October 2021 - Total Food Service by Total Food Service

NEWS

REOPENINGS

ART AND CUISINE MERGE AS BOULUD REOPENS MANHATTAN’S RESTAURANT DANIEL

ince last December, the restaurant and hospitality industry has waited with bated breath to see who would win the right to operate food and beverage at one of the world’s largest hotels properties. Michelin-starred Chef Daniel Boulud announced late last month the completion of the renovation and reimagination of Restaurant DANIEL, a revered New York City establishment. In addition to a thoughtfully redesigned interior, Chef Boulud has promoted Eddy Leroux, previously Chef de Cuisine at Restaurant DANIEL, to Executive

Chef, and Shaun Velez, formerly Executive Pastry Chef at Café Boulud, to Executive Pastry Chef. “Throughout the 28 years of Restaurant DANIEL, it has always been an honor to work alongside the most talented, passionate and creative executive chefs in the kitchen, as well as in pastry. Today, our newly appointed Executive Chefs, Eddy Leroux and Shaun Velez, are joining their talents to ensure that Restaurant DANIEL’s strong commitment to hospitality and culinary excellence stay creative, relevant, exciting, and delicious as it concludes its third decade in the New

York City dining scene. The entire team at DANIEL and I are thrilled to start a new chapter after this very long year of challenges and pivotal changes. We are eager to present a fresh, delectable experience in our artistic setting and warm ambiance. Our New York finest hospitality is back, and so is DANIEL,” said Chef Daniel Boulud. “We are all excited to reintroduce such a majestic and storied restaurant,” said Sebastien Silvestri, CEO of Boulud’s Dinex Group. “We have made a significant investment to

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Chef Daniel Boulud

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RESTAURANT BOULUD elevate every inch of the interiors. The culinary team has gone to great lengths to refine the menu, ultimately creating a restaurant that is modern, relevant, inviting and unique. The all-new Restaurant DANIEL is a perfect example of how we’re meeting the moment, and pushing our teams to be creative and set new standards for ourselves and fine dining in New York City.” In collaboration with Chef Boulud, Chef Leroux and the culinary team continue to evolve and elevate the cuisine at Restaurant DANIEL. In keeping with the trademark of Chef Boulud, the new menu is rooted in French tradition, with modern refinements and innovations that make even the most classic dishes a revelation. Newly-appointed Executive Chef Eddy Leroux has been at Restaurant DANIEL since 2004, first as Executive Sous Chef and then as Chef de Cuisine. “For more than 17 years, I have worked alongside Chef Daniel.

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“Our new design is a fresh take on Chef Daniel’s brand of hospitality, celebrating the evolution of his culinary art. The dialogue between the Neo-Classical architecture and the 21st Century design elements give a modern and exciting feel to the restaurant.” — Alessia Genova It is a great honor to have the opportunity to be the Executive Chef of this iconic restaurant at such an exciting moment,” said Chef Leroux. “From years of working with Chef Daniel, I know well how he constantly gives his team both the opportunity and the challenge to raise the standards of excellence.” Previously, Chef Leroux worked his way up in the kitchens of Paris’s Michelin 3-star restaurant, Lucas Carton. There, under Chef Alain Senderens, one of the founding fa-

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thers of la nouvelle cuisine, Leroux honed his technique and opened his palate to the array of luxurious ingredients at his fingertips. During his five-year tenure with Senderens, he also took a four-month assignment in Thailand, working as Chef de Cuisine of the renowned Le Normandie in the Oriental Hotel, Bangkok. Born and raised in the Bronx, Pastry Chef Shaun Velez graduated from the French Culinary Institute, now known as the International Cu-

linary Center, in 2008. Following his studies, he established his career in the award-winning kitchens of Chef Boulud’s Boulud Sud as well as Restaurant DANIEL, working closely with his mentor and James Beard Award Winning Pastry Chef Ghaya Oliveira. In 2018, he was appointed the Executive Pastry Chef at Café Boulud. As Executive Pastry Chef of Restaurant DANIEL, Velez continues to hone his craft by employing innovative techniques to transform classic desserts into modern creations. The 3,000-square-foot dining room has been reimagined by its original interior designer, Tihany Design. Design elements include a stunning polished stainless steel arched entrance, a reimagined lounge area with custom furnishings, and a spectacular new crystalenhanced bar area designed in partnership with Lalique.

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October 2021 • Total Food Service • www.totalfood.com • 5

NEWS

EXPANSION

WORKSTREAM RAISES $48 MILLION SERIES B TO EMPOWER LOCAL BUSINESSES TO HIRE HOURLY WORKERS FASTER

orkstream, a hiring platform and mobile app that streamlines the sourcing and onboarding of hourly workers, today announced it has raised $48 million in Series B funding. This announcement comes on the heels of the company filling more than 18,700 jobs, which represents more than 2.5% of total private jobs added, in July 2021. The round, which now brings the total investment in Workstream to $60.5 million, was co-led by BOND and Coatue, with significant reinvestment from Founders Fund. The series expanded the list of notable backers, which now includes Eric Yuan, CEO of Zoom; Tony Xu, CEO of DoorDash; Ryan Smith, CEO of Qualtrics; Frederic Kerrest, COO of Okta; Basis Set Ventures; CRV; Peterson Ventures; GGV Capital; Jay-Z’s RocNation; Will Smith’s Dreamers VC and others. Jay Simons, General Partner at BOND and former President of Atlassian, has joined existing board member Keith Rabois, General Partner at Founders Fund and former COO of Square, as an observer on Workstream’s board. With the new capital, Workstream will double the size of its team with numerous hires across sales, marketing and engineering. It will also continue to invest in growth and product development, transforming the way local businesses hire hourly workers.

“When it comes to hiring platforms, local businesses and deskless workers have largely been overlooked, which is why we started Workstream,” said Desmond Lim, co-founder and CEO of Workstream. “We set out to give local businesses the tools they need to hire hourly workers faster, and we are humbled by the momentum and results our customers have seen. Adding this strategic group of investors to our team gives us access to additional resources and expertise as we expand our capabilities and continue to support this once underserved community.” Workstream was founded in late 2017 to give the deskless workforce a better hiring experience. Its text recruiting platform automates how local businesses source, screen and onboard candidates, saving hiring

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managers 70% of time on hiring. The company has grown 10x in the past year, and now serves more than 1,500 customers across 10,000 locations, including Chick-fil-A, Wingstop and Jimmy John’s franchisees. “Workstream is fueling the great rehiring by simplifying the entire hiring process for candidates and hiring managers,” said Simons. “Engaging applicants faster through automated processes and text messages is the key to today’s hiring competitive advantage, and Workstream is unlocking that for businesses.” “Now, more than ever, local businesses need technology on their side to help them find and hire hourly workers—quickly and efficiently,” said Rabois. “We’re incredibly excited by the impact Workstream has already made on the labor market and they’ve only just scratched the surface.” “More than one-third of local businesses have open roles they haven’t been able to fill for at least three months. We’ve all seen the ‘now hiring’ signs in their windows,” said Dan Rose, Chairman of Coatue Ventures. “Workstream is solving this problem for both businesses and job seekers, and we couldn’t be more proud to support a company that really cares about making the process easier for both parties.” To learn more about Workstream, visit workstream.us.

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Morgan Tucker Francine Cohen Leslie Super Editorial Interns Hank Bedingfield Alycia June Cahn Claudia Giunta Brian O’Regan Gabrielle Reagan Eva Karoun Scott Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Follow @TotalFoodService Cover photo courtesy of Modernist Cuisine / The Cooking Lab, LLC 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 2021 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

October 2021 • Total Food Service • www.totalfood.com • 7

NEWS

SPECIAL EVENTS

AJC SET TO HONOR INDUSTRY TRIO WITH RETURN OF IN-PERSON EVENT AT BRONX BOTANICAL WITH 60TH ANNUAL EVENT

very industry has those special evenings that are a treasured must-attends. At the top of that list for Metro New York’s equipment, supply and food manufacturing and distribution community is the annual American Jewish Committee (AJC) Food Service & Hospitality Division dinner. For some forty plus years, competitors have come together to support a common cause. Once again, a unique sense of hospitality and comradery characterize the food service industry. One sign of that: the industry’s six decades of support for AJC. That record of support will be celebrated, and three highly respected industry veterans honored, at AJC’s 60th Annual Food Service & Hospitality Division Tribute on November 2, 6:00 pm, at the New York Botanical Garden. AJC President Harriet Schleifer will

Jeff Burdick

deliver a special address, conveying the organization’s gratitude for the industry’s remarkable partnership and speaking about AJC’s tireless efforts to combat hate and defend democratic values. The first in-person AJC industry tribute in two years, it is sure to be a uniquely enjoyable and memorable gathering for all involved. This year’s honorees are a trio of what can only be referred to as a Hall of Fame call of inductees. Receiving AJC’s 2021 Distinguished Leadership Award will be: Jeff Burdick, Vice President and Director of Purchasing at Imperial Dade; Michael Greenwald, Vice President of Purchasing at Singer Equipment Company; and Jerry Hoffman, a Vice President of the Sam Tell Companies. Each will be recognized for their numerous achievements in the industry and longtime partnership with AJC among other philanthropies.

Michael Greenwald

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“I trust AJC’s instincts. AJC combats antisemitism and hate in all its forms – and I don’t know any group that’s more thoughtful, or effective, in taking on that urgent task.” — Bob Tillis Robert Tillis of Imperial Dade will present the AJC Distinguished Leadership Award to Burdick, Jeff Hessel of BSE Marketing to Greenwald; and Lynne Schultz of Tri-State Marketing to Hoffman. The industry’s extraordinary dedication to AJC is illustrated by the impressive roster of past event honorees. Among them – and so closely connected to this year’s event – are industry icons Robert Tillis, Fred Singer, and Marc Tell. Bob Tillis, CEO of Imperial Dade,

Jerry Hoffman

has steadily extended his business empire over the years. Recently, in fact, Imperial Dade acquired Eastern Bag & Paper, under the leadership of Meredith Reuben. Bob was honored by AJC in 2015 and Meredith in 2008. “Our industry can take pride in our 2021 honorees and in supporting AJC for so long,” says Bob. “I trust AJC’s instincts. AJC combats antisemitism and hate in all its forms – and I don’t know any group that’s more thoughtful, or effective, in taking on that urgent task.” Singer Equipment Company, among the largest foodservice equipment and supply dealers in the United States, received AJC’s Corporate Leadership Award in 2014. Frederick Singer, President & CEO, is a third-generation owner. Singer added: “It’s so important that we ensure the success of the upcoming AJC tribute to Jeff, Michael, and Jerry. It’s troubling to see antisemitism and other forms of bigotry entering the mainstream. AJC stands on the front lines in the battle against hate. It’s built a broad coalition of top leaders and groups committed to preserving civility and mutual respect.” In 2000, AJC honored Marc Tell, CEO

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James Feustel, Account Manager/Designer, Chain Team Design-Build, Singer Equipment Company

October 2021 • Total Food Service • www.totalfood.com • 9

NEWS

POS SOLUTIONS

SUCCESS OF TOAST PUBLIC OFFERING UNDERSCORES RESILIENCY OF RESTAURANT INDUSTRY

or the restaurant industry, the hope is that last week’s news on Wall Street is a harbinger of things to come for the entire sector. Toast shares soared 56% in their New York Stock Exchange debut late last month after the provider of technology to restaurants priced its IPO above its expected range. The company, whose products are used at more than 48,000 restaurant locations, raised about $870 million in its IPO, selling shares at $40 each. Toast previously said it expected to price the offering at $34 to $36, following an initial range of $30 to $33. The stock closed at $62.51, boosting Toast’s market cap to over $31 billion. The three co-founders — Steve Fredette, Aman Narang and Jonathan Grimm are now billionaires, and remain top executives at the company, The original idea for Toast came from all the hours Fredette, Narang and Grimm spent hanging out in Boston bars, cafes and restaurants trying

to figure out what to build. After experiencing a particularly long wait time for the check one day, they thought they’d found a problem that could be fixed by paying the check from their smartphone — if only the technology existed. They developed an app and launched it in 2012 with Firebrand Saints, a bar they frequented in Cambridge. The app gave customers a way to start a tab at the restaurant and link a credit card. “We used to go there a lot after work to get a burger and a beer,” Fredette said. As they slowly expanded in the region, they signed up Dwelltime, a cafe in Cambridge. That’s where Bennett got to demo the product. The transaction went through and the rest is now history. Toast’s IPO comes amid a business resurgence for a company that was devastated in the early days of the Covid-19 pandemic, when restaurants were forced to close their doors and cities across the country shut down.

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“While delta may dampen things, this industry is in recovery and we couldn’t be more excited to lead the charge ahead as the industry recovers and restaurants start to thrive again.” — Chris Comparato In April 2020, Toast slashed half its workforce, and CEO Chris Comparato wrote in a blog post that the prior month, “as a result of necessary social distancing and government-mandated closures, restaurant sales declined by 80 percent in most cities.” Sales rebounded rapidly as eateries shifted to takeout and contactless ordering and eventually opened up to outside dining. Toast initially gave a one-month credit of software fees to its customers and provided free access to its technology that enabled takeout, online ordering and gift card purchases. By the third quarter, revenue was back on the upswing and was even higher than a year earlier, before the pandemic. For all of 2020, revenue rose 24% to $823.1 million. In the second quarter of this year, revenue almost tripled to $424.7 million. More than 80% of that is from what the company calls financial technology solutions consisting primarily of fees paid by customers for payment transactions. The rest comes from a combination of hardware, subscription services and professional services. Because it’s so reliant on processing fees for revenue, most of that gets paid back to card networks and other pay-

ment processors. Toast’s gross margin, or the revenue left after accounting for the cost of goods sold, was 21% in the second quarter, much lower than for a typical software company. With sales and marketing costs rising along with research and development expenses, Toast’s net loss swelled to $135.5 million in the second quarter from $53.7 million a year earlier. Founded in 2012 in Cambridge, Massachusetts, Toast started building payment technology for restaurants and eventually developed a full point-of-sale system. Before pandemic, Toast was thriving by helping restaurants combine their payment systems with things like inventory management and multilocation controls for eateries with more than one site. Investors valued the company at $5 billion in February 2020. After the rebound from the pandemic, the company held a secondary share sale in November, allowing employees and ex-employees to sell some of their vested stock at a price that valued the company at $8 billion. “When we look at the delta variant and Covid in general, we feel the industry has been battle tested with the Covid pandemic,” Comparato said. “While delta may dampen things, this industry is in recovery and we couldn’t be more excited to lead the charge ahead as the industry recovers and restaurants start to thrive again.”

October 2021 • Total Food Service • www.totalfood.com • 11

NEWS

by Gabrielle Reagan

BRAND BUILDING

B&G FOODS ANNOUNCES PARTNERSHIP WITH CELEBRITY PASTRY CHEF CHRISTINA TOSI

&G Foods announced late last month a partnership with Christina Tosi, the rule-breaking, award-winning chef and founder of Milk Bar, the sweet and savory dessert brand that’s been turning familiar treats upside down and on their heads since 2008. B&G Foods’ new Baking at Home site features hundreds of recipes – from classic favorites to modern twists. The new site will also be the home for Christina Tosi’s B&G Foods content. Tosi is an award-winning pastry chef known for combining her formal culinary training and her informal obsession with home baking, grocery store staples and classic American sweets. The partnership with B&G Foods is a natural fit as the beloved pastry chef is a proponent of keeping the pantry stocked with baking essentials so consumers are ready to

Chef Christina Tosi

bake when inspiration strikes. “We are thrilled to partner with Christina Tosi and offer consumers delectable baking recipes and helpful tips and tricks for baking as we head into the holiday season,” said Jordan Greenberg, Executive Vice President & Chief Commercial Officer. “Christina’s high energy baking style will offer families a fresh take on traditional recipes using brands like Crisco®, Spice Islands® and Clabber Girl®, all while showing her limitless enthusiasm for baking that her fans have come to know and love. This partnership is especially timely as there has been such an increased interest in baking as many Americans have embraced baking in the last 18 months.” Growing up in the suburbs of Virginia, Tosi says that cooking has always been a part of who she is. She was raised by women who love to bake, the heart of kitchens and homes she grew up in revolved around casually-made goods. As a child experimenting with food, she would often walk to the supermarket and play around with flavors that everyone had access to like marshmallow, cornflakes, chocolate chips, and sprinkles. After studying to become an electrical engineer for one year at the University of Virginia, she spent time in Florence, Tuscany, Italy, to see if she wanted to be a translator. Eventually, she graduated from James Madison University. After graduating, Tosi decided to turn her love of home baking into a profession and moved to New York City and enrolled in the French Culinary Institute’s pastry arts program. Tosi entered the culinary field at the fine dining restaurant, Bouley,

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“I have used Clabber Girl and Crisco since I learned to bake as a child alongside my mother and grandmother, so I am ecstatic to team up with B&G Foods to show bakers of all levels what magic they can whip up with a few simple ingredients.” — Christina Tosi and then advanced to wd~50. In 2005, she helped to write wd~50’s Hazard Analysis Critical Control Point plan. Tosi realized it was time to make a shift “because I thought loving to make dessert in a professional capacity meant being at the top of your game, and being at the top of your game was being the most expensive fine dining establishment” and soon realized that being an executive pastry chef at a fine dining restaurant was not her passion. On the recommendation of Wylie Dufresne, David Chang hired Tosi in 2005 at Momofuku to write his food safety plans and help administratively with the NYC Department of Health. Tosi would often bake cookies at night and bring them in for the kitchen staff and Chang was so impressed with Tosi that he hired her to run their pastry program. There were no desserts on Chang’s menu when Tosi came on board, and she created her own pastries, putting her extreme spin on childhood favorites, from cereal-milk panna cotta to fried apple pies with sour-cream ice cream and toasted miso. Tosi credits Chang with giving her the push she needed to open her first Milk Bar. B&G Foods’ new Baking at Home site features hundreds of recipes

– from classic favorites to modern twists. Visitors can discover their true kitchen potential with free how-to videos, spoon-licking lessons and more. The new site will also be the home for Tosi’s B&G Foods content. “I have used Clabber Girl and Crisco since I learned to bake as a child alongside my mother and grandmother, so I am ecstatic to team up with B&G Foods to show bakers of all levels what magic they can whip up with a few simple ingredients,” said Christina Tosi. “Baking at home is all about empowering home bakers to chase down their creativity by encouraging them to look at their pantry ingredients in new and unexpected ways.” Based in Parsippany, New Jersey, B&G Foods and our subsidiaries manufacture, sell and distribute high-quality, branded shelf-stable and frozen foods across the United States, Canada and Puerto Rico. With B&G Foods’ diverse portfolio of more than 50 brands you know and love, including Back to Nature, B&G, B&M, Bear Creek, Cream of Wheat, Crisco, Dash, Green Giant, Las Palmas, Le Sueur, Mama Mary’s, Maple Grove Farms, New York Style, Ortega, Polaner, Spice Islands and Victoria, there’s a little something for everyone.

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October 2021 • Total Food Service • www.totalfood.com • 13

FIORITO ON INSURANCE

COVID-19 RELATED MANDATES & HOSPITALITY CONFLICT DE-ESCALATION

he September 16th incident involving a hostess being physically attacked by tourists at Carmine’s restaurant due to a proof of vaccination request as part of New York City’s mandate, was a stark reminder of how easily such encounters within the hospitality industry could escalate to a hostile situation. As local and federal COVID-19 related mandates such as this evolve and pandemic related stressors mount, incidents such as this one have highlighted the need for hospitality business owners and operators to stay in front of potential conflict scenarios that could escalate to

Preparing your hospitality business to prevent and respond to potential conflicts and escalations toward aggressive behavior can be accomplished by planning ahead with a comprehensive and risk-appropriate plan, including a combination of physical and administrative controls. aggression or violence. Preparing your hospitality business to prevent and respond to potential conflicts and escalations toward aggressive behavior can be accomplished by planning ahead

with a comprehensive and risk-appropriate plan, including a combination of physical and administrative controls. For example, basic physical controls and clear, concise communications to customers using signage and floor markings can help prevent confusion and conflict. Physical barriers can guide people’s movement and ensure adherence to social distancing needs while helping manage flow through spaces. Touchless services can also eliminate potential contamination points and possible conflict and even improve customer experience. Administrative controls like clear policies, response procedures, and staff awareness training for conflict prevention and de-escalation can go a long way toward preventing and managing conflict. Instituting Physical and Administrative Controls A strategic combination of physical and administrative controls in a publicly accessible space is criti-

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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.

cal to prevent and manage conflicts. Consider the following suggestions: • Assess physical space and risk. Determine the best layout for your physical space that will reduce bottlenecks, slow the flow of customers, or create possible points of conflict. Consider a one-directional entry and exit flow and identify places where people may naturally congregate. Do a dress rehearsal to test your solutions. Enlist a few non-employees to help you determine if it is as clear as you think it is. Assessing new processes before opening your doors to the masses can prevent many potential problems. • Foolproof communications and on-site signage. Your process should be clear to anyone who calls to inquire, visits your website, or walks in. This is particularly true at the point of sale. Consider flexible options for pay and pickup. If online payment and pickup is an option, utilize it. Make sure your website and social media channels clearly reflect information about your new rules and procedures. If you have a pre-recorded message on your phone service, communicate any updated policies and procedures there as well to avoid confusion. Consider the best ways to implement signage and floor markings to

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BURRATA

Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream. Enhance your menu by creating a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving. Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Truffles, and 8 oz. and 1 lb. Stracciatella. For more info and samples, please contact: foodservice@belgioioso.com 877-863-2123

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October 2021 • Total Food Service • www.totalfood.com • 15

LEGAL PERSPECTIVE FOR FOODSERVICE PROS

WITH CHRISTY REUTER

THOUGHTS ON THE NEW NORMAL

s the world looks like it’s emerging from almost two years of this pandemic, it’s a great time for growth and expansion. But there are still a lot of unique challenges that we, as an industry, need to overcome. With our team of skilled lawyers at Blank Rome, and the firm’s emphasis on talent and diversity, we are prepared to help our hospitality client base capitalize on post-pandemic opportunities and make the most of this new era. As I assess the potential of the “New Normal,” I start with a look at my own career path. When I first entered the hospitality and restaurant industry, working with commercial and employment law, and then general counsel for Cipriani, a great international hospitality company, I really gained experience with all facets of the business. Through my subsequent experience in private practice and now at Blank Rome, I’ve really been able to focus on all kinds of deals, including multimillion dollar lease and management deals in the United States and abroad, and bring that significant legal insight to our client base. The new start is going to begin with dealing with the residue of the pandemic. There is still an overwhelming amount of uncertainty with regards to what comes next, and restaurants and hotels will continue to face the same challenges they have experienced over the last few months alone as the world begins to slowly and fully reopen.. Notably, restaurants and hotels are struggling with hiring enough staff to service their clients, a significant concern that exists not only in New York but also across the United States and globally. In addition, there are continuing questions surrounding masking mandates, potential vaccine mandates, and other required (and everchanging) mandates resulting from

“One of our key goals is to help our restaurants and hotel clients know what the risks are so that they can make educated decisions for the safety of their customers and the safety of their employees.” COVID-19. These issues are not going away anytime soon, so I am diligently working with my new colleagues at Blank Rome to digest all these concerns and then strategically advise our clients on how to best mitigate risk moving forward. For example, mandating employees to wear masks, and/or mandating employees to be vaccinated, has created polarizing opinions and directives across the industry. We’re seeing that it’s not only a state-by-state issue, but a county-by-county issue as well. With the CDC changing its mind every few months and the obvious OSHA concerns for safety of employees in the workplace, the only thing a business owner can do with certainty is to have their lawyers on speed dial. Blank Rome’s Labor & Employment group regularly sends out alerts and various thought leadership materials to keep every client up to date and as informed as possible on managing and navigating these new (and evolving) policies and mandates. One of our key goals is to help our restaurant and hotel clients know what these risks are so that they can make educated decisions for the safety of their customers and the safety of their employees, as well as mitigating litigation risks where possible. Some good news is that I am already seeing deal-making heat up quickly. Deals are back on track (often on a fast track!) and people are eager to grow. My clients are expanding all over the country, so it’s a really exciting time for

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them and the industry as a whole. This renewed focus on deal-making has also revealed a growing shift in how restaurant projects are securing the funding to expand. A lot of clients are lucky enough to not have to borrow money; they reinvest their money from their existing projects to do new projects. But many entrepreneurs and restaurateurs don’t have that luxury right now. It’s been interesting to see the shift away from sourcing funds through private equity and hands-off investors. There has always been and will always be that battle between the artistic chef/restaurateur and the businessperson making the strategic investment on how to operate. In my experience, a private equity investor comes in and says, “Okay, here’s our money.” The terms are a little bit aggressive and they say they’re not going to get involved in the operations. But ultimately, they end up getting involved in the operations, and the entrepreneur/visionary has their hands tied. They don’t want to take direction from the investor, but they desperately need the funding. So, in this new, postpandemic transition, I think we’re going to see a strong shift away from this more “traditional” model. The great thing is, with the structure of loans right now, borrowing money is cheap. So, if you can do it and you’ve got good credit, access the “right” money that gives you control of your restaurant. While it seems that there are many challenges ahead for the restaurant

Christy Reuter, Partner at Blank Rome law firm, has more than 20 years of experience in the hospitality sector and specializes in domestic and global hospitality transactions and expansions. She regularly guides clients through their day to day issues, providing advice and review of employment and contractor agreements, as well as agreements with vendors and third party service providers. Ms. Reuter provides strategic legal and business counsel to clients in all aspects of their business including new ventures. Ms. Reuter negotiates lease transactions, license and management agreements and advises on company structuring and joint ventures with her experienced and practical insight.

industry as it moves beyond the strains of the pandemic, there are also many opportunities. Now more than ever, staying informed on such opportunities and policies through a talented legal team will help decide a restaurant’s success. As you look to build your legal team, please keep in mind that Blank Rome offers national resources and an extensive and diverse staff of experienced attorneys in all areas of law that touch the hospitality industry, from real estate and corporate to ligation, intellectual property, and insurance risk. Getting strong legal support from a solid bench of experienced counsel to protect your assets will make all the difference as you grow (and protect) your business in the coming months and years. I am happy to speak with business owners more through my email: C h r i s t y. Re u t e r @ b l a n k ro m e. c o m or directly on the phone, 212-8855273. For all those businesses who survived the unbelievable turmoil of the past year, kudos to you. It is now time to make this next year the most successful one yet.

October 2021 • Total Food Service • www.totalfood.com • 17

NEWS

BEVERAGE MENU STRATEGIES

By Hank Bedingfield

FREDERICK WILDMAN CREATES REBIRTH OF BOLLA

n June 2019, Frederick Wildman & Sons acquired Bolla with the vision to expand their wine offerings into the mainstream. Founded in 1883 by Abele Bolla and family, Bolla began with Soave wine and then over the years became a strong brand awareness and equity. the new face of Bolla and drive contion of restaurateurs, sommeliers, portfolio offering of Pinot Grigio, It is a brand with a long history and sideration among consumers who liquor stores, and everyday conChianti and Valpolicella to name an iconic sense-of-place,” Meneses might not have looked at the brand sumers alike. The brand is commita few. Through a commitment to summarized. The core of Wildman’s before. The company has partnered ted to growing, but highly values quality and associations with faplan is to recruit new consumers with world class agencies to execute their industry relationships. “When mous celebrities and icons in the through a 360 media plan which their strategic vision. the restaurants are growing and the 1950s and 1960s, the brand catathey will invest in over the next few The company has high hopes that numbers are up, we are growing. We pulted to growth in the US market years. Their goal is to communicate their investment will gain the attenadvance together,” Meneses said. and beyond. In the late 1970s, the The rebranding efbrand’s annual volume forts have been labor equaled one million intensive and taken cases but for the last time Meneses shared. 30 years has suffered “We really had to redeclines. build the brand from “For many the brand its foundations. We has meant so much, were committed to takso it is surprising it ing our time and dohas been in decline. A ing it right. At the core combination of pricthe brand is a quality ing factors, changItalian table wine. The ing management and challenge is figuring consumer shifts conout how to differentitributed to the downate it from all the other ward trend,” said Paige wines out there. What Meneses, Senior Brand makes Bolla different? Manager for Bolla and Answering that quesother Family Brands at tion has been a journey Frederick Wildman & for us,” she said. Sons. “Frederick Wildman’s goal is to revitalThose interested in ize the brand.” knowing more about Under new leadthe journey can follow ership and with rethe brand on Instagram newed investment (@Bollawine) and/or go and resources, Fredto the company website, erick Wildman & Sons w w w. f r e d e r i c k w i l d has a comprehensive Growth continues as the Frederick Wildman portfolio now includes more than 50 brands under its umbrella, each one man.com plan to turn the brand unique and each one prominent in its region of production. around. “Bolla has

“Bolla is an iconic brand that delivers a great value quality ratio. What makes the brand unique is its ability to infuse any meal or occasion with a taste of Italy. It transports you.” — Paige Meneses

18 • October 2021 • Total Food Service • www.totalfood.com

October 2021 • Total Food Service • www.totalfood.com • 19

REOPENING STRATEGIES

WITH LAURA CRAVEN

WALKING THE AISLES AT THE ISSA SHOW IN LAS VEGAS

t’s finally here, a return to some sense of normalcy with a return to our industry’s first show in a very long time. Next month, the International Sanitary Supply Association (ISSA) Show will take center stage. We are getting ready to send our Imperial Dade team to walk the show’s aisles in search of solutions for our customers. With that, I thought it would be interesting to share some of our priorities. As the world looks to emerge from months of Pandemic-related hardship, we should remember that some lessons learned during COVID are here to stay for the restaurant and foodservice industry. Two priorities for the industry that will outlive the pandemic are a commitment to hygiene and to our employees. Believe it or not, these priorities go hand-in-hand.

While it seems simple, entrance mats will prevent dirt and germs from being tracked in and will save labor costs when it comes to cleaning. As restaurants reopen across the country or redouble their efforts to cultivate a clean space, healthy indoor air quality is paramount to a successful business. The first and most affordable step every restaurant should take is letting in fresh air. If your air handling system brings in fresh air, that’s great. If not, it’s as simple as opening doors or windows — and fresh air is free! The next step which will save restaurants money while keeping the air

The ISSA show floor has much to offer during the jampacked event that encompasses 500+ exhibits, meeting hubs, pavilions, theaters, the ISSA Resource Center, and more!

20 • October 2021 • Total Food Service • www.totalfood.com

clean is by maintaining air filtration and HVAC systems routinely. Cleaning and servicing these systems on a regular basis not only improve the hygiene of a restaurant, but it avoids costly repairs and replacements while extending the lifespan of the system. Fellowes, and companies like it, produce air purifiers that, when hardwired into a restaurant, can reduce airborne particles by 99 percent. For restaurants that want a more scaled-down fix, Medify and other brands make a plug-in air purifier that can handle a small space. The third step any business should take, and a relatively affordable one, is investing in entrance mats. I know it sounds strange and is easy to overlook. The more dirt and particles you can keep outside the door, or right at the door, the better. While it seems simple, entrance mats will prevent dirt and germs from being tracked in and will save labor costs when it comes to cleaning. Indoor air quality, at almost any upfront cost, will contribute to a business that’s not just hygienic, but more profitable as well, and create an environment where employees want to work. If you think about your staff, air purification reduces illness, allergies and absenteeism. In an employeedriven labor market, those little steps to appeal to employees are more important than ever.

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.

We also found that our client base has recognized that you need to attract and keep rockstar employees to implement the programs suggested on the ISSA Show education track. While the job market in years past was mainly focused on salary, today there are more factors to consider. Employees are concerned with the social aspects of the company — with emphasis on environmental, social, and governance (ESG) policy — but, more than ever, employees care about health and wellness. Workers want to know that a company cares about health and culture, rather than just profits. Likewise, customers are more fixated on cleaning practices than ever. When it comes to air purification, customers will notice when the air they breathe has been filtered and, by word-of-mouth or other means, they recognize a business that cares about cleaning. However, there needs to be a very intentional way that restaurants clean their spaces with an emphasis on education and training.

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October 2021 • Total Food Service • www.totalfood.com • 21

TREND TALK

WITH JOYCE APPELMAN

ENSURING SUCCESS AHEAD FOR FOOD ENTREPENEURS Interview with Kathryn Gordon, Co-Founder of Food Startup Help, Educator and Author

re you an entrepreneur or established business with a product that you want to take to market? You’ll gain hard-earned advice from Kathryn Gordon who helps navigate industry challenges to launch and scale successful food industry startups. Gordon is the co-founder of Food Startup Help, a consultancy group for food entrepreneurs bringing a

product to market or opening a retail location. She draws on her exceptional professional career, as a chef-instructor in the professional Pastry and Baking program at Institute of Culinary Education (ICE), Co-Chair of the Center for Advanced Pastry Studies (CAPS) at ICE, and pre-food industry management consulting experience stirring in her MBA from NYU Stern. During the COVID-19 quarantine, her group created new tools including an online learning platform and a book, Food Business Idea to Reality: A Food Entrepreneur Guide to Launching a New Product. She shares her insights to help entrepreneurs navigate the uncertain food industry successfully.

Kathryn Gordon

22 • October 2021 • Total Food Service • www.totalfood.com

Tell us about your background in the industry. I made a career move almost 30 years ago into the food business. I earned honors certification from L’Academie de Cuisine in Maryland and in my path to pastry chef, I was privileged to train under renowned pastry chef Jacques Torres. I trained at two four-star

NYC restaurants—Le Bernardin and Le Cirque. I also refined my culinary skills while working in the three highest-grossing restaurants in the U.S. in the kitchens of The Rainbow Room, Tavern on the Green and Windows on the World, where I was the Pastry Chef of Cellar in The Sky. I turned to teaching to share those experiences that gave me a broad background. Initially at a few community colleges in NY and NJ, then at ICE. That experience gave me a broad background to teach. I’ve been at the NY campus of ICE now for 18 years. In addition, I was an assistant producer for the Carymax World and National Pastry Championships for 13 years, and have appeared on The Food Network. I am delighted that my interest and passion for my career was recognized in 2017, Chef when I was honored by Dessert Professional as one of the Top Ten Pastry Chefs in America. While at ICE, I began writing books. My first cookbook Les Petits Macarons has been described by the Wall Street Journal as the “most comprehensive and inspiring book on macarons in any language,” and has been translated into Chinese. That success inspired me to write Les Petits Sweets, a cookbook for Loire Valley Cooking, a program I have run in France for 20 years at Le Moulin Brégeon, and currently I’m looking forward to the release of my

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

latest book on bringing a food product to market, Food Business Idea to Reality, A Food Entrepreneur’s Guide to Launching a Product.

What else are you involved with? I am an active member of Les Dames d’Escoffier New York (LDNY), serving as the Co-Chair for the Scholarship Awards Ceremony and on the Green Tables Committee. The mission of LDNY is to sup-

continued on page 110

October 2021 • Total Food Service • www.totalfood.com • 23

by Alycia Cahn

CHEFCETERA

MIDDLE EAST MEETS MIDTOWN EAST: TARIK FALLOUS’ NEWEST EATERY

nown most notably for its Original Tableside Shwarma, authentic Lebanese restaurant Au Za’atar has recently opened a second location in New York City’s Midtown East. Chef and Owner Tarik Fallous is driven to share the authentic, homestyle cuisine that he grew up eating with the people of New York City. Au Za’atar features family recipes that his mother cooked at home, as well as his family’s signature ‘seven-spice’ blend. With both his original East Village location and his new Midtown East venture, Fallous has successfully fostered a unique restaurant experience that he feels represents both him and his culture. As is the story for many businesses, the COVID-19 pandemic put Au Za’atar out of business for three months. But instead of letting

the adversity of this crisis slow him down, Fallous actually used it as a catalyst to open his new location. Since opening its doors in 2014, Au Za’atar East Village has grown an impressive network of regular customers, local vendors, and friends. During the pandemic, Fallous received major encouragement and positive reactions from this support system as they asked what can we do to help you stay in business? This generous demonstration is what really inspired Fallous to open his second location. With a newfound sense of confidence and community, Tarik Fallous is thrilled to be able to expand this network, as well as give his existing customers an improved experience with this larger and enhanced space. The pandemic has redefined our idea of “normal” in insurmount-

Chef & restaurateur Tarik Fallous at Au Za’atar Midtown East (photo: Liz Clayman).

24 • October 2021 • Total Food Service • www.totalfood.com

“Our key to staffing has been our success with staff referrals, as many of our current employees will bring in their own friends or family to come join the team, fostering a real sense of unity and togetherness.” — Tarik Fallous able ways, one of which the rise of outdoor dining. This current moment creates a big opportunity for outdoor dining spaces, as people may not feel fully comfortable dining indoors just yet. The new Au Za’atar space in Midtown East required some renovation, but with construction and design permits also backed up because of COVID, Fallous took advantage of the ready to go outdoor space. Also, by mainly focusing on outdoor dining right now, Fallous is able to nail down, refine, and train his staff more than he would if he were operating both dining spaces. Efficiency and coordination are key with this new restaurant. Fallous has operated a simultaneous string of projects: with indoor demolition on a renovated kitchen and the tweaking of the outdoor dining area. “Everything is coming together to be as seamlessly as possible,” Fallous noted. With space being as limited as it is in New York City, Fallous places his focus on a creative and coherent renovation design, maximizing the restaurant’s flow for both indoor and outdoor experiences. Since Lebanese cuisine is so varied, the Au Za’atar menu is large for a restaurant of its size. To accommodate this Fallous has designed the

kitchen to have specialized equipment like extra tall ovens and grills with three levels. While staffing can be difficult for restaurant owners, especially amidst the pandemic, Fallous has been lucky to find and keep a team of staff—both in the kitchen and front of house—for many years. “Our key to staffing has been our success with staff referrals, as many of our current employees will bring in their own friends or family to come join the team, fostering a real sense of unity and togetherness.” “In the restaurant industry, one bad day in a week is enough to drag you back for an entire month, so imagine what the closures of COVID did,” said Fallous when discussing the pandemic’s effect on business. There are a lot more recent costs brought about by COVID like new equipment and sanitization procedures, in addition to the standard procedural costs that already exist. He asks for the continued patience and support of his fellow New Yorkers, as he knows now more than ever the importance of community. Despite the months of business lost, and all the uncertainties still to come, Fallous has pushed forward and is celebrating the opening of the doors of Au Za’atar Midtown East.

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October 2021 • Total Food Service • www.totalfood.com • 25

NEWS

by Alycia Cahn

NEW OPENINGS

ICONIC FAIRFIELD COUNTY EATERY GABRIELE’S TO MAKE WESTPORT DEBUT

orn and raised in Greenwich, CT, Danny Gabriele is expanding his horizons with his newest restaurant location in Westport, CT. Since last August, he and his team have been renovating the space previously known as Paul Newman’s iconic restaurant The Dressing Room. Gabriele says that he always loved the potential clientele of Westport, and believes the facility’s history will play a huge role in getting customers through the door. “We drew a lot of celebrities in Greenwich, so the new location being Paul Newman’s place The Dressing Room was just great-- it all made perfect sense. I love the facilities we have access to, it really gives us the opportunity to expand for large parties as well as do regular dining service. I can’t begin to tell you that the impact of a parking lot of this size can have on our success.” Gabriele’s Westport location is going to offer brunch, lunch, and dinners seven days a week. “Westport is a great brunch town, something we didn’t have in Greenwich and I am really excited to add it to the local restaurant scene,” added Gabriele. Gabriele’s of Westport will still be serving all of the most popular dishes from the Greenwich location, including fresh pasta and seafood. Gabriele even mentions vegetarian and vegan options on the menu as well. Gabriele’s culinary team will use

produce curated from local farmers and purveyors. Gabriele explained that Westport will definitely have its own personality separate from the Greenwich location, while still boasting the dishes that they are known and loved for. His vendor lineup includes LaFrieda Meat Purveyors and Master Purveyor for meats, and Greenwich’s Lobster Bin and New Wave Seafood for all his restaurant’s seafood needs. All the steaks at Gabriele’s-- this was the case for Greenwich as well as the new Westport location-- are prime beef and have been dry aged for twenty-eight days. Restaurant relationships are extremely important to Gabriele. “To me, it’s all about relationships, and I don’t know if most people in the restaurant industry would agree with me on this. I believe it is vital to understand how important your staff is, whether they’re a dishwasher or a waiter. That waiter could bring you hundreds of thousands of dollars a year just because they are a great server”.

“I love the facilities we have access to. It really gives us the opportunity to expand for large parties as well as do regular dining service.” — Danny Gabriele 26 • October 2021 • Total Food Service • www.totalfood.com

Gabriele prides himself in having the same employees work with him for the last ten, twenty, or even thirty years in some cases. Those little consistencies such as the same voice always on the other side of the phone or the same face greeting you when you walk in the door is something the customers really appreciate. Gabriele looks forward to creating those lasting relationships at the Westport location too. The reputation from his Greenwich restaurant is definitely already carrying over. “I am excited to bring my Greenwich customers with me, as well as build an entirely new community in Westport,” he says. Gabriele’s of Westport features a totally new brunch menu, a highly revamped lunch menu, and a dinner menu that is both familiar and distinct. The COVID-19 pandemic has changed so much about the restau-

rant industry. Gabriele finds himself at a challenging crossroads of being a high-end restaurant during a time of take-out-centric dining. “These days, to-go is very different than it was years ago. We are no longer in a time of ‘throw it in the container and go’. There are very different expectations and ideas around to-go dining, and we plan to meet those expectations”. Gabriele explained how important the packaging is for to-go orders, everything from the container the food comes into the bag and utensils even. He says that he and his team are gearing up and finding the proper components to create a most seamless restaurant experience. For Danny Gabriele, treating his team right, nurturing relationships with loyal customers and uncompromising commitment to the highest quality food are the recipe for success.

October 2021 • Total Food Service • www.totalfood.com • 27

MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING: Lunch Ladies If you like comedy-horror films, you might like to watch an awardwinning female-led short film making waves in the festivals around the world. Lunch Ladies tells the story of two burnt out high school Lunch Ladies who do whatever it takes on their quest to become Johnny Depp’s personal chefs. View on Kanopy, Argo, Dark Matter TV. The White Lotus The White Lotus is a sharp social satire following the exploits of various employees and guests at an exclusive Hawaiian resort over the span of one highly transformative week. The six-episode series shows

what happens when service workers are pushed over the edge. Watch on HBO Max. Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews... Take One Fish: The New School of Scale-to-Tail Cooking and Eating By Josh Niland This follow-up to Niland’s The Whole Fish offers 60 new revelatory recipes for treating fish with the same imagination and resourcefulness traditionally accorded to meat. It speaks directly to culinary professionals with its precision expertise.

28 • October 2021 • Total Food Service • www.totalfood.com

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING: Recipes are arranged by size of fish, from extra-small sardines and herring to extra-large tuna and swordfish. From a whole blue mackerel stuffed with fruits and nuts to a red mullet sauced with its own offal to John Dory stomach sliced and served like fried calamari, Niland is a fount of great ideas that push boundaries. At the same time, it’s easy to see just how adaptable his ideas are to the treatment of other fish. Demonstrating the versatility of his approach, Niland finds inspiration in a wide range of cuisines, including Indian, Chinese, Japanese Vietnamese, Spanish, Italian, French, and British. But it’s rare to find anything that seems familiar,

WHAT WE’RE LISTENING TO: and his surprises extend as far as the realm of desserts, including a custard tart with a sardine garum caramel and a macaron filled with kingfish fish-fat caramel. Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients By Christine Sahadi Whelan In chapters focused on the distinctive flavors of the Middle East— bright, savory, spiced, nutty, and sweet—Christine Sahadi Whelan, culinary director of a storied New York City family-run grocery business, puts cooks at ease with staple ingredients such as harissa, pistachios, tahini, and halvah.

She notes, “I always know when the New York Times or Bon Appetit magazine has published a new Middle-Eastern inflected recipe because the store is inundated with

customers clutching a clipping or peering at their phones as they peruse the shelves. looking for ras el hanout or orange blossom water. While I’m happy to sell them these trendy ‘new’ ingredients—most of which we have been carrying for decades—I know that once they have busted out that special dish for their next dinner party, these sought-after ingredients are likely to languish at the back of the pantry, forgotten and unused. I’ve lost count of the times I’ve been asked ‘What can I do with the rest of the date molasses I bought?’ or ‘What else is Urfa pepper good for?’” Flavors of the Sun is not a guide to classic dishes so much as it is a resource for making smart use of possibly unfamiliar ingredients in weeknight dishes, from winter squash with roasted pumpkin seeds to chicken with preserved lemon marinade. We give it points for practicality along with its imagination.

The Food Tech Show Podcast Join host Michael Wolf as he explores the future of food and cooking. A podcast about foodtech and the future of food brought to you by The Spoon. Listen on Apple Podcasts, Spotify, The Spoon. 7shifts Restaurant Growth Podcast The Restaurant Growth Podcast by 7shifts brings together restaurant leaders from all corners of our

industry: full-service, quick-service, tech, and everyone who helps push hospitality forward. In short, 15- to 20-minute episodes, listeners come away with practical tips, new insight, and tactics to help their restaurant grow. Previous guests include Eric Cacciatore, Danny Meyer, and Ken McGarrie. Listen on Spotify, Apple Podcasts, Google Podcasts, Youtube,7shifts Website.

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October 2021 • Total Food Service • www.totalfood.com • 29

HOSPITALITY MARKETING

WITH REV CIANCIO

WHAT THE EXPERTS ARE TALKING ABOUT (NOW) And how it can help you

just came back from Dallas, TX where I was attending FSTEC, the premier restaurant technology conference. If I heard correctly, it’s been around for 20 years. This was my first. They held it in the Gaylord Texan, which is a crazy resort owned by Marriott that even has its own water park (Yes, I took a dip!). And I ate some awesome meals (see photos below!), but we have more important matters... WHAT THE EXPERTS ARE TALKING ABOUT and what you can learn from it... I thought you might appreciate some of the top insights I learned while listening to and meeting with some of the top execs at the most

successful restaurant brands in the biz. Now before you go thinking, “my business is nothing like Applebee’s, Buca di Deppo, Smoky Bones BBQ or even &pizza,” there is something to be gained by understanding their priorities. If you know what they are prioritizing, you know what’s coming down the road for you and the better prepared you will be to do what’s needed for your business AHEAD of your competition. The first thing that is incredibly apparent... TECH IS HERE AND ITS TIME TO EMBRACE ALL OF IT. The restaurant business is be-

hind the times when it comes to a technology upgrade. So many other businesses have gone through it, making them stronger and more resilient. Technology helps you to work smarter, go faster and achieve results easier. Instead of approaching a conversation about tech you are considering with a negative attitude or putting your guard up, get curious. Start to wonder about how it can help you, what you could achieve and what your business might be like if the tech does what it’s supposed to do. If you like the vision that comes to mind, it’s time to seriously evaluate that tech.

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.

Secondly, and more importantly... Marketing is what drives sales. Yes, you need to have great food and great service, but everyone has that... you need to match it with

continued on page 114

Some delicious Texas comfort food included (L-R): Pizza topped with mozzarella sticks and Pringles at Sauce’d Pizza in Grapevine; Texas Hill Country BBQ from Vaqueros in Grapevine; and Trashy style Breakfast Tacos at Torchy’s (IYKYK)

30 • October 2021 • Total Food Service • www.totalfood.com

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October 2021 • Total Food Service • www.totalfood.com • 31

PROVISIONS PREVIEWED

WITH LMT PROVISIONS

RIGHT THIS WAY – A NEW OUTLOOK ON HOSPITALITY, AND A NEW CATALOG JUST FOR IT

his season, we’re humbled to launch the new LMT Provisions catalog. It’s inspired by inclusivity, and so are we. At LMT, we strive to speak to every restaurant; old, new and aspiring. This has never been more important. Inside NeueHouse, you’ll see honesty and inclusive engagement at the forefront of the mission statement. This is not just a coworking space – with its recent renovation,

the team there has relaunched a system that artfully combines community, design, hospitality and programming together to encourage deep connections and innovation among its members. This mission is strongly apparent in its food and beverage program. “We want to create a place where people feel inspired, creative and incredibly comfortable,” says Robert Marchetti, Vice President of Restaurants & Bars for CultureWorks,

the holding company responsible for NeueHouse. “The food and beverage program that we wrote was designed to inspire and nourish your soul, so that you’re feeling even better than when you sat down to eat.” That experience, of course, begins at the table. “When I design a tabletop, I’m very thoughtful about how it feels,” says Marchetti. “Sometimes not making a moment out of some-

Sarah Bulmer is the Brand Strategist for Singer Equipment Company, supporting strategic communication with Singer’s diverse range of hospitality clients and manufacturer partners. She studied Journalism & Mass Communications with a focus in food writing at the University of Iowa. Sarah is based in Brooklyn, New York and can be reached at sbulmer@singerequipment. com.

thing is just as important as making a moment. Marchetti selected Rosenthal’s Junto Alabaster collection paired with Queen Anne cutlery from Sambonet. “I buy Sambonet cutlery everywhere I do a restaurant in the world because it doesn’t have to make a statement. It’s just beautifully sim-

continued on page 112

The table setting at NeueHouse in New York City.

32 • October 2021 • Total Food Service • www.totalfood.com

The cover of the new LMT Fall/Winter catalog. Plating by Executive Chef Liaison Jamie Simpson, The Chef’s Garden, Milan, OH. Photography: Michelle Demuth-Bibb.

Executive Chef Liaison Jamie Simpson, The Chef’s Garden Plating on Adelaide Evergreen, Steelite USA for LMT Provisions

introducing new products 2021 Our New Product Brochure features more than 120 pages of exciting and innovative new products!

October 2021 • Total Food Service • www.totalfood.com • 33

NEWS

EQUIPMENT AND SUPPLIES

STEELITE TO DISTRIBUTE INNOVA’S STRAHL BEVERAGEWARE TO NORTH AMERICA + UK

teelite International, “Steelite,” the world’s leading supplier of tabletop and buffet solutions to the global hospitality industry, recently announced that they have entered into an exclusive distribution agreement with Innova Products Limited, a prominent manufacturer of polycarbonate beverageware and owner of premium iconic brand Strahl. With the first agreement beginning October 1, 2021, Steelite will distribute Strahl beverageware to the hospitality markets in the United States, Canada, Caribbean, UK, and the European Union. “Steelite International focuses on creative design, unique products, and the highest level of service. Strahl’s range of premium polycarbonate beverageware exemplifies everything that Steelite International believes is important. We look forward to providing Strahl to our customers around the globe,” stated Steelite International President and CEO John Miles. Strahl’s design and quality philosophies align exceptionally well with the core values of Steelite International, making this a perfect partnership. Strahl’s innovative and premium beverageware will complement Steelite’s existing tabletop, banquet, and buffet collections, offering the end-user countless opportunities to elevate their food and beverage presentations. Strahl beverageware was designed in New Zealand more than 25 years ago and offers the perfect balance between weight, clarity, elegance, and durability, replicating glass but with the added advantage of being virtually unbreakable. With a vast range of product lines for all occasions and a no-compromise approach to quality and customer support, Strahl has

become the choice of the world’s most prestigious hotels, resorts, cruise lines, personal luxury vessels, motorhomes, and around the home. Made from Germansupplied FDA-approved virgin polycarbonate and hand-finished to ensure a beautiful glass-like finish, Strahl offers everything glassware does without the costs and safety risks associated with breakage. Being commercially dishwasher safe provides peace of mind to business owners wishing to reduce costs through glass breakage. Innova Products Limited, NZ CEO – Craig Dais states, “As a company who prides itself on product quality and guaranteed customer satisfaction, we could not be more excited for this exclusive distribution partnership with Steelite International. Entrusting our long-established premium Strahl beverageware business has not been taken lightly. However, Steelite International is a marketplace leader with an exceptional reputation for serving the needs of the hospitality community, has an excellent team with a wealth of experience.” About Steelite International: Steelite International is the leading designer, marketer, manufacturer, and supplier of award-winning tabletop and buffet products for the global hos-

34 • October 2021 • Total Food Service • www.totalfood.com

al Porcelain, and Robert Gordon Pottery. Dual headquarters, located in New Castle, PA, and Stoke-On-Trent UK, along with a 500,000 square foot manufacturing facility and twelve showrooms worldwide, enables Steelite to service over 140 countries for more than 50 years. Steelite is committed to providing the best in functionality and design while minimizing the effect on our environment. For more information, visit www.steelite.com.

pitality industry. Steelite core brands include Steelite Distinction & Performance, William Edwards, DW Haber, Creations, Folio, Varick, and Aspen. In addition to their core brands, Steelite distributes such prominent brands as Mogogo, Rona 5-Star Glass, Bormioli Rocco, Rene Ozorio, Robert Welch, Roy-

About Innova Products LTD: Innova Products Limited is a global company that has built its reputation on innovative design and quality products across a wide range of kitchenware (ClickClack Kitchen Solutions) and Strahl beverageware products. Innova’s long history of providing high-quality, innovative products to our global customers is well documented and supported by strong brands successfully enduring the test of time. All our products are produced in state-of-the-art facilities, which are ISO accredited. Production is carried out under the close supervision of quality control teams to ensure the highest standards are met. Innova is committed to its customers and, to this end, is investing significantly in consumer research to ensure new products meet the changing needs of our customers.

October 2021 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

FRANCISCO MIGOYA Head Chef, Modernist Cuisine

Francisco Migoya, Head Chef, Modernist Cuisine

36 • October 2021 • Total Food Service • www.totalfood.com

rancisco Migoya is head chef at Modernist Cuisine and coauthor of the highly anticipated Modernist Pizza. He grew up in Mexico City, immersed in the cultures of his parents: American, Italian, and Spanish. The flavors of his family’s cooking and of his neighborhood were integral to his life, encouraging an early love of cuisine. Chef Migoya’s first calling, however, was art. Before turning his attention to food, Migoya, a self-taught artist, set his sights on art school to study drawing, primarily in pencil, charcoal, and ink. Encouraged by a friend, he acquired a staging position in a Mexico City hotel at age 16. Migoya quickly realized that the kitchen was where he belonged. This experience led Migoya to pursue a culinary degree in Mexico and then a full scholarship to study gastronomy in France. After moving to New York in 1998 and working in savory kitchens, Migoya eventually answered a newspaper ad for a pastry cook position at The River Café in Brooklyn, where he immediately connected with the world of sweets. He then went on to work as the pastry chef at Veritas in New York City, the executive pastry chef at both The French Laundry and Bouchon Bakery, and as a professor at The Culinary Institute of America in Hyde

Park, New York. In 2014, Modernist Cuisine founder Nathan Myhrvold pried him away from his life in the classroom. Migoya joined Modernist Cuisine to lead the culinary team and direct research. Together, he and the Modernist team spent over four years researching the science, history, and techniques of bread making. From B&I dining to every variety of restaurant imaginable, pizza has become a staple on virtually every commercial kitchen menu. When TFS heard that the Modernist Cuisine team was currently conducting research and writing their next book Modernist Pizza, we simply had to track him down and share his findings of what has morphed into a 1000 plus pages about the intricacies of pizza. What and who got you interested in the restaurant industry? When I was a teenager, I originally dreamt of going to art school, but my parents suggested that I focus my studies on something more practical. It was a natural transition for me to segway from the arts to food. My view is that there is a creative, artistic vision behind cooking, so it was a good compromise between my parents and myself. Additionally, the act of going to restaurants and the role that food played in our family inspired me to go into cooking. My father is from Spain, my mother is Italian-American, and I grew up in Mexico, which are three massive food cultures, and

continued on page 38

October 2021 • Total Food Service • www.totalfood.com • 37

Q&A

FRANCISCO MIGOYA, from page 36

there were formative experiences that came along with those cultures. Food was always a big deal, and it was a career prospect that really enthused me to get into cooking for a living. Did you have any formal business or culinary education? When I was growing up in Mexico there was not a formal culinary training school, you had to find your own way by taking courses on your own. However, I found a university that offered a degree in hotel and restaurant management and within that there were some culinary classes. The reason why this university appealed to me so much was because they had academic relationships with culinary schools in Europe. While I was in college, I was able to obtain a scholarship to a culinary school in France and I was able to study for one year in France. This experience was extremely formative for me as it exposed me to

the world of professional cooking as well as teaching me how to cook.

that was before I got a call from a recruiter at Modernist Cuisine.

What was your career track prior to joining Modernist Cuisine? Before I started working at Modernist, I was in New York City working in a few restaurants such as the River Café, which was my first restaurant job in New York. From there I went on to be the executive pastry chef at the French Laundry, and the Bouchon Bakery in Yountville, California. I was there for about a year and half, before moving on to being a professor at the Culinary Institute of America in New York. While teaching there for eight years, I opened my own chocolate shop with the goal of expanding the shop after my time teaching. The idea was to continue the chocolate shop, but

What was it that attracted you to the Modernist mission? When the first Modernist Cuisine book came out, I thought if they ever wrote a book about what I know how to do; bread, baking and pastries. I felt that I would be a perfect fit for the job. The happy coincidence occurred during my final year of teaching, when I was working 20 hours a day, seven days a week between teaching and running my own business and I was feeling burnt out. During that time, I received a call from Modernist asking if I was interested in applying for their head chef position. It was one of those moments that was divine intervention for me, it was a job I had always wanted,

and it came at the perfect time. For those of us who don’t understand the Modernist mission, what is it? I think the best way to describe our mission, is that our job is to understand how things work. To try and improve them through technique and science and to explain that to people in a way that everybody can understand. I say this because a lot of what we do is done through science and academic research, and often that language is difficult for people to understand. There are terms in science that are very dense and difficult to understand, especially for those who have not studied the subject. Often, I feel like we are translators of that scientific information, transforming it into and explaining its practical applications. For example, saying that innovations can be made to the pro-

continued on page 40

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October 2021 • Total Food Service • www.totalfood.com • 39

Q&A

FRANCISCO MIGOYA, from page 38

cess of doing something, and not directly to the results. You can have something super classic like a beget or a Neapolitan pizza, that looks like something you have seen all your life, but by changing that preparation process it can make that final product taste better or reduce production time. Often a lot of culinary concepts and what we know about food is decades to centuries old, and the concept of modernism is what we aim to apply to gastronomy. Describe how the first two books, Modernist Cuisine and Modernist Bread changed how we look at our industry? When you are a chef in a restaurant, or a baker in a bakery or a professional in any sort of environment, you may have an idea or want to perform an experiment on something to see how you can improve it. You don’t always have the time; you barely have time to do the work you have to do. What I feel our books have done, is provide people with the results of all those experiments. Our books say how to cook a certain dish, for example fish sous vide, which is very difficult to make. In our book if we say this is how we have made fish sous vide, you can trust us because we did the testing, so that you don’t have to risk ruining a piece of fish and losing money. That is why we take deep dives into so many subject matters, to try and understand how to make beter food. That is what I think the major benefit that Modernist Cuisine provides. What led to your decision to do a book on pizza? When we wrote Modernist Bread, which is a five-volume book, it was originally going to be six volumes, so we had to start cutting certain subjects out. When we were thinking of what this book can live without, one of the subjects was pizza. We had a large chapter on pizza and decided to remove it from Modernist Bread and instead do a deep dive on pizza for one of our next projects. It made sense from a concept standpoint of going from bread to pizza. There

Francisco Migoya is the co-author of the highly anticipated Modernist Pizza book set for release later this month. Its’ 1000 plus pages offers new insight into the future of pizza making.

are good pizza recipes in our bread book, but there was so much more we could focus on within the world of pizza. Where did you even start this deep dive into pizza? We had to start in Naples, we had to begin our deep dive where it all started. We traveled to Naples, as

40 • October 2021 • Total Food Service • www.totalfood.com

well as other parts of Italy trying various pizzerias. We based it all on Gambero Rosso, which is the Michelin equivalent for Italian restaurants, and they have a specific list for pizzerias. From Naples we branched out around the world looking where pizza is relevant and where we can find distinctive styles of pizza.

Before you went through these experiments, were there some preconceived notions surrounding pizza? Yes, for example that a specific type of flour was best for a certain style of pizza, or that one type of oven was better than another type

continued on page 42

October 2021 • Total Food Service • www.totalfood.com • 41

Q&A

FRANCISCO MIGOYA, from page 40 MICRO MERLOT MIX™ ON MOROCCAN SPICE RIBS CREATED BY CHEF DONTE SHAW

The Modernist Cuisine culinary team, led by company founder Nathan Myhrvold (center) and Head Chef Francisco Migoya (2nd-L), is comprised of talented chefs and scientists who are dedicated to understanding and advancing the state of modern cuisine through science, innovation, and creativity.

of oven. I will tell you that we came into these experiments with maybe some preconceived notions, but really an open mind. We are not beholden to any tradition, for us it is an open book where we are allowed to look at and replicate traditional styles. As you did the research, how did those assumptions change relative to how we make pizza? Something that happens a lot in the world of bread making and pizza making is that the bread maker or the pizza chef feels that everything has to be done in a certain way. The thing about dough is that it is flexible, there are things that you can and cannot control. In the end a lot of the assumptions made about pizza are based on people’s preferences. Does water really matter when making pizzas? The short answer is no; the water does not drastically affect the taste of the pizza but again it is up to a person’s preferences. We shipped in

water from around the country and around the world to test this theory and found that the different waters made minimal difference in taste. What about sauce, what can be considered a pizza sauce? We looked at various types of sauces and their consistency is similar to that of some soups. This led us to question must you use tomato sauce on pizza, or can you use different sauces or even soups. We tried pizzas with Putinesque sauce, Bolognese sauce, with a thicker gumbo as a sauce, we even made laksa which is a Malaysian soup into a sauce. The flavors that you get from these soups pair well with pizza. We did this to add to the spectrum of what can go on pizza, there are so many more possibilities than what we have now. What about cheese, does it make a difference? There are so many kinds of cheeses that can be put on pizzas, traditional

continued on page 44

42 • October 2021 • Total Food Service • www.totalfood.com

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October 2021 • Total Food Service • www.totalfood.com • 43

Q&A

FRANCISCO MIGOYA, from page 42

Neapolitan pies use fresh mozzarella. While in the U.S. we typically use a mozzarella made from skim milk that browns when cooked, unlike the fresh mozzarella used in Neapolitan pies where the cheese just melts. We also looked at how mozzarella is made and how easily flavors such as basil, paprika and garlic can be infused into the milk used to make the cheese. What role does the oven play in making a memorable pizza? The importance of the oven is how does it radiate heat; how does it transfer heat through the pizza. Is it through the oven floor, through convection, the use of hot air, is it from a flame, how is the pizza cooking? The most important attributes that a good oven has is providing consistent heat with a good recovery time. What we found was that the best ovens were well insulated, that they did not have a stone oven floor and that they were either gas or electric because those

The best way to describe the [Modernist Cuisine] mission, is that our job is to understand how things work. To try and improve them through technique and science and to explain that to people in a way that everybody can understand. I say this because a lot of what we do is done through science and academic research, and often that language is difficult for people to understand... Often, I feel like we are translators of that scientific information, transforming it into and explaining its practical applications. fuels allow for the best regulation of temperature. You’ve taken on an industry in which a lot of food moves through takeout and delivery channels, does that require a different thought process or approach? When you think about takeout and delivery the most important thing to think about is can your pizza handle

44 • October 2021 • Total Food Service • www.totalfood.com

sitting in a box for half an hour. Not every pizza can do that, Neapolitan is possibly the worst pizza for sitting in a box. The thicker crust pizzas are better for takeout and delivery because they hold heat better. What advice do you have for a restaurant or chef looking to maximize the profit and quality of their pizza program?

My first piece of advice would be to have the best oven possible for the style of pizza that you are making. The second piece of advice is to know what type of pizza you make well, know who you are serving it to, and know how to bring them the best possible product every time. All photos courtesy of Modernist Cuisine / The Cooking Lab, LLC

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October 2021 • Total Food Service • www.totalfood.com • 45

BUSINESS LAW FOR THE REAL WORLD

WITH MEISTER SEELIG & FEIN LLP

UNDERSTANDING TODAY’S RESTAURANT AND HOSPITALITY ENVIRONMENT FROM A LEGAL PERSPECTIVE

estaurateurs today want nothing more than to get back to running their restaurants. After months and months of upheaval, with mandates in flux and risk of closure constantly looming, some kind of normalcy would be a huge relief. The legal maneuvering and complex navigation needed to get back to business, however, is anything but simple. Total Food Service reached out to Meister Seelig & Fein LLP, a law firm focused on issues of real estate, employment, and loans, searching for answers and clarity in this ongoing fog of uncertainty. “The world has changed from COVID-19, and there are significant challenges that restaurants face that not many people saw coming,” said Stephen Meister, founding partner of the law firm. “There are issues with vaccine mandates, compliance with social distancing, unvaccinated employees, Paycheck Protection Program loans, and more. Restaurateurs face an incredible number of challenges right now.” The firm, practicing law since 1994 and growing from one office with a handful of lawyers to a firm with over 70 lawyers and four offices, has seen its share of legal cases and industry trends. Pre-COVID the hospitality and restaurant clients of Meister Seelig & Fein were mainly centered around issues of labor negotiations, real-estate deals, tip pooling, and sexual harassment. Today, much of that has changed. “When COVID hit, there was great stress in the hospitality sector and the restaurant space because, obviously, they were shut down, people couldn’t go to restaurants and hotels, and there was a great deal of just restructuring that with all the PPP loans and real es-

“There are issues with vaccine mandates, compliance with social distancing, unvaccinated employees, Paycheck Protection Program loans, and more. Restaurateurs face an incredible number of challenges right now.” — Stephen Meister tate leases,” Meister said. Whereas the Restaurant Revitalization Fund gave out grants to select businesses - though it was quickly exhausted and failed to reach most applicants - PPP loans need to be paid back, unless eligible for forgiveness, and many of those loans restructured. In many cases loan forgiveness and restructuring comes down to preparedness, paperwork, lawyers, and accountants. Loan forgiveness is as much of a calculation as it is a consideration, “there’s no emotion in this,” said Gregg Kligman, counsel at Meister Seelig & Fein. “It’s strictly a numbers calculation, dealing with payroll records and use of the loan proceeds, to find out if a business is eligible for loan forgiveness.” The firm is also concerned with compliance with the many, often confusing, COVID-19 mandates - and the penalty if those mandates are not upheld. “If you’re a restaurateur, you need to know all the rules and follow them. If tables aren’t spaced properly, if employees aren’t masking, and if there is a COVID outbreak, authorities are going to look at the restaurants,” Meister said. “The first thing they’ll do to non-compliant restaurants is take away your liquor license.” In a time when regulations are constantly changing and many businesses could be reopening for the first time

46 • October 2021 • Total Food Service • www.totalfood.com

in months, checking paperwork and codes is essential to staying operational. In an industry with a reputation for frivolous litigation and lawsuits, specifically with employees, organization is of the utmost importance. “There are a lot of pitfalls that owners are up against,” Kligman said. “Most of the employee lawsuits we see generally stem from improper paperwork. With businesses, thankfully, reopening, the best way to avoid liability is to have best practices in place, which includes onboarding employees properly with all the necessary paperwork.” Kligman, with a background and years of experience in employment law, accurately anticipated complications with employee vaccine mandates like that in New York City, in addition to typical suits over wages and tips. To confront any of these potential issues is to get ahead of them. Meister Seelig & Fein encourages operators to meet with legal counsel quarterly, regardless of whether or not there is an immediate issue. “An ounce of prevention is worth a pound of cure,” Meister said. Businesses should learn how to navigate the legal complexities, as the restaurant industry wades out of COVID, by contacting 212-655-3500 or emailing the New York office, at sbm@msf-law.com and gmk@msf-law.com.

Stephen Meister, Founding Partner of Meister Seelig & Fein LLP, is widely regarded for his co m p re h e n s i ve knowledge of real estate matters. His critically acclaimed book, Commercial Real Estate Restructuring Revolution (Wiley, 2010), has been used as a textbook in NYU’s real estate program. A skilled transactional attorney with a deft understanding of leases, sale agreements, and financing documents, Mr. Meister brings a powerful deal-making presence to the table to facilitate case settlement. He represents diversified clients including individual real estate entrepreneurs and investors, real estate investment trusts, hedge funds and private real estate equity funds. An accomplished multiengine, instrument rated pilot and boat captain, Mr. Meister understands the importance of self-reliance and the need for precision. Gregg Kligman serves as Counsel in the Employment Group in the New York office of Meister Seelig & Fein, focusing on management side employment litigation and counselling. Mr. Kligman’s practice includes defending clients in cases alleging discrimination, harassment, retaliation, wage and hour violations, and other employment related claims, including class action litigation. Mr. Kligman also assists clients with risk assessment and due diligence in connection with wage and hour matters and corporate acquisitions, advising clients on potential exposure based upon the incoming company’s employment practices. As a member of the Employment Group and the Meister Seelig & Fein Coronavirus Task Force, the height of the pandemic, Mr. Kligman provided valuable and detailed step-by-step instruction to employers on the Paycheck Protection Program (PPP) and the PPP Forgiveness application. He also provided clients with regular guidance on the SBA’s constantly changing PPP loan applications and forgiveness rules as well as the Restaurant Revitalization Fund. His greatest impact was on MSF’s hospitality clients during their time of need and support.

Article contributions Bedingfield

Hank

October 2021 • Total Food Service • www.totalfood.com • 47

NEWS

By Hank Bedingfield

FOOD MARKETING

THE NORTHEAST’S LEADING FOOD SALES AND MARKETING FIRM SETS SIGHTS ON METRO NY WITH DEBUT OF NEW FACILITY

.J. Letizio Sales & Marketing, with Al Letizio Jr. at the helm, has set sail on an expansion of its Foodservice business to expand its footprint thought the Northeast United States. With fortified ambition, new partners, The A.J. Letizio Management Team is executing on a game plan to ensure success in both the foodservice and retail for its customers and clients. The New Hampshire-based food sales and marketing agency hopes to grow its business in food service and wholesale supply with the acquisition of Queens, NY-based company, Forgione Associates, whose

reach and reputation in the Tri-State area became part of the A.J. Letizio family earlier this year. The Windham, NH based food sales and marketing firm is set to bring its unique portfolio of resources and proven success to the competitive New York Metro marketplace. The merger was marked by a week of celebration, late last month with the opening of a renovated regional headquarters in Maspeth, New York. The move into Metro New York was marked by a ribbon cutting and grand opening that included the Letizio family hosting partners, clients, employees, and the Metro New York restaurant and food ser-

“This industry relies on human interaction that we have remained committed to providing and there’s no replacement for that.” — Al Letizio Jr.

vice community at their spectacular new Empire State facility. With a full state of the art test kitchen, A.J. Letizio has positioned their new facility to help its customer base of foodservice and retail professional source and create new menu solutions. The partnership itself, between A.J. Letizio and Forgione Associates, has proven to be a perfect fit. “The more we talked to Forgione Associates, the more we realized that these people are like family to us,” Letizio excitedly said. “The combination of strengths between our two businesses, with their infrastructure, relationships, and talented employees, gave us a legitimate start in Metro. It was a match made in heaven.” And for Al Letizio Jr., culture and family are the keys to business. Letizio, from a lineage that has been in the food business since the family came The A.J. Letizio Sales and Marketing family brings a unique ‘menu vision’ to Metro New York’s restauto America in 1912. Al rant and foodservice professionals and the distributors that support them

48 • October 2021 • Total Food Service • www.totalfood.com

spent his youth apprenticing at the family meat market—butchering meat, driving the delivery truck, and working in the warehouse. “My family has been in this business for five generations,” Letizio explained. “There’s a certain entrepreneurial spirit in our industry that makes it almost the last bastion of the Entrepreneurial American dream.” For Al Letizio Jr., that spirit was inescapable as he launched his own business career. A.J. Letizio Sales & Marketing, for all of its regional growth, prides itself on being a business of relationships, where the company succeeds on the merit of daily conversations, trust, and good faith. In the last 20 years as the food sales and marketing industry trended towards the creation of national brokerage firms and cost-cutting, A.J. Letizio remained committed to those pillars to grow successfully despite the size of its new competitors. “As everything shifted towards national business and commodity food sales, restaurateurs and the distributors that support them could see that bigger simply wasn’t better. They started to realize that

continued on page 118

October 2021 • Total Food Service • www.totalfood.com • 49

NEWS

By Brian O’Regan

SPECIAL EVENTS

ISSA SHOW SET TO RECONVENE IN LAS VEGAS IN NOVEMBER

ollowing a year and a half of the world focused on the risks of COVID-19, ISSA, the worldwide cleaning industry, and Informa Markets are reconvening their iconic tradeshow, ISSA Show North America, to celebrate the industry that helped elevate the importance of cleaning for human health, safety, and wellness. The long awaited in-person event is set to take place November 15-18 at the Las Vegas Convention Center. “We are approaching our 100-year anniversary as the cleaning industry’s voice in demonstrating the true value of clean,” said ISSA Director of Membership and Outreach Mikel Gabrielson. “Back in 1923, a group of distributor members came together and formed a group called the National Sanitary Suppliers Association. In the last 100 years we have evolved and now represent not only a group of distributors and manufacturers, but the entire cleaning industry across the globe. The founders of ISSA had the foresight and knowledge that the cleaning industry had to be unified as a community. Their goal, as ours is today with our show, is the enrichment of our membership, their customers, and the world as a whole.” To those wondering what the importance of an in-person show means to the cleaning community, Gabrielson has the answer. “ISSA Show North America is the premier event for the cleaning industry. We are approaching more than 70 years of the ISSA Show,” he said. “The show is the one time of year in North America that the

entire cleaning supply chain can come together to learn, grow, network and celebrate the industry. It recognizes the impact of cleaning for human health and safety, in the past and through the challenging times caused by the pandemic.” As for what this year’s Las Vegas show offers for both its exhibitors and attendees, Lindsay Roberts, the Group Director at Informa Markets has the answer. “I know that each exhibitor has different goals when coming to the event, but what we really want is the show to be a platform where exhibitors can connect with existing, new, and potential customers in the market,” Roberts explained. “In addition to raising brand awareness and meeting with their association partner ISSA, the show allows exhibitors to demonstrate their commitment to

50 • October 2021 • Total Food Service • www.totalfood.com

“The show is the one time of year in North America that the entire cleaning supply chain can come together to learn, grow, network, and celebrate the industry.” — Mikel Gabrielson the industry.” “Our exhibitors have solutions to some of our attendees’ biggest business problems and if attendees can use the show to help solve those problems, we find that amazing.” Roberts continued, “As for our attendees, we focus on helping them connect with our exhibitors, and to gain knowledge, inspiration, and motivation to continue in our industry. A big focus of the show is education. The show takes place over the course of four days

and during that time we have over 60 educational sessions curated in nine different industry tracks. We have tracks for business development and leadership, distribution, commercial cleaning, residential, facility health and management, hospitality, healthcare, and K-12 plus Higher Education. In addition to those courses, we offer eight certification workshops and numerous networking events.” For those wondering about the precautions being taken to ensure a safe and healthy show, Roberts has the answer. “We are weeks out from the show, and it is never too late to participate. We know attendees at live events these days make their decision closer to the show dates, but we are committed to having both a safe and effective show,” said Roberts. “The Las Vegas Convention Center is a Global Biorisk Advisory Council™ (GBAC) STAR™ accredited facility. The show’s official cleaning contractor has earned GBAC STAR Service Accreditation, meaning they know how to properly clean, disinfect, and prevent infections.” For both exhibitors and attendees looking for more information, visit issashow.com.

October 2021 • Total Food Service • www.totalfood.com • 51

SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

FALL IN LOVE WITH NEW AUTUMN BEVERAGES

utumn is officially here. Wacky as it may feel with Covid 19 restrictions and concerns still lingering, the new season heralds a time for exploring and embracing new things. The kids are back in school (many of us will lift a glass to that!), and for those who are Jewish, it is even a whole new year. No matter how many years you’ve worked in the hospitality business you can’t admit there’s not something exciting about fall. Menus get turned over, new ingredients gain prominence (goodbye zucchini and stone fruits, hello pumpkin spice), and in some parts of the country air conditioners don’t have to work as

hard. Though we certainly do! So, in honor of fresh starts, and because in the beverage industry we look forward every year to this most profitable of seasons we affectionately refer to as OND (October, November, December for those of you just getting your feet wet in the business) this month’s column is full of exciting new products you can explore and then share with your guests. They’ll surely be as delighted by them as we were. Square One Organic Mixers Spicy Ginger Syrup Count this one as your bar saver! Labor shortage getting you down? Ingredient shortage screwing with your drink menu? COGs going up and now you need to re-engineer your menu for profitability, or your beloved bar or restaurant will fall into the red? Check out Square One Organic Mixers Spicy Ginger. The deep spicy warmth of fresh Peruvian ginger root gets a bounce from some coriander spice and a touch of fresh lime and coriander spice. Grab it to create an in-house ginger beer using an ounce of syrup and three ounces club soda from the gun (or bottle) for a balanced Moscow Mule or refreshing soda. Or consider swapping this in where you’d normally use simple syrup. No matter how you serve it, non-alcoholically, as your house Moscow Mule,

52 • October 2021 • Total Food Service • www.totalfood.com

or in a whiskey cocktail, you’ll appreciate that Square One offers up 16% real ginger juice and 25 servings per bottle making it more environmentally friendly than buying bottled ginger beer. And it saves on waste too. The fact that it tastes delicious is a given bonus, of course. Stauning Whisky Looking for something new to use with that ginger syrup you just ordered? How about some Danish whisky that’s just landing in the US market this year? While we’re sure that Stauning would be great in cocktails we’d highly recommend you taste these on their own. Stauning Whisky takes its name

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 this one. Darn pandemic.) You can reach her at francinecohen@mindspring.com

from the village it calls home. Situated on a fjord in West Jutland on the west coast of Denmark, this is a place of big skies, wind, moorland, and miles of shifting dunes. These 100% locally grown barley and rye-based whiskies were created with a focus on reviving and innovating traditional methods lost to industrialization. All three expressionsStauning Rye (70% malted rye, 30% malted barley), Stauning Kaos (a triple malt featuring rye, smoked and unsmoked single malt whiskies), and Stauning Smoke ( 100% malted barley that’s been peat and heather smoked) are floormalted in-house at the distillery. Distillation takes place in 24 small copper pot stills which are direct-fired to create complex flavors, giving the whiskies weight and character that reflects the surrounding landscape of the Danish west coast. Look for these notes in the: Rye- freshly-baked rye, red

continued on page 105

October 2021 • Total Food Service • www.totalfood.com • 53

NEWS

By Eva Scott

SPECIAL EVENTS

PECINKA FERRI SET TO HOST GHOST & VENTLESS KITCHEN EVENT

he ghost kitchen model and ventless equipment top the list as key emerging trends. They have both revolutionized the way people eat and how food products are prepared and delivered. At the Inaugural Pecinka Ferri Ghost & Ventless Kitchen Forum slated for November 16, they will take center stage. The highly anticipated event will present an overview of the concepts, planning, development, and execution necessary to be successful in this space. The event will include breakout sessions, experts, live cooking, and more. “I had this idea for a while now, to bring folks together of like

minds in the industry to define what a ghost kitchen is, what it requires in terms of appliances, marketing, real estate, and menu development. We thought this event would be a good place for us to clarify what this space entails and what is necessary to be successful,” noted Pecinka Ferri co-principal Joe Ferri. Among the key topics will be the different dynamics to consider for a ghost kitchen opposed to a typical dine-in restaurant. “Operators are able to work in considerably smaller spaces without the overhead costs of a parking lot or dining room, Ferri continued. It’s not uncommon for one kitchen to be cooking for several different brands with a wide

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“Ventless cooking in many cases enables space that couldn’t be considered for cooking to create new profit opportunities for the creative restaurateur and foodservice operator.” — Joe Ferri variety of menu types. We are seeing incredible flexibility and adaptability from chefs in these ghost kitchens. To make them work, it requires a fresh new look at the equipment in the kitchen.” Highlights include an overview of the ventless revolution from Middleby’s Scott Heim. An 11 am keynote by Nathan’s Famous Senior Vice President James Walker. In addition, Chef Chris Galarza of Forward Dining Solutions will discuss Sustainability Through Electric & Ventless, BYOB Bagel’s Beth George will share her story with a session on Building Bagel Businesses One Entrepreneur at a Time. David Richer of Orbital Kitchens will take Pecinka Ferri attendees up close and personal with How to Start Ghost Kitchens from Scratch. The bridge between the ghost kitchen and ventless cooking concept has come from a changing real estate marketplace. “There are many prime pieces of real estate that have become available for the first time to house either a ghost kitchen or traditional restaurant model,” Ferri explained. “Ventless cooking in many cases enables space that couldn’t be considered for cooking to create new profit op-

portunities for the creative restaurateur and foodservice operator.” Ventless equipment provides flexibility for an industry that has experienced incredible stress and change this past year. Not only does this equipment make cooking operations easier, cleaner, and safer, it also offers a unique flexibility to operators. Under-utilized spaces or buildings without the proper ductwork to accommodate standard hood systems can now be used to develop ghost kitchens with ventless equipment installations. These appliances are not permanently installed and may be relocated if necessary, reducing cost in the moving process. “The portability of the equipment is revolutionary. It doesn’t become part of the structure so it falls into a completely different tax situation. There are incredible benefits to having portability. Operators can identify absolutely any venue and turn it into a commercial food outpost without having to search for ventilated spaces which in many cases simply doesn’t exist urban areas,” remarked Ferri. “Ghost kitchens are centered on

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NEWS

By Claudia Giunta

FRANCHISE OPPORTUNITIES

ICONIC H&H BAGELS BRINGING AUTHENTIC NYC TASTE TO NATION WITH FRANCHISE PROGRAM

hen you think of the New York food scene, you can easily hunt down any type of food from any culture. However, there are certain types of foods that New York just does right, considering the quality of the water in the area. At the top of that list would be pizza and bagels. The soft water, meaning low concentrations of calcium and minerals, combined with the way the dough is cooked makes for a hearty, chewy, and flavorful bagel. H&H Bagels have used the same recipe since day one, using high-quality ingredients and continuing to earn a reputation for their brand’s premium product. Founded in 1972 on the West Side of Manhattan, H&H Bagels have continued to locate all-natural ingredients from around the world. Two years after its first location launched, a second location opened on the Upper East Side. Jay Rushin, CEO of H&H purchased the remaining assets in 2014. “I spent the last 8 years rebuilding the brand after saving it from years of mismanagement.” “I was never much into a fixer-upper concept but was attracted to the great iconic New York bagel brand. I had the opportunity to come in and contribute to its growth,” shared Rushin. Starting with the infrastructure, Rushin looked to rebuild the company’s foundation and bring the brand back on point. In 2016, just two years after joining, Rushin opened a new H&H restaurant on the Upper

His recipe for success for H&H franchisees also includes operational efficiency. The H&H units will open for breakfast and lunch only, and minimize payroll with an efficient one-shift labor model. West Side. In 2017, he looked at growing the business outside of New York and started a national wholesale business for the company. “It’s a frozen product business and our products are sold nationally through Amazon Fresh, as well as 8-10 high-quality regional grocers. Our national wholesale business went up nearly 400% during the pandemic, and our nationwide shipping business went up almost 500%, mak-

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ing up for our struggles to sell locally.” Rushin shared that the vision for the future of the H&H Bagels franchise is to partner with like-minded entrepreneurial individuals. “We are highly cognizant of the people we want to work with, looking ahead to build upon our management team. Our operations staff ran both the wholesale and retail operations during the pandemic, contributing to our successes. The head bakers and managers

have been passionately working for the company for anywhere from 1525 years. We’re looking for dedicated people who take pride in our brand and culture.” H&H has partnered with MSA Consulting to launch their franchise program. Rushin shared that the target franchisee would be fans of the brand and product who are enthusiastic about the culture of running a great operation. Rushin has brought his unique ability to create a vision to the H&H national franchise rollout. The franchise unit is typically 1200 square feet and all bagels are baked in New York. Once baked to perfection, the bagels are shipped out to franchises. “We weren’t afraid of the trial-and-error process. We spent 18 months testing equipment to get it right. Our ovens, made by Revent, have proven to bake the bagels to our highest standards. Bagel concepts have struggled before, but our dedication to finding the right equipment to produce the best product consistently makes us stand out. The quality of the H&H product is unlike any other bagel in the country.” His recipe for success for H&H franchisees also includes operational efficiency. The H&H units will open for breakfast and lunch only, and minimize payroll with an efficient one-shift labor model. For more information regarding the H&H bagel franchise opportunity visit https://hhbagelsfranchising. com and sign up to receive news and regular updates.

When you choose Henny Penny, you get a partner that’s with you every step of the way. That means 99% + product uptime 24/7 customer support, and 35% fewer service calls. You’ll quickly find that life’s better with Henny Penny. Learn more at hennypenny.com/better

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NEWS

EQUIPMENT MANUFACTURING

LOHSE TAPPED TO TAKE REINS OF RATIONAL NORTH AMERICA R ATIONAL AG, the leading manufacturer of multifunctional foodservice equipment, has announced the promotion of Simon Lohse from Managing Director of RATIONAL United Kingdom (UK) to Executive Vice President of Area North America. Lohse joined RATIONAL in 2016 as Managing Director of the RATIONAL UK subsidiary, and was responsible for business operations and customer success across Great Britain and Ireland. Prior to joining RATIONAL, Lohse held various positions of responsibility at ITW, including Managing Director of Hobart Service in the UK. “During his time at RATIONAL UK, Simon’s many contributions improved our business. He brings broad and highly applicable industry experience to leverage across this important area,” said Markus Paschmann, Chief Sales and Marketing Officer, and RATIONAL AG Executive Board member. “We are confident that adding Simon to the North American leadership team will result in continued growth and a superior customer experience.” “I’m excited and honored to accept this new challenge, and I look forward to contributing to the growth and success of this region by working closely with our colleagues, customers and partners across North America,” said Lohse. As Executive Vice President for Area North America, Lohse oversees strategic positioning and business operations for the United States, Canada, and Mexico, and champions the customer-focused RATIONAL corporate culture. He also serves as President of

Simon Lohse, EVP, RATIONAL

RATIONAL USA. Lohse will be handed the reins from Rune Are, Chief Financial Officer for RATIONAL North America. Are assumed these responsibilities in December 2020 on an interim basis. Most importantly, the UK native inherits the momentum of RATIONAL’s continual introduction of innovation. This has enabled the firm to emerge as the market leader with a 60% share of the North American combi oven market. Much of the growth over the past 24 months has come on the heels of the release of the iCombi Pro. The bar raising innovation features a new level of kitchen equipment intelligence, power, efficiency, and flexibility. The nation’s chefs have embraced the unit’s ability to consistently generate

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higher productivity, shorter cooking times and lower energy consumption. With a goal of being the heart of the kitchen of the future Lohse and his team’s iCombi Pro offer an unmatched line up of features and technology. From the batching of foods that can be cooked together, sequencing of cook times, RATIONAL’s latest products offer solid time and energy saving solutions. Another breakthrough feature is the ultra-fast, approximately 12-minute interim cleaning cycle. This ensures minimal downtime by quickly eliminating cooking smells and preparing the iCombi for its next use. This means staff can grill proteins, run the cleaning cycle while they take a break, and then bake or steam delicate food items without fear of flavor transfer. The RATIONAL Group is the world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs more than 2,300 people worldwide. RATIONAL is listed on the Prime Standard of the German Stock Exchange and is included in the SDAX. To learn more about RATIONAL products and services, attend a RATIONAL CookingLive event to see how RATIONAL products help commercial kitchen operators do more with less space, waste, energy, cost, and stress.

“We are confident that adding Simon to the North American leadership team will result in continued growth and a superior customer experience.” — Markus Paschmann, Chief Sales and Marketing Officer, and RATIONAL AG Executive Board member

iCombi Pro. iVario Pro.

All of a sudden, so much more is possible. The NEW iCombi Pro and iVario Pro cover 90% of all conventional cooking applications. Kitchens can now save on energy, raw materials and time, while increasing productivity. For more information visit: rationalusa.com

Food-safe disinfection made easy. Electrostatic is the solution your restaurant needs to keep every surface germ-free, from tables to food-prep surfaces. Electrostatic sprayers from Victory Innovations® are easier and faster to use than traditional cleaning methods — and the electrostatic charge provides full, even surface coverage. They’re compatible with any water-based chemical, which means you can choose the disinfectant that best suits your needs.

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

AN APPLE A DAY… Chef Maria Loi is an Entrepreneur, Greek Food Ambassador and Healthy Lifestyle Guru. The author of more than 36 cookbooks, she will also host a new show, The Life of Loi, debuting 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 three restaurants, her current one is Loi Estiatorio in the heart of Manhattan. Connect with her on LinkedIn and learn more about her food philosophy atloiestiatorio.com/chef-loi/.

ctober is upon us… a month synonymous with the true start of fall in the US, which means gorgeous foliage, pumpkin-spice flavored everything, and of course, apple season! Not only are apples the focus of a favorite autumnal activity for families and kids of all ages, but they are a reflection of the ubiquitous nature of the fruit itself. It is the first fruit people refer to when comparing unlike items or experiences (‘it’s like comparing apples and oranges…), it is ever present in proverbs (‘the apple doesn’t fall far from the tree’), and it is supposedly the ultimate health defense, as the quintessential saying goes, ‘an apple a day keeps the doctor away…’ So where does the old adage really come from, and does it still hold true today? Healthy Apples: Apples are fundamental nutrition bombs: they are full of vitamins C and K, as well as potassium and fiber; they are also full of phytonutrients and polyphenols (yes, like those found in olive oil!), which give them their anti-inflammatory and antioxidant benefits. They have a low glycemic index, and are great for heart healthy, diabetics, and weight loss too. With all these nutritional benefits, it’s no wonder apples were the original prophylactic prescription for good health!

However, the apples we see today in 2021 are not like those we encountered 100, 50, or even 20 years ago. With the incorporation of GMOs into the food chain, many conventional apples found in grocery stores around the country are flavorless and devoid of nutrients, adding fuel to the proverbial food desert fire. Often the question is asked whether it’s necessary to buy organic – when it comes to apples, the answer is a resounding YES! Apples are

very susceptible to pests and vermin, and as such tend to be treated heavily with pesticides, which leach into not only the fruit growing on the tree, but into the tree’s roots as well. If the apple doesn’t fall far from the tree, where is the original tree? As far back as 800 BC, apples found their first official literary mention in Homer’s Odyssey, but for sure, the apples which he wrote about are

And when it comes to versatility in the kitchen, apples are my secret weapon! Did you know that the pectin present in apples makes an excellent thickening agent for sauces and soups? It’s truly incredible how one simple fruit can do – and be used for – so many things in the kitchen 62 • October 2021 • Total Food Service • www.totalfood.com

not the same as what we find today. As apples spread around the world, different varieties emerged to cope with the newfound environments. Many native populations around the world added to this assortment by intentionally breeding apples for taste and size. Currently, there are over 7,500 distinct apple varietals in the world, and thousands more that are now extinct. There are multiple ongoing projects dedicated to reviving extinct varieties, and many more dedicated to developing new ones. If you can conceive it in your mind, that apple variety likely exists today. Apples at Home: When I was growing up, our family had a small orchard near our house in Greece with approximately 27 or so apple trees. The varieties we had were limited to red delicious, golden delicious, and crab apples – the classics, as they were. My grandfather always used to tell

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MARIA LOI

from page 62

us to eat the apples with the skin on, because like many fruits and vegetables, most of the nutrients can be found there. Because of this, my grandmother made the most delicious dessert of skin-on baked apples with honey and cinnamon, and would simmer the crab apples into a tart apple sauce topping for the baked red and golden apples. I loved this dessert so much, until my grandfather took me on a trip to Mt Pelio, where a special apple varietal known as ‘Firiki’ were grown.

When we were there, I tried the specialty ‘spoon sweets’ (dessert preserves) made from these iconic Firiki apples, and my whole world changed. Much to my grandfather’s dismay, I tried to smuggle an entire bag of these apples back home with us, but I didn’t get very far, as I must have tried to hide 30 or so pounds of apples from him! Big Apples and The Big Apple: Even today, living in The Big Apple, I still think about that amazing trip I

took with my Papou (grandfather in Greek). The simplicity of the Firiki spoon sweets often serves as nostalgic inspiration for my apple-related recipes. One of the most interesting and exciting things for me when I moved to the US was seeing the incredible variety of shapes, colors, flavors, textures, aromas, and culinary applications for so many types of apples…all with interesting and unique names, readily available and at my fingertips! I personally prefer a sweeter, crisp

Uses of apples in Mediterranean cuisine include (clockwise from top R) Kolokithosoupa - Squash Soup with Fresh Apple Garnish; Salad with Apples, Walnuts, Dill, and Yogurt Dressing; Village Style Apple Cake; and Greek Apple Pie with Firikia- Milopita (All Photos courtesy of Loi Estiatorio).

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apple, with slightly less dense flesh such as the classic Golden Delicious or Rome apples for desserts like my grandmother’s Baked Apple Cake. When I use apples in salads or as a refreshing garnish for some soups, I prefer something more tart and crisp with a very dense structure, like a Pink Lady or Honey Crisp. I also love roasting apples with fresh herbs like rosemary and thyme, adding some pungent mustard as a savory component for dishes, and creating oven-baked apple chips seasoned with apple cider vinegar as a perfect bar snack to accompany crispy chickpeas (known as stragalia) for a sweet and savory balance. Of course, with the ever-increasing popularity of Apple Cider Vinegar, more and more people are aware not only of the culinary advantages this acid provides, but also the amazing probiotic benefits we can reap – if it’s good for the gut, it’s good for the soul. And when it comes to versatility in the kitchen, apples are my secret weapon! Did you know that the pectin present in apples makes an excellent thickening agent for sauces and soups? It’s truly incredible how one simple fruit can do – and be used for – so many things in the kitchen. One of my absolute favorite songs that I am known to sing in the kitchen is called “Milo Mou Kokkino,” which translates to “My Red Apple.” This is a folk song from Macedonia that every child in Greece learns to sing and dance to from a very early age at school, and still remains one of the most popular Greek songs across the culture, even today. For me, every time I sing it, whether in the kitchen, or on my morning walks in Central Park, I am reminded of everything that makes the humble apple so incredibly special. This apple season, remember that apples are more than just a healthy snack; remember that they are a magical fruit to behold, and the old adage holds true – with a caveat – An ORGANIC apple a day keeps the doctor away! Kalí órexi! Enjoy your meal!

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NEWSMAKER

ATHANASIA DAKOU, OWNER, HELIOS PASTA

ELIOS Pasta Industry was founded in 1932 and has since become an industry leader in the pasta production and distribution business. Their company is a member of the Dakos Group, privately owned exclusively by Panagiotis Dakos’ family, with 4th generation family members holding key positions in the company. Total Food Service caught up with HELIOS Pasta owner Athanasia Dakou to learn more about the company’s past, present, and future. Can you please share the history of Helios Pasta. Who were the entrepreneurs behind the launch of the brand? Our great-grandfather founded the flour mill back in 1875, and today the 4th generation of DAKOS’ MILLS proudly continues to supply highquality raw materials and cereals, and is the exclusive supplier of the main raw material – i.e. the durum wheat semolina – for HELIOS. This further empowers us through a vertically integrated manufacturing structure, resulting in immediate and effective quality control, and flexibility in the production process. From its establishment until today, at HELIOS we constantly invest in state-of-the-art equipment for our production facilities, developing new, innovative products that meet our customers’ high standards, and provide the best possible training and support for our people.

working the land. Pasta, a basic and well-loved food for Greeks, could not be made at home by grandmothers and mothers anymore, as it was no longer easy or efficient to make your own pasta in the big city. The impetus behind the launch of HELIOS was to build a pasta factory to supply Greeks with high quality, delicious pasta, akin to the homemade varieties to which they were accustom. For nearly a century, the philosophy and mission of HELIOS is to achieve the absolute satisfaction of its customers and consumers. We do what is necessary to provide top quality, delicious and healthy products to each of our customers. Our goal is to follow and promote good sustainability practices to reduce our environmental impact in all our activities and to help our customers and partners do the same. Do you sell into both retail/grocery and restaurant and foodservice marketplaces? How do they differ? HELIOS has always been attentive and responsive to the market’s needs, keeping customers satisfied to the fullest by providing high quality, innovative pasta for all target segments and all dietary needs. We offer a variety of shapes, formulations, and packaging to both our retail and Foodservice / HORECA

What was the niche that you saw when you launched? Just before the onset of WWII, Greeks were leaving their villages en masse, to move to the capital for a ‘better life’, away from the tough daily activities of farming and 66 • October 2021 • Total Food Service • www.totalfood.com

customers all over the world. The two channels have much in common, such as the need for high quality, consistency, and great value – all of which are vital aspects for both segments; we do, however, see a differentiation in the order volumes, the packaging sizes available. What is your restaurant customer looking for? Our restaurant customers are excited about Greek pasta, and are eager to create delicious dishes that evoke the flavors and spirit of the Mediterranean sun and sea. The undisputable quality of our HELIOS Pasta products, coupled with our awarded and innovative shapes, ingredients and formulations, are all benefits that are highly valued by our professional customers, and a key elemental advantage for HELIOS. Can you walk us through the highlights for the foodservice line? HELIOS has the incredible competitive advantage of vertical integration and flexible production schedules, and is thereby able to offer a tremendous variety of superior quality Foodservice products made to spec from any cereal/grain, in any of our 80+ shapes, from any of the 20 pasta categories we service. Our foodservice packaging is available in convenient 6 and 10 pound resealable bags, making HELIOS the ideal, trustworthy pasta supplier for any foodservice customer. What lead to the decision to bring the product to the US for both the retail and restaurant/foodservice markets? How do you perceive the differences between the Greek restaurant operator and your target US customer? We recently partnered

Athanasia Dakou, Owner, Helios Pasta

with Chef Maria Loi on the official US launch of our line, Kiddo Pasta by HELIOS, an amazing children’s pasta line which carries the Loi Approved seal. Kiddo Pasta was designed as a fun and educational experience for the whole family, and is certified USDA Organic, Non-GMO Verified, Kosher, Halal certified, and Purity award verified. Our collaboration with Chef Loi and the Lamda Pasta Team will help bridge the gap between the American consumer in the US Market and the Mediterranean consumer, working towards standardizing not only the available variety in retail, but the consumptive habits as well. For restaurant/food service operators, the difference between Greece and the US is minimal, as both countries seek high quality products, and we are here to fulfill that need! When we think of pasta in the US, there’s a tendency to think of Italian made/inspired product. Can you share the background of the Greek

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NEWS

By Brian O’Regan

EQUIPMENT SERVICE

MALACHY ANNOUNCES MOVE INTO NEW YORK CITY WITH SERVICE MASTER ACQUISITION

he technology of the restauthrough and through, that is what we rant and foodservice induswere built on. We stopped focusing try is constantly changing. As on parts sales and really focused on kitchen equipment has beproviding the best possible service come more complex, service compato our customers. As the Internet has nies have had to do the same. Malachy changed the game, we have emphaParts & Service, a commercial kitchen sized our brand mantra of caring for equipment service company located our customer. That’s where Malachy in New Jersey, have announced their Cares comes in, we have to care about recent acquisition of New York based our employees first and put quality Service Masters Inc. The acquisition people both in our buildings as well will allow the company to expand into as in our vans. We pride ourselves on New York and the five boroughs. treating people the right way, provid“I’ve always wanted to expand the ing good services and fair prices and available to all members of the induscompany either organically or through through our acquisition of Service try, whether they be manufacturers, acquisition,” said Malachy CEO, Rich Master we can bring that mission to reps, dealers, or service technicians. Malachy. “We’re a small business and the city of New York.” Through our relationship with the XOI with that comes a small business’ In addition to growing their compavideo and training platform, we been budget. We held off on expanding beny physically, Malachy has also helped able to attract and retain multiple high cause we could not afford to buy a 20 to grow industry knowledge and exquality employees, because they have to 30-man company. I’ve known Vinpertise through their use of social meseen our videos and want to be in the cent Pavlovsky, the owner of Service dia. “Over the last five years we’ve realknow when it comes to all of the new Masters, and his brother Joe for years. ly doubled down on our social media technology in the industry.” After a great conversation with Vinny, presence,” said Malachy. “We are foOne of the practices that MalaI knew they would be the perfect fit cused on creating video content that is chy will be bringing to New York City for us. They are a small, through their acquisition experienced business of Service Masters, is their here in NYC for 20 years! expanded use of XOI techThis now allows us access nology. “XOI is a platform into New York and the 5 that helps us provide transBoroughs including Long parency to our customers Island & the Hamptons, through the use of photos which has always been a and videos,” said Malachy. dream of mine.” “Now, on every job our As for what the new actechnicians pull out their quisition means to Malatablet or phone and makes chy and their mission, both diagnostic and finMalachy has the answer. ished product video of their “Over the course of the repairs. We find it to be a past ten or so years we’ve great tool that builds trust had to choose whether to and transparency with our be a parts company that customer, while showing provides service, or a serour customer exactly what vice company that sells we did and how we fixed Rich Malachy and Samantha Farrell of Malachy Parts & Service parts,” said Malachy. “We their problem.” stand in front of the Service Masters location in New York City are a service company For those wondering

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“Now, on every job our technicians pull out their tablet or phone and makes both diagnostic and finished product video of their repairs. We find it to be a great tool that builds trust and transparency with our customer, while showing our customer exactly what we did and how we fixed their problem.” — Rich Malachy how Malachy will use this new acquisition to continue to grow in the market and how they will adapt to the evolving technology, Malachy has the answer. “With our factory authorized partnerships, we are going to be one of the first companies trained in new technologies and our technicians will be some of the first people who understand the new technology,” said Malachy. The acquisition brings Malachy the opportunity to provide factory service on Middleby’s portfolio of 60 plus equipment brands. “In New Jersey, with Malachy we are Welbilt factory authorized, and Service Master is the only Middleby Advantage factory authorized company in New York. These partnerships help us stay in touch with manufacturers, allowing our technicians to know which parts to carry in their vans, or which parts to have stocked in our warehouse. That way we can speed up repair time and help keep our customers happy.” For more information on both Malachy Parts & Service NJ and Service Masters NY, please visit https://www. malachycares.com, https://www.servicemastersinc.com, over the phone by calling (516) 567-170, or via email: richard@malachycares.com

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

NEW BIOMETRIC PRIVACY LAWS IN NYC TO IMPACT ALL COMMERCIAL ESTABLISHMENTS

n July 9, 2021, New York City implemented new laws applying to the collection and use of biometric data. As millions of now vaccinated individuals flock back to the city’s bars, restaurants and theaters, certain technologies used by these venues are now under new scrutiny and regulation. NYC’s new “Biometric Identified Information” law (“BII Law”) requires commercial establishments that collect “biometric identifier information” to display signs that such information is being collected. The BII Law further restricts commercial establishments from sharing or selling such biometric identifier information with anyone else. Biometric identifier information includes fingerprints, retina scans, hand print scans, facial recognition, voice identification, or any other physical or biological trait that would serve to identify an individual. The BII Law has two main requirements: i) a notice requirement; and ii) a restriction on the sale of collected biometric identifier information. Notice Requirement The notice requirement applies to all “commercial establishments”, defined as retail stores, food and beverage establishments (restaurants, bars, food trucks/stands) and entertainment venues (concert halls, theaters, museums, stadiums, arenas, amusement parks).

The BII Law further restricts commercial establishments from sharing or selling biometric identifier information with anyone else. Biometric identifier information includes fingerprints, retina scans, hand print scans, facial recognition, voice identification, or any other physical or biological trait that would serve to identify an individual. If an establishment is subject to this law, and collects biometric identifier information, then the establishment must place “clear and conspicuous” signage near any and all entrances used by customers. The signage must inform the customers in “plain, simple language” that the establishment collects, stores, retains, shares and/ or otherwise uses the biometric identifier information. NYC regulators are tasked with providing additional information on the type and form of the notices, but at present time, no such guidance has been provided. Until then, it is advisable to place signage that would reasonably be understood to be “plain, simple language.” If an establishment fails to implement such signage, the BII Law allows individuals to provide notice to the establishment, identifying the alleged violation, and a 30-day cure period to the establishment to correct the deficiencies prior to any

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action being able to be commenced. If cured within the 30-day period, then no further violation shall occur and no action can be initiated. If not cured, the BII Law provides for penalties of $500 per violation, as well as recovery of the claimant’s attorney’s fees, costs and expert witness fees. There is a notable exception for biometric identifier information that is collected via photographs or video recordings (such as CCTV ), so long as no software or other image analysis processing means are used on the images or video to identify individuals based on such biometric identifier information, and the images and videos are not sold, shared or leased to anyone other than law enforcement organizations or officials. Also, while financial institutions and government facilities and agencies, as well as their employees and agents, are expressly exempted from this notice requirement, they are still subject to the restrictions

James M. Smedley is a member of the Firm and serves as head of the firm’s Intellectual Property and Technology law group. Mr. Smedley’s practice has focused on strategic counseling of companies with respect to protecting and enforcing their intellectual property rights, both domestically and internationally. Representative matters include trademark and patent prosecution, brand protection and enforcement, intellectual property licensing, anticounterfeiting counseling and privacy/cybersecurity counseling. James Smedley can be reached via email at jsmedley@egsllp.com or by phone at 212-370-1300

on sale of such biometric identifier information. Restriction on Sale The BII Law also makes it unlawful to “sell, lease, trade, share in exchange for anything of value or otherwise profit from the transaction of biometric identifier information.” Individuals claiming violations of this restriction can bring an action directly against an establishment. However, unlike the signage requirement, there is no pre-suit notification requirement, meaning that establishments do not have the opportunity to cure these violations before an action is commenced. Violations of the restriction on sale of biometric identifier information range from $500 for negligent violations, to $5,000 for intentional or reckless violations, plus the ability in each case to recover attorneys’ fees, costs and expert witness fees. Ambiguities There exist several ambiguities in the BII Law as it currently stands. For instance, it is unclear as

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Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com October 2021 • Total Food Service • www.totalfood.com • 71

By Brian O’Regan

NEWSMAKER

CUISINE SOLUTIONS’ BERTHOLON SEES SOUS VIDE AS LONG-TERM LABOR SOLUTION

he pandemic has caused many changes to the restaurant industry, outdoor dining, increased use of takeout and delivery, but none may be harder to handle than the reduction of staff. The post-Pandemic reopening labor shortage has left many restaurant owners and foodservice operators scrambling to find solutions for their reduced staff. Cuisine Solutions believes that they have found one of those solutions: sous vide. There are many pundits in the industry, that simply don’t buy into the idea that when many restaurant workers saw their enhanced unemployment benefits terminated last month, that they would be quick to return. “We are going to quickly find out that many of these folks have moved on,” noted Cuisine Solutions Chief Strategy Officer, Gerard Bertholon. “In some cases, they have found new opportunities in healthcare or construction.” With that reality in mind, Bertholon and his Cuisine Solutions team have fine-tuned a sous vide solution to minimize the need for culinary staff while maximizing menu quality. “We have grown our business around creating solutions,” Bertholon continued. “With sous vide not only are our chef and restaurant customers able to lock in consistent flavor, but they see their waste reduced by anywhere from twenty to thirty percent.” Cuisine Solutions has also seen significant change in how sous vide can be added to hotel or restaurant’s food and beverage operation. “There’s no question that in the beginning sous vide made the most sense for a hotel

or catering facility with a large party clientele,” the veteran chef continued. “What we see today, is the addition of sous vide to an a la carte menu. In many cases it is as simple as adding,” Bertholon explained. “To see the benefits of sous vide you cannot be using the method to prepare one or two items on your menu. We find that you must have a certain percentage of your menu dedicated to having those items prepared using sous vide to see the benefits,” said Bertholon. “For example, we are working with Jon Taffer, and we have partnered with his team on creating the menu and helped to design his kitchen. On the menu, 70% of the items are prepared using sous vide. As for the efficiency of sous vide, on the weekend when the restaurant has 500-600 customers, the kitchen is staffed by three chefs and an expeditor. Those chefs can prepare the full menu, utilizing the benefits of our sous vide solutions. We say that our product becomes your line cook, helping to take over much of the necessary prep work.” When considering purchasing a new product or making a change in preparation style, restaurant owners and food service operators may be asking one important question, how will my bottom line be impacted, and to that Bertholon has an answer. “When considering switching to sous vide, you cannot look solely at food cost, if you do, you lose the big picture. You have to look at the waste reduction, reduced labor costs, and the amount of prep time saved,” said Bertholon. “Our product reheats in one to four minutes, which compared to a traditional oven is a great time saver

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Gerard Bertholon, Cuisine Solutions Chief Strategy Officer

in and of itself. With that reduction in reheat time our product allows you to turn over tables faster than if you were using an oven. With our product you can turn over a table a minimum of three times during your lunch or dinner rush. This increased turn over can help to keep your customers satisfied and increase your profits.” In addition to questioning the effects that sous vide cooking can have on your bottom line, Bertholon also has the answer to what equipment you will need to see the benefit of the Cuisine Solutions’ sous vide method. “With our products you do not need to reheat in a water bath; we work with what equipment you have in your kitchen. The American palate

wants something juicy, but it also wants something seared, something with a crispy outer bark,” said Bertholon. “When I do trainings with my customers, I tell them that 90% of the time I reheat the product outside of the bag. I cook inside of the bag, but then I put it on the grill, in the fryer, in the TurboChef, or in the broiler to bring back a crispy feel.” For the chef, restaurant owner or foodservice professional, that would like to stay focused on their guests dining experience and at the same time eliminate the on-going headache over staff recruiting and retention, sous vide from Cuisine Solutions is a recipe for success.

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

WHY MINDSET MATTERS FOR RESTAURANT GROWTH

ere is how real restaurant growth starts. It starts when you work on becoming the leader your restaurant needs. It starts with you changing your role in your business. Your restaurant growth depends on how you see the world around you and your mindset. Let’s talk about mindset first. Restaurant growth starts with a growth mindset. The other mindset is a fixed mindset. What’s the difference? • A person with a fixed mindset sees challenges as obstacles, as somebody else’s fault. A person with a fixed mindset doesn’t look for alternative solutions, tends to use little energy in searching for answers,

Adopting a growth mindset changes how you look at the world. Instead of seeing everything as a challenge that stops you dead in your tracks, you see nothing but opportunity. You know you must look for solutions and trust in alternative solutions. doesn’t want to learn new things or make changes in their business. There tends to be an edge of fear and a tendency to blame outside forces or people.

looks for solutions, known and unknown. They know it may cost them money and it may cost them time, but nothing stops them because they see nothing but potential.

• A person with a growth mindset sees a challenge and thinks they can learn something to overcome it. A person with a growth mindset

Adopting a growth mindset changes how you look at the world. Instead of seeing everything as a challenge that stops you dead in your tracks, you see nothing but opportunity. You know you must look for solutions and trust in alternative solutions. Test your mindset with this idea: you can accept and understand that to be successful in the restaurant business: you can’t do it without managers. Instead of taking the stance that managers are horrible or that managers haven’t worked out great in the past, you realize that a welltrained and prepared management team can be the ticket that allows you not to be in the restaurant 24/7. With a growth mindset, you can understand the importance of systems: that there’s a system, a process, a way of doing anything and everything in the restaurant. This includes everything from budgets and creating your plan for success to counting out a drawer the same

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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.

way every single time as well as something advanced like dollars per labor hour worked. A growth mindset allows you to understand the importance of accountability, that just because you put these systems in place, just because you have the mindset, if you’re not willing to hold people accountable to your standards, then nothing gets done your way. You don’t look at it as a negative. Instead, you see it as your job to hold your managers accountable (or what I like to call answerable). You look at it as a positive that if you train what your job is, how to do it, how well it should be done, more importantly, by when, you can hold them answerable, because they know exactly your expectations. A growth mindset allows you to see how you’re the solution to all your challenges, that it’s not somebody else’s problem to solve. If something goes wrong, it’s your challenge to learn. It’s your challenge to become the leader your restaurant needs. This pushes you to learn, become better and change for the betterment of your restaurant business. I see this in action on a weekly basis with the members in my 24-week restaurant transformation coaching

continued on page 118

October 2021 • Total Food Service • www.totalfood.com • 75

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY:

NYC COUNCIL PASSES PACKAGE OF VISIONARY BILLS TO PROTECT DELIVERY WORKERS

t the peak of the COVID-19 pandemic, when restaurants remained closed for dining in New York, it was delivery workers who helped those businesses survive. These essential workers risked their own safety to bring New Yorkers food. Now the New York City Council has passed six bills to protect their rights, including legislation to make bathrooms in restaurants more accessible for delivery workers The restaurant industry and thirdparty delivery workers must continue

to fight together to ensure that billion dollar third-party delivery companies can no longer exploit our city’s small businesses and workers. The bill to establish minimum payments: Int. 2294-A, was sponsored by Council Member Brad Lander, will address the low and variable wages received by food delivery workers, which is influenced by a multitude of factors such as: peak or off-peak times or availability of enough delivery workers; willingness to accept trips; performance reviews; the neighborhood in which the food would be picked up or

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delivered; or the amount of idle times between trips, which, if substantial, can considerably lower the effective per hour wage for the worker. “We shouldn’t have needed a pandemic, or a hurricane, for us to recognize that deliveristas are essential workers who deserve essential rights. The organizing of deliveristas and the hardships of this year have galvanized action to demand better pay, safety, and working conditions for workers who have been excluded from traditional labor protections. I’m proud to work with deliveristas, the Workers Justice Project, and my colleagues to develop this minimum pay legislation intro 2294A that, along with the other bills in this package, will get us closer to making these jobs safe and sustainable,” said Council Member Lander. This bill would require Department of Consumer and Worker Protection (DCWP) to conduct a study to determine how much delivery workers must be paid for their work. DCWP will be required to promulgate rules establishing a method of

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.

determining minimum payments for delivery workers, by January 1, 2023. Beginning February 1, 2024 and each year by February 1 thereafter, DCWP would be required to announce any update to the minimum payment method it has established. Any changes would go into effect on the following April 1. The Department would also be required to issue a report to the Speaker of the Council and the Mayor on the minimum payment standard, any amendment to the standard, and the effect of such minimum payment standard on food delivery workers and the food delivery industry. The bill that created standards for payment: Int. 2296-A, sponsored by Council Member Carlos Menchaca, addresses the problem of food delivery apps and couriers, like Relay, charging delivery workers to receive pay for their work, which can further reduce the often low-wage collected by these workers. The bill prohibits food delivery apps and couriers from charging delivery workers for the payment of their wages. It would also require the food apps and couriers pay their delivery workers for their work at least once per week.

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RESTAURANT & HOSPITALITY PRACTICE

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October 2021 • Total Food Service • www.totalfood.com • 77

NEWS

TECHNOLOGY SOLUTIONS

ROC ‘N’ RAMEN SEES 15% HIGHER CHECK SIZES WITH TOAST ORDER & PAY™

oc ‘N’ Ramen has been serving up their take on traditional ramen, fused with Caribbean ingredients, since 2014. Founder and Owner, Chef Wayne Carrington, spent 7 months in Japan learning how to make authentic ramen, and returned to the US to realize his dream of starting his own ramen shop. Keeping Doors Open with Toast Order & Pay™ Beyond unique dishes like Oxtail Ramen, Roc ‘N’ Ramen is known for its dine-in experience. Chef Wayne has worked tirelessly to build a staff that feels like family, and it shows. “I had to come up with things that make it so you’re not coming in to just eat and leave. Roc ‘N’ Ramen is more than just a good meal — it’s an interactive experience. Guests love that they can ring a bell at their table if they’re enjoying their meal, and be met with a loud “THANK YOU!” from the entire staff,” Wayne says. The last year threatened to take that all away, but Toast Order & Pay™ allowed Roc ‘N’ Ramen to be one of the first restaurants in the area to provide a contactless dining experience. Thanks to Order & Pay™, they were able to fuse their unique brand of hospitality with technology and the New Steps of Service to maintain the family dining experience guests have come to love. Instead of closing down, Roc ‘N’ Ramen recently opened a second location in the Bronx. Wayne adds, “Without Order & Pay™, there’s no way we would have been able to pivot the way we did, continue to elevate our sales, and open more res-

the importance of having a server (or “captain”) monitoring each section to provide service or help as needed. Sean says the staff at Roc ‘N’ Ramen are loving Order & Pay™. “It definitely gives them the ability to focus more on the customer service aspect and then assist anyone that needs help with anything.” With the larger sections that staff can serve, they’re taking home more in tips with each shift.

Roc ‘N’ Ramen, a Japanese-style full-service restaurant, creates efficient hospitality and a continuous service model by processing 95% of dine-in volume on Toast Order & Pay™. As a result, they’ve seen average check size increase by 15%.

taurants during the pandemic!” A More Efficient Staffing Model Sean Southwell heads up Operations at Roc ‘N’ Ramen. He says, “From day one our focus was on how this was affecting our people and community. If we closed, that’s one less outlet for people to have a way to eat. It would have been easier to close but we felt a responsibility.” Order & Pay™ allowed guests and staff to feel safer in the restaurant, and Roc ‘N’ Ramen saw reduced labor costs with the ability to serve more guests with fewer servers. Servers are in charge of their section - they still greet guests and provide first-touch hospitality, but empower

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guests to order and pay on their own when they are ready. “We realized we didn’t need as many employees as we had, especially on our service end,” Wayne says. “You always need that employee to be there for the guest because the guest still can’t get their own drink, or if they need something they’ll need that server, but we found that [a digital dine in experience] is something that the guests enjoy.” Order & Pay™ gives guests the power to order at their own speed and not feel pressured by a server waiting to take their order. Sean adds that it gives guests the power to take their time, read everything over, and order at their leisure -- but stresses

Toast Order & Pay™ is the Future of Dine-in Everyone at Roc ‘N’ Ramen believes Order & Pay™ will play a role in their restaurants well into the future. Wayne says, “We’ve already said that once this pandemic dies down, we’re going to keep this going.” He continues, “Look, it helped our business...and it’s increasing our sales!” Wayne can’t help but look to the future and think about how Order & Pay™ will help Roc ‘N’ Ramen once they’re back at full capacity. “With Order and Pay, the average check size is up 15%. That’s another $120,000 per year when we’re at full capacity. It’s transformed our business.” Wayne is such a firm believer in the technology and this model that he thinks all restaurants can benefit from Order & Pay™. “All I can say is that if you don’t do it [now], eventually you’re going to. There’s no getting around it, it’s just the way that we’re moving.” This post originally appeared on the blog On the Line, it has been reprinted with permission from the source

October 2021 • Total Food Service • www.totalfood.com • 79

NEWS

by Eva Scott

NATIONAL EXPANSION

BAR RESCUE’S TAFFER CONTINUES ROLL OUT OF RESTAURANT CONCEPT WITH BOSTON FRANCHISE DEAL

on Taffer has built his iconic brand in the foodservice industry on Television as the executive producer and star of Paramount Network’s Bar Rescue. In the last year, he has taken that brand equity into a new venture as founder and owner of Taffer’s Tavern, a fullservice tavern concept featuring signature cocktails and pub-style food. His innovative restaurant concept based on sous vide technology recently launched in Alpharetta, GA in 2020, and already has its sights set on expanding this concept to other major markets in cities across the country. Watertown’s flourishing Arsenal Yards just outside of Boston, Massachusetts will be the next stop for this roll-out opening in early 2022. There is an advantage to being a well-known brand and owner when opening a new restaurant. 2020 was a difficult year for the industry but creating excitement in the media is nothing

new to Taffer. As Taffer said, “There’s a huge difference between Taffer’s Tavern and any other emerging brand in that I am not an emerging brand, I am an emerging restaurant.” As a television presence, Taffer can identify the power of his brand in the market by television exposure and viewer ratings. This is an option not many have, and its capability to save in traditional media market spending is significant. Signs that display Taffer’s picture with the opening date and appearances on morning television shows, radio stations, and newspapers are able to create the excitement needed to generate a crowded opening day. While other restaurants had to find solutions to seating capacity limits and mask regulations according to state regulations, in Georgia, Taffer’s Tavern was not limited by such mandates. However, Taffer believes the increased sanitation practices developed within the industry during this

Jon Taffer (3rd R) poses with Cuisine Solutions & CREA Team Members last year

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“There’s a huge difference between Taffer’s Tavern and any other emerging brand in that I am not an emerging brand, I am an emerging restaurant.” — Jon Taffer time should be permanent changes. Although Taffer’s Tavern introduced state-of-the-art cleaning strategies, the sanitation practices Taffer highlighted are ones everyone can incorporate into their businesses to ensure safety for their workers and customers. These included a new approach to wiping countertops and tables more frequently, washing hands, and wearing face masks, especially those cooking the food. “We believe that the sanitation sensitivities learned during Covid should continue. I’m not sure that Covid goes away quickly, and if it does go away quickly, what happens next Fall with

flu season? Continuing these practices is committing to processes and procedures that protect us all in the longterm,” explained Taffer. Those who are familiar with the Taffer brand know of their beverage business. Taffer’s Tavern runs about 50% beverage sales, some of the highest beverage sales statistics in casual dining. Bostonians will soon be able to try their signature Taffer cocktails as well as five new signature cocktails that will be added to their menu, some as seasonal options and others to stay. A balance is also applied to the de-

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One tavern classic offered at Taffer’s will be Tot Roast Fries: roast beef, gravy, cheese curds and herbed tater tots and add a poached egg.

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October 2021 • Total Food Service • www.totalfood.com • 81

NEWS

By Claudia Giunta

CHARITABLE CAUSES

ELARA’S GRINBERG SET TO LEAD ISLAND HARVEST FOOD BANK BOARD

t takes someone with a true passion for helping people struggling with hunger to make a positive change and increase awareness and involvement for the cause. That’s sounds like Dan Grinberg, the newly elected Chairman of the Board of Island Harvest Food Bank, based in Melville, New York. His dedication towards helping Island Harvest – a Feeding America member food bank – reach its goal of ending hunger and reducing food waste on Long Island has put a spotlight on his commitment to the issue of food insecurity. Grinberg is the president and founder of Elara Brands, a Long Island based company that produces single-use gloves, clothing, and food packaging. The product line has long been a go-to for the restaurant and foodservice industry to

meet safety and hygiene standards. The veteran disposables executive has continually proven his commitment to the cause of hunger relief, not just for Long Island but across the country. “For each case of product sold, Elara donates a meal to local food banks through our partnership with Feeding America, the nation’s largest hunger-relief organization. This year we expect to reach the milestone of five million donated meals.” Grinberg started volunteering for Island Harvest in 2004 and was voted onto the board in 2005. Soon after, he was made Treasurer and is now honored to start his tenure as Board Chair. He says his experiences with Island Harvest inspired him to incorporate hunger relief into Elara’s business model. “Elara’s products are used by res-

Founded in 1992, Island Harvest Food Bank is a member of Feeding America, the nation’s largest hunger relief organization, with a four-star rating from Charity Navigator. We distribute fresh produce, meat and non-perishables throughout Long Island and assist thousands of Long Islanders daily through our innovative programming and network of community partners.

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“Working with Island Harvest inspired me to merge the fight against hunger into my foodservice gloves business.” — Dan Grinberg taurants to prepare and serve meals, yet at the same time so many people struggle to put meals on their tables, a bitter irony that moved me to start Elara with hunger relief at its core,” shared Grinberg. “Island Harvest was actually the first food bank to be a beneficiary of our program and is the model for how we support other food banks around the country.” As for his objectives as Chairman, Grinberg says the board is committed to supporting Island Harvest’s CEO Randi Shubin Dresner and her team as they expand programs and services beyond distributing food, such as establishing nutrition education programs, job training, and

other services directed towards those at risk of hunger. More than 94% of expended resources go towards programs that support Long Islanders facing hunger. Grinberg adds that Island Harvest will continue to take a leadership role in emergency response preparedness. “Island Harvest has provided incredible support to Long Islanders throughout the pandemic, stepping up to meet the unprecedented need for food. The team at Island Harvest has worked tirelessly on the front lines to meet the demand, even putting their own health at risk well before vaccines became available.” According to Grinberg, Island Harvest Food Bank is well positioned for growth. ”We recently purchased a 40,000 square foot warehouse facility, which will increase our capacity for distributing healthy and nutritious food and provide space for job training programs to give people the skills they need for employment and higher pay.” For food distributors and restaurants looking to get involved with Island Harvest’s mission, Grinberg directs those interested to donate food, expertise, financial contributions, as well as spreading the word about the issue of hunger. For more inforDan Grinberg, Founder and CEO, Elara Brands mation visit islandharvest.org.

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.

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

October 2021 • Total Food Service • www.totalfood.com • 83

NEWS

EQUIPMENT/SUPPLY AND PACKAGING SOLUTIONS

By Brian O’Regan

ENVOY SOLUTIONS SECURES EAST COAST FOOTPRINT WITH PENN JERSEY PAPER BUY

nvoy Solutions continues to build their already diverse distribution company with the recent announcement of their agreement to acquire Penn Jersey Paper Company. Once the acquisition receives regulatory approval, the family-owned, MidAtlantic market leader in cleaning products, foodservice disposables and equipment, will join Envoy Solutions’ nationwide platform. “The name Envoy Solutions was launched in March of 2021, but the basis for the company started in March of 2020, when our majority owner FEMSA, purchased North American Corporation and WAXIE Sanitary Supply,” said CEO of Envoy Solutions, Mark M. Fisher. “Our goal at Envoy Solutions is to create a nationwide distribution company that utilizes the strengths of the family businesses in our portfolio in order to create the best customer experience, provide solutions and create one of the strongest supplier partnerships in the industry

while providing great career opportunities for our associates.” For those wondering about the business strategies that Envoy Solutions implements across their expanding platform, Fisher has the answer. “Due to the pandemic, we have been able to pivot and expand our packaging business across our platform by implementing what we call the solutions model,” said Fisher. “Our solutions model is designed to develop deep relationships with our customers and supplier partners, in an effort to bring them the best possible results. We do so by drawing from our wide range of acquired businesses and our teammates. The beauty of having 400-450 experienced sales professionals, is that they can be the first point of contact with a customer. Our sales professionals build strong relationships with our customers to better understand their needs and challenges, and then they can engage with our in-house experts to develop a customized solution.”

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“We know in this business that you have to keep relationships, and you have to keep it local, so by keeping the Penn Jersey Paper Team in place, we feel that we are in a great position to build a strong bond with our customers, suppliers and the community.” — Mark M. Fisher As for what services Envoy Solutions provides to its customers, Fisher has the answer. “We provide expertise in facility supplies, packaging solutions, foodservice equipment and disposables, as well as automated equipment,” said Fisher. “One of our goals at Envoy Solutions is to help our customers find solutions to problems affecting their businesses, such as the current nationwide staffing shortage. Our solution to that is using automated technology. Automating the end of the manufacturing line, such as how a product is sealed or how it is placed in a box, can help make up for reduced staffing. Through our partnership with automated technology companies, we can help install, maintain, and run the technology. We have the ability to create solutions from design to execution, and from packaging facilities to large-scale cafeterias and foodservice operations.” The same solutions approach applies to restaurants. That is why we have a full test kitchen on site to help improve the quality and efficiency for our customers. For the customers of Penn Jersey Paper Company who are

wondering how this acquisition will affect their relationship with the company, Fisher has the answer. “With the Penn Jersey Paper Company acquisition there are two things that we do not plan to change: the name and the management,” said Fisher. “We practice an umbrella marketing strategy or naming convention. That means the company name would be Penn Jersey Paper Company, an Envoy Solutions Company. We believe in the brand equity and want to preserve the name and reputation that the Penn Jersey Paper Company has made for itself over their nearly 60-year history.” Fisher continued, “along that same line of thinking, we don’t intend to change the management team at Penn Jersey Paper. Tom R. Furia, Jr., will run the operation and keep his team in place. We find that retaining the management of the companies we acquire is part of our secret sauce as a business. We know in this business that you have to value relationships, and you have to keep it local. So, by keeping the Penn Jersey Team in place, we feel that we are in a great position to build on their strong relationships with the community.” To learn more about both companies, visit www.envoysolutions.com and www.pjponline.com

October 2021 • Total Food Service • www.totalfood.com • 85

RESTAURANT STRATEGIES

WITH RYAN GROMFIN

HOW TO EARN YOUR TEAM’S RESPECT

artin Luther King Jr. was a social activist and minister who played a key role in the American civil rights movement in the 50s and 60s. He was able to lead millions through the civil rights movement because he painted a picture that was brighter than what his followers believed was ever possible: “I have a dream that my four little children will one day live in a nation where they will not be judged by the color of their skin but by the content of their character.” Dr. King painted a picture of what the future would look like, and then he organized events that gave those who wanted something more the opportunities to get it. He did not do the work for them, but he created the opportunities. ARE YOU CREATING OPPORTUNITIES? If you think that doing the work for your team is how you gain their respect; it’s not! Your team is capable of doing the work. As their manager, leader and coach, your job is to paint a future for them that is brighter than they can even imagine for themselves. A future so incredible that they want to do the work. We respect people and processes that make our lives better, make things easier on us, or help us to grow. Some of the best coaches or teachers you ever had were the ones that were considered “hard.” But those were also the same people that were able to help you level up. Think of the processes of helping others improve and grow as “clearing the path” for their future. It is like a bulldozer clearing down trees and shrubs so construction workers can drive their trucks to a new job site and start their build. If the path had not been cleared enough for the construction workers to get their trucks to the job site, work couldn’t start.

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.

CLEARING THE PATH In a restaurant, you can clear the path for your employees by giving them the tools they need to thrive in their positions. This could include great training aids and updated checklists so they don’t forget anything during their setup. You can also have well written, simple to follow recipes and build sheets so there is no confusion about what a plated dish looks like. Providing equipment and tools that are in good working order and a safe, respectful work environment will also help your team do their job better. If you can help point your team in the right direction and provide advice or tools that help them succeed in their job, then you are creating opportunity. When you combine opportunity with success, you will earn respect. Just like Dr. King did. He helped people see a brighter future, then gave them the tools and support they needed to succeed. This can sound overwhelming, but please don’t overthink this. Get to know your team, find out what they want, what they are struggling with, and then help them. AVOIDING THE PROBLEM CAUSES A BIGGER PROBLEM What causes such a large disconnect between where we think our employees are and where they think

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they are? Often, it’s from a manager’s passive aggressive behavior. It’s much easier to back off of a problem and hope it goes away. The problem is this rarely happens and then things escalate so much that you overreact. For example, someone on the closing shift didn’t clean something properly or left something out on the counter that wasn’t supposed to be there. In the morning you come in, take a picture of it, and then text it to them. That’s passive aggressive behavior; it’s avoiding conflict. If you put postit notes in the walk-in for things that aren’t labeled properly, this is also passive aggressive behavior. I know why we do it – to avoid conflict. Nobody wants conflict and that’s understandable. But the challenge is when we avoid the small stuff, the issue gets bigger and bigger to a point where you just lose it one day and snap. Instead of treating conflict as something negative and to be avoided, treat it as constructive criticism. If someone isn’t doing something as well as they should be or if they made a mistake, let them know. It’s okay to offer criticism so long as you’re doing it in a constructive manner where you are being positive and encouraging better behavior. OPEN EARS, CLOSED MOUTH Great leaders must also be great listeners. If you can master one skill that

will take you further as a respected and trusted leader than anything else, it would be listening better; not talking more. When you are meeting with a member of your team, remove any temptation to do anything except listen. Put your laptop and phone away, take notes on paper, close the door to the office and put up a DO NOT DISTURB sign. Listening is not checking text messages and constantly attending to other’s needs. Listening is active; not passive. Listening is hearing the words and processing them; not just waiting for your turn to talk. Remember, this is about THEM not you. Resist the temptation to say things like, “What I would do is...” Or, “What I need from you is...” This only takes you back to conflict, which then leads to passive-aggressive behavior. Instead, ask questions that let them know you are listening, you care, and you want to help create opportunities for them to succeed. 1) Where could you use more help from me? 2) Where could you use less help from me? 3) What areas could I step away and let you manage without me? In the end, remember that respect is earned; not given. Treat people the way you want to be treated. Talk to people the way you want to be talked to. Listen to people with an open mind and closed mouth.

October 2021 • Total Food Service • www.totalfood.com • 87

NEWS

By Claudia Giunta

TECHNOLOGY SOLUTIONS

INDUSTRY VETERAN LAUNCHES NEW CLOUD BASED POS SOLUTIONS PLATFORM

any operators recognized the need for restaurants to strategically implement better technology systems into their brand when Covid caused most dining rooms to temporarily shut down. On-premise dining was replaced with mobile ordering and take out services, encouraging businesses to incorporate technology into their service that accurately reflected the experience guests had come to embrace while dining in the restaurants. Bob Vergidis, CVO-Chief Visionary Officer of pointofsale.cloud, observed the timeliness of launching a cloud service specific to the restaurant business in the midst of the pandemic. Launched in January of this year, the company strives to help restaurants retool technology services to make them a more strategic part of their business growth. Prior to creating his cloud business, Vergidis was heavily involved in the restaurant industry. Specifically, his technology background allowed him to help restaurants integrate technology platforms into the food and bever-

age businesses. “Restaurant operators know what they are looking for, but need help with the execution. That’s where we come in. It’s an interesting bridge to merge with my technology background to locate solutions for these operators. We are able to help build a custom POS solution for small and medium sized chains, as well as larger public businesses,” shared Vergidis. Vergidis shared that while takeout and delivery was a prominent issue from the pandemic, he recognized the need for a fully integrated solution so that pointofsale.cloud could handle the entirety of a restaurant’s services. This means handling the on-premise dining rooms, pick up and delivery services, phone call centers, as well as the entire back of the house. The Cloud would act as a single-stop technology solution that incorporates the entire dining experience for both the front and back of the house. Acknowledging that many restaurant spaces using POS have been dominated by legacy brands, Vergidis allocated what these brands were

“Restaurants can use pointofsale.cloud to engage the guests and tell their story and what makes them stand out, building a connection that keeps them coming back.” — Bob Vergidis lacking. “What they lacked was meeting customer needs, understanding how they change, and then re-establishing platform technology to help meet them,” he explained. “The new type of POS must be different and built around the restaurant’s brand while operating well against competitors. Where the larger POS brands fail is that they neglect to take the time to understand what makes everyone in the restaurant business unique and incorporate that uniqueness into the technology.” POS systems now represent the menu, how a customer is served, how they receive their check, as well as how they can receive loyalty points. “The ambiance created in person now has to translate to a digital interaction that establishes trust and loyalty with

Pointofsale.cloud is a fully integrated technology platform for multi-unit restaurants. It is a powerful ecosystem that puts you in control of your business while providing your team and guests a top-of-the-line integrated experience both on and off premise.

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a guest. Restaurants can use pointofsale.cloud to engage the guests and tell their story and what makes them stand out, building a connection that keeps them coming back.” With a cloud POS system, a restaurant no longer needs an expensive back-of-the-house computer software on premise. Rather, all their information would be located in one place with a data facilitator that connects to the restaurant through an internet connection. Additionally, it is cheaper to invest in technology today, and present information to your guests digitally. The customer-facing transactions that pointofsale.cloud provides gives guests access to self-service options so they can interact with the menu from their phone and computer. The fully integrated platform, unifying the online mobile ordering and on-premise experience, can accurately depict the story and image a restaurant aims to project. “pointofsale.cloud helps restaurants conduct their own third-party services and build their own brand, lower labor cost, and create an overall better experience for their customers,” Vergidis concluded. “Additionally, our applications are fully PCI-compliant, reducing the scope of PCI exposure when integrating our technology.” For more information about the pointofsale.cloud, visit https://pointofsale.cloud and start a live chat with one of its representatives.

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ISSA Show North America is the leading resource for education,

innovation, networking, products and commercial opportunities for companies serving the facility maintenance and cleaning industries. The event attracts suppliers, distributors, service contractors, inhouse service providers, and facility managers specializing in product categories such as foodservice disposables & equipment, paper products & dispensers, cleaning agents, cleaning tools & supplies, floor & carpet care, restroom care & service, waste containment & disposal.

View the ISSA Show Innovation Participants and vote! issashow.com/innovation Show website features all of the content above.

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October 2021 • Total Food Service • www.totalfood.com • 89

NEWS

RESTAURANT OPERATIONS

AUTOMATIC APPETIZERS: INCREASING PROFITS WITH AUTOFRY W hen diving into the foodservice world, you want to make sure you have all the tools you need to be successful. Whether you are an owner or an operator, you have to find the best ways to keep profits rising and your business growing. Everything from the food you serve to the equipment you use to prepare it, needs to be taken into consideration. Appetizers are a great way to ease into a foodservice program. Instead of intricate entrée choices, go with quick and simple menu items that can be ordered by your patrons in a variety of sizes, like personal, share-

able, or combos. For instance, Buffalo Wings can be served as a small, individual order, or a larger order meant for multiple diners. This same idea can be applied to pretty much any deep-fried app. Mozzarella Sticks, Taquitos, and even Eggrolls are just a few of the profitable possibilities. Plus, most of these items can be kept frozen, helping to eliminate food waste and manage your overhead expenses. Now, we’ve touched on the food, let’s talk about the equipment. Automatic deep fryers like our AutoFry are ideal for saving on time and money without sacrificing quality. Having trouble hiring? These prepa-

ration powerhouses do the frying for you, even shaking the baskets like an actual fry cook! All you have to do is insert your fresh or frozen product into the food chute and select your cook time. When the food is finished cooking it will dispense into an awaiting pan, ready for the next hungry customer. And did we mention all of our fryers are fully contained and remain cool to the touch during operation? This keeps you and your staff safe from potential burns or other injuries.

Automatic equipment really is a game changer. With the AutoFry doing its job, you and your staff are free to tackle other tasks like food prep, packaging up delivery/take-out orders, or general cleaning and upkeep. We know adding a foodservice program that is going to produce some substantial profits can seem like quite the struggle; but we want you to know there is an automatic solution waiting for you at MTI. To find out more visit us at www. mtiproducts.com.

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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

BELGIOIOSO CHEESE ANNOUNCES POLLY-O ACQUISITION SCOOP learned that BelGioioso Cheese, Inc. has entered into an agreement to acquire Polly-O, the historic cheese brand founded in 1899, for an undisclosed purchase price. The Polly-O brand of cheese will expand BelGioioso’s footprint in the dairy category in addition to its existing Casaro brand. Last year, PollyO achieved net sales of roughly USD $177 million. “We are thrilled to add the Polly-O brand to our portfolio and want to thank the teams at Kraft Heinz and Lactalis Group for their assistance and dedication to finalizing the agreement in such a short time,” says Errico Auricchio, President BelGioioso Cheese. “I am confident this will benefit

consumers thanks to healthy competition in the category as a result of this acquisition.” Kraft Heinz agreed to sell the Polly-O business to the Lactalis Group in autumn 2020 as part of a natural cheese transaction previously announced by Kraft Heinz and the Lactalis Group. In fulfilment of conditions identified during the customary antitrust review of that transaction by the U.S. Department of Justice, the Lactalis Group has agreed to sell the Polly-O business to BelGioioso Cheese. BelGioioso’s acquisition of the Polly-O business also remains subject to final approval by U.S. regulators and the satisfaction or waiver of other customary closing conditions. BelGioioso Cheese is a family-owned and operated company specializing in artisan Italian cheesemaking. Using only natural ingredients and fresh, local Wisconsin milk, Master Cheesemak-

Polly-O’s popular String Cheese

ers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty. www.belgioioso.com/secret

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Scotsman’s Prodigy Plus ice machine features make having a safe and healthy environment effortless AUTOALERT INDICATOR LIGHTS Easily visible LED lights provide key information without the need to touch / remove panels.

ANTIMICROBIAL PROTECTION Built-in AgION® components help inhibit the growth of microbes, bacteria, mold and algae.

For unit specifications and other brand information, scan the QR code to visit the Scotsman website.

92 • October 2021 • Total Food Service • www.totalfood.com

ONE-TOUCH CLEANING Our Prodigy Plus Cuber one-touch cleaning system makes preventative maintenance simple and efficient.

XSAFE™ SANITATION SYSTEM An optional sanitation system that circulates cold oxygen plasma inside of the machine to help sanitize the air and surrounding surfaces.

Scotsman is represented in NYC Metro by: PBAC & Associates LTD 914-793-9000 Financing Options Available

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INSIDER NEWS, from page 92

STEAL THE SPOTLIGHT WITH NEW SACRAMENTO® BLOODY MARY MIX SCOOP has heard that the bar has just been raised for the best Bloody Mary Mix! The newly formula and packaging for Sacramento Bloody Mary Mix is rich in flavorful ingredients, color, and taste. Save time and serve consistently great Bloody Marys, Bloody Marias and Micheladas with this extraordinary new mix. Taste it for yourself by requesting your free sample today at https://redgoldfoodservice. com/sacramento-bloody-mary-mix-sample-request/

HOBART ANNOUNCES WINNER OF ITS CUSTOM-DESIGNED MIXER GIVEAWAY SCOOP heard that Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, held its 13th custom-designed mixer giveaway at the 2021 International Pizza Expo in Las Vegas on August 19. Chris Burris of Pies Place restaurant in Bayville, New Jersey, was the winner of the Hobart® Legacy® HL662 pizza mixer valued at $20,000. Pies Place specializes in pizzas and traditional and specialty pasta dishes, as well as American cuisine. The mixer featured a colorful design naming it the hardest working, most loved mixer in the industry based on its power and speed. The Legacy HL662 is a maximum heavy-duty mixer with Variable Frequency Drive (VFD) technology and two fixed speeds designed for consistently mixing heavy pizza dough all day long. 94 • October 2021 • Total Food Service • www.totalfood.com

Montclair State students evaluate a university garden Chris Burris (R) of Pies Place restaurant in Bayville, New Jersey, was the winner of the Hobart® Legacy® HL662 pizza mixer

Hobart would like to congratulate Burris and the staff at Pies Place for being proud new owners of the Legacy HL662 pizza mixer. At Hobart, an ITW Food Equipment Group LLC brand, it is our mission to provide premium food preparation equipment that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most — creating great food for great people. From one plate to one thousand, Hobart helps you satisfy every appetite. Whether you need to mix, chop, grind or peel, our legendary equipment is the perfect partner. Backed by our nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works Inc.) and is proud to be an ENERGYSTAR® Partner of the Year since 2008. Explore Hobart by visiting Hobartcorp.com, connecting with us on Facebook at Facebook.com/hobartcorp or by contacting your local Hobart representative at 888-4HOBART.

MONTCLAIR STATE UNIVERSITY OFFERS GRADUATE-LEVEL CERTIFICATE PROGRAM IN SUSTAINABLE FOOD PRACTICES

SCOOP learned from Dr. Charles Feldman that Montclair State University (MSU) in New Jersey is collaborating with the Green Restaurant Association (GRA) by offering a 4-course graduate-level certificate program in Sustainable Food Practices. The program is geared to industry professionals who will have the opportunity to future their education, gain a graduate-level academic certificate and also, an industry certification from the GRA. Earned credits could be used towards a Master’s of Science Degree at MSU. Issues concerning the relationship of food production practices, food waste and ethics to sustainable production will be deliberated and actions regarding how food is grown, processed, served, marketed, sold, and consumed will be formulated. Alternative food processing models will be critically analyzed for efficiency and ethicality. According to Dr. Feldman, food waste accounts for over 20% of all solid waste products generated and this is part of a number of global issues affecting our global food system including foodservices. “Foodservice operations could lead by utilizing good procurement and production practices and demanding the same from suppliers. Now is the time to encourage the fundamental changes that are shaping the industry. Foodservice, agribusiness and food technology companies are faced with increased pressure to be more sustainably integrated. Sustainability is on the agenda for almost every food business that wants to successfully compete in the future. But more is needed to move sustainable food production from con-

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venient marketing opportunities to viable action models.” Said Dr. Feldman. “The public is becoming aware; the industry is taking notice and Montclair State University is preparing candidates to lead the way.” More information about the program is available here: https://www.montclair.edu/graduate/ programs-of-study/sustainable-food-practicescertificate/

diversity and inclusion, the program has also expanded to include two historically Black colleges and universities, Bethune-Cookman University and Lawson State Community College. Since launching its scholarship program in 2017, US Foods has offered more than $1,000,000 to deserving students pursuing careers in the culinary and hospitality industries. “We’re delighted to announce the newest members of the US Foods Scholars program and look forward to celebrating their accomplishments as they serve as the next generation of culinary talent,” said David Works, executive vice president and chief human resources officer, US Foods, in a statement. “It’s been inspiring to watch the program grow over the many years, and we are excited to support our new scholars as they embark on the next stage of their educational journey.”

CARANDINI LAUNCHES AUTHENTIC ITALIAN PRODUCTS TO THE U.S. SCOOP learned that Carandini, one of Modena’s oldest families producing hand-crafted balsamic vinegars using traditional family methods since 1641 is bringing their products to the U.S. Carandini’s artisanal premium products including Emilio Silver Balsamic Vinegar of Modena, Bianca Sweet White Vinegar, and Italian Cheese Dressing are available at Whole Foods Market locations nationwide.

CONSTELLATION CULINARY GROUP PARTNERS WITH OPEN WATER FOR ECO-FRIENDLY CANNED WATER AT THE PHILLIP AND PATRICIA FROST MUSEUM OF SCIENCE SCOOP heard that Constellation Culinary Group announced a new partnership with Open Water, launching a branded collection of purified canned water specifically for the Phillip and Patricia Frost Museum of Science (Frost Science), located in downtown Miami, FL. The eco-friendly 96 • October 2021 • Total Food Service • www.totalfood.com

The Frost Science purified canned water

branded cans are available at Food@Science, the quick-service café at the museum, offering a specialty menu of bites curated by the expert team of food and beverage professionals at Constellation Culinary Group. A portion of proceeds from the Open Water can sales at Frost Science will support the museum’s commitment to marine conservation and coastal preservation. “We are thrilled to partner with Open Water as a sustainable canned offering to hydrate all guests who eat and explore with us at Food@Science,” said Diego Malatesta of Constellation Culinary Group. “We hope that this effort will inspire our patrons to work alongside us to eliminate singleuse plastic, which will help save our shores.” As a pioneer in the canned-water category, Open Water is a plastic-free, single-use water option packaged in 100% recyclable aluminum bottles and cans, eliminating the need for plastic bottles. The brand is the world’s first certified Climate Neutral water brand and donates a portion of each sale to ocean conservation projects. To date, the company has eliminated tens of millions of plastic bottles and is working toward a goal of cutting out one billion plastic bottles by 2026.

US FOODS NAMES 18 STUDENTS TO SCHOLARS PROGRAM SCOOP learned that students across nine markets were chosen to join the US Foods Scholars program. Each one will receive scholarships of up to $20,000 to support their continued culinary or hospitality education, in addition to training opportunities with US Foods culinary professionals. This year, as part of US Foods’ commitment to

Since launching its scholarship program in 2017, US Foods has offered more than $1,000,000 to deserving students pursuing careers in the culinary and hospitality industries

This year’s recipients are: • Abbi Sanchez, a first-year culinary arts student at Linn Benton-Community College in Portland, OR. • Alec Lockridge, a first-year food business management student at Lawson State Community College in Birmingham, AL. • Angela Villanueva, a first-year culinary arts student at Kendall College of Culinary Arts and Hospitality Management in Chicago, IL.

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INSIDER NEWS, from page 96

• Anthony Trabasas, a first-year culinary arts student at the Culinary Institute of America in Hyde Park, NY. • Ashleigh Johnson, a first-year culinary arts student at Linn Benton Community College in Portland, OR. • Briana Headen, a first-year baking and pastry arts student at Wake Technical Community College in Raleigh, NC. • Chayil Hyland, a first-year hospitality management student at Cornell University in Ithaca, NY. • Christina Crossland, a first-year culinary arts student at the Art Institute of Atlanta in Atlanta, GA. • Haylee Michaud, a first-year culinary arts student, school undecided, from Lake Havasu City, AZ. • Imani Bonner, a first-year culinary arts student at Lawson State Community College in Birmingham, AL. • Jabreya Gilbert, a first-year hospitality management student at Bethune-Cookman University in Daytona, FL. • Keturah Wicks, a first-year hospitality management student at Wake Technical College in Raleigh, NC. • Mitchell Starks, a first-year culinary arts student at International Culinary School at the Art Institute of Atlanta, GA. • Phil Varney, a first-year culinary arts student at Austin Community College in Austin, TX. • Renata Salinas, a first-year baking and pastry student at Kendall College of Culinary Arts and Hospitality Management in Chicago, IL. • Sarah Turner, a first-year baking and pastry arts student at Austin Community College in Austin, TX. • Sheanejah Crabbe, a first-year hospitality and tourism management student at Bethune-Cookman University in Daytona, FL. • Tamia Debus, a first-year culinary arts student at Scottsdale Community College in Scottsdale, AZ. The US Foods Scholars program is administered with the support of Scholarship America, Careers through Culinary Arts Program (C-CAP) and the American Culinary Federation (ACF).

TOM BENE STEPS DOWN AS NRA PRESIDENT, CEO SCOOP heard that Tom Bené is stepping down as president and CEO of the National Restaurant Association and the National Restaurant Association Educational Foundation. A 30-year veteran of the food and beverage industry, Bené is returning to the beverage distribution sector. Bené joined the Association and Foundation during the initial stages of the COVID-19 pandemic and has worked with restaurant owners, 98 • October 2021 • Total Food Service • www.totalfood.com

tent and communications hub that engages and empowers organic skill-building. This feature moves the needle on employee retention by giving team members everything they need to grow, strive, and stay.”

Tom Bené

manufacturers, and distributors to bolster the industry’s recovery efforts. “We appreciate Tom’s leadership and commitment to the industry during this difficult time,” said Brian Casey, National Restaurant Association Board Chair and owner of the Oak Hill Tavern and the Company Picnic Company, in a statement. “Tom’s unique industry experience was invaluable in helping the Association and Foundation navigate a once-in-a-lifetime global pandemic.” Marvin Irby, the association’s CFO and chief people officer, will serve as interim CEO while a task force is assembled to oversee the search for a new president and CEO.

SPARKLEARN JOINS COUNCIL OF HOTEL AND RESTAURANT TRAINERS (CHART) AS NEW SILVER PARTNER SCOOP heard that The Council of Hotel and Restaurant Trainers (CHART) has a new sponsor relationship with SparkLearn, a communications and training platform helping hospitality companies streamline content delivery to their workforce. “Hospitality trainers and human resources professionals are looking for the latest solutions in learning and development,” said CHART President Serah Morrissey. “SparkLearn’s adaptive learning approach provides a user-centric con-

CHART currently has the following partners who support its mission: Platinum: ServSuccess/National Restaurant Association and the America Hotel and Lodging Educational Institute (AHLEI) Silver: DiscoverLink, Inkling, Legacy Event Productions, Schoox, Wisetail, World Manager, Restaurant Playbooks, and SparkLearn Bronze: Creative Restaurant Solutions, People & Performance Strategies, the Wine and Spirits Education Trust, and Modern Training Alliance: Dine Out for No Kid Hungry/Share our Strength, HR in Hospitality Conference, International Food and Beverage Technology Association (IFBTA), Multicultural Foodservice Hospitality Alliance (MFHA), and Children of Restaurant Employees (CORE).

JOE ITALIANO’S MAPLEWOOD GIVES BACK TO THE COMMUNITY SCOOP discovered that Joe Italiano’s Maplewood, located in the Moorestown Mall, participated in the Mall’s 2021 Back-to-School Backpack Drive, benefiting active families of the Center for Family Services, Camden, NJ. The start of this school year being particularly rewarding, Moore-

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November 7-9, 2021 • Florida Hospitality and Restaurant Facilities Summit is an invitation-only, high-level meeting that will gather Senior Executives from the largest hospitality brands and restaurant chains across the nation. Heads of Facilities, Design and Construction will have a chance to delve into discussions cultivating innovations in their projects. In a heavily client facing industry, the Hospitality and Restaurant Facilities Summit will introduce you to fresh insight on how to tackle some of the most pressing issues in the branding, design, and construction process with fellow executives undergoing similar experiences. Technology has also taken a forefront and will be discussing how technology will be transforming facilities of the future. This program will provide a forum to explore how brands are reimagining their facilities with innovative concepts and services, focusing on new, safe experiences and more.

SPONSORSHIP & EXHIBITING OPPORTUNITIES ARE AVAILABLE If you are interested in attending, sponsoring, speaking or exhibiting at this event, please call 212-532-9898 or email info@opalgroup.net

opalgroup.net

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Joe Italiano’s Maplewood team

stown Mall hosted an event that had what students need to feel good and be prepared for a fun and successful school year. Chris Curry, General Manager stated “Many individuals most affected by the pandemic were just getting by before COVID-19 and are facing greater hardship since. The elementary-age children of the Camden School District and surrounding areas in need of free backpacks were assisted through this wonderful event organized by the management of the Moorestown Mall, and we are honored to be a part of the cause.” The backpack drive took place during the month of August and Joe Italiano’s served many local families by providing free backpacks to help ease the financial burden of people who, during the pandemic, have seen the supply chain of basic items skyrocket; items that typically cost $25 are now going for triple or more. “Families that have budgetary limitations are now experiencing hardship due to post-pandemic price increases. Our goal is always to help families, not only by providing a fun dining experience where one can enjoy a quality meal but to give back when we learn of opportunities that really help enrich the local communities we serve,” said Justin Italiano, General Manager.

EG GROUP CONVENIENCE STORES AND UNITED WAY TEAM UP TO SUPPORT LOCAL COMMUNITY ORGANIZATIONS ACROSS THE U.S. 100 • October 2021 • Total Food Service • www.totalfood.com

The EG Group Store Support Center in Westborough, MA supports all EG banners in the US: Cumberland Farms, Certified Oil, Fastrac, Kwik Shop, Loaf N’ Jug, Minit Mart, Quik Stop, Tom Thumb, and Turkey Hill.

SCOOP learned that EG Group and the over 1700 convenience stores it operates across the U.S. launched an in-store fundraising campaign with United Way. EG donations will help drive funding for youth development and educational resources across the communities in which EG Group convenience stores operate. The convenience stores participating in the fundraiser include Cumberland Farms, Certified Oil, Fastrac, Kwik Shop, Loaf ‘N Jug, Minit Mart, Quik Stop, Tom Thumb, and Turkey Hill. To participate in the cause, visit your local EG convenience store through October 6th and donate a dollar amount of their choosing to a local United Way chapter at checkout. “We’re proud to help support the United Way in its efforts to improve the lives of children through education,” said George Fournier, President of EG America. “Supporting the communities in which we serve has always been something we believe in, and this partnership is a key part of our commitment. We encourage everyone to stop by their local store to participate.” For more information, or to find an EG convenience store near you, visit https://www.eg-america.com/.

HERSHEY TESTS PLANT-BASED CHOCOLATE BAR SCOOP heard that Hershey is testing a plantbased chocolate bar made with oats. The Hershey’s Oat Made Chocolate bar, which comes in almond and sea salt, as well as a classic dark chocolate flavor, was created as part of the company’s strategy to offer more better-for-you products. The chocolate bar is being tested, with loca-

tions chosen based on reaching consumers interested in plant-based offerings. Hershey will use the results of its in-market testing to determine whether to take the product national in the future. The company will also analyze the sales velocity of the product to understand as much as it can about the shopper who purchases it. “It’s so important for us to test for reality, that we’re intentionally planning a marginal level of advertising delivered to certain geographic areas for the Hershey’s Oat Made products,” said Dan Mohnshine, team lead, strategic growth platforms at Hersey, in a statement. “In fact, should they make it to market, it may be under a different moniker (as we’re still testing out whether to use the current “Oat Made” name or simply call them “plant-based”). Once naming and branding for the products are defined, we’ll tackle the even-bigger questions: How do we scale up the product? When do we launch, and who are the key retailers for this product? How soon do we complement the launch of our Oat Made chocolate with a plant-based Reese’s? Time and consumer insights will help us determine the answers, just as they’ve helped inform our entire BFY strategy.”

OPENINGS SCOOP heard that a new food hall has opened in midtown Manhattan. Located on Lexington Avenue and 53rd Street, The Hugh, which occupies the Citigroup Center skyscraper built by architect Hugh Stubbins, features 17 restaurants, bars, and food retailers, as well as plenty of seating for diners inside and out. The restaurants are opening gradually, starting this week with Avocaderia, which first opened in Brooklyn, and Thai-food spot Thank You Come Again by Roongkant Preechathammarach, who has a number of other restaurants around the city. Then will come Pesce Lulu, for Mediterranean seafood; Alidoro’s Italian sandwiches; BK Jani’s burgers; Mah-Ze-Dahr bakery; Israeli restaurant Miznon; Jumieka, which offers Jamaican jerk specialties; and Teranga, a branch of Chef Pierre Thiam’s West African restaurant in Harlem. Also to come are Doner kebabs, pizza, and Japanese food, as well as a craft beef bar from Joseph Brothers. “We see a younger clientele in this neighborhood, people who go downtown or back to Brooklyn after work, so we’re trying to capture a sense of downtown,” said Anna Castellani, who created Hugh as well as with David Swinghamer, in partnership with Boston Properties. “We tried to be true to the building.”

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NEWS

FOOD WASTE SOLUTIONS

DOLE TEAMS WITH NYC’S CITY HARVEST TO BRING AWARENESS TO FOOD WASTE

ven with the stress of the Pandemic, consumer pulse survey released last month by the Dole Sunshine Company revealed significant education gaps when it comes to the impact of food waste on hunger. A third of Americans admitting they make no effort to reduce food waste at home. The survey was commissioned as part of Dole’s ongoing consumer education efforts on food insecurity. The biggest barrier to reducing waste is that consumers just don’t know how. Over one year after announcing The Dole Promise, the company is launching the second in a series of activations called Malnutrition Labels. Inspired by the trusted and universally known nutrition label, Dole’s Malnutrition Labels were first introduced in a series of larger-thanlife projections meant to call attention to alarming nutritional issues. Now, Malnutrition Labels: Food Waste is helping to transform the symbol of waste into a valuable tool supporting waste reduction and fighting hunger, appearing on big belly smart waste and recycling bins, trash bags and waste removal trucks. The campaign will roll out during Hunger Action Month and is designed to drive education and spark action, by shedding light on the staggering statistics of food waste and its impact on food insecurity. “At the Dole Sunshine Company, we believe that good nutrition is a human

“However, around the world, even in developed countries, this is not the reality due to a gap between food (what is produced), and feed (what is available for consumption). Raising awareness, educating the consumer, and taking action to reduce food waste is critical to our promise to provide access to good nutrition to 1 billion people by 2025.” — Pier Luigi Sigismondi right. Like sunshine, it should be accessible, affordable, and available to all,” said Pier Luigi Sigismondi, President, Dole Food & Beverages Group. “However, around the world, even in developed countries, this is not the reality due to a gap between food (what is produced), and feed (what is available for consumption). Raising awareness, educating the consumer, and

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taking action to reduce food waste is critical to our promise to provide access to good nutrition to 1 billion people by 2025.” Sigismondi continued, “However, around the world, even in developed countries, this is not the reality due to a gap between food (what is produced), and feed (what is available for consumption). Raising awareness, educating the consumer, and taking action to reduce food waste is critical to our promise to provide access to good nutrition to 1 billion people by 2025.” Each label invites people to do their part and help #ChangeTheFacts at MalnutritionFacts.com through simple changes at home or by donating to City Harvest, New York’s first and largest food rescue organization. Dole has also released a Zero Waste Guide that includes tips, recipes and more helpful tools for consumers to combat food waste in their homes. “We are excited to partner with Dole Sunshine Company to highlight the importance of reducing food waste—a principle

that City Harvest was founded on. As New York City, and the world, continues to contend with the COVID-19 pandemic, the need for nutritious food remains high. It will take everyone working together—including consumers, nonprofits, and the private sector—to reduce food waste and help feed our neighbors in need,” said Rebecca Fontes, Director, Business Partnerships, City Harvest. The campaign kicked off in NYC in partnership with City Harvest. Through product donation and funding, Dole and City Harvest will rescue and deliver more than 280,000 pounds of food to New Yorkers in need. Dole worked with City Harvest’s Junior Food Council ambassadors and chefs Madeline and Anna Zakarian, daughters of Food Network Chef Geoffrey Zakarian and foodies in their own right, to create recipes that reduce food waste and promote healthy eating. As part of this initiative, nutritious, shelf stable Dole products will be distributed through City Harvest’s Mobile Markets™ this fall, farmers market-like events held in the city’s most underserved areas where community members can pick up fresh produce and goods, as well as learn how to make healthy meals at home. The integrated education initiative will be supported by out-of-home, paid digital, content, and social media.

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NEWS

CULINARY TRAINING

THE INSTITUTE OF CULINARY EDUCATION ANNOUNCES NEW ONLINE DIPLOMA PROGRAM

he Institute of Culinary Education (ICE) today launched the new Culinary Arts & Food Operations online diploma program, offering aspiring culinary professionals the opportunity to access comprehensive training from their own kitchens. The 16-month program is currently available to California residents and is on track to soon become accessible in eight additional states with more to follow. Derived from ICE’s award-winning, on-campus program and developed by the chefs and educators from its New York City and Los Angeles locations, the online curriculum provides professional training in the foundational principles of culinary arts. Students will explore the theory, science and techniques that form the basis of major cuisines. In addition, students will study the fundamentals of pastry and baking and restaurant management. Each week students will cook a variety of dishes and cuisines during culinary labs, attend interactive lectures and discussions, work on projects, watch videos, read texts, explore techniques and hone skills that are the foundation of fine cooking. ICE has partnered with meez, the allin-one recipe tool for

professional chefs, to give students access to digital, interactive recipes with photos and videos embedded and built-in yields and conversions for scaling and costing. To facilitate continuous learning, ICE students will be assessed through multiple weekly touchpoints with their chef-instructors, receiving regular personalized feedback throughout the course. After completing the curriculum, students will be matched with a restaurant or food-related business, with help from ICE’s career services team, where they will apply the principles and techniques they studied to a hands-on externship to gain experience in the field.

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“While we believe the best culinary education is achieved in person, we are confident our online program is the best alternative for aspiring culinary professionals who are unable to attend classes on campus,” said ICE CEO Rick Smilow. “There’s no need to put your culinary ambitions on hold, this program provides specialized foundational knowledge, skills and essential training that can be accessed from the comfort and convenience of your own home.” As the only culinary institute located in two of America’s major culinary capitals, NYC and LA, ICE has a vast and growing professional network that all students can take advantage

of. The career services team has connected thousands of graduates with jobs throughout the industry, and now they will be available to offer continued assistance to ICE’s online diploma graduates as well. More than 15,000 students have graduated from ICE, and alumni have gone on to become award-winning chefs, successful culinary entrepreneurs, esteemed food writers and talented pastry experts. “As a student of ICE, you’re not just gaining access to a professional and comprehensive education, students can tap into the extensive network of ICE alumni, career services and extracurricular activities for enriched learning and career advancement,” said Lachlan Sands, President of the Los Angeles Campus. “Experts from all over the world come to ICE to teach, lecture and cook for students providing exclusive learning opportunities with successful chefs and culinary entrepreneurs.” Students of the Culinary Arts & Food Operations online diploma program can take part in events and continuing education opportunities at the NYC and LA campuses, including graduation, professional development classes, demonstrations, lectures and additional career programs.

FRANCINE COHEN

from page 52

fruit and ripe cherry on the palate, balanced by vanilla and citrus peel, peppery finish; Kaos- rounded and sweet with pear, sweet apple and quince. Hazelnut notes to dusty, smoky spices. Zesty and peppery; Smoke- gentle bonfire smoke with notes of citrus and honey. Rich taste of tobacco, nuts, vanilla and fresh herbs. You probably can’t get away to Denmark right now, so it’s the perfect excuse to bring Stauning - and Denmark- to your bar. OBI Collection Shochu Newly arrived from Japan are these elegant Obi Collection shochu, courtesy of Honkaku Spirits; the first portfolio devoted exclusively to koji-fermented spirits produced at family-run distilleries. Named for the traditional silk kimono belt, the Obi Collection includes only shochu made by female producers. Furusawa Distillery - maker of

Motoko, Masako, and Mahoko - was established in 1892 on a spit of land pinched between the Pacific Ocean and the mouth of the Hosoda River. For five generations Furusawa has been sourcing local ingredients for their handmade shochu. Ms. Masako Furusawa has been the master brewer-distiller and president of the distillery since 2007, when she took over for her father upon his passing. Deeply rooted in the family’s history, Masako remains committed to producing a variety of traditional shochus that embody generations of ritual and tradition. • Motoko- Aged more than eight years, this 100% rice shochu was first distilled at normal atmospheric pressure which brings out richer aromas. The time spent in ceramic pots produces an umami-laden drink that is perfect either straight or on the rocks.

• Masako- 11 years of aging- in both enamel tanks and ceramic pots- provides this 100% barley shochu a deep, umami quality that like the Motoko, shines straight or on the rocks. • Mahoko - Made to celebrate the birth of a granddaughter, this sweet potato shochu was aged for more than 16 years. In southern Japan it is traditional to seal a pot of shochu with a foot or handprint of one’s newborn child, leaving it in the distillery to age.

Once the child comes of age, the shochu is retrieved and ceremoniously enjoyed with loved ones. Mahoko spent its time in both ceramic pots and enamel tanks and is best enjoyed on ice, but also exceptional oyuwari: poured over 140°F hot water (2 parts Mahoko to 3 parts water). Don’t miss next month’s selection of more new things to try. No reason to limit new product exploration to the beginning of the season. Keeping things fresh and exciting at your bar and restaurant all throughout OND is what keeps those guests coming back. Learn more about these brands at their websites: • Square One: https://squareoneorganicspirits.com/organicmixers • Stauning: https://stauningwhisky.com/ • Honkaku: https://honkakuspirits.com/

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NEWS

BRAND EXTENSIONS

POPULAR DIGITAL PIZZA REVIEW SERIES MORPHS INTO NEW LINE OF PRODUCTS FOR BARSTOOL’S PORTNOY

igital media company Barstool Sports and frozen meal brand Happi Foodi are excited to announce their partnership to produce a new line of ready-to-heat pizzas, branded as One Bite Pizza. One Bite launches on September 28th in over 3,500 Walmart stores nationwide and online at Walmart.com, OneBite.app, FreshDirect.com and HappiFoodi.com. Barstool Sports’ Founder and President Dave Portnoy’s One Bite pizza review series is the most engaged pizza show on the internet. Dave is the number 1 pizza influencer with the highest engagement on the internet, and on his way to building the largest directory of pizza.

Dave Portnoy

The ‘One Bite’ franchise has taken hold of the nation where he visits pizzerias across the country, eating and rating pizza one slice at a time based on his first bite — stating his famous catchphrase, “One Bite. Everybody Knows The Rules.” During the COVID-19 pandemic, Portnoy was limited with delivery options and forced to pause in-person reviews, and pivoted to frozen pizzas. His at home frozen pizza reviews sparked his journey to create the best frozen pizza recipe and share it with all to enjoy. Barstool Sports partnered with Happi Foodi, an experienced and established brand headquartered in Secaucus, New Jersey, to produce a portfolio of pizzeria inspired ready-to-heat pizzas under the brand One Bite. Happi Foodi is a chef-created, foodie-inspired frozen food brand on a mission to delight customers with their products, which include Keto Bowls, Cauliflower Pizzas, Veggie Sides, Waffles and more. Happi Foodi has successfully embraced the recent growth of the frozen food segment with a focus on fresh, better-for-you ingredients. “Pizza is a huge part of my brand. I’ve been involved in the process every step of the way with the team at Happi Foodi, from ingredients to taste testing to packaging, and we’re excited to take it to over 90% of Walmarts. This has been a passion project of mine for years and I’m excited for our One Bite community to finally get to rank my pizza. And remember, this is a frozen pizza scale.” Dave Portnoy, Founder & President of Barstool Sports

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“Pizza is a huge part of my brand. I’ve been involved in the process every step of the way with the team at Happi Foodi, from ingredients to taste testing to packaging, and we’re excited to take it to over 90% of Walmarts.” — Dave Portnoy Each of Portnoy’s One Bite Pizza recipes starts with an Italian stone-baked crust, savory tomato sauce crafted from vine-ripened tomatoes, grated parmesan cheese, olive oil and carefully selected herbs and spices. One Bite Pizzas are topped with freshly grated cheeses including mozzarella, cheddar and provolone and topped with bacon, pepperoni and sausage that are seasoned to perfection. One Bite pizzas are available in four flavors: 5 Cheese, Pepperoni, 3 Meat and Supreme. “Partnering with Dave Portnoy and Barstool Sports has created a revolution in how packaged foods are innovated, marketed and sold” said Sam Rockwell, CEO of Happi Foodi. “We are excited to leverage our development and distribution capabilities to make One Bite Pizza a success. Between Dave’s equity in pizza, Happi Foodi’s expertise in packaged consumer goods and Barstool’s megaphone, we have the opportunity to drive unprecedented growth.” Barstool Sports presents One Bite Pizza, Everybody Knows The Rules. ‘One Bite’ is one of Barstool Sports’ most popular franchises

which includes video reviews, an app, merch and now frozen pizza. Barstool Founder and President Dave Portnoy’s popular, daily video pizza review series, ‘One Bite,’ averages over 2 million views across platforms. Guests of the series have included Matthew McConaughey, Addison Rae, Kevin Hart, Jon Bon Jovi, Rob Gronkowski, Paris Hilton, Jason Derulo, Machine Gun Kelly, Cal Ripken Jr., Doug Flutie and many more. The new One Bite Pizza reflects Dave’s #1 pick – the perfect heatand-serve pizza, crafted to deliver a truly authentic pizzeria experience in every bite! Happi Foodi was founded with a simple mission: to make healthy eating effortless by bringing quality and trust to the freezer aisle. Happi Foodi makes chef-inspired eating convenient, with a variety of ready-to-heat meals, pizzas and side dishes that deliver on our brand promise, Indulgence Without Compromise. Happi Foodi products can be purchased at many leading retailers and grocers across the country, including Walmart, Sprouts Market, Safeway, Albertsons, DTC and more!

AJC EVENT

from page 8

of the Sam Tell Companies, also among the largest foodservice and equipment supply dealers in the nation. Marc began his full-time work at the firm bearing his grandfather’s name in 1986. Since then, he has played a key role in leading the company’s unrelenting growth. “With extremism on the rise, the middle ground seems to be weakening. That threatens us all. AJC pushes back at the highest levels and strengthens the center,” Tell explained Past event honorees also include the AJC Food Service & Hospitality Division Chair, Michael Posternak of PBAC Associates; its Vice Chair, Lynne Schultz of Tri-State Marketing; and its Co-Chairs, Rob Monroe and Eddie Toby of Key Impact Sales & Systems. Eight years ago, Michael Posternak took the reins as AJC Division Chair from Clark Pager of Restaurant Depot, also a past honoree. Michael has meaningfully advanced the Division’s efforts in that time and plans to step down as Chair after seeing through the 60th Annual Tribute. “It’s been a real honor to take the lead in organizing this prestigious industry event for the past eight years,” says Michael. “The industry is incred-

LEGAL INSIDER

For further information, please contact Gary Spruch, Coordinator, AJC Food Service & Hospitality Division, at spruchg@ajc.org or 347-424-3225.

from page 70

to whether the restriction on sale, lease, trade or profit from biometric identifier information is limited to only consumers, or whether it also applies to employee information or other individuals (e.g., contractors, bystanders). There is also a question as to whether the sale or profit restriction would apply if an establishment were not profiting from sharing biometric identifier information with another third party. It is likely these issues will need to be addressed by city officials in the future, but erring on the side of caution for the time being should be considered the safest course of action for now. Conclusion

ibly generous. Our 60th anniversary tribute will be a milestone. I ask that everyone help ensure its success. Let’s make it a blockbuster. Our honorees deserve nothing less – and so does AJC.” AJC’s Food Service & Hospitality Division looks toward the outstanding young leaders on its Leadership Council to help take forward its decades of building friendships and bringing together industry members for a great cause. Its’ Leadership Council members are Eugene Beniaminson of Singer Equipment Company; Cortney Davis of Key Impact Sales and Systems; Samantha Saltzman of the Sam Tell Companies; Rick Sher of Day & Nite/ All Service; and Aaron Weiss of elite studio e. Proof of Covid-19 vaccination will be required to attend the tribute, and masking will be required at the tribute when not eating or drinking.

If your business is located or operates in New York City and is collecting any form of biometric identifier information, it is important to understand fully the implications and ramifications of the new BII Law. Similar laws have gone into effect in other states and cities and have opened up a wide array of litigation, including class actions filed by plaintiffs, looking to catch commercial establishments for violations of these new regulations. If you have questions or would like additional information on how to best to comply with all applicable laws, please contact any of EGS’ Intellectual Property attorneys or Labor & Employment attorneys to discuss these issues further. October 2021 • Total Food Service • www.totalfood.com • 107

RESTAURANT BOULUD A new floor plan gives an exciting contemporary vibe to the main dining room, featuring hand-crafted undulating wood screens and custom-designed carpets, furniture, and lighting to create an elegant guest experience. “Our new design is a fresh take on Chef Daniel’s brand of hospitality, celebrating the evolution of his culinary art. The dialogue between the Neo-Classical architecture and the 21st Century design elements give a modern and exciting feel to the restaurant,” said Alessia Genova, Managing Partner of Tihany Design. The Paris-based Lalique Interior Design Studio worked closely with Chef Daniel and his team to create an unexpected bespoke bar experience featuring crystal glass and space in creative combinations. First-rate crystal glass making expertise, creative dynamism and technical flair enhance all interiors and spaces, with crystal at the heart of the layout and location, true to the creative approach Lalique. All pieces are made at Lalique’s Wingen-sur-Moder (France) glassworks by a dedicated studio. At Restaurant DANIEL, Lalique Interior Design Studio, craftsmen, engineers and architects have drawn

GHOST KITCHEN EVENT the de-coupling of production and fulfillment. I believe the work that needs to be done is on the fulfillment end, the biggest question being the delivery component,” stated Ferri. Typically ghost kitchens are located on the outskirts of cities, the location criteria being close enough to population centers without increasing expenses. Ferri suggested that those gaining success in this restaurant industry realm are those who have found a solution to transportation such as using third party companies like Grubhub and UberEats. The Pecinka Ferri Ghost Kitchen and Ventless event will bring indus-

from page 4 together a refined Art Deco-inspired experience complete with Lalique expressions – from huge scaled creations, including wall decorations and lightings to intimate details such as door handles. Advanced designs and innovative creations have been realized through UV bonding crystal elements onto glass surfaces, as well as integrating classic bespoke creations with metal mountings to enhance the crystal’s presence within the space. The result is an entirely bespoke project creating an immersive and experiential dining experience. As part of the interior renovation, Chef Boulud has created a dedicated series of biannual exhibitions to be installed in the historic neoclassical dining room, the intimate Upper Lounge and the private Bellecour Room. Curated with art advisor Janis Gardner Cecil, this exciting initiative debuts with an exhibition of large-scale landscape paintings by the iconic American artist Alex Katz in collaboration with the artist and Gladstone Gallery, New York. On view in the Upper Lounge is a selection of works by Robert Mapplethorpe, courtesy of the Robert Mapplethorpe Foundation and Gladstone Gallery. The exhibition

of significant works of art at Restaurant DANIEL reflects Boulud’s deep appreciation for artists and their unique visions, a parallel to his devotion to fine cuisine as an art in itself. The fine art program at Restaurant DANIEL is a fitting celebration of New York City as the epicenter of art and culture in the world today. Located in the former Mayfair Hotel on Park Avenue – the original site of Le Cirque – DANIEL is in itself a New York landmark, and within a short distance of many celebrated museums, including The Frick Collection, The Solomon R. Guggenheim Museum, The Metropolitan Museum of Art, and the Neue Galerie, along with dozens of the city’s renowned galleries. Founded by Michelin-starred Chef Boulud, The Dinex Group, LLC is a collection of internationally acclaimed restaurants with an emphasis on fine and fine casual dining. A culinary innovator and iconic restaurateur, Daniel founded The Dinex Group in 1993 with his eponymous restaurant, DANIEL, growing it today to multiple venues around the world including: Restaurant DANIEL, Le Pavillon, Café Boulud (with locations in Palm Beach, the

Bahamas, Toronto, and the Berkshires), Bar Boulud, Maison Boulud Montreal, Boulud Sud New York and Miami, db Bistro Moderne New York and Singapore, and Brasserie Boulud Dubai. The company also runs three Épicerie Boulud casual cafes. Dinex additionally operates a commissary kitchen, the online platform Daniel Boulud Kitchen, a catering business and the majority stake in Feast & Fêtes, one of New York City’s premier catering and events companies. Additionally, Chef Daniel is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. responding to the COVID-19 food crisis throughout New York City; and is Chairman of Ment’or, providing grants to young chefs to advance their culinary educations.

stated Ferri. The food quality must be maintained, if not increased, to keep customers interested. This will be reliant on the quality of the equipment in ghost kitchens. Major advancements continue to be made for ventless equipment. The forum will offer attendees a chance to see such latest advancements. “We will have a kitchen set up with a team of chefs cooking live. We’re working on details of a piece that is garnering a lot of excitement,” expressed Ferri. Although the Ghost Kitchen concept has been accelerated by concept has due to the pandemic, Ferri believes its popularity will

continue. “People have grown accustomed to take-out and delivery services, and if the quality and efficiency of these products continues to increase with the usage of ghost kitchens and ventless equipment, customers will be willing to pay for that convenience. This forum is the next step in our coming together as an industry to build a common vision for furthering these concepts.“ Complimentary tickets for the Fairfield, NJ event are available on Pecinka Ferri website at www. pecinkaferri.com or by calling (973) 812-4277

from page 54 try professionals to the company’s test kitchen to unveil strategies on maximizing food quality in a ghost kitchen operation. “The pandemic has raised the bar with minimum quality no longer being sufficient for customers. The days of getting away with soggy fries and an average burger are simply no longer acceptable. The pandemic forced many restaurants to adopt takeout and delivery services, so customers have grown accustomed to higher quality take-out meals, as well as the increased quality of microwavable meals one can pick up at the supermarket. “You’re competing with more than the night out,”

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SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

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KATHRYN GORDON

from page 22

port women in food, fine beverage and hospitality through education, community service, mentoring – and primarily, scholarship. The organization holds events both inperson and virtually, which are also open to non-members to help raise funds for students, this year LDNY awarded scholarships to 16 women pursuing changemaking careers in Food, Wine, and Hospitality and has awarded more than $2 million in scholarships since 1977. My work on the Green Tables committee aligns with my interests in topics like zero food waste, composting, sustainable agriculture, and wellness and nutrition. You are the co-founder of Food Startup Help, tell us what the consultancy group does? About 10 years ago, Chef Jessie Riley realized that my ICE colleague Chef Jeff Yoskowitz and I were constantly helping alumni with their new food business goals and creations. We realized there was really no one out there helping entrepreneurs at these early stages, so we decided to formalize those efforts into an LLC which has since worked on diverse bakery, restaurant, product and educational projects across the U.S. and internationally. Who is on your team? The core team are the initial three partners, Jessie Riley, Jeff Yoskowitz and myself. We’ve hired various ICE alumni and others to create a great research team and have brought in ICE colleagues from the business management department and other industry experts on a project-byproject basis. What are the services you provide? What are the types of businesses you support? • Assisting entrepreneurs who want to launch a new food product with every step from recipe R&D, food costs and business plans, shelflife testing and nutritional analysis, to identifying co-packers and guiding the entrepreneur through initial

“Entrepreneurs should not go it alone – they should speak to people who have done this before. The process can be much more complicated and costly than originally anticipated. There are so many aspects involved that some advice from other entrepreneurs or chef consultants with volume manufacturing production experience who have worked on similar projects can save time and money.” production and bringing the product to market; and • Working with new business owners opening a wholesale or retail bakery or restaurant on kitchen design, menu development, staffing and training; we also work with existing businesses needing operational improvement assistance such as to monitor or lower food or labor costs. What are the three core features a startup business needs to know to thrive now and in the post-COVID world? We’ve seen success in the past year for well-financed businesses that carefully planned their launch. Although to some it feels like a risky time, the unfortunate failure of some businesses has opened both physical and market space for other entrepreneurs. However, 1. Supply chains are still challenged, and some costs have increased requiring more careful monitoring and larger (minimum) purchases. 2. There are increasing delays in new equipment or parts availability. 3. Staffing continues to be a challenge, even with higher starting salaries. What’s the new model(s) from your perspective? • Adequate financing is even more important to make it through

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times of uncertainty and unforeseen delays. • Kitchen management software evolves every few years and is a solid investment to help with inventory, production planning, accounting integration and staff scheduling. • Interactive digital customer ordering and payment systems are here to stay since they can lower labor costs. • Fulfillment centers offering DTC are increasingly replacing traditional distribution to retailers that make product MSRP inhibitive through the role of middlemen. Tell us about the changes you were able to make to the business models for your clients to survive during COVID-19. We’ve been helping businesses direct their marketing investment to more specific target audiences

where they’re able to grow more of a product following. There is increased demand for sustainable packaging, supporting causes important to the consumer, and “health” oriented products. Large international B2B companies seemed to take this time to re-direct their businesses into new directions, and tackle technical challenges within their product offerings. Smaller companies such as those launching a local brick and mortar business had some options in terms of locations as other businesses closed, and those who held off and are getting ready to open now seem happy about those decisions. Streamlining production processes has been key to survival in an era of tight margins. We’ve had to work with some business owners to make their production costs more efficient through slight modifications in the product versus original goals. But for everyone, regardless of size, creativity and flexibility is key in the food industry—plans rarely are executed exactly as planned as unknown factors come into play. These can include positive challenges such as better than expected success with a product launch, and the need to quickly gear up for expanded production. Visit her website, www.foodstartuphelp.com for a link to current resources and to learn more about the consulting services.

NEWS

INTERACTIVE GAMING

NYSRA SEES FUTURE WITH ELYS GAME TECHNOLOGY PACT

ull credit to NYSRA’s Melissa Fleischut and her board for entering into a truly visonary agreement last month. Elys Game Technology, Corp. an interactive gaming and sports betting technology company, and the New York State Restaurant Association (“NYSRA”), the voice of the restaurant industry in New York state, advocating to further the business interests of restaurant owners and providing valuable support services to members, announced the entry into a Memorandum of Understanding (“MOU”) that expresses a joint interest in promoting and facilitating opportunities for food and beverage establishments The purpose and scope of the

MOU is to create a partnership that provides the cornerstone and structure for any and all future opportunities that benefit members of the restaurant association to participate in the State’s sports betting industry. “We are delighted to work with the NYSRA to advance a strong, coordinated effort that could effectively permit restaurant industry operators to offer sports betting in a vibrant and exciting environment where friends and family often gather to watch and enjoy a wide range of sports events,” stated Michele Ciavarella Elys’ Executive Chairman. “Together with our partner Grand Central Restaurant and Bar, Elys has successfully obtained the first Class B and

Management Service Provider licenses in Washington D.C. We expect to open in early October 2021 and believe that this will be the first restaurant to be licensed to offer sports betting in North America and a showcase for the U.S. sports betting market in the future. Elys will provide affordable, turn-key sports betting technology and products to Grand Central Restaurant utilizing our sophisticated, highly scalable and customizable software developed specifically for the US market. “We have always stated that small businesses like restaurants and bars are the most suited venues to offer sports betting and our technology makes the most practical economic sense, Ciavarella continued. This sound business proposition could allow restaurant owners to attract customers to their establishments and retain their loyalty through the generous number of sports events and promotional opportunities around them.” Ciavarella added “Our long-standing experience with this business model in

Italy, our first-mover efforts in Washington D.C., and our partnership with the NYSRA are aimed at getting restaurant and bar owners the opportunity to offer legal sports betting in their establishments and to quickly become operational. We strongly believe that the low setup cost of our highly scalable Elys retail and mobile on-premise platform is a win-win for small businesses and could lend a major boost to a key industry that makes up the core of the New York vibe.” “The New York State Restaurant Association is excited to be working with Elys Game Technology to bring sports betting to the restaurant industry here in New York. Our bars and restaurants have been devastated over the last 18 months and are in desperate need of additional revenue streams. Elys Game Technology is experienced in bringing premier sports betting to bars and restaurants all around the world and has shown how beneficial this can be to the bottom line of many,” said Melissa Fleischut, President & CEO, NYSRA.

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ATHANASIA DAKOU

from page 66

pasta industry? What’s available in natural resources (semolina?) in Greece that allow you to create a signature pasta for the US chef/foodservice professional? It is true that the origins of pasta have many contradictions and myths – in particular, it is most important to clarify that pasta did not originate in Italy; in fact, pasta’s origins actually extend at least in part back to Greece. As Chef Loi states in her June article in Total Food Service, “most people associate pasta with Italy but as your friendly Greek culinary ambassador, I’m here to tell you that many historians think pasta actually originated, at least in part, in my home country. Though Marco Polo is often credited with bringing pasta to Italy after being inspired by noodles he encountered while traveling in China, historians now say there are plenty of signs pasta was being consumed in Greece long before that. The land of Greece is very fertile, and sun-kissed for most of the year. The agricultural yield for wheat and other cereals’ of excellent quality is quite high year round, in particular that of Greek durum wheat semolina. In our case, we are very happy to have a 100% vertical integration for production, as we get our high-quality semolina from our sister company Dakos Mills, with 145 years of expertise in cereal milling. How can your team help our readers with menu suggestions to add to their menus for dine-in and takeout & delivery? We are confident that your readers will find HELIOS Pasta products not only incredibly delicious, but also inspirational. Pasta is a miraculous recipe ingredient, offering both stability, consistency, and versatility all at the same time. One can make anything with pasta, which is an ideal partner for any culinary combination, be that with meat and poultry, fish and seafood, vegetables or plant-based protein alternatives, or enjoyed on its own with some olive oil. Pasta is the perfect default, as loves pasta as a side dish or a main course. In collaboration with Chef Loi, we

will release menu and recipe suggestions, as well as recipe videos and tips for perfect pasta dishes. Many of our restaurant work closely with their distributor partners to source menu solutions. What do US distributors need to know about the Helios line? At HELIOS we care about the fields, our partners from the farmer to the chef to the restaurant owner, our people, and our products. We have the passion and drive to be the best at everything we do, and we love cooperating with people who share the same love for pasta and ethos as we do. HELIOS is FDA compliant, IFS Food & ISO certified and also has KOSHER and HALAL certifications. It is also the first pasta company – both internationally and the first Greek brand – whose selected products qualified for the Clean Label Project™ Purity Award for their purity from chemicals, pesticide residues and chemical plasticizers. Our organic pasta lines (including Kiddo Pasta by HELIOS) are certified organic by DIO Inspection and Certification Organization of Organic Products, and meet the standards required for the USDA NOP equivalence. What’s the next step for an U.S. food service operator that would like more info on the Helios line? We want to make sure that the US foodservice market is aware that HELIOS just launched in US with highquality, exceptionally delicious pasta products. We are willing to work hard and invest in our dynamic launch to support our continuous growth in the market. We will be glad to assist, provide more information, and product samples to any Total Food Service readers who would like to know more about HELIOS Pasta Industry and our products. Please visit our website www.heliospastaUSA.com or send us an email at contactus@heliospastausa.com In addition, our partner in the US, Chef Maria Loi and the Lamda Pasta team will support HELIOS in the US market as well.

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PROVISIONS PREVIEWED ple, elegant cutlery,” he says. Cocktails are modern twists on classic inspiration, like an Apple Garibaldi and an effervescent milk punch, served, perfectly, in Perfect Serve from Libbey. To execute and supply the vision for NeueHouse, Marchetti partnered with Singer Equipment Company to curate its tabletop. “Companies are nothing without their people, and Singer has obviously got something special,” says Marchetti. “Having a dedicated sales rep who comes from the hospitality industry and recognizes how difficult it is to open a venue.” Marchetti and his team worked with Alexander Selig to find the tools and design direction they needed to reopen the space. “Tabletop is a personal expression. It’s not picking from a catalog,” says Selig, National Strategic Account Executive for Singer Equipment Company. “Honing down the correct specification for a project

from page 32 is the most important thing. We’re not a catalog-based order taker. At Singer, we focus on the individualized, personalized service, over the product. It should be exciting and educational and creative all at the same time.” Today, understanding what steers a dining experience is key—it’s something NeueHouse has mastered with its recent renovation. Keeping the personal needs of each unique operation at the forefront of every consultation at LMT, we’re here to navigate the next chapter of your story WITH YOU. As we continue to bring you the latest in hospitality provisions, we’re doing so more thoughtfully than ever with every project we execute. Our full Fall/Winter catalog was created with the full ecosystem of foodservice in mind. Request a print copy by sending an email to lmt@singerequipment.com.

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HOSPITALITY MARKETING great marketing. And what does great marketing look like in 2021 and beyond? PERSONALIZATION In other words, how can you segment your customer database and then market to each guest in a way that matches their journey. Here is everyone’s favorite example: if you know a particular guest only orders gluten free, you shouldn’t be wasting their eyeballs sending them an email about items that are not gluten-free. Start to think about ways you can market to a guest based on their preferences and habits. • Do they get entered into an automated email welcome flow (a set of emails that gradually introduces them to your brand in their first 30 days of being your guest)? • Do you follow up after delivery order via SMS and ask for feedback?

FIORITO ON INSURANCE promote clarity around interior and exterior lines and movements. • Update your emergency action plan. You have likely managed aggressive or disruptive patrons before, and you have certainly had at least one “no shirt, no shoes, no service” type of dispute before COVID-19 emerged. Now is the time to review your plan for these types of incidents and get it ready for action. Review the possible points of conflict and consider appropriate responses for staff and managers. All staff should be prepared to contact a manager, security, or police as appropriate if a conflict escalates toward aggression and violence or becomes disruptive for other patrons. Remind workers that they may be trained in respectful communication and de-escalation strategies, but they do not have to stay in harm’s way. Disengaging, creating distance, and contacting a manager or seeking support from other staff is their best option if things escalate beyond their comfort level.

from page 30 • Do you send them an email once it’s been 60 days since they’ve purchased saying “we miss you?” This is personalized communication and while the big brands have teams of people and much larger stacks of cash to really dial this in, there is tech out there now that can give you the same thing for a couple hundred of bucks (Ask me about Bikky and Ovation.) Lastly, and the most important insight to gain from what the experts are talking about... Your guests, your customers, all the people who have not yet dined with you... all of them, all the time are on their phones. They are using Amazon. They use Uber. They interact on apps from Target, Warby Parker, CVS, ZocDoc, DoorDash, Costco, Zulily, Siri, Alexa ... and hundreds of others where the experience is smooth, its easy and their

from page 14 • Train your staff to ensure a smooth customer experience. Equipping your staff to work safely and enforce new rules such as mask requirements and the vaccination mandate respectfully can also increase the likelihood that your customers have a smooth and conflictfree experience. Train your staff on the new processes and empower them to take the actions you have decided are appropriate should they need to enforce a rule or de-escalate a situation. Double down on the customer service mindset, customer-focused de-escalation training can prevent conflict and ensure your staff is empathetic and using communication strategies that do not promote a conflict. Security risk management and business continuity programs have never been more critical. Taking proactive steps can help prevent and manage conflict, protect your business, and help customers and staff stay safe and healthy.

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experience is personalized. They have apps on their phone from Dunkin, Starbucks, GrubHub, Taco Bell, Domino’s, McDonald’s and so many other brands. I just looked and I have 30 food brand apps on my phone! You are competing with ALL of them!

the world is that this is what consumers expect. This needs to be your priority. If you want to thrive, you got to get as close to these experiences as you can on your budget. Make sure the customer journey to make a purchase or a return trip is not only seamless but in your control.

CREATE A SEAMLESS DIGITAL EXPERIENCE Consumer expectation is set by experience and most of their day is spent in these giant apps where there is a team of engineers working around the clock to optimize the customer journey to get the sale. So the next time you think that you’re really basic online order platform with no pictures of the food is good enough or that you don’t need to send regular emails to your guests about the things they like the most about you ... everyone else in

IN SUMMARY: • Get curious and embrace technology • Personalize your marketing • Create a seamless digital experience

RE-OPENING STRATEGIES I’m also curious to see how the ISSA Show deals with this whole concept of hygiene presentation. Restaurants need to know the difference between “hygiene theater” and “visible hygiene”. Where hygiene theater is concerned with cleaning for an audience — think of the waiter smiling with a spray bottle and wiping before the solution actually has time to disinfect a surface — visible hygiene is displaying and communicating hygienic practices in a responsible way. Central to cleaning today and fostering a health-centric environment is knowing the distinction between cleaning and disinfecting, and making sure employees know it as well. Cleaning is concerned with removing gross soil from a surface and must be done before any disinfecting process. Disinfecting is treating a “clean” surface with a chemical to reduce or eliminate pathogens. To reach the status of disinfecting there needs to be a lot of consideration. For example, most chemicals need

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from page 20 to sit for a specific amount of time in order to disinfect, whether it’s 10 minutes, 5 minutes, or 30 seconds, and they are also tailored to specific surfaces. Read the directions on the product you are using to verify the dwell time. Looking forward to once again walking the ISSA Show floor next month. We will be looking for ideas to pass along to you that ensure a successful and safe reopening of your operations with a focus on hygiene best practices. Our goal is to help our industry and draw customers and talented employees and, most importantly, create a healthy environment. it’s time to educate, train, and reinvigorate the value of cleanliness. I have the privilege to be a session panelist at the ISSA Show 2021 for “Keys to Driving Your DEI Strategies” on November 15. Hope to see you there: https://issashowplanner. com/8_0/sessions/session-details. cfm?scheduleid=57

October 2021 • Total Food Service • www.totalfood.com • 115

ANDREW RIGIE

from page 76

Council Member Carlina Rivera, sponsored Bathroom access for deliveristas Int. 2298-A, this makes toilet facilities in restaurants and other food service establishments more accessible for delivery workers, as a recent spate of news stories revealed that delivery workers sometimes waited hours to relieve themselves because they could not find an available bathroom during their workday. “I am so grateful to the Workers Justice Project and Los Deliveristas Unidos for welcoming my colleagues and I into their movement and entrusting us with this package of legislation. For nearly two years, we have worked together in pursuit of rights, protections, and justice for New York City’s delivery workers. Today, in testament to the organizing power and determination of Los Deliveristas Unidos, this legislation comes to a historic vote,” said Council Member Rivera. “I thank all who have fought alongside us to ensure these often-overlooked essential workers receive the respect they so clearly deserve.” The Council previously passed a package of bills that included a requirement for food delivery apps to execute written agreements with the establishments they list on their platforms. This bill would enhance that requirement to mandate that the apps also include a provision in these contracts requiring restaurants and other food service establishments to make their toilet facilities available for delivery workers’ use, as long as the delivery worker seeks to access the facilities while picking up a food or beverage order for delivery. A food service establishment would be permitted to restrict a delivery worker’s access to their toilet facilities only when doing so would require walking through the establishment’s kitchen, food prep area, storage area or utensil washing area, as set forth in Section 81.22 (d) of the Health Code; when accessing the toilet facility would create an obvious health and safety risk to the food delivery worker or to the establishment; or in other cases identified by DCWP through promulgated rules. A “toilet facility”

“The restaurant industry and third-party delivery workers must continue to fight together to ensure that billion dollar thirdparty delivery companies can no longer exploit our city’s small businesses and workers.” — Andrew Rigie is defined in the bill as the restroom the food service establishment provides for customers, or, if such a restroom is not provided for customers, the employee restroom. Int. 1846-A, sponsored by Council Member Margaret Chin, will make the process of providing gratuities to delivery workers more transparent, since workers claim they do not always receive the gratuities intended for them by the customer. It also ensures food delivery customers in New York City are better informed about whether and how their gratuities are provided to the individual hired to deliver their order. “My bill 1846 requires food delivery apps to disclose a clear breakdown of the percentage of tips workers receive from customers and how their pay is calculated,” said Council Member Chin. “It is my hope that this package of oversight legislation allows for not just better-educated consumer choice, but also a more transparent compensation process for delivery workers. Delivery workers are vital to our modern food and beverage economy and we cannot allow tech companies to treat them as less than essential.” For each order placed on a food delivery platform, the bill prohibits a food delivery app from soliciting a tip from a customer unless that app discloses conspicuously in plain language the amount or proportion of each gratuity that is provided to the delivery worker; and the manner in which gratuities are provided, whether immediately or not, and whether in cash or not. This information must be provided before or at the same time the gratuity is solicited from the customer, which helps the customer

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make an informed decision about how much to tip and may exert pressure on the food delivery app to adopt fair tipping policies. For the delivery worker, this bill provides a number of additional protections. It would require food delivery apps to credit gratuities to the delivery worker. It would also mandate that the apps notify delivery workers whether a gratuity was added to the order, how much the gratuity was, whether the customer removed it from the bill and why, if a reason was provided. The apps would have to notify the delivery worker if any change was made to a gratuity. Additionally, each day the apps would be required to inform the delivery worker the total amount of compensation and gratuities earned by that worker the day before. Distance and route limits have also been addressed with Int. 2289A. This was sponsored by Council Member Justin Brannan, offers protections designed to ensure that delivery workers have the option to take only those delivery trips they deem safe and worthwhile, without being unduly pressured by the withholding of trip offers by the app, lower wages or negative performance reviews affecting their ability to receive future delivery opportunities. This bill requires food apps and couriers to provide workers with the opportunity to set the following trip parameters: maximum distance per trip, from a restaurant, that they will travel; and that such worker will not accept trips over any bridges or tunnels, or over particular bridges or tunnels. Apps and couriers would be obligated to allow their delivery workers to change these parameters at any time.

Once these parameters are set, the app or courier would not be permitted to offer a delivery worker a trip inconsistent with the parameters, and could not penalize a delivery worker in any way for selecting or changing their parameters. Apps and couriers would also be required to provide the following information before the worker decides whether to accept the trip: • The address where the food, beverage or other goods must be picked up; • The estimated time and distance for the trip; • The amount of any gratuity, if specified by the consumer; and • The amount of compensation to be paid to the food delivery worker, excluding gratuity. In addition, the bill would set forth various definitions; obligations on DCWP, the food delivery apps and the couriers; and enforcement options, including those available to the City and to the delivery workers themselves, that would apply to all bills relating to food delivery workers. Council Member Justin Brannan, sponsored Int. 2288-A that Requires insulated food delivery bags addresses the practice of food delivery workers, who often make a low wage, being charged by the food delivery apps to obtain an insulated bag. Such a bag is arguably an essential purchase in order to successfully complete a food delivery, especially in cold weather. This bill would require food delivery apps and couriers, such as Relay, to make available insulated bags to any delivery worker who has completed at least six deliveries for the company. The food delivery app or courier would not be permitted to charge their delivery worker any money for the bag. In addition to the aforementioned requirements related to insulated bags, this bill would add a provision to the licensing scheme passed last month allowing DCWP to suspend, revoke, deny or refuse to renew a food delivery app license if any provision relating to this, current bill package was violated twice in the previous two years.

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A.J. LETIZIO

from page 48

the personal touch and accountability was being lost when some of those businesses get that big and spread so thin. This industry relies on human interaction that we have remained committed to providing and there’s no replacement for that personal touch in our relationships with our business partners,” Letizio said. According to Letizio, with the advent of the “Mega-broker”, his company garnered a base of talented employees and regional business by raising wages and benefits where competitors were stagnant. Letizio’s vision for how he treats his team includes offering company cars, full health benefits, unlimited time off, and generous wages, in order to attract the best employees in the business. For Metro New York’s restaurant, foodservice professionals and retailers, A.J. Letizio also brings a key resource: “Menu Vision” The company with a dozen plus chefs on staff has built a reputation for being able to recognize the difference between

DAVID SCOTT PETERS

fads and trends: knowing when the business is changing. One trend that continues to impact food brokers and wholesale supply is the growth and interest in plant-based protein. Al Letizio Jr is all for it. “I think it’s important to stay up with new ideas, but you have to be disciplined enough to know what to put aside and where to spend your time and energy,” Letizio said, elaborating on his business philosophy. “Plantbased protein and environmentallyconscious food alternatives are an example that look like they’re here to stay.” As the company continues its growth driven by selling and marketing menu solutions in the northeast region, its culture and business of building relationships remains unique. Where new trends and cost cutting sacrifices human service with increased popularity, A.J. Letizio, with its latest NYC expansion as evidence, is bucking the trend with a continued commitment to building and nurturing personal relationships.

from page 74

program. They’re tackling big issues and common restaurant business challenges with personal and professional growth in mind. For these restaurant owners, the sky’s the limit. It’s unbelievable the changes that my members are making during a pandemic, during a labor shortage. The fact of the matter is, when times are good, when times are bad, someone with a growth mindset sees opportunity around every corner. Yes, they suffer from the same challenges as you – high food cost, high labor cost, can’t find enough employees, short-fuse customers and so much more – but they know it is their responsibility to learn how to solve the problems. They understand pointing fingers and placing blame might feel good for a few minutes, but it doesn’t solve the problems. If you want real restaurant busi-

ness growth, I encourage you to consider what you don’t know and to start asking questions. Look for help, sources of information, expertise, coaching, mentorship. Change your mindset so you can change your role in the restaurant, become the leader your restaurant needs and get time away from your restaurant to live your life.

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JON TAFFER

from page 80

sign of the menu to account for regional differences. There is a difference to owning a restaurant in New England versus the South. “We are very regionally sensitive at Taffer’s Tavern, but we’re also very corporate positioned,” explained Taffer. He compared the Taffer’s approach to the Sheraton Corporation, where he previously worked as a consultant. There they developed the Sheraton Cuisine which allows every local chef to control 25% of their menu while the other 75% is developed by corporate. This pattern, replicated similarly at Taffer’s Tavern, allows for regional variations such as peach cobbler in Alpharetta and lobster salad in Boston alongside consistent signature menu items. Watertown’s location will see minimal modifications to front-of-house layout, however, back-of-house will be introducing a new equipment package and kitchen layout to improve production capacity. The original plan for a two and a half million dollar restaurant increased to a four

million dollar restaurant which ultimately creates a different load requiring more equipment. Taffer’s Tavern offers some of the industry’s highest advancements in food preparation technology thanks to their close relationship with Middleby Corporation and Cuisine Solutions. “A lot of the work with Cuisine Solutions has been to implement modifications to our programming such as adding 3% steam, another 4% of ultraviolet light, adding another 2% to our microwave, etc. It’s about getting that perfect mix to perfect each of our food items while also expediting our services.” This opening in Boston will be the first of many that Taffer’s Tavern will see in the future. Taffer’s plan for expansion includes growth in including South Florida, Michigan, and Texas. Once again. leave it to the innovative Taffer to have the vision to build an entire concept with something as innovative as sous vide.

October 2021 • Total Food Service • www.totalfood.com • 119

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