November 2023 - Total Food Service by Total Food Service

NEWS

EQUIPMENT AND SUPPLIES

FREIBERG LED CFS BRANDS ACQUIRES FOODWARE GROUP FROM OLYMPUS

FS Brands announced last month that it has acquired The Foodware Group (TFG), creating a preferred provider of smallwares and supplies to the foodservice, healthcare, and hygiene markets, well positioned to capitalize on future growth opportunities. CFS Brands is a U.S.-based manufacturer of products for the foodservice, healthcare, and janitorial industries. CFS Brands operates Carlisle FoodService Products, Dinex, Sparta, El Castor, Jofel, Piper, San Jamar, Snap Drape, WipesPlus, Elite Global Solutions, and AyrKing brands globally. Based in Oklahoma City, OK,

“The Foodware Group joins a portfolio of businesses and brands that are leaders in their respective markets. CFS Brands and TFG are a great fit, and together we will build on our combined strengths and shared values to continue our track record of sustainable growth and exceptional results.” — Trent Freiberg CFS Brands employs more than 1,600 people across its headquarters, six manufacturing locations, and seven distribution centers worldwide. The Foodware Group was formed through a strategic combination of G.E.T, which has a 40-year legacy of

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providing complete “front of house” solutions in dinnerware, drinkware, display, and buffetware; and Winco, a ‘one-source’ supplier for tabletop, smallwares, janitorial, and countertop equipment. Through a commitment to customer-focused ser-

vice, along with a unique strength in product development and sourcing, The Foodware Group has become an award-winning supplier partner for foodservice operators and distributors. The Foodware Group is a leading end-to-end provider of supplies to the foodservice industry, delivering the highest value solutions to all of its partners with uncompromised quality and exceptional service. The Foodware Group provides front-ofthe-house and back-of-the-house supplies and smallwares for diverse foodservice applications. G.E.T.

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NEWS

NEW OPENINGS

FOOD NETWORK CHEF TYLER FLORENCE SET TO GUIDE SAN FRANCISCO EATERY

enowned chef Tyler Florence, well-known for his captivating work on the Food Network, has recently been announced as the new head of San Francisco’s esteemed restaurant, Town Hall. Located in the vibrant South of Market (SoMa) neighborhood in San Francisco. While Florence’s restaurants have garnered praise from both critics and patrons alike, it is his television career that has truly propelled him into the spotlight. He rose to prominence as the host of several Food Network shows, including “Food 911,” “How to Boil Water,” and “Tyler’s Ultimate.” With his warm and engaging personality, Florence captivated audiences around the world, making cooking accessible and enjoyable for home cooks of all skill levels. Under Florence’s leadership, Town Hall plans to introduce changes to the menu and extend its operational hours. “Running a successful restaurant is not just about serving great food, but also about creating an unforgettable experience for your guests. It’s about the entire package,” Florence noted. The South Carolina native is a renowned American chef, television personality, and cookbook author. With a career spanning over three decades, He

has made a significant impact on the culinary world through his innovative cooking style, captivating television shows, and best-selling cookbooks. Known for his passion for fresh ingredients and his dedication to creating delicious, approachable dishes, Florence has become a household name in the culinary industry. With an already established presence in San Francisco’s culinary scene, Florence is the proud owner of acclaimed establishments like Wayfare Tavern in the downtown area and the Miller & Lux steakhouse. His latest venture includes the opening of two new cafes in

Chef Tyler Florence (Photo: Food Network)

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“Running a successful restaurant is not just about serving great food, but also about creating an unforgettable experience for your guests. It’s about the entire package.” — Tyler Florence Union Square. Since its inception in 2004 by chef Mitchell Rosenthal and partners Steven Rosenthal and Bjorn Kock, Town Hall has become a highly sought-after destination in the thriving SoMa district. Like many Bay Area restaurants facing the challenges brought on by the pandemic, Town Hall adapted its approach in 2020 by paying homage to the iconic New Orleans restaurant, K-Paul’s. This strategic move allowed them to navigate the difficult times and remain afloat amidst the uncertainties. In the pursuit of this exciting new chapter, Florence has formed a partnership with DivcoWest, a national real estate investment firm that owns both the building housing Town Hall and the adjacent office complex at 199 Fremont. DivcoWest confirmed this collaboration expressing their confidence in Florence’s ability to honor the beloved culinary traditions of this San Francisco institution while simulta-

neously introducing a unique concept that aligns with the enduring Town Hall brand. After completing his education at Johnson & Wales University in Charleston, South Carolina, Florence embarked on a journey to refine his culinary skills. He honed his craft in some of the finest restaurants in New York City, including renowned establishments such as Charlie Palmer’s Aureole and Marta Pulini’s Cibreo. “Pay attention to the details. from the ambiance to the presentation of the food, every little aspect matters. It’s the little things that make a big difference,” Florence continued. In 1998, Florence opened his first restaurant, Cafeteria, in New York City. This venture received critical acclaim and quickly became a popular dining destination. The success of Cafeteria led to the opening of his second restaurant, the Michelinstarred Wayfare Tavern, located in San Francisco, California. Both restaurants showcase Florence’s culinary expertise and his commitment to using only the freshest, locally sourced ingredients. With Tyler at the helm, San Francisco’s Town Hall is poised to continue its legacy of culinary excellence, bringing innovative flavors and experiences to its loyal patrons.

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NEWS

HOTEL DINING

LOEWS MIAMI BEACH HOTEL DEBUTS NEW RAO’S OUTPOST

iami is renowned for its vibrant culinary scene, attracting both locals and tourists alike with its diverse range of flavors and cultural influences. With such intense competition, it is crucial for restaurants in Miami to possess certain qualities that set them apart and ensure their longterm success. With that goal in mind Loews Hotels is partnering with an iconic New York City brand to forge success in Miami, FL. Rao’s Restaurant Group, a culinary national treasure widely acclaimed for its authentic, southern Neapolitan Italian cooking and home-style family ambiance, opened a new location in Miami, FL late last month. The restaurant is located within the St. Moritz Tower, at the Loews Miami Beach Hotel. Rao’s opened 127 years ago in Harlem, New York and is celebrated as one of the oldest family owned and operated restaurants in the country. Staying true to original family recipes and dedicated to honoring the restaurant’s legacy, Rao’s co-owners Frank Pellegri-

“Similarly, like Loews, the Rao’s team knows what it takes to give customers a memorable authentic experience, one that will make Rao’s Miami Beach a remarkable addition to the Miami culinary scene.” — Alex Tisch no Jr. and Ron Straci maintain a menu that pairs generations of authenticity and love with freshness and flavor. Rao’s first opened its doors as a local saloon and 10-table restaurant in East Harlem, New York, in 1896. Its customers were city’s residents who came by after work to spend time with friends and family while sharing great food and drink. “Rao’s is a legendary experience, where every night feels like a Sunday dinner, and we are excited that our iconic Harlem eatery and years of tradition can now be celebrated in Miami,” said Ron Straci, co-owner of Rao’s. “Our legacy continues to grow as we bring our passion for food and signature vibe to this new location. It

Rao’s restaurant at the Loews Miami Beach Hotel

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feels like a natural next step for our family, and a place for the people of Miami to call home,” added Frank Pellegrino Jr., co-owner of Rao’s. “When it came time to think about our new South Beach restaurant location, we had to look no further than to Rao’s and our dear friends, Ron Straci, Frank Pellegrino Jr., Chef Dino Gatto and the rest of the team, all of whom we have known for years,” said Alex Tisch, President & CEO, Loews Hotels & Co. “Similarly, like Loews, the Rao’s team knows what it takes to give customers a memorable authentic experience, one that will make Rao’s Miami Beach a remarkable addition to the Miami culinary scene.” Rao’s Miami opens with dinner service seven days a week and offers a variety of traditional Rao’s classics including the legendary Rao’s Traditional Meatballs and Uncle Vincent’s Lemon Chicken, combined with contemporary dishes created specifically for the Miami location. Guests will experience the same level of comfort and service that they’re accustomed to in other locations, such as New York and Los Angeles. With its widely recognized brand, innovative concept, exquisite cuisine, and unparalleled service, Rao’s new restaurant at Loews Miami is poised for resounding success.

Main Office 100 Melrose Avenue, Suite 208 Greenwich, CT 06830 Publishers Leslie & Fred Klashman Vice President of Sales and Marketing Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Cherry Dumaual Francine Cohen Editorial Interns Hanaa Ahmar Skylar Brennan Josephine Dlugosz Jackson Hart Parker Shatkin Ivy Thomas Jeannie White Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Follow @TotalFoodService

Subscribe to the TFS YouTube channel Cover Photo by Eva Kosmas Flores Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 100 Melrose Ave., Suite 208, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2023 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

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NEWS

TECHNOLOGY

RESTAURANTS ARE USING AI TO IMPROVE SERVICE LOGISTICS

ow are restaurants and food service using AI to improve service, profit margins and efficiency? A few ways are through demand forecasting software, a coffee-making machine and automated voice ordering at drive-thru locations. Thirty-six percent of 1,000 U.S. people told HungerRush in a survey in May that they believed major restaurant chains don’t have enough staff to take orders, prepare food, and handle deliveries. AI is touted by many indus-

try experts as the solution to correct this. According to a report by the National Restaurant Association in February, around 58 percent of restaurant operators said the use of automation and tech to help address labor shortages will become more common this year. In June, Goop Kitchen, part of Los Angeles-based wellness brand Goop, reported results of its recent integration of back-of-house AI technology to enhance operational efficiency. Through the implementation of

ClearCOGS demand forecasting software, Goop Kitchen successfully reduced its food costs (COGS) and profit margin by over 2 percent. By leveraging AI-powered systems, the brand optimized its back-ofhouse operations, enabled precise forecasting, improved inventory management, and enhanced ingredient sourcing. Goop Kitchen’s commitment to sustainability has been further strengthened by the implementation of AI. By optimizing ingredient sourcing,

reducing waste, and implementing environmentally friendly packaging solutions, Goop Kitchen continues to prioritize its role as a responsible and eco-conscious brand. Major U.S. restaurant chains including Starbucks, Domino’s, and Chipotle are touting new technologies to automate production, cut labor costs and potentially boost profit margins. Starbucks said it plans to roll out a coffee-making machine, the Siren System, in around 10 percent of its stores starting next year. Starbucks claims that baristas using the machine will be able to produce drinks with less time and fewer steps, making a grande mocha frappucinno in 36 seconds rather than 87 seconds. The Wendy’s Co. teamed with Google Cloud to test artificial intelligence technology at a companyoperated drive-thru in June. Dublin, Ohio-based Wendy’s and Sunnyvale, Calif.-based Google Cloud said the pilot project is aimed at creating a quick and consistent drive-thru ordering experience. CKE Restaurants Holdings, the parent company of fast food chains Carl’s Jr. and Hardee’s, is rolling out artificial intelligence at its drive-thrus. The company is partnering with AI companies Presto Automation, OpenCity, and Valyant AI to automate voice ordering at participating drive-thru locations across the country, according to news releases. Carl’s Jr. and Hardee’s operate roughly 2,800 restaurants across 44 states. Sweetgreen, the fast-casual restaurant, is closer to closing its debt than the prior year, the brand announced during its first-quarter earnings call.

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TREND TALK

WITH JOYCE APPELMAN

SPOTLIGHTING NATIVE AMERICAN CUISINE Q&A with Chef Drew Anderson Chef de Cuisine, KAI, Phoenix, Arizona

he Phoenix restaurant, located at Sheraton Grand at Wild Horse Pass, set against the backdrop of the Komatke Mountain Range and located on the Gila River Indian Community, features a menu rich in creativity, history and Native American culture. KAI celebrates Native American cuisine with global accents to help tell the story of The Akimal O’otham and The Pee Posh peoples while highlighting the culture and history of the area.

Through local partnerships they feature artisans and farmers to fully immerse their guests in Southwestern cuisine. Chef Drew Anderson is the Chef de Cuisine at KAI, the only AAA Five Diamond and Forbes Five Star restaurant in Arizona that features a menu rich in Native American culture. The Minnesota native fell in love with the culinary arts during his youth. After graduating from High School, Chef Anderson attended the

Chef Drew Anderson

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Cordon Bleu Institute. From there he progressed his gastronomic awareness before eventually working under Chef Gavin Kaysen at Spoon and Stable in Minneapolis, Minnesota. Under Chef Kaysen’s tutelage, Drew honed his leadership abilities and gained a wealth of knowledge in Fine Dining culture. While he was at Spoon and Stable, Chef Kaysen won the James Beard Foundation’s “Best Chef Midwest 2018”. Chef Anderson left Spoon and

The main dining room at KAI, Phoenix, AZ

Joyce Appelman is the SCOOP News Editor and Senior Contributing Writer for Total Food Service and previously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

Stable to move to Arizona and began working under the James Beard Foundation’s “Best Chef of the Southwest 2019”, Chef Charleen Badman at the acclaimed F&B in Scottsdale Arizona. At F&B, Drew was immersed in the agriculture-based ethos of Arizona Restaurants. Drew began working at KAI after the restaurant reopened due to the global pandemic. At KAI, Drew trained under Chef Ryan Swanson be-

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NEWS

Article contributed by John Mahlmeister, COO, Easy Ice

EQUIPMENT SOLUTIONS

THE ULTIMATE GUIDE TO ICE MACHINE SOURCING

ost business owners don’t realize it, but the choice of how to source your ice equipment makes a huge impact on your time, money, and stress level the entire time it’s in use. To make the best decision, it’s helpful to compare ice machine sourcing methods by three key factors: 1. Cost 2. Convenience 3. Equipment options Let’s dive into the four ways to get a commercial ice machine, and how each one ranks when it comes to our key factors. Buying Cost: High The downside to buying and owning commercial ice equipment? It’s expensive! It’s common for a commercial ice machine and bin to cost around $6000-$8000, and this price tag can easily cross the $10,000 mark for specialty ice machines. And that’s only the beginning of your spending. Thanks to maintenance and repairs, up to 80% of commercial ice machine expenses occur after purchase. Expect to spend $300-$400 per visit on your ice machine’s maintenance, which should be performed at least twice a year. Breakdowns and repairs come up for even the most well-maintained machines, and the average repair cost in 2022 was over $700. Major part replacements, such as the compressor or evaporator, can run as high as over $1,600 and $700 respectively for machine that makes 600 pounds

of ice. Keep in mind, while a perfectly cared for ice machine can last up to 20 years, the industry average is 5-7. If you buy your equipment, expect to replace it that often. Convenience: Low If you own your machine, you’re solely responsible for its upkeep. You have to find a trustworthy ice machine service company in your area and remember to schedule professional maintenance at least twice a year. If you don’t, you’ll risk a dirty, contaminated ice supply and premature breakdowns. When your ice machine does break down, you’ll have to buy bagged ice while you wait for repairs—eating up time, effort, and funds you’d probably rather spend on profit-generating areas of your business.

particularly if you want specialty ice. The caveat? Some business owners have limited equipment options based on what foodservice equipment dealer they work with. Bigger regional and national FSE dealers usually sell a wide range of popular brands, but smaller dealers often have exclusive partnerships with popular brands like Hoshizaki and Manitowoc. Additionally, smaller dealers often carry fewer models from the brands they do sell.

Traditional Renting & Leasing If you don’t want to put up with the massive expense and hassle of ice machine ownership, renting is the alternative. Traditionally, there are two ways to rent your ice equipment—let’s see how they compare. Option 1: Local Lease/Rental

Equipment Options: Unlimited If you want the best chance of getting the exact ice machine you’re looking for, purchasing will give it to you—

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Cost: Moderate Rental options are cheaper than ownership, both up front and over

time. Unlike buying, renting doesn’t require a large outlay of your working capital in one initial transaction. You probably won’t have to make a deposit, but there’s usually an installation fee. With the average ice machine rental rate falling between $100-$300, you’ll spend far less to get an ice machine through your door if you lease. Most leasing and rental companies provide maintenance and repairs for your machine. The frequency, type of maintenance, and repair coverage can vary widely— but you’ll typically save money on ice machine care when you lease. Convenience: Moderate to High Renting ice equipment is also much more convenient than owning it. Your rental or leasing company usually handles your ice machine’s maintenance without much effort on your part. Find a company that keeps track of your maintenance schedule for you rather than waiting for you to make an appointment. It’s common for local leasing and rental companies to provide you with backup ice when your ice machine breaks down. Different providers may have different rules for backup ice, but this is another key benefit to leasing. Equipment Options: Limited The downside? You may not have as much equipment to choose from. Depending on your location, ice machine rental companies may only carry one or two brands, may not have specialty ice machines, and may have fewer sizes available. Do your research

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NEWS

By Josephine Dlugosz

OPERATING STRATEGIES

FLAT TECH DEBUTS NEW EQ TABLE BASES – MARKING AN END TO WOBBLY TABLES - ECONOMICALLY!

n a world where social media and Yelp reviewers have the potential to make or break a business, ensuring that every aspect of a restaurant is tended to, from the bathroom to the dining room, is key. An often-overlooked detail that will guarantee positive guest experience is a steady table. “It’s the one piece of equipment that unites the entire customer dining experience,” said Nils Hughes, the Executive VP of Sales for FLAT, a global, award-winning table stabilization company. “56% of people said that they would “reconsider” returning to a restaurant if their experience was ruined by a wobbly table, and 68% said that a wobbly table gives them a bad feeling about the overall operation, as it makes them question what’s going on behind the scenes,” Hughes continued. With their new line of EQ Table Bases, FLAT is helping restaurants worldwide achieve success and stability, affordably, one table at a time.

FLAT Tech was founded in 2004, since then, the company has continued to develop its products, providing restaurants with variations of both self-stabilizing table bases and FLAT Equalizers (designed for stabilizing existing tables). They’ve seen success across country and the globe with several leading hotel and restaurant chains and they’re projecting even more growth, both nationally and internationally. With their newest table base line, ‘FLAT EQ Table Bases,’ restaurateurs have new affordable and effective solutions to stabilize tables. “The bases are so simple to use and are a cost-effective option for instantly improving guest dining experiences and staff productivity” Hughes added.

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“You don’t need waiters crawling around on the floor adjusting tables.” — Nils Hughes The EQ Table Base line is comprised of six high-quality cast iron, powdercoated table bases, that are available in dining, counter and bar heights. Bases are shipped with a set of ‘Kitchen Innovations Award’ winning FLAT Equalizers; the installation process is quick: screw in the feet and press down to activate and stabilize. “If a waiter sees a problem with a wobbly table, they can walk over and press down on the table-top to lock it into position,” Hughes explained, highlighting the product’s simplicity: a crucial component, especially as restaurants get busier by the day post-COVID. In fact, the EQ Table Base line came out of COVID-19’s impact on restaurants. “Many customers told us that they needed to look at cost reductions and margins, and that’s where this development came from,” Hughes said. FLAT Equalizers are covered by a two-year guarantee, but they’re expected to last five years and are easily swapped-out. Their outer shells are made with high-impact, corrosion resistant materials, they adjust under pressure and stabilize with an internal locking mechanism. Equalizers reset once the pressure is released using an internal spring and

hydraulics, allowing customers to eat in peace without worry of a spilled drink or hot dish. In addition to stabilizing tables, the Equalizers also allow for the alltoo-often scenario of tables that are pushed together, to become perfectly aligned. Wheelchair accessible ADA table options are also available as part of the EQ Table Base line. While the FLAT products surely improve the customer experience, Hughes argues that they simultaneously help restaurants save money. Not only do they save operators time adjusting tables, it’s also more hygienic. “You don’t need waiters crawling around on the floor adjusting tables,” said Hughes. Additionally, restaurants don’t need to worry about comping spilled drinks or meals or receiving dry cleaning bills for stained clothing: two preventable costs. “And if there’s spilled liquid on the floor and someone slips,” Hughes continued, “you have a severe legal case on your hand. This is all solved in one piece of technology.”

With FLAT’s new EQ line of bases, restaurant operations of all sizes can ensure a positive, wobble-free experience for all guests while saving money. To learn more about their products, contact one of FLAT Tech’s 15 representative groups across the US, or visit their website, https://flattech.com.

BURRATA

Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream. Enhance your menu by creating a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving. Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz. and 1 lb. Stracciatella. For more info and samples, please contact: foodservice@belgioioso.com 877-863-2123

belgioioso.com/Foodservice

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NEWS

By Larry Sashin

PODCASTS AND WEBINARS

SUCCESSFUL FEMALE MANAGERS AND SAFE PRODUCE TRENDS HIGHLIGHT THE CENTER OF THE VBS PLATE

he Total Food Service / L. Sashin Virtual Breakfast Sessions met October head on when it tackled two diverse, important subjects. The first of which was “Women Owned-Management on an Uneven Playing Field.” I remember back in ‘73 when I got my first job after college graduation at Galey and Lord, a division of Burlington Industries. When I joined the “Bullpen”, a “Madmen” type room, there were 20 salespeople. 18 men, 2 women, one of which was AfricanAmerican. I was unofficially told much later that they helped G & L “fit quotas” that were required at the time. As our expert panel demonstrated, how times have changed! The roundtable comprised of Jaclyn Glazer, President and CEO of World Select Cuts, LLC; Caroline Bell, Owner/Operator of Café Grumpy; and Diana DeLucia, Founder of Golf Kitchen Magazine; had a lot to share with each other and the audience. Bell, the owner and operator of 12 locations was constantly confronted with, “I’d like to speak to the owner” the unenlightened vendor would tell her. “I am the owner” was her answer which was received with mixed results. DeLucia reminisced, “in the 70’ and 80’s women at work were looked at much differently than they are now. The perception of a woman’s skill, drive and abilities were often minimized. My daughter didn’t run into the difficulties I did, she found her own way and now runs a successful tech start-up” The panel was then bolstered by audience members

“Sometimes we argue, but when I’m right and come to the meeting with facts and a well laid out presentation, it doesn’t matter if I’m a woman or a man, people listen.” — Joyce Appelman Charles Dorn of the Dorn Group, Richard Hartman of Marsh McLennan and TFS’s own Joyce Appelman whose comment on getting her points across caught everyone’s attention, “Sometimes we argue, but when I’m right and come to the meeting with facts and a well laid out presentation, it doesn’t matter if I’m a woman or a man, people listen.” Panelist Glazer summed it up with her statement, “Say yes! There are so many opportunities out there and really all you have to do is put aside your doubts and put yourself in a position to take advantage of them. Remember to say yes.” VBS’ second monthly outing moved from the cultural throes of gender discrimination to the avoid-

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ance of possible digestive disorders of mishandled raw produce. For this important topic we tapped Phil Bartocci, Executive VP of Sales and Julio Garcia Business Development and Marketing Director, both from Produce Experience, importers and distributors of high quality, clean herbs, salads and tropical handled in a SQF Certified environment. Garcia started the session off with staggering food poisoning numbers, “Every year some 46,000,000 very subjected to food poisoning, 128,000 of them had to be hospitalized and around 3,000 died.” Audience member Bob Parrinello, President of Plum Safety and CIA Instructor piped in, “Most people think it’s an undercooked piece of chicken or a bad piece of fish that

will do them in and greens and tropical produce seem innocuous, but mishandled produce can create a hell of its own. That’s where the SQF Certification means a great deal”. Garcia added: “Our SQF designation is an expensive process that sets a company apart from our competition.” Moderator Sashin stated, “Both Fred and I have been to the Produce Experience, a SQF Certified, processing facility, it’s like a surgical center. They took my temperature and made me wear a hat, mask, lab coat, gloves and booties. I was shocked.” Bartocci ended his silence by emphasizing that, “We not only do our best to ensure the product is safely clean, but each unit is inspected to remove any piece that is bruised or damage. We want every piece, sprig, leaf to be fresh and usable to our buyers. When buy local and farm to table was brought up, Bartocci shot back: “Local is a ‘flexible term’, it could be anywhere in a 90 mile radius and farm to table should be held to the same safety standards, be careful.” The TFS/Sashin VBS Series returns on November 1st with “The 1st VBS Hall of Fame Inductions”. Please join us as we honor Peter Herrero Jr, Joyce Appelman and Yvan Lemoine for their many contributions to our podcast over the last 2 plus years. To register for the sessions just click or cut and paste the link below: h t t p s : / / w w w. e v e n t b r i t e . com/e/total-food-servicel-sashin-associates-virtua l - b re a k f a s t - s e s s i o n s - t i c k ets-429338572227

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FIORITO ON INSURANCE

STEPS TO AVOID COSTLY HOSPITALITY EMPLOYMENT-RELATED LAWSUITS

nderstanding your employees’ rights is paramount to protecting your business. According to preliminary data, the U.S. Equal Employment Opportunity Commission (EEOC) filed 143 new employment discrimination lawsuits in fiscal year 2023, representing more than a 50% increase over fiscal year 2022 suit filings 1. From discrimination to wrongful termination, employment practice claims can carry a heavy price tag when businesses fail to have the right risk management procedures and insurance coverage in place. It’s impossible to prevent all lawsuits. However, you can take mitigating steps to reduce your business’ risk and high cost associated

From discrimination to wrongful termination, employment practice claims can carry a heavy price tag when businesses fail to have the right risk management procedures and insurance coverage in place. with employment-related lawsuits through the following best practices: 1) Create policies and procedures. The first step and most important step is to create and implement concrete policies and procedures. Make sure that there are specific ways and means to address common on-thejob issues that could lead to a lawsuit. For instance, policies addressing hiring, promotions, evaluations,

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changes in status, training, harassment, and termination should all be considered. It is not about eliminating all employee questions, but instead about making sure that the employer and employee expectations meet reality. The best way to institute formal policies and procedures is to work with a seasoned employment law attorney to ensure that you’ve covered all your bases as an employer. • For many employees, the employer/employee relationship is an at-will one, meaning it can be terminated with or without cause by either the employee or their employer. The employee handbook will become the closest thing that the employer and employee have to a contract, which is why it is so vital. An employee handbook is the best way to identify and outline the rights and policies. • Make sure the handbook is a living, breathing docu-

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Robert has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-3382324 or by email at robert.fiorito@ hubinternational.com.

ment that is updated, reviewed and revised with counsel at least annually, as each year there is new case law, new legal issues that may not have ripe case laws and new considerations that should be included in the employee handbook. It is important to have each employee sign the handbook to show they are aware of and agree to the policies and procedures inside. • Insurance companies follow claims and litigation trends so they ask a lot of questions in their underwriting process. Documented policies and procedures will enable you to examine exclusions or risks specific to your business and their impact/defense as it relates to employee liability. Working with an experienced broker will ensure all liabilities unique to your business are

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NEWS

SPECIAL EVENTS

AJC SET TO HONOR TOP INDUSTRY LEADERS IN BRONX

n the fight against anti-Semitism, the role of family is incredibly important, and the AJC-American Jewish Committee recognizes this significance. Family provides a strong foundation of support, understanding, and love, which is crucial when combating hatred and discrimination. With that in mind, it will truly be a family affair as the AJC’s Food Service & Hospitality Division chapter’s upcoming gala is slated for Wednesday, November 29th at 6pm at the New York Botanical Garden in the Bronx. The gathering will honor industry leaders whose dedication, innovation, and commitment to excellence have made a significant impact on the foodservice industry. The ’23 edition will truly be a family affair as Imperial Dade’s Chris Freeman will be joined by the father and daughter team of The Sam Tell Company’s Dan and Samantha Saltzman, and the Stanpac brother duo: Matthew and Andrew Witt. By fostering strong familial bonds, the AJC ensures that individuals have a safe space to discuss their experi-

Chris Freeman

ences, concerns, and fears related to anti-Semitism. Families can also play a vital role in educating younger generations about their Jewish heritage, instilling a sense of pride and resilience in the face of adversity. Through their work, the AJC emphasizes the importance of family in creating a united front against anti-Semitism, promoting understanding and acceptance within our communities. Chris Freeman will be presented with the AJC Visionary Leadership Award; Dan Saltzman, the AJC Lifetime of Leadership Award; Samantha Saltzman, the AJC Rising Star Young Leadership Award; and Stanpac’s Witt Brothers, the AJC Corporate Leadership and Innovation Award. Freeman is a long-time sales and marketing executive at Imperial Dade. Founded in 1935 and based in Jersey City, NJ, Imperial Dade is a leading independently owned and operated distributor of foodservice packaging, facilities maintenance supplies, floor equipment, and industrial packaging serving North America, Puerto Rico, and the Caribbean.

Dan Saltzman

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“I was absolutely flabbergasted, when I got the invite to be an honoree,” Freeman noted. “The AJC has such clear goals based on communicating such an important message. It’s such a privilege to be recognized and part of such an important cause.” Since 1956, The Sam Tell Companies have offered quality solutions to the restaurant and foodservice industry. Their experienced contract design and build team execute projects nationwide. “In the world today, we need more people out there who will stand up for humanity, for love, and for our family as connected Jewish people,” Samantha Saltzman noted. “The AJC Gala provides us with an opportunity to bring a deeper awareness to our industry that we continue to fight for our freedom and independence every day.” The Witt brothers guide the fortunes of New Jersey based Stanpac. The firm is a leading manufacturer of paper food containers and lids. “We were surprised and honored that a colleague would consider nominating us,” Andrew Witt explained.

Samantha Saltzman

“The AJC has such clear goals based on communicating such an important message. It’s such a privilege to be recognized and part of such an important cause.” — Chris Freeman “It is nice that our commitment to inclusivity is noticed in the industry,” Matthew Witt added. “We work to find the best people to work alongside us in the business. The best people are men and women from all corners of the Earth.” Among the highlights of the evening will be a special address by Laura Epstein. The Vice President of AJC Access NY will speak about “The Hidden Meaning and Immense Power of Mutual Respect.” At this time of polarization and crisis, the on-going fight against antisemitism and hate in its many forms, and defending democratic values for all, Epstein’s vision is highly anticipated. A premier industry event, AJC’s Food Service & Hospitality Division Dinner draws nearly 400 industry professionals every year for an evening of celebration, camaraderie, and tribute. For many, it’s been a must-attend event for decades.

Andrew & Matthew Witt

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NEWS

EQUIPMENT INNOVATION

By Parker Shatkin

WARING SETS SIGHTS ON BRINGING CREPES BACK TO NATION’S RESTAURANT AND FOOD SERVICE OPERATORS

repes have emerged as a culinary delight that has stood the test of time and continues to captivate the gastronomic landscape. In 2024, as restaurants seek to source signature menu items, crepes offer a flexible addition that can satisfy the most discerning dining patrons. Crepes have emerged as a culinary delight that has stood the test of time and continues to captivate the gastronomic landscape. In 2024, as restaurants seek to source signature menu items, crepes offer a flexible addition that can satisfy the most discerning dining patrons. Crepes offer a versatile canvas for creativity, allowing chefs to showcase their culinary expertise through a myriad of sweet and savory fillings. Moreover, crepes possess a universal appeal, accommodating various dietary restrictions and preferences, including gluten-free and vegetarian options. With that goal in mind, Waring Commercial has added the XPress Multipurpose Cooktop to their port-

“There has always been an artistry to making crepes. With the X-Press, you no longer have to have someone who is skilled in the art of crepe making to introduce these profit-drivers to your menu. Consistently churn out perfect product without the mess with our new multi-purpose cooktop.” — Dan DeBari folio. The new crepe maker from the Stamford, CT based company marks the latest expansion of their portfolio of high-performance, innovative commercial kitchen solutions. In 2018, Waring, known for intro-

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ducing the country’s first blender in 1937, exited the consumer side of the kitchen appliance industry and decided to solely focus on creating commercial products. The XPress Multipurpose Cooktop was designed specifically with crepes

in mind. “We start with a focused approach in our product development,” said Dan DeBari, Senior VP& GM of Waring Commercial. “This cooktop offers a better way to intro-

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

THE REAL COST OF LOSING RESTAURANT STAFF

icture this: Sarah, a talented line cook in a popular downtown restaurant, decides to quit unexpectedly. The owner, John, thinks he can easily replace her but what he doesn’t realize is that Sarah’s departure sets off a chain reaction. There is lower morale among the staff, a decline in the food quality and, eventually, a drop in customer satisfaction. Let’s explore the hidden costs of this kind of turnover and how you can turn this challenge into an opportunity. The hidden costs of restaurant staff turnover There’s one thing you can’t teach in the restaurant business and that’s experience, especially experience in your restaurant. There’s the experience of what a rush is like, what to

When a good team member leaves abruptly, it can damage morale because all the other employees that are still working there, their jobs just got harder. They lost the key team member that supported their work and, often, they’re losing a friend. do when your burners go out during service, or how to handle a crazy holiday weekend. These are just a few examples of those things that can’t be taught in a manual. Sure, you can systemize a lot of it and teach staff your system, your process, your way and make sure they’re as prepared as possible but nothing truly replaces the institutional knowledge your experienced employees have. There are also training costs in-

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volved and training for new hires is expensive. Twenty years ago, when I first started coaching restaurant owners and their managers, the estimate for turnover was about $2,000 per employee. Today, studies like the one by the Society of Human Resource Management called the “Human Capital Benchmarking Report,” showed the cost of turnover today is $4,129 per new hire. That number includes costs like training wages for the employee and the trainer, uniforms, product errors, service errors and insurance. That’s more than double what it was 20 years ago, so financially it’s expensive when you lose somebody and have to bring somebody else in. How about the decrease in productivity and even team morale when you lose a seasoned team member? It might take two people to fill in that role, such as that well-trained cook that literally can handle two or three stations at a time, so on a slower day you only need two cooks

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

on the line, not four. Your seasoned people have done their job over and over for so long that the process of doing their job has become second nature. They’re much faster and can juggle more. That’s where experience comes in. You can teach somebody to cook a dish but to do it quickly, multitask, know where everything is and to know the little secrets like the hot hot and the cold spaces on the grill, that only comes with experience. When a good team member leaves abruptly, it can damage morale because all the other employees that are still working there, their jobs just got harder. They lost the key team member that supported their work and, often, they’re losing a friend. There’s a good chance there’s a bigger issue, something underlying in your restaurant that’s truly affecting how that employee felt that left you. They’re likely not alone in their experience and their feelings. What are some of the reasons employees leave in the first place? Employees leave because of limited advancement opportunities. While I get that many of your restaurant employees don’t want op-

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NEWS

By Parker Shatkin

FIRE SUPPRESSION STRATEGIES

INDUSTRY VETERAN MARTINEZ BRINGS DECADES OF INNOVATION TO BRONX BASED MASTER FIRE

he importance of having a high-quality fire safety protocol in place cannot be overstated in any workplace, but especially in the food service industry. As businesses that depend on the near-constant use of gas, flame, and heat, kitchens are particularly vulnerable to the on-going potential of fire-related disasters. Having a reliable system in place to alert both employees and the fire department, as well as to suppress any fires that do happen, is crucial for restaurants and other food service establishments. With that in mind and the significant changes in local fire codes, Master Fire Systems, an NYC-based fire protection company, walked us through the most important things to keep in mind when choosing a fire protection system for your commercial kitchen. Master Fire Systems began as a family business in 1969. After working for his father part-time, Peter Martinez, Master Fire Systems’ current president, took over the company and has since quadrupled the business that his father started. A lot has changed since Martinez began working with his father after school and on weekends, including new regulations put in place by the FDNY. But what hasn’t changed is the importance of having a state of the industry fire prevention and suppression system. “If you do have a fire in your kitchen, you could lose your whole business, your livelihood, or at best be out of business for months,” Martinez said. “Even if you have insurance, restaurants have to jump through a lot of hoops to prove that they should get the insurance money, and

“Even if you have insurance, restaurants have to jump through a lot of hoops to prove that they should get the insurance money, and often insurance companies won’t pay it out.” — Peter Martinez often insurance companies won’t pay it out.” When selecting a fire protection system, Martinez was clear that owners should choose a reliable, experienced contractor to install the system. “Many companies sell fire suppression equipment but very few provide great service and essentials like audits of your kitchen and on-going inspections,” Martinez continued. Other important questions to ask a fire protection company that you’re planning on working with include what nationally known. branded manufacturers they carry and how long they’ve been in business. “We also suggest getting references from previous customers and making sure they’re both licensed by the building department and certified by the fire department,” the Bronx based Marti-

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nez added. “It’s also a good idea to see how reliable they are for audits and inspections; you can typically set up an audit with a company free of charge, which allows you to check out their reliability just as much as it gives them an opportunity to determine what you need. It’s important to properly train your staff, too; On every job we go to, we offer training to the owner and employees.” Other common mistakes that owners often make when looking for a fire protection system include not asking what is included in an inspection until it’s too late, and not knowing how often certain aspects need to be inspected. “For example, many business owners don’t know that the ducts in their system need to be cleaned every three months—if their fire protection company is slacking off, they’re none

the wiser,” Martinez noted. In a market like New York, there is a wide range of services that could be needed depending on the building, so it’s important to work with a company that knows how to handle these different situations. “A restaurant kitchen in a high-rise, for example, likely needs a different system in place than one in an older building.” There are also legal hurdles that owners should be aware of as well. For example, every restaurant owner must do an inspection of the fire system, and they must have an owner’s checklist to walk through the inspection of their equipment. A reputable fire protection company, like Master Fire Systems, will provide this checklist for you. Among the key concerns for restaurant and food service operators are the new FDNY regulations. Martinez views these regulations as bringing more integrity to the fire suppression business. “It used to be that these companies were able to have employees who were not trained by the manufacturer. Now, all employees, including technicians, must be trained by the factory and the company. This makes it so that everyone has to comply with the same standards. There’s no more ‘I’ll do it my way, you do it your way’ in the fire suppression business,” Martinez concluded “We’ve worked with tons of restaurants where the fire system has saved their establishment. Having a fire system in place notably reduces response time in case of an emergency.” If you’re interested in learning more about working with Master Fire Systems, you can visit their website at masterfiresystems.com.

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EYE

FOODSERVICE EVENT COVERAGE

VICTORY FOODSERVICE’S 2023 TRADE SHOW MARKS MILESTONE

he Victory Foods family once again brought their very special brand of customer service to the Bronx based firm’s annual show. This year’s event marked the 20th annual edition of the Metro New York distributor welcoming industry professionals to a showcase of new menu ideas. Queens’ Terrace on the Park served as the perfect venue for independent broad liner food distributor to celebrate two decades of hosting Tri-State restaurateurs and foodservice operators as they seek to source a competitive edge. From fresh-cut meats to cleaning supplies, once again Victory’s latest show had it all. “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 also know that the key to our success has been to build a dedicated team of sales professionals that are supported by our drivers, warehouse personnel and customer service representatives.” For more than 35 years Victory has offered personalized attention and service our customers need to reliably serve their guests, 24/7, 365. The company’s extensive product catalog, which includes over 9,000 fresh, frozen, and dry items, provides the products to serve all three dayparts and cater to various ethnic cuisines. “With access to a wide selection of over 6,000 items available for immediate delivery, we ensure you get what you need, when you need it,” noted Luthra. Victory’s show-goers had a wonderful time with prizes raffled off throughout the day. The show had a

continued on page 30

The Victory Management team celebrated 20 years of outstanding shows.

(L to R) Mike’s Amazing’s Rick Kennis and Teresa Gomes

(L to R) Victory Foods’ Joanna Zoulus and Sunder Luthra

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Victory bought a full display of fresh produce

(L to R) Kraft/Heinz’s Vinny Saracco with David Wegner

776’s Carl Cool with Ruggierio Seafood’s Mario Cimino

(L to R) Victory Foods’ Gerry Zografakis, with Jimbo Amsterdam’s Elizabeth and Regulo Hernandez

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VICTORY FOODSERVICE real feel of family and many attendees, vendors and the Victory team welcomed each other warmly. It’s one of the industry’s few events where families and 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 started 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. Today, Victory’s commitment to innovation includes recent investments in state-of-the-art computerized inventory, selection, routing, and solar energy that continue to drive its business forward. 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 prompt delivery.

from page 28

(L to R) El Dorado 3 Diners’ John Yanniapoulos and Sam Jabor of Victory

Sam Levine of Simoniz

Kontos Foods’ Nikos Zavolus (R) assisted show visitors with a number of new menu ideas

(L to R) The Plymouth Beef duo Ben Sussman and Joe Amore

(L to R) Victory Food’s Jennifer Ramirez and Michael Rubenstein

(L to R) Future Payments’ Teddy Simla and Paulo Dominguez,

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(L to R) Steve Meier of Sweet Baby Rays/Ken’s and Key Impact’s Rob Renner

(L to R) Tower Aisles’ Sabia Lockhead and Jim Johnson,

(L to R) Marinelli’s Franklin Ponce, with Farmers’ Natalia Herao and Tropical’s Beatrice Casaro

November 2023 • Total Food Service • www.totalfood.com • 31

NEWS

EVENTS

NATIONAL RESTAURANT ASSOCIATION SHOW KICKS OFF ANNUAL SEARCH FOR TOP FOOD AND BEVERAGE PRODUCTS Now accepting submissions for the 2024 FABI Awards, which honor exceptional food and beverage breakthroughs in taste, profitability, creativity and market appeal

he National Restaurant Association Restaurant, Hotel-Motel Show®, the epicenter of culinary innovation and a showcase of emerging trends in the foodservice industry, is excited to announce the opening of applications for the prestigious 2024 Food and Beverage (FABI) Awards. This renowned award program recognizes and celebrates forward-thinking and creative products that are shaping the future of food and beverage within restaurants and for consumers. FABI Awardees will be prominently featured at the 2024 National Restaurant Association Show, taking place from May 18-21, 2024, at Mc-

Cormick Place in Chicago, IL, where attendees can experience these cutting-edge products firsthand. Tom Cindric, President of Winsight Exhibitions, conveyed his enthusiasm, saying, “The FABI Awards program truly represents the heart of culinary innovation within the food and beverage industry. As we look ahead to 2024, we’re thrilled to maintain our legacy of introducing the year’s most exceptional food and beverage products. These products, and especially the FABI Favorites, embody the forefront of creativity and innovation, setting new trends, delighting customers, and offering expanded menu possibilities across the industry—an

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exhilarating journey into the world of culinary excellence.” In addition to the prestigious FABI Awards, a select group of recipients will also earn the esteemed title of FABI Favorites. These exceptional products are carefully chosen by our expert panel of judges as the most groundbreaking and influential of the year. Introduced at the 2023 Show, this new designation offers special recognition to food and beverage products that excel within an already extraordinary lineup, exemplifying creativity, ingenuity, and the ability to expand menu options industry-wide. “The FABI Award is incredibly important because it provides credibil-

ity in an environment where there’s a lot of innovation,” said Scott Desani, President & COO, Meati Foods and a 2023 FABI Favorite recipient. “It helps operators understand which products are really breaking through and standing out.” All FABI Awardees receive industry-wide exposure before, during, and after the Show, and their awarded products will be prominently acknowledged throughout the Show and are short-listed for additional press coverage opportunities. Additional exposure includes: • Recognition in a wire-distributed press release announcement to

continued on page 114

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NEWS

By Skylar Brennan

NEWSMAKERS

LE COLONIAL CELEBRATES DECADES OF TASTY AND UNIQUE FARE WITH SOUTH FLORIDA ADDITION

ith the restaurant industry getting its groove back and people hunting for their new favorite spot, healthier eating and eclectic ambiance are a priority for the nation’s dining public. Riding that wave, Le Colonial, a high-end Vietnamese eatery, has opened their newest location in Delray Beach, FL, adding to their national footprint. Le Colonial’s remarkable success can be attributed to several key factors that have propelled the restaurant chain’s growth. Le Colonial’s receipt for success has been built on several key ingredients. “Our restaurants feature a romantic and warm, atmosphere combined with unique cuisine to create an experience that sets it apart from other restaurants,” noted Rick Wahlstedt, restaurateur and co-owner of Le Colonial.

“We are known as the grandfather of lounges, and we understand that the dining room customer and the bar patron are looking for a very different experience in many cases.” — Rick Wahlstedt Wahlstedt’s story reflects the opportunity that the restaurant and foodservice industry offers a visionary entrepreneur. Originally from Sweden, he worked his way up in the service industry, from a waiter to a maître d’ in some of the most well-respected restaurants in New York City. He then co-founded Le Colonial some 30 plus years ago. For the past three decades, Wahlstedt and his team have built a brand that celebrates the ambiance and cuisine of 1920’s Saigon. While

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each of the restaurants feature those French influences, local patrons are greeted with a slightly different concept including unique menus, colors, and design. “We are known as the grandfather of lounges, and we understand that the dining room customer and the bar patron are looking for a very different experience in many cases,” Wahlstedt detailed. The original Le Colonial had a proper posh dining room, with a lounge and bar on the second floor. At the time, this was unheard of, and Wahlstedt reflects on how going out of the norm made people question his legitimacy in the restaurant industry. “I remember my colleagues came to visit the construction site and said I was out of my mind, and I was never going to succeed.” They were wrong, as Le Colonial thrived and began to expand and open more places. They continued to open in the same fashion, with the original owners expanding their ideas into new locations, taking advantage of the ambiance in the city they’re in. “Going back thirty years, all of the restaurants are single units, so you never

get the feeling that you are eating in a chain restaurant,” Wahlstedt added. There are four more locations on the way with Naples, FL coming soon, Cherry Creek/Denver after that, and then additional East Coast expansion. They plan to “grow from eight restaurants to fifteen by 2029,” Wahlstedt continued. The commitment to creating a unique local experience is reflected on Le Colonial’s approach to its menus. The new Delray Beach eatery is incorporating more seafood dishes in their menu. “We emphasize farm to table Vietnamese fare, Wahlstedt outlined. “To accomplish that goal, we work closely with local farms. “ Le Colonial prides itself on being adaptable to all lifestyles, offering many plant-based, vegan, and pescatarian options while focusing on light, healthy cuisine in their menu. and elegant decor with enjoyable, healthy food. In order to accomplish its “local” culinary goals, Le Colonial has built an experienced culinary management team. Hassan Obaye, who serves as culinary director and Chef Nicole Routhier collaborate on menus, with Wahlstedt. “We still offer 20% of the original recipes including very popular Red Snapper on the menu from when we opened. Our food and design have lasted the test of time.” Le Colonial has been around for over thirty years and continues to thrive. Atmosphere and quality food is a key to their success, as well as the cohesiveness that follows the iconic chain. With high end, farm to table dining and a fun, specific theme, the nation’s most discerning dining patrons continue to find their Le Colonial timeless.

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

GREGORY GOURDET Celebrity Chef and Author

hef Gregory Gourdet is a celebrated chef, James Beard Award winning author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon. An avid traveler and lifelong student of food and culture, Gourdet infuses methods and ingredients from all over the world, balanced together with his own Haitian heritage, to create signature flavors that are adored for their seasonality, boldness, complexity, and spice. Chef Gourdet’s original plan was to study medicine and become a doctor. The proverbial fork in the road came and he graduated from the University of Montana with a degree in French, then enrolled in the prestigious Culinary Institute of America (CIA). He became the school’s first student to land a coveted internship with celebrity chef Jean-Georges Vongerichten. He graduated from the CIA in 2000 and went back to work for Jean-Georges full-time.

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Gregory Gourdet (Photo credit: Eva Kosmas Flores)

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Q&A

GREGORY GOURDET, from page 36

In 2010, Gourdet took the helm at Departure Restaurant + Lounge in Portland, OR, where he combined local ingredients of the Pacific Northwest with flavors and traditions from Japan, China, Thailand, Vietnam, and Korea to create his modern Asian fare. In 2019, Gourdet ended a 10-year tenure with Departure to focus on opening his own restaurant, Kann, a wood-fired concept that promised to bring the cuisine of his Haitian heritage and the Caribbean diaspora to the American spotlight. Kann opened in Portland in 2022. Chef Gourdet released his first cookbook, Everyone’s Table: Global Recipes for Modern Health, in 2021, as the ultimate guide to cooking globallyinspired dishes free of gluten, dairy, soy, legumes, and grains. The book aims to make healthy eating accessible to all, and won the James Beard Award for Best General Cookbook in 2022. Gourdet’s career soared to new heights this year as Kann was named the nation’s best new restaurant. Total Food Service is honored to share his inspiring story. Could you share where your passion for cooking came from? I grew up in Queens as a first-generation New Yorker. I always loved watching my mom cook. You know, I grew up in a Haitian household, and my mom was an amazing caretaker. Even though she had two jobs, there was always food on the table! Where did you study and learn the skills that have become sort of the foundation of your career? I went to the Culinary Institute of America (CIA). That led to an internship at Jean-Georges. I then went on to work at Jean-Georges for about six and a half years. Did you know in high school that you wanted to go to the CIA? Or how

did you find your way there? I actually did pre-med at NYU for a year because I thought I wanted to be a doctor. Then I ended up going out to the University of Montana, and studying wildlife biology. That is where I was living on my own for the first time and paying my own rent. That is when and where I started cooking. I did, because I was in college for five years before going to CIA. And after three majors, CIA really felt like I would finally learn and everything just clicked for the first time. It was like the first time I got straight A’s. I loved school for the very first time. Can you share your career path after the CIA? What were you doing and how did you land in Portland? After six and a half years with Jean Georges, a friend presented me the opportunity to be the chef of a pan Asian concept in downtown Portland. Having lived in Montana, I spent time in Portland. I had developed a relationship with the city. I was just at a point in my life where I needed some change. I just moved cross country, moved back across the country and I have been here for the past 16 years. What led to the opening of Kann? Kann came out of not wanting to work for other people anymore and wanting more control. Just kind of wanting to do my own thing. After working in restaurants that featured so many other types of cuisines, I felt I wasn’t spending enough time learning about my own culture. That spawned this introspective look and with that I started making Haitian food. It just felt very comfortable, and I was able to dig into family memories and history. It just felt like a much better cooking experience than cooking food that I had learned from other cultures.

continued on page 40

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Q&A

GREGORY GOURDET, from page 38

Let’s talk for a second about Haitian cuisine. Is it seafood based or Creole? Think Caribbean flavors with a big bandwidth because there are vast differences throughout the Caribbean. Lots of seafood of course because Haiti is an island. Lots of grains, rice, legumes and beans. Lots of starchy root vegetables like plantains, sweet potatoes, differ-

ent types of yams, taro root, lots of scotch bonnet chili, sour oranges. Spices like cinnamon, star anise and vanilla. Where do you source all this stuff? It’s not exactly on a Sysco or US Foods truck. Most of it is actually pretty common. But we do source some things directly from Haiti including chocolate, mushrooms and coffee.

You sort of made a big gamble, thinking that Haitian cuisine that nobody really understood would be something that would be popular to everybody in that Portland community. Keep in mind, I’ve been part of the community for the past 16 years. I have a strong footing in Portland and I’ve been feeding people this entire time. We tested the concept

with a few pop ups, and they were extremely successful. It showed me that people were excited and ready for something different. Talk about the customer base. Is it students from Portland State? Is it local business? What’s the mix look like? We have a very, very crazy mix of

continued on page 42

A sampling of the Haitian cuisine from Gregory Gourdet’s Kann restaurant includes (clockwise from top L): Griyo Twice Cooked Pork; Epis Brine Chicken; Pen Patat Boulé; and Grilled Pineapple Upside Down Cake.. (All food photos courtesy of Eva Kosmas Flores)

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Q&A

GREGORY GOURDET, from page 40

guests, from the people who are flying in from around the country, literally just to eat at Kann, to people who happen to be here on a trip and they base it around Kann to I mean, literally every type of person and every type of guests. How would you describe the atmosphere and ambiance of Kann? It’s lively, and energetic. Service is extremely important to us. We have a family style menu, it’s a threecourse experience with multiple shared plates within those courses. Is it a price fixed menu? No, it is not. Everything kind of leaves the kitchen as it’s prepared. But for a table of two, you might get two, three starters. And then for entrees you can get maybe two different entrees and two different sides. And, oh, save room for dessert. And we’ve had people come in and order the entire menu. We’ve had tables of four, tables of six come in and order the entire menu, which is 20 dishes. That happens often.

Is Portland a competitive restaurant market? We’re a bit too small of a town to be competitive. It’s important that we focus on supporting each other, and if I have guests who are flown in from out of town, and they’re making a weekend of it, I always suggest friends’ restaurants as other options for them to go to. I think building that sense of community is extremely important to us, even though there’s still elements of the pandemic that are not letting go. We are still somewhat in a kind of survival mode on some level, but at the same time, it’s like really important that we build each other up, because we are one community. What’s your approach to building your front of the house team and culinary teams? We have a clear ethos, it’s built on equity, it’s built on inclusion, it’s built on not being scared to develop

continued on page 44

Gourdet’s Kann restaurant won the 2023 James Beard Award for best new restaurant. Their cocktail menu is inspired by the tropics and Haiti, and blend in great Caribbean rums, pineapple, soursop, coconut, habanero, and one of the largest selection on the west coast of the Haitian cane spirit Clairin. Kann also has a selection of delicious expertly made craft zero proof drinks and cocktails that pair excellently with the cuisine.

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Q&A

GREGORY GOURDET, from page 42

people and really investing in their futures and in their careers, and also supporting but not micromanaging. Those are all part of the things that we do. I had really great mentors when I was younger, but I was also given a lot of freedom to manage myself. And that’s kind of how I lead. I think it’s really important that young folks and the people that we have on our teams are able to do the work and stick up for themselves and communicate really well and we all collaborate on challenges and opportunities. Communication is a huge part of what we’re doing. I think we have a young team, either by their age or early stages of their careers. Many including my chef and GM are in these positions of responsibility for the first time. It’s important that we help them find their footing. I’m there to support them and work on things together. Can you talk about the impact that Jean-Georges had on your career? Jean-Georges is definitely a mentor because, he was there and supported and promoted me. A lot of what I learned about food is based on his vision of seasonality with ingredients and the inspiration of spices and flavors from all around the world. He really enabled me to develop a high level understanding of quality and flavor. His right-hand person, Gregory Brainin was really my main mentor. He is the culinary director, main recipe developer for Jean-Georges worldwide. We worked together the whole time I was there and he taught me how to cook and how to balance flavors. I look up to people like Martin Anderson who paved the way for Black chefs in America many years ago. What’s your approach to the way you design your kitchen? The centerpiece is an eight-foot hearth. We had it custom built locally. I would say a good 50% of the menu is grilled if not more. How about on the beverage side?

Are there Haitian wines or cocktails? There are not any wines but we have a very extensive Haitian spirit collection. Obviously Rhum Barbancourt is the most popular Haitian rum and one of our biggest exports from Haiti, but we also have Clairin which is a cane spirit. We probably have the largest selection on the west coast of Clairin. Many of the drinks are obviously inspired by the tropics and Haiti. There are the great rums, cane spirits and pineapple and soursop, coconut, habanero. We also have a very strong zero proof program on drinks. We have very delicious expertly made craft zero proof drinks and cocktails. Our food is pretty well spiced and very savory so obviously, the wine list needs to pair well. Our wines, are highly focused on winemakers of color and female winemakers. One of our managers runs the bar program and we have a bar lead. You mentioned recognition of ethnically diverse chefs in the Pacific Northwest… thoughts? The Pacific Northwest is predominantly white. So having representation is extremely important. And having places like Kann and other Black businesses in the Pacific Northwest, is important for people, not only for people of color, but for all people. People of color can come and they connect to cultures and tastings that remind them of growing up, especially if they’re Haitian, but of course, if they’re Caribbean or have some type of Caribbean, South American Hispanic heritage, a lot of flavors will be similar. It’s been cool to see people of different cultures find something in the food. We’ve had Indian, Filipino, Chinese folks all kind of eat certain dishes off the menu, and have it remind them of something from home. That’s probably the benefit of just food being able to kind of be a common denominator between us all.

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Q&A

GREGORY GOURDET, from page 44

I noticed the menu is both gluten and dairy free. I’ve been gluten and dairy free for about 14 years. So, all my food is gluten and dairy free. It’s pretty straightforward with an understanding that there are a lot of dietary distinctions in Portland. With the sizeable volume, we want to have enough options for all guests. With that, we try to lean into being as inclusive as possible for all diners including being very allergen friendly at Kann. Do you use social media, or use traditional advertising to promote the restaurant? Instagram is our lead with promotion. We use it to promote our latest news including specials or upcoming events and let people know when a reservation opens up. We also love to share the backstory on dishes. What are your thoughts about being honored by the James Beard Foundation?

We were super honored, it’s something that we really were striving for and hoping for. It was certainly like a goal from when we opened. We knew if we focused on making Kann a great restaurant from inside and out that good things would happen. That’s what we still focus on every single day, even after winning the James Beard award. What’s next: Michelin stars? For me, just making Kann a sustainable and healthy place to live. Being so busy, it does take a lot of energy for all of us on the team. So just trying to have things stabilized and be a sustainable business, for the guests and for the staff. I think that’s really my goal. Keep going and keep pushing. We already have guests often asking when the menu is changing and all that good stuff. Staying ahead of the curve, and making sure that we’re always innovating and offering something different is always kind of what we’re working on.

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The welcoming interior at Kann restaurant in Portland, OR (Photo by Steve Freihon)

Are you happy cooking? Or do you see building a brand around you and where do you go from here? For me, I don’t really plan on opening a million restaurants. I might open maybe one or two more in my lifetime, I think. I really enjoy being able to travel and I enjoy freedom. And I enjoy writing books. I definitely want to write more cookbooks. Restaurants are really, really, really hard. The profit margin is extremely slim and it’s re-

ally challenging. I’m so hands on that I know that I physically can’t be in multiple places at the same time. I am who I am. Any plans to come back to New York and have a restaurant here at some point? Oh, maybe one day. I love New York. And I feel like, Kann is my give back to Portland. And maybe one day I want to give back to New York.

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NEWS

By Josephine Dlugosz

FRANCHISING STRATEGIES

CT’S RIKO’S PIZZA ENSURES FRANCHISE SUCCESS WITH DYNAMIC EXPANSION VISION

n the post-pandemic landscape of America, many restaurateurs seeking franchise and real estate opportunities are embracing the thriving pizza industry as a lucrative choice. The pizza sector has demonstrated resilience during the most challenging of times and continues to grow as a popular dining option among consumers. To identify exceptional franchise and real estate prospects, restaurateurs are conducting extensive market research to understand local preferences, demographics, and competition. Many operators then collaborate with experienced franchise consultants and real estate agents special-

izing in the food industry to provide valuable insights and assistance in locating prime locations with high foot traffic. Armed with that knowledge, they are establishing partnerships with reputable pizza franchises that offer comprehensive support and training programs can further enhance the chances of success in this competitive market. By leveraging the enduring popularity of pizza and employing strategic decision-making, restaurateurs can navigate the post-pandemic landscape and seize rewarding franchise and real estate opportunities in the American market. At the top of that list of franchise options

“That’s why it took from 2011 to 2019 to launch because we were committed to getting it right.” — Rico Imbrogno poised for success is Connecticut based Riko’s Pizza. “We’re growing, and we’re going to do something fantastic,” noted Rico Imbrogno, co-founder and CEO of Riko’s Pizza. The pizza franchise company has seen a slow-but-steady growth since opening the doors of its first location in Stamford, CT in 2011, thanks to its leaders’ strategic franchise-forward moves. Riko’s is

known for its thin crust pies, craft drink menu, and vibe that features a friendly and local atmosphere that rewards franchisees with a loyal and repeat customer base franchise owners as they expand nationwide. Riko’s began a soft launch of its franchisee program in 2019, but Imbrogno said that he had plans to franchise from day one. A carpenter by trade, Imbrogno was brand new to the restaurant and franchise world when he partnered with Luigi Cardillo, COO, and the two opened the first location. They decided to take a slow growth approach, a decision that ultimately worked in their favor. “We talked to a lot of people, hired a consultant, read a lot, and saw how other people did it,” Imbrogno added “That’s why it took from 2011 to 2019 to launch because we were committed to getting it right.” But the wait was well worth it, and the Riko’s franchisee program is enjoying steady growth in 2023. The team hired finance veteran Robert Furnari as Chief Financial Officer last year to assist in managing financial systems as the company expands. By the start of 2024, Riko’s will have 10 sites across Connecticut, New York, and Florida. Operations are also expected to open in Austin, Texas; Charleston, South Carolina; and Suffolk County, New

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MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

Ciao House Any TV show fronted by Food Network legend Alex Guarnaschelli is bound to be worth watching. And “Ciao House” is no exception to that statement. This show takes elements of classic reality TV shows like “Big Brother” and melds them with competitive cooking to make a compelling product to watch. In the show, Guarnaschelli and chef Gabriele Bertaccini take ten chefs under their wing, who compete against each other while simultaneously living under the same roof. Each week, the cooks battle to stay in the competition, creating sumptuous dishes while also expanding their knowledge of Italian cuisine. The overall winner of the eight-week challenge show wins a once-in-a-lifetime opportunity to train with some of the best 50 • November 2023 • Total Food Service • www.totalfood.com

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

chefs Italy has to offer. Oh, and did we mention that the series is set and filmed in Tuscany? Cue gorgeous scenery, rustic charm, and some truly mouth-watering food.

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews... Diner: Day for Night by Andrew Tarlow Was Brooklyn hip before Diner opened in Williamsburg on New Year’s Eve between 1998 and 1999? Maybe it was already on the way. But the restaurant crystallized something that was in the air, changing the way people ate out in the bor-

WHAT WE’RE LISTENING TO: ough and in New York City. Diner: Day for Night is a tribute to that time and what has come after. It’s as much as a photo journal as it is a cookbook, though it does offer four very full seasonal menus with recipes, capturing the wide-ranging, Euro-inspired dishes that helped define a large part of the New York dining scene over the last several decades and remain popular. For instance: • Toast with hard-boiled egg and ramp salsa verde • Spring greens with soft herbs and goat cheese • Panzanella with green garlic, arugula, and prosciutto • Asparagus with tahini sauce and wilted frilly mustard greens • Sean’s braised artichokes with white wine • Braised beef with roasted turnips, boiled potatoes, and mustard vinaigrette • Skate with skordalia, bronze fennel, and herb salad • Risotto with leeks, peas, pea shoots, and pecorino • Lamb leg steak with Swiss chard and flageolet • Brick chicken with spinach and green garlic • Cherry clafoutis • Basque cheesecake The recipes are presented without commentary, which doesn’t lessen their appeal. But there’s a degree to which Diner takes it for granted that you’re already aware of the key figures in its story, that you’re part of the club, that you know whether the person in a photo is central to the greater arc or if their presence one night is proof of the story’s texture. And that’s part of the mystique the restaurant has created.

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MEDIA CORNER

from page 50

The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel One of Chicago’s most exciting restaurants for more than two decades, Lula Cafe is also an integral part of its Logan Square neighborhood, an organically developed relationship that Chef Jason Hammel chronicles carefully here. Hammel dates his recipes, allowing us to see how the cafe evolved, from a Caesar Salad enlivened with marinated celery and fennel pollen, served at opening in September, 1999 to cantaloupe with chimichurri from July, 2014. There’s a roast pork shoulder with prune and shio koji dated January, 2019, and a toasted bay leaf and chocolate crème brûlée from December 2021.

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There’s a decidedly urban, cosmopolitan vibe to the way Hammel draws multicultural inspiration from sources all over Chicago and the world. Yet there’s nothing forced or overly ambitious on his plates.

Editor’s Note About Podcasts- Listen and subscribe wherever you

get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more. Let’s Dig In With Chef Rich Rosendale Go behind-the-scenes in the world of food with Chef Rich Rosendale and Rosendale Collective as he shares his traveling adventures, meeting interesting people, and tasting delicious food. Enjoy his relentless hunger for learning while hearing from culinary influencers, thought leaders, entrepreneurs, famous people, and everyday inspiring individuals. Join the Rosendale Collective team for forwardthinking, thought-provoking, and sometimes controversial conversation. What makes this different than other podcast is they always seek solutions and challenge the status quo. They take deep dives with leading chefs, innovative people and connect with “outside of the box” ideas so you are on top of the global culinary trends and are inspired to live your best life.

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PLANT BASED NEWS + TRENDS

WITH CHERRY DUMAUAL

Q&A WITH KRISTIE MIDDLETON, VP FOR REBELLYOUS FOODS Author of ‘MeatLess: Transform the Way You Eat and Live’ reflects on gratitude in her journey through the plant-based movement

had the privilege of meeting Kristie Middleton during her tenure as the senior food policy director for The Humane Society of the United States. Throughout her career, she partnered with prominent institutions such as the Los Angeles Unified School District, Detroit Public Schools, and Boston

Public Schools, alongside numerous hospitals and colleges, to usher in healthier eating initiatives. Kristie’s commitment to plantbased nutrition shone through when she completed a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies in August 2014. Despite her

Kristie Middleton holds her book ‘MeatLess: Transform the Way You Eat and Live’

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busy schedule traveling and speaking frequently to groups associated with food and nutrition, she found the time to pen the book “MeatLess: Transform the Way You Eat and Live—One Meal at a Time.” Published in 2017 by Hachette Books, Kristie’s engaging book delves into the whys and hows of reducing meat consumption while embracing more plant-based meals. Today, Kristie Middleton serves as the vice president of business for Rebellyous Foods, an innovative food production company creating delicious, affordable plant-based meats for the foodservice industry. This being the season for gratitude, I interviewed Kristie on the topic of gratefulness as it relates to the plant-based movement. Kristie, reflecting on your journey as a plant-based pioneer, what significant milestones or changes in the plant-based movement are you most thankful for, and why? There have been many exciting milestones, but a few noteworthy ones for me were when Los Angeles Unified School District - the second largest school district in the U.S. - launched a Meatless Monday campaign, positively impacting hundreds of thousands of meals each week. It was also thrilling to see quick serve restaurant companies like Burger King offering an Impossible Burger, making plant-

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

based options easily accessible to people across the country. Lastly, it’s been helpful to the movement for respected entities like the World Health Organization and the Academy of Nutrition and Dietetics to come out in support of plant-based diets which lends tremendous credibility to our efforts. What are you most thankful for in your role as VP of business for Rebellyous Foods? An amazing team and community. First, I’m grateful to be able to work with a phenomenal team of passionate, hardworking people who love what they do and are dedicated to making the world a better place. Second, as VP of business development for Rebellyous, I have the privilege of working with school

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THE PR PERSPECTIVE

WITH R. COURI HAY

WHY THE PRIX-FIXE MENUS REIGN SUPREME DURING THE HOLIDAYS

hefs across New York City are seizing the opportunity to showcase their culinary skills by offering prix-fixe menus that cater to spirted revelers during the holiday season. These set-price menus not only simplify the dining experience but also offer several distinct advantages over the traditional à la carte approach. Restaurants take pride in offering unique, mouthwatering dishes on their prix-fixe holiday menus. Chefs have the opportunity to showcase their culinary creativity and provide diners with a memorable and festive gastronomic experience. From seasonal ingredients to creative pairings, these menus are designed to capture the essence of the holidays, providing a dining adventure that goes beyond the ordinary.

One of the most significant advantages of prix-fixe menus is the simplicity they bring to the dining experience. For customers, especially during the hectic holiday season, choosing from a wide array of à la carte options can be overwhelming, especially in large group settings. With a prix-fixe menu, you’re presented with a carefully curated selection of dishes, making the decision-making process more straightforward, especially for family gatherings. This allows diners to focus on enjoying the meal and the company they’re with, rather than getting lost in a lengthy menu. “Prix-fixe menus make sense for us around Thanksgiving and Christmas as it helps us plan and execute on what is typically our busiest time of the year,” says Bernard Collin, General Manager of La Goulue on

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Manhattan’s Upper East Side. “Our customers come to expect it and usually dine in larger groups with their families, so we get the chance to make it extra grand and celebratory.” Prix-fixe menus also provide a better value. These special holiday menus typically include appetizers, main courses, and desserts, all at a fixed price. When compared to ordering each dish separately, the prix-fixe option often offers savings, making it an attractive choice for those looking to dine out without breaking the bank. This can be especially appealing during the holiday season, when funds are being allocated to gifts, traveling and entertaining. There are several different scenarios when a prix-fixe menu may be offered. The restaurant may of-

R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.

fer a tasting menu which features a multi-course menu of smaller portions, almost like an omakase menu in a Japanese restaurant. This is a great opportunity for the chef to put forward the dishes he wants to showcase. At Shota Omakase in Brooklyn, NY Chef Cheng Lin offers an 18-course omakase menu. “I love being able to serve my guests my ‘chef choice’ selections which can change daily. It gives me a chance to have them try something different as well as offer them something they are more familiar with such as our salmon and tuna.”

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NEWS

TECHNOLOGY STRATEGIES

Article contributed by TouchBistro

LOYALTY POWER USERS: THE SECRET TO NAVIGATING THE CURRENT ECONOMIC LANDSCAPE

n the current economic landscape of steep inflation, consumers are largely pulling back on restaurant spending. However, there is an exception to this trend: loyalty program members. Not only are loyalty program members insular to the macroeconomic landscape, but power users of loyalty programs are the most resilient when it comes to price increases. The good news is, loyalty membership is on the rise according to Paytronix’s 2023 Loyalty Report. Implement these strategies to capitalize on customer loyalty and build a customer base of power users.

loyalty members. With loyalty members already outspending non-loyalty members by approximately 5% month after month, power users are spending significantly more. In other words: power loyalty users make the biggest impact on your business and your bottom line. How to Build an Audience of Power Loyalty Users Take advantage of restaurant reward program memberships to create more power users and maximize revenue, with these tips inspired

What Defines a Power Loyalty User? Power loyalty users are the most active and highest spending restaurant loyalty program members. According to Paytronix, half of all loyalty visits come from the most active 10% of loyalty members. Even more impressive, these power users make up 44% of visits to and 50% of spending at quick-service restaurants (QSRs). They also make up 44% of visits to and 48% of spending at full-service restaurants (FSRs). Moreover, power loyalty users spend 33% more per visit at restaurants than other 58 • November 2023 • Total Food Service • www.totalfood.com

As prices rise and consumer restaurant spending ebbs and flows, loyalty power users are critical to maintaining and boosting revenue. by the most successful restaurant brands. 1. Adopt a Digital Loyalty Program The first step to boosting customer engagement and loyalty is

creating a program that’s highly accessible. Having a digital loyalty program, therefore, is non-negotiable. Punch cards are a relic of the past. They don’t give your restaurant a way to collect customer data. Plus, customers tend to forget them at home, which creates paper waste and doesn’t do much to incentivize repeat visits. Consider creating a customer web app for your loyalty program to help members easily track and redeem their rewards without downloading an app. A web app isn’t just convenient for customers; it also lets your restaurant collect customer data, which you can use to fuel your marketing efforts. Take inspiration from the Starbucks Rewards app, a hub from which members can add payment info, place orders, and track rewards, all from the

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NEWS

RESTAURANT OPERATIONS

THE RISE OF EATERTAINMENT CONCEPTS: How They Can Benefit from Ventless Foodservice Equipment like AutoFry

n recent years, the foodservice industry has witnessed a remarkable transformation with the emergence of eatertainment concepts. These innovative dining experiences combine the pleasures of food and entertainment, offering patrons a unique and memorable outing. One crucial component of their success lies in the use of advanced kitchen equipment, like the AutoFry, which provides several benefits for both the business and the customer. Eatertainment: Where Food Meets Entertainment Eatertainment concepts have gained significant traction for various reasons. First and foremost, they provide an immersive and interactive experience that goes beyond traditional

dining. Whether it’s sport simulation, escape rooms, or axe throwing, these concepts are designed to engage all the senses. The modern consumer craves more than just a delicious meal; they want an entire experience. Eatertainment venues cater to this demand by offering an ambiance that is complemented by visual, auditory, and sometimes even tactile stimuli. This dynamic environment encourages patrons to stay longer, return more often, and share their experiences on social media. The Role of Ventless Foodservice Equipment A critical element in the success of eatertainment concepts is the kitchen, and this is where ventless foodservice equipment, such as the AutoFry, plays

Crispy chicken wings and french fries, fresh from the AutoFry

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a pivotal role. Here’s how it benefits these unique dining experiences: Flexibility in Location: Eatertainment venues often occupy unconventional spaces, like malls, arcades, or within larger entertainment centers. Traditional kitchens that rely on exhaust hoods and complex ventilation systems are often impractical and costly. Ventless equipment like AutoFry offers the flexibility to set up kitchens in non-traditional locations, making it easier for these concepts to expand.

Safety and Ease of Use: AutoFry is designed to be user-friendly and safe for operators, reducing the risk of accidents in a fast-paced and sometimes chaotic eatertainment environment. Its automated cooking process minimizes the need for skilled kitchen staff, saving on labor costs and ensuring consistency in food quality. Diverse Menu Options: The Auto-

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NEWSMAKER

Q&A WITH INLINE PLASTICS’ CARRIE CLINE, SENIOR BRAND MANAGER

he centerpiece of a successful takeout and delivery program is the right packaging. It ensures that the food stays fresh and maintains its quality during transportation. Proper packaging helps to retain heat and prevent leakage or spillage, ensuring that customers receive their meals in the same condition as if they were dining in. Amidst a world dominated by social media, the right packaging plays a significant role in branding and customer experience. It represents the restaurant’s image and can leave a lasting impression on customers. A visually appealing and well-designed packaging can create a positive association with the restaurant, leading to repeat orders and positive word-of-mouth. With that in mind, in the realm of food packaging innovation, few companies have left as indelible a mark as Inline Plastics. With over half a century of experience in the industry, they

Carrie Cline

have not only set the gold standard but continuously redefined it. Inline Plastics is renowned for pioneering the concept of crystal-clear, thermoformed food packaging, and their innovative Safe-T-Fresh® line, featuring patented tamper-evident and tamperresistant technology, forever altered the landscape. Now, with the introduction of their groundbreaking Safe-TChef® line, Inline Plastics is stepping into the hot food application arena, unleashing an all-clear polypropylene packaging solution that combines safety, visual appeal, and versatility. To delve into the secrets behind their success, Total Food Service sat down with Carrie Cline, Senior Brand Manager of Inline Plastics to discuss their latest creation, market responsiveness, and unwavering commitment to food safety and quality. For those who don’t know Inline Plastics, can you please share an

overview? Inline Plastics is the leading manufacturer of innovative, high quality, crystal clear, thermoformed food packaging. With more than 50-years in the industry, the company transformed the marketplace in the early 2000’s with their Safe-T-Fresh® line, a product line that utilizes their patented tamper evident and tamper resistant technology, providing retailers and consumers with greater product protection. Recently, Inline incorporated the patented tamper protection into a polypropylene product line, known as Safe-T-Chef®. Making it the first tamper evident, tamper resistant, all-clear, polypropylene product line for hot food applications. They continue to design and manufacture packaging solutions that keep food products safe, secure, fresh, and enhance shelf merchandising. The company also offers the most complete line of automated equipment to load,

The newest options in Inline Plastics’ Safe-T-Chef line of packaging

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close and label their packaging. What was the niche that your R&D team and salesforce saw that the new Safe-T-Chef packaging responds to? How does Inline Plastics listen to market feedback to improve its products? Food safety is not a new concern. Inline’s tamper evident technology has been a sought-after feature for two decades. But since COVID, the market has seen across-the-board growth in the demand for pre-packaged goods, particularly those with extra layers of security, like their extensive portfolio of Safe-T-Fresh options. But there wasn’t an option for hot food applications – until now. Safe-T-Chef gives takeout and delivery producers even greater flexibility, as it is the first tamper evident, tamper resistant polypropylene packaging product line designed specifically for hot applications. Safe-T-Chef is also not just for restaurants. Commissaries and central kitchens that offer heated, or heat-and-serve, options are all utilizing this next generation of packaging. Precut vegetables, side dishes, and even complete entrees, can be quickly heated in a microwave in the original packaging, making the transition from store to table fast and efficient, without extra prep and work. Inline Plastics takes a multiprong approach to obtaining market feedback, from informal discussions with customers to formal market research tactics that include both qualitative

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INLINE PLASTICS

from page 62

and quantitative analysis. What are the benefits of the patented tamper resistant seal and tearstrip in the Safe-T-Chef packaging? Tamper evident technology provides peace of mind. It is an easy-toidentify component of a package that quickly conveys a level of safety and security to the consumer about the food they are going to eat. Why does the exceptional clarity feature of the Safe-T-Chef packaging, a game changer? People eat first with their eyes. Food that is visually appealing triggers the other senses. Our brains begin imagining what it will smell and taste like. From a marketability standpoint, all clear packaging offers multiple advantages. It entices - seeing attractive food makes us want to buy that food. And it provides instant gratification the food we want is here. We can see it. Inline uses the highest clarity polypropylene materials to make sure the contents take center stage. Safe-TChef, is the first all-clear tamper evident, tamper resistant polypropylene packaging product line for hot foods. It eliminated the black bottom, making the food visible in 360°. All clear material also makes the sorting process easier for recycling. How can the leak resistance of the Safe-T-Chef packaging contribute to food safety? Inline’s years of experience and quality testing have resulted in packaging with the tightest seal. Leak resistance is a key feature for cleanliness during transport, and for freshness. When it comes to safety, its stands to reason that if foods and liquids cannot leak OUT, then by the same token, nothing can accidentally get IN. The foods inside are protected. What are the scoopable corners in the Safe-T-Chef packaging and how do they enhance convenience? Scoopable corners are rounded edges in the packaging the fit perfectly with the shape of a spoon. They make it easier to get every last bit of delicious goodness out of the package. This fea-

ture, along with leak resistant, are all tangible benefits that add value by responding to individual preferences on how to eat and enjoy packaged foods. What are the advantages of the new non-domed, flat lid option for 5x5 and 9x6 Safe-T-Chef packaging? How does the non-domed, flat lid design give the packaging contents a fuller appearance? Market research determined that some applications do not require the extra head space of a domed lid. Designing and developing a flat-lid option provides an alternative, giving the packaging contents a fuller appearance by removing that extra space above the fill line. Can you explain the increased stacking capabilities and enhanced stability during transport offered by the new flat lid design? Simply put, flat and square pack tighter than rounded objects. When the contents do not require the extra head space that dome lids provide, stacking packages with flat lids allows the shelf to be optimized. What factors should restaurants consider when choosing between the traditional dome style and the new non-domed, flat lid design? Aesthetics? P&L? There are multiple factors to consider when deciding between a flat vs dome lid. From an aesthetic standpoint, dome lids give the appearance of a larger package (looks bigger). They provide extra headspace for contents that are shaped irregularly and require more volume, like chicken wings or stemmed broccoli. A dome also gives the extra space needed for add-ons or toppings and will not compress the contents. Flat lids work well with contents that are more condensed, such as rice or corn, that do not require extra headspace. This gives the appearance of a fuller package (looks like more food). There’s been so much growth in takeout & delivery: How does the Safe-T-Chef packaging ensure the security of the hot foods inside during

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third-party deliveries? As third-party food delivery continues to grow, packaging is becoming an important component to retail and restaurant offerings. Meals need to be able to travel. That requires keeping them safe and fresh while being passed from kitchen, to shelf, to driver, to consumer. The more touchpoints, the greater the risk. Inline Plastics patented tamper protection technology minimizes that risk. Once sealed in the kitchen, the possibility of tampering with food inside as the package changes hands multiple times is eliminated. The consumer has the visible assurance that the food inside is safe and secure. What are the different packaging combinations for individual or family-size side dishes, entrees, or multi-course meals? Inline prides itself on maintaining a culture of constant innovation, which includes developing and expanding their extensive product catalog of SKUs. The complete portfolio of products includes hundreds of shapes, sizes, compartments, and features that meet all the wants and needs for a wide variety of markets and applications. But they don’t stop there. Their Innovation Center takes challenges that customers bring to them and develops an entirely new feature or product line that the whole marketplace benefits from. So, whether its snacks, side dishes, onthe-go meals, individual servings, or complete entrees, there’s an Inline product to meet the need. Can you provide examples of how the versatility of Inline Plastics’ products benefits different types of food service establishments? Inline’s innovation in the Grabn-Go and prepared foods sector are meeting the demands of the growing commissary sector. Their packaging’s exceptional clarity and quality improves merchandising, while ensuring contents will travel safely without leaking or losing freshness. As packaging changes hands, tamper resistant packaging minimizes the possibility of tampering, ensuring foods

reach the consumer as safe and fresh as possible, regardless of which food service establishment they originate from. It’s important that you talk about Inline’s commitment to “under the hood”: Your attention to how product is produced. What goes into designing and manufacturing the unique closing, locking, and labeling features of Inline Plastics’ packaging? It all circles back to Inline’s longstanding commitment to innovation by pioneering new ideas and pairing them with new technologies. Many of the products in their catalog are the result of customers presenting new problems and Inline’s Innovation Center developing a solution. Multiple compartments to mix and match foods, add-ons for dips and dressings, rigid sides for better merchandising, are just a few examples. What comes to Inline as a challenge for one customer needing a solution, results in a new feature or product line that the entire marketplace benefits from. Inline has also been a leader in tamper-evident and tamper-resistant technology: Talk about your commitment to that! As consumers continue to look for convenient packaging that offers the food safety they desire, Inline’s extensive catalog of products means retailers always have the right packaging available with trusted tamper evident, tamper resistant technology. They offer hundreds of SKUs. With the recent launch of Safe-T-Chef®, the food service market now has options never before available for hot food applications. Where can an operator or the distributors that serve them find more information about Safe-T-Chef? They can start by visiting Inline’s website at InlinePlastics.com to browse their extensive product catalog, see the latest releases and features, and connect with the sales, automation, and R&D teams with any questions. Their customer service teams are always available at 800826-5567.

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EYE

FOODSERVICE EVENT COVERAGE

UNVEILING THE QUEST FOR CULINARY INNOVATION: CHEFS WAREHOUSE NYC EVENT SPARKS MENU INSPIRATION

s the seasons change, high-end restaurant chefs embark on a quest to curate innovative menus that captivate the senses of their discerning clientele. The Fall/ Winter and holiday seasons present an opportunity for culinary creativity, with chefs constantly on the lookout for new and exciting ingredients and dishes. With that goal in mind, last month’s Chefs Warehouse Fall Show at Pier 17 in Manhattan, will surely play a pivotal role in helping chefs source fresh ideas for their menus. High-end restaurant chefs are constantly seeking to push the boundaries of culinary artistry. To keep their menus fresh and exciting, they look for unique flavors, seasonal ingredients, and innovative cooking techniques. The Fall/ Winter and holiday seasons present an opportunity for chefs to showcase their creativity and offer guests a memorable dining experience. The Chefs Warehouse show created a sampling and networking opportunity to provide Metro New York’s chefs with aisles of both savory and sweet new food and beverage menu ideas. The selection of the Pier 17 venue in Manhattan by Chefs Warehouse spurred the collective juices of both chefs and vendors. The space features a breathtaking panoramic views of the iconic New York City skyline on the East River, with a pic-

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(L to R) Badger Bevs’ David Vogel, Stacy Sullivan and Jillian Vose

(L to R) Chef Warehouse’s Brendan Komm, Patrick Spillane, Jeffrey Holze and Matthew Mosebrook

(L to R) Belgioioso Cheese’s Steve Santoro and Cafe Spaghetti’s Sal Lamboglio

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(L to R) Chef Warehouse’s chief Chris Pappas and marketing director Jennifer Healy

(L to R) Rational’s James Haberstrom and Marc Fugaro

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CHEFS WAREHOUSE SHOW turesque backdrop of the Brooklyn Bridge. The Chefs Warehouse Fall Show brought together an elite gathering of culinary professionals, suppliers, and industry experts. Once again, the Chefs Warehouse event offered access to exclusive products. The curated selection of premium ingredients from around the world included unique flavors, seasonal produce, and specialty items that can elevate their dishes and provide a distinct culinary experience for their guests. The event provided the latest trends, ingredients, and techniques that chefs can incorporate into their Fall/Winter and holiday menus. The immersive culinary experience provided a unique opportunity for chefs to engage with suppliers whose offerings spanned everything from unique sauces, cheeses to simple to execute upgrades for a bar program including new cocktail mixers (Badger Bevs). From handcrafted desserts to small-batch charcuterie, chefs were enthralled by the quality and craftsmanship of these specialty items. At the recent Chefs Warehouse show, culinary professionals from all over gathered to discover the latest trends, ingredients, and techniques that will shape their Fall menus. With an array of exceptional flavors and innovative products on display, chefs left the event brimming with inspiration and eager to incorporate these newfound culinary treasures into their dishes. Armed with a wealth of new ideas and ingredients, chefs who attended the Chefs Warehouse Show are now ready to craft Fall menus that will entice and captivate their diners. With a focus on seasonal produce, artisanal products, innovative techniques, and collaborative spirit, this Fall promises to be a remarkable season for Tri-State dining patrons. To learn more about the Chefs Warehouse, visit their website at https://www.chefswarehouse.com/

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(L to R) Grain and Caine’s Adita Sawart, Michael Acosta and Lee Mercedes

(L to R) Club chef Mariusz Pawlak, Chefs Warehouse’s. Daniel Scovitto, and Innis Arden’s Kevin Sullivan

(L to R) Chef’s Warehouse’s Ed Feron, Tom Egan, Eliah Batas with Garden City Golf’s Paul Schrader

(L to R) Downeast Seafood’s Zach O’Loughlin, worked with LaGuardia Plaza Hotel chefs Sergio Matos and Aneurys Rodriguez

(L to R) The Knickerbocker Club’s David Paulstich and Carlos Valverde

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(L to R) Boiron USA’s Huw Rothwell, and Overseas Foods David Fenech

(L to R) Something and Nothing’s Rose Mallet and Rupert Pugsley

Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com

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NEWS

EQUIPMENT UPGRADES

RATIONAL ADDS YET ANOTHER INNOVATION TO iCOMBI PRO OVEN Meet iCareSystem AutoDose: The new cleaning system for iCombi Pro tabletop units

one are the days when cleaning and care products were handled daily. And now, you will never forget to run a cleaning cycle again. New from RATIONAL, iCareSystem AutoDose offers an integrated cleaning and care system as an option for the iCombi Pro tabletop units. Cleaner and care products are securely stored in the cooking system in solid form cartridges, enabling dozens of cleaning cycles to occur without users having to interact with the unit: totally autonomous cleaning, either at the push of a button or according to a cleaning schedule. The new option for the iCombi Pro allows users to start cleaning their units either at a specific time, for example, always after closing time, or at the push of a button—whenever it fits into the daily routine. Cleaning can eas-

ily be programmed separately for each day according to appliance usage or according to the weekly

schedule. Once a cleaning is initiated, the iCombi Pro automatically retrieves the cleaning products in

Simple and efficient: the iCareSystem AutoDose: The new cleaning system for iCombi Pro tabletop units from RATIONAL

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the required concentration from the cartridges. “iCareSystem AutoDose is a breakthrough in cleaning innovation and for the environment,” states Simon Lohse, Executive Vice President for RATIONAL North America. Jim Lund, Director of Product Management for iCombi with RATIONAL USA adds, “iCareSystem AutoDose increases work safety, saves time, and ensures HACCP hygiene safety. Unlike many other solutions, there is no need for hoses or canisters outside the cooking system.” iCombi Pro units with the iCareSystem AutoDose option keep users up to date by warning them if the amount of cleaning product falls below a certain level or if cleaning is due. This information is available on the cooking system display or via ConnectedCooking, the RATIONAL digital kitchen management system. “With iCareSystem AutoDose, employees no longer need to handle cleaning, and it comes off their daily task list,” says Lund. “As a result, the iCombi Pro is always clean and free of limescale, which is as crucial for HACCP safety as it is for longevity and lower service costs over time.”

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NEWS

NEW OPENINGS

NEW ‘BENCHMARK’ FOR FOOD LOGISTICS AT THE CROSSROADS OF AMERICA

ast-growing NewCold officially opened one of the largest and most advanced cold storage facilities in the world in Lebanon, Indiana last month - underlining the importance of the state as a food logistics hub. NewCold’s new state-of-the-art warehouse in Lebanon is highly automated. On-site proprietary technology includes four new patents. “We believe this facility sets a new benchmark for our industry,” said Bram Hage, NewCold Founder and CEO. “NewCold is at the forefront of innovation in the market. We are building a more resilient, reliable, and sustainable food supply chain to better serve our customers. This allows us to support their growth and strategic objectives - to better serve their customers.” Capable of running 24/7, NewCold aims to make its warehouses increasingly grid-independent, using their own power generated from a variety of sources, including renewables. NewCold’s warehouses are about 50% more energy efficient than traditional

• The $300 million facility is among the largest in the world. • Patented technology boosts US food supply chain resilience. • Indiana is seen as an increasingly strategic food logistics hub. • Investment brings economic uplift, innovation, and employment for skilled Hoosiers. warehouses. Phase one of Lebanon has been operational for almost a year with a capacity of 100,700 industrial pallet positions, construction of phase two at NewCold Lebanon is underway and will see its capacity double to over 200,000 industrial pallet positions. This represents a doubling of the initial investment, bringing the capital investment in the facility to over $300 million. The Lebanon facility serves some of the largest food producers in the

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world. The efficiency of the operation and strategic location means there’s potential for further expansion, bringing even more economic uplift to the area. Remarkably, this achievement was realized during one of the most challenging business environments in decades. “The day after we decided to develop this facility the United States was shut down due to COVID. That we are here today is a testament to the significant contribution and collaboration of many partners and stake-

holders in the Indiana state government, Boone County, and the City of Lebanon,” noted Jonas Swarttouw, Executive Vice President, and Chairman of NewCold in North America. Overcoming numerous challenges - from lockdowns and port congestion, to transport and labor shortages – took concerted effort from all stakeholders. However, the pandemic brought an increased focus on supply chain resilience and reinforced the reasons to locate a highly automated NewCold facility in Indiana. “None of our warehouses shut down during COVID. That period underlined the importance of building resilience into the supply chain of leading food companies in the US,” notes Swarttouw. “And that’s aside from the positive economic impact, including over 250 high-quality employment opportunities, the Lebanon facility has created.” “We are invested in working with

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

NEW YORK STATE BARS “CAPTIVE AUDIENCE MEETINGS”

ith an uptick in union organizing across the country, and recent union organizing in brick and mortar food establishments in New York that historically have remained nonunion, it is no surprise that rules for engaging with employees on union organizing campaigns have come into greater focus. Generally, the National Labor Relations Act (“NLRA” or the “Act”) sets the rules for labor-management relations and interactions with an employer’s workforce; it is enforced by the National Labor Relations Board (“NLRB”). In the labor context, the Act seeks to rout out attempts by

employers or the unions to convey misinformation, engage in coercive conduct to encourage or dissuade employees from joining unions, or to gauge employees’ leanings for or against unions. Indeed, a recent NLRB memorandum by its current General Counsel took the position that “captive audience meetings” are unlawfully coercive under the Act. Not surprisingly, on September 6, 2023, New York State Governor Kathy Hochul signed into law a bill that barred New York State employers, including food service employers, from requiring employees to attend meetings or to listen to communications where the “primary

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purpose” of such meetings or communications is for management to voice its views on certain religious or political matters, including joining a labor organization. Such meetings are more commonly referred to a “captive audience meetings.” This law went into effect immediately. This law modifies Section 201-d of the New York Labor Law (“NYLL”) and generally prohibits New York State employers from disciplining workers for refusing to attend captive audience meetings. Specifically, under the new law, it is unlawful for employers to refuse to hire, employ, license, discharge from employment or otherwise discriminate against employees, because of the

Alexander Soric is of counsel at Ellenoff Grossman & Schole LLP in New York City and practices in the firm’s Labor and Employment Practice Group. As a first chair, Mr. Soric represents management in labor relations, including in numerous arbitration hearings, collective bargaining, mediations and in matters before the National Labor Relations Board. He has represented management in several class actions brought under the Fair Labor Standards Act, the Davis-Bacon Act and State wage-hour matters in federal and state courts and in federal, state and local agencies. Alexander Soric can be reached at asoric@ egsllp.com or via phone at 212-370-1300.

employee’s refusal to: (i) attend an employer-sponsored meeting with the employer or its agent, representative, or designee, the primary purpose of which is to communicate the employer’s opinion concerning religious or political matters; or (ii) listen to speech or view communications, the primary purpose of which is to communicate the employer’s opinion concerning religious or political matters. The new law defines “political” matters as matters relating to “elections for political office, political parties, legislation, regulations, and the decision to join or support and political party or political, civic, community, fraternal, or labor organization.” The law defines “religious” matters as relating to religious affiliation and practice and the decision to join or support any religious organization or association. The new law also requires that every employer post a sign at each location where notices to employees are typically posted that will inform employees of their rights un-

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

THE ROOT OF IT ALL Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of The Life of Loi, which premiered on PBS and PBS Passport in December 2022, now available on Amazon Prime and Apple TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

feel as though I say it every month, but I can hardly believe it’s already November! Though the leaves seem to fall from the trees later and later each year, we’re finally in the heart of the fall season, with Thanksgiving coming up fast upon us, so of course, it’s time to think about menu planning. When it comes to Thanksgiving, though not a Greek holiday, I’ve really taken to loving it – sure, turkey is the main event at most tables, but the real stars are the side dishes… roasted carrots, glazed parsnips, mashed and/or smashed potatoes, sage-roasted beets, and of course sweet potatoes to name a few… there are too many options to list, but what strikes me is that those are made up, in large part, by root vegetables! So, what makes root vegetables not only such a smart choice for our holiday tables, but for the colder seasons in general? Laying Down Roots Root vegetables, as they are collectively known, are a vast group of different vegetables, all of which grow underground. They can be further categorized by the way they grow and form in the earth – such as bulbs like garlic, onions, or fennel; rhizomes like turmeric, galangal, ginger, or lotus root; tuberous stems like the Jerusalem artichoke or potatoes; tap roots like carrots, parsnips, beets, turnips, radishes, and celeriac; or tuberous roots like yams, sweet potatoes, or cassava. This is just a small spread of the different kind of root vegetables that exist throughout the world, but what’s clear is that they are a substantial classification of vegetables. Another important note about root vegetables is their shelf life –

Raw root vegetables (clockwise from top L): assorted turnips; assorted radishes; garlic heads straight from the ground; and purple carrots. (Photos by Chef Loi)

these relishable roots have the ability to be harvested and stored for months on end, giving rise to the ‘root cellar,’ which traditionally is a cold storage space kept above freezing, with high humidity. These conditions allow for the longest use of the previous season’s harvest during the cold winter months, when harvesting was difficult. Ancient Roots

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Though potatoes didn’t come to Europe until the 16th century, many root vegetables grew there naturally. In ancient Greece, carrots, beets, radishes, onions, and turnips were among the top ancient root crops harvested and enjoyed as part of their regular diet. They were eaten as soups, boiled or mashed, and seasoned with olive oil, vinegar, herbs, or garum, an ancient type of fish sauce.

According to Greek mythology, it was believed that beets were the actual roots of Aphrodite, goddess of love, pleasure and fertility; it was said that if two people ate from the same beet, they would fall in love. Other ancient lore implied that eating carrots and parsnips, both more phallic in shape, would lower inhibitions, while eating onions would provide strength, and so they were fed to the army of Alexander the Great. My Roots Given our family’s garden and farm, root vegetables were common ingredients in our home. As a young girl, during the colder months, while many of my siblings threw caution to the wind and dressed for the season before, I would dress in many layers because I hate being cold – my papou (grandfather in Greek) would always tell me that I dressed

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MARIA LOI

from page 80

like an onion, because we both have many layers. Always with an eye on fashion, my sisters and I would boil beets to dye our clothes, as well as use them to stain our lips, as if we were wearing lipstick, and rub them on our nails to pretend like we had manicures. My yiayia (grandmother in Greek) used to love the colder months for the bounty of root vegetables we harvested and consumed at home – she felt that their starchy nature was the perfect canvas for all different kinds of flavors. She would take the beets we boiled for our dye and use them to make an earthy yet tangy beet and yogurt dip, to which she added feta and fresh garlic, which we would all gobble up with her homemade pita bread. She would make Patates Kokkinistes, or ‘Red Potatoes’ – a simple dish of boiled and stewed potatoes with onion, garlic, Kyknos tomato paste, and cinnamon that warmed our hearts and stomachs alike. She also loved Patzaria Sto Fourno, ‘Roasted Beets’ that she would cook over salt, with vinegar, and serve with heads of roasted garlic. She roasted carrots glazed in honey, and topped them with fresh herbs and manouri cheese (a mild, creamy and crumbly

sheep milk cheese), and braised onions with a little bit of vinegar, olive oil, and water to create these luscious, delectable, sweet layered treats you could’ve mistaken for a savory dessert. My papou, on the other hand, was full of wisdom, like the modern-day HipCarrot Cake with Parsnips pocrates he was! He used to tell my siblings and I that When it comes to root vegetables, we had to eat our carrots, because with such a breath of different spethe inside looks like an eye, and so cies, it’s hard to pinpoint exactly they would make our eyes strong how good they all for us – but rest and healthy. He would say that the assured, they are! bad breath onions and garlic gave In general, root vegetables are a us wasn’t actually from the vegetagood source of potassium, folate, bles, but rather clearing our body of fiber, vitamins A, B, and C, mangatoxins we released, and so the worse nese, and complex carbohydrates, our breath, the more it was working. and antioxidants which can lower We all responded by blowing at him the risk of heart disease and differlike we were blowing out candles, ent kinds of cancer. and he would laugh and tell us what Potatoes, in particular, tend to a good job we were doing cleaning get a bad reputation in this day and our bodies! age of carbohydrate avoidance, but a single baked potato has twice the Healthy Roots amount of potassium than a ba-

Roasted root (L-R): roasted baby potatoes with rosemary; roasted carrots; and roasted head of garlic

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Braised Cipollini Onions

nana, and is only 164 calories! The lesson here is that it’s more about how you prepare the potato, and not the potato itself. Time to Take Root Yiayia was right – root vegetables are a perfect canvas for the kitchen – they can be the featured dish, or play a supporting role during the holiday season. Don’t be shy when it comes to sweet potatoes – roast them with some olive oil, cinnamon, honey and tarragon (which brings out the sweetness), and then after mashing them, zest a little citrus in there to perk them up and give that warmth some brightness to balance. Salt-baked beets provide the ideal salinity to the humble root, served with a light vinaigrette and some crispy sage to bring their earthy sweetness to the forefront. Parsnips and turnips glazed with an oximeli (literally translates to ‘sour honey’, but really is the Greek version of an agrodolce) allows the sweet and mildly spicy nature of the vegetables to shine. Or, shaved beets with arugula and cheese make an amazing earthy salad side, when dressed with some lemon and olive oil. Roasted lemon potatoes are the quintessential Greek side dish, with the gorgeous caramelization and crispiness from the drop of tomato paste on the outside, and the bright

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NEWS

By Josephine Dlugosz

TECHNOLOGY

STACKDIN BRINGS AI SOLUTIONS TO RESTAURANT MENU PLANNING

s AI begins to make its way into everyday life across the globe, one market that has been slow to adopt it, is the food and beverage. Fears about the technology taking over jobs and affecting privacy have circulated since the release of platforms like ChatGPT, but John Fan, Co-Founder of Stackdin Technologies, is an optimist, and sees a positive impact for the restaurant and foodservice operator to embrace AI. While ChatGPT simply answers questions, Stackdin’s AI program is solving specific, concrete issues, that are industry specific the restaurant sector. The innovative new solution offers advanced features for both restaurateurs and customers that maximize the guest experience. First released in 2021, the Stackdin mobile app describes itself as a “smart ordering ecosystem.” It began as a way to promote safe, contactless ordering during the pandemic, and since then, it’s evolved into so much more.

The user experience begins with a QR code: partner restaurants have them on each table, and once they’re scanned, users are presented with the restaurant’s menu. The Stackdin menu of features includes detailed ingredient list and corresponding photographs of each dish. But the fun starts when the dish is ordered: after an order is made, the AI system gets smarter, and it eventually gives customers recommendations based on taste profiles and dietary restrictions, which is especially useful for those unfamiliar with the cuisine. “We are essentially bridging this knowledge gap,” Fan said, which not only enhances customer satisfaction but has the potential of creating loyal customers since it’s more likely they will have eaten something that they really liked.” Loyal customers are also offered rewards after each order which may be used towards future purchases. The app is also useful for employees and restaurant owners in terms of both

John Fan, Co-Founder, Stackdin

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“There are currently no other AI recommendation systems out there that have our vision.” — John Fan employee safety and tracking ingredients, dish success, and overall growth. It had an initial focus on working with Asian restaurants in New York City. Fan describes Asian cuisine operations as “extremely complex” in terms of ingredient quantities, and after hearing friends and family in the industry speak about common struggles regarding ingredient tracking, he and Co-Founder Marg Rajpara felt a calling to create a technology that would make ingredient tracking easier. At many Asian restaurants, “the number of ingredients and stations involved can be really difficult to grasp with current tech,” Fan said, but the Stackdin app helps any restaurant, of any cuisine, accurately track all ingredients involved in a dish. This

ensures that staff are familiar with the restaurant’s menu, but it also allows customers to review each ingredient that is used — an especially important detail for those with allergies and restrictions. Along with ingredient tracking, Stackdin offers employers crucial data that may help with both short and long-term restaurant growth. According to Fan, one partner restaurant in New York City’s Chinatown had “no idea of which dishes were their bestselling ones,” before working with Stackdin. Now, with access to Stackdin’s monthly reports and pricing suggestions, they have knowledge that will assist them greatly going forward.

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NEWS

OFFICE PANTRY & BEVERAGE SOLUTIONS

By Parker Shatkin

ELIMIN8 DEBUTS ZER0-WASTE™ PANTRY PORTFOLIO FOR CORPORATE CLIENTS AND OPERATORS ™

n today’s world, sustainability is quickly becoming an agenda priority for many corporate foodservice operations and pantries/ breakrooms. The push to cut down on non-recyclable waste, save energy, and offer sustainable products is ramping up. Businesses are increasingly recognizing the importance of reducing their environmental footprint and embracing eco-friendly practices that incorporate health and wellness. With that goal in mind, Hydr8, a company dedicated to providing smart and sustainable replacements for workplace beverages was born. The portfolio of solutions has now expanded under the Elimin8™ umbrella. The company’s latest innovation is debuting their innovative and patent pending Zer0 Waste Pantry™ that offers the hospitality professional a turnkey, sustainable and measurable solution for their breakrooms and pantries. “Our goal at Elimin8™ is to deliver a completely organic client-facing experience in the corporate pantry or breakroom,” noted RJ Bianculli, Elimin8™ Managing Partner. “The elimination of coffee pods, beverage cans/bottles, snack packaging and non-compostable/ recyclable disposables significantly reduces the amount of waste that ends up in landfills.” The Zer0 Waste Pantry™ provides a complete service of high-quality break room products (including coffee, water, ice, and snacks) sustainably

and cost-effectively while still delivering what Hydr8 calls an “elev8ed” experience for guests while providing metrics that include energy saved, emissions saved, and landfill waste diverted. “We understand the importance of tying sustainability and health/wellness together while still delivering a top of line experience cost effectively,” states Ralph Marucci, CEO and CoFounder of Hydr8. “The technology we leverage in our units not only fully purifies our water, but adds electrolytes including sodium, magnesium, potassium, and calcium which maximize hydration, health, and wellness while completely eliminating the need for 5-gallon-jugs or single-use bottles.” For operators looking to cut down on waste, the most obvious place to

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“Elimin8’s Zer0 Waste Pantry™ is revolutionizing the way operators and clients think about their foodservice and pantry operations,” — RJ Bianculli start is by eliminating packaging. Bottles, cans, coffee pods and snack packaging make up vast amounts of waste in corporate/college cafeterias and break rooms. In fact, Americans use 2,500,000 plastic bottles every hour and most of them are thrown away while 95% of what is recycled never sees a second life. With regard to current research around microplastics, reducing the amount of food and coffee that is encased in plastic is beneficial from a health standpoint, too. This is where the Zer0 Waste Pantry™ starts—

by eliminating plastic, metals, and non-compostable individual snack packaging. Eliminating these methods of packaging is better for the product itself, too. Take an office water cooler, for example—not only is it far from ecofriendly to continuously buy and dispose of plastic jugs of water, but the water that comes in those jugs is often of low quality, not to mention encased in plastic that can leach into the drinking water. The Zer0 Waste Pantry™ offers the ability to enhance the office water supply with minerals that may be lacking from other commercial water sources and provide unlimited high quality water while eliminating deliveries and the need to stock and store all of these goods. Bianculli and the Elimin8™ team have brought both vision and innovation with their approach. The company is at the forefront of using more sustainable disposables as well; sugarcane, bamboo, and bioplastics such as PHA are all in the running for use by Elimin8™. Current clients look to Elimin8™ for more than just packaging solutions, however. In looking at the bigger picture, the

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EYE

FOODSERVICE EVENT COVERAGE

PARTRIDGE FOUNDATION HOSTS ANNUAL GOLF TOURNAMENT AT ROCKAWAY HUNT CLUB TO RAISE SCHOLARSHIP FUNDS

ast month featured one of the true highlights of the foodservice industry calendar as the annual Partridge Invitational Club and Club Managers’ Golf Shootout took center stage on Long Island. One of the food service industry’s most sought-after trophies was on the line as club managers and Metro New York’s vendor community squared off on the legendary Lawrence, NY track. Once again veteran Partridge member Dennis Murphy, who has long been the visionary for the yearly event hosted a spectacular day of golf at Rockaway Hunting Club to benefit the Partridge’s commitment to scholarships. The iconic former wine sales executive Murphy has built the event into one of the foodservice industry’s pre-eminent golf events. Partridge Club Members and local club managers vied for top prizes in one of the very few events that eschew the scramble format in favor of “playing your own ball.” The annual event pitted some of the top golfers from the club manager’s ranks against their Partridge Club hosts with the winner taking home the spectacular trophy. Once again the Partridge Club retained the title. Former professional baseball player turned spirits executive Bobby Honeyman showcased his exceptional golfing skills, re-claiming the title and adding another achievement to his illustrious career. “Everybody loves Rockaway,” noted Murphy who won the tournament in 2002. The industry leader was making reference to the Rockaway Hunting Club in Lawrence, NY. The storied track although not true links, sits on a low-lying table of land that is at times

reminiscent of the game across the pond, a mix of quirk and raw challenge. Partridge and Club Manager guests were astounded with the fabulous fare that the Rockaway Hunt Club team led by GM Frank Argento served. In addition to the Foundation’s mission of raising scholarship funds for institutions of higher learning it promotes mutual business interests among its members and to stimulate friendship and fellowship. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The

membership was made up of leading purveyors to the hotel, club and restaurant trade. In the early Forties, a few dissatisfied members left and formed the Invitation Club. The Partridge scholarship program was established, and it grew so fast that in 1988 the club’s name was changed to the Partridge-Invitation Scholarship Foundation, Inc., to better describe its mission. Today the club grants annual scholarships to a wide diversity of students at schools including: the CIA, Johnson and Wales, Paul Smith College, City Tech and Cornell.

(L to R) Don Molitor of the Mill River Club and Partridge golf chief Dennis Murphy

(L to R) Partridge Golf Chair Dennis Murphy presented repeat medalist honors to defending champion Robert Honeyman of Cincoro Tequila

(L to R) Debragga’s Mark Sarrazin and Lou Rozzo of Rozzo Fish

(L to R) Jason Lazar and PBAC’s Josh Erdheim

Rockaway Hunt Club manager Frank Argento hosted this year’s event at the spectacular Long Island venue

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(L to R) Wells Fargo’s Annalisa Vasquez and Alisha Iskhakaova, Partridge Club President Roger Oliver with Christine Athanasiou of Wells Fargo and Pro-Tek’s Diane Rossi

Bob Kasara of Westchester’s Wygakyl Country Club

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NEWS

CRUISE SHIP DINING

PRINCESS CRUISES SETS SAIL FOR 2024 WITH SODAMIN AT CULINARY HELM

hef Rudi Sodamin’s love affair with food began at an early age. Growing up in Austria, he was exposed to a rich culinary heritage and developed a deep appreciation for the art of cooking. Inspired by his family’s traditional recipes and the vibrant flavors of the local cuisine, Chef Rudi set out on a path to pursue his culinary dreams. After completing his culinary education, Chef Rudi embarked on a journey to refine his skills and broaden his culinary horizons. He traveled extensively, working in renowned restaurants and learning from master chefs across Europe. This exposure to diverse culinary traditions played a pivotal role in

Chef Rudi Sodamin

shaping his unique culinary style. In 1992, Chef Rudi Sodamin joined Princess Cruises as their Corporate Chef and quickly made his mark on the cruise industry. With his innovative approach to cuisine, he revolutionized the onboard dining experience, elevating it to new heights. His emphasis on fresh, locally sourced ingredients, and his ability to create tantalizing dishes that catered to a wide range of palates, set Princess Cruises apart from other cruise lines. Sodamin and his team are currently preparing for the debut of the new Sun Princess early next year. The incredible, next-gen ship from Princess Cruises will elevate the culinary excellence at sea with an unparalleled array of dining sensations catering to every palate and desire. Delectable dishes will be found throughout the magnificent new ship, with an astonishing selection of 29 new and signature dining and lounge options, offering everything from savory journeys and entertaining eats to sumptuous sips and satisfying snacks. “Outstanding food and drink at exceptional value are a cornerstone of the Princess experience. Sun Princess elevates the entire portfolio of offers and wraps them in

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“It should be a symphony of flavors, a visual feast, and a celebration of culinary artistry.” — Chef Rudi Sodamin restaurants, bars and sundecks that reveal stunning views, ocean vistas and sunshine, ice and wildlife,” said John Padgett, Princess Cruises president. “Our chefs will serve up vibrant flavors, pour perfectly crafted cocktails and provide personalized service that is second to none.” Chef Rudi will oversee an array of tempting new dining experiences, ranging from the captivating theater of Japanese Teppanyaki at Umai Teppanyaki, where world-class cuisine intertwines with captivating performance, and the innovative O’Malley’s Irish Pub, reimagining the classic Irish pub concept with a refreshing twist. Chef Rudi is also being honored on the new ship with his own branded eatery: The Catch by Rudi from award-winning chef Rudi Sodamin. Adjacent to World Fresh is The Catch by Rudi, a pop-up dinner concept from the renowned toque showcasing treasures from the sea like Oysters on the Half Shell with red-and-pink peppercorn Mignonette; Calamari with seasoned panko coating and lemon aioli; Mussels Provençale with crusty bread for dipping; and a Catch of the Day lineup sure to make pescatarians and omnivores smile. “Dining on a cruise ship should be an experience that transcends the ordinary, Chef Rudi remarked. It should be a symphony of flavors, a visual feast, and a celebration of culinary artistry.” This sentiment per-

fectly captures his vision for the dining experience on Princess Cruises, where every meal is a carefully crafted masterpiece. Chef Rudi’s culinary creations are a testament to his mastery. From delectable appetizers to mouthwatering entrees, each dish is meticulously crafted to delight the senses. His inventive use of bold flavors, vibrant colors, and artistic presentation has earned him accolades from both passengers and industry professionals alike. The onboard dining experience is now a highlight of every Princess Cruises voyage, thanks to Chef Rudi’s culinary expertise. Chef Rudi Sodamin’s culinary philosophy revolves around the concept of “food as art.” He believes that every meal should be a sensory experience, enticing not only the taste buds but also the eyes and the soul. By embracing this philosophy, Chef Rudi has transformed the way people perceive food on cruise ships, making dining an integral part of the overall voyage experience. Beyond that simple, yet often overlooked concept, Chef Sodamin appreciates that there is a time and place to allow the ports of call into influence some special offerings. Whether it is the fresh catch or working with specialty chefs, there is an opportunity to celebrate that culinary creativity. As seen on the Princess Alaskan

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NEWS

NEW OPENINGS

VETERAN DENVER RESTAURATEUR GUARD’S LATEST VENTURE IS “DONE DEAL”

enver’s culinary scene has seen a remarkable transformation in recent years, with a host of talented chefs and innovative concepts emerging. Among these culinary pioneers is Troy Guard, a celebrated restaurateur who has made a name for himself with his unique culinary vision and commitment to delivering exceptional dining experiences. Guard’s latest venture, “Done Deal,” located in Denver’s iconic Republic Plaza, promises to be another feather in his cap. Troy Guard’s journey in the culinary world began at a young age, growing up in Hawaii where he was exposed to diverse flavors and cuisines. Inspired by his mother’s passion for cooking, Guard developed a deep appreciation for food and its ability to bring people together. This early influence laid the foundation for his future success as a chef and restaurateur. After honing his skills at renowned culinary institutions and working alongside some of the industry’s top chefs, Guard established himself in

Denver with the opening of his first restaurant, TAG, in 2009. With TAG, Guard showcased his unique style, blending Asian, Latin, and European influences to create a menu that captivated diners. The restaurant quickly gained popularity, earning critical acclaim and becoming a staple in Denver’s culinary landscape. Buoyed by the success of TAG, Guard expanded his culinary empire, opening a series of innovative and highly acclaimed restaurants across Denver. Each concept, from Guard and Grace to Los Chingones, showcased Guard’s ability to push boundaries and challenge traditional culinary norms. His restaurants became synonymous with exceptional quality, innovative flavors, and a vibrant dining experience. Now, Guard sets his sights on his latest venture, “Done Deal,” located in Denver’s tallest building, Republic Plaza. This ambitious project marks a new chapter in Guard’s career, as he aims to create a dining experience that combines breathtaking views with his signature

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With its prime location in Denver’s tallest building and a menu that promises to delight even the most discerning diners, Guard’s latest venture is poised to become a destination for food lovers and city dwellers alike. culinary flair. Done Deal, which occupies the top floors of Republic Plaza, offers diners a unique opportunity to indulge in Guard’s culinary creations while enjoying panoramic vistas of the Denver skyline. The restaurant’s sleek and modern design, coupled with its elevated location, provides the perfect backdrop for a memorable dining experience. The menu at Done Deal reflects Guard’s commitment to using locally sourced, sustainable ingredients to create dishes that excite the palate. Drawing inspiration from various global cuisines, Guard seamlessly blends flavors and techniques to create dishes that are both familiar and innovative. From mouthwatering seafood delicacies to perfectly grilled steaks, Done Deal promises to deliver a culinary journey like no other. In addition to its exceptional dining experience, Done Deal also features a thoughtfully curated wine list, showcasing a selection of varietals from around the world. Wine enthusiasts can expect an extensive collection that complements Guard’s culinary creations, with knowledgeable staff on hand to assist in choosing the perfect pairing for each dish.

Beyond the food and wine, Done Deal aims to create a warm and inviting atmosphere, where guests can relax and enjoy the company of friends and family. Guard’s dedication to hospitality is evident in every aspect of the restaurant, from the attentive service to the carefully designed interior spaces that encourage conversation and connection. As Troy Guard’s culinary empire continues to grow, Done Deal represents a significant milestone in his illustrious career. With its prime location in Denver’s tallest building and a menu that promises to delight even the most discerning diners, Guard’s latest venture is poised to become a destination for food lovers and city dwellers alike. Denver’s culinary scene owes much to the vision and talent of Troy Guard, whose dedication to pushing culinary boundaries has elevated the city’s dining experiences. With Done Deal, Guard once again proves that he is not only a master of his craft but also an innovator who constantly seeks to redefine the culinary landscape. As Denver continues to establish itself as a food lover’s paradise, Guard’s presence and influence will undoubtedly play a pivotal role in shaping its gastronomic future.

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FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY:

ENSURING A SAFE AND THRIVING OUTDOOR DINING EXPERIENCE IN NEW YORK CITY

es brought on by the Pandemic, it is crucial that we find innovative solutions to support our New York City restaurant industry. In a bold move aimed at revitalizing our city’s dining scene, Mayor Eric Adams has recently announced new outdoor dining rules that will shape the future of restaurants in New York City. These rules, albeit necessary for public health and safety, require careful consideration and compliance from restaurant owners and operators. First and foremost, it is important to acknowledge the immense impact that outdoor dining had on our industry during the most staying trying of times. It provided a lifeline for many restaurants, allowing them to continue serving their communities and keeping their doors open. The new rules set forth by Mayor Adams are designed to build upon this success and ensure that outdoor dining remains a vibrant and safe option for New Yorkers and visitors alike. Mayor Adams and New York City Department of Transportation (DOT) Commissioner Ydanis Rodriguez took a major step forward to advance “Dining Out NYC”. The NYC Hospitality Alliance is happy to announce that as expected the Department of Transportation late last month released their proposed Rules, which is the last step in finalizing the details of “Dining Out NYC” — the city’s permanent outdoor dining program and the largest in the country. The proposed rules include many provisions that will allow for the implementation of the program, and includes what so many have been waiting for, which is the design requirements and guidelines for

The legislation that was already enacted features significantly lower pricing to have outdoor dining under this permanent program than it was under the previous sidewalk cafe law before the pandemic. the future of roadway dining a.k.a. streeteries, siting criteria on where outdoor dining set-ups can be located in relation to other street features like subway entrances, fire hydrants, and more; and the types of materials that can be used in outdoor setups. They also require that the setups preserve clear sidewalk paths and emergency roadway lanes — including water-filled, rat-resistant protective barriers for roadway setups — and use easily moveable furniture and coverings.

NYC’s Scarpetta’s outdoor dining setup

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The city has launching a public outreach campaign to solicit feedback on the new proposed rules that will give restaurateurs and community members the clear guidance they need for outdoor dining to become a permanent. The NYC Hospitality Alliance has and will continue to advocate for our industry during the rule making process to help ensure that the final requirements best meet the needs of our local restaurants, the communities they serve, and the countless

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World. Learn more at https:// www.thenycalliance.org/

New Yorkers and visitors who love dining alfresco. We are carefully reviewing these proposed Rules and will issue a summary in the days to come. There is now a comment period and hearing scheduled for Monday, November 20th at 10:00AM where business owners and other members of the public may provide feedback on the proposed rules for the city to consider incorporating into the requirements before they are finalized. We will engage our membership to help ensure their voices and feedback is considered in this process, so stay tuned for more information from us soon. We’ve been operating under this temporary emergency program for years now. We are excited to take another step towards concrete rules. This will enable our members across the 5 Boroughs to plan what they can do, and what their streetscape and outdoor dining will look like. The Mayor’s comments last month, he noted: “Outdoor dining saved 100,000 jobs in New York City dur-

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NEWS

BEVERAGE DISPENSING STRATEGIES

Article by PourMyBeer

HOW SELF-SERVE BEVERAGE SYSTEMS ARE SHAPING THE FUTURE OF RESTAURANTS

he restaurant and bar industry is experiencing a paradigm shift. With retail sales surging and significant profit growth reported by big players, there’s a clear trend toward increased consumer spending. Yet, the looming specter of inflation and evolving consumer preferences require establishments to innovate. A promising solution? Self-serve beverage systems. Let’s delve into the numbers and narratives. Recent reports from the Commerce Department highlight a robust resurgence in the restaurant and bar sector. Despite the elevated prices, sales skyrocketed with a remarkable 11.8% increase in July and a 9.5% upswing in June, yearover-year. This resurgence isn’t just limited to sales. Major industry players are reporting impressive profit growths. Darden showcased an 11.7% growth, Chipotle a staggering 34.2%, and both Yum! Brands Inc. and Starbucks have also shared optimistic figures. While the restaurant sector is surging, challenges persist. According to NBC News, the annual inflation rate has been on the rise for two consecutive months after a year-long decline. Such inflationary pressures can squeeze profit margins, urging businesses to innovate for sustainability and growth. As establishments grapple with economic dynamics, there’s an undeniable momentum in the adoption of self-service technologies. Allied Market Research highlights the exponential growth in this market, valued at $32.23 billion in 2020, with projections reaching a stag-

gering $88.33 billion by 2030. This nearly three-fold increase underscores the growing acceptance and integration of self-service solutions across sectors. So, where does a self-serve beverage system fit into this landscape? The return on investment of such a system speaks volumes. 80% of PourMyBeer’s operators, the leading provider on the market, achieve breakeven within one year. This expedited ROI is a testament to the operational efficiencies, enhanced customer experiences, and profit optimization these systems offer. With reduced labor costs, reduced wastage (as patrons pour and pay to their preferences), and an opportunity for customers to explore a diverse range of beverages, these systems not only cater to evolving consumer preferences but also address the economic challenges posed by inflation. They allow establishments to maintain competitive pricing, even in an inflationary environment, by optimizing other operational costs. In the face of fluctuating economic indicators, the restaurant and bar industry’s growth trajectory underscores the value of innovation. With rising consumer spending and the undeniable appeal of self-serve beverage systems, now is the time for establishments to pivot and capitalize. By embracing these systems, businesses not only cater to modern consumers but also position themselves for sustainable growth in an ever-evolving market.

Where does a self-serve beverage system fit into the current financial landscape of foodservice and hospitality? The return on investment of such a system speaks volumes. 80% of PourMyBeer’s operators, the leading provider on the market, achieve breakeven within one year.

For additional information, foodservice professionals are invited to visit the PourMyBeer website at https://pourmybeer.com/self-pour-technology/

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POWER TO THE PEOPLE BRINGING THE POWER OF HOBART & TRAULSEN TO THE PEOPLE WHO NEED IT MOST... AT AN AFFORDABLE PRICE.

Learn more at www.centerlinefoodequipment.com

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INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE

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

EASY ICE MAKES TWO LEASING COMPANY ACQUISITIONS Easy Ice, the only national provider of commercial ice machine subscriptions, expanded their footprint in both Texas and South Carolina recently. Their acquisition of Derby Ice’s leasing division, official on September 1st, and of OBCO Chemical Corporation’s leasing division, closed on September 15th, are the company’s latest bids for national dominance in the ice machine rental industry. Both Derby Ice and OBCO will continue to sell ice equipment and provide maintenance service to ice machine owners, while Easy Ice absorbs their rental customers. Easy Ice CAO Darren Boruff continues to spearhead acquisitions growth across the country, building on the company’s robust foundation of 30,000 ice machines across 47 states.

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For more information on the Easy Ice subscription, please visit easyice.com.

RATIONAL EXEC HINTS AT FUTURE PRODUCT: ICOMBI WITH MICROWAVE CAPABILITY At a dealer event in Germany, RATIONAL gave its partners an insight into a new appliance category, which guarantees the shortest cooking times with the highest food quality, thanks to the intelligent and adaptive control of microwave technology. “Our development team has succeeded in combining the technologies of steam, convection heat, fan speed, and microwaves in such an intelligent and adaptive way that this extra power – for the first time on the market – can be used across all rack levels in a 6-half model,” Markus

Paschmann, CMSO for RATIONAL, explains. The result is an absolute specialist: “It was developed with a clear focus and as a supplement to the existing product range, geared to the special requirements of select businesses. The iCombi and iVario continue to be the best solutions on the market,” continues Paschmann. A launch is planned in Spring 2024, with further information on technical details to follow.

CALIFORNIA FOOD SAFETY ACT EXPLAINED SCOOP learned that California Governor Newsom signed the California Food Safety Act into

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law, banning four food additives currently permitted in foods by the Food and Drug Administration. Attorney Jeni Lamb Rogers discussed the watershed bill and current regulations around the ingredients during SFA’s Regulatory Update webinar titled “Food Ingredient Bans.” The bill banned the following four food ingredients: • Red dye no. 3 • Brominated vegetable oil • Potassium Bromate • Propylparaben Lamb Rogers explained that the original bill included titanium dioxide, a colorant that is used to make food and drugs white. It is an additive that is widely used in candies and gum, and while not included in the final bill, is important because it is the most widely used of the ingredients and would likely affect some in the Specialty Food Association if included in future bans. Shortly after California passed the bill, New York proposed a similar bill that included language around the ban on titanium dioxide. Lamb Rogers shared that research around the use of these ingredients in food has suggested they are not safe for human consumption and could potentially lead to adverse health outcomes like cancer, reduced fertility, endocrine system disruption, and thyroid issues. The FDA has already restricted the use of these ingredients in food to very low quantities that are considered “Generally Recognized as Safe.” For example, brominated vegetable oil, a stabilizer used in fruit-flavored beverages is only allowed by the FDA as no more than 15 parts per million of the beverages. “What’s different about this ban is that it has removed certain ingredients that have long enjoyed GRAS status through…different processes,” she said, recounting the high-level framework of the three ways the Food and Drug Administration deems ingredients safe for consumption: considered GRAS before 1958; a committee that was formed after 1958 to affirm the safety of ingredients; and now the self-affirming GRAS check wherein companies using the ingredients present a dossier of research to prove the ingredient’s safety. This bill inspired the FDA to take a more proactive approach to evaluating food safety. “The strategy outlined three main components: having expanded tools for safety assessment, updating the process to determine if safety should be reassessed, and monitoring the food supply to ensure chemicals are not present at a level that presents a risk to public health,” noted Lamb Rogers. 100 • November 2023 • Total Food Service • www.totalfood.com

The FDA also followed up with the bill by sharing that the brominated vegetable oil, red dye no.3, and titanium dioxide are all up for consideration for the revocation of their GRAS status. For companies selling food in California made with the ingredients, manufacturers will have until January 1, 2027, to change their ingredient labels or stop selling in the state to avoid paying fines.

ATTORNEY KLIGMAN JOINS EGS LLC SCOOP learned that Gregg M. Kligman has joined Ellenoff Grossman & Schole LLP as Partner to their Labor & Employment Practice Group.

Gregg M. Kligman

BROOKLYN BREWERY AND YOLÉLÉ COLLABORATE RELEASE ‘FONIO RISING’ BEER WORLDWIDE SCOOP learned that global craft beer innovator Brooklyn Brewery announced the launch of Fonio Rising a distinctive and delicious craft beer made with the climate-resistant, ancient West African

grain fonio, meticulously brewed in collaboration with purpose-driven food business Yolélé, whose mission is to bring underutilized African ingredients like fonio to global tables. Led by the visionary and James Beard Award-winning Brewmaster Garrett Oliver, Brooklyn Brewery has been working with fonio since 2019, paving the way for this remarkable creation. Fonio Rising Double Pilsner (6.4% ABV ) is an invigorating golden lager that exudes a robust and crisp profile, featuring vibrant tropical fruit notes. The beer is available at Whole Foods Market stores across the U.S. and in Brooklyn Brewery’s Williamsburg-based Tasting Room. Garrett Oliver has emerged as the foremost authority on utilizing fonio in the brewing process. Prior to the creation of Fonio Rising, fonio has been featured in a number of limited releases. Last year, Brooklyn Brewery and Yolele’s first partnership, Brooklyn Brewery x Yolélé Fonio White Beer, was released regionally in the U.S., as was the Brewery’s collaboration with Run The Jewels, a beer dubbed 36” Chain. Additionally, in 2021, fonio was used in Seed, Stalk And Root, a dark lager brewed in partnership with U.S. based Cajun Fire Brewing Co. And most recently, in the UK, Brooklyn Brewery teamed up for a fonio session IPA release with renowned impact beer brand Brewgooder. Garrett Oliver explains: “No fertilizers, no irrigation, no pesticides, no insecticides, no fungicides – nothing. Whether you look at it from an environmental perspective, a social benefit perspective for the farming communities, or from a brewing perspective, fonio is so good that it seems like someone must have just made it up. But fonio is real, and Africa grows 700,000 tons of it every year. Fonio is easy to brew with and gives beautiful flavors to beer. This is very exciting stuff, and I can easily envision a future where fonio is widely used as an everyday brewing ingredient, bringing vast benefits to brewers, beer drinkers, farmers and the planet.” What sets fonio apart is its ability to flourish in areas where other crops struggle. In arid regions near the Sahel Desert, this highly nutritious and gluten-free grain thrives in nutrient-poor soil without the need for fertilizers or pesticides. Remarkably droughtresistant, fonio helps regenerate the soil within a short two-month growing period, resulting in bountiful harvests and providing a vital source of income for rural communities in fonio-farming coun-

(L to R) Pierre Thiam of Yolélé, Garrett Oliver of Brooklyn Brewery

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tries. Fonio can play a key role in our efforts to forge a sustainable, biodiverse food system that addresses the effects of climate change. Fonio Rising epitomizes Brooklyn Brewery’s unwavering commitment to bringing new ideas and flavors to its communities at home and across the globe.

NETFLIX TO OPEN RETAIL STORES WITH RESTAURANTS SCOOP learned that the streaming giant plans to open physical stores — dubbed Netflix House — with the first two locations expected to debut in the U.S. in 2025, followed by global expansion. Recently, Netflix opened its first-ever pop-up restaurant, in the La Brea neighborhood of Los Angeles. Called Netflix Bites, the temporary venue offered “an elevated dining experience” from several well-known chefs from shows on its platform, including Chef’s Table and Iron Chef: Quest for an Iron Legend.

With a mission to champion budding local chefs, grant their culinary creations broader exposure, and enhance their commercial success while enriching Atlanta’s culinary scene, Punk Foodie @ Ponce will be home to one- to two-month chef residences, a monthly rotation of pop-up chefs serving weekend brunch, and themed chef collaboration dinners on Mondays. Guests will be able to explore a variety of cuisines and dishes not easily found across the city. “Pop-up chefs are creating pictures of the new South through local and global ingredients served in take-out boxes from borrowed kitchens and 10x10 tents with tabletop fryers all over the city,” says Sam Flemming, Founder of Punk Foodie. “Now, with the new food stall at Ponce City Market, we’re helping pop-up chefs accelerate to the next level by allowing them to test concepts, build a brand and establish a track record as a means to open brick-and-mortar restaurants that will drive the evolution of Atlanta’s dining scene.”

BROOKLYN CHOP HOUSE DUMPLINGS ARE NOW AVAILABLE NATIONWIDE SCOOP heard that Brooklyn Chop House & Brooklyn Chop House Grocer, the restaurant group renowned for its innovative fusion of classic Asian cuisine with New York flair team made up of Stratis Morfogen, Robert “Don Pooh” Cummins, Dave Thomas, Charles Suitt have announced the expansion of their famous dumplings in partnership with legendary artist, actress, author and entrepreneur, Patti LaBelle and Patti LaBelle Foods into over 1,000 Walmart stores exclusively across the United States.

ATLANTA’S PONCE CITY MARKET ANNOUNCES OPENING OF ‘PUNK FOODIE @ PONCE’ IN THE CENTRAL FOOD HALL SCOOP learned that Ponce City Market announced Punk Foodie, an Atlanta pop-up restaurant curator and storytelling platform that amplifies and cultivates the city’s thriving underground and independent food scene, has opened a food stall in the Central Food Hall, Punk Foodie @ Ponce. The concept is a restaurant and chef accelerator, with a rotating, curated roster of pop-up chefs that represent the diversity and talent driving Atlanta’s future restaurant landscape. 102 • November 2023 • Total Food Service • www.totalfood.com

Jimmie’s Jerk Chicken Sandwich

Ganji is the first to take up residence in the new food stall and serve Asian-inspired fast fusion – American fare infused with Asian essentials and flavors. Ganji Founders Jess Kim and Jun Park are culinary school graduates of Le Cordon Bleu and Culinary Institute of America, respectively, and have extensive experience in kitchens and management positions at multiple Atlanta restaurant groups including Korean Wives, Seed Hospitality and Castellucci Hospitality Group. Other chefs slated for the first month include Mighty Hans (Taiwanese-American), Krupana (Bosnian-ish) and Jimmie’s Jerk Chicken (American Jerk & BBQ). On Monday nights, the stall will host chef collaborations, with the first one on October 16 to include TKO, Jackalope, and Salty Smiles cooking up gourmet versions of Fripper’s hot dogs.

Chefs who are interested in being part of the accelerator program are invited to claim a chef profile on the Punk Foodie ‘pop-up finder’ app. Chefs are selected based on app analytics of their activity and Punk Foodie’s deep understanding of the pop-up scene. When Punk Foodie Founder Sam Flemming moved to Atlanta, he fell in love with the city’s burgeoning underground dining scene filled with popup chefs and food trucks – aspiring restaurateurs serving some of the most interesting, cutting-edge, authentic, and unique food in Atlanta. The whole thing reminded him of a punk rock scene, but for food. This interest led him to launch Punk Foodie in 2021. Today, the Punk Foodie platform consists of @ punkfoodie.atl Instagram account, a weekly newsletter, a weekly column in Rough Draft Atlanta, the Road Crew foodie content agency, an events arm that curates chef-driven events like Punk Foodie Fest, and the ‘pop-up finder’ Punk Foodie app. With the launch of Punk Foodie @ Ponce, Punk Foodie now has an integrated and powerful platform that generates content, builds community, provides information, and offers tangible business opportunities to pop-up chefs and the broader independent restaurant scene driving the evolution of the Atlanta dining. Since opening to the public in 2015, Ponce City Market has become a must-visit place on travelers’ Atlanta bucket lists, a beacon in Atlanta’s skyline and a destination for locals to gather, shop, eat, explore art and cultural happenings, live, and more. Small business owners – both retailers and restaurateurs – have turned their dreams into realities at Ponce City Market, with many starting as pop-ups or within Citizen Supply and expanding into their own spaces, like Pizza Jeans, Cake Culture, Modern Mystic Shop, and Elk Head Clothing. One of Atlanta’s few female restaurateurs, Tal Baum, opened her first concept Bellina Alimentari in 2017, and since has opened a second restaurant at Ponce City Market, Atrium, and Aziza and Falafel Nation at Jamestown’s property Westside Provisions District. Her sixth concept, Carmel, opened earlier this summer at Jamestownowned Buckhead Village.

DIPS KITCHEN-A NEW MOBILE EATERY LAUNCHES IN ATLANTA SCOOP learned that Dips Kitchen, from Founder Jeff Scardino and chef consultant Whitney Otawka, is Atlanta’s newest mobile eatery offering a delicious new way to dine by serving up a thoughtfully curated selection of gourmet dips for lunch or dinner. A fresh new concept in the world of dining and hospitality, Dips Kitchen views these shareable dishes as the

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main character of any meal, rather than a supporting role. Perfect for family parties, work lunches, tailgates, neighborly get-togethers or friendly celebrations, Dips Kitchen’s selection is ever-evolving with today’s foodie trends. Dip Mobiles™ are now cruising around the Buckhead neighborhood of Atlanta and can be waved down like an old-school ice cream truck for lunch or dinner, plus there’s an app where locals can request a stop for delivery with no fee. Throughout the metro Atlanta area, anyone looking for a dip-fix can order delivery from Dip Kitchen’s menu through apps

that dips are the staple of any celebration. With 15 years of experience of building brands at the world’s top advertising agencies, he embarked on this journey to develop a business around the joy of these gatherings. He is joined by Whitney Otawka, renowned Georgia chef and author of The Saltwater Table, who brings her culinary expertise and passion for developing unique, flavorful dishes. Whitney’s perspective on gastronomy is an amalgamation of her experiences growing up on the Mojave Desert of Southern California, college years cooking in The Bay Area and time spent traveling across the South. Aided by these experiences, she seeks to reflect the unique flavors that taste like home, making her the perfect partner to guide the culinary direction of this brand.

ONE OF JAPAN’S TOP SAKE PRODUCERS OPENS A BREWERY IN NEW YORK The Dips Kitchen Mobile Eatery

including UberEats, DOORDASH and Postmates. For catering anywhere in the city, individuals can opt for party packs of four, six or eight party-sized dips, or they can reserve the brightly decorated Dip Mobile™ to park at their event. Made from scratch with the best locally sourced ingredients, signature items include Creamy Hummus Dip, Slow Roasted Chicken Salad, Cracklin’ Pimento Cheese, Artichoke & Burrata and more, plus rotating seasonal dips. Every order is customizable with a choice of dippers including artisanal crackers, seasonal vegetables, potato chips, gluten free crackers and more. Striving to make the most delicious and fresh offerings, Dips Kitchen’s vegetable-heavy menu prioritizes sustainability and uses 100% compostable containers. “When envisioning this business, I was inspired by my family’s tradition of our all-dip Christmas Eve dinner, where the entire meal consisted of dips, as they were everyone’s favorite part of the gathering,” said Scardino. “Dips Kitchen is a unique concept that reimagines these shareable dishes as a meal. We’re focused on implementing the latest themes in the food space from adopting a delivery-forward model to identifying the trendiest flavors and beyond.” Named one of Business Insider’s 30 Most Creative People in Advertising, Scardino recognized 104 • November 2023 • Total Food Service • www.totalfood.com

SCOOP heard that Asahi Shuzo, a major Japanese sake producer, now has a location in New York. The company behind the popular sake brand Dassai opened a 55,000-square-foot brewery near the Culinary Institute of America (CIA), in Hyde Park, NY. The $80 million facility includes a brewery, tasting room, and a rice polishing facility. It’s also collaborating with the CIA on classes about sake. Asahi Shuzo was established in 1948; the company says it started at a brewery in the 1700s in southern Japan.

RESTAURANTS: JACKSON HOLE, WYO.: Teton Mountain Lodge & Spa, part of the Noble House Hotels and Resorts collection of luxury hotels and resorts, announced the appointment of Troy Batten, the current executive chef of the hotel’s awardwinning Spur Restaurant & Bar and Spur Catering, as the new area director of food and beverage. In his new leadership role, Batten will oversee all aspects of service, planning, and quality for the food and beverage operations at the resort and its newly renovated on-site restaurant, Spur Restaurant & Bar. Baten will also lead Spur Catering, which services groups, meetings, and social events for both Teton Mountain Lodge & Spa and Hotel Terra Jackson Hole.

GEORGIA: Stephanie Fischer has been appointed as the President and Chief Executive Officer of The Georgia Restaurant Association. She brings over 25 years of

hospitality experience to her role. The GRA serves as a unified voice for an industry compromising over 21,916 food service and drinking establishments with total sales more than $24.9 billion in the state of Georgia.

ST. LOUIS, MO: Hospitality company Butler’s Pantry announced Nick Pace as vice president of service and Brian Kempf as vice president of culinary. Pace joins Butler’s Pantry with 30 years of experience in the hospitality and management industries. His previous roles range from restaurant management, leading operations teams, to driving sales. Kempf has spent years crafting amazing dining experiences in a variety of settings, including hotels, K-12 institutions, country clubs, retirement communities, and colleges and universities.

LOS ANGELES, CA: Hotel Per La, an Italian-inspired urban escape in the heart of Los Angeles, announces the appointment of Andrew Smith as its new Executive Chef. Chef Smith will oversee the culinary programming at the hotel’s acclaimed neighborhood restaurant, Ristorante Per L’Ora, its rooftop bar, Bar Clara, daytime coffee house, Café Ora, and the in-room dining. As the property celebrates its one-year anniversary this September, Chef Smith will be overhauling the culinary offerings across the hotel and debuting new menus at Bar Clara and Per L’Ora. With an extensive culinary journey encompassing roles at esteemed establishments such as Kings Seafood in Costa Mesa, Beachwood BBQ in Long Beach, and SBE’s The Abbey in West Hollywood, as well as Chef de Cuisine at Terranea Resort in Rancho Palos Verdes, Chef Smith brings a wealth of experience to his new role.

WILLIAMSTON,MA: The Williams Inn, an upscale, boutique hotel in the heart of the Berkshires, welcomed Ronald Reda as Executive Chef. With Chef Reda’s arrival comes an exciting transformation to the inn’s culinary offerings, including revamped menus and bespoke programs at the signature restaurant, The Barn Kitchen & Bar. In addition to developing the signature restaurant’s new menu and offerings, Reda will also oversee meetings and events dining. He brings more than 20 years of experience to this new role, having served as executive chef at top inns and hotels throughout the Berkshires region including Kemble Inn and Table Six Restaurant, Hotel On North, and Gateways Inn Restaurant. Reda also held an impressive five-year residency as a chef at The White House.

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NEWS

By Parker Shatkin

ENERGY EFFICIENCY

PSEG/LI OFFERS FULL PORTFOLIO OF ENERGY SAVING SOLUTIONS TO ‘ISLAND RESTAURANTS

n the restaurant and hospitality industry, the significance of conserving energy cannot be overstated, both from a financial perspective and as a means of conveying a positive message to customers. For a restaurant’s bottom line, energy consumption constitutes a substantial portion of operational costs. By implementing energy-saving measures, such as using energy-efficient appliances, optimizing lighting systems, and employing smart HVAC systems, restaurants can significantly reduce their energy expenses, and with that enhance their profitability. Moreover, embracing energy-saving practices also sends a powerful message to customers, portraying the establishment as environmentally conscious and committed to sustainability. In a time when consumers increasingly prioritize businesses with eco-friendly practices, demonstrating a dedication to energy conservation can foster a positive brand image and attract a broader customer base. Therefore, the importance of saving energy in restaurants extends far beyond financial benefits, serving as a means to communicate a responsible and forward-thinking approach to both customers and the wider community. With that mission in mind, PSEG Long Island, has made energy efficiency a priority. To do so, they have launched a program to help restaurants and hotels save money while updating their kitchen equipment and lighting. It’s well known that outdated and old commercial cooking equipment is less efficient and a drain on cash flow. Not only does updating these appliances help the restaurant, but it helps the planet, too; inefficient electric-

“When a restaurant makes a change like this, it’s clear that they’re doing their part to help the environment, to lower their carbon footprint.” — Steve Orman ity means using more energy, which leads to more emissions. PSEG’s program promotes the transition to more sustainable, efficient equipment in restaurants. They specifically target the electric equipment that powers a restaurant’s daily operation. From the hot side of cooking with ovens and fryers to the cold side of a restaurant’s operation featuring walk-in in boxes and ice machines, PSEG/LI has crafted a program that offers solutions. The program even includes rebates for lighting in dining rooms and even parking lots and even an HVAC system upgrade to keep patrons and staff comfortable. PSEG/LI’s goal, is to lower carbon footprint, lower utility bills, and lower operating costs for restaurants, is a “Win-win situation; by lowering their utility bills, restaurants simultaneously lower their carbon footprint and free up capacity on the energy grid,” said Steve Orman, PSEG Long Island’s Senior Energy Consultant. The program is driven by both the customer and the supplier— restaurants want to run more efficiently, and PSEG wants to make more room on the energy grid. This means that while newer technologies

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like combi ovens aren’t explicitly on PSEG’s radar, their custom program is individually tailored to each restaurant to work with the technology they currently have. PSEG Long Island has seen countless businesses use this program effectively — larger businesses often have a whole team dedicated to this kind of energy efficiency upgrading and may have even been working on making the switch prior to working with PSEG, but now with PSEG’s help, small businesses can benefit too. “We’ve seen significant savings come from using the program; restaurants using the program have lowered their wattage used by half or more,” Orman said. “Restaurants have seen very considerable paybacks come through in 1-2 years; and that’s just from the obvious fixes like switching their lighting.” Other fixes include ret-

rofitting coolers and freezers to run more efficiently by replacing cooling systems, offering rebates to upgrade the evaporator fans to more efficient ones, and including a control that manages the fans so they run lower for part of the day. With a simple application process, there’s no reason for restaurants not to take advantage of the program. Restaurants can use their equipment & supply dealer of choice, and PSEG takes it from there. After doing an initial walkthrough of the restaurant to compile a report on the best plan of action, PSEG works with the restaurant’s chosen contractors and suppliers to ensure the work is done. They then come back after a few months to check on the progress of the plan, and how well the equipment is working. While restaurants are welcome to use their own contractors and suppliers, PSEG also has a list compiled of contracts they’ve worked with before and trust to get the job done well. “When a restaurant makes a change like this, it’s clear that they’re doing their part to help the environment, to lower their carbon footprint. We all have to do our part, and it could even help a hotel or restaurant’s image at the same time,” Orman said. “We’re very involved in the community. We really care.” Take advantage today of these exclusive PSEG/LI incentives and significantly reduce your restaurants energy expenses, and ultimately enhance your bottom line by visiting www.psegliny.com.

Your customers’ trust is in your hands So put your hands in Elara brand gloves Show guests you care about their health. Protection you can count on, from the brand you trust.

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For each case purchased, Elara donates a meal for a person struggling with hunger in America

November 2023 • Total Food Service • www.totalfood.com • 107

NEWS

By Doug George

E&S MANUFACTURING

UNDERSTANDING THE NEED FOR MORE FLEXIBILITY IN FOOD SERVICE EQUIPMENT

he food service industry continues to evolve, with constantly changing regulations and new technologies and innovations emerging all the time. As all sectors of food service rely on speed and efficiency when it comes to smooth operations, food service managers and operators are seeking equipment in 2023 that offers operational flexibility and can be convertible in terms of offering multiple solutions to help managers and staff do more with less. How Is Food Service Equipment Evolving? While the food service industry dealt with several challenges in 2022, including pandemic recovery, labor shortages, supply chain issues and soaring inflation, 2023 is expected to be the start on the road back to focusing on advancing operations, specifically with how new food service equipment continues to be developed. With this outlook in 2023, the adoption of many consumer-facing technologies1 has now taken shape in food service to offer a competitive edge this year and beyond. Whether it’s the use of hot and cold sheet pan merchandisers or the increased capabilities with touch-screen controls to better manage equipment performance, these are just some of the innovative, flexible equipment offerings that can lead to savings and increased efficiency for food service managers and operators today.

Nowadays, hot and cold convertible merchandisers have become a versatile piece of equipment in food service, thanks to their thermal flexibility, which allows both hot and cold foods to be served at the same time. hot. Nowadays, hot and cold convertible merchandisers have become a versatile piece of equipment in food service, thanks to their thermal flexibility, which allows both hot and cold foods to be served at the same time. This not only saves time and labor, but also frees up valuable serving space. These merchandisers can be used to display and merchandise a wide range of food and beverage products, from pre-packaged sandwiches and salads to drinks and desserts. The main advantage of hot and

The Use of Hot & Cold Convertible Merchandisers Traditionally speaking, food service managers and operators have usually had one, single piece of equipment to keep food cold and one to keep food 108 • November 2023 • Total Food Service • www.totalfood.com

cold convertible merchandisers is their ability to switch between heating and cooling modes, making them ideal for use in a variety of different food service settings. In a cold mode, the merchandiser can be used to keep perishable products such as salads, sandwiches, and drinks chilled and fresh. In a hot mode, the merchandiser can be used to keep hot food items such as soups, stews, and baked goods warm and ready for service. As an example, hot and cold convertible merchandisers work extreme-

ly well in institutional settings such as schools, hospitals, and corporate cafeterias, where operators need to serve a variety of different food items to large groups of people. These merchandisers can be used to display a range of food and beverage products in a single location, allowing customers to easily make their selections while also ensuring that the products remain at the proper temperature. In addition to their versatility, hot and cold convertible merchandisers offer other benefits for food service operators. For example, they can help operators reduce waste by keeping products fresh for longer periods of time, as well as improve the overall presentation of their products by keeping them at the proper temperature and humidity levels. Overall, hot and cold convertible merchandisers are a valuable tool for food service operators, especially in institutional settings, as they offer a versatile and efficient way to display and merchandise food and beverage products while also keeping them fresh and ready for service. Expanding Touch-Screen Control Technology In food service today, it’s all about making everything large, colorful, easy-to-use, and easy-to-program, and this is the case with new touchscreen controls. Touch-screen controls have become increasingly popular due to these factors and these controls can be found in a variety of food service equipment, from commercial ovens and fryers to beverage dispensers and refrigeration units. A common advantage of this display technology is the ability to sim-

continued on page 122

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NEWS

By Esther Ilori

TECH SOLUTIONS

HI AUTO REVOLUTIONIZES DRIVE-THROUGH EXPERIENCE WITH AI TECHNOLOGY

ne of the real challenges of “New Normal” life for restaurants is finding balance. The good news is that the Pandemic brought tremendous growth in takeout and delivery. That has created a new obstacle for the restaurant and foodservice professional. How do you keep the newly found revenue stream of takeout and delivery while welcoming back dining patrons for in-restaurant dining? With an eye toward helping the nation’s restaurants find that balance, Hi Auto and its visionary founder Roy Baharav have found a solution. Founded in 2019 by Baharav and an all-star team of tech developers, the company is revolutionizing the drivethrough process in the restaurant industry. With a focus on AI-driven innovations, Hi Auto utilizes cuttingedge technology to streamline ordering processes and enhance customer satisfaction. In an exclusive interview, Baharav shared his personal journey and unveils the inspiring vision that drives HI Auto’s transformative endeavors.   Baharav’s career began in the elite technological unit of the intelligence core in Israel, where he spent seven years as an electrical engineer and R&D manager. Building upon his success, he co-founded a company in Los Angeles focused on dynamic product placement in TV shows. Later, he joined Google, where he worked on advertising products, including smart shopping campaigns.    However, in early 2019, Baharav’s entrepreneurial spirit yearned for a new adventure. Fueled by ambition and the spark of innovation, he boldly embarked on a new journey, teaming up with two talented partners, including the exceptionally gifted CTO and co-founder,

“Our system streamlines the order-taking process, eliminates human errors and provides faster service,” — Roy Baharav Ayal Shapiro, to build the vibrant tech venture known as Hi Auto. Together, they embarked on a journey destined to redefine the possibilities of the technology industry. Initially, Hi Auto aimed to create a virtual assistant for the automotive industry, revolutionizing the voice experience within cars. However, the team realized that penetrating the automotive market would take considerable time. So, they shifted their focus to another industry in need of their advanced technology: the restaurant sector, particularly in the drivethrough segment.   Hi Auto identified the drive-through as an area in need of improvement, particularly in terms of speed and accuracy. The company’s solution involves replacing human employees at the drive-through speaker post with an AI-powered system. The process begins as customers drive up to the speaker post at a quickservice restaurant (QSR) like Checkers or Rally’s. Instead of interacting with an employee, Hi Auto’s system greets the customer, suggests menu items, and answers questions. This interaction occurs via a unit installed in the restaurant, which is seamlessly integrated with the existing communication, point of sale (POS), digital menu board, and intercom systems. Once the order is taken by Hi Auto’s system, it is seamlessly entered into the POS system using an API. The order details can also be displayed on the digital menu boards. By implementing Hi Auto’s solution, restaurants can significantly re-

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duce labor costs and turnover while improving order accuracy and consistency. “Our system streamlines the order-taking process, eliminates human errors and provides faster service,” Baharav noted. With Hi Auto’s technology, restaurants can enhance the overall customer experience, driving customer loyalty and satisfaction. Hi Auto actively engages with customers, seeking feedback and customizing the solution to their specific needs. “We work closely with our customers, listening to their requirements and optimizing the value our technology brings to their operations. Whether it’s developing integrations or customizing greetings and upselling, we strive to deliver a tailored experience,” says Baharav. Hi Auto’s success in the restaurant industry has been notable. With almost 400 restaurant units currently utilizing their technology, Baharav envisions a future where Hi Auto becomes an integral part of the drivethrough experience. The company serves various brands, with the largest being Checkers and Rally’s. To accelerate growth and enhance customer relationships, Hi Auto recently welcomed Aaron Friedman, an industry expert with vast experience in drive-through operations, to the team. Friedman’s expertise will enable Hi Auto to transition from external sales representatives to an internal operation, which will oversee the entire customer journey, providing end-toend solutions, and from sales pitches to installations and ongoing customer

support. As the restaurant industry continues to evolve, with the potential integration of robotics in kitchen operations, Baharav believes Hi Auto’s technology will remain relevant. The company’s focus on order taking ensures its solution complements the potential automation of other tasks, while still maintaining a human touch. The value of employees in the overall operation of a restaurant remains crucial, and Baharav believes that the fundamentals of the industry will persist, even with the advancement of technology. Looking ahead, Hi Auto aims to expand its customer base and establish itself as a leader in AI-powered drivethrough solutions. By focusing on providing consistent results and exceptional customer experiences, the company strives to empower restaurant operators and drive the industry forward. Hi Auto’s journey represents a remarkable innovation in the automotive and restaurant sectors, demonstrating the transformative power of AI technology. As the company continues to redefine the drive-through experience, it paves the way for a future where technology and human interaction seamlessly coexist, revolutionizing the way we interact with restaurants and beyond. Clearly the speed of change in the takeout and delivery segment positions Hi Auto to be on the cutting edge of upcoming change. What happens when driverless cars come to pick up orders from a robotic driven kitchen? For more information on the Hi Auto solution, visit the company’s web site at: hi.auto.

November 2023 • Total Food Service • www.totalfood.com • 111

NEWCOLD

companies like NewCold who prove to be innovators in the food logistics industry. The Boone EDC works diligently to create a desirable county for businesses like NewCold to build and expand. We look forward to their continued positive impact on our community and to Boone County,” Molly Whitehead, Boone EDC executive director. “Lebanon is thrilled to be celebrating the grand opening of NewCold. With their highly automated storage systems, NewCold is on the cutting edge of our food supply chain and Lebanon is proud to be their home. NewCold’s investment further solidifies Lebanon as an important food manufacturing and supply hub in the United States,” said Mayor Matthew Gentry. The scale and strategic location of the facility, at the crossroads of America, means it acts as a transport center of gravity for food companies. Further enhancing Indiana’s status as a major food logistics hub. “Indiana is laser-focused on cultivat-

RATIONAL

RUDI SODAMIN

from page 76 ing a global economy of the future here in partnership with leading companies like NewCold,” said Tony Denhart, EVP of workforce and talent at the Indiana Economic Development Corporation. “Located strategically in the center of the Midwest, Indiana is uniquely positioned to be a leader in advanced logistics and agbioscience. NewCold’s new facility will help support the global food supply chain, providing critical goods to consumers, while creating quality, high-tech jobs in Lebanon and advancing economic growth in the surrounding community.” The phase two expansion of the Lebanon facility is expected to be operational in Summer 2024. About NewCold: NewCold is a global leader in advanced food logistics, with 15 state-of-the-art automated and energy-efficient warehouses on three continents with over 1.2 million pallet positions. NewCold provides end-toend supply chain solutions to leading food companies powered by innovative technology and backed by a team of 2,000 people.

from page 70

More about iCareSystem AutoDose: • Available on iCombi Pro 6-half, 6-full, 10-half and 10full models. • Cleaning cycles use only the amount of chemical that is needed. • Cleaning cartridges and lids are made of 100% recyclable PP (polypropylene). At the same time, plastic waste is reduced by up to 50% compared to conventional cleaner tab solutions. • Uses 80% less packaging by volume compared to RATIONAL tabs, which means it takes up less space in small kitchens. • System cleaning information, cleaner levels, and HACCP details are captured in ConnectedCooking.

The new cleaning system for the iCombi Pro tabletop units was officially launched at the Host trade show in Milan. Visit the iCombi Pro iCareSystem AutoDose page for more information at https://www.rational-online.com/ en_us/icombi-pro/funktionen/icare/

112 • November 2023 • Total Food Service • www.totalfood.com

from page 90

cruises, the local specialties take center stage. It is more than just an opportunity to taste that fresh catch but also to learn about the importance of sustainability in the fishing industry and its impact on the food world. As Chef Sodamin explained, “the Alaskan cruises are an opportunity to discuss sustainability both in the food world and beyond.” Although he may understand that there is still space to expand the conversation, he appreciates that showcasing that locally sourced seafood is not only good quality but also bigger conversation. It is more than just passing on serving fish from a farm in China. It is about making that guest experience an all-encompassing one. The food conversation does not end when the last dish is cleared. While Chef Sodamin influences the food offerings across the Princess fleet, his signature restaurant, The Catch by Rudi, celebrates the belief that he never waivers from supporting. As he said, “I love quality versus quantity. I think that’s the future.” Even though the menu has a plethora of options, it feels approachable and inviting. Still, Chef Sodamin wants to impress the guest at every moment. One element that he feels can be overlooked is the table culture. Sitting down to a stunning tablescape sets the tone as much as a great aperitif or a palate awakening amuse bouche. The idea is not only to make a memorable impression in that moment but have guests inspired to come back time and again. Chef Rudi’s dedication to excellence extends beyond the kitchen. He is deeply committed to promoting sustainability and responsible sourcing practices. Under his guidance, Princess Cruises has implemented a “Farm to Table” program, which emphasizes the use of fresh, locally grown produce in their menus. This initiative not only supports local farmers but also ensures that guests are treated to the freshest ingredients available. When it comes to the cruise ship kitchen, Chef Rudi believes in fos-

tering a culture of collaboration and creativity. He encourages his team to think outside the box, experiment with flavors, and constantly push the boundaries of culinary artistry. His leadership style is one of mentorship and inspiration, empowering his chefs to showcase their individual talents while maintaining the highest standards of quality. Chef Rudi’s passion for his craft is evident in his insightful quotes on cruise ship kitchens and dining. He once said, “The kitchen is the heart of the ship, where culinary magic happens. It is a place of creativity, where we strive to exceed the expectations of our guests with every dish we serve.” His words encapsulate the dedication and passion that he brings to his work. Chef Rudi’s commitment to innovation has garnered numerous awards and accolades throughout his career. From introducing themed restaurants onboard to creating unique dining concepts, he consistently pushes the boundaries of culinary excellence. His dedication to delivering exceptional dining experiences has earned him the admiration of passengers and the respect of his peers in the industry. One of the keys to his longevity in the industry has been Chef Rudi’s role an avid educator. He conducts cooking demonstrations and workshops onboard Princess Cruises, sharing his culinary knowledge and techniques with aspiring chefs and enthusiastic passengers. This commitment to sharing his expertise ensures that his culinary legacy continues to inspire future generations of chefs. Chef Rudi Sodamin’s journey with Princess Cruises has transformed the cruise industry’s culinary landscape. His unwavering commitment to excellence, innovative approach to cuisine, and passion for creating unforgettable dining experiences have set him apart as a true culinary pioneer. Through his visionary leadership, Princess Cruises has become synonymous with exceptional cuisine at sea.

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NRAS FABI AWARDS

from page 32

national and trade media, resulting in significant traditional and social media coverage. • Promotion to event attendees through the Show’s website, marketing emails, and social channels. • Feature on The Show To Go, the Show’s digital marketplace, connecting operators directly with suppliers to explore each product. • Comprehensive coverage via Show public relations efforts, encompassing pre-show pitches, daily Show media alerts, on-site press events, and priority placement in on-site media opportunities with broadcast media. • Opportunity to participate in a FABI Tasting session taking place at the Connections space in The Culinary Experience. Tastings are promoted to attendees in the online planner and mobile app. Each FABI Award submission will be evaluated by an independent panel of judges from across the foodservice industry who represent some of the most well-known brands and organizations. Recipients are selected for their exciting new tastes, uniqueness in the market, appeal to the operator community, creative approach to operator challenges, or introduction of new opportunities and profit potential. All FABI Award applicants must be willing and able to ship product samples to each judge in early February 2024. The 2024 FABI Award judges are: • Zia Ahmed (Senior Director, The Ohio State University) • Katie Belflower (Editor, Technomic) • Pat Cobe (Senior Editor, Restaurant Business & Foodservice Director) • Becky Davis (Director of Culinary Innovation, The Wendy’s Company) • Marion Gibson (Culinary Development Director, Aramark) • Farley Kaiser (Senior Director of Culinary Innovation, McLane Fresh) • Ana Maria Rodriguez (Chief Food Innovation & Quality Officer,

Pizza Hut International) • Robin Rosenberg (Vice President, Chef de Cuisine, Levy Restaurants) • Bret Thorn (Senior Food & Beverage Editor, Informa Food & Restaurant Group) Ana Maria, Chief Food Innovation & Quality Officer at Pizza Hut Global and 2024 judge, added, “The FABI Awards are the pinnacle of recognition in the food industry. Winning a FABI Award means that experienced judges from across the food industry have all agreed that your product is truly ‘the best of the best.’ We welcome all companies, from startups to industry giants, to participate because culinary creativity knows no boundaries. I’m eagerly looking forward to celebrating our next FABI Award recipients at the 2024 Show!” The deadline for FABI Award submissions is January 10, 2024. The awardees will be officially announced in March 2024. To qualify, all FABI submissions must have been introduced within 24 months prior to the 2024 Show. Application information for the 2024 FABI Awards including the fee to apply, is available online at https://www. nationalrestaurantshow.com/fabiapplications. For more information and to register, visit nationalrestaurantshow. com. Connect with the Show online on X (Formerly Twitter), Facebook, Instagram, and LinkedIn for event updates. The National Restaurant Association Show, Hotel-Motel Show is owned and operated by Winsight LLC in partnership with the National Restaurant Association.

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THE PR PERSPECTIVE

from page 56

In addition to holiday prix-fixe menus, chefs like to create set menus for occasions like private parties, Valentine’s Day, Mother’s Day and New Year’s Eve. This helps a restaurant better prepare the kitchen and dining room staff when expecting a large crowd. During the holidays and special occasions, restaurants make offer both a prix-fixe menu as well as their everyday offerings. This can definitely appeal to the restaurant’s regular clientele, as they may have favorites on the regular menu. Set menus allow restaurants to maintain consistency in the quality of their dishes. Since they are preparing a limited selection of items, chefs can focus on perfecting the dish and presentation. This consistency ensures that every diner receives a high-quality, delicious meal, which is particularly important during the holiday season when dining experiences should be nothing short of exceptional.

AUTOFRY

The communal aspect of dining with a set menu aligns perfectly with the holiday spirit, where gatherings are about coming together and celebrating. It’s an opportunity to connect, savor a meal, and create lasting memories. Prix-fixe menus often come with extras that add a touch of elegance to the dining experience, making it feel like a special occasion, which is ideal for the holiday season. While à la carte dining has its merits, prix-fixe menus offer several distinct advantages, particularly during the holiday season. They simplify the dining experience, provide excellent value, showcase culinary creativity, maintain consistency, encourage sociable dining, and add a touch of elegance to the festivities. So, if you’re planning to dine out during the holidays, consider opting for a prix-fixe menu for a memorable and stressfree culinary journey.

from page 60

Fry is not limited to a specific cuisine, making it adaptable to a wide range of menu items, from classic favorites like French fries and chicken tenders to more specialized items like Philly Cheesesteak Egg Rolls. This versatility enables eatertainment concepts to cater to a diverse customer base with varying tastes. Efficiency and Speed: With quick cooking times and minimal preparation requirements, AutoFry can keep up with the high-demand periods that eatertainment venues often experience, ensuring that patrons don’t have to wait long for their orders. Real-World Success: Several eatertainment concepts have already reaped the benefits of using ventless foodservice equipment like AutoFry. From trampoline parks to arcade bars, and miniature golf courses, AutoFry’s versatility and adaptability have proven invaluable. The success of these eatertainment concepts is a testament to how inno-

vation in kitchen technology can enhance the overall experience. The rise of eatertainment concepts has forever changed the dining and entertainment landscape. Combining innovative dining experiences with entertainment, they offer something unique and memorable for patrons. Ventless foodservice equipment like the AutoFry has emerged as a vital component in ensuring the success of these concepts. Its flexibility, safety, and efficiency contribute to seamless kitchen operations, ultimately enhancing the overall eatertainment experience. As these concepts continue to grow, we can expect to see even more innovations in foodservice equipment that cater to their specific needs, further blurring the lines between dining and entertainment. To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

November 2023 • Total Food Service • www.totalfood.com • 115

CFS BRANDS

from page 2

was founded in 1982 and Winco in 1992. The companies joined to form The Foodware Group in 2018. The company is headquartered in Lodi, N.J., and operates four warehouses throughout the U.S. (Lodi, NJ; Miami, FL; Houston, TX; and Las Vegas, NV) with nearly 450 team members and more than 800,000 square feet of total warehouse space. The Foodware Group was owned by Stamford, CT based Olympus Partners. Since Olympus’ initial investment in The Foodware Group, EBITDA has more than tripled while the company has opened new facilities across North America and broadened its product selection to become one of the largest suppliers to the food service industry. Mike Horgan, a Partner at Olympus, commented: “It has been a tremendous pleasure working with the entire Foodware Group family. The success of our investment was driven by our talented management team and the hard work of all of the members of The Foodware Group team during an unprecedented period in the food service industry. I look forward to seeing this business continue to thrive in the years ahead.” With the combination of CFS Brands and The Foodware Group, customers will have access to the broadest and deepest line-up of products and solutions to enhance their business, including Carlisle FoodService Products, San Jamar, Dinex, Winco, and G.E.T. brands, among others. Distributors and end users will be able to consolidate their purchases under a single supplier, reduce complexity in their operations, and lower their total costs. “The acquisition of The Foodware Group is a transformational opportunity for CFS Brands,” said CFS Brands CEO Trent Freiberg. “The Foodware Group joins a portfolio of businesses and brands that are leaders in their respective markets. CFS Brands and TFG are a great fit, and together we will build on our combined strengths and shared values to continue our track record of sustainable growth and exceptional results. We are ex-

cited to work with the leadership team at The Foodware Group, and we welcome all TFG employees to CFS Brands.” Jim White, CEO of The Foodware Group, said, “We have built a great company over the last few years that has driven strong growth and created many opportunities for our exceptional team. Our products and capabilities are a great complement to what CFS Brands offers, creating the opportunity to leverage the best of both. This is one of those rare situations where the complementary strengths of two companies create an opportunity to make one plus one equal three.” The Foodware Group Executive Vice President and President of Winco Elaine Shen added, “We see tremendous opportunities ahead of us to enhance our value and partnership to customers. While we will continue to deliver outstanding customer service, we will also develop greater depth in our product capabilities and strengthen our competitiveness to better serve foodservice, healthcare, hygiene, and international customers.” The integration process will be a gradual evolution that begins with taking needed time to develop a deep understanding of the businesses, brands, and teams, and the companies’ respective strengths and opportunities. Winco’s President, Elaine Shen added: “Olympus has provided invaluable strategic insight and financial support during a unique period in the food service industry. Their input and support truly helped drive our success.” G.E.T. and Winco will each continue to operate as stand-alone entities within CFS Brands. Customers and suppliers will continue to interact with CFS Brands, G.E.T, and Winco as they have in the past.

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LOYALTY POWER USERS convenience of their phones. 2. Up the Stakes Customers expect more than just birthday rewards for their loyalty. Gamify and incentivize loyalty engagement and spending by offering bigger and bigger rewards members can work towards – like exclusive opportunities and secret menus – to ensure you’re consistently offering more value for more loyalty. Subway’s MVP Rewards program, for example, uses a tiered gamification technique to incentivize loyalty engagement. As customers spend more and advance from Pros to Captains to All-Stars, they earn more points per dollar spent, bonus points on certain days, free chips with purchase, and access to exclusive merchandise. If your restaurant has multiple locations like Subway does, use rewards to encourage customers to branch out beyond their go-to location. You could create a special loyalty tier for customers who regularly visit more than one location. This incentive could encourage customers to make a habit out of visiting the location that’s not only closest to their office, for example, but also the one closest to their home, kids’ school, and gym. 3. Tailor Your Offers to Different Generations Paytronix’s 2023 report found that the average QSR loyalty member is between 36 and 45 years old, while the average FSR loyalty member is between the ages of 36 and 55. Because you’ll have members of various ages in your program, it’s important to create one that’s customized to different generations’ spending habits. For example, members with more mouths to feed at home will probably be enticed by a buy-one-getone offer that offers more bang for their buck, while younger members will probably enjoy access to secret menu items that they can brag about on social media.

from page 58 Data collection is key to driving customer engagement and ensuring long-term loyalty. The more you know about your loyalty members, the better you can target them with relevant offers. Take inspiration from My Chili’s Rewards which offers personalized rewards, ranging from free kids meals to appetizers and desserts. A member with children will likely receive free kids meals as an incentive, while members with other demographics will be more likely to receive different rewards. 4. Leverage Data to Optimize Your customer relationship management (CRM) system collects and stores data about your customers, making it one of your most valuable assets. Leverage your CRM’s data to make adjustments to your program and increase loyalty engagement. Paytronix found that QSR loyalty members are more habitual, frequent daytime and weekday restaurant visitors, while FSR loyalty members tend to spend more at the end of the week and in the evenings. Insights like these can help you optimize your program to target those power users when they’re most active. Dunkin’ Rewards, for example, offers 100 bonus points to members who order ahead via their app on Wednesdays. This data-inspired QSR reward incentivizes habitual visits on weekdays. As prices rise and consumer restaurant spending ebbs and flows, loyalty power users are critical to maintaining and boosting revenue. Look for a digital loyalty platform that lets you design a program with tiers, personalized rewards, and subscriptions.

Learn the latest technology information and trends on loyalty at https://www.touchbistro.com/ loyalty/

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LEGAL INSIDER

from page 78

der this NYLL Section 201-d. However, the law provides a limited exception for non-mandatory “casual conversations” between employees and employer representatives. What a “casual conversation” may be and the line that may not be crossed is currently unclear and fraught with possible pitfalls. Therefore, employers are advised not to engage in any conversation with employees about unions or union organizing, particularly when the employer knows or has constructive knowledge that union organizing may be taking place at their establishment. Employers are equally advised to refrain from meetings that could arguably concern other “political” or “religious” matters as defined under the law. Additional exceptions do not prohibit an employer or agent, representative, or designee from communicating to its employees any information that is necessary for such employees to perform their

The law provides a limited exception for nonmandatory “casual conversations” between employees and employer representatives. What a “casual conversation” may be and the line that may not be crossed is currently unclear and fraught with possible pitfalls. job duties, or that the employer is required by law to communicate. The new law allows the Attorney General to apply to enjoin or restrain an employer from committing further violations and a court may impose a civil penalty on the employer of $300 for the first violation and $500 for each subsequent violation; and employees can bring claims against an employer for equitable relief and damages. The new law is similar to the existing Connecticut law barring cap-

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tive audience meetings, which has been challenged as unconstitutional and preempted by the NLRA. The New York law may face a similar future legal challenge. Because the New York law defines “political matters” to include “the decision to join or support” labor organizations, by restricting the employers’ ability to voice its views on joining a labor organization, it is likely preempted by Section 8(c) of the NLRA, which allows an employer to express “any views, argument, or opinion” if such

expression does not include threat of reprisal or force or promise of benefit. Further, the New York law, aimed at “protecting employee freedom of speech,” likely will be challenged on grounds that it unlawfully violates businesses’ First Amendment rights of free speech. Given the uncertainty of the scope of non-mandatory “casual conversations” between employers and employees, food service employers are advised not to engage in any conversation with employees about unions or union organizing, particularly when the employer knows or has constructive knowledge that union organizing may be taking place at their establishment. Next steps that employers should implement are to: (i) post signage informing employees of their rights under the new law, and (ii) reassess and consider other ways of communicating with employees regarding labor organizing, union election campaigns, and the like.

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CHERRY DUMAUAL

from page 54

foodservice professionals who similarly care deeply about the work they’re doing. They are wonderful collaborators and mentors who are patient in working with a young company to grow to our mutual benefit. Even the other manufacturers in the space are collaborative and tremendously generous with their time and advice. It’s a welcoming environment and we’re all working towards the same goal. The plant-based movement has gained significant momentum in recent years in the foodservice industry. What factors or trends do you believe have contributed most to this growth? It’s a thrill to see foodservice providers adding more plant-based options to their menus or even making their entrees plant-based by default. There’s ample evidence that for the planet, for public health, and for animals we have to eat less meat. I believe the abundance of highquality, delicious plantbased products coming into the marketplace has made it much easier for foodservice providers to be able to do so. There has been a welcome push to move back to scratch cooking, which I wholeheartedly support. However, the reality is that in busy kitchens serving hundreds, sometimes thousands of meals a day, that’s not always possible and these foodservice providers need easy options that allow them to meet their guests’ needs. That’s why I’m so excited about what we’re doing at Rebellyous Foods - allowing foodservice providers to offer delicious comfort foods that are loved by all! What do you think the future holds for the plantbased movement? What changes or advancements are you most excited about? I feel like we’ve come a long way with plant-based

meats with some products being remarkably better than others. I think the innovation will continue with plant-based meat, eggs, and dairy products becoming indistinguishable from their animal-based counterparts which excites me. A huge barrier, however, in making plantbased meat mainstream, is it’s often 2-5 times the price of meat. That’s one reason I’m thrilled that Rebellyous’ technology will soon enable us to produce plant-based chicken at high volumes and lower prices so that it’s affordable for all. As we celebrate this season of giving thanks, if you could express your gratitude to one person, organization, or group that has significantly advanced the plant-based movement, who would it be, and what would you say to them? I believe the Meatless Monday campaign - the reason we met helped make significant strides to plant-based eating. Before that the

concept of eating meat was black and white. Either you were vegetarian or you weren’t. Meatless Monday helped show that for individuals and institutions, it didn’t have to be all or nothing, but that even eating meat-free one day a week or serving plant-based menu options one day a week was still a way to make a difference. And that helped open people up to eating meat-free more than one day a week. Could you share one of your favorite easy, and simply delicious plant-based recipes to enjoy for Thanksgiving? Who doesn’t love a good macaroni and cheese as a Thanksgiving side – or main? It’s the quintessential comfort food for Thanksgiving or any time! Macaroni and Cheese Serves 4 Time: 20 minutes

Kristie Middleton extends a food sample to “Ray,” the mascot for Los Angeles Unified School District’s food services department, “Cafe LA” at a student taste testing where students were able to sample the Rebellyous Foods products.

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Ingredients: • 1 pound of your favorite pasta (macaroni or shells work great) Cheese sauce ingredients: • 1-1/4 cups raw cashews (if you have time to prepare in advance, soak them for an hour to overnight for a creamier sauce) • 1/4 cup nutritional yeast • 1 teaspoons onion powder • 1 teaspoon sea salt • 1/2 teaspoon garlic powder • 1-1/2 cups plain, unsweetened soy, oat or almond milk • 1/4 cup extra virgin olive oil • 1/8 cup yellow miso • 1 tablespoon lemon juice • 1/4 teaspoon paprika Method: 1. Prepare the pasta according to package instructions. Drain, rinse, and pour into a casserole dish. Set aside. 2. Meanwhile grind the cashews into a powder in a high speed blender or food processor. Add the nutritional yeast, onion powder, salt, and garlic powder and blend thoroughly. 3. Add the soy or almond milk, oil, miso, and lemon juice and blend until smooth, scraping sides to ensure thoroughly combined. 4. Toss cheese sauce over pasta and sprinkle with paprika. Bake at 350 degrees for 20 minutes.

For more information about Kristie Middleton’s book “MeatLess”, visit: https://kristiemiddleton. com/meatless/ For more information about Rebellyous Foods, visit: https://www.rebellyous. com/

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EQUIPMENT FLEXIBILITY plify and streamline the cooking and preparation process, as operators can easily select and adjust cooking temperatures, cooking times, and other settings with just a few taps of their fingers, reducing the need for manual adjustments and minimizing the risk of errors. Additionally, touch-screen controls can also improve the accuracy and consistency of food preparation. With precise temperature and time settings, operators can ensure that their food is cooked to the desired level every time, resulting in a better-quality product and a more satisfied guest. This accuracy and consistency also help provide real-time feedback and monitoring for temperature, humidity, and other factors impacting the cooking or refrigeration equipment. Ultimately, touch-screen controls can provide valuable information and analytics to operators, such as usage data and maintenance alerts to adjust as needed and prevent any potential issues before they become a problem. This information can help operators optimize their equipment usage, reduce downtime, and save money on maintenance costs in the long run.

from page 108 menu. Flexible equipment is becoming increasingly important in the food service industry today, driven by changing preferences, shifting regulations and safety requirements, and the overall increased demand for efficiency and productivity. By investing in flexible equipment and technology, food service operators can stay ahead of the curve, adapt quickly to changing circumstances, and capitalize on new opportunities as they arise. About The Author: Doug George is the Senior Vice President of Project Management for the Institutional Segment for Duke Manufacturing, a privately held, global foodservice equipment manufacturer. For more information, visit www. dukemfg.com. 1:https://www.fermag.com/articles/ 2023-state-of-the-foodserviceindustry/

What Will The Future of Food Service Look Like? As the food service industry becomes increasingly competitive, operators are under more pressure than ever to maximize their efficiency and productivity. This requires them to be able to quickly and easily adjust their equipment and processes to meet changing demand, without sacrificing quality or safety. With the ever-changing landscape of regulations and safety requirements, food service operators must adapt quickly and stay compliant and avoid penalties or fines. Flexible equipment can help operators navigate changing regulations by enabling them to easily modify their equipment settings to meet new standards. For example, by reducing the time and energy needed to hold food at the appropriate temperature, utilities are minimized, thus reducing the environmental impact, while also helping meet evolving requirements of your 122 • November 2023 • Total Food Service • www.totalfood.com

NYC HOSPITALITY ALLIANCE ing the pandemic and gave the five boroughs something New Yorkers had been craving for a long time, and now, thanks to this program, it is here to stay. Our vision for the program will be developed in close partnership with restaurant owners, diners, and communities, and I am confident it will be a win for our entire city. We are taking the lessons of the temporary pandemic-era program — what worked, what didn’t, and what we can improve — and assemble the ingredients for the nation’s largest and best outdoor dining program. This public engagement period will allow us to refine the recipe and deliver a delicious final product.” We envision that Dining Out NYC, outdoor dining will have a very different look on sidewalks versus on roadways. Our goal is also for the new program to create an equitable, accessible fee structure for participating restaurants, with rates varying by location and setup size — and with significantly lower fees than

from page 94 existed under the previous sidewalk café program. We would like to see the new program, offer a 100-squarefoot sidewalk café in Lower Manhattan that would cost about half as much on an annual basis than it did during the pre-pandemic sidewalk café program. We are very excited because much of the heavy lifting has been accomplished. The legislation that was already enacted features significantly lower pricing to have outdoor dining under this permanent program than it was under the previous sidewalk cafe law before the pandemic. It was simply cost prohibitive for small businesses and 1000 plus restaurants that were never even eligible to have outdoor dining before the pandemic are now eligible. The Alliance is also active in understanding how these structures can be affordable for our members. We’ve spoken to a couple of different companies that envision a restaurant being able to design customized structure. They’ll rent or sell them and handle storage them for the winter months. The key is what price point will they be able to offer? In order to facilitate this transition, the New York City Hospitality Alliance is committed to providing resources, guidance, and advocacy for our members. We understand the challenges that restaurants face, and we are here to ensure that you have the tools and information you need to succeed with the next generation of outdoor dining. Moreover, it is imperative that the city government continues to provide support to restaurants during this transition period. The first approved Dining Out NYC setups are expected to hit New York City streets in spring 2024. By working collaboratively, we can create a thriving outdoor dining experience that benefits everyone involved. Here’s a simple source from the City to review the guidelines: https:// www.diningoutnyc.info/rules and many of your questions can be answered at https://www.diningoutnyc.info/faq

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TREND TALK

from page 10

fore eventually accepting the role of Chef de Cuisine. Also, while in Minnesota, he interned at Ingredients Café, moved to Pazzaluna and from there he accepted the Sous Chef position at Valhalla Nordic Smoke and Ale House. He was then asked to join the opening team for Bellecour; one of the top 10 new restaurants in 2017. After the start of 2018, he was asked to move to Spoon and Stable, a sister restaurant of Bellecour. Meet the young leader in the industry, as he shares his passion for the culiThe bar and fireplace seating area at KAI, Phoenix, AZ nary arts, bringing community togethand how you found your passion for er and vision for the culinary field? KAI that spotlights Native American I began my culinary journey workculture and cuisine. ing in fast food in high school and ended up at Spoon and Stable before Tell our readers what got you intermoving to Phoenix. Once in the Valley, ested in becoming a chef? I began working at F&B in Scottsdale Growing up I played competibefore joining the team at KAI. tive sports and ended up falling in love with the competition of a busy kitchen. Food helps to bring people together and I love to make memories through my food. You’ve had many mentors, tell us about them, their help and advice and their influences in your personal and professional life. My biggest mentor was and still is Gavin Kaysen from Spoon and Stable in my hometown of Minneapolis, Minnesota. His biggest advice to me that I believe can be used in my professional and personal life is to always stay focused and to constantly be learning. There should never be a day where you don’t strive for perfection. Walk us through your career track

I’d love to learn more about KAI. Can you talk me through the concept and the significance behind the dishes? I like to describe KAI as indigenous cuisine with global accents. Meaning that we source ingredients as locally as possible while juxtaposing these items with the best of the best from around the world. The significance behind each dish is to bring the indigenous cuisine to the forefront while elevating southwestern flavors. The focus on indigenous cuisine is something that not many restaurants are showcasing. The culture of The Gila River Indian Community is on display in every facet of the KAI dining experience and something that the entire team and I take pride in.

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Right now, it is The Celebration of Arizona Mushrooms. I love this dish because we utilize all Arizona mushrooms in many different preparations. This is a dish that many of our guests are surprised about because of the locality of sourcing the mushrooms. The flavors play so nicely together, and the balance of the dish is light enough for the brutal summers of Arizona.

How do you describe your overall cooking philosophy? I strive to stay as close to home as possible using local purveyors and ingredients. I have lived around the country in many different climates, and I am always continuously inspired by different regions and how I can incorporate these into my menus. What do you do to stay current on new trends? Describe two or three of the most interesting industry trends. I try to not allow trends to affect my overall cooking style or menu preparation. I think that if you try to follow trends what ends up happening is that you can end up dating yourself. I am very drawn to cooking styles that have been around for hundreds of years while bringing a modern lens to dishes. I am currently fermenting many different misos, shrubs, and garums to incorporate and enhance flavors. What is your favorite dish?

What do you love about working at KAI? To have the ability to showcase the cuisine of the local community of the Pima and Maricopa peoples is something truly special and a once-in-alifetime opportunity. I also love working here for the staff and the sense of family it has provided me in Arizona. To create a team that functions well together and works toward a common goal. Every job is everyone’s responsibility and no one person is above anyone else. The ethos of KAI is to work as one and I will always judge a successful restaurant by how happy my fellow staff members are and with that success will always follow. How is the heat wave affecting restaurant operations now and for the future? The heat is affecting produce production and moving up the timeline of when items will be in season. With this, I constantly must be aware to make sure that my menu will be presenting the best of what is at its peak. In the future, with global warming, this is only going to get more unpredictable.

RIKO’S PIZZA FRANCHISING York (Long Island). “We are thrilled to close out the soft launch phase with so much momentum and begin our strategic expansion throughout the U.S.” Cardillo elaborated. To attract potential franchisees, Riko’s focuses on two marketing strategies. “We do a lot of Facebook advertising,” he detailed, “that’s how we get our leads.” In addition, the company hosts Discovery Days, in which franchisees visit the corporate home in Stamford to learn about the company, its operations, and to talk with the Riko’s team. “When I first started making the dough, nobody would speak to me,” Imbrogno continued. “Now, we’re able to break through doors where we never could before.” And although Riko’s now has no trouble finding franchisees, they continue to take it slow in order to make smart, strategic decisions. “We want to partner with likeminded people who understand me and our vision and what we want to do with the company,” Imbrogno said. Part of Riko’s Pizza’s vision is to maintain consistency with both quality of the menu and service at its locations across the US. This is especially true in regards to its pizza. After diving into the world of franchising, Imbrogno said that they kept the recipe identical to what it always had been. “We will never change the recipe, because that’s what makes it so distinct and so good,” he said. Imbrogno and his team understand the importance of providing their franchisees with the highest quality pizza prep and ovens. After much testing, Riko’s utilizes Edge impingement oven technology. “It allows us to cook three pizzas to cook across and have seven pizzas to in the chamber at once. Our goal was to maintain the quality of a traditional Bakers Pride oven while embracing the speed and consistency of conveyor technology.” One of the keys to success for Riko’s has been the work of the company’s culinary R&D team. “We’ve been able to lock in consistent piz-

from page 48 za’s dough and sauce, which ensures consistency among each franchise restaurant. Great pizza is dependent on consistent dough. That can be a real challenge at locations outside the Northeast due to the differences in the water’s PH. Riko’s is committed to ensuring customer satisfaction and franchisee success,” said Cardillo, and with a product that looks and tastes the same from Connecticut to Florida, both are guarantees.” Riko’s franchisees also go through

regimented training and crosstraining procedures so everyone in the kitchen can do the job, even the delivery drivers. Along with ensuring that employees are well-trained and working comfortably, the company strives to understand and respond to the needs of its franchisees and their employees. “To accomplish that goal, we have taken a very different approach. Our corporate home stores in Stamford are structured like any franchisee including the payment of all fees. It enables

us to really understand what our Riko’s franchisees are dealing with on a day-to-day basis,” Imbrogno continued. Imbrogno’s vision for growth includes working on a program that would allow employees to be able to own their own franchise someday. In addition, he has a simple and refreshing mission: “To save this country from s#%&ty pizza.” So far, it’s looking good. For more information on franchising, visit rikosfranchise.com.

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FIORITO ON INSURANCE considered. • When you’re getting employment practice insurance or renewing it, the question to ask is: do you actually have the necessary policies and procedures in place to ensure defensibility?” You’ll have to prove yourself each time you get insurance by providing information about past claims and what remedial actions were taken. 2) Document it. Keep a written log of disciplinary and absentee issues, complaints and anything that falls under HR’s jurisdiction. • This documentation will serve as the first line of defense should an employee discrimination claim be filed against you, as you’ll have written proof of what happened with a disgruntled employee along the way. • If you have to defend an employee termination, for example, based on their absenteeism, you’re going to have to build a case and documentation is going to be key. You’ll need to be able to say: the employee was 50 minutes late, 20 times and provide the dates and specifics. 3) Understand third-party risks. Look at your risks from a third party standpoint. Consider the legal ramifications of your vendors, clients, customers, potential employees, and more being a potential liability. Make sure whoever is interfacing with third parties is trained and understands employment practice risks so they don’t cause a liability that could lead to an employment practices claim. 4) Know your recourse as an employer. Employees aren’t the only ones that have legal recourse to file a claim. Employers (especially when they hold workers’ compensation policies through private insurers) have recourse as well. Employers have rights and shouldn’t be afraid to speak up if there’s a fraudulent claim and more. Make sure you have a conversation with your claims adjusters both before and during a claim to determine what your rights are as the employer. 5) Retain a comprehensive Em-

from page 18 ployment Practices Liability (EPL) insurance policy. An employer is more likely to have an employment practices liability insurance claim than a general liability or property loss, according to studies conducted by the Professional Liability Underwriting Society. A good broker will determine which EPL policy is right for your business and, in the event of a claim, help you amend your policies and procedures for successful renewal. Any business can be the target of a potentially devastating lawsuit. Safeguard your business against any employment-related risks through the best practices describes and comprehensive EPL insurance protection. 1. https://totalfood.info/3QaptFV

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STACKDIN

from page 84

Stackdin also has the flexibility to supplement or replace an existing POS system. However, making the switch may not always be an easy process, Fan said, so the company has begun integrating into some preexisting POS systems and plans to collaborate with ones such as Toast and Square. But the recommendation system is what really makes the Stackdin app stand out, especially in a world in which AI technology is so seemingly diverse. “There are currently no other AI recommendation systems out there that have our vision,” Fan said. And while it seems like a costly technology, Fan argues that it’s quite affordable: there are no hardware, subscription, or flat fees, only a commission-based transaction fee which changes based on the credit or debit card a customer uses. The first step to becoming for a restaurant or foodservice operator to partner with Stackdin is scheduling an internet check-up date to sort out wiring on the restaurant premises. The second step is scheduling a picture day, where an inhouse photographer visits the restaurant and takes photos for free. The final step is a quick staff training which ensures that everyone understands the software, and after that, businesses are prepared to use Stackdin to its fullest potential.

MARIA LOI

With access to a restaurant or foodservice operator’s customer info, Fan and Rajpara have built cyber protection features into Stackdin’s DNA. Stackdin’s is able to keep customer data private as it provides customized recommendations for guests. “Stackdin only collects data that customers consent with a focus on what you like to eat rather than sharing where you live.” In addition, he said that the company has partnered with several of the most established names in cyber security corporations to provide secure ways of handling sensitive information. Going forward, the company has plans to hire a full-time sales team in NYC. “We plan to aggressively roll out our product,” Fan said. They’ve already opened a 3 million dollar investment round, gained a few interested investors, and have opened up a tech office in China, proving that the limits to this smart technology are endless and that its effects will surely be seen all over the world as more restaurants hop onboard. For more information on contactless ordering to loyalty rewards and improving workflow, and how Stackdin can unlock the potential of AI for your restaurant or foodservice operation, visit the company’s website at stackdinco.com.

from page 82

flavor of the lemon pairing perfectly with the creamy, fluffy potato flesh, and a sprinkle of dry Greek oregano to add a little herbaceous kick. Roasted carrots paired with a savory carrot top pesto and some feta cheese bring a craveable familiarity to the table, as well as textural intrigue. Red-wine braised cipollini onions are particularly eye-catching with the deep ruby-hued glaze and a succulent sweet-yet-savory flavor and velvety texture to match, while Jerusalem artichokes add a beautiful crunch to any salad, especially when marinated or pickled ahead of time with some vinegar, garlic and

mustard seed. And let’s not forget about dessert – a classic sweet potato pie can be elevated by nuts, herbs, and spices, so it teeters the line of dessert or side dish. A classic carrot cake can be turned on its head by the inclusion of parsnips and Greek yogurt for ‘frosting’ – you won’t believe how good it is… Root Words With root vegetables, the flavor and texture combinations are endless, so no matter your culinary style or preference, there’s something for everyone! Have a happy and healthy Thanksgiving, let’s all be thankful for our roots, and our root vegetables.

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EASY ICE

PETERS

from page 12

on commercial ice machine brands if you don’t already have one you like and watch out for local leasing companies who only offer less popular brands. Option 2: Lease to Own This option is like local leasing, except at the end of your contract, you own the equipment. Cost: Moderate to High During your contract, you’ll pay a similar rate to what you would with a standard rental, and your leasing company should also cover maintenance and repairs. Once you pay off the machine, however, you’re in the same boat as business owners who purchase their equipment outright— financially responsible for the ice machine’s care (and backup ice anytime you need it) for as long as you use it. If you choose to lease-to-own, however, you’ll likely have to pay for the ice machine’s delivery and installation in their entirety, unlike with standard leasing. Convenience: Moderate to Low Just like cost, the convenience of the lease-to-own option fluctuates. While you’ll enjoy more convenience for maintenance and repairs during the lease period, that convenience disappears once you officially own the ice machine. When you own it, you’re solely responsible for the machine’s care, so you’ll have to spend time and money finding a reliable service company and scheduling maintenance. Important! Backup ice is usually not included with local and regional lease-to-own options. Equipment Options: Limited Lease-to-own ice machine companies, like traditional rental providers, often can’t give you the equipment options you’ll find when looking to buy. Subscription Cost: Moderate Like traditional rental options, an ice machine subscription is more af-

fordable than buying and owning, and getting started usually only requires an installation fee. You’ll never have to worry about paying for pricey repairs out-of-pocket, and the minimum amount of ice machine maintenance (twice a year) is also completely covered. Backup ice is free too! Convenience: High With a subscription, you won’t have to worry about tracking your equipment’s maintenance, finding a reliable service company, or only being able to call for help during bank hours. Your subscription provider will manage the ice machine maintenance for you, and as a national company, their customer service team will answer the phone 7 days a week. Equipment Options: Unlimited A national subscription is the only rental method that can compete with buying when it comes to equipment options. Thanks to a wide network of foodservice equipment dealers and manufacturers, a national subscription provider can offer a wider range of ice machine models than most regional and local rental shops. Don’t be afraid to ask your accountant, business consultant, or other business owners in the industry for advice when deciding which of these options is right for you. Your ice equipment will be a part of your life as long as you’re in business and it’s running. Make sure you’re comfortable with what it costs you!

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

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from page 24

portunities for advancement, like to become a manager, many of your employees still want to know that there’s a future with your restaurant. Employees leave a poor work environment. When a job becomes too stressful, and you have lack of support due to poor management, people look for new jobs. It’s important to support employees, make sure they feel engaged in your business, that they’re part of something bigger. They want to work for an employer of choice. Sometimes employees leave because they get a better offer. A better offer may be making more money and getting benefits or maybe it’s the two reasons above. Remember how I started with the example about Sarah and John? What if John could have retained Sarah by addressing her concerns? What could John have done to keep Sarah? He could have: • Established and maintained open communication channels.

• Conducted regular training and development programs for team members, especially those who want to grow. • Made his team members feel appreciated. The true cost of turnover is a web of interconnected challenges. Reassess your hiring processes, your training processes, your management. Re-evaluate everything you do in your business to look truly at yourself and say am I making sure my employees feel engaged and a part of this business? Are we an employer of choice? Consider this an opportunity to rebuild a stronger, more resilient team. The question isn’t whether you can afford to keep your employees. It’s whether you can afford not to make the right choice. Turn those hidden costs of turnover into visible gains for your restaurant. The choice is yours.

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ELIMIN8

from page 86

U.S. is the #1 trash-producing country in the world at 1609 pounds per person per year. This means that 5% of the world’s people generate 40% of the world’s waste. “There’s a strong demand for experts to consult on everything from scope 1 and scope 2 energy usage to sustainable sourcing strategies, to waste reduction,” said Bianculli. It’s more important than ever for businesses to improve and quantify their sustainability efforts, which is why clients are coming to Elimin8™ for their expertise. They’ve even started partnering with larger companies to build these sustainable practices directly into their buildings. Bianculli noted that Elimin8™ is currently working with a number of architectural firms to specify these services directly into clients’ buildings in the renovation or building phase.

USING AI IN RESTAURANTS In addition to closing its debt, the growing brand opened its first Infinite Kitchen, a store design with an automated makeline, in Naperville, Ill. in May, according to CEO Jonathan Neman. “From these pilots, we hope to learn how we can create a more consistent customer experience, faster throughput, and make our team members’ jobs easier and more dynamic,” said Neman. “We believe this new concept, powered by automation, unlocks efficiencies that will enable us to grow more quickly and have higher profit margins.” Restaurants can deploy a solution such as Soundhound for Restaurants, a product suite that can be integrated for a wide variety of purposes, such as drive-thru, phones, kiosks or custom solutions to meet a brand’s needs. Soundhound’s phone solution can capture unanswered phone orders from customers, which might otherwise result in missed calls and lost revenue. The system processes customer orders placed via voice and then transmits orders directly to the restaurant’s point-of-sale. It can also remove “hu-

The biggest step, according to Bianculli, is consolidating assets. “You wouldn’t believe how much equipment most companies have just sitting unused in their break rooms or are needlessly pulling energy when sitting idle,” he said. “The Zer0 Waste Pantry™ was built to streamline and simplify the amount of units needed in a pantry. This makes the installation easier for our clients and helps reduce their asset and maintenance costs.” Elimin8’s Zer0 Waste Pantry™ is revolutionizing the way operators and clients think about their foodservice and pantry operations with the goal of becoming the standard practice within every major corporate facility. Contact them today at Hydr8.us to learn more about how they can transform your workplace refreshments.

from page 8 man and environmental errors,” Daniel Vorderstrasse, Soundhound senior sales manager, told QSR Web, such as an employee entering the order incorrectly into the POS, connection issues or simply misunderstanding an order. SoundHound is seeing this play out at two of its restaurant customers. AmeriBrunch, based in downtown Las Vegas, was short staffed and wasn’t able to answer its phone during busy hours, which left many customers facing busy signals, waiting on hold or being sent to voicemail. Since deploying Soundhound’s voice AI, AmeriBrunch transformed its operations, gaining a 100 percent increase in phone ordering, a 50 percent increase in ticket size, and $36K increase in annual sales. Multisite restaurant Round the Clock in Indiana experienced a similar dynamic. Being open 24/7 exacerbated its staffing troubles and ability to answer calls. With SoundHound voice AI now answering 100 percent of its phone calls, it is seeing a 50 percent increase in calls answered; the restaurant projects a $55K increase in annual sales in 2023.

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November 2023 • Total Food Service • www.totalfood.com • 133

WARING

from page 22

duce crepes to a restaurant or foodservice menu that eliminates any waste due to batter spillage.” Why focus on crepes? “It’s a highprofit item but something that is often seen as too difficult to process and too difficult to introduce onto your menus,” added DeBari. Made with simple ingredients already found in most commercial kitchens, the elegance and wide appeal of crepes make them a high-profit menu item. Crepes are versatile, can include any number of sweet or savory toppings and fillings, and are quick to make. Because of this, they’re not only a good item for a restaurant or hotel, but also for a university campus or corporate dining hall looking to put something more interesting on their menu. By including crepes on their menus, restaurants can tap into the evergrowing demand for diverse and visually appealing dishes, ensuring their relevance and success in the

competitive food industry of 2024. Many restaurants and foodservice operators have been hesitant to add crepes because the assumption was that they required someone who is skilled at making them in order to get consistent results and can often result in a messy process for untrained cooks. The XPress removes all these obstacles by offering an easy to use, nonstick cooktop that fits in any kitchen. “There has always been an artistry to making crepes. With the X-Press, you no longer have to have someone who is skilled in the art of crepe making to introduce these profit-drivers to your menu. Consistently churn out perfect product without the mess, in 30 seconds or less, with our new multi-purpose cooktop,” DeBari noted. The cooktop was designed after extensive field research and hearing feedback from existing and potential customers. While the XPress

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Cooktop was designed to provide the most efficient output possible for the crepe-making process, crepes are far from the only menu item it can produce. With its simple design, the XPress has the versatility to do many things in the commercial kitchen, including sear meats, warm tortillas, and make pancakes, breads, and quesadillas. For that reason, the cooktop has wide international appeal as well. Crepes aren’t the end of innovation for Waring, however. “After the pandemic we had to start prioritizing our march forward, and it was really innovation and specializing in solutions for this industry that drove us to create our most recent products, including a new fermentation pod that we will be releasing next year,” detailed DeBari. Waring’s new Ellipse blender is “the greatest innovation in blending since 1937.” Designed as an independent dualmotor system, the Ellipse offers

dramatically reduced blend times, unlimited recipe options and more nutritious results. “I have demoed this product around the World over the past year and the performance is incredible. You cannot find another blender on the market that can accomplish what the Ellipse can,” DeBari said. “Any smoothie, any açai bowl, any cocktail on any menu, anywhere in the World, is made with consistent results, in 15 seconds or less.” DeBari and his Waring Commercial team have continually demonstrated that they have their finger on the pulse of the professional chef seeking to find that next menu signature. The Xpress™ multi-purpose cooktop and the Ellipse™ blending revolution are the latest in a long line of innovative products from Waring Commercial. To learn more about Waring Commercial, go to www.waringcommercialproducts.com

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