April 2024 - Total Food Service

LYNCH MOVES FROM SHAQ TO SHACK AS NEW CEO OF BURGER LANDMARK

Restaurant executive Rob Lynch is making waves as he is set to take over the CEO post at Shake Shack next month. With his extensive experience in marketing and brand strategy, including currently working with basketball legend Shaquille O’Neal at Papa John’s, Lynch is poised to bring a fresh perspective to the iconic burger chain.

Lynch will succeed Randy Garutti who will continue as the Company’s CEO through May 20, 2024, which will also be his final day serving on

the Board, before transitioning to an advisor through the end of this year to ensure a smooth transition. “Rob’s appointment as CEO marks the beginning of our next chapter of growth as we seek to further elevate Shake Shack as a leading global brand,” said Danny Meyer, Shake Shack’s Founder and Chairman of the Board of Directors. “Rob’s deep leadership experience with several well-established global brands will serve us well in executing on our long-term strategic priorities as we enter the next phase of our Company’s growth. Rob’s leadership

style is also a wonderful fit to advance Shake Shack’s culture of Enlightened Hospitality, and we are thrilled to welcome him to the team.”

Meyer continued, “I also want to express my heartfelt gratitude to Randy for the exceptional impact, leadership and dedication he has brought to Shake Shack since its inception as a hot dog cart in Madison Square Park to what it has become today – a beloved brand with over 520 restaurants across the world. Randy’s commitment to this brand for over 20 years, including during this time of transi -

tion, will be an enduring part of Shake Shack’s success story.”

Lynch is a highly-experienced restaurant operator and currently serves as President and Chief Executive Officer of Papa John’s International, Inc., where he has driven record global system-wide sales of over $5 billion across approximately 5,900 units.

Lynch’s tenure at the helm of Papa John’s included several unique branding initiatives. Legendary basketball star Shaquille O’Neal took on

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ROB LYNCH

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the role of spokesperson and board member for the national pizza chain. With O’Neal on board, Papa John’s introduced the “Shaq-a-Roni” pizza, with a portion of the proceeds going to the Papa John’s foundation. This partnership brought a new level of creativity and excitement to the company.

“I am very excited to work with this outstanding team to continue to write the inspirational Shake Shack story, and to help it grow into its greatest potential. Shake Shack is special in the restaurant space, I love the food, the thoughtful Shack designs, and the soul of the brand. As I have learned more about the company, I have also gained tremendous respect for the strong culture that has been an integral part of the Company’s success since its founding,” said Lynch. “I’m honored to have the opportunity to lead Shake Shack into the next phase of growth and I look forward to working with the board, our leadership team, and our licensed partners to realize the brand’s full potential.”

“I am very excited to work with this outstanding team to continue to write the inspirational Shake Shack story, and to help it grow into its greatest potential.” — Rob Lynch

found Rob’s leadership style and focus on fostering great workplace culture to be an ideal fit for Shake Shack’s cherished people-first hospitality ethos.” Lawrence was joined on the CEO search committee by independent board directors Lori George, Chuck Chapman and Josh Silverman.

B.A. and M.B.A.

“The CEO search committee recognized Rob’s proven track record in leading scaled brands globally while delivering strong results for stake -

holders,” said Jeff Lawrence, a member of the CEO search committee and an independent board director. Mr. Lawrence continued, “His deep and demonstrated experience in marketing, data analytics, technology and four-wall economics gives us great confidence that he is the right leader to take Shake Shack to even greater heights. Above all, the committee

Previously, Lynch was President of Arby’s, one of the largest sandwich restaurant brands in the world, with more than 3,400 restaurants across eight countries, where he led operations, marketing, culinary, development and digital transformation, resulting in strong global system-wide sales growth and corporate profitability. Lynch previously served as Arby’s Brand President and Chief Marketing Officer. Prior to joining Arby’s, Lynch served as Vice President of Marketing at Taco Bell. He has over 25 years combined experience in the QSR and consumer packaged goods industries and has also held senior roles at HJ Heinz Company and Procter & Gamble. He is a graduate of the University of Rochester, where he obtained his

Shake Shack serves elevated versions of American classics using only the best ingredients. It’s known for its delicious made-to-order Angus beef burgers, crispy chicken, handspun milkshakes, house-made lemonades, beer, wine, and more. With its high-quality food at a great value, warm hospitality, and a commitment to crafting uplifting experiences, Shake Shack quickly became a cultbrand with widespread appeal. Shake Shack’s purpose is to Stand For Something Good®, from its premium ingredients and employee development, to its inspiring designs and deep community investment. Since the original Shack opened in 2004 in NYC’s Madison Square Park, the Company has expanded to over 520 locations systemwide, including over 335 in 33 U.S. States and the District of Columbia, and 185 international locations across London, Hong Kong, Shanghai, Singapore, Mexico City, Istanbul, Dubai, Tokyo, Seoul and more.

Rob Lynch (Photo via BusinessWire)

Shake Shack now has over 520 locations systemwide (Photo courtesy of Shake Shack)

ALI GROUP ANNOUNCES STRATEGIC ORGANIZATIONAL CHANGES AND RETURN TO WELBILT BRANDING IN NORTH AMERICA

With the Ali Group returning to the use of the Welbilt name on its brands in North America, it is clear that what is old can indeed be new again. This move brings together two iconic names in the commercial restaurant food service equipment industry, signaling a return to the brand’s roots and a renewed focus on quality and innovation. The return to the Welbilt brand represents a commitment to excellence and a dedication to serving the needs of customers in North America.

With this rebranding, the Ali Group equipment will once again be associated with the legacy and reputation of Welbilt, solidifying its position as a leader in the industry. The Welbilt logo has also been redesigned to reflect a fusion of both companies’ cultures. Ali Group companies outside of North

“This strategic move leverages Welbilt’s strong brand reputation, significant market presence, comprehensive customer solutions and wellestablished relationships particularly within the QSR sector, with the goal of offering the most complete turnkey solutions package in the industry.” — Filippo Berti

America are not affected by this change. Filippo Berti, Chairman and CEO of Ali Group also announced a number of organizational changes affecting the North American market, to become effective immediately. The two organizations in North America (Ali Group North America and Welbilt) will merge and operate under one brand, which will be Welbilt. “This strategic move leverages Welbilt’s strong brand reputation, sig-

nificant market presence, comprehensive customer solutions and well-established relationships particularly within the QSR sector, with the goal of offering the most complete turnkey solutions package in the industry,” said Berti.

The Corporate Executives of the newly formed North American group will be: Filippo Berti, Chairman and CEO; Bradford Willis, CFO; Rob August, Executive Vice President (with focus on sales and distribution); and Tom Hotard, Executive Vice President (with focus on operations and engineering).

Current Welbilt CEO Kevin Clark will be appointed to the Board of Directors of the North American group, and will focus on special projects such as those that will facilitate the integration of Ali Group North American companies into Welbilt.

Berti also announced a new Group President role. These individuals will support the Corporate Executives in overseeing the numerous companies. The newly nominated Group Presidents are Nate Jackson,

SIP & SAVOR: CRAFTING THE FUTUREEXPLORING TRENDS AND TANTALIZING PAIRINGS IN INNOVATIVE ALCOHOLIC BEVERAGES

Bars have long been part of the social fabric of America. While they are most commonly a place for friends to relax and socialize, they’re also a casual setting for meetings - the Boston Tea Party was planned at a tavern. While bars are long standing institutions, what they serve has evolved over the years. Cocktails were first created in the 1800s, but really came into their own during prohibition, when fruit juice and other mixers helped disguise the poor quality of bootlegged alcohol.

In the mid to late 1900s, quality and artistry came second to convenience and mass production, as it was with microwave meals. But by the early 2000s, artisanal drinks were back in style, and craft cocktails have surged in popularity since then. This resurgence reflects a broader cultural move towards appreciating authenticity, uniqueness, and artistry in the culinary realm. Today, the experience economy, social media, and other trends keep bars innovating to keep their patrons coming back.

What Pairs With A Good Time

Wine has been paired with food for centuries. Historically, the pairing was relatively simple. Regional wine was paired with the locally produced food. Here, science supports tradition. Research consistently shows that wine selection can improve the dining experience. Pairing spirits and cocktails with food is a natural evolution. A good pairing isn’t only based on flavors, though that is a major component. There are other factors at play and the overall consumer satisfaction depends on the full experience.

Ambiance plays a big role in the overall consumer experience. This encompasses lighting, music, furnishing, and decor and how it interplays with the food and drink options available. This multisensory experience impacts the consumer perception and behavior. Studies show that lighting changes how consumers perceive a wine’s sweetness and influences how fast they eat.

Aromas and presentation are other attributes that contribute to a multisensory experience. The same drink in a mason jar versus delicate stemware creates a different experience for patrons. An exotic fruit garnish can make a relatively basic cocktail feel much more upscale. 95% of cognition is subconscious, meaning consumers are making decisions without consciously weighing rational pros and cons. The art of mixol-

ogy is always evolving to meet consumer preferences. Let’s take a look at how the industry interacts with consumer trends today.

Gen Z and Craft Drinks

Gen Z is growing up, and they enjoy experimentation, valuing the unique aspects of a bar experience beyond just the drinks. For them, it’s not only about the beverage but also the perfect fusion of good food, entertaining vibes, and an inviting ambiance – or, ideally, a combination of all three. They are not easily swayed by traditional critics or ratings; their preferences are guided more by the opinions and experiences of their personal circles, either online or in real life. They are the digitally native generation. Social media affects their choices in two ways - they are influenced to try

what they see on their favorite apps, and they seek out things that will look good or contribute to the image they are curating with their own posts. What they post is a reflection of who they are or how they want to be perceived. Craft drinks fit neatly in their social-mediafriendly lifestyle.

Location as Inspiration

With an increased interest in trying new things, the industry is seeing an increase in international drinks appearing on menus and in tasting flights. Global influence isn’t anything new, though. Many common cocktails are the result of global cultural exchanges. Mai Tais are a mix of Pacific Island flavors; gin and tonics originated in India. Margaritas came from Mexico, and are often the drink of choice at Mexican restaurants around the United States. Location inspiration also contributes to the multisensory experience, as consumers seek to have a more authentic experience when eating ethnic foods.

Inspiration can strike locally just as well as internationally. Farm to table doesn’t just apply to food - there’s an increased interest in drinks where the ingredients can be traced locally. That may apply to produce used, like the Cucumber Collins in California, or the local distillery. How can you not order bourbon when visiting Kentucky?

Drinking Sustainably

Local ingredients also support another consumer trend - sustainability. This is one component of the recent surge in “mindful drinking,” where individu-

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Q&A WITH JENN DE LA VEGA

Randwiches, Brooklyn, NY

Meet Jenn de la Vega a community-oriented caterer, producer, author, cookbook collaborator, recipe developer, food stylist, and veteran community manager and trends expert based in Brooklyn, NY. She loves talking about food experiences, new technology, and teaching people how to cook.

She authored and styled her debut cookbook Showdown: Comfort Food, Chili & BBQ (Page Street/MacMillan).

Jenn has built a unique culinary practice mashing up experiential with visual art and food through residencies at TASTE Cooking (Penguin-Random House), Babycastles Gallery, and Kickstarter. Her kaleidoscopic recipes appear on Food52, Thrillist, Yummly, and Wine Enthusiast.

Currently, she is co-writing Twaydabae’s debut cookbook and testing an upcoming cookbook for Justine Doiron with Clarkson Potter.

On her menus, you’ll find a mash-up of her Filipinx heritage, Spanish tapas, artisanal cheese, and 90’s inspired fast-food cuisine. She is known for her Randwiches or “random sandwiches” in Brooklyn, where clients are given no choice in what they order.

As a seasoned cook-off contestant, she is a judge of The James Beard Awards, The Takedowns, Specialty Food Association SoFi Awards, and New York Hot Sauce Expo’s Screaming Mimi Awards. She has also appeared on Guy Fieri’s Grocery Games on Food Network and Roker Media’s ChefShock with Justin Warner on Twitch.

What’s your background and career path that led you to the culinary world?

I grew up in California bouncing from the Bay Area to the Mojave Desert and attended UC Davis. I initially started a

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

career as a college radio dj and promoter. I moved to New York City to be closer to the record labels and music venues, but discovered my love of food while entertaining clients at restaurants and brunch guests in my home. My specialty was grilled cheese and I eventually left the music industry to intern at Murray’s Cheese Shop and became a catering chef later on.

Tell us about your cookbooks… the inspiration and the cuisine you share.

After competing in local cooking competitions for 8 years, I wrote my first cookbook, Showdown. Since then, I’ve been a co-author, developer, and recipe tester for a wide swath of cuisines. My main motivation is to tackle ingredients and flavors that I’ve never had before. I’ve worked on pop culture tv show cookbooks like The Last OG and One Piece while learning about Juneteenth through Nicole Taylor’s Watermelon and Red Birds. Last year, I worked on Filipinx with chef Angela Dimayuga and New York Times Magazine writer Ligaya Mishan. My latest project, ISLAS by Von Diaz, came out on March 12th, 2024. It’s a collection of lesser-known recipes from island cultures.

What cuisine do you highlight in your catering business? Who are your customers?

I create narrative, personal menu collaborations with my clients, meaning continued on page 124

Jenn De La Vega

POSITIONING YOUR FRANCHISE FOR SUCCESS THROUGH PROACTIVE RISK MITIGATION MEASURES

Franchising continues to be a popular path to business success but managing the risk can be difficult and unnerving. Understanding your exposures and procuring the right insurance coverage is key to franchisee success.

The franchise business model continues to be popular and often times very successful model across the country. While the industry presents significant opportunities for budding entrepreneurs and investors, risk remains. Franchisees that proactively take steps to understand their exposures and manage that risk will position themselves to succeed. One of the most critical challenges

is properly understanding and maintaining federally mandated franchise disclosure documents (FDDs) and using those documents to inform risk management.

• About 80% of hotels in the U.S. are franchise operations,1 and the overall number of franchise establishments reached 790,000 in 2022 and was expected to grow nearly 2% by the end of 2023.2

• Quick-serve brands are setting the pace and projected to increase 2.5% in 2023 to 192,057 units globally, while fullservice restaurants were expected to top 33,000 locations in 2023.3

A franchisee’s success is often dependent on the strength of its partnership

with the franchisor, and numerous franchise rules and regulations that vary by state can make compliance a challenge. Unlike sole proprietors, franchise owners must adhere to specific requirements and business operations that are set up with the franchisor. These distinctions, such as monthly financial reports, data analysis, franchise fees and royalties, can lead to incompliance, thus creating risk within the franchise agreement.

With a wide range of exposures involved in running a franchise, franchisees need to ensure they’re adequately protected from a number of risks. The starting place for managing exposures is a thorough review of the FDD, which

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.

outlines all required business activities. While most of these activities will be covered under the required franchise insurance policies, some will not — and those will need to be considered in your overall risk management strategy.

To position your franchise for success, you should:

• Check your coverages. Most franchises will need insurance that covers risks related to protecting the building, inviting customers to the premise, employing workers and providing products. Make sure you have coverage through either the franchise insurance policy or supplemental policies for public liability, workers’ safety, product liability, property and auto. Review insurance policies against the FDD to ensure they plug any coverage gaps and list the franchisor as an additional insured on franchisee policies.

• Develop a timeline for FDD review and compliance. With renewals required annually, this timeline should outline deadlines for insurance certificate tracking and compliance and franchisee registration renewals. Include the time required to fulfill those renewal and tracking requirements, and designate hours for compiling franchise program changes for the FDD.

• Strategically review the FDD and make sure any legal or legislative changes are addressed. Areas that could be affected by state or municipal law changes

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THE NEW RATIONAL IHEXAGON CREATES ITS OWN PRODUCT CATEGORY

The Beginning of a New Era – iHexagon offers the best possible results in the shortest possible time.

RATIONAL has started the year off with a bang: the world market leader’s brand-new iHexagon is the first cooking system to coordinate steam, hot air, and microwave technology with unparalleled intelligence, yielding perfect results faster than ever — on every rack of the 6-half size appliance.

Following its global success with the combi-steamer and the iVario, the company has now established an entirely new product category for the third time in its history.

Markus Paschmann, RATIONAL’s Chief Sales and Marketing Officer, joined forces with company R&D ex-

perts and the iHexagon project team to unveil the new cooking system through an online keynote address.

The presentation, which was released in late February, focused on the new system’s most essential feature: iClimateBoost.

This new cooking assistant intelligently adapts steam, microwave, and convection energy to each individual dish, which is the key to producing the best possible results in the shortest possible time.

As Markus Paschmann notes, “With the iHexagon, we have become the first company on the market to combine hot air, steam, and microwave technologies

so intelligently that the energy is distributed uniformly across all six racks.”

This ensures consistently excellent results from the first rack to the last and even allows users to prepare different foods at the same time.

“Even we, as the company with the most cooking experience on the market, found this challenging,” Paschmann adds. “We weren’t satisfied with the quality of the results at first.”

But the RATIONAL product development team soon found a solution— namely, the most powerful convection technology the company had ever developed.

This proved successful at balanc-

ing out the microwave energy. A fresh steam generator supplies yet another type of heat, and the cooking system regulates the three with the intelligent precision necessary for tender, juicy, perfectly browned results.

“It fills me with pride to unveil such a technological masterpiece and bring it to market,” the rational executive declared. “The iHexagon demonstrates that we understand the challenges our customers face and respond to them through innovation.”

The iHexagon is specifically aimed at customers whose business concepts

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Markus Paschmann, RATIONAL’s Chief Sales and Marketing Officer at the iHexagon keynote

INSIDE THE SPOT GEORGE MASON UNIVERSITY’S CAMPUS

GEM FOR PLANT-BASED DINING DELIGHTS, MANAGED BY SODEXO

In the City of Fairfax, Virginia, just 20 miles from downtown Washington, D.C., George Mason University’s (Mason) campus sits on 677 wooded acres, dotted by a plethora of trees, gardens, and other natural spaces. It is home to most of the undergraduate student population, with more than 6,000 students living in 40 residence halls on campus.

Among the many amenities offered to its vibrant student community, Mason boasts four resident dining locations, each catering to a diverse

range of tastes and dietary preferences. One recent addition to this culinary landscape is The Spot, a vegan and vegetarian dining hall operated by Sodexo, reflecting the evolving dietary habits of modern students. This innovative dining concept is the result of thoughtful research, with a third of Mason’s student body indicating a preference for plant-based meals at least once a week.

On a chilly winter afternoon, I had the privilege of speaking with Sophia Nelson, Sodexo Marketing and Sustainability Manager, to delve deeper into Sodexo’s vision for The Spot. Amidst discussions about the vibrant array of vegetables, legumes, and fruits

adorning the menu, Sophia’s passion for sustainable dining practices shone through, warming the conversation despite the icy temperatures outside.

Join me as we embark on a journey with Sophia to explore The Spot: Where Plants Power You.

Tell me more about your role as sustainability and marketing manager at Sodexo, George Mason University Campus. How do you collaborate with The Spot’s foodservice staff to integrate sustainable practices?

Starting out as a marketing manager, my passion for environmentalism naturally guided me into programming focused on sustainability and social responsibility. Over time, I’ve

Cherry Dumaual is a seasoned contributing writer for Total Food Service, bringing years of experience in culinary communications to her role. As the former Partnerships Director at The Monday Campaigns/Meatless Monday, she was responsible for spearheading the PR and partnership development for Monday initiatives, including Meatless Monday. During her tenure, she successfully forged partnerships with renowned organizations, such as C-CAP (Careers for Culinary Arts Program), the American Institute of Cancer Research, and New Jersey Healthy Kids Initiative. Prior to joining TMC, Cherry held the position of Senior Vice President at leading PR agencies, where she worked with major food and healthcare clients. Her passion for learning and cooking international cuisines has led her and her husband to explore local food markets and restaurants in over 50 countries. This firsthand experience has allowed her to gain a deep understanding of different cultures and cuisines, which she brings to her work in the food industry.

supported projects like our compost implementation, Earth Month programming, and innovative dining hall initiatives, particularly at The Spot. Within our Sodexo family, we collaborate closely with on-site chefs across segments, ensuring a commitment to culinary excellence at every location. It’s a journey that blends sustainability and innovation seamlessly.

Can you share some insights into the menu planning process for the vegan and vegetarian dining hall? How do you ensure a diverse and satisfying array of options while maintaining nutritional balance?

Most of our menu, events, and station concept inspiration comes from our student body, just like The Spot. With active feedback channels, focus groups, and cultural groups, there is no shortage of diversity and new ideas. Students’ habits and lifestyles are directly reflected in the items we

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A sampling of the George Mason University dining cuisine

Sophia Nelson, Sodexo Marketing and Sustainability Manager, George Mason University Campus

OLD HICKORY DIVERSIFIES ROTISSERIE WITH NEW BBQ OVEN ROLL-OUT

It often seems as if new technology in food service has led to a constant rush to seek out new cooking ideas to keep our menus fresh and exciting for our dining patrons. As with so many things in our business, there are tried-and-tested solutions that need to stay on the front burner.

Among those successful and profitable cooking techniques is rotisserie

cooking which for decades has produced flavorful and juicy meats. Rotisserie cooking is finding a renaissance in the nation’s restaurant and foodservice kitchens. New seasonings, marinades, and cooking techniques have brought new life into this classic method that create innovative dishes that will delight customers. Just as with key operating areas including beverage, suc-

“Rotisserie chicken gets you hungry, you smell it, you see it, and just have to have it.”

— Michelle Megala

cess today comes with the successful balance of embracing new ideas and building upon the solid foundation of

traditional cooking methods to achieve culinary success.

Today’s rotisserie ovens can check off many of the essential boxes of success. A high-quality, efficient oven draws customers with the best of open kitchen or presentation cooking. It also can minimize or eliminate labor, and, most importantly, creates a mouthwatering product guaranteed to keep customers coming back. Jersey-based Old Hickory, which has been creating rotisserie ovens since 1946, provides a wide range of commercial ovens that assist operations in achieving the best rotisserie product possible, from classic chicken to shish kebabs, to everything in between.

“Rotisserie chicken is so human,” said Michelle Megala, the President and CEO of Old Hickory. “It’s just a human thing to have a protein over a fire.” Old Hickory’s leaders’ enthusiasm for the rotisserie, along with its global history, shines through each of its products; it’s what makes the company stand out in the crowded marketplace. The company was founded by a Hungarian immigrant during World War II and was taken over by Megala’s late father,

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Michelle Megala inspects the latest Old Hickory rotisserie oven

WITH R. COURI HAY

AL FRESCO DINING

There’s an irresistible allure to dining outdoors during the summer months. Sitting al fresco is an immersive experience and a celebration of nature, community and food.

Instead of being confined within four walls, outdoor dining offers an unparalleled connection with nature. Surrounded by greenery in courtyards or a cityscape on sidewalks, diners are immersed in their surroundings, creating an ambiance that cannot be replicated indoors. Outdoor dining also promotes physical and mental well-being, as exposure to natural light and fresh air is known to boost mood, reduce stress and increase Vitamin D levels. Dining outdoors provides an opportunity for relaxation and rejuvenation and allows diners to escape the hustle and bustle of daily life and embrace a slower pace.

Moreover, outdoor dining provides an opportunity for social interaction and community engagement. Whether it’s a leisurely brunch with friends, a romantic dinner for two, or a family gathering, al fresco dining encourages conversation and connection. Shared meals create lasting memories, fostering a sense of belonging and camaraderie among diners. In a world increasingly dominated by screens, the simple act of breaking bread together outdoors promotes authentic human connection.

Furthermore, outdoor dining supports local economies and revitalizes communities. Sidewalk cafes, rooftop bars, and patio seating contribute to the

charm of urban neighborhoods, attracting residents and tourists alike. The best rooftop bars in the city include Nubeluz in Flatiron, Daintree in Midtown West and Westlight in Greenport, Brooklyn. By patronizing outdoor dining establishments, consumers can support small businesses and hospitality workers, helping to sustain livelihoods and stimulate economic growth.

Outdoor seating also allows restaurants to accommodate more patrons, effectively expanding their capacity without having to expand their indoor footprint, thus making efficient use of space and increasing their revenue po-

tential. This increase in seating options not only reduces wait times for diners but also encourages spontaneous visits, as the outdoor seating spills onto the sidewalks or public spaces, transforming once-underutilized areas into a free marketing tactic. This influx of foot traffic benefits surrounding businesses, from shops to galleries.

R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.

Outdoor dining offers restaurants greater flexibility and versatility in accommodating diners’ preferences and needs. Unlike indoor spaces with fixed layouts, outdoor dining areas can be adapted and configured in various ways to suit different occasions and group sizes. From intimate bistro-style seating to communal picnic tables, outdoor dining allows for a range of seating arrangements that cater to diverse dining experiences.

Outdoor spaces can be easily transformed with seasonal décor, lighting and landscaping, creating inviting settings that evolve with the seasons and culinary trends. For example, during the summer months White Olive in Midtown, Manhattan festoons their outdoor seating with olive branches, ivy and greenery complimented by warm string lights to set the mood for any balmy summer night. This flexibility not only enhances the dining experience but also allows restaurants to differentiate themselves and attract a wider clientele.

Al fresco dining in the summer encompasses a multitude of positive aspects that enrich the senses, foster social connection, promote well-being, and support local communities. Whether enjoying a leisurely meal with loved ones, savoring the warm weather or simply being one with nature, al fresco dining offers an experience that transcends the ordinary and celebrates the joys of summertime.

NEUMARK LED GREAT PERFORMANCES CELEBRATES 40+ WITH BRONX BASH

Great Performances celebrated 40+4 years of excellence with a spectacular party in the Bronx last month. The event was a testament to the company’s dedication to unleashing joy through delicious food, entertainment, and surprises. The festivities were long overdue, and attendees were treated to a full tour of the amazing facilities that now call the Bronx home. “We’ve been here for four years and waiting for the perfect time to celebrate our 40th!,” founder and president Liz Neumark noted.

Liz Neumark and her team have been at the forefront of the hospitality and catering industry since the company’s founding in 1980. What started as a catering and event staffing agency has evolved into one of the nation’s most highly regarded catering companies, known for its impeccable service and commitment to excellence. From serving diversity of venues from the Apollo Theater to Wollman Rink and providing dining and staffing for private events, nonprofit galas, and corporate functions, Great Performances has set the standard for quality in the industry.

One of the company’s key initiatives has been its focus on environmental and social impact. In 2006, Neumark estab-

“Can you imagine the Mayor even declared March 11, 2024, as Great Performances Day in the City of New York, recognizing our company’s contributions to the city!” — Liz Neumark

lished the Katchkie Farm in Hudson Valley, becoming the nation’s first caterer to operate a certified organic farm. The farm provides inspiration for the company’s chefs, who use its produce in their dishes. This commitment to sustainability and using whole, plant-based ingredients was evident during the tour of the Bronx facility, where beautiful plants adorned the space.

The celebration in the Bronx was a momentous occasion, not only marking 40+4 years of Great Performances but also highlighting the company’s dedication to its community and the environment. “Can you imagine the Mayor even declared March 11, 2024, as Great Performances Day in the City of New York, recognizing our company’s contributions to the city!” Neumark continued.

As we look back on the party in the Bronx, it is clear that Great Performances’ commitment to excellence, sustainability, and community engagement has set them apart in the industry. Here’s to another 40 years of great performances and continued success for Liz Neumark and her team.

(L to R) Great Performances’ Christopher Harkness welcomed Marc Fuchs of Singer Equipment

(L to R) Beth Shapiro of City Meals on Wheels and New York City Tourism’s Kelly Curtin

Josh Russ Tupper of Russ and Daughters brought the Lower East Side fish emporium’s delectable treats

(L to R) Memorial Sloan Kettering’s Tatanisha Peets, Deb La Russo and longtime Healthcare Dining executive Veronica McClymont.

(L to R) The Plaza Hotel’s Mike Warren and Rob Arango

The incomparable Liz Neumark whose vision has created one of the nation’s leading catering companies

Gourmet Advisories’ Claudia Warner and Carolyn Modica

HOW TO MAKE YOUR RESTAURANT STAND OUT IN A SEA OF COMPETITION

The restaurant business is hard, and all the competition can make it downright scary. How can you make your restaurant stand out in the sea of competing restaurants – other independents and the overbearing chain restaurants? If I were to count the number of restaurants, just restaurants – fast food, fine dining, full service – in a 2-mile radius from my house, that number would be easily over 100.

The simple answer is do everything you can to do Restaurant 101 right. That means:

• Hot food hot, cold food cold

• A clean and safe environment for your guests and employees

• WOW customer service

• Incredible product and beverage in the restaurant and for all to-go orders

As a restaurant owner you were put on this earth to create memories. It’s a privilege to be able to create that for your customers. It’s your duty to make sure your restaurant kicks butt and delivers the greatest experience possible.

Hot food hot, cold food cold

This refers to putting out consistent product. See, many chain restaurants kick our ass because while they may suck, they suck the same way every single day. They are consistent in sucking. Making sure that if the food is supposed to be hot, it’s hot, if it’s cold, it’s cold. You want the presentation, the portions and the flavor to be the same every time a customer eats it. I would make this one of my highest priorities in my business.

A clean, safe work environment

That means you need to implement checklists for everything that you do for opening and closing side work for every position, from managers down to your bussers and dishwashers. Don’t leave anything to chance. Ensure the restaurant is not only spotless, but it is set up perfectly so that the guests notice nothing but each other when they walk in the door, when they dine with you and when they leave. Make it a flawless experience.

WOW customer service

I have the perfect book to teach you what I mean by WOW customer service for your restaurant. It’s called “Secret

Service: Hidden Systems that Deliver Unforgettable Customer Services,” and it’s by John R DiJulius, III. He’s a customer service expert. I love this book because it focuses on what restaurants do to create WOW customer service. As he tells you, WOW customer service makes price irrelevant. It is a must read to take your guest experience to the next level.

Incredible food and beverage

Be great at what you do. Do not have 9,000 things on your menu. Instead, have a condensed menu that when you execute an item, when it comes out, it’s fantastic every single time. Think about it this way. When you go out to your favorite restaurant, do you even look at the

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

menu? I don’t. I order the one thing that’s incredible, and every time I get it, it’s that damn good, and it keeps me coming back. How many times have you veered off and said, I’ll try this other thing, then it’s not as good, and you think, man, I should have just stuck with what I know?

When you create raving fans of your food and beverage, when they come back, they expect the same experience, that consistency, again every single time.

Make your to-go orders just as good as in the restaurant. The genie is never going back in the bottle. You have delivery apps, your own delivery, and pick up to go. Your food is leaving your restaurant in to-go form now and forever. You need to make sure what you’re selling will travel the right way and have the right packaging. If you put a burger and fresh cut French fries all in a Styrofoam container and it travels 20 minutes, plus transfer times, there’s a rainforest in that container when it is delivered to the customer. It makes the bottom of the bun moist, and all those crispy fries are soggy. That is an unacceptable representation of your product and an unacceptable experience for the guest.

Chains kick independents’ butts in consistency, even when the consistency is mediocre quality. Do Restaurant 101 right to set yourself apart from the competition. If you don’t have Restaurant 101 in place, make it a priority to work on today.

USING AI AS A TOOL TO BOOST CUSTOMER SATISFACTION

In 2023, as artificial intelligence (AI) became the buzzword of the year, restaurants raced to use it to their advantage, and we saw big chains such as Chick-Fil-A, Wendy’s, and Taco Bell start implementing it for a range of tasks.

The AI revolution seemed to come at the perfect time: the QSR industry had been under pressure as they faced inflation, supply chain issues, and labor shortages. AI has increasingly been implemented to lessen the burden of these problems, with its capabilities to monitor inventory, take orders, and in Chipotle’s case, even cut

avocados.

Looking at the year ahead, AI will likely be implemented by even more QSRs, and for good reason. By improving operational efficiency, AI not only lessens the burden for employees, but also improves customer experience at restaurants.

Getting it Right the First Time

QSRs are drawn towards implementing AI due to its accuracy and efficiency. While there may be mistakes made to orders when servers are dealing with the lunch rush, AI can accurately record orders, even when chal -

AI is a powerful tool that can help greatly increase the customer experience. It helps improve the efficiency of workers, reduces wait time, and can track trends.

lenged with complex personalizations to menu items. Big restaurants such as Taco Bell, Chipotle, and Domino’s are some examples of QSRs that have implemented AI bots into drive-through lanes and online chatbot ordering systems. As well as accurately record -

ing customers’ orders, they are able to make recommendations and answer questions. Wendy’s has even used it to upsell menu items.

With AI doing the initial heavy lifting, employees have more time on their hands to focus on delivering a high-quality customer experience. They can ensure that customers’ orders are carefully prepared, the restaurant is clean, and diners’ needs are met. By implementing AI, not only can employees focus on the more important and time-consuming aspects of their role, but customers’ experiences are improved as they are met with better quality service from staff.

However, AI is still in its beginning stages, and ordering systems only work as well as the AI models can be trained. This might mean a rocky start when initially installed. For example, early last year, Tik Toks went viral of the ‘McDonald’s robot’ mixing up customers’ orders. But as more and more people order with voice recognition or chatbots, the more the AI learns. By collecting more data, AI systems will become smoother and more accurate, even understanding off-menu orders.

Reducing Wait Times and Work Loads

AI also helps QSRs to speed up processes. Wait times are reduced as

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INNOVATIONS IN SUSTAINABLE FOOD PACKAGING: REDEFINING INDUSTRY STANDARDS

In recent years, the global food industry has witnessed a paradigm shift towards sustainability, with an increasing focus on minimizing environmental impact throughout the entire supply chain. One of the critical areas undergoing transformation is food packaging. As consumer awareness of environmental issues grows, there is mounting pressure on manufacturers and suppliers to adopt eco-friendly packaging solutions without compromising on quality or functionality.

Traditional plastic packaging poses significant environmental challenges. However, advancements in biodegradable materials offer a promising alternative. Materials such as PLA (polylactic acid), PHA (polyhydroxyalkanoates), and cellulose-based films are gaining traction for their ability to decompose naturally, reducing landfill waste and carbon footprint. Additionally, these materials can be derived from renewable resources such as corn, sugarcane, and cellulose, further enhancing their sustainability credentials.

Recycling and composting are integral components of a circular economy, and food packaging manufacturers are increasingly investing in materials that can be easily recycled or composted. From paper-based cartons to compostable bioplastics, these packaging solutions offer the convenience of disposal without causing harm to the environment. Moreover, advancements in recycling technologies are improving the efficiency of material recovery, further promoting the transition towards a closed-loop system.

A groundbreaking innovation in sustainable packaging is the concept of edible packaging. Edible films and coatings made from proteins, lipids, and polysaccharides can encapsulate food products, providing protection and extending shelf life while being entirely consumable. Not only does this reduce packaging waste, but it also adds value to the consumer experience by offering an innovative and interactive way to enjoy food. Plastic straws are also being replaced by edible alternatives, mainly made from

starch, corn, or seaweed. Similarly, plant-based or starch-based utensils provide a sustainable alternative to disposable plastic cutlery, offering the convenience of single-use items without the environmental repercussions.

Moving beyond single-use packaging, reusable packaging systems offer a viable solution to address the issue of waste. Reusable containers, crates, and pallets can be designed to withstand multiple trips through the supply chain, significantly reducing packaging waste and associated costs. Collaborative initiatives between manufacturers, retailers, and consumers are driving the adoption of reusable packaging models, fostering a culture of sustainability and responsibility. Manufacturers are also implementing cassava flour bags — biodegradable bags made from cassava flour providing a compostable alternative to traditional plastic bags – and mushroom-derived containers and packing peanuts.

Incorporating smart packaging technologies such as sensors and in -

dicators can enhance the sustainability of food packaging by reducing food waste. Intelligent packaging systems can monitor factors like temperature, humidity, and freshness, providing real-time data to consumers and retailers. By ensuring optimal storage conditions and alerting users to potential spoilage, smart packaging not only prolongs the shelf life of products but also minimizes the need for excessive packaging materials.

As the food industry continues to embrace sustainability as a core principle, the evolution of food packaging plays a pivotal role in shaping the future of consumption. By embracing innovative materials, technologies, and business models, stakeholders across the supply chain can collectively reduce environmental impact and pave the way for a more sustainable future. With ongoing research and collaboration, the journey towards achieving truly sustainable food packaging practices is well underway, promising a greener, healthier planet for generations to come.

ONE OF A KIND: MARKETING TOOLS FOR BARS THAT WORK

Idon’t know about you, but sometimes my cash flow is not optimal. It’s the cost of doing business and living life; and you need to plan for it, including rising costs, if you intend to stay afloat. But every once in a while, you’re thrown an unexpected lifeline. Like this morning when a text popped up from Dunkin’ Donuts beckoning me in for a purchase. The lure they dangled in front of me? Extra points on my loyalty account would be accrued as a reward for making that

third visit this month. Who could turn their nose up at that? Especially when coffee today means more coffee, or a DunKings treat, for free, tomorrow?

My point? Perceived value. That’s what your customers want. A value to engaging with your beverage offerings that goes beyond simple hospitality in a way that really resonates.

And it is not all just about saving money. Sometimes it’s about savoring experiences. Experiences you can relish on premise, as well as those you can

take home with you.

Like the new edition of the White Limozeen that’s dropping this spring. The ‘zine found at namesake bar White Limozeen at the Graduate Hotel in Nashville is a creative project delighting guests that Marc Rose, Founder/Owner of Call Mom, a hospitality company that owns and operates restaurants and bars and partners with hotels as F&B partners, is really proud of. He explains his unique approach to making the bar a memorable part of any guest’s experience as he says, “I think this is truly a Nashville place with a Nashville story. We get to entertain and take care of people in Nashville, and people who come here too. We get to give them a good time and they go home and share the stories about it. That’s the great thing about operating hotel bars. I felt like we had a lot of stories to tell. It’s easy to look at our space and say, ‘it’s an ode to Dolly.’ But there’s so much more to be said about Nashville and this is a peek inside.”

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

That peek behind the curtain of what makes Nashville so special, is at the heart of Rose’s content which is written by locals and published by local publisher Joe Clemons. The stories of Nashville resonate with visitors and locals alike. And, while they’re only three issues in and without a metric ton of data to analyze the impact, Rose is getting good feedback and believes the project is an important part of their marketing. He points out, “Most bars if they have marketing dollars are looking at cocktail specials. We wanted to go

further. It’s my duty to a town that allows us to come in to tell these stories. When you go to a party you get a party favor - this is our favor. There’s more we can do as we become lifestyle hubs. We want them to come back. It’s our responsibility to give them more than a bite to eat or just a good selfie to take. I know when you have a limited amount of time to leave a mark on them I feel like this is an opportunity to take a step toward doing that. If White Limozeen can do more than just leaving them with the thought ‘that’s a great cheeseburger (or a drink),’ we’ve really done our job.”

Six years ago, Mac Gregory joined Pacifica Hotels as their VP of Food & Beverage and instituted a new barrel program that does the job of creating a unique experience guests at their bars can’t get anywhere else. For the veteran beverage expert, he knows that guests are wowed when the menus offer exclusivity. He shares, “Everyone wants to be valued. To do that we have partnered with tequila, bourbon, whiskey, and rum producers to buy barrels from them. Doing so creates an experience that you can’t get elsewhere, because nobody else has the liquid from that exact barrel.”

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The rooftop area of White Limozeen at the Graduate Hotel in Nashville

CONTOUR POUR CONTROL CAPTIVATES GUESTS, PROTECTS PROFITS

In the hectic world of foodservice, busy restaurant nights, large events and random callouts define your everyday.

For example: It’s a busy Friday night, and your restaurant is slammed. Tables packed, line out the door, beverage orders piling up. Yet another server has called out sick, leaving you no choice but to overextend your bartender.

With the bar backed up, servers are fulfilling their own orders, the bartender isn’t paying attention and expensive overpours are being served … 6 ounces here, 6.5 ounces there.

Overpours can cost you big

Those heavy pours are costing you –because overpouring wine by as little as 1/8” can balloon to tens of thousands of dollars a year in lost profits.

Here’s how: Let’s say you are selling 200 glasses of a $10 bottle of wine nightly. That slight excess pour adds up to 5 full bottles over the course of one evening. And over 350 days of business, it quickly becomes $17,500 poured –

literally – down the drain.

When every dollar counts, that kind of loss is just unacceptable.

The solution: Pour control glassware

Luckily, there’s a simple solution: pour control glassware, which denotes a precise ounce capacity, ensuring that every pour is consistent and eliminating the need for extra server training.

One common type of this glassware has a line or decoration printed onto the glass. However, in a fine dining environment, you may prefer a less obvious signal. That need for both beauty and function is what inspired us to create the Contour Pour Control collection, which infuses the brilliance and refinement of Reserve by Libbey® with built-in pour control that leaves no room for surprises in your inventory – or your revenue.

Contour utilizes the curve of the bowl itself to ensure a precise pour, with a modern, angular design that cues servers and reduces waste. It’s a subtle, but simple mark that ultimately requires no

guesswork from your team. A perfect pour, every time. It’s as easy as that.

The Contour experience

Beyond just peace of mind, Contour was designed to treat your guests to the multisensory experience they expect in fine dining and banquet settings. Its unique shape increases aeration, unlocking the complex flavors of every bottle, while a tapered rim captures aromas, sending their intoxicating bouquet directly to the nose.

Contour Pour Control is just one part of the larger Contour collection, a complete assortment of wine glasses, goblets and flutes designed to provide superior value and improved service life for banquets, events and hospitality.

Contour is specifically engineered for strength and performance, fired using Libbey’s proprietary, energy-efficient glassmaking process – so you can serve with confidence on even the busiest days.

Get to know Reserve by Libbey®

As part of the Reserve by Libbey®

glassware brand, Contour was crafted for maximum brilliance and clarity, for a delicate feel in the hand and on the lips that your guests won’t help but notice.

Reserve is a full assortment of worldclass tableware built to entice the senses, enhance the experience and elevate what’s possible.

Reserve glassware is set apart by its high-brilliance glass, optimally balanced to deliver the highest light transparency without the use of potentially harmful heavy metal, as well as the beadless edge of our exclusive HD2 rim, which gets guests closer to the complex flavors of their wine. Graceful stems, substantial feet and strong, reinforced walls round out the Reserve experience.

When you choose Contour from Reserve by Libbey®, you’re investing in the elegance and flavor your guests are looking for in a glass of wine – and getting the consistency that you deserve as you grow your business.

Order free samples on our website today: https://totalfood.info/contoursample

FRESH ORIGINS ® ENHANCES FOOD SERVICE PACKAGING WITH INNOVATIVE AUTOMATION

Fresh Origins®, a prominent provider of Microgreens, Petite®Greens, Edible Flowers, and specialty items, is proud to unveil a major advancement in its food service packaging. The company is introducing an automated packaging line that promises to revo lutionize quality, sustainability, and shelf life.

This cutting-edge packaging au tomation delivers the following benefits:

1. Enhanced Quality and Consistency:

Fresh Origins’ new packaging auto mation guarantees the highest level of quality and consistency in processing, packaging, and labeling, ensuring a superior, uniform product every time.

2. Sustainable Innovation:

Committed to reducing its environ

mental impact, Fresh Origins introduces packaging with a peel and reseal top layer, reducing plastic waste by 25% to 30% per clam, contributing to sustainability efforts.

3. Extended Shelf Life:

packaging projected to extend product shelf life by 2 to 3 days, enhancing the longevity of high-quality ingredients.

4. Expanded Offerings:

The innovative peel and reseal

ing Micro Arugula, Micro Broccoli, Micro Cilantro, Micro Kale Mix™, Micro Rainbow Mix, Micro Beets, and Micro Watercress, offering convenience and freshness.

5. Rollout Schedule:

The packaging automation program is set to launch in early 2024, providing customers with these enhancements in the near future.

“At Fresh Origins, we blend an ideal climate with a deep passion for quality and innovation,” remarks Aaron Horwitz, Sr. Marketing Manager at Fresh Origins. “Our products, cherished by top chefs and fine restaurants across the nation, are known for their robustness and flavor. This packaging automation represents a significant step toward delivering even fresher

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MARY ATTEA

Executive Chef, The Musket Room and Raf’s, NYC

Ahighlight of the foodservice calendar in April is always the National Gala for C-CAP (Careers through Culinary Arts Program) in New York City. The Gala serves as a platform to celebrate and honor individuals for their outstanding accomplishments, and to inspire the next generation of culinary professionals.

Each year, a selection committee comprised of industry professionals, educators, and C-CAP staff carefully review nominations and applications to identify individuals who have demonstrated exceptional talent, dedication, and leadership in the culinary arts field. Honorees are chosen based on their achievements, contributions to the industry, and commitment to giving back to their communities.

This year’s honoree is Mary Attea . The Executive Chef at The Musket Room and Raf’s is the ideal honoree for C-CAP’s annual gala due to her significant impact on the culinary industry and her dedication to supporting young chefs.

With her leadership and expertise, her career parallels the accomplishments of C-CAP in reaching over 22,000 stu -

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Mary Attea (Photo by Gentl & Hyers)

dents across the country to provide them with the skills and opportunities they need to succeed in the culinary world. Chef Attea’s commitment to excellence and passion for mentorship make her a role model for aspiring chefs everywhere. By honoring her at the gala, C-CAP is not only celebrating her achievements but also highlighting the importance of investing in the next generation of culinary talent.

flavors, not as many big fats. I always kind of gravitated towards something that was more olive oil and lemon forward versus butter and vinegar. I think a lot of my dishes I do today, obviously some are rooted more in French cuisine or those types of dishes. But I am really drawn to sort of bright, vibrant flavors and a lot of stuff I cook.

What actually drew you to the restaurant industry? You were pursuing a master’s at John Jay College in something completely different?

Yes.

As Chef Attea worked on her preparation for the NYC event, Total Food Service sought her out to get her thoughts on being honored by CCAP. TFS also wanted to get her thoughts on a variety of subjects from some of the iconic mentors who shaped her career and what it takes to retain the prestigious Michelin Star for The Musket Room restaurant.

So what happened?

For those who don’t know you, can you share where your passion for food and cooking came from?

It harks back to being in a family that just celebrated food all the time. My father was of Lebanese background, so we were always eating a lot of different and unique food at the time. It’s obviously much more popular now. We were just taught to sort of celebrate our meals every day. And no one in my family was a picky eater. We always finished our food. So, I think it was just something that was instilled in me from a young age to really care about food at the table and be excited to spend time eating with others and take enjoyment in that.

How did your Lebanese heritage and upbringing in Buffalo, NY influence your culinary style?

It was something that as I started to really step into my chef’s shoes and role and started to create dishes, to draw on a lot of those flavors just because for me it was comforting and nostalgic and reminiscent of being around family. And also that type of food is very light and bright, like fresh

Well, I was in graduate school. And most people would have been like, what’s wrong with you for studying forensic psychology?

But no, I was sort of a very common New York story. I moved here for school. And while I was in school, I started working in a restaurant to make money and survive in the city. And I found myself just being much more excited and leaning towards going to the restaurant versus going to school. I think as that sort of developed and I got really intrigued by service and fell in love with hospitality and trying to learn about wine and the food, it started to make sense that it could be something I pursued as opposed to the current path I was on in graduate school.

Always fun to find what you really want to do.

Yeah. And then when you unexpectedly find it.

Exactly. And then what led you to ICE?

When I first left my graduate program and was working in the restaurant, I had expressed interest in going into the kitchen to learn what they do. And they let me come in once a week and just spend time kind of learning how to cut things and learning how to

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cook some things. And that restaurant ended up closing shortly after I kind of started getting in the kitchen. I had to go find another job to survive and live. And I started waiting tables with the intention to go to ICE, but I took a little bit of time to get there because I just started really enjoying waiting tables and living in New York and kind of being in that life just amongst other industry people and going out and eating and having drinks. I finally decided it was time to concentrate on the food part.

It’s not common that people who work in the front of the house will end up in the back of the house. You may end up owning a restaurant, but it’s not that common. How are you

“I really try to be thoughtful about what I’m putting on a plate and making sure that it makes sense or that there’s some story or thread or reason that items exist on the plate.”

able to actually like customers and like cooking?

I think it just goes back to how I grew up. My mother was just constantly inviting people over. If anybody stopped over, she was immediately opening up the fridge and pulling food out and they’d be like, no, we’re not hungry. And she’d just be putting stuff out. It was just ingrained in me that hospitality is everything.

You think about life in Buffalo, there’s always another seat at the table.

I think for me, it was exciting to sort of be on the front side and get excited about food and tell people about it and watch them enjoy what I was serving them. And then when I jumped to the kitchen, it was really exciting to now see them enjoy what I’m making.

So where was this kitchen that you jumped to? Who let you make that jump? How did that happen?

The restaurant in the Upper East Side was a very small restaurant called Ian. And again, it was just probably there for like a year or two. It was a very small restaurant, small team. I think as they started sort of training me and I was learning more and more and I was an important member of their team. When I expressed interest in the kitchen, they invited me to come hang out with them. It was nice. They let me in.

Then did somebody guide you so that

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A sampling of Chef Mary Attea’s tasting menu cuisine from The Musket Room, New York City

the things you had learned at ICE fell into place?

I didn’t spend that much time, it was probably like a few weeks, one day at a time that I spent in the kitchen at that restaurant.

But I finally applied to culinary school and I think having worked front of house in the restaurant at that point, I had learned a lot about food in general. When I stepped into culinary school, it was a little bit easier to understand all the things they were teaching me because I had context to it. And then after culinary school, when I stepped into my first internship at Annisa [with Chef Anita Lo], it was a smooth transition because I had worked in a restaurant front of house. I sort of understood all the dynamics and the lingo and the flow of a kitchen. I think there are a lot of like beneficial things from working in restaurants for a while before going to school and then going to the kitchen.

No wonder you know what you’re doing. Anita Lo is an incredible chef.

Right, so that’s primarily where I did most of my training. I spent six years with her, formative beginning year in the kitchen for her philosophy and her mentorship. I mean, extremely fortunate. It was one, just a very incredible kitchen to start off in because

it was run by this incredible woman who was kind and compassionate. And, you know, we knew that we had standards and had to be detailed and work hard. We were allowed to be nurtured and have fun and laugh and listen to music. It wasn’t like a lot of other places that counterparts in the industry we were at. It gave me space to feel comfortable and grow and kind of find my creative path.

So then what happened after that?

When Annisa closed in 2017, I took a little time off, did some traveling and then just started kind of helping people out and friends out, dodging around different restaurants. And then I spent a little time at Vic’s in Noho. I really wanted to learn to make pasta and pizzas. And Hillary was a friend of mine. It kind of started out with me just helping her. And then she was like, hey, can you be my sous chef for the next four months? And I was like, yeah, I can help out. And then after that, I took the chef role at High Street on Hudson, which was really fun. That was a big learning experience. It was my first sort of in charge role. I

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Chef Mary Attea at work

think there was a lot of learning, a big learning curve with an all-day restaurant, seven days a week, 8 a.m. to 11 p.m. I spent about seven months there and then my father passed away and I took some time to reset and spend time with the family over the holidays. And then after that, I started at The Musket Room.

How did that come together? Where did the money come from? Where did the real estate come from? How did you do it?

The Musket Room was already an established restaurant. It had been open. Yeah, it was Jennifer Vitagliano, who is my business partner in Raf’s Restaurant and Bakery. She opened it with another chef from New Zealand. They parted ways. And then she and I started talking for a few months and timing was just never right. And then finally, it kind of all fell into place where she was ready to bring on a new chef and I was ready to start a job. It was great because they had a Michelin star. They were already well-known as a great restaurant. I stepped in to take over and try to change the program, which was an incredibly daunting task given.

The restaurant had such a great reputation. But then three weeks later, the world changed and it kind of forced us to reset anyway.

You have a lot of stuff in your story that seemed meant to be, you know.

Little fortuitous moments come together.

How would you describe New Zealand cuisine? And then how did you transition out of that cuisine?

I don’t think I could even speak that eloquently to New Zealand cuisine. The chef was from New Zealand, he was using a lot of product and whatever little nuance exists there he was bringing to the plate. I wasn’t familiar with it. And the whole point of me being brought in was to step away from it being what the restaurant was known for. And again, just given that we had to close for four months and reopen under a completely different type of

service, it really gave us the time and space to be thoughtful about what we were doing, kind of reset without it was going to come in. It was going to be hard for me to come in and just try to change the whole DNA of the restaurant while still operating the restaurant. I think because we could close, we were able to talk, get to know each other, kind of throw ideas out there and learn what would make sense for the two of us and the rest of the team going forward.

Not to mention something called customers.

Yeah, that too. But I think part of

the change was to make it a little more neighborhood. And again, given the restraints of the pandemic, everybody who started coming in or that we were doing takeout for were neighbors. We got to know our neighborhood really well.

What’s the menu look like today, four years after the pandemic? It’s honestly not too far off from what the structure it always was, which was a tasting menu. We have an omnivore and a vegan version, but we also still offer a la carte so that people who want to come in and just have a few bites or not do a whole extended

tasting can still come and enjoy the restaurant. The cuisine itself is just more globally inspired. We just draw from a lot of different experiences and heritage and travels and just whatever is kind of exciting us in the moment. It gives us a lot of space to be creative and thoughtful about what we’re making, which is great.

So is the prix fixe or is it a tasting menu?

There are two tasting menus that are a set price and there’s options to add wine pairing or supplemental dishes. And then there’s the a la carte menu where we just have some other offerings that people can just pick whatever they want.

Something for everybody. And it’s lunch and dinner?

Just dinner, five nights a week, Tuesday to Saturday.

What about as you look at fine dining and you look at sort of family culinary memories to create menus and culture, how have you taken that and blended that into what you are doing today?

I really try to be thoughtful about what I’m putting on a plate and making sure that it makes sense or that there’s some story or thread or reason that items exist on the plate. I try to teach all my cooks to not like just because you think something sounds cool or like you don’t just put things together, like why are you using these two ingredients? It can be a personal story. It could be something that makes sense between all the ingredients on the dish. But there has to be a perspective in the item. I kind of draw from, again, many different inspirations, but some being what I grew up eating, it’s really fun to reconfigure or take those flavors and apply them to a different dish that I wouldn’t have eaten and see if it works. And sometimes they work out, sometimes they don’t. But I think that’s the fun part of just getting to be experimental and create. But at the end of the day, make

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Chef Mary Attea sitting in The Musket Room

sure you’re making something that’s thoughtful and delicious.

With this background you have in psychology and the forensic studies, you’ve built and you need to build and motivate a team. I’m kind of curious what makes you tick in terms of how you approach that?

I just try to do what I know allowed me to grow as a cook, chef, human in general. And I just do what I felt like was right for me. Everybody will have different leadership styles or different ways of approaching people. But it’s at the end of the day, you’re approaching it from the sense that you just want the best out of everyone and everyone to feel like they are also growing and changing and building. So far, I think you can’t go wrong with that.

What do you hope that guests take away in terms of a dining experience at The Musket Room? What do you want that experience to look like and

feel like?

I want everyone to walk away happy and fulfilled and satisfied and taken well care of. I want people to walk away feeling intrigued or like maybe they experienced something they knew they haven’t experienced before or that feels so unique to the evening. That everybody leaves feeling the warmth of the hospitality and the passion behind the food and the team. Nice. Bringing it to them and just leave warm and fuzzy. A good night of food and wine.

You were just honored by C-CAP. That’s really cool. Have you been involved with the program before?

I had known of C-CAP for a while. And last year was maybe the first time I was involved in their big gala tasting. This year they asked that I be the chef honoree and Jennifer’s the co-chair. We’re the faces of the gala this year, which is really fun and a huge honor because there’s been so many great

chefs who have come before in this position.

As you look around your kitchen, you look who’s working with you. What do you think it’s going to take for some of these young people from C-CAP and other programs to succeed?

It’s definitely a lot of tenacity and perseverance. It’s not an easy job, nor industry. We’re hopefully making strides and working harder to change what it was. But, you know, again, it’s a hard thing to just overnight shift everything. There does, require a little grit in it. There’s going to be bad days. There’s going to be awful services.

Would you still suggest it to somebody to go into?

I would. Because at the very least, if it’s not your long term career, it’s not what you do forever. I think it’s one of the few careers that really teaches you how to interact with people.

With other humans.

Service to people, how to build a team, support each other and connect with people. It’s not you just behind a desk and don’t interact with anyone all day. I think there is a beauty. And it’s one of the few things left where it is about engagement with each other.

It’s a people business. Every time I see a robotic arm [in the kitchen], I start laughing.

Something that I think is the crux of our human nature is to be interactive with people. And again, it’s not easy. There are not always the greatest people that you have to wait on. You’re short staffed. It’s hard. But I think when the beautiful moments happen, they’re doubly rewarding. Hopefully, they try to inspire people that way.

All photos courtesy of The Musket Room unless otherwise noted

NEW SUPREME PIZZA SOUP RECIPE IS AN IRRESISTIBLE MENU ADDITION

Fresh from the Red Gold® Test Kitchen, its new Supreme Pizza Soup recipe is sure to be a menu sensation. To be shared with restaurant operators at upcoming trade events, the new soup leverages the flavor of an indulgent pizza in the form of a hearty soup.

“Customers are always in search of something new and intriguing on a restaurant’s menu that has a familiar twist,” says David Halt, Red Gold’s Senior Director of Business Development. “Our new Supreme Pizza Soup was created to do just that.”

The recipe includes Red Gold’s

Tuttorosso® brand Fresh Pizza Sauce and Red Gold Crushed Ground Tomatoes with Italian sausage and diced pepperoni. Using other common ingredients in a restaurant’s kitchen, the Supreme Pizza Soup is easy to prepare, with the recipe serving 30 guests. Access the recipe at RedGoldFoodservice.com.

“To promote this fantastic recipe, operators can save up to $100 on Tuttorosso Fresh Pizza Sauce with a special rebate that is good through June 30, 2024.

Four generations of the Reichart family have been producing premium

quality tomato products since 1942. When the US entered WWII, the government asked citizens to step up and help the war effort and the call was answered. Since then, Red Gold has become the largest privately-owned tomato processor in the nation with three state-of-the-art facilities in Elwood, Geneva, and Orestes, Indiana. The company also boasts a million square foot distribution center in Alexandria and operates the subsidiary RG Transport trucking fleet in Elwood. Red Gold partners with local family farms across Indiana, southern Michigan, and Northwest Ohio to

sustainably produce premium quality canned tomatoes, ketchup, sauces, salsas, and juices for foodservice, private brands, export, co-pack and club channels of distribution. The Red Gold family of consumer brands includes Red Gold®, Redpack®, Tuttorosso®, and Sacramento®. Exceptional quality and operational excellence are the shared values that contributed to the employee-created mission statement: “To produce the freshest, best tasting tomato products in the world.”

Visit www.RedGoldFoods.com to learn more.

PENTAIR EARNS 2024 KITCHEN INNOVATIONS AWARD FOR EVERPURE EZ-RO REVERSE OSMOSIS SYSTEM

Pentair, a leader in helping the world sustainably move, improve and enjoy water, is proud to announce it has earned the 2024 Kitchen Innovations® Award from the National Restaurant Association® recognizing the Everpure EZ-RO Reverse Osmosis System for its water and space-saving, modular design.

“We are honored for Pentair to be recognized as an innovator in the foodservice industry by the National Restaurant Association,” said Kurt Kaiser, Pentair Everpure Commercial Water Solutions Product Manager. “We understand the challenges foodservice operators face and engaged with our customers throughout the EZ-RO design and engineering process to ultimately deliver one of the best reverse osmosis systems on the market, especially for steam and coffee applications.”

The Everpure EZ-RO system helps foodservice operators improve water through a simple, all-in-one solution that is easy, expandable, and efficient while maintaining water quality and safeguarding valuable foodservice equipment.

• Easy – Intuitive from start to service with an easy installation kit and easy-to-access ports to make operating and servicing simple.

• Expandable – Designed to grow to meet current and future customer needs by allowing a larger capacity membrane filter and tank sizes fit into the same compact EZ-RO system without having the replace the processer. Additionally, the system can

be wall mounted, free standing or under the counter thanks to its space-saving, compact design.

• Efficient – The high-efficiency RO membrane helps save up to two times more water than standard RO membranes,* helping customers to reduce water usage.

• Quality – Delivers high-quality water to consistently create great-tasting beverages.

The Everpure EZ-RO Reverse Osmosis system is now available to foodservice customers in North America. The flexibility of the platform allows for tailored

modifications for the global market to meet specific regional requirements, and the EZ-RO systems are now available in Middle East and soon to launch in Europe.

About the Kitchen Innovations Awards

Since their inception in 2005, the National Restaurant Association Show’s Kitchen Innovation Awards have earned a reputation for defining the gold standard of foodservice equipment. The program leverages an esteemed panel of expert, third-party judges who help identify the most innovative and tech-

driven solutions in the industry today. The awarded products enable automation, efficiency, sustainability and more, and are a key feature at the National Restaurant Association Show.

Water: The Most Important Ingredient in Foodservice

Since 1933, Pentair Everpure has been one of the most recognized global brands among foodservice operators and facility managers. Trusted by consultants, dealers, service providers and original water-using equipment manufacturers, Pentair Everpure is synonymous with reliability in the foodservice industry. Our expansive portfolio of technologies and products is designed to deliver the correct water quality specifications required by an operator’s ingredient and process water requirements.

At Pentair, we help the world sustainably move, improve, and enjoy water, life’s most essential resource. From our residential and commercial water solutions to industrial water management and everything in between, Pentair is focused on smart, sustainable water solutions that help our planet and people thrive.

Pentair had revenue in 2023 of approximately $4.1 billion and trades under the ticker symbol PNR. With approximately 10,500 global employees serving customers in more than 150 countries, we work to help improve lives and the environment around the world.

To learn more, visit www. pentair.com.

MIKE’S HOT HONEY LAUNCHES SLICE HUNTER: AN AUTHENTIC 80’S INSPIRED PIZZA-THEMED ARCADE GAME

Free Downloadable Apple App and TikTok Filter Also Available for Mobile Play

Brooklyn-based honey brand Mike’s Hot Honey has created a nostalgic, pizza-themed arcade game, Slice Hunter, an homage to the iconic arcade games housed in pizzerias of the 1980s & 90s. This launch marks the first of its kind in the food industry, bringing together the classic arcade gaming experience with one of the hottest brands of the moment, Mike’s Hot Honey.

Slice Hunter puts players in the hot seat of the Mike’s Hot Honey bottle, blasting through an interstellar adventure of food invaders. Set against a backdrop of cheesy galaxies, participants aim at mouthwatering targets like pizza, ice cream, and chicken wings, exploring the vast possibilities of sweet heat combinations. Slice Hunter is also accessible to all Apple users as a free app available for download in the App Store. Additionally, a Slice Hunter TikTok filter allows players to share their gaming experiences on social media platforms.

Mike’s Hot Honey founder, Mike Kurtz, says the game is intended to create a feeling of nostalgia. “The idea behind Slice Hunter was to connect people back to memories of playing classic arcade games in their childhood pizzerias.

The 80s and 90s were a special time for both arcade games and pizza and it was very common to find a classic arcade cabinet like Ms. Pac-Man in the corner of your local pizzeria,” Kurtz said. “The smell of a fresh pie out the oven, the 8-bit sounds of a classic video game, stained drop-ceiling tiles, Tiffany lamps. That’s what this is all about.”

The original, one-of-one arcade game is located inside Scarr’s Pizza on the Lower East Side of Manhattan and free to play for patrons of the pizzeria.

Known for its commitment to authenticity and attention to detail. Scarr’s Pizza provides the perfect setting for gamers to enjoy Slice Hunter while savoring a slice in a reminiscent pizzeria atmosphere.

To create the game, Kurtz enlisted the help of local, NYC-based video game designers, Seth S. Scott of Perfect Hat Games and Jess Kostelnick of DesignO-Mite who designed the game to be playable as an app for the iPhone. Once the app was complete, Kurtz brought on local, bespoke video game experts Alan

Winslow, Dhemerae Ford and Philip Cadoux to build the Slice Hunter arcade cabinet. The fully wrapped cabinet features built-in LED racing stripes and an illuminated marquee showcasing the original Slice Hunter logo, created by Mike’s Hot Honey design manager Marcelo Lima.

Founded in 2010 by Mike Kurtz, Mike’s Hot Honey became a word-ofmouth sensation after Kurtz began drizzling his signature hot honey on pizzas at the Brooklyn pizzeria where he worked and customers started to ask if they could buy bottles to take home. The brand, which sparked a new category of honey, was born from a desire to create and share the highest quality honey infused with chili peppers. Now the country’s leading brand of hot honey, Mike’s Hot Honey can be found on restaurant menus and in the honey aisle of retailers across the U.S.

For restaurants interested in getting in on the arcade game, Mike’s Hot Honey is extending an invitation to order Slice Hunter for their establishments. To get more details and pricing, contact Mike’s Hot Honey at info@mikeshothoney. com. For more information about Mike’s Hot Honey visit mikeshothoney.com

CUISINE SOLUTIONS, WORLD LEADER IN SOUS VIDE, EXHIBITS AT NATIONAL RESTAURANT ASSOCIATION SHOW

Cuisine Solutions, the world’s largest sous vide manufacturer, and pioneer of the method, will exhibit at the National Restaurant Association Show this May at McCormick Place at Lakeside Center hall in Chicago, at booth 10442. The renowned international team of award-winning

chefs—led by Chef Sean Wheaton, Vice President of Culinary—will utilize a ventless reheating bistro-style kitchen to showcase the company’s range of prepared sous vide products. They will demonstrate the versatility of sous vide beyond restaurants and illuminate the boundless culinary and operational applications made pos -

sible with sous vide.

At the NRAS, Cuisine Solutions will feature an ever-changing menu, with options ranging from breakfast offerings like the company’s industryshifting Sous Vide Egg Bites, as well as Chia Pudding Parfait with Berry Coulis and Fresh Berries, produced by the company’s chefs in Thailand. Lunch

options will include salads such as Thai Chilled Noodles with Snow Peas, Sliced Chicken and Cashews with Thai Curry Dressing, as well as sandwiches like Roasted Turkey with Brie and Apple Chutney and Shaved Prime Rib with White Cheddar and Garlic

continued on page 122

HOSHIZAKI AMERICA, INC. BREAKS GROUND ON NEW WAREHOUSE IN PEACHTREE CITY, GA

Hoshizaki America, Inc., a leading innovator in commercial kitchen equipment, is proud to announce the groundbreaking for its new twostory warehouse, located adjacent to its current manufacturing facility in Peachtree City, GA.

The groundbreaking marks the beginning of construction for a 120,000 square foot facility that will revolutionize Hoshizaki’s material flow throughout fabrication and assembly processes for its commercial ice machines. This investment in infrastructure will significantly enhance logistics, reduce lead time, and accommodate future production growth, ultimately bolstering Hoshizaki’s capacity to meet the evolving demands of its customers.

Scheduled to commence construction in March 2024, with completion slated for June 2025, the new facility will bring component warehousing back on-site. And by partnering with MEJA Construction, another local Peachtree City business, for design and construction, Hoshizaki reaffirms its dedication to sustainability and community collaboration.

“This groundbreaking is more than simply an expansion of our physical footprint, but another step toward operational excellence,” said Allan Dziwoki, President of Hoshizaki America. “The investment is a testament to our commitment to innovation, efficiency, and, most importantly, our dedication to meet the evolving needs of our customers. I look forward to joining hands

“This groundbreaking is more than simply an expansion of our physical footprint, but another step toward operational excellence.”

— Allan Dziwoki, President of Hoshizaki America

as we expand the foundation for a future built on the principles of progress and sustainability.”

A ceremony held on site last month was attended by key Hoshizaki leadership, local officials, and representatives from local development and manufacturing organizations, highlighting the significance of this proj -

ect for the community and industry stakeholders alike.

Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 people nationwide. Hoshizaki’s attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR® Partner of the Year –Sustained Excellence multiple years in a row for superior energy efficiency achievements.

As a member of the Hoshizaki Alliance — a group of independent companies driven by a shared mission to cater to customer needs with original, top-tier offerings — Hoshizaki America contributes to a collective evolution of Hoshizaki as a whole with products and services that enhance the lives of their customers.

For more information, visit Hoshizaki America at hoshizakiamerica.com

Key Hoshizaki leadership, local officials, and representatives from local organizations participated in the groundbreaking ceremony

MAXIMIZING MENU POTENTIAL: THE ART OF FOODSERVICE MINIMALISM WITH MULTICHEF

In today’s bustling foodservice industry, simplicity is often the key to success. Embracing a minimalist approach not only streamlines operations but also enhances creativity and profitability. One ingenious way to achieve this is by harnessing the power of a single piece of equipment – the MultiChef high-speed oven – to craft a diverse menu centered around a beloved classic: grilled cheese.

In the foodservice industry, offering a diverse and extensive menu can seem like an attractive strategy to cater to a wide range of tastes and preferences. However, this approach often poses significant challenges for businesses. Firstly, maintaining quality becomes a daunting task when a menu is overloaded with options. Each dish requires specific ingredients, preparation methods, and atten -

tion to detail to ensure consistency and satisfaction among customers. With an overwhelming number of items on the menu, it becomes increasingly difficult for kitchen staff to execute each dish flawlessly, leading to inconsistencies in taste, presentation, and overall dining experience. Moreover, an expansive menu can also strain operational efficiency and increase costs. From stocking a variety of ingredients to training staff on numerous recipes, the complexity of managing a vast menu can escalate operational expenses. Additionally, the need for larger kitchen space and equipment to accommodate diverse cooking requirements can further inflate overhead costs. Furthermore, the sheer volume of options can overwhelm customers, leading to decision fatigue and potentially dissuading them from returning due to the per-

ceived lack of specialization or focus. Thus, while offering an extensive menu may seem like a way to attract a broad customer base, businesses in the foodservice industry often find it challenging to strike a balance between variety and operational feasibility.

The Power of One: MultiChef High-Speed Oven

The MultiChef high-speed oven revolutionizes the culinary landscape by offering versatility, speed, and consistency. With its rapid cooking capabilities and precise temperature control,

this innovative appliance empowers businesses to expand their menu offerings while maintaining efficiency in the kitchen.

Elevating the Grilled Cheese Experience

By focusing on one item – grilled cheese – and utilizing the MultiChef oven’s capabilities, businesses can create a menu that tantalizes taste buds with an array of gourmet variations. Here are just a few examples:

Apple & Brie Grilled Cheese: A

continued on page 126

A melty grilled cheese sandwich, efficiently cooked with the MultiChef

The New “Chopped” Series “Spin It To Win It”

It’s the biggest “Chopped” shake up ever as a wheel of chance determines which of the 16 chefs will compete, how the tournament jackpot will go and what randomly selected ingredients will be added to the challenge. In the first battle, four talented and ambitious chefs get a tough appetizer basket that includes a glorious seafood product. In the entrée round, the chefs must combine an acai bowl with an amphibious delicacy. Then, a spin of the wheel gives the chefs a strange beverage they must include in their desserts.

It took three episodes to see 25-year-old Executive Chef Peter McQuaid (pictured above) of Cala in Scottsdale compete on the new series “Spin it to Win it”, but once he started winning, he kept winning. Now, the Arizona chef is the new “Chopped” grand champion on Food Network. He took home $72,500 in winnings. Ted Allen called it “the greatest ‘Chopped’ challenge ever.”

Peter McQuaid is a 2016 James Beard Foundation Taste America scholar and the executive chef at Cala and Clive Collective. A graduate of C-CAP, he got his

start and inspiration with iconic Phoenix chef Silvana Salcido Esparza. He interned with other top chefs, including Daniel Boulud, Grant Achatz, David Chang and Daniel Humm. After returning to Arizona, he began working with Beau MacMillan.

Food Network Go offers the series on-demand. If it’s McQuaid you want to see, start with Season 58, episode.

Chef McQuaid was featured in the September 2023 issue, https://totalfood.com/nurturing-excellencementorship-restaurant-industry/

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

Catalogued Ideas and Random Thoughts: A Cookbook by Stuart Ralston

From the chef of a quartet of popular Edinburgh restaurants comes a cookbook which chronicles his career to date, offering an impressive array of cooking styles.

Since Stuart Ralston worked as a young man in NYC, we can attribute the pizza and gyros to his starving cook days, but he also includes a fried chicken inspired by a meal at the lamentably vanished WD-50.

The food of his restaurants varies even more widely:

• Celeriac tartlet with sea trout, sour cream, and sea buckthorn

continued on page 62

• Duck breast with umeboshi, beet, and chicory

• Potatoes Dauphine with miso mustard mayo

• Jerusalem artichokes with cheddar and maple

Not easily classified, but that seems to be what keeps people paying attention to Ralston.

Paradiso

by Denis Cotter

This new book from a renowned vegetarian restaurant in Cork City, Ireland is imaginative and handsome without taking itself too seriously. The cooking is sophisticated and the recipes are presented much as they would be executed in the restaurant, broken down into components which are then assembled shortly before serving.

If that sounds daunting, please keep in mind that there is an abundance of interesting ideas here which you can pluck out and use as you like. For example:

• Eggplant with black sesame yogurt, zhoug, and fried caper

• Nettle-polenta gnocchi with maple-glazed king

oyster mushrooms and pickled garlic scapes

• Chilli-glazed tofu in coconut tamarind broth with pak choy and crisped vermicelli

• Blood orange posset with beet-dusted meringue.

Vegan options are abundant and recipes are provided for making nut butters, cheeses, and creams. Enticing.

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

All in the Industry Podcast

Heritage Radio Network

Hosted and produced by Shari Bayer of Bayer Public Relations, All in the Industry is an award-winning podcast dedicated to behind-the-scenes talent in the hospitality industry. Each week, Shari invites experienced and dedicated hospitality professionals to share their story and expertise. Shari also tips off each episode with a PR tip, features a speed round game, industry news discussion, solo dining experience, and the final question, wherein Shari asks for a question from the current guest to the next, tying the series together. New shows broadcast every Wednesday. Available on HRN, iTunes, Stitcher and Spotify.

TROON COUNTRY CLUB EXECUTIVE CHEF

CARLOS LECHUGA NAMED TO CLUB + RESORT CHEF’S 40 UNDER 40 CLASS OF 2024

Troon Country Club Executive Chef Carlos Lechuga was recently named to Club + Resort Chef’s 40 Under 40 Class of 2024. Chef Lechuga’s selection followed a comprehensive nomination process led by industry leaders and peers, with the final selection overseen by Club + Resort Chef and a panel of club chefs. The criteria for selection were stringent, focusing on each nominee’s commitment to culinary excellence, creativity, leadership, active participation in the industry, and their overarching ability to inspire those around them. Club + Resort Chef is a bi-monthly magazine for club and resort chefs and food-andbeverage professionals.

Chef Lechuga, 35, has been leading the culinary operations at Troon Country Club in North Scottsdale, AZ since December 2021. His passion for cooking while creating delicious and aesthetically pleasing dishes that reflect his love for local and seasonal foods have earned him rave reviews from the Troon Country Club membership. He is extraordinarily organized and understands the importance of maintaining visibility with the members and regularly spends time out of the kitchen. Chef Lechuga applies his unique brand of creativity when designing menus for the Club’s dining outlets and member events – whether it’s a 300-person themed event or presenting the perfect pairing for a featured wine dinner – and his Daily Features and Catch of the Day are consistent top sellers. Under Chef Lechuga’s leadership, member satis -

faction scores related to food consistency and quality have increased by 17.5 percent year over year, and the member experience rating in food and beverage has increased 6 percent.

“Chef Lechuga consistently demonstrates a high standard of excellence, exceptionally sound judgement and management abilities, and is able adapt to the dynamic and challenging demands of the Club’s social calendar and multiple dining outlets,” said Garrett Wallace, chief operating officer and general manager, Troon Country Club. “Above all, Chef Lechuga is consciously kind and truly cares about his people. He intentionally goes out of his way to build the proper culture so

that he’s not just building a team, he is lifting up each individual. The result is a culinary team that is not only skilled, but also enthusiastic, loyal, reliable, and willing to reach for a higher standard.”

As a child Chef Lechuga’s passion for the culinary arts developed while cooking family meals with his father, and spending hours watching the Food Network and popular shows such as Iron Chef. To this day, Chef Lechuga enjoys bringing people together, creating memories while sharing food.

“This is quite an honor and means so very much to me,” said Lechuga. “Thank you to Club + Resort Chef

for the recognition and to our Troon Country Club culinary team for their relentless dedication and tremendous teamwork.”

Club + Resort Chef’s 40 Under 40 recognition not only honors the individual achievements of the 40 culinary innovators but also highlights their collective impact on elevating the standards and expectations within the club and resort culinary community. It serves as a testament to their hard work, creativity, and dedication to pushing the boundaries of club culinary.

Located in North Scottsdale, AZ, Troon Country Club recently completed a $3.75 million dining enhancement project and launched a new restaurant, Vista. Chef Lechuga’s wine dinners were one of the driving forces to adding an elevated dining experience to the Club. Additional culinary offerings include the Quail’s Nest lounge, The Roost members’ grill and The Poolside Grill. The Club’s expansive patio is a perfect backdrop for sunset dinners, lunch with friends or a refreshing beverage after play and is equipped with misting systems and heaters that allow the space to adapt with the seasons. Troon Country Club features a Jay Morrish and Tom Weiskopf-design that originally opened for play in 1986. In 2020, the course underwent a $4.6 million dollar, seven-month-long renovation led by Weiskopf and design consultant Phil Smith.

For more information on Troon Country Club, visit www.trooncc.com

Troon Country Club Executive Chef Carlos Lechuga

PECINKA FERRI WELCOMES DOMENICK TORLUCCI AS OUTSIDE SALES REP

Pecinka Ferri is pleased to announce the newest addition to its team — Domenick Torlucci, an Outside Sales professional. Torlucci brings a diverse background in the culinary and hospitality industries, enhancing the depth and expertise of the Pecinka Ferri sales team.

Torlucci’s journey in the foodservice world began at age 16 when he began working in small pizzerias and catering halls around Lake Hopatcong. His passion for culinary arts led him to pursue a B.S. in Culinary Arts & Business Management from Johnson & Whales University. His education complemented his hands-on experi -

“We are delighted to have Domenick Torlucci join our team,” said Joe Ferri, Sr., Pecinka Ferri COO. “His extensive background, from culinary arts to restaurant management and operations, brings a dynamic perspective to Pecinka Ferri and our customers.”

ence at a Marriott International hotel, where he served as Banquet Chef and Sous Chef.

Post-graduation, Torlucci moved to Washington, DC, where he worked under the guidance of renowned chef Jose Andres at Café Atlantico & Mini Bar. He quickly ascended through the ranks, later taking the helm at Jaleo by Jose Andres. Torlucci’s culinary career also included time in Las Vegas at China Poblano in the Cosmopolitan hotel, where he mastered the fusion of Asian and Mexican cuisines. During nine years working with the Jose Andres Group, he operated restaurants and assisted in opening eight different concepts with the company around the world.

Torlucci returned to his roots, taking a pivotal role in opening, and transforming Stone Water at Lake Hopatcong. As Executive Chef turned Director of Operations, he played a crucial role in the establishment’s success and growth over seven years.

“We are delighted to have Domenick Torlucci join our team,” said Joe Ferri, Sr., Pecinka Ferri

COO. “His extensive background, from culinary arts to restaurant management and operations, brings a dynamic perspective to Pecinka Ferri and our customers.”

Torlucci is excited to start helping customers and contributing to Pecinka Ferri’s ongoing mission of delivering top-tier service and solutions in the foodservice industry. He can be reached at domenick@pecinkaferri.com or (973) 567-6377.

About Pecinka Ferri Associates: A Metro New York leader in foodservice equipment solutions, Pecinka Ferri combines smart foodservice solutions with extensive industry knowledge and experience to ensure their customers get the right product for the right application. Celebrating their 50th anniversary, they represent over 50 internationally recognized manufacturers and house a Culinary Experience Center, with a test kitchen and cafe, to provide a hands-on experience with equipment. To learn more, visit pecinkaferri.com.

Domenick Torlucci

LEADERS CONVERGE FOR NEW YORK RESTAURANT SHOW AT JAVITS CENTER

While the Internet has certainly revolutionized the way we conduct business and connect with others, it can never fully replace the sensory experience of attending a trade show howver. The touch, taste, and feel of physically interacting with products and networking with industry professionals create a unique and valuable experience that cannot be replicated online. Last month’s newly renamed: New York Restaurant Show reconfirmed that to Metro New York’s Restaurant and Foodservice industry.

“It’s funny as important as the equipment and food being displayed is, it all takes a backseat to the face to face networking that an event like this show enables,” commented Tri-State Marketing’s Lynne Schultz. The personal connections made at trade shows often lead to long-lasting partnerships and collaborations that are difficult to establish through online interactions alone. The importance of this interaction was on display throughout the show as iconic figures including Chefs Maria Loi, David Burke and Christian Petroni not only stayed after their various presentations to sign autographs but interacted intently with their inquiring industry cohorts.

The show’s new management carefully executed a strategy to bring excitement back to the floor. By offering a platform for key industry associations, such as the New York City Hospitality Alliance, to come together and collaborate, it brought back a fresh energy to the event.

continued on page 72

(L to R) Galaxy’s Dave Rourke and Hakan Inan brought much talked about pizza cooking and prep solutions to the Javits

(L to R) Java Jacket’s Kevin Blaser and Jay Sorenson

(L to R) MCA America’s Francesca Messina and Parry Shukkla Lloyd Pans’ Tracy Renneker

(L to R) Pecinka Ferri’s Nick Mercogliano and Singer’s Vincent Zang

(L to R) Frank Doyle of TD Marketing and Easy Ice’s Bruce Trecek

(L to R) AHF’s Mimi Wang and Joe Ferri of Pecinka Ferri

(L to R) Arcobaleno’s Elena Adiletta and Joe Steckmeister of Singer

from page 70

The Alliance’s Andrew Rigie has been able to bring the camaraderie that was built as the City’s restaurants fought for funding and survival forward to Post-Pandemic life.

Attending the show was an essential step for professionals to stay informed, network, and discover new trends in the ever-evolving food service industry. With that over 8,000 restaurant and foodservice industry professionals, representing a 29% increase in buyers, were at the Javits Center in New York City for the International Restaurant & Foodservice Show of New York which was rebranded at the event to the New York Restaurant Show. The sold-out trade show floor offered new food, drinks, technology, robots, tableware, and much more from 220+ exhibiting companies. The education program, developed in partnership with the New York State Restaurant Association (NYSRA), the New York City Hospitality Alliance (The Alliance), and a brand-new Conference Advisory Board featured 80+ speakers, dozens of culinary competitions, demonstrations, and several networking opportunities.

“As the new owners and producers of The New York Restaurant Show we were overwhelmed with the industry’s positive support and response to our re-branded event which brought together a record-breaking number of attendees and exhibitors on a sold out show floor,” said Glenn Celentano, Partner & CEO of Restaurant Events LLC, producers of the event. The show also continued to lead the way in its commitment to the communities it serves. At the close of the Show, City Harvest rescued 2,251 pounds of milk, coffee, snacks and produce, which was immediately delivered to Children of the Light. We thank The New York State Restaurant Association, a long-standing sponsor of the event and our new partner, the New York City Hospitality Alliance, who brought their members to the show as well as dynamic speakers to our education program who focused on the most important challenges facing restaurateurs.”

continued on page 74

(L to R) PBAC’s Josh Finn and Joe Maresca of ITW

(L to R) The Belgioioso booth offered a number of new menu solutions on hand

Mike’s Hot Honey’s Michelle Lane

(L to R) Rosenthal Sambonet’s Robert Regenye and Andrea Vianello flank Jeff Castor of RAK and Singer’s Gregg Consoletti

(L to R) Singer’s Ashley Desposito, Gotham’s Jeannie Tannura and Arc Cardinal’s Taylor Tannura

(L to R) Touch Bistro’s Jackie Prange and Andreas Koutsoudakis of KI Legal

(L to R) Pro-Tek’s Martin Daniels and Ed Daniels

(L to R) Singer’s Eric Santagato and Andrew Beres

(L to R) TFS’s Mike Scinto and Matt Furey of United Refrigeration

Logan O’Rourke of 1880 Hospitality

(L to R) Bryan O’Rourke of 1880 Hospitality and Singer Equipment’s Marc Fuchs

(L to R) Jonathan Forgash of Queens Together, NYC Hospitality Alliance chief Andrew Rigie and Michael Posternak of PBAC

from page 72

“This year’s New York Restaurant Show had a renewed energy that we hadn’t seen in years. There was a sense of excitement throughout all three days, and the combination of networking, vendors and professional development opportunities perfectly aligned with what our members had been craving. We’re bullish about the future of this show and the restaurant and hospitality industry in New York,” said Melissa Fleischut, President & CEO of NYSRA. Also very exciting to see the addition of long time industry executive Gina Zimmer to the NYSRA team.

“The NYC Hospitality Alliance’s annual State of the Industry Conference at the New York Restaurant Show was a major success. The three-day trade show at the Javits Center welcomed thousands of hospitality industry professionals through the doors. The energy was off the charts at our standing room only State of the Industry Conference where our incredible speakers shared powerful insights, information, and inspiration, across the 10 panel discussions,” said Rigie, Executive Director of the New York City Hospitality Alliance. “Big thanks to the team at the newly branded and owned New York Restaurant Show for inviting the NYC Hospitality Alliance to be a new “Association Partner” at the event. We’re proud to be part of this great show and to have delivered high impact programing at our State of the Industry Conference!”

The education program featured dozens of timely education sessions which attracted standing room only crowds to all the sessions The most relevant and business-supporting topics were addressed for restaurant and foodservice professionals including cannabis and liquor licenses, boosting catering sales, DEI in the foodservice industry, vegan trends, safety and health issues, consumer patterns for 2024/25; marketing tools, recruiting, social media influencers, and much more. Several prominent government officials spoke including the NYC Department of Transportation who provided an overview of the Dining Out

continued on page 76

(L to R) Singer Equipment’s Seth Feldman, Fred Singer and Mark Woodcock

(L to R) O’Neill Marketing’s Dave Smith shared the latest innovations from Krowne’s modular bars with guests, including Master Chef’s Abe Sanchez

Imperial Dade’s Saul Teplitsky Automatic Ice’s chief Jordan Singer

(L to R) United Refrigeration was well represented, with Heather Hunt, Tammy Howard, Walt Flaherty and Matt Furey.

(L to R) Tri-State Marketing’s Mark Fugaro and David Bergen

(L to R) A number of top New York City restaurateurs, including the legendary Dean Poll of Gallagher’s and Anthony Walton of William Poll Catering

(L to R) Tri-State Marketing’s Lynn Schultz and Bruce Trecek of Easy Ice

Joyce Appleman (R) of TFS enjoyed the Javits festivities with her family

(L to R) CLV’s John Merkel, Ben Mansueto of Andreas Restaurant and Steelite’s Christine Martin

(L to R) RATIONAL’s Mark Yeshouva and Spark Tech’s Israel Rimpler

(L to R) Handcraft’s Rev Ciancio, Simone Hanlen of NYC Munchy. and Laura Bray

from page 74

NYC Program and the NYC Mayor’s Office who talked about Small Business Services to help unlock economic potential. In addition, the New York State Restaurant Association welcomed NYS Commissioner of Labor Roberta Reardon who spoke with attendees about the current restaurant business environment and the steps to take together towards a strong and flourishing industry.

The newly branded Culinary Innovation Theater featured a dozen cooking demonstrations, including one from Chef Christian Petroni, Restaurateur, Television Personality who appears on “Chopped” and “Beat Bobby Flay” who made Spaghetti and Clams for a standing room only audience. Deanna “Bomb Chica” Colón, Chef and Food Personality, Dishing with Deanna emceed the Theater which featured culinary demonstrations by Chef Maria Loi, known as the Julia Child of Greece, Alexis Grant, Executive Chef, Dallas Mavericks, Chef Jason Santos, Owner and Chef, Buttermilk and Bourbon and featured on Hell’s Kitchen as Chef Ramsay’s Sous Chef for the Blue Team for his fourth season; Bar Rescue’s Mia Mastroianni and Phil Wills; Executive Chef Natalie Liane Jewell for Bidfood Spain, Shaun O’Neale, Author My American Table and Season

7 Champion of MasterChef; Rosalyn Darling, Founder and Principal Innovation Chef, Darling Culinary; and Chef Robert Hodge, Director of Culinary & Plant Based Innovations, Future Foods Enterprises, LLC.

The Culinary Innovation Theater also featured two competitions. Mia Mastroianni and Phil Wills from Bar Rescue teamed up with Savage & Cooke’s Art Sutley to judge the Hip Sip: Battle of the Modern Bartender Competition. Kristo Tomingas of Butterfly Cocktail Catering beat his competitors with his TALIAMAN cocktail and won a trip to Napa from Savage and Cooke Distillery.

Among the keynote events at this year’s event was Beef Checkoff’s Northeast Beef Promotion Initiative (NEBPI). It brought featured beef to

continued on page 78

(L to R) Advantage’s Mitch Levine and Domino Foods’ Bob Darrell

(L to R) Many upstate buyers made the trek to the Javits, including Albany Crowne Plaza’s Michael St John and Tyler Desmond.

(L to R) Cornerstone Restaurants’ Michael Jacobs with Singer’s Sue McNulty

Large student contingents, including the Bill Ward led Manchester (CT) Community College used the show as an extension of their classroom programs

Chef Maria Loi once again captivated the center stage audience (L to R) Connecticut entrepreneur Henri Heyne with Chef David Burke

Hot chefs including TV’s Christian Petroni welcomed guests

Robot Coupe’s David Mouck had a busy show.

from page 76

the show’s center stage. NEBPI sponsored an hour-long butchery demo that took place at the Culinary Innovation Theater on Show-Monday, that was executed by expert beef butcher Kari Underly, Founder, Range® Meat Academy- Online Vocational Trade School. The star of the show this year was a square cut chuck primal. Kari shared over ten unique chuck cuts, demonstrating how in-house primal cutting can set your menu apart. Highlighting how to break down the square-cut chuck, exploring popular subprimals, and whole-muscle cuts, Kari also infused the meaning and creativity into each technique. Attendees were challenged to elevate their own culinary game, attract new customers, and redefine their menu offerings with this “Let’s Get Hooked on Chuck!” butcher demo.

Beef was also center of the plate for the Rapid Fire Challenge, where seven talented chefs across the NY Tri-State region competed to create their best NY Steak Dish. The chefs had to utilize

Denver Steaks from Kari’s butchery demonstration. Dhanapol Marprasert was crowned the winner from the Kam Rai Thai Restaurant in Astoria, NY with his ‘Tiger Tear Steak’ with Thai dipping and served ‘Pra Nuea’ (beef steak salad) on the side.

“We were excited to acquire the leading regional restaurant events in May and are thrilled to announce our re-branding to better align with the marketplaces we serve in New York, California, and Florida. The name changes are just one of several steps in our strategy to grow the events with a strong focus on meeting customer needs,” added Celentano, Partner & CEO of Restaurant Events LLC. “What’s old, is new again! These are actually the original names for the shows from when they were launched decades ago, and we look forward to working with our state restaurant associations to build upon the success and longevity of these events by creating a new

continued on page 80

(L to R) Tri State’s Bart Gobioff welcomed the M&J Frank sales team

(L to R) Archie’s Cassandra Aaron and Eugene Rogero with former NYC Nightlife commissioner Ariel Palitz

FMS’s Anthony Feola worked with a number of show guests to discuss potential franchise roll out strategies.

TFS’s Joyce Appelman and noted chef Maria Loi

brand synergy.”

The show also offers one of the industry’s great values for attendees. A New York Restaurant Show badge also serves as a pass to shop the Coffee Fest show that is co-located in the Javits. The Coffee Fest event is absolutely eye opening with aisles and aisles of coffee, tea and beverage options to add to a restaurant’s menu.

The New York Restaurant Show trade show and conference is owned by Restaurant Events, LLC which also produces the newly rebranded California Restaurant Show (formerly the Western Foodservice & Hospitality Expo) to be held August 25-27 at the Los Angeles Convention Center; the Florida Restaurant Show (formerly the Florida Restaurant & Lodging Show) and Pizza Tomorrow Summit, to be held November 6-7, 2024 at the Orange County Convention Center in Orlando, FL and The 2025 New York Restaurant Show to be held March 23-25, 2025, at the Javits Center in New York City.

(L to R) Heartland’s Ken May, Jonathan Fein and Gabriel Espiritu

(L to R) TD Marketing’s Mike Fortanascio and Frank Doyle with UNOX’s Steve Coltran

The Blendtec duo of Chris Karanopoulos and Chris Georgios

(L to R) Cleanse-Tec’s Connor Clark, Mercedes Corrales and Bob Clark

Tri-Mark’s John Schroeder anchored the E&S concern’s booth

(L to R) Metro’s Farra Condry with New Jersey caterer Brent Daniel

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

(L to R) Kaufmann Associates’ Daniel Kaufmann, Bradley Kaufmann and Adam Kaufmann with Alex Gent of Fiero Pizza

Fiero’s booth was a hub of activity with pizza oven innovation.

Arlene Spiegel (C) shopped the show with her Pastrami & Rye clients Michael Besson and Nick Pagano.

(L to R) Maria Gaube of Bad Roman, Quality Branded’s Nick Gaube and Ecolab’s John Terlan

(L to R) Jacob Greenberg and Tanner Cosens of Toast flank Kenneth Wood of United Robotics

(L to R) Singer’s newest addition Joe Manente, Alex Grover of BSE with the Marra Forni duo Francesco Marra and Giulio Adriani

The CAC China team brought a number of new tabletop solutions to the show.

METROPOLITAN CLUB MANAGERS & CHEFS PREP FOR 2024 SUMMER SEASON AT ANNUAL WESTCHESTER CONFAB

The Metropolitan Club Foundation (M.C.F.) indeed has a noble mission. It aims to support and advance the club management profession through various educational programs, financial assistance, and professional opportunities. The foundation promotes club management and hospitality in New York and beyond by collaborating with academic institutions and other organizations.

Additionally, the foundation provides crucial support to club management professionals and their families during times of need, such as illness, disaster, or the loss of a family member. This comprehensive approach fosters professional growth and contributes to the well-being of those

dedicated to the club management industry.

Among the highlights of MCF’s annual calendar of events is the annual Met Club Foundation Vendor Event at Glen Island Harbour Club in New Rochelle, NY. The day breaks down into a full slate of events including an opening breakfast, vendor showcase, specialized seminars and the iconic club chef’s reception. This year’s event was very well attended by the who’s who of private club industry decision-makers. Many vendors traveled nationwide to showcase their products and services and network with their peers.

The annual event provides top suppliers of food, equipment, beverages and services a venue to listen to and respond to the ever-changing needs

of the club management and culinary community. “We love attending the M.C.F. Vendor event every year,” noted Jeff Aldana, Regional Sales Manager at The Chefs’ Warehouse. “We’ve developed a close relationship with Private Clubs and their culinary teams; they feel like family to us. This event is an excellent opportunity for us to come together once a year, celebrate each other’s successes, and discuss our goals. As vendors for several years, we’ve been to many shows. However, only some are as exclusive and focused on working together, building partnerships, and achieving our goal of owning the plate and assisting the M.C.F with their essential fundraising continued on page 84

is the President of Golf Kitchen Magazine. She has traveled to 48 countries searching for the finest culinary teams in the Private Golf and Country Club Industry. The Golf Kitchen portfolio includes a 568-page coffee table book, a bi-annual magazine, the Golf Kitchen Culinary Excellence Awards and Invitational at GlenArbor Golf

Club, and the new Certification of Culinary Excellence. She resides in Stamford, Connecticut.

(L to R) Kevin Kleinschmidt, Chief Operating Officer at Club Capital Group; Zachary McCarthy, CEO at Club Capital Group; Peter M. Cafaro, senior vice president at JBD-JGA Design and Architecture; and Colin Burns, Director at GGA Partners, Senior Advisor at APOGEE, and Trustee at M.C.F. (Photo by Can’t Lose Media)

Thomas Isidori, Executive Chef at Brae Burn Country Club, Purchase, NY, with his “Shrimp Saganaki” recipe which was inspired by The Club Chefs of Westchester’s recent trip to Greece. (Photo by Can’t Lose Media)

initiatives.”

After a productive afternoon, the Club Chefs of Westchester, now operated by the C.M.A.A. (Club Managers Association of America), served up a fabulous array of culinary delights from the culinary teams at Sunningdale Country Club, Blind Brook Club, Rolling Hills Country Club, Shenorock Shore Club, Southward Ho Country Club, Manursing Island Club, American Yacht Club, Hampshire Country Club, Siwanoy Country Club, Wykagyl Country Club, Brae Burn Country Club, Scarsdale Golf Club, Coveleigh Club, Metropolis Golf Club, The Apawamis Club, Mount Kisco Country Club, Old Oaks Country Club. (Sponsors - The Chefs’ Warehouse, Paganos, Baldor, Fischer & Miller, Rivera Produce, Sysco, Paris Gourmet, Gordon’s Food Service, Downtown East Sea -

food, McGregor Meats and Grey Bar).

“I noticed an optimistic atmosphere among those who attended the event this year. Vendors and industry folk were more enthusiastic and engaged, emphasizing the growth of the golf business noted Zachary McCarthy, Chief Executive Officer at Club Capital Group. As a cost management consultancy that helps clubs around the country lower their food purchasing costs, it felt like a no-brainer based on the Show’s focus. From the fantastic food from the club culinary teams at the reception to the opportunity to tell our story to some of the country’s most prominent and most respected club managers, it is easily one of our favorite events on the cal -

endar each year.”

Among the notables at the event was former Winged Foot GM Colin Burns. “This is like a homecomingvendors, club managers, friends, and colleagues gathering at the start of the season. The M.C.F., as a result of the Vendor Show and other efforts, has distributed tens of thousands of dollars to families in need and for professional education and scholarships. The Vendor Show helps support M.C.F. As a Trustee of M.C.F., I am most grateful to the Vendors and all the Club professionals who support the Show,” Burns, who is now an Executive Search Consultant for Private Clubs and Resorts at G.G.A. Partners, concluded.

Once again in 2024 with the deft guidance of M.C.F.’s Heather Apgar and her team, the event proved to be a must for club management professionals and the vendors that support and serve them.

Mikasa’s Paul LeBarron shared a lighter moment on the improper way to hold flatware at a formal dinner

Long Island club managers used the event to network, including Don Molitor of the Mill River Club (2nd-R)

Veteran club consultant Charles Dorn shared insights with Oaks Country Club’s John Menz Debragga and Spitler’s animated Marc Sarrazin (R)

The Bronxville Field Club’s culinary team previewed their summer ‘24 fare

HAFSCO’s Tommy Capobianco, who has engineered the design/build of many notable club kitchens, was on hand

The Manursing Club’s executive chef John Krall (R)

DELIVERY STRATEGIES

DANGEROUS NIGHT DRIVING & TEXTING IS A TOXIC COCKTAIL

When I originally wrote the Delivery Master Guide years ago, I knew that technology would have an impact but truly had no idea to what extent. At the top of that list has to be the good, the bad and the ugly that surrounds texting.

The number of automobile related deaths in the US is a national shame. While there are many distractions that are the cause of these deaths, technology is by far the greatest. There is a lot to distract us from the road: GPS, play lists, cell menus, elaborate climate control, radio quality, speaker phone, settings for ABS (anti-lock braking system), cruise control, trip and fuel measurements and other wonders of technology. The most distracting and deadly, however, is texting. In 2021, 36,650 lives were claimed by some form of distracted driving.

The antidote to this deadly poison? Just wait! Pull over, text, and drive

away – alive. If you encourage your drivers of any vehicle not to drive and text you could save the lives of pedestrians, other drivers and of the texter. It is a formidable challenge to change ingrained behavior. The alternative is standing idly by. In the event of a deadly accident, a lawsuit will most likely follow. The business owner is likely to be sued. What will your defense be? If you say I repeatedly cautioned the perpetrator not to text, reviewed safety protocols, had him/her sign a check list of poor choices, you may be in a better position. You did what you could to prevent the death or accident and may mitigate your damages.

Just how big is the problem? Think Pandemic! Texting is a national scandal – a train wreck waiting that will take and change lives. The Federal statistics (national, DOT/Department of Transportation) reports the unbiased facts. How about considering

sending or reading texts takes your eyes off the road for 5 seconds at 55 mph. That’s like driving the length of a football field. Texting makes a crash 23 times more likely.

Why is texting browsing or surfing such a problem? My thoroughly unscientific and subjective view is personal boredom. We are bored and feel unconnected. By focusing on the job at hand and responsibility, this death plague can be controlled. Easier said than done. We must, however, try. Learning to use seat belts was not easy. A “designated driver” who did not drink is an ongoing issue. All are related to personal responsibility – a hard lesson to teach and to be absorbed. We must start. As a business owner, as manager, it starts with awareness and your action.

Distraction includes, not being focused on the road, taking your hands off the wheel. Teens have become an integral part of the delivery work force across the US. The battle for safe driving comes from the fact that 97% of all teen drivers agree texting is dangerous, yet 43% do it anyway. The biggest problem falls in the fact that 9 in 10 teens expect a reply to a text within 5 minutes or less.

Among the highlights of the The National Highway Traffic Safety Administration stats (DoSomething.org) are that 43 states and D.C, prohibit driving while texting. How about that women are more likely than men to reach for their phone while driving. The government in addition to many pages of bureaucratic federal & state also offers a labyrinth of safe driving programs. NHSTA, US DOT.

As you talk to your restaurant’s delivery team and try to take the high road with a positive reinforcement, its probably a good idea to share the real -

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

ity of penalties. Some other facts your team needs to be aware of are points on your driving record and of course suspension of your license. Here’s a simple summary for you: U Drive, U Text, U Pay.

I know that like most restaurant owners, you are busy wearing many hats. However, being a good citizen is good business. Lead by example by spreading the word of dangers of all forms of distracted driving. Not texting while driving as a personal example and integral part of company or organization policy.

For more about the laws of your state – many of which have been changed or added to since you took your license to drive exam. I suggest checking out the Governors Highway Safety Association (GHSA.org) to learn more about the laws in your state. In 2020, $562 million dollars in grants was given by the NHSTA for highway safety programs.

I understand that texting is not going to go way. With that, let’s take a look at what can be done now to help your drivers deliver with consistent safety.

Happy to discuss how we can make this happen. Any questions, we are here to help and talk: sandy@carryhot.com

CAPUTO CHEESE WINS BEST OF CLASS AT THE WORLD CHAMPIONSHIP CHEESE CONTEST

Caputo Cheese wins big at The World Championship Cheese Contest, placing ‘Best Of Class’ with their Nodini Fresh Mozzarella.

Caputo Cheese is a family-owned premium cheese producer, since 1978 they have been proudly crafting the finest Italian cheeses bringing authentic old-world taste and tradition into every bite.

Caputo Cheese offers the finest quality hard and fresh Italian cheeses, but it’s their Nodini that took center stage at the recent World Championship Cheese Contest.

Nodini, which means “little knots” in Italian, consists of elaborately tying fresh mozzarella into a knot shape by hand. The Nodini are delicate in

texture and rich and creamy in flavor, with a pleasantly chewy bite thanks to the unique knot shape. These delicious mozzarella knots lend themselves to many recipes like salads, pizza or panini.

The 2024 World Championship Cheese Contest was hosted by The Wisconsin Cheese Makers Association on March 5-7 in Madison, Wisconsin. This has been the premiere cheese contest in the world since 1957, with the biggest names in the industry competing every year, such as Crave Brothers, Lactalis and Granarolo.

So, it was a huge step for Caputo Cheese to win against these industry giants and showcase their true Italian cheese making skills that have been passed down through generations.

Natale Caputo, company President and leader of Team Caputo was overjoyed with the win:

“Such a proud moment for the Caputo Team!,” she said. “The hard work and passion of our cheesemakers really shined in the contest. Not only did we take Best of Class in a category jam-packed with the greatest cheesemakers in the world, we were also able to showcase our traditional cheesemaking in our Nodini. A special thank you to all of the judges, volunteers and team at the Wisconsin Cheese Makers Association.”

About Caputo Cheese: Based out of Melrose Park, Illinois Caputo Cheese is a thriving family-owned business that produces traditional Italian cheeses. From humble beginnings in

a small cheese shop in 1978, today Caputo is a full-scale cheese producer, offering premium products in a variety of formats to satisfy all restaurant needs, from hard Romano and Parmigiano to soft Mozzarella and Burrata, to grated and pre-sliced cheese.

What truly sets Caputo Cheese apart is their ability to provide the most innovative packaging solutions that allow perfectly portioned products and longer shelf life. For example, the Caputo 4 oz Burrata Tray Packs include individually packaged Burrata balls, eliminating the hassle of Burrata in a bucket.

If you’re looking for a new cheese solution get in touch and learn more at Caputocheese.com

NEW YORK CITY’S RESTAURANTS REQUIRED TO DISPLAY UPDATED WORKERS RIGHTS POSTER

As the hospitality industry continues to navigate the challenges brought on by the COVID-19 pandemic, New York City employers now face a new requirement that will impact how they communicate with their employees. The recently released Workers’ Rights poster, mandated by Local Law 161, will require employers to post and distribute this important information to their workforce by July 1, 2024.

The Workers’ Rights poster, created by The New York City Department of Consumer and Worker Protections, includes a QR code that links to the City’s Workers’ Bill of Rights webpage. This webpage provides essential information about the rights of employees and independent contractors under federal, state, and city law. It is crucial for employers to ensure that their employees are aware of their rights and protections in the workplace.

In addition to posting the Workers’ Rights poster in a conspicuous area in the workplace, employers must also provide current employees with a copy of the poster, provide new employees with a copy on or before their first day of work, and make the poster available digitally if electronic means are regularly used to communicate with em-

ployees. This digital poster requirement raises some questions and uncertainties for employers, but it is important to start exploring ways to comply with this aspect of the law.

Failure to comply with the Workers’ Rights poster requirement can result in penalties for employers. For a first violation, the City will notify the employer and request corrective action within 30 days. Subsequent violations can result in a civil penalty of $500 per violation. It is crucial for employers to take this new requirement seriously and take steps to ensure compliance to avoid potential penalties.

As New York City employers navigate this new posting requirement, it is also important to review all federal, state, and local posting requirements to ensure full compliance. With the digital poster requirement already in place under New York State law, employers should ensure that all necessary workplace posters are available in a digital format and that employees are notified of this availability.

The hospitality industry has faced unprecedented challenges over the past year, and it is crucial for employers to prioritize compliance with labor laws and regulations to protect the rights and well-being of their employees. By

The Workers’ Rights poster includes a QR code linking to a city webpage providing essential information about the rights of employees and independent contractors under federal, state, and city law.

proactively addressing the new Workers’ Rights poster requirement and taking steps to ensure full compliance, employers can demonstrate their commitment to upholding the rights of their workforce.

As we continue to navigate the evolving landscape of labor laws and regulations, it is essential for employers to

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World. Learn more at https:// www.thenycalliance.org/

stay informed and proactive in meeting their obligations to employees. By working together to ensure compliance with the new Workers’ Rights poster requirement, we can create a more transparent and supportive workplace for all.

HOT TOPICS IN ARBITRATION— MAKING ARBITRATION CLAUSES ENFORCEABLE IN CALIFORNIA

California courts presume that mandatory arbitration provisions contained within employment agreements are “contracts of adhesion,” essentially a “take it or leave it” contract offered by one with superior bargaining power to a counterparty with inferior bargaining power. Scrutiny becomes more exacting if the arbitration provision delegates to the arbitrator the power to decide if the arbitration provision is enforceable. A well-drafted delegation clause, however, can withstand challenges by an employee seeking to avoid arbitration.

Two recent appellate decisions provide valuable insight to employers in

drafting arbitration agreements. In December 2023, the Ninth Circuit considered “as a matter of first impression what a party must do to specifically challenge a delegation provision and what a court may consider when evaluating this challenge” in Bielski v. Coinbase, Inc., 87 F.4th 1003, 1007 (9th Cir. 2023). In Bielski, the Court held that the challenging party must attack the delegation clause specifically and not just the arbitration clause as a whole. Any attacks on the validity of the arbitration clause will be heard by the arbitrator, not by the court, if the delegation clause is clear, properly drafted, and the delegation clause is readily apparent and

understood by the employee. An unsophisticated employee who has no meaningful choice but to accept the delegation clause, or is unaware of this provision, may be able to mount a successful challenge.

In Bielski, the plaintiff signed a user agreement when he joined Coinbase in 2021. The agreement included an arbitration provision and delegation clause. Bielski later alleged that Coinbase failed to properly investigate after a hacker stole more than $30,000 from his account. Bielski sued Coinbase and Coinbase moved to compel arbitration. In doing so, Bielski specifically challenged the delegation clause in the user agreement. The court held that the challenge, directed specifically at the delegation clause, allowed the court to consider the challenge. The court then analyzed the arbitration agreement as a whole in order to view the delegation clause in context. While the court found that the one-sided user agreement was to some extent unconscionable, it ultimately held that a small amount of unconscionability is not sufficient to nullify the delegation provision. The Ninth Circuit reversed the lower court’s decision denying the motion to compel arbitration.

Eric Landau is a Partner at Ellenoff Grossman & Schole LLP in New York City. As Chair of Securities Litigation Department, Mr. Landau has been a trusted legal advisor and trial attorney for four decades. He represents public and private companies, directors, officers, shareholders and business leaders in a variety of industries. As a securities litigator, he has defended directors, officers and issuers against securities class and derivative actions before state and federal trial and appellate courts throughout the country. Taking on the toughest of issues, Mr. Landau has been at the forefront of pivotal decisions in state law-based merger challenges and the anti-fraud provisions of the federal securities laws.

In February, the California Court of Appeal for the Second District, handed down a

Amy Markel Scotto is an Associate in the Litigation Practice Group at Ellenoff Grossman & Schole LLP in New York City. Prior to joining the firm Ms. Scotto served as an Assistant District Attorney in the office of the Queens County District Attorney for 8 years.

During her time as an Assistant District Attorney, Ms. Scotto served as lead counsel on complex investigations and trials. Ms. Scotto is also an experienced appellate attorney, having practiced in the New York State Court of Appeals, the Appellate Division, Second Department, and the Appellate Term, Second, Eleventh, & Thirteenth Judicial District.

Eric Landau (elandau@egsllp.com) and Amy Markel Scotto (ascotto@egsllp. com) can be reached via phone at 212370-1300.

decision in Minkovich v. Corbett, No. B324319, 2024 WL 805111 (Cal. Ct. App. Feb. 27, 2024). Although “not for publication,” this decision provides much needed guidance to employers. In Minkovich, the employee, an alleged former corporate vice-president, brought his claims in a California Superior Court despite an explicit mandatory arbitration clause in his

continued on page 124

By Parker Shatkin

THE NEW TORK WORKFLOW FOR RESTAURANTS PLATFORM OFFERS OPERATORS SIMPLE STEPS TO EXECUTE GREEN & SUSTAINABLE AGENDA

In the food service industry, ensuring a hygienic environment in which to prepare and serve food has always been of utmost importance to both workers and customers. After the COVID-19 pandemic, the emphasis on health and safety has only grown, as has a renewed interest in green and sustainable practices. In a fast-paced restaurant environment, it’s crucial to have systems in place that make it easy to keep all areas clean and hygienic. Tork de -

veloped their new Tork Workflow for Restaurants for this exact reason—to help restaurant managers maintain hygienic, sustainable environments while minimizing cost and time.

Tork, an Essity brand, is a leading global brand focusing on improving business, health, and workplace solutions. As the leading brand in workplace hygiene, their focus is on providing operators with the tools and knowledge to create safe, sustainable workplaces. The new Tork Workflow

“Guests

still expect top-of-the-line hygiene but at the same time, they expect foodservice operators to be more transparent about how their actions impact sustainability.”

for Restaurants was designed based on 50 years of professional hygiene experience as well as extensive market research. Based on the understanding that bathrooms, front of house, and back of house each have their own hygiene requirements, the Tork Workflow for Restaurants Guide is a compilation of tips for keeping each area clean with the minimal amount of labor. It’s important to treat each space individually to create the best customer and employee experience possible.

“This approach is based on years of serving the food service industry, said Dotti Haynes, Marketing Director, HoReCa at Essity. “We work closely with our food service customers to provide the right solution for their business.” Recognizing that each operator has their own needs and approach to managing their restaurant, the Tork Workflow for Restaurants program begins with a meeting between the operator, a Tork representative, and oftentimes, the restaurant’s distributor as well. That initial session is highlighted by a full walkthrough of the restaurant, during which they can assess and identify potential gaps in hygiene, efficiency, and sustainability.

The focus of the walkthrough is to work closely with food service customers to both understand their needs and share recommendations for a

— Dotti Haynes

customized selection of products and practices to help their business. Recommendations are made based on an evaluation of a variety of areas in the restaurant’s current workflow, including: Where can we save the staff some time or help reduce waste? How is the staff managing in terms of things like refilling dispensers? How are their current tools and resources for hygiene management suiting the staff? Some common areas of improvement include providing dispensers that are easier to refill, higher capacity refills, switching out textile rags for more sanitary multi-use disposable food service towels, and making sure that guests can see a commitment to a hygienic and sustainable environment.

The three focus areas for improvement are operational efficiency, staff and guest satisfaction, and sustainable hygiene. An inefficient operation not only affects the customer experience, but the staff experience as well, and makes keeping a hygienic operation difficult. While the emphasis on hygiene and safety is stronger than ever in the aftermath of the COVID-19 pandemic, there has been a shift in mindset from simply “clean and safe” to an added demand for “green and sustainable,” which many restaurant managers are noticing and building

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CHEF SEAN MUNSHAW BRINGS MAGICAL CUISINE TO THE BIGGEST LITTLE CITY IN THE WORLD

Sean Munshaw is a culinary professional with deep roots in Reno, Nevada, whose journey into the culinary world began at a young age. Starting as a dishwasher at 21, Munshaw quickly developed a fascination with the inner workings of a kitchen and the art of cooking. This initial spark ignited a passion that would shape his career and lead him to become a respected figure in the culinary industry.

Throughout his career, Chef Sean has worked in diverse kitchens, learning from various Chefs and mentors along the way. This unconventional training has allowed him to develop a unique cooking style that blends French techniques with flavors from around the world, including Mexico, Southeast Asia, and the Mediterranean. This fusion of flavors has set him apart and garnered him recognition for his culinary talents.

Joining the Renaissance Downtown

Reno Hotel as a Sous Chef in 2017, Munshaw has played a pivotal role in elevating the hotel’s culinary offerings. The Shore Room at Renaissance Reno offers seasonally fresh and approachable food with flavors and ingredients inspired by the larger Mediterranean area, including North Africa, Southern Europe and hints of Greek flair.

Chef Sean understands that among the keys to menu consistency is the selection of quality food distributor partners that can respond to the needs of the Shore Room’s diverse menu. “We believe in quality, commitment, and passion when it comes to our culinary creations,” Munshaw explained. “That’s why we chose the Chefs’ Warehouse. They understand the needs of chefs like me and bring a level of expertise that is essential in our industry.”

“For example, in our small plates menu, we aim to provide our guests with a culinary journey that starts off on the right foot,” Chef Sean added. “So, whether it’s our Pork Chop with creamy parmesan polenta or our flavorful chicken wings braised in bacon fat, we trust the Chefs’ Warehouse to provide us with the best ingredients to bring our culinary vision to life. And

thanks to the high-quality ingredients sourced through the Chefs’ Warehouse, such as the Yuzo Kosho and Rancho Llano Seco pork, we are able to create dishes that truly stand out.”

His leadership and vision have helped to establish the hotel as a culinary destination within Reno, delivering exceptional food and beverage experiences to every guest. In 2022, Munshaw received a nomination for Best Chef Reno, a well-deserved accolade that highlighted his dedication to quality, consistency, and the essence of ingredients. His contributions also led to nominations for Best Restaurant and Best Brunch in the same year, solidifying his reputation as a culinary force.

With over 13 years of culinary expertise, Chef Sean continues to seek opportunities to infuse creativity, ef-

ficiency, and leadership into food and beverage environments. His skills in butchery, baking, menu planning/ costing, P&L analysis, and inventory control make him a valuable asset to the hotel property His experience in a variety of culinary arts, combined with his multitasking abilities and goal-oriented mindset, set him apart as a selfstarter who excels in every aspect of the culinary world.

Chef Sean is a talented and passionate Professional Chef who has made a significant impact on the culinary scene in Reno. His dedication to quality, creativity, and leadership make him a standout figure in the industry, and his commitment to excellence sets him apart as a culinary professional to watch.

Chef Munshaw’s Signature Pork Chop with creamy parmesan polenta, blistered shishitos, a salad of fresh peaches, red onion, cilantro, and finished with mojo picon

Chef Sean Munshaw

GREEK RESTAURANT FROM MYKONOS LAUNCHES U.S. ROLLOUT WITH MIAMI BEACH DEBUT

Greek restaurant Bakalo Mykonos, an iconic dining destination in Mykonos, has set its sights on US expansion. It has selected South Florida for its initial restaurant. Known for its authentic Greek flavors and charming ambiance, the eatery a popular choice for locals and tourists alike in Greece has opened in Miami.

When partners Nikos Nanou and Egidio Guerreri considered expanding their popular, laid-back restaurant in Mykonos out into the wide world, one location stood out among all the others. The original in Greece has long been a favorite of celebrities including Sofia Vergara, Gloria Estefan and Calvin Klein.

Nanou and Guerreri partnered with Chef Gionvanni Sandri and his wife Stevi Tsapi of Unique Catering Design to bring the restaurant to life. Tsapi’s family runs the Tsapis Restaurant on Sifnos island since the late 1960s.

The partners bring a rich background to the new venture. Egidio Guerreri was born in Rome, Italy in 1966 and he graduated in law from the Sapienza University of Rome, Italy in 1990. After his Master degree in European Law at the College of Europe in Bruges, Belgium he worked for a year as a lawyer for the law firm Chiomenti e Associati in Brussels and then between 1992and 2002 as a legal counsel specialized on copyright, trademark, patents and intellectual property issues for the European Commission in Brussels. After two sabbatical years during which he decided to follow his dream in Mykonos he finally resigned

“We aimed to create not just a restaurant but a cultural bridge connecting two cosmopolitan beachside destinations with a shared passion for history, architecture, authentic flavors and most importantly, joy of life.” — Nikos Nanou

his post in the European Commission in 2004.

Nikos Nanou was born in Xanthi, Greece in 1968 and he graduated in psychology from the Aristotelion University of Thessaloniki, Greece in 1992. He also obtained a journalism degree from the Journalism College of Athens in 1993. He never practiced any of the above though, as since May 1992 got involved into the restaurant business in Mykonos. First at the Yves Klein Blue restaurant between 1992

and 1997. Mykonos being a seasonal destination, he has had working experiences during his winter travels back then in different places around the world i.e. London, Amsterdam, Brussels, Melbourne, always in the restaurant field and always as front of the house. Then in January 1998 he opened his first restaurant in Brussels, in the European District close to all the European institutions. A mediterranean concept called Balthazar that became an instant hit between the

high rank “eurocrats” and diplomats. He managed this place until March 2002 and eventually sold it in 2005.

Nikos and Egidio met in Brussels through common friends in October 1997 and they started their first professional adventure together back in the island of Mykonos, Greece in 2002 with the opening of the Italian Trattoria Aqua. A cosy everyday place in a beautiful but “touristic” location that

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MARQII LAUNCHES NEW DASHBOARD EXPERIENCE

In today’s digital age, the way a restaurant responds to both positive and negative reviews have become more crucial than ever for the ongoing success of a food service operation. With the popularity of online review platforms and social media, customers have a powerful voice that can greatly influence the reputation of a restaurant. Positive reviews can attract new customers, while negative reviews can have a detrimental impact on business if they are not responded to on a timely basis.

Moreover, the COVID-19 pandemic has further escalated the importance of managing reviews effectively, as the industry faces unprecedented chal-

lenges. However, the sheer quantity and complexity of reviews and now the addition of AI generated reviews necessitate advanced tools to manage them efficiently. The traditional methods that were available before or during the pandemic are simply insufficient to handle the volume and respond to the diverse range of reviews generated today.

With all of those changes, Marqii, a one-stop digital operations platform for hospitality businesses, has just launched its new dashboard experience. This updated dashboard is tailored to meet the unique needs of hospitality establishments, offering a cleaner and easier-to-use interface,

“Now, we can go through and help you respond to hundreds, if not thousands, of reviews in a shorter amount of time. This year alone we have responded to over 15,000 reviews.” — Avi Goren

improved review insights and analytics, as well as four new review management integrations. The goal of Marqii is to provide the best service possible to the restaurant and hospitality industry, and this new dashboard is a testament to that commitment.

With its newly launched central platform to monitor reviews, Marqii seeks to help businesses manage the chaos within review tracking for both takeout/deliver and dine in operations. “Our goal was to create a platform with a dashboard that made it more accessible and reliable for restaurant operators,” Goren added. With reviews coming from hundreds of websites such as Yelp, Google, UberEATS, TripAdvisor, Opentable, GrubHub, and so many more Marqii’s goal is to consolidate this information and make it more digestible for the operator.

“The development of this new dashboard was driven by feedback and requests from thousands of clients, combined with decades of experience in the industry,”

explained Marqii Co-Founder and CEO Avi Goren. The result is a dashboard that includes all the necessary tools for efficiently managing online reviews, menus, and listings, without any unnecessary clutter. Marqii understands the challenges faced by hospitality operators and has created a platform that addresses these challenges head-on.

One of the key features of the new dashboard is the expanded review management capabilities. Marqii has integrated four new review platforms: OpenTable, GrubHub, Uber Eats, and ezCater. This integration allows restaurant teams to easily manage and respond to reviews from these platforms all in one place. Alongside this, Marqii has also enhanced the analytics and review insights, offering features such as sentiment analysis, keyword breakdowns, and on-premises vs off-premises comparisons. These new capabilities enable restaurant operators to identify trends, compare feedback from different sources, and pinpoint areas for improvement across their brands and locations.

The Marqii platform was developed with the understanding that with the challenge of both increased minimum wage and a shrinking labor pool, that a restaurant may not have the staff available to handle this crucial task internally. So Marqii offers programs

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Do you have the SCOOP on any foodservice and hospitality news?

Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

REGISTER FOR THE SECOND ANNUAL MEETING OF WOMEN INDUSTRY LEADERS GROUP

SCOOP is happy to share that the Women Industry Leaders Group (WIL) is gathering for their second annual meeting at The NRA Show (2024) in Chicago, IL. (Exact meeting location will be provided following registration) on May 17, 2024 at 5:00 PM CST. The last day to register is May 12, 2024

This group is focused on empowering women and educating all. Everyone is welcome to attend, get involved, and show their support. Please feel free to share this invitation with others and they look forward to seeing you there!

“Empowering, educating, and mentoring women in the food service equipment and supply industry.”

For questions, please reach out to Jennifer Ward at

(614) 309-8233 or info@womenindustryleaders.org or register now at https://forms.gle/AkCEDJwM1HHFnp9U8

JEFF BEZOS ENTERS MEAT ALTERNATIVES LANE

SCOOP heard that the Bezos Earth Fund, which launched in 2020, is pouring $60 million into revamping alternative proteins as part of its push to make food more sustainable. The philanthropic organization will put money into establishing university research centers that will work on improving the taste, texture and nutrition of meat alternatives. The Bezos Centers for Sustainable Protein, to be set up over the next five years, will also focus on bringing down manufacturing costs and finding new ingredients.

KEURIG TO DEBUT COMPOSTABLE PODS

SCOOP heard that Keurig Dr Pepper has announced innovations for its single serve brewing system including plastic-free pods called K-Rounds that are made from roasted coffee beans that are ground, pressed, and wrapped in a plant-based coating to preserve flavor and aroma, according to the company.

K-Rounds will work in the new Keurig Alta brewer, a Keurig system that allows consumers to make a variety of hot and cold beverages including espresso with velvety crema, and hot or chilled coffee. Keurig will beta test the Alta brewing system with consumers beginning this fall.

“Thirty years ago, Keurig changed the way consumers brewed coffee, with the introduction of the K-Cup pod single serve coffee system. Today, we are applying all our expertise to create a revolutionary new system that will redefine how consumers will brew coffee for decades to come. Our ambitious agenda reflects our commitment to providing variety, quality, value, and sustainability to the 45 million North American coffee consumers who currently use Keurig brewers and the millions of potential new households who will discover the benefits of a perfect cup of coffee prepared effortlessly in their home,” said chairman and CEO Bob Gamgort.

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The plastic- and aluminum- free design of KRounds allow for brewing at high pressure for espresso-based drinks and low pressure for drip coffee, cold or hot. K-Rounds plastic-free pods will come in different sizes for specific types of coffee beverages and will be marked with a code that the Keurig Alta brewer automatically reads to determine the pressure and extraction profile needed to get the full flavor, aroma and richness of each coffee variety.

After brewing, K-Rounds plastic free pods can be disposed of like coffee grounds and are expected to be certified compostable. The new Keurig Alta brewer will also provide the option to brew existing K-Cup pods.

SHFM FOUNDATION ANNOUNCES TIMOTHY MEHLBERG SCHOLARSHIP PROGRAM

SCOOP heard that The Society for Hospitality & Foodservice Management (SHFM) Foundation recently announced the launch of the Timothy Mehlberg Scholarship Program.

The SHFM Foundation recognizes the role that Michigan State University Professor Timothy Mehlberg has played in the development of the student chapter program, the higher education affiliations, and the overall presence of students with the organization. The Timonthy Mehlberg Scholarship will be awarded to two student members of SHFM on a yearly basis. The scholarship program will award $5,000 to each selected student chapter member based upon an application and interview process.

In addition to the scholarship program, the SHFM

Foundation programs, including Course Funding, Fellowship Program, Job Shadow Program, and Student Chapter Program, create a talent pipeline and educate students about the benefits of the workplace amenities and hospitality industry. Currently, SHFM has three strong student chapter programs at Michigan State University, Johnson and Wales University, and Virginia State University. SHFM currently has 45 student members across several partner universities.

When asked how he felt about receiving this honor, Professor Timothy Mehlberg said, “I am thrilled to have my name applied to the two Foundation Scholarship Awards for students that are members of an SHFM Student Organization at current and future colleges and universities. If there is a way to also recognize my wonderful employer, The School of Hospitality Business at Michigan State University it would be so nice as they are the ones that recognized something in me and helped me grow personally and professionally over the last five years. Thank you for bestowing this honor in my name! It is icing on the educator cake that I will carry with me for the rest of my time on this beautiful earth. God has blessed me with a beautiful family and many friends and acquaintances. He also steered me towards a career of service in the hospitality industry and as an educator of young people who will shape the future of the industry. I hope that some of my values will be taken from me by students and even a few Dad Jokes.”

SHFM curates educational and networking opportunities that allow members to stay informed on industry trends while developing both professionally and personally. The SHFM Foundation is a non-profit organization that supports higher education through scholarships and student outreach programs. The Foundation is committed to the continued growth of the workplace hospitality industry, which drives productivity and morale for millions of American workers every day.

To learn more about SHFM and the Foundation, visit: https://shfm-online.org/.

The Society for Hospitality and Foodservice Management Foundation is the philanthropic leader attracting, educating and supporting diverse talent, extending SHFM’s impact in the industry, while developing the next generation of diverse hospitality professionals by empowering individuals through awareness, education and relationship building. For more information, please visit www.shfm-online. org/shfm-foundation.

POINT REYES WINS AT WORLD CHAMPION CHEESE CONTEST

SCOOP discovered that Bay Blue from Point Reyes Farmstead Cheese Company won its category, blue veined cheeses with exterior molding, with a top

score of 99.55.

At the biennial World Championship Cheese Contest (WCCC), held in Madison, WI. A total of 25 countries and 32 US states were represented in the 2024 contest. With an impressive 84 Best of Class finishes, American cheesemakers earned the highest number of gold medals. This year 3,302 entries from around the world competed across 142 categories. A team of 53 internationally renowned dairy experts from 19 nations evaluated cheese, butter and yogurt through visual inspection and sensory evaluation. The World Championship Cheese Contest, initiated in 1957, is the largest technical cheese, butter and yogurt competition in the world.

WASHINGTON CHERRY CO. ADAPTS TO CHANGING GROWING CONDITIONS

SCOOP learned that this spring marks a milestone as family-owned Chukar Cherries has increased their fruit dehydration capacity by 50% with the addition of another large-scale dehydrator in their Prosser, WA, factory.

After 36 years in business, Chukar found that shifting seasons required the company to pivot. According to General Manager, Tim Oten, “Chukar is nearing maximum capacity and in recent years Washington’s growing season has varied in ways not seen before. For example, the 2023 Washington cherry crop ripened in a 25-day period versus a historically normal 60-day period. The new dehydrator will not only increase capacity but prepare us for seasonal variability and changing growing conditions.” The design and manufacturing of the custom dryer was over a year in

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Timothy Mehlberg

the making with all the work done locally.

The large dehydrator fits the company’s fruit-drying standards pioneered in the early 80’s by owner and founder, Pam Montgomery. “Years ago, the standard practice in dehydrating fruit was to add plenty of sugar, sulfites, and preservatives to keep the fruit’s bright color and extend shelf life. Chukar’s unique drying process places the true flavors and textures of a Northwest cherry front and center with no sugar or preservatives added,” said Montgomery.

Chukar Cherries hopes to preserve more of nature’s bounty in years to come—creating a sustainable market for local farmers and crafting delicious dried cherries, fruitful confections, snacks, and pantry products to be enjoyed and gifted by customers at CHUKAR.COM and at the company’s storefronts in Prosser, WA, and Seattle’s Pike Place Market.

THE GOOD CHARCOAL TEAMS UP WITH PAT LAFRIEDA TO OFFER AMERICA’S TOP RESTAURANTS A SUSTAINABLE CHARCOAL ALTERNATIVE

SCOOP learned that Sustainable charcoal company The Good Charcoal announced its newest retail partnership with America’s most celebrated butcher – Pat LaFrieda Meat Purveyors. This collaboration will allow the best restaurants across the United States to access not only prime meat, but environmentally friendly, chemical-free charcoal within the same order.

This partnership comes as The Good Charcoal Company looks to expand its reach into new retail opportunities and offer affordable charcoal nationwide 2024. The Good Charcoal, which emerged in 2020, offers 100% chemical-free acacia charcoal sourced in Namibia and South Africa. As a denser wood than oak or hickory, acacia burns hotter, cleaner, and more evenly. This results in less charcoal needed per cook, enabling buyers to save money on charcoal bags throughout the year.

“We are excited to offer new retailers and restaurants access to the best charcoal,” said Ben Jablonski, Chief Executive Officer of The Good Charcoal. “This partnership is the best next step – Pat LaFrieda and his team don’t compromise on quality, but focus on distributing the best meat for the best restaurants. And now, these restaurants can also get the best charcoal delivered.”

“This new collaboration aligns in both values and mission, given Pat LaFrieda’s work with small domestic farms from across the country to ensure restaurants receive the highest quality all-natural, pasture raised meats.”

The Good Charcoal also continues to place an emphasis on sustainability as acacia makes for the greenest charcoal alternative. As a recent recipient of the prestigious 2023 FSC Leadership Award, the charcoal company has worked hand-in-hand with the Forest Stewardship Council over the last few years to sustainably harvest acacia in South Africa and Namibia, allowing the cheetah population to safely hunt and roam without the fear of bush encroachment.

“I’m thrilled to partner with The Good Charcoal Company to offer our restaurant customers the highest quality fuel,” said Pat LaFrieda, CEO, Pat LaFrieda Meat Purveyors. “The Good Charcoal Company shares our values and passion for great product, in both sourcing and execution. The partnership is a natural fit for us.”

The Good Charcoal is currently available in-store at Sam’s Club, Tractor Supply, Lowe’s, Kroger, and Target in 8lb, 15.4lb, and 27.5lb charcoal bags. Restaurants can also officially purchase The Good Charcoal through Pat LaFrieda’s service offerings. For more information on The Good Charcoal please visit www.thegoodcharcoal.com.

STICKER GIZMO CHOOSES NATUREFLEX™ RENEWABLE AND COMPOSTABLE FACESTOCK FOR THEIR LABELS

SCOOP heard that British labels producer, Sticker Gizmo, is committed to providing the highest quality labels and stickers with first class customer service. Founded in 2018, the company has invested in the latest digital printers and laser cutting technologies to produce in-house all their high-quality labels. To achieve the perfect label every time, they only use the highest quality materials.

In addition to their standard paper and vinyl labels, Gizmo now offers a range of sustainable solutions based on Futamura’s NatureFlexTM facestock materials and a compostable pressure sensitive adhesive. This new range of labels offers a great solution for many applications: perfect for luxury products, product labels, big or small size stickers when a sustainable alternative is required.The new labels are available in clear, white or metallized to fit all client requirements.

These can be printed any colour and achieve a highly decorative finish. They offer all the benefits of traditional labels and much more on a sustainability front. The NatureFlex™ facestock is made from renewable wood pulp sourced from responsibly man -

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Sticker Gizmo’s compostable facestock

INSIDER

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aged plantations. It also meets all the relevant standards for industrial composting, including EN13432, and certified for home composting according to the OK Compost Home protocol or by Din Certco / ABA to the French and Australian home composting standards.

To find out more about their products or order visit www.stickergizmo.com

US FOODS INVESTS IN COMMUNITY INITIATIVES

SCOOP learned that US Foods revealed a philanthropic investment of nearly $2 million as part of the company’s 2024 “Helping Communities Make It” program. The funding will enable new and innovative initiatives across the company’s three strategic community-giving pillars: hunger relief, culinary education, and disaster relief, according to the company.

“As an extension of our promise to help our customers Make It, our Helping Communities Make It program will harness the power of food to empower communities in need with nourishment and opportunity,” said Dave Flitman, CEO of US Foods. “As our communities face high rates of food insecurity, educational and job-training hardships, and the immediate and long-term consequences of natural disasters, our investment is a major step forward in our effort to meet our communities’ growing needs.

The distributor will participate in the following initiatives:

• Hunger Relief: This year, US Foods will pursue innovative hunger-relief programming with its longstanding partner, Feeding America, as well as new partnerships focused on feeding veterans and military families.

• Culinary Education: With the national need for cooks and chefs projected to rise 25 percent by 2030, according to the Bureau of Labor Statistics, the company will expand its US Foods Scholars program to students nationwide; US Foods will offer 18 culinary students $20,000 scholarships from US Foods.

• Disaster Relief: As a new 2024 American Red Cross Disaster Responder Program member, the company’s increased investment will provide yearround disaster relief support to provide the Red Cross with the resources needed to quickly mobilize before disaster strikes.

The distributor will also continue to hold its company-wide giving events, including a two-week “Spring into Service” volunteer event, a celebration of Hunger Action Month in support of Feeding America’s nationwide initiative, and a monthlong “Giving Gratitude” holiday drive to fight food insecurity.

BRISKET KING® NYC RETURNS TO ASTORIA

SCOOP heard that for the 12th spectacular year, Jimmy Carbone, founder of Food Karma Projects, is bringing Brisket King® NYC back to Pig Beach BBQ in Queens on April 17, 2024.

This one-of-a-kind walk-around tasting event features the best of traditional and global BBQ, with over two dozen chefs from across the country showing off their smokehouse talents and celebrating flavors of Thai, Dominican, Mexican, Tex- Korean, West Indian Jerk, and more.

The 2024 lineup offers mouthwatering bites from over 20 competitors, alongside beer and whiskey from artisans like Bubba’s Whiskey by Michter’s, Brooklyn’s Fort Hamilton Distillery and NY Distilling, Romilly Hard Cider and craft beer by Ramstein Beer.

This year, the lineup is better than ever with renowned chefs like Christine Espinal Rosa of Blue Smoke, Robert Austin Cho of Kimchi Smoke, Dhanapol Marprasert and Jina Tisopa of KAM RAI THAI, and Jeff Schmidt and Mark Fuller of Hindsight BBQ (among dozens of others) who will go head-to-head for the Brisket King® NYC Crown.

To decide who wins the ultimate Crown, a fabulous group of judges made up of barbecue royalty and food media will be on hand including: Jaymee Sire, Host of Food Network Obsessed Podcast, Andrew Rigie, NYC Hospitality Alliance , Misty Banchero, @seattlebutcherswife, Andrea Strong, author of The Strong Buzz, Nick Solares, meat expert, and Steph Perez, @yeahfoodbeer.

¬ The Incredible Lineup:

Blue Smoke – Brisket King® NYC 2023 Runner Up –Christine Espinal Rosa – NYC, NY

Hindsight BBQ – Brisket King® NYC 2022 RunnerUp – Jeff Schmidt and Mark Fuller – Waterbury, CT

Bear’s Smokehouse – Winner Rib King NYC 2023 –Cheryl Antoncic – Hartford, CT

Empire BBQ – Pig Island NYC 2023 Best in Show –Vincent Mangual – NYC, NY

Iron & Oak Catering – Alexandra Donnadio – Fea -

tured on Gordon Ramsay’s “Next Level Chef” – Hillsborough, NJ

KAM RAI THAI – Dhanapol Marprasert and Jina Tisopa – Astoria, NY

Kimchi Smoke – Robert Austin Cho – Ridgewood, NJ

La Estación – Kevin Roth – Fajardo, Puerto Rico

Morgan’s Brooklyn BBQ – Cenobio Canalizo –Brooklyn, NY

Samuel Alleyne – Big Bob Gibson‘s Memphis in May Team – Decatur, AL

Big Guns BBQ – Sean Keever – Poughkeepsie, NY

The Meat Truck and Archie Moore’s – Jose Perez –New Haven, CT

Sands Jerk Hut – Darlene Lawrence – Brooklyn, NY

Smoke Sweats – Anthony Scerri – Brooklyn, NY

Tio Rozay’s BBQ – Hery Acosta – North Bergen, NJ

Crossroads Que – Jesse Corsini and Kevin Cole –Bay Shore, NY

Eazy’s Craft Barbecue Co. – Eric Vitale – NJ

Friends of Firefighters – Firefighter Chef Team –Brooklyn, NY

Order tickets: https://brisketking.com/brisketking-nyc-2024-tickets/

APPOINTMENTS

-Sarah Meriam takes on a new role with Shuckin’ Shack as the Chief Operating Officer. Meriam brings over a decade of invaluable leadership experience in the food franchise industry, having previously served as the Director of Franchise Operations for Shuckin’ Shack and, before that, for Port City Java. She has a strong background in franchise business coaching, product development, procurement, supply chain management, and hospitality operations.

-Hawks Cay Resort welcomed Chef Andrew (Andy) Philips as Executive Restaurant Chef. With an extensive background in the culinary arts and a passion for creating memorable dining experiences, Chef Philips brings a wealth of expertise to the vibrant food and beverage scene at Hawks Cay Resort. A graduate of the Art Institute of America in San Diego, Chef Philips honed his skills alongside renowned chefs, including Top Chef Brian Malarkey, where he played a pivotal role in opening several successful restaurants across the United States. In his most recent role as Complex Executive Chef at the Islamorada Resort Collection, Chef Philips played a key role in enhancing the resort’s culinary offerings. He has also held roles in Naples, FL, including Executive Chef at The Claw Bar and Executive Sous Chef at Naples Grande Beach Resort. Chef Philips’ appointment marks the beginning of an exciting culinary journey for the resort, coinciding with its 40th anniversary.

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- Michelin-Starred Le Jardinier Miami announced seasoned professional Christian Pasco Diaz is the new Chef de Cuisine helming the restaurant kitchen, leading the restaurant to new heights in their mission to highlight conscious cuisine with a focus on sustainable farm-to-table practices with locally sourced Floridian ingredients.

Most recently, Chef Diaz’s culinary prowess has graced esteemed establishments like Gordon Ramsay’s Hell’s Kitchen, where he served as Sous Chef in Miami. He’s also held pivotal roles such as Chef de Cuisine at TUR Kitchen, where his culinary innovations earned notable accolades such as TripAdvisor Traveler’s Choice and Miami New Times Best Mediterranean Restaurant. His keen attention to detail and proficiency in food inventory were instrumental in maintaining high-quality standards while optimizing operational efficiencies.

He graduated with a bachelor’s in culinary arts from the Hospitality Management School and then pursued specialized certificates in hospitality industry management, supervision, and leadership. He began his career as a line cook at Park Hyatt Beaver Creek and quickly climbed the culinary ladder, securing a position as Chef de Partie at Cima Restaurant and then Grouse Mountain Grill in Colorado.

In 2013, Christian left the mountains for Miami, where he continued as Chef de Partie at Lippi Restaurant. After just a year, he graduated to Sous Chef at the acclaimed Biltmore Hotel’s Palme D’or restaurant where his contributions garnered prestigious awards, including the 5 Diamonds AAA Award. Continuing to expand his culinary skillset, he then served as Baker Sous Chef when he joined Almotti, renowned for serving gluten-free Italian delicacies.

- THesis Hotel, a lifestyle hotel in Coral Gables, FL, known for its chef-driven culinary concepts and exceptional dining experiences, has appointed Massimiliano Giua as Director of Restaurants and Bars to lead the hotel to new heights while keeping it at the forefront of Miami’s culinary scene and maintaining its status as a cultural hub. Giua’s journey in the hospitality industry began with a strong foundation and has evolved into a distinguished career, starting in Italy and holding positions at various luxury properties in the United Kingdom, New York City and Miami. Recently, in 2019, Giua opened and took charge of managing the restaurant and bar staff at the prestigious Mr C Hotel by Cipriani in Coconut Grove, Miami - under his leadership, the team achieved remarkable success. In this role, he successfully managed restaurant and bar staff and played a crucial role in maintaining client relationships to ensure a luxurious and memorable guest experience. His dedication to quality-driven service and team development set the stage for his continued success. His most recent role was as the General Manager at The Bath Club, a private membership club in Miami, where he assumed a comprehensive leadership role in 2023.

- Kimpton Palomar South Beach, a boutique hotel located in Miami’s Sunset Harbor neighborhood, announced the hire of Jose De Jesus Angulo as its new General Manager. He is a 28-year hospitality veteran with a diverse background representing premier hotel brands including Kimpton, Hilton, IHG, Sonesta, and various lifestyle hotels. Angelo brings a wealth of knowledge and award-winning hospitality experience to Kimpton Palomar South Beach, with his most recent role serving as the Director of Sales and Marketing for Virgin Hotels Chicago. In prior roles, Jose led the sales teams at Royal Sonesta Chicago River North, Kimpton Palomar Chicago, Kinzie Hotel Chicago, and Amalfi Hotel Chicago.

Throughout his career, Jose has received numerous awards and honors including the Kimpton Shoptalk Team Award in 2015, IHLA Chicago Department Head of the Year Stars of the Industry Award in 2011, and Hostmark Hospitality Director of Sales and Marketing of the Year in 2011.

- Mercat a la Planxa, located within the historic

Blackstone Hotel, proudly announces the appointment of Executive Chef David Oland to the culinary team. Oland joins the team with over 30 years of experience in the hospitality industry and will oversee the culinary operations for Mercat a la Planxa.

“I go home at night and dream about the menu,” says Oland. “Spain has such a rich culinary history, and our team is able to draw inspiration from the country’s diverse regions. At Mercat, I’m excited to share my knowledge with our team and ensure we’re all treating one another with respect, all while fostering a love for Spain’s culinary traditions and techniques.”

As Mercat a la Planxa’s Executive Chef, Oland is taking a research-driven approach to the menu, incorporating artisanal ingredients imported directly from Spain and looking at traditional food through a contemporary lens. His first project “Culinary Tours through Spain” is a rotating dinner offering that focuses on the distinctive cuisine of different Spanish comunidades, beginning with Cataluña’s Barcelona, and continuing in April with fare from the Basque Country. This tasting menu will be available for $85/person starting April 11th, 2024.

Mercat’s dinner menu offers diners the opportunity to create their own Spanish culinary tour. The Tapas section features bright, textural dishes like the traditional Pan Con Tomate, a tomato and garlic-rubbed sourdough drizzled with pure extra virgin Arbequina olive oil and topped with vinegar-cured imported anchovies and Maldon salt. The Queso y Embutido offerings include the Cinco Jotas, 5J Iberico Spanish ham served with cheese and pepitoria. Guests can enjoy dishes from the Raciones section; classic Paellas, locally sourced chicken for his Gallina en Pepitoria, or the hanger steak ”arrachera” with a puree of parsnip. Chef Oland’s menu also features an ever-evolving array of fresh seafood, shellfish and oysters that are sourced and brought in daily.

“We are thrilled to welcome Chef Oland to our team, a transformational figure whose presence has already uplifted the spirit of our kitchen. With a deep dedication to mastering Spanish cuisine, Chef Oland brings a wealth of innovative ideas aimed at enhancing our food and beverage offerings. His meticulous approach to research, combined with his exceptional leadership skills mark him as a passionate and creative force,” said Mercat Food and Beverage Director, David Murphy.

Originally from New Jersey, Oland relocated to New York City in 1990 to pursue his culinary career, which began as the Assistant Banquet Prep Cook at the Grand Hyatt Hotel in NYC. During his tenure, Chef David was promoted to numerous roles including Chef of Fine Dining in 1992. Since then, his work has taken him across major cities in the U.S. and abroad – including working for the Grand Hyatt Hotel in New York City, under acclaimed Chef David Burke.

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Chef Christian Pasco Diaz (Credit: The Bastion Collection)

BOOTH # 3488

Oland also served as the Executive Chef of the awardwinning French restaurant Montparnasse, located just outside of the city Chicago. His first restaurant, French Country Bistro, was named a “Best New Restaurant” by Chicago Magazine.

With a desire to share his wisdom with the next generation of talent, he also taught as an instructor at Kendall College’s School for Culinary Arts in Chicago and the revered French Culinary Institute in New York City. When he is not in Mercat a la Planxa cooking Spanish-inspired dishes, Chef Oland is often spending his time at Elawa Farms as a volunteer culinary instructor. Oland is a passionate mentor, leading with respect and dedication to his team and his craft.

To make a reservation or learn more about Mercat A La Planxa please visit www.mercatchicago.com.

HOSHIZAKI AMERICA, INC.

EARNS 2024 ENERGY STAR PARTNER OF THE YEAR – SUSTAINED EXCELLENCE AWARD

SCOOP learned that Hoshizaki America, Inc. received the 2024 ENERGY STAR Partner of the Year – Sustained

Excellence Award from the U.S. Environmental Protection Agency and the U.S. Department of Energy. This notable achievement represents thirteen consecutive years of recognition by ENERGY STAR.

“We are immensely proud to be acknowledged once again by ENERGY STAR for our dedication to environmental stewardship,” stated Allan Dziwoki, President of Hoshizaki America. “As we celebrate this milestone, we remain steadfast in our mission to innovate and lead towards a more sustainable future.”

“President Biden’s Investing in America agenda creates unprecedented opportunity to build a clean energy economy, and private sector partners through programs like ENERGY STAR are leading the way,” said EPA Administrator Michael S. Regan. “I congratulate this year’s ENERGY STAR award winners for their innovation and leadership, in delivering cost-effective energy efficient solutions that create jobs, address climate change, and contribute to a healthier environment for all.”

Winners are selected from a network of thousands of ENERGY STAR partners. For a complete list of 2024 winners and more information about ENERGY STAR’s awards program, visit energystar.gov/awardwinners.

For a list of Hoshizaki’s ENERGY STAR-qualified products, visit hoshizakiamerica.com/energystar.

Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and

marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 people nationwide. Hoshizaki’s attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR® Partner of the Year – Sustained Excellence multiple years in a row for superior energy efficiency achievements.

As a member of the Hoshizaki Alliance — a group of independent companies driven by a shared mission to cater to customer needs with original, top-tier offerings — Hoshizaki America contributes to a collective evolution of Hoshizaki as a whole with products and services that enhance the lives of their customers. For more information, visit Hoshizaki America at hoshizakiamerica. com

About ENERGY STAR: ENERGY STAR® is the government-backed symbol for energy efficiency, providing simple, credible, and unbiased information that consumers and businesses rely on to make well-informed decisions. Since 1992, ENERGY STAR and its partners

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helped American families and businesses avoid more than $500 billion in energy costs and achieve more than 4 billion metric tons of greenhouse gas reductions. More background information about ENERGY STAR’s impacts can be found at energystar.gov/impacts.

SERVING UP TECHNOLOGY: NEW DATA SHOWS HOW TECH INTEGRATION IS TRANSFORMING THE RESTAURANT EXPERIENCE

Technology use in restaurants is accelerating, creating new touchpoints between restaurants and the consumers they serve, according to the National Restaurant Association’s Restaurant Technology Landscape Report 2024. The report, released today, identifies the varying expectations consumers have regarding technology, depending on whether they are dining at a fullservice restaurant or ordering delivery to their homes, as well as generational differences in preferences.

“Restaurant operators have tremendous entrepre -

neurial spirit, and they are constantly innovating –sometimes through new dishes or flavors, and sometimes through new business practices,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “More than 3 in 4 operators say technology gives them a competitive edge, and this research will also help operators find the right technology fit for their restaurant and their customers. In addition to valuable research on restaurant operator outlook, our research on the technology landscape in restaurants provides insights on consumer expectations that operators need to confidently evaluate their tech investments.”

Key highlights include:

Expect to see more technology in the coming year – 55 percent of operators are planning investments to improve their service areas, while 60 percent are looking for technology that will enhance the customer experience.

16 percent of operators plan to invest in Artificial Intelligence (AI) integration (including voice recognition) in 2024.

82 percent of Gen Z adults are comfortable placing an order at a limited-service restaurant with a smart phone app.

65 percent of all adult consumers would be comfortable paying their check at a fullservice restaurant

with a computer tablet at the table.

Restaurant operators are getting creative in how they expand technology offerings, paying close attention to consumer preferences, but generational differences persist. When asked how likely they’d be to interact with a tablet at the table, a solid majority of Gen Z adults, millennials and Gen Xers say they’d use these options but fewer than half of baby boomers said they would.

Compared with fullservice and limited-service options, the use of technology in the delivery segment is already baked into consumers’ expectation. They expect to be able to access, order, customize and pay for delivery orders through their computers or smartphones and if they can’t, they’ll order from somewhere else.

“The data clearly show that restaurant operators and owners are rapidly embracing technology and integrating it into their daily operations,” said Hudson Riehle, Senior Vice President of Research and Knowledge for the National Restaurant Association. “Understanding which technologies customers in each segment would like to have, really want, and consider essential, provides operators with substantial opportunities to enhance the customer experience, amplify marketing and operate more efficiently.”

served traditional Italian food and managed to attract the not “touristic” crowd. It took Aqua just a couple of months to get established and it became, during the five years that they run it before selling it in 2006, a point of reference for the Greek and international crowd of Mykonos.

In 2005 a very interesting proposal for a consulting job on the F&B department of the Londa hotel in Limassol, Cyprus turned out to be a great experience, kept them busy for 10 months and resulted to to a successful reopening of the hotel after its complete renovation.

In 2007 they moved a step forward in Mykonos with the opening of the high end Italian concept of Gola (www.gola.gr). An amazing lounge bar restaurant in a stunning location with views over the sunset and the sacred island of Delos. The size, location and design of the venue was ideal for big scale events and private parties and it catered to lots of similar activities.

In 2010 the moment had come for a Greek restaurant and Bakaló (www.bakalo.gr) was born as a revisited Greek eatery. Traditional Greek grandma’s recipes adjusted to the new era standards. 2011 another Italian concept is born. Catarí (www. catari.gr) is going back to essential! Authentic Italian food, all the classics plus a real Neapolitan pizza served in a beautiful garden of an old Mykonian villa that could easily be on the Amalfi rivieraThe common element of all these different places that they have created through the years (apart from the open kitchens) is the “hospitality concept”. They love working in an international environment and interacting with people from all around the world, speaking different languages (5 each) and making new friends through their clients at the restaurants.

No matter how big or small or expensive or

design the restaurant is, what really makes the experience of dining in their places unique is the attention to the smallest details and the personalized service. The Miami Beach restaurant takes its inspiration from the original, with a retro design scheme, an open kitchen and outside seating area.

Greek classics are the focus here, prepared by head chef Chrisanthos Latsi and his team. Highlights include

sea bass carpaccio; branzino grilled with ladolemono (a lemony Greek dressing), oregano, capers and rosemary; and lobster giouvetsi with orzo, tomato sauce, manouri cheese and dill oil. There’s also a spinach pie salad, with filo, spinach feta and lemon tahini, and the classic moussaka.

“We aimed to create not just a restaurant but a cultural bridge connecting two cosmopolitan beachside destinations with a shared passion for

history, architecture, authentic flavors and most importantly, joy of life,” Nanou said. “Every dish is a tribute to tradition, a fusion of passion, and an ode to the enchanting spirit of both Mykonos and Miami.”

The restaurant’s popularity can be attributed to its commitment to using fresh, high-quality ingredients and traditional cooking methods. From classic dishes like moussaka and souvlaki to seafood specialties like grilled octopus and fried calamari, Bakalo Mykonos menu showcases the best of Greek cuisine.

With its reputation for exceptional food and warm hospitality, Bakalo is poised for success in Florida. The diverse culinary scene in Miami provides the perfect backdrop for Bakalo to shine, and its unique offerings are sure to appeal to a wide range of diners. Look for their success in South Florida to lead to expansion into other US cities.

Getting your hands on a select barrel takes years of relationship building with producers. And, of course, sales as Gregory notes, “One of the commitments to buying a barrel is to sell it. It can’t just be a trophy. Having these barrels is a statement that lends credibility to our programming; it’s credibility that we know how to use and move the product and that big global producers are willing to sell us one. For example, El Tesoro extra añejo Mundial was produced in a quantity of just three barrels. Worldwide. We got one of them.”

A barrel like this is more than just a feather in the cap of a beverage pro like Gregory; more importantly it elevates the beverage program and shows guests the hotel really cares. That is why those select bottles are mandated for use in cocktails, proudly displayed on the back bar and called out in the menu with the following language, “The Pacifica Private Label and Barrel Program was developed as a continued commitment to cultivate a beverage program that is best in class. We partner with top Spirit Brands to cre-

ate a unique experience for our Teams and our Guests. Through the collaboration of each unique barrel, we can allocate distinctive selections that are only offered to Pacifica Guests. People are drawn to stories. Great brands have great stories. Each one of our barrels that was selected specifically for Pacifica Hotels has a unique story that draws our Guests to that product. Each private barrel provides our guests with an experience that cannot be replicated outside of the social milieu we have specially developed throughout the Pacifica Hotels portfolio.”

Those liquid stories are the crux of the total experience, which Gregory knows is how you judge whether you come back or not. He also sees the private barrels and labels, like those through the Rare Character program which are hand selected and hand blended white labeled spirits for the specific venue, as an opportunity for additional sales outside of the bar. Dependent upon local laws, of course. In concert with his regular Makers events, bottle sales are a hit. He explains, “All of our private barrels and la-

bels allow for full bottle sales and our full bottle sales are robust on all of our properties. Once our cocktails are introduced to the menu and our guests, we have an increased interest in full bottle sales. We offer all of our private barrel portfolio onsite sales during our Makers Events and always sell a few bottles or as many as a dozen+. The fact we actually sell through our barrels is proof in the pudding of purchasing barrels every year. For example, we will be purchasing a Makers Barrel for our Kona property and a barrel of Buffalo Trace for our California properties in July. The only way we could buy these two barrels is because we have sold through our existing product. In addition, we are currently about to be out of our private label Rum(s), and we are cleared to buy another Rum barrel when we decide on a new Rum Brand to purchase a barrel from. Moreover, we will be buying a Herradura Tequila Barrel in Q1 2025 to replace our current Tequila barrel of El Tesoro that we will have worked through by end of year.”

Whether it is the beginning, middle or

end of the year it is never a bad time to evaluate your affinity programs. Actually, Zach Goldstein, Founder and CEO of Thanx might tell you it is never soon enough. He attributes the creation of Thanx to the fact that old school loyalty program methods hadn’t changed and weren’t working any more. He explains, “A loyalty program not using data is doing a disservice to the bottom line, and to the guest. The traditional buy x get y program is discount dependent, which is expensive, and sets a really high bar for ROI. Also, it’s static. As a result of being static and discount dependent you’re underutilizing your biggest asset…data. Our data suggests that a consumer who visits a third time within 180 days is 10x more valuable than the customer who visits 1 time.”

Leveraging that data assists a restaurant struggling to retain a direct relationship with their customers and enables them to deliver a better experience the next time too. Though, Goldstein knows that how to use all the data available can be overwhelming. Goldstein says, “I

think restaurants can be intimidated by what do I do with all this data that I now have. And it can be paralyzing. However, the restaurants we find are most successful test and iterate. Perfect is the enemy of good. Restaurants that use their newfound data to progressively iterate and move quickly to provide new experiences for customers win. The ones who go slow to try and develop a perfect marketing campaign will be disappointed.”

A disappointed guest, and a disappointing bottom line, can be avoided when the goal is to build business over the long term and stay competitive in the market. Doing that means delivering hospitality and convenience through digital channels and marketing they are consuming off premise. He shares, “Doing so gives you the opportunity to personally interact with guests even when they’re not in restaurant and to build lifetime incentives to build loyalty from those guests. With Thanx a restaurant brand can create any exchange of value and non -discount forms of loyalty; merch stores, VIP experiences, hidden menus, hidden access to LTOs, VIP reservation inventory, etc. The idea is to give customer choice first of all, and second of all create offerings through a loyalty program that are about exclusivity, status and joy as they are about giving discount.

In an environment where restaurants are under extreme margin pressure, unique offerings to get people to come back for more, turning them into one of the most powerful revenue drivers you can use.

The methods of delight, selection, quality, convenience, and discounts are clearly all behind what brings guests to White Limozeen, Pacifica Hotels bars and me to Dunkin’ Donuts. I’m telling you, there’s something to be said for value and experiences that go hand in hand. Rose agrees as he concludes, “In our business there are peaks and valleys, and you want to operate our business from a sound standpoint. But you shouldn’t stress about just having lines out the door for 2 months. You want to be busy, and servicing people in a great innovative way for decades. Not months.”

SIPS TO SAVOR

Uncle Waithley’s Vincy Brew “Caribbean Sorrel”

It’s a banner day when you find a product you love, like Uncle Waithley’s Vincey Brew, the small-batch non-alcoholic carbonated ginger beer that was developed by mixologist Karl Franz Williams in homage to his grandfather, Uncle Waithley, who spent his life on the island of St. Vincent and the Grenadines. This Vincy Brew that includes Scotch Bonnet pepper, ginger, turmeric, and lime is a year-round go to. But our days just got better with the revelation that Caribbean Sorrel is about to be released. The ruby red sparkler that is tart with citrus notes rounded out by allspice, West Indian bay leaf, ceylon, nutmeg, clove, dried orange peel and cardamom, gets its flavor - and color – from steeped Hibiscus. Sorrel is the first of four new authentic Caribbean flavors launching this year to celebrate the culture, culinary traditions, and bold flavors of the region. We can’t wait!

Photo courtesy of Uncle Waithley’s

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founded Welbilt Stove Co. in 1929, primarily to make residential gas ranges. The privately owned company’s factory was in Queens, NY. Welbilt Stove added electric ranges, range hoods, household-incinerators, and home air conditioners in later years. In 1955 the company acquired Detroit-Michigan Stove Co., and in addition to stoves and furnaces, made gas ranges for homes and heavy-duty heating and cooking appliances for hotels, clubs, restaurants, and institutions under the “Garland” and “Laurel” as well as “Jewel” and “Detroit Jewel” names. In 1927 the company placed a giant, 30-ton replica of an oldfashioned kitchen range on the roof of its factory near the approach to Detroit’s Belle Isle Bridge. Originally built for the 1893 World’s Fair in Chicago, this replica was billed as the “largest stove in the world.”

By the end of 1960 Welbilt had plants in four states and Canada as well as the Queens factory, where a new building was erected in 1964 for the manufacture of air-conditioning equipment as well as kitchen ranges. Welbilt reached a peak of $56.8 million in sales in 1969 but lost money for the next five years. In 1971, 29-year-old Richard Hirsch succeeded his father Henry as president. It became clear to him that the company could not survive by making and marketing consumer goods.

Hirsch’s enabled Welbilt to return to financial health by acquiring manufacturers of products that could be sold to fast-food chains. In 1982 they bought four food-service Sunbeam Corp. subsidiaries, including Frymaster, Belshaw Brothers (a bakery equipment manufacturer) and Mile High, a producer of icemaking machines. New equipment was created for these firms, with an emphasis on reducing labor costs. Frymaster, for example, sold fryers for chicken and French fries that adjusted cooking time and temperatures, cleaned themselves, and shut themselves off. By 1989, largely due to other acquisitions, Belshaw systems were making about 65 percent of all the doughnuts in the world.

In April 1989 Welbilt acquired six divisions of Alco Standard Corp.’s Foodservice Equipment Group. These were Cleveland Range, a producer of steam-

cooking equipment; Dean Industries, a manufacturer of gas and electric fryers and related equipment; Merco Products, a maker of food-warming equipment and broilers; Savory Equipment, a producer of countertop cooking appliances; U.S. Range, a manufacturer of commercial ranges, ovens, and broilers; and Alco World Trade, a marketer of food-service equipment.

By the Mid-1990s Welbilt was essentially a holding company for 12 subsidiaries or lines: Belshaw, Cleveland, Dean, Frymaster, Garland, Ice-O-Matic, Lincoln, Merco, Savory, U.S. Range, Varimixer, and Vent Master. The Garland Group consisted of units making Garland-brand, premium-line cooking equipment and distributing Welbilt products abroad; U.S. Range produced low-cost ranges and ovens and such countertop equipment as broilers and griddles; Vent Master offered a product line including exhaust and recirculation systems. The Cleveland Group consisted of Cleveland, with a line of steamers and ovens, mixer kettles, tilting skillets, and cook/chill systems, and Merco/ Savory, specializing in food-warming equipment, including toasters and rotisseries.

In 2022, The Ali Group completed the $3.4 billion acquisition of Welbilt. Founded in 1963, Ali Group is an Italian corporation with headquarters located in Milan, Italy and North American operations based in Chicago, Illinois. Through its subsidiaries, the company designs, manufactures, markets and services a broad line of commercial and institutional foodservice equipment used by major restaurant and hotel chains, independent restaurants, hospitals, schools, airports, correctional institutions and canteens.

Ali Group and its 80 global brands employ approximately 10,000 people in 30 countries and, in terms of sales, is one of the world’s largest groups in this industry. It has 58 manufacturing facilities in 15 countries and sales and service subsidiaries throughout Europe, North America, South America, the Middle East and Asia Pacific.

“This integration represents not just a merging of products and services, but a unification of our teams’ talents, ex-

pertise and vision,” Berti concluded “It is a significant step towards strengthening our market position and delivering unparalleled value to our customers,

setting a new standard in the industry and ensuring our continued growth and leadership.”

The North American group’s newly appointed corporate executives

als are more intentional about what and how much they drink.

Using regional and seasonal ingredients minimizes the carbon footprint required to ship and store items. Reducing the amount of single-use items, such as disposable plastic stirrers or cocktail picks, reduces plastic production and the amount of trash in landfills.

Eco-friendly practices can also include sourcing local ingredients or creating zero-waste cocktails. Zero-waste cocktails get the maximum usage out of ingredients For instance, food based garnishes that are not edible, like twists, can be replaced with dehydrated fruit. The new garnish is both edible and has a longer shelf-life than fresh fruit, reducing the odds it will wind up in the trash. Excess fruit can be used for infusions and leftover wine can be used in the kitchen for sauces. These are just a few examples of how to make the most of every ingredient to reduce waste.

These sustainable practices are better for the environment, align with consumer values, and often also have a positive impact on the bottom line. There’s no downside to less waste.

Something for Everyone: Inclusivity and Diversity

Consumer allergies and dietary restrictions are increasing. Close to 32 million Americans have a food allergy, and that does not account for individuals who avoid certain ingredients for health or lifestyle reasons. Young adults increasingly describe their diet as glutenfree, low or no carb, dairy free, or vegetarian. Of course, best practices should be observed when it comes to cross contamination, but bars can do better.

Instead of viewing this as an annoyance to be worked around, bars can view this as an opportunity to be inclusive and welcoming to more people. Establishments increase their audience by being clear in their descriptions so there are no unpleasant surprises and by offering drinks that comply with various restrictions. The result is friends can gather and be confident that everyone in their group can find something they’ll be able to drink. This includes drinks without alcohol at all.

Raise a Glass to Mocktails

Gen Z is drinking less than Millenials, who are drinking less than previous generations. Today’s consumers are focused on health and mindfulness. Dry January challenges have millions of participants around the world, many who end the month realizing they have more energy and feel generally better. They don’t all become teetotalers afterward, but many are choosing to cut back on their alcohol consumption and be more mindful of their drinking. That doesn’t mean they want to be left out though!

Mocktails are the perfect solution - all the flavor and fun without the hangover. Innovative mocktails, complete with garnishes and flavor, are still postable on social media. Mocktails allow consumers who do not want to imbibe a way to live their desired lifestyle without sacrificing the ambiance and experience they desire.

Crafting the Next Pour

The alcoholic beverage industry is being transformed by the trends and preferences of today’s young adults. These young consumers are increasingly looking for drinks that fit their lifestyle and values. Patrons are more eco-conscious, while also valuing experiences. Whether local or global flavors are on the menu, they appreciate how it affects the overall experience. Consumers are increasingly practicing mindful drinking, scrutinizing how their drink choices affect their health or image.

All these trends combined result in a strong preference for drinks that accommodate dietary restrictions or preferences, establishments that engage in sustainable practices, and multisensory experiences that are fit for social media. It might be a tall order, but businesses who meet their expectations will thrive.

Joy Pouros works as the authority writer in the Training department at Culinary Software Services, where she writes on topics as diverse as human resource issues to increasing profits. Joy entered the industry working as a Nutritional Aide in the Chicagoland area before moving into writing and consulting. Joy now specializes in marketing and public relations and writes for a variety of industries.

serve at each of our stations. For instance, Ethiopian and Indian cuisines are reflective of our student body but also happen to showcase many vegan and vegetarian dishes. Showing students that vegan and vegetarian foods can look, smell, and taste like meat is another way to ensure students are comfortable trying new items. We ensure all food is labeled, with branded stickers on our sneeze guards, and icons in our mobile menu app, Everyday App.

Exploring diversity also led us to conceive our Award Winning (FM Best Concept 2023), Future 50 Foods station concept. The list of Future 50 Foods was made to diversify our food systems and student’s palates. As students started exploring more plantforward options, we wanted to ensure the ones we were providing were also sustainable. You can find Future 50 Foods in all our resident dining halls, right near the salad bar. Marked with signage, each customer has the option to endorse foods that fuel our future.

CUISINE SOLUTIONS

Given the ever-increasing demand for plant-based dining options, how is Sodexo keeping the vegan menus varied, tempting, flavorful and nutritious day after day?

While cultural convenience often leans towards animal products, many of these dishes have a vegetarian equivalent or can be reimagined without a meat substitute. To address the growing demand for diverse dietary preferences, almost all stations — excluding The Spot — now offer both animal protein and a corresponding vegetarian/vegan option. This deliberate approach ensures an equitable number of choices across our eight stations, encompassing chef’s specials, grill, deli, soup, salad, pasta, pizza, dessert, and our allergen-friendly zone known as simple servings.

inspiring innovative and inclusive menus while providing an educational opportunity to talk about our commitments and practices. In the quarterly meeting, I and other sustainability champions meet to share best practices and engagements on our campuses, allowing us to grow one another’s work.

Our dedication to vegan and vegetarian options has also allowed Mason to be the first for several plant-based products. Sodexo’s chefs and innovation team are always finding what’s next. Because of this, we can run focus groups and sample cutting-edge products looking to gain feedback.

Could you elaborate on the university’s partnership with local farms for sourcing fresh produce? How does this collaboration contribute to the university’s commitment to sustainability and support for the local community?

For more information about The Spot at George Mason University, visit this link: https://masondining.sodexomyway.com/dining-near-me/the-spot from page 16

Sodexo has backed the expansion of vegan and vegetarian options with a goal of having all campuses’ menus be 42% plant-based by 2025. In addition to our regular offerings, we curate weekly events such as ‘waste-less’ lunches and upscale seafood dinners,

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Horseradish Aioli. Mains will be featured with choices like Mediterranean Octopus with Garlic White Beans and Tomato Confit and Wagyu Pot Roast, Wagyu brisket with Baby Vegetables and Port Wine Sauce.

Cuisine Solutions will cater this year’s Snack Break during the Show’s Keynote with acclaimed chef, restaurateur, and humanitarian, José Andrés. Cuisine Solutions enjoys a close relationship with Andrés and World Central Kitchen. Cuisine Solutions has supported numerous WCK missions since its inception, first collaborating with Andrés and his team during Katrina, and recently in Ukraine, where Cuisine Solutions’ Chairman Stanislas Vilgrain drove a team of trucks carrying ready-to-eat Cuisine Solutions products from France into Ukraine. Cuisine Solutions’ Chef Wheaton worked for years with Andrés at ThinkFoodGroup.

Headquartered in Sterling, Virginia,

crogreens right on campus. Our partnerships extend to local farms such as Zeponic Farms, a mere 25 miles away. Larger distributors like Keany share our commitment, sourcing all local produce within a 250-mile radius, effectively anchoring our food system closer to home. Our proactive efforts also include establishing a CSA or Crop Share with Potomac Vegetable Farms, offering fresh produce throughout the summer and fall set at student prices. Recognizing that access to fresh, sustainable food can be a financial challenge for many, Sodexo and George Mason University are actively engaged in nurturing this vital connection. These initiatives not only fortify the health of our students but also contribute to the well-being of our planet.

We foster a close partnership with our Green House and Gardens, cultivating a variety of lettuce and mi -

Cuisine Solutions will cater this year’s Snack Break during the Show’s Keynote with acclaimed chef, restaurateur, and humanitarian, José Andrés.

Cuisine Solutions services more than 30,000 restaurants to streamline their operations, helping to reduce waste, lower labor costs, and save hours of prep time for chefs in the kitchen. The company’s wide-ranging line of sous vide prepared products includes proteins, sauces, grains, plant-based products, and their hugely popular egg bites. Their pasteurized sous vide items offer 18 months of shelf life frozen, six days when defrosted, and can be finished in the oven, on a stovetop, or other method in mere minutes. This allows food service cooks to save time, simplifying the complexity of

inventory challenges and offering a consistent solution without sacrificing customer satisfaction.

The company offers bespoke service, training teams on reheating and finishing the sous vide products. The Research and Development team helps to develop custom products and LTOs for restaurants and provides consultation on broadening restaurant chain menus to feature items like plant-based offerings.

Sous vide, which means “under vacuum” in French, is a cooking method developed by Dr. Bruno Goussault, the France-born Chief

Scientist of Cuisine Solutions. Ingredients are placed in a vacuum-sealed food-grade plastic pouch and cooked submerged in water at a constant time and temperature until the product is fully cooked. Cuisine Solutions’ advanced technology guarantees a perfect replication of the chefs’ recipes every time.

About Cuisine Solutions: Led by an international team of award-winning chefs, Cuisine Solutions is the world’s leading manufacturer of sous vide products — the innovative, precise-cooking technique the company pioneered, perfected, and popularized decades ago. Headquartered in Sterling, Virginia, Cuisine Solutions services more than 30,000 restaurants and 6,000 retailers, as well as major airlines and hotels.

For more information, visit www. cuisinesolutions.com.

that I don’t have a catalog of items to choose from. The people and companies I work with are on the creative side: filmmakers, designers, musicians, and artists. I think we’re naturally drawn to each other because I speak their language. I have a fashion client who hosts an annual themed holiday party and we created 12 dishes to symbolize astrological signs. I’ve had a Japanese-Jewish-Hawaiian wedding menu with spam musubi and dashi-smoked brisket sandwiches. I also love it when clients tell me to do large grazing tables of foods that I like, which ends up being cheese, charcuterie, and dippy mezze.

What’s in your pantry?

My pantry shifts cuisines between my book projects and what I’m thinking about for the hot dog menu at Wonderville. Right now it’s very Vietnamese with fish sauce, varying shades of soy sauces, and rock sugar. I also have a bunch of Indian condiments like tamarind chutney, cilantro chutney, bhel snack mix, and garam masala to make curry ketchup. There always tends to be olive oil, vinegars for pickling, and a compendium of whole spices.

LEGAL INSIDER

What’s your favorite equipment, prepping tool(s) you couldn’t live without it?

My poor Cuisinart food processor is on its last legs. I can blend up a quart of garlic, grate cheese, and slice onions quickly. I couldn’t keep up with the amount of food I make without it.

What do you consider your signature dish(es)?

I like to make sliders at my pop ups, like melty cream burgers, and adobo pulled pork. I also write a lot about artisanal cheese, charcuterie, and hot dogs. Our house hot dogs at Wonderville are The Devil May Curry, garam masala ketchup with pickled red onions; and The Shallot of the Colossus, Kewpie mayo with fried shallots, and scallions.

You are a Trendspotter for the Specialty Food Association, what are the latest trends you’ve spotted?

During COVID, I lost all of my large upcoming events as a caterer. I had to think about what I could do with the inventory I had and how to pivot to smaller events in a new industry. I was luckily able to workshop and create another line of business catering film sets until I

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employment contract. The arbitration clause incorporated by reference the rules of the American Arbitration Association (“AAA”) which, in turn, contained a delegation provision. A copy of these rules were not attached or provided to the employee. The employers in Minkovich, represented by Ellenoff Grossman and Schole LLP, moved to compel arbitration. The trial court denied the employer’s motion to compel even though the employee did not challenge the delegation clause. The Court of Appeal reversed the trial court’s decision and ordered the case to arbitration. The Minkovich court held that, where the parties to a contract are relatively sophisticated and the agreement itself is not a contract of adhesion, the parties’ agreement to delegate will be honored if the intent

could do larger events again. When considering a new product or service, plan for an unexpected pivot. It’s no longer ‘plan b’ but eventuality. I’ve seen companies pivot from restaurant service to mail order, online lessons, and mutual aid headquarters to create community fridges, pantries, and spaces to organize charity drives. Cancellations happen more often due to the unstable job market, which can have an effect on clientele budgets. Post-COVID, events are either scaled down to more intimate settings or much larger than before to “make up” for the waiting time to celebrate during lockdown.

Alcohol consumption has dropped significantly for my events. With the rise of remote workers who were unable to go to bars during COVID, many people considered their relationship with alcohol by stopping completely or consuming in lower quantities. If they do drink, they choose premium ingredients and consider the health and budget cost. Event clients typically wanted beer, wine, and cocktails with few non-alcoholic beverages. The proportion has flipped postCOVID where up to 1/3 of the beverage budgets have become non-alcoholic or low ABV. I’ve noticed an increased inter-

est in natural wines and high-end nonalcoholic spirits over beer, which can feel filling. The nonalcoholic beverage variety has exploded beyond Coke, Diet Coke, and Gingerale. Clients are reaching for kombucha, tepache, seltzers, mushroom tea, and more. They’re seeking enjoyment that will last through the night without health consequences the next morning.

While I already customize my menus for clients, the trend of fancy condiments have permeated to special events. Weddings want more meaningful menu items than just a signature cocktail for each celebrant. Compound butters, unique jam, never-seen cheese, whole jamon legs, and the couple’s own flavor of barbeque sauce have been examples of elevated convenience and upscaling every day. There is also a more hands-on approach to recipes. During isolation, sharing recipes via social media became part of the marketing process and chefs were giving away restaurant secrets more than ever. Previously, restaurant recipes have been held close to the chest. But now, it is part of marketing strategy and encouraging folks to remix and riff at home if they can’t come to a restaurant or enjoy a service.

to delegate is clear and unmistakable. This analysis will not necessarily hold true for employment contracts where the employee is relatively unsophisticated, has no meaningful choice, or is unaware of this clause.

In the context of the California hospitality industry, the Bielski and Minkovich decisions provide a roadmap for drafting strong arbitration provisions The key takeaways to consider when drafting employment agreements are:

(1) The employment agreement should include clearly labeled arbitration and delegation clauses that the employee initials;

(2) The arbitration and delega -

tion clauses should be preceded by a one-page cover sheet that advises the employee that the employment agreement contains an arbitration clause that requires the arbitrator to determine arbitrability, not a court;

(3) The arbitration provision should note that the Federal Arbitration Act applies, and a copy of the arbitration rules should be provided to the employee;

(4) The rules provided and relied on should be employment arbitration rules, which are updated more frequently than the commercial rules to reflect the current state of the law; and

(5) Finally, the employee should be advised in writing to take sufficient

time to review and understand the terms and to consult an attorney, if necessary.

At the moment, these decisions apply only to California employers, but all employers would do well to keep abreast of trends in litigation. So, what should California hospitality employers do moving forward? Resist the temptation to stick with outdated standard employment agreements that have been used by the human resources department for years and consider updating them to reflect the current state of the law. If done properly, the risk of invalidating an arbitration clause will be reduced significantly, and so will the money spent on outside counsel defending them against challenge.

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harmonious blend of sweet and savory, featuring crisp apple slices layered with creamy brie cheese, sandwiched between golden-brown slices of artisan bread. The MultiChef oven ensures that the cheese is nice and melty while the bread achieves a delightful crunch.

Caprese Grilled Cheese: Experience a taste of Italy with this Mediterraneaninspired delight. Fresh mozzarella cheese, ripe tomatoes, and fragrant basil leaves are layered between slices of ciabatta bread and toasted to perfection in the MultiChef oven, resulting in a mouthwatering masterpiece.

Gouda & Bacon Jam Grilled Cheese: Indulge in the rich flavors of smoked gouda cheese complemented by the irresistible sweetness of bacon jam. Each bite offers a tantalizing contrast of textures, made possible by the cooking methods provided by the MultiChef oven.

Pepperoni Pizza Grilled Cheese: Made with the MultiChef oven this sandwich is a tantalizing fusion of two beloved classics: the gooey comfort of a grilled cheese sandwich and the savory satisfaction of a pepperoni pizza.

Benefits of Foodservice Minimalism

Embracing a minimalist approach to menu development offers numerous benefits for businesses:

Streamlined Operations: Simplifying the menu reduces the need for extensive ingredients and equipment, streamlining both kitchen operations and inventory management.

Cost Efficiency: By focusing on a select few ingredients, businesses can optimize purchasing and minimize waste, ultimately improving their bottom line.

Enhanced Creativity: Limiting the menu to one item encourages creativity and innovation, allowing staff to explore unique flavor combinations and culinary techniques.

Consistent Quality: The precision cooking capabilities of the MultiChef oven ensure that each grilled cheese variation is cooked to perfection, maintaining consistent quality and customer satisfaction.

In the competitive landscape of the

foodservice industry, embracing foodservice minimalism and leveraging innovative equipment like the MultiChef high-speed oven can be a recipe for success. By centering their menu around a versatile classic like grilled cheese, owners and operators can captivate customers with an array of gourmet offerings while maximizing efficiency and profitability in the kitchen.

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

into their operation. “Guests still expect top-of-the-line hygiene,” Haynes clarified, “but at the same time, they expect foodservice operators to be more transparent about the sustainable impact of their actions.” There are a variety of ways that operators can shift to more sustainable practices while minimizing cost and improving workflow, including installing dispensers that can both control consumption and reduce waste— such as one-at-a-time paper towel dispensers, or purchasing more condensed refills that require less packaging and save labor with less frequent refilling.

Tork Workflow for Restaurants is a new program, but food service customers already see the value. “This is a new approach focused on strengthening our relationships in foodservice, and we are getting some great

RATIONAL IHEXAGON

emphasize both quality and speed. For one, the iHexagon is capable of producing large quantities, for example to stock buffets or prepare for the mealtime rush.

For another, the blazing-fast appliance can heat individual servings in a matter of seconds, so production keeps running smoothly even during peak traffic periods— which means shorter lines and higher profits.

The iHexagon will be of particular interest to kitchens with highly standardized dishes and processes, as they can make the most of RATIONAL’s digital kitchen management platform, ConnectedCooking.

Features like MyDisplay, through which cooking systems can be configured to show only the most important functions, can be set up through ConnectedCooking and then distributed to every appliance on the company network.

These “one-touch” display options are especially helpful in kitchens without highly trained staff.

Rounding out the iHexagon concept: automatic cleaning with iCareSystem AutoDose. Cooking systems with the AutoDose feature have built-in storage

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feedback on the program.” With the program and the guide available to restaurants, operators have the resources available to conduct a walkthrough on their own to identify areas of opportunity.

The new Tork Workflow For Restaurants offers a streamlined and efficient support system that can greatly impact the guest experience and take staff satisfaction to a new level. By optimizing operations and enhancing communication between team members, Tork solutions can help deliver a sustainable and hygienic dining experience that leaves a lasting impression on guests.

Interested operators can visit torkusa.com for more information on how a Tork Workflow for Restaurants walkthrough can benefit your business.

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for cleaning and care cartridges, keeping them safely locked away— no risk of chemical contact, no measuring errors. Occupational safety up, costs down.

All in all, the iHexagon is an intelligent specialist designed with specific applications in mind; RATIONAL still considers the iCombi and the iVario the ideal solutions for all other professional kitchens.

This is part of the reason that the company’s sales process will include expert consultation with product and application specialists who can help customers determine whether the iHexagon is right for them.

The iHexagon is available now in Germany, Great Britain, and the US; distribution will be opened up to other countries over time.

Markus Paschmann summarized the rollout as follows: “The iHexagon is an intelligent new product category with features unlike anything else on the market. We already think of this as a whole new era.”

Visit the RATIONAL website for more detailed information and to watch the keynote: https://www.rational-online. com/en_us/ihexagon/

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and more sustainable products to our valued customers.”

Fresh Origins’ unwavering commitment to quality and safety is underpinned by its adherence to the highest agricultural food safety standard under the Global Food Safety Initiative (GFSI) and frequent inspections by USDA-trained inspectors.

CEO Norma St. Amant adds, “For over two decades, we have been dedicated to delivering Honestly Grown™ items. We eagerly anticipate sharing our passion with you through this exciting packaging automation, which underscores our commitment to quality, sustainability, and customer satisfaction.”

For information on where to find Fresh Origins products, please contact your local fresh produce distributor or any major broadline food distributor nationwide. Additionally, you can visit freshorigins.com for more details.

Fresh Origins invites customers, partners, and the wider community to experience the benefits of this

FIORITO ON INSURANCE

or court decisions include wage and hour policies, noncompete and arbitration agreements, tax reporting obligations and digital marketing restrictions.

• Use the FDD to create a risk management plan. Consider not only commercial risk but also issues such as recruiting, training and support, performance monitoring and a formal franchise dispute management process.

• Implement technology to help manage the process. New products are being introduced every year to help franchisees easily manage their FDD and risk management programs. A knowledgeable broker can point you to solutions to help track the many obligations franchisees face each year.

It’s important to speak with an experience hospitality insurance specialist to learn more about franchise risk and the coverage required to make your franchise a success. Learn more at https://www.hu-

packaging innovation in the coming months as it continues to redefine industry excellence.

About Fresh Origins: Fresh Origins combines an ideal climate with a deep passion for quality and innovation. The company offers robust, highlyflavored products, including Microgreens, Petite®Greens, Edible Flowers, and specialty items, sought after by top chefs and fine restaurants nationwide. Fresh Origins hand-harvests to order at the peak of freshness and ships overnight, providing the freshest products available. With a catalog offering over 500 opportunities to enhance menus with world-class flavor, aroma, and visual appeal, Fresh Origins is dedicated to delivering the best versions of its products. The company is certified to the highest agricultural food safety standard under the Global Food Safety Initiative (GFSI) and undergoes multiple USDA-trained inspector audits annually.

For more information, please contact Aaron Horwitz at aaron.horwitz@ freshorigins.com.

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binternational.com/industries/hospitality-insurance/restaurant-insurance/

1 Global Franchise, “Hotels: A franchising mainstay for capital-rich investors,” May 3, 2021.

2 Yahoo! Finance, “16 Fastest Growing Franchises in the US in 2023,” May 21, 2023.

3 QSR Magazine, “Fast-Food Franchising Is Experiencing a Growth Boom,” March 28, 2023.

orders are taken and processed more quickly. Additionally, as it is a more seamless system, there is less room for human error. Customers’ experiences at fast food restaurants will be improved if they don’t have to deal with frustrating inconveniences such as slow orders when they’re in a rush or getting the wrong meal. It also allows employees to be more efficient as they don’t have to spend as much time dealing with customer complaints or remaking orders.

AI can also be used to understand trends, which helps QSRs plan their inventory and staffing. AI uses numerous variables to predict what times will be busiest, including past data, weather, and events. With this data, it can understand what time of day will have the most foot traffic and what food items will be more popular during those hours. This can help QSRs prepare for rushes. With AI understanding these trends, employees are not overworked and left burnt out by the end of a shift, as restaurants will know how many people should be on shift to meet busy times. Additionally, inventory can be checked to make sure that the most in-demand menu items are well-stocked, ensuring that customers are able to receive their orders.

Giving Customers their First Choice

AI can help QSRs prioritize inventory. With AI being used in ordering systems, data can be collected to see what menu items are trending. This allows for inventory to be monitored to ensure that the most popular items are readily available. On the flip side, stock can be decreased for items that do not have much traction, reducing a QSR’s food waste. With restaurants generating up to 25,000-75,000 pounds of food waste a year, AI can be used to improve sustainability efforts by constantly monitoring inventory and alerting what is needed and what can be potentially reduced. With customer loyalty increasingly being impacted by a restaurant’s sustainability efforts, a more conscious QSR would help improve the experience of many

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diners.

By collecting data from customers’ orders, AI can also be used to put targeted offers on menu items. This can be used in a variety of ways, from offering deals on unpopular orders to increase sales to putting personalized offers on people’s favorite orders. Alternatively, AI can be used to suggest different menu items to customers based on their most frequent orders. Especially during an economically pressured period, offering these deals would improve customers’ experiences with the restaurant and entice them to continue coming back.

AI is a powerful tool that can help greatly increase the customer experience. It helps improve the efficiency of workers, reduces wait time, and can track trends. With the help of consumer data, AI means that at a time of increasing economic pressures on both diners and businesses QSRs can easily and cost-effectively improve customer experiences. In 2024, we are sure to see QSRs of all sizes implement the technology in their own ways.

David Lance, Solutions Architect and Head of AI Platforms at Bottle Rocket, discusses how AI can be used to improve customer experiences in QSRs, from reducing waste times to ensuring the best items are always on the menu.

Learn more at: https://www.bottlerocketstudios.com/expertise/qsrrestaurant/

from page 100

for both the operator that has its own staff and for those who would like it handled: “turn-key”. “Now, we can go through and help you respond to hundreds if not thousands of reviews in a shorter amount of time, this year alone we have responded to over 15,000 reviews,” said Goren.

The addition of these expanded review management features is driven by several key additions. The new Marqii dashboard emphasizes the significance of comparing on-premises and offpremises feedback in understanding what is working well in the guest experience and what needs improvement. It’s Managed Review Response feature, allows restaurants to streamline their review management process for both independent and chain operators.

As the tech industry advances with the use of AI, Marqii has followed. The review system, which is used, now incorporates AI to respond to reviews on all platforms. By taking into consideration all the factors the AI software responds specifically to each review commenting on the positive or negative components, like how a person would do so. The system takes data from the company and responds in a specific

and unique way to each public review. With speculation still evolving around AI, Marqii ensures that the reviews are looked over multiple times and go through a reviewing process. “No review gets published without a Marqii eyeball reviewing the content,” Goren added. Marqii remains steadfast in its mission to empower businesses within the food industry, leveraging innovative technologies and data-driven insights to drive continuous improvement and success.

Through its comprehensive suite of solutions, Marqii equips businesses with the tools they need to thrive in today’s competitive landscape, turning feedback into actionable insights and opportunities for growth. “For us it’s about sentiment analysis and opportunity for improvement, we believe feedback is a gift,” Goren concluded.

If it’s time to take control of your online reputation and boost your business to new heights, please visit the Marqii website. You can schedule a demo or obtain more information about Marqii’s new restaurant review dashboard at Marqii.com.

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Ayman Megala, who immigrated from Egypt. He had acquired the company in 2017, and after he passed away in 2021, Megala took over the company at just 23 years old.

Since then, she has been working hard to honor her father’s legacy through the innovation of exceptional ovens. “Everything fell on my plate,” Megala said. She had just graduated college and was in the ROTC program, ready to become an Air Force officer. “I didn’t know what I didn’t know. But the more I learned, the more I was able to understand and make decisions.” The Jersey based equipment executive learning curve has brought leadership over the past three years that has accomplished the company’s mission of quality, innovation, and customer satisfaction to flourish.

Her approach to learning the business has included building a team of knowledgeable equipment reps across the nation. “We are so excited to be able to work in partnership and learn from the team at TD Marketing,” the Boston

University graduate continued. “Frank Doyle and his team bring an understanding of the Metro New York marketplace that is proving to be invaluable as we build our brand.”

One of Old Hickory’s latest models, the Churrasco oven, was inspired by global flavors, and it highlights their understanding of rotisserie as more than just an American product. “You can put your own spin on it,” said Megala. “A lot of our customers have an ethnic approach to their cooking.” The Churrasco oven has flat-ridged knife spits, automated rotation, and fuel versatility, allowing for hassle-free cooking. From Peruvian pollo a la brasa to Greek chicken infused in a feta brine, there are endless ways Old Hickory customers are spicing up the typical supermarket rotisserie with the Churrasco oven.

The company offers products for a variety of marketplaces, from restaurants to supermarkets, to food trucks, offices, and casinos. For medium-to-large retailers, in particular, their N/7G oven is

ideal. Built with 7 spits and a capacity of 35 chickens per hour, the N/7G oven has an optimal return-on-investment, ensuring reliability, profitability, and eye-catching displays. Customers may also upgrade the N/7G with a swinging pivot door, which allows for easy access and cleaning.

When it comes to rotisserie chicken products, visuals are incredibly important for operators. “Rotisserie chicken gets you hungry, you smell it, you see it, and just have to have it,” Megala said. “A lot of customers want their units to be facing the glass by the street to get people coming in.” Not only is it visually appealing, but it’s also a healthy product, fitting right into healthy eating trends of today. “This is the purest protein,” Megala said, “And it’s very healthy. It’s not like chicken nuggets. It’s a great alternative.”

As food service grows more and more automatic, Old Hickory customers can also choose whether or not they want an automatic or a manual oven. This makes their ovens even more versatile

as they have a place in virtually any retail or food service sphere. “There’s a big push towards automation, of course,” Megala said. “We have ovens that have a more automated rotisserie and another that’s super manual. It’s dependent on what the customer wants.” With a wide variety of choices, operators are guaranteed to find something that fits their needs, recipes, and overall structure of production.

While there are plenty of rotisserie ovens on the market, Old Hickory’s long history, recognition of global and diverse trends, enthusiasm for rotisserie chicken, and commitment to customer satisfaction is what makes it stand out. Moreover, their products are made in the USA, and this, Megala said, speaks to their quality. “Your oven will last years and years,” she continued. “This is true equipment that will sit by your side and not let you down.”

To learn more about Old Hickory and their oven offerings, visit their website, www.hickorybbq.online.