November 2024 - Total Food Service

FLORIDA RESTAURANT SHOW AND PIZZA TOMORROW SUMMIT OPENS WITH BIG NEWS OF THREE-DAY EXPANSION IN 2025

In response to the increasing challenges of labor shortages and soaring food costs, the 2024 Florida Restaurant Show and Pizza Tomorrow Summit will serve as a hub of solutions for restaurateurs and pizzeria owners this November at the Orange County Convention Center in Orlando. The event’s expansion to a three-day format in 2025, announced by Restaurant Events, LLC, late last month aims to meet the growing needs of an industry at a critical crossroads. As thousands of restaurant operators, suppliers, and foodservice professionals gather, the show is poised to deliver actionable insights, networking opportunities, and tools essential to navigating today’s business climate.

The decision to co-locate the Pizza Tomorrow Summit with the Florida Restaurant Show two years ago sparked positive feedback from attendees and exhibitors alike. Glenn Celentano, Partner & CEO of Restaurant Events, LLC, described the expansion as a pivotal move. “When we brought these shows together, we knew it was only the beginning,” Celentano shared. “Expanding to three days allows us to better serve an industry that is constantly evolving and facing new challenges.”

This year, the event takes on the theme of resilience, with over 40 hours of sessions covering labor solutions, cost-saving strategies, and new technologies. Carol Dover, President of the Florida Restaurant & Lodging Association (FRLA), echoed this emphasis on solutions, saying, “Our goal was to create an event that would give Florida’s

restaurant operators practical tools and connections to address the issues that matter most, from workforce shortages to the rising cost of goods.”

Here’s how the 2024 event will address some of the industry’s most pressing concerns: The persistent labor shortage in the foodservice industry has left operators struggling to maintain adequate staffing levels. Through targeted educational sessions, Restaurant Events and the FRLA aim to offer insights that help operators address this gap. This year’s programming includes a dedicated track focused on hiring, retention, and workplace culture. Experts will lead discussions on alternative staffing solutions, scheduling flexibility, and training programs that help staff feel invested in their roles.

Celentano noted that “creating a positive workplace culture is more important than ever, as operators are finding that employees stay longer and perform better when they feel valued.” He added that the show’s workshops would provide

“By fostering an environment where professionals can connect and learn from each other, we’re helping build a resilient community within the industry.” — Carol Dover

practical strategies for retaining talent. One of the most highly anticipated sessions, Restaurant Management 201, is designed to support managers in building cohesive teams by focusing on leadership skills and employee engagement tactics. According to Dover, “It’s crucial that restaurant operators find innovative ways to attract and retain staff, and this event will provide resources to help them do just that.”

Rising food costs have put pressure on operators to increase prices or cut expenses, both of which can impact customer satisfaction. The show’s expanded exhibit hall offers an opportunity for operators to find alternative solutions and products that can help mitigate these costs. With over 300 exhibitors offer-

ing the latest in foodservice technology, equipment, and supply chain innovations, operators can explore practical ways to streamline their expenses.

One key area of focus at this year’s event is supply chain optimization. In sessions dedicated to cost management, operators will learn strategies to maximize value while minimizing waste, including new techniques in menu engineering, bulk purchasing, and sourcing locally. Celentano explained, “We’ve tailored our sessions to address real-world issues, and food costs are at the top of the list for our attendees. By learning about more efficient practices and vendor options, operators can lower their costs without compromising quality.”

The event will also highlight new technology solutions, such as AI-based management tools, that can help operators better manage inventory, reduce food waste, and ensure that costs are kept in check. Vendors will demonstrate products designed to track stock levels, optimize ordering schedules, and provide data-driven insights that help reduce overstock and spoilage.

As technology becomes increasingly essential to running a successful restaurant, the 2024 Florida Restaurant Show and Pizza Tomorrow Summit are

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NYC BASED WONDER TAPS AMAZON VETERAN HOGGETT AS COO TO DRIVE STOREFRONT AND TECH EXPANSION

In the heart of Westfield, NJ, a visionary billionaire set out to redefine the restaurant industry, starting humbly with a fleet of innovative food trucks. The idea was simple yet groundbreaking: offer gourmet meals with a twist of high-tech convenience, reaching customers wherever they were. This mobile approach allowed him to test cuttingedge culinary concepts and observe consumer trends up close, ultimately shaping his vision for a reimagined restaurant model. What began as an experiment in mobility and menu variety quickly gained traction, capturing the curiosity of the food industry. Now, with an expanding team of seasoned leaders, he aims to bring his concept to a larger scale, blending traditional dining with new technology and customer-focused innovation, paving the way for a fresh era in hospitality.

Wonder will look to write its next chapter with a new leader at the helm. The fast-growing food delivery and dinein concept led by entrepreneur Marc Lore, has appointed Tony Hoggett as Chief Operating Officer. Hoggett, a seasoned executive from Amazon, brings a wealth of experience in building techpowered retail spaces and managing complex supply chains. With Wonder’s recent pivot from mobile food vans to brick-and-mortar storefronts, Hoggett’s track record in leading Amazon’s physical retail expansion is set to guide Wonder’s ambitious plans to scale its storefronts and optimize its delivery systems.

“Tony brings unparalleled experience in developing and operating tech-enabled retail spaces,” Lore said. “His ability to innovate while staying grounded in the essentials of retail—such as cost control and customer experience—aligns

“We’re not just a delivery company; we’re about delivering a unique, elevated experience. Tony’s experience will help us make that experience even better.” — Marc Lore

perfectly with Wonder’s vision.” Wonder, headquartered in New York City, currently operates 27 locations across the Northeast, with plans to reach 100 by early 2026.

Founded initially as a mobile food delivery service, Wonder struggled to find its market footing with a fleet of hightech food vans offering restaurant-quality meals prepared on-site. Although the mobile model offered a unique approach to meal delivery, it proved challenging to scale. In late 2022, Lore made the strategic decision to shift Wonder’s operations to storefront locations, where customers can order food from a selection of cuisines for delivery or pickup.

“The storefront model allowed us to be more efficient, to reach more customers in high-density areas, and to control our costs,” Lore explained. “And with Tony on board, we’ll continue to build out our physical footprint while integrating even more advanced technology to streamline operations.”

Wonder offers a diverse selection of branded dining experiences designed to satisfy a wide range of culinary cravings. From classic Italian dishes at Alanza to bold, authentic Mexican flavors at Barrio Café and Limesalt, Wonder brings international flair to its dining lineup. Meat lovers can savor expertly crafted steaks at Bobby Flay Steak or barbecue delights at Tejas Barbecue, while Fred’s Meat & Bread provides hearty sandwich

options. For those craving exotic spices, Chai Pani offers flavorful Indian street food, and Maydan showcases Middle Eastern-inspired dishes. Chios Taverna offers a taste of Greek cuisine, and Di Fara Pizza is a go-to for traditional pizza lovers. Health-conscious diners will appreciate Royal Greens, which focuses on fresh salads and bowls, while Table No. 1 brings a welcoming, family-style experience. For versatile American favorites, The Mainstay rounds out the selection. Wonder’s eclectic dining options make it easy for customers to enjoy a world of flavors right at their table.

The shift from mobile vans to storefronts brings with it logistical challenges, especially as Wonder expands its reach. Hoggett’s role in reshaping Amazon’s brick-and-mortar retail initiatives, including Amazon Fresh, has prepared him for this task. At Amazon, he oversaw the transition from high-tech, cashierless stores to a more traditional model that catered to a broader consumer base while maintaining a focus on efficiency and customer satisfaction. “Hoggett understands that technology must support—not overshadow—the customer experience,” Lore said, emphasizing the practical know-how Hoggett brings to Wonder’s tech-enabled dining strategy.

A central element of Wonder’s operation is its supply chain. Wonder’s model relies on meals that are partially

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BOSTON HILTON HOTEL WORKERS END 24-DAY STRIKE WITH NEW PACT

After a 24-day strike that called attention to labor demands across Boston’s hospitality sector, approximately 600 Hilton hotel employees are set to return to work this month pending final contract ratification. UNITE HERE Local 26, the union representing these employees including front of the house restaurant management and culinary teams, reached a tentative agreement with Hilton Hotels & Resorts late last month signaling the end of picket lines and a possible step toward broader labor resolutions within the city’s hotel industry.

“This is a significant achievement for our valued Boston Team Members, who are at the heart of everything we do,” said Paul Ades, senior vice president and assistant general counsel for Hilton. “We believe this tentative agreement will benefit both our team members and our hotels, and we are looking forward to welcoming everyone back to work.”

The new agreement, which mirrors recent contracts ratified at other Boston properties, was reached after weeks of demanding negotiations and public strikes by hotel workers at Hilton Boston Logan Airport, Hilton Boston Park Plaza, and two additional Hilton-operated hotels: DoubleTree Hilton Boston-Cambridge and Hampton Inn & Homewood Suites Boston Seaport. According to the union, these efforts have brought workers a contract that matches the wage and benefit standards recently adopted by Omni Hotels & Resorts, whose own workers approved a new contract on October 20.

The union is optimistic that this agreement can serve as a foundation for ongoing negotiations at other ho -

“Our members have worked tirelessly, and this agreement marks an important step. There is, however, still more work to be done to ensure fair treatment for all hotel workers in Boston.” — Carlos Aramayo

tels. “We’re proud to have secured a contract that gives Hilton workers the fair compensation and support they deserve,” said Carlos Aramayo, president of UNITE HERE Local 26.

“Our members have worked tirelessly, and this agreement marks an important step. There is, however, still more work to be done to ensure fair treatment for all hotel workers in Boston.”

The decision to strike on October 7 followed the expiration of workers’ previous contracts on August 31, which left employees across Boston’s hotel sector advocating for better

wages, manageable workloads, and expanded benefits. These demands became a focal point during the strikes as workers drew attention to the strain of high room occupancy with limited staffing, a situation many contend has only worsened since the pandemic.

As talks stalled and the strike stretched into its third week, the union continued to press for higher wages and fairer workload distribution to alleviate the intense demands on hotel staff. Picket lines became a common sight outside Hilton properties as workers, including housekeep -

ers, front desk agents, and kitchen staff, highlighted the challenges they face in their jobs. Additionally, some workers shared the financial and emotional toll of maintaining multiple jobs to support themselves and their families in Boston’s high-cost market.

“Many of our members can’t afford to make ends meet on their current wages, even while juggling multiple roles. Hilton’s willingness to reach an agreement that respects the sacrifices workers make daily is encouraging,” Aramayo noted, emphasizing the broader labor issue at play in Boston’s hotel industry.

While the Hilton agreement is a victory for the workers returning to their jobs, it does not mark the end of the union’s efforts. UNITE HERE Local 26, which represents hotel employees throughout Greater Boston and Rhode Island, has stated that several other Boston hotels are still without updated contracts. Many of these properties are operated by large management companies such as Marriott and Aimbridge Hospitality. Workers at these hotels remain authorized to strike if negotiations do not progress, and approximately 3,000 Boston-area hotel employees continue to await new agreements that would secure similar gains.

The union asserts that Hilton’s acceptance of the agreement may encourage other properties to recognize the need for increased wages and benefits as well. Ades from Hilton acknowledged the complexity of the negotiations but expressed optimism about the path forward. “Our aim is to meet workers’ needs while maintaining the high standard of service that

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PIZZA CULTURE AND THE PIZZAIOLA

Q&A with Jeanette Catena, Business Development Manager, 24/7 Restaurant Equipment

Women have been making pizzas since Roman times. Did you know that in 1889 pizzaiolo Raffaele Esposito made three pizzas in honor of King Umberto di Savoia and his wife Queen Margherita? While Raffaele made the Marinara and the earlier Mastunicola recipes, it was his wife who added the mozzarella and basil to make the pizza represent the Italian flag (red, white, and green) colors and it was then that the Pizza Margherita was born. Both the King and Queen approved of the pizza, and Raffaele Esposito’s wife’s famous recipe became emblematic of not only pizza but of Naples itself.

Today, there are over 774,000 pizza makers currently employed in the

United States, 39.8% of all pizza makers are women, while 60.2% are men.

Jeanette Catena is a pizzaiola and is inspiring both women and men to join her in the pizza culture. She has over 40 years of food service experience starting in customer service where she learned how important it is to get out and see firsthand the customer’s operation and develop a relationship. She quickly moved into outside sales for the large broadliners. When she was looking for a change, she went into importing and food brokering which is where her interest in pizza began. Catena saw the trend of Neapolitan pizza coming to the USA and opened a Neapolitan Pizzeria. She imported flour and finally landed at 24/7 Restaurant Equipment sort of completing

a 360-degree tour of the industry. She loves the industry and the people she meets daily. Meet Jeanette Catena…

Tell us about being in a pizza family, and what you learned early on about the business of pizza.

The pizza culture is intense. It is filled with really good people who work hard. Most pizzaioli, while trying to offer their version of the best pizza, are also sympathetic and friendly to other pizzaioli. No matter how many years you have been in the business, you will undoubtedly learn something, when getting together with other pizzaioli. It is a sort of brotherhood & now sisterhood.

There were very few women front and center in the pizza business when

I opened my pizzeria. In fact, I vividly remember a little girl coming into my pizzeria and pointing at me saying, “Look Mommy there’s a lady making pizza.” I thought why wouldn’t a woman be making pizza?

You went from owning Luna Pizza to managing the business at 24/7 Restaurant Equipment— share a day in the life of Jeanette Catena.

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Joyce Appelman is the SCOOP

Editor

Contributing Writer

Service

Direc-

Jeanette Catena

A creatively sauced pan pizza emerges from the Dragon stone conveyor oven at the

2025 WINTER FANCY FOOD SHOW PREVIEW:

NEVER-BEFORE-SEEN WAYS TO SAMPLE, NETWORK, AND EXPERIENCE

The Specialty Food Association is excited to announce a slate of new features and opportunities for attendees and exhibitors at the 49th Winter Fancy Food Show, the first major expo of the year for the food industry, taking place January 19-21, 2025, at the Las Vegas Convention Center.

In reimagined and brand-new feature areas across the Show Floor, attendees and exhibitors will discover new ways to see and sample in-demand products, expand their professional networks, and experience emerging specialty food trends.

“SFA has been listening closely to what exhibiting members and Fancy Food Show attendees are looking for,” said SFA President Bill Lynch, “and we’re thrilled to bring these innovative features to the thousands of specialty food makers, buyers, press, and influencers who will be joining us in January.”

New features for the Winter Fancy Food Show include:

First Taste Experience , the Winter Show’s very own food hall, located on the Show Floor and featuring only the newest products in the market. Attendees are invited to see, sample, and sip products poised to be the next big thing, with each day of the Show debuting a new theme and all-new products.

• Global Flavors – as consumers crave new-to-them flavors and formats from around the world, discover innovative offerings that will be in high demand throughout 2025 and beyond;

• Holiday – with the “little treats” economy in full swing, get a first look at the products that will drive holiday purchasing in 2025;

• Top Trends for 2025 – before emerging trends go mainstream, sample newto-market food and beverages that

align with trends the SFA Trendspotters are watching for 2025.

Spark Showcase , a dynamic area offering all-day programming that will spark new ideas, new connections, and new discoveries:

• Morning | Expert Programming: Engaging talks and interactive sessions will focus on business growth, market trends, and industry best practices.

• Afternoon | Pitch Sessions: Attendees in the intimate audience area will hear early-stage makers pitch their products to an expert panel of industry veterans. Hosted by SFA Alliance members and collaborators.

• Networking and Sampling to Follow: A chance for Spark Showcase participants, including makers, buy-

ers, and experts, to connect and enjoy refreshments in a festive garden atmosphere.

Ask the Experts , an interactive space dedicated to 1:1 or small-group sessions, where the SFA community’s dedication to supporting emerging makers comes to life. Exhibitors and attendees can sign up for appointments with industry experts and receive personalized guidance.

Debut District , appearing for the first time at the Winter Show following its buzzy introduction at the 2024 Summer Fancy Food Show. The Debut District section of the Show Floor will feature first-time exhibitors, exhibitors with new products, startups, and

TRENDS

incubators and is sure to be among the most highly trafficked areas of the Show Floor.

Tastemaker Conference Colocation , the previously announced collaboration between the Specialty Food Association and Tastemaker Conference, an annual gathering of food bloggers and content creators, will create unprecedented opportunities for networking and collaboration between specialty food makers and food influencers.

Maker Prep Course Graduation

, a celebration of the first class of manufacturers to complete the reimagined six-month Maker Prep Course, which began at the 2024 Summer Show. SFA will also welcome and kick off the next Maker Prep Cohort for the class that will “graduate” at the 2025 Summer Show.

Innovation-focused buyers are already buying in on the Winter Show!

Many of the biggest names in retail and foodservice are already confirmed to attend the 2025 Winter Fancy Food Show. These include Whole Foods, Sprouts, Dot Foods, Harrod’s, Albertsons, Aldi, Bristol Farms, Kroger, Macy’s, Taste Family of Businesses, Thrive Market, Town and Country Markets, Woodlands Market, Nexcom, Metropolitan Market, Gelson’s, Schnuck Markets, Heinen’s, and Wakefern.

Are you a specialty food maker, buyer, broker, importer, or distributor? Do you write or otherwise cover food as a member of the media? Register now to get a first look at the products and trends that will shape 2025 and beyond: https:// www.specialtyfood.com/fancy-foodshows/winter/.

HOW TO START A VIRTUAL RESTAURANT FROM HOME: A STEP-BY-STEP GUIDE

The restaurant industry is evolving, and one of the most promising trends is the rise of virtual restaurants. These delivery-only establishments operate without the overhead costs of a physical dining space, making them an attractive option for entrepreneurs. If you have a passion for cooking and want to enter the food industry from the comfort of your home, starting a virtual restaurant could be a great opportunity. This guide will walk you through the essential steps, including menu creation, equipment requirements, branding, and delivery logistics.

1. Develop a Concept and Menu

The first step in starting a virtual restaurant is deciding on your concept. What kind of food will you serve? Your menu will be the heart of your business, so choose a cuisine or dish that is both unique and in demand. Some popular niches include:

• Healthy meals (vegan, gluten-free, keto-friendly)

• Comfort food (burgers, pizza, wings)

• Specialty cuisines (sushi, Mediterranean, Indian)

Keep in mind that your menu should cater to the delivery model. Opt for dishes that travel well and maintain their quality during transit. For example, soups and salads are great delivery options, while items that require intricate plating may lose their appeal. Simplicity and consistency are key. Limit the number of dishes to ensure you can produce them efficiently and with high quality.

2. Ensure Your Home Kitchen Meets Regulations

Running a food business from home isn’t as simple as just cooking your meals and delivering them. You’ll need to ensure that your kitchen complies with local food safety laws and regulations. This may involve:

• Acquiring the necessary permits or licenses from your local health department

• Passing health and safety inspections

• Using specific appliances that meet commercial kitchen standards

Each state or country has its own regulations, so it's important to research what your area requires. You may need to upgrade your kitchen to comply with

commercial standards, including separate storage for ingredients, proper ventilation, and sanitation protocols.

3. Commercial Cooking Equipment You’ll Need

Even though you're operating from home, you’ll still need some commercial-grade cooking equipment to run your virtual restaurant efficiently. Unlike a typical home kitchen, the volume and frequency of cooking will increase significantly, and using the right equipment is crucial for maintaining speed and consistency. Here’s a list of essential commercial cooking equipment (like found at ckitchen.com/cooking-equipment.html) for a home-based virtual restaurant:

• High-capacity oven: A commercial oven with multiple racks will allow you to cook larger batches at once, increasing your productivity.

• Industrial-grade stove: A heavyduty stove with high-BTU burners will help you cook dishes faster, saving time during peak hours.

• Refrigeration units: While a standard refrigerator might suffice initially, a commercial-grade fridge or freezer is

ideal for storing larger quantities of ingredients.

• Food processors and blenders: These can be useful for preparing sauces, dips, and other items quickly and efficiently.

• Packaging station: Set up a dedicated area for packing meals for delivery. Consider heat-sealing machines or specialized packaging to ensure food quality during transit.

Investing in the right commercial cooking equipment can streamline your operations and help maintain the quality and safety of your food.

4. Set Up Your Delivery System

Delivery is the backbone of a virtual restaurant, and setting up an efficient system is crucial for success. There are two main approaches to handling delivery: using third-party platforms or managing in-house delivery.

Third-Party Delivery Platforms Platforms like UberEats, DoorDash, Grubhub, and Postmates provide readymade infrastructures for handling orders and deliveries. These platforms have

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MIKE’S HOT HONEY: THE EASIEST WAY TO ELEVATE CONVENIENCE STORE FLAVOR PROFILES

Convenience stores are playing an increasingly pivotal role in the evolving foodservice industry, no longer just quick stops for snacks but true destinations for unique and innovative flavors. Today’s consumers demand bold, memorable tastes, and c-stores are rising to meet this demand by partnering with brands like Mike’s Hot Honey, the original and leading name in hot honey to elevate their offerings without adding operational complexity. Mike’s Hot Honey is the ideal product for c-stores looking to deliver flavor-forward dishes that meet modern expectations.

“C-stores are upping their culinary game and we want to be a part of this new food experience,” said Mike Kurtz, founder of Mike’s Hot Honey. “Hot honey is a unique and accessible flavor that can satisfy consumer demand for bold tastes with a simple drizzle,” he added.

The 7-Eleven and Mike’s Hot Honey

Collaboration: Raising the Flavor Bar

The latest example of this booming trend is the collaboration between Mike’s Hot Honey and 7-Eleven, which is bringing an exclusive lineup of sweet and spicy menu items to its Raise the Roost and Speedy Café locations. These limited-time offerings highlight the growing importance of c-stores in the food space, showcasing how one bold ingredient can completely transform menu items.

Raise the Roost launched two meal deals that incorporate Mike’s Hot Honey into its popular chicken dishes.

The Mike’s Hot Honey Chicken Biscuit Breakfast Meal Deal pairs the signature double hand-breaded chicken tender with a buttery biscuit, all drizzled with the sweet heat of Mike’s Hot Honey. For lunch and dinner, the Mike’s Hot Honey Chicken Sandwich Meal Deal features the same perfectly cooked tenders on a brioche bun, topped with that unmistak-

able sweet and spicy hot honey flavor. At Speedy Café, the focus shifts to a broader set of menu items. Mike’s Hot Honey Pepperoni Pizza combines the classic pepperoni pizza with a drizzle of the honey, giving it a bold new twist. For fans of wings, the Mike’s Hot Honey Boneless Wings offer an exciting new way to enjoy juicy boneless wings with an irresistible balance of sweetness and spice.

“We’re always on the lookout for the next flavor craze that our fans love, and this sweet-and-spicy collab with Mike’s Hot Honey is exactly that,” said William Armstrong, Senior Vice President of Restaurant Operations at 7-Eleven, Inc.

Casey’s and Thornton’s Enhance Menus and Unique Hot Honey Pairings

Another example of Mike’s Hot Honey making waves in the c-store sector is its collaboration with Casey’s, where it adds a perfect finishing touch to their new Ja-

lapeño Popper Pizza. The Jalapeño Popper Pizza starts with a base of Philadelphia Whipped Cream Cheese, followed by a blend of real cheddar and mozzarella cheeses, smoky bacon, and pickled jalapeños. Once baked to perfection, it’s finished off with a drizzle of Mike’s Hot Honey, bringing a unique balance of sweet heat that enhances the smoky and spicy notes of the pizza. This offering showcases how Mike’s Hot Honey can easily be integrated into complex flavor profiles, making every day menu items more exciting and appealing to consumers who crave bold, adventurous tastes.

Midwestern-based Thornton’s also showed that convenience stores are getting into the hot honey breakfast trend. The 200-store chain recently introduced a Hot Honey Chicken & Waffle Breakfast Sandwich as part of a limited-time menu option.

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BETSY MERCADO CHIEF PEOPLE OFFICER, FLYNN GROUP

When it comes to providing insights on attracting and retaining top operations talent, Total Food Service sought out Betsy Mercado, a leading figure in one of the largest multi-brand franchise operators, Flynn Group. Mercado understands the evolving challenges and opportunities facing restaurants in a highly competitive labor market. She has consistently demonstrated success in building positive workplace cultures, fostering career growth, and adapting to the latest trends in hospitality. Betsy’s vision on how to provide foodservice operators with innovative strategies aligns with shifting employee expectations, such as flexible work arrangements, clear career pathways, and a greater emphasis on wellbeing and workplace culture.

Please share a little about your background.

I am a ‘Jersey girl through and through. Born and raised in the central part of the state, I spent all of my younger years there with one sister and my parents. I played a lot of soccer growing up and after graduating high school, I went to school in Maryland at Towson University. Frankly, I never really moved back to New Jersey after that. I ended up studying psychology as my major, with a minor in criminal justice.

What drew you into the field of psychology, and eventually, HR?

I knew I was very passionate about people. You know, the traditional “why do you work in HR?”—because I wanted to help people. It was definitely something that resonated with me while I was in school, but I didn’t quite know what form that would take. I added a minor in criminal justice because I was fascinated by forensic psychology. But by the time I reached my senior year, even though I was doing well, I realized I didn’t want to continue to further my education immediately. To go into forensic psychology, I would have needed a graduate degree, which I just wasn’t ready for.

What did you do right out of school?

Out of school, I ended up working at Adecco, which is a temporary staffing agency. That’s how I began my journey down the HR track.

What was that experience like?

At Adecco I was responsible for placing temporary workers—mostly light industrial and some clerical—in various businesses throughout the Baltimore area. That was really my first hands-on experience in HR, primarily focused on staffing and recruiting, which is a common entry point. It was tough but rewarding. It didn’t require much previous experience, just great people skills, which I had, and I did well. I worked there for about a year before one of my clients—a pharmaceutical company— asked me to come work on-site.

What was that like, working on-site at a pharmaceutical company?

It was an experience to say the least! I had to show up every day in safety goggles, a hairnet, and a lab coat since my office was on the manufacturing floor. Every time I left my office, I had to put all the gear back on. It was a 24/7 operation, but I loved it. I really enjoyed interacting with the folks on the floor and the people I was bringing on board.

That was also when I started to get a sense of the different roles in HR. I worked closely with the company’s HR department, attended their meetings, and I saw the various facets of HR beyond just staffing—like employee relations, compliance, etc. I realized that while I loved staffing, I wanted to evolve and learn other parts of HR.

Was Flynn next, or was there something else in between?

Oh, no, there were a few more stops before Flynn. After leaving the pharmaceutical company, I received an offer from a telecom company based out of Germantown, MD, that required relocation from Baltimore, which was a bit of a leap since I was still living near where I attended college. But I decided to take it, and I moved about 60 minutes south, closer to Washington, DC.

At this telecom company, they had a large HR team so there was a ton of opportunity to learn and grow from some smart and talented leaders. It was a Hughes company, and they created a

role specifically for me—an HR Generalist position. I handled a lot of employee relations, a bit of compensation and benefits, and started learning about EEO and diversity initiatives. It provided such a great learning opportunity, that I decided it was time to pursue a more formal education in HR, and decided to go back to school.

You went back for your master’s?

Yes, after about a year and a half at Hughes I decided to get my master’s in HR, since I was sure by then that HR was where I wanted to build my career. I attended Johns Hopkins and pursued a Master’s with a focus on Organizational Development and HR Management. Everything was going well; then about halfway through my program, I met the VP of HR for a restaurant group based in DC. We were working on a class project, and he offered me an opportunity to meet with folks at his company. At first, I was hesitant. I wasn’t interested in working in restaurants since I enjoyed my role in telecom. But after talking it over, I decided to take the leap. Boy, am I glad I did as it turned out to be an incredible opportunity.

That was at the Palm Restaurant, right? What was your role there?

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Betsy Mercado

THE LUXURY OF GLASS MEETS THE DURABILITY OF PLASTIC WITH INFINIUM™ PREMIUM PLASTIC DRINKWARE

It’s Friday night at your club and business is good. The music is on point, the guests are having a great time and your staff is in the zone, slinging the bar’s signature cocktails.

Then, it happens. “Crash!” In a split second, a glass slips from your bartender’s hand, shattering into ragged, razor-sharp shards across the bar and into your ice bucket – the worst possible place for broken glass to land. Suddenly, everything comes to a halt as your team scrambles to clean up the mess. Orders begin to back up, guests begin to get impatient and your stress level spikes – because you know a broken glass is more than just a broken glass.

It’s a serious safety hazard for both your guests and your staff. It represents lost time and wages due to cleanup – time you could be spending on other, more profit-boosting tasks.

And it can ruin an otherwise wonderful food and drink experience and lose you a return guest.

The simple solution, of course, is not using glass drinkware at all. Here, the options are less than inspiring: single-use disposables that are both flimsy and not sustainable, or reusable plastics that quickly scratch and turn cloudy. When you’re trying to build your reputation as a high-end establishment, neither will do.

As a foodservice leader, you’ve always operated under the impression that glass breakage is just part of doing business. But what if we told you it didn’t have to be? What if there was a solution that prevented breakage and looks just as good as a luxury glass?

Meet Infinium™

It’s not too good to be true. It’s Infinium™, Libbey’s premium plastic drinkware collection. Infinium was

developed for unique or demanding venues (like patios, pools, nightclubs and cruise ships) where plastic is preferred.

Infinium™ eliminates any worry over broken glass, allowing you to focus on increasing customer satisfaction and keeping your service flowing smoothly.

The beauty of Infinium™ lies in its glasslike brilliance – and until you hold it in your hand, you may not realize it’s plastic. Just imagine your guests enjoying at moment on your patio, the sunlight reflecting off their perfectly chilled cocktail, enjoying a truly luxurious experience – never realizing that the crystal-like glass in their hand is 100% BPA-free Tritan™ copolyester.

For venues with both indoor and outdoor spaces, Infinium™ makes it easy to maintain an elevated experience. Example: Say you want to

charge the same price for poolside cocktail that you do in your main bar. Your guests would be disappointed if it arrived tableside in a disposable plastic cup.

When guests sip a signature cocktail from Infinium™ glassware, they’ll feel like they’re holding a piece of art, not plastic – while you enjoy the peace of mind that comes with knowing your service is shatterproof.

Indoors or out, Infinium™ is made to stand up to the elements, from rowdy bar-goers to concrete patios and industrial dishwashers. Impact-proof, shatter-resistant and practically unbreakable, ultra-tough Infinium™ outperformed all other materials in outside testing.

Thanks to its unbeatable durability, Infinium™ could be saving you hundreds or thousands of dollars annu -

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NIKKI’S NOT DOG STAND: Redefining American Diner Dishes With Plant-Based Innovation

Nikki’s Not Dog Stand, nestled in the heart of Sag Harbor Village, is a place where retro comfort meets a forwardthinking approach to sustainability. Opened in June 2024 by Nikki Glick, this quirky stand is redefining classic American diner food with a plant-based twist. As you step inside, you’re transported back to the 1950s.

The diner’s retro aesthetic instantly evokes nostalgia, with its red-checkered floor, iconic baseball posters of legends like Yogi Berra and Willie Mays, and Etta James crooning from the speakers. But while the atmosphere is pure mid-century Americana, the food is entirely plant-

based, created to honor the flavors of the past while catering to today’s growing demand for sustainable and health-conscious dining options.

Nikki’s motto, “where the past meets the future,” is not just about the decor but about the food itself. Intrigued by her motto, I reached out to Nikki to learn more about her and her Not Dog Stand with these questions.

Your background includes being a certified yoga teacher. Did this inspire you to create a plant-based version of classic American diner food? How so?

Yoga is about integration. The word yoga comes from the sanskrit root Yuj-which means to join, to unite. To realize that things that seem separate maybe are not. Like classic diner food and vegan food.

Can you share a bit more about your partnership with

Katsuji Tanabe and how his culinary expertise has shaped the menu at Nikki’s Not Dog Stand?

Mostly Kat showed me the way around a pro kitchen. The goal is to cook like I am in my own kitchen at home, to be that relaxed and free. So he really helped me get comfortable in a more professional setting. It was pretty intimidating at first, but Kat has always believed in me. When an accomplished chef keeps telling you that you are on the right track, it is invaluable. Also, we go way back, are like brother and sister, so we can step on each other’s toes without anyone getting their feelings hurt. That helps a lot when creating. If you’ve seen the movie Tampopo, that’s sort of what it was like with me and Kat in the kitchen. It was a training process and I was Tampopo.

Your motto is “where the past meets the future.” How do you balance creating a nostalgic experience while promoting a forward-thinking, sustainable approach to food?

Nostalgia is a very dangerous thing.

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.

The past was never as great as some of us like to think it was. What we are celebrating is American innovation. Combining the health food of the 60s counterculture movement with the beautiful style and forms of the 40s and 50s. The hippies really planted the seeds for the mainstream vegan movement -- places like

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Nikki Glick

Not Dogs (photo credit: Eric Striffler)

HOW RESTAURANTS ARE EMBRACING TEA FOR A PROFITABLE BREW & MENU SUCCESS

Restaurants looking to elevate their menu should consider the potential of quality tea, not just as an afterthought but as a staple throughout the day. Just like with coffee, a small investment in higher-quality tea can create a significant impact, offering a distinct, signature experience for guests. Whether it’s a refreshing green tea for a morning boost, an elegant black tea served alongside desserts, or a calming herbal infusion for a relaxing evening, tea provides a versatile, memorable option for diners. The difference between average and exceptional tea often comes down to mere pennies per serving, yet the result is a premium experience that customers remember and return for. By integrating quality tea offerings, restaurants can meet the rising demand for varied, health-conscious beverages and enhance their reputation for excellence.

Tea, a timeless beverage enjoyed across the globe, is rapidly gaining recognition within the foodservice industry. As Cindi Bigelow, President and CEO of

Bigelow Tea, explained, “Offering quality tea is an opportunity for restaurants to deliver an exceptional conclusion to the dining experience.” The demand for tea is growing, yet it often remains overshadowed by the dominance of coffee. This story explores why tea deserves a place on the menu of every restaurant or foodservice operation and shares best practices for serving it.

Tea offers a unique experience that can complement and enhance a diner’s journey from appetizer to dessert. “I like to think of quality tea as the exclamation point at the end of a great meal,” said Cindi Bigelow. The presence of a thoughtfully chosen tea, especially served after dinner, allows diners to relax and savor the final moments of their experience.

In today’s competitive restaurant environment, providing a memorable meal isn’t just about the food—it’s about every aspect of the service. According to Bigelow, tea drinkers are often among the most discerning customers, making tea an essential detail that reflects the

“I like to think of quality tea as the exclamation point at the end of a great meal.” — Cindi Bigelow

quality of an establishment. “The last impression someone’s going to have is either that cup of tea or that dessert, and you want that impression to be a positive one,” she stated.

One of the challenges faced by restaurants and foodservice operators is integrating tea into a beverage program dominated by coffee. In many settings, coffee enjoys an established presence—whether as an after-meal staple or a morning necessity. Tea, on the other hand, has often been treated as an afterthought.

Scott Ricci, President of Tugboat Creative Works and a key figure in marketing and sales for Bigelow’s foodservice initiatives, acknowledges this struggle. “We need to educate distributors and restaurant teams on the importance of a quality tea program,” Ricci said. “If the

servers don’t feel comfortable talking about tea, they tend to avoid suggesting it.”

Tea requires its own identity on the menu, one that is distinct from coffee. Ricci added, “If it’s just placed in the shadow of the coffee station, tea loses the attention it needs. We’ve developed specific merchandising tools to help tea stand out, whether it’s through elegant caddies or signature displays, to ensure the tea selection catches the guest’s eye.” By presenting tea attractively and helping servers understand how to offer it, restaurants can give tea the platform it needs.

Integrating tea into a restaurant’s menu requires attention to both product quality and presentation. To get the best results, operators need to focus on several key aspects:

1. Merchandising and Presentation: Ricci highlighted the importance of merchandising tea correctly. “Theater is important, but ultimately, it’s the quality of the cup that counts,” he said. Whether restaurants use simple yet appealing tea caddies or more elaborate presentations, what matters most is that the tea stands out on its own rather than being an afterthought on a busy coffee counter.

2. Proper Brewing Techniques: Brewing tea might seem simple, but getting it right is crucial. Bigelow emphasized that the most common error is serving tea with lukewarm water or water that’s been contaminated by coffee grounds. “Tea needs hot, clean continued on page 124

Cindi Bigelow, President and CEO of Bigelow Tea

4 REASONS YOUR RESTAURANT ISN’T PROFITABLE

Restaurant owners regularly ask me why they can’t seem to turn a profit in their business. Most of the time I don’t even have to review their financial reports before I answer the question. This is because the crux of the problem often extends beyond the day-to-day challenges and runs deeper. Most of the time a restaurant isn’t profitable because they struggle with systemic issues within their operation. I break those issues down into four categories: systems, which support consistency, which then support culture, which is all supported by leadership.

Restaurant systems are the backbone of success

Let’s start with systems—the cornerstone of any thriving restaurant. Without them, chaos reigns supreme. Imagine your ordering processes in disarray— over-ordering leading to waste or under-

Unlocking profitability in your restaurant requires a holistic approach that addresses core foundational elements.

ordering resulting in popular dishes being 86ed. I’ve witnessed firsthand the transformative power of streamlined ordering systems tailored to sales data and seasonality. The result? A 3% reduction in food costs and improved customer satisfaction. Efficient, consistent systems are paramount to success.

Consistency

builds loyalty with restaurant customers

Consistency is king in the realm of customer experience. A great dining experience followed by disappointment due to inconsistencies in service or food quality can drive guests away. Each interaction matters, and consistency fosters loyalty.

Without it, you’re gambling with your restaurant’s reputation.

Culture is the heartbeat of your restaurant

Culture permeates every aspect of your operation. A negative work environment breeds discontent among team members, leading to subpar customer service and costly turnover. Cultivating a positive, supportive culture isn’t just about morale—it’s smart economics. Happy teams are stable teams, saving you money on training and hiring.

Leadership guides the way to restaurant success

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

restaurant’s direction. Setting standards, motivating your team, and aligning everyone with your goals are all hallmarks of strong leadership. Without it, your restaurant will struggle to be profitable.

Effective leadership is the compass guiding your

If profitability eludes you, it’s time to revisit the basics. Addressing foundational aspects—systems, consistency, culture, and leadership—can yield tangible changes to your bottom line. Unlocking profitability in your restaurant requires a holistic approach that addresses core foundational elements. Focus on systems, consistency, culture and leadership to pave the way for sustainable success.

CONTAINING THE AFTERMATH OF CONTAMINATION: MITIGATING THE DAMAGE OF A FOOD-BORNE ILLNESS OUTBREAK

Arestaurant chain experiences an E. coli outbreak resulting in the temporary closure of multiple sites. A restaurant food supplier reports a contamination of its product. Malicious tampering of a restaurant’s food threatens to cause a reputational disaster. These are just a few examples of the unique exposures restaurants and other types of hospitality entities face when it comes to food-borne illnesses and contamination.

In 2024, a popular sushi chain with locations across the Midwest faced a significant crisis after hundreds of customers reported severe gastrointestinal symptoms. The CDC traced the outbreak

The most important responsibility of a restaurant owner or manager is to ensure that the food served is safe and fresh for patrons. However, if a restaurant falls victim to a food-borne illness, the patrons aren’t the only ones at risk.

back to improperly stored seafood that was contaminated with Vibrio bacteria. The incident resulted in the closure of all 20 locations for inspection, a voluntary recall of products, and several lawsuits, highlighting the catastrophic impact of such outbreaks on a business’s reputation and financial stability.

Additionally, a well-known organic

produce supplier in California reported a major Listeria contamination in its salad greens, leading to a nationwide recall. This incident, which affected over 40 different restaurant chains, underlined the critical importance of stringent supply chain oversight and the potential ripple effects of supplier issues on restaurants.

The Center for Disease Control and Prevention (CDC) estimates that in 2024, approximately 1 in 6 Americans will get sick from contaminated food or beverages, with about 3,000 deaths resulting from foodborne illness annually. The U.S. Department of Agriculture (USDA) now estimates that foodborne illnesses cost the United States more than $20 billion each year, a significant increase from previous years due to inflation and the rising costs of healthcare.

The most important responsibility of a restaurant owner or manager is to ensure that the food served is safe

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.

and fresh for patrons. However, if a restaurant falls victim to a food-borne illness, the patrons aren’t the only ones at risk. The financial and social impact of a foodborne illness outbreak can severely damage a restaurant’s bottom line, reputation, and could even lead to the closure of the business.

Prevention Best Practices:

If your restaurant is part of a chain or group, it can be challenging to control every aspect of food handling across all locations. However, establishing a protocol with best practices for risk management and proactive safety procedures, coupled with adequate training, is crucial. Each manager and owner must follow proper food handling instructions to mitigate risks and protect both customers and the business.

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3 TRACKS FOR GROWING GLOBALLY IN 2025

In an increasingly interconnected world, the global potential for U.S. food and agricultural products is more promising than ever. Food Export-Midwest and Food Export-Northeast envision a future where small- and medium-sized businesses in our regions thrive in the global marketplace.

Food Export aims to maximize the success of U.S. suppliers through programs and services in three tracks: Exporter Education, Market Entry, and Market Promotion. These programs enable new and established suppliers to pursue international market opportunities and fuel long-term growth.

Exporter Education: Build Your Expertise

The right education and preparation are essential for success in international trade. Food Export’s Exporter Education program is designed to enhance the expertise of U.S. suppliers, build their exporting readiness, and help produce greater results in the global marketplace.

Built for all experience levels, the Exporter Education track offers customized assistance, online learning, and hands-on training on the fundamentals of exporting. This ranges from free webinars to tailored insights from Food Export’s export advisors, all designed to equip U.S. companies with the knowledge and skills they need to succeed abroad. These resources cover a wide array of topics, including export regulations, market entry strategies, and best practices for international marketing. Regardless of where suppliers are on their exporting journey, Food Export helps businesses hone their export goals and navigate the complexities and market-specific regulations that come with international trade. By empowering businesses with the right tools and knowledge, Food Export helps them pave the way for their success abroad.

Market Entry: Unlock New Opportunities

Identifying and entering new international markets can be daunting. That’s where Food Export’s Market Entry services come into play. Focusing on exposure, consultations, and connections, they simplify the process of finding the right markets and reaching potential buyers. Events can be found at: www. foodexport.org/events

Key Offerings:

• Buyers Missions: Suppliers can meet pre-screened, qualified international buyers right here in the U.S. With more than 20 organized events annually, Buyers Missions are Food Export’s most popular in-person events because they are a low-cost way to explore new export markets.

• Focused Trade Missions: Experience total market immersion by traveling to international markets and meeting with key interested importers. There’s no better way to understand the

local food industry landscape, assess the competition, and learn about the potential promotion of your products.

• Food Show PLUS!™: Food Show PLUS!™ enhances suppliers’ trade show experience with introductions to qualified buyers, in-market briefings, on-site assistance, self-guided retail tours, and post-show lead qualifications. Food Show PLUS!™ provides the right resources to help suppliers with targeted market knowledge and access to international buyers.

• Market Builder: Exporters looking to find new distributors or importers should take advantage of Market Builder. This one-of-a-kind program offers custom packages designed to each exporter’s needs and provides valuable expert feedback about their product’s potential in new international markets within all industry segments.

• Virtual Consultations: Virtual Consultations are an ideal tool to tap into the expertise of Food Export’s network of In-Market Representatives. These

30-minute one-on-one video consultations help U.S. suppliers explore questions related to export plans, market expansion, and in-market distribution.

• Trade Leads: Over 850 Midwest and Northeast companies are receiving qualified buyer leads for free. Your business can, too! Food Export’s network of In-Market Representatives and the United States Department of Agriculture’s (USDA) Foreign Agricultural Service (FAS) offices meet with qualified buyers throughout the year and provide leads to Food Export. Suppliers can upload their product information to receive 24/7 exposure to potential international buyers.

• U.S. Foodlink: Gain new international contacts and sales free of cost without travel or expenses. U.S. Foodlink is published bimonthly and distributed globally to the USDA FAS overseas offices, importers, and buyers. This feature is a complimentary opportunity to enhance U.S. suppliers’ international continued on page 111

SHFM’S NEW LEADER SHAYNE VARNUM FOCUSES ON TRIO OF PILLARS TO ENGAGE MEMBERS

Trade associations are vital for the ongoing growth of foodservice professionals by offering essential education and networking opportunities. These platforms help the next generation find their footing in the industry through mentorship, training, and connections with experienced leaders.

In an age where constant digital communication dominates, the human connection is more critical than ever. Networking fosters collaboration, innovation, and professional growth that digital interactions alone can’t replicate. SHFM’s mission is to provide a unique space for foodservice professionals to share insights, build relationships, and stay ahead of industry trends, ensuring continuous development and success in the evolving workplace hospitality landscape.

As Shayne Varnum steps into the role of President of the Society for Hospitality & Foodservice Management (SHFM), the industry stands at a critical juncture. With the workplace environment evolving rapidly in response to global challenges and technological advancements, Varnum’s leadership is set to guide SHFM’s membership through these transformations. As he takes on this leadership role, Varnum brings a clear vision, rooted in innovation, community, and sustainability, aiming to help SHFM members navigate new and emerging challenges.

Varnum, who also serves as Director of Consultant Services for ITW Food Equipment Group, is no stranger to the complexities of the foodservice indus -

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

try. Based in Massachusetts, he has worked at the intersection of foodservice and corporate hospitality for years, witnessing firsthand the challenges faced by organizations that must balance employee expectations, technological advancements, and sustainability mandates. His new role at SHFM is a natural extension of his career-long commitment to helping organizations adapt to the changing landscape of workplace hospitality.

As Varnum assumes leadership, he inherits a robust agenda shaped by SHFM’s newly developed strategic plan. This plan focuses on three key pillars: Global, Resource, and Community. Each of these pillars addresses a crucial aspect of the evolving workplace hospitality industry, ensuring that SHFM remains a critical resource for its members.

“Our Global Pillar is designed to serve a broader community,” Varnum explained. “We’re specializing in globally enhancing the workplace hospitality and amenities industry by focusing on the workplace experience.

This includes areas like foodser vice, meeting and event planning, conference centers, audio-visual services, and fitness centers.”

While SHFM is not looking to ex pand its membership globally, the goal is to enhance the resources available for members who oper ate on a global scale. “We want to develop content and resources that cater to the needs of members with global responsibilities, ensuring they have access to the best prac tices, data, and trends that matter most to them,” Varnum noted.

The Resource Pillar focuses on positioning SHFM as the industry’s go-to source for cutting-edge infor mation. Varnum elaborated, “We aim to be the single best resource for workplace hospitality, offering access to data, trends, best practices, research, and innovative products. Our members look to us for insights that help them stay competitive in an everchanging environment.”

Finally, the Community Pillar emphasizes SHFM’s commitment to fostering a diverse, equitable, and inclusive environment. “We deliberately use the word ‘Society’ because we want to represent a community where people with shared passions foster diversity, equity, and inclusion,” Varnum said. “This pillar aligns with our long-standing goal of creating a sense of belonging and mentoring across the workplace hospitality community.”

The global COVID-19 pandemic fundamentally reshaped the workplace, and as businesses grapple with hybrid work models, SHFM’s role in supporting members through these shifts has become even more critical.

“The pandemic has forced companies to rethink their workplace environments,” Varnum acknowledged. “We’ve seen hybrid work models evolve, but what’s also clear is that people miss the collaboration that comes from being physically together. One of our key challenges is helping members create environments that encourage employees to return to the office.”

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Shayne Varnum

FALL SHOW COVERAGE: SPOTLIGHT ON PLANT-BASED INNOVATIONS IN FOODSERVICE

As we enter the last quarter of 2024, the plant-based sector continues to thrive and evolve, making waves across both foodservice and nonvegan restaurants. At the heart of this movement are innovative, whole-food products that not only offer nutritious alternatives but also redefine what’s possible on the plate. Over the past few months, I had the privilege of presenting at two major industry events—the California Restaurant Show in Los Angeles and the Plant-Based World Expo in New York City. These events showcased the growing market demand for plant-based foods and highlighted how chefs, restaurateurs, and foodservice operators are responding to the call for more diverse and sustainable menu options.

California Restaurant Show –Hatch Chilies, Jackfruit, and Quinoa

At the California Restaurant Show, I presented a live demonstration of Stuffed Hatch Chilis with Jackfruit and Quinoa . Hatch chilis, a seasonal favorite, were at the heart of this dish. By pairing them with jackfruit and quinoa, I was able to spotlight two ingredients that are growing in popularity—quinoa, a complete protein with versatile applications in both vegan and non-vegan cuisines, and jackfruit, a staple in countries like India, Indonesia, and Vietnam, now gaining recognition in U.S. kitchens.

The crowd’s response was electric, particularly as I emphasized the importance of using local and seasonal ingredients to elevate plant-based offerings. Jackfruit has become an ex-

citing plant-based alternative for its ability to mimic the texture of pulled meats, making it a go-to for restaurants looking to add plant-forward dishes to their menus without sacrificing flavor or texture.

Recipe: Stuffed Hatch Chilis with Jackfruit and Quinoa

Ingredients:

• Hatch chilis (seasonal)

• Jackfruit (canned or fresh, depending on availability)

• Quinoa (cooked, to provide a complete protein)

The beauty of this dish lies in its simplicity and adaptability, allowing chefs to substitute ingredients based on availability and local sourcing, while still keeping the integrity of the plantbased, nutrient-dense meal intact.

Chef Nina Curtis is a celebrated professional in plant-based cuisine, named one of the 25 Top Women in Foodservice and Hospitality for 2024. With over two decades of culinary excellence, she has redefined the possibilities of plant-based cuisine, earning widespread acclaim from vegans and non-vegans alike. In 2020, she was honored as America’s Top Hospital Chef, highlighting her commitment to health and flavor. In 2023, Chef Curtis curated a historic plant-based menu for a White House State Dinner at the invitation of First Lady Dr. Jill Biden, honoring Prime Minister Narendra Modi. This groundbreaking event showcased her ability to elevate plant-based cuisine to luxurious heights.As the Director and Executive Chef of Plant’ish & Co. Culinary Arts, Chef Curtis continues to innovate and inspire through her delectable creations and leadership. Her role in the American Culinary Corps, a James Beard Foundation and State Department initiative, underscores her dedication to culinary diplomacy and cultural exchange. Chef Curtis’s influence extends beyond the kitchen. She is a passionate advocate, sharing her expertise through captivating dining experiences and enlightening lectures, inspiring culinary professionals and enthusiasts worldwide with her imaginative and nourishing creations.

Plant-Based World Expo – The Versatility of Mushrooms and Kimchi Fried Rice

Next up was the Plant-Based World Expo, which took place in September. The energy in the room was undeniable, especially with the exclusive focus on plant-based products. I presented and demonstrated a dish that has been a hit across multiple foodservice environments— Kimchi Fried Rice with Oyster Mushroom ‘Chicken’ (unClassic Foods) The versatility of this culturally beloved dish captivated the audience, as it highlighted how familiar ingredients can be elevated in plant-based formats.

The mushrooms used from unClassic Foods played the starring role as a ‘chicken’ alternative, showcasing the

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(L to R) Stuffed Hatch Chilis with Jackfruit and Quinoa; Kimchi Fried Rice with Oyster Mushrooms ‘Chicken’

THE NAFEM SHOW SET TO SHAPE VISION FOR FUTURE OF KITCHEN DESIGN AND EQUIPMENT INNOVATION

The restaurant and foodser vice industries are grap pling with some of the toughest challenges in recent history. Labor shortages and rising food costs have placed immense pressure on operators to maintain profitability while adapting to an ever-changing environment. As a result, the equipment that kitchens rely on must now do more than ever. With a growing focus on efficiency, automation, and durability, the next generation of kitchen equipment needs to meet higher standards for performance and reliability. For professionals in the restaurant and foodservice equipment and supply industry—dealers, kitchen consultants, operators and service providers— attending trade shows is vital. These shows offer a unique opportunity to physically engage with the products that form the backbone of a kitchen’s operation, ensuring they can meet the demands of modern kitchens and help restaurateurs stay competitive.

“During our show attendees can see the equipment in action, ask questions directly to the people who made it, and truly understand whether it will meet their clients’ needs. That level of insight just can’t be replicated online.” — Deirdre Flynn

tive products and educational programming. For more information on how to attend or become involved in the upcoming show, professionals can visit The NAFEM Show website or contact the organization directly.

For professionals looking to stay competitive in the restaurant and foodservice equipment industry, attending a trade show like NAFEM’s is essential.

The NAFEM Show, scheduled for February 26-28, 2025, at the Georgia World Congress Center in Atlanta, offers a premier opportunity to explore the latest advancements in kitchen equipment, engage with industry experts, and make informed decisions for future projects.

NAFEM is dedicated to supporting the foodservice equipment community by offering access to the most innova-

In addition to showcasing cuttingedge kitchen equipment, The NAFEM Show promises an array of exciting special events designed to foster networking and offer a fresh take on industry trends. Attendees will have the chance to participate in exclusive experiences that combine entertainment, competition, and education.

The festivities begin with The Kick-Off Party on February 25, 2025, hosted at the Georgia World Congress Center. This highly anticipated event is known for its vibrant atmosphere, where attendees can connect with industry professionals in a relaxed and festive setting. Beverages and light fare is served.

Another highlight of the show is The NAFEM Party at Mercedes-Benz Stadium, where attendees will be treated

to a live performance by OneRepublic. Held inside the state-of-the-art stadium, this concert is expected to draw a large crowd of attendees ready to celebrate in style. The event is a great opportunity for professionals to unwind, mingle with peers, and experience a world-class musical performance while enjoying an upscale tailgate cuisine and beverages.

The NAFEM Show marks the inaugural launch of a culinary competition with a fresh and modern twist. Led by Chef Nick Barrington from Atlanta, the U.S. Culinary Open will showcase 12 up-and-coming chefs as they compete in front of a prestigious panel of judges. Attendees can witness the latest cooking techniques, equipment, and trends in action, while cheering on the next generation of culinary stars.

As the cost of labor continues to climb, restaurant operators are looking for kitchen equipment that can improve efficiency and reduce reliance on manual processes. At the same time, inflationary pressures on food costs mean that

every dollar spent on kitchen infrastructure must deliver measurable returns in productivity and energy savings. Equipment and supplies manufacturers have responded by developing products with advanced features—such as automated cooking systems, energy-efficient cold storage, and versatile, multi-functional equipment that streamlines kitchen operations.

However, not all innovation can be understood or appreciated through brochures and online research. Dealers and consultants, who are tasked with selecting and recommending products to their clients, need to evaluate the functionality and quality of the products in person. Attending trade shows is the only way to truly experience new equipment— through touch, testing, and direct interaction with manufacturers. This handson experience enables them to make more informed decisions when advising restaurateurs.

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TRACY KIM

CEO, DIG Restaurant Group

Tracy Kim, the dynamic CEO of DIG Restaurant Group, is leading the charge in a pivotal moment for the fast-casual industry. Known for its vegetable-forward, responsibly sourced menu, DIG is expanding its footprint beyond urban centers and into the suburbs—a strategic shift that reflects the evolving needs of modern diners. With a background in tech leadership at Shutterstock and Aaptiv, Kim brings a fresh perspective to the food sector, blending operational expertise with a focus on people-first growth strategies.

Since joining DIG in 2021, Kim has been instrumental in guiding the company through the challenges of post-pandemic recovery, while positioning it for long-term success. Under her leadership, DIG has opened new suburban locations, introduced innovative service models, and piloted exciting new menu offerings like the family-friendly DIG Dinner Box.

Total Food Service wanted to share Kim’s vision with our readers because it represents a critical shift in the fast-casual industry—one that emphasizes sustainability, operational innovation, and community building. Tracy

Kim’s leadership at DIG provides valuable insights for industry professionals looking to navigate their own growth strategies in a post-pandemic landscape. In this exclusive Q&A, Kim shares her thoughts on expanding DIG’s reach, adapting to new market demands, and how her diverse career experiences have shaped her unique approach to leadership.

Can you tell us a bit about your career prior to joining DIG? What were some key milestones that shaped your professional journey? Absolutely. My career path before DIG was

quite diverse, though I’d describe it as a conventional route for where I ended up today. I started in consumerfocused industries, primarily working with consumer-packaged goods and healthcare companies. Early on, I was with General Mills, where I worked on sales and marketing projects. Afterward, I spent several years at Weight Watchers, where I ran their licensing group, which was a pivotal experience for me in terms of understanding brand extension and consumer needs on a broader scale.

Following that, I transitioned into the tech space, which at the time was booming. I joined companies like Shutterstock, which was exciting as it was a fast-growing company. I got to witness firsthand how businesses can scale, especially in a tech-driven world. This mix of experience in both consumer goods and tech really prepared me for my role at DIG, where I could apply a combination of these skills. It’s been a wild but rewarding journey!

ing businesses like DIG.

How did you come to join DIG? Was it something you sought out, or did the opportunity find you?

It was definitely more of a serendipitous journey. I was first introduced to the leadership team at DIG Inn (as it was called then) back in 2015 through a recruiter. At the time, there was a potential role focused on people and operations, but that didn’t materialize. However, I stayed in touch with the team, and we reconnected in 2021. By then, the company had evolved, and I was ready to bring my operational and growth-focused experience to the table. So, I officially joined DIG at the end of 2021, just as the world was coming out of the COVID-19 crisis.

You’ve had a pretty impressive journey in tech and consumer goods. How did your education at Harvard Business School impact your career decisions and trajectory?

Harvard Business School was transformative for me. I know there are mixed opinions about the value of an MBA, but for me, it was invaluable. Coming from a non-business background—I majored in Classics and was a pre-med student in college—the business fundamentals I learned at HBS were crucial. More importantly, though, the network and the people I met were incredible. Being around such driven individuals really broadened my perspective on leadership, strategy, and business operations. It wasn’t just about learning theory; it was about engaging with real-world challenges and learning from my peers. I think that foundation has helped me immensely in navigating the complexities of leading and scal -

When you first stepped into the role at DIG, what were the immediate challenges, especially with the business coming out of the pandemic?

The biggest challenge at that time was getting the business back on its feet after the devastating effects of the pandemic. DIG had a strong presence in New York City, and with the city practically shutting down during COVID, 90% of our business vanished overnight. My initial focus when I joined was on reopening our locations and getting operations stabilized. I came in as COO, and a lot of the early work was about rebuilding from the ground up—getting stores open, looking at our P&L, analyzing labor costs weekly, and making sure we were delivering consistent customer experiences. It was about survival at first. But once we stabilized, the focus shifted to profitability, and I’m proud to say we achieved that by the end of 2022.

What does your management structure at DIG look like? How do you ensure that people come first in your

continued on page 40

leadership approach?

People are at the heart of everything we do. I firmly believe that if you have strong leaders in key positions, the rest will follow. Our management structure is regional, meaning we have three regional managers who oversee different parts of the business. They are not just operationally strong but are also deeply people-focused. We look for servant leaders, those who inspire rather than dictate. This people-first approach starts at the top and trickles down to every part of the organization. One of the things we do to foster a sense of community and team is family meals. Every week, teams cook meals that aren’t on the menu, often trying new recipes or ordering in, and they sit down together to bond. It’s a small but powerful way to build a strong culture. We also encourage regular check-ins,

celebrate wins, and make sure there’s open communication across all levels. Positivity is important, and we aim to make our employees feel valued every day.

You mentioned growth and profitability—what does growth look like for DIG moving forward?

Growth is really exciting for us right now. We’ve been expanding beyond just New York City, which used to be our main focus. We now have locations in Boston and the DMV (D.C., Maryland, Virginia) area, and we’re working on expanding further into suburban markets. We want to diversify our presence geographically, as well as grow into new dayparts. Traditionally, DIG has been a lunch-focused concept, but we’ve been invest-

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The DIG menu features fresh scratch-cooked food that is nourishing, seasonal, and perfect for your coziest night in.

ing heavily in the dinner segment.

We’ve introduced new dinner items, like family-style meals and seasonal specials. Expanding into dinner not only provides incremental revenue but also allows us to serve a wider range of customer needs. As of now, dinner sales are making up about 3040% of our total sales, which is a huge shift from the 80/20 lunch-dinner split we used to have.

DIG has a strong reputation for quality food that feels healthy yet indulgent. How do you maintain that balance, especially as you expand?

It’s a delicate balance, for sure, but it’s central to who we are. We take pride in the fact that all of our food is scratch-cooked in-house, using highquality ingredients. That’s something we won’t compromise on. However, we recognize that not every meal needs to be strictly “healthy.” We want to offer options for everyone, from

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Tracy Kim (2nd-R) joins co-workers at DIG’s annual Farm Day, an event that celebrates the restaurant’s commitment to cooking from scratch and using locally sourced ingredients.

someone looking for a light salad to someone craving our indulgent mac and cheese.

The key is making sure that, no matter what, it’s real food made from real ingredients. Our menu spans the indulgence spectrum—from hearty bowls to more decadent options—so our customers can always find something that suits their mood or dietary preferences. We’re proud to serve food that you’d feel good about eating every day or sharing with your family.

Let’s talk about technology. How has it impacted your operations, and how do you see it evolving?

Technology has been a game changer for us, particularly with how we manage in-store and off-site orders. We use a kitchen display system (KDS) that helps streamline the flow of orders from different channels— whether it’s online, in-store, or delivery. During peak hours, we run two separate lines to handle the demand: one for walk-in customers and one

dedicated to fulfilling online orders. This separation has been crucial in maintaining efficiency and ensuring we don’t compromise the customer experience, especially during busy times.

That said, it’s always a work in progress. Technology can solve a lot of operational challenges, but it requires constant refinement. We’re always looking at ways to improve, whether it’s through better integration of our systems or exploring new tools that can help with labor optimization and customer experience.

At DIG, consistency and quality are everything, and our Rational combi ovens are essential to making that happen day in and day out. These ovens allow us to cook a wide range of dishes—from vegetables to proteins— with precision, and they help us ensure that every meal we serve meets our high standards. Rational ovens are incredibly versatile, giving our chefs

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TRACY

The DIG menu allows customers to build their own plates, bowls, and salads, as well as offering great catering options at all locations.

complete control over temperature, humidity, and cooking times. That means we can batch-cook food without losing flavor or texture, which is key for a concept like ours where everything is scratch-made and fresh.

The labor market has been challenging for everyone. How do you attract and retain talent in this environment?

Labor is definitely a challenge, but we’ve stayed committed to fostering a strong culture of hospitality and making sure our people feel valued. We focus on creating an environment where our team members want to stay and grow. Our management philosophy is peoplefirst, and we look for leaders who are supportive and empowering.

One way we build this culture is through initiatives like family meals, weekly check-ins, and ongoing training opportunities. We also have a Slack channel where we celebrate wins, from large achievements to small victories like a team handling a huge catering order at 5 a.m. It’s important to keep

morale high and make people feel like they’re part of something bigger.

Looking ahead to 2025 and beyond, what’s in your crystal ball for DIG?

Looking into the future, I see a lot of potential for DIG. We’re definitely focused on continuing our geographic expansion, filling in markets between Boston and D.C., and potentially exploring non-traditional locations like universities and corporate campuses. We’re also open to partnerships and collaborations that align with our values and mission.

In terms of long-term growth, we haven’t ruled out any options—whether it’s staying private, pursuing an IPO, or considering strategic investments. The goal is to grow sustainably and continue building a brand that resonates with our customers while maintaining the quality and integrity of our food. We’re in a great place right now, and I’m excited to see where the next few years take us!

All photos courtesy of DIG

Tracy Kim (C) joined the team at the DIG grand opening in Bethesda, MD

PROFIT-BOOSTING BENEFITS OF VENTLESS COOKING SET TO TAKE CENTERSTAGE AT NO VENT NOVEMBER EVENT IN NJ

Ventless technology is revolutionizing commercial kitchens, offering unprecedented flexibility in where cooking can be done, and providing profitable opportunities for restaurant operators and foodservice designers. By eliminating the need for traditional ventilation systems, ventless cooking equipment is freeing operators from the constraints of costly ductwork and limited kitchen layouts, enabling expansions and additional revenue streams without major renovations. Ventless technology is especially crucial for expanding existing kitchens or adapting to new spaces that may not accommodate traditional hoods, making it an ideal solution for operators looking to increase capacity without high overhead.

According to Joe Louis Ferri, Vice President and Principal of Pecinka Ferri, a leading foodservice equipment rep group in the Metro New York area, ventless technology has gained significant traction. “Ventless equipment allows operators to utilize spaces where they never thought they could cook in before, whether it’s a small kitchen or an outdoor event space. It gives restaurants a lot of flexibility without sacrificing quality or safety,” said Ferri.

The latest in ventless technology will take centerstage as Pecinka Ferri hosts No Vent November on November 13-14, 2024,

“Ventless equipment allows operators to utilize spaces they never thought they could cook in before, whether it’s a small kitchen or an outdoor event space. It gives restaurants a lot of flexibility without sacrificing quality or safety.” — Joe Louis Ferri

at its test kitchen in Fairfield, NJ. With an eye towards operators and kitchen designers interested in exploring ventless technology further, the twoday symposium will feature educational seminars, live demonstrations, and keynote speakers showcasing the latest in ductless commercial cooking innovations. Attendees will also get a first look at the EVO E-Vent HD cooking platform, as well as other

cutting-edge equipment from leading manufacturers.

Adding ventless cooking systems to an existing kitchen setup can open new revenue channels, from expanding menu options to accommodating more customers without the need for extensive renovations. Restaurants can utilize otherwise unused areas of their establishments, such as smaller kitchen stations or temporary food

prep areas, thanks to ventless hoods and equipment.

“Expanding a kitchen with ventless systems can dramatically increase a restaurant’s output while avoiding the sky-high costs associated with traditional ventilation systems,” Ferri noted. He added that the simplicity of installing ventless systems compared to building a new duct system is often a game-changer for restaurants. “Operators can invest in ventless systems for far less than they’d spend on major construction, and it can have a huge impact on their bottom line.”

The upfront cost of ventless hoods and equipment is often less than the cost of adding ductwork in most city environments, especially in older buildings where retrofitting can

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FUN & FOOD: THE PERFECT COMBINATION FOR FAMILY ENTERTAINMENT CENTERS

Family Entertainment Centers (FECs) are designed to provide all-day fun for guests of all ages, offering everything from arcade games and bowling to laser tag, mini-golf, and more. However, a crucial element of a successful FEC that is sometimes overlooked is the foodservice program. Today’s customers expect more than just games— they want great food, too. This has led many FECs to embrace the concept of “fun and food” as a powerful combination that enhances the overall guest experience and boosts revenue.

Why Foodservice is Essential for FECs

Foodservice not only satisfies guests but also keeps them engaged longer. Hungry families are more likely to cut their visit short, but a well-thoughtout food menu encourages them to stay, dine, and continue enjoying ac-

tivities. Offering a variety of food options allows FECs to cater to different tastes and dietary preferences, making it easier for everyone to find something they love.

The right foodservice program can transform an FEC into a full-day destination, where families come not just to play but to eat together. The convenience of dining on-site encourages guests to extend their stay, increasing the likelihood of repeat visits. Additionally, a strong food and beverage program can create a secondary revenue stream, complementing entertainment profits.

Enter AutoFry: The Perfect Frying Solution for FECs

When setting up a foodservice program, FECs face several challenges. Space limitations, the high costs of ventilation systems, and the need for quick, efficient food preparation are

all key considerations. This is where ventless kitchen equipment, like the AutoFry, can be a game-changer.

AutoFry is a fully contained, ventless deep-fryer that provides a safe, simple, and cost-effective solution for FEC kitchens. It eliminates the need for expensive hood installations, making it ideal for smaller kitchen spaces or locations that lack adequate ventilation.

Here’s how FECs can benefit from the AutoFry:

1. Ventless Technology

• No costly hood systems: Ventless operation eliminates the need for a traditional hood and ventilation sys -

tem, saving thousands in installation costs.

• Flexibility in kitchen setup: Without the need for vents, AutoFry can be placed almost anywhere, offering flexibility for FECs with limited kitchen space.

2. Safety and Ease of Use

• Fully enclosed system: AutoFry’s design ensures safe frying, as all operations are contained within the machine, reducing the risk of burns or accidents.

• Multiple oil filtration: AutoFry offers different oil filtration options, in -

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KIRKLAND SIGNATURE SOUS VIDE EGG BITES LAUNCH AT COSTCO IN PARTNERSHIP WITH CUISINE SOLUTIONS

Kirkland Signature Sous Vide Egg Bites recently launched at Costco nationwide in partnership with Cuisine Solutions, Inc., the world's leading manufacturer and distributor of sous vide foods.

The sous vide cooking method was pioneered by Cuisine Solutions’ Chief Scientist, Dr. Bruno Goussault, and can be used to prepare a wide range of dishes including poultry, beef, pork, fish and shellfish, vegetables and fruits, gourmet sauces, and even desserts. The method gives chefs complete control to create incredible textures and impeccable flavor, allowing for an enhancement in flavor, texture and color every time.

Led by an international team of award-winning chefs, Cuisine Solutions has created many products that

can be white labeled, allowing clients like Costco to offer ready-made fresh and frozen items that can be served in minutes. Cuisine Solutions conceived and perfected the original sous vide egg bites for Starbucks in 2017, a product that began the egg bite craze.

The new Kirkland Signature Sous Vide Egg Bites come in two unique flavors: Uncured Bacon & Gouda and a vegetarian-friendly Egg White with Cheese Trio & Roasted Red Pepper. Each box contains 10 fully cooked bites made that contain 17 grams of protein per serving. Cuisine Solutions is proud to use cage-free eggs, from chickens that are ethically raised with an allvegetarian diet, free to roam around and engage in natural behavior, as opposed to being restricted to small cages. This allows for a more nutritious and richer-flavored egg.

The Egg White with Cheese Trio & Roasted Red Pepper Bites’ key ingredients include cage-free egg whites, Monterey Jack cheese, parmesan cheese, bell peppers and onions, tomato and spinach. The Uncured Bacon & Gouda Bites’ key ingredients include cage-free eggs, cottage cheese, Monterey Jack cheese, Gouda cheese and uncured bacon. The egg bites can be heated up by air fryer (preferred), microwave oven, or toaster oven.

Innovation is at the core of Cuisine Solutions’ mission: to provide a memorable food experience through a commitment to innovation and passion for quality. The company continuously enhances its sous vide offerings to meet the evolving food service industry demands while maintaining culinary excellence. The ultimate goal: deliver top-notch products that

surpass expectations in quality, taste, and convenience for global partners. Dedicated R&D teams include worldrenowned chefs who work in advanced innovation kitchens to customize each culinary solution for the unique tastes of each specific client.

About Cuisine Solutions: Led by an international team of award-winning chefs, Cuisine Solutions is the world's leading manufacturer of sous vide products — the innovative, precise-cooking technique the company pioneered, perfected, and popularized decades ago. Headquartered in Sterling, Virginia, Cuisine Solutions services more than 35,000 restaurants and 3,500 retail stores, as well as more than 2,500 hotels and first- and business-class for the top 10 major airlines. For more information, visit www.cuisinesolutions.com.

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(L to R) The new Kirkland Signature Sous Vide Egg Bites come in two flavors: Uncured Bacon & Gouda and a vegetarian-friendly Egg White with Cheese Trio & Roasted Red Pepper

THINK OUTSIDE THE (PIZZA) BOX!

Whether round, square or rectangular, pizza is offered at a wide variety of restaurants during all dayparts. In fact, pizza is so popular that it’s not just for dinner anymore. Snacking and on-thego eating occasions are growing, and pizza can fit the bill.

The average number of snacking occasions per day has risen to about 2.3 times, and 33% of all consumers agree they are snacking more often, according to the Datassential Keynotes for Snacking Report (August ’23). Consumers are seeking portable snacks for on-the-go convenience that are easy, quick, and indulgent.

Snacking represents long-term growth potential for restaurants. Pizza dough and crusts are the ideal solution, since they can combine the two popular trends – snacking and onthe-go eating -- into craveable items across dayparts. Restaurant operators can transform versatile pizza doughs and crusts they already have on-hand into virtually any creation. With pizza

dough in the kitchen, there’s a world of possibilities at your fingertips!

This idea is catching on. According to Technomic’s Pizza Industry Report (November 2023), more than 70% of pizza operators agree that they are experimenting more with globally inspired pizzas and pizza ingredients than they were two years ago.

Think outside the pizza box: roll it, fill it, twist it, or fold it. Consider creating cheesy breadsticks, calzones, soft pretzels, or even cinnamon rolls.

Here are 12 ways that operators can transform pizza dough into mouthwatering options, both sweet and savory, for all dayparts:

1. CINNAMON ROLLS. Brush the dough with melted butter, top with cinnamon sugar, roll it into a tight log, cut into pinwheels, tray and bake. Add icing or glaze to sweeten the deal, and serve for a morning delight or a pickme-up snack any time of day.

2. FRIED DOUGH & BEIGNETS. Simply cut dough into pieces as small

as you desire, fry until golden brown, and dust with powdered sugar or drizzle with honey or chocolate sauce for a sweet, doughy dessert.

3. SWEET & SAVORY HAND PIES. Fill individually portioned dough with any hand pie toppings you desire – ground meat and veggies for traditional “pasties” or get creative with themes, such as taco or cheesesteak. Next, fold over the dough, cut small slits into each pie, crimp the edges and bake. For sweet hand pies, add fruit filling and glaze with icing. Perfect for handheld, on-the-go snacks or treats.

4. SANDWICH CARRIERS. Rich’s regular or plant-based parbaked crusts -- made with over 20% veggies per crust -- make for crispy, flavorful sandwich carriers. Simply cut into your sandwich shape, bake and fill.

5. GARLIC KNOTS & BREADSTICKS. Transform dough into knots or sticks, brush them with garlic, but-

ter, and seasonings, and bake until irresistibly fluffy and golden. Serve with marinara sauce for dipping. Perfect for dinner – or pizza – sides and add-ons.

6. EMPANADAS. Bake up these Spanish palm-sized pastries with pizza dough! Simply fill individually portioned dough rounds with an empanada filling – traditionally ground beef, potatoes, veggies, and spices.

7. PIZZA BOMBS. It’s a snackable explosion of your favorite pizza toppings – think cheese, pepperoni and marinara sauce – all wrapped inside balls of pizza dough. Pizza Bombs make great appetizers, shareable snacks or fun add-ons, and they can be prepared simply with Fresh ‘n Ready Oven Rising Sheeted Pizza Dough.

8. PIZZA ROLLS & PINWHEELS. Spread sauce and toppings on the continued on page 124

(L-R) Pizza Bombs, Pizza Pinwheels, and a Pizza Crust Sandwich (Photos courtesy of Rich Products)

A BOWL OF COMFORT

It’s soup season, and I couldn’t be more excited for it! As a child growing up in my village, Thermo, Greece, we always started the day with a warm bowl of Fasolada, bean soup. I have such great memories of that savory taste, so much so, that I am recreating that experience by now starting each day in the same way. I have also inspired a lot of my friends to follow the same tradition, though not just for sentimental reasons, as it is one of the healthiest breakfasts you can have.

A Steaming Bowl of Culture...

Loaded with History

The history of soup dates back thousands of years to early human civilizations. In the beginning it was usually a simple combination of ingredients such as grains, vegetables, and/or a protein simmered in water. Over time, while that basic recipe has, of course, evolved, soups remain an integral part of cuisines around the world. In fact, each country has its own symbolic soup, for example: Japan has miso soup, a traditional Japanese soup made of miso paste and a dashi stock, served up on tables throughout the day, starting with breakfast; in France, the iconic French onion soup,

made with slowly cooked onions and a hearty yet simple beef stock pair perfectly with baguette croutons and savory gruyere cheese melted to perfection; and in Mexico, pozole, a hearty Aztec soup that dates back to pre-colonial times, is made with a memorable layering of hominy, homemade red chili sauce, and tender pieces of pork or chicken.

An Infinite Variety

There are an infinite variety of soups being served up around the globe, and they loosely fall into the following categories: broths or consommés; creamy soups like tomato or broccoli; there are chowders that are thick and/or chunky; cold soups including some of my favorites, like gazpacho or cucumber; bisques that are rich and velvety; and the less well-known, but still incredibly delicious fruit soups, that are sweet and dessertlike.

On the Hit Parade…

In America, the following top the list of the most popular soups: chicken noodle; minestrone; butternut squash; lentil; tomato soup; cream of mushroom; French onion; chicken tortilla; egg drop; and wonton soups.

Traditional Greek Soups

Every time fall comes around, it makes me crave some of the classic Greek soups I grew up with. I have to confess however, I don’t always wait for fall, since most of the classic Greek soups are a satisfying treat year-round. Just to name a few, I can’t get enough of the following:

• Fasolada - a hearty bean soup with vegetables (and tomato sometimes)

• Kotosoupa Avgolemono - a soulsatisfying chicken and vegetable soup with rice, and an egg-lemon sauce that makes it rich and creamy, yet still healthy

• Psarosoupa - fish soup, a classic made with local fish, vegetables, olive oil, and a healthy squeeze of lemon

• Fakes / Fakosoupa - lentil soup, chock full of lentils with onions, garlic, and sometimes tomato

• Kreatosoupa - a meat and vegetable soup that changes with the seasons depending on what vegetables are available; whether using beef or lamb, each version is equally delicious

Adapting the Classics

Each region in Greece is known for its own unique interpretation of some of the classic Greek soups. As you move

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

from region to region, it’s wonderful to see how families make these dishes their own, cooking with what’s available locally—which is consistently a rich bounty of vibrant flavors including aromatic herbs, and fresh vegetables.

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Chef Loi serving Fasolada (Bean Soup) - Photo by Brian Zak

Green Vegetable Soup (Prassini Soupa)

Bone Marrow Soup at Loi Estiatorio

On the island of Crete, there is a delicious Cretan soup made with vegetables, beans, and a healthy addition of olive oil. In Macedonia, the Macedonian soup is a chicken soup made with rice and vegetables. And in Epirus, a region in northwestern Greece, locals love their Epirus soup, a classic combination of beans, vegetables, and smoked sausages.

Don’t Underestimate Them: The Health Benefits of a Hearty Soup

Soups are chock full of micronutrients, including the vitamins and minerals needed to nourish your body, and support its various cellular processes. Micronutrients should be an essential part of every person's diet. They also help support the immune system, have anti-inflammatory properties, and consuming enough of them can help combat certain diseases. What’s more, they are hydrating, nutrient-rich, easy to digest, comforting, and can aid in weight loss. So, what’s not to love about them? But remember, before adding anything to your diet, always ask your doctor.

Soup - A Satisfying “Traditional Meal” Replacement

At a time when everyone is burning the candle at both ends, and we are increasingly looking for convenience, many individuals want for a satisfying substitute for a “traditional meal.” Soups are increasingly coming to the rescue. What’s more, for those watching their weight, they can be pretty modest in calories, and depending on the ingredients you use, supply you with a reasonable serving of protein. You can also rotate different flavors to maximize variety throughout the day. One little tip, if you are looking to soups as a meal replacement, not only is it good to determine the overall calories you want to consume over the course of a day, you also want to make sure you’re balancing macronutrients, proteins, carbs and fats.

To that end, I don’t want to forget to share with you my special Green Soup (Prassini Soupa) that I made for my friend, Ryan Seacrest, who used to eat it every day when he was hosting Live with Kelly and Ryan. You can find this super flavorful, super cleansing soup recipe here: https://livewithkellyandmark. com/recipes/maria-lois-prassini-soupa-green-soup/

A Word to the Wise, Stock Your Pantry

The wonderful thing about soups is that it doesn’t take a lot of ingredients to make a good one. I always try to make sure I have some of the basics on hand so I can make one whenever a craving hits me, so next time you’re heading for the grocery store, why not pick up the following:

• Extra Virgin Olive Oil (a must have!)

• Onions

• Carrots

• Celery

• Potatoes

• Tomatoes

• Garlic

• Lemons

• Herbs including oregano, and whatever else you like

• Barley

• Beans

• Chickpeas

• Lentils

• Rice

A Few Handy Tips to Keep in Mind

If you want to make your soups more flavorful, and have the time, enhance the soup base by using a homemade broth or stock. And if you add bones, meat or seafood it also provides a much richer flavor - just make sure you simmer your soup for at least 30 minutes so the flavors will marry.

I also rely on the use of a lot of aromatics, onions, garlic, shallots, and bay leaves, all of which add depth. Pro tip: if you sauté your aromatics before adding any liquid, it really brings out the flavor and enhances the soup base you choose. You can also use fresh herbswhatever you like - but my favorite is dry oregano. Paprika and coriander can also add a nice earthy flavor, and if you want to add a little brightness to your soup (what some refer to as acidity), lemon juice, lemon zest, and/or red wine (or red grape) vinegar are best.

You may also have heard of the need to add a little umami flavor to your dishes. Umami indicates the savoriness, or is sometimes referred to as an ‘earthy or meaty’ taste. This can be achieved by adding some tomato paste and cooking it down, or some porcini mushrooms.

For those whose tastes lean towards the creamy, there are a variety of methods for adding a rich, velvety texture to your soups. When I make a soup with Avgolemono (an egg and lemon emul-

sion), I combine the eggs and lemon juice first, and then temper the mixture with hot broth before adding it back to the soup pot.

Roux is also a very traditional way of thickening soups: a simple mix of flour or cornstarch to which you add an equal amount of fat (olive oil, of course!), combined and cooked over low heat until it reaches the appropriate color (roux are categorized by color – white, blond, brown, and dark brown), which is then carefully blended into the soup. And if you are looking for a time saving approach that will still provide a creamy addition, try Greek yogurt, Feta cheese, or Graviera cheese.

Jump in and Try Making One, You’ll Never Look Back!

I have been making soups since I was a child - once I started, I couldn’t believe how simple they were. But I completely understand that some people need to get over the ‘fear factor.’ I promise you, once you get started, it will energize you to make more and more. In my series, The Life of Loi on PBS, also available on CREATE TV, you’ll find a variety of dishes that you can make including soups.

Soup Etiquette: Is there a right way to enjoy your soup?

We must accept the fact that there are a lot of things that can happen as a spoon travels from the bowl to your mouth, so take the pressure off yourself, some of us will spill, others will dribble, and yes, some of the soup may end up on the table right in front of you! The goal here is to enjoy that soul satisfying, hearty bowl of soup. If it makes you feel any better, you’ll be happy to know that slurping is also acceptable in some parts of the world, and can express to a chef a sign of appreciation for the dish they’ve made that you’ve just enjoyed. Best of all, by eating soups you’ll quickly feel the positive effect it can have on you and your body. Happy Soup Season!!

All food dish photo credits are Chef Loi

French Onion Soup

Assorted Squash Soup (Kolokythosoupa)

Article by Chris Conner,

INNOVATIVE RESTAURANT CONCEPTS: MAKING YOUR MARK AMIDST FRANCHISE COMPETITION

As someone who has spent years helping entrepreneurs launch their franchise businesses, I can tell you one thing for sure—differentiation is key. If you're not thinking about how to make your restaurant concept stand out, you're already behind. In today’s world, every market feels noisier and more competitive than ever. From a franchise standpoint, this rings especially true. Your potential franchisees are making big investments—sometimes upwards of a million dollars—so your concept has to offer something distinct. You need to give them not just one reason to choose you over your competition but several. The challenge is real, and the stakes are high.

At Franchise Marketing Systems (FMS), we work with entrepreneurs every day who are navigating this chal-

“Your branding needs to resonate emotionally with your audience—be it through nostalgia, culture, or innovation. People connect with stories, so tell one with your brand.”

lenge. They come to us with amazing ideas and passion, but they need help in structuring their business to be scalable and franchise-ready. That’s where differentiation comes into play. In the restaurant space, particularly, standing out can be the difference between success and stagnation. So, how do you do it?

In the last few years, I've seen a lot of exciting innovation in the restaurant franchise space, particularly with ethnic brands. These concepts bring authentic cultural experiences and unique food offerings that captivate both consum-

ers and potential franchisees. A great example is Tribos Peri Peri, a franchise we recently helped launch. Their focus is on peri peri dishes—traditional flavors with a modern twist—that offer something fresh and distinct in the fast-casual dining landscape. The brand is clean, polished, and simple to operate, which makes it ideal for scaling.

Another exciting concept is Fifties Grill and Diner, a throwback to the classic American diner experience. The retro nostalgia is its main differentiator. While most of today’s fast-food and fast-casual spots look modern, this concept taps into something familiar but almost forgotten, making it stand out in a sea of contemporary competition.

Both Tribos Peri Peri and Fifties Grill prove that a clear, unique brand identity can create buzz and ultimately, drive growth.

So what makes a restaurant concept unique and, more importantly, attractive to franchisees?

First, it’s the brand identity. This goes beyond just a good logo or website, though those are essential. Your branding needs to resonate emotionally with your audi-

Chris Conner, a franchise consultant since 2001, founded Franchise Marketing Systems (FMS) in 2009 to support franchisors' growth. FMS has developed and expanded over 400 franchise brands globally, including brands like Jimmy John’s and Smash Burger, providing strategic planning, operations development, and marketing solutions to transition businesses into scalable franchise systems.

ence—be it through nostalgia, culture, or innovation. People connect with stories, so tell one with your brand.

The second key is operational simplicity. I often tell our clients, “Don’t overcomplicate things.” A restaurant franchise needs to be easy to replicate without losing quality. Tribos Peri Peri, for instance, has a straightforward menu and operational setup that makes it easier for new franchisees to learn and run efficiently.

Third, consider menu innovation. Yes, your main offering should be unique, but don't overlook the need for flexibility. Franchisees will want to know they can adapt to local preferences and trends without losing the core identity of the concept. Flexibility in the right areas can turn a unique concept into a longlasting franchise.

One thing I cannot stress enough is the importance of market research. Too often, entrepreneurs jump headfirst into

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STOP PAYING FEES AND START GROWING:

HOW SKYTAB'S POS SAVES THOUSANDS WHILE POWERING SMARTER OPERATIONS

If your current POS system is eating into your profits and slowing down operations, you’re not alone. Many restaurant owners feel stuck with outdated technology and fees that drain their margins. But what if you could cut those costs to zero, streamline your operations, and boost profitability—all at once? That’s where SkyTab comes in. SkyTab isn’t just another POS—it’s a complete solution designed to save you thousands while powering smarter, more efficient restaurant operations. With SkyTab, restaurant owners are discovering a better way to run their business. It offers zero processing fees, advanced reporting tools, offline payment capabilities, built-in loyalty programs, and a $5,000 incentive to make switching a no-brainer. If you’re tired of outdated tech that costs more than it’s worth, it’s time to rethink your POS system. Let SkyTab transform the way you

do business—helping you keep more revenue and operate smarter

Cut Costs and Maximize Margins

For years, restaurants have accepted the fact that every card swipe comes with fees that chip away at their profits. But with SkyTab’s zero-cost processing model, you can eliminate those fees entirely. Imagine what keeping 100% of every transaction could do for your bottom line—it’s like giving your business an instant raise.

• Say Goodbye to Hidden Fees: Legacy POS systems often surprise restaurant owners with unpredictable processing fees. With SkyTab, there are no surprises—no fees, no headaches.

• A Flat Monthly Rate You Can Rely On: SkyTab keeps things simple with a predictable monthly flat rate. This transparency helps you forecast costs accurately and avoid those annoying surpris-

es that come with other systems.

• Stop the Bleeding on Margins: Traditional credit card fees can take up to 3-4% of every sale. Over time, this adds up to thousands lost in revenue. SkyTab helps you keep more of what you earn

$5,000 Incentive—Your Cash Flow Boost

Switching POS systems can seem daunting, but SkyTab makes the transition not only easy but rewarding. With our $5,000 incentive for restaurants that switch before the deadline, you get an instant cash injection to put back into your business. Use it to upgrade your space, expand your marketing, or cover any unexpected costs—it’s your money, and you get it just for making the smarter choice.

Think about it: while other systems charge you fees, SkyTab pays you. What would you do with an extra $5,000 right

now? Whether it’s investing in new kitchen equipment, redesigning your menu, or giving your team well-deserved bonuses, SkyTab helps you hit the ground running with immediate savings and extra cash in hand.

Smarter Technology for Restaurants That Want to Grow

A POS system should be more than just a tool to swipe cards—it should be the heart of your operations, helping you run smarter, serve better, and grow faster. SkyTab offers advanced features that solve the operational challenges restaurant owners face every day.

• Never Miss a Sale with Offline Payment Mode: How often have you lost sales due to power outages or internet disruptions? With SkyTab’s offline payment mode, you can continue process-

continued on page 115

KVENT AND PARKER HANNIFIN HOST INSIGHTFUL MANHATTAN EVENT FEATURING INDUSTRY LEADERS ON NEW AIR QUALITY REGS RESHAPING KITCHEN DESIGN

At an event held at the Harmonie Club last month, KVent, in partnership with Parker, presented practical strategies for restaurants and design consultants facing NYC’s updated air quality and emissions codes. During the seminar, Rich Hayes, CEO of KVent, and David Hayes, President of KVent, shared insights into the latest ventilation technologies and operational adjustments needed to comply with the new standards. “We’re committed to helping the restaurant sector meet the evolving air quality regulations that protect public health and reduce emissions,” Rich Hayes emphasized.

The Hayes duo highlighted how the increased focus on emissions and air quality has spurred demand for technologies that tackle the unique pollutants produced by commercial cooking operations. “Restaurants using solid fuel cooking methods, for instance, face particularly rigorous requirements, as they must reduce emissions by 75% to pass start-up approval. But our solutions can go even further, achieving reductions close to 99%,” David Hayes explained. This capability has made SmogHog®’s equipment a critical asset for New York City restaurants, allowing them to avoid hefty fines and stay in good standing with both regulators and neighbors. The event underscored the role that Parker plays in bringing advanced filtration and emissions control technology to the market. “Our partnership with Parker has allowed us to introduce some of the most advanced air qual-

ity solutions in the industry,” said Rich Hayes. He explained that Parker’s filtration systems, originally developed to capture smoke in other industrial applications, were adapted for foodservice over 30 years ago and provide an effective solution for filtering out particles from kitchen emissions. “This adapt-

ability makes it possible to filter out pollutants like smoke, grease, and odors that are especially challenging in urban areas where restaurants are close to residential neighborhoods.”

Rich and David Hayes outlined several strategies designed to help restaurants and designers tackle the

dual challenge of compliance and operational efficiency:

1. Advanced Filtration Systems: At the seminar, the Hayes duo emphasized the importance of high-efficiency

continued on page 66

Local dealers including the Sam Tell Company sent a large contingent to the Midtown education event

(L to R) Jeffrey Kaufman and Franco Ravenati of Scientific Mechanical joined KVent’s Rich and David Hayes

(L to R) Ventex’s Keith Kwiecinski and Joe Petrone of Parker

Rich Hayes opened the program with an update of the latest NYC fire code issues

(L to R) A large contingent of local consultants were on hand including Maria Pinheiro and Emre Evren of Jacobs Doland Beer who visited with Parker’s Kyle Bowen

filters that capture grease, smoke, and particulate matter directly from the cooking source. “Capturing emissions as close to the source as possible is key,” Rich Hayes noted. “A combination of mechanical and electrostatic filters, such as those in our SmogHog® system, are very effective at this.” He explained that these systems significantly reduce the amount of particulate and odor emissions released outside the kitchen, minimizing the impact on the surrounding environment.

2. Regular Maintenance and Monitoring: The Hayes duo recommended that all kitchen ventilation systems be regularly maintained and monitored to remain effective and compliant. “Routine maintenance is essential,” said David Hayes. “Without it, even the best systems can become inefficient and fail to meet emission standards.” KVent offers maintenance packages designed to ensure that ventilation systems stay in peak condition, with features such as easy-toreplace filters and automated monitoring to alert operators when servicing is needed.

3. Training for Compliance: Rich Hayes stressed the importance of training staff to understand and maintain air quality standards. “Many restaurant owners don’t realize that a well-trained staff is critical for keeping systems compliant,” he explained. “Training should cover everything from identifying potential issues early to following proper system operation protocols.” Properly educated staff can help reduce the frequency of issues and minimize unexpected costs, helping restaurants maintain both compliance and customer satisfaction.

4. Customized Solutions for Complex Layouts: New York City’s unique and often complex building layouts add an extra layer of difficulty to ventilation compliance, as many restaurants are in historic or mixed-use buildings with specific design limitations. “We often work with consultants and architects to design systems that can adapt to tight or oddly shaped kitchen spaces,” David Hayes noted. KVent’s team provides custom designs that accommodate

specific building constraints without compromising on air quality standards, a service that many attendees at the seminar expressed interest in.

One of the notable success stories highlighted during the event was the case study of Dos Toros, a New York City-based restaurant that specializes in grilling and frying, both of which produce high levels of emissions. “By implementing KVent’s SmogHog system, Dos Toros achieved compliance with NYC’s stringent regulations and improved the quality of life for neighboring residents,” said David Hayes. “It’s a perfect example of how these systems work in practice, capturing up to 99% of particulate emissions from the kitchen.”

Another area of focus was solid fuel cooking, such as wood and charcoal, which has become increasingly popular but requires extra emission control measures due to the high level of smoke and particulates it generates. “Solid fuel cooking presents a

unique challenge,” Rich Hayes explained. “We’re proud to say that our systems meet and exceed the regulatory standards for this kind of cooking, which is critical for many NYC-based restaurants.”

As air quality regulations continue to evolve, KVent remains committed to helping the foodservice industry navigate these changes. “Parker is constantly innovating to ensure that we’re providing solutions that not only meet current regulations but also anticipate future standards,” Rich Hayes remarked. He highlighted that both KVent and Parker’s teams are working closely with regulatory bodies to stay ahead of the curve, ensuring their solutions remain effective even as codes become more stringent.

For restaurant operators, foodservice distributors, or design consultants seeking more information on KVent’s portfolio of solutions, including SmogHog and other advanced filtration systems, KVent offers consultations to assess individual compliance needs. “Our team

is here to guide businesses through the technical details of ventilation compliance,” Rich Hayes concluded.

Interested parties can reach out through KVent’s website (kvent.com) to schedule a consultation or learn more about their services tailored to New York City’s latest air quality codes

For more information, scan below:

Aupu Kahn of Ventrop

Michelle Greenberg of Sani Systems

(L to R) Anthony Catalano of Scientific Corp and Parker’s Mike Smith

(L to R) KVent’s David Hayes and Kyle Bowen of Parker

(L to R) The CES duo of Amanda Thompson and Laura Zaccardi

(L to R) Joe Petrone of Parker and Dave Schwenko of Fireprooofing Corp.

NEW YORK, NY

The restaurant industry faces unprecedented challenges with increasing minimum wage demands and a shrinking labor pool, pushing technology to the forefront as operators seek ways to redefine hospitality and streamline operations. For many restaurant owners, higher labor costs and labor shortages have created a need to reassess traditional staffing models while maintaining food quality and customer experience. This industry-wide pivot toward automation and robotics is seen as a way to meet these demands, and Total Food Service (TFS) is spotlighting concepts that integrate these innovations to transform dining.

One standout example is Kernel, the latest endeavor by Chipotle founder Steve Ells, designed to harness technology for efficient, high-quality service while minimizing labor reliance. Kernel

The Founder: Steve Ells, President, KERNEL, New York, NY

The Operator: Tom Cortese, CEO, KERNEL, New York, NY

The Equipment & Supply Dealer: Eugene Beniaminson, Lead Equipment Specialist, and Tess Denton Rex, Senior Account Executive for Strategic Accounts, Singer Equipment, Paterson, NJ

is a vegetarian fast-casual restaurant in New York City that plans to operate primarily with robotics, setting a new standard in fast food. Each Kernel location, which will be around 1,000 square feet, is expected to require only three employees, significantly reducing labor compared to typical fast-casual establishments, which often need at least 10-12 staff members to run smoothly. Through robotics, Kernel can provide consistent food preparation, increase kitchen efficiency, and ensure food safety with minimal human involvement.

By automating various kitchen tasks like ingredient assembly and cooking, Kernel aims to offer diners quick, affordable meals while enabling the company to pay competitive wages and benefits to the few human employees on staff. For Ells, who successfully grew Chipotle into a fast-casual giant, Kernel represents a vision where automation and sustainability meet. TFS recognizes that this balance of fewer employees and technology-driven kitchens represents a shift that could define the future of restaurant operations in the face of labor-related

pressures.

With consumers’ expectations for convenience, consistency, and quick service, the integration of robotics not only addresses labor shortages but also enhances operational efficiency, which has become a competitive edge in the fast-casual market. While technology cannot replace the warmth of human interaction entirely, it allows restaurants to allocate labor more strategically, focusing on customer service touchpoints and quality control. Additionally, automated systems reduce human error, ensuring that food safety standards are more easily maintained.

Automation is also reshaping the dining experience. Restaurants like Kernel offer food pick-up through high-tech cubbies and text notifications, reducing in-person contact and catering to din-

continued on page 72

At Kernel, they had a wild idea: to make healthy food more accessible and delicious. Imagine Michelin star chefs teaming up with tech wizards and kitchen robots to create mouthwatering meals. (Photo Credit: Katelyn Perry)

ers who prioritize efficiency over interaction. The concept reflects a broader trend in hospitality that responds to both economic constraints and shifting consumer behaviors. By reducing labor needs and streamlining the customer journey, restaurants embracing technology can address industry challenges while delivering the fast, affordable, and quality-driven experience diners crave. TFS believes that these automation-driven models, while currently novel, could pave the way for sustainable restaurant operations in a rapidly evolving labor market.

Tom Cortese’s Approach

Good afternoon and thank you for the opportunity to share my journey with Kernel. It all started when I was at a juncture in my life where I was ready to explore a new adventure after spending more than a decade with Peloton. For those who aren’t familiar with my background, I was one of the co-founders of Peloton, a brand that became synonymous with interactive fitness. We launched Peloton on January 3, 2012, and from that moment on, I dedicated myself to building that brand and business from the ground up. It wasn’t just about fitness; it was about reimagining the connection between exercise and lifestyle, especially during challenging periods like the COVID pandemic.

After a long and fulfilling tenure, I was eager for a new direction, hoping to take a well-deserved break. Little did I know that a casual meeting with Steve Ells, the founder of Chipotle, would drastically alter those plans. What was initially supposed to be a brief consultation quickly turned into something more profound. I found myself enthralled with Steve’s new concept, and the more we spoke about the vision for Kernel, the more I knew I had to be involved. It’s been about 90 days now, and here I am, diving in headfirst, excited and enthusiastic to contribute to the growth of this new brand.

Kernel is, at its heart, Steve Ells’ brainchild, and I have the honor of being the foster parent, helping to build it alongside Steve. To understand Kernel’s place today, one must appreciate its roots in the experiences and insights Steve gathered from running Chipotle for over thirty years. Steve’s journey began back in

1993 when he was 27, armed with a passion for cooking and a desire to do things differently in the food industry. He saw the burgeoning popularity of burritos and tacos, and his belief was simple—he could do it better. He wanted to take an everyday, beloved food item and elevate it using better ingredients and more thoughtful preparation. This led to the foundation of Chipotle and the creation of a product that resonated with customers across the nation.

Yet, even after Chipotle became a household name, Steve still saw opportunities for innovation in the food space. In his years leading Chipotle, he realized that there were uncharted avenues in hospitality that had the potential to redefine how we interact with our meals. So, when it came to Kernel, Steve sought to blend his passion for culinary excellence with modern advancements, particularly in terms of operational efficiency and automation.

When I joined Kernel, one of the key questions was how we could redefine hospitality. The notion of hospitality for years has involved employees at a restaurant providing personal, face-to-face service, and this is something that we wanted to build upon, not replace. Steve and I both believe that there are certain elements of hospitality that are timeless. Human beings appreciate the warmth and connection that comes from genuine, attentive service, and it was crucial for us that Kernel never lose that.

However, we also recognized that there was room to rethink the operational model. Restaurants have long been constrained by laborious back-end processes that are often tedious for staff. These processes, while necessary, are less rewarding and make it harder for employees to focus on what really matters—the customer experience. At Kernel, we decided to leverage automation for these tasks, not to eliminate jobs, but to enhance them.

By automating some of the backof-house tasks—things like ingredient preparation, portion control, and certain cooking methods—we could bring more team members to the front-of-house. This allowed us to shift human roles to the parts of the restaurant experience that actually required a personal touch. Imagine walking into Kernel and being

greeted warmly by someone who has the time to walk you through the menu, make suggestions, and ensure your experience is memorable. We believe in enhancing customer interactions by reducing the time our employees spend on tasks that are better suited for machines.

The introduction of automation was a pivotal part of Kernel’s strategy. It was never about replacing people but about elevating the entire operation. Automation gave us consistency, precision, and quality control that is often challenging to maintain in a traditional kitchen environment. By automating parts of the process—like chopping, mixing, and dispensing—we could ensure that every dish served met our high standards of quality every single time.

But there’s an important balance here: Kernel has always been a restaurant first, and our focus was to cook, prepare, and serve food that people love. Automation came second. It was about enhancing our processes, not defining them. We took the approach of focusing on the menu first and then figuring out where technology could best support our goals. This wasn’t a case of forcing technology into the restaurant; rather, we let the food dictate the technology we needed.

Steve’s philosophy was clear from the start: we needed to put food quality and taste at the forefront. This was evident in the culture we built around the kitchen. Steve, being a classically trained chef, brought in other exceptional chefs like Chef Andrew and Chef Neil, both of whom came from prestigious culinary

backgrounds. Together, they created a culture that was dedicated to creating food that was delicious, accessible, and prepared in the most efficient manner possible.

At Kernel, our focus is on simplicity and efficiency. The menu, just like the name, gets back to the basics—plants, ideas, the essence of good food. We’re not interested in overwhelming our customers with endless choices. Instead, we’ve honed in on just ten items: meatless chicken sandwiches, plant-based burgers, vibrant salads, and fresh vegetables. We’ve designed a model that’s all about minimizing waste and maximizing quality. Skilled cooks at our central kitchen handle the preparation of all the ingredients, ensuring consistency and care in every dish. From there, the ingredients are delivered in insulated totes by bicycle to our small satellite locations. It’s a lean operation—each of our restaurants runs with only three employees and a robot, seamlessly working together to cook and assemble orders on-site This approach not only keeps costs down but allows us to deliver genuinely delicious, plant-based meals in a sustainable and efficient way. Kernel is all about quality, simplicity, and a better experience for both our customers and the planet.

I remember one day, early on, observing the interaction between our chefs and the engineering team. The engineers were testing sensor technology that would allow us to dispense

continued on page 130-131

ELECTION DAY EMPLOYER’S HANDBOOK:

LEGAL OBLIGATIONS EMPLOYERS SHOULD BE AWARE OF IN ANTICIPATION OF THE 2024 PRESIDENTIAL ELECTION

With election day fast approaching, it is essential that employers are aware of their legal obligations, and that they are prepared to address the many workplace issues that frequently arise in the leadup to elections.

Employee Time Off for Voting

Although federal law does not require employers to give employees time off to vote, most states do provide some form of voting leave. These state laws vary significantly by state, with some states requiring that time off be paid, while others requiring only that employers allow employees to use accrued personal leave. Additionally, several states require advance notice or proof of voting.

For example, in New York, employees are allowed to take up to two hours of time off to vote if the employee does not have a four-hour window to vote outside of work hours. New York employers must also post a notice advising employees of their voting leave rights no less than ten days before the election.

Similarly, in California, employers must grant employees up to two hours of paid time off to vote if they don’t have enough time outside work hours. Like New York employers, California Employers must also post a notice to employees advising them of their rights at least ten days before the election.

As mentioned earlier, most states – 31 of 50 – impose similar voting leave requirements on employers. It is crucial that employers are aware of and com-

ply with the applicable voting leave and notice laws. Otherwise, they face stiff penalties including, in some states, criminal penalties.

Other employment-related issues often arise naturally during election cycles. Employers should be prepared to address such issues.

Political Speech in the Workplace

Political discourse can often become quite intense, particularly in an election as contentious and divisive as the upcoming presidential election. As we all have likely experienced, this political discourse frequently makes its way into the workplace, and employers can be faced with difficult situations where they may want to limit political speech

at work, or even discipline employees for voicing certain opinions.

Generally speaking, private employers have broad discretion to govern political expression (e.g. banning employees from wearing political insignia) and political speech (e.g. banning employees from voicing their opinions about crime policy) in the workplace. That discretion, however, is not limitless and is curtailed by both federal and state laws. For example, depending on the content of the speech, the federal National Labor Relations Act or Title VII may prohibit employers from limiting employees from voicing their opinions. In addition, many states provide employees with additional rights that protect certain political speech in the workplace. For a more in-depth discus-

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.

sion about political speech in the workplace, we encourage you to read our prior article, Can You Fire an Employee For Their Political Speech?

Off-Duty Political Speech and Activities

Employers do not have such broad discretion, however, when dealing with political speech and activities outside of the workplace. While federal laws do not explicitly touch on this subject, many states have laws that prohibit employers from discriminating against or disciplining employees for engaging in lawful off-duty political activities and speech. For example, in New York, state law prohibits employers from discriminating against employees for campaigning for a certain candidate or participating in fund-raising activities for a candidate, political party, or political advocacy group.

Political Posts on Social Media

With much of the political discourse occurring on social media, employers

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ELM STREET DINER’S EXPANSION LEVERAGES

SOCIAL MEDIA AND CREATIVE COMFORT FOODS TO DEFY INDUSTRY CHALLENGES

Rising labor costs and inflation in the restaurant industry have made profitability more challenging than ever, pushing many foodservice businesses to rethink their approach their menu offerings. The recent expansion of Elm Street Diner, the beloved social media sensation from Stamford, CT, reflects this need for innovation—and signals how creatively crafted comfort foods can turn challenges into opportunity. The diner’s second location in Norwalk brings more than a beloved local name to the area; it introduces a concept where Instagramworthy dishes drive brand loyalty and profitability, even in a challenging eco-

nomic landscape.

Elm Street Diner’s co-owner, John Moshos, has always been passionate about pushing the boundaries of classic comfort foods. His inventive takes on diner classics have made the restaurant a hit online, especially on Instagram and TikTok, where playful images of Nutellacovered French toast and towering milkshakes have captivated an audience of hundreds of thousands. Elm Street’s distinct approach is grounded in the idea that unique, visually exciting foods not only create memorable dining experiences but also serve as powerful, shareable content. “In the restaurant world today, it’s no longer just about what’s on

“This setup supports the diner’s signature style of service, providing all the ingredients and tools they need right at their fingertips.” — Tommy Capobianco

the plate,” Moshos explained. “It’s about the total experience, and social media amplifies that in a way we couldn’t have imagined a decade ago.”

Elm Street Diner’s expansion journey began with conversations between Moshos and his Stamford neighbors, the founders of Colony Grill, a popular Connecticut pizza chain. As Colony Grill prepared to bring their pizza concept

to Norwalk’s Waypointe development, they encouraged Moshos to consider the area’s potential as a bustling, up-andcoming locale. Inspired by their insights, Moshos saw Norwalk’s Waypointe complex as an ideal setting for Elm Street’s next chapter, especially with its vibrant mix of residential, retail, and dining establishments.

“We loved the idea of bringing Elm Street to Norwalk and designing a place that’s not just another diner, but a destination that reflects our fun, indulgent brand,” Moshos said. In addition to expanding its customer base geographically, the new location in Norwalk allows Elm Street to continue cultivating an engaged audience on social media while appealing to local residents who crave a dining experience that’s both indulgent and family-friendly.

The Norwalk location is more than just an extension of Elm Street’s menu— it’s a carefully crafted space designed to embody the diner’s lively spirit. For this undertaking, Moshos enlisted the help of his long-time friend and designer Tommy Capobianco, whose extensive experience with restaurant design made him the ideal collaborator. Capobianco’s firm, HAFSCO, designed both the customer-facing dining area and the bustling back-of-house kitchen with a focus on creating seamless workflow and visual appeal.

“Working with Tommy was a natural continued on page 78

Moshos and HAFSCO teamed up to design a signature hot line in the kitchen featuring the ever efficient Garland oven

Waffles take centerstage on the Elm Street/Norwalk menu

Tommy Capobianco and HAFSCO have once again broken new ground with the design of dry storage space above an Amerikooler walk in at Elm Street Diner

HAFSCO created a design at Elm Street Diner that maximizes kitchen flow

HAFSCO teamed with co-owner John Moshos to design a dining area that enhances the Elm Street experience

choice,” Moshos said. “He’s got a unique vision for blending function with fun. He understood exactly how to make the space feel both vibrant and comfortable, where guests could immerse themselves in a memorable experience.” Capobianco’s approach was to create a functional yet interactive space that aligns with Elm Street’s visual brand. “We wanted to create flow and ease around the cooking line, allowing the culinary team to work at their best while keeping the busier staff clear of prep areas,” Capobianco explained. This efficiency-focused layout ensures smoother operations during peak hours—a crucial consideration in a high-demand environment where speed and consistency are essential.

Beyond flow and efficiency, Capobianco also designed a dedicated milkshake and pantry area specifically for creating the diner’s visually striking drinks and desserts. This area was designed to enhance what Capobianco refers to as “theater dining,” allowing guests to watch as their decadent shakes are assembled in real-time, complete with towering layers of candy, ice cream, and pastries. A key element in the kitchen design is an Amerikooler walk-in box and a supplemental dry storage unit directly above, which optimizes space in the compact kitchen area. “This setup supports the diner’s signature style of service, providing all the ingredients and tools they need right at their fingertips,” Capobianco noted.

While many restaurants rely on social media primarily for advertising, Elm Street Diner leverages it as a direct extension of the brand. By sharing captivating photos and videos of their most extravagant creations—like the churro and peanut butter French toast or a milkshake topped with an entire slice of red velvet cake—Moshos has created a feedback loop that drives both engagement online and foot traffic in-store. Elm Street’s social media accounts frequently showcase new, limited-time items that encourage followers to visit the restaurant and share their own experiences.

“Social media isn’t just an add-on for us; it’s a central part of our business,” Moshos said. “It allows us to reach people who may not have even known about us, and once they see our food, they want to come try it for themselves.”

His team meticulously photographs and styles dishes to appeal to the Instagram generation, and Moshos regularly experiments with new creations designed for maximum visual impact.

The new Norwalk venue allows Elm Street to offer features that weren’t feasible at their original Stamford location, such as a full bar and additional seating both indoors and outdoors. The expanded kitchen space also offers greater flexibility in creating high-volume menu items while maintaining quality and consistency. One new offering exclusive

to Norwalk is the “brunch party board,” a shareable platter with silver dollar pancakes, churro French toast bites, and an array of toppings, designed to bring families and friends together around.

As Elm Street Diner opens its doors in Norwalk, it embodies a successful adaptation to a modern restaurant landscape, where the fusion of unique dining experiences with a strong social media presence can counterbalance economic pressures like rising wages and food costs. By embracing a culture of creativity, community, and visual ap-

peal, Moshos’s venture offers a promising roadmap for profitability in a challenging industry—demonstrating how a commitment to vision and innovation can turn a beloved local diner into a sought-after destination.

The Norwalk Elm Street Diner promises to bring both a new dining option to the area and a testament to the power of good food shared, both in person and across digital screens. As Moshos puts it, “We’re not just serving food. We’re creating an experience that people remember—and, hopefully, want to share.”

BALDOR SPECIALTY FOODS’ URBAN ROOTS UNVEILS NEW PRODUCT LINES AND BOLD REBRAND

URBAN ROOTS DEBUTS NEW FRESH FRUIT AND SALSA PRODUCT LINES WITH GLOBALLY INSPIRED FLAVORS AT IFPA’S THE GLOBAL PRODUCE & FLORAL SHOW

Baldor Specialty Foods, importer and distributor of fresh produce and specialty foods in the Northeast and Mid-Atlantic regions, today announced the expansion of two new products under its Urban Roots brand –Fruit+ and Cantina-Style Salsa - along with a complete rebrand across all of its existing products. The rebrand and new products will debut at the IFPA Global Produce & Floral Show from Oct. 17-19, and officially launch in grocery stores nationwide in early 2025.

Founded by a team passionate about produce and committed to making fresh, healthy eating easy, Urban Roots continues to push boundaries of the fresh food industry. This month, Urban Roots will debut a brand refresh across positioning, packaging and product lines to reflect changing behaviors and desires of consumers. The new Urban Roots is dedicated to delivering plant-forward products with bold, globally inspired flavors. The rebrand comes with two exciting line expansions: the launch of Fruit+ (“Fruit Plus”), Baldor’s first Urban Roots fruit line, and Cantina-Style Salsa, both inspired by global flavors and designed for on-the-go consumers seeking healthy, adventurous snacks.

saved time for busy home cooks,” said Benjamin Walker, Chief Revenue Officer. “This new collection and our new branding reflects the fact that the needs of both those audiences have changed, and we want to continue to offer them healthy, high-quality, produce-driven choices that meet them where they are.”

Fruit+ will include eight-ounce packages of freshly cut fruit paired with sauces and spices inspired by international flavors including:

• Basil Mint Melon - A combination of honeydew melon and a basil mint sauce guided from Mediterranean flavors

• Chili Lime Mango - Mango chunks paired with chili and lime, influenced by the classic Mexican street food snack

• Cardamom Agave Mango - Mango chunks paired a cardamom agave sauce with a Middle Eastern twist

“When we launched Urban Roots in the mid 2000’s, we did so because we saw a need from our retail customers and a demand from home consumers for high-quality value-added products that

• Chia Chai Tropical Medley - Mango and pineapple chunks paired with warm chai spices and crunchy chia seeds, offering an ode to Indian flavors

• Lemongrass Lime Pineapple - Pineapple chunks with fragrant lemongrass syrup, a Thai-inspired tropical taste

Cantina-Style Salsa will build upon Baldor’s current popular chunky homestyle salsa, offering customers a smooth consistency and fresh ‘taco bar’ style salsa with a 45+ day shelf life enabling the product to be shipped outside of the East Coast region. Flavor profiles will feature Salsa Fresca (mild), Salsa Roja (smokey and bright), Salsa Habanero (spicy) and

Salsa Verde (vibrant and zesty).

“With an emphasis on adventure, the team knew we needed a new logo and packaging that conveyed the improved flavor journey and would be as visually compelling as some of the hottest CPG products out there,” says Jasmin Guleria, Director of Brand Marketing. “We also wanted to extend the line to be more daring and creative, to deliver adventure for our end consumer. Building on our existing fresh Homestyle salsa line, which is known for its authentic flavors, we’re adding Cantina salsas with more shelf life, and Fruit+, which is a true first-to-market product and our first Urban Roots fruit line.”

As consumers seek more diverse, globally inspired and exciting taste experiences, Baldor’s new Fruit+ and Cantina-Style Salsa lines reflect the company’s commitments to innovation and leading the fresh food industry with high-quality ingredients at the core. Baldor is pushing the boundaries of what fresh produce means to their customers, showcasing their dedication to staying ahead of trends by making it easy for consumers to explore new flavors in their everyday snacks. The company is planning further innovative line extensions in 2025.

For retailers interested in learning more about Baldor’s Urban Roots rebranding or new product lines, please reach out to retail@baldorfood.com or visit baldorfood.com.

APHRODISE ARE BRINGING A NOBLE GREEK HERITAGE TO MODERN LUXURY

As the world of wine continues to expand beyond familiar boundaries, discerning sommeliers and restaurateurs are constantly seeking that perfect addition to make their wine list stand out. In a market dominated by established French champagnes and Italian Proseccos, a sparkling newcomer is beginning to capture attention: Aphrodise, a sparkling rosé crafted from the noble Xinomavro grape of Northern Greece. This wine is more than a beverage—it’s a taste of carefree luxury and a celebration of Greece’s winemaking heritage, promising to redefine how sparkling wines are enjoyed.

Aphrodise is produced using the indigenous Xinomavro grape, sourced exclusively from family vineyards located in the most elevated and northern regions of Greece. Frank Schilling, CEO of Aphrodise, described the in-

ception of Aphrodise as “an accidental discovery that turned into a passion project.” He said, “I was astonished by how good the Xinomavro grape could be when used in a sparkling wine—its fruity flavors were vibrant, and it didn’t leave that heavy feeling many people experience after champagne.”

The grapes of Aphrodise are more than just ancient—they’re part of a storied winemaking culture that predates many of today’s most popular wine regions. The careful cultivation in Northwestern Greece ensures that Aphrodise retains a distinctive character: crisp, fruity, and effortlessly luxurious, suited for everything from sunshine-filled garden parties to intimate evenings.

For sommeliers and wine buyers, Aphrodise offers something few other sparkling wines can: versatility. Its naturally low acidity and distinctive effervescence make it an ideal pairing

“I was astonished by how good the Xinomavro grape could be when used in a sparkling wine— its fruity flavors were vibrant, and it didn’t leave that heavy feeling many people experience after champagne.” — Frank Schilling

for a variety of dishes. Schilling noted, “We found that the low acidity allowed Aphrodise to complement delicate dishes without overwhelming them. It works beautifully with fresh seafood, summer salads, and even alongside richer fare like duck or lamb.”

This versatility gives Aphrodise the ability to fit in well with different sections of an existing wine list. Whether as a pre-dinner aperitif, a refreshing pairing for lighter mains, or even a celebratory toast, its adaptability means it can be used to fill multiple roles. In a world where consumers are increasingly curious about unique and underexplored wine regions, Aphrodise offers a distinctive story that will pique interest and elevate the dining experience.

Frank Schilling emphasized the critical role that sommeliers play in the story of Aphrodise. “Sommeliers are our biggest advocates—they are the brand ambassadors,” he said. “They love to share new finds with diners, especially something that brings a unique twist, like Aphrodise does with Greek heritage and the Xinomavro grape.” Aphrodise has already found a devoted following among sommeliers across boutique hotels, high-end restaurants, and exclusive wine bars.

Sommeliers appreciate the fact that Aphrodise’s character lies somewhere between a traditional sparkling wine and something wholly unique. The fine effervescence—achieved using the

Charmat method—produces a softer, long-lasting bubble, which Schilling characterized as “quaffable,” explaining, “Aphrodise is the kind of sparkling wine that invites a second glass, and that’s something diners appreciate when they’re enjoying a lengthy meal.” For Schilling, Aphrodise isn’t about competing with the French or Italian stalwarts; it’s about crafting something in a category of its own. “I like to think of Aphrodise like Toblerone,” he said. “It’s certainly chocolate, but it’s also its own distinct category—a little bit different, something special.” The ethos behind Aphrodise is to deliver a sense of luxury without pretension, to embrace the joy of celebration, and to create a memorable experience for anyone who tastes it.

Aphrodise stands out because it manages to evoke the height of elegance while being rooted in a sense of authenticity and conviviality. Its refreshing taste, balanced with natural fruity undertones, makes it an easy sell for a sommelier who wants to surprise guests with something off the beaten path, yet familiar enough to appeal to a range of palates.

Looking ahead, Aphrodise is poised for significant expansion. In the words of Frank Schilling, “Our goal is simple: we want to be where beautiful people are having beautiful times.” Aphrodise is targeting luxury markets, from the

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One of Aphrodise’s sparkling wines, as enjoyed by CEO Frank Schilling

MEDIA CORNER

With Joyce Appelman

WE’RE WATCHING:

Blue Ribbon Baking Championship

Blue ribbon-winning bakers from state fairs across the US face off for the first time in an epic baking showdown to win top honors and $100,000. you’ll still see a hyper-ambitious contestant or two shed a few tears, but the show’s flexible rule system allows contestants to help each other out, rather than stand idly by as their new friend has a bread-fueled breakdown. Later on, that same rule system enables the judges to play with tropes from other Netflix cooking shows. The show stars Jason Biggs, Sandra Lee and Bryan Ford.

WHAT WE’RE READING:

Diventare Grandi means “becoming Grandi,” and this book is by parts memoir, gastronomic reflection, and showcase for a young Italian chef who has earned his first Michelin star for Matteo Grandi in Basilica, located in Vicenza, in the Vento region.

Though there are photographs and descriptions of many dishes which Grandi has developed, there are no recipes, so it’s up to the reader to put the ideas into practice.

Antica Osteria del Mirasole by Franco Cimini

Northwest of Bologna in Emilia Romagna is the small city San Giovanni in Persiceto, where Franco Cimini’s Osteria del Mirasole emphasizes traditional ingredients and artisanship.

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

Grandi by

Matteo Grandi

Grandi is more willing than some Italian chefs to experiment with new ingredients and new ways of using familiar ones. To a dish of hare tortelli made with chestnut flour, he adds a slice of foie gras terrine that melts over the pasta, and tops that with crushed frozen raspberries. A dish of goose, prunes, and truffle is finished with wasabi “to open the nostrils by extending the taste into the retro nasal pathways, while cleaning the palate.” Paperback. Color photographs throughout. In English and Italian.

There are no recipes in this 256-page book, though there are photographs of plated dishes and notes from the chef on their inspiration and composition. For example, the description for a terrine of eggplant, tomato, basil, and olive mentions the restaurant’s garden and then says

The terrine comes from the idea of a summer parmigiana, with these veils of fried eggplants alternated to layers of raw tomatoes marinated in garlic and basil, with a basil and oli prest, a bit of gelatin to give firmness,

continued on page 122

Diventari

NYC HOSPITALITY ALLIANCE

ANNOUNCES 2024 AWARDS HONORING THE

ICONS OF THE CITY’S DYNAMIC

FOOD AND NIGHTLIFE SCENE

As we reflect on another year of working alongside the exceptional people that make up our city’s hospitality industry, I am filled with a profound sense of pride. The journey through this year’s New York City Hospitality Alliance Awards has been especially memorable, bringing to light the incredible stories of grit, creativity, and determination that characterize New York City’s restaurant, bar, and nightlife scenes. This event is more than just an awards ceremony—it’s a celebration of our city’s heartbeat, its resilience, and the extraordinary people who pour their energy into making NYC a global beacon for hospitality. Every year, we open nominations to recognize those who shape our industry from the ground up, all the way from kitchen staff and servers to venue owners and community heroes. Each nomination tells a story—a unique tale of dedication, vision, and love for hospitality that resonates with the diversity and passion of New York City itself. Our awards categories, from the “Heart of House Award” to the “Legacy Award,” reflect the multifaceted nature of our industry and the countless roles that contribute to the vibrant hospitality ecosystem. These awards also serve as a reminder that behind each meal, each experience, and each night out, there are tireless individuals dedicated to their craft and community.

At the New York City Hospitality Alliance, our work goes well beyond awards. We’re dedicated to advocating for the interests of our members—whether it’s fighting for fair policies, providing resources, or fostering community

“This event is more than just an awards ceremony—it’s a celebration of our city’s heartbeat, its resilience, and the extraordinary people who pour their energy into making NYC a global beacon for hospitality.”

among restaurants, bars, nightclubs, and vendors across the city. The stakes are high in this industry, and our goal is to make sure that no one has to face these challenges alone.

Over the past year, we’ve championed critical issues such as fair wages, affordable commercial rents, and sustainable business practices. The COVID-19 pandemic was a stark reminder of how crucial support networks are for small and large establishments alike, and it underscored the importance of our mission. We lobbied for outdoor dining, which became a lifeline for countless restaurants, and we advocated for relief funding to ensure venues could survive through a period of unprecedented challenges. As we look to the future, our work centers around creating an environment where these businesses can not only

survive but thrive.

Our advocacy extends to ensuring that policies at the local and state levels are shaped with the needs of the hospitality sector in mind. We work with legislators, city officials, and other stakeholders to promote reforms that prioritize sustainable business models, equitable treatment of workers, and resilience in the face of unforeseen challenges. Through regular town halls, educational seminars, and direct outreach, we stay in close contact with our members to hear their concerns and address them head-on.

At the core of the New York City Hospitality Alliance is a commitment to building a network of hospitality professionals who can rely on one another. Our events, like tour annual awards are not just opportunities to celebrate but to connect

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/

and learn. Our organization hosts regular training workshops, from food safety certifications to leadership training, aimed at providing our members with the skills they need to advance in their careers.

Our mission also includes building a community that fosters mentorship and knowledge sharing across generations. It’s inspiring to see industry veterans guide rising stars and emerging talent learning from seasoned experts. This dynamic interchange of ideas and expertise is what keeps our industry innovative, relevant, and constantly evolving. The NYC Hospitality Alliance’s mentorship programs are just one example of how we bridge the gap between experience and fresh perspectives, ensuring that our industry stays vibrant and ready to meet changing trends.

The Alliance also offers exclusive resources that empower members to operate more effectively. From access to data on market trends to legal support, our goal is to provide the tools necessary to navigate the challenges of the hospitality industry. These resources are designed to make the lives of our members easier and to support their professional development. I’m proud to say that our alliance has grown stronger over the years, with a diverse membership that includes everything from beloved neighborhood spots to internationally recognized establishments.

Our annual awards are a unique platform to celebrate not just excellence but also resilience and perseverance in our

continued on page 127

LP SERVES UP CHANGE AS DISTRIBUTOR REBRANDS TO MATCH CHANGING MENUS OF NYC CUSTOMER BASE

Labor shortages and rising food costs have created significant challenges for restaurant and foodservice operators across the country. As inflation drove up the price of core ingredients, maintaining profitability has become a more complex task than ever before. Operators are scrambling for solutions that don’t compromise the quality or creativity of their menus. Gone are the days when smaller portions or cheaper alternatives were

enough to balance the books—today’s restaurants need a fresh approach. This is where the role of distributors, and the expertise they offer, has evolved to become a critical factor in the success of restaurant operations.

The relationship between a foodservice operator and their distributor is no longer just about getting the right seafood, beef, or poultry delivered on time. It’s about a collaborative effort to put together the puzzle of profitability

“Our salespeople are former chefs and food writers who are passionate about serving their clients. They understand the challenges chefs face and are empowered to help them find solutions.” — Ian MacGregor

while maintaining innovation. Distributors who understand the needs of their clients and provide a wide range of support, from offering specialty ingredients to delivering menu ideas, have become indispensable partners in the competitive foodservice landscape.

For many operators, the key to a signature menu isn’t just the core proteins, but the oils, rubs, and other specialty ingredients that transform dishes into something truly memorable. “It’s not just about lobster anymore,” said Ian MacGregor, CEO of LP Seafood and Specialty. “We’ve evolved from a seafood distributor to offering gourmet specialty items that help chefs create standout menus.”

Restaurant operators today are more dependent than ever on their distributors—not just for their product selection but for their insights and guidance. With the challenges of labor shortages, distributors have stepped in to offer creative solutions that streamline kitchen processes. As chefs juggle limited staff, many rely on their distributor reps not only to deliver quality ingredients but also to act as consultants, helping them explore new trends, flavors, and techniques.

MacGregor, whose company LP Seafood and Specialty recently rebranded to

reflect its growing portfolio, explained, “We realized it wasn’t enough to just sell the best seafood. Chefs needed more from us, whether it was high-quality olive oils or unique charcuterie, so we expanded to meet those needs.”

Distributors that provide a wide range of specialty ingredients are essential to creating distinctive, high-margin menu items that can help restaurants stand out. With consumer expectations at an all-time high and diners looking for memorable, unique experiences, these ingredients help restaurants deliver exceptional dishes that keep patrons coming back.

LP Seafood and Specialty is an example of how distributors are responding to the changing market. The company’s rebrand from Lobster Place this month was driven by the need to better reflect the breadth of their offerings. “We’ve always been committed to delivering the best seafood to New York City, but over the years, we expanded into gourmet foods that reflect the evolving tastes of our customers,” MacGregor said. So, how does an operator choose the right distributor? What makes one partner better than another in a marketplace where distributors offer similar

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LOCAL EXPERTISE KEY TO SECURING THE RIGHT RESTAURANT SPACE IN THE HAMPTONS

The Hamptons, a longstanding East Coast getaway known for its luxury real estate and seasonal tourism, has seen a transformation in its restaurant leasing market heading into 2025. The distinctive towns of East Hampton, Sag Harbor, and Hampton Bays each present unique opportunities for restaurateurs, as well as distinct challenges that make local expertise invaluable for success.

Understanding how each town’s market has evolved, along with partnering with the right broker, has become crucial for securing the right space in the Hamptons’ dynamic restaurant scene.

“East Hampton, Sag Harbor, and Hampton Bays each offer different environments and opportunities,” said Tony Cerio, a Licensed Associate Real Estate Broker with BHS Realty. “Choosing a location isn’t just about finding available space. It’s about knowing who you’re serving, what they expect, and the potential for year-round business.”

East Hampton is often viewed as the most competitive market, particularly

“Choosing a location isn’t just about finding available space. It’s about knowing who you’re serving, what they expect, and the potential for year-round business.” — Tony Cerio

for established brands and high-end concepts. Known for its wealthy residents and upscale seasonal visitors, the town has a concentration of highprofile restaurants that compete fiercely for attention. This competitiveness has made East Hampton a challenging market, where only concepts backed by strong financials and a unique draw have found success.

“Unless you have deep pockets and a killer concept, East Hampton can be an uphill battle,” Cerio noted. “Some brands thrive here—places like The Palm and East Hampton Grill, which have deep connections to the area and consistently draw customers year-round.”

On the other hand, Sag Harbor is known for its historic charm and a diverse, well-rounded dining scene. This old whaling village has retained its charm over the years and has evolved into a hotspot for unique, boutiquestyle restaurants. The town attracts a broad range of patrons due to its scenic streets, retail shops, and charming Main Street ambiance. Sag Harbor restaurants have leaned into offering unique dining experiences, with choices ranging from sushi to pizza.

“Sag Harbor has always been hot,” Cerio explained. “It’s full of restaurants and bars, but they all offer something unique. This town has something for everyone, which is why it has such strong year-round appeal.”

Lastly, Hampton Bays is a more upand-coming market, attracting younger

crowds and newer restaurateurs who may not have the budget for East Hampton or Sag Harbor but want to establish a presence in the Hamptons. Situated closest to the Long Island Expressway (LIE), Hampton Bays is convenient for both locals and visitors, creating an attractive opportunity for restaurateurs looking for a relatively untapped market. With a slightly lower entry cost, Hampton Bays offers more “bang for the buck” on rents and purchasing property, a factor that has made it increasingly popular with first-time restaurant operators.

“Hampton Bays is the last frontier, and it’s ideal for those looking to get more value from their investment,” Cerio said. “The crowd is younger, and they’re looking for quality food and a fun environment. So, any concept that delivers on those two fronts is likely to find success here.”

While knowledge of these town distinctions is essential, equally important is finding a broker who not only understands the market but is personally invested in it. For prospective restaurateurs, selecting a broker who is embedded in the Hamptons community—someone who lives, works, and has roots in the area—can make a considerable difference in securing the right lease. In a market as unique as the Hamptons, local expertise enables brokers to provide guidance on aspects like seasonal business cycles, zoning restrictions, and pricing variations that are specific to each town.

“I was in the bar and restaurant business for over 20 years, from NYC to the Hamptons. I know the game well,” Cerio shared. “A lot of brokers out here are just in it for the commission, but we care about reputation and service. We don’t push clients on properties that won’t work in the long haul.”

The Hamptons’ restaurant leasing market requires a different approach than other high-profile areas, like Manhattan. Here, understanding seasonality, long-term population trends, and subtle shifts in customer demographics are as crucial as finding an appealing space. The unique character of each town combined with the seasonality of the business in the Hamptons requires in-depth market knowledge that only a local broker can provide.

As demand for dining establishments continues to grow, prospective restaurateurs can benefit from a strategic approach to leasing. Understanding each town’s unique vibe, working with a locally embedded broker, and evaluating business potential beyond the busy summer season can help new operators build a foundation for long-term success in the Hamptons.

For anyone considering a restaurant venture in the Hamptons, working with an experienced local broker like Tony Cerio is a valuable first step. His deep familiarity with the region, coupled with his commitment to long-term success, makes him an ideal partner for anyone serious about thriving in the competitive Hamptons dining scene.

To learn more about available leasing opportunities in East Hampton, Sag Harbor, and Hampton Bays, interested parties are encouraged to reach out to Tony Cerio directly through BHS Realty.

Tony Cerio

RECORD TURNOUT AT PARTRIDGE FOUNDATION GOLF TOURNAMENT HONORS

MEMORY OF CONDON AND MURPHY, SUPPORTING FOODSERVICE SCHOLARSHIPS

The Partridge Foundation Scholarship Fund welcomed a record crowd to its annual golf tournament late last month at the historic Rockaway Hunt Club in Lawrence, New York, with industry members gathering to pay tribute to two beloved Partridge Club icons: Dan Condon and Dennis Murphy. Both men, instrumental in shaping the Partridge Invitational and supporting scholarships for the next generation of foodservice professionals, passed away this year, leaving a legacy that resonated powerfully

throughout the event.

This year’s tournament drew a remarkable turnout of club managers, foodservice vendors, and industry supporters, reflecting the widespread respect and admiration both Condon and Murphy inspired. The atmosphere was one of camaraderie and respect as attendees gathered in the spirit of friendly competition, sharing stories of the duo’s influence on the industry and celebrating their contributions to the Foundation’s scholarship mission.

Jason Pallen, Partridge Club president, spoke about the impact both

men had on the Foundation and the tournament’s enduring place in the industry. “Dan and Dennis truly embodied what it meant to be part of the Partridge Foundation,” Pallen said. “They saw the potential in everyone, and their encouragement has helped so many of us grow both personally and professionally. This tournament has always been a passion for them because it combines what they loved most—bringing people together and helping the next generation succeed.”

The Rockaway Hunt Club, with

its storied history and challenging course, has long been a fitting venue for the Partridge Invitational. This year’s event was an homage to the tradition that Murphy, a former wine sales executive, built up over the years. Having dedicated much of his life to the foodservice industry, Murphy was known for his relentless enthusiasm for the tournament, which he expanded into one of the industry’s most celebrated gatherings. His legacy was remembered fondly by those

continued on page 108

(L to R) Rozzo Fish’s Lou Rozzo and Marc Sarrazin of DeBragga and Spitler

(L to R) Hobart/ITW’s Joe Maresca with PBAC’s Josh Erdheim and Michael Posternak

New York Rangers executive Katie Condon paid tribute to her late father and his love of hockey

Robert Kasara of Metropolis

(L to R) Dennis Murphy’s grandson Bobby Honeyman, the defending Partridge Golf champion, and his mother Jen Le Duc

(L to R) Park Steak’s Chef John Halligan and John Dorman of the University Club

(L to R) JC Sales’ Marc Celli, Fred Klashman of TFS and Singer’s Marc Fuchs

Rockaway Hunt GM Frank Argento (L) once again hosted a truly special day

CATFISH PROVIDES COST-EFFECTIVE & FLAVORFUL SOLUTION TO RISING RESTAURANT FOOD COSTS

Labor shortages and inflationary food costs have created a perfect storm for restaurant and foodservice operators, squeezing already thin profit margins. With staff harder to retain and food costs on the rise, operators across the country are looking for creative ways to manage expenses without compromising quality. In this climate, menu design becomes a crucial area for optimization, with operators seeking ingredients that offer both cost efficiency and versatility. One solution that is proving increasingly popular is farm-raised catfish—a sustainable, affordable, and flexible protein that can meet the demands of today’s kitchen while keeping food costs under control.

Catfish, particularly farmraised varieties, provides an ideal solution for foodservice operators dealing with rising expenses. Farm-raised catfish is not only affordable but also readily available throughout the year, offering consistency in both price and supply. Unlike other proteins, which can experience dramatic price fluctuations due to seasonal changes or supply chain disruptions, farm-raised catfish offers stability, making it easier to manage menu costs.

Jonathan Mills, Vice President of Sales at Heartland Catfish, highlighted this key benefit. “Farm-raised catfish is one of the most predictable proteins for restaurants. It provides a stable price point

that helps operators manage their costs effectively, even during periods of inflation,” he said.

Another benefit is that farm-raised catfish is incredibly versatile in the kitchen. Whether fried, grilled, blackened, or incorporated into more contemporary dishes like tacos or ceviche, catfish can be adapted to fit a wide variety of menu styles. Its mild flavor and flaky texture make it an ideal canvas for bold seasonings or lighter, health-conscious recipes.

When it comes to sourcing highquality catfish, Heartland Catfish stands as a leader in the industry. Located in the Mississippi Delta, a region with a long history of catfish farming, Heartland Catfish is known for its dedication to quality and con -

“By managing every aspect of production, we can guarantee that our fish meets strict quality controls, making us a reliable partner for foodservice operators who need dependable, high-quality ingredients.” — Jonathan Mills

sistency. Since its founding in 1996, the company has worked to perfect the art of raising and processing catfish, ensuring that customers receive only the best product every time. Mills emphasized the company’s commitment to maintaining high standards: “At Heartland Catfish, we have built our reputation on providing a consistently high-quality product. Our customers know that when they order

from us, they’re getting catfish that meets the highest standards in taste, texture, and safety.”

One reason for this consistency is Heartland’s vertically integrated farming and processing operation. This approach allows Heartland to control every step of the process, from breeding to harvesting and processing, ensuring that only premium fish make it to market. Mills explained, “By managing every aspect of production, we can guarantee that our fish meets strict quality controls, making us a reliable partner for foodservice operators who need dependable, high-quality ingredients.”

In addition to quality, Heartland Catfish provides flexibility in portion sizes and product types. Whether operators are looking for individually quick-frozen filets or bulk options for larger orders, Heartland can meet a wide range of needs. “We offer a variety of portion sizes and formats, which helps restaurants cater to different types of customers, from family-friendly establishments to fine din -

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WEB SUCCESS PLAYBOOK

OPTIMIZING YOUR WEBSITE AND ONLINE PRESENCE FOR SUCCESS: THE ULTIMATE GUIDE TO BEST PRACTICES

Let me ask you this: when was the last time you thought about your restaurant’s website as more than just a digital menu? If the answer is, “I can’t remember,” you’re not alone. But here’s the problem: if you think of your website as a static part of your business—something you build once and forget—you’re already behind. Your website is one of your most powerful assets, especially in today’s hypercompetitive restaurant industry. Yet too many operators are struggling to upgrade and optimize it, and they don’t even know the extent of the problem.

The search environment has changed dramatically in the last few years. Search Engine Optimization (SEO) isn’t a “nice-to-have” anymore. It’s become the cornerstone of business visibility and customer engagement. You can’t rely solely on good food, a great atmosphere, or even a solid social media presence. If your website isn’t optimized to be found by search engines, you’re missing out on walk-ins, reservations, and online orders, which could be the difference between breaking even and growing your business.

The reality of today’s restaurant business is that competition is everywhere. People are discovering new places to eat through research, blogs, and online presence or via Google Maps or Apple Maps. You might as well be invisible if you haven’t optimized your website for local SEO (how Google ranks your site for nearby customers) or the national/tourism niche. This is where many restaurant operators get lost.

“Your competitors are constantly optimizing their sites, and search engine algorithms are aggressively shifting. The best practice for success is to have a partner who is specialized in the industry and also deeply understands the technical process of the changing landscape of digital strategy, so you can stay on top of those changes and adapt as needed.”

Sure, your restaurant might have a stunning website. It might have beautiful images, an easy-to-read menu, and even glowing reviews. But if you can’t be found by branded online search terms, specialty items, or location, and search engines can’t “read” your site efficiently, none of that matters. Your competitors, who may have invested time and resources into a bespoke strategy, will show up higher in search results. And the reality is that people rarely scroll past the first page. If you’re not there, you’re losing business.

It still amazes me how often I see restaurant websites missing even the basics of fundamental best practices. For example, slow site speed is a killer. Google has made it clear that site performance is a ranking factor. A beautiful website that takes too long to load isn’t going to show up in search results, no matter how well-designed it is. And then there’s the issue of content. Too many sites have menus uploaded as PDF files. That’s a big issue. Search engines can’t easily read PDFs, which means your menu won’t be indexed correctly. Your customers also don’t want to download a file just to

see what you offer. It’s a usability defect. True optimization starts with the build of the platform of the site.

Another problem I see is responsiveness on mobile or tablet. Think about your own habits. How often are you searching for a place to eat from your phone versus a desktop? Exactly. Google takes mobile-first indexing seriously. That means if your site isn’t designed to be as fast and functional on a mobile device as it is on a desktop, you’re going to be penalized in the rankings.

Now, let’s talk strategy. When it comes to restaurants, the key to success is a balanced approach between local and national SEO. Local SEO is vital for getting found by people in your immediate area—those potential customers walking around looking for the best burger or the most authentic ramen. They need to find your place easily, and that means showing up in local search results, Google Maps, and Google My Business (GMB) listings.

On the other hand, if you’re in a tourist-heavy location or if you cater to a wider audience (think hotel restaurants), you need to balance local optimization with national rankings.

is the

and

of Elite Strategies, which she joined with over a decade worth of marketing and branding experience in the hospitality, film making, and fashion industries. She has worked with some of the world’s top brands, and has been influential in branding several top-name businesses. Jacquelyn has a keen eye for design, and no design leaves their office until she has approved it. She has mastered the art of not only making a brand look great, but making it convert as well. In 2012, Jacquelyn took the company to the next level by adjoining them with several charitable organizations.

This means thinking beyond just “best restaurant in [your city].” Tourists or business travelers from across the country—or even internationally—should be able to find you when planning their trip. I often hear people say, “I just need to rank locally,” but that’s not entirely true. To compete effectively, especially in tourist hubs, you need both local and national visibility.

I can’t tell you how often I hear restaurant owners say, “But we’re doing great on Instagram!” And yes, social media is an important part of your digital marketing strategy, but it’s not enough. It’s a piece of the puzzle, not the whole thing. A viral post or a popular hashtag might bring in a few curious diners, but it’s not the same as showing up consistently in search results. Social media posts are fleeting, while your website’s visibility can drive traffic 24/7, year-round.

Think of your website as the foun -

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Jacquelyn Sherry Coombe

COO

Co-Founder

CHEF JOSHUA PFEIFFER REDEFINES GOLF CLUB DINING

WITH A CULINARY VISION AT LEDGEROCK GOLF CLUB

LedgeRock Golf Club in Southeastern Pennsylvania has long been known as a scenic and challenging destination for golfers, but with the arrival of Executive Chef Joshua Pfeiffer, it has also become a sought-after culinary destination. Pfeiffer’s unique background and commitment to locally sourced ingredients have allowed him to elevate the club’s dining offerings to new heights, making the dining experience as memorable as a day on the course.

Chef Joshua’s culinary career began with family meals around his grandmother’s table, an experience he said, “taught him the power of good food to bring people together.” His passion for food developed further through apprenticeships in the demanding kitchens of New York City, including stints at top establishments like Gramercy

“When you’re working with quality ingredients, you don’t have to over-complicate things. Our members appreciate that we let the ingredients shine.” — Chef Joshua Pfeiffer

Tavern and even a transformative experience at Copenhagen’s Noma.

Through these experiences, Pfeiffer honed his skills, gaining a broad knowledge of global cuisine while retaining a deep appreciation for American culinary traditions. His approach, he explained, “balances the precision of fine dining with the warmth and hospitality of a family meal.”

These qualities make him a perfect fit for LedgeRock Golf Club, where he now leads the culinary team to design menus that appeal to the club’s diverse membership. “Each dish should

feel familiar yet surprising,” he noted. “Our goal is to create something that resonates with members of all backgrounds, whether they’re looking for comfort or adventure on the plate.”

One of the unique challenges Pfeiffer faced at LedgeRock was developing menus that cater to both the a la carte offerings of the clubhouse and the needs of private events. Balancing these two culinary demands required creativity, flexibility, and an ability to cater to a wide range of tastes. “I wanted each menu to feel distinct yet cohesive,” he said, explaining that he

focuses on seasonal, locally sourced ingredients that can lend themselves to both plated dinners and buffet-style service.

Signature dishes at LedgeRock, like Pfeiffer’s open-fire grilled center-cut tenderloin served with parsnip puree, caramelized carrots, and shoyu glacé, showcase his refined yet rustic style. The club’s seafood offerings, another cornerstone of Pfeiffer’s menu, feature premium items like scallops and sea bass, prepared with simple, bold flavors. “When you’re working with quality ingredients, you don’t have to over-complicate things,” Pfeiffer noted. “Our members appreciate that we let the ingredients shine.”

For weddings and events, Pfeiffer has curated a menu that combines LedgeRock’s local charm with culinary finesse. With options ranging from vibrant salads featuring locally sourced greens to customizable carving stations, he has created a versatile catering program. “Events should feel special and unique to each client,” Pfeiffer shared, emphasizing the importance of variety and personalization.

An integral part of Pfeiffer’s culinary success at LedgeRock is his partnership with Chefs’ Warehouse, a premier distributor known for its high-quality ingredients and specialty products. With access to a vast range of premium items, Pfeiffer is able to source everything from grass-fed beef

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Chef Joshua Pfeiffer

Chef Joshua Pfeiffer’s Signature Dish: Center cut tenderloin grilled over open fire, a parsnip puree, caramelized carrots, and a shoyu glacé

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

MOTION TECHNOLOGY, INC. CELEBRATES NATIONAL FIRST RESPONDERS DAY BY

UP

AND

FRYING

DELIVERING 15 LBS. OF CRISPY CHICKEN WINGS TO HUDSON, MA FIRE DEPT

SCOOP has learned that in celebration of National First Responders Day, Motion Technology, Inc., the leader in ventless kitchen solutions, expressed its appreciation for the selfless dedication of local first responders by frying up and delivering a generous 15 lbs. of crispy chicken wings to the Hudson, MA Fire Department.

The team at Motion Technology prepared the wings using their signature deep-fryer, AutoFry®, known for its safe and ventless frying capabilities. This equipment is designed to allow businesses of any size to serve up fresh, fried food easily and without the need for costly hoods or vents. For the brave firefighters who put their lives on the line daily, Motion Technology wanted to ensure each wing was crisped to perfection as a tasty thank-you for all they do.

“First responders make a huge difference in our

lives, often facing danger to keep us safe. This small gesture is a way to honor their commitment and sacrifice,” said Danielle Fantasia, Marketing Manager of Motion Technology, Inc. “We’re proud to be able to serve them as they so selflessly serve our community.”

The Hudson Fire Department team enjoyed the fresh, hot wings, which were delivered straight from Motion Technology’s Hudson facility. The donation reflects the company’s commitment to supporting first responders and giving back to the local community.

Motion Technology, Inc. encourages other local businesses and residents to take a moment today to show gratitude for first responders, recognizing the sacrifices they make for our safety and well-being.

For more information about Motion Technology, Inc., AutoFry®, or their other ventless kitchen solutions, please visit www.mtiproducts.com

ALL NEW MENU: LUCKY STRIKE X MIKE’S HOT HONEY

SCOOP learned that Lucky Strike has celebrated the launch of an all new food & beverage menu with an elevated menu that sets a new standard for menus at entertainment venues like Lucky Strike, with dishes from Firecracker Shrimp Bao Buns and a Moroccan Steak Bowl, to Crispy Cauliflower Tacos. Two new dishes in collaboration with Mike’s Hot Honey are also available - the Mike’s Hot Honey Chicken Sandwich and the Mike’s Hot Honey Pepperoni Pizza.

HOSHIZAKI AMERICA, INC. LAUNCHES SIDEMOUNT REFRIGERATOR, UNDERCOUNTERS

AND WORKTOPS

SCOOP has learned that Hoshizaki America, a leading manufacturer of commercial ice and refrigeration equipment, recently announced the launch of its latest innovation designed to transform kitchen operations with enhanced efficiency, space management, and energy conservation. The new refrigeration model boasts a myriad of features that cater to the dynamic needs of the culinary industry, underscoring Hoshizaki's commitment to quality, sustainability, and user-centric design.

More Space Inside and Out: Understanding the premium on space in commercial kitchens, Hoshizaki has engineered a refrigeration unit that offers more interior space without compromising on footprint. The model is designed to fit full-size pans in both top and bottom shelves and drawers. The unit’s requirement for a mere 1” back wall clearance and shallower depth, compared to rear mount units, gives your operation more room to move, enhancing workflow and efficiency.

Innovative Air Flow Movement: Hoshizaki’s signature air flow movement circulates cold air throughout the unit from top to bottom. This feature ensures that food is surrounded by consistent cool air, preserving its freshness and quality.

Unmatched Insulation and Energy Efficiency:

continued on page 102

Hoshizaki’s commitment to sustainability is evident in the refrigerator’s insulation made from 2” of CFC free, foamed-in-place polyurethane. This not only contributes to superior cooling and temperature maintenance but also significantly reduces energy usage. Additionally, the model incorporates an energyefficient hot gas condensate removal system, further underscoring its eco-friendly credentials.

User-Friendly Features and Durable Construction: Ease of maintenance is a hallmark of this new model with its easy-to-reach front vent and removable filter. The inclusion of an electronic controller with audible and visual alarms, along with an LED display, enhances user convenience and ensures food safety. Built to last, the refrigerator features a stainless-steel exterior and interior, promising superior durability and resistance to the rigors of daily use.

Available in both Undercounter and Worktop models. They come with options for drawers, doors, and drawer-door combination models. Culinary professionals looking to enhance their operations with cutting-edge technology and superior design can now consider this new offering. These units are proudly made in Georgia and comply with the Buy American Act. For availability and pricing, please contact your local dealer or find yours at hoshizakiamerica.com.

DUNKIN’® JOY IN CHILDHOOD FOUNDATION® AWARDS $8.5 MILLION IN GRANTS TO SUPPORT OVER 360 NONPROFITS NATIONWIDE

support the Foundation’s mission to bring joy to kids battling hunger or illness and are distributed through its Community Impact and Signature Impact Programs.

The Community Impact Grants, an invite-only program, connect Dunkin’ Joy in Childhood Foundation partners with food pantries, food banks and organizations serving kids and their families experiencing food insecurity. These grants help provide nutritious food to families in need, and recipients are nominated by members of the Dunkin’ community, including franchisees and crew members.

Signature Impact Programs, open to hospitals and community health centers directly serving children, focus on providing joyful moments and experiences for children and families dealing with illness. These programs include Dogs for Joy™, Dunkin’ Connecting Joy, Dunkin’ Prom, and Dunkin’ Joyful Spaces, each designed to offer joy and comfort to pediatric patients.

“The Dunkin’ Joy in Childhood Foundation brings out the very best in our franchise community,” said Scott Murphy, Chief Brand Officer, Inspire Brands. “It’s an opportunity for employees, franchisees, and partners to join forces and make a real difference in the lives of children in need. Their generosity reflects the power of Dunkin’ to not only serve a great cup of coffee but also to serve our communities in meaningful ways.”

Earlier this year, the Foundation celebrated a significant milestone, surpassing $50 million in grants distributed since its inception in 2006. The Dunkin’ Joy in Childhood Foundation will honor its new grant recipients with special events across the country this fall.

“Our ongoing goal is to ensure these grants create lasting, positive impacts in the many neighborhoods where Dunkin’ franchisees and crew members work and live,” said Mollie Collum, Director, Dunkin’ Joy in Childhood Foundation. “This is a record year for Dunkin’ Joy’s grantmaking impact, and it underscores the commitment of the Dunkin’ brand, our franchisees, partners and guests to our mission.”

One of the Foundation’s largest fundraisers each year, Dunkin’ Iced Coffee Day, where $1 is donated from every iced coffee purchase, helped raise more than $2.1 million in a single day this June thanks to the generosity of Dunkin’ franchisees and guests.

thank-you for donations to the Foundation at select Dunkin’ locations and online at bark.co/dunkin. In November, guests can also participate in Give Joy, an in-store fundraiser at Dunkin’ restaurants nationwide. To learn more about the Dunkin’ Joy in Childhood Foundation, visit www.bringjoy.org .

CRA

TO HONOR CULINARY EXCELLENCE

AT THE 2024 CRAZIES AWARDS, CELEBRATING CONNECTICUT’S RESTAURANT INDUSTRY

SCOOP is sharing that on December 9, 2024, the Connecticut Restaurant Association (CRA) will host its highly anticipated CRAZIES Awards at Foxwoods Resort Casino. This annual gala, a highlight for restaurant owners and professionals across the state, is more than just an evening of glitz and glamour—it's a powerful recognition of the restaurant industry's resilience, talent, and collective strength. With expectations for over 1,500 attendees, the 2024 CRAZIES will serve as the largest industry event in the state, attracting restaurateurs, chefs, vendors, and foodservice professionals.

The CRAZIES Awards have come a long way since their inception. What began in 2018 with just under 400 attendees has quickly grown into one of the most prestigious culinary events in Connecticut. The awards aim to shine a light on the state’s remarkable culinary talent, which is often overshadowed by neighboring markets like New York and Boston. Yvette Tavares, Vice President of Sales and Operations for the CRA, reflected on the significance of this growth.

“In just a few short years, the CRAZIES have evolved into a recognizable symbol of excellence within Connecticut’s culinary community,” Tavares noted. “It’s no longer just about the numbers—we’ve become a vital platform where chefs, restaurant owners, and operators gain both local and national recognition.”

SCOOP heard that the Dunkin’ Joy in Childhood Foundation, an independent charitable foundation supported by Dunkin’, announced it will award $8.5 million in grants to more than 360 nonprofit organizations across the country this fall. These grants

“The Joy in Childhood Foundation relies heavily on our franchisees and the broader Dunkin’ community for philanthropic support,” said Victor Carvalho, Board Chairman and Dunkin’ franchisee. “The Foundation is our opportunity to bring joy to millions of kids each year, and we’re extremely fortunate to witness firsthand the profound impact these grants have.”

Fundraising efforts continue with the Dunkin’ X BARK initiative, where guests receive a dog toy as a

This year’s categories span from Chef of the Year to Restaurant Newcomer, providing a stage for both seasoned professionals and emerging talent. The diversity and depth of Connecticut's culinary landscape are on full display, with nominees coming from all corners of the state, including chefs like Ki'yen Yeung and Damon Sawyer, who have helped shape Connecticut’s culinary identity.

Beyond the awards themselves, the CRAZIES ofcontinued on page 104

fer a unique opportunity for industry professionals to network, collaborate, and build community. Tavares emphasized that this event is not only about recognizing individual achievements but also about coming together as a collective force to support one another.

“The CRAZIES are a time to celebrate the entire industry, not just the award winners,” Tavares said. “It’s the one night a year where everyone comes together—from the biggest names in the business to new entrants just getting their start. It’s an invaluable opportunity to network, exchange ideas, and show support for the community.”

The event also serves a philanthropic purpose, raising funds for the Connecticut Hospitality Educational Foundation (CHEF). Through a silent auction and other fundraising efforts, attendees contribute to CHEF’s mission of providing educational opportunities and scholarships to aspiring professionals in the restaurant and hospitality fields.

For those looking to get involved with the CRAZIES, whether as a sponsor, vendor, or attendee, there are numerous ways to participate. Currently, sponsorship opportunities are open, providing businesses with various levels of visibility at the event. From program ads to top-tier sponsorship packages, vendors and service providers can connect with industry leaders and showcase their brands to a captive audience.

“There’s a misconception that you have to be nominated to participate in the CRAZIES,” Tavares said. “But that’s simply not true. Anyone who cares about the industry—whether they’re a vendor, a restaurant owner, or a foodservice professional—can get involved. Sponsorships, donations to our silent auction, or even just buying a table for your team are all ways to engage.”

As the 2024 CRAZIES Awards approach, the Connecticut Restaurant Association is looking toward the future with initiatives designed to continue strengthening the state's restaurant and hospitality industry. Plans are already underway for a 2025 Industry Leadership Conference, which will focus on education, mentorship, and advocacy for restaurant operators.

For now, however, all eyes are on the CRAZIES—a night to honor the incredible achievements of Connecticut’s culinary community while continuing to raise awareness of the issues facing restaurant owners and operators. As Tavares noted, “We’re here to celebrate, but we’re also here to remind everyone that we’re stronger when we work together.”

For those interested in sponsoring, attending, or learning more about how to support the Connecticut Restaurant Association, visit their website or contact Yvette Tavares directly at tavares@ctrestaurant.org.

REP FIRM TD MARKETING ADDS

CHEF FROSTICK TO SALES & MARKETING TEAM

SCOOP learned that TD Marketing recently announce the addition of Chef James “Jimmy” Frostick to its team. Based in Edison, NY, the equipment and supply rep firm welcomed Jimmy with open arms. From the start, he made a positive impact, forming connections with manufacturers, chefs, and regional sales managers. His role will involve utilizing restaurant equipment for demos and training with industry partners.

Jimmy comes to TD from the Michelin-starred Lazy Betty in Atlanta, GA, where he served as Chef de Partie. His experience in fine dining and dedication to perfection have equipped him with a wealth of knowledge about quality ingredients and meticulous presentation. A proud graduate of Johnson & Wales, Jimmy has a passion for constantly refining his skills in the kitchen.

“Jimmy has shown a remarkable eagerness to jump right in and help us forward our mission,” said TD President Frank Doyle. “His enthusiasm for learning and embracing new opportunities is truly inspiring.”

Jimmy himself expressed excitement for this new chapter: “I’m still very young in this industry. Keeping an open mind and remaining humble will allow me and future clients to make great things happen.”

TD Marketing is thrilled to see where Jimmy’s culinary journey will lead within the company.

BAMBUZA HOSPITALITY GROUP AWARDED SEA AIRPORT

GOURMET MARKET PACKAGE

SCOOP discovered that Bambuza Hospitality Group has been selected by the Port of Seattle to develop and operate Connections Gourmet Market, a bespoke culinary market concept offering gourmet prepared and retail specialty foods, as part of Seattle-Tacoma International Airport’s (SEA) Concourse C Expansion Project scheduled to open in 2026. The award is a significant achievement for the retail and restaurant management group, marking a new chapter in its journey to deliver high-quality, innovative dining experiences at one of the nation’s busiest airports.

The executive leadership team at the helm of Bambuza Hospitality Group’s, Daniel Nguyen (COO) and Katherine Lam (CEO), are also being recognized for their exceptional civic leadership this year with their induction into the Asian Hall of Fame. This honor highlights the pair’s long-standing commitment to elevating the cultural contributions of the Asian community in the Pacific Northwest, a mission that continues with the launch of Connections Gourmet Market.

“We are deeply honored to bring Connections Gourmet Market to SEA, a concept born out of our passion for showcasing the unique contributions of Asian American communities in the region,” said Katherine Lam, CEO of Bambuza Hospitality Group. “We are excited to offer travelers a one-of-a-kind experience that celebrates the rich history of PanPacific cultural exchange in the Pacific Northwest.”

Connections Gourmet Market’s curated selection of gourmet prepared foods, beverages, and specialty products will spotlight locally sourced Pacific Northwest ingredients alongside curated globally inspired items. The market draws from the agricultural heritage and diverse culinary traditions of Japanese, Chinese, Vietnamese, Korean, and Filipino influences, creating a bridge between Seattle’s vibrant local culture and the international destinations served by SEA Airport.

Connections Gourmet Market is set to open alongside the completion of the Concourse C Expansion, positioning SEA as a culinary gateway to the Pacific Northwest and beyond.

Bambuza Hospitality Group was founded in 2003 to serve guests through the core values of Stewardship, Integrity, and Community. The award-winning restaurant and retail management group was named Best ACDBE Operator at the 2024 Airport Experience Awards, and honored as one of Portland Business

continued on page 106

Jimmy Frostick

Journal’s Fastest Growing Companies this year. Bambuza Hospitality Group’s portfolio of 13 restaurant and retail locations includes bespoke concepts like Bambuza Vietnam Kitchen & Bar, Ninth & Pike Artisan Kitchen, and Embarque Whiskey Grill, as well as valued brand partners like The Coffee Bean & Tea Leaf and SAMBAZON. To learn more about Bambuza Hospitality Group, visit bambuzagroup.com.

IACP 2024 AWARD WINNERS ANNOUNCED

SCOOP sends congratulations to this year’s incredible winners of the IACP Awards in the categories of cookbooks, digital media, food writing, and food photography and styling. The International Association of Culinary Professionals Summit and Awards Ceremony was held at The New York City College of Technology in Brooklyn, NY. The award ceremony was co-hosted by restaurateur, third generation partner of Delmonico’s, proprietor of TUCCI – New York and bestselling cookbook author of The Delmonico Way! Max Tucci, and Bon Appetit’s Content Director, Hali Bey Ramdene, and held in conjunction with the IACP Summit.

The IACP Cookbook Awards continued its partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts to award $5,000 to the recipient of the IACP Julia Child First Book Award and support the continuation of the work of a first-time author.

Check out the full list of the 2024 winners: https:// www.iacp.com/awards/2024-iacp-award-winners/

AMERIKOOLER MADE

HR SIMPLE IN MIAMI

SCOOP knows that Gian Carlo Alonso, known as “Mr. Manufacturing,” is the second-generation owner and operator of Miami-based Amerikooler, a leading manufacturer of walk-in coolers and freezers. Alonso has played a key role in driving innovation and maintaining the company’s reputation for high-quality products and exceptional customer service.

Alonso once again showed how to get company human resources right. He hosted a retirement reception last month for longtime colleague Alberto Casas, whose commitment and expertise have been integral to Amerikooler’s success. Casas, who has dedicated decades to the company, exemplified hard work, dedication, and leadership throughout his career. His contributions have helped shape Amerikooler into the industry leader it is today, and his presence will be greatly missed by both coworkers and customers alike.

In paying tribute to Casas, Alonso expressed deep gratitude for his colleague’s years of service and unwavering loyalty. He credited Casas with being a driving

force behind many of the company’s key achievements and noted the positive impact Casas had on the team. As Amerikooler moves forward, Alonso and the company remain committed to building on the legacy of excellence that Alberto Casas has helped to establish, ensuring that his contributions will continue to resonate for years to come.

PEACE COFFEE LAUNCHES ORGANIC & FAIR TRADE PREMIUM

COFFEE CONCENTRATE

SCOOP learned that Minneapolis-based Peace Coffee is introducing an Organic and Fair Trade Peace Coffee Premium Concentrate for cold or iced espresso-based drinks. The shelf-stable, ready-to-use product — made with Peace Coffee’s sustainable and ethically-sourced Yeti Blend beans— is available now for food service and wholesale customers.

Demand is strong for Peace Coffee Premium Concentrate: The National Coffee Association reports a 300% increase in cold brew’s popularity compared to pre-pandemic consumption habits. According to a 2024 Specialty Coffee Association survey, 42% of past-week specialty coffee drinkers have had cold specialty coffee and 75% of past-week specialty coffee drinkers agree drinking cold brew is cool or trendy. Peace Coffee Premium Concentrate allows foodservice operators and their busy employees to offer and easily execute a menu of specialized cold or iced beverages at an affordable price— without buying additional coffee brewing equipment.

“Peace Coffee’s success is based on consumer preference for ecologically responsible, Fair Trade-certified, expertly roasted coffee beans,” said Lee Wallace, owner and CEO of Peace Coffee. “And with our new Premium Concentrate, consumer preference remains top of mind.

Our foodservice partners and beverage consumers want a variety of coffee drink options that are affordable and reflect the latest trends. We’re proud our innovative new concentrate will satisfy both needs while delivering on the values that set Peace Coffee apart: great-tasting coffee from beans grown in harmony with the environment and sold at prices that support the communities they came from.”

Peace Coffee Premium Concentrate is made with its specially formulated blend, Yeti, a smooth, chocolatey medium roast. The concentrate comes in a 32 oz plastic bottle and is shelf stable for more than nine months, with a two-week hold time when refrigerated after opening. Each bottle, which is available to foodservice and wholesale partners produces two gallons (256 oz) of cold brew or more than 21 12 ounce cold or iced espressobased drinks. For more information and to order, visit Peace Coffee: https://www.peacecoffee.com/premiumcoffee-concentrate/

HYGIENA® LAUNCHES NEW SURETREND® SAMPLING PLAN MODULE TO ENHANCE

EFFICIENCY AND TRACEABILITY IN FOOD SAFETY MANAGEMENT

SCOOP discovered that Hygiena®, a leader in food safety and quality control solutions, announced the launch of its latest innovation within the SureTrend® platform: the Sampling Plan Module. Designed to address key challenges faced by food safety professionals, the new module offers a streamlined, efficient approach to sampling management that enhances traceability, simplifies data management and improves collaboration.

Traditional sampling processes are often plagued by inefficiencies and challenges, including manual data entry, fragmented communication and difficulties in maintaining regulatory compliance. The new Sampling Plan Module was developed to tackle these issues directly, ensuring a smoother, more reliable approach to sampling management.

“We understand the difficulties food safety teams face when managing complex sampling plans across different product lines and facilities,” said Mark Carter, Sr. Global Software Product Manager at Hygiena. “Our new Sampling Plan Module automates many of the manual tasks and provides real-time updates, enabling teams to focus on what truly matters: ensuring the safety and quality of their products.”

Key features of the Sampling Plan Module include

continued on page 129

AmeriKooler's Gian Carlo Alonso (R) and Alberto Casas (seated)

in attendance, who noted how he had turned the Invitational into an event that club managers and vendors alike look forward to every year.

“Dennis had a vision for this tournament that went beyond just a day on the course,” Pallen recalled. “He wanted it to be a place where lifelong friendships could start, where industry knowledge could be shared, and where we could all support something bigger than ourselves. It’s thanks to him that the tournament is what it is today.” Rather fitting that once again Dennis Murphy’s grandson and his foursome including Mark Brady, Josh Peltz and Chriss Erra captured top golf honors.

Condon, known for his warmth and dedication to service, had similarly left an indelible mark on the Partridge Foundation. A longstanding member of the club, he was instrumental in fostering relationships that not only elevated the organization but also enriched the lives of its members. His commitment to mentorship and to the scholarship fund made a lasting impact, and his influence was evident among the many scholarship recipients who attended the tournament to pay their respects.

“Dan was one of those people who made you feel like family,” Pallen noted. “He was a constant source of advice and

CHEF JOSHUA PFEIFFER

to imported caviar, giving him the flexibility to push creative boundaries. “The Chefs’ Warehouse allows us to offer world-class dishes with the same quality you’d find at a top-tier restaurant,” he said.

Pfeiffer also appreciates the consistency and reliability that Chefs’ Warehouse brings, explaining that the distributor’s “wide selection and tailored service make it easy to maintain a high standard, even with a menu that changes frequently.” He emphasized that their support enables him to provide LedgeRock’s members with a dynamic, ever-evolving dining experience.

LedgeRock Golf Club prides itself on creating a holistic experience for its members, and Pfeiffer’s contri -

encouragement for young people in the industry. He believed so deeply in what we were doing with the scholarship fund, and he would be so proud to see how many people are here today to carry that mission forward.”

The day began with a heartfelt ceremony honoring Murphy and Condon, where attendees shared memories, laughter, and even a few tears. Partridge Club members and local club managers then hit the course in the traditional “play your own ball” format, eschewing the typical scramble style in favor of a competitive approach favored by Murphy himself. Among the participants were industry veterans, young professionals, and former scholarship recipients, creating an inspiring reminder of how the event’s impact extends across generations.

The turnout was not just record-breaking in terms of attendees but also marked an impressive fundraising milestone for the Foundation. Proceeds from the tournament will go toward scholarships for students pursuing careers in foodservice and hospitality. Schools such as the Culinary Institute of America, Johnson & Wales University, and Cornell University are among the beneficiaries, as are students at Paul Smith College and New York City College of Technology.

from page 98

butions have played a pivotal role in that vision. The clubhouse’s casual yet refined atmosphere serves as an ideal setting for Pfeiffer’s creations, which he described as “thoughtful yet approachable.” Members can enjoy a relaxed lunch on the patio overlooking the course or gather for a sophisticated dinner in the club’s library dining room, a setting Pfeiffer described as “perfect for intimate gatherings or a quiet meal after a long day on the greens.”

The versatility of the dining experience at LedgeRock extends to the outdoor fire pit, where members can savor a meal while watching the sun set over the golf course. Here, Pfeiffer’s menus encourage communal dining, offering shareable plates and seasonal

Throughout the day, the event served as a reminder of the vital role the Partridge Foundation plays in the lives of aspiring foodservice professionals. Founded in 1935, the organization has continually grown, adding scholarship initiatives over the decades and solidifying its mission with the establishment of the Partridge-Invitation Scholarship Foundation, Inc. in 1988. This year’s turnout and the overwhelming generosity of attendees underscored the commitment to continuing that mission in honor of Murphy and Condon.

As the day drew to a close, participants gathered for a celebratory dinner at Rockaway Hunt Club, reflecting on a tournament that not only honored two industry legends but also reinforced the Partridge Foundation’s dedication to education and mentorship in the foodservice field. Murphy and Condon’s presence was felt in the laughter, shared memories,

and even the spirited competition on the course—a testament to their enduring legacy.

“Today’s turnout showed just how much Dan and Dennis meant to everyone here,” Pallen concluded. “Their impact goes far beyond this one event, but it’s fitting that we remember them here, where they put so much of their energy and passion. The Partridge Foundation is stronger because of them, and we are all committed to carrying on their legacy through the scholarships and the friendships they helped create.”

cocktails that promote interaction and a sense of community. “At LedgeRock, we want our members to feel at home, and food is a big part of that,” Pfeiffer shared.

Pfeiffer is constantly looking for new ways to enhance LedgeRock’s culinary offerings and hopes to further integrate seasonal, local products into the menus. His vision for the future includes increasing partnerships with local farms and food artisans to showcase the best of Pennsylvania’s agricultural bounty. “We have such a wealth of ingredients available locally, and I want to highlight those flavors and traditions as much as possible,” he noted.

His long-term goal is to build LedgeRock’s reputation as not only a

golfing destination but also a culinary one, creating a dining experience that draws members and guests alike. “Dining at LedgeRock should feel like an extension of the course itself—unique, challenging, and always rewarding,” Pfeiffer concluded.

Chef Joshua Pfeiffer’s culinary journey, dedication to his craft, and strong relationships with quality purveyors like Chefs’ Warehouse have allowed him to transform LedgeRock Golf Club’s dining experience. With each season, Pfeiffer continues to raise the bar, promising members a culinary experience as memorable as the club’s renowned golf course.

growth and potential of fungi-based products. As I engaged with the audience, it was clear that consumers and chefs alike are looking for more sustainable, nutrient-dense, and innovative ingredients like these. Not only are fungi products such as specialty mushrooms gaining traction for their taste and texture, but they are also revered for their environmental benefits, requiring fewer resources to grow compared to traditional animal products.

The Expo was a testament to the breadth of innovation within the plantbased world. I had the opportunity to connect with entrepreneurs and brand vendors who are leading the charge in developing plant-based cheeses, meats, and eggs alternatives. Categories like these are continuing to push boundaries, offering chefs new ways to delight diners while meeting the increasing demand for plant-based options.

Recipe: Kimchi Fried Rice with Oyster Mushrooms ‘Chicken’

Ingredients:

• Kimchi (for tangy, fermented flavor)

• Oyster mushrooms (as a plantbased ‘chicken’)

• Rice (cold, leftover works best)

• Gochujang (Korean chili paste)

• Soy sauce (or tamari for glutenfree)

This dish is a perfect example of how global flavors can shine through in plant-based formats, without losing the essence of the original. It’s comfort food reimagined, offering diners an opportunity to enjoy something familiar with a sustainable twist.

Growing Demand for Plant-Based Foods in Foodservice

Both the California Restaurant Show and the Plant-Based World Expo illustrated the growing demand in foodservice entities for plant-based whole foods. This demand isn’t just coming from vegans or vegetarians but from flexitarians and even non-vegan restaurants looking to diversify their menus. It’s becoming increasingly clear that we are not just talking about plant-based food; we are talking about food—whole, nutritious, and delicious foods that anyone can enjoy.

This shift towards whole foods, like

mushrooms, jackfruit, and quinoa, is not only driven by consumer demand but also by the innovation happening within the industry. As we move toward 2025, it’s clear that restaurants and foodservice operators should take note of the diverse range of plant-based brands and their offerings. From fungibased products like unClassic Foods' specialty mushrooms to new plantbased cheeses and egg substitutes, the market is teeming with opportunities for growth.

Industry Growth and Future Prospects

The numbers support this shift. According to the Plant Based Foods Association (PBFA), the plant-based food market has seen exponential growth, with retail sales increasing by over 27% in 2023 alone. Fungi-based foods have gained traction, with sales of specialty mushrooms rising by 15% as they become a more popular choice for plantbased consumers and chefs alike.

In the plant-based cheese and egg categories, the growth is equally impressive. According to research from the Good Food Institute, the U.S. plant-

based cheese market is expected to reach $1.8 billion by 2027, and plantbased egg alternatives are projected to grow by 18% annually. These numbers speak volumes about the direction in which the foodservice industry is headed. Chefs and restaurateurs should be paying close attention to these trends as they plan their 2025 menus and beyond.

A Look Ahead

As we look ahead to the new year, it’s crucial for foodservice operators to recognize that plant-based innovation isn’t just a trend; it’s a movement. Consumers are increasingly seeking out plant-based options not just for health reasons but for sustainability, ethical concerns, and culinary curiosity. The key takeaway from both shows was clear: plant-based foods are no longer niche; they are mainstream. For those looking to get ahead of the curve, now is the time to start experimenting with these innovative products and to embrace the versatility, flavor, and nutrition that plant-based ingredients offer. The future of foodservice is here, and it’s plant-based.

a business idea based on passion alone. But passion needs to be backed by data. Before deciding on your concept or even tweaking your menu, invest in research. Understand the trends, customer preferences, and competitive landscape. It’s much easier to differentiate your brand when you know what others are doing— and more importantly, what they’re not doing.

Market research also helps mitigate risk. You can learn from what’s working in other regions or demographic markets, then apply those insights to your franchise model. Hiring a consultant or conducting in-depth studies before making major decisions might seem like an unnecessary cost, but it's an investment in long-term success. At FMS, we often conduct thorough market analyses for our clients to ensure they’re making data-driven decisions, not just emotional ones.

from page 60

This is where the franchise model really shines. One of the biggest challenges in growing a restaurant chain is maintaining brand consistency, especially across multiple locations. With franchising, you get owner-operators who are deeply invested in the success of their specific store. They have "skin in the game," which makes them more motivated to uphold the standards and uniqueness of the concept.

Franchising allows you to set clear rules and guidelines for each franchisee to follow. At the same time, it provides a platform for scalability. The uniqueness of your concept, whether it’s the retro vibe of Fifties Grill or the cultural depth of Tribos Peri Peri, remains intact because every franchisee is required to adhere to the model. This ensures a consistent customer experience across all locations, which is crucial to building a recognizable and trusted brand.

The restaurant industry is undergoing rapid change. Rising costs for food, labor, and construction are squeezing margins like never before. But with these challenges come opportunities. Innovation is happening fast, and I expect to see more creative solutions from restaurateurs over the next decade than ever before. From robotic servers to A.I.-driven marketing and self-order kiosks, the future of restaurant franchising will be defined by technological advancements and operational efficiency.

At FMS, we’re excited about what’s coming. The key is to stay ahead of the curve—embracing new technologies while holding tight to what makes your brand unique. We specialize in helping restaurant owners take their concepts to the next level by structuring them for scalability. Our team of consultants has extensive experience in both franchising and food service operations. We take a

deep dive into your current model, analyze market trends, and offer insights on how to streamline and refine your operations for franchise growth.

Whether it’s creating efficient processes, developing training systems, or strengthening your brand identity, we help you position your restaurant concept for long-term success in a competitive market.

Standing out in a crowded franchise market isn’t easy, but with the right strategy, the right brand, and a clear vision, it’s entirely possible. Your unique concept could be the next big thing—and FMS is here to help you make that happen.

We are here to help. For more information about FMS and how we can assist in navigating the franchise landscape, visit our website at www.fmsfranchise.com or send me an email at chris.conner@ fmsfranchise.com

marketing efforts and product exposure.

Market Promotion: Double Your International Marketing Budget

Establishing a strong international presence is vital for long-term success for U.S. Exporters. Our Market Promotion track, the Branded Program, helps suppliers maximize their international marketing efforts.

The Branded Program helps new and seasoned exporters tap into funding provided by the USDA FAS for up to 50% reimbursement of approved international marketing and promotional activities. Qualified companies can request reimbursement funding from $2,500 to $300,000 per year and can continue to apply for funding for existing and new export markets annually.

Your Connection to Growth

With the launch of the 2025 Program Year, Food Export-Midwest and Food Export-Northeast are poised to help U.S. food and agricultural companies take their products to new heights in the

global marketplace. Through a combination of strategic events, anticipated expanded funding, and robust educational resources, Food Export is empowering U.S. companies to achieve exporting success.

U.S. companies interested in exporting their products can begin by exploring the extensive resources on Food Export’s website. Whether through participating in an event or taking advantage of educational resources, Food Export provides a comprehensive support system to help companies navigate the complexities of international trade. Food Export also recently announced the release of a new Program Booklet, an extensive digital library of the services offered for each of their three Program tracks. Click here to access the booklet: https://www.foodexport.org/ wp-content/uploads/Program-Booklet. pdf

To learn more about becoming a supplier or registering for upcoming 2025 events, visit foodexport.org or email info@foodexport.org.

BOSTON

guests expect at Hilton hotels. We’re hopeful that this agreement will help us achieve that balance,” he said.

Boston’s recent labor actions are part of a broader pattern of hospitality strikes sweeping the nation. Over Labor Day weekend, workers at hotels in multiple major cities, including San Francisco, Seattle, and Honolulu, walked off the job to demand better compensation and improved working conditions. In Boston alone, around 10,000 hotel workers across 30 properties joined the strike effort, driven by concerns over wage stagnation and staffing shortages.

The Hilton employees’ tentative agreement signals a shift toward improved labor relations in the city’s hospitality sector, but as Boston University’s School of Hospitality Administration dean, Arun Upneja, pointed out, it also highlights the challenges hotel companies face as they balance worker demands with rising operational costs. “These strikes are forcing hotel owners to make hard choices,”

Upneja observed. “At the end of the day, hotels need to remain profitable, but the relationship with employees is essential, especially in a high-demand market like Boston.”

The union’s incremental rolling strikes, which involve different properties at various times, aim to keep up pressure on hotel companies without exhausting workers financially or disrupting the entire hotel industry. This strategy, Aramayo explained, allows workers to make their case strongly while still returning to work as negotiations evolve.

Although both Hilton management and union representatives have voiced satisfaction with the proposed contract, Local 26 remains focused on achieving similar victories at other Boston properties.

“We’ve made progress, but the fight is not over,” said Aramayo. “We will continue to advocate until all Boston hotel workers receive fair pay and adequate support for the hard work they put in every day.”

built-in customer bases, making them ideal for gaining visibility. However, they do charge commissions, typically ranging from 15% to 30% per order.

In-House Delivery

Managing your own delivery service gives you more control over the customer experience and allows you to retain a higher percentage of profits. If you go this route, you’ll need to hire delivery drivers or partner with local couriers. Additionally, you’ll need to develop an online ordering system either through your website or via a mobile app.

Consider Hybrid Models

Some restaurants choose a hybrid approach, where they use third-party platforms to start and gradually transition to in-house delivery as they scale.

5. Branding Your Virtual Restaurant

In the competitive world of virtual restaurants, strong branding is essential for standing out. Since you won’t have a physical presence, your brand must shine through online platforms and delivery packaging.

Create a Memorable Brand Name and Logo

Your brand name should be catchy

Bold Flavors for Adventurous Consumers

and easy to remember. It should also convey the type of cuisine you offer. For instance, names like “Vegan Vibes” or “Burger Haven” immediately give customers an idea of your niche. Once you’ve chosen a name, work with a graphic designer to create a logo that reflects your brand’s personality.

Establish an Online Presence

Create a website or use social media platforms like Instagram, Facebook, and TikTok to showcase your food. Post highquality photos of your dishes, share customer reviews, and engage with your audience by responding to comments and messages. If possible, set up an online ordering system directly on your website to bypass third-party fees and foster a direct relationship with your customers.

Packaging Matters

Good packaging serves two purposes: it maintains food quality during delivery and reinforces your brand. Consider using eco-friendly materials that are durable and aesthetically pleasing. Add branded stickers, napkins, or thank-you notes to create a personalized customer experience.

6. Market Your Virtual Restaurant

Once everything is set up, it’s time to

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especially among younger generations.

spread the word. Digital marketing is key for virtual restaurants since most customers will discover you online.

Leverage Social Media Platforms like Instagram and TikTok are excellent for showcasing visually appealing dishes. Use these platforms to run ads, share behind-the-scenes content, and engage with food influencers who can help promote your business.

Offer Promotions and Discounts

People love a good deal. When you first launch, offer discounts or promotions to encourage new customers to try your food. You can also partner with delivery platforms to offer exclusive deals for their users.

Encourage Reviews

Online reviews can make or break a virtual restaurant. Encourage satisfied customers to leave reviews on Google, Yelp, and delivery platforms. Positive reviews will boost your credibility and help attract new customers.

7. Monitor and Adjust

Running a virtual restaurant is an ongoing process, and adapting to feedback is essential for success. Regularly monitor key performance indicators (KPIs) such as order volume, delivery times,

and customer reviews to identify areas for improvement. For example:

• If customers complain about delivery times, you may need to reconsider your delivery strategy.

• If certain menu items aren’t selling well, replace them with dishes that are more popular.

By staying responsive to customer feedback and industry trends, you’ll be able to keep your virtual restaurant thriving.

Conclusion

Starting a virtual restaurant from home offers an exciting opportunity to break into the food industry with relatively low start-up costs and flexibility. By carefully planning your menu, investing in the right equipment, establishing a strong brand, and optimizing delivery, you can successfully launch and grow your virtual restaurant. Remember that adapting to customer feedback and continuously refining your operations will help you stand out in the competitive virtual dining market.

The journey might seem challenging at first, but with the right tools and strategies, you can create a successful virtual restaurant right from your home.

Limited-time offers like those at 7-Eleven’s Raise the Roost and Speedy Café, as well as Casey’s and Thornton’s reflect the way cstores are becoming leaders in flavor innovation. C-stores are uniquely positioned to experiment with bold flavors and offer customers a low-commitment way to try something new. By incorporating Mike’s Hot Honey into popular menu items, these stores are not only staying on-trend but also elevating their reputation as destinations for unique, craveable foods. These collaborations tap into the broader trend of consumers seeking adventurous and bold flavors,

Millennials and Gen Z have led the charge, embracing unique flavor combinations like spicy, sweet, and global influences.

Flavor Innovation Without Operational Complexity

One of the reasons Mike’s Hot Honey has become a go-to ingredient for c-stores is its versatility and ease of use. It’s a single ingredient that can instantly elevate the flavor of pizzas, sandwiches, wings, and more—without the need for additional prep time or complicated processes. This operational simplicity is crucial for c-stores that need to serve food quickly and efficiently, yet still deliver on taste and quality. Mike’s Hot Honey proves that one ingredient can

bring an exceptional, memorable flavor experience without creating challenges in the kitchen.

Mike’s Hot Honey also offers extensive support to c-stores, providing marketing support and materials to help businesses promote their hot honey-infused dishes and highlighting LTOs on its popular Instagram account.

As convenience stores continue to expand their foodservice offerings, bold and exciting flavors will be a driving force behind their success and Mike’s Hot Honey is poised to continue playing a leading role in elevating their food offerings.

Mike’s Hot Honey is available through foodservice distributors nationwide. For more information visit Mike’s Hot Honey’s website at https://mikeshothoney. com/pages/foodservice

MIKE’S HOT HONEY

ally in glassware replacement. (With rising costs coming from every corner of your business, a little savings sure sounds good.) And having the predictability of a reliable drinkware inventory, without having to run to a supplier for last-minute replacements? Priceless.

Infinium™ holds up beautifully over time, proven to resist clouding and scratching after over 500 dishwashing cycles, meaning it will continue to shine shift after shift, saving you up to $1,000 annually on replacements.

The stain- and odor-blocking material ensures guests will taste only the drink they ordered – and nothing else. Finally, Infinium™ was built to withstand extreme temps from boiling to freezing, so you won’t have to worry about any melting mishaps.

New! Infinium™ Alto

Whatever your space, there’s an

LP SEAFOOD products?

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1. Comprehensive Product Range

The modern restaurant operator needs more than just the basics. Distributors offering a broad selection of complementary products—such as sauces, oils, vinegars, spices, and charcuterie—provide the flexibility that chefs need to create innovative dishes. A distributor that understands food trends and offers curated selections can save operators time while inspiring new ideas for their menus. LP Seafood and Specialty, for instance, offers over 3,700 SKUs, including not only seafood but also a variety of specialty items.

2. Consultative Sales Reps

The sales representative plays a crucial role in a distributor’s success. It’s not enough for reps to just deliver products—they must understand the challenges their clients face and provide creative solutions. At LP Seafood and Specialty, sales reps often come from culinary backgrounds, giving them the knowledge and experience to offer tailored advice to chefs. “Our salespeople

Infinium™ glass to match your vibe. With dozens of shapes to choose from, including simple mixing glasses, classic stemware and everything in between, it’s easy to customize your cocktail program while making breakage a thing of the past.

The newest addition to the Infinium™ family ups the ante on style and design. Inspired by vintage cut-glass barware, Infinium™ Alto features radiating, light-reflecting geometric lines from rim to base for retro appeal and a high-end, eye-catching look that elevates your menu.

Functionality is key for Alto and other items in the Infinium™ line, with solutions designed for your needs in unique venues. Stackable shapes maximize efficiency and storage, especially in areas like pools and patios where space is at a premium.

Notches on the base of the glass prevent condensation and add sta -

bility on smooth surfaces, so your guests can enjoy time outside without spills and shatters caused by slippery, sweaty drinks.

The bottom line

You’ve got more important things to worry about than cleaning up broken glass – like mixing one-of-a-kind cocktails, creating amazing ambiance and offering your signature customer service. Because if your tableware isn’t serving you, how can you serve others?

With the beauty of glass and the durability of premium plastic, nearly unbreakable Infinium® gives you all that and more, saving you time, stress and money, all in one simple solution.

Ready to break-proof your business with Infinium™? Used for more than just patio season, Infinium™ is ready to elevate your beverage program. Connect with your Libbey sales rep or order a sample today and experience the beauty and durability firsthand.

are former chefs and food writers who are passionate about serving their clients,” MacGregor said. “They understand the challenges chefs face and are empowered to help them find solutions.”

3. Customization and Flexibility

Great distributors understand that no two restaurants are the same. Whether it’s sourcing a rare ingredient or offering custom cuts of meat, a distributor who can tailor their offerings to a chef’s specific needs can make a huge difference in creating a standout menu.

“We’ve built our specialty food line by listening to chefs and delivering what they need,” MacGregor explained. “Everything we offer, from olive oil to charcuterie, has been added because chefs asked for it.”

4. Speed and Reliability

In the fast-paced restaurant environment, timely deliveries are critical. A distributor who can guarantee quick turnarounds ensures that operators have what they need when they need it. LP Seafood and Specialty, for exam-

ple, offers a six-hour delivery window, ensuring that chefs in the ultra-competitive New York City market can rely on last-minute orders being fulfilled in time for service. “In this business, reliability is everything,” MacGregor said. “We’ve built our entire operation around meeting the demanding timelines of our customers.”

5. Commitment to Quality

High-quality ingredients are at the core of any great restaurant. A distributor that sources the best products and maintains strict quality control can be a game-changer for operators looking to maintain their reputation for excellence. LP Seafood and Specialty, for instance, prides itself on offering the finest seafood and gourmet ingredients, ensuring that restaurants can confidently craft their menus around top-tier products.

When selecting a distributor, foodservice operators should take several factors into account. First, look for a distributor that understands your specific market and customer base. A good

distributor doesn’t just sell ingredients—they help you create a menu that resonates with diners. Look for a partner who offers more than just products; they should provide insights, trend analysis, and support that can help elevate your offerings.

Next, ensure the distributor has a reliable delivery system. Restaurants, especially in cities like New York, depend on precision logistics to keep their kitchens stocked. Finally, it’s important to work with a distributor that prioritizes relationships. “We build strong, consultative relationships with our clients,” MacGregor explained. “We listen to their needs and help them find creative ways to meet the challenges they face.”

For those interested in exploring how LP Seafood and Specialty can help elevate their menu offerings with highquality seafood and gourmet ingredients, Ian MacGregor is available for consultation.

To learn more about their portfolio and how they can support your business, visit lpssnyc.com or reach out directly to Ian at ianm@lpbrandsnyc.com

ing payments even when the connection drops. No lost transactions, no frustrated customers—just smooth, reliable service every time.

• Get Insights at Your Fingertips with Real-Time Reporting: SkyTab’s advanced reporting tools help you make smarter decisions by giving you the data you need, when you need it. Track your best-selling items, identify peak hours, and monitor staff performance—all from one dashboard. With SkyTab, insights aren’t buried under confusing reports; they’re clear and actionable.

• Turn One-Time Guests into Regulars with Loyalty Programs: SkyTab’s built-in loyalty features help you reward customers and increase repeat visits. Personalized offers and points programs keep your customers engaged, ensuring they come back again and again. The result? Stronger customer relationships and higher retention rates.

Marketing Tools That Keep Your Restaurant Top of Mind

SkyTab doesn’t just manage pay-

ments—it helps you grow your business. With integrated marketing tools, you can design personalized campaigns based on real customer insights. Run limited-time offers, promote new menu items, or create loyalty rewards campaigns that keep your customers excited and engaged.

In today’s crowded restaurant landscape, staying top of mind with your customers is essential. SkyTab’s tools make it easy to build meaningful connections through targeted marketing campaigns that bring customers back through your doors.

Effortless Switching—We Handle Everything

We get it—switching POS systems sounds like a hassle. But with SkyTab, it’s easier than you think. Our team takes care of everything, from installation to training, so you don’t have to lift a finger.

• Free Installation and Go-Live Support: Our experts will handle the setup and ensure everything is running smoothly. No downtime, no stress—just

a seamless transition.

• Training for Your Entire Team: SkyTab provides comprehensive training so your staff feels confident using the new system from day one. Whether you have a large team or a small crew, we’ll make sure everyone is ready to go.

• Ongoing Support Whenever You Need It: SkyTab offers 24/7 customer support, so you’re never left hanging. Whether it’s a quick question or a technical issue, we’ve got you covered.

The True Cost of Doing Nothing

Still on the fence? Here’s the truth: every day you stay with your old POS system, you’re leaving money on the table. Between processing fees, lost sales from system outages, and missed growth opportunities, the cost of sticking with an outdated system is higher than you think.

With SkyTab, you’re not just getting a POS system—you’re getting a partner that helps your business thrive. The question isn’t whether you can afford to switch; it’s whether you can afford not to.

Ready to Keep More of Your HardEarned Revenue?

SkyTab gives you the tools you need to run a more profitable and efficient restaurant—without the headache of processing fees. With zero-cost processing, advanced reporting, offline payments, loyalty programs, and a $5,000 incentive, it’s the ultimate POS upgrade.

Why settle for a system that holds your business back? Switch to SkyTab and unlock the future of restaurant operations today.

Book Your Demo Today and Claim Your $5,000 Incentive

Curious about how SkyTab can transform your restaurant? Don’t wait— book your personalized demo now and discover how easy it is to save money, streamline operations, and grow your business. With our $5,000 incentive and zero processing fees, it’s a decision you won’t regret.

Whole Foods. And so what if we could kind of create a time machine and mix the dynamic aspects of all these different times in America? When we are trying to evolve, become healthier, sometimes we want to erase our past. But of course we cannot. So, it’s not about nostalgia. It’s about integrating the past, present, and future. Just like veganism is innovative, so were diners, and Hank Williams, and McDonald’s, and Bud Powell and baseball and Joni Mitchell and Alice Waters ... it’s all American innovation. It’s all of a piece. Maybe we can slip the ghost of Elvis a peanut butter, banana, and vegan bacon sandwich. The past needs healing too.

What specific steps have you taken to ensure Nikki’s Not Dog Stand is as eco-friendly as possible, from sourcing ingredients to packaging?

I mean, we are using tin-foil to deliver the Not Dogs hot, so we are by no means some bastion of sustainability. We do what we can, what feels right, what feels natural. Once you start paying attention to how stuff impacts the planet, it just sort of naturally happens. Sometimes it can be more expensive to get the ecofriendly napkin, or wrapper, or cup. But actually, surprisingly, often it is not. That

HEARTLAND CATFISH

ing,” said Mills.

said, we still have a long, long way to go. And that’s okay. We are not in some race or competition to be pure. Some people think that what they are doing is pure because it goes against what they used to do. But that is a kind of false heroism. We sell Hal’s Seltzer, in plastic bottles, I’m a New Yorker-- I love Hal’s. But once I can find the right deal, we will have Hal’s in cans. Sometimes it’s just about what’s available, and you can’t be Captain Planet. And the people who say they are Captain Planet, they are often flying around on jets.

How have customers responded to your plant-based versions of classic dishes? Do you find that people are drawn in by the nostalgia, the sustainability, or both?

Again, we are not serving nostalgia. We are serving innovation. We live in a time right now where the binary com-

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Serving catfish successfully in a restaurant or foodservice setting involves a few best practices to ensure optimal taste and presentation. One of the most popular ways to serve catfish is fried, which highlights the fish’s naturally mild flavor and creates a crispy, crowd-pleasing texture. However, with consumer preferences shifting towards healthier options, catfish can also be grilled, baked, or even used in tacos and salads.

For best results, professional chefs and foodservice operators should:

• Use Fresh or Frozen Catfish: Quality starts with the product. Using premium farm-raised catfish, like that from Heartland, ensures a mild flavor and tender texture that adapts well to various cooking methods.

• Experiment with Seasonings : Catfish is versatile enough to handle bold flavors, such as Cajun spices, barbecue rubs, or citrus-based marinades. However, its subtle taste also works well in more delicate preparations, like a simple lemon butter sauce.

• Consider Health-Conscious Preparations: With many diners seeking healthier options, grilled or baked catfish, seasoned with herbs and served with light sides like vegetables or grains, can appeal to a broader audience.

• Offer Menu Variety: Featuring catfish in different styles—such as fried with a classic Southern twist or used in modern, international dishes like ceviche—gives chefs the ability to cater to diverse palates.

puter tells us that reality is in two pieces. There is black and white, there is us and them, there is past and future, etc... So naturally a vegan hot dog stand with 1950s sensibilities is split in two-- it is nostalgia and it is sustainable. But if we take off our Google glasses, it is just one thing. It’s American.

You donate 10% of your profits to local food banks — why is this important to you, and how do you see Nikki’s Not Dog Stand contributing to the Sag Harbor community in the future?

Sag Harbor has an incredible artist community and history. That said, my husband and I looked all over Long Island for the right space, for years. At one point it looked like we would be opening in Hampton Bays, but that fell through. This was just the right modest space for what we were trying to do. However, the rent is steep. Which impacts not just us, but also, by paying it, we inadvertently become part of the problem that is gentrifying Sag Harbor. So, it’s not so simple. But we are going to do our best to try to support Sag Harbor, and not just our landlord. The goal is to feed everyone, even if that goal is impossible to reach. It all goes back to integration, I guess. It’s a delusion to think that I am here and you are out there.

Nikki’s Not Dog Stand, 51 Division Street, Sag Harbor, NY, is open Tuesday through Saturday, from 11:30 a.m. to 7:30 p.m. Check out its full menu: www. nikkisnotdogstand.com

Additionally, the ease of preparation is a key selling point. Catfish filets from Heartland Catfish are pretrimmed and ready to cook, which saves valuable time in the kitchen— an important consideration in today’s labor-constrained environment. “We’ve made it easy for chefs to use our product with minimal prep time,” noted Mills.

For restaurants and foodservice operators looking to incorporate highquality, farm-raised catfish into their menus, partnering with a trusted supplier like Heartland Catfish is key. Operators can reach out directly to Jonathan Mills and his team for more information on Heartland’s portfolio of catfish products. With over 25 years of experience in the industry, Heartland is equipped to meet the needs

of operators both large and small, providing reliable service and highquality fish that can help boost menu profitability.

To learn more or to request samples, contact Jonathan Mills, Vice President of Sales at Heartland Catfish, through their website or social media platforms.

“We’re always happy to work with new partners and help them explore the many possibilities that catfish can bring to their menus,” Mills concluded. Heartland’s portfolio of solutions is designed to meet the evolving needs of the foodservice industry, offering a profitable, sustainable, and delicious product that can adapt to any culinary style.

California Burger (photo credit: Eric Striffler)

Exactly. I joined the Palm Restaurant Group. At the time I was brought on as an HR Director, which was a big leap for me. I had about four or five years of experience by then, but I wasn’t finished with my Master’s yet. Still, they saw something in me, and I appreciated that. I stayed at the Palm for nine years, eventually becoming the VP of HR. We had fewer than 30 restaurants across the country, and it was a small, fine dining steakhouse that was family-run. It’s where my career really took off, and I learned a lot about running a business from an HR perspective.

What were some of the key takeaways from working at the Palm?

Working for a family business brings its own unique dynamics. One of the biggest learnings was understanding the value of loyalty. There was a deep sense of loyalty throughout the organization, which I found incredibly important. It helped me understand the significance of building relationships based on trust and mutual investment—something that’s vital when you’re still figuring out where you want to go with your career.

I also developed an appreciation for the restaurant industry. It was my first experience in food service, and I got a close-up look at the workforce—what it takes to run restaurants and the dedication required from everyone involved. The industry is a different breed. It’s tough, but it’s incredibly rewarding when you see the kind of sacrifice and effort people put in.

Plus, the food was fantastic! I’d spend my days doing trainings, meeting with employees, conducting investigations, and by the end of the day I could enjoy a great steak and a glass of wine. I definitely learned a thing or two about enjoying the perks of fine dining.

What was it that ultimately led you to Flynn Group? What was the attraction there?

After 9 years with The Palm, I made a personal decision to relocate from the DC area to Cleveland, OH. I was fortunate to be able to continue with The Palm for a short period of time, but eventually this is where I met the Flynn team. When I joined Flynn, it was actually called Apple American Group. We had about 200

Applebee’s locations, and I honestly had no idea that such a business even existed right here in Cleveland—just 15 minutes from my home. Despite being one of the larger employers in the area, it wasn’t particularly well-known.

The people I met during the interview process are what really attracted me to Flynn and continue to keep me here today. I met Greg Flynn, our founder, along with our CFO and COO at the time. I also spent a couple of days with the market leaders for Applebee’s. I was just blown away by the alignment in our values. These were some of the brightest people I’d ever met, and they were genuinely interested in me as a person. That sense of alignment and trust really made my decision easy.

What were those core values that aligned with you so well?

The values that stood out then are still very much alive today. One of the biggest is genuine care for people. It’s a hard thing to quantify, but there’s a level of authenticity and transparency here that I felt from the very start. It resonated with me because I’m very authentic—what you see is what you get. I felt like I didn’t need to put on a different persona; I could be my true self here.

Another key value is this entrepreneurial culture and high level of ownership. We empower our local leaders to make decisions without unnecessary bureaucracy. Flynn is a massive organization, but it’s not bogged down by hierarchy or red tape. That was something I noticed right away and loved—the focus was on results, on doing what needs to be done, and doing it quickly.

We also value winning, but in the right way. We’re competitive, yes, but it’s not about winning at any cost; it’s about winning while lifting up the team. I was an athlete in high school, so that competitive but fair spirit resonates with me. And finally, the idea of “teaming”—working together—is a major part of our culture. It’s what makes us successful in business and it’s what makes Flynn a great place to be.

What have you learned from expanding into the fitness business, and how does that relate back to the restaurant sector?

We entered the fitness business nearly a year ago, joining the Planet Fitness franchise system. It’s similar to restaurants in that you need physical assets and a service-minded workforce, but comes with its own challenges as well. One other interesting similarity is the challenge of attracting and retaining talent—we’re essentially looking at the same pool of candidates as we are in the restaurant business.

Operationally, there’s a lot we can share between the sectors. When we bring all our Directors of Operations together for our annual meeting, we now include the fitness team. Initially, there was some hesitation—people wondered if there would be anything to learn given the different industries. But they soon realized we’re all doing essentially the same work: managing people, ensuring excellent customer experiences, and managing the P&Ls. There’s so much overlap, and it’s exciting to see what we can take from one industry to improve the other.

How do you manage the training needs of a diverse team across both the restaurant and fitness sectors?

It’s really all about flexibility and meeting our employees where they are. In an organization like ours, we have such a diverse population and have team members who are above store spending time on planning and oversight, as well as team members who spend most of their time directly with customers. So, we need to ensure our training works for everyone in different roles.

One of the core strategies we are working on now is breaking down training into smaller, more digestible sessions. Instead of asking people to sit down for four-hour seminars, we are looking to offer shorter, focused training sessions that they can complete when it fits their schedule. This approach will make training more accessible, especially in industries like ours where time is precious.

We are also looking to embrace more digital learning tools. Training is becoming more mobile, and people appreciate the ability to learn on the go. Ultimately, we want to make sure learning isn’t a one-time event; it’s ongoing, embedded in what our people do every day. Followup and reinforcement are key to making

sure skills are truly learned and applied.

What’s next for Flynn Group? What opportunities do you see for the organization moving forward?

We’re in an exciting phase right now. Our focus in the immediate term is integrating the fitness business into our operations, making sure we align on systems, training, and best practices. Once that’s fully in place, we’ll be able to capitalize on more opportunities for synergy between our restaurants and our fitness centers.

We’re also always on the lookout for growth opportunities - both within our existing brands and through acquisition in new brands. The growth is exciting as it continues to create opportunities for our people to learn and rise in the organization - there are no barriers to ascension at Flynn. But wherever the growth comes from, it’s important that we stay true to our core values - empowering our local leaders, supporting our team members and managers, and outperforming the competition day in and day out.

You’ve had a fascinating career, from working in telecom to fine dining and now overseeing multiple sectors. What advice would you give to someone just starting out in HR or thinking about a career similar to yours?

I would say, first and foremost, be open to opportunities that come your way, even if they’re not exactly what you had envisioned. My career didn’t follow a straight path; there were moments when I had no idea what the next step was going to be, but I stayed open to learning and taking risks.

Second, relationships are key. Whether you’re working in a small family-run business or a larger corporate setting, the connections you build are critical to your success. Find mentors, be curious, and don’t be afraid to reach out to people who inspire you. It’s often those relationships that open doors.

And finally, always focus on the people. In HR, it’s easy to get caught up in policies, procedures, and paperwork. But at the end of the day, it’s about the people and how you can help them succeed. If you remember that, everything else will fall into place.

I sold Luna Pizza after opening back up after the Covid lockdown. I could not rethink the business for a third time. My husband always said, “Once it stops being fun then we will stop.” We had taken the business from concept to award winning pizza to sale. After many years of importing products from Italy, I was lucky enough to find an emerging business in the pizza equipment sector. I love to pioneer brands, but understand the amount of unrewarded time and energy it takes to be successful. Fortunately, 24/7 has an owner who is very savvy and forward thinking.

A day in the business development role for 24/7 Restaurant Equipment is never the same, which for me, is challenging yet exciting. I start each day with a plan which sometimes unravels perfectly but mostly becomes a dance of activities.

How many people worked for you at Luna Pizzeria and now at 24/7 Restaurant Equipment?

When we opened the pizzeria, we started out with just our five family members. My husband and three daughters. At ages nine, 11 and 13. Each daughter assumed very naturally a position, whether it was front of house, operations, marketing, they learned many valuable lessons by being business owners. When we sold the pizzeria, we had 10 employees. At 24/7 Restaurant Equipment, it is just me and Christian, the owner. We are constantly working to expand in our market by traditional selling and also by hosting small events for potential customers. We meet with vendors, plan sales activities, network and do a lot of quoting on equipment and jobs.

You are an AVPN Certified Pizzaiola… how did this come about?

I worked for an importing company who sold flour, tomatoes, and olive oil. I traveled around the country promoting the art of Neapolitan pizza. This was a relatively new concept for the USA, so I had a renowned chef from Italy work with me to drive home the authenticity of the concept. We spent a lot of time together making dough, working in pizzerias and consulting

to many levels of pizza organizations, from chain accounts to mom-and-pop locations. When I decided to open my own Neapolitan pizzeria, my husband and I spent a week of in-depth training at his restaurant starting in the early morning. I was recognized by Italy for this knowledge and granted the certification.

24/7 recently opened a showroom and culinary center. Tell us about your goal to inspire and bring together people and businesses in the pizza community.

I am very excited to be a part of this new business. I have been involved in the pizza business for more than 20 years in some way or another. I sold food for major distributors, I imported flour from Italy, of course there was the pizzeria for 14 years and now specializing in pizza equipment at 24/7 Restaurant Equipment.

I like to hear the stories of those in the pizza business. We learn how they got started in business, where their families originated and the struggles and triumphs they have encountered. I can relate and hopefully and most importantly, I hope to help in some way.

What are your lessons learned about leadership and maintaining the pizza culture?

I learned that you need to respect each pizzaiolo for who he/she is and what pizza they create. It is a deeply personal offering, and no one should criticize. There are guidelines and rules for certain styles of pizza, but in the end, it is the decision of the pizzaiolo, which could be what he/ she wants to serve, what their customers are demanding or simply just what has been done in the past and that’s OK.

Who are the mentors that have helped you in your career?

Roberto Caporuscio was the one who trained me, who I worked with out in the field and who treated me with respect. I could call Roberto any time of day and ask why my dough is doing something weird and he would diagnose it sight unseen from the oth -

er side of the country!

I also worked with Dante Daga, Top Italian Chef in Italy extensively. We worked to promote the flour I imported by going to pizzerias, bakeries, and pasta manufacturers. I learned so much about the properties of flour and how it reacts under certain conditions that it brought my understanding of pizza to a whole new level.

How do you teach the culture of pizza to your staff? How do you share it with your community?

Well since our staff is just the two of us right now, we learn from each other. Christian is becoming quite the pizzaiolo and I am learning the technical side of equipment from him. As we grow, we will share our knowledge and experiences with our team. We are always inviting the community into our Culinary Center for organized demo days, but we also conduct dedicated days to an end user if they want to test out recipes or new techniques without distraction. We are here to help and will make it convenient for the operator because we know how valuable their time is.

What does 24/7 Restaurant Equipment offer dealers?

We offer dealers the knowledge needed to service Pizzerias and a culinary center open to them and their customers anytime to come test the equipment. We love to showcase our pizza related equipment in person while having meaningful conversations about the challenges of the pizza business in their particular area of the country. We provide solutions to the operator and encourage dealers to engage with hands-on experience for themselves.

Tell us about the recent “Pizza Jam” event, the NJ Pizza award winner, and the NJ Pizza influencers.

We recently put together a “Pizza Jam,” which was inspired by watching how when pizza people get together there is an immediate party. Everyone is happy, making pizza together and getting together for pics. We had a friendly competition for those who wanted to check out the new Dragon

stone conveyor oven. We also had the electrically powered brick oven, the Power deck running. This powerdeck received many compliments and I believe we will be selling many more of these ovens than was anticipated! When you add some vendors, who also impart knowledge and are eager to learn you have an open, casual setting for sharing ideas.

The two winners (actually three, because there was a tie) were chosen by the people using an app to track votes and two judges tallied their scores for their favorite.

The bragging rights are what each pizzeria is in need of for a sense of pride and accomplishment but also for recognition. My Pizzeria won awards and with each award came a flurry of business and so we tried to be sensitive to all our competitors I personally traveled to visit each pizzeria who took part in the competition. I was in awe of each one of them! We got to know some influencers and they added fun and social media expertise!

Which equipment are a necessity for you? Recommend to other pizza businesses?

For me it is the following:

The Oven. This is the machine that will be your best friend every minute you are working. You will get to know your oven and how to harmoniously work together.

The Mixer. It is important for the type of dough you are producing so it should work the dough the way you want.

The Prep Table. You need to make sure you have a good quality prep table with enough working space. The other necessary equipment pieces would be refrigeration, freezers and more depending on the concept.

When recommending pizza equipment, I first need to understand their vision and operation. Then their staffing situation, their budget and utility capabilities. It is not hard but does require a well thought out plan and we can help!

cluding the Miroil System, OFS, and AutoFilter, providing users with versatile choices for efficient oil maintenance and extending oil life while ensuring optimal frying quality.

3. Increased Efficiency

• High-volume output: Certain AutoFry models can handle large quantities of food, making them ideal for FECs with heavy traffic, especially during peak times like weekends and holidays.

• Faster food prep: With AutoFry’s built in heat/time compensation known as SimpliFry, FECs can prepare food more efficiently, ensuring guests spend less time waiting and more time enjoying the fun.

4. Versatility in Menu Offerings

• Wide range of fried foods: From traditional favorites like French fries and chicken tenders to specialty items like fried pickles and mini corn dogs, AutoFry allows FECs to offer a diverse menu.

• Customization options: AutoFry enables operators to experiment with seasonal or themed fried items, adding variety to the menu and keeping guests intrigued.

Sample Menu Ideas for FECs Using AutoFry

A well-crafted menu can elevate the

foodservice experience in FECs. Here are some menu examples that FECs can easily prepare using AutoFry:

• Classic Crowd-Pleasers:

• French fries

• Mozzarella sticks

• Chicken tenders

• Fun Finger Foods:

• Mini corn dogs

• Fried pickles

• Loaded tater tots

• Sweet Treats:

• Funnel cake fries

• Churros

• Donut holes

These items not only appeal to kids but also satisfy adult guests. By offering a variety of both savory and sweet options, FECs can ensure there’s something for everyone.

The Financial Benefits of Fun & Food

A strong foodservice program doesn’t just enhance the guest experience—it also contributes significantly to an FEC’s bottom line. Here’s how:

1. Higher Per Capita Spending

• Offering food and beverages increases the average spend per customer. Families are more likely to stay longer and spend more when they can have a meal or snacks without leaving the venue.

2. Increased Dwell Time

• Providing food options keeps

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and tasty Taggiasca olives to provide savory, summery notes.

The book is bilingual in English and Italian and the translation, as you might detect from the above excerpt, is not fully idiomatic.

Cimini’s voice and philosophy is fully evident, though, especially in the last 150 or so pages of the book where he addresses his passion for ingredients and the artisans and farmers who supply him everything from offal to salami to firewood.

Photographs, quite handsome ones, are more abundant than text. Hardcover. Color photographs

throughout. Bilingual in English and Italian.

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

Dinner SOS

This fun and inspiring podcast from Bon Appétit promises to “answer desperate home chefs’ cries for help.” Each episode begins with a listener question about a culinary

guests on-site longer, leading to more opportunities for additional spending on games, attractions, and other activities.

3. Repeat Business

• Great food gives customers another reason to come back. If guests enjoy both the entertainment and the dining experience, they’re more likely to return with friends or family in tow.

4. Group Events and Parties

• FECs often host birthday parties, corporate events, or group outings, where food is a major component. A reliable fryer like AutoFry allows for quick preparation of food orders, making it easier to accommodate parties and increase catering revenue.

crisis, such as how to cater a dinner party when all of your guests have different dietary restrictions, or how to overcome a fear of cooking a specific ingredient (say, chicken). Other topics are more recipefocused — how to make a brownie that’s not too sweet, or a glutenfree pizza that tastes like the real thing. After follow-up questions, Chris Morocco, the Bon Appétit food director, enlists a rotating panel of food writers and experts to suggest solutions to the problems, which listeners practice and report back on.

The Future of Foodservice in FECs

As the FEC industry continues to evolve, integrating fun and food will remain a key strategy for success. Offering quality food helps to differentiate an FEC from its competitors, transforming it from a simple play destination into a complete family outing experience. By leveraging innovative kitchen equipment like AutoFry, FECs can create a dynamic foodservice program that is safe, efficient, and capable of handling high-volume demand.

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

MEDIA CORNER

water to deliver its flavor. Too many establishments fail to provide that, which impacts the customer’s experience,” she said. To ensure tea delivers on flavor, servers must understand the basics of brewing—whether steeping green tea at a slightly cooler temperature or giving herbal blends the time they need to release their full aroma.

3. Storage Solutions: Proper storage is another critical factor. Cindi Bigelow pointed out that all Bigelow teas are stored in foil to protect them from moisture and other contaminants. “Restaurants may not have the luxury of specialized storage spaces, but by using our foiled packaging, they ensure each tea bag remains fresh, even in a less-thanoptimal environment,” she said. The use of proper packaging helps restaurants avoid stale flavors that could detract from the dining experience.

4. Understanding Your Audience: Not all tea drinkers are the same. Tea can serve as an alternative to coffee late in the day, particularly for diners who wish to avoid caffeine in the evening. “People may enjoy their coffee in the morning, but as the day goes on, they’re looking for something different,” noted Ricci. Providing a selection of non-caffeinated herbal teas, like chamomile or a peppermint blend, allows restaurants to offer a beverage that can be enjoyed without affecting sleep.

5. Training the Staff: Educating staff about tea can make all the difference in how it is received by customers. As Ricci noted, “If servers aren’t knowledgeable about tea, they’re not going to recom-

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dough, roll up the dough, slice into bite-size pieces, bake and serve. These make great shareable appetizers for the whole table.

mend it, and customers won’t consider it.” Training doesn’t need to be complicated— teaching servers how to suggest an herbal tea in place of a dessert, for example, can help generate interest and sales.

Although coffee and tea are both hot beverages, their market dynamics are different. Coffee has long held dominance, especially during breakfast and brunch hours. However, tea provides an opportunity for restaurants to diversify their offerings, particularly during later dining hours. “Tea brings its own unique profit margins, and unlike coffee, it offers a range of experiences—from calming herbal teas to strong black teas,” Bigelow mentioned.

In a typical dining situation, coffee may be the first choice, but when diners are presented with high-quality tea, especially as a paired recommendation after dinner, they often embrace the option. Tea also enjoys the perception of being a healthier alternative, which appeals to diners seeking well-being and relaxation.

“Tea offers something unique,” Ricci said. “It has the versatility to be offered at any time of day, and its variety of flavors and blends allows it to fit well with every dining occasion. A beautifully presented herbal tea can finish a meal just as well as a decadent dessert, with fewer calories but equal satisfaction.”

Bigelow offers five distinct brands to cater to various dayparts in foodservice settings. Bigelow Signature is the classic

9. PIZZA LOGS. These egg-roll shaped delights pack all of the pizza flavor into a fried roll of dough. There’s no need to sauce the dough before frying; serve pizza logs with a side of marinara sauce for dipping.

10. PIZZA POCKETS. These small, sealed pockets of dough filled with pizza ingredients bake up into great grab-and-go bites.

11. STROMBOLI. This rolled pizza dough filled with meats, cheese, and veggies bakes into a delightfully

line, offering popular black and green teas ideal for breakfast and all-day service. Steep by Bigelow provides organic blends, perfect for health-conscious guests seeking a premium option. Steep Café delivers whole leaf tea in sachets, providing a high-end experience suitable for afternoon tea service. Benefits by Bigelow focuses on wellness, offering blends like “Sleep” and “Calm” to wind down in the evening. Lastly, Botanicals is a cold infusion line, perfect for refreshing, caffeine-free hydration throughout the day.

Whether you’re looking to add a classic black tea, experiment with organic blends, or introduce an innovative herbal selection, Bigelow’s portfolio has a solution that will elevate the experience for every customer. Ricci encourages foodservice operators to reach out directly to explore their options. “Email is the best way to connect with me,” he added. Interested parties can contact Scott Ricci at scottricci@tugboat-creative.com for

more information about Bigelow’s offerings and to get started with a tailored tea solution.

Bigelow Tea has exciting plans on the horizon, including the construction of a state-of-the-art facility in Louisville, KY. Cindi Bigelow shared, “This new facility will be our largest, ensuring the highest level of quality control and allowing us to continue delivering the perfect cup of tea.”

Bigelow’s commitment to quality and education underscores the company’s vision of bringing tea to the forefront of foodservice. Cindi Bigelow concluded, “Our mission is to make quality tea accessible for every restaurant, empowering them to deliver an exceptional experience to their customers. With our new facility, we’re ready to take tea in foodservice to the next level.”

For foodservice operators, the time is now to embrace tea—not just as an afterthought, but as an integral part of the dining experience that complements the menu and provides customers with a memorable, high-quality option.

For restaurants or foodservice operators interested in enhancing their menu with quality tea, Scott Ricci and his team at Tugboat Creative Works offer comprehensive support and can be reached via email at scottricci@tugboatcreative. com. “We have a range of merchandising options and training materials to make tea an accessible, profitable part of the menu,” Ricci concluded.

crispy-on-the-outside, gooey-on-theinside appetizer, snack, or meal.

12. CALZONES. It’s Italian folded pizza! Simply fill the dough with any ingredients – cheese, meats, vegetables, sauce (or save this for dipping!), fold into a half-moon shape and seal the edges before baking. This elevated pizza rendition can be served as an entrée.

For more out-of-the-box recipe ideas, training videos, and a variety of solutions for restaurant operators, visit Rich’s Pizza Portal at www. RichsUSA.com/pizza. Rich’s is proud to offer the most diverse and flexible frozen dough, crust, and fully topped pizza portfolio.

RICH’S

providing attendees with access to the latest innovations in restaurant management, customer engagement, and kitchen equipment. Vendors will showcase products that streamline operations, from point-of-sale systems to robotics, that can help automate repetitive tasks.

“Our goal has always been to connect operators with solutions that make their day-to-day processes more efficient and cost-effective,” Celentano said. He emphasized that in a climate where labor is scarce and costs are rising, embracing technology is often the most practical solution. “Whether it’s through smarter inventory systems or automated kitchen equipment, our exhibitors will offer ways for operators to do more with less.”

The show will also feature the debut of the Operator’s Choice Award, which recognizes the most innovative products as chosen by industry professionals. Attendees can view award-winning products on display, giving them a chance to explore new technologies that can impact their bottom line directly. “This award highlights the most impactful innovations of the year, giving operators ideas they can implement right away,” Celentano added.

One of the event’s most engaging elements is its focus on culinary trends and menu innovation. The Culinary Innovation Theater will feature live demonstrations from top chefs, including Chef Maneet Chauhan, known for her expertise in blending Indian cuisine with American flavors. Demonstrations will provide operators with new menu ideas that not only appeal to customers but also utilize affordable, sustainable ingredients to help control costs.

For pizza operators, the Pizza Tomorrow Summit will host the annual Galbani Professionale Pizza Cup & Acrobatic Trials, drawing talented pizzaioli from across the nation to showcase their skills. These competitions, alongside demonstrations of dough preparation and topping techniques, offer inspiration and technical skills that operators can take back to their kitchens. According to Dover, “The live demos and competitions are some of the most valuable experiences we offer at the event. They bring creativity and energy to the show floor, showing operators that there are always new ways to approach

menu development—even when resources are limited.”

In addition to providing actionable insights and solutions, the Florida Restaurant Show and Pizza Tomorrow Summit are platforms for building lasting connections. With thousands of restaurateurs, suppliers, and foodservice professionals in attendance, operators have the opportunity to share their experiences, exchange strategies, and establish valuable partnerships.

“Our industry thrives on community, and this show is about bringing people together to solve shared challenges,” Celentano explained. “Whether you’re a small business owner or a seasoned operator, there’s always something to learn from others in the field.” Dover added that the FRLA’s involvement enhances the event’s value by ensuring that attendees have access to resources tailored to the unique needs of Florida’s restaurant operators. “By fostering an environment where professionals can connect and learn from each other, we’re helping build a resilient community within the industry.”

With the upcoming three-day format in 2025, the Florida Restaurant Show and Pizza Tomorrow Summit are set to expand their impact. The extended schedule will allow for additional educational sessions, deeper exploration of new technologies, and more time for operators to engage with exhibitors. Celentano shared his optimism for the future, saying, “The decision to expand was driven by demand from our attendees, who are looking for more. By adding an extra day, we’re able to meet that demand and continue evolving to support the industry’s growth.”

As the industry faces complex challenges, the 2024 Florida Restaurant Show and Pizza Tomorrow Summit offer a timely response, equipping operators with the knowledge, resources, and networks to succeed in an ever-changing landscape. The event promises a unified platform for Florida’s restaurant operators to tackle the year’s challenges and discover the innovations needed to stay competitive and profitable.

Learn more at https://www. flrestaurantandlodgingshow.com/

WONDER

prepared in central kitchens, then finished at individual storefronts to ensure freshness. Hoggett’s background with Amazon’s grocery delivery services and his work with Whole Foods CEO Jason Buechel have equipped him with a strong foundation in fresh-food logistics and complex supply chains.

Lore believes that Hoggett’s expertise will help Wonder optimize every aspect of its supply chain, from sourcing ingredients to managing the logistics of meal preparation and delivery. “Tony’s experience with large-scale supply chain and logistics will help us refine our processes as we grow,” Lore said. “We want to make sure every Wonder meal reaches our customers hot, fresh, and fast.”

By leveraging his Amazon experience, Hoggett aims to streamline Wonder’s delivery service, aiming to maintain the 30-minute average wait time customers have come to expect. Lore noted that this efficiency is integral to Wonder’s ability to differentiate itself in the competitive food delivery market, where maintaining food quality during transport remains a challenge. With Hoggett’s operational expertise, Wonder aims to create a scalable model that optimizes every square foot of its retail spaces. In each location, Wonder offers multiple restaurant concepts under one roof, enabling customers to order from a variety of cuisines. This approach has helped Wonder reduce real estate and labor costs, allowing the company to reinvest in its technology and culinary offerings. “Tony’s experience in managing Amazon’s physical retail initiatives gives him an edge in helping Wonder expand efficiently,” Lore noted. “We’re confident that he’ll bring in new ideas to optimize our store formats and adapt our offerings to suit different demographics and regions.”

Wonder’s growth strategy includes exploring smaller storefront models, like its locations within Walmart stores. This adaptation allows Wonder to reach new customers with a pared-down menu tailored to local preferences. Hoggett’s history with Tesco, where he served in multiple leadership roles before joining Amazon, will be valuable as Wonder continues to tailor its stores to the demands of diverse communities. At Tesco, Hoggett honed his skills in understanding market dynamics and local

preferences, which are crucial as Wonder grows.

Under Hoggett’s guidance, Wonder’s move toward streamlined, high-density operations align with its longer-term financial goals. Lore has set his sights on an IPO within the next three to five years, seeing Wonder as a viable candidate for public markets once it reaches a profitable, scalable model. “Our vision is to become the next big tech-enabled retail business,” Lore said. “Tony’s hiring is not just about expanding our store count; it’s about making sure every location can deliver on our promises to customers while generating high returns on every dollar spent.”

Wonder has raised $1.5 billion in funding to date and recently closed a $700 million round, positioning it to execute on this aggressive expansion plan. Despite the capital infusion, Lore emphasized that the company’s goal remains disciplined growth. “It’s not about expanding too quickly or taking on more than we can handle,” Lore said. “With Tony on board, we’re laser-focused on doing this right.”

Beyond expanding Wonder’s physical footprint, Hoggett will oversee Wonder’s culinary engineering and technology divisions, areas that play a significant role in the company’s differentiation. Wonder has invested in its proprietary delivery and kitchen technology, allowing it to serve food hot and fresh across its densely concentrated delivery zones. At Amazon, Hoggett championed tech innovations that balanced convenience with practicality, such as Amazon Fresh’s “smart” shopping carts, which streamlined the checkout process without overwhelming customers with unnecessary complexity. Wonder’s focus on making technology user-friendly aligns with Hoggett’s philosophy that “technology should always serve the customer’s needs first.”

Under Hoggett, Wonder plans to continue innovating in the culinary space, exploring new ways to enhance the speed and quality of its service. Lore highlighted this goal as essential to Wonder’s brand identity: “We’re not just a delivery company; we’re about delivering a unique, elevated experience. Tony’s experience will help us make that experience even better.”

dation of your online presence. Social media can enhance it, but if your site isn’t optimized, you’re leaving money on the table.

So how do you know if your strategy is working or lacking? It’s all about data. At Elite, we look at several metrics: traffic increases, conversion rates (online orders or reservations made through your site), and improvements in keyword rankings. The goal is to ensure that the people searching for what you offer—whether it’s “fine dining near me” or “authentic Italian Asian fusion”—are finding you, visiting your website, and ultimately performing an action—booking, walk-in,

SHAYNE VARNUM

or call. We focus on the conversion of these processes and can follow the ROI down to metrics that show exact results from any digital medium.

And remember, optimization isn’t a one-time fix. It’s an ongoing process. Your competitors are constantly optimizing their sites, and search engine algorithms are always changing. You need a partner who can stay on top of those changes and adapt your strategy as needed.

At Elite, we take a holistic approach to digital presence. It’s not just about keywords and rankings. It’s about creating a digital strategy that fits your brand, speaks to your audience, and

from page 30

Varnum emphasized that workplace hospitality, particularly in foodservice and amenities, plays a crucial role in making offices attractive to employees. “While remote work has its benefits, hospitality is about people. The energy of face-to-face interactions can’t be replicated virtually, and companies are increasingly realizing this. SHFM is working to help our members create spaces that foster these connections.”

With foodservice and workplace amenities now seen as key differentiators for attracting and retaining talent, SHFM is helping its members stay ahead of the curve. “The workplace is more than just a place to work—it’s a space where culture and collaboration are cultivated,” Varnum said. “Foodservice and hospitality offerings are critical to creating environments where employees want to be.”

Through SHFM’s resources, members are given the tools to innovate and reimagine their workplace amenities to meet the expectations of the modern workforce. “We’re already seeing a rebound in the industry,” Varnum added. “Our corporate members are evolving their hospitality services to reflect new cultural and environmental needs.”

Sustainability continues to be a top priority for SHFM and its members. “I believe SHFM has been a leader in driving sustainable practices in work-

drives real business results. We start by analyzing your current site—looking for technical issues, analyzing content, and assessing how well your site performs locally and nationally. From there, we craft a custom strategy tailored to your needs.

For many restaurants, this means improving site speed, fixing mobile usability, adjusting incorrect on-page elements, and creating content that speaks directly to what your customers are searching for. We also dive deep into analytics, making sure we’re tracking the right metrics and continuously improving.

So, what’s next? If you’re serious

about growing your restaurant, you can’t afford to ignore best practices. Our roster of clients and references is always available. Information is power, and there is always an opportunity to grow. Analyzing direct competitors and what they are doing to market is an information superhighway. Research, analyze, and implement.

As our growing commitment to the hospitality industry, we are happy to offer you a complimentary consultation for the readers—please reference “Digital Food,” and our team looks forward to meeting you!

place hospitality and foodservice,” Varnum stated. “While the pandemic slowed us down a bit, sustainability remains a core focus. Many of our company members have sustainability as a mandate, and SHFM is committed to providing resources and guidance to help them achieve their goals.”

From reducing waste to adopting energy-efficient technologies, SHFM is supporting the industry’s transition to more sustainable practices, a mission that Varnum believes is crucial for the future of workplace hospitality.

Artificial intelligence (AI) is transforming many industries, and the foodservice sector is no exception. However, Varnum remains clear-eyed about the limitations of AI in hospitality. “While AI can certainly help create efficiencies, hospitality is ultimately about people. It’s unlikely that robots will fully replace human interaction in our corporate cafes,” he remarked.

Instead, Varnum sees AI as a tool to enhance service delivery. “By using data more effectively, we can anticipate the needs of employees and adjust staffing or resources accordingly. AI has the potential to improve efficiency, but it’s not a replacement for the personal touch that defines our industry.”

Varnum is particularly passionate about engaging SHFM’s younger members. “Our Rising Star Program has been a huge success,” he said.

“Currently, about a third of our membership is made up of young professionals, those under 40. This younger generation is actively involved in SHFM, and they’re bringing a lot of energy and innovation to the table.”

By offering mentorship opportunities and specialized educational content, SHFM is working to ensure the future of the organization remains bright. “It’s important to invest in the next generation of hospitality leaders,” Varnum emphasized. “They’re the future of this industry, and it’s our job to provide them with the tools and opportunities they need to succeed.”

As Varnum looks ahead to the future of workplace hospitality, he remains optimistic. “The industry has shown remarkable resilience over the past few years,” he said. “As we continue to innovate and adapt, I’m confident that SHFM will play a key role in shaping the future of workplace hospitality.”

From embracing new technologies to fostering inclusive communities, SHFM is well-positioned to lead its members through the challenges and opportunities ahead. Under Varnum’s leadership, the organization is poised to continue its mission of connecting, educating, and empowering leaders in corporate hospitality.

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

may be tempted to review their employees’ social media posts to, perhaps, assess whether employees’ views and values align with their own. Employers should, however, tread carefully.

To begin with, social media posts made on employees’ personal accounts constitute off-duty activities. Accordingly, employers generally cannot limit, or impose discipline on, employees for strictly political posts.

Additionally, approximately half of states, including New York and California, have laws curtailing an employer’s right to demand review of employees’ private social media posts. Although these laws vary slightly, they all generally prohibit employers from asking for employees’ social media usernames and/or passwords, or requiring employees to share any social media posts that are not publicly available.

Mandatory Meetings

During particularly contentious elections, employers may also be tempted to hold employee meetings to discuss

political issues. Employers, however, should avoid such meetings. Although there is no federal law covering this topic, several states, including New York and California, prohibit employers from holding mandatory “captive audience meetings”, the primary purpose of which is for management to voice its views on religious, political, or union matters.

Election cycles can be challenging times for everyone, particularly in the employment context. There may be tension between busy employees who want to vote, and managers who have difficulty staffing their restaurant. There may be tension between vocal co-workers expressing their differing views. There may be tension between politically-minded employees and their managers who want a workforce that aligns with them politically. Regardless, employers must be aware of and comply with their legal obligations to avoid costly penalties and liability.

industry. The awards categories, like the “Determination Award” and the “Sustainability Award,” reflect values we hold dear—values that inspire our advocacy efforts, our community-building initiatives, and our educational programs. Each award is a recognition of the hard work that goes into making NYC’s hospitality industry not only successful but impactful. Here are the winners of the 2024 New York City Hospitality Alliance Awards, each recognized for their extraordinary contributions to our field:

Heart of House Award Winner: Victor Quarshie, Park Central Hotel NY

Big Apple Award Winner: Melba Wilson, Melba’s Restaurant

Chef’s Award Winner: Ayesha Nurdjaja, Shuka

City That Never Sleeps Award Winner: Elsewhere

Front of House Award Winner: Tomislav (Tomi) Dzelalija, Le Bernardin

Hearts of Hospitality Award Winner: Missy Adriazola, Nobu

Operations Award Winner: Chris Lauber, LTH Hospitality

Your customers’ trust is in your hands

Sustainability Award Winner:

Eleven Madison Park

The Determination Award Winner: Ivanna Vitiv, José Andrés Group

The Next Generation Award Winner: Megan Rickerson, Someday Bar

I Love Boroughs Award Winners:

• Bronx: G&R Deli, Great Performances, Bronx Beer Hall

• Brooklyn: Shalom Japan, Di Fara Pizza, Lore

• Manhattan: Bungalow, Aretsky’s Patroon, MamaSushi

• Queens: Neir’s Tavern, Zaab Zaab, Manducatis Rustica, VIG

• Staten Island: Shaw-nae’s House, Annadale Terrace, Rab’s Country Lanes

Rethink Food Community Service Award Winner: Brain Food The Smart Kitchen

Legacy Award Winner: Maggie’s Place

Each of these honorees represents the excellence and dedication that keep New York’s hospitality industry world-renowned. Congratulations to all for their hard work and inspiring contributions!

Hamptons to the South of France, positioning itself as the ideal companion for exclusive summer parties and sophisticated gatherings. “We’re focused on being present in the right places at the right times—those moments where people are celebrating life,” Schilling added.

Distribution is also set to grow significantly in the coming years. After initially producing and selling around 120,000 bottles last year, Aphrodise is planning to double production, with an eye on expanding beyond the North American market into Europe. The challenge, according to Schilling, lies in maintaining quality and ensuring the unique characteristics of the Xinomavro grape are preserved. “Our production will always be limited by the quality of the grapes,” he stated. “We don’t want to grow faster than we can sustain the integrity of our product.”

Additionally, Aphrodise is exploring the potential of new products that can complement the flagship sparkling wine. “We’re experimenting with

a type of aperitif,” Schilling shared, “something akin to an Aperol Spritz, but with the character of Aphrodise. It’s about making this joyful, carefree experience even more accessible.”

In a time when consumers and wine enthusiasts alike are eager for unique experiences, Aphrodise stands out by combining the noble heritage of Greek winemaking with a distinctly modern touch. Its’ refreshing, versatile profile makes it a perfect addition to any restaurant or sommelier’s offering, providing an easy upsell to diners seeking something special yet unfamiliar.

Frank Schilling and Aphrodise are not simply producing a sparkling wine; they are introducing a new way to think about Greek wine—celebrating youth, conviviality, and the luxury of carefree moments. With plans for thoughtful growth and expansion, Aphrodise is set to bring the taste of Northwestern Greece to more tables, elevating every occasion with a glass of carefree luxury.

efficient sampling plan creation and management, enhanced traceability and compliance, seamless collaboration and data-driven insights for continuous improvement. For companies without the resources to implement a full-scale Laboratory Information Management System (LIMS), the Sampling Plan Module provides a light version of LIMS functionality, offering efficient data management without the complexity and cost. The module acts as a unified platform, consolidating information and automating workflows to streamline the sampling process. For more information about the Sampling Plan Module or to schedule a personalized demo, please visit https://www.hygiena.com/

CHEF AND RESTAURANT NEWS MANHATTAN:

Since opening eight years ago, aRoqa has distinguished itself for its modern approach to Indian food with an emphasis upon shared, small plates. In late September, restaurateur, and owner, since its inception, Monica Saxena unveiled a new culinary direction with the debut of Executive Chef Ajay “AJ.” Former Culinary Director of the 5-Star Pullman Hotel and Resorts in New Delhi, Chef Ajay is highly regarded for his attention to every aspect of Indian cooking, from his flavors and how he brings the ingredients together to the service and presentation. Saxena and Chef Ajay followed each other’s journeys for six years before taking the step to come together once aRoqa was ready for the next phase of its journey. Chef Ajay not only brings his culinary expertise but his warmth of Indian hospitality.

While Chef Ajay draws upon the traditions and flavors from cultures around the world gleaned during his tenure as Executive Chef Carnival Cruises, his cooking is rooted in classic French techniques mastered during his time with Chef Georges Blanc in Vonnas. In designing aRoqa’s menu, he brings an elevated approach to the restaurant’s essence of small plates that remain honest to its origins. Chef Ajay’s dishes are a blend of vibrant, balanced flavors each beautifully composed with a hint of playfulness. Throughout the menu, he draws upon the varied and distinct culinary characteristics of different regions of India, imparting creative twists on traditional favorites. Both Saxena and Chef Ajay are extremely fond of India’s vibrant street food culture and pay homage to it with some of the menu’s dishes being the most visually compelling and interactive.

-Following their successful New York

City debut last month, acclaimed ice cream brand Salt & Straw brings their innovative and unique ice cream flavors downtown, opening its second scoop shop in Manhattan in the West Village. Co-founded by cousins Kim and Tyler Malek, Salt & Straw makes award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has shops in Oregon, Washington, California, Nevada, Florida, and Arizona, and ships their ice cream nationwide, while still maintaining its commitment to craft and artisanship and connection to their communities, with seasonal flavors made in their kitchen headquarters in Portland, Oregon.

Salt & Straw received a warm welcome in New York City since earlier this year before they opened their first shop, having hosted a sold-out pop-up last summer, in addition to teaming up with some of the city’s top chefs, including James Beard-nominated chefs Mary Attea (Musket Room) and Michael Anthony (Gramercy Tavern), as well as iconic brands like Breads Bakery and PopUp Bagels.

Head ice cream maker and co-founder Tyler Malek (named one of Forbes’ 30 Under 30 for “Changing the Way America Eats” as well as an Eater Young Gun) has created a menu of 13 classic, always-available flavors, including Sea Salt Caramel Ribbons, Honey Lavender, Arbequina Olive Oil, and Salted Malted Chocolate Chip

Cookie Dough, as well as two exclusive-to-NYC flavors: Chocolate Babka with Hazelnut Fudge, made with diced loaves of award-winning Breads Bakery‘s famous babka, and Pistachio & Ricotta Cannoli, a reimagined take on Little Italy’s most popular dessert. Salt & Straw also offers monthly rotating menus that tell the stories of artisans, farmers, and seasonal food moments.

SANTA MONICA, CA:

Chef Michael Mina has opened his Southern California outpost of Orla, which has another location in Las Vegas inside the Mandalay Bay Resort and Casino. The restaurant is inside the nearly completed Regent Santa Monica Beach hotel serving an ambitious EgyptianMiddle Eastern menu from the Egypt-born chef. Orla, with its striking view of the Pacific, will likely become Santa Monica’s new hot spot for oceanside fine dining. The LA team led by chef Jacob Solomon, formerly of Chicago’s Tusek, will decide on the menu daily depending on what is available at the farmers market. The Mina Group’s wine director Jeremy Shanker curated an 800-bottle list with 40 options by the glass. Orla was designed by the AvroKO.

WESTON, FL:

Graspa Group, Miami’s award-winning hospitality firm specializing in original, Italian-accented restaurant concepts, opened its first Salumeria 104 location in Broward County the rustic trattoria-style restaurant will serve traditional homemade Italian classics inspired by Chef and Co-Owner Angelo Masarin’s Italian heritage, alongside a wide selection of Italian salumi and cheese.

DELRAY BEACH, FL:

Casalina, a new casual-chic Italian concept is the first expansion into Palm Beach County from Graspa Group. The expansive 6,000-square-foot venue transports diners straight to the Mediterranean coast of Italy. The cozy yet elegant dining room is adorned with lush greenery draping from the ceiling, crisp white tablecloths, and plush banquette seating for up to 74 guests. Overlooking the dining room, the intimate 20-seat bar serves as a central gathering spot, offering guests a sophisticated yet relaxed setting for casual gatherings. Casalina’s Italian influence extends to the stunning 2,000-squarefoot outdoor patio, anchored by a large lemon tree, evoking the feeling of alfresco dining in Capri.

items like cheese or carrots in precise amounts. At that point, they had succeeded in working with larger, chunkier items, but they were trying to determine the right approach for handling salad greens. Watching the meticulous effort our chefs put into ensuring that even the smallest details were right was inspiring. It was about making sure that the ingredients were treated with the respect they deserved, even when automation was involved.

Another factor that played into the development of Kernel was the reality of today’s labor market. Minimum wage has been on the rise, from $15 to $17, and likely beyond, and as wages increase, so do the challenges associated with maintaining a sustainable business model. Our intention with automation was never about eliminating jobs for the sake of cutting costs—it was about being realistic about how we could best operate in the modern world.

Every industry evolves, and restaurants are no different. We knew that we could use automation to take over some of the more repetitive, labor-intensive tasks, while allowing our human staff to focus on areas where they could genuinely shine. This meant investing in technology for roles that could be streamlined and ensuring that our people could focus on creativity, customer interaction, and adding that human element that no machine could replace.

Reflecting on Kernel’s development, I believe that our approach to building the menu first and integrating technology second was a key differentiator. This “food-first” philosophy ensured that we never lost sight of what truly mattered: making food that people love. Steve, Chef Andrew, and Chef Neil set the tone from day one, ensuring that Kernel was rooted in culinary excellence. From sourcing quality ingredients to perfecting each recipe, the goal was always to provide food that people would come back for, time and again.

We also wanted Kernel to be a place that represented the future of dining— where efficiency meets warmth, and where great food is complemented by a seamless experience. We wanted people to feel welcome, to know that their food was prepared with care, and to be assured that every visit would meet their

expectations. That’s the kind of restaurant we are building.

And so, here we are, not just rethinking how a restaurant operates but redefining what hospitality means in the 21st century. We’re creating a model where technology supports our staff, where the quality of food is paramount, and where every customer who walks in feels like they are genuinely valued. This is Kernel—a place that celebrates great food, human connection, and the intelligent use of technology to enhance both.

Eugene Beniaminson and Tess Denton Rex’s Approach

When I first got the call to support the Kernel team, I wasn’t quite sure what to expect. What I knew was that they were building something completely different— something that hadn’t been done before in the restaurant industry. The concept was all about creating a centralized commissary kitchen (CK) where they could handle all the major prep work and then transfer those products to individual restaurant units for final preparation. It was an ambitious hub-and-spoke model aimed at scaling efficiency, cutting labor costs, and ultimately delivering a consistent quality of food to each location.

cooking equipment. There were combi ovens, induction ranges, and a heavy emphasis on reducing utility needs—both for electricity and water. We wanted to make sure that the CK would be as sustainable as possible, without compromising on output.

Working with Kernel also meant integrating robotics and automation, which is not something you see every day in a typical kitchen. There was a lot of talk about using robotics for repetitive kitchen tasks—something that would minimize labor while ensuring consistency. This was new ground for us as well, and it required a lot of back-andforth conversations with both the Kernel team and our manufacturing partners.

Our introduction to the Kernel team came through a vendor, Turbo Chef. The initial discussions were all about laying out the CK, which was offsite from their initial restaurant location. They had a lot of very specific ideas for what they wanted, and I was brought in to offer feedback and bring these ideas into alignment with what was practically possible in a foodservice setting.

What struck me immediately was how detailed and researched the Kernel team was. They are very thoughtful customers. They didn’t just come to us and say, “Build this.” They were heavily involved in every part of the specification process. They went to trade shows, including the NRA Show in Chicago, where they spoke with multiple vendors, and they really educated themselves on the potential and limitations of different kitchen technologies.

The commissary kitchen was where everything started—literally and conceptually. In this space, the main goal was to handle all the food prep centrally, so that the individual restaurant units could focus on reheating and finishing the food for customers. One of the first big decisions was the dishwasher. They decided to go for a flight-type dishwasher—a big investment, but also a very forward-thinking one. It was a decision that said, “We’re planning for significant growth.” Most start-ups might go for a smaller, single-door rack machine, but the Kernel team was thinking ahead. They wanted the capacity to grow without having to constantly overhaul their infrastructure. I remember thinking, “These guys are buying size 14 sneakers before they can fill them,” but that’s the kind of confidence and forward-planning they had.

The cooking line itself was another area that required some creative thinking. This wasn’t going to be your typical restaurant line with open burners and ovens. No, this was about energy efficiency and reducing the overall carbon footprint. We ended up using a combination of energy-efficient, all-electric

What made the project interesting was the move away from the vendors we originally thought would be our partners. It’s interesting how these projects evolve—you start with a vision, but it doesn’t always go according to plan, and you’ve got to adapt quickly. One major lesson learned was when we tried to install a flight machine customized to fit the Cambro containers that Kernel used to transport food. It was one of those situations where we were so excited to find a factory that could deliver what we thought we needed, only to realize, much later, that we could’ve done a lot more groundwork. It turned out to be a very challenging installation with many unexpected issues, but we got through it, and in the end, it was all about problem-solving on the fly.

Once we had the commissary figured out, the next challenge was figuring out how to get all that prepped food out to the individual restaurant units. The model was that the CK would do everything from chopping to marinating, and then bike messengers would take these food items to each restaurant, every hour if needed, to ensure everything was fresh. The logistics were fascinating—how do you move prepped food across a busy city and keep it at safe temperatures? We worked with a variety of container solutions, ultimately settling on Cambro containers with heavy-duty insulation to

Leveraging the precision of German-engineered KUKA robotics, Kernel's Manhattan kitchens are executing a goal of efficiency and consistency in preparation operations.

keep the food within a safe temperature range during transit. It was unconventional, but the Kernel team was willing to think outside the box. The detail at their end included new issues that we’ve never seen before: how do you retrofit the bikes to handle these containers.

Once we got into the restaurant units themselves, it was a whole different ballgame. These spaces were not designed to be full kitchens. They were simply places where the food would be reheated, finished, and handed over to the customer. The front of the house was minimalist— just a counter and an area for customers to pick up their orders. I joked with them once, asking if they were expecting people to come in and write the great American novel while eating. They laughed because that just wasn’t the point here. They didn’t want people lingering—they wanted efficiency and throughput. The back of the house was similarly stripped down. We provided only the essentials— three-compartment sinks, a mop sink, faucets, and a few other appliances. Everything was sourced at the last minute

and had to be rushed to the plumbers for installation. It was chaotic, but it got done.

Reflecting on the entire process, I think the biggest takeaway for me is that projects like this really push the boundaries of what’s possible in foodservice. It’s customers like Kernel that challenge us to be better, to be nimbler, and to think differently. The challenges we faced—from selecting the right equipment to dealing with custom installations—were all part of the journey.

Kernel’s vision was to be lean, efficient, and ready for the future of foodservice, and being a part of that journey was truly a privilege. As they expand, adding more units and refining their processes, we’ll continue to be there, learning, adapting, and hopefully helping to shape the future of how food is prepared and served. In the end, it’s all about being on the right side of progress, enabling innovation, and being willing to roll up our sleeves and get the job done.

be complex.

Ventless hoods like the EVO E-Vent HD cooking platform have introduced ozone technology that breaks down grease-laden vapors and reduces odors and emissions, making it safer and cleaner. “This new technology changes the game because it eliminates the worry about fire risks from grease buildup in ductwork,” Ferri explained. “Plus, it drastically cuts down on the need for regular duct cleanings.”

The flexibility of ventless hoods allows foodservice consultants and dealers to recommend solutions that adapt to diverse kitchen setups without major structural changes. These systems are mobile, non-permanent fixtures that can easily be relocated or retrofitted into various kitchen environments, from brick-and-mortar restaurants to food trucks and ghost kitchens.

Ferri notes that this flexibility has driven widespread adoption in the industry. “The ability to cook almost anywhere, without needing a permanent ventilation system, is invaluable. It’s especially appealing to ghost kitchens, food trucks, and pop-up restaurants, where mobility and versatility are critical,” Ferri added.

As ventless technology evolves, the equipment has become smarter, with built-in systems for fire suppression and heat management. “The new smart ventless systems not only filter out grease and smoke but also handle high-temperature cooking safely. Plus, they automatically shut down when they detect fire risks, making them incredibly safe to use,” Ferri said.

With growing emphasis on sustainability in the foodservice industry, ventless cooking solutions are gaining attention for their environmental benefits. Ventless hoods contribute to reducing overall energy consumption and emissions.

Additionally, ventless systems can reduce operational costs over time.

The use of food safety practices across the entire organization minimizes the chance of a food-borne illness outbreak. To manage the risk of food-borne illness, you must implement policies that focus on good health and hygiene practices, as well as strategies to maintain the viability of the business. Every food establishment uses, processes, and sells food differently. However, the general issues and key principles of food safety remain the same.

the food industry in 2024. With social media’s influence, negative publicity can spread rapidly, turning a local incident into a national or even international crisis. This publicity can exacerbate the issue, causing long-term damage as the public may choose to avoid a restaurant or even an entire brand.

Ferri explains, “Traditional ductwork systems need regular cleaning, maintenance, and sometimes even firesafety upgrades. Ventless systems not only eliminate these recurring costs but also help reduce energy bills by recirculating and filtering air more efficiently.” Moreover, with cities like New York enforcing stricter regulations on ventilation and emissions, ventless cooking technology offers an ideal solution for restaurants looking to stay compliant without sacrificing performance.

“We’re excited to showcase how far ventless technology has come and how it’s transforming the way restaurants operate,” Ferri said. “Steak and other menu items can now be cooked to perfection using methods once thought achievable only with gas. This is a great opportunity for foodservice operators, dealers, and consultants to get hands-on experience with the equipment and learn how they can integrate these systems into their own kitchens.”

To learn more and secure a spot, attendees can visit Pecinka Ferri’s website at pecinkaferri.com/no-ventnovember/ or contact them directly at (973)-812-4277. With advancements in ventless technology continuing to reshape the industry, No Vent November will offer crucial insights for those looking to stay ahead of the curve in commercial kitchen design.

In 2024, food safety has become even more critical as the global supply chain faces increased challenges, including climate change impacts and evolving foodborne pathogens. The integration of technology, such as AI-driven temperature monitoring systems and blockchain for traceability, has also become a standard in many leading establishments to enhance food safety practices.

Essential Components of Food Safety Training Programs:

All food safety training programs should contain these three main factors:

• Personal Hygiene for Food Professionals

• Time & Temperature Control

• Cross-contamination Prevention

Ensuring an Effective Food Safety Plan:

To make sure your food safety plan is effective:

• Establish Clear, Actionable Goals: Focus on the safety of the customer and the health and productivity of your business.

• Ensure Consistent Support: Support for the food safety plan should come from the top, starting with senior management.

• Have a Formal Crisis Management Plan: Develop a crisis management and communication plan that establishes clear roles and responsibilities, addressing potential product recall events.

• Educate Employees: Train employees on the steps to be taken during a crisis situation.

Financial Impact and Insurance Coverage:

Food-borne illness claims remain among the greatest financial risks facing

Restaurant contamination insurance protects restaurants from the financial consequences of a food-borne illness, providing coverage for a range of related costs such as loss of revenue and cleanup costs following an outbreak. With the rise in high-profile cases in recent years, more restaurant owners are seeking comprehensive policies to safeguard their businesses.

Coverage Provided by Restaurant Contamination Insurance:

Once triggered, a restaurant contamination insurance policy can provide coverage for the following losses:

• Pre-Incident Expenses

• Business Interruption

• Employee Expenses

• Extortion Costs

• Brand Rehabilitation

• Recall Costs

• Consultant Costs

• Disease Outbreak Clean-Up Costs

• Lost Royalty Income

The cost of proper insurance coverage is insignificant compared to the protection your restaurant will receive in the event of a publicized foodborne illness incident. As the industry faces increasingly complex risks, having restaurant contamination insurance is a critical component of any restaurant’s risk management strategy. Consulting with an insurance advisor to ensure you have the appropriate coverage and crisis management plan in place is essential.

Speak to your insurance advisor to learn more about implementing effective emergency and crisis management plans that include detailed carbon monoxide exposure prevention measures, as well as strategies for recovery. Learn more at https://www.hubinternational. com/industries/hospitality-insurance/ restaurant-insurance/

“There’s no replacement for face-toface interaction with equipment and supplies,” said Deirdre Flynn, executive vice president of NAFEM (North American Association of Food Equipment Manufacturers). “During our show attendees can see the equipment in action, ask questions directly to the people who made it, and truly understand whether it will meet their needs. That level of insight just can’t be replicated online.”

In the foodservice equipment industry, where both “hot” cooking and “cold” storage equipment and supplies play a crucial role, seeing a product isn’t enough. The professionals responsible for designing and maintaining commercial kitchens need to interact with the products. Touching the materials, observing the construction quality, and testing the performance in real-time are irreplaceable aspects of making an informed decision.

For example, cooking equipment such as combi ovens, grills, and fryers must meet specific performance standards, from consistent temperature control to

speed and ease of use. Storage equipment, such as refrigerators and freezers, must be energy-efficient and capable of maintaining precise temperatures while handling high volumes. These are factors that often reveal themselves only when a product is physically tested.

The NAFEM Show’s legacy has been to provide a forum that allows dealers, consultants and operators to compare equipment side by side, test features, and speak directly with product engineers to ask detailed questions about performance, maintenance, and durability. This enables them to assess how a piece of equipment will perform under real-world conditions in a commercial kitchen environment.

Restaurateurs and foodservice operators rely heavily on equipment and supplies dealers and kitchen consultants to recommend and source the best equipment for their operations. These professionals are entrusted with the responsibility of building and maintaining kitchens that can operate efficiently and consistently, day in and day out.

Their reputation and the success of their clients depend on making informed recommendations.

“Trade shows are where we see equipment innovation in real-time. Our attendees don’t just need to know the specs; they need to know how the equipment feels in operation. This hands-on interaction is critical for building the confidence necessary to recommend equipment that will work for years in a restaurant kitchen,” Flynn added.

The demands placed on today’s commercial kitchens are immense. Highvolume operations need equipment that is not only reliable but also adaptable to fluctuating demand and labor availability. Whether it’s automated cooking equipment that requires less manual labor or energy-efficient refrigeration units that save on utility costs, attending The NAFEM Show allows E&S dealers, kitchen consultants and service providers to stay ahead of the curve and offer the best solutions to their clients.

The NAFEM Show offers a unique window into the future of the industry.

Many manufacturers use these events to debut cutting-edge technology, from advanced robotics to AI-driven kitchen systems. For consultants and service providers, being on the front lines of this innovation enables them to anticipate future needs and help their clients stay ahead of trends. As Flynn explained, “Innovation in our industry is constant, and trade shows are the best place to see it happening firsthand. These events are where new ideas are shared, and where the future of foodservice equipment and supplies starts to take shape.”

By attending The NAFEM Show, foodservice professionals can ensure they stay ahead of industry trends, network with peers, and bring back critical insights for building the kitchens of tomorrow. With the 2025 event scheduled in Atlanta, it’s an opportunity that no one in the foodservice equipment industry should miss.

More information on attending or exhibiting is available at https://www. thenafemshow.org/