June 2022 - Total Food Service by Total Food Service

NEWS

LEGISLATION

NEW YORK RESTAURANTS SET FOR BATTLE OVER ‘SWEAT’ WAGE THEFT BILL

he New York State Senate is poised to pass an employee-friendly bill that would amend New York’s lien law to enable employees to, upon filing a wage claim, obtain a temporary lien against their employer’s (or alleged employer’s) assets. A substantially similar bill was passed by the New York State Assembly and Senate in 2019 (S2844B) but vetoed by thenGovernor Cuomo in early 2020. Restaurants that suffered economic losses during the COVID-19 pandemic may get hit hard by provisions in a new wage theft bill under consideration. Assembly Bill A766, referred to as the Securing Wages Earned Against Theft (SWEAT) bill, would empower workers to obtain an “employee’s lien” against an “employer” upon asserting a “wage claim.” The term “wage claim” is broadly defined as: …a claim that an employee has suffered a violation of sections one hundred seventy, one hundred ninety-three, one hundred ninety-six, six hundred fifty-two or six hundred seventy-three of the [New York Labor Law] or the related regulations and wage orders promulgated by the commissioner, a claim for wages due to an employee pursuant to an employment contract that were unpaid in violation of the contract, or a claim that an employee has suffered a violation of 29 U.S.C. § 206 or 207. The New York City Hospitality Alliance has led the battle that has found its way back on its member plates for a second time. In June 2021, The SWEAT Coalition, in an open letter to the Alliance on June 1, claimed the organization seemed more interested in protecting the bottom line of businesses rather than employees in standing against A.766. The bill was sponsored

“Passage of this bill would create potential liability for a restaurant’s investors and freeze banks’ lines of credits.” — Kevin Duggan by Manhattan Assemblywoman Linda Rosenthal with a goal of stopping unscrupulous employers from depriving their workers of a proper wage. Known as the SWEAT Bill (Securing Wages Earned Against Theft), the legislation would enable employees wrongfully deprived of their pay to file liens against their current or former employer — much like any other business creditor would. Liens would essentially freeze the business’ assets and/or limit their borrowing power until the debt of the lien holder is satisfied. The New York State Restaurant Association also finds itself embroiled in the battle as the current legislation’s provisions could financially paralyze businesses and even their managers over the most basic claims of wage theft. “What this is really all about is paralyzing the finances of a restaurant,” explained NYSRA’s Kevin Duggan at last month’s HUB/TFS Quarterly Industry Seminar. “Passage of this bill would create potential liability for a restaurant’s investors and freeze banks’ lines of credits.” More workers across New York have reported instances of wage theft in recent years, the SWEAT Coalition noted, stressing the necessity for the legislation. State lawmakers passed the bill during the 2020 session in Albany, but Governor Andrew Cuomo vetoed it when it arrived at his desk. Giving workers the power to issue a lien against their employer, the coalition argued, would help level the play-

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ing field and discourage businesses from depriving their employees of their proper earnings. In its open letter to the New York City Hospitality Alliance, the coalition suggested that the group was doing a disservice to workers in the restaurant and hospitality industry — and protecting unscrupulous business owners — in standing against the SWEAT bill. “By currying sympathy for unscrupulous employers who ruthlessly and insistently exploit the weaknesses of the current law to make more profit off the backs of their workers, you hurt your own base of employers who aim to do the right thing,” the SWEAT Coalition wrote. “Moreover, during this pandemic, when workers, their families and many businesses are struggling, it is unconscionable that scofflaw employers use the pandemic to justify cheating their workers of their pay.” The NYC Hospitality Alliance, however, believes the SWEAT bill contains severe flaws that would do more harm to businesses than good for the employees the legislation seeks to protect. The organization claims the legislation, as it is currently written, would enable disgruntled employees to file liens based on mere allegations rather than proven wrongdoing. The alliance further claims the bill would shift the balance of power in negotiations from employers to employees over threats of wage claims and liens; drive up bankruptcy rates

by businesses seeking to relieve themselves of the liens; and even put first-line managers at risk of being classified as “employers” and further subject to liens. “Since the onset of the pandemic, our organization has advocated 24/7 to support the survival and recovery of New York’s restaurants, bars, clubs and workers. It’s unfortunate this coalition is trying to use the press, wage theft and COVID-19 to misrepresent the legitimate legal concerns that struggling small businesses have with this legislation, rather than addressing those issues openly in good faith, as we’ve done on behalf of the industry,” said Andrew Rigie, executive director of the New York City Hospitality Alliance. Employers raised numerous concerns, including potential constitutional concerns, when the SWEAT bill’s prior incarnation, S2844B, was passed by the New York State Assembly and Senate in 2019. “As acknowledged by Governor Cuomo when he vetoed the SWEAT bill in 2020, revoking due process raises significant legal issues, and until those critical considerations are updated, the legislation remains unviable,” Rigie added The issues raised by employers in 2019 are not addressed in the current SWEAT bill, which remains nearly identical to S2844B. Thus, presumably the same legal challenges and issues cited by employers and other interested groups regarding S2844B exist with respect to the SWEAT bill, and legal challenges may follow should Governor Hocul sign the SWEAT bill into law without amendment. Governor Hocul has not yet expressed an opinion on the SWEAT bill.

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NEWS

NEW OPENINGS

MUSK FILES PLANS FOR 24-HOUR TESLA RESTAURANT IN HOLLYWOOD

our years ago, Elon Musk first tweeted about a “roller skates & rock restaurant” that would double as a charging station for electric vehicles. The tweet said: “Gonna put an old school drive-in, roller skates & rock restaurant at one of the new Tesla Supercharger locations in LA.” Now Tesla Inc and its CEO have taken a step closer to making that reality. On May 19, the electric vehicle company submitted documents to the City of Los Angeles for a Tesla diner that would be open 24 hours a day on 7001 W. Santa Monica Blvd. in Hollywood. The 9,300-square-foot space includes plans for a drive-in movie theater and a 28 stall supercharging station. Architectural plans show a two-story diner with over 200 seats, both indoors and outside. The outdoor seats will have a direct view to two tall LED movie screens. Food will also reportedly be delivered to cars. Almost a year ago, Tesla filed applications with the U.S. Patent and Trademark Office to trademark a ‘T’ logo for an array of restaurant concepts, from self service to take out. The original location of the Tesla restaurant was reported to be in Santa Monica, although that Supercharger location opened in Feb. without any branded eating options. The idea was first floated way back in 2018, with Musk tweeting (what else) that he wanted to open “an old school drive-in, roller skates & rock restaurant” somewhere in Los Angeles. At the time it was said to be taking shape in Santa Monica, but that obviously never came to fruition.

Almost a year ago, Tesla filed applications with the U.S. Patent and Trademark Office to trademark a ‘T’ logo for an array of restaurant concepts, from self service to take out New planning paperwork filed with the city of Los Angeles, however, indicates that the dream may not be dead after all. Instead, the multi-purpose development might replace an existing Shakey’s pizza chain location at 7001 W. Santa Monica Boulevard in Hollywood, dropping in a 24-hour restaurant with 9,300 square feet of total space. Plans for the Hollywood Supercharger restaurant must first be approved by the city. The design will reportedly be futuristic (no sur-

Elon Musk

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prise) and would replace an outpost of the family friendly Shakey’s Pizza, a fixture in LA; the location is three blocks away from Danny Trejos’s “Trejos Coffee & Donuts,” which anchors an iconic Hollywood corner. The Musk family are no strangers to the restaurant industry. Elon Musk’s brother, Kimbal Musk, is also already a restaurant operator and owns The Kitchen Restaurant Group, with restaurants in Boulder and Denver, Colo. and Chicago. The brother of tech mogul Elon

Musk, Kimbal Musk had established himself as a tech entrepreneur in the 1990s, which he now describes as “a detour.” Kimbal Musk later studied at the French Culinary Institute in New York. He first realized the power of food as a way to connect communities when he volunteered to feed the fire fighters in the immediate aftermath of 9/11. Later, a skiing accident that left him temporarily paralyzed drove him to rethink how he could bring locally raised, nourishing food to the masses, and Next Door was born But his goal was to build a restaurant concept that would serve as an alternative to the “industrial food” that he felt consumers no longer trusted, and instead build direct connections to local farms. That led him to open The Kitchen in Boulder, which he described as a hit. He also launched a program that builds schoolyard gardens to help teach children about growing fresh food. The menu includes burgers with locally raised beef, but also half beef/half mushroom burgers, salmon burgers and now the Impossible Burger for vegans. The concept is designed to be fun and energetic, with large bars and an environment welcoming to families and those with allergies or who are gluten free. As the concept has evolved, restaurants are being reworked to accommodate growing demand for delivery and to-go orders, while still serving as a community gathering space, he said. Rather ironic that with all the talk about Musk buying Twitter that his potential entry into the restaurant business may well have been hidden in plain sight.

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easyice.com June 2022 • Total Food Service • www.totalfood.com • 5

NEWS

MENU IDEAS

By Tim Byres, James Beard AwardWinning Cookbook Author and Chef

GOING WHOLE HOG AFTER THE EXPERIENCE Turning to culture and the ordinary to create extraordinary experiences… with pork rinds

ot everyone thinks of a restaurant team … like a football team. But that’s exactly how I think of it – different players, each having a pivotal role in how the scoreboard racks up the points. And then there are the customers, who are either having a good time or a bad time. Hopefully, many leave as fans – but to accomplish that, chefs now more than ever must look carefully at the total experience in order to turn that bad time around. And, that total experience typically begins and ends with the plate, ensuring both extraordinary flavors and innovation are working together to help chefs find that secret playbook. For the majority of my professional career, I’ve found myself working in, with or owning high caliber restaurants. But recently, I’ve been drawn to something very different. Today, I spend most of my time consulting with individuals and restaurant groups, helping truly creative chefs turn up the dial on using new and uncommon ingredients that connect guests with a more cultural and familiar experience. And to me, ingredients such as pork rinds, fit squarely into that ideal. Pork rinds have been around for centuries – once reserved for specific generations and cultures as a snack. But today, we find that simple foods, like pork rinds, which are often simply pork skins and salt, become seriously complex when you introduce them as an ingredient. My favorite pork rind is Southern Recipe Small Batch. They add a savory, bacon-y, gluten free flavor to a dish that somehow is hard to find with traditional seasonings. And,

in a world of speed, an easy go-to is always a plus. As well, for bustling restaurants, cooked to order rinds are great, because they afford chefs the opportunity to go straight from the fryer to the bowl, serving up an experience of pork rinds as an appetizer or a snack, that can be seasoned at the table by the guest, while they’re still crackling when they get to the table. And the experience is where it’s all at when it comes to a successful restaurant. If this sounds outlandish, con-

sider both the traditional pork rind consumer and today’s new pork rind consumer. They’re vastly different and unique, which speaks to the widespread intrigue and acceptance of pork rinds as an ingredient, an appetizer or even a garnish. I’ve always found success in both following and leading, too, at the same time. As chefs, we’re all influencing each other, and being creative is a big part of that. For me, that has often meant striving to have recipes that are both present and current. It’s no secret that lifestyle

and food have come together. People are interested in what they’re eating, where their food is coming from, and the history of that food. Staying in the front of that is important. Some of my favorite uses for them serve them finished with a mustard oil and the chef’s own spice seasoning, and then served with a chili dip or a salsa, a crème fraiche or sour cream. And, as an added bonus, from an operational standpoint, pork rind pellets on their own store really well, they’re affordable and easily trainable, which is always desirable. One of the mounting challenges in a restaurant also revolves around meetings guests where they are with respect to dietary preferences and needs. I also turn to pork rinds, interestingly enough, as a way to address these challenges. If chefs are attempting to break away from the pack while also trying to corner gluten free or keto guests, pork rinds are making a great bread crumb replacement, adding pork flavor and crunch – not to mention an exotic twist. To address balance, texture and nuance, mixing fresh vegetables with pork rinds, often bring balance which also presenting a unique side that’s light, fresh … as well as a whole-hog adventure. Pork Rind Encrusted Grilled Lobster Recipe This is a fancy step-it-up grilling recipe that’s super easy. We’ll split the lobster, grill it meat side down, flip it over and spoon on some coconut yogurt sauce, then top with pork rind

Grilled Oysters topped with crushed Southern Recipe Small Batch Pork Rinds

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June 2022 • Total Food Service • www.totalfood.com • 7

NEWS

FINANCING

CHICAGO FOOD BUSINESSES RECEIVE $33 MILLION FOR COMMUNITY DEVELOPMENT

hicago Department of Planning and Development (DPD) announced last month that it was distributing approximately $33 million in community development grants to 26 businesses around the city as part of a plan to boost economic recovery after the damage of the pandemic. The grants are intended to revitalize commercial corridors; in theory, it could lead to $138 million in neighborhood improvements. Among the 26 recipients are 13 food-related businesses, including restaurants, bakeries, grocers, a brewer, two coffee roasters, an ice cream shop, and a producer of vegan meats and dairy products. Many of the businesses plan to improve existing facilities — the owners of Lindo Michoacan, a grocery store in Albany Park, for instance, will be investing in structural improvements to the building, while the Sugar Shack, an ice cream parlor in Little Village, and Chico’s Bakery in South Shore, will spend their grant money on renovations. Other businesses plan to expand into new territory. Carnitas Uruapan, a longtime local favorite on 18th Street in Pilsen, received one of the larger grants, nearly $1.8 million, to fix up the art deco Concordia building on 26th Street in Little Village; there will be a new location of Carnitas Uruapan on the ground floor (its third; there’s another in Gage Park), plus a sidewalk cafe, and six to eight apartments on the

Maurice Cox, a Brooklyn, NY native, is celebrated for his experience merging architecture, design and politics through multiple public, private and elected positions, He is responsible for leading DPD’s economic development, planning and zoning functions while fostering community-improvement initiatives throughout the city. upper floors. Meanwhile, 5 Rabbit Cervecería, a Latin Americaninspired craft brewer in suburban Bedford Park best known for its Chinga Tu Pelo beer, will be starting up a small-batch brewery and full-service restaurant in Pilsen, and Magnífico Coffee Roasters will be opening a cafe in Avondale. Jeffery Java, a coffee shop in South Shore across from a Metra station, will team up with beloved Roseland institution Old Fashioned Donuts to serve coffee and pastries to commuters and neighborhood residents, while Soul Veg City in Chatham will create a carry-out area for pre-packaged vegan meals. Sputnik Coffee, a coffee roaster in Back of the Yards, also received one of the larger grants — $1.2 million — and will be using the money to move the roasting operation to bigger quarters in nearby Brighton Park, about five blocks from the current location. The new facility will also have a cafe and conference room that local community groups

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can use for meetings. Owner Vova Kagan and his brother Greesha were already planning to renovate the former warehouse, which had been vacant for 10 years and was slated for demolition, but the grant helped cover construction costs that had increased during the pandemic. “[The grants] make projects that wouldn’t have happened a reality,” Kagan said. The Chicago Department of Planning and Development is led by Maurice Cox, who was appointed Commissioner of the DPD in 2019. The Brooklyn, NY native is celebrated for his experience merging architecture, design and politics through multiple public, private and elected positions, Cox is responsible for leading DPD’s economic development, planning and zoning functions while fostering communityimprovement initiatives throughout the city. His primary focus is underinvested neighborhoods on the South and West sides.

Main Office 282 Railroad Ave. 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 Karen Jones Claudia Giunta Brian O’Regan Wyatt Semenuk Zachary Kitay

Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Subscribe to the TFS YouTube channel Cover photo courtesy of Big Chicken Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2022 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy, $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

June 2022 • Total Food Service • www.totalfood.com • 9

NEWS

TECHNOLOGY SOLUTIONS

HOW VISIT-BASED MARKETING HELPED RUTH’S CHRIS ACHIEVE A 9:1 ROAS

iral Instagram photos. Thousands of social ad impressions. An email newsletter with promising open rates. How are these actually driving impact for your business? Restaurants have a digital marketing problem. They’re hungry for results, so they can’t resist the appeal of “trackable data” from their digital marketing efforts, but when the time comes to tie that data back to actual revenue and guest visits — they can’t. They can only make educated guesses about what impact their digital advertising efforts have on guest foot traffic and purchases in-store. Like so many restaurants, Ruth’s Chris franchise group Big Steaks Management was keenly aware of this very issue. As they continued to invest in both digital and print advertising, both considered tried-and-true tactics, they struggled to directly tie their marketing efforts back to in-store results. The franchise ultimately needed a way to measure the number of instore guest visits being driven from their marketing efforts. “It has become common practice for restaurants to spend their marketing budgets on digital platforms and track online metrics such as impressions, clicks, and follows. But these are vanity metrics that are not true indicators of driving customers into your restaurant locations to make purchases, so you should not rely on them for driving instore sales.” -Nitin Duggal, CEO of Adentro

The Solution: Visit-Based Marketing Ruth’s Chris began searching for a solution to their marketing problem, and that’s where they discovered visitbased marketing. Visit-based marketing is the next evolution of marketing for businesses with physical locations, allowing restaurants to connect their digital marketing and advertising efforts with actual in-store outcomes. As a result, they can build more effective marketing campaigns and truly understand the impact of their efforts on their bottom line. To fuel their visit-based marketing, Ruth’s Chris needed to start collecting the right data, and that’s when they began utilizing Adentro. Adentro is a marketing platform that pairs with the in-store WiFi network to monitor guest behavior and attribute guest visits to marketing exposure. This platform allowed Ruth’s Chris to collect customer emails as well as information like visit frequency, visit recency, visit time, dwell time, and more. With this data, the Adentro solution tied guest visits to a specific guest profile, so Ruth’s Chris not only knew that someone visited — they knew WHO visited. As a result, they could track valuable details like how frequently a person came into

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their restaurant, what time of day, which promotions they’ve engaged with, and through which channels. By combining online behavior with instore visit data, they had a complete profile of their customers, helping them create the ultimate CRM. The Results: A Huge Return on Ad Spend After applying the power of visitbased marketing to their digital advertising campaigns, Ruth’s Chris immediately noticed an uptick in their performance. Their newfound visibility into marketing effectiveness allowed them to segment, personalize, and tailor campaigns for the best results possible. They knew which campaigns weren’t as effective, helping them pivot mid-campaign if needed. “Even throughout the pandemic,

it’s continued to be effective,” explains Deanna Faid, Manager of Creative Design at Ruth’s Chris, Big Steaks Management. When many restaurants faced overwhelming challenges, these Ruth’s Chris locations were able to drive as high as a $9:1 return on ad spend. In addition to that, since starting with Adentro, this Ruth’s Chris franchise has collected more than 10k contacts per year. “[Visit-based marketing] helped us quantify what is actually driving more sales and identify what is making that impact, driving measurable lift in our stores that have historically struggled,” Faid said. “Marketing is about butts in seats, and Adentro actually made that happen and helped us measure it.” Adentro has become Big Steaks Management’s primary advertising partner, outperforming the other channels and services they’ve invested in and helping them grow into one of the top-performing Ruth’s Chris franchise groups across the entire country. Discover how hundreds of restaurants are tracking guest visit behavior and fueling their marketing efforts through Adentro at www.adentro.com.

June 2022 • Total Food Service • www.totalfood.com • 11

REOPENING STRATEGIES

WITH LAURA CRAVEN

HOW TO PACKAGE THE DRINKS-TO-GO OPPORTUNITY TO MAXIMIZE REVENUES

hallenging times can often result in new opportunities. The Pandemic did create exactly that with Drinks-ToGo. In many states across the nation, most notably, New York State, what began as a lifeline to the restaurant and foodservice industry has now become permanent legislation. So far, 11 states have made Drinks-To-Go a permanent option for operators. Consumers have become much more comfortable with ordering more upscale items for takeout and delivery. The Pandemic moved all of us beyond pizza and traditional carryout fare to gourmet meals and craft cocktails. With this change in consumer behavior, it’s time for operators to look at drinks and cocktails-to-go as an important source of revenue and an opportunity to delight patrons. In addition to the beverage menu offering, an important factor is the packaging which can enhance, or detract, from the customers’ experience. Let’s start with a big picture look at beverage packaging. These items are typically part of the food and beverage bundle for every operator. The basics include cups, lids, bev naps, straws, stirrers, and carriers. With the addition of alcoholic beverages

“If you sell a 5 oz portion in a 10 oz bottle, the customer may think they only received half a drink.” on the to-go menu, additional items include bottles, jars, pouches, and tamper-evident bags. The needs will differ between a fast casual concept or a coffee shop, which serve most beverages to go, compared to a fine dining establishment which only uses to-go packaging for a portion of their sales. Large entertainment venues, which offer delivery ser-

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vice directly to fans’ seats, now need to use lids and other supplies to ensure the drinks arrive intact and free of any contamination. Serving hot beverages adds concerns including avoiding spills that could cause a burn as well as ensuring the drink is served at the optimum temperature to maximize the quality of coffee, tea or hot chocolate, and now, a hot toddy. We know that operators have many things to worry about including food costs and labor, insurance and rent, and even marketing. Packaging may not warrant much mind share these days. However, given that beverages and other to-go items can bolster revenue and profits, packaging does play an important role. That’s where a good packaging distributor adds value by doing the analysis and making recommendations that will complement the menu offerings and perform well under various conditions. It’s intriguing that at the height of the pandemic, some 30 states had made Drinks-To-Go legal. As I mentioned, 11 of them have gone on to make this option permanent.

Laura Craven is the Vice President, Marketing & Communications at Imperial Dade. Laura oversees marketing and corporate communications for Imperial Dade, a national distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, internal and external communications, experiential marketing events, and media relations. Laura has been with the company for over 17 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.

Each state has different requirements and rules. In some states, an alcoholic beverage sold for off premise consumption needs to be accompanied by a significant portion of food. A bag of peanuts may not qualify; an actual entree may be required. Some states allow a bottle of wine to be purchased for delivery or carry out while others have dictated individual servings only. The first step for an operator developing a program is to check the laws which may vary by city or state. The next step is to determine which items to offer and how everything

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June 2022 • Total Food Service • www.totalfood.com • 13

FIORITO ON INSURANCE

STEPS TO AVOID COSTLY HOSPITALITY EMPLOYMENTRELATED LAWSUITS

nderstanding your employees’ rights is paramount to protecting your business. According to the Equal Employment Opportunity Commission (EEOC), the federal agency enforcing laws prohibiting employment discrimination, EEOC received 61,331 charges of employment discrimination during this period in 2021. Retaliation continues to be the most frequently filed claim included in charges with the EEOC with 56% of all charges involving a retaliation claim1. After retaliation, the EEOC reports a high number of disability, race, sex, and age claims. From discrimination to wrongful termination, employment practice claims can carry a heavy price tag when businesses fail to have the right risk management procedures and insurance coverage in place. It’s impossible to prevent all lawsuits. However, you can take mitigating steps to reduce your business’ risk and high cost associated with employment-related lawsuits through the following best practices:

It’s impossible to prevent all lawsuits. However, you can take mitigating steps to reduce your business’ risk and high cost associated with employment-related lawsuits through the following best practices... tion should all be considered. It is not about eliminating all employee questions, but instead about making sure that the employer and employee expectations meet reality. The best way to institute formal policies and procedures is to work with a seasoned employment law attorney to

1) Create policies and procedures. The first step and most important step is to create and implement concrete policies and procedures. Make sure that there are specific ways and means to address common on-the-job issues that could lead to a lawsuit. For instance, policies addressing hiring, promotions, evaluations, changes in status, training, harassment, and termina14 • June 2022 • Total Food Service • www.totalfood.com

ensure that you’ve covered all your bases as an employer. • For many employees, the employer/employee relationship is an at-will one, meaning it can be terminated with or without cause by either the employee or their employer. The employee handbook will become the

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.

closest thing that the employer and employee have to a contract, which is why it is so vital. An employee handbook is the best way to identify and outline the rights and policies. • Make sure the handbook is a living, breathing document that is updated, reviewed and revised with counsel at least annually, as each year there is new case law, new legal issues that may not have ripe case

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BURRATA

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June 2022 • Total Food Service • www.totalfood.com • 15

TREND TALK

WITH JOYCE APPELMAN

Q&A WITH ALICE CHENG

FOUNDER + CEO OF CULINARY AGENTS

lice Cheng is the Founder & CEO of Culinary Agents, the professional networking and job marketing website designed for the hospitality industry. Having spent 13 years working at IBM helping companies apply technology to solve business problems, Alice brings her experience into the hospitality industry to solve inefficiencies and gaps around talent sourcing and career development. Passionate about helping people build careers, Alice takes leadership

roles in mentoring across all industries with a focus on helping talent succeed in their careers. She currently serves as an advisor for Food X, an accelerator program for food-related tech startups, is a member of the Society of Fellows for the Culinary Institute of America (CIA) and a Strategic Advisor for Hot Bread Kitchen’s Kitchen Cabinet. Culinary Agents is a website and app to find jobs and career-related information about the hospitality industry. The platform empowers aspiring and existing talent to easily

Alice Cheng, Founder and CEO of Culinary Agents

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discover and apply to the best jobs. Culinary Agents also provides job marketing, recruiting and employer branding solutions to help businesses hire the best talent. Culinary Agents is committed to a hospitality-driven approach, thoughtful innovation, building meaningful relationships and maintaining integrity. Its growing community of over 1.1 million users and over 35,000 businesses span the U.S., including all levels of talent as well as restaurants, hotels, resorts, catering, foodservice, schools and organizations of all sizes. Why did you create Culinary Agents? I worked in food service for years before joining IBM and loved it. As the hospitality industry and profession evolved and the rise of consumer interest in cooking and dining experiences skyrocketed, I found my former peers still looking to unprofessional tools to seek employment and career opportunities. After years of witnessing wildly talented, hard working, caring and ambitious people sift through Craigslist at 3 a.m. post shift to find their next job (or a better one), I felt compelled to create an effective tool to connect talent and businesses in the hospitality industry. Once the wheels were in motion, it became clear that the challenges and lack of tools were also present amongst business owners and hiring managers. My team and I have dedicated the past 10 years to building our website and app to support both talent and businesses in the hospitality industry. Our approach is simple: design and build from the perspective of users in the hospitality industry while incorporating best practices and experiences

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

from other industries. From shutdowns to record-hitting hiring demands, COVID-19 has taken the hospitality industry on a wild ride. How has Culinary Agents evolved to support this community? The last couple years have challenged the entire hospitality industry, present company included. When the industry was shut down in many parts of the country, we focused on providing resources and tools to help talent navigate these unchartered waters while still being able to discover job opportunities and feel empowered about their careers. For example, our virtual mentorship library offers inspiration. It showcases the unique career paths 350+ leaders as well as their advice and lessons learned from their own experiences. In addition to supporting the industry’s talent, our team has also been working tirelessly to enhance the features, functions and options on our site for businesses, ensuring they have the tools needed to rebuild and grow. What are the biggest hiring challenges for the hospitality industry when it comes to hiring today? Today’s market is highly competitive when it comes to attracting and retaining the best talent. Recruiting the right candidates at the volume

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June 2022 • Total Food Service • www.totalfood.com • 17

NEWS

BEVERAGE SOLUTIONS

By Stephen Hosey, blending application manager, Vitamix ®

A NEW TYPE OF BEVERAGE – PERFECT FOR A LATE-SUMMER LTO

ooking for a fresh, seasonal option for your beverage menu? Limited-Time Offers (LTOs) are a fun and low-risk way to explore unique flavor combinations, seasonal ingredients and novel approaches. If LTOs are appealing to you, how about exploring a whole new category of blended beverages this season, one that reflects the most recent trends toward less sweet and more healthy – fruit-infused, cold-crafted beverages? How are fruit-infused beverages different from other fruit-based beverages like smoothies? For this new beverage category, the fruit is muddled with ice and water, a process that gently agitates the ingredients rather than fully processing them. It draws out the

For this new beverage category, the fruit is muddled with ice and water, a process that gently agitates the ingredients rather than fully processing them. It draws out the flavor but the fruit remains whole or in small pieces (inclusions), producing a visually pleasing effect. flavor but the fruit remains whole or in small pieces (inclusions), producing a visually pleasing effect. Fruit-infused beverages typically begin with a base of water, tea or juice, along with ice. After muddling with fruit, they are served in a tall glass and

finished with a dash of plant-based milk, sparkling water or soda, and topped with cold foam, if desired. Muddling is achieved with the Aerating Container by Vitamix® Commercial, a specialized blending container outfitted with a round disc instead of a sharpedged blade, enabling it to swirl the ingredients without cutting or chopping them. Holes in the disc force air up through milks when making cold foam toppings. While very flavorful and striking to behold, fruitinfused beverages are cost-effective and easy to make. Simply load the desired ingredients in the Aerating Container and select one of the aerating programs available on The Quiet One®. With ingreFruit-infused craft beverages are made with The Quiet One® by Vitamix® Commercial, fitted with the Aerating dients prepared in Container (sold separately). advance, the entire

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process takes only a few minutes. Use your creativity to explore the full range of possibilities for fruit-infused beverages. Each ingredient adds to the overall effect. What to Start With: The main ingredient is typically water, but it can be in the form of brewed premium green or black tea, coconut water, kombucha, or fruit juice. Fresh or Frozen Fruit: The seminal component of this beverage is the fruit itself, which provides not only flavor but also visual interest. Consider frozen strawberries, blackberries, blueberries, or raspberries for flavor, color, and visual appeal. On the other hand, citrus provides a thirst-quenching edge. If using coins or wedges of lemon, lime, or orange, the Aerating Container will extract the pulp and flavor but leave the rinds unblended. A Hint of Sweetness: Sugar content is usually lower in fruit-infused beverages, compared to frappés, shakes, soft drinks, and some smoothies. Many consumers desire low sugar but still want the beverage to taste good. Consider adding a touch of antioxidant-rich maple syrup or agave, which have a lower glycemic index and some health benefits as compared to cane sugar. Cubed, Whole Ice: Ice not only chills the beverage but also assists in the muddling and infusing processes. When using the Aerating Container, the ice will remain mostly unprocessed and can be poured into the serving cup along with other contents.

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June 2022 • Total Food Service • www.totalfood.com • 19

NEWS

EQUIPMENT ENERGY EFFICIENCY

HOSHIZAKI EARNS 2022 ENERGY STAR PARTNER OF THE YEAR – SUSTAINED EXCELLENCE AWARD

oshizaki America, Inc. is proud to announce that it has received the 2022 ENERGY STAR Partner of the Year – Sustained Excellence Award from the U.S. Environmental Protection Agency and the U.S. Department of Energy. This marks 11 years in a row of being ENERGY STAR award winners. “Hoshizaki America is honored to have earned ENERGY STAR recognition for over a decade,” states Allan Dziwoki, SVP of Sales & Marketing. “We are committed to delivering the benefits of energy efficiency to our customers while continually investing towards a long-term clean energy future.” “We know it’s going to take all of us working together to tackle the climate crisis, and the 2022 ENERGY STAR award-winning partners are demonstrating what it takes to build a more sustainable future,” said EPA Administrator Michael S. Regan. “These companies are showing once again that taking action in support of a clean energy economy can be good not only for the environment, but also for business and customers.” Each year, the ENERGY STAR program honors a group of businesses and organizations that have made outstanding contributions to protecting the environment through superior energy achievements. ENERGY STAR award winners lead their industries in the production, sale, and

Georgia, Hoshizaki America, Inc. employs over 800 people nationwide. Hoshizaki’s attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR Partner of the Year multiple years in a row for superior energy efficiency achievements. For more information, visit Hoshizaki America at hoshizakiamerica. com or follow on Facebook, Twitter, Instagram, LinkedIn, and YouTube.

adoption of energy-efficient products, homes, buildings, services, and strategies. These efforts are essential to fighting the climate crisis and protecting public health. Winners are selected from a network of thousands of ENERGY STAR partners. For a complete list of 2022 winners and more information about ENERGY STAR’s awards program, visit energystar.gov/awardwinners. For a list of Hoshizaki’s ENERGY

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STAR-qualified products, visit hoshizakiamerica.com/energystar. HOSHIZAKI is the world leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With corporate headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin,

ENERGY STAR is the government-backed symbol for energy efficiency, providing simple, credible, and unbiased information that consumers and businesses rely on to make well-informed decisions. Thousands of industrial, commercial, utility, state, and local organizations – including more than 40 percent of the Fortune 500 – rely on their partnership with the U.S. Environmental Protection Agency (EPA) to deliver cost-saving energy efficiency solutions. Since 1992, ENERGY STAR and its partners helped American families and businesses avoid more than $500 billion in energy costs and achieve 4 billion metric tons of greenhouse gas reductions. More background information about ENERGY STAR’s impacts can be found at energystar.gov/impacts and state-level information can be found at energystar. gov/statefacts.

June 2022 • Total Food Service • www.totalfood.com • 21

BUSINESS LAW FOR THE REAL WORLD

WITH MEISTER SEELIG & FEIN LLP

THINKING OUTSIDE THE BOX TO CREATE YOUR END-EMIC STRATEGY

n my last column, it appeared that the pandemic was beginning to recede into our rearview mirror, and we had rounded a bend, heading to the light at the end of the proverbial tunnel. But alas, here we are with COVID-19 diagnoses surging even amongst the double vaxxed and boosted! As we try to find our balance from that tailspin, the hospitality industry continues to be plagued by painful everyday operational realities. While it appears that some operations are flourishing, for others, their task is downright Sisyphean. From where I stand, every sector of the industry is affected. I mean everything. The inability to hire labor, increasing costs, and tighter margins across the board, while simultaneously and seamlessly trying to provide great hospitality to guests. All this, of course, is coupled with the mental exhaustion of trying to

Aside from the efficiency element, technology can pave the growth path for those in lower level positions like a dishwasher, through the potential elimination of those positions due to technology. This would provide those individuals with the opportunity to train to become a higher earning front-of-house employee. continue to operate under these conditions and somehow create a pre-pandemic dining experience. As if that was not enough, operators must now contend with increasing interest in unionization. While it is hard to predict the direction of this wave, one thing is for sure, Millennials and Generation Z are driving the interest in this phenomenon much like their grand-

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parents, the baby boomers, had in previous decades. In addition, there is a real concern over rebuilding the labor force, especially for larger operators. It is perhaps the hardest time to rebuild a workforce right now. Once upon a time, top chefs would be able to find talent just by opening the back door of their establishments to find a line of enthusiastic individuals willing to learn the craft. However, those days are over and that line doesn’t exist anymore. The workforce just isn’t there. People have relocated or have ventured out into different fields and industries. There are also employees who remain cautious of returning to work and possibly putting their health in danger. Though the health experts declare that we have passed the pandemic phase, this is still an issue impacting the industry. Operators need to be cognizant of the rules

Gregg Kligman is counsel at Meister, Seelig & Fein LLP. The New York Citybased law firm deals in all aspects of business litigation. Mr. Kligman specializes in the management side of employment counselling and litigation. As many businesses look to rebound and rebuild from the COVID-19 pandemic, employeremployee relations, and the law that follows, remain as complicated as ever. In the glimmer of light at the end of the COVID-19 tunnel, Mr. Kligman provides the latest, need-to-know information for owners and operators in the restaurant and hospitality industry.

that exist. Even though the Key to NYC requirements have ended, the NYC workplace vaccination requirement still exists. Additionally, New York State continues to require COVID pay. Therefore, employers must ensure that they are doing whatever they can to prevent the spread amongst their workforce because if people get sick and they are out, they must still be paid and that is on top of normal sick leave. COVID sick leave is not counted against traditional sick leave. As a result of all of these issues, operators are now faced with another challenge in rebuilding their workforce – creating an environment where people want to come to work - distinguishing themselves from their competitors. Whether it’s flexible scheduling or offering benefits they had not in the past, operators must think outside the box to

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HOSPITALITY MARKETING

WITH REV CIANCIO

WHAT YOU MISSED AT THE RESTAURANT LEADERSHIP CONFERENCE 2022 And What You Need to Know

he Restaurant Leadership Conference just concluded in Scottsdale, AZ. Winsight, the company behind the event described it as “RLC is the home for restaurant executives to hone their leadership skills, discuss solutions to industry challenges, and connect with other senior leadership..” Food service executives and suppliers come together for a few days to meet, learn and exchange ideas about what is working, what changes are on the horizon and what can we all do together to advance the business. I love this event because it’s a little smaller, it’s a little more slower paced and its focused on both inspirational growth at the top level as well as tactical insights on how to advance your business. For those that attended there was a lot to gain and I’m happy to share some of my key takeaways to help inspire your growth:

in our marketing by analyzing our guest data, segmenting based on behavior and using triggered marketing to send “the right message at the right time.” But Paul Brown, Co-Founder and Chief Executive Officer, Inspire Brands framed in a different way that really got me thinking. If you know your customer target, you can better market to them and enhance their experience. You can’t know your target without analytics and tech. So the more you know about your guest, the more defined you can understand your target. Look at Arby’s as an example, they

1. TECH = GROWTH In nearly every single panel and presentation in some way or another, growth is tied to innovation from technology. From the CSuite to the kitchen, we need to lean into tech that helps us to make better decisions, help our teams to be more efficient and to enhance the guest experience. 2. KNOW YOUR GUEST As an industry, we’ve been increasingly talking about getting more personalized 24 • June 2022 • Total Food Service • www.totalfood.com

know exactly who is their ideal customer profile and speak directly to them. BOTTOM LINE: GET A CDP AND START ANALYZING YOUR GUESTS! At Handcraft Burgers and Brew, we use Bikky and we love it.

David “Rev” Ciancio is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business. He is now a hospitality marketing consultant, customer and technology evangelist with more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands and restaurants to acquire and retain customers. Rev is known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion.

3. PICK UP IS THE NEW DELIVERY I said this after the Bar & Restaurant Expo as well, but it bares repeating. The numbers clearly show that more and more guests want to order ahead and pick up their order. According to research by Epsilon, there was an 11% increase in pickup orders in 2021. That means we need to optimize the pickup experience.

marketing to help the organization understand the value of brand efforts outside of sales.

4. DATA BACKED DECISION MAKING No decisions should be made without some level of insight gained by understanding your numbers, and not just sales! We must become data obsessed if we want to continue to overcome challenges.

6. BE NIMBLE If the pandemic has taught us anything, other than QR codes are back, as an industry, we need to lean into flexibility and transformation. Supply chain, labor shortage, work from home … we are in a moment of flux and the better we are riding waves, the more successful we will be over time!

5. SALES AREN’T EVERYTHING When analyzing our data, we need to look at all the data, not just sales. One of my favorite examples came from a panel on Limited Time Offers (LTOs:) if you only base the performance of an LTO on how it sold, you’re missing the full story. What about engagement on social media, the lifetime value of guests who buy LTOs, awareness from press, etc. It is the responsibility of

WHAT WAS MISSING? I was surprised to not see or hear anyone talking about web 3.0. I think NFTs, Crypto and the blockchain in general are becoming more and more mainstream. I was expecting to start the conversation as an industry at this show. Maybe aren’t even in the first inning yet! If you were at RLC, what did you learn? Thanks for reading to the bottom. You are my favorite and that’s why I take the time to write and share this kind of info ... I’m here to help you. Connect with me on Instagram or LinkedIn if you have any questions!

The best of fruit with ease and simplicity The best of fruit, ready to use. 100% ready to use, 100% taste quality and no added sugar. Les vergers Boiron ready-touse purées are the product of 80 years of expertise. Once you’ve tasted our strawberry, raspberry, mango, passion fruit, blackberry and peach flavours, you’ll understand why they are so popular among chefs and mixologists for their instant preparations. To discover our recipes, visit my-vb.com

June 2022 • Total Food Service • www.totalfood.com • 25

NEWS

By Frederic Van Roie

LOGISTICS

SUPPLY CHAIN PAIN: WHAT’S COOKING UP THE GLOBAL DISRUPTIONS? How the current supply chain disruptions could’ve been predicted in 2020, and why data transparency will be key to avoid future disruptions.

t’s safe to say we’re all getting a little weary of hearing the words ‘supply chain’. Despite that, they’re the words on everyone’s lips, which have transcended from industry niche to everyday conversation. Why? The current issues in supply chains are global, affecting all industries and having very real and lasting impacts on businesses and consumers. There are multiple reasons for supply chain slowdowns, including labor, transportation and container shortages – and inflation-fuelled cost increases. However, the current supply chain issues became truly out of control when another hot topic took hold: the pandemic. Feast and famine Industries were affected disproportionately. Demand for products and services in certain sectors skyrocketed, while it plummeted in others. Across the food & beverage industry, the grocery sector grew as consumers settled into cooking at home, rediscovering baking and relying on comfort foods. That’s not to mention the surge in panic buying causing the Bullwhip Effect (Forrester Effect) to take hold. All this meant forecast planning errors increased by 59% from pre-pandemic levels, according to a study by E2open. Whereas the supply needs for dine-in restaurants all but evaporated. As our understanding of COVID-19 developed, consumers became more comfortable with their food being pre-

main global exporters of food such as wheat, corn and sunflower oil, as well as raw materials including key ingredients for fertilizers such as phosphates and potash. If the conflict continues, then supply issues for fertilizers and other raw food ingredients will worsen, with dire international consequences, especially for some African countries.

pared by other people. Take-out businesses and QSR restaurants offering curbside pick-up found themselves busier. However, the food industry as a whole has met widespread challenges. There was a general shortage of labor in packing plants and processing areas due to COVID-19 infections, employee welfare (social distancing) and low pay rates. There was a labor shortage even prior to the pandemic in domestic transportation (trucking transporting goods from ports or warehouses to stores). All this adds to delays and uncertainty in supply chains. Human intervention Across the world, actions taken by

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people are also playing a part in the supply chain chaos. There were blockades across the US-Canada border in protest at Canadian policies meaning a 14-day quarantine for truckers who weren’t double-vaccinated, causing havoc for trade and threatening Canadian food supplies. With up to 90% of fruit and veg being imported from the US into Canada during the winter, the delays lead to supply shortages in grocery stores. Of course, the invasion of Ukraine by Russia has put a multidirectional strain on supply chains for the food & beverage industry. Oil and gas prices are skyrocketing, impacting agricultural supply chains, production and transportation. Not only that, but Russia and Ukraine are some of the

Functional ingredients and more On the ingredient side, processed foods often use specific functional ingredients that may come from overseas. It could be a specific emulsifier used to keep ice cream smooth or an anti-mold additive used in bread. These ingredients, like anything that must travel great distances, are taking longer to arrive at their intended destination. The buck doesn’t stop there, however. Long backups exacerbate delays, including in North America, where ships have sometimes had to wait days and even weeks to offload their cargo. Additionally, labor shortages at the ports are compounding the delays. President Biden made an announcement in October 2021 that the port of Los Angeles would be open 24/7 in an attempt to reduce some of the backlog. Diverting some of the volume to the east coast finally brought relief. Container imbalance Disruptions in manufacturing and a disparity in imports and exports with

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MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

We Feed People Ron Howard’s, We Feed People spotlights chef José Andrés and his nonprofit World Central Kitchen’s evolution over a 12-year period, from being a scrappy group of volunteers to becoming one of the most highly-regarded humanitarian aid organizations in the disaster relief sector. Due to the unprecedented spike in natural disasters catalyzed by climate change, this story is more important than ever. Like Howards other documentaries, this is a fine, amiable portrait of someone whose hard work deserves recognition. As Andrés says, food is a great agent of change, and while Andrés states that his goal is to solve world hunger, by the end of We Feed People, you’ll believe that he’s the guy that could actually get this gigantic goal accomplished.

Roadfood: Discovering America One Dish at a Time Roadfood: Discovering America One Dish at a Time is a new PBS TV show that aims to re-discover America’s regional culture through its iconic dishes. Host, Misha Collins hits the highways and byways of America exploring a uniquely American dish in each episode. As he meets many people through local eating establishments, Collins will explore the roots of a dish. From Houston to Oklahoma, he finds his way to the best food in town. Additionally, he finds the most interesting people to connect with. Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews... My America: Recipes from a Young Black Chef Kwame Onwuachi and Joshua David Stein A bright, bold exploration of American food that leaves popular cliches behind. Kwame Onwuachi’s American heritage is composed of

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BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING:

manifold influences: Jamaican, Nigerian, Trinidadian, Louisianan, Texan, and all that the Bronx enfolds. Entwined with that is a formal culinary education at the CIA, and the chef’s own relentless curiosity about not only these cuisines but their interaction with the rest of the world. In chapters focusing on ingredients such as rice, greens and vegetables, legumes and tubers, and seafood and shellfish, Onwuachi, who is also the author of the insightful memoir Notes from a Young Black Chef, explains the context for his recipes. Some are traditional in Africa, others are the result of interactions in the New World, and yet others are his own creations. Dishes can be as simple as Carolina gold rice with roasted garlic and bay leaves or as refined as a sweet potato veloute with crab salad. Onwuachi’s pantry recipes turn out to be particularly useful as spice blends, flavor pastes, and sauces are employed throughout the book. Intriguing, thoughtful, and expansive. Green Fire: Extraordinary Ways to Grill Fruits and Vegetables,

WHAT WE’RE LISTENING TO:

from the Master of Live-Fire Cooking Francis Mallmann with Peter Kaminsky and Donna Gelb Francis Mallmann’s innovative and bold take on cooking fruits and vegetables using live-fire techniques is such a significant step beyond the usual backyard grilling book that one might compare his approach to using a professional range after having previously only had access to a toaster oven. Employing flames, embers, and coals, as well as grills, the metal plate knowns as a plancha, and the dramatic, celebratory dome picture on the cover of the book, Mallmann brings out remarkable flavors in everything from acorn squash

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MEDIA CORNER

from page 28 listeners with tools and ideas that will help their urban farms succeed and flourish. A partner in the Grow Your Own Food revolution, the podcast produces three shows per week that cover topics such as urban beekeeping, permaculture, composting, and monetization of farms. Guests such as Jason Mraz, Kari Spencer, and Lisa Steele inspire listeners to harness the power of growing in urban areas.

and artichokes to tomatoes and watermelon. His creativity is not limited to cooking methods. His caprese salad of burnt tomatoes—already a good idea—takes on a new dimension with addition of burnt plums. A whole roasted cabbage is dressed with a grapefruit, walnut, and Campari salsa. Salt-baked pears are served with star anise syrup. And if you’re partial to a pisco sour, imagine the depth of flavor it acquires when made with charred lime. A dramatic addition to the world of outdoor cooking by a renowned chef who was also featured on Netflix’s A Chef’s Table.

Home Cooking Samin Nosrat, chef and author of the book Salt Fat Acid Heat, and Hrishikesh Hirway, creator and host of the podcast Song Exploder, host the podcast Home Cooking. Together they provide chefs with recipe inspiration and entertainment in the kitchen. Listeners can also submit culinary queries or stories for a chance to be featured on the show.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more. The Urban Farm Podcast The Urban Farm Podcast equips

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PRO LINE KITCHEN

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CHEF SANTO BRUNO June 2022 • Total Food Service • www.totalfood.com • 31

SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

BETTING ON BEVERAGE TOURISM FOR ALL AROUND INCREASED REVENUE

s the calendar closed on May many were still thinking of Memorial Day and all it brings, parades, speeches, flags, great sales, cookouts, and the promise of leisurely beach days ahead. But this year one other thing has definitely been on everyone’s mind…food and drink-focused getaways. How could it not be with May being the month that Stanley Tucci’s Searching for Italy series on CNN fired up its second season on CNN and Netflix served up season five of Somebody Feed Phil? They left us hungry, and thirsting for travel. That’s good news for wineries, breweries, and distilleries who are capitalizing on travelers’ desires. And it’s part of the reason that some wine regions are seeing heightened recognition. Those doing it right know they’re not only capturing those destination dollars visitors are spending to produce meaningful, memorable, and lasting experiences, but they’re also building repeat business. While this may not be a new phenomenon, it’s certainly a booming one. Twenty one years ago culinary tourism was barely a blip on anyone’s radar. When the World Food Travel Association (WFTA) produced its first white paper titled Culinary Tourism: A Tasty Economic Proposition, 2001 they noted that food and drink experiences weren’t being monetized. What a way to leave money on the table. Fortunately, for so many booming wine and spirits regions around the globe, we’ve evolved beyond our early 2000s ways and that money isn’t being lost any more. Wine regions are blossoming, and tourist dollars are buoying these liquid businesses along with related tourist destination needs

like lodging, dining, and local crafts. You could say that beverage tourism is a key driver for growing wine and spirits production, and you wouldn’t be wrong. The Texas Hill Country is one region that’s reaping the benefits of engaging with wine lovers who love to travel. Kate LaFleur, Communications Coordinator for Texas Hill Country Wineries, saw interest in the region grow, even during the worst of the pandemic. She points to the ability to explore and connect locally as she says, “There are lots of hidden gems out here. People are catching on to that and figuring out how great it is out here in the Hill Country; realizing this fantastic area is in their backyard. During the pandemic it was such a great way for people to get out and do something and feel they’re in a safe environment.” While the initial itineraries may have been around those clusters of wineries in certain areas like Stonewall or Fredericksburg LaFleur notes, “from those itineraries they are finding wonderful local restaurants and boutiques and shops and restaurants that offer wonderful local products. It’s a benefit for everyone.”

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In Scotland the benefits of promoting whisky travel are clearly so great that the country’s tourism board, Visit Scotland, has dedicated pages of its website to exploring the water of life. They note the over 130 active whisky distilleries spread across Scotland, all of which can be found within one of the country’s five whisky-producing regions: Campbeltown, Highland, Islay, Lowland and Speyside. In 2019 over 2 million visitors stopped into one of these distilleries according to a report from whisky.com. That’s a lot of people who need to lay their head somewhere. And eat something too after all that whisky. Or wine, as the case may be for countries like Israel which are seeing both an increase in production and visitors. Josh Greenstein, Executive VP of Sales and Marketing for the Israeli Wine Producers Association (IWPA) is proud of the reputation Israel’s wines have developed. He notes, “The wine’s getting better, they’re trying new stuff, they’re trying new grapes, and they’re having fun with it.” Greenstein continues, “Wines are stories and timelines, and the history of Israeli wine tells the story of Israel.”

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

Visitors to the country are clamoring for a sip of history and a chance to walk these vineyards themselves to connect further with the land. The wineries are accommodating, pouring more money into visitor centers, and developing special events to draw in guests who want the full winery experience. And it’s every single winery you go to that is investing in their tourism and visitors center and the way to interact with them when you visit.” Lest you think it’s all about the wineries themselves, these expansions, like the ones Matar undertook in the Golan Heights and those underway at Shiloh where they recently broke ground, also benefit the local economy by creating more jobs. A win for the winemakers, the guests, and nearby businesses. Though you’d be hard pressed to find a corporately branded hotel in Madison County, Virginia, the Shenandoah Mountains area where Early Mountain Vineyard is situated, rest assured local B&B operators are cheering the expansion of the region’s winemakers. Aileen Sevier, VP of

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Ruggiero Seafood, Inc.

PO Box 5369 Newark, NJ 07105 - info@ruggieroseafood.com - www.ruggieroseafood.com

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FRANCINE COHEN

from page 32

Strategy and Marketing for the winery, explains the broader regional and historic context of Virginia wines which have exploded in quantity and quality as she says, “Over the last 40 years it’s grown from just a handful of winemakers to well over 300. Historically they were clustered around Charlottesville and there’s a robust presence in Loudon County, Middleburg and a concentration on the coast. Lastly, a grouping in Shenandoah, and up there, that’s where there is the greatest growth potential.” Sevier attributes that potential to the conditions on the mountain which favor grape growing and wine harvest and production; a key element being the rocky soils on the mountainside which are superior to the valley’s heavier clay soils when it comes to drainage. Great drainage is mother nature as effective distributor. The human distributors that vineyards like Early Mountain count on really only being able to sell about 30% of the region’s wine. The majority of the wine produced in Virginia is sold direct to consumer, whether that’s on-site in tasting rooms and restaurants or via individual wine clubs. Sevier has built the wine club list that numbers in the tens of thousands one bottle at a time. She notes, We do not sit on a trail. We’ve had to really differentiate ourselves and create an experience that draws them in. On average people are coming to our winery from at least 50 miles away. At Early Mountain we have a full-service restaurant so people can come and get a meal and a flight, or just a tasting experience. Or they can hang out in a meadow and order a burger; no matter what they want it’s a very accessible experience.” She continues on describing their commitment to Virginia itself and supporting the industry, knowing that word of mouth is what builds business, “We buy wines from other Virginia wineries and serve them in our tasting room/restaurant so you could come here and do a cellar flight from top Virginia wineries. Tourists are always asking me ‘where do I need to go next?’ I can tell

them because we all want to be talking up one another. And we know people are sending folks our way.” The 50,000 visitors who pass through Early Mountain to taste the Early Mountain Wines, wines of fellow wine-

makers, and the delicious produce and meats from local farms, are fueling the region’s economy one sip at a time. Sevier keeps in touch with them via opt-in newsletters, social media posts, special invitations and more.

It wouldn’t be too hard to boost your own local business profile and coffers by investing in some regional culinary tourism marketing that taps that 90 minute to four-hour drive market like she does, would it?

SIPS TO SAVOR

Champagne Arlaux Over 15 generations of the Arlaux family have overseen production at this vineyard designated as premier cru. With vineyard records stretching back 1000 years Arlaux is one of the most historic houses in Champagne. While time and history were not as favorable to some of their neighbors, today the Arlaux vineyard is one of the very few French vineyards to keep pre- phylloxera Meunier vine trees (that have survived the phylloxera crisis end of the 19th century). For more than 20 years these grapes have been grown without any insecticides, a new approach to the winemaking introduced by Christine Arlaux-Maréchal when she took over the care and production fo the Pinot Meunier, Pinot Noir and Chardonnay grapes grown on the estate. There are four expressions, each one made in limited production wines that are solely from the first press (tete

34 • June 2022 • Total Food Service • www.totalfood.com

du cuvée). Their delicately fruity notes, complex aromas, and a rare elegance makes them most sought after by those in the know. (Photo: Champagne Arlaux) Fords Gin Co Sloe Gin In interior design Grandmillenial Style is having a minute and this s new offering from Fords Gin Co not only captures the popular grandmother driven design trend but it reflects modern sensibilities too; satisfying guest desires for something a little dry. Sloe Gin has always been seen as a UK grandmother’s liqueur of choice and this modern-day product pays homage to the sloe gin recipes that have been handed down in families for generations. The hand-picked sloe fruit is steeped in Fords Gin gin for 12 weeks before it’s sweetened with sugar to balance the bitter essence of the sloe fruit and cut to 29% ABV. (Photo: Fords Gin Co)

June 2022 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

SHAQUILLE O’NEAL Founder and Chairman, Big Chicken

or 19 years, Shaquille O’Neal had a hugely successful career playing professional basketball in the NBA. After his retirement, he moved on to make a name for himself as a media personality and commentator. What many fans may not be aware of is his business acumen. Among his many very profitable ventures, he has a significant portfolio of restaurant and foodservice holdings. From Five Guys to Krispy Kreme to Auntie Anne’s, a seat on the Board of Directors of Papa John’s, and now in his latest venture Big Chicken, Shaq has duplicated his on-court success off the court. In addition to being a successful restaurant franchisee, a significant portion of the more than $20 million that Shaq makes each year from endorsement deals revolve around food. Fruity Pebbles, Muscle Milk, Vitamin Water, and AriZona Cream Soda are just a few of the food companies that utilize him to represent their brands. One interesting fact about Shaq’s food investments and endorsements is that he only chooses businesses with products that he actually uses. He’s turned down a number of highprofile opportunities, including from Wheaties and Starbucks because he simply doesn’t eat those particular products and wants his business dealings to be authentic. Since 2006, the former basketball star has also built a significant real estate portfolio. It includes The Met

continued on page 38

Shaquille O’Neal, Founder and Chairman, Big Chicken

36 • June 2022 • Total Food Service • www.totalfood.com

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June 2022 • Total Food Service • www.totalfood.com • 37

Q&A

SHAQUILLE O’NEAL, from page 36

Miami, a residential high rise that has more than 1,000 units and nightclubs in Las Vegas. The New Jerseyborn icon has also invested in Newark including CityPlex12, a theater that O’Neal bought and renovated and is now very profitable. His TV ads for The General auto insurance company have brought him into yet another arena. O’Neal’s ties to the company go back decades. When he was in college at Louisiana State University, Shaq insured his Ford Bronco through The General. He was happy with the service back then and appreciated how a company representative helped him figure out which coverage was best for his needs. Not knowing anything about buying auto insurance, it was a lesson that he took with him. The Shaq brand also now represents Carnival Cruise Ship where he has taken the reins as the CFO (Chief Fun Officer) and spokesperson. As the restaurant and hospitality industry prepares for its next chapter

or “New Normal” as many call it, Total Food Service wanted to get Shaq’s views on the future of the restaurant and hospitality industry. As a kid growing up, which food was important to you? I’ve always been a big fan of pizza and chicken which is why I love that I’m a part of both Papa John’s and Big Chicken. Chicken was a staple in our house when I was a kid. We didn’t have a lot but my mom would get whole chickens and one night we’d have the thighs, the next the breasts and so on. She’d make some side dishes and we’d sit around the table together and eat. Big Chicken was built around some of these recipes and experiences. As an athlete, when did it dawn on

38 • June 2022 • Total Food Service • www.totalfood.com

you that nutrition could play a factor in how long your career could run? In my playing days, my diet was way higher in calories because of how much I was burning. Now I am way more disciplined in my diet but I do like a fried chicken sandwich from time to time. Moderation is key. As you traveled as an athlete, did you find yourself critiquing how the restaurants you ate in performed? Not really. I was more interested in understanding what made the restaurant successful – their food, the way they treated their staff, the smiles on people’s faces. Did you invest in restaurant/food operations while you were playing? I started with Auntie Anne’s back in 2006. I got much more involved in

the industry once I retired. What’s the biggest money mistake you’ve made? A lot. Again, when I was younger. ‘Hey Shaq, give me a million, and in about three years, it will be 10 million.’ Deals like that I would take every time. Give me 10 million. Investments in this company. Boom, boom, boom. In four years, it will be worth 300 million. You can get me like that. From age 19 to 26, anybody could come to my office, tell me that deal and I would take it right away. No research, no due diligence. If I get your million now, boom, boom, boom, in a couple of years, it will be a couple million. I’ll do that deal. Because I was trying – but you know, once I stopped focusing on that, I started paying attention and looking at things, I became a little bit more successful.

continued on page 40

June 2022 • Total Food Service • www.totalfood.com • 39

Q&A

SHAQUILLE O’NEAL, from page 38

What was the key to a successful transition moving from playing to broadcasting and business? First, I have a great team of people around me who are always looking for opportunities that are authentic to who I am. But my answer may surprise you, as it’s been no challenge at all. Let me tell you why. I’m a great listener. Always have been a great listener. You know, before getting into the investment world, I learned about business. I understand business. You don’t want to be one of those athletes who have, you know, 60% of all NBA players when they retire and have nothing going on. So, I listened to my mom and my

dad and my mentors and educated myself. I had a lot of trials and tribulations. The greatest quote that was ever told to me was, “before you succeed, you must first learn to fail”. In my first eight to ten years, I failed in every investment because as a poor kid you dream of being rich. And one day I became rich. And what do you do when you grow rich? You want to become richer! So, anybody could bring me anything and I wouldn’t do due diligence. I was like “Let’s do it”. And that wasn’t the right process. I’m big into tech. So, I’m at a conference and I heard Jeff Bezos of

continued on page 42

Big Chicken fuses O’Neal’s home-cooked childhood favorites with today’s trending flavors. From crispy chicken sandwiches and tenders to Cheez-It® crusted mac n’ cheese and hand-crafted ice cream shakes, each menu item tells a story all while offering guests an inside look into the life and personality of Shaquille O’Neal.

40 • June 2022 • Total Food Service • www.totalfood.com

June 2022 • Total Food Service • www.totalfood.com • 41

Q&A

SHAQUILLE O’NEAL, from page 40

For me chicken is personal. It makes me think of my family. My business team was looking at potential endorsements for some of the bigger chicken chains and none of it really seemed authentic to me. So, I called Perry Rogers and Matt Silverman and said let’s go do this together. Six months later we were trying chicken recipes and the rest is history. I’ve been a consumer of this brand since long before it was created. Amazon speak. And he said, “I invest in things that are going to change people’s lives.” I’m going to try that. I’m going to do it. So, I align myself with companies that I believe in. My father’s a drill sergeant. We’re big on honesty. Can’t take your money if I don’t believe in your company. I can’t take your money and then express to the people how good this product is if I don’t believe in your product. So, really there’s been no challenge for me because my formula is a very successful formula. You don’t know everything. Ask questions, and invest in things that are going to change people’s lives. Listen to your mama. Stay out of trouble. Be nice. It’s not been a challenge at all because there are people that have come before me that have failed. I studied that. I mastered that. Try not to make the same mistakes twice. I’m not an expert. I’m not perfect. But I just go by the simple things. Be nice. Be respectful. That’s the thing that’s going to change people’s lives and sit back and wait for the outcome. You are the pitchman for a lot of different products, but the key theme is that you actually like every single thing that you endorse. I have to like the product. I have to understand it. I really have to believe in it. I have to believe in the product and the company. I want to invest and become a partner. My mother said something that was profound to me when I retired. She said, “Baby I love you. You did everything I asked you to do. You went back to school;

you won a championship. You’re a class act. So, now for the rest of the years on this earth what are you going to do to lift up other people? People have always been lifting you, and praising you, what are you going to do to lift somebody else’s spirits?” So, I heard her say that. Bezos said that and I think this right now will definitely help people have a sustainable income. I always get messed up with her work. I want to be the guy that when you see my face, you see my face in a commercial, you see me walking around, hopefully, I can bring a smile to your face. That’s what I want to be. I don’t want to talk about politics. I don’t want to talk to investors. I don’t want to appear like I’m an expert. You know, another quote that I read is one from Dwight D. Eisenhower, “the greatest leaders are the ones that hire people smarter than themselves.” Former NBA player Junior Bridgeman used to walk the aisles at the National Restaurant Association Show looking for new ideas. How involved are you in the operation and vision of Big Chicken? I’m involved as much as I can be, which was shown in our reality show Big Chicken Shaq back in 2018. For the operation, I believe in bringing on a great team. We have a strong CEO in Josh Halpern, and the Matts (Silverman and Piekarski) are two of

continued on page 44

42 • June 2022 • Total Food Service • www.totalfood.com

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June 2022 • Total Food Service • www.totalfood.com • 43

Q&A

SHAQUILLE O’NEAL, from page 42

the best operators I know. I try almost all of the innovations before it launches and of course help with all the marketing. You are known for investing in companies that you have started with as a consumer. How did Big Chicken come together? As I said earlier, for me chicken is personal. It makes me think of my family. My business team was looking at potential endorsements for some of the bigger chicken chains and none of it really seemed authentic to me. So, I called Perry Rogers and Matt Silverman and said let’s go do this together. Six months later we were trying chicken recipes and the rest is history. I’ve been a consumer of this brand since long before it was created. What is the opportunity that you see in a marketplace that seems to be highly competitive with brands including Chick-fil-A? Big Chicken offers a variety of different tastes and flavors the other franchises do not have. We worked with some of the best chefs in the world to create some of the most

delicious and unique chicken sandwiches as well as other amazing options. We even have a cookie that is the circumference of an NBA basketball. Do you look at Josh Halpern as the coach/GM or is he the point guard making this concept a winner? I think Josh is an old school player/coach. He is doing it all, whether that be in the boardroom leading meetings or with our franchisees in the field. What’s your read on what it is going to take to succeed? All of the above. We need to make Big Chicken a place that’s fun for guests and where suppliers and franchisees want to partner with us. To accomplish that it will require: the right real estate with an eye toward new opportunities including ghost kitchens, quality fare that includes signature items like our Lucille’s Mac ’n’ Cheese, talented management and visionary franchisees. Are there hot points for you in the

continued on page 46

The warm and welcoming interior at Big Chicken in Glendale, CA

44 • June 2022 • Total Food Service • www.totalfood.com

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June 2022 • Total Food Service • www.totalfood.com • 45

Q&A

SHAQUILLE O’NEAL, from page 44

menu that drive you nuts? Matt Silverman and I had a disagreement with our banana pudding ice cream sandwiches. I love both banana pudding and ice cream sandwiches, but could not see the combo working for the restaurant. It ended up being delicious and one of our top sellers. Sometimes you have to trust the experts. Big Chicken units are in a variety of venues from traditional shopping/ retail locations to arenas in New York and Seattle and even cruise ships. How have you been able to tailor the concept to meet a variety of needs? We want to be accessible to everyone. Hearing that people are trying our food at the game or onboard the ship is amazing. I learned, being a franchisee and a manager, the one thing I never did was micromanage my people. And I know and understand customer service. If the customer is not happy, they don’t like

the food, we’re not doing something right. I always try to focus on customer service, what the people like and what the people want. And if you do that, and you still put out a great product, everything should go like you want to go. What was the approach to building out the front of house and kitchen design specs for the units? The Matts are the key to designing the kitchen and the restaurants. We started this Day 1 together and I trust my team. How did the relationship with Papa John’s come about? Their management, led by Steve Ritchie and Jeffrey Smith, wanted to diversify their leadership and they wanted me to become the first African-American on the board. And I thought it was great because you know, everyone loves pizza and pizza loves everyone. Papa John’s was created in 1984. I fell in love with

46 • June 2022 • Total Food Service • www.totalfood.com

Papa John’s in 1989 in Baton Rouge, Louisiana. So, you know, it is a great opportunity. You know, we want to create a culture there now where people are loved, welcomed and accepted. We don’t want to have any problems. And listen, pizza is fun. Everyone knows Shaquille O’Neal, they know that I’m in the fun business. And we want to get this thing back on track. There are continual changes in the economy that impact on your restaurant portfolio. How do you read the marketplace? My method in dealing with businesses is I never worry about the problem. I worry about the solution. So, again I have a lot of people that are smarter than me. You know when it’s time to make a move, we make a move. When it’s time to sit and just try to wait things out, we do. But again, I’m trying to make an investment in things that make people happy. When I was in the gym

business, people liked working out. When I was in the fast-food business, before Five Guys, everybody likes burgers, everybody likes new things. Now with Big Chicken, we just want to continue to make people happy. But, again I’m not the expert and I do this -- like everything I touch is gold. It’s not the case. I’ve failed many times. What’s the next step for an operator that would like info on a potential franchise opportunity? Go to our website www.bigchicken.com. The team will get you into our pipeline. Crystal Ball? How many units? Is your vision to create a company that you can take public? We don’t really think that way. Our goal is to create a championship brand that’s accessible to everyone. We don’t want our franchisees competing with each other. We want everyone to win.

June 2022 • Total Food Service • www.totalfood.com • 47

NEWS

EXPANSION

TORONTO TO GET FIRST CANADIAN LOCATION OF LEGENDARY NYC PIZZERIA

famous NYC pizza restaurant has chosen Toronto as the location for their first Canadian restaurant ever. Prince St. Pizza is opening up at The Well in Toronto, a mixed-use project made up of towers and mid-rise buildings that promises it will be home to restaurants, a food market, office spaces, rental suites, retailers and condos. Prince St. is known for their “spicy pepperoni squares” with crispy, cupped pepperoni and an airy crust. Canada isn’t the only place they’re expanding: they’ve also been opening other locations in places like San Diego and Los Angeles. Foodservice will be significant at The Well. The 70,000 square foot Wellington Market will house over 50 vendors and will also have full-service catering via a commissary and ghost kitchen. The entire space will have a liquor license for 4,200 people with

“The Well is a transformational project and one of the most complex, multi-faceted developments Toronto has ever seen. This is choreographed city-building, and this carefully curated retail mix will play a vital role in establishing The Well as a vibrant, lively destination for residents and visitors to Toronto.” — Jeff Ross hours into the evening. The concept is well thought out and will serve office workers and residents in the area with a mix of sit-down, grab-and-go and grocery options. Confirmed tenants at the market include: La Cubana, Hooky’s, Ren Sushi, a new to market Korean-focused concept, Chun Yang Tea, Lobster Burger Bar, Rosie’s Burgers, Isabella’s Mochi Donuts and Sweetie Pie among others. Various other restaurant concepts

at The Well will include an upscale French Bistro as well as a two-level British-inspired tavern with an Old World-inspired wood bar with wood panelling and checkered tile floors, a fresh English farmhouse-inspired dining room, a stately private dining room, and a manicured streetside patio. Crowning the project will be a restaurant on the 36th floor of the west office tower. The restaurant will fea-

New York City’s Prince St. Pizza is opening up at The Well in Toronto, a mixed-use project made up of towers and mid-rise buildings.

48 • June 2022 • Total Food Service • www.totalfood.com

ture a 360 degree view of the city and the lake featuring a mix of seating options and guest experiences, including a luxuriously appointed dining room, bar, sushi counter and chef’s rail. A range of new tenants will span categories including fashion, food, health, wellness, fitness and other concepts, some highly experiential. The total retail area in The Well will span about 320,000 square feet over three levels. The entire project is massive — the 7.8-acre site will also be home to about 1.2 million square feet of office space and 1.5 million square feet of residential space including 1,700 condominium and purposebuilt rental units. At the base of the project is a retail and foodservice offering that will also include a massive 70,000 square foot multi-tenant food market that is expected to become a significant attraction.

continued on page 106

June 2022 • Total Food Service • www.totalfood.com • 49

NEWS

By Zac Kitay

COLLEGE & UNIVERSITY DINING

TOONG LEADS $100 MILLION PLUS UMASS/ AMHERST DINING PROGRAM TO NEW HEIGHTS

ultural diversity and stuweekly to consistently amend the isdent involvement are key sues he discovers and revise menu ingredients within the plans already in place. “The days of recipe for success for UniShepard’s pie and roast turkey are versity of Massachusetts/Amherst’s over, they’re not popular for our stu(UMASS/Amherst) dining hall sedents anymore. We continue changlection; and the quality and care ofing our menu to meet their needs,” fered within the facilities are crucial the award winning Toong (2013/Silas well. ver Plate winner) added. The days of late-night munchies Deeper than the food they decide and early morning breakfasts are to serve, Toong sees the value in here to stay for the dining halls at the story behind the meals as well. UMASS Amherst as veteran dining With more people wanting to know service director Ken Toong’s and his their impact on the sensitive world team listen carefully to the input of the university’s student population. With the largest dining hall in the country as part of its portfolio, UMASS/Amherst has grown in its 24 years under Toong to $105-million-dollar business. Among the Post-Pandemic goals for the UMASS/Amherst dining team has been to respond the needs of both a growing international student body and vegetarians with an eye towards authenticity. “Authenticity, to us, means cooking what the old country makes them,” Toong said. “Something that reflects the culture, the origin, how we prepare and cook for them is just like where the students come from.” In order to find out the preferences of his dining students, his team has formalized how they listen to their customer students. Toong assembled a marketing team of six studentambassador-interns, to share their dining experiences, and how they can be improved. Ken Toong Toong’s team meets with them

50 • June 2022 • Total Food Service • www.totalfood.com

“Students like the socializing-component that dining halls provide, and friendly ambience is something a delivery service can’t offer.” — Ken Toong around them, providing previously unknown information about the food being served is part of the newwave dining hall experience. He believes that advocating the origin of food, its impact on the environment, and the process of farm-to-table is what students want to see and what will keep everyone satisfied. On the beverage side of the industry, healthy alternatives are also on the rise, with soda consumption declining and more students choosing to drink seltzer, unsweetened iced tea, and drinks with low amounts of sugar. Even a classic such as white milk is now shifting, with more students preferring oat or almond alternatives to whole dairy. “It’s interesting by listening to kids, we found out little things like they love a local chocolate milk that we offer.” “Of course, the cost may be a little higher with authentic ingredients, but it balances out with the savings by reducing food waste, and the students are happier,” Toong said. With all the trends of dining adapting, technology is at the forefront for a generation raised on electronic devices. With the rise of food ordering services like Uber Eats and Grubhub, these pose as a new competitor for the student-dining experi-

ence. Toong isn’t worried though: “students like the socializing-component that dining halls provide, and friendly ambience is something a delivery service can’t offer. “The customer comes first, you need to take care of them, and then they’ll take care of you,” Toong said. “They [the students] like the meal plan because they can eat all day and all night, Grub Hub has convenience, but why pay them extra?” Adaptation and innovation are propelling Toong and his team into the future, listening to the students’ wants and delivering them open to criticism and accepting progressive feedback. Sometimes though, the secret to success lies in simplicity. A wafflebar in the morning or a slice of pizza at night may be all the students need to keep them content and fueled enough to get their work done and social lives buzzing. “The key is to keep searching for quality items that are fun that for instance create an interaction with a chef at a cooking station,” Toong said. With supply chain issues easing and students back on campus dining halls are full again, UMASS/Amherst dining is once again in an aggressive growth mode. “It began with my trip to the NRA Show last month in Chicago, where we start the search for those key additions for ’22-’23 school year,” Toong concluded.

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Get a FREE sample and recipe ideas at www.simplotfoods.com June 2022 • Total Food Service • www.totalfood.com • 51

NEWS

MANAGEMENT CHANGES

HOCHMAN SET TO REPLACE ROBERTS AT BRINKER INTERNATIONAL HELM

rinker International, Inc. announced last month that Wyman Roberts will retire as Chief Executive Officer and President of the company, President of Chili’s® Grill & Bar and as a member of the Board of Directors effective June 5, 2022. Roberts, 63, will continue to serve the company in an advisory role for 12 months as part of the company’s succession plan. The Board of Directors appointed Kevin Hochman, 48, as President and CEO of Brinker International, President of Chili’s, and as a member of the Board of Directors effective this month. “After an extended search for a successor, the Board is pleased to have Kevin serve as Brinker’s next CEO,” said Joe DePinto, Chairman of the Board. “Kevin is a talented leader and innovative thinker with strategic vision, passion and a successful track record of building brands. We are confident he will create shareholder value and maintain the company’s culture as we work to bring Chili’s, Maggiano’s and our virtual brands to even more Guests.” “On behalf of the Board of Directors and tens of thousands of Team Members, I want to thank Wyman for his dedication and leadership at Brinker for the last 17 years,” said DePinto. “Wyman is a leader with that special ability to make big strategic decisions in a way that makes individual Guests feel special at tables in our restaurants around the world. His investment in people and the next generation of leaders, alongside his investment in operating systems and new technologies, have grown our brands through

unpredictable challenges and set up our company for continued success in the future. Wyman leaves a legacy that will continue to positively impact Brinker, its Team Members and Guests for years to come.” Roberts has served as Chief Executive Officer and President of the company and as a member of the Board of Directors since January 2013, and in various other executive roles with the company since August 2005, including President of Chili’s, Chief Marketing Officer of Brinker and President of Maggiano’s Little Italy®. “Since starting with Brinker 17 years ago, I have been inspired by the

passion for making Guests feel special that our ChiliHeads, Maggiano’s Teammates and BrinkerHeads bring to our restaurants every single day,” said Roberts. “It has been a privilege to lead and be a part of this great company. I am impressed with Kevin’s character and leadership skills, and I look forward to seeing him take our company to the next level of success as we make this transition.” Known as an exceptional brand builder and innovation leader, Hochman brings substantial experience and expertise to Brinker. Hochman most recently served as President and Chief Concept Officer of KFC, U.S.,

Brinker International, Inc. is one of the world’s leading casual dining restaurant companies and home of Chili’s® Grill & Bar (menu items pictured above), Maggiano’s Little Italy® and two virtual brands: It’s Just Wings® and Maggiano’s Italian Classics™.

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having been appointed to that position in March 2017. He concurrently served as President of Pizza Hut, U.S. from December 2019 to January 2022, and previously served as Chief Marketing Officer of KFC, U.S. from January 2014 to February 2017. Prior to that Hochman worked at Procter & Gamble for more than 18 years in various brand management and marketing roles. “I am honored to be appointed Brinker’s President and CEO and appreciate the support of Wyman and the Board,” said Hochman. “I’ve been very impressed with our operations and technology and see huge potential for growing our iconic Chili’s and Maggiano’s brands. Brinker’s mission is about making people feel special, and that’s something I’ve tried to do throughout my career. I look forward to working with our Brinker team to accelerate growth by creating lasting and more frequent connections with our Guests and Team Members.” Brinker International, Inc. (NYSE: EAT) is one of the world’s leading casual dining restaurant companies and home of Chili’s® Grill & Bar, Maggiano’s Little Italy® and two virtual brands: It’s Just Wings® and Maggiano’s® Italian Classics. Founded by Norman Brinker in Dallas, Texas, we’ve ventured far from home, but stayed true to our roots. Brinker owns, operates or franchises more than 1,600 restaurants in 29 countries and two U.S. territories. Our passion is making people feel special, and we hope you feel that passion each time you visit one of our restaurants or invite us into your home through takeout or delivery.

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NEWS

TECHNOLOGY SOLUTIONS

ARE YOU USING THIRD-PARTY DELIVERY TO THE FULLEST? 3 TIPS FOR APP-DRIVEN PROFITS Delivery was already on the rise in the food industry, and COVID-19 accelerated this shift. For restaurants, that means making the most of this opportunity to connect with customers.

f you own, run or work at a restaurant, it’s been a tough year with more uncertainty ahead. But the good news is, across the industry, business is back on the rise—powered by limited in-person seating and continued diner interest in take-out and delivery. Third-party delivery apps like Uber Eats are part of that mix and will likely be a fixture of restaurant operations in the future—Uber Eats research found that 92% of operators plan to continue working with third-party delivery services postcrisis, including 88% of those1 that joined recently. Moving forward, restaurants can find success with these apps by using them to their full potential. In addition to greater reach and a delivery network, Uber Eats offers its partners access to the same tools that big businesses use to chart a path toward growth: data-backed insights. These capabilities will enable you to make savvy decisions that help drive profits, anticipate change and grow despite these challenging circumstances. 1. Maintain a Data-Driven, Delivery-Only Menu If you’re frustrated that you’re not seeing more sales from delivery, consider creating a delivery-only menu of high-margin, transportable items. High-Margin Items Make Delivery Fees Manageable. Every restaurant has menu items that they can charge a high price for, but are actually relatively inexpensive to make. Use

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data to identify your most profitable items and offer them for delivery to minimize losses due to in-app fees. Reserve your low-margin items for in-person diners. Delivery Requires a New Kind of Quality Control. Good presentation is hard to maintain when food is put in a to-go box, transported for miles and sometimes left sitting in an apartment lobby or on a cold porch. Limit your delivery menu to foods that can make the journey. Packaging will help, too: serve all sauces on the side, for example, and include reheating instructions. Keep the Menu Up-to-Date Online. Do you often get orders for certain items even after you’ve 86ed them? With Uber Eats Manager, you can set order limits, or immediately remove items from your menu that are no longer available, to avoid

disappointed diners. You can also make changes to your menu based on customer feedback data for each item (more on that below!) 2. Execute an Effective Marketing Strategy A huge advantage of third-party delivery apps is that they allow you to reach an untapped market of diners—Uber and Uber Eats had 103 million monthly active users in Q1 2020. In-App Promotions Attract New Customers. While in-app ratings help diners assess whether they want to try a new restaurant, deals can incentivize them to try your restaurant over another— on average, at least 55% of diners2 who take advantage of a promotion are new to the restaurant. Launch promotions using Uber Eats Manager with just a few clicks—whether it’s a few dollars off a popular dish or a free appetizer with an order. You can also use Sponsored Listings to boost your ranking on the Uber Eats homepage to support promotions like these. Use Metrics to Get the Most Out of Your Marketing Dollars. You can also use Uber Eats Manager to track how much money you spent on the promotion compared to how much it brought in sales. This way, you can start to figure out which promotion combos drive business for your restaurant. Not sure where to start? Uber Eats data shows the two most costeffective strategies are Buy 1 to Get 1 Free and Spend More, Save More (e.g. $5 off with a minimum spend). 3. Track Feedback to Make Improvements In-house dining guests rarely provide transparent, direct feedback—but the Uber Eats platform

is designed to gather these insights through order tracking and prompts to customers. Take advantage and make changes in response to this feedback: in addition to turning happy customers into returning patrons, better ratings in the Uber Eats app will make you more visible to new diners. Customer Satisfaction Ratings Offer Areas for Improvement. The Uber Eats app allows customers to rate their experience on a scale of one to five stars and indicate the reasons they gave their rating. Customers can also share thumbs up/thumbs down ratings on deliveries and the menu item(s) they ordered. Use these insights to make changes that will delight customers—like tweaking a recipe after customers called for more spice—and increase your ratings. Accurate Prep Times Keep Diners Happy. One of the biggest reasons for low customer satisfaction ratings are wait times—in particular, wait times that customers didn’t expect. Set an average, but remember to adjust it when necessary (give your kitchen more time during busy hours, for example). If you keep prep times accurate and set realistic expectations with customers about how long they’ll have to wait for their meal, the more likely they are to rate the experience positively.” Another way to ensure wait times don’t affect your reputation? Use third-party drivers to augment your

existing staff. This allows you to easily expand your delivery capabilities without the extra overhead. If you usually use your own delivery staff, but are experiencing a surge, just press a button to tap into the Uber Eats network. Understand The Reason for Any Missed or Inaccurate Orders. Top-rated restaurants tend to accept orders right away and double-check the details of each order before hand-off. Missed or inaccurate orders can hurt ratings. In the Uber Eats app, you can see the date/hour a missed or incorrect order occurred to help figure out a solution. For example, missed orders might happen during your busiest times and you need someone else on-staff to help manage incoming online orders. If you’re struggling with accuracy, consider printing order receipts instead of writing them by hand, and label containers with the receipt or order number to avoid any mix-ups. As you make improvements, you can track performance over time to see the impact of any changes you make on your sales, order volume, and ticket size. Off-Premise Ordering is the New Normal COVID-19 has only accelerated this rise of take-out and delivery options (including not only restaurants but also grocery and other verticals) as consumers demand more convenience. To ensure your restaurant can adapt, lean into third-party delivery capabilities and find new opportunities to find success in this new normal. Editor’s Note: This document and its contents were produced and sponsored by Uber Eats. 1 https://www.uber.com/newsroom /food-for-thought-listening-andlearning-from-restaurants/ 2 Source: Uber Eats Data” June 2022 • Total Food Service • www.totalfood.com • 55

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

FREQUENCY OF PAY ISSUES FOR “MANUAL WORKERS” CONTINUE TO PRESENT SIGNIFICANT LIABILITY RISKS FOR NY HOSPITALITY EMPLOYERS

ew York Labor Law (“NYLL”) Section 191 mandates that employers must pay “manual workers” on a weekly basis within seven calendar days of the week during which the wages are earned. If manual workers are not paid on this weekly basis, employees have a private right of action under Section 191 to seek to recover liquidated damages, which are now mandatory under Section 198(1-a), even though the “manual workers” were paid in full the following week. Employees who are successful in establishing their “late payment” claims are entitled to recover liquidated damages in the amount of 100% percent of their delayed wages, in addition to interest, attorneys’ fees and costs. It is extremely difficult to defend these “delayed wage” claims in cases where employees are considered to be “manual workers” within the meaning of Section 191. Perhaps the most difficult issue for employers is in determining who qualifies as a “manual worker,” as even an unintentional misclassification of a worker can result in significant liability. To be clear – full payment of wages is not a defense if those wages were not paid weekly as required. The New York Labor Law defines a manual worker as “a mechanic, workingman or laborer,” who spends more than 25% of working time engaged in physical labor.

Common tasks classified as physical labor include heaving lifting, stocking shelves, unpacking boxes and bagging purchases, cleaning, and standing and walking for long periods of time. The term “manual worker” can therefore refer to individuals working in retail, customer service, and certainly hospitality. The NYS Department of Labor (“DOL”) has issued various opinion letters over the years stating that the following job classifications, among others, should be considered as “manual workers”: customer service and sales associates; cashiers;

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hairdressers; restaurant workers; supermarket employees; pharmacy technicians; security guards; janitors; carpenters; pizza makers and chauffeurs. As made clear by these DOL opinion letters, the term “manual worker” is not necessarily classified by job title, but rather job description and duties. Employers must exercise caution in properly classifying employees, as the cost and consequences of defending these claims and resulting liability are significant, especially considering the NYLL has a six year statute of limitations.

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

The NYLL provides for separate pay frequency requirements for “clerical and other workers” who might otherwise be considered “manual workers” and exempts from this pay frequency law “professional, executive and administrative” employees who earn at least $900 per week. To qualify as a bona fide administrative employee, the employee’s primary duty must consist of the performance of office or nonmanual fieldwork, directly related to management policies or general operations, and the employee must customarily and regularly exercise discretion and independent judgment, among other things. This private right of action was first recognized by the NYS Appellate Division, First Department (which covers New York and the Bronx counties), in its 2019 decision in Vega v. CM & Associates Construction Management, LLC, and has continued to be uniformly followed by both federal and NYS courts even though none of the other three Appellate Divisions, nor

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

LONG LIVE THE KING… OF MEDITERRANEAN FISH! J une is upon us – the beginning of summer, summer produce, and lighter menu offerings for dining on those hot summer days. As the indulgent braises and warming soups come off the menu, there’s a new fish species arriving in America with the culinary versatility to appear on every section of the menu…. Kranios!

A Rose by Any Other Name… The latin name for this fish is Argyrosomus regius, which translates to ‘Silver-bodied King,’ indeed describing this incredible, regal fish. Depending on what country you’re in, it may be called Stone Bass, Greek Stone Bass, Kranios, or Greek Chef Loi with fresh Kranios-Greek Stone Bass Kranios. An ancient species Once Upon a Time… found in the eastern AtWhen I was working as a jet-setting lantic Ocean and Mediterranean Sea, lobbyist, I was privy to dining at the Kranios/Greek Stone Bass has been a finest restaurants, on the most inhighly prized wild fish for centuries. credible delicacies from around the As a result of its larger size, incredworld. I remember dining at Douraible taste, and forgiving musculabeis Restaurant in Piraeus, Greece, ture, it became so over-fished that it known for having the best of the was brought to the brink of extincbest fish from the sea. It was, and is tion. However, thanks to sustainable one of my favorite restaurants in the aquaculture, this species has been world because of the clean, authencarefully cultivated and brought tic food and genuine people. back to life! At the time, the father of the 60 • June 2022 • Total Food Service • www.totalfood.com

Dourabeis family would call my colleagues and I whenever he had Greek Stone Bass (which he called Kranios, or more often ‘the Minoan king’), and leave a simple message at our office, “the king is here, come in!” As soon as we received the message, we knew he had a table waiting for us, and would all rush over to experience this epicurean delight. Not much else was needed for a perfect meal – or wanted, for that matter – just a Dourabeis salad and the king! But, over time, we received that special call less and less frequently, because the fish became less and less available. Though we continuing to dine at Dourabeis regularly, ‘the king’ did not appear often at all. When I asked about it, I was sadly informed it was no longer available – it couldn’t be found in the market anymore due to overfishing. Many years have since passed…. But then, two summers ago while filming at Selonda Bay for my show, THE LIFE OF LOI (PBS), Kranios/Greek Stone Bass and I were reunited! The Turtle and the… Greek Stone Bass? While on a break during filming, I took a stroll down to the sea, and hap-

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, debuted on PBS in 2021, which aims to build an inspirational and 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 and olive oil sold on QVC, at Whole Foods Markets and in other stores. The namesake of Loi Estiatorio in the heart of Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel (open through January 2023) Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/ chef-loi/.

pened upon a baby turtle struggling on the shore. I felt badly, as I wanted to help it, but was unsure how, so I turned to call for someone…Much to my surprise, two workers from Avramar were headed in my direction with a large bucket in hand. I was unclear on why they were coming towards me, and planned to point out the poor, helpless turtle to them, only to learn that the bucket was actually for the little turtle. They filled it up with seawater, gently placed the turtle in the bucket, and returned from whence they came. The next morning, before filming started, I was enjoying my coffee and saw these same two men with the same bucket returning to the shore. I followed them down the path, and watched them carefully return an energized baby turtle to the sea. I asked them about the turtle, how they knew what to do, and why they helped this little creature – if it was a policy of Avramar’s. They both re-

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MARIA LOI

from page 60

plied that though it is not an official policy of Avramar, it is the mentality of the company – to care about all creatures of the sea, wild or farmed – and moreover, it’s their joy and pleasure to do so. They said this is how we live, this is Avramar. This was a meaningful and striking conversation for me, and so I asked what Avramar has been doing and what’s new in the aquaculture world. They said they have successfully been cultivating an ancient species that became severely overfished, so I asked if I could see it….and lo and behold, there it was, my special fish, Kranios/Greek Stone Bass! The King Reigns Supreme My love for Kranios/Greek Stone Bass has lived on for many years, not only because it’s absolutely delicious, but because when it comes to culinary versatility, few – if any – fish can compete! From a nutritional perspective, the lean, white meat fish is full of Omega-3 fatty acids and high quality, essential proteins – just as many as the same portion of salmon will provide – but with very low mercury levels, because it is responsibly and sustainably farmed. From a culinary perspective, Kranios/Greek Stone Bass is unbelievably flexible: it’s fantastic for raw preparations like ceviche and tartare, hearty enough to be grilled or roasted, and delicate enough to be poached, seared, or steamed. The thick-yet-light flake structure, and mildly sweet, lightly briny flavor reminiscent of an ocean breeze pair perfectly with any and every ingredient you can imagine. This fish can stand up to a bold, spicy sauce or a piquant red wine, enhance the subtle notes of an herbaceous infusion or elegantly layered white wine, or shine on its own when lightly seasoned and dressed with lemon and olive oil. No matter how you choose to use it, this fish is sure to be a star in any dish, on any menu. And They Lived Happily Ever

Greek stone bass is a great centerpiece of Mediterranean cooking, in cuisine such as (clockwise from top L) Kranios Me Ntomata - Greek Stone Bass with Cherry Tomatoes; Greek Stone Bass Ceviche with Green Bell Pepper, Red Onion, Dill, and Capers (Photos courtesy of Chef Loi); and Kranios-Greek Stone Bass and Asparagus (Photo courtesy of Avramar)

After… Thanks to Sustainable Aquaculture With the growing issues in global food supply, it’s more important than ever to look to alternative, healthy, sustainable food sources. We must look to the sea for the future of the food chain, and through aquaculture, we can feed millions of people sustainably.

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We need companies whose ethos is to work in harmony with nature, to consistently deliver responsibly and sustainably produced fresh farmed fish, like Avramar, the leader in Mediterranean aquaculture. They are committed to their customers, the community, and the planet. Now it’s time for us, the chefs, to take on that same responsibility, and

source these sustainable fish for our menus. We need to let our customers know that not only are these proteins delicious and nutritious, but by consuming them, they are ensuring that these food sources will be available for future generations for many years to come.

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MARIA LOI

from page 62 Kranios Me Domatakia – Greek Stone Bass with Cherry Tomatoes Ingredients: • 4 x 5 oz skin-on filets of Greek Stone Bass (or other white flakey fish like branzino or cod) • Salt and Pepper to taste • ½ teaspoon Kyknos tomato paste • ½ cup extra virgin olive oil • 2 pints cherry tomatoes • 1 tablespoon dry Greek oregano • 1 bunch parsley, chopped • ½ bunch dill, chopped

combine; reserve. Add the cherry tomatoes to the sheet pan so that they are evenly spread out around the fish filets; pour the olive oil/ tomato paste mixture over the tomatoes and fish filets, and season with the dry Greek oregano. Bake for approximately 12-14 minutes, until fish is cooked through, and tomatoes are tender; remove from oven. Garnish liberally with chopped parsley and dill; serve and enjoy.

Kalí órexi! Enjoy your meal! Method: 1. Preheat the oven to 350ºF. 2. Season the fish filets with salt and pepper to taste, and place on a parchment lined rimmed sheet pan. 3. Add the tomato paste to the olive oil, and stir to dilute and

Greek Stone Bass is the most popular Mediterranean fish in the UK and USA. With an elongated, hydrodynamic body, silvery color, and moist and tender white flesh, Stone Bass is considered to be one of the most delicious of all Mediterranean fish. (Photo courtesy of Avramar)

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EYE

FOODSERVICE EVENT COVERAGE

SHFM EVENT CELEBRATES 20TH ANNIVERSARY EDITION OF CRITICAL ISSUES CONFERENCE

ate last month, The Society for Hospitality & Foodservice Management (SHFM) hosted the 20th Anniversary Critical Issues Conference at Credit Suisse in New York City. As the industry seeks to find its new normal, there was no shortage of topics. With a theme of ‘Creating Opportunity in an Uncertain World’, an all star cast of industry panelists tackled the challenges. “With so much uncertainty in foodservice and workplace hospitality today, industry professionals must capitalize on its inherent opportunities to ensure success,” noted SHFM President Rob Gebhardt, who also serves as Vice President Integrated Workplace Experience JLL Work Dynamics. The opening session: Industry Uncertainties & Their Challenges focused on changes in workplace dynamics and their impact on employee services. It also dealt with the actualities and perceptions of supply chain issues on renovation, equipment, and technology projects. Marc Fuchs of Singer M Tucker, Rob Gebhardt of JLL, and Diane Pancoski of Aramark anchored the panel. The second session focused on: Understanding Opportunities That Have Emerged. The fast-paced session dealt with taking advantage of technology solutions to manage labor shortages and service changes while improving the guest experience. It also analyzed with the workforce still in flux, how should the industry transform real estate footprints. The panel was moderated by Sharon Ellatamby of World Bank, JLL’s Joanna Dissin, Tim Lepore of CBRE and E15’s Aaron Salisbury. The final panel dealt with Becoming Resilient for the Future. Shannon

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(L to R) Singer/M. Tucker’s Eric Santagato and Marc Fuchs

(L to R) Saleen Freine of Volante Systems and Ecolab’s Shelly Garner

(L to R) Marc Opper of Compass, Eurest’s James Columbara, CBRE’s Dan Creamer and Eurest’s Bill Daley

(L to R) Tony Butler of SHFM and Aramark’s Kent Bain

CBRE’s Tim Lepoire (c) and Joanne Dissin of JLL (R) unveiled creative strategies during the Understanding Opportunities That Have Emerged panel

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(L to R) Follett’s Mike Raycher and Michael Tagliaferri

(L to R) Emily Kaszuba of Compass, Canteen’s Michael Marino, Carolyn Wilks of NYU and Compass’ Tony Kaszuba

(L to R) Hobart’s Shayne Varnum and Larry Cantamessa of PBAC

Emerald’s Joseph Pugliese

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SHFM EVENT

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Carroll Washington from ISS Guckenheimer and Sodexo’s Selena Cuffe spoke about how the industry continues to evolve. The duo made several suggestions for innovation for the short and long term, doing more with fewer resources, strategies and partnerships, Ever-shifting client expectations and the fast-moving targets of employee needs & behaviors. The annual get together which returned in person for the first time since 2019 also featured the presentation of several annual awards. The

Community Service Award was presented to Marti Gorum. It is given to the SHFM Member that has gone above and beyond to help support the corporate foodservice and workplace hospitality industry, as well as their local community. Jenna Calhoun was the recipient of SHFM’ Spirit Award. It is presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusiasm for the Society. The Leadership Award was presented to Sharon Eliatamby. The award rec-

ognizes an individual whose work on behalf of SHFM and the corporate foodservice and workplace hospitality industry has resulted in the demonstration of outstanding leadership qualities. The evening concluded with a spectacular culinary reception hosted by Aramark and Credit Suisse. The “meet and greet” was a great opportunity to toast 20 years of CIC conference. Kudos to SHFM for the vision of including the next generation of industry professionals with a Young Profes-

sionals education track as part of the event. The Society for Hospitality and Foodservice Management is the preeminent national association serving the needs and interests of executives in the corporate foodservice and workplace hospitality industries. SHFM’s principal role is to enhance the ability of our members to achieve career and business objectives in an ethical, responsible and professional climate.

(L to R) Pepsi’s Luke Schafer and Brittany Brennan with Eurest’s Lisa Lahji

(L to R) RoboBurger’s Audley Wilson and Andy Siegel

(L to R) Dawn Fallon of David’s Cookies and The Bread Gal Bakery’s Jessica Silliano

(L to R) Curbside Kitchen’s Amy Katz and Jeff Vigliante

Qwick’s Thomas Moore brought the firm’s staffing solution to CIC ‘22

(L to R) JP Morgan Chase’s Brittany Tacopino, and Mary O’Brien of Segafredi Zanetti

(L to R) Stephanie Gilbert of Foodservice Holdings and Marra Forni’s Michael Kelly

(L to R) Valeri Ferris of Experanza Inc, Eco-Pliant’s Andrew Hargest and Ricky Postigloine Jr of Compass

(L to R) SHFM president Rob Gebhardt and Bart Napoli of RC Fine Foods

(L to R) Maria Cleveland of Urnex and UBS’s Sherri Silverstein

(L to R) Natura Water’s Jodi Weiss CBRE’s Daniel Creamer

(L to R) elite studio e’s Ivan Weiss with Sodexo’s David Gaughan and Joe Esteves

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PLANT BASED NEWS + TRENDS

WITH CHERRY DUMAUAL

TREND FORECAST FOR 2022: WHAT’S AHEAD FOR PLANT-BASED

n 1980, Dr. Thomas Colin Campbell claimed responsibility for coining the term plant-based, creating the phrase to help present his research on diet to skeptical colleagues at the National Institutes of Health that year. The term reached new levels of popularity after the release of the 2016 edition of “The China Study,” Dr. Campbell’s book detailing the link between plant-based eating and the reduction of certain cancers and chronic diseases. Fast forward to present day and you’ll get about 2.8 billion results in 51 seconds when you type the search term: “what is plant-based?” into Google. And according to projections by Bloomberg Intelligence, the plantbased foods market could hit $162 billion in the next decade. Clearly, the plant-based lifestyle has caught on – BIG time! For this column, I reached out to three individuals who are deeply entrenched in the current plant-based food industry to better understand the current trends and the key factors driving them. Chef Ivan Castro, a Meatless Monday culinary ambassador, owns the popular La Bartola, a Toronto-based restaurant, rooted in authentic Mexican flavors and traditions. Chef Ivan shared his observation about the trend in surprising flavors and textures, “Most of our guests are non-plantbased; they are excited and open to trying new things. For instance, we use hibiscus flowers to make one of our taco fillings and for other savoury dishes. We offer and deliver unexpected flavors and textures that cause excitement and curiosity.” Chef Castro credits storytelling and experience for this trend, “I’ve seen that new things get our guests excited

Chef Ivan Castro, a Meatless Monday culinary ambassador, owns the popular La Bartola, a Toronto-based plant-based restaurant, rooted in authentic Mexican flavors and traditions.

and happy to try. Storytelling is essential. When we share how we source our ingredients, people give more value to the food on their plates. We are not selling food; we are selling a whole experience.” For the second trend forecaster, I turned to Ben Davis, VP of Plant Based World Expo North America. He sees three primary trends: nutrition, customizability, creativity. “Why nutrition? Because diners in 2022 want to understand what they are putting in their bodies and to truly feel good after eating a meal. This means leaning towards cleaner-label ingredients and locally grown whole

Ben Davis developed the original concept of Plant Based World Conference and Expo for trade show management company JD Events, inspired by his own personal plantbased journey.

foods whenever possible and advertising it to your clientele. Customizability is another trend, thanks to advances in technology allowing nearly anyone to visualize and understand their unique biological makeup. This level of detail means individuals can identify the specific dietary and lifestyle guidelines their body needs to function and thrive. Restaurants that can comfortably and patiently work with their customers to create dishes that meet their needs will have a great chance of finding loyal, returning customers.” Creativity is also trending when it comes to plant-based cooking. “A lot

According to recent projections by Bloomberg Intelligence, the plant-based foods market could hit $162 billion in the next decade. Clearly, the plant-based lifestyle has caught on – BIG time!

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Cherry Dumaual is the Partnerships Director, The Monday Campaigns / Meatless Monday. She oversees PR and partnership development for the initiatives of The Monday Campaigns (TMC), including Meatless Monday. She has forged partnerships with leading 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 served as svp for leading PR agencies and worked with major food and healthcare clients. Passionate about learning and cooking international cuisines, Cherry has traveled to more than 50 countries where she and her husband explored local food markets and restaurants. She earned her communications degree cum laude at Hunter College, CUNY.

of what we are discussing has never been done before from a culinary perspective and requires out-of-the-box thinking and a willingness to experiment. I believe restaurants that can invent new, plant-powered culinary masterpieces will lead the foodservice industry of the future.” Asked how restaurants and foodservice can leverage these trends to appeal to their client, Davis said, “I believe the lines between vegan/non vegan/etc. are becoming more and more blurred. These trends affect everyone, whether it’s I as a ‘vegan’ looking for more nutrient dense, customizable and creative plant-based dishes when I go out to eat, or someone who eats meat on occasion. We are all looking for something that suits our unique needs, excites our eyes, nose and taste buds, and in the end makes us feel better than we felt when we walked through the door hungry in the first place. Perhaps the real question for restaurants then is less about how do we leverage trends to appeal

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

ARE YOUR RESTAURANT EMPLOYEES DOING MORE HARM THAN GOOD?

ave you ever had that feeling in the pit of your stomach that something is absolutely wrong with one of your employees? Like they’re doing more harm than good to your business even when, and especially when, you think they’re one of your best. If you can relate, then your gut is trying to tell you something and it’s usually right. Unfortunately, most of us don’t trust our inner voice enough to listen. What are some of the key indicators you should be looking for to tell you you’re keeping a team member on longer than you should? Here are the key indicators that you have a bad team member or manager.

2. They have unlimited excuses. I teach my members you might as well have your managers or your employees tell you it was locusts. “I was late to work because a swarm of locusts choked up my car and it died.” “Oh, I would have gotten those recipe costing cards but locusts grabbed my computer and flew away with it, so I couldn’t do my work.” “It was locusts’ fault that I didn’t do my side work. They were swarming and all I could do was fall behind. I had to leave.” It doesn’t matter the excuse; it matters that they’re offering up excuses at all.

1. They’re difficult to manage. If that employee or that manager is difficult to manage on any level and it feels like they’re chewing up 80 percent of your mental power on running your business, that’s a sure sign of trouble. If it’s endlessly challenging to manage them or to get them to do the work you’ve asked them to do, you probably need to help them move on from your restaurant.

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3. They don’t think the rules apply to them. These people often think the rules apply to everybody else and not them. These special team members and special managers get away with murder, creating a negative work environment. 4. They tend to cause drama. If you’re constantly searching for solutions to complaints about an employee and nobody wants to work with them because all they do is bitch and moan, you’ve got a drama problem.

David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to take control of their businesses and finally realize their full potential. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits to 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 https://dsp.coach/ three-key-principles.

5. If you wouldn’t hire them again if you knew what you know now. Ask yourself if you would hire this employee again knowing what you now know, not what you thought you saw in them, but what they’ve shown you. If the answer is no, it is clear they’re doing more harm than good. This is a big challenge in times of a labor shortage. Restaurants are always struggling to fill the kitchen and letting someone go means someone must step in and fill those hours and it will probably be you. But I’m going to tell you right now I would rather run short-staffed than have the wrong people on my team. As the leader of your business, you have to move the business forward, not stay stagnant or stand still. Keeping restaurant employees who do more harm than good prevents you from doing that job.

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NEWS

RESTAURANT OPERATIONS

REINTRODUCING THE EATERTAINMENT!

o say the last few years have been burdensome for just about every industry would be a massive understatement. Not only has it been incredibly tricky to navigate the fast changes, shortages, and regulations, but foodservice specifically has had to evolve faster than any other industry. Yet slowly and surely, we are seeing businesses determined to regain their strength, and comeback more profitable than ever. We have found this to be especially true for establishments with a focus on eatertainment. What is eatertainment? Simply put, it is the combined experience of both dining and entertainment. Some examples of eatertainment can be found in places like bowling allies, arcades, indoor sport simulations, and of course, family entertainment centers. At these locations

it does not matter if your guests eat first and play later, or eat later and play first. All that matters is they are choosing your business to spend their time and money over anywhere else. With the worst of the pandemic seemingly in the rearview, people are looking to get out of the house and back to the places that brought them joy previously. This means getting the most out of a day or night out, and being a bit more selective about where they choose to spend their valuable time. Owners and operators both new and old will want to take advantage of this new wave of excitement and make sure their businesses are ready for the crowds to come. After everything they’ve been through since the pandemic started, it would be unwise to let any growth opportunity slip through their fingers.

When it comes to designing menu options, it is vital to have reliable kitchen equipment that can really perform. Ventless, high-speed ovens like the MultiChef Oven from MTI Products are ideal for serving up tasty food in nearly no time at all. Create a wide range of offerings like nachos, paninis, roasted salmon, quesadillas and so much more! MTI’s MultiChef ovens are easy to operate and consistently efficient, using a combination of controlled pressurized air, high temperatures, and microwaves to deliver on quality, each and every time. Let’s not forget about safety, despite reaching an internal temperature of 500

degrees, MultiChef’s exterior stays cool to the touch at all times. With hiring issues plaguing industries left and right, keeping employees happy and out of harm’s way should be a top priority. The right food menu can make a big difference in foot traffic and customer satisfaction, and with the right equipment that goal is completely attainable. To learn more about which type of equipment is best for your business, head to www. mtiproducts.com today! Learn more about AutoFry and their full line of safe, ventless kitchen solutions at AutoFry.com

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EYE

FOODSERVICE EVENT COVERAGE

PIZZA PROS GATHER AT PECINKA FERRI ASSOCIATES FOR 2ND ANNUAL PIZZA FORUM

rom how to prep the very latest trends in pizza (“Detroit” and “Roman” styles) to fresh ingredients that make pies pop, the 2nd Annual Pecinka Ferri Pizza Forum touched all the bases. On the heels of the success of the recent national Pizza Show, Joe Ferri was convinced that the agenda is changing for Metro New York’s pizza makers. With that focus, Ferri and his Pecinka Ferri rep team once again hosted the Tri-State foodservice community last month in their Fairfield, NJ test kitchen. “Our goal was for anyone in our industry that loves pizza and wants to learn,” Ferri said. Tri-State chefs, decision makers, restaurateurs, general managers, F&B managers, and pizza aficionados enjoyed a full day of pizza baking, classroom opportunities, innovative pizza making strategies with leading vendors. Among the highlights was celebrity chef John Arena’s live Dough Clinics. Arena is a pizza chef with over 48 years of experience. He is the co-founder and owner of Metro Pizza in Las Vegas, a team member of the World Pizza Champions, and a frequent contributor for Pizza Today. Break-out sessions throughout the day covered “Sauce, Tomatoes & Olive Oil” from noted California producer Stanislaus. There were ongoing Neapolitanstyle dough demonstrations by Chef Jeanette Cantena, owner of Eursource food importer and founder of Luna Pizza in Three Bridges, NJ. The Pizza Forum will featured food demos, from Tory Profaci of Grande Cheese based in Fond du Lac, WI. He discussed Ital-

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Joseph Watson of Rosenfeld & Gigante and Hormel/Fontanini’s Louis Crisci

elite|studio e sent a team to the pizza forum

Turbo Chef’s corporate chef Justin Miklos

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(L to R) Mr. and Mrs. Bob Doland of Jacobs Doland Beer were welcomed by host Joe Ferri of Pecinka Ferri

(L to R) Eursource’s Jeanette Catena, Jerry Gutilla of E&S Foods and Pecinka Ferri’s Joe Louis Ferri

Among the contingent of noted pizza makers was Chef Angelo Competiello

(L to R) Pecinka Ferri’s Ed Pecinka welcomed Christine Gurtler of Jacobs Doland Beer

(L to R) Malachy Mechanical’s Rich Farrell and Jenny Mañé

One of the industry’s truly bright young toques, Nick Mercogliano of Pecinka Ferri coordinated an all-star cast of pizza professionals

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NEWS

By Brian O’Regan

PACKAGING SOLUTIONS

MERCHANTS SALES COMPANY CELEBRATES 50TH WITH EYE TOWARDS FUTURE

usinesses that were able to survive the pandemic did so by adapting and presenting their value to customers in new ways. That has been something Merchants Sales Company has been able to do not just through the course of the pandemic but through their fifty years of serving the restaurant and foodservice industry. “Through the pandemic we have not had a lot to celebrate. We’ve been trying to find things to celebrate, and we believe that this is certainly worthy” said Merchants Sales President, Frank Roughgarden. “Sometimes people celebrate accomplishments that are only important to people within their company. We have two manufacturer partners, Anchor Packaging and Rofson, that we have represented since day one. That’s 50 years of marching shoulder to shoulder into the market. Together we’ve been through a lot of great times; we’ve been through a lot of lean times, but the overall success is something we are very proud of and want to celebrate.” As for how Merchants Sales Company has succeeded and grown during its fifty years of existence, Roughgarden attributes it to the company’s ability to grow their brand and uphold their high standards. “I was fortunate to come on board with the company in 1979, when the company was eight years old,” said Roughgarden. “My brother was involved with the company three years prior to that and is responsible for me joining. Merchants Sales then began to grow with the next generation of ownership and expanded into Georgia, Alabama, Florida, and Tennessee. That geographic area was where we really focused for

15 to 20 years, until one of our manufacturers came to us and told us that our methods would translate well in the New York Metro market. We then took three years to build an entrance plan into that market, because this is our brand and something that we are very careful with. We had to do it right.” As to how Merchants Sales has stayed successful in their field for fifty years, it is due to the connections they have made and the advice they give to their customers. “We work with operators to help build their off-premise business,” said Roughgarden. “This can be done utilizing high quality packaging, and putting effort into developing a strong packaging platform that conveys to the customer that you care about them and appreciate their business. It’s all about reinforcing that value, which in the end, is the essence of a positive guest experience. Before the pandemic, takeout and delivery was maybe five percent of an operator’s profits, at times throughout the past two years it may have shifted to being as high as one hundred per-

“If everything isn’t ready to go in the bag, if the bag is not set up correctly or the packaging is flawed, the customer may not return to the restaurant. So, packaging has to be absolutely right to ensure that a guest has a positive takeout experience.” — Frank Roughgarden cent. Even though dining rooms are open, operators should not want to give back those hard earned to go revenue streams. They need to continue to focus on takeout and delivery, because people who two years ago did not order takeout or use third party delivery systems now include these in their weekly dining rotation. Roughgarden continued, “operators can affect the experience of anyone in the dining room. If a customer has a bad experience, a manager can address it, and work to fix the situation and satisfy the customer. When the carry out bag crosses the threshold of the restaurant door, the operator has lost their ability to affect the guest experi-

ence. If everything isn’t ready to go in the bag, if the bag is not set up correctly or the packaging is flawed, the customer may not return to the restaurant. So, packaging has to be absolutely right to ensure that a guest has a positive takeout experience.” As for how Merchants Sales looks to succeed in the future, Roughgarden says it’s about continuing to help their clients be successful. “I continually stress to our new reps that one thing is not going to change, if a picture is worth a thousand words, a sample is worth a million,” said Roughgarden. “Getting a sample into someone’s hands is a physical act. Somebody has to be present to do it. Operators need to plate their food in the container to see how it presents to their guest. That is something you cannot do online. There is a pent-up desire from operators to see vendors and reps in person. As long as we can keep getting in front of our end users and operators, showing them value and innovation, we will be well positioned for continued success.” More information on Merchants Distributing’s 50th Anniversary as well as their services can be found online at https://www.merchantssales.com/

The Merchants Sales team

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RESTAURANT STRATEGIES

WITH RYAN GROMFIN

TOP 5 BOOKS EVERY RESTAURANT OWNER SHOULD READ

usiness books have changed my life and they have the power to do the same for you. I read at least one new book a month and there have been times when I have read one new book a week. I wanted to suggest five of my favorite business books that cover a variety of topics related to operating your restaurant. Most of these books are easy reads or listens if you prefer audio books like I do. Some of these books, you might not have considered reading as a restaurant owner but definitely should read if your serious about the growth of your business. Happy reading (or listening)! The E-Myth by Michael E. Gerber I’ll never forget sitting on the couch at my in-law’s house one day, admittedly a little bored, and there was a book on the end table that caught my eye. I started flipping through The E-Myth and was blown away by what I was reading. I immediately found the book on Audible and binge-listened. I’m not exaggerating when I tell you that it

It might seem impossible to find the time to read a business book but please consider this time an investment in both you and your business. The next time you’re browsing Amazon or Audible, consider adding one of these 5 books to your library. totally changed my life! The basic idea behind the book that every business has a technician, an entrepreneur, and a manager. The reason why most small businesses fail (or struggle) is because they are run by a technician – the person who knows the technical work involved in the job. However, technicians are usually not well trained at “running the business”. While the technical work (cooking, serving, bar-tending) may be done well, if the HR, payroll, insurance, marketing, accounting and taxes are not addressed, the business will struggle. The E-Myth introduces most owners to building systems and removing yourself from the role of the technician, stepping into the

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role of manager, and then eventually entrepreneur. The E-Myth is an easy read that clearly outlines the systems to put in place in your business and how to move from technician to business owner. What Got You Here Won’t Get You There by Marshall Goldsmith Are you feeling stuck? Ready to up your game? Your hard work is starting to pay off, but there is something standing between you and the next level of achievement. Perhaps one small flaw–a behavior you barely even recognize–is the only thing that’s keeping you from where you want to be. This is the premise behind Mar-

Ryan Gromfin is an author, speaker, chef, restaurateur, and founder of therestaurantboss.com, clickbacon. com, and scalemyrestaurant. com. He is the most followed restaurant coach in the world helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

shall Goldsmith’s book What Got You Here Won’t Get You There. This is another easy read about the management and leadership behaviors that hold us back. Marshall shares some great stories, examples, and scenarios that allow you to really dig inside of yourself and be honest. He talks about correcting behaviors that are holding you back, but you have to be ready to be honest with yourself. Setting the Table by Danny Meyer Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire that includes Shake Shack. How did he do it? How has he con-

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NEWS

By Zac Kitay

E&S MILESTONES

THEISEN LED T&S BRASS CELEBRATES 75TH ANNIVERSARY WITH COMMITMENT TO INNOVATIVE SOLUTIONS

or a company to celebrate seven plus decades of quality manufacturing, there simply must be a secret. For T&S Brass and Bronze Works, Inc., there is simply just a “Made for Hollywood” back story. T&S originated in Queens, New York, when current president Claude Theisen’s father George Theisen —along with his uncle and grandfather— banded together to create a beauty parlor spray for women’s hair after World War II. “It turns out that the beauty parlor spray didn’t go anywhere, but somebody passed a law in New Jersey that they had to wash off dishes before they went into to a dishwasher. So, they modified the beauty parlor spray, and it became a pre-rinse unit, and that product sold,” Theisen said. The rest as they say is history. The pre-rinse unit was the first of many innovations that would allow T&S to quickly rise within manufacturing and selling in the food service and plumbing occupations. About a year after the initial release of the product, demand for the pre-rinse took off. T&S found a high demand for the item following the war-time era, and the blossoming of restaurants and other commercial kitchen

Under Theisen’s guidance, the company has created a culture that fosters innovative thinking internally. “You’re always looking for new ideas, new products. Somebody comes up with an idea, somebody sees something, tries something. Sometimes it succeeds, sometimes it doesn’t,” Theisen said. The successes for T&S have kept the company running strong for 75 years and continues to propel it forward. The Covid-19 era has been no exception for the company, as a time when creative innovation was a necessity for T&S. While supply chain challenges impacted the speediness of its reputation, T&S persisted and the demand for their products continued to be strong. “As long as there’s a need for dishwashing equipment, there will be a need for our product,” Theisen said. That demand is something Theisen expects to launch T&S into the future. Knowing that they sell quality equipment is a point of pride and certainty that the company will continue to thrive. Although how and where people will continue to evolve, Theisen believes that a constant factor will

“You’re always looking for new ideas, new products. Somebody comes up with an idea, somebody sees something, tries something.” — Claude Theisen dishwashing environments. In the following 20 years, T&S started adding items to their production line that were needed in commercial kitchens, including faucets and alternate pre-rinse units. As the company’s foodservice business grew, it would find success in the medical laboratory industry. When Claude Theisen joined the company in the early ‘70’s, he was entrusted with building manufacturers’ rep networks to serve the plumbing, food service and laboratory industries. With that growth, the company had to find a larger facility and thus T&S moved south. In the early 70s, the company developed its headquarters in Asheville, North Carolina, which later shifted to Travelers Rest, South Carolina towards the end of the decade. Upon moving and merging the two industries, T&S began catering to a wider range of audiences. “Our

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products are for all kinds of restaurants, anywhere from McDonald’s to a high-end five-star restaurant. Universities, cafeterias, hospitals, patient rooms, lab lines, any nonresidential commercial plumbing product, we work for,” Theisen said. That shift in consumer base from strictly restaurants came with the demand for more products and innovations from T&S. Along with the changes in audiences, the world outside was changing too. Legislation created new opportunity for T&S. The amendments to the Safe Water Drinking Act (SWDA) in the mid 90s made it so that products in the industry had to pass certain standards and certifications before they were qualified to be sold commercially. As legislation and expectations shifted, T&S did as well. One of the keys to T&S longevity has been its continual ability to listen and respond to customer needs.

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June 2022 • Total Food Service • www.totalfood.com • 83

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY:

NYC MAYOR ADAMS LISTENS TO INDUSTRY PLEAD TO LIGHTEN LOAD

e are thrilled to see that New York City Mayor Eric Adams took major steps late last month to reduce burdens on and cut red tape for the city’s small businesses by announcing reforms to 118 city regulations. The 118 reforms stem from his Executive Order 2(EO2) “Small Business Forward signed in January 2022 that requires city agencies to review existing business regulations and ensure local businesses face fewer needless fines and penalties without jeopardizing public health or

NYC Mayor Eric Adams

The regulatory changes make good on Adams’ campaign promise to lighten burdens that seemed particularly onerous as small businesses struggled to survive the pandemic. safety. The reforms include the repeal of 30 provisions, the reduction of civil penalties associated with 49 provisions, and amendments to 39 provisions to include a first-time warning or cure period or to extend an existing cure period. Executing on Small Business Forward was a critical first step to fundamentally overhauling how the city engages with small business, ensuring a more seamless and supportive interaction on every front. The Small Business Advisory Commission — which was established by Executive Order 15 signed last month to partner with the city to continue this crucial work of cutting red tape, reducing fines, and introducing more cure periods and first-time warnings. The interagency working group that carried out EO2, meanwhile, will begin its work of streamlining and accelerating business processes and openings in order to launch the city’s one-stop-shop online business portal. “From the earliest days of my administration, I made clear that the city would be a partner to the small business community, which is the backbone of our economy,” said Mayor Adams. “The reforms we are outlining are a direct result of us listening to nearly 1,000 small business owners and putting in place a plan of action to

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help fill their needs. We are cutting red tape, reducing burdensome regulations, and saving our small businesses approximately $8.9 million — supercharging our recovery and paving the way for an equitable, five-borough economy.” “We are following through on our promise that New York City means business. We are making it clear that small businesses will be prioritized and supported because they create jobs and keep our neighborhoods and commercial corridors dynamic and vibrant,” said Deputy Mayor for Economic and Workforce Development Maria Torres-Springer. “I am proud of the work our city agencies have done to advance these reforms and confident they will manifest into more jobs, more tax revenue, and more economic activity to spur our economic recovery.” The reforms are expected to be implemented by December 31, 2022, and they are projected to save New York City small businesses approximately $8.9 million annually. Once implemented, these efforts will represent the most successful, comprehensive citywide overhaul of small business regulations in New York City’s history. We were honored to join the Mayor at his press conference to announced the rollbacks and deletions. The regulatory changes make good on Adams’ campaign prom-

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.

ise to lighten burdens that seemed particularly onerous as small businesses struggled to survive the pandemic. Six months into his administration, he’s getting stuff done. The announcement to reduce fines and allow for cure periods is a welcomed first step from the administration, and we look forward to continuing to work with Mayor Adams to find ways to reduce fines, streamline the permitting and licensing process, cut red tape, and champion our city to ensure New York is a place where all our small businesses thrive. For our Alliance members and the restaurant community, here are some of the key pieces of the Mayor’s plan: • The Introduction of a cure period when a business fails to prominently and conspicuously display its price list – New York City Department of Consumer and Worker Protection (DCWP); • The Introduction a universal 60-day cure period across all Class 2 “Major Violations” and Class 3 “Lesser Violations” related to small businesses – New York City Department of Buildings (DOB); • The removal of the penalty for

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NEWS

NEW OPENINGS

DC’S UNION MARKET DISTRICT SET TO WELCOME ICONIC EATERIES

DENS announced late last month, a slate of 10 new partners arriving in Union Market’s burgeoning retail district. The rapidly expanding merchant roster represents a curated mix of homegrown businesses, global brands and culinary stars that will occupy more than 34,000 square feet of storefront in this historic northeast D.C. neighborhood. Iconic New York restaurants Minetta Tavern and Pastis are among EDENS’ newly inked deals: a first in D.C., Keith McNally (Balthazar, Café Luxembourg, Odeon) will bring Minetta Tavern to 1287 4th Street NE; STARR Restaurant Group (St. Anselm, Bread Alley) is expanding its partnership with EDENS to include the first location in D.C. for Pastis at 1323 4th Street NE. Locally grown District Tattoo and SOMEWHERE® have arrived, along with luxury wedding dress brand Grace Loves Lace and international clothing brand Scotch & Soda in

their D.C. debuts. Herman Miller, Warby Parker, Glosslab and Maman have also joined EDENS’ Union Market District (UMD) portfolio. The breadth of these new partnerships represents EDENS’ long-held vision for this vital hub of the city, as it continues to evolve into a wellbalanced ecosystem of dynamic enterprise, creative expression and authentic community engagement. “More than ever, people want to gather in person and share experiences and this sentiment is translating into strong momentum for Union Market District as a vital economic platform,” said Jess Bruner, Managing Director, EDENS. “Our partners see a unique opportunity to tap into the energy of this community and bolster its growing reputation as a world-class destination.” This year also marks the 10th anniversary of the re-opening of the D.C. Farmers Market, now known as “the Market.” The 14,500 square-

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“Our partners see a unique opportunity to tap into the energy of this community and bolster its growing reputation as a world-class destination.” — Jess Bruner, Managing Director, EDENS. foot facility is widely recognized as the culinary epicenter of D.C. and has inspired chefs and restaurateurs to call the broader Union Market District home. In the past decade, the 45 acres surrounding this historic landmark have transformed into a thriving retail, residential and commercial district. UMD’s retail curation also reflects the evolving needs and expectations of the neighborhood’s growing residential and office population. Since EDENS opened the Market in 2012, nearly 6,000 residential units and 300,00 square feet of office space have been built or are under construction, with an additional 4,000 residential units and 600,000 square feet of office space in the pipeline. At full build out (est. 2028), an additional 700,000 square feet of retail space is anticipated, 400,000 square feet of which will be owned and operated by EDENS. Pioneering vision is the driving force behind Union Market District, an historically relevant neighborhood of sights, sounds and tastes that continues to thrive today. Expanding beyond its origins as a food

market to include shopping, dining, arts, entertainment and community events year-round, Union Market District is a discovery destination— a place for creative enterprise and authentic experiences. More than 35 independent merchants and purveyors of food and drink operate within the Market, alongside a unique mix of small businesses, nationally recognized retail brands and highly rated restaurants located throughout the broader Union Market District. La Cosecha, a contemporary Latin American marketplace and culinary embassy located in UMD, is designed for community and conversation—carried by a philanthropic mission to foster business education throughout Latin America. An open-air rooftop bar and green space with stunning 360-degree city views distinguishes Union Market District as a destination like no other. EDENS is a retail real estate owner, operator, and developer of a nationally leading portfolio of 110 places. Our purpose is to enrich community through human engagement. We know that when people come together, they feel a part of something bigger than themselves and prosperity follows—economically, socially, culturally, and soulfully.

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NEWS

PACKAGING SOLUTIONS

TAKEOUT & DELIVERY PACKAGING DEMAND DRIVES KARI-OUT TO $10MM PAPER INFUSION

ho would have thought that when a young Howard Epstein left his father’s tea bag manufacturing business that the world of takeout and delivery was ready to welcome what would blossom into a Hall of Fame career? In 1964, after discovering flavored ice pops, the Bronx, NY native left the family business to launch his own company. His first product would enable Metro New York’s movie theaters to provide their patrons with fresh popcorn. Epstein would then convert his experience calling on Chinese restaurants to create what has become a staple of takeout and delivery in the US: prepackaged soy sauce. Although the initial response from restaurants to the soy sauce packets proved to be a mixed bag, the business boomed in the 1970’s when airlines realized that Howard had created a simple solution

“Once we’ve answered the need of the enduser and operator, then it’s up to us to provide our distribution partners with products in the right shape, size and of course the correct price point.” — Kim Cassar for them to ensure flavorful meals for their passengers. “To this day, those packets are a staple of inflight dining across the globe,” explained Kimberly Cassar, Kari-Out’s Head of Marketing. Kari-Out’s Chinese restaurant clients began to ask for additional solutions. “It began with chopsticks and napkins and before too long it had grown into food pails that have become synonymous with Chinese food to go,” Cassar continued. “That really put us into the packaging business. With that in 2006, we bought a company called Specialty Quality Packag-

ing (SQP) to be able to keep up with the demand.” “Much of our success is due to the fact that we understand the needs of the consumer at home,” Cassar added. “We look at a soggy French fry from their perspective. What can we do to make sure that our restaurant customers are providing their dining consumer with the highest quality fare? We then look at it from the operator’s perspective. How are you preparing, storing and packaging the items on your menu? Once we’ve answered the need of the end-user and

operator, then it’s up to us provide our distribution partners with products in the right shape, size and of course the correct price point.” With the increased takeout and delivery demands of the pandemic, KariOut has expanded its’ sauce portfolio into items including mustard and duck sauce. “We now are responsible for manufacturing sauces for many of the nation’s leading restaurant chains.” A change in what became available on menus during the pandemic had a significant impact on Kari-Out. “Restaurants with high end steaks and lobsters including Ruth’s Chris that never did takeout and delivery decided they needed to be in it. With that we saw enormous growth in both plastic and aluminum packaging.” On the heels of that growth, the company is mak-

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Kari-Out extends Investments in Sustainable Paper Manufacturing to accommodate increased demand for its enclosed single-slice pizza boxes as well as portable containers for tacos, fried chicken and hamburger take-out.

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Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com June 2022 • Total Food Service • www.totalfood.com • 89

SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE

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

GLISSEN CHEMICAL PARTNERS WITH GABRIEL GROUP SCOOP heard that Glissen Chemical, manufactures of Nu-Foam and the Pizza Sud premium brand of cleaners, disinfectants and sanitizers, are now represented by the Gabriel Group in Michigan, Ohio, Kentucky, Indiana, and the Western Pennsylvania area. Glissen Chemical the 92-year-old company “decided to partner with the highly respected Gabriel Group to maintain our existing business as well as develop new distributors who understand only top-quality USA made products, said Tom Vajcovec, Executive Vice President of Sales, Glissen Chemical Company. “Glissen and the Gabriel group share in the belief that providing topquality cleaners, disinfectants, and sanitizers will ultimately save operators time and money. Tom Vajcovec says we look forward to a very long relationship with all the members of the Gabriel group.”

PECINKA FERRI ANNOUNCES NEW ACCOUNTING MANAGER, LORI TRACHTENBERG SCOOP heard that Pecinka Ferri welcomed New Jersey native and career foodservice professional, Lori Trachtenberg to their team. Trachtenberg has over 30 years of experience in restaurant supply operations. She began her career in 1987 at E & A Restaurant Supply, a full-service restaurant equipment supplier for the Tri-State area. Following Globe Equipment Company’s acquisition of E & A Restaurant Supply, Lori left her position in 2019 as the Operational Officer and Owner to join Alpine Refrigeration as the Office Administrator. “Lori has extensive Lori Trachtenberg experience in all fi90 • June 2022 • Total Food Service • www.totalfood.com

nancial areas of foodservice equipment and supplies distribution. She is well versed in customer care and her base of general business knowledge is unrivaled. She is a pleasure to deal with, and a great addition to our team,” said Joe Ferri.

CITY PRODUCE JOINS FRESHEDGE SCOOP learned that FreshEdge, a family of produce and specialty food companies backed by Rotunda Capital Partners, acquired City Produce, a fresh food distributor headquartered in Fort Walton Beach, FL. For many years, City Produce has been serving North Central Florida, the Florida Panhandle, and central to southern Alabama distributing fresh fruits and vegetables, including an array of fresh-cut offerings, dairy, meats, seafoods, specialty foods, and more. The addition expands FreshEdge’s footprint into the southern United States and provides space and logistical support to better serve its customer base as it spreads farther south. City Produce joins Piazza Produce & Specialty Foods, Indianapolis Fruit, Get Fresh Produce, McCartney Produce, Monteverde’s, Valley Produce, Vine Line, Garden Cut, CIBUS Fresh and Papania’s.

CULINARY DEPOT APPOINTS DOV SOIEFER AS TEAM SALES LEADER SCOOP congratulates Dov Soiefer, named by Culinary Depot as the Team Sales Leader with Abraham Karpen, Ahron Gamss, Nate Tyberg (Miami, FL) and Jonah Eckert (Las Vegas, NV ). As team lead,

Dov Soiefer

Soiefer will be coaching his team and assisting them with product knowledge and any questions that come up. He will also be building their success by strategizing on prospecting, customer retention, proper protocols and margins. Soiefer has been with Culinary Depot since 2007, having started off with retail sales back at their Midas location. “In 2019, he transitioned to street sales where he has immediately excelled. A foodservice equipment guru, and with his easyto-like nature, Soiefer is a natural with the customers,” said Michael Lichter, CEO of Culinary Depot.

BROOKFIELD PROPERTIES PARTNERS WITH RETHINK FOOD TO LAUNCH THE FIRSTEVER RETHINK CERTIFIED CAMPUS AT MANHATTAN WEST SCOOP learned that Brookfield Properties and Rethink Food have announced the creation of the first-ever Rethink Certified Campus at Manhattan West, a dynamic and notably food & beveragecentric development by Brookfield Properties. With the goal to create a more sustainable and equitable food system in New York City, the Manhattan West Rethink Certified Campus involves every single restaurant/food market/bar/coffee shop within Manhattan West – inclusive of Ci Siamo, Daily Provisions, Zou Zou’s, Casa Dani, Katsuya, S Bar, Citizens New York Culinary Market, Hidden Leaf at Midnight Theater, Bluestone Lane, Black Fox Coffee, and Whole Foods Market – committing to donating excess food waste and preparing free meals for food insecure families across the city. Building upon Brookfield and Rethink’s longstanding partnership, which started in 2020 with a $1M donation from Brookfield to Rethink, Brookfield is donating $250,000 in funding toward the campus-wide project. All participating businesses will contribute to the initiative through philanthropic activations including donating excess food to Rethink, utilizing excess ingredients

continued on page 92

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INSIDER NEWS, from page 90

bia. All have high organic food consumption and demographics to support the often-higher prices of organic flours compared with conventional flours, according to ITALMOPA. Events will include consumer and trade events with product demonstrations led by chefs featuring such well-loved Italian foods as pizza, pasta, pastries and breads. There will also be social media and advertising campaigns and participation in important trade shows targeting the grocery, foodservice and food manufacturing sectors. The initiative will include an educational tour of millers of organic flours and semolina in Italy.

BOUNTEOUS WINS ALONGSIDE SHAKE SHACK AT 2022 WEBBY AWARDS

From the Rethink Certified Campus (photo: Clay Williams)

for onsite meal preparation for distribution to communities facing food insecurity, and/or supporting local communities alongside the Rethink team with opportunities to raise funds and advocate for Rethink Food. In just one month, the impact has already included 6,000 pounds of excess food diverted into meals; 3,000 meals distributed to food-insecure families; 15,000 pounds of CO2 emissions diverted; and 142,000 gallons of fresh water diverted. The Manhattan West Rethink Certified Campus is expected to collect over 5 tons of excess food and provide 50,000 meals prepared by the Rethink Food commissary kitchen.

ITALIAN FLOUR COMPANIES LAUNCH THREE-YEAR CAMPAIGN TO PROMOTE PREMIUM ORGANIC FLOURS SCOOP learned that ITALMOPA, a consortium of more than 80 flour companies across Italy, has launched an ambitious three-year initiative to promote exports of organic flour to the U.S. and Canada. The effort, called “Pure Flour from Europe: Your Organic and Sustainable Choice!” is co-funded by the European Commission and is also aimed at educating consumers about the high quality of the products. The campaign will focus on five large urban markets: New York, Los Angeles, Seattle, Chicago and Dallas. In Canada, the target will be on the provinces Quebec, Ontario and British Colum92 • June 2022 • Total Food Service • www.totalfood.com

that is currently an overnight sensation is going well beyond the time-honored probiotic-rich staples of sauerkraut, kefir, pickles, miso, yogurt, and kombucha. The process of fermentation is being utilized in the creation of alternative, sustainable proteins to take the place of meat, eggs, seafood, and dairy. And it’s projected to get even more significant in its scope and revenue. Data in The Good Food Institute’s 2021 State of Fermentation Industry Report points to the growth of fermentation as a traditional means to create probiotic-rich foods and plant-based products. According to the report, a total of $1.69 billion was invested in 54 fermentation-based startups in 2021.

“We see great opportunity in North America to grow exports of organic soft wheat flour and durum semolina from Italy. More than ever before, home cooks and chefs are looking for premium ingredients that are healthy, nutritious and grown without synthetic fertilizers. They also want to respect the environment,” said ITALMOPA President Emilio Ferrari. “Organic flour from our member companies delivers on all these needs and elevates the quality of most any culinary creation.”

SCOOP heard that Bounteous, the digital innovation partner of the world’s most ambitious brands, alongside Shake Shack has been named the Best Food & Drink App in the 26th Annual Webby Awards Internet Celebration. Hailed as the “Internet’s highest honor” by The New York Times, The Webby Awards is the leading international awards organization honoring excellence on the Internet. Bounteous received multiple honors from the Webbies in 2022 and in previous years. In 2022, Bounteous was recognized with Shake Shack and several additional clients, including 60 percent of the Food & Drink category nominees. “Bounteous and Shake Shack have set the standard for innovation and creativity on the Internet,” said Claire Graves, Executive Director of The Webby Awards. “This award is a testament to the skill, ingenuity, and vision of its creators.”

FERMENTATION-BASED STARTUPS ATTRACT $1.69 BILLION SCOOP discovered that fermentation, that ancient food and beverage production process

continued on page 94

Your customers’ trust is in your hands So put your hands in Elara brand gloves Show guests you care about their health. Protection you can count on, from the brand you trust.

elarabrands.com Sold through authorized distributors

For each case purchased, Elara donates a meal for a person struggling with hunger in America

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INSIDER NEWS, from page 92

Webby winners are selected by a panel of jurors for recognition based on “overall experience,” as well as excellence in the following areas: including Websites, Video, Advertising, Media & PR, Apps, Mobile, and Voice, Social, Podcasts, Games, and Virtual & Remote. Overall, Bounteous was recognized in the 2022 Webbys with 4 Nominations (top 12% of over 14,000 entries) and 3 Honors (top 20% of over 14,000 entries) with the following clients and categories: • Shake Shack - Webby Winner, Nominee in Apps and Software - Food & Drink, and a Webby Nominee in Apps and Software - E-Commerce • Red Robin - Webby Nominee in Apps and Software - Food & Drink • Dutch Bros - Webby Nominee in Apps and Software - Food & Drink and a Webby Honoree in Apps and Software - Best User Experience • Wawa is a Webby Honoree in Social - Food & Drink • Panda Express is a Webby Honoree in Websites & Mobile Sites - Best User Experience

TOUCH OF GREEN: THE GRATEFUL DEAD IS GETTING THEIR OWN SALAD MIX SCOOP heard that The Grateful Dead are getting their own branded “Grateful Greens” salad blend thanks to a new partnership with Gotham Greens. Gotham Greens — which specializes in sustainably-focused indoor farming at greenhouses across the country — explains that the new Grateful Greens lettuce blend is essentially the company’s best-selling Gourmet Medley, featur-

ing butterhead, green, and red leaf lettuce, but repackaged with plenty of Grateful Dead-related upgrades. The packaging features the band’s iconic Dancing Bears along with a QR code that points towards additional content, including a custom Grateful Dead playlist. Additionally, Gotham Greens says that for every package sold, they will plant trees in partnership with ForestNation. Gotham Greens says this Deadhead collaboration was born out of a shared commitment to sustainability, community, and plant-based eating. “As a huge Grateful Dead fan, I’m thrilled to see our launch of Grateful Greens,” said Jenn Frymark, the company’s chief greenhouse officer. “The Grateful Dead champions a sense of community that has been inspirational to our values at Gotham Greens. We have worked hard to build a community-minded ecosystem at Gotham Greens that creates a strong sense of camaraderie across our greenhouse locations, partnerships within the neighborhoods we operate in, and designs that respect our relationship with our planet.” David Lemieux, the Grateful Dead’s archivist and legacy manager, also chimed in on the collaboration. “It’s not always possible to ‘think globally, act locally’ — but Gotham Greens puts this into action,” he added. “I love that they grow healthy food near you in incredibly sustainable ways, so the greens don’t have to travel far to get to your plate. Just as the Grateful Dead changed so much of how things were done within the music industry, Gotham Greens is an innovator, too, in making local food possible on a grand scale.” Grateful Greens will be available nationwide until September at major grocers including Whole Foods, Kroger brands, Albertsons Companies, and Sprouts Farmers Market, and online through additional platforms like FreshDirect, Instacart, and AmazonFresh. Then, after the Grateful Dead salad leaves shelves, Gotham Greens says other partnerships with iconic bands and musicians will follow.

Snacking Cauliflower Florets, and Gathered Food Corp.’s Plant-Based Salmon Burgers are among the New Product winners of the Specialty Food Association’s 50th Annual sofi Awards. The full list of Gold and New Product winners can be found at https://shopspecialtyfood.balluun.com/en-us/ custom/sofi-winners-22/

SFE COLLABORATES WITH FOOD NETWORK CHOPPED CHAMP, CHEF CORY OPPOLD SCOOP learned that Southwest Food Service Excellence (SFE), an Arizona based food service provider that specializes in K-12 nutrition, has collaborated with Chef Cory Oppold, in the implementation of a healthy, kid friendly recipe utilizing fresh from scratch ingredients. Chef Oppold acclaimed notoriety after winning $10,000 as a champion on the Food Network’s Chopped. Oppold’s vegetarian recipe, coming soon to a classroom near you, is a healthy, tostada with a black bean hummus base. “SFE’s commitment to fresh, from scratch food compelled me to work with them on this initiative,” said Chef Oppold, who grew up on a dairy farm in rural Illinois. “I started becoming interested in the quality of school food, when my daughter started school. I would do demonstrations for her fellow students, teaching them that healthy could also be delicious.”

SFA ANNOUNCES 2022 SOFI AWARD WINNERS SCOOP heard that Jeni’s Splendid Ice Cream’s Maple Soaked Pancakes, Rick’s Picks Savory

Chef Cory Oppold and Chef Monty Staggs, SFE

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RESTAURANT STRATEGIES sistently beaten the odds in one of the toughest trades around? In Setting the Table, Danny shares the lessons he learned while developing his method of doing business, “Enlightened Hospitality”. It’s a business philosophy that emphasizes putting the power of hospitality to work in a new and counterintuitive way: the first and most important recipients of hospitality are the people who work for you. In descending order of priority, the next most important receivers of hospitality are guests, the community, suppliers, and investors. This way of setting priorities stands more traditional business models on their heads, but Danny considers it the foundation of every success he and his restaurants have had. I think you are going to love the great attention to detail in this book, as well as Danny’s unique take on the hospitality and service industry. After all, he has created a winning

from page 80 recipe when it comes to building a restaurant empire! Make it Happen by Ryan Gromfin Too many restaurant owners and operators are stressed out, exhausted, overwhelmed and struggle to create the profits and freedom that drove them to open their restaurant. Especially in this day and age! Make It Happen explores the myth that the restaurant business is harder than other industries. It challenges the belief that you must be in your restaurant 24/7 just so things get done right. It defines what’s really needed to run a successful and profitable restaurant, and teaches operators the systems, processes, and procedures needed to achieve their goals. Then clearly demonstrates how to apply these systems for accelerated growth. This book is intended to be a quick read with extremely digestible

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information taken from the author’s personal experience working in restaurants, owning and operating his own restaurants, and now consulting 100s of restaurants on how to hone their operations for maximum growth. The Four Disciplines of Execution by Sean Covey, Chris McChesney, and Jim Hulling This book is not for the faint at heart; nor is it a weekend reading sitting by the beach and having a Mai Tai kind of book. This is serious business read, but it’s incredible information for any business owner wanting to learn how to properly measure and motivate a team using data and actual information! I don’t think I’ve ever paused or bookmarked an audiobook more than I did this one for little nuggets of great information. The idea behind The Four Disciplines of Execution (The 4DX) is

that you have to execute. I have a quote that I like to share with my clients, “Ideas are only 40%. Execution is the other 80%.” I know that’s fuzzy math and it’s intentional because coming up with great ideas is only one part of the equation; executing them is the other. You have to execute on your ideas in order to make them reality, and execution is the hardest part, right? If you or your team is struggling with getting things done and moving the ball forward, or if you’re not executing day to day the way you want it mostly likely can be attributed to one of the 4DX in the book. I know it might seem impossible to find the time to read a business book but please consider this time an investment in both you and your business. The next time you’re browsing Amazon or Audible, I hope you consider adding one of these 5 books to your library.

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PECINKA FERRI PIZZA FORUM ian cheese types for all varieties of pizza needs. “The pizza making industry finds itself at a crossroads,” Ferri noted. “Even before the pandemic, it was a struggle to find a talented and dependable pizza maker. It was not uncommon for them to command $30 plus an hour. The last 2 years could have brought that to $50 an hour. So, unless you think your dining patrons are willing to pay $40.00 plus for a pizza, you’ve got to start searching for alternatives. That’s exactly what our event was able to provide.” “We also believe that the pizzeria,

PLANT BASED

or [any] restaurant making pies, needs to be rethinking the beverage side of their business,” Ferri continued. “Our goal is to showcase both value added wine and beer selections, and the technology to manage them, at the Pizza Forum. Operators need to understand the profit potential of their beverage business to balance the increase in other expenses.” The Pecinka Ferri Culinary Center is a test kitchen with the largest selection of ventless cooking supplies, where all stages of food and beverage production is live and hands-on. Located an hour outside of NYC and 35 minutes

from Newark Liberty International airport. The event featured the very latest in pizza making prep and cooking equipment. The Pizza Forum showcased, slicers, mixers, with equipment from Blodgett, Marsal, Bakers Pride, Middleby Marshall, Doyon, Globe, Varimixer, and Turbochef. “We used the Forum to introduce many of the latest equipment and supply innovations in pizza making,” Ferri noted. “They run the gamut from a simple dispensing gun for use with sauce from Wunderbar to a fully automated robotic pizza prep and cooking

solution. The goal of our event was to introduce you to the latest and help you create a strategy that fits your operation.”

predicts that we will see more plantbased meat options on restaurant and foodservice menus, not just leading ones like Beyond Meat, Impossible Foods, and Quorn, but new players in the space with their own competitive advantage. “For example, Nowadays is a new plant-based chicken company with fewer ingredients than most in

this category, which appeals to those seeking a cleaner label. Health continues to be the main factor driving plant-based meat consumption, followed by environmental concerns. These two will continue to drive these trends. That said, whether plant-based meat will reach more than 1% of the meat market remains

to be seen,” Kateman remarked.

lines the entire product lifecycle, from concept to consumer. A modern product lifecycle management (PLM) system centralizes all product data and workflows into a single, actionable source of the truth. It boosts transparency throughout supply chains and empowers businesses to become agile enough to meet market demands. But as well as overcoming industry challenges, food & beverage businesses need to stay innovative and keep pace with consumer demands, developing new food products for a changing marketplace. It makes sense to compress product development timelines to stay close to consumers. Systems like PLM speed up time-tomarket so products make it to store shelves while they’re still relevant. Make sure your technology is up to the task. Manage ingredients and specifications, finding alternate functional ingredients or domestic substitutes by putting out a call to several suppli-

ers at once – and tracking responses through a portal.

Founded in 1972, Pecinka Ferri Associates is one of Metro New York’s leading manufacturers’ agents to the foodservice industry. Pecinka Ferri Associates represents internationally recognized brands by providing enduser knowledge and solutions, supporting dealers and consultants, and innovating marketing services in the greater New York Metro area.

from page 70

to people and more about how do we better understand our unique customer base and design menus to leave them feeling happy and healthy.” Brian Kateman, founder of the Reducetarian Foundation, coined the term “reducetarian” to describe a person who is deliberately reducing his or her consumption of meat. Kateman

SUPPLY CHAIN

from page 76

Stay connected with plant-based news and trends. Subscribe to the Meatless Monday Newsletter, and get practices and tips delivered right to your inbox every Monday morning. https://www.mondaycampaigns.org/ meatless-monday/subscribe

from page 26

China have exacerbated container imbalance. Empty containers are piling up on the US side of the ocean, leaving containers in short supply in Asia. The subsequent imbalance has resulted in a dramatic rise in costs and shipping times. The amount can be anywhere from $5,000 to $25,000 per container – that’s up to a tenfold increase in shipping charges. The container imbalance has also created packaging issues for manufacturers. Some packaging materials – like styrofoam for meats and films used to package foods – also come from overseas. So even when all ingredients are available, not being able to package the products still prevents them from being produced. Natural disasters like drought, fires and flooding are also affecting crops and commodities. Then there are stricter regulations surrounding coal usage, which have resulted in power outages in locations where packaging

materials are produced. Shore up your technology Keeping up the core offering while developing new products in a changing marketplace needs flexibility and adaptability. So being on top of your entire product management and development process is an absolute if you want to keep up with evolving industry challenges. As a manufacturer, you may have to pare down the number of SKUs and focus on producing your main ones in the short term. As a retailer, you might need to diversify your supplier base, make formulation changes or even adjust your assortment as manufacturers scale back and put their customers on allocation. Food & beverage brands, retailers and manufacturers need more than food supply chain software: they need a digital solution that provides visibility across supply chains and stream-

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Food for thought As supply chain difficulties evolve, the future of the food & beverage industry remains unclear. There has never been a more important time to secure your company’s future against current and future challenges – and digital transformation is the answer to overcoming hurdles and keeping pace with consumer demands. Frederic Van Roie is a Business Solution Expert in the global grocery industry, with diverse experience and indepth knowledge of the retail, brand development management, manufacturing and food service sectors. His focus is on assisting retailers and manufacturers to leverage Centric PLM to quickly and efficiently deliver more innovative, sustainable and amazing products to market.

COOKING WITH PORK RINDS crumbs and parsley before closing the lid to roast. The remaining sauce is used to dip the lobster and some extra rinds. I love it, the toasty rinds make the dish. This is a gluten and dairy free “chefy” dish to add to your summer recipe mix that’s quick to master. Ingredients: • 4 oz. Southern Recipe Small Batch Sea Salt and Cracked Black Pepper Pork Rinds • 1 cup Coconut Yogurt • 1⁄2 cup Golden Curry Sauce, Prepared from a Jar • 5 Tbsp. Fresh Lemon Juice • 1 Bunch Parsley, Chopped • 1 1⁄2 tsp. Kosher Salt • 2 Whole Live Lobsters (1 1⁄2 lb. average each) • 1 oz. Olive Oil • 1⁄2 tsp. Kosher Salt • 1⁄2 tsp. Ground Black Pepper

from page 6 the rinds will crisp and release their pork flavors. 6. Close the lid to the BBQ and let the lobsters roast for about 10 minutes, the meat will be firm and coated in flavor. Remove the lobsters to a tray and serve with fresh lemon wedges, (4) lobster claw cracker tools, the remaining Coconut Yogurt Curry Sauce for dipping, and some extra pork rinds. Tim Byres is a James Beard Foundation Award-winning chef as well as a consultant, entrepreneur, author, edu-

cator, gardener, and outdoorsman. The early years of Tim’s career were marked by major recognitions, from People’s Choice Best New Chef by Food & Wine Magazine to supporting the U.S. State Department’s diplomatic missions as part of the American Chefs Corps. He became an established name in the international food scene thanks to his groundbreaking Dallas restaurant SMOKE. With the 2014 publication of his first book, Smoke: New Firewood Cooking, Tim established himself as an expert in “Live Fire Cooking,” a unique

style of entertaining that highlights the bold flavors found within the landscapes of American Southwest. Today, he is a sought-after creative consultant who specializes in unearthing the “food voice” from bioregions around the country. His creative use of seasonality, geography, cultural heritage and primitive technology expands the boundaries of fine cuisine by paying conscious homage to the earth and to the traditions that honor it.

Directions: 1. In a mixing bowl, combine the yogurt, curry sauce, lemon juice and salt with a whisk until completely smooth and incorporated. Turn your grill to high and close the lid to preheat while we prepare the lobsters. 2. Next, place your live lobster on a cutting board facing you. With one hand on the tail, take a medium Chef’s Knife (blade facing you) and insert the tip of the knife through the shell and head pressing down to cut it in half. Turn the lobster and repeat the splitting cut down the tail until the lobster is in two long halves. 3. Season the meat with a pinch more of salt, a few cranks of a peppermill and a drizzle of olive oil, completely coating the meat so as not to stick to the grill. 4. Once the grill is at maximum heat, open the lid and place the lobsters meat side down on the hot, clean grill grates. Let the lobsters cook to sear the meat side about 3-4 minutes, look for grill marks then turn to the shell side. 5. Now with the meat side up, spoon in your curry yogurt mix to coat the meat and fill the shell with the tasty sauce. Next, sprinkle the lobsters with chopped parsley and crushed Southern Recipe Small Batch Pork Rinds. The sauce will bubble in the shell and June 2022 • Total Food Service • www.totalfood.com • 99

ALICE CHENG

from page 16

and pace needed to keep up with recovery and growth demands brought on by the pandemic is proving to be extremely challenging. Finding candidates with the ethos and skill level that align with employer expectations can be difficult. Also, meeting the evolved expectations and requirements that job seekers have is challenging for employers. On the flip side, for job seekers, sifting through job ads that offer high level information or no information can be frustrating and time consuming. Companies who are being transparent from the start tend to have more success attracting talent efficiently and effectively. Compensation is important, but it’s not the only driving factor when it comes to job seekers applying and ultimately accepting a position. What else can restaurants offer to attract talent? Raising pay is not enough because worker priorities and expectations have shifted and expanded. Similar to other industries, in addition to increased pay, workers are looking for total compensation, including health benefits, perks, work/life balance, growth opportunities, etc. To remain competitive, businesses are reevaluating their overall employer brand and highlighting what sets them apart from other workplaces to attract and retain top talent. What are the most successful recruiting tools in restaurants’ arsenals today? Successful recruiting tools for restaurants fall into two buckets Technology and Employer Branding. Technology which allows businesses to broadly promote their opportunities to a targeted audience and intelligent systems that match qualified candidates to jobs are efficient ways to source talent. Also, integrating job marketing and recruiting tools into HR workflows to streamline talent sourcing and recruiting efforts save restaurants time and money. In short, selecting the right combination of tools to support your talent sourc-

“Before diving into the sea of job openings, spend some time asking yourself a few questions to narrow down what you’re looking for (e.g., What are you non-negotiables? What’s most important to you?). Make a list prioritizing your needs and wants in life and from your job. Then research employers who seem to have the reputation that offer the type of environment which aligns with your priority list.” ing needs can save your business time and money. Employer Branding allows businesses to showcase and promote all aspects of their brand, culture and beliefs. Sharing your employer value proposition broadly and across all channels (paid and free) may directly and indirectly attract job seekers. Having a strong culture with happy employees often encourages word of mouth and curiosity, which are beneficial in building a strong candidate pool. How does hiring differ today than it did two years ago? Hiring and talent sourcing have always been a challenge for the hospitality industry. The major changes today are the increased use of technology for job marketing and recruiting along with heightened competition for top talent -- not just amongst the hospitality industry, but also in adjacent and other industries. Due to recovery and growth efforts on the heels of the pandemic, businesses are looking to fill multiple positions simultaneously and at a higher volume and pace. Historically, turnover and seasonality created a somewhat predictable hiring cadence which businesses anticipated and prepared for. Because of the extended road to recovery, some hospitality workers have either temporarily or permanently left the industry to leverage their skills elsewhere. This is further exacerbating the supply shortage at a time of

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high demand. For those who have stayed, shifting priorities and evolving needs have made talent more selective about which jobs to accept and which employers to work with. What are common mistakes restaurants are making when it comes to hiring? Some of the biggest mistakes when it comes to hiring include: Underestimating recruiting efforts and budget - Hiring is an ongoing effort that requires dedicated time and budget (small or moderate). Responsiveness - There are countless opportunities for talent to consider right now, hiring businesses should be prompt with replies and thorough with their follow up. Lack of transparency - Many roles now combine responsibilities, it is important for the business to share these nuances in their job descriptions as well as in the interview process to attract the right candidates and potentially reduce turnover. Inconsistency - It is important to ensure your internal team is on the same page about what your hiring goals are, what you value when it comes to your team culture and how you want your employer brand to be represented to candidates and the public at large. What are you seeing from restaurant employers in general in 2022 regarding recruitment? In general, while hiring has always been a focus area for businesses,

these days we’re seeing more employers revisiting their overall approach to their culture and team. Investing in resources and their teams to focus on hiring the right individuals and retaining them. Some businesses are focused on shorter term solutions to jumpstart in addition to longer term operational and structural changes. Some workers have reprioritized and found employment elsewhere. Some workers are taking time evaluating the best employer that will fit their needs. Businesses will need to prioritize recruiting and talent sourcing as an ongoing practice to stay top of mind and promote what they have to offer. Also, more businesses are providing cross-training for their teams which has proved to be mutually beneficial for the employer and employee. Those that are creatively providing ways to support a healthy work-life balance for their teams are standing out from competitors (e.g., flexible schedules, health insurance, wellness packages,etc.). With so many job opportunities available now, what tips can you share with job seekers to help narrow their search to find employers that will be a good fit? Before diving into the sea of job openings, spend some time asking yourself a few questions to narrow down what you’re looking for (e.g., What are you non-negotiables? What’s most important to you?). Make a list prioritizing your needs and wants in life and from your job. Then research employers who seem to have the reputation that offer the type of environment which aligns with your priority list. Also, conduct your job search using tools designed to help you connect with employers, while keeping your search efficient and effective. When possible, try to experience the business, whether it’s going there for a meal, observing the kitchen (if visible and without intruding) or chatting with a worker (e.g., cooks, bartenders, servers, etc.) to get a feel for the overall vibe and to help you see if you can imagine yourself working there.

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LEGAL INSIDER

from page 58

New York’s highest court, the Court of Appeals, have affirmed that such a private right of action exists under Section 191. Prior to the Vega decision, companies faced a $1,000 fine for the first offense of violating this payday law, $2000 for the second offense, and $3000 for subsequent violations, and the state and federal courts in New York had maintained that there was no private action for untimely payments under Section 191. More recently, an employee exercised that private right of action and filed a pay frequency class action lawsuit in New York federal court against Walmart. The employee alleged she was employed by Walmart as an hourly-paid maintenance worker at its store in East Setauket from about 2003 to January this year. She says she was a “manual worker” within the meaning of NYLL 191, as over 25 percent of her duties were physical tasks, including cleaning, stripping and waxing the floor, cleaning and maintaining the inside and outside of the store and

LTO BEVERAGES

standing for long periods of time. The employee claimed that Walmart failed to pay her and other employees “on a weekly basis and not later than seven calendar days after the end of the week in which the wages are earned.” Plaintiff also wanted to represent all others similarly affected employees and sought injunctive and declaratory relief, compensatory damages, liquidated damages, punitive damages, attorneys’ fees and other appropriate relief for herself and a putative class. Ultimately, in February 2022, Walmart settled the case, likely fearing that a single plaintiff action could turn into a class including thousands of manual workers. As a result of the Vega decision, and the cases following it, including the Walmart case, Hospitality employers are strongly encouraged to review their payroll methods and ensure adherence to the NYLL Section 191 and make wage payments to manual workers weekly.

from page 18

A Dash of Dairy: Dairy or plantbased milk can round out flavors, add body to the beverage and contribute visual appeal. The best pairings with dairy are sweet, ripened and creamy fruits like mango, banana, avocado, and fig. Plant-based milks pair especially well with tart and seasonal options like berries, pineapple and dragon fruit.

after blending. To blend, set the Aerating Container on one of its two lowspeed or delicate aerating programs. The milk will increase in volume by up to three times. The actual expansion rate depends on the type of milk, the flavorings or sweeteners, the temperature and blending program used. In general, cold skim milk produces the most dense, stable foam.

A Splash of Effervescence: Liven up your drinks by finishing them with a few ounces of sparkling water, tonic or club soda. Be sure to add the soda after the blending process to maintain carbonation.

Enjoy exploring the possibilities of fruit-infused, cold craft beverages. As a reward for your experimentation, some of your LTOs may turn out to be new, permanent items on your menu.

Cold Foam Flourish: An optional finish to a craft beverage is a cold foam or flavored topping. A dense cold foam can be created with chilled skim milk in the Aerating Container. Add sweeteners and spices as desired before or

Stephen Hosey is blending application manager and culinary team member at Vitamix, where he assists commercial customers with kitchen and bar efficiency, recipe creation and menu development. Contact the team at letstalkcommercial@vitamix.com.

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NYC HOSPITALITY ALLIANCE failure to maintain required bins for disposal of compostable straws in restaurants – New York City Department of Sanitation (DSNY); • Increasing time for restaurants to address maintenance and replacement issues with grease interceptors New York City Department of Environmental Protection (DEP); • The reduction of maximum fines for violations of time/temperature control for preparing foods safely New York City Department of Health

FIORITO ON INSURANCE laws and new considerations that should be included in the employee handbook. It is important to have each employee sign the handbook to show they are aware of and agree to the policies and procedures inside. • Insurance companies follow claims and litigation trends so they ask a lot of questions in their underwriting process. Documented policies and procedures will enable you to examine exclusions or risks specific to your business and their impact/defense as it relates to employee liability. Working with an experienced broker will ensure all liabilities unique to your business are considered. • When you’re getting employment practice insurance or renewing it, the question to ask is: do you actually have the necessary policies and procedures in place to ensure defensibility?” You’ll have to prove yourself each time you get insurance by providing information about past claims and what remedial actions were taken. 2) Document it. Keep a written log of disciplinary and absentee issues, complaints and anything that falls under HR’s jurisdiction. • This documentation will serve as the first line of defense should an employee discrimination claim be filed against you, as you’ll have written proof of what happened with a disgruntled employee along the way. • If you have to defend an employ-

from page 84 and Mental Hygiene (DOHMH); • Your restaurant or bar may have an older TV. The Mayor has eliminated violations for picture tubes (older TVs with cathode ray tubes) sold or offered for sale without proper label – DCWP; • The Elimination of the violation for a failure to conspicuously post electrical work permit while work is in progress – DOB; among others. The Mayor’s announcement in-

cludes the death knell for 30 local provisions that subjected small businesses to what that community had blasted as “needless fines and penalties” that do nothing to promote safety. In addition, another 39 rules were adjusted via executive order to provide a warning to firsttime violators of the regulations and sufficient time to correct the infraction. Simultaneously, the penalties levied by 49 other violations were lightened.

We applaud City Hall for what they described as “the most successful, comprehensive citywide overhaul of small business regulations in New York City’s history.” I think Department of Buildings Commissioner Eric Ulrich may have said it best: “By giving New Yorkers the opportunity to correct more violations without incurring additional penalties, we are sending a strong message that New York is open for business again.”

ployment practices liability insurance claim than a general liability or property loss, according to studies conducted by the Professional Liability Underwriting Society. A good broker will determine which EPL policy is right for your business and, in the event of a claim, help you amend your policies and procedures for successful renewal.

Any business can be the target of a potentially devastating lawsuit. Safeguard your business against any employment-related risks through the best practices describes and comprehensive EPL insurance protection.

from page 14 ee termination, for example, based on their absenteeism, you’re going to have to build a case and documentation is going to be key. You’ll need to be able to say: the employee was 50 minutes late, 20 times and provide the dates and specifics. 3) Understand third-party risks. Look at your risks from a third party standpoint. Consider the legal ramifications of your vendors, clients, customers, potential employees, and more being a potential liability. Make sure whoever is interfacing with third parties is trained and understands employment practice risks so they don’t cause a liability that could lead to an employment practices claim. 4) Know your recourse as an employer. Employees aren’t the only ones that have legal recourse to file a claim. Employers (especially when they hold workers’ compensation policies through private insurers) have recourse as well. Employers have rights and shouldn’t be afraid to speak up if there’s a fraudulent claim and more. Make sure you have a conversation with your claims adjusters both before and during a claim to determine what your rights are as the employer. 5) Retain a comprehensive Employment Practices Liability (EPL) insurance policy. An employer is more likely to have an em-

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1. https://www.eeoc.gov/statistics/ charge-statistics-charges-filed-eeocfy-1997-through-fy-2021

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RE-OPENING STRATEGIES from a cold beer to a chilled glass of wine will travel. A simple approach is often the best, perhaps picking a few items that are both popular and will travel well. Batch cocktails that can be made in large quantities and then portioned out are a good option. Ice can be added by the consumer at home to chill and dilute the product just before serving. With staffing shortages, preparing individual portions to order may not be efficient. Once the menu offering is selected the next step is to select the right packaging. From a single serve pouch with a durable seal to plastic bottles with tamper evident lids, there are many options to choose from for mixed cocktails. Beer can be packaged in carry out plastic growlers. What really enhances a cocktails-togo program is making the experience fun for the consumer. Include a recipe card or a QR code to take patrons to a video of their bartender demonstrating how assemble the cocktail, add garnishes, or providing some information on the origin of the recipe. People go out for drinks with their friends and family to have fun. By recreating that bar experience, customers are likely to order again. Imperial Dade recently hosted our Innovations Expo in Fort Lauderdale. Attendees got a close look at the type of packaging that is needed to support the future of Drinks-To-Go. Exhibitors displayed various options for beverage packaging ranging from single serve items to party-size carafes with insulated bladders to maintain temperatures. We also saw various tamper evident bags, labels, and other features ideal for delivery. The show also brought some of the latest technology to the forefront. Among the more interesting items we have seen is the GP PRO automated sealing machine that replaces the traditional lid with a heat-sealed film closure for cups and containers ranging from 8oz to 44oz. This method is fast and convenient, and the film can be custom printed with a logo or marketing message. It works with paper cups, plastic cups, and even soup containers as long as they have a rolled rim.

from page 12 Benefits include less storage and less waste compared to traditional lids. We are all about finding and offering these value-added game changing solutions to our customers. With the growth of Drinks-To-Go has come a new look at the trays and carriers used to transport those beverages. We continue to see the traditional two and four compartment molded trays and of course the folded paperboard tray. The big change is coming as we see designs that are aimed at the full meal takeout. These new designs feature different configurations of compartments for bags, cups, and condiments. Right sizing of cocktail packaging is important. If you sell a 5oz portion in a 10oz bottle, the customer may think they only received half a drink. Also, separating fruit and other garnishes is important to maintain quality. Your packaging supplier can go over the many options you need to create the perfect kit for your cocktails to go. And, if you’re serving something with a sparkling wine component, the best practice is to provide the unopened bottle of bubbly to keep it from going flat. An on-going debate is the selection of a straw. The public has spoken, and they don’t like paper straws. We recommend agave plant-based straws and the Phade™ straw that are compostable and hold up just like plastic straws. Finally, as we have discussed in many of my columns, you can create a Drinks-To-Go strategy that can be green and sustainable. PET bottles are commonly recyclable and can be used for cocktails to go. Keep in mind that these containers are going to be disposed of at home and most residential recycling haulers will pick up PET. Our foodservice packaging experts are here to help. We offer complimentary packaging assessments of your in-restaurant, Drinks-To-Go, and third-party delivery beverage menus. Imperial Dade can help you update your beverage packaging bundle with efficiency and guest satisfaction in mind.

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NYC PIZZA IN TORONTO Jeff Ross, Senior VP at RioCan REIT said “The Well is a transformational project and one of the most complex, multi-faceted developments Toronto has ever seen. This is choreographed city-building, and this carefully curated retail mix will play a vital role in establishing The Well as a vibrant, lively destination for residents and visitors to Toronto. We’re excited to reveal a selection of our new tenants and will continue to make announcements throughout the year as we work toward our Spring 2023 opening.” Retail space at The Well is now about 79% leased or in advanced negotiation, while office space is about 90% leased. Shopify will relocate its headquarters from Ottawa to Toronto and could occupy more office space at The Well than originally planned. Several new tenants have been announced for The Well. Aussie eyewear retailer Bailey Nelson is a confirmed tenant to occupy a corner space at The Well — the brand has been aggressively expanding in Canada with stores now across the country. Arcadia Earth will open its first Canadian location — the experiential concept is described as being “an immersive exhibition powered by augmented reality that takes visitors on a mind-bending, multi-sensory journey through planet earth, featuring underwater worlds, mystical forests, and underground caves.” Arcadia Earth also has locations in New York City and Las Vegas.

from page 48 Toronto-based fitness and wellness hub Sweat and Tonic will open in a 24,000 square foot space featuring immersive Yoga, HIIT and Ride group fitness studios, a cocktail bar, café, and lounge spaces, as well as spa services such as massage, facials, nail services, hot-cold therapy and a 50-foot lap pool. The space will boast 20 foot ceiling heights and natural light through ample windows. Carrying the health and wellness offerings will be HealthOne, which is described as being “a premier Medical and Wellness centre that is reinventing the way healthcare is delivered in Canada by combining a comprehensive set of services under one roof.” Services will include family medicine, rehab services such as physiotherapy and osteopathy, dental services (including cosmetic & Invisalign), optometry and optical services, mental health support with virtual and in-person psychotherapy, and wellness services such as naturopathy and a full-service skin clinic. The Well will serve the rapidly growing residential population in the area as well as workers in and near the mixed-use project. About 5,000 office workers and an additional 1,200 retail workers are expected for The Well, not to mention over 1,700 new residential units that are under construction on site. Homes will range from purpose-built rental housing to multi-million dollar condominium apartments, depending on the building.

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END-EMIC STRATEGY

from page 22

determine what they can offer employees that is at a low or minimal cost to them. There was a time when employees would be attracted to a venue because of a certain vibe or notoriety, but nowadays, that draw has certainly subsided. Potential employees are looking for concrete benefits, not necessarily increased pay, though that is somewhat necessary at this point. Potential employees want to know whether you already have a 401(k) plan. They want to know whether you are matching contributions. They are also interested in what kind of healthcare benefits and other benefits you bring to the table. Hopefully, we will get to some sort of “normal” soon and we will see an influx of employees physically returning to work to maintain required staffing levels. We are at the end of the school year now and Summer should usher in the youth workforce to fill in the gaps, where legally permissible, and grow staffing levels to where they need to be. While the idea of solving the workforce problem with the aid of robotics seems a likely prospect in some arenas, I have yet to see widespread implementation. Although not robotics, tech is here to stay with the pandemic driven use of QR coded menus. However, fine dining will never cross that line, otherwise it’s not fine dining. There is an expectation of service in the front-of-house for fine dining and destination restaurants. We have seen technology implemented to a certain extent in some fast-food establishments. With two kids under the age of five, I am consistently grabbing kids’ meals at fast-food restaurants and when I order I am physically typing everything in myself. With that I haven’t interacted with a fast-food employee in over three years of visits. So the question is, what impact will technology have on the frontof-house in fast casual, chain restaurants and local independent operators? That may be the case

if the lack of access to a workforce persists. We may see one or two people monitoring all of the tables and answering questions combined with iPads on tables for guests to input orders. In this scenario, support staff would bring everything out to the one or two servers who would then serve the food, address any questions, and coordinate beverage service. I do see the potential for technology and automation becoming an integral part of the back-of-house. Aside from the efficiency element, technology can pave the growth path for those in lower-level positions like a dishwasher, through the potential elimination of those positions due to technology. This would provide those individuals with the opportunity to train to become a higher earning front-of-house employee. However, operators must remember the requirements of the 80-20-30 rule. More than ever, operators need to be careful about what tipped employees are doing. That includes the diligent monitoring of non-tipped work now that operators have a 30hour continuous limitation. Previously, under the 80-20 rule, tipped employees could not perform non-tipped work more than 20% of their shift - also in New York non-tipped work cannot exceed two hours. Now, federal law has added this additional 30-minute aspect of it where tipped employees cannot exceed 30 continuous minutes of non-tipped work. This will undoubtedly affect scheduling. Despite these being the worst of times, these are also the best of times. We are seeing a lot of new restaurants opening. Many entrepreneurs are capitalizing on the moment in history and taking their shot at the opportunities being presented to them by these circumstances. These are the people that are starting fresh and who really need to have everything right from the get-go to avoid incurring liability the second they open their doors. My advice? As you welcome staff

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back and add new team members, don’t forget the basics. Ensure pay stubs include everything that’s required by law. Make certain, that your notices of pay rate and paydays are properly circulated. That you have a comprehensive handbook. That you are paying your employees weekly. Under New York law, hospitality workers must be paid on a weekly basis, regardless of position. Just recently, a large national chain was sued on the issue because their back-of-house employees were allegedly paid bi-weekly instead of weekly. Also operators should have a Hero Act plan in place, though it need not be implemented at this time, and that it is included in your handbook. It does not need to be front and center. It should probably be an appendix to the handbook because it requires regular revisions depending on what the airborne disease is or what the circumstances are. Our MSF team is here to help

you make sure that not only is your handbook in proper order, but also that your new hire paperwork is in line with the requirements of the law. We scrutinize your payroll documents, your pay stubs, and your time records to ensure that you have the best defenses available should litigation be brought against you. We will also help you to sort out operational issues and offer problem solving strategies. Should there be real estate lease issues, as you get ready to grow again, we will help with that too. The End-Demic comes with lots of challenges, but the good news is that it is loaded with opportunity. Businesses should learn how to navigate the legal complexities, as the restaurant industry wades out of COVID, by contacting 646-273-8209 or email gmk@msf-law.com. Article contributions by Karen Jones

SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

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KARI-OUT

from page 88

ing a $10 miilion investment in the SQP facility in New York, where KariOut’s popular Food Trays, Eco Box™ and Eco Earth™ paper food containers are produced. The SQP expansion will expand Kari-Out’s manufacturing footprint to over 340,000 square feet. In line with their recent affiliation with the U.S. Composting Council, the investment underscores Kari-Out’s commitment to a sustainable future. While about 80% of all the food packaging the company makes is paper based, they will increase their output of responsible products like the Eco Earth™ closed container, which is made from 100% recycled board and both recyclable and compostable. “We’ve seen a considerable increase in demand for our single-slice pizza boxes and closed food containers for hamburgers and hot dogs,” Cassar continued. “Another area of growth is chicken boxes. The chicken wars across the national chains are real. This key investment will help us better serve this segment with our line of perfect containers.” The pandemic has also led KariOut into a full commitment into towelettes. “Years ago, Howard had actually brought a towelette production machine and we’ve been making a lemon scented line for decades. We were able to pivot and create an alcohol towelette in just three months.” The towelette business grew so much that Kari-Out bought a factory to be able to expand its’ capacity. “One of the keys to our success has been that we describe ourselves

T&S 75TH

as material agnostic,” Cassar added. “Our goal is to continue to figure out as many different ways to move your food and we know that it can be accomplished with a variety of materials.” With that mission, Kari-Out also purchased TriPak, an injection molding manufacturing facility in New Jersey. The Garden State facility produces high quality microwavable containers. Cassar is seeing significant changes as the restaurant industry seeks to find its New Normal. “We are seeing a significant increase in the demand for paper products again,” the marketing executive continued. “There’s no question that we are seeing a legislative move back towards the use of paper. That includes in New Jersey where single use plastic bags have been banned. Our customers are asking for more compostable and bio-degradable solutions that you can only accomplish with paper. Kari-Out also has an eye towards additional opportunities in the marketplace. Our new new molded fiber 4-cup carrier is perfect for the Drinks-To-Go solution for restaurants, nightclub and bar operators.” Cassar noted. Kari-Out also understands the importance of a productive work force to be able to produce consistent quality. “I love our team, it’s incredible there are people that have worked with us in our plants for 30 plus years.” With high quality, American made products and an ear to the needs of the marketplace, Kari-Out has forged a recipe for success. For more information, please visit www.kariout.com.

from page 82

always be a necessity of cleanliness within the food service and plumbing fields. Although not ready to predict the future, Theisen brought fascinating perspective: “My grandmother was alive for both the Wright Brother’s first flight, and Neil Armstrong being the first person to walk on the moon.” Among wide innovations in a single industry, adaptation is key in maintaining a presence. “We’re constantly looking for new ideas, con-

stantly trying to improve the product,” Theisen concluded. While the tools to ensure cleanliness over the last century have evolved, the need for quality service and products never changes. From humble beginnings of a beauty salon spray, T&S has emerged as a world leader in creating solutions for the restaurant and foodservice professional and the service industry that supports America’s commercial kitchens.

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