October 2018 - Total Food Service by Total Food Service

Reimagining The Guest Experience.

HX: The Conference & Marketplace

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

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

JACOB K. JAVITS CONVENTION CENTER

PRESENTED & PRODUCED BY:

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CO-LOCATED WITH:

iT’S ALL in THE PRESEnTATiOn THE nEW YORK TABLETOP SHOW OCTOBER 9 – 12, 2018

• 95 OPEn SHOWROOMS • SEE nEW PRODUCT LAUnCHES • MEET inDUSTRY EXECUTiVES PHOTO: ROSENTHAL SAMBONET

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41 Madison Avenue, nY, nY 10010 | A Rudin Building | 212.686.1203 For new York Tabletop Show® future dates and a complete showroom list, visit 41Madison.com

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

NEWS SPECIAL EVENTS Les Amis d’Escoffier Society Of NY Set To Honor Lomonaco At NYC Gala

ne of Manhattan’s most beloved and iconic chefs is set to be honored later this month by the Les Amis d’Escoffier Society of New York. Porterhouse executive chef Michael Lomonaco will receive the society’s top honors on Friday, October 26th at 6pm at Manhattan’s Ziegfield Ballroom. Les Amis d’Escoffier Society members represent all areas of the indus-

try, from Chefs de Cuisine, Catering Directors, Food and Beverage Directors, Hoteliers, Restaurateurs, Club Managers, as well as Business Executives representing the Hospitality Industry and Higher Education. “We are thrilled to honor such a special person,” noted Kurt Keller, Treasurer of the Les Amis d’Escoffier Society of New York. Michael represents so many of the characteristics that are so special to Les Amis

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d’Escoffier Society Foundation. He has been such an enormous supporter to enhance the art of fine dining by supporting culinary education through scholarships to student chefs.” The course of Chef Michael Lomonaco’s career traces the thread of New American cuisine and the evolution of the New York dining scene over the last few decades. In the mid 1980s, Lomonaco worked under Chefs

Chef Michael Lomonaco

Alain Sailhac and Daniel Boulud at Le Cirque. By 1989, he was playing a major role in the revitalization of the old New York establishment 21 Club. And in 1997, Lomonaco was appointed executive chef of Windows on the World, where he oversaw multiple establishments.

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More Than Foam Replacement

FREE SAMPLES To Test Your Food 30minHD.com/TFS

New 6” x 6” Hinged Container

• Increase Sales of Hot & Cold Foods • Food Looks Fresh & Appealing • Microwavable • Quick-Close Hinged Lid Keeps Kitchen Running Smoothly • Tear-Away Lid to Eat On-The-Go • No-Fog Clear Lid Maximizes Food Visibility • Eligible for Recycling

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October 2018 • Total Food Service • www.totalfood.com • 7

NEWS

CHAIN EXPANSION

Roy Rogers Restaurants Completes Agreement To Return To Long Island With 7 Unit Deal

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

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

Cover Photo by Noah Fecks

oy Rogers® Restaurants announced last month that it has signed an agreement with Burger Brothers Restaurant Group, a multi-brand franchise developer with locations throughout Long Island, Brooklyn and Queens, to open seven new restaurants throughout Nassau and Suffolk Counties and Queens. The Western-themed quick-service concept famous for its trio of roast beef sandwiches, burgers and fried chicken, plans to open its first new restaurant on Long Island in the fall of 2019.

“We haven’t had a location on Long Island in many years, and we’ve received many requests from devoted fans to return,” noted Jim Plamondon, co-owner of Roy Rogers Franchise Company LLC. “A year from now, we’ll be answering those requests with a brand new site featuring our high-quality menu of roast beef, burgers and fried chicken as well as our ever-popular Fixin’s Bar. Moreover, we’re thrilled to be bringing our legendary concept back to the area in partnership with great operators like John and Jeff Froccaro.

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They have an excellent track record of developing successful restaurants, and will be a great addition to our system in optimizing performance of their own sites and reintroducing the brand to Long Island.” Long Island’s last Roy Rogers closed in November 2010 during a period when Plamondon and his brother, Pete Jr., who jointly purchased the rights to franchise the concept in 2002, were whittling down the system to reach a solid base of sites that could meet the high standards they had for the concept.

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

Over time, the chain has been opening new and renovated sites in Maryland, New Jersey, New York, Virginia and West Virginia, primarily through franchising. The company has debuted 10 new restaurants since the start of 2015, and is now looking to add two to four units per year in strategic markets throughout the East. In seeking to reestablish a pres-

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October 2018 • Total Food Service • www.totalfood.com • 9

NEWS

HOTELS

The Ciprianis Just Added A New NYC Hotel To Their Empire

anhattan’s South Street Seaport has a mission: to become New York City’s coolest new neighborhood. The historic district at the bottom tip of the island-lined with cobblestone streets and located at the apex of Lower Manhattan and the East River-has lately procured reason after reason for tourists (and, yes, even a few locals) to venture south, from new fashion boutiques (like the justopened 10 Corso Como) to premier waterfront venues. Now, the developing district is ready for overnight guests thanks to the August opening

While the Cipriani family operates a number of upscale restaurants throughout New York, the hotel’s intimate restaurant, Bellini, introduces a new dining concept that will eventually be rolled out to other Mr. C properties. of Mr. C Seaport. Mr. C Seaport is the careful work of the fourth-generation Cipriani brothers, Maggio and Ignazio, whose family owns and operates the Cipriani restaurant empire, as well as another Mr. C hotel in Beverly

The Suite Terrace at the Mr. C Seaport Hotel

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Hills. The Bellini was, of course, created by the brothers’ great-great-father, the legendary Giuseppe Cipriani, at Harry’s Bar in Venice, Italy. Both the new Manhattan hotel and that long-beloved beverage of peach of Processo are equally sweet. Putting a modern and polished twist on classic European style, the Mr. C was designed by Danish architect Thomas Juul-Hansen, who incorporated nautical touches and sleek, Italian glamour into the 66 rooms and grand public spaces. The rooms, along with six suites, come with Casa Rovea Italian linens, sleek handmade Italian furniture (made exclusively for the property by Tedeschi), and BTL SVC bottled cocktails in the minibars. Mr. C’s technology game is strong, too. Not only are rooms fitted with 50-inch interactive 4K televisions, but guests can communicate with hotel staff via tablets for room ser-

vice and housekeeping requests or to activate their “do not disturb” status. Another cool feature is its TrayTracker technology that alerts housekeeping when room service trays have been moved into the hall. While the Cipriani family operates a number of upscale restaurants throughout New York, the hotel’s intimate restaurant, Bellini, introduces a new dining concept that will eventually be rolled out to other Mr. C properties. The menu is a blend of classic and modern Italian dishes, from fresh fish and seafood to homemade pastas and an impressive wine list. But the best place for a drink is on the private terraces of Mr. C’s top suites—the sixth-floor signature suite and the seventh-floor C suite both of which feature views over Manhattan, the East River, Brooklyn, and Governor’s Island.

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NEWS

HCM SOLUTIONS

Integrated HCM: Four Ways To Improve Profitability And Mitigate Risk Article contributed by Valiant Solutions and TimePro

n the restaurant business, “time lost is money lost,” especially when managing employee schedules, HR, and payroll. From paper-based timesheets, to employees forgetting to clock out, payroll errors are time-consuming and costly to resolve. Moreover, continuously changing industry, state, and federal regulations are difficult to keep track of, increasing the probability of fines. If not managed effectively, payroll and compliance issues can significantly impact your bottom-line. While technology is being utilized to support front and back of house

An integrated human capital management (HCM) system offers a broad range of capabilities to centralize business-critical functions, such as scheduling, time and labor management, employee self-service, and payroll, just to name a few. operations, manual processes and spreadsheets still linger, especially when supporting scheduling, payroll, and compliance reporting. Even with the right processes in place, paper and spreadsheets will only take you so far. An integrated human capital

management (HCM) system offers a broad range of capabilities to centralize business-critical functions, such as scheduling, time and labor management, employee self-service, and payroll, just to name a few. They can also maintain employee attendance/performance records,

archive historical data and other documents which are useful for audits and compliance activities. Here are four ways an HCM solution can improve your business and bottom-line: 1. Reducing Payroll Errors Common payroll errors include employees entering incorrect hours on timesheets, misplacing time cards, and supervisors failing to accurately track overtime. Each mistake requires time to correct and more importantly, illustrates how payroll errors can impact your business by draining management resources, productivity, and profitability. A central system can automate the entire workflow process

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THE FOODIE QUIPPER

WITH JOE FERRI

A Series of Unfortunate Vents

Joe Ferri (AKA the Foodiequipper) was conceived in a Greenwich Village speakeasy’s walk-in box, the love child of the hat check girl and bartender. He is in his fifth decade of (somewhat) gainful employment in the foodservice industry. He is past chairman of MAFSI and currently COO of Pecinka Ferri Assoc., a NY area equipment, furnishings and supplies representative. Follow Joe @ joeferri on Twitter.

he story you are about to read is true. The names have been changed to project the innovative. It was September 21st, 2018; we were working the night watch on the QSR detail. My partner is Pitco. Eddy Pitco. My name’s Fry-Day. Grill Sergeant Joe Fry-Day. It was 2:06 PM when we got a call from a cook in distress. She needed help with a problem. A cooking problem. Culinary Brown blurted out “I need a Griddle.” “Uh-huh.” “A three foot Griddle.”

3: 58 PM, Eddy and I drove over to the restaurant and we talked to the owner. We intended to grill her over why she wanted a griddle. “Are your ducts in a row?” “Ducts?” Inquired Culinary Brown, “What are ducts?” “They are a series of unfortunate vents.” “Whenever you cook proteins, you give off grease-laden vapor. How you wipe it out must be executed in the manner prescribed by law.” Common canopy hoods are designed to remove effluent, greaseladen vapor, heat, odors, carbon monoxide. Their design relies upon moving these undesirable elements

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to the building’s exterior, an inherently expensive and inefficient system. Ventless systems which forego the use of outside ducting, mitigate these elements at the source. By handling the hazards locally, better control can be leveraged over the processes. Cost savings ensue, and safety is enhanced. Ventless appliances typically use one or more of several technologies: • Hepa-Filters • High-speed extraction • Catalytic converters • Precipitators • Carbon Filters The flexibility and mobility fea-

tures inherent in ventless make them attractive for both start-ups and renovations. “You have a right not to waste your money, you have a right not to remain with old systems. Anything you cook can and will be used against you in computing exhaust fans.” “I know my rights…” “That’s right, Culinary, ditch the ducts and go ventless” “Grill Sergeant?” “Yes, ma’am?” “What’s the source of the smoky flavor from a griddle?” “Just the fats, ma’am.”

October 2018 • Total Food Service • www.totalfood.com • 15

MIXOLOGY

WITH WARREN BOBROW

Eliminating Silos In Your Bar. Working With Your Kitchen.

popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his

o you work with your kitchen? I know, asking for them to order lemons and limes, grabbing some grapefruits, begging them to freeze some large cubes? No, that’s not what I’m leading to. I mean putting your kitchen to work for your bar. What? There is a little secret that makes all chefs happy. It’s named food cost. When it’s too high, your chef is angry. He’s not making any money and whatever little money he does make for the owners is being thrown away. Not good for you, nor the restaurant. Enter the oven roasted orange juice. If your cooks are throwing out perfectly delicious fruits instead of roasting them, cooling them and then juicing- well they are missing out on some really incredible flavors. Once the fruits are cooked they become lithe and exciting. They lose their ‘pretty’ looks and gain rich, succulent flavors that are just screaming to be heard behind the stick. If they are cooks that are worth their salt, they’ll want to help you. The flavors are that good. And why not work with these ingredients? They will lower the food cost for the entire establishment by using fruits that may usually just get thrown out. See some oranges that are not quite good enough to peel, but contain tons of good juice? Slice them in half, sprin-

Warren Bobrow is the creator of the

kle them with Angostura Bitters, preheat your oven to 300 and roast them for an hour. Try to ensure that your cooks are not roasting garlic in the same oven. Or fish heads for bouillabaisse. This will make your orange juice taste off. Really now, you didn’t know that? After some gentle roasting in that clean, medium oven, as if by osmosis, the natural citrus sugars emerge, and a new flavor profile jumps forward into the cocktail glass. This is the part that is most exciting for me. When we take current day ingredi-

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ents, do some really simple techniques to them and as if by enchanted mysticism, a new dialogue takes place. This is the language of master-mixology. Now, grab some of this roasted orange juice and mix some of that expensive Rhum Agricole that has been languishing on the back shelf of your bar. Add a couple cubes of coconut water ice- yes, that’s ice made from just about the purest water known. This is coconut water! Top that coconut water ice with a good drenching of the Rhum Agricole about two or three ounces is all you need. Float the roasted orange juice over the top and garnish with a lime pinwheel. Sure, you can add bitters, I do. Angostura is already in the juice, roasted of course- and it changes the depth of the cocktail drastically. You may want to use a flavor on the other side of the wheel. I’d pick something like chocolate mole’ bitters. Rhum Agricole, a dehydrated lime pinwheel, roasted orange and Angostura bitters with coconut water ice? What did this drink cost? A buck or two? And you charged fifteen or more? Good work. Good Job. And use those chocolate bitters to finish off this delicious little cocktail. Yummy. Do You Work With Your Kitchen? Ingredients: • 2-3 oz. Rhum Agricole- it usually comes from Martinique,

most recent book Cannabis Cocktails, Mocktails, & Tonics.

•

• •

but the ebullient Cachaças from Brazil work really well in a pinch. 4 oz. Roasted Orange Juice½’d oranges, sprinkled with Angostura and roasted for an hour at 300 degrees, cool and juice. Refrigerate this juiceit’s pretty fragile stuff, so make it daily if possible. Whatever you don’t use makes an amazing marinade for chicken cooked over hard-wood charcoal. Keeping the food cost down even lower! Coconut Water Ice Cubesfreeze overnight in a silicone ice tray Lime Pinwheel- oven dehydrated a plus! Chocolate Mole’ Bitters

Preparation: 1. Add the Coconut Water ice to a Double Old-Fashioned glass 2. Top with the two ounces of Rhum Agricole 3. Float the Roasted Orange Juice on top 4. Top with the dehydrated lime pinwheel 5. Dot with the mole’ bitters and serve with a paper straw. Sip up from the bottom!

October 2018 • Total Food Service • www.totalfood.com • 17

NEWS

CLUBS

Playboy Club Opens Return Engagement in Manhattan Hudson Yards

ne of the truly iconic brands of the glory years of Manhattan has returned. Playboy Enterprises and Merchants Hospitality have teamed to open the Playboy Club New York in midtown Manhattan. The restaurant/club will be Playboy’s North American flagship location. Embodying the sophisticated life made famous by one of America’s most iconic brands, Playboy Club New York celebrates all things provocative, playful, and exclusive. Located steps north of Hudson Yards, and designed by the globally renowned boutique design studio, Cenk Fikri, Playboy Club New York features four distinct environments that reveal exciting one-of-a-kind experiences as guests access the passages within. Unlike anything else in Manhattan, Playboy Club New York offers a luxuriant cocktail and culinary destination for afterwork drinks, dinner, and late-night entertaining alike that caters to a new generation of guests who appreciate a refined culinary experience and highly curated and sophisticated nightlife. “Our guest experience will set a new benchmark and resonate with our discerning members and guests,” says the Playboy Club’s Cre-

We are excited to enter the new era of the Playboy brand and introduce the new Playboy Club to New York City and the rest of the world,” says Merchants Hospitality’s Abraham Merchant. ative Director and legendary ‘Master of Ceremonies,’ Richie Notar, of Nobu fame. “From the moment our guests arrive, they will experience an unprecedented level of service, environment, food and exclusivity.” “Having the Playboy Club return to New York City, in partnership with Merchants Hospitality as best-inclass operators, is another great opportunity for people to experience the sophistication and playful side of our brand,” said Ben Kohn, CEO of Playboy Enterprises. Guests arrive through an ornate entrance into the Playboy Gallery, passing walls lined with never-before-seen Playboy images before stepping into the Playboy Bar. Serving as the room’s focal point, a large opulent oval bar is set around an array of spirits, and glows under a collection of artwork from the Playboy archives that spans more than

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65 years. Lighting is low and moody, and black wooden panels with gold accents serve as the backdrop for the room. A gold, embroidered wall draws eyes towards an elaborate DJ booth, surrounded by multiple lounge tables furnished with plush sofas and velvet seating. From there, guests pass a glass champagne display case before venturing further into the Club to discover the Playboy Lounge, inspired by the heritage of the world-renowned Playboy Mansion. Nothing here is minimal, with four distinct lounges, aptly named the Mansion Lounge, Grotto Lounge, Bunny Lounge and Royal Salute Lounge, that all harken back to the celebrated Mansion’s quintessential design elements. Baroque ceilings, large leather couches and acclaimed Playboy artwork fills the room, enhanced by luscious textiles, bold color palates and whis-

pering patterns throughout. Guests will find a curated collection of literature that pays homage to past Playboy magazine writers, as well as a custom built 600-gallon exotic aquarium boasting a hand-sculpted, bunny head reef at the tank’s center. At the center of the Playboy Club experience, the beloved Playboy Bunnies are dressed in their iconic costume and outfitted with accessories designed by Roberto Cavalli. Famed Playboy events previously held at the Playboy Mansion, such as Playboy’s Midsummer Night’s Dream, and other iconic Playboy Events will now take place at Playboy Club New York. Other special occasions planned for the club include Playboy’s Masquerade Night as well as Oscar, Grammy and Super Bowl celebrations. Hidden to all, save those who know where to look, is the Rabbit Hole, a highly exclusive speakeasy lounge, accessible only to select VIP Playboy Club Members. A secret leather-tufted door slides open to a hidden walkway surrounded by alternating walls of pearl-covered gold and black beveled glass, leading to three subterranean levels that provide the ideal backdrop for the ultimate elite entertaining and im-

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MEET THE NEWSMAKER

Seamore’s Chernow Set To Lead City Harvest Contingent At 2018 NYC Marathon

ith the ongoing stress of working behind the line, many chefs are constantly looking for ways to relax. For New York City restaurateur and executive chef Michael Chernow, he has found that release through running. “I made a pivotal decision over a decade ago that I was going to be a better person and put aside the trivial things we all deal with that I had convinced myself was okay,” Chernow explained. “I was going to take life seriously and appreciate it for everything that it has to offer. Running has helped me on the journey to accomplish just that.” So, the co-founder of the Meatball Shop and the visionary founder of Seamore’s will lead City Harvest staff members and food service professionals in the annual New York City marathon. The annual event is slated for the streets of New York on Sunday, November 4th. Chernow has also found that his marathon training has become a resource for finding solutions and innovation for his restaurant empire. “I came up with the idea for the Meatball Smash sandwich during a run,” he noted. Throughout Chernow’s career he has spent his time as an active member of the City Harvest Food

Michael Chernow

Council, where he works to combat food waste and help every New Yorker become food secure. Chernow started working in restaurants as a teenager on the Upper East Side of Manhattan, and built a successful career culminating in the opening of The Meatball Shop in 2010 with childhood friend Daniel Holzman. A passionate fisherman since childhood, Chernow took his love of fishing and his culinary expertise to open his other restaurant, Sea-

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more’s, where he showcases underutilized and sustainable seafood in a variety of accessible and craveworthy dishes. City Harvest is New York City’s largest food rescue organization. They help feed the more than 1.2 million New Yorkers who are facing hunger. In 2018, they will rescue 61 million pounds of food and deliver it, free of charge, to hundreds of food pantries, soup kitchens and other community partners across the five boroughs.

City Harvest programs help New Yorkers access to nutritious food that fits their needs and desires; increase their partners’ capacity; and strengthen the local food system, building a path to a food-secure future for all New Yorkers. This year, City Harvest is commemorating its 35th anniversary. Thanks to so many partners, including top chefs and restaurateurs like Chernow, the organization has been

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LITTLE M. TUCKER

WITH MORGAN TUCKER

Meet Us In The Lobby By Andrew Beres, Sarah Bulmer, Tess Rex, and Morgan Tucker

e’ve been spending a lot more time in hotel restaurants. But it isn’t an uptick in travel or a convenient meal that draws us there—rather, it’s the excellence with which progressive hotel brands are approaching their food and beverage programs. When our team reflects on the restaurant projects we’re most proud of in 2018, the majority are in these likeminded properties. We’ve seen hotels shift their F&B focus toward local restaurant talent and, fortunately for us, this changing tide fosters more creativity when it comes to hotel foodservice supplies. Gone are the days of mass-procurement with cold, lifeless banquet spaces and out-oftouch breakfast buffets. When chefs and restaurateurs are given their own budgets and artistic freedoms, you can bet they’re going to build something special. Enter our team of sourcerors: curating an elevated guest experience through tabletop product design and other OS&E specifications. Take a walk through the newly renovated lobby of the Evelyn Hotel and you’ll be instantly attracted to Chef Jonathan Benno’s latest projects. Refined-rustic Italian cuisine saunters out of a brand new kitchen installation by one of our engineering teams. On the tables, you’ll find branded Steelite and Reynaud dinnerware, underlined by dark wood22 • October 2018 • Total Food Service • www.totalfood.com

en tables and brass accent fixtures. After dining on Benno’s signature focaccia, catch us nursing a nightcap in Nude glassware by Hospitality Brands at GW Bar inside the Freehand Hotel in Flatiron. Run by the all-stars at Happy Cooking and recently awarded one of the Best 50 Bars of 2018, we’d expect nothing less than the finest drinkware on their shelves. At Studio, the HC team selected custom matte Anfora dinnerware to welcome guests to the tables of this Santa Feinspired space. The branding adds a pop of color to the table, lending to more eyecatching photographs. If that wasn’t enough, check out custom Steelite glassware at Simon & The Whale while you indulge on sophisticated American fare with Sambonet Vintage flatware. Jump on the L train and you’ll make it to our latest hotel project—The Hoxton—who we welcomed to the US this month when they opened their doors in Brooklyn. This UK-

Morgan Tucker is Director of Business Development at M. Tucker, a division of Singer Equipment Company. Ms. Tucker works with a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. Andrew Beres, Sarah Bulmer and Morgan Tucker curate LMT. LMT is a harmonized portfolio of tabletop collections. Our products speak to a contemporary aesthetic while occasionally borrowing from the past. To consult with our team, please email lmt@singerequipment.com.

based, open-house hotel brand designs their properties after the neighborhoods they inhabit. Intentionally, Hoxton Williamsburg is as eclectic as the artists, freelancers, and activists in the surrounding community. Of course their main restaurant is the first to plate on the light pink Joyn dinnerware by Rosenthal, serve cocktails in Big Top glassware by Nude, and offer breakfast in the Expressions bowls by Bauscher. They aren’t afraid to take risks to turn heads—just like

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SEDERHOLT ON RESTAURANT FINANCE

Boom, Bust or Bubble?

was recently having dinner with my old friend Bill, who happens to be a top gun financial advisor and Wall Street guru. Oddly enough I gave him one of his first jobs as a waiter over 35 years ago when he was in college. Needless to say, we each have a long history in financial services and the restaurant business and we have seen the big swings in the economy and how they have affected the foodservice industry. Over appetizers I asked him – “so Bill, everyone seems happy about the economy, so when will the big drop come? Most financial types agree that we are overdue for a “correction”, so what do you see in your crystal ball?” He looked at me over his Shrimp and Polenta and said – “I don’t have a crystal ball but I do have history books and we can certainly make reasonable assumptions based on what has happened before. There are clear patterns emerging that look like past corrections in the market and drops in the economy and people should pay attention.” Being in the trenches as a young restaurateur, it didn’t seem that I had any control of what was happening and just had to roll with the punches. I made it through Nixon’s recession in the mid ‘70’s when we had gas rationing and lines at the pump while oil prices increasing 4X and unemployment exceeded 9%. My cost of goods soared as trucking costs skyrocketed along with electric and heating oil. Finding a profit was tough, especially when customers stopped coming out for dinner. Then in the ‘80’s came Jimmy

Everyone seems happy about the economy, so when will the big drop come? Most financial types agree that we are overdue for a “correction”, so what do you see in your crystal ball?” I asked.

David Sederholt is the Senior Advisor to management at Strategic Funding, a leader in small business financing since 2006. Before this, David spent

Carter’s recession with 21% interest rates, stagnant economic growth and unemployment blowing up to 11% and individual credit card debt hit all-time highs. Even with my restaurant being on Madison Avenue in the “Silk Stocking District” of the Upper East Side, sales took a 25% back slide and I had to fight to stay in business. Holy crap – what a wild ride! Like most people in our industry, I got up every morning and went to work hoping that the world outside would not affect my customers too badly because everyone got hungry every day, right? Wrong! Forces around me were impacting my sales and increasing expenses. At that point in my career, the only thing I knew then about “trickle down” economics was that when the greater economy took a hit, so did my small business which depended on disposable income and discretionary spending. I kept my head down and stuck to the grind almost unaware of how serious things could get. Either that or I was in denial.

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So what does that have to do with us today? Forget the politics. Whether you believe the boom in the economy is the ongoing upswing from the stimulus package of Obama or driven by the tax cuts and deregulation of Trump - we are enjoying a strong surge in the economy with many positive indicators. But should we be wary? Does this mean smooth sailing ahead? Are we blinded by the euphoria of economic growth or are we in for another rude awakening? Everyone knows the stories of boom and bust. The ups and downs. Highs and lows of the financial markets and the greater economy are natural. It happens all the time. In those perfect storms, the economic system can turn sideways when the highs are built on hype and when risk is injected in large doses. In these cases, the bottom falls out and everyone has a hard landing and it can take years to recover. Such was the case with the “Great Recession” which started in December 2007 and the global economy was brought to its knees pummeling the entire banking system which

30 years in the restaurant business and has owned and operated more than a dozen restaurants. As a direct lender, the company offers a variety of financing options and has provided over $1.25 Billion to approximately 20,000 businesses across the United States and Australia.

came to the brink of a catastrophic failure. Access to working capital for small businesses dried up, with few exceptions. Strategic Funding was one of the few that continued to fund from the crash through the entire recession, but it wasn’t easy. When the crash hit, financial journalist Andrew Ross Sorkin recalled seeing Wall Street executives running to ATMs to pull out all of their cash from their banks fearing a complete collapse of the system. This crash was fueled by high levels of risky debt and a financial system driven by hubris and false positives. Everyone seemed fat, dumb and happy leading up to

continued on page 108

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C-CAP TRADE TALK

WITH JOYCE APPELMAN

Interview with C-CAP Alumna Nicole Langone Scarangello Director of Menu Management for the New York City Department of Education SchoolFood and Culinary Educator at LaGuardia College

icole Langone Scarangello was one of those young people struggling to identify their posthigh school graduation path until she took a culinary class at Tottenville High School on Staten Island and was introduced to Careers through Culinary Arts Program (CCAP). That quickly paved the way for a new and exciting adventure for her. She competed as a junior in the C-CAP Cooking Competition for Scholarships where she excelled and was awarded a scholarship to study at Le Cordon Bleu in London, Eng-

land. Her culinary arts teacher Warren Schueler accompanied her on that trip and continued to play an essential role coaching her for the senior competition. The judges recognized her talent and awarded her a scholarship from the prestigious organization Les Dames d’Escoffier New York chapter and a full-tuition scholarship to New York City College of Technology, where she earned her Bachelor of Arts in Hospitality Management. She attended the French Culinary Institute (now ICC) and completed the Essential Techniques of Food Styling program.

Nicole Langone Scarangello, Director of Menu Management for the New York City Department of Education SchoolFood and Culinary Educator at LaGuardia College

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

She continued her education at Brooklyn College, where she received her Masters of Science in Nutrition and completed her Dietetic Internship. During the course of her career, she has worked at five-star resorts and restaurants where she learned about food preparation, inventory systems, and banquet service management and planning. While working for Aramark, she directed multiple food and nutrition establishments in hospitals throughout New York City. C-CAP students from underserved communities aspiring to become future celebrity chefs faced a challenge from the nationwide 2018 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. The challenge: create an innovative meatless dish and impress the distinguished panel of judges, which included Nicole. She provided the nutritional analysis for each of the recipes submitted. As the Director of Menu Management for the New York City Department of Education SchoolFood, she oversees 29 posted menus, 1,230 kitchens, over 8,000 employees working in the kitchens and feeding close to 1 million children each school day. Nicole took time out of her busy schedule to tell us about her

Joyce Appelman, is the National Communications Director for CCAP, Careers through Culinary Arts Program in New York, NY. She has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

professional life. What is your role as the Director of Menu Management for the New York City Department of Education SchoolFood? I supervise a team of 13 people and together we develop and create recipes and menus to support New York City schools. We work directly with vendors in procuring product to support SchoolFood recipes and menus, ensuring that all items and menus meet and surpass city, state,

continued on page 28

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

C-CAP, from page 26 and federal regulations. My team also works with school administration and students in organizing and conducting student taste testing at the central office test kitchen. How do you involve the teens in the Student Taste Testing? At Student Taste Testing field trips students are provided a sample of a potential new or current product and/or recipe and they are asked to evaluate and give feedback on the sample. Student taste testing evaluation plays a huge role in product procurement and menu/recipe development. Can you tell us about the Garden to Cafe program in the schools? Menu Management also manages all Garden to Cafe relations and partnerships in about 180 schools throughout the five boroughs along with the Fresh Fruit and Vegetable

Program are both great programs to expose students to fresh, local and the variety of produce in a cafeteria setting. The Menu Management Research and Developments team along with our internal contracts unit works directly with vendors and our distributors ensuring that our process for reviewing potential new products meets all processes and nutritional expectations. How does SchoolFood develop relationships with vendors? We hold an annual Product Industry Review in which we invite new and existing vendors to showcase products that can potentially support future contract bids and outreaches and untimely menu innovation and creation. The Product Industry Review is also a wonderful opportunity for SchoolFood to share its needs and wants in regards to nutritional exceptions and flavor

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

profiles and potentially not only get a product that will support SchoolFood menus but also impact an industry for nutritional sound and good tasting items! What are you teaching at LaGuardia College? I started teaching at LaGuardia College for the Fall 2018 semester. I will be teaching the Advance Culinary Arts class lecture and lab. Students in the class will be introduced to some of the fundamentals of French cuisine including learning about the mother sauces, complete their knowledge of roasting a succulent chicken and healthy vegetarian cookery. LaGuardia College offers new programs in nutrition and culinary arts? For the first time, they are offering more than one culinary arts course

as part of the new Nutrition & Culinary Management program. They continue to offer a Foodservice Management program. The college along with the department is hopeful in expanding the program and enriching students with the knowledge and direction to better further their education and career. I am excited to be a part of this process and change and look forward to the new teaching experience, promoting the department and inspiring students to be their best.

As she continues on her journey as a dietitian, nutrition and culinary professional, Nicole follows a simple philosophy that she has always strongly believed in; her belief is “to marry the art of delicious food with nutrition knowledge and to enlighten all with my craft.”

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Marc Forgione Chef & Owner, American Cut and Restaurant Marc Forgione

arc Forgione comes from a storied family of great chefs, so naturally he’d also be a talented figure in the space. As one of the youngest Iron Chef’s competing on Food Network’s Iron Chef America, he’s also busy running Marc Forgione in NYC. But that’s not all since he’s also running the flagship location of American Cut also in The Big Apple. It’s here that he blends the comfort of the new American steakhouse with his modern and signature take on fine dining. The chef-turned-author gives us some details on what’s been going on in his very busy schedule!. Marc began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized American-style cooking in the ‘70s and ‘80s), in the kitchen at An American Place. Marc fully embraced his father’s livelihood and has built on his unique culinary foundation to carve out an identity of his own. In 2010 Marc Forgione burst onto the TV screen when he won Season 3 of The Next Iron Chef. The Long Island native has managed to balance his work on the line in his restaurant kitchens and continued career. Last month, he made his debut at the annual US Open Tennis Tournament with an

American Cut pop up restaurant done in collaboration with LDV Hospitality. Total Food Service visited with Marc to get his thoughts on how he has accomplished so much and his vision for the future. You recently did a pop-up restaurant at the US Open with American Cut. What was that like? All of a sudden to be in a restaurant doing a thousand covers a day presents its challenges, especially with a brand new staff. Usually we train for a month before we open and do 100 covers. But I think once everyone gets into the groove, you figure it out. That’s the funny thing when you do these types of pop ups, you figure it out as the pop-up is ending. I had my best guy cooking the steaks and we served a great product. If you came by, you got your perfectly cooked steak! We certainly figured out how to do an extremely high volume in a short amount of time, serving high-quality foods. What was it like working with Levy, whom you had to coordinate through? It was a great experience. Their staff was really hands-on and there everyday. Our Chef de Cuisine was a safety blanket. I also decided to be

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

Marc Forgione, Chef & Owner, American Cut and Restaurant Marc Forgione (Photo courtesy of LDV Hospitality)

there just about every day as well. I wanted to make sure my guys were getting the support they needed. So just out of curiosity, with a product like that do you use a

combi oven and then finish the steak on a grill? It came in waves, so it depended on the matches. My guy would sear

continued on page 32

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

Q&A Marc Forgione, from page 30

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all the steaks allotted for that time. Let’s talk about your love for the industry. Obviously, everyone knows your Dad - he’s a legend. Do you love it because of your dad or is it due to some other reason. What was the moment where you said you wanted to do this? I’ve definitely never been forced into it at all. If anything, I was warned about it probably. It’s hard to explain for me. Unless you have that same passion, it’s hard to explain. I just got bit by the bug. You know, I’m a lucky person. Were you always in the kitchen when you were little? You can ask my mother, I was always around the stove. I was making my own breakfast very early on and had an interest in cooking. I’m having my first born in a few months and I was telling my stories to my in-laws about the first time I learned to flip an egg. I’ve just always enjoyed cooking with my dad. But my mother was also a great cook. But I used to work summers in the restaurant until I was 17. From there I went to UMass Amherst to see if there was something else. But I ended up graduating with a degree in hotel and restaurant management. I stopped cooking for a bit and then when I came back from traveling in Europe with friends on August 20, 2002, I started again. I haven’t stopped since. I wasn’t planning for the future and I think it all happened naturally. Obviously, I worked for my dad in his restaurant, so I was also lucky. What did you learn while with the BLT Market? It got me back into the fine dining room seasonally. It just woke something up in me. For a couple of years, I was just opening steakhouses and training people – basically running around. I didn’t have

my own righteousness. And then they opened it with David Malbequi, who now has a great restaurant called David’s Cafe. That confirmed in me I’m a chef. Talk about your restaurant Marc Forgione? Well, it’s still running. We just had our 10-year anniversary. We got a Michelin star in 2012, but it didn’t solve anything because we were doing a small amount of covers at the time. We had to fire everybody and couldn’t get anybody new. I was literally forced to do a good portion of everything myself, which at the time was extremely difficult. But at the same time, it was beneficial because people were really getting to eat my food. The Michelin star just gave us a flashing light in the dark. How does the business of the American Cut differ from Marc Forgione? American Cut is a steakhouse. I really didn’t want anything over the top. You go to a steakhouse for a good piece of steak and good potatoes. I just took that concept and tried to make those things as good as I could. How do you keep things fresh? Everyone’s got the same issues, you know with minimum wage increasing every year. I mean, I literally don’t know how the government is not stepping in at some point and stopping these rent increases. It’s not like the restaurant gets any bigger. I don’t know how you can double someone’s rent without doubling your space. It just doesn’t make sense to me. If you agree Amazon is coming in and eating the rest of the retail world, meaning everything from clothing to whatever. Shouldn’t there be more open space. And then shouldn’t the restaurant tenant become more important than ever before? So shouldn’t the rates be fair at some point. I just

don’t get it. But back to your question on keeping it fresh. We jut try not to pay attention too much on the new trends. And what I mean by that is in today’s world, when you Google anything like a recipe, you can see any picture. I think a lot of the real world is just about copying everything everywhere. It’s running down to the plating and the garnishing. Everything is similar these days. We intend to do something different and creative. And when you build your team, do you encourage that type of creativity? I think it takes a little time first and foremost. But I think once people understand that we don’t really have rules they realize I’m just curious. So do you think guests care where a product comes from? Or do they really just care about what it tastes

like and what you turn it into? I think that we’ve gotten to a point now where you know there are farmers markets everywhere. You know they care about what they’re eating. But they still want their dish to taste good. How did the whole TV thing come about? It just really fell in my lap. It was never something that I pursued. And TV has opened up so many different courses and relationships with the business. There have been so many positive things about it. I’ve been very blessed that all this happened to me at a young age. I’m just turning 40 this year. If you asked me 10 years ago what’s your plan, the simple answer would have been to own my own restaurant. So 10 years from now hopefully I’ve got a beautiful, happy healthy family. And then after that everything else is just gravy!

Food from Champions by American Cut during the food tasting at the 2018 US Open (clockwise from top): Crab Cake, The Signature Pastrami Ribeye, and Shrimp. (Photos by: USTA/Darren Carroll)

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NEWS

SHOWS

National Restaurant Association Celebrating A Century Of Service To The Foodservice Industry Registration Now Open for the 100th National Restaurant Association Restaurant, Hotel-Motel Show®, May 18-21, 2019

egistration is now open for the 100th annual National Restaurant Association Restaurant Hotel-Motel Show. For 100 years, the National Restaurant Association Show has kept industry professionals informed about international

culinary trends, the latest equipment, and the newest technology. The 2019 Show will celebrate all we have achieved for the industry as together with exhibitors and attendees we look forward to what’s next. The National Restaurant Association Show has made it to 100 years

Futurist Daniel Burrus leads a conversation about how to respond to and benefit from disruptive technology in SuperSession: The Future of Restaurants at the 2018 Restaurant Show

34 • October 2018 • Total Food Service • www.totalfood.com

by recognizing the unique challenges of each era. Today, more than ever, operators are looking to satisfy their customers’ desire for things like healthy menu choices, more takeout options, and mobile ordering; to maintain happy and safe workplaces; and to keep up with technology. In this centennial year, the Show will host special events, education sessions, and celebrations to mark the industry’s and the Show’s shared history of growth. Restaurants Rock, the official afterparty of the Show, is shaping up to be the party of the century and the highlight of the centennial celebration. From the introduction of the first computerized POS system and credit card authorization to cloud management platforms and robotic assistants, the National Restaurant Association Show continues to be THE place to learn about restaurant technology. Just last year the Show featured facial recognition, artificial intelligence, robotics, and other technologies we could not previous-

ly have dreamt of. Expect even more cutting-edge, forward-looking technologies to improve back-of-house efficiencies and enhance front-ofhouse hospitality in 2019. When the 100th National Restaurant Association Show convenes in Chicago, May 18-21, more than 2300+ exhibitors in 900+ product categories will bring the best solutions for today’s businesses, helping operators tackle critical consumer-driven concerns. 65,000+ foodservice professionals will gather for world-class education, celebrity chef and mixologist demonstrations, plus special centennial anniversary festivities. They’ll share innovation, insights, and solutions; make new connections; and chart a robust future. Time-honored favorite features and events will return: •

National Restaurant Association President & CEO Dawn

continued on page 36

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National Restaurant Association, from page 34

•

Sweeney will host an exciting guest for a lively discussion about what’s next for foodservice and how our industry fits into the larger economy during Signature ’19. Attendees will see products that compel change in the industry highlighted through our two awards programs, Food and Beverage Awards (FABI), honoring the best in new taste, marketability, creativity, and profit potential; and the Kitchen Innovations® (KI) Awards recognizing brilliant innovations that both improve back-of-house operations and benefit operators. Both programs have been enhanced recently with the addition of FABI Awardee Tasting events, open house events that give attendees

•

the chance to taste all the new products; and KI Fireside Chats, held in the all-new KI Showroom and offering insights on how the newest equipment breakthroughs benefit businesses. The industry’s future will be mapped with features like Startup Alley, highlighting emerging, tech-savvy startups; TECH Pavilion, featuring the newest in industry technologies; and SuperSession, with speakers focused on the where we’re going and how to get there.

For 100 years, the National Restaurant Association Show has continued to evolve to deliver the most innovative products, programming, and experiences for your business. This year, we will be bringing back

floor features and programs that add new energy, excitement, and education in 2018, including: •

•

The Global Food Expo, highlighting products and services that cross borders to enhance your business, wherever it is The Balancing Act, enhancing career longevity through work-life balance for you and your employees The Water Cooler, a place for dynamic conversations, networking, and idea-sharing The Restaurant Revenue Growth Conference, a separate, concurrent event designed to kick-start creative, strategic thinking on critical revenue issues (separate registration required)

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more details on the 2019 Restaurant Show and benefit from early bird pricing of $69, over 45% off the full price of $129. Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises one million restaurant and foodservice outlets and a workforce of more than 15 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest annual trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); and a unique career-building high school program (the NRAEF’s ProStart). For more information, visit Restaurant. org and find us on Twitter, Facebook, and YouTube.

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FIORITO ON INSURANCE

Cyber Liability Insurance: Your Recipe for Data Breach Response Data breaches can be much more costly than you may think. According to the 2018 study by the Ponemon Institute, the average cost of a data breach is currently at $3.86 million, which is nearly a 10% increase over the past five years.

n today’s society, data breaches are inevitable for businesses in all industries, with the associated costs rising dramatically each year. Now let’s assume your restaurant or hospitality business has been hacked. Naturally, you’ll want to solve any issues yourself. The problem is your best intentions may do more damage. Taking matters into your own hands can lead to a cyber claims de-

nial, it can broaden the reach of your hack and it can ultimately create new exposures for your organization. Even with a cyber insurance policy, you will want to engage a trusted insurance advisor as quickly as possible, to address the attack in its entirety. From the first critical hours to the remainder of the breach, here’s what needs to happen:

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

Putting Your Cyber Policy into Action As soon as you suspect something has gone wrong, calling your insurance broker should bring all the resources you’ll need directly to your fingertips – a privacy attorney, a cyber forensics expert, notification and credit monitoring as well as a public relations firm whose job it is to maintain the reputation you’ve worked so hard to build. Your broker will closely review your cyber policy coverage and help you initiate a claim. They should then connect you with a recommended privacy attorney to determine your next steps. This includes hiring a reputable cyber forensics expert to verify the when, how and why your breach occurred – even determining if your network is still infiltrated. You’ll have a forensic scope call with your new privacy attorney and the forensic experts. Having your privacy attorney hire the forensic expert on your behalf is a key move. It ensures that the entire forensic investigation remains under attorney client privi-

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

lege and can’t be subpoenaed later by regulatory officials or a class action lawsuit that results from your data breach. It ensures that inexperienced IT personnel don’t access your already compromised network and come to false conclusions. At the same time, depending on the scope of the event, your broker will hire an experienced PR firm to

continued on page 100

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

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

Alliance Urges Businesses To Take Action Against NYC Council Member’s Tip Credit Resolution

ast month, NYC Council Member Francisco Moya sent a letter to his fellow Council Members asking them to sign his resolution calling on the NYS Department of Labor to eliminate the tip credit in the restaurant, nail salon and car wash industries. In response, the NYC Hospitality Alliance sent a letter to all other 50 Council Members URGING them not to sign on to the resolution if it includes a request to eliminate the restaurant tip credit. A copy of that letter can be read below. YOU NEED TO TAKE ACTION: Contact the Council Member in each district you own, operate or work at a restaurant or bar where saving the tip credit is important. Visit thenycalliance.org to locate your Council Member and get their contact information.

PRESENTED BY

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

Send them each a personal message about why the tip credit is so important to your business(es) and jobs. Urge them NOT to sign Council Member Moya’s resolution calling on the Department of Labor to eliminate the restaurant tip credit. Please CC: info@ theNYCalliance.org on your email so we can track the outreach. If you have questions or need assistance you may also email info@thenycalliance.org NYC Hospitality Alliance Letter to Council Members: Reject Council Member Moya’s Resolution to Eliminate Restaurant Tip Credit Last month, Council Member Francisco Moya asked you to sign his resolution calling on the NYS Department of Labor to eliminate the tip credit in the restaurant, nail salon and car wash

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

industries. Before you act, we URGE you to speak with full-service restaurant owners in your district about how the financial impact of losing the restaurant tip credit will devastate their small businesses and hurt workers. We respectfully request you further consider the NYC Hospitality Alliance’s comments to the Department of Labor in which we correct some of the misleading and incorrect arguments that have been made for eliminating the restaurant tip credit. 1. Fair and equitable regulation is fine. Excessive and unrelenting regulation is not. We supported the $15 minimum wage, anti-harassment training and strong worker protections. But between market pressures and the most competitive restaurant scene in the world, our industry needs to breath. We need relief, not more

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

regulations. By the end of 2018, recent labor mandates for restaurants in NYC include doubling the tip wage in a mere three years. Eliminating the tip credit would triple it. Six consecutive, annual minimum wage increases. A $300 increase to the minimum weekly rate for salaried employees, paid sick leave and healthcare costs. Plus, the upward pressure these increases placed on wages as a whole. Eliminating the tip credit would cost an additional $14,000 per full time, tipped

continued on page 42

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NYC Council, from page 40 employee, per year. Please have empathy and imagine if your personnel expenses increased 200% within a few years. 2. Raising the tip wage will not reduce wage theft. We stand in solidarity with all workers who testify about horrible work conditions they’ve endured. We do not believe, however, that an employer who breaks the law now, will magically comply with the law if you make them pay more. If you eliminate the tip credit the damages will be bigger and honest employers and workers will be hurt. 3. If sexual harassment is tied to tipping, this proposal does nothing to change that: If advocates believe there is a correlation between tipping and sexual harassment then why do they say they want to preserve the tipping system, rather than abolish it? Even if New York eliminated the tip credit, by their own admission, employees would still rely on tips for income, therefore, according to their logic, workers will still be trapped in an economic system that perpetuates harassment. Sexual harassment and exploitation is unconscionable and illegal and that’s why our state and city passed mandated anti-sexual harassment training we support. 4. Comparing NYC to California is purposefully misleading: West Coast restaurants are not all thriving, and many are furious by the fake news campaign suggesting they are. In fact, there is a campaign to get a tip credit. Last month, The New York Times ran a story about San Francisco showing that service staff there is being eliminated due to high labor costs, which includes no tip credit. Even considering this, in California, commercial rents are much cheaper than NYC. Food costs are much less. Comparing NYC to California is comparing apples and oranges. 5. The data already shows that the industry is hurting here in NYC: Since the tipped wage increased in 2015 the full-service restaurant industry in

NYC is changing and hurting. Annual employment growth averaged almost 7%. It then dropped to less than two percent. During a similar period, there was 23% growth in full liquor and beer & wine licenses. After the 50% increase in the tip wage, it plummeted to less than two percent. 6. Tipped employees here in NYC are doing well, thank you. Our survey covering over 14,000 tipped workers, found their median wage to be $25 an hour. According to The Justice Will Be

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

Served Campaign who represents lowwage workers, most of whom make less, still do not want the tip credit eliminated either. You’ve heard the challenging stories from restaurant owners. You’ve heard from workers who have had their hours and overtime cut back or lost their jobs. New Yorkers are saying, “You’ve got to be rich to eat at a normal restaurant in NYC these days.” We are confident that a commitment to worker rights, economic opportunity and

supporting local businesses are not at odds. We can increase enforcement of wage theft and harassment laws, while keeping the current tip credit intact. We urge you not to sign Council Member Moya’s resolution, if the final version includes a request that the NYS Department of Labor eliminate the restaurant industry tip credit. Thank you for your consideration. If you have any questions/comments please contact arigie@thenycalliance. org or 212-582-2506.

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SCOOP

INSIDER NEWS

CT’S Russell Hall Co Fetes Bobbi Lehr at Annual Event SCOOP notes that for 150 years, Meriden CT based Russell Hall Co. has been an industry leader in providing paper, plastic and supply solutions to the foodservice industry. The company has been able to stay ahead of the competition with its commitment to unmatched service and by offering the highest quality products to its customer base. Within that mix of top products has been a long-term relationship with Brooklyn, NY based Glissen Chemical. For anyone that has had the pleasure of working with the Joe Lehr led Glissen, it comes with a friendship that spans decades. So it came as no surprise last month, when Russell Hall president Bill Rosa decided to honor the late Bobbi Lehr at the distributors’ annual golf tournament and dinner in Wallingford, CT. “She is missed by all of us at Russell Hall, but never forgotten,” noted Rosa. She was a beautiful lady, inside and out.”

FROM METRO NYC’S FOODSERVICE SCENE

Company president Bill Rosa (L) led his Russell Hall Co’s celebration of the one and only BobbI Lehr at the Connecticut firm’s annual golf and awards celebration.

“We would like to honor Bobbi this year for all that she has meant to the Russell Hall Open, and Make A Wish CT.,” Rosa continued. Bobbi, along with her husband Joe, have been very supportive of this tournament, and Michele and I, from the very beginning.

Year after year they have increased their donation, forcing Michele and I to come up with new names for sponsorship levels. Gold, Platinum, Platinum Plus, Blue Diamond, and finally LEGEND. I had to tell them, you can continue to increase your contributions if you want, but no more sponsorship levels. Bobbi and Joe are both legends in my book. The 2018 edition of the tournament at Lyman Orchards was a tremendous success as some 248 golfers and 20 volunteers enjoyed the festivities. “I know that Bobbi is smiling down on us,” Rosa concluded.

Yankees Introduce Creative New Topping for Traditional Hot Dogs SCOOP notes that New York Yankees fans may have gotten a glimpse into the future of their beloved hot dog over the Labor Day weekend.

continued on page 46

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

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

Scoop, from page 44

Avocados From Peru, WCBS-FM of New York and the Yankees radio stations in English & Spanish, treated baseball fans to a free topping of Peruvian avocado with the purchase of a hotdog, salad, nachos and more during the New York Yankees vs. Detroit Tigers. “We are thrilled to be a part of the first of its kind three-way collaboration between AFP, CBS and Yankee Stadium,” said Xavier Equihua, President and CEO of AFP. “Given the success we have seen through previous MLB partnerships, we look forward to expanding our reach to New York Yankees baseball fans

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

and further becoming an integral part of American’s MLB experience during the Summer and Fall.” Earlier this year, AFP executed a similar promotion and treated Orioles baseball fans to a free topping of Peruvian avocado during the Baltimore Orioles vs. Tampa Bay Rays game in Oriole Park at Camden yards. Hundreds of baseball fans created the infamous “Avodog” with their free topping, among many other Peruvian avocado-inspired dishes. With nearly 20 essential vitamins and minerals, no sodium or cholesterol, and gluten free, it’s no secret why Peruvian Avocados are America’s favorite nutrient dense super food.

Kiln® Collection by Front of the House® Scoop sees that Kiln® dinnerware by Front of the House® is the perfect ingredient to spice up ethnic cuisines. Breaking the mold of a traditional round, Kiln® has a more organic shape, and comes in a variety of sizes, and 9 shades of two color families; one that’s vibrant and strong and one that’s more earthy, moody, and rustic. Front of the House® dinnerware

is made of durable, high temperature porcelain that can withstand up to 450° F. The Kiln® collection’s colorful personality is reflected in its proprietary reactive glaze that adds unique texture and tone to every dish. Manufactured for commercial applications, Kiln® dinnerware is stackable for easy compact storage, and will withstand the rigors of high-volume use.

New York-Area Chickfil-A Restaurants to Host Second Annual Fundraiser for Alex’s Lemonade Stand Foundation Scoop says after a successful inaugural fundraiser in 2017, the 26 New York-area Chick-fil-A® Restaurants in New York City, Southern Connecticut, Long Island, Northern New Jersey and Jersey Shore hosted a second annual Lemonade Fundraiser last month

continued on page 48

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

Scoop, from page 46

Last year, the Chick-fil-A initiative for Alex’s Lemonade Stand raised more than $28,000

in support of Alex’s Lemonade Stand Foundation. Last year, this initiative raised more than $28,000, an amount that the company is hopeful has exceeded in 2018 with the help of local communities. Once again, the restaurants donated 100 percent of regular lemonade sales during the event to the nonprofit, a national foundation dedicated to raising funds and awareness for childhood cancer. “We are thrilled to continue our partnership with Alex’s Lemonade Stand Foundation to support a great cause,” said Michael Thornton, franchise Operator of Chick-filA Paramus Park Mall. “The overwhelmingly positive response from our first fundraiser has inspired us to once again invite the community to come out and

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

enjoy a lemonade in support of this amazing organization. Every cup of lemonade sold will help fund research in the effort to end childhood cancer.” Liz and Jay Scott founded Alex’s Lemonade Stand Foundation with a mission to find a cure for all children battling cancer after their daughter Alex fought cancer as a young girl. Diagnosed with a rare form of cancer on her first birthday, Alex held her first lemonade stand at four-years-old with her older brother to help raise money for doctors treating children with cancer. Together, they raised $2,000 for the hospital that provided her treatment, and Alex continued to hold lemonade stand fundraisers annually, attracting national media attention and raising hundreds of thousands of dollars for cancer research. Alex passed away at the age of eight, one week after she raised more than $1 million to help find a cure for the disease that would take her life. “The generosity of Chick-fil-A customers is phenomenal, and the reason that we are moving closer to achieving the dream of my daughter Alex, a cure for all kids with cancer,” noted her mom Liz Scott.

Upscale Italian Restaurant Il Mulino Nabs Former Scott Conant Flatiron Space Scoop notes Il Mulino is on an expansion roll. Just a month after opening a new outpost in Tribeca, the clubby Italian restaurant chain has announced that it will take over the Flatiron space that housed Scott Conant’s restaurant Fusco, at 43 East 20th St., between Broadway and Park Avenue South. A more casual trattoria was located across the street but closed over the summer, and the new location, due this month, will be the company’s traditional high end Italian, with such signature dishes as langoustine, double cut veal chop, whole roasted branzino and pastas. But chef Michael Mazza says it will be “slightly different” too, with more crudo and ceviche. Expect dishes like a crudo of tuna, red snapper and lobster marinated with extra virgin olive oil, blood orange, lemon, and lime, as well as a ceviche with

continued on page 50

“Energy efficiency is important in all our future upgrades. As a small business, there are many ways we can save on overhead costs so they don’t affect our product pricing for customers.” Dan Puffer, co-owner of Black Forest Pastry Shop

Energy Incentive Helps Bakery Maintain Exceptional Quality and Reduce Energy Usage Founded by Ed and Louise Mueller in 1982, the Black Forest Pastry Shop is a little slice of Germany located right in the heart of Greenwich, Connecticut. In 1995, Ed and Louise’s son, Herb, partnered with Dan Puffer to carry on baking traditions. The shop creates authentic and contemporary pastries, seasonal specialties as well as daily cakes, pies, tortes, cookies, danish, chocolates and gelato – all right on the premises. The specialty bakery needed a specific kind of oven to replace its three-decades-old version. The purchase of the new oven has made a significant positive impact, according to the owners, with faster warm-up time and more consistent temperature. The shop’s production area has an improved layout and flow and bakers now have a more efficient line of access to the ovens and other essential equipment. The energy efficient oven also features a ‘pocket door’ design that closes quickly, resulting in less heat loss.

With the Connecticut Kitchen Equipment Rebate available through Energize Connecticut and Connecticut Natural Gas (CNG), Black Forest Pastry Shop purchased and installed the new ENERGY STAR® rated commercial oven. Securing a $500 project incentive, CNG, a subsidiary of AVANGRID, Inc., helped Black Forest Pastry Shop save an estimated $100 a year in energy costs. Project:

Black Forest Pastry Shop, Greenwich

Measures:

Purchase and installation of new ENERGY STAR rated commercial oven

Estimated Incentive:

$500

Energy Savings: 75.2 ccf natural gas/year Cost Savings:

$100

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

Or visit: EnergizeCT.com

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

[C0004] TOTAL FOODS Case Study 2018-08.indd 1

C0004 TOTAL FOODS

October 2018 • Total Food Service • www.totalfood.com • 49 8/21/18 10:17 AM

Scoop, from page 48 sea scallops, branzino, and Dover sole. Look for the space to have fewer than 50 seats along with a small bar. Current owners, Jerry and Lee Katzoff and Brian Galligan, took over the company in 2010. They have been the driving force behind the aggressive expansion with locations from Miami to Las Vegas and New York locations in the Village, Soho, Midtown, the Hamptons, and Long Island.

Brooklyn Neighborhood Pitches In To Help Vegan Restaurant Sol Sips After Robbery Scoop says Sol Sips, a Brooklyn-based vegan restaurant, managed to reopen just two days after a robbery with the help of the local neighborhood. Writing on Instagram, 21-year-old founder Francesca “Sol” Chaney thanked members of the community for their “support, love, and contributions,” in order to get Sol Sips back up and running. “The glass window of the restaurant was broken, and the cash box and

Some of Sol Sips’ neightborhood supporters

iPad system was stolen,” she noted. “We continue to move through with lots of gratitude for the abundance that surrounds us,” she said. Founded earlier this year, the aim of Sol Sips is to make vegan food accessible to everybody; the wellness movement. Many of those who live in low-income areas may not prefer fast food to healthy food, she claimed, however often this is all that is available to them. With its affordable juices, smoothies, vegan omelets, and soups, Sol Sips

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

ensures nutritional tasty food is accessible to everyone in the community. “My mission is to help close the accessibility gap in wellness,” she said. Chaney isn’t the only one who believes healthy plant-based food is often inaccessible to those who come from low-income communities. “Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color,”continued Medina. Chaney wants to go one step further than just making vegan food accessible. The young entrepreneur wants to help people of color carve a career path in vegan business. In the future, the founder hopes to create an internship program that will be available to “brown girls” living in East New York, Brownsville, Bushwick, and Bed-Stuy.

The First KosherObservant A Winner Of ‘Chopped’ Is a 12 Year Old New Yorker continued on page 52

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

Scoop, from page 50 Scoop notes Rachel Goldzal is only twelve, but she’s already got a “Chopped” championship under her belt. The Staten Island native, an eighth grader at the Jewish Foundation School and the oldest of four, beat two other twelve-year olds and a ten-year old in the “Chopped” episode that aired on September 4. The Food Network hit, in its 36th season since its premiere in 2009, has a few simple rules: Four chefs compete with each other in an adrenaline-filled bout of cooking creation. Contestants receive a mystery basket of ingredients they must formulate into a delectable meal while the clock ticks. The winner gets a $10,000 check. “Chopped” producers worked with Goldzal in advance to ensure kashruth standards, providing her with all new pots, pans and utensils, and strictly kosher ingredients. Meat products were purchased from organic kosher meat provider Grow and Behold, and throughout the episode, close-up shots displayed the kashruth symbols of the ingredients. Goldzal’s rapini and cabbage slaw with a garlic and herb steak wowed the judges all made in thirty nerve-wracking minutes. She had spent eight weeks training with a private chef

for this very moment. And despite her fears, her kashruth observance didn’t hold her back. When judge Geoffrey Zakarian tried her flank steak, he noted that butter would have improved the sauce. Fellow judge Amanda Freitag quickly reminded him that meat and dairy must be separate in a kosher kitchen. Notwithstanding, Goldzal took home the grand prize. Goldzal is the first kosher contestant to win “Chopped,” though she is not the first to compete in it - previous kosher contestants include Eitan Bernath, age fourteen, Rabbi Henoch Hecht, who runs the Rhinebeck Jewish Center in Rhineback, New York, and Michael Israel, the chef/owner of the M.O.E. Better Deli food truck.

Sozzani Hosts Dinner to Celebrate Opening of 10 Corso Como New York Scoop says as models strutted down many a runway on day two of New York Fashion Week, an-

other kind of style celebration took place all the way downtown, at the city’s South Street Seaport. Carla Sozzani’s cult design and concept shop, 10 Corso Como, which originated in Milan, opened its first set of New York doors in the historic Fulton Market building. As the fifth outpost of Sozzani’s iconic store, the space maintains its whimsical adherence to the circular form that, brand enthusiasts will note, echoes everywhere, from the brilliant light fixtures comprised of hundreds of round glass discs to a series of mosaic screens, flanking each of the shop’s nooks. This is the work of American artist Kris Ruhs, who began the 10 Corso Como journey with Sozzani in 1990. “When you think of 10 Corso Como,” he says, “What you remember is the O’s.” After the daytime crowds parted by evening, Sozzani hosted an intimate dinner for some 180 of her closest friends and supporters in the store’s restaurant, which sits discreetly behind bookshelves laden with monographs of Andy Warhol, Keith Haring, and JeanMichel Basquiat. “Before there was Colette and Fred Segal, there was 10 Corso Como,” noted CEO

continued on page 85

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

NEWS

FOOD DISTRIBUTION

McCall Returns To Take Reigns of US Foods Metro New York Operation

hawn McCall has returned to Metro New York to take on the role of Area President for US Foods. McCall has been with US Foods for 22 years, starting his career in sales and merchandising in Boston, MA. He then moved up and served as a Sales Manager in New York for five years before being promoted to Vice President of Sales and ultimately President of US Foods’ Cleveland, OH operation. With his new role in Metro New York McCall is responsible for overseeing more than a billion dollars in sales, human resources, finance and merchandising support staff, who are dedicated to helping independent operators across Metro New York. “It’s been 10 years since I left the Tri-State market and it’s great to get back again,” he explained. McCall first

Shawn McCall, Area President, US Foods

got his start in the industry as a young student working at a restaurant, which he claims is where his passion for the food industry began. “When you work in a restaurant, you get to be part of a community. Here at US Foods, I am able to be part of that community by helping restaurant operators. It’s certainly satisfying and a passion of mine!” With so many years in the food service niche, McCall has seen a lot. According to him, it’s no longer as simple as merely providing groceries. “The need has greatly shifted and restaurant operators need more from us,” the Philadelphia, PA native said. “It’s our job to help them stay competitive and that’s why they think of us as a true partner.” US Foods has evolved to stay ahead of the competition by offering their restaurant partners a number of convenient services that allows them to run their businesses smoothly. Everything from normal delivery operations to their Signature Brands that provide clean label ingredients and more, restaurant partners in Metro New York look to McCall and his team for all their needs. US Foods even offers a new same-day delivery service called Pronto, which provides fast and flexible deliveries in addition to regularly scheduled normal orders, which only adds to the convenience of their services. US Foods is aiming to be a one-

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

New York is a thriving market,” McCall explains. “I think it’s the center of innovation and US Foods needs to be at the center of that and that’s why we employ our Food Fanatic Chefs that have a finger on that thriving pulse.” stop shop for their customers, having created a special division called Connoisseur, which supplies everything a restaurant might need for success. Anything from spoons, to fryers, culinary uniforms and more, US Foods can offer it! Despite being out of the region for a while, McCall realizes that he’s in charge of one of the biggest and most important sectors in the nation. “New York is a thriving market,” he explains. “I think it’s the center of innovation and US Foods needs to be at the center of that and that’s why we employ our culinary fans that have a finger on that thriving pulse.” While in Cleveland, McCall noticed that trends would emanate in New York City and then find their way to the Ohio marketplace. “New York is always going to be that market that generates those trends that impact the entire nation.” McCall hopes to continue providing

state of the industry service and care to his restaurant partners in his new role and grow it even more. He’s taking his team and breathing new life in the region, walking hand-in-hand with his customers. “We have a deep and diverse team of culinary specialists that share their expertise with our partners. From ideas on front of the house restaurant operations to helping a chef with menu ideas in the kitchen, our team is ready,” McCall outlined. “We’re here to be consultants to our customers so that they can stay relevant in a competitive market. We aim to give them the tools to have that edge over others.” McCall is looking forward to greeting Metro New York City restaurant and foodservice professionals next month. His US Foods team will be hosting their annual New York City show at the Jacob Javits Center on Wednesday, October 24th.

October 2018 • Total Food Service • www.totalfood.com • 55

2018

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

LEGAL INSIDER

WITH AMANDA FUGAZY FROM ELLENOFF, GROSSMAN & SCHOLE LLP

Understanding This Month’s New York State Sexual Harassment Policy Deadline

s you may have heard, earlier this year, both New York State and New York City passed laws intended to combat workplace sexual harassment. On August 23, 2018, New York State released a draft of its (i) model sexual harassment policy, (ii) model complaint form for employees to report sexual harassment, (iii) FAQs regarding the new law, (iv) minimum standard guidelines, and (v) model training (all can be found at https:// www.ny.gov/combating-sexual-harassment-workplace/employers). All drafts were in proposed form and open for public comment until September 12, 2018. While the New York State model policies and guidelines have not yet been released in their final form, and New York City has yet to release any particulars, employers must be prepared to meet an October 9, 2018 compliance deadline and a January 1, 2019 sexual harassment training deadline. Written Sexual Harassment Policy Requirements Effective October 9, 2018, New York State law requires that all employers either adopt New York State’s model policy or a policy that meets or exceeds the State’s model policy and minimum standards. At minimum, the policy must: (i)

prohibit sexual harassment

While the New York State model policies and guidelines have not yet been released in their final form, and New York City has yet to release any particulars, employers must be prepared to meet an October 9, 2018 compliance deadline and a January 1, 2019 sexual harassment training deadline.

Amanda Fugazy is a partner at Ellenoff, Grossman & Schole in New York City. She is the head of the firm’s labor and employment group, and

consistent with guidance issued by the NYDOL; (ii) provide examples of prohibited conduct that would constitute unlawful sexual harassment; (iii) include information concerning the federal and state statutory provisions concerning sexual harassment, remedies available to victims of sexual harassment, and a statement that there may be applicable local laws; (iv) include a complaint form, for which the state provides a model complaint form; (v) include a procedure for the timely and confidential investigation of complaints that ensures due process for all parties; (vi) inform employees of their rights of redress and all available forums for adjudicating sexual harassment complaints administratively and judicially;

58 • October 2018 • Total Food Service • www.totalfood.com

(vii) clearly state that sexual harassment is considered a form of employee misconduct and that sanctions will be enforced against individuals engaging in sexual harassment and against supervisory and managerial personnel who knowingly allow such behavior to continue; and (viii) clearly state that retaliation against individuals who complain of sexual harassment or who testify or assist in any investigation or proceeding involving sexual harassment is unlawful. New York City has not yet released similar guidance or model policies. Nonetheless, in an effort to satisfy both laws and avoid having to issue a revised policy in 2019, employers should keep New York City law in mind when adopting or revising their antiharassment policies. The recent New York City information sheet that is re-

has a focus on the restaurant and hospitality industry. Fugazy offers a variety of services to the industry, including working with her clients to ensure that they are in compliance with state and federal laws and regulations. She can be reached by phone at 212-370-1300, or by email at afugazy@egsllp.com

quired to be distributed provides significant guidance (https://www1.nyc. gov/assets/cchr/downloads/pdf/materials/SexHarass_Factsheet.pdf). Employers must provide the policy in writing, but may do so electronically so long as employees are able to print and access the policy on a computer provided by the employer during work time.

continued on page 60

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

Fugazy, from page 58 Mandatory Annual Interactive Training Requirements and Deadlines By January 1, 2019, New York State requires that all employers provide their employees with interactive training, comprised of either the State’s model training or a comparable training that meets or exceeds the State’s model policy and minimum standards. The training must: (i) be interactive; a. web-based training with questions asked of employees as part of the program; b. the ability of employees to ask and have their questions answered during the training; c. a live trainer made available during the session to answer questions; and/or d. requiring employees to provide feedback about the training and materials presented. (ii) include an explanation of sexual harassment consistent with guidance from the NYDOL; (iii) include examples of conduct that would constitute unlawful sexual harassment; (iv) include information concerning employees’ rights of redress and all available forums for adjudicating complaints; and (v) include information addressing conduct by supervisors and any additional responsibilities for such supervisors. All employees must be trained at

least once per year. After January 1, 2019, the training date may be based on the calendar year, the anniversary of each employee’s start date, or any other date the employer chooses. New employees must be trained within 30 calendar days following the commencement of employment. All employees, including part-time and temporary employees, must be provided the training. In addition, the State’s proposed guidance states that the trainings should be provided in the language spoken by the employees. Effective April 1, 2019, the New York City law similarly requires an annual anti-sexual harassment training for all employees, but limits the requirement to employers with 15 or more employees. All new employees, whether part-time or full-time, who work 80 hours or more per year must receive the training 90 days after their initial hire, unless the employee receives the training within the same annual cycle from a prior employer. New York City is expected to develop and share an online interactive training model with employers. While the model training has not yet been released, many of New York City’s minimum standards strongly correlate with those of the State, and employers undertaking the New York State required training, who are cognizant of the New York City minimum standards that will likely exceed those of the State (e.g., required education on “bystander intervention”), should be able to satisfy both laws with one training program.

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

Conclusion I’m sure you have heard that the deadline may be moved back. It’s a mistake to not take the offense with this and call our firm today or a qualified employment law counsel so that you are ready for the October 9th deadline. The goal of that call is very simple: We can help you provide the policy in writing to your employees. We

will also show you how to meet the requirement electronically. That requires that employees are able to print and access the policy on a computer provided by the employer during work time. You will find that it is much easier to stay ahead of this rather than look back and second guess why you didn’t if a problem occurs.

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

23,

19 25,3

77 m

19 (Above) Tony Mantuano, Jennifer Cox, Joseph “JJ” Johnson, Jim Abbey, Ed Brown, Paul Denamiel, David Burke, Marc Forgione and Masaharu Morimoto during the 2018 US Open food tasting. (Top R) The Lure Fish Bar Lobster BLT from the food tasting at the 2018 US Open. (Bot R) The Louis Armstrong kitchen features a score of quality foodservice equipment.

15 14 13 12 11 10 9

79,3

New Louis Armstrong Stadium at US Tennis Center 7

415

x 16

Kitchen Commissary and Concession Stands

Flushing, NY 2 Danny Zausner, COO Chris Studley, Director of Facilities, USTA, Flushing, NY

Nick Morelli, Project Manager, Singer Equipment, Woodbury, NY Jim Abbey, VP of Culinary and Development, LEVY, Chicago, IL Matt Rosetti, CEO, Rosetti Architecture, Detroit, MI

he US Open served up a number of changes as it celebrated its 50th birthday. The biggest addition to the year’s final grand slam was the rebuild of the Louis Armstrong Stadium, a 14,061-seat venue that gives the event a second retractable-roof stadium – from none only three years ago. It is the final jewel in the United States Tennis Association’s five-year, $600M transformation of the Billie Jean King National Tennis Center in New York. Designed by the Detroit architectural firm Rossetti, the new Louis Armstrong Stadium is the world’s first naturally ventilated tennis stadium

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

with a retractable roof, eliminating the need for an air conditioning system. The lower bowl of the arena required a reserved ticket when the tournament properly kicked off last month, while the upper tier was accessible with general admission for anyone at Flushing Meadows. With the opening of the new stadium came the design and build of a new kitchen commissary. Once again Singer Equipment’s Nick Morelli worked in concert with the USTA’s director of 2 to complete a Facilities Chris Studley functional state of the art production facility to support the new suites in the Louis Armstrong stadium. Morelli

54,

and his team also collaborated with Levy Restaurants to design and install equipment for the new stadium’s 26 new concession stands. The USTA’s goal with the new stadium was to solve the crowding issue by creating more space. “We put another 12,000 physical seats on the site,” noted the tournament’s COO Danny Zasuner. “You’ve got 4,000 more on Armstrong, you’ve got 2,500 more on Grandstand and then throughout the grounds, we put more seats. So even if we didn’t sell a single additional ticket, there’s just more space for people. But there’s definitely an opportunity for us

continued on page 64

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

US Tennis Center, from page 62 to get anywhere from 30,000 to maybe as much as 100,000 more people at the tournament.” The US Open makes no secret of the sprawling crowds it attracts: more than 700,000 fans generate ticket revenue of over $100M during the two-week tournament, a windfall that has enabled the USTA to finance the project without any public money. Zausner says the addition of evening sessions on Armstrong for the first six days will give them the ability to sell another 6,400 tickets per night, though fan experience remains the priority. Once again, the ‘Open featured an all-star cast of Metro New York’s top chefs. For the first year Johnson and Chef Marc Forgione’s dishes were being offered to U.S. Open audiences, who already enjoy the food stylings of Ed Brown, David Burke, Josh Capon, David Chang, Esther Choi, Tony Mantuano, Masaharu Morimoto and Marcus Samuelsson. “We try to find people that are on the radar for fans and guests culinarily… somebody who’s maybe do-

ing something a little different, maybe filling a niche we haven’t offered,” said chef Jim Abbey, Executive Chef of Levy Restaurants, who works with the chefs on their U.S. Open menus. For the past 12 years, Abbey has led Levy’s efforts at the US Open. His career with Levy has spanned stops from Chicago’s Arlington Race Track to “The Jake” in Cleveland and the Charlotte Motor Speedway. “It was in Charlotte when I also got the assignee to work on the Wells Fargo PGA Golf tournament, that I started to really understand the needs of a once a year event. That really prepared me for the opportunity to oversee the tennis operation in New York.” “Since the 2017 US Open ended, we’ve been grazing throughout Manhattan and throughout the Tri-State area to find what the greatest things are that we can offer for the 2018 US Open,” Abbey continued. “Our survey results tell us each year that this event is unrivaled, not just with the tennis action on the court but with the food program off the court.”

Traulsen reach ins were specified in the new Louis Armstrong stadium kitchen to support Levy Restaurants’ extensive blast chill initiative.

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Abbey has worked diligently to ensure the consistency of each chef’s offerings by sourcing the highest quality products. “We have been so fortunate to have resources like Pat LaFrieda who provides all of our beef but also has expanded to run three highly successful stands in our stadiums. We have a number of go-to’s including Murray’s chicken and Baldor for produce that are a key to maintaining our quality. Our baked goods come from a combination of both an in-house baking operation and some outsourcing that we do for specialty products.” Abbey shared some of his thoughts on how the Open foodservice operation has evolved over his decade plus. “The challenge is helping our new chefs which this year included Marc Forgione, understand the differences between the a la carte covers they are filling every night at their restaurants in the City and evolving that into the 700,000 guests that we welcome to the Open each year.” A key to Abbey’s approach in helping chefs including Forgione transi-

tion from Manhattan to the high volume demands at the Open has worked closely with the Open’s Director of Operations Chris Studley and Nick Morelli of Singer to utilize the latest technology with the goal of maximizing the customer experience. “We have moved to an extensive blast chilling operation and then finishing with combi ovens. That has increased sales for suites almost 50 percent in the last 10 years by adding a hot menu with amazing food to our program,”Abbey explained. With the 2018 edition of the tournament completed, the numbers are truly staggering. The US Open served approximately 275,000 melon balls to garnish the US Open signature Honey Deuce, 90,000 pounds of beef, 9,000 pounds of lobster, 7.5 tons of crab, shrimp and lobster, 400,000 individual berries, 225,000 hamburgers and hot dogs, 85,000 pounds of poultry, 12.5 tons of lettuce, 66,000 bananas, 35,000 pounds of tomatoes and 7,000 specialty tennis ball cookies.

Arctic walk in boxes were specified by the US Tennis Center kitchen design team to ensure the safe storage of suite dining and concession perishables for the new Louis Armstrong Stadium.

C IT R IN C OOP E R M A N . C OM

Citrin Cooperman's true strength begins and ends with listening to our clients’ needs and allowing them to ‘focus on what counts’ – their customers. NICK FLORIO, CPA Co-leader, Restaurant & Hospitality Practice 212.697.1000 x1221 nflorio@citrincooperman.com

Citrin Cooperman, one of the top-25 CPA firms in the U.S., provides tax, audit, and business advisory services, to privately-held and investor-backed restaurant businesses, and their celebrity chefs.

STACY GILBERT, CPA Co-leader, Restaurant & Hospitality Practice 973.218.0500 x2371 sgilbert@citrincooperman.com

ROY TUMPOWSKY, CPA Co-Leader, Restaurant & Hospitality Practice 212.697.1000 x6160 rtumpowsky@citrincooperman.com

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

NEWS

ENERGY REBATES

Equipment Rebate and Energy Incentives Help Connecticut Commercial Kitchens Save Money Food Service Customers Save Big with Double Rebates on New Kitchen Equipment Through Connecticut Natural Gas and Southern Connecticut Gas

hether in a restaurant, school kitchen, specialty shop, corporate cafeteria or grocery store, purchasing the right kitchen equipment is vital to ensure efficient food service operations. Connecticut Natural Gas (CNG) and Southern Connecticut Gas (SCG) qualified customers have the opportunity to earn extra cash incentives by upgrading to natural gas kitchen appliances, which provide a savings at time of purchase and often help lower future operation costs and increase efficiency of food production. The Connecticut Kitchen Equipment Rebate, available through the Energize Connecticut initiative, is currently doubling rebates for equipment purchased and installed by October 15, 2018, by CNG and SCG customers. Commercial and industrial customers can choose from a variety of models of high-efficien-

cy steamers, griddles, deep fryers, dishwashers and convection ovens. CNG and SCG, both subsidiaries of AVANGRID, Inc., are offering customers between $80 and $2,400 in available double rebates on qualified natural gas equipment. For school nutrition programs, nothing is more important to serving healthy, hot school lunches than a dedicated staff and reliable kitchen equipment. Bloomfield Public Schools (BPS) recently replaced an unreliable 20-yearold oven at Carmen Arace Middle School, converting from electric ignition to new natural gas convection. Working with CNG, they upgraded to a new ENERGY STAR® rated

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commercial oven, making it easier and more efficient to serve their students and faculty daily. BPS qualified for the $500 natural gas oven rebate, helping the district purchase the new oven and save on annual energy costs. “Since this oven’s functions and temperature are much more dependable, it allows for more accurate food production, batch cooking with better time management and better quality control,” said Jay Rawlinitis, Assistant Food Service Director for BPS. “The staff has been thrilled and their work performance has improved due to the newfound confidence in the equipment they’re using.” Prior to the new oven installation, calls were constantly Jay Rawlinitis, Assistant Foodservice Director, Bloomfield Public Schools

continued on page 68

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

CT Restaurant Energy Rebates, from page 66 made to maintenance; the oven was not heating up, there was inaccurate temperature control, the convection fans were not working, there was uneven cooking and the old gas ignition would not light. The Connecticut Kitchen Equipment Rebate helped save the Town of Bloomfield in energy costs while providing a rebate on the latest in commercial equipment, making it more affordable to have the best available equipment for staff. “Kitchens always have a need,” according to Rawlinitis, and this will likely not be the last equipment replacement in the district. Black Forest Pastry Shop, a popular German bakery in Greenwich, took advantage of the Connecticut Kitchen Equipment Rebate to replace a three-decades-old oven with the latest in natural gas equipment. Since the installation of the oven, the shop’s production area has an improved layout and flow and bakers now have a more efficient line of access to the ovens and other essential equipment. The new natural gas oven also features an energy efficient ‘pocket door’ design that closes quickly, resulting in less heat loss. “Energy efficiency is important in all our future upgrades. As a small business, there are many ways we can save on overhead costs so they don’t affect our product pricing for customers,” said Dan Puffer, coowner of Black Forest Pastry Shop. “These smaller projects can make a big positive impact for commercial and industrial customers who rely on kitchen equipment day-in and day-out to effectively serve their customers,” said Amanda Gavagan, Commercial and Industrial Program Administrator for Connecticut Natural Gas and Southern Connecticut Gas. “With foodservice operations that serve people daily, something like an oven is heavily used and vital to the success of food 68 • October 2018 • Total Food Service • www.totalfood.com

production, directly impacting the budget, operations and customer experience.” CNG and SCG recently mailed information on rebates to roughly 6,000 commercial and small business customers identified as using kitchen equipment in their operations. If you are a business using kitchen equipment and would like to learn more about opportunities to save on energy-efficient natural gas kitchen equipment or take advantage of this rebate opportunity, call 877 WISE USE (947-3873). About Energize Connecticut: Energize Connecticut helps you save money and use clean energy. It is an initiative of the State of Connecticut, the Connecticut Green Bank, Eversource, UI, SCG and CNG, with funding from a charge on customer energy bills. Information on energysaving programs can be found at EnergizeCT.com or by calling 877. WISE.USE. About Southern Connecticut Gas: The Southern Connecticut Gas Company (SCG) is a subsidiary of AVANGRID, Inc. Established in 1847, SCG operates approximately 2,500 miles of natural gas distribution pipelines, serving approximately 197,000 customers in the greater New Haven and Bridgeport areas of Connecticut. For more information, visit www.soconngas.com. About Connecticut Natural Gas: Connecticut Natural Gas Corporation (CNG) is a subsidiary of AVANGRID, Inc. Established in 1848, CNG operates 2,160 miles of natural gas distribution pipeline, serving approximately 177,000 customers across 26 communities in the greater Hartford-New Britain area, and Greenwich, Connecticut. For more information, visit www.cngcorp. com.

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

RESTAURANT COMPLIANCE

WITH RADA TARNOVSKY

Proper Handwashing Is Key In Preventing Illness

ust when romaine lettuce was safe enough to eat, came the contaminated eggs. And then came the cereal recall. The fact that cereal can have traces of salmonella, made me realize that nothing was safe. But no matter how unnerving that realization was, foodborne illness outbreaks in restaurants still seem scariest of all. According to the CDC, 1 in 6 people will get sick from eating contaminated food, leading to 128,000 hospital visits and 3000 deaths. Besides paying attention to recalls, protecting ourselves from food that’s contaminated during production is pretty impossible. However, we can take active steps to ensure that we do not contaminate food that we prepare. Here’s the catch... that sense of security comes with preparing our own food in our own kitchens. But we don’t always prepare our own food, we are part of a culture that enjoys eating out. We eat food prepared in kitchens that we have no control over, by people we do not know. And so as diners we find ourselves at the mercy of restaurant operators. While operating a restaurant has many challenges, taking active steps and implementing protocols to prevent contamination must take precedence over everything. By choosing to eat out, we have relinquished the control we have in our own kitchens and placed that responsibility with the restaurant. That responsibility is serious.

Rada Tarnovsky is a practicing Attorney, who co-founded Letter Grade Consulting to help food service operators comply with regulations set forth by the NYC Department of Health. Servicing restaurants, hotels, theatres, corporate cafeterias and schools, Letter Grade Consulting provides operators with preemptive solutions, education and training to sustain the highest level of food safety, remain inspection ready and maintain the “A” in the window. Rada can be reached at rt@lettergradeconsulting.com

Salmonella, E.coli, and norovirus are germs that can get onto hands after using the toilet or handling raw meat. Preparing food with hands that haven’t been washed properly can spread germs, lead to contamination and increase the chance of illness. Keeping hands clean is considered one of the most important ways to avoid spreading germs Here’s the scary part….Based on a new study from the U.S Department of Agriculture, people failed to wash their hands properly 97% of the time before preparing food. So besides holding in-house

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seminars, following daily protocols, making sure food is cooked and stored at the right temperature, sanitizing, separating, and following the Food Code, every restaurant operator must go back to the basics and teach their staff how to properly wash their hands.

• Scrub your hands for at least 20 seconds (humming the “happy birthday” song twice) • Rinse with Clean water • Dry hands with a clean towel or air dry.

These are the 5 key steps for proper handwashing: • Wet hands with clean water and apply soap; • Lather… don’t forget to include the backs of your hands, between your fingers and under your nails

Teaching and enforcing proper handwashing in restaurants is a vital step towards preventing illness. Improper hand washing isn’t just gross, it’s also dangerous. We love to eat out, so please keep us safe.

October 2018 • Total Food Service • www.totalfood.com • 71

NEWS

WORKSHOPS

Increase Your Restaurant’s Profitability In One Day

very day at the New York State Restaurant Association, we talk to restaurateurs seeking solutions for challenges to their business - increasing labor costs, astronomical rent prices, staff recruitment and retention, burdensome regulations and legislation, and the list goes on. It goes without saying, the pressure on restaurant owners in the current climate in New York is at an all time high. We understand that this pressure often distracts you – owners and managers – away from the business of improving your profitability. We want your restaurant to thrive. So, we’ve scheduled a full day workshop to teach you how to implement systems to manage and control food

and labor costs. These tools will empower you to add 3-5% to your bottom line, overnight. That’s right, in just one day, you will have the tools to increase your bottom line. This workshop, led by The Restaurant Expert, David Scott Peters, will teach you to easily make more money with the menu and staff you already have. It will give you the tools to empower your management to order and schedule following fool proof systems that ensure you stay on budget. So join us on October 17, from 8:30 a.m. to 6:30 p.m. at Tribeca Grill, 375 Greenwich St. - you can’t afford to miss it. To register visit, bit.ly/restaurantprosperity.

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The mission of the New York State Restaurant Association is to help restaurateurs succeed. It is the first place restaurant owners and managers turn to gain a competitive edge by taking advantage of advocacy, education, and cost saving benefits.

The NYS Restaurant Association is here to help with all your needs. From opening a new restaurant, to making an existing restaurant more successful, the Association is the best resource for your business!

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

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

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FAITHFUL FOOD

WITH FAITH HOPE CONSOLO

Fresh Fall Restaurant Arrivals

all is a time for fresh starts, and a slate of new restaurants is set to rev up New York City’s dining scene this season... venture out, get cozy and let’s see what’s new…… Benno Evelyn Hotel, 7 East 27th Street Chef Jonathan Benno, formerly of Per Se and Lincoln, launches a Mediterranean fine-dining venue attached to his more casual, Roman-themed Leonelli Taberna. The Northern Ital-

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

ian-based menu will incorporate North African and Spanish influences. Bluebird London Time Warner Center 10 Columbus Circle, At 58th Street, 3rd Floor A modern European/British brasserie by British restaurant group D&D, is inspired by the King’s Road original will overlook Columbus Circle in the former A Voce space. Find a coffee & wine bar, cocktail bar and private event space. Even have British after-

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noon tea with a selection of sandwiches, pastries and sweet treats from Pastry Chef Jared Sexton.

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

La Rossa 267 Lafayette St., near Prince Street Roman pizzaiolo Stefano Callegari’s entry into NYC dining was the trapizzino, a bread pocket filled with classic Roman dishes, but pizza itself is what originally made Callegari famous in Italy. At the new La Rossa, he’ll be serving pizza “al taglio”; traditional rectangular Roman pies that are served in

slices and sold by weight. You can also dine on round pies, salads, antipasti, and Roman snacks. Leonti 103 West 77th Street between Am-

continued on page 96

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

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

2018 World of Latino Cuisine Show

“W

orld of Latino Cuisine”: El Mundo de la Cocina Latina,” returned for its fifth annual edition last month at the Meadowlands Expo Center. The show featured aisles and aisles of products from Latin America and the Caribbean. The annual event provided a dynamic venue where Latino food producers, both domestic and international, exhibited their offerings for the evergrowing Hispanic marketplace. The show featured exhibits, educational workshops, culinary demonstrations by International celebrity chefs, and much more. The show was able to double its attendance this year with a move of its

dates from August to September. “We listened to both our exhibitors and attendees and they were thrilled with the value we were delivering in the Summer but felt we could attract more quality attendees in September as restaurants and foodservice professionals return from their vacations,” noted the show’s General Manager Bill Colon. The annual food and beverage trade event included the participation of domestic food manufacturers, producers, and distributors. Importers from the Caribbean and many Latin American countries also participated as exhibitors, with almost 200 in attendance. Buyers and merchandisers, distributors, small- and medium-sized specialty food stores, regional chains, caterers, restaurants, independents,

and bodegas all attended. Exhibit categories included frozen foods, groceries, organic products, dairy, beverages, and, in addition, non-food products. Americans spend four percent of their disposable incomes eating out in restaurants, and 70% eating at home. “If we just extrapolate that for the four percent and applied it to the $1.5 trillion, the Latino market just for food and beverage is between $180 and $200 billion,” Colon pointed out. “Even more enticing, the market continues to grow four or five percent a year.” “Everybody talks about the challenge of reaching the millennial and what we have uncovered is we have discovered that 25 percent of millennials are Hispanic,” Colon explained. “We have also found that the Hispanic target is very

attuned to purchasing products online through e-commerce. So our goal is to assist our exhibitors and attendees in making that connection.” “There are more than 5,000 Latino restaurants in the New York metro area and as the community grows and changes, there’s a tremendous amount of opportunity,” Colon added. “Foodservice operators can come in, take a look at what’s happening in the Latino marketplace and see what they need to purchase to stay up with – or get into – this fabulous world of flavors.” In the United States, the Hispanic market has a purchasing power of $1.3 trillion, according to Colon. “Many industry experts are surprised to hear

continued on page 96

Noted Guatamalean chef and author Amalai Moreno-Damgaard was a keynote speaker at the annual event

(L to R) TFS Advertising Director Michael Scinto and World of Latino chief William Colon

La Fe’s Andres Falquez (R) unveiled his firm’s new look

(L to R) Chef Select’s Mike Rizzeri and Jorge Ricard

Merci Mercados’ Virydiana Velarde represented the creativity brought to the show floor with her line of edible bugs

(L to R) Diana Beshal and Julio MM led the Brooklyn restaurant Cantina Royal’s debut of their new line of sauces

A large contingent of Cuban chefs led by Luis Battle brought the Island’s flavor to the show floor

Conor Moran and Alex Soto of JGS Insurance

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

NEWS

SHOWS

HMG Announces Hospitality Industry Awards Ceremony, HX: The Awards To Debut In November REGISTER TODAY AT:

onference & Marketplace

www.thehotelexperience.com

he latest trends and insights in the nd dining industry.

ne 2-Day Conference

ospitality Media Group (HMG) has announced ducational sessions that its new hospitality bitors showcasing industry the latest products & awards program, The hospitality Awards, will kick-off HX: The with overHX: 7,000 professionals Hotel Experience this November in New York City. 11-12, 2018The | NEW YORK CITY is part of the awards program VITS CONVENTION CENTER new HX branding and growth strategy initiatives implemented by HMG earlier this year to expand HX to a B2B media brand for hotel and restaurant professionals. The awards ceremony will bring together the best and brightest in the Hospitality industry and will recognize and honor the movers and shakers of 2018. “HX: The Awards brings together the best and brightest in the industry and will recognize and honor the true movers and shakers of 2018,” said Tedd Swormstedt, CEO of HMG. “It’s important to HMG and the HX brand to recognize people that are pushing the hospitality industry forward,” Swormstedt added. The ceremony will take place on Saturday, November 10, 2018, from 6pm-8pm at The Intercontinental Time Square Hotel in New York. Tickets are $125 per person and can be purchased at the HX website. HX: The Awards will be presented in the following categories: Best Hotel F&B Concept Category – Food & Beverage Sub-Category – Operational Excel-

lence Type of Award – Organization services Description – For an integrated guest dining experience Criteria – Recognizes an F&B outlet that complements the property they areCO-LOCATED located in and WITH: showcases creativity and outstanding guest experience through operational excellence. Exceptional food, environment, and service create the trifecta of a top-notch, integrated dining experience. Hotel of the Year Category – Hotel, Resorts, Casinos Sub-Category – Operational Excellence Type of Award – Organization Description – For overall results/ performance this year Criteria – No stone is left unturned. The Hotel of the Year recognizes a property that delivers guest excellence, take opportunities to use technology to enhance the guest experience and hotel operation, while being true to their mission, always remembering this is a “people” business. The hotel has embraced sustainable efforts and/or is taking steps to implement sustainable measures to better their operation and the greater good. General Manager of the Year

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Category – Leadership Sub-Category – Special Achievement Type of Award – Individual Description – For overall leadership and business performance this year Criteria – Presented to a GM who has provided exceptional leadership to both their hotel team as well as ownership. This individual is not afraid to try new things and reimagine the possibilities to stay at the forefront of guest needs and satisfaction. Next Gen Leader Category – Leadership Sub-Category – Young Leaders Type of Award – Individual Description – For a young professional making a difference Criteria – This award will recognize an individual with a great story to tell. They are thinking differently to contribute positively to the hospitality industry and consistently asking “why” and “why not” so they can ultimately make a positive difference, spark a conversation and help inspire others within the industry to achieve excellence and reimagine what’s next. Ideally, this award will be presented to an individual who has been in the industry for at least 5 years and less than 30 years old.

Outstanding Woman in Hospitality Leadership Award Category – Leadership Sub-Category – Women in Leadership Type of Award – Individual Description – For a woman in an industry leadership role Criteria – Has demonstrated invaluable contributions to the industry and their community at large - mentoring others and taking every opportunity to advance themselves and their organizations for the benefit of the industry and the women around them. For more information please visit the website at www.thehotelexperience.com where you can purchase tickets or make a nomination. HX: The Hotel Experience will return to the Javits Center in New York City, November 11-12, 2018. HX, a community for hotel and restaurant professionals, offers unparalleled access to market-leading operators and suppliers, who are committed to sharing education, solutions, creativity, and innovation in order to deliver an extraordinary guest experience and improved community profitability. HX was acquired by HMG in November 2017 from the American Hotel & Lodging Association (AHLA), the Hotel Association of New York City (HANYC), and the New York State Hospitality and Tourism Association (NYSHTA).

THE WORLD HOSPITALITY & FOOD SERVICE EVENT

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October 2018 • Total Food Service • www.totalfood.com • 79 21/09/2018 11:36

NEWS

POS SOLUTIONS

Toast Stays Hot: #29 on Forbes Cloud 100, Named Top Boston Employer by Hired Toast Listed on Forbes Cloud 100 for Second Consecutive Year, Recognized by JMP Securities as a “Hot 100” Software Company and a Top Boston Employer in Hired Brand Health Report

oast, the fastest-growing restaurant management platform in the U.S., recently announced that it ranks No. 29 on the 2018 Forbes Cloud 100; Toast listed as No. 68 in 2017. Published by Forbes in collaboration with Bessemer Venture Partners and Salesforce Ventures, the Cloud 100 is the definitive list of the top 100 private cloud companies in the world. Toast was also recently named a “Hot 100” privatelyheld software company by JMP Securities and a top Boston employer in Hired’s second annual Brand Health Report. “We are honored to be recognized by Forbes, JMP and Hired. These achievements, however, would not be possible without the Toast restaurant community, our investors, and our employees,” said Chris Comparato, CEO of Toast. “We are both humbled to be recognized and energized to continue delivering on our mission to empower the restaurant community to delight guests, do what they love, and thrive.” Additional detail on the 2018 Forbes Cloud 100, JMP “Hot 100,” and Hired’s 2018 Brand Health Report:

cess involved four factors: market leadership (35 percent), estimated valuation (30 percent), operating metrics (20 percent), and, people and culture (15 percent). “All of the twenty-five cloud IPOs and major cloud acquisitions over the past three years have been prior members of the Forbes Cloud 100, and we absolutely expect that the dominant public cloud companies of the future will also come from this list,” said Byron Deeter, a top cloud investor and partner at Bessemer Venture Partners. •

•

JMP Securities, a San Franciscobased, full-service investment bank, publishes its annual “Hot 100” list to highlight the best privately held software companies as determined by the firm’s technology equity research group. 2018 marks the ninth edition of this report. JMP Securities selects the Hot 100 based on a range of criteria, including prospects for addressable market opportunity, competitive differentiation, sustainable growth, product valueadd, and quality of leadership. Hired’s second annual Brand Health Report is a result of survey-

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•

ing regional tech talent to rank the local companies they find most attractive places to work to determine which factors job seekers prioritize. The 2018 Forbes Cloud 100 and 20 Rising Stars lists are published online. As part of the rigorous selection process, Bessemer Venture Partners received submissions from the top cloud startups. The Forbes Cloud 100 judging panel, including top public cloud company CEOs, reviewed the data to select, score, and rank the top 100 cloud companies from all over the world. The evaluation pro-

Launched in 2013, Toast powers successful restaurants of all sizes with a technology platform that combines restaurant POS, front of house, back of house and guest-facing technology with a diverse marketplace of thirdparty applications. By pairing technology with an unrivaled commitment to customer success, Toast helps restaurants streamline operations, increase revenue and deliver amazing guest experiences. In 2017, Toast was recognized as the third fastest-growing technology company in North America on the Deloitte Fast 500 and named to the Forbes Cloud 100. Learn more at www. toasttab.com.

2018

BOOTH #359

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

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

The Service in Food Service

uthor’s note: Over the course of the last five years, I have viewed various surveys dealing with all aspects of the industry. This is the only one which includes restaurant owners and managers and their viewpoints on service, as well an assessment of their own quality of service on a scale of 1 to 10. You may be surprised with the responses. I was. With the exception of preparation, I can think of no other food service activity that receives as much scrutiny and examination as service. There is no question that its execution—good or bad—can affect an operation almost to the same degree as the quality of the preparation, and yet I’m not sure that in some cases it receives the same level of managerial attention. When scanning the many surveys on service, one finds that most of the consumer complaints pretty much follow a pattern. I have selected two surveys: one dealing with consumers, conducted by Restaurant Hospitality, and the other taken by RestaurantOwner.com, with owners. Due

With the exception of preparation, I can think of no other food service activity that receives as much scrutiny and examination as service. to space limitations, we have condensed their responses. First, let’s look at Restaurant Hospitality. Restaurant guests are quite demanding when it comes to their servers. Here is what they prize: Advice: Nine out of 10 ask for the server’s recommendation, and 71 percent will take their advice. Recognition: Two-thirds of respondents say they expect to be greeted within three minutes of seating. Follow-through: The vast majority—91 percent—said they prefer their server to check their table once or twice—no more, no less, following the arrival of food. A familiar face: Three-quarters have a preferred server at their favorite spot and more than half (56 percent) have requested

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a specific server. A professional attitude: Nearly three-quarters claim to be impressed when a server doesn’t “auction off” plates and remembers which dish each guest ordered. What do the RestaurantOwners. com results show? That taking care of the basics goes a long way toward burnishing a restaurant’s image. And since service is such an important element of the whole package, it makes sense to develop the best servers to help drive loyalty. While loyalty is one of the rewards of maintaining a successful operation, it is critical in this current economic environment. More than 40 percent of consumers say they are so loyal to their favorite restaurants that a promotion doesn’t really

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

factor in to their decision to patronize these places, according to the

continued on page 84

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

Sampson, from page 82 NPD Group. And although more than one-third of consumers are still bargain seekers, this large group of loyal restaurant patrons defines value more than prices. It has always been my contention that the word “value,” when referring to restaurant meals, includes more than just price; it is an important part of the trio that can almost guarantee success—the other two being “quality” and “service.” When you are providing all three, you have hit a “home run.” What is interesting about the RestaurantOwner.com survey is that the respondents were operators. More than 500 operators shared their collective viewpoint on the effect that customer service, both good and bad, has on their restaurant. Not surprisingly, just about every respondent strongly agreed that the level of customer service they give

has a direct and significant outcome on their overall success. In fact, on a scale of 1 to 10, the average respondent rated the importance at 9.5. Interestingly, though, when asked to rate the quality of customer service in their own restaurant, they rated an average of less: 7.5 out of 10. When asked for the important factors when it comes to creating a consistently high level of customer service, this is how they responded: (84%) Hiring the right people; (73%) treating employees well and providing a good place to work; (73%) constant, ongoing reinforcement of service standards; (70%) teaching employees basic social skills such as smiling, eye contact, positive attitude, and conversational skills; (61%) educating servers on the correlation between good service and higher tips; (41%) access

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to good customer-service training resources. I found the next part of this survey not only the most interesting, but also the most helpful in that once you identify the cause of a problem; you’re halfway on the road to solving it. Read on. Reasons Cited for Poorer Levels of Customer Service: Operators that rated their own level of customer service at 7 or below cited these reasons for not having better customer service: staff turnover; inadequate management; poor-quality labor force; transient staff; shortage of staff; uncooperative staff; not a priority, too busy running the business; seasonal, changing staff; failure to weed out “bad apples”; quality of employees; poor leadership; complacent employees. It seems to me that while all the

reasons are valid, none of them are acceptable. I thought it was interesting that one of the first reasons for not having better customer service is “inadequate management.” One last observation: In 95 percent of the customer-service complaint surveys that I have read, the following two top the list—irrespective of price range. They are when the server asks: “How are you guys doing tonight?” Particularly parties with women. And “Do you need change?” when picking up the check, as opposed to “I’ll be right back with your change.” Guests do not want the server determining the amount of the tip. Surveys have shown that the vast majority of guests who have received good to great service will tip accordingly, and when this happens, both the server and the house are having a good night.

Scoop, from page 52 David Weinreb of Sozzani’s vision to create a place where visitors could shop for the home and for their closets, eat, and hang out under one roof. “Everyone told me I would fall in love with Carla when I signed on to this project, and that’s exactly what happened. I’m in love.” After feasting all around the room which hosted attendees including Zac Posen, Heather Graham, Grace Coddington, Iris Apfel, Vogue’s Selby Drummond, Bee and Francesco Carrozzini, Karolina Kurkova, and many more. Sozzani stood at center stage, thanking all who came. “It’s a dream,” Sozzani said, when asked what it felt like to bring 10 Corso Como stateside. “I’m thrilled we are here in New York, in one of the city’s oldest and most artistic neighborhoods. And it’s like one big family with everyone here tonight.”

NJ Baker Specializes in Tasty Gluten-Free Treats Scoop notes going gluten-free began as a trend many assumed would pass. But avoiding gluten has become par for the course for some Americans, not

to mention necessary for people with severe gluten intolerance. Though years have passed since glutenfree was a buzzword, the world of gluten-free baking is still characterized by gummy brownies and tasteless cakes. Enter Chef Nick Nikolopoulos, owner of the Stirling bakery Gluten Free Gloriously, who says he is creating gluten-free baked goods that taste like the real thing. “There’s a misconception that glutenfree requires sugar and xanthan gum,” Nikolopoulos says. “It’s ludicrous to even think that. If you have good ingredients, the product tastes good naturally.” Gluten Free Gloriously specializes in breads, pastries and pizzas — all completely gluten-free. Nikolopoulos has even begun shipping out his baked goods, a valuable resource for parents wanting to send care packages to their children with gluten allergies going off to college. The worry that many parents feel sending their kids off into a world not accommodating to their health needs is something Nikolopoulos knows well. His nephew was born with life-threatening gluten, dairy and egg allergies. Nikolopoulos studied pastry at the French Culinary Institute of New York City. His father is a pastry chef, as well, and his family owns Bay Ridge Bakery in Brooklyn. He funnels this know-how into making desserts that, he says, taste

exactly like their glutenous counterparts. To create pastries and breads that he maintains are identical to those with gluten, Nikolopoulos uses different blends of rice flour, potato flour and tapioca starch, to avoid using wheat flour. Nothing comes into -- or out of -the kitchen at Gluten Free Gloriously without being certified gluten-free.

Arctic Grows With Duracold Acquistion Scoop notes that Arctic Industries, a leading walkin cooler and freezer manufacturer sponsored by Stoic Holdings, is pleased to announce its acquisition of Duracold Refrigeration Manufacturing Company , a Los Angeles-based walk-in cooler and freezer manufacturer. The Duracold acquisition will expand Arctic’s geographic reach to the western U.S., while enhancing the quality and service that Duracold has delivered to its customers for over 20 years. This acquisition will increase Arctic’s foam-in-place manufacturing capabilities while expanding its customer base, which can now access the combined company’s broader product offerings and bicoastal manufacturing presence.

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NEWS

VENTLESS SOLUTIONS

No Space? No Problem! Making The Most Out Of A Small Kitchen With Ventless Equipment

here is a new restaurant trend sweeping the country, and it might be here to stay. Small restaurant spaces are sprouting up all over the US and it’s due to a combination of different driving forces. Factors like the ever-rising costs of rent and construction, as well as dwindling labor pools, are pushing businesses to pursue smaller locations. Here at Motion Technology Inc., we know it can be challenging to operate out of limited work space, but with our ventless revolution it doesn’t have to be! Utilizing a small space is a nobrainer when you’re using our hoodfree kitchen equipment. Without the necessity of ventilation additions, our products make life easier and less expensive for chefs and business owners alike. The absence of hoods also makes it simple to fit our line of equipment anywhere, and since all of our machines come ready to plug and play, they are user friendly for all staff members. The VentaGrill, MultiChef XL, and AutoFry are the perfect sizes to fit even the most petite establishments. Whether it’s the confined space of a diner, or the close quarters of a pop-up restaurant, MTI has what you need!

While many may see a location with limited room as an issue, we see it as a great opportunity for your business to save money. Space restrictions can mean more than a few benefits for an operator. It can be

easier to create revenue if the space is utilized to its full potential. With fewer staff members than larger establishments, business owners can create forced fixed costs, allowing them to plan accordingly for busi-

THE FUTURE IS VENTLESS NOW SERVING: VENTLESS GRILLS, FRYERS & OVENS

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ness expenses and customer satisfaction. In today’s social media obsessed world, guest experiences are more important than ever, so it’s important for companies to know their clientele and devote time and money to keeping their wants and needs a priority. When planning for a smaller than usual cooking and preparation area, operators often find themselves in a position where they must sacrifice menu items in order to save space. This can be detrimental to their entire business concept. The food is what it is all about, and flavor should never be compromised due to lack of kitchen ingenuity! Our products have a wide range of cooking capabilities that allow our clients to keep their menus creative and ever changing. So, let’s look at this new trend as an amazing opportunity. This is a chance for owners and chefs to push the boundaries of the tiny kitchen. With help from the ventless revolution, no longer should owners and their staffs have to limit their creativity and talents for lack of space. For more information on the benefits of our ventless kitchen equipment visit at www.mtiproducts.com/ products/.

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LIZ ON TABLETOP

TABLETOP SOLUTIONS

Redefining Elegance In NY

ith the reopening of the Four Seasons last month, it got me to thinking about how we define elegance. What happened to dressing up nice for a night out in the city or practicing the art of relaxed dining? Clearly from a clothing definition, elegance is more attainable than ever before. For men, a suit is no longer required. Ties are a thing of the past and a jacket only is now considered acceptable in any dining room in NYC. It’s interesting that on the woman’s side, a dress and the right piece of jewelry is still very much in vogue. It seems to me that the only priori-

ty today is doing things as fast as possible and of course capturing it all on camera- if you didn’t film it were you even there? The answer according to my generation is no. I, on the other hand, would argue the contrary. A lack of an Instagram post should not equate to your absence but instead to the proof that wherever you were had you captivated enough to not feel the need to let the world know of your whereabouts. The number of cell phones at a table never ceases to amaze me when I eat out. I find myself questioning whether the service and quality of the food are even noticed. What might be considered formal

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today would be unrecognizable for someone from New York in the 60’s. We suggest nicely placed ribbon patterns that can be used as pour lines. Our goal is to recapture the best of the past as you welcome your guests. Today cocktails like those of the Don Draper/Mad Men era are shaken, and not stirred. It’s interesting to see that plastic has even become acceptable to use for serving those cocktails. In the old days glasses and plates were small. If you were dining on Park Avenue in the 60’s your 6 oz. wine glasses would be filled to the brim, or you would be served 5 oz. of your favorite on the rocks, or a 10 oz.

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co., a division of BHS Foodservice Solutions. She is known nationally as one of the nation’s foremost authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

high ball. One of the noire notable redefinitions of elegance has come with how wine and spirits are served.

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Weiss, from page 88 Nice wines are served in decanters and we see our clients moving to two levels of glasses for better bottles of wine. Tabletop manufacturers are paying homage to the era of elegance. We are seeing a return to cut crystal, pressed glass, and etched patterns. Companies including Steelite are bringing back coupe cocktails with lace patterns on the rim and base. It’s really interesting watching the evolution of cocktail menus and how they are served. While traveling in the Midwest, we saw a move towards sweet cocktails as opposed to the savory and spiced ones seen in New York. Old drinks in old-fashioned glasses are making a comeback. Elegance today is being redefined by crystal and pressed glass tumblers (Cardinal and Hospitality Glass) and etched coupe cocktail glasses (Oneida and Steelite). We also see

cocktails that are being shaken not stirred. Elegance today also means an operator is committed to a green and sustainable agenda. So plastic straws and picks have been replaced by bamboo and paper. During the age of elegance the focus was on a smaller plate and glass. Today that has evolved into a larger plate and a larger glass being the accepted norm for restaurants to make its presentation statement. The larger the plate or glass the more elegant in today’s dining world. Decades ago table linen was a must as well as an ashtray at the middle of every table. For many of our client restaurants and clubs, tabletop change is more a function of how people dine than a fashion statement. Today sharing dishes is a focal point. Gone is the golden age of the 25 piece flatware settings and with it the soupspoon. What has happened is that elegant

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food is now served in a more approachable atmosphere. New York City’s high-end restaurants and clubs find themselves balancing a customer base of tourists not wanting to go too elegant and residents liking to “go out”. The adjustment in tabletop selection is in many cases a reflection of the growth of tasting menus and special menus on the rise. This includes shared items (steak and seafood platters) that are served rather than set on the table. Our factories are helping to redefine that elegance with sleek and modern looks rather than the traditional big and heavy design elements. Mickey Mantle’s New York featured standard dinner plates of 9”-9.5”. Today they are typically 11”-12”. They usually were a heavily decorated off white plate with one color decoration and lace like patterns. They are

back, but technology has allowed these decorations to be more intricate. Scallop edge plates are in a resurgence. Our manufacturers have driven a resurgence of white elegant china porcelains and the return of “stoneware”. The silver plate/charger is gone. What was a 7” fork has now evolved into an 8-9” fork to match the larger dinner plates. Today, we equate large with elegance. Today there are fewer flatware items. Fish knives and forks and a sauce spoon are destined for the Sunday Times crossword puzzle. It’s fascinating when you look at old menus. There were lots of overcooked meat and potatoes with butter in New York in the 60’s. Today’s fare is much lighter fresh and colorful and healthier. Great steaks are still a favorite even as vegan and

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

Cashier vs Server Banking In A Full-Service Restaurant: Which Should You Use?

David Scott Peters is a restaurant consultant, event speaker and founder of TheRestaurantExpert. com, a company committed to the success of independent restaurants. TheRestaurantExpert.com offers an exclusive online restaurant management software designed specifically to meet the complete operational needs

hen it comes to deciding whether to use servers or cashiers for collecting payment, there really is only one way to go: server banking. It’s a more guest friendly approach, it will more than likely allow you to cut your labor cost a smidge and it helps you turn tables more efficiently. Here are six simple steps to taking control of server banking and making it work in your fullservice restaurant.

of independent operators, including

1. Make sure all checks are closed. POS systems do not show that cash has been collected unless a guest check has been closed out. Before you start counting out a server’s check out, make sure that the report shows that all tickets have been closed. (Most reports have an open tickets section which should be empty.) 2. Count the cash. Assuming you are counting your servers’ cash in the office (the best place for this to take place), you will have access to an adding machine, preferably one that prints on a paper tape. First

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count the loose change and key it into the adding machine. Then do the same for $1s, $5s, $10s, $20s and so on until all of the money has been counted. Total, print and rip off the tape. 3. Verify the cash due. Take that total from the adding machine tape you just created and verify that it matches the POS server cash out report for what it says the server’s cash was due. If it matches, on the adding machine tape write the server’s name, how much the server was over or under based on what the report called for (I’ll touch on this later),

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

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David Scott Peters, from page 92 the date and the manager’s initials. If it doesn’t match, find out why. 4. Verify credit card receipts. Look at the POS server report and verify first that you have the correct number of signed credit card receipts turned in. Once that number has been verified, total all the credit cards by card type, i.e., all the AMEX receipts are added together and so on. Now match that each card type totals match the server report. This step ensures that both you and your customer are not getting ripped off. 5. Collect and bundle. Now it is time to create a record of the when, how much, and who so that if a problem arises any manager can find the answer, even if they didn’t check this server out. Staple the adding machine tape to the server report. (If you have a separate credit card terminal, staple the yellow copy of the server’s credit card batch report to

this as well.) Next, staple together all the signed credit card receipts. (You would staple the white copy of the batch report if you have a separate credit card terminal.) 6. File and store. Place that day’s server reports that have been checked out and verified in a pile and the credit card receipts in a separate pile to be filed by the closing manager later that day. Finally, here are a few tips to make this process painless and fast: • Make sure that when your servers turn in their cash all of the bills are turned and faced. This may sound nit-picky, but I assure you that this will make your life easier, save you time and most importantly, ensure accuracy when counting. • When a server turns their cash in, they should not give you more than

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Weiss, from page 90 one dollar in loose change. Think about it. They need loose change for their next shift and boy does it take a lot of time counting out 100 pennies, especially when you have to do it a second time because you lost count. (And that’s no fun to do at 3 a.m.) • Make sure your servers are clear on the fact that you are not their bank and they are responsible to turn in exactly what the POS server report says or more. What do I mean by this? If the server report shows that the server is to give you $352.24 and they give you $352.25, I’m not taking the time to give them a penny. It’s more work than it’s worth. Is all this really necessary? Absolutely! Having this system in place ensures everyone on your management team is doing the same thing and best of all it ensures that every penny makes it into your bank account.

vegetarian dishes allowing everyone the treat of a night out. Formal dinner service at restaurants and clubs in the 60’s had a very different look. Then, you would never serve family style outside the home. Today you see it everywhere. Our BHS/H. Weiss team can help you with finding that right blend between nostalgia and the needs of today’s dining public. It’s easy to say that there is less expense accounts for entertaining, partially because of tax codes, but I personally think it is because we want to go home and spend time with our families and doing what we want to do. Thankfully for all of us, that includes eating out. Have a great Fall and remember our BHS/H. Weiss team is here to help with giving your catering service a fresh take and creating signature concepts for your customers.

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Faith Hope Consolo, from page 74 sterdam and Columbus Avenues Leonti, a new Italian spot by up and coming chef Adam Leonti, is opening in what was the Dovetail space on the Upper West Side. Llama San 359 Sixth Ave near Washington Place Chef Erik Ramirez and business partner Juan Correa opening a West Village Nikkei restaurant serving the Japanese-Peruvian cuisine from Japanese immigrants in Peru. Wines will be coastal, with a focus on salinity and minerality. Madame Vo BBQ 104 Second Avenue at the corner of East Sixth Street The husband-and-wife team Yen Vo & Chef Jimmy Ly creators of Madame Vo nearby at 212 E 10th Street now introduce Vietnamese barbecue, where diners use electric infrared tabletop grills similar to those found in Japanese and Korean restaurants- typically a celebratory food in Vietnam. Sushi Inoue Lincoln Center 35 W. 64th Street Chef Shinichi Inoue of Michelinstarred Sushi Inoue in Harlem, is bringing “handcrafted” sushi and omakase to a grand two-floor offshoot.

Momofuku Noodle Bar Time Warner Center at 10 Columbus Circle David Chang will have a fresh take on his downtown classic. Executive chef Tony Kim’s menu will include a new selection of bowls and large-format dishes. Morgenstern’s Finest Ice Cream 88 W. Houston Street Nick Morgenstern’s innovative ice cream parlor on the Lower East Side four years ago was just the beginning. His new flagship is about four times the size featuring five scooping stations versus two and 88 flavors available and a production kitchen in the service of a whole new slew of icecream offerings. Morgenstern aims to “define what it means to serve American ice cream in the 21st century.” Zauo 152 West 24th Street, between 7th and 6th Avenues This Japanese chain by Noriki Takahashi and his sons Kazuhisa and Takuya Sure lets you fish for your dinner using poles from a real boat inside a moat. The catch is then sliced to be served as sushi or grilled or tempurafried. There are 13 locations in Japan.

Dining Anticipation: Hudson Yards The details about the dining roster at The Shops at Hudson Yards continues to emerge...more than 40,000 employees – plus thousands of tourists and residents – will soon have more than two dozen new restaurants to choose from at the mega-development. Buildings in the area start opening this year, most of the restaurants and food halls are expected to open together in March 2019, along with a public garden and the retail; more than 100 shops and restaurants will flood the area in the next couple years. Chef Thomas Keller is opening his own restaurant, tentatively called TAK Room as well as helping to curate 16 others as tenants for the site’s dining spaces on three rising floors. Culinary concepts include fast-casual salad chain Sweetgreen which recently opened on the ground floor of 10 Hudson Yards...as did a Think Coffee across the street. Australian-style coffee shop Bluestone Lane will be on the premises, as will fast-casual, D.C.-based pizza chain &pizza. Of course Danny Meyer’s cult-favorite burger chain Shake Shack will be joining and Mercado Little Spain, a Spanish food hall from José Andrés and the Adrià brothers is to be the “Spanish version of

Eataly” will anchor 10 Hudson Yards. A Food Market run by Citarella Hudson Yards will operate on the second floor with a Citarella wine and liquor store next door. On the fourth floor Belcampo, the organic and ethical meat company from California will open its first restaurant in NYC and Hudson Yards Grill an American casual restaurant by Michael Lomonaco will focus on rotisserie. Momofuku’s David Chang has taken over 5,000-square-feet on the fifth floor of The Shops building for a to-be-named restaurant along with an outpost of Fuku the fast-casual spicy fried chicken sandwich mini-chain. Estiatorio Milos overlooking the vertical shopping mecca at Hudson Yards on the fifth and sixth floors of the Shops, along with an outdoor terrace, and it will serve food similar to the other locations. Prolific pâtissierie Maison Kayser is planting a location in 55 Hudson Yards. Desert shop Milk Bar, the sugary cookie chain that Momofuku runs with Christina Tosi is in talks to open, though the deal is not finalized. Just when you thought you’d crossed every restaurant off your must-try list, our foodie City does not disappoint, with a new crop of spots opening this season to add to your list. Happy Fall and Happy Dining!

some of the biggest culinary stars to Metro New York. Award winning and best selling author Amalai MorenoDamgaard, took center stage with a series of culinary demos at the show. The Guatemala native is a legendary figure in creating understanding and appreciation of Latin cuisine. Noted chef Ricardo Cardona was a big draw as he brought his visionary insight to this year’s World of Latino. Last year’s show also focused on Cuban cuisine. “We sense an on-going fascination towards the potential of Cuba,” Colon noted. So this year we brought back Luis Battle who was very

popular with our guests. Colon and his team have focused on defining the opportunity in the marketplace for major companies including Goya. “The Specialty Food Association completed an interesting study earlier this year. They found their primary specialty food market to be generating some $120 billion per year. To give you perspective, the Latino market for food & beverages expenditures is now projected at $180 to $200 billion,” Colon explained. “There’s huge opportunity here,” concluded Colon. “It’s a huge celebration that focuses on both fun and education.”

World of Latino Cuisine, from page 76 that tortillas now outsell many traditional American hot dog and hamburger buns.” Among the annual event’s goal is to create comfort for companies new to the marketplace. “People have to understand that Latinos consume far more than just rice and beans, we eat everything and we want our show to help you get your share of that marketplace,” Colon continued. “Also there is no expensive barrier to entry that requires the expense of bilingual advertising and marketing or labeling.” Highlighting this year’s education were a pair of much anticipated semi-

nars. Evelyn Brito is currently the writer and executive producer of Bodega Makeover. She hosted Bodega Makeover: A New Opportunity for Bodegueros. Professors from the Rutgers Food Innovation Center presented a Food Safety Certificate Class for Food Handlers. The interactive session allowed time for instructors to answer questions from the audience, and encourage audience participation for exchange of “best practices” advice on successful implementation of these programs in a food-processing environment. Once again, the show brought

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2018

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Chernow, from page 20 able to rescue 700 million pounds of food that would have otherwise gone to waste and deliver it to New Yorkers who need it most. Throughout its anniversary year, City Harvest has hosted several events, including the organization’s signature fall tasting event, BID 2018, which will be held on October 4th. The proceeds of that event will be used to meet a goal of raising enough funds to help feed over 19,000 New Yorkers in need for a year. Earlier this summer, Chernow co-hosted City Harvest’s annual Summer in the City. The event was held at the acclaimed Frank Gehrydesigned, IAC HQ building in New York City and hosted tasting tables from some of the city’s finest chefs and mixologists to help raise funds to provide meals for hungry New Yorkers.

“I like the added benefit of staying fit, but the most important part for me is the element of it being a bit of a moving meditation,” Chernow continued. “The practice keeps me grounded, both literally and figuratively. Some of my best thinking has come from long runs. If I ever feel the need to take a deep breath, I know it’s time for me to go on a run. It has been an amazing salve for the anxiety that I feel in this industry that I am in. I go for a run and I always end feeling much better.” “I’m very excited about City Harvest selecting me as their team captain for the New York City marathon,” Chernow concluded. “It has enabled me to combine two things that are so very important to me City Harvest is a charity centered on food that I could align with from my industry and I love to run.”

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HUB, from page 38 create messaging around your data breach, both focused on restoring faith with internal members of your staff as well as external clients, customer and vendors, as necessary. Once the forensic report comes back, which can take anywhere from five days to five weeks, depending on the scope of the breach, your privacy attorney will determine if personally identifiable information (PII) was exposed, requiring individual and/or regulatory notification. Where individual notification is necessary, organizations could have to comply state privacy laws, dictated by the breached individual’s residence. When this happens, your broker will engage a policyapproved, experienced notification call center to handle the barrage of necessary paperwork. There’s no one size fits all policy when it comes to covering your breach. A robust cyber policy will bring with it resources to help you immediately start to comply with both federal and state regulations. The key to having the right resources is knowing what to do and when to do it. This only comes along with an experienced broker that’s savvy in data breach risk and compliance. While out of pocket costs are minimized when you have a cyber policy, a good insurance broker can help you remediate a data breach even without cyber coverage. This includes connecting you to a privacy attorney who will initiate a forensic investigation under attorneyclient privilege, determining if you need to notify affected individuals and state or federal authorities. Going at a cyber breach alone is a sure way to dig your organization deeper into crisis. Working together with an insurance professional from the first hour of crisis is a sure way to get yourself to the other side of a cyber breach safely – and as intact as possible.

LMT, from page 22 their guests, and just like the procurement partner they have found in us. The Hoxton will be coming to Chicago, Los Angeles, and Portland, Oregon in 2019. You’ll have plenty of opportunities to plan a visit. As we zoom out of New York, the hotels get larger but our commitment to our customers remains the same. We’ve opened numerous properties with the ever-innovative Sydell Group this year, and we’re particularly excited about the brand new Line Hotel in Austin, Texas. Working with Sydell has allowed us to bring in product verticals we previously did not have the opportunity to specify—one of the most exciting being Casa Rovea, the only hospitality-driven, Italian linen company committed to sustainable sourcing. Finally, we want to give a big shoutout to Graduate Hotels—a group committed to bringing a higher level of hospitality to university-cities across the country. They’ve continued to expand, with properties in Lincoln (NE), Iowa City (IA), Charlottesville (VA), and more. Their commitment to thoughtful design allows us to get creative in our curation of equipment and foodservice supplies. If you find yourself in the lobby of the Minneapolis (MN) location any day of the week, you might be offered a build-yourown baked potato or a freeze-yourown Shaved Ice from one of three custom food carts we helped design in partnership with RCP Design. That’s our wrap-up of the coolest hotel restaurants to grace us with their presence this year. This year, you can bet we’re going to meet you in the lobby.

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Playboy Club, from page 18 bibing. Throughout the three levels, guests will find multiple secluded tables to enjoy a night in the extravagant and playful world of Playboy, surrounded by a level of sophistication unseen anywhere. “We are excited to enter the new era of the Playboy brand and introduce the new Playboy Club to New York City and the rest of the world,” says Merchants Hospitality’s Abraham Merchant. “We have created an

electric and epic atmosphere at the Playboy Club. From the music to the luxurious interior, the design to the savory menu, it will be an experience our guests will never forget.” Playboy Club New York’s menu has been created by Nobu Veteran Richie Notar. Notar has developed a menu with “gastronomic attitude” for the Playboy Club with carefully curated dishes that use the absolute best ingredients possible and apply crafted

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skills to mirror the luxurious and exclusive nature of Playboy Club New York. From indulging in light lounge bites to a full course meal, guests are able to enjoy highlight dishes as Yellowfin Tuna with crispy rice, spicy mayo, roasted sesame, Spanish Turbot Meuniere with capers, brown butter and Wagyu Miyazaki Steak with toast, tomato jam, butter. The menu culminates with a series of tempting desserts including the

Playboy Gold Bar with crispies, hazelnut, and cherries. The Playboy Club also features a phenomenal sushi menu created by Tabitha Yeh, Playboy Club’s Executive Chef. Yeh’s Playboy House Roll filled with Toro, Salmon, Caviar, and Crispy Shallots wrapped in cucumber is just one of several creations she has put forth. Yeh is considered a new rising star in the Chef’s world with recent openings in San Francisco and Shanghai. Accompanying the culinary journey, Playboy Club New York’s beverage program is led by seasoned Mixologist Fred Dex. Dex is one of only 236 Master Sommeliers in the World as well as one of the United States’ leading wine, cocktail & beverage consultants and education experts. With a career that spans two decades, Dex has spearheaded the Mixology programs for BLT Restaurant Group, Tao Group, Motorino Pizzeria, Max Brenner Chocolate, The Grand Hyatt NYC, and many more. Dex’s innovative, artful menu is highlighted by signature cocktails such as Careless Whisper, a take on the classic cosmopolitan with Grey Goose Vodka, Combier Pamplemousse, St. Germain, Cranberry and the Q, named after the debonair James Bond character, inspired by the classic martini, with Belvedere Single Estate Rye Vodka, Dolin Dry, Lillet, Sea Salt and Orange Bitters. The cocktail menu is accompanied by an impressive selection of highend spirits, plus a prominent wine and champagne collection curated by Wine Director and Sommelier, Andrew Bell, one of the foremost Sommeliers in the country and CoFounder and President of American Sommelier. Founded 31 years ago, Merchants Hospitality and its Principals have owned, operated, and developed some of the most luxurious destinations in the country and Caribbean.

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Valiant, from page 12 – from scheduling and time management, to payroll processing. It can also improve data accuracy and eliminate miscalculations. 2. Ensuring Regulatory Compliance Ever-changing compliance rules are the impetus for restaurants being vulnerable to fines. Keeping pace with regulations can be a daunting task. Everything from the Fair Labor Standards Act (FLSA), covering child labor, minimum wage, and overtime, to the Affordable Care Act (ACA), to family medical leave, and fair scheduling laws – all these compliance rules have a ripple effect on payroll processing. To ensure compliance, it is essential to maintain accurate employee data. An HCM solution, especially one from a provider with industry experience, can mitigate the risk of labor penalties and fines. 3. Simplifying Audits Audits and lawsuits can cripple your business; especially if you are not prepared to provide the proper reports. Keeping timely and accurate records is crucial when experiencing an audit, employee accusation, or regulatory penalty. Leveraging a central database, HCM solutions offer automatic record keeping functions, tracking everything from employee scheduling to payroll. If and when an audit requires documentation, real-time and historical reports can be easily generated, eliminating administrative time and costs.

provide a powerful dashboard to capture business-critical data and analytics. Tapping into real-time and archived data offers the capability to identify trends, comparing locations, shifts and employee performance. Embracing Change From grab-and-go cafes and fast casual eateries, to five-star, finedining restaurants, today’s fast-

paced restaurant operators cannot afford staffing inefficiencies such as missing payroll deadlines, reacting to regulatory audits and employee challenges, and correcting timeworked recording errors. Labor-intensive businesses require new tools to administer schedules, record-keeping, reporting, payroll, and employee selfservice. HCM solutions like Valiant combined with TimePro can help

effectively manage your most valuable asset – personnel – positively impacting your bottom-line. Valiant’s hospitality solutions feature easy integration with your POS system, calculate meal credits, accurately report on tips and ensure compliance with spread of hours pay, all in one place. Learn more at www.valiant.com/ expertise/hospitality

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Lomonaco, from page 4 Lomonaco has not only participated in culinary evolutions behind the scenes. A former actor, Lomonaco is a natural in front of the camera, and he made a seamless transition from chef to host as the country’s interest in food television blossomed. Beyond his own show, “Michael’s Place,” which aired on the Food Network, Lomonaco was co-host of “Epicurious,” the Discovery Channel’s cooking program, and he’s made the daytime and late-night talk show rounds. But even when the cameras stop rolling, Lomonaco is still sharing and cooking. Currently a visiting distinguished professor at City University’s New York Technical College, Lomonaco participates regularly in cooking demonstrations and charitable food and wine events for organizations like Share our Strength, City Harvest, and the March of Dimes. He’s also a primary founder of the Windows of Hope Family Relief Fund, which has

We are thrilled to honor such a special person,” noted Kurt Keller, Treasurer of the Les Amis d’Escoffier Society of New York. “Michael represents so many of the characteristics that are so special to Les Amis d’Escoffier Society Foundation.” gathered nationwide support. And with the 2006 opening of reimagined steakhouse, Porter House, Lomonaco rejoined the ranks of the New York City restaurant scene he had seen and helped usher into maturity. The Society’s history dates back to 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at The Waldorf-Astoria to discuss the formation of what was to become the nation’s foremost fraternity of dedicated gastronomes,

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Les Amis d’Escoffier Society of New York, Inc. Membership consists of chefs de cuisine, hotel executives, restaurateurs and business executives. Now a major institution in the culinary world, the Society gathers monthly for epicurean dinners, and holds two annual dinners, Le Diner de Printemps (Spring Dinner) and Le Diner d’ Automne (Fall Dinner) to provide opportunities for its members’ delight and edification and also

generate gains in the perfection of the art of fine dining. The latter objective is promoted through the support of culinary education. Between courses during each dinner, leading food and wine professionals comment on each dish and the wine with which it is served. To make the dinners an educational experience for amateurs and professionals alike, food is assessed for its preparation, texture, presentation and service. Observations are made concerning the wine, suitability for the dish with which it was paired, composition, origin and the background of its producers. Haute Cuisine and fine dining, as we know them today, trace their origins to the work of Auguste Escoffier, The Chef of Kings and The King of Chefs. “This year’s honor Michael Lomonaco certainly represents all of the characteristics of our association,” Keller concluded.

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Sederholt, from page 24 the collapse. Only a very few saw the bubble coming precipitated by the bust in the housing markets which triggered a domino effect through out the world. In 2007, the average working stiff felt secure that their house would keep growing in value and that their retirement funds were safe and life was good. By early 2008 the stock markets, retirement funds and other investments had lost almost half their value. Houses were now worth far less than their mortgages and they were “under water”. Foreclosures began to stack up like cord wood as people lost their jobs, savings and homes…. Needless to say, they lost their appetites too. As Bill and I moved onto our entrees, we both agreed that we are seeing similar clouds appearing on the horizon. A high-priced stock market, tons of debt, trade wars developing and a general disconnect amongst the average guy on the street and the

true financial conditions they live in. It’s like watching a hurricane form in the ocean. Consumer debt in the U.S. is now over $13 Trillion and climbing. Credit card debt has hit an all-time high, which some economists blame on unnecessary spending and others claim is a result of stagnant wage growth in the working class. Building student debt, medical expenses and general cost of living, topped with high interest rates make it clear – somethings got to give. Yet, with unemployment at a 17 year low and despite zero wage growth (more on that below) – 85% of blue collar workers feel that their financial future is headed in the right direction. Bill and I found it interesting that this overall sense that things were going well for the average guy was misleading. Real wage growth for the working class was ZERO when adjusted for inflation. To make matters

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worse, it was reported that every single incremental dollar earned by the working class was sucked up paying for health care and insurance. Bloomberg Business News just reported today that the Republicans commissioned a survey to see how Americans felt about their landmark tax cuts and got a rude awakening when the majority of people viewed it negatively because it only benefits corporations and the wealthy while driving the national debt and deficit up by $1.5 Trillion! Families in states like NY, NJ, CT will get slammed because they have lost important deductions that will boost their taxes considerably. The real sticker shock will come in April when many taxpayers find out that they under withheld and now need to write a check to the IRS. By the time dessert came, I asked Bill – “So what will it be? Boom, bust or bubble?”. He looked up and said… “you tell me.”

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Roy Rogers, from page 8

Roy Rogers is a great, historic brand with many fans here in New York, my brother, Harry and I among them,” said Jeff Froccaro. ence on Long Island, Roy Rogers set out to find a strategic partner that knew the market well and had a solid existing organization able to support new restaurants. Burger Brothers, in partnership with Harry Braunstein of Braunstein Turkish LLP, a long-time business partner of the company, has amassed a restaurant empire covering Long Island’s two counties and New York City’s outer boroughs, with 36 Burger King restaurants, three current locations of The Greene Turtle Sports Bar & Grille, and most recently entering into an arrangement to develop Qdoba Mexican Eats. The Froccaros saw adding Roy Rogers to their portfolio as an ideal way to maximize their share of the local restaurant segment. Based in Frederick, Md., Roy Rogers® is a chain of western-themed quick-service restaurants offering broad appeal across multiple dayparts and generations. The company is famous for serving up a “Triple Threat” - three popular main dishes including USDA choice top round roast beef, hand-breaded, fresh fried chicken and great-tasting burgers. Roy Rogers is also known for its famous Fixin’s Bar®, where guests can customize their orders with a variety of fresh produce, condiments and signature sauces. “Roy Rogers is a great, historic brand with many fans here in New York, my brother, Harry and I among them,” said Jeff Froccaro. “That was certainly part of the appeal for us. We also liked the fact that we have our pick of communities in which

to develop, and the knowledge the Plamondons bring to the table, having operated Roy Rogers restaurants themselves for many years. We’re excited to be partnering with them to bring our communities another great dining option.” Roy Rogers is currently celebrating its 50th anniversary with a yearlong campaign featuring Cal Ripken Jr. The legendary Baltimore ballplayer has been treating fans to guest appearances at restaurants, serving as brand spokesperson in live interviews and commercials and lending his name and image to in-store displays, online promotions and marketing materials. During this milestone year, Roy Rogers has also recruited several heavy hitters of its own, appointing Dunkin’ Donuts veteran Jeremy Biser executive vice president and CKE Restaurants veteran Mark Jenkins senior director of marketing. Other system enhancements are in the works, all aimed at strengthening brand value and preparing for further expansion. Roy Rogers Restaurants was founded in 1968, and currently consists of 24 company-owned restaurants and 29 franchise restaurants in six states. “This announcement reveals our concept’s strong growth potential within the Mid-Atlantic and Northeast,” noted Biser. “We are proud to partner with high-quality, sophisticated franchisees such as the Froccaros, and look forward to a great relationship with them and the New York communities their restaurants will serve.”

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