Total Food Sevice October 2011

Pg. 2 // Manhattan Based Zagat Acquired By Google

Pg. 32 // Ocean City BYOB Vote Is Off in NJ for November

PAGE

Q&A

28

Barbara Kane Society for Foodservice Management

Pg. 6 8 // Carlo’s Bakery Metro New York’s Foodservice Newspaper • October 2011 • Vol. 21 • No. 5

// NEWS

DEALS

Manhattan Based Zagat Acquired By Google Google Inc. bought popular dining ratings authority Zagat, last month with the goal of adding a valuable brand to its content offerings and bolstering its push into the rapidly growing local commerce market.

T

he founders, husband and wife team Nina and Tim Zagat, said they will remain co-chairs of the 32-year-old company and will use Google’s resources and expertise to expand. “We are thrilled to see our baby placed in such good hands and to start today as official ‘Googlers,’” the founders said in a joint statement.

Local commerce offers services such as finding a discount from a nearby store, or a review of a neighborhood eatery, and the world’s No. 1 search engine plans to compete in this market against Yelp and OpenTable.

The deal, for which Google did not provide financial information, gives it valuable content about restaurants, hotels and nightclubs that can be paired with its popular online maps and mobile search services. The 32-year-old

Zagat, which polls consumers and compiles reviews about restaurants around the world, will become a cornerstone of Google’s “local offering,” Google said.

“Google needs to provide more than

just directions to consumers seeking information about restaurants and other local businesses,” said Marissa Mayer, Google’s VP of Local, Maps and Location services.

“It’s also about getting them a sense of the place. A sense of what to expect,” said Mayer. “Zagat reviews, in a few short lines and a few scores, gives you a great sense of a place very quickly when you’re on the go.”

The move is part of Google’s push to adapt its online services for a world in which consumers increasingly access the Web on mobile phones such as Apple Inc’s iPhone and rely on social networking services such as Facebook to get information from friends.

Last month, Google announced plans to acquire mobile phone manufacturer Motorola Mobility for $12.5 billion. The deal, if approved by regulators, will allow Google to produce its own line of smartphones based on its Android software.

“A reasonable person would say that

2 • October 2011 • Total Food Service • www.totalfood.com

Google may never beat apple in product design by itself. At least not for a sustainable period of time. But Google

search executive, to head its local initiatives.

Google needs reviews and other content for its “Google Places” websites, in part to fend off criticism. It has been accused of using comments from review sites such as Yelp, essentially siphoning off their readers and, more importantly, their clicks. “Google has toned down its borrowing of comments recently,” Pitz said.

The Federal Trade Commission has been looking into the issue as part of a broad antitrust investigation, a source familiar with the probe has said. The move raises the question of whether the search giant will start its own restaurant reservation service, building on existing ties with restaurants that advertise on it.

The shares of restaurant-booking service OpenTable, which also publishes reviews and ratings, closed down more than 8 percent at $57.50 on news of the Google/Zagat deal. OpenTable is already reeling from financial results

“Google needs to provide more than just directions to consumers seeking information about restaurants and other local businesses. ”

could better integrate content and have that become another reason to buy those devices,” said Stifel Nicolaus analyst Jordan Rohan.

“This underscores Google’s local and mobile initiatives,” said Brian Pitz, an analyst at UBS, who expected the acquisition to provide a boost to Google Maps as customers look for restaurants.

Last year, Google moved Mayer, a top

that have disappointed investors this year and the departure in May of CEO Jeffrey Jordan, who joined venture-capital firm Andreessen Horowitz. Jordan remains chairman.

Pitz said expanding into reservations would require extra steps such as building out reservation software and getting restaurants to install it, as well as building different relationships with the restau-

rants. “It’s apples and oranges,” he said.

Zagat gave Google a tongue-in-cheek rating on its home page recently, awarding the Internet company a maximum 30-point rating for its “local, social, mobile and usefulness” categories. Industry analysts regard the local, social and mobile markets as some of the fastestgrowing areas of the technology sector.

Zagat enlisted Goldman Sachs to explore a sale as early as 2008, although no buyers emerged in the middle of a recession. The company might fetch as much as $200 million, it was reported at the time.

In late 2009 Google was in talks to acquire Yelp for at least $500 million, according to news reports at the time, but the deal fell apart. This “iconic” pub-

lisher of restaurant reviews is “trusted” and “well-loved” by foodies. Customers love its “ability to innovate” and gush over its “tremendous insight.”

BGC Partners analyst Colin Gillis said

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2011 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

3 • October 2011 • Total Food Service • www.totalfood.com

the purchase was smart. He said Zagat is like the little brother of Yelp, the leading online review site and a pioneer in a space that was founded in 2004. Zagat, based in Manahttan, covers the Tri-

State area with four different guides.

The Metro New York books include yearly updates for New York City, New Jersey, Long Island and Westchester/ Connecticut.

4 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

DEALS

Foxwoods’ Mashantucket Pequots Near Debt Restructuring Deal The Mashantucket Pequot Tribal Nation plans to finalize a deal with creditors by the end of 2011 to restructure more than $2 billion in financing related to its Foxwoods Resort Casino and cut the tribe’s debt load by half a billion dollars.

T

he Ledyard, Connecticutbased gaming facility is the largest in North America, and the tribe’s debt restructuring is the highest among Indian gaming tribes. Like many tribes,

the Mashantucket Pequots expanded its casino during the credit bubble.

In April 2008, the tribe announced plans for a new $700 million resort, the MGM Grand at Foxwoods. But days later, Lehman Brothers filed for bank-

5 • October 2011 • Total Food Service • www.totalfood.com

ruptcy protection, and like dominoes, financial institutions crumbled, and the global economy sank. Struggling to pay back its highly leveraged debt, the Mashantucket Pequots reached an agreement with senior lenders in Jan-

uary 2010 to extend and restructure its debt forbearance (in which creditors agree not to press demands for payments).

“It’s the same old story,” Joseph Kalt, co-director of the Harvard Project on American Indian Economic Development,” said. “A lot of cash flowing, tribes investing like mad and then getting hit by the recession.”

Now the Mashantucket Pequot Tribe hopes that debt can be renegotiated. Under new agreement terms, the tribe’s $1.5 billion now owed would be restructured in obligations at favorable six percent and eight percent interest rates with a lengthy payment

continued on page 16

// NEWS

EVENTS

Annual StarChefs.com Congress Set For NYC From October 2nd to the 4th, StarChefs.com welcomed more than 3,000 professionals from all corners of the food and beverage industry to the historic Park Avenue Armory.

F

or the sixth year in a row, the event welcomed an incredible roster of chefs, pastry chefs, sommeliers, mixologists, and more, for three days of networking, product demonstration, and industry exchange. It’s the 6th Annual StarChefs.com International Chefs Congress, an event unlike any of its kind in the country.

For a professional chef audience, it’s as important to address the prac-

Even if most industry professionals don’t use the term on a regular basis, they practice it. The Sixth Sense is simply that added value that makes hospitality more than mere accommodation, and cuisine more than satiation.

And while it’s typically associated with avant-garde chefs and high-tech equipment, the Sixth Sense isn’t limited to conceptual or haute cuisine.

It pervades every facet of hospitality; and the implications for the mainstream, from products to equipment

“Each year, the ICC centers on a theme that ticalities of opening a restaurant and outfitting a kitchen, as it is to discuss the concepts and techniques that inspire industry leaders. And what differentiates the ICC from other industry gatherings is its dual emphasis on the business and creative sides of the industry. ICC programming spans the gamut—from Business Seminars and

In his Workshop, “Top Chef All Stars” Richard Blais demonstrated the power of the Jade plancha

6 • October 2011 • Total Food Service • www.totalfood.com

pervades the industry, from the back of the house to the front, an idea that is as likely to affect multi-unit concepts and corporate outfits as it affects a single chef-owned start-up. ”

Main Stage demonstrations to HandsOn workshops and original competitions—which enables its audience to encounter product and personality side by side, in creative tandem.

Each year, the ICC centers on a theme that pervades the industry, from the back of the house to the front, an idea that is as likely to affect multiunit concepts and corporate outfits as it affects a single chef-owned start-up.

In 2009, the ICC tackled the concept of American Cuisine; in 2010, it asked the question “What is Creativity—an Art or a Craft?” And this year, the ICC centered on a concept that seems at first glance abstract, but actually goes to the roots of the practices and professions of hospitality: The Sixth Sense.

and personal expectations, are major.

Keeping up with the tradition of opening the Congress with a direct confrontation with the year’s theme, programming on the ICC Main Stage launched a keynote discussion on the Sixth Sense between Kim Severson of The New York Times and American culinary trailblazer (and conceptual magician) Grant Achatz. A roster of globally influential chefs, pastry chefs, mixologists, sommeliers, and business leaders continued the conversation over the course of the next three days.

StarChefs.com recently launched a preview of its 2011 ICC programming.

Among this year’s sessions were Chef

continued on page 16

7 • October 2011 • Total Food Service • www.totalfood.com

8 • October 2011 • Total Food Service • www.totalfood.com

9 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

EVENTS

Jersey Chefs Highlight Summit Wine And Food Festival The featured 34 chefs, about 20 of who were from New Jersey. When the Summit Wine and Food Festival kicked off last month at the Summit Grand Hotel it represented one of the most prestigious gastronomic festivals on the East coast.

F

or anyone who has a sense of how the culinary world operates, that’s no small feat. Chef egos can run as bold as their food and demanding personalities are an inescapable part the industry.

According to Ivan Ruiz, the founder and executive director of the festival, and owner of The Wine List of Summit retail store downtown, when he started the event three years ago, it was a tough sell to lure world-class chefs. “When I would call, they would say ‘where the hell is New Jersey” Ruiz said. “They said ‘we don’t want to come to New Jersey.’ It is a negative all the way in our industry.”

How then did Ruiz, a self-proclaimed “wine geek” convince between 34- 48 chefs, 50 Sommeliers and 60 wineries not only to participate, but also to return year-after-year? “Service,” Ruiz said. “We have very warm hospitality for these folks. We treat them well.”

While that may sound trite, service is an expectation for people who lead the restaurant industry. The Summit Wine and Food Festival has become known as one of the few food festivals that removes the hype from a food and wine event and focuses on the true gastronomic experience. “We want the focus to be on the chefs and their food, not on their restaurant (or anything else),” Ruiz said.

Much of the event’s success has to do with Ruiz’s own relationship building

“The festival then becomes a destination for wineries that are looking to have a breakout year. We tell wineries that when we bring in their product, it will be sampled by 50 sommeliers and then we have 35-40 chefs who also will try their wine. “

and standards for success. A sommelier and former restaurateur, Ruiz collected contacts like he collected wine and he has a strong understanding of how chefs and wineries can create both gastronomic and business synergies.

As an equally impressive wine event, the festival is attended by industry leading Sommeliers who offer apprais-

10 • October 2011 • Total Food Service • www.totalfood.com

als of wines. A positive review from top Sommeliers can make or break a budding vintner or help re-establish an existing one with revamped wines.

The festival then becomes a destination for wineries that are looking to have a breakout year. “We tell wineries that when we bring in their product, it will be sampled by 50 sommeliers and then we

have 35-40 chefs who also will try their wine. That’s 85 potential buyers. It would take them a whole year to visit 85 restaurants and they would be lucky to open three accounts,” Ruiz said.

The three-day festival is a fairly even blend of wine tastings and demos, and food demonstrations and competitions. The three-day program was filled with events that range from the educational, such as “Think like a Sommelier,” and “The Art of Blind Tasting,” to various cooking demos to the main event of the three days, the “Caja China Cookout Competition” - a cook-off that tests chefs ability to roast pork, goat or lamb, for example, on an open pit.

It portends to be a food and wine experience like no other. Apparently word of that reputation is growing as attendance continues to increase each year. With just over 2000 attendees last year, up from 1,600 its inaugural year, Ruiz welcomed well over 2,000 this year.

And of the 2000 attendees, local attendance is growing as well. Ruiz said that three years ago, the majority of attendees were from New York. This year more than 40% of event attendees were from New Jersey.

That’s a number Ruiz wants to continue to improve as the reason he started the festival was to energize Summit locals and attract new stores to the downtown. “We started the festival because we wanted to help Summit,” Ruiz said. “In 2009 when I walked up and down (Main Street) with council members and the mayor, we counted 22 empty storefronts. We asked what we could do to promote our town.”

That New Jersey emphasis runs throughout the event. As in years past, Ruiz donated all event profits to the Community Food Bank of New Jersey.

Through that relationship, the festival gives volunteer sous chef opportunities to students at the Food Service Training Academy, which provides training and employment opportunities to individuals in low income communities.

11 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

SUSTAINABILITY

Connecticut Franchisees Lead Subway Expansion Of Green Units The Subway® restaurant chain announced the opening of five new “Green” Subway® Eco-Restaurants - with more on the way - each designed with environmentally friendly aspects to reduce energy, water, and waste consumption in cost effective ways.

“A

ll of these new ecorestaurants reflect the brand’s commitment to social responsibility and sustainability,” said Marketing Director Elizabeth Stewart, who heads the Subway® brand’s corporate social responsibility efforts. “We have made a commitment to make our restaurants and operations more environmentally responsible. As the largest franchise chain in the U.S., we know we can make a real difference and are working towards that goal.”

Leading the initiative are a pair of newly renovated rest areas off the Merritt Parkway in North Haven, Connecticut. They each include a Subway® Eco-Restaurant package with eco-elements, that operate off of a light harvesting system through solar panels, high efficiency air conditioning, and they even have environmen-

tally friendly plants that do not require any water maintenance.

Going green is something franchisee Dr. Burhan Ghanayem takes very seriously. Burhan retired as an environmental health scientist, although his

wan. Both restaurants are recognized by the U.S. Green Building Council with Leadership in Energy and Environmental Design (LEED) certification.

“I have been a customer of Subway all my life,” said Burhan, who owns a

All of these new eco-restaurants reflect the brand’s commitment to social responsibility and sustainability.

passion for conservation continues.

Burhan recently opened two EcoRestaurants in Cary and Durham, North Carolina, with his brother Mar-

12 • October 2011 • Total Food Service • www.totalfood.com

total of 10 Subway® restaurants with his brother. “I love the food and the freshness. Compare our food to burgers and other fast food restaurants and ours is a lot healthier.”

Along with the great Customer Service experience his restaurants provide for customers, Burhan says his EcoRestaurants are educational as well.

Burham plans to continue building Eco Subway® restaurants, with two new locations already on the hori-

Franchisees and brothers, Burhan and Marwan Ghanayem, stand in front of their new "Eco" SUBWAY restaurant in Durham, NC, which has been recognized by the U.S. Green Building Council with Leadership in Energy and Environmental Design (LEED) certification.

zon. “I actually learned so much from building my first two eco-restaurants that I want to make my next even greener,” Burham said. “I really care about the environment. If we can all chip in, we can really make a big difference.”

LEED is a third-party certification program for the design, construction, and operation of high performance green buildings. As part of their Eat Fresh, Live Green™ initiative, the Subway® brand encourages franchisees to create Eco-Restaurants when possible. Many who cannot rebuild their restaurants are incorporating Green elements into their stores such as low flow faucets, energy saving appliances, motion sensor lights, recyclable trashcans, and more.

George Estep, franchisee of the newly opened Eco-Restaurant in Kokomo, Indiana, constructed a freestanding drive-thru restaurant entirely from recycled material. Estep’s

continued on page 40

13 • October 2011 • Total Food Service • www.totalfood.com

// NEWS St. Louis Chef Set For New Pastry Post At Westchester Club

PEOPLE Fitzgerald carved a reputation in Missouri as more than a pastry chef.

Before dinner service, not only did she ready desserts and start to get her station organized for the next day, she also helped other cooks break down chick-

Katie Fitzgerald, the pastry chef behind Farmhaus’ fried apple pie, pecan financier, strawberry-rhubarb empanada and other desserts, is leaving St. Louis to pursue other culinary opportunities.

H

er work at the south St. Louis restaurant, with chef-owner Kevin Willmann, received numerous accolades in its first year and a half.

Fitzgerald, 28, has accepted a job at Westchester Country Club in Rye, N.Y., where she’ll be assistant pastry chef. “I just wanted to learn and see more, to better myself in this industry,” Fitzgerald says, adding that her time away from St. Louis will be temporary and that she hopes to work with Willmann again.

Farmhaus manager Eric Scholle says the feeling is mutual. “Katie has been an awesome, awesome part of our team since the beginning,” Scholle says. “We’re sad to see her go, but she knows she always has a spot here when she returns.”

14 • October 2011 • Total Food Service • www.totalfood.com

ens and prepare pans of roast beef.

Scholle said Willmann and his crew will pick up where Fitzgerald left off with desserts, adding that Willmann created the sweets at his previous restaurant, Erato in Edwardsville. And

just in case the Farmhaus crew has any trouble, Fitzgerald says she threw them a bone.

“I left them with my recipes to help them out if they are ever in a bind.”

15 • October 2011 • Total Food Service • www.totalfood.com

Foxwoods, from page 5 time line. The tribe would make payments over extended periods; some bondholders would not receive their dues for up to 18 years.

The Nation has been dealing with banks and bondholders, including Bank of America Corp., this summer in the hopes of sealing the deal. To swim up their debt waterfall, the Mashantuckets’ restructuring will need major lenders to extend a total of $650 million in loans previously used as a credit line. Meanwhile, senior bondholders would continue a $550 mil-

lion investment over 13 years, costing some bondholders 65 percent of their investment under the deal.

Other bondholders would take a 28 percent reduction in their original investment. These tiers of bondholders would receive a security that could potentially lead to additional payments should Foxwoods’ business pick up.

The Malaysian company KienHuat, which provided the Mashantucket Pequots with their initial loan to build Foxwoods, would receive $21 million in the deal. But the Mashantuckets seek to stop its $8 million yearly pay-

16 • October 2011 • Total Food Service • www.totalfood.com

outs to KienHuat.

The casino’s business is also reportedly improving since the November appointment of chief executive Scott Butera, widely anointed as a “turnaround artist” for his role in leading Las Vegas-based Tropicana Entertainment, which owns nine casinos in five states, on a restructuring of its finances and operations. Butera helped rescue the company from Chapter 11 bankruptcy in March 2010.

Still, Standard & Poor rated the Mashantuckets’ bonds the lowest “D” rating.

Connecticut’s only other federally recognized Indian tribe, the Mohegan Tribe, which operates the Mohegan Sun, expects to close on a deal to refinance some of its $1.6 billion in debt in the next few months.

StarChefs, from page 6 Mossimo Bottura of innovative Italian Osteria Francescana, who got to the roots of his native cuisine, and New York’s own Daniel Boulud, who discussed building the charcuterie program of his epicurean empire on the Main Stage. Andoni Luis Aduriz of Spain’s hyper-seasonal Mugaritz led a Savory Hands-On demo to follow up his Main Stage presentation on “Feast and Feeling,” while Pastry Chef and macaroon master Pierre Hermé did the same in his Pastry Hands-On workshop.

Beyond the big names themselves, workshops at the ICC once again featured top of the line products. In his Savory Workshop, “Top Chef All Stars” winner Richard Blais demonstrated the power of the Jade plancha; bread-obsessed Pastry Chef Timothy Healea used a Baxter Hybrid Convection Oven in his bread workshop; Jonathan Benno of Lincoln used the Blodgett Combi Oven and sous vide to fuse disparate proteins; Aki Kamozawa and Alex Talbot of Ideas in Food applied their hyper-analysis to the art and craft of sous vide with Poly Science immersion circulators; Ralph Perazzo of Clio using Carpigiani took soft serve, the pastry surprise of 2011, to another level; Craig Hopson of Le Cirque showcased Meat & Livestock Australia’s Wagyu with the CVap; and “Top Chef” winner Stephanie Izard of Girl & the Goat played with the latest refrigerated charcuterie table from Unified Brands.

MIX@ICC, StarChefs.com’s mixology program at the Congress, once again featured top talent from

behind the bar, which presented topics and tools at the forefront of mixology, with an emphasis on the ICC theme. Mixology-godmother Audrey Saunders led a female foursome on the topic of the Sixth Sense value of the female impact on the industry.

Crush@ICC featured seminars led by the likes of Francois Chartier, who presented on his chemicalcompound-matching pairing technique (crystallized in Taste buds and Molecules). And Master Sommelier Fred Dexheimer, Cicerone (Beer Sommelier) Michael McAvena, and Chef Adam Fleischman determined what pairs better with a classic burger: champagne or beer.

The 2011 ICC also marks the second year of StarChefs.com’s original competitions, the Somm Slam and the StarChefs.com International Pastry Competition. Hosted

by Fred Dexheimer, the wine pairing battle once again featured eight sommeliers from around the country, pairing Artisan Wisconsin Cheese, and then cuisine from this year’s featured chefs with a limited cabinet of wines, which included wines provided by Wine Australia.

And the 2nd Annual StarChefs.com International Pastry Competition, presented by PreGel, pitted pastry chefs from across the country in a four day battle that was uniquely geared around the skills of the restaurant pastry chef. Last year’s inaugural winner, Pastry Chef Ron Paprocki of Gordon Ramsay at The London, returned as a judge, alongside Pierre Hermé, Elizabeth Faulkner, David Burke, Curtis Duffy, François Payard, Claudia Fleming, and Jeffrey Steingarten.

And a program of targeted Business Seminars addressed details, victories, and defeats behind-thescenes. Topics this year ranged from a social media seminar featuring Amanda Hesser of Food52.com, a discussion on the Sixth Sense and Kitchen Design with Jimi Yui of

YuiDesign, and a seminar on “Holistic Hospitality” in Hotel Design and Service with hospitality expert

17 • October 2011 • Total Food Service • www.totalfood.com

Elizabeth Blau of Blau & Associates.

In between sessions, attendees were able to stroll the ICC Products

Fair, which ran all day long and featured products and equipment that led the industry in the coming year.

// SCOOP Celebrated Philadelphia Chef/Restaurateur Returns To His Alma Mater Scoop hears that Jeff Michaud, executive chef and co-owner of Philadelphia’s Osteria and Amis restaurants, challenged graduates of The Culinary Institute of America (CIA) to always learn and pursue new experiences. Michaud was a recent commencement speaker at the CIA’s Hyde Park, NY campus. If you think you’ve learned everything, you have chosen the wrong profession. Someone will always be better, faster, smarter, and more creative than you,” Michaud told 61 recipients of associate degrees in culinary arts and baking and pastry arts. “Learn from them to better yourself. Even the greatest chefs continue to learn from each other.” A 1998 CIA graduate, Michaud worked in Aspen after completing his CIA studies before becoming sous chef under Philadelphia chef Marc Vetri, who would later become his business partner.

Discovering a love for Italian cuisine, Michaud spent three years gaining additional experience in restaurants in Italy. “You can’t be afraid to travel and move away from home. Go out

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

into the world and experience what is out there,” the Nashua, NH native advised his newest fellow CIA alumni.

“Take the knowledge and experience from the years you put in - then forget all of that and start cooking from your heart. Food made with heart and soul is extraordinary.” Following his own advice, Jeff Michaud won the James Beard Foundation Award as Best Chef: Mid-Atlantic in 2010, and this year, Philadelphia magazine named him “Best Chef in Philly.” In addition to his successful restaurants, Michaud is active in the effort to develop healthy lifestyles and eating habits among children, serving on the board of directors

of the Vetri Foundation for Children.

Bake With Jersey Cake Boss’ Buddy Valastro Scoop hears that Buddy Valastro, a.k.a. the “Cake Boss,” is coming to Staten Island on Nov. 2 at the St. George Theater to kick off his road tour. Valastro, a fourth-generation baker from Hoboken, is a master baker and owner of a family-run business, Carlo’s Bake Shop. Buddy’s also the star of several reality shows - Cake Boss, Kitchen Boss and Next Great Baker, to name a few. He strikes a

Jeff Michaud speaking at The Culinary Institute of America on August 19, 2011.

18 • October 2011 • Total Food Service • www.totalfood.com

Buddy Valastro is taking his show on the road. He was joined recently by ITW’s Tom Szafranski(L) and Michael Posternak of PBAC to celebrate his new Jersey City facility.

chord with viewers because he seems unpretentious, very family-oriented and approachable, a craftsman who’s a hard worker, but a regular guy who knows how to have fun. Among Valasatro’s biggest fans in the borough are 8-year-old twins Carmelina and Caterina Pica of Randall Manor. “I think Buddy is very funny and very creative,” Catarina said. “He makes amazing cakes and some are very, very tall and big,” her sister added. We recently gave the twins an advance copy of Valastro’s book, “Baking with the Cake Boss” (Free Press), due out in November, and let them test drive a recipe or two. The book walks the reader through Valastro’s career, gives us non-professionals a “pep talk” and sets us on a kitchen tour, telling how to create the right environment at home for some serious baking. Recipes start

with a basic butter cookie recipe and work up to donuts, pies, cakes and cupcakes. The book is illustrated and includes step-by-step photos. What recipes would Buddy recommend to young bakers looking to tackle his book? “We do a mean Double Chocolate Chip-Chocolate cookie. I mean, who doesn’t like chocolate?” Valastro answered. “As for a cake one, probably just start with our basic vanilla cake.

food to Second Harvest Food Bank.

The Fort Mill, South Carolina, division donated a refrigerated van to Charlotte, North Carolina’s, Second Harvest Food Bank. U.S. Foodservice also recently donated 25,000 pounds of food to two Chicago-area food banks.

The donation was part of the company’s annual “Winning Weigh Challenge,” which matches the pounds lost by employees in food donations.”

Hunger Action Month is an opportunity to call attention to the issue of hunger in America,” says Dave Esler, chief human resources officer, U.S. Foodservice. “Our support of Hunger Action Month is part of U.S. Foodservice’s longstanding commitment to strengthening communities and improving lives.

U.S. Foodservice Donates During Hunger Month Scoop notes that U.S. Foodservice is raising awareness as they took action to fight hunger in America last month during Hunger Action Month.

Several U.S. Foodservice-sponsored activities were underway nationally and in local divisions, which included: The U.S. Foodservice-Atlanta division donated $25,000 to the Atlanta Community Food Bank from a recent employee fundraising drive. The Knoxville, Tennessee, division donated more than 52,000 pounds of

world’s hottest celebrities and became a fixture among the fashion elite. Now Magnum® Ice Cream, the super-premium ice cream synonymous with indulgent pleasure, inspired the palates of the world’s top trendsetters during the fall’s biggest fashion event in New York. Last month Magnum Ice Cream bars appeared at three fashion hot spots, including: The Independent Fashion Blogger Conference, hosted by the Independent Fashion Bloggers Network, where the industry’s top fashion bloggers gathered inside the renowned Milk Studios in New York’s Meatpacking District. Guests stopped by the ultra-luxe Magnum & Manicures Lounge to be treated to more than just an ice cream bar: a custom-designed manicure inspired by nail designer-to-the-stars, Lisa Lo-

the world’s most luxurious ice cream brand. The “V Magazine” Black and White Ball, a celebration of the publication’s landmark Elizabeth Taylor - themed editorial from its September issue, Magnum offered hundreds of the biggest names in fashion, media and entertainment the opportunity to indulge in Magnum Ice Cream bars and Magnum-inspired signature cocktail. “After the extraordinary reception Magnum Ice Cream received from fashion influencers during the Tribeca Film Festival in April, we were excited to capture the attention of the fashion world on its biggest stage,” said Mike Hurley, Senior Brand Manager for Magnum Ice Cream. “As a luxurious, indulgent treat, Magnum Ice Cream has been embraced by our stylish fans as the sweetest fashion accessory of the season.”

NJPlacesToEat.com Launches New Garden State Restaurant Dining Guide

Magnum® Ice Cream Continues To Take The New York Fashion World By Storm Scoop notes - it has graced the fashion pages, appeared alongside the

CONNECTICUT NEW YORK

NEW JERSEY

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

• • • • • • • • • • • •

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

gan, who has created two unique nail treatments inspired by Magnum specially for the attendees. These custom manicures were shared with Magnum fans on Facebook, Twitter and Tumblr.

Lounge visitors also had the opportunity to freshen up their tips at the DIY nail bar while snacking on a treat from

• • • • • • • • • • • •

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

• • • • • • • • • • • •

Scoop notes that a new website launched gives New Jersey restaurant owners a way to find new customers.

Getting listed in this restaurant directory is easy, simple, and affordable. It’s

continued on page 42

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

20 • October 2011 • Total Food Service • www.totalfood.com

21 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

CHARITY

Jersey Chefs Go To Battle To Benefit Food Bank Charity Dueling chefs battled on last month in the atrium of Park Avenue at Morris County in Florham Park.

Cafe Chef Kate Orlando, of Dartcor, the food service provider for Park Avenue at Morris County office campus, challenged the award-winning Chef James Laird, owner of Restaurant Serenade in Chatham, to a throw down-style cook-off—where a winner was not determined—to benefit the Community FoodBank of New Jersey.

“The campus at Park Avenue at Morris County, six buildings that total 1.2-million square feet, is considered trophy quality property,” said Sam Buckley, senior vice president for leasing agent CB Richard Ellis.

“One of the things we do is make things lively for the tenants by trying to give back to the community,” Buck-

ley said. “How do you give back? Make it interesting to come to work. Provide amenities that attract people. This event is for the FoodBank of New Jersey.”

Tickets to the challenge were available to all Park Avenue tenants.

“Chef Kate runs three cafeterias in Park Avenue,” Buckley noted. “She works for Dartcor Food Service, argu-

ably the best. The diversity she’s capable of is simply incredible.”

Orlando, popularly known as Chef Kate, began her career in food service more than 25 years ago.

“I love good food. Growing up, my mom did all the cooking,” she said. “I knew I wanted to be in this business. I was at Fairleigh Dickenson University in Madison and worked at the Madison Hotel. I went to the New York Restaurant School, which was part of the New School a long time ago.”

Chef Kate has been with Dartcor for more than seven years now. “We do events for 2,500 people, cooking for the masses,” she said. “I have a good team.”

Last month’s event was Chef Kate’s first cook-off challenge.

She chose Laird as her opponent. continued on page 24

From left: Rich Uniacke, Community FoodBank of NJ; Greg Barkan, CB Richard Ellis; Chef James Laird, Restaurant Serenade; Michael Frodella, Park Avenue Club; Chef Kate Orlando, Dartcor; Sam Buckley, CB Richard Ellis.

22 • October 2011 • Total Food Service • www.totalfood.com

23 • October 2011 • Total Food Service • www.totalfood.com

Jersey Chefs, from page 22 Laird worked in France and Italy, trained at the Culinary Institute of America, and held positions at restaurants such as The River Café, Aureole and Ryland Inn. He opened his own seasonal restaurant 15 years ago with his wife, Nancy. “I started it when I was 10,” he said, jokingly.

Michael Frodella, a former restaurateur in Fairfield, served as the emcee for the challenge. He is the executive director of the Park Avenue Club, a private dining club on the property whose proceeds support 11 charities. The ac-

How do you give back? Make it interesting to come to work. Provide amenities that attract people. This event

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

is for the FoodBank of New Jersey.

tual property on which the campus was built has an interesting history, according to Marketing Administrator Margaret O’Keefe.

“This area was a farm owned by the Sisters of Charity,” O’Keefe said. “Our building was the original barn, which was turned into the Park Avenue Club.

Thirty percent of the club’s membership is concentrated in this office park.”

Three official judges were invited to the challenge: Teresa Politano, resident critic for The Star-Ledger, Inside Jersey Magazine and author of “Celebrity Chefs of New Jersey,” which shares stories of 22 top chefs, published in fall 2010 by Rutgers University Press.

Nate Pugliese, branch manager and registered principal of Ameriprise Financial, was a second judge. “We’re a new tenant in the park,” Pugliese said.

“My girlfriend is an avid cook. You will find my feedback very simple.”

Judi Rothenberg, lifestyle editor at NJ Savvy Living, was the third judge. “I do a little bit of food,” she said, “but I’m not a restaurant reviewer.”

At 11:30 am, approximately 50 people were seated at tables around the food station, while many observers watched from the wings. Buckley opened with an introduction.

“Kate Orlando feeds 2,000 people per day,” he said. “Chef James Laird has been seen on Martha Stewart. Thanks for coming. We’re going to have some fun today.”

The challenge involved preparing a dish using fresh salmon paired with local ingredients. The chefs worked sideby-side at a cooking station set up in the center of the atrium.

Laird made a tomato salad with watermelon and basil, using wild salmon.

Chef Kate made salmon and goat cheese “truffles” on fried green tomatoes with corn relish, using farm-raised salmon.

There was no winner—at least between the chefs. The point was to savor the experience. However, thanks to the event, The Community FoodBank of New Jersey became the day’s winner, receiving $2,000 in proceeds through the campus ownership and individual donations.

25 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

EDUCATION

Ryan Launches New Industry Leadership Division At CIA The Culinary Institute of America has announced the creation of a new organization within the college, the Industry Leadership and Advancement Division; to integrate the CIA’s thought leadership and institutional support initiatives.

T

he Culinary Institute of America has announced the creation of a new organization within the college, the Industry Leadership and Advancement Division; to integrate the CIA’s thought leadership and institutional support initiatives. Co-led by Victor Gielisse and Greg Drescher, the division will be responsible for CIA industry leadership, corporate relations, alumni relations, strategic partnerships, conferences, new media, and consulting services.

“At a time of major changes within our country and the food world we serve, this new organization will bring attention to the innovative programs and thought leadership the CIA provides,” said Dr. Tim Ryan, president of the CIA. “The Industry Leadership & Advancement Division will more fully demonstrate how CIA teaching and research add tremendous value to our industry and society.”

Victor Gielisse will serve as the Vice President - Advancement & Business Development for the new division. He formerly served as associate vice president for business development for the college, where he directed the college’s relationship within the food service industry for business development and consulting. Earlier he served as the CIA’s dean of culinary, baking, and pastry studies for the college’s degree programs. Gielisse is one of 66 Certified Master Chefs (CMC) in the United States, and holds a Bachelor of Science Degree, a Master of Business Administration (MBA), and a Doctorate in Business Administration (DBA) from The School of Administration and Management of California Coast University.

Greg Drescher will serve in the newly created role of Vice President - Strategic Initiatives & Industry Leadership. In his previous role as executive director of strategic initiatives, he was responcontinued on page 40

26 • October 2011 • Total Food Service • www.totalfood.com

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

// Q&A Barbara Kane, President Society for Foodservice Management Barbara Kane, President of the Society for Foodservice Management (SFM) sat down with Total Food Service to discuss her extensive career in Foodservice and some of the major changes going on in the industry.

How did you get into the Foodservice Industry?

I’ve always been in the hospitality industry; starting my career with Marriott Hotels and moving from operations into the supplier side of the business.

The operations experience gave me a great perspective on how to meet the needs of our customers. Like many in our industry, I also changed jobs but stayed in the business. Starting my career at Sara Lee I learned the nuances of coffee and then came to Ecolab to learn about cockroaches! Needless to say it was never boring. Staying in foodservice for 26 years is based on the passion we “foodies” have for our industry. There are unique challenges associated with foodservice that can’t be found in any other industry. It’s those challenges that make our industry interesting!

What is your agenda and priorities for your term as incoming president of SFM? The overarching goal is to create value for our members. Value may be different for each member so we will focus on building quality programming that mixes old with new; whether it’s technology, networking or membership.

The key is to pull from the collective energy and synergy which comes from 28 • October 2011 • Total Food Service • www.totalfood.com

our members shared and mutual interests and needs.

Another priority is to utilize a variety of public relation efforts to let the foodservice industry as a whole know about SFM and the great work they do to educate and connect its members.

What does SFM bring to its members?

SFM brings its members a unique opportunity to learn about our industry through educational content and networking with other on-site foodservice professionals.

We offer a variety of Opportunities to share mutual challenges and work as a team to explore a rapidly evolving business segment, onsite dining.

Members can utilize our national conference, critical issues conference, regional/local networking events and our new website (offering communities for all members and a Body of Knowledge section) offer a broader spectrum of what’s going on in the industry.

What are your goals for the upcoming conference in Philadelphia?

The goal for me personally is to listen and learn, meet as many people as possible and truly understand the needs of the members. As Presidentelect this will help establish the foundation for the future, while welcoming the new, thanking those who have been there from the beginning and solicit as much feedback as possible.

At each conference I always set a goal to meet at least 20 new people, introduce half of those to other members,

zations appreciate innovation and encourage creativity. Ecolab and SFM both care about providing value and want to deliver the best possible experience for those they serve. There is a strong sense of pride within both organizations, and a commitment to ensuring that the services and products offered contribute to the best possible solution.

In today’s world every function of an organization explores the trade-off of “outsource versus insource.”

Our goal is to help all members come together and explore the trade-offs of each. and solve at least one current issue a customer is experiencing.

What are the major changes that you have seen in the industry?

There are so many major changes that the B&I industry has seen in the past 10 years, but the evolving role of the client liaison seems to be the most impactful. Client Liaisons no longer manage just the foodservice aspect of their corporations. Many have increased their role to include functions such as media and AV, conference center operations and mailroom management. SFM therefore must evolve with the roles of the client liaison and increase our offerings to include these different functions.

From an Association perspective I would have to say the changes in in-

formation is sharing through technology. In a challenging economy this is even more important. We need to adapt so all members have availability to programming both in-person and virally. The Associations that make these changes will flourish, those that don’t will struggle. SFM understands the importance of diverse delivery of content and will stay strong and continue to grow.

What are some of the common goals shared by Ecolab and SFM? Ecolab and the Society for Foodservice Management are both organizations with strong, diverse and passionate cultures. They share many common goals. Both strive to provide professional development for associates/ members through collaboration, research and education. Both organi-

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

B&I seems to battle through the concept of “self-operated” and contracted operations... what role does each of them play?

In today’s world every function of an organization explores the trade-off of “outsource versus insource.” Our goal is to help all members come together and explore the trade-offs of each.

Each member organization must do what is best for them individually. Our goal at SFM is to offer the tools members need to educate both self-operators and contractors on all industry information.

I am sure many may wonder, with an associate member as President, how I might view this area. I come from a unique position in that Ecolab does not ask for a decision to insource versus outsource. Therefore I hope to bring neutrality to this subject and yet create a forum to explore the considerations.

Great lineup of award winners at this year’s conference, what are your thoughts on some of their accomplishments?

I say the same thing every year, but it’s true. We are blessed with a base of members that truly believe in giving back to the Association and this year is no different. Our Spirit Award winner is Damian Monticello with Blue Cross Blue Shield of Florida. Damian has been on our Conference Planning Committee the past two years and will step into the role of Conference Chair next year in Las Vegas. He is a chef and is also trained in event planning, so it

was a natural fit for him. His enthusiasm for SFM is contagious!

Andrew Shakman, President of LeanPath, is the recipient of the Leadership Award. The Directors’ Award for Leadership recognizes an individual whose work on behalf of SFM and the onsite foodservice industry has resulted in the demonstration of outstanding leadership qualities. The Bob Pacifico Award is a fairly new award within SFM (this is our 5th winner) that recognizes an Associate Member. This year’s winner is Jerry White with Plate Magazine.

Jerry has won many SFM awards over the years, but this one holds a special place in the hearts of anyone that was blessed to have known Bob. Jerry follows other industry greats such as Rod Collins, Dick Hynes, Scott Siers and Charlene Goff. As an Associate Member I am so proud of what all our Associate Members do for SFM. The Richard Ysmael Award, named after one of founding members (who touch many members hearts over the years) is Tom Newcomb with Corporate Dining.

Tom has offered the support of Corporate Dining each year to the incoming President. He shows such dedication to this Association and is truly deserving of this award.

Seems to still be a big push towards healthy eating by membership and yet many members need to appeal to a broader constituency, where do you see that heading?

It’s an ever-present challenge and opportunity. The goal for SFM is to show our members how to offer healthy alternatives that taste great. The focus should not be on “healthy” but on great tasting food that just happens to be good for you. It’s about offering a variety of options. Wellness can be tricky; this is an excellent example of a topic we can explore as a society and bring together ideas from all the members.

30 • October 2011 • Total Food Service • www.totalfood.com

31 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

LEGISLATION

Ocean City BYOB Vote Is Off in NJ Town for November A petition calling for voters to decide Nov. 8 whether or not to allow a BYOB option for beer and wine in restaurants has been withdrawn. Petitioners will draft a new proposed BYOB ordinance and try to get another public question on the ballot in May 2012.

T

he petition calling for a vote on BYOB in Ocean City includes the full text of the proposed ordinance.

A public question on allowing BYOB restaurants in the dry town of Ocean City will not be included on the ballot for the Nov. 8 election.

Proponents have withdrawn a petition that called for a public vote on

Bill McGinnity, a vice president of the Ocean City Restaurant Association

the issue. The petitioners had enough signatures to force the binding vote in November, but fears that a recent court case in northern New Jersey may invalidate at least part of their proposal have led them to start over.

The group will draft a new version of a BYOB petition and seek new signatures calling for a public question on the ballot for Ocean City’s municipal elections in May 2012, according to Bill McGinnity, a vice president of the Ocean City Restaurant Association.

“We don’t want people to vote on something that’s not black and white,” McGinnity said. “We want the community to know that we truly mean what we say -- that we’re trying to make it right for Ocean City.”

Ocean City has prohibited the sale and public consumption of alcohol through various means since its founding in the 19th century. The city has built a reputation as “America’s Greatest Family Resort,” and the BYOB proposal has drawn staunch opposition from many who want to preserve the status quo.

But the restaurant owners who organized the petition drive argue that allowing “bring your own bottle,” or BYOB, restaurants could help drive visitors to Ocean City year-round -- not just for din-

32 • October 2011 • Total Food Service • www.totalfood.com

BYOB pre-empts the local ordinance.

The legal implications of the case are fairly complicated, but lawyers for both Ocean City and the restaurant owners seemed to agree that a part of Ocean City’s proposed BYOB ordinance (that would regulate how much alcohol could be brought into restaurants) could be subject to legal challenge based on the new precedent.

Those opinions led to the petitioners’ decision to start fresh. A revised

“The petition calling for a vote on BYOB in Ocean City includes the full text of the proposed ordinance.

A public question on allowing BYOB restaurants in the dry town of Ocean City will not be included on the ballot for the Nov. 8 election.”

ing, but for shopping in general.

They drafted a petition in the spring that included a proposed new ordinance to regulate BYOB and replace the local ordinance that bans it. They successfully collected enough signatures of registered Ocean City voters (10 percent of the number of Ocean City voters in the most recent General Assembly election, in this case 498) to bring the question to the public in November.

But while they were collecting signatures, a New Jersey appeals court was ruling on a BYOB case in Sayreville, NJ. Sayreville passed a local ordinance that allowed restaurants to permit BYOB. A lower court upheld the city’s ordinance, but the Appellate Division reversed that decision on June 13, 2011.

The decision said the state’s statute on

ordinance could be very similar to the currently proposed one, according to Jeff Sutherland, the attorney representing the petitioners. But he said the extra time would give the petitioners a chance to take a second look at everything.

Sutherland said the number of required signatures may change based on turnout at the new General Assembly election in November. But because the petitioners have already collected the names and addresses of the people who signed the original petition, the second signature drive could be easier.

After City Council voted on Aug. 25 not to support the proposed BYOB initiative, the petitioners legally had 10 days to withdraw their proposal.

33 • October 2011 • Total Food Service • www.totalfood.com

34 • October 2011 • Total Food Service • www.totalfood.com

// NEWS ChefTec TT Releases Major Upgrades

TECHNOLOGY

“One of the most exciting new features in ChefTec TT is the new Caterease import that will benefit our catering and event center customers,” commented Bev Daniels, General Manager for Culinary Software Services. “The new import allows a Banquet Event Order (BEO) to be directly

The next major upgrade from Culinary Software Services was released on September 6, 2011. The increased business building benefits and the ability to keep up with the ever-changing foodservice industry is what customers have come to expect from the industry standard.

The Production Management Module has been significantly enhanced in ChefTec TT, particularly when used in conjunction with CorTec, the product used by supermarkets and other operations managing centralized production or centralized purchasing. The production and transfer of produced foods using the requisition and transfer capabilities of ChefTec TT is now easier than ever.

The Nutritional Analysis aspect of ChefTec is becoming increasingly important to food service operations because of legislative initiatives and more nutritionally conscious customers.

ChefTec TT includes a much requested enhancement - the ability to print the ingredients of a purchased item in a recipe on the Nutrition Facts Label. USDA allergen information can also now be downloaded directly into ChefTec TT using the Online Nutritional Analysis Service.

Security features have been enhanced so the ChefTec data environment is even secure, robust, and stable.

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

imported into a Production Sheet in ChefTec so the operator knows exactly what needs to be produced at the touch of a button. Increased efficiency means increased profits and happier customers - both critical for a successful catering business.”

ChefTec TT also allows for Interfac-

ing with major vendors such as Sysco and US Foodservice, QuickBooks, and the Online Nutritional Analysis Services which is updated as the USDA releases new information.

36 • October 2011 • Total Food Service • www.totalfood.com

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

// FIORITO ON INSURANCE

Bob Fiorito

W

Avoiding Higher Insurance Premiums

ums back down. This is usually the scenario in the cycle from a hard market to a soft market. However, in this down economic climate laden with skittish investors, we may not see the influx of investor capital needed to increase capacity. The result may be a prolonged hard market period of higher insurance premiums, which could last much longer than previous ones.

Increasing insurance costs are a worrisome proposition to restauranteurs

hen demand exceeds the available supply of insurance, the effect is a hard insurance market. Analysts have been predicting turn from our existing soft market to a hard market, characterized by higher insurance premiums, steady rate increases and increased difficulty in obtaining certain types of insurance, since the economic downturn began a few years ago. And, while it never quite materialized over the last few years, analysts predict that the record breaking amount of catastrophic losses across the world in 2011 will likely trigger a sudden and unprecedented increase in insurance prices.

The aftermath of the earthquake, tsunami and radioactive meltdown that rocked the third largest economy in the world, followed by a large earthquake in New Zealand, as well as the unrest in the Middle East, has created a capacity problem in the reinsurance market.

Not all insurance products will rise at the same pace when the market turns.

The reinsurance market will harden sooner than the primary insurance market, so heavily reinsured lines of insurance, such as excess liability or umbrella coverage, will likely increase more rapidly.

During a hard market, increased insurance premiums usually attract an influx of investors to the reinsurance market, eager to capitalize on higher insurance premiums. This in return creates more competition and an increase in capacity to keep up with demand, eventually bringing insurance premi38 • October 2011 • Total Food Service • www.totalfood.com

who are already faced with a sluggish economy. During this inevitable and long-lasting hard market period, restaurants that are able to keep their insurance costs down will likely fair much better over the coming years. Here are a few tips that you could follow now to better prepare your business for what’s likely to come: • Seek out an insurance broker that specializes in restaurants and has a very large book of this business, which they

can use as clout when negotiating with insurance carriers on their client’s behalf.

• Never assume that a renewal on your current policy is the best option.

Make sure your insurance broker has the right relationships and expertise to shop for the best policy at the best rate, as well as negotiate tricky coverages and seek out hidden credits. continued on page 85

39 • October 2011 • Total Food Service • www.totalfood.com

Subway, from page 12 restaurant also includes a large monitor that displays real time energy usage of the restaurant, which has turned into a customer favorite.

Among the many soon-to-open Eco-Restaurants is the Subway® restaurant on the University of California Los Angeles campus, which is located in the newly renovated “Green” student center. The center will even feature a walkable rooftop terrace and garden.

Many more locations have incor-

porated sustainable elements, such as franchisee Stephen Maycock’s restaurant in Ephraim, Utah, which now includes solar panels to generate electricity.

“Subway® brand sustainability efforts do not end with Eco-Restaurants,” Elizabeth Stewart said. They also include packaging solutions that are functional, operationally efficient, and cost effective. By reducing the amount of packaging, supply chain transportation is cut back, saving fuel costs and reducing mileage and emissions. These

40 • October 2011 • Total Food Service • www.totalfood.com

reductions are a result of changes such as recyclable cutlery and paper napkins made out of 100% recycled material. Other efforts include the shift from plastic menu panels to recyclable paper menus, and the new Subway® cards, which use 30%, recycled plastic.

Headquartered in Milford, Connecticut, and with regional offices in Amsterdam, Beirut, Brisbane, Miami and Singapore, the Subway® chain was co-founded by Fred DeLuca and Dr. Peter Buck in 1965.

Their partnership, which continues

today, marked the beginning of a remarkable journey - one that has made it possible for thousands of individuals to build and succeed in their own business.

CIA, from page 26 sible for conceptualizing and developing the CIA’s many thought leadership initiatives for the food service and hospitality industries. Drescher was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, and the following year he was honored with Food Arts magazine’s Silver Spoon Award. In 2007, he shared a James Beard Award for his work in developing the CIA’s “Savoring the Best of World Flavors” DVD and Web cast series. Drescher has also served on the Institute of Medicine’s Committee on Strategies to Reduce Sodium Intake, which was mandated by the U.S. Congress to make recommendations about reducing sodium in the American diet.

The CIA is pioneering new research, international programs and other leadership initiatives in the critical areas of health and wellness, sustainability and food ethics, world cuisines and cultures, and professional excellence and innovation. The Industry Leadership and Advancement Division is responsible for directing these programs and gaining the institutional support they require, and it will drive the expansion of thought leadership in these areas through its annual conferences. These include the Latin Flavors, American Kitchens and Healthy Flavors, Healthy Kids conferences at the CIA’s San Antonio campus, as well as the renowned Worlds of Flavor International Conference and Festival held annually at the CIA at Greystone in St. Helena, CA. Planning is now underway to bring two of the CIA’s strategic initiatives— Worlds of Healthy Flavors, which is held annually in collaboration with Harvard School of Public Health, and the Worlds of Flavor International Conference & Festival - to the CIA’s Singapore campus in 2012 and 2013, respectively.

41 • October 2011 • Total Food Service • www.totalfood.com

// SCOOP from page 19 never been easier to get new patrons into your establishment.

NJPlacesToEat.com is an online restaurant dining guide dedicated to the restaurants in New Jersey. It’s the perfect way for restaurant owners to get exposure and find new custom-

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE ers. Every restaurant can use more business so why not get listed in the best restaurant directory in the Garden State? It’s convenient and affordable. At just only $99 your restaurant will be published in NJ Places To Eat for an entire year, that’s less than $10 a month. You can’t beat it! When patrons who’ve visited your restaurant join NJ

Places To Eat they’ll have the opportunity to rate and review your restaurant.

Those who have never been to your restaurant will now be introduced to your restaurant through NJ Places To Eat. Your restaurant is guaranteed to continually get new business just from being listed. The directory is dedicated to helping New Jersey restaurants in-

crease sales and helping NJ residents and tourists finds new eating experiences. That’s why they encourage their restaurant owners to provide their readers with discount coupon codes to eat at their restaurant. This also entices new customers to visit their restaurant and it gives them an easy way to track patrons who visited their restaurant sent from NJ Places To Eat.

Schlossbach Bails Out Of Race In 11th

Scoop hears that restaurateur and political neophyte Marilyn Schlossbach has quit the race for one of two state Assembly 11th-district seats in Trenton. Schlossbach, owner of Pop’s Garage in Shrewsbury and a slew of restaurants in Asbury Park, saw some of her Asbury Park restaurants damaged by Hurricane Irene, prompting her departure from the race. “My efforts at this time must be focused on the health of my business, and protecting the jobs it has created,” she noted. Among the restaurants she owns with her husband, Scott Szegeski, are Langosta Lounge and a second Pop’s Garage, on the boardwalk; Trinity and the Pope, offering Cajun dishes in downtown Asbury; the Dauphin Grille, a seafood spot in that city’s Berkeley hotel. Her departure leaves fellow Democrats Vin Gopal, who is also seeking an Assembly seat, and Ray Santiago, the slate’s state Senate candidate, with a hole in the roster.

42 • October 2011 • Total Food Service • www.totalfood.com

Landmark NYC Restaurant Serendipity 3 Is ‘Calling All Spirits’

online pledge professing your love to the eatery and make a reservation during the month of October.

Good way to impress your parents when they come into town, especially if you are asking them to borrow money.

Smith And Wollensky Plays Mad Libs With Marquee Scoop asks, “Have you always wanted to make like Elaine, Rao or Boulud and have your name printed on the marquee of a restaurant? Well, now you can and you don’t have to worry about all the trouble that comes with it (people begging for reservations, bribing waiters, etc.). For the month of October, Smith & Wollensky is becom-

Scoop says internationally renowned psychic-intuitive-medium Char Margolis led a seance to contact the spirits of Serendipity past. The landmark NYC restaurant, founded in 1954, has been fodder for celebrity gossip dating back to Cary Grant and Grace Kelly, who were there on a tryst, to Andy Warhol using the restaurant as his living room. Margolis hoped to reach the many bold-faced names that frequented the restaurant including Warhol, Elizabeth Taylor, Clark Gable, Dennis Hopper, Mae West, Marilyn Monroe, Bette Davis, Marlene Dietrich, John Lennon, John Kennedy Jr., Jackie O and many more.

The event, which took place on September 15th - the restaurant’s 57th anniversary, attracted family members, co-stars, and other people connected to the stars to help make contact with the departed spirits. In addition to the guests, Serendipity had many celebrity artifacts that helped act as conduits to reach the spirits. Items such as Andy Warhol’s signed life insurance policy, Clark Gable’s GQ Award, Jimmy Cagney’s SAG card, Mae West’s signed movie contract, an autographed photo of Marlene Dietrich, and an original Marilyn Monroe Look Magazine newsstand poster were on display at the restaurant, all courtesy of Gotta Have It! “Serendipity hosted this seance to commemorate our 57th anniversary. What better way than to celebrate with all our guests from the 57 years in business, past and present, on earth or beyond.”

43 • October 2011 • Total Food Service • www.totalfood.com

ing (Your name here & Wollensky) on their outside sign. Just like Mad Libs! Your name can fill in the blank, and also be printed on matchbooks, cocktail napkins and the servers’ jackets. All you have to do is take an

44 • October 2011 • Total Food Service • www.totalfood.com

45 • October 2011 • Total Food Service • www.totalfood.com

// TABLE TALK

CHEFS ON THE MOVE

Will Guidara to Release The Eleven Madison Park Cookbook On November 11, Eleven Madison Park Chef Daniel Humm and the restaurant’s General Manager Will Guidara will release The Eleven Madison Park Cookbook.

The book carries extra weight (both figuratively and literally—it’s nearly 400 pages) seeing as mere months after the book’s release the pair will tackle their next challenge — opening NoMad, their second restaurant just blocks away.

Humm and Guidara of Eleven Madison Park discuss the impact of a four-star review on book deals, the continued evolution of EMP and how the restaurant almost changed directions in the middle of the recession. EMP Executive Chef, Daniel Humm said: “Actually, for us to do a cookbook the way we wanted to do

a cookbook, it was kind of difficult for us to find a publisher. Especially in the beginning, as we were still under the radar. Publishers were interested in us cooking at home, or something like that, but that’s not what we wanted. We wanted a true expression of what Eleven Madison Park is. So we had a good idea of what the book should be for about a year before we actually signed the deal. When we got Four Stars [from the New York Times] there were a lot of people who were interested, but before, it was difficult.” “It also captures the time when it all kind of started. We have a team that’s amazing and the last five years is when we’ve all sort of come together. I think this book captures very accurately a moment in time.”

Pressler New Chef at Hung Ry’s

Schwarz Not Returning to Crow’s Nest Rumors in the Hamptons states that Jeff Schwarz, a Wall Streeter who turned chef and yogi, will not be back in the kitchen at the Crow’s Nest in Montauk next summer. The rumor is that he was unable to make the kitchen profitable. Schwartz will return to New York to open a new location of his Montauk-based Love: A Yoga Studio this fall.

Weilan Mark, Hung Ry’s general manager and one of its owners, tells us that Andrew Pressler is the new chef at the almost-year-old restaurant. His résumé includes stints at Fatty ‘Cue, where he was the opening chef de cuisine, and La Mangeoire, where he worked with Christian Delouvrier.

The Market at Hartford 21 launches a Guest Chef Series The Market at Hartford 21 launched a Guest Chef Series last month and will host interactive events featuring demonstrations and tastings throughout the fall. Things kicked off on July 19 with a visit from Hunter Morton, an Emeril Lagasse protégé who got his start at New Orleans’ Nola and currently mans the kitchen at Max Downtown. Morton revealed some of his resto’s most exclusive recipes and served “the perfect summer appetizers.” Tyler Anderson, a former winner of Food Network’s Chopped and Executive Chef at The Copper Beech Inn, hosted a long, sample-laden 46 • October 2011 • Total Food Service • www.totalfood.com

demonstration in July. At the conclusion of each tasting, attendees were given hard copies of the day’s recipes and a host of other useful tips. Six years ago, Tim George Jr. was working for a Manhattan restaurant that was catering a function at a sports-car race at Lime Rock Park in Connecticut. As George recalls, the head chef harshly criticized him, in Italian, for altering a recipe. So George, then 24, took a break to watch sleek Ferraris conquer the racetrack. “When I saw the cars speed on the track with no police officers, I said to myself, ‘This is what I need to be doing,’ ” George

said. George, who grew up on the Upper East Side of Manhattan and in Rye, N.Y., was no stranger to sports cars. Tim George Sr. said that when his son was 15, the police caught him and a friend on a joy ride in his white Corvette. Tim Jr. liked what he saw at Lime Rock Park in 2005 and decided to enroll in racing school. He raced sports cars (and still does), but he is focused on climbing the ranks of stock-car racing and driving in the Nascar Sprint Cup Series, which does not attract many drivers from the New York City area.

© Jacque Burke

Carmellini to Open The Dutch Andrew Carmellini is opening a Miami Beach branch of the SoHo restaurant the Dutch, and he calls it “kind of a homecoming.” “My dad is from Miami and it’s always been my second home,” he said. “My grandfather ran clubs and hotels and my grandmother still lives there.” Mr. Carmellini and his partners, Josh Pickard and Luke Ostrom, will run the Florida restaurant, which will be in the W Hotel on Collins Avenue, replacing Solea, the hotel’s original restaurant. Its opening in mid-November is planned to be in time for Art Basel. “I never thought I’d be taking the Dutch on the road,” he said. “I was thinking more Italian, but the hotel wanted the Dutch.”

Connolly parts ways with Bobo Benihana’s closed for Renovation Even though we thought part of Benihana’s charm was the feeling that you just walked into 1983, the eatery’s grills are going dark for a spell so the Midtown branch of the national chain can renovate. The restaurant closed on September 4th for a makeover – it will take over the first floor of the building that it occupies, adding a sushi and cocktail bar that will provide a draw for Midtown drinkers. The second-floor dining room will get a décor spruce up, along with an improved ventilation system and additional private dining areas. SITE, the architecture firm that designed the original Shake Shack is behind the redo. Expect the Japanese resto to reopen sometime in December.

Delicious Recipes from a Busy Kitchen Chef Nicole Straight knows something about timing – both in the kitchen and out. Her second cookbook, More Time to Eat! Delicious Recipes from a Busy Kitchen, has just been published to coincide with her appearance on an episode of celebrity chef Rocco DiSpirito’s new hit show, “Rocco’s Dinner Party.” She has also appeared on Good Morning Connecticut, CBS News, and is a regular contributor to the popular local food guide www.CTBites.com.

47 • October 2011 • Total Food Service • www.totalfood.com

Serafina Boys moving to Meat Packing District The wildly expanding Serafina boys are at it again. Following reports that they are taking over the space that housed Tom Valenti’s West Branch

Patrick Connolly, the chef for the last three years at West Village restaurant Bobo, has parted ways with the restaurant. We hear that the decision was a mutual one between Connolly and Bobo owner Carlos Suarez, and Suarez concurs, stating, “It’s been an amazing three years working together and we felt that it was just time for us each to move on.

We’re very excited about what we have planned here at BOBO and I’m excited to see Pat go on to do great things.”

on Broadway, and moving Serafina on 61st into their former Geisha space, Vittorio Assaf and Fabio Granato have confirmed they will also be opening an outpost in the meatpacking district. The duo has just signed a lease on a space at the corner of Ninth Avenue and Little West 12th Street, directly across the street from Pastis. The new restaurant, slated for a late fall opening, is tentatively titled Serafina Non-Stop, because they hope to keep it open 24 hours a day, seven days a week.

“We’ve missed being in lower Manhattan since we closed our Lafayette location a few years ago,” says Granato, “We can’t wait to bring our Serafina energy back downtown.

48 • October 2011 • Total Food Service • www.totalfood.com

49 • October 2011 • Total Food Service • www.totalfood.com

50 • October 2011 • Total Food Service • www.totalfood.com

51 • October 2011 • Total Food Service • www.totalfood.com

52 • October 2011 • Total Food Service • www.totalfood.com

53 • October 2011 • Total Food Service • www.totalfood.com

// LEGENDS

53 Years with Stu Levitt

Stu Levitt Celebrates 53 Years in the Foodservice Industry Total Food Service sits down with the great Stu Levitt to discuss a few highlights and experiences of his 53 year career in Foodservice.

How has the industry changed?

Without question, the biggest change has been the growth of imported product. Keep in mind that Homer Laughlin is probably the only remaining manufacture of china in the U.S. Secondly; the internet has had a huge impact. But I’m a believer that nothing ever takes the place of a personal relationship in serving a customer.

The downside of imported products has been the service that used to come with selling decorated china.

The salesperson today doesn’t have the knowledge of how to sell better hand blown glass. It’s strange, you go to a fancy restaurant today, where you will see a mix of a very expensive decorated serving plate combined with the cheapest possible imported china. In many cases broadline food houses have gotten into tabletop and they don’t have the commitment or mind set towards training that is needed, so they sell the cheap stuff.

It’s also pretty amazing to see the gentrification of the Bowery with fancy condos and restaurants.

Give me your thoughts on life with the Balters? What made the relationship work for so long?

What are the highlights of what can only be called a brilliant career?

Satisfying my customers and working with tremendous co-workers and industry people. Most of all it is the lasting relationships that were created working with all of the above.

One key factor for me was developing great relationships with factories.

This led to better pricing which in most cases turned into better deals for my customers. In 53 years, I wrote $153 million of business, something I am particularly proud of.

How would you describe your sales style and how did it enable you to be so very successful?

Service... service.... service. Delivering merchandise on time, doing what you say you were going to do and give the customer proper pricing. I am also convinced that the key to selling is the ability to purchase product properly. The needs today are really the same as they were when I started: fair price with great service.

54 • October 2011 • Total Food Service • www.totalfood.com

What/who brought you into the industry?

I came from the Army and had no idea what I was going to do. So I went to an employment agency that sent me to a famous restaurant called Longchamps Restaurants in the City.

They had a chain of eight restaurants in New York. One day a salesman walked in from Elaine Products who I was buying from and suggested that I move into sales so I went to Elaine, where I did everything from working in the warehouse to purchasing.

Once they realize a salesperson knows what they are doing it is a very easy place to work and grow. There is no big chain of command. One of the strengths of Balter has been the independence that you are given. I did most of the buying. Because of the size of our super jobbing business, we also have a tremendous advantage with the size of the inventory that we carry. So our street customer benefits from pricing. But the relationships we have built go beyond the size of the inventory. They are very much built around the loyalty that we show our factories. I also can’t say enough

55 • October 2011 • Total Food Service • www.totalfood.com

I am also convinced that the key to selling is the ability to purchase product properly. The needs today are really the same as they were when I started: fair price with great service.

about the support staff that is there.

I have worked side by side with this staff for 20 plus years.

You worked with many reps and manufacturers....who is in the Levitt “Hall of Fame?”

Bryan O’Rourke at Cardinal, Chip Little from CLV, Steve Bauer from PBAC, Jim San Fillipo from Oneida and Jim O’Neill from O’Neill. Each of these guys has gone above and beyond to help us do a great job for

our customers. On the customer side John O’Neill at Patina, Dick Cattani Restaurant Associates and Diana Bisson from Foxwoods and Lisa Bannis at Mohegan Sun. Great customers are all about being tough and demanding but they are always respectful.

Are more chefs involved in buying today and what impact has that had?

They are more involved in purchas-

56 • October 2011 • Total Food Service • www.totalfood.com

ing than ever and more creative.

There’s been a huge impact from the number of chefs that have trained overseas. They want to bring things they’ve seen there, that may or may not make sense in New York. Many of the trends like square plating have come from chefs. A chef certainly has a better sense of presentation for what he or she is creating rather than a Food and Beverage Manager.

What does the future hold? What are your plans? Can you really unplug?

At 72, a little consulting, certainly some travel that we have wanted to do. Of course I will enjoy a bunch of grandchildren. I’ve made so many friends so I’ll be around.

57 • October 2011 • Total Food Service • www.totalfood.com

// EYE

INSIDER FOODSERVICE EVENT COVERAGE

80th Birthday for Industry Legend MERRICK, NY-EYE notes that there was an overwhelming outpouring of love and affection from family, friends and business associates to celebrate the 80th birthday of the incomparable

Joe Lehr. The industry legend was feted by guests who took the floor to talk about the Glissen Chemical chief who has touched so many through his brilliant 60 year tenure. Among industry

leaders who spoke glowingly of Joe’s guidance to both old and new members of the food service industry was Restaurant Depot’s Clark Pager. Kudos to Mr. Lehr’s daughters Jodi, Kim and

Toni who came together to plan a truly memorable event. EYE notes that the night truly represented what makes Joe Lehr unique as his genuine love for all created a once in a lifetime memory.

(L to R) Restaurant Depot’s Debra Pager, Jerry and Naomi Cohen and Kim and Rob McKeown of Lehr McKeown Marketing.

The birthday boy welcomed a number of guests including TFS co-publisher Fred Klashman

The Glissen Support Team and the firm’s New England Rep Tom Vajcovec (3rd from right) celebrated with Joe Lehr (L)

Bobbi and Joe Lehr shared the evening with a number of notables including grandson Richie Ryan 58 • October 2011 • Total Food Service • www.totalfood.com

Joe Lehr welcomed longtime friends Bobbi and Al Green of New Jersey’s E&A Restaurant Supply.

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

// NEWS

EDUCATION

New Jersey Club Chef Celebrates 25th Year of Saladworks Concept It started as a simple idea: provide fresh, healthy, made-to-order, entree-sized salads as an alternative food offering for customers on the go.

S

aladworks Chairman and CEO John Scardapane developed the concept while working as a chef at a southern New Jersey country club. He took the idea to the Cherry Hill Mall in New Jersey and was told, “a salad-only store would never survive.” The mall

“I think we’ve achieved and exceeded this, offering sizable salads, sandwiches and wraps with ingredients that are chopped fresh daily.”

later agreed to the store, but with the provision he added sandwiches to the menu. After one month, the salads were selling so well, the sandwiches were dropped from the menu. A year later, Scardapane’s shop was the highest-grossing tenant in the food court, ahead of national burger and pizza chains.

Today, that small store in a mall food court has evolved into Saladworks, the nation’s largest freshsalad concept. “Our main goal was, and still is today, to provide a meal that is healthy, quickly accescontinued on page 85 60 • October 2011 • Total Food Service • www.totalfood.com

// QUICK BITES

S

teve Getman, a veteran equipment and supply executive has joined Restaurant Depot. The Long Beach, NY native will serve as a sales executive in the cash and carry giant’s Garden City store. Getman, who graduated from Nassau Community College worked for many years at the family’s restaurant supply store in Lynbrook, New York. Working in conjunction with his Father, the legendary Abe Getman, he assisted a wide diversity of customers that ranged from restaurants and delis to nursing homes and locals. For many years, Getman has served his community as a volunteer fire fighter.

R

estaurant owners and operators looking for new technology solutions to manage both front and back of the house operations will find them at the 2011 International Hotel, Motel + Restaurant Show® (IHMRS), with the launch of the i.Menu Expo. Hosted in partnership with i.Business Magazine, the i.Menu Expo will showcase developers of iPad and Android tablet apps,

Metro New York’s Expressway for Foodservice News

accessory manufacturers and hardware vendors, who will demonstrate the latest menu and back-end office solutions, including cost-effective ways to improve productivity and bottom lines. “The i.Menu Expo will be a great addition to the IHMRS, as the restaurant industry’s most influential marketplace,” said Carmine DeSanto, founder and publisher of i.Business Magazine. “This is the only dining tablet menu technology expo, created exclusively for restaurant owners looking to meet experts in the field, learn about dining tablets and embrace

the latest technology.” The i.Menu Expo will take place on the IHMRS exhibit floor, November 13-15, 2011, and will feature live demonstrations. The special focus area will complement the hundreds of technology resources showcased throughout the 3-day market.

To exhibit in the i.Menu Expo, contact Carmine DeSanto at 855-296-2928 or cdesanto@imenuexpo.com.

M

cDonald’s New York TriState area restaurants launched a new Happy Meal last month in support of the company’s recently announced “Commitments to Offer Improved Nutrition Choice” which strives to help customers – especially children and families – make nutrition-minded

61 • October 2011 • Total Food Service • www.totalfood.com

choices whether visiting McDonald’s or elsewhere. “We’re proud to be among one of the first regions in the country to debut the new Happy Meal,” said Mason Smoot, Vice President and General Manager, McDonald’s New York Metro Region.

T

share a lot of design elements with the New York original. Many menus have

he new Frankies 570, offers punches like sister restaurant Prime Meats, they’ll offer pitchers of cocktails. The made the voyage east, but Maccioni has expanded his vegetarian offerings to fit with the diets of many Indian diners. In addition to India and New York, Le Cirque also operates an outpost in Vegas, and has partnered with Holland America Cruises to bring the brand to the seven seas.

pitchers will change with the seasons but the initial offerings include an Aperol Cooler, an Americano Royale, and a Basilico Spritzer. They cost $36 a piece and yield six glass fulls.

I

ndian diners, meet Sirio Maccioni – the famed New York restaurateur just opened a branch of his Le Cirque restaurant in the country’s capital. Judging by the images from the Leela Palace Hotel New Delhi (Cirque is on the 10th Floor), the eatery doesn’t

U

S Foodservice hosted a Food Show last month at the Hard Rock Cafe in Times Square.

Food and music never sounded better as the event included music legends like the Black Eyed Peas.

Patrons were able to take advantage of their Rock’N Deals, taste new items, saw the latest trends and learned how to add some specialty items to their menus.

Many attendees raved about the opportunity to see the display of Rock ‘N Roll memorabilia.

// EYE

INSIDER FOODSERVICE EVENT COVERAGE

Blodgett’s Mobile Kitchen and Show Room Tours Metro New York Armed with the latest in technology from the always innovative Middleby Corp unit, the 53 foot touring showroom once again brought cutting edge technology.

Pecinka Ferri’s Ed Pecinka co-hosted the Truck Tour

Armonk, NY---- EYE had a truly eye-opening experience with a trip to H. Weiss to tour Blodgett’s Mobile Kitchen and Show room. EYE was overwhelmed with the passion that the Blodgett duo of Doug Tait and Chef Tim Klauder brought. EYE

Blodgett

Executive

Chef

welcomes the TFS Team

Tim

Klauder

found Pitco’s new spinning frying technology to be fascinating as the industry searches for healthier frying options. “The goal with spin fresh is to eliminate up to 30% of the oils from a fry”, Tait explained.

EYE kudos to the duo of Ed Pecinka and Cliff McTavish from Blodgett’s local reps Pecinka Ferri, who are constantly on the lookout to create enegy savings solutions for Tri-State dealers, consultants and their end-user operator customers. The NEW Hydrovection™ oven by Blodgett unites hot air cooking with moisture to produce a quality product faster than

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

Chef Tim Klauder worked with many of Metro New York’s top consultants and dealers including Westchester based Clevenger Frable

standard convection ovens. Among local chefs untilizing the technology is Chef Gavin Kaysen Executive Chef

Café Boulud, New York.

EYE found Blodgett’s extension of the firm’s Combi-line on target. “Look

in a market like New York, a lot of chefs want control. That’s what these new models enable,” noted Pecinka as he demonstrated the new BCM Series. The H. Weiss stop was the first in a trio of demonstration days that saw the truck make stops on Long Island and in New Jersey at Robert Wood Johnson Hospital. EYE is keeping an eye on Blodgett and Pitco in ‘12 for creative innovations to bring to local kitchens.

Pacinka Ferri’s Clint McTavish detailed many of

Blodgett’s Hydrovection technology took center stage

Pitco’s Spin-Fry made its New York Area Debut

Blodgett’s latest innovations

The knowledgeable Doug Tait fielded the Mobile Kitchen’s guests queries

Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-CHEF www.iceculinary.com

63 • October 2011 • Total Food Service • www.totalfood.com

// FOODCENTRIC

TOP CHEFS SHARE THEIR FAVORITE FALL DISHES

Adam Halberg

Barcelona Wine Bar & Restaurants Fairfield, Greenwich, New Haven, South Norwalk, Stamford, West Hartford With a growing passion for American ingredients and Mediterranean sensibility, Adam traveled to Maine to work at James Beard winner Melissa Kelly’s seaside Italianate restaurant Primo.

This was followed by seven years in Boston, consulting for popular restaurant/caterer Bakers Best and running restaurants for both Laura Brennan and James Beard winner Michael Schlow. Each year that he helmed Schlow’s Via Matta, that restaurant was recognized as ‘Best Italian’ by Boston Magazine.

Before leaving Boston, Halberg also oversaw the opening of the giant bohemian eatery and live music venue The Beehive. In Connecticut, Halberg has found his place overseeing the kitchens for the Barcelona Restaurant Group, developing a strong group of creative, collaborative chefs for a local bar and dining institution.

Calamari About 90% of the squid you eat in restaurants was received by the kitchen in cleaned, frozen blocks. Commercial squid is actually a commodity product which is shipped around the world. The “cleaning” process can be unappetizing with whiteners (yes, sometimes even bleach products) being used.

At Barcelona, we have long been committed to buying fresh “dirty” squid at all of the restaurants, and a long train of cooks have spent many hours over the years peeling off the outer skin and pulling out the cartilidge and ink sacks. It’s a tedious, messy job, but buying fresh ensures us the best tasting - and best textured squid around.

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

Lisa Schroeder

Mother’s Bistro & Bar, Portland, OR As passionate about slow-cooked pot roast and home made ravioli as she is about a perfectly seared foie gras. Lisa Schroeder is a mother, grandmother, a cookbook author, chef and restaurateur devoted to providing better-than-authentic renditions of traditional home-cooked favorite dishes in her Portland restaurant, Mother’s Bistro & Bar. Back in 1992, while simultaneously working full-time in marking, catering on the side, and raising her daughter, Lisa realized that there were no places that served the kind of food she would make if she had the time. Lisa saw what the world really needed was a place which served “Mother Food” slow-cooked dishes such as braises and stews, made with love. From that moment on, Lisa was determined to open such a restaurant, and she spent the next eight years working toward that dream.

Butternut Squash and Apple Soup We get more recipe requests for this soup than any others. People just love it! Its light, silky texture makes it an elegant way to start a meal, and it’s perfect for fall and winter, when butternut squash and apples are at their peak and most affordable. The hardest part of making this soup is peeling and seeding the squash and apples.

Thomas Henkelmann Thomas Henkelmann Restaurant and Homestead Inn, Greenwich, CT

Margherita Aloi Il Palio, Shelton, CT

Margherita Aloi was born on a vineyard in the Piedmont hills of northwestern Italy, in the small town of Tucci. Her father, Aloi Giovanni Luigi, was a winemaker producing Dolcettos, Barberas, Nebbiolas and Margherita began, at a young age, to learn about and revel in the excitement of cooking and entertaining. It is from these humble beginnings that Margherita rose to nationally prominence, one of only four women to hold the title of Celebrity Chef in Zagat for five years straight.

Thomas Henkelmann is a chef and owner with his wife Theresa of Thomas Henkelmann Restaurant and Homestead Inn since 1997. Former Executive Chef of “Maurice” at the Parker Meridian in New York City, Chef with Auberge d’I’ll in Illhausern, Alsace, France with Paul Haeberlin, and Aubergine in Munich, Germany with Ekhard Weitzigman.

Nantucket Bay Scallops Served in a potato basket with fingerling potato puree and surrounded by beets both red and golden served with beet coulis and a delicate horseradish sauce.

It represents the best of Autumn in New England. Perfect for fall and winter, when butternut squash and apples are at their peak and most affordable.

Gargenelli Dish

Salvatore Scognamillo Patsy’s Italian Restaurant, New York, NY

Salvatore (Sal) Scognamillo is a coowner and third generation executive chef of the world-renowned Patsy’s Italian Restaurant, the original family owned and operated Italian restaurant at its only Manhattan location, 236 West 56th Street on Manhattan’s West Side. Founded in 1944 by Pasquale “Patsy” Scognamillo, Patsy’s has been in its current theater district location (in the building just next to the original site) since 1954. Trained by his father, Joe, and his grandfather Pasquale “Patsy” before him, Sal Scognamillo has maintained the same level of comfort and quality that made Patsy’s

Tortellini with Pumpkin A seasonal pasta consisting of a very large tortellini stuffed with pumpkin and spices in a sage butter sauce.

famous over 67 years ago.

In 1985, upon his father’s retirement from the kitchen, Sal assumed the position of executive chef. Since taking over the kitchen at Patsy’s, Sal has continued to prepare the original Neapolitan recipes that his grandfather cooked before him. Over the past 26 years, he has overseen the expansion of Patsy’s empire to include jar sauces, prepared foods, oils and vinegars and the best-selling Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant.

In over 26 years as executive chef, Sal has had the opportunity to prepare meals for many of Patsy’s most well known customers including Frank Sinatra, Rosemary Clooney, Tony Danza, Jennifer Lopez, George Clooney, Diddy and many more. In June 2008, Patsy’s opened their second and only other location in The Atlantic City Hilton Casino. Patsy’s was, and remains a family restaurant. Sal co-owns the restaurant with his father Joe and cousin Frank DiCola.

Are you a Chef?

If you would like to be featured in an upcoming Food Centric Column, please email your photo, bio, and culinary dish to tfs@totalfood.com for consideration.

65 • October 2011 • Total Food Service • www.totalfood.com

// NEWS

MERGERS & ACQUISITIONS

Jersey Based Imperial Bag & Paper Co., LLC Acquires Burke Supply Imperial Bag & Paper Company, LLC , the largest single-location food service distributor in the United States, announced September 1st the acquisition of Burke Supply Co., Inc. Located in Brooklyn, NY, Burke is a leading Metro-New York distributor of innovative janitorial and chemical supplies, cleaning products, paper goods, safety supplies and industrial packaging.

W

hile Imperial and Burke will continue to operate under their respective names and managerial staff, the combined businesses are expected to generate

in excess of $250 million in annual revenue and operate from more than a half million square feet of distribution space.

“We are excited to welcome the Burke Supply team into the fold,” said Robert Tillis, CEO of Imperial. “With

(L to R) Robert and Jason Tillis 66 • October 2011 • Total Food Service • www.totalfood.com

the addition of Burke’s experienced and knowledgeable sales force, the combined company will be able to provide a broader range of products and services, as well as increased distribution solutions to our valued customers.”

“This is about creating critical mass as a result of huge consolidation for both our customers and vendors,” Tillis explained. “So the Burke acquisition enables us to add buying power to reflect those changes to have a more national presence, “ he contin-

ued. “If you look at Imperial, we have carefully consolidated the best of 11 of the smaller companies with 8000 sku’s.“ We need that level of extensive inventory so that when a salesperson walks in the door, there’s always an innovative new idea. We want our customers to know that either Imperial has it or can get it.“ “We use the line all the time: ‘It’s not what’s your price, its what’s your

cross-polination for us with food service and jan-san, is simply over the top.

“We look forward to partnering with the management team at Imperial,” said Stuart Berkowitz, President of Burke. “We’re happy that our customers can expect the same great service, while enjoying a more diverse line of products.”

“Imperial will continue to look for

“This is about creating critical mass as a result of huge consolidation for both our customers and vendors,” Tillis explained. “So the Burke acquisition enables us to add buying power to reflect those changes to have a more national presence...”

cost. For instance, our premium containers might cost you a little more up front, but will generate twice as much profit in the end. An end user has no problem spending that little extra for a product in a premium container.”

Jason Tillis, President of Imperial added, “Our acquisition of Burke supports Imperial’s strategy to remain the most responsive provider of packaging, janitorial and shipping supplies to customers throughout the tri-state area.”

“Burke’s strengths will enable us to build the “jan-san” side of our business. The Burke sales team actually runs seminars for their customers. Jan-san customers require more training than food service. They also want to know the specifics of the product. So it enables us to get away from selling a commodity and they want to know that a garbage can liner isn’t going to leak and that the chemicals they buy are going to strip the floor properly. The potential for 67 • October 2011 • Total Food Service • www.totalfood.com

other strategic acquisitions that will continue to expand our business,” noted Robert Tillis.

Founded in 1935, Imperial is known for its excellent service and quality.

Imperial offers a superior selection of paper, packaging and janitorial products, and is committed to thinking outside the box, consulting with customers to satisfy their current and future needs. Imperial also provides nationwide service to chain restaurants and national retailers.

Burke is a premier distributor of innovative janitorial, chemical, food service and packaging supplies, as well as cleaning products, paper goods, safety materials and industrial packaging. Burke is committed to pairing high-quality products with excellent customer service, while maintaining low costs.

Carlo’s Bakery Lackawanna Building Jersey City, NJ

Owner Buddy Valastro, President The Cake Boss Inc. Hoboken, NJ

Kitchen Consultant Gary Bensky, Project Manager Clevenger Frable LaVallee Inc. White Plains, NY The Architect Richard Lewis, President Richard H. Lewis & Associates New York, NY

Buddy Valastro’s Approach: Our goal with the new Lackawanna Center in Jersey City was to create a production facility with offices and headquarters to support our growth.

As the business continues to grow, I consider Lackawanna a prime space to effectively carry out the 24/7 operations of Carlo’s Bake Shop. It will enable us to broaden our creativity

and increase production while creating hundreds of new jobs. It’s a dream come true. This enables us to make my Dad’s dream come true of bringing Carlo’s to a national level, Buddy will also implement a new cross country shipping system from this new location to give fans a taste of the Hoboken bakery year-round. My goal for the design was beautifully executed by Gary Ben-

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

sky of Clevenger Frable LaVallee Inc. We wanted state of the art equipment, from professional-grade mixers to large scale ovens and industrial refrigerators. We worked closely with a team than included Brian Doyle from BRC Equipment Supplies and Tom Szafranski from ITW (Illinois Tool Works) to accomplish that goal. From a design standpoint, we worked with a top notch

Equipment Manufacturer Tom Szafranski, President ITW Food Equipment Group Troy, OH Equipment & Supply Dealer Brian Doyle, Project Executive BRC Commercial Kitchens Elmwood Park, NJ

architect in Richard Lewis. We wanted to be able to have a private setting to host the bakery’s many designer cake consultations. In some cases we are actually having four meetings at a time.

The space is also designed with two classrooms that will be open to the public: a Hot Foods Room with 16 stove-top burners and a Pastry Room with baking and decorating stations. In addition to

culinary classes, the kitchen will be used for catering purposes and our full-time chef will prepare lunch for employees.

The Pastry Room will also serve as the backdrop for the construction of large scale cakes, while major cake decorating takes place in the nearby Finishing Room. We also challenged Richard to

give us the ability to have visitors view finished cakes and those in the works through large windows around the perimeter of the Finishing Room. Finally, with an eye towards the not to distant future, we wanted Lackawanna to be able to support the revamping of our bakery’s e-commerce site, www.carlosbakery.com, to accommodate or-

ders from around the country. I can’t say enough about what a great job our team did of accomplishing these goals to make this a reality.

Gary Bensky’s Approach: Well, we were actually recommended to Buddy by Baxter, because he uses Baxter ovens. Foster(Frable) and I went for the interview, met Buddy and we just hit it off from the day we met. We were all speaking the same language.

Buddy has an incredibly infectious personality and he’s amazing to work with.

I think Buddy found that our independence was important, we don’t buy equipment or sell equipment. We’re purely consultants. Our goal is always to be the client’s advocate in the design process with a client that is as busy as Buddy.

We knew that we would be able to help him because, we had just done another large bakery in the Bronx which was about 40,000 square feet. When we began two years ago, it was uncertain as to which way his business may develop.

Buddy knew he would like to open ad-

“I went for the interview, met Buddy and we just hit it off from the day we met. We were all speaking the same language. Buddy has an incredibly infectious personality and he’s amazing to work with.”

69 • October 2011 • Total Food Service • www.totalfood.com

The Valastro clan paid homage to their new Lackawanna commissary with a special cake depicting the landmark site.

ditional bakeries, and also to support the existing bakery. His big problem with the existing bakery in Hoboken was the very small production area. His people were on top of each other and couldn’t produce anywhere near what they required. They were working almost three full shifts to be able to produce what they needed for the bakery.

So one of the first goals of our new design was to be able to meet his production requirements and streamline to two shifts. A big part of his business, as you can see from the TV show are

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

ITW provided the new facility with a full suite of innovative baking and cooking solutions.

the large unique cakes for events. We needed to design with an understanding of the architecture of these huge cakes, and how to make them stable enough to able to travel. There’s a big challenge in getting many of the cakes from the work area to a table 3 or 4 feet away. In the case of Buddy’s cakes, they are structurally sound. These cakes in many cases need to travel cross coun-

try. For instance, they baked a cake for Hobart for the NRA Show in Chicago which they drove all the way from New Jersey to Chicago which left and arrived in perfect condition. One of the priorities was to create a finishing area in the design that is unusually large to allow them to work on many of these cakes simultaneously. With this much product, we required a special approach to walk-ins. The walk-ins have a 60 inch automatic door, so that they’re able to get these huge cakes that are a work in progress in and out of the cooler. We also customized them with special windows in the side of the finished cooler to support tours of the facility and the potential for creating a retail operation in the new building. In addition to that, we created 2 beautiful classrooms there. One is a hot food classroom, and one is a bakery classroom. Buddy and his team will be teaching as well as having some name guest chefs come in to do specialty classes as well.

His commitment to his own people

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

was a big part of the thought process with employee showers and a gym for them. This project enabled us to understand the special needs of bakeries relative to space allotment for shipping and receiving, production, and finishing.

We also now have a working knowledge of some of the larger pieces of equipment required for baking in such large volume.

Our approach was to get a feel for the flow. The flow is in a U shape in this facility. It starts with delivery and moves directly into refrigerated and dry stor-

age. Then comes the production area, where they’re doing all of their batters, cakes, cookies, pies as well as danish, laminated dough’s and puff pastry. It’s pretty amazing to see the production of thousands of cannolis. The “U” is completed with ware washing and the finished cooler, where they’re working these massive specialty cakes.

I can’t say enough about BRC’s performance on this project, it was absolutely amazing. It’s the best installation I’ve seen in 12 years since I have been here at CFL, they did an amazing job.

They practically lived there and gave special attention to Buddy.

Richard Lewis’ Approach: Gary Bensky brought me in because we had done several commissary kitchens with Gary and other kinds of projects with him over the years. I have also done many commissary kitchens and giant industrial bakeries before I even met Gary including a bakery I did for Zabar’s.

He has long been credited with bringing good bread to New York. I then did a bakery for Keith McNally of Balthazar for Phillip Kirsch and then Tom Cat Bakery. So I’ve been able to develop some very unique expertise. What makes the design of a bakery unique is the very large size that you are designing for.

kitchen areas including office space.

My focus with the cooking and storage areas was to be involved in making sure that everything’s meeting the code.

I was very concerned with the amount of work load and stress that the operation will have on the structure.

With a bakery there is heavy equipment including heavy rolling carts and mixing bowls that are constantly crashing into things. With that much stainless steel, you need wall bumpers on everything and you need really solid, flooring. The flooring is a huge investment

Nor-Lake worked closely with BRC’s design team to create walk-ins that were both highly functional and aesthetically pleasing.

This requires a lot of space to be allocated for the racks and of course prep and storage whereas in food service, everything is super tight. In a bakery, you need a lot of room for when bread comes out of the oven to let it cool down.

My role in this project was to take equipment specs from Buddy and Gary and then the needs of the mechanical engineers and create a base plan and a flow and then to design all of the non72 • October 2011 • Total Food Service • www.totalfood.com

in these facilities because there’s just so much water and washing that requires industrial strength. Keep in mind this building was at one time a central facility for the railroad. So on the ground floor where we are, there are thick concrete floors. We had to do a lot of trenching for the plumbing. Although there are two or three different options, and I prefer using quarry tile floors because it is indestructible in terms of the hardness.

The quarry then requires the use of epoxy grout to give you the flexibil-

ity down the road to make changes. A bakery also has very unique mechanical needs. There’s certain rooms where humidity needs special control. All the walk in boxes have special low temperature and specific humidity. We dealt with the high volume water demands by putting a water tower on the roof with the ability to pump water throughout the facility. Our final consideration was to create a design for Buddy’s TV studios. That required extra wiring and lighting that ended up being added to the original plan. This project was all

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

The goal of the new facility was to maximize volume production with Buddy’s signature quality

about what great teamwork can accomplish.

Brian Doyle’s Approach: Clevenger Frable LaVallee brought us in and Buddy and I hit it off. We told him how we attack a project and how it was important to us for him to be happy and to meet what Gary’s vision was.

This is Buddy’s life and with so many of his family members involved, this is an extension of his family. That’s the emotion and passion he wanted to see as well and that this was not just another job. He definitely wanted to see that we had the same passion as he did.

One of the challenges with the project was to also share his vision on sev-

The legendary Hobart mixer line was at the top of Buddy Valastro’s wish list for the bakery’s new commissary.

eral different levels. Buddy’s visions include the on-going growth of specialty cakes which include everything from a wedding cake to a space shuttle cake and then growth of internet sales and of course the retail operation which has exploded from his TV popularity.

Years ago my very first job was in a family owned bakery, so I had lots of hands on experience with Hobart’s mixers. I needed to keep in mind that this was very different from a traditional retail bakery.

We needed to create capacity for the volume on the hot side to produce but you also need to have the capacity to store them properly before the finished product gets to the end-user. We worked closely on the walk-in boxes to create 24 feet of window as you’re walking by to look at the cakes. Our concept was customers who visually were eating with their eyes.

In many cases the customer is an event planner and a bride. So we needed to create the right type of consulting suite. A key to the success of this project was the commitment from the ITW team led by Tom Szfranski and their local rep PBAC. It started with us continually answering the key questions; How and where am I going to store all this product? Does he have enough prep area to keep up with the demand? Do we have the right balance of prep and storage production?

So the goal was to enable him to have all of his mixes and batches and then deposit them onto a conveyor or if he’s doing cannolis, send them easily to a high capacity cooking area.

The flow then continues with a pair of

74 • October 2011 • Total Food Service • www.totalfood.com

“As the business continues to grow, I consider Lackawanna a prime space to effectively carry out the 24/7 operations of Carlo’s Bake Shop. It will enable us to broaden our creativity and increase production while creating hundreds of new jobs. It’s a dream come true.” mixing kettles, from there the product is frosted and cooled in a blast chiller, and then stored in one of the walk-in boxes. The product is then decorated in the decorating room which we built out with seven stations. Six of the stations have two people working on marble counter tops. What an incredible experience to be challenged by somebody as gifted as Buddy.

Tom Szafranski’s Approach: I don’t watch a lot of TV, however I happened to catch an episode of the Cake Boss where Buddy Valastro and his team were visiting Disney World. He enters one of Disney’s many commercial foodservice kitchens to create a few masterpiece cakes and he notices they have Hobart mixers! He then comments

75 • October 2011 • Total Food Service • www.totalfood.com

how relieved he is to see them and what a wonderful job they do and needless to say, that caught my attention!!

Since that time, Buddy has become a great friend and partner to Hobart.

His newly finished Hoboken facility is stocked with Hobart mixers, Baxter ovens and proofers, Traulsen Refrigeration and Vulcan cooking equipment.

Buddy’s goal was to find equipment and ingredients that would enable him to focus on a “back to scratch” bakery strategy. He told us that’s what differentiated our products; our investment in quality and consistently reliable products, which is what he does in his bakery business every day! It is a very unique project and we are very proud to be able to contribute to his overwhelming success. Buddy also worked with consultant Gary Bensky of Clevenger Frable LaVallee Inc. and our dealer , Brian Doyle of BRC, all of whom did a phenomenal job on this high profile project. Additionaly PBAC also played a

key role in supporting CFL and BRC in bringing this project from conception to completion.

Buddy also made a recent appearance at the Hobart booth during the National Restaurant Show in Chicago, featuring a creation of cake in the life size form of a Hobart 80 quart mixer! He shared his experiences to a packed house of excited fans. People just love him and enjoy meeting him, taking pictures and receiving autographs. He also met Selena, a Makea-Wish child and her family who came to the Hobart NRA booth. He sat down with her for probably 20 minutes and she was just mesmerized by his caring and friendly demeanor. At a recent Make-A-Wish event, we raffled off a Hobart mixer andVIP passes for a meet and greet at one of his upcoming presentations. It’s a great story – Buddy’s a sincere individual and we respect him both personally as well as professionally.

We have been happy to support his commitment to “back-to-scratch” baking and providing differentiated quality products.

// NEWS

MERGERS & ACQUISITIONS

Manhattan’s Top Restaurateur Highlights MSG Transformation The Madison Square Garden Company has announced plans to bring some of the biggest names in New York food to the world’s most famous arena as part of its historic transformation.

Chefs Jean-Georges Vongerichten and Andrew Carmellini, restaurateur Drew Nieporent and Aquagrill’s chef

and owner Jeremy Marshall, will each create exclusive offerings as part of the new MSG Signature Collection.

76 • October 2011 • Total Food Service • www.totalfood.com

The MSG Signature Collection will debut in November and December, following the reopening of the Gar-

den in late October, after extensive summer construction that represents the first phase of the three-year Transformation project.

In addition to the MSG Signature Collection, food offerings throughout the arena will be upgraded as the transformation continues, with items from restaurants Carnegie Deli and Hill Country Barbecue. There will also be additional food items including Healthy Food, Gluten Free, kosher offerings featuring Carlos & Gabby’s, desserts from Magnolia Bakery, sushi and the Garden Market, which will provide a wide variety of arena favorites, including pizza and hot dogs. “In addition to ensuring that Madison Square Garden remains THE destination for historic, unfor-

gettable sports and entertainment for generations to come, our transformation is also designed to ensure we become a destination for some of the very best food in the city,” said Hank Ratner, president and chief executive officer, The Madison Square Garden Company. “Along with significantly enhanced menu options and upgrades for all of our food offerings, we’re proud that some of the best chefs and restaurateurs in the world will offer exclusive items as part of our Signature Collection, which will only be available to fans attending our events.”

Debuting in late November, Daily Burger from top restaurateur Drew Nieporent will feature several specialty hamburgers and cheeseburgers, while Sausage Boss, by award-winning chef Andrew Carmellini with his partner Luke Ostrom, will showcase an Italian link sausage and cheese bratwurst sandwich. In December, world-famous chef Jean-Georges Vongerichten, along with partner Phil Suarez, will open Simply Chicken, offering a grilled organic chicken sandwich, chicken hot dog and sliced chicken salad. Jeremy Marshall, from top-rated Aquagrill, will open Lobster Shrimp Roll by Aquagrill at several locations also beginning in December. Fans will be able to easily identify each MSG Signature offering through distinctive branding and signage.

In addition, the arena’s 20 new Event Level Suites set to open this October, as well as the 58 new Madison Suites that are expected to debut for the 2012-13 season, will feature new menus developed in conjunction with Mr. Vongerichten, including a number of items from his various restaurants. Additionally, items from Mr. Vongerichten’s restaurants as well as select items from the MSG Signature Collection will be available at the Delta SKY360 degrees Club.

Each MSG Signature Collection participant is excited to bring his acclaimed culinary expertise to the iconic Madison Square Garden Arena, particularly as part of its historic

Transformation: “Simply Chicken is our vision of a great option for Garden fans: at the same time healthy and delicious; both familiar and uniquely exciting; affordable yet made from all organic, locally sourced ingredients.

77 • October 2011 • Total Food Service • www.totalfood.com

Just as MSG is reinventing itself to cater to the needs of the modern sports fan and concert-goer, Simply Chicken reflects how people are eating today. Each item on the menu features modern and eclectic twists, prepared with equal attention to our

customers’ cravings and their desire to eat healthily. We are honored to be launching this addition to our culinary repertoire inside The World’s Most Famous Arena,” said Chef JeanGeorges Vongerichten and partner Phil Suarez.

MSG, from page 77 “As longtime sports fans and New Yorkers, we couldn’t be more excited about contributing to Madison Square Garden’s transformation and breaking out Sausage Boss by Carmellini. We are in great company.

Think of it as a nightly party at the world’s premier sports and entertainment venue, and we’re bringing the sausages,” said Chef Andrew Carmellini and partner Luke Ostrom.

The MSG Signature Collection menu will include the following exclusive items: Simply Chicken (Jean-Georges Vongerichten) - Chicken Hot Dog with Kim Chee and Spicy Mustard; Sliced Chicken Salad, Carrot- Miso Dressing; Grilled Chicken Sandwich, Asian Pears, Thai Mayonnaise (Housemade Pickles, Basil, Potato Chips). Sausage Boss (Andrew Carmellini) - AC’s Italian Link Pizzaiola and Sweet Peppers; Cheese Bratwurst Weinkraut and Mustard. Daily Burger (Drew Nieporent) - Daily Burger with Cheese and Bacon & Onion Jam; Daily Burger with Green Tomato Relish; Daily Burger; French Fries. Lobster Shrimp Roll by Aquagrill (Jeremy Marshall) - Lobster Shrimp Roll on Toasted Split New England Roll.

Andrew Carmellini is a Manhattanbased chef and restaurateur who first made a name for himself as Daniel Boulud’s chef de cuisine at Café Boulud.

Six years, two James Beard Foundation awards and a spot on Food & Wine’s Best New Chef roster later, Carmellini opened an upscale Italian restaurant

in Madison Square Park winning three stars from The New York Times, and one from the Michelin Guide. He is currently the chef and owner of Locanda Verde and The Dutch, two hit restaurants that continually enjoy popularity and praise. Up next, he will open an encore to The Dutch in Miami Beach, FL. Jean-Georges Vongerichten is one of the world’s most famous chefs, but his skills extend far beyond the kitchen. A savvy businessman and formidable restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three- and four-star res-

Call Vic Rose: 732-864-2220

78 • October 2011 • Total Food Service • www.totalfood.com

taurants in The United States, Europe, and Asia. His collection of restaurants, along with his long-time partner Phil Suarez, includes Jean-Georges, Perry St, Spice Market, Mercer Kitchen, JoJo, Nougatine at Jean-Georges, Terrace at Jean-Georges, ABC Kitchen, and The Mark in New York City; Prime Steakhouse in Las Vegas; Cafe Martinique and Dune in Paradise Island, Nassau, Bahamas; Lagoon in Bora Bora; JeanGeorges Shanghai in Shanghai; and Market in Paris.

The Carnegie Deli in midtown Manhattan was opened in 1937 ad-

jacent to Carnegie Hall. Now in the third generation of owners, the delicatessen is among the most visited restaurants of its type in the city, according to the New York Convention & Visitors Bureau. USA Today has called the restaurant the “most famous” deli in the United States. It is operated by Sandy Levine, whose business card indicates he is the “MBD” = Married Boss’s Daughter, namely, Marian Parker.

79 • October 2011 • Total Food Service • www.totalfood.com

80 • October 2011 • Total Food Service • www.totalfood.com

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

82 • October 2011 • Total Food Service • www.totalfood.com

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

84 • October 2011 • Total Food Service • www.totalfood.com

SaladWorks, from page 60 sible and delicious,” said Scardapane.

“I think we’ve achieved and exceeded this, offering sizable salads, sandwiches and wraps with ingredients that are chopped fresh daily.”

Fiorito, from page 38 • Re-examine your classification codes for your workers’ compensation policy.

• Continually reevaluate if your existing insurance policy is still right for your restaurant’s needs. There could be changes you’ve made that will affect your premium.

• Implement a formal safety program and raise safety awareness to minimize claims. A good claims history can dras-

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

tically reduce your workers’ compensation costs.

• Examine a limited benefit medical plan as an alternative to more costly health coverage.

For more tips and information on how to navigate through the coming hard market, please contact Bob Fiorito at 212-338-2324 or via email at robert. fiorito@hubinternational.com.

Robert Fiorito, serves as Vice Presi-

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

Manhattan’s Chefs

ZERO

Trans-Fat Solution Is

86 • October 2011 • Total Food Service • www.totalfood.com

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