December 2024 - Total Food Service

RETURN OF CA CUISINE PIONEER WAXMAN BRIGHTENS SAN FRANCISCO’S RESTAURANT SCENE WITH PARK TAVERN REVIVAL

San Francisco’s North Beach neighborhood has always been a microcosm of the city’s vibrant culture—a place where food, art, and history intertwine. Now, with the reopening of the iconic Park Tavern, it welcomes a celebrated figure in American cuisine: Chef Jonathan Waxman. With decades of culinary influence spanning both coasts, Waxman is not only reigniting Park Tavern but also signaling his belief in the city’s resilience and potential for renewal.

Waxman, renowned for his pioneering role in California cuisine and a storied career punctuated by both triumphs and setbacks, views this chapter as deeply personal. “San Francisco has always been the highlight of my life, from my childhood visits to my early years as a musician and chef. This city has an aura, and I’m thrilled to be part of its future again,” he said.

Jonathan Waxman’s culinary jour ney began in California, where he grew up immersed in a family that celebrated the arts. After earning his Grand Diplôme from the prestigious La Varenne Cooking School in Paris, Waxman returned home to hone his craft. His tenure at Chez Panisse with Alice Waters and later at Michael’s in Santa Monica helped define Califor nia cuisine, a movement emphasizing fresh, local ingredients prepared with simplicity and care.

By 1984, Waxman had established himself as a national culinary figure with the opening of Jams in New York City, earning acclaim for his bold yet approachable cooking. Over the years,

he expanded his influence with ventures like Barbuto in Manhattan and Jams at 1 Hotel Central Park. However, not all of his endeavors succeeded. His San Francisco restaurants, Waxman’s and J. Bird, both closed in 2017 after a few years of operation.

Waxman views those closures not as failures but as lessons. “Every chef faces moments of challenge, and I’ve had my share,” he reflected. “The important thing is to learn, adapt, and keep moving forward. Coming back to San Francisco is a chance to bring everything I’ve learned to a place that means so much to me.”

“San Francisco has always been the highlight of my life, and I believe in its ability to shine again.”

— Chef Jonathan Waxman

The reopening of Park Tavern is more than a new business venture; it’s a revival of a beloved institution in North Beach. With its prime location overlooking Washington Square Park, Park Tavern has been a cornerstone of the neighborhood since its debut in 2011. After weathering ownership changes, pandemic closures, and financial hurdles, the restaurant is now poised for a fresh start.

James Nicholas, a fifth-generation San Franciscan and the restaurant’s owner, has partnered with Waxman to breathe new life into the space. “Jonathan and I share a vision for what Park Tavern can be—an inviting, community-driven destination that celebrates the best of San Francisco,” Nicholas

The revamped menu reflects Waxman’s signature style: simple, California-Italian dishes that emphasize fresh, seasonal ingredients. Highlights include shrimp scampi, porchetta, New York steak, and a grilled rendition of his iconic roast chicken with salsa verde. Chef de cuisine Manfred Wrembel, known for his work at Perbacco and Incanto, will oversee day-to-day operations, allowing Waxman to maintain his bi-coastal commitments.

For Waxman, the partnership with Nicholas feels like a natural fit. “James

and I have a shared philosophy about food—it should be delicious, straightforward, and rooted in the community it serves,” he said. Park Tavern’s reopening comes at a time when San Francisco’s restaurant scene is struggling to recover from the effects of the pandemic. Many beloved establishments have shuttered, leaving gaps in the city’s culinary landscape. But Waxman sees opportunities amid the challenges.

“San Francisco has always been a city of innovation and resilience,” he said. “Restaurants are not just places to eat; they’re places where people connect, where neighborhoods thrive. Bringing back Park Tavern is about more than food—it’s about restoring a sense of vitality to North Beach.” Neighborhood residents and business owners share Waxman’s optimism. Nate Valentine, co-owner of North Beach’s April Jean cocktail bar, described the reopening as a turning point. “Park Tavern was always a social hub, and its return feels like a signal that things are moving in the right direction for our community,” he said. Waxman’s return to San Francisco underscores a broader truth: iconic chefs and restaurants play a crucial role in defining the identity and viability of urban centers. By drawing both locals

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Jonathan Waxman

LAS VEGAS HOSPITALITY WORKERS DEMAND FAIR WAGES AS CULINARY UNION STRIKES

The current strike at Virgin Hotels Las Vegas is more than just a labor dispute; it’s a stark reflection of the broader challenges facing the hospitality industry. A perfect storm of rising labor costs, the increasing role of AI, and a dwindling workforce has pushed the industry to a critical juncture.

The Culinary Workers Union, a powerful force in Las Vegas, has a long history of advocating for the rights of hospitality workers. Founded in 1936, the union has played a crucial role in shaping the labor landscape of the city. Over the decades, the union has successfully negotiated collective bargaining agreements that have improved wages, benefits, and working conditions for tens of thousands of workers.

The strike has had a significant impact on operations at Virgin Hotels Las Vegas. Picket lines have been established, and the union has urged visitors to avoid the property. The hotel has responded by hiring temporary workers to maintain operations, but the long-term effects of the strike remain to be seen. At the heart of the dispute lies the issue of fair wages. The Culinary Union is demanding significant wage increases for its members, citing the rising cost of living in Las Vegas. The current minimum wage in Nevada is $12.50 per hour. However, many hospitality workers, particularly those in tipped positions, rely on additional income to make ends meet. The union argues that these wage increases are essential to attract and retain

“We’re fighting for a future where hospitality workers can afford to live and thrive in Las Vegas.” — Ted Pappageorge

skilled workers, particularly as the city continues to grow and evolve as a major tourist destination. By investing in its workforce, the hospitality industry can ensure the highest quality of service and maintain its reputation as a world-class destination.

The union’s decision to strike at Virgin Hotels underscores the growing discontent among hospitality workers. As Ted Pappageorge, Secretary-Treasurer of the Culinary Union, stated, “Workers from the Strat and the Westgate received over $4 an hour wage increases this year to keep up with Las Vegas cost of living. It was necessary. This company offered an average of $0.30 (over the contract). I think this company needs to either meet Las Vegas standards or get out of Las Vegas.”

Rising costs of living, coupled with stagnant wages, have eroded workers’ purchasing power, leading to increased union activity and demands for better pay and working conditions. The strike also highlights the industry’s reliance on immigrant labor. With stricter immigration policies and a declining pool of willing workers, many hospitality businesses are struggling to fill positions, particularly in lowwage, back-of-house roles. This labor shortage has forced employers to

raise wages and offer better benefits, further squeezing profit margins. The advent of AI is another factor disrupting the industry. While AI has the potential to automate routine tasks and improve operational efficiency, it also raises concerns about job displacement and the loss of human connection at Virgin and hotels properties across the globe.

The Las Vegas strike is a cautionary tale for the entire hospitality industry. It serves as a reminder that ignoring the needs of workers and failing to adapt to changing economic and technological conditions can have serious consequences. To ensure the long-term sustainability of the industry, businesses must prioritize employee satisfaction, invest in training and development, and embrace technological innovation in a way that complements, rather than replaces, human labor.

Virgin Hotels, owned by a consortium of investors including JC Hospitality and LiUNA Pension Fund of Central and Eastern Canada, has faced criticism from the union for its stance on the strike. The union has accused the company of using union-busting tactics and refusing to negotiate in

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BILLIONAIRE FERTITTA SET TO INK NEW CHAPTER FOR ICONIC MANHATTAN STEAKHOUSE KEENS

In New York City, legendary restaurants and steakhouses are more than just dining destinations; they are cultural icons that embody the spirit of the city. These establishments, steeped in history yet ever evolving, serve as vital meeting points for business leaders and culinary enthusiasts alike. The timeless allure of a classic steakhouse experience continues to play a crucial role in networking and collaboration. As the

city continues to thrive, the importance of these culinary institutions remains paramount.

So, it came as no surprise last month when Keens Steakhouse, one of New York City’s most iconic dining establishments, has entered a new chapter under the ownership of billionaire restaurateur Tilman Fertitta. Fertitta, a hospitality mogul and CEO of the Houston-based Landry’s group, purchased the historic Midtown steakhouse last month for $30 million, marking another high-profile acquisition in his expansive portfolio.

Keens, located at 72 West 36th Street, first opened its doors in 1885. Established by Albert Keen, the steakhouse began as a private club for the Herald Square Theatre District, frequented by prominent figures like Theodore Roosevelt, Babe Ruth, and Albert Einstein. Known for its

“Keens will continue to be one of the best experiences in New York City. Its' history and charm are unparalleled, and I’m proud to be part of its future.” — Tilman Fertitta

collection of over 90,000 churchwarden pipes that line the ceilings, the restaurant has preserved its old-world charm for more than a century.

In the 1970s, restaurateur George Schwarz rescued Keens from the brink of closure, revitalizing its reputation and clientele. Over the decades, it became a favorite of New Yorkers and celebrities alike, including Anthony Bourdain, who often touted it as a must-visit. Following Schwarz’s passing in 2016, the restaurant’s legacy was entrusted to general manager Bonnie Jenkins. Under her leadership, the team sought a buyer who would honor Keens’ tradition and ensure its preservation for future generations.

“We looked for a buyer that agreed to allow our team to continue to operate and manage Keens in the same tradition it has been for the past 140 years,” Jenkins said. “Tilman Fertitta understands the value of our historic brand and is committed to maintaining the legacy that has made Keens a landmark in New York City.”

Fertitta, known as the world’s richest restaurateur, expressed his admiration for the storied steakhouse. “This is a New York jewel,” Fertitta said. “Keens will continue to be one of the best experiences in New York City. Its history and

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PIZZA TOMORROW SUMMIT AND FL RESTAURANT SHOW CELEBRATE

SUCCESSFUL

EVENT AS 4.5K INDUSTRY PROFESSIONALS GATHER IN ORLANDO

2025 Trade Shows and Conference will Expand

to Three Days

The Pizza Tomorrow Summit and the Florida Restaurant Show, held last week at the Orange County Convention Center, were a resounding success and attracted nearly 4,500 industry professionals from across the pizzeria, restaurant and hospitality markets. The event, which united pizzeria operators, pizzaiolos, restaurateurs, chefs, suppliers, and thought leaders, showcased the latest trends, products, and innovations from 325 exhibiting companies occupying 600 booths on a sold-out show floor. Featuring two full days of dynamic exhibits, competition, live demos, and expert-led seminars, the event has quickly become a vibrant platform for networking, education, and business development.

“We’re thrilled with the success of this year’s events, which exceeded our expectations in terms of attendance, increased qualified buyer saturation, exhibitor engagement, and the enthusiasm of participants,” said Glenn Celentano, Partner & CEO, Restaurant Events LLC, owners of the events. “The sizzle and energy on the show floor was palpable and the positive feedback from attendees and exhibitors has been overwhelming. We’re already looking forward to returning next year with even more ways to connect and inspire our industry over a newly expanded three-day format.”

The show floor was buzzing with live cooking demonstrations and competitions, equipment showcases, and tastings, all of which highlighted the latest in pizza-making techniques, restaurant technology, sustainable practices, and more. A new feature on the show floor was The Operator's Choice Award where attendees voted on the best new product at the show. The winner was Lilly's Fresh Pasta for their

Jalapeno, Birria & Birria-Jalapeno Fettuccini. A $500 gift card was awarded to participating attendee Juan Mata, Executive Chef of K-Bob Restaurant in Orlando, FL.

This year’s education program featured an impressive lineup of speakers, including industry veterans and innovators who discussed topics ranging from digital marketing and customer engagement to food trends and operational efficiencies. Subject matter experts provided valuable insights into the changing landscape of the restaurant and food service sector, equipping operators with actionable knowledge to drive growth in their businesses. There were many new sessions including a soldout Food and Wine pairing event, featuring Sommelier Brian Connors, a Pizza Dough Workshop, Funding the Future, Keys to Effective and Fun Leadership, AI Marketing, 10 Steps to Great Service, Negotiating Leases, Tax-Free Tips for Employees, Creating an Exceptional Guest Experience, Enhancing QSR Efficiency, and much more.

Restaurant owners and their staff took advantage of the Restaurant Management 201 Workshop led by Darren Denington and Alison Anne who guided management teams through the process of becoming a cohesive team with strong leadership. In addition, Rev Cianco from Yeah! Management and Chip Close from Restaurant Strategy led a new half day Restaurant Marketing Playbook workshop, which focused on best marketing strategies.

The Culinary Innovation Theater featured live demonstrations with Maneet Chauhan (pictured), awardwinning Indian chef and owner of eet in Disney Springs Chef as well as celebrated culinary educator Jennifer Hill Booker; Matt Catherincchia, founding member of Chefs Feeding

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SINGER EQUIPMENT CO’S 2024 SALES SUMMIT: STRENGTHENING PARTNERSHIPS, EMPOWERING TEAMS, AND DEFINING THE FUTURE OF FOODSERVICE

This fall, Singer Equipment Company hosted its highly anticipated annual Sales Summit at the Hershey Lodge in Hershey, Pennsylvania. This two-day event brought together Singer’s sales professionals, vendor partners, and leadership from across the country for an immersive experience designed to foster collaboration, enhance product knowledge, and drive innovation in the foodservice industry.

At the heart of this year’s summit was Singer’s dedication to strengthening the relationships between its sales teams and vendor partners. Through hands-on demonstrations and in-depth training sessions, sales representatives were equipped with the knowledge needed to better serve customers and stay ahead of market trends.

Singer Equipment Company believes that the foundation of delivering exceptional service lies in understanding the products and trends that are shaping the future of foodservice. The time spent between vendors and sales teams ensured that Singer's sales force is prepared to offer tailored solutions to meet the evolving needs of their diverse customer base, from hospitality to healthcare and beyond.

A highlight of the summit was the unveiling of Singer’s Unstoppable video, which was shared with the company for the first time during the event. Fred Singer opened the video by reflecting on the company’s century-long commitment to excellence, innovation, and customer satisfaction.

“Being family-owned and operated has shaped the culture that drives our

success,” Singer remarked, highlighting how the company’s roots and values continue to steer it forward. The video also featured key voices from across the organization, reinforcing Singer’s relentless pursuit of growth, innovation, and partnership.

The Unstoppable message echoed throughout the summit, symbolizing the spirit of collaboration and ambition shared by every member of the Singer team and its valued vendor partners.

In addition to the product training and strategic sessions, the summit welcomed renowned sales expert Jack Daly as the keynote speaker. Daly delivered a captivating presentation focused on the importance of relationship-building, leadership, and the power of a strong, motivated sales force. His high-energy approach and actionable insights left a lasting impact on attendees, inspiring

them to raise their game and further drive the company’s success in the competitive foodservice landscape.

While the Sales Summit was primarily focused on learning and growth, Singer also made time for team building and networking. Attendees had the chance to connect with colleagues from across divisions and regions, exchanging insights and building relationships that will contribute to ongoing collaboration and success.

An evening spent at Hershey Park allowed teams to unwind and strengthen their bonds in a more informal setting, reinforcing the collaborative spirit that defines Singer’s company culture.

The 2024 Sales Summit marked an important milestone in Singer Equipment Company’s commitment to growth, both for its sales teams and its vendor partnerships. By investing in training,

fostering relationships, and empowering its teams with the latest industry insights, Singer is well-positioned to continue delivering excellence to its customers across the nation.

As Singer expands its reach and influence within the foodservice industry, the knowledge and connections gained at this summit will play a critical role in driving future success. With a unified team and strengthened vendor partnerships, Singer is ready to meet the challenges and opportunities that lie ahead.

Singer Equipment Company’s 2024 Sales Summit was more than just a gathering—it was a testament to the power of collaboration, innovation, and leadership. As the company moves forward, its commitment to exceeding customer expectations and pushing the boundaries of what’s possible in foodservice remains as strong as ever. Together, we’re unstoppable.

Scan the QR code to watch our inspiring Unstoppable video and see how Singer is shaping the future of foodservice! For more information, please reach out to marketing@singerequipment.com or follow us on socials @singerequipmentco.

FUNCTIONAL FOODS, GIRL DINNER 2.0 AMONG TOP 2025 TRENDS ACCORDING TO SPECIALTY FOOD ASSOCIATION TRENDSPOTTER PANEL

The Specialty Food Association (SFA) Trendspotter Panel has provided a sneak peek at the future of food, releasing their predictions for the top 2025 food and beverage trends.

Comprising 20 experts from diverse segments of the culinary world, the SFA Trendspotters track emerging specialty food and beverage products in their own work and at the bi-annual SFA Fancy Food Shows, thereby getting an early look at the flavors, formats, and ideas that will hit mainstream retailers and restaurants sooner than later.

“The specialty food market is uniquely powerful at pointing the way forward for the larger food industry, because the makers of specialty products respond first to changing consumer preferences and values,” said Leana Salamah, SVP of Marketing & Communications at SFA. “Looking to 2025, trends like the increasing appetite for real sugar over artificial or the upscaling of cooking at home with premium ingredients will absolutely be reflected in more ‘mainstream’ outlets. Watch fast-casual restaurants, convenience stores, and other chains adopt these consumer-driven trends, and you’ll understand the value of staying on top of emerging specialty food trends.”

Read on to learn what the Trendspotters expect to see in food and beverage in 2025, including cross-category trends like Functional Foods and Girl Dinner 2.0 as well as category-specific predictions like Vivacious Vinegars.

Here are the seven top trends the Trendspotter Panel anticipates for

2025:

• Girl Dinner 2.0. Snacking is here to stay, with freestyle format and flavor combinations infusing new energy into the red-hot category. “Consumers will become even more flexible with how they eat,” in 2025, predicted Trendspotter Melanie Bartelme. “Most US consumers eat traditional meals every day, but snacking is on the rise. Savvy food and drink brands will help consumers see the products they make as suitable for however consumers choose to eat them. Think pizza cupcakes for lunch, jianbing for dinner, and dumplings as a snack.” Cited as one of the top trends driving growth in SFA’s 2024-25 State of the Specialty Food Industry research, snacking is gaining nuance and seeing new innovation. Look for “familiar snacks with a twist,” said Trendspotter Jeannie Houchins, like Fishwife’s tinned seafood, Poppy Hand-crafted Popcorn, Acme’s Lox in a Box snack kit, Firehook Crackers, Lotus Foods Forbidden Rice

• Instant Global Gratification. Trendspotter Kat Craddock was excited by “so, so many great new South Asian brands!” and expects that consumers everywhere will continue to gain access to non-native flavors and new-to-them dishes in convenient formats. Craddock noted “Vermont-made Dosa Kitchen dosa batter, Sun Ghee's flavored ghee, Arya Roti's premade roti, Doosra's snacks, and Satya Desi Pantry.” “Convenient to heat-and-eat or mix-and-make formats of authentic global foods will add flavor adventure to consumers' snacks and meals,” said Trendspotter Kara Nielsen. “Frozen Japanese ramen and dumplings from around the world; nutritious Indian dosa pancake mixes, and flavorpacked traditional Thai simmer sauces are examples.” Plus, regionality is on the rise. Trendspotter Dr. Beth Forrest pointed to “not just tapenade, but San-

torini and Kykonos tapenade (smaller regional specialties); not just salsa but salsa macha.” Among SFA members, this trend is exemplified by Xinca’s pupusas, Sobo Foods plant-based dumplings, pi00a Asian-inspired pizzas, Brooklyn Delhi’s Chickpea Tikka Masala, and Yolélé’s Yassa Fonio Pilaf.

• Yes, Chef. Building on the Summer 2024 trend of Upscaling at Home, look for a proliferation of “cheffy kits for the home cook,” said Trendspotter Clara Park. “Consumers are increasingly seeking gourmet-quality meals in convenient formats,” according to Trendspotter Kantha Shelke. Economic concerns are a major factor driving this trend. “Restaurant visits may decrease in favor of restaurant quality meals at home thanks to some great home cooking equipment along with more access to top products such as Japanese Wagyu, truffles, and fine oils and cheeses. A splurge to be sure, but still a fraction of the cost of a restaurant meal,” said Trendspotter Jonathan Deutsch. “With inflation hitting our pockets at the store and especially restaurants, people, especially those with families, will once again return to cooking fresh meals with cultural and flavorful twists,” said Trendspotter V. Sheree Williams. Some SFA member product examples: Todo Verde’s Al Pastor Seasoning, Flour & Olive’s baking mixes, Olio Piro Olive Oil, Jasper Hill Farm Harbison cheese, Sabatino White Truffle Sauce, The Matzo Project Matzo Ball Soup Kit, and DeLallo Pizza Night gift box.

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Ramen, Brooklyn Cured charcuterie and Goodnow Farms Chocolate.

CULINARY EXCELLENCE AND GENEROSITY SHINE AT THE SHFM FOUNDATION GALA IN NYC

The Society for Hospitality & Foodservice Management (SHFM) Foundation plays a pivotal role in nurturing the foodservice industry by supporting its professionals and attracting the next generation of talent. Through scholarships, student outreach programs, and a commitment to professional development, SHFM empowers individuals to contribute meaningfully to a sector that drives productivity and fosters morale in workplaces nationwide.

Last month, the SHFM Foundation gathered its community for a special evening at the annual SHFM Foundation Gala, held at Inside Park at St. Bart’s in New York City. The event celebrated the power of collective generosity, raising funds to sustain the Foundation’s mission of advancing higher education and fostering the growth of the foodservice and hospitality industry.

The Gala featured a blend of culinary artistry and philanthropy. Attendees enjoyed an exquisite menu crafted by Chef Opal Poullard, a twotime Food Network “Chopped” champion and a Certified Culinary Educator. “Chef Opal’s creations were not just a feast for the palate but a testament to the innovative spirit that drives our industry forward,” said Shayne Varnum, President of SHFM.

With a sold-out crowd in attendance, the event was a resounding success, underscoring the enthusiasm of SHFM members and supporters. Proceeds from the Gala will directly benefit the Founda -

“Foodservice and hospitality offerings are critical to creating environments where employees want to be.” — Shayne Varnum

tion’s scholarship programs and initiatives designed to engage students and young professionals. These efforts are critical to maintaining the vibrancy and innovation of a field that serves millions of American workers daily.

One of the evening's highlights was the presentation of the prestigious Dick Cattani Stewardship Award. Named after the late industry icon, the award honors exceptional contributions to the Foundation and

the broader foodservice sector. This year’s recipient, Jeanine CosgroveAlbert, Vice President of At Your Service Staffing, was celebrated for her dedication and impact.

“Jeanine embodies the spirit of stewardship and leadership that this award represents,” Varnum remarked. “Her work exemplifies the kind of commitment we strive to inspire across our community.”

As Varnum reflected on the Gala's success, he emphasized the importance of SHFM’s role in shaping the industry's future. “Foodservice and hospitality offerings are critical to creating environments where employees want to be,” he said. “The funds raised tonight will enable us to continue supporting students and young professionals, ensuring they have the resources and mentorship needed to thrive in their careers.”

The SHFM Foundation’s efforts extend beyond scholarships. Its programs connect students with industry leaders, offering hands-on experiences and networking opportunities that pave the way for meaningful careers. “It’s about more than financial support,” Varnum noted. “We’re creating a pipeline of talent that will sustain and elevate our industry for years to come.”

The SHFM Foundation thrives on the active involve -

ment and generosity of its members, offering numerous ways for foodservice professionals to make a meaningful impact. Becoming a member connects individuals to a vibrant community of peers, providing access to exclusive resources and opportunities to influence the future of the industry. Professionals can also volunteer their time and expertise by leading initiatives, mentoring students, or supporting the Foundation’s various programs. For those who wish to contribute financially, donations directly fund scholarships and educational initiatives that help cultivate the next generation of talent. Additionally, attending events like the SHFM Foundation Gala not only supports a vital cause but also fosters valuable networking and community-building opportunities. As SHFM President Shayne Varnum stated, “Whether you’re a seasoned professional or new to the field, there’s a place for you in SHFM. Together, we can create a brighter future for our industry As the SHFM Foundation Gala demonstrated, the power of community and shared purpose can achieve remarkable outcomes. By investing in education and fostering connections, SHFM ensures the continued growth and success of a field that is integral to workplaces across the country.

Under Varnum’s leadership, the Foundation remains steadfast in its mission to empower the next generation of foodservice and hospitality professionals. “The future of our industry depends on the people we inspire and support today,” Varnum said. “I’m proud to be part of an organization that’s making a real difference.”

Learn more about SHFM at their website: https://shfm-online.org/

Chef Opal Poullard

HARNESSING AI FOR THE FUTURE OF FOODSERVICE:

How Technology is Shaping Efficiency, Training, and Customer Experience

In the fast-evolving landscape of foodservice and hospitality, artificial intelligence (AI) is beginning to reshape how we operate, support, and engage in the industry. As the VP of Marketing at Imperial Dade, I’ve had a frontrow seat to the transformative power of AI in distribution and customer support. From inventory forecasting to employee training, the applications of AI are extensive and growing. However, while AI offers enormous benefits, it also requires a responsible, strategic approach to unlock its full potential without displacing the human touch that defines our service-driven industry.

AI encompasses a wide array of technologies that simulate human intelligence in machines, from problem-solving to decision-making and language

processing. Machine Learning (ML), a subset of AI, is particularly relevant to the foodservice and distribution sectors. By analyzing patterns in data, ML algorithms “learn” to make better decisions over time, helping us with tasks such as demand forecasting and real-time stock monitoring.

Generative AI, another rapidly advancing area, is designed to create new content—text, graphics, even music. The generative models we’re familiar with, like ChatGPT, DALL-E, and others, can be a game-changer in content creation and communication. These tools allow us to quickly generate training materials, marketing copy, and product descriptions, ensuring consistency and saving time. However, these tools are just that— tools. They can support creativity and ef-

ficiency but cannot replace the nuanced judgment and customer-centric thinking that humans bring to the table.

There’s no question that popular culture has skewed our perception of AI. Movies and novels often depict it as a threat, leading to confusion about what AI can and cannot do. AI lacks consciousness, emotions, and ethical judgment. It doesn’t truly understand the world; rather, it processes data to identify patterns and provide outputs based on existing information. It also inherits any biases present in its training data, making human oversight essential in every implementation.

AI’s role in our industry, therefore, is not to replace human creativity or problem-solving but to enhance them. It speeds up repetitive tasks and augments

With AI, we can quickly distill large volumes of content into focused, digestible training materials. These materials are formatted for adult learners, optimizing information retention and comprehension.

our ability to analyze data, leaving people free to focus on customer relationships, strategy, and innovation.

In foodservice, retail, and hospitality, AI is already making a tangible impact. For instance, e-commerce platforms use AI-driven recommendation engines to suggest complementary products or menu items. Chatbots are becoming a popular way to answer frequently asked questions, enhancing customer service without adding to labor costs.

For foodservice operators, AI can optimize menu choices and help design personalized promotions tailored to customer preferences. In retail, AI models assist with store layout planning and fraud prevention, while in hospitality, virtual concierge services and customer sentiment analysis are making it easier to exceed guest expectations.

In the distribution industry, AI-driven inventory management tools help us analyze historical sales data, consider external factors like seasonality and holidays, and forecast demand with far greater accuracy. This ensures we’re able to meet customer needs without overstocking, thus reducing waste and improving profitability. The process, which previously required extensive manual effort, can now be automated, allowing teams to redirect their energy toward strategy and customer care.

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Laura Craven is the Vice President, Marketing at Imperial Dade, a North American distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, experiential marketing events, and media relations. Laura has been with the company for over 20 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.

RAK PORCELAIN USA AND WALK-IN TALK MEDIA PARTNER TO GUIDE RESTAURANT OPERATORS ON TABLETOP STRATEGIES

In the restaurant and hospitality industry, the importance of selecting the right tabletop elements is crucial, yet often underestimated. Dinnerware, glassware, and flatware do more than simply hold food; they shape a diner’s first impression and define the aesthetic that frames every bite. From casual cafes to upscale dining, the tableware contributes to the brand’s identity, enhancing the guest experience and supporting the visual storytelling essential to modern food culture.

For restaurants aiming to leave a lasting impression, partnering with top tableware provider RAK Porcelain USA is a strategic choice. RAK Porcelain, with a global reputation for high-quality,

“We want restaurateurs to make informed decisions, balancing beauty with durability.” — Carl Fiadini

durable, and visually appealing tableware, has become a key ally for chefs and foodservice operators. Through the ownership of its own manufacturing facility, the company offers a unique focus on design and functionality. With that advantage, RAK Porcelain USA is able to share invaluable industry insights for the operator and the dealer/design community that serve them.

The excitement and energy surrounding the podcast platform collaboration between Walk-In Talk Media (WITM) and RAK Porcelain USA stems from their

shared passion for the beauty and functionality of products, food plating, and the artistry of video and photography. Each member of the Walk-In Talk Media team plays a critical role in delivering this synergy, making the partnership a celebration of creativity and dedication. With that has come the launch of a new podcast collaboration aimed at providing restaurant operators with knowledge on building successful tabletop strategies. This partnership with Walk-In Talk Media seeks to bring deeper insights into how tableware choices can support various dining concepts and strengthen brand identity for the operator. “We’re thrilled to partner with RAK Porcelain to deliver insights on the integral role of tableware in a restaurant’s brand,” said Carl Fiadini, founder of Walk-In Talk Media. “This collaboration is a unique opportunity to hear directly from chefs and operators, showcasing how thoughtfully selected tableware can elevate the dining experience.”

Photo: John Hernandez of Ibis Images

Chef Jeffrey Schlissel, one of the cohosts of the Walk-In Talk Podcast, is an integral member of the WITM team. His expertise and charisma bring invaluable insight to the show, which regularly features additional chefs and profession-

als from the food service industry. Schlissel’s presence ensures a connection between the culinary world and the audience, highlighting the importance of tableware in elevating dining experiences.

Another vital contributor to the WITM team is Chef Sean “Pooch” Rivera. As the show’s top correspondent and liaison, Chef Rivera’s energy and industry connections are essential in bridging the gap between the podcast and the broader food service community. Without the palpable enthusiasm and vision of both Schlissel and Rivera, this partnership with RAK Porcelain USA would not have been possible. It was their dynamic collaboration that drew RAK into the WITM world, forming a perfect marriage of shared passions and goals.

The Walk-In Talk Podcast, a project spearheaded by Walk-In Talk Media, offers a dynamic, industry-focused platform where RAK Porcelain’s products and strategies can be explored in depth. Hosted by culinary professionals and featuring photography by John Hernandez of Ibis Images, the podcast will highlight how RAK’s tableware enhances visual presentation across a range of dining formats.

In many ways, the partnership between WITM and RAK Porcelain can be seen as a love story to the food industry. WITM is the heartfelt “love letter” that celebrates the artistry, passion, and dedication behind every plate, while RAK Porcelain serves as the “envelope,” delivering that message with impeccable craftsmanship and functionality. To-

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BEYOND FEIJOADA:

Samba Montclair Chef Ilson Goncalves on Brazil’s Vibrant Plant-Based Cuisine

The word “samba” conjures vibrant rhythms, lively beats, joyous celebrations, and the captivating spirit of Brazilian culture. In the world of cuisine, “samba” brings to mind the flavors and aromas that make Brazilian food as colorful and lively as the dance itself.

While pork-rich feijoada and flamegrilled churrasco often take center stage in Brazilian fare, the country’s

culinary landscape is equally rich in delicious plant-based dishes that delight vegans, vegetarians, and omnivores alike. These dishes reflect the same bold flavors, colors, and celebratory spirit—making them a unique offering for all types of diners.

To delve deeper into the festive and diverse world of Brazilian plant-based cuisine, I turned to Executive Chef and owner Ilson Goncalves of Samba Montclair. Hailing from Blumenau,

Brazil, Chef Ilson grew up helping his mother run a family-style restaurant— a foundational experience that shaped his culinary journey.

Here’s my interview with Chef Ilson to learn more about his journey to open Samba Montclair and his commitment to bringing plant-forward Brazilian flavors to life.

What made you decide to open Samba Montclair?

I’ve been in America for 20 years. When I arrived, I worked in a muchrespected local restaurant. I needed a day off because I was applying for US citizenship. It was my court date. The owner told me, “Take the day off, but you can never have another one.”

Cherry Dumaual is a seasoned contributing writer for Total Food Service, bringing years of experience in culinary communications to her role. As the former Partnerships Director at The Monday Campaigns/Meatless Monday, she was responsible for spearheading the PR and partnership development for Monday initiatives, including Meatless Monday. During her tenure, she successfully forged partnerships with renowned organizations, such as C-CAP (Careers for Culinary Arts Program), the American Institute of Cancer Research, and New Jersey Healthy Kids Initiative. Prior to joining TMC, Cherry held the position of Senior Vice President at leading PR agencies, where she worked with major food and healthcare clients. Her passion for learning and cooking international cuisines has led her and her husband to explore local food markets and restaurants in over 50 countries. This firsthand experience has allowed her to gain a deep understanding of different cultures and cuisines, which she brings to her work in the food industry.

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Rice with coconut milk and raisins is a special dish for Christmas in Brazil.

Chef Ilson Goncalves garnishes his famous Acorn Squash at Samba Montclair.

WITH MICHAEL-ANN ROWE

Michael-Ann Rowe is an Emmy® Award winning food & travel journalist for her three-part documentary series, Off the Beaten Palate. Her debut series was broadcast on PBS, of which Part 1 was focused on seafood in New Brunswick, Canada, where she was born. She is a seafood expert, an oyster specialist, and Founder of the Canadian Oyster Festival, NYC.

Known as the Fishionista®, she is a social media content creator and is in development of new series called, The Fishionista® Show that will air on a new, The Fishionista® Channel on YouTube. As a seafood ambassador, MichaelAnn has worked with the government of Canada on cross-border missions, has been a keynote speaker and panelist; and creates seafood experiences like the Canadian Oyster Café pop-ups and Lobster Master Classes.

She is a member of Les Dames d’ Escoffier, NY; an Ambassador for Seafood Nutrition Partnership, a member of the Lobster Council of Canada and the Oys-

THE FISHIONISTA™

ter Master Guild (OMG).

Michael-Ann sat down with me to discuss the state of the seafood industry, trends and new jobs like the Oyster Sommelier, and the challenges and opportunities that lie ahead.

Walk us through your career track and how you found your passion for seafood.

After moving to New York City some years ago, I was hired to host and interview chefs and restaurateurs for the tv show Entrée TV. I turned that into writing and producing my first documentary series, Off the Beaten Palate, featuring my home province of New Brunswick, exploring and sharing a story about the livelihood of fisherman, harvesting seafood and its journey to the table.

When the series aired, I realized how much people do not know about seafood. I turned this into an opportunity to specialize and educate people about eating and enjoying seafood. What many do not know, is I am a theater major. I studied at Dalhousie University in Nova Scotia. If you put it all together, I combine my stage chops with an education and deep passion for seafood, where my kitchen is the perfect stage to share seafood recipes!

Tell us about your experience as a seafood expert and educator. There is constant learning as the industry changes and develops to feed the masses. There are no easy solutions but the future looks bright with innovation from every type of fishery, to add-value

products. Not to mention the uptick in women getting involved in seafood; from Fisherman, to Farmers, to Marine Scientists. Seafood can be a heavy topic at conferences, around tables, and is still labeled as the ‘mystery food’. That is all the reason to educate on a food group that endures much mis-information. My mission and approach to seafood is to lighten up the conversation by sharing fun, factual stories, and make seafood easy to approach in all aspects. As an educator what is most rewarding is receiving a text from a friend asking what to buy for a particular recipe, how to store it, and how to cook it.

What are you producing with your company Off the Beaten Palate Productions?

I am developing a new seafood cooking series, The Fishionista® Show, teaching viewers how to buy, cook, and enjoy easy seafood recipes. Exciting news is that I will be shooting the first series at the Fulton Fish Market Cooperative where I can pull the seafood right from the fishmongers. Industry should know there are a number of significant projects going on at the market under the direction of their first CEO, Nicole Ackerina. She has been working with the city on a large-scale undertaking to activate the waterfront to service the Hunts Point food distribution hub. It’ll be a gamechanger.

They are also working on an arts program, a Fulton Fish electric fleet, revamping their waste stream, last mile logistics projects, and getting a better understanding of the seafood supply chain from port to plate.

More projects under the OTBP brand are consulting for seafood companies and creating content for their marketing and promotion; also partnering with restaurants to create seafood experi-

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

ences, like the Canadian Oyster Café pop-ups.

*Sponsorship opportunity is open for The Fishionista® Show. I am quite excited to be partnering with the Cookware Company, Green Pan products, to dress the Fishionista® set.

What will you showcase on The Fishionista® Channel?

The Fishionista® Show, as well as other mini-series like, the Sunday Seafood Blitz, Sea-Sides, (what you’re eating alongside your seafood), and Just Add Oysters. The channel will be promoted once the show has started and more content is fed onto the platform. Start tuning in!

We recently heard about a new job, the Oyster Sommelier, what does the job entail?

I’ll start by saying, can you imagine the day when you are presented a menu of oysters and your waiter says “Just one moment, our Oyster Sommelier will be right over.” An Oyster Sommelier service is an exciting and forthcoming new service for the hospitality industry.

Like Wine Sommeliers, there is a niche group of professionals who can provide restaurants with an Oyster Sommelier program that levels up oyster service where it would look something like this: An Oyster Sommelier would visit the table and at your service, run through the menu of oysters, ask you

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Michael-Ann Rowe shucking oysters in Nova Scotia

HOW TO STOP LOSING MONEY AT YOUR RESTAURANT'S BACK DOOR

Running a restaurant is no easy feat, and one area where many restaurant owners unknowingly lose money is through improper food order receiving procedures. But don’t worry — today, I’m going to share some essential tips on how to train your team to do it right, so you can get what you pay for and keep your costs under control. Over the years, I’ve seen firsthand how improper food order receiving can lead to significant losses. Let’s dive into the key steps to make sure your restaurant’s receiving process is efficient, cost-effective, error-free and stops you from losing money at your restaurant’s back door.

Why proper food receiving mat-

Let’s dive into the key steps to make sure your restaurant’s receiving process is efficient, cost-effective, error-free and stops you from losing money at your restaurant’s back door.

ters

Receiving food orders might seem straightforward, but mistakes can lead to poor inventory management, food spoilage, and ultimately, financial loss. By following proper receiving procedures, you can ensure that the food delivered meets your quality standards and that costly errors are minimized. For example, if you receive a catchweight meat or cheese but don’t weigh it for accuracy, you

might end up paying for a lot of air!

Let’s break down the essential steps to receiving food orders properly.

Verify the restaurant delivery schedule

First things first: make sure your staff knows when to expect deliveries. This means being aware of the delivery date, time, and window. It helps prepare your team to be ready to receive the order and reduces the risk of unattended deliveries. You don’t want delivery drivers just dropping off food without anyone inspecting it!

David Scott Peters is an author, speaker, restaurant expert and coach who coaches restaurant operators how to stop being prisoners of their businesses and to finally achieve financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses. Get his free 30-minute training video http://www.davidscottpeters.com.

Check the purchase order (PO)

Always compare the delivery against the purchase order. Ensure that quantities, items, brands, and prices match what was ordered. If there are any discrepancies, report them immediately to the driver.

Inspect the quality of the delivery to your restaurant

Using purchase orders can streamline this process. Purchase orders contain all the details from the date the order was placed to the expected delivery date, products, and pricing.

Inspect the delivery truck’s order for your restaurant

Before unloading any products, inspect the delivery truck, especially when working with smaller vendors. Ensure the truck is clean, at the correct temperature, and free of pests or contaminants. This step helps prevent potential food safety issues. While you may not always need to do this with reputable national distributors, it never hurts to check now and then.

Next, inspect the quality of the delivered items. Check for signs of spoilage, damage, or contamination. For example, fruits and vegetables should be fresh, meats should be the right color and temperature, and packaged goods should be intact with expiration dates in check.

Verify temperatures of the restaurant delivery

This step is crucial! Use a thermometer to check the temperature of any perishable items. Cold items should be at or below 40°F, and frozen items should be, well, solidly frozen. Improper temperatures can lead to food spoilage, waste, or worse—making someone sick.

Keep accurate records of every delivery to your restaurant

Document everything. Record the

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MANAGE YOUR LIQUOR LIABILITY

EXPOSURES THIS HOLIDAY SEASON

According to the National Highway Traffic Safety Administration (NHTSA), drunk-driving crashes claimed more than 10,300 lives in 2023, a slight increase from previous years due to the ongoing challenges in curbing impaired driving. This statistic underscores the persistent dangers of drunk driving, not only for the drivers involved but also for the establishments that serve them. Restaurants and bars are increasingly being held accountable for over-serving clientele who then cause harm to themselves or others.

In recent years, several high-profile cases have resulted in significant financial penalties for establishments found liable for serving alcohol to visibly intoxicated individuals. These cases often result in victims and their families fil-

ing lawsuits against the establishments, seeking damages for their role in the alcohol-related accidents. This legal trend makes it more critical than ever for establishments to establish robust liquor liability prevention policies, train workers effectively, and transfer risk through appropriate insurance coverage.

Prevention through Education:

The most important defense against liquor liability is prevention through education. Designing a comprehensive liquor liability training program for staff members who serve alcoholic beverages is essential. In these training sessions, employees will learn critical information, such as:

• Identifying Intoxication: Recognizing when a customer has had too much to drink and how to respond appropri-

ately.

• Denying Service: Techniques for refusing service to a patron in a way that minimizes confrontation.

• Identifying Valid Identification: Ensuring that employees can spot fake IDs and prevent underage drinking, which is a significant liability risk.

After completing the training, employees should sign an agreement form confirming their understanding and commitment to the establishment’s policies.

Signs of Intoxication:

It is crucial for employees to learn to recognize the signs of intoxication, which may include:

• Slurred Speech

• Impaired Coordination

• Delayed Reactions

• Aggressive or Inappropriate Behavior

• Flushed Face

• Strong Odor of Alcohol

In 2024, advancements in technology have also provided new tools for preventing liquor liability. Many establishments are now adopting AI-driven monitoring systems that help track alcohol consumption patterns and alert staff when a patron may be at risk of overconsumption. Additionally, digital ID verification systems have become more sophisticated, reducing the risk of serving underage customers.

Monitoring Liquor Consumption

Training your staff to recognize when patrons have had too much to drink is crucial for preventing over-service and potential liability. The SMART (Server & Managers Alcohol Responsibility Training) program continues to recommend using the traffic light system as an effective method to monitor how much a guest is drinking, rather than just counting drinks. The traffic light system works

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.

as follows:

• Green: The patron shows no signs of impairment, is in a good mood, and is not drinking rapidly.

• Yellow: The patron is not yet intoxicated but may be drinking quickly, could be in a "down" mood or celebrating, and may show early signs of impairment. The goal is to stop serving before the guest becomes intoxicated, so proceed with caution.

• Red: The patron shows clear signs of intoxication, may be in a depressed or aggressive mood, is drinking fast, and seems intent on getting drunk. This guest should not be served any more alcohol.

In 2024, with the increasing use of AI and biometric tools in hospitality, some establishments are incorporating technology to assist in monitoring patron behavior. These systems can analyze patterns such as drink frequency and customer demeanor to alert staff when a guest may be nearing their limit.

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MAXIMIZING YOUR INTERNATIONAL TRADE SHOW EXPERIENCE

International trade shows offer U.S. suppliers an opportunity to meet buyers, network with industry professionals, and gain valuable market insights. This article offers practical tips for small- and medium- sized food and agricultural companies to optimize their trade show experience and distinguish themselves from their competitors with the resources available through Food Export-Midwest and Food ExportNortheast.

Advantages of International Trade Shows

Why international trade shows? Entering the global marketplace and exhibiting at shows internationally improves a business’s chance of competition both at home and overseas. It also allows them to gain insights into industry trends and developments, putting them in contact with leaders in key markets.

International trade shows present strong opportunities for U.S. suppliers to get their products noticed by global buyers – buyers who often represent larger companies compared to domestic shows. Plus, exhibiting in the USA Pavilion offers added benefits, including a centralized location and enhanced visibility to international buyers interested in products from the United States.

Give Your Trade Show Presence a Competitive Advantage

Food Show PLUS!™ can enhance international trade show results for U.S. suppliers, with introductions to qualified buyers, in-market briefings, on-site

assistance, self-guided retail tours, and post-show lead qualifications. This service gives Food Export suppliers a competitive edge by ensuring that they connect with the right buyers and make the most of their time at the event. Companies can also save on travel costs by participating in a Focused Trade Mission before or after Food Show PLUS!™ in the same international market.

Success Story:

Lillie’s Q Sauces and Rubs, a Chicagobased company, participated in Food Show PLUS!™ at the 2023 Anuga trade show, resulting in a new sale with a German buyer. Brian Golinvaux, President and Co-Founder, noted, “Food ExportMidwest’s funding allows us to participate in events like Anuga, connecting with buyers from all over the world. Our international presence continues to increase as a result of these programs.”

Lillie’s Q’s success demonstrates the tangible impact of participating in Food Show PLUS!™ and how it can lead to new sales and lasting international partnerships. Read the full story here.

Suppliers that are still exploring a new market can use Food Export’s Product Showcases as a steppingstone. This service is a great low-cost opportunity for companies to learn about a trade show, assess interest in a market, and gain market immersion for their product and brand without exhibiting or traveling to the market.

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ALCOHOL? WE DON’T NEED NO STINKIN’ ALCOHOL

Welcoming Non-Alc Beverages To Your Menu

Let’s talk turkey. Yes, I know, Thanksgiving was last month. But that’s not the turkey I’m talking about. It’s time to talk turkey about non-alc offerings and take a comprehensive look at their impact on your guests and staff as the year comes to a close and you plan ahead for a successful 2025.

You’ve certainly been seeing plenty of stories about non-alc options on beverage menus the past couple of years and you may have even invested in some non-alc products for your bar. But are you making the most of them? It boils down balancing business needs and creating operational plans that hit profitability goals; all while committing to consistently executing true hospitality.

Associate Professor Karen McLean, who chairs the social work department at Western Connecticut State University, points out that all year long bars and happy hours are a place where, historically, people could go and unwind, communicate informally and get to know one another. She shares, “As a society we have been socialized in terms of how food and gathering together is a way to get to know people better, and to engage more. Food and drink can be the great liberators. I think about the word fellowship, and when I do it goes beyond just a gathering of folks. It implies that we’re going to talk about things where there

might be common shared ground, and it speaks of inclusivity. I think about how different people come to a space with different life experiences and fellowship feels open, with people coming to it wherever they are.”

It has taken a while for us to get to this place McLean describes. Chef Scott Crawford is the James Beard nominated f&b industry veteran behind Crawford Hospitality who has been sober for over 20 years, and he’s seen it all with his front and back of

house staff, as well as the guests. Crawford is glad to see the new direction the industry is taking. He comments, “One thing I can say about the nonalc movement in our industry is that it makes our industry more sustainable. I love that the creativity of designing a balanced non-alc beverage can be enough to scratch that itch, that desire for that high. It doesn’t have to be followed by drugs and alcohol. I remember when restaurants used to give it (alcohol) away to the staff after

Francine Cohen is an award-winning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance. She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer. (Except 2020-21. Darn pandemic.) You can reach her at francinecohen@mindspring.com

work. Well, that practice creates burn out. Myself and all my friends have hit a wall, crashed and burned.”

He continues, “When I was a young chef there was no non-alc movement and we did not have conversations about taking care of ourselves. It just wasn’t a topic of discussion. And, because of that in my generation we reached a point where it wasn’t sustainable. Creativity suffered. Many were hospitalized multiple times for auto immune issues, dehydration, and more.”

Crawford is glad to see the pendulum swing as he adds, “There are now more people who are in the industry and just don’t drink. Time has changed this for the better; people don’t seem to be uncomfortable around people who don’t drink anymore.”

And the people who don’t drink aren’t uncomfortable being vocal about their desire for a non-alcoholic beverage either. Luis Ginestra, CEO of Dirty Rabbit and OneK in Miami has been working with continued on page 129

The non-alcoholic Blackberry Bramble: Muddled blackberries, fresh lemon juice, agave, and orange juice (Photo credit: Courtesy The Study at Yale)

MEXICAN-STYLE HOT CHOCOLATE ROLLED TACOS — THE NEXT BIG THING ON DESSERT MENUS

Anew dessert from Posada offers authentic Latin flavors in a unique format that consumers love.

Posada Cruncheros rolled tacos are now available in Mexican Style Hot Chocolate, featuring a luscious filling of chocolate, cream cheese, cinnamon, nutmeg, cayenne, and chili pepper. These crunchy, craveable rolled tacos deliver a perfect blend of sweetness and spiciness.

This new product offers an innovative, ready-to-eat comfort food ideal for any operation, with a flavor profile that is in the adoption phase of the menu cycle, indicating great potential for growth.*

These new rolled tacos will captivate consumers’ taste buds and elevate menus with an irresistible blend of authentic Mexican-style spices and rich cocoa, wrapped in a crispy vanilla-battered tortilla.

Ideal for snacking or grab-and-go, Mexican-Style Hot Chocolate Cruncheros are not only a crowd-pleaser but also a kitchen-friendly solution. With minimal prep required, simply heat and serve to provide consumers with a unique, on-trend treat.

These rolled tacos are perfect for takeout and delivery, boasting a long

hold time that ensures they maintain their crunch until the last bite. Plus, they pair wonderfully with various dipping sauces and toppings, allowing operators to offer a versatile and exciting dessert option:

• Top with orange slices or strawberries

• Drizzle with a warm cinnamon

• Top with whipped cream and chocolate curls

• Or finish with a toasted meringue topping

Tacos are a ubiquitous food that practically everyone loves: They’re on 27% of U.S. menus and are projected to grow 6% over the next four years.* Their snackable counterpart, rolled tacos, are even more convenient to eat on the go while also making a fun appetizer, snack, or dessert that’s easy for any operation to prepare and serve.

Stuffed end-to-end with delicious filling, Posada Cruncheros allow operators to serve Flavor Without the Labor!

Ajinomoto Foods North America is your source for great food, from appetizers to entrées. Find online tools, websites, social media, apps, and more at AjinomotoFoodservice.com.

*Datassential

glaze

DINING REDEFINED AS NYC RESTAURANTS RESPOND TO CITY'S NEW OUTDOOR INITIATIVE

When COVID-19 forced restaurants to close their doors in 2020, outdoor dining emerged as a critical survival strategy for New York City’s hospitality industry. What began as a series of temporary wooden structures quickly became a defining feature of the city’s streetscape, supporting over 100,000 restaurant jobs and revitalizing neighborhoods during a time of crisis. Fast forward to 2024, and outdoor dining has become a more complex issue, with city officials, restaurant owners, and residents grappling with its role in post-pandemic urban life.

The city’s temporary Open Restaurants program allowed dining structures to proliferate with minimal regulation during the height of the pandemic. While hailed as a lifeline for businesses, it also attracted criticism. Some community members complained about noise, sanitation issues, and rodent infestations, while others decried the loss of parking spaces. These criticisms led to lawsuits, with opponents arguing that the program had overstayed its welcome.

In response to these challenges, New York City launched its permanent outdoor dining initiative, Dining Out NYC, on December 1, 2024. The program introduces strict regulations, limiting roadway dining to the months between April and November, with all structures required to be dismantled by November 29 to restore parking. Sidewalk cafés, however, are permitted year-round, provided they comply with new modular design standards that prioritize easy assembly and storage. Restaurants failing to meet these rules face fines of up to $1,000.

The program has drawn mixed reactions from the restaurant industry. Many operators, especially those with smaller establishments, argue that the seasonal

“Outdoor dining was one of the true silver linings of the pandemic, but the lack of investment in a permanent solution has made today’s challenges harder to overcome.” — Jackson Chabot

requirements and associated costs are untenable. “The time, effort, and labor required to take these structures down and store them during the winter makes it impossible for many of us,” said Andrew Rigie, executive director of the NYC Hospitality Alliance. “It’s clear that without additional support, many restaurants will opt out entirely.”

Indeed, participation has plummeted. While the temporary program boasted over 13,000 permits at its peak, only 2,981 restaurants have applied under the new system. For many, the high costs of compliance—including materials, storage, and labor—are simply too much.

“We’ve lost a lot of the vibrancy that out-

door dining brought to our streets,” said Rigie.

The city recognizes these concerns and is taking steps to mitigate them. One initiative under consideration is a cityrun rental program for dining structures, designed to reduce costs and simplify logistics for restaurant owners. Additionally, the Department of Transportation (DOT) is actively removing abandoned or poorly maintained structures, aiming to address sanitation and aesthetic issues. “New Yorkers came to enjoy outdoor dining during the pandemic, and Dining Out NYC has made it a permanent, vibrant part of our streets,” said Ydanis Rodriguez, Commissioner of the

DOT.

While some restaurateurs feel disillusioned, others see potential in the program. Charlotta Janssen, owner of Chez Oskar in Bedford-Stuyvesant, emphasized the importance of creative and high-quality designs. “Our streetery was inspired by Parisian outdoor cafés and really helped enhance our streetscape,” she said. “But the new rules make it so hard to justify the cost.”

Advocates like Jackson Chabot, director of advocacy at the nonprofit Open Plans, believe that with time and investment, the program can strike a balance between supporting restaurants and addressing community concerns. “The longer the temporary program ran, the more these unresolved issues—like noise and trash—escalated,” he said. “But the permanent program has the potential to create a better, more sustainable system for everyone.”

For restaurants interested in participating in Dining Out NYC, the application process involves several key steps. First, operators must apply for a license through the DOT’s online portal. Next, they must ensure their structures meet the city’s design and accessibility standards. Roadway dining setups must be dismantled and stored by late November each year, with reassembly permitted starting April 1. Inspections and ongoing compliance with maintenance requirements are also mandatory.

Despite the challenges, outdoor dining remains a cherished part of New York City’s cultural fabric. Restaurants willing to adapt to the new rules can continue to provide the vibrant al fresco experiences that residents and visitors have grown to love. As the city fine-tunes its approach, the hope is that outdoor dining will evolve into a lasting asset, balancing the needs of the hospitality industry with the broader community.

JOSH ZADIKOFF

CEO, Cornerstone Restaurant Group

Josh Zadikoff, Chief Executive Officer of Cornerstone Restaurant Group, brings a wealth of experience and a fresh vision to the world of hospitality and restaurant management. Growing up in a family deeply connected to the restaurant industry, Josh was immersed in diverse cultures and cuisines during his extensive travels. These experiences shaped his appreciation for food and hospitality as unifying global languages.

After earning his bachelor’s degree from the University of Illinois at Urbana-Champaign, Josh officially joined the family business, working alongside his father, David Zadikoff, founder of Cornerstone Restaurant Group. He began as an Assistant Manager at SolToro Tequila Grill, steadily advancing through key operational roles, including Food & Beverage Manager at Hyatt Regency Chicago and Assistant General Manager at Michael Jordan’s Steak House. His hands-on experience and strategic insight led to his appointment as President of the 12-restaurant company in 2018.

Under Josh’s leadership, Cornerstone has thrived as a multi-concept operator, overseeing notable brands like Michael Jordan’s restaurants, Table at Crate, and Urbanbelly. His forward-thinking approach includes partnerships like the groundbreaking collaboration with Crate & Barrel to create innovative dining experiences.

Josh’s expertise in managing, operating, and licensing res -

continued on page 38

taurant properties makes him an invaluable resource for industry professionals. Recognizing his unparalleled expertise in managing, operating, and licensing restaurant properties, Total Food Service is thrilled to share Josh’s insights with our readers. His vision and best practices offer invaluable guidance to those looking to excel in the dynamic and ever-evolving world of hospitality.

Can you share a bit about your background and personal journey? How did you get involved in the hospitality business?

Of course! Hospitality has always been part of my life—it’s a family business. My father, David Zadikoff, founded Cornerstone Restaurant Group (CRG) in 1992. His passion for hospitality has been an inspiration for me since I was a child. Before starting CRG, my dad was in the hotel business, which meant we moved around a lot when I was younger. I was born in Miami, my brother was born in San Francisco, and we eventually settled in Chicago.

My dad has always had an entrepre -

neurial spirit. He was born in South Africa, and I think that background gave him a unique perspective on hospitality. He’s a values-driven person, and he instilled those values in me—focusing on relationships, service, and doing things the right way. I grew up watching him build CRG from the ground up, and it sparked my own passion for hospitality. I joined CRG full-time after gaining experience in the hotel industry, and I’ve been here ever since.

It’s clear your dad was a major influence. How did his career evolve from hotels into restaurants?

It’s an interesting story. When my dad started CRG, his original goal was to focus on hotel consulting. But as fate would have it, he was asked to oversee the operations of Michael Jordan’s restaurant in downtown Chicago. At the time, Michael Jordan was looking for someone he could trust to manage the restaurant, and my dad stepped in. That role led to a strong friendship and later a business part-

continued on page 40

(L to R) Cornerstone Restaurant Group's Josh and David Zadikoff

nership with Michael.

From there, the restaurant evolved into a broader relationship. My dad and Michael went on to open more restaurants together, including 160 Blue, a fine dining French-American restaurant in Chicago’s West Loop. This was in the early days of the neighborhood’s transformation, and the restaurant became a cornerstone of the area. The experience was invaluable and set the stage for CRG’s growth.

Michael Jordan’s involvement must have been a huge asset. How did you expand the brand beyond his name?

Michael Jordan’s name brought instant credibility, which was invaluable in the early years. But we always saw it as one part of our story, not the whole story. From the beginning, CRG has been about more than just one brand or partnership.

In those early years, we worked with hotel partners to develop and manage food and beverage concepts. For example, we partnered with Starwood Hotels to design food and beverage programs for W Hotels as the brand was just emerging. That gave us an opportunity to showcase our creativity and operational expertise outside of the Michael Jordan brand.

Over time, we’ve grown by forming strategic partnerships with talented chefs and industry leaders who share our values. Chef Bill Kim, for example, has been an incredible partner. We collaborated on several restaurants, starting with BellyQ, and have continued to expand our relationship over the years. By focusing on partnerships, creativity, and long-term rela -

continued on page 42

Cornerstone CEO Josh Zadikoff (R) joins basketball legend and Hall of Famer Michael Jordan (L) at the ribbon cutting for the Oak Brook, IL location of Michael Jordan's Steak House.

tionships, we’ve built a diverse portfolio that stands on its own.

How important is menu flexibility for your chefs, and how do you ensure quality across locations?

Menu flexibility is crucial for us. At the heart of the CRG experience is great food, and we believe in empowering our chefs to bring their creativity and local insights to the table. While we maintain a core menu to ensure consistency across locations, we also provide room for local chefs to make adjustments based on their expertise and the preferences of their specific audience. This flexibility allows them to source seasonal ingredients, craft regional specialties, and create dishes that resonate with their guests.

Consistency in quality is just as important as creativity, which is why we partner with trusted vendors like Meat by Linz. Their commitment to amazing, consistent quality makes it possible for our chefs to build exceptional menus. Knowing we have reliable suppliers allows our team to focus on execution and innovation, ensuring every guest enjoys a remarkable dining experience, no matter the location.

Let’s talk about passion. With a labor shortage, how do you maintain a workforce that embodies your values without compromising?

That’s a great question. It’s tempting during challenging times to make compromises in hiring, but we’ve learned the hard way that it rarely works out. At CRG, we prioritize attitude and alignment with our values over experience. Skills can always be taught, but the right mindset is nonnegotiable.

We’ve created a culture where passion, appreciation, and heartfelt hospitality are at the core of everything we do. Leaders across our restaurants use a range of tools to celebrate their teams and keep morale high. Beyond milestone rewards, it’s about consistent communication, regular training, and simply showing up for the team. Small, daily practices like saying “thank you,” recognizing hard work, and celebrating birthdays go a long way.

Leaders set the tone. If we don’t model these values, we can’t expect them at the restaurant level. That’s why we host annual summits to reinforce our culture and ensure alignment across all locations. When hiring, we stay true to these principles. We’d rather temporarily reduce hours or close sections than bring in someone who doesn’t share our ethos. The fallout from hiring someone who isn’t passionate about hospitality costs more in the long run, in both team morale and guest experience.

Cornerstone Restaurant Group has been recognized for its commitment to fostering a positive culture. Can you share more about CRG’s H.A.P.P.I. program and its impact?

Absolutely, the H.A.P.P.I. program is something we’re incredibly proud of at Cornerstone Restaurant Group. H.A.P.P.I. stands for Hospitality, Appreciation, Passion, Profitability, and Integrity, and it represents the core values that guide everything we do.

We developed the program as a way to formalize our commitment to creat-

ing an exceptional workplace culture. Hospitality starts with how we treat one another, not just our guests. By focusing on appreciation, we strive to recognize and celebrate the contributions of every team member, fostering a sense of belonging and pride. Passion is at the heart of hospitality, and we encourage our teams to bring that energy to their work every day. Positivity and integrity round out the program, ensuring that we stay grounded in kindness, respect, and ethical deci -

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A sampling of the delicious cuisine from the Cornerstone Restaurant Group's portfolio include (clockwise from top L): the Surf N' Turf entree from Michael Jordan's Steak House CT; Chicken wontons and ramen from Urbanbelly; cocktails and appetizers from Table at Crate; and chicken tacos from Sol Toro (all photos by Kinship Company)

sion-making.

The impact of H.A.P.P.I. has been remarkable. It’s improved team morale, strengthened collaboration, and helped us attract and retain top talent. More importantly, it’s created an environment where people genuinely enjoy coming to work. When our team feels supported and inspired, it translates directly to the guest experience, and that’s what makes H.A.P.P.I. so integral to our success. It’s not just a program—it’s who we are.

How do you handle the pressure of balancing customer satisfaction, employee well-being, and profitability?

It’s all about staying true to our core values and recognizing how these priorities are interconnected. Customer satisfaction starts with happy employees. If we take care of our team, they’ll take care of our guests. When employees feel valued and supported, they’re naturally motivated to deliver exceptional service.

To ensure employee well-being, we offer benefits that go beyond the basics. This includes milestone rewards to celebrate their dedication, competitive wages that reflect their contributions, and comprehensive training programs to support their growth. For team members who reach significant milestones, we go the extra mile by gifting them vacations. We’ll even provide a gift card so they can truly enjoy the experience, unwind, and return refreshed.

When it comes to profitability, we focus on top-line growth while reinvesting profits into our people and operations. It’s not always easy, but with clear values as our guide, we make thoughtful, impactful decisions that benefit everyone.

Can you tell us more about your partnership with Chef Bill Kim and others? How do you approach those collaborations?

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(L to R) Chef Bill Kim and CRG CEO Josh Zadikoff at a recent event

It all starts with alignment on values. We look for partners who are passionate about hospitality and who share our commitment to quality, service, and innovation. With Chef Bill Kim, for example, we had a natural connection from the start. He’s not only incredibly talented but also deeply collaborative.

When we launched BellyQ, it was clear we were onto something special. The concept was innovative, combining Asian barbecue with modern techniques, and it resonated with guests. Over the years, our relationship with Chef Kim has grown, and we’ve worked together on multiple projects. We approach all our collaborations with a long-term mindset. It’s not just about opening one successful restaurant; it’s about building a foundation for future growth. That requires trust, open communication, and a shared vision for what we want to create together.

You mentioned your work with ho -

tels. How do you approach partnerships with hotel properties? What makes them successful?

The key to a successful partnership with a hotel is alignment on vision and goals. Hotels and restaurants operate differently, but they need to work together seamlessly to create a cohesive guest experience.

At CRG, we start by immersing ourselves in the property and its audience. We want to understand the location, the hotel’s brand, and what guests are looking for. From there, we develop concepts that complement the property while also standing out on their own.

For example, we’ve had a longstanding partnership with Mohegan Sun, where we’ve been operating restaurants since 2001. We started with the Michael Jordan Steakhouse and 23 Sports Café, and more recently, we’ve added additional concepts in their South Korea property. These projects work because we have a shared vision for excellence and a strong relation -

ship with the Mohegan Sun team.

What role does creativity play in your restaurant concepts, especially when working with hotels?

Creativity is at the heart of everything we do. Guests come to restaurants expecting unique, memorable experiences, and it’s our job to deliver. When we’re working on a new concept, we start by asking, “What’s missing?” We look for opportunities to bring something fresh and exciting to the table.

At the same time, creativity has to be balanced with practicality. It’s one thing to have a great idea, but it also has to be operationally feasible and financially sustainable. Our approach is to combine creative vision with strong execution, ensuring that each concept delivers both on paper and in practice.

With such a diverse portfolio, how do you ensure consistency across your restaurants?

Consistency starts with culture. At

CRG, we’ve built a team that shares our core values—integrity, passion, and a commitment to excellence. Those values are the foundation of everything we do, whether it’s a highend steakhouse or a casual café. Operationally, we have systems in place to maintain quality and consistency across all our locations. That includes rigorous training programs, clear operational guidelines, and regular oversight. But it’s not just about the systems—it’s about the people. We hire and train team members who are as passionate about hospitality as we are, and we empower them to deliver exceptional experiences every day.

As you’ve expanded globally, such as with your projects in South Korea, what have you learned about operating in international markets?

Expanding internationally has been an incredible learning experience. One of the biggest lessons is the im -

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portance of understanding the local culture. What works in Chicago or Connecticut may not resonate in Seoul, so it’s critical to adapt to the market while staying true to your brand.

When we opened restaurants in South Korea, we spent a lot of time learning about the local dining culture, guest expectations, and even design preferences. We worked closely with our partners on the ground to ensure that each concept was tailored to the market while still delivering the CRG experience. It’s a collaborative process, and the results have been rewarding.

Looking ahead, what trends or opportunities are you most excited about in the hospitality industry?

There’s so much to be excited about right now. One trend I’m particularly passionate about is the integration of technology into the guest experience. Technology has the potential to enhance everything from ordering

to personalized service, making dining more seamless and enjoyable for guests.

Another area I’m excited about is sustainability. As an industry, we have a responsibility to minimize our environmental impact, whether that’s through reducing food waste, sourcing responsibly, or designing energyefficient spaces. Guests are increasingly looking for brands that align with their values, and sustainability is a big part of that.

Finally, I’m inspired by the global nature of hospitality. Every market has its own unique challenges and opportunities, and there’s so much we can learn by collaborating across borders. It’s a great time to be in this business.

What advice would you give to someone looking to build a career in hospitality?

My biggest advice is to stay curious and humble. Hospitality is a dynamic industry, and there’s always something new to learn. Seek out mentors,

ask questions, and never stop exploring ways to grow.

I’d also say to focus on relationships. Hospitality is ultimately about people—your team, your guests, and your partners. Building strong relationships and treating people with respect will take you far.

Finally, remember why you’re here. Hospitality is about creating memorable experiences for others. If you stay focused on that, the rest will follow.

As someone who grew up in the business, what’s been the most rewarding part of your journey so far?

For me, the most rewarding part has been the relationships I’ve built along the way. Whether it’s our team members, our partners, or our guests, I feel incredibly fortunate to be surrounded by people who share our passion for hospitality.

It’s also been incredibly fulfilling to see the impact of our work. When you create a space where people can come together, celebrate, and make memo -

ries, it’s a powerful thing. Knowing that we’re contributing to that in some small way is what keeps me inspired every day.

What’s next for Cornerstone Restaurant Group? Any exciting projects on the horizon?

We’re always looking ahead. Right now, we’re exploring new opportunities to grow both domestically and internationally. We’re particularly excited about expanding some of our existing partnerships while also developing new concepts that push the boundaries of what we’ve done before.

At the same time, we’re focused on deepening our commitment to sustainability and innovation. We believe there’s a lot of potential to make a positive impact in the industry, and we’re excited to be part of it.

All photos courtesy of Cornerstone Restaurant Group unless noted otherwise

VENTLESS TECHNOLOGY SHOWCASES ITS PROFIT-BOOSTING

BENEFITS AT PECINKA FERRI’S NO-VENT NOVEMBER EVENT

Ventless cooking technology is reshaping the landscape of commercial kitchens, offering freedom from the limitations of traditional ventilation systems. By eliminating the need for costly ductwork and hoods, ventless equipment empowers restaurants, foodservice operators, and designers to rethink kitchen layouts and expand operations without undergoing major renovations.

From enabling cooking in unconventional spaces to offering energy efficiency and compliance with strict environmental regulations, ventless systems are proving to be a game-changer for the industry. The recent No Vent November event, hosted by Pecinka Ferri last

month, showcased the latest advancements in this transformative technology.

The two-day No Vent November symposium at Pecinka Ferri’s Little Ferry, NJ, test kitchen brought together industry leaders, operators, and designers to explore the benefits of ventless technology. Featuring live demonstrations, educational seminars, and hands-on opportunities to engage with cutting-edge equipment, the event highlighted several key innovations and insights.

Attendees got an in-depth look at the EVO E-Vent HD cooking platform, which uses ozone technology to break down grease-laden vapors while reducing odors and emissions. The system eliminates the fire risks associated with grease

buildup in traditional ductwork. “With ozone technology, the EVO E-Vent HD isn’t just safer; it’s also cleaner and more sustainable,” said Joe Louis Ferri, Vice President of Pecinka Ferri. “This kind of innovation changes how we think about kitchen operations.”

Scott Heim, President of Middleby Ventless Solutions, emphasized the broader impact of ventless systems.

“We’ve reached a point where ventless technology doesn’t just meet regulatory requirements—it far exceeds them,” Heim said. “It’s a smarter, safer, and more flexible way to run a kitchen.”

The event also underscored the costsaving advantages of ventless systems. By eliminating the need for traditional

ventilation installations, which often require extensive construction and permits, operators can invest more resources into expanding their menu offerings and customer base. “The upfront cost of ventless equipment is significantly lower than retrofitting ductwork in older buildings,” Ferri noted. “That’s a huge win for operators looking to scale up without the headaches of major renovations.”

Ventless technology is driving a shift in how and where commercial kitchens operate. Its portability and adaptability allow operators to rethink their business models, using underutilized spaces for cooking or creating entirely new revenue

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Day & Nite’s Rick Sher

(L to R) John Alfano of Pecinka Ferri and Continental's Kevin Brown

(L to R) Singer Equipment's Joe Steckmeister, Mike Terrazino and Dennis DeCicco

(L to R) Pecinka Ferri's Joe Ferri and Joe Louis Ferri welcomed guests

Once again chef & partner Nick Mercoglioano kept the Pecinka Ferri test kitchen buzzing

(L to R) Chef Driven's John Coughlin and Meier Oren

(L to R) Blodgett's Ronald van Bakergem with CookTek/TurboChef's Katie Cox

(L to R) 24/7’s Christian Hernandez and Michael Scinto of TFS

TRANSITIONING DAY PARTS IN THE FOODSERVICE INDUSTRY: How Ventless Kitchen Equipment Like AutoFry Can Help

In the fast-paced world of foodservice, successfully managing transitions between different "day parts"—breakfast, lunch, dinner, and late-night service—is key to maximizing operational efficiency and profitability. Each day part requires its own unique set of offerings, customer service strategies, and kitchen workflows.

One innovation that is reshaping this dynamic is ventless kitchen equipment, such as AutoFry, an automatic, fully enclosed deep fryer. This technology offers the flexibility and efficiency to smoothly transition between day parts without the need for extensive ventilation systems or complex kitchen setups.

Here’s how ventless kitchen equipment can enhance day part transitions:

Key Challenges of Transitioning

Day Parts

Before diving into the benefits of ventless equipment, it’s important to understand the common challenges foodservice operators face during these transitions:

• Changing Menus: From breakfast sandwiches in the morning to fried snacks in the afternoon and dinner entrées in the evening, adjusting the menu requires versatility.

• Varying Traffic Peaks: Each meal period sees different levels of customer traffic, requiring kitchen flexibility.

• Staffing Needs: With each day part, you may need different skill levels and staffing numbers, which can complicate scheduling.

• Space Constraints: Many kitchens don’t have the luxury of large spaces, and adding specialized equipment for

different day parts can create clutter and inefficiency.

The Role of Ventless Kitchen Equipment

Ventless kitchen equipment like AutoFry offers a compact, efficient, and flexible solution that simplifies the transition between day parts. Here’s how:

1. Seamless Menu Flexibility

• Ventless fryers can prepare a variety of menu items that suit different day parts. From breakfast items like fried hash browns to afternoon snacks like

fries or chicken tenders, and late-night appetizers, AutoFry can handle it all.

• Example: Breakfast to Lunch – Start the morning with fried breakfast items like donuts or fritters, and seamlessly transition to lunch without needing to change equipment. AutoFry’s versatility allows for a smooth shift in menu offerings, enabling operators to adjust quickly to customer demand.

2. Compact and Space-Efficient

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7 MENU TRENDS YOU CAN’T MISS FOR 2025

Planning your menu for 2025, but don’t know what to update? Don’t worry, we’ve done the heavy lifting for you. We researched growing restaurant trends heading into 2025, so you can come into the new year prepped and ready! Below are 7 major trends we recommend you incorporate into your daily menus.

1. Plant-Based Options

Plant-based menu items are not a new trend by any means, but it is continuing to grow. According to Datassential, 22% of the population are actively limiting meat in their diet and 44% are open to a plant-forward diet or eating pattern. Many companies have made significant improvements with meat substitutes that are very promising for the veggiecurious. More people have decreased their meat intake for several different reasons. The most popular of those are concerns for the environment, animal welfare, and their own health. Don’t fall behind on this trend and be sure to market plant-based meals on your menu! This goes right in hand with our next trend.

2. Health and Wellness Focus

Another consistently growing trend is a customer’s focus on the health benefits of certain foods. We are seeing this take place on menus in two different ways. In one way, restaurants are adding healthier meals to their repertoire. For example, some highlight the fact that they use non-GMO ingredients. Or you could capitalize on this growing recognition by offering healthier options for already designated items. Adding sweet potato fries as a substitute for regular fries is a great way to accommodate a health conscious customer. The second way this presents itself is through restaurants putting icons to highlight meals that are vegetarian, vegan, dairy-free, etc. It’s a simple step that diet-conscious customers appreciate!

Be sure to include these 7 trends in planning your menus for 2025

3. Locally Sourced Ingredients

More restaurants are beginning to utilize locally sourced ingredients and highlighting it in their marketing and on their menus. There are two reasons for this: supply chain issues and healthy association. We saw a big jump in this decision towards the end of 2020, into 2021 due to the pandemic and the supply chain shortages that following year. I’m sure you remember this time. Restaurants had no idea when they could expect shipments of necessary supplies and ingredients for their staple items. This encouraged them to start looking locally and find nearby food vendors that did not have to rely on major supply chains. The reason restaurants have continued this past the pandemic, however, is because people assume that locally sourced food is healthier and not as processed. Depending on the restaurant and what food they are ordering that may or may not be true, but the association is there. With consumers’ increased focus on healthier options, as previously mentioned, this is a great opportunity to market yourself.

4. Menu Optimization

Another trend that came from the pandemic and supply chain shortages that is

sure to stick around: having streamlined menus with fewer options. With such an unpredictable supply chain, you had to get creative! It has stuck, however, because “these tighter, more thoughtfully curated menus are easier to manage, less stressful on labor, and more flexible when either labor or supply chain issues arise,” says Maeve Webster, president of Menu Matters. You know what you do best, so focus on that. It’s better to have a handful of great dishes than a bunch of average ones. Gone are the days of the endless options spanning massive menus of the early to mid 2000s.

5. Comfort Foods

Restaurants are witnessing a food nostalgia trend for the first time since 2008. According to Restaurant Business, over 70% of consumers enjoy foods that remind them of their younger days. People love the idea of biting into something that transports them back to the comfort of their childhood home, where their biggest worry was finishing their algebra homework in time to play outside before the sun went down. On top of offering classic nostalgic recipes, restaurants can target this by adding tags such as ‘homemade’ or ‘Chef’s own’. Don’t be afraid of putting a unique spin on it, though. The

last thing anyone wants is for every restaurant to offer the exact same thing. Offer some classic options with your own twist.

6.

Global Flavors

Customers want to try new things in 2025. There is a longing to experience people’s different cultures, and no better way to do that than through different foods. More people are going to restaurants to be introduced to meals that they would never have found or made on their own. “Consumers will consider ordering a menu item that includes an ingredient that they would not necessarily use at home. This creates a cascading effect of discovery that is exciting and organic feeling,” claims Daniel Carpenter, managing director of Sterling-Rice Group. This might be the year to do some experimentation with fusion recipes or learn from other cultures!

7. Sense of Community

A sense of community is growing. People are feeling a greater need for human connection and are looking for it in neutral places like restaurants. Young adults are yearning for connection outside of the workplace environment. With the increase in the housing market, renters are going out to socialize and restaurants should take full advantage. Try attracting people with a great happy hour or offer a group meal deal, like wing buckets or sharable pizza.

Those are the 7 most important trends to keep in mind when planning your menu for 2025. People are moving into 2025 with a focus on health and veggie options and love to be included in a sense of community that pushes their palette while reminding them of good times.

Now that you know what to put on your menu, check out How to design the perfect menu to learn how best to design it: https://store.clevelandmenu.com/ blog/how-to-design-the-perfect-menu/

RED, WHITE, OR ROSÉ… EITHER WAY, IT’S TIME FOR HOLIDAY WINE!

In Greece, wine has always been associated with happiness and wellbeing, especially around the holidays. Wine also has a rich history that reflects the use of some incredibly unique grapes that yield a variety of tantalizing flavors, there are any number of truly memorable wines from which to choose and make the holiday season bright!

Dionysus, God of Wine

The earliest evidence of Greek wine dates back as far as 6,500 years ago, when wine was being produced both at home and out in the community. Wine is mentioned throughout Greek history, as well as mythology, so much so that the Greek god of wine, viticulture and ecstasy is Dionysus.

Though Dionysus has many myths attributed to him (as well as other godly qualities), there is one myth that speaks directly to how he became known as the god of wine. As the myth goes, when the god Dionysus was a baby, he saw a grapevine growing next to his cradle. The little god was so excited by the fruit, he stretched out his hand to grab some grapes, put them in his mouth, and got drunk!

Dionysus has inspired many, and is known by many names, including Bacchus, later adopted by the Romans. There have been festivals dedicated to Dionysus, cult events centered around the proper way of drinking wine, and shared how wine could help ease suffering and bring joy.

Oinos - a Drink of ‘Power and

Sophistication’

From nearly the beginning of time, wine has been considered a drink of power and sophistication. Arguably, its symbolic significance has remained, starting with the ancient Greeks who considered wine a celebration of prosperity, hedonism, and sensuality – even elitism and cultural sophistication.

This stems from how wine, ‘oinos’ in Greek, came to be known as such. According to mythology, there was a goat among the king’s heard who would disappear and return drunk on a regular basis. The shepherd, Staphylos, decided to follow him one day, and found that the goat found grapes growing in a vineyard and would eat them. King Oineas of Aetolia extracted wine from the grapes (the grapes were named for the shepherd who discov-

ered them – ‘staphilia’ in Greek) and as such the wine was called ‘Oinos’ honoring the king who first made wine, a craft taught to him by Dionysus, the god of wine.

Spiritual, And Good for You Too!

Since ancient Greek times wine always held an important religious meaning and connection to the gods.

The ancients drank up to two glasses of red wine a day, but they consumed wine differently than we do today. The style of wine in ancient times was most commonly sweet and aromatic, flavored with herbs and flowers, though there were drier wines as well. Wine was almost always diluted with water, which was a mark of civilized behavior—most ancients believed only barbarians drank akratos (unmixed wine).

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of the award winning PBS series, The Life of Loi: Mediterranean Secrets, now airing its second season on PBS stations nationwide. Both seasons 1 & 2 are available to stream on PBS Passport, Amazon Prime Video, Apple TV, Amazon Freevee, Roku, and Plex TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Loi Food Products, her specialty brand built on traditional ingredients from Greece, includes refrigerated dips, savory pies, pastas, botanical herbs, and olive oil sold on QVC, at Whole Foods Markets, Fresh Direct, and at other retailers. Chef Loi is also the namesake of the acclaimed restaurant, Loi Estiatorio, in the heart of Midtown Manhattan. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

However, its potential medicinal use was intriguing to the ancient Greeks as well. Theophrastus and Hippocrates mentioned the healthful importance of wine in their writings, and suggested it for treatments with olive oil and saps, as the cure for many health problems, from menstrual cramps to depression.

Wine was used as a panacea, functioning as an antiseptic, a cure for fevers, an analgesic, a diuretic, a tonic, and as a digestive aid. And while the ancient Greeks revered wine and drank it daily, they also understood the downsides to excessive wine consumption, alluding in ancient literature to hangovers or even death.

More recent medical research has only reinforced what the ancient Greeks knew all along: wine, in moderation, is good for you. Some research suggests that moderate red wine consumption can increase the expression of longevity-related genes

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Grapes growing in a Vineyard on a Trellis

thanks to the antioxidant, Resveratrol.

Greece, The Perfect Climate for Growing Grapes

I may be partial to the wines of my homeland, but Greece does, in fact, have the perfect climate for growing outstanding grapes - the fruit of the vine that makes the wine. With its long, dry summers, copious sunshine, and the impressive mix of water, dry lands, and highlands, the Mediterranean climate of Greece creates the ideal circumstances for the growth of local vines, and thereby production of incredible wines.

Once Upon a Wine

Believe it or not, wine was part of my life from a very young age. We made our own wine at home from our family’s vineyard, where I loved to wander and pick grapes, often sucking the insides right out of the skin. During the harvest, our donkey, Mendis, would carry large bundles of grapes home on his back.

Winemaking was a joyous affair in our village, and everyone helped. The strongest men in our village would come to our house and help us pour the bundles of grapes into a large wooden wine vat the size of three men—every house had its own wine vat to crush grapes. I would climb into the vat on the ladder with my friends

and siblings, and we would all stomp on the grapes.

This was one of our favorite forms of exercise, jumping up and down on the sweet grapes, and I remember feeling drunk with joy just from their scent. I loved the stains the grapes would leave on our feet, a reddish-purple badge of honor I wore with pride. I tried to make the stains last as long as it took for the wine to ferment, or about one month.

My grandmother always said wine was full of antioxidants, and good for all kinds of ailments, including indigestion and poor circulation. My grandfather gave us bread dipped in wine and unfermented grape juice for breakfast before school, a simple meal that gave us strength for the rest of the day. During the colder months, we would toast our bread in the fireplace and then dip it in the wine.

So… Which Islands Have the Best Wines?

The Aegean Islands are famous for their viticulture. The vineyards are often found on steep terraces cut into the sides of mountains. These terraces, known as pezoules, help to reduce erosion in the soil and retain what little water the vines receive. The soil on these terraces has low vigor and reduces the leafy growth of the vines, which helps concentrate their energy

into the production of high-quality grapes. Some of the Greek islands best known for their wines include the following:

• Samos is probably the bestknown island for making wine, in particular their P.D.O. (protected designation of origin) sweet, fortified wines.

• Crete has a winemaking tradition that dates back 4,000 years to the Minoan period. Of note, one of the earliest known wine presses was discovered in Palekastro in Crete, and has been traced back to the Mycenaean period (1600–1100 BC). Crete is best known for their light, pale reds, thanks to the island’s incredible microclimate.

• Paros is known, as with other islands, for wines with an incredibly distinct flavor reflecting the island's terroir and unique growing conditions. The P.D.O. Paros Red is characterized by its rich, fruity flavors and balanced acidity, while the P.D.O. Paros White offers fresh, crisp, and aromatic qualities.

A Salute to Tradition

• Santorini is known for its dry white wines – Assyrtiko is probably one of the most popular, and some say was responsible for bringing the world's attention to Greek wine again. Fresh and crisp, it has a distinctive citrus flavor profile with a wonderful aroma of fruit, and intense minerality.

I’m often asked what wines do Greeks traditionally drink around the holidays? And the answer is, it depends on what criteria you’re using. As a nod to tradition, in the 1960’s Retsina became the national beverage, associated worldwide with Greece, and Greek wine. Retsina is a Greek white (or rosé) resinated wine, which has been made for over 2,000 years.

While there are so many great holiday wines from which to choose, I have to admit that lately, since discovering it, I am partial to Aphrodise, a beautiful sparkling rosé. It is described as having a robust structure, high acidity, powerful tannins and long aftertaste, making it a great match when served with a variety of dishes including lamb and beef, especially when roasted or cooked in red sauce and dried fruits.

I have many guests at Loi Estiatorio refer to Aphrodise as “delightfully refreshing, better than champagne.” Usually, I don’t drink champagne, but Aphrodise, I LOVE! And it’s absolutely true – this particular sparkling wine beautifully highlights the notable character of Greece’s well-known Xi -

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Moscharaki Kokkinisto - Beef Stew with Wine and Tomato Rabbit Stifado with baby onions in wine and tomato sauce

Sparkling wine from Aphrodise

HOST ARABIA TEAMS WITH ITALIAN PARTNERS TO LAUNCH NEW MIDDLE EAST FOODSERVICE AND HOSPITALITY SHOW

Labor shortages and rising food costs continue to challenge restaurant and foodservice operators worldwide. In Saudi Arabia, these issues are compounded by rapid industry growth, creating both opportunities and obstacles for hospitality professionals. Against this backdrop, a groundbreaking new event is set to make its debut: Host Arabia, a trade fair poised to redefine the region's foodservice and hospitality landscape.

Set to launch in Riyadh in 2026, Host Arabia will bring the acclaimed format of Italy’s HostMilano to the Middle East for the first time. This collaboration between Fiera Milano, a global leader in trade fairs, and Semark, a key player in Saudi Arabia’s events industry, signals a transformative moment for the hospitality sector. “We are thrilled to collaborate with Fiera Milano on Host Arabia,” Jad Taktak of Semark noted. “For the past 15 years, our 'Saudi HORECA' exhibition has been a regional leader. Host Arabia will elevate this legacy, bringing together the most influential players to explore opportunities and showcase the latest industry trends.”

HostMilano stands out with its unique exhibition concept that offers a comprehensive overview while providing deep insights into specific sectors, fostering cross-sector synergies across three macro-areas: Professional Catering and Bakery-Pasta-Pizza; Coffee-Tea, Ice Cream-Pastry, and Bar-Coffee Machines-Vending; Furniture-Technology and Tableware.

This biennial event gathers all major international players to unveil their latest innovations. The 2023 edition featured over 2,100 exhibitors, 40% of whom were international, representing

"Host Arabia will be the largest hospitality gathering in the Kingdom, uniting influential players from around the world." — Jad Taktak

50 countries, and attracted more than 180,000 professional visitors, with 42% from 166 countries, including over 700 top-tier hosted buyers worldwide. Approximately one in five visitors were from GCC countries and Asia.

The event attracts a diverse audience, including importers, distributors, bars, restaurants, hospitality and retail businesses, as well as industry professionals such as chefs, pastry chefs, food service consultants, architects, designers, contractors, and installers. HostMilano goes beyond showcasing exhibitor offerings by placing innovation at its core, featuring an extensive program of events that include insights, expert panel discussions, professional development workshops, live cooking demonstrations, and prestigious international competitions and championships.

The restaurant and hospitality business in Saudi Arabia is experiencing unprecedented growth. As part of Vision 2030, the Kingdom is making significant investments in infrastructure and tourism. Plans to construct over 300,000 new hotel rooms and attract 150 million visitors by 2030 have made Saudi Arabia a global hotspot for hospitality and foodservice innovation.

Francesco Conci, CEO and General Manager of Fiera Milano, emphasized the strategic importance of Saudi Arabia as a growth market for the hospitality sector. “The Saudi professional hospitality market offers unique opportunities,”

he said. “Import values for HostMilano sectors are expected to rise to approximately 600 million euros by 2027. Host Arabia will leverage this potential, furthering our global expansion and commitment to fostering business growth.”

Conci also highlighted Fiera Milano’s broader ambitions. “This project aligns with our 2024-2027 Strategic Plan, aimed at extending the reach of our exhibitions to key economic arenas,” he noted.

Host Arabia distinguishes itself by adopting the proven format of HostMilano, renowned for its comprehensive and innovative approach to the hospitality industry. The event will focus on three key macro-areas: Professional Catering, Bakery, and Pizza; Coffee, Ice Cream, and Pastry; and Furniture, Technology, and Tableware. This structure encourages cross-sector collaboration and innovation, attracting a diverse audience that includes restaurateurs, chefs, consultants, distributors, and equipment manufacturers. Additionally, attendees can look forward to live demonstrations, expert panels, and workshops that showcase cutting-edge advancements in technology and services, making Host Arabia a hub for industry professionals to explore trends and foster business growth.

The decision to host the event in Riyadh underscores the region’s growing influence in the global hospitality market. Trade between the EU and GCC in HostMilano sectors reached 1.31 billion

euros in 2023 and is projected to grow to 1.6 billion euros by 2027.

Saudi Arabia, in particular, is the GCC’s largest market for Food Service Equipment and a major player in sectors like bakery equipment and coffee machines. Conci remarked, “Host Arabia reaffirms our ability to anticipate trends and promote innovation in an increasingly competitive context.”

Host Arabia is not just a trade fair; it’s a platform for innovation and collaboration. Operators in the restaurant and foodservice industries can expect a wealth of opportunities to connect with international suppliers, discover cutting-edge technologies, and stay ahead of industry trends. For restaurant and foodservice operators, attending Host Arabia offers unparalleled access to a growing network of global and regional players. The event will also serve as a platform for showcasing Saudi Arabia’s progress in hospitality and its alignment with Vision 2030.

Participating in Host Arabia is simple and offers numerous opportunities for industry professionals. Exhibitors can register and access booth specifications on the official Host Arabia website starting in 2025, while attendees can take advantage of early bird ticket sales six months before the event, providing access to workshops, keynote sessions, and networking opportunities. For businesses and organizations interested in deeper involvement, sponsorship and partnership packages are available through tailored arrangements with Fiera Milano and Semark. Whether attending, exhibiting, or sponsoring, Host Arabia promises to be an invaluable platform for connecting with global and regional leaders in hospitality and foodservice.

MEDIA CORNER

With Joyce Appelman

WHAT WE’RE READING: WHAT WE’RE WATCHING:

Martha

Told in her own words, this candid documentary charts the unstoppable rise, from her start as a teenage model, her stint as a Wall Street stockbroker, and her eventual reign as the grand dame of entertaining and good taste to the sudden fall and hard-won comeback of lifestyle icon Martha Stewart. Directed by R.J. Cutler, Martha draws on hundreds of hours of intimate interviews with Stewart and those from her inner circle, along with Stewart’s private archives of diaries, letters, and never-seen-before footage. The film illuminates Stewart’s upbringing in a working-class family, compels us to reconsider the scandal that sent her to prison, and heralds her post-prison reinvention as the original influencer who’s still captivating new generations of fans.

“People don’t quite understand just how much of a visionary Martha was and continues to be. She understood synergy long before others did; she understood the lack of barriers between different kinds of content before others did; she understood the power of the personal brand before others did,” Cutler adds. “She made the world a more beautiful place, and she gave us greater access to beauty. She democratized fashion, taste, and

style. She saw the future before others saw it and she always had to overcome enormous obstacles that were in her way. Most of the people who put those obstacles in her way were men who refused to see what she was able to see and who made it harder for others to see because she was a woman. And she overcame those obstacles with extraordinary success.”

Martha is now streaming on Netflix.

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews...

Herring

by Karina Pedersen

The Danes may not be the only people who love herring, but they have a particular passion for it, as demonstrated by this handsome, oversized book featuring beautifully photographed recipes.

The book begins with a survey of a thousand years of herring fishing and consumption before offering instructions on selecting the best fresh herring and curing it yourself.

WHAT WE’RE LISTENING TO:

Most of the seasonally organized recipes are the work of Karina Pedersen of Restaurant Montergade in Copenhagen and they represent an approach to herring which is certainly not common in the US. For example:

• Rhubarb pickled herring with sour cream

• Hot smoked herring with potato and smoked mayonnaise and chips

• Tzatziki herring with cucumber and rye bread crumbs

• Herring with apple compote

• Port wine herring with prunes

Another fascinating look at modern Nordic cooking.

Why I Cook by Tom Colicchio

One of the most well-known chefs in the United States thanks to successful New York City restaurants, and to having served as a judge on Bravo’s Top Chef since 2006, Tom Colicchio offers here a smart cookbook which is also enough of a memoir to justify its title, Why I Cook. Colicchio’s personal story is deftly woven into seasoncontinued on page 122

HEALING HEROES: OPERATION MEND'S NYC DINNER BRIDGES GRATITUDE AND SACRIFICE

Every November, New York

City’s historic Harmonie Club becomes the center of heartfelt gratitude and celebration during the annual Operation Mend dinner. Now in its fifth year, this distinguished event unites veterans, their families, and the foodservice industry to honor the transformative mission of Operation Mend. This UCLA Health initiative provides lifechanging medical, psychological, and social care for post-9/11 veterans and their families, focusing on healing visible and invisible wounds.

The evening serves as more than a fundraiser; it is a tribute to resilience, compassion, and the power of community. Gary Jacobs of Jacobs Doland Beer, one of the event’s earliest supporters, reflected that the dinner had always been about embodying the spirit of Operation Mend: "From the very beginning, we wanted this dinner to reflect the same spirit that defines Operation Mend: a deep commitment to honoring and healing our heroes.”

Operation Mend was founded in 2007 through the efforts of philanthropist Ronald A. Katz and his wife,

“When we started this dinner, it wasn’t just about raising funds. It was about creating a space where veterans feel truly celebrated and where their stories inspire others to give back.” – Gary Jacobs

Maddie, in partnership with UCLA Health and the United States military.

Inspired by a visit to Brooke Army Medical Center in Texas, the Katzes sought to provide world-class medical care for post-9/11 veterans—at no cost to them. Since its inception, the program has helped countless veter-

ans rebuild their lives.

“Veterans often come to us with invisible wounds, and our job is to address those in a comprehensive, holistic way,” said Dr. Jo Sornborger, Executive Director of UCLA Health Operation Mend. The program offers services ranging from surgical recon -

struction to psychological counseling and family support. Events like the NYC dinner play a vital role in sustaining this mission.

Among Operation Mend’s most impactful programs is its equine therapy initiative. Veterans and their families build trust, communication, and emotional resilience through interactions with horses and, surprisingly, a donkey named Gus. This diminutive yet spirited animal has become a symbol of healing.

“Gus is a healer in his own right,” Jacobs shared. “I’ll never forget hearing from a veteran who said, ‘That donkey helped me learn to trust again.’ Stories like these remind us of how innovative and meaningful Operation Mend truly is.”

The therapy is part of UCLA’s Inten -

continued on page 66

(L to R) Danielle Mason of Marra Forni and JDB's Mr. and Mrs. Bob Doland

(L to R) Singer Equipment's Eric Santagato and PBAC's new president Josh Erdheim

(L to R) Brookfield's Gina Campbell and Mio Aracena

(L to R) K-Vent's Rich Hayes welcomed guests with a thoughtful overview of the Operation Mend mission

(L to R) Nick Mercogliano and Ed Pecinka of Pecinka Ferri flank Continental Refrigeration's Kevin Brown

(L to R) Todd Griffith of RPI Industries and Lindsey Williams of UCLA Medical

sive Treatment Program for PTSD and traumatic brain injury, offering veterans and their families unique tools to rebuild relationships and improve mental health.

This year’s dinner was hosted at the Harmonie Club, a historic Manhattan venue known for its elegance and charm. The event featured Marine Corps veteran and PJ Clarke’s owner Phillip Scotti as the honoree and Gary Ghazarian, Operation Mend Advisory Board Chair, as the keynote speaker.

“The Harmonie Club’s historic setting elevates the evening while also making it feel intimate,” said Davina Weinstein, the club’s manager. “It’s an honor to host an event with such a profound purpose.”

The evening began with a lively cocktail reception, where veterans mingled with supporters and foodservice professionals. Local representatives like Curate Marketing and Pecin -

ka Ferri have been instrumental in building the dinner’s reputation as a must-attend event.

“This is my favorite night of the business year,” said Jeff Hessel of Curate. “It’s the one time where everyone in our industry is united for a common cause.”

Jacobs and his business partner, Bob Doland, have been steadfast advocates for the Operation Mend dinner, rallying manufacturers, equipment reps, and service companies to support the event. Their efforts, along with those of colleagues such as Joe Ferri of Pecinka Ferri, have made the dinner an annual tradition that raises significant funds for Operation Mend’s programs. “Gratitude, especially for the sacrifices others make on our behalf, is healing and empowering,” Ferri noted. “For one night, we put aside our differences and focus on honoring those who defend our way of life.”

As the dinner concluded, the room buzzed with gratitude and inspiration. Attendees reflected on the sacrifices made by veterans and the transformative power of Operation Mend’s programs. For Jacobs, the evening was another step in fulfilling the vision he helped shape years ago. “This year, the dinner raised over $170,000, a testament to the generosity and collaboration of the foodservice community.

“When we started this dinner, it wasn’t just about raising funds,” Jacobs said. “It was about creating a space where veterans feel truly celebrated and where their stories in -

spire others to give back. That’s what makes this night so special—it’s a bridge between their courage and our gratitude.”

For those fortunate enough to attend, the Operation Mend dinner is more than an event—it is a moving reminder of the healing power of community and compassion. As keynote speaker Gary Ghazarian aptly sum -

marized, “There’s no place like this event. It’s where healing happens, and where hope takes flight.”

Through the unwavering efforts of Operation Mend and its supporters, the dinner will continue to serve as a beacon of gratitude and resilience, proving that when communities come together, extraordinary healing is possible.

Mrs. & Mr. Phil Scotti of PJ Clarke's

(L to R) Bradley and Adam Kaufmann of Kaufmann and Associates and Marc Fugaro of Tri-State Marketing

(L to R) John Tosoni of Stafford Smith and Butch St. Onge of Curate

(L to R) Next Step Design's Ryan Harper, Bally's Brian Rakers and Joe Ferri Jr. of Pecinka Ferri

MAXIMIZE SAVINGS: HOW CONNECTICUT RESTAURANTS CAN SLASH ENERGY COSTS FROM PARKING LOT TO KITCHEN WITH ENERGIZE CONNECTICUT REBATES

For Connecticut restaurateurs and foodservice operators, ongoing labor shortages and rising food costs have made operating budgets more challenging than ever. While factors like food prices and labor availability can’t be fully controlled, one area that offers significant potential for both cost savings and community goodwill is energy efficiency.

United Illuminating (UI), Connecticut Natural Gas (CNG), and Southern Connecticut Gas (SCG), offer the Commercial Foodservice Equipment Rebate Program, accessible through the Energize Connecticut initiative, which provides a pathway for restaurants to lower energy bills while making a positive impact on the environment. This program, funded by a charge on customer energy bills, not only makes energy-efficient upgrades more affordable but also helps operators in Connecticut reduce carbon emissions and enhance the sustainability of their operations.

Jonathan Bronke, MBA, Customer Programs & Products Manager for Conservation and Load Management for CNG, SCG and UI, highlighted the unique value of these rebates: “Our rebate program not only helps customers save on the upfront costs of energyefficient equipment but also lowers ongoing energy expenses, which is especially valuable in the tight-margin restaurant industry.” The rebate program covers a wide variety of equipment essential to commercial kitchens, including HVAC systems, parking lot lighting, and even heat pumps for

sustainable heating solutions. These upgrades contribute to a healthier environment and a more comfortable atmosphere for employees and patrons, reinforcing a commitment to both profitability and community values.

• High-Efficiency Kitchen Equipment: Energize Connecticut’s rebates extend to vital kitchen appliances, such as commercial convection ovens and energy-efficient steamers. These products not only lower utility bills but often cook food faster, helping restaurants save time as well as energy.

Switching from gas to electric cooking equipment, while unfamiliar to some chefs, has shown positive outcomes in both reducing greenhouse gases and improving air quality in kitchens. “With electric cooking, it’s not just about emissions reduction. There’s also a noticeable difference in the kitchen environment—it’s cooler, cleaner, and healthier

for the team,” added Bronke.

• HVAC System Upgrades: An oftenoverlooked aspect of restaurant energy efficiency is the heating and cooling system. The program offers rebates up to $1,500 per ton for the installation of air-source heat pumps, making it feasible for restaurants to move away from fossil-fuel heating systems. By opting for heat pumps, restaurants reduce their dependency on gas or oil and enjoy more stable utility bills in the long run. As Bronke noted, “For any restaurant looking to make the shift from gas or propane heating, this program can help cover up to 50% of project costs.”

• Parking Lot and Exterior Lighting: Often operating for extended hours, many restaurants rely on parking lot lighting that can be surprisingly costly. Through the program, restaurants can receive rebates on LED lighting and control systems that turn lights on and off

“With electric cooking, it’s not just about emissions reduction. There’s also a noticeable difference in the kitchen environment—it’s cooler, cleaner, and healthier for the team.” — Jonathan Bronke

based on need, reducing energy waste. Advanced control systems also ensure security while lowering operating costs. “Our program can provide guidance and even custom consultations to help restaurant owners find the best lighting solutions for their unique setups,” said Bronke.

• Commercial Heat Pump

Rebates: The commercial heat pump rebate program supports businesses aiming to reduce energy costs and environmental impact through high-efficiency HVAC systems. These rebates help offset the costs of heat pumps, which are known for their energy efficiency and ability to deliver both heating and cooling. Ideal for a wide range of commercial settings, heat pumps provide consistent comfort and can reduce energy consumption compared to traditional heating systems. By switching to heat pumps, businesses can significantly cut down on carbon emissions, contributing to sustainability goals. “Choosing a heat pump means long-term savings and a more sustainable operation,” Bronke continued. “Many of our clients appreciate the added benefits of improved air quality and a quieter work environment that heat pumps bring, helping to create a better space for both employees and customers.”

Consumers today are increasingly conscious of the environmental footprint of the places they choose to dine, and the steps a restaurant takes to operate sustainably can impact customer loyalty and community goodwill. Energy-efficient upgrades, particularly when coupled with visible changes like LED lighting or the use of environmentally friendly cooking practices, help create a positive impression that attracts ecocontinued on page 134

PACCIONE RETURNS TO ELECTROLUX

PROFESSIONAL GROUP AMERICAS WITH GOAL OF REDEFINING KITCHEN EFFICIENCY FOR FOODSERVICE CONSULTANTS & DEALERS

With rising minimum wages and a shrinking labor force, the selection of the right kitchen equipment has become more critical than ever for restaurant and foodservice operators. Faced with staffing shortages, efficient and innovative kitchen tools can fill the gap, ensuring high productivity with fewer hands-on deck. Simultaneously, customers are increasingly demanding that restaurants adopt sustainable practices, making energy-efficient appliances essential. The dual challenge of maintaining quality service amid rising labor costs and responding to patrons’ sustainability expectations means that strategic investment in advanced, multifunctional, and eco-

“We make sure to equip consultants with technical data, detailed product knowledge, and access to our network of support teams so that their vision can come to life seamlessly.” — Giacomo Paccione

friendly kitchen equipment isn’t just an option—it’s a necessity for success. Electrolux Professional Group in the Americas is leading the way in transforming commercial kitchen efficiency and sustainability across the United States. With a firm commitment to customer-focused innovation, the Electrolux Professional brand has long been an industry leader, offering cutting-edge solutions that cater to a variety of foodservice sectors. From advanced equipment to robust support systems, Electrolux Professional provides unmatched value to kitchen design consultants, restaurant equipment and supply dealers, as well as foodservice operators. Now part of Electrolux Professional Group in the Americas, the Electrolux Professional brand joins Groen, Randell, PowerSoak, CapKold, Avtec, Unic, Crathco, and Kelvinator in a powerhouse group of foodservice and beverage brands well-suited to meet the needs of a fast-paced industry.

In this evolving marketplace, the group has stood out not just for its products but for the comprehensive support it offers to every link in the supply chain. Entrusted with writing part of the company’s next chapter is Giacomo Paccione. He recently rejoined the company as Director of

New Business Development for Electrolux Professional Group Americas and will lead the charge in bringing sustainable and efficient solutions to the forefront. His focus includes expanding Electrolux Professional Group’s reach in education, healthcare, and consulting services, and helping channel partners across America unlock the full potential of offerings.

With a legacy of more than 110 years in the industry, Electrolux Professional Group continues to redefine how food is prepared and served professionally. “We’ve always been focused on creating products that are not only efficient but also sustainable,” said Paccione. “We believe in solutions that deliver high productivity, are easy to maintain, and offer the lowest lifecycle costs, creating business value while reducing environmental impact.”

Electrolux Professional Group has set ambitious sustainability goals, including reducing CO2 emissions by 50% and becoming climate neutral in industrial operations by 2030. The company’s dedication to sustainability isn’t just about products; it’s a holistic approach that involves supporting the partners in their journey to reduce waste and increase energy ef-

ficiency. The products, ranging from combi ovens to high-speed cooking solutions, exemplify the company’s commitment to efficient kitchen operations, simplified user experiences, and truly sustainable designs. This holistic commitment to sustainability recently earned the company a silver rating certification from EcoVadis – a global provider of business sustainability ratings.

For kitchen design consultants, Electrolux Professional Group offers more than just state-of-the-art products; they provide a trusted partnership. They work closely with consultants to ensure they have the necessary resources and knowledge to specify the best equipment for their clients. “Consultants are key players in making kitchens efficient and sustainable,” Paccione explained. “We make sure to equip consultants with technical data, detailed product knowledge, and access to our network of support teams so that their vision can come to life seamlessly.”

Electrolux Professional Group’s human-centric approach extends to offering comprehensive training and support, enabling consultants to navigate complex kitchen needs while continued on page 132

Giacomo Paccione

NEW YORK STATE ENACTS A WORKER SAFETY ACT TO ADDRESS WORKPLACE VIOLENCE AT RETAILERS

Recently, Governor Hochul signed into law the Retail Worker Safety Act (the “Act”). It requires certain New York retailers to adopt safety measures to address and prevent workplace violence. This Act amends the New York Labor Law and imposes requirements to protect retail workers at small to large-scale retailers. Most of the Act’s requirements as currently enacted will go into effect on March 3, 2025. However, when Gov. Hochul signed the Act into law, she issued an approval memorandum that confirmed the legislature would make some changes to the Act through a “chapter amendment” before it takes effect. One such change is that the Act’s effective date may be rescheduled to June 1, 2025.

Who Does the Act Cover?

Covered employers include “any person, entity, business, corporation, partnership, limited liability company, or an association employing at least ten retail employees.” The “retail employees” must work in a retail store that “sells consumer commodities.” However, retailers who primarily sell food “for consumption on the premises” are excluded. In addition, employers of the state, any political subdivision of the state, a public authority, or any other governmental agency or instrumentality are also excluded from coverage.

What Does the Act Require?

The Act requires the adoption of a workplace violence prevention policy, annual workplace violence prevention training for employees, and the creation of a silent response button sys-

tem employees can use to activate an alert if they believe they or a coworker is in an unsafe situation.

Workplace Violence Prevention Policy

As currently enacted, the Act requires by March 3, 2025, covered retail employers to create and distribute a workplace violence prevention policy to all retail employees. The policy must include the factors or situations that place retail employees at risk of workplace violence. The Act states that those situations include, at a minimum:

• Working late night or early morning hours

• Exchanging money with the public

• Working alone or in small numbers

• Uncontrolled access to the workplace

The policy must outline methods

that employers may use to prevent incidents of workplace violence “including but not limited to establishing and implementing reporting systems for incidents of workplace violence.”

The policy also must include information about federal and state statutory provisions concerning violence against retail workers and remedies available to employees who are victims of workplace violence.

Finally, the policy must clearly state that retaliation against individuals who report workplace violence, raise concerns about situations that might put retail employees at risk of workplace violence, or who testify or assist in a legal proceeding relating to workplace violence is unlawful.

The policy must be provided in English and in the employee’s primary language upon hire and then at every annual workplace violence

Alexander Soric is a Partner at Ellenoff Grossman & Schole LLP in New York City and practices in the firm’s Labor and Employment Practice Group. As a first chair, Mr. Soric represents management in labor relations, including in numerous arbitration hearings, collective bargaining, mediations and in matters before the National Labor Relations Board. He has represented management in several class actions brought under the Fair Labor Standards Act, the Davis-Bacon Act and State wage-hour matters in federal and state courts and in federal, state and local agencies. Alexander Soric can be reached at asoric@egsllp. com or via phone at 212-370-1300.

prevention training.

Workplace Violence Prevention Training

Also effective on March 3, 2025, covered retail employers must establish an interactive workplace violence prevention training program that includes:

• information on the requirements under the Act

• examples of measures retail employees can use to protect themselves when faced with workplace violence from customers or coworkers

• de-escalation tactics

• active shooter drills

• emergency procedures

• instruction on the use of security alarms, silent response buttons, and other related emergency devices

• information addressing conduct by supervisors and any additional responsibilities for supervisors, including ways to address workplace specific emergency procedures

• training on areas of previous security problems.

Every employer is also required to notify each employee a site-specific list of emergency exits and meeting places in case of emergency.

continued on page 127

THE ART OF KITCHEN INNOVATION: EDGEWOOD COUNTRY CLUB RIVER VALE, NY

When Edgewood Country Club in River Vale, NJ, set out to rebuild its kitchen, the goal wasn’t just to update an aging space—it was to redefine what a kitchen could be. The result? A stateof-the-art culinary hub designed to serve dual roles: catering to the daily a la carte needs of its discerning members while supporting a robust catering and special events business. At the heart of this ambitious project stood a powerhouse team led by Curt Dryden of Dryden Designs, Chris Wolske and Kevin Byman of Singer Equipment, and Edgewood’s general manager, Daniel Somogyi.

The challenge was clear: how to create a kitchen that balances high-volume efficiency with the flexibility and finesse required for diverse culinary demands. Dryden’s vision for the space paired cutting-edge technology with

The Operator:

Daniel Somogyi, Edgewood Country Club, River Vale, NY

The Kitchen Consultant: Curt Dryden, Dryden Designs, Wilton, CT

The Equipment & Supply Dealer: Kevin Byman and Chris Wolske, Singer Equipment, Paterson, NJ

innovative workflows to ensure seamless service during peak hours. Wolske and Byman brought their expertise in sourcing and installing premium kitchen equipment, crafting a solution tailored to Edgewood’s unique needs. Under Somogyi’s leadership, the collaboration flourished, with each partner contributing to a design that blends functionality, sustainability, and modern aesthetics.

The new kitchen is more than just a workspace—it’s the engine driving

Edgewood Country Club’s future, setting a new standard for excellence in the industry.

Daniel Somogyi on the Importance of Culinary Excellence at Edgewood

At Edgewood Country Club, food and beverage play a pivotal role in our identity and the experience we offer. Since becoming General Manager in 2018, I’ve worked closely with our team to ensure our dining services are

we embarked on the journey to build a new clubhouse, I knew that creating a state-of-the-art kitchen was essential. Our members and guests come to Edgewood expecting the best, whether for a casual meal after a round of golf or a lavish wedding banquet. Food is at the heart of these experiences, and the new kitchen is the engine that drives them. Curt Dryden and his team understood this from the start. His thoughtful design integrates seamlessly with our operations, allowing Executive Chef Tony Villanueva and his team to execute their craft with precision and creativity.

Curt faced significant challenges, from balancing ventilation requirements to designing a kitchen capable of handling both à la carte dining and large-scale events. What he delivered was nothing short of remarkable—a space that is as beautiful as it is func-

Dryden Designs, in collaboration with Kevin Byman and Chris Wolske of Singer Equipment, have successfully designed and implemented a cutting-edge kitchen at Edgewood Country Club. This state-of-the-art space integrates advanced technology, including Rational combi ovens, to support both the club’s thriving à la carte and special events operations.

tional. The flow between stations, the placement of equipment, and the thoughtful integration of storage all contribute to an environment where our culinary team can thrive.

This kitchen is more than just a workspace; it’s a cornerstone of our commitment to excellence. It ensures we can continue to delight our members and guests, maintain our reputation as a premier event venue, and elevate every experience at Edgewood Country Club.

Curt Dryden’s Approach

When I was approached to design the kitchen at Edgewood Country Club, I knew it would be an exciting and challenging project. Daniel Somogyi, the club’s General Manager, invited me to collaborate on this ambitious endeavor after hearing about my previous work at Rockrimmon Country Club. From the outset, it was clear that Edgewood had a vision for not just a kitchen, but a culinary hub that would redefine the dining experience for its members and guests.

The building itself was new, part of a larger expansion replacing the previous clubhouse known as the Midway. Edgewood wanted a space that could seamlessly support both à la carte dining and high-volume banquet operations, reflecting the club’s growing reputation as a premier venue for events and exceptional dining. The opportunity to create a facility from the ground up, especially one integrated with a beautiful new clubhouse design by JBD JGA Design & Architecture, was incredibly exciting.

One of the biggest challenges we faced was ventilation. With two hoods on the first floor—one for an island suite and another for a backline featuring a combi oven, rotisserie, and wok range—we had to carefully plan ductwork and a dedicated shaft leading to the roof. On the lower level, additional lines and prep areas required a second fan system. This kitchen wasn’t just about cooking—it was about engineering a seamless flow of air, heat, and energy that could handle the demands of modern culinary operations.

The placement of walk-in refrig-

erators and under-counter units was another critical component. Strategically located combination boxes on both floors ensure quick access to ingredients. While space constraints prevented an additional chef’s box, we maximized refrigeration options to streamline the flow from prep to plating.

Optimizing the workflow for the staff was central to the design. Separate aisles ensure smooth movement between stations, and a dedicated path for dish and pot washing minimizes interference with service areas. The kitchen’s layout—including a garde manger next to the walk-ins and a distinct sandwich, salad, and dessert station with its own pickup counter—was designed to keep the flow efficient and intuitive.

Working with Kevin Byman and Chris Wolske from Singer Equipment was instrumental in bringing this kitchen to life. Having collaborated with them before, I knew their expertise and problem-solving skills would help us navigate any obstacles. The general contractor, though less experienced in building such facilities, adapted well under the guidance of our seasoned team. This project was truly a collaborative effort, drawing on the strengths of everyone involved.

Looking back, I’m proud of what we achieved at Edgewood. This is more than just a kitchen; it’s a complete facility designed to elevate every aspect of the culinary experience. But such projects come with their share of challenges, reminding me to approach future designs with both ambition and caution. Ultimately, the success of this space will depend on the skilled hands of Edgewood’s culinary team, and I’m confident they’ll make the most of it.

Chris Wolske’s Approach

When I first stepped into the Edgewood Country Club project in River Vale, NJ, I knew this wouldn’t be your run-of-the-mill commercial kitchen and bar build. We’ve worked closely with Curt Dryden through the years. The building team was exceptionally

continued on page 78

skilled at construction—but commercial kitchens were new territory for them. My role was clear: to guide the process, tackle challenges head-on, and ensure we delivered a top-notch space that exceeded expectations.

From the outset, the bar was one of the critical focal points. A club’s bar is more than just a place to grab a drink— it’s a centerpiece of the member experience. The first hurdle? The floor. It was out of level by over an inch from one side of the bar to the other. While some might see this as a problem, I saw an opportunity to collaborate with the team, ensuring we corrected it early on to avoid instability later. I stressed the importance of these “building conditions,” emphasizing that getting the foundation right is critical to a stable, functional, and durable bar.

I kept bringing the conversation back to the drawings. In commercial projects, the blueprints are the backbone of success. The contractor team wasn’t used to relying on drawings as heavily as I was, so I helped guide them. My mantra became: “Let’s not reinvent the wheel—everything we need is already here in the plans.”

One of the more unique aspects of this project was the building itself—

a wood structure. Most of my work is in concrete and steel buildings, so this was a refreshing change. However, it presented its own set of considerations. When I asked how the wood would be protected, the initial response was, “We haven’t planned for that.” That’s when I recommended insulated wall panels, which the team ultimately embraced. These panels not only safeguarded the structure but also elevated the kitchen’s functionality and durability.

Another memorable moment came when we discovered a large sprinkler pipe running through the footprint of the walk-in refrigerator box. Instead of seeing it as a setback, we reduced a section of the shelving and adjusted the layout. Collaboration and quick thinking allowed us to turn a potential obstacle into a seamless integration.

The bar itself was where the spotlight shone brightest. With multiple elements coming together—refrigeration, glass washers, beer systems, and custom fabrication—it required meticulous planning and execution. The beer system, for instance, ran lines from the basement up to the bar, a distance of about 60 feet. Ensuring those lines were properly insulated, ef-

ficiently routed, and neatly integrated was a rewarding technical challenge. When it came to the custom fabricated pieces, I leaned on my experience to make minor adjustments on-site. For instance, I relocated a few outlets and adjusted the placement of pointof-sale systems to avoid conflicts with heat lamps. These tweaks, while small, make a huge difference in functionality and ease of use for the staff.

The Hestan cooking suite was another highlight. Having worked with Hestan on numerous occasions, I knew the quality and value they bring to the table. Their equipment is reliable, and the factory team is responsive, which makes overcoming hiccups a breeze. On this project, the utilities—gas, electric, and water—had to be positioned within three inches of the specified locations. We caught a few discrepancies during our initial walkthrough and resolved them upfront. Addressing these details early ensured a smooth installation process when the equipment arrived.

The ventilation system was equally important. The kitchen hood, supplied by CaptiveAire, was separate from the Hestan suite, but the two systems needed to work in harmony. It was

gratifying to see everything come together seamlessly.

This project reminded me of the value of clear communication and teamwork. While there were moments where I had to push for adherence to the plans—like convincing the team to trust the pre-drawn specs—I always framed these discussions as opportunities to collaborate and learn. By the end of the project, we had built not just a kitchen and bar but also a strong rapport among everyone involved.

Edgewood Country Club’s kitchen and bar project was a great change of pace for me. Most of my work involves large-scale, high-pressure, multi-million-dollar jobs in major cities. This project, while complex in its own right, had a more personal feel.

The final result? A beautiful, functional bar and kitchen that the club and its members can be proud of. From addressing initial floor leveling to ensuring the beer system flowed perfectly, every challenge was an opportunity to deliver excellence.

For me, this project reinforced a simple but essential lesson: stick to the plan, trust your expertise, trust your team and focus on the details. When you do, the end result speaks for itself.

The teams from Dryden Designs and Singer Equipment have designed and executed a bar layout at Edgewood Country Club that enhances operational flow and provides maximum flexibility for the bar staff, ensuring seamless service.

The centerpiece of Edgewood’s new kitchen is a Hestan cooking suite, optimized for functionality with custom fabrication by EMI. Dryden’s design mission was to meet the kitchen’s extensive preparation demands efficiently and effectively.

VENTLESS TECH 101: REVOLUTIONIZING KITCHENS WITHOUT HOODS

When you think about commercial kitchens, the first image might be bustling spaces filled with smoke, steam, and the hum of heavy-duty hoods. For decades, type 1 hood systems have been the backbone of foodservice ventilation, ensuring air quality and safety. But what if there was a way to cook, fry, bake, and grill without these massive structures? That’s where ventless cooking technology comes in.

I’ve spent decades in the foodservice industry, watching—and helping— kitchens evolve. Today, I want to introduce you to the transformative power of ventless cooking equipment, a technology that’s not just a convenience but a game-changer for restaurants, foodservice operators, and consultants alike. Ventless cooking refers to equipment that doesn’t require traditional ventilation systems, such as hoods or ductwork. Instead, these units use advanced filtration systems to capture grease, smoke, and odors. Imagine a griddle, fryer, or combi oven that can operate in the middle of a café, a sports venue, or even a kiosk.

For operators, this means fewer restrictions when choosing locations or renovating existing spaces. No hoods mean no costly installation or permits, and ventless systems offer unparalleled flexibility. One of the most significant advantages is energy efficiency. In traditional kitchens, hoods run constantly, sucking out heated or air-conditioned air—a process that inflates utility bills. Ventless systems sidestep this entirely, allowing operators to save both energy and money.

In fact, I’ve seen countless examples where businesses added ventless fryers or combi ovens to their lineup, instantly increasing their menu variety and boosting revenue. One sandwich shop, for instance, introduced fried sides like onion

“As cities and states push for electrification and reduced emissions, ventless technology aligns perfectly with these goals. Local Law 97 NY, for example, requires electric-powered equipment in new or significantly renovated commercial kitchens.”

rings and tater tots using a ventless fryer, raising sales by 30%. As cities and states push for electrification and reduced emissions, ventless technology aligns perfectly with these goals. Local Law 97 in New York, for example, requires electric-powered equipment in new or significantly renovated commercial kitchens. Across the U.S., over 160 metro areas are adopting similar regulations. Ventless systems are leading the charge toward cleaner, greener kitchens. From Seattle’s Climate Pledge Arena to corporate dining facilities, venues are turning to this technology not because they’re forced to but because it makes sense—economically and environmentally. Ventless equipment isn’t limited to traditional restaurants. It’s thriving in sports arenas, universities, hotels, and even healthcare facilities. I’ve had the privilege of working with venues like UBS Arena in New York and Climate Pledge Arena in Seattle, where these systems are redefining what’s possible.

Our strategy with the EVO line in these diverse venues is revolutionizing ventless cooking with precision-engineered solutions that maximize efficiency and performance in compact spaces. EVO EVent® ventless griddles deliver sleek design and precise temperature control. Additionally, every EVO ventless griddle is equipped with an advanced Filtration System, which effectively captures grease, smoke, and odors to meet strict health and safety standards, while eliminating the need for a traditional hood system. By incorporating EVO products, operators can expand their menu options, optimize kitchen space, and create memorable customer experiences without the expense and complexity of traditional hood systems. EVO’s newest innovation, the EVent® Open Canopy Hood uses ozone and a cyclonic separator to remove grease laden vapors from the effluent so effectively that it can accommodate high volume ventless frying and cooking proteins simultaneously.

With over 20 years of experience in the foodservice industry, Scott Heim is a passionate advocate for innovation and efficiency in commercial kitchens. As a thought leader in ventless technology, Scott has worked with operators, consultants, and manufacturers to redefine how and where food is prepared. Scott has played a pivotal role in launching ventless solutions across diverse venues, from stadiums and universities to boutique cafes. Known for his engaging presentations and hands-on expertise, he’s dedicated to empowering businesses to thrive in a rapidly changing industry. Outside the kitchen, Scott is a frequent speaker at industry events and a mentor to aspiring foodservice professionals. He lives by the mantra: “Vision without execution is nothing more than hallucination.”

The EVO Open Canopy Hood allows for ventless operation of two-sided griddles, high-temperature electric broilers, griddles, up to 8 fryer baskets in locations that traditional Type 1 hoods and ductwork are not possible.

For instance, in arenas, where space is at a premium and retrofitting hoods is impractical, ventless fryers and ovens deliver the quality and speed sports fans demand. Similarly, hotels embracing electrification mandates are finding ventless combi ovens perfect for banquet prep or room-service kitchens. If you’re considering ventless technology, start by evaluating your space, menu, and customer needs. What gaps can this equipment fill? How can it expand your offerings? Middleby’s lineup of ventless solutions—from TurboChef ovens to Evo ventless griddles—offers options for virtually every type of operation. Whether you’re opening a new concept, adapting an existing kitchen, or simply exploring ways to cut costs and emissions, ventless equipment is worth the investment.

For restaurant and foodservice operators, as well as the dealers and consultants who serve them, Middleby provides extensive resources to help you navigate the ventless evolution. Visit Middleby’s Ventless Solutions at middleby.com to explore products, case studies, and expert guidance.

SPECIALTY FOOD ASSOCIATION

ANNOUNCES ITALY AS PARTNER COUNTRY FOR BOTH 2025 FANCY FOOD SHOWS

Ahead of the upcoming 2025 Winter Fancy Food Show, the Specialty Food Association has announced an exciting year-long partnership with Italy for 2025 that will make Italy the partner country for both the 49th Winter Show (January 19-21, 2025, Las Vegas Convention Center) and the 69th Summer Fancy Food Show (June 29-July 1, 2025, Javits Center, New York City).

Owned and operated by the Specialty Food Association (SFA), the bi-annual Fancy Food Shows are known for showcasing the newest and best in specialty food and beverage from all corners of the world. Italy has been an integral part of the events’ success for more than three decades.

community, connection, and shared inspiration among attendees and exhibitors.

This expansive new partnership will both celebrate that legacy and establish never-before-seen opportunities for Fancy Food Show participants to experience Italian food, culture, and entertainment. Italy’s Pavilion at the 2025 Winter Fancy Food Show will feature more than 90 exhibitors, a “new product zone” with guided tasting sessions and an array of chef showcases, a Celebrating Italy event on Monday afternoon, and more.

These interactive experiences underpin the refreshed ambitions of the annual Winter Show, which include bringing to life emerging consumer trends like Girl Dinner 2.0 and Yes, Chef and cultivating opportunities for

"30 years ago, we accepted an amazing challenge to create the Italy pavilion within the Fancy Food Shows, and for 2025, we are very proud to contribute to making Italy, for the third time, Country Partner of the Fancy Food Shows," stated Donato Cinelli, president of Universal Marketing, exclusive agent for Italy of the Specialty Food Association.

"Step by step, we've seen the growth of Italian business owners, districts and consortiums, which over time have

understood the importance of telling their product's story; today more than ever, consumers in the United States are fascinated by stories of Made in Italy: Quality, Passion and Success."

“The entire SFA team is buzzing about working with Italy on both of the 2025 Fancy Food Shows,” said Bill Lynch, SFA president. “Our friends at Universal Marketing have developed some new ideas and activations for their Pavilions and elsewhere on the Show Floor that will put the quality and sensory appeal of Italian cuisine front and center for our attendees, from live chef demonstrations to new

“Today more than ever, consumers in the United States are fascinated by stories of Made in Italy: Quality, Passion and Success." — Donato Cinelli

product spotlights and more. We’re grateful to have Italy as our partner in planning unforgettable experiences at the next two Fancy Food Shows.” Registration for the 2025 Winter Fancy Food Show is open now to qualified members of the specialty food trade, industry affiliates, and media. For more information, please visit the Show site at https:// www.specialtyfood.com/fancy-food-shows/winter/

About the Specialty Food Association: The Specialty Food Association (SFA) was founded in 1952 and is the not-forprofit trade association of the $207-billion specialty food industry. Representing more than 3,600 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by developing resources, information, education, and events that celebrate innovation and inclusivity. SFA owns and operates the Fancy Food Shows as well as the sofi™ Awards, which have honored excellence in specialty food and beverage annually since 1972. SFA also produces the e-newsletter Specialty Food SmartBrief, the Trendspotter Panel annual predictions and Fancy Food Show reports, the State of the Specialty Food Industry Report, and Today's Specialty Food Consumer research. Find out more at Specialtyfood.com, and connect with SFA on LinkedIn, Instagram, TikTok, Facebook, and X.

ROBOTICS TO THE RESCUE: ADDRESSING LABOR SHORTAGES

The foodservice and restaurant industry faces unprecedented challenges today: labor shortages, increasing turnover, and higher minimum wages. For operators, these obstacles complicate daily operations, from maintaining consistent service to managing soaring labor costs. Robotics and automation offer promising solutions, transforming not only how kitchens operate but also redefining roles in the foodservice environment.

Leading innovations in kitchen automation, such as those from Middleby, are showing how technology can fill critical gaps while ensuring efficiency and quality in a field under significant strain.

According to James Pool, Chief Technology & Operations Officer of Middleby, the approach to automation is about “automating the tasks that people don’t want to do,” allowing staff to be allocated to roles where they add the most value. By focusing on essential but tedious or hazardous tasks, robotics enable teams to work smarter rather than harder. “We

AND

RISING WAGES IN FOODSERVICE

don’t aim to replace people,” said Pool. “Instead, we’re focused on increasing efficiency and making the kitchen safer and more effective for employees.”

In the past few years, labor shortages have impacted nearly every aspect of foodservice. Finding and retaining qualified staff is more difficult than ever, with an increasing reliance on higher wages just to attract applicants. Pool highlighted that in the current climate, “you end up paying your dishwasher $25 an hour because you want them to show up every day.” Rising labor costs often force restaurants to pass these expenses onto customers, who may be deterred by higher menu prices. For those in commercial kitchens, technology offers a way to optimize operations without compromising service quality.

Robotic solutions can shoulder repetitive and time-consuming tasks, which are often low-wage but crucial jobs. Automation reduces reliance on fluctuating workforce availability, stabilizes operational output, and lessens the need

for immediate replacements when team members leave.

Robotics and automation are increasingly common in high-demand areas such as cooking, dishwashing, and dispensing, where consistency, precision, and safety are paramount. Middleby’s robotic solutions, for example, have automated tasks that range from fryer management to drink dispensing, each designed to streamline common bottlenecks and alleviate pressure on staff.

One of Middleby’s flagship innovations is the “fry bot,” which automates the process of frying foods such as French fries, chicken wings, and other fried items. This bot handles hot, oily tasks that can be dangerous and unappealing for human workers, improving both safety and efficiency. As Pool noted, “On a two-bank of fryers, the fry bot can manage around 85 baskets per hour, which is a tremendous output beyond human capability.” By automating the most challenging parts of fry cooking, this bot keeps kitchen flow steady, mini-

mizes accidents, and enables human staff to focus on other tasks.

Middleby’s beverage dispenser technology takes automation a step further, handling everything from filling the cup to sealing it—an especially critical feature for delivery and take-out operations where spill-proof beverages are essential. “We’ve tied the drink dispenser to the POS machine, which controls the cup drop, ice fill, and soda dispense, and the real kicker is the automated seal on each cup,” said Pool. “This reduces spill risks and gives drivers leak-proof drinks for delivery.”

Middleby’s commitment to innovation in foodservice automation will be on display at the NRF Foodservice Zone from January 14-16, 2025, where the latest advancements in restaurant technology and foodservice solutions will take center stage. Middleby’s participation will allow industry professionals to experience their cutting-edge robotic

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“We’ve tied the drink dispenser to the POS machine, which controls the cup drop, ice fill, and soda dispense, and the real kicker is the automated seal on each cup. This reduces spill risks and gives drivers leak-proof drinks for delivery.” — James Pool

INVESTING IN NEW YORK’S FUTURE: WHY HOSPITALITY PROFESSIONALS SHOULD SUPPORT THE NYC HOSPITALITY

ALLIANCE IMPACT FOUNDATION

New York City’s hospitality industry has long been a cornerstone of our city’s cultural identity and economic strength. From iconic delis and bustling corner bistros to vibrant nightlife venues and world-class restaurants, this industry is as diverse and resilient as the city itself. However, the COVID-19 pandemic revealed deep vulnerabilities in our community. It amplified the challenges of food insecurity, workforce shortages, and inequitable access to opportunities in our industry.

In response to these challenges, the NYC Hospitality Alliance Impact Foundation (Impact Foundation) was created to address critical issues affecting our industry and our communities. This 501(c) (3) nonprofit organization is focused on fostering a thriving, inclusive hospitality sector while addressing pressing social needs across the five boroughs. Through three major initiatives— Emergency Meals and Community Engagement Programming, Culinary School Scholarships and Diversity, Equity, and Inclusion Initiatives, and Workforce Development and Job Place-

ment—the Impact Foundation is working to uplift both our industry and the New Yorkers we serve. Here’s how these programs are changing lives and why we need your support.

The first initiative of the Impact Foundation tackles an issue that affects too many New Yorkers: hunger. The Emergency Meals Community Project funds the purchase of meals from local restaurants, providing much-needed support to small businesses while feeding displaced and food-insecure New Yorkers.

Whether it’s distributing Thanksgiving turkeys, offering warm meals during the holidays, or partnering with other non-

“By supporting the NYC Hospitality Alliance Impact Foundation, we can nourish our neighbors, empower young talent, and foster diversity in one of the city’s most vital industries.” – Andrew Rigie

profits to amplify their efforts, this program ensures that no one is left behind. In times of disaster or hardship, restaurants have always been among the first to respond, cooking and serving meals to neighbors in need. This initiative formalizes and expands that critical role, allowing our industry to give back while staying economically viable.

The hospitality industry is one of the most diverse in New York City, employing people from every background and community. However, barriers to entry still exist, particularly for low-income and marginalized individuals. The Impact Foundation is breaking down those barriers by funding culinary school scholarships for young New Yorkers.

These scholarships empower aspiring chefs and restaurateurs to pursue their dreams without the burden of financial stress. By prioritizing students from BIPOC (Black, Indigenous, and People of Color) communities, we aim to build a hospitality industry that better reflects

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. Learn more at https:// www.thenycalliance.org/

the diversity of our city.

In addition to scholarships, the Foundation invests in education and training around diversity, equity, and inclusion. By fostering workplaces where everyone feels valued and has access to growth opportunities, we’re building an industry that thrives on mutual respect and collaboration.

The hospitality industry is currently facing an unprecedented labor shortage. According to recent surveys, 70% of restaurant operators struggle to find enough staff to meet demand, while turnover rates remain alarmingly high. This workforce crisis threatens the stability of our industry and the livelihoods of countless New Yorkers.

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NYC CITY COUNCIL CONSIDERS GROUNDBREAKING KIDS’ MEAL LEGISLATION

For families dining out in New York City, finding healthy meals on kids’ menus can feel like navigating a nutritional minefield. Burgers, fries, and sugary drinks dominate most options, leaving caregivers with few wholesome choices for their children. As the city grapples with rising rates of childhood obesity and related health issues, the New York City Council is considering legislation that would require restaurants offering kids’ meals to include at least two options meeting strict nutrition standards.

The proposal has sparked debate, particularly among restaurateurs who say meeting these requirements could be costly and logistically challenging. Adding healthier kids’ meals would require sourcing new ingredients, revamping menu designs, and training staff—all expenses that could strain smaller establishments. “Restaurants are already operating on thin margins, and introducing menu changes like this adds another layer of complexity,” said Sara Ribakove, campaign manager for the Center for Science in the Public Interest.

Beyond restaurants, the city’s health department would face increased oversight responsibilities, ensuring compliance across New York’s vast dining landscape. Critics worry this could lead to uneven enforcement or unintended consequences for businesses already under regulatory pressure.

While challenges loom,

visionary distributors led by The Chef’s Warehouse are helping chefs adapt by streamlining ingredient sourcing. By providing consistent access to quality products, they make it easier for kitchens to craft meals that satisfy both nutritional standards and customers’ tastes. “A chef’s reputation depends on delivering what diners want, and our role is to ensure they have the tools to do that seamlessly,” said a representative from the company. This reliability is critical as restaurants prepare for potential shifts in menu requirements.

The 2019 Healthy Happy Meals law, which mandated that healthy drinks like water and low-fat milk be default options for kids’ meals, laid the groundwork for the current proposal. Research since then has shown that changing defaults can positively influence consumer behavior, but critics argue progress has been slow. According to Ribakove, “The Healthy Happy Meals initiative demonstrated

“Restaurants are already operating on thin margins, and introducing menu changes like this adds another layer of complexity.” — Sara Ribakove

that these policies work, but they need stronger enforcement and broader scope to truly make an impact.”

Advocates for the new legislation include public health experts, parents, and community leaders. Bob Pezzolesi, co-convener of the Interfaith Public Health Network, emphasized the need for accessible, nutritious options for families. “New Yorkers want better options for their kids when dining out,” he said. “This policy is a logical next step in improving our children’s health.” Similarly, Ribakove pointed out that the proposal aligns with national trends: “Several jurisdictions in Maryland have implemented similar

standards, and it’s time for New York City to lead by example.”

As the legislation moves forward, testimony from public hearings will shape its final form. If passed, it would position New York City as a leader in nutritional policy for children’s meals. Restaurants would be given a transition period to adapt, and public health campaigns would promote the benefits of healthier dining options. For families like Elise Kohl Grant’s, who testified about her struggles finding affordable, nutritious meals for her two children, the policy could be a gamechanger. “Kids need diverse, healthy choices that expose them to new flavors and cultures,” she said. The next steps include further negotiations with industry stakeholders, finalizing enforcement guidelines, and building public awareness to ensure the policy’s success. As the city debates the balance between public health and business interests, one thing is clear: the demand for healthier kids’ meals isn’t going away. For New Yorkers, this legislation represents not just a step toward better dining options, but a broader investment in the health of the city’s youngest residents.

CLEANING

THE TRUE VALUE OF A PROFESSIONAL CLEANING STRATEGY: PREPARING FOR 2025

As we prepare to step into 2025, the challenges and expectations for restaurant and foodservice operators are higher than ever. Cleanliness is no longer just a matter of compliance; it’s a defining factor for your reputation, operational efficiency, and bottom line. Yet, the true value of a professional cleaning strategy often remains underestimated.

Why is that? Cleaning is such an integral part of daily operations that it’s easy to take it for granted. Many operators assume anyone can handle cleaning tasks, often assigning them to untrained in-house staff to save costs. But this approach overlooks the deeper impact of proper cleaning on customer satisfaction, health compliance, equipment longevity, and even team morale.

Over the years, I’ve worked with

countless operators to help them see cleaning not as a cost center but as a strategic investment. Let me walk you through how to create an effective cleaning strategy that encompasses every part of your restaurant—from the kitchen to the dining area, and yes, especially the bathrooms—while avoiding the hidden pitfalls that can hurt your business.

The kitchen is the heartbeat of any restaurant, but it’s also where cleaning challenges are most intense. From grease buildup to food debris, neglecting proper cleaning here can lead to equipment failure, pest problems, and even safety hazards.

Imagine the cost of repairing or replacing expensive kitchen equipment damaged by poor cleaning practices. Ovens with inconsistent heating, clogged fryers, or stovetops with residue buildup don’t just affect your food qual-

ity—they halt your operations. If your equipment goes down mid-shift, you’re not just losing revenue; you’re also eroding customer trust.

Professional cleaning services prevent these disasters by using precise protocols and specialized equipment. They don’t just clean surfaces; they tackle the hard-to-reach areas that can cause long-term damage, such as vent hoods, drains, and grease traps.

By investing in professional cleaning, you’re protecting your equipment, ensuring consistent performance, and avoiding costly downtime. When customers walk into your restaurant, the first thing they notice isn’t your food— it’s the environment. Cleanliness, or the lack thereof, is immediately apparent. Sticky floors, smudged glass doors, or food crumbs on table bases send a clear message: this business doesn’t care about the details.

Dining areas need to be pristine, not just presentable. Professional cleaning teams excel at addressing overlooked areas like air vents, baseboards, and banquettes. They ensure your establishment projects an inviting, polished image that sets the tone for the guest experience.

In today’s era of heightened social media scrutiny, cleanliness is more critical than ever. One photo of a dirty dining area shared online can damage your reputation irreparably. Professional cleaning services safeguard against these risks, providing consistency and reliability that your team may struggle to achieve in-house.

Let’s talk about bathrooms—the silent dealbreaker for many customers. A survey from the National Restaurant As-

Robert Rivadeneira is the co-founder and driving force behind York Building Services, Inc. (YBS), a two-time Inc. 5000 commercial cleaning company that has been providing highquality, professional building services to the New York Metropolitan Area for more than 25 years. Established in 1997 by Robert and his father, Alberto Rivadeneira, YBS specializes in creating safe, productive, and healthy environments for its clients, with a strong focus on the hospitality industry. Under Robert’s leadership, YBS has grown into a trusted partner for numerous businesses by offering tailored cleaning programs and services, including overnight cleaning programs, kitchen stewarding, finedetail and project cleaning, along with professionally trained cleaning personnel. Robert’s vision has always been to approach cleaning as an integral part of a company’s success, working closely with clients as an extension of their management teams. With a team of trained and certified professionals, YBS ensures high standards of cleanliness and safety, particularly in kitchens and restaurants. Robert’s dedication to excellence, combined with the leadership of his wife, Harmony Trujillo, has shaped the company’s values of service, leadership, relationships, and integrity. This family-owned business continues to thrive, making a lasting impact on New York City’s commercial cleaning industry.

sociation found that unclean restrooms are one of the top complaints among diners. Guests judge the cleanliness of your bathroom as a reflection of your kitchen and overall operations. Dirty bathrooms not only alienate customers but also pose significant health risks. Overflowing trash bins, clogged drains, or uncleaned surfaces are not just unpleasant—they’re unacceptable.

Professional cleaning teams go beyond the surface, addressing every detail from sanitizing fixtures to maintaining fresh-smelling spaces. They prevent small issues, like a malfunctioning soap dispenser, from spiraling into bigger

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LANDED OFFERS LIFELINE FOR RESTAURANT OPERATORS BATTLING STAFFING CHALLENGES

In today’s food service industry, navigating the effects of high inflation and an acute labor shortage has become a pressing challenge for restaurant and foodservice operators nationwide. Profitability, already squeezed by rising costs for food and supplies, has been further jeopardized by a highly competitive job market. Many operators are experiencing unfilled shifts, high turnover rates, and difficulties in finding candidates who are both qualified and a good fit for their brand. To bridge this gap, platforms like Landed are stepping up, using innovative solutions to streamline the hiring process and improve candidate quality, helping operators regain control over staffing issues and focus on service.

Vivian Wang, Landed’s President and Chief Operating Officer, has seen the evolution of the labor market first-

“Many frontline workers are Gen Z or Millennials, and 40% of new workers entering the U.S. workforce are Hispanic. Landed’s AI-driven text messaging system allows restaurant operators to engage candidates in multiple languages, which Wang sees as a critical factor in reducing hiring delays and dropout rates.” — Vivian Wang

hand. Growing up in Ohio to immigrant parents who worked restaurant jobs to make ends meet, she developed a strong connection to the hospitality industry early in life. “I saw the resilience and dedication of frontline workers like my parents,” she shared, reflecting on her journey. After studying public policy and finance at Princeton University, Wang went on to build her career in tech and business operations, helping drive growth in startups like Matterport, a virtual-tour company that went public. Her expe -

rience in high-growth tech companies gave her insight into creating scalable solutions—a background that became essential when she founded Landed with the goal of transforming hiring for frontline workers and the businesses that rely on them.

“The restaurant industry has faced high turnover and hiring challenges for years, but the pandemic exposed how crucial it is to streamline the hiring process,” Wang explained. “We saw the need for an intelligent hiring solution to help operators not only find candidates quickly but find the right ones.” Landed’s platform leverages generative AI to automate time-consuming hiring tasks like candidate screening, interview scheduling, and managing communication with candidates, freeing operators and managers from the burden of continuous recruiting.

Landed is particularly designed for frontline roles, where quality and quick turnaround are key. In addition to the platform’s primary function of connecting employers with qualified candidates, it also helps bridge communication gaps. Many frontline workers are Gen Z or Millennials, and 40% of new workers entering the U.S. workforce are Hispanic. Landed’s AI-driven text messaging system allows restaurant operators to engage candidates in

multiple languages, which Wang sees as a critical factor in reducing hiring delays and dropout rates. “Candidates expect immediate responses,” said Wang. “Gen Z, in particular, will often apply to a job and move on if they don’t hear back within hours. Landed’s system ensures no one gets left waiting, providing that instant connection.”

Additionally, Landed provides hiring managers with tools to identify and prioritize candidates based on custom attributes, such as experience level, availability, and other traits specific to the role. “Not every restaurant location is looking for the same type of hire,” said Wang. “We work with operators to develop screening criteria that reflect what matters most for each role and location, so they’re not spending time on candidates who don’t fit.”

High-volume hiring is a central challenge for restaurants, where turnover rates can exceed 150% annually. Managers are often responsible for sourcing and onboarding new employees alongside their regular duties, which can strain resources and create hiring backlogs. Landed’s AI tool automates initial steps in the hiring funnel, including applicant engagement, to help operators handle high volumes without added administrative pressure. This automation imcontinued on page 114

HUDDLES TO HOT PLATES: OHIO CHEF'S JOURNEY FROM THE GRIDIRON TO THE KITCHEN

For Chef Brett Fife of Lindey’s in Columbus, Ohio, the journey to becoming a celebrated culinary director wasn’t the conventional path of culinary school and apprenticeships. Instead, his career began on the football fields of rural Indiana, where teamwork, discipline, and perseverance shaped his early ambitions. “I thought I’d grow up to be a coach,” he recalled. “But life had other plans.”

Brett’s initial exposure to the culinary world was serendipitous. In high school, he took a home economics class to balance his football schedule. “It was supposed to be an easy class with my brother and some friends,” he said. “But I thrived. Cooking just clicked for me.” What started as a casual choice ignited a passion that would later define his career.

While playing football in college, Brett worked parttime in the student union kitchen, making pizzas and sandwiches. “I started to realize I kind of liked this cooking thing,” he laughed. After completing his bachelor’s degree, a culinary program in Columbus, Ohio— where his then-girlfriend (now wife) lived—became the natural next step.

After culinary school, Chef Brett immersed himself in the Columbus restaurant scene. His career took off in 2010 when he became the executive chef at Lindey’s, a landmark restaurant in the city’s historic German Village. “That was my first ‘big time’ job,” he

said. At Lindey’s, Brett developed his leadership style, blending creativity and operational prowess.

“As a younger chef, I put my head down, worked hard, and focused on providing for my family,” he explained. Over nearly a decade, Brett transformed Lindey’s, doubling its sales volume and expanding the culinary team from two to five chefs. Despite the restaurant’s success, Brett sought new challenges and eventually left to open a new concept in 2019.

The opportunity allowed him to stretch creatively, from designing the kitchen layout to curating the menu. “It was an amazing experience. I

“Whether on the gridiron or in the kitchen, trust, talent, and teamwork are how the game is won.” — Chef Brett Fife

wouldn’t trade it for the world,” he said. However, the pandemic forced him to reassess his priorities, and he eventually found his way back to Lindey’s in 2022.

Now as Culinary Director, Chef Brett oversees everything from menu development to operations. “Some chefs excel at creativity, and some excel at operations. I happen to fall somewhere in the middle, which has been key to my success,” he said. Brett credits much of Lindey’s continued growth to his talented team. “We’re all utility players, but we each have our strengths,” he explained. This collaborative approach allows the team to step in for one another seamlessly, whether to cover for personal commitments or adapt to challenges in the kitchen.

Chef Brett Fife

As a father of four, Brett values the work-life balance this culture provides. “Knowing I can take time off for family milestones or an anniversary trip without the business skipping a beat is priceless,” he said.

At Lindey’s, Chef Brett’s signature dishes reflect his philosophy of simplicity and excellence. Highlights include the Copper Kettle Parmesan Gnocchi, featuring creamy mascarpone, and the Herb-Crusted Lamb Chops

with smoked pepper fontina. “I like to let the ingredients shine,” he explained.

Brett partners with The Chef’s Warehouse to source the high-quality ingredients that define his dishes. “Their team ensures I can access the freshest products, whether it’s local produce, artisanal cheeses, or seafood,” he said. This partnership extends beyond ingredients, offering Brett the confidence to maintain consistency.

For Chef Brett, the parallels between football and the kitchen are clear. “Both require trust, talent, and a deep bench of utility players,” he said. At Lindey’s, this ethos drives his leadership and fosters an environment where both staff and patrons thrive.

As Lindey’s continues to set the standard for dining in Columbus, Brett remains focused on delivering exceptional experiences. “It’s about more than great food,” he said. “It’s about creating a space where people feel valued—whether they’re part of the team or sitting at the table.”

Chef Brett Fife’s journey from football fields to fine dining kitchens is a testament to resilience, teamwork, and passion. At Lindey’s, his leadership ensures that every dish tells a story of quality, care, and commitment, supported by trusted partners like The Chef’s Warehouse.

For Brett, the game is far from over—it’s just entering its next exciting chapter.

COOKING OIL MANAGEMENT SOLUTIONS

TOP PRIORITY IN ’25 FOR RESTAURATEURS FACING LABOR AND COST PRESSURES

Labor shortages and inflationary food costs have created significant challenges for restaurant and foodservice operators across the United States. With profit margins squeezed, operators are searching for ways to maintain efficiency and control overhead. The key to surviving this difficult climate is to focus on cost areas that can be controlled, and one of the biggest opportunities is in the management of cooking oil. By adopting innovative cooking oil solutions like those offered by Restaurant Technologies Inc. (RTI), restaurants can reduce labor, minimize waste, and ensure a safer working environment—all while improving profitability.

“Restaurant owners today are juggling a lot of challenges,” said Jeff Kiesel, President and Chief Operating Officer of Restaurant Technologies. “What we offer is a way to take one of those burdens off their plate by automating the entire oil management process.”

Effective cooking oil management goes beyond simply ensuring the oil is fresh. It involves considering how oil is delivered, filtered, stored, and disposed of, as well as the safety risks involved in handling hot oil. RTI’s Total Oil Management system provides a comprehensive solution that automates every step of the process, from delivery and filtration to recycling and disposal.

Traditional oil management often involves handling heavy containers of oil—both fresh and used— which can be labor-intensive and hazardous. RTI’s system replaces manual handling with bulk oil de-

livery and automatic disposal. Fresh oil is stored in a clean, proprietary tank that is connected directly to the fryer, while used oil is automatically pumped into a waste tank for disposal. “Lifting and carrying oil containers through a busy kitchen is not only inefficient but also dangerous,” Kiesel explained. “Our system automates that process, so employees don’t have to worry about burns or slips, which helps to create a safer kitchen.”

Regular oil filtration is essential to maintaining food quality and prolonging the life of cooking oil. RTI’s solution monitors oil usage and prompts staff when filtration is needed, ensuring oil stays in top condition.

“By automating the filtration reminders, we help operators get more life out of their oil without sacrificing quality,” Kiesel said. “This not only saves money but also ensures that customers are always served food cooked in clean, fresh oil.”

One of the most significant benefits of automated cooking oil solutions is the ability to track oil usage in real time. RTI’s system provides detailed reports that allow operators to monitor how much oil is used, helping them optimize their oil consumption.

“Operators can see exactly how much oil they’re using every day and compare that with the amount of food they’re frying,” said Kiesel. “We provide a metric called the food-tooil ratio, which helps restaurants understand how efficiently they’re using their oil and make adjustments if needed.”

Handling hot oil is one of the most dangerous tasks in a commercial kitchen. RTI’s Total Oil

Management eliminates many of the risks associated with manual oil handling, reducing the likelihood of burns, slips, and falls. In addition, the automated system helps kitchens comply with safety regulations and insurance requirements. “Safety is a top priority for any foodservice operator,” Kiesel noted. “Our system not only reduces the risk of injury but also helps operators lower their insurance premiums, which can be a significant cost-saving measure.”

In addition to improving safety and efficiency, RTI’s solutions also offer environmental benefits. The system ensures that used oil is collected and recycled, often converted into biodiesel or other sustainable fuels. This closed-loop process reduces waste and supports sustainability initiatives. “Green solutions are becoming more important across the foodservice industry,” Kiesel said. “Our system minimizes oil waste and contributes to a circular economy by repurposing used oil into green energy.”

Beyond oil management, Restaurant Technologies also offers AutoMist®, an automated hood and flue cleaning solution that eliminates the need for third-party cleaning services. Regular cleaning of hoods and flues is essential to preventing grease buildup, which poses a fire risk in commercial kitchens. AutoMist® continuously cleans these areas, reducing grease accumulation and improving fire safety.

“Managing hood cleaning is a constant worry for operators,” Kiesel explained.

“With AutoMist®, we’ve automated that process, so it’s one less thing for them to think about—and they no longer need to bring in an outside service to do it.”

The financial benefits of RTI’s solutions go beyond simply reducing oil waste. The system also helps restaurants cut down on labor costs. With automated oil management, employees spend less

time handling oil and cleaning fryers, freeing them up to focus on more customer-centric tasks.

“We’ve had customers report saving tens of labor hours every week,” Kiesel said. “That’s time that can be better spent on improving service, cooking, and other essential functions that drive customer satisfaction.”

RTI’s oil management solutions also reduce the likelihood of costly workplace accidents, which can lower workers’ compensation insurance premiums. Additionally, the automated system helps restaurants avoid costly emergency hood cleanings and fire hazards, further improving the bottom line.

For restaurant or foodservice operators looking to improve kitchen efficiency, safety, and sustainability, Restaurant Technologies offers a suite of automated solutions designed to take the chaos out of back-of-house operations. To learn more about RTI’s Total Oil Management or AutoMist® systems, operators and distributors can visit the company’s website or reach out directly to Jeff Kiesel. “Whether you’re looking to control costs, improve safety, or reduce environmental impact, we’re here to help,” Kiesel said. “Our goal is to provide a seamless solution that allows you to focus on running your business.”

To explore the full portfolio of solutions, visit Restaurant Technologies at www. rti-inc.com or contact them directly at customercare@rti-inc.com.

Jeff Kiesel

Restaurant Oil Rendering Tanks from RTI for Fresh & Used Cooking Oil

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

CHEF’S DEAL RESTAURANT EQUIPMENT RECEIVES 2024 FEDA GOLD AWARD FOR EXTRAORDINARY SERVICE

SCOOP learned that the Nashville, TN, based Chef’s Deal Restaurant Equipment is the recipient of the 2024 FEDA Gold Award for Extraordinary Service. The award is presented to a dealer member whose customer service program provides an extraordinary experience for operators, suppliers or dealers, and service representatives and has contributed to the company’s success. Foodservice Equipment Distributors Association (FEDA) is a national trade association that supports foodservice equipment and supplies distributors through advocacy, education, and service.

Jasmine Levent, Co-owner, stated, “As the owner of a woman business enterprise, I take great pride in

receiving this award for providing exceptional customer service to our customers and business partners. This award is the cultivation of the effort of our dedicated professionals at Chef’s Deal Restaurant Equipment.” Mike Levent, Co-owner, stated, “We are deeply honored to receive this award. This recognition is a testament to our team’s commitment, hard work, and dedication to provide our customers with the best service. At Chef’s Deal, we believe that extraordinary service is not just about meeting expectations but exceeding them! It’s about building strong relationships, understanding our customer’s unique needs, and being there to support them every step of the way. This award encourages us to continue our commitment to excellence and innovation in serving the foodservice industry.”

Chef’s Deal has engineers and an interior designer on their design layout team. They are familiar with local codes & regulations and are dedicated to work with clients advising on the best equipment, installation, product specifications, and usage to assist with their projects while helping to increase efficiency and production volume. They stay up to date on the latest trends and adapt them to suit the specific business needs of a project and provide cost- effective, high-quality equipment & solutions, and exceptional service at the best prices.

NEW YORK BASED ITSACHECKMATE CONTINUES TO BUILD VITAL LINK BETWEEN POS AND DELIVERY SERVICES FOR RESTAURATEURS

SCOOP knows that with the continuing expansion of delivery partners, there is a need for an upgrade in technology to bridge the gap between an eatery’s use of multiple delivery services and their POS. New York City based ItsaCheckmate continues to provide a solution and to fill that essential void.

“ItsaCheckmate makes the process of accepting orders from these ever-growing online ordering platforms and delivery services very efficient, allowing the restaurants to grow their revenue without increasing the cost of managing them,” said Vishal Agarwal, Founder and CEO of ItsaCheckmate. “Our company is not built on technology, but on customer

service. Restaurant operators and staff need to know that there is someone behind these automated solutions and we provide an always-on text/group chatbased support, which re-affirms their faith in this automated solution.”As the delivery game continues to heat up and major chains choose who to partner with, restaurants feel increasingly compelled to be present on several platforms, which can increase brand awareness and attract new customers. ItsaCheckmate has found that in many cases the expansion across multiple delivery platforms has led to a new set of challenges.

This also enables accurate inventory data and trend reports of order flow. Most importantly ItsaCheckmate ensures perfect reconciliation in accounting between your third party services. ItsaCheckmate enables order to be automatically confirmed and entered into a single POS system. They are then printed out on the same kitchen printer as the restaurant’s walk-in orders. Since its founding in 2016, ItsaCheckmate seamless integration of orders coming from various online ordering platforms has given the company a unique perspective. To learn more about ItsaCheckmate, visit their website.

THE WORLD’S 50 BEST BARS OF 2024 REVEALED

SCOOP discovered that the list of The World’s 50 Best Bars 2024 has been revealed following a live awards ceremony in Madrid. This year’s ranking spanned 28 destinations across the world crowning Handshake Speakeasy the first ever No.1 from Mexico.

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(L to R) Gary Simpson of ITW Food Equipment Group with Becky Jones, VP Operations, Chefs Deal Restaurant Equipment

The latest list had bars from every continent except Africa and Antarctica. London and New York City tied for the most awarded cities with four bars each on the list, and the U.K. and U.S. both finished with five bars each, also a tie for first. Mexico continued its rapid rise in the cocktail world by finishing tied with Italy with four bars in the top 50. There were 16 newcomers on the list. USA bars are: -14 - Double Chicken Please (NY), -15 - Overstory (NY), -27 - Superbueno (NY), -24 - Martiny’s (NY), -34 - Jewel of the South (New Orleans).

HOSHIZAKI AMERICA, INC.

LAUNCHES LOW

PROFILE REFRIGERATORS & FREEZERS

SCOOP has learned that Hoshizaki America, a leading manufacturer of commercial ice and refrigeration equipment, recently announced the launch of a new line of undercounter refrigerators and freezers engineered to enhance efficiency and adapt to the fast-evolving demands of professional kitchens. This launch highlights Hoshizaki’s unwavering focus on sustainable innovation, high standards of quality, and intuitive, user-centered functionality tailored to meet the unique needs of the culinary industry.

Your Height, Your Choice: Hoshizaki’s new Low Profile Refrigerators and Freezers are specifically engineered to fit under ADA-compliant counters while maintaining 1.5” of overhead clearance for proper ventilation to ensure optimal performance. They’re an ideal option for operators to meet ADA compliance while still using existing counters.

Unmatched Insulation and Energy Efficiency: Refrigerators feature Hoshizaki’s signature air flow movement that circulates cold air top to bottom to surround food with uniform cool temperatures. The refrigerator’s insulation, CFC-free, foamed-in-place polyurethane not only contributes to superior cooling and temperature maintenance but also significantly reduces energy usage.

Built to Last: Built to last, units feature stainlesssteel exterior and interior construction, while doors and drawers feature Hoshizaki’s exclusive “stepped” design to protect gasket seals for superior durability and resistance to the rigors of daily use.

With 28 Refrigerator and Freezer models, from one section to three section units, including glass door models and models with locks, Hoshizaki’s Low Profile units provide operators with a practical option for achieving ADA compliance, whether in new kitchen installations or adapting to current counter setups.

These units are proudly made in Georgia and comply with the Buy American Act. For availability and pricing, please contact your local distributor or find yours at hoshizakiamerica.com.

STRATAS FOODS TO ACQUIRE

AAK FOODSERVICE –

HILLSIDE, NJ, EXPANDING MANUFACTURING PRESENCE IN THE NORTHEAST

SCOOP heard that Stratas Foods, LLC, the leading supplier of fats, oils, mayonnaise, dressings and sauces to the Foodservice, Food Ingredients and Retail Private Label markets in North America has signed an agreement to acquire AAK Foodservice, Hillside, a New Jersey-based facility. This strategic acquisition is expected to close in the coming months subject to customary closing conditions. The addition of AAK Foodservice, Hillside aligns with Stratas Foods’ long-term growth objectives, particularly within the value-added oils, dressings, sauces, and mayonnaise (DSM) categories. The expansion from eight to nine manufacturing facilities across the U.S. would also support additional capacity across all product categories, enabling Stratas to continue driving growth and innovation. Upon completion of the transaction, employees of AAK Foodservice, Hillside will become part of the Stratas Foods team.

BARILLA LAUNCHES

BARILLA LOVE PASTA FOR PROFESSIONALS

SCOOP heard that Barilla for Professionals introduced their heart shaped rigatoni, a limited-edition pasta that captures the essence of their dedication to innovation. Made from the finest semolina for that classic al dente texture, Barilla Love is more than

pasta, it’s an innovation in dining, designed to enrich every menu. Now available to your distributor exclusively via DOT Foods.

CALANDRA’S PROVIDES EXCEPTIONAL ITALIAN CUISINE AND BAKERY PRODUCTS

SCOOP learned that the best fresh-baked Italian and French breads from Calandra’s Bakery are handmade daily from four all-natural ingredients. No preservatives. Made with love at Calandra’s Bakery and delivered straight to local markets like Gristede’s, D’Agostino’s, Key Foods, Morton Williams, ShopRite, Kings and more. Calandra’s: from our family to yours for over sixty years.

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VETERAN RESTAURANT CFO CHARLES JEMLEY OF DUTCH BROS COFFEE, STARBUCKS AND YUM! BRANDS JOINS TECH STARTUP LANDED’S ADVISORY BOARD

SCOOP learned that LANDED, the first end-to-end hiring solution for the restaurant and hospitality industries, announced that industry veteran Charles (“Charley”) Jemley has joined as a formal advisor. Jemley will work closely with the LANDED executive team to guide strategic growth as the company expands.

Jemley, who retired in May as the CFO of Dutch Bros Coffee, brings over three decades of experience in multinational retail and a wealth of C-level experience to the role. Known for his expertise with high growth businesses after long careers at both Yum! Brands and Starbucks, recently Charley played a pivotal role in Dutch Bros Coffee’s (NYSE: BROS) successful 2021 IPO and in its first years as a public company. His career is deeply rooted in global perspectives, having served as the CFO of Yum! Brands (NYSE: YUM) China and as the CFO of Starbucks (NASDAQ: SBUX) China business, and ultimately Starbucks’ overall International business. He currently serves as a Strategic Advisor to Dutch Bros Coffee, and as an independent director at both Four Corners Property Trust (NYSE: FCPT) and First Watch Restaurant Group (NASDAQ: FWRG), where he chairs the Audit Committee for both companies.

Vivian Wang, Founder and CEO of LANDED, said, “I’m thrilled to welcome Charley to LANDED’s advisory board. His extensive industry expertise will be instrumental in shaping our strategic direction and enhancing the value we deliver to our customers. His passion for supporting frontline workers deeply aligns with my vision for LANDED, and I look forward to the impact this partnership will have on our mission. With Charley on board, exponential growth is an inevitability.”

“From my first conversations with Vivian, learning about her vision for Landed, I felt an immediate connection to the passion LANDED has for providing 360° livelihood support to frontline workers. Vivian has a clear

vision for how LANDED can make the partnership between employees and employers more effective and nothing will stop her from making that a reality. Having spent the past many decades in the restaurant business, I have seen firsthand how far too often it is the case that frontline workers are not provided the tools necessary to achieve their personal and financial goals. LANDED provides a foundation for these individuals to take charge of their lives and I felt compelled to get involved,” said Jemley. “At the core of every retail business is its ability to find and retain the right talent, and I firmly believe that LANDED is the key to hiring more effectively and more efficiently. The support that LANDED provides operators is an asset to any business, and LANDED is revolutionizing the relationship between employers and employees from start to finish. I am excited to be on this journey with Vivian and the LANDED team, and I know we’re going to take the industry by storm.”

LANDED’s hiring solution saves managers time and money by leveraging advanced generative AI to automate routine tasks. After signing up for the LANDED employer platform, hiring managers can customize their job searches by role, headcount, pay rate, and location. Using a proprietary intelligent matching algorithm, LANDED sources and matches top-quality candidates for each position. This automation allows managers to focus on what they love about their jobs instead of manually sourcing, vetting, engaging, and scheduling interviews for hundreds of candidates.

With a long-term goal of providing holistic support for hourly workers, job seekers can also use the LANDED platform to find positions that best meet their needs. The LANDED candidate profile, which includes details on work experience, location, and shift availability, helps applicants connect with jobs that fit them well. LANDED is also developing new services to support financial wellness for frontline workers, including fair and transparent financial products.

vendor for high volume hiring industries.

SUBMISSIONS INVITED FOR NACH WAXMAN PRIZE FOR FOOD AND DRINK SCHOLARSHIP

SCOOP learned that the Kitchen Arts & Letters and the Waxman family invite submissions of books published in 2024 for the Nach Waxman Prize for Food and Drink Scholarship. The prize carries an award of $5,500 and recognizes a book for the general public that explores issues in culinary and beverage history, anthropology, sociology, linguistics, geography, and related fields. The Prize will be given in May, 2025, with a shortlist revealed in April. Entries must have been published in the United States, in English, for the first time during the year in question.

Publishers and authors are invited to send a notice of intention to enter to waxmanprize@kitchenartsandletters.com to receive full instructions on submitting books. Publishers may choose to enter up to three of their books each year; authors may enter one of their own books. There is no fee to enter. Entry emails must be sent by December 10, 2024 and books must be shipped by December 16, 2024. Complete rules for the Prize can be found at https:// www.kitchenartsandletters.com/pages/the-nachwaxman-prize

CORNERSTONE RESTAURANT GROUP APPOINTS ANALISA

TERENZIO AS SENIOR DIRECTOR OF SALES AND MARKETING

Over the past two years, LANDED has attracted over 1.7 million frontline workers and hundreds of top employers to its platform, including Erewhon, KFC, Five Guys, Another Broken Egg Cafe, and Tao Group Hospitality. Quickly cementing their status as a celebrated hiring partner, LANDED was the recipient of Inc.’s 2024 Power Partner Award, MURTEC’s 2023 Technology Alley award, and was featured in Gartner’s 2024 Hype Cycle for Talent Acquisition Report as a recommended

SCOOP heard that Cornerstone Restaurant Group (CRG) announced the appointment of Analisa Terenzio as its new Senior Director of Sales and Marketing. With a distinguished career in hospitality, Analisa brings a wealth of experience in sales, marketing, and brand development to her new role, where she will drive CRG’s growth and brand evolution while aligning with the company’s core values.

“A strong sales and marketing leader is essential to our continued success and growth, and Analisa’s track record speaks for itself,” said Joshua Zadikoff, CEO of CRG. “Her expertise in brand-building and market expansion, combined with her dedication to hospitality and commitment to community, aligns

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Charles Jemley

perfectly with our H.A.P.P.I. values. We’re excited to see how her leadership will elevate how we connect with our guests and embody heartfelt hospitality across our portfolio.”

A DePaul University alumna with a degree in Public Relations and Advertising, Analisa’s career began with a passion for food and branding. She launched her career at Protein Bar, where her strategic vision contributed to the brand’s expansion from a single location to over 20 locations nationwide. During her five-year tenure, she developed a robust social media strategy, implemented a successful loyalty program, and facilitated Protein Bar’s entrance into new markets.

Building on this success, Analisa joined Roti Modern Mediterranean as the Head of Marketing, where she led the brand’s restructuring efforts and supervised the opening of 20 new restaurant locations across the U.S. Her expertise in brand-building and market entry propelled Roti into new regions and expanded its customer reach.

After two years of exploring the world of freelance marketing, she returned to the restaurant industry as Director of Marketing at Atomic Hospitality, where she led a dynamic in-house team to drive brand growth and digital engagement across seven distinct full-service restaurant and event venue concepts.

Joining CRG in September 2024, Analisa is excited to collaborate with the team through a shared vision for growth and innovation. Her commitment to excellence and strategic mindset are set to enhance CRG’s presence in the industry.

BLUEAIR ADDS

NEW AND IMPROVED SHOWCASE DOORS

TO IN-HOUSE FACTORY

SCOOP has heard that Blue Air by BLUENIX is pleased to announce the newest addition to their family of products. Prior to current day, these new glass doors were made in another factory.

Today, Blue Air has made significant improvements to the basic design and are now offering this new product as assembled in their own factory in S. Korea.  Please enjoy their new Merchandiser offering! Visit https:// blueairinc.com/ for more information.

POLLY-O BRINGS ICONIC CHEESE TO NEW YORK STREETS WITH VIBRANT BUS ADS

SCOOP has learned that Polly-O, the beloved brand known for its rich, creamy ricotta, string cheese and other premium cheese products, is taking its iconic image to the streets of New York City with a fresh, eye-catching advertising campaign. Starting November 4th, vibrant Polly-O images featuring their signature ricotta, string and mozzarella cheese will be showcased on a bus throughout three New York boroughs, bringing a dash of flavor and fun to the city's busy streets.

The new campaign, which is set to run through the holidays, celebrates Polly-O’s commitment to quality and taste while also engaging with New Yorkers in

a creative and visible way. With large, bold imagery of Polly-O cheese, the ads will capture the attention of commuters and pedestrians alike, inviting them to explore the brand's wide range of delicious products, including its classic mozzarella, ricotta, and string cheese.

“We’re excited to bring Polly-O’s timeless flavors to life in such a dynamic and visible way,” said Tim Cronin, General Manager. “New York is the heart of our brand, and with this campaign, we hope to remind people of the joy and versatility that Polly-O cheese can bring to any meal.”

In addition to the bus wraps, the campaign will include a social media element, promoting Polly-O’s new Impastata Ricotta, the latest and most innovative addition to the Polly-O Ricotta offerings.

The Polly-O bus ads will be rolling through key neighborhoods in Manhattan, Brooklyn and The Bronx, reaching millions of New Yorkers and tourists alike.

With a rich legacy of producing high-quality cheeses, Polly-O has been a staple in kitchens across the country for over 125 years. From creamy ricotta to fresh mozzarella, Polly-O continues to be a favorite among families, chefs, and food enthusiasts alike.

SEALED WITH EXCELLENCE: INLINE PLASTICS' SAFE-TCHEF® VIDEO SECURES PLATINUM

DOTCOMM AWARD

SCOOP has learned that Inline Plastics recently announce that its Safe-T-Chef video has won the prestigious Platinum DotComm Award. This accolade, presented in partnership with Levitate Media, honors outstanding achievement in digital communication and underscores the successful collaboration between the two companies.

The Safe-T-Chef video was acclaimed for its exceptional quality, creativity, and impactful mes -

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Analisa Terenzio

saging. It effectively showcases Inline Plastics' new Safe-T-Chef product line—microwaveable packaging designed to secure hot food throughout shelf display, delivery, and preparation, offering enhanced convenience and safety for both consumers and foodservice professionals.

“This award is a testament to the stellar work of our team and our partners at Levitate Media,” said Carrie Cline, Senior Brand Manager at Inline Plastics. “It highlights our commitment to innovation and food safety through our Safe-T-Chef line.”

Check out the Safe-T-Chef® video and products visit InlinePlastics.com/hot.

RATIONAL USA PROMOTES MARIANA URTI TO SALES DIRECTOR

SCOOP has learned that RATIONAL USA, the leading manufacturer of intelligent cooking equipment for commercial foodservice, recently announced that Mariana Urti has been promoted to Sales Director for the Southeast region.

Mariana has been working for RATIONAL Mexico since 2018, first as Sales Director and then Vice President of Sales. In that time, she strengthened partnerships within the dealer community, grew both the street and key accounts businesses, and achieved sustainable double-digit growth.

Prior to RATIONAL, Mariana led sales operations in the IT, food service, and hotel industries. She has a degree in Economics from Universidad de la República (Uruguay) and a diploma in Cultural Management. She will report to Ryan Elsen, Vice President of Street Sales. “We are pleased to announce the promotion of Mariana to the position of Sales Director for the Southeast Region at RATIONAL USA,” said Elsen. “Mariana’s exceptional sales leadership skills, coupled with her remarkable ability to cultivate strong relationships and achieve outstanding results make her an invaluable asset to our team.

About RATIONAL: The RATIONAL Group is the

world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs more than 2,600 people worldwide. RATIONAL is listed on the Prime Standard of the German Stock Exchange and is included in the SDAX. To learn more about RATIONAL products and services, attend a RATIONAL Live event to see how we help commercial kitchen operators do more with less space, waste, energy, cost, and stress.

CHEF AND RESTAURANT NEWS

BROOKLYN, NY:

Field Guide, the modern American debut restaurant from Chef Tim Meyers, previously of Eleven Madison Park, Blanca, Roberta’s and former Corporate Executive chef for John Fraser concepts, opened in Williamsburg. Inspired by the flavors of Central New York, Field Guide pays homage to Tim’s childhood reverie and pulls inspiration from the sights, sounds and flavors of the outdoors, reframing the traditional farm-to-table concept for the modern palate. The menu is complemented by an extensive wine program led by Partner and Wine Director Mackenzie Khosla, previously of Pasquale Jones, Bar Boulud, Marta. The 60-seat dining room is designed by female-founded design firm Mammoth and features a striking 17-foot photo mural behind the bar created by Chef Tim himself.

- Gus and Marty’s, the new Greek-American restaurant from husband and wife team Sarah Schneider and Demetri Makoulis, owners of New York breakfast staple Egg Shop, opened in Williamsburg. They worked closely with culinary consultant Chef Kenny Cuomo, formerly

of Per Se, Blue Hill Farm, and Del Posto, to conceptualize a menu that celebrates traditional Greek cuisine and dishes through a first-generation Greek-American and New York native’s nuanced perspective. The kitchen will be led by Chef Peter Lipson, who previously worked under renowned chef Alex Stupak. Designed by Sarah Carpenter Studio, the restaurant’s decor is a nod to Greek culture and family nostalgia, with classic Greek tiled patterns and handmade busts by Beau Rush of the titular Gus and Marty. Vintage artwork from the 1970s and family photos adorn the walls to create an elevated, lively neighborhood space where friends and family can come together.

- Pasta Night, a new ”fine-casual” pasta-centric restaurant from James Beard Award-nominated restaurateur, pastry chef, and cookbook author Renato Poliafito opened in Prospect Heights. Renato – who also owns Brooklyn’s beloved daytime café and neighborhood bakery Ciao, Gloria, located right across the street – was inspired to start Pasta Night after the monthly pasta nights that were held briefly at Ciao pre-pandemic. The restaurant is a modern take on the Italian trattoria, offering a menu of beloved pasta classics with contemporary twists, seasonal appetizers, and a small selection of entrees, a variety of Italian pastries, and desserts including a rotating gelato selection from Brooklyn-based gelateria Biddrina Gelato. Pasta Night also offers an aperitivo hour, which will feature Italian beers and wines, low ABV cocktails, and mocktails, with additional cocktails to come in the near future. Designed by Studio Parallel, the restaurant is inspired by both the charming, rustic Sicilian countryside and the artwork and energy of 1980s Italy.

MANHATTAN:

Carta, a new Mediterranean-inspired wine bar in the heart of the West Village, is officially open. From a trio of friends and industry veterans, Carta embodies their vision of a long desired “third place,” a warm, welcoming gathering place outside of the home and workplace for New Yorkers of all walks of life. The global wine program from Wine Director Rebecca Powelson emphasizes wines from family owned producers, and compliments the tapas menu from Chef George Guzman. With windows that face the liveliness of the West Village, Carta also offers a marketplace showcasing handpicked Mediterranean products that align with the team’s culinary philosophy.

- Twin Tails - the new restaurant from beloved New York City hospitality group Quality Branded in Midtown Manhattan. Chad Brown, previously of Del Posto, is the Executive Chef joining Chef/Partner Craig Koketsu in

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Mariana Urti

the kitchen. The menu celebrates the flavors, ingredients, and techniques found throughout Southeast Asia with strong influences from Thailand and Vietnam and nods to Cambodia and Laos. Beverage Director Bryan Schneider offers innovative cocktails. Designed by AvroKo, the 140-seat restaurant is influenced by retrofuturistic design reminiscent of iconic NYC restaurants in the 1980s with mirror-paneled walls, floor to ceiling windows with expansive Central Park views, and amber glass chandeliers that emit dim ambient lighting throughout the space.

- Stephen Starr and his restaurant group have opened a library-themed restaurant on the fourth floor of the Louis Vuitton midtown location. Le Cafe Louis Vuitton, is stocked with over 600 books and offers a menu they’re calling “luxury snacking.” Chef Christophe Bellanca, of Essential by Christophe, oversees the savory dishes. Pastries come from Mary George, former head of pastry at Daniel. The cafe is in collaboration with Louis Vuitton’s consulting chefs, Arnaud Donckele (who runs two three-star Michelin restaurants in France) and pastry chef Maxime Frédéric, who will feature a chocolate shop, Chocolat Maxime Frédéric, his first in the U.S.

- La Tête d’Or, the New York-French Steakhouse concept that is Chef Daniel Boulud’s first steakhouse in partnership with SL Green, the developer of One Madison has opened in a majestic setting featuring design by David Rockwell. Named in tribute to the stately park in his hometown of Lyon, La Tête d’Or aptly bridges the two homes of Boulud: New York and France.

PHILADELPHIA, PA:

Chef Sylva Senat is the new Executive Chef at Sofitel Philadelphia at Rittenhouse Square, Rittenhouse Square. A two-time James Beard nominee and Top Chef Season 14 contestant, Chef Sylva has a remarkable background, having worked at iconic spots like Aquavit, Buddakan, Jean-Georges at Trump Hotel, and The Sign of the Dove. His journey also includes culinary adventures from Puerto Rico to France, where he honed his skills at the Institute Paul Bocuse.

WASHINGTON, DC:

JINYA Ramen Bar, founded by influential restaurant CEO Tomo Takahashi, is doubling down on the DMV with a brand new location in Washington DC’s vibrant Union Market district and a Georgetown location on the way soon. JINYA Union Market’s two-story, 5,167 sqft restaurant marks the seventh JINYA in the DC Metro Area and is part of an ambitious growth plan that aims to expand up to 25 locations throughout the DMV in the future. JINYA’s culinary program is led by Executive Chef Kazuya Takebe, and focuses on bringing the rich, savory

flavors of Japan to the U.S. The restaurant offers guests a unique dining and drinking experience featuring six signature slow-simmered broths and handmade noodles, and the new location will feature beloved dishes like Tonkotsu Ramen, Spicy Chicken Ramen, alongside a selection of toppings, craft cocktails, and small plates inspired by Japanese cuisine. JINYA’s focus on kaizen – the Japanese practice of continuous improvement –means its guests will always experience the best ramen out there.

CORAL GABLES, FL:

Chef Michael White opens Mika this month featuring a coastal Mediterranean menu and a 1,700-bottle wine cellar. White teamed up with partners Alex Pirez, founder of the luxury design-development firm Mocca Group and a restaurant investor responsible for Major Food Group’s Miami expansion, and Matt Safchik, a seasoned food and beverage operator from Miami.

SALT LAKE CITY, UT:

Kimpton Hotel Monaco Salt Lake City recently appointed Executive Chef JV Hernandez and Food & Beverage Director Josh Bolden to helm the evolution of its two onsite F&B outlets, Bambara and The Vault. Both have over 15 years of industry experience, and Chef JV in particular brings a diverse background rooted in American cuisine with European and Japanese influences as well as personal touches inspired by his childhood with a fine dining twist. Josh has earned a WSET’s Level 2 Award in Wines and Level 2 CMS Sommelier certification, he is excited to apply his hands-on, guest-first approach to grow the hotel’s F&B program.

CHARLESTON, SC:

Legami, the new contemporary Italian restaurant from Washington Street Hospitality, the team behind Pasta Beach and Mr. R. Fusion in Newport, RI, opened in Charleston. The menu from Executive Chef Andrea Congiusta, who has worked in several Michelin starred restaurants throughout Italy and is the group chef of Washington Street Hospitality, includes shareable dishes and housemade pastas inspired by the team’s collective upbringings in Torino and Rome, alongside a playful cocktail menu and Italian leaning wine program. The expansive, bi-level space, designed by owner Tyler Ropolo, is inspired by the history and beauty of his family’s hometown of Torino and the timeless charm of Charleston, with multiple spaces for dining indoors as well as an expansive patio and terrace.

MINNEAPOLIS, MN:

Jester Concepts Owner Brent Frederick announced

the acquisition of Rustica Bakery & Cafe, an awardwinning artisan bakery and coffee shop. This acquisition includes Rustica’s Minneapolis and Edina locations and its wholesale business. Jester Concepts is committed to maintaining Rustica’s brand and standards, assuring Rustica’s loyal patrons there are no plans for significant changes to its operations, culture, or identity. Jester plans to further grow Rustica’s wholesale business and is taking inquiries from those seeking exceptional bread and pastries. Additional plans include expanding breakfast and lunch offerings at the Minneapolis and Edina cafe locations with savory items. Jester has already started integrating Rustica’s baked goods into its existing restaurants, including Butcher & the Boar, P.S. Steak, Borough, Parlour and Starling.

--Hewing Hotel’s new Chef de Cuisine is James Beard Nominated Erik Skaar. Joining the team in his first position since Vann, Skaar’s knowledge of Scandinavian cuisine and deep understanding of local sourcing make him a great fit to join the hotel and Tullibee. Marque Collins will remain on staff and has been promoted to Director of Food & Beverage Operations, overseeing all aspects of food & beverage for the hotel.

LAUNCH CLOUDKITCHENS INCUBATOR NOW OPEN FOR APPLICATIONS

SCOOP asks: Are you a chef looking to start a ghost kitchen? If so, applications are open for cohort 2 of LAUNCH CloudKitchens Incubator (LiCK), a 14-weekprogram for chefs and entrepreneurs to start, build, and scale a food business. LiCK, run by LAUNCH and CloudKitchens, provides mentorship on kitchen economics, business operations, digital marketing, sales, branding, and fundraising.

We accept up to ten chef-entrepreneurs per class. We are looking for: Food entrepreneurs who want to expand in the ghost kitchen space; Successful tech entrepreneurs interested in the food/ghost kitchen space; Entrepreneurs or chefs looking for a co-founder.

You don’t need an existing business to apply -- just a great idea! Application and FAQ: https://ck.launch.co/ About LAUNCH: LAUNCH is an early-stage investment firm founded by Jason Calacanis. Through the LAUNCH Accelerator, LAUNCH Fund, Syndicate, and LAUNCH CloudKitchens Incubator, LAUNCH invests millions of dollars in 100 startups annually. The company also hosts free events, podcasts, books, and research products for founders and investors.

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SOURIAS SEEKS TO TRANSFORM CENTER CITY DINING SCENE WITH MONA DEBUT IN PHILLY

When a gifted and creative nightlife operator is given the blank canvas of a former furniture store, the result can be a truly unparalleled dining and hospitality experience. The expansive size and open layout of such a space invite innovative design, offering endless possibilities for creating an immersive environment. Imagine multiple interconnected rooms, each with its own theme and ambiance, allowing guests to journey through a variety of moods and settings in a single evening.

This is exactly what happened earlier this month in Center City, Philadelphia, when Teddy Sourias and his Craft Concepts team debuted their new Mona Restaurant. Transforming a former furniture store, they reimagined the space into a multi-dimensional dining and nightlife destination. Mona blends art, cuisine, and social connection seamlessly, offering a bold new experience that sets a high bar for the city’s hospitality scene.

The sprawling venue boasts a main dining area that doubles as a vibrant social hub, alongside intimate lounges, hidden cocktail bars, and even private spaces for exclusive gatherings.

Sourias and his team used the high ceilings and open floor plan to incorporate stunning design elements and dynamic lighting. The menu, just as inspired, features innovative dishes paired with a cutting-edge cocktail program, making Mona a true testament to creative vision in hospitality.

This month, the vibrant dining landscape of Philadelphia welcomes Mona, the latest venture by veteran hospitality exec Teddy Sourias. Located on Chestnut Street, the multilevel Mediterranean restaurant signifies a major evolution for Sourias, whose

“We see Mona as more than a restaurant; it’s a destination and we want our guests to make an evening out of it.” — Teddy Sourias

journey from bar operator to culinary innovator is redefining Center City.

Mona’s debut is a deeply personal milestone for Sourias, blending his Greek heritage with a sophisticated dining concept aimed at the city’s upwardly mobile professionals. The restaurant represents not just a fresh addition to his Craft Concepts Group portfolio but also a bold statement about the future of urban hospitality.

Sourias has spent the past two decades shaping Philadelphia’s nightlife. Starting with Finn McCool’s Ale House, which he opened with his father Peter, Sourias expanded his reach with hotspots like Tradesman’s, U-Bahn, BRU Craft & Wurst, and Uptown Beer Garden. Along the way, his venues became cornerstones of Center City’s social life, drawing crowds with their creative themes and highenergy atmospheres.

But at 43, Sourias is pivoting to align with a new chapter in his own life. “I wanted to create something more mature,” he explains. With Mona, he’s trading in the late-night revelry for an elevated experience that invites guests to linger over fine food, inventive cocktails, and an ambiance designed to inspire.

The transformation of the former Luxe Home Philadelphia furniture store into Mona began in 2021 under the guidance of designer Vanessa Deleon and was completed by architect Oscar Soto in 2023. The result is a stunning, multilevel space that com -

bines opulence with warmth. The 150seat ground-floor dining room exudes modern Mediterranean charm, featuring a 24-seat bar, chandeliers, and dramatic floor-to-ceiling olive trees. Textiles inspired by European design line the floors, while vibrant floral arrangements inject a pop of color.

A low-lit basement lounge offers a more intimate vibe, perfect for afterdinner cocktails or private events. Future plans for the upper-level rooftop promise a dynamic outdoor experience, rounding out the venue’s appeal. “We see Mona as more than a restaurant; it’s a destination and we want our guests to make an evening out of it,” the nightclub impresario noted, referencing the dining room’s proximity to a stylish bar and plans to expand into live entertainment.

Mona’s culinary offerings are as carefully crafted as its design. Dubbed “néos-Mediterranean” by Sourias, the menu is a modern take on traditional Greek flavors, with innovative dishes that reflect his family’s heritage. Start with the “A Little of Everything” platter, featuring a selection of housemade dips like creamy tzatziki, smoky eggplant, and vibrant beet hummus. Small plates like gyro dumplings and charred octopus showcase creative flair, while kebabs offer a nod to street-food classics.

Among the entrées, highlights include the herb-crusted lamb chops—succulent and perfectly seasoned—and fresh pastas like lobster

pappardelle and shrimp orecchiette. For a sweet finish, the dessert menu boasts Mediterranean-inspired treats paired with Greek coffee.The beverage program is equally compelling, with cocktails that push the boundaries of traditional mixology. Signature drinks include the Olympian Lemondrop, featuring Metaxa ouzo and olive oil drops, and a house martini crafted with dill-infused Glendalough gin and homemade brine. A robust wine list focuses on Mediterranean varietals, complementing the cuisine.

For Sourias, Mona represents a natural progression. As his own lifestyle has shifted—he now lives in the suburbs with his wife and three sons—he has sought to create spaces that resonate with his current stage of life. His foray into high-end dining comes at a time when Center City is seeing an increasing demand for upscale, experiential venues. This shift also aligns with his ambitions for Craft Concepts Group. Beyond Mona, Sourias has plans for a Japanese-inspired restaurant near 1515 Market Street, signaling his commitment to broadening his culinary portfolio. Together, these ventures reflect his deepening investment in Center City as both a business leader and cultural contributor.

As Mona opens its doors, it’s clear that Teddy Sourias has moved beyond his origins as a nightlife impresario. With its exquisite design, inventive menu, and ambitious vision, Mona is poised to become a landmark in Philadelphia’s dining scene. For Sourias, it’s about more than success—it’s about creating spaces that bring people together, honor tradition, and showcase the best of what Center City has to offer. Mona is just the beginning of this new chapter, and Philadelphia is ready to savor every moment.

GOV. MURPHY SIGNS LEGISLATION TO MOVE NJ’S OUTDOOR DINING REVOLUTION FROM TEMPORARY TO TIMELESS

When COVID-19 shuttered indoor dining in 2020, outdoor dining became a critical survival tool for New Jersey restaurants. Tents, canopies, and makeshift patios sprouted across the state, enabling restaurants to serve customers safely during a time of strict public health mandates. These temporary measures brought new life to local economies, offering diners a reprieve from isolation and keeping businesses afloat. But as the pandemic receded, the outdoor dining experiment revealed its doubleedged nature.

For some, it’s an enduring feature of New Jersey’s vibrant culinary landscape. For others, the proliferation of outdoor setups has become an eyesore, exacerbating traffic, noise, and neighborhood conflicts. Now, as Governor Phil Murphy signed new legislation last month making outdoor dining expansions permanent, New Jersey seeks to balance these competing interests with updated laws and regulations.

In February 2021, New Jersey enacted temporary outdoor dining rules as part of its emergency pandemic response. These measures allowed restaurants, bars, and breweries to expand their premises onto sidewalks, parking lots, and streets. Governor Murphy lauded the program’s success, saying, “Outdoor dining has proven to be an incredibly successful venture over the past four years, benefiting business owners and patrons alike.”

The program wasn’t just a lifeline for the food and beverage industry; it also helped revive downtowns that were otherwise hollowed out by the pandemic. According to Scott Wells, a board mem-

"Outdoor dining was a lifeline during the pandemic, but now, we must ensure it works for everyone—businesses and communities alike."

— Senator Paul A. Sarlo

ber of the Brewers Guild of New Jersey, “Outdoor seating options became an essential part of creating safe, welcoming spaces for patrons. It’s a model that still resonates with customers today.”

However, what was initially viewed as a creative solution to an unprecedented crisis began to show its cracks once pandemic restrictions eased. As cities and towns returned to a semblance of normalcy, the long-term viability of outdoor dining became a contentious issue. While diners enjoyed al fresco meals, some residents and local officials grew concerned about its downsides. Makeshift dining setups often congested sidewalks, displaced parking, and brought noise into residential neighborhoods.

“Outdoor dining is a double-edged sword,” said Senator Paul A. Sarlo, who also serves as mayor of Wood-Ridge. “It revitalized our local economies when we needed it most, but now we must address the unintended consequences that affect the quality of life for our residents.” Municipalities began pushing back, with some enforcing stricter zoning rules and higher fees for outdoor dining permits. Business owners, already grappling with rising costs, expressed frustration. "You want to create a lively space for diners, but the regulations are becoming a challenge to manage," said one restaurant operator in Jersey City.

Recognizing the growing debate,

New Jersey lawmakers sought to strike a balance with new statewide legislation. Under the new law signed by Governor Murphy, restaurants can convert their temporary outdoor dining permits into permanent ones. These permits, which are renewable annually, allow establishments to maintain their outdoor setups but also require compliance with local health and safety regulations. “This legislation reflects what New Jersey residents and businesses have told us: they want more vibrant dining options that don’t come at the expense of their communities,” said Assemblywoman Mitchelle Drulis. The law establishes clearer parameters for outdoor dining, including guidelines for structural safety, hours of operation, and waste management. It also empowers municipalities to oversee the implementation of these rules to ensure harmony between businesses and residents.

The response to the new regulations has been mixed. Craft breweries and restaurants with ample outdoor space have welcomed the changes, seeing them as a way to sustain growth. Scott Wells noted, “In our industry, offering outdoor seating is not just about capacity—it’s about meeting customer expectations for a dynamic, enjoyable experience.”

Conversely, smaller establishments in dense urban areas are finding the new requirements harder to meet. “Not every restaurant has the space or

resources to comply with these regulations,” said one owner in Hoboken. “We need flexibility, not a one-size-fits-all solution.”

For restaurant and bar owners eager to continue offering outdoor dining, the process to obtain a permanent permit is now clearer. Applications can be submitted through the New Jersey Division of Alcoholic Beverage Control (ABC). Business owners must provide detailed plans for their outdoor setups, including diagrams, safety measures, and proof of compliance with local ordinances.

Local governments play a pivotal role in the approval process. Municipalities review applications to ensure setups align with zoning laws and community standards before permits are issued. Permits must be renewed annually, giving cities and towns the opportunity to reassess their impact. “This is about giving businesses a pathway to thrive while respecting the needs of their neighbors,” said Senator Sarlo.

As New Jersey cements outdoor dining into its cultural and economic fabric, the challenge remains to balance its benefits with its drawbacks. For Governor Murphy, the effort is worth it. “We’ve seen how outdoor dining has transformed our communities, bringing people together and driving economic activity,” he said. While the road ahead may be bumpy, the new regulations aim to preserve what worked during the pandemic while addressing the growing pains of its aftermath. As the state looks to the future, outdoor dining stands as a testament to resilience, adaptation, and the evolving relationship between businesses and their communities.

Kids and Chef Jamie Culliton from the Nonna Slice House in Safety Harbor, FL; Social media influencer and Michelintrained Chef Alex Trim; Kareen “Chef Coco” Linton; and ACF Chef Kurt Kwiatkowski. The Culinary Innovation Theater was sponsored by Halpern’s Steak and Seafood and Gordon Food Service.

In partnership with the American Culinary Federation (ACF) Central Florida Chapter, three new ACF-sanctioned, live-action competitions were held. ACF judges included current ACF President Rene Marquis, CEC, CCE, CCA, AAC (pictured right); Past ACF Presidents Reimund Pitz, CEC, CCE, AAC, HOF (pictured left) and Keith Keogh, CEC, AAC and apprentice judge Tim Recher, CEC, AAC.

The competitions included:

The Rapid-Fire Market Basket Competition winner was Michael Clemons, Chef Secret, Sunrise, FL who prepared pan seared Red Snapper with eggplant puree.

The Mystery Basket Fruit & Vegetable Carving winner was Maria Yolanda Diaz from Mayodi's Fruit Carvings and Displays (pictured center)

The Cake Decorating Competition winner was Nicole Zimmerman of Dark Delights Confections.

The 3rd Annual Galbani Professionale Pizza Cup Competition was a high-

LANDED

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proves metrics that are critical for operators: candidates scheduled for interviews show up at higher rates, and interview-to-hire ratios improve due to targeted pre-screening.

“Many of the brands we work with, such as Five Guys and Jimmy John’s, need to hire at scale while keeping costs low,” said Wang. “With Landed, they’re saving hours of work each week by letting the system handle communication and filtering tasks, which lets managers focus on providing a great customer experience.” Landed also uses AI to assist managers by communicating key job attributes and benefits to candidates early in the process, which improves retention and alignment. This ensures that

lighted featured at the Pizza Tomorrow Summit. The competition featured over 50 competitors and $15,000 in prizes, including 2 trips to Italy to compete in the World Pizza Championships. Grand Prize winners of the 2 trips to Italy were Galbani Professionale Pizza Cup Champion Patt Miller of Pizza Patt's in New Vienna, OH and Galbani Cup Acrobatic Champion Michael Testa of Jersey Pizza Boys in Avenel, NJ. Best Cheese Pizza Finalists were 1st place winner Enrico Aguila, Uncle Rico, Ft. Myers, FL and 2nd place winner George Taylor, Taylors Pizza House, Endwell, NY.

The top three winners for Secret Ingredient were Jose Ahmed Flores, Crust Lover's Pizza, Sanford, FL; David Solum, Danger Von Dempsey's ATY, Watertown, SD; and Jay Falk, Caliente's Pizza & Draft House, Pittsburgh, PA. The Largest Dough Stretch winners were Matt Hickey, Caliente's Pizza & Draft House; Jay Falk, Caliente's Pizza & Draft House; and Perry Bogacz, Caliente's Pizza & Draft House. Fastest Pie Maker winners were David Whisker, BC Pizza, Boyne City, MI. - 49 seconds; Patt Miller, Pizza Patt's - 51 seconds; and Jay Falk, Caliente's Pizza & Draft House – 59 seconds. Fastest Box Folder winners were Justin Adams, Wawa's, Easton, PA. - 21.4 seconds; David Whisker, BC Pizza - 26.37 seconds; and Sean Dempsey, Dempsey's Brewery -

34.93 seconds. Freestyle Acrobatics winners were Michael Testa, The Jersey Pizza Boys, Avenel, NJ; Travis Siebens, The Nona Slice House; and Patt Miller, Pizza Patt's. For more information about the Galbani Professionale Pizza Cup or the US Pizza Team, contact Brian Hernandez at bhernandez@wtwhmedia.com.

The Pizza Tomorrow Summit is dedicated to the pizza industry and is the largest event of its kind on the east coast, offering operators the latest trends, tools, and techniques to optimize their businesses. It features a wide range of exhibitors and educational content tailored specifically for pizza professionals. The trade show was named one of Trade Show Executive’s Fastest 50 growing trade shows in 2024 in net square feet and total attendance, as well as recognized as #1 in the number of companies growth category. For exhibitor information about the Pizza Tomorrow Summit contact Dave Kellogg at 203-788-3794 or david@pizzatomorrow.com.

The Florida Restaurant Show, sponsored by the Florida Restaurant & Lodging Association, is the Southeast’s leading trade event for restaurant and hospitality professionals. The show provides industry insights, culinary demonstrations, and innovative products designed to elevate foodservice operations. For exhibitor information contact

Joseph Carlino at (484) 823-9611 or Joe@ therestaurantevents.com.

During the event, thousands of dollars were raised for Chefs Feeding Kids, who through collaborative efforts with communities, chefs, and partners, aim to empower food-insecure children and young adults, including those within the autism community, by offering access to nutritious, affordable meals and equipping them with culinary skills. In addition, hundreds of pounds of food were donated to Second Harvest Food Bank of Central Florida a private, nonprofit organization that collects, stores and distributes donated food to more than 750 feeding partners in seven Central Florida counties.

The Pizza Tomorrow Summit and the Florida Restaurant Show are owned by Restaurant Events, LLC, a trade show management company in the restaurant and foodservice industries. In 2025 The Florida Restaurant Show and Pizza Tomorrow Summit, will be held November 2-4, 2025 at the Orange County Convention Center in Orlando, FL. Restaurant Events, LLC also produces the New York Restaurant Show taking place March 2325, 2025 at the Javits Center in New York City and the California Restaurant Show and Pizza Tomorrow Summit Pavilion which will take place August 5-7 at the Anaheim Convention Center.

only genuinely interested candidates are moved forward, which ultimately saves time and money for operators.

The Landed platform’s ability to engage with candidates in multiple languages and provide around-the-clock interaction has also contributed to its success. By automating responses to common questions, Landed ensures that operators don’t miss out on quality candidates who may have otherwise moved on due to delayed communication.

The role of a restaurant manager has evolved post-pandemic, often involving complex tasks like managing delivery partnerships, handling new hygiene protocols, and coordinating with multiple third-party platforms.

“Today’s restaurant operators are handling far more than they did even five years ago,” said Wang. “And they’re still the ones responsible for hiring and training their teams.” Landed’s support for managers extends beyond just recruitment; it helps create a sustainable model by reducing turnover, allowing managers to allocate more time to customer-facing duties instead of HR tasks.

For restaurant or foodservice operators interested in reducing the time and cost of hiring, Landed offers an accessible path to start improving their hiring process. Operators can book a demo directly on Landed’s website, where they’ll be able to explore the platform’s capabilities and

see firsthand how it manages the hiring pipeline from beginning to end. As labor costs rise and hiring remains a critical challenge, Landed provides a modern, efficient solution that allows restaurants to fill positions faster while maintaining high candidate quality. “We understand the unique pressures in the food service industry, and our goal is to make hiring as seamless and effective as possible for operators,” Wang concluded.

For more information on how Landed can support hiring needs, visit their website (got landed.com) to schedule a demo and learn how to bring top talent into your business.

LEGACY FOOD GROUP ANNOUNCES JOHN H. MILLER AS CHIEF EXECUTIVE OFFICER

SCOOP has learned that Legacy Food Group (“LFG”) recently announced that current President and COO John H. Miller has been promoted to Chief Executive Officer (CEO) effective January 1. In his new role, Miller will help lead expansion efforts while continuing his focus on operational efficiencies as LFG continues to bring together regional independent foodservice distributors. Already this last year, John has helped integrate and coordinate the efforts of new five divisions, all of which came into the organization.

Miller’s promotion marks the next step in his impactful leadership journey at LFG, where he has already made a significant imprint on the company’s operations by leveraging his deep industry expertise and strategic mindset to accelerate the company's growth, streamline operations, and enhance profitability across divisions.

“I’m honored to take on the role of Chief Executive Officer at Legacy Food Group,” said Miller. “I look forward to leading this exceptional team as we continue to drive growth, strengthen our partnerships, and deliver value

across the organization.”

Current CEO Steve Push will transition to the role of Executive Chairman, also effective January 1, where he will remain actively involved in shaping the company’s long-term vision and strategic direction, focused on acquisitions initiation.

“This is the logical next step in the evolution of the LFG Leadership team. When we conducted a nationwide search to fill John’s current position, we interviewed a few dozen qualified candidates. We wanted to make sure we hired someone who could quickly ascend to the CEO role. John has done that. John’s track record of driving growth, fostering innovation, collaboration and leading with integrity makes him the ideal CEO for our next chapter. His ability to navigate complex challenges with a strategic and people-focused approach has already had a tremendous impact on our organization,” said Push. “I, and the rest of the LFG Board of Directors have full confidence that under his leadership, Legacy Food Group will continue to thrive and reach new heights."

He has cemented his reputation as a strategic leader through key restaffing efforts, operational expansions, and consistent financial growth. Miller also importantly has experience running both a large family-owned independent distributor in Glazier Foods Company and multi-billion-dollar operations within Sysco Corporation, which offers him a balanced perspective as the LFG platform continues to evolve with organic growth and additional acquisitions. His results-driven approach and ability to lead diverse teams through change has been a hallmark of his career.

"I’m excited to build on our success and guide Legacy Food Group into its next phase of expansion, innovation, and growth," said Miller.

Miller’s background over the past 25 years is rooted in executive leadership across food distribution, logistics, acquisitions, risk management, and finance.

Legacy Food Group is a dynamic holding company, established to unite high-quality regional independent foodservice distributors, and assist in their becoming high performance, owned Operating Divisions. By bringing together multiple distributors, Legacy Food Group creates macro-scale efficiencies and group synergies that come with shared resources while preserving the identity of each Operating Division that makes them unique within their local market.

John H. Miller

I said, “I can’t promise that; what if there’s another court date? I care as much about this restaurant as if it were mine." He looked at me and said, “You know what? It’s not yours, it's mine. Go start your own.” I took off my apron, thanked him for giving me the experience, and quit. He called for two weeks, asking me to come back, but I refused. It took years, I saved $25k, and eventually bought a space.

What inspired you to call your restaurant Samba?

Samba brings communities in Brazil together, no matter your religion or the color of your skin. The music we play at Carnival is Samba. I wanted to reinforce that connection.

Considering that Brazilian cuisine is meat and seafood-centric, how do you please your plant-forward clientele at Samba Montclair? How do you make sure that you offer enough of a selection to entice them to patronize your restaurant?

Our menu is 50% vegan/vegetarian, but we have an array of meat, chicken and seafood options. At core, the Brazilian cuisine I grew up on is vegetarian: beans & rice, for example. But

KEENS STEAKHOUSE

when my mom would add beef and pork, it became feijoada. Here at Samba, we meet every dietary need because we’re also 100% gluten-free.

For the festive holiday season, what are you serving to delight your vegans and vegetarian diners?

For Christmas in Brazil, we cook rice with coconut milk and raisins. It's a special dish for a special time of year. We'll serve that the week between Christmas and New Year’s. In Brazil, eating seven grapes at New Year's Eve is a tradition that symbolizes good luck, prosperity and abundance for the coming year. You cannot eat 6, you cannot eat 8, only 7! We dip them in chocolate or caramel, anything sweet for dessert.

What training did you receive to elevate your plant-based cooking skills?

skills. 97% of the food we prepared was vegan.

I went to the Natural Gourmet Institute in NYC for culinary training, six years after I opened the restaurant. I wanted to expand my culinary

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charm are unparalleled, and I’m proud to be part of its future.”

The acquisition adds another prestigious name to Fertitta’s extensive hospitality holdings. Landry’s, his company, operates a variety of renowned brands, including Morton’s The Steakhouse, The Palm, Rainforest Café, and Bubba Gump Shrimp Co. Beyond New York City, Fertitta’s portfolio includes Golden Nugget Casinos, luxury hotels, and a broad range of dining and entertainment concepts across the United States.

Fertitta’s footprint in New York City has grown significantly in recent years. He is a partner in Catch Hospitality Group, which operates the popular Catch and Catch Steak restaurants. Fertitta is also behind Corner Bar, a trendy spot that recently garnered attention as a favorite of pop star Taylor Swift. His latest

purchase of Keens highlights his commitment to blending iconic brands with modern appeal while preserving their unique identities.

Keens’ legacy as a cornerstone of New York City dining lies in its steadfast adherence to tradition. From its classic mutton chops to its Victorian-inspired interiors, the steakhouse has remained a testament to timeless hospitality. Fertitta’s acquisition has sparked conversations about how the restaurant will evolve under its new ownership while retaining its historical essence.

“Keens is not just a restaurant; it’s a museum and a cultural experience,” Jenkins emphasized. “With Tilman’s support, we will continue serving our community and visitors from around the world while preserving everything that makes Keens special.”

With Brazil being home to the Amazon rainforest, there’s a growing awareness of sustainability and environmental concerns, pushing more people toward plant-based diets. How do you see yourself and other Brazilian chefs playing a role

Fertitta’s acquisition strategy often involves leveraging a brand’s heritage while incorporating modern operational efficiencies. His vast portfolio spans over 600 properties, ranging from familyfriendly chains like Rainforest Café to upscale dining establishments such as Mastro’s Steakhouse. Fertitta also owns the NBA’s Houston Rockets, underscoring his diverse business interests.

As part of Landry’s network, Fertitta’s ventures prioritize quality and consistency. “Our philosophy has always been to deliver exceptional experiences, no matter the concept,” Fertitta said. “Keens fits perfectly within that vision. It’s an institution that has stood the test of time, and I’m honored to be part of its legacy.”

While Fertitta’s acquisition of Keens marks a significant milestone, it also reflects his broader influence in the

in helping protect our environment?

My ingredients are straight from the farm, organic and full of vitamins and flavor. I drive to New Holland, PA to visit Amish farmers and I go from farm to farm to get my produce. It’s a 5-½ hour drive in total. It’s actually cheaper for me to do that than shop at Restaurant Depot or a regular market. I also hit the Portuguese markets in the Ironbound section of Newark. Brazilian chef Alex Antala of D.O.M. also inspires me. He’s a champion of sustainability and human rights; a rainforest activist who has elevated Brazilian cuisine globally.

More info about Executive Chef/ Owner Ilson Goncalves, Samba Montclair at: https://www. sambamontclair.com/ Chef Ilson is the author of The Samba Montclair Gluten-Free Cookbook (A Life in Print, 2023), available at his restaurant and Watchung Booksellers, Montclair, NJ.

hospitality and entertainment sectors. His ability to blend tradition with innovation has cemented his reputation as a leader in the industry. From his beginnings as a small-business owner in Texas to his current role overseeing a multi-billion-dollar empire, Fertitta has consistently championed the importance of delivering memorable experiences.

With its new ownership, Keens Steakhouse is poised to continue serving as a cherished destination for New Yorkers and visitors alike. As Fertitta integrates the iconic restaurant into his portfolio, he aims to honor its history while ensuring it thrives for decades to come. For Keens’ loyal patrons, this transition represents not an end, but a continuation of the steakhouse’s remarkable story.

Chef Ilson photographing his vegan cauliflower soup.

• Functional Foods, Natural Enhancements. “Personalized nutrition will gain momentum, driven by technological advancements and a growing focus on health,” said Trendspotter Patsy Ramirez-Arroyo. “Companies will offer customizable product lines, develop AI-powered nutrition apps, and create functional foods with targeted health benefits. Functional foods that support cognitive health and emotional well-being will also grow in popularity. Ingredients like adaptogens, nootropics, and moodenhancing botanicals will be featured in various products.” Functional has expanded beyond beverages, said Forrest, citing “chocolates (Chi Chi), functional mushroom broth, high protein oats, and Manuka honey.” Trendspotter Sherin Ali called out “the growing demand for food that helps people stay sharp and balanced...Consumers are increasingly seeking foods that support mood, mental clarity, and overall wellness, especially as conversations around focus and neurodivergence grow.” Taylor Pass Honey Co Reserve Manuka Honey UMF 05+ MGO83+, ALO Original Awaken Aloe Vera + Wheatgrass drink, Brook37 Wellness Teas, and High Country Fungus Magic Cocoa with seven mushrooms are example products from SFA members.

• Chili Cornucopia. Chilis remain popular and they’re available in myriad varieties. Park predicts “more unique chili pepper callouts: e.g. urfa biber, Carolina reaper.” Seen in previous Trendspotter highlights such as Nuanced Heat, chilies are everywhere, “but gone are the days of the ghost peppers and gratuitous fire. It's about flavor with chili crisp and crunch, berbere, hot honey, and harissa,” said Deutsch. The growing diversity of chilis is indeed a cross-cultural development—Houchins predicted “heightened heat in worldly foods” as a top 2025 trend. Check out these chili-forward SFA member products: The Spice House’s Aji Amarillo, Alicorp’s Tari Rocoto Pepper Sauce, Sachili Smoked Red Pepper Seasoning (Marash), and Madhu Chocolate Mango Chili Bar, which uses Mathania.

• Vivacious Vinegars. Multiple trends collide in the rise of exciting new vinegar flavors, uses, and occasions. “Countering the sweet tooth of the past few years, a spectrum of vinegars outside the stable of white, balsamic, apple cider, red, and rice are cropping up as reductions, fruity condiments, and shrubs,” said De la Vega. She continued: “Drinking vinegars are increasingly part of the morning or recovery routines. With the boom of chili crisps and umami, it's time to balance with tart and acidity. Look out for vinegar-based condiments like Puerto Rican pique or Filipino sawsawan.” Calling out a desire among consumers for “elevated foods (making the ordinary interesting again!),” Forrest specifically cited “cucumber vinegar” as a new variant to keep an eye out for. American Vinegar Works Apple Cider Hot Vinegar, Manicaretti/Alemany Chestnut and Honey Vinegar, Giusti Sweet and Sour White Condiment, Ottogi America Korean Plum Vinegar, Mikey V’s Sam Sauce with yuzu and black vinegars, and Villa Manodori’s Dark Cherry Balsamic showcase SFA members driving this trend.

• Gimme (Some) Sugar. As consumers set personal guidelines for new styles of health-focused eating, “we are seeing more interest in real sugar, honey and syrup used for light sweetening rather than artificial or naturally derived sweeteners,” said Deutsch. “Think Burlap &and Barrel single origin sugars and honeys, and Runamok honeys and syrups.” Furthering the Summer 2024 trends of Fruit Forward and Warmth & Comfort, nearly one in three Trendspotters noted a fruit flavor or sweet dish in their predictions, from passion fruit (Stan Sagner) and pineapple (Forrest) to crumb cake (Donnarumma) and “mainstream maple” (Mikel Cirkus). SFA member products are giving consumers the sugar they crave, from Bumbleberry Farms Sweet Maple Honey Cream and Bourbon Barrel Foods Aged Pure Cane Sorghum to Little Red Kitchen’s Molasses Cookies and Sunday Night Foods’ Chocolate Premium Sauce.

Also Trending

• Oil-based Hot Sauces “Enthusiasm over traditional chili crisps and salsas machas heralds in a new wave of creative riffs, many of which are made by cool-kid 1st, 2nd, and 3rd gen immigrant founders keen to celebrate their culinary roots,” said Craddock. SFA members in this space include Cuatro Mamas, Chingonas, Tierra Negra, and Fly By Jing.

• Black Garlic. “It’s all over fine dining, and we'll see it as a flavor in specialty snacks soon,” said Trendspotter Sarah Lohman. Epicurean Pantry’s Black Garlic line, which includes ketchup, pearls, and honey, and Olivelle’s Black Garlic Shiitake Rub and Seasoning showcase SFA members embracing this trend.

• Lavender. Cited at the Summer Fancy Food Show, “this floral note is making its way into various food and beverage products. Expect to see it soar in confectionery, preserves, and specialty drinks,” said Shelke. Brands will be “leveraging lavender,” in 2025, predicted Cirkus. Savannah Bee Company Lavender Raw Honey, Beehive Cheese Coffee-Lavender Cheese and Simpson & Vail Lavender Lace Tisane are some examples from SFA members.

• Flavored Cheeses. “It's not all blueberry Wensleydale, kiddos. Flavored cheese is getting fancier, and far more global,” said Craddock. She continued: “Examples include Marieke's fenugreek gouda, Vermont Creamery's honeytruffle chevre, and Montchevre’s collaboration with Mike’s Hot Honey.”

Taste the Trends at the 2025 Winter Fancy Food Show

These trends—and many more—will be everywhere at the upcoming Winter Fancy Food

Show, including in the all-new First Taste Experience food hall, where a full day of sampling and discovery of 2025 trends is planned. Qualified buyers, distributors, importers, and others may register now for the Show, taking place January 19-21 in Las Vegas.

Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel: Sherin Ali, Brand Strategist at Mokha Creative Studios; Patsy Ramirez-Arroyo, food & sustainability consultant; Melanie Bartelme, Associate Director, Mintel Food & Drink; Mikel Cirkus, dsm-firmenich, Global Creative Director, Foresight & Trenz, Taste; Kat Craddock, editor in chief, CEO, SAVEUR; Jenn de la Vega, Put A Egg On It; Jonathan Deutsch, Ph.D., CHE, CRC, Drexel University; Jeanette Donnarumma, Food Media Producer; Dr. Beth Forrest, Professor of Liberal Arts and Food Studies at the Culinary Institute of America; Jeannie Houchins, Global Food & Beverage Communications Executive; Thomas Joseph, Marquee Brands/Martha Stewart, Sur La Table; Chala June, writer; Sarah Lohman, Food Historian and Author; Klancy Miller, freelance, For the Culture; Kara Nielsen, Kara Nielsen Food Trends; Chef Clara Park, founder, eat cetera Philly; Stan Sagner, Strategy Consultant, We Work For Food, LLC; Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC; Cathy Strange, Ambassador of Food Culture, Whole Foods; V. Sheree Williams, The Global Food & Drink Initiative, Cuisine Noir.

streams. For instance, smaller prep areas, pop-up locations, and even mobile foodservice operations can now accommodate high-quality cooking without the need for permanent ventilation.

“Whether you’re running a ghost kitchen, a sports arena, or a high-end hotel, ventless technology lets you operate with unmatched flexibility,” Heim explained. “The ability to cook almost anywhere, while maintaining safety and quality, is a game-changer. It’s also incredibly appealing for foodservice operators looking to expand without the constraints of traditional hoods.”

Heim added, “We’re seeing operators take these systems into places that were previously impossible to use as full-service kitchens. You’re no longer limited to a back-of-house setup. Now, cooking can happen in full view of the customer, creating more engaging and interactive dining experiences.”

Beyond the practical and financial benefits, ventless systems offer significant safety and sustainability advantages. Modern units feature built-in fire sup-

pression, advanced filtration systems, and automatic shutdown functions to prevent hazards. “Safety has been a cornerstone of ventless development,” Heim said. “These systems are designed to be not just effective but foolproof, making them ideal for high-volume or high-stakes environments.”

Sustainability is another driving factor in the rise of ventless technology. With growing emphasis on reducing energy consumption and carbon emissions, ventless solutions align perfectly with evolving industry standards and regulations. “Traditional hoods and duct systems waste a lot of energy by constantly exhausting heated or cooled air,” Heim pointed out. “Ventless systems recirculate and filter air more efficiently, which not only saves energy but also reduces costs over time.”

In addition to energy savings, ventless systems help operators meet stringent environmental requirements in cities like New York, where Local Law 97 mandates reductions in emissions and increased electrification of commercial kitchens.

“It’s not just about compliance,” Heim said. “Operators are embracing ventless technology because it makes sense economically and environmentally.”

The flexibility of ventless systems is inspiring creativity across the foodservice industry. Operators in diverse sectors—ranging from university dining halls to luxury hotels—are using ventless technology to optimize their operations and meet the changing demands of their customers.

“Hotels, for example, are finding that ventless combi ovens are perfect for room-service kitchens or banquet prep,” Heim explained. “In arenas, where retrofitting ductwork is often impractical, ventless fryers and ovens ensure that fans get high-quality food quickly and efficiently.”

These systems also shine in high-visibility, customer-facing environments like open kitchens. “With ventless equipment, you can cook directly in front of customers without worrying about smoke or odors,” Heim said. “It creates a more dynamic dining experience and

allows operators to showcase their culinary expertise.”

As demonstrated at No Vent November, ventless cooking technology is at the forefront of a foodservice revolution. With its ability to transform kitchen layouts, reduce costs, and align with sustainability goals, this innovation is poised to become a cornerstone of modern commercial kitchens.

“Ventless systems are not just a solution for today; they’re paving the way for the future of foodservice,” Heim said. “Whether you’re looking to scale up, adapt to new regulations, or simply improve your kitchen’s efficiency, ventless technology is an investment worth making.”

For more information about ventless technology or to explore the latest solutions, visit Pecinka Ferri’s website at pecinkaferri.com/no-vent-november or contact their team at (973) 812-4277. The evolution of ventless cooking is just beginning—and the opportunities it presents are limitless.

what you typically like in an oyster, make suggestions based on your palate preferences, and perhaps suggest something new and different; an Oyster Sommelier would be able to tell you about the appellation of each oyster, as well as the ‘merroir’ attributes and taste notes. But unlike a Wine Sommelier, the fun begins for ‘Oyster SOMMS’, as oysters change seasonally, and revisiting the same oyster species from one season to the next - in their growth cycle, is something we love to advocate and it really creates the intimacy and nuances when it comes to fully experiencing oysters.

In addition to this hands-on customer service, an Oyster Sommelier’s job should include sourcing and curating oysters, involve daily quality checks, working with other staff such as the Wine Director or Sommelier, the Chef, and the Shucker.

This special service does not come without having every oyster shucked and plated expertly. As a professional this is a job I also take very seriously. You will never get the real experience of eating an oyster unless it is shucked perfectly. More on that in part 2 of this oyster story!

In the newly formed Oyster Master Guild (OMG), they offer a certification program which levels up to a Master Oyster Sommelier and Master Oyster Shucker.

How does a person become an Oyster Sommelier/Specialist, what kind of training and certification is needed?

While it is not yet an accredited program nor is there a Court of Master Oyster Sommeliers, the Oyster Master Guild (OMG) is the first I know of to offer an in-depth certification program to oyster professionals, growers, and enthusiasts. Their membership spans a global network of oyster professionals.

If you’re an oyster lover or enthusiast you could be intrigued to call yourself an OMG Certified Ambassador by taking Level 1. This will give you good vocabulary, some history, get you shucking for your friends, grow your appreciation and knowledge of at least five species. For professions this Level is a teaser. Each Level gets more intense; Level 2 exam gives you the OMG Certified Oyster Specialist. This involves amongst

other things, pro-tasting skills, learning about appellations, refining your sensors for a variety of oyster species, and more knowledge on serving oysters.

Level 3 continues to dive deeper and involves both OMG Certified Oyster Sommelier and Certified Oyster Shucker. You have to be highly active as an oyster professional to achieve this levels and the highest, Master Level 4, where you educate and lead in these respective services consistently.

All levels are achieved through completing the classes, getting a good score on the exams, to ultimately provide exceptional oyster service and continued dedication to the curation of oysters.

The program is created by Co-founders Patrick McMurray and Julie Qiu, whom are highly educated and have both travelled extensively to oysters farms, amongst many other accolades they have achieved.

OMG is for professionals who take on “responsibility of oyster stewardship and ambassadorship in their workplace and community to create value across the supply chain.”

I created a Canadian Oyster Café to educate on oyster appreciation, service and experience of oysters, and join my peers in ‘oyster world’, who have created oyster catering companies including, Red Oyster USA and The Wandering Shuckers Co. (New York), Precious Oysters, and This Girl Shucks (Connecticut), Holy City Oyster Maven (South Carolina).

We understand the OMG mission: “…to revolutionize the oyster bar experience by addressing industry gaps, enhancing customer experiences, and recognizing excellence in the food and hospitality sector.”

It's nice to be amongst professionals who are a part of a special community who ‘give a shuck’ about oysters! You can find out more about the Oyster Master Guild here: https://www.oystermasterguild.com/

How is it different from a Certified Oyster Shucker?

I’m so glad you asked that question! A professional oyster shucker, shucks an oyster perfectly every time. Meaning clean and does not ever serve ‘scrambled eggs’ as we call it.

An OMG Certified Oyster Shucker knows how to shuck, plate and assemble oysters for the customer masterfully and consistently.

While we are on the subject, please allow me to elaborate! I’ll start by begging the entire restaurant industry - who serve oysters, to ‘give more of a shuck’ about oyster service. Many oyster professionals are eager to educate that badly shucked oysters should not exist in oyster service. And should be sent back. Thus, why a professional or OMG Certified Oyster Shucker service should exist in the food & beverage hospitality industry.

Let’s be real, if you’re charging $3$4 per oyster, ‘giving a shuck about the shuck’ is where real oyster lovers will visit and return. As a good restaurateur you will consider how long it takes to grow the oysters, what goes into growing an oyster, the care and certification of the oyster farm’s distribution to the restaurant. Currently, there exists a lack of knowledge with Chefs and consumers, but an opportunity to educate both.

Each oyster has a story and it’s like the golden nugget that can flip your bottom line.

What do you feel is the state of the seafood industry today, from fisherman to farmers to buyers and buyers to consumers?

The current state of the seafood industry starts with government; the amount of our high-quality seafood exported for imported ‘tainted’ seafood is greatly unbalanced. Shrimp is a good example. The government does not provide adequate resources for checks and balances on traceability and overfishing. This happens across North America.

There is still over-fishing from local fisherman and commercial fisheries, such as pelagic fish- like herring, as evident when I was traveling up the Northeastern seaboard from Maine to Newfoundland, working on a lobster book, noting the boxes of pelagic fish-bait from other countries. The fisherman complaining it’s hard to find locally, and prices have gone up exponentially; just one of the reasons lobster prices are volatile. Another example is aquaculture farms resorting to other means for

omega-rich fishmeal, instead of using pelagic fish they are turning to kelp and seaweed. That’s not a bad thing but it’s a big shift for these and other major companies, due to the lack of supply.

If we continue to allow overfishing of this particular fish, or other for that matter, it creates a major dent in our ocean eco-system, and it’s not being talked about nearly as much as it should.

I encourage restaurateurs to consistently ask questions when buying from their distributors, and stay in the know.

Fisherman and farmers both need to exist. Farms take pressure off the wild fishery and help feed a growing population. Fish farms are only getting better.

Consumers could understand more; why and how responsible farming is conducted.

The golden opportunity still exists to relay a good story at the retail and restaurant level. If the staff took a little bit of extra time to share the story of where the scallops were caught, or where the oysters were farmed, the customers will be hooked! To Chefs; if you’re not already doing this, test the water and I am confident more fish dishes will be sold!

After briefing the waitstaff pre-service at Docks Oyster Bar and Seafood restaurant in Manhattan, about oysters and lobster, they have come back bragging about upselling. I leave them cheat sheets. This is a level-up service that I get paid for.

I always encourage people to ask more questions about seafood whether they shop at Trader Joe’s or Citarella. A seafood counter staff should know what they are selling. And the job should pay more if they have this knowledge and are communicating it.

Industry should be asking how much footprint did it take for the seafood to land on the plate, and if your answer is, it changed hands two-three times, they are doing very, very well.

Which fisheries and programs should we be aware of that are doing it right for the oceans?

To name a few, Dock to Dish in Montauk, Billion Oyster Project in New York Harbor, Save the Great South Bay in Long Island, Grow New York, and Puget Sound Restoration program.

• Kitchens often don’t have the space to accommodate multiple large appliances, but ventless equipment eliminates the need for extra ventilation systems, allowing operators to free up space for other needs.

• Example: Small Spaces, Big Output

– A foodservice operation in a convenience store can transition from selling grab-and-go breakfast sandwiches in the morning to offering fried snacks in the afternoon with a single AutoFry machine, without the need for major kitchen reconfigurations.

3. Labor Efficiency

• With fully automated functions, AutoFry reduces the need for skilled labor during busy periods, making it easier to manage staffing across day parts. This is especially valuable during transitions when the kitchen may be running with a leaner staff.

• Example: Low Staffing During Transitions – In between peak lunch and dinner rushes, when fewer staff are available, an AutoFry can still keep the fryer running with minimal supervision, freeing up staff for other tasks.

4. Health and Safety Benefits

• Traditional deep fryers often require venting systems and can pose safety hazards. Ventless fryers are fully enclosed, reducing the risk of burns and ensuring that operators can quickly switch between tasks without worrying about safety risks.

• Example: From Lunch to Dinner with Ease – After the lunch rush, a quick menu switch to dinner doesn’t require extensive cleanup or venting adjustments, making the process smoother and safer for staff.

5. Consistent Quality Across Day Parts

• Automated equipment like AutoFry ensures consistency in food preparation regardless of who is operating it, helping maintain quality through every day part.

• Example: High-Quality Late-Night Offerings – As traffic slows down in the late-night period, customers expect consistent quality even with minimal staff. AutoFry ensures that fried items come out perfectly every time, regardless of the hour.

Why Ventless Kitchen Equipment is a Game-Changer

In a competitive industry, where efficiency and speed are critical, ventless equipment offers solutions that traditional kitchens cannot. Operators looking to maximize revenue across all day parts can leverage this technology to minimize downtime and maintain food quality while cutting costs on kitchen space and ventilation.

Benefits of Using AutoFry in Day Part Transitions:

• Increased flexibility: Menu options can change without needing to

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ally-organized recipe chapters, tracing his childhood in blue-collar New Jersey, working in local kitchens, teaching himself from books by Elizabeth David and Jacques Pepin, cooking in France, and returning to a New York City where he would make his mark.

The recipes here draw inspiration from all sorts of influences: The pork chops with cherry peppers and tomatoes were a staple of Colicchio’s mother’s kitchen. The Jerusalem artichokes dish was inspired by a first encounter with the vegetable at Marc Veyrat’s l’Auberge de l’Eridan. The chanterelles and peaches with summer corn was born from visits to the Union Square Greenmarket. The recipes are all written for home

swap out equipment.

• Improved operational efficiency: No need for complex ventilation systems, reducing kitchen costs and speeding up transitions.

• Labor savings: Automated equipment means fewer staff are required during transitions, freeing up team members for other tasks.

• Consistency: Ensures the same food quality across all day parts, whether it’s breakfast, lunch, or late-night snacks.

• Space optimization: Compact and ventless, making it ideal for kitchens with limited space.

For foodservice operators looking to streamline operations and easily tran-

sition between day parts, investing in ventless kitchen equipment like AutoFry is a smart move. By allowing greater menu flexibility, improving efficiency, and ensuring food consistency, ventless equipment is revolutionizing the way restaurants, convenience stores, and other foodservice businesses manage their day-to-day operations.

With fewer headaches during transitions, businesses can focus on what matters most—delivering great food and service, no matter the time of day.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

kitchens: no salamanders required or combi ovens are required. They’re not necessarily quick and easy, and the photographs display them attractively enough to enhance their appeal.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Maître d’ Diaries

Maître d’ Diaries, now in their second season, is a front of the house industry podcast hosted by two OG New York maître d’s, Dante Camara and Erica Cantley. The pair are seasoned and

sensational hospitality veterans – Erica was the first female maitre’d for Daniel Boulud’s restaurant group, and Dante is now the General Manager of Locanda Verde, whose career has been a maître d’ for chefs Rocco DiSpirito, Daniel Boulud, and Andrew Carmellini.

They take you behind the podium, between the tables, and inside the minds of the people who welcome and serve you in your favorite restaurants. You’ll meet industry pros, hear stories of dining room nightmares, service successes, and luxury excesses, get tips on how to be a good guest, find out how the people who take care of you take care of themselves, and learn what restaurant behavior needs to be 86ed. They dig into issues and challenges of the day – how they deal with difficult guests, the high cost of dining out, the toll the job takes on your mental health, the reason why people do this job, and the crazy lengths folks will go to for a reservation. They tend to get people to say things maybe they would not normally divulge or share.

MEDIA CORNER

Tap Into Exporter Education and Resources

Understanding the complexities of international trade is essential for longterm success both on and off the trade show floor. Food Export offers a wide range of educational programs, webinars, and tools to help businesses navigate the world of exporting. Whether a company is new-to-export or looking to refine their skills, these resources provide valuable insights into key exporter intelligence vital for success, such as trade financing, market trends, logistics, and documentation.

Prepare Yourself and Your Staff to Make the Most of Your 2025 Trade Shows with Recorded Webinars like:

• How To: Prepare to Meet with International Buyers

• Making the Most of Trade Show Opportunities

• Sharpen Your Approach to International Leads

• How To: Draft an Introductory Email to International Buyers Ahead of a

LAS VEGAS WORKERS

good faith. Virgin Hotels, on the other hand, has maintained that it is committed to reaching a fair agreement with the union while also ensuring the long-term viability of the business.

The Culinary Union in Las Vegas, officially known as Culinary Workers Union Local 226, is a powerful force representing around 60,000 workers in the city’s hospitality industry. Their members work in a variety of roles, including bartenders, cooks, housekeepers, and cocktail servers. The union fights for fair wages, good benefits, and safe working conditions for its members.

Over the years, the Culinary Union has engaged in numerous picketing actions and work stoppages to achieve its goals. Some notable instances included a 2002 work stoppage in which over 10,000 workers went on strike against several major casinos, including the MGM Grand, Bellagio, and Mirage. The strike lasted six days and resulted in improved wages and ben -

Trade Event

• How To: Best Practices for Following Up After a Trade Event

Boost Your International Marketing Budget

Exhibiting at a trade show can be expensive, but Food Export-Midwest and Food Export-Northeast help small- and medium-sized companies alleviate some of the costs. The Branded Program offers up to 50% cost reimbursement for a wide variety of international marketing activities, including eligible international trade show related expenses. This program can help stretch marketing dollars and enable companies to reach a wider audience, providing more opportunities to make a lasting impression on international buyers.

Turning Leads into Sales

Attending a trade show is only part of the process; following up effectively with leads is where the real opportunity lies. Developing a step-by-step process for evaluating, prioritizing, and acting

from page 4

efits for workers. In 2018, thousands of workers at five casino-hotels (SLS, Stratosphere, Treasure Island, Westgate, and the Frontier) walked off the job. This strike centered on securing affordable healthcare and protecting workers’ rights in the face of technological advancements. It lasted for over a month and resulted in a new contract with significant improvements for workers. Workers at the Palms Casino Resort went on strike in 2021 for over a month, demanding the recognition of their union and the right to negotiate a fair contract. This strike was successful in securing a union contract for the workers.

The Culinary Union’s activism has had a significant impact on the Las Vegas hospitality industry. They have played a key role in improving wages and working conditions for thousands of workers, and they continue to be a powerful advocate for workers’ rights in the city.

on the best quality leads is imperative. Clear, concise, and timely communication is the best way to impress a potential customer. Buyers often give up on leads when the supplier does not respond in a timely manner with accurate details. Clear communication also helps keep the brand top-of-mind and increases the likelihood of turning initial interest into long-term business. It will demonstrate genuine interest and help foster a deeper relationship with potential buyers. When attending trade shows, consider utilizing Food Export’s various programs to explore new markets around the world before even setting foot on foreign soil. For example, Food Export’s Lead Qualification program is designed to help U.S. companies qualify the international buyer leads they receive from trade shows, virtual events, and other sources with the help of Food Export’s In-Market Representatives (IMRs). This helps streamline the follow-up process, ensuring that these small- and mediumsized companies can focus on the most promising leads and pursue the best op-

portunities for growth.

Conclusion

Maximizing your international trade show experience requires more than just showing up. It’s about preparation, strategic networking, and diligent follow-up to turn leads into business. By leveraging resources like Food Show PLUS!™, utilizing the Branded Program for marketing support, and tapping into exporter education, U.S. food and agricultural companies can ensure that their trade show experience delivers real, measurable results.

By making the most of the support and resources available at Food ExportMidwest and Food Export-Northeast, U.S. suppliers are well on their way to expanding their presence in global markets and achieving sustainable export growth.

To learn more about becoming a supplier or registering for upcoming 2025 events, visit foodexport.org or email info@foodexport.org.

systems firsthand, showcasing how automation can transform foodservice operations and address labor challenges.

At the NRF event, Middleby will display their end-to-end automation capabilities, offering restaurants a preview of fully integrated robotic systems that cover the full spectrum from fryer to dispensing station. “We’re excited to present a fully integrated solution,” Pool explained, “where Middleby controls the entire system, from the robot to the fryer to the cup dispenser. It’s a level of cohesion that’s unique in this space.” By offering this comprehensive automation package, Middleby aims to simplify the adoption process for foodservice operators, making it easier to deploy these technologies without operational disruptions.

The NRF Foodservice Zone will also provide a platform for Middleby to introduce new advancements, including their latest pizza box automation system, now being tested in select Sam’s Club locations. This innovative system

uses robotics to prepare and dispense made-to-order pizzas, demonstrating the wide-ranging applications of robotics in food preparation. Pool anticipates a strong response from operators, stating, “We believe that our solutions, designed to improve speed and consistency, will resonate strongly with those in high-volume settings.”

Middleby’s upcoming participation at NRF reflects its dedication to helping foodservice operators face today’s challenges with resilient and efficient solutions. Events like the NRF Foodservice Zone offer industry leaders the chance to see how Middleby’s integrated approach to robotics and automation can enhance their operations, streamline labor use, and, ultimately, improve customer satisfaction. By embracing the future of foodservice automation, Middleby is wellpositioned to lead the next generation of commercial kitchen technology, supporting operators in navigating a rapidly evolving foodservice landscape.

ROBOTICS

gether, they create a seamless synergy, producing some of the best content and insights the industry has to offer.

Tina Davis, Director of Strategic Partnerships at RAK Porcelain USA, emphasized that the company’s tableware is crafted with both aesthetic appeal and durability in mind, recognizing the demands of busy foodservice environments. “In today’s dining landscape, every element matters. The right tableware can highlight a chef’s vision, turning each dish into an experience,” she said. “Our podcast collaboration is giving operators access to practical advice on selecting tableware that aligns with their restaurant’s identity while meeting operational needs.”

With the rise of visual-driven marketing through social media, the look of each dish plays a key role in attracting customers. As such, RAK Porcelain USA designs its products with versatility and longevity, allowing for everything from minimalist elegance to bold, vibrant presentations. “A restaurant’s brand is visually expressed on the table, and RAK’s designs support that expression beautifully,” said Davis. “Our products meet the needs of chefs who demand not only style but resilience in a fast-paced environment.”

RAK Porcelain has worked extensively to ensure its portfolio can support the unique requirements of various foodservice sectors, from fine dining to corporate and institutional dining. For high-traffic environments like corporate cafeterias or hotel buffets, RAK Porcelain’s durability stands out. Made from high-grade porcelain with vitri-

fied material, the tableware is resistant to chips and thermal shock, ensuring it withstands the rigors of daily use and repeated washing cycles.

Tanya Goggans, RAK Porcelain USA’s Vice President of Marketing, emphasized the company’s commitment to functional, aesthetic solutions for the industry. “RAK’s products are designed to meet the industry’s high standards for both durability and elegance,” she said. “Incorporating elements like reactive glazes, bone china, and stone-textured finishes, we aim to provide options that reflect the chef’s artistry while holding up in demanding environments.” Goggans added, “Our collections are curated to suit different styles and settings, empowering chefs and operators to achieve their unique vision. Whether it’s a fivestar hotel or a bustling college cafeteria, RAK has solutions tailored to diverse operational needs.”

With the Walk-In Talk Podcast, RAK Porcelain USA is exploring how its diverse designs and styles can support operators as they build tabletop aesthetics that align with their brands. Through discussions with industry experts and in-depth looks at emerging trends, the podcast will provide listeners with a deeper understanding of how to use tableware to create memorable dining experiences.

Fiadini explained that the podcast would include segments focusing on practical aspects, such as how tableware can withstand heavy use in hightraffic environments while maintaining visual appeal. “We want restaurateurs to make informed decisions, balancing

beauty with durability,” he explained. “From cost-efficiency to visual impact, our podcast is addressing key considerations for operators.”

Chefs and hosts will also discuss how RAK Porcelain USA’s range supports unique plating techniques, with each episode featuring stories and insights from operators who use RAK products in diverse settings. Visuals from Hernandez and live cooking demonstrations will showcase the way RAK’s tableware complements and enhances culinary artistry, providing listeners with realworld examples of tabletop strategies in action. “Our goal is to provide restaurateurs with insights that help them make thoughtful choices about tableware. By focusing on both form and function, we’re helping operators build a cohesive dining experience that delights guests,” said Davis.

One of the core values behind RAK Porcelain’s product line is empowering chefs to push culinary boundaries, which requires a variety of tableware options to support different plating styles and dining formats. RAK Porcelain offers everything from classic white dinnerware to custom-designed plates, allowing chefs to experiment and evolve their presentation.

“Chefs are artists, and their tableware should be as inspiring as the dishes they create,” Goggans noted. “We design our products to be functional, but also a canvas for culinary creativity. Whether it’s earthy, stone-inspired finishes for rustic dishes or minimalist designs for refined plating, we have something that enhances the look and feel of every concept.”

RAK Porcelain USA invites chefs, restaurant operators, and foodservice dealers to explore its extensive portfolio of tableware solutions. Tina Davis and the RAK team offer personalized consultations to guide operators through their options, ensuring each establishment can find tableware that reflects its unique style and operational demands.

For those interested in learning more about how RAK Porcelain USA’s designs can enhance their dining concept, Davis suggests reaching out through the company’s website or speaking directly with RAK representatives. “Our goal is to provide a selection that fits every restaurant’s vision,” she explained. “We’re here to help operators craft a tabletop experience that resonates with their guests.” With its new podcast collaboration, RAK Porcelain USA is not only providing tableware but also fostering industry conversations that support innovation and culinary artistry. As the Walk-In Talk Podcast gains momentum, RAK’s influence on tabletop design strategies will continue to grow, offering resources and inspiration to restaurateurs worldwide.

For more information, foodservice operators and dealers can connect with RAK Porcelain USA at https:// www.rakporcelain.com/ or through their distributor network to explore a wide range of tailored solutions. For additional information on WalkIn Talk Media, visit https://www. thewalkintalk.com/ and find their latest podcast episodes on major streaming platforms.

and visitors, they act as cultural and economic anchors, fostering foot traffic and boosting adjacent businesses. “Cities need vibrant restaurants to feel alive,” Waxman added. “When people come to Park Tavern, they’re not just enjoying a meal—they’re experiencing the spirit of San Francisco. That’s what I hope to bring back with this project.”

While Park Tavern’s reopening is a moment of celebration, Waxman remains mindful of the challenges that lie

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ahead. “Running a restaurant is never easy, especially in today’s climate,” he acknowledged. “But I believe in San Francisco, and I believe in the power of great food to bring people together.”

Waxman’s optimism is bolstered by his belief in teamwork and collaboration. With partners like Nicholas and Wrembel, he’s confident in their ability to make Park Tavern a lasting success.

“We’re not just opening a restaurant; we’re building something that will stand

the test of time,” he continued.

As Park Tavern prepares to welcome diners again, it’s clear that Waxman’s vision extends beyond the walls of the restaurant. His return to San Francisco is a testament to his enduring commitment to the city and its culinary heritage.“San Francisco is part of who I am,” Waxman said. “To be able to contribute to its future, especially in North Beach, feels incredibly meaningful. I want Park Tavern to be a place where people feel at home,

where they can celebrate the city’s past and its bright future.”

With Waxman at the helm, Park Tavern is poised not just to reclaim its place in North Beach but to serve as a beacon of hope for the entire city. In an era of uncertainty, it’s a reminder of the power of food, community, and resilience to bring people together and inspire a shared vision of what’s possible.

JONATHAN WAXMAN

Silent Response Buttons

Effective January 1, 2027, retail employers with more than 500 retail employees must additionally provide every retail employee with a “silent response button.” An employer can also choose to provide wearable or mobile phone-based silent response buttons; however, they must be provided to each retail employee. The Act further provides that mobile phone-based silent response buttons may only be installed on employer-provided equipment, and wearable silent response buttons cannot not be used to track employee locations, except when the silent response button is activated.

While the initial version of the Act specified that the silent response button provision applied to employers with 500 or more employees nationwide, under the chapter amendment, this requirement will only apply to employers with 500 or more retail employees in New York State. The amendment also clarified that the silent response button must provide employees with

the ability to “request immediate assistance from a security officer, manager, or supervisor.” Finally, the amendment explains that employers can comply with this requirement by installing a silent response button “in an easily accessible location in the workplace” or by providing employees “a wearable or mobile phone-based button.”

Next Steps

The New York State Department of Labor (NYSDOL) will create a model workplace violence prevention policy and a model workplace violence prevention training program that employers may adopt. Both the model policy and training program will likely be published on the NYSDOL’s website. As of the date of this article, it is unclear when they will be published. It is suggested the covered employers consult with their labor and employment counsel to continue to monitor the Act for any new guidance and updates to ensure compliance.

The Impact Foundation is addressing these challenges head-on through workforce development programming. By funding grants for high-quality hospitality educators, supporting mentorship programs, and creating upskilling opportunities, we’re equipping workers with the tools they need to succeed.

For young people entering the workforce, these programs provide a pathway to stable, fulfilling careers in one of the city’s most dynamic sectors. For those already working in hospitality, they offer a chance to advance their skills, grow professionally, and build long-term careers.

The Impact Foundation is more than just a nonprofit; it’s a lifeline for our industry and the communities we serve. But we can’t do this work alone. We need the support of restaurant owners, foodservice professionals, and anyone who believes in the power of hospitality to change lives.

The NYC Hospitality Alliance Impact Foundation is a testament to the resilience and generosity of our industry.

Your customers’ trust

your hands

Together, we can tackle some of our city’s most pressing challenges while strengthening the restaurants and nightlife venues that make New York City extraordinary. By supporting this mission, you’re not just investing in the future of hospitality—you’re investing in the future of New York.

Let’s make an impact together! There are several ways you can make a difference. First, consider donating—every contribution, no matter the size, helps fund scholarships, emergency meals, and workforce development programs. If you’re a restaurant owner or operator, you can partner with us by participating in our meal programs or offering training opportunities. Lastly, help spread the word by sharing our mission with your network. The more people who know about the Impact Foundation, the more we can accomplish together.

To learn more or make a donation, please contact me directly at arigie@nychif.org or visit our website at NYCImpactFoundation.org.

delivery time, date, and any issues observed. Keeping accurate records is essential for inventory management and vendor accountability.

Training your restaurant staff for success

Having a receiving system in place is great, but it’s only effective if your staff knows how to use it. The key to success is **training**.

Create a comprehensive training program that includes receiving deliveries

Make sure your training covers all the steps of the receiving procedure. Use a mix of theoretical knowledge and hands-on practice. Checklists and visual aids can reinforce learning.

Regularly train your staff on receiving deliveries

Training shouldn’t be a one-anddone event. Keep your team’s skills sharp by holding regular training sessions. Use real-life scenarios to help

them understand the importance of each step and how it impacts the restaurant’s bottom line.

Assign

designated staff members

Assign specific staff members to handle receiving orders. This creates accountability and ensures consistency in following the proper procedures.

Monitor and provide feedback

Keep an eye on your team during deliveries and give constructive feedback. Praise them when they follow the procedures correctly and address any mistakes immediately. Continuous improvement is key.

By implementing proper food order receiving procedures and training your staff regularly, you can significantly reduce losses and ensure your restaurant runs smoothly. Paying attention to these details will help maintain food quality, improve inventory management, and ultimately, save you money.

Beverage Manager Alex Sanchez to launch a specific non-alc drinks list to court those guests who don’t imbibe. Or don’t imbibe on any given night. They’ve slowly been seeing increased requests for non-alc creations that are as interesting as their alcohol-based counterparts since 2021. Sanchez says, The non-alc lifestyle, it’s new and upcoming and I would like to take care of all of our guests. We plan to have specific drinks that are non-alc to avoid confusion and to craft something that really shows off the non-alc spirit. For example, we use an agave distillate called amave; they don’t ferment it, so you are still getting an agave distillate that is zero abv. This is something you could even sip on the rocks paired with a squeeze of lime –it’s well balanced on its own.”

Sanchez isn’t the only Miami beverage pro seeing the light. Patricia Trias, the GM at the recently renovated beachside Uma House, reveals they will soon be debuting a non-alc menu, their first since they opened eight years ago. The hotel’s intimate rooftop bar is going to be accessible to that guest looking for a drink that looks like all the others but might not have alcohol in it. She shares, “The reason why it drew my attention is that because the people who are really trendy in South Beach – those who go out a lot – are sober and have been for many years. Repeatedly people ask us, do you have mocktails or can you pour something into a cocktail glass? As we began hearing it more and more it became very clear that people who don’t drink don’t want to sit there and not look like they’re having a cocktail glass.”

It might be a little colder up in Philadelphia, but the guest need remains the same. At least that’s what Dan Rivas, Director of Food and Beverage, Loews Philadelphia Hotel is seeing. He notes the impetus behind a new beverage program for Loews hotels that he is rolling out to loud applause and shares, “We’ve noticed that our guests and travelers were often looking for alternatives to alcoholic beverages when traveling for business or pleasure, that still have the craftsman -

ship and care that they have come to expect from Loews. As a brand, Loews Hotels & Co launched Free Spirited by Loews Hotels earlier this year, featuring handcrafted, non-alcoholic and low-alcoholic beverage at in our hotels, including ours in Philadelphia.”

Like his colleagues around the country, Rivas is committed to the same rigorous R&D and staff training on his non-alc offerings as he does for those that are intoxicating. He says, “When making a beverage a low ABV or no ABV cocktail, we show as much care and attention to detail as we would with any new menu item that is being developed, aiming for a balanced flavor profile that showcases our talented beverage team. At its core, it is all about ensuring all the components mix well together and can be enjoyed by our guests.”

Accommodating guest desires, and staying within the letter of the law is something Ismael Jimenez, Lead Bartender at Heirloom, a restaurant known for its seasonal, flavor-driven farm and coastal cuisine at The Study at Yale hotel, must balance. He explains the thinking behind his original recipe cocktails made with carefully selected ingredients that embody the same essence of the cocktail – minus the alcohol, “Offering non-alcoholic options is essential for us, especially given our proximity to Yale campus, where many of our clientele are undergraduates under 21. This ensures we create an inviting atmosphere for all guests while supporting those who choose not to drink alcohol. With the rise of the sober curious movement, it’s critical for the hotel industry to develop unique offerings to attract guests away from delivery apps and into our lounge space.

Total guest enjoyment is also job number one for Aaron DeFeo – Coowner and bar director Little Rituals in Phoenix, AZ. At Little Rituals they’ve opted not to have two separate menus for their non-alc and alcoholic drinks. Instead, he explains, “We built into our menu little non-alc designators underneath each drink. We make almost every drink in an alc and nonalc version and when we are creating a

drink from the ground up, we’ll sort of think about it – whether we can make it alc or non alc, but it’s not the only consideration. For example, with one drink we had two roads to go down and decided to go with one that could be served as a non-alc version. We want people coming in who are not drinking to have similar experiences to those who are drinking. One way for them to feel not as included is to see a section that is just for them or feels like it is an afterthought. When someone is sitting at the bar we want it to look like any of the other cocktails on the menu, not something separate. If you’re sitting at a table and everyone is drinking ornate drinks and you’re drinking soda water – you don’t feel as if you’re totally partaking of the social ritual. We’re not operating a park bench. We are a cocktail bar, so for not to have people who are not drinking to not have a way to join that conversation is not a great proposition for us.”

Upsetting or turning away customers is definitely not good for business, and Shawn Soole, Lounge Manager at Clive’s Classic Lounge definitely sees eye to eye on that with DeFeo. Over the years Soole has been running the bar he has noticed that the biggest increased growth of the sales mix is in non-alc beverages and over the years he has seen the presence of non-alc drinking guests increase over 36%. He remarks, “There’s a lot of social anxiety that comes with going to a bar and not drinking, so we need to be removing that social anxiety. At the end of the day drinking in the bar should be as social as possible. Adding to social anxiety is against the idea of hospitality.”

SIPS TO SAVOR

Pokeno Whisky

It’s the new year, and you know you’re going to be looking for something new with which you can delight your guests, so why not encourage a little bar stool travel adventure and introduce them to Pokeno Whisky? Pokeno is the only New Zealand whisky currently imported into the US and 2025 will mark their sixth year of production. New Zealand barley, grown

by three family-owned farms located in the rich and fertile South Island blends with estate spring water for an exceptional spirit from NZ’s biggest distiller. It offers honey and heather on the nose, vanilla and toffee with some citrus across the palate and the toasted dark chocolate and candied orange peel notes give way to a long finish. Save the long flight to New Zealand. Savor the long finish here at home.

Other effective training programs like TIPS (Training for Intervention Procedures) and TAM (Techniques for Alcohol Management) are also widely used. These programs protect servers, sellers, and establishments against liability and are designed to prevent intoxication, underage drinking, and drunk driving. The proliferation of online training options has made it easier for staff to stay updated on best practices.

Offering Continued Service

Encourage employees to serve customers thoughtfully and responsibly. This does not mean replacing a drink as soon as the previous one is finished. Instead, employees should engage in friendly conversation, suggest food items, and slow down service while interacting with patrons. Establishing a rapport with customers can make it easier to intervene if necessary. When an employee needs to cut off a patron, the pre-established relationship can help the patron accept the decision more gracefully, reducing the risk of confrontation or violence.

Denying Service

As part of your liquor liability training program, it is essential to have a clear

from page 58

nomavro grape.

Xinomavro is a red grape variety that is indigenous to Greece, often referred to as the forefather of Cabernet Sauvignon. Its name is a combination of two Greek words: xino meaning “sour,” and mavro meaning “black.” And while the grapes are used to make some great dry red wines, they are also frequently used for rosé and sparkling wines thanks to their innate complexity.

And Don’t Forget the Toast

The ritual of raising a glass to honor a deity has ancient origins. In Homer’s Iliad, the Gods are laying about with Zeus in assembly, drinking nectar from golden cups continually refilled by the goddess, Hebe (pronounced ‘Evie’ in Greek), the cupbearer to the

policy on how to deny service to patrons who have had too much to drink. Your policy should include the following steps:

• Be Polite: Offer non-alcoholic beverages or food alternatives as a substitute.

• Avoid Threatening Statements: Emphasize that the server could lose their job if they continue to serve the intoxicated patron, rather than making the patron feel targeted.

• Offer Help: Suggest calling a taxi, rideshare service, or a friend to drive the patron home.

• Stay Firm: Use a firm tone and do not back down if met with resistance.

• Stay Calm: Keep control of the situation without escalating tensions.

• Involve Management: Require employees to seek out a manager’s assistance immediately when denying service to a patron.

Reporting Incidents

After an incident occurs, it is critical that employees fill out an incident report. The report should include the name of the intoxicated patron, witness statements, and a detailed description of the incident. This includes any fights, refusal to serve, use of a false ID, or ejec-

tion of the patron from the premises. Proper documentation helps reduce liability in the event of an alcohol-related incident, and many modern establishments are now using digital platforms to streamline this reporting process.

Employee Legal Consequences

As part of your risk management initiative, educate employees on how serving intoxicated patrons or minors can impact their lives. In 2024, penalties for serving alcohol to minors or overserving intoxicated individuals have become more severe. Employees must understand that serving to minors who use fake IDs can result in large fines, and violating dram shop laws may have serious consequences.

Remind employees that they are personally liable and could face criminal charges, civil liability, and penalties under dram shop laws if they fail to cut off patrons who have had too much to drink. The rise in lawsuits and legal actions related to over-serving emphasizes the importance of adhering strictly to these guidelines to protect both the employee and the establishment.

Legal and Financial Protection:

Given the legal and financial risks as-

sociated with liquor liability, it’s imperative for establishments to protect themselves through comprehensive liquor liability insurance. This type of insurance can cover a range of potential losses, including legal defense costs, settlements, and judgments related to over-serving claims.

In 2024, more insurers are offering specialized policies that include provisions for cyber liability, given the increasing use of digital systems in managing alcohol service. These policies also often cover the costs associated with implementing post-incident corrective measures, such as retraining staff or updating policies to prevent future incidents.

To protect your business, it is extremely important to obtain a liquor liability insurance policy either as stand-alone coverage or as part of a restaurant and bar package policy. Speak to your insurance broker for more information about these coverage options. An experienced broker should understand carrier requirements and the state’s dram laws to design a policy that best suits your needs. Learn more at https://www.hubinternational.com/ industries/hospitality-insurance/

Gods, and proposing toasts. For mortals, it was wine that was often used to fete the Gods within a highly ritualized event called the symposion–a word that comes from the Greek word sympinein (“to drink together”).

Today, toasting continues to the gods, your family, your friends, (whatever is your preference) and the most common expression in Greek often used is, ‘Yia Mas’. It is the go-to sentiment you will hear when toasting, or celebrating with a glass of wine or other spirits.

Partners in Wine

Food is the centerpiece of every Greek holiday celebration, along with family traditions, and the company of your family and friends. I have delicious childhood memories of stifado,

a rabbit stewed with whole onions, shallots, tomatoes, cinnamon, cloves, and red wine, and moscharaki kokkinisto, a beef or veal stew with red wine, onions, and tomato. These are centuries old dishes that are filling and incredibly popular during the Greek holiday season, pairing beautifully with a good red wine on the dry side.

Great Minds Drink Alike

Wine is an object near to my heart— and good for it! I believe strongly in its magical powers, not just for my health, but also for its ability to bring people together, to transform ingredients, and to enhance life. Regardless of what wines you choose to celebrate with this season, what’s most important is celebrating with friends and

family, with great food, and great wine – for me, this year, I’m toasting to a fantastic end to 2024, and new beginning in 2025 with Aphrodise.

All photo credits are Chef Loi except wine photo by Aphrodise

MARIA LOI

Inventory management is a particularly valuable area for AI application. By analyzing data from RFID tags and barcodes, AI can monitor inventory levels in real-time, track products throughout the supply chain, and automate the replenishment process. This minimizes human error and ensures timely restocking, especially important for multi-location foodservice providers. In a business where freshness and availability are critical, this type of system can be transformative.

In terms of employee training, we’ve started to use generative AI tools to create standardized learning modules that support our team’s understanding of complex customer segmentation. With AI, we can quickly distill large volumes of content into focused, digestible training materials. These materials are formatted for adult learners, optimizing information retention and comprehension. AI also assists with visual content creation, helping us create graphics that illustrate key concepts, which is particularly helpful in a training setting.

As promising as AI is, its implementation must be approached responsibly. A significant part of this responsibility is maintaining data security. Imperial Dade, like many companies, uses both proprietary and external AI tools. However, we’re mindful of the privacy and security implications when using public AI platforms. Free versions of AI tools often use input data to train their models, which could lead to confidentiality risks. To avoid this, we rely on private instances of tools like ChatGPT and Copilot, and we educate our team on data security protocols.

Ethics and bias in AI are also important considerations. AI tools can unintentionally reflect the biases present in their training data, which can lead to errors. That’s why we emphasize the need for human review in every stage of AI implementation. This ensures that we uphold our commitment to quality, accuracy, and fairness, protecting both our team and our customers.

To fully harness AI’s potential, it’s critical to approach it with a strategic mindset. At Imperial Dade, we believe in training our team to understand how AI works, how to generate accurate prompts, and how to audit AI-generated

outputs. Proper training is essential in an environment where AI continues to influence workflows, ensuring that all employees—from operations to customer service—are prepared to leverage these tools effectively.

Pilot projects are another important step for companies starting their AI journey. By rolling out AI initiatives in specific areas like inventory management or customer support, companies can assess the effectiveness of these tools, gather feedback, and make adjustments before a full-scale deployment.

As we move forward, AI will be integral to improving operational efficiency and enhancing customer experience in the foodservice and hospitality sectors. At Imperial Dade, our vision is to use AI to streamline processes, optimize data analysis, and support our staff with better training resources. These advancements allow us to deliver reliable, responsive service across the U.S. and Canada.

By leveraging AI thoughtfully, we’re not only able to stay agile and competitive, but we’re also building a foundation for an even stronger customer experience. Through predictive analytics,

personalized interactions, and efficient operations, AI enables us to meet our customers’ needs more precisely, maintaining the human-centric approach that remains central to our mission.

AI represents a powerful tool for our industry—but it’s a tool that requires responsible handling, continuous oversight, and an understanding of its limitations. When we strike the right balance, we can elevate our capabilities and provide our customers with the best possible experience, now and into the future.

For additional information, please visit www.imperialdade.com.

prioritizing sustainability and costefficiency. Their solutions integrate seamlessly into commercial kitchens, making them attractive choices for consultants focused on functional design without compromising quality or environmental standards.

Restaurant equipment and supply dealers also find Electrolux Professional Group to be a valuable partner due to the ease of integration, robust product lines, and extensive dealer support. “We understand that dealers need to feel confident in the products they represent,” added the Charlotte, NC based executive Paccione. “That’s why we invest heavily in education, ensuring that dealers know our products inside out and understand the added value they bring to end-users.”

Electrolux Professional Group’s dealer partnerships are built on trust, knowledge-sharing, and a deep understanding of market needs. By training dealers to become advocates of energy-efficient solutions, the company empowers dealers to deliver not just equipment, but a complete package that meets the growing demand for sustainable practices in the foodservice industry. Whether it’s highspeed ovens, pressure braising pans, or energy-efficient refrigeration solutions, Electrolux Professional Group offers comprehensive support in logistics, product training, and postsale assistance, which helps dealers grow their relationships with foodservice operators.

Restaurant and foodservice operators face ever-changing challenges— from labor shortages to rising operational costs. Electrolux Professional Group understands these needs and provides solutions that directly address the pain points of busy kitchens. “For foodservice operators, it’s all about productivity, flexibility, and cost-efficiency,” Paccione noted. “Our equipment is designed to provide a user-friendly experience, even for those who may not have much experience in a kitchen. That helps operators manage the labor challenges that are so prevalent today.”

The Electrolux Professional brand of advanced cooking technologies,

such as the pressure braising pan and high-speed cooking systems like SpeeDelight, offer incredible efficiency by reducing cooking times and simplifying complex processes. For instance, SpeeDelight can prepare sandwiches and paninis in under a minute, transforming kitchens where time and speed are crucial factors. This innovation is ideal for environments like hospital satellite kitchens or high-volume restaurants that require rapid service.

“High-speed cooking equipment like SpeeDelight is crucial in today’s fast-paced foodservice world,” said Paccione. “It helps operators maintain quality while reducing wait times, which is essential for customer satisfaction and operational efficiency.”

Electrolux Professional Group sees customers as long-term partners, whether they are consultants, dealers, or operators. This philosophy is rooted in a robust support network that includes both pre- and post-sale assistance. Electrolux Professional Group offers training sessions, online resources, and round-the-clock customer care, ensuring that every partner, from the dealer to the kitchen operator, feels confident and wellsupported.

“Building trust is one of our guiding principles,” Paccione stated. “We make sure our partners have everything they need to succeed, from the initial consultation to installation and maintenance support. We are obsessed with understanding the needs of our customers and acting sustainably in everything we do.”

The company’s vision extends well beyond simply supplying products—it is about shaping an industry that values sustainability, efficiency, and the human element of every kitchen. This is achieved through close collaboration with partners across the entire supply chain, offering solutions that not only save energy and reduce waste but also make the work-life of kitchen staff more manageable and rewarding.

Paccione’s tenure in the foodservice industry has been defined by his exceptional success in establishing

highly effective sales and marketing teams that focus on both representation and distribution. He understands the value of a dual strategy—utilizing representatives to cultivate strong, personal relationships with clients while leveraging robust distribution channels to efficiently reach a wide audience. This approach provides robust support and a seamless customer experience for the industry’s various market segments, including restaurants, cafes, and large-scale catering services.

A newly announced partnership with Nordon enables this approach. Nordon’s experience representing food service equipment in vital markets such as schools, healthcare facilities, and restaurants aligns perfectly with this vision, helping expand Electrolux Professional Group’s market presence across Eastern U.S. states.

Niki N. Arakelian, president of Nordon, added: “We feel honored to represent Electrolux Professional, Crathco, Grindmaster and UNIC. Our

dynamic wholesale sales approach combined with quality products is the ideal formula for a successful partnership.”

For those interested in learning more about Electrolux Professional Group’s offerings, the company invites consultants, dealers, and operators to reach out via their website or to visit one of their culinary centers across the U.S. These centers serve as experiential hubs where potential partners can see the products in action and understand their impact firsthand.

“Electrolux Professional Group is committed to being a trusted partner that makes your work-life easier, more profitable, and truly sustainable,” Paccione concluded. “Whether you’re designing a new kitchen, selling equipment, or running a foodservice operation, we have the products, the people, and the passion to help you succeed.”

minded customers.

“Restaurant owners are beginning to see that the appeal of energy-efficient practices extends beyond savings,” said Bronke. “When patrons notice sustainable changes, they often appreciate that the restaurant is making an effort to protect the environment they share. It’s a way for restaurants to align themselves with the community’s values and attract a customer base that appreciates responsible business practices.”

Ventless electric cooking technology has revolutionized the restaurant industry by enabling cooking in locations that traditionally required costly ductwork and ventilation systems. Using advanced filtration systems, ventless equipment captures smoke, grease, and odors, making it possible to operate in smaller spaces without extensive construction. “This flexibility not only reduces installation and operating costs but also allows restaurants to expand cooking options in places like food trucks, pop-up locations, or areas within existing buildings where traditional hoods and ducts aren’t

feasible,” Bronke explained. “Ventless technology opens up new opportunities for chefs and business owners to cook anywhere, efficiently and affordably.”

The rebate program offers support that goes beyond financial incentives. Participating restaurants gain access to their expertise, and the company’s implementation vendors offer support with filling out rebate forms, advising on eligible equipment, and managing project logistics. The resources are designed to make it easy for even small, independently run restaurants to navigate the rebate process and benefit from highefficiency upgrades.

To further simplify participation, CNG, SCG and UI collaborate with vendors, distributors, and trade associations, making information about the rebate program available at local industry events and through direct engagement with restaurant operators. “We make it a priority to connect with as many foodservice operators as possible, ensuring they know about and can easily access these rebates. By simplifying the process,

we aim to get more businesses involved and help reduce energy consumption across the state,” Bronke explained.

Every piece of equipment eligible for the rebate program must meet rigorous standards, including certifications like ENERGY STAR®, which assures customers of the highest efficiency. By focusing on verified products, UI, SCG, and CNG helps ensure that Connecticut restaurants are investing in durable, effective solutions that provide long-term savings. “Using equipment that meets standards like ENERGY STAR gives restaurant owners peace of mind—they know they’re choosing a solution that’s been vetted for quality and efficiency,” Bronke said. “It’s important for us to ensure that the products we support not only reduce energy use but also enhance the overall experience for the business and its patrons.”

For restaurant owners and foodservice operators in Connecticut interested in lowering energy expenses while also supporting their community’s environmental goals, the rebate program offers a powerful opportunity. With rebates

available for a variety of equipment, from HVAC systems to exterior lighting and kitchen appliances, UI, SCG, and CNG’s program is designed to fit a range of needs and budgets. Each upgrade not only enhances the efficiency and sustainability of the business but also adds value to the community’s long-term environmental health.

For more information on how to participate, restaurant and foodservice operators or distributors can reach out to the team at EnergizeCTMidstream@ ri-message.com. Through this contact, they can learn more about the eligibility requirements, equipment options, and how to get started with the rebate application process. In an industry where every dollar matters, taking advantage of energy efficiency rebates is an investment in both the business and the community it serves. With CNG, SCG and UI’s support, Connecticut’s foodservice industry is empowered to thrive sustainably while making a lasting positive impact on the environment.

problems that detract from the guest experience.

Many operators think they’re saving money by handling cleaning in-house, but the hidden costs quickly add up. Labor inefficiencies, high turnover, and inadequate training lead to inconsistent results and wasted time.

One of the most overlooked pitfalls of in-house cleaning is its impact on management. Supervising cleaning tasks, addressing complaints, and training new staff takes time—time that could be better spent focusing on hospitality and food quality.

Professional cleaning services eliminate these inefficiencies. Their teams are trained to execute cleaning tasks efficiently and effectively, adhering to strict protocols that guarantee consistent results. This frees your team to focus on what they do best: delivering an exceptional dining experience.

Failing a health inspection is one of the quickest ways to damage your reputation and bottom line. The fines, increased scrutiny, and public fallout

can be devastating. Professional cleaning services help you avoid these pitfalls by ensuring that health and safety standards are met consistently.

Using detailed checklists, timestamped logs, and mobile inspection software, professional cleaners provide proof that cleaning protocols are being followed. This not only keeps you compliant but also gives you peace of mind, knowing your establishment is always inspection-ready.

The hidden costs of a failed inspection go beyond fines. Negative publicity can drive away customers, and the stress of preparing for re-inspection disrupts operations. Professional cleaning services help you stay ahead of these challenges, so you never have to scramble at the last minute.

In a world where a single negative review can go viral, cleanliness is non-negotiable. No operator wants to see complaints about greasy floors, smudged glass, or unsanitary bathrooms on social media.

Professional cleaning services provide

the reliability and thoroughness you need to maintain your reputation. They address details that in-house teams often miss, such as food debris in corners, dust on shelves, and streaks on mirrors. These small touches make a big difference in how your brand is perceived.

What to Look for in a Professional Cleaning Partner

Not all cleaning services are created equal. To ensure you’re getting the best value, look for a partner with a proven track record in restaurant and kitchen cleaning. They should offer more than just labor—they should provide a comprehensive solution, including supervision, checklists, and accountability systems.

At York Building Services, we pride ourselves on transparency and collaboration. We work closely with our clients to define clear expectations and deliver measurable results. Our team includes supervisors and executive leaders who are committed to your success.

One of the biggest misconceptions

about professional cleaning is that it’s too expensive. Yes, the upfront costs may seem higher than in-house cleaning, but the long-term benefits far outweigh the initial investment. You’re not just hiring cleaners; you’re gaining a partner who helps protect your brand, your equipment, and your peace of mind.

As we prepare for 2025, it’s time to rethink the way we approach cleaning in the restaurant and foodservice industry. This isn’t just about meeting standards; it’s about exceeding expectations and setting your business up for long-term success.

At York Building Services, we’re here to help you create a cleaning strategy that covers every detail, from the kitchen to the dining area to the bathrooms. Our team is ready to answer your questions, develop customized solutions, and partner with you to ensure your operations run smoothly and efficiently.

Cleanliness isn’t just a task—it’s the foundation of your business’s success. Let’s make 2025 your cleanest, most successful year yet.