MEET NEXTUP™ SMART PICKUP LOCKERS: THE NEXT BIG THING IN ECOMMERCE TECHNOLOGY INNOVATION

SCOOP learned that Apex Order Pickup Solutions introduces its new NextUp™ Series of indoor/outdoor smart lockers designed to provide efficient, frictionless ecommerce and digital order fulfillment.

NextUp Smart Pickup Lockers ensure secure order pickup with minimal employee labor while providing customers with quick, convenient, and secure access inside or outside of the store 24 hours a day. This solves many of the inefficiencies encountered by businesses that rely on digital ordering for on-site pickup. Businesses can now manage this influx of digital orders more efficiently than with traditional pickup processes, minimizing labor to fulfill orders.

This new series uses proprietary ApexIQ™ software, which offers easy integrations with popular enterprise resource planning (ERP) systems, pointof-sale (POS) software, mobile apps and more. This creates a seamless, more efficient experience for employees and customers. ApexIQ software also offers features specifically designed to enhance efficiency, such as a visual loading guide for employees, directional pickup guides for customers, and an easy-touse portal that lets authorized users manage locker features and view data from one location or across their enterprise.

NextUp lockers help reduce errors for both employee order loading and customer pickup. They virtually eliminate mistaken pickups and stolen orders, ensuring that the right order goes to the right customer, at the right time. They also offer a helpful feature that automatically pops open the door if a customer leaves part of an order in the compartment. The lockers are IP54 rated, so they can be placed outside or in a store vestibule to give customers flexible, 24/7 access to their orders, without the need for an employee to be there.

This “anytime” availability is a significant advantage for busy customers--they can order online, via mobile app, phone, or text, and pick up when it’s convenient. By shifting these customers to 24/7, self-serve pickup, businesses can reduce lines at their service desk and provide a better experience for customers in their store. In addition to this customer-centric technology, the business advantage is an increase in order efficiency, labor savings, and profit margins.

“NextUp Lockers offer a smarter way to manage order fulfillment, but the benefits extend so much further,” said Mike Wills, CEO at Apex. “They also help businesses complete the digital chain of custody for digital and ecommerce orders, from the moment that order is placed until the customer or delivery driver picks it up.”To learn more about the NextUp Series, visit http://apexorderpickup.com/solutions

NEW YORK METRO:

Michelin Star Chef Jiho Kim opened JM Bakery in Olly Olly Market in New York City, a combination of classic French Pastry with whispers of Asian influence and American nostalgia. The menu selections include baked goods, their unique Cookie Bread (a play on traditional Korean Soboro bun), grab and go desserts in the cold case, savory sandwiches some of which are made on a soft house made milk bread (a nod to the beloved convenient store food culture in Japan), and playful beverages that include bubble tea inspired by the American soda shop.

DALLAS, TX:

Miami-based Groot Hospitality has opened a Dallas restaurant in The Epic Development, Komodo, their first location outside of South Florida. The

Southeast Asian-inspired restaurant offers guests access to some of the most exclusive culinary dishes from the Miami location, the highest grossing restaurant in the U.S., as well as Texas-exclusive menu items such as Szechuan Texas Quail and Texas Wagyu Skirt Steak, Filet, and Bone-In Ribeye. Renowned chefs, Tony Mai, the Corporate Sushi Chef and sushi specialist from New York City, and Executive Chef Christian Budamante deliver delicious takes on Southeast Asian dishes, all of which have been developed and interpreted with a global approach.

ORLANDO, FL:

Eli Kaimeh, the former chef de cuisine of Thomas Keller’s landmark Per Se restaurant has joined the Orlando-based Tavistock Restaurant Collection, which operates 15 concepts in Central and South Florida as well as in Atlanta, Boston, and, Las Vegas. Kaimeh is the group’s new culinary director, working alongside vice president of food & beverage Michael Ferraro, formerly the beverage specialist from Aspen’s The Little Nell and Chefs Club.

CHICAGO, IL:

Torali, The Ritz-Carlton, Chicago’s 12th-floor modern Italian steakhouse, has appointed Executive Chef Guenther Moreno to lead the restaurant’s culinary program. Moreno attended the Florida Culinary Institute (now Lincoln Culinary Institute) before starting his career working alongside the chefs at the fivestar Ritz-Carlton, Palm Beach. Moreno moved to the Windy City to work for The Peninsula Chicago before joining The Ritz-Carlton, Chicago team.

AUSTIN, TX:

Austin Barbecue Truck LeRoy & Lewis will be opening a restaurant in the Garrison Park neighborhood later this year. Joining Co-owner and pitmaster Evan LeRoy in this new venture are partners director of operations Sawyer Lewis and Nathan Lewis, along with co-owner Lindsey LeRoy. The space will be designed by design and architecture firm OPA Design Studio, brand design studio Helms Workshop, and interior design company McCray & Co.

WELLINGTON, FL:

Maxwell’s Plum, one of Manhattan’s most famous restaurants and singles bars, open from 1966 to 1988, has returned in Wellington, FL, by Jennifer Oz LeRoy, the daughter of owner Warner LeRoy, also behind Manhattan restaurants Tavern on the Green and the Russian Tea Room continued on page 104 is commercial foodservice is slow to change. Yet on the more practical hand, commercial foodservice is often far nimbler than it’s given credit for.

To me, the raging debate over gas vs electric is an opening act of far greater consequential changes the industry must demand from its downstream suppliers. Even if these are uniquely polarized political times, government tends to not get involved with commercial matters when an industry innovates. Restauranteurs ultimately always figure things out, but everyone would be far better off if throughout the industry’s demand chain key suppliers and influencers proactively stepped up with meaningful solutions.

With all of this said, it’s important to read the politics of what is going on. At present, we do not see any stateby-state patterns on this or other high-impact industry issues. To on extent or another, every state in our self-performing Atlantic seaboard operation has one bill or another floating at/around the committee level. But I honestly believe all the legislative attention is misplaced. Best way to avoid having laws shoved down the industry’s throat is for the industry to identify and solve its most pressing problems.

Let’s get away from the politics and look at how successful restaurant operators make it happen regardless of obstacles. NRA’s longstanding statistics that 80% of all restaurants fail within 5 years of operation, 60% within the first year is a huge issue. No other business segment on the planet lives with that kind of carnage. Deep examination of the prevailing model, introduction of new methods and means to assure greater industry vibrancy, prosperity, profitability is very much in order.

So, when I hear prosperity and profitability, I think economics. Both gas and electric are pretty much always the same: well-maintained equipment always produces more favorable yields both in quality output as well as reduction in overall energy and labor expenses. Going back as far as the earliest covid stages we publicly advocated commercial foodservice adopt more agile budgeting models, one early example here: Planning and Purposeful Pivoting For Foodservice & Hospitality - Total Food Service How much of the anti-gas legislation prompted by poorly maintained equipment? When equipment maintenance is managed as a distinct line item, treated as a cost to marginalize, the boomerang hits much harder in the most sensitive of all areas.

However, there is the reality of my very own electric bill. Even with signs inflation is leveling off, we’re still nowhere near The Fed’s targeted 2% goal. It’s really hard to imagine how anywhere close to 2% inflation can be realized, with recent events suggesting more interest rate hikes will create a host of newer, different and larger problems. Yes, cost of energy is and will likely be an inflation leader for a long time coming. This ties back to our advocating for integrated expense management where, at minimum, effective equipment maintenance is a prerequisite.

But the age of equipment is likely an even bigger issue. Commercial foodservice is one of the few industries on the planet still running equipment to fail. Older equipment poses greater risk and cost. Consider this one of the most critical prevailing industry model aspects in need of deep examination, new solutions.

I opened this column emphasizing one word—efficiency—and will close with an equally important word that should be uppermost on every operator’s mind: sustainability. From the energy sources used to prepare exquisite delicacies to the useful equipment performance lifecycle to our planet and literally everything else under the sun, an operator prioritizing efficiency and sustainability will always flourish.

Lots to think about and we are here to help. The Day & Nite family of companies is more than prepared to help operators think these important matters through, recognizing our accountability we have a myriad of customizable proprietary solutions poised to deliver. Best way to get started is an email to jbf@wearetheone.com.

IBIZA:

The MAINE’s newest international location opens this summer in Ibiza. The new restaurant takes over a carefully restored 18th century finca by the small church of Sant Francesc de S’Estany. MAINE Ibiza will feature 200-cover alfresco dining split across two levels, offering a locally inspired menu, magnificent mixology, and a thoughtfully crafted entertainment program. Designed by The MAINE’s Founder, Joey Ghazal, the 18th century ‘white washed’ parish has been restored to feature vintage Spanish Colonial pieces sourced from mainland Spain, amongst a beautifully curated garden.

SAVANNAH, GA:

Thompson Savannah announced new team members including Hyatt Hotels & Resorts veteran Keith choose not to locate within the City. This would be an unfortunate loss for the residents of Palo Alto, as well as a compensable loss for which SPG would be forced to seek redress,” Shimko said.

Butz as General Manager, hospitality expert Olivia Williams as Director of Culture and Programming, and Georgia native, Victoria Shore, as Executive Chef. Additionally, the hotel’s Lead Concierge, Amanda Marks, has earned the prestigious and highly coveted Les Clefs d’Or keys and is the only concierge in Savannah with this high honor. With more than 26 years of Savannah-based hospitality experience, Thompson Savannah marks the 13th Hyatt Hotel General Manager Keith Butz has worked with, and the sixth where he has served as GM, coming full circle from his first position with the hotel group as an intern nearly 30 years ago. Prior to Thompson Savannah, Keith held General Manager positions at Hyatt Fisherman’s Wharf, Hyatt Regency Calgary, Hyatt Regency San Francisco Airport, Grand Hyatt Kaua`i, and The Confidante.

Born in Spain, where he learned the craft of cooking first from his parents and then in the kitchen of Ferran Adrià’s groundbreaking avant-garde restaurant elBulli – José Andrés immigrated to the United

Plant Based

from page 52 example, it’s always encouraging to watch the residents graze and fill their bowls with veggies, greens and grains before finishing with a simple protein.

Could you explain how you and Barbara work together to develop the menu at NaCl?

Barbara has known most of our residents for many years and I’m fortunate to have someone with her finger on the pulse of the community here. From the beginning her guiding principle has been for us to find a balance between “Wellness” offerings and comfort food. What that means has continued to evolve and our process incorporates all the feedback Barb gets as well, as comments and suggestions we receive from page 78 KI LEGAL realities of the business that a lawyer will understand.”KI Legal offers a full range of multi-disciplinary services under the over-arching umbrellas of general counsel, litigation, and transactions. Koutsoudakis believes that all restaurant owners must “look at your restaurant through a different lens. We help our client base see not just a 10-seat pizzeria, but a business - and your restaurant deserves to have professionals on your side that really understand the dynamics.”

Koutsoudakis and his KI Legal team also understand the nuances of a post-pandemic real estate market,

States in 1991, first to New York City and later to Washington, D.C., where he and his partners established a group of restaurants that has earned countless fans and won numerous awards over the years.

Andres holds close both his identity as a Spanish immigrant and an American citizen, placing upon himself the responsibility of both culinary ambassador and immigrant representing the two nations. He is a visionary and a humanitarian, establishing World Central Kitchen in 2010 as a means for feeding the many – using culinary training programs to empower communities and strengthen economies as well as food disaster relief in the wake of emergencies around the globe.

He has been widely recognized for both his culinary and his humanitarian work, including by the James Beard Foundation – which named him Best Chef: Mid-Atlantic in 2003, as well as Humanitarian of the Year in 2018; TIME Magazine, which included him on the list of 100 Most Influential People in 2012 and 2018; and President Obama, who awarded José the National Humanities Medal in 2015. José holds two Michelin stars for his avant-garde tasting counter minibar by José Andrés in Washington, D.C., as well as four Bib Gourmands. from Resident Polls each week. And of course, we also have all the great programs that Restaurant Associates and Compass provide to us.

Where do you find inspiration and ingredients for creating inventive plant-forward breakfast and lunch menus at NaCl?

I think the main source of inspiration is always our purveyors and the seasonal ingredients we have access to. A very close second is the conversations the team here has every day with our guests. I think it’s important to point out here that “Plant Forward” does not always mean vegan or vegetarian. We try to take everyone’s ideas and suggestions and see how we can add some whole grain options, feature an ex - tra vegetable or two to the plate and choose the protein to be impactful and compatible with the grains and vegetables it’s served with. which has seen more New York restaurants taking advantage of new opportunities. Their diverse experience providing guidance on the negotiation of lease agreements between restaurant operators and existing and potential landlords has proven to be invaluable.

Can you name and describe one of your most inventive plant-forward creations that’s popular with Cure residents dining at NaCl?

I can’t take any credit for the most popular plant-forward dish that we serve here, it came out of our celebration of Women’s History Month and all the credit goes to Jane Goodall! Her recipe for Vegan Banana Pancakes with Berry Syrup has been a big hit and it is constantly being requested. Another great find for us during the Women’s Month celebration was a dairy-free “Creamed Spinach” dish from Michele Obama.

Can you describe your Wednesday Chef’s Table events and how you involve Cure residents in them?

The themes for our Wednesday Chef Table can be ingredient-related or focus on a Diversity Celebration, but the items that have been received with the most interest have been dishes inspired by conversations and suggestions from the residents. Just this past week we celebrated the food of Rome, Italy for a resident that was craving the flavors of home. It was a wonderful, seasonal dish of Roasted Lamb with Dandelion Greens and Roman-style Steamed Artichokes with Garlic and Mint!

“As a practicing lawyer right now is the time to do more than sign the standard lease agreement. Everything is negotiable.” said Koutsoudakis.

“Our approach is to help operators looking for a space for the first time to arm themselves with extensive knowledge about the industry and the community that they are moving into”

Koutsoudakis noted.

By educating restaurant owners and sharing this valuable information with them, KI teachesthem to use that information to their advantage in that initial meeting with the landlord.

“Knowing the realities of the industry you’re going into – such as moving into a space where people haven’t returned to their pre-pandemic work schedule -can be useful information to justify certain asks when making a deal with a landlord. These landlords want to fill the spaces to pay their mortgages, they are more willing to work with knowledgeable business operators who are prepared to face those issues head on,” Koutsoudakis explained. produce, sweet treats, dips, etc. The boards are hand-crafted and artfully designed so they’re a very visually appealing product and can elevate any event, big or small. We also offer Grazing Tables for larger events, which can serve hundreds of people.

KI Legal brings New York restaurant owners specialized restaurant and hospitality industry knowledge. KI Legal’s commitment to understanding the constantly changing hospitality law and relaying to owners how such law will impact them and their business is what ultimately drives them to success.

For more information about how KI Legal can help your restaurant business go to kilegal.com or email the team at info@kilegal.com to request a consult.

Our Grazing Boxes come in two sizes – The Lone Grazer for one or two individuals, and The Picnic Box for four people. Our Grab And Go options include the Grab And Graze which is designed as a small meal for one, as well as our Char-Cutie-Cup which is designed as a snack for one on the go.

Does this generate any cost savings for the brand and/or its owners?

Our model is designed to be cost-effective for our franchise owners. Most of our locations are retail storefronts so there aren’t dining rooms. This means a smaller real estate footprint and lower overhead costs. And because our food doesn’t require cooking, there’s no expensive kitchen package or bulky equipment to worry about.

We offer similar ingredients in our charcuterie boards, streamlining our supply chain and minimizing shipping distribution costs. Our Grazologists™ also reduce food waste by repurposing fruits that may not meet aesthetic standards for jams and other accompaniments on our boards.

You recently announced that you were advancing your expansion in the Atlanta metro area. What is drawing you there?

We already have a few locations in the Atlanta metro area which are seeing great success. Atlanta is a thriving metropolis with an awesome food scene, a growing population, and a strong business culture. While not everyone knows this, Georgia is an upand-coming wine destination as well.

Atlanta is located just about an hour north of the Dahlonega Plateau, which has the highest concentration of wine producers in the state. Charcuterie and wine is a perennial combination, and we see it as a growth opportunity for our brand.

Can you share more about your brand growth and development?

The launch of our franchise program in 2021 catapulted our growth and development nationwide. We more than quadrupled our number of open locations last year and were averaging approximately one new location per week by Q4 2022. Looking ahead, we plan to maintain that momentum with 29 new locations coming soon and expansion into four new states.

What is involved in running a Graze Craze?

As a franchise, our owners are given a turnkey opportunity that provides proven systems and processes, as well as ongoing support in areas like marketing, operations, and training. That said, running a Graze Craze can be simple – if the proper steps are followed – as it mitigates a lot of the leg work often required in a start-up operation. Moreover, prospective owners aren’t required to have food prep experience – we teach them everything they need to know!

Day-to-day, Graze Craze operators usually have a staff of 2-4 people to help fulfill orders and design boards. We call them Grazologists™ and they provide a fully accessible concierge grade of customer service, working closely with customers on the little details that matter most.

What can we expect from Graze Craze in the future?

Graze Craze is in the midst of a significant growth period right now and we don’t foresee that slowing down anytime soon. We expect more domestic development from us in the U.S., driving our footprint into more states, as well as some international expansion. We’re also looking to launch new menu items to expand our offerings, provide a consistent and delicious product across the globe, and introduce additional revenue streams for our franchise owners.

How can someone in the industry place an order from Graze Craze?

Orders can be placed at any of our locations with one of our in-store Grazologists™ or we offer online ordering at www.grazecraze.com.

Ferraro Foods

from page 62 current facility lease, they have announced plans for rapid and aggressive expansion. Positioning themselves near major highways and in the most populated area for Italian restaurants and pizzerias in the world, Ferraro has declared its plans to move to a new facility in Edgewood, NY. “We knew with our time coming to an end in Melville that we were going to need to start to look for a new home. So, in January we began looking at new sites and came across this wonderful new building that was only a couple of years old.” Hill said.

Ferraro’s new warehouse and distribution in Suffolk County boasts some 230,000 square feet. The Edgewood center is five times larger than the Melville space making room for new products and broader options for their customers. “This will give us a tremendous opportunity to add additional SKUs and products to our current offerings, which will add all kinds of new menu ideas for our res- taurant and food service customer base,” Hill said.

Along with the new project, Ferraro has reestablished its devotion to their customer base in the NY metro area. When talking about their expansion to Long Island, the CEO explained, “Our roots in Long Island run deep. We carefully listen to the needs of our customers and spend time building our relationships. In some cases, these customer relationships go back 2 or 3 generations. It has been my delight to experience the warmth between our sales team and our Long Island operators, sometimes even having conversations in Italian!”

In addition, Hill believes this move will provide jobs and new opportunities to the community. “We anticipate in the beginning to have between 50-70 jobs or more to bring to the community. To my surprise, since the announcement my mailbox has been full of new applicants interested in joining our team in

Edgewood and we are so happy to have them.”

Ferraro Foods has committed themselves to delivering on their promise made back in their inception; to provide quality foods and foodservice supplies, dependable delivery, and exceptional customer service. With new development, the company will continue to grow to new heights expanding their offerings and customer base while providing great service. excellent, and they capture the fruit at the peak of ripeness to get the best out of it! I particularly love their canned peach halves, and their purees of black cherry, organic apricot, and plum - unlike anything I’ve encountered in the US to date.

“We are doubling down on our belief in the resiliency and vision of the restaurant and pizzeria operating community,” the veteran executive concluded. Operators who would like more info on to Ferraro Foods and what their portfolio of menu solutions has to offer, can contact them on their website at ferrarofoods.com/customer or email Dan Hill at dhill@ferrarofoods.com.

So, no matter how you choose to incorporate stone fruit on your menu, remember that the season is short – yet bountiful – and with proper care and planning, you can enjoy these flavors all summer long, and into the cooler months to elicit the nostalgic flavors of summer.

Peach Salad with Loi Feta-Yogurt Pougi

Serves 4

Ingredients - Salad:

2 firm-ripe peaches

Greek extra virgin olive oil, for grilling

Salt and freshly ground pepper

12 ounces of Arugula

4 heaping tablespoons of Loi Feta-Yogurt Pougi

Ingredients – Dressing:

6 tablespoons Greek extra virgin olive oil

6 teaspoons of organic wild honey

½ lemon, juiced

½ teaspoon lemon zest Salt and freshly ground pepper to taste

Directions: that night.

1. Wash, dry, and halve peaches to remove the pit, keeping the skin on.

2. Brush peach halves with olive oil, and season lightly with salt and pepper.

3. Grill flesh side down over medium-low heat for approximately 1-2 minutes, until peaches soften slightly and grill marks are noticeable as the natural sugars caramelize; remove from the grill, and reserve skin side down/ flesh side up on a plate.

4. Combine salad dressing ingredients in a small mixing bowl, whisking to fully combine.

5. Add arugula to a large mixing bowl, season lightly with salt and freshly ground pepper, and toss gently with 5 tablespoons of dressing.

6. To serve the salad, divide arugula evenly into four separate bowls, placing grilled peach half in the center of the arugula bed. Top each peach half with 1 heaping tablespoon of Loi Feta-Yogurt Pougi in the center, and drizzle each salad with remaining dressing – enjoy!

Jimenez has worked to build partnerships with local food businesses to ensure that each cafe provides local, sustainable, and nourishing food. Many cafes collaborate with artisanal bakeries and produce companies that deal specifically with local vendors. “We try to connect people with the source,” Jimenez said, an attempt that is reflected in the satisfaction of Constellation Culinary’s clients.

The company focuses on creating diverse, well-rounded menus at each of its cafes, from plant-based to vegetarian to vegan. Some clients want to see “above-and-beyond, Michelin-star” style food in their cafe, with crudo bars and high-end proteins, while others keep it simple, serving smoothies, juices, and simple, from-scratch cooking. Regardless of the specific menu offerings, each cafe relies heavily on fresh and local foods, avoiding all things processed, a detail that Jimenez says is to the client’s benefit, as it provides employees with fuel to stay productive throughout the day.

Much of the menu diversity also comes from the company’s welcoming attitude towards the creativity of its chefs. In California, Constellation Culinary works with various clients that have multiple offices throughout the state, so collaboration is a common theme among chefs. “We try to incorporate everybody’s style into their cafe,” said Jimenez, “It’s what keeps them engaged; it’s what keeps them interested in actually working there: as they see their ideas to the table.”

The food options that Constellation Culinary cafes offer are subsidized by their corporate clients, which Jimenez said is a benefit to employees. Because clients try to subsidize as much as they can, depending on their budgets, their employees experience “restaurant quality food at a much-discounted price.” tion is especially meaningful to Chef Boulud as it was the former home of Le Cirque while he worked there as Executive Chef.

During the pandemic, Jimenez said that the company was fortunate to remain on target because of the company-client relationships it has forged. “A lot of the clients were actually paying the employees to stay there on site,” allowing cafes to continue getting business and, in turn, stay open. Now, some clients are “offering discounted meals, free food once or twice a week, or inviting them to afternoon events,” he said, to keep people coming into work and visiting the cafes.

Of course, a visit to an in-office cafe wouldn’t be possible without Constellation Culinary employees, from its chefs to its cashiers, who are “committed to performing well, to doing a good job, and to providing great customer service,” said Jimenez. Those meaningful relationships between Constellation Culinary and its clients, and the innovative, healthy, fueling food offerings, are why it stands out among corporate dining programs.

In its first year, Restaurant DANIEL received immediate recognition, including a four-star rating from The New York Times and was cited as “one of the ten best restaurants in the world” by the International Herald Tribune, quickly rising through the ranks to earn its place alongside other legendary fine dining establishments. Less than a year later, Chef Boulud was recognized with the James Beard Foundation’s “Outstanding Chef” Award, celebrating his work at the restaurant. This was the first of many for the restaurant and its staff which was also honored with the James Beard Award for “Outstanding Service” in 2009 and “Outstanding Restaurant” in 2010. Since 2005, Restaurant DANIEL has maintained its Michelin-starred status and currently has two Michelin Stars. Chef

Boulud was also honored with The World’s 50 Best Restaurants’ “Lifetime Achievement Award” (2015), “The World’s Best Restaurateur” by Les Grands Tables du Monde (2021), and La Liste’s “Innovation Award” (2023), among many other awards over the years. Today, DANIEL has attained global icon status, is consistently recognized with new awards, and maintains its role as the most coveted table in New York.

After thirty years, DANIEL continues to set the standard for New York City fine dining, relentlessly reinventing itself along the way. The restaurant’s four- and seven-course menus, led by Executive Chef Eddy Leroux and Executive Pastry Chef Shaun Velez, rotate seasonally, featuring the finest ingredients and exploring new ways to prepare classic French recipes with creative techniques, tastes and presentation.

For the past 25 years, DANIEL has hosted the annual Gala for Citymeals on Wheels, a char- ity that provides New York City’s homebound elderly with nutritious meals, of which Chef Boulud is copresident. In total, these annual events have raised over $20 million towards the organization’s mission to feed New Yorkers in need.

With each decade, DANIEL has continued to evolve, while maintaining its cuisine and elegant atmosphere. Just last year, the restaurant debuted the final phase of its latest renovation, unveiling a new bar and lounge area in partnership with the Paris-based Lalique Interior Design Studio. Throughout the years, Chef Boulud has published ten cookbooks, and has constantly renewed Restaurant DANIEL with exceptional art, inspired interior design, creative cocktails and its notable wine list.

While Chef Boulud’s restaurant group, the Dinex Group, has grown to over 20 venues worldwide, including two new openings in 2023 to date, DANIEL represents his con - tinually evolving journey as a Chef, entrepreneur, and mentor.

“Daniel has not only built one of the world’s premier restaurant groups, he has done it with endless passion and ingenuity. I am continually impressed by his dedication and commitment to excellence. As we look to the future of The Dinex Group, these qualities will continue to be the foundation of our restaurants,” said Sebastien Silvestri, CEO of The Dinex Group. “I am thrilled to be a partner of this incredible journey alongside Daniel, and our entire global team.” sidewalk cafe law has been restricted compared to their authority under the pre-pandemic sidewalk café law, both by shortening the amount of time they must sign off on applications and by clarifying their limited jurisdiction over outdoor dining applications as they generally have no impact on landmark buildings or neighborhoods. This will speed up the process for restaurants and reduce bureaucracy.

And very importantly, there will be a transition period where every business that currently has a permit under the emergency Open Restaurants program will continue to be able to operate until their application under the new law is acted upon by the city. (There will be a time by which the applications must be filed after the new law goes into effect. If a business doesn’t file an application by that deadline, they can no longer offer outdoor dining.) This is a huge win, so businesses don’t lose out on months of outdoor dining as they and the city transitions into the permanent program.

There is also a lengthy transition period for the existing roadway dining structures operating under the emergency Open Restaurants program. Non-compliant structures must be removed by November 1st, 2024. However, many will be removed sooner when their application is acted upon if the structure does not comply with the new Department of Transportation rules which will be adopted in the future.

There will be a variety of temporary outdoor dining permits available in the future. The first temporary permit will be issued to a new tenant if the premises had a licensed outdoor cafe within the prior two years, as long as it is essentially the same setup as the one previously licensed. The second temporary permit will be for new applicants who will not have to wait the full lengthy amount of time to receive a revocable consent and can get temporary permission to operate sooner while their application is pending.

Future increases to the consent fees will require the mayor’s adminis- from page 80 tration to go back to the City Council for approval. They only have the right to solely increase consent fees for the limited enclosed sidewalk cafes that remain every four-years.

IMPORTANT: While we believe sidewalk cafes will look like they did under the pre-pandemic program, it is IMPORTANT to note that we do not know yet what the design guidelines will be for roadway dining structures, however we know they will not allow fully enclosed structures like some restaurants currently have. We will work with the Department of Transportation on the development of the design guidelines, including requirements for four months that roadway dining will not be allowed.

We thank Mayor Adams and his team, Speaker Adams and her team, and Councilmember Marjorie Velazquez the prime sponsor of the legislation for working tirelessly to come to this historic agreement which will benefit our restaurants and teams, our neighborhoods, our visitors, and our great city. We also thank all our members and the advocates who helped inform and support this process, along with other supportive members of the City Council. We’ll keep you informed as this process continues. pany-sponsored Paid Parental Leave (PPL) benefit. The employee also should be advised how to contact the company’s Short-Term Disability (STD) provider. Once payment commences, the plan pays up to 60% of the employee’s weekly salary to a maximum benefit. This will be discussed with the employee by the STD carrier. Managers should not attempt to calculate the employee’s benefits for her. The amount of time an employee will be on maternity leave depends on the state in which she is located and the type of delivery.

• Non-Occupational Illness/ Injury: Employees can be eligible for leave and disability benefits for non-occupational injuries or illnesses. These are injuries/illnesses that occur away from work and during non-working hours. Employees who are injured or become ill as a result of their job during working hours may be eligible for workers’ compensation (WC), but the following will focus on non-occupational conditions.

Let’s consider that an employee advises his manager that he is having surgery and will be unable to work for eight weeks. In this scenario, the company checks his eligibility and determines he is eligible for leave under FMLA and for ShortTerm Disability (STD) benefits. The disability plan has a 14-day (two week) elimination period (EP). Once payment commences, the plan pays up to 60% of the employee’s weekly salary to a maximum benefit. This will be discussed with the employee by the STD carrier. The manager should not attempt to calculate the employee’s benefits for him.

• Workers’ Compensation: A manager returns from a 2-week vacation and receives notice that one of his employees has been injured at work. Employees who are injured or become ill during their working hours may be eligible for WC. This type of leave could be simultaneous with FMLA if the eligibility requirements are met.

In this case, the manager must: a provision requiring restaurants in a historic district or at a landmark site to receive approval by the city’s Landmarks Preservation Commission for an outdoor dining site — a policy that could affect restaurant-heavy neighborhoods like Greenwich Village and Park Slope, Brooklyn.

- Ensure the employee has appropriate care whether medical attention is needed or not.

- Contact the company’s Human Resources Department immediately.

- Follow any protocol for documenting workers’ compensation incidents.

- Know that reporting the incident enables the employee to qualify for coverage as soon as possible. Late reporting may result in the employee’s delay or denial of benefits.

In this scenario, the company will determine if the employee is eligible for leave under Family Medical Leave Act (FMLA) and/or any similar state leave laws. The manager should not attempt to advise the employee on eligibility. Human resources will provide information about the benefits the employee may be eligible to receive while on WC leave.

There are also specific scenarios where these reasons for leave would not be eligible for FMLA so each scenario must be handled individually. Workforce leave and absence policies help not only to shape your business culture but are integral to operational efficiency. HUB can help you gain the insights you need to align all aspects of your benefits program. To discuss how your programs stack up against this study’s benchmarks or how effectively they support your overall benefits strategy, contact your insurance advisor for WAM consulting.

The legislation ends months of waiting for restaurant owners and diners. The industry has been clamoring for guidance about what outdoor dining would look like in the future since Adams took office last year.

The new rules are likely to reduce the current footprint of outdoor dining, which soared to include more than 12,000 restaurants since early in the pandemic. But it is expected to allow for far more outdoor dining options than were in place before 2020. Restaurants will be required to have a license from the city to offer outdoor dining and to pay fees based on their location and square footage, with higher fees in Manhattan south of 125th Street.

The proposed plan was warmly received by City Council members. “It was important for the outdoor dining program to be affordable, equitable and successful and available in every borough,” noted speaker, Adrienne Adams.

“The models that we will have for the outdoor dining space will be removable to allow for emergency vehicles to come through, to allow for sanitation to help clean out,” Councilwoman Marjorie Velasquez added.

Sara Lind, an executive director at Open Plans, a livable streets group, said that she was “relieved and pleased” that the program would become permanent, saying that “New York City’s outdoor dining culture has quickly become a fixture of modern city life.” But she lamented that outdoor dining in roadways would not be available during the winter.

The Transportation Department will oversee the permanent outdoor dining program. Restaurants will be allowed to offer outdoor dining from 10 a.m. until midnight, according to the bill. Sidewalk cafes are regulated separately from roadway cafes. City officials are hoping to expand sidewalk cafes, which were mostly located in Manhattan before the pandemic, and to lower the fees restaurants that operate them have to pay.

The next step for the implementation of the new rules will come later this month. The City Council is expected to vote on the bill.

Is the Water Cool Enough?

Ice machine manufacturers strongly recommend keeping your water supply at around 50°F for maximum and efficient ice production. Ice machines can tolerate water as warm as 90°F but perform best at 50°F and should not cycle water hotter than 90°F. The warmer the water entering your ice machine, the longer it takes to freeze and the less ice the machine makes.

Summer weather can sometimes affect your business’s water supply for the worse. If your water lines are underground, the summer heat shouldn’t be an issue. If your water lines are above ground, there’s a higher chance the water temperature will rise to ice machine-threatening levels. Easy Ice technicians have found water as hot as 140°F at above-ground water lines! If your water lines are above ground, consider having your plumber insulate them to keep the water cooler. It might also be possible to move the above-ground water lines to a position with less sun exposure.

Are You Handling the Ice Bin Properly?

You may not know it, but ice bins are unrefrigerated! All the more reason to make sure your ice machine is installed in a sufficiently air-conditioned room with enough clear space around it. Ice in a full bin should stay frozen long enough for you to use it, but if hot air enters the bin through- from page 60 LEGAL INSIDER ing hours in most occupations:

• No more than 3 hours on any school day

• No more than 8 hours on a Saturday or non-school day

• No more than 18 hours per week

• No more than 6 days per week

When school is not in session, and during vacations (where school is closed for the entire calendar week):

• Minors under 18 may not work more than 8 hours a day, 6 days a week

• 14 and 15-year-olds may not work more than 40 hours a week

• 16 and 17-year-olds may not work more than 48 hours a week

Businesses employing minors must be aware of these and other hour restrictions as well as restrictions on the times of day that minors can work (e.g., 14 and 15-year-olds can only work between 7 a.m. and 7 p.m. during the school year and between 7 a.m. and 9 p.m. when school is not in session).

In New York, minors need an employment certificate (“working papers”) in order to work. A parent or guardian signature on the application is required.

What Steps Can My Business Take?

Businesses that choose to employ minors may consider the following to help ensure compliance with applicable requirements:

• Establish a clear internal policy regarding hiring and employing minors that complies with applicable requirements;

• Ensure that managers and others who may hire and oversee the employment of minors are aware of and trained on your policies and requirements;

• Review internal practices and ensure that any existing employment is in accordance with applicable requirements so that you can catch issues first.

Employers should keep age certificates, work permits or other required documentation on file throughout the minor’s employment and for time periods required by applicable law.

Is There Anything Else My Business Should Consider When Hiring Minors?

Yes, the above does not cover all of the distinctions or considerations from an employment-law standpoint when employing minors. For example, some states have specific meal and rest break requirements, and some states have specific recordkeeping out the day, some of the ice may begin to melt before you reach it.

• Always close the bin door immediately after scooping out the ice you need.

• If you have an ice dispenser, which does not require a bin, make sure the air and water temperatures are at recommended levels, or the ice stored inside will melt and cause a leak.

Take the Right Steps Now

Your walk-in refrigerator, dishwasher, and ovens may not need preparation for summer—but your ice machine does. After you finish taking care of what you can do yourself, call an ice machine service provider you trust and make an appointment for maintenance and inspection. You’ll be glad you did when you reach the end of the summer without having ever run out of ice. requirements for minors. Employers should also consider “consent” issues that may arise if they run background checks or if they require minors to sign employment-related agreements.

John Mahlmeister is the chief operating officer and co-founder of Easy Ice. Co-headquartered in Phoenix, AZ and Marquette, MI, Easy Ice is the only national provider of all-inclusive commercial ice machine subscriptions. Since its founding in 2009, Easy Ice has rapidly grown their number of ice machines under management to over 30,000 units across 47 states and partners with dozens of foodservice equipment dealers to offer ice machine rental solutions to their customers. For more information, please visit EasyIce.com.

Specialty Food Retailer Tour: A Taste of NYC Innovation

Gain behind-the-scenes insights into innovations in food retail with the Specialty Food Retailer Tour provided by Retail Store Tours. The Flatiron District walking tour will showcase a wide variety of food vendors and new approaches to retailing. Benefits of the tour include gaining insider perspectives from subject-matter experts, staying up to date with industry trends and technology, and networking with peers. The tour is offered on Saturday, June 24 at 10 a.m., 1 p.m., and 4 p.m. Cost is $90. Register here now!

sofi™ Products of the Year Judging

The sofi Awards for Product of the Year and New Product of the Year will be unveiled on Tuesday, June 27 at 10:30 a.m. on the Big Idea Stage. This year, buyers will select the winning products based on blind tastings during the first two days of the Show.

About the Specialty Food Association: The not-for-profit Specialty from page 4 from page 84 port and assistance to our customers wherever they are located. For refrigerators, we offer a 3-year warranty covering parts and labor, with an additional 5-year warranty for the compressor. For our other products, we provide a 1-year warranty that covers parts and labor. We are committed to providing peace of mind and reliable performance for our customers,” Inan added.

Food Association (SFA) is the leading membership trade association and source of information about the $175 billion specialty food industry. Founded in 1952 in New York City, the SFA prides itself on being an organization by the members and for the members, representing thousands of specialty food makers and manufacturers, importers, retailers, buyers, distributors, brokers, and others in the trade. The SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards—which have honored excellence in specialty food and beverage annually since 1972. The SFA produces the Trendspotter Panel annual predictions, the State of the Specialty Food Industry Report, Today’s Specialty Food Consumer research, the Spill & Dish podcast, year-round educational programming for professionals at every stage in their business journey, and SFA Feed, the industry’s goto daily source for news, trends and new product information. Find out more online and connect with SFA on Facebook, Twitter, Instagram, LinkedIn, and TikTok.

Galaxy’s launch in Metro New York, is the first step in a national rollout. The strength of our company’s supply chain lies in its robust infrastructure and strategic partnerships. With a 50,000 square foot warehouse in New Jersey, Galaxy is slated to open six new warehouses across the country within the next two years. Inan’s engineering background led to the creation of a state of the industry tech infrastructure to drive the growth. from page 24 times while you might have low traffic times and can’t have any fewer staff on the schedule, so your labor cost is all about balance. One of the things you want to do when it comes to budgeting for labor is go into the week on budget using a system I teach called the Restaurant Payroll Guardian. It budgets labor hours and dollars so your managers know how to schedule the following week. This way when they’re using that fancy scheduling software and they see they’re 14 hours over budget in the kitchen, they can figure out how to start trimming hours before the money has been spent. You also need to start tracking labor on a daily basis. When you follow my systems, you’re going to have a different labor target by day of the week so now you can be on the same page with your management team.

“Providing the right products at the right time to our customers is our number one priority,” he said. “Our manufacturing partners maintain diverse and flexible supply chains to allow them to effectively navigate global supply chain issues and adapt to changing market dynamics, ensuring a reliable flow of products. When a customer calls us to request a product, they can come and pick it up within 24 hours.

“Please call us or visit our website at https://www.galaxygroupcorp.com. We invite dealers, distributors and manufacturers’ reps to discover the products and exceptional services we offer,” Inan concluded.

4. Based on your budget targets, you need to be tracking your operating expenses such as occupancy costs, paper supplies, restaurant supplies, janitorial supplies, comps, credit card discount rates, and much more. With a budget and your KPIs, you’re now in a position to say that which we measure improves. Tracking your KPIs allows you to do things like adjust your menu prices before it’s way too late, change your menu to reduce the number of prep hours needed, know when to add or subtract employees from your roster and much more. Collecting data can be as simple as a yellow tablet, a pen and a calculator. Creating spreadsheets can do the trick for most of it, but I want to be very clear that for big things like food cost, you’re going to need software. his free time perfecting what would become Pretty Bird: “I was driving around town on my days off with two turkey fryers in the back of my Prius, willing to cook fried chicken for anyone that was willing to taste it.” It was worth it—currently in their fifth year, Pretty Bird has gained a lot of local and national momentum, and recently opened their fourth location.

I don’t think I can overstate the importance of creating and measuring your KPIs. The potential benefits of using the data will help you make informed decisions for your restaurant success and that’s priceless.

Pham cites a number of things that have made Pretty Bird stand out as a successful restaurant, the first being consistent customer service in multiple locations. The secret? Paying employees fairly. “We’re proud to pay our employees some of the highest wages in the area. They also get PTO and benefits. In return, they take pride in the restaurant and treat it like it’s their own.”

Pham also works closely with lo-

STELLA’S CUCINA

cal distributors and bakers to provide high quality ingredients, from chicken to bun. But what really makes Pretty Bird unique are the fine dining principles that Pham has integrated from his culinary school days. “We think about the method, the ingredients, the balance, all the things that make fine dining really great,” he said.

Most importantly, where did the name Pretty Bird come from? A surprising source— “I was flipping channels one night,” Pham explained, “and I saw that scene from Dumb and Dumber where the kid in the wheelchair is playing with that headless bird, just calling it ‘Pretty Bird, Pretty Bird.’ And the name just came to me.” In yet another twist of fate, Pham later learned that the scene was filmed just two blocks from Pretty Bird’s first Salt Lake City location.

from page 18

Stella’s Cucina also has an impressive drink selection, with a wide variety of options ranging from imported fine wines from Italy to their gorgeous signature cocktails, all made with the highest quality ingredients and expert precision. Some of the more popular mixed drink options include the Stella’s Hugo spritz and the espresso martini. The dining area features a wraparound bar uniquely positioned to welcome customers from any point in the room. A skylight sits above it, casting a constant stream of sunlight onto the bar throughout the day. This skylight also serves as a solar dial, tracking the movement of the sun. As the day draws to a close, the lighting in the room begins to shift, gradually dimming in preparation for the evening’s entertainment.

The restaurant then doubles as a lounge after dinner service Thursday- Saturday, with DJ’s, live music, and a dance floor. This makes Stella’s feel like an all-around destination for dining and entertainment and helps it stand out among the area’s best restaurants and bars. This is all a part of Spanu’s mission to create a feast of the senses.

The ambiance at Stella’s Cucina is unmatched, with an extensive lighting system perfectly tailored to the restaurant and an Art Deco inspired design with navy-blue and gold coloring that allows it to feel contemporary while harkening back to 1920’s and 30’s aesthetics. Spanu added: “that this allows it to feel upscale but not stuffy,” as she ultimately wants to create an atmosphere that works as a “midground between fine dining and casual dining.” This is apparent in the dress code, which allows customers to wear whatever they choose, as there is no requirement to dress up. However, one may feel a bit underdressed showing up with just jeans and a shirt, as the restaurant’s atmosphere is suited for more of a business-causal at least.

Ultimately, Stella’s Cucina excels at being a space that is modern but with a classical feel. It brings authentic Italian ambiance to Colorado while simultaneously being something completely different. It is more than just a restaurant; it is an entertainment experience and a culinary destination for those who desire the best the Boulder has to offer.