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

NEWS

CHEFS

NJ’s Crystal Springs Names Stevens To Top Toque Post

ishling Stevens is now Executive Chef of Restaurant Latour as well as Resort Executive Chef of Crystal Springs. A veteran of kitchens in Australia, England and New Jersey, Chef Aishling takes the reins as the first female chef to run the resort’s expansive culinary operations, including Chef’s Garden, Crystal Tavern, Springs Bistro and Restaurant Latour. In her new role, Stevens has already started to put her imprint on Restaurant Latour, which includes a new

menu that debuted on July 26. The menu follows the rhythm of the growing seasons and changes frequently, sometimes even daily, and two options are offered: a four course prix-fixe with multiple choices in each category ($115) and a seven course Chef’s Tasting menu ($155). The tasting menu is designed as a progression of dishes (not available on the prixfixe) that highlight the best ingredients of the season. Each menu can be paired with selections from the restaurant’s award-winning wine cellar (re-

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cently inducted to Wine Enthusiast’s Hall of Fame), with 40 wines available by the glass that provide the sommeliers the flexibility to create unique pairings for each guest’s menu and preferences ($55 pairing for the prix fixe, $65 for Chef’s Tasting pairing). As the daughter of a nutritionist, Stevens, a New Jersey native learned early on to pay attention to the impact that high quality, seasonal ingredients have on the body and how important it is to be mindful of that while cooking.

Chef Aishling Stevens

She first started working in restaurants at the age of 12 and over the subsequent two decades held nearly every position possible in both the back and front of house. This wealth of experience, along with her serious culinary talent, laid the foundation for her new position as Executive Chef of Crystal

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September 2018 • Total Food Service • www.totalfood.com • 5

NEWS

LIFETIME LEARNING

Rockey Teams With ICE To Create New Beverage Management Curriculum For Industry

he Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools on the planet. The school has helped countless students find their culinary calling thanks to its locations in two of the country’s most dynamic food cities NYC and L.A. Always at the forefront of the food and hospitality industries, ICE offers students a dynamic culinary curriculum, as well as management courses to enhance their knowledge of the industry. ICE has built a reputation in the restaurant and hospitality marketplace for delivering graduates that are ready to succeed in the most challenging of foodservice positions. With that profile has come a worldrenowned faculty. The most recent addition to that staff is noted beverage guru and author Eamon Rockey. He recently unveiled an entirely new beverage management curriculum for the professional currently working in the industry. Rockey has a rich history in the culinary world, most recently as the general manager of the Betony restaurant in Midtown Manhattan, and as the founder of the Brooklyn-

I’ve been fortunate to travel all over to so many places and I’ve been exposed to really special and unique things to be able to teach the world about spirits and cocktail management.” produced spirit Rockey’s Milk Punch that went to market in July.

Eamon Rockey has joined the faculty of the Institute of Culinary Education

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Rockey is the son of two professional chefs who sparked his passion for food and encouraged him to enter the kitchen when he was just 14. He would later get his Bachelor’s Degree at the CIA in Hyde Park and work his way up in dining rooms at acclaimed restaurants like Gilt, Compose, Eleven Madison Park, Atera and Aska. While the general manager at Atera, Rockey created the service and beverage programs and hired and trained its staff – the beginning of what would come with his upcoming curriculum for the new program at ICE NYC. His partnership with the school began after an invitation from the school’s Dean Steve Zagor to speak

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

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

to students on his experience. And as the New York spirits chair for No Kid Hungry, it was a natural progression for him to join ICE on a teaching basis given how much No Kid Hungry works with the school. “I felt the need to engage with my industry in more ways and I wanted to find a way to diversify myself,” he explains. “I’ve been fortunate to travel all over to so

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“SOGGY FRIES” ARE NOT OK THERMAL IMAGING DISCLOSES THE SCIENCE BEHIND THE SOLUTION

Home Delivery in the U.S. is projected to hit $76 Billion over the next four years, so

In 2017, the USDA estimated that french fry consumption in the U.S. topped 42lbs per

ignoring this consumer trend is not an option for any foodservice operator. There are far more questions than answers in developing a successful food delivery business. Menu

capita, making it one of the top 5 items ordered from restaurants. The challenge is how to keep this particular side dish both hot and crisp during a 30-40 minute drive to the

offerings, 3rd party delivery versus DIY, POS systems, and how much to charge for delivery, are just a few of the pressing issues facing those entering the Home Delivery market.

consumer. That challenge applies equally to all fried foods, including wings, chicken strips, fried chicken, etc. The graph on the left shows the results of tests performed at multiple locations of two leading national restaurant chains.

One topic that is not up for debate is food quality and presentation. Every study done thus far clearly shows that consumers expect their food to look and taste just like it does

While molded fiber performed the best in heat retention, it scored poorly in condensation removal and maintaining food

in the restaurant, and hot foods will arrive hot and crispy, not cold and soggy. In fact, according to Technomic, 44% of all consumers receiving Home Delivery through 3rd party services place the blame for a negative experience squarely on the restaurant. The same Millennial generation that has fueled the explosive growth of Home Delivery is equally quick to share their experience, good or bad, via social media. Instagram,

texture. The best overall performance was delivered by the “Crisp Food Container.” The Crisp Food Container by Anchor Packaging of St Louis, MO is a patented technology currently Molded Fiber

Paperboard

Twitter, Pinterest and Snapchat postings can easily elevate a brand or do significant damage. And, what’s one of the most popular food items ordered by this generation? French fries.

in use at over 10,000 stores. Originally developed to keep fried chicken hot and crisp in supermarket displays for up to 4 hours, it was recently adapted for the restaurant industry to address the challenges associated with Home Delivery. Chains using this product have reported results that surpass any other packaging alternative. Foam

Crisp Food Container

Using thermal imaging, we put this container to the test, to see what takes place during a 30-minute drive from restaurant to consumer. In Figure 1, the thermal imaging camera shows the fries as the greatest heat source (in white) at time of departure from the restaurant. The orange depicts lesser heat near the bun, purple is the cooler outer edge, and

Fig. 1 Store Temperature

Fig. 2 Ambient air (in blue) drawn inside

Fig. 3 After 30-Minute Delivery

blue represents the ambient air outside the container. In Figure 2, we begin to see the “magic” behind the Crisp Food Container. Eight different locations, spaced equally around the perimeter of the container, have been engineered to allow cool, dry ambient air to be drawn inside by the heat of the food itself. These eight cross-flow pathways show as blue in the thermal images. In Figure 3, taken 30 minutes after leaving the restaurant, the cross-flow process is in full operation, yet the hamburger and fries remain hot enough to satisfy any consumer, and the fries are still crisp. Soggy fries are NOT okay. With Anchor’s Crisp Food Container, they don’t have to be. One challenge solved in the quest for successful Home Delivery. Now, about that POS system...

For more information and samples, contact Anchor Packaging at 30minHD.com/TFS September 2018 • Total Food Service • www.totalfood.com • 7

NEWS

FARM-TO-TABLE MENU SOLUTIONS

Crescent Duck Heads AllStar Lineup As North Fork Authentic Makes Debut To Promote Island Flavors

lthough The North Fork of Long Island is less than 100 miles from The Big Apple, in many cases its culinary secrets have not yet been discovered. Known for its sweeping farmland, world class vineyards, quaint hamlets and more, the North Fork is a hidden jewel that offers a vast array of local to table selections. With that vision, North Fork Authentic has been launched with the goal of bringing the stories of these uncovered gems to the chef, restaurant and foodservice professional. For Brent Robertson, the visionary behind the creation of North Fork Authentic the goal is to establish a homegrown unified regional brand. The initiative is focused on bringing the North Fork’s producers, harvesters, manufacturers and service providers, under a single marketing banner to celebrate and market the area’s wide diversity of unique products. Committed to enhancing the value of North Fork products and services, the group’s aim is to assist many of these local firms to establish year-round sustainability for the region and its local economy by finding new marketplaces.

“The idea is to grow the obvious choice given the region into what the Hudson sandy nature of the lands, Valley has become locally along with ducks being an and what Napa is nationindustry on Long Island at ally,” Robertson said. “We’re that time. My family was about promoting the North one of the original settlers Fork and everyone here. of the North Fork. We have We want to unify the combeen growing ducks for five munity and promote them generations.” through their stories.” The North Fork AuthenWith that goal in mind, tic firm has set its site on North Fork Authentic has sharing the Crescent Duck partnered with one of Long story with potential buyers. Island and the nation’s truCorwin’s deep long-time ly iconic brands: Crescent experience at Crescent Duck. The Aquebogue, NY Duck will serve as a bellbased company has a hiswether for other members tory that dates back to 1908, of the new group. when owner Doug Corwin’s “In the early days of our great grandfather started business, we supplied the the company as a well to Asian, foodservice and provide for his ill wife and retail trades,” Corwin exthree young sons. “Cresplained. According to Corcent Duck was ‘launched’ win, chefs who utilize the because back in 1907 my Crescent Duck line imGreat Grandmother became mediately recognize the ill and Great Grandfather quality. Corwin has seen Noah Schwartz’s classic duck BBQ (featuring Crescent Duck) over a smoky cheddar polenta from Noah’s in Greenport, NY needed to quit his contracta number of changes in ing job, which required the role that duck plays on travel that was rather slow to use it growing ducks to make his menus. “What used to be in those days,” explains Corwin. “He living, while being at the same time duck l’orange, or Asian Peking duck had plenty of land bought by our being home to tend to Great Grandcontinued on page 110 ancestors in the 1640’s, and decided mother. Starting a duck farm was an

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NEWS

FOOD WASTE SOLUTIONS

Reducing Food Waste In The Foodservice Industry: Good For The Environment, Good For The Bottom Line

“R

educe, Reuse, Recycle” is such an overused (ahem) term that in many ways it’s lost its luster. Despite 90% of Americans believing recycling is at least somewhat important, only 58% of people recycle. The good news is that the foodservice industry is wellpositioned to significantly reduce the total waste produced in the United States. The US produces roughly 254 million tons of trash annually, with food waste accounting for over one fifth of that total at 63 million tons. This indicates that if restaurants and other foodservice businesses were able to work to reduce their waste, it would have a significant impact. The typical restaurant produces between 25,000 lbs – 75,000 lbs of food waste a year, which isn’t just bad for the environment; it also can’t be good for your bottom line. That 63 million tons of food waste is the equivalent of $218 billion! These large numbers can seem insurmountable, but let’s break down where to start and what to look at when making decisions. There are two major categories of waste that foodservice providers and restaurants produce, both of which have a big impact on the environment. One is organic material, the actual food prod-

uct, whether it is spoiled in the kitchen, leftover on a guest’s plate, or trimmed and discarded in the preparation process. The second category is the paper and plastic materials, which can include packaging as well as single use items for customers. Know Where It’s Coming From When talking about personal finance, financial experts typically agree that the first step to cutting back on spending is to find out what you are spending money on. The same principle applies to cutting back on waste. Track what is being tossed, and how much. When it comes to food product, you will need to track waste that occurs before food gets to the customer, and post-consumer waste, like leftover food on a guest’s plate after they leave. Tracking can be done manually utilizing paper and pencil forms, however investing in software that helps take care of this would be wise. After all, going through this process

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is ultimately going to result in saving money. Software that combines waste tracking and management with several other business tools, including pricing strategy and managing inventory between several locations. Once you know the extent of waste you are producing, then you can begin

problem solving. Some solutions are basic best practices. Ensure everyone in your kitchen is following “first in first out” procedures, and everything is properly labeled and dated so there is no confusion. Then it’s time to get creative. Are there high waste ingredients that can be eliminated or replaced? Would strategically adding specific dishes utilize otherwise wasted ingredients? Are portion sizes consistently too large for your customer base? Can you reduce your waste by adjusting your ordering frequency or quantities? Where full service restaurants may have more food waste, quick service establishments may find themselves trying to evaluate how to reduce single use and packaging waste. Are your trashcans full of plates and cups, indicating people finish their consumables in your facility and thus could have used something reusable? Do you find many unused napkins in

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September 2018 • Total Food Service • www.totalfood.com • 11

NEWS

DESIGN BUILD

BHS Takes Weiss Unit to New Heights With Commitment To Design for Expanded Portfolio

or many years, there has been a secret in the Metro New York food service design build community. That secret is that H. Weiss, which has built its reputation as a leading designer of corporate and B&I projects, has in fact collaborated on many of Manhattan and the TriState’s most talked about restaurant

projects. In 2016, BHS Foodservice Solutions (Buffalo Hotel Supply) purchased Armonk, NY based H. Weiss, LLC. BHS is a fourth-generation business that sells equipment and supplies to the food-service industry. The acquisition of NYC based distributor has enabled the upstate firm to expand its business operations into the downstate market in New York. BHS is a portfolio company of the private-equity firm Lorraine Capital, formerly Buffalo Hotel Supply Company. “With annual sales volume among the top 5% of foodservice dealers nationwide, we pride ourselves in offering more than supply, ” said Richard Gioa, the Vice President of Lorraine Capital, while talking about the company. “The acquisition has created one of the country’s largest distributors of foodservice equipment and supplies, with combined annual revenues of $75 million and 120 employees,” Gioa BHS/Weiss continue to bring innovative design added. support skills to high profile projects including Legacy Records in Manhattan’s new Hudson Yards. Over the past two years,

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I think the work that we have done at some of the higher profile restaurants, clubs and casinos is a surprise to many,” Jim Weiss explained. the newly energized BHS/Weiss unit has been able to utilize Lorraine Capital’s vision to expand its horizons. For many years H. Weiss was a go-to for many of Metro New York’s most influential kitchen design consultants and their end-user operating customers. A majority of the portfolio of projects that Weiss was known for tended to be in the B&I/Business and Institution space. That reputation was built through the creation of a seasoned team of industry professionals. BHS/Weiss Executive Vice President Jim Weiss and Senior Project Managers Donovan Espeut and Ramon Badia are all at the top of a who’s who of talented professionals that guide the BHS/ Weiss team. They are supported by an experienced line-up of gifted project managers. Mike McDermott, Chris Whalen, Bill Corcoran, Curt Dryden and Lorraine Vespertino bring a blend of unique skills to support the needs of

BHS/Weiss diverse customer base. H. Weiss has a long history of servicing the hospitality industry that dates back to the early 1900’s when family matriarch Rose Richmond sold stoves in Yonkers, New York. Moreover, the company has evolved in more than a century with more than four generations of hard work including the sister and brother team of Liz and Jim Weiss who continue to make important contributions to the BHS/Weiss team. “We are well known for our work with healthcare facilities, hotels, schools, corporate offices and government agencies,” Espeut noted. “I think the work that we have done at some of the higher profile restaurants, clubs and casinos is a surprise to many,” Jim Weiss explained. Among those high profile projects are the recently completed Legacy

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September 2018 • Total Food Service • www.totalfood.com • 13

THE FOODIE QUIPPER

WITH JOE FERRI

De-Ducting Your Kitchen How ventless technologies are changing professional kitchen economics

hen scouting for locations, most operators agree that ventilated spaces can be scarce, come at a premium price, and present significant challenges. Innovations in equipment and hood technology have provided end-users with several alternatives to that traditional costly, cumbersome and time-consuming ductwork. What once was considered a solution only for alternative locations, has now gone mainstream as well. Ventless hoods and appliances are opening up underutilized real estate for development into foodservice operations. With little or no building penetrations required, a myriad of new venues that were once considered off-limits are now possible, at more competitive leases than those which have had previous foodservice tenants. Operators are no longer tied to searching for ventilated properties to build-out their kitchens. This can present enormous overhead savings, in the way of rent, HVAC and maintenance. Ventless solutions are free-standing and thus do not become attached to the building physically or legally. They typically can be depreciated by the owner/operator much more favorably than a conventional hood can. The operator owns the ventless appliances and hoods; they

Ventless hoods and appliances are opening up underutilized real estate for development into foodservice operations. With little or no building penetrations required, a myriad of new venues that were once considered off-limits are now possible, at more competitive leases than those which have had previous foodservice tenants.

Joe Ferri (AKA the Foodiequipper) was conceived in a Greenwich Village speakeasy’s walk-in box, the love child of the hat check girl and bartender. He is in his fifth decade of (somewhat) gainful employment in the foodservice industry. He is past chairman of MAFSI and currently

remain easy to remove and relocate when the lease has expired. Expensive conditioned (heated or cooled) ambient air need not be removed along with the effluent and grease laden vapors. Make-up air should not be required either, eliminating the costs associated with installing, operating and, especially conditioning it. As these units are self-contained with easy to reach components, cleaning and PM become localized affairs, without the need for expensive services and contracts. Consideration should be given to the top line too, as the plug-andplay aspect of these units makes adding menu items to existing spaces a breeze. Appliances as diverse as griddles, combi oven steamers,

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fryers, ranges, conveyors and speed ovens all have a footprint in this emerging tech silo. All types of food can be prepared without the need for traditional ducting. Many jurisdictions’ convening authorities prefer ventless solutions over old- fashioned ducted hoods, as they come pre-approved, pre-assembled and with superior sensors and systems. This makes the inspection process more streamlined with inherent savings in time and resources to all concerned. Ventless equipment offerings have clear financial advantages over vented appliances. Best of all, they are available at prices comparable to conventional installations when factoring into consideration total installation costs.

COO of Pecinka Ferri Assoc., a NY area equipment, furnishings and supplies representative. Follow Joe @ joeferri on Twitter.

We will obviously be hearing a lot about this topic in the near future, as viability and flexibility of these offerings appeal to a postdisruption aesthetic. The field of competitive providers is currently narrow, but growing, with several leaders emerging, some of whom have a great depth of experience globally in high volume locations. This serves to keep the total cost of ownership under control. So, de-duct a professional kitchen today for big savings in build-out, overhead, labor and taxes!

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

MIXOLOGY

WITH WARREN BOBROW

Cranberries Are Powerful Medicine... For Your Bar

he original inhabitants of our fair country nurtured certain berries for use as energy foods against the long and frigid winters. One of these tangy and colorful berries is known as the cranberry. They are a quintessential New England staple and also hail from New Jersey. Cranberries are found in shallow, brackish water, waist deep at most; floating just below the surface. These growing mediums are known as cranberry bogs. Cranberries, dear readers, are not only the key ingredient in your thanksgiving turkey relish, nor are they the sole base of that Cosmopolitan cocktail in your hand. They are powerful medicine! Many recipes for cranberries have unique health benefits. We won’t be covering those health benefits here. Far from. These are recipes to catch a buzz with. Far from the medicinals of yore that only had healing in mind. Ah, the luck of the draw! and you thought these cocktails were only for good health! Here’s to what ails ye!

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

• •

cranberries- simmer for at least an hour cooked with a cup of fresh orange juice (let cool, puree and set aside) 1 cup Demerara Sugar 1 cup simmering water

Preparation: 1. combine the Demerara Sugar and water 2. simmer not more than 160 degrees for 2 hours, add more water as necessary to make a thick syrup 3. Add the cranberry puree to the Demerara simple syrup, stir well to combine

Cranberry Simple Syrup Ingredients: • 1-pound uncooked 16 • September 2018 • Total Food Service • www.totalfood.com

4. cool the syrup 5. add an ounce of 100 proof vodka for a slightly longer life 6. throw out if the cranberry syrup dances Irish jigs in the dark of night within your fridge

“Took the Numbers from Sharky” Ingredients: • 1 oz. Cranberry Syrup • ½ oz. Absinthe- I used the fine Absinthe named Lucidavailable all over the place! • 1 oz. Bourbon Whiskey- I used Barrell Bourbon • Crushed ice • Fresh Mint • Lime Bitters- I used Fee Brothers Lime Preparation: 1. Add the cranberry syrup to a Boston Shaker filled ¾ with bar ice 2. Add the Absinthe and the Bourbon 3. Cap and Shake to combine- 10 seconds at most 4. In two pre-chilled Old-Fashioned glasses, gently muddle some well-washed spearmint 5. Add a handful or two of crushed ice

most recent book Cannabis Cocktails, Mocktails, & Tonics.

6. Strain the cranberry syrup over the crushed ice/mint crown in the glass 7. Dot with Lime Bitters 8. Serve Another use for the Cranberry syrup is named: “Saw the guys passing the hat” Ingredients: 1 oz. Cranberry Syrup 3 oz. Barr Hill Gin- hand-distilled from raw honey and Vermont grain 1 oz. Dark Maple syrup (grade b) 4 oz. Seltzer Water-unflavored Preparation: 1. To a Mixing glass filled ¾ with ice 2. Add the Cranberry Syrup 3. Add the Barr Hill Gin 4. Add the Dark Maple Syrup 5. Stir for at least 50 turns 6. Strain into Collins glasses with a large hand-cut spear of ice in them 7. Top with Seltzer to taste 8. Dot with lemon bitters – your choice! A mocktail? Say it isn’t so... “What

about

the

numbers?”

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

NEWS

DESIGN

Iconic Architect Saarinen’s Bell Labs In Jersey Set For Food Hall Rebirth

ften it’s the TWA Flight Center, the futuristic, wing-shaped terminal that opened at New York’s JFK Airport in 1962 (back when it was still called Idlewild and Jet Age–happy travelers boarded flights in their finest clothing), that first springs to mind at the mention of Finnish architect and industrial designer Eero Saarinen. As that landmark structure, awash in signature “Chili Pepper Red,” slowly transforms into the 512-room TWA Hotel slated for 2019, Bell Market, a new 6,000-square-foot food hall, is thrusting one of Saarinen’s lesserknown midcentury designs into the garnering several Nobel Prizes. Long limelight. hours in the laboratory were punctuBell Labs, the Holmdel, New Jerated by social cigarette breaks, made sey–based research and development all the more alluring by ashtrays built facility for telecommunications giant into the balcony ledges in the cavernAT&T, was another of Saarinen’s archious hallways. By 2007, this inspirtectural triumphs. With its mirrored ing era of discovery and camaraderie façade and expansive lightfilled atrium, the modernist cube, constructed between 1959 and 1962 Saarinen passed away in 1961 and didn’t see it’s completion was a sleek juxtaposition to the surrounding bucolic grounds. Inside the nearly two-million-square-foot building, industrious scientists toiled away on such innovations as the Big Bang Theory and The new Bell Market cellular technology, even

We had studied photos of Bell Labs, but it’s only when you walk in that you are really wowed,” says Nema, “because you stand there and you see the scale of it and you understand the philosophy of Saarinen’s work. It’s an incredible building.”

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drew to a close when Bell Labs shuttered in the wake of new owner Alcatel-Lucent’s research consolidation scheme. It was Ralph Zucker, president of Somerset Development, who saw the potential in revitalizing this abandoned, suburban office park. Last year, with a restoration led by New York architect Alexander Gorlin, Bell Labs slowly morphed into a growing, mixed-use “metroburb” that was rechristened as Bell Works. About a 10-minute drive from PNC Bank Arts Center, and an hour from New York City, here entrepreneurs hunker down in minimalist coworking spaces and refuel on pour-overs from the beloved Jersey café Booskerdoo Coffee & Baking Co.

Locals visit for the Holmdel Library and Learning Center, formerly buried in the town hall basement, as well as the frequent art installations, yoga classes, and wine tastings. Bell Market, dreamed up by husband and wife Richard and Chantelle Corbo, adds another layer of vibrancy and community to Bell Works. Richard, founder and CEO of RBC Hospitality Group (RBC stands for Run By Chefs), spent time at a number of San Francisco and New York restaurants like Standard Bar & Grill, Union Square Café, and Gary Danko, and most recently as the executive chef at Myriad Restaurant Group’s Tribeca Grill. Chantelle, beverage director and partner of RBC, is a longtime sommelier whose resume spans the Ritz-Carlton and Lettuce Entertain You Enterprises. Prior to Bell Market, she assembled the wine program for Upland and Stephen Starr Restaurant Group. “We wanted to get out of New York and started looking at spaces for our own restaurant in places like Asbury Park,” says Richard. After a few enlightening conversations with restaurateur Drew Nieporent, Richard’s old boss, the Corbos were encouraged to pursue the fast-casual route. An ideal opportunity came in the form of Bell Works, which now flaunted a robust

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September 2018 • Total Food Service • www.totalfood.com • 19

CHEFCETERA Acclaimed Connecticut Chef Lewis Opens Unique Japanese Eatery

ith a highly successful Connecticut restaurant and 2018 semi-final honors for the James Beard Awards’ Best Chef: Northeast, many wanted to know what chef Brian Lewis would do for an encore? Lewis, who brought seasonal American cooking to Westport, CT with his acclaimed restaurant, The Cottage replied by recently opening his latest venture, OKO (Short for “Okonomiyaki”), Raised in Westchester, New York, Lewis discovered his love for cooking at a very early age. He graduated from the Culinary Institute of America with honors and went on to earn his Bachelor’s degree in Business Management from Johnson and Wales University. Early experiences working under the guidance of legendary chefs like Jean Louis Palladin and Marco Pierre White strongly shaped Lewis’ culinary style to what it is today. The Japanese inspired restaurant, is located in the historic Vigilant Hose Company Firehouse at 6 Wilton Road, showcases Lewis’ innovative take on traditional Japanese cuisine and sushi. “My team and I are delighted to bring OKO to the community, combining my love for Japanese cooking techniques and culture with fresh, local ingredients from Connecticut, the U.S. and the Tsukiji Fish Market in Tokyo,” said Lewis. The inspiration for the new eatery came from his success at The Cot-

Chef Brian Lewis

tage. “When we offered our first true Japanese-inspired dish at The Cottage – the okonomiyaki – it was met with rave reviews from our guests, and truly set into motion this real passion of mine to pursue Japanese cuisine for our next restaurant. The menu at OKO features several styles of Japanese-influenced cuisine, including Sushi Nigiri, Sashimi and Temaki (hand rolls), as well as vegetable tempura, seasonally inspired salads and vegetable dishes, okonomiyaki, homemade tofu, hand-cut soba and ramen specialties and meat dishes from the tepinyaki grill. A traditional Omakase menu is also available, offering a spontaneous, multi-course menu of the chef’s choosing, as well as a “Chef’s Selection” offering of Nigiri

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A Sashimi platter at OKO.

Sushi, Sashimi or Chirashi Sashimi. Dessert offerings will include house-made soft serve ice cream, build-your-own sundaes and crepes filled with matcha crème. The beverage program at OKO celebrates the Japanese culture with seasonal, local ingredients. Sake, Japanese Beer, hot and cold iced tea, matcha and wine are all featured on the beverage menu. Custom cocktails integrate traditional Japanese ingredients – sake, barley shochu, Japanese craft whiskey and matcha – with spirits including gin, brandy, rye and tequila. Lewis built an all-star team of seasoned design/build professionals to execute his vision. Architect Rick Hoag from Frederick William Hoag Architect and Interior Designer Me-

A sampling of the Nigiri Sushi at OKO.

gan Zwick from MZ Interiors were entrusted to uncover the original character of the historic firehouse, built in 1931, to create an enchanting dining space. Adorned in a post-industrial color scheme of natural ash, concrete greys and black steel, the new elements are merged with the building’s brick walls and large windows fronting Wilton Road. Ash wood furniture and custom-made, slender wood LED lights that are strategically placed in an irregular pattern on the ceiling are completed by an ash wood and fiber cement bar that surrounds and invites a full view of the working kitchen. A custom-designed steel and

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LITTLE M. TUCKER

WITH MORGAN TUCKER

2018 New York Fashion Week By Andrew Beres, Sarah Bulmer, and Morgan Tucker

“F

ashion is part of the daily air and it changes all the time, with all the events. You can even see the approaching of a revolution in clothes. You can see and feel everything in clothes.” – Diana Vreeland, former Editor-In-Chief of Vogue High fashion reflects and influences all aspects of the visual world around us and that includes the world of hospitality. When a change in our industry happens, we feel it in the air. As autumn looms and New York Fashion Week rapidly approaches, new introductions to the LMT portfolio from our manufacturer partners are also walking a runway of their own. There have been a few growing currents that you’re going to see manifested on the tabletop this coming season. Just as a couturier designs a gown to make the wearer more enchanting, these collections make food and drink shine.

Morgan Tucker is Director of Business Development at M. Tucker, a division of Singer Equipment Company. Ms. Tucker works with a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. Andrew Beres, Sarah Bulmer and Morgan Tucker curate LMT. LMT is a curated portfolio of tabletop collections. Our products speak to a

Little House on the Prairie Wayne, a collection of barware from Nude Glass, is a prime example of the Wild West as seen through the lens of Hollywood and executed for the tabletop. These hefty rocks and highball glasses, named for the Duke himself, evoke the mid-century silver screen in a completely new design, featuring vertical scoring and a horizontal channel at the sham. The American West has also inspired Saloon, a wood handled flatware collection from Amefa. These sturdy pieces combine the look of natural materials with hospitality-grade durability and are perfect for adding a touch of warmth to the tabletop. Two dinnerware collections have also drawn inspiration from this era, albeit in strikingly different ways. Lily from Ariane Porcelain reminds us of a cherished patchwork quilt. This subtle embossment completely transforms white banquetware, add-

22 • September 2018 • Total Food Service • www.totalfood.com

ing visual and tactile interest. Earth and Forager by Robert Gordon pull from the terra firma itself, reflecting the organic shapes and textures of the plains, whether in America or Gordon’s native Australia. Totally 80’s As much as millennials take credit for all things pink, there’s certainly a touch of the tubular 80s in our Chena Matte Pink dinnerware collection from Anfora. However, unlike the perky tones (lest we forget the neon eyeshadows!) of the decade of excess, these plates offer a subtle take on LMT’s flagship color. Just about every tabletop vendor is now offering a pop of pastels in both matte and glazed finishes. However, if you prefer to go bolder, grab your shoulder pads and let Figgjo airbrush your porcelain in true 80’s fashion!

contemporary aesthetic while occasionally borrowing from the past. To consult with our team, please email lmt@singerequipment.com.

Ski Prep It may be difficult to picture a winter wonderland, given the steamy New York summer, but Villeroy and Boch is getting us ready for an alpine vacation with Artesano Montagne. This modern, decorated dinnerware collection gives new life to après-ski with a pattern in grey and red inspired by traditional Norwegian knits. Hygge, indeed. Even when referencing the past, our partners have one thing in common. As Vreeland put it, “Style—all who have it share one thing: originality.” We hope you’re as excited about the season as we are!

September 2018 • Total Food Service • www.totalfood.com • 23

NEWS PAYROLL COMPLIANCE Tip Credits, Minimum Wage, and Healthcare: The Ever-Changing Compliance Rules Make Restaurants Vulnerable to Fines Article contributed by Valiant

arlier this year, the operator of a 17 location American casual restaurant chain in New Jersey and New York agreed to pay $5 million in back wages to more than 1,000 employees settling a lawsuit that it violated tipping and overtime rules, according to the U.S. Labor Department. This lawsuit embodies the complexities restaurants are confronted with daily while trying to stay compliant with constantly changing industry regulations. One recently proposed change that

Kelly Mortimer, Vice President Product Management Payroll at Valiant

is vigorously under debate in New York is the legislation to eliminate tip credits which has restaurants, associations and even some employees opposing the bill, advocated by Governor Andrew Cuomo and the labor commission. Groups against it cite the impact this change can have on paying increased wages and potentially passing the cost on to patrons impacting business and profitability. If passed, New York will join California, Alaska, Minnesota, Oregon, Washington, Wisconsin, and Nevada in eliminating the tipped minimum wage. Kelly Mortimer, Vice President Product Management Payroll at Valiant, a leading provider of cloud-based Human Capital Management Solutions with a specialization in the restaurant market said, “Whichever way the tip credit debate is decided, restaurants will need a comprehensive payroll system to stay in front of the ever-changing rules and regulations.” Mortimer added, “Regulations in the restaurant industry can be difficult to understand and they frequently change, making business owners vulnerable to fines and lawsuits. In most cases, there is no intentional malice. The truth is, there are too many moving parts that effectively managing payroll and compliance on your own can be daunting.”

24 • September 2018 • Total Food Service • www.totalfood.com

Whichever way the tip credit debate is decided, restaurants will need a comprehensive payroll system to stay in front of the ever-changing rules and regulations,” added Mortimer. Simplifying Complex Payrolls Tip credits, minimum wage, and overtime are among the top complexities that restaurants must proactively manage as part of their payroll and reporting. New York employers specifically, are challenged with more complicated compliance and reporting requirements than employers in most other states. Compounding the already tricky landscape of compliance for restaurants is most software products are not integrated, which could result in potential unnecessary exposure. According to Mortimer, “Integrating payroll and HR software with scheduling can help restaurants streamline operations and proactively manage the various compliance requirements as well as provide real-time operational reporting to help businesses improve their labor costs.” An integrated platform backed by a knowledgeable service provider well-

versed in hospitality regulations and best practices can offer the capability (and assurance) that beyond wages and salaries, critical compliance items are being handled correctly. These benefits are recognized only if the systems are configured to understand the intricacies of the restaurant industry. The large restaurant chain operating in New Jersey and New York subsequently agreed to comply with the Labor Department’s minimum wage, overtime, record keeping and antiretaliation rules as part of the consent judgment. This reiterates the importance of leveraging integrated systems designed to meet the specific needs of restaurants, further enabling them to mitigate the risk of exposure. Implications of Health Insurance The Affordable Care Act (ACA) Employer Mandate requires business

continued on page 111

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September 2018 • Total Food Service • www.totalfood.com • 25

C-CAP TRADE TALK

WITH JOYCE APPELMAN

Helping Students Grow With Career Readiness Programs

he U.S. Department of Lain Workplace 101: Transition from nected 133 students who successfully bor Statistics is forecasting student to intern (employee), work completed their internships. that the opportunities for standards and expectations, commu• C-CAP offered Job Training, multichefs and cooks will grow nication and attitude, intern’s proday workshops with support from 10 percent from now until 2026, faster fessionalism and responsibilities. In Food & Finance High School and Long than the average of all occupations. addition, Job Training was held last Island City High School, serving 54 The Careers through Culinary Arts fall at FFHS. It was one Job Training students during the 2017-18 academic Program (C-CAP) is providing soluworkshop that C-CAP spearheaded; school year. Of the group of students, tions for our labor shortage and staff FFHS independently offered multiple many accepted and completed internretention problems by preparing a talclasses led by FFHS Program Director ships. ented pipeline of young achievers to Eliza Loehr throughout the semester. • In addition to the Job Training held Joyce Appelman, is the National succeed in the workplace. • C-CAP served as network interat high schools, C-CAP conducted Communications Director for CThe programs for high school stumediary for the Career & Technical training with the generous donation CAP, Careers through Culinary Arts dents allow them to become aware Education Industry Scholars Program of kitchen and classroom space at the Program in New York, NY. She has of, explore, and participate in oppor(CTEISP) for the second year. The proInstitute of Culinary Education (ICE). been instrumental in opening career tunities that connect their culinary gram supports high school students Thirty-seven students were welcomed opportunities for many young people arts studies in the classroom to the who have selected Culinary as a career and received advice from President & in the foodservice industry. Email her workplace. Our career-readiness propathway by providing valuable workCEO, Rick Smilow and Vice President, at joyceappelman@gmail.com grams, including one-day job shadbased learning activities comprised Richard Simpson; career advisement ows, week-long chef boot camps, or of industry-specific internships and from Director of Career Services, Maumonths-long internships in a restaua variety of career activities aimed at reen Drum-Fagin; Chef David Waltuck Union Square Hospitality Group, Tao rant, build a foundation for students helping students apply their skills in and Chef Frank Proto. On the last day Group, Gerber Group, Starr Restauso that by high school graduation, professional settings while gaining of Job Training, students implemented rants, BR Guests/Landry’s, and Marthey are equipped to make informed work experience. C-CAP worked with the job seeking skills learned by parcus Samuelsson Group. Job training decisions about their next steps and 11 schools ticipating in the Internship students continued to interview with look forward to what the future of the and conOpen Call where they were industry partners who C-CAP conindustry holds for pre-screened and internected during the weeks after training. them. viewed with leaders from • Following Job Training, students Here’s a snapshot were invited to tour Gracie of the career-readiMansion with Deputy Exness programs that ecutive Director, Melissa students participatBrowne, Senior Executive ed in this past school Chef Feliberto Estevez, and year: Chef Pasquale Cozzlino. • Food & Finance Chef Estevez invited stuHigh School (FFHS) dents to work with him and students who are his team at various Herienrolled to work cutage Celebrations that the Senior Executive Chef Feliberto linary internships Mayor hosts to highlight Niyah Rivers from Food and Estevez with Nelly Tobon who during the school Finance High School intern shadowed the chef at one of the Wendy Molina from Long Island City High at Hart’s Heritage Celebration events School pastry intern at Flora Bar day participated continued on page 28

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

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

C-CAP, from page 26 the diversity of New York City’s many heritage groups. Throughout the Job Training and Internship programs, C-CAP provides ongoing support to ensure students’ success: practicing, reinforcing and reflecting on job training fundamentals. Highlighting other C-CAP career readiness programs offered to culinary high school students from across the five boroughs during school that align with their education and career goals: • The students’ benefit from Job Shadow days with Compass Group offered in the fall and spring, 70 students participated and worked alongside professionals to support frontand back-of-house roles throughout Manhattan corporate facilities dining accounts. Elior North America hosted a full-day workshop at New York Botanical Gardens. Chefs and Human Resources team addressed the stu-

Summer Job Training at Institute of Culinary Education: getting advice from C-CAP alumnus, Efren Razo who is sous-chef at BarBacon.

Chef Pasquale Cozzlino, Chef Feliberto Estevez with C-CAP community of students during the tour of Gracie Mansion

dents, focusing on career-readiness skills that are critical to job success. Four students were selected to shadow in kitchens at NYBG and Caffe Storico. • Hilton Millenium at One UN Plaza delivered an educationally rich experience with a look at its hotel history to 13 students who were given a tour of the property, lunch at Ambassador Grill & Lounge, culminating with shadowing managers from Human

Resources, Sales, Finance, Front Office, and Food & Beverage. Leadership team spent the afternoon encouraging students to pursue their aspirations and shared their own career trajectory. • Café Boulud provided a tour, culinary demo, conversations with Chef Aaron Bludorn and General Manager Cherif Mbodji over lunch in the exclusive private dining room • Peaches Shrimp & Crab hosted

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

first-year culinary students with entrepreneurial aspirations get advice from Craig Samuel, B+C Restaurants • Pierre Hotel provided a tour and presentation by Executive Chef Ashfer Biju • Rainbow Room provided a tour, tasting and presentation by Executive Chef Mathew Woolf • Showcase of the Stars presented by the Multicultural Foodservice & Hospitality Alliance as an interactive career exploration event for high school students to discover characteristics that leading companies seek when hiring employees. 217 students participated in the event designed to bring awareness to the diverse group of students who wish to pursue foodrelated careers. “Both of our interns became critical members of our teams and we have been so proud of their progress,” said Nick Perkins, executive chef at Hart’s and Cervo’s.

September 2018 • Total Food Service • www.totalfood.com • 29

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Gabrielle Hamilton Chef & Owner, Prune, New York, NY

t doesn’t get any more honest or pure than award-winning chef and author Gabrielle Hamilton. She is the owner of the highly regarded 30-seat bistro Prune in New York City. Since opening the restaurant in 1999, she’s seen a lifetime of industry experience and continues to be transparent about it every step of the way. As the author of Blood, Bones and Butter, her memoir showed the raw side of the industry, which inspired thousands of fans in and out of the industry. The James Beard Foundation Awards recently named her the country’s Outstanding Chef. Hamilton is now writing her second book. Total Food Service caught up with the renowned chef to talk about her award, industry insights, writings and more! It’s pretty unusual for an award winner to come from obscurity,

burst onto the scene and then kind of disappear. You’re on your way to 20 years. What were your thoughts when the Beard Foundation finally called your name? Well, it didn’t feel like finally they called my name. It was my fourth James Beard Award. So I personally felt, and have felt rather, perfectly recognized my whole career. It was my second time nominated in that very same category. To be frank, it felt perfectly on time in a certain way. As you know, the James Beard Awards this year were massively dedicated to correcting their history of neglect. I had this tiny feeling of hoping that I was winning on merit and not as part of a corrective. I’d like to be recognized in such a way just on that and not as a kind of “let’s scramble and get the ladies right as part of a corrective.”

continued on page 32

We are so proud of Prune turning 19 in October. Everyday it has been tended to and cared for as it was in year one. It has a vitality and relevance some how that I attribute to never having checked out.” 30 • September 2018 • Total Food Service • www.totalfood.com

Gabrielle Hamilton, Chef & Owner, Prune, New York, NY (Photo by Melanie Dunea)

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

Q&A Gabrielle Hamilton, from page 30

And so it felt both sad and happy simultaneously. I’ve steadily been recognized commensurately along the way at every juncture and this is one of the last ones it seems. I’m glad it happened now. When people say well deserved that makes me feel very good, and I don’t appreciate it when people say long overdue. Because right now, it’s that I don’t feel like it was long overdue at all.

a brother that’s obviously not medical. It’s just a real mental examination of my experience. What is it that you love about writing? What I find with writing is that it is a very helpful way to organize the chaos. Writing really helps to organize my thoughts. There’s this private part of writing, and then the stage of writing when you share it

with the public. The challenge is to decide whether or how you are organizing the material for the reader or for your own catharsis. I have found that good literature can eliminate the fog that surrounds us all. You recently partnered with Ken Friedman at The Spotted Pig. What’s the opportunity that you see at the restaurant? Any thoughts going into the venture on the expan-

sion of that type of concept? You know, what I’m interested in is the business end of it. I really appreciate your curiosity. Frankly, if I may say, it doesn’t feel very much like an opportunity to me as much as a kind of compulsory obligatory mandatory internal need to get in and get to work. I think I personally was having a hard time thinking or reading or talking or writing or debating. I was like, “Hey I’m ready

So is winning part of your DNA and life? Hardly. I do apply myself with total rigor and thoroughness and excellence. The other thing that might be construed as winning is my idea of a good time and my ideas. Success has been met along the way. The Bourdain tragedy must have struck a personal chord in that it’s something that you’ve talked about in your books and writings. Talk a little bit about the high pressure of the restaurant industry. What do you see? I have to say that Bourdain’s suicide is so personal that I can still barely talk about it. Tony was very important in my career and my life. I don’t have any sense at all it has anything to do with our industry. The high pressure in a restaurant and kitchen setting can actually be quite amazing and helpful in building a positive dynamic for the team and group to which we need to feel connected. It’s an honest day’s living for sure. So I think the pressure is actually healthy in that regard. I heard you’re in the middle of a second book. Can you tell us what you’re writing about? It’s a starting point about the suicide death of my oldest brother; exactly the same as Tony. And I think it’s kind of, if you will, a sort of poetic writer’s autopsy of the passing of

Gabrielle Hamilton holding her Outstanding Chef medal at the 2018 James Beard Awards. (Photo by James Beard Foundation)

32 • September 2018 • Total Food Service • www.totalfood.com

to just actually do something.” And that’s the thing that I know how to do is to sort of cook and clean and lead in a very humane and ethical way. I obviously don’t want to open 17 restaurants. I’ve never wanted to. I don’t want to have a cookware line. I don’t want to go to Vegas. I do these one or two things - I cook and clean and I write. So the focus at Spotted Pig is to be in charge of what the future of this little corner of the universe has for me, which includes Ken, the building and the employees, I’ll take it. I really love Prune so much, and I love what we do there. And I’m not talking about the food. I’m talking about the way that we treat everyone and always have.

continued on page 34

Seasonal items from the Prune menu: (L-R) Spatchcock Chicken, Shrimp Boil (Food photos by Eric Wolfinger)

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Q&A Gabrielle Hamilton, from page 33

THE FRESH ORIGINS

So will this be full-time for you, too? I will split my time. We are so proud of Prune turning 19 in October. Everyday it has been tended to and cared for as it was in year one. It has a vitality and relevance some how that I attribute to never having checked out. Who has a restaurant for 19 years? I mean it’s unheard of. Well we make the joke that it’s like dog years in that [Prune]’s actually 104. Where does TV fit into all this? I have a very different take on the role of TV for a chef. Most television either unrealistically reduces, enlarges or magnifies the tiniest parts of you. I thought that TV tended to distort or constricted until I saw it

done correctly when I did “Mind of a Chef” on PBS. That was the most beautiful television I’ve seen in our industry and by beautiful I mean warts and all.

QUALITY DIFFERENCE OTHER GROWERS ®

Crystal ball. What will Prune look like at 30? I had this experience just about two weeks ago. Frankly it happens all the time it’s so gratifying. A person who used to come to Prune or worked at Prune about eight years ago came in and sat at the bar and had a drink and a snack and was greeted by the host and the manager on duty and chatted with the bartender and waiter. She said, “It’s unbelievable that everything is still the same.” That’s what keeps me going and even though I could retire, I’m not ready to.

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September 2018 • Total Food Service • www.totalfood.com • 35

NEWS

AWARDS

BelGioioso Parmesan and Mascarpone Win Gold At American Cheese Society Contest

he American Cheese Society conference and contest recently took place in Pittsburgh, PA, and BelGioioso Cheese received nine prestigious medals out of a total of 1,954 entries. The annual blind judging brings together industry experts as judges and the very best cheeses and cheesemakers in the Americas. “Our Parmesan and Mascarpone were awarded best in the world at the World Championship Cheese Contest in March and now again in the blind judging at ACS”, states Errico Auricchio, President BelGioioso Cheese. “It’s quite an honor for our Cheesemakers who passionately hand-craft these world class cheeses each day.” “BelGioioso’s Parmesan and American Grana cheeses were both judged in the same Italian Style Grating Types category and we were thrilled to receive the 1st place Gold

Medal for Parmesan and the 2nd place Silver Medal for American Grana”, says Gaetano Auricchio, Executive Vice President. “You can taste our Cheesemaker’s passion for quality in these cheeses and the medals affirm this. Our dedicated group of Cheesemakers were some of the most awarded in the contest.” BelGioioso captured nine honors

36 • September 2018 • Total Food Service • www.totalfood.com

for their award winning cheeses. Top prizes went to BelGioioso for: 1st Place Gold Medal – BelGioioso Parmesan; 1st Place Gold Medal – BelGioioso Crema di Mascarpone™. The Wisconsin company garnered 2nd place Silver Medal – BelGioioso Fresh Mozzarella Snacking; 2nd Place Silver Medal – BelGioioso American Grana®; 2nd Place Silver

Medal – BelGioioso Black Truffle Burrata and 2nd Place Silver Medal – BelGioioso Fresh Mozzarella 8 oz. Thermoform Ball. 3rd Bronze Medal recognition went to La Bottega di BelGioioso Crumbly Gorgonzola with Sheep’s Milk; 3rd Place Bronze Medal – BelGioioso Ricotta con Latte® and 3rd Place Bronze Medal – La Bottega di BelGioioso Artigiano Aged Balsamic & Cipolline Onion. The BelGioioso story began over a century ago when the great-grandfather of BelGioioso President, Errico Auricchio, founded a cheese company based on a philosophy of excellence. In 1979, Errico moved his family from Italy to America with the goal of continuing his greatgrandfather’s legacy. He wanted to craft the best Italian cheeses in the United States.  When Errico came to America, he scoured the United

continued on page 111

September 2018 • Total Food Service • www.totalfood.com • 37

FIORITO ON INSURANCE

Restaurant Security Protects Against Business Interruption

estaurants can be easy targets for crime. Dim lighting, high traffic and a fastpaced environment mean restaurant workers have trouble detecting and preventing theft. Fortunately, there are proactive ways to improve security at your restaurant and avoid potential business interruption. Keeping your restaurant safe begins on the outside. Consider the following measures to keep your building secure: • Lighting: It may seem simple, but lighting can have a large effect on building security, as criminals prefer to target places where their actions can easily be concealed by darkness. Make sure entrance ways, walking paths and parking lots are adequately lit. Motion-detecting lights are also helpful near doors that are not often used. • Locks: Again, a simple security measure that is also essential. Front doors should always be locked during non-business hours. Any back doors that are used for emptying garbage or employee breaks should remain locked at all times. If a back door is used frequently, install a key card entry system on the door. With this method, lock the door and turn the key card system off after business hours to further increase security. After locks are installed, they must be checked regularly to ensure they stay in working order. Also, keep an eye on the condition of doors. If they

It doesn’t matter if your restaurant is big or small—thieves will take advantage if you have lax security measures. Fortunately, there are proactive ways to improve security at your restaurant and avoid potential business interruption. fall into disrepair, their effectiveness as a method of protection will be weakened. • Landscaping: A well-landscaped property can improve security at your restaurant in several ways. First, a well-maintained property gives the impression that the premise is under the supervision of attentive management, so show your presence by keeping the grounds well groomed. Also, just like poor lighting, an overgrowth of bushes and trees may create blind spots that can be used to conceal criminal activity. When choosing plants to be placed around windows and doors, pick ones that will remain relatively short, and trim them regularly. • Security cameras or on-site security personnel: Deciding to employ security guards or install security cameras depends on the individual situation. Often, such measures are not needed on the building’s exterior

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

to provide the reasonable amount of security required of restaurant owners, but they can be beneficial in situations where a specific security concern may need extra attention. If the property is located in a high-crime area, security cameras or on-site personnel may be necessary. • Steel bars/bulletproof glass: Steel bars and bulletproof glass can be important security additions to your restaurant’s windows, and are helpful if your restaurant has a drive-thru. Building Interior Security If a thief gains entry to the restaurant despite the exterior security measures, there are ways to deter the person once he or she is inside. • Alarm system: Install an alarm system that is monitored by a licensed security company. If there is a break-in, they will be notified and can dispatch the police to the restaurant to investigate. Make sure it is loud

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

when triggered and is located where a thief can easily spot it. • Safes: Frequently deposit cash into a damage-resistant safe during hours of operation. Keep the safe out of sight and ensure only high-level employees know its location. Never leave the keys or code for the safe lying around. Safes that can only be opened at certain times add extra security. • Varying banking procedures:

continued on page 106

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

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

Alliance Teams With Bronx Restaurant Operators To Oppose Cuomo/NYS Proposal To Eliminate The Tip Credit

ronx merchants and economic association leaders convened at historic Arthur Ave. Retail Market last month in efforts to advocate that tipping is what keeps the restaurant business alive, especially in the Bronx. As part of its on-going battle to protect New York State’s existing tip credit, The New York City Hospitality Alliance came to the Bronx to lend support to the local community’s efforts. Andrew Rigie, the executive director of the NYC Hospitality Alliance explained the importance of the Bronx to the industry and its current

PRESENTED BY

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

The Bronx is home to a lot of small family owned restaurants that rely on the savings from the tip credit to stay open.” focus. “The Bronx is home to incredible restaurants that have been around for years, and new ones are popping up,” noted Rigie. “The tip credit has helped keep menu prices down for diners and kept people in the borough employed. The Bronx is home to a lot of small family owned

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

restaurants that rely on the savings from the tip credit to stay open.” Governor Cuomo’s push to remove the tip credit at restaurants in New York state through regulations would seriously impact the survival of small ‘mom & pop’ owned eateries throughout the borough, accord-

ing to the industry. “The way that the government is going about this is not helping us it’s hurting us,” said Regina Delfino, the manager of near 100-year-old Mario’s Restaurant, another staple of Arthur Ave. and a Bronx small business. “We can’t afford to pay those salaries, we can’t make the money that large corporations can pay. It’s not fair to us, our employees, and this will put us along with other ‘mom and pops’ right out of

continued on page 42

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Bronx Tip Credit, from page 40

business,” she added. The Alliance’s Rigie, also explained how restaurants, especially city based, will be driven out of business by eliminating the tip credit. “If the governor eliminates the tip credit it will have a significant impact on the restaurant industry overall, small businesses are being challenged enough as it is and this will only worsen that problem,” Rigie said. “The fact is clear, restaurant owners are scared and they’re nervous,” he added. The NYS Department of Labor recently held hearings on the state’s wage structure to explore the elimination of the tipped credit that affects workers in restaurants, car washes and nail salons. Opponents of Cuomo’s initiative to revamp the tipped credit wage believe it would push the service industries further towards automation, thus costing more jobs throughout both the borough and state. The Bronx has become a haven for lovers of italian cuisine from the world over. The move to end tipping it could mean the end of Arthur Ave. as they know it. “All of our restaurants are ‘mom and pop’ stores, their success comes from the generosity of patrons tipping because of the excellent service,” said Frank Franz, executive director of the Belmont BID. “A perfect example to look at is Europe where people don’t tip, you pay 52 Euros for a fried chicken and you get lousy service, when an American walks into a European restaurant servers flock around them because they know a good tip is coming. That’s the nature of the business, so government should run it’s businesses and let us run ours,” he concluded. Bob Jaen, president of the Throggs Neck Merchants Associa-

tion raised concern that eliminating the tip credit will set a dangerous precedent. “Who’s next then? Cab drivers, bartenders, delivery people? The ones that want to enact this policy have never worked in a restaurant or the service industry so its very easy for them to get behind something like this,” Jaen said. He went on to explain that res-

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

taurant wait staff who currently work 40-hours a week will likely be dropped down to 20 hours. Staffing cuts are almost guaranteed to be a result, he warned. Jaen called on all merchants associations and BIDs within the city to come together to show unanimous opposition to the plan to eliminate the tip credit. “If you keep picking on the little

guy sooner or later we’re going to revolt, we need to handle this now or we will be sorry later,” he exclaimed.

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SCOOP

INSIDER NEWS

James Beard AwardWinning Chef Abe Conlon of Fat Rice Brings Concept to NYC Scoop notes that Fat Rice, the popular Logan Square restaurant noted for its Macanese-inspired menu, has taken its culinary show on the road for a two-month stint in New York City. Chef Abe Conlon, who won the James Beard Award for the Best Chef: Great Lakes category earlier this year, and co-owner Adrienne Lo are setting up operations at the Chefs Club New York, which is in the historic Puck Building at 275 Mulberry St. in Manhattan’s Nolita neighborhood. The run, which is billed as “Chefs Club New York Presents: Fat Rice NYC” continues through Oct. 13. Conlon is slated to offer a dinner menu that “will offer a sneak peak of the next evolution of the restaurant’s food program, as well as a more casual bar menu with playful cocktails and clever bar snacks.”

FROM METRO NYC’S FOODSERVICE SCENE easy-style cocktail bar, The Ladies Room. Conlon will be introducing new recipes inspired by a recent trip around the world where he continued to, in the words of publicist Heidi Hageman, “trace the deep history of global Portuguese gastronomy, and explored Eurasian heritage cuisines from Japan, Malaysia, Azores and beyond.” Among the items on the menu will be curried pork dumplings; piri piri lobster with coconut, lemon, garlic and chile butter, Macau-style Eight Treasure Chicken and a Brazilian-style cheeseburger with bacon, ham, fried egg, potato sticks, heart of palm, corn relish and cheese.

Burke Announces Pact For Fort Lee Cuban Asian Outpost Scoop sees that celebrity chef David Burke is the consulting partner of a Cuban-Asian-American fusion restaurant being built in his hometown. New

Chef Abe Conlon

The private dining room at Chefs Club New York is being transformed into a version of Conlon’s speak-

continued on page 46

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

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

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September 2018 • Total Food Service • www.totalfood.com • 45 8/21/18 10:17 AM

Scoop, from page 44 Jersey restaurateur Alex Duran, co-owner of expansive Son Cubano in West New York, hopes to open this winter Ventanas, a 7,000-plus-square foot space at The Modern, a residential skyscraper near the George Washington Bridge. “It’s the most expensive apartment building in all of New Jersey,” said Duran, noting that Burke has an apartment there and so does he. Ricardo Cardona, currently the chef at Son Cubano and the head chef to the Yankees and visiting teams, will helm the kitchen at Ventanas. “Burke is going to be the engineer in the kitchen,” Duran said, adding that the menu will offer a lot of “small, shareable plates.” Burke, an Iron Chef America regular, with a slew of restaurants including the relatively new Tavern62 in New York; Dirt House in Sea Bright; and the see-and-be-seen BLT Prime by David Burke at Trump International Hotel in DC, said he’s excited by the project, especially about creating Koreanstyle food. “I love Asian food,” he said. “Every time you have something from another culture, it leads to something else.” Besides, he said, “Korean food is hot now.” Chef David Burke

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

Fooq’s Foulquier Debuts Manhattan’s Taste of Tokyo Scoop notes that David Foulquier, 28, made a name for himself cooking French-Persian cuisine. His Miami restaurant, Fooq’s, was inspired by his parents, who emigrated from France and Tehran, and serves the aromatic foods of his childhood. Now, he’s offering a new kind of eatery. In March, Foulquier opened Sushi Noz, an eight-seat, edomae-style sushi restaurant serving $300 omakase. And while the concept might seem like an abrupt departure from the nostalgic cuisine at Fooq’s, it’s a dream that has been many years in the making. In 2013, Foulquier was fresh out of college and determined to open a restaurant. Searching for inspiration, he set out on a journey to Barcelona and found his way to Tokyo, where it finally felt like the “stars aligned.” He and his brother, Josh, were dining at a tiny, three-star Michelin restaurant there when the chef introduced

continued on page 48

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

Scoop, from page 46 them to former Sushiden chef Abe Nozomu (nicknamed “Noz”). Wowed by the delicate cuisine and intimate eating experience, the brothers swore they would bring an authentic, Tokyo-style restaurant home someday. Over the next five years, they worked with Noz to slowly and meticulously design Sushi Noz, their handcrafted restaurant on the Upper East Side of Manhattan Chef Noz. I had been introduced to Noz in New York. He’s the biggest legend. What separates Noz from the rest is his ability to put out dishes that are very much three Michelin star quality dishes, on par with a fish dish that you’d have at Le Bernardin or Daniel. He’s thought about every single detail that you experience in this restaurant - every smell, every angle, everything that you could think of that is involved in this experience. Sushi Noz, was this really traditionally Japanese edomae-style concept. There was really nothing in New York I felt that could even come close to what we were experiencing that day, and we made a commitment to bring that experience to the United States and nothing short of it. That’s what you have here at Sushi Noz. You have a truly transportational experience. For $300, you can take a trip to Japan. Everything from your interaction the second you walk in the door until the second you

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

leave, you forget that you’re just in a little place on the Upper East Side of Manhattan.

Atlantic Cape Awards Two Scholarships to an Aspiring Chef and Baker Scoop notes aspiring chefs from all over the Garden State were vying for a chance to attend Atlantic Cape Community College’s Academy of Culinary Arts for free. All they had to do was cook or bake their way in. Things were heating up at Atlantic Cape Community College last month, as nine people put on their aprons to show off their skills as they hope to “Cook Their Way to 18k.” “The first judging was a crowdsource, everybody voted,” said Chef Kelly McClay, dean of the Academy of Culinary Arts at Atlantic Cape Community College. “So we took the top ten in each category and then we had the faculty evaluate for the best five in each category.” Nine contestants, four for baking and pastry and five for culinary, served up their best dishes in hopes of winning $18,000. “That’s a lot of money,” said McClay. “That’s a really exciting

opportunity. It’s a year’s worth of tuition. It’s the oneyear certificate program; it covers all the costs and expenses.”The aspiring bakers and chefs had two hours to create their masterpiece. They were judged on professionalism, on taste, presentation, and sanitation. “They were so organized and so focused they got right to work. So this has been great. They’ve been having a good time,” said McClay. From Mississippi Mud Cake to macaroni and cheese, the judges tasted each creation. But in the end, Ahmad Reed’s Rose French Toast won the contest for the baking and pastry section. “I just like the creativity of it,” said Reed, of Marmora. “This isn’t a recipe you just see anywhere at like a normal restaurant. I think that it was just an out of the box recipe.” As for culinary, Maria Cotton took home the prize with her Thai Curry Chicken and Shrimp dish. “I’m in my 50s and I like to have fun now in life,” said Cotton, of Williamstown. “So I just thought I’d do something that’s more enjoyable and see where it leads me.” Those who didn’t take home the top prize were given a certificate for a free knife kit. The team at the Academy of Culinary Arts hopes to hold the contest again next summer to

continued on page 50

September 2018 • Total Food Service • www.totalfood.com • 49

Scoop, from page 48 make more culinary dreams come true.

ideas, new ingredients, new sources because that rejuvenates him, rejuvenates the restaurant. Any product he introduces, adds to the life and the energy and the youth of our restaurant.

Renowned Chef Spiliadis Set to Bring Fine Greek Seafood to Hudson Yards Scoop notes Restaurateur Costas Spiliadis has been steadily building his Grecian food empire over the past 40 years and he won’t be hitting the brakes anytime soon. Over the next year, Spiliadis will open another restaurant in the famous New York real estate development Hudson Yards as well as one in Dubai. He’s also working on two more projects that he’ll announce publicly in the next few months. Since introducing high-end food from the islands of Greece at his first Estiatorio Milos in Montreal in 1979, his fine Greek restaurant collection has grown to include New York, Athens, Miami, London and Las Vegas. He resides in Montreal, but sees very little of his home since he’s almost always traveling between his different restaurants, or as he affectionately calls them, his “babies.” Each is considered to be among

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

Santos Challenges Beauty & Essex Culinary Team With Vegan Food Chef and Restaurateur Costas Spiliadis

the finest Mediterranean seafood restaurants in the world, and that is an honor that the acclaimed chef doesn’t take lightly. “Everybody will say after so many years I should slow down,” says Spiliadis. “It’s the opposite. I work harder and harder and harder.” Every day Spiliadis works 12 to 15, 16 hours a day and in very close contact with his local teams, talking to the sales and managers of his restaurants on a daily basis and continues searching for new products, new

Scoop sees that Chef Chris Santos, who is behind not only Beauty & Essex but also New York’s The Stanton Social and VANDAL (coming soon to Las Vegas), challenged his team of chefs in Los Angeles, New York City and Los Angeles to “take proactive approach at being trend setters,” according to Kyle Kingrey, the west coast corporate chef. And so the team rose to the occasion, creating one of The Strip’s most exciting vegan menus and delivering what the restaurant’s clientele - a growing number of which are health conscious and requesting vegan and gluten-free options wanted. Offering everything from a divine, creamy

continued on page 52

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

Scoop, from page 50

Westchester Marketer Teams With Quebec Bottler to Bring New Flavor Profile to US Markets

Chef Chris Santos

avocado toast to a herb-dusted tempeh and even a Szechuan-style Beyond Beef veggie stir fry, Kingrey’s goal was to deliver a special experience for guests, whether they are vegan, vegetarian or gluten-free. “I believe most chef-driven restaurants and Strip eateries offer vegan options, but don’t put forth the effort,” he explains. “We found ourselves guilty of that and made the change.” The goal of Beauty & Essex’s new vegan menu is to offer the same experience for vegan clientele as those who are not vegan. “We want them to feel included and able to order off the menu just like their non-vegan friends,” he says. “We try to make everyone feel welcome and part of our dining experience.” According to Kingrey, the top selling vegan eats are the avocado toast, tofu tataki, soyrizo tacos and the Beyond Beef stir-fry. Plus, Beauty & Essex taps into a largely underserved market of vegan desserts, making sorbets fresh in-house daily, as well as a Neopolitan sundae and a chocolate ganache topped with berries and strawberry sorbet. As for the future of vegan-friendly dining and menus on The Strip, Kingrey adds, “I think it should be a bit more mainstream as opposed to having to seek out specific restaurants.” Expect the vegan menu to grow as demand for creative and inspired vegan dishes continues to grow in Las Vegas. 52 • September 2018 • Total Food Service • www.totalfood.com

Scoop notes today’s restaurant and hospitality professionals are constantly focused on creating signature menus. That very same creativity is required to create a beverage menu that keeps customers coming back. So, the search to source those types of products has reached a frenetic pace as F&B professionals scour the marketplace to find truly unique flavor profiles. For veteran marketing, professional Larry Sashin and his partner Bob Heists can mean a trip to an exotic foreign destination or in this case, walking the miles of aisles at the Javits Center looking for just the right product to introduce to the Metro New York and US foodservice professional. “We knew right away that this was something really special,” Sashin noted. “It was one of those things where we grabbed fast and then found ourselves coming back. Sashin was discussing the Bulls Head soda line that his L. Sashin and Associates is now marketing in the US. The Quebec, Canada based Bulls Head soda has a storied history in La Belle Province. “Our ginger ale started out in 1896, created by John Henry Bryant in Québec’s Eastern Townships, explained, Bulls Head’s Dominic Pearson. Mr. Bryant, who was originally a beer brewer at the Silver Springs Brewery in Sherbrooke, found there was too much competition for that type of beverage and so decided to come up with an original drink for his own family business. Inspired by his Irish roots and through much trial and error, he created a rich, Belfast-type ginger ale with an original flavor. His wife, inspired by her husband’s stubbornness, suggested he call the drink Bull’s Head and the name stuck. In, 2009 the Pearson brothers, Carl and Dominic, Charles Martel bought the rights and recipe for the legendary ginger ale. Absent from the shelves for almost a year, they

worked hard to allow everyone to taste and savor Bull’s Head ginger ale. In 2012, Bull’s Head developed a Ginger Beer based on the suggestion of one of their loyal customers. This product is now very popular, especially when making Shandy Gaff, a blend of our ginger beer and a blond beer, which is a very popular golf after-game drink. In 2014, Bull’s Head innovated again with two new products, a Diet Ginger Ale and a Ginger Spruce Beer. Sashin’s marketing firm is now offering a full line of Bulls Head products that includes Original ginger Ale (sweet ginger with no spice), Ginger Ale (perfect with spiced rum) Blood Orange, Natural Cola (caffeine free with a touch of cinnamon) and Spicy Ginger (hint of spruce). “Bull’s Head is now available for everyone to enjoy, Sashin noted. The flavor profile is a perfect match for the professional bar operator and makes a great stand-alone signature for a restaurant looking to offer a different take on soda.”

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

LEGAL INSIDER

WITH ILAN WEISER OF ELLENOFF GROSSMAN & SCHOLE LLP

The Difficulty in Lawfully Compensating Tipped Restaurant Workers

fter more than a decade of relentless litigation many restaurants now think they are operating lawfully because they are tracking time, paying employees hourly, and paying overtime. It is highly recommended that those restaurants speak with their attorneys to make sure they are in compliance with other, perhaps less well-known regulations, especially concerning their tipped employees. Specifically, there has been an uptick in litigation against restaurants alleging violation of the so-called “80/20 Rule.” This law prohibits restaurants from taking the tip credit if on any day its tipped employee works in a non-tipped occupation for two hours or more, or for more than 20% of their shift, whichever is less. What this means is that a delivery worker working a 10-hour shift cannot spend three hours of that shift performing non-tipped work, such as polishing silverware, chopping vegetables, or cleaning the restaurant. If that occurs, the law is violated, and the restaurant loses their ability to take the tip credit for that day and pay that delivery worker below the standard minimum wage. The resulting liability could include the restaurant owing that delivery worker the difference between the tipped minimum wage and standard minimum wage

Many restaurants in New York do not yet realize that state law now differentiates between tipped ‘food service workers’ (i.e., servers, bussers, bartenders) and tipped ‘service employees’ (i.e., delivery workers).

Ilan Weiser is an Associate in the Labor & Employment practice group. Mr. Weiser exclusively represents businesses of all sizes and sectors

for all hours worked that day, plus additional liquidated damages and the delivery worker’s attorneys’ fees. A restaurant’s exposure to labor law claims as it concerns tipped employees does not stop there. A restaurant also can fall victim to similar legal liability by failing to provide adequate notice to its tipped employees that it is taking a tip credit. New York State, for example, has stringent requirements that tipped employees be provided written notice of the restaurant’s intention to take a tip credit, as opposed to federal law which permits such notice be given verbally. Failure to give adequate notice of the tip credit can result in legal liability with potential damages similar to that of the 80/20 Rule, or worse. In addition to the restaurant being

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

liable for the damages mentioned above, failure to provide a tipped employee with adequate notice of the restaurant’s intention to take a tip credit will also likely result in statutory violations, such as those under the New York State Wage Theft Prevention Act (“WTPA”). Currently, failure to provide written notice of the tip credit under the New York State WTPA can result in penalties up to $10,000.00, per employee. The Courts have come down hard against restaurants concerning claims for failure to give such adequate written notice, at the time of hire and in weekly wage statements issued to tipped employees, as is required under the New York State

continued on page 56

on how best to comply with the federal, state and local labor laws that govern their operations. Mr. Weiser’s principal area of expertise is employment law litigation and has vigorously defended hundreds of his clients in federal and state court and before various governmental agencies against claims of employment discrimination and unfair pay practices. Mr. Weiser has particularly in-depth knowledge of wage and hour law and regularly defends and counsels his clients in class and collective lawsuits concerning claims for unpaid wages. Mr. Weiser is also the Chair of the Labor & Employment Subcommittee of the New York City Bar Association Hospitality Committee. He can be reached by phone at 212-370-1300 or by email at iweiser@egsllp.com

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Weiser, from page 54 WTPA. For example, tipped employees have been successful litigating against their restaurant employers for such violations, despite the fact that in some cases, they were provided written notices that contain their correct regular rate of pay, correct overtime rate of pay, and were distributed in the employee’s native language. However, if the restaurant, for example, failed to check the box for “tips” under “allowances” taken on the form Notice provided by the New York State Department of Labor, shrewd plaintiffs’ attorneys have argued that such is not sufficient notice under the law, and thus, their clients are entitled to the full value of damages under certain sections of the New York State WTPA, in addition to the difference between the tipped minimum wage and standard minimum wage for all hours worked, liquidated damages, and attorneys’ fees, as mentioned above. In addition, many restaurants in New York do not yet realize that state law now differentiates between tipped ‘food service workers’ (i.e., servers, bussers, bartenders) and tipped ‘service employees’ (i.e., delivery workers). The main impact of this fairly recent distinction is that the restaurant must pay these two categories of employees different cash wage rates. The distinction has been in effect since December 31, 2016, however, many

restaurants continue to pay all tipped employees equally, which is problematic. The above examples are just a few of the many legal pitfalls restaurants are still currently facing concerning their tipped workers. The threat of costly litigation is so severe that some restaurants have decided to do away with tipping altogether. The vast majority of restaurants still employ tipped workers, and those employees want to continue to receive tips, as seen by the grassroots movements across the nation, and especially in New York, to combat government efforts to abolish the tip credit. Know that there are other ways to modify your operations which may decrease the likelihood of a lawsuit from tipped employees if your restaurant does not want to take the drastic measure of eliminating tips altogether. One, the restaurant should be accurately tracking how much time tipped employees spend performing non-tipped work. If the tipped employee is performing non-tipped duties for two hours or more or more than 20% of their shift (whichever is less), then the restaurant should be paying that employee at least the regular non-tipped minimum wage for that work time. Two, the restaurant may want to implement a company policy prohibiting tipped employees from performing non-tipped work because

56 • September 2018 • Total Food Service • www.totalfood.com

tracking non-tipped work time can be difficult from an administrative standpoint. This way, the restaurant may not need to worry about complying with the 80/20 Rule. Three, some restaurants have also started to outsource the job functions of certain tipped employees, especially delivery workers, to third parties not affiliated with the restau-

rants themselves in an effort to further avoid liability for these wage and hour violations. Restaurants are urged to periodically examine their pay and timekeeping practices concerning their tipped employees so as to ensure they are in compliance with applicable law and limit legal exposure to the fullest extent possible.

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

NEWS

COFFEE SOLUTIONS

White Coffee Brings Cutting Edge Flavor and Hometown Service To Metro NY Food Service Professionals

or almost 80 years, White Coffee has presented its palette of cutting-edge flavor and hometown service to Metro New York Food Service Professionals. Since 1939, the renowned Astoria, New York based coffee manufacturer has proudly collaborated with the TriState’s most discerning hospitality operators. The company continues its legacy as a family affair, with Carole White

So they look to us to create custom solutions and that’s what makes us unique,” White said. serving as the company’s current President, and Jonathan White and Gregory White (the grandsons of White Coffee’s founder David White) joining as

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

part of the ownership team. “We are proudly serving more than five million consumer cups weekly and this number is going up each

year,” noted Jonathan White. “We currently have 150,000 pounds of daily coffee roasting capacity and we fulfill more than 40,000 orders each month.” The White Coffee legacy is not about volume, it’s truly about the tender loving care that goes into each cup. With that cup, White Coffee’s commitment is not just to the roasted bean but to the actual equipment that is utilized to dispense the fresh brew. “Long ago, we made the commitment to

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Cane Sugar offer 7 days a week equipment service,” White explained. The White Coffee equipment service team is led by six equipment service technicians, with extensive training in all types of brewing and grinding equipment. Each of these coffee equipment experts average more than 15 years of experience and the company takes pride in serving all regional and national areas. “Furthermore, more than 98% of all service calls are answered within 24 hours.” By offering a State of the Industry combination of high quality beans and the right equipment, the White Coffee customer base has grown dramatically. From Manhattan’s most popular coffee houses to a wide range of corporations and organizations across the United States and overseas, White Coffee is their choice. In addition, White Coffee has also received many awards and endorsements over the course of the past 75 plus years in its journey to success. The Queens based firm has been endorsed and certified by the likes of Green Restaurant Association, USDA Organic (White’s Organic Rainforest Blend), Rainforest Alliance, Specialty Coffee Association and Women’s Business Enterprise, etc. White Coffee has built a reputation as a leader in environmentally friendly coffee offerings. White’s Bio-Cup™ is compostable and biodegradable, with 90 percent

degradation after six months. Combined with White Coffee’s best coffees, Bio Cup provides superior quality in an environmentally friendly, convenient platform. “White Coffee’s facilities are rated at SQF Level 3, assuring customers that White Coffee delivers both quality and safety of the highest order,” White said. Once again, 2018 has been marked by White Coffee forging a leadership position in a newly emerging marketplace: K-Cups. The specialty coffee importer and roaster, has entered into a licensing agreement with, Life Plus Style Gourmet, LLC of Valley Stream, NY. The agreement will provide both companies with leveraged access to distribution through mass-market channels and increased visibility to produce distinctive seasonal and everyday coffee packaging for K-cups and bags. Life Plus Style Gourmet has an impressive presence through its brands including “Life is Too Short to Drink Bad Coffee” and the Cafe Italiano moniker carried by major retailers in the U.S., Canada and Europe. The pact has given White Coffee access to more than 6,000 stores. Under the guidance of the White family the company now offers some 400 flavors and blends. “As we listen to the needs of our customers from a gas station chain to white table cloth restaurants, each of their guests have

continued on page 118

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NEWS

INDUSTRY EVENTS

Pizza & Pasta Expo In Atlantic City To Feature Aisles of Menu Innovation

hen veteran marketers Pete Lachapelle and Bill Oakley were teamed by Emerald Expositions they were asked to “top this.” For two decades plus the Lachappelle/Oakley duo had been the driving force behind the International Pizza Expo in Las Vegas. Emerald was convinced that an East Coast edition of the show couldn’t miss. As Oakley surveyed the opportunities, he saw a statistical and demographic profile that pointed to a glaring need. The Metro New York and Mid-lantic regions clearly were the center of the pizza universe. “The Northeast has more pizzerias and Italian restaurants than

any other region in the U.S.,” Oakley 20 explained. “That’s not to mention that Atlantic City is within a few hours drive of one-third of America’s population: approximately 100 miles from New York; less than 300 miles from Boston; fewer than 100 miles from Philadelphia; and 150 miles from Washington, D.C.” Armed with that info, the Louisville based executives created the Northeast Pizza and Pasta Expo. “We love the excitement that

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

Atlantic City brings as a venue,” Oakley 8 continued. “There is always something new that makes the trip worthwhile for show attendees and exhibitors. This year we are thrilled to add the newly opened Ocean Resort to our host hotels.” The pizza industry in the Northeast is booming. Regional chains including Blaze Pizza and Mod Pizza are rapidly growing their footprint from the nation’s capital into New York. Last year, Shake Shack’s Danny Mey-

er launched what many feel could be the next multi-unit concept: Pizzeria Martina. With that growth in mind, International Pizza Expo®, the largest pizzeria business-to-business trade show in the world, will again take center stage with the second edition of its two-day trade show that focuses on pizzerias and Italian restaurants. The 2018 Pizza & Pasta Northeast® show will incorporate a blend of food demonstrations, contests and educational sessions to augment an exhibit hall showcasing top suppliers for both of these strong foodservice segments. Under the guidance of seasoned show manager Bill Oakley, the event

continued on page 64

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

Pizza & Pasta Northeast, from page 62 brings a long and distinguished track record of success from its Las Vegas roots. Now in its 34th Year of serving Independent and Chain Pizzerias, attendees at the ‘Vegas event include pizzeria or pizza-concept restaurant owners, operators and managers, as well as distributors and food brokers. Exhibitors in New Jersey will include suppliers of pizza ingredients and pizza flour, point-of-sales systems, ovens, kitchen equipment, marketing and promotional materials and many other companies providing goods and services to the pizza restaurant industry. “Our show is a must see for the pizza and hospitality operator,” Oakley noted. Today’s consumers and pizza aficionados have many styles from which to choose. From Pizza Napoletana to Roman, which is currently expanding across the U.S. Our goal is to bring prep insight to the food-

service professional that want to add diversity to their menu.” The show will be held October 3rd and 4th 2018, at the Atlantic City Convention Center, Atlantic City, NJ, just 10 minutes from Atlantic City International Airport in Egg Harbor Township, NJ, and just an hour drive from the Philadelphia International Airport. Atlantic City was chosen for several reasons, including its central location on the East Coast, access to the largest concentration of pizzerias and Italian restaurants in the U.S., a top-notch convention center and affordable first-class hotel and dining options. The 2018 Pizza & Pasta Northeast show will deliver a one-stop shop exhibit hall where Italian and pizzaconcept restaurant owners can meet face-to-face with leading national

continued on page 66

He’s perhaps the most renowned pizza maker and master of styles in the U.S. today. Tony Gemignani’s flagship pizzeria, Tony’s Pizza Napoletana in San Francisco, is consistently named to best-pizza lists and praised for the wide variety of pizzas coming from its ovens. Tony will conduct a 90-minute workshop on how to make the ideal dough for Grandma and Detroit-style pizzas, push/open it correctly, properly apply the ingredients and master the requisite baking skills.

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Pizza & Pasta Northeast, from page 64 and regional industry suppliers. Attendees will also have access to food demonstrations that will focus on new and traditional, Italian ingredients, flavors and products - allowing attendees to stay on top of the consumers’ growing desire for pizza and pasta menu items. The education program will spotlight current menu trends, as well as top-level business and marketing education sessions. This year’ show features a star studded lineup that

includes Frank Pinello, host of Viceland’s The Pizza Show and owner of Best Pizza in Williamsburg, NY, and Anthony Falco, former Pizza Czar at famed Roberta’s and current International Pizza Consultant. Show organizers are looking to integrate a strong pasta component as part of the experience for both Italian restaurateurs and pizzeria owners and operators. “We also have a special session featuring legendary chef Anthony Magieri of Una Pizza

Napoletana and Peter Reinhart, instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American Baker and Author,” Oakley added. In addition, Scott Wiener will moderate a panel discussion: The Next Wave of American Pizza. He’ll sit down with young guns Anthony Falco, Matt Hyland (Pizza Loves Emily, Brooklyn and West Village) and Justin Bazdarich (Speedy Romeo, Brooklyn). “No tradeshow would be the same

without a few top-notch, world-class competitions,” said Pete Lachapelle, Vice President and Publisher of Pizza Expo and Pizza Today magazine. “We’ll be on a quest to find the perfect combination of pasta, sauce and other ingredients that sets a signature pasta dish apart from the rest of the competition. Our newest cookoff will pit 20 of the world’s best pasta perfectionists against each other to

continued on page 68

The Northeast has more pizzerias and Italian restaurants than any other region in the U.S.,” Oakley explained. “That’s not to mention that Atlantic City is within a few hours drive of 1/3 of America’s population.”

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Pizza & Pasta Northeast, from page 66 find who’s the ‘Best of the Northeast.’ And as most everyone knows, pizza in this country was born in the Northeast, so we’re proud to announce our partnership with Antimo Caputo and Orlando Foods to hold the annual U.S. ‘Caputo Cup’ competition at our Northeast show. At the third annual U.S. competition, contestants will be invited to compete in two categories: Traditional Neapolitan and New York Style.” The New England region combined with Delaware, New York, New Jersey, Maryland, Pennsylvania, West Virginia and Washington, D.C. is home to more than 28,000 Italian restaurants and pizzerias, making this region No. 1 in the U.S. in terms of the total number of pizzerias and Italian restaurants. This means one-third of the country’s operators, generating 30 percent of the industry’s revenue, are located in one tightly condensed geographic area.

“This is in no way a replacement to Pizza Expo for East Coast pizzeria operators and their staffs, but more of an opportunity to let them be a part of this regional two-day experience,” said Oakley. “Most of our eastern U.S. attendees have two days of travel in order to attend the Expo, making it difficult to attend the entire four-day show, which would keep them from their pizzeria for an entire week. This

event is a natural progression and one that we hope will allow more restaurateurs and pizzeria operators the opportunity to experience some of the things they have been missing for years are now at the International Pizza Expo. Adding some new twists to this new event should make it a very compelling event to attend.” Now in its 35th year, International Pizza Expo® is the world’s largest in-

dustry event with more than 1,100 booths, 460 exhibitors and 7,000 attendees, Pizza Expo is owned and operated by Emerald Expositions, a leading operator of large businessto-business trade shows in the United States, producing more than 50 trade shows and more than 100 faceto-face events in total, including conferences, summits and other events. Emerald Expositions connects more than 335,000 sellers and buyers each year and operates within the U.S. in 10 end markets (Gift, Home, General Merchandise and Manufacturing; Sports & Apparel; Design; Jewelry, Luxury & Antiques; E-Commerce; Creative Services; Licensing; Healthcare; Military; and Food). For more information on attending Pizza & Pasta Northeast on Oct. 3rd and 4th at the Atlantic City Convention Center call us at 800-489-8324 or visit our Website at PizzaandPastaExpo.com.

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NEWS

MENU SOLUTIONS

Calandra Family Is Committed To Providing Fresh From The Hearth Baked Solutions For Tri-State Restaurant & Food Service Industry

ne of New Jersey’s most iconic retail bakeries has been sitting on a secret of sorts. Calandra Bakery is now offering a full line of breads and baked goods to the Metro New York food service professional. Since its launch in 1962, the family owned, and operated business has grown to a team of some 800 people. The Calandra story is truly one of those made for Hollywood scripts. The story began in 1958 when his visionary father Luciano migrated to the United States from Sicily. “We now have about 50 trucks on the road, delivering our products to local supermarkets restaurants and we have a dedicated team with a solid commitment to excellence,” noted Luciano’s son Anthony Calandra. “We are also present in the hotel industry as well as the restaurant industry and we own three restaurants,” Calandra added. Besides bakery, hotel and the restaurant industry, the company is also involved in the deli business with its own deli and according to Anthony, Calandra makes its own sauce, which is quite

Calandra Bakery is now offering a full line of breads and baked goods to the Metro New York food service professional. popular and is distributed in the local supermarkets. In addition, Calandra also makes its own fresh pastas and fresh gelato in its restaurants for its customers. With Italian roots and American history, the brand has been a trendsetter in the Tri-State area and has evolved alongside New Yorkers and the people of New Jersey. Moreover, Calandra is also the official bakery and bread supplier of MetLife Stadium, the Prudential Center, and Red Bull Arena. The brand is not only familiar with these renowned names but is also a popular choice for the residents, who have shown their faith in the company for the past five decades. “We at Calandra’s Bakery take

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great pride in serving delicious baked products and we offer an incredible selection of Italian and French breads, whole grain breads, and a full line of pastries, cookies, and cakes for all occasions. Our bread is available at most major supermarkets in New Jersey, New York, Pennsylvania, and the Connecticut area, and we are the first choice of many fine restaurants, catering facilities, delis, hotels, and casinos.” “We have waited to expand our offerings to the restaurant and foodservice customer base,” Calandra explained. “My Dad always felt that unless we could deliver a bread that could burn the fingers of a customer because it was so fresh, that we would pass.” Today’s modern tech-

nology makes the consistent delivery of a fresh Calandra loaf a reality. Interested restaurants or foodservice operators can simply fill a form available on the website www. calandrasbakery.com/wholesaleaccounts in order to become its wholesale distributor. The website also details the retail locations and supermarkets from where customers can get Calandra goods easily. Furthermore, the interactive website also regularly features discount offers, gift cards, giveaways and coupons for its valued customers. The Calandra brand has emerged as a one stop solution for authentic Italian baked goods and has now expanded as well. The company’s history is filled with the unconditional love from the local people and relentless hard work and dedication by the Calandra family and the bakery’s staff. Besides being a perfect Italian bakery, Calandra is also a true success story and the ultimate example of the American Dream. Now those very same high quality areas can be a part of your foodservice menu.

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

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

njrhexpo njrhexpo2019 September 2018 • Total Food Service • www.totalfood.com • 71

NEWS

BAR OPERATION STRATEGIES

Skyflo Brings Latest Technology To Bar P&L While Respecting On-Premise Culture

or years, bar management professionals have struggled with this thing called transparency. They looked a their bottom lines and saw acceptable profits. But they knew that for a number of reasons that the real potential of the bottom line wasn’t being reached. It was a very uncomfortable issue for the bar operating business pro-

fessional to come to grips with. The owner often finds themselves somewhere between their top bartenders skimming profits by free or over zealous pours and knowing that the very same person keeps customers happy and coming back. Finally, there is technology that can make sense of that intersection of profit and culture. With Skyflo liquor loss and unrecorded sales can

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be eliminated with key staff members till feeling respected. The installation of the Skyflo system can save operators tens of thousands of dollars per year. After installation of the Skyflo management system in a bar, owners see the difference immediately in the reduction of liquor costs. At an average savings of $5 per bottle, not only can Skyflo perfectly pour 4 prepro-

grammed quantities of liquor every time, the patented innovative management system tracks all the data that is used with each drop of liquor that is poured. Management has a chance to analyze all liquor sales and keep track of stock with the Cloudflo software system. The individual electronic pouring spouts stay charged

continued on page 74

September 2018 • Total Food Service • www.totalfood.com • 73

SkyFlo, from page 72

Old habits die hard but SkyFlo provides the best combination of tighter controls for the owner and the freedom for bartenders to still be bartenders.” robotic manufacturing equipment with a focus on helping hardware based start-ups move their concepts from the laboratory to full-scale fabrication . With the guidance of its founders, Shawn Lange and Derek Pietz, its vision is to bring Silicon Valley culture and innovation to the world of industrial automation. They are nbc strangers to the food and hospitality space with Zume Pizza and CafeX being two prominent clients. L2F has also created automated production processes for chocolate, fruit, and ramen noodles, to name a few. The L2F umbrella will enable Skyflo to adapt to the ever changing needs of its customer base. “It’s all about unparalleled data collection and management tools focused on profit maximization,” Muise said. L2F will soon be offering an even wider variety of unique services for the Skyflo customer made possible through the application of technology, imagination and deep industry knowledge. Skyflo is designed for bar owners and operators interested in the application of technology to control costs and improve sales. “Old habits die hard but Skyflo provides the best combination of tighter controls for the owner and the freedom for bartenders to still be bartenders. We believe that one of our key roles is to work with the bar staff and owners to change the old mindsets that have plagued the industry for so many years and offer opportunities for all players to make more money

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through higher customer satisfaction and better cost controls,” Muise continued. “Consumers are often creatures of habit. So we eat and drink where we feel we get good value and the best quality for a price we can afford. One key factor to building a customer base is a consistent experience. Within that experience is getting the drink you want, made the same every time. Skyflo gives the bartender the tools they need to provide a consistent

drink, every time, while at the same time improving speed of service. We are convinced that with that consistency it maximizes the gratuity left for the bartender. We need them to succeed,” Muise concluded. Skyflo offers extensive training to all clients and their staff to demonstrate the advantages of integrating Skyflo into their bar and how to maximize the benefits to all. Skyflo has also reduced the barrier of entry with a special new customer offer. The company is offering a $300 per month special for 20 Skyflo spouts. The offer includes all training and has no long term contract requirements. Operators are invited to request more info or a demo by visiting Skyflo’s website at www.l2finc. com or contacting Bill Muise via email at bill@l2finc.com or calling 902-830-6796.

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for months and are able to function hundreds of feet away from the master unit. “Skyflo will make owners more profitable and provide peace of mind. They know they are in control of their pouring costs,” said Bill Muise, director of Skyflo sales. “At a time where food, labor and energy costs are growing, Skyflo can help reduce a hidden expense that takes place in most restaurants and bars.” Leading industry experts including John Taffer of Bar Rescue are consistently profiling the issue on television. Now there’s a solution that can deal with the variety of challenges. “The vast majority of bars rely on the jigger and the skill of the bartender to manage portion control in liquor,” Muise explained. Inventory, if done at all, is usually a manual count and paper records. There are some liquor management products available that will help, but Skyflo is a reliable wireless, fully programmable system available.” Skyflo provides a previously unavailable suite of features such as allowing up to four programmable pour sizes, date/time stamping of all pours and spout activities, security features such as On/Off Bottle reports and product specific tracking customized to each client’s bar. The data collected from Skyflo can be utilized in concert with POS and Inventory records to provide all the information needed to ensure the lowest costs and highest margins possible.  The Skyflo line accomplishes the goal by reducing cost and increasing profits. It Is easy to install and use and immediately provides real time sales data from any location. In this Golden Age of the craft cocktail, It ensures product consistency with quick and precise dispensing. The company has become a focus for its parent company The Middleby Corporation. In 2017, it was shifted to Middelby’s L2F unit. L2F designs and builds custom

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

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

NYC Hospitality Alliance Summer Membership Party

he membership of the New York City Hospitality Alliance took to the high seas to beat the summer heat. The Andrew Rigie led Alliance held their annual summer membership party the Frying Pan on the Hudson River. With the alliance in the middle of a battle with Governor Andrew Cuomo to preserve the industry’s tip credit, the venue was truly aptly named. EYE spotted a number of the movers and shakers that have led the battle for the alliance as they work diligently to make the industry’s voice heard. EYE toasted the summer with Heather Hill of In Good Company Hospitality, Mitch Banchik of NYC’s Best Bars, Brice Jones of the Freehold, Jonathan Sherman of Sticky Fingers and Yelp’s Andy Hickey, Madison Konner and Will Madison. A large turnout also included District 6 NYC council member Helen Rosenthal and the McKittrick Hotels’ INTA Erglis, Sabrina Sweat and Karen Hernandez. The New York City Hospitality Alliance is a broad-based membership association founded in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World. It is the first association ever formed in New York City representing all facets of this diverse industry: restaurants, bars, lounges, destination hotels and major industry suppliers. With the five boroughs boasting the highest concentration of these industries in the United States, The Al-

liance plays a critical role in meeting the specialized and unique needs of this essential sector of New York City’s economy that has become a beacon to the world. Through the support and involvement of its members, The Alliance is committed to advancing -- with a clear and unified voice -- an agenda focused on opportunity, economic investment and job creation. With the steady guidance of Executive Director Rigie and his team, the alliance provides education and training, access to expert consultants, and opportunities to collaborate and exchange ideas, the New York City Hospitality Alliance helps ensure our members have the tools necessary to grow and prosper and continue to offer the world-class quality of service that has made our industry famous and our City a global destination. The Alliance has a busy Fall scheduled with their annual tech conference and a line up of seminars at the annual HX-Show at the Javits in November.

(L to R) Imperial Dade’s Laura Craven and Howard Hirsch

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(L to R) Myles Share of MSA Associates and Rosa Mexicano’s Doug Griebel

(L to R) Tammy Hart and Ryan Gulka of One Haus

(L to R) Red Hook Lobster Pound’s Leman Johns, Al Padilla and Jeff Lindsey

(L to R) Rich Rosenkranz and Stacy Gilbert of Citrin Cooperman

New York City Council’s Rafael Espinal Jr. (R) and his office’s Communications Director Erika Tannor

The father and daughter team of Madelyn and Michael Jacobs of Corner Table Restaurants

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

NEWS

FRANCHISE STRATEGIES

Franchise Marketing Systems Brings Track Record of Success To Restaurant Concept Rollouts

here will never be an algorithm or technology that is capable of understanding what makes a restaurant concept a success. So, one can only imagine the complexity of rolling out multiple restaurant units across either a single region or the entire nation. Unfortunately there is no Amazon type solution for buying that expertise. So, for the restaurant owner finding someone that can guide them through the franchise process becomes essential. A number of major restaurant franchise success stories have found that crucial ingredient to navigate the challenges of franchising with Chris Conner and Alan George. The duo are the original visionaries who created the Franchise Marketing Systems’ model. “Originally, it started out of necessity and basically desperation to survive. The recession had handed out pink slips to us both and we were trying to land on our feet,” Conner said. The saying “necessity is the mother of invention” could certainly be used here. “The reality is that neither Alan nor I really had some grand scheme of a plan in place, we just felt there was an opportunity to help entrepreneurs,” Conner continued. Alan had dealt in territory planning and I was in consulting, development and sales, helping businesses transition into franchising. We worked together on a variety of different brands. My feeling was that as companies

The Franchise Marketing Systems’ niche is focused on what Conner and George term strategic partnership with brands that are transitioning their growth plans into franchising. enter the world of franchising, they needed help with the implementation of their franchise program. For most franchisors, getting the initial 5 or 6-unit validation is where most of the new franchises were having a tough time, so we created a system that addressed this need. “I hated seeing entrepreneurs lose their investments and not succeed in franchising, so it was really something we were passionate about.” “My draw to the franchise develop-

Chris Conner

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ment industry was really driven by an interest and a passion for working with entrepreneurs,” George explained. “It hit me after working for some larger companies and just dragging myself into work each day, that I found enormous joy in working with an entrepreneur who had it all on the line and was oozing passion and emotion for what they did every day, it was an instant buzz and I was really attracted to the idea of working with entrepreneurs.” The Franchise Marketing Systems’ niche is focused on what Conner and George term strategic partnership with brands that are transitioning their growth plans into franchising. “It’s a lot like a partnership, but no strings attached,” Conner explained. We don’t have long-term contracts – they are in fact, month to month, we don’t take equity and we just try to do what’s best for the client in every scenario.” A lot of our compensation is based on results of the franchise development work we do together, so it makes it easy for business owners to under-

stand how we are on the same team as we enter into a working relationship together. “In the traditional sense we are ‘Franchise Businesses’, but the niche is that we’ve taken what once was a transaction relationship and made it a strategic partnership. “ Franchise Marketing Systems’ principals bring extensive access to extensive experience for the potential restaurant concept looking to franchise. “Over the years, both Alan and I have worked with a wide variety of brands, some of which had exceeded 1,000, 2,000 or even 3,000 locations which is an incredible feat,” Conner said. So many times, brands will hit a point in their growth where the leadership is tested and the original founder’s ability to take the brand forward probably can’t make the leap from one benchmark to another. Conner also offers unique insight into what the characteristics are of the truly iconic restaurant brands and is able to bring that to each of our Franchise Marketing’s clients. “McDonald’s has exceeded 35k units, Wendy’s 6,500 and Burger King over 16k locations and all three have global representation,” Conner noted. “These are incredible brands that all rode the same industry wave of growth in the burger segment, of course led by McDonald’s so there might have been some market favor on their side. But what makes these brands so incredible, is that

continued on page 102

September 2018 • Total Food Service • www.totalfood.com • 79

RESTAURANT COMPLIANCE

WITH RADA TARNOVSKY

Food Service Permits: Navigating In NYC

hen it comes to the rules of food service permits in New York City, the Department of Health requires all food service establishments serving food to the public to have a standard operational permit (H-25). Once a space has an H-25, it must comply with article 81 of the NYC Health Code, which requires (among other things) a 3-compartment sink. But Here’s The Dilemma… What if you are a hotel, and have more than one kitchen? Or a food hall with multiple vendors and limited space? These are very common scenarios that many operators are faced with when it comes to food service permits. As per the Department of Health, hotels are required to have an H-25 permit and so does the food hall. Which ultimately means that every kitchen and every stall has to comply with the requirements set out in Article 81. Logistically though, is compliance even possible?

What if the hotel is in a landmarked building with limited construction options, and the allocated space in the food hall is really small? How can they comply with a 3-compartment sink requirement? The Solution: For large spaces with multiple independent and compliant kitchens, we recommend applying for more than one H-25 permit. Yes, it is true that every H-25 permit is subject to letter grade inspections, however with only 13 points to spare for an “A” letter grade, it is easier to pass when the permitted areas being inspected are separated.

ments like for example hand washing sinks and food temperature, the H-26 kitchen can share equipment like refrigeration and dishwashing machines/3-compartment sinks. This can be extremely beneficial to establishments with very large overlapping kitchens, establishments in landmarked buildings where construction can be restrictive, as well as places with limited space and multiple vendors. In addition to compliance, having the ability to share equipment reduces operating and construction costs, and while the H-26 kitchen still gets DOH inspections, it is not subject to the letter grade system.

But what if the kitchens are not independent and overlap with equipment and storage? Specifically establishments like hotels, food halls and schools that have one central kitchen with outlets/stalls? These types of operators can apply for a Shared Space Permit, an H-26. While the H-25 permitted areas must still comply with all other require-

We do recommend meeting with DOH to explain your layout and floorplan in order to verify compliance and prevent any potential issues when a DOH inspector conducts an inspection. Once compliance is confirmed, the paperwork requirements for applying are the same for both the H-25 and the H-26.

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

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

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

How the Various Generations Spend Their Money

hy, when the economy seems so strong, are we hearing rumblings that the foodservice segment is “soft”? Most specialists who monitor the industry will tell you, “Too many restaurants.” That probably accounts for most of it; however, other issues accumulatively are affecting consumers’ discretionary dollars that normally would find their way to a meal away from home. Some of those are as follows. On many occasions, I have wondered why the government spends so

much money on seeking and publishing information that at times seemed “so what” to me—until I looked for information on generational spending. That data is the source for most of the facts and figures in this article and its value and impact are enormous. I started by trying to find out how much in total these various age groups spend eating out and at home. I also was interested in how much they spend consuming all types of venues including entertainment. I came close. What I learned was how much these groups spend as individual households, and that proved to be

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very interesting. Much of the data used in this piece was developed by economists at the Bureau of Labor Statistics. Steve Henderson, for one, made the following observation that sets the tone for this message: “Move over, baby boomers: millennials are now America’s largest generation. Over the past few years, my colleagues and I at the Bureau of Labor Statistics have gotten a lot of questions about millennials’ spending habits. As more millennials enter the workforce, the purchasing power

continued on page 84

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

WWW.MRWINTERINC.COM

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

Sampson, from page 82 of this generation increases, and both marketers and researchers are interested in how millennials choose to spend their paychecks.” I don’t know exactly when it became fashionable to label certain age groups here in the United States, but they stack up this way: 1928 or earlier for the Greatest Generation. It was followed by the Silent Generation (1929 to 1945) … baby boomers (1946 to 1964) … Generation X (1965 to 1980) … and millennials (1981–now). It seems to this writer that the millennials have received and continue to have more attention than most of the four generational age groups preceding them. But don’t sell the Generation X group (1965 to 1980) short; they represent the remainder of today’s senior population. “Editor’s note: The Consumer Expenditure Survey is a household survey. While millennials outnumber other generations in number, they

https://blog.dol.gov/2016/11/03/spending-habits-by-generation/ (I added the bold emphasis for the numbers pertinent to my article.)

come in third behind Gen X and baby boomers with regards to independent households. Why’s that? Not all millennials are out living on their own just yet, so they’re not counted as separate households.” For the record, some sources have a different description for the various age groups. As an example: first, there was the Lost Generation; next, the GI Generation; next, the Silent Generation; then came the baby boomers;

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the Greatest Generation; and Generation X. While they may have different titles, the time span for each is similar, except millennials who, some say, are 30 years plus, as opposed to all others with an age span of 20 to 25 years. The following Generational Spending Habits Chart by Household from 1928 or earlier to the present was filed by Steve Henderson, an economist with the Bureau of Labor Statistics. If you take a close look at the survey,

you’ll notice it is in the millennials’ column that the gap between Food at Home and Eating Out differs by $373, and $1,018 for Generation X. It pretty much confirms that the competition between food at home and eating out continues to be close. In a recent article in The Wall Street Journal, Spencer Jakab discusses how takeout is winning the food war. He

continued on page 114

September 2018 • Total Food Service • www.totalfood.com • 85

NEWS

ENVIRONMENTAL SOLUTIONS

Connecticut School Cuts Costs And Maximizes Efficiency With Dunegrass Goslyn Solution

perating and managing a school food service operation comes with no shortage of challenges. From rising prices to staff training and allergens, schools today are constantly faced with a variety of issues. Most recently, the focus has moved over the past several years, school kitchens are facing the implementation of eco-friendly practices. This can include the use of energy efficient equipment, recycling packing waste, and reducing energy and/or water, which are essential in saving time and money in their districts. For one Connecticut school: Norwich Free Academy, the challenge involved removing a stench from the kitchen. “We were able to quickly assess the problem,” noted Dave Girard the school’s facilities manager. The challenge was where to go to find a solution. “We did our homework and found Dunegrass. I can’t say enough about working with Ted McKay and his Dunegrass team. “The solution was to capture the grease from what is mandated by the state,” Girard added. “The law states that you can’t have any grease going down in the drain. But then we have the awful smell of the septic smell coming from the other grease traps that we were using. So, we wanted to get rid of that smell, and as I did my homework, I found that the Goslyn system from Dunegrass accomplished that.”

The solution was to capture the grease from what is mandated by the state,” Girard added. “The law states that you can’t have any grease going down in the drain.” The school has a long history having been in operation since 1856. It is a coeducational independent school for students between the 9th and 12th grade. Last Spring’s class of 2018 was NFA’s 162nd graduating class. “As you can well imagine feeding that many student bodies requires a large inventory of pots and pans which make the prewash sink and cleaning process a focus,” Girard said. Our staff washes everything down with a prerinse soak in solutions. All the grease and residue comes off and goes down the drain into the grease trap. Fine foods are then caught in the strainer to keeping it from going into the trap.” Girard continued: “Anything that does get through, falls to the bottom. With the Goslyn system, at the bottom of the trap there’s a glass valve. It’s a spring-loaded ball that forces the residue down to that valve. We just open it up for ten seconds and dump that right down the drain so it’s completely biodegradable. When the ball gets up to where there’s enough water in there

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the ball seals up the hole so that no water escapes.” “Dunegrass’ Goslyn™ Grease Recovery Device is designed to remove FOG (Fats, Oils, and Grease) from wastewater effluent. There are no moving parts to break and no messy, time-consuming grease traps to clean,” McKay explained. Plus, its small footprint makes it easy to install in even the smallest prep kitchens.” In addition to its application in a school’s commercial kitchen, The Goslyn™ is the ideal separator for ThreeCompartment Sinks, Dishwashers, Prep Sinks, Woks, and Kettles in a wide diversity of foodservice operations. “With the growth of rotisserie cooking to prepare chicken, the Goslyn system has become a go-to,” noted McKay. The bottom pan inside each oven has 1-1/2” deep-water bath to create a moist cooking environment inside the oven. As the chicken cooks, there is a tremendous amount of chicken fat that drips into this water. The large grease content that results can create

costly blockages in sewer lines and traditional grease interceptors that needs to be frequently pumped out. From a very compact footprint to 99.6% separation efficiency, Goslyn™ Separators virtually eliminate the risk of sewer line blockages by allowing a FOG discharge of barely 62 ppm into sewer lines…as compared to over 18,500 ppm discharged by traditional grease traps. In addition, the liquefied chicken fat collected by Goslyn™ Separators is converted into high-grade yellow grease by the separator that commands a top dollar from bio fuel producers. With energy efficiency, also on Girard and Norwich Free Academy’s agenda, the Gosyln system was once again able to accomplish the veteran facility manager’s goals. “It’s hydrostatic pressure with the water pressure pushing all the oils to the top,” Girard explained. “So as long as you get the oils going to the top they’re going to get forced out of a retrieval tray that’s up on the top.” From large school foodservice operations to the corner deli Gosyln from Dunegrass delivers a cost efficient environmentally friendly solution for the capture and disposal of grease. Foodservice operators and the dealers and service companies that serve them can get more information on the Goslyn solution by calling Ted McKay at 212-427-8447 or via email at tedmckay@usa.net

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American Bull's Head, Newport, VT info@bulls-head.com September 2018 • Total Food Service • www.totalfood.com • 87

FAITHFUL FOOD

WITH FAITH HOPE CONSOLO

Hungry For The Latest Food Fad: Veg-Dining In Manhattan

egetable-centric restaurants need not only apply to actual vegetarians and vegans. From highconcept cooking to comfort foods, these are some of the best meat-free restaurants where vegetables take center stage – even meat-lovers keep coming back for more. ABCV 38 East 19th St, (212) 475-5829 Jean-Georges Vongerichten does five-star vegan at his third and smallest collaboration with ABC Carpet & Home. The plant-based powerhouse eatery offers non GMO, sustainable, artisanal, organic whenever possible and sources locally and globally from small and family farms.

of Douglas Elliman’s Retail Group.

and local wines and beers. Features outdoor dining, and live music on Tuesdays and Thursday evenings. Blossom du Jour 259 West 23rd St., (212) 229-2595 617 9th Ave., (646) 998-3535 449 Amsterdam Ave., (212) 7129822 (in the subway station) 1000 S 8th Ave, #21, (212) 765-6500 In direct response to the growing need for “alternative fast food” options, restaurateur Pamela Elizabeth established Blossom Du Jour in 2010. 100% vegan recipes, they take pride in offering food and beverage options that are healthful, environmentally conscious, and prepared quickly.

Avant Garden 130 East 7th St., (646)922-7948 Find plant-based tapas-inspired plates in this beautiful upscale flagship location. With décor evoking the great outdoors, the culinary creations show the world just how delicious vegan food can be. Blossom 187 Ninth Ave., (212) 627-1144 The original location, opened in 2005 in a two-story historic townhouse in Chelsea is a tofu-lovers dream. Dedicated to upscale vegan dining, the menu is paired carefully with an extensive wine list. 507 Columbus Ave. (212) 875-2600 This is Blossom’s newest restaurant with a large, open dining area, as well as a full bar, complete with organic

Faith Hope Consolo is the Chairman

The Butcher’s Daughter 19 Kenmare St. (212) 219-3434 581 Hudson St. (917) 388-2132 Created by founder Heather Tierney, this plant-based restaurant with outposts in both New York and Los Angeles, uses fresh seasonal fruits and vegetables to craft beautiful and creative vegetarian meals and refreshing juices. The “vegetable slaughterhouse” attracts the coolest crowds offering the best avocado toast in the City. by CHLOE. 185 Bleecker St., 212-290-8000 60 West 22nd St., 347-620-9622 240 Lafayette St., 347-620-9620 1 Rockefeller Plaza, 646-453-7181

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

(COMING SOON!) 181 Front St., 212-243-2235 Brainchild of vegan queen Chloe Coscarelli, this restaurant chain serves inexpensive vegan food in a casual setup with a walk-up counter and strict no reservation policy. Offering food that is fun, full of flavor and healthier, by Chloe has transformed from a local vegan eatery in New York City to a worldwide fast food chain, with no plans of slowing down anytime soon. Candle 79 154 E 79th St., ( 212) 537-7179 Candle West 2427 Broadway, (212) 769-8900 Candle Café 1307 3rd Ave., (212) 472-0970 Locally sourced, plant based with seasonal menus, Candle Cafe Hospitality offers delicious plant-based food from locally-sourced sustainable ingredients in their most natural form to create inspired dishes made fresh daily. All three Candle locations offer a wide variety of traditional and nontraditional cocktails, including nonalcoholic versions. Caravan of Dreams 405 East 6th St., (212) 254-1613

A delicious menu item from The Little Beet

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continued on page 107

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NEWS

ADA COMPLIANCE

Restaurants Continue To Face Litigation Over ADA

ack in the early 2000s a federal judge in Florida decried that certain aspects of the Americans with Disabilities Act (ADA) created a “cottage industry” where lawyers would be able to make significant money bringing lawsuits against restaurants and other commercial establishments for not being handicap accessible. The law’s original intent was to ensure that all members of the public, no matter if they have certain disabilities or not, are able to receive the same type of access and protection against discrimination. However, over the last 15 years this law has been used by a number of attorneys around the country as a way to collect legal fees, no matter if the commercial property is in compliance or not. Thousands of restaurants around the country have faced litigation over this issue. As we become more and more reliant on technology, e-commerce has moved front and center. To this end, a number of lawyers began filing suits against restaurants claiming their websites are not compliant with the ADA. Section III of the Act specifies that a place of public accommodation must make “reasonable modifications” to its business policies and procedures when necessary to serve customers with disabilities. Restaurants, as a place of public accommodation, might have all of their guest-facing technology fall under this particular section of the ADA accessibility requirements. These technologies could include websites, apps, pdfs and other electronic content. Most of

the courts that have seen this issue come before them have ruled in favor of websites and other technologies falling under the ADA and must be able to be accessed by those with disabilities, primarily those who are visually impaired. The problem has arisen that there is very little clarity from either the courts or the legislature on how to be compliant. For instance, the courts are divided over whether all commercial websites are subject to the ADA or whether just websites associated with brick-and-mortar busi-

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nesses must be ADA-compliant. Our partners at the National Restaurant Association are working with the Department of Justice to gain clarity, but specific guidelines for businesses have not yet been released by the Trump Administration. This has led to an incredibly difficult position for many business owners to be in. These men and women have to abide by regulations but they have no idea on what they need to be compliant. All they have to go by is what has come out in decisions and attempts to

ensure their guest facing technology is as accessible as possible. Most of the lawsuits that have been filed deal with sensory issues, navigation, graphics, fonts, images, multimedia, coding and more. The NYS Restaurant Association was recently informed of a lawsuit involving a member that claims a visually impaired individual was unable to access the company’s operating hours and address. Many attorneys are using this law as a catchall and incorporating all aspects of a company’s technological communications so it is important to remain vigilant across all platforms. Since we have so little guidance we are urging restaurants to be as proactive as possible when it comes to their electronic accessibility. If you have questions about if you are in compliance please reach out to a legal professional who will be able to assist you and get you the answers that you need. The World Wide Web Consortium recently published an updated version of the Web Content Accessibility Guidelines which aims to make websites as accessible to blind and visually-impaired people as possible. These guidelines may be a large help in identifying areas of your website that need to be improved. As these lawsuits become more commonplace, it’s important that you don’t become reactionary and wait for this dangerous litigation to arrive at your front door. If you have any questions please do not hesitate to reach out to the NYS Restaurant Association at 800.452.5212 or visit www.nysra.org – we are here to help you succeed.

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by www.admiralcraft.com September 2018 • Total Food Service • www.totalfood.com • 91

NEWS

INDUSTRY AWARDS

Drew Nieporent To Be Honored At T.J. Martell Foundation Honors Gala

ith generous hearts supporting the T.J. Martell Foundation, the national nonprofit charity that provides funds for innovative cancer research, plans for the October 15th 43rd Annual “New York Honors Gala” has been announced by Co-chairs Jay Brown of Roc Nation, Steve Gawley of Universal Music Group, Jody Gerson of Universal Music Publishing Group, and Chairman of the T.J. Martell Foundation’s National Board of Trustees Joel Katz of Greenberg Traurig. New York’s prominent community and business leaders will join entertainment and philanthropic stars to honor Jeffrey Harleston, Universal Music Group’s General Counsel and Executive Vice President, Business & Legal Affairs, and Drew Nieporent, Founder of Myriad Restaurant Group. To be held at Cipriani 42nd Street, New York, the elegant evening will open with a reception and tempting auction items ranging from music memorabilia, collectible wines, luxury dining and travel experiences. The Honors Gala is the Foundation’s primary fundraiser of the year, supporting its mission of funding innovative medical research and treatments focused on finding a cure for cancer. The evening includes surprise guests invited by the honorees to perform and present awards. Past hosts, presenters, performers, and notable guests have included Bryan Adams, Indie Arie, Garth Brooks, former President William J. Clinton, former President George H. W. Bush, Clive Davis,

Drew Nieporent, Founder of Myriad Restaurant Group.

Foreigner, Joe Jonas, DJ Khaled, Doug Morris, Bill Murray, REO Speedwagon, Sting, Stevie Wonder, Yoko Ono and many other luminaries. Past honorees have included John Amato, Irving Azoff, Steve Boom, Scott Borchetta, Jennifer Breithaupt, Drew Carey, Charlie Daniels, Clive Davis, John Esposito, Berry Gordy, Randy Jackson, Quincy Jones, Joel Katz, Monte and Avery Lipman, Kenny Loggins, Arnold Palmer, Bea Perez, the late Frances Williams Preston, Sarah Stennett, Julie Swidler, Carrie Underwood, Afo Verde, Russell Wallach, Brett Yormark, among many others. Drew Nieporent, one of America’s most respected restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu Fifty Seven, Nobu Downtown, Nobu London, Bâtard, the Porsche Grille at Citi Field

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(home of the NY Mets), Daily Burger at Madison Square Garden, and Crush Wine & Spirits. Over the last 32 years, Myriad has opened and operated over 40 restaurants around the world including San Francisco, Seattle, Louisville, Martha’s Vineyard, Boca Raton, London, and Moscow. His restaurants have received countless accolades. Tribeca Grill (1990), with partner Robert De Niro, opened to national acclaim and continues to be a New York landmark, with a wine list that has received Wine Spectator’s Grand Award every year since 2002. In 1994, Nieporent launched Nobu in New York. Nobu New York, Next Door Nobu, now Nobu Downtown (2017), and Nobu Fifty-Seven (2005) have all earned three-star ratings from The New York Times. Montrachet (1985) received three stars from The New York Times and kept that rating for 21

years. In 2008, the original Montrachet space became Corton, maintaining its three New York Times stars and receiving two Michelin stars. Nieporent reopened the space as Bâtard (2014) with chef-partner Markus Glocker and John Winterman, again earning three stars from The New York Times, New York Magazine, and a coveted Michelin star. Bâtard won Best New Restaurant in America at the 2015 James Beard awards. Chairman of the National Board of Trustees Joel Katz explained that “the music industry’s long-time support of the T.J. Martell Foundation dates to 1975 when music executive Tony Martell established the organization in memory of his son, T.J., who was lost to leukemia at the age of 19. Since then, more than $280 million has been raised for ground-breaking treatment and support of cancer-related illnesses.” For tickets, sponsorship or more information, please visit www.honorsgalanewyork.org. The T.J. Martell Foundation is the music industry’s leading foundation that funds innovative medical research focused on finding treatments and cures for cancer. The Foundation was founded in 1975 by music industry executive Tony Martell and his colleagues in loving memory of his son T.J., who died of leukemia. The Foundation has provided more than $280 million for research at eight flagship hospitals in the United States. For more information on the T.J. Martell Foundation visit www.tjmartell.org.

September 2018 • Total Food Service • www.totalfood.com • 93

NEWS

RESTAURANT TRENDS

Single vs Double Basket Ventless Deep Fryers

hen looking around at options for ventless deep fryers, you’ll find they come in many shapes and sizes, but one big differentiating factor between models is whether they operate a single basket or a double basket system. The dual basket system of some ventless deep fryers is

a huge advantage for many customers, but how do you know if it’s the right fit for you? Deep Fryer Capacity Matters: When you start exploring options for your deep fryer, one of the biggest questions you will have to ask yourself is how much food you realistically anticipate on preparing throughout your day. Deep fryers

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come in a wide range of capacities and configurations, so it’s important to know what your needs are before you determine a fryer for your business. With ventless fryers, you’ll likely find four different sizes of fryers: Single basket fryers typically come in 2 gallon and 2.75 gallon capacities, double basket fryers come in 5.5 gallon and 6.08 gallon capacities. That roughly translates to: Single Basket Fryer Models 2 Gallons / 16.7 lbs 20-40 lbs fries/hour 2.75 Gallons / 23 lbs 30-60 lbs fries/hour

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Our single-serve, double basket AutoFry is compact and perfect for businesses with a made-to-order concept. Just like its counterparts, the Mini-C is fully automated and fully enclosed. Equipped with its own ANSUL® fire suppression system, AutoFry is the safest commercial fryer on the market. A U T O F R Y. C O M

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6.08 Gallons / 50.7 lbs 60-120 lbs fries/hour This gives you a general idea of how much you can cook per hour for your business. Obviously the more you need to cook, the more likely it is that you’ll want to go with a double basket unit. If you’re doing minimal orders, you may want to consider a single basket option. What Type of Food you Plan to Fry Matters: Another huge advantage to the double basket fryer system is

that you have two fryer baskets to be cooking in. Each basket has its own oil pot, allowing you to keep frying foods separate from one another. This is especially important if you’re frying items like seafood, which can have mild flavor transfer to the oil. If you only cook with one oil pot, there’s a good chance all your food will start to have a fishy flavor. Alternatively, with two oil pots, you can keep those items completely separate and eliminate any possible flavor transfer. Additional Double Basket Advantages: One big advantage to double basket models is that each side operates independently from the other. This is especially important if you tend to have fluctuating daily capacities, meaning, you’re busier at certain times/days of the week than other times. Because each side of the fryer has its own control system, you can actually shut one side down and only operate on the opposite side. Allowing you to save on oil and electrical costs. So when it’s time to take that leap and start shopping for ventless equipment, be sure to consider both food type and quantity when deciding on a single or double basket fryer! If you decide to go with a double system, AutoFry is the only fryer that offers three double basket options for operators.

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September 2018 • Total Food Service • www.totalfood.com • 95

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

JBF’s Chefs & Champagne Toasts Padma Lakshmi in the Hamptons

ast month in the Hamptons, The James Beard Foundation, the country’s preeminent culinary organization, toasted Padma Lakshmi, host and executive producer of Bravo’s James Beard Award–winning and Emmy award–winning Top Chef, as the guest of honor at this year’s beloved Chefs & Champagne. The annual fundraiser and tasting soiree was held at Wölffer Estate Vineyard in Sagaponack, New York. It is considered to be the premiere event of the season in the culinary world. Among The James Beard Foundation’s guests included CEO Clare Reichenbach with 20 female participating chefs at the 2018 JBF Chefs and Champagne at Wölffer Estate Vineyard. Food and drink offerings from more than 35 chefs, beverage masters, and artisanal purveyors were highlighted along with flowing Champagne Boizel and Wölffer Estate wines. “It is just wonderful to be here and be a part of today,” said Chef Mina Newman of Sen Sakana presenting her Nikkei Cerviche with Sockeye Salmon. Grand chefs at the fête were: Alex Baker, Yves, NYC; Emma Bengtsson, Aquavit, NYC; Janine Booth and Jeff McInnis, Root & Bone, NYC; Peter Botros, The Stone House at Clove Lakes, Staten Island, NY; PJ Calapa, Scampi, NYC; Adrienne Cheatham, Sunday Best Dinner Series, NYC; Jessica Craig, L’Artusi, NYC; Suzanne Cupps, Untitled at the Whitney, NYC; Georgette Farkas, Rotisserie Georgette, NYC; Tom Fraker, Melissa’s Produce,

All the chefs toast a successful evening at JBF Chefs & Champagne.

Julia Child and Martha Stewart to support the foundation’s mission to make America’s food culture more delicious, diverse, and sustainable for everyone,” said Padma. “Bringing attention to JBF scholarRoxanne Spruance from NYC’s Kingsley ship, women’s leadershows off her angus beef short ribs being ship, and other impact cooked on Big Green Egg grills programs aligns with many of the causes Nurdjaja, Shuka, NYC; Chef Gregory Gourdet that are close to my heart.” Chintan Pandya, Rahi, shows off his Grilled Lakshmi is an internationally known JBF Chefs & ChamOregon Albacore with NYC; Angie Rito and pagne 2018 Guest of food expert, model, actress, and bestLemongrass, Galangal, Scott Tacinelli, Don AnHonor Padma Lakshmi. selling author, as well as the recipient Chile, and Lime. gie, NYC; Barbara Sibley, of the 2016 NECO Ellis Island Medal La Palapa, NYC;Joseph of Honor and Variety’s 2018 Karma CA; Nicole Gajadhar, Saxon + Parole, Smith, Wölffer Kitchen, award. Top Chef, the Emmy award NYC; Gregory Gourdet, Sage RestauAmagansett and Sag Harbor, NY; Roxwinning show she hosts and executive rant Group, Portland, OR; Joe Gurrera, anne Spruance, Kingsley, NYC; Chris produces, is currently filming its 16th Citarella, Bridgehampton, East HampStarkus, Urban Famer, Denver, CO; season. ton, and Southampton, NY, GreenHilary Sterling, Vic’s, NYC; Audrey VilLakshmi established herself as a wich, CT; and NYC; Patti Jackson, legas, 2 Spring, Oyster Bay, NY; Jason food expert early in her career, having Delaware and Hudson, Brooklyn, NY; Weiner, Almond, NYC; Mathew Woolf, hosted two successful cooking shows Nick Kim and Jimmy Lau, Shuko, NYC; Rainbow Room, Bar SixtyFive, NYC and writing the best-selling cookJBF Award Winner Pastry Chef SaraEmily Yuen, and Bessou, NYC. book, Easy Exotic. Lakshmi followed beth Levine, Sarabeth’s; NYC; Mina “I am excited to be joining the ranks Newman, Sen Sakana, NYC; Ayesha of previous guests of honor such as continued on page 102

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September 2018 • Total Food Service • www.totalfood.com • 97

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

Reducing Your Food Cost Could Be Easier Than You Think

ne simple trick can reduce your food cost by 2–3 percent. Gather a descending dollar report (or descending case report) from ALL of your vendors and from ANY business where you purchase food, including the broadline distributors to the specialty meat company to the grocery stores you run to pick up a quick item. You want purchases for the last six months or since you last updated your menu. In a perfect world, you would gather this information for the same date range in a spreadsheet format. You may have to create a spreadsheet for the smaller niche vendors, such as meat and produce. Once this data is collected in spreadsheet form, combine ALL of your purchases and sort that spreadsheet from what you’ve spent the most money on to what you have spent the least amount of money on.

You could reduce your food cost by 2–3 percent! My question to you is, not will you do it, but rather what the heck are you waiting for? Take action! What you will likely discover is the top 10–12 purchases represent 50 percent of ALL your purchasing. See the example below... Next, take your top 10–12 products that you purchase as listed in your compiled descending dollar report and ask your food sales people, “If I promise to buy all of this product from you over the next year, can I get a better price?” It’s like at a food show, if you promise a vendor that you will purchase a certain number of cases of a specific prod-

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uct, they can lock you into a better price for that product. Distributors are able to do that anytime. If you’re lucky, your sales person will be able to simply give you a better price. If they’ve already been giving you the best prices available, and tell you no, ask this next question, “Do you have a like-quality or better-quality product at a cheaper price?” NEVER go with a lower quality product because that could go against your core values and kill your dish. But you should be willing to switch to an equal quality product or betterquality product if you can get it for a better price than you are paying now. By simply gathering the right data, doing some manual data entry, combining all of your reports and sorting that

David Scott Peters is a restaurant consultant, event speaker and founder of TheRestaurantExpert. com, a company committed to the success of independent restaurants. TheRestaurantExpert.com offers an exclusive online restaurant management software designed specifically to meet the complete operational needs of independent operators, including holding their managers accountable and running a profitable business. Combined with one-on-one coaching and group workshops, David is helping independent restaurants find success in the highly competitive restaurant industry. Learn more about how David can help you at TheRestaurantExpert.com and download a free report to discover the #1 secret to lowering food & labor costs and running the independent restaurant you’ve always dreamed of.

data, you’ll be able to attack your top 10–12 items you purchase and reduce your food cost by 2–3 percent! My question to you is, not will you do it, but rather what the heck are you waiting for? Take action!

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September 2018 • Total Food Service • www.totalfood.com • 99

LIZ ON TABLETOP

TABLETOP SOLUTIONS

Fall Strategies For Upgrading Your Beverage Menu

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co., a division of BHS Foodservice Solutions. She is known nation-

iard to believe the summer is coming to a close. We have been working hard to help our BHS/ Weiss customers prepare for the changes that they will be making on their beverage menus. It’s our job to listen and then to respond with ideas on how to help to create a signature with just the right glassware. We think it all starts with the right

ally as one of the nation’s foremost

cube and this year that has actually expanded to include non-fruity popsicles. An Old Fashioned with a big cube size gives the illusion that less has melted. In fact, the big cube chills the drink faster; every bit of liquor is touching the cube, allowing a consistent temperature throughout. This year, fall menus will feature less fruity fare. Our club, hotel and restaurant customers have their eyes

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on darker based cocktails. This will include more scotch and less vodka. We are also seeing dark rums and flavored tequilas. There are many anniversaries that will be celebrated at your bar and tables in September. A diamond shaped cube is perfect for any cocktail that requires both ice and champagne. It covers a wide surface area which makes any cocktail look pret-

authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to eweiss@hweiss.net.

ty. How about thinking about a Spear shaped cube for Whiskey Highballs or Tom Collins, and other “Grandpa Cool” drinks. Much like the big cube,

this long, rectangular cut guarantees each bit of liquid is hitting ice, creating a much colder drink for much longer than regular ice. We also see a great opportunity for a couple of carry-overs from the summer season. Flavored ice, and Fruit as ice cubes and Iced glasses (Steelite offers a wonderful icer) and we love the Nick and Nora glasses from Steelite. What’s interesting is we are seeing a move towards “healthier” drink fare. Think diet vodka- that is savory and spiced- not fruity. There’s even a move towards Gluten free vodkas, a category that is growing rapidly. This Fall, the move gets closer towards the end of the plastic straw, which has expanded many of our client’s green and sustainable agendas. We are seeing stainless straws

and a number of paper and reusable straws. Arc Cardinal continues to produce a wonderfully creative portfolio of solutions. They have a series of tiki glasses with interesting shapes for those exotic concoctions from your bar team. I am moving many of my customers away from mason jars this year because they dribble. We are suggesting old-fashioned pressed glasses from Libbey or Arc Cardinal. They feel good in the hand, and work beautifully with darker liquors. We also find that many of our customers find the Moscow Mule as a perfect carryover to the Fall. With vodka, ginger “beer,” lime juice, and a lime wedge it creates a refreshing and tangy cocktail that still has a bit of a bite and kick to it, and is also complementary to numerous dishes.

There are a number of new “Moscow Mules” tumbler finishes with hammered or gun metal as well as tall and slender Japanese jiggers. Keep in mind that even though rosé season is over, sparkling wines need to stay on your beverage menu. But we are suggesting to our customers to replace flutes with purpose glasses. Every Fall seems to bring that trendy cutting edge breakthrough. This year, we are seeing a Mixing Beaker look from Arc Cardinal. They are thin and durable and perfect for savory offerings. We are seeing our clientele moving towards flavoring the water. This includes coffee or tea in drinks as a base. Needless to say, with College and Pro football back on your establishment’s TV screens, beer season kicks

into high gear. Here are a couple of ideas on how to create a signature. How about an ice bucket with beer in flip top bottles and tags on them? Beer mugs are no longer in style. They should be replaced by tumblers. It’s a great way to offer a “tasting” which can be done similarly to wine parings. We’ve noticed that most people are done with the 2 or 3 oz. taster and want something more substantial like a 6-oz. small beer. We are also seeing beer used in cocktails. Keep in mind its lighter than spirits and has interesting flavors. Do not forget to support your local breweries– New York State has a ton as do New Jersey and Connecticut. Have a great Fall and remember we are here to help with ideas.

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Franchise Marketing, from page 78 they all withstood the test of time and passed so many of the potential pitfalls for long-term brand growth that others can’t seem to get past.” “The great ones have the foresight to understand this and bring in the right people, make the right strategic decisions and steer the brand forward. These three brands not only revolutionized the restaurant market, but the entire business mindset, they were really the first to capitalize on franchising in an enormously scaled way and show the power of franchising a concept.” Franchise Marketing Systems sees major changes in the tastes of today’s consumer with demands for both higher quality and in many cases a healthier product. “We are convinced that if McDonald’s, Wendy’s and Burger King had not made the transition with the rest of the market to a better quality quick serve product that they would be long gone by now,” George added. Look at any franchised strip mall you pass now, they look like nice restaurants and serve a higher quality product. Customers care about what they eat today more than ever and

if you don’t put a high-quality food product out and offer some healthy menu items, it’s tough to compete.” “Healthy is definitely in, everyone in virtually every market is eating healthy, so that’s definitely a major movement,” Conner said. Salad-only concepts, low carbs, low sugar and over intensive nutrition labeling are what you run into in every food service segment today, the customer’s demanding it. The key is defining who your customer is, knowing your position in the market and then embracing that position. There will always be a place for people to indulge themselves in high calorie food or sugarladen desserts, maybe not on every corner, but in the right neighborhoods for sure.” FMS has also worked to create a model that eliminates the high cost of the franchise model. “It’s not rocket science how FMS approaches the franchise market segment,” George quipped. We just take a large portion of our revenues out of the success of the program. Essentially commissions on franchises that we help the client recruit. By approaching the relation-

ship this way, it puts the responsibility to work with strong brands and valid franchises on us and it shows the client that we genuinely care about the success of the franchise we are bringing to market.” FMS has also embraced the importance of supporting its client base with a simple yet comprehensive approach to the operational side of a restaurant. Process development, is a significant part of putting a franchise together with the documentation and structure. “Our services in franchise operations work center around the creation of franchise operations manuals and franchise training documentation, but go into a variety of different associated services such as online training portals, intranet development, POS system development, merchant services, franchise training videos and others,” Conner said. “So much of what used to be entirely defined in a written manual today is handled through video and interactive portals allowing for easier scale and dissemination of intellectual property.” Tri-State and Midlantic operators will have the opportunity to meet

the Franchise Marketing team. FMS will be in Atlantic City at the upcoming Pizza and Pasta Northeast show (Booth 1014). “The exhibition in Atlantic City is always great and really fun to be a part of,” George added. “Our booth at the show is meant to provide a relaxed, laid back way for people to talk about franchise development and start the conversations around whether a business model is ready, or when it might be ready to franchise. No pressure and just an open discussion about how to grow a food service business.” For the restaurant/ foodservice operator seeking more information on franchising FMS offers several easy ways to get more information. Visit the Franchise Marketing Systems site, www.FMSFranchise.com. “We always like to get calls at 800-610-0292, again no pressure or obligation, but it helps to talk through issues, concerns, opportunities and how we might create a path going forward to build a brand. Sometimes if you let the idea breathe over a call together it can take shape,” Conner concluded.

cipient of the 2018 Christian Wölffer Scholarship at the event. Established in 2006, the scholarship fund supports students in their study of food and wine. As of July 2018, nearly $8 million will have been awarded to over 2,000 recipients. The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City,

the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include our Taste America tour; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. All photos courtesy of the James Beard Foundation.

Chefs and Champagne, from page 96 this success with the publication of her second cookbook, Tangy, Tart, Hot & Sweet. She is also co-founder of the Endometriosis Foundation of America. “Padma’s passion for food, family, and feminism as well as her business savvy makes her an ideal guest of honor at this year’s Chefs & Champagne,” said Clare Reichenbach, Chief Executive Officer of the James Beard Foundation. “She is such an inspiring role model for future generations of chefs, writers, and entrepreneurs.” Over the last 27 years past guests of honor have included Ted Allen, Daniel Boulud, Julia Child, Bobby Flay, Carla Hall, Thomas Keller, Emeril Lagasse, Wolfgang Puck, and Martha Stewart. Funds raised at Chefs & Champagne

help support the James Beard Foundation’s wide variety of programming including student scholarships and the organization’s Impact Programs and women’s leadership initiatives. A silent auction consisting of fine dining experiences, wines and spirits, cookware, and culinary travel packages also raised funds for the organization. And new this year was a special Super Silent auction, which added to the fundraising. Items ranged from a 4-night stay in Hawaii, an extraordinary weekend in Raleigh, NC for 6, and a luxurious escape to Gurney’s Montauk Yacht Club. With a long tradition of supporting culinary education, the James Beard Foundation also announced the re-

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Chefcetera, from page 20 translucent resin structure is suspended above the bar, casting a soft play of light and shadow through its intricate design, inspired by the shapes of traditional Japanese scaffolding. Featuring traditional and banquette-style seating for 34 in the main dining area, 14 bar seats, and one tucked-away hightop table for four, the atmosphere created for guests is clean, warm and sophisticated. Lewis has quickly become one of Connecticut’s most celebrated chefs. “We are focused on serving the freshest possible items to our guests at both restaurants,” Lewis noted. The Cottage, based in Westport, CT, was recognized with an “Excellent” review in the New York Times, after only being open for four months, commending Lewis’ sophisticated menu in a cozy setting. He first received national recognition as the opening Executive Chef of actor Richard Gere’s The Bedford

Post Inn, There, he acquired national acclaim including Esquire Magazine’s “Best New Restaurant” list in 2009, and an “Excellent” review in the New York Times for his thoughtful and consciously sourced cuisine. Lewis has had the honor of being invited to cook three dinners at the historic James Beard House in New York City, most recently in January 2017 on behalf of The Cottage. He has made appearances on “The Martha Stewart Show” and “TODAY.” “My vision with OKO is to offer a very accessible, fun menu for our guests of seasonally driven, Japanese-inspired cuisine that is meant to be shared, encouraging the sampling of several styles of Japanese cuisine,” Lewis concluded. “Our open kitchen concept will allow guests to be educated on Japanese cooking methods, all while enjoying the experience in a relaxed, fun environment.”

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Stevens, from page 4 Springs Resort and Restaurant Latour. After graduating with a degree in Commercial Recreation & Hotel Management from East Stroudsburg University, Aishling took a position with The Atlantic Club, but found the mostly office job wasn’t a fit. Looking for some adventure, she headed off on a backpacking trip to Australia. The trip eventually turned into 11 years living and working in the country. There, she found herself more and more attracted to what was happening in the kitchen and committed to training to be a chef. Aishling spent her time in Noosa on Queensland’s Sunshine Coast. This resort destination was well known for its dining scene and offered her the opportunity to get to know the local farmers and fishermen supplying the restaurants, which she has continued to do throughout her career. She later moved to the U.K. for a year and worked as a sous chef at The Walpole Arms, a Michelin Bib Gourmand farm-to-table country pub. The restaurant was owned by a farmer and hunter who would bring the game back to the restaurant. She reveled in working with such fresh products. Planning to return to Australia, she stopped in the U.S. to visit family and though she wasn’t actively looking to work here, the Americana Hospitality Group offered her a job. There she oversaw more than 20 employees as she introduced new culinary philosophies to the team while also developing farm partnerships, catering and operational initiatives. For her work, Aishling was named an Edible New Jersey “Restaurant Local Hero” in 2014. Aishling joined the Crystal Springs team in 2017 as resort sous chef, overseeing Crystal Tavern and the seasonal outdoor Chef’s Garden. She was promoted to Executive Chef of the Resort in February 2018 and now runs the culinary operations including the kitchen at four-star Restaurant Latour.

ICE/Rockey, from page 6 many places and I’ve been exposed to really special and unique things to be able to teach the world about spirits and cocktail management.” The always visionary Zagor saw the connection between Rockey and ICE’s students. So he was invited to design a totally new curriculum based on his own beverage knowledge and experience in the industry. “I sat down with the president of the school Rick Smilow and talked about what I’d want to teach and how I’d design it. It all happened to fall right in line with what they started writing for the curriculum more than a year ago. We all agreed it would be a program that would be targeted at working professionals and people in the food, beverage and hospitality niches.” Rockey has put together three different classes within the program and he’s writing each of the curricula from scratch. The first class is on the essentials of spirits and mixology. “It is in parallel with the fundamentals of service and wine,” he describes. “I say this because the class is not specifically for any particular person. Rather it’s designed to provide a foundation and a vocabulary such that anybody in our industry (and even those who are outside our industry) can understand.” He further explains how bartenders are proficient when it comes to cocktails, spirits and bartending, but are limited in their knowledge of wine. The second course is all about the fundamental understanding of beverages in general – on a tasting level and on an application level. For the third course, Rockey created one solely on beverage program management. “I could argue that all three of these courses are extraordinarily unique, but what I will say is that this is head and shoulders above all of them in terms of uniqueness. According to Rockey there are many head sommeliers, bartenders, and more moving into management as

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HUB, from page 38 the next natural step. However, they don’t have the right skill set to be a phenomenal beverage manger.” “We have such incredible wine and spirits education out there,” Rockey admits. “But there is nothing on the planet that I am aware of that teaches people how to be great beverage managers. For me, this course is absolutely crucial.” That’s why ICE has priced the program just right, making it affordable for individuals looking to expand their knowledge and careers. Students in the program will receive 16 classes over the course of eight weeks – two classes per week. Each class is offered in the late morning on Tuesdays and Thursdays for three hours. “The first half of each class will be spent on lecture and theory, while the second half will be spent on tastings and practical technique demonstrations and workshops,” Rockey explained. All three programs will also have dedicated trips to getting people into the areas of study. For cocktails, students will be given demonstrations in a trend-setting and progressive cocktail bar in NYC, while the wine section will have students going to an urban winery to look and talk about the fermentation and bottling process of wine, as well as the wine making process in general. For the management course, students will visit a phenomenal operator for a hands-on experience. Once again, ICE is doing what it does best: listening to the needs of the professional restaurant and hospitality community. Then bring in the best and the brightest: Eamon Rockey to help individuals further their careers and knowledge and ensure a flow of qualified professionals to keep the industry on top of its game in maximizing customer experience.

Thieves pay close attention to the routines of workers, so it’s important to frequently change how the restaurant does sensitive tasks such as banking and other cash handling activities. In this case, not having a routine is a positive thing. • Physical inventories: Either hire an outside company to perform physical inventories regularly or perform them in-house. If thieves see you physically counting merchandise, they are less likely to steal it. • Data security: Identity theft is a growing trend in restaurants. Thieves can place credit card skimming devices on point-of-sale (POS) terminals and collect a customer’s credit card information when the card is swiped by an employee. Employees that handle customer credit cards should be trained to detect any abnormal devices in and around POS terminals. • Never opening or closing alone: Make sure there is always more than one person opening or closing the restaurant. Before closing, check bathrooms and other areas where a person could hide to ensure thieves aren’t staying behind after hours. • CCTV: Install a closed circuit television (CCTV) system that is easily visible for both employees and customers. If thieves know they’re being watched, they are unlikely to steal from the restaurant. Make sure the video equipment is locked safely in a room at all times.

For more information on The Institute of Culinary Education, visit their website at www.ice.edu.

For more information on HUB, please visit www.hubinternational. com.

Don’t Take Anything for Granted It doesn’t matter if your restaurant is big or small—thieves will take advantage if you have lax security measures. In addition to these various security measures, training employees on how to spot potential thieves will go a long way to maintaining a successful restaurant.

Faith Hope Consolo, from page 88 Founded by Angel Morenoin in 1991, this vegan haven in the East Village serves all organic, all vegan, kosher verified, and extensive live food options, plus a fully stocked bar, nightly entertainment, and occasional educational seminars and events. Dirt Candy 86 Allen St. between Grand and Broome Sts., (212) 228 -7732 Canadian chef and owner Amanda Cohen went all tasting menu last year at her Lower East Side restaurant with no tipping allowed. The original Dirt Candy garnered Michelin Guide recognition five years in a row and received two stars from the New York Times.

There’s a wide menu of vegan eats at this friendly spot. Founded on the Upper West Side, the success lead to a second location opening in Union Square in 2013. The restaurant is named after the simple idea that peace begins on your plate. Urban Vegan Kitchen 41 Carmine St., (646)438-9939 The site of a former Blossom on Carmine location, this part restau-

rant, part lounge is a higher-end concept offering vegan fare and a nice selection of mocktails and cocktails. The VSPOT 12 St Marks Place, (212) 254-3693 Established in 2006, this vegan Latin-inspired café includes everything from quesadillas to nachos, burritos and of course tacos.

The rise of the health food craze has given way to a proliferation of vegetable-forward restaurants for all to enjoy regardless if you do not eat meat, fish, poultry or by-products of animals. With vegan and vegetarian food being all the rage, this shift toward plant-based eating is here to stay and our great City of New York of course offers the best options for greens, roots, shoots and more. Happy Dining!

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Hangawi 12 East 32nd St., (212) 213- 0077 Take off your shoes (it’s mandatory), grab a surprisingly comfortable cushioned seat on the floor, and forget about all the meat this Korean vegan restaurant serving healthy, light dishes. Ladybird 111 East 7th St., (917) 261-5524 This modern East Village tapas spot (relocated to 7th St.) embraces vegetarian eating with creative, globally accented fare, plus cocktails. Little Beet Table 333 Park Ave. South, (212)466-3330 This full-service sister restaurant of The Little Beet is based on the same model of seasonal, wholesome, ingredient-driven food. Specializing in lighter, greener, healthier fare, this veg-destination has been offering a dining experience since 2014. Peacefood Cafe 460 Amsterdam Ave. @ 82nd St. (212)362-2266 41 East 11th St. @ University Place, (212)979-2288

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September 2018 • Total Food Service • www.totalfood.com • 107

Food Waste Solution, from page 10 the trash or on tables after guests have gone? Would putting napkin holders on the tables or providing some with their order prevent guests from grabbing too many? Planning for Reduction and Disposal There’s a saying that every little bit helps. That said, some changes have a bigger effect than others. Different restaurants have different circumstances and set ups, but generally speaking look for ways to cut back on waste that will have the greatest impact. Offering a recycling bin alongside a garbage can is a start, and something you certainly should consider, but limiting the amount of waste is ultimately more beneficial. (By all means, do both!) In the same vein, be cautious of acting too rashly without considering the ramifications of those decisions. Banning straws recently became a hot topic, but consumers were also quick to note that some establishments are replacing straws with plastic lids, which some would argue defeats the purpose. Yet other people question if this is fair to those with disabilities that require straws. Whether or not those detractors should alter the course of this movement is up for debate, but the takeaway is to examine your options from multiple perspectives, even – and at times, especially – when something is trending. Don’t allow yourself or your staff to become caught up in the waste reduction endeavor that it comes at the expense of your restaurant’s atmosphere or the customer experience. There are waste reduction options for restaurants of every style. Alas, some waste can’t be prevented. However, that doesn’t mean it needs to go into the trashcan. Forge strategic alliances with local organizations or farms. Food still appropriate for human consumption can go to organizations helping others. (Yes,

even prepared foods. Check out the Bill Emerson Good Samaritan Food Donation Act.) Even scraps and trimmings can be utilized by your local farmers feeding livestock. Many organizations or farms would be happy to pick these items up, minimizing or eliminating the inconvenience to you. Good for the environment, good for community relations. And guess what? This is also trackable! Whether it’s by hand or, better yet, using software, your business can track these donations. When it comes to single use items, some restaurants simply cannot do without. That is understandable, but be aware that there are still many options to choose from that have dra-

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matically different environmental repercussions. Particularly if it’s been awhile since you researched suppliers, you may be surprised what is out there. Ideally, your supplier sources ethically. There are several certifications that would demonstrate this quality, including from the Program for the Endorsement of Forest Certification, Sustainable Forestry Initiative, and Forest Stewardship Council. Other Considerations No one can control human behavior, so make your plan easy for everyone to follow. Internally, that means clearly and explicitly communicating all procedural changes, or in some cases reminding staff of existing pro-

cedures, to ensure your systems are followed. Ideally, staff members have been involved in the process of making these changes and have alerted you to their concerns earlier in the process, but nonetheless, hear out any concerns and address them head on. Where guests are concerned, communication is also important. Clear signage is essential, particularly for regulars. Staff should also be trained on how to address any questions regarding changes that guests may notice. In some cases, a quick, scripted explanation or question should be implemented so your staff can quickly and easily convey changes. Establishments with a mix of eat-in or carry-out customers may switch to reusable dishware while still maintaining ample single-use stock, in which case customers will need to be asked which they require when they order. Convenience is important to the guest experience, and that should not be underestimated. Examine where your waste receptacles are, and if they are easy to spot and access while seated or exiting your business. If not, customers may be more apt to carry items with them only to litter later. Once you’ve implemented your plan, let your patrons know what you are doing for the environment and for their community. Nearly three fourths of diners say they care about food waste, so let them know your establishment also cares. Patrons may be more understanding of temporary hiccups during transition if they understand why these changes are being made. This is a big undertaking, but it’s one that is hugely beneficial to both your bottom line and the environment, and thus the community. If you are considering embarking on this adventure, congratulations! It’s a mark of a responsible leader with a mind towards longevity.

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North Fork, from page 8 has evolved into pizzas, salads and enchiladas. As restaurants compete for customers, they are willing to pay for quality. So it’s chefs who keep Crescent thriving.” One such chef is Noah Schwartz of Noah’s in Greenport, NY. The North Fork restaurant was established in 2010 and focuses on offering the freshest seasonal ingredients from the Twin Forks of Eastern Long Island and around the world. “My cu-

linary experiences took me down a path of utilizing and sourcing local as much as possible,” he noted. As a native to Long Island, he grew up in Nassau County and then studied at the New England Culinary Institute up in Vermont. He then moved to Napa in California’s Sonoma Valley, where he worked with different chefs and actually had the opportunity to meet somebody who owned a local duck

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farm out in the Petaluma area. “So when I returned back to Long Island, I was excited to find a high quality local duck producer with Crescent,” he noted. “People know Long Island for ducks, so Crescent Duck was a perfect local fit for our menu.” Schwartz prepares his duck offerings on small plate presentations and sometimes as an entrée. “We have a small plate, which is sort of like a shared appetizer and have an

entrée with duck confit duck legs right now. For the entrée, it’s a Crescent Farm duck barbeque and it’s served over a smoked cheddar polenta. We make the barbeque sauce with pomegranate molasses and Chipotle peppers. It gives it sweet tart and spicy flavors, which compliments that rich, smoky polenta really well. That’s then finished with some very thinly sliced green onions for a little texture and color.” Chef Schwartz’s goal is to educate people with the sourcing of items on the Noah’s menu. “So I try to promote a location and/or a farmer’s name on items on our menu. Crescent Duck is at the top of that list and we are lucky enough to know most of the purveyors who bring meat and oysters. I’m on a first name basis with most of those guys. So it’s nice to live in a community where we have that kind of relationship with our suppliers.” “North Fork Authentic is an effort by farmers, vineyards, processors and the restaurant industry to showcase all this lovely region does,” Corwin continued. “It is only natural to band together with others from here to shout out to others what we do.” Peterson’s priority is to wrap the Crescent Duck story into the launch of North Fork Authentic. Utilizing the latest in technology, the group has established a web site www. northforkauthentic.com. “Our goal is to bring more awareness to the industry about what the region offers,” Peterson concluded.

Compliance Rules, from page 24 entities with 50 or more full-time equivalent employees to offer fulltime workers affordable, minimum value health coverage - or risk paying an Employer Shared Responsibility Penalty (ESRP). While the Individual Mandate penalty was reduced to zero effective January 1, 2019 - the Employer Mandate remains the law of the land. Businesses continue to be responsible for offering full-time workers affordable, minimum value health coverage - or risk paying a ESRP. Additionally, Employer Reporting under the ACA (filing Form 1094-C and issuing Form 1095-C to employees) also remains the law of the land. The IRS is enforcing both the Employer Mandate, and the Employer Reporting requirements - sending penalty letters for both the 2015 and 2016 reporting years (2017 penalty letters are not far behind).

BelGioioso, from page 36 “The second half of 2018 is a perfect time for restaurants to review their payroll processes and double-check if they are following the latest rules,” added Mortimer. “Valiant has been servicing the hospitality market for more than 20 years and we pride ourselves on helping clients proactively manage the ever-changing compliance rules and regulations.” New (and current) legislation around tip credits, minimum wage and healthcare will always require a higher layer of reporting for restaurants to maintain compliance. The good news is there are tools and resources to help manage these complexities while helping to reduce costs and increase profitability. Businesses that are proactive with strong internal systems in place will be wellpositioned to navigate through the changing tides of human resource and payroll regulations.

States in search of the highest quality milk to begin his goal of making exceptional specialty cheeses. It was in Wisconsin, “America’s Dairyland”, that he found the dedicated farmers and abundant green pastures and corn fields that produce superior milk. Wisconsin milk was and still is simply unbeatable. In addition to his immediate family, Errico also brought with him two master cheesemakers, Mauro and Gianni. To these gentlemen, making cheese isn’t a job, it’s a calling. They carry with them a strict focus on quality and an unending passion for crafting flavorful cheeses using artisan methods. Mauro & Gianni remain part of the BelGioioso family today and work tirelessly to share their wisdom with each new generation of cheesemakers.    Together, Errico, Mauro & Gianni began by making cheeses familiar to Ameri-

can consumers such as Provolone, Parmesan and Romano. Soon, consumers wanted more; new cheeses, new flavors and new aromas. Over time, we introduced cheeses previously unknown in America. Mascarpone, CreamyGorg®, Italico® and American Grana® have now become favorites. Today, BelGioioso manufactures, ages, packages and ships over twenty-five varieties of specialty cheese with new cheeses continuously in development.   BelGioioso Cheese is a familyowned and operated company specializing in artisan Italian cheesemaking. Using natural ingredients and fresh, local Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty. www.belgioioso.com

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Saarinen, from page 18 list of tenants, including Guardian Life Insurance, software company iCIMS, and Jersey Central Power & Light, all staffed with employees eager to eat quality meals without straying far from their offices. A dynamic food and drink operation was indeed now sustainable at Bell Works, and Richard started to “think about what this building needed and who could do it.” Partnering with San Francisco chef Chad Spencer and Jeff Sytsma, it turns out, was the solution. Spencer (Gary Danko, Ame, Michael Mina) guides the menu of Jozu, where the Japanese dishes include spicy miso ramen and crispy rice hand rolls with scallop and lemon soy. He also oversees Bubz Deli, a nod to Chantelle’s Jewish roots, where worker bees can unwind with pastrami Reubens on rye focaccia. Pastry chef Sytsma (Bien Cuit, L’Atelier de Joël Robuchon, Loews Regency New York) whips up bagels and breads for Bubz and helms Honeybell Bakery, turning out the likes of tomato-bacon focaccia and strawberrybrown butter pound cake. Patrons can also make their way to Corbo & Sons for wood-fired Neapolitan pizzas, and custom green-and-grain bowls heaping with goods like warm brown rice and Dutch County Amish chicken at Broadfork, both spearheaded by Richard. To orchestrate this collaborative five-concept vision, RBC turned to New York design firm Nemaworkshop. Respecting Saarinen’s original plans was paramount to founder Anurag Nema. “We had studied photos of Bell Labs, but it’s only when you walk in that you are really wowed,” says Nema, “because you stand there and you see the scale of it and you understand the philosophy of Saarinen’s work. It’s an incredible building.” Instead of competing with the storied space, Nemaworkshop sought out simple materials to accentuate it, like tiles from Spain, marble from a quarry in Georgia, glass, and concrete, focusing on a neutral palette

of gray, white, and creamy eggshell. “We wanted it to be clean and bright, a blank canvas so the food would pop out, like when holding a bowl of ramen against marble,” says Chantelle. Adds Nema: “We emphasized lighting, bringing the outside in and creating a little courtyard feel.” Tulip-shaped pendants nod to Saarinen’s iconic furniture for Knoll, just as pieces from the Danish design brands Mater and & tradition bolster the restrained Scandinavian aesthetic. Guests might plop into a bright green banquette evocative of a tropical garden, or a stool at the 40-foot communal soaped-oak table with live plants running across the center. “There’s a social, convivial vibe. People that don’t even have offices come here and hang out,” points out Chantelle, noting that plentiful outlets easily allow the space to double as a work zone. “It’s almost like you’re in natural light, enclosed in greenery, which creates a sense of privacy,” she adds. Straight lines complement the building’s grid-like design, but Bell Market is also enlivened by textural details. Voluptuous made-in-Italy Acunto Napoli pizza ovens at Corbo & Sons, the Japanese pottery that adorns Jozu, and the bagel dowels on display at Bubz, for example, all inject the sinuous space with distinctive bursts of personality. Among the numerous plans for Bell Works down the pipeline are a hotel, a Waldorf school, and a slew of retail outlets, and as it continues to evolve into a cultural and civic hub, the RBC team is also eager to make Bell Market a showcase for Garden State purveyors especially, says Chantelle, as more people “are realizing how awesome Jersey agriculture is.” One person who is particularly thrilled about Bell Market’s arrival is Rich’s father. In a fortuitous twist, during the 1980s the now-retired signmaker and engraver worked at Bell Labs.

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Bobrow, from page 16 (Mocktail Version) Ingredients: Roasted Cranberry and Orange Juice with seltzer and Angostura Bitters Preparation: 1. Roast the cranberries and at least five pounds of oranges (halved) with Angostura Bitters in a 400-degree oven for ½ hour, turn down to 250 and roast for another 1-2 hours or until well melted, cool and juice 2. The mocktail: Add the roasted cranberry and orange juice to Collins glasses with ice- top with grapefruit seltzer and dot with Angostura Bitters to finish “What About The Numbers?” (Cocktail) Ingredients: • 2-4 tablespoons cranberry sauce- sweetened • 1 tablespoon white balsamic vinegar • ½ oz. freshly squeezed lemon juice-strained • 3 oz. Bourbon Whiskey – for this cocktail I used Barrell Bourbon, but a fine Rye Whiskey can substitute very nicely in a pinch Preparation: 1. to a cocktail mixing glass filled ¾ with ice 2. add: cranberry sauce 3. white balsamic vinegar 4. freshly squeezed lemon 5. and the Bourbon Whiskey 6. Stir to combine 7. Strain into rocks glasses with one large cube of ice in each 8. Orange zest- always cut with a knife instead of using a peeler

“The Big Pay-Back” Ingredients:

Sampson, from page 84 • •

•

1 tablespoon cranberry sauce-sweetened 3 oz. freshly squeezed/Roasted Pineapple Juice (prep: Roast pineapple slices for an hour at 400 degrees-or grilled until charred- dot with Angostura before roasting or grilling-let cool and then juice 3 oz. uncolored, unsweetened and absolutely non-manipulated rum–I used Foursquare Coconut Water Ice – yup. Make ice from coconut waterit’s pure and delicious! Angostura Bitters

Preparation: 1. To a Boston Shaker filled ¾ with bar ice: 2. add: 3. cranberry sauce 4. roasted/grilled pineapple juice 5. rum 6. Cap and shake hard for 30 seconds 7. Fill two Collins glasses with coconut water ice 8. Strain the rum punch over the top and dot with more Angostura 9. It’s the Big Pay Back! Pro Tip: When muddling any kind of fruit, use a large flat muddler for the task, don’t attempt to push too hard- you may crack the glass, forcing you to start over again. Also, if you are doing a fruit and herb muddle- add these fragile ingredients at the very end, just before building your cocktail to avoid any off-putting, vegetal flavors caused by over mudding the chlorophyll laden herbs. Don’t worry, it’s happened to all of us. I’ve ruined plenty of fine bourbon cocktails this way, by over muddling the mint. Don’t do it! Pro Tip 2: Mint Juleps - a Cau-

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tionary Tale A couple years ago I traveled from New Jersey to cover the horse-racing event known as the Kentucky Derby. It is my duty to report that the Mint Juleps served at this bastion of all things true and good were not the shining achievement of my drinking career. Far from, with black freezer burned and slimy mint competing with the cheap-lackluster whiskeyI’m not sure that the ice was made with water drawn from the purest well. You can do much better at making this cocktail yourself. The Mint Julep According To Myself, The Cocktail Whisperer Ingredients: • Fresh Kentucky Colonel Spearmint- well washed • Fresh ice • Some raw sugar, to taste really- you’ll know how much to use. And no, not white sugar- never that stuff called bar sugar either-it’s poison • 3 oz. Darned good Bourbon Whiskey- spend more than you have. It’s worth it. Preparation: 1. Muddle (lightly, to release the perfume) the mint and some raw sugar 2. Add a handful of ice 3. Add an ounce or two of bourbon 4. Stir 5. Add some more mint and muddle 6. Add some more ice and bourbon 7. And so, on 8. I use a sterling silver julep cup with a copper core 9. ‘Nuff said- you stop when it is frosty all over and it sticks to your hand 10. Garnish with a sprig of fresh spearmint 11. Serve

points to the problem that is facing supermarket and packaged food companies, and that is: “People don’t want to cook anymore.” He goes on to point out: “Americans have always eaten out. What has changed is the growth of restaurant meals eaten at home, and most recently, prepared-meal kits.” He reports: “According to the Bureau of Labor Statistics, food spending for meals prepared at home grew by less than 2% a year from 2013 to 2016 while spending on meals prepared elsewhere grew more than 20%. “Americans have spent roughly 13% of their income on food for years. But for 2016, the latest year for which U.S. data are available, they spent nearly 44% of those food dollars on food prepared away from home—a share just shy of the peak seen during the housing boom over a decade ago. As recently as 2013, that share was below 40%. …… “The Food Institute looked at expenditures in 2013 and found that millennial households spent 6.5% more a week than baby-boomer households on meals away from home despite having lower income overall. Baby boomers will spend less as they age if current demographic patterns hold. “But today’s 35-year-olds, who haven’t cooked much for themselves so far, will likely keep ordering as family demands squeeze their time and increase overall dollars spent.” Mr. Jakab concludes his observations as follows: “Supermarkets are fighting back by acting like restaurants with more prepared foods and in-store seating. Coupled with rising sales for fresh meat and vegetables, there is hope for some of them. For packaged-food brands, though, the challenge is deeper.” The next time you visit a supermarket, if you have the time, take a look at the expanded choice of not only entrees and breakfast items, but the choices and variety of ethnic dishes, microwave ready. There is a reason they are no longer called TV dinners.

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BHS/Weiss, from page 12 Records restaurant. The much talked about Hudson Yards eatery has garnered critical acclaim for both its front of the house and back of the house designs. The BHS/Weiss team collaborated with the well-known Jacobs Doland consulting firm and noted chef Ryan Hardy on the Manhattan restaurant. The West Side Manhattan project includes a pair of spectacular presentation kitchens and a groundbreaking two story walk-in box that were coordinated by the BHS/Weiss team. “We’ve built a terrific reputation for the work that we have done on behalf of consultants,” noted Jim Weiss, Executive Vice President of BHS/Weiss. “So it made sense that when those same consultants that we worked with on hospital and corporate projects had restaurant projects that we would get an opportunity to work

with them,” Weiss added. From the Rainbow Room to the Nomad, BHS/Weiss has been the dealer of choice. “Smart operators understand the value of what the consultant brings to the table. Part of that value added proposition is a dealer like BHS/Weiss that truly understands the needs of their customers and the design/build team executing the project,” Weiss explained. “Our experience and the team that we have built understand the building process. We know what it takes to run a project. From keeping it on schedule to tracking drawing and managing the subcontractors to get it installed and opened on time, we have lived it,” the veteran equipment and supply executive concluded. Project Manager Ramon Badia brings 15 years of hands-on experience to the BHS team. “For our

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team, it is all about devotion and dedication. We work hand in hand with general contractors, superintendents, architects and kitchen consultants. They all have the same goal of getting the project completed on time. But each one has a different priority,” Badia explained. “Our BHS team has developed the ability to respond to those needs. For the GC, its all about the time lines, an architect is concerned with the right finishes and a consultant is focused on making sure we have the right piece of equipment and that it is delivered an installed on time,” Badia said. “Can’t say enough about our teamwork. In my cases it’s all about having really a committed assistant in Chris Whalen, who makes sure we get it done right consistently. It doesn’t matter whether it’s a large cafeteria in an office building or a

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niche restaurant, it’s all about paying attention to and exciting those details consistently. That’s what the BHS experience is all about for our customers,” Badia added. “We believe that we have the best project management team in New York State,” Gioa added. “We have a really talented group of experienced project team members. We have worked diligently to attract an influx of talented young blood that are working hard to learn how to respond to the needs of our customer base.” With a legacy of hard work developed through its years of upstate leadership now combined with cutting edge design expertise, BHS/Weiss is poised for continued growth in Metro New York City. To learn more about BHS, visit bhsfoodservicesolutions.com.

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White Coffee, from page 59 very different flavor profiles,” White explained, “So they look to us to create custom solutions and that’s what makes us unique.” White Coffee’s list of long-term customers includes hotels, caterers and corporate dining and healthcare facilities. A key to White Coffee’s receipt for success has been its ability to shop the world for its customer base. They have been a pioneer in specialty coffee for 40 years, selling single-origin premium coffee brands long before third-wave coffee shops made those trendy. White Coffee’s Ethiopia Yargacheffe, for instance, represents the finest Ethiopian coffee. Sourced from the mountains of southeastern Ethiopia, it possesses unique sweetness and fruitiness with floral flavors and winey characteristics with a light, smooth body. Its Brazil Bourbon Santos, one of the finest coffees grown in Brazil, comes from the Bourbon variety of

coffee tree and has a sweet flavor with medium acidity and strong aroma. White Coffee has also entered into partnerships with major brands to create licensed coffee and hot chocolate products that combine the White Coffee product quality with the name recognition of brands like Kahlua, Entenmann’s and Jim Beam. “Those partnerships also offer retailers the opportunity to benefit by an association in the consumer’s mind between coffee and something else that they already feel good about,” White said. “We understand the importance of creative and thematic packaging,” he added. In 2017, White Coffee Corporation was recognized as one of the top licensees in the world by License! Global Magazine, the premier publication in the licensing industry. White’s ability to innovate in retail space enables the company to bring on-going exclusive solutions to its foodservice customer base.

118 • September 2018 • Total Food Service • www.totalfood.com

NEWS SHOWS HX: The Hotel Experience To Bring Creative Agenda of F&B Strategies To Javits

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VITS CONVENTION CENTER “Attending HX 2018 is the best in-

vestment you can make in your hospitality business,” said Phil Robinson, SVP Group Show Director. “Whether you are a hotel owner, operator or departmental director, HX’s exhibit resources, education and networking will leave you well positioned to take advantage of where the industry and guest experience are headed,” Robinson added. This year’s show features many new and fresh changes. The show will debut a new HX: The Marketplace. It will bring buyers and sellers together and feature some 300 exhibitors. On-Stage F&B will highlight some 30 plus educational sessions on the trade floor. HX show manager Robinson has teamed with the New York City Hospitality Alliance’s Andrew Rigie, to create a fast paced lineup of educational seminars. They will include a ShowSunday( 10:00 AM - 10:45 AM) that will focus on Going Green in 2018: Panelist will include Brice Jones of the Freehold Brooklyn, Diner/NYC’s Elizabeth Murray, The Loveage’s Tarajia Morrell, From plastic straw bans to composting mandates, sustainable practices are driven by chefs, restaurateurs and

www.thehotelexperience.com

regulators. Attendees will learn how to lead your services restaurant’s operations into a sustainable future and navigate your way to regulatory compliance. The Future of Restaurants in Hotels will be the focus on Sunday, CO-LOCATED WITH: November 11th from 11:00 AM - 11:45 AM. Cobi Levi, Principal of Act 2 Hospitality Group, will join Lana Trevisan of Two Roads Hospitality to discuss What do chefs and restaurateurs need to know about landing a highly sought after hotel deal? This panel will discuss the risks and benefits restaurateurs face when running a standalone restaurant vs. operating under a management agreement in a hotel. On Sunday, November 11th from 1:00 PM - 1:45 PM, a session will spotlight How to Craft a Cocktail Menu. Speakers will include Dave Oz of Bathtub Gin and The 18th Room and Good Ice Marketing’s Karl Franz. The panel of experts discuss how bars, hotels and restaurants should go about crafting an interesting cocktail menu that stands out, including developing beer and wine lists, and non-alcoholic options. The Office of Nightlife in the City that Never Sleeps will be hosted by Ariel Palitz. The Senior Executive Director Office of Nightlife, Mayor’s Of-

fice of Media and Entertainment will make her show debut on Sunday from 4:00 PM - 4:45 PM. Earlier this year, New York City established an Office of Nightlife in city government and hired its first “Nightlife Mayor.” Learn how this office is promoting an economically and culturally vibrant nightlife industry that balances industry and community issues, while keeping New York the City that Never Sleeps. Social media will be discussed with How Reporters Cover Stories and How to Pitch the Press scheduled for Monday, November 12, 2018: 10:00 AM - 10:45 AM. Noted writer Andrea Strong and Assante Public Relations’ Marie Assante will delve into the mind of reporters who cover the hospitality industry. Gain insights into the stories they write and learn techniques to pitch the press. There will also be a Monday session (1:00 PM - 1:45 PM) on How can the City of New York help you open a restaurant? Learn tips and the best practices for opening a New York City restaurant directly from government representatives. Find out how to streamline the permitting and licensing process to get opened faster and learn about small business loan

opportunities. Whether you’re a first time restaurateur or an experienced pro, this is a discussion you don’t want to miss. One of 2018’s most talked about panels returns again for this year’s event. TFS co-publisher Fred Klashman will moderate What’s Cooking for 2019. Scheduled for Monday (2:00 PM - 2:45 PM), the panel will feature Gennaro Pecchia of AOS by SOSA, author Karen Stabiner and The Institute of Culinary Education’s Steve Zagor. Fast casual restaurants and house made condiments were some of the trends in 2018. Now it’s your chance to get the inside scoop from this panel of experts who will reveal their predictions for restaurant trends in 2019. Finally, Fox Rothschild’s Carolyn Richmond will moderate a Monday session on Hiring, Retaining and Creating Company Culture. In today’s competitive restaurant scene and tight labor market hiring and retaining talent is key to success. This panel will talk about how a company’s employment policies and culture can lead to success or failure, employee satisfaction and great customer experiences. HX, a community for hotel and restaurant professionals, offers unparalleled access to market leading operators and suppliers, who are committed to sharing education, solutions, creativity and innovation in order to deliver an extraordinary guest experience and improved community profitability.

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