karen.Gillis@clarionevents.com. The three trade shows are owned and managed by Clarion UX (www. clarionux.com), and the International Restaurant and Foodservice Show of New York and Healthy Food Expos are sponsored by the New York State Restaurant Association (www. nysra.org). Clarion UX produces 37 events across 13 sectors of both trade and consumer events. Clarion UX, which is the U.S. division of Clarion Events, UK, and backed by The Blackstone Group has become one of the fastest growing event companies in the U.S. with aggressive growth through both acquisition and launch. Clarion acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion UX has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA; Tulsa, OK and Fairlawn, NJ.

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Advantage Marketing, from page 58 representation. What was once a very hands-on approach to product demonstrations of new menu ideations and solutions for end-user operators and the distributors that serve them, the market changed dramatically. The larger, newly combined national retail/foodservice brokers thought they could bring the very same retail sale mentality of volume driving rebates based on “tonnage” to accomplish their sales goals. The unforeseen problem with counting on volume foodservice sales was the palettes of restaurant and foodservice dining patrons grew more sophisticated, in many cases a result of the Food Network and diverse social media. Restaurants and foodservice operators needed “best in class” sales representatives to assist in meeting the increasing demands of their discerning customers, especially true in the mecca of the nations’ dining scene: New York City and its surrounding Tri-State area. Advantage Marketing’s perseverance to maintain independence and commit to provide “best in class” sales and service, resulted in their emergence today as the nation’s leading independent foodservice brokerage firm. “For the national manufacturer, Advantage Marketing’s 45-year history gives the company direct access to very strong relationships with operators, management companies and distributors, “ noted Advantage Marketing’s president, Mitchell Levine. “We operate on what we refer to as the Four Points of Excellence,” Levine explained. “It’s a business model that allows each managing partner, as a principal of the company, to focus their respective marketing efforts within a specific area of foodservice sales.” That foundation is built in part by Brigitte Rounds, who manages the institutional and K-12 school foodservice business and is a knowledgeable source when it comes to institu-

tional municipal services and sales. John Williams oversees the entire broadline foodservice distribution business, as well as key national accounts. Ron Fast’s expertise is with local independent distributors and brings a unique background as a trained chef in a number of high-end commercial kitchens. Fast also manages key large leverage operators and chain accounts with the support of the Advantage Marketing sales team assuring they find exciting, on trend, menu solutions. Mitchell Levine, as the company’s president, is actively involved in all aspects of the company sales and marketing efforts. “Today, you have to understand the operator’s needs exactly and precisely to meet their menu requirements in order to fulfill their customers’ expectations,” Levine explained. To acclimate to the ever-evolving industry and its constant changes, Advantage Marketing’s Hauppauge, NY and Saddle Brook, NJ offices are fully equipped with freezers, coolers, test kitchens and state-of-the-art technology. Advantage Marketing has a dedicated and trained team of sales professionals including a number of trained culinary chefs and a registered dietitian on staff to respond to various customer requests. These skilled personnel provide specific technical knowledge to their manufacturers and key operators. “In addition to being an expert to address the operator needs, you must understand the chain of command in order to sell and market product effectively,” added Williams. With Advantage Marketing, the legacy of the independent foodservice brokerage company is alive and well in the Metro New York New Jersey foodservice marketing area. With their 45 year history of professional foodservice sales and marketing, Advantage Marketing continues to create an unmatched recipe for success on behalf of their manufacturers and customers.

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Robert Gordon, from page 10 What was the opportunity that brought you to American Express? New leadership in the department brought a new focus to how they looked at dining services and how they delivered services to colleagues, and so my role was created and I was lucky enough to be offered the job. When did you first become involved with SHFM? I started with the organization when it was SFM over 20 years ago. It was the who’s who of the industry. How has SHFM impacted your career? I’ve met a lot of great people that I call true friends. I also have made a number of contacts and I’ve found its helped educate me on things I needed to learn more about. I would mention that as my career grew so did SFM. When the “H” was added it was right around the time I was taking on more workplace responsibilities. This allowed me to ask colleagues how they handled certain situations I wasn’t as familiar with. What does it mean to you to become president of SHFM? Wow, I’m not sure it’s sunk in yet, but I feel honored to lead this great organization. As the many that have gone before me I want to continue the legacy that’s been set. I will take many of my American Express principles to the job, the most important being thinking about the customer at the center of everything we do. In our case the customers are our members. Let’s back up a second. What should people in our industry know about the profile of the SHFM membership? You get a lot out of it. The way we set ourselves up allows us to address each segment of the Hospitality world. Whether you’re a vendor, Marketing company, contractor or client liaison, there’s something for everyone. It’s like a family and I continue

to say you get out of it as much as you put in. So I always say “Lean in”, find your passion, I know we have something that can use your ideas. Your position at Amex is a great snapshot of how jobs have evolved into so much more than just food. Yes, It’s amazing. The work we do is the hottest topic in corporate real estate. Most companies are looking at ways to give back to their employees outside of just salary. Can you outline your agenda for your year as president? • Continuing the work with the Young Professionals and Rising Star Programs • Pushing the new Rising Star Continuation Program • Focus on the “H” in SHFM by driving hospitality solutions to the people we serve • The SHFM Foundation • The work that this team does makes us different as an organization. I’d like to see what we can do to help enhance their efforts But the most important is getting folks to “lean in”. This has been something I really would like to see happen. I have a short time in office so I want to make sure my legacy is getting people involved. And to that I’d like to get the Young Professionals and Rising Stars more involved. This is the future of the organization and the more they are involved the better we will be as a group. What’s your vision for the “next generation” of SHFM members? I along with the executive committee and the board are focused on our Young Professionals and Rising Star segments. These are our future leaders, so now is the time to develop them. I don’t want this group to wait as long as I did to get involved.

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