January 2022 - Total Food Service by Total Food Service

NEWS

CHARITY

CHEF BURKE SET TO LEAD THREE STATE BENEFIT TO COME TO AID OF WESTERN KENTUCKY’S RESTAURANT INDUSTRY

or those who know him in Metro New York, the idea that Chef David Burke would step to the plate to help those in a time of need, simply comes as no surprise. From Hurricane Sandy Relief in New York to his yearly support of New Jersey’s Table to Table initiatives, his answer is always yes. Once again, Burke and his team are set to help rebuild the lives of those impacted by the tornadoes that ravaged Western Kentucky last month. The world renowned chef / restaurateur will orchestrate simultaneous Kentucky-themed dinners benefitting the Team Western Kentucky Relief Fund on Thursday, January 13 at

Chef David Burke

nine of his restaurants in New Jersey, New York and North Carolina. The three-course $150 per person meal will showcase Kentucky’s most famous export, bourbon–courtesy of Woodford Reserve Distillery–and one of the state’s newest, Bluegrass F1 Wagyu beef. Exclusive to Burke, the small batch-raised, Kentucky grasses-andgrains-fed full-blooded Wagyu and Black Angus hybrid meat will make its official national debut at the Dinners for Kentucky’s Recovery by David Burke. So, attendees will not only be contributing to the futures of the tornado victims but will be among the first globally to experience what Burke unequivocally states is the best beef he ever has tasted. The beef and bourbon dinners are the first multilocation, single beneficiary charitable initiative in Burke’s long history of assisting important life-enhancing causes, such as the Team Western Kentucky Relief Fund. which was established by Kentucky Governor Andy Beshear to aid tornado victims. They will commence with a Woodford Reserve bourbon-based cocktail reception, at which Kentucky-associated libations as mint juleps and bourbon balls will mingle

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“We’re embracing the people of Kentucky, where our Bluegrass F1 Wagyu beef partners are located. They’ve got family members who have been severely affected by the tornados; it’s our honor, duty and pleasure to do what we can to help,” — David Burke

with passed canapes, Bluegrass F1 Wagyu-centric savories among them. Highlights of the seated dinner– paired with wines, including Burke’s new Red Horse label, a proprietary Cabernet, Carménère, Sirah, Malbec blend–will encompass the likes of Burke’s signature lobster dumplings and clothesline maple pepper bacon dry-aged Bluegrass F1 Wagyu steak and chocolate bourbon bread pudding. “Taking care of people during a crisis is what we do in the hospitality industry; it’s the right thing to do. My organization did it in New York and New Jersey after Hurricane Sandy

and during the pandemic. Now we’re embracing the people of Kentucky, where our Bluegrass F1 Wagyu beef partners are located. They’ve got family members who have been severely affected by the tornados; it’s our honor, duty and pleasure to do what we can to help,” stated Burke. “It’s been humbling to see the many people around the United States who have reached out to help those impacted by these devastating tornadoes,” Woodford Reserve Master Distiller Chris Morris said. “We are honored to partner with Chef

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January 2022 • Total Food Service • www.totalfood.com • 3

NEWS

NEW OPENINGS

POP STAR GOMEZ DRIVES SERENDIPITY3 GROWTH WITH ATLANTIC CITY DEAL

cean Casino Resort announced last month, the addition of the legendary New York City restaurant, Serendipity3. Debuting Spring 2022, Serendipity3, home of the world famous Frrrozen Hot Chocolate, will offer a one-of-a-kind dining experience transporting Ocean’s guests into a fantasy world filled with great food and dream-sized desserts. The 8,000-square-foot restaurant and adjacent ice cream parlor will feature a whimsical interior with a modern twist and a nod to Serendipity3’s iconic history. “We are excited to welcome this one-of-a-kind eatery to the Ocean restaurant portfolio,” said Warren Richards, Senior Vice President of Food & Beverage for Ocean Casino Resort. “Located just steps from the energy of Ovation Hall, the addition of Serendipity3 will present our guests with the chance to create memories with each bite in a playful environment that is unique to Atlantic City.” Established in 1954, Serendipity3 has been a New York City institution for over six decades, attracting millions of patrons since its inception. The restaurant has been the scene of several films, including the 2001 romantic comedy, Serendipity. Serendipity3 has a well-known celebrity following that includes Cher, Jackie O, Beyonce and JayZ, Kim Kardashian, and newly minted partner and investor, Selena Gomez. “I am thrilled that we

“Many new guests will be able to visit and discover what we all love so much about the original New York location.” — Selena Gomez will be expanding and opening a Serendipity3 location in the Ocean Casino Resort in Atlantic City,” said Selena Gomez, Serendipity partner. “Many new guests will be able to visit and discover what we all love so much about the original New York location.” As only the third location outside of NYC, Serendipity3 at Ocean will offer brunch, dinner and late night eats daily. The menu highlights delectable savory creations that tap into nostalgic cravings like the footlong hot dogs, over the top burgers, pastas, and sandwiches. Unique desserts feature ornate sundaes, pies,

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cakes and floats, all served with a touch of whimsy, including imaginative sweets such as the Selena Gomez inspired Selena Sundae. Gomez entry into the restaurant business came as the result of a social media push to support a newly released song. Gomez teamed up with Korean pop group Blackpink to release the chart-topping hit “Ice Cream,” but there was so much more that went into the collaboration. In the months leading up to the song’s premiere, Gomez thought there was no better way to celebrate than with a new ice cream flavor inspired by the single. This was how Serendipity’s

Cookies and Cream Remix featuring pink vanilla ice cream and thick black fudge swirls with cream-filled cookie pieces came to life. That connection would turn into an investment in the company. The announcement comes on the heels of Ocean revealing the opening of the new Hawaiian-inspired casual eatery, Makai, along with Nola’s Bar & Lounge, an all-new nightlife and live music venue. Ocean recently announced a resort reinvestment of more than $75 million over the next year, featuring the highly anticipated addition of more than 460 guest rooms and suites. This follows Ocean’s 2021 property improvements, including a redesigned casino floor with new high limit experiences. The resort spans over 20 beachfront acres on the world-famous Atlantic City Boardwalk, Ocean Casino Resort,, features 1,399 guest rooms and suites; 135,000 square feet of gaming entertainment; 1,720 slot machines; 108 gaming tables; 160,000 square feet of meeting and convention space; 90,000 square feet of unique outdoor space; 4 upscale dining restaurants; 11 casual dining options; a 40,000 square foot spa; 6 signature day and nightlife experiences; and a 4,500seat concert venue. Ocean is home to the world’s largest Top Golf Swing Suite and offers both landbased sports wagering and online gaming within the state of New Jersey through its real-money gaming sites.

January 2022 • Total Food Service • www.totalfood.com • 5

NEWS

CATERING

SMITH TABBED TO CULINARY DIRECTOR POST AT NYC’S GREAT PERFORMANCES

reat Performances, one of New York’s City’s premier catering, events and hospitality companies, announced last month the appointment of Andrew Smith, the former executive chef at Riverpark, the city’s forward thinking dining concept and multifaceted event venue, to the position of the company’s culinary director. In his new role at Great Performances (GP), known for its commitment to transparent local sourcing, seasonal ingredients and innovative presentations, Smith will oversee menu development for GP’s catering, venue and corporate dining operations; research and development; the production team; and tastings. “Andrew’s decade-long experience at Riverpark makes it seem he was fated to join us, because the case can be made it is a mini version of GP, incorporating events, a café and corporate dining. in addition to the upscale a la carte, said Liz Neumark Great Performances founder. “As we move out of the pandemic doldrums into a reinvigorated business climate, Andrew’s expertise will help us take full advantage of new opportunities, while assuring our core product, food, continues

to excel. Smith is looking forward to bringing more of a restaurant fine dining ethos to the fore at GP and to tightening the relationship between the resources of its organic Katchkie Farm, the country’s only agricultural enterprise owned and operated by a catering concern. He wants to assure ingredients grown there figure more prominently on plates. He will also explore new ways to approach GP’s signature focus on seasonality, noting he is fervent about cooking in the season. And, given his passion for pickling (something he shares with Neumark), Smith intends to integrate more of it into Chef Andrew Smith GP’s food production flow to make pickled produce respect,” said Smith. “That means readily available as vibrantsticking to two to three main ingrely flavored, unexpected accents dients on a plate, which may involve to dishes. multiple interpretations of one of Overall “simple elegance” is how them.” Smith describes the approach to Smith joins GP as it continues to food that will guide his culinary recover from the Covid-19 pandemleadership of GP. “It’s all about treatic. The company logged a record ing our top-quality ingredients with wedding season, with that market segment looking very strong for 2022 and is seeing a brisk pick-up in corporate events. The demand for on-site corporate dining is also increasing as more companies require their employees to return to the office. And the reopening of the venues, such as the Brooklyn Museum and Jazz at Lincoln Center, in which operate GP operates restaurants has

“As we move out of the pandemic doldrums into a reinvigorated business climate, Andrew’s expertise will help us take full advantage of new opportunities, while assuring our core product, food, continues to excel.” — Liz Neumark 6 • January 2022 • Total Food Service • www.totalfood.com

signaled the return of that business, while the Nov. 14 reopening of Manhattan’s Wollman Rink marked the debut of the 118-seat Wollman Café as a GP-run establishment. Prior to his ten-year run at Riverpark, where he started as executive sous chef in 2010, Smith served two years as sous chef for Marco Canora at the now shuttered Michelin-starred Insieme. He also honed his skills in such high-profile New York City kitchens as those of Eric Ripert’s Le Bernardin and Del Posto, when Mark Ladner was top toque. Great Performances was founded as a waitress staffing agency with the goal of offering a flexible source of income for women in the arts. The company plans, staffs and caters events for clients of all sorts and celebrations of all sizes. From small, intimate gatherings to large, elaborate productions, we bring professionalism, skill and care to each client project. In 2021, it moved into a spectacular new Bronx facility. GP’s capabilities includes full-service, catering, beverage service, service staffing, venue selection, design and special event production. In addition, to catering, Great Performances operates cafés, restaurants, concessions and amenity programs for nonprofit and corporate institutions. To learn more, visit their website at https:// www.greatperformances.com/.

January 2022 • Total Food Service • www.totalfood.com • 7

NEWS

NEW OPENINGS

CATCH TRIO DEBUTS NEW ASPEN OUTPOST

ate last month, the power team behind Catch Hospitality Group (CHG), Tilman J. Fertitta, Mark Birnbaum, and Eugene Remm officially opened the doors to their newest CATCH STEAK location, in the heart of the popular ski town, Aspen, Colorado. Known for its successful seafood & steak centric restaurants, with locations in New York, Los Angeles, and Las Vegas, the Aspen opening marks the most recent expansion of the CATCH brand. “Catch Steak Aspen is our fifth location in the nation and unlike any other,” said Tilman Fertitta, Catch Hospitality Group partner. “Catch is known for its elevated atmosphere and superior dining experience, but this restaurant is a must see. The mountain view paired with its unrivaled menu, locals and travelers from around the world will want to experience this.” The 10,000 square foot venue, designed by the famed Rockwell Group, is the former Aspen Kitchen space located in the heart of town and steps from Aspen Mountain Gondola and adjacent to premium retail including Dior, Gucci, Moncler and the beloved Kemosabe. The menu features a curated collection of the world’s best steak cuts along with iconic, catch style dishes served in the streaming, shareable, energetic style of a Catch Hospitality Group restaurant. The property features a heated yearround rooftop dining terrace, main bar, dining room and private cellar event space, The Red Room, on the lower level with an antique twist. With an industrial-meets-nature aesthetic, the concept’s Meatpacking NYC roots are complemented by natural

and reclaimed wood accents, a nod to the surroundings and Aspen’s innate energy -- where access to nature and a celebration of the outdoors is central to daily life. As it is customary at CATCH locations, guests traverse through an immersive entranceway which features CATCH STEAK’s signature red logo behind a wall of greenery and a custom red and amber stone mosaic floor, evocative of plaid blankets and winter coats seen throughout the ski town. “Aspen has become a second home and a community that means a great deal to me and my family. Opening CATCH STEAK in this market feels like the perfect match to our fresh take on a classic steakhouse. We’re so excited to be open now and give people something new to try,” said Mark Birnbaum, one of three Catch Hospitality Group partners. Executive Chef Ryan Brooks, under the direction of Corporate Chef Michael Vignola and Culinary Director John Beatty, has tailored a menu with a focus on quality and a somethingfor-everyone appeal, where hand-selected steaks are sourced from limited allocation, super-premium farms and prefectures in the US and abroad.

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The steak program focuses on smaller, elevated portions ranging from Prime, Dry-Aged, American Wagyu, as well as large format items such as a 40 oz. Prime Tomahawk and a Japanese Wagyu Trio Flight (including renowned ‘Snow Beef’ from Hokkaido prefecture) and official Japanese Kobe varietals such as “True” A5 Kobe Beef. Signature dishes include an 8 oz. Truffle Butter Filet dressed ‘Catch Steak Style’, a 28-day dry-aged 6 oz. Prime Rib Cap, and an 8 oz. Soy Caramel Glazed Snake River NY Strip American Wagyu steak -- all which can be accessorized with homemade sauces such as soy caramel, chili butter and more. “We’re very excited to expand and bring this brand, as well as our special CATCH STEAK team, to one of our favorite markets,” said Eugene Remm, one of three Catch Hospitality Group partners. Meeting a wide variety of preferences, CATCH STEAK ASPEN offers a thoughtful selection of non-steak, vegetarian and vegan options, including a Vegetarian Chicken Parm with a plant-based cutlet and old school red sauce, Wild Dover Sole with a lemoncaper emulsion and a Spicy Gigli with Aged Pecorino. Signature Classics, Raw and Rolled options round out the menu with must-try dishes including Crispy Potato Croquettes with Creme Fraiche & Osetra Caviar; Bluefin Tuna Tartare with Calabrian Chile, Cured Egg Yolk & Carta de Musica Chip; and the infamous Catch Roll - an homage to the OG Catch concept- torched tableside with Crab, Salmon & MisoHoney.

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Morgan Tucker Francine Cohen Editorial Interns Hank Bedingfield Alycia June Cahn Claudia Giunta Brian O’Regan Gabrielle Reagan Eva Karoun Scott Wyatt Semenuk Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Subscribe to the TFS YouTube channel Cover photo by Galdones Photography 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 2022 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

FULL BODIED STEMWARE

TABLETOP CONSULTING

DESIGN & BUILD

FOODSERVICE EQUIPMENT & SUPPLIES

JANITORIAL & PPE

PAPER & DISPOSABLES

“Arc Cardinal's Villeneuve by Daniel Boulud stands out as an example of the best of our industry working together. This collaboration has resulted in an elegant and durable stemware collection that is as pleasurable to drink from as it is to look at.”

www.singerequipment.com

Andrew Geoffrey Beres, Marketing Operations Specialist and Wine Lover, Singer Equipment Company

January 2022 • Total Food Service • www.totalfood.com • 9

PROVISIONS PREVIEWED

CLINK!

acilitating special moments for guests is part and parcel of hospitality. They don’t stop celebrating at the stroke of midnight on January 1st and, of course, neither do we. Singer Equipment Company is proud to help our customers fête their guests on all occasions, elevating the guest experience with innovative and unique products. Among these products is Villeneuve, a newly-released stemware collection from Arc Cardinal’s Chef and Sommelier series, designed in collaboration with Master Chef Daniel Boulud. It’s a special treat for us to see a long-standing customer’s

WITH LMT PROVISIONS

Stemware for Celebration

vision translated into crystal glass. Villeneuve by Daniel Boulud stands out as an example of the best of our industry working together. This collaboration has resulted in an elegant and durable stemware collection that is as pleasurable to drink from as it is to look at. Whether you’re searching for varietal-specific options, a single glass that will accommodate your full wine list, or anything in between, consider Villeneuve. The collection consists of five stems; two allpurpose glasses at 16 and 18 ounce capacities, a 21.5 ounce Burgundy glass, a 24.5 ounce Bordeaux glass, and a 9 oz sweet wine glass that is also perfect for apéritifs, digestifs, and cocktails. Cardinal’s 10.25 ounce Exaltation specialty flute is the ideal complement to Villeneuve for all things bubbly. These six vessels are a study in technology and

tradition. Each boasts hallmarks of fine crystal, including a sheer rim and curves that are elegantly sensuous. Unlike the paradigmatic crystal wine glass that shatters if you look at it too hard, Villeneuve offers 21st century durability. The collection is made of Cardinal’s proprietary crystal glass formulation, Krysta, which is extra strong and designed for lasting brilliance and clarity. I was fortunate to test drive Villeneuve at Chef Boulud’s Bar Boulud in New York City. I found this to be a collection that engages all five senses. Sight is perhaps the most obvious, but only the beginning. Krysta imbues Villeneuve with perfect acoustics. The clink of a toast will ring loud and true. The swirl of a glass reveals that Villeneuve’s zaftig curves are more than aesthetic. They offer additional space to aerate wine and unlock its aromatics. Villeneuve’s sheer rim is slightly tapered, capturing those aromatics in the glass, and engendering

Andrew Geoffrey Beres is the Marketing Operations Specialist for Singer Equipment Company, developing global marketing strategy and tactics for the enterprise. He holds a Master of Management in Hospitality from Cornell University, a Bachelor of Arts in French and Francophone Studies from Columbia University, and a lifelong love of restaurants and dining. Andrew is based in Manhattan and can be reached at aberes@ singerequipment.com.

smoother tactile, gustatory, and olfactory drinking experiences. There is a time and place for each of the options available, or certainly most of them, from the humblest tumbler to the finest crystal. The medium is the message. Villeneuve is made to show off and enhance a beautiful pour. Its refined looks reflect celebratory events of all kinds and are just as effective at elevating the everyday. See more of Villeneuve, and behind the scenes footage of the latest dinnerware from Cardinal, on our Instagram @singerequipmentco. As a wine-drinker, aesthete, and fine dining veteran and devotee, I am delighted to share this special collaboration with you, and I wish you many resounding clinks in 2022 and beyond. On behalf of the entire Singer Equipment family, Happy New Year. Whatever you’re pouring, whatever the stemware, we raise a glass to toast you. If you’re looking to add Villeneuve to your dining room or bar, or simply want to see some of the many Krysta options available, reach out to us at marketing @singerequipment.com.

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January 2022 • Total Food Service • www.totalfood.com • 11

REOPENING STRATEGIES

WITH LAURA CRAVEN

PROACTIVE TRAINING: AN INVESTMENT THAT PAYS OFF H appy New Year to all. Reflecting on the last two years, our industry has certainly faced our share of obstacles. But we also made advancements in certain processes and protocols that we can carry forward. Prior to the Pandemic cleaning for health was not on everyone’s mind. Staff would often react to what had to be done such as cleaning up a spill by mopping the floor or wiping up a messy counter. If we learned anything, it’s that reactive cleaning isn’t good enough. As an industry, we need to be proactive. We know that, yes, the right cleaning products are necessary, but it is our ability to train on the use of those products that will forge the new normal in cleanliness. With that in mind, I reached out to Bill McGarvey, Director of Training at Imperial Dade, who, in his own words, outlined just how our industry can incorporate training to protect the health and wellbeing of our staff, customers, and other stakeholders. “January marks my 20th year as a professional trainer on the distribution side of the cleaning industry,” Bill explained. “We believe that training is one of the key areas of value-added service we offer to our customers. We offer premium products to our customers, yet without adequate knowledge of the proper use, the benefits of those products may not be re-

“The more progressive organizations realize that it’s extremely difficult to get ahead of the game if you’re always playing catch-up.” — Bill McGarvey

alized. There are also mandatory training needs including Occupational Safety and Health Administration requirements, that we can provide our customers to ensure they are in compliance.” Our company’s approach has been to formalize the education process with Bill guiding much of the curriculum. “The Imperial Dade Cleaning Institute is an overarching umbrella for our training programs, an amalgamation of content previously created within many of our divisions nationwide, combined with new and/or updated content. We offer virtual and in person training

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sessions on dozens of topics. These range from cleaning for health, to floor care, to green cleaning. As we grow, we seek opportunities to expand upon any previously created offerings that can be added to augment our programs.” I wanted to get Bill’s thoughts on how the pandemic impacted that curriculum. “Early in the pandemic, we updated our Eat Safe Program to address the increased need for consultation and training in the areas of cleaning and disinfecting frequently touched surfaces. This included the front of house, back of house, and restrooms in a foodservice estab-

Laura Craven is the Vice President, Marketing & Communications at Imperial Dade. Laura oversees marketing and corporate communications for Imperial Dade, a national distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, internal and external communications, experiential marketing events, and media relations. Laura has been with the company for over 17 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

lishment,” he explained. “We conducted Train the Trainer sessions to empower our managers to present this information to our customers and train those staff members previously not responsible for cleaning. Our HyProtection Zone programs offer similar guidance for an array of facility types.” “Certainly, the pandemic has forced many operations to look at updating skills, knowledge and efficiencies. Some operations were and are more reactive in their approach to cleaning. However, I feel the more progressive organizations realize that it’s extremely difficult to get ahead of the game if you’re always playing catch-up. Emerging technologies are receiving more consideration, as operators deal with tightening labor markets,

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waringcommercialproducts.com

@waringcommercial

January 2022 • Total Food Service • www.totalfood.com • 13

FIORITO ON INSURANCE

HOSPITALITY BUSINESS WINTER WEATHER PREPAREDNESS & PROTECTION

hile still dealing with pandemic related challenges, this winter may bring an additional layer of unwelcomed obstacles and losses for the hospitality industry. According to the Insurance Information Institute (III), winter storms caused $1.1 billion in insured losses in 2020. In the first half of 2021, winter storms caused a record $15.1 billion in insured losses, almost totally due to the February 2021 winter storms that affected a large area of the United States. With the winter season officially upon us, it’s important for hospitality businesses to implement safety measures and examine their insurance coverage in advance to ensure they are adequately protected.

So, what can you do to minimize your risk and keep employees and customers safe this winter? Plan ahead. Ask yourself, what are my biggest risks and how can I mitigate them. You should pre-plan as much as possible to ensure continued uptime and safe conditions for all. Plan now for later • Winter weather hazards can cause property damage, mobile equipment or vehicle damage, business disruptions and other headaches for business owners. To minimize property losses and claims, follow this safety

checklist before the temps start to drop. • Take temporary precautions. Temporary heat can be brought into rooms that are particularly cold or at a greater risk for freezing. Temperature-sensing cables can be tied to interior sprinklers that set off an alarm when a certain temperature threshold is crossed. Additionally, extra pipe insulation can be added in high-risk areas for very little cost. • Annual inspections. Boilers and roofs should be inspected for potential defects and leaks at least annually, preferably just before the winter season and again after a major storm. • Maintain temps. To prevent frozen pipes, keep thermostats at 55°F or higher, even in vacant areas. This

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

includes empty stores in a strip mall, vacant apartments in a multi-family building or wings of a building that are unoccupied. • Clear off snow or ice accumulation. Snow loading on a roof can cause deflection and sagging of the roof structure, damage and in some cases, roof collapse. Ice damming, or the buildup of ice on the eave and soffit area of a roof, can cause chunks to break off and fall, or when melting, can cause water to seep into the building through the roof system. Depending on the amount of snowfall or other winter conditions, put preventive measures in place, like pre-arranged snow removal for heavy accumulations, rakes on sloped roofs to reduce the likelihood of snow/ice from falling off and damaging property or injuring personnel. Block off access under areas where potentially dangerous situations exist. • Make frequent use of your water supply. Flowing water often breaks up ice below freezing. When outside temperatures remain below freezing, it’s less expensive to run your faucet regularly than to repair a frozen or burst pipe. • Backup the backup power. A generator will only work if it has been maintained properly. Make sure you store the appropriate amount

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BURRATA

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

belgioioso.com/Foodservice

January 2022 • Total Food Service • www.totalfood.com • 15

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

RUNNING YOUR RESTAURANT IN THE GREAT RESIGNATION

ou’ve heard of the Great Recession, but have you heard of the Great Resignation? The term describes the labor crisis we’re currently suffering through. While the phrase was coined as part of the 2021 labor crisis, honestly, I don’t see it changing in 2022 based on what I’m seeing today. While it’s a real challenge, there are things you can be doing today to attract and keep employees for the long run in your restaurant. The unfortunate reality is that we did this to ourselves as an industry over decades. In early October 2021 at the South Carolina Restaurant and Lodging Show where I was a speaker, the keynote speaker, John Pollock with Technomics, the numbers people for the restaurant industry, said in his presentation that the steady decline in hospitality workers wanting to work in our industry and their happiness or lack thereof was nothing new. It had been getting worse year after year. COVID didn’t create it, nor did it make it that much worse, but it did continue that downward spiral. About a week after I heard that report, Restaurant Business released an article, “Restaurant Workers Are Quitting at Historically High Rates.” They reported that nearly 7% of our nation’s restaurant and hotel workers quit their jobs in August of 2021. They said no other industry came close to that level of voluntary departures. What is a restaurant owner supposed to do? Here is a short list of what you should be considering as a part of your long-term plan broken into two sections: 1. Attraction 2. Retention

Attraction 1. Think about higher wages. We’ve been fearful of $15 minimum wage coming from coast to coast. This labor crisis made the $15 minimum wage a non-debate. It’s not when it gets here. It’s here. If you hadn’t noticed, to attract good employees, wages are going up all over the place. Now, in the beginning of the pandemic labor shortage, the knee jerk reaction was to pay as much as they had to attract new employees. I said to my members, put the brakes on. Because once you let the toothpaste out of the tube, there is no putting it back. Once you pay those higher wages, that’s your new wage bracket. I did say that if your marketplace starts to go up, then you have to go with it. Not the knee jerk version from $10 to $25, but if your marketplace was around $15 starting wage and now you have to be at $18 or $20 to get cooks in the door, that’s something to think about if that’s what your competition is starting to pay. Develop a budget to understand how to calculate the impact of increased wages. 2. Flexibility in scheduling. I will

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tell you flexibility is the number one reason why line employees work in the restaurant business. And this labor crisis has taken that away from many of them. Too many restaurant owners are making their problem their employees’ problem. Servers working 40 hours or more per week was unheard of before this labor shortage. Usually, their goal is to work as few hours as possible to make as much money as possible and now they’re working 40 or more hours per week. Line cooks love overtime, but for the last 12 months, 16 months, 18 months, they’ve been working overtime every single week. They’re burnt out. They’re no longer able to go to a concert or go see a friend or take a day off or swap schedules. They’re working all these hours because they’re all you have to remain open. If you want to attract people, the flexibility is key. To help my members get there, for the first time ever in my career, I advised some of them to close one or two days per week so their employees could have a scheduled, guaranteed break. 3. Provide a path for growth. Show your employees a path for promo-

David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to take control of their businesses and finally realize their full potential. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits to develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses. Get his three principles to restaurant success at https://dsp.coach/ three-key-principles.

tions. Now, not everybody wants to grow in this industry. If there isn’t a path, or if there’s somebody who doesn’t really care about moving up, point to the opportunities for personal development. It might be English as a second language, learning how to sell better, learning how to communicate with other staff members better, product knowledge from wine, beer, or food. Make it clear in your restaurant they’re always learning and becoming a better version of themselves. That’s huge. And when you can show people that, you will attract good talent. Retention 1. Consistent management. There needs to be a manager on every shift to help support your team members, to make sure the same rules are written for everybody, applied to everybody and everyone’s held accountable. Employees love rules. What they hate is the inconsistency in management enforcing those rules. When you have a leader on every shift, everybody is held to the same standard. They execute better. That consistency in management keeps people there longer. 2. Make sure employees feel appreciated. Making employees feel appreciated doesn’t mean they have to feel loved. It means they feel like they are

continued on page 94

January 2022 • Total Food Service • www.totalfood.com • 17

NEWS

By Hank Bedingfield

TABLETOP MANUFACTURING

MARINO CHARTS COURSE FOR ICONIC RAK PORCELAIN GROWTH IN 2022

AK Porcelain – the celebrated international tabletop solution provider for the HORECA industry – is on a growth spree. The brand is present across a staggering 165 countries with an annual production capacity of 28 million pieces of high alumina tableware. Serving 40,000+ starred hotels, international airlines, premium cruise liners and high-end luxury fashion brands etc. to name a few. Located 45 minutes north of the burgeoning economic powerhouse of Dubai and housed in a 100,000 square meter production facility, RAK Porcelain has its sights firmly set on building a global empire with a robust intervention into the U.S. markets. Ironically, RAK Porcelain’s global entry into producing china and flatware went against insider advice - they were told the HORECA industry was saturated and impenetrable. RAK USA established in 2016 started

“RAK Porcelain’s Suggestions line took over four years of development and was crafted to offer solutions, which the international chef community desired but were never created. And by introducing the RAK Stone range, we hit the bullseye.” — John Marino by partnering with the iconic Homer Laughlin brand. However, RAK USA’s capabilities and extensive product portfolio quickly outdid the dynamics according to CEO and President of RAK USA, John Marino. Since taking charge in 2021, Marino has pivoted on bolstering the RAK brand and identity. Reinventing the company’s reputation to spur fresh relationships and scale new success. “We had to start drilling down, we couldn’t just be a mile wide and an inch deep,” Marino said. “To begin with, RAK USA played by

18 • January 2022 • Total Food Service • www.totalfood.com

a narrow scope. We had a wonderful team of skilled sales people, who were either category specific or territory specific specialists. Therefore, when I came on I brought a national presence to the teams. We now have successfully integrated both the company and teams with a new focus. Pleasantly, everyone bought into our new strategy allowing the necessary scale and scope needed to maximize our growth with united efforts in category, territory and national segments. In essence the merging of this expertise is bigger

and better than what individual components could accomplish,” asserts Marino. Further, he shares that RAK USA was established much later during the massive global expansion drive and keeping pace with the parent was overwhelming.” We needed to focus in on our core strengths to build back better. Our timing was ideal, as we started building our strategy before COVID,” stated Marino. Central to this refocus was reimagining what RAK USA actually is and the collections that would define them. RAK USA had to reevaluate their image as a high-end only producer. Marino’s solution, a 20-25% price reduction, ‘across the board’. This restructuring proved well-timed when COVID-19 challenged and stymied many elements of the food service and hospitality industry. While many com-

continued on page 94

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January 2022 • Total Food Service • www.totalfood.com • 19

NEWS

By Claudia Giunta

CLEANING SOLUTIONS

GOJO CELEBRATES ITS 75TH ANNIVERSARY WITH UNWAVERING COMMITMENT TO “SAVING LIVES AND MAKING LIFE BETTER”

here is no question that since Covid-19 emerged, most of society has gained a heightened awareness of proper hygienic protocols. The pandemic has shed an expanded light on cleanliness precautions as we look to protect ourselves and others. As a new normal continues to be defined, many people keep hand sanitizer in their cars, wipe down the handles of carts in grocery stores, and continue to wear masks. Companies that pride themselves on manufacturing hygienic products that fight against germs have become more integral to everyday life than ever before. It takes a company that is oriented towards solving real customer problems to thrive in the

John Lerner

competitive marketplace. GOJO Industries, the makers of PURELL, has a great foundation starting in the late 1940s that has led to decades of continuous success. GOJO Industries was founded by the wife and husband team, Goldie and Jerry Lippman, during World War II in Akron, Ohio. At the time, Goldie was a supervisor in a rubber factory, manufacturing life rafts and rubber products for the war effort, where she and her co-workers discovered how difficult it was to remove the carbon black and graphite from their hands after a day’s work. The men who had worked in the rubber factories before the war had dipped their hands in chemicals like kerosene and benzene at the end of a shift, but these harsh chemicals took a toll on workers’ hands. John Lerner, GOJO Chief Commercial Officer who has been with the company for twenty years, shared how Goldie’s experience in the factory led to the couple’s inspiration for their first product: “The year was 1946 and Goldie Lippman was working in a rubber factory in Akron, Ohio. She and the other women who had come into the factories while the men were at war did not like dipping their hands in kerosene or benzene at the end of a shift to remove stubborn grease and carbon black, Goldie would come home and tell Jerry, who at the time was a

cookie salesman and not a chemist, so he went to Kent State University and literally wandered the halls of the science building until he found Professor Clarence Cook who knew about emulsification from his work getting lanolin oils out of wool for military uniforms during the war. Professor Cook helped Jerry develop the GOJO Original Crème Cleaner. Jerry sold it out of the back of his car in pickle jars he sourced from delis that had been on his cookie route, and Goldie kept the books. Goldie and Jerry listened to their customers and built their business from there.” Initially, the customers of the GOJO Original Crème Cleaner were

“Our work is how we fulfill our Purpose of Saving Lives and Making Life Better Through Well-Being Solutions and help people gather, work, play, and travel confidently.” — John Lerner 20 • January 2022 • Total Food Service • www.totalfood.com

manufacturers and automotive companies. Over the past sevenplus decades, GOJO has expanded to markets including restaurants and foodservice, where it is critically important to kill illness-causing germs on hands and surfaces. The company’s Purpose, Saving Lives and Making Life Better Through Well-Being Solutions continues to drive GOJO today, especially as our world continues to battle an unprecedented pandemic. “Goldie and Jerry co-founded GOJO on solving a critical human problem – getting dirty hands clean,” Lerner explained. “They would be in awe of the role our PURELL® products are serving today in helping people re-enter restaurants, office buildings and public places. Just as Goldie and Jerry were helping the auto mechanics clean

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January 2022 • Total Food Service • www.totalfood.com • 21

by Eva Scott

NEWSMAKER

BROOKLYN WRITER HOWARD TAKES READERS BEHIND THE SCENES OF RESTAURANT INDUSTRY

annah Howard, a Brooklyn-based food writer, is releasing her newest book, a memoir titled PLENTY: A Memoir of Food and Family. In this memoir, Howard tells the story of New York City-based women in the food industry alongside recounts of her own experiences in the food industry, the connections it has led her to develop with friends and family and her struggles with a previous eating disorder. In an interview with Howard, we talked about the details of her new book and her career path transitioning from a restaurant and food retail worker to a food writer. What drew you to the idea of weaving your own personal story with those of the other women in the food industry? I’ve always been drawn to memoir, telling my own story and using my own experiences in my writing.

When I started this project, the focus was on profiling women in the food industry and not so much writing about myself, but in the early drafts that I shared with my writing group and some friends, they all said that they liked the personal pieces and wanted more of that. As a woman who has worked in the food industry my whole career, I kind of felt that I was part of the story. It was fun to get to share my own experience and to get to know the women I wrote about, to spend time with them, and to have their amazing trust in me to share their stories and experiences.

I share the same passion and curiosity for food as they do, and I think it helps that I was also in the trenches of the food industry, so I understand how hard it is. I worked in restaurants in front and back-of-house positions, so I know how brutal the hours are. I’ve lived that life, experienced, and chosen it for myself. I feel like it gives me a lot in common with the people that I wrote about.

Hannah Howard

How did you decide which women to profile in your book? When I began the project, I thought that I would profile bigdeal, very successful women, but as I started to do some research and interviews, I felt more inspired talking to people who are in the trenches doing their own thing. This is not to say that the women in my book are not successful, because they certainly all are, but they are not celebrities. They are people making their way in this world of food and hospitality. These women were people who I either knew in some way or was trying to get to know through the process of writing and building my own community of women in the food industry. At what point in the last couple years did you conduct these interviews with the women? Were

22 • January 2022 • Total Food Service • www.totalfood.com

they interviewed at one point in time or were you able to follow them through the pandemic? I started this project before the pandemic. I started writing in 2018, developing the idea and early drafts, and then really dug into it in 2019. The draft for my book was due to my publisher April 1, 2020, so right as the pandemic was starting, so I was only able to catch them at the beginning of the pandemic. The last few chapters are this rush of how everything is changing. There is a check-in chapter maybe a few months in and then that is it concerning the pandemic. The time prior to the pandemic seems like an eternity ago now. As someone who worked in restaurants and food retail, how does your background in the field influence your writing and the questions you asked the women?

What made you transition from working in restaurants and food retail to becoming a food writer? I always loved restaurants, going out to eat, cooking, and food, so I thought I wanted to have my own restaurant. I worked in restaurants in New York City in college, and after college I went to a restaurant management program. I worked in restaurant management for several years and the more I did that, the more I realized that although I still loved restaurants and food, it was not the place where I was going to shine. I found the hours to be difficult. I’m a morning person and I was working at restaurants that are open super late, I was always exhausted, and had limited time to spend with family and friends outside of the industry. I’ve also always really loved to write. It seemed like a pipe dream to make a career out of being a food writer, but I started doing some writing on the side as a freelancer.

continued on page 86

January 2022 • Total Food Service • www.totalfood.com • 23

NEWS

by Brian O’Regan

TECH SOLUTIONS

GRUBBRR TECHNOLOGY BENEFITS BOTH CUSTOMER SATISFACTION AND OPERATIONAL EFFICIENCY

he assumption last summer (2021) was that when extended benefits ended, the restaurant and hospitality work force would return in droves. Perhaps it was the emergence of the Delta and Omicron variants or attractive career opportunities in other industries such as healthcare or construction, but these workers never returned, and the labor shortage shows no sign of letting up. With that in mind, an enterprising South Florida based company, GRUBBRR, has sensed that the good old days are exactly that and will not return. As such, CEO Sam Zietz and his team have set out to develop creative new solutions to innovate restaurant operations, believing that the implementation of technology is vital in creating the “New Normal” for restaurants—what GRUBBRR calls the “Restaurant of the Future.” GRUBBRR satisfies this industry need with their ecosystem of selfordering solutions including kiosks, online and mobile ordering, in which a cashier may no longer be necessary. “Our core belief at GUBBRR is that the cashier is obsolete,” said Zietz. “When we were starting up, we were looking at other POS (Point of Sale) or kiosk systems and we asked ourselves: do we want to build one iteration better than everybody else, or could we build a ‘better mousetrap’? What we did was look to see where the world is

going, where our society will be in 10 to years 20 from now regarding restaurants and ordering. The analogy I like to use is to think of the banking industry. You used to go into a bank and walk up to a teller, eventually that teller was replaced by a combination of ATMs and online banking. Now that didn’t happen overnight, but it happened over a 5-to-15-year period. Gradually bank tellers disappeared.” Zietz continued, “Well, we looked at that progression and said the same thing is going to happen to restaurants. Instead of building one iteration better on a Point-of-Sale technology, let’s go ahead to where the future is and take visionary operators with us.” GRUBBRR also realizes that safe and sanitary touch screens are a priority for both a restaurant customers and staff. They have partnered with Samsung to create an FDA approved antimicrobial surface for the new Samsung kiosk powered by GRUBBRR. “Pieces of our system are based on touch,” said Zietz. “A kiosk is something that you generally touch, but even when you do touch our kiosks, they are safe. The FDA approval means that customers cannot contract viruses such as COVID or the flu by touching the kiosk. In addition to providing a sanitary surface our kiosks also help to solve the bigger concern of contracting COVID through person-to-person

“Restaurants have to come to the conclusion that both scarcity of workers and increased minimum wage means that cashier jobs aren’t coming back, and if they aren’t coming back, the only solution to this problem is automation,” — Sam Zietz 24 • January 2022 • Total Food Service • www.totalfood.com

interaction, by eliminating the need for a cashier.” For those who are questioning the costs and benefits of investing in kiosks and POS technology, Zietz has the answer. “I think that restaurants have to come to the conclusion that both scarcity of workers and increased minimum wage means that cashier jobs aren’t coming back, and if they aren’t coming back, the only solution to this problem is automation,” said Zietz. Zietz understands the economics of a restaurant’s potential investment in kiosks. “The biggest issue we have come across with restaurant owners is that they know kiosks exist, they know kiosks reduce labor, increase revenue, increase customer service, increase average cost per ticket and eliminate wrong orders, but they don’t know the reality of the cost of a kiosk,” he explained. “Now that we’ve partnered with Samsung, we’ve completely democratized the cost of kiosks making

them both accessible and affordable. For less than $2,500 a unit and less than $200 a month you can have your own.” The secret sauce with the GRUBBRR kiosk is that it truly pays for itself with its AI (Artifical Intelligence). “Before automation as a restaurant owner, you would train the cashier to ask ‘Would you like fries with that?,” said Zietz. “With those limitations came a whole platform of missed opportunities from a slice of tomato 10 to 25 cents a piece, extra meat on a sandwich and multiple bundles with everything from soft drinks to chips and soup. Our device customizes upselling to what the customer is ordering and allows for a perfectly curated client journey, no different from ordering online.” GRUBBRR also understands the importance of operational compatibility in making the move to kiosks. “We are not a rip-and-replace technology. A lot of new technologies require you to rip out your existing infrastructure and replace it with their system. We are complimentary, meaning we have integrated to all of the largest POS companies out there from Toast to Micros, in addition to integrating with all of the major loyalty programs.” In other words, GRUBBRR can be seamlessly added to a restaurant owner’s preexisting tech stack. With the challenges of increased labor costs, a labor shortage and customers’ post-pandemic fears, GRUBBRR offers an innovative solution for restaurant operators that is both affordable and available and can be up and running within any business within a matter of days. To learn more about GRUBBRR, visit their website at https://grubbrr.com/ total-food/

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January 2022 • Total Food Service • www.totalfood.com • 25

NEWS

RESTAURANT OPERATION STRATEGIES

By Matt Drewes, SVP/Group Head, Restaurant at Cardlytics

RESTAURANTS ARE OPERATIONALLY CHALLENGED RIGHT NOW. HERE’S HOW DATA FIXES IT

he restaurant industry has had plenty of challenges over the last two years, including temporary closings due to the pandemic, adopting more ecommerce tools and dealing with labor shortages. Now, there’s uncertainty whether they’ll be able to keep the sidewalk tables that have allowed them to serve more customers despite local capacity restrictions. With all that in mind, the fact remains that restaurants need to generate more revenue to pay higher wages to keep employees happy and make up for lost sales of recent months. The good news is that local restaurants and chain brands can lean into data to understand more about where their opportunities lie. Data can help them develop strategies for targeting loyal customers, acquiring new ones and getting them to come back regularly. There’s a wealth of data that can help them do it, too: purchase history, point of sale (POS) data, location data, channel-based signals, social analytics, etc. Such data can help brands be more relevant with their offers and make consumers feel more empowered about their decisions, which, according to Deloitte, is the No. 1 thing they want

out and delivery generate a larger customer base and more consistent streams of business without the added stress of staffing two hours of table service and risking exposure to COVID variants.

from restaurants. While consumers are slowly returning to eateries, restaurants have to be smarter than ever with how they manage patronage. With the persistent labor shortage taking center stage, and the upcoming winter, here are a few ways for them to get it right. Zero in on takeout crowd There was a lot of hope among restaurant managers that when unemployment benefits went away for millions after Labor Day, job applicants would meaningfully pick back

26 • January 2022 • Total Food Service • www.totalfood.com

up. Yet, according to UKG’s September workforce activity report, shift volume in the retail, hospitality & food service industry still declined by 3.7%. This development, coupled with cold weather settling in in the north, means restaurants should target people who order takeout or delivery online to ease strain in person. Right now, takeout or delivery customers are the most efficient patrons because they don’t tax the dining room staff, impact restaurants capacity, or increase wait times to be seated. Long term, take-

Lean into branded apps When looking to attract patronage, mobile customers who order via an app can be targeted based on their individual preference (whether they frequently order online or sit down in person) based on day of the week or time of day. The more restaurants can drive digital orders through an in-app customer experience (CX), the more tables that restaurant can hospitably accommodate and the more they can maintain a healthy work environment for their staff. With that in mind, it’s worth noting that Apple’s privacy-minded app-tracking policy change is impacting the data-targeting abilities on digital ad platforms such as Facebook and Snapchat, and cookies are going away, one web browser at a time. This means, first-party data is becoming increasingly important. Restaurant brands have been getting a steady stream of orders via third-party apps like GrubHub,

continued on page 84

January 2022 • Total Food Service • www.totalfood.com • 27

TREND TALK

WITH JOYCE APPELMAN

2022 FOOD & BEVERAGE TRENDS FROM AF&CO. & CARBONATE

very year the trends culinary innovation. Audrey, team at af&co. and renowned chef Sean Brock’s Carbonate releases most ambitious project to-date their annual hospitalcelebrates his heritage growing ity trends report, which proup in the rural South, Appalavides a comprehensive overchian cuisine, his love of Japaview of the trends and practices nese culture, and the traditions that will shape the hospitality impressed on him from his industry in the year to come. grandmother. Now in its 14th edition, this year’s theme: Through The Cuisine of the Year: Looking Glass: Finding Your Caribbean Way In A New Era Of HospitalCaribbean cuisine is takity reflects the topsy-turvy naing the stage as chefs explore ture of the last two years, with the diverse range of flavors, Arum (Los Altos, CA) - Dish: Chatori Kachori - pickled potatoes, yellow lentils, chili flakes. Photo Credit: Hardy Wilson the ground constantly shifting ingredients, and culinary inbeneath our feet, and the need fluences of this region. “Caribto chart a new path forward bean” is a catch-all term for in this seemingly upside-down the islands of the West Indies reality. As Alice herself said, “It’s and the Caribbean Sea, as well no use going back to yesterday, as coastal countries like Belize because I was a different perand Guyana. The area encomson then.” - Alice in Wonderpasses a melange of culinary land (Lewis Carroll, 1865) traditions including African, “This year was supposed to Creole, Cajun, European, be a year of recovery, yet it feels Latin American, and more. like we’ve all gone ‘down the Canje (Austin, TX) from the rabbit hole’ and must figure out renowned Emmer & Rye team how to adjust to this strange focuses on Guyanese, Puerto new world,” says Andrew Rican, and Jamaican cuisines. Freeman, Founder of af&co.” La Perla (El Paso, TX) - Spiked Ice with exotic fruit and While the unknown can feel Cuisine on the Rise: Indian Midori. Photo courtesy of The Plaza Hotel Pioneer Park daunting, it also presents opWhether spotlighting the portunities to create a more culinary nuances of India’s Music City has demonstrated its reequitable, efficient, and profmany diverse regions, putsilience, and its already stellar food itable hospitality industry, and we’ve ting a modern spin on time-honored scene is only getting better thanks to seen some incredible innovation and dishes, or showcasing traditional recia spate of new openings from such progress on these fronts.” pes and cooking techniques, Indian culinary legends as Sean Brock, JeanCheck out some of the top insights cuisine is rising in prominence across Georges Vongerichten and Tony and from this year’s research. the country. Chefs are delving deeply Cathy Mantuano, as well as its ability into its rich and vibrant foodways, to attract some of the top food and FOOD boldly championing lesser-known beverage talent in the country. The Food City of the Year: Nashville, TN dishes or ingredients that push the best of both worlds, it’s a destination After reeling from tragedies includboundaries of what many in the States where southern food and hospitaling a tornado and a holiday bombing have tasted—such as Gurda Kapoora ity meet urban sophistication and (not to mention a global pandemic), at Dhamaka (NYC), a dish of goat kid-

28 • January 2022 • Total Food Service • www.totalfood.com

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

ney & testicles, red onion, and pao. Aurum (Los Altos, CA) Chef Manish Tyagi’s menu highlights “the best of forgotten traditional recipes” regularly showcasing varied dishes from different regions of India, while using local California produce. Dessert of the Year: Shaved Ice Shaved Ice desserts are popular across many cultures, in numerous variations, and known by myriad names—from Halo Halo in the Philippines, to Kakigori in Japan, Bingsu in Korea, shave ice in Hawaii, and more. Traditionally finished with toppings such as chopped fruit and condensed milk, some chefs are introducing new ingredients and flavors from salted caramel, to espresso syrup. La Perla (El Paso, TX) the signature dessert is the Spiked Ice from Pastry Chef Marisol Puentes featuring Cream Shaved Ice with exotic fruit, served with a midorifilled perfume bottle. Would you Like A Side of History With That? Questions about where our food comes from have gotten much more complex as chefs and artisan food producers of color have started to dig deep into very specific regional culinary traditions to bring back ingredients and techniques that have been misappropriated or all-but disappeared. Owamni by The Sioux Chef

continued on page 32

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January 2022 • Total Food Service • www.totalfood.com • 29

MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

Bar Rescue Host and hospitality expert Jon Taffer transforms struggling bars into vibrant, profitable businesses. He thought he’d seen it all, but then COVID-19 hit and he returned to Las Vegas to save old Rat Pack haunts, legendary dives and family businesses impacted by the pandemic. A Season 8-episode spots Jon rescuing the owners of a historic Las Vegas Mexican restaurant who have a lot of heart but not enough business acumen to keep their dream of being successful alive. The hit series Bar Rescue is now streaming on Paramount+. A Taste of History® The Emmy Award-winning travel and cooking television series explores America’s culinary beginnings. Host Chef Walter Staib brings history to life and recreates culinary heritage by cooking historic recipes

at original locations across the globe. It is one-part cooking, one-part history, with a dash of humor and a whole lot of personality and appeals to cooks, history lovers, travelers and anyone who loves watching an adventure. This show broadcasts on PBS stations, and streams on Amazon Prime, and the Hungry Channel on Apple TV and Roku devices. Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews... Italian American: Red Sauce Classics and New Essentials Angie Rito, Scott Tacinelli, and Jamie Feldmar Drawing on the food of Don Angie, their Michelin-starred NYC restaurant, Angie Rito and Scott Tacinelli offer a fresh perspective on Italian American food, one that embraces

30 • January 2022 • Total Food Service • www.totalfood.com

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

red sauce favorites as well as more contemporary ideas. The new ideas here are not radical departures. They’re the kind of adaptations one would expect in a cuisine that has evolved alongside many other influences in the US. Some dishes are simply a matter of applying tradition in a new way, and others showcase the possibility of new ingredients in familiar favorites. Grandma Rito’s marinated roasted peppers appear just one page before shrimp cocktail alla puttanesca. There’s a prosciutto and melon salad recalling the familiar restaurant staple, but this one is dressed with tamarind, hazelnuts, and feta. Ricotta gnudi comes with peanuts, cilantro, and roasted grapes. Looking for tiramisu? Here’s one incorporating the flavors of Vietnamese iced coffee. Smart and appealing. Gabriel Kreuther : The Spirit of Alsace Gabriel Kreuther, Michael Ruhl-

WHAT WE’RE LISTENING TO:

man This entrancing and serious book offers both the personal cooking of a Michelin two-starred chef and that of his native land, a region famous for a distinctive cuisine, perched between the influences of France and Germany. Raised in a family that included a butcher, a pastry chef, and the chefowner of a country inn that hosted heads of state, Gabriel Kreuther trained under the rigorous French apprentice system and worked in several regionally important restaurants before coming to the US, where he distinguished himself at Jean-Georges, and then at the helm of Ritz-Carlton Atelier on Central Park, at the Modern at the Museum of Modern Art, and finally at his eponymous restaurant across from Bryant Park. The Spirit of Alsace vividly captures the traditional foods of that land, as well as the way the chef draws inspiration from it for his per-

continued on page 32

January 2022 • Total Food Service • www.totalfood.com • 31

TREND TALK

from page 28

(Minneapolis, MN) serves modern indigenous cuisine “without colonial ingredients such as wheat flour, cane sugar and dairy” to present a “decolonized” dining experience. Empanadas: The New Hot Pockets From Argentina, with its flaky pastry wrapping, to Colombia with its cornmeal masa coating fried to a golden crisp, empanadas have taken hold, grabbing the 8th top spot in GrubHub’s “State of the Plate” report on the most popular foods during the first half of 2021. With fillings that showcase regional flavors like braised beef with raisins and olives in Argentina, and Aji de Gallina in Peru, empanadas are appearing as both appetizers and the main event. Empanola (New Orleans, LA) offers 10 different empanada flavors from “Latin” like Beef Argentina or Chicken Peruvian to “Nola’’ Crawfish Étouffée or Gumbo; Frizata, a Latin American frozen foods company about to launch in the US, offers four signature empanadas including Spinach & Cheese or a vegetarian “beef” version. Pinkies Up While the tradition of afternoon tea dates back to the mid-1800s, it’s gaining newfound popularity as both hotels and restaurants seek ways to

MEDIA CORNER

reach additional guests and introduce new meal periods for income potential. It’s a relatively easy formula for operators (with everything prepared in advance), while guests appreciate the relaxing sense of indulgence the experience provides. We’re also seeing some put their unique stamp on high tea service, offering teas and accompanying bites that reflect a particular culture. San Francisco Proper Hotel offers a hugely popular weekend afternoon tea all year long; at Thaimee Love restaurant (NYC) Chiang Mai native Hong Thaimee recently introduced a Thai-inspired afternoon tea service. BEVERAGE This Bubble Won’t Burst Already a cultural phenomenon across Asia, Bubble Tea has taken hold in the US—especially amongst Gen Z. This has led to the rapid expansion of brands in the category, and the crossover addition of flavor-filled bubbles to other sweet drinks by major national brands. Popular Taiwan-based bubble tea brand Gong cha recently opened its 130th US store; fast food chain Sonic (multiple locations) introduced slushies with blue raspberry or cherry “bursting bubbles” that explode in the mouth for a flavorful surprise in sodas or slushes.

The Smoothie in the Cuzzi After years of hazy IPAs, some beer makers are looking for something a little smoother with “smoothie” or “slushy” style beers that have a thicker texture. These sweet-sounding brews are actually based on sours and packed with fruit puree after the first fermentation, creating a thick smoothie or slushy-like consistency with a lot of fruit flavor. 450 North Brewing Company (Columbus, Indiana) offers 10 slushy style beers including their PB&J Slushy, a smoothie style sour ale with blackberry, banana, grape, peanut butter & marshmallow; BUSINESS & MARKETING A House Divided Cannot Stand Restaurants are adopting more flexible service models, even eschewing the traditional division between front and back of house in some cases and cross-training staff to take on multiple roles. The new service model helps encourage equality, eliminating hierarchy while helping protect against being short staffed especially during a labor shortage. Flea Street Cafe (Menlo Park, CA) eliminated tips for a shared service charge and trains front and back-of-house on tasks throughout all parts of the restaurant; At Bluestem Restaurant & Market (San Francisco, CA), each staff member may play mul-

tiple roles including host, server, busser, or runner. Additionally, guests can order and pay on their phones, which frees up staff time for tasks such as answering menu questions and focusing on hospitality. Employer Branding Becomes Essential The “Great Resignation” is upon us, with many leaving the hospitality industry workforce in droves. In order to attract and retain top talent, operators must both create competitive compensation packages, and foster a positive company culture rooted in empathy and opportunity. Knowing what you stand for as a business, and how you’ll help your employees thrive, are vital to continued success. According to a recent survey by Culinary Agents, 31% of hospitality workers are looking for career growth opportunities in a job description; The Alinea Group (Chicago, IL) has begun offering a 401K program with a 4% employer match, DEI training, generous PTO, and major holidays off; Gott’s Roadside (multiple locations in CA) created a recruiting campaign that offered a $250 gift card for every employee referral. Visit www.carbonategroup.com/insights to download a copy of the full report.

from page 30

sonal cuisine. Abundant sidenotes and recipe headers take the time to explain ingredient choices and how adaptations have been made. This is a book in which “On Nutmeg” is not an ironic headline and which happily presents humble peasant food a few pages from modern fine dining cuisine. Among the dishes that caught our eye: beer and gruyere croquettes; savory kougelhopf with chive sour cream; buckwheat spaetzle with tuna paillard and seared foie gras; chorizo-crusted cod with white bean puree. A welcome deep dive.

the week. For over 90 years, The Food Institute has been the best “single source” for food industry executives, delivering actionable information daily via email updates Listen on Spotify, Soundcloud, Apple Podcasts. FI Fastbreak News The Food Institute Podcast leverages the Food Institute’s 90-plusyear history to provide actionable information and insight to food industry professionals The FI Fast Break podcast aims to provide those in the food industry with a 4-minute breakdown of the biggest news of

32 • January 2022 • Total Food Service • www.totalfood.com

Cooking Issues Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. During the weekly show, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Occasionally Dave will

invite special guest chefs, bartenders, authors and columnists to join the show. Listen on Heritage Radio, Apple Podcasts, Stitcher

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January 2022 • Total Food Service • www.totalfood.com • 33

HOSPITALITY MARKETING

WITH REV CIANCIO

WHAT I LEARNED AT THE RESTAURANT LEADERSHIP CONFERENCE

he Restaurant Leadership Conference just concluded in Phoenix, AZ. Winsight, the company behind the event described it as “an insightfilled agenda, expert speakers, leading suppliers and, of course, unique and unparalleled networking opportunities.” Food service executives and suppliers come together for a few days to meet, learn and exchange ideas about what is working, what changes are on the horizon and what can we all do together to advance the business. It was a great event. Here’s what I learned that I can share to help

inspire your growth: 1. Technology adoption is the forefront of change in the restaurant business. Between changes in the labor pool, consumer habits moving online and the need for more control of costs, the right tech will help you go faster, achieve more and make things easier. At this point it goes without saying, that you need to evaluate your operations AND marketing to see where you can gain efficiencies with tech. 2. Great experience > great food. You can be serving the highest

quality, most delicious food sourced from the most amazing ingredients but if the experience both on and off line is mediocre or worse, you are going to fail. We all have unlimited dining options and decide where to get our next meal based on either the need for convenience or the desire for an experience. Its likely a person will pass several, if not dozens of places to eat en route to your dining room and be presented with a ton of choices online to place an order. 3. Omni-channel marketing is the name of the game. Your guests are on TikTok, they read emails, they get texts, they have a mailbox in front of their house, they drive by billboards. Maximize your ability to get in front of as many of them as you can. **Pro-tip** Use your current guest database to target in multiple channels. According to Stephan Farr-Jones from ADM Marketing, you can increase performance by at least 50%.

David “Rev” Ciancio is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business. He is now a hospitality marketing consultant, customer and technology evangelist with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands and restaurants to acquire and retain customers. Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion.

4. Forget frictionless, go for awesome. I have to give Jennifer Kern from Qu POS credit for this. We have all been talking about creating a frictionless guest journey online. All that means it that it doesn’t suck. We should be aiming for easy, smooth, fun, engaging and awesome in designing how our guests find our restaurants and then transact. Ivan Matkovic from Spendgo gave an incredible presentation on how to create an incredible guest journey. I’d highly suggest you ping him and ask for a copy of the presentation. We are using Bbot at Handcraft Burgers and Brew and I’ll be asking him kindly to share it with them because it was literally a road map. Which brings me to my next point. 5. Go Amazon, Go Tesla or Go Home

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Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

RICK BAYLESS CELEBRITY CHEF AND PRESIDENT, FRONTERA HOSPITALITY

ick Bayless is a seven-time James Beard award winning chef and the foremost expert on authentic Mexican cuisine in America. His portfolio of award-winning, critically acclaimed restaurants include Frontera Grill, Topolobampo, Xoco, and Bar Sótano. He is winner of Bravo’s Top Chef Masters, has received multiple Emmy nominations for his highly rated Public Television series, Mexico – One Plate at a Time, and has authored nine best-selling cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people. He has also earned the Julia Child Foundation Award, a prestigious honor given to “an individual who has made a profound and significant impact on the way America cooks, eats and drinks.” Most importantly, he has become a leading participant with many of America’s leading chefs in the battle to save the restaurant industry as a founder of the Independent Restaurant Coalition (IRC). The IRC continues to lead the battle to ensure that replenishment of the Restaurant Revitalization Fund with a goal of saving 200,000 independent bars and restaurants at risk of closing permanently. With that goal in mind, on Monday, January 27, 2022 at 8:00 p.m. ET, Bayless will give a keynote demo to benefit the IRC. He will be joined by Top Chef Finalist and Chef/Owner of the forthcoming Kann restaurant, Gregory Gourdet, and award-winning author and proprietor of the iconic Death & Co, Alex Day. Foodies and industry guests are being asked to make a $250 donation for their place at this special virtual table that will be hosted by Top Chef judge, food expert, and author Gail Simmons. With that in mind, Total Food Service wanted to get Chef Rick

Rick Bayless, Celebrity Chef and President, Frontera Hospitality (Photo by Galdones Photography)

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continued on page 38

January 2022 • Total Food Service • www.totalfood.com • 37

Q&A

RICK BAYLESS, from page 36

Rick Bayless’ unique approach to Mexican cuisine has proven to be a big hit with guests in Chicago and Manhattan. (Photo Credit: Tortazo)

Bayless’ thoughts on where we go as an industry as we get ready for 2022. What led to your initial involvement with IRC?  It was clear that the independent restaurants in Chicago, and across the country, didn’t have a representation in Washington, DC where policies were being made to address the impact of the pandemic on restaurants. Truthfully, it felt like we never really had to act as one singular group, at least in any formal sense on a national scale. But when the shutdowns began, it became quite clear that independent restaurant operators needed to band together because we were all pretty much in the same boat.   What were the issues that you saw the IRC lead the battle for survival and then for funding?  All of us were very concerned about just keeping the lights on in our res-

taurants and taking things day by day. Many of us had to make extremely painful decisions to lay off staff or take an indefinite hiatus, and when you’re thinking about those things you’re not thinking about who’s lobbying on your behalf in Washington. In many calls with IRC leadership — sometimes long, scary “what happens next” type of calls — we knew forming a coalition would help make our voices heard and push hard for funding.  What is your definition of what “New Normal” is going to be as our industry gets ready to continue to welcome back guests? Most of us are dizzy from pivoting into new revenue streams. Some efforts, like national shipping, or cocktails to go, have taken root and look to be part of our future. At our restaurants, we’ve instituted a 20 percent service charge as an “equitable restaurant initiative” so that we can sus-

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tain the livelihoods of our employees. I think we may see more of that. What is the ongoing message that we need our politicians in Congress to understand? We’ve been told restaurants are the second largest private sector employer in the country, employing 11 million people directly and millions more along the supply chain. From dairy farms to vineyards right on through to our host stand, it’s a massive amount of labor and livelihoods that allows us to serve people. I think many elected officials have started to grasp the scale of our profession. Your work on behalf of the IRC is the next step in a career long commitment to helping others. Can you share what went into the creation of the Frontera Farmer Foundation? We created The Frontera Farmer Foundation in 2003 to attract sup-

port for small Midwestern farms. My wife Deann and I, along with our restaurants’ staff, created the Foundation out of our concern for struggling farmers and the importance of local produce to the vitality of Chicago’s culinary culture. Small local farms promote biodiversity by planting a wide range of produce, are more likely to operate using organic practices, and add immeasurably to the fabric of their communities. By their artisanal approach to agriculture, these farmers ensure the highest quality of food. Nonprofit organizations devoted to the growth of sustainable farming are becoming more prevalent and necessary due to the increasing dominance of large corporations in the agricultural sector. Without small sustainable farmers, great local cuisine is unreachable.

continued on page 40

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January 2022 • Total Food Service • www.totalfood.com • 39

Q&A

RICK BAYLESS, from page 38

What’s “real” as we move forward so that everybody wins: Bayless/Frontera staff and your customers?  Because we’ve had an influx of new staff, we’ve had to double-down on our commitment to education. We expect our staff to know the elements of excellent service, as well as the details of our menu changes. We still want to blow people away when they sit down at our restaurants, but in order for that to happen we need to train our staff accordingly. We’ve always found that the time we invest in training comes back to us ten-fold, so we need to maintain that reputation.   As we got through this “vax-police” phase, does it mean that besides national initiatives like the IRC that we need to be focused on our local state issues that seem to be mandated locally? We are constantly trying to make the best, safest choices for our staff and guests, and to a large degree here in Chicago and Illinois we’ve been fortunate that our leaders have approached things with public health as the priority.   Where did the idea come from for this wonderful upcoming IRC event? What role will you play? One of the opportunities our new remote world has presented is the chance to participate in classes and learn virtually. I’ve done a fair amount of those sessions for other groups, but not so much with my peers. So when IRC pitched the fundraising idea, I couldn’t wait to say “yes.” I’ll be stepping participants through the making of an Avocado-Tomatillo Salsa, then taking that right into a Green Shrimp Cocktail.  Do you see involvement of your peers with IRC, etc. as an obligation or a priority?  I just want more people to join the fight. I’m so glad our coalition comprises some of the big names, as well as many of the unsung heroes of our

craft. I understand many operators out there are managing their own dilemmas, but I want them to know the IRC wants to hear from them, now more than ever.   Where did the idea come from for the Tortazo concept that you brought to New York last fall? About 10 years ago, we launched our first unit at O’Hare Airport in Chicago. The concept was to work with a very small menu with everything made to order and full flavored which is not usually what you get in an airport. We then took the concept and decided it would make a great fast casual restaurant. So, we started with the guts of what we do at the airport, which is to give the diner a little more than they would expect. Remember when you work in an airport setting you are in a licensing agreement, so you have limited control over the operation. So our idea was to take the concept on the road and see if we could create a “fast casual plus” kind of place. We opened the first Tortazo at Willis Tower in Chicago, six weeks before the day in March of 2020 in which the Pandemic struck. Somehow even with just 15% office occupancy, the restaurant has done fine but we always knew that we wanted the second unit to be in New York. We found this spot in NoMad on 25th Street that we just fell in love with the rich demographic and the right neighborhood. So literally the week before the Pandemic, we signed the lease. Fortunately, although the Pandemic isn’t over, we are ready to begin to move forward. We are excited because Tortazo fits a lot of needs for people these days whether it’s delivery or ordering online and picking stuff up.  How did you become interested in Mexican cooking? I understand you

continued on page 42

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Q&A

RICK BAYLESS, from page 40

were a linguist before.   Well, I grew up in Oklahoma City and took my first trip to Mexico when I was 14. I did my undergraduate work in Spanish and Latin American culture and received my doctorate at the University of Michigan in linguistics. Then my wife Deann & I lived in Mexico for four years. You were at the forefront of bringing Latino ingredients to America’s table. What enabled that transformation?  It’s a combination of factors. First of all, we are a country that is ready to throw off the shackles of the European domination of cooking. We don’t feel we need to learn only European ways of cooking. America was open to learning that there was more out there than French cooking. We have thrown off those shackles. But you also have to understand who is doing the voting for this award. It is people well versed in the culinary field which includes past recipients. People in the forefront of American food & drink. People

that are setting the example of what it means to be a chef. Also, we work very hard to make very good food, no matter what ethnicity. We didn’t set out thinking, “Oh, Mexican is popular right now… let’s open a Mexican food restaurant.” It’s not concept food. I’m not trying to create new cuisine. I do food that comes from my soul. I’m not going to open an Italian restaurant. It’s not something I picked out overnight. Are there areas of Mexico whose foods are your favorites?   Probably Oaxacan. The food is most complex. It’s a land of different kinds of mojoles. The spicing is very generous, and that doesn’t necessarily mean chiles. Mexicans use them to add flavor, not heat. Chiles can range from completely mild to incendiary. There are only a few that don’t have a lot of flavor but just heat. Mexicans talk about flavors. That’s where you find mostly dried chiles.

continued on page 44 42 • January 2022 • Total Food Service • www.totalfood.com

Americans have expressed a strong preference for the flour tortilla over the corn tortilla. Why do you think that is?   Because they can’t get good corn tortillas. Americans eat flour tortillas, not Mexicans. You need to go to a specialty food restaurant in Mexico to be served four tortillas. Spaniards brought wheat flour to Mexico and turned it into an unleavened flatbread.  Corn tortillas must be baked and eaten right away. Nobody in America wants to hear about this. They want something they can put in their refrigerator for a couple of days. So, Americans usually haven’t had the chance to try them prepared in the proper way. It would be just like you were going to get a couple of day old French bread in France. There is nothing you can do with it. It’s a shame because corn tortillas are so infinitely superior to flour. There is no added fat or salt. Almost 100% grain. Flour tortillas are high in fat, salty usually refined flour.

What are your thoughts on the growth of Takeout & Delivery over the past two years?  Believe it or not, I’ve never even had a pizza delivered to my house! So thinking through the finer points of packaging our food for delivery and takeout was a really big deal for me. We carefully crafted reheating instructions and plating videos so people could feel like they weren’t getting another pile of lukewarm food. I think it makes a very big difference in the at-home experience. We’ve also aligned with an app called Dwell Social, which is like group ordering for the suburbs in Chicago. That’s been a great way to get our food out to people who, for whatever reasons, won’t travel downtown. Still the model doesn’t satisfy me that much. We need to offer much more than that with a place where people can come together. Not everybody has a lot of money to spend on dinner, but sometimes you just want to meet

January 2022 • Total Food Service • www.totalfood.com • 43

Q&A

RICK BAYLESS, from page 42

your friends and have a really good Margarita with fresh squeezed lime juice, good tequila and 100% agave. 100% agave? Yes, we have always been very transparent about our ingredients. This started even before it became fashionable. People used to come into Frontera on Clark Street and ask us why we insisted on sharing where everything was from. I think it came from living in Mexico for a long time where everybody talked about it because it wasn’t just a commodity, it was a discussion about history and even the terrain. So, it’s always been important to us and is very overlooked in fast casual dining. If the customer is going to rely on us for their nutrition, we feel a sense of responsibility for you to know where your food is coming from and that we are supporting people that we want to support and that we aren’t just out there looking for the cheapest stuff available.

What are your thoughts on the growth of the designer tequila industry in the US? Ten years ago, there was no category of premium tequila. This whole category was developed in the US. By Mexican law, tequila must be made with 51% agave. If it is labeled premium tequila, it can only be made with blue agave, which can only be grown in 1 of 5 states (government controlled). The other 49% can be just distilled sugars. Super premium tequilas are made with no sugars and the distillate is 100% agave.  As you enter the New York City marketplace, you have had to bring an interesting approach to clustering multiple concepts in a neighborhood. When we opened Xoco twelve years ago in Chicago, it was a weird thing to put three restaurants together on one street. We had Frontera which was upscale casual sit

44 • January 2022 • Total Food Service • www.totalfood.com

[Being transparent about our ingredients] has always been important to us and is very overlooked in fast casual dining. If the customer is going to rely on us for their nutrition, we feel a sense of responsibility for you to know where your food is coming from and that we are supporting people that we want to support and that we aren’t just out there looking for the cheapest stuff available. down with really good service, and the Topolobampo with high end fine dining. But it always bothered me that there were people in the neighborhood that couldn’t afford to eat at either of them. So, I knew we needed to come up with a way to use the same ingredients and do it in a simple format. The challenge was how to do it by creating amenities and make it fun and affordable for all. That’s how our philosophy for Tortazo was created. Crystal Ball: what do you see

for Rick and Frontera in 2022? The industry?  I’ve consistently told our staff we’re in the rebuilding phase, but that we’re not rebuilding back to who we were in 2019. Those days are gone for good, at least from an operational standpoint. So, we must look for new ways to stay financially sustainable and that means recalculating things like staffing, scheduling and hours of operation. How do we do the best with what we have? We’ll figure it out. That’s what we do. .

January 2022 • Total Food Service • www.totalfood.com • 45

PERFORMANCE SOLUTIONS

WITH DAY & NITE/ALL SERVICE’S MIKE BERMAN

DECLUTTERIZATION: A 2022 HOSPITALITY BUSINESS PRIORITY

uring one of my occasional visits to LinkedIn, I saw that after several decades in healthcare a high school friend had joined the rather trendy professional organizer field by opening her own practice. Decluttering has become a hot topic, although its greatest emphasis seems to be limited to our personal lives and habits. Lazzaro Garrio and Peter S. Goodman’s superb NY Times How The Supply Chain Crisis Unfolded is both must reading and inspiration for foodservice’s adopting declutter philosophies for business. Despite evidence showing the

best soft skills practitioners consistently generate the best tangible results, too many not only separate soft and hard skills a high percentage dismiss soft as far less relevant, focusing instead on the more technical hard skills. I suppose this would mean even the notion of decluttering in the workplace can be easily rejected. Not so fast! Consider the Federal Reserve Board’s major announcements from last week, with reasonable certainty interest rates will go up 3 times in 2022 and we might see as many as 8 rate hikes over the next couple of years. While The Fed’s policies are intended to curb inflation, higher

46 • January 2022 • Total Food Service • www.totalfood.com

interest rates will certainly, unfavorably alter the capital intensive hospitality sector’s economics. If the standard measure has been it takes 8 months of capital to fund a new foodservice venture, compromised supply chains coupled with higher cost of capital probably doubles that equation. By this measure alone, declutterization is anything but soft. Let’s illustrate through a simple process mapping exercise. Isolate one piece of foodservice equipment you purchased, then chart out how many vendors were involved, how many individual hands it touched from the time you placed an order, arranged financing, had it installed, took warranty service, established a recurring service relationship—plus all other activities beyond these most basic for a single piece of equipment. Then multiply this single item out across your entire infrastructure portfolio. Pretty soon your simple process map will be so extensively cluttered that even Rand McNally wouldn’t have mapping technology to make sense of it all. Foodservice equipment, the industry’s historically

Mike Berman is the Chief Operating Officer of New Hyde Park, NY based Day & Nite/All Service. The veteran executive joined the service leader in 2016. He has held leadership positions in his career across a range of business-to-business service sector. Prior to joining Day & Nite he served as Chief Operating Officer of Outside Ventures, LLC, the parent company for several B2B service businesses with a particular concentration in merchant services. As Director and Chief Operating Officer of Meridian Capital Group LLC, he overhauled the corporate structure and enabled the company to achieve a 2006 run rate in excess of $30 billion.

elongated, unnecessarily complex supply to total asset management chain is prime for business decluttering; operational, organizational and financial implications as profound as simplifying is a pillar for peace of mind allowing you to put your time and attention to other business issues current and midterm circumstances dictate. No less than legendary philosopher and business titan Frank Zappa is credited with necessity is the mother of innovation. With hospitality’s burning flame of uncertainty intensifying on a daily basis, necessity is spiking at unprecedented rates. Could there ever be a more critical time for industry innovation on one of the most cluttered segments of foodservice operations? Although the Day & Nite family of companies may not offer Zappaesque don’t eat the yellow snow brilliance, when it comes to decluttering all asset management aspects even Frank himself would defer. To get started on your urgent path to comprehensive equipment portfolio efficiency email jbf@wearetheone.com.

January 2022 • Total Food Service • www.totalfood.com • 47

MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

OLIVE OIL – MAKES LIFE TASTE BETTER… AND HEALTHIER!

t’s a new year! We made to 2022 – a time for fresh starts, resolutions, and healthy habits! This is a great time to commit yourself to a better tomorrow than today, and what better way than with one simple rule: start every day off with a shot of olive oil. That’s right, you read it correctly – start every day off with a shot of olive oil – one fluid ounce of liquid gold right when you wake up in the morning is the perfect way to get your body ready for the amazing Chef Maria Loi pours a shot of olive oil day ahead of you. Think of it as oil for your car engine, or lubricant for tors away. So, why not do both? your proverbial gears. Dr Stefanos Kales of Harvard UniI’ve been doing this for as long as versity writes, “The ‘Mediterranean’ I can remember, since my Papou diet is based on the traditional diet (grandfather in Greek) used to give all of Greek villages in the 1950-60’s with of us children one tablespoon of olive Crete as the most famous and protooil every morning after we woke up. typical example. It is widely recogThis was a tradition in our family for nized through multiple lines of sciengenerations; we loved to drink the oil tific evidence as the healthiest eating off his spoon—we would line up like pattern for the prevention of chronic little chickens waiting for our feed. My diseases. The central element of the grandfather told us if we drank it every Greek diet is an emphasis on plantday, our hair and eyes would shine, we derived foods, including the use of exwould have better teeth, and we would tra virgin olive oil as the principal fat be healthier… for marination, cooking, salads and at the table as a condiment. Experts An apple a day…or a tablespoon recommend consuming at least four of olive oil? tablespoons per day of extra virgin olIn America, people say, “An apple ive oil.” a day keeps the doctor away,” but in Turns out, my Papou knew what he Greece, we say a couple of tablespoons was talking about! of olive oil a day will keep many doc-

48 • January 2022 • Total Food Service • www.totalfood.com

Olive Oil – a Gift from the Gods Olives and olive oil have been a part of Greek culture since the ancient times - in ancient Greek mythology, olive oil was symbolic, a sacred gift. It’s also how the city of Athens got its name. According to the myth, Athena, the goddess of wisdom, got into a competition with Poseidon, the Greek god of the sea and horses. Both gods wanted to be the one to name the capital of Greece, a new city growing in the heart of the country. In order to decide who would name their city, the citizens wanted a useful gift from each god. Poseidon gave them warhorses and pierced his trident into the land, causing seawater to spring up. Athena responded by striking a rock with her spear, causing an olive tree to grow there. It didn’t take the citizens long to decide who had won: They knew the olive tree would bring them good health and flavorful food year-round, from olives and olive oil. The city declared Athena had won and chose the name of Athens for itself. Living that Olive Oil Life… As a Greek, having olive oil every day comes naturally to me - my earliest memory growing up was the smell of our house. It smelled like olive oil. The fragrance came from our cellar, where my family stored our barrels

Chef Maria Loi is an Entrepreneur, Greek Food Ambassador and Healthy Lifestyle Guru. The author of more than 36 cookbooks, she will also host a new show, The Life of Loi, debuting on PBS in 2021, which aims to build an inspirational and educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey and olive oil sold on QVC, at Whole Foods Markets and in other stores. The namesake of three restaurants, her current one is Loi Estiatorio in the heart of Manhattan. Connect with her on LinkedIn and learn more about her food philosophy atloiestiatorio.com/chef-loi/.

of olive oil. We were poor, but we had acres of land, where we raised hundreds of olive trees. From all my family’s olive trees, we made olive oil. Every fall, everyone—my father, mother, three sisters, brother, and grandparents, along with friends and extended family from our village—would go out into the fields and gather the olives, shaking the trees and handpicking the best fruit. We would put all the olives we chose in a special bag so they wouldn’t become bruised, and then walk them to the eleotrivio, a big wooden olive press in the middle of our village. This was special—not every village had an eleotrivio. Ours was operated by donkeys, which pulled a long wooden beam that extended from the center of the press in a large circle. This drove a stone grinder that crushed the olives and sent their juice running out into a big metal pot. The juice from the eleotrivio was unlike anything else: The first press came out as a beautiful green color, rich and thick, and the fragrance re-

continued on page 54

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MARIA LOI

from page 60

minded me of freshly cut grass. And it tasted like heaven. I always went to the eleotrivio with a cup in my pocket and some fresh bread my grandmother had baked that morning, so I could taste the first press. I was the youngest, so I was allowed to sneak to the front of the line. I remember feeling so lucky while eating my bread with the first drippings from the press. After I ate, I would take a couple of drops of oil in my hands and rub them together so I could smell the fruitiness from the olives all day long, the way my grandfather had taught me. So, What Makes Olive Oil ‘Good’? Indeed, rubbing olive oil between your hands vigorously to smell the fresh, bright qualities of the oil is my favorite way to check the quality and caliber of an oil, but there are other ways, too. To properly taste an olive oil, which allows you to experience all the aromas and flavors different varieties provide, follow these simple steps: 1) Pour one tablespoon of olive oil into a tasting glass (you can use a wine glass or a brandy glass), and cover it

with a lid or the palm of your hand; 2) Hold the glass from the bottom to allow the oil to warm from the heat of your hand; 3) Swirl the oil around the glass, allowing it to coat the sides (this releases the aromatic qualities of the oil); 4) Remove the lid or your palm, and inhale to experience the various sensual qualities of the oil; 5) Now, ‘slurp’ the oil into your mouth, and hold it there – don’t swallow right away; try to inhale through the sides of your mouth to intensify the flavor of the oil, and breathe out through your nose; 6) Swallow the oil, and concentrate on the flavors and sensations you experience. Was the olive oil fruity? Grassy? Bitter? Pungent? Spicy? These are all different qualities a person can experience when tasting olive oil. The earlier the harvest, the less ripe the olives, which tends to yield a brighter, grassier, spicier and more peppery oil. Polyphenols….the Gold in ‘Liquid Gold’

Spicy is often used to describe a ‘peppery’ sensation, which is directly connected to the phenolic content of olive oil – this refers to the concentration of polyphenols (antioxidants) in the olive oil. The more an olive oil ‘burns’, the higher its antioxidant concentration, therefore being much better for you. In specific, one type of polyphenol, known as Oleocanthal, is known to have incredible healing qualities, which makes daily consumption of good olive oil a must! My friend and colleague, David Neuman, is the author of Extra Virgin Olive Oil: The Truth in Your Kitchen, and is one of the world’s foremost experts on extra virgin olive oil – the good, the bad, and everything in between. His new book will be an excellent resource to learn more about what makes an olive oil good…or bad…and why. Olive Oil All Day, Every Day However, tasting olive oils is essential not only to learn whether an olive oil is good or bad, but much like wine, the different qualities of different oils made from different olives lends a whole new element to culinary

applications. While it is true, there are some delicate olive oils that benefit most from cold applications, like finishing salads, soups, and plates in general to lend another layer of flavor, there are many extra virgin olive oils that are hearty enough to stand up to the appropriate kitchen heat. With the smoke point of extra virgin olive oil landing between 375-394º F, many direct and indirect heat cooking methods would benefit from the use of a high-quality extra virgin olive oil, making the dishes created healthier and more delicious. I shared one of my favorite recipes with Dr Simon Poole, author of The Olive Oil Diet and The Real Mediterranean Diet, who wanted to share it in his book because it showcases both the hot and cold application of extra virgin olive oil in a single recipe. I hope you enjoy this recipe for Fasolia Salata, or Greek Bean Salad, and incorporate it into your life as you strive to make healthy changes for 2022. Kalí órexi! Enjoy your meal!

A staple of Mediterranean cooking, the process of making great olive oil is an art, as shown in this visit to Sparta Gourmet in December 2021: (L-R) From the initial harvest of the olives, to the olives being washed before pressing, to the extrusion of the fresh extra virgin olive oil. All Photos courtesy of Sparta Gourmet.

50 • January 2022 • Total Food Service • www.totalfood.com

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January 2022 • Total Food Service • www.totalfood.com • 51

LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

A REFRESHER ON NY QUARANTINE LEAVE, NYC SICK LEAVE, NY VACCINE PAY AND WARN OBLIGATIONS AMID THE OMICRON SURGE

s Omicron continues to spread and businesses are increasingly faced with employees testing positive for COVID-19, employers must be mindful of their obligations under the NY Quarantine Leave Law, NYC paid sick leave law and NY vaccination pay law. A refresher on these requirements follows. NY Quarantine Leave Employees who must quarantine because they test positive for

COVID-19 or because they were in close contact with someone who has COVID-19 will be eligible for NY Quarantine Leave (“NYQL”). NYQL is available in addition to any other employer-provided sick leave or paid time off. All employees on NYQL are entitled to job protection for the duration of their quarantine, but the number of paid leave days the employer must provide will depend on the employer’s size: • Employers with 10 or fewer em-

52 • January 2022 • Total Food Service • www.totalfood.com

ployees and a net income less than $1 million: 0 days • Employers with 11-99 employees and employers with 10 or fewer employees and a net income greater than $1 million: 5 days • Employers with 100 or more employees: 14 days Employers are only required to pay employees for shifts/work days that the employee misses due to their quarantine. Employees may also be entitled to COVID-19 disability and Paid Family Leave benefits for the remainder of their quarantine once the employer’s pay obligation has ended. Employers must provide employees who exhausted their initial NYQL entitlement with a second and third period of NYQL under the same terms, including with respect to the length of time off and pay, if the employee (a) returned to work after their initial NYQL, then subsequently received a positive COVID-19 test, or (b) used and exhausted their initial NYQL but continues to test posi-

Valerie Bluth is a Partner in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. For more than thirteen years, Ms. Bluth has exclusively represented and advised clients in employment-related matters, with a particular focus in the hospitality industry. Above all, Ms. Bluth works tirelessly to ensure clients are in compliance with an ever-changing landscape of federal, state and local employment laws, especially with respect to COVID-19 compliance, pay practices and employment policies, and to devise practical solutions for any employment problems that might arise. Ms. Bluth can be reached at (212) 370-1300 or vbluth@egsllp.com.

tive for COVID-19 after the end of their quarantine period. It is important to note that the NYQL leave bank doesn’t reset just because an employee uses some of their initial NYQL allotment. That is, if an employee is entitled to 14 days of paid NYQL from their employer and used 7 days of NYQL because they were in close contact with someone with COVID-19 in June, and subsequently tests positive for COVID-19 in January, they still have 7 days of left from the initial NYQL entitlement to use at that time. Only if the employee still could not return to work because, for example, they are still experiencing severe symptoms would a second 14-day NYQL leave bank become available. For larger employers, the second or third quarantine period may never come into play given the recently-updated NY and CDC guidelines shortening the quarantine period for individuals who test positive for COVID-19 to 5 days after the onset of symptoms or, if asymptomatic, the date the test was taken, down

continued on page 88

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January 2022 • Total Food Service • www.totalfood.com • 53

BLUEPRINT

NEXT STEP AND SAM TELL TEAM WITH GOLEMIS BROTHERS TO DEBUT NEW TOPS DINER IN NJ

s with so many secondgeneration restaurateurs, the Golemis Brothers have always wanted to put their stamp on the family eatery. With that mission in focus, ‘The Diner Capital of the World’ has welcomed a new gem: the new Tops Diner in East Newark, NJ. The novel structure’s goal is to establish a gold standard and move the Garden State’s diner concept to the next level. Brothers Jim, John and Van Golemis built a team led by Next Step Design and Sam Tell and Co’s Warren Polansky with a goal of creating a new vision for a landmark diner. Tops is situated in its same location, at the intersection of Passaic and Central Avenues in East Newark, adjacent to the Clay Street Bridge and a stone’s throw from the Passaic River. The hours of operation are 8 a.m. to midnight, seven days a week. The newly designed restaurant has been created to handle the Pandemic driven growth of takeout orders, representing a significant slice of the diner’s daily business (about 20%), This includes a special pickup area for UberEats, DoorDash and GrubHub’s drivers. “Logistically, when considering how we wanted our new building to look, we knew the company’s aspired growth needed a new flagship location. Our previous restaurant, having

“A diner is a place for people to relax, meet friends, enjoy good food, and feel comfortable.” — Jimmy Golemis

been built in the 1940s, lacked the necessary infrastructure,” Golemis commented. “We built the place from the kitchen out, centralizing the kitchen. With the combined efforts of Next Step and Warren Polansky, we evaluated how we could elevate our efforts without compromising what we have done for so many years.” Tops has been equipped to meet takeout and delivery demands long before the pandemic. “Roughly 18% of our clientele before Covid was in takeout and this meant we had to invest in our customers who chose to order our food and eat it in their own homes. We had a kitchen space dedicated entirely to takeout, with 1,000 square feet of space, windows and ventilation, and necessary technology equipment. Since we excelled in our takeout services prior to the pandemic, we were able to successfully operate throughout the pandemic’s challenges. We

continued on page 56

The Tops branding that has been the cornerstone of the iconic restaurant is an integral element of the new design

A spectacular new 8000 sq foot kitchen was designed and built by the Golemis Brothers in cooperation with Next Step Design and Warren Polansky of Sam Tell.

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January 2022 • Total Food Service • www.totalfood.com • 55

TOPS DINER

from page 54

were built to do takeout and we didn’t miss a beat,” Golemis noted. The first thing guests see when they approach the diner is the dark, majestic Tops tower, which crowns the roof, and there’s a rigid, dazzling stainlesssteel awning, which wraps around the diner’s façade. The exterior features large windows, stainless steel panels and accents and neon lights. Space along the perimeter allows for outdoor patio-style dining, and parking in the front and back of the diner has room for 165 cars. The old diner is being torn down and has been replaced with a parking lot. The interior design is highlighted by an eye-catching 18-stool counter adorned with black marble, serving a full selection of cocktails, beer, wine and spirits. The spacious, 15,900-square-foot interior with a high ceiling can accommodate a variety of tables and booths, with a 300-customer capacity, and the most artistic feature of the interior can be seen when you look down: an authentic, four-

tone terrazzo floor, created by Sicilian artisans. Early on in the project’s planning, Golemis determined the installation of a terrazzo floor was a priority and a nod to Garden State diner tradition. Many vintage, factory-built diners from the 20th century had elegant terrazzo floors—a source of pride for family owned enterprises. Unfortunately, most modern, site-built diners refrain from including terrazzo floors, mainly due to cost considerations. The diner’s most impressive interior appointments will be, for the most part, unseen by customers: a glistening world-class stainless-steel kitchen; a full bakery with multiple ovens for baking artisan bread, pastries, pies, and cheesecake; and separate stations for gourmet coffee and espresso; filtered water; and ice cream. Tops is hardwired with a network of leadingedge information technology resources to manage the business. The Golemis brothers worked closely with Warren Polansky and the Sam Tell team to create an equipment spec

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that could support an 8,000 square foot kitchen. “One of the keys to this design was the use of shelving in the walk-ins.” noted Golemis. “We worked closely with John Merkel from CLV who reps the Cambro line to get that right. With a thousand plus items on our menu, we needed to build out a package that featured the fire power to support the large volume that we do both in the restaurant and for takeout and delivery. To accomplish that we specified Rational’s combis to provide our culinary team with the cooking firepower needed to ensure consistency across a very diverse menu”, Golemis continued. “Cleveland’s food steamers continue to be the workhorses of the Tops culinary spec,” Polansky added. “And Hobart’s Centerline products are a perfect fit for a high-volume kitchen like Tops.” With a focus on very busy bar operation, Golemis

continued on page 58

The Parts and Labor interior design strategy enabled the Tops/Golemis team to create a feel with the comfort of the old and the best of the new

January 2022 • Total Food Service • www.totalfood.com • 57

TOPS DINER

from page 56

noted, “Adding MicroMatic to the bar design will give us the flexibility needed to manage an extensive bar menu.” Polansky, as he has for so many of his Metro New York restaurant clients through the years, was entrusted with building a fresh tabletop look for the new Tops facility. “We worked closely with Kurt Newman and Kristine Martin at Steelite to create multiple looks that reflect the restaurant’s extensive menu. This also included a fresh look for their bar menu with a full line of Steelite’s Bormioli glassware.” Having taken pride in their cocktails over the years, Tops wanted to update their previous four-seater bar at the new location. “We decided to create an old school-looking diner counter with a bar that had 18 stools, the same the old diner in the 70s had. The combined counter and bar has a 3 station bar and is definitely the most successful thing we’ve done, with customers naturally gravitating towards it when they walk in the doors.” One of the most popular drinks the bar of-

The new Tops kitchen features a full array of Jade cooking solutions

fers is the “Venus Williams”, consisting of Hennessy Cognac, raspberry liquor, passion fruit liqueur, fresh lemon juice, and a house simple syrup. The allure of the bar and the presentation of the drinks has most customers ordering mimosas or breakfast margaritas on a random Tuesday morning. “Working with Parts and Labor Designs allowed us to bring our interior design ideas on paper to life at our

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new location,” Golemis said. “We gave them the green light to do everything as far as interior design goes and this allowed us to focus our attention on the kitchen. We wanted to create an establishment that looked as if it had been here for 100 years. Parts and Labor cared so much about meeting our expectations and it was a shared passion and energy for bringing our vision to light that made it all possible.”

Tops brings a reputation for first class cocktails to the new facility with an elegantly crafted new bar

The new Tops location was looking for a modern look without losing a comforting atmosphere. “We worked on creating a symbiotic relationship between current designs with timeless classic atmosphere,” shared Jeremy Levitt, President, Parts and Labor Design. “A diner has a certain personality that helped with the aesthetic

continued on page 60

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TOPS DINER

from page 58

component: certain shiny surfaces, a consistent color palette, as well as the functionality of the space with booths and stationary stools that aided in designing a floor plan that made sense. There’s something about a diner that is about creating a community; people are recognized by staff and customers alike so we wanted to blend this welcoming environment into our design focus. The larger bar accommodates the large number of people walking through the doors and nowadays more people want to sit and eat at a bar and converse with those around them. We designed everything custom and carefully selected people who could fabricate it. All of the furniture are custom pieces, mainly from a company called Artco based out of Toronto. In terms of the color palette, we went for creams, pale burgundy, various shades of blue, with stainless steel, gold aesthetic. The white and clear glass combination works together to create intimate ambient moments.” The Hudson County diner is re-

nowned for its professional, courteous waitstaff, while customers, food critics and restaurant reviewers rave about the diner’s daily specials, breakfasts, salads, fresh seafood, steaks, meatloaf, egg platters, sandwiches, wraps, milk shakes and splendid desserts. Each year Tops is lauded by national and regional magazine “best diner” surveys, “favorite diner” polls by foodie websites, statewide news coverage, and a consensus of diner fans. The Golemis Brothers have always sought out the latest in embraced technology to support their growth. “As someone who is extremely analytically driven, we take advantage of our POS systems,” Golemis said. “I come in early every morning and print out every system sold on a daily basis to observe errors, feedback, and trends.” Tops has just started a loyalty program for its customers, partnering with Loyal Patron, as a way to give back to its customers. Birthday coupons, discounts, and a point system are a part of the program.

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For generations, the Tops parking lot has been full of license plates from out of state and locals that have made the diner a landmark. The Golemis family has used this well-earned popularity as a foundation to create something spectacular, even as the diner remains true to New Jersey’s diner culture and spirit. “A diner is a place for people to relax, meet friends, enjoy good food, and feel comfortable,” Jimmy Golemis declared. “That was the atmosphere at the old diner, and it is the atmosphere at the new Tops. We’ll continue to be a beacon for this neighborhood.”

The Golemis Family refused to let the Pandemic deter their vision for the creation of the new facility. In November of 2019 they announced their plans to replace the familiar silver and blue edifice that evolved as a landmark for diner lovers throughout New Jersey, and beyond. The Golemis family purchased Tops in 1972 and has overseen several major expansions and remodeling projects, building a reputation as a premier eatery. The new Tops Diner is the crowning achievement to that tradition.

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60 • January 2022 • Total Food Service • www.totalfood.com

January 2022 • Total Food Service • www.totalfood.com • 61

FROM THE NYC HOSPITALITY ALLIANCE

NYC HOSPITALITY ALLIANCE URGES FEDERAL, STATE AND CITY LEADERS TO ACT SWIFTLY AMID RESURGENCE OF COVID-19 With Andrew Rigie

ith rising COVID-19 infections impacting everything in New York from the Rockettes, to the cancellation of reservations and holiday parties, to when employees will return to the office, we are urging government officials to swiftly act and prevent further economic disaster for the industry. In our role, The New York City Hospitality Alliance advocates on behalf of its members in the halls of government and in the media. With that in mind, we have released ten critical policy proposals that New York City, New York State and the Federal government should enact immediately to ease the economic pain that’s been created for the more than 20,000 restaurants, bars, nightclubs, and event spaces across the five boroughs. New York City’s restaurant and nightlife industries were absolutely devastated by the COVID-19 pandemic. Across the city, businesses are still struggling, and another economic downturn caused by Omicron compounds the chaos and challenges, and could be the death knell for even more local restaurants and nightlife spots. We need government to support and help save these vital businesses and jobs by enacting

We need government to support and help save these vital businesses and jobs by enacting these policies ASAP. these policies ASAP. Here are the The NYC Hospitality Alliance proposals to New York’s elected officials and decision makers as we get ready for 2022: 1. Offset the cost of COVID sick days employers must pay. Restaurants have been financially devastated and many face huge amounts of debt. Employees need to be assured that they can stay home if sick without jeopardizing their income and the health of their colleagues and diners, so government needs to support struggling businesses by offsetting the cost of sick pay. 2. Get rapid tests to restaurants. To protect the health and safety of restaurant workers and diners alike, and mitigate operational disruptions to businesses, rapid tests should be provided directly to restaurants, bars, and nightclubs for increased and more effective distribution. 3. Convert sales tax to grants. Sales tax collected should be converted into cash grants for businesses to have immediate money on-hand to cover expenses. If the

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money was remitted via the Prompt Pay program (or otherwise) it should be reverted to the businesses. 4. Bring back Alcohol to Go. Alcohol to Go was extremely popular with consumers and the revenue it generated for restaurants and bars was a lifeline for months during the pandemic. Small business owners need the certainty of this revenue stream. Delivery and takeout will continue to be an integral part of the restaurant business, so this source of ongoing revenue is critically important to so many restaurants and bars. Alcohol to go must be reinstated. 5. Allow the safe use of propane heaters for outdoor dining. Last year propane heaters made outdoor dining possible during the coldest months of the pandemic. It’s critical that restaurants have the opportunity to effectively, efficiently, and safely keep their customers warm with propane heaters while they dine outdoors again this winter, especially as more do as a result of increasing COVID-19 cases. This policy is supported by Mayor-elect

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.

Adams and legislation was introduced by Councilmember Powers to again allow propane heaters. 6. Replenish the Restaurant Revitalization Fund. 65% of New York restaurants were shut out of the federal Restaurant Revitalization Fund grant program after funds were exhausted, and countless local restaurants are still in dire situations. More financial relief is desperately needed. While we’ve worked with New York’s elected officials led by Majority Leader Schumer and secured their support, we need the support of more U.S. Senators from states around the nation to make this relief a reality. 7. IRS must send Employee Retention Tax Credit checks to businesses. There’s been far too long of a delay already. With uncertainty in the industry growing, Employee Retention Tax Credit checks must be sent to businesses immediately. 8. Pass the Low-Revenue Recipient Paycheck Protection Program Relief Act. This legislation introduced by Congressman Nadler will

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STACY GILBERT New York City Managing Partner and Co-Leader, Restaurant & Hospitality Practice sgilbert@citrincooperman.com

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You know our clients because we work with hospitality businesses in your neighborhood, as well as the ones known throughout the world we help them focus on what counts so they can thrive in any outcome.

January 2022 • Total Food Service • www.totalfood.com • 63

EYE

PRESENTED BY

FOODSERVICE EVENT COVERAGE

PLANT BASED WORLD EXPO BRINGS WIDE DIVERSITY OF MENU REPLACEMENTS AND SOLUTIONS TO JAVITS

t is interesting to see an emerging industry move from the fad to trend and then take its place as a fully vetted segment. For the Plant based food and beverage industry that is exactly what took place at last month’s Plant Based World Expo North America. Attendees at the 100% plant-based B2B industry event at New York City’s Javits Center were treated to best-in-class

plant-based products, remarkable product innovations, informative and inspiring speakers, and exclusive networking opportunities. The exhibit space grew by more than 65% and the B2B audience more than doubled from the 2019 event. The show also brought something rarely seen in a relatively new show: very opulently produced booths that in this industry have been just

seen at the NRA (National Restaurant Association Show/Chicago). Vindication that major traditional meat producers want to stake their claim to plant based market share now. “The turnout and response to PBW 2021 was better than we expected,” said Chris Nemchek, General Manager. “You could feel the energy and excitement on the expo floor as ex-

The OddlyGood team brought their much talked about cheese alternative to Javits

Meatless Farm’s van was among the creative array of booths at the annual event

The show brought many of the Plant Based visionaries together to share ideas. (L to R) Cuisine Solutions Gerard Bertholon, Virtual Breakfast Session host Larry Sashin and the unMeat duo of Patrick Baskin and Gregory Banzon.

The nation’s sous vide leader Cuisine Solutions unveiled a comprehensive commitment to plant-based fare at the show

With a hall full of masks, the 2021 event was in fact a bit “nutty”

Planterra debuted their Ozo plantbased line of menu solutions at PBW21

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hibitors, buyers, manufacturers, investors, and distributors networked, made deals, and discovered how far the plant-based industry has come since our 2019 show and where we are headed.” “The Plant Based World Expo was amazing!” said Henrik Lund, CEO of Naturli’ Foods. “The organizers were

continued on page 66

The show marked the return of the original reality TV chef Rocco DiSpirito who was welcomed warmly by fans in his new role as spokesperson for Tindle chicken

Pleese Cheese introduces their highly anticipated tasty plant-based pizza cheese solution

January 2022 • Total Food Service • www.totalfood.com • 65

PLANT BASED SHOW 2021 really efficient about connecting the right people with the plant based industry. It’s a very beneficial trade event for the booming plant based business, and it’s the right place to connect with the right people from the trade, retailers, distributors, brokers and nonprofits. You can meet colleagues, share information, and improve products.” “PBW was a great show this year! The energy in the room was electric,” added Katie Grobman, VP of Marketing, Abe’s Vegan Muffins. “It was a great turnout— we had buyers from Giant Eagle, Misfits Market, University of Michigan, DOE NYC, Freshly and many others—our entire team is very happy.” The show displayed what is truly an evolution of plant based products. “Last time it was all about burgers,” the show’s VP of Content Ben Davis noted. “But now the difference that those months have made on the industry and consumer demand for

healthier, plant-based foods that are better for them and the planet was in evidence at every turn. The key to success in this industry is making food that is tasty and affordable, easy to prepare, and does not require any sacrifice from consumers who want to eat what they love.” There were more new plant-based chicken launches at the expo than ever with nuggets, southern fried bites, patties, shreds, and more from unMeat, VFC, Gardein, CHKN Not Chicken, Future Farm, Beyond Chicken, Plant-It, and Tindle. Whether they were sampling creamy plant-based butter and cheese and mouth-watering plant-based pork filled dumplings, or listening to expert speakers, celebrity chefs, and industry leaders, show goers were treated to a full menu of new ideas. Many manufacturers and foodservice professionals seem to have found the sweet spot for the industry

PBW21 brought top chefs including Richard Robinson and Gilbert Mani of Fresh & Co in search of new menu solutions

Maple Leaf Farm’s Field & Roast booth is yet another indication of the full steam ahead commitment being made to the Plant Based space

VFC Foods brought a tasty array of chicken offerings

PRESENTED BY

from page 64

TFS and L.Sashin’s popular Virtual Breakfast Session (VBS) was brought to centerstage. (L to R) Larry Sashin, celebrity chef Rocco DiSprito of Tindle Chicken and noted marketing guru Michelle Smith

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to flourish with the creation of the: Flexitarian. That consumer and inning part has been described as someone who will add plant-based fare to their weekly diet but will still continue to consume a ‘traditional beef’ burger. “That is where the flexitarians come in,” Davis points out. “They are the ones you have to reach. If we only make foods for the plant-based or vegans, we are missing the other vast expanse of the population. If you want to see 40 percent growth year over year, you have to reach everybody.” With the goal of adding as many diners to those ranks, the show featured a number of well-known chefs and food industry experts sharing their vision. Rocco DiSpirito, James Beard award-winning chef, healthy lifestyle crusader, and acclaimed author, Chef Chew, Founder & CEO of Something Better Foods of TED Talk farm, Ocean Hugger’s chef James Corwell and Food Network’s Palak Patel made their

show debuts. “Our goal was to offer a world-class line up of speakers to create a better understanding of the everexpanding plant-based industry and knowledge that you can start putting into action right away,” Davis continued. “Easy, affordable, tasty and offering a one-to-one swap” is what foodservice and retail consumers are looking for when they go to buy plant-based versions of their favorite foods,” Davis concluded. Plant-based sales are projected at $162 billion within the next decade. With that in mind, the Plant Based World Expo 2022 has already been scheduled for September 8-9th at the Javits Center with an even larger footprint.

(L to R) Dr Foods Sean Rakidzich and Melissa Mireles

(L to R) Anu Anowar of Westside Market, Maywood Market’s Kostas Kavvadias, and Konstantinos Motsios of Megas Yeeros

Campbell’s R&D chef Omar Rivera toured the Javits event

The show’s growth is represented by the fact that what used to be a sampling show has evolved into a show floor in which key connections are being built between manufacturer Andrew Itzkowitz and the brokerage community represent by B&A Food Brokers’ Avi Kahn

January 2022 • Total Food Service • www.totalfood.com • 67

NEWS

RESTAURANT OPERATIONS

MULTICHEF XS: THE CONVENIENTLY SIZED HIGH-SPEED OVEN W hen operating a foodservice program out of a small area, it is important to utilize every inch of space available. Bulky kitchen equipment can take up valuable square footage that can be put to use in other ways. Today, finding alternatives to these massive, and not to mention pricey appliances can really make or break a business. Our new MultiChef XS™ is the high-speed oven that truly delivers on size, convenience, and quality. Taking up only sixteen inches in width, and about thirty inches in depth, this little guy really packs a punch! The combination of high temperatures forced impinged air, and microwave

power, work together to heat/cook food faster than conventional methods. This unique combination makes it simple to roast, toast, melt, and bake items without forfeiting time or flavor. Imagine, all of that cooking power in a compact design! From C-Stores to coffee shops, the MultiChef XS is ideal for businesses looking to take full advantage of their entire food preparation area. Just place the oven on your countertop, plug it in and start cooking. No need to worry about it getting too close to the wall or other items that you may have in your kitchen, the MultiChef XS requires ZERO side clearance, and its exterior stays cool to the touch at all times. Furthermore, all of our equip-

ment is completely ventless, allowing them to operate without a hood or ventilation system and keeping your set up and installation experience hassle free! So, exactly what type of menu items can you serve up with this foodservice marvel? Well, some of our favorites include, quesadillas, paninis, flatbread pizzas, and nachos…just to name a few! We also love using the MultiChef XS to help us prepare other offerings. For instance, we recommend roasting boneless chicken and vegetables in the morning, before opening your

doors. Dice them up and store them in your refrigerator to be used throughout the day in all of the options listed above, and then some. The versatility of this oven is not to be overlooked! If you are looking to implement a foodservice program, but are worried you do not have the space to make it happen, know that MTI is your source for ventless kitchen solutions. To learn more on how ventless equipment can help you grow your foodservice program, visit us at www. mtiproducts.com.

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FOODSERVICE EVENT COVERAGE

AHF HEALTHCARE PROFESSIONALS COME TOGETHER TO CELEBRATE HOLIDAY SEASON

here are so many foodservice professionals that have gone above and beyond through the two years of the Pandemic. At the top of that list has to be the healthcare foodservice men and women that have been on the front lines to support the daily challenges of Covid-19. So, with that in mind, the irrepressible Patrick Lamont, Mimi Wang and Stephen Chow hosted the annual AHF-Association for Healthcare Foodservice Holiday Party last month. With the backdrop of the beautiful Russo’s by the Bay,

the special event featured a night of Food Service Employee Recognition, Officer Installation as well as networking, dancing and fun. The AHF - New York chapter’s goal is to play a key role on the journey to health and wellness. As healthcare foodservice self-operators, the group understands the important alignment between nutrition and healing. The chapter’s mission is to develop leaders and raise the bar for foodservice in New York’s self-operated facilities, whether acute or long-term care. Its members are

Chapter President Patrick Lamont of Brookdale Medical Center

(L to R) MSKCC’s Dorothea Wilson, Shivona Decuir and Tatanisha Peets

(L to R) Mimi Wang, Jose Andujar and Daisy Bombaes from Manhattan VA Medical Center

Mr and Mrs Cory Perez of PBAC

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directors, managers, dietitians and chefs. AHF-NY provides professional growth through focused education - the programming that drives productivity, innovation and patient satisfaction from within all facets of the foodservice department, from patient meals to staff dining to retail concepts. The New York Chapter has a history that date back to 1960 when it was launched as as the Healthcare Foodservice Administrators Association of Greater New York. It was founded by the legendary Jacques Bloch. The former director of food

(L to R) Linda LaSpina, Kimberly Mango, Livia Lam and Mimi Wang from Brooklyn VA Medical Center

(L to R) South Beach Psychiatric Center’s Nicole Peters, and Mark Rivera

and nutrition at Montefiore Medical Center in The Bronx, lead the way for what AHF has become over the past six decades. Today, AHF New York salutes Bloch’s legacy and shares AHF National’s mission: To promote, support and connect healthcare foodservice professionals, assuring food and nutrition services are valued as an essential contributor to the mission of the healthcare organizations we serve.

(L to R) Diane Rossi of Pro-Tek and Singer/M Tucker’s William McNamee

AHF members enjoyed a special night of celebration on the dance floor

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NEWS

By Claudia Giunta

MENU SOLUTIONS

LOUMIDIS FOODS BRINGS TRADITION OF AUTHENTIC GREEK TASTE TO NATION’S COMMERCIAL CHEFS

company’s rich history is a crucial ingredient to its efforts in developing and sourcing quality products and bringing them to the competitive marketplace. With innovative ideas, a passion for success, and a desire to bring customers a premium product, Loumidis Foods has become a reputable Greek brand. Having started in 1920, the latest generation of the Loumidis family strives to maintain the traditional preparation of Greek cuisine, but with a modern sustainability mindset. The story of the company starts over 100 years ago when three brothers went into business to create a marketplace. Matthew Kalamidas, Commercial Director of Loumidis Foods, shared how their vision got started: “The original Loumidis brothers considered their resources and what was around them and recognized coffee was something they had access to. They began importing products and raw material from South America, roasting and creating one of Greece’s first consumer-packaged goods for mass production.” In the 60s and 70s, a political climate in Greece changed and the military put a price control on commodities, creating challenges for the Loumidis brand. With that came a new generation of the Loumidis Family who would go onto to create their own company and create a new vision and brand that has accomplished enormous success. “The second generation realized that there was a growing popularity of Greek food in the US and because one of them worked as an export manager, they considered selling in the States. The third generation were attending university in the States and opened a small office in Astoria, NY and began to sell Greek coffee there. “The industry relationships that

The Loumidis Foods team is excited about the upcoming Mediterranean Diet Roundtable where they can engage with buyers that are conscious of the Mediterranean diet benefits. the Loumidis family maintained with Greek producers eventually led to their business emerging in the States as Loumidis Foods, a source for premium Greek products,” shared Kalamidas. The family’s legacy in the food industry inspired a passion to bring the Greek quality they are familiar with to the States. Additionally, with the days overlapping in the States and Greek daily interactions with the team over Zoom ensure that effective communication, despite distance and physical boundaries, are withheld. The father,Sotiris, and his sons, Iason and Kimon all attended business schools and currently work from Athens. They carry the burden of the family legacy on their shoulders. They operate ethically and honestly; are very hands-on in business decisions and perform site visits to Greek suppliers regularly.” The Loumidis Foods company has grown to 30+ brands, with its entire product line being carefully crafted and containing over 470 SKUs. The product list can be seen as addressing retail, food service, fine dining, fastcasual, and other food industry mar-

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kets. “The brands we represent openly define us and by working with them we want to be a testament to quality. We have a core group of suppliers that make up our entire plate. We want to be a solution for a restaurant or food service company. We look for their reputation in the marketplace and that they take authentic and traditional approaches with crafting their products.” Brands that Loumidis partner with include Olympus Dairy, Papadopoulos, Paliria, Nescafe, Misko and many other iconic Greek companies. The customer base of the company is split into local food service and retail customers, U.S. Supermarket Chains, and a network of distributors that cover 23 states. This diverse range of customers can include cafes, fine dining restaurants, small mom and pop markets, as well as universities or hospitals. “This diversity allows us to play in different sandboxes and explore new opportunities. We are observing that the explosion in Greek cuisine popularity has affected consumers’ desire to explore the products and pay the premium price that expands both their

knowledge and palette. This is where our brand can step in and provide customers with the consistently nutritious products that are made with authentic ingredients.” With the consideration that people eat for the entire experience– aesthetic and food quality– Kalamidas touches on how chefs approach their menu changes. “The conversation with chefs is interesting because they all aim to be authentic and let the flavors of Greek food speak for themselves,” he said. “Traditional chefs are about using the best ingredients- it’s about the incomparable cheese, oil, and seasoning and letting the flavors speak for themselves. Some chefs are innovative, wanting to be playful with their cooking and develop a fusion-type dish. Others address ease of use and what is easy to implement that has a consistent and superior quality.” The Loumidis team actively engages with chefs and culinary professionals to gain new ideas and put themselves in their shoes to observe their challenge and allocate solutions. The brand is excited about the upcoming Mediterranean Diet Roundtable where they can engage with buyers that are conscious of the Mediterranean diet benefits. “The event is a means for Loumidis Foods to highlight several of Greece’s finest brands, each of which covers a key component of the Mediterranean Diet,” Kalamidas concluded. “In addition, these brands provide several solutions, which food service operators are seeking to assist them in expanding their menu to meet the market trends. As restaurants look for ways to tackle bigger sections of their menu, we want to be someone growing companies can depend on. It’s an opportunity for us to bring our intimate conversations to a much larger audience.”

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FOODSERVICE EVENT COVERAGE

PARTRIDGE CLUB HOLIDAY LUNCHEON RAISES HOSPITALITY STUDENT SCHOLARSHIPS

s with so many aspects of life the opportunity to come together to toast the holidays was nothing short of spectacular for Partridge Club hosts and their guests last month. The added bonus of being able to bestow scholarship funds to students was truly the icing on the cake. With the backdrop of the New York Athletic Club, Partridge Club members welcomed the holiday season at the club’s annual holiday shindig. Kudos to club president Roger Oliver who truly represents the spirit of the organization. Among the highlights was the presentation of Scholarship awards to representatives Rosa Abreu of NYC College of Technology, and representatives of Cornell University, Johnson and Wales, Paul Smith College and ProStart. Colin Burns of Winged Foot and Wykagyl’s Bob Kasara brought down the house with their gracious Partridge Scholarship contribution in honor of their long-time vendor and friend Dennis Murphy There was also a well-deserved tribute to the soon to the soon to retire Dick Catanni of Restaurant Associates and Memorial Sloan Kettering’s Veronica McLymont who for years went above and beyond for the Partridge Club. A number of a major kitchen consultants including Jacobs Doland Beer’s Bob Doland, Christine Gurtler and Ed Hull as well as Cody and Brian Hicks of Hospitality House were on hand. The group enjoyed the camaraderie of such food and beverage leaders as Fresh and Tasty’s Peter Fernandez and Greg Telfian of Pepsi. The Partridge Club was formed in 1935

(L to R) The Brother duo of Brooklyn Brewery’s Garrett Oliver and TemPositions and Partridge president Roger Oliver

(L to R) The next generation of meat mavens Peter and Eric Sarrazin of DeBragga enjoyed the holiday festivities

at the Victoria Hotel in New York City. The membership was made up of leading purveyors to the hotel, club and restaurant trade. The Holiday luncheon brought the mission of the Partridge Foundation to raise scholarship funds for institutions of higher learning and to provide training for students pursuing a career in

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(L to R) Colin Burns of Winged Foot and Wykagyl’s Bob Kasara brought down the house with their gracious Partridge Scholarship contribution in honor of their long time vendor and friend Dennis Murphy

(L to R) Beach Point Club’s Sarah Kuhl and Randy Ruder

(L to R) NYC & Co’s Matt Schecter and NYC Hospitality chief Andrew Rigie

(L to R) Hobart’s Shayne Varnum, Protek’s Diane Rossi and noted consultant James Davella

the Hospitality Industry. Among the industry’s top equipment and supply professionals who celebrated were: Singer/M. Tucker’s Eric Santagato and Marc Fuchs, PBAC’s Larry Cantamessa and Cory Lopez. The equipment and supply manufacturing industry was well represented by Mark Pumphret of Hatco and

Structural Concepts Chris Lustberg. Under the guidance of the club’s President Roger Oliver and a visionary Board, the club continues to fulfill its mission of making a culinary or hospitality education a reality for many students with its scholarship programs.

OVER 70 YEARS OF EXCELLENCE SUPPLYING YOUR FOOD PROCESSING NEEDS!

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NEWS

By Eva Scott

DESSERT SOLUTIONS

CREMA LUSSO BRINGS AUTHENTIC ITALIAN SIGNATURE TO DESSERT MENUS

rema Lusso is the first of its kind in the U.S. food service industry. The company, owned and run by twin sisters Jennifer Lynch and Sarah Ray, offers the food service industry an innovative, ready-touse liquid gelato and ice cream mix. Crema Lusso was developed as a result of the sisters’ passion for creativity and culture and most importantly, as second-generation Italian Americans, a way to honor their grandfather and his love for gelato. The twin sisters’ creativity was first found in their passion for music. “We moved to New York City in our early 20s to pursue a career as musicians. It was our first multi-cultural experience and we wanted to experience more of what the world has to offer, so we ended up traveling to Italy. That was really when our minds began to open to all the

“It was our desire to create a more costeffective way for food service professionals to make premium ice cream and gelato with natural and organic ingredients.” — Sarah Ray unique beauty there is to be found within various cultures of the world and their various culinary aspects. That was when a new dream was formed, one in the culinary field,” explained Ray. Around the time they moved to Europe their grandfather passed away. “When we decided to develop this company, we wanted to create a product that not only we thought was great but was something that could respond to existing needs in the food marketplace,” said Lynch. “It was even more important to us

Crema Lusso owners and twin sisters Jennifer Lynch and Sarah Ray

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that we honor our grandfather. It was more than honoring something that he loved, but also a way to keep his legacy alive.” Lynch and Ray were still living in Italy when they first developed the company, so the design and development of the product was alongside Italian chefs. The company began with soft launches to receive feedback from professionals in the field. “We were really able to develop something that was truly authentic,” Lynch explained. “In the early years, Crema Lusso was developed and produced in Italy then imported into the United States.” Crema Lusso’s priority has always been to serve the food service professional. “It was our desire to create a more cost-effective way for food service professionals to make premium ice cream and gelato with natural and organic ingredients. We were able to do just that in our creation of a shelf-stable, ready-to-use liquid dairy mix.” The Pandemic has enabled the duo to establish a directto-consumer presence over the past 18 months. “Not only was [DTC] very successful, but that very same consumer also dines out regularly. So, as we grow our

foodservice trade, we have a better understanding of consumer taste to share with our restaurant and hospitality operators and the distributors that serve them.” Last year also marked Crema Lusso’s debut at the NICRA (National Ice Cream Retailers Association). This generated a lot of enthusiasm from ice cream and gelato shop operators as they saw Crema Lusso as a way to save them time and money while delivering a premium customer experience. These operators were also enthusiastic about Crema Lusso’s new vegan formula that will be available in the spring. “Being able to offer premium frozen desserts to the growing vegan customer will be a game changer for them,” said Lynch. Crema Lusso was designed for chefs to use for traditional gelato, ice cream, or other frozen desserts by using a batch freezer machine. But, Crema Lusso also is great in a baked format as a wet ingredient for pastries. “Let’s say a food service operator has a high demand for strawberry gelato. He’s going to grab the Crema Lusso from his dry storage, pour it into a mixing bowl with fresh strawberries or other flavoring, blend it together, and throw it into the gelato machine. For baked goods, Crema Lusso contains emulsifying agents needed in basic recipes, limiting the need for other ingredients,” emphasized Ray. Crema Lusso also understands that its long-term success is based on the company’s ability to support the professional chef in their search to create signature desserts. With

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

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NEWS

DISTRIBUTION

THE CHEFS’ WAREHOUSE CONTINUES GROWTH WITH MID-ATLANTIC CAPITAL SEABOARD DEAL

he Chefs’ Warehouse, Inc. (NASDAQ:CHEF), a premier distributor of specialty food products in North America, announced late last month that it has acquired substantially all of the assets of CGC Holdings, Inc., dba “Capital Seaboard”, based in Jessup, Maryland. Since its inception, Capital Seaboard has provided the finest produce and seafood to the Mid-Atlantic. “We are very excited to welcome the Capital Seaboard team to the Chefs’ Warehouse family of companies,” said Christopher Pappas, Chairman and CEO of The Chefs’ Warehouse, Inc. “Our shared focus on quality and

uncompromised service makes this a great combination that will benefit our customers throughout the Mid Atlantic region. Since inception in 1985, The Chefs’ Warehouse has been purveying high-quality, luxury, artisan, local and specialty products for many of the best chefs in America.” “We are thrilled to be joining the Chefs’ Warehouse team,” said Larry Quinn, President of Capital Seaboard. “We appreciate that The Chefs’ Warehouse wanted to continue with the Capital Seaboard team in place and we couldn’t have chosen a better home for our valued employees or a better organization to support our

customers and vendors.” “We’re always looking to expand our portfolio of offerings to our customers,” explained Jenny Regan, The Chefs Warehouse’s Director of Marketing. “We really liked the management and their business plan at Capital Seaboard. With 100 plus years produce and seafood, it enables us to strengthen what we have to offer our Mid-Atlantic customer. So this will be an amazing opportunity for us to grow together and really strengthen our produce and seafood offerings in that area and throughout our national operations.” The Chefs’ Warehouse, Inc. is a

premier distributor of specialty food products in the United States and Canada focused on serving the specific needs of chefs who own and/or operate some of the nation’s leading menudriven independent restaurants, fine dining establishments, country clubs, hotels, caterers, culinary schools, bakeries, patisseries, chocolatiers, cruise lines, casinos and specialty food stores. The Chefs’ Warehouse, Inc. carries and distributes more than 55,000 products to more than 34,000 customer locations throughout the United States and Canada. Learn more at https://www. chefswarehouse.com/chef

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

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SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE

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

awarded Parmigiano Reggiano 126 medals, 7 of which were in the Super Gold category. The Parmigiano Reggiano National Team — an association of 96 cheese dairies across provinces in the production area – was the largest ever joint mission abroad promoting an Italian cheese, with 10 more dairies involved than in 2019. This group effort earned the National Team 117 medals: 6 Super Gold (best table cheese), 32 Gold, 43 Silver, 36 Bronze. Nicola Bertinelli, President of the Parmigiano Reggiano Consortium, commented, “Parmigiano Reggiano has once again demonstrated the qualities of a cheese that is unique in the world, after battling it out with 4,079 cheeses from 48 countries, leaving with a total haul of 126 medals out of 174 competing entries. This success is a source of pride for the entire supply chain, which involves thousands of breeders and 307 artisan dairies every day in the quest for absolute excellence.”

LAKE EFFECT/P3 SET TO REP GLISSEN IN UPSTATE NY SCOOP learned that Glissen Chemical has appointed P3 Reps-NNY to represent them in Upstate NY. According to Tom Vajcovec, executive vice president of sales for Glissen Chemical Company, “we were looking for a new rep with old fashioned values. Honesty, integrity and a very high standard of morals, with a great work ethic who still like to meet customers face to face, where a handshake still means everything. In addition, we know there is an opportunity in Upstate NY for the line, as Upstate once had over 90 thriving businesses that we worked with.” The iconic Joseph Lehr helped build the company into a leading detergent manufacturer with distribution in 22 states. Glissen now boasts a full line of meticulously researched and designed products highlighted by Nu-Foam and Pizza Suds. The key attributes of the company remain the same, with commitment to detail that has built the Glissen name into one synonymous with top notch service and uncompromising quality. Elmwood Park, NJ Based Lake Effect/P3 Reps is led by Jon Bowerman who has extensive experience in servicing and supporting equipment and supply dealers, service agents and consultants.

CHEF PATRICK O’CONNELL OPENS PATTY O’S CAFE & BAKERY IN VA SCOOP heard that the James Beard Lifetime Achievement Award Winner and Three MichelinStarred Chef Chef Patrick O’Connell has officially opened his second restaurant, Patty O’s Cafe and Bakery, A Companion to The Inn at Little Washington’s 24-acre campus in the historic landmark village fondly known as Little Washington, Virginia. Patrick O’Connell finally fulfills his lifelong dream of offering the simple, classic American dishes of his childhood, reimagined. Menus will rotate seasonally as much of the fare is sourced locally and from The Inn’s own farm, gardens and greenhouses. O’Connell’s formative inspirations for the cafe came from his many trips to France where he fell in love with the culture and spirit of sidewalk cafés. “A café 80 • January 2022 • Total Food Service • www.totalfood.com

The delicious Lobster Salad at Patty O’s Cafe

can become the living room of a small town, a passerby should be able to stop in for a drink or coffee anytime during the day and expect a fine meal at lunch and dinner,” says O’Connell. Chef Devin Bozkaya returns to The Inn at Little Washington to helm the kitchen at Patty O’s Cafe & Bakery. Having worked in The Inn at Little Washington’s kitchen for more than five years, Chef Bozkaya brings more than 20 years of culinary experience to the cafe. The Culinary Institute of America graduate has also held Executive Chef, Chef and Chef de Cuisine positions at The Weekapaug Inn in Westerly, Rhode Island as well as Altamarea Group. Head Baker Christian Capo has been a pastry chef at The Inn at Little Washington since 2020. Chef Capo’s confectionary pedigree includes work with Michelin-starred Fiola in Washington, DC as well as New York-based Dominique Ansel Kitchen and Bakery. As the only female wine director of a three Michelin-starred restaurant in the United States, Lindsey Fern has developed the wine list at Patty O’s Cafe & Bakery to feature wines that tell a story with a focus on selections from new and interesting winemakers as well as local producers.

WORLD CHEESE AWARDS: PARMIGIANO REGGIANO IS THE MOST AWARDED CHEESE IN THE WORLD The international jury made up of 250 experts

The award winning Parmigiano Reggiano

Gabriele Arlotti, Founder of the National Team, added, “We are celebrating 20 years of work in the best way possible, with Parmigiano Reggiano receiving awards from the Apennines to the plains, from all the provinces in the area of origin, and in all its biodiversity: milk from Friesian, Red, White Modena, and Bruna Alpina Brown cows.” A new award for the Best Female Cheesemaker, was awarded to Silvia Peláez Navero, owner of Queseria Quesos y Besos which produces Olavidia cheese, a soft goat’s cheese that won the title of the World’s Best Cheese at the World Cheese Awards 2021.

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SCOOP

INSIDER NEWS, from page 80

MEET NOMMI, A ROBOTIC BOWL FOOD KIOSK DESIGNED BY IRON CHEF MASAHARU MORIMOTO, WAVEMAKER, C3 SCOOP heard about a new startup and bowlmaking robotic kiosk concept called Nommi. Nommi will be “a standalone robotic kitchen that is able to produce and dispense any grain-, noodle- or lettuce-based dish through a fully integrated cooking system.” Nommi is the latest robot startup concept to emerge from Wavemaker Labs, the food automation incubation studio behind Miso Robotics (Flippy, a back-of-house fry and grillbot), Bobacino (boba drinkbot), Future Acres (farm assistant) and Piestro (pizza kiosk). What’s unique about Nommi is the company is a product of a partnership between Wavemaker, C3 and chef Masaharu Morimoto, each of whom hold equity in the new company. Chef Morimoto will run the first Nommi, featuring menu items from his Sa’Moto restaurant brand. Because Morimoto wanted to delicately place ingredients in each food bowl, Nommi’s design team endeavored to build a robot capable of such high-fidelity food-making. This resulted in a wheeled cart system that moves around under food dispensing stations and rotates up to 360 degrees for precision ingredient placement. Each Nommi machine has a capacity for up to 330 bowls and lids. Each kiosk will come with up to 21 food lockers that hold finished bowls. Customers or food delivery workers can pick up the food at the kiosk using a QR code.

production and shipping that stays domestic – eliminating supply chain lags and waste of excess inventory, according to the company. The company combines 3D printing with uniquely sourced materials, such as plant-based resins from unused food crops to ensure a production process that is sustainable, low impact and ultimately, produces a flawless product. The 1,700-sq.-ft. space showcases Model No.’s signature pieces in combination with newer items, such as its new line of upholstered furniture and coffee tables made without toxins, and its outdoor lines of chairs, tables, and ottomans. The brand’s in-house designers and consultants will be available at the pop-up to answer questions and share details on the company’s manufacturing process at its nearby Oakland micro-factory. The company is headed up by Phillip Raub. Prior to his joining the Model No. team as CEO, he was president and co-founder of b8ta, where he helped pioneer the retail-as-a-service business model, growing the business to more than 30 global locations.

DTC 3D-PRINTED FURNITURE BRAND MODEL NO. OPENS ONE NIGHT ONLY— FIRST PHYSICAL STORE GAIL SIMMONS, RICK BAYLESS, GREGORY GOURDET AND ALEX DAY! SCOOP learned about new 3D printed furniture that you’ll want to know about. An online furniture retailer with a mission to create healthy, techforward and made-to-order furniture has opened its first physical space. Model No. has opened a pop-up in the popular design district of Berkely, CA. The brand uses technological processes and inventive materials to craft premium, eco-friendly furnishings. Products are made to order in the company’s Oakland, CA, micro-factory with local

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Struggling to find a gift for your favorite restaurant lover? We have just the ticket. A one-nightonly virtual event featuring some of the restaurant & bar industry’s favorites. The event on Monday, January 27, 2022 at 8:00

p.m. ET will feature demonstrations from James Beard Foundation Award-winning chef, restaurateur and TV personality Rick Bayless and Top Chef Finalist and Chef/Owner of the forthcoming Kann restaurant, Gregory Gourdet. Award-winning author and proprietor of the iconic Death & Co, Alex Day, will show you how to whip up a show-stopping cocktail and Top Chef judge, food expert, and author Gail Simmons will host this dynamic trio. Donate $250 to our Centerpiece campaign and you’ll receive a seat at this virtual table. As Congress gets closer to their holiday break, we’re still hard at work fighting to ensure that replenishing the Restaurant Revitalization Fund is a top priority. Nearly 200,000 independent bars and restaurants are at risk of closing permanently. Your generous contribution will aid in this fight. What the IRC has accomplished so far, and the hard work we still have left to do, takes tremendous resources - from your participation in grassroots advocacy, to coordinated messaging, strategic consultants, and an on-the-ground presence in Washington, DC. We have been able to do this work thanks to the generous support of donors like you. We hope you’ll join us in January as we learn from some of the industry’s most beloved chefs and beverage pros. We are so appreciative of your support during this critical moment in our fight to save the 500,000 independent restaurants and bars nationwide, and the millions of people they employ.

NEW COMPREHENSIVE REFERENCE FROM THE MONDAY

CREMA LUSSO

CAMPAIGNS-MEATLESS MONDAY BEANS RESOURCE CENTER SCOOP heard that The Monday Campaigns recently launched the Meatless Monday Beans Resource Center. Developed with the Johns Hopkins Center for a Livable Future, this comprehensive center covers the health and environmental benefits of beans, as well as cooking tips for making beans a delicious substitute for meat. The new Beans Resource Center is a valuable reference for everyone – from chefs to home cooks, registered dietitians and foodservice professionals, or to anyone who wants to learn all about this superfood. Within the resource center, there are facts, published research studies, cooking tips, free social media assets and posters, and promotional ideas.

PARK LANE NY OFFICIALLY OPEN SCOOP discovered that the Park Lane NY hotel offers the only rooftop on Central Park South. The 47-story building features 610 guest rooms, with more than half providing views of the park, as well as 11,000 square feet of indoor and outdoor event space. There are also three new food and drink venues: Rose Lane, Harry’s New York Bar and Darling.

BELGIOIOSO ENHANCES ITS RESTAURANT REWARDS PROGRAM In an effort to support restaurant owners, BelGioioso has recently renewed and enhanced their Restaurant Rewards Program. With the industry still experiencing staff limitations and other cost-related

difficulties, the program is designed to offer savings based on qualifying purchases of BelGioioso Cheeses. For the first time since its launch in 2019, La Bottega BelGioioso will also be included in the program with a dedicated bonus to promote the company’s premium selection of artisan cheeses. Also included in the program is Burrata, a popular and trending fresh cheese that was recently awarded the Gold medal at the World Cheese Awards. Committed to crafting high quality, BelGioioso cheeses provide operators the consistent quality they need for their customers to enjoy. The 2022 program is for restaurants who purchase through a distributor and any interested operator is invited to submit their application through their BelGioioso sales representative or local broker. 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

DIRTY HABIT DC APPOINTS NEW GM & SALES MANAGER SCOOP learned that Dirty Habit DC, located within the Kimpton Hotel Monaco DC, has appointed Stephanie Carre as General Manager and Megan Trudo as Sales & Marketing Manager. Stephanie Carre brings more than 25 years of hospitality experience to the acclaimed bar and restaurant, which serves seasonally-inspired, global cuisine and elevated cocktails in the unique atmosphere of an iconic 1841 General Post Office. Prior to joining Dirty Habit DC, Stephanie made her mark at fine dining destinations, Butterfield 9, and the local land-

mark, The Occidental, located just a few steps from The White House. She spent nearly 15 years perfecting her craft at The Occidental as Director of Private Events, Senior Event Manager and eventually General Manager. Megan Trudo brings more than a decade of hospitality experience to Dirty Habit DC’s helm. Prior to joining Dirty Habit, she held sales positions at The Watergate Hotel and The Mandarin Oriental in DC.

GREEN & TONIC OPENS IN NEW CANAAN SCOOP heard that Chef Anthony Rinaldi and Owner Gabriel Sorgi have opened Green & Tonic in New Canaan, CT. The plant-based eatery with now six locations throughout Fairfield and Westchester Counties, celebrates its 10-year anniversary. What began as a simple concept - fresh, vibrant, and delicious foods for a healthy lifestyle, has since blossomed into an exciting addition to the local dining scene. “Green & Tonic is rooted in plantbased superfood ingredients, and we are thrilled to be able to answer the call for how people are eating today. But, at the end of day, it’s the ability to provide this type of food in a creative, delicious, and accessible manner that fuels our stores and our customers,” says Gabriel Sorgi, President of Green & Tonic, “Our menu is chef-designed, seasonally inspired, and constantly evolving.” Green & Tonic continues to evolve with its consumer base and stay in tune with, if not ahead of, today’s best healthy food practices and trends.

from page 76

that in mind, the Crema Lusso website offers a full portfolio of delectable recipes. “Jennifer and I are the visionaries and the minds behind the magic,” Ray explained. “Where we really shine and what we love to do is create recipes. Our Instagram is overloaded with recipe footage, insights, tips, and useful ideas. We are right alongside our food service operators as a partner to help them develop menu ideas.” With today’s restaurant and foodservice professional busy welcoming back customers, the operator needs to know that the product is readily available. “Sysco provides us with the national distribution, but a large part of our responsibility is to bring customers in and hold the product through the Sysco catalog by customer request. “We also work with specialty ice cream distributors. Here in southern California, we work with Southwest Traders. About 80% of their clientele are shops and retail chains that serve frozen desserts, so we are well suited for them because we can really make the clienteles’ lives much easier by streamlining their operation. There is also interest in us because we are a woman-owned business. I think as we continue to seek out further distribution channels, these are the type of partners we’re looking for,” said Ray Recently, Crema Lusso has moved a key part of its manufacturing inhouse. This will allow them to better respond to the bulk needs of the nation’s distributors. With a marketplace full of supply chain issues, Crema Lusso is sure to have product readily available in late spring in time for ice cream season. Details about the product and its usage may be found under the wholesale tab on the Crema Lusso website, and the product may be purchased directly through the site. “For interested food distributors, we love to have conversations about how you can use this product and how we can help you with regards to menu development,” Ray concluded.

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RESTAURANT DATA

from page 26

Uber Eats, and DoorDash; however, as the larger data landscape dries up, restaurants need to invest in migrating those customers to their individual brand’s app to harness that first-party data. That data is privacy-proof and can be used to target customers with relevant, 1:1 messaging and convert them into loyal patrons down the road. Such digital marketing is going to be very difficult to do outside of first-party environments in future months, so restaurant brands should gear up now to take advantage of this data mine. What’s more, these brands need to get in early and the apps need to be easy to navigate through the POS. Customers tend to only have a few “go-to” apps for ordering food, so restaurant brands need to focus on building a fluid CX from end to end to get customers to use the apps consistently. Starbucks and Panera are excellent examples for using mobile apps for customer self-service from ordering to pickup. Allowing customers to order past orders again incentivizes repeat customers to do just that: repeat order. These features not only give today’s mobile-minded customer more control over the CX, but they also alleviate customer volume for an alreadystrapped restaurant staff and give restaurant brands that insurance policy so they can tap into their own customer database for future marketing efforts.

nearly half of respondents would like to see more loyalty programs from restaurants. It’s why Chipotle, Panera, Subway and Five Guys often run loyalty campaigns with 5% or 10% cashback. Further, a savvy restaurant brand might incentivize customers based on their particular staffing issues, offering cashback for customers who order online for pickup when delivery drivers are low or vice versa.

Ease staffing with loyalty programs The restaurant labor shortage isn’t just a front-of-the-kitchen staffing issue, it’s also impacting delivery drivers. Digital loyalty programs can generate online revenue without driving too much foot traffic or time in restaurants like a print coupon might. Via GrubHub, some restaurants are offering $5 or $10 discounts to loyal customers if they pick up their order in person, alleviating strain on delivery drivers. Plus, consumers want loyalty programs. Consider that a 2021 Fast Casual Dining Survey found that 84 • January 2022 • Total Food Service • www.totalfood.com

Embrace CX to win the long game The fact remains that these problems aren’t going away anytime soon. The labor shortage is widespread, bad weather threatens outdoor dining, and third-party data sources are drying up, meaning restaurants need to act now to invest in digital strategies that will alleviate their individual pain points. The best way to do that is for brands to tap into data to identify trends and craft strategy that is mutually beneficial for the brand and customers.

Today’s restaurant marketer needs to practice these principles to thrive under any market condition. Matt Drewes is SVP, Group Head, Restaurant at Cardlytics, where he has been an executive since 2012. Matt has more than 20 years of domestic and abroad sales and marketing experience in the restaurant, food service, and CPG industries. He resides in Orlando, FL, and can be reached at mdrewes@cardlytics.com.

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HANNAH HOWARD

from page 22

I wrote a series of profiles on food entrepreneurs, and I interviewed Steven Jenkins, one of the owners of Fairway Market in New York City. I hit it off with him and on this crazy whim I asked if he was hiring. I started behind the cheese counter but as someone who had a background and love for writing I ended up being the copywriter as the company grew, marketing everything from the signs next to the cheeses to the emails they would send out to customers about the week’s specials, whatever they needed. That was when I realized I could make money writing about food. I’ve had jobs writing for a lot of different food companies and that was kind of the start. It still is sort of surreal that I can do this as my profession. As a male-dominated industry, do you ever feel there are certain expectations or limitations on your role in this field and how do you navigate that?

Absolutely. When I look back on my career, I have had some amazing mentors, but they were all men. Even though it is a male-dominated field, there is still so much room for womens’ voices and perspective. I started my career when I was 18 years old as a hostess at an old-school, fine dining restaurant in New York City. I was struggling with an eating disorder at the time, but I felt like I was only hired because I was thin and presented the image they were looking for. I think there is a pressure for women to portray a certain image that does not exist as much for men. Did you find that your relationship with food changed as you wrote this memoir? My eating disorder will always be part of my reality, but it does not have the role in my life now like it did in the past. I don’t consider myself as someone with an active eating disorder but someone who is in recovery. It has also taught me so much.

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Even at the peak of my struggling, I still loved food, and I want to celebrate it. I was surprised how much I am still learning as I got to know the women for my book and the new perspectives I gained. As someone who experienced an eating disorder, now as a food writer, do you pay a greater attention to the language used to describe food to avoid triggering any of your readers’ experiences with similar situations? I always try to be thoughtful about the language I use as a writer, as someone who cares about words and the power they hold. I think in terms of eating disorders and body image, I try to be very careful. My first book writes in detail about my eating disorder experience and people, who are either struggling themselves or find it close to home, have told me that they felt it was too hard to read because it felt triggering. As I write I think about what would have helped me ten years ago when I was strug-

gling and what would have made it worse, but it is such a personal situation. Everyone is different in what could be helpful and what could be a challenge in their individual situation and process, so I know that I cannot be perfect in that regard. However, it is something that I think about and try to be sensitive about. For our readers in the restaurant and food retail business, are you interested in job opportunities writing for such businesses? Yes, I definitely love my work as a copywriter for different food businesses and I still do that today. I am always open to new collaborations and new clients. Hannah Howard is also a member of Les Dames d’Escoffier New York (LDNY), the nonprofit educational, scholarship, mentoring, and advocacy organization serving women in the culinary and hospitality industry.

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LEGAL INSIDER

from page 52

Importantly, if a business temporarily closes and no one is working, such as because there is not enough staff available due to a COVID-19 outbreak, the obligation to pay NY Quarantine Leave stops on the day the business closes. from 10 days. Midsize employers, however, should pay close attention to whether an employee may have more employer-paid NYQL available after their initial 5 days of NYQL have been paid out. Employees may also take NYQL if their minor dependent child is subject to a quarantine order, but the business does not need to pay the employee – rather, they can apply for NY COVID-19 Paid Family Leave to care for their child. Pay is also due to employees who are required to stay home by their employer even when not required to quarantine under applicable federal, state and local rules, such as out of fear of COVID-19 exposure. This time off and pay cannot be not charged against an employee’s NYQL entitlement, or any other available paid time off. Importantly, if a business temporarily closes and no one is working, such as because there is not enough staff available due to a COVID-19 outbreak, the obligation to pay NYQL stops on the day the business closes. This is true even if an employee is out of work on NYQL as of the date the business closes, but the employee may be eligible to again use NYQL at the time the business reopens if the employee is still, or subsequently, required to quarantine. Sick Time NYC employers must provide employees with paid sick time which may be used, among other reasons, when a business closes due to a public health emergency. Therefore, when a business closes due to COVID-19 reasons, employers should pay employees their available

paid sick time while the business is closed. New York employers outside NYC do not need to pay employees their sick time if the business closes temporarily - business closure due to a public health emergency is not a stated reason to use sick leave under the state’s paid sick leave law. Vaccination Pay With the advent of Omicron and the government push to get people vaccinated, employers in NY are reminded that they must provide employees with up to 4 hours of paid time off to get vaccinated per vaccine appointment, including boosters. In addition, NYC employers must now also pay employees for up to 4 hours when they need to take time off to accompany their child to a vaccine appointment, or to care for their child that is suffering temporary side effects after their vaccine shot. If your business operates outside of NY, there may be additional location-specific obligations that apply with respect to COVID-19 sick leave and vaccination pay. Businesses are encouraged to consult with experienced labor and employment counsel to ensure compliance with the multitude of ever-changing COVID-19 restrictions and requirements, both in NY and beyond.

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HOSPITALITY MARKETING Did you know that you can get a Tesla, a car that costs more than $100,000 into your cart in less than 2 clicks on their website? Ivan gets credit for sharing that with us. You’ve got to figure out how to get your menu items into a cart in 3 clicks or less. Make it simple stupid easy to order from you and you’ll get more orders. 6. Here’s your new guest acquisition playbook for virtual brands: I asked Geoff Alexander, President & CEO of Wow Bao, Robert Earl from Earl Enterprise and Co-Founder Virtual Dining Concepts and Aaron Noveshen, CEO, Starbird / Founder & Chairman, The Culinary Edge one question: What is the top method / channel in which you acquire new

FIORITO ON INSURANCE of fuel required for backup power to function as needed. • Practice safety with portable heaters. The National Fire Protection Association reports that space heaters - whether portable or stationary - account for as much as a third of heating fires each year. This can be the result of heaters placed near combustibles, heaters not properly plugged in or those lacking adequate safety features. Require employees using portable heaters to purchase only those with certification from an independent testing laboratory and ask that they gain approval from a supervisor or facility manager before using it. At that time, have a conversation about proper placement and care for the heater in the office. • Have an official plan. Have a winter advisory plan that specifies when early dismissal or office closure are appropriate, and should the need arise, who will make the call and how the information will be disseminated to staff. Understand coverage

your

insurance

from page 34 guests. Here is a list of EVERYTHING they shared: • Push for pre-order / order ahead to not only capture guest data but make the experience faster for the guest • Run ads on third party delivery service providers. • Have exclusive items available on third party delivery service providers • Online ordering must have great photos • The experience must be great • The brand must have meaning • Follow up with your guests to get feedback (I suggest using Ovation!) • Use influencer marketing • Update and manage both your listings and reviews to effect local search (I suggest using Marqii!)

7. Coupons increase frequency and average order value. SAY WHAT? There is a catch though. According to a panel that I attended which included Trish Giordano from Earl Enterprise, when you have a guest IN your loyalty platform, a coupon comes across more like a reward. It will get your guests coming back more often and spending more. 8. Limit your delivery zone When you tighten up your delivery zone, you improve delivery times, customer satisfaction and increase tips for drivers. Before you start to discredit that idea, keep in mind that was a suggestion from Ritch Allison, Chief Executive Officer of Domino’s. They might know a thing or two about delivery.

9. Marketers are still trying to make “BOGO” a word. Ok this one is just for fun. I believe “BOGO” was an acronym created in a corporate boardroom that no real human (AKA consumer) uses. Can we please stop shortening this? It’s buy one get one free. You know who likes to buy one get one free? Everyone. BOGO sounds like a horrible physical activity I have to go through to get through the front door of your restaurant that resembles a bunny hop. I’ll just walk in and like a normal human and pay for my burger. Like I said, it was a great conference.If you were at RLC, what did you learn?

from page 14 Commercial property and casualty insurance policies almost always include “direct loss” insurance. In insurance policy language, “direct losses” refer to any damage immediately inflicted by a winter disaster, accident, or other event, known in insurance language as “perils.” If a blizzard damages a roof, a direct loss will include damage to the structure, as well as to equipment, furniture, inventory, or other items inside that could have been damaged as a result. Fire and smoke damage would count as a direct loss. So would theft, or a car crashing through the front window. However, often times, “indirect losses” can be more damaging to a company, such as losing several months’ worth of income as a result of physical damage caused by a weather related event. Often referred to as “consequential losses” in business insurance policies, indirect losses are not inflicted by the peril itself but describe losses suffered as a result or consequence of the direct loss. Business interruption is one of the most common examples of an indirect loss.

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If the blizzard damages the roof of a storefront, not only are there the rebuilding costs, but the business cannot operate until the damage is fixed. Income lost during the rebuilding, as well as customers lost as a result of the down time, would represent an indirect loss. This is why it’s critical to review insurance policies to understand they include indirect loss insurance and, if not, to secure business-interruption and additional types of necessary insurance coverage for your business, such as the following: • Contingent business income coverage: What if your business isn’t impacted by a storm, but a key supplier of your business goes down due to a storm and as a result your business can’t meet demand? Contingent business income coverage can bridge these gaps. • Flood coverage: It’s important to understand that most business property policies exclude flood coverage. In addition, businesses typically buy minimum flood coverage limits, but don’t consider that floods can come from even minor storms or no storm

at all. • Cyber liability coverage: Beware of post-storm cyberattacks. Phishing and email scams that include malware are known to increase poststorm, when companies are more vulnerable to cyber intrusion and attack. Consider cyber liability coverage if you do not already have a policy in place. Don’t forget to examine deductibles. What type of deductible do you have on property coverage – a percentage or flat deductible? If your business has a lot of locations, occurrence or percentage deductibles could potentially be more costly. Additionally, many policies will have lower deductibles for wind and hail events than for a named storm. Work with your insurance advisor to ensure you are prepared for the remainder of this winter season and the potential losses it may bring with it. 1. https://www.iii.org/fact-statistic/ facts-statistics-winter-storms

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DAVID BURKE

NYC HOSPITALITY ALLIANCE

from page 2

Burke and his team to create memorable evenings around the country over great food and delicious cocktails to join them in supporting the recovery effort.” The restaurants presenting the beef and bourbon Dinners for Kentucky’s Recovery by David Burke on Thursday, January 13 at 6:30 p.m. will be: 1776 by David Burke, Morristown, NJ; David Burke Tavern, New York, NY; Orchard Park by David Burke, East Brunswick, NJ; Red Horse by David Burke, Rumson, NJ; Red Salt by David Burke, Charlotte, NC; Red Salt Room by David Burke, (The Garden City Hotel), Garden City, NY; Salt & Char (The Adelphi Hotel), Saratoga, NY; Son Cubano, West New York, NJ; and VENTANAS Restaurant and Lounge at the Modern, Ft. Lee, NJ. The $150 tickets for the beef and bourbon dinners supporting the Team Western Kentucky Relief Fund’s efforts on behalf of tornado victims will be available for through the participating David Burke restaurants’

websites. One third ($50) of each ticket will be donated to the fund with the goal of raising more than $30,000. David Burke wears a number of hats as the driving force of his eponymous hospitality management company. In addition to being an internationally honored chef—a restaurateur, artist, philanthropist, businessman, author, educator, collector and puppeteer. His signature whimsical, boundlessly creative approach to contemporary American cuisine has made him an icon on the world’s culinary landscape. Currently, Burke and his highly skilled David Burke Hospitality Management team operate or orchestrate the culinary component of 17 restaurants, a catering business, and a historic event venue in the United States and Saudi Arabia. They also oversee a growing roster of David Burke branded products, including cookware; bakeware; steak sauce; cutlery; and wine.

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better align loan forgiveness with the challenges that restaurants continue to experience in the hardest hit neighborhoods. This legislation will protect restaurants from more devastating debt, while saving jobs and local businesses. While we’re working with New York’s elected officials to secure their support, the passage of this important legislation needs support from members of Congress from around the country. 9. Clearly communicate facts and smartly manage health and risk. Government needs to be thoughtful and straightforward in communicating the available facts about the Omicron variant, continue to reassure businesses that they are not contemplating more shutdowns, balance risk while allowing people to live their lives, and promote best practices to keep friends, colleagues, customers, and loved ones as safe as possible. We need steady hands and leadership, because misinformation

from page 62 and hysteria is damaging. 10. Get more people vaccinated and boosted. Efforts to get people vaccinated and boosted are vital. Hand-in-hand with the private sector and community groups, government needs to ensure that the number of people getting vaccinated and boosted continues to accelerate. We invite you to join us as a member of the NYC Hospitality Alliance. We are a not-for-profit association representing restaurants and nightlife establishments in the five boroughs. The Alliance advocates on behalf of its members in the halls of government and in the media. We support pro-growth policies that support small business and reduce regulatory burdens. We offer restaurateurs and nightlife professionals information, education, consulting and events to help them grow, succeed and forge a strong and vibrant hospitality industry community.

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RAK PORCELAIN USA

PETERS

from page 18

petitors stalled and struggled under the economic yoke of the prolonged COVID-19 pandemic, RAK Porcelain continued to foster success. “When I took over in 2019 and into the pandemic in early 2020, I knew where we needed to go,” Marino said. “We were ready for this rapid acceleration of growth. While our competition spent 2020 trying to figure out where to be, we had a plan ready to execute.” Marino’s plan for RAK USA emphasizes creativity, ingenuity and quality that incorporates innovative technology. With a world-class production facility and isostatic pressing, RAK is able to set themselves apart from the competition. “You’ll have tableware with higher levels of thermal shock resistance, better heat retention and higher variability,” states Marino. “And above all, we’re yielding at 97-98%. So for every 100 we manufacture 97 of those are sellable and a bottom line that minimizes waste.” The efficient production processes allows RAK Porcelain to launch collections that span from fine china and typical flatware to creative and innovative pieces, which address the aesthetic and practical needs of world class chefs. Suggestions, a collection that encompasses 11 mini collections, attempts to do the latter, bridging artistry and ingenuity. To enhance the proposition, RAK Stone was intro-

RE-OPENING STRATEGIES higher customer expectations, and supply chain challenges. Attracting and retaining talent is something that a professional training program can support.” With the retention of top talent at such a premium, I was curious to get Bill’s thoughts on how a restaurant or hospitality operator could update their program. “As the COVID-19 pandemic continues, variants are certainly concerning, but our cleaning and disinfecting protocols haven’t changed much, we may just want to review our frequencies. No matter the type or size of the

duced in 2021, a collection that blends the aesthetics of stoneware and durability of porcelain. The meticulously developed body formulae realized inventive textures and organic shapes. The 2 sub-series are distinct and perfectly suits the HORECA industry’s precise requirements. RAK Porcelain’s Suggestions line took over four years of development and was crafted to offer solutions, which the international chef community desired but were never created. And by introducing the RAK Stone range, we hit the bullseye.” Marino said. “We have chilled plates, hot plates and serve ware, which are the first of its kind in the industry.

There are so many different things from a ceramics standpoint that one would have never imagined, and most organizations wouldn’t be able to produce it.” RAK USA now looks to flex its global presence and international prowess to grow the U.S. business, with tabletop solutions for every operator from the independent looking for a signature to the largest of multinationals including Disney and Hilton. Whatever 2022 brings RAK Porcelain USA, with Marino in charge, seems poised for success. To learn more, visit their website at https://www.rakporcelain.com/us-en.

from page 16

important to the business, that their work matters. To get into the weeds with this one, read the book, The Five Languages of Appreciation in the Workplace by Gary Chapman and Paul White. Make sure you get a copy today. 3. Create a positive work environment. Become an employer of choice. When a customer asks your team member if they like working in your restaurant, you want them to say it’s awesome. If they say it sucks, or say they’re looking for another job, or they don’t give a positive response, that means you’re not an employer of choice. In this case, your culture needs a reboot. I also covered the topic of keeping your employees and becoming an employer of choice in episode 23 of my podcast, “The Restaurant Prosperity Formula,” available anywhere you get podcasts. I don’t know if we’ll always call it The Great Resignation, but restaurant owners will always remember this time in their businesses as a time when they had to go to great lengths to find good employees and even greater lengths to keep them. If you follow the three ideas for attracting employees and even more importantly, the three things to keep employees, you’ll get results. Simply putting forth the effort to attract and keep your employees is an indication to me that you’re looking at ways to become an employer of choice. The key is to take action today.

from page 12 operation, it starts with a comprehensive scope of work that includes tasks, frequencies, and special considerations/concerns. The correct bundle of products must be determined and then the training plan documented to bring everything together. Another important element is ensuring there is adequate time allowed for staff to properly complete all tasks every day. Staffing has been a challenge almost since the outset of the pandemic. And, given the rapidity of transmission we’ve seen with the Omicron variant; an organization may need more people

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to provide adequate coverage when some call out sick.” “There are 3rd party certifications and accreditations that may be of interest to demonstrate your commitment to health, safety, and the environment. Industry associations and supplier partners are good resources for information on these programs.” During the last two years of battling through the Pandemic, there has been a new focus on indoor air quality. “Air quality is yet another area of concern and as such, we have become much more knowl-

edgeable about air filtration and purification. We have helped many customers fulfill their needs in this area with the installation of specialized equipment and I anticipate that this will continue to be a priority, moving forward.” Bill McGarvey and his team of professional trainers are dedicated to sharing knowledge that makes a difference. Imperial Dade is here to help you build your “New Normal” strategy. Stay Safe in 2022.

SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

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GOJO 75TH

from page 20

their hands so they felt comfortable holding their loved one’s hands, today PURELL products are helping to reduce illness-causing germs for healthcare workers, restaurant workers, and the public. When you solve real human problems as a company, you can make a difference in the lives of so many,” Goldie and Jerry continued to listen to their customers and upon hearing concerns that the GOJO Original Crème Cleanser was too expensive, they recognized that the expense was a result of workers using too much of the product, with some even scooping it out to take home. Never deterred and always the inventor, Jerry came up with the first-ever portion-control dispenser, for which he was granted a patent in 1952. “This is just one of the many ways Jerry and Goldie set the expectation for how their company would work moving forward. The company continues to listen to customers, create innovative ways to solve problems, and come up with an economically efficient solution,” shared Lerner. What started as a heavy-duty hand cleaning product expanded into a hygiene focus where wellness and saving lives are illuminated. “We take multiple perspectives to look at our business. Our product is used in restaurants, hospitals, and retail locations, and it is important to recognize that a consumer could be in all of these environments regularly. This means we look at what our brand stands for throughout the multiple facets of customers’ lives. We want to ensure our brand, the products, and the science behind it coincide with our purpose and are consistent across all boards, so people trust PURELL.” Recognizing that their line of products was meeting the hygienic needs of multiple environments, GOJO began serving many vertical markets and was able to turn out innovation towards touch-free dispensing (developed in the early 2000s), which has proved extremely valuable throughout the pandemic. March of 2020 changed the world,

but the purpose and vision of GOJO and PURELL products did not. The company is committed to “saving lives and making life better through well-being solutions.” The team strives to disrupt germ transmission and keep up with the demand for safe, effective, and good for you hand and surface hygiene products. “When Covid first started, we became a 24/7 operation, hired hundreds of people, expanded distribution, and found equitable ways to push products into the market to help society during a pandemic. With demand levels that had never been seen, the market soon became inundated with a number of companies that simply lacked the experience producing a quality hand sanitizer,“ Lerner noted. Among the highlight of this year’s anniversary was a return to the normalcy of a key industry trade show. GOJO celebrated 75 years of growth, innovation, and long-standing relationships at this year’s International Sanitary Supply Association (ISSA) North America trade show in Las Vegas. “We were excited to spend time at ISSA celebrating and reflecting on the people, breakthroughs, and partnerships that have fueled our ambition to help the world experience greater health and wellness,” Lerner said. GOJO also showcased a significant number of its recent innovations at this year’s ISSA show, including its’ lineup of PURELL Surface Wipes. GOJO expects that cleanliness and safety precautions across the marketplace will undoubtedly remain a priority and become the backbone of the new normal. As the company sets its’ sights on the next 75 years, GOJO’s mission is unwavering. “Our work is how we fulfill our Purpose of Saving Lives and Making Life Better Through Well-Being Solutions and help people gather, work, play, and travel confidently,” Lerner concluded. To learn more, visit their site at GOJO.com/FoodserviceTFS

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STABILITY YOU CAN TRUST Bring peace of mind to your operations with FLAT® table solutions. Our self-stabilizing Table Bases and Equalizers for existing tables can eliminate table wobbles and easily align to provide a better dining experience for your guests. Learn more at FlatTech.com or call 855-999-3528.