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// NEWS
ACQUISITIONS
Urban Expositions Acquires Restaurant, Food Services Events from Reed Exhibitions & New York State Restaurant Association Urban Expositions has acquired the US restaurant and lodging portfolio from Reed Exhibitions, which includes the Florida Restaurant & Lodging Show, Western Foodservice & Hospitality Expo and Expo Comida Latina.
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s part of the acquisition, Urban has also purchased the International Restaurant & Foodservice Show of New York from the New York State Restaurant Association. This event was managed and produced by Reed Exhibitions. Representing the next step in Urban Expositions’ plans to expand its retail/ restaurant/hospitality portfolio, these new events join the Atlanta-based show management company’s airport concessions holding, Airport Revenue News (ARN), which services the restaurant/food service and retail components of the airport industry. In addition, these shows offer business growth and synergistic opportunities across Urban Expositions’ entire show roster, including wholesale giftware and souvenir events. Urban Expositions will assume ownership immediately although Reed Exhibitions will manage the upcoming Western Foodservice & Hospitality Expo, August 18-20, 2013, and the Florida Restaurant & Lodging Show, September 22-24, 2013. Management will transition to Urban Expositions upon the close of the shows. As part of the acquisition package, members of the Reed show team will join Urban Expositions, relocating to the company’s newest office location in Connecti-
cut. The new Urban Expositions food service teams will be working closely with the executive leadership of the state association sponsors for each respective show, including the New York State Restaurant Association, Florida Restaurant & Lodging Association and California Restaurant Association. “We have been searching for strategic opportunities to grow our retail/hospitality sector and these shows perfectly reflect the profile and development potential we were hoping to find,” explains Doug Miller, President, Urban Expositions. “We are proud to take over the reins from Reed Exhibitions and the New York State Restaurant Association, and look forward to building upon the successful track record that they, along with the Florida Restaurant & Lodging
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Association and California Restaurant Association, have firmly established for these shows. By working closely with many of the veteran team members, as well as the management and members of each state association, we will continue to strengthen and enhance the business and professional growth opportunities these events provide to their exhibitors and attendees.” “Urban Expositions is ideally suited to take over the management of each of these shows,” said Nancy Walsh, Executive Vice President of Reed Exhibitions North America. “They understand the specialized needs of B2B events. Their management has built a solid reputation over the years for its hands-on management style and commitment to customer service - assets that will serve them well in the restaurant/hospitality industry and contribute to the continued growth and success of each of these events. It was important to Reed that the events went to a customer and employee focused organizer.” “The International Restaurant and Foodservice Show of New York was started more than 20 years ago by my father, Fred Sampson, on Long Island at the Nassau Coliseum. The Show grew rapidly and we eventually moved to the Jacob K. Javits Convention Center in
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// NEWS
CHEFS
Long Island’s Bohlsen Restaurant Group Appoints New Executive Chef James McDevitt Bohlsen Restaurant Group appoints James McDevitt as its Corporate Executive Chef. His focus is on group-wide kitchen practices to deliver consistency, efficiency and business growth.
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omplementing the role of the executive chefs, he manages the processes aimed to help them continue to achieve the exemplary cuisine that has become a Bohlsen family signature. McDevitt will work with teams
Bohlsen Restaurant Group appoints James McDevitt as its Corporate Executive Chef.
officials. The son of an Irish-American military father and Japanese mother, McDevitt spent most of his life traveling the globe. Living in Japan, the Philippines and Korea seriously influenced his culinary style. Those early years in the kitchen led him to attend Scottsdale Culinary School in Arizona, where he met his pastry chef-wife Stacey, and began to shape his career. Opening his first restaurant in 1997, Hapa (Hawaiian slang for “half”), in a former pizzeria in Scottsdale, Arizona, McDevitt and his wife built from
continued on page 98 across the group’s seven leading owned and operated Long Island dining concepts including Gold Coast harborfront Prime: An American Kitchen and Bar and Harbor Club at Prime in Huntington; acclaimed by Newsday as #1 on Long Island, the four-star Monsoon: Asian Kitchen and Lounge in Babylon Village; top Zagat-rated Tellers: An American Chophouse and the chic and casual Verace: True Italian in Islip; neighborhood favorite Long Island’s Beachtree in East Islip; and the vibrant H2O: Seafood Grill in Smithtown. Among his honors are “best new chef” by Food & Wine magazine in 1999, a “rising star” by the James Beard Foundation in 2001 and celebrity judge on Bravo TV’s Top Chef. No stranger to top quality dining concepts, he has been the chef and owner of two highly acclaimed restaurants including Hapa in Scottsdale, Arizona and Budo in Napa, California. In recent years on Long Island at Four Food Studio, he had “excellent” reviews. McDevitt joined BRG from NYC’s ESquared Hospitality, a multi-concept, global hospitality management company, where he was Corporate Ex-
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McDevitt’s interest in food developed as a young boy helping his mother to cook and entertain military officials.
ecutive Chef overseeing brands “BLT” Steak, Prime and Burger. On Long Island, he is best known for his five years as Executive Chef for FOUR Restaurant Group where from 2007 he directed the kitchen of its Four Food Studio in Melville and the design, construction and development of TWO Steak & Sushi Den in New Hyde Park. Of his food leadership, New York Times’ Joanne Starkey said, “If Four were rated solely on food, it would receive an excellent rating.” McDevitt’s interest in food developed as a young boy helping his mother to cook and entertain military
Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Contributing Writers Warren Bobrow Wyman Philbrook Noelle Ifshin Andrew Catalano Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com
Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836
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// EVENTS
CHEFS
The Vendy Awards Honors Hurricane Sandy Vendor Heroes with “Most Heroic Vendor Award” Coordinated by the New York City Food Truck Association, Over 50 Vendors Served 350,000+ Meals in Storm’s Aftermath. 2013 Judges Announced: Elettra Wiedemann, Francis Lam, Garrett Oliver, Justin Warner, Lauren Purcell, Pat LaFrieda, and Rachael Fauss.
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he 9th Annual Vendy Awards, New York City’s premier street food competition, recently announced its honorees for Most Heroic Vendor, congratulating over 50 food trucks for their remarkable work serving more than 350,000 hot meals to victims of Hurricane Sandy in the storm’s aftermath and the New York City Food Truck Association (NYCFTA) for coordinating the outreach efforts. When Hurricane Sandy hit, food
trucks were among the first to offer their help and played a vital role in getting food to powerless spots around the city. The NYCFTA quickly organized a grassroots campaign to support food truck vendors in the field, raising over $50,000 in 48 hours through crowd-sourced funds. With additional ongoing support from corporate sponsorships and from the Mayor’s Fund to Advance NYC, the NYCFTA coordinated a strategic food truck outreach efforts, leveraging so-
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cial media and a real-time dispatching service to send over 50 food trucks to 20 distribution locations throughout the city including Lower Manhattan, Red Hook, Coney Island, the Rockaways, Staten Island and Hoboken, NJ. Food truck honorees that participated in the outreach effort include past Vendy Award finalists and winners, current 2013 Rookie of the Year finalists Nuchas and Toum, and Street Vendor Project members Andy’s Italian Ices, Big D’s Grub and Palenque. Past Vendy winners include: Country Boys Food Truck, The Cinnamon Snail, Korilla, Phil’s Steaks, Schnitzel & Things, Solber Pupusas, Souvlaki GR, The Treats Truck and Wafels N Dinges. David Weber, NYCFTA President, will also be recognized for his leadership and coordination efforts. “We are proud to honor over 50 courageous vendors as this year’s Most Heroic Vendor at the Vendy Awards,” said Sean Basinski Director of the Street Vendor Project at the Urban Justice Center. “Their brave and generous work with the New York City Food Truck Association providing food and water to victims of Hurricane Sandy is
a testament to the contributions and selflessness showcased by street vendors everyday. Vendors truly are the heart and soul of New York’s communities.” “Food trucks entrepreneurs are experts in providing hot and tasty food on the go. Being mobile and self-sufficient, food trucks had the capacity to immediately reach and serve the communities that were hardest hit by Sandy,” said David Weber, President of the New York City Food Truck Association. “In addition to honoring the businesses and individuals who spent their days on the ground serving their fellow New Yorkers, this award is really
The 9th Annual Vendy Awards, New York City’s premier street food competition, recently announced its honorees for Most Heroic Vendor, congratulating over 50 food trucks for their remarkable work serving more than 350,000 hot meals to victims of Hurricane Sandy.
a tribute to the many sponsors—including the Mayors Fund to Advance NYC, Jetblue, and the thousands of individuals across the country and throughout the world—who donated the funds that allowed the trucks to continue serving free, hot meals for more than four weeks after Sandy.”
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// INDUSTRY PERSPECTIVE
WITH FRED SAMPSON
Tipping: A Tender Industry Topic This little essay deals with a tender industry topic, tipping. Articles have recently appeared in both the general and industry press dealing with different aspects of the issue. First, should restaurant tipping be abolished? Next, should restaurant tipping be made mandatory? And what is the law as it relates to having mandatory tipping for parties of a certain size?
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s for the first two questions, should restaurant tipping be abolished and should more restaurants institute mandatory tipping, I for one feel that, like previous efforts, it will not happen. My statement is not born of arrogance, nor should it be considered dismissive. Rather, it is based on 50+ years of industry experience and familiarity with the topic. Why is it that whenever tipping is discussed, the emphasis is always on restaurant tipping? A recent survey conducted by Harris Interactive on behalf of CouponCabin illustrates how widespread tipping is, and yet many of those listed there rarely, if ever, receive any attention. The survey includes these service providers: restaurant staff (including waitstaff, takeout coordinator, maître d’), 87 percent; hairstylists, 69 percent; bartenders, 62 percent; taxi (car or limo drivers), 60 percent; valets, 54 percent; bellhops, 52 percent; beauty treatment providers, 41 percent; home delivery (new furniture, appliances), 18 percent; spa treatment providers, 35 percent; and restroom attendants, 22 percent. The survey also reveals the following analysis of restaurant tipping: 30 percent of U.S. adults said they don’t leave a tip when they receive less than average service. Half (50 percent) leave a small tip when they experience subpar service.
Fred G. Sampson,
President of Sampson Consulting, Inc. fredgsampson@juno.com
On the flip side, 51 percent tip solely depending on the service they receive. Twenty-five percent said they don’t tip more when they are at a fine dining establishment.
For some customers the quality of the establishment can be a deciding factor in how much they tip. Sixteen percent of U.S. adults who dine in restaurants tip more when they’re at a fine dining establishment. On the flip side, 51 percent tip solely depending on the service they receive. Twenty-five percent said they don’t tip more when they are at a fine dining establishment and 8 percent don’t dine at such a place.
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Traditional tippers still exist, according to the survey. More than half (51 percent) of U.S. adults typically tip 16 percent or more for average service in a restaurant and nearly one third (32 percent) said they leave between 15 and 22 percent for average service. Fourteen percent said they tip 10 percent for average service. You will note that 51 percent stated it is the quality of the service they think they received that determines the amount of the tip. Simply put, they don’t want management making that determination for them. Some operators have mandatory tipping in place for all guests. There is no doubt in my mind that prior to implementing such a policy the operators reviewed the voluntary tipping habits of their patrons, i.e., charge card sales, house accounts (if they had such), and had discussions with the waitstaff. They also monitored the reactions of their guests. I would recommend that any establishment thinking of converting to a mandatory gratuity policy to first do some type of feasibility study. You don’t
want to find out after the fact that your patrons don’t like it and that’s why they are no longer your patrons. Most guests do not want to surrender the right to tip on the basis of the service they receive; in other words, they don’t want the amount of the tip predetermined by management prior to being served. The last thing they want is to have to ask management to reduce an 18 or 20 percent service charge if the service falls short. Rather, they’ll pay it and probably won’t return. Chances are they also will share their dissatisfaction with their family, friends, and let’s not forget social media and websites hosting reviews. As for mandatory tipping for parties of six, eight, or more, you should see if there are any local laws dealing with this practice and, if so, make guests aware of this policy, preferably on the menu. Calling the authorities when a guest or guests refuse to pay is not the preferred solution. In three cases that I’m familiar with where management did so, they were not successful. The local district attorneys who normally handle such matters ruled that “gratuities are voluntary payments and not subject to a legal remedy.” You may not agree, but that was their conclusion. I might add that in each incident, the press coverage was not helpful to the establishment. I would not be so presumptuous as to say a mandatory gratuity or service charge for à la carte service will never become customary in the United States. I never thought that General Motors would go bankrupt, either. Think about this. The American consumer feels that more and more of his or her rights to choose are being diminished, and a mandatory gratuity or service charge adds to that sense of frustration. And then there is the economy, slowly winding its way back. Remember, timing is everything. Is this the time for change? The decision is yours.
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// NEWS
CHEFS
New York City Chef’s Life Greenlighted For Network Sitcom Is Eddie Huang the new Emeril Lagasse? The blustery New York City chef who runs Baohaus, which serves Taiwanese street food, and released the acclaimed memoir "Fresh Off the Boat" earlier this year, has signed a deal with ABC to turn the book into a sitcom. Unlike Lagasse, who had his own short-lived sitcom in 2000, he won't be starring in it.
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he pilot, about a Chinese family that moves to Orlando in the 1990s, will be written and produced by Nahnatchka Khan of the canceled "Don't Trust the B in Apartment 23." Huang (whose family is Taiwanese) has also signed up to judge an MTV cooking competition series called "Snackdown," a half-hour show with amateur cooks undergoing snack-inspired challenges. No airdate is set yet. Huang is a writer, chef, entrepreneur and TV personality based in New York. He is best known as the chef and owner of Baohaus, a New York City restaurant which has received critical acclaim and coverage from The New York Times, the New York Post, CNN, NBC, CBS, the Village Voice, Town & Country, XXL, The Source, Complex, Entrepreneur, Wall St. Journal and many more media outlets. Eddie won an impressive “$25 and Under” review from The New York Times, “Best Bun 2010” from New York Magazine, “Best Fries” from Timeout magazine 2010 and “Top 10 Eats” from the Village Voice. Additionally, Eddie made the “Chow 13” in 2011 for his use of social media. While other chefs
have stayed in the kitchen, Eddie is as prolific outside as he is inside the kitchen. Starting with his blog, Fresh Off the Boat, for which he won the Village
Huang is a writer, chef, entrepreneur and TV personality based in New York. He is best known as the chef and owner of Baohaus, a New York City restaurant which has received critical acclaim.
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Voice “Best Internet Personality” in 2010, Eddie created his own lane as an outspoken cultural commentator. He has a raw, uncut wit that bridges food with hip-hop, immigration, comedy, politics and downtown New York. He published the book Fresh Off the Boat, a memoir about his life, through Spiegel and Grau, a division of Random House. Eddie also writes a column with Complex magazine titled Blunted in the Walk-In and is a frequent contributor to Eater.com, covering Top Chef Masters and Iron Chef Super Chefs. Eddie travels seamlessly between worlds with an uncanny ability to find stories and champion the issues that need to be heard, with a perspective that guarantees to surprise, entertain and inspire. Huang was born March 1st, 1982 in Washington, D.C., to immigrant parents from Taiwan, his ancestral home is located in Hunan, China. He was raised in Orlando, Florida, where his father managed a successful group of steak and seafood restaurants. Huang identified with African-American culture, especially hip-hop, at a young age. He attended The University of
Pittsburgh, Rollins College and graduated with a B.A. He earned a J.D. from Cardozo School of Law (Yeshiva University.) Not long after graduating from law school, Huang decided for a career change. After being laid off from a New York law firm, Huang worked as a stand-up comic. He was interested in food as he had grown up watching his mother cook at home. He learned management from his father, who also opened restaurants. In December 2009, he opened BaoHaus, a Taiwanese bun shop, on the Lower East Side of New York. In July 2011, he relocated his first shop to 238 East 14th Street in East Village with an expanded menu. Another restaurant, Xiao Ye, was less successful and closed after controversy over its sales of Four Loko. Fresh Off the Boat was released in early 2013, with Publisher's Weekly noting: "Brash, leading-edge, and unapologetically hip, Huang reconfigures the popular foodie memoir into something worthwhile and very memorable." Publisher's Weekly Fresh Off the Boat hit the NY Times Bestseller list at #33 its first week. He hosted Cheap Bites on the Cooking Channel at the end of 2011 and also appeared on several episodes of Unique Eats before leaving the Cooking Channel for Vice where he hosts a recurring segment, also called "Fresh Off the Boat." Also in 2012, Huang was named a 2013 TED Fellow. Yet he later had his TED fellowship revoked for not attending every event on their 12 to 15 hours a day, for seven days, schedule. He went on to compare TED to a "Scientology summer camp." In 2011 he made the Chow 13 and was voted one of the 101 People You Must Meet in 2011 by Town and Country magazine.
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// EVENTS
METRO NEW YORK FOODSERVICE EVENTS
"Javits Is Cooking" Set To Explore Six Key Taste Trends In Foodservice Look for a brand new look and feel to the upcoming International Hotel Motel and Restaurant Show at the Javits Center in New York this November.
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ith the backdrop of a newly renovated and rechristened Javits facility, show manager Phil Robinson has unveiled plans to recharge the 98th annual IHMRS which will run Saturday, November 9, through Tuesday, November 12, 2013, at New York City’s Jacob K. Javits Convention Center. “This year's show will launch our new approach to creating a uniquely New York experience,” noted Robinson. “We have identified six key themes that will enable restaurateurs and food service operators to come away from the show with an-
swers that they can put to work immediately to make them more profitable." "From our Locally Sourced pavilion to our Grab N' Go and Gluten Free concepts, the goal is to create a program of cooking demonstrations, the chance to learn from specialists and network with fellow restaurateurs and even meet a celebrity signing their latest book," Robinson continued. In addition, the show will feature pavilions dedicated to Baking, Yogurt, and Mix & Mock (beverages/ cocktails). "This new approach will enable the show exhibitor to maximize their trade show expenditure
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by laser focusing their resources on their priority products for each of the six key themes that we have identified," Robinson added. "With
everything from the Cronut to Greek yogurt and issues including the replacement of room service at local hotels, our goal was to create a new level of access for our exhibitors and attendees." A recent New York Times article highlighted the restaurant sector’s changing breadbasket. It launched what has become a hotly contested debate to bake in house or buy premade? So the IHMRS, with the help of manufacturers, brokers, and distributors the show will bring the debate to the show floor with a special ‘JAVITS IS COOKING' Baking Pavilion at IHMRS. There will be an on-going discussion of the pros and cons of outsourcing baked goods; whether it be bread or pastry, versus committing the capital to employ an in-house professional to create signature baked goods. The Gluten free trend continues to grow. For hotel, motel and restaurant operators, the challenge is to incorporate gluten free dishes
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// NEWS
RELIEF
Jericho NY-based Elara Foodservice Disposables Helping Change Hunger Statistics with One Case/One Meal Hunger Relief Program Every day, tens of millions of men, women and children throughout America struggle with hunger. Hunger doesn’t just affect individuals and neighborhoods that one might think.
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any are hard working adults and seniors who can’t make ends meet and are forced to miss meals. What would you do if faced with the choice between paying for food or paying for medication? Feeding your family or making a mortgage payment? And hunger in children is more than just about meals. It’s about their future. Studies suggest that children who are hungry do not do as well academically and are more likely to live in poverty as adults. This ultimately impacts every single one of us. There are many great organizations and individuals on the front lines of this battle. By supporting them, we can provide food and resources to people and families struggling with hunger. Elara, a Jericho, NY-based manufacturer of disposable gloves, bags, aprons and related single use products offers a hunger relief solution with their signature One Case • One Meal program. Elara’s relief program is providing meals in partnership with local food banks to people struggling with hunger. “With more than 49 million individuals suffering from hunger in our country, it’s critical that we tackle the hunger problem. In supplying a meal to someone in need for every case of Elara’s products purchased, Elara has teamed with Long
With more than 49 million individuals suffering from hunger in our country, it’s critical that we tackle the hunger problem. In supplying a meal to someone in need for every case of Elara’s products purchased, DiCarlo and Elara are raising the bar for the foodservice industry.
Island based foodservice distributor DiCarlo Foods to raise the bar for the foodservice industry. Our employees are ecstatic that we are making a difference in our hunger relief efforts, and our customers have demonstrated deep support of Elara’s One Case * One Meal program, helping to drive further product sales. We look forward to continuing
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to deliver new, innovative approaches to tackling the hunger problem together with Elara.” –Vincent DiCarlo Jr., Vice President of Marketing & Purchasing, DiCarlo Food Service. For each case of Elara products purchased, Elara provides a meal to an individual at risk of going hungry. Elara team members and their families also
participate in a variety of other hunger relief activities, as well, including volunteering at local food banks, holding food drives and educating our community on issues and solutions related to hunger. The company has already donated more than 300,00 meals to those suffering from hunger. Total Food sat down with Elara’s founder, Dan Grinberg, to talk more about Elara and their One Case • One Meal program. How did Elara get into the food service disposables industry? In 1990 I joined Island Poly, a family business established by my father. In 1992 I created the FoodHandler brand line of disposable gloves, aprons, poly bags and related disposables. FoodHandler became the company’s new growth engine, so much so that the company name was changed to FoodHandler Inc. in 2000. From there, the company’s revenues grew twenty-fold before it was acquired by a group of private equity buyers. In 2010 I rejoined with a group of my former colleagues from FoodHandler and established Elara Foodservice Disposables as a social-mission driven producer of foodservice disposables. What makes Elara different from its competitors? The fact that Elara is providing a solution to a critical social issue—hunger relief—is an important point of differentiation. Elara’s One Case • One Meal program allows our customers to be a part of the solution as well. As for our products, we are focused on developing new products and materials that solve a variety of operator needs. For example, our Digifit elastipolymer gloves are a lower cost alternative to vinyl gloves, saving
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// NEWS
INNOVATIONS
SternoCandleLamp Announces New Ways For Food Service Ops To Better Control Their Environments SternoCandleLamp has introduced three new products that help professional foodservice operations control food quality and décor, two important factors in a food business’ success.
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he company, formed when Sterno and Candle Lamp came together, has just announced the portable butane 15,000 BTU output stove, Lumina FX2, and WindGuard™ Fold-Away Stainless Steel Chafer. “SternoCandleLamp’s driving force
is developing and bringing to market new products and services that help foodservice industry professionals deliver exceptional results to their guests,” said Mike Pacharis, SternoCandleLamp Vice President of Marketing. “SternoCandleLamp’s newest products provide foodservice indus-
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try professionals greater control over food quality and décor.” “Working outdoors is often very difficult for caterers. There’s the wind to contend with, which can affect food temperature and therefore, how the meal turns out, and sometimes you’re in a place that’s remote or has no pow-
er, or other inconveniences,” added Thad Smith, communications manager and executive chef, and former culinary expert. “Our new portable butane stove can be used just about anywhere, anytime, and it provides great flame range for any application. With our two companies’ combined 149 years in the food service business, it’s a no-brainer.” The stove is designed with a windblock attachment for outdoor cooking, which cuts off breezes and wind that can affect meal quality. It also eliminates the need for unsightly foil wrappings, a safety risk when food can’t vent. Other features include piezo electronic ignition with a safety
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// Q&A Timothy Rooney Jr. Empire City Casino At Yonkers Raceway in Yonkers, NY
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hen Yonkers Raceway fell on hard times, the Rooney family came up with the idea to add a casino, as it had been doing in Pittsburgh and other places. In the beginning, the family didn’t focus too much on food and beverage, knowing that most of the people coming to the Empire City Casino were there just for
the gaming. But over time, the enterprise realized it had to step it up a bit, growing from a food court to dinners becoming an actual part of the experience people came for. This year the casino hooked up with famed chef Alain Ducasse, whose Ducasse Studios is now consulting on the casino’s new restaurant, Pinch, the first restaurant to come out of Ducasse’s new restau-
rant business. Tim Rooney comments on the history of his family’s venture.
How did this all come about? It actually goes all the way back to my great-grandfather, who was a professional horse player – a very successful horse player! That’s how he supported himself and the Pittsburgh Steelers,
in the morning and go home for lunch or come in the afternoon and go home for dinner. So we didn't want to build out the restaurants to a full extent at that point. Then we started thinking about adding amenities to make people stay longer and the restaurant idea just blossomed. We thought, why not engage a respected chef to create
This year the casino hooked up with famed chef Alain Ducasse, whose Ducasse Studios is now consulting on the casino’s new restaurant, Pinch, the first restaurant to come out of Ducasse’s new restaurant business. Tim Rooney comments on the history of his family’s venture.
Members of the media received a personalized tour of the long-awaited 66,000 square foot expansion at Empire City Casino. Timothy J. Rooney, Jr., General Counsel at Empire City hosted the tour of the expansion highlighting the iconic new casino entrance featuring a porte-cochere sculptural covered entrance, the largest ‘window’ in the Northeast, a 300 foot long and 27 foot high depiction of the New York City skyline made entirely of nails, a new gaming floor with nearly 700 slot machines, and a sneak peak of two soon-to-be-completed new restaurants.
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when he bought them in 1933. We had involvement in the managing of a track or two in Ohio, in the Philadelphia area, including the Pontage Town Club, which the family still owns and which we purchased the year before we purchased Yonkers. And that’s how we got into the harness business. But, as you know, the racing business has been in decline for some time and we needed another way to make money. Enter the casino. That kept us busy for a while. But then we began to think about how we could expand.
How did the restaurant idea with Ducasse Studios evolve? When we opened the Empire City Casino in 2006, we were mostly getting “locals,” you know, people who come
a four-star restaurant that would bring new customers to the casino. Ducasse Studios has over 50 restaurants worldwide, and Alain is one of the most highly decorated chefs as measured by Michelin stars awarded. So he obviously brings a whole skill set that we couldn't even imagine being able to bring here.
But how were you able to meld your family’s business background with gourmet dining? We wanted to change our image from a racetrack you went to in Yonkers to a place with four-star dining – a place that attracted Westchester, Fairfield County. We knew we were competing with Foxwoods and the Mohegan Sun and we thought if we added a great
dining experience to our casino experience, we might open ourselves up to a whole new population. But obviously the majority of profit you create is the ability to keep people at tables and keep them gambling.
Is the object to have people to take a certain amount of time to eat? Are you looking to get them off the floor to eat, and then to still be coming back? Yes. We wanted to create beautiful unique spaces that would provide a level of service that would make it an attraction to all kinds of customers so that you pull customers in who weren't necessarily coming just to the casino but try to create new customers on the casino floor by bringing them into the restaurants. We thought a nice meal would add to the amenities.
What kind of restaurant did you start out with? The Irish pub was an easy choice. We
The Irish pub was an easy choice. We created a beautiful, traditional-looking Irish pub with a sports bar. And the facade we wanted was loosely based upon my great-grandfather's bar in Pittsburgh, since it carried his name. created a beautiful, traditional-looking Irish pub with a sports bar. And the facade we wanted was loosely based upon my great-grandfather's bar in Pittsburgh, since it carried his name.
What kind of restaurant are you working with Ducasse Studios on? We wanted to give Manhattanites a real reason to come to the suburbs. You know they don’t always want to! So we worked with the firm of Roman
and Williams, interior designers of the Ace and Standard hotels in New York City, and Richard H. Lewis Architect project architects for Balthazar and Minetta Tavern in New York. The interior design is nostalgic and was inspired by 1950s classic vintage diners and the 1955 Bisiluro Damolnar Le Mans racecar. The "diner-like" convivial 245-seat, premium casual restaurant is open for lunch and dinner daily. We have a floating, glass-enclosed keg room suspended over the open kitchen overlooking the raw bar and pastry counter, a 15-foot powder coat red tap wall with 100 beer faucets at the main bar and six booths equipped with one-of-a-kind custom designed and fabricated self-pour tableside tap dispensing systems which allow guests to serve themselves.
How are customers liking it?
Tim Rooney Jr. (2nd from L) gathered with state and local officials at Empire City Casino at Yonkers Raceway to break ground on the $40 Million expansion that is expected to produce more than 200 new construction jobs and 100 permanent jobs at Yonkers’ largest employer and New York's most successful racino.
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So far we’re doing great! One of our favorite parts is our dessert menu, which is put together by executive pastry chef Tamber Weiersheuser, formerly of Alain Ducasse’s Mix in Las Vegas at The hotel at Mandalay Bay, and it features contemporary interpretations of American classics. The menu will evolve throughout the seasons but will continuously include signatures
like S’mores, Raspberry Sundae, Apple Tart Tatin served with crème fraîche, and Warm Chocolate Cake topped with pistachio ice cream. In addition, overseen by a certified cicerone, Pinch boasts a significant beer program with 100 New York beers on tap, 25 large format beers including limited releases (available seasonally and in small batches) including beers exclusively brewed for Pinch. Other beer offerings include “pour your own” beer taps fixed to a handful of tables and a “growler shop” near the entrance which allows guests to take home a daily selection of eight featured beers on tap. We also have a selective, dynamic 80-bottle wine list curated by the beverage director of DS that is comprised mostly of American wines from New York and California (75%), as well as France. How could anyone not love it?
So you're not in the harness business anymore. Not true. Current legislation requires us to keep harness racing to keep our casino business going. So we're not anticipating any changes there. We've got it; it's a big piece of property, over 97 acres. So we don't need the 12 acres in the middle of it with the racetrack on it for anything else at this point. It's not preventing us from doing anything on the property that we wanted to do. It’s adding to everything we do! You have to carve out an edge to keep the customer coming back. If you provide people with good customer experiences and good customer service, the types of amenities they like – in this case, of course, food and beverage -- then it's a winning recipe.
28 • September 2013 • Total Food Service • www.totalfood.com
// FOOD SAFETY
WITH NOELLE IFSHIN
Location, Location, Location... Everyone has heard the expression: “Location, Location, Location.” A restaurant's site selection is as crucial to its success as great food and service. However, many restaurants that open in “great locations”, fail because they don’t adjust their business model to the particularities of that location.
C
hoosing a location involves more than picking a place and signing a lease. Your location selection will influence many parts of your business plans and operations. It is highly recommended to work with a licensed real estate broker who knows your local
Noelle Ifshin, President & CEO, 4Q Consulting New York, NY n o e l l e @ 4 Q C o n s u l t .c o m
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market. They will best be able to guide you to appropriate properties, and to negotiate the best possible deal on your behalf; be patient as this process takes time. If you already have a certain location in mind, you shouldn’t become too attached until you know it meets your needs. Before you create a business plan, write a menu, or dash off to the bank to apply for a loan, here are 4 essential elements of a location to consider: Population Base/ Demographics – There needs to be enough people who live or work in, or pass through, the area on a regular basis to keep your restaurant busy. The population base
continued on page 98
// PASTRY CHEF OF THE MONTH
PRESENTED BY
Jin Caldwell, Chocolatier & Owner of JinJu Chocolates
W
ho doesn’t love chocolate? But the business of making award-winning confections isn’t always easy, and Jin Caldwell, chocolatier and owner of JinJu Chocolates, knows that. Jin, a former chocolatier for Mars Incorporated, and pastry chef for Wynn-Las Vegas and the Bellagio Hotel and a graduate of Le Cordon Blue Culinary School, is known worldwide for her flavors as distinct as sea salt and honeycomb. She’s also recently branched out into edible jewelry for special occasions. What makes your chocolate different from others’? We make everything in very small batches, a few pounds at a time, instead of 20 or 100 pounds, the way many chocolatiers make their product. Everything is hand-touched, hand-airbrushed into molds and hand-shelled. We hand-pipe the product. We make our chocolate daily so the customers actually get the best. You’re known for your work as a pastry chef. How does that dovetail with your chocolates? For many years I was a pastry chef at many fine hotels and restaurants. Today I actually partner with one of the local hotels here, the Aliante Resort. They have a very upscale steak house, and they are carrying my chocolates in their dessert menu – an assortment of
Jin Caldwell, Master Chocolatier, awardwinning Pastry Chef and founder of JinJu Chocolates, is a native of Korea who, as a young passionate culinary graduate sought a place to channel her creativity. Jin’s chocolate journey began under the guidance of some of the world’s top Pastry Chef’s in Las Vegas.
artisan truffles. They get a little menu of these, a little piece of patisserie or a little chocolate at the end of the meal. When people order coffee or after-dinner drinks, they actually can choose to order that instead of dessert. Customers like the idea a lot because it's little bite-sized desserts, and they get to have seven to eight different flavors, instead of having one piece of cheesecake. Can you tell me about some of the
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many awards you’ve won? In 2007, I was invited to be one of 12 team captains selected for a prestigious national pastry team championship. My three-person “Team Caldwell” was also the first all-female pastry team to ever compete at this high level of culinary expertise. Team Caldwell trained intensively for this two-day, 13-hour competition based on the theme of country songs. According to competition rules, teams were required to produce plated desserts, chocolate entremets, bombe glace, three different chocolate confections, three petits gateaux, one sugar showpiece, one chocolate showpiece and a pastillage piece. In 2003, I won the grand championship of the American Culinary Federation Culinary Challenge, with two "gold" and one "silver" medals. I also represented the United States at the 2006 World Ice Cream Cup in Rimini, Italy, where my chocolate-raspberry ice cream cake was judged to be among the world's best. What’s ahead for JinJu Chocolates? We’re going to continue using a lot of savory ingredients like flavored sea salt and different types of herbs and spices. A lot of chefs now like to use savory ingredients like bacon, olive oil, truffle oil. So I think the trend is going to continue in the year 2014. And what’s ahead for the chocolate industry?
There are so many food shows now on TV. There is such interest in food. Because of this, a lot of people now obviously show interest in the culinary industry. Chocolate is a really growing segment. Every year we are growing. Today a lot of culinary schools offer special courses and even just specialize in chocolate. I believe just chocolate segments in the culinary institution will grow every year.
We’re going to continue using a lot of savory ingredients like flavored sea salt and different types of herbs and spices. A lot of chefs now like to use savory ingredients like bacon, olive oil, truffle oil.
Tell me about your new jewelry line. That's something that I created for a VIP event at one of the clubs here. They asked me to create something edible, like jewelry. So we ended up displaying this whole room with chocolate necklaces, earrings, and everything we could imagine and it turned out to be just great, an item to add onto my line. And it’s really caught on. Now people order it as a baby shower or wedding gift. It’s a really fun item. How many times do people get a chocolate necklace as a gift!
31 • September 2013 • Total Food Service • www.totalfood.com
// NEWS
EVENTS
MAFSI Sets Slate Of Industry Award Winner For Annual Golf Gala Metro New York's equipment and supply representative community who compete on a daily basis will take a break from their daily battles on the street to honor a trio of industry leaders. On September 17th at Rock Springs Golf and Country Club in West Orange, NJ, the MAFSI Golf and Dinner Awards ceremony will take center stage.
M
AFSI's Metro New York Chapter is set to fete Manhattan's Roger and Sons as its dealer of the year. Gary Jacobs and Bob Doland of Jacobs Doland Beer are slated to be honored with the reps' industry Person(s) of the Year. MAFSI'S Lifetime Achieve-
ment Award will be presented to the legendary Joe Lehr of Glissen Chemical. The event marks the culmination of hard work by Frank Doyle and his tournament committee for their considerable time invested to research venues, dates and facility coordination. Doyle's golf committee was co-chaired by Jon
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Bowerman of Performance and Pecinka Ferri's Ed Pecinka and assisted by Jason Butler of BSE Marketing and Mike Klatman of TD. "This was an annual event meant to bring the local Metropolitan New York food service equipment and supply industry together in a friendly and casual
atmosphere to honor our colleagues," explained golf chair Frank Doyle. When the financial crisis hit in 2009, we felt it not appropriate to solicit marketing funds, time, etc…from our Principals, dealers, etc…After a four year hiatus, we decided it was a tradition that is important in recognizing our best and brightest, a wonderful social opportunity, and a lot of fun. We all work hardsometimes we need to play too. It is a tradition that started over 12 years ago and we did not want it to simply slip away. "This is also a tremendous chance for the Principals represented by MAFSI reps to get a chance to thank our local customers for all their support," Doyle added. Jeff Hessel of BSE Marketing noted: "The choice of Roger and Sons as dealer of the year, Carl, Anthony and Joe have shown our industry so much, they have
proven that family can work together for the greater good, an ‘old line family name’ can change with the times and prosper. Most importantly, they have shown that it is not impossible to be successful, humble and gentlemen all at the same time. These three guys work so hard and I could not have more respect for the success they have achieved,” The Long Island based rep continued. “The history of both Bob Doland and Gary Jacobs speaks for itself,” Doyle explained. They have supported a lot of the Principals we represent specifying these brands in projects all over the world. "The product knowledge that both Bob and Gary have is enormous,” added Bowerman. “They educate customers every day on what is best for their application and why. True professionals in food service commercial equipment and consulting Bob and Gary have helped our Principals with new product technology and improvements to make it better,” commented Ed Pecinka. "They always find a solution to a problem. They partner with the brands they specify and make the relationship good for everyone in-
volved. The exposure the brands we represent get worldwide publicity has been extremely rewarding for MAFSI," Doyle concluded. "The success of Jacobs-Doland-Beer is a testament to the fortitude, hard work, dedication, vision and willingness of three people to ‘always do the right thing for the right reasons’ whether it be towards a rep, dealer, client or fellow competitor," Hessel explained. Each one of the three principles holds a place in my heart for different reasons, with the commonality being respect, admiration and amazement of accomplishment." The Joe Lehr/Glissen Chemical reads like a Great American Novel. The firm has been in business as a manufacturer serving only commercial foodservice since 1930. Joe came into his mother and father's small manufacturing com-
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pany as a teen, left for a short time and came back in his early 20's as a full-time salesperson/sales manager playing a major role in building the company's growth throughout the eastern half of the US. Joe worked with reps in New England, New York, PA/Ohio, the MidAtlantic, and other markets to build Glissen's brand and business. "Joe has been an ardent supporter of reps and their value in the supply chain for over 50 years,” Doyle said. He is the consummate "loyal factory" trying at all costs to retain, train, and develop his reps as lifetime channel partners through relationships he looks at as long term bonds. He is not shy about admitting a good rep is a key to market development and retention in our industry. His enduring support for reps, his longevity and success, and the widespread respect he has earned made him an obvious candidate for our Lifetime Achievement Award." MAFSI is a 63 year-old, professional trade association comprised of 270+ independent sales agencies and 220+ manufacturers of commercial foodservice equipment, supplies, tabletop and
furniture. The organization's primary member is the factory sales’ representative agency whose role is to professionally market foodservice equipment, supplies, tabletop and furniture for their manufacturers, on a wholesale basis, and serve as the local factory branch office for the dealer and operator communities. More than 80% of the brand names the foodservice industry buys are marketed through MAFSI reps. The group strongly believes that the independent representative is more closely in touch with market trends affecting dealers, consultants, service agents and endusers than any other segment in our industry’s various distribution channels. They truly are the windows to the marketplace. “The MAFSI rep is a specialist that the dealer and consultant rely upon as they execute their work," added chapter president Rob McKeown "We support both and we also advocate customer issues with their manufacturers and dealers to ensure that the operator is receiving exactly what they are demanding."
// INSURANCE
FIORITO ON INSURANCE
Guard Your Restaurant Against Wage and Hour Lawsuits According to industry reports, wage and hour lawsuits have become a major cause of concern for businesses. Wage and hour claims occur when an employee accuses his or her employer of failing to pay overtime wages. Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com
process • Inconsistencies in state and federal labor laws • Protecting your business It's essential for every business, particularly small or mid-sized businesses that may not have an
in finding a policy that provides the coverage you need. Many insurance carriers specifically exclude wage and hour claims in EPL insurance, while others may insist that coverage for loss is barred in cases of wage and hour claims due to the Fair Labor Standards Act, which pre-
S
uccessful restaurants understand the importance of evaluating and updating their menus based on season, consumer appetites, and simply to stay current; however, what a successful restaurant also needs to understand is the importance of treating the ‘behind the scenes’ factors of their operations in a similar fashion. Data from the Annual Workplace Class Action Litigation Report shows that wage and hour lawsuits have surpassed every other form of workplace class actions in recent years. Why are wage and hour lawsuits increasing? According to Law360, a legal news website, the rise in wage and hour lawsuits can be attributed to four main factors: • An increase in employees working from remote locations due to new technology • Large potential for restitution and attorneys' fees • An easy class certification
Data from the Annual Workplace Class Action Litigation Report shows that wage and hour lawsuits have surpassed every other form of workplace class actions in recent years. in-house legal team, to make sure they are covered in the case of a wage and hour lawsuit. Employment practices liability insurance can greatly reduce your exposure if you get the right coverage. Check with your insurance broker to confirm your coverage and receive help
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cludes coverage in the case of "alleged violations of the Fair Labor Standards Act ... or any similar federal, state or local statute. These days we feel fortunate to receive a sub-limit of coverage for wage and hour claims under the EPL policies we have written for our clients, and if we do, typically it
will only apply to legal costs, not actual settlement amounts. Avoiding wage and hour lawsuits In addition to making sure your business is covered for wage and hour lawsuits, it's important to ensure you're following smart business practices that will reduce the potential for claims. Evaluate your Policies & Procedures Creating a clear framework for your overtime operations will cut down on confusion and opportunities for wage and hour claims to arise. It might also be wise to have a third party perform an audit of your business in order to see if you're following proper procedures. Classify your Employees An error in employee classification can lead to wage and hour claims and result in IRS audits and penalties. Businesses must: • Differentiate between independent contractors and employees • Designate employees as either exempt or non-exempt. If an employee is exempt, that means their wages do not have to meet federal regulations for either salary or overtime. However,
business
owners
must
prove that an exempt employee meets a number of specific criteria in order to assign them this status. State Regulation. Businesses must also take state regulations into account. In addition to federal law, standards regarding overtime wages can differ from state to state. For example, a state may have a higher level of minimum wage than Federal law. In most cases, an employer must pay whichever rate is higher. Wage and hour claims can stem from numerous situations, such as: • Overtime • Minimum wage • Meal and rest periods
• Training time and travel
In addition to making sure your business is covered for wage and hour lawsuits, it's important to ensure you're following smart business practices that will reduce the potential for claims.
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Make it a priority to educate your staff about proper regulations and reporting methods. If employees have been briefed on policies regarding wages and hours, it will result in less confusion and fewer opportunities for claims. Finally, encourage your employee to take their questions and concerns regarding wage and hour issues to a member of your senior management team. It's better to have an open dialogue with employees before their concerns turn into formal grievances and litigation. Not only will this cut
down on possible legal costs, but it will result in a better working environment. Robert Fiorito, serves as Vice President, HUB International Northeast where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and 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
// MEET THE NEWSMAKER
Spencer Rubin, Founder of Melt Shop in NYC
A
t just 25 years old, Spencer Rubin first brought elevated grilled cheese to the Midtown masses with the opening of Melt Shop and quickly gained a large and loyal following with artisanal sandwiches such as “The Dirty” (pepperjack, muenster, pickled jalapenos, and potato chips as a crunchy filling), “The Award Winner” (cheddar, blue cheese, maple bacon and cranberry jam) and “Buttermilk Fried Chicken” (pepperjack cheese, crispy chicken tenders, and creamy red cabbage slaw), in addition to a handful of creative sides like tater tots with addictive Melt Sauce, refreshing arugula salad, and, of course, warming tomato soup. Additionally, Melt Shop won first place at “The Big Cheesy”–a citywide grilled cheese competition– two years in a row (2012, 2013). This past October, Spencer expanded the brand in opening a second, larger location in Manhattan’s NoMad neighborhood. Creating relationships with likeminded food world entrepreneurs and giving them a space to sell their wares, he’s partnered with friends at Montauk Brewing Co. to exclusively pour their seasonal beers, he sources Melt Shop’s bread from New York City artisan bakery, Orwasher’s, and offers dessert in the form of ice cream sandwiches from Melt Bakery. Spencer is currently in the process of opening an even larger location in
Midtown this Fall, and continues to seek out young, equally ambitious food world entrepreneurs to forge a new generation of food artisans and businesses. Tell us a little about yourself, what’s your background in foodservice and where did you study? My obsession with food started at a young age. I started cooking with my family early on… and the rest was kind of history! At the age of 8, I had already decided I wanted to be in the restaurant business and I got the en-
Take care of your employees. They are the most important part of your business. trepreneurial itch around the same time. I combined my two passions and decided (by the time I was 10) that I wanted to be a restaurateur. In 2004, I attended The Hotel School at Cornell University. My experience has been all over the map from working in the kitchens of small restaurants, to full service dining, to restaurant development and construction. I tailored my experiences to prepare myself to open my own place… and was fortunate enough to get the opportunity. Spencer started his restaurant career at a young age cooking in his parents kitchen. He always had a passion for food and it was clear he would be in the restaurant business in some capacity one day. Spencer worked through a number of positions starting out as a prep cook for a special events company at the age of 14. Now, Spencer is venturing out on his own with the support of a team of veterans to launch what will be the planet's best grilled cheese restaurant, Melt Shop.
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How many locations do you have and are you looking to expand throughout NYC or maybe into NJ and CT? When coming up with the idea for Melt Shop, we decided we wanted to
take the most unforgettable classic sandwich—the grilled cheese—and elevate it. We are a scratch kitchen making almost everything by hand, in-house. We take our homemade, comfort food-inspired ingredients, and combine them with high quality cheeses, meats, and handmade artisan breads, to make the best grilled cheese sandwiches you can find. We have two locations open now and have a third on the way. We are looking to expand aggressively in the tri-state area over the next couple of years.
at the end of the month). We use La Colombe Coffee, Beer from Montauk Brewing Company, Melt Bakery Ice Cream Sandwiches, Pat La Frieda Meats, with more cool vendors to come.
What where you looking for in terms of real estate space for the shops? 1000-1500 sq. ft. We are looking for good real estate opportunities that fit with our brand’s image.
Is this your first foodservice establishment? What have been some of the ups and downs that you’ve come across? This is definitely my first venture… this industry is a total roller coaster and definitely puts every individual to the test. I think in our two years in
Sometimes you just can’t go wrong with American classics like Grilled Cheese, especially with an artisanal approach that is under $10 bucks. What was the strategy behind pricing? The pricing is the hardest part. We try our best to keep prices as low as possible, but our products take a lot of work to make and good bread and good cheese is not cheap! The strategy was to create a variety of options at different price points and complexity levels to try and make our products accessible to all. Who’s supplying your cheeses and other specialty items? We use cheeses from Roth Kase, Emmi, Widmers Cheese Cellars, Vermont Butter and Creamery, and are working on sourcing some other great cheeses to add to our selection (I have a trip planned to visit 20 different cheese producers in Wisconsin
What type of equipment can be found in the kitchen at a Melt Shop? Did you work with any local NY dealers? Normal kitchen equipment, gas ranges, convection oven, flat top griddles, etc…My favorite tool is our fancy butter roller for making our bread golden brown.
there’s no better feeling.
When coming up with the idea for Melt Shop, we decided we wanted to take the most unforgettable classic sandwich—the grilled cheese—and elevate it. the business, I have seen almost everything...and I am sure if you speak to some vets in the business, they’d say I have seen almost nothing. The food and people will always keep me going, the good days are just too damn good. I am always at my happiest when I see a satisfied customer…
Your successes led you to receive a Forbes “30 Under 30” accolade in the Food and Wine category! Did that open up new doors for you? This was a great accomplishment for me and Melt Shop. I think it helped establish our brand as a true player in the food world and no longer a mom and pop shop. There were some heavy hitters out there and I am just thrilled we got the recognition for it. Do you offer patrons any type of beer or wine? If so, do you use local breweries? We use Montauk Brewing Company and we sell $2 PBR’s at our Chelsea location all day, every day. Where do you see the Melt Shop 5 years from now? Any plans to offer franchises? No plans on franchising yet. In the next five years, I want 50 stores that sell the highest quality products. We want to create a new fast casual brand based on homemade, high quality product. What advice would you offer other young foodservice professionals trying to create their own brand in this challenging industry? Make sure you partner with the right people. These people should buy into the same standards and vision that you have. Take care of your employees. They are the most important part of your business. Make sure food quality is always at the forefront of your operation.
Grilled cheese is the ultimate comfort food. Spencer set up Melt Shop for the sole purpose of serving the most delicious grilled cheese on the planet. Melt Shop caters to the kid inside everyone by serving a few childhood classics, while also appealing to the mature palette with sophisticated variations on the world's most famous sandwich.
37 • September 2013 • Total Food Service • www.totalfood.com
// FOOD SAFETY
WITH WYMAN PHILBROOK
Handling a Foodborne Illness Outbreak Dealing with the phone call from customers, a representative from the regulatory body or the print or social media.
D
uring the last couple of columns we have addressed preventive steps to insure your food establishment is serving safe food to your customers. Some key prerequisite programs should address foodborne illness and crisis management so you and your staff are prepared when you receive a phone call that may indicate there is a potential issue.
Wyman Philbrook
Owner of Philbrook Food & Beverage Consulting And Training philbrook_fandb@comcast.net
Foodborne Illness Program Establishing a system that collects and responds to information is a key initial step for all foodborne illness investigations. The first areas to address are staff training and a checklist of questions to gather information that may be relayed by phone or in person. Key information and questions to have on a checklist are: • Name of your restaurant • Date & Time • Customer’s name • Contact information • The date and time that they ate at your restaurant • Menu items consumed • # of guests in their party • Symptoms the customer(s) is/ are exhibiting • Ask if they have seen a physician • Name of the employee taking and recording the information When training staff members on the importance of using the checklist and handling phone calls you need
to decide how you want these calls addressed and by whom. Many operations want a supervisor / manager to be the contact for this so your training and Standard Operating Procedure (SOP) need to specifically state this. All individuals who are designated should understand that all conversations should be handled professionally and with concern for the customer’s health. The employee is gathering information and stating facts, not giving opinions or agreeing with a customer’s assertions that the food establishment is the cause for their symptoms. When multiple individuals from the same group are exhibiting similar symptoms, the employees should try to find out what they consumed. Different parties calling in to the food establishment should indicate that management should be proactive and reach out to the local regulatory office and inform them that
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there is a potential foodborne illness outbreak and encourage customers to seek medical attention so that lab tests can be conducted. Different companies have their own policies and programs but working with your regulatory officials from the beginning will create a team effort to address a serious potential health issue. You may only have one customer contact your establishment but have additional individuals seek medical attention or call the local health department. Foodborne illness investigations gather information from multiple sources to find a common link that may be the source of the illness. Your ability to provide information to the regulatory office may be a key part to a broader investigation because it provides additional contact(s) to be interviewed. There is always the possibility that you are never contacted by a customer but receive a call or visit from your
local regulatory official because they received the complaints or a positive lab test for foodborne illness pathogens in multiple patients who indicate that they have eaten in your establishment. Typically the regulatory official will want to observe or review the following: • Absences of employees for health reasons around the suspected dates of the outbreak • Delivery invoices for food products that were brought into the facility before and during the suspected dates • Observe your cleaning and sanitizing procedures on the day of the visit and any records of their application before & during the suspected dates • Recipes for potentially suspect food items • Observe the process of the suspected food item being prepared • Any suspect food items that are still in the retail food establishment A second checklist that addresses the above items will also assist management with the preparation for the regulatory visit. The stronger your food safety program and documentation the easier it is for the regulatory official to initially assess if you are the potential source for the outbreak. When it is indicated by this visit or the numbers of confirmed cases that share the link of dining at your establishment, the official may determine that in the interests of public health they will request that you voluntarily close or issue a closure notice if you
continued on page 102
// NEWS
MIXOLOGIST
Award Winning Mixologist Gives Presentation For TriState Food Expo, October 1 What makes for a great cocktail? Award-winning mixologist Michael “Deeg” DiGioacchino, of Salt Creek Gill in Princeton, NJ, shared the secrets of great cocktails at the Tri-State Food Expo on October 1.
D
eeg is a two-time winner of New Jersey’s Mixologist of the Year, with his The Shawshank and Jersey Diner cocktails taking top honors. His presentation at Tri-State Food Expo shared the secret Jersey Diner ingredient during his demonstration, while also giving the audience ideas to wow their patrons with creative and innovative cocktails, increase sales and keep customers coming back for more. Tri-State Food Expo is a new trade show for the New York/New Jersey/ Connecticut retail and foodservice market, and is open only to qualified buyers and industry professionals. Foodservice and retail owners, operators, buyers and industry associates can explored hundreds of exhibitors and products, attended culinary demonstrations and education sessions at the expo. The event took place October 1-2 at the Meadowlands Expo Center in Secaucus, NJ. Exhibitors included food and equipment manufacturers, manufacturing agents and suppliers, food and equipment distributors, dealers, brokers and traders. The Tri-State Food Expo is produced by Diversified Business Communica-
tions. Diversified has partnered with the New Jersey Restaurant Association (NJRA), an association representing more than 23,000 eating and drinking establishments in the Garden State. The NJRA’s restaurant and vendor members benefit from the partnership with special attendee pricing, and exclusive exhibit space access at the Expo. The Expo was open to qualified retail and foodservice trade buyers. Buyers must be affiliated with food service establishments, institutional dining, retailers or retail food service. For additional event information visit www.tri-statefoodexpo.com. Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State's 25,000 eating and drinking establishments - the State's largest private sector employers, generating $14 billion in annual sales and employing over 311,000 people. Through member education, advocacy, networking, and support, NJRA has become an essential ingredient for successful and professional eating and drinking establishments, vendors, non-profits, schools and students.
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// CHEFCETERA
UP CLOSE WITH METRO NEW YORK'S CHEFS
Chef de Cuisine Palmer Marinelli, The Diving Horse in Avalon, New Jersey Palmer Marinelli was born in Baltimore, but moved to Washington Crossing just north of Philadelphia at a very young age. Palmer’s interest in cooking began at home. Growing up in an Italian family, Palmer found himself in the kitchen often, alongside his mother and aunts.
A
t 18 years old, Palmer moved to northern Italy, to study to be an economist and diplomat. Soon enough, Palmer saw how food was such a dominant part of the day-to-day in Italy, and his interest became a passion. After five years traveling around Italy, Palmer returned back to the states and began looking for jobs in the kitchen. Three years ago, Marinelli started working at Pub & Kitchen under Jona-
than Adams and Rob Marzinsky, while at the same time, he worked up to being a sous chef for David Katz at the acclaimed Philadelphia restaurant, Mémé. Those gentlemen acted as close mentors. Currently, Palmer is the Chef de Cuisine of The Diving Horse in Avalon, New Jersey, a sister restaurant of Philly’s Pub & Kitchen and Fitler Dining Room. What or who inspired you to become a chef, where did you study?
At 18 years old, Palmer moved to northern Italy, to study to be an economist and diplomat. Soon enough, Palmer saw how food was such a dominant part of the day-to-day in Italy, and his interest became a passion.
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David Katz was the person who inspired me to be a chef, or rather, that a chef was just as noble a job as any other. I studied economy and politics at Franklin College in Lugano, Switzerland, and after completing my degree, found a lot to be desired from the world of finance and politics. There didn’t seem to be the passion, drive, and care for people I was craving. A friend took me to dinner at Meme and I realized that food in a restaurant could be something so grandmore than just flavor- an expression of culture and personality. I had always been very interested in cooking, but that single meal made me think it was ok to give it a shot. Have any mentors? What have you learned from them? I was actually a little afraid of Dave when I first met him, so I never asked for a job. I found myself lucky enough to find a prep job at Pub & Kitchen working for Rob Marzinsky and Jonathan Adams. They are very much different people, but both have an outstanding ability to get the best out of someone. I learned so much from them about cooking and life. I later got a chance to work for Dave. He showed me how to be independent and confident. There is no going forward if you are too shy to step up.
What are a few of your favorite ingredients to cook with? So many of my favorite things are the items I first saw with my family in southern Italy- uncured olives, cactus pears, burrata- I can’t eat enough zucchini. I love anything with a flavor punch. Lavender, shiso, sumac, and carraway come to mind. Random. The cooks say I survive on only coffee and bread, so that too. Are you using sustainable sources for your dishes?
David Katz was the person who inspired me to be a chef, or rather, that a chef was just as noble a job as any other. As much as possible, and it’s not enough. We have an idea that sustainable means only things that are endangered, but there are plenty of things we have in abundance that are unsustainable. The way we raise animals intensively is not sustainable. The waste is incredible, the pollution damning, and it tastes like nothing. We are breeding generations allergic to flavor, which isn’t sustainable for me as a chef. The way we get produce from the constant spring of over irrigated California is the same thing. What advice would you give to young chefs just getting started? I already see the difference between
people my age and the generation behind me is entitlement. People come out of school thinking they know something. They know nothing. I frequently realize how little I still know. You have to stay humble, put your head down, and work as much as you can. When you don’t work, read. When you aren’t reading, eat everything, especially new things. What’s the process in developing new menu entrées? Sometimes, it’s just a riff on a classic, other times I see something in a book that I want to do, or that inspires a take on it. I like to go to farmer’s markets and look at what’s around to find inspiration. But even when I think I have a great idea, it’s all been done- the real development process is about tasting constantly. Chefs rarely sit down and eat something with a fork and knife. It’s the only way to really know what’s right and what’s wrong. On the equipment side, what do you look for when purchasing foodservice equipment for the kitchen? The two most important factors are how durable it is and how easy to clean it is. If there are lots of nooks for dirt to build up in, I consider that a design flaw. It also has to be able to handle the workload we put our equipment through. The real price of a piece of equipment is the price you buy it for plus the service it will need and headaches it will cause. Skimping on something you need will only hurt you in the long run. The restaurant industry has a very broad range of foods…what’s your buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors? Developing a relationship with vendors is essential to the way I want to
It seems like we forgot long ago, with the haute cuisine French temples of yesteryear, that we eat not just for pleasure, but to survive. I actually find it a happy coincidence that the things that I love to eat, that taste delicious, are also healthy.
do business. I don’t want to work in a world where money is the most important thing. Having good relationships, and friendships, with purveyors helps you get the quality you need and the product you need, sometimes when you don’t know you need it. People like Kevin Berg, of Dairyland, I see as a part of the staff as much as a vendor. We are both striving for the same thing- making the restaurant the best it can be. What roles does the vendor community on both the equipment and food supply side play? They are the facilitators. Without good relationships and dialog about our needs and wants, vendors will be unable to supply us the tools to make it happen. You see this in many ways. People bring in or search out the products you need, not by asking directly. If I tell my equipment supplier, Linda Doyle, that I’m looking for a mold that looks something like that, she’ll come back with a list of options, and there is always something in there I didn’t think of that is really perfect. Our food suppliers have been great about heed-
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ing the call for local and sustainable. We even use a great supplier now, Zone 7 that transports produce from farms right to us. There’s always talks of healthier eating, are your customers looking for that, and if so, how do you cater to the growing demand? It seems like we forgot long ago, with the haute cuisine French temples of yesteryear, that we eat not just for pleasure, but to survive. I actually find it a happy coincidence that the things that I love to eat, that taste delicious, are also healthy. Freshness and vegetables are such a large part of Italian cuisine, as is eating actual meals as opposed to constant snacking. I try to base the food I make off of produce first- the protein elements are really interchangeable, and frankly, it’s boring centering everything around a big hunk of meat. Do you feel that the restaurant industry suffers too much from Zagat, Yelp, and other consumer review sights? Are consumers depending too much
on reviews? Those sites are riddled with problems, be it fake entries, corporate control (they are both for profit companies, not public forum), or lack of accountability or even factualness. I suppose they are simply a hyper-modern form of the most common form of press: word of mouth. I would trust my friends and coworkers’ opinions on a place more than a site, or even a paid reviewer, who may have no formal training in food (or writing). It is always best for people to make their own choices. Read the menu, if it sounds interesting enough try it and see what you think. The real problem with the sites is that people come in with an opinion before they’ve eaten anything. An open mind is the key to so many of life’s pleasures. Whether good, bad or a mix of both, what are some of the biggest changes you’ve seen in our industry since your career started? It’s been really great to live in the age of localism and watching people discover the bounties in their own backyards that they never knew existed. The quality of product is higher than it’s been, and it can keep improving so long as we keep supporting quality first production. Some movements I’m not so keen on. When did dinner comprise of eating two bites of 6 different things? I’m not ready for the shared plates. It’s like making a perfect assessment of a wine after one sip. And plenty of restaurants do it to trick you into paying more for less. I wish that everywhere didn’t have to be so casual to succeed. We should have a little more class, even in casual places. The whole point in going out is that it is more grand than eating at home.
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// EYE
METRO NEW YORK'S FOODSERVICE EVENT COVERAGE
Partridge Club's Annual Summer Get Together The Partridge Club enjoyed the warmth of summer with its annual Summer Get Together at Patroon in Manhattan last month.
T
he event is part of a yearlong celebration of the club’s 75th anniversary of scholarship and networking. The Club under the guidance of Michael Posternak of PBAC from 2010 to 2012 and now with Fred Klashman of TFS at the helm is committed to raising scholarship funds for young people looking to build a career in hospitality. The club offers its
members the opportunity to attend functions and host customers at some of NYC's most prestigious clubs including: The Princeton Club, The Knickerbocker Club, The Union League Club and the NYAC. The Partridge's scholarships are bestowed on the industry’ top schools including: The Culinary Institute of America (CIA), Johnson and Wales, New York City Tech, Cornell University and Paul Smith College. In addition to the Foundation's mission
of raising scholarship funds for institutions of higher learning it promotes mutual business interests among its members and to stimulate friendship and fellowship. EYE notes that the key to the ongoing success of the Club's special events lie with Minner's Designs’ Jill Ostaszewski. The Partridge Club was formed in 1935 at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel, club
and restaurant trade. Charter President was Henry G. Duvernoy and Charter Secretary-Treasurer was Arthur Simmons. In the early Forties, a few dissatisfied members left and formed the Invitation Club. Things went well for both Clubs until the crackdown on business expenses during the Presidency of Lyndon Johnson (1963-1969). Membership declined in both Clubs and committees were formed to explore the possibilities of a merger. After much dickering and negotiating, the merger was implemented in 1967.The scholarship program was established and it grew so fast that in 1988 the Club’s name was changed to the Partridge-Invitation Scholarship Foundation, Inc., to better describe its mission.
(L to R) Fresh and Tasty's Peter Fernandez, Marc Fuchs and Lenny Fuchs of M. Tucker and Continuum Health's Barry Schlossberg (L to R) Maureen Cole of Minners Designs, Temposition's Roger Oliver, Ross Gnesin of GCG Risk Management and Richard Block
(L to R) George Hannau and Minners Design's Jill Ostaszewski
(L) Consolidated Paper's Herb Sedler hosted Partridge guests at Patroon
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(L to R) Fillipa Noghani of Strategic Funding and NYSRA's James Versocki
(L to R) PBAC's Keith Fitzgerald enjoyed the festivities with local healthcare food service execs Stephen Chow & Mimi Wang
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// NEWS
MERGERS
NYC Based Seamless And GrubHub Complete Merger Rivals Seamless and GrubHub recently said that they have completed their combination, creating an online takeout company covering about 25,000 restaurants in 500 cities.
R
ivals Seamless and GrubHub recently said that they have completed their combination, creating an online takeout company covering about 25,000 restaurants in 500 cities. The new company will operate under the name GrubHub Seamless, but both brands and their respective websites will continue to operate separately. Company GrubHub CEO Matt Maloney has become CEO of the combined company, while Seamless CEO Jonathan Zabusky will serve as president. Both New York-based Seamless and Chicago-based GrubHub will have significant representation on the new company’s executive team and board. “We are excited to take our collective experience and move forward together to set a new industry standard for restaurants, diners and corporate clients,” Maloney, who co-founded GrubHub in 2004, said. Online takeout ordering services work by contracting with restaurants, mostly in large metropolitan areas, to list themselves on the websites. Diners can search the menus, along with reviews posted by diners, on their computer or smartphone to find the food they want and then order and pay online. The services appeal to diners by eliminating the need for a kitchen drawer of takeout menus, while also
helping them discover new pickup and delivery options in their neighborhoods. Meanwhile, restaurants can benefit from new business and don’t have to deal with as many phone orders, which can be labor intensive and prone to error. Restaurants also don’t have to commit to offering online ordering through just one service. As a result many already offer online ordering through both GrubHub and Seamless, along with other competitors such as Delivery.com and Eat24.com. But that hasn’t stopped the intense competition within the industry. In recent years, all of the major companies have stepped up their marketing efforts, boosting their sales staffs and promoting themselves through everything from print ads in subway systems to online contests and dining discounts distributed through social media like Twitter and Facebook. While online ordering still accounts for just a tiny fraction of the overall takeout industry, GrubHub and Seamless processed about 130,000 orders a day combined in the first half of this year. Last year, orders through the pair totaled about $875 million in gross food sales, resulting in combined revenue of more than $100 million. Seamless North America LLC, which got its start focusing on corporate orders, was spun off from Aramark Corp.
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last fall. Before that, Spectrum Equity Investors bought a minority stake in the company for $50 million. Seamless covers about 12,000 restaurants in 40 cities, mostly on the East and West Coasts, along with Houston and Austin, Texas, and overseas in London. GrubHub, a startup that made its
name catering to college students and through its quirky social media activities, now covers 20,000 restaurants in about 500 cities. It also owns Allmenus. com. Mack said that for the time being, restaurants will still need to sign up separately to be represented by each of the brands and diners will need to maintain separate GrubHub and Seamless accounts. “The combined company plans to focus on maximizing growth, rather than cutting costs. As a result, all of its current offices will remain open and no job cuts are planned,” Mack said. Both GrubHub and Seamless are privately held and the combined company is expected to remain that way for the near term. Analysts have speculated that an initial public offering of stock could eventually follow.
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// NEWS
EVENTS
Top NJ Restaurateur Sophia Karakasidou Culinary Demonstration Scheduled For Tri-State Food Expo The true simplicity and beauty of Mediterranean cooking will be demonstrated by top New Jersey restaurateur and Chef Sophia Karakasidou of Kuzina by Sofia, (Cherry Hill, NJ) at the upcoming Tri-State Food Expo, scheduled for October 1-2, 2013.
C
hef Sofia will focus on Vegetarian Greek and Jersey Fresh, turning local New Jersey fresh produce into delectable authentic vegetarian Greek recipes.
In June 2013 SJ Magazine voted Kuzina by Sophia ‘Editors Choice’ for Best Dessert/Pastry in South Jersey. The establishment was also named Best Greek Restaurant in the Garden State by New Jersey Monthly Magazine.
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Visitors to the trade show can see her in action on Wednesday, October 2 at 1:00pm. Tri-State Food Expo is a new trade show for the New York/New Jersey/ Connecticut retail and foodservice
market, and is open only to qualified buyers and industry professionals. Foodservice and retail owners, operators, buyers and industry associated can explore hundreds of exhibitors and products; attend culinary demonstrations and education sessions while at the expo. The event takes place October 1-2 at the Meadowlands Expo Center in Secaucus, NJ. Exhibitors include food and equipment manufacturers, manufacturing agents and suppliers, food and equipment distributors, dealers, brokers and traders. The Tri-State Food Expo is produced by Diversified Business Communications. Diversified has partnered with the New Jersey Restaurant Association (NJRA), an association representing
continued on page 77
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// SCOOP Quinn And NYSRA Team To Reduce Health Inspection Fines For Restaurants Scoop says since the inception of the letter grade system, the NYS Restaurant Association has made an unwavering effort to reform the system, improve transparency and alleviate burdensome fines. Last month, the NYS Restaurant Association proudly stood alongside Speaker Christine Quinn when she announced sweeping fine reductions for restaurant health inspections. This legislative package is expected to reduce fines by more than $10 million
Last month, the NYS Restaurant Association proudly stood alongside Speaker Christine Quinn when she announced sweeping fine reductions for restaurant health inspections.
INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE per year, be and introduced in the City Council on August 22 and will take affect later this year. NYC Chapter Vice President, Marc Murphy, attended the press conference with Speaker Quinn. He was quoted in the New York Daily News and the Wall St. Journal. Speaker Quinn is proposing the following changes: • Fines will be reduced to the level collected before the introduction of the letter grade system; • The DOHMH will, for the first time, set specific amounts for each violation (previously, violations could result in a fine between $200 and $2000, at the discretion of a hearing officer); • 60% of all violations will be set to the minimum $200 fine; • Many of the most commonly issued violations will be reduced by between 15%-50% from the current fine average; • Any restaurant whose point total is less than 14 after adjudication on its initial inspection will not have to pay any fines for that inspection. Finally, if a restaurant receives a violation for a structural irregularity, such
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This legislative package is expected to reduce fines by more than $10 million per year, be and introduced in the City Council on August 22 and will take affect later this year. as an improperly placed sink, but can prove that the configuration had never been cited as a problem during previous inspections, that violation will be waived (though the restaurant will still be required to fix the problem).
Rainbow Room Rises Again Scoop sees that the Rainbow Room, which has been closed for four years, appears to be on its way back to life. Suppliers of restaurant products, technical equipment and services tell Realty Check they’ve been asked to bid on contracts for the landmarked ven-
ue on the 65th floor of 30 Rockefeller Plaza. They said they were approached not directly by landlord Tishman Speyer but by “third parties.” The vendors declined to be identified, citing confidentiality agreements. Tishman Speyer aims to reopen the Art Deco setting by the end of the first quarter of 2014. Unlike in the past, however, it would not be leased to an outside operator such as Cipriani, which ran it until Jerry and Rob Speyer’s company booted them in 2009. It doesn’t even look like a management contract in the traditional sense. Rather, the Speyers’ plan is to run it themselves with the help of some top restaurant professionals hired for the job. Under the watchful eye of the Landmarks Preservation Commission, architect Michael Gabellini has been working on a “restoration” that will preserve essential architectural elements while altering floor and ceiling surfaces and replacing wall fabrics.
Coffee And Tea Take Stage On Broadway Scoop notes that the Coffee Bean & Tea Leaf, the LA-based import and celeb favorite, is expanding again in
Manhattan’s Hudson Common made its case last month with its first Tequila Fest, an afternoon-long event featuring tastings, cocktails and Mexican food. The sold-out event allowed guests to sip neat samples of tequila brands Don Julio, Herradura, Avion, Corzo and Patron (it also happened to be national Tequila Day). Guests mingled on a rooftop lounge, nibbled on tacos and chips or wandered inside for music by the Howard Fishman Band. Manhattan. The new leases are at 1700 Broadway and 280 Broadway. The chain will occupy 1,200 square feet at the base of 1700 Broadway, a 42-story office building owned by Ruben Cos. At 280 Broadway, it will take over 2,000 square feet in the office tower owned by Abro Management. Newmark Grubb Knight Frank Retail’s Jeffrey Rosemen, Marc Frankel and Benjamin Birnbaum represented the Coffee Bean.
The Spirit Of Summer: A Rooftop Tequila Fest Scoop asks, “Is tequila the unofficial drink of summer?” Maybe. Arguing that the answer is a definitive “yes,”
in barrels). “There is something about tequila that induces excitement. It seems to make people happy, for better or worse,” drinks consultant Jason Littrell said, noting the margarita’s enduring worldwide popularity.
Juicing Company Spouts Growth Gusher Throughout City Scoop hears that three-year-old juicing company Juice Press is squeezing out more retail locations. The rapidly growing chain, which sells cold-
People feel that juice, smoothies and raw food are really the fountain of youth.
There is something about tequila that induces excitement. It seems to make people happy, for better or worse. For those needing a quick primer on tequila, guests could try the different stages of the spirit: blancos (unaged or aged less than two months in barrels); reposados (aged at least two months but less than a year in barrels); or anejos (aged between one to three years
CONNECTICUT NEW YORK
NEW JERSEY
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• • • • • • • • • • • • • •
181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road
pressed juices, smoothies and dehydrated snacks, opened its seventh location last month on Prince Street in SoHo. Meanwhile, Chief Executive Marcus Antebi said he has three more outposts under construction and is negotiating for sites for three more. By the end of the year, the company should have at least 13 locations in Manhattan and Brooklyn.
Chief Executive Marcus Antebi said he has three more outposts under construction and is negotiating for sites for three more.
• • • • • • • • • • • • • •
Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083
• • • • • • • • • • • • • •
“People feel that juice, smoothies and raw food are really the fountain of youth,” said Mr. Antebi. “They get the fact that this is the way they ought to be eating, and now the product is more readily available.” Over the next few weeks, Juice Press will open locations on North Eighth Street in Williamsburg, Brooklyn; and West 82nd
203-795-9900 860-549-4000 718-768-0555 718-762-1000 631-752-3900 516-794-9200 718-707-9330 631-218-1818 914-665-6868 914-935-0220 201-601-4755 201-996-1991 908-791-2740 908-964-5544 continued on next page
Street and Columbus Avenue; and on upper Madison Avenue. Mr. Antebi is also eyeing sites on Columbus Circle, on Third Avenue and in Murray Hill. That burst of growth follows the company’s taking a major swig of fresh funding. Mr. Antebi recently sold stakes in Juice Press to Kenny Dichter, founder of aviation company Marquis Jet, and Yankees first basemen Mark Teixeira. He has also raised $7 million in venture capital from investors including Ken Langone of Home Depot and hedge-fund manager Stan Druckenmiller.
While Vongerichten is known for his signature high-end restaurant, JeanGeorges at 1 Central Park West on the first floor of Trump International Hotel & Tower, the chef now has a hand in nearly a dozen dining venues in New York City alone.
New York City Chef Taps Local Growers Scoop sees that famed New York City chef and restaurateur Jean-Georges Vongerichten has traveled the world. But when he came to Fort Wayne last month as the celebrity attraction of this year’s “Blessings in a Backpack”
fundraiser, he made this his first trip to Indiana. As for attendees of the sold-out $750-a-person gala at Sycamore Hills Golf Club, they dined on some down-home Hoosier food. The event helps pay for weekend meals
for needy school children that they can take home in a backpack. The Alsatian-born Vongerichten says that as a long-time believer in farm-to-fork food, he used locally produced ingredients. “I thought it was a great opportunity to work with some of the local farmers. I worked with fresh corn and beef from a local farm,” he said. “We’ve tried to support farmers whenever we could.” While Vongerichten is known for his signature high-end restaurant, JeanGeorges at 1 Central Park West on the first floor of Trump International Hotel & Tower, the chef now has a hand in nearly a dozen dining venues in New York City alone. His influence extends to nearly two dozen more restaurants in other U.S. cities and in Mexico, France, England, China, Canada, the Caribbean and the Middle East. There’s even an outpost in Bora Bora, French Polynesia. Eating empire
The event helps pay for weekend meals for needy school children that they can take home in a backpack.
aside, Vongerichten says he’s more and more embracing the food simplicity he learned as a youth in France, where his grandmother and mother did much of the cooking and meals were eaten around a large family table. “Not many families eat that way these days,” he says, recalling “Alsatian cabbage” as a dish from that time - cabbage and sautéed onion steamed with bacon and caraway seeds. “We ate lots of cabbage, Pork and sauerkraut,” he added. “Things fresh from the market. Things like that.” The 56-year-old 56 • September 2013 • Total Food Service • www.totalfood.com
chef’s 2011 cookbook, “Home Cooking with Jean-Georges: My Favorite Simple Recipes,” traded on just that formula, with recipes for an Alsatian Sunday baked stew called Baeckoffe, as well as French toast made with brioche and roasted apples, fresh corn pudding cake and poached shrimp with a fresh peach cocktail sauce. Vongerichten’s ABC Kitchen in New York also has freshness as its byword. He calls the place, with its ambiance created from found, salvaged, reclaimed and recycled building materials, an everyday and “more casual and less expensive” dining option than his flagship. “At ABC, we serve organic pizzas. About 90 percent of the produce comes from local state farmers,” Vongerichten continued. “I’ve been cooking now for 40 years, and as I get older, I want to live better,” he says. “And I think people today want to know where their food comes from. It’s a bigger picture than just feeding yourself.” Vongerichten says he thinks more people are ready to eat a more plant-based diet, or at least return to eating the way he did when he grew up – 70 percent grains, fruits and vegetables and 30 percent protein instead of the other way around. Not one to let a new trend get ahead of him, he says he’s working on a new venture that’s vegetarian/vegan in concept. “I don’t know where it’s going to be yet,” he says. “But it’s in my mind.”
New York City Sees Explosion Of Not-So-Fast Food! Scoop says most New Yorkers have an hour to grab lunch, if that, but increasingly many of them are spending their time waiting and waiting to get midday sustenance at casual spots that are supposed to be quick and easy but are anything but. Last month Umami Burger opened in the West Village and lines quickly formed, with people waiting almost an hour at lunch to get a bit of the city’s buzziest new burger chain.
Scoop says most New Yorkers have an hour to grab lunch, if that, but increasingly many of them are spending their time waiting and waiting to get midday sustenance
the Top 25 Multiconcept Companies in America. Five of the companies honored by the magazine were founded by a CIA graduate and two more have alumni in the top culinary job. The editors of Restaurant Hospitality referred to these 25 organizations as "supercool multiconcept restaurant companies that are changing the face of dining in America." Those with CIA alumni in top posi-
at casual spots that are supposed to be quick and easy but are anything but. It follows the New York debut of salad chain Sweetgreen and the expansion of Xi’an Famous Foods to Midtown, two other new spots that have challenged New Yorkers’ allegiance to the quick convenience of Pret A Manger and Chop’t. It seems as though people now are willing to wait for something really special. Scoop asks “how much of your lunch break would you spend waiting in line for lunch?”
Tri-State Top List Of National Innovators Scoop sees that Restaurant Hospitality magazine recently released its list of
Richard Sandoval '91, founder and CEO of Richard Sandoval Restaurants and a member of The Culinary Institute of America's Board of Trustees.
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tions are: • Charlie Palmer Group—Charlie Palmer '79, founder • Richard Sandoval Restaurants— Richard Sandoval '91, chef, founder, and CEO • Besh Restaurant Group—John Besh '92, founder and executive chef • David Burke Restaurants—David Burke '82, founder and executive
chef • Bonanno Concepts—Frank Bonanno '96, chef and proprietor • Capital Restaurant Concepts— Bryan Yealy '88, corporate chef • Sage Restaurant Group - Michael Carr-Turnbough '82, senior vice president of culinary "The many CIA graduates on this list are even more proof that, in addition to becoming successful and celebrat-
ed chefs, the college's alumni are wellprepared to assume roles as the top leaders, businesspeople, and entrepreneurs in the food world," said CIA President Dr. Tim Ryan. "The entire CIA community joins in congratulating these culinary innovators on this honor." "Everyone knows how difficult it is to run a restaurant. Imagine how taxing it must be to run multiple restaurants, each with its own personality," wrote the editors of Restaurant Hospital-
Charlie Palmer '79 on a recent visit to The Culinary Institute of America's Hyde Park, NY campus in 2013. Palmer is founder of the Charlie Palmer Group of restaurants and the chairman of the board of the CIA.
ity, explaining why they chose to recognize those who create not just one successful concept, but several. "This breed of entrepreneur has piqued our interest so we set out to spotlight the coolest, most influential multiconcept companies in the country." While running their respective restaurant groups, Charlie Palmer and Richard Sandoval also serve on the Board of Trustees of The Culinary Institute of America. Palmer is the chairman of the board.
Long Island Distributor DiCarlo Going Green With Solar Installation Scoop notes that DiCarlo Food Service is installing a high-powered solar panel system. “We are always looking for strategies that enable us to be more efficient and at the same time make us a better neighbor,” noted DiCarlo's Michael DiCarlo. “Many of our customers are looking to achieve LEED certification in their operations,” DiCarlo noted. “We will help them accomplish that by being able to provide documentation that they are being served by a distributor utilizing solar energy.” Scoop notes that solar energy is the most abundant energy resource on earth. Why pay for energy when you can have it free from this beautiful plant we live on? Not only does this cut back on money and bills but also
We are always looking for strategies that enable us to be more efficient and at the same time make us a better neighbor, it gives off a cleaner environment. By installing solar panels on their roof, DiCarlo is accomplishing two very important steps on the route to a cleaner planet, Scoop says. This plan will conserve non-renewable resources such as oil, natural gas, and coal, added DiCarlo. It will reduce and eliminate contributors to air pollution. Scoop notes with DiCarlo blue is the new green!
Brooklyn Block Bursting With Bodner’s Chairs Scoop notes that with all of the restaurant growth in Brooklyn, it only made 58 • September 2013 • Total Food Service • www.totalfood.com
Many local designers and restaurateurs find the Chair Factory showroom, a comfortable place to shop with its convenient Brooklyn location and extensive inventory.
sense that an entrepreneur would see an opportunity for someone to provide seating to all of those new dining patrons eating in the borough's swanky new eateries. The Henry Bodner led Chair Factory cover an entire city block in Brooklyn. "Between the contract work that we are doing for many major hotel chains around the world and the explosion of the Brooklyn dining scene, we need a home that
for their latest projects. Scoop enjoyed watching Chair Factory's team men who have worked for Bodner for years actually designing and assembling furniture in the Brooklyn facility. "We have some 300,000 chairs in this facility at any given time," Bodner continued. Scoop felt like it was a tour of a Manhattan or Paris fashion house with the city block length aisles packed with not only the hottest in seating trends but a full range of tables and bases. One of the keys to The Chair Factory's ability to connect with the Metro New York design build community has been its attention to fabrics. "We are very much like a fashion house that needs to shop the world to stay ahead of upcoming trends and to source the very latest colors and textures in fabrics that will enable our design customers and their restaurants to accomplish their goals of creating unique dining environments,” Bodner concluded. Top New York City restaurateurs including Amy Sacco of Bette and Lot 61 fame and Anthony Scotto of Fresco by Scotto love that they can easily reach the Chair Factory at its convenient 1355 Atlantic Street location in Brooklyn.
The Chair Factory's Brooklyn facility houses an inventory of some 300K plus chairs as well as a complete line of banquettes and tables.
try the Cronut. “I started my career as a chef," Ansel said. "And I did a year in a pastry kitchen just to learn. I really love the scientific part and the artistry part of pastry. I was really attracted to this, that’s why I chose pastry.” From then there was no turning back. But a year and a half ago, Ansel took the risk of opening his own bakery. “It’s been challenging, exciting and very interesting to own my own business. I’ve learned a lot of things by myself. I’ve been doing everything at the bakery from cleaning the floor, to washing dishes to making pastries, help the customers. And it’s very important for me to just to be here inside the shop
every day to see my customers being happy.” Then, in May he launched the Cronut. The fried flaky pastry - that’s a cross between a donut and a croissant, which became an instant success. Soon, early-morning lines started forming outside his bakery with foodies hungry to get a taste. It was so in demand that the bakery had to put a two-per-customer limit on the Cronut. Ansel has also trademarked the Cronut to protect against copycats. “I create new things all of the time, but that was really, really unexpected. We did 50 the first day and the second day we did 75 and it went viral in the night, by the time I knew it, we had over 100 people waiting outside,” he said. Yet, there’s another pastry that’s been on Ansel’s menu since day one that’s quietly climbing in popularity: the DKA – or Dominique’s Kouign Amann. Ansel says the name is Celtic and describes it as “buttery cake, coming from Britain and France.” Ansel’s twist on traditional treat has less butter and sugar, but still tastes as delicious. Just one Internet search of the DKA yields dozens of passionate posts about the caramelized flaky croissant.
Cronut Craze Continues In Soho
The Chair Factory employs a large local work force to be able to respond to the custom needs of a diverse customer base
could give us the capacity to serve our customers," Bodner explained. Scoop toured the spectacular facility and was taken by a show room with cutting edge designs that have enabled top designers to comfortably take a subway or cab from Manhattan to work with Bodner and his team on design
Scoop sees the line as it stretches down the block in New York City’s trendy Soho neighborhood. The hundreds of people aren’t waiting to get the latest iPhone or tickets to the hottest summer concert. They’ve lined up for hours to get their hands on the phenomenon sweeping the food world: the Cronut. “I don't like to choose, but if I had to choose one, I would say the DKA. Why? Because it's caramelized, it's crunchy, it's flaky and I've been doing it for a long time now, ” says Cronut creator Dominique Ansel the man behind the frenzy who is a French-born pastry chef and owner of Dominique Ansel Bakery. Don’t tell that to mobs of people who have been lining up since 4:30am in the rain to
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The Cronut has quickly established itself as a New York City landmark. In some cases customers are going on Craigslist to pay people to stand in line for 2 plus hours to purchase the delicacy
// NEWS
HEALTH
Maple Leaf Farms Adds Flair and a Healthy Product to Operator’s Menus Maple Leaf Farms is a fourth generation, family owned company committed to local farming, dedicated to animal well-being, driven to produce safe, high quality products with a deep respect for the environment and our local communities.
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perators can create their own signature dishes using duck to create inspiration that customers will love based on the flair it can offer any menu. From hand -made appetizers to fully cooked products, Maple Leaf Farms offers a full line of
gourmet duck products that make it easy for operator’s to serve duck. Since 1958, Maple Leaf Farms leads the industry in innovative new duck products that provides solutions and an exciting protein alternative for today’s diners. The newest addition is duck bacon which is 57%
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less fat than traditional pork bacon. “Maple Leaf Farms’ new thick sliced, Applewood Smoked duck bacon is a healthy option compared to regular pork bacon. Made exclusively with our premium, boneless duck breast meat, this new product offers incredible texture with the nutritional
benefits expected of a lean protein without compromising taste," said Cindy Turk, Director of Duck Marketing at Maple Leaf Farms. “Today’s chefs are looking for unique protein options that inspire creativity and make a meal memorable for consumers -and duck delivers. Our new duck bacon provides a creative springboard for endless culinary ingenuity including serving duck at breakfast.” Recently, duck was ranked #1 as the fastest growing menu item in the appetizer category showing duck is growing in popularity with chef’s and consumers alike. No longer is duck taking a back seat to any protein – it is now mainstream with endless possibilities.
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John Catsimatidis
Joe Lhota
Republican Mayoral Candidate
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H
ow would you enhance or reform the Department of Small Business Services and/ or the Small Business Acceleration Team?
ow would you enhance or reform the Department of Small Business Services and/ or the Small Business Acceleration Team?
I have said publicly that we have a Department of Consumer Affairs that protects consumers. Under my administration, we will have a department that protects small businesses that will act like an Inspector General and report directly to the Mayor.
How would you work with borough presidents to ensure restaurants have a fair hearing at the community boards? In addition to the Borough Presidents, in my administration, we are going to have Deputy Mayors assigned to every borough who will report directly to the Mayor and will ensure direct communications to City Hall from every borough.
Do you support the culture of fining that has existed under the current administration? No. I believe people need to do the right thing, but we cannot use fines as punishment.
What are your views on the paid-sick leave legislation? Do you see any other wage/ hour legislation coming? Since the City Council overrode the Mayor's veto; the legislation is what it is. If the people don't like this legislation, it is up to taxpayers to vote the City Council Members, who voted to override [the veto], out of office
Republican Mayoral Candidate
Are you looking to grow tourism or keep it at the same level? We are looking to increase tourism in New York City by five to 10 million people under my administration. One major way we will do this is my plan to bring the World's Fair back to New York City. We will have a pavilion in every borough and a transportation system that connects them. This will create jobs and boost our tourism industry.
What are your views on the mandatory calorie postings and/or imposing calorie limits on menu items? I would not impose calorie limits on people, but I believe we have an obligation to let consumers know how many calories are in the foods they are ordering.
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I will create a “Small Business Expediting Center” where businesses can have a one- stop shopping experience that cuts through bureaucratic red tape. All of the agencies involved in the creation of a business will be brought together to conform applications so they are consistent and interactive with each other. There should be a way to streamline consistent information with the use of technology. We also need to provide better communication and feedback to the businesses by advising them on accurate timelines and where they are throughout the process.
How would you work with borough presidents to ensure restaurants have a fair hearing at the community boards? There is a fine balance in establishing and protecting a strong quality of life that involves both having great restaurants and noise mitigation. I want this to be a business-friendly city and a family-friendly city. We can work together to accomplish both. I want restaurants and bars to be open and flourish, but also be respectful of noise issues. I will initiate an education campaign to support New York City businesses and in turn have them be respectful of residential living.
Do you support the culture of fining that has existed under the current administration?
This has become a huge issue with businesses in all five boroughs. I’m currently traveling throughout the city to meet with small businesses about how the city can better work with them. The system has become punitive. Regulations are there to regulate behavior and fines are there to regulate bad behavior, but fines should never be used to balance the budget as they have been. I will institute a “cure period” where businesses have the opportunity to fix violations in a certain period of time before they are fined. I will also focus on consistency. Many businesses are frustrated that the city does not consistently communicate what constitutes violations and that needs to change.
For complete interviews and access to more NYC Mayoral Candidates, visit us at www.totalfood.com/nycmayoral-forum
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Jack Hidary
Christine Quinn
Democratic Mayoral Candidate
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H
ow would you enhance or reform the Department of Small Business Services and/ or the Small Business Acceleration Team?
As Mayor, I want to make it easier for all New Yorkers to start a business. I am the only candidate in the race with proven experience in creating jobs. Currently, government regulations have created a climate that makes it hard for the small business owner to get their ideas off the ground–especially in the food industry. As Mayor, I want to remove burdensome regulations that hamper small businesses. In addition, I want to unleash innovative solutions that will help small business owners get their products to market. One way we can achieve this is by facilitating the growth of food incubators–especially in the outer boroughs. Starting food incubators in places like Queens and Brooklyn, where we have some of the best food in the world, would mean small businesses could go there to use shared commercial kitchens, get guidance on packaging standards and design and share strategies for success. Small businesses make up half of New York’s private sector workforce and if we fail to meet the needs of their owners, and the next generation of owners, our economy will not flourish. We need to encourage and support all enterprising New Yorkers who have ambitions to bring their ideas to the market.
How would you work with borough presidents to ensure restaurants have a fair hearing at the community boards?
Democratic Mayoral Candidate
We need to take the politics out of who serves on these boards and make sure that they are filled with people who understand the needs and reflect the values of each community. Restaurant owners need to be fully and fairly apprised of what is expected of them so there are no surprises. As Mayor, I would encourage borough presidents to find local leaders who know the restaurant industry so they can work together.
Do you support the culture of fining that has existed under the current administration? If so, why? Too often, fines appear without warning and seem arbitrary. Slapping major fines on our food businesses is harmful to the industry but especially for small businesses. In 2010, the city accumulated about $30 million in fines. This past year it jumped to over $50 million. I believe that we need strong food safety standards, but fining in order to bring money to the city doesn’t help the city as much as it hurts small food operations.
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hat are your views on the mandatory calorie postings and/or imposing calorie limits on menu items?
As Speaker, I passed the legislation requiring restaurants to post calorie limits on their menus. Having clearly visible calorie counts allows consumers to make informed decisions about what they chose to eat. Because of efforts like these, childhood obesity in New York City showed a decline despite rising for decades. As Mayor, I’ll require restaurants marketing meals to children to abide by healthy standards for calories, fat and other nutrients like those set by the USDA.
How would you enhance or reform the Department of Small Business Services and/ or the Small Business Acceleration Team? I’ll build on my record of removing obstacles to business growth and supporting small businesses and entrepreneurs. As Speaker, I created the New Business Acceleration Team, a pilot program that reduced the amount of time it takes for a small restaurant to open its doors by more than two months– 1/3 of the total wait time. I also ended double taxation for many of the city’s smallest business owners through an Unincorporated Business Tax Credit and I created a penalty relief period to help small businesses with outstanding fines, saving businesses and individuals $33 million in penalties and interest. This year, I dramatically expanded the MWBE program, which sets goals for the amount of city contacts that go to minority and
women owned businesses–more than tripling the amount of money available to these firms. As Mayor, I’ll expand on these efforts to continue to streamline the procedures for small businesses and ensure that they don’t face unnecessary fines.
For complete interviews and access to more NYC Mayoral Candidates, visit us at www.totalfood.com/nycmayoral-forum
Tyler Pager is a freelance writer based in West Harrison, New York. He is a rising freshman at Northwestern University's Medill School of Journalism. He was named the 2013 New York State Journalist of the Year by the Journalism Education Association. His work has been published in The Wall Street Journal, The Daily Caller and The Daily Northwestern.
// NEWS
COFFEE
Vassilaros Maintains Commitment to Quality Coffee for Metro New York Foodservice Operators We’ve laughed at pigs driving convertibles. Wept at commercials for phone companies and makers of baby soap.
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ow, Vassilaros & Sons is running a mock political campaign, promoting its president for mayor of New York. Vassilaros & Sons, a family-owned coffee company that has been operating in the city since 1918, is known for selling its products to owners of restaurants and diners, is now expanding to consumers. As part of that expansion, Vassilaros and its agency, NSG/SWAT in New York, have created an advertising campaign that is centered around treating John Vassilaros as if he were a candidate for mayor, including posters on which he makes statements like “Wake up with me for the next four years”; a special Web site, vassilaros2013.com; a social media initiative on platforms like Facebook, Instagram and Twitter; and a video clip featuring the comedian Lewis Black in one of his typical rants, in this instance paying tribute to “Johnny Vassilaros,” who produces “the finest cup of coffee ever served in the city of New York,” according to a story by Stuart Elliott at The New York Times. Vassilaros is not running for mayor.
As a statement at his Web site reports, “He is too busy running New York City’s best coffee company.” The campaign promotes how Vassilaros has “served such a pure, rich, reliable coffee to New Yorkers” by presenting the company as if it were “the New York City Department of Coffee, its ad agency says, underscored by the new phrase that now appears under the Vassilaros & Sons logo, “New York City Coffee Co.” Graphics also are part of the campaign, using logos, labels and packaging for Vassilaros food-service products. In his interview with The New York Times’ Elliott, Vassilaros said that he is trying to make his company and brand more contemporary, in light of Starbucks and other new brands out there. Vassilaros is quick to point out that the company will still sell coffee to restaurants and diners, but is hoping that grocery stores and consumers will now also buy directly from Vassilaros & Son.
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// THE WAITRESS CONFESSIONS
WITH THE WAITRESS
Regular Customers: How to Keep Them Coming Back For More Something that gets me through my double shifts over the weekend is seeing the faces of the regular customers that come out to eat on a weekly basis. Every restaurant has those regulars and if you’re lucky enough, they’ll often ask to be served by you.
I
, for one, find that it helps me get through the day to spend a couple of minutes chatting with the woman who dines out on Sundays at lunch with only a good book to keep her company or the family with four boys who come to eat after every soccer practice. It makes me happy to know these regulars and seeing them leave feeling content with the quality of the food and satisfied with the service leaves me with a sense of accomplishment. I know for a fact that they’ll be coming back. Restaurants don’t always train their employees on how to treat their guests so that they keep coming back, even though it’s a very important part of being a server. They’ll tell you to up-sell, to take care of your customers, and to make sure your timings are right, and of course owners and managers want people to revisit the restaurant, but they don’t always give their servers the actual tools they need in order to keep reeling them back in. So, whether they’re already regular customers or new diners, here are a few tips on how to keep the customers coming back for more.
#1. Remember Their Faces This is a pretty standard point, but important nonetheless. If you’re a new
Once you start to really know the customers who dine frequently at your restaurant, they may start to address you by your first name. This is an incredible step forward for you. server, remembering guests’ faces will help you to notice which customers keep coming back time and time again. You may never end up serving them since they may already have a waiter or waitress that they prefer to be served by, but on the off chance that their server isn’t working one day you may want to remember them in case they’re seated in your section.
#2. Greet Them – Even If They Aren’t In Your Section Even if they aren’t seated at one of your tables, stop by and say hello. If you’re walking by their table with your hands
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full then give them a polite nod or a dazzling smile. Just the fact that you’re recognizing them as loyal customers makes them feel like special guests, which is one of the reasons why they’ll be returning to the restaurant.
#3. Learn their names Once you start to really know the customers who dine frequently at your restaurant, they may start to address you by your first name. This is an incredible step forward for you. It means that they trust you and know that you are an excellent server. Once you’re comfortable enough with each other on a professional or even personal lev-
el, you may want to consider addressing them by name. Whether you’re on a first name or last name basis with them, it creates a bond between the two of you that reassures them as customers that you will be treating them with the utmost respect while serving them. A good way to get to know them by name without having to ask is to take a look at the name on their credit card. When you’re handing them back the bill, take a chance by saying, “Thank you so much, Mr. Smith! I’ll see you next time.” Also, if they often make reservations, ask the hostess for their name so that you can take a look at the reservation list before you start your shifts to see if they’ve reserved for that day.
#4. Memorize Their Food And Drink Orders If you have the type of memory as I have, this will be a piece of cake for you. Personally, I think it’s a challenge to remember customer’s specific demands while ordering and I treat it like a game of how many specific orders can I remember. Which wine did they really enjoy on their last visit? She didn’t eat any of the croutons when she ordered her salad, maybe she doesn’t like them? He’s allergic to gluten; I’ll have to notify the kitchen. Noticing the little nuances about their preferences will set you apart from all the other waiters and waitresses you work with. Some customers ask for exactly the same meal each time they come, so take a mental note every time you take their order. The quicker you are at memorizing it, the faster you’ll be able to say “The usual?” They’ll be extremely impressed and you’ll see a certain smile creep up on their face that shows that they think, “This is why I keep coming back here.”
#5. Teach Other Servers How To Serve Them Don’t be greedy with regular customers. Once you’ve served new customers and you see they’ve returned and are seated in another server’s section, share the knowledge that you have about them with their waiter or waitress. The point here is to keep them coming back to the restaurant. I understand, it’s a bit annoying that you did all the hard work to bring them back and now they are being served by someone else, but the whole idea in the end is that you want to bring in customers to the restaurant. If they ask to be served by you then it’s definitely a bonus, but if not…don’t sweat it. The last thing you want is for the guests to feel like the servers are fighting over them. They may get the impression that you’re all only in it for the tips and that is definitely not the way to go about making them feel special. So, let their server know how they prefer to be served, their favorite drinks, and any specifications about their order. Feel free to pass by the table, tell them you’re happy to see them again, and let them know that you’ve informed their server of their preferences. They’ll be exceptionally pleased that you went the extra mile, even if you aren’t their server. Who knows, they may ask for you the next time they dine out!
#6. Make Recommendations, Suggestions, And Exceptions A lot of people dine out not because of the food specifically, but for the experience. They want to be wined and dined. They take pleasure in trying new dishes, they live to savor different wines, and relish in the thought that their server is giving them an experience they’ll never forget. These customers will keep coming back if you are able to make them aware that you
are genuinely concerned about their evening out. Depending on the restaurant, some things on the menu can be changed or modified on demand, special wines are sometimes kept in the back for V.I.P. customers, and exceptions can be made on prices. It often takes an experienced waiter or waitress to know the rules of the restaurant for exceptions, so it’s often best to approach a manager or a more experienced server about these things. For example, there is a regular customer who comes every Friday to be served by the same waiter. In a conversation one day, they told the waiter that they have a favorite bottle of wine (a very expensive bottle, might I add) and that they were disappointed that we didn’t have it on our menu. The waiter then informed the manager that he’d like to surprise them with that bottle the following week, so the manager ordered that specific bottle of wine especially for them. To say they were ecstatic is an understatement. Ever since then, the restaurant orders that one bottle for the Fridays that they come to eat, which keeps them coming back every week. Now that, my friends, is the way to wine and dine your customers. Know what you are able to suggest, recommend, and make exceptions for.
#7. Invite Them To Come Back To See You It’s a wonderful feeling when customers rave about the excellent service they received. When getting compliments such as “Thank you for the great service!” or “This is the best service we’ve had at a restaurant!” accept them graciously and inform them that they may always ask to be served by you. Make sure to give them your name so that they may ask for you before being seated. Better yet, write your name on the restaurant’s business card and let them know that they can reserve a table in your sec-
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tion the next time they come (if your restaurant allows that). Tell them that you’d be pleased to serve them and that you’ll see them at their next visit. By inviting them back to see you, you may get those few extra tables, making it a very rewarding day. Other servers will be wondering what makes customers keep coming back and asking for your section and the reason that they do is because you are doing your job perfectly. You are an exceptional server! An added bonus is if guests are frequently asking to be served specifically by you, the owners and mangers will notice and may start giving you
better shifts and bigger sections. It’s a win-win situation for everyone. The customers are happy, the restaurant is happy, and you’re happy. A Note to Managers and Owners It’s important to provide your wait staff with the tips and tools they need in order to keep your customers coming back for more. If you do regular meetings with your staff, please take a moment to encourage them to follow certain steps of service and focus on how to get and to keep regular customers.
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// NEWS
EVENTS
US Open Chefs Serving 700K Plus Tennis Fans At Flushing Event The United States Tennis Association (USTA) and Levy Restaurants, the official restaurant partner of the US Open, are featuring expanded culinary offerings at the USTA Billie Jean King National Tennis Center for the 2013 US Open, that is currently running in Flushing.
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ith a menu that reflects the international flair of the event, the US Open showcases flavors from around the world and utilizes ingredients from across the region. The world’s highest-attended annual sporting event, the US Open will at-
tract more than 700,000 fans over the course of the 20-day event. Overseeing all culinary efforts is Levy Restaurants Regional Chef Jim Abbey, who will have a 250-person culinary staff to serve guests at 60 concession stands, five restaurants, 100 luxury suites and the Player’s Lounge.
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An event that draws tennis fans from all over the world, the US Open menu will continue to feature fresh, inventive cuisine including creations from Iron Chef Masaharu Morimoto, celebrity chefs David Burke and Tony Mantuano. The USTA is locally sourcing more
food for the Food Village, suites, stadiums and restaurants than ever before. Levy Restaurants has increased use of locally sourced ingredients and this year 40 percent of all produce will be sourced from the region, including area farms, locally sourced meat, seafood and poultry. Among the highlights this year are five celebrity chefs that are creating fabulous new dishes for U.S. Open fans willing to shell out $8.50 for a burger or $120 for a seafood platter for two at Flushing Meadows-Corona Park. During the tournament, the five new dishes will be served at the new South Plaza Master Chef Café. “It’s the greatest tennis event in the world
continued on page 94
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// MIXOLOGY
WITH WARREN BOBROW
Metro New York Mixology
2. Swizzle together all ingredients EXCEPT for the Perrier (otherwise it will foam wildly) 3. Add to a frosted glass with one cube of hand cut ice 4. Garnish with a home-cured cocktail cherry
Craft distilling in the New York/Metro area has gone from a backyard hobby to a multi-million dollar industry in just
Greenhook Distillery produces some pretty gorgeous gin and a product
hearts! Uncouth Vermouth. Bianca Miraglia is on a mission to expose flavor. With her deliberate background in the wine business it was only natural for her to produce wine and herbal based, decidedly distinctive Vermouth. Each of her hand-produced products speaks clearly to her passion to extract the pure essence of haer mostly hand
a few years.
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hy should we pay attention to craft distillers? We should be interested because of the range of flavor as exemplified by these small producers of spirits. Here is a nice list of some of the craft distillers at work in the New York/Metro area. It is by no means complete! Small is usually better in my opinion! There is a new product named Sorel that is produced in New York. This is a most unique product. The myriad of exotic ingredients like the tropical hibiscus is part of the base of this healing tonic. Sorel shows many of its influences local medicine healers who brought their recipes from the Caribbean Islands. There is a surfeit of Cassia, Ginger, Clove and Nutmeg all that speak deeply to this decidedly mixable liqueur. Sorel is neither hot in the glass nor overly sweet; it is well balanced and memorable in every sip. Jackie Summers (Jack from Brooklyn) is the entrepreneur behind this expressive liqueur and he exemplifies with this spirit his determination to bring these exotic tropical flavors and historic authority into your tumbler.
There are botanicals that are only released because of their proprietary distillation method using a vacuum system. This is reminiscent of early French perfume Warren Bobrow Warren Bobrow is the cocktail writer for
methods.
Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as an editor. www.cocktailwhisperer.com
Sorel Swizzle Ingredients • 2 oz. Greenhook Distillery Gin • ½ oz. Sorel (Jack from Brooklyn) • 4 dashes of Angostura Bitters • 2 oz. Perrier Sparkling Natural Mineral Water • Jack Rudy Grenadine Preparation 1. Mix all the ingredients in a cocktail glass with ice
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that is based on the historic sloe (read sweeter) gins of yore. Their Beach Plum based gin is stunning, with flavors that speak to the history of distilling. Their signature gin is highly aromatic and bold with the juniper berry right up front in your nose and your palate. There are botanicals that are only released because of their proprietary distillation method using a vacuum system. This is reminiscent of early French perfume methods. I like mine in a snifter with one cube of hand-cut ice. Greenhook is gin for those of us who hold pure flavor in our
gathered goods. From her all organic ingredients like deeply aromatic Beet and Eucalyptus to the lovely and poignant Apple Mint, these are elixirs meant for powerful healing and possibly deep cocktail augmentation. I like mine in a glass with nothing more than air as a mixer. Atsby Vermouth is another microvermouth brand from the New York area. Vermouth is hot, not only as an ingredient in cocktails, but also alone in a glass. The Amberthorn includes Chinese medicinal herbs such as anise along with French Lavender and Holy
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Basil. The Armadillo Cake is a blend of roots with aromatic herbs and enthralling spices. This is an untamed blend of ingredients meant for enjoyment alone or as a complement to your favorite liquor or seltzer. I like to mix the Armadillo Cake with a splash of Perrier Mineral Water with a pinch of sea salt to finish. Tuthilltown Distillery in Gardiner, NY is one of my favorite places to relax and recharge my taste buds. The drive up to the distillery, passing by Storm King and DIA Beacon on the way up is always a treat. The majestic cliffs that surround Gardiner, NY was the original reason why father and son came to this area in the first place; for the world-class mountain climbing! At Tuthilltown, most of their ingredients are grown within a dozen or so miles of the distillery.
4. Add Poland Spring Lemon Seltzer separately. 5. Garnish with mint sprig.
White Whiskey Old Fashioned Cocktail
Down the Mississippi River
Busted Barrel Rum from Jersey Artisan Distillery in Fairfield, NJ is the first new distillery since prohibition in New Jersey. Located in a former Curtiss-Wright building near the airport, the modified pot stills churn away 24 hours per day. Some of the brilliant Louisiana Cane is aged in oak casks, yet other batches go into their signature Silver Rum. With an Agricole nose and soft, mouth-filling finish, Busted Barrel is perfect all alone in the glass or augmented by always fresh juices and seltzers. Less is more with this quality product. Now on the shelf in limited locations in New Jersey, Busted Barrel’s aged version will follow in a few months time.
Ingredients • 4 oz. of Hudson NY Corn Whiskey 2 oz. of Carpano Antica Formula Sweet Vermouth • 2 oz. Wilkes and Wilson Lime Mint Simple Syrup • 4 Drops Basement Bitters from Hudson Spirits A couple of home cured cherries (essential to make them yourself, pour bourbon over cherries and let them steep for 2-3 weeks in the fridge) • Perrier Sparkling Natural Mineral Water (lemon essence)
Whiskey 6. Add a splash of Perrier Sparkling Natural Mineral Water to the mixture 7. Stir some more then add the Sweet Vermouth and the remainder of the Hudson Corn Whiskey 8. Stir again, taste for balance and serve in a glass without ice
Preparation 1. Add to a cocktail shaker ¾ with ice 2. Add two oz. of the Wilkes and Wilson simple 3. Add about four drops of the Basement Bitters 4. Muddle the bitters and cherries around 5. Add 2 oz. of the Hudson Corn
Barrow’s Intense Ginger liqueur is a lovely way to create ginger based cocktails with ease. Made with the best ingredients possible, Barrow’s is a wonderful base liqueur for all sorts of healing elixirs. My own creation for Barrow’s was featured in Men’s Health Magazine as one of their top six cocktails at the Manhattan Cocktail Classic.
Busted Barrel Rum from Jersey Artisan Distillery in Fairfield, NJ (pictured above) is the first new distillery since prohibition in New Jersey.
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Ingredients • 3 oz. Busted Barrel Silver Rum • ½ lime, in chunks • 2 oz. Royal Rose Simple Syrup of Roses • 3 oz. Perrier Sparkling Natural Mineral Water in Pink Grapefruit
The New Frontier Ingredients • 1 bottle Half Moon Orchard Gin • 2 bottles Barrow's Intense Ginger Liqueur • 2 bottles Perrier Sparkling Natural Mineral Water (lemon) • Garnish: mint sprigs and lime wheels Glass: Martini 7 oz. Ice: Cubes Preparation 1. Combine Barrow’s Intense and Half Moon Orchard Gin in a punch bowl with one large block of ice. 2. Add lime wheels. 3. Ladle over a tablespoon of crushed ice in a martini glass.
Preparation 1. In a cocktail glass, muddle the chunks of lime gently with the Rose Simple Syrup 2. Add the Busted Barrel Rum 3. Fill the glass ¾ with ice and stir briskly, add the Perrier and mix a few more times to chill Strain over hand cut spears of ice in a Collins glass.
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// NEWS
PARTNERSHIPS
The Institute Of Culinary Education Announces Partnership With The NY Jets Are you ready for some football... and food? The Institute of Culinary Education (ICE) and the New York Jets are proud to announce a new partnership: the official New York Jets Cooking School – Tailgating Division.
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his season, fans will enjoy an exclusive series of hands-on cooking classes, designed to take their cu-
linary skills and tailgating technique to the next level. In addition, fans will have the unique chance to tour the stadium, gain field access and
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meet their favorite Jets players. “Jets fans consider tailgating an important part of their game day experience and we want them to train
with the best in food and football,” says Jets team President Neil Glat. Jets and ICE fans will kick things off with five events in 2013: • September 21st at MetLife Stadium – “Jets Grilling Boot Camp“; • October 7th at ICE – “Pro Team Proteins: NY Steakhouse Classics with a Jets Twist” • October 14th at ICE – “Flavor Touchdown! Cooking with Bourbon and Beer”; • November 2nd at MetLife Stadium – “Jets Fans Tailgate Favorites”; • December 2nd at ICE – “The Ultimate Training Table: Cooking Jets’ Player Favor-
ites.” “We are excited to launch the first pro football team-branded cooking school,” says ICE President Rick Smilow, “and we look forward to teaching Jets fans some new offensive strategy in the kitchen, and on the grill.” The program comes on the heels of ICE's inaugural NFL Hospitality & Culinary Management Workshop in May. Twenty-one NFL players and their spouses were introduced to the fundamental skills required for success in the hospitality and culinary industries covering topics ranging from getting started in the industry, developing a winning business concept, trends in the food industry, the economics of hospitality and culinary management, managing product and staff, and maximizing return on investment. The players engaged in interactive workshops and lectures with the ICE faculty before concluding the class with a hands-on cooking demonstration. Keynote speaker Howard Greenstone, the CEO of national chain Rosa Mexicano offered an insider’s perspective on the challenges and opportunities related to working in the hospitality or culinary industry. ICE offers comprehensive 6-12 month career training diploma programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. The school runs one of the largest programs of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. ICE also hosts private hands-on cooking events such as corporate entertaining, corporate team building and closing dinners, or personal celebrations such as birthdays, rehearsal dinners, or special reunions.
Tri-State, from page 50 more than 23,000 eating and drinking establishments in the Garden State. The NJRA’s restaurant and vendor members will benefit from the partnership in special attendee pricing, and exclusive exhibit space access at the Expo. The Expo is open to qualified retail and foodservice trade buyers. Buyers must be affiliated with food service establishments, institutional dining, retailers or retail food service. The Tri-State Food Expo is produced by Diversified Business Communications. The Portland, Maine-based trade show producer is also the organizer of several leading U.S. foodservice and retail industry trade events including the New England Food Show (Boston, MA), the Seafood Expo – North America (formerly International Boston Seafood Show) (Boston, MA) and Kosherfest (Secaucus, NJ), in addition to other non-food industry shows. Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State's 25,000 eating and drinking establishments the State's largest private sector employers, generating $14 billion in annual sales and employing over 311,000 people. Through member education, advocacy, networking, and support, NJRA has become an essential ingredient for successful and professional eating and drinking establishments, vendors, non-profits, schools and students.
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// RESTAURANT MARKETING
WITH OLA AYENI
How Your Restaurant Should Not Be Found Online
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hen we ask our clients what makes them unhappy in their business, we hear the same thing over and over – online restaurant reviews. Not because our clients necessarily receive poor reviews, but because this is one of the areas that they cannot control, and often makes them feel helpless. Some of our clients take each comment personally, while others try to ignore them. We need a happy medium. We need to appreciate that while we can’t please everyone, we also need to adhere to the old adage that a happy customer tells one friend, an unhappy customer tells ten. Eighty-nine percent (89%) of consumers research a restaurant online before eating there. Of this, thirty-three percent (33%) check the online reviews first (AIS Media). Online reviews are a great restaurant marketing tool. You just need to make sure that you are in control of the situation. To help you out, here are four ways that you DON’T want to be found online: Don’t be found without having full access to your review accounts. The number one sin operators commit is not creating or having access to their restaurant online profiles on social review websites. You see, all these websites, Yelp.com, Urbanspoon.com, City search, Google reviews (the four most important ones) have a link for
Ola Ayeni,
Founder of Dining Dialog & myeateria.com ola@myeateria.com
with an employee’s email address and that employee leaves, you’ll lose your account access. Don’t be found without positive reviews from your happy customers. Reminding your happy customers to write positive reviews is an important aspect of your business in this digital age. Seven years ago, you didn’t have to worry about someone going to a website and sticking it to you. Today, many consumers are doing this be-
continued on page 83
Eighty-nine percent (89%) of consumers research a restaurant online before eating there. Of this, thirtythree percent (33%) check the online reviews first (AIS Media).
you to click on to secure your restaurant name and own the profile and information. You just need to sign up and update your information on these websites. Make sure that you (or a designated employee) know how to log in and respond to queries and comments. The user name and password should be in your name. Never use an employee’s e-mail address to set up the account. If you set up an account
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OIa, from page 80 cause they know there’s little you can do about it. Even a former employee who you let go will go online to yelp or rant about your business. You can bury negative, false comments by asking happy customers to kindly write positive reviews about your restaurant. The purpose for this is twofold: the positive reviews will help your overall rank, and they will also push the bad reviews down. Don’t be found not responding to comments or replying to reviewers. After you have searched for your restaurant on social review websites, claimed and updated your profile, you are now ready to respond to comments. On Yelp.com for instance, you can publicly respond to a comment or privately respond to the person who wrote the comment. Be careful not to respond angrily to negative comments. Don’t call anyone names or use profanity. Be respectful. Respond directly to negative comments and ask the person if s/he would be willing to discuss the matter over the phone. If it’s something you can correct or need to correct, invite the person to return to your restaurant and offer a discount on his or her food. When the person returns, ask him or her to rewrite the review. Try to turn the negative situation into a positive one.
to visit. You don’t have to pay anything or hire someone to build a mobile application for you in order to achieve this mobile status. You can achieve this by simply having positive reviews of your establishment. As you can see, it is important for you to maintain and manage your reputation online. The future of your business in this digital and mobile age depends on it. Take hold of your reputation and control your business online.
Don’t be found absent from review websites’ mobile apps. In the United States, we have over 300 million cell phones and many people are using their phones instead of their computers. Over 50% of U.S. mobile users own smartphones. Almost all the social review websites have a mobile application where people can find the nearest restaurant, post reviews and comment about your business. If your restaurant is not on these mobile apps, you are losing out to your competition. The more positive reviews and stars you have, the higher you will rank as one of the top favorite places 83 • September 2013 • Total Food Service • www.totalfood.com
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// NEWS
CHEFS
New Jersey’s Top Seafood Chef Takes Third In Great American Seafood Cook-Off First Lady Mary Pat Christie and New Jersey Secretary of Agriculture Douglas H. Fisher offered their congratulations at the Trenton State House to the state’s top seafood chef Christopher Albrecht whose preparation of Golden Tilefish and Green Vegetable Chowder earned him third place in the Great American Seafood Cook Off in New Orleans last month.
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ongratulations to the Garden State’s Chef Christopher Albrecht for demonstrating his culinary excellence with our bountiful Jersey Seafood and Jersey Fresh produce,” said First Lady Mary Pat Christie. “His achievements in New Orleans shine a bright light on New Jersey and our thriving seafood industry. Albrecht, the Executive Chef at Eno Terra in Kingston, and his sous chef, John Crawford Koeniger, represented New Jersey in the national competition against the top seafood chefs from Alabama, Alaska, Florida, Illinois, Kentucky, Louisiana, Massachusetts, Mississippi, North Carolina, Oregon, Rhode Island, South Carolina and Texas. “Chef Albrecht has made New Jersey proud and helped showcase our $211 million seafood industry,” said Secretary Fisher. “His signature dish highlighted both Jersey Seafood and Jersey Fresh produce.” Chef David Crews, who represented Mississippi was crowned the 2013 King of American Seafood for his Southern Nicoise Salad, which featured crab and tuna. In second place was Chef Eric Stumpf of New Mexico. “Being able to represent New Jersey and show off the Garden State on a national stage was incredibly important,” said Albrecht. “New Jersey has some of the best chefs in the country, and our showing at the Great American Seafood
Albrecht, Executive Chef at Eno Terra in Kingston, became the state’s top seafood chef when he competed against five other premier seafood chefs from around the state at the Jersey Seafood Challenge
Cook-off is a testament to the quality of our state’s seafood and chefs.” Albrecht, Executive Chef at Eno Terra in Kingston, became the state’s top seafood chef when he competed against five other premier seafood chefs from around the state at the Jersey Seafood Challenge, hosted by the First Lady and the Department of Agriculture, on June 20 at Drumthwacket, the Governor’s residence in Princeton. At Eno Terra, Albrecht said he focuses
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on high quality seasonal ingredients from small, family-owned farms and producers. He also oversees a two-acre farm that produces most of the produce used at Eno Terra. Albrecht grew up on Long Beach Island and attended the Culinary Institute of America. After graduation, Albrecht went to work in Manhattan at Danny Meyer’s world renowned Gramercy Tavern. There, he worked closely with “Top Chef” Tom Colicchio before assuming the role of Executive Chef at Craftsteak Las Vegas at the MGM Grand Hotel and Casino. The Great American Seafood Cookoff was held during the Louisiana Foodservice Expo in the Morial Convention Center, and is sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board. New Jersey has a significant seafood industry. In 2011, New Jersey fishermen reeled in 175.5 million pounds of seafood, valued at $211.7 million. It is estimated these landings generated a billion dollars of economic activity. The industry also generates thousands of jobs, with 2,500 commercial fishermen, and 1,500 employed by 109 seafood processors/dealers. The top species by dollar value harvested in New Jersey included: sea scallops; surf clams; oysters; hard clams; blue crabs; ocean quahogs; and, fluke.
Elara, from page 18 operators money while still providing form-fitting protection. Our EverfitMAX nitrile gloves are formulated to be extradurable yet flexible and are perfect for applications such as meat and shellfish handling. What led to the creation of the One CaseOne Meal initiative? I’ve been involved in hunger relief for more than a decade, as a food bank volunteer and Director and Treasurer of Island Harvest, a Feeding America food bank. However, I never walked in the shoes of someone living in a food insecure household. To that end, in 2010, during the time I was formulating Elara’s business plan, I lived on a food stamp budget with my wife and two children for a month. It was incredibly difficult to get by and solidified my desire to build a company that would help people struggling with hunger. I then researched other social enterprises and was inspired by companies like TOMS Shoes, which gives a pair of shoes to a needy child for every pair it sells. One Case • One Meal brings this model to the foodservice industry.
other initiatives. That’s on a local Long Island level. I should also mention that City Harvest and food banks in other markets are also beneficiaries of the One Case • One Meal program. Do these social programs require a restaurateur to make a decision that they will pay a premium for the Elara line in return for a commitment to social consciousness? There is no cost premium. In fact, through our focus on great quality prod-
What impact has the program had on fighting hunger? Thanks to the support of our customers we have already provided well over 300,000 meals to people in need. Not just in New York but in other parts of the country, as well. We are also driving awareness of the issue, which we hope will inspire others to get involved in some fashion. Talk about Elara's relationship with Island Harvest? Island Harvest is a model for how One Case • One Meal works on a local level. Elara wants to make sure that meals are getting to the intended recipients, so by working with a high-integrity food bank such as Island Harvest we know the job will get done. In addition, I am on the Island Harvest board, and our staff and families often volunteer our time with Island Harvest events, food drives and 86 • September 2013 • Total Food Service • www.totalfood.com
ucts, Elara products are not only costeffective, but they also translate into less waste, greater efficiencies and enhanced food safety to protect your bottom line. If a restaurateur wants to buy the product and their distributor doesn't carry your sku's what can they do to get it? We have terrific distributors that we work with. Please contact Elara and we will coordinate with one of them to get you our products.
How does someone contact Elara for more information and ideas on how their organization can join the fight against hunger? Elara can be contacted through our website at ElaraDisposables.com, or by phone at 877.893.3244. You can ask to speak to me. I am also interested in hearing about what others in the industry are doing to support hunger relief efforts. Finally, you can contact your local food bank to see what you can do to help there as well.
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// NEWS
FOODSERVICE DESIGN
Americold Works With Pride At IGA’s Amagansett Location And Promotes A Greener Long Island This article is based on an interview with Americold Chief Operating Officer, Rob Rivera, who was deeply involved in the planning, energy efficiency strategy and execution of this large commercial refrigeration project.
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ucked in near East Hampton, Long Island, the IGA Amagansett store, better known to the locals and weekend traveler as Cirillo’s Market is a locally owned neighborhood grocery store. Individually owned and operated, Cirillo’s is committed to offering the best selection of fresh, quality foods possible in a friendly atmosphere. A town staple for years, the store recently decided to engage Americold to upgrade its commercial refrigeration and expand the store to offer an even wider selection of groceries, frozen foods, dairy, deli, meats and take home entrees. Serving and maintaining their commercial refrigeration needs for years, Cirillo’s naturally approached Americold when they decided it was time to retrofit their location with more energy efficient refrigeration. Deeply involved in the planning stages, the Americold project team worked to create a scope that would include 53 new freezer cases and help the store expand its frozen food and refrigeration section. In the initial planning stages of the project, Americold consulted on the green aspects of the project and worked
From start to finish, the project took about two years to plan, secure proper permits and deal with the local planning board, but the project’s execution happened swiftly once Americold was on the job.
with Cirillo to specify energy efficient equipment and a robust software platform that would be able to monitor and access the refrigeration settings on an on-going basis. The project team decided on implementing a parallel rack system that was highly energy efficient and enabled the project, which initially required 30 compressors to use only 10 compressors in series. This enabled the store to better distribute energy loads during high points of the day and at major stocking points and minimize energy
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usage at the less active points of the day. Another green aspect to the project included the change of lighting in all the cases, which now utilize LED rather than fluorescents, resulting in additional energy savings. The built in redundancies and failsafes of the equipment Americold installed, enables the store’s freezers to continuously function and the software platform runs reporting and diagnostics to ensure proper operation. When asked about the platform specified and used in the project, Rob Rivera, Chief Operating Officer for Americold, said, “The equipment we installed is all IP addressable so every case and rack can be controlled digitally. The platform we utilized is called the Emerson Einstein (E2) Controller and it pulls and reads data at set intervals to let us know what is going on in real time.” He adds, “The beauty of the program is that I can get a complete dashboard look into the store’s refrigeration just by jumping on my computer. I can recalibrate equipment or change temperature settings on the fly. It has added another dynamic aspect to our ability to service the client, and that makes good sense all around.”
Americold’s business is built on ensuring proper temperatures and performance for refrigeration equipment, and in this arena, a few degrees can really make a difference, Rivera comments, “There is a small tolerance for temperature change in refrigerated foods, typically a 3 – 5 degree swing in either direction can put foods into “product shock” and this can dramatically reduce the shelf life for your foods and in turn cost you a great deal of money. It may be difficult at first to imagine that such incremental temperature changes would have such a profound effect, but when you consider the difference between 211 degrees and 212 degrees is steam, you realize that little differences can have a big impact.” From start to finish, the project took about two years to plan, secure proper permits and deal with the local planning board, but the project’s execution happened swiftly once Americold was on the job. With two project teams on the job, the implementation and installation of the cases and new supply and
In the initial planning stages of the project, Americold consulted on the green aspects of the project and worked with Cirillo to specify energy efficient equipment and a robust software platform that would be able to monitor and access the refrigeration settings on an on-going basis.
return lines began in April 2013 and was completed by August 2013. When asked about the most interesting aspect of the project, Rivera responded, ‘”The store went through absolutely zero downtime. Our crews came in at night when the last customer left, and worked until morning when the first customer arrived. For the amount of work that needed to be done, this was nothing short of amazing and everyone at the store and on our team did an incredible job keeping the project on track.” In all of its parts and overall, the project has been a complete success. From an equipment performance standpoint, Cerillo’s will be able to pay for
The equipment we installed is all IP addressable so every case and rack can be controlled digitally. The platform we utilized is called the Emerson Einstein (E2) Controller and it pulls and reads data at set intervals to let us know what is going on in real time.
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the refrigeration upgrade over time in energy savings alone. They also benefit from the move to digital and the software platform that now enables their Americold account managers to provide immediate service adjustments for real time client response, but the greatest success according to Rivera, may have more to do with people than the freezers. At a time when the economy is still trying to work its way back, the Cerillo Market has expanded its store nearly 5,000 square feet to meet public demand, and to service these customers they have added 20 – 30 additional jobs in the local area. Indeed, this project has an impact that will deliver lasting results for years to come.
// NEWS
ASSOCIATIONS
Tri-State B&I Professionals Set To Jet To Florida For National Confab The Society for Foodservice Management (SFM), the preeminent national association serving the needs and interests of executives in the onsite foodservice and hospitality industry, will host its annual conference September 30 – October 2 in Bonita Springs, Florida, at the Hyatt Regency Coconut Point.
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ith a theme of Sea of Discovery, Waves of Opportunity, the conference will feature educational seminars on professional development and industry issues, interactive events, networking opportunities, and national speakers. SFM will unveil its new logo and will be known as “The Society for Hospitality and Foodservice Management” on October 1, 2013. The enhancement addresses the evolving responsibilities of the association’s key member segment, Client Liaisons and Self-Operators in B&I. While foodservice responsibilities remain central to the position, it has grown to embrace numerous hospitalityrelated functions such as vending, conference and events support, fitness centers, health and wellness and childcare. Some of the highlights of the SFM conference include: Throughout the three day conference, SFM will be holding a number of educational sessions designed to highlight changes and opportunities in B&I hospitality and foodservice. Topics range from
New York notables set to take center stage are Rick Moonen who ran kitchens at Oceana and The Water Club, and Kevin Zraly, (Founder and Teacher, Windows on the World Wine School.) the conference center and audio visual management, sustainability, health and wellness, leadership, and much more. Each year, the SFM National Conference features an event designed to raise funds in support of local hunger in support of hunger initiatives. This year, SFM will hold a Run for the Rosé to benefit the local Meals on Wheels. This year’s conference will feature a Floribbean BBQ designed by Miami Chef Michelle Bernstein. SFM has assembled a Hall of Fame
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cast of guest speakers. Among the chefs slated to speak are Barton Seaver, (Chef, Author, Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard School of Public Health) and Susan Feniger, (Chef, Restaurateur, Cookbook Author, TV Personality). New York notables set to take center stage are Rick Moonen who ran kitchens at Oceana and The Water Club, and Kevin Zraly, (Founder and Teacher, Windows on the World Wine
School.). In addition, Ty Bennett, Entrepreneur and Author; Jason Altmire (Senior VP Policy, Government and Community Affairs, Florida Blue; Mike Motta (Founder and Executive Chairman, Plus One Health Management); Pamela Smith, (RD, LDN, Nutritionist, Author, Speaker); Don Fox, (CEO, Firehouse of America); Clif Brewer ( Director, Media Support Services, Mayo Clinic); Mark Cooper (CEO, International Association of Conference Centers (IACC); Kelly Kotwas (Project Manager, Media Services, World Bank Group); Jack Milan (Assistant Director of Education, Catersource and President/CEO, Different Tastes Inc.) and Randy Palubiak, (President, Enliten Management Group, Inc), are salted to speak. “This is such a pivotal year for our Society,” says Mark Freeman, SFM President. “As we welcome the ‘H’ and become SHFM at our upcoming conference, we embrace the broader role that hospitality plays in the workplace environment - the different ways employee hospitality impacts productivity, morale, hiring and a better bottom line.” The Society for Foodservice Management is the pre-eminent national association serving the needs and interests of executives in the onsite foodservice industry. Our principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate.
// NEWS
RESTAURANTS
New Jersey Eatery Forced To Sell Liquor License Toms River's Tiffany's Restaurant must sell its liquor license within the next two years after three customers who, according to the state Alcohol Beverage Commission, were visibly intoxicated, allowed them to keep drinking and then got into serious or fatal accidents.
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icense owners Bruno D’Uva, Sr., Bruno D’Uva Jr. and Lisa Barna agreed to divest their interests in the license by July 24, 2015, and pay fines totaling $200,000, according to information from acting New Jersey Attorney General John J. Hoffman’s office. Former NFL star Tony Siragusa has equity in the restaurant but was not named in the litigation. They did not contest charges that their bartenders served noticeably intoxicated customers in three separate instances. Two died and one was hurt in separate drunken-driving crashes after leaving the restaurant on Route 37. State ABC regulations prohibit licensed vendors to sell alcohol to anyone actually intoxicated or appearing to be so. ABC Director Michael Halfacre underscored the responsibility of bartenders, bar owners and restaurateurs to monitor their patrons’ drinking habits. “Keeping a watchful eye and cutting off patrons may not seem like good business at the time,” said Halfacre, “but it is in the long run. Intoxicated patrons become intoxicated drivers, and those drivers can
become tragedies.” On May 12, 2010, Kelly Walck, then 40, died when the car in which she was riding slammed a utility pole on Route 37 in Toms River. Police say that the driver, Laura Nelson, and a passenger, David Sharrer, each registered blood alcohol content levels more than three times the legal limit to drive, which is 0.08. Nelson is midway through a fouryear sentence for vehicular homicide.
In a sworn statement, she admitted drinking with Walck and Sherrer at Tiffany’s for about an hour and a half. On July 23 of the same year, Toni Lebert, then 31, died when her car collided with a NJ Transit bus on the Garden State Parkway at about 1 AM. Police say her blood alcohol content was .255, again about three times the legal limit in the state. Witnesses said that she had been drinking in the restaurant for almost three hours, and
Toms River's Tiffany's Restaurant must sell its liquor license within the next two years after three customers who, according to the state Alcohol Beverage Commission, were visibly intoxicated, allowed them to keep drinking and then got into serious or fatal accidents.
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drove to her boyfriend’s house prior to the crash. On November 9, 2006, the motorcycle driven by Frederick Voss, then 43, collided with a car on Hooper Avenue in Toms River, leaving him se-
State ABC regulations prohibit licensed vendors to sell alcohol to anyone actually intoxicated or appearing to be so.
verely injured. Police reports say the crash occurred shortly after leaving Tiffany’s. Voss was later arrested for driving while intoxicated, registering a blood alcohol content level of .196. Halfacre said ABC and local law enforcement pinpoint and investigate licensed establishments when patterns of DWI arrests develop among drivers who admit having patronized the bars or restaurants before being stopped.
// NEWS
EVENTS
Star Chefs 8th Annual International Chefs Congress Set To Convene In New Venue The one and only ICC is back and Gutsier than ever. The three-day culinary industry symposium will gather more than 140 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to share their latest techniques, culinary concepts, and Glories with their peers—i.e., you.
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eptember 29 through October 1 on NYCs Pier 57, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels on pressing, important, and timely industry topics. The common thread and thrust of this year’s one-of-akind programming is Guts and Glory: Leaving It All on the Line. Gastronomic wonders of the world presenting on the Main Stage include: François Payard; from Peru, Gastón Acurio (Astrid y Gastón); from NYC via Spain, Dani García (Manzanilla); and from Singapore, Janice Wong (2am:dessertbar). Hometown heroes of the Main Stage will be NYCs April Bloomfield (Spotted Pig Group) and Danny Bowien (Mission Chinese). Flying in from the West Coast to the Main Stage are Dominique Crenn and Juan Contreras (Atelier Crenn), Adam Fleischman (Umami Burger), and Aki Kamozawa and Alex Talbot (Ideas in Food). Stellar Savory workshops will be offered by Elias Cairo (Olympic Provisions), Marc Forgione, Vivian Howard (Chef & the Farmer), Evan and Sarah Rich (Rich Table), Michael and
Patrick Sheerin (Trenchermen), Joe Carroll and Fred Dexheimer (Fette Sau), and Michael Toscano (Perla). Sweetside workshops will be held by Zachary Golper (Bien Cuit), Sam Mason (OddFellows), and pastry legend Sherry Yard (Helms Bakery). Shaking it up at MIX@ICC are Dale DeGroff (kingcocktail.com) and Audrey Saunders (Pegu Club), Ryan Liloia (Clover Club) and Brian Miller (Mother’s Ruin), and Juan Coronado (barmini by josé andrés). Taking care of business (panels) will be Justin Bazdarich (Speedy Romeo), Spike Medelsohn (Good Stuff Eat-
Gutsy industrial professionals from across the country will be competing for the Glory at the International Pastry Competition; the 4th Annual Somm Slam; and at ICCs BBQ competition, SMOKE@ ICC.
Antoinette Bruno, Will Blunt and their team are set to host the 2013 Star Chefs Congress at Pier 57 later this month
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ery), and Matt and Ted Lee (The Lee Bros.), discussing a slew of prescient topics including, “Do It Your Damn Self Without Do$$ar Bills Y‘all”, “Get Crowd Funded”, “The Living Wage Line Cook”, “Cookbook Boot Camp”, and “A Guide to Hydroponics”.
Gutsy industrial professionals from across the country will be competing for the Glory at the International Pastry Competition; the 4th Annual Somm Slam; and at ICCs BBQ competition, SMOKE@ICC. “Not only is barbecue one of the most exciting and rapidly growing segments of the restaurant industry,” says StarChefs.com Editor-in-Chief Antoinette Bruno. “but chefs across the country are embracing smoking and barbecue techniques like never before, elevating the flavors, taste, and even plating.” April Bloomfield, Daniel Holzman (The Meatball Shop), and Rocco DiSpirito (“Rocco Gets Real) will judge the always hotly contested Vitamix Challenge, “One of the most exciting events at the Congress,” says Will Blunt, StarChefs.com Managing Editor. All ICC contest kitchens are
supplied and designed by industry leaders M.Tucker. Jade Range and Meat & Live Stock Australia will be presenting Savory Pop-Ups from David Bazirgan (Fifth Floor) and Bill Kim (BellyQ). Michael Laiskonis (ICE) and Philip Speer (Uchi) will be presenting PreGel PopUps. Expert artisans from North Carolina to Oregon will be showcasing their wares from food carts at EAT@ ICC. Instead of travelling the globe or driving cross country tasting with every important chef,—from up-andcomers to legends—come to ICC where the legwork has been done for you, and everyone is in one place for the Guts and Glory.
Many of Metro New York's top chefs will share their secrets with ICC's 2013 attendees
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US Open, from page 69 and it deserves the greatest food in the world," said celebrity chef Tony Mantuano. The chefs will be competing just as vigorously as Roger Federer and Venus Williams: whoever sells the most of their signature dishes will get a $5,000 donation to the charity of their choice. Among the new menu items: Rick Moonen's hot dogs made of shrimp. The chef behind Oceana, Molyvos and the Water Club serves his "Moon 'N Doggie" on a toasted bun with Asian slaw and mint pesto and an optional horseradish relish. "This one is spicy, but it doesn't make you cry. It's definitely edible," said Michael Lockard, executive chef for the U.S. Open. “I like spices, but not when they make me cry. You'll get the heat though." Miami's Carmen Gonzalez will dish up lobster rolls with key lime mayonnaise and Jonathan Waxman of Barbuto offers his signature roast chicken panino with basil aioli. Susan Feniger of the Border Grill restaurants will serve carne asada tacos and Yucatan pork tacos. Chicago's Tony Mantuano will serve a spinach salad with crispy shallots and crumbled ricotta salata. New York's tennis fans are being wowed by crab cakes, lobster quesadillas or a sandwich of shaved prime rib, white cheddar cheese and onion jam in buns that resemble tennis balls. "There is no sport in the world that has food this delicious," Mantuano said. "I can guarantee that." Culinary highlights for the 2013 US Open include new food stands: Hill Country BBQ, which is known for its chopped brisket sandwiches and miniature pies, and Fresca Mexicana, which offers south-of-the-border sandwiches. The Food Village & South Plaza Cafe is once again featuring: • Global Flavor. Patrons visiting the Food Village, the primary concessions area, can take a culinary trip around the world. In the Food Village, guests
Roasted Vegetable Sandwich.
Restaurants
New York's tennis fans are being wowed by crab cakes, lobster quesadillas or a sandwich of shaved prime rib, white cheddar cheese and onion jam in buns that resemble tennis balls. can find offerings featuring a taste for all palates from French crepes to burritos and tacos made to order at Fresca Mexicana, and to Indian food from New Delhi Spice. At the East Gate Grill, fans can check out the new "Smashers" featuring grilled cheese
An event that draws tennis fans from all over the world, the US Open menu will continue to feature fresh, inventive cuisine including creations from Iron Chef Masaharu Morimoto, celebrity chefs David Burke (pictured above) and Tony Mantuano.
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sandwiches that are a twist on some fan favorites, such as Buffalo Chicken Smashers and Patty Melt Smashers. Additional international flavors returning this year include sushi and Italian specialties at Pizza Pasta. • Signature Concessions: The Signature Lobster Roll at Fulton’s Seafood Stand in the Food Village remains a US Open staple. Served on a split-top bun seared in butter, the roll is filled with chunks of Maine lobster, celery and Louis dressing made in house with chili sauce, ketchup, tarragon and scallions. Another US Open favorite—half-pound burgers in the Food Village are made with a LaFrieda short rib burger blend, created exclusively for the US Open. • South Plaza Cafe: The Cafe features three types of panini, quesadillas made to order, salads and fresh fruit ideal for grabbing en route to a match. The Cafe has also added gluten-free snacks and Red Bridge Beer, brewed without wheat. • Farm 2 Fork: The new Farm 2 Fork stand in the Food Village will feature items created with organic and locally-sourced ingredients such as the Murray’s Locally Raised Chicken Sandwich, the NY Sausage Co. Sweet Italian Sausage and the Summer
• Heineken Red Star Café: The redesigned Heineken Red Star Café, located next to the South Plaza Fountains, is now on the top level of a new twostory building. The ground floor of the redesigned structure will house a new US Open retail store. The second story Café provides a spacious setting with an enhanced menu that will offer fans unique views of the grounds as they follow matches in this one-of-a-kind setting. The Heineken Light Lounge, located in the Chase Center off the East Gate, also has been remodeled with outdoor café seating and a new interior. • ACES (Club Level): The premier dining destination on the grounds, ACES is known for its sophisticated seafood menu. Chef Masaharu Morimoto returns this year to prepare all the sushi and sashimi. Other standout dishes include the Plateau Royal – a tower of chilled seafood, chilled corn and lemongrass soup made with local corn and served with jumbo lump crab and cilantro, and the seared sea scallops with a local arugula and grapefruit salad, shaved fennel and citrus emulsion. New this year, guests will enjoy the local catch from Gosman’s of Montauk or Skuna Bay Salmon prepared in a variety of ways including grilled to order and served with selection of sauces and vegetable ragu. • Champions Bar & Grill (Club Level): This classic steakhouse offers premium cuts of meat and seafood including Creekstone Farm’s angus beef and cedar plank salmon. New to this year’s menu, Chef David Burke has added his famous Ash Crusted Prime Beef Carpaccio, Patented DryAged Bone-In Ribeye, Butter Poached 2 Pound Naked Lobster. • Mojito Restaurant and Bar (Arthur Ashe Stadium ground floor): Open to
all guests and a popular evening meeting spot, Mojito focuses on Latin specialties and festive libations. Snack on the smoked pork bocaditos with sweet plantains, black beans and cilantro cream or diablo shrimp and scallop ceviche with orange, lime, chile and tomato. Seasonal mojitos, sangria and outdoor seating make this an ideal between- and post-match spot. • Patio Café & Bar (outside the US Open Club): This relaxing spot under the blue umbrellas is a favorite for many. The tree-lined Café features a casual menu of chop salad, burgers and sandwiches as well as refreshing specialty cocktails. James Beard Award-winning Chef Tony Mantuano returns offering a wine bar atmosphere in the South Plaza and on the Club Level of Arthur Ashe Stadium. Featuring Mediterranean small plates and wine pairings from his Wine Bar Food cookbook, signature dishes include the flaming ouzo shrimp, tomato bread and a mozzarella plate. The menu this year will include a new dish intended for sharing, the Freshly Handcrafted Whole Burrata, sourced from the Brooklyn Salzarula family and served with grilled leeks and crostini. The Honey Deuce has returned as the signature drink of the US Open. Made with GREY GOOSE® Vodka, lemonade and a touch of raspberry liqueur, topped with honeydew melon "tennis" balls. It’s served in a US Open souvenir cup with a complete list of past US Open winners. More than 180,000 melon balls are projected to be used this year. The new Moët & Chandon Terrace, located next to the Patio Café features Moët & Chandon Imperial Champagne along with full service bar options. Guests can relax and enjoy a glass of champagne in an outdoor lounge setting. When the top athletes in tennis descend on the US Open they need
The chefs will be competing just as vigorously as Roger Federer and Venus Williams: whoever sells the most of their signature dishes will get a $5,000 donation to the charity of their choice. sustenance to fuel their game. Levy Restaurants’ chefs offer plenty of lean protein and complex carbohydrates, along with a range of options to appeal to the international palates of today’s tennis stars. Most popular are the made-to-order pasta bar, baked potato bar, grilled chicken, brown rice and smoothies. Sushi is also popular, and this year it will be provided exclusively by Chef Masaharu Morimoto. Given the surge in tennis players adopting a gluten-free diet, Chef Abbey is expanding the gluten-free choices available to players. • Green Efforts: Lessening environmental impact is a major focus for the USTA and Levy Restaurants. Guests will notice that service ware is made from recyclable, biodegradable or compostable materials and more than 500 recycling bins are placed throughout the grounds. Levy Restaurants is also composting at all kitchens, and the cooking oil recycling program continues, converting oil into cleanburning, renewable biodiesel fuel. • City Harvest Donation: The USTA and Levy Restaurants will donate unused food to City Harvest, which delivers rescued food to soup kitchens and food pantries across the five boroughs. Last year, more than 25,000
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pounds of food were donated, and City Harvest has collected more than 275,000 pounds of food from the US Open since 1998. Levy Restaurants, founded in Chi-
cago in 1978, is recognized as one of America’s fastest growing and most critically acclaimed restaurant companies, and is the leader in premium sports and entertainment dining. Levy was recently named one of the 10 most innovative companies in sports in the world by Fast Company magazine. The company’s diverse portfolio includes award-winning restaurants such as James Beard Award-winning Spiaggia in Chicago, Fulton’s Crab House, Portobello and Wolfgang Puck Grand Café at Walt Disney World Resort, renowned sports and entertainment venues like Churchill Downs in Louisville, STAPLES Center in Los Angeles, and the Barclays Center in Brooklyn, and events including the Super Bowl, World Series, US Open, Kentucky Derby, NASCAR racing, NHL and NBA All-Star Games and the GRAMMY® Awards.
Vendy, from page 6 The honorees will be presented with the Most Heroic Vendor Award at the Vendy Awards on Saturday, September 7th at its new location, the exciting waterfront business and creative hub Industry City in Sunset Park, Brooklyn, a site with an incredible history of transforming Brooklyn into a major seaport destination. The Vendys’ Most Heroic Vendor award recognizes the many non-culinary contributions vendors make to New York City. Last year’s Most Heroic Vendor recipient, Bay Ridge vendor Sammy Kassem, stood up to anti-vendor harassment in his community. This year’s Vendy finalists will be judged by a panel of six celebrity judges and one citizen judge: • Elettra Wiedemann: Model and culinary impresario • Francis Lam: Judge on Top Chef Masters and Editor-at-Large at Clarkson Potter • Garrett Oliver: Brewmaster at the Brooklyn Brewery, Author of The Brewmaster’s Table, Editorin-Chief of the Oxford Companion to Beer • Justin Warner: Host of Food Network’s Rebel Eats, winner of Food Network Star Season 8, cochef and owner of Bed-Stuy’s Do or Dine • Lauren Purcell: Editor-in-Chief of Every Day with Rachael Ray • Pat LaFrieda: Chief Executive Officer, Pat LaFrieda Meat Purveyors • Rachael Fauss: Policy & Research Manager for Citizens Union The judges will decide the winner of the coveted Vendy Cup, the top prize awarded by the panel. Finalists for Rookie of the Year, Best Market Vendor, Best Dessert, Best of New Jersey will be decided by the attendees. Finalists for the Vendy Cup (the top prize awarded by the panel of judges) and the People’s Taste Award (voted on by the crowd at this year’s awards) will be announced in the coming weeks.
The Vendys’ Most Heroic Vendor award recognizes the many non-culinary contributions vendors make to New York City. Last year’s Most Heroic Vendor recipient, Bay Ridge vendor Sammy Kassem, stood up to anti-vendor harassment in his community. On July 22, the Vendys announced the finalists in 4 of the 7 Vendys categories – Rookie of the Year, Best Market Vendor, Best Dessert, and Best of New Jersey. Bios and background on each of the finalists can be found here: http:// streetvendor.org/vendys/finalists/ The Vendys, the first and largest street food event series in the country, is an annual event to benefit the Street Vendor Project at the Urban Justice Center, a membership-based organization that provides advocacy and
legal services for more than 1,500 vendor members. The 2012 Vendy Awards drew a crowd of more than 2,000 people to the intense grill-to-grillcookoff to determine New York’s top street chef. The Vendy Awards, which have been New York City’s most beloved street food competition for nine years, recently announced a major national expansion to include events in Los Angeles, Philadelphia, New Orleans, and Chicago. The Vendy Awards, the first and larg-
Vendy Award's finalist King Souvlaki from Greece is the creation of owner Kostas Tsampas, George Tsampas, and sons Lampros & Lampros
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est street food event series in the country, are an annual event organized by the Street Vendor Project at the Urban Justice Center, a membership-based organization of more than 1,500 active vendors who are working together to create a vendor’s movement for permanent change. SVP’s famed Vendy Awards have determined New York City’s top street chef for nine years, and have become one of the most beloved and widely-anticipated food events in New York and across the country. The money raised by the events supports the non-profit Street Vendor Project in its advocacy work to promote street food and the people who sell it. Formed in January 2011 by small business entrepreneur and advocate David Weber, the New York City Food Truck Association (NYCFTA), is an association of small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development. The association aims to reinvent food truck vending in a way that is beneficial to New Yorkers, New York City, food truck entrepreneurs, and their patrons. Judge Elettra Wiedemann has modeled with some of the world's best photographers for magazines like American Vogue, Chinese Vogue, Teen Vogue, Italian GQ, Harper's, InStyle, Glamour, Ten, Harper's Bazaar, French Elle, Grazia, Italian Elle, Another Magazine, Tatler, and Muse. Elettra is fluent in English, Italian, and French and her contagious personality has made her hugely popular with the renowed photographers she continues to work with, including a series of portraits shot by Karl Lagerfeld which were exhibited at the Crillion during Paris Fashion Week. Judge Francis Lam is Editor-at-Large at Clarkson Potter and a judge on Top Chef Masters. In past lives, he was the features editor of Gilt Taste, a senior writer at Salon.com, a contributing editor at Gourmet, and his work has appeared in the 2006-2012 editions of
Urban, from page 3 Best Food Writing. He believes that, in professional football, that would count as a dynasty; in ancient China, not so much. He tweets @francis_lam Judge Garrett Oliver is the brewmaster of The Brooklyn Brewery, editorin-chief of The Oxford Companion to Beer, author of The Brewmaster’s Table, and one of the foremost authorities in the world on the subject of beer. Garrett has hosted more than 800 beer tastings, dinners, and cooking demonstrations in fourteen countries, writes regularly for beer and food-related periodicals, and is internationally recognized as an expert on traditional beer styles and their affinity with good food. Judge Justin Warner is the winner of Season 8 of Food Network Star, the host of Food Network special Rebel Eats, and co-chef/owner of Do or Dine, a Michelin Bib Gourmand restaurant in Bed-Stuy, Brooklyn. Justin has been working in restaurants since the age of 15 and strives to create food that matches his personality; edgy, witty and intense. Judge Pat LaFrieda represents the third generation of meat purveyors and butchers in the family owned LaFrieda business, which began over 90 years ago in New York City’s meatpacking district. Today, LaFrieda Meats is NYC’s go-to meat supplier found on menus in and around NYC and a favorite of the world’s top chefs. He has a book coming out in Spring 2014. Judge Rachael Fauss has lived in New York City for six years, first in Central Harlem and now in Kensington, Brooklyn. As the Policy and Research Manager for Citizens Union, she works to improve the democratic process in New York City and State government, authoring research reports and assisting with its advocacy efforts to hold government accountable. Rachael often explores New York's food scene by bike, making stops at the Red Hook Ballfields and other street vendors to fuel her trips.
Manhattan. In the two decades since, this Show has grown in every measure: attendee numbers, vendor numbers, floor space sold, industry diversity and international appeal. "It has evolved from a small, Association initiative in the ‘70s, to what is today recognized and valued as one of the premier hospitality industry showcases in the world,” said Rick Sampson, President and CEO of the New York State Restaurant Association. “With so much invested in the Show, the NYS Restaurant Association executive leadership has been diligent and thoughtful considering who we’d be comfortable taking this show to the next level. Urban Expositions jumped out at us as the clear choice to take over the Show among the many options considered. Their energy, experience and demonstrated understanding about the deep roots that support the New York Show and their vision for how it can grow in the future, all drove our decision. The New York State Restaurant Association is excited as an organization to work closely with Urban Expositions in the years to come to continue to build and evolve the vision my father initiated more than four decades ago.” As the only comprehensive events dedicated exclusively to their respective region’s restaurant, hospitality and foodservice industries, each of the Food Shows has its own personality and style. “We are honored to have the chance to work with the leadership of the three premier state associations serving the restaurant, hospitality and lodging industries,” added Miller. “New York, Florida and California represent such a vast segment of the population and are unquestionably the leaders in the hospitality field and true industry innovators when it comes to food trends and restaurant concepts. “ Held annually at the Jacob Javits Convention Center, the International Restaurant and Foodservice Show of New York attracts thousands of buyers from high-end restaurants, multi-unit operators and food service establishments from throughout New York State who
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come to explore a wide range of products, foods and educational opportunities. Sponsored by the New York State Restaurant Association, the event enters its 21st year when the next edition debuts March 3-5, 2014.
Javits Cooking, from page 14 on menus regardless of size, market segment, or cuisine. JAVITS IS COOKING’s Gluten Free Pavilion will provide the food service professional with the knowledge you need to provide your guests the best products and techniques available. JAVITS IS COOKING’s Grab N' Go Pavilion will focus on the changes that have come as a result of many local hotels discontinuing room service. From hotels and other facilities, industry managers are scrambling to maximize profit and customer service through Grab N’ Go. From decisions about refrigerated or heated display cases to packaging and labeling solutions and merchandisers, the Grab N’ Go Pavilion at the IHMRS will help show goers build a new strategy. What started as buzz about Farm to Table has now turned into a fullfledged movement for chefs, food and beverage directors, and restaurateurs. The challenge now becomes how to move from the concept of the movement needed to respond to the realities of everyday “restauranting.” JAVITS IS COOKING's Locally Sourced Pavilion is poised to provide solutions for the operator in search of a wide diversity of local product from fruits and produce to beef and desserts. In listening to the marketplace, the IHMRS management team found that The Mixologist has become the new food celebrity, joining chefs as the “rock stars” on food TV. While the mixologists are enjoying all the status, restaurant owners and operators are reaping the increased
margins that come through custom cocktail programs. In addition, there is a whole new generation of partygoers who want to have a great time but want a cocktail with less alcohol content. This has led to the emergence of this year’s mocktail. The JAVITS IS COOKING Mix & Mock pavilion will highlight the businessto-consumer opportunities and introduce the budding trend of mixology and the allure of mocktails to the business-to-business sector. Greek Yogurt has exploded onto the foodservice scene. With growth in sales from $60 million to upwards of $2 billion in 2013, the foodservice professional is scrambling to build a strategy to add yogurt to their menus. The goal of JAVITS IS COOKING Pavilion is to present the latest in yogurt including the rebirth of frozen yogurt and the Greek yogurt phenomenon. Following the Hospitality Leadership Forum, a full day of conference and networking activities, on Saturday, November 9, the IHMRS will feature three days of exhibits of new products and services for hotels and foodservice properties from Sunday, November 10, through Tuesday, November 12. IHMRS is co-located with the 4th annual Boutique Design New York (BDNY), featuring suppliers of high-end, unique and innovative interior design products for hospitality. The combined market presents over 1,000 hospitality industry suppliers and attracts more than 22,000 trade visitors. IHMRS is sponsored by the American Hotel & Lodging Association (AH&LA), the Hotel Association of New York City, Inc. (HANYC), and the New York State Hospitality & Tourism Association (NYSH&TA), and is managed by Hospitality Media Group (HMG).
Bolhsen, from page 4 scratch this Asian-American inspired establishment to local and national acclaim. Before age 30, McDevitt was honored as a Food & Wine Magazine Best New Chef and a James Beard Foundation Rising Star with Hapa cited as one of America’s Best Restaurants by Gourmet Magazine. New York Times former critic Bryan Miller wrote, “This restaurant is one of the most inventive and exhilarating in Phoenix.” Zagat Survey ranked it #1 for food in all of Arizona with a rating of 28. In 2004, McDevitt relocated to Napa Valley, California marrying his love of food and wine with the launch of his new restaurant. Budo (Japanese for “grape”) was a collaboration between the McDevitts and Sonoma-based winemaker Roger Roessler. In 2005, Food & Wine named it the best new Asian restaurant. San Francisco Chronicle food writer Michael Bauer cited it a
Noelle, from page 29 Top Ten San Francisco Bay area restaurant with three stars noting, “McDevitt is producing some of the most exciting cross-cultural foods in the Bay Area culled from his Asian heritage.” New York Times’ R.W. Apple, who visited both Hapa and Budo, wrote, “For me, Budo is the best thing to hit the area in many a moon.” The greatest city in the world, “NYC”, brought him back to the East Coast in 2006, where he once worked with Don Pintabona and Drew Nieporent at their Myriad Restaurant Group, this time to aid in the reopening of the famed Le Cirque with owner Sirio Maccioni. Since 2006, McDevitt and his family reside in his wife Stacey’s native East Northport, NY.
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and the different types of traffic will dictate some of your operating procedures. For example, if you are in a thriving downtown commercial area, you might only open for breakfast and lunch but close for dinner, as there is not enough foot traffic to stay open. Your location, and its demographics, may influence your menu design, as well. To analyze the population base of a particular area fully, you can commission a site study. A reputable local real estate broker or the local chamber of commerce can also provide some of this basic information. Financial Realities Rent is usually your largest fixed expense, and you will probably have a significant capital investment to prepare the space to be operational, therefore your business plan must account for covering and recuperating these expenses. In building your
business plan, you will have to budget several scenarios to determine how many guests you will have to serve, at a specific check average to be profitable at a given rent; you will also need to determine if the plan is sustainable over time, to meet your financial obligations. Accessibility There is a reason that major restaurant chains are often located near main intersections or highway and freeway exits. Most successful restaurants, whether in urban or suburban areas, are easy to find. Your restaurant should be street-facing and not tucked away in a building or set back.
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Sterno, from page 24 lock, an automatic safety shut-off sensor, and it is CSA-certified. “In addition, the use of butane allows the 15,000 BTU outdoor stove to be put into service just about anywhere, with no worry about wind or the weather,” said Smith. “It can also serve as a back-up burner, because it has all the elements of a commercial range.” “When it comes to décor, our Lumina FX2 uses advanced LED technology to replace a live-flame candle with one operated by remote control,” said Smith. The product has a traditional candle silhouette, 13-function remote control and a stackable docking station, a brighter glow and changeable candle colors. It’s easy to set up and can be used in any setting, and is also cost-effective. Smith noted that it’s particularly
well suited for places where there are flame restrictions, like Las Vegas, where clearance by local fire departments is needed for any kind of live flame. “No staff required for lighting and replacing candles, or cleaning, and the colors of the lamps can be changed simply by using a remote control,” he noted. “It’s almost handsfree!”
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SternoCandleLamp’s third product, the WindGuard™ Fold-Away Stainless Steel Chafer, has a design that will help foodservice professionals make an outstanding meal even when it’s windy, provide hotter food and use 10% less fuel. It’s one of the most wind-resistant chafers on the market. Even more convenient, it folds flat to just 1.75", simplifying transportation
and storage. Finally, SternoCandleLamp’s MyLampPro, a new mobile application for iPhone and iPad devices, allows foodservice professionals to see how SternoCandlelamps will look at actual table settings to help in making decisions on which lamp to buy.
Wyman, from page 38
do not agree to do so. You are issued a license to operate, which stipulates that you will follow the applicable laws, allow an inspector into your establishment and understand that the regulatory authority has the responsibility and authority to protect the public’s health. The conditions to reopen usually involve: • Testing of employees at an approved lab • Correction of violations • Successfully passing a follow-up inspection An establishment that has been the source of a confirmed outbreak can anticipate additional scrutiny for any changes, renovations or variance applications due to its history with public health. More frequent inspections
are to be anticipated so that the regulatory authority can verify the safety of food prepared in your operation. Crisis Management Plan When an establishment is named as a potential source by the regulatory office it becomes public knowledge quickly though print and electronic media and you want to have a plan in place that can address the public’s questions and concerns. A crisis management plan addresses everything that can possibly happen in an operation such as severe weather, flooding, power outages, refrigeration failure and public relations. The plan should include key contacts and the individuals involved in operational decisions. A foodborne illness outbreak has a need for a designat-
ed media contact, who can address questions and provide information as the investigation proceeds. Your establishment may be initially linked to the outbreak but during the formal inquiry by state and local officials it can be determined that you are not the source. The designated media contact should provide truthful details of what is happening and how the company is working with the regulatory officials to expedite the investigation and also internally to insure that food is being prepared and served safely. The public is looking for honest answers and a reassurance that you have their health concerns as a priority. How your company responds can have long lasting effects on your customers after the investigation is completed and a source for
Call Vic Rose: 732-864-2220
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the outbreak is determined. No one wants to receive the call from customers or a regulatory office that indicates they may be the cause of a major foodborne illness outbreak. Having a strong food safety plan that includes handling the call, collecting the pertinent information and working with the investigation and the media will make the process organized and a little less stressful. A follow-up meeting and assessment of how your Foodborne Illness and Crisis Management programs worked will give you the opportunity to adjust your plans as needed based on the hands - on experience you acquired. Next month we will discuss Integrated Pest Management.
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