September 2023 - Total Food Service

HAFSCO TABBED BY G.O.A.T.S WOODS AND TROUT TO CREATE KITCHEN FOR NEW SOUTH NJ GOLF VENTURE

In an exciting development for golf enthusiasts in Vineland, New Jersey, two sports legends, baseball player Mike Trout and golfer Tiger Woods, have announced their plans to collaborate on the opening of a new golf course. This joint venture aims to bring a world-class golfing experience to the local community and attract visitors from near and far. With the expertise and passion of these two renowned athletes, the golf course is set to become a premier destination for golfers of all skill levels.

The course, which will be named Trout National – The Reserve, will be 18-holes and is slated to open in 2025. Construction on the course will be-

gin this year, and it’s being designed by TGR Design, which is Woods’ golf course architecture firm.

The vision for this new golf course is to create a haven for golfers, where they can enjoy the sport amidst picturesque surroundings and impeccable course design. Trout and Woods share a mutual love for golf and are determined to provide an exceptional experience for players. Their com-

bined knowledge and expertise in their respective sports will undoubtedly shape the course into something truly extraordinary.

Trout grew up in Millville, N.J., seven miles from the location of the course. Local businesspeople John and Lorie Ruga are also partners with Trout and Woods on the project. “I could put down roots anywhere in the country, but Jessica and I make South Jersey

our offseason home and always cherish the time we get to spend there,” Trout said. “I love South Jersey and I love golf, so creating Trout National -- The Reserve is a dream come true.

“And then to add to that we’ll have a golf course designed by Tiger? It’s just incredible to think that this project has grown to where we’re going to be working with someone many consider the greatest and most influential golfer of all time.”

The course, which is being built on the site of a former silica sand mine, will have a practice range, short-game area, clubhouse, restaurant, lodging

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“Although plans aren’t finalized quite yet, I’ll put it to you this way -- this will not be your grandparents’ country club.” — Mike Trout

SAN FRANCISCO BAKERY CITES NO-GUN POLICY IN REFUSAL TO SERVE POLICE

In a bustling city like San Francisco, it is crucial for restaurants to maintain a harmonious relationship with local law enforcement agencies. The safety and security of patrons, staff, and the community at large are of utmost importance. Given the current challenges of homelessness and street crime that relationship is being severely tested.

How do restaurants create a safe and welcoming environment for everyone. For some San Francisco restaurateurs their politics and the reality of today’s business are coming to a head.

Having a visible police presence in and around restaurants plays a vital role in ensuring the safety and secu-

rity of both customers and staff. It instills a sense of confidence and reassurance, deterring potential criminal activities. Moreover, the presence of law enforcement officers can help mitigate any untoward incidents and respond swiftly in case of emergencies.

Restaurants can actively collaborate with local police departments to enhance safety measures. This can include conducting regular safety assessments, implementing security protocols, and participating in community policing initiatives. By working hand in hand, restaurants can contribute to the overall safety of the city and build trust with law enforcement agencies.

Restaurants are taking proactive steps to prevent crime within their premises. This can involve installing high-quality surveillance systems, training staff on crime prevention techniques, and implementing robust access control measures. By being vigilant and proactive, restaurants can minimize the risk of criminal activities such as theft, vandalism, and assault.

Restaurants and local police can collaborate on social issues that impact the community, such as substance abuse, homelessness, and mental health. By working together, they can identify and implement sustainable solutions, ensuring the well-being of all stakeholders. Such collaborative efforts demonstrate a commitment to the betterment of the community and can garner positive attention.

With that said, The San Francisco Police Officers Association has blasted a local bakery after it refused to serve an armed police officer. The police union shared that one of their officers was denied service this month at Reem’s California, an Arab bakery on Mission Street, due to being “armed and in uniform.”

Reem’s California took to X, formerly known as Twitter to present its position. “NO COPS ALLOWED. That’s the confirmed policy of the bakery chain Reem’s,”. The post includes a photo of an email exchange between the union and the bakery where a Reem’s

spokesperson wrote, “At Reem’s, we do have a policy to not serve anyone that is armed in a uniform.”

The San Francisco Police Officers Association also accused a local bakery of discriminating against police officers after it refused to serve an armed officer in uniform earlier this month. “Presumably, this includes members of the US Military,” the police union responded on X. They condemned the bakery for its “bigoted” and “discriminatory” policy and demanded the bakery put up a sign alerting customers of the policy.

Reem’s California defended their gun policy in an update on social media, saying it kept their employees and customers “safer.” “Reem’s has a deep commitment to uplifting social and racial justice in our communities. This includes fostering an environment of safety for our staff and customers. In a time of increased gun violence — particularly impacting people of color, youth, and queer people — we believe that maintaining a strict policy of prohibiting guns in our restaurant keeps us safer,” the Instagram post reads.

Reem’s noted that the policy has been in place since they opened their first store in 2017. On its website, the bakery lists “social justice” as one of its three core values, along with sustain-

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“This policy is for armed officers, and we let police officers know that we welcome them back to our establishment when they’re offduty and unarmed.” — Reem Assil

WORLD’S RESTAURANT AND FOOD SERVICE PROFESSIONALS SET TO GATHER AT ITALY’S HOSTMILANO NEXT MONTH

There’s simply something old school and charming about a trade show in which the currency is still a printed business card. In addition, next month’s HostMilano is proof that the world market for trade shows is alive and well with a dizzying array of opulent booths.

HostMilano will be held at fieramilano in Milan, Italy from October 13th to 17th. It will once again feature the world’s most comprehensive display of foodservice equipment and supplies for both the front of the house and commercial kitchens. The show features individual exhibit halls that are dedicated to coffee equipment, cooking equipment, pizza ovens, furniture, tabletop and even ice cream equipment.

The Host Milano show is renowned for showcasing the latest advancements in restaurant equipment and technology. US restaurant professionals can explore cutting-edge kitchen appliances, software solutions, and other tools that can streamline operations and improve efficiency in their establishments. By staying updated on the latest equipment trends, they can enhance their skillset and stay ahead of the competition. The Host Milano show attracts professionals from the global restaurant industry, including chefs, restaurateurs, suppliers, and distributors. Attending the event provides US restaurant professionals with valuable networking opportunities. By connecting with industry experts and peers, they can exchange knowledge, collaborate on projects, and gain valuable insights that can help them improve their skills and business strategies.

The show will once again bring Italian cuisine alive on the show floor. Special culinary events include cooking events by A.P.Pa.Fre. - Fresh Pasta Producers Association of Small and Medium Enterprises for pasta. Spokesperson, Paola Naggi, Italy’s Best Woman Chef of the Year 2018 is set to host.

With an eye towards professional catering and baking, The Smart FoodSmart Chefs - Smart Future events will represent a roadmap of ingredients, people and sustainability outlined by APCI - the Italian Professional Chefs Association where the main feature will be APCI Chef Lab, the “smart” evolution of the APCI Chef Italia National Team. Major challenges in the

restaurant industry - such as digital transition, sustainability, soft skillswill then be discussed in workshops by FIPE workshops - Italian Federation of Public Establishments.

The show’s seminars will feature reveal new trends from bar to pastry. This will include on-stage conversations at the highest level on trends and new techniques for the pastry industry. Luxury Pastry in the World by Iginio Massari: “the master of masters” returns after the great success of the 2021 edition with a hub dedicated to the most creative and innovative pastry-making. It will include demonstrations, tastings and talks by more than

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Main Office

100 Melrose Avenue, Suite 208 Greenwich, CT 06830

Publishers

Leslie & Fred Klashman

Vice President of Sales and Marketing

Michael Scinto

Art & Web Director

Mark Sahm

SCOOP News Editor and Senior Contributing Writer

Joyce Appelman

Contributing Writers

Cherry Dumaual

Francine Cohen

Editorial Interns

Hanaa Ahmar

Skylar Brennan

Josephine Dlugosz

Jackson Hart

Parker Shatkin

Ivy Thomas

Phone: 203.661.9090

Email: tfs@totalfood.com

Web: www.totalfood.com

continued on page 102

By Parker Shatkin

TOP 10 NOT-TO-MISS EXPERIENCES AT PLANT BASED WORLD EXPO 2023

Renowned speakers, engaging conference sessions, an expanded International Pavilion, cooking demos, emerging brands, networking, and more await Plant Based World Expo attendees on September 7-8

The global plant-based sector is expected to reach $77.8 billion by 2025 and will continue growing through 2030, potentially to more than $100 billion. There’s no better place to learn about ground-breaking products, ingredient innovation, and trends in the maturing plantbased industry than Plant Based World Expo, September 7-8, 2023, at the Javits Center in New York.

Attendees will hear from experts across the food industry, discover plant-based innovations, learn about the latest products and trends, and much more. This year there will be more than 200 exhibitors and sponsors, 40 conference sessions, and more than 4,000 people are expected to attend. With so much to see, hear and taste, how can attendees make the most of their time at the must-attend B2B conference?

Here’s a list of the top 10 not-tomiss experiences:

1. Get inspired by opening keynote speaker Matt Mueller who will share strategies for learning how to innovate faster with purposeful growth.

2. Don’t miss Friday’s keynote Plant-Based Foods in 2023: Lessons in Resilience and Collaboration with Liron Nimrodi, Zero Egg; Pete Speranza, Wicked Foods; Erin Ransom, Tofurky; Minh Tsai, Hodo Foods; Rachel Dreskin, Plant Based Foods Association and mod -

erated by Nil Zacharias, Plantega and Eat For The Planet.

3. Visit the BIMPOC Pavilion – created in partnership with the Plant Based Foods Association –highlighting four BIMPOC founder companies, including Eat My Greens and Fun Sesames.

4. Stop by the Buyer Education Theater to learn what’s essential to buyers from food service and retail—featuring speakers from Hive Brands, Bon Appétit Management Company, Target, and more.

5 Explore the global influence of plant-based foods from countries including Italy, Brazil, Denmark, Peru, France, the UK, Thailand, Australia, and Canada at the expanded International Pavilion.

6. Hear from industry leaders and pioneers shaping the plantbased sector’s future at the Execu -

tive Summit. Topics include everything from Growing a Successful Food Service Business to Merchandising Best Practices to Next Generation Protein.

7. Check out plant-based cooking demos in the Culinary Theater, where you’ll learn to make dishes like Jerk Steak Tacos and Italian Stuffed Zucchini.

8. Enjoy samples of groundbreaking plant-based products and ingredients.

9. Find out about the latest consumer surveys and trends.

10. Meet plant-based industry trailblazers, disruptors, and experts.

“At Plant Based World, our mission is to help inspire and support sustainable growth within the global food system. This year we will con -

tinue to do that with a stellar lineup of speakers, informative programming, and an Expo floor that will showcase the enormous variety of products available to today’s discerning consumers,” said Benjamin Davis, Content Chair and Strategic Advisor, Plant Based World Expo.

The Plant Based World Expo Conference Program has been carefully curated to help retailers, food service operators, and other industry professionals advance their businesses in the plant-based sector. All sessions are programmed with guidance from the world-class PBW Advisory Council and Buyers Council..

To learn more about Plant Based World Expo or to schedule an interview with PBW leadership, please contact Sacha Cohen, sacha@grassfedmediadc.com or 202-251-9417.

Plant Based World Expo is North America’s only 100% plant-based event designed exclusively for food service and retail professionals, distributors, investors, and manufacturers. PBW combines a worldclass conference with an exhibition showcasing thousands of innovative plant-based food products and brands from around the world, plus high-level networking and tasting opportunities. PBW is the official tradeshow of the Plant Based Foods Association. More than 200 exhibitors and more than 4,000 people are expected to attend this year.

NURTURING EXCELLENCE: THE CRUCIAL ROLE OF MENTORSHIP IN THE DYNAMIC RESTAURANT INDUSTRY

Twenty-five-year-old Peter McQuaid is the Executive Chef at CALA, the coastalinspired restaurant nestled in The Senna House hotel in the heart of Scottsdale, AZ’s, Old Town Entertainment district. He’s now part of the growing team that is Clive Collective, where he opened two restaurants as the Executive Chef; Money, Baby! Las Vegas and CALA Scottsdale with his mentor Chef Beau MacMillan—of Sanctuary Camelback Mountain Resort & Spa fame.

McQuaid is a young leader in the industry, and he shares the attributes for his success, his passion for cooking and the importance of mentoring.

Walk us through your career track and how you found your passion for the culinary field.

For a school project, I decided to focus on food. I reached out to Chef Silvana Salcido Esparza and visited her restaurant, Barrio Cafe, and had the opportunity to make two of her famous dishes, Guacamole and Pollo Poblano. After working with Chef Silvana I had the opportunity to work at elements at the Sanctuary Resort. Being mentored by Chef Beau MacMillan was a turning point in my culinary career. I had the

privilege of becoming the youngest Sous Chef he had ever hired, which was a tremendous honor and opportunity for growth.

During my time at elements, I was also involved in an incredible program called the Careers through Culinary Arts Program (C-CAP). This program aims to provide culinary scholarships and job training to deserving students.

I was fortunate enough to be selected as a recipient of a C-CAP scholarship, which allowed me to further my culinary education at the International Culinary Center. I had the opportunity to work at Restaurant Daniel, an esteemed Michelin-starred establishment, under the guidance of Chef Daniel Boulud. This experience in a high-pressure, fine dining environ-

ment pushed me to refine my skills.

I also interned at Daniel Humm’s Eleven Madison Park, David Chang’s Momofuku and Grant Achatz’s Alinea, where I rubbed elbows with some of the most celebrated chefs of our time.

I returned to Arizona to work at Elements at The Sanctuary Resort and was eventually named Sous Chef. I then created Emulsion Popup, a series of popup restaurants that for over two years individually embodied a unique theme and dining experience. That’s when I gained statewide recognition in the creation and execution of the dinner series and was featured in Phoenix Magazine as one of the best up and coming chefs in the Valley. I also received the prestigious James Beard Foundation’s Taste America Award. Soon after, a new opportunity arose and I became Executive Chef of Mustang Monument Wild Horse Resort where I ran the food and beverage program for two seasons. During this time, I was featured in the Forbes Magazine travel guide. I also held the position of Executive Sous Chef at Forest Highlands Country Club.

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

Q&A with Peter McQuaid, Executive Chef, CALA

Peter McQuaid is the Executive Chef at Cala, the Scottsdale AZ restaurant is known for their handmade pastas, fresh seafood, and artisanal, hand-tossed pizzas - made daily. Recipes are simple, and freshness is key.

Article contributed by John Mahlmeister, COO, Easy Ice

WHAT TO CONSIDER WHEN SELECTING AN ICE MACHINE FOR YOUR BUSINESS

Whether you’re a first timer in the world of commercial ice machines or a veteran ready to replace your old ice machine, there’s a lot to consider when picking out a new one for your business. Make sure to take these essential ice machine features into account before talking to your ice machine provider and don’t be afraid to ask for their advice!

Water-Cooled vs Air-Cooled

Most business owners have aircooled ice machines, which are more cost-efficient and eco-friendlier than their water-cooled counterparts. Aircooled ice machines cycle surrounding air to cool the water it uses for ice. They use much less water than watercooled ice machines, which translates to cheaper utility bills.

In some cases, water-cooled ice machines are necessary. If your business must install the ice machine outside or in an exceptionally hot indoor location, a water-cooled ice machine may perform better than an air-cooled model. In these environments, aircooled ice machines have to work too hard to cool the hot air, where watercooled ice machines have an easier time using water exclusively to produce ice.

Ice Type

Business owners have several options when it comes to ice type, and it can be tough to know which one is ideal.

Standard ice includes hard cubes and softer pellet ice. The most popular standard ice cubes are:

• Hoshizaki’s Crescent Ice

• Manitowoc’s Regular Ice

• Manitowoc’s Dice & Half Dice Ice

• ICETRO’s Cube Ice

Hard cubes melt slower than pellet ice and displace liquid, reducing the total amount required to fill a glass. Most beverages, alcoholic and non-alcoholic, are suited to standard cubes.

Pellet ice, on the other hand, is softer and soaks up liquids better and faster than cubes. If your business offers blended frozen drinks or syrupy, sweet drinks, pellet ice is a must. This ice type comes in:

• Nugget

• Flake

Specialty ice cubes feature shapes

and sizes you don’t often see and are best for upscale cocktails, coffee drinks, and expensive liquor on the rocks. Two of the most popular specialty ice types are:

• Square Ice (Normal Size and ExtraLarge)

• Sphere Ice

To choose the best ice type for your business, consider how you’ll be using the ice and the personality of your brand. Don’t be afraid to choose more than one ice type! Plenty of businesses have both standard and specialty or both cubes and pellet ice. If you have a diverse drink menu, you might need two different kinds of ice.

Production Capacity

How much ice you need per day obviously depends on the average number of customers you serve daily. A restaurant that typically sees 250 customers or fewer each day should have a 500lb ice machine, whereas businesses who serve double that number of people need a 900lb model. Ice machines can make as little as 200 lbs. of ice per day or as much as 1900 lbs. Production capacity is arguably the most critical detail to consider when choosing an ice machine for your

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IMPERIAL DADE’S PACKAGING SOLUTIONS ARE AVAILABLE COAST TO COAST

The right packaging plays a crucial role in ensuring the success of a restaurant’s takeout and delivery operation. It goes far beyond just protecting the food during transit. As we work with our Imperial Dade customers across the US and Canada every day, we see how important packaging has become to the overall customer experience.

We know that the right packaging should be practical, keeping the food fresh and secure, while also being visually appealing and branded with the restaurant’s logo or design. Quality packaging adds a serving of care and helps build customer loyalty. So, when it comes to takeout, delivery, and grabn-go sales, choosing the right packaging is a key ingredient for a successful operation.

As we prepare for our annual Coast to Coast Innovations Expo this month in New Jersey, we want to help our restaurant and foodservice customers establish an efficient and success-

ful takeout and delivery operation by helping them find the right packaging solutions.

We’ve created a show floor at the Meadowlands Exposition Center in Secaucus on Wednesday, September 20th that will bring together a wide range of suppliers specializing in foodservice and grocery packaging materials and innovations. One goal of our Coast to Coast Innovations Expo is for restaurant owners and operators to explore numerous options, compare products, and assess the quality, durability, and sustainability of different packaging materials. Our show will enable restaurants to ensure they identify the most suitable packaging

solutions that align with their brand image, maintain food quality, and enhance customer satisfaction in their takeout and delivery operations.

One of the big changes from the Pandemic experience was that products that were never before packaged for takeout and delivery found their way onto outbound menus for the first time. With that in mind, my advice is that you come with an open mind to this year’s show.

As you walk the Expo aisles, you are going to see new packaging configurations, alternative raw materials, and options with innovative attributes. You may spot something as simple as a box for a single slice of pizza to-go or

a container that is microwavable and reusable.

If you merchandise grab-n-go items, look for square packages that are stackable and maximize shelf space. Boxes with windows and clear containers allow customers to look inside and see what they are purchasing. People eat with their eyes first, so displaying your menu items in an attractive way will increase sales and satisfaction.

For over a decade, many operators continued on page 132

Laura Craven is the Vice President, Marketing at Imperial Dade, a North American distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, experiential marketing events, and media relations. Laura has been with the company for over 19 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

As you walk the Expo aisles, you are going to see new packaging configurations, alternative raw materials, and options with innovative attributes.

Examples of the many sustainable food packaging items that will be on display at the Imperial Dade Innovations Expo on 9/20.

BURRATA

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

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

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

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

877-863-2123

belgioioso.com/Foodservice

CANNABIS CUISINE TAKES CENTERSTAGE AT VIRTUAL BREAKFAST SESSION

Back in the 1960’s we all laughed (at least those of us that were born at the time!) at the Smothers Brothers comedy sketch “Share a little tea with Goldie”. Goldie O’Keefe was a cute hippy stoner who talked about just about anything though a “Pot” enhanced eye. The sketch was funny, but at that time many a person’s life was ruined by getting busted for possession.

My, have things changed! Now that 23 states have made Cannabis consumption by adults legal the TFS/LSA Virtual Breakfast Sessions decided to share a little time with some of the pioneers of Cannabis Cuisine. The panel was anchored by one time Mike Bloomberg plenipotentiary, Harrison Wise now president of the Wise Collective and cannabis centric portal The Bluntness, Chef for Higher “Hawaii Mike” Salman and Chef Miguel Trinidad of 99thFl Catering.

The conversation was kicked off by Wise of The Bluntness: ”We really started in 2015 with our affiliation with “The Medmen”, but we soon discovered that many people wanted to integrate the use of cannabis in their general health and wellbeing and that cannabis cuisine was something of high interest.”

Chef Trinidad added, “Correct dosing is the key, we strive to make cannabis enhance the experience, not overpower it.” Audience member and BOD Member of the NYS Restaurant Association Shelby Poole piped

in, “A cannabis laced drink should have an effect equal to a pilsner.”

“Hawaii Mike” put the dot on the exclamation point. “We must reprogram the negative rhetoric around cannabis cuisine, you can’t compare a cannabis gummy to a full meal with the equal amount of THC, the absorption and effect are totally different. In a society that can welcome a place called “Hatchets and Hops” how can you frown on Cannabis Cuisine?”

In our next offering we moved from the “High Life” to high food

artistry. “Coffee with David Burke”. At 26, when most people are just getting established, Burke was given the Executive Chef’s position at one of NYCs most prestigious restaurants, The River Café. At the Café he received a 3 Star review by the NY Times. “It was a great time to be a chef. The freedom to create great dishes was at a height. The artistry, creativity and comradery were extraordinary” “I was judged by what I produced, not how I looked on a talk show.”’

That soon changed, although his

creativity and skill kept developing his persona soon skyrocketed by an appearance on Iron Chef and numerous visits on Top Chef.

Now with 20+ restaurants either owned or under management Burke keys in on life in “the Burbs”. “Diners in the city must deal with a day in the fast lane, traffic, parking… tension. Meanwhile in “the Burbs” life is simpler, slower, more relaxed. The diners come in less stressed.”

When asked why he chose the job of being a chef Burke answered, “Being a chef is not a job, it’s a lifestyle. It’s one of hard work, craftsmanship and passion.” We believe he chose well.

The TFS/Sashin VBS Series returns on September 6th with “Coffee with Alon Shaya” and on September 20th with “Coffee with Lou Biscotti”.

To register for the sessions just click or cut and paste the link below: https:// www.eventbrite.com/e/ total-food-service-l-sashin-associates-virtualbreakfast-sessions-tickets-429338572227

The bi-monthly VBS-Virtual Breakfast Sessions are a production of L.Sashin and TFS. The programming is entering its second year with a goal of creating unique perspectives and solutions for the restaurant and foodservice professional. All past VBS’s can be seen on YouTube or at https://totalfood.com/vbs/

“I started before it was cool to be a chef. There was little celebrity, just hard work. It was the compassion and the artistry of designing and producing a great dish that drove me.” — David Burke

ADDRESSING EMPLOYEE HIRING & RETENTION IN THE HOSPITALITY INDUSTRY

Employee retention is a serious issue that employers in the Hospitality and Food Services industry are facing today. Employee benefits, health insurance and retirement benefits in particular, are a useful strategy for hospitality operators when it comes to attracting and retaining employees.

Consider the following when designing your plan:

• Understand employees, and what they want and need from benefits. Persona analyses geared specifically to the hospitality industry provide insight into employees,

helping customize benefits that will energize recruitment and retention.

• Offer value. Because limited medical plans are voluntary, employees won’t bite if there’s no value in the plan. A limited medical plan needs to offer access, cover preventative services like mental health

and address gaps in care.

• Emphasize employee communications. A third-party vendor can handle administrative tasks like integrating plan management with payroll systems and managing COBRA, but not necessarily employee communications. Employers need to make sure their vendor offers strong communication and education capabilities, so employees will know the value in the limited medical plan and will actually sign up.

• Keep in mind that retirement plans are important to retention and financial wellness. Retirement benefits like the 401(k) are important drivers of recruitment and employee retention because they uniquely incentivize long-term employment – especially when offered with an employer match.

When employees know that their company takes an interest in securing their financial futures, they’re more likely to stick around and put in their best work. A 401(k) retirement plan helps recruit and retain quality employees. It enriches the organization’s benefits offering and represents the employer’s interest in helping employees take control of their retirement. Tax-deferred growth for savings also makes 401(k) plans an efficient way for employers and employees alike to invest for retirement.

Benefits can help manage the labor gap in the hospitality industry and attract long-term staff. Work with your insurance advisor to offer a strategic and competitive package and consider retirement planning when it comes to long-term retention.

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.

When employees know that their company takes an interest in securing their financial futures, they’re more likely to stick around and put in their best work.

DOUBLING DOWN ON DRINKS TO-GO

When we took a look at newly instituted drinks to-go laws around the country last fall, they were hard-won new pieces of legislation providing a lifeline to bars and restaurants.

Today, the tide has changed. Drinks that could walk out the door with a guest back then meant the difference between life or death for a business; now they’re a unique marketing tool and a smart additional revenue stream.

Ka-wana Jefferson, owner of Sweet and Sweet Catch in Brooklyn, has ridden the rollercoaster from necessity to nice-to-have, and is still committed to offering a selection of drinks to-go on her menu. With a menu created by Shannon Mustipher, which

is designed to enhance the flavors of the menu while creating flavor touchpoints for the community’s palate, she says, “Since covid it’s been a great incentive to have that additional stream. During the pandemic it was a lifeline. It was needed, it gave us life and essentially kept us in business. Sweet has been open for seven years, but Sweet Catch Brooklyn has only been open since the pandemic and we are open still far from out of the red, so having any revenue stream that enables us to increase growth has been essential.”

She explains how forces outside her four walls were essential for her decision to keep investing in the vessels needed for to-go drinks, “We are very connected with our community, and in talks with our merchant association, and it’s a consensus that covid

has changed the trajectory of businesses. Drinks to go are an additional stream that proves to be very helpful.

Truly in 2022 vs. 2020 we’re doing less to-gos, but those drinks we are doing are boosting up to-go orders and pushing people to our website. People are now able to add on that drink which they couldn’t do pre-covid. It’s a great incentive to order from us.”

That was the goal when Lisa Hawkins, Chief of Communications and Public Affairs at the Distilled Spirits Council of the United States, noted the benefits of the work she and her team did in successfully lobbying at least 18 states and the District of Columbia to allow drinks to go. She told us what they were hearing from consumers, “At the height of the pandemic, it allowed them to support

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

their local restaurants and bars, while also enjoying a handcrafted cocktail at home. When the pandemic hit, so many people missed being at bars and a being able to pick up a handcrafted cocktail to go was a small way to

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(L to R) Drinks to-go from: Wray & Nephew, as served at Ka-wana Jefferson’s Sweet in Brooklyn (Photo by Jay McClinton/DosOjosMedia); and Industry Spirits’ bottled cocktails with Vodka and Gin (Photos courtesy of Industry Spirits.

FRANCINE COHEN

from page 20

bring that experience back into their homes.”

Touching people at home is where the magic really is. In a town like New Orleans where to-go drinks have been a forever thing (except during the pandemic, but that’s a legislative story for another day), it almost seems redundant to be talking about the benefits of drinks to go, but what they discovered down there is that you can teach an old dog new tricks. And a drinks togo program can take on a whole new meaning during the holidays, for instance as they do at Cure.

Cure Co. founder Neal Bodenheimer oversees the programs at Cure, Val’s, Cane & Table, and Dauphine’s in DC too. Many an unfinished cocktail has been put in a to-go cup at the end of the night at one of his New Orleans establishments, but Bodenheimer has created a new bar experience for his guests, one that lingers long after they leave.

That’s important at holiday time when attention is pulled in many directions – iconic restaurants where families have celebrated for years draw them back, holiday pop up bars like Miracle and Sippin’ Santa draw them in, and so he harnessed an old tradition of egg nog with a new togo twist and started promoting his batched egg nog via Instagram and expects it to go on sale at the bar shortly after Thanksgiving. Bodenheimer shares why they take the time to batch the nog, “Any time you can provide something that a guest can walk out of the door with, something they can purchase, you should. I’ve seen this with our book. They want that add-on purchase. I think it’s a great thing to have. For the average operator you’re always looking – bars have things that are branded, and we think about a nice pen with your bar or restaurant name on it, you want them to have stuff at their house that reminds them of you. It’s the same way with these drinks you want people to bring home a piece of the bar, not just for the extra revenue, but also for the marketing.”

Making the marketing work with to-go drinks is one part reputation and one part organization. Good to

go cocktails can be a reminder you exist and that you’re doing something great…if you merchandise them correctly.

Nick Farrell is the Spirits Director who oversees the beverage programs at Show of Hands, Caruso’s Grocery, and Irongate in DC and the bar programs at Devil Moon BBQ and Brewery Saint X in New Orleans. During the Pandemic he sold a lot of bottled freezer cocktails that were simple open and pours and while sales have slowed down a bit, he’s still seeing 5075 go out each week. He explains, “We could be doing a bit more but it’s not where we’re focused right now. We are selling them to the people who just want to take something home and don’t want to fuss around to have to make cocktails. They’ll come in and have a drink and - especially at our food hall - then take pizza home and grab a cocktail because it’s there.”

Farrell stocks his bottled drinks at the checkout counter. He notes, “We are purposefully putting drinks at check out – where it makes sense. And, it is easier than hand selling.”

Farrell’s commitment to glass bottled drinks is a reflection of his commitment to sustainability and drink integrity. Being able to share those values with guests is another marketing point to be made with to-go drinks. When Jefferson started her to-go program she had branded cups, but over time shifted to standard stock options. But that leaves her, and many others who use what they buy at Restaurant Depot and places like that, with a missed opportunity. Two, actually. A missed opportunity to have their brand name in people’s hands, and a missed opportunity to do so while making a statement about their commitment to sustainability.

That’s where a product like The Good Cup comes in. After winning multiple design awards abroad, and

being put to the test in bars, restaurants and coffee shops in Europe and Asia, Good Cup is bringing its environmentally sound alternative to plastic to-go cups to the US this fall.

Cyril Douret, co-founder, Managing Partner of Choose Save Planet’s The Good Cup, designed the first prototype after attending a music festival. He shares, “I was originally at the music festival where the waste from drinks was the most prominent and that was mostly plastic or paper cups with plastic lids! The vision is to remove as much plastics in the food and beverage industry as humanly possible.”

A noble effort many are on board with but haven’t had a solution for yet. Douret explains how it can be used for cocktails, “The Good Cup performs the same as a plastic cup, but actually is even better, because there is less possibility for the lid to pop off. So, if you can walk and sip with any other cup, The Good Cup will perform the same, if not better.”

He continues, “Because The Good Cup uses a water based or aqueous coating on the inside of the cup, there is a certain percentage of alcohol that does best with the cup. Beer and wine are perfect at 10% alcohol content. We know straight alcohol will compromise the materials-anything over 40%.

In between, the life of the cup is being tested, but has lasted up to two hours.

Any shift to paper and or The Good Cup will make a significant shift in waste for “to-go” or “take-away” options for restaurants and bars.” Sounds like a potential option, especially as branding comes free of charge with every minimum order, and the cups come assembled in stacks of 25 or 50 which saves time when trying to get a drink out the door and maintain its integrity. The integrity of the drink is one thing that is sacred for a bar. Much as you know a to-go meal isn’t going to be the same exquisite experience as dining in, you take out all the time; drinks run the same risks.

Andrew Friedman, founder of the bartender-owned spirits brand Industry Spirits got into the spirits business during the pandemic and leveraged his bartending and bar ownership expertise to help Washington state restaurants present great to-go cocktail offerings to their guests. He’ll come in and create a cocktail for them or work with them to adapt a popular menu cocktail for a to-go format and admits it is not for everyone. He remarks, “Nobody is doing a great job of marketing it to the customers to do it well; the servers don’t know what to do with it, you have to add it to your menu, and it just gets confusing unless it’s well managed. But when it is done right … what a to-go program can do is act as marketing.”

He concludes, “Someone is already in your business, so when you let them take home a really good cocktail and put a bottle in their freezer and then when they pull it out or open the freezer, they remember you. Instead of it being a replacement for them coming to your business, it’s a reminder about you. Every time they open the freezer there it is staring you in the face, reminding you to come back.”

Devil Moon To-Go Cocktails (Photo by Randy Schmidt)

9 RESTAURANT NUMBERS TO KNOW TO BE SUCCESSFUL

Running a restaurant by the numbers can be a challenge if you don’t know what numbers you need to know in the first place. Off the top of your head though, I bet you can name three without even thinking: food cost, labor cost and profit loss. That’s a good start! While there are many more numbers to know, I want to share with you the most important restaurant numbers to know to be successful.

No. 1: Your cost of goods sold by category in total. You have different targets for budgeting, and it’s important you’re measuring your food, bottle beer, draft beer, wine, liquor and merchandise separately. You also need this total for another number,

which I’m going to talk about in a moment, called prime cost. Generally speaking, I aim for about a 25% cost of goods sold when I’m doing a budget. And I could lean up 5% or down a little bit.

No. 2: Your labor cost by position and total. Again, like cost of goods sold, you’re going to have different labor targets. When it comes to budget and measurement, to find where you might have some challenges, you

need the total for your prime cost. Track by position, not front of house, back of house, not hourly or salary, but by position.

No. 3: Your prime cost. That’s your total cost of goods sold, plus your total labor cost, including taxes, benefits and insurance. This is the one number you must know to have any chance to make money. Make sure to search my YouTube channel for multiple videos on prime cost. You have to know how to calculate it and what your total should be, but I’m going to tell you right now the industry standard of 65% does not work anymore. With all the cost increases and all the challenges our industry has faced, the new number – if you do $850,000 a year or more in sales – is 55% or less. And that can be life-changing money for many of you.

No. 4: Your operating costs. That’s every other expense down below, cost of goods sold and labor cost. Now, there are many other line items that we need to pay attention to in those operating costs, but generally speaking, I’m

shooting for about 25%. If you were hitting 25% for your cost of goods sold, 25% for labor and 25% for your operating expenses, give or take a few points, all of a sudden, you can see how you have the ability to make money.

No. 5: Your profit and loss. Do know an average restaurant makes a nickel to 8 cents on every dollar. That’s 5 to 8 pennies. My members, however, make 15–20% because they know their numbers, and they put systems in place to achieve the results they’re shooting for.

No. 6: Your dollars per square foot. If you’re a full-service restaurant, you need to do a minimum – that’s your annual sales divided by your square feet, including the mop sink in your office – of $150–$250 per square foot to break even, $250–$350 to make a mid-level profit and over $350 per square foot to kick some butt in profits.

Quick service is a little different. You need a minimum of $200, so $200–$300 per square foot to break even, $300–400 per square foot to make mid-level profits, and to kick butt you need $400 per square foot or more.

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While there are certainly more numbers to know – from credit card discount fees to paper and janitorial costs – this list of nine numbers to know is a great starting point.

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

SIMONE MAYER , FOUNDER & CEO, FOH (FRONT OF THE HOUSE)

As a restaurant owner, staying updated on the latest trends in restaurant tabletop design is crucial for the success of your establishment. The design of your tables plays a significant role in creating a welcoming and memorable dining experience for your customers. The selection of cutlery, glassware, plating and tablecloths have become crucial to the dining experience.

It sets the ambiance, reflects your brand identity, and can even influence customer satisfaction. By being aware of the current trends in tabletop design, you can ensure that your restaurant remains visually appealing and relevant in today’s competitive market.

With a goal of sharing a read of where tabletop is headed in Q4 of 2023 and into next year, Total Food Service sought out one of the industry’s true visionaries: Simone Mayer of FOH (Front of the House). Her expertise as Founder and CEO of Miami, FL based FOH can provide valuable insights and inspiration for enhancing your restaurant’s overall aesthetic. Simone’s expertise can help you identify innovative ideas, unique materials, and modern styles that align with your restaurant’s vision, ultimately attracting more customers and leaving a lasting impression on them.

What are the current tabletop trends in restaurants?

At FOH®, we’re always looking out for and considering the latest trends when designing our tableware concepts. That being said, while we take inspiration from what’s in style, we are also constantly improving our designs and searching for ways to propel new trends so that we can not only offer the WOW experience that chefs and guests crave but so we can bring something new to the table – literally.

Tabletop trends in restaurants are ever-evolving — since our inception, sustainable materials, minimalist designs, and unique serving vessels have been at the forefront. We manufacture solutions so every space achieves its desired look and feel. Sustainable materials such as bamboo and recycled glass have been increasingly popular as consumers become more environmentally conscious.

Minimalist designs that focus on simplicity and elegance are also popular, as they allow the food to be the

highlight. Unique and unconventional serving vessels such as our Root boards and Kiln® colored porcelain are another popular trend as they add an element of surprise and delight to the dining experience. In terms of shapes, organic and abstract designs are highly sought after. A fresh departure from traditional round plateware styles, these plates offer tremendous versatility in plating dishes and promote a unique dining experience for guests.

The concept of “bowls” is huge right now. From poke bowls to breakfast bowls and everything in between, these dishes feature a wide range of ingredients, sectioned off to showcase each one individually as opposed to combining them. These types of dishes are plated in large bowls that will show off the colors and textures of each dish component and are easy to handle by both servers and guests.

How do tabletop trends impact the overall dining experience? How can

tableware create a lasting impression on guests?

Well-curated tableware creates a lasting impression on guests and can even influence their perception of the food. Tableware is not just a functional item; it plays an integral role in setting the “personality” of the establishment and creating an ambiance that shapes the guest’s perception of the food. Restaurants that integrate trending concepts also present themselves as innovative and current, inspiring social-media-worthy photos and marketing messages. A meticulously curated tabletop can leave a lasting impression on customers, transforming a simple meal into a memorable sensory journey that entices them to return. Plus, unique serving vessels and other creative touches can create excitement and elevate the dining experience. Collections like the new Bevel® play with visual sensory aspects of any stimulated setting you recall.

How can a well-curated tabletop setting make the food look more appetizing?

Firstly, our chef partners love the food presentation on the plate that complements and enhances the flavors and texture of their dish. Secondly, using appropriate tableware, such as dishes, flatware, and accessories, can make the food look more visually appealing. Lastly, using colors and continued on page 28

Simone Mayer

textures in the plates and tableware can create a more vibrant and enticing dining experience.

Furthermore, the layout and placement of the various elements can also impact how the food is perceived. For instance, placing the main dish at the center and arranging the side dishes around it can create a focal point and draw attention to the main dish, making it look more appetizing.

For example, a light-colored tablecloth or placemats can provide an excellent backdrop for colorful and visually striking dishes. Similarly, pairing a bold-colored dish with simple cutlery and glassware can make the food stand out while adding elegance to the table setting.

Always curious that a $35 and over entrée was always served on a white tablecloth. Now it’s not uncommon to see a $50 entrée on a table with no cloth…maybe an expensive napkin?

How does that impact your role?

The traditional use of a white tablecloth was to indicate the high-end price point of an entrée and it’s no longer a hard and fast rule. Customers are more focused on the quality of their food and experience, rather than the use of traditional symbols of luxury. As a CEO, my role is to stay ahead of these changes and adapt. This may mean exploring new materials and designs for our tableware for your space, and ensuring that the dining experience remains exceptional regardless of traditional symbols. We take inspiration from current design trends and elements of nature to ensure the shapes, sizes, and colors of our plateware complement dishes and spark creativity for the chef.

Are there any emerging technologies influencing tabletop trends?

There will constantly be emerging technologies for the food and beverage industry. Like now, we see kitchens moving into all-electric equipment at a faster rate. These influences add a new level of engagement to the culinary experience.

What seasonal trends impact tabletop design?

As a manufacturer, we want to produce solutions that can evoke feelings of warmth and coziness, maybe mimicking seasons, but our end goal is to develop designs that have a wholesome lifespan for our customers. It’s essential to be aware of these seasonal trends and incorporate them into the tabletop design to create an immersive and memorable dining experience. It creates a level of depth with the meal by incorporating elements of what’s happening around them into the story of the dining experience. Still, as a thought leader, we strive to stay one step ahead so our offerings are always fresh and exciting.

What are cost-effective ways for restaurants to incorporate seasonal tabletop trends?

Yes, different seasons inspire different colors, patterns, and textures. Overall, tabletop design can play a pivotal role in enhancing the dining experience and adding an extra layer of ambiance to a restaurant’s atmosphere.

Our focus is to help choose classic tableware that can be paired with simple seasonal accents, resulting in a design that will always feel on-trend. A restaurant can maintain its aesthetic by staying flexible and versatile while still adapting to shifting seasonal trends. Personalization is increasingly popular, with more restaurants offering custom tableware that reflects their unique brand identity.

Incorporating accents. Restaurants can add seasonal flowers to a tabletop display and garnish dishes with herbs, fruits, and vegetables that are also in season.

Can you share insights on the future of tabletop trends?

The use of biodegradable and recyclable materials is expected to become even more prevalent, and there is a

growing focus on decentralized production models that prioritize local sourcing and shorter supply chains.

How can restaurants integrate sustainable tabletop materials without compromising on aesthetics?

Choose the right materials: sustainable, recyclable, and eco-friendly. Restaurants can create a positive environmental impact without compromising on aesthetics. Sustainable items can be just as chic as those made from other materials – if not more. Sustainable pieces are usually made from different types of wood, which add a rustic and warm touch to any presentation. The neutral colors and organic textures pair well with all materials and can be integrated seamlessly. Alternatively, upcycling is an elegant and sustainable option that can add a touch of sophistication to any tabletop design.

How can restaurants create a cohesive tabletop design that aligns with their brand image?

The key to creating a cohesive tabletop design is to keep the restaurant’s brand identity in mind throughout the process. This means carefully selecting solutions that reflect the restaurant’s unique aesthetic. Remain consistent with colors, textures, and patterns, a restaurant creates a visual language that communicates its brand identity to customers. Moreover, it is essential to consider the dining experience as a whole, from the menu to the environment, to ensure that the tabletop design aligns with the overall vision.

Tableware plays a vital role in communicating the restaurant’s ethos to diners. For example, traditional ceramics and rustic pieces communicate a “homey,” intimate feeling, whereas modern suspension plates or a tiny serving dish can make the food feel extravagant and avant-garde. Choose materials, styles, and colors that best represent the essential theme of the restaurant and the types of dishes that are served.

What is the next step for an operator/ dealer that would like more info on how FOH® can help to update their tabletop strategy?

Our website is the perfect place to learn more about FOH®, www.fohworldwide.com, where we showcase our extensive solutions and offer resources on trends and best practices on our blogs. If you can visit us in person, you can see our showrooms in Miami, New York, Chicago, and Amsterdam. We would love for you to come see us! Another option is to complete the contact form on our site to reach our team of experts, who can provide personalized advice and recommendations based on the restaurant’s specific needs and goals. We offer samples and mock-ups, allowing restaurants to see how different tableware and accents will look before making any commitments. Overall, by working with FOH®, restaurants can elevate their presentations and create an unforgettable dining experience for their guests.

EMBRACING FEE TRANSPARENCY OVER FEE CAPS IN FOOD DELIVERY PLATFORMS

In recent years, the rise of online ordering and delivery has revolutionized the way we enjoy our favorite restaurants and meals wherever we are. Third-party delivery platforms brought unprecedented convenience to consumers and were a lifeline for restaurants during the pandemic. However, the embrace of the digital marketplace has presented new challenges for the restaurant industry. Among the most contentious issues are the high fees charged to restaurants and their customers by delivery platforms.

While fee caps were a temporary solution to avoid price gouging during the pandemic, with 4 states and 69 counties, cities and local communities passing fee cap policies since March 2020, these caps have resulted in unintended consequences that have negatively affected small businesses that already struggle with razor thin profit margins. That’s why recently more

cities have been proposing fee transparency policies as a more viable and beneficial approach to allow consumers to know exactly where their fees are going and make more informed purchases.

Before we get into the specifics, it’s important to understand all the fees customers and restaurants are being saddled with, especially from the big third–party online order and delivery companies.

• Order Fee / Commission - thirdparty delivery companies charge restaurants for providing them with an order

• Delivery Fee - third-party delivery companies charge consumers for food delivery

• Advertising / Marketing Feesthird-party delivery companies charge restaurants to increase their visibility on the platform

• Service / Processing Fee - charged to consumers by third-parties to cover

operational costs

• Driver Gratuity - customer tip for driver / courier

• Fuel Surcharge - added charge due to higher gas prices

The Pitfalls of Fee Caps

The pandemic model of fee caps set absolute limits for commissions that a third party delivery app could charge. While this rough justice made a difference customers could see, third-party platforms quickly learned to sidestep the fee cap by introducing additional fees charged to restaurants and eaters. In exchange for new service, advertising, and marketing fees, third party apps offered restaurants more exposure on their platforms and expanded the radius they were visible around their locations. However, to compensate, these apps cut access to independent or smaller restaurants that were unable to afford higher commissions. This disparity caused order rates to

Joe Reinstein is the Executive Director of the Digital Restaurant Association, a non-profit 501(c)6 membership organization dedicated to helping restaurants thrive in the digital world. The DRA strives to be the premiere restaurant industry resource for profitable online revenue generation, innovation, public policy and growth. Led by an advisory board of leading restaurateurs and a staff with expertise in digital operations, the DRA leverages the power of the collective voice of the restaurant industry to advance policies that will protect and promote the digital restaurant business. To learn more or join the DRA, visit: https:// digitalrestaurants.org/

plummet for restaurants that refused to pay the higher marketing fees and drastically curtailed these businesses’ ability to survive in the long term. Essentially, the delivery apps used their algorithm and pay-to-play marketplaces to reward restaurants that paid additional fees in excess of the cap and penalized restaurants that did not. While strict fee caps might initially appear appealing, the example above shows how they inadvertently hurt smaller, independent establishments that are unable to negotiate lower commission fees with third-party

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INDUSTRY LEADERS ADD HEAVYWEIGHT PULL TO INFLAVOUR, RIYADH’S GAMECHANGING THREE-DAY F&B EXHIBITION

Leading regional powerhouses Al Rabie and NADEC among more than 600 confirmed exhibitors, with 40,000 visitors expected at Riyadh International and Convention Centre from October 29-31

Global heavyweights from around the world are confirming their participation at InFlavour, Saudi Arabia’s first Government-backed B2B food event, ahead of its inaugural three-day exhibition and conference in Riyadh this October.

Organised by Tahaluf, the Informa Business entity, and with the backing of the Saudi Ministry of Environment, Water and Agriculture (MEWA) and the General Food Security Authority, the event is set to be the biggest F&B business generator in the region, aiding the growth of the multi-billion dollar food service market, and is also expected to showcase the Kingdom’s rich F&B culture. It recently won the official support of the Saudi Culinary Arts Commission, which seeks to introduce Saudi dishes locally and globally, and to take pride in the culinary heritage and talent in this sector.

“The Commission has acknowledged that InFlavour, while set to massively stimulate the Kingdom’s F&B sector, also presents a powerful opportunity to promote Saudi Arabia as a destination for unique culinary experiences and, as such, has come on board as an official support partner,” said Michael Champion, Chief Executive Officer of Tahaluf.

Speaking ahead of the event’s land-

mark debut, MEWA Minister His Excellency Abdulrahman Abdulmohsen

A AlFadley, believes InFlavour will represent a watershed moment in the Kingdom’s approach to bringing the F&B ecosystem to the Kingdom to help drive the industry forward.

“To further accelerate our efforts in consolidating, fostering and enabling a business environment that connects top players in the field, it is exciting to see so many industry titans already signed up for the launch edition of

this unique event,” added AlFadley. “InFlavour will play a crucial role in strengthening food-related businesses, enabling them to prosper while exploring innovative solutions for securing nutritious food that meets the dietary needs and food preferences of our society.”

InFlavour, which will run at the Riyadh International Exhibition & Convention Centre from October 29-31, is attracting some of the F&B sector’s

biggest local, regional, and international names across sectors such as: food production, ingredients, supply chain, process & packaging, and food technology. Among the line-up of more than 600 exhibitors are Saudiborn online restaurant food delivery service Lugmety, French private label food and consumables production and distribution pioneer Global Foods Group, the Saudi joint stock Al Jouf Agricultural Development Company,, and Pure Beverages, which produces IVAL bottled water.

Key exhibiting supporters include NADEC, one of the largest agricultural and food procession share stock companies in the Middle East and North Africa; and Al Rabie, the Middle East’s largest juice manufacturer. Both are convinced of InFlavour’s power to deliver huge business growth and international exposure for Saudi Arabia.

Al Rabie’s CEO, Baseem Sabra, said: “In a time when convenience often wins over health, the aim of our brand has always been to make health convenient by offering various choices with the best quality at the right prices. InFlavour is a platform that will attract global industry specialists and global industry enthusiasts in one space. Being one of the biggest domestic food

continued on page 34

and beverage companies in Saudi Arabia, we at Al Rabie are proud to promote our nation by showcasing our goods to attendees from around the world.”

NADEC believes InFlavour will also present local producers to showcase “the innovation at the heart of Saudi Arabia’s dynamic market.” A company spokesperson commented; “As a company rooted in the Kingdom, we are excited to be InFlavour 2023’s strategic partner, shaping tastes and nourishing lives. We are thrilled to take part in this culinary adventure and see how it combines delicious flavours with the advancement of the country’s Vision 2030 objectives.”

InFlavour is set against a background of huge F&B sector potential within Saudi Arabia, with the Kingdom’s Ministry of Investment conservatively forecasting six per cent annual growth over the next five years. Fortune Business Insights anticipates the Saudi food service sector will be worth US$30.47 billion by 2029, with unprecedented sector growth emanating from industry transformation and huge-scale investment in hotels and resorts.

The event has been formulated to catalyse innovation and new business. More than 200 prominent investors and venture capitalists from both Saudi and around the world will gather at InFlavour’s dedicated Investor Programme to engage with more than 50 cutting-edge startups. The invest-

ment community will also meet at the event’s ‘Invest & Indulge Stage’ to dive into the latest trends and innovations driving a healthier, more sustainable food investment ecosystem.

The InFlavour conference will address the industry’s most pressing challenges, including food and water security, agritech, sustainability, logistics, food tech and investment, alternative proteins, plant-based food, concept restaurants, culinary excellence, food waste, retail, and e-commerce. Among the 200-plus speakers are visionary funders, industry thought-leaders, and disruptive agritech innovators, entrepreneurs, and start-ups, many of whom will present their strategic solutions to global food security challenges. The high-profile speaker line-up features industry influencers including His Royal Highness Prince Khaled bin Alwaleed Al Saud, Founder and CEO of KBW Ventures, Marco Pierre White, the ‘Godfather of Modern Cooking’, celebrity chef Manal Al Aleum – also known as the ‘Queen of the Arabic Kitchen’ – and Jim Mellon, Executive Director,

Agronomics.

The Invest & Indulge stage will also host the FIVE STAR PITCH FEST, where the industry’s best and brightest startups will compete to win prizes.

In excess of 40,000 visitors are expected to attend InFlavour, where they can join in an array of specialised interactive features. Roundtables will see leading independent promotion agencies scrutinise African food security, while the future of food tech investments in the MENA region will also come under the spotlight, The FoodTech Lab will highlight new technologies in action, and a unique way of understanding the latest food trends that can be implemented into F&B. Business opportunities can be explored in the Business Hub and The Main Course will unlock training and knowledge opportunities.

“InFlavour is a powerhouse of opportunity in a market to match,” added Tahaluf’s Michael Champion. “Visitors will meet directly with local and international decision-makers to secure new deals, mine proven strate-

gies to increase business efficiency, reduce costs and implement niche consumer trends, connect with hundreds of suppliers and experts across the entire F&B ecosystem, and celebrate Saudi Arabia’s food and culture all in one place.”

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

To know more about InFlavour, visit inflavourexpo.com.

His Excellency Abdulrahman Abdulmohsen A AlFadley, Minister of Environment, Water and Agriculture

InFlavour is set to grow the Kingdom’s F&B sector, promote Saudi culture and discover ways to tackle food security challenges

ROB RUBBA Executive Chef and Partner, Oyster Oyster

Washington, D.C.

Rob Rubba is a renowned American chef who has left an indelible mark on the culinary world. Hailing from New Jersey, Rubba’s passion for cooking began at a young age and has propelled him to great heights in his career. He reached the apex of the industry gently when the James Beard Foundation named him the Nation’s Chef of the Year.

His culinary journey started at the prestigious Mohegan Sun Casino and Resort in Connecticut. It was there that Rubba honed his skills in the pastry department under the guidance of seasoned professionals. This early experience laid a strong foundation for his future endeavors. Throughout his career, Rubba had the privilege of working alongside some of the most celebrated chefs in the industry. He joined forces with Todd English in Connecticut and further expanded his continued on page 38

Rob Rubba sits inside of Oyster Oyster in Washington DC

repertoire under Gordon Ramsay’s tutelage in bustling New York City. These experiences not only exposed him to different culinary styles but also allowed him to refine his techniques and develop a unique culinary identity.

Rubba’s pursuit of excellence led him to Las Vegas where he had the opportunity to work with esteemed chefs Charlie Trotter and Guy Savoy. Immersed in their kitchens, he absorbed invaluable knowledge and gained insights into creating exceptional dining experiences.

With each step along his journey, Rob Rubba has consistently demon -

strated a commitment to innovation and pushing boundaries within the culinary realm. His dedication to crafting exquisite dishes that tantalize both palate and imagination has earned him recognition among peers and patrons alike. Today, Rubba continues to captivate diners with his extraordinary creations at Washington, DC’s Oyster Oyster, which seamlessly blend flavors from around the world. His passion for food is evident in every dish he prepares - an artful symphony that delights all who have the pleasure of experiencing it firsthand.

In 2020, Rubba opened Oyster

Oyster, with a menu featuring sustainable ingredients, including oyster mushrooms and true oysters, the only animal on the menu. When TFS heard what he said at the press conference after winning the award: “It doesn’t have to be all luxury items on a plate to be recognized, you can cook with plants and impress the world, we knew we had to share his story.

Who got you interested in cooking?

I’m from Southern New Jersey outside of Ocean City. I grew up with some local influence of food, but I never really took it too seriously. I

skateboarded and played music and was an aspiring artist hoping to go to college for fine arts and graphic design. So, there was really nothing early on that told me this was what I would be doing.

Did you go to culinary school or college?

I briefly went to Art Institute in Philadelphia and ended up leaving art school. My parents at that point were kind of like what is going on with this kid? They suggested I go work with my uncle in Connecticut

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Award winning chef Rob Rubba and his Oyster Oyster team are on a mission to change how dining patrons look at vegetables and healthy fare. This year’s James Beard Foundation Chef of the Year serves a tasting menu that features such delectables as a single oyster tucked under a duo of razor-thin sheets of kohlrabi, folded to look as if they were dumpling skins, and filled with turnip and apple.

where, at the time, he was the Executive Chef of Mohegan Sun in Connecticut. I was there for two years, then I went back to New Jersey to study at a small community college culinary program and work at some restaurants down there. And then I returned to work at Mohegan Sun working for Todd English at Tuscany for about three years.

So, what did you learn from your time at Mohegan Sun?

What I learned there was to be professional. I learned discipline and how to take a profession seriously. The professionalism of it and then working at a casino was very volume-driven. We were doing a massive amount of prep and producing a lot of food at a very high quality. Those building blocks really prepared me to go into fine dining. I was mentally able to handle a lot of balls in the air when I left and nothing scared me.

What happened after that and how’d you get into fine dining?

I saw an article in The New York Times that Gordon Ramsay was opening in the London Hotel in New York City. At that point, I was so enamored with all these chefs and the cookbooks I had been reading and I really wanted to get my feet wet in that opportunity. I made the decision that I was moving to New York no matter what, and I figured that I wouldn’t be able to back out if I just moved there. I left the casino with my last paycheck of $300 and a duffel bag. I slept on some friends couches and I ended up landing that job that I wanted at Gordon Ramsay’s. That was kind of my first real foray into the fine dining world of cooking at that level. And with that kind of quality ingredients and with those sorts of accolades behind it.

So, the obvious question is, you knew Ramsay’s reputation and you still wanted to do it?

At that point, I don’t think America was bigger than that character. The truth is that he still really is known as this Michelin star chef from London with an uncanny passion for precision. I wanted to work at that level of intensity, and I needed to prove to myself that I could do it.

How long at Gordon Ramsay and then what?

My girlfriend at the time, and now my wife, was moving out to the West Coast. And I decided I would rather be in that relationship than my relationship with Gordon Ramsay. We went out west to Las Vegas, where I worked for Charlie Trotter and Guy Savoy in restaurants at Caesars Palace. Our restaurant was really cool, and I learned a ton. Super exciting, much different than my previous casino experience. Then I went to Chicago for about two years, worked at L2o under Laurent Gras for a year. Under that leadership and that team, we got three Michelin stars. It was a super precise and modernist kitchen that was so big in the early 2000s.

I came back to New York for a little bit, consulting on a project and kind of figuring out what my next move was, and I realized that I needed a change. I ended up in Philadelphia briefly. And then fast forward but really quick to DC, where we were expecting our first child. I put my roots down here, and I’ve been cooking in DC for almost 11 years now.

In light of Vegas, NYC, Chicago... what makes DC unique?

DC is a much smaller market, very educated. We have people from all around the world here, a very intelligent clientele. So, you really have to put out a good product.

More than any place I ever worked, in DC, the goal needs to be to constantly produce dishes that are exceptional and not a flash in the pan.

continued on page 42

If you do that, you grow a customer base that is very, very supportive.

It’s unique because all of your competitors want you to win which makes DC way less cutthroat than other cities. It has given me a place to make some big changes in my career, continue to cook and move forward.

Let’s talk for a second about where you were before Oyster Oyster came about.

I had a restaurant called Hazel in the Shaw neighborhood of DC. We opened back in 2006 and the restaurant was named after my grandmother. We even served her zucchini bread as well as sticky crunchy ribs, steak tartare with house-made taters and this incredible duck.

At that point, I’d probably been professionally cooking for about 16 years and began to wonder if it was sustainable. It became a bit daunting, and I really started to question our food systems as a whole and realized that with my voice being what I cook that if I wanted change in the world we live in then I had to ‘give the change you want to see.’

What was that change you wanted to see?

I want to see restaurants that were thinking about everything from the equipment they use, to how they source ingredients. We started to look for practices that are better and more sustainable for a better future with something that’s very creative, but equally beneficial for the environment. This included questioning our kitchen culture. What could we do to help our team enjoy a longer life and not get burned out as much.

What role do broadline and specialty distributors play in how you source items for your menus?

It began with us looking at local food systems. We cut out almost all the middlemen and began working directly with farmers. That enabled us to build relationships with the people who are growing and delivering our food. That rep dialogue

has given me and my team much more flexibility. Could be something as simple as every week we need this veggie with this color cut this way. We know what’s growing on the farm, we know that they are practicing organic practices and regenerative food practices. We know that people who work on the farm are being treated well. It’s our way of helping to make sustainable change.

What was the timeline for how Oyster Oyster came to be?

My business partner and I were looking and we had already found a space in 2018. It took a couple of years for agreements and permits and just before we were going to open, COVID hit. We weren’t able to open, and we had to hit the pause button and figure out how we were going to open this restaurant. We spent the Pandemic pause regrouping. What was going to be a tasting menu quickly evolved into very cool vegetarian and vegan pizzas and mushroom bakes.

It was all about comfort food. Then luckily, in June of 2021, we were able to open indoors as the restaurant we always intended it to be. And it’s been a great ride. I mean, we just celebrated two years.

What’s the customer experience you’re after that you’re trying to produce every day?

It really begins with my love of restaurants. I love the experience of the magic they can provide.

Hospitality done properly creates a real connection with our guests. We want to produce food that is delicious and has some soul to it. We want food that when you smell it, you can tell a little bit about what our farmers are doing. That kind of practices what we’re doing in the restaurant, but not in a preachy way. We really want guests to come and have that escapism and celebrate those milestones with us. That’s really important to us. If we can get you to sit down, eat a whole meal

continued on page 44

Rob Rubba stands inside of Oyster Oyster in Washington DC

of plants and vegetables and then tell us and your friends that it was as good as any other top-tier restaurant, then that’s a big win for us!

What impact has the growth of the plant-based marketplace had on how your guests look at the Oyster Oyster experience?

Everybody knows what a salad is and everybody has eaten a roasted vegetable before. Our approach is different. The key is to focus on the depth of flavor you can get out of things. Then it’s playing with texture. Believe it or not, one of the advantages I have in trying to reinvent how we look at vegetables is that I come at this as a chef who has cooked every type of meat in my career. Let’s start with the eggplant that we have taken to the next level. We cover it in aromatics and roast in the oven. Then it’s pressed and brushed, with vegetable reduction and smoked. Then it’s breaded and pan fried. Even when the most diehard carnivore bites into that, it pops!

I think the thing that makes me nuts is that we support our plantbased show in NYC and yet we can’t seem to get that kind of creativity onto local menus.

Look, you needed faux burger patties and hot dogs and nuggets to start a conversation. I’d like to see these shows help to find the beauty in the actual natural ingredients themselves. Trust me, what you are really after are quality ingredients that are good for the environment. The goal is to create products that give back to the earth as well and give you the nutrients you need. Crazy but to a certain extent like grass-fed, grass and pasture-raised meats.

All we seem to hear about are the challenges with staffing. What is your approach to building teams?

I take my time and try to hire individuals who care about what we’re doing.

I don’t really look at a skill set

as much as I would in my younger years. I always ask myself when I’m interviewing: Would customers come to this restaurant to see someone else rather than me. I also want to see that person cares about sustainability.

I also love when you find someone who wants to run their own restaurant at some point in their life. You need to be a good person, a good soul. I can’t begin to tell you how many great cooks there are out there that are jerks. I want to make sure everyone who comes into the kitchen can work together with one another. And that’s the most important part. Right now, we have such a wonderful team that I’m so proud of, and they’re proud of the work they do. They really gel with one another. For a long time that kitchen was only just three people counting myself.

What’s the relationship between oysters and vegan? How did that happen?

Oysters don’t have a central nervous system. Technically, they would not feel pain. The way they grow is more similar to a plant. We are deeply involved in the Conservation of the Chesapeake, it’s really important to us because what happens in water affects what happens on land and vice versa. It’s really something we want to make sure is preserved and repaired. Twenty feet from our kitchen is our oyster garage, which is a small little wine bar and oyster bar. Real oyster lovers can enjoy a couple of dozen before or after eating in the restaurant.

What went into creating a menu strategy that features tasting and a pairing menu vs. a la carte?

A couple of reasons: first, it gives us more control over waste. Second, and the big one, is a lot of people have these experiences with vegetables from their youth. Vegetables that were improperly cooked or canned mushrooms etc. There’s

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ROB RUBBA , from page 44 Q&A

simply no way a guest would sit down and be presented with a menu with just veggies. We decided to do something about that. The idea was to just sit down, and we would start sending out the food and ask you to take the ride with us. At the end, we present a menu, and you can see everything turned out great because a lot of guests said I hated mushrooms. But after coming here, I’m going to give it a shot.

Always curious how operators view technology?

No question that the right reservation app helped us minimize cancellations. Another one helps us control purchasing, waste management and staffing.

Induction cooking technology is really great for a little more precision, cleanliness, and has environmental benefits as well. We use the Rational combi oven because it is just fantastic. It has eliminated so much water waste and saved energy

from big pot blanching.

Where’s the next generation of restaurateurs going to come from?

There are really fantastic people out there creating restaurants that are paying their teams well, taking care of them and producing really good food. I think that’s making the industry more attractive again. We’re in a time where everyone is so much more conscious of what we’re buying, whether it’s the clothes we are wearing, which type of shampoo we use, the soap we put on our bodies, I think we’re very, very aware of where these things come from. With that consciousness, the next generation is going to seek out and really want to make good food and a better place for everyone to be able to dine and that’s healthier and still delicious.

What are your thoughts on being honored by the James Beard Foundation? Do you use this to become

yet another chef who leaves the kitchen and turns into a brand?

There are options, but given our approach to things in a restaurant, a lot of extra partnerships don’t really make sense. It’s easy to take the check and I’ll just be honest, there’s a lot of offers out there, but they don’t fit into what I want to be. There’s still so much more we can do at Oyster Oyster that I’m not ready to leave.

My definition of success will be when we get the opportunity to help make a dream come true for someone from our team. I can’t wait for

that day when someone who has been with us for a while comes to us to be their partner with a concept that they are passionate about. If we can partner and expand the tree that way, there’s real buy-in and someone else is going to get an opportunity to do something fantastic within the same ethos and protocols that Oyster Oyster is all about.

Learn more about Rob Rubba and Oyster Osyter at oysteroysterdc.com

All photos courtesy of Oyster Oyster; photography by Rey Lopez.

“Let’s start with the eggplant that we have taken to the next level. We cover it in aromatics and roast in the oven. Then it’s pressed and brushed, with vegetable reduction and smoked. Then it’s breaded and pan fried. Even when the most diehard carnivore bites into that, it pops!”

TOUCHBISTRO DEBUTS HIGHLY ANTICIPATED SUITE OF BACK-OF-HOUSE SOLUTIONS

In the fast-paced world of the restaurant industry, efficiency is key. Every second counts when it comes to delivering excellent service and ensuring customer satisfaction. One essential tool that can significantly enhance the smooth operation of a restaurant kitchen is a KDS (Kitchen Display System).

TouchBistro’s goal has always been to help restaurants grow and succeed by providing restaurant specific management solutions to lower costs, improve operational efficiencies and create great guest experiences. “We are constantly listening to the needs of our restaurant customers across North America,” noted Samir Zabaneh, TouchBistro CEO and Chairman. “We’ve built this business on our ability to respond to ever changing needs.”

“After spending many years focused on enhancing our POS, front of the house (FOH) operations, and industry leading guest engagement solutions, we knew the timing was right to expand our back of the house (BOH) offerings so that restaurateurs have the key ingredients needed to drive their businesses forward,” Zabaneh continued.

To improve and integrate BOH operations, TouchBistro has introduced two new solutions.

TouchBistro Profit Management

Powered by MarginEdge seamlessly integrates with the all-inone TouchBistro Point of Sale (POS) and Restaurant Management System to help single or multi-unit restaurants maximize their profitability through greater control over inventory, supplier costs and invoices, menu and recipe planning, food wastage, and accounting.

The much-anticipated TouchBistro Kitchen Display System (KDS) Powered by Fresh, delivers accurate orders instantly to the kitchen for preparation. As soon as a ticket is sent from the POS, it appears on the KDS, providing an instant line of communication between FOH and BOH staff, eliminating time consuming manual double entry and costly errors. TouchBistro understands the needs of a flexible, modern kitchen. They are now one of the only cloud providers with a KDS integrated bump bar, allowing BOH staff to navigate their display without having to touch the screen.

Restaurateurs report spending 41% more on food on average than the prior year, with more than half their suppliers raising prices in the last year. Staying on top of supplier pricing changes and invoicing, evaluating plating profitability and predicting what customers will buy, and tracking food usage and mitigating wastage are all complex, time-consuming functions when done manually or with a

stack of spreadsheets. However, they are all essential for managing profitability in single or multi-unit operations, especially when inventory costs are rising, new fees are being charged by technology providers, rent is more expensive, and workers are demanding higher wages. Streamlining internal workflows is also essential in reducing expenses and improving customer satisfaction.

As the restaurant industry evolves and new technologies become available, TouchBistro is committed to integrating advanced new capabilities into its all-in-one POS and restaurant management platform, ensuring its solutions are fast to install, intuitive to use, and make it easier for restaurants to focus on building a profitable business that at the same time delights their guests.

“TouchBistro’s new BOH capabilities will help restaurateurs run more profitable operations. These tools give them the real-time visibility they require to control costs and streamline workflows,” Zabaneh concluded.

With TouchBistro Profit Management new items are automatically added to inventory sheets and prices are updated daily. As soon as inventory counts are saved, venues see total food and liquor costs, so they know which items need to be closely monitored to boost profitability and

which are contributing to waste.

The new system generates reports and analytics for performance evaluation. Sales and labor data is pulled nightly from the TouchBistro POS and is used to generate powerful reports that help venues manage their bottom lines. With TouchBistro Profit Management you gain access to a controllable P&L that auto updates as invoices and inventories are closed, a food usage report for detailed analysis of COGS, a price history report that illustrates price fluctuations over time, menu analysis that pinpoints profitable and high-volume items and more.

Zabaneh and his team have always prioritized creating user-friendly and features that are easy to navigate from one powerful platform, where venues can track food costs in real time, adjust recipes for maximum profitability, process invoices digitally, streamline accounting processes, standardize inventory management across multiple locations, and more.

The system standardizes every product name, unit, and code from one central platform for faster and more consistent inventory management across multiple locations. It helps the operator easily order products from any vendor, pay an unlimited number of bills (U.S. only), and transfer products and recipes between locations, all directly within the platform. Data is exported to a venue’s accounting software directly for a quick, easy, and error-free transfer of data.

The TouchBistro experience has always been about ease of use and

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“We knew the timing was right to expand our back of the house (BOH) offerings so that restaurateurs have the key ingredients needed to drive their businesses forward.” — Samir Zabaneh

The TouchBistro Kitchen Display System

MEDIA CORNER

BOOKS, TV, FILM, AND PODCASTS With Joyce

Appelman

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

How To Hire: The Essential Guide To Recruit & Retain The Right People

By Clint Smith

A clear, practical guide to consistently recruiting and retaining excellent employees.

“Anything is possible with the right people,” writes Smith, the founder and CEO of a firm that designs business management software. Acknowledging that effective hiring is difficult, Smith walks readers through the process. The book comprises three sections: “Culture” outlines the necessity of understanding and articulating the business’s values, mission, etc.; “Recruit” covers identifying hiring needs, strategies for recruitment, interviewing, and making the hire; and “Retain” advocates persuasively for keeping staff engaged and motivated by providing support and investing in professional development. Each section includes thought-provoking questions like: “Who is helping you see your blind spots during the hiring process?” and “Are you selling job seekers on the responsibilities or the opportunity?” Throughout, Smith emphasizes that recruiters consider what’s important to the role rather than a broad list of attributes. He offers concrete suggestions for incorporating hiring best practices, providing plenty of examples and anecdotes from his own experiences; he notes that while his first hire as an entrepreneur was a winner who helped build the business over 12 years, the next two were disastrous and had to be fired. He also references other well-known companies and authors including Zig Ziglar, Carol Dweck, and Daniel Pink. Readers can visit

WHAT WE’RE LISTENING TO:

the companion website howtohire. com (which isn’t currently live) to download sample checklists, templates, and worksheets for implementing the systems described in the text. Smith’s approach, intended for hiring managers without specific HR expertise, is a refreshing departure from most conventional advice on hiring (and getting hired), which focuses on beating systems or verifying skill sets. Many companies claim, perhaps disingenuously, that their greatest asset is people, but Smith provides the resources to make that claim a reality.

A sensible, cleareyed playbook for attracting, developing, and retaining top performers.

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

book reviews...

Pasta: The Guide to the Most Loved Italian Food by ItaliaSquisita

This two-volume set features more than 100 pasta recipes from many of Italy’s leading chefs, presented by one of the country’s leading food magazines.

The Fresh Pasta volume includes notes on the history of pasta, a map highlighting pastas associated with each of Italy’s regions, and photos of 32 of the most common fresh pasta shapes. More than fifty pages of instruction on making and shaping fresh pastas with and without egg, and using a variety of flours, include detailed step-by-step photo sequences. Gnocchi are also included in this section.

The Dry Pasta volume assumes

you will be using commercially produced dry pasta, as most Italians do. After a slightly poetic meditation on the development of dry pasta and how it has come to symbolize the national identity while fresh pastas are objects of regional pride, this volume offers some thirty pages of instructions on cooking the pasta itself. Some methods involve finishing a slightly undercooked pasta in its sauce; another suggests infusing uncooked dry pasta in liquid overnight in a vacuum bag. There are also techniques of pressure cooking and even deep frying.

The recipes which constitute the bulk of each volume do include some familiar comfort dishes such as spaghetti with toasted bread crumbs to fettuccine alfredo. More

continued on page 52

noteworthy to us are the recipes developed by the leading chefs. For instance, burnt wheat orichette with chard and ricotta salata or a seafood version of amatriciana made with tuna belly. There’s even a version of arrabiata sauce which derives its kick from fresh herbs rather than peppers.

Among the chefs contributing to these volumes are:

• Carmela Abbate of Zi Teresa in Naples

• Heinz Beck of La Pergola in Rome

• Massimo Bottura of Osteria Francescana in Modena

• Alfonso Iaccarino of Don Alfonso 1890 in Massa Lubrense

• Norbert Niederklofer of St. Hubertus in San Cassiano

• Tatiana Porciani of Erbaluigi in Pisa

Each volume is a paperback, with full color photography throughout. In English. There is a nominal slipcase which will keep the two books

together on the shelf; it is made of paper rather than the customary cardboard.

You may also be interested in Original & Gourmet, a similar book from the same publisher, dedicated to Italian cooking in general.

Sofreh: A Contemporary Approach to Classic Persian Cuisine

By Nasim Alikhani and Theresa Gambacorta

This entrancingly elegant collection of modern Persian recipes comes from a Brooklyn restaurant. Sofreh, which is also the name of the restaurant, literally refers to hand-embroidered tablecloths: by figurative extension, it refers to celebrations and special occasions.

Chef Nasim Alikhani takes particular care in outlining a dish’s place in Persian culture, whether she’s discussing its historical association with a seventh-century queen or explaining how various regions of the

country may prepare it differently. She also notes the reasons for her refinements of traditional preparations. While none of us here have Persian heritage, it’s our bet that no one who does would find the precision of her methods heretical.

Among the many appealing recipes:

• Warm eggplant dip with whey, walnuts, and fried onions

• Lamb meatballs with mint and vinegar sauce

• Stuffed chicken with herbs, prunes, lemon, and dried barberries

• Potato pancakes with sour cherry marmalade

• Carrot jam with salted pistachios

Most recipe names appear in Farsi

as well as in English

This is a meticulously appealing cookbook.

TRAILBLAZING PLANT-BASED CHEF NINA CURTIS MAKES “HERSTORY”

Cooking with the First Female Executive Chefs at a Historic White House Plant-Based Dinner

The White House made history with its first-ever plantbased state dinner, which honored the visit of Indian Prime Minister Narendra Modi, a strict vegetarian. This monumental occasion was further celebrated by the fact that the main contributors behind the event were all women. First Lady Dr. Jill Biden invited the renowned plantbased chef, Nina Curtis, to curate the menu, marking a significant milestone in promoting sustainable and inclusive culinary practices.

An avid proponent of a plant-based lifestyle for over two decades, Chef Curtis has worked with the Marriott Group, Hilton Hotels, Pure Food and Wine in New York, the Springs Restaurant and Wine Bar, Los Angeles, the

Ranch Malibu, and Adventist Health Corporate Campus, Ca. Holding positions as Director and Executive Chef has led Chef Curtis to successfully set up and lead kitchen operations.

Chef Curtis collaborated with White House Executive Chef Cristeta Comerford and Executive Pastry Chef Susan Morrison, combining their talents to create a memorable fusion of American and Indian flavors. From the delightful Marinated Millet and Grilled Corn Salad to the Stuffed Portobello Mushrooms and Creamy Saffron-Infused Risotto, each course showcased the artistry and innovation of plantbased cuisine. The evening culminated in a fusion of Indian spices with a classic American dessert—Rose and

cake with Coconut Whipped Cream.

To gain insights into what it feels like to play a key role in such an unprecedented event at the White House, I had the privilege of interviewing Chef Curtis about her firsthand experience.

Chef Curtis, could you share with us how you received the invitation from the First Lady to curate the menu? What thoughts and emotions ran through your mind?

First Lady Dr. Jill Biden’s social secretary was the first to reach out to me and inform me of Dr. Biden’s invitation for me to curate the dinner. At first I thought, who’s pranking me? Lol! As our conversation went on, I quickly realized it was truly legit and I listened intently to what was being requested

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.

of me. My mind jumped into gear and I immediately started drafting my first thoughts. The main goal, as was requested by Dr. Jill Biden, was to present the best in American Culinary Cuisine, through the lens of plant-based fare, as Prime Minister Modi is a strict vegetarian. Of course seasonal, local (as much as possible), sustainable, with accents of Indian cuisine flavors and elements, first flooded my mind. I created several menu options and then shared my ideas with the Executive Chef team and we got to work collaborating on the tasting menu to present to Dr. Jill Biden and her team.

Curating the first-ever plant-based state dinner menu while collaborating

continued on page 128

(L to R) Chef Nina Curtis; The First plant-based White House State Dinner Menu; Chef Curtis with White House Executive Chef Cristeta Comerford

KRYPTONITE PROTECTION FOR YOUR RESTAURANT’S DELIVERY PROGRAM

For those of you old enough to remember, Superman was this incredible superhero with all these amazing powers. Not unlike the way you look at your restaurant’s delivery program. Well, believe it or not, there was actually one thing that could stop him in his tracks, and that’s Kryptonite. The fictitious mineral from Superman’s home planet, Krypton, and had the unique ability to weaken him. It’s his Achilles’ heel, if you will.

I have studied the delivery business for decades and we actually wrote a book about it: The Delivery Masters Guide. In analyzing what makes delivery programs successful and what makes them fail, I have found our industry’s Kryptonite. Even with all of the technology that has flooded the marketplace and theoretically made delivery easier, the same obstacle exists today:

DISTRACTED DRIVING!

You would have thought that with publicly traded companies: UberEats, DoorDash, would have fought and won the battle to eliminate distracted driving by its delivery personnel. What used to be drinking a Coke and/or smoking a cigarette has evolved into a multitude of distractions led by the cell phone. There is some good news when it comes to cell phone use behind the wheel. While 2.5% of drivers used their cell phones while operating a vehicle in 2021, this number is less than half of the 5.2% of drivers using their phones in 2012. Although cell phone use has declined since 2012, drivers are faced with new

distractions thanks to the rise of infotainment systems and in-vehicle screens. Due to this new technology, using devices while driving increased from 1.5% in 2012 to 3.4% in 2021.

The Centers for Disease Control and Prevention has identified three kinds of distracted driving. They are: visual distractions that cause you to take your eyes away from the road. This can include using a GPS, looking at a billboard, rubbernecking an accident, checking out the scenery or even looking at other cars surrounding you instead of those directly in your path and adjacent to you. The second is manual distractions that cause you to remove your hand from the wheel. Behaviors such as eating while driving, using your phone, changing the radio station or reaching for something in the car are all examples of manual distractions. Finally, the CDC points to cognitive distractions that take your mind off of driving. Singing, talking, daydreaming or worrying all fall into this category.

Needless to say, the potential consequences of distracted driving, such as accidents, injuries, and legal repercussions is never ending.

Sandy Plotkin is the President and CEO of CarryHot USA. He has built the Manhattan company into the world’s leading manufacturer of insulated food delivery bags. He built a highly successful career in the garment industry, when a cold pizza would change his life. Plotkin saw the opportunity to save the world from cold pizza and soggy fries and with that CarryHot USA was born. The company’s bags are the industry standard for many of the nation’s leading pizza and quick serve chains. They have also become a staple in school systems across the country. He authored “Delivery Master USA™” in 1997. It remains the industry standard for operators seeking to create or update their delivery strategy. He can be contacted via email at sandy@carryhot.com

Trust me is working on the Delivery masters guide, if the Pandemic had driven takeout & delivery revenue to such dizzying heights, I don’t know if delivery would even be viable. We all understand, and I suppose to some extent empathize with the unique challenges faced by delivery drivers, including time pressure, multitasking, and the temptation to engage in distracting behavior.

The statistics and studies that demonstrate the prevalence of distracted driving among delivery drivers. Since 2016, between 8% and 9% of fatal crashes have involved distracted driving. In 2020, the most recent year for which data is available, these collisions accounted for 8% of deadly accidents. While this is a far lower percentage of crashes than impaired driving, which accounts for approximately 30% of all fatal accidents, it still reflects the extreme risk presented by driver distraction. Distracted driving costs lives throughout the year. A total of nine people die every day in the United States from distracted driving. It is not just drivers in motor vehicles who are affected by distracted

continued on page 114

“We all love giving that teenager their first job opportunity. But the facts show it’s a big risk.”

SPECIAL DALLAS EVENT SLATED TO SHARE HIGHLIGHTS OF LIBBEY’S NEW TABLETOP REBRANDING

When it comes to creating a tabletop strategy, a restaurant should focus on designing an atmosphere that enhances the dining experience for their guests. With that there are several key factors in the selection of cutlery, plates, and glassware for a restaurant. If you offer fine dining, elegant and sleek options might be the way to go. If you have a more casual setting, durable and practical choices could work better. Another aspect to keep in mind is the comfort and functionality of the items. Ensure that the cutlery is easy to handle, and the plates are the right size for your dishes. Lastly, don’t forget about the aesthetic appeal! Opt for designs, shapes and colors that match the overall ambiance of your restaurant.

With that in mind, Libbey, one of the truly iconic names in tabletop, has expanded the breadth of its brand. What was for years known as a leader in glassware has evolved into a guiding force with both cutlery and plate wares as well.

That evolution did not take place overnight. Libbey has been around for over 200 years, “and we got our start in the glass business,” noted Kevin

Oglesby, Sr. Vice President. “We still have our US factory in Toledo and still do a ton of glass work, but over the last 80 years we also offer the full tabletop. Many people have seen and heard of World (WTI) and Syracuse plates, but what they don’t know is those are Libbey. We have plates, glassware, dinnerware, buffet sets and serveware.”

Libbey’s understanding of the importance of tabletop design has made them a longtime partner of leading restaurant and service operators across the nation and the equipment and supply dealers that support them. “Tabletop is the only thing a guest touches intimately,” Oglesby added. “You put utensils in your mouth when you eat, you kiss a glass when you drink, the plate is the canvas the chef uses for his art and you always consume that with your eyes first. The full tabletop is really the vessel used to experience the art of food and beverage. I would note guests don’t come in thinking about tabletop, but if it is a bad experience, they can come out thinking about it. Have you ever been to a place and used those cheap metal forks that are nearly sharp around the edges? See, you all know what I mean without ever thinking you would think about the flatware.”

With its collective ear so close to the needs of the operator and dealer community, Libbey has been a valuable resource in the significant changes that are being seen with tabletop design. “Many operators are trying to find their way through the move in many cases from the use of white tablecloths to a more casual look,” the veteran tabletop executive continued. “It honestly opened some doors because the idea that luxury only comes on a white plate is out the window and has been great for our business. We can be more

creative and still service those loyal customers with the same gusto we did before. We are able to bring our roots of durability and quality into things like stoneware and new glazes that we never played with before. Quality and durability really don’t have to sacrifice trend, style and design at all.”

To accomplish the goal of presenting a portfolio that can finish both the traditional dressed table and today’s looks, Libbey offers the industry’s

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With the character of a naturally sourced gem burnished to intensify its natural details, this dinnerware brings a cultivated feel to your tabletop. Organically shaped items sparkle and punctuate the tabletop with surprise and intrigue to highlight fresh, organic entrees. Expand your culinary repertoire with dishes that are truly unique, from Asian fusion to vegan mashups to non-traditional ramen. Pebblework can evoke truly one-of-a-kind branded experiences.

“We have done a lot of work to bring our trusted quality to good use with newer body compositions and glazes for dinnerware. Gone are the days of ‘Libbey is just whiteware’.” — Kevin Oglesby

REVOLUTIONIZING LATE-NIGHT DINING WITH AUTOFRY: STREAMLINING MENUS

In the fast-paced world of the foodservice industry, innovation is key to attracting and retaining customers, especially in the competitive late-night dining scene. AutoFry – a cutting-edge, automated, ventless, and electric deep-fryer is reshaping the way restaurants streamline their menus and win over the hearts (and appetites) of late-night patrons. Let’s explore how AutoFry’s revolutionary technology is transforming the game for restaurants aiming to enhance their late-night offerings.

The Late-Night Dining Challenge

Late-night dining holds a special place in our hearts. It’s a time when cravings strike, and a diverse clientele seeks comfort food that satisfies their taste buds and cravings. However, running a late-night restaurant comes with its own set of challenges. Limited staff availability, expedited service, and a desire to maintain high food quality can be a

balancing act that many establishments struggle to perfect.

Enter AutoFry: A Game-Changing Solution

AutoFry comes as a knight in shining armor, armed with innovative technology that not only ensures consistency and quality but also enables restaurants to simplify and streamline their menus.

Here’s how!

Automated Cooking: AutoFry takes over the frying process, eliminating the need for constant manual supervision. This means that chefs and kitchen staff can focus their attention on other critical tasks or attending to customers. With its automated cooking capabilities, AutoFry ensures that each fried item is cooked to perfection, consistently meeting customer expectations.

Ventless Operation: One of the most significant advantages of AutoFry is its ventless design. Tradi -

tional deep-fryers require extensive ventilation systems, which can be costly and limit the flexibility of restaurant layouts. The ventless operation of AutoFry opens up new possibilities for restaurants, allowing them to be more creative with their late-night dining spaces without compromising on safety.

Expanded Menu Options: With AutoFry, restaurants can expand their late-night menus without worrying about overwhelming their kitchen staff. From classic French fries and onion rings to more adventurous options like fried mac

and cheese bites or crispy avocado fries, the possibilities are endless. The streamlined cooking process ensures that even complex fried dishes can be prepared efficiently, catering to a wide range of latenight cravings.

Consistent Quality: Maintaining consistent food quality is essential for any successful restaurant. AutoFry’s precise cooking technology, known as Simplifry, guarantees that each item is cooked evenly each and every time. Customers can rely on

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A fresh batch of savory french fries and mozzarella sticks from the AutoFry

EQUIPMENT TRANSITIONING WITH RATIONAL - PART 4: SPECIFYING

Building Partnerships: Erickson Senior Living outfits its kitchens with iCombi Pros with support from RATIONAL

It was the finishing, or “plating,” feature of RATIONAL’s iCombi Pro that caught the attention of Philip Maloney, senior director of culinary development and operations at Erickson Senior Living. The foodservice team at the Baltimore, Md.-based senior living community developer and manager wanted to change how they served meals to their continuing care residents. At the time, employees bulk prepared menu items in a central kitchen and then transported them hot to remote pantries near the point of service. “Everything was coming out of the steam table,” Maloney says.

The process resulted in fewer menu choices and plenty of food waste. Ready for a change, the team, who also provides a modern independent living dining program, found a solution in the iCombi Pro. The finishing feature allows employees to bring plated menu items (previously par-cooked and blast chilled in the central kitchen) to serving temperature in the pantries only minutes before serving. The process enables the team to provide more menu choices and better food quality. It also helped reduce food waste from more than 20% to about 5%.

“We have wonderful corporate support from RATIONAL. I have a close relationship with them. They’re very responsive.”

Help Along the Way

Today, Erickson Senior Living, with a national network of communities in 11 states and more than 28,000 residents, relies on nearly 40 iCombi Pros, with double-stacked 6-full size units in its main production areas and 6-full size models with ventless hoods in its pantries.

Support from RATIONAL played an important role throughout the specification process. It started with a beta test. “When we were looking at combi ovens, we did a

beta test in one of our kitchens and had two competitors side by side. The RATIONAL came out on top, hands down,” Maloney says. “We had a problem with the other brand about a year into it, and the model that we purchased was already obsolete. The customer support wasn’t there.”

Maloney says his local RATIONAL manufacturers’ rep, High Sabatino in Jessup, Md., also served as a partner. “They opened up their kitchen to us anytime we wanted to come down and use the ovens. They always had a chef available to us to answer questions.” Distributor TriMark Adams-Burch of Landover, Md., also offered support by helping establish ordering guidelines, order tracking, pre-site surveys and more services.

Do Your Homework

Maloney recommends chefs who are interested in specifying combi ovens start the process by doing their research and understanding what outcome they want to achieve. “When we first got into it, I had an outcome I was look -

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Perfectly cooked to order: Grilled chicken with pineapple salsa fresh out of the iCombi Pro (right)

— Philip Maloney, Erickson Senior Living

VICTORY FOODSERVICE WELCOMES INDUSTRY TO ANNUAL EVENT NEXT MONTH

In the competitive world of the restaurant industry, staying ahead of the game is crucial. It’s not just about creating delicious food and offering excellent service; it’s also about staying updated with the latest trends and ingredients. One way to achieve this is by selecting and attending the right food distributor trade shows.

With an understanding of just how many show options there are and how busy today’s Metro New York restaurateur and foodservice operator is, Victory Foodservice has dedicated itself to creating that must-see show experience. The Hunts Point based distributor will roll out the red carpet for its current and future customer base on Wed. Oct. 4th from 11am to 6pm at Terrace on the Park in Queens, NY.

Victory Foodservice is a familyowned, independent foodservice distributor that has served the New York City market and northern New Jersey with superior customer service, highquality foodservice products, and competitive prices for over 35 years.

The company was was founded by the Tyras family in 1985. Prior to founding Victory, brothers Michael (Mihail) and Gus (Konstantinos) were both employed selling groceries throughout the greater metropolitan New York market. The company began with a singular focus on produce and grocery distribution. By working as salesmen and route drivers, the Tyras brothers developed a first-hand knowledge of the needs of foodservice operators. This experience, along with a commitment to putting customers

first, helped Victory steadily grow a reliable customer base and robust product catalog.

In 1995, Victory transitioned into a full-line food service distributor, and two years later, the company moved to its current headquarters facility. Victory’s continuous growth over the past 35 years has been built on the ethics of hard work, honesty, and integrity with customers. “Our customer base has grown to include restaurants, supermarkets, healthcare facilities, catering halls, diners, hotels, bakeries, cafes, and pizzerias,” noted the company’s Marketing Coordinator Joanna Zoulis.

Next month’s Victory Foodservice show will showcase the company’s commitment to customer service.

“For more than 35 years, we have offered personalized attention and service to our customers,” Zoulis added.

“Our extensive product catalog, which includes over 9,000 fresh, frozen, and dry items, provides the products to serve all three dayparts and cater to various ethnic cuisines. With access to a wide selection of over 9,000 items available for immediate delivery, we ensure you get what you need, when you need it. Even if a specific item is not in stock, we are more than willing to place custom orders to meet your needs. Our commitment to innova-

tion includes recent investments in state-of-the-art computerized inventory, selection, routing, and solar energy that continue to drive our business forward.”

Victory’s annual food show allows the Bronx firm to showcase its products and services to its diverse customer base. “It’s an excellent way for us to gather insights into the needs of our customers, specifically how we can expand our inventory to provide new items to our customers,” Zoulis added. “In this way, we can continue providing beyond expectation service to our customers, which is always our goal here at Victory.”

This year’s show marks the 20th annual edition of the Victory show.

“Our goal is to make this show our grandest yet,” Zoulis continued. “You can expect to see top brands like Tyson, Kellogg’s, Kraft Heinz, and many more. We’ll have live demonstrations, hourly raffles, and exclusive show-only discounts available for customers who attend this year’s show.”

In a world in which technology brings access to even more information, Victory understands the importance of the show’s networking opportunities. Many Metro New York restaurant and foodservice professionals look to the Victory show as an

opportunity to sample new products. “Our vendors are always happy to provide recipe inspiration to enhance operator menus,” Zoulis detailed. “Additionally, we’re happy to announce that our new and improved website now features recipes and articles to provide operators with inspiration to update and elevate their menus.”

In addition to new products operators will be able to source the latest industry trends. “As sustainability becomes more important, operators might find eco-friendly packaging solutions, ethically sourced ingredients, and other products that align with environmentally conscious dining trends,” Zoulis said. “Ready-made sauces, pre-marinated proteins, precut vegetables, and other convenience foods can help operators streamline their kitchen operations without sacrificing quality. With the growing demand for plant-based options, operators might find new plant-based protein sources like vegan burgers, plant-based sausages, and vegan condiments. These products cater to the rising number of customers seeking vegetarian and vegan menu choices.”

Victory has always been known for its visionary approach to changes in

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“Our Food Show is a great opportunity for operators to meet face to face with our vendors. Customers will have the opportunity to sample new products and gather inspiration for ways to update their menus to keep up with ever-evolving food trends.” — Joanna Zoulis

CAL POLY DINING FACILITY AT THE BOSWELL AG TECH CENTER, ST. LUIS OPISBO, CA

The Operator

Andrew Thulin, Asst. Dean

California Polytechnic State University

College of Agriculture, Food & Environmental Science

San Luis Obispo, CA

The Kitchen Equipment & Supply Dealer

Brad LaBel, President LaBel Foodservice Coram, NY

The Kitchen Consultant

Brad Barnes, Principal Pure Food Greenwich, CT

The new school year at US colleges and universities, is well underway. With that in mind, we were curious as to some of the changes that are coming to dining programs at the nation’s institutes of higher learning.

As we searched, we found that Cal Poly in San Luis Obispo, CA had commissioned one of the smartest and most forward-looking commercial kitchens in recent memory. Situated in Cal Poly’s new Boswell Ag Tech Center, the campus’s new 4,200 square-foot teaching facility augurs the future of commercial kitchen design with a seamless blend of comfort, sustainability, safety, air quality, and smart tech functionality.

The new facility enables students, faculty and industry to come to -

gether to create safe, healthy and sustainable food for the future –while solving today’s more complex food issues. The new center will serve as a hub for students, faculty and industry to gather and share knowledge to drive the food industry forward in the areas of food safety, culinary development and sensory evaluation. Cal Poly’s new Boswell Ag Tech Facility is exploring environmental concerns and a rising global population. The goal is to help initiate an agenda for agriculture and food innovation. The mission to come together to create a path forward that is focused on the holistic health and wellness by addressing issues such as food waste, improved nutrition, and food safety from field to fork.

Designed to be aesthetically pleasing and cost-effective, the new culinary lab features two large cooking suites with utility distribution systems. As a result, equipment can easily be changed out for different instructors, chefs, and students without requiring new wall construction.

In addition, the new kitchen also features an open concept design, reduced energy output and fully conditioned, fresh outside air from dedicated outside air systems.

Built specifically as a teaching facility and sensory lab for students, Cal Poly’s new teaching kitchen is the result of a boldly imaginative project conducted by Label Food Service and Pure Food.

Brad LaBel’s Approach:

Along with Pure Food’s Brad Barnes, we share a longstanding commitment to highly sustainable and functional kitchen design. We have known each other for a long time as graduates of the prestigious Culinary Institute of America.

We initially partnered on the Cal Poly project with ZGF Architects and then noted equipment engineers and manufacturers Accurex and ECOAZUR.

We were able to work together to design a smart, intuitive kitchen ventilation solutions to the project that include multiple kitchen hoods by Accurex, an industry leader in commercial kitchen ventilation so -

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Cal Poly’s new Boswell center facility is highlighted by the latest in state-of-the-art teaching design.

lutions; and ECOAZUR, a provider of demand control kitchen ventilation systems, all ducted to one single exhaust fan to manage airflow requirements and ensure maximum possible energy savings. Moreover, advanced make-up air units and dedicated outdoor air systems (DOAS) utilized in the new Cal Poly kitchen bring fresh, tempered air back into the space so as to maximize the comfort, health and safety of students and faculty alike.

The Cal Poly project gave our LaBel Foodservice Equipment & Design team that specializes in commercial kitchen design, restaurant kitchen equipment supply, renovations and project management the opportunity to showcase our talents. For the last two decades our portfolio has comprised projects running the gamut from small foodservice equipment replacements to the design and construction of large high-profile restaurants, public venues and other prominent destinations.

Brad Barnes’ Approach:

This project was the perfect blend of form following function and using technology to support educational delivery. We offer a diverse menu of

essential services that include facility design, R&D innovation, strategic food business planning, team development, user experience enhancement, sustainable functionality, energy and cost reduction and long-term growth planning.

The Cal Poly project required integrating various types of ventilation equipment and bringing incremental efficiencies into one connected kitchen space. Engineered to work together while serving different functions of the ventilation process, Accurex provided utility distribution systems, kitchen hoods, exhaust fans, make-up air units and DOAS to help Cal Poly’s new kitchen maintain a safe, comfortable environment for students and staff.

The project also serves to provide a strong, efficient learning environment for Cal Poly’s culinary and sensory lab classes.

Kitchens are hotspots for contaminated air since cooking produces grease, steam, smoke, heat, and in some cases nitro -

gen dioxide and carbon monoxide. With that, we counted on Accurex’s industry-leading exhaust hoods and fans to help capture, contain and remove heat and contaminated air from the kitchen environment. Air removed is replaced with fresh outside air provided by Accurex makeup air units and dedicated outdoor air systems – a health and safety measure of greater importance than ever among designers, restaurateurs, and the public in general. In addition, the use of Accurex’s Utility Distribution Systems offers Cal Poly’s unique setup a more flexible solution for appliance utilities as opposed to contractor built-in utility walls that limit the location and type of appliances available for use.

The ECOAZUR ventilation systems were perfect for this project because one-of-a-kind temperature sensors, optic sensors, and modulating dampers to achieve optimum productivity.

This enabled us to generate sizeable energy savings estimated at close to $45,000 annually for the Cal Poly kitchen. ECOAZUR’S tempera -

ture sensors look for temperature changes that are happening underneath the kitchen hoods such as smoke, steam, grease, and particulates being produced by the cooking equipment. As temperature increases, dampers facilitate the correct exhaust rates at each individual hood despite being connected to one single fan.

Russ Kabaker’s Approach :

The significance of the Boswell Ag Tech Center is that students, faculty and industry can come together to create safe, healthy and sustainable food for the future. At the same time the facility will enable us to work on today’s more complex food issues. The new center will serve as a hub for to gather and share knowledge to drive the food industry forward in the areas of food safety, culinary development and sensory evaluation.

Students will be exposed to leading innovations in the food and agriculture industries, from research to practical application. The mod -

continued on page 74

With their CIA backgrounds, Brad Barnes and Brad LaBel have teamed to create a signature teaching facility.

Cal Poly’s new teaching facility includes the latest in culinary educational design.

ernized facilities will prepare students to be leaders upon graduation. The state-of-the-art labs were developed in close partnership with industry to ensure student success upon their entry into the workforce.

One of the keys to this project is the collaboration between our university and the industry. This crucial partnership will provide students with the knowledge and skills to address current and future challenges. Specific areas of focus include product development, evaluation of nutrition products and supplements designed to support exercise recovery, sensory analysis of food and beverage products, research of risk assessment data in the food and agriculture industries and the metabolic consequences of dietary interventions and disease processes.

The new center also addresses complex food issues. With environmental concerns and a rising global population, it is critical for agriculture and food innovation to come together to create a path forward that is focused on the holistic health and wellness of not only consumers but the environment by addressing issues such as food waste, improved nutrition, and food safety from field

to fork. In our own rather ironic tribute to sustainability the Cal Poly’s original culinary training kitchen will now be used as a research kitchen.

Cal Poly offers one of the only food production programs that allows students to work directly with staff and industry to design, produce and sell commercial food items including chocolate, jam and barbecue sauce.

The new Nutrition and Food Studies Lab will support new food and beverage product development and provide students and faculty with the analytical instrumentation for determining nutrient levels and other food components.

The seven new labs within the Boswell Ag Tech Center will enable research and discovery to help train tomorrow’s leaders in food safety and innovation. The center pro -

vides the opportunity to expand the applied research projects with faculty and students, while creating a stronger channel of recruitment of interns and graduates.

The new labs were designed in consult with industry and use the latest technology, exposing students to cutting-edge equipment and processes that they will experience in industry upon graduation.

One great example of this is the Sensory Lab which will be used to train students and conduct research to determine insights into consumer goods and new product development. It expands the opportunities for food companies to sponsor research, joint projects and consumer testing – giving students the opportunity to work directly with companies on products that are being developed or already in market.

The center’s new food safety lab supports the need for risk assessment data in the food and agriculture industries. The lab is designed as a biosafety level 2 facility suitable for research of foodborne patho -

gens of moderate potential hazard to people and the environment. Faculty and students will use this lab to conduct studies to determine the ability of pathogens to grow, survive or die-off during processing and/or storage. Additionally, the development of food safety mitigation processes or strategies will be supported by this lab.

The Boswell Ag Tech Center was built with an eye towards the future. California has become synonymous with food innovation. Cal Poly’s ideal location on the Central Coast positions students and researchers to partner with industry leaders in meeting current demands and preparing for future challenges. The Boswell Ag Tech Center provides a premier facility for students. Cal Poly will continue to grow industry partnerships to further innovation in the industry and address future challenges.

Barnes and LaBel have supported their Cal Poly strategy with Rational’s latest combi cooking solutions

Metro shelving is being used at Cal Poly to support both dry and cold storage.

The new Cal Poly teaching facility represents the breadth of the Continental Refrigeration line with under counter, reach in and heavy-duty cold storage solutions.

ORGANICITY PROJECT: PROMOTING EUROPEAN ORGANIC CERTIFIED FOODS

Organicity Project is an exclusive opportunity to discover the beauty and particular flavors of Organic Certified products from the European Union.

Organicity is a project co-funded by the European Union that aims to promote European Organic Certified products, which comply with a whole set of regulations that guarantee a Certified Organic

product to the consumer. This process guarantees high standards of quality, safety, and traceability of the entire production process.

The project aims to promote these products in the USA and in Southeast Asian markets to broaden the reach of European Organic food items and Organic values abroad.

The Organicity Network comprises a whole selection of brands that have been certified by authorized

European bodies. These include a range of gourmet products ranging from special Organic Italian Vinegars to particular sauces, artisanal kinds of pasta made from high-end flours, snacks, truffle delights, coffee, Organic Italian Extra Virgin Olive oils, jams and juices, baby food, and much more.

We aim to reach out to consumers, importers, distributors, and restaurateurs to specifically target the following countries: the USA, Thailand, Vietnam, Indonesia, and Singapore. This year we have been present at Expowest in Los Angeles, FHA Singapore, Thaifex in Bangkok, and Fancy Foods in New York generating many contacts for our project and offering tastings and seminars regard-

ing the project’s aims and objectives. Organicity aims to encourage an understanding of the meaning of European Organic label, the difference between ‘natural’ and ‘organic certified’ products, the nutritional aspects, how to cook and consume them, and some of the main combinations between the different products. Our main goal is the recognition of the European Organic label, the green leaf with the white EU stars. Wherever you find this logo 95% of the ingredients in the product you buy are certified Organic.

Help us spread our project’s intent by visiting our website at: https://www. organicityeu.com/ and Instagram: @ organicity_project

NATION’S TOP CHEFS EMBRACE AUTHENTIC PARMIGIANO REGGIANO TO CREATE SIGNATURE MENUS

The meticulous selection of cheese by a chef holds immense significance when it comes to curating a restaurant menu. The art of choosing the right cheese involves a deep understanding of flavor profiles, textures, and pairings, ultimately enhancing the overall dining experience for patrons. A well-chosen cheese can elevate a dish, adding depth, complexity, and a harmonious balance of tastes. Furthermore, it allows the chef to showcase their expertise and creativity, ensuring that each menu item is crafted with utmost care and precision. The correct selection of cheese not only plays a vital role in enhancing the menu but also contributes to the overall success and reputation of the establishment.

Parmigiano Reggiano cheese is one of the oldest cheeses in the world, produced around nine centuries ago; still using the same original quality ingredients hundreds of

years later (milk, salt, and rennet). Not only is it one of the oldest cheeses, it is also one of the most popularused on salads, pastas, pizza, etc. In ever-evolving food culture, this food staple has not only remained favored by many, but has helped evolve flavor profiles in recipes across the world.

With that need for consistent quality, many of the nation’s culinary professionals, insist on authentic Parmigiano Reggiano cheese on their restaurant’s dishes. Parmigiano Reggiano, often referred to as the “King of Cheeses,” boasts a rich history and unmatched quality.

Its distinct nutty and savory flavor profile elevates any dish, whether it is a classic pasta, risotto, or even a salad. This aged Italian cheese offers a unique texture that enhances the overall dining experience, providing a delightful balance of creaminess and granular textures. Furthermore, Parmigiano Reggiano’s versatility allows chefs to incorporate it into a multitude of recipes, providing an added layer of depth and complexity to their culinary creations. By utilizing Parmigiano Reggiano cheese, a chef not only demonstrates their commitment to culinary excellence but also ensures that their patrons

are treated to an unparalleled gastronomic delight.

Parmigiano Reggiano’s lineage can be traced back to the Middle Ages. Initially, it was diligent monks who pioneered the craft of Parmigiano Reggiano, compelled by the pursuit of creating a cheese that had longevity. Their efforts yielded a method wherein the cheese mass was meticulously dried, and the wheel’s dimensions expanded, thus granting the cheese an extended shelf life and the ability to journey great distances, well beyond its birthplace. This

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President Nicola Bertinelli

“Parmigiano Reggiano is essentially produced like it was centuries ago: using the same ingredients, with the same craftsmanship and production technique that has undergone very few changes over the centuries, thanks to the decision to keep a fully natural production, without the use of any additives.”

— Nicola Bertinelli

LEGAL FALL CLEANING:

4 AREAS TO SHORE UP YOUR COMPLIANCE AND STAY CLEAN

Vigilance is the price of staying out of legal hot water in the hospitality industry. Before the Department of Labor, EEOC, or plaintiff lawyers, come calling, there are simple steps restaurant owners can take on their own to ensure compliance with the law.

Wage and Hour Compliance

Wage and hour compliance is still critical for restaurant owners who want to avoid costly legal battles. The Fair Labor Standards Act (FLSA) and New York Labor Law establish minimum wage, overtime, and record-keeping requirements.

To steer clear of wage-hour claims, check your wage-hour records to ensure:

• You are paying overtime at the correct rate;

• You are providing “spread of hours” pay (hint - if you have never heard that phrase you’re probably not complying)

• Employees clock in and out for breaks of 20 minutes or more;

• All employees have received a Form 195 (Acknowledgment of Pay Rate & Pay Date);

• All manual workers (those who perform manual labor at least 20% of the time) are paid weekly.

Discrimination and Harassment

Restaurant owners must also be vigilant about preventing discrimination and harassment in the workplace, which is prohibited under Title VII of the Civil Rights Act of 1964 and state and city human rights laws. It is recommended that employers:

• Ensure that all managers and employees have had annual antiharassment training;

• Ensure that new hires receive anti-harassment training;

• Review pay records to see if there are significant disparities in pay between men and women exist among persons doing the same or substantially similar jobs;

• Remind interviewers that in NYC it is unlawful to: i) discriminate on the basis of height or weight (Knicks and Nets excepted); or ii) to request applicants’ pay history.

Employee Free Speech

As the presidential race begins in earnest, employers, including restaurants and bars, may have to contend with employees who wish to wear, or display, political symbols or controversial messages.

The First Amendment of the U.S. Constitution only prevents the government from barring free speech.

Paul P. Rooney is a Partner at Ellenoff Grossman & Schole LLP. He specializes in employment law and civil litigation, and advises clients about their legal rights and responsibilities, drafts employment agreements, handbooks, and policies, and performs employment-related corporate due diligence. His cases have included numerous collective actions under The Fair Labor Standards Act, and claims under Title VII of the Civil Rights Act of 1964, and The New York State and City Human Rights Laws. Mr. Rooney has also litigated cases involving covenants not to compete, claims of breach of contract and breach of fiduciary duty, and defamation. Paul P. Rooney can be reached via email at prooney@egsllp.com or by phone at 212-370-1300.

Employers may regulate on the job speech, except speech for purposes of employees’ collective action, complaints about discrimination, and whistleblowing. If you wish to prevent conflict arising from employees’ displays of social and political messages, you may:

• Adopt a policy that prohibits the display of any messages or symbols that are not company-related on clothing, jewelry, accessories etc.; and

• You should apply such a policy consistently (i.e., if you ban red “MAGA” hats you should also ban blue “We’re Still Here” hats sold by the HBO Show “Reel Time”).

If you’re free to regulate employee speech, why do you have to be consistent? Because selective regulation of speech may be seen as an effort

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WITH CHEF MARIA LOI

TAHINI – FROM TINY SEEDS TO POWERFUL PASTE

It’s hard to believe, but we’ve made it to September, the perfect midpoint month between the dog days of summer and the start of the long-awaited fall season. There are many ingredients that straddle this fine line, but one in particular that comes to mind is tahini, with its earthy flavor that teeters on slightly bitter, yet creamy and lightly nutty. With its long history across multiple cultures as a staple ingredient, what better way to celebrate this transitional period of the year than by learning all about this powerhouse of a paste and its humble origin, the sesame seed?

Sesame – The Predecessor

The sesame seed, though petite in size, has been celebrated by humans for thousands of years thanks to its savory taste and hefty nutritional value. It’s also one of the most vital ingredients in many cuisines around the world. So, who discovered sesame, such a magical ingredient?

Wild sesame, first grew in Africa, and was discovered and consumed by humans who hunted in and around the savanna area. Sesame seeds became a source of oil, protein, and minerals, and as a result, sesame followed the human migratory patterns and began to spread widely. It moved from the African savanna to the Sahara Desert, ending up in ancient civilizations in Egypt and Mesopotamia, then into Europe and Asia.

Sesame seems to have first appeared in ancient Egypt and Mesopotamia around 4000 to 3000 BC, with sesame oil found in cooking, medical treatments, cosmetics, and even as a preservative for mummies.

Sesame was considered ‘God’s crop’ - they believed sesame possessed mysterious power in spite of its tiny size.

From there, sesame moved through the region via trade activities and found its way to Ancient Greece and Rome. The ancient Greeks used sesame seeds to develop the world’s first energy bar, a popular snack called pasteli that was considered to be food for warriors.

The Greeks made pasteli by mixing sesame seeds and honey into a flat cake, then baking the cake until it hardened. This was an easy snack for warriors to pack and eat in battle camps or when traveling. The ancients believed pasteli would give their warriors extra strength and pleasure, helping them fight longer and harder.

Historically, the oldest mention of tahini appears to be in a 13th century Arabic cookbook, Kitab al-Tabikh,

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of The Life of Loi, which premiered on PBS and PBS Passport in December 2022, now available on Amazon Prime and Apple TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

where tahi¬ni itself is ref¬er¬enced as an ingredient for hummus.

Before the Paste, there was the Oil

When I was a young girl, twice a year, my father would travel to the northern city of Thessaloniki, always returning with two large tins of sesame oil, as well as tins of tahini, and sesame seeds from Haitoglou, a native brand of Greece. This is absolutely the best sesame oil and tahini you can find, even today, because the company, Haitoglou, only makes it from scratch, using the high-quality sesame seeds grown on its farm. This was the only other oil, besides olive oil of course, that my family would use to cook. My yiayia (grandmother in Greek) and my Aunt Maria would make a delicious dessert from sesame seeds and honey called sisamopites that all the children in my neighborhood would ask

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(Top) Sesame Seeds - From where Tahini originates; (Bottom) Tahini, Sesame, and Honey - The Original Greek Energy Trifecta

for—this was our Greek version of candy, but much healthier and more delicious than traditional sweets!

Yiayia also used to make a mask with the tahini, mixing some sesame seeds in there as well as an exfoliant, and some honey too. I always thought it smelled so good, and I wanted to be just like her, so she would put a little on my face. When she wasn’t looking, I would use my finger to wipe it from my face and lick it off! This mask left her skin looking incredibly dewy and supple, and I always wanted to emulate her so my skin would look the same…but there was only one time a year I was allowed to do this…

There was an annual festival in Patras, just across from where I grew up in the Peloponnese, where they would have a carnival celebration, and people would dress up wearing masks to hide their faces. My family didn’t have the money for special costumes and masks, so I got creative! I would make the same mask that my yiayia made – mine with extra honey though so it would be stickier, and I would affix little leaves and flowers that I could find to it, so that I would look like a little woodland nymph, like in mythology for the festival, and no one would recognize me!

Health Benefits…

Now, while my yiayia’s mask was a surefire way to keep her skin looking amazing at any age, the benefits of sesame seeds, paste, and oil span far beyond cosmetic applications.

Tahini is full of healthy,

monounsaturated fats, as well as vitamins and minerals, and antioxidants – in particular sesamin and sesamol, which may reduce the risk of chronic diseases such as type 2 diabetes and heart disease, as well

as have anti-cancer effects.

Sesame seeds and sesame oil also have some anti-bacterial qualities and anti-inflammatory qualities, which may reduce the inflammation related to conditions like asthma, lung disease, and rheumatoid arthritis. They also have the potential to help protect liver and kidney function.

Of course, always ask your doctor before incorporating new foods into your diet.

The Magic of Tahini

There are many qualities that tahini possesses which make it a prime ingredient across world cuisines – as a derivative of the sesame seed, it can be found throughout Mediterranean, Middle Eastern, and North African cuisines, as well as throughout Asian cuisines (including Chinese, Korean, Japanese, and Indian) as sesame paste.

Tahini can be a thick paste, akin to a sesame seed butter, or it can be thinner, like a sauce, and as such can be used in a myriad of ways in these different cuisines. Perhaps what is most appealing about it is the ability to add a creaminess to foods while still being vegan.

To make tahini paste, traditionally sesame seeds (usually white, but black can and are used as well) are soaked in water and then crushed to help the kernel separate from the bran. The bran will sink, while the kernels will float and are skimmed off the top before being toasted and ground into a paste. Sometimes the kernels aren’t toasted be -

fore being ground, which is considered ‘raw tahini’.

With its creamy texture, nutty yet slightly bitter flavor, tahini is a staple across Middle Eastern cuisines. It not only refers to sesame paste, but to a ubiquitous sauce made from tahini paste, water, lemon juice, garlic, and salt that is to Middle Eastern cuisines what ‘Ladolemono’ (lemon and olive oil) is to Greek cuisine. Sesame paste, or tahini, is also extremely useful in the traditional Mediterranean kitchen.

This creamy paste is a cornerstone of Greek cooking, used in signature dishes like hummus and some versions of melitzanosalata (eggplant dip), tahinosoupa (tahini vegetable soup), and halva, a nut-honey dessert. Tahini acts as a great substitute to spread on bread with some honey or jam, and can also be swapped for eggs in many sauces, a perfect trick when cooking or baking vegan meals.

You can also combine yogurt with tahini and use it for a plethora of things – as a sauce on its own, or as a marinade for all kinds of proteins, even vegetables! Tahini is great to make salad dressings as well. You can also combine tahini with chocolate or cocoa powder for a vegan ‘nutella’ style spread - use it for baking, on pancakes, or eat it right out of the jar – absolutely delicious!

Shake it Up!

My favorite? I love mixing it with cocoa powder and making a craveable drink out of it!

To make this delicious beverage, combine two tablespoons of tahini, 2 teaspoons of organic cocoa powder, 1 teaspoon of organic honey, and as much water as you like to bring it to the texture you enjoy – I suggest making sure it’s just enough water to make it drinkable, but not too much, as you’d like this to be thick! Mix everything together by shaking in a resealable container until fully combined, and pour over ice for a treat you’ll come back to time and again!

Pasteli - The original energy bar

Tahinosoupa - Tahini Vegetable Soup

Halva - Vegan Dessert made with Tahini and Honey

LEGAL CLOUD HANGS OVER CHEF’S TABLE AT BROOKLYN FARE

The Michelin-starred Chef’s Table at Brooklyn Fare shut down last month amid a dramatic court battle between owner and head chef, both of whom threw around accusations that the other funneled cash out of the business, according to court records and reports.

Chef’s Table at Brooklyn Fare owner Moe Issa, named in a July lawsuit filed by the restaurant’s long-term chef, confirmed last month that two new chefs will replace Cesar Ramirez when the eatery reopens in October. The restaurant is set to reopen with Max Natmessnig and Marco Prins, who both worked at the restaurant previously, as coleads.

As for the new look of leadership: the team says they will maintain the 13-course tasting menu format. “There can be fun and warmth,” Natmessnig noted. He come to his new post in New York from a German twoMichelin-starred AloisDallmayr Fine Dining. Prins was most recently at a Rotterdam restaurant called Grace.

But Ramirez is still holding out hope on millions in restitution, court records show. The 14-year chef says he was dismissed “without cause” in July — a decision he says will cost the restaurant tens of millions of dollars in missed payments and damages, court records show.

Customers were not alerted to the sudden shutdown, arriving at the restaurant, which had been open for more than a decade, to find that their $430 per person meal was canceled.

Ramirez’s celebrated menu raked in $430 per head and booked up months in advance, a source reported. The restaurant opened in Brooklyn in 2009 and eventually moved to Hell’s Kitchen.

But the ugly restaurant battle has left a significant smear on the New York institution — and even left excited customers stranded.

Chef’s Table at Brooklyn Fare first opened in 2009, before relocating to

its current home in Midtown West. The fine dining restaurant’s parent company, Brooklyn Fare, has several grocery stores in the city.

Customers were not alerted to the sudden shutdown, arriving at the restaurant, which had been open for more than a decade, to find that their $430 per person meal was canceled. Meanwhile, employees were allegedly caught in the crossfire, given no notice that their

jobs would be terminated, and told guests that the kitchen as is was “unsafe” to operate.

Ramirez claims he has been denied agreed-upon salaries totaling $12,757 a week, the suit states. Issa denies this accusation, saying the two had agreed on a new pay structure for tax purposes, court records show.

All the while, owner Issa accused Ramirez of stealing goods and plotting a new venture despite being a 25 percent shareholder in the restaurant — claims Ramirez says are “false and malicious,” court records show. In an affidavit, Issa accuses Ramirez of taking nearly $400,000 in goods. Goods Ramirez claims he purchased and loaned to the restaurant, he said in the lawsuit. “After I confronted Ramirez about his theft in July, he confessed in a recorded telephone call that he had taken this property and that he would return all of it,” Issa said in an affidavit. “He never returned any of it.”

Issa also denied Ramirez’s claims that he had embezzled and misappropriated huge amounts of money, court records show. But as the drama unfolds, Issa is charging forward. Reservations have already opened for the swanky eatery’s reopening.

“Our future is bright, and we look forward to all of you being part of it,” Issa concluded.

HITTING THE RESET BUTTON ON DRESSING YOUR RESTAURANT’S TABLETOPS

In the restaurant industry, creating a memorable dining experience goes beyond serving delicious food. Attention to detail, ambiance, and aesthetics play a crucial role in ensuring customer satisfaction. One significant aspect that can greatly contribute to the overall dining experience is the use of high-end tablecloths and napkins. Let’s explore why restaurants should invest in quality linen for their tables.

“It’s a real challenge balancing the cost of a linen service with what the actual return is,” noted Stamford, CT restaurateur Nick Petrafessa. “The bottom line is that a nice crisp white tablecloth is who we have been from the very start and our customers have expected the very best from us since we opened 20 plus years ago.” Petrafessa and his brother Vincenzo founded and operate Cafe Silvium, an iconic

Connecticut eatery.

When customers walk into a restaurant, the first thing they notice is the ambiance. The appearance of the dining area sets the mood for the entire meal. By using high-end tablecloths and napkins, restaurants can elevate the aesthetics of the space. The impeccable presentation of well-ironed tablecloths and soft, luxurious napkins automatically creates a sense of sophistication and comfort.

“For decades, our guests looked at our tablecloth as part of their dining experience,” noted Joseph Costanzo, Jr. of the iconic Primmadona Restaurant in McKees Rocks, PA. “The attention to detail in a restaurant’s presentation can significantly impact how customers perceive the overall dining experience,” noted Mark Lewis, Dempsey Linen’s Director of Sales, Lewis and the Dempsey family have

forged Dempsey Linen into one of the nation’s leading uniform and linen supplier, servicing six states in the Mid-Atlantic region.

Tablecloths and napkins not only add elegance but also serve a practical purpose. They protect the table surface from spills, stains, and scratches. High-quality linens offer better resistance to liquids, preventing them from seeping through onto the table. This helps in maintaining a cleaner and more hygienic dining environment. Additionally, these fabrics are often easy to clean and maintain, saving time and effort for the restaurant staff. “High-quality linens have better liquid resistance, preventing spills from seeping through to the table surface,” Lewis noted.

Every restaurant has its own unique brand image, ranging from casual and cozy to upscale and refined. Using high-end tablecloths and napkins allows restaurants to reinforce their brand identity. The choice of linen complements the overall theme and decor, reflecting the restaurant’s image. It also creates a positive first impression on customers, leaving them impressed by the attention to detail and the restaurant’s commitment to quality.

While high-end tablecloths and napkins may have a higher initial cost, they prove to be a wise long-term investment. These linens are crafted with superior craftsmanship and durable materials, ensuring they withstand the rigors of daily restaurant

use. By opting for quality linen, restaurants can save on frequent replacements and reduce overall costs in the long run.

Restaurant owners are increasingly aware of the importance of sustainability and environmental consciousness. Many high-end tablecloths and napkins are made from eco-friendly fabrics such as organic cotton or linen. By choosing these materials, restaurants contribute to a greener planet while still maintaining the elegance and sophistication of their dining areas. Furthermore, utilizing reusable linens reduces waste by eliminating the need for disposable alternatives.

Among the misconceptions is that high-end tablecloths are difficult to clean and maintain. “Not at all!,” Lewis quipped. “Many high-end tablecloths are designed for easy cleaning and require minimal effort to maintain their quality.”

Using high-end tablecloths and napkins in restaurants offers numerous benefits. Beyond aesthetics, these linens enhance the dining experience, maintain hygiene, contribute to brand building, provide durability, and demonstrate eco-friendly practices. Investing in quality tablecloths and napkins shows a commitment to excellence, setting the stage for a memorable dining experience that diners will appreciate and remember. Think of that crisp linen in combination with great food, decadent desserts and rich coffee as your restaurant’s recipe for success.

“For decades, our guests looked at our tablecloth as part of their dining experience.” — Joseph Costanzo, Jr.

BRONX TEAM REINVENTS HIGHEST QUALITY PRODUCE & HERBS SOURCING FOR METRO NYC OPS

When a chef or restaurant serves the freshest produce and herbs that have been handled properly, they are sending a message of care and dedication to their customers. By prioritizing the use of fresh ingredients, they show a commitment to providing high-quality and flavorful dishes. The proper handling of these ingredients demonstrates a focus on food safety, ensuring that customers can enjoy their meal without any worries. This approach conveys the restaurant’s desire to offer a delightful dining experience, where guests can savor the natural flavors and goodness of the ingredi -

ents used in their dishes.

Produce industry veteran Julio Garcia knew there simply had to be a better way to accomplish that goal of safe and savory fare. With that, he has combined forces with a team of produce and herb professionals to launch the Produce Experience. With partners and co-founders Manny Concepcion, David Jaramillo, Juanita Bermudez and Phil Bartocci, they have found the perfect home to house their very special mission.

Produce Experience’s home in the Hunts Point section of the Bronx, offers the industry’s most efficient SQF certified produce and herb prep facility. The team has combined its decades of knowledge of shopping

the globe for the highest quality produce and herbs with state-of-the-art handling and processing techniques to create great-tasting produce and herbs for restaurants and foodservice operators in Metro New York.

The company was born from a desire to ensure hygiene and fresh-

ness obstacles that were created by the way produce is currently processed and distributed. “We asked ourselves, how could we turn those wrongs into rights?” said Garcia, Produce Experience’s Director of Marketing and Business Development. Because of the perishable nature of fresh produce and the fact that it is usually shipped in from elsewhere, it isn’t uncommon for shipments to come in late and for the produce to be sub-par. “In the produce industry, Garcia said, you’re expected to have to deal with bad produce and bad communication. We decided we weren’t going to be this way. We wanted to be straightforward, honest, and focus on building the relationships with our customers, growers and shippers.”

That same concern was brought to how the Produce Experience has built their processing team in their Bronx facility. “First is the most important thing—when the team is happy, the customers are happy. We have a lot of local women working for us, so we tried worked within

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CEO David Jaramillo oversees one of the nation’s premier herb and produce processing facility in the Bronx

The Produce Experience management team trio of Julio Garcia, Phil Bartocci and Anthony Concepcion are committed to the needs of their grower, distributor and operator partners

“If a restaurant buys a pound of basil and has to throw half of it away, they’ve now essentially paid double for half a pound of basil.”

— Julio Garcia, Business Development Marketing Director

HOW THE RIGHT HUMANITARIAN DECISION CAN BENEFIT OUR INDUSTRY

Late last month, Governor Kathy Hochul called on President Biden to take executive action and direct additional federal resources to the State of New York as it manages the unprecedented influx of asylum seekers arriving in New York.

Governor Hochul is leading the initiative for President Biden to direct the federal government to provide work authorizations, support, and shelter for more than 100,000 asylum seekers in New York State.

At the the NYC Hospitality Alliance, we recognize that as more and more folks arrive in New York seeking asylum, it’s critical they’re provided an opportunity to work lawfully in their journey for a better life. So, while this is a moral issue, it’s also an economic issue because restaurants and other small businesses across our city need workers to keep their businesses running and are prepared to hire them.

Governor Hochul also announced a

program that will greatly expand the State’s ability to help asylum seekers quickly gain lawful employment. Governor Hochul directed the New York State Department of Labor (DOL) to help connect asylum seekers to employment opportunities so they can begin working immediately after obtaining federal work authorization. All asylum seekers with work authorization in New York can now register for assistance here. DOL career experts will work with individuals to assess skills, work history, education, career interests and more, and con-

nect them with employers across the State. Additionally, the New York State Department of Labor launched a portal enabling businesses to inform the State that they would welcome newly-authorized individuals into their workforce.

We commend and stand in strong solidarity with Governor Hochul and other leaders calling directly on President Biden to provide expedited work authorization for asylum seekers now as an essential step in addressing this humanitarian crisis.

We also support the Governor’s request for financial assistance for the city and state. A key to that program is also the use of Federal Lands and facilities, and reimbursement for nearly 2,000 New York National Guard members. That Title 32 designation would provide federal funding for the nearly 2,000 New York National Guard members currently providing logistical and operational support across the State.

To understand the urgency of this call to Washington for help, the State of NY has already committed $1.5 billion to support New York City by providing funding for health care, shelter costs, National Guard personnel, legal services, and voluntary relocation programs.

Governor Hochul continues to pledge additional support with a $20

million investment late last month to help expedite the casework filing process for more than 30,000 asylum seekers. The State has also loaned New York City sites to use as temporary shelters which currently house more than 2,000 asylum seekers every day.

The key issue that the Alliance is focused on is the establishment of a program that will greatly expand the State’s ability to help asylum seekers quickly gain lawful employment.

Governor Hochul has directed the New York State Department of Labor (DOL) to help connect asylum seekers to employment opportunities so they can begin working immediately after obtaining federal work authorization.

Hochul’s request to President Biden, includes several key steps that the federal government must take to meet its responsibilities to New York.

First, the federal government must expedite work authorizations. New York has a very strong job market, and the State is committed to providing job placement services to those who have work authorization and to resettling individuals and families who have applied for asylum.

All asylum seekers with work aucontinued on page 122

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/

We commend and stand in strong solidarity with Governor Hochul and other leaders calling directly on President Biden to provide expedited work authorization for asylum seekers now as an essential step in addressing this humanitarian crisis

By Parker

CALIFORNIA BASED BACKBAR

SETS SIGHTS ON REINVENTING KEYS TO MAXIMIZING BEVERAGE PROFITS

For all of the change the food service world has seen including takeout & delivery and the impending arrival of robotics, beverages are often overlooked. California-based beverage dispenser Backbar believes that beverage profits need to be looked at once again carefully.

With that mission in mind, the company is revolutionizing the way beverages are designed and dispensed in high-end and casual bars and restaurants alike. There has been a lot of innovation around food menus, how customers order, and front of house operations over the last few years. However, in many locations these changes haven’t found their way into beverage operations.

This is where Backbar comes in, providing clients with a way to innovate their drink menus without having to worry about hiring and training specialized staff or keeping hundreds of ingredients behind the bar.

“At its core, the Backbar machine is a modern soda fountain,” said Rishabh Kewalramani, Backbar’s co-founder. Essentially, the machine is a four-bysix-foot soda fountain that sits behind the bar, under the counter, or at a beverage station. Instead of making drinks from concentrate, Backbar holds both shelf-stable and refrigerated items that restaurants are already carrying to pull from as the ingredients for coffees,

cocktails, cocktails, juices, and sodas.

Their goal is to simplify beverage menu selection for the dining patron and restaurant staff. “We see a number of customers looking for healthier, fresher drink options, and including sparkling waters and cold brew coffee,” Kewalramani continued. Backbar cuts down on labor and time so that restaurants can focus on providing unique, on-demand beverages.

“Our goal is to serve the best in class of every category of beverage,” Kewalramani explained. “We have customers who serve Earl Grey oldfashioneds, shaken iced espressos with brown sugar, and watermelon ginger superfood juices, all through this one machine.” They do this by increasing efficiency in three areas: labor, speed, and menu. Having a machine that can produce specialty coffees, cocktails, and juices at the touch of a button eliminates the need for specialized beverage staff.

With Backbar, an operator can now serve cocktails at lunch without the expense of a bartender or specialty coffee at dinner without having to hire a barista. The average time the machine takes to make a drink is 10 seconds, compared to the 30 seconds the same drink would take a barista or bartender. Because of this, bars and restaurants can now offer a full specialty coffee, juice, and cocktail menu in a four-foot space. “If you’re able to expand your menu and switch some of those water and soda orders to higher-margin categories, and do so with just the baseline efficiency, you’ll easily make your money back on the machine,” Kewalramani said.

Backbar’s industry reset of how foodservice is dispensing beverages has proven to be a big success nationwide. They started beta testing in 2021 and have grown quickly over the past two years; in 2022 they started selling to the foodservice trade, and currently have 40 units in place—and they’re projected to grow 100% per quarter over the coming

year. Backbar has also become invaluable to its operating partners as the units are able to gather and share sales and inventory data. That big picture data is helping its customers with a crucial understanding of how much time it takes to make drinks, the quantity of ingredients are poured with each drink, and on which days certain ingredients should be refilled.

Backbar offers their machines for 1-year leases, which includes quarterly servicing at the very minimum. If anything breaks, they’re able to send someone to service the machine in person within 24 hours for most locations in the US. But in the end, although they offer a cutting-edge product, anyone should be able to learn to use the machine with a little training. Kewalramani concluded. “There are no robotic arms or anything like that. We do have higher levels of automation, but if you can use a freestyle machine, you can use this. At the base, we just want to make a better soda fountain.”

For additional information, foodservice professionals are invited to visit the Backbar web site at backbar. com.

“If you’re able to expand your menu and switch some of those water and soda orders to higher-margin categories, and do so with just the baseline efficiency, you’ll easily make your money back on the machine,” — Rishabh Kewalramani

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE SCOOP

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

RATIONAL USA BOLSTERS KEY ACCOUNTS TEAM

SCOOP learned that RATIONAL USA announced the following regarding their Key Accounts team:

• Jonathan Hunt has joined their team as Vice President of Key Accounts. Prior to joining RATIONAL, Jonathan was with ALI Refrigeration as the Director of Sales. His position will oversee the Key Accounts team for RATIONAL USA.

• Brian Hageman has been promoted to Senior Director, Key Accounts. He joined RATIONAL in January 2016. In his new role, Brian will be continuing to grow the national accounts business, but also focus on supporting regional account growth and development.

• Robin Mooney has joined their team as Director, Key Accounts. Prior to joining RATIONAL, Robin was with the Middleby Coffee Solutions Group as the Executive Vice President of Sales and Customer Service. She will be focused on retail, including grocery and C-store customers.

• Cindy Selby, effective October 1,

2023, will be promoted to Director, Key Accounts. She joined RATIONAL in January 2019 as a Regional Sales Manager. In her new role, she will be focused on healthcare, senior living, and event space customers.

The RATIONAL Group is the world market and technology leader in the field of hot food

preparation for professional kitchens. Founded in 1973, the company employs more than 2,300 people worldwide. RATIONAL is listed on the Prime Standard of the German Stock Exchange and is included in the SDAX. To learn more about RATIONAL products and services, attend a RATIONAL Live event to see how we help commercial kitchen operators do more with less space, waste, energy, cost, and stress.

SUBWAY ANNOUNCES SALE TO ROARK CAPITAL

SCOOP learned that Subway recently announced that it has entered into a definitive agreement to be acquired by affiliates of Roark Capital. The transaction is a major milestone in Subway’s multi-year transformation journey, combining Subway’s global presence and brand strength with Roark’s deep expertise in restaurant and franchise business models.

Roark is a private equity firm with $37 billion in assets under management. Roark focuses on investments in consumer and business service companies, with a specialization in franchise and franchise-like businesses, and prides itself on being a trusted partner for management and business owners.

“This transaction reflects Subway’s long-term growth potential, and the substantial value of our brand and our franchisees around the world,” said John Chidsey, CEO of Subway. “Subway has a bright future with Roark, and we are committed to continu-

ing to focus on a win-win-win approach for our franchisees, our guests and our employees.”

The transaction comes on the heels of Subway announcing its 10th consecutive quarter of positive same store sales. The company will continue to execute its strategy with a focus on sales growth, menu innovation, modernization of restaurants, overall guest experience improvements, and international expansion.

J.P. Morgan is serving as financial advisor and Sullivan & Cromwell LLP is serving as legal counsel to Subway. Timing is subject to regulatory approvals and customary closing conditions.

As one of the world’s largest quick service restaurant brands, Subway serves freshly made-to-order sandwiches, wraps, salads and bowls to millions of guests, across more than 100 countries in nearly 37,000 restaurants every day. Subway restaurants are owned and operated by Subway franchisees – a network that includes thousands of dedicated entrepreneurs and small business owners – who are committed to delivering the best guest experience possible in their local communities. For more Subway news visit: newsroom.subway.com. Subway® is a Registered Trademark of Subway IP LLC. © 2023 Subway IP LLC

Roark is an Atlanta-based private equity firm with $37 billion in assets under management. Roark focuses on investments in consumer and business service companies, with a specialization on franchise and multi-location businesses in the retail, restaurant, consumer and business services sectors. For more information, please visit www.roarkcapital. com.

CONSUMER DATA ON CONVENIENCE EATING & SUSTAINABILITY

SCOOP learned that good natured®, an earthfriendly, plant-based company making better everyday products, released its Ready-to-Eat Report revealing consumer sentiment and preferences around takeout meals and sustainable food packaging.

This report found that our dependency on prepared foods, whether that’s due to eating habits influenced by the pandemic, our increasingly time-

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Jonathan Hunt

Robin Mooney

Brian Hageman

Cindy Selby

starved lifestyles, or an increase of food options, is at an all-time high and driving up packaging waste. In spite of persistent inflation, cash-strapped consumers are choosing ready-to-eat meals over groceries with 72% of respondents consistently buying or increasing their consumption of ready-to-eat meals, meal kits, and delivery since the start of 2023. In fact, 70% of respondents say that convenience is the number one reason why they are buying ready-to-eat meals at grocery stores.

“Convenience eating has always been a trend,” said Paul Antoniadis, CEO of good natured®, “but what’s changed is that people have higher expectations of companies to responsibly package their food.” Consumers expect the brands they trust to pay attention to their packaging choices and ensure they’re delivering products in the most sustainable way possible. In fact, 77% of respondents consider sustainable packaging crucial, while almost half believe it’s the businesses’ responsibility to offer eco-friendly alternatives.

OLYMPIC GOLD FOR PFG MANAGEMENT TEAM

SCOOP knows that with a goal that a truly magnificent site with a storied history could provide inspiration,Performance Food Group (PFG) management team gathered last month.

With its rich history and stunning natural beauty, Park City, Utah promised to spark vision for ’24 and rejuvenate the spirits of PF dynamic leadership. Marketing VP Fred Sanelli selected the former Olympic site with a goal of strengthening their collective leadership skills and fostering a culture of teamwork with executives of one of the nation’s leading broadliners.

Nestled among the snow-covered peaks, Park City offers an idyllic setting for reflection, growth, and exploration.

Dinner at the very top of the mountain presented opportunities for the team to engage in strategic discussions and brainstorming sessions. These discussions will allow the leaders of PFG to collectively shape the future roadmap of the organization, ensuring continued success and growth.

NACUFS MEMBERS HONORED FOR OUTSTANDING SERVICE TO ASSOCIATION

SCOOP learned that The National Association of College & University Food Services (NACUFS) honored five distinguished individuals for their outstanding service to the association during an awards breakfast at the NACUFS 2023 National Conference in Baltimore, MD. The winners are:

• 2023 Richard Lichtenfelt Award:

o Barry Greenberg, University of Iowa

o Jenna Goins, CAE, MBA, director of membership & marketing, NACUFS

• 2023 David R. Prentkowski Distinguished Lifetime Member Award:

o C. Dennis Pierce, retired executive director of dining services at the University of Connecticut

o Dean Wright, retired managing director of dining at Brigham Young University

• 2023 Daryl Van Hook Industry Award: Tom Lyons, vice president of business development at Johnson Lancaster & Associates.

THE NEW RAGE FOR CHOCOLATE IS BARREL-AGING

SCOOP heard that Bean-to-bar chocolate makers like To’ak and Raaka are experimenting with aging in whiskey casks, Madeira wine barrels, and more. Small-batch chocolate producers around the world have learned that just as barrel-aging imparts a wide array of flavors into coffee, cocktails, hot sauce, and, of course, wine and spirits, it can do the same for chocolate. Though the flavor profile of barrel-aged chocolate is generally subtle, like light oak and the essence of spirit, some companies will also straightup soak the cacao beans with spirits while simultaneously aging them in the barrel, or add spirits to the chocolate bar, depending on the final flavor profiles they’re looking to achieve. And because barrel-aging chocolate is really only in its infancy, the combinations of barrel and bar will probably prove to be endless. From subtle vanilla and oak to bright and fruitforward, there’s quite a variety to try now.

YOUGH! LAUNCHES WITH FIRST-OF-ITS-KIND

FROZEN PIZZA

AND DOUGH MADE FROM GREEK YOGURT

SCOOP learned that Yough! has launched the firstever brand making frozen pizza and dough from Greek yogurt. The brand is bringing the viral two-ingredient dough trend to market offering convenience and better-for-you versions of some of consumers favorite comfort foods. Yough sources its Greek Yogurt from local Wisconsin farms and uses 100% organic wheat flour for its base, while each flavor is formulated with ingredients such as Italian tomatoes, whole milk mozzarella and more. The line debuts with three frozen pizza options: cheese pizza, turkey pepperoni pizza, and a thin, crispy naked crust that consumers can customize with their favorite toppings. The brand also offers a ready-to-go dough for reimagining wholesome varieties of all types of snacks, desserts, and cravings with a healthier twist.

A portion of the profits goes to the For Everyone foundation, which supports individuals with disabilities. Yough launched directly to consumers from its website, with plans to expand to the grocery aisle. For more information about Yough, visit http://www. eatyough.com.

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Performance Food Group’s Park City, Utah meeting

FULL HARVEST REDUCES FOOD WASTE FASTER BY EXPANDING SUPPLY CHAIN DIGITIZATION TO ALL PRODUCE GRADES

SCOOP learned that Full Harvest is solving the $2.6 trillion food waste problem through technology and innovation. The company runs the first B2B online marketplace that connects farmers with commercial produce buyers to purchase produce of all grades, including USDA Grade 1, surplus, and imperfect produce. The company’s mission is to eliminate on-farm food loss and create a world with 100% “full harvests” by digitizing the produce supply chain for the first time ever. As food waste is the #1 contributor to climate change, Full Harvest helps lower CO2 emissions and water use while delivering incremental revenue to farmers. Additionally, the company partners with food & beverage brands on their efforts to create new sustainable CPG products and supply chains to meet consumer demand for sustainable products. A winwin-win for food companies, farmers, and the planet, Full Harvest is recognized as a World Economic

Forum Tech Pioneer, the top 2020 Fast Company World Changing Idea in Food, UBS’s 2022 Global Visionary award, and a Forbes Most Innovative Agtech Startup. While Full Harvest has an extensive grower network established, additional suppliers are invited to learn more about the marketplace and sign up here: https://www.fullharvest.com/farms. Interested produce buyers can learn more about the benefits of joining the Full Harvest marketplace here: https:// www.fullharvest.com/buyers.

CANNABIS GIANT TILRAY BRANDS PURCHASES BLUE POINT BREWING CO.

SCOOP heard that Blue Point Brewing Co., the local maker of Blue Point Toasted Lager and Hoptical Illusion brand beers, will be sold by parent company Anheuser-Busch to cannabis giant Tilray Brands along with seven other craft beer makers in an $85 million deal.

Patchogue-based Blue Point, which was originally purchased by Anheuser in 2014, distributes its brews across the U.S. and operates out of a 54,000-square-

foot brewery and headquarters at the site of the former Briarcliffe College.

Tilray, a New York City-based cannabis researcher and cultivator with operations in the United States, Canada, Europe and Latin America, distributes cannabis consumer products, hemp-based foods and craft beverages in more than 20 countries.

In addition to Blue Point, Tilray is purchasing Shock Top, Breckenridge Brewery, 10 Barrel Brewing Co., Redhook Brewery, Widmer Brothers Brewing, Square Mile Cider Co. and HiBall Energy. The deal is likely to make Tilray the fifth-largest craft beer brewer in the U.S., up from its current spot as the ninth.

STUDY: GEN Z HAS COMPLICATED RELATIONSHIP WITH FOOD

SCOOP discovered that sixty-one percent of Gen Z has felt pressure on them since childhood to eat a certain way to communicate their identity and beliefs, which has created negativity and anxiety among this generation, according to global communications firm Ketchum. The company surveyed 2,000 children and adults ages 13+ to identify what sets Gen Z’s food

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habits apart.

Despite the pressure to consume in a way that communicates their identity and beliefs, 62 percent of Gen Z respondents think their eating pattern is wrong. These unrealistic pressures have created a gap between Gen Z’s food beliefs and behaviors, shared the firm.

“Since early childhood, this generation has seen food politicized and been taught to choose food products related to values,” said Melissa Kinch, president at Ketchum’s Food Consultancy, in a statement. “They are exhausted and acting very differently from previous generations. It has left them feeling insecure and negative about cooking and food. In particular, the contrast between what they say is important and how they spend their money is eye-opening.”

A majority of Gen Z says that sustainability, animal welfare, and LGBTQ rights are important factors when buying food, but they are not significant purchase drivers. Other priorities like taste, value, and affordability trump issues that are important to them.

“If food companies and brands want to connect with Gen Z successfully, they should consider the impact of virtue signaling and tap into Gen Z’s quest for stability to show ways their products can bring joy,” said Kinch.

The study also found that 68 percent of Gen Z respondents cook differently from their parents, and most eat differently, too: 55 percent report piecing together snacks into a meal on a weekly basis.

SURVEYS FROM USPS AND HUBSPOT TAPS SHIFT IN RESTAURANT MARKETING

SCOOP learned that according to the Harvard Business Review, more marketers have started to look for ways to cut through the digital clutter that has been accumulating since about 2012, and direct mail and local/guerilla marketing are effective tactics. Consider one survey of Millennials from USPS, for instance, finding that 75% of respondents said receiving personal mail makes them feel special. Or, a survey from Hubspot, which finds most people don’t like digital video ads, while 43% have never watched them.

APPOINTMENTS

- Brad LaBel, a graduate of the Culinary Institute of America and President of LaBel Foodser-

vice Equipment & Design, has been appointed a team member at CIA Consulting as their equipment and design specialist. His company has designed projects for culinary schools in New Orleans & Taiwan, Fenway Park’s players cafeteria to mention a few. CIA Consulting works with industry to leverage the college’s leadership in health and wellness, world cuisines and flavors, sustainability and food ethics, and professional excellence.

- Tempo by Hilton Times Square has appointed Kamal Ahmed as Restaurant Director and Kit Skarstrom as Chef De Cuisine.

- Troutbeck, the historic estate hotel in New York’s Hudson Valley, has appointed Vincent Gilberti as Executive Chef, taking the helm of the property’s celebrated culinary program. Gilberti’s post marks his homecoming to Troutbeck and East Coast, returning to the property after honing his craft as Chef de Cuisine at San Francisco Italian restaurant SPQR.

- Ojai Valley Inn welcomes acclaimed Chef Jordan Pilarski as the Executive Pastry Chef. Chef Pilarski will lead the pastry programs at Ojai Valley Inn’s flagship restaurant, Olivella, as well as The Oak, Libbey’s Market, Jimmy’s Pub, and all inroom dining and special events.

HOUSTON CHEF RUCHIT HARNEJA WEAVES LAVISH DESSERT TAPESTRY

When it comes to assessing the quality of a restaurant, the talent of a pastry chef can truly make a statement. A skilled pastry chef has a magical way of transforming simple ingredients into delectable creations that delight the taste buds and leave a lasting impression. Chef Ruchit Harneja’s pastry menu at Musaafer by Spice in Houston is truly a delight for the senses.

“Ever since the day I stepped into the culinary field, I had a constant hunger in me to explore and experiment the nature of ingredients and cooking styles. All this gave me an opportunity to challenge myself at every stage to strive for better, which created a place for me on the gastronomy path.”

“I started my culinary journey from Japanese cuisine at one of the India’s finest Modern Japanese restaurants, Wasabi by Morimoto, where I used to be a teppanyaki chef,” Chef Ruchit noted. “But inside me, I always had an inclination toward pastry arts, which is a different world in itself. It is all about meticulous art, creatively balancing flavors, and skill-based techniques.”

His expertise in creating intricate desserts, flaky pastries, and mouthwatering cakes showcases the dedication and attention to detail that goes into every aspect of the restaurant’s offerings. What sets Chef Ruchit’s offerings apart are his unique is the perfect blend of flavors, creativity, and attention to detail.

Chef Ruchit was born and raised in Jaipur, Rajasthan, “I have very fond memories of enjoying Ghewar. This is a very famous Rajasthani sweet, enjoyed during the festivals of teej and

gangaur. The pastry is very crispy and porous, textured like a honeycomb. Another well-known sweet snack from that region is Gajak, which is made of sesame seeds, peanuts, and jaggery.”

“In my opinion, surprise is an important element of a meal,” Chef Ruchit explained. “Guests have certain preconceptions when coming to a restaurant like ours. Generally, they imagine the proceedings to be a bit formal – and I like to toy with that notion. My mission is to astonish, to surprise, to shake up guests and see a childlike sense of wonder on their faces.”

Chef Ruchit also has an eye for creating healthier dessert fare. “With my style of desserts, I always make sure to control the amount of sugar and carbohydrate level and also to incorporate appropriate digestive spices like fennel, caraway, ginger, anise, etc, which turns out to be beneficial in terms of health.”

The Texas based chef also understands the importance of spice in his creations. “Spices have been fostered in Indian cuisine since ancient times and I’m extremely zealous to assimilate my own spice blends, differentiating them by their cooling, warming, baking, and digestive nature. Each and every spice blend has a different note and reaction when it comes to pairing with ingredients and cooking technique.”

At the top of Chef Ruchit’s menu is a signature dessert that’s close to his heart—the “Bebinca.” This sweet masterpiece has its roots in Goa, a place that holds rich traditions and incredible flavors. “I’ve taken this traditional treat and added my own twist, making it a memorable journey for your taste buds,” he said. “Imagine layers of goodness that look like flower petals— Bebinca is just that. Originally from Goa, it’s a special dessert enjoyed during important celebrations like Christ-

mas and Easter. The name itself comes from the Portuguese word for “kiss the flower,” because the layers look like flower petals.”

Finding the right partner to source those ingredients was solved with a partnership with Chefs’ Warehouse. As one of the nation’s leading high quality ingredient distributor’s Chefs’ Warehouse has been able to help Chef Ruchit put his own spin on Bebinca by adding some special ingredients.

“For example, I use Boiron’s coconut puree to give it that tropical flavor, and Valrhona chocolate to add a touch of luxury. These ingredients take the dessert to a whole new level.”

“But there’s more! I’ve added a few surprises to capture the spirit of Goa,” he exclaimed. “Imagine a waffle tube that tastes like coffee and charcoal, with hazelnut crumbs for a bit of crunch. I’ve also created a creamy

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Chef Ruchit Harneja

Chef Harneja’s signature Bebinca dessert from Musaafer

twenty of the most important pastry chefs on the international scene, including Michel Belen Albi, Markus Bohr, Pierre Marcolini, François Stahl and Andrea Zanin.

Exciting challenges among great masters will also enliven this macroarea. In the gelato-pastry sector, FIPGC - International Federation of Pastry, Gelato and Chocolate returns with its exciting championships to Host 2023. The World Trophy of Pastry Gelato and Chocolate will see 12 Nationals compete in three different categories with, simultaneously, the Bakery Chefs’ Awards. In the fourth edition of the Cake Designers World Championship teams from Italy, Brazil, USA, Poland, Belgium, Sri Lanka, France, Mexico, Peru, Japan, China, and Malaysia will challenge each other, while Italy, Japan, China, Peru, Colombia, Australia, France, and the Netherlands are the nations competing for the The World Trophy of Professional Tiramisu.

In the coffee world, events organized by AICAF - the Italian Academy of Coffee Masters and ALTOGA - the National Association of Coffee Roasters and Importers and Food Wholesalers - are back. Coffee Addition, featuring a roadshow format across booths with Gianni Cocco and challenges among baristas are particularly noteworthy: in the Italian Coffee Grand Prix, baristas and coffee shop operators not only from Italy but also from AICAF member countries Croatia,

Morocco, and Mexico will compete, while the Moka Challenge stands out for being a competition open to everyone. For the Lags Battle Italy/ World Lags Battle ALTOGA is partnering with Latte Art Grading System for the Italian national semifinals, and then the world finals of an event, involving 50 countries.

With Milan as one of the world’s most important fashion barometers design will take center stage at the 43rd edtion of the show. There will be extensive previews of future design set in the exhibit hall. POLI.design will feature Design Talks that are set to be refresher seminars dedicated to architects and hospitality experts ranging from topics such as user experience, sensory design and wellness to the challenges of sustainability.

For US restaurant professionals looking to expand their business internationally, the Host Milano show can serve as a gateway to new opportunities. By attending the event, they can connect with potential international partners, distributors, and investors. This exposure can help them gain insights into foreign markets, understand cultural preferences, and develop the necessary skills to successfully expand their restaurant business globally.

US food service professional can find information on attending the event on the web at https://host.fieramilano.it/en

ability and community building. “This policy is for armed officers, and we let police officers know that we welcome them back to our establishment when they’re off-duty and unarmed,” Reem’s said.

“Reem’s has a deep commitment to uplifting social and racial justice in our communities,” the statement said. “This includes fostering an environment of safety for our staff and customers. In a time of increased gun violence — particularly impacting people of color, youth, and queer people — we believe that maintaining a strict policy of prohibiting guns in our restaurant keeps us safer.”

It added: “Many members of our community have been impacted by gun violence, whether that be an experience on the streets of San Francisco or Oakland, having come from war or occupation, or having increased fear due to a growing climate of political extremism. All too often, Black and brown people, and poor people are the victims of this violence. At Reem’s we aim to provide a space where people can eat delicious Arab food and work together to strengthen our community, without fear of violence or harassment. We invite our community to step up and join us in creating that culture of care and resilience.”

Tracy McCray — the president of the San Francisco Police Officers Association disputed Reem’s statement. McCray said the union was explicitly

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told that the bakery chain has a policy prohibiting those that are “armed in a uniform.”

“That is not our interpretation of their policy. That is exactly what they said their policy was. That is what their employee told our officer,” McCray said. “...And this is our point, if you’re going to have policies that discriminate against one group of people, then own it, post it publicly, and let your potential customers make the decision that best reflects their values.”

If the union’s claims are true, Reem’s California would be the latest Bay Area eatery to come under fire for refusing to serve police officers. In 2021, the owners of the all-day brunch restaurant Hilda and Jesse apologized amid public backlash after three uniformed San Francisco police officers were asked to leave the establishment. Earlier this year, a cashier at Pizza Squared was fired after he told several police officers that they were not welcome at the business.

Reem’s operates a bakery in Oakland and a kiosk at the Ferry Building in addition to its location in the Mission, which is temporarily closed according to the company’s website. Chef-founder Reem Assil is a social justice activist and former community organizer. In 2022, she was a finalist for a James Beard Award for Outstanding Chef

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support. World-class support specialists, based out of North America, are available 24/7/365 to help support TouchBistro customers with any questions they might have. TouchBistro Profit Management customers are supported by TouchBistro and MarginEdge experts for a white glove onboarding and support experience. TouchBistro KDS customers work with a dedicated Professional Services expert to complete onboarding, along with an installation technician to ensure a smooth and fast setup.

For more information on availability and pricing of TouchBistro Profit Management and KDS, visit: https://www.touchbistro.com/kitchendisplay-system/ and https://www.touchbistro. com/profit-management/

VICTORY SHOW

TOUCHBISTRO from page 64

the marketplace. Among the latest trends is an industry push to add alternative protein options like plant-based meats or sustainable seafood, glutenfree or vegan ingredients. “Victory proudly stocks a diverse array of vegan, plant-based, and gluten free products,” Zoulis said. “Some of which include vegan mayonnaise, milk alternatives, vegan chicken options, veggie burgers, gluten free pasta, flour, pizza crust and much more. We’re always looking to expand our inventory with in-demand products to meet the needs of our customers. You can expect to see these types of products at our food show on October 4th.”

Victory has long been a trendsetter in terms of local to table offerings.

“As we look to keep up with the trends and provide inspiration to our customers, we stock fresh vegetables, fruits, and herbs. Our buyers are consistently seeking in-season produce to provide our customers with the best quality. Our produce offerings are updated daily to meet the needs of our diverse customer base,” Zoulis concluded.

Operators that would like to attend the event with a complimentary badge are invited to visit: www. victoryfoodservice.com or call 718-378-1122 to register for the Food Show. The Victory team is looking forward to seeing you on Wednesday, October 4th, from 11 a.m. to 6 p.m. at Terrace on the Park located in Flushing Meadows Corona Park.

and wedding chapel, among other amenities.

“We’re going to be doing some really cool things from a service and offering standpoint,” Trout continued “Although plans aren’t finalized quite yet, I’ll put it to you this way -- this will not be your grandparents’ country club.”

To complement the golfing experience, the new golf course will offer exceptional dining options that cater to diverse tastes. From casual fare to gourmet cuisine, golfers will have an array of choices to satisfy their appetites after a rewarding day on the course. The culinary offerings will reflect the local flavors of Vineland, ensuring a delightful culinary journey for all visitors.

The Trout/Woods duo have tabbed one of the nation’s truly gifted kitchen designers for the new project. Connecticut designing dealer HAFSCO has been tabbed to handle the design build of the Reserves’ food and beverage operation. Led by noted kitchen designer, Tom Capobianco, the HAFSCO team has created award winning club dining facilities throughout the Northeast. From legendary clubs Winged Foot and Baltusrol, club managers have looked to Capobianco to help create their culinary visions. HAFSCO is known for their unique approach to the operation of a la cart and catering kitchen lines.

Vineland, New Jersey, is known for its stunning natural landscapes, and the new golf course aims to showcase the area’s beauty. With careful consid-

eration for the environment, the course will be designed to seamlessly integrate with the surrounding natural elements, offering players breathtaking views and a sense of tranquility as they navigate the fairways. As one of the greatest golfers of all time, Tiger Woods brings his unrivaled expertise in course design to this project. Known for his strategic approach to the game, Woods will work closely with the design team to create a challenging yet enjoyable course layout. Every hole will be meticulously crafted to provide a unique and memorable experience for golfers.

To pay homage to Mike Trout’s baseball career, the golf course will incorporate subtle baseball-themed elements throughout. These design touches will serve as a nod to Trout’s passion for the sport and add a touch of uniqueness to the overall golfing experience. From tee markers shaped like baseballs to strategically placed memorabilia, these elements will create a one-of-a-kind atmosphere for players and fans alike.

The golf course will feature a stateof-the-art clubhouse designed to provide golfers with a luxurious and comfortable setting. From the moment players step inside, they will be greeted by elegant decor, spacious lounges, and top-notch amenities. The clubhouse will serve as a central hub for golfers to gather, relax, and share their love for the sport.

“I’ve always enjoyed watching Mike on the diamond so when the opportunity arose to work with him on Trout National -- The Reserve, I couldn’t pass it up,” Woods added. “It’s a great site for golf and our team’s looking forward to creating a special course for Mike, Jessica, John and Lorie.”

PRODUCE EXPERIENCE

their schedules so that they can focus on helping us to provide the highest quality product, added Phil Bartocci, CFO. That concern for their team began from day one in July of 2022. They made the safety of their team a priority, providing takehome COVID tests and sick pay, and this hasn’t gone away. With that has come a team committed to optimum safety standards. that still operates with this level of safety standards.

“In the produce industry, crosscontamination in the warehouse is very possible. We are grateful for the safety measures our crew have adhered to. So, if an Anniversary BBQ for our team and their families is important to our staff as well as ongoing training, we will take that extra step,” Bartocci continued.

Produce Experience Inc. also understands that nurturing the relationship between growers and chefs/ restaurant operators is essential.

“Many growers look to us for the input, in terms of how customers react to the product,” Garcia explained. “Do they prefer their herbs to be larger or smaller? With that input, we have seen growing produce become almost an art form rather than the production of a commodity, perfected over years of research, not unlike growing the perfect grapes for wine.”

The Produce Experience In. team has taken their expertise and feedback to the growing community and with that launched its’ highly anticipated Celeste line of herbs.

To ensure the quality of their herbs, Produce Experience sends teams out to interface with the growers and even examine the plants themselves. “Our own people are out in the growing regions tasting the herbs, measuring the leaves, taking pictures,” Garcia said. “To ensure freshness, our cilantro is picked in Mexico in the morning and is already at the border by the afternoon. We go to the airport three times a day. High quality is of the utmost importance to make sure that the customer uses all of the products bought; if a restaurant buys a pound of basil and

has to throw half of it away, they’ve now essentially paid double for half a pound of basil.”

For this reason, Produce Experience is incredibly careful about the produce they choose to pick and the growers they choose to partner with.

Produce Experience Inc. isn’t just a distributor—they offer consultations for chefs and restaurant owners as well. “Our goal is to work closely with chefs to provide them with produce that’s in season and at the peak of flavor,” Bartocci explained. “We bring that unique expertise to the chef that while most produce is available year-round, a particular herb or produce many not at the height of its flavor. With that our goal is to help that chef or buyer build a menu that features fresh produce throughout the year.”

Produce Experience recommends that, with supply chain issues easing, it is time for operators to reset their herb and produce sourcing priorities. “It’s time to call your existing distributor and ask to see their SQF certification,” Garcia concluded. “But the real issue is calling the Produce Experience team to update your menu plan to be able to add “fresh” to their signature dishes, that keeps customers coming back.”

For more info on the Produce Experience portfolio of fresh herbs and produce or help with menu planning, ask your current supplier, or contact Produce Experience directly on the web at produceexperience.com or via phone at 929-614-6113.

The HAFSCO team, led by patriarch Tom Capobianco (2nd L)

DELIVERY STRATEGIES

driving. Pedestrian accidents are also common. A total of 587 pedestrians and bicycle riders lost their lives in 2020 as a result of actions caused by inattention. These non-occupants may have lost their lives to drivers who were not paying attention or may have been distracted and made dangerous choices that contributed to collisions.

Based on our firsthand analysis and insight of what leaders in our industry are doing correctly to mitigate these risks, here are some of our suggestions. The immediate steps need to include educational programs and workshops with ESL to teach drivers about the dangers of distracted driving and provide strategies to stay focused. We suggest looking at a rewardbased system that incentivizes safe driving behaviors, such as offering discounts or subsidized insurance premiums or providing monetary rewards for drivers who consistently drive without distractions. Think “flight simulator” or video games and take a look at virtual reality training programs that simulate different driving scenarios and help drivers practice staying focused in realistic situations.

Down the road, start thinking about developing a mobile app that uses artificial intelligence to detect when a driver is distracted and provides real-time alerts and reminders to stay focused on the road. Anybody that plays golf, knows that when that cart goes somewhere it doesn’t belong on the golf course, an alarm sounds or even a hard stop. How about installing a device that can detect when a driver is using their phone while driving and automatically sends a notification to their emergency contacts, alerting them of the dangerous behavior? I’m sure it’s just a matter of time before a wearable technology will be available, such as a smartwatch or glasses, that can monitor a driver’s eye movements and alert them when they are not paying attention to the road.

How about this to start: We suggest providing your drivers with a

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supply of dog treats. Nothing creates more peril than a driver pulling up to a house and not being able to make the delivery due to a barking or over enthusiastic canine.

A smart approach for a restaurant that is going to “self op” delivery needs to include three key points. The foodservice operator needs to rethink your hiring strategies, implement strict policies, providing driver education, and utilize technology solutions.

We all love giving that teenager their first job opportunity. But the facts show it’s a big risk. 6% of Distracted Driving Fatalities Included a Teenager (15-19 Years Old). Young drivers may be more connected to technology than their older counterparts and less able to access and respond to risks on the road. This helps to explain why 265 people died in motor vehicle accidents involving a distracted teen driver in 2020.

When teens are distracted behind the wheel, these drivers or their young peers are often harmed by driver inattention. In fact, in 44% of distracted driving accidents that resulted in fatalities, the deceased victim was between 15 and 19 years old. These tragic crashes resulted in 186 teens dying due to driver distraction in 2020.

One thing that has not changed since our initial publishing of the Delivery Master guide is your ability as a leader to instill the same pride you put in your delivery team that you have dedicated years to doing with your front of the house waitstaff and management and your culinary team in the kitchen. Advocating for increased awareness and accountability among delivery drivers themselves will go a long way to solving your DISTRACTED DRIVER challenges.

We encourage the restaurant community’s leadership to prioritize safety and support initiatives aimed at reducing distracted driving among delivery drivers. Whether it’s with a copy of our guide or a simple question of how to get started, we are here to help.

BY THE NUMBERS

15%

The estimated reduction in food waste at Erickson Senior Living after switching to iCombi Pros.

ing for; we ultimately wanted to change the landscape of how we serve food to our continuing care residents,” he says.

Make sure the equipment technology matches your needs. “Look at it like transportation. If you only need something to get you from Point A to Point B, and nothing else matters, it doesn’t make sense,” to buy an expensive car, he says. It was on the visits to High Sabatino that the team first figured out how to get the most out of the iCombi Pros. RATIONAL helped them decide on the right size mod -

els to specify after studying volume together.

Programmability, along with the finishing feature, marks one of Maloney’s favorite technology pieces on the iCombi Pros. Staff members push a button to start the cooking process; they don’t need to know the required oven temperature, humidity level or cooking time. “The oven tells them when it’s done. They pull the menu item out, and it’s perfect every time,” he says. “There’s zero variance; it’s wonderful.”

All photos by Allison Rezendes

to discriminate against certain employees because of their protected characteristics or outside activities that the law protects.

An employee punished for wearing a “David Carr for City Council” while allowing Kamillah Hanks buttons, may argue that the employer is trying to punish them, not for the speech, but for their actions outside of work supporting Mr. Carr’s candidacy. And Section 201-d of the New York Labor Law protects their right to engage in politics, and other lawful activities, outside of work.

Similarly, if Black Lives Matter tee shirts are banned but Proud Boys tee shirts are permitted, employees may assert that their speech is being singled out because of their race, which would be illegal.

Notably, Whole Foods Market defeated a discrimination lawsuit in Massachusetts brought by employees who were punished for wearing Black Lives Matter clothing where Whole Foods: a) maintained a dress

code policy that prohibited employees from “wearing clothing with visible slogans, messages, logos, or advertising that are not company related”; and b) consistently enforced it and did not single out the employees wearing Black Lives Matter clothing for punishment. Any restaurant could do the same thing.

Occupational Safety and Health

Ensuring a safe working environment is a paramount responsibility for restaurant owners. The Occupational Safety and Health Administration (OSHA) sets standards for

workplace safety and health, and restaurant owners must comply with these regulations to protect their employees and avoid legal liability.

Common safety issues in restaurants include slip and fall hazards, burns, cuts, and exposure to harmful chemicals. Regular inspections, employee training, and proper safety protocols can help mitigate these risks and demonstrate a commitment to employee well-being. Neglecting workplace safety can lead to OSHA fines, legal claims, and reputational damage.

Conclusion

Operating a restaurant involves more than just serving delicious food; it requires a comprehensive understanding of employment law to navigate the complex legal landscape.

From wage and hour compliance to discrimination prevention, restaurant owners must proactively address employment-related issues to ensure the success of their businesses. Staying informed, implementing clear policies, and seeking legal counsel when necessary are crucial steps in mitigating legal challenges and safeguarding the well-being of both employees and the restaurant itself. By prioritizing compliance and fostering a positive work environment, restaurant owners can thrive in an industry that continues to evolve in terms of employment law standards and expectations.

Operating a restaurant involves more than just serving delicious food; it requires a comprehensive understanding of employment law to navigate the complex legal landscape.

distinctive attribute bestowed upon Parmigiano Reggiano an enduring legacy, propelling it across continents for centuries, evolving into an authentic manifestation of the renowned Made in Italy agricultural enterprise that we recognize today.

Not only is Parmigiano Reggiano renowned for its earthy flavor, but it’s also healthy and highly digestible, making it a better cheese for those with dietary concerns. The versatility is exciting and loved by chefs, with celebrity chef Giada De Laurentis recently receiving a customized wheel of cheese with her image engraved into its rind from The Parmigiano Reggiano Consortium.

The Parmigiano Reggiano Consortium is the “protection body that includes all Parmigiano Reggiano producers, who process the milk from the farmers of the area of origin into this PDO cheese complying with the Specifications. It was set up in 1934 and has the purpose of protecting, defending, and promoting the product, safeguarding its typicality, and disseminating its knowledge worldwide. Every wheel of Parmigiano Reggiano is given a mark of origin (the well-known “dots” and starting from 2002 also a “casein plate”). Furthermore, every wheel is quality tested at an age of about 12 months. Only if the wheel passes this test, it is branded with the selection mark (oval mark).

Parmigiano Reggiano is a cheese with Protected Designation of Origin (PDO), a product that based on its distinctive characteristics and its tie to the area of origin, is protected by a system provided by the European Union to protect consumers and producers alike. The production of Parmigiano Reggiano is governed by strict specifications, registered with the EU. “To bear the designation “Parmigiano Reggiano PDO”, the cheese has to be made respecting these strict rules. First, it has to be produced in the Area of origin (which includes the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po River, and Bologna to the left of the Reno River). The production of cow’s milk,

the processing into cheese, the maturation until a minimum age of 12 months, the packaging, and the grating of Parmigiano Reggiano PDO has to take place exclusively in the area of origin. Therefore, it is not possible to make Parmigiano Reggiano cheese with milk produced outside this area or coming from abroad,” explained PDO President Nicola Bertinelli. There are specifications in regard to Production Standard, Feeding Regulation for Dairy Cattle, and Marking regulations.

“Parmigiano Reggiano is essentially produced like it was centuries ago: using the same ingredients, with the same craftsmanship and production technique that has undergone very few changes over the centuries, thanks to the decision to keep a fully natural production, without the use of any additives”, Bertinelli outlined. The way it is used, however, has evolved as international chefs and consumers around the world have expanded their knowledge of flavors and tastes. They have discovered that Parmigiano Reggiano is a unique product, that can produce a variety of offerings Kosher and Halal to organic cheese, Bertinelli added.

The production of this beloved cheese is a long and meticulous process. Exclusively hailing from the certain regions of Italy, Parmigiano Reggiano’s origins trace to these lands where local farms nurture cattle with homegrown forage. Creating this unique staple is a long and specific process. The first step is “The milk harvested from both the morning and the preceding evening finds its way into traditional upturned bell-shaped copper vats. Approximately 550 liters of milk are required for the creation of each wheel of Parmigiano Reggiano.

With rich history and a versatile flavor profile, Parmigiano Reggiano continues to reign supreme in the cheese game. Chefs, restaurateurs and the distributors that serve them can find more info on Parmigiano Reggiano at https:// parmigianoreggiano.us/

thorization in New York can now register for assistance here. DOL career experts will work with individuals to assess skills, work history, education, career interests and more, and connect them with employers across the State. Additionally, the New York State Department of Labor launched a portal enabling businesses to inform the State that they would welcome newly-authorized individuals into their workforce.

She went on the outline how many asylum seekers and migrants need both shelter and financial assistance for an indefinite period simply because they cannot legally work in the United States. Work authorization would enable these individuals to resettle in communities more quickly. The federal government can expedite work authorizations through execu-

STREAMLINING MENUS

their favorite late-night treats tasting just as delicious no matter when they order.

Reduced Labor Costs: Late-night operations often require a skeleton crew, and AutoFry’s automated cooking process significantly reduces the need for a professional chef or fry cook. Restaurants can optimize their staff and maintain speedy service during peak late-night hours.

Winning Over Late-Night Customers

In the fiercely competitive restaurant industry, winning over latenight customers requires a combination of convenience, variety, and top-notch quality. The AutoFry empowers restaurants to:

Diversify Menus: Offering a diverse menu is key to attracting a wider range of late-night patrons. AutoFry’s efficiency makes it possible to introduce new fried items without overburdening the kitchen staff.

Enhance Speed of Service: With automated cooking, the AutoFry accelerates the cooking process, ensuring that customers receive their

tive actions like granting and extending Temporary Protected Status, specifically for countries like Venezuela, which constitute a significant portion of the arriving population and where the situation on the ground continues to deteriorate. Governor Hochul also supported the use of the humanitarian parole program for individuals from other countries.

We agree with the Governor’s message that “New York cannot continue to do this on its own.” For the past year, she has called for federal assistance and support for New York to manage the unprecedented number of asylum seekers arriving in our state. The silver lining could very well be access to a pool of talent that could make an impact on the labor needs of our City’s restaurants.

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orders promptly – a crucial factor for late-night diners looking to satisfy their cravings quickly.

Elevate Dining Experience: The consistent quality of dishes prepared using AutoFry enhances the overall dining experience. Satisfied customers are more likely to become repeat patrons and spread positive word-of-mouth.

Optimize Operational Efficiency: By reducing manual frying tasks, AutoFry allows chefs and kitchen staff to allocate their time more efficiently, contributing to a smoother late-night operation.

Late-night dining is an opportunity for restaurants to cater to a unique and diverse crowd seeking their favorite food cravings. With AutoFry in their arsenal, owners and operators are well-equipped to revolutionize late-night foodservice and leave a lasting impression on every hungry patron.

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

If you were to pinpoint some of the most important elements required for being a successful chef, what would they be and why?

Being a Chef is so much more than just food and cooking; it’s about leadership, mentorship, and also being able to learn and grow from others around you. To be a successful Chef you have to be focused on building up your team and culture, you are nothing without your squad. Being a Chef is also about hospitality, we are able to convey emotions through food and I think that gets lost sometimes. We are here to connect with our guests and give them a great experience at our table.

What are the key elements for running a successful restaurant?

Your squad, you are nothing without your team. As Chef Beau always says, “it is people that illuminate kitchens and restaurants.” That could not be more true, with happy and enthusias-

tic individuals you will have the ability to cook amazing food and provide excellent service.

You’ve had many mentors, tell us about them, their help and advice, and their influences in your personal and professional life.

Chef Beau MacMillan has been there every step of the way through my career and has immersed me so much in the culinary field. We work together every single day and I couldn’t be more grateful for the guidance and support he has and continues to give to not only myself but everyone around him.

What is one piece of advice you would give to others who are just starting out in the culinary industry?

Number one is passion, always keep your passion fueled for food and the basics of cooking. Learn your basics whether that’s on the ground restaurant training or in culinary school. Always keep your head down, listen,

learn and take in all you can from others around you whether you think they are right or wrong.

Here are Peter McQuaid’s expanded thoughts about Mentorship:

The restaurant industry, a fastpaced dominion that demands continual change, thrives off of creativity, innovation, and the mastery of the culinary arts. Amid the hustle and bustle, a secret force propels future culinary stars’ growth and development to be extraordinary within the culinary arts: mentors. Mentorship, in the world of chefs, is a sacred alliance that transcends the boundaries of a kitchen. It is the bridge that connects tradition with innovation, technique with creativity, and novice with maestro. Just as a chef imparts flavors into a dish, mentors infuse knowledge, skills, and guidance into the aspiring minds of future chefs.

The Essence Of Mentorship

Mentorship is a symbiotic relationship that allows seasoned veterans to impart insights acquired through years of experience to fresh talent. A mentor within the restaurant industry can share the artistry and prowess needed to excel in the culinary world. Likewise, the young future mentee is able to impart new knowledge, skills, and ideas to seasoned veteran chefs. Mentorship within the restaurant industry has many added benefits to the mentor and mentee but also to the industry as a whole.

Personal Benefits

Within the restaurant industry, at the heart of mentorship lies skill development. If you strip away all the other added benefits you will find mentorship at the core that the transference of skill set is the most important. Having a seasoned chef as a mentor transforms the kitchen into a dynamic classroom, where mentors not only teach important culinary techniques but also the finesse of

timing, the chemistry of flavors, and the art of presentation. This type of knowledge that mentors impart; you won’t find in a classroom.

As culinary protégés enter uncharted territory, they will encounter a conglomerate of challenges that will push their limits. From disgruntled customers to kitchen crises to team collaboration, the restaurant industry will throw challenges at new chefs that the classroom can’t prepare them for. This is where mentors become steady anchors, providing advice and wisdom to mentees when faced with challenges. Mentors are able to provide practical solutions, strategic insights, and emotional support that would otherwise cripple new chefs. Mentorship equips budding professionals with the right tools and resources to navigate challenges with resilience allowing mentees to thrive.

In an industry notorious for its grueling hours and high-pressure environments, mentors become a pillar of support. A mentor becomes a confidant, someone to bounce ideas off of, and a source of encouragement when pressure and stress let self-doubt creep in. This emotional connection becomes a lifeline that prevents burnout, nurturing talent that may have otherwise been lost to the demanding nature of the industry.

The Whole Industry

Mentorship within the restaurant industry can also be a conduit for passing down culinary traditions, innovative techniques, and evolving trends. It bridges the gap between generations and becomes a custodian of culture, safeguarding the essence of a restaurant’s identity while still embracing innovation. When new chefs receive mentorship from seasoned culinary experts it nurtures a new generation of culinary artists who not only refine existing traditions but also dare to experiment and create new ones.

Technology is influencing every industry and restaurants are no exception. With the rapid evolution of technology, new cutting-edge techniques are being developed in the culinary world. Mentors play a pivotal role in making sure the newer generation of

culinary experts embrace innovation without compromising the human touch that defines the industry.

Mentorship doesn’t just happen by chance; it requires a deliberate commitment by both parties. Restaurants that prioritize mentorship cultivate a culture of innovation, where excellence is a shared aspiration. Such establishments allow space for mentorship, allocate time for regular interactions and celebrate the success that comes from it. Not only does mentorship become valuable to both the mentor and mentee but can be vital to restaurants’ success.

The Impact

The impact of chefs receiving mentorship extends beyond the walls of the kitchen. It ripples through the entire establishment, elevating standards and inspiring innovation across the board. A mentee who rises through the ranks with knowledge and wisdom from those that came before them can create better environments for employees and customers. It can also create a domino effect within the restaurant industry itself contributing to the industry’s evolution and ensuring that the flame of passion and excellence is passed down through the generations.

Mentorship in the restaurant indus-

try is not merely optional; it is the secret ingredient that elevates good establishments to great ones. It shapes careers, fuels innovation, and preserves traditions. The bond between mentor and mentee shows the power of human connection in an industry that thrives on creating memorable experiences. As the industry continues to evolve, mentorship remains to be a pillar ensuring the restaurant industry’s enduring success. In the kitchen’s fiery crucible, mentorship shapes chefs, and through them, it shapes the very essence of the culinary world itself.

platforms that are available to larger, national chains. Chain restaurants and franchises with multiple locations have more bargaining power and resources to negotiate lower and perhaps, unsustainable, fees. Giving a better deal to larger chains also has led the big third-party online food ordering and delivery marketplaces to charge much higher fees to smaller, independent restaurants. There are more nuanced ways for policymakers who want to help smaller restaurants reach the same result. For example, applying reasonable caps to the larger platforms on their marketing and advertising fees limits the abuses described above while potentially freeing up independent restaurants to use their preferred method of delivery whether their own driver / fleet or a third-party— saving money for delivery platforms, independent restaurants, and customers. In this scenario, fee caps make sense only when the third-party delivery platform is sending an order to a restaurant. This bring-your-own-courier (BYOC) scenario allows the restaurant to provide their own driver/fleet or use a third-party. The restaurant can choose the best delivery method, while the order they receive from the big third-party platforms should be capped at a max fee of 5%, based on a realistic and evaluated understanding of marketing costs.

Understanding Fee Transparency

Fee transparency entails providing restaurants, customers and even drivers and couriers with a clear breakdown of all fees imposed by delivery platforms. Instead of setting arbitrary limits on these fees, transparency enables restaurants to comprehend the cost structure, ensuring all users are aware of the exact amount that goes to the platform for each order. Armed with this knowledge, restaurants can make informed decisions about

whether to partner with a particular platform, negotiate better terms, or explore alternative options. For consumers, they know exactly which fees are going to the restaurant, driver, and delivery app.

Regulatory Considerations

During a time when online orders make up an average of 30% of a restaurant’s business, it is essential that there is collaboration between regulators, restaurant operators, third-party delivery companies, and restaurant customers to ensure that any proposed policies continue to allow the restaurant industry to grow and thrive. Elected officials across the country from all levels of government have affirmed their commitment to protect local restaurants but must act decisively to ensure that their policies reflect the nuanced needs of the industry and foster an environment that is conducive to its growth and sustainability.

Fee transparency emerges as a forward-looking solution that addresses the complexities of the digital marketplace while promoting fairness, competition, and sustainable growth for all parties. Cities like Miami are currently considering transformational legislation directly aimed at empowering Miami restaurants through fee transparency, supported by hundreds of local restaurant owners and operators.

As other cities and communities continue charting their regulatory paths, an emphasis on transparency will underscore the shared commitment to maintain a vibrant and equitable restaurant landscape that benefits everyone involved.

with White House Executive Chef and Executive Pastry Chef must have been an exciting endeavor. Can you walk us through your creative process and how you worked together to create the menu?

As mentioned previously, I initially created several menu options, including millets as the UN has declared 2023 the Year of Millets, and India is leading the way in this promotion. I then submitted my menus to Executive Chef Cris Comerford, Executive Pastry Chef Susan Morrison and other executive team members. We had several discussions to narrow down what would be best to present to Dr. Jill Biden and her team during the menu tasting. We presented a dozen different dishes in total. We were expecting 400 guests and we knew that the benchmark was to create a ‘wow factor’ and then from there we had to consider what would hold and present well. Sometimes you have great ideas but can they be executed in the way you want and get to the table

looking and tasting the same as was presented during the tasting? If the food has to be held for longer periods of time then you might expect you have to consider all of these factors. Most chefs understand this. I’m on the West Coast so I started recipe testing and sent recipe revisions and photos to the White House EC team. We were able to tighten everything up in preparation for the tasting and we had a very successful session.

Working in the White House kitchen must have presented unique challenges. What were some of the key obstacles you faced, and how did you address them to ensure a smooth and successful event?

The White House Executive Chef team are masters when it comes to welcoming guest chefs into their kitchens. This is not their first rodeo. They run a very tight and organized ship, while being very flexible with the nuances and needs of different chefs. I run kitchens that I’ve led in

the same manner -- organized, tight but with consideration and flexibility for the unexpected. Since we were curating an all plant-based menu I created a list of ingredients and items that I knew might not be regularly stocked in the White House kitchen and, if an item was not available for order, I had options. Communication is always key and thinking ahead and having options really made my experience feel seamless. I adapt quickly to new environments so I think that helped a lot. I took lots of notes and was very hands-on, all in all, it was a very comfortable experience.

It’s evident that your culinary expertise and dedication to plant-based cuisine left a lasting impact at the White House. If you were invited to curate another plant-based menu in the future, what aspects would you approach differently, and what new ideas might you bring to the table?

I gained a lot of experience from this state dinner and my success came

from listening intently, remembering that I was there to serve and to make sure that I executed Dr. Jill Biden’s vision for this dinner to the best of my ability, while being a team player. I’ve held several leadership positions in the kitchen, and this event was about a collaborative effort between Executive Cris Comerford, Executive Pastry Chef Susan Morrison and myself, and we really worked well together. While we are all leaders in our own respective positions, there were no egos in the mix and that was a wonderful experience. I truly felt we made ‘herstory’ that evening and leading up to it.

Now that I have a pretty good lay of the land in the White House kitchen and its operations, given an opportunity to go back, I would do as I did, be very hands-on and let my creative juices flow, while celebrating the moment.

For more about Chef Curtis, go to: https://www.chefninacurtis.com/ meet-the-chef

business. Pick the wrong model and you could end up running out of ice on a regular basis and having to spend more money to replace a new ice machine!

Machine Style

Modular ice machines are what people often think of when they think of commercial ice machines: they are just the “head” of the machine and must be paired with an ice bin or dispenser. Modular ice machines are typically only accessible to staff in the back of the house, who scoop the ice straight out of the attached bin or transfer it in buckets to a secondary bin.

Undercounter ice machines are self-contained—meaning they contain the ice maker and bin in a single unit—and are small enough to fit under bars and coffee shop counters. This style makes life easier for staff, who can scoop ice right where they make drinks instead of hauling it from the kitchen.

Countertop ice machines are also self-contained units and are typically

dispensers, with or without water in addition to the ice. Restaurants and other businesses who want self-serve ice available to customers choose countertop machines.

Whether you’re looking to buy or rent a commercial ice machine, selecting the right option in each of the above categories will ensure your business has the ice it needs to succeed.

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

For more information, please visit EasyIce.com.

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No. 7: Then there’s total occupancy costs, which is your rent, your property taxes, your property insurance, and I often put in there, that SBA loan or building loan, or any startup loan you took to get the business going. I recommend shooting for 5–8% for most of my members, but I’m not going to lie. Most restaurants I work with, find themselves at 10% or 12%. Anytime you get above 12%, you are working for the landlord, not for you.

No. 8: Your current ratio. This is your current assets divided by your current liabilities. Current assets are those assets you’ll use within the next 12 months on your balance sheet and current liabilities are those bills you need to pay within the next 12 months on your balance sheet. I want a minimum 1:1 ratio, meaning you have a dollar in current assets for every dollar you owe. What I really want is 1.25:1, so that you have $1.25 for every dollar you owe. This

being cash rich. You can breathe. The unfortunate reality is many of you are going to do this calculation and you might be .75:1 where you truly don’t even have enough current assets to pay off your current liabilities. This is when – or why – cash flow becomes a challenge.

No. 9: Your breakeven point. This is every dollar in is the same as every dollar out. You don’t make money, you don’t lose money, but knowing your breakeven point gives you a starting point so that if you start to implement systems and bring that number down, you can start making money sooner and that much more. Check out my YouTube channel to learn the formula for finding your breakeven point.

While there are certainly more numbers to know – from credit card discount fees to paper and janitorial costs – this list of nine numbers to know is a great starting point.

mixture inspired by a Goan kidney bean dish, which adds a wonderful depth of flavor. To keep things exciting, I’ve coated cashews with coconut and vanilla, and paired them with a coconut ice cream that’s as refreshing as a Goan breeze.”

“Creating this dessert has been a labor of love, and the Chefs’ Warehouse has been a big part of it,” he said. “Their amazing ingredients like coconut puree, Valrhona chocolate, and more have allowed me to bring this dessert to life in a way that’s truly

special.”

With a commitment to his on-going education and the highest quality ingredients, making the transition from India to the US marketplace with the most creative of pastry menus has been Chef Ruchit’s recipe for success.

“Honestly, I never thought of a need for transition to American taste,” Ruchit concluded. “In fact, the concept of Musaafer is an educational tour for American diners. We are here to set a benchmark for Neoteric Indian cuisine in the United States.”

Whether you’re looking to buy or rent a commercial ice machine, selecting the right option in each of the above categories will ensure your business has the ice it needs to succeed.

CHEF RUCHIT HARNEJA

PACKAGING MATTERS

have asked questions about the importance of environmental factors related to packaging. As more manufacturers have developed eco-friendly solutions, we see more options including sizes, shapes, and price points. Compostable, recyclable, and reusable products are all available.

When considering if you want to change your packaging and use more sustainable options, consider the core values of your target customers. Many consumer research studies report that customers like to do business with companies whose values are in line with their own.

There has been recent concern about PFAS coatings, and some states have passed legislation banning the use of intentionally added PFAS in food packaging. Imperial Dade’s supplier partners offer many PFAS free options, and you can find those products at the Expo.

Our show will give you the opportunity to ask many of the nation’s leading manufacturers the tough ques-

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tions that define your customer’s experience. You can find out the best options to eliminate leaks, prevent soggy French fries, and how to maintain temperature and texture. You can also discuss cost-saving strategies ranging from right-sizing to SKU consolidation.

The Expo will also feature new solutions for customization and branding. Today, logos and other company information can be printed, embossed, debossed, or added with cost effective labels to your packaging. QR codes on containers, napkins, and bags that link to your restaurant’s menu are a great way to increase exposure.

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most diverse portfolio of solutions. Libbey got its roots in glass, so the largest part of our assortment is glass, followed closely by flatware and then dinnerware. The assortment ranges from classic staples all the way to trend forward looks, colors and styles. “We have over 5,000 skus so there is something for everyone,” Oglesby noted. “We are focusing in the next few years on products that lend to an upper middle service style, but we won’t be walking away from our current shapes that fit in nearly all types of service settings. Libbey has some major segments we focus on including healthcare, hospitality, bar and restaurant. We have a great sales team, one of the few full sales teams in this industry and they focus on relational selling to get you the information you need to make an informed decision based on your service type, industry and needs of your guests and residents.”

As operators seek to find their ‘new normal’ they are looking to find exciting new ways to present food to their customers. “We are seeing all kinds of exciting colors,” Oglesby added. “We have done a lot of work to bring our trusted quality to good use with newer body compositions and glazes for dinnerware. Gone are the days of “Libbey is just whiteware”. We really do have anything to get that eclectic look onto the table. Recently, the dining public has spent so much time at home that they want comfort and a beautiful setting when they go out.”

The Libbey foodservice team also understands the changes in the demographics of the dining public. “We see tremendous growth in healthcare. Dining residents need ergonomic friendly products,” Oglesby detailed. “We focus a lot on how our items will sit/fit into the hands of our customer’s guests. We want it to feel good and feel right for the mood of the space or the abilities of the user. For example, our Infimum Wake and our Newton glass are perfect for preventing slippage with a little detail perfect for grip and we have adaptive ware and lighter weight plates to assist as well.”

In addition to changes in the dining public, Libbey is also working with

its operator customers to respond to the challenges of reduced labor forces across the nation. “Our relational selling team can really help with an onsite analysis of your operation. We can offer solutions that best fit how you operate,” Oglesby said. “Many members of our team have been operators themselves. Having that knowledge in-house really helps us develop with our customers in mind. We also offer solutions for space saving in both glass and dinnerware. We focus on the form and function of our products and have the most stackable options in the industry. We were first to market with our stemless stackable, orbital, and have many other stackable options.”

Libbey is also working closely to support the upgrading of cocktail and wine service with efficient and profitable beverage programs. “We are currently seeing a big push for premiumization and the cocktail and spirit; glass is integral to that presentation to maximize that experience. Like I said before, people are consuming with their eyes first through pictures and more on social. The more people are taking pictures of your drink the more the glass helps get people in the door. We want to help you turn heads by delighting your guests, in turn making you more profitable. We also are a big proponent of cost savings for our customers and one way we do that is in our durable designs and special Duratuff coating. It really keeps shattering from happening. We also have some glassware with discreet pour lines or ones that hold larger rocks to help with portion control.”

The nation’s restaurant and foodservice professionals have once again made green and sustainable and ecofriendly a priority. “Honestly, what is more sustainable than glass?” Oglesby questioned. “Libbey glass is one of the purest glasses, we can fully recycle our glass as it isn’t full of impurities like metals or contaminants that impede the recycling process. We also use a very sustainable process with a reduction in furnace emissions, water reduction and being able to reuse our ‘waste’ back into the glass making

process. We also have some products that align with this mission such as our repurposed wine bottle glasses.”

Libbey wants to simplify their solutions, so the company has made some branding changes. “Our dealer relationships are super important to us, we recently rebranded our company to align everything to Libbey and Reserve by Libbey, during the rebrand getting the information to our dealer partners to share out the same story was top of mind. Our sales team works on training with the dealer sales teams hard on all telling that same brand story.”

With a goal of bringing Libbey’s new portfolio to the nation’s restaurant and foodservice professional, the company has slated a number of fun and informational Taste of Libbey events. “We have held them in LA, Columbus and Chicago and our next one is in Dallas on October 24 from 3-7 at a great customer location called Felix Culpa,” noted Libbey marketing expert Mandy Rentschler. The event will feature local Dallas area who’s who of the industry including Heaven’s door

ambassador, Austin Millspaugh, who will be working the bar. We will have some fun giveaways for free products and discounts for those who attend. We are going to convert the fun and swanky Felix Culpa space into a popup showroom. You can find complimentary tickets at @Libbeypro on Facebook or Instagram to RSVP.

“We also believe that your food and beverage menu is an extension of your location’s personality, so we are advocates for using the perfect glass and plate to tell that story you had in mind,” Oglesby concluded. “That is why Libbey is really for makers and we like to say for makers by makers because we are so involved in our own form of artistry.”

Operators and dealers can get more information on the Libbey line of tabletop solutions on the web at Libbeyfoodservice.com. They are all invited to connect with the company via social media @Libbeypro or ask for a rep to meet/talk with you directly through social or their site.

An aesthetically and tactilely intriguing faceted surface gives Status dinnerware a modern sophisticated vibe unlike any other, available in Libbey’s premium Royal Rideau™ body color. A wide assortment of modern and traditional shapes provide a rich variety of presentation options – extensive versatility ideal for hospitality or other larger venues looking to create a unified look throughout the property.