July 2023 - Total Food Service

VETERAN TRADE SHOW DUO RETURN TO INDUSTRY WITH PURCHASE OF TRIO OF RESTAURANT EVENTS

For Tim von Gal, his departure from the restaurant and hospitality trade whom industry was never his intent in 2016. “We loved the industry and the inspiring entrepreneurs that have made the restaurant and hospitality field so interesting.” As with many scenarios an aggressive buyer came on the scene and von Gal and his partner Doug Miller reluctantly cashed in their chips to move onto the next chapters of their careers.

Fast forward seven years and the von Gal, Miller duo have returned. Their newly formed Restaurant Events LLC, a new trade show management

company have announced the purchase of The International Restaurant & Foodservice Show of New York, Florida Restaurant & Lodging Show and the Western Foodservice & Hospitality Expo from Clarion Events. Tim and Doug are as mentioned no strangers to the events or the industry they serve… in 2014 under the banner of Urban Expositions they purchased the events from Reed Exhibitions and grew the events until 2016, when they sold them to Clarion Events.

“We are thrilled to be re-acquiring these events especially as the restaurant and hospitality industries are seeing exponential growth following

the challenges during the pandemic,” said Tim von Gal, Partner in Restaurant Events. “The recent International Restaurant & Foodservice Show, which was held in March, reported a 50% increase in attendance bringing the audience nearly back up to pre-pandemic levels. The aisles were packed with solutions providers and qualified buyers and there was an excitement for the industry to be back together. We look forward to building on this momentum for the Western Foodservice & Hospitality Expo in August and the Florida Restaurant & Lodging Show in November.”

“The three restaurant and foodser-

vice trade shows are among the most respected events in the industry, attracting thousands of attendees and exhibitors, and we are confident that Tim, Doug and the team at Restaurant Events will provide an unparalleled opportunity for industry professionals to network, learn about new products and services, and stay up to date on the latest trends and developments,” said Greg Topalian, CEO, Clarion Events North America.

“We have a great team in place to take these events to the next level and we are truly excited to be working to-

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PIZZA DISTRIBUTION LEADER FERRARO FOODS ADDS NEW JERSEY’S GDS FOODS

Ferraro Foods, one of the country’s largest specialty distributors of food and foodservice supplies to pizzerias and Italian restaurants, has acquired New Jersey-based GDS Foods Inc., an importer and distributor of Italian food products to pizzerias throughout New York, New Jersey and Pennsylvania.

“This is very much core to our strategy for us to be the largest pizza distributor in what we call the power states: New York, New Jersey and Connecticut,” noted Ferraro Foods CEO Dan Hill. “GDS has been around since 1985 with street business that is nearly 100%. That makes them a perfect fit for our culture. They bring us a nearly $50 million book of business with virtually zero overlap.”

Ferraro’s partnership with the Sussex, N.J. based business, with nearly $50 million in annual sales revenue, expands Ferraro’s growing network of distribution hubs in a crucial market for pizzerias, adds hundreds of customers to its roster and helps broaden Ferraro’s industry leading offering of specialty imported Italian food products.

“We are excited to partner with GDS, a terrific family-run business with strong roots in the area going

back 35 years. We love the business, we love the people, and they have a loyal customer base that aligns perfectly with Ferraro’s. Just as important, GDS is pizza to the core, so they are a perfect fit for the Ferraro culture,” Hill continued. “Our core tenet has been going non-stop in our commitment to our customer relationships. For us it is all about providing talented operators a portfolio of the highest quality Italian products. To us and GDS, it’s all about being in the field and working side by side with our pizzeria owners to develop their menus.”

The GDS management team is set to remain as part of the new venture. Founder Sal Riggio and his daughter Victoria we be actively involved in bringing both teams together. “Her graduate studies in behavioral psychology will be of great benefit to our team. We understand that not only is our success moving forward built on our food and customer, but it is also about talent,” Hill continued.

The GDS partnership is the latest in a robust acquisition pipeline under development by Ferraro, aimed at increasing its market share in critical Northeast pizza markets – home of the country’s largest concentration of independent pizzerias. The news comes on the heels of Ferraro’s announcement last month of its addition of a 230,000-square-foot warehouse and distribution center in Long Island.

Hill sees the GDS acquisition as the next step in his vision for the ex-

pansion of the company. “We will continue to pursue opportunities in the power States,” he said. We also understand that we need to move at a pace that we can handle without any sacrifice to our level of customer service. There will be no shortage of opportunities for us as we have seemingly been identified as an acquirer of choice. By now operating as a single entity, the opportunity to share inventory will give us and our street customers a tremendous advantage.”

Headquartered in New Jersey since their founding as a family business nearly 50 years ago, Ferraro Foods is America’s leading distributor of specialty Italian foods and foodservice supplies to pizzerias and Italian restaurants. With a concentration in the critical pizza markets of the Northeast and customers spanning 26 states serviced by distribution divisions in Upstate New York, Long Island, Connecticut, Maryland, North Carolina, Florida and Indiana, Ferraro Foods now boasts annual sales revenue of nearly $1.3 billion, with the new acquisition bringing additional buying power.

Ferraro Foods is working every day to earn and build trusted relationships by delivering an unrivaled menu of authentic, top-quality offerings, unmatched specialized category expertise and consistently exceptional value and service. “Ferraro Foods is pizza, that is the message that is reverberating throughout the industry as we continue to increase our customer base as the premier provider in the specialty Italian foods space,” Hill concluded.

“Our core tenet has been going non-stop in our commitment to our customer relationships. For us it is all about providing talented operators a portfolio of the highest quality Italian products.” — Dan Hill

The Ferraro Foods distribution cernter in Suffolk County, NY

GLOBAL HEAVYWEIGHTS JOIN

INFLAVOUR’S FALL SPEAKER ROSTER TO HELP RESHAPE REGIONAL F&B ECOSYSTEM

InFlavour, the world’s newest food and hospitality show in partnership with the Saudi Ministry of Environment, Water & Agriculture, will feature a stellar speaker line-up for its inaugural edition at Riyadh International Exhibition & Convention Centre from October 29-31.

His Royal Highness Prince Khaled bin Alwaleed Al Saud, CEO of investment group KBW, will join celebrity chefs Marco Pierre White and Manal Al Alem on the powerful line-up of conference speakers, with the star power trio complemented by a host of industry leaders from companies such as Big Idea Drinks, Ossiano, and Kitopi, the world’s leading multibrand restaurant and tech unicorn.

White, often considered the ‘Godfather of Modern Cooking’, Marco Pierre White is a passionate advocate for the F&B industry’s ongoing matu-

rity and progression. He said it is “an honour and a privilege” to headline the first InFlavour event.

“To be involved in the launch of Saudi Arabia’s first F&B event is incredibly exciting, not only because InFlavour promises to greatly accelerate the Kingdom’s burgeoning food sector but, with government-backing, it is also clearly serious about improving food security and inspiring industry innovation across local and international businesses.”

“Middle Eastern cuisine is all about coming together, sharing, socialising, and indulging – and that is what I see InFlavour bringing to the table. When you combine international knowledge, local insights, technology, and cuisine, amazing things can happen. Given the list of expert speakers that I have seen so far, expectations should be sky high.”

Invaluable Speaker Insights

Other sector-leading speakers sharing their expertise over the three days include Mo Ballout, Founder & CEO of Kitopi; Bjorn Oste, Founder & CEO of Big Idea Drinks and Co-Founder of OATLY; Gregoire Berger, Executive Chef at Ossiano; Lou Cooperhouse, Founder, President, and CEO of the global cellular aquaculture leader, Bluenalu; Vonnie Estes, Vice President of the Innovation International Fresh Produce Association; Varun Inamdar, an independent hospitality chef and consultant; and Supreet Raju, Co-Founder of OneRare, the world’s first metaverse for the F&B industry.

“These are the people at the sharp end of transformation across the entire global F&B eco-system,” said Michael Champion, CEO of Tahaluf, the Informa Business entity organising InFlavour with the support of the Saudi Ministry of Environment, Water & Agriculture. “Their insights will be invaluable in reshaping the food and beverage economy within Saudi Arabia and beyond.”

Issues to be addressed at the InFlavour conference include food and water security, agritech, sustainability, logistics, food tech and investment, alternative proteins, plant-based food, concept restaurants, culinary excellence, food waste, retail, and ecommerce.

With unrivalled government support, InFlavour is central to a major F&B transformation within Saudi Arabia, which is actively promoting foreign direct investment and tour-

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Main Office

100 Melrose Avenue, Suite 208 Greenwich, CT 06830

Publishers

Leslie & Fred Klashman

Vice President of Sales and Marketing

Michael Scinto

Art & Web Director Mark Sahm

SCOOP News Editor and Senior Contributing Writer

Joyce Appelman

Contributing Writers

Cherry Dumaual

Francine Cohen

Editorial Interns

Hanaa Ahmar

Skylar Brennan

Josephine Dlugosz

Jackson Hart

Parker Shatkin

Ivy Thomas

Phone: 203.661.9090

Email: tfs@totalfood.com

Web: www.totalfood.com

continued on page 102

MID-YEAR RATE REPORT:

BEST PRACTICES TO IMPROVE INSURABILITY AND REDUCE RISK IN TODAY’S INSURANCE MARKET

The volatile commercial property insurance market began 2023 in turbulence, with economic uncertainty, rising replacement costs, supply chain delays and prominent weather catastrophes in 2022 elevating rates. Industries across the board, including hospitality, are likely to pay more for property insurance and see terms and conditions tighten, but stabilizing inflation and improved underwriting should help the market settle into a less erratic future.

Below are average rate increases as of Q2 2023. Discuss your business exposures with your insurance broker to understand what to expect in advance of your next renewal.

• Hospitality, 15%-20% Increases: Risks with exposure to delivery or transportation of guests are seeing larger automobile rate increases. Liquor liability remains tough to place. Additional underwriting of crime scores and sub-limited coverage for assault and battery continues.

• General Liability, 2%-10% Increases: Carriers are deploying capacity carefully, and underwriters are requiring thorough submissions before accepting a risk in challeng -

ing classes, partly due to the persistence of nuclear verdicts but also to offset higher reinsurance costs. Risks with adverse claim history, or those with exposure to abuse and molestation or wildfire, are facing

tougher renewals. Accounts with favorable loss history are experiencing moderate rate increases — and occasionally small rate reductions — based on exposures and sustainable program structures. Additional time will be necessary in all property & casualty lines to structure insurance programs and negotiate terms with carriers.

• Umbrella & Excess Liability, 5%-20% Increases: Claims severity is the main driver for increased premiums, but new capacity is entering the market at elevated prices. Insureds with fleets above 300 units will be more difficult to place. Insureds may find more competition in their lead layer if the program is coupled with primary casualty, since carriers are seeking growth, particularly in workers’ compensation. Conversely, there is increased competition for excess layers above $25M due to new capacity.

• Commercial Property, 10%25%+ Increases: The property market is the most volatile experienced in two decades. Replacement cost valuations remain a focal point

continued on page 118

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.

Industries across the board, including hospitality, are likely to pay more for property insurance and see terms and conditions tighten, but stabilizing inflation and improved underwriting should help the market settle into a less erratic future.

THE PASSING OF LAWRENCE “LARRY” CANTAMESSA, PRESIDENT OF PBAC AND ASSOCIATES

It is with heavy hearts that we mourn the recent passing of Larry Cantamessa, long-time industry expert and former President of PBAC and Associates, at 63. His career with PBAC began twentyseven years ago, when he joined Michael Posternak and Steve Bauer as a Sales Trainee. Over time, he rose through the ranks, establishing himself as a talented producer, and thanks to his evident capability in leadership, became President and Co-Owner of the company.

Posternak, Larry’s former boss and partner at PBAC, as well as close friend, speaks on Cantamessa’s beginnings in the food service industry. “I met Larry some 30 years ago with Steve Bauer at a sales meeting conducted at Schaffer Foods, where industry legend Greg Sergin had started up an E&S division,” Posternak said. “Larry was Greg’s

trainee and during this sales meeting I noticed that Larry asked a lot of good questions – he seemed, to me, to be very bright, and I thought, This is someone that we should hire

sometime in the future. ”

“Schaffer went out of business, and we hired Larry as a trainee and I mentored him, and eventually he became a partner,” Posternak continued. “He was our handpicked, handgrown successor. His business persona was largely a blend of Steve and myself – I’m the people person, Steve’s the product person, but Larry was both.”

Cantamessa also helped shape the food service and manufacturing industries of Greater New York with his community service. He served as the Local Chapter President of MAFSI’s Region-03 New York chapter and continued his service as a member of the representative group’s National Board of Di -

rectors, a position he held for ten years. In honor of his dedication to MAFSI and food service representatives nationwide, he was presented with the MAFSI Pacesetter Award in 2016. His work also ensured that younger generations could pursue their culinary and hospitality passions, as he served as the Vice President of the Partridge Scholarship Foundation, an organization of tristate area food executives dedicated to providing scholarship assistance to leading culinary institutions. Some of those whose lives he touched – both professionally and personally – shared many of their fondest memories of Larry:

“Larry was authentic, warm and smart. He was the Reggie Jackson

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“[Larry] was thoughtful, insightful, and direct – but also always ready with a wry smile and a laugh. He knew how to be earnest about the business, without taking himself too seriously.”

—Gary Simpson

(L to R) 1. Larry built PBAC into a national and local rep powerhouse with partners Michael Posternak, David Aitkenhead and Steve Bauer. 2. Larry and the love of his life wife Sarah 3. Larry was committed to giving back to the industry he loved so dearly through his leadership with The Partridge Club. 4. Larry built friendships with people including Keith Fitzgerald that were special and endearing

IS YOUR ICE SUPPLY A HEALTH DISASTER WAITING TO HAPPEN?

When you think of health and safety measures at your business, your ice machine probably doesn’t come to mind. But the FDA classifies ice as a food for good reasons: under certain conditions, ice can make people sick with bacterial or viral infections. Consumers are most likely to encounter contaminated ice in healthcare facilities, but it’s also possible for ice to sicken customers and staff in restaurants and bars.

How Ice Machines Attract and Transfer Bacteria

While mold and slime built up

on the inside of your ice machine is undoubtedly disgusting, it’s the invisible contaminants that pose a real threat to your customers and employees. More than one outbreak of Legionella at a hospital or other healthcare facility has been traced to ice machines over the last few decades, and a 2018 study of 64 ice machines across 5 hospitals and 2 nursing homes found “Gram-negative bacilli and/or Candida spp were recovered from 100% of drain pans, 52% of ice and/or water chutes, and 72% of drain-pan grilles.”1 People can become infected with these bacteria when they consume the contaminated ice and when ice falls through the drain pan grille of ice

and beverage dispensers, splashing contaminated water onto their hands and cups.

Commercial ice machines don’t create germs on their own. Human beings transfer bacteria and viruses to ice equipment via dirty hands, coughing, sneezing, and dumping partially consumed beverages into ice machine drain pans. They also spread germs through improper use of ice scoops, shovels, and buckets when taking ice out of bins. Once germs enter the ice machine, they will rapidly spread throughout the unit and live in the ice until the machine is adequately sanitized.

How to Reduce Bacteria in Your Ice Equipment and Eliminate IceAcquired Infections

While you can’t reduce the chances of your ice harboring germs to zero, you can get pretty close by taking the following four steps.

1. Pick the Right Equipment

Touchless ice dispensers have become more

popular in the last 3 years, thanks to the Covid-19 pandemic, but they have always been the best choice when it comes to maintaining a safe ice supply. Unlike standard ice machines with attached bins and ice machines integrated into soft drink dispensers, touchless ice dispensers eliminate virtually all human contact with the machine and the ice itself. Relying on sensors to release ice into cups when presented, touchless ice dispensers not only reduce the opportunity for dirty human hands to spread bacteria and viruses to the ice; they also require less superficial exterior cleaning. Touchless ice and water dispensers should be the default choice for healthcare facilities. That said, restaurants and bars—particularly ones with self-serve ice and beverage machines—should strongly consider swapping out their standard ice equipment for touchless models too.

2. Hire Experts for Maintenance

Whether you have a touchless ice dispenser at your business or not, proper ice machine maintenance will always be your first line of defense against contaminated ice. Many business owners hire HVAC or refrigeration technicians to handle

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While mold and slime built up on the inside of your ice machine is undoubtedly disgusting, it’s the invisible contaminants that pose a real threat to your customers and employees.

By Lexi Wolf

COULD SOUS VIDE RAPID COOK KITCHENS BE THE ANSWER TO THE LOOMING NATIONAL GAS BANS?

In May 2023, New York State ratified a ban on natural gas and other fossil fuels in new buildings starting in 2026, which could easily turn into a national ban and mean big trouble for restaurants. Once implemented, the law will prohibit the use of natural gas, which roughly 76% of American restaurants use.

Cuisine Solutions, the leading manufacturer and distributor of sous vide foods, alongside its research and development arm, The Culinary Research & Education Academy (CREA) have for decades helped restaurants streamline their F&B programs, reducing labor costs, waste, and prep time.

Now, with the gas bans looming, CREA and Cuisine Solutions products could be the answer to restaurateurs’ stove woes. The team at CREA have been assisting restaurants like Jon Taffer’s new Taffer’s Tavern concept to create hoodless, high tech, rapid cook kitchens that are fully electric, eliminating any gas concerns. CREA helps businesses and restaurateurs build out these kitchens, providing equipment recommendations and developing the menu using Cuisine Solutions’ sous vide products, allowing for qualitycontrolled dishes.

“We work with restaurants to create a kitchen that takes the guesswork out of cooking and eliminates the need for gas, while using our precooked sous vide products that take minutes to finish and are consistent in quality and flavor,” said AJ Schaller, CREA Culinary Director. “We train any restaurant’s F&B staff to use the rapid cook equipment to serve our products, helping to reduce prep time and labor costs,

while increasing yield.”

CREA typically spends about two or three months completing the development work for the opening of a restaurant, creating a kitchen that requires no gas and using rapid cook equipment for all dishes. The team takes a strategic, turnkey approach, from developing all recipes—from cuttings of the ingredients to distribution and calculating food costs—to providing equipment training for the F&B staff and all other tools needed to run a successful restaurant.

“The footprint of a kitchen that uses prepared sous vide products to

a normal kitchen requires 35-40% less space,” said Schaller. “This will be key for restaurant owners that are dealing with a smaller kitchen with less prep area and no gas. One would only need a six-foot table and a combi oven, which has its own internal ventilation system, to craft the menu.”

While the initial investment for electric rapid cook equipment tends to be higher, they also last longer and ultimately require less maintenance through the years—not to mention their positive environmental impact. Rapid cook kitchens require no gas or flame, eliminating

harmful particles and making them a real solution when adapting to the new legislation.

About Cuisine Solutions

Cuisine Solutions is the world’s leading manufacturer and distributor of sous vide foods. Led by an international team of award-winning chefs, Cuisine Solutions is recognized as the authority on sous vide— the innovative precise-cooking technique that the company pioneered, perfected, and popularized decades ago. Headquartered in Sterling, Virginia, Cuisine Solutions services more than 22,000 restaurants and 6,000 retailers, as well as first and business class on the top 10 airlines in the world, and major hotels. To learn more, visit www.cuisinesolutions.com.

About CREA

The Culinary Research and Education Academy (CREA) is a global leader in culinary research, education and consulting. Founded in 1991 in France by Chief Scientist Dr. Bruno Goussault as Centre de Recherche et d’Études pour l’Alimentation, CREA aims to change the way chefs prepare food through rigorous training, food science innovation and food consulting. To date, CREA and Dr. Goussault have trained over 5,000 chefs around the world and over 80% of the world’s 3-Star Michelin chefs. Through its headquarters in Paris and Washington, D.C., CREA educates and consults professional chefs and top industry professionals alike through educational programs, global seminars, online video courses and customized engagements. For more information, visit www.lecrea.com.

“The footprint of a kitchen that uses prepared sous vide products to a normal kitchen requires 35-40% less space.” — AJ Schaller.

AJ Schaller, CREA Culinary Director

BURRATA

Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream.

Enhance your menu by creating a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.

Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz. and 1 lb. Stracciatella.

For more info and samples, please contact: foodservice@belgioioso.com

877-863-2123

belgioioso.com/Foodservice

LATEST VIRTUAL BREAKFAST SESSION GETS INDUSTRY INSIGHTS FROM TFS CO-PUBLISHER KLASHMAN

When planning this past month’s L. Sashin /Total Food Service

Virtual Breakfast Sessions lineup, I decided to start off by turning the tables on TFS Publisher Fred Klashman and put him on the hotseat of VBS #39, “Coffee with… Fred Klashman”.

Klashman’s path to Publisher of TFS was as straight as a row of W’s. On his early career as a sports publicist, he stated, “5 firings in 5 years!” He then decided to combine his competitive attitude and discipline fostered by his participation in NCAA Division 1 Hockey at Colorado College and go into sales of media. “I had a rough, but fair boss that fired me weekly, but I kept bouncing back and like the best hockey coaches I played for, he drove me to learn and succeed.”

Klashman’s next step after his career at CBS Radio and ABC-TV was to take what he learned from both past success and failure to start a publication on what he considered to be an “interesting, non-technical industry”, something that he felt filled a void in that industry… The result, Total Food Service and 32 years of asking “the” important questions.

When asked about his May trip to the National Restaurant Show in Chicago, Klashman was quick to point out that he saw companies that have adapted to the current restaurant business climate. “I saw innovations at the restaurant show that keep me optimistic of the future of the industry. Where there’s a need, there’s always someone who will figure it out and drag the

industry forward.”

Klashman’s session was bolstered by questions and comments from audience members Lou Biscotti of Marcum, LLP, Mike Gansl of Voice of Reason Consulting and NY Hospitality’s Peter Herrero. As the conversation continued, topics ranged from the disappearance of Greek Diners to the “Inflation Reduction Act” to menu adaptation to meet both increase prices and diner’s tastes and expectations.

Spiraling prices proved to be the perfect segue in June’s 2nd VBS session that focused on “The California Foodservice Instant Rebate Program”, a program that enables

restaurateurs the ability to buy energy efficient equipment and have the state’s energy rebate to be applied to the purchase at time of purchase. The VBS was co-anchored Jeff Wade of Energy-Solutions and KLH Marketing Inc’s Dave Kuelpman.

“There are rebates available for the purchase of certain energy saving restaurant equipment (there’s constantly updated official list)”, stated Wade. “In the past the buyer paid for the equipment, received a form, filled it out and waited for the money to be sent, a process that often took weeks. With the current program that rebate happens instantly at time of purchase.” Wade’s

company, Energy Solutions facilitates those ‘Instant Rebates’ thus making it easier for restaurateurs to buy needed equipment without floating extra money until the rebate finally appears. This not only saves companies the extra money needed to put down on the purchase but can also affect the total money financed.

Kuelpman, whose company distributes equipment, pointed out that although rebates whether instant or not are attractive, shouldn’t be the only thing that makes you buy a certain unit. “When people come in before we speak equipment, we need to know the individual company, the menu, the reason you’re buying the machine, etc.” he said. “It’s not like buying socks, in some cases the energy efficient unit doesn’t fit the need.” Anaheim based Kuelpman pointed out that Disney came in seeking a certain “rebate guaranteed” piece of equipment. “We informed them that although it would do the job there was another unit that would serve their needs better. After discussion Disney agreed. ‘We weren’t looking for a quick sale, we were looking for a good customer.’ If only the rest of the world acted like that.”

The TFS/Sashin VBS Series returns on June 29th with “No Man(ager) is an Island - Team Building in 2023” and “Where Have All the Deli’s (Kosher/Style) Gone?” on 7/12. To register for the sessions, go to Eventbrite and type in “Virtual breakfast Sessions”. https://www.eventbrite. com/e/total-food-service-l-sashinassociates-virtual-breakfast-sessions-tickets-429338572227

“Whether it’s diner or fine food, you’re all drawing from the same, stressed, overpriced supply chains. Those that adapt, adopt and change make it work!” — Fred Klashman

MAKING SENSE & CENTS OF ALTERNATIVES TO PLASTIC BAGS

Among the many challenges that restaurant, hospitality and retail grocers share is understanding the new landscape of single serve plastic bags.

Although there is currently no federal ban on plastic bags, states across the country are taking the initiative— New York, California and Hawaii are among the states that have already banned single-use plastic bags. The United States may actually be behind the curve: The European Union banned single-use plastic items such as straws, forks, knives and cotton buds in 2021, and China enacted their plan to ban non-degradable bags in all cities and towns in 2022.

More and more, single-use plastic bags—often called t-shirt bags—are being banned from use by businesses. We all know that plastic bags often end up as litter. People carelessly toss bags no longer needed on the ground, or a strong breeze lifts a discarded bag out of a garbage can or landfill and

carries it off where it can end up in a tree or waterway. Americans use a staggering 100 billion plastic bags per year, and very few are recycled.

The trend has been building for a number of years, starting in coastal areas and spreading to cities across the country and beyond. Bag bans and eco-conscious consumers are impacting foodservice operators and retailers, and with that pressure many must rethink their packaging options. Ecoconscious customers may not want to support a business that still uses plastic bags; at the same time, we know that about 40% of shoppers forget to bring a reusable bag or don’t have one available. They are then forced to pay a fee or juggle their purchases and may leave the store annoyed.

In many ways the issue came to the

forefront during or as a result of the Pandemic. The dramatic increase in takeout and delivery of food during the pandemic resulted in more bags being used to meet demand. Much of that increase in to-go sales of food and drinks remains. Consumers enjoy the convenience, and 3rd party delivery services and curbside pickup have made it easier than ever to order what they crave.

Take-out and delivery are here to stay, and with that comes the demand of various supply items that consumers expect such as cutlery, napkins, and straws. An easy way to decrease waste is to make those items optional or by request only; this way, operators can cut down on items that may go unused by takeout customers.

Whether your state has mandated that you make a change, or you see it coming, let’s look at four of the popular single-use plastic bag alternatives currently available. Each one has different attributes, environmental footprints, and price points:

One of the more common options is a paper bag. To be accepted under most local legislation, paper bags must contain at least 40% post-consumer recycled content and cannot contain any old growth fiber.

Pros: They are reusable and recyclable.

Cons: Paper bags made from recycled fiber still require more fossil fuels to produce and manufacture than plastic bags. If they get wet, they lose

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 19 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.

strength and can tear. Paper bags are heavier than single-use plastic bags, so transportation costs, gas emissions, and waste disposal weight are higher.

We also see a move towards reusable plastic bags. They are typically produced from post-consumer recycled content or postindustrial content, and must be at least 2.25 mil thick.

Pros: Reusable plastic bags can be reused multiple times by the consumer.

Cons: Many consumers do not reuse the bag enough times to make up for the added plastic material. Plastic bags are recyclable, but they are not typically accepted by curbside recyclers.

Many operators have opted for cotton bags that can be made from traditional, organic, or recycled cotton.

Pros: Cotton bags are designed to be reused hundreds of times. Most cotton bags can be machine washed in cold water.

Cons: Cotton bags require more energy than single-use plastic bags to manufacture, impacting their encontinued on page 115

The dramatic increase in takeout and delivery of food during the pandemic resulted in more bags being used to meet demand.

WHOLESALECHEFSTORE.COM BRINGS A

UNIQUE SHOPPING EXPERIENCE TO NATION’S RESTAURANT & FOODSERVICE OPERATORS

What happens when a savvy veteran marketer teams with a well-established brand? It has once again proven to be a recipe for success when Dan Kaufman joined a New York based uniform and linen rental company with a goal of creating a unique ecommerce brand.

WholesaleChefStore.com, is an online e-commerce platform that sells uniforms and linens such as chef coats, aprons, pants, and chef hats directly to restaurant and foodservice professionals. The website is designed to be user friendly and offers easy to navigate sections; front of house and back of house.

“Our goal when designing the website was to make it as intuitive as possible. It’s all about the user experience so we invested in making uniforms, apparel, and tabletop napkins easy to find and order,” explained Dan Kaufman, General Manager. “When I joined the company in October of 2019, I brought on a team of experts to build a new direct sale platform that was more adaptable versatile, and most importantly user friendly.”

By developing a marketing strategy utilizing

search engine optimization and pay-per-click advertising, Kaufman and his team were able to reach a wider audience and expand their customer base. “Most of our sales come from outside of our service area. We receive orders from as far as California to locally in New York State and many locales in between. We have found a sweet spot that has enabled us to develop a nationwide footprint of satisfied customers,” said Kaufman.

When visting the site, restaurant, catering, hospitality and other foodservice professionals will find a range of options at varying price points. Trusted and well-known brands like Boldric, Bragard, Tilit, Regent and Pinnacle are featured in the lineup of chef coats. Kaufman stressed the importance of “providing both variety and depth in our offerings so we have a product solution for every type of consumer. “Our goal is to provide options and solutions for every segment, from an executive chef in a fine dining establishment to the cook in a local church.” As part of their mission to meet the demand of customers wanting the latest trends and styles at different price points, wholesalechefstore.com has optimized their supply of quality merchandise by partnering with overseas mills. These new supplier partners manufacture high-quality and stylish goods that are commercially launderable, which is a real game changer,” Kaufman stated. Along with these efforts, Kaufman is seeking partnerships with other companies to increase their breadth and

depth of offerings.

One of their featured offerings is their ability to quickly and seamlessly embroider nearly every item that we sell. “We have a very strong embroidery option that our customers enjoy,” explained Kaufman. “We have our in-house team that handles lettering and names, as well as an external embroidery partner for more complex projects. From executive chefs and sous chefs down to the line cook, an embroidered uniform offers a sense of pride and a place of belonging.

Chef coats, pants, and hats are available in a range of sizes and colors, appealing to a broad customer base. For other back of house needs they also sell a variety of towels,clean-up items, and slip mats.

WholesaleChefStore.com offers free nationwide shipping for large orders. This company is growing in scale and continually making changes to both optimize their product selection and further enhance the customers buying experience. If you are interested in placing your first order or would like to request more information, please visit www.wholesalechefstore.com

“Our goal is to provide options and solutions for every segment, from an executive chef in a fine dining establishment to the cook in a local church.” — Dan Kaufman

THE FINE ART OF MUSEUM DINING

Q&A with Chef Kaytlin Dangaran, Bistro Restaurant at the Sarasota Art Museum

Did you know there are over 35,000 museums in America and across the country the boring museum cafeterias have been turned into destination restaurants? Those days of eating an overpriced and average sandwich at a museum cafeteria are gone and eating at the museum has exploded in popularity in recent years.

Chefs helming the kitchens at museum restaurants are finding inspira-

tion all around them, from the scenic sculpture gardens to the art exhibitions that rotate through the galleries. For guests, museum restaurants are some of the best ways to satisfy the creative and physical hunger at the same time.

At Bistro, the seasonal-inspired restaurant at Sarasota Art Museum of Ringling College of Art + Design launched its spring menu in line with its latest museum exhibitions – A Beautiful Mess: Weaver & Knotters of the Vanguard, Richard Benson: The World Is Smarter Than You Are and Sara Berman’s Closet.

Bistro’s Executive Chef Kaytlin Dangaran, is a Tampa native who trained at the French Culinary Institute in Manhattan. Her background includes stints at famed restaurants L’Apicio and L’Artusi in New York City, Quince and Cotogna in San Francisco, and Verde at Pérez Art Museum Miami.

Chef Dangaran and the Constellation Culinary team draws inspiration from Florida’s fruit stands and farmers markets, focusing on locally and seasonally sourced ingredients. Dangaran’s spring menu emphasized healthy proteins and artisanal specialty items highlighting comforting soups, Garden-fresh salads, crisp tartine selections with freshly baked tartine loaves from C’est La Vie bakery, and fresh sandwiches served with house-made bread and butter pickles.

Inspired by the Sarasota Art Museum’s 1926 M. Leo Elliott neo-Gothic building and Paul Rudolph’s 1951 Modernist building, Bistro’s design pays homage to both eras and calls upon the buildings’ origins as a high school and public space to create an environment for museum-curated art experiences coupled with artfully crafted fare. Bistro also offers outdoor seating within the Museum Plaza, the perfect spot to enjoy a meal surrounded by interactive sculptures such as “Staccato” (2017) by Molly Hatch and “Ernest and Ruth (Exuberant Pink)” (2018) by Hank Willis Thomas. The Sarasota Art Museum opened to the public in 2019 and features 15,000 square feet of dedicated exhibition space, the outdoor Marcy & Michael Klein Plaza, the Great Lawn featuring temporary sculptures and site-specific installations, Bistro restaurant and the museum shop.

Bistro Executive Chef Dangaran shares her insights and inspirations.

Tell our readers what got you interested in becoming a chef? Walk us through your career track and how you found your passion for the culinary field?

I was always interested in food from a very young age. I loved the way eating brings people together and how that can be seen across different cultures throughout history.

continued on page 108

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

(L-R) Bistro’s Executive Chef Kaytlin Dangaran holding the Spring Green Tartine; a sampling of the Bistro cuisine (Photo by Daniel Perales)

5 SIMPLE TIPS TO BOOST RESTAURANT PROFIT MARGINS

Years ago, I read some statistics put out by the National Restaurant Association that said a typical restaurant makes 5–8 cents on every dollar in sales. Who wants to work that hard for a nickel? My goal for the restaurant owners I work with in my group coaching program is 15–20%! To help you start your journey to that kind of profit margin, I’m going to share with you five simple tips to boost your restaurant profit margins.

#1 Reduce food waste.

Start using a waste tracker, which is a simple printed form that includes the date, the day of the week and what time something was

wasted, the item wasted, how much was wasted and what the cost was. Employees write it down, add their initials and then the manager adds their initials. While you’re tracking the value of the wasted food, you’re identifying why there was waste and what you can do to fix it. Maybe you need to retrain someone, reposition them, or fire them. Maybe you need to change your par levels if you’re consistently wasting certain items.

#2 Streamline your operations to increase your efficiencies.

There is any number of ways you can do this but one of the things you can do is reduce the number of menu items that you sell. This can reduce the amount of product you have to buy and put on your shelves. This can also make it so that you don’t need as highly skilled cooks, so training goes a lot better and maybe you don’t have to pay as much. Reducing your menu items also reduces your training needs for front of house because fewer menu items means a lot less to learn.

#3 Engineer your menu to maximize your profitability.

Menu engineering requires that you have accurate up-to-date recipe costing cards. You must know what each item costs you to make. A typical restaurant runs 7–9% above the ideal food cost and a rock star chef or kitchen manager will run 2% no matter what. The first time you re-engineer your menu, you can re -

David Scott Peters is an author, restaurant coach and speaker who coaches restaurant operators how to stop being prisoners of their businesses and to finally 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 three principles to restaurant success at http://www. davidscottpeters.com.

duce your food cost by as much as 3-7%. If you ever wanted a reason why you need to start recipe costing cards, this is it.

#4 Train, train, train.

Train people what their job is, how to do it, how well it should be done, and by when. The more you train, the more efficient your team becomes in a kitchen. For example, instead of being able to do one station at a time, when you’ve trained your kitchen team to run two or three stations on a slow night, you have the ability to become more efficient and not have as many cooks on the line. If you’ve been running your managers according to a specific labor target, you’ve been managing your labor incorrectly. The only way to truly know where your labor cost should be is to have a budget. I teach my members a system called the Restaurant Payroll Guardian, which based on your budget target, can tell each of your managers not only how many dollars they have to spend by position but how many hours they have next week to be on budget. Throw in fancy scheduling software with templates, and you can compare what your budget says

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There is any number of ways you can streamline your operations for efficiency, but one thing you can do right away is reduce the number of menu items that you sell.

By Josephine Dlugosz

HERNANDEZ AND 24/7 BRING UNIQUE PERSPECTIVE TO NEW DEALER LAUNCH

24/7 Restaurant Equipment’s slogan says it all: “One call truly gets it all done.” Their team is passionate about bringing the best kitchen equipment to small businesses, hospitals, and chain restaurants across the Tri-State area and support it with efficient and quality service to all customers and patrons.

“I love helping people,” said Christian Hernandez, a former kitchen equipment and supply technician and the company’s president. “As a technician, I would walk in, and see people upset that their equipment is down, and I just knew that I could help save their day.”

Hernandez’s passion for helping others is just one factor that gives the company an edge. In addition, 24/7 prides itself on strong relationships with its clients. Hernandez said that he’s trying to bring back the oldschool ways, the “old-fashioned handshakes,” that really demonstrate a company’s priority to deliver the best services. “I’m building partnerships with a wide range of companies in the Tri-State area so we can be on top of servicing all the equipment we sell,” he said.

24/7 works with its clients in-person, not just online, which is where Hernandez says a lot of mistakes often happen. They help clients find the right piece of equipment based on the size of the space and the services the client is looking to offer. Then, its tech team uninstalls any existing

equipment, removing and disposing it safely. Finally, the new equipment is delivered and installed with a company-provided warranty. “In the end, we help save you money,” Hernandez said. “Restaurateurs and operators simply can’t get service like that from e-commerce sites.”

The company recognizes how the food service industry has changed, especially post-Covid, and many of the products they service reflect the ever-evolving industry. One of those products is the Combi Oven, which they offer in their Combi Advantage package. “Clients can do any-

thing they want in a Combi Oven. Most offer three types of cooking in one oven: steam mode, convection mode, and combination mode,” Hernandez said. “There are special attachments to support grilling and for French fries, there’s no grease necessary. They come out crispy, and it’s the healthier option. We’ve developed an expertise in helping the operator find the right combi solutions for their menu.”

In their Combi Advantage package, 24/7 installs Combi Ovens of any model and any manufacturer. Once clients choose an oven, they provide certified installation, free quarterly preventive maintenance during the first year, free removal of existing equipment, staff training and demo, and even a free bucket of cleaning tablets.

Hernandez and 24/7’s vision includes a read on where the industry is headed. With that the Garden State company is representing the innovative and futuristic product: the Plato Cobiot, a robot designed for hospitality and food service. While a robot may seem daunting to some in the industry, Hernandez said that he tries to educate his clients about why Plato is a positive thing for the future of the industry.

“I try to remind them that Plato is there to help,” he said.

“He doesn’t have any hands and is not a risk to employees. He’s going to bring dirty dishes away from the table, allowing the waiter to have more quality time to interact with the customer, and leading to better revenue.”

The Plato Cobiot focuses on heavy lifting and bussing, not verbal interaction, or relationshipbuilding. Hernandez said that job is still reserved for the restaurant’s staff. “Plato enhances the dining experience,” he said. “We’re in 2023; it’s the future. I say let’s be one of the first to bring [Plato] to market in my area.”

Hernandez has a unique feel for key restaurant profit centers. “Pizza has become a staple for so many different types of foodservice operators.

With that 24/7 is representing the Pizza Group, an Italian company founded in 1974. One of their products, the Dragon Refractory Stone Static Conveyor Oven, is unlike any other pizza oven on the market.

The oven is tiled, instead of being a mesh chain-driven oven. It’s made with refractured stone which helps emulate a real hearth oven. “It offers the speed of a conveyor and the taste of a brick oven. You can make 300 pizzas an hour,” Hernandez said. The Pizza Group Dragon oven is top-of-the-line, and it’s offered at an affordable price.

Finally, among its many partners, 24/7 also works with Broaster Equipment to provide high-quality and affordable pressure fryers. “Like pizza, we see so much potential in adding chicken to a menu. We set out to find a brand that we could

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Christian Hernandez

“Restaurateurs and operators simply can’t get service like that from e-commerce websites.” — Christian Hernandez

SIMMONS LED TABLE NEEDS BRINGS FRESH NEW APPROACH TO RESTAURANT POS SOLUTIONS

The restaurant and foodservice industry have seen so much change as it forges its’ new normal. The Pandemic moved operators into new streams of revenue. From the growth of takeout & delivery to the addition of offpremises strategies, led by the creation of the food-truck phenomenon, that has enabled restaurant brands to create a new base of customers.

With that growth comes the challenge of how to manage what has become for many operators an expanded portfolio of businesses. At the center of that is how to deploy key personnel and give that team the management tools to maximize the customer experience.

To create and maintain profitable growth in today’s restaurant and foodservice market with the price of labor and food and beverage continuing to spiral out of control, finding the right tech solution to manage with has become essential.

As a longtime restaurateur, Ben

Simmons could see the frustration associated with maintaining and managing growth and decided to do something about it. “I could see very clearly that as an industry we had antiquated solutions beginning with our Point of Sale (POS) systems that simply couldn’t keep up with the pace of change,” Simmons noted.

With that mission in mind, Simmons built a team focused on creating a portfolio of simple and affordable solutions to many of the key pressure points in a restaurant and foodservice operation. “I was shocked to see just how narrow the focus is of the well known providers in the POS space,” he explained. That became the impetus for Simmons to create and build the Table Needs platform of tech solutions.

The initial Table Needs product was a QR code solution. “We saw that the use of QR codes had taken much of the personal touch out of how operators interacted and built relationships with their dining patrons. We could see early on that in order to implement these changes that we needed a POS system to continue as the hub for the operator,” Simmons said.

“As I went through the process, I was able to call on my experience in running both independent restaurants and franchised chain units,” he

said. “By thinking about Table Needs from a franchise’s perspective, we were able to create a plug and play solution that could help to manage everything from accounting to marketing within a single eco-system.”

The University of Alabama graduate also brought a rich background to the venture. “I came from a 12-year career in software development and had the opportunity to focus on business process improvement,” Simmons said. “I fell in love with fixing the problems of businesses.” His tech employers would in fact later become angel investors with his Table Needs venture.

Simmons wrote his next chapter with a return to the restaurant industry. That included both the completion of a hospitality program at Cornell University and investments in a portfolio of restaurants. That combination of a software/tech background and studying and working in the restaurant industry perfectly positioned Simmons to create the groundbreaking Table Needs platform.

From a quick service restaurant’s need to simplify and speed the payment process to a mobile app for a food truck to transact payments, Table Needs offers simple and affordable solutions. “I can see the challenge that comes with needing to manage a series of business that are constantly on the fly,” Simmons said.

Simmons continued on page 126

Ben Simmons

“I can see the challenge that comes with needing to manage a series of business that are constantly on the fly.” — Ben

LO REINVENTS HOW B&I PROFESSIONALS GATHER WITH NEW FSM SUMMIT

With the proverbial deck of restaurant and foodservice life being reshuffled in so many aspects, a Canadian entrepreneur has taken it upon himself to reset how B&I professionals gather.

With that goal in mind, veteran entrepreneur Edward Lo created the FSM Summit. “Our goal was to introduce a better way to network with industry leaders in the institutional food service management space,” Lo noted. “There simply had to be a better alternative to standing around for hours to get a handful of rushed conversations.”

Lo recently concluded the inaugural FSM Summit 2023 last month at the National Doral, Miami, Florida. The 2024 FSM Summit is slated for the spectacular stunning Baha Mar resort, June 24th-26th, 2024 in the Bahamas for three days of networking, industry panels, and pre-matched private meetings with innovative solution providers. “I’m convinced that a spectacular Caribbean destination would elevate the whole Summit,” Lo explained.

“Our mission is to help bring inno-

vative products and solutions to food service management operators from contract food management companies, as well as self-operated facilities,” Lo continued. “Our purpose is to help maximize your productivity by helping you to build powerful relationships, learn about the latest innovations from industry leaders, and create a community of like-minded individuals that will extend beyond the event. We know that your time is valuable, which is why we organize the 3-day event to ensure that every moment is focused on bringing value to our operator and supplier attendees.”

Lo’s goal was to build the FSM Summit into a must-attend event for the often-overlooked institutional foodservice professional that are the key buyers and decision-makers in the contract and self-operated food management industry.

“We wanted to create an event in which the healthcare, corporate, college and university and even correctional foodservice professional could come and find solutions,” Lo noted. “These folks have a very different set of needs from the restaurant operator,

and we wanted to create an event that focuses on those needs.”

To ensure attendees have control or influence over purchasing decisions and require relevant products and solutions, they undergo a rigorous vetting process. This matching process sets FSM Summit apart from traditional trade shows, providing a unique and valuable experience.

The FSM Summit also understands that today’s B&I professional is faced with a number of challenges. At the top of the list is the recruiting and training and motivating of the dining staff. “With that in mind, our programming will deal with the nuances of voice and body language to build trust and leadership styles,” Lo explained. “There’s no question that in today’s labor market, it’s all about how you can do more with fewer people. We also understand the need for the Summit to assist the B&I operator in creating strategies that respond to the new realities of a hybrid work force. I’m also convinced that the network opportunity at the Summit, will showcase new opportunities like Senior Living and corporate break rooms.”

During FSM Summit, B&I professionals have the opportunity to meet

with suppliers that are tailored to their business needs. “Unlike traditional trade shows, our curated environment uses a ‘speed meeting’ format where you will engage in 15-minute sessions that are uninterrupted and focused on your specific needs,” Lo said. “These meetings will introduce you to products and solutions that you may not have known existed and act as a thought-starter for future discussions. By participating, you will accomplish more in three days than you would with weeks worth of research outside of our forum.”

The FSM Summit has also embraced the importance of B&I operators giving back to the communities they serve. “We believe in supporting the community within FSM Summit, the community within the food service industry, and the local community where the Summit is hosted,” Lo concluded. “For that reason, we take pride in hosting an activity at each Summit that is focused on contributing back to the local community. We partner with local charities and organizations to help give back in the best way possible. Who says you can’t have fun while paying it forward?”

For more information on attending or exhibiting at the 2024 event in the Bahamas, foodservice professionals are invited to visit: https://www. fsmsummit.com/suppliers

“Our purpose is to help maximize your productivity by helping you to build powerful relationships, learn about the latest innovations from industry leaders, and create a community of like-minded individuals that will extend beyond the event.” — Edward Lo

TRENDS IN PACKAGING: SUSTAINABILITY

Looking for tips on how to get the most out of your packaging? Then look no further.

Inno-Pak, the innovative packaging manufacturer, recently released its 2023 Trends In Packaging (TIP). The TIP series forecasts the coming trends in food-related packaging. This year, Inno-Pak explored the sustainability, graphic design, and structural design trends to expect in 2023 as brands try to stand out from one another. Below is an excerpt from Inno-Pak’s forecasted sustainability trends. Other parts of the series talk about trends in graphic design and structure and function.

Getting Away from Plastic

One of the biggest trends in packaging will be brands switching from plastic packaging products.

Customers are wary of the impact plastic packaging has on the environment and are starting to read about and hear about the challenges involved with recycling plastic food packaging. As consumers grow more environmentally conscious, they’ll want to see their favorite products come in environmentally friendly food packaging.

For many consumers, that environmentally friendly food packaging will be paper.

It’s easy to understand why consumers view paper as a better option than plastic. It’s natural, widely recyclable, and capable of a high standard of performance. Of all the substrates on the market today, paper has the strongest reputation for environmental friendliness. Other materials, like molded plant fibers, also can help drive your sustainability efforts. Brands that want to take action will, like their customers, explore switching from plastic to other materials.

Improving Recyclability

In addition to reviewing the materials used in packaging, another 2023 trend in packaging will be improving recyclability.

Food and food packaging are two of the topmost contributors to generated waste. In fact, packaging and containers, which includes but isn’t limited to food packaging, make up almost a quarter of the waste in our country’s landfills, according to the Environmental Protection Agency.

Unfortunately, it isn’t so easy as trying to recycle food packaging. Recycling food packaging is a challenge. It’s estimated that only 9 percent of plastic gets recycled; the rest get incinerated or put into landfills. Some materials, such as paper, are limited in how many times they can be recycled

before new, virgin material must be mixed in.

As brands look to win over sustainability minded customers, they’re going to need to make sure their packaging is easy to recycle and effective. Expect to see brands switch up their materials usage to avoid difficult to recycle packaging in favor of packaging that recyclers can easily identify and use time and time again. In particular, expect to see fewer plastic containers with black bases and more white bases or clear plastic containers.

Compostable Packaging: Good for Business. Good for the Earth.

As an alternative to improving the recyclability of products, many brands will instead turn their packaging into an environmental benefit.

Commercially compostable packaging is designed to break down in nutrient-rich organics. This accomplishes two important objectives. First, it diverts food and packaging waste away from landfills. Second, it supports the environment by putting nutrients back into the soil when it’s used in gardens or on farms. Instead of taking up space in a landfill and decomposing slowly, commercially compostable packaging supports the environment that in turn sustains us.

Pass on the PFAS

Even if you haven’t been paying attention to food packaging trends, you’ve likely heard of PFAS by now. PFAS, which stands for per- and polyfluoroalkyl substances, are a group of chemicals that are used in many products, including some food packages. It’s been tied to a number of negative health effects and doesn’t break down in the environment. As a result, many customers want to avoid PFAS, and some states are looking to regulate their uses.

The states of Washington, California, Maine, Vermont, and New York have already enacted some level of PFAS ban. Hawaii, Connecticut, Rhode Island, Minnesota, Maryland, and Colorado have passed laws that takes effect later this year or next year. However, the bans only prohibit the use of products with intentionallyadded PFAS.

Brands will react to these bans by developing no intentionally-added PFAS products that satisfy the legal requirements and meet consumer demand at the same time. They’ll also explore other types of additives that can accomplish similar results as PFAS without the environmental or health concerns.

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ICE MACHINE SIZING: FINDING THE PERFECT CAPACITY FOR YOUR BUSINESS’S ICE DEMANDS

When it comes to operating a successful business in the foodservice industry, having the right kitchen equipment is crucial. One essential piece of equipment that often gets overlooked is the ice machine. Ice is not only necessary for keeping beverages cool, but it also plays a vital role in various food preparation and presentation tasks. To ensure your business meets its ice demands efficiently, it’s important to understand the proper sizing of ice machines.

In this article, we will explore the different sizes of commercial ice machines, discuss their categorization, and provide insights into how you can choose the best size for your business.

The Importance of Proper Ice Machine Sizing:

Properly sizing your ice machine is crucial for several reasons. Firstly, an undersized ice machine will struggle to meet your business’s ice demands, leading to delays and customer dissatisfaction. On the other hand, an oversized machine may result in wasted energy and increased operating costs. Additionally, choosing the right ice machine size ensures optimal ice production, storage, and quality, which are essential for maintaining food safety standards and meeting customer expectations.

Understanding Ice Machine Sizes:

Ice machine sizes are typically measured in terms of their ice production capacity, expressed in pounds of ice produced within a 24-hour period. Understanding the different sizes available will help you make an informed decision for your business.

Commercial ice machines can range from small, undercounter models producing around 100 pounds of ice per day to large, modular units capable of producing over 2,000 pounds of ice daily.

1.Different Sizes of Commercial Ice Machines:

Commercial ice machines come in various sizes to cater to different business needs. For example, if you have a small-scale operation or need a supplementary unit for your bar, you can consider an undercounter ice machine that produces approximately 100-350 pounds of ice per day. On the other hand, if you run a large restaurant or hotel with high ice demands, modular ice machines that produce over 900 pounds of ice daily might be more suitable.

2. How Ice Machine Sizes Are Categorized:

Ice machine sizes are categorized based on their daily ice production capacity and type of ice produced. Common size-based categories include small (up to 350 pounds), medium (350-900 pounds), large (9001,800 pounds), and extra-large (1,800 pounds and above). On the other hand, ice machines can produce different types of ice, including cube,

nugget, flake, and specialty ice. These categories provide a general guideline for selecting the appropriate ice machine size based on your business’s ice requirements.

Types of Commercial Ice Machines:

Commercial ice machines are available in different types, each producing a specific ice shape. Understanding the types will help you choose the right machine that suits your business’s needs. CKitchen offers a wide range of ice machines, including cube ice machines, flake ice machines, nugget ice machines, and specialty ice machines.

1. Cube Ice Machines:

Cube ice machines produce the classic, well-defined ice cubes commonly used in various beverages. These machines are versatile and suitable for most applications, including bars, restaurants, and convenience stores.

2. Flake Ice Machines:

Flake ice machines produce soft, moldable flakes of ice. They are commonly used in industries such as seafood, salad bars, and healthcare where maintaining product freshness and display aesthetics are crucial.

3. Nugget Ice Machines:

Nugget ice machines produce chewable, compressed ice nuggets that are popular in restaurants, convenience stores, and healthcare facilities. Their soft texture and ability to absorb flavors make them ideal for blended beverages and fountain drinks.

4. Specialty Ice Machines:

Specialty ice machines produce unique ice shapes like gourmet ice, crescent ice, or octagonal ice. These machines are often used in upscale establishments, bars, and high-end cocktail lounges where ice presentation is a critical factor.

How to Pick the Best Commercial Ice Machine Size:

To determine the best commercial ice machine size for your business, you need to assess your ice requirements and consider a number of factors discussed below. However, you can also take the help of a knowledgeable team that can assist you in selecting the right ice machine size based on your specific needs.

1. Assessing Your Business’s Ice Requirements:

Start by evaluating your business’s daily ice needs. Consider factors such as the number of customers served, peak hours, the variety of drinks served, and any special ice needs for food preparation or presentation. This assessment will give you a better understanding of the ice production capacity required to meet your business’s demands.

2. Evaluating Ice Storage Needs:

Evaluate your ice storage needs based on the maximum ice quantity required during peak hours. Having adequate ice storage helps meet sud-

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JASON BERRY AND MICHAEL REGINBOGIN

KNEAD Hospitality + Design, founded by seasoned restaurant operators Jason Berry and Michael Reginbogin, is an awardwinning Washington, DC-based multi-concept / multi-unit family of restaurants providing hospitality and design under one roof.

Founded in 2015, KNEAD has quickly expanded with ten concepts, an estimated 20+ locations by 2023 and more than one thousand teammates. Their unique restaurants offer a variety of experiences, from elevated casual dining showcasing cuisines spanning Mexican, Southern, French, American and Steak, to fast-casual featuring bakeries, burgers, taco, and pizza concepts.

KNEAD has become a leader in restaurant design, concept development and operations, celebrating the philosophy that guests “eat with their eyes.”

Michael Reginbogin is the CoFounder & Principal of Washington D.C.-based KNEAD Hospitality + Design. Additionally, Michael serves as KNEAD’s Design Director. A California native and USC graduate, Reginbogin cut his teeth in the

Founders & Principals,

KNEAD Hospitality + Design

continued on page 38 Jason Berry and Michael Reginbogin, Founders & Principals, KNEAD Hospitality + Design (Photo Credit: Connor Studios)

restaurant industry with the Hillstone family of restaurants, which he considers the foundation for the career path that followed. He went on to obtain leadership roles at respected restaurant groups across the nation including the TAO Group, BR Guest Restaurant Group, Samba Brands Management, Dream Hotels and more.

Jason Berry was raised in Los Angeles with a passion for cooking and dining. From a young age, he gravitated toward the restaurant industry where his love of all things food could be combined with a deep respect for genuine hospitality. In over three decades in the restaurant business, Jason has worked with a wide variety of concepts from Wendy’s to California Pizza Kitchen and Houston’s (Hillstone) in both front and back of house positions.

In 2004, he joined Rosa Mexicano as Regional Director of Operations, overseeing the company’s growth from three to nineteen locations around the world. He was named Chief Operating Officer in 2011. In 2014, Jason moved to Washington, D.C. and formed KNEAD Hospitality + Design with his partner Michael. Together, they have collaborated on the design and creation of what is now the KNEAD family of restaurants.

For those who don’t know you, can you share a little bit of your background before you came into the industry?

Jason Berry: I grew up in Los Angeles and I’ve been in the industry since I was 15, so I have truly been in the food service industry most of my life.

Jason, can you talk about what sparked your interest in food and hospitality?

Jason : From the earliest age, my father took me to a wide range of restaurants. As an attorney, he worked long hours, but he loved to eat and didn’t have time to cook for me often which is why we would go out to restaurants frequently. I got to see a world that a lot of kids don’t see at such a young age. I was exposed to different foods and restaurant styles. Plus, I think hospitality and taking care of people is just in my nature. Those aspects combined blend really well for the foundation of a career in hospitality, and restaurants happened to be the path that fit me best.

You mentioned being fifteen and

working in restaurants. Walk us through what happened next.

Jason : I worked in fast food in high school at a place called Pioneer Chicken, which was like a local version of Chick-Fil-A in California. After that, I worked at Wendy’s. I started in the drive thru and got promoted to cashier, which is a role I was much more comfortable with. I waited tables throughout college at California Pizza Kitchen, Jerry’s Deli, and all sorts of places across Southern California. After college, I joined a company called Houston’s, today known as Hillstone. I was trying to find my career path at that time, as many people do, and I really liked the structure, elegance, casual sophistication of the company and the way it operated.

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The interior of Succotash Prime by KNEAD Hospitality + Design (Photo by Rachel Paraoan)

With that focus, what did your path look like?

Jason : I received my MBA from The Wharton School at the University of Pennsylvania and dabbled in consulting. I didn’t love it, so after my first year I reached back out to Houston’s, which had just become Hillstone, and asked if they hired MBAs. I figured maybe they’d be interested to test out if somebody with a master’s degree could be better at operating restaurants than somebody with an undergrad degree.

What led to the departure from the structure that Houston’s/Hillstone offered?

Jason : At the time, Houston’s had approximately 50 restaurants. I knew I had a good future with them, but the people that had been in the regional and/or vice president roles had been there forever and didn’t seem to be moving on anytime soon. So, I started putting feelers out and I found a small restaurant company that had three locations called Rosa Mexicano. It gave me the chance to learn from one of the best in the business for the next ten years: Howard Greenstone.

What did you learn from him?

Jason : Everything–the guy is one of the most talented operators I’ve ever worked with. What Howard exposed me to was the concept that there’s a lot of money out there and there’s a lot to be made in the gray area. What I mean by that is, where I came from was black and white. I think one of the reasons Howard liked me is because I had all this structure and experience in the details from working at Hillstone. Rosa had three locations, and they did things that I didn’t do in my past like reservations, private events, different day part menus,

different experiences, Chef dinners, all the things that smaller, independent, aggressive restaurants participate in. I didn’t get to do any of that prior to joining Rosa. I was able to be a bigger fish in a smaller pond. When I began as a regional manager, we had three restaurants. When I left as COO, we had grown to 19.

What was the next step in creating your own “thing”?

Jason : When my husband and partner, Michael, who was also in the restaurant industry, said: “You know, maybe we should try and see if we can do this for ourselves instead of doing it for other people. More risk, more reward.” It got me thinking. We ended up moving to Washington, DC which felt like a smaller “big” city, and easier to make a name for ourselves in. Not to mention, we liked DC a lot. So, we opened our first restaurant, Succotash, right outside of DC in National Harbor, Maryland in 2015. It’s been a wild success. And we did that with Chef Edward Lee, who’s our culinary director and an acclaimed celebrity chef.

What is it that made Succotash successful?

Jason : A mix of things. The fact that it was the right cuisine for the right environment. At the time, there was no Southern representation in National Harbor. If there’s a cuisine that is American, it’s Southern food, and we wanted to do a casual fine dining restaurant that could showcase some of the south’s greatest hits, but from Chef’s unique Asian-Southern point of view.

National Harbor is also a very transient area. It has 3,000+ hotel rooms, an MGM Casino and is on the Potomac, which lends to us hosting a ton of private events. Our continued on page 42

key to success is the right cuisine, the right design and the right price point for this area.

How did your first hit with Succotash turn into this empire with multiple concepts?

Jason : It really just evolved. There was great real estate we couldn’t turn down and opportunities we just couldn’t pass on. We now have 19 locations with 10 concepts.

Is that true that you have opened a restaurant in one of the old Rosa Mexicano spaces?

Jason : We have a new Mi Vida in the former Rosa Mexicano space on 7th and F Street, across from the Capital One Arena. I had always loved that space and I had jokingly told our broker: “If that space ever becomes available, and we don’t get a shot at it, you and I are over.” When the space finally became available and he presented it to us, just months into the pandemic, the deal made great sense.

You seem to have this incredible knack for being at the right place at the right time.

Jason : There are always ups and downs, but we did have some incredible luck over the past few years. We partnered with Swingers, the mini golf concept from London, for two of their DC locations. We opened a standalone version of Mah-Ze-Dahr Bakery at National Landing, where Amazon’s East Coast headquarters is located. We landed a couple of great COVID deals that led to a Tex Mex restaurant called Mi Casa in Dupont Circle, which was a location that we coveted for a long time. At the Wharf, we took over the old Dol -

cezza space, and created a French concept called Bistro Du Jour right next to our other Wharf concepts, Mi Vida and The Grill.

You make this sound way too easy. How do you know what concept is going to work in which space?

Jason : Our strength is that we’re really creative. We look at the neighborhood and figure out what is needed in the area. For example, when we were first looking at the Wharf, DC’s premiere waterfront

continued on page 44

The cuisine of the KNEAD Hospitality restaurants span the flavor spectrum from (clockwise from top L): Crudo from Mi Vida; the Bone-In Tomahawk Steak from The Grill, the Moules Frites at Bistro Du Jour; to the Smashburger at Gatsby. (All photos by Rey Lopez)

destination, we knew both tourists and locals would want a Mexican restaurant. So we created Mi Vida. Later on, we pointed out to our landlord that the Wharf had no higher end American concept. They had Shake Shack, but they didn’t have a sit-down American restaurant. So we asked ourselves: “What is missing, and is that a cuisine that we think we can bring and do a little better?” We took the open kitchen, the wood burning grill concept, and applied it to the kinds of things that we wanted to see that have a little more international flavor than your traditional American restaurant. We used this incredible Josper grill from Spain and created what is now called, The Grill.

We’ve talked about the food and the concepts. What about the team? How do you build a team to make this thing move?

Jason : You kiss a lot of frogs. The truth is almost everybody interviews well. The key is dislodging the good ones from where they

work now and hoping the company we created is attractive enough to bring people over. You do that by building a good name in your community and in this very tightknit industry. It took us eight years to build that reputation. Nobody knew who we were. But now they know who we are because we’re the fastest growing restaurant group in the city… and that makes things a little easier. We have been fortunate to hire some amazing people, and there are still plenty more great people that are finally returning to the restaurant industry we hope to attract.

How do you keep them?

Jason : We built very unique benefits programs. We have a lot more benefits than the typical restaurant company of our size, including a program called KNEAD Life + Style benefits which provides specific reimbursement for expenses that will make your life better. We

continued on page 46

The interior of Gatsby by KNEAD Hospitality + Design (Photo by Rey Lopez)

offer bonus programs, 401k and more. We have also been testing a program called 4Days@Work!, which is a variation on the fourday workweek. We’re testing that in a few restaurants, and about to roll it out in a few more. Having these unique benefits allows us to stand out among the competition in terms of attracting and retaining teammates.

How are you going to make a fourday workweek in a restaurant?

Jason : Well, that’s the challenge of it. You pay a lot more money in salaries. For example, a threemanager, three-chef restaurant now needs four managers and four chefs. So that adds about $150175,000 a year. But, if you reduce your turnover and increase your institutional knowledge with teammates who leave less often, the regulars see the same people all the time and the staff see the same good leaders all the time, then the

turnover is reduced and the quality of the experience for the team and our guests is consistently better. Revenue should then increase, and your P&L should improve because you’re able to squeeze more efficiency out of a restaurant with longer term staff than one with a brand new staff that cycles in and out.

Curious with the structured backgrounds you come from, do your chefs have any culinary freedom?

Jason : Frankly, we believe there’s a lot more to be said for doing the same thing every day, consistently, than changing up an entire menu every week. I used to live near Momofuku in DC, and I would go there probably once a week. I’d find a dish that I loved, and the next week, it’d be gone. I would think to myself, “Why are you doing this?” Hillstone is a great example of why consistency makes money. If people find something they love, they keep coming back time and time again.

That consistency creates repeat business. If that French Dip or Thai Salad is just as good as the last time I ordered it, more often I will spend my money on a reliable dining experience vs. one that is new and/ or inconsistent. While the menu may stay the same, it’s important to always be poking, prodding and improving what’s on the menu. Can this dish be improved? Always try to make something a little better

continued on page 48

“We believe there’s a lot more to be said for doing the same thing every day, consistently, than changing up an entire menu every week. If people find something they love, they keep coming back time and time again. That consistency creates repeat business.” — Jason Berry

Q&A

JASON BERRY & MICHAEL REGINBOGIN , from page 46

than it was before: “Should we bake our burger buns? Should we make our own bread? Should we make these desserts or outsource them?” If you keep trying to be better, it will be motivating and rewarding to your team.

What is your approach to signature cocktails and creating a beverage menu that pops?

Jason : Our beverage director is strangely good at everything. She’s a wine nerd and sommelier who also knows a lot about spirits and beer. It’s rare that you find somebody that’s talented in all areas of beverage.

We taste everything, and she knows what’s trending, what’s interesting, or what’s selling. And the fact that most of our restaurants are either American or Latin gives her a canvas to create things that we’re all familiar with. The Grill has a focused martini program, Mi

Vida and Mi Casa are all about margaritas, and Succotash is all about bourbon.

Look into the crystal ball, what’s next? What do you see?

Jason : Michael and I are trying to diversify. We have a hotel opening this summer in DC where we are responsible for F&B, in room dining and banquets. We’re also looking at two airport licensing deals as well. Lastly, we are opening two new locations outside of DC in early 2025. Growth for us is outside of the DMV at this time.

ALL PHOTOS courtesy of KNEAD Hospitality + Design unless otherwise noted

Learn more about Jason Berry and Michael Reginbogin and KNEAD Hospitality + Design at their website: https://www.kneadhd.com/

The interior of Mi Vida (The Wharf Location) by KNEAD Hospitality + Design (Photo by Rey Lopez)

With Joyce Appelman

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

humanity and our history - ultimately revealing stories that challenge notions of identity, belonging, and what it means to be American.

WHAT WE’RE LISTENING TO:

• Miso-honey broiled chicken

• Japanese sweet potato cheesecake

Working with co-author Gabriella Gershenson, Okochi and Israel have produced recipes which are explicit

Flamin’ Hot Eva Longoria makes her directorial debut with this inspiring true story of Richard Montanez a janitor at Frito Lay who disrupted the food industry by channeling his Mexican American heritage to turn Flamin’ Hot Cheetos from a snack into an iconic global pop culture phenomenon.

Taste The Nation

With Padma Lakshmi

Award winning cookbook author, host and executive producer Padma Lakshmi, takes audiences on a journey across America, exploring the rich and diverse food culture of various immigrant groups, seeking out the people who have so heavily shaped what American food is today. From indigenous communities to recent immigrant arrivals, Padma breaks bread with Americans across the nation to uncover the roots and relationship between our food, our

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

Love Japan: Recipes from Our Japanese American Kitchen by Sawako Okochi and Aaron Israel with Gabriella Gershenson

Japanese-Jewish cooking may not seem the most obvious combination. But, hey, this is New York and people from all walks of life fall in love here, including Sawako Okochi and Aaron Israel, two restaurant chefs whose love story informs the restaurant they opened together, Shalom Japan.

Perhaps because Israel was smitten by Japanese food before he was smitten by Okochi, the food in Love Japan is predominantly Japanese, and the Jewish influence seems often to be American, as in the tofu Caesar dip. (Although who could deny the origins of the bonito-cured lox?).

Fussy distinctions aside, the book offers a great deal of appealing food. You’ll want a reasonably well-stock Japanese pantry, but you could soon be making:

• Tomato and tofu salad with umeboshi pickled plums and shiso leaves

• Broiled mackerel with grated daikon and ponzu

and thorough. Their personal comments on the recipes and the integration of their cooking styles make both chefs an appealing presence in the book.

Manu: Recipes and Stories from My Brazil

by Manoella Buffara

A leading figure in the new generation of Brazilian chefs, Manoella Buffara is quickly gaining renown for her restaurant Manu in the city of Curtiba in southern Brazil. This lushly photographed book presents her food and reveals a culinary philosophy that is at once Brazilian and fully aware of the work of the world’s

continued on page 52

other foremost chefs.

One distinctive element of Buffara’s cooking is her emphasis on local ingredients, which is not surprising for someone who worked at Noma before it was an international hotspot. Her fellow Brazilian chef Alex Atala compares her to Michel

Bras for shaping the future of her country’s cooking while being far away from its culinary capitals.

Editor’s Note About PodcastsListen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Salt + Spine

Winner of the “Best Lifestyle Podcast” at the 14th Annual Taste Awards, Salt + Spine is the leading podcast on stories behind cookbooks, featuring in-depth interviews with cookbook authors. Join

Brian Hogan Stewart as he explores the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them, the compelling people who create them and their impact on home cooks and the culinary world.

On The Pass

Top 100 podcast on the Food charts, On The Pass serves up inspiring conversations with dynamic figures in the food + beverage, hospitality and travel space. Hosted by Gabriel Ornelas.

WHY MUSHROOMS ARE BOOMING ON MENUS

How Chefs Can Benefit From the Growing Mushroom Mania

With more Americans appreciating mushrooms, now’s the time for chefs to make ample room for this versatile fungi on their menus. According to the Mushroom Council®, a U.S. organization representing commercial mushroom growers, fresh mushrooms have placed high on annual culinary forecasts served up by media and other trend-spotters. Consider that in December 2022, the New York Times named mushrooms the Ingredient of the Year.

Data show the increasing popularity of mushrooms. The Mushroom Council reported that 930 million pounds of cultivated mushrooms were sold in the U.S. last year, up by 16% since

2013.

To find out what’s driving consumer clamor for mushrooms and how chefs and foodservice operators can benefit from it, I turned to Pam Smith, a consultant for the Mushroom Council. Pam is an internationally known registered dietitian nutritionist, foodservice industry culinary consultant, best-selling author and spice and flavor coach. She collaborates with the Council in implementing programs and innovation that raise awareness and demand for mushrooms.

Mushrooms are playing a major role in plant-based menus. Why is this fungi getting recognition in plantbased cuisine?

At foodservice, chefs are leverag-

ing mushrooms’ meaty texture and umami-rich flavor and relying on mushrooms to fortify builds with their inherent meat-like qualities. They are the meaty veggie!

As chefs seem to increasingly be moving away from plant-based meat alternatives, they are returning to real ingredients with mushrooms in a headlining role. Plant-based and plant-forward menu items that star mushrooms offer their guests a familiar, all-natural option they can understand, recognize and get excited about. The mushroom’s inherent flavor-lifting craveability, meatiness and versatility make it the ideal ingredient for creative menu development in this arena.

Culinary innovators across all foodservice segments have certainly discovered the power of mushrooms in The Blend™, the ever-popular culinary technique of combining finely chopped fresh mushrooms with ground meat for burgers and other dishes that are more nutritious, delicious and sustainable. Now that is transitioning to plant-based menu items as well with chefs blending portabellas with lentils, crimini mushrooms with chickpeas and more.

What’s most special about The Blend is that there is no one definition. It’s up to the chef to give it their own creative take. I’m personally excited about

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.

Shake Shack’s new mushroom and quinoa patty, which Eater recently declared was a ‘return to good old veggie burgers.’

As a spice and flavor coach, how would you encourage chefs to look to mushrooms to liven up the flavor of plant-based dishes? Can you give an example of a dish that benefits from the addition of mushrooms?

Spice and flavor are definitely on our minds as well, considering the

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(L to R) Pam Smith, a consultant for the Mushroom Council; a mushroom sheet pan vegetarian dinner

KISS THE SKY: ROOFTOP BARS ARE THRIVING

They say the secret to success in real estate is location, location, location. There’s no denying that is true when it comes to rooftop bars and restaurants. It’s a memorable setting with infinite profitability possibilities for operators. But, of course, there’s more to it than that. Though at the moment we might be experiencing rooftop closures as parts of the east coast are getting a taste of what the west coast is already familiar with, that wafting smoke from forest fires causing health warnings that include staying inside, those spots perched high above the city don’t lose their allure. We are itching to get back to them when it is safe, and as far as we can tell, once the smoke clears, the country’s rooftop bars will be open for business. And loving every minute of it!

What’s not to love? Rooftop bars and restaurants provide an oasis in a city, a vantage point unlike any other. Enjoying drinks and bites up there lends

an extra frisson of excitement to even the most god-awful blind date or boring business meeting, making it a can’t miss destination.

The Revivalist Restaurant and Bar on the lobby at 106Jefferson in Huntsville, Alabama is a powerhouse restaurant with exquisite food and onpoint service, but it’s places like the hotel’s rooftop bar, Baker & Able, that cements the city into people’s minds, whether they are dyed-in-the-wool local seven-generations-back guests or just some tourists just passing through in March. The rooftop bar of the Omni Royal Orleans on Saint Louis Street in the French Quarter delivers the same sense of place year-round.

Being perched high above a town it’s only the rooftop bar or restaurant that can feel magically of the city but not in it. Rooftop dining and drinking has a mystique all its own and that is why getting the setting, menu, and staff right is just as important as the ability to pull up a chair and watch

the mighty Mississippi roll by, or the fireworks burst over the Washington Monument.

The beauty of the view beyond the roofline must, of course, be matched by a seamlessly beautiful dining or drinking experience. At Yara, the Peruvian spot that has quickly become a destination restaurant and bar on the rooftop of the new Marriott which just opened this year Capitol Hill in Washington, DC., a lot of thought went into their location. Mark Dombkoski, Senior Corporate Director of Restaurants and Bars PM Hotel Group explains that there is real thinking behind putting this new Peruvian restaurant up in the clouds instead of anywhere else in the building, “The whole approach with Yara is high energy Peruvian based outlet that happens to be on top of the Marriott. Not a Marriott dining outlet.” Yara’s Chef Yuki took his location into great consideration when planning the opening, knowing that the site would be an additional el-

Francine Cohen is an awardwinning 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

ement to set him apart from other Peruvian restaurants in town. He points out, “Being up there with the wind and the sun is more of a pleasure to be there. Being on a rooftop helps the experience, but still the menu needs to be solid.” In addition to the food being solid, everything else that makes the experience should be firmly rooted as Yuki comments, “We considered using heavy silver ware, metal straws, and

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Yara, a new Washington D.C. rooftop bar, checks all the boxes for the ideal top floor experience (Photo by Stuart Goldenberg)

ECO-PLIANT BRINGS COMPREHENSIVE PORTFOLIO OF PACKAGING SOLUTIONS TO NATION’S RESTAURANT & FOODSERVICE COMMUNITY

When Eco-pliant was first dreamed up in a living room in 2017, eco-friendly was still a fairly new buzzword in the packaging industry. Initially looking for a product to sell as a side hustle, Eco-pliant founder Andrew Hargest settled on paper straws, which were just starting to replace plastic straws in businesses around the country.

He and his partner were surfers and loved the outdoors, and the viral video of the turtle with the plastic straw stuck in its nose was making national waves. What began as two friends buying wholesale paper straws and selling them to restaurants quickly grew into what is now a digitally native packaging distributor with over 18 product categories in their catalogue.

“I like to say we’re a hybrid distributor, marrying the best parts

of e-commerce with the best parts of traditional full-service distribution,” said Hargest, Eco-pliant CEO. With five warehouses throughout the United States, Eco-pliant makes ordering compostable and recyclable food packaging easier than ever— and they have a diverse range of products for every kind of business.

“If you’re buying food packaging for your business, you’re our target customer,” Hargest said. Eco-pliant not only supplies sit-down restaurants and bars, but also catering companies, hospitals, hotels, and groceries, not to mention the custom products that they can make on an individual basis. “You need to put your product in packaging that matches and preserves the quality of the food. If you’re selling a $30 entrée, you can’t skimp on the packaging because it’s the first thing the customer sees.”

If the pandemic changed anything in the packaging world, one of the most notable is that many more places now offer takeout and delivery options. For high-end restau -

rants, having packaging that shows off the quality of the food is particularly important, especially when customers are paying for delivery fees on top of a $30 entrée.

For Eco-pliant, educating and providing information to their customers about the environmental impact of their packaging is just as important as providing the packaging itself. When they first branched out from straws, they assumed that

everyone wanted compostable fiber-based packaging, but they soon learned that a lot of cities don’t have compost programs; these fiberbased products would still just end up in a landfill and not disposed of properly. That’s not to say that fiber packaging is still not better than petroleum-based plastic.

As they expanded, Eco-pliant began to look into producing recyclable packaging as well, and making sure that they are able to provide the necessary information about what happens with each kind of packaging at the end of its life. “Our job is to teach you how to provide that end

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“The fact of the matter is that eco-friendly packaging is not as expensive as it once was. There are tons of options at a variety of price points and use cases.”

— Andrew Hargest

Eco-pliant delivers compostable paper food packaging and restaurant supplies nationwide, while researching and developing the highest-quality product solutions to support the foodservice industry’s growth in sustainability.

Andrew Hargest

BE WARY OF DISCIPLINING EMPLOYEES FOR USING LEGALLY PROTECTED ABSENCES – STIFF FINES OR COSTLY LAWSUITS COULD FOLLOW

On February 20, 2023, a new law took effect in New York explicitly prohibiting employers from retaliating against employees who take legally protected time off from work. The law, signed by Governor Kathy Hochul in November 2022, amends the New York Labor Law by clarifying that it is illegal to discipline employees for taking legally protected absences for medical, caregiving, religious, or other needs under any federal, state, or local law. The new amendment also provides additional remedies for employees and penalties for employer non-compliance. Businesses should take immediate action to ensure compliance.

Clarification and Expanded Penalties for Employers

Prohibited retaliation is nothing new - even before this law was passed, employers were prohibited from penalizing employees for taking protected leave. Nonetheless, as per surveys referenced by the New York State Department of Labor, many employers, either knowingly or unknowingly, seemingly had policies in place that could be considered illegal retaliation. Accordingly, the State passed the law to “make it explicitly clear” that workers cannot be punished or subjected to discipline for lawful absences taken under federal, state, or local law. Besides clarifying the state of the existing law, the new law also provides employees with additional remedies not previously available. Specifically, whereas employees previously only had a private right of action for pro-

tected leave retaliation under certain state laws, they can now directly sue their employers for back pay, front pay, reinstatement, and/or liquidated damages if they feel they have been retaliated against for taking leave pursuant to any federal, state, or local leave law.

The new law also adds significantly stiffer penalties for non-compliance. The Department of Labor itself can now impose fines on employers of up to $10,000 for initial violations and up to $20,000 for every subsequent violation. The Department of Labor can also conduct an investigation and award aggrieved employees owed compensation, reinstatement, and liquidated damages.

What Constitutes Retaliation?

Retaliation under this new law does not only mean termination of employment. It is defined extremely broadly and can mean, among other things, a reduction in work hours, a change in schedule, an undesirable reassignment, disciplinary action, more critical supervision, a withdrawal of previously allowed privileges, or a threat to take any of the aforementioned retaliatory actions.

Importantly, the new law also specifically mentions and prohibits employers from using certain “no-fault” attendance policies, whereby employees are penalized for absences or tardiness for any reason through an

Nicola Ciliotta is an Associate in the Labor & Employment practice group at Ellenoff Grossman & Schole LLP in New York City. His expansive labor and employment practice encompasses everything from representing employers in court and other forums, to advising businesses on all aspects of the employment relationship. Mr. Ciliotta has significant experience representing clients in state and federal court, grievance and arbitration proceedings, and before various government agencies in employment disputes involving allegations of, inter alia, discrimination, sexual harassment, retaliation, wrongful termination, hostile work environment, and unpaid wages. Mr. Ciliotta’s practice also consists of conducting internal investigations and advising businesses on compliance with federal, state, and local labor laws and regulations. Nicola Ciliotta can be reached via email at nciliotta @egsllp.com or by phone at 212-370-1300.

informal “point” or “demerits” system. Attendance and punctuality are crucial in the hospitality industry because finding replacements for last-minute callouts can be frustrating and problematic. For that reason, hospitality establishments often use such “no-fault” attendance policies to track attendance, reward punctual employees, and discipline unreliable employees. It is important to remember that, while “points” or “demerits” can be issued to employees who are absent for reasons that are not legally protected e.g., vacation time, simple carelessness, etc., this law makes it explicitly clear that such policies cannot be issued to employees who are taking legally protected time off.

Which Absences Are Legally Protected?

The new law protects New Yorkbased employees who are taking time off under any federal, state or local law. This, of course, includes leaves of absence taken pursuant to the most

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INDUSTRY SETS ITS SIGHTS ON CALIFORNIA FOR THE FOODSERVICE CONFERENCE LATER THIS MONTH

With the return to a “new normal,” the restaurant and foodservice industry has once again set its collective focus on fresh and healthier menu options.

From large chain restaurant operators to a diversity of B&I foodservice professionals that buy for a diversity of categories from K-12 schools to healthcare, The Foodservice Conference from the International Fresh Produce Association (IFPA) has become an integral resource. This year’s event is set for July 27 and 28 in Monterey, CA.

“Our goal is to bring together the produce and foodservice industries to advance the use of fresh fruits, vegetables and flowers in the culinary arts,” noted Joe Watson, IFPA’s executive director. “Our mission is to help people connect so that we can grow the prosperity of our members. We offer professionals from all aspects of our industry across the US the opportunity to develop their careers. We have a focus on the upand-coming leader in middle management that has their sights set on advancing in the industry. IFPA is also all about growing the industry with initiatives that include a diversity mandate to identify and create new opportunities for farmers of all backgrounds.”

“The Foodservice Conference is a can’t-miss for me because I learn about the latest trends, meet my existing suppliers as well as new ones, and sample some of the most innovative recipes at the expo,” said Robin Fisher of P.F. Chang’s. “Our patrons count on us for delicious items, including plant-forward dishes. We count on this confer-

ence to keep us on the cutting edge so we can differentiate our menu offerings.”

The conference connects suppliers with chefs, operators, distributors and a strong contingent of K-12 school foodservice professionals who are shaping students’ preferences and tastes for fresh produce that will make them avid consumers for life. This event boasts an unequaled 1:1 buyer-supplier ratio.

Among the highlights of this year’s opening day event is a slate of networking, committee meeting and field tour events. “We are once again looking forward to welcoming our Career Pathway students from college agriculture programs across the country,” Watson added.

“Our convention gives them an opportunity to meet with retailers and

processors as they build their career paths. The Pandemic really brought collaboration to a new level. I fielded a constant flow of calls of distributors in foodservice that were sitting on piles of produce and looking to move product for the first time into the retail/grocery industry.”

Watson’s background as a 30 plus year veteran in the supermarket industry served him well as he created these new connections for IFPA’s membership through the most trying of times.

IPFA also has a keen understanding of the impact that fresh produce can play in creating healthy lifestyles and battling childhood obesity for students across America. With that goal in mind, IFPA will host 100 plus K-12 foodservice professionals at this year’s event. “We’re often the

largest ‘restaurant’ in town,” said Sandra Kemp, director of Food and Nutrition Services at the Albuquerque Public Schools in New Mexico. “It’s important to connect in person with our suppliers and to take advantage of the location to tour produce fields and see growing and processing operations first-hand. We have a responsibility to our students and the communities we serve, and offering fresh fruits and veggies is a very important part of what we do.”

To keep operators, distributors, and suppliers up to date, the conference offers a diverse education program, including sessions on: opportunities and challenges chefs see in today’s climate of inflation, supply and labor challenges, and the rise of plant-based and plantforward menus; school and produce leaders working to increase students’ comfort level, interest, and consumption of fresh produce at school and beyond; the latest on sustainability market trends; and the foodservice industry’s efforts to advance inclusive procurement and supplier diversity to meet consumers’ increasingly values-based buying behaviors.

This year’s Foodservice Conference will once again feature an exciting exhibitor floor with 180 plus companies showcasing their latest products.

“We take a very different approach with every booth being a 10’ x 10’ space to level the playing field for businesses of all sizes,” Watson noted. The expo’s show floor also includes a number of tech companies that are vital in providing food

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“Keep in mind that fresh produce was in fact the original plant-based diet. From entrees to sides and appetizers, fresh produce fills all those menu needs.” — Joe Watson

INNOVATION AND INSPIRATION ABOUND AS INDUSTRY DESCENDS ON CHICAGO FOR 2023 NRA SHOW

Finding your very own definition of hospitality was clearly the priority of last month’s National Restaurant Association Restaurant, Hotel-Motel Show® (NRA Show), at Chicago’s McCormick Place. Drawing an impressive crowd of industry professionals from across the United States, representing all 50 states, and boasting a diverse international presence from 107 countries— including key countries from Asia, the Caribbean, and Latin America such as Australia, Mexico, Brazil, the Dominican Republic, Japan, Taiwan, and the Philippines—it stood as the leading industry gathering.

The Show hosted nearly 55,000 foodservice professionals and experienced an 8% growth in total registrants compared to the previous year, reflecting the growing interest and engagement in the event. Additionally, international attendance accounted for 15% of the total registration, marking an increase from 11% in the previous year and highlighting the Show’s growing global appeal. Serving as the ultimate sourcing destination for restaurant and hospitality buyers, the National Restaurant Association Show 2023 provided unparalleled opportunities to explore the latest trends and establish invaluable business relationships.

“The National Restaurant Association Show concluded its 2023 edition as the undisputed epicenter of the foodservice industry,” said Tom Cindric, President of Winsight Exhibitions. “With its unparalleled showcase of foodservice brilliance and an impressive show floor buzzing with unrivaled energy, the Show united professionals from around the world, inspiring trends, fostering global collaboration, and providing leading

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(L to R) Singer’s Morgan Tucker, Katie Gartman, Andrew Benes and Katya Hammer

(L to R) Scotsman’s Damon Holtz, Tony Valvo and Vince D’Attolo Belgioioso’s Jim Arrigoni

(L to R) Equipex’s Irina Mirsky, Felicia Whiting and Gary Licht

(L to R) Hoshizaki’s Stephen Turcotte and Morgan Kitchen

(L to R) Waring’s Lauren Wright and Peter Roffe were on hand to help customers create new prep solutions

(L to R) Fresh Origins’ Omar Malpica and Munirah Salaam

(L to R) 1515 Design’s Cesar Lopez, Annette Estevez and Francis Delpech

Inno-Pak’s Connor Sill

education. As the premier global gathering, it stood as a testament to the industry’s vitality, driving innovation and shaping the future of the culinary world.”

Spanning an expansive exhibition space of over 661,000 square feet, the Show floor was a hub of excitement and innovation. Hosting an impressive lineup of more than 2,100 manufacturers and suppliers, the 2023 event showcased a nearly 17% increase in exhibitors compared to 2022. The growth was particularly notable with over 800 first-time exhibitors, representing a substantial 61% increase over the number of new exhibitors in 2022. With a significant 12% expansion in exhibit space year over year, the Show floor provided participants with a vast platform to present cutting-edge products across a comprehensive range of 900+ categories, solidifying its reputation as a premier destination for discovering the latest in foodservice excellence.

The abundance of innovation, influential decision-makers, and exhibitors, combined with the remarkable growth in exhibitors, left attendees completely satisfied and inspired to shape the future of the foodservice industry.

“If you’re in the industry this is the place to be,” said Brian Duffy, Chef, TV Personality, and Hospitality Consultant. “You cannot even imagine how many opportunities there are for inspiration, for innovation, for new ways to run your business and new items to put on your menu.”

The National Restaurant Association Show achieved unprecedented international participation, reflecting its global appeal and significance. With attendees from 107 countries, this year’s event marks a historic milestone, with the highest percentage of international attendees relative to overall attendance since data has been recorded. The rise from the pre-pandemic average of 11% to 15% showcases the growing interest in the Show from around the world.

Notably, Asian countries experienced remarkable growth, with an 80% increase in registrations compared to

the previous year. Japan, Taiwan, and the Philippines made significant contributions to this rise, opening doors for new collaborative opportunities. Latin America, the Caribbean, and North America (Canada and Mexico) remained strong partners, while Brazil’s largest-ever attendance, with a 45% increase from last year and 31% more attendees than in 2019, deserves special recognition.

“The remarkable international participation was made possible through invaluable partnerships with the U.S. Department of Commerce (USDOC) and the National Association of State Departments of Agriculture (NASDA), and the Foreign Agricultural Service (FAS). The USDOC’s Trade Event Partnership Program (TEPP) brought together 29, accounting for 35% of the overall international numbers. The NASDA/FAS partnership witnessed a 14% increase in delegates compared to the previous year and introduced the A Taste of the States pavilion, showcasing diverse culinary offerings from various regions within the United States,” stated Cindric. “This record-breaking international presence solidifies the National Restaurant Association Show as a premier global gathering, where industry professionals shape the future of the culinary industry on a worldwide scale.”

Keynote speakers Danny Meyer, renowned restaurateur, and Pinky Cole, CEO and founder of Slutty Vegan, ATL, captivated the audience with their insights and success stories. Attendees also benefited from featured sessions led by industry thought leaders, expert insights leaders from Technomic and Winsight Media, and top industry operators, sharing valuable insights on labor, menu trends, innovation, and more.

“This year was really different because I always come as a spectator and to be affiliated with the Show as a keynote speaker is a big deal,” said Pinky Cole. “I’m excited to not only be able to attend again, this is my fourth year attending, but to have a premier business that people love and recog-

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Anchor Packaging’s Marilyn Stapleton was excited about the company’s new mineral fueled reusable packaging line

RAK Porcelain’s Jeffrey Castor (R) had a very busy NRA ‘23

(L to R) Michael Schafer of Schafer Fisheries and Arcobaleno Pasta Machine’s Maja Adiletta

Flat Tech’s Nils Hughes (R) welcomed the Food Hub Bermuda team

(L to R) David Sclesi and Deanna Thompson of T&S Brass

Traci Rennaker of Lloyd Pans

(L to R) Restaurant Data’s Reuben Rosenblatt and Keith Gelman

(L to R) ITW’s Gary Simpson and Joe Maresca of Vulcan

nize and to be able to share my story with hundreds of people.”

The Show’s extensive education program featured more than 85 sessions, culinary and beverage demos, plus networking meetups bringing together industry experts and thought leaders across various tracks, including Culinary Insights, Marketing Matters, Off-Premise, Operations Solutions, Technology Strategies, Trends in Adult Beverages, Wellness, and Workforce Recruitment and Retention. Attendees had the opportunity to learn from a diverse lineup of speakers, with more than 170 foodservice leaders sharing their knowledge and expertise to provide forward-looking insights, new perspectives, and strategies to facilitate growth.

Celebrated culinary leaders, including Rick Bayless, Lauren Von Der Pool, Gemma Stafford, Brian Duffy, Nancy Silverton, Sean Sherman, Zoe Adjonyoh and Jeff Mauro, wowed attendees with their demonstrations and discussions on the latest trends and innovations in food and beverage. The Beverage Room showcased top mixologists and beverage experts, offering captivating demos and thought-provoking discussions on practical business strategies.

Revolutionizing the way restaurants operate and elevate the dining experience for customers, the Food and Beverage (FABI) Awards and the Kitchen Innovations (KI) Awards showcased a total of 62 outstanding products and solutions.

The prestigious FABI Awards recognized a record-breaking 42 industry-altering products, setting a new benchmark for ingenuity in the foodservice industry. Carefully selected by a panel of expert judges, these groundbreaking offerings showcased remarkable advancements in taste, sustainability, functionality, and more. Among the FABI Awards recipients, eight products were designated as FABI Favorites, chosen by the judges as the most pioneering and influential of the year. These FABI Favorites represented the pinnacle of culinary ingenuity, driving positive change and shaping the future of the indus-

try. Show attendees took advantage of tastings, demos, and a judge’s session which highlighted the selected FABI favorites and how they are shaping the industry.

“Being a participant at the National Restaurant Association Show is absolutely key,” said Scott Tassani, President and COO of Eat Meati. “This is the signature event within the industry and we’re incredibly proud to have a big presence here and to launch our steak product which has been recognized with a FABI award which says to the entire industry that we’re here to play and play in a big way and help our partners grow their business.”

Similarly, the KI Awards celebrated 20 exceptional back-of-house innovations designed to enhance operational efficiency, streamline processes, and generate growth for foodservice establishments. From cutting-edge cooking systems to automated inventory management tools, the KI Awards recognized the latest advancements that empower operators to optimize their business performance. The awarded products were featured in the KI Showroom where attendees could experience live demos and learn more about each innovation. Plus, a panel of experts shared their insights on how these forward-thinking products and solutions are evolving the backof-house operations.

Project Beverage, an ongoing initiative that explores the hottest adult beverage trends and opportunities for growth, returned to the Show with great anticipation. Building on its previous success, the project aimed to drive innovation and unleash creativity in beverage offerings by bringing together industry leaders, mixologists, and beverage enthusiasts to explore new flavors, techniques, and experiences. Throughout March and April, the Show community actively participated in an online cocktail tournament, casting their votes for their favorite experiential beverages. After six weeks of fierce competition, the distinguished finalists, Rum & Smoke and Peach & Honey Champagne Smash,

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(L to R) Oakmont Golf’s Jake Adamonis and Charissa Rosenberg of Arc Cardinal

Plato’s Dylan Stutzlein

(L to R) 50 Eggs’ Patrick Rebholz and Chad Jordan of Rational

Middleby’s Innovation Alley brought a full range of equipment supply creativity

Galaxy’s Hakan Inan (L) brought his national launch to NRA ‘23

(L to R) Turbo-Air’s Rick Blinson and Dan Sasso of Inspire Brands

(L to R) Hangar 18’s Jason McWhorter, Patrick Deinhammer of MicroMatic, Hangar 18’s Jody Kirby, and Dennis Reimer of MicroMatic

(L to R) UnMeat’s Carl Oracion, Bambi Defensor and Donna Morales

WITH CHEF MARIA LOI MEDITERRANEAN MENU TRENDS

GREEK OREGANO –AN HERB LIKE NO OTHER

Summer is a time full of lush greenery – after the first flowers of spring have bloomed, when plant life explodes, showing the magnitude of its breadth on the planet. Herbs, in particular, flourish during the summer season. If there was one herb that came to mind when thinking about Greek cuisine, it would have to be Rigani, or Greek Oregano. Though our cuisine relies heavily on the use of fresh herbs including dill, mint, parsley, thyme, and rosemary, our oregano is particularly special, and almost always used once dried.

But, before I get ahead of myself, let’s go back to Ancient Greece to learn about the origins of oregano…

Oros and Ganos

Native to the Mediterranean region for its sunny, warm, dry climate, oregano has been growing all over Greece for thousands of years. According to mythology, oregano was created by Aphrodite on Mount Olympus, grown in her garden as a symbol of joy and happiness to share with the world.

The name, oregano (rigani in Greek), was a combination of the two words ‘oros’, meaning mountain, and ‘ganos’ meaning ‘shiny/brilliant joy’ – putting them together you get the ‘shiny/brilliant joy of the mountain’. It’s important to specify that ‘shiny/ brilliant’ is meant to indicate the horizon point, where the sun appears to reflect off the mountain, bouncing light everywhere.

As oregano was considered to have been the creation of Aphrodite, the goddess of love and beauty, it was woven into garlands worn by brides and grooms on their wedding days to bless the unions with joy and happiness for the years to come.

Also known to ward off evil spirits, oregano was planted around the homes of ancient Greeks to help sanctify their domiciles, and placed by gravestones of ancestors as a sign of respect. Further to this, oregano was also considered a purifying herb, and would sometimes be worn during sleep, or placed under a pillow to encourage sweet dreams.

Ancient Medicinal Uses

Long before modern medicine confirmed his finding, Hippocrates, the father of modern medicine, saw the medical merits of oregano clearly. He ‘prescribed’ its use for a myriad of ailments including respiratory conditions such as cold, cough, and asthma, by steeping oregano as a tea. He also used the oil extract to cure stomach aches and treat skin conditions such

as psoriasis, and for cuts and scrapes.

Oregano in Modernity

Nowadays, oregano oil and extracts are used all over the world for the copious health benefits they provide.

Hippocrates was right, in that oregano is full of vitamins and minerals, and has antioxidant, anti-bacterial, anti-microbial, and anti-fungal properties, so it makes it an excellent panacea!

Oregano may help manage diabetes, improve digestion, help alleviate inflammation, and may improve gut health as well, in addition to being an excellent resource for respiratory issues.

Remember, always ask your doctor before adding anything to your daily routine.

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 Life of Loi, which premiered on PBS and PBS Passport in December 2022, now available on Amazon Prime and Apple TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

Greek Oregano – Unlike the Others

While you can find oregano all over the world, there is only one Greek oregano, which goes by the species name Origanum vulgare (previously known as Origanum heracleoticum/ heraclites).

Other varieties known colloquially as oregano include:

• Origanum onites: Italian oregano (a sub-species of Greek oregano)

• Lippia graveolens: Mexican oregano, also known as Mexican marjoram or Mexican wild sage (not a true oregano)

• Origanum vivens: Spanish oregano (a sub-species of Greek oregano)

• Origanum majorana: Sweet marjoram

• Coleus amboinicus: Cuban oregano (not a true oregano)

Fresh vs Dried

When it comes to herbs, both fresh

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Oregano from Naxos

and dried have their merits depending on what dish and/or cuisine is being prepared. However, when it comes to oregano, dried is the way to go. Contrary to popular belief, which says that dried herbs are more concentrated, albeit milder in flavor, the opposite is true for real Greek oregano.

All across Greece, you’ll find bunches of these gorgeous flowering plants hung to dry, ready to be gently shaken upon dishes for a spicy, earthy, and aromatically herbaceous addition.

Of note, on the island of Naxos, a sub species of oregano grows wild – this particular variety’s buds stay closed, and giving a more floral flavor profile to this spicy, aromatic herb!

The Dominant Flavor of Greece

Greek cuisine is synonymous with certain quintessential flavor profiles, perhaps most iconic of them all being the combination of Greek oregano, lemon, and olive oil.

This simple combination pervades countless preparations – as a

marinade, as a dressing, and to finish dishes. However, oregano is used on basically everything in Greece – from salads, to cheeses, fish and seafood, poultry, meat, and of course produce –pretty much the only kinds of foods we don’t use oregano in is dessert!

Oregano Memories

As a child, when I would go with my Papou (grandfather in Greek) up the mountain in order to turn the

beehives for our special black honey, oregano grew all over the mountainside, and seemed to go on forever.

It was beautiful, with little blooms dotting the landscape, and the aroma was incredible and intense, as we climbed higher and higher towards the hives. I remember a few times when I would stray from the path, and wanted to take some oregano with me. My Papou told me to just pick some from the top of the plant, not pull it

from the roots. He said that when you pull it from the roots, it’s like pulling out its heart. That sentiment always stuck with me, and every time I gently shake a bunch of oregano a top a dish, I think of my Papou fondly, being sure to respect the heart of the oregano.

Remember that when you use Greek oregano, it’s unlike any other – a little goes a long way, but definitely be sure to use it every day!

Loi Botanic Dried Greek Oregano

Traditional Dakosalata - Barley Rusk Salad with Tomato, Feta, Olives, and Greek Oregano

EQUIPMENT TRANSITIONING WITH RATIONAL - PART 2: PROGRAMMING

Start to Finish: iCombi Pros and an iVario Pro enable Downstream Casino Resort to produce menu items with consistent results at the push of a button.

Pick a temperature and turn the fan on or off. Those were the only options available to Downstream Casino Resort’s employees when us -

ing convection ovens. It was about as limited with their tilt skillet as well.

Eager for something more programmable, the Quapaw, Okla., casino researched iCombi Pro combi ovens and a tilt skillet-like iVario Pro—equipment that would free employees from planning their day around how long something was going to cook. The intelligent units also could help them turn out menu items with reliable results.

“With an iCombi Pro, you have so many more advantages because you’re controlling not only your heat, but the moisture and the airflow. You’re controlling every element that it takes to produce a con -

sistent quality product,” says Greg Bolton, food and beverage director at the casino and a RATIONAL Certified Chef.

Today, the casino uses iCombi Pros instead of convection ovens and a rotating rack oven, and an iVario Pro instead of a tilt skillet. Skilled or not, employees simply push a button, and the equipment automatically cooks a wide range of menu items from beginning to end.

Setting Up

Bringing an iCombi Pro inhouse marked Bolton’s first step in programming the equipment for Downstream Casino Resort. (He has since overseen the installation of iCombi Pros at sister concept Saracen Casino Resort in Pine Bluff, Ark.) Next, he set to work, starting with vegetables.

“Honestly, it was a hit and miss. There was a lot of R&D. But once we got through R&D, we started getting it refined, we started building the recipes and building the programs in the ConnectedCooking

“In today’s world, for consistency, it’s a chef’s blessing to have the iVario Pro’s programmability as refined as it is, to help us train better within our own domain.” —

platform,” Bolton says. ConnectedCooking, a digital kitchen management solution, allows the casino to remotely program all its RATIONAL equipment.

Bolton points to how helpful RATIONAL was throughout the R&D process. “I can’t thank Chef Joel

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BY THE NUMBERS

2/3

The reduction in the number of employees required to produce up to three times more product when using iCombi Pros compared with convection ovens at the casino.

Greg Bolton, Downstream Casino Resort

By Jackson Hart

NJ REP BLOCK’S INSPIRATIONAL STORY CHECKS ALL THE BOXES OF THE AMERICAN DREAM

Hal Block, renowned New Jersey equipment sales representative and marketing executive, has lived an extraordinary and inspiring life. From immigrant parents who escaped Nazi persecution in Germany to the founder of a highly successful marketing firm, Block’s story is the epitome of the American Dream.

Block’s story begins in Nazi Germany in 1934, during which time Hitler’s soldiers terrorized the Jewish population of his hometown, Gelsenkirchen. His father, then a doctor, was tipped off about impending trouble by his secretary and took refuge in a local police station, eventually fleeing to Holland where he found work as a ship’s doctor; Block and his mother remained in Germany, enduring encounters with the Nazis and transporting cameras to make ends meet as his father awaited passage to the United States.

Finally, in August of 1936, Block and his parents immigrated to the United States and settled in the village of Cayuga, NY, where his father hoped to take over the practice of the town’s local doctor. He was passed over for the expected job and his father opened his own practice in the small village with a meager population of 320. The United States was then in the throes of the Great Depression and there was little money to go around; his father did see some patients, but he was paid mostly in poultry or crops. Block’s parents were quick to adapt to their new lifestyle: his mother learned to preserve food, and his father learned to farm and till the crops the family grew in what they called their ‘victory garden.’

Block enjoyed an adventurous and engaging early childhood in Cayuga, learning German with his parents, exploring and fishing the surrounding woods, and meeting new friends. He later moved to Auburn,NY where he served as class president and lived until he left to join the freshman class at Temple University in Philadelphia. During his college career, and back in Auburn briefly after the passing of his father, Block worked as a fabric salesman, selling bolts of satin, and later bridal gowns, in bridal stores. His experience with weddings led him to pursue a stint as a traveling decorative cake ornament salesman, which took him to New York City to join his recently-relocated mother, with whom he shared an apartment.

It was in this same apartment building that Block met his wife, Lois, with whom he shares two wonderful children, Amy and Douglas. Through Lois he also met his longtime business partner and fellow representative Philip Young, his fatherin-law, who convinced Block to join his young

rep business. He quickly learned that representatives must dedicate their time to others without sacrificing their own positions as they called on dealers and consultants and were oftentimes responsible for the marketing and sales of multiple product lines. He was privileged to watch some of the big names of today take flight during the early-to-mid 1960s.

Block and his father-in-law’s business grew quickly from a staff of two to eight, and together, the firm represented roughly 15 firms. After selling some of their contracts, the partnership established YBR Marketing with Rick Rivera, which now represents 10 manufacturers. Over the next few decades, Block and his partnerships bore witness to the flourishing of the independent sales representative, as well as the emergence of buying groups and growth of online business. Block’s passion for his position as a representative made him instrumental to the formation of the national organization Manufacturers’ Agents Association for the Food Service Industry (MAFSI), of which he later served as President.

Concerning the future of the role of the representative in the food service marketplace, Block remains optimis-

tic. Despite the needs of reps changing in light of ever-shifting economic and marketplace dynamics, he finds that the meteoric rise of e-commerce has emerged a new generation of reps, albeit online. Such is to the benefit of the end user, who profits from item convenience and the newfound flexibility of brick-and-mortar dealers who’ve broadened their capabilities to remain competitive. Innovation – in all aspects of industry life – have saved tremendously on labor and time costs, and with the advent and proliferation of artificial intelligence, will only continue to do so.

Block’s story traces across generations and echoes the hallmarks of what it truly means to live, and carry, the American Dream. Driven by immigrant parents from Nazi Germany, he propelled himself head-first into the food service industry by working as a salesman, and later joined his father-in-law as a representative. He carries on today as a founding member of YBR Marketing, and now manages the representation of over ten manufacturers. For more information about Block or YBR Marketing, visit www.ybrmktg.com.

Editor’s note: Special thanks to Lynne Schultz of Tri-State Marketing who shared Hal’s incredible saga with Total Food Service.

(Left) In August of 1936, Block and his parents immigrated via ship from Nazi Germany to the United States and settled in the village of Cayuga, NY

Hal Block

PRESENTED BY:

UNDERSTANDING WHY OPEN ARCHITECTURE IS SO IMPORTANT

Many of the successful restaurants that I work with execute trends around innovation, efficiency, and adaptability to make them the most proficient among the space. What isn’t seen is the driving force behind making that happen: Open architecture. It plays a vital role in the success of restaurants by giving you the choice of your desired inputs and improving operational efficiency within the industry. Open architecture becomes the driving force behind seamless integration and a gateway to a realm of endless technological possibilities. From your Human Capital Management system of record to point-ofsale systems to scheduling; open architecture harmonizes these diverse elements to unlock the true potential of an establishment. Restaurants can achieve the potential for streamlined operations, leading to improved cus-

tomer satisfaction and service.

Paylocity understands the importance of open architecture and supports the client in deciding which systems may be best for them. The “one size fits all” approach does not always work within organizations, and it should be up to the client to determine if adopting a plug and play method is the most beneficial choice for their operation.

Most vendors possess API technology, but they often exercise selectivity in choosing their collaboration partners or the pace at which they engage.

The Paylocity marketplace serves as an invaluable resource for clients, offering insight into the integration opportunities available to them across our vast network of technology friends and partners.

In the rapid world of the restaurant industry, platforms like Harri and 7 Shifts stand out as helpful thirdparty applications, capturing significant attention and recognition. These platforms are immensely helpful in streamlining various aspects of restaurant operations.

When seeking plug-ins to enhance operational efficiency, it is important to conduct thorough research. Operators must investigate the intricacies of their restaurant operations, considering factors such as the number of locations and the specific technological needs unique to their establishment often by region. This evaluation process is necessary, ensuring the seamless integration of technology within the restaurant’s operations.

By carefully selecting plug-ins that are well-suited to their requirements, operators establish a robust technological infrastructure, driving improved productivity and streamlined

Stephanie Wilson has been a trusted resource to the Payroll and HR industry for over 19 years. In her role as Senior HCM Account Executive at Paylocity, she has forged a reputation as a valued partner with HR departments that really are at the forefront of emerging trends for their restaurant companies. Stephanie has become a valued partner in collaborating with many of Metro New York’s top legal and insurance providers as they look to structure best practice for their hospitality client base. The Florida Atlantic University graduate has a mission to provide service needed to make the restaurant professional feel like they are truly working with a partner, not just a vendor.

processes. Vendors may claim to offer a range of services that can address the diverse needs of every organization but it is not always the case. Ask for references that can speak to the success of the integration.

Our goal is to distinguish ourselves from other companies in the field. Paylocity provides a diverse range of solutions, specifically tailored to the needs of numerous organizations and all which can be configured around your specific use case among the restaurant industry.

The first step is to accurately set up the nuances of your restaurant location within your HCM platform. Then

continued on page 107

Employees expect technology usage to be more of a necessity rather than a luxury. From job recruitment tools to digital onboarding processes, technology becomes deeply ingrained in the employee experience.

FROM THE NYC HOSPITALITY ALLIANCE PRESENTED BY:

UNDERSTANDING THE IMPACT OF THE PROPOSED NYC GARBAGE CONTAINER MANDATE

Once again, New York City has set its sights on eliminating bagged trash and forcing the containerization of a restaurant’s trash. Last month the NYC Hospitality Alliance testified at the Department of Sanitation hearing on a proposed rule that if implemented will require all food businesses to containerize their garbage.

We would like to share position and our testimony on behalf of our Alliance members regarding the Department of Sanitation’s proposal to amend its rules relating to the use of certain receptacles for food-related businesses.

Our membership is comprised of restaurants, bars, and nightclubs throughout the five boroughs that would be affected by the NYC De-

partment of Sanitation’s (“DSNY”) proposed rule, which if adopted will require all food-related businesses to set out their waste at the curb in rigid receptacles with tight-fitting lids for commercial carter pick up. We are a supporter of containerizing trash, and we urge food businesses to do so whenever practicable, but we strongly oppose DSNY’s proposal to mandate that all food businesses do so because it is impractical or im-

possible for many businesses under this proposal. We conducted a survey, and a sample of nearly 400 hundred restaurants and bars replied that they’d be unable or have significant challenges complying with this proposed mandate due to lack of indoor and outdoor space, and other logistical challenges.

While some food businesses already containerize their waste, or would do so if encouraged or required, a segment of the industry has shared these valid concerns with us about their limitations, and in many cases inability to comply with this proposed sweeping mandate.

The proposal that our restaurants store trash containers indoors is simply impossible for many of our members. Many food businesses do not have adequate indoor space to fit a bunch of large rigid garbage containers inside their small businesses, and/or carrying them through sidewalk cellar doors poses additional physical challenges to workers.

In restaurants with limited indoor space, storing large rigid dirty garbage containers inside near food preparation areas and customer seating areas is unappealing, creates nuisances, sanitary issues, and likely

increases the chance of pest and vermin issues that may result in Department of Health Violations. We also have a number of members for whom storing trash containers outdoors rather than indoors simply isn’t practical. Many food businesses have narrow storefronts. This mandate would force them to store a bunch of garbage containers right in front of their business blocking their windows and obstructing their storefronts.

Neighboring businesses and residential buildings will undoubtedly complain when food businesses permanently store a bunch of large rigid and smelly garbage containers right next to their entrances, as will community boards and local groups that may not want thousands of garbage cans permanently stationed in front of buildings, especially when there are multiple containers that get knocked over, strewn about at night, etc.

The City of New York is also enacting an historic outdoor dining program and if a restaurant must store their large garbage containers on the public sidewalk directly contiguous continued on page 117

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/

For example, this proposal doesn’t even allow for a restaurant to petition the city to allow them to store the garbage containers on the curb line, parking space, or elsewhere on the block, get a waiver, or explore other options like using rodent repellent garbage bags.

TOP HEALTHCARE DINING LEADERS GATHER FOR AHF-NY’S 2023 SEMINAR + EXHIBITION

Metro New York’s leading Healthcare foodservice executives met last month at the Sheraton LaGuardia for their annual Educational Seminar and Vendor Exhibition with a theme of: “Ready, Reset, Go-A Path Forward”. Nearly 100 members from the Metro area were stimulated by a wide diversity of topic and speakers.

Keynoter Adam White talked about the Power of Resilience. He shared his thoughts on the healthcare foodservice professional carving their path forward. Veteran Direct for Food and Nutritional Services at St. Charles and St. Catherine of Siena Hospital anchored a panel on Working Together and creating a journey to Excellence. She was joined by St Charles’ Gwen Degnan and Chef Thomas Mulzoff.

The vendor floor was abuzz with several new ideas. From the latest in nutritional menu addition ideas to energy efficient equipment and green and sustainable cleaning solutions, Metro New York’s healthcare dining professionals had their choice of many new ideas.

As with every aspect of foodservice, the healthcare foodservice professional has been challenged with a number of supply chain issues. With a goal of helping membership navigate these obstacles AHF put together and allstar panel. US Foods’ NY chief Shawn McCall, Dan Plaut of Imperial Dade and industry veteran Marc Fuchs of Singer/M. Tucker anchored the session that was moderated by Kingsboro Psychiatrics’ Simone Nicolas.

The annual event was then closed with a topic that has touched so many. Steve Chassman, the executive director of The Long Island Council on Alcoholism and Drug Dependence spoke about: The Cost of Caring: Resiliency and Compassion Fatigue in a session

that was truly food for thought.

“This year is so important to so many of our members as we look towards a return to normal after the challenges of the last two plus years,” noted AHF-NY chapter president Leslie Rosen.

AHF-New York’s goal is to play a key role in the journey to health and wellness. As healthcare foodservice selfoperators, the group understands the important alignment between nutrition and healing. The chapter’s mission is to develop leaders and raise the bar for foodservice in New York’s selfoperated facilities, whether acute or long-term care. Its members are directors, managers, dietitians, and chefs. AHF-NY provides professional growth through focused education - the programming that drives productivity, innovation, and patient satisfaction from within all facets of the foodservice department, from patient meals to staff dining to retail concepts.

(L to R) PBAC’s Keith Fitzgerald was feted by AHF’s Mimi Wang with best wishes for his upcoming retirement Longtime AHF leader Brookdale’s Patrick Lamont visited with the Abbott Labs team

Imperial Dade’s Dan Plaut was on-hand to work with healthcare dining professionals.

Fresh and Tasty’s Peter Fernandez (C) welcomed AHF ’23 guests.

(L to R) Sarah Bennett of AHF National, Pecinka Ferri’s Nick Mercogliano and Keynoter Tim Gee of New York Presbyterian

(L to R) Simone Nicolas, Director of Food & Nutrition Services at New York Congregational Nursing Center and Doranda Tate Singer’s William McNamee

BALDOR ADDS PAIR OF SEASONED EXECS WITH GOAL OF WRITING STORIED COMPANY’S NEXT CHAPTER

The legacy of Baldor Specialty Foods dates back to humble beginnings as a fruit stand in the late 1940’s. Fast forward some 75 plus years, and it has grown to be one of the Northeast and Mid-Atlantic’s largest and most respected produce and specialty foods distributors.

For late founder Kevin Murphy’s family and the veteran management team that stewards the company today, the challenge is writing Baldor’s next chapter. With that focus, the company added a pair of key executives to its management team last month. Scott Crawford has been appointed Vice President of Merchandising and Scott T. King as Vice President of Sales.

The newly added duo will shape the future of a company that has seen its offerings diversify from thousands of curated produce and vegetable items to a full lineup of the highest quality meats and meats and seafood. King and Crawford will collaborate with company president Michael Muzyk and Benjamin Walker, SVP of Sales, Marketing & Merchandising to build the blueprint for Baldor’s future.

“Both Scott Crawford and Scott King are a perfect fit for what we are seeking to build,” Walker explained. “The two represent our customercentric approach supported by the highest quality food and service standards.”

The new additions come to Baldor from outside companies, but

they both bring years of experience in the food service world via both culinary and business backgrounds. Crawford began his career in the restaurant world after graduating from the Culinary Institute of America. After years in restaurants, he shifted to the business side, working at Whole Foods Market and, most recently, at online grocery delivery service Fresh Direct as Chief Merchant.

King comes from PepsiCo, where he has spent over a dozen years working in various roles and divi -

sions, from Frito Lay to Tropicana. Most recently, he was the Senior Director of Sales at Tropicana, where he led and developed sales strategies.

In Crawford’s role guiding the merchandising of Baldor’s offerings, he will focus on the evolving of the company’s products, and on its relationship with customers and partners. “We will give each channel, from restaurants to retail services, individual attention to ensure all segments of Baldor stay on track in terms of growth. He also mentioned

the importance of digitalization for the company. We need to connect with our consumers where they want to connect with us,” Crawford noted.

King brings a dynamic vision for the continuing growth of the Baldor sales organization. “Our goal is to create structure for our sales initiatives and to ensure that the company’s partnerships with its customers are expanding to fuel long term growth,” King outlined. “We want to make sure we have the right KPIs in place, so the sales team knows what’s important to continue to grow our business. With the right KPIs, the sales team will understand better what needs to be done to focus on customers’ needs more effectively.”

The pair shared similar reasons for joining the Baldor team. Crawford said he resonated with Baldor’s goals and has “long seen them as an industry model for their commitment to premium products.” King shared similar sentiments, also mentioning the top-notch products Baldor provides: “What attracted me to Baldor is the fact that they’re an industry leading operator that prioritizes the customer experience, focusing on service with a large portfolio of diverse and highquality items.”

Not only are Baldor’s products diverse, but they are ever evolving based on the changes in customer needs. Staying on top of customer

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(L to R) Baldor Foods’ Scott Crawford and Scott King have joined the Bronx based distributor’s executive team

“What attracted me to Baldor is the fact that they’re an industry leading operator that prioritizes the customer experience, focusing on service with a large portfolio of diverse and high-quality items.” — Scott King

POWERING THE FUTURE: TOP 3 REASONS ELECTRIC KITCHENS ARE ON THE RISE

Cars aren’t the only things going electric these days. Commercial kitchens both new and old are implementing equipment that runs on electricity as opposed to gas. There has been no denying that the increase in inflation has led owners and operators to reevaluate what works best for their businesses. For many, this means looking at the big picture and making changes that will ultimately alter their infrastructure in a positive way.

Now, maybe you are curious as to why a business would choose electric equipment over gas. Well, we can’t say we blame you for your curiosity. For so long foodservice professionals pushed the narrative that the only kitchen worth cooking in is one that runs on gas, and we are here to let you know that simply is not true. And honestly, it hasn’t been true for quite some time.

Electric kitchens are thriving! So, we thought this would be the perfect time to share our Top 3 Reasons Electric Kitchens are on the Rise. Check them out and see why so many are making the change!

Cost

In general, electric equipment is more affordable and easier to install than gas. Electric fryers and ovens do not need to be connected to a gas valve. Gas fryers and ovens need to have additional connections, pipes, and gas cut-out valves, which can end up costing a pretty penny. With electrical equipment, all businesses have to do is plug the unit into an outlet with the proper phase and start cooking. It is that easy!

Sustainability

Being mindful of carbon footprint

is not only good for the environment is it good for business. Equipment that runs on gas can emit intense heat which only adds to the ambient temperatures within the kitchen and entire property. This puts a strain on the HVAC system leading to operational issues or breakdowns, resulting in a hefty service bill for owners and operators.

Safety

Keeping staff and customers safe should always be top of mind. One obvious hazard associated with gas powered equipment is the emission

of harmful fumes. According to the CDC, Every year, at least 420 people die in the U.S. from accidental CO poisoning. More than 100,000 people in the U.S. visit the emergency department each year due to accidental CO poisoning. Clearly this is not a concern with electric fryers and ovens. In fact, ventless, electric equipment takes safety one step further with internal filtration systems to keep impurities out of the air, while remaining cool to the touch at all times.

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CHEF AMADOR EDO BRINGS AWARD WINNING FARE TO LAS VEGAS

Having built significant followings at a pair of Las Vegas eateries that he coowns, it was just a matter of time before award winning accolades started coming for Chef Oscar Amador Edo. That is in fact exactly what happened to him, as Amador Edo garnered a semi-final nomination by the James Beard Foundation last month.

Raised in Barcelona, Chef Oscar fell in love with Catalonia’s rich culinary traditions at an early age. He grew up “10 minutes away from the Mediterranean where the quality of the seafood is unbelievable.” After graduating from the prestigious Hofmann BCN Chef School, he had the opportunity to stage at El Racó de Can Fabes, a three Michelin Star awarded restaurant.

Following his success owning and operating Ajo Negro, TapeArt, and A Mano for over a decade I his native Spain, Chef Oscar decided to move to Las Vegas to conquer the American palate. He cooked at the prestigious Le Cirque for six months before launching his street catering business and then EDO Tapas & Wine in 2018.

Anyone who’s ever moved countries can attest, the status achieved back home doesn’t easily transfer to your new environment. Despite Edo’s extensive experience and success back in Barcelona as a high-end chef and restaurateur accustomed to creating tasting menus

of Michelin-level excellence, he had never worked in a U.S. kitchen and did not know its distinct ‘system.’ It took a while for anyone to take a gamble on him.

Oscar was eventually hired at the prestigious Le Cirque. However, it did not take long for him to realize this was not where he wanted to grow his state-side trajectory. Chef

offered, “It was just not a good fit for me. At the end of the day, I just felt like a number.”

Resigning from his position at Le Cirque six months after he started, Edo felt disillusioned; the dream he had envisioned unfolding in Las Vegas seemed a million miles away. With five kids and a wife to support, there was also the added pressure of needing to bring home the proverbial bacon. Chef shares his unpredictable pivot, ‘After Le Cirque; I was self-employed for many years, so, it was hard. I decided to open a food truck. We used to make some nice sandwiches. I opened it with my excellent partner Roberto Liendo. We invested in the food truck and started the business, which was good. We started doing a lot of events. I met a lot of chefs and made a lot of

contacts. And then, because of the food truck, we found other investors to open up our first restaurant EDO.’ Chef Oscar offered, ‘Working in the food truck was probably the hardest job of my life. The great takeaway, however, shared Oscar, was the satisfaction of standing for what you want, moving forward at any cost, and having doors of opportunity open. Edo shared, ‘I feel like I had to take that big step back to move forward. “Working in the food truck was the hardest job of my life but I felt like I had to take that big step back to move forward. In the end, it was all worth it. I am especially thrilled to be a Semi-Finalist in the James Beard Awards this year for Anima!”

Chef Oscar’s approach is to add a modern and innovative twist inspired by great cuisines from around the world to classic Spanish recipes. Chef Oscar loves to cook oysters, uni, clams, mussels, octopus, and turbot because “they most represent his culture.” The “goal of the restaurant is to bring the experience of eating in Barcelona to the customer, and for that you need the best product.” His only rule is to deliver the best combinations, awakening our senses to new flavors, aromas, and textures, ultimately creating new memories for his guests.

EDO is tucked into a busy, restaurant-heavy shopping center in Las Vegas. The outside is understated but intriguing, with dark windows and red wood trim. EDO’s interior is highlighted by colorful murals, intimate space and a chandelier. Guests escape the bustling city as they enter an intimate red-gold dining room

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Chef Oscar Amador Edo

“Working in the food truck was the hardest job of my life but I felt like I had to take that big step back to move forward. In the end, it was all worth it. I am especially thrilled to be a Semi-Finalist in the James Beard Awards this year for Anima!” — Chef Oscar Amador Edo

By Parker Shatkin

NEW TOUR LAUNCHED TO IMMERSE U.S. CHEFS IN TASTE OF ITALY

The hunger for culinary knowledge has reached an all-time fever pitch. Chefs and restaurateurs from local bistros to muti-unit operators know that the bar has been raised in terms of what it takes to forge a loyal base of dining patrons.

To fill that need for “next level” education Italy based: Top Italian Chef is rolling out a new tour through Italy for chefs, culinary students, and anyone else interested in learning from some of the best chefs in Italy. Top Italian Chef has been producing recipes and leading events that promote Italian products and instruct people in how to use them in over 36 countries, and now they’re offering the opportunity to learn the fundamentals of Italian cuisine straight from the source.

The idea for the Master Experience

Italy Tour came when Top Italian Chef began to think about expanding their brand and concept. “In my experience travelling around to teach people about Italian cuisine, we understand that it’s impossible for people to fully understand why Italian culinary culture is one of the best in the world,” said Chef Dante Daga, the international ambassador for Top Italian Chef. “We thought, why don’t we bring people here and really show them every single point of our culinary experience?” Rather than focusing on Italian products or recipes, the Master Experience Italy Tour is a way to truly experience what makes Italian cuisine special, from the ingredients to the service and everything in between.

The 10-day experience is open to anyone, although it is an intensive, exclusive program that

primarily caters to culinary students and chefs. “There’s a great potential to this because it’s covering all the bases of the plate in Italian cuisine,” said Jeanette Catena, Top Italian Chef’s US marketing coordinator. “It would appeal to many, many people. We want to give students the knowledge right up front: here is why Italian cuisine is so popular and this is the standard for service and hospitality.”

The Master Experience Italy Tour isn’t only for culinary students; Catena mentioned that she knows a restaurant owner who is thinking of sending their chefs on the tour, and a mobile pizza restaurant owner who is interested as well. Because of its varied offerings and breadth of knowledge,

the tour is a great learning experience for people in all areas of food service looking to learn more about Italian cooking.

The tour includes cities in both the North and South of Italy, including Milan, Genoa, and Naples, so participants get to experience the varied culinary culture of Italy. Workshops in each city cater to the area’s specialties, including learning about local pastas, rice production techniques, pesto making, and Parma ham and vinegar. “We want to give a bit of knowledge for every sector of our kitchen,” Daga said. Classes and workshops range from appetizers to desserts to allow participants to experience every facet of Italian cooking.

Each day of the program is taught in a Michelin star restaurant and includes workshops and activities for participants in the morning or afternoon. Daga emphasized that the tour truly is a unique opportunity; “we’re going to have the best chefs in Italy,” he said. “The people that come on this program are going to meet and learn from some of the best chefs in Europe,” including chefs with over seven Michelin stars under their belt. Participants also get a signed certificate at the end, showing that they’ve been taught by these esteemed chefs. “Imagine being a recent culinary school graduate and bringing that to the table, being able to say that you’ve worked with all these amazing chefs,” Catena said. There will also be a videographer on staff to document the classes and workshops for future review by the participants, so that the knowledge gained can continue to be built upon once they’re back home.

Nine out of the tour’s ten days are dedicated to teaching and workshops, but time to see the sights is built into the trip as well; the Murano glass factory in Venice and the Old Car Museum in Turin are just two of the additional attractions built into the tour. Everything, including hotels and transportation on the tour, is included in the price aside from airfare. Top Italian Chef is currently planning to offer tours in May/June and September/October. Don’t wait to sign up; the chance to learn from some of the best chefs in Italy isn’t one to miss out on.

For more information on the program, please contact Jeanette Catena via email at eur1source@ gmail.com or call (908) 627-1858.

“The people that come on this program are going to meet and learn from some of the best chefs in Europe.” — Chef Dante Daga

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE SCOOP

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

CHEF MARCUS SAMUELSSON WILL SERVE LAB-GROWN STEAKS

WITH ALEPH FARMS

SCOOP learned that in a huge step forward for sustainability in the meat industry, world-renowned chef, author, and television host Marcus Samuelsson announced he has recently collaborated with Aleph Farms, an Israeli cellular agriculture company that designs new ways to produce animal products, like steaks, in a laboratory environment.

According to Samuelsson, “It’s essential that we look for new ways to feed our planet sustainably, which is why I was attracted to the mission of Aleph Farms and being part, both as a chef and as an investor, in bringing delicious, cultivated meat to the table.” While the company has already successfully produced thin-cut beef steak, ribeye, and collagen, Aleph Farms is currently aiming to market its Petit Steak to the world platform under its brand, Aleph Cuts, which will produce the world’s first cultivated steaks. Before Samuelsson can incorporate the products into his own restaurants, he is acting as a company investor, culinary advisor including product development, and launch partner.

Aleph Cuts meats will be produced from the fertilized egg cells of premium Black Angus cattle; there is absolutely no slaughter involved. From just a single egg, the company is able to grow thousands of pounds of meat suitable even for the caliber of restaurants Samuelsson owns and oversees.

Samuelsson and Aleph Cuts hope to introduce these new steaks to Singapore and Israel as soon as 2023 and to the United States in 2024. Samuelsson calls Aleph Farms’ work “game-changing” and foresees this groundbreaking concept and science

will eventually be the norm in society, much like the way electric cars went from an unimaginable, ultramodern concept to commonplace. The company plans to expand, introducing multiple steak cuts as well as other meat products from additional animals.

RATIONAL USA PROMOTES STUART SCHWADRON TO DIRECTOR IVARIO USA

SCOOP learned that Stuart Schwadron has been promoted to Director iVario USA, Product Management.

Schwadron joined RATIONAL in June 2018 as Manager in Consultant Services, quickly becoming an iVario specialist for the organization. He most recently served as Sr. Manager, Design & Consultant Resources. In his new role, Stuart will report directly to Lee Baker, Vice President Product Management for North America, where he will now focus more directly on providing support for iVario sales.

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 2,300 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.

LEGACY COMPANIES HIRES ELIZABETH PRICE AS COMMERCIAL BRAND VP

SCOOP learned that The Legacy Companies announced that Elizabeth Price has joined their Company as Vice President of Merchandising and Channel Development for their commercial brands. Elizabeth will report to Teresa Asbury, President of TLC’s Commercial Division. In her role, Elizabeth will oversee several functions related to The Legacy Company’s commercial brands, including customer service, purchasing & demand planning, and product management.

“With the addition of Elizabeth to our Commercial team, The Legacy Companies is excited to further strengthen our overall position and portfolio of brands and products as the industry go-to for Commercial Kitchen equipment and smallwares needs.” says Teresa Asbury.

Elizabeth adds “Over the years of working together as vendor and customer, I have developed a deep respect for Teresa and the team at The Legacy Companies and am looking forward to contributing to the continued success across our commercial brands.”

In her new role at The Legacy Companies, Elizabeth will be working directly with key commercial dealer accounts as well as helping to execute on market growth strategies. This will result in accelerated growth of the commercial brands across our Dealer and Distributor network. The Legacy Companies Commercial brands include Admiral Craft and their Adcraft range of smallwares, countertop electrics, and equipment, as well as Maxx

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Marcus Samuelsson

Stuart Schwadron

Elizabeth Price

Cold refrigeration and Maxx Ice ice machines; and General Foodservice cooking and food prep, Bevles heaters and proofers, Blakeslee warewashers, and Legion large production equipment.

Prior to joining The Legacy Companies, Elizabeth held the position of Vice President of Merchandising at Central Restaurant Products. Elizabeth has over 13 years of experience in the foodservice equipment and supplies industry and in developing merchandising and product assortment strategies.

NOVOLEX EARNS BPI

COMMERCIALLY COMPOSTABLE CERTIFICATION FOR RESTAURANT BAGS

SCOOP heard that Duro®, a Novolex® brand has earned Biodegradable Products Institute (BPI) certification for even more of its paper bags and sacks.

Now featuring more than 100 SKUs that have been tested and certified by BPI, Duro is adding to the growing number of certified commercially compostable products offered by Novolex. Certification by BPI assures customers that the packaging can be processed in a commercial compost facility.

The newly certified bags include Duro recycled kraft paper shopping bags as well as lawn and leaf bags. They join other Novolex products that have already earned BPI certification, including compostable produce bags, T-shirt bags, can liners, and foodservice items from Eco-Products®.

Duro products certified by BPI include Dubl Life® bags made from 100% recycled materials,

with a minimum of 60% post-consumer recycled paper. Dubl Life bags are also FSC® certified. The certification, developed by the Forest Stewardship Council, lets consumers know that the product comes from responsibly managed sources.

In addition, Dubl Life bags feature the How2CompostTM and How2Recycle® labels, which further explain to consumers how to dispose of the packaging after use.

More information about Duro bags and sacks can be found at www.novolex.com/duro-bag/.

KROGER EARNS GOLD BELL SEAL FOR WORKPLACE MENTAL HEALTH

SCOOP learned that The Kroger Co. has been awarded the 2023 Gold Bell Seal for Workplace Mental Health by Mental Health America. The Bell Seal is a first-of-its-kind workplace mental health certification that recognizes employers who strive to create mentally healthy workplaces for their associates.

“The Kroger Family of Companies is committed to creating a respectful and caring environment where our associates can thrive,” said Tim Massa, senior vice president and chief people officer, in a statement. “We are honored to once again receive this recognition, and we will continue our efforts to support our associates’ overall well-being, including their mental, physical and financial health.”

The Bell Seal recognizes employer advances in workplace mental health by awarding Bronze, Silver, Gold, and Platinum recognition levels. Kroger underwent an evaluation of its policies and practices in four areas: workplace culture, benefits, compliance, and wellness programs.

Kroger earned a score of 100 percent in the wellness programs category for its offerings and programs to support associates’ mental health and promote a positive workplace culture. Offerings were evaluated in addition to the mental health services included in the retailer’s health benefits, Employee Assistance Programs, and paid time off provided to associates.

US FOODS CHEF’STORE TO EXPAND SOUTHERN REACH WITH THREE NEW LOCATIONS

SCOOP heard that US Foods Holding Corp will open new US Foods CHEF’STORE® locations in

Roanoke, Va., Greenville, N.C and Fayetteville, N.C. All three locations are expected to open in late fall 2023. Known for outstanding service, convenience and a large selection of competitively priced restaurant-quality products and supplies, CHEF’STORE offers a one-stop-shop for restaurant operators, food industry professionals, community groups and at-home chefs to quickly stock up or replenish ingredients and supplies by the case and in individual quantities.

FOOD EDUCATION FUND AWARDS SCHOLARSHIPS

SCOOP learned that FEF announced 59 student recipients for 2023. These awards totaled over $125,000, thanks to the generous support of Goldman Sachs Gives, who contributed $100,000, as well as six new scholarships from the NYC Hospitality Alliance for $25,000. On June 1, FEF held an awards ceremony to present scholarships to FFHS students. Our award recipients from additional partner schools will be presented throughout the month. The recipients of these scholarships were carefully selected based on their active participation in FEF programs like Pass The Spatula, Paid Experience Programs, and Culinary Competitions. This achievement is a testament to their exceptional drive, talent, and unwavering dedication to their future educational pursuits.

Anne Black, President of Goldman Sachs Gives, was on hand to distribute the awards, as well as Andrew Rigie, Executive Director of the NYC Hospitality Alliance. Also awarded was the first year of the Marian Carby Technology Award, seeded by former principal Roger Turgeon, in memory of the former beloved FFHS aide.

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NYC Hospitality Alliance’s Andrew Rigie poses with award winner Nylah White

Novolex Bags

INVITE TO THE C-CAP HAMPTON’S BENEFIT

You’re invited to… A Garden of Eating Party, The 2023 C-CAP Hampton’s Benefit

Friday, July 28, 2023 at 6:00 PM | Guild Hall, East Hampton

Join us in the lush gardens of Guild Hall, East Hampton for a cocktail party to benefit C-CAP’s students, including those in our newest program at East Hampton High School!

Mingle with C-CAP’s community of chefs and supporters while enjoying culinary delights and local wines and beers. We are thrilled to be joined by these esteemed chefs and an award-winning sommelier, who will bring deliciousness to our evening:

Chef Berenice de Araujo and Beverage Director Amy Racine, John Fraser Restaurant Group; Chef Joel Realmuto, Nick & Toni’s; Chef Philippe Corbet, Lulu Kitchen + Bar.

Purchase tickets: https://donate.ccapinc.org/ event/garden-of-eating-a-c-cap-hamptons-benefit/e481896

VISIONARY QUEENS PIZZA OPERATOR BELLUCCI DIES

In the 1990’s Andrew Bellucci would become one of New York and the Nation’s revered pizza chefs. His life would take a number of twists and turns. Bellucci who would eventually find himself in legal trouble and then reinvent himself died last month at 59.

“Andrew welcomed us with open arms even before he was officially open to the public,” noted Scott Wiener President of NYC Pizza tours. “If you were lucky enough to be on one of the tours that visited Andrew, you know exactly what I mean when I say he was an open book who loved sharing his process in hopes that it might help him improve. So many of us looked up to Andrew as a mentor and we were baffled that he looked at us as colleagues.”

Bellucci’s pizzas first won attention when he worked at Lombardi’s, a revival of a venerable coalfired pizzeria on Spring Street in Little Italy. Nancy Silverton, Todd English and other chefs came to to taste his pizza, which was a far cry from the foldable, gold-and-orange and mostly interchangeable slices sold across the city. Ms. Silverton was especially impressed by a pie topped with fresh clams, garlic, oregano and olive oil.

New York pizza had long been celebrated, but its origins were obscure, its techniques little understood and its makers unknown to all but a few regulars. Bellucci saw things differently. He had learned the craft of pizza in the East Village, baking pies at Two Boots and then Three of Cups, now closed. But he learned the lore of pizza at the public library, where he spent his off hours poring over old phone books, newspapers and advertisements.

Mr. Bellucci’s reading convinced him that the first pizza in the United States had been baked in a coalfired oven on Spring Street by Gennaro Lombardi, an immigrant from Naples. Transfixed, he began nosing around Little Italy until, on Spring Street, he located a vacant bakery with a coal-burning oven. He kept searching until he found Mr. Lombardi’s grandson, also named Gennaro, and persuaded him to put the family name on a pizzeria with the oven he had found. Mr. Bellucci would make the pies.

Bellucci didn’t just twirl dough, however. He told stories about pizza, pizza ovens, pizza families and pizza legacies, and these stories brought attention to styles and methods that other pizza makers would explore over the next few decades.

“He helped usher in the revival of classic coal-fired

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SCOOP

INSIDER NEWS, from page 96

New York pizza, which was really a return to the way pizza was before it became a slice-shop food on every street corner,” added Scott Wiener, “He allowed things like Neapolitan pizza to come back, which led to the neo-Neapolitan pizza of Roberta’s, Paulie Gee’s, Ops, etc.,” Mr. Wiener went on, naming three leading wood-oven pizzerias in the city. “Which has led to what we have now” — a diverse pizza ecosystem in which even street-corner slices are considered worthy of serious attention.

CHEF ILIANA DE LA VEGA OF EL NARANJO WINS 2023 LAMB JAM PEOPLE’S CHOICE AWARD

SCOOP learned that El Naranjo, Austin’s traditional Mexican restaurant, helmed by 2022 James Beard Award winning Chef Iliana de la Vega and her partner Ernesto Torrealba, announced Chef de la Vega is the recipient of the 2023 Lamb Jam People’s Choice Award in Austin. Lamb Jam Restaurant Month is an epic dining experience that brings together the most talented chefs to celebrate family operated farms and ranches raising sheep in the U.S.

ent chefs in the Austin market.

Says Chef Iliana de la Vega, “We are thrilled to know that our recipe is the winner for the people’s choice award, and to donate the prize to such a great organization. We truly enjoyed participating in this contest and we look forward to next year’s competition.”

Chef de la Vega’s dish, Albóndigas de Cordero, features Texas lamb with a bean sauce, jalapeño, and a Mexican pepperleaf jam.

As the winner of Austin’s 2023 Lamb Jam title, Chef de la Vega will contribute a charitable donation to The American Civil Liberties Union of Texas. As the Lone Star State’s leading civil rights organization, ACLU works in the courts, the legislature, and through public education to protect civil rights and individual liberty.

CHEF YUU SHIMANO DEBUTS

RESTAURANT YUU WITH A FRENCH 19-COURSE OMAKASE MENU WITH JAPANESE UNDERTONES

ishita Woodwork, accented by steak knives inspired by Japanese swords from Tojiro Wakisahi and other artisanal flatware as well as Kimura glassware from Tokyo. Just beyond the counter is an open kitchen outfitted with top-of-the-line equipment: a custommade Molteni oven, a binchotan charcoal grill, a pastry station with a pie maker, and baking ovens where Chef Yuu finishes his Duck Pie.

The designed interior by Blank Creations is throughout with customer experience in mind. Sommelier Akio Matsumoto provides personalized recommendations for digestifs based on the diners’ preference of a dry or sweet drink. The Wine and Sake Program was curated by Sommelier Akio Matsumoto who drew from his background of serving as Head Sommelier at three-Michelin-starred L’Effervescence, one of Tokyo’s best French restaurants, to build a comprehensive French wine and Champagne program that fits cohesively with Chef Yuu’s background and the restaurant’s concept. He has also crafted a selection of sakes to ensure that even the beverage program maintains a Japanese essence. Along with selections of wines and sakes by the bottle and by the glass, Akio has created four beverage pairings for the menu: Wine and Sake, a premium “Noble” Wine and Sake, low-ABV, and nonalcoholic pairings.

This May, Lamb Jam Restaurant Month invited 47 talented chefs in six cities to celebrate familyoperated farms with competing chefs located in Austin, Boston, Denver, San Francisco, Seattle, and Washington, D.C. Each Chef created a “Lamb Jam Special” in the form of an appetizer, small plate, or shareable menu item with one winner per market.

As the winner of the people’s choice, Chef de la Vega’s lamb dish received the most consumer votes against seven other dishes by seven differ-

SCOOP learned that across from McCarren Park on a tree-lined Brooklyn, NY, street, Chef Yuu Shimano opened his first restaurant that reflects his French training and his Japanese heritage. Chef Yuu trained at Tsuji Culinary Institute in both Osaka, Japan and Lyon, France graduating in 2002. He spent the first 12 years of his career in France, beginning at two-Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes before becoming the Chef de Partie of Meats and Sauces at three-Michelin-starred Restaurant Guy Savoy in Paris. In 2017, he was tapped by Tokyo Restaurant Factory to open MIFUNE New York where he served as Executive Chef for five years and garnered a Michelin plate. Chef Yuu has created a French 18-course omakase menu with Japanese undertones. His team includes Chef de Cuisine Shuji Furukawa (previously Executive Chef of The Gallery by Odo), Pastry Chef Masaki Takahashi (two-Michelin-starred Narisawa in Tokyo), and Sommelier Akio Matsumoto (Michelin-starred Torien, three-Michelin-starred L’Effervescence in Tokyo).

Guests are seated at a black marble L-shaped chef’s tasting counter and the experience begins with a custom Arita plate designed by Chef Yuu depicting Manhattan and Brooklyn, with Restaurant Yuu’s logo marking the restaurant’s location. Every course is served on a different plate, each sourced from Japanese designers such as Arita Plus pottery, Japan’s Koransha porcelain, and lipped bowls from Aya Mor-

WASHINGTON, D.C.:

Summer Restaurant Week, presented by Restaurant Association Metropolitan Washington (RAMW), officially returns Aug. 28 to Sept. 3. Participating restaurants will offer multicourse brunch and lunch menus for $25 per person and multicourse dinner menus for $40 or $55 per person for on-premises dining. Many restaurants will also offer cocktail, wine, and nonalcoholic pairings.

HOUSTON:

Margaritaville Lake Resort, Lake Conroe | Houston has announced Jon Ramirez as its new executive food and beverage director. Ramirez will oversee the six on-site Margaritaville-inspired restaurants and bars that offer a range of options like fresh seafood, burgers, pizza, salads, and more. He joins the resort from Lupe Tortilla, where he served as managing partner.

WESTON, FL:

Negroni Bistro & Sushi Bar, the renowned global fusion restaurant brand from Latin America, has expanded with a new location in Weston. This is Negroni’s second Florida location after Midtown Miami, and first location in Broward County, marking its steady rise as a go-to destination for diners who crave an adventurous culinary experience.

Chef Iliana de la Vega and partner Ernesto Torrealba

PEPSICO BRINGS MENU OPTIMIZATION SOLUTION TO NRA ‘23

With the growth of takeout and delivery during the pandemic and now the return of inrestaurant dining patron’s the nation’s restaurant and foodservice operators are faced with a new challenge. How do they balance their assets to maximize the dining experience for both unique customer segments.

PepsiCo Foodservice came to this year edition of the National Restaurant Association Show with a full portfolio of solutions for operators looking to build a strategy to handle the needs of both. PepsiCo’s menu optimization platform has created a much-needed blueprint for the operator that is looking for a strategy to grow revenue through menu bundling that focuses on using Pepsi’s diverse beverage and snacks portfolio to maximize the value of the guest check.

PepsiCo Foodservice CMO Scott Finlow and his team were in the company’s NRA booth in Chicago to detail how the company can help the nation’s restaurant and foodservice

operators embrace the potential of on-line and digital marketing and execution. “The consumer has pivoted to a largely digital first and off-premises eating habit,” Finlow told TFS. “We’ve seen numbers forecasting that 60 percent of all restaurant growth will be digital.”

To help restaurants out, the company created a group called the PepsiCo Foodservice Digital Labs team that offers database consultancy services at no charge to its customers. One of the services it provides is Menu Pro, and it’s meant to help operators optimize their menu based on what does and doesn’t work with a typical customer’s digital experience.

“We’ve learned there are three things that you need to get right: Visibility, Variety and Value,” Finlow continued. “Visibility in that consumers are looking for beverages and oftentimes they don’t see them, the image they’re presented is outdated or incorrect, or there isn’t even an image at all – it’s just text. Variety in how consumers are only being presented with

limited options but getting the right portfolio of products is important to meet the full spectrum of consumer demand. And naturally, value is all about using combos and bundling to drive purchases.”

“The results we’ve seen are very strong,” Finlow continued “We’ve seen 40 percent growth in beverage attachment and 10 percent growth in overall AORs. We’ve done 50,000 menus so far, but we have 500,000 more to go. Once we do those 500,000, our focus will be on how we can make this menu optimization more dynamic and able to provide updates in real time.”

Finlow walked TFS through the vetting process to apply to become part of the innovative new PepsiCo program. “Operators interested in using this service will first be audited by PepsiCo’s Foodservice Digital Labs team to see how well the brand is using Visibility, Variety and Value within its digital channels. The team will come back with suggestions and the brand is given the choice to implement them,” Finlow concluded.

Among the participants in PepsiCo’s Foodservice lab program is Panera Bread. They teamed with Pepsi to announce Unlimited Sip Club program that will conclude on July 4th. Panera’s Unlimited Sip Club members have access to the entire Panera portfolio of self-serve beverages, including hot and iced coffee, hot and iced teas, Agave Lemonade, Panera Charged Lemonades, and Pepsi-Cola® fountain beverages including the new lemon lime flavored soda Starry.

The PepsiCo foodservice booth also brought the foodservice community the latest in menu offerings. This included additions to the company’s beverage and snack portfolio stalwarts, including Pepsi, Mtn Dew, Doritos and Cheetos, to create branded menu items and digital experiences. Finlow noted that new and improved Pepsi Zero Sugar and the launch of STARRY® are quickly becoming foodservice favorites.

PepsiCo Foodservice’s booth at the 2023 NRA Show was a bevy of activity with new products and creative bundling strategies

Pepsico’s Scott Finlow

“We’ve learned there are three things that you need to get right: Visibility, Variety and Value,”

— Scott Finlow

ICE MACHINE SIZING

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den spikes in demand and ensures a constant supply during busy periods.

Factors to Consider in Sizing:

Several factors should be considered when choosing the right ice machine size:

1. Energy Efficiency and Space Constraints:

When choosing an ice machine, it’s important to consider its energy efficiency and ensure it fits within your available space. Look for models with high energy efficiency ratings, as they will consume less electricity and help reduce your operating costs over time. Additionally, measure the dimensions of the space where the ice machine will be installed to ensure a proper fit and easy accessibility for maintenance and cleaning.

2. Water and Drainage Considerations:

Before purchasing an ice machine, verify that your business’s water supply and drainage system can meet the machine’s requirements. Some ice machines may have specific water pressure and temperature requirements, so ensure your water supply can deliver the necessary conditions. Additionally, check if your drainage system can handle the volume of water discharged by the ice machine during the ice-making and melting processes.

3. Noise and Ventilation:

Consider the noise level generated by the ice machine and its impact on your business environment. Some ice machines may produce louder operational sounds, which can be disruptive in certain settings. Choose a model with noise-reducing features or consider additional soundproofing measures if necessary. Additionally, proper ventilation is crucial to dissipate the heat generated during the ice-making process. Ensure there is adequate airflow around the ice machine to prevent overheating and optimize its performance.

4. Maintenance and Cleaning:

Regular maintenance is essential to keep your ice machine running smoothly and efficiently. Follow the manufacturer’s guidelines for cleaning and maintenance tasks, including routine inspections, filter replacements, and component cleaning. Regular maintenance not only extends the lifespan of your equipment but also ensures consistent ice production and maintains food safety standards.

a. The Importance of Regular Maintenance:

Regular maintenance is crucial for the longevity and efficiency of your ice machine. Neglecting maintenance can lead to the accumulation of mold, bacteria, and mineral deposits, compromising the quality of the ice pro-

duced. By following a regular maintenance schedule, you can prevent these issues and ensure that your ice machine operates at its best.

b. Cleaning Guidelines for Ice Machines:

To maintain the quality and purity of the ice, it’s essential to follow the manufacturer’s recommended cleaning procedures. These procedures typically include removing mineral scale, sanitizing the machine, and preventing the growth of harmful bacteria. Regular cleaning helps prevent the buildup of contaminants and ensures that the ice produced is safe for consumption.

5. Budgeting and Cost Considerations:

Consider your budget and longterm operating costs when selecting an ice machine size. While larger machines may have higher upfront costs, they can be more cost-effective in the long run due to their higher production capacity and energy efficiency. Evaluate the overall value and return on investment rather than solely focusing on the initial cost.

6. Choosing a Reliable Manufacturer: Selecting a reputable manufacturer is crucial to ensure product quality, reliability, and excellent customer support. CKitchen partners with trusted manufacturers known for their in-

dustry expertise and quality craftsmanship. When purchasing an ice machine from CKitchen, you can be confident in the durability and performance of the equipment.

7. Installation and Professional Assistance:

Proper installation is essential for the optimal performance and longevity of your ice machine. Consider hiring professional technicians who are experienced in installing commercial kitchen equipment to ensure proper setup and minimize potential issues.

Choosing the perfect ice machine size for your business requires careful consideration of your ice requirements, storage needs, space constraints, energy efficiency, water and drainage considerations, and maintenance requirements. By assessing these factors and seeking expert advice from CKitchen, you can make an informed decision that meets your business’s ice demands efficiently.

Remember, proper ice machine sizing is crucial for ensuring customer satisfaction, maintaining food safety standards, and maximizing operational efficiency in your commercial kitchen. Visit CKitchen today to explore our wide selection of commercial kitchen equipment, including ice machines, and make a smart investment for your business’s success.

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[Elliott] enough for being with me to help with this because we’re a very large property. He had a lot of history with RATIONAL and the products and he was able to help us build some base recipes.” The casino also turned to the RATIONAL ChefLine for support.

Once Bolton had three or four vegetables programmed, he worked on a handful of proteins and eventually, breads. He made notes and took pictures. Recipe by recipe, he built a virtual cookbook of sorts in ConnectedCooking using his laptop, though he says the units themselves will directly take recipes too.

The Results

Along with consistency, Downstream Casino Resort has realized labor savings and food waste reduction by using the iCombi Pros and iVario Pro. With the iCombi Pros alone, Bolton says, the casino can produce two to three times the amount of product with a third of the number employees compared with the convection ovens.

He points to the casino’s Spring River Buffet as an example. With convection ovens, employees prepared one large pan of chicken at a time and then moved it to a

warmer with the hope that it would go through the buffet line before it was too old and had to get thrown

out. Now, employees can put a pan of chicken in an iCombi Pro and it’s done in 12 minutes. They’re able to cook to-order versus in bulk quantities because of the equipment’s capabilities.

“My words to anyone who’s starting to think about the iCombi or iVario versus anything they currently have is, you’re not going to feel bad about making that decision,” Bolton says. “The support is there, and the programming will make your life so much easier.”

All photos by Allison Rezendes

from page 6 INFLAVOUR

ism as part of its Vision 2030. Tahaluf believes the arrival of international experts from the food and hospitality sectors will upscale the Kingdom’s F&B landscape, enhance the Kingdom’s pipeline culinary offerings, promote cultural exchange, and contribute to the growth of Saudi’s burgeoning tourism sector.

‘A Dynamic Exchange of Ideas’

“While open to international flavours and culinary trends, Saudi Arabia has a rich culinary heritage and is known regionally for its traditional Arabic cuisine and hospitality,” added Champion. “The Kingdom’s F&B sector can benefit from the expertise, diverse culinary styles, and innovative techniques of these prominent F&B figures, who will aid development within the local food scene, introduce new flavours and concepts, and ultimately help elevate the country’s portfolio of dining experiences.

“InFlavour’s roster of international specialists will also facilitate the exchange of cultural values and foster mutual understanding of diverse culinary traditions. Saudi chefs and culinary enthusiasts will have the opportunity to acquire knowledge from world-travelled professionals, while global experts can glean valuable insights into Saudi cuisine and help export facets of his culture and hospitality. This dynamic exchange of ideas, business acumen and creativity will positively influence Saudi Arabia’s hospitality and tourism sectors.”

The World of F&B Comes to InFlavour

As Saudi Arabia embraces a multitrillion-dollar national development drive heavily reliant on leveraging its booming tourism and hospitality sectors, InFlavour will serve as a gateway for local, regional, and global food manufacturers. The three-day event will enable them to reach industry buyers and consumers across the most populous country in the Arabian Gulf, as well as footprint growth markets in Africa, Asia, and Europe.

A number of global and regional F&B powerhouses and pavilions have signed up for the launch event, with

representation from the United Kingdom, Germany, United Arab Emirates, India, Pakistan and Bahrain, and brands such as Balland Messe, Nomu, Talabat, Iscon Foods, Ottonomy Inc., Healthy Foods Supplements, AlMalaz Company for Trade and Industry and I Food Exports W.L.L.

Meanwhile, more than 200 prominent Saudi Arabian and global investors and venture capitalists will gather at InFlavour’s dedicated Investor Program to leverage emerging opportunities across the Kingdom’s food service market, which is forecast to be worth US$30.47 billion by 2029. The investors will engage with more than 50 cutting-edge F&B startups and participate in matchmaking and pitching programmes that could see innovators secure critical development funding.

InFlavour will also feature topicspecific roundtables where leading independent promotion agencies will discuss African food security and the future of foodtech investments across the Middle East and North Africa.

InFlavour runs from October 29-31 at Riyadh International Exhibition & Convention Centre. For more information, visit www.inflavourexpo.com

About InFlavour

InFlavour is a world leading B2B food event by Tahaluf, in partnership with the Ministry of Environment, Water and Agriculture (MEWA). Bringing together global mega-brands and emerging food startups (and everyone in between). InFlavour is a diverse platform for industry players with vast collective experience to get together for breakthroughs and partnerships. The event is for anyone with a serious interest in the food industry, and everyone who recognises the power of food as a universal language and connecting force. It is a common ground to connect businesses with talent and opportunities – and empower the community to shape the future of food enterprise, food security, and food culture.

To know more about InFlavour, visit www.inflavourexpo.com

LEGAL INSIDER

from page 60

common leave laws, e.g., the federal Family and Medical Leave Act, the New York State Paid Family Leave Law, and the New York State and City paid sick leave laws.

It is crucial to also remember that the new law does not only cover absences under these commonly known leave laws but also all other available protected absences including, but not limited to absences taken because employees:

- Have been infected by, exposed to, or getting vaccinated for COVID-19.

- Are suffering from a disability.

- Were injured at work.

- Have been called to jury duty.

- Have been a victim of domestic violence.

- Have been called to military service.

For a more detailed breakdown of various leave requirements, we urge you to read Ellenoff Grossman & Schole LLP’s prior January 2022 and September 2020 articles, covering certain leaves of absence.

Ensuring Compliance

New York businesses should take immediate steps to ensure employees are not being illegally penalized for taking protected absences. Specifically, businesses should, with the assistance of counsel, closely review their time and attendance policies, confirm that their supervisors and managers are aware of this new law and, if necessary, conduct trainings to ensure complete understanding of all obligations with respect to leave policies. We urge you to take immediate action because the law is already in effect, so your business may be unknowingly committing violations right now. Furthermore, taking preventive action is particularly crucial now, given the fact that the Manhattan District Attorney recently announced the creation of a new “Worker Protection Unit” to investigate and prosecute violations of labor and employment laws in industries with “high rates of worker exploitation”, which specifically refers to “fast food and restaurants”.

MULTICHEF

from page 86

The truth of the matter is that no one knows for sure what the future holds, but we can make some pretty educated projections. At MTI we are ready to help businesses embrace electricity and set them on a path to success with our fully electric, ventless kitchen equipment!

Our AutoFry is the leader in fully enclosed and automated, ventless deep-frying technology. Proudly made with American steel and labor in Hudson, Massachusetts, our ventless fryers are completely automated, taking the hard work out of frying and ensuring a quality prod -

uct output day in and out. Simplifry™ Technology, a revolutionary heat/time compensation intelligence, helps you to serve up perfectly prepared menu items like French fries, chicken wings, mozzarella sticks, empanadas, beignets, and more with just the press of a button!

The MultiChef high-speed ovens

from page 56

not using paper napkins because of being on the roof.”

Similar considerations were underway when the W Philadelphia opened in August 2021. The location of WET Bar, the rooftop outlet with its own pantry kitchen and menu that’s differentiated from the rest of the hotel, drove a lot of decision making. Edward Baten, Complex General Manager of the W Philadelphia explains their thinking, “Beyond the framework of the space, presentation is very important to us. Going the extra mile by using high-quality acrylic wares that showcase the vibrance of our drinks, melamine plates and bento boxes for food, there is an added element of luxury that supports the quality of our food & beverage program.”

That attention to detail in the things guests can touch helps when you intend to provide a positive tactile reminder of their experience, but people eat with their eyes, so how you design your space can resonate as strongly as that breathtaking special cocktail in the fun to hold Tiki mug. Baten shares what they planned to achieve when building WET Bar, “The space unites the best of urban living and an environmental retreat; the surrounding buildings and views complement the lush greenspace, and blue custom tile work inspired by French parterre patterns and pixelated floral motif from floor to ceiling both connect

the inspiration that design takes from nature. It is designed to feel like a respite from the city below, a calm place where visitors can enjoy the views of Philadelphia while enjoying a relaxing, luxurious environment. Whether those coming to WET Bar are guests of the hotel or locals, we want the experience of entering the space to feel distinct and impart a calmness that makes people want to return.”

Return guests are a staple at Omni properties, so delighting them while simultaneously exciting the first-time visitor is a challenge that must be addressed. Thoughtful f&b programs that capture and drive trends are the kind of programs the hotel rolls out via collaborative effort between the marketing, PR and culinary teams led by Chef David Harker, Corporate Executive Chef for Omni Hotels and Resorts. He shares, “One of our big pillars I’m proud of is our “summer of” theme that we roll out to hotels and resorts as a limited time promotion. We come up with a new featured ingredient that we can put into our resort and hotel pool menus. We look at an ingredient like this summer’s – tea – and play into what’s important to us. It is a smart, relevant ingredient and we can get some legs on it. For us it’s an ingredient that speaks more than just hot tea; it has a huge wellness and mental health component and after coming out of the last three years this is some-

are fast and economical, cutting cooking times by more than 80%. Each oven is equipped with a bottom heating IR element, high-temperature impinged air, precision microwave, and constructed of high-quality stainless steel with a unique removable catalytic converter. Unlike traditional ovens, the MultiChef line is easy to

operate and built to last. The unique software can display and function in multiple languages, holds up to 1024 recipes, and categorizes recipes with imagery making it easy to manage in the kitchen.

Embrace the future of electricity within the foodservice industry and prepare your business for a trajectory filled with tasty food, happy employees, and satisfied customers.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

thing that resonates with our guests.”

Nailing the many layers of resonating promotions is what keeps Omni bringing guests back. Harker comments on their planning phase, The wellbeing piece was a fun part of it, then we asked ourselves, what part of tea can work on the soulfulness, it isn’t all antioxidant, so is it about energy? It is. People want experiences, that’s why a promotion like this works well on a rooftop. There are synergies between the promotion and the atmosphere.”

What clicks in July’s atmosphere may be different than what resonates in the fall. That seasonal change has Yuki already thinking about drink menu changes and intimate omakase dinners served on the roof near the firepits. Baten is simultaneously looking ahead while thinking about the now as he explains, “While our rooftop is open year-round, embracing and celebrating the summer season is a lively and short-lived season that we strive to reinvent each year. By constantly elevating our F&B program with new offerings, coordinating fresh music programming and perfecting W Philadelphia’s mission to cultivate a space that feels authentic to Philly, we never produce the same rooftop program twice.”

Producing the same rooftop experience twice is a good thing when your guests are posting their drinks and meals on social media, and it draws

in new guests. Consider this a challenge and a curse because we staff our bars with humans, and we can’t expect humans to replicate the thing they did before 100% all of the time. So being ready to manage that with your staff and leadership is something that rooftop bar operators especially need to be aware of. Guests are coming to you for an experience that is so much richer than an indoor, ground level bar as Dombkoski concludes, “Instagram is where people are posting, and it is the way society connects and communicates right now. If you like it or you don’t, it is what it is. It can be a great supporter of your operation. We’re a new operation and we’ve had some hiccups, some supply chain issues and definitely hiring issues, but positive social media is driving sales, I’m noticing. If you don’t make the dish or drink the same way it was show in someone’s IG post, if the mint sprig doesn’t have the same number of leaves as someone else’s picture, or a bartender put a fresh orange wheel into a drink to replace the dehydrated fruit program we’d run through, we hear about it.”

All you want to hear is how awesome your rooftop bar or restaurant is and how that guest is coming back later in the week and telling five friends. That’s an enviable position to be in. And it’s possible. When you make the right moves up there year-round.

FRANCINE COHEN

rise of global flavors as a foodservice trend. In fact, in a Venn diagram of plant-based recipes and globally inspired flavors, mushrooms will always be in the middle as they are the ideal central ingredient for both trends thanks to their meaty texture, savory craveability, nutritional profile and versatility. They can be spices’ perfect partner, as they not only pair but also enhance spices’ impact – providing layers of flavor.

Think Mushroom Tacos Al Pastor: https://www.plantforwardkitchen. org/mushroom-tacos-al-pastor with Mexican oregano, smoked paprika and more.

You can find that and more recipes in a video series The Mushroom Council partnered with the Culinary Institute of America to recently launch: “Mushrooms in the Plant-Forward Kitchen,” an educational video series showcasing to chefs the many ways to incorporate mushrooms into spice-centric, globally inspired, plantforward and plant-based cooking.

I’ve read that mushroom-based proteins are appearing in gourmet restaurants and heard about Mamu, a flavor-forward food source made from three popular mushroom species and chickpeas. Do you see this innovation as a way to increase mushroom consumption in the sustainable protein space?

Mamu combines nutritious and delicious mushrooms and chickpeas with mycelium (called mushroom

PAYROLL INSIDER

root). It’s one of many ways mushrooms are showing up on menus as an operationally friendly and sustainable food source. It works particularly well in “meatballs,” tacos, chilis and other “chewy” style dishes.

Chefs can also be confident, proudly placing mushrooms as the star ingredient in their plant-forward dishes. It’s an ingredient patrons love and already have deep comfort and familiarity with. There are no education hurdles to jump. Just look at that Shake Shack burger mentioned above.

What’s unique about mushrooms when it comes to health, nutrition and our environment?

Mushrooms aren’t just delicious on your plate, they are a healthy addition for your body. Mushrooms feature more than 12 vitamins and minerals, including B vitamins, riboflavin, niacin, selenium and vitamin D. Studies also conclude that there is a variety of micronutrients important for supporting a healthy immune system. Not to mention, they have 0 grams of cholesterol, 0 grams of fat, and more selenium than any other fruit and vegetable. This is truly setting mushrooms apart as chefs plan menus to meet evolving consumer demands. And sustainability matters! Today’s diners are increasingly making menu selections that not only contribute to their personal wellness, but also the health of the planet. The climatarian sentiment is especially growing in the Gen Z and millennial demographic.

from page 78

you can begin to focus on areas of the business where technology has been underserved for years to start focusing on your people and culture.

To attract and effectively manage top-flight talent, it is also essential for organizations to utilize technology. Understanding how solutions interact with external platforms or networks is crucial and requires careful consideration. This plays a vital role in management processes, such as posting job listings and evaluating candidate rankings to streamlining the onboard-

ing process.

Technology influences vast areas in the restaurant industry: recruitment, onboarding payroll, time and labor, compliance, and data insights just to name a few. While many vendors use technology to focus on payroll and benefits, Paylocity distinguishes itself by placing employee engagement and retention at the forefront of its priorities. By using its advanced technology solutions, Paylocity enables organizations to explore into a comprehensive range of metrics that shed light into

Mushrooms remain one of the most sustainably grown agricultural product in the nation, requiring only a fraction of the resources needed to produce other foods. Growing a pound of mushrooms requires only 1.8 gallons of water and 1.0 kilowatt hours of energy, and generates only .7 pounds of CO2 equivalent emissions. Mushrooms also require very little space in which to flourish, conserving soil while netting high yields.

Modern consumers use sustainability as a guideline to determine how to spend their food dollars. Mushrooms tell a fantastic sustainability story operators can share on their menus and that diners can feel good about ordering.

How does the Mushroom Council work with chefs and foodservice operators?

The Mushroom Council represents the growers of cultivated mushrooms, and we work hands-on with chefs and menu developers on menu ideation and product development, while also providing marketing and promotion support, education and consumer insights for the foodservice industry.

Mushroom’s inherent craveability, meaty qualities and versatility make it the ideal ingredient for creative menu development using fresh mushrooms as the natural, umami-rich, plant-

based center-of-the-plate star.

The greatest example of this work is the Council’s co-creation of the concept of The Blend, which mixes ground protein such as meat or pulses such as chickpeas and lentils and finely chopped mushrooms for better tasting, more nutritious and more sustainable burgers, meatloaf, meatballs, tacos and more.

The Blend has enthusiastically been adopted by college campuses, national chains, healthcare and corporate dining as a craveable plant-forward or plant-based menu solution. Plantbased or plant-forward menu items that star mushrooms offer their guests a familiar, all-natural option that they can understand, recognize and get excited about.

For recipes and inspiration, visit mushroomcouncil.org mushroomcouncil.org/foodservice/. For menu ideation and innovation with mushrooms, foodservice industry members can reach out to pam@pamsmith.com.

crucial aspects of their workforce. I get the opportunity every day to see how the right technology can help organizations gauge employee utilization scores, monitor system interactions, evaluate employee commute distances, assess satisfaction levels, and conduct performance reviews. This progressive approach strengthens organizations to address underlying concerns and provide a strong work environment that nurtures longterm employee commitment.

Paylocity’s technology equips or-

ganizations to acquire invaluable insights into employee retention, engagement, and potential turnover risks. Armed with this information, organizations are better equipped to make informed, data-driven decisions that enhance their workforce management strategies and generate more long-term revenue for our end users. We are here to help.

For more information regarding our suite of services at Paylocity for the New York area, you can call 201-2080019 or email swilson@paylocity.com.

I’d love to learn more about Bistro, the restaurant at the Sarasota Art Museum. Can you talk me through the concept and what the restaurant specializes in?

We used the restaurant’s location and name to help inspire us to create the concept: Being located in a modern art museum within a building designed by such a highly esteemed architect as Paul Rudolph as well as having such a strong and simple French name, we knew from the start Bistro would have a simple and honest farm-to-table, French American approach. I love to take hyper-local and seasonal ingredients and put a French twist on them. Or take a very traditional French dish and reimagine the ingredients for a new palate.

Tell us about the inspiration for the spring/summer menu and your strong focus on fresh locally and seasonally sourced ingredients.

My menus are always structured around what’s local and seasonal so for this change we are using all thing

spring pea: snap, English, snow, and edamame. Peas Peas Peas! I also LOVE asparagus, so can find hints of it in salads as well as our beautiful bisque soup!

What made you take the leap into a restaurant in an Art Museum?

I was at the right place and the right time in my career path and am so happy the stars aligned as they did! I absolutely love being in a building every day that displays all types of mediums and is filled with creatives and people who love the creative process.

What new food trends are you seeing?

Tinned seafood: I believe there is a big misrepresentation of tinned seafood in America- the idea that it’s just low quality if it’s not fresh. In Europe, especially Spain and Italy, they have been doing some really great tinning for decades. Here at Bistro, we use a really beautiful Italian tinned tuna for our Tuna Salad Niçoise sandwich with dry-roasted olives, bagna cauda, a 6-minute egg, and ciabatta.

What is your favorite dish?

I can’t have a favorite- they all have a special place in my heart! The must tries on the menu right now are the asparagus salad, grilled cheese, and tuna niçoise sandwich.

What are key elements for running a successful restaurant in and out of a museum?

I think they are the same key elements to running any restaurant- good service, great food!

What’s your favorite piece of equipment that you couldn’t live without?

My Japanese vegetable knife for sure! It slices, it dices, it does it all.

Share your vision for the Bistro and plans for the future.

I hope that we can continue to do what we are already doingserving the community through nourishment and hospitality.

The Spring Green Tartine (detail)

from page 84 BALDOR FOODS

trends is crucial to maintaining this reputation. “The customer has just gotten more sophisticated and more demanding,” said Walker. For example, Walker explained that their insights have demonstrated organic foods hitting their peak. Instead, “flavorful, regenerative, and unique offerings” are what customers are looking for instead of just simply “organic.”

Alongside its evolving product line, the company also stresses quality over quantity. “The drive we have is what are the things that our customers are looking for,” Crawford said, explaining that Baldor’s goal is not to have the lowest price on the shelf. Baldor has stressed quality since its early days as Balducci’s fruit stand. “Produce is in our blood,” Walker said, “Local and farm-to-table products will always be a priority for the marketplace.” With an expanded leadership team, Baldor’s new management team additions are tasked with fur-

thering the company’s growth in a variety of ways. Crawford and King look forward to the challenge of creating new solutions to provide for Baldor’s customers. “From ensuring evolving products to giving equal attention to each customer based on their needs and respective services,” Walker concluded. Baldor’s mission statement is “quality you can trust,” and with two observant and experienced minds joining the company, customers will surely continue trusting and tasting its wide range of local, fresh, and well-curated foods.

Learn more about Baldor at their website https://www.baldorfood. com/

How to Use This Trend In Packaging

Sustainability isn’t the most important factor in making a purchase for most consumers, but it is solidly in the mix of factors consumers weigh. If price or quality are similar, a product’s environmental qualities may be the deciding factor between two competing products. Boosting your environmental portfolio could very well boost your bottom line, too.

If you’re not already, consider using commercially compostable packaging. These environmentally friendly solutions turn your packaging into a boon for the environment by becoming nutrient rich compost. They can help you develop your business’s sustainability reputation and, when coupled with our custom print program, tell your sustainability story. At Inno-Pak, we have two lines of commercially compostable solutions for you, our Planet+ and Stalk Market Compostable Products.

Outside of compostable packaging, review the materials you’re using in your packaging to reduce plastic, use more paper or natural fibers, improve recyclability, and minimize your environmental impact. Ask your suppliers if their packaging contains added PFAS or not and then ask for proof of those claims.

Of course, once you switch to environmentally friendly packaging (or if you’re already doing so), you’ll want to make sure you’re telling your sustainability story at every turn. Customers want to buy sustainable goods, but about 36 percent of them want more availability and better labeling for environmental packages. At the same time, labeling helps you educate your consumers and prove your claims to an audience wary of greenwashing.

If you’d like more information on Trends In Packaging and how to use them, be sure to visit Inno-Pak’s blog at https://www.innopak.com/blog/.

NRA SHOW 2023

from page 68

were announced. During Industry Night Out, attendees had the opportunity to savor the creations of these finalists and ultimately selected the Peach & Honey Champagne Smash as the 2023 Project Beverage Champion.

Following the conclusion of the Show, Cindric expressed his gratitude, saying, “The Show extends its heartfelt thanks to all the participants, sponsors, exhibitors, and attendees for their invaluable contributions to the resounding success of this year’s event. The energy on the Show floor was unmatched, and we are thrilled with the overwhelming response and positive feedback we received.”

The National Restaurant Association Show is committed to sustainability and takes significant steps to minimize its environmental impact. After the event, the Show implements robust recycling initiatives to ensure proper disposal of materials, contributing to a more sustainable future. Moreover, the Show actively supports philanthropic endeavors by making substantial donations to local food pantries, thereby addressing food insecurity and positively impacting the community.

Plans are already underway for the highly anticipated 2024 event, which is set to take place from May 18-21. Click here to relive the highlights from the 2023 Show and browse through photos captured during the event. For more information about the National Restaurant Association Show, visit nationalrestaurantshow.com.

(L to R) Panera Bread’s Phil O’Connell visited with Duke’s Dave Marvel and Kathy Veder

Catupiry’s Sueli Promenzio and Carla Santos

(L to R) Irinox’s George Cruz and Tim Murray welcomed guests

(L to R) Champion’s Scott Cherevaty and Jay Bravinder

Innovative tabletop visionary Eric Weiss of Gotham City

(L to R) NCCO’s Adam Eastwood and Brandon Mikula

Marqii’s Ryan Rutofsky (R) visited with many guests throughout the weekend

Brandon Rougeau of Delivery Concepts

(L to R) Christine Bozovich of Gabriel Group visited with Steelite’s Kristen Nemeth

(L to R) Brucha’s Scott Kuni and Nick Champagne

The Just Chairs booth was a bevy of activity throughout the four-day event

(L to R) Kontos Foods’ Bob Ruggles and chef Tim displayed the company’s wide diversity of menu solutions

(L to R) Strategic’s Daisy and Patsy Cordoba had ERTC answers for showgoers

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of life disposal information to your customers, because inherently, a lot of the burden to recycle or compost packaging products falls on the customer, not just the restaurant,” Hargest said.

Equipping their clients with the right information that can then be passed on to customers is crucial. They’ve found that businesses and communities that incentivize their customers to use sustainable packaging rather than punishing them for using something less eco-friendly tend to be much better at making lasting changes and fostering loyalty.

Eco-pliant is continuing to take further steps to continue producing products that are as sustainable as possible, and are actively keeping up with current research into eco-friendly materials—Hargest even mentioned learning about foams made entirely from potato starch that can then be molded into shape. A love of the outdoors is still first and foremost in the founders’

IFPA CONFERENCE

minds. “We see a lot of plastic washing up on beaches,” Hargest said, “but we have a lot of smart people out there working on some really good ideas. We’re trying to be at the front of that and make sure that we can contribute.”

Always on the lookout for what’s next, Eco-pliant has recently begun taking steps to remove PFAS from all of their packaging; in fact, Hargest mentioned, they have a partner who just sourced all PFAS-free packaging for Eco-pliant, and it’s just a matter of getting it into production. In a lot of industries, packaging especially, the product is the main focus; at Eco-pliant, the focus is on getting to know the customers and their specific needs, which is evident in all aspects of the business.

Restaurant and foodservice professionals can find more information on the Eco-pliant line of packaging solutions at info@Ecopliant.com.

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usage and inventory management tools in a goal to maximize efficiency and eliminate food waste.

The highlight of the second day will be IFPA’s annual Chef’s Competition. “The passion among our nine chefs from different industry segments really captures what’s going on across the foodservice landscape,” Watson noted. Among the culinary trends to be discussed by IFPA’s chef’s symposium will be an eye on the growth of plant-based diets in foodservice. “Keep in mind that fresh produce was in fact the original plant-based diet. From entrees to sides and appetizers, fresh produce fills all those menu needs,” Watson added.

“When we come to this conference, we accomplish a lot in just a couple of days,” said Tom Brugato, President of Pacific Coast Fruit Co., a produce foodservice distributor based in Portland, OR. “Whether

it’s inspiring speakers, networking with suppliers and peers or experiencing the taste-a-thon that is the expo, I always find take-home value that strengthens my passion for my work.”

“Our goal is to provide menu ideas, services and produce trends from the experts, including produce and service suppliers,” Watson concluded. “Every type of outlet and distributor is represented – including Sysco, Produce Alliance, US Foods, Darden, Shamrock Foods, Chicago Public Schools, Markon, Cheesecake Factory, Hello Fresh, and Chick-fil-A.”

For information on attending or exhibiting at The Foodservice Conference from the International Fresh Produce Association (IFPA), industry professionals are invited to visit the IFPA website at www.freshproduce. com

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vironmental footprint. They are more expensive than paper or reusable plastic, and must be washed regularly.

We see many of our clients across the country opting for non-woven polypropylene bags made from virgin or recycled plastic.

Pros: These bags are extremely strong and durable and can be reused until they become damaged. Nonwoven polypropylene bags can be recycled.

Cons: Consumers typically don’t wash non-woven bags and they can harbor bacteria in between uses and pose a health risk. They are also a more expensive option.

Finally, compostable bags are made from renewable raw materials. Look for certifications such as ASTM D6400 or BPI which certify the bag is compostable.

Pros: When composted property, these bags have a smaller environmental footprint. Soy-based inks can

be used to print on the bag without compromising the composability of the bag.

Cons: Compostable bags have a limited shelf-life. They need to be stored in cool, dark, and dry places. They are often not composted and end up in the trash; they will not compost in a landfill.

Bags are set to become a larger expense to retailers and foodservice operators. While some grocery store customers may bring a reusable bag to shop, it is less likely that a consumer picking up lunch or dinner will have a bag handy. You can get the latest info on the plastic bag bans by state by visiting https://www.bagtheban.com/

If you’re looking to upgrade your bagging strategy, Imperial Dade offers hundreds of types of bags ranging in substrate, size, and weight. Our experts can recommend the best options based on sustainability goals, budget, and menu-driven specifications.

PETERS

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you’re supposed to do with your actual and adjust labor every day as you go.

#5 Emphasize upselling and add-ons to increase your revenue.

Your customers are a captive audience. They walk in your door, and they’ve got a wallet with money they’re ready to spend. Your goal is to give them the best experience possible and sometimes that means instead of giving them a rot-gut well vodka, you offer up something better that will enhance their experience.

There is an old adage that sales cure all ills and it’s true because for every dollar you bring in above your breakeven point, which is the point at which all your bills and expenses are paid, you’re making money. Upselling and creating additional revenue streams allows you to get to that breakeven point faster, while

also creating a better experience for your customers. Listen to this episode of my podcast, The Restaurant Prosperity Formula, for a plan to increase restaurant sales $250 000 in one year. I walk you through step by step by step from upselling to features to catering to put yourself on a path to increase your sales by a minimum $250,000.

These tips are only the beginning of your journey to really making money in your restaurant. What would you do if you could make 15–20 cents on every dollar in sales in your restaurant? Following these five tips starts you on that path.

with large murals, textured walls and dark wood.

Chef Oscar’s second restaurant Anima (meaning “soul”) is intriguing in a different way. Unlike EDO, guests see everything. It’s significantly larger but exudes the same intimate ambiance of EDO. The space is brighter with a semi-open kitchen and chef’s-table style dining bar. Additionally, Anima’s offerings include a charcuterie and seafood counter plus a cocktail bar.

There are colorful murals here, too; the largest is an octopus painting that is visible from all parts of the main entry and surrounding area. The walls of the restaurant are white and bright, the trim is dark wood, and the seating brings in luxurious red tones against warm, wooden tables. The relationship of Anima to EDO is in these details, while maintaining its own look and feel.

Where EDO sits in the middle of Las Vegas’s energetic Chinatown, Anima is almost tranquil. The res -

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taurant is situated on a ground floor space in the multi-use, modern, and quiet community called The Gramercy. The upscale neighborhood is a collection of condominiums, offices, shops and restaurants.

“We felt that this immediate area here is the newest, really booming area where the demographics [fit our newest ideas] well,” says Roberto Liendo, partner in EDO and Anima by EDO. He says the area was ready for a concept that is a little “more on the edgy side… [something] a little more creative, a little more modern.”

The two restaurants are related, but each location has its own personality. Both include CatalanSpanish influence; however, EDO tends toward Asian and other global influences while Anima has an Italian twist. Chef Oscar’s goal has been to build partnerships that can support very different menus. “We have found that go-to source with Chefs’ Warehouse. I have been working

with Chefs’ Warehouse for a very long time and they always make the extra effort to get us the specialty ingredients we need, chef Oscar noted. My Chefs’ Warehouse Sales Rep. Anthony Angotta is doing such a great job. He really takes care of us in terms of sourcing and pricing. Anthony’s help is very important and appreciated.”

Whether opening new restaurants or expanding on existing ones, Las

Vegas is not an easy place to do either. Not every restaurateur has the backing of a celebrity or hospitality group. The local dining scene enjoys the celebrity and big-group restaurants, of course, but it’s protective–almost fiercely–of the chef-ownerentrepreneur. So, when chefs like Chef Oscar Amador Edo find success, growth and contribute to the community, they represent a special achievement for all.

to their storefront, the space designed to be utilized as a sidewalk cafe, it will limit their ability to have a sidewalk café and place this historic program the mayor wants to make permanent in jeopardy.

Mayor Adams’ Administration and the City Council have focused on education and compliance first and levying fines against small businesses as a last resort, which they do in part by incorporating warnings and cure periods for first time violations into existing and new laws and rules. Yet, this is another recent example of DSNY’s failure to follow by publishing a rule that doesn’t allow for warnings and/or cure periods. We find this to sharply contrast with the stated regulatory culture of Mayor Adams’ Administration seeks to achieve.

Businesses that currently use garbage containers reported pedestrians opening them and leaving their own trash and recyclables in the containers resulting in fines from DSNY for not separating materials properly, so how will the agency mitigate against these unfair violations and fines to businesses?

These large garbage containers will need to be regularly cleaned to avoid health and rodent problems. Thousands of small restaurants do not have the facilities to accomplish that indoors so, our city’s sidewalks will be turned into washing areas for these garbage containers resulting in dirty water runoff that result in more complaints.

The NYC Hospitality Alliance recognizes the myriad of problems with our city’s current garbage collection system and supports an overhaul, but it must be achievable and doesn’t create other undesirable outcomes such as replacing garbage bags placed on the curb line after 8pm for a few hours, for thousands of garbage containers permanently stationed in front of businesses across the city 24/7, which similarly seems unwieldy and unsightly. We understand that our private commercial carting system complicates trash containerization because even under the to be implemented Zone Carting system

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multiple carters will service an area and this poses challenges for communal containers, which the city seeks to implement for residential garbage. But even there, the city is implementing a pilot program for themselves for residential collection before mandating it citywide, but the city seeks to immediately impose this mandate on businesses without a pilot program, whose trash they aren’t responsible for collecting.

We urge DSNY to slow down this process and work with the restaurant

industry to get more businesses to containerize their garbage and seek solutions to the challenges we’ve listed. For example, this proposal doesn’t even allow for a restaurant to petition the city to allow them to store the garbage containers on the curb line, parking space, or elsewhere on the block, get a waiver, or explore other options like using rodent repellent garbage bags. Furthermore, with the major transition to the Zone Carting system underway, further exploration about how containerization

could work better under that scheme should be discussed. We were appointed to the Zone Waste Advisory Board and urge the city to reconvene affected stakeholders from that Board to explore possibilities and opportunities.

We strongly oppose this proposed rule as drafted, remain committed to working collaboratively with Mayor Adams’ Administration, DSNY, and stakeholders to find better solutions, and we thank you for your consideration of our comments.

irrespective of occupancy or geography, and insurers are pushing for elevated valuations. Appraisals or a narrative on the statement of values could be helpful when negotiating renewal terms. Insureds are seeing fewer blanketed limit options. In areas subject to catastrophes, the number of standard markets is exceedingly rare, with limits only offered for best-in-class properties with superior construction.

Manage your risk to improve attractiveness to insurers:

While finding insurance for commercial properties will remain difficult, we expect market instability will level off as 2023 progresses. But to improve insurability and reduce risk immediately, we recommend property owners adopt several best practices, including the following:

• Start renewals as early as possible. For a traditional renewal, plan to start the process 120 to 150 days out. Be sure to provide carriers with detailed information on recent upgrades to electrical, plumbing and roofs.

• Improve your risk management. Consider technological upgrades to reduce exposures, such as water sensors, sump pumps, electrical backups and outdoor property improvements to reduce damage from wildfires, erosion and flooding. Completing a business insurance worksheet may provide a better picture of exposures and how they can be mitigated. Provide insurers with data that shows your properties are best-in-class risks and deserving of better terms and rates.

• Develop evacuation plans for catastrophes. Insurers want to know that there’s a plan for dealing with a catastrophic event. You need plans for evacuating personnel, removing equipment and securing buildings in case of an approaching hurricane, windstorm, wildfire or possible flooding.

• Take a layered approach to security. Start with physical security such as fencing, signage, secured gates and doors, access control and security personnel. Then layer on technologies to further improve security, such as motion detectors, sensors and video surveillance.

• Check your property valuations. With inflation and rising construction costs, it’s crucial for commercial property owners to have enough insurance to cover rebuilding. Also, it’s imperative that you understand policies’ full terms and conditions — be aware of any loss provision limitations or exclusions that could lead to losses

• Work in partnership with your broker. Always consult your insurance broker before purchasing a commercial building or building a new one, even in the concept development phase. It’s essential to understand the risks and to leverage risk advisors’ experience to identify exposures and develop risk mitigation plans. Your broker can show how to make your properties more attractive during both the construction phase and for the lifetime of the asset and find the right insurance with the best possible terms and price.

For more information on additional lines of coverage, please download the full HUB Outlook Mid-Year Rate Report at https://www.hubinternational.com/en/insights/outlook-2023/business-insurance/

EVENTS

gether again with our industry partners: Melissa Fleischut, President and CEO of the New York State Restaurant Association; Jot Condie, President and CEO of the California Restaurant Association and Carol Dover, President and CEO of the Florida Restaurant & Lodging Association,” added von Gal. “Partnering with these amazing associations, who have their finger on the pulse of their markets, will help us to create important gatherings for their members. Plans are already underway to enhance the attendee and exhibitor experience, with new features and activities planned for each event.”

The three trade shows and conferences offer access to the hottest menu trends, state-of-the-art design and decor, the best in business education, and hundreds of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community — all under one roof. The trade show and conferences highlight hundreds of leading vendors demonstrating and sampling the newest food

products, technology and equipment for the restaurant, foodservice, specialty beverage and hospitality markets. Attendees have access to a free education program offering How To Sessions, Business Solutions, Conversations with subject matter experts, culinary demonstrations, and competitions on Center Stage. More than fifty complimentary educational sessions are included with show admission focused on content for all segments of the industry from independent restaurant owners to chain operators to commercial and institutional foodservice operations.

The three trade shows include: The Western Foodservice & Hospitality Expo taking place August 6-8, 2023, at the Anaheim Convention Center and co-located with Coffee Fest Anaheim. The trade show is sponsored by the California Restaurant Association (www.calrest.org).

The Florida Restaurant & Lodging Show is slated for November 8-9, 2023, at the Orange County Conven-

tion Center in Orlando, FL. The event is sponsored by the Florida Restaurant & Lodging Association (www.frla.org) and will be co-located with the Pizza Tomorrow Summit, owned by Grand Slam Events, in partnership with Restaurant Events. Pizza Tomorrow Summit provides independent pizza operators with an immersive and fun experience, a wide range of products, a robust conference program, plus entertaining and informative pizza competitions, and demonstrations.

With the momentum of last year’s show, The International Restaurant & Foodservice Show of New York will take place March 3-5, 2024, at the Javits Center in New York City and co-lo-

cated with Coffee Fest New York. The show is produced in partnership with the New York State Restaurant Association (www.nysra.org).

Several members of the Clarion Events team have moved over to the new organization to keep consistency and continuity for sales, operations, marketing, and content development. For exhibitor and sponsorship information for any of the three events, contact Paul Pedrow at paul@therestaurantevents.com or LaShara Parham at lashara@therestaurantevents.com. For attendee or partnership information contact Andrea Tencza at andrea@ therestaurantevents.com.

“Partnering with these amazing associations, who have their finger on the pulse of their markets, will help us to create important gatherings for their members. Plans are already underway to enhance the attendee and exhibitor experience, with new features and activities planned for each event.” — Tim von Gal

their ice machine maintenance—or, in the case of healthcare facilities, depend on their facilities management staff—but hiring commercial ice equipment specialists is a far safer choice if you take your ice supply’s safety seriously.

Only technicians with extensive commercial ice machine experience will know how to perform a truly thorough deep cleaning of your machine. Ice machines are internally complex, with several different working parts that need to be checked for mold, slime, and debris. Less knowledgeable technicians from your local HVAC or refrigeration company are unlikely to understand the inner structure of your ice machine and know how to clean it from top to bottom. Without the right maintenance at adequate intervals, even the highest quality touchless ice dispenser will eventually start producing dirty ice.

Don’t take chances with your customers’ health—especially in higher-risk hospital and clinic settings. Make sure the people cleaning your ice equipment are professional ice machine technicians who have a comprehensive maintenance procedure.

3. Consider an Additional Sanitation Measure: Ozone

If you want to take extra precaution with your ice supply’s cleanliness, add an ozone generator. Ozone is a gas with powerful disinfectant properties. It’s 99.99% effective at inhibiting microorganism growth and sanitizes surfaces 3000 times faster than chlorine! Ozone gas is heavier than air, so it will sink into the depths of the ice machine and into the bin, effectively sanitizing all internal surfaces your ice supply touches.

An ozone generator reduces the need for professional ice machine cleaning and does a better job than any person could at eliminating and preventing mold and slime growth. Adding ozone generators to all ice machines and dispensers is a must for hospitals and other healthcare

facilities. They’re also a great option for restaurants and bars with high concentrations of yeast and grease in the air or for those that simply want to be certain their ice is always safe.

4. Practice Proper Handling

If your business depends on standard ice machines with attached bins or non-touchless ice dispensers, handling the ice and equipment correctly can go a long way toward reducing contamination.

Train your staff to observe these ice machine rules:

• In healthcare settings: instruct your staff to sanitize their hands or put on clean latex gloves before dispensing ice and/or water.

• Never dump foreign beverages or food into the ice machine’s drip tray.

• Always dispense ice into singleuse cups or clean containers. Do not allow used cups or other vessels to touch any surface of the ice machine equipment.

• If your staff uses a metal scoop or shovel to take ice out of the bin, store these tools in a holder on the side of the machine. Keep scoops and shovels away from the ground and other dirty areas, and do not leave them in the bin!

• Never use an ice transport bucket to scoop ice out of the bin.

• Don’t stack your used ice transport buckets; hang them or store them on a shelf after sanitizing.

• Wear a mask when scooping from a big bin.

• Never eat or drink while scooping ice.

• Always shut the bin door after filling containers.

Managing ice safety can be overwhelming if you’re an ice machine owner. Renting your ice equipment from a provider that bundles ice machines with professional maintenance can simplify your ice machine experience. Instead of trying to find a reliable ice machine service company in your area, figuring out where to buy an ozone genera -

tor, and spending thousands of dollars on a new touchless ice dispenser, renting from a commercial ice equipment company can keep your ice dispenser affordable and give you peace of mind.

Whether you’re preparing to open a new business or thinking about replacing your current ice equipment, consider a rental solution that combines touchless ice dispensers with professional maintenance performed by ice equipment specialists.

John Mahlmeister is the chief operating officer and co-founder of Easy Ice. Co-headquartered in Phoenix, AZ and Marquette, MI, Easy Ice is the only national provider of allinclusive commercial ice machine subscriptions. Since its founding in 2009, Easy Ice has rapidly grown their number of ice machines under management to over 30,000 units across 47 states and partners with

dozens of foodservice equipment dealers to offer ice machine rental solutions to their customers.

For more information, please visit EasyIce.com.

Sources

1 Kanwar, Anubhav. “Hiding in Plain Sight: Contaminated Ice Machines Are a Potential Source for Dissemination of Gram-Negative Bacteria and Candida Species in Healthcare Facilities: Infection Control & Hospital Epidemiology.” Cambridge Core, 31 Jan. 2018, www.cambridge.org/core/ journals/infection-control-andhospital-epidemiology/article/abs/ hiding-in-plain-sight-contaminated-ice-machines-are-a-potentialsource-for-dissemination-of-gramnegative-bacteria-and-candidaspecies-in-healthcare-facilities/45A E87B21488D6101ABA550B2194FC FB.

of PBAC; he stirred the drink and made things happen. I will miss Larry’s ever-present smile. Rest in peace, my friend,” shared Jim Klint, Vice President of Duke Manufacturing that PBAC has represented for decades.

Larry’s friend John Nackley Sr. of Metro shared these warm, touching sentiments: “Larry was a gentleman first and foremost. This was evident in the way he acted with family, friends and business associates and acquaintances. He always presented himself with a smile, a sincere handshake and substantive conversation. He seemed to me to be a complete man who kept the dimensions of life in perspective. In business, I always felt I received fair and honest input from him. We will all miss Larry. His passing is truly a loss for his family, friends, business associates and our industry.”

“I’m really at a loss for words. I’m deeply saddened by his passing. He was more than a colleague, he was a good friend,” shared long-time colleague Joe Maresca. “We worked together over my 24 years at Vulcan, and our collaboration grew as his leadership role became more evident, culminating with his being appointed President of PBAC. We had a very open and honest work relationship – no conversation was out of bounds. I will greatly miss his sense of humor, his ear-to-ear grin and the many times we spent together both socially and in the arena.”

“He is someone that you could instantly connect with,” added Amerikooler’s Gian Carlo Alonso. “We met at an FCSI event and I knew you could see what he brought to the table right away. The chance to work with him and the PBAC team and the legendary Michael Posternak is special. To me with Larry’s leadership, they are the best rep in NYC with their dealer and consultant relationships and knowledge of what is happening on the street. So positive and encouraging all the time, he will be missed.”

“Working with Larry for 20 years, I

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appreciated that he always led with his big heart,” shared Hobart/ITW’s Gary Simpson. “He was thoughtful, insightful, and direct – but also always ready with a wry smile and a laugh. He knew how to be earnest about the business, without taking himself too seriously. And despite all of his leadership successes, Larry’s loving focus on his family never faltered, often getting choked-up just talking about his girls. I will miss Larry tremendously but cherish his friendship and all he contributed to the industry.”

Larry forged deep relationships with many members of Metro New York’s dealer community. “Larry was one-of-a-kind. smart, ambitious, driven to succeed, he dove into life head-first and reaped the benefits,” noted Marc Tell of the Sam Tell Companies. “Many people can talk about Larry’s athleticism, Larry’s love for his family, the manner in which he worked hard for his customers, co-workers, and suppliers alike. And all of that would be true, and meaningful, and part of his story. Yet my memories of Larry are in the very real impact he made on my life.”

“Larry and I are the same age,” Tell continued. “Major life events aligned in a scary way, which made us laugh – marriage, career, children, success – and made us appreciate the other that much more. So many milestones we passed and then discussed, in far greater detail than we discussed our primary relationship – work. Yet work we did, and work hard, and work together. What we accomplished, alone and together, is astounding. We are at the time in our careers when “next steps” are part of many conversations. And that is where we shined. It was not unusual for my phone to ring at 6:30 AM, Larry on the other line, asking me if I’d had coffee yet before even saying hello, and then launching himself into a discussion laced with asides, detours, and the depth that came so easily. I miss those calls, and will miss them today and forever.”

“Larry was a great, fair, class act kind of guy – we continue to lose great guys in this industry – this is a big loss for the New York area,” added Singer/M Tucker’s Marc Fuchs. “What can you really say except for that he was a good, hard-working guy who cared deeply about other people?”

Posternak shared some more touching remarks about his longtime friendship with Larry Cantamessa: “I’m at a loss for words. I was very lucky to call him my partner… we made each other better. Larry was a colleague, a very close friend, my closest confidant, and Larry was like a younger brother to me. His passing is a huge loss to me, but more so to his wife Sarah, and more his daughters. Sarah was the love of his life, his angel – she never once left his side during the course of these difficult past few months.”

“Outside of the office, Larry was an active athlete, enjoying the rush

of cycling, running, skiing, and physical training,” Posternak continued. “Larry is greatly missed and fondly remembered by his beloved wife, children and stepchildren, parents, sisters, and many, many friends. His indelible contributions to the food service industry – both as dedicated President of PBAC and as a volunteer – and to the lives of his friends and family, can never go unforgotten. We will miss you, Larry. Rest in Peace.”

According to his wishes, his funeral will be held privately. In lieu of flowers, donations in his memory can be made to Memorial Sloan Cancer Center at: www.mckcc.org/ donate

Or the Partridge-Invitation Scholarship Foundation at: https://www. thepartridge.org/donate

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RESTAURANT EQUIPMENT

offer that minimized the overhead of launching a chicken program. Broaster has been around since the 1950s, but they’re more known in the South, so we’re trying to bring them up north little by little,” Hernandez said, demonstrating the company’s subtle but smart innovation.

They offer a line of Broaster’s pressure fryers, along with their hooded deli cases and prep stations. Hernandez said that Broaster provides a chicken recipe with no franchise fee, so long as their trademark is followed. This recipe is included with 24/7’s servicing. “It’s a healthier option to open frying,” Hernandez said, “And it provides you with nice and juicy chicken that’s not so greasy.”

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Among the more creative features from Table Needs is an innovative Kitchen Display System (KDS). “This enables a simple integration of online ordering in which, through the use of Facebook, we can actually create order pacing. This enables the kitchen to manage the flow of orders effectively.”

Simmons also took his operating experience to build an essential accounting integration for the operator. “There is no longer a single POS where all of the restaurant’s transactions occur,” he explained. “With multiple entry points, we could see the need to create a solution to automatically handle the payment of sales tax.” That led Table Needs to a joint venture with industry leader Avalara that handled sales tax seamlessly.

Table Needs understands the growth and impact of online menus. “We support multiple online menus that very few competitors offer,” Simmons added. That feature is also supported with an innovative text messaging function that informs the customer when their order is ready. Simmons also has a unique feel for how innovations, including food trucks, have changed how the nation

The needs of today’s restaurant operator have evolved. Through their energy-efficient, innovative, and cost-effective equipment offerings, 24/7 Restaurant Equipment provides its clients with a fresh new approach to commercial cooking solutions and the revenue streams that innovative technology and menus can create.

“Our goal is to provide high quality equipment selection, installation and servicing that allow for healthy and simply prepared food,” Hernandez said. “I’m always here to help, just a phone call away.”

Learn more about 24/7 Restaurant Equipment by visiting them online at https://247restaurantequipment. com/ or calling 732.508.0943

dines. “It’s not unusual today to have an event with 30 plus foods trucks and 5000 plus people on hand. You can only imagine how valuable our outbound text program is in that environment. I am also convinced that the food trucks that we are helping to solve challenges for today, may very well be the brick-and-mortar operators with multiple units of the future,” he said.

The veteran entrepreneur also entered the POS space with a keen understanding of the need to make the Table Needs system affordable. “We offer a simple subscription-based program with each of our plans including all of our operational features (POS/Online Ordering/KDS/ SMS Text and Digital Menus) included,” he said. The Table Needs subscription also includes the line of financial features including Sales tax automation/Cash discounts and inventory. Simmons and his team also offer complimentary on-demand customer support as part of the program.

Operators seeking more information on the Table Needs POS portfolio are invited to visit the company’s web site at tableneeds.com.

TABLE NEEDS