August 2023 - Total Food Service

by Skylar Brennan

MORAN TABBED TO CREATE NEW VISION FOR BLAZE INTERNATIONAL GROWTH

The growth of pizza around the world has been nothing short of remarkable over the years, with its popularity transcending borders and cultures. This iconic Italian dish has captured the hearts and taste buds of people from diverse backgrounds, making it a universal favorite.

One of the primary reasons for the global expansion of pizza is its versatility. From the classic Margherita to gourmet fusion variations, pizza can adapt to local ingredients, flavors, and preferences. This flexibility has allowed it to seamlessly integrate into different culinary traditions, leading to its widespread popularity.

With that Blaze Pizza has paved the way for a new trend: fast-casual pizza. Growing from a small, familyowned business, originally operated by the Wetzel family in 2011, to 330 franchised restaurants in 38 states and 6 countries domestically and internationally. The pizza franchiser has grown dramatically. Based in Los Angeles, CA Blaze Pizza is known for providing a unique customer expe-

rience and exceptional high-quality offerings, Renowned for its artisanal pizzas and customizable made-to-order menu, Blaze sets the bar for menu innovation and product quality within the industry. As a rapidly expanding franchisor, it has garnered numerous accolades and recognition. With a new COO: Johnny Tellez and a new CDO Kevin Moran, Blaze Pizza is continuing its plan of being the nation’s

leading fast casual pizza franchise. With a goal of writing its next chapter of growth, Blaze Pizza has added Moran as Chief Development Officer (CDO). “Our goal is to ignite future growth and fuel next generation innovations for one of the US’ most dynamic brands,” Moran noted. The newly appointed Chief Development Officer is determined to enhance the customer journey, drive pioneering operational initiatives, and expand the company’s reach both domestically and globally.

“As we maintain our leadership position in the fast-casual pizza in-

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“Connecting different cultures with their brand around the world is a sure fire way to get people talking, especially in countries where there is not fast casual, artisanal pizza.” — Kevin Moran

ICONIC CHEF WOLFGANG PUCK TEAM TO BRING SENSIBILITY TO LAS VEGAS EATERY

The profound influence of Wolfgang Puck on the culinary landscape of Las Vegas cannot be overstated. This maverick chef has left an indelible mark, shaping and transforming the vibrant restaurant scene in this desert oasis. With his discerning culinary acumen, Puck has navigated the intricacies of flavor and presentation, captivating the palates of locals and tourists alike.

Puck and his team are writing a new chapter with the opening of the new 1228 Main. The new eatery brings a San Francisco sensibility to the laidback vibe of Downtown Las Vegas’ Arts District, presented by Wolfgang Puck and his longtime partners and Las Vegas locals, David Robins and Tom Kaplan. An artisan bakery and café by day and craft restaurant and bar by night, 1228 Main showcases the diverse flavors of California with a menu centered around house baked breads.

“1228 Main is built on a foundation of the new and enduring talents within Wolfgang Puck Fine Dining Group,” said Robins, whose early career as an up-and-coming Bay Area chef inspired much of the cuisine. “It blends our passion for dining and the joy that is felt when everything harmoniously comes together– the food, the drinks, the music, the atmosphere, and, most importantly, who you share those experiences with.”

1228’s artisanal breads are paired with seasonal accompaniments that vary for breakfast, lunch and dinner. For breakfast, toasted ciabatta is topped with house-made strawberry jam, creamy goat cheese, pickled strawberries and basil; and multiseed rye is topped with fresh avocado, green chile cream cheese and leeks. Lunch and dinner pairs an assortment of breads with niçoise tapenade, Spanish anchovy, goat cheese and fresh thyme; organic

chicken foie mousse with port wine syrup and tart cherries; and sheep’s milk ricotta served with Tuscan olive oil and cracked black pepper.

Breakfasts celebrate the bakery with artisanal pastries, breads and breakfasts made with breads. Cur-

rent selections include Napa Valley smoked salmon with a potato latke, dill crème fraiche, salted cucumbers and red onion; and the breakfast sando made with rosemary fo -

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The bar at 1228 Main in Las Vegas, NV (Photo by Jeff Green)

Dinner options at 1228 Main include (L to R): Grilled SRF Zabuton Steak with potato-bacon terrine and mustard-peppercorn au poivre; Truffle Chicken Pot Pie, market vegetables, thyme velouté in a house made puff pastry; and Built for Bread, fresh baked breads with (front to back) sheep’s milk ricotta with Tuscan olive oil and cracked black pepper; spring garlic fondant with melted leeks and chive oil; organic chicken foie mousse with port wine syrup and tart cherries; niçoise oliveade with Spanish anchovy, goat cheese and fresh thyme; and Sebastien’s butter made from Strauss cream, topped with sea salt (Photos by Chris Wessling)

BELGIOIOSO CHEESE AWARDED NINE MEDALS AT AMERICAN CHEESE SOCIETY CONTEST

Wisconsin based BelGioioso Cheese won nine prestigious medals at the American Cheese Society’s 2023 Judging & Competition ceremony on July 19th, held during the 40th annual conference in Des Moines, Iowa. The contest was competitive with 1,453 entries from 195 different cheesemakers, the largest event of its kind for Americanmade cheeses. BelGioioso Cheesemakers took home top honors with first place gold medals for their Black Truffle Burrata, Stracciatella Bur-

rata Filling, Crescenza-Stracchino™, Crema di Mascarpone and American Grana®.

Second-place silver medals were awarded to BelGioioso Fresh Mozzarella and Ricotta con Latte and thirdplace bronze medals to Fresh Mozzarella and Fontina.

“Our Cheesemakers are honored and excited by the back-to-back first place awards for Crescenza, Burrata and Mascarpone.” said Gaetano Auricchio, President, BelGioioso Cheese. “Three very different fresh cheeses made in three different

plants by passionate Cheesemakers who love their craft.”

BelGioioso Crescenza-Stracchino™ is hand-crafted in small batches, with an abundant amount of hands-on care to create a soft, spreadable cheese that offers a milky flavor and tender texture. “Chefs recognize the versatility and quality of our Crescenza, its creamy, rich texture brings a signature flavor to their pizzas, flatbreads and appetizers,” said Gaetano Auricchio. “Fresh cheeses like Burrata, Mascarpone, Fresh Mozzarella and Ricotta are really having a moment. Chefs and consumers are discovering our clean, fresh flavors and they recognize that quality is exactly what BelGioioso delivers.”

Nine prestigious medals were awarded to the following unique cheeses that BelGioioso specializes in:

• 1st Place Gold Medal – BelGioioso Crescenza-Stracchino™, Crema di Mascarpone™, Stracciatella Burrata Filling, Black Truffle Burrata & American Grana®

• 2nd Place Silver Medal –BelGioioso Fresh Mozzarella & Ricotta con Latte®

• 3rd Place Bronze Medal – BelGioioso Fontina & Fresh Mozzarella

BelGioioso Cheese is a family-owned and operated company specializing in artisan Italian cheesemaking. Using natural ingredients and fresh, local Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition.

At BelGioioso, every cheese is a specialty. www.belgioioso.com

Main Office

100 Melrose Avenue, Suite 208 Greenwich, CT 06830

Publishers

Leslie & Fred Klashman

Vice President of Sales and Marketing

Michael Scinto

Art & Web Director

Mark Sahm

SCOOP News Editor and Senior Contributing Writer

Joyce Appelman

Contributing Writers

Cherry Dumaual

Francine Cohen

Editorial Interns

Hanaa Ahmar

Skylar Brennan

Josephine Dlugosz

Jackson Hart

Parker Shatkin

Ivy Thomas

Phone: 203.661.9090

Email: tfs@totalfood.com

Web: www.totalfood.com

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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 is 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 full-service restaurants are 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 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 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.

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.

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.

F&B IN 2023: MANAGEMENT & DESIGN EXPERTS LOOK INTO CRYSTAL BALL

As you’re intimately aware, few industries have changed more in recent years than food and beverage. A handful of F&B architecture, design, and management firms share their insights and forecasts with you.

• Overcoming Staffing Shortages

— Richard Garcia, Remington Hospitality: When the pandemic hit, many restaurant workers either left the industry or were burned out. To make up for the staff shortage, the industry had to figure out solutions without sacrificing service, quality of food, and overall guest experience. Potential solutions include:

• Robotics: Robots can help prepare and even serve food. With a sharp focus on food safety since the pandemic’s beginning, robots remove the need for human touch and crosscontamination. While robots cannot

tion or request extra salt, they can help with the overall efficiency when serving and preparing food.

• On-Demand Apps: “On-demand” apps can allow cooks, servers, and/or bartenders to see which restaurants or bars are in need of help each night, giving them ad-hoc access to jobs. Through these apps, they are also given an option of when they would like to be paid, e.g. at the end of the shift or at the end of the week. Many people who are searching for more flexibility in their professional lives find this avenue helpful.

• Flexible, Accessible, ChooseYour-Own Seating Options –– David Tracz, //3877: F&B spaces are moving towards allowing guests to have greater control over their visit (while not losing out on the curation of the overall experience); one component coming to fruition is integrat

the communal table to banquettes, high tops, bar chairs, and everything in between, an eclectic mix of accommodations diversifies the dining room, allowing restaurants to cater to larger group celebrations and intimate date nights simultaneously. Offering a selection of seating options proves that restaurants value the individual experiences of customers, a key design consideration that can drive a brand into the future, keeping their business alive and competitive in the market.

• The Lasting Impact of the “Instagrammable Moment”— Griz Dwight, GrizForm Design Architects: The impact of social media on the food and beverage space isn’t going anywhere anytime soon. Restaurants are continuing to create important hype around their spaces by integrating buzzworthy moments that draw in customers and generate word-of-mouth. It will be crucial for

designers to up the ante and make sure that these “moments” look as good in person as they do on Instagram, and that they, along with the entire dining experience, provide restaurant and bar patrons with lasting memory, not just a pretty image for their followers.

• The Convenience Store of the Future is Food and Beverage

— Carlie Russell, CRTKL: Convenience stores like 7-Eleven have provided communities with everyday items such as coffee, groceries, lottery tickets, over-the-counter

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

(L) Remington Hospitality: Hilton Boston Back Bay’s on-site restaurant, Forty Dalton, serves up Fresh Fig & Burrata salad with Balsamic drizzle. (R) //3877: Mi Vida 14th Street in Washington, DC provides dynamic interior seating arrangements for guests to choose from, including dining tables, banquette and booth-style seating. (Photo Credit Rey Lopez)

THE BEST ICE MACHINES OF 2023

The world of commercial ice equipment is a mystery to most people, including business owners who have relied on ice machines for decades. With a handful of brands to choose from and several different models per brand, it can be tough to decide which ice machine is right for your business.

Now, you don’t have to make that decision alone. Easy Ice, the only national provider of commercial ice machine rentals, has compiled our first Best Ice Machines list to help business owners pick out the right brand and model for their needs.

Why should you trust our judgment? We’re the largest ice machine rental company in America, with over 33,000 subscription customers across 47 states. We’ve been in business since 2009, and many of our staff members have decades of experience in the commercial ice machine industry. We’re not affiliated with any one brand; we use machines from multiple manufacturers in our subscription program to satisfy our customers.

Here’s an excerpt from our Best Ice Machines of 2023 list:

Restaurant Favorites

The Manitowoc Indigo NXT IT Series: Best for Small, Medium, and Large Restaurants

Ice machines from Manitowoc’s Indigo series appear across multiple categories on our list, thanks to their maintenance-friendly design and reliability. Manitowoc is a consumer-favorite, American-made brand that you’ll find in restaurants and bars all over the country. The Indigo series produces Manitowoc’s regular cube, dice cube, and half dice cube.

Small and medium restaurants typically use around 600lbs. of ice every 24 hours, so the IT0620 is often the right Indigo series model for them. For larger restaurants, we recommend the IT1200, which produces around 1000 lbs. of ice daily. These two models are identical outside of production capacity.

BONUS: The Manitowoc IT0620 is also our pick for best ice cube ma-

chine to pair with soda fountains. This model fits perfectly on top of most beverage dispensers, and the Manitowoc cube types are already popular with quick service restaurants.

The ICETRO IM-0770-AN: Best Nugget Ice Machine for Soda Fountains

Speaking of soda fountains, some restaurant owners want nugget ice for theirs instead of hard cubes. Given how much America loves nugget ice—also known as cubelet ice, pellet ice, Sonic ice, etc.—we’re not surprised.

In our customers’ experience, ICETRO’s nugget ice machine performs the best long-term in this specific application, and the brand is one of the more affordable on the market. Whether you’re considering an ICETRO or another brand, make sure you have a dispenser designed for nugget ice, or the ice won’t make it through!

By Ice Type

The list of ice types is longer than most people think! Hard cubes vs. soft ice, standard shapes vs. specialty ice—business owners have plenty to choose from.

Hoshizaki, the Japanese brand that has long dominated the commercial ice equipment industry, is our pick in two of the ice type categories, one specialty and one standard.

The Hoshizaki KM-660MAJ: Best Crescent Ice Machine

The crescent cube is Hoshizaki’s signature ice, a cube widely beloved in the restaurant industry. No other brand does it better than they do. Their 600 lb. crescent cube machine stays in our top 3 requested models every year.

The KM-660MAJ, like all Hoshizaki ice machines, features the brand’s CycleSaver™ design—so your ice machine will use less water and energy than competing models and last longer thanks to the better cycle-to-ice-production ratio.

*Special Note: if you run a restaurant in a coastal location where the air is salty or in a region with especially hard water, consider a Manitowoc ice machine instead. Their evaporators tend to tolerate those conditions better than Hoshizaki’s.

The Hoshizaki IM-500SAB and IM-50BAA-LM: Best Square Cube Machines

Whether you want standard square ice for your bar or extralarge specialty cubes, Hoshizaki is, by far, the most dependable brand offering them.

Their IM-500SAB produces 1-inch square cubes perfect for high-end liquors served on the rocks, and continued on page 130

Why trust this list? As the largest ice machine rental company in America, we’re not affiliated with any one brand; we use machines from multiple manufacturers in our subscription program to satisfy our customers.

IMPERIAL DADE INNOVATIONS EXPO SET FOR SEPTEMBER RETURN TO NJ

Mark your calendars for the highly anticipated return of the Imperial Dade Innovations Expo to Secaucus, NJ on September 20, 2023. The annual event is back with a bang, showcasing the latest innovations and trends in the industry.

Our events have built a reputation for being filled with networking opportunities and a chance to explore the vast array of products and services offered by leading manufacturers.

Our goal is to provide a unique platform for businesses to connect and collaborate. With a diverse range of exhibitors from across the globe, attendees can expand their knowledge of product offerings and innovative systems. Whether you’re a seasoned industry professional or an aspiring entrepreneur, this event offers unpar-

alleled opportunities for growth and success.

This show has always been about providing an opportunity to stay ahead of the curve by exploring the latest trends and advancements in the industry. From innovative cleaning solutions to cutting-edge technologies like IoT and robotics, the Expo showcases products that can transform your business operations. We strive to provide that “aha” moment when a customer is able to gain valuable insights from knowledgeable experts and be at the forefront of industry developments.

Imperial Dade is celebrating another incredible year of expansion and growth. Since we greeted Northeast customers at the Meadowlands Expo Center a year ago, we have continued our expansion in Canada, Hawaii, and other areas throughout the US.

Even with 130 plus locations, we understand at the heart of what we do is our commitment to serving our customers. While technological advancements can certainly enhance efficiency, we recognize that we are ultimately a people-centric company. Our customers rely on us to deliver, no matter where they do business. This commitment to service has been the driving force behind our growth.

That’s why we continue to see trade shows as vital to our marketing strategy. These events provide an experiential marketing opportunity that is invaluable for brand building and awareness. According to a 2022 study by Google, industry events like trade shows play a major role in buyer awareness of B2B supplier partners. Trade shows offer us the chance for customers to physically walk through our catalog, interact with the products, and speak with product experts.

We remain convinced that touch and feel are crucial factors in the buying process and the Expo provides an exceptional opportunity to do just that. Customers can inspect the attributes of the products, such as quality,

weight, closure mechanisms, and size configurations. This level of interaction simply cannot be replicated on the web.

This year’s show will reflect some of the changes that the Pandemic brought to how our customers operate. One area of focus that has been reinforced is the importance of cleanliness and safety. The pandemic brought hygiene to the forefront for businesses across all industries. We recognize that cleanliness and hygiene are no longer just the responsibility of a few individuals but a collective effort. Imperial Dade offers a range of products, systems, and training programs that make cleaning and hygiene more straightforward, effective, and safer for employees.

We also understand that many of our customers are trying to create and implement food waste reduction strategies. Our show will enable operators to minimize waste through product selection. Our expanding Victoria Bay foodservice packaging line has become a valuable tool in helping operators minimize waste and save money by right sizing their food packaging. By finding the perfect fit for food containers, bags, and other packaging matecontinued on page 132

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

We recognize that cleanliness and hygiene are no longer just the responsibility of a few individuals but a collective effort.

This year’s Imperial Dade Show will feature not only the newest innovations in products, but live demonstrations of the current features and how to optimize usage for your employees

BURRATA

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

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

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

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

877-863-2123

belgioioso.com/Foodservice

By Larry Sashin

NEUMARK ANCHORS VBS PROBE OF KEY RECIPE FOR SUCCESS COMPONENTS

With our readers’ success in mind, the Virtual Breakfast Sessions decided to zero in on two hot-button topics. The first of which was “No Man(ager) is an Island, teambuilding in 2023”.

The VBS panel of All-Stars was filled by Liz Neumark- Founder of Great Performances , Ralph Tejada- President of Tropical Produce and Chairman of the Board of the Morris County Hispanic Chamber of commerce and Bob Heiss- President of S&R Sales Training.

Heiss kicked off the event by stating that times have changed and when building a successful team, “The key to building a cohesive unit is to make every member feel valued.”

Neumark added, “We’re in the people business. With the aftermath of the pandemic and the exodus of our workforce to other jobs or locations a new term came to the forefront, Workforce Development. We had to open our minds and doors to different people, different cultures and genders. We had to re-balance our efforts and methods to meet current values.”

Tejada, the driving force behind Tropical Produce spoke about the Chamber. “We’re a trusted adjunct to our members businesses. Whether they seek guidance, financing or advice on government issues there’s someone in the group that is there to help.”

Two points hit home loud and clear. A business exists to make money and a successful business recognizes that it’s “People” that make a business a success.

On our 2nd offering we opened the Pandora’s Box of the restaurant business.” Tipping- The Elephant in the Dinning Room”. We thought we

knew tipping, at least we did before the pandemic. The tip was left to reward good or excellent service by the waiter. No more. Tip jars are everywhere and everyone expects you to fill them.

For “Tipping” 2 seats on the panel were filled by Russell Jackson- Chef/ Owner of Reverence Harlem and board member of One Fair Wage and Peter Gordon- President of New York Financial Advisors and a Frequent Diner. The 3rd seat was intentionally left open for the audience, because everyone has an opinion on this subject.

Chef Jackson started with a description of the origin of tipping. “Tipping started in the US after the Civil War.

With the addition of ex-slave labor into the job market restaurant owners could hire help at a very low wage. They then asked diners to leave a little to reward the staff for good service. This broken system is still in effect today.”

Gordon then spoke about a recent stop at a Starbucks at a highway rest stop. “The line was very long and they only had 2 people working there. I thought about all the money they lost when people saw the line and left. I wondered why they didn’t pay a higher wage so maybe a 3rd person would want to work there?” Fred Klashman of Total Food Service broke in, “So here’s a great example of a place where

automation would have a great affect on the business.” Gordon agreed, “All I wanted was to get a cup of coffee and be on my way.”

Moderator Sashin then added, “We as consumers judge everything in prepandemic financial terms. We’re used to cheap food and cheap labor. Well, cheap no longer exists and we as consumers need a reeducation.”

With contributions from Peter Herrero of the NY Hospitality Group, Yvan Lemoine of My Kitchen and Sterling Smith of Sterling Bake Shop, the Virtual Breakfast Session could have gone another hour!

The TFS/Sashin VBS Series returns on August 9th with “Coffee with David Burke” and on August 23rd with “The Takeout Revolution”. To register for the sessions just click or cut and paste the link below:

https://www.eventbrite.com/e/ total-food-service-l-sashin-associates-virtual-breakfast-sessionstickets-429338572227

“When we do catered and staffed events a 23% service charge is added to the bill. The contract shows how that 23% is distributed. Everyone from the waiters to the kitchen help gets a share. All must be rewarded for their contribution.” — Peter Herrero Jr.

Liz Neumark

TAP HERE FOR PROFIT

With so many polarizing items in the news right now, I’m sure you’re as sick and tired as I am listening to more conversations that divide us.

So today, let’s talk divided lines that bring us together. That’s right, your draft systems. Now, we’re not talking taps for beer. That’s too simple. Everybody has them, so what’s to say? No, I’m talking about wine and cocktails on tap. Coffee too. It’s seriously fun business for guests and staff, and around the country introducing these drinks on tap is changing the paradigm for many businesses.

Walk into almost any Dunkin’ Donuts and you’ll see the newly installed Micro Matic draft system. It’s one way they’re speeding up service and keeping coffee fresh.

At my local Dunkin’, the installation of the Micro Matic draft system came as part of a recent renovation. The store closed for a day or two and when it opened, shiny new taps for cold brew, iced tea and iced coffee were proudly on display and streamlining the workflow of the staff. That’s one way to do it- eat the 24-plus-hours of missed profit to get the job done. Or, as Kris Byrd, Director of National Ac-

counts at Micro Matic recommends, consider it early on in your build out. He shares, “I always say that conversation can’t be held early enough. When you’re working with the architect and in the initial stages of planning, that’s the best time. Of course, we can go in later and put in a system, but if you’re thinking about it, don’t wait.”

Waiting, as Byrd points out, can make things tricky on the MEP side, “There are unique electrical requirements, for example for the chiller you will need a different current, you need to consider the water line floor sink, floor drain and the best place for a trunk line to run. The tubing that has the glycol running through it to keep everything cold is best underground and it has to be part of the plan.”

Of course, all is not lost if you haven’t started thinking about it early on as Byrd mentions, “It can go up above and into a conduit but then you’re talking about more trunkline and more capital expense.”

Thinking early on in the physical plant planning process saves capital, and thinking about the draft system early on in your menu development can truly help build capital.

At Finch & Fork, the 150-seat restaurant in the Kimpton Canary Hotel in

Santa Barbara there are always eight wines on tap, and it’s been that way since they remodeled. Christine Tran, Director of Food & Beverage, notes, “The restaurant just went through a remodel. It has been around for ten years, though the remodel was a year ago and the wine system went in then. We added it because we wanted to offer higher end bottles that guests definitely would be able to enjoy by the glass.”

With the draft system Tran is pleased to be able to offer higher end bottles to guests that they would have to pay more for because they’d have to buy the whole bottle otherwise. It also gives her and her staff an opportunity to show off the local wines. They concentrate on Central Coast wines, offering guests a real taste of the region. She comments, “We are special in that we are located in a wine region, so our guests like to come to us in order to be able to try various local wines. All eight wines are central coast and that’s how they can experience our wine program and not just be another wine program. We’re hyper local.”

Offering a hyper local flavor is one great reason to add taps to your system. It also helps with the upsell as Tran notes that guests coming in looking for a nightcap are often willing to

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

splurge a bit and try something new without much risk.

In her role as Wine and Service Director for AC Restaurants, which includes Poole’s, Poole’side Pies, Beasleys, and Death & Taxes, Kat Robinson is a big fan of having wines on tap. Particularly at Poole’side Pies, the more casual family pizza concept. Having wines on draft encourages sharing carafes going by inspire more tables to order too. Robinson notes the benefits with groups, “Having a large carafe on

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(L to R) The Katharine Bar (Photo by Amber Renea Photography); a toast of red, white, and rosé tap wines; and Finch & Fork in the Kimpton Canary Hotel in Santa Barbara

(Photo by Hamilton Shulte)

VOGEL LEADS MISSION TO RAISE THE BAR WITH BADGER MIXER DEBUT

The nation’s leading bartenders and F&B directors know that the art of crafting a perfectly balanced cocktail lies not only in the choice of spirits but also in the selection of the highest quality mixers. For a bar to truly elevate its cocktail program, it must carefully curate a range of mixers that harmonize with the spirits it offers, while maintaining an engaging and creative approach. Today’s mixologists are seeking unique flavor profiles that will ignite inspiration, resulting in a concoction of tantalizing libations that satisfies even the most discerning palates. With that in mind, after years of meticulous development and painstaking tastings, Badger Bevs has finally arrived to elevate the cocktail market. Badger was founded with the goal to prioritize attention to detail and old-world quality, and these are the traits that allow Badger’s mixers to hold their

own against the big players in the beverage industry.

Badger Bevs’ product line centers on three major mixers: tonic water, ginger beer, and club soda. This emphasis on simplicity allows them to focus on sourcing the highest-quality ingredients possible to produce a top-quality mixer. “Finding a natural spring water source of the highest quality that is super clean is the most important thing for producing these products,” said David Vogel, Badger’s CEO.

The water used in Badger Bevs mixers comes from a pristine reservoir in the Northeast, where Badger products are produced. For their tonic water, a 100% quinine product is combined with bitters, citrus, and cane sugar to create a perfectly balanced tonic water that removes the bitterness often found in commercial tonic waters. Crisp and refreshing, this is a return to the old-world style tonic water, elevated and per-

fected for the American palate. Badger’s club soda is, again, sourced from the highest quality natural spring water, and Vogel mentioned that they’ve worked hard to achieve perfect bubbles that don’t become flat.

Despite Badger Bevs’ ability to perfect tonic water and club soda, ginger beer remains their biggest seller. Badger’s ginger beer is made from Nigerian ginger and offers a full range of spices rather than the sweetened, yellow liquid found in most bars. Badger’s ginger beer was even a double gold medal winner at the 2023 Denver International Spirits Competition.

What really makes Badger unique is their emphasis on elevating the

bar menu; quality mixers are just as important to a high-end cocktail as quality spirits, and this has moved to the forefront of the minds of consumers and restaurateurs alike. “In recent years we’ve definitely seen bars put more emphasis on quality spirits and mixers,” Vogel said. “We’re focused on high-end, fine dining locations like country clubs and hotels.”

This is how Badger Bevs is able to compete with the big-name brands; they offer an exclusive, high-quality product that isn’t available at every bar. In this way, using Badger mixers instantly elevates any bar’s menu. “There are a lot of folks out there in

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“Those brands have done a great job of educating the market—we like to think that we’re elevating the market.” — David Vogel

BRAND REINFORCEMENT: GO BIG (OR SMALL)

Brand development doesn’t stop after a restaurant is named. Although a well thought out name can speak to your customers and cuisine, it needs adequate support to make an impact. Your restaurant’s supporting elements reinforce and drive home the story behind the brand to create a lasting impression on your audience long after their meal. Through branding elements, both large and small that they can see and touch, you lead your customer on an intentional journey from the moment they walk in the door and throughout their dining experience. Second Sight Design has flexed creativity by telling tales through these three main pillars when developing their client’s brand stories.

Menu Names

The easiest and often the most subtle way to detail your brand story is through your menu. Whether it be the menu items or sections, each of these seemingly small decisions further reinforces the story you’re trying to tell. Why opt for the generic label when you can enchant with a cheeky header? It’s the icing on the cake – not com-

pletely necessary, but a very sweet and memorable addition.

At JRDN, where the surf meets the sand, their dinner menu section titles are indicative of both the toasty, SoCal beach weather and refreshing Pacific Ocean that this waterfront restaurant calls home. While also calling out the temperatures of the menu items themselves, the menu gently begins with “So Raw” and “Way Cool” featuring items like Ahi Tuna Nachos and Smoked Baba Ganoush before diving into “Burning Up” and “Pure Sizzle” highlighting different cuts of beef and a whole fried fish.

JRDN’s sushi items keep the coastal vibes alive with names like “California Dreamin” and “Sundown” roll while items on their bar menu speak to the easy-breezy nature and incredible beauty of the restaurant locale by featuring mixed cocktails like the “Time Killer” and “Eighth Wonder.”

Environmental Elements

There is nothing more impactful than a space dripping in graphics and art installations that truly envelop the customer and transports them as the main character into your restaurant’s

brand story.

At Rare Society’s OG locale in San Diego, Second Sight left no surface untouched with a piece of 1960’s casino flare. The Las Vegas supper club inspired space uses on brand art installations to fill the restaurant with life. A custom hand-placed 620 card wall installation highlighting the coveted Ace of Spades sets the tone as you walk through the door before guests bring their appetite (and luck) to a custom poker table inscribed at each end with “A Bet You Can Trust,” a tagline tied to its parent brand, Trust Restaurant Group. Guests scooch up to the bar for a cocktail alongside a 1960’s Vegas showgirl revealing a little leg as a red velvet curtain provides her with a cheeky peek-a-boo moment in this life-size installation.

With a picture-perfect location nestled on the Pacific Beach boardwalk in San Diego, JRDN could have easily leaned into their intriguing views and called it a day. Instead, Second Sight used this to emphasize their laid-back cool with ocean blue wall coverings etched with Led Zeppelin’s “Going to California” and their prime GPS coordinates.

Surprise and Delight Touches

While environmental elements shine, you don’t have to go big (or spendy) to make an impression on your audience. You can pack a huge punch in each thoughtful decision you make while purchasing necessities for your restaurant. You’ll need check presenters, but why opt for the standard black book when you can get creative by choosing a check vessel that will tell a little bit more of your story. Let your guests’ last moments at their table really stand out by serving their check in a vintage Las Vegas casino ashtray like Rare Society or mini fly fishing tackle box like lakeside retreat, Decoy or on vintage car manuals like at Rambler Coffee’s 70s inspired roadside cafe. It’s these small details that each guest touches that surprise and delight throughout their dining experience as they begin to expect the unexpected from your brand. There are endless ways to tap into this. At Rare Society, managers pass out their business “cards” printed on poker chips and Rambler Coffee presents a steamy cup of joe to their guests in funky “Take It Easy” mugs.

WHY A 3-TIME MARKUP DOESN’T WORK: THE TRUTH ABOUT MENU PRICING

Too many restaurants follow an old-fashioned model to price their menu: the three-time markup. This is an outdated profit-killing practice. There is a much smarter and more effective way to price your menu. The three-time markup is where you take the total cost of the product you put on the plate and then multiply it by three times and that’s how much you charge for that item on your restaurant’s menu. This idea is also based on the advice from organizations such as the National Restaurant Association that your food cost should be around the average of 34%, which is also wrong.

There are two problems with this pricing strategy.

• Your restaurant is not average. Are you on the same street corner with the same price point, same style of service, same quality of product, same labor cost, the same set of core values? The answer is no, so an aver-

age would include a pizzeria with a seafood restaurant. How could they possibly both be shooting for a 34% food cost?

• If you priced everything at a 34% food cost, there are items that you’d never be able to sell because they’d be too expensive and your customers would never buy them. Don’t forget about adding labor cost to that. You might need to shoot for a 24% food cost to make money because labor is so high.

Here are five steps you need to take to price your menu properly and put yourself in a place

where you can make money.

1. Start with a budget. Budgeting is critical to your success. How will you know where your food cost should be if you don’t have a budget? You have to understand a calculation called prime

cost, which is total cost of goods sold plus total labor costs including taxes, benefits and insurance. Your prime cost target needs to be based on your restaurant. I teach restaurant owners to aim for 55% or lower if they do at least $850,000 a year in sales. How you get there can be very different from another restaurant. You could run a higher cost of goods sold and a lower labor cost or vice versa or dead on the same. But without a budget, without seeing your numbers, you don’t know where you need to be to set your food cost target.

2. Use accurate, up-to-date recipe costing cards. This is critical. I often tell people the two most important systems any restaurant should have are budgets and recipe costing cards. You’ll never guess what the two systems are most restaurants never have… a budget and recipe costing cards. Why? The excuse I get all the time is because they’re too hard. Are you freaking kidding me? You’re in the toughest business I know and as the leader of your business, you must know this data. You must have a plan for success. You must know what you’re selling and what it costs you to charge properly for it.

continued on page 130

The three-time markup is where you take the total cost of the product you put on the plate and then multiply it by three times and that’s how much you charge for that item on your restaurant’s menu.

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

By Skylar Brennan

PLANT BASED WORLD EXPO BRINGS DAZZLING DISPLAY OF MENU SOLUTIONS TO NATION’S RESTAURANT AND FOOD SERVICE INDUSTRY

In recent years, there has been a significant surge in interest and adoption of plant-based diets due to a variety of reasons across generations. In short, a plant-based diet is consumption of foods such as fruits, vegetables,

grains, legumes, nuts, and seedsfoods all derived from plants.

In recent years, there has been a significant surge in interest and adoption of plant-based diets. .

For some the switch to a plantbased diet is for the potential health

benefits. For others, it’s about environmental concerns and reducing one’s footprint. And for others, the move to a plant-based diet is driven by ethical concerns due to growing awareness of animal welfare issues.

With so many people looking for alternatives to animalbased food, manufacturers and restaurants have had to move quickly to meet the demand. The place where the industry comes together to learn how to successfully develop, source and distribute plant-based products is Plant Based World Expo North America, which will take center stage at the Javits Center in Manhattan on September 7 – 8, 2023.

“As the only 100% plantbased expo for retail and foodservice, this is where buyers learn about the better-for-you options that consumers are craving, where the companies creating the next wave of innovative and accessible products find their big breaks, and where the roadmap to sustainability evolves,” says Ben Davis, Content Chair of Plant Based World Expo.

Davis explains that the growth in plant based food options is significant, and

that the plant based world is much more than “plant-based chicken nuggets and burgers—although they are great too. “With the growth of plant-based diets, there is now a wide variety of delicious and nutritious plant-based alternatives to traditional animal-based products,” Davis explained. “For instance, plant-based meat substitutes made from ingredients like soy, pea protein, and jackfruit offer a meat-like texture and taste, appealing to both vegetarians and flexitarians.” Plant Based World Expo showcases new ingredients and ground-breaking plant-based products.. “

With all the product and culinary developments coming from all corners of the globe, PBW is expanding its International Pavilions this year. “We are excited to bring international companies to the Javits in order to expand the reach of plantbased options, and bring new flavors and cuisines to the plant-based community,” Davis said. “Plant Based World Expo helps to create a whole new way of thinking about the different types of foods and ingredients available, and can help inspire new ideas for restaurant and foodservice menus.”

“Every generation can appreciate the benefits of a plant-based diet, yet the younger generations tend to be more driven by animal welfare and the environmental impact of

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CHEF STEPHEN YEN MAKES WINNING SWITCH FROM FINE DINING TO PRIVATE CLUB

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Stephen Yen, a French Culinary Institute (ICC) graduate, and a renowned restaurant chef, tells us how he overcame the often tricky transition from the restaurant to the club industry.

Liberty National is one of the finest golf properties in the country, with some incredible members. It is your second season; tell us how you overcame the transition challenges.

Transitioning from a restaurant to a golf or country club can be challenging. Although you may have regulars in a restaurant, for the most part, new people will dine each day or evening. In a typical restaurant, you can predict how much product you will need for the night, but in a club, it’s different.

One of my biggest hurdles was figuring out what the members wanted and preferred. It wasn’t just about having a menu and saying no to

anything outside of it. We had to be accommodating and flexible, even if it meant sourcing ingredients, we don’t usually keep in stock. Managing inventory and ensuring everything was fresh was challenging, but getting to know the members was even more critical. I had to engage with them to anticipate their needs, ask questions, and check in on their dining experiences. By doing so, I was able to build stronger relationships and provide better service.

In the first season, the challenge for me personally was that I was so used to the same ingredients, the exact measurements, and the same techniques. It was comfortable, but it also felt limiting. I grew to love cooking for the members at Liberty National. It’s all about being open to their input and feedback. They may have a favorite pasta sauce they want with a different type of pasta. Or they may have a special recipe

they want me to try out. Whatever it is, I’m willing to listen and make adjustments. It’s a challenge, but it’s also gratifying.

Another learning curve is a lot of waiting, and then all of a sudden, all the golfers come in simultaneously. You might have zero reservations for dinner, and then suddenly, a member shows up with 12 guests, and you are making a last-minute wine dinner. You have to have the wines in-house, and you have to have the glasses polished.

Making use of downtime is critical and crucial. I’ve learned to make sauces, different rubs for different meats, and marinates, so we are ready to go. You don’t know when you’ll get flanked or attacked, but continued on page 125

Diana DeLucia 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 biannual 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.

Stephen Yen

Liberty National Golf Club

WITH BOB GILBERT

OPPORTUNITIES IN TODAY’S RESTAURANT MARKETPLACE

From 2020 to 2021, the marketplace for many small businesses was uncertain, and many owners and operators were forced to make many tough decisions. The lack of clarity, along with new laws and local ordinances being passed, added new twists to an industry that was already complex and challenging. As we operate in the new normal, there are new viewpoints about the future of the industry, as well as new opportunities for growth and expansion.

The way that we serve and eat food has changed drastically in the postCOVID era. The consumer has also changed; there are now five different generations of diners seeking the same consumer experience, but with varying preferences. I like to call this “the experience dimension.” Some diners want a taste of something authentic and true to its roots, while others prefer convenience and a menu full of take-out options. Whether it is a sit-down meal or a delivery from UberEATS, today’s diner is looking to be wowed, which may conflict with their loyalty and capacity for forgiveness. The need for hospitality and convenience presents new challenges and many ways to address them. A good approach is to thoughtfully look at your company image and how you are expressing yourself as a brand.

Many Citrin Cooperman clients are looking to technology to source solutions. Technology in the restaurant space

has replaced traditional menus with new takes on integrative point of sale (POS) systems, for example. However, investments like this cost money, which is where the need for funding comes in. During the pandemic, business owners found themselves on one of two sides of the spectrum – those who were able to adjust and create a more successful business model and those who unfortunately could not pivot and were forced to make tough decisions.

Now that we are in the post-COVID era, there are new opportunities for business owners. Acquisitions of brands or built-out spaces are likely to be a growing trend as organizations look to buy and add units and others look to get out of the business entirely. This presents an opportunity for negotiation and development. Funding, in the form of loans and tax credits,

are also viable options to many owners and/or operators. Since 2020, restaurant owners have had access to two rounds of Paycheck Protection Program (PPP) loans through the Main Street Lending Program, Restaurant Revitalization Funds, Economic Injury Disaster Loans, and Employee Retention Tax Credits (ERTC).

Currently, ERTC is the only program that is still available to eligible employers for wages paid in 2020 and 2021. In terms of foodservice operations, it is quite simple to see if your business qualifies for the tax credit. It is best to review your specific situation before applying so you can get the maximum benefits of the program. The assistance available should be taken as a chance to get back in the driver’s seat. The pandemic took a lot away as business owners tried to keep their doors open and their staff paid. Now that things are in a place of stability, these assistance programs can tip the scales from being in the negative to being able to breathe easier.

The receipt of ERTC funds from the time of filing the claim is anywhere from six to nine months, at the earliest – though I have a few clients that have waited upwards of a year. My advice is, once you file and are approved for funding, expect to see the funding in about a year. This way

Bob Gilbert is a partner in Citrin Cooperman’s New Jersey office. His industry expertise allows him to recognize certain concepts and ideas through the stages of implementation and monetization. Bob’s industry experience includes franchising, restaurants, fitness centers, hair salons, and various other retail and manufacturing enterprises. He is the Co-Leader of the firm’s Restaurant & Hospitality practice, and an integral member of the firm’s franchising committee and has managed some of the larger and more complex tax and audit engagements pertaining to those industries. He works with clients on a variety of services including federal state and local tax planning, profit analysis, systems streamlining and implementation, and cash flow projections. Bob was an accounting professional at Rose Dratch & Gilbert, which joined Citrin Cooperman in 2010.

whether it is late or early, you are not staking your business on it.

Depending on eligibility, the wage periods used to calculate the credit are from March 13, 2020, until September 30, 2021. In limited circumstances, an organization can receive credits for Q4 2021 as well, but this only applies to newly formed organizations. The deadline to claim 2020 credits is April 15, 2024, and the deadline to claim 2021 credits is April 15, 2025. If you find out that your business is eligible for the program, you should apply as soon as possible.

The time of overbearing uncertainty for our industry appears to be coming to an end, and business owners can decide for themselves where to go from here. I encourage you to look at the options and challenges ahead not as stumbling blocks, but as a fresh starting point.

Our dedicated Restaurants and Hospitality Industry Practice is here to help your business succeed. For additional information, please contact Bob Gilbert at bgilbert@citrincooperman.com or your Citrin Cooperman Advisor.

Whether it’s a sit-down meal or takeout from UberEATS, today’s diner is looking to be wowed.

HOW TO CHOOSE THE BEST PACKAGE FOR YOUR FOOD

Often, customers will see and experience the food package before they get to see, let alone taste, your food. In many cases, if the packaging doesn’t convey the value of your food, then the value of your food isn’t being conveyed—and you could be losing business. A good food-packaging fit ensures that you get a fair chance in the marketplace.

So, to help businesses make informed packaging decisions, we at Inno-Pak put together this guide on how to choose the best package for your food. It includes the information you need to weigh the various tradeoffs that abound when picking packaging.

First, Your Brand

Your brand should be your first consideration when you’re choosing your food packaging.

Do you sell quality products at a good price? Then you probably want a straightforward, value-focused package. If instead, you deliver a unique and memorable experience, then you’re going to want a package that complements that experience. Similarly, if sustainability is important to your brand, you’re going to need to choose packaging that reflects those values and avoid packages that undermine them.

Sustainability

Now that you’ve got your brand firmly in mind, one of the elements you’ll need to consider is the sustainability story you want to tell. Of the

many sustainability factors to consider, we recommend asking yourself if the package:

• Reduces material usage/weight?

• Reduces use of virgin materials?

• Uses environmentally friendly materials?

• Is recyclable?

• Is commercially compostable?

Performance

When thinking about the durability of packaging, you need to consider the wear and tear of transportation. Try putting your largest or heaviest meal in a package and drive it home. Did it arrive damaged? Did items get mixed together or swap flavors?

Your employees, too, need to be able to quickly use the food packaging in your business to keep up with orders when every second counts. See if your employees can try out any new packages you’re evaluating. Do they decrease the time spent or keep it the same? Are they less likely to spill or cause other issues?

Materials

Now that you have an idea of your performance and sustainability needs, it’s time to think about the materials you’ll want to use. You’ll need to tailor your choices to fit the sustainability story you want to tell while also getting the performance you need.

Keep in mind that paper has a better reputation for sustainability than plastic does. But, ultimately, you have to find the solution that works best for your business and your community’s

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COCA-COLA DEBUTS PORTFOLIO OF BEVERAGE PROFIT SOLUTIONS AT NRA ‘23

The annual National Restaurant Association Show (NRA) has always been looked at as the hub of industry innovation. It brings together professionals from all sectors, showcasing the latest trends, technologies, and products. The show’s aisles are packed annually with innovative food & beverage menu ideas and cutting-edge kitchen equipment. It encourages individuals to push boundaries and create unique experiences for their dining customers.

With that goal, The Coca-Cola Company helped foodservice operators at the recent NRA ’23 delight guests and streamline their operations through innovative solutions as inflation, labor and supply chain constraints continue to add pressure to consumers and operators.

“We are thrilled to demonstrate Coca-Cola’s commitment to innovative beverage solutions

for foodservice operators at the show this year. Our booth stands out from anything we have previously done, with a restaurant like design that leads visitors through three key areas: Loved Brands. Done Sustainably. Delivered Digitally,” said Amy Chaffin, Group Director, On Premise Channel Strategy. “From unveiling Coca-Cola Flex powered by Freestyle to showcasing sustainable packaging solutions and custom digital solutions, we are committed to delivering more options for more people, during more occasions throughout the day.”

Coca-Cola Flex powered by Freestyle is a new beverage dispenser that offers an enhanced guest experience while reducing operational complexities. With more than 40 beverage choices available in the same footprint as standard 6 valve fountain dispensers, CocaCola Flex combines the benefits of traditional fountain dispensers with the innovation and vari-

ety offered by Coca-Cola Freestyle.

Coca-Cola conducted two rounds of consumer testing and then worked with several customers and bottling partners to understand which features and benefits would optimize the fountain occasion. With its sleek design, user-friendly interface, cutting edge technology and over 40 beverage choices, Coca-Cola Flex creates an exciting beverage pouring experience for foodservice guests while providing a simple transition and maintenance for operators.

Among the key features with the new Flex unit is the ability to add carefully crafted beverage recipes to a restaurant or foodservice operator’s beverage menu. Coca-Cola’s PurePour Technology features micro dosing pumps to dispense the proper ingredients at the point of pour. The result is quality, fresh beverages from every pour.

The new design is made for the smaller operator looking to create signature beverages. The new dispenser boasts a 15” HD touchscreen display for smoother navigation and an engaging consumer experience. The

unit also offers Improved Crew Operations. Using and maintaining the Flex is easier than ever with a new userfriendly interface, easier access to inventory alerts, quicker diagnostics and improved ergonomics. The small, eco-friendly SmartPAK cartridges are easy to change and take up less space than the traditional bag in box syrup.

“The new Flex solution offers expanded beverage variety that dining guests love,” added Chaffin. The Flex offers more than beverages across six categories and nine beloved Coca Cola brands, including more than 23 low and no calorie options and over 25 caffeine-free choices.

The annual industry event in Chicago also saw the launch of an expanded portfolio of coffee solutions from Coca-Cola. That included Costa Coffee’s new propriety coffee dispenser. Ideal for restaurants, the Schaerrer Soul 10 features a graphical user interface, which allows staff to launch the preparation of common orders almost instantaneously. It also offers a variety of options that multiply con-

continued on page 126

The new Coca-Cola Flex unit brings the brand’s flagship technology to a new market of potential users.

Costa Coffee’s Tim Warner was on hand to display the latest coffee profit solutions

Amy Chaffin, Group Director, On Premise Channel Strategy

Alex Nicolaou brought Coca-Cola’s new portfolio of green and sustainable solutions to NRA ‘23

Coca-Cola’s Josh Gurley anchored the brand’s innovative bundling help desk at the annual Windy City event

MELISSA RODRIGUEZ

Executive Chef and Restaurateur

Al Coro • Discolo • Mel’s New York City

Melissa Rodriguez is a veteran chef of the New York City restaurant scene. After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose through the ranks to sous chef. A few years later, she ascended to the role of Executive Chef at Del Posto.

Rodriguez returned to the limelight after Del Posto closed due to the pandemic. She and her business partner Jeff Katz have transformed 85 Tenth Avenue into not one, but three new restaurants: Mel’s, an approachable but still ambitious spot for pizza and the like; as well as Al Coro and Discolo, a restaurant and bar combo that revive the space’s legacy of Italian fine dining and drinking — just a bit differently. The trio burned the sage, they continued on page 38

Melissa Rodriguez sits inside of Mel’s restaurant in New York City

sold off all the trappings and wiped the slate clean.

Rodriguez is not new here (and neither is Katz, the longtime general manager of Del Posto). She has technically been cooking at 85 Tenth Avenue since 2011, just after The New York Times gave Del Posto four stars; it was the paper’s first four-star Italian review since 1974. But that job was more the natural evolution of her experience as a chef than its start. Rodriguez graduated from the Culinary Institute of America in Hyde Park in 1999. Some of her first jobs — the ones that set a precedent — were in kitchens run by exacting chefs like Cornelius Gallagher at Oceana.

Melissa Rodriguez’s saga is very representative of how post Pandemic careers are all about seizing opportunity. With that, Total Food Service sought out Melissa to share her story.

What or who inspired you to become a chef?

I started cooking at a pretty young age, and it was more because I was a picky eater, and my mom made din-

ner every night, but very simply. It was very plain and structured. There was a protein, a salad, a vegetable, starch. Dinner time was the time that you spent talking about how your day was and whatnot. I grew up in Northern New Jersey and was often the kid who was left sitting at the table because I didn’t really like a lot of things. So, in any event, I started cooking.

You figured early on you would fend for yourself?

Well, a few tragic family things happened. My father passed away suddenly. My mom, had to work to support my sisters and I, so she would cook on Sunday and expect us to heat things up through the week because she was working really long hours. And when you’re an adolescent reheating something that your mom made you that you already didn’t want to eat wasn’t really on your agenda.

How did that turn into decision to pursue a culinary education?

My mom saw what I was doing, and she sent me to The Culinary Institute

of America to their summer program for high school students. When I was 15, she sent me for a week, and I did this cooking program and on campus. When I came back, I found a job at a restaurant and that’s how it all began.

Walk us through your career path from there?

I got back from this program, and I was 15 and I wanted to get a job in a restaurant, but I had no skillset. I called every restaurant and offered to work for free just to learn and everyone said no except for one place. So, I would go there a few days a week after my paying after-school job when I could. I didn’t have any responsibility. It was more like a fly on the wall. If they told me to peel onions, I peeled onions. I made cookies, I did whatever. But I really liked the energy of a restaurant. Then after graduating high school, I went back to the CIA.

What was the experience like as a full-time culinary student? What did you take out from there that you’ve taken with you on your journey?

That you must have very solid basic techniques. I realized going on my externship at CIA that I really liked being in a restaurant more than a classroom. My attention span is limited, so I’d prefer to be working with my hands and not sitting down. Also, keep in mind that I was very young, and it was not as common as it is now to go to cooking school right out of high school. Everyone was much older than I was. I think the average age was 27 and I was 18. And the difference and wherewithal and maturity in between those ages is very great. So, it was a funny place for me to be because I was in this space where I didn’t really know anything and I didn’t really know who I was, but it was fun. I had a good time, and I learned a lot, and realized that I really liked restaurants.

After you graduated, talk a little bit about what the next steps were in your journey.

I continued working at the place where I’d done my externship in New

continued on page 40

The interior of Mel’s NYC, anchored in the center by a wood-fired pizza oven (Photos by Adrian Gaut)

York City called the Cub Room. It’s actually in the space where The Dutch is now. The chef was Henry Meer, and he had been Andre Soltner’s sous chef at Lutece for a long time.

I just really liked being in New York and working in a busy restaurant. But at some point, I decided that after years of taking the bus in from Brooklyn and going to a museum or a concert, I needed a big change. So, I moved to California. I lived in Sonoma and worked in catering because I didn’t want to be in the same place every day. I worked for a woman named Elaine Bell. She had a catering business which required kitchens to be built in the middle of fields and we brought stoves and gas tanks there. It was very physical and challenging, but it was super fun because it was different every time. This wasn’t hot box cooking. If you forgot something and you were on top of a mountain in Calistoga and you had no cell phone service, you had to figure it out. The parties were super high end in Napa and Sonoma Valley, so I really liked that. After a couple of years though, I decided that I didn’t want to cook like that anymore. I wanted to move back to New York and see how far I could go in fine dining.

What was it like coming back to New York?

I came back to the city, and I started working at Oceana with Cornelius Gallagher. At the time, it was a three-star New York Times restaurant. And the first year that the Michelin was here, we received one star. Cornelius was very intense and very ambitious, and it was a great start for me. I wanted to keep going in that trajectory. I spent two and a half years there and then I went on to work at Daniel. I thought I would only stay for like a year. I expected that it was going to be difficult, and I wouldn’t be able to handle the load. While it was challenging, I did really well there. After a year they made me a sous chef and I ended up staying for about five years.

Was Daniel Boulud a good teacher?

He was a great mentor who has become a great friend to me. You work really hard for him, but I always felt like I was part of a team. I was well cared for and taken care of. It’s a massive machine with many people who have been there for many, many years, and they all have so much to share and offer, and it was a really wonderful restaurant family for a while for me.

What came after Daniel?

I needed a break and I took a little time off and I was doing a little side job catering to make some ends meet. A friend of mine was the Chef de Cuisine under Mark Ladner at Del Posto, after they’d just gotten their four stars. My friend called me and said, “We can help each other. You are not working right now, and I need a sous chef that can handle the fish line for us.” I was honest, and said, “I don’t know anything about Italian food. This is a bad idea. I’m not going to do that.” They told me, “You’ve just spent five years with Daniel? You’ll be absolutely fine!”

So, I took the job and at the same time, I was also working on a restaurant project of my own that I ended up walking away from. When that happened, Mark Ladner asked, “Well, you’re going to stay, right?” So, I did, and I kept moving up and getting promoted. And then at some point, Mark told me he wanted to leave to do this pasta concept he was working on, and asked me to replace him. And that’s how I became the executive chef at Del Posto.

How

did

Mel’s come to be?

Totally by accident. We had taken over the lease at Del Posto and we’re doing construction. And during that time, the real estate company that owns the building asked us if we would want to do something in the space next door that was originally an oyscontinued on page 42

ter bar. It is a pretty narrow and small space with minimal storage. You actually had to walk out the front of the building through the main entrance to go downstairs to the basement, to the cage and the walk-in, it was a little difficult.

What we did was we added a private room that had belonged to the Del Posto’s space, that became Al Coro. We then connected the two restaurants in the back, so that we would share all of our storage and resources and that the smaller restaurant could be well supported. Jeff [Katz] and I both love pizza and we thought it would be super fun,

and then we had the option of, “Well, do you want to have wood fire or do you want to have gas fire? Because you can’t have both!” So, I chose wood fire and ripped the band-aid off of cooking casual fare for the first time in years. I hadn’t worked in a casual restaurant in twenty years, and it was super fun and very outside of my comfort zone and where I’d been for a long time. But I’m glad we did it!!

What was it like putting your own name on a restaurant?

The truth is Mel’s became the name because we couldn’t agree on a name!

It was actually me giving up. Because we had gone through so many names and nothing was sticking. And we had two other spaces to name. And our architect, the whole time had called the whole project Mel’s. So, they were like, “Why don’t you just call it Mel’s?” I insisted “No, I’m not going to name a restaurant after myself. That’s ridiculous!” Then my partner convinced me by telling me that Mel could be some old Sicilian dude smoking a cigarette in the back. So, the name Mel’s is just an accident.

I’m curious, the restaurant project

that you didn’t do before Del Posto, what did you learn from that when you did this?

My God, so many things. I’m definitely still learning. What I learned is that when I was working on that restaurant project in 2011, I was pretty naive and was just getting to know how to walk through a contract and have a lawyer and all those things. So, I learned a lot, which put me in a good spot for a future.

Who is the target guest for the

continued on page 44

Starting in July through September, Mel’s kicked off their F.O.M.O (Friends Of Mel’s Oven) Pizza Series with limited-edition pizzas created by chefs (pictured L to R with Melissa Rodriguez, center) Gabriel Kreuther, Jean-Georges Vongerichten, Daniel Boulud, and Junghyun Park, with the chefs’ respective culinary creations shown below them.

restaurants?

It’s a really interesting location that has continued to evolve. Pre-Pandemic, it was very far west with a limited amount of people living and working in 10th Avenue. That changed dramatically during the Pandemic. All these very large residential buildings went up as did the little island, City Winery, and now the James Beard Pier 57. All of a sudden, we’re not that far west anymore as like maybe we were 10 years ago. So, we get a lot of neighborhood residents, we get a lot of industry workers including Google’s offices right across the street.

What’s your approach to the customer experience and making great pizza?

I always wanted to think about it as like the restaurant I want to go to on my day off. So, what do I want out of it? I just wanted it to be lighthearted, easy, fun and delicious. Pizza is a little funny. You can make really good pizza and you can make really great pizza.

Given your background in building teams in high end dining, how have you changed your approach for casual?

I always look at all of my kitchens as collaborative places where we all work

as a team and it’s not just only what I think. We all taste together, we all develop together, it makes it much more fruitful and fun when everyone’s on board.

And what’s on the menu that has become your signature?

We have a bunch of them. There’s a lot of things that have been on the menu since day one. One of them is a grilled gem lettuce salad that’s grilled and marinated with Burrata and a Calabrian chili vinaigrette. Another staple dish happened maybe a few months in, but it’s a bibb salad with pecorino and fennel and pistachio breadcrumbs. It’s simple, but it’s really yummy. We have this thing that we call the giant clam, and it’s essentially a stuffed clam, so it’s pretty big. But instead of getting a plate of stuffed clams with your friends, you get this one big one that’s spilling over with clams and shrimp and garlic, breadcrumbs, herbs. That’s become a big signature for us. So playful.

How do you keep the menu engaging and exciting for customers? Are you constantly changing? Are there sea-

continued on page 46

Melissa Rodriguez working in the kitchen with her mentor, chef Daniel Boulud, on the F.O.M.O. limited edition pizza series at Mel’s NYC

sonal additions?

We make seasonal adjustments over there. We try to keep things not the same, but of the same realm. Like I said, there’s a number of things that are on the menu that haven’t changed since day one because they’ve just been things that have been really well received and things that people come back for. But also, it’s important for us to be engaged and keep moving forward and also considering the seasons is a very important thing for me and my team.

One current example is that, starting in July through September, we kicked off our F.O.M.O. (Friends Of Mel’s Oven) Pizza Series with limitededition pizzas created by chefs Daniel Boulud, Gabriel Kreuther, JeanGeorges Vongerichten, and Junghyun Park. It’s been a great experience and an honor getting to collaborate with these legendary chefs.

Everybody’s battling to find and retain topflight talent. What’s your ap-

proach to building your team?

My approach to building a team is understanding that you need to grow with them and that they’re not necessarily going to come to you with a skillset that you are going to want out of them. You need to have the wherewithal and the patience to understand that. You need to believe that people are very capable and that it’s on you to get them to a place that you need and that they need to be to move along in their career.

Considering the growth of the minimum wage and how that impacts a business, does that push the expectation level of what you need to get from people in any way?

I try not to let that change my expectations. What I expect is that you come with a great attitude and the willingness to learn and also understand that you will grow, and that you’re polite and are happy to work on a team with other people. If I can get that from someone, then that’s all I really need

or want.

Where are we going as an industry, and does it frustrate you?

I think it’s interesting. I’m personally glad that I didn’t have to deal with the internet and social media as a young cook. You had to go to a bookstore to understand what was happening in other restaurants, especially high-end restaurants. You read Art Culinaire or you went to Kitchen Arts & Letters on your day off and soaked it all in. You actually had to work at going and

finding new things. The only way that you knew what was happening in the restaurant that your friend was working at was because you talked to your friend, or because you walked to that restaurant and looked at the menu that was hanging outside. So it’s very different. I appreciate that everything is so accessible now, but I also appreciate that I didn’t have that for myself as a young cook.

continued on page 48

“My approach to building a team is understanding that you need to grow with them and that they’re not necessarily going to come to you with a skillset that you are going to want out of them. You need to have the wherewithal and the patience to understand that. You need to believe that people are very capable and that it’s on you to get them to a place that you need and that they need to be to move along in their career.”

Q&A

MELISSA RODRIGUEZ , from page 46

While we are on the subject of books… You are participating in the upcoming Les Dames d’Escoffier New York cookbook?

Yes, I contributed a recipe for their upcoming cookbook coming out in September. It’s nice to be part of a group that supports and promotes other women in the industry. I try to participate when I can, and I try to support when I can.

By the way, is it good being married to another chef? Would you suggest it?

[Laughs] Yes, it’s been good for me. Garrett’s (McMahan) very supportive of me and vice versa. I met him at CIA, so I’ve known my husband since I’m 18.

And finally, is Mel’s a concept that could roll out into multiple units? What do you see?

Maybe, we’ll see. Our restaurant is still a baby, and everyone wants to grow and move forward, and so we’ll see what the future brings.

Learn more about Melissa Rodriguez and her restaurants online at https://

www.mels-nyc.com/ and https://www. alcoro-nyc.com/ and on social media: @meljrodriguez; @mel_nyc; @alcoro. nyc; and @discolo__nyc

All photos courtesy of Mel’s NYC unless otherwise noted

EDITOR’S NOTE:

After this story was originally written, news broke that Rodriguez and Katz had formed a new partnership with global hospitality and entertainment company Tao Group Hospitality for Al Coro, Mel’s and Discolo.

In addition to adding Tao Group Hospitality’s expertise to the group of restaurants at 85 Tenth Avenue, the new partnership will support and Rodriguez and Katz’s vision of reopening Al Coro as a new concept — a project they will begin early next year.

Tao Group Hospitality will welcome the trio of New York-based venues into their impressive catalog of restaurants, nightclubs, lounges, and daylife venues. The hospitality group operates over 80 branded locations in over 20 markets across four continents, including Michelin-rated Hakkasan.

Melissa Rodriguez shares a laugh with recent James Beard award winning chef Junghyun Park while working on the F.O.M.O. limited edition pizza series at Mel’s NYC

MEDIA CORNER WHAT WE’RE READING: WHAT WE’RE WATCHING:

BOOKS, TV, FILM, AND PODCASTS With Joyce Appelman WHAT WE’RE LISTENING TO:

gives incarcerated men a prestigious skill they can take back into the workforce and provides a sense of purpose and hope as they serve their time.

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

Chefwise: Life Lessons from Leading Chefs Around the World

by Shari Bayer

Drops of God

Drops of God is a Japanese manga series about wine. While the world of wine mourns the death of Alexandre Léger, his estranged daughter, Camille, learns the world’s greatest wine collection is now hers. But before she can claim her inheritance of 87,000 bottles of wine worth nearly $150 million, Camille must compete with the brilliant young winemaker that’s Alexandre’s protege, Issei, in a test of their senses.

Coldwater Kitchen

Coldwater Kitchen just won the coveted James Beard Foundation award. The feature documentary follows a dedicated chef’s gourmet culinary training program inside a Michigan prison. For 30 years, Chef Jimmy Lee Hill has dedicated himself to the gourmet culinary training program he leads at Lakeland Correctional Facility in Coldwater, Michigan. The pioneering program

This collection of career and kitchen advice from an impressive array of chefs addresses everything from developing a personal philosophy of cooking to understanding the business aspects of an operation to anticipating the future of the hospitality industry.

Editor Shari Bayer has gathered

insight from chefs in more than 35 countries, among them internationally renowned names such as Elena Arzak, Mauro Colagreco, Dominique Crenn, Virgilio Martinez, Elena Reygadas, Joan Roca, and Alice Waters.

Contributions range from the powerfully pithy to thoughtfully rambling. If the occasional bromide on teamwork creeps in–everyone thinks it’s a good idea–topics such as life-work balance and activism include a wider range of opinions.

It’s easy to imagine picking up Chefwise and browsing at random, gaining perspective from Massimo Bottura on one page and Missy Robbins on another.

We do wish the book’s designer had not chosen to print in blue ink on blue pages, since eye strain discourages spending long stretches of time with the book. But there are rewards herein for those motivated to seek them.

-12°C Gelato

by Bas Van Haaren and Nils Hendrikse

This high-level guide to making gelato is the work of two professionals, each of them deeply informed about the science behind the craft. It offers technical expertise as well as sophisticated presentation.

Bas van Haaren, who runs a gelato consultancy in Belgium, trained at Carpigiani Gelato University in Bologna. Nils Hendrikse owns Patisserie Soetenso in Leiden, the Netherlands, and teaches for Cacao Barry. They have titled their book -12°C Gelato because that is the ideal temperature for serving it.

continued on page 52

To understand the depth of their investigations, It’s worth noting that their examination of key gelato ingredients begins with water before addressing milk and other dairy products, sweeteners and their effect on freezing temperatures, and commonly used stabilizers and

emulsifiers.

Subsequent chapters explore:

• The gelato production cycle, including aging the mix before freezing, freezing itself, and storage and shelf life

• Choice of freezing methods

• Behavior of flavoring ingredients

• Behavior of fats in gelato

• Developing and balancing a recipe

• Scoopability

• Creation of dairy-free gelatos, including vegan gelatos

• Sugar reduction

Throughout the book there are dramatic images of and recipes for sophisticated gelatobased plated dessert.

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify,

Stitcher, Google Podcasts, Audible & more.

GOLA on the Road with Katie Parla & Danielle Callegari

Gola is a podcast on Italian food and how it connects to history, culture, and society. Listen as cohosts Katie Parla and Danielle Callegari break down all your fave Italian bites. They’ll take you along for the ride as they talk about buffalo

mozzarella, ‘nduja, nucillo (a.k.a. nocino) and more!

Wines We Drink

A podcast for wine learners and lovers exploring specific wines each episode and explaining the stories and nuances behind each bottle we drink. Hosted by Keith Herndon and Charlotte Norsworthy Varnum.

WHAT WILL EXCITE NYC STUDENTS ABOUT BACK-TOSCHOOL MENUS THIS FALL?

WITS Executive Director and Co-Founder Nancy Easton and Executive Chef Bill Telepan Share

Their Insights

Founded in 2005, Wellness in the Schools (WITS) is a national nonprofit organization that partners with school districts to promote healthy habits among children, enhancing their learning and overall well-being. Through their programs, WITS provides nutrition and fitness education, prepares healthy scratchcooked meals, and encourages active recess periods. By transforming menus and educating students and families about cooking and nutrition, WITS aims to improve academic performance, foster lasting change, and combat childhood obesity in school environments.

During the 2021-2022 school year, WITS programs benefited over 86,000 children in nearly 200 schools nationwide. In New York City, these programs are currently implemented in 38 schools across the Bronx, Brooklyn, Manhattan, and Queens. Last September, WITS joined forces with the NYC Department of Education’s Office of Food and Nutrition Services (OFNS) to launch the Chef Council, a collaborative effort aimed at developing scratch-cooked, plant-based, and culturally relevant recipes to feed almost one million schoolchildren.

With back-to-school season just

around the corner, we reached out to Nancy Easton, WITS Executive Director and Co-Founder, and Executive Chef Bill Telepan to gain their insights on what to expect from the upcoming back-to-school menus this September.

Nancy, could you please elaborate on WITS’ unique role in its partnership with NYC’s DOE OFNS?

This partnership is built on nearly

continued on page 120

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.

(L to R) Wellness in the Schools Co-Founders Bill Telepan and Nancy Easton; WITS Chef and RDN Ricardo Diaz (middle) with Chef Council Members Anup Joshi (left) and Anthony Solera, Preparing a Caesar Salad Recipe

NEW YORK SECURE CHOICE SAVINGS PROGRAM REQUIRES EMPLOYERS TO AUTO-ENROLL EMPLOYEES IN ROTH IRA PROGRAM

Employers should start preparing for the rollout of the New York Secure Choice Savings Program (“NYS Program”). The law requires all New York State businesses with 10 or more employees, and that have been in existence for at least two years, to participate in the statesponsored retirement program, unless the employer already offers a retirement plan to its employees (for example, a 401(k), 403(b) or SIMPLE IRA plan).

You may recall that we wrote a briefing about a similar auto enrollment program enacted by New York City, which would have applied to employers with five or more employees. The City Program has been put on hold in light of the NYS Program.

The NYS Program will create a Roth individual retirement account (“Roth IRA”) for each covered employee. Employee contributions to the Roth IRA are funded by automatic payroll deduction from the employee’s paycheck, with a default 3% contribution rate. Employer contributions are neither required nor permitted.

The 10-employee threshold is determined by looking back to the previous calendar year to see if at least 10 employees were continuously employed during the year. All employees will be counted in determining whether the 10-employee

threshold is met. The law makes no distinction between part-time or full-time employees or employees who are minors.

While all employees are counted to determine whether the employer is covered by the law, the employer is only required to enroll employees who are age 18 or older. The City Program excluded part-time employees, while the NYS Program requires all employees who are at least age 18 to be enrolled, regardless of whether they are full-time or parttime.

As advertised, an employer’s obligations are supposed to be limited. The employer does not sponsor the NYS Program or have any liability

for the investment results or administration. The employer’s only duty is to enroll in the NYS Program and to deduct employee contributions from payroll and send them on to the NYS Program.

Administering payroll, however, is a thankless task that may sound easy, but it is always a challenge (a challenge under tight deadlines).

Adding a Roth IRA deduction, especially for a program that is not integrated with an employer’s payroll provider/system, creates multiple opportunities for error. When you take into account that an employee can change the contribution rate or opt-out of participation, the employer’s bookkeeping process will

become more complex.

Development of the NYS Program has begun, with the New York State Secure Choice Savings Board having up until October 2023 to finalize the program design and implementation. Once the New York Secure Choice Savings Board opens the program, employers must enroll within nine months. Until now, employers may have seen a retirement plan as a “nice to have,” but not as a necessity for employee retention, or as an administrative burden that could not be supported. The additional regulation and administrative burdens created by the NYS Program may cause the pendulum to swing for employers that have not yet offered retirement plans.

By offering a retirement plan, an employer can avoid the NYS Program’s rules. An employer’s options include:

1. Establishing its own 401(k) plan (or 403(b) plan for non-profits). This has become streamlined with IRS pre-approved plans. The employer selects from a checklist (adoption agreement) to pick its plan design.

2. Participate in an Association Retirement Plan, which pools unrelated employers that work in the same industry or region.

3. Participate in a Pooled Employer Plan, which is similar to an Association Retirement Plan, but under continued on page 116

Jonathan J. Boyles is a partner at Ellenoff Grossman & Schole, where he specializes in employee benefits and executive compensation law. Jonathan J. Boyles can be reached at JBoyles@egsllp. com or via phone at 212370-1300.

DELIVERY STRATEGIES

UNDERSTANDING JUST HOW MUCH HAS CHANGED IN TAKEOUT AND DELIVERY

Picture yourself returning home after an exhausting day at work or school, feeling utterly drained and famished. As you open your refrigerator, disappointment washes over you as you realize your options are limited for a satisfying meal. Your wish was for a magical system that could swiftly deliver your all-time favorite dish from that preferred restaurant of yours. Imagine the convenience and delight of having your taste buds satisfied by your desired foods, effortlessly brought right to your doorstep.

In the ever-changing landscape of American society, the development of delivery service has emerged as an integral aspect of daily life, catering to the demands of a bustling nation reliant on two incomes to sustain their households and nourish themselves. Prompt and efficient delivery, whether in the present or foreseeable future, has become an indispensable means of ensuring that food is on the table.

My work at CarryHot USA has given us a unique look at how takeout & delivery has grown and changed over the past forty plus years. We continue to specialize in manufacturing professional-grade bags suitable for delivering both hot and cold food. It simply amazes me as I see the breadth and depth of menu items that are packed to go from a wide range of establishments. What used to be the domain of just Quick Serve and Fast Food has morphed into everybody from healthcare and schools prepping and packaging food to go.

As that bar has been raised, we find

ourselves needing to be committed to providing top-quality bags that not only ensure the optimal preservation and freshness of food during delivery but also to enhance the overall takeout experience for customers and the foodservice workers. I now see a restaurant operator and their dining patron demanding innovative solutions. Today, it’s all about enhancing the efficiency, convenience, quality, and satisfaction of all stakeholders in the process.

The Pandemic changed the fundamentals of delivery and takeout in so many ways. The restaurant operator was battling for survival of their business. For many, who had no experience in takeout and delivery, they saw negative consequences that could arise from embracing the need to pivot (Oh, have I learned to hate that word!) They were fearful of the impact on their restaurants and hesitated to fully embrace the idea of allowing their well-crafted menu creations to venture beyond the confines of their establishments. I understand, what used to just be pizza, or a burger and fries, has evolved into $30 plus steak or lobster.

Nevertheless, the culinary industry was forced into undergoing a transformation, one in which the convenience and efficiency of takeout delivery services held sway. It was apparent that traditional notions of dining out were being redefined,

driven by safety as the world held on tight to survive a once in a lifetime challenge.

What became abundantly clear was that even being forced to hunker down at home, people wanted some sense of normal life and food from their favorite restaurants being delivered gave that lifeline.

As we continue to reinvent our “new normal” the world of delivery services is now characterized by a new set of intricacies. Each operator focuses on a target market, encompassing a diverse range of events, spanning from the creation of corporate office parties that entice and welcome a hybrid work force back to the office to the reincarnation of sweet sixteen parties.

We also see that operators that “get it” look and treat their delivery workers in a different light. They serve as esteemed ambassadors for restaurants, embodying the reputation and essence of hospitality beyond the establishment. These workers play an invaluable role in the success of a business in today’s society. By being prompt and reliable, delivery and takeout workers actively enhance customer satisfaction and take on the role of representing the restaurant. Moreover, they foster a positive dining experience that transcends the walls of the restaurant itself, thus defining them as essential to accomplishments of the business.

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

That respect has also been driven by a new NYC mandate that will later this month push the minimum wage for app-based delivery workers over the $20/hour mark. By setting a new standard for industry compensation, this progressive measure recognizes the delivery service as an essential business, particularly highlighted during the unprecedented challenges that arose from the pandemic. The demand and reliance on delivery services has only increased and become an integral component of American daily life.

To sustain their business, restaurant and hospitality operators must actively capitalize on these opportunities. The demand for efficient and convenient food options continues to soar, as traditional ideas of dining out and dining in have been redefined. Takeout & Delivery offer a solution to the limited options or time constraints individuals may face after a long day, ensuring that meals can be enjoyed in the comfort of their own home.

With 40 plus years of experience, we are happy to field your questions and help you strategically position your menu to cater to the demands of any occasion.

We also see that operators that “get it” look and treat their delivery workers in a different light.

By Skylar Brennan

VISTAPRINT BRINGS DIVERSE PORTFOLIO OF MARKETING CONCEPTS TO NATION’S RESTAURANTS

Have you ever wondered how certain restaurants manage to create such a loyal following?

Whether it’s a cozy local diner or a national chain, swag and merchandise (merch) have become an integral key to the recipe of motivating patrons to return. Combined with most delectable food in town, customers love a display of cool branded merchandise. From trendy t-shirts to stylish hats and even cute little keychains, these goodies serve as both a souvenir and a reminder of the amazing experience you had at that restaurant.

Every one of those patrons then becomes a billboard for your restaurant’s brand. That merch acts as a conversation starter with friends and strangers. So, whether you’re wearing that catchy restaurant logo or sipping coffee out of a funky custom mug, their swag creates a sense of belonging and excitement, making it hard to resist returning for more mouthwatering meals. It’s like carrying a piece of their favorite spot wherever they go!

Massachusetts based company VistaPrint has turned creating a custom-

ized branding platform for restaurants into an art. Known worldwide for its business cards, invitations and merchandise, VistaPrint helps businesses create quality branding for small and large businesses, while also helping to elevate others’ branding and take them to the next level.

“Small business branding really starts with who you are,” noted Erin Shea, Senior Director of North America Marketing for VistaPrint, “What does your business represent, and what do you want your customers to experience? In a competitive market with evolving marketing tactics, you can find yourself asking how do you stand out from the crowd?”

Shea believes it is all about your branding. “Your brand expression is your logo and your business’s look and feel,” she continued. “A creative logo that can go on menus, apparel and is used across all platforms can make your brand stand out, bring in more clientele, as well as create a larger platform for your business. A logo serves as the visual representation of a restaurant’s brand, communicating the restaurant’s personality, values, and overall aesthetic. The logo’s design elements, such as colors, fonts, and imagery, convey the restaurant’s ambiance and style, giving customers a preview of what to expect from the dining experience.”

Since the Covid-19 pandemic hit, restaurants had to find ways to generate new and more accessible ways to stay running and stay relevant in the industry, causing a growth in take out, loyalty cards, and selling certain products in their restaurant and in stores. Integrating the restaurant into people’s everyday lives with products in their home helps diversify the restaurant’s portfolio and reach in the community. In addition, having a specific,

“A logo serves as the visual representation of a restaurant’s brand, communicating the restaurant’s personality, values, and overall aesthetic. The logo’s design elements, such as colors, fonts, and imagery, convey the restaurant’s ambiance and style, giving customers a preview of what to expect from the dining experience.”

unique logo on takeout bags and even menus go a long way in building your brand’s following and bringing more customers in. When customers see the logo on signage, advertisements, or apparel, it triggers an association with the restaurant and its offerings. Over time, this familiarity builds trust and loyalty, making it more likely for customers to choose the restaurant over competitors.

One project VistaPrint collaborated on was with Humberto Leon, worldrenowned fashion designer, creative director, activist and innovator, when he opened his second restaurant in Los Angeles, Monarch. “VistaPrint helped Leon grow his reach and empire through an elevated collection of apparels and accessories,” the veteran marketing executive explained. “This kind of stylish apparel is appealing to a large demographic, and those who wear the merchandise are a walking advertisement. Well-designed and high-quality merchandise items can attract customers who are willing to support the restaurant by purchasing branded products. Customers wearing a tee shirt with a restaurant’s branding spreads awareness of the restaurant and creates a sense of loyalty from the customers. Not only is it good for advertisement purposes, but it also provides an additional source

of income that goes beyond food and beverage sales. Merchandise is an investment, but there is longevity in its ways of showing off your brand for the future. Restaurants are expanding into these areas and are seeing the return in a long-term perspective. Merchandise can play a significant role in enhancing the success and visibility of restaurants.”

A focus for VistaPrint has been assisting restaurants and businesses find their Post-Pandemic normal with a modernization of their brand. They offer marketing materials, as well as inspiration for new branding and logo design. “We offer a range of price points with budget friendly options as well as sustainable product options (such as recycled paper) because “when you are looking to invest in physical products you have to choose what is important and right for your business,” Shea explained.

VistaPrint offers a variety of services and has simplified the process for the busy restaurateur. “You can come to our website and work with a number of different expert designers to create a logo and there’s a large range of physical products, apparel, signage, etc. to put that logo out in your community to promote your business,” Shea concluded. VistaPrint can be found online at vistaprint.com.

— Erin Shea

Erin Shea

FOODSERVICE EMPLOYEE RETENTION: SAFETY MATTERS

Welcome to the foodservice industry in 2023, where finding ways to retain your staff is one of your top priorities. No matter the business, no matter the location, owners and operators are dealing with the same stresses of employee retention. Now, there are plenty of ways to keep your team members on board, but the one we want to focus on is safety.

A safe and worry-free environment allows employees to feel comfortable where they work. This is especially true for individuals working in foodservice. The list below is just some of the most common kitchen concerns:

• Cuts, lacerations, or punctures

• Trips, slips, or falls

• Burns from fire, grease, or hot surfaces

• Smoke inhalation from fires or improper ventilation

All of these concerns are preventable, as long as the proper precautions are taken. Keep knives sharp and avoid using old or dull options so there isn’t a struggle to cut through food, and always store knives in plain sight. Clean up spills as soon as they happen, and enforce a dress code that includes slip-resistant shoes. Invest in ventless, fully-enclosed kitchen equipment that not only filters smoke and toxins from the air, but also contains fires and stays cool to the touch.

We know the struggle of retaining employees can really take a toll, but there are ways to make it happen. By investing in safe and reliable kitchen equipment, owners and operators can greatly reduce the risk of many of the issues listed above.

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A foodservice worker demonstrates the proper use of the efficient AutoFry model, yielding a fresh batch of delicious mozzarella sticks

By Fred Klashman

CHRIS DERICO, PRESIDENT, SCHOOL NUTRITION ASSOCIATION (SNA)

Last month, the School Nutrition Association (SNA) introduced Chris Derico, SNS, as the association’s president for the 2023-24 school year.

Derico is also the Child Nutrition Director for Barbour County Schools in Philippi, West Virginia. He will now be representing SNA’s 50,000 school nutrition professional members nationwide.

Throughout his career, Derico has worked as an educator, administrator and child nutrition director, advocating on the importance of school meals to students’ academic success and wellness. He credits many of his leadership and communications skills to his side career as a high school basketball referee and NCAA basketball official.

With the new school year launching later this month, Total Food Service sought out Derico to share his vision for where K-12 school foodservice is headed.

For those who don’t know you, can you share a little bit about your background?

First of all, I am an educator. I got a teaching degree and taught middle school math. I always knew I was going to go into administration. My father was an educator, school principal and central office administrator for many years, and I was following his footsteps.

And where did you grow up? Where are you from?

I am from almost where I’m at now, Weston, West Virginia. That was in the school district of Lewis County. And that is where I taught. I did go to a neighboring district as an assistant principal for three years, and was able to go back home after that at my high

school where I graduated from. And was the assistant principal there for five years.

What punishment came about that you had to go into food service? (I’m joking)

Of course. Well, after five years, the Child Nutrition Director for our district was retiring. I always knew I wanted to be in the central office in some capacity, so when that opportunity came up, I seized it. I spent 17 years in Lewis County in the central office. Obviously, my responsibilities grew over those 17 years. It did start off just child nutrition, and evolved into almost all aspects of education, from curriculum at the secondary level, to a little bit of technology, to public relations, probably personnel a little bit. My hands were into a lot of different things throughout the years there. It’s a relatively small district, when I first started in Child Nutrition, it was probably just a little under 3000 students at seven or eight schools. And before I left there, we closed a couple of schools. So, I finished with 4 elementary 1, middle 1 high schools, and around probably a little under 2800 students when I left there.

You know what’s interesting, I call it school food and you call it Child Nutrition. There’s a big difference in those two names.

Well, it’s funny, when I was young, probably going to school, we always used to call it a hot lunch. And that could have been referenced to breakfast or lunch, but we sort of just always called it a hot lunch. Through time, that term has evolved into if you’re talking about the whole program.

As you look at a snapshot, where do you see Child Nutrition today? What

role does it play in education? What role does it play in growing students? Talk a little bit about what your vision is.

I’m an advocate believer that child nutrition plays a key role in the education of students. And I think a lot of educators know that but often overlooked. Obviously, hungry students who are wondering where their next meal is coming from, or what time it’s occurring, are not prepared and ready to learn. So once again, that Breakfast program, that lunch program that schools offer is a key component to making sure students are ready to learn each and every day. I believe that as an educator, and I believe that as a child nutritionist.

Do you think the importance of it is often overlooked?

I think sometimes parents and the greater community don’t understand how important that is. I believe the educators know that, but they get sometimes tied up in teaching their curriculum, they do forget it and overlook it day to day if you know what I’m saying.

I do. They just assumed that it is kids acting like kids, and in fact, it’s human beings that haven’t been properly fed.

Here’s a little joke in our industry if it’s a joke, but when it comes to state testing time, then the principals and teachers are worried about how we’re going to feed breakfast to the kids. The other days of the week, they don’t ask about it. They know how important it is, they just don’t think about it.

When you left administration, and you moved into child nutrition, what was it that attracted you to Child Nutrition?

First of all, I’ve always had a personal interest in wellness. I’m an active person, running, bicycling, and obviously, nutrition goes into that, I just have that personal interest. But once I got into the field, from an education standpoint, I realized the impact I was having. And the impact not only on the students, but the people working in the child nutrition industry, how I could work with my cooks, give them some training opportunities for them to shine, and I actually try to give them some rewards for the work they do each and every day, because it’s not easy work.

How did your operation change during the pandemic? As we’re into this new normal, what did you take away from that that you’ve kept?

Flexibility, first of all, because we all have to be flexible. And obviously, we all responded at different times during the pandemic, just making sure there was food available for our students, and looking at different delivery methods and so forth. And of course, without going into old topics, food supply was an issue, it still is today, definitely is not as bad as it was during the pandemic. But there’s still a few challenges out there. Probably the

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Chris Derico, SNS

biggest challenge, and you see it in your own home is inflation. The cost of our food, our supplies, equipment and so forth has definitely went up. So that’s a concern for us and our school districts. But once again, I think the focus is making sure we’re making food available for all of our students every day, I go back, it’s important for the educational component, but it’s also just important that we take care of our kids throughout West Virginia and throughout the country.

What got you involved with SNA? What led to that?

I should say, I’m aware that every profession has an organization. I’ll be honest with you, the first week of the job, I Googled it, found it, joined because I always believed in associations, I just thought it was the right thing to do. And then the leadership probably came because a colleague reached out to me and said, hey, it’s time for you to get involved, time for you to step up a little bit. And obviously, it started off with what I would call a minor role, and as you can see, that role has increased through time, and as the President of the National Association now. I’ll be honest with you, at my age, and career and so forth, I think it’s important that I give back. I’ve always thought it was important to help others. And I feel this is a way in which I can help others.

As you look at your agenda as you take over the reins of the SNA, what’s on that agenda?

First of all, a personal thing is making sure that our people, people that work in the child nutrition business gets the recognition they deserve for what they do for educating our students. We’ve already spoken about that, but that’s just very important to

me. Obviously, something the School Nutrition Association has said for a long time, and we thought during the pandemic, we would love to somehow have free meals for all students. We see a lot of velocity with this, a lot of states are doing some laws that are actually somehow providing free meals within their own states. And if the federal government could somehow do that for us someday, we would love it.

In the years that you’ve been doing this, have you been able to see a move away from pizza, hamburgers and fries, in terms of getting kids interested in other things?

Our focus and my focus are two things. One, making sure there’s fresh fruits and vegetables available, whether that’s in a fruit and vegetable bar, or maybe something more of a salad bar, just making sure that if there’s pizza being offered today, there is all kinds of choices when it comes to vegetables and fruits, especially if it can be local, fruits and vegetables, it’s been a big push. And I’ve tried to push local.

The other thing I tried to do, I tried to showcase food that students maybe do not get at home, expose them to ethnic foods or just foods they might not be exposed to very much in their community here in North Central West Virginia.

Where are we with the CN programs that are out there right now? Any idea how that’s being dealt with? In other words, the regulations right now, are they fair with what’s out there right now? Are they livable? Where are we?

There’s a concern about the proposed regulations. There were some proposals put out back in the spring or a little before, comments were put out, the comment period was even extended. And there’s some concerns about the sugar regulations and how that would affect us. And probably the biggest concern is the sodium. Sometimes we feel we’re trying to make up for maybe the excess sodium students receive at home is all being made up into school meals, and that’s a tough pill to swallow. If we could have a little

more flexibility with that sodium regulations, it sure would help us.

Is there still a viable subsidy program in terms of commodities? And what would you like to see as an association in terms of where that hits?

Well, once again, when it comes to commodities, West Virginia is a little unique because we do a state contract and I don’t have to do a whole lot with it. We fully support commodities and so forth. Sometimes the regulations that we have on obtaining those commodities, once again, gets into a little too much paperwork and hurdles to jump through. So, anything that would relax those regulations to make it better. And let’s face it, those commodities, that program began so we can help the local farmers, farmers throughout this country. And I think we are all for that, because that’s an important component here.

As an industry, you were Farm to Table or local to table long before it became a sexy topic.

That is correct. I love using my local farmers or even what I call my regional farmers. And of course, I’m in West Virginia, so my growing season is a little bit less than in the southern states. But when I can, I take advantage of some local farmers. And I think it’s good for my economy here locally to help out my neighbor so to speak, if that makes sense.

Of course, it does. Do schools have an obligation to lead the fight against obesity, or does this have to happen at home? Or do you have to have help at home?

How I answer that question, it goes back to what I fully believe as an ed-

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Chris Derico speaks to the assembled members after he was welcomed as president at SNA’s 2023 Annual National Conference in Denver, Colorado, on July 11

JAMES BEARD PLATFORM AT PIER 57 NEW YORK, NY

The Operator

Kris Moon President and COO

James Beard Foundation New York, NY

The Kitchen Design Consultants

Siu Mey Fung • Gary Jacobs Jacobs Doland Beer New York, NY

The Developer

Michael Phillips President, Jamestown LLC Atlanta, GA

The James Beard Foundation (JBF), a national culinary nonprofit organization, has debuted its’ highly anticipated new food hall opening at Pier 57 in Manhattan as part of the $400 million redevelopment of the property. JBF has teamed with Jamestown, a designfocused real estate investment and management firm, that developed, and curated the food hall for Google, RXR, Youngwoo & Associates, and the Hudson River Park Trust (HRPT).

“The James Beard Foundation is committed to celebrating, supporting, and elevating the people behind America’s food culture,” said Kris Moon, President and COO of JBF. “Pier 57 is an exciting opportunity to bring

The Equipment & Supply Dealer

Bruce Marino, General Manager Singer Equipment Woodbury, NY

The Real Estate Leasing Agent

William Elder, EVP Managing Director Leasing, RXR New York, NY

our Good Food for Good™ philosophy to both the industry and food lovers as part of a vibrant, communitycentered space.” “From the get-go, our goals for Pier 57 have included introducing unique and engaging uses for the public to enjoy within the engineering marvel that is Pier 57,” said Noreen Doyle, President & CEO of the Hudson River Park Trust. “Gaining the mission-based James Beard Foundation as the anchor food market tenant and Jamestown as the creative management team overseeing the market and other community spaces are wins for both Hudson River Park and the public.”

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The centerpiece of the project is the magnificent Platform kitchen designed by the Jacobs Doland Beer team

James Beard nominee Fany Gerson has opened Mijo at the Pier. She is the founder of Fan-Fan Doughnuts and La Newyorkina’s

Jimmy Rizvi, known for his popular Indian restaurant GupShup and Chote Miya has brought Ammi to the West Side project.

Wilson Tang’s Nom Wah is a new outpost of his beloved all-day dim sum restaurants

The new Pier 57 marketplace offers culinary treats from across the globe in its 17 culinary kiosks.

The project also features The James Beard Foundation’s new missioncentered showcase kitchen, dining and demonstration space: Platform. The venue includes vendor kiosks featuring new chef-driven, fast-casual concepts selected by the James Beard Foundation. The food hall, which is being curated by Jamestown in partnership with JBF, is home to an additional 17 kiosk vendors and serves as an incubator for local small businesses and food entrepreneurs aligned with the Foundation’s mission of championing a standard of good food anchored in talent, equity, and sustainability.

Google selected Jamestown to develop and manage the public areas within its space at Pier 57, similar to its partnership at Chelsea Market, where Jamestown manages ground floor leasing and programming for Google. In addition to the food hall, Google is providing a series of community spaces, which also will be managed by Jamestown. These include rooms with flexible layouts that will be available for booking by local nonprofits, community organizations, cultural groups, and more, and a public gathering place—called the Living Room—located on the ground floor of the Pier’s southern edge.

The Living Room will include seating and tables for people to connect and gather and provide visitors with views of the Pier, nearby Little Island, lower Manhattan, and Hudson River.

“Pier 57’s many publicly accessible spaces will enhance neighborhood connectivity and provide new access to the waterfront,” said Michael Phillips, President of Jamestown. “The food hall will further diversify Chelsea’s vibrant food scene, while also fostering and incubating local entrepreneurship.” “We’re excited to help bring Pier 57 back to life as both a community amenity and cornerstone of our New York City presence,” said Torrence Boone, Vice President of Global Client Partnerships and Site Leader for Google New York. “Together with Jamestown, we will deliver a dynamic experience-driven food, retail, and cultural destination at Pier 57 that connects to and supports the

broader Chelsea community and beyond.” The food hall and community spaces at Pier 57 are part of the $400 million redevelopment of the property, where Google is serving as the anchor office tenant.

RXR is spearheading the overall redevelopment, which also includes an events space and restaurant from City Winery, classroom and gallery space for the HRPT, two additional fullservice restaurants, and a public rooftop park. “RXR is delighted to welcome the James Beard Foundation to Pier 57 - and to support JBF’s vision of food based educational and community enrichment,” said William Elder, EVP Managing Director Leasing NYC. “RXR - along with partner Youngwoo & Associates, has developed and repurposed this historic site to create a home for innovative initiatives like this.” The food hall and community spaces opened to the public in fall 2022.

Jamestown is a global, designfocused real estate investment and management firm with a 38year track record and mission to create places that inspire. Since its founding in 1983, Jamestown has executed transactions in excess of $35 billion. As of September 30, 2021, Jamestown has assets under management of $13.1 billion and a portfolio spanning key markets throughout the U.S., Latin America, and Europe. Jamestown employs more than 400 people worldwide with headquarters in Atlanta and Cologne, and offices in Amsterdam, Bogotá, Boston, London, Los Angeles, Madrid, Milan, New York, San Francisco, and Washington, D.C. Current and previous projects include One Times Square and Chelsea Market in New York, Industry City in Brooklyn, Ponce City Market in Atlanta, Ghirardelli Square in San Francisco, the Innovation and Design Building in Boston, and Groot Handelsgebouw in Rotterdam.

The James Beard Foundation promotes Good Food For Good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the variety of industry programs that educate and empower

leaders in our community, the Foundation has asserted the power of food to drive behavior, culture, and policy change. The organization is committed to giving chefs a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone.

Kris Moon’s Approach:

The James Beard Foundation (JBF) is the nation’s leading culinary nonprofit dedicated to celebrating, elevating, and supporting the people behind America’s food culture, while pushing for new standards in the restaurant industry where all have the opportunity to thrive. The organization was founded in 1985 in honor of James Beard, known as the “Dean of American cookery”—who was one of the country’s first food TV personalities, as well as cookbook author, teacher, and overall pioneer for the appreciation of American cuisine.

For more than 30 years since our founding, the Foundation has highlighted the centrality of food culture in our daily lives— celebrating gastronomy and the people behind the culinary industry. Yet, given the longstanding issues in our industry and broader food system, our mission has evolved over time. Today, we hope to drive lasting change, by championing a new standard for the industry anchored in such values as equity and sustainability. This is what we call “Good Food for Good”. We do this through a number of initiatives, including—the James Beard Awards, industry and community-focused programs, advocacy, events across the country, and our new Platform by the James Beard Foundation space at Pier 57 in NYC.

We saw the Pier 57 opportunity as an important opportunity for us—it’s the

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AmeriKooler walk-ins were specified to support both prep in the marketplace and in the JBF Platform performance kitchen

Metro shelving was selected to support dry good storage for both the James Beard Foundation platform kitchen and the multiple kiosks in the marketplace

first time the Foundation has expanded its real estate portfolio since it was founded at the Beard House in 1985. While the Beard House is a treasured historical and cultural institution that continues to play an important role in advancing our mission—there were limitations to the space that prevented us from offering the full scope of public programming we envisioned. For example, as James Beard’s apartment and home, it was not built with modern ideas of accessibility in mind. The new Platform by JBF space includes a show kitchen and flexible space for culinary arts programming, education, and events—allowing us to better meet the needs of modern food lovers, while realizing our desire to have a more inclusive space.

In addition, Platform allows us to engage the general public like never before. The space is set to become a major destination for locals and tourists alike, and the foot traffic we’ll receive from consumers—in comparison to the Beard House, which was

more word of mouth and industry-focused—is unparalleled. Through this new space, we’ll be able to extend our mission and brand to a global audience year-round.

The idea for the new venue came when we were approached by Jamestown after they were brought on by Google to assist with the redevelopment of the ground floor of the pier to serve the community. With a vision for anchoring part of the space in food, they believed JBF was the right cultural food partner to be part of this exciting project. Together, we workshopped what was possible for the space and how that aligned with the strategic goals of the Foundation. Over the course of several years, we worked through the programming, concept, and design of the space to realize what is “Platform by JBF” today—which will bring our “Good Food For Good” mission to life like never before.

The Pier 57 project is really two very different models. Market 57, a partnership between Google, Jamestown

LP, and the James Beard Foundation, is a brand-new dining destination that showcases the culinary and cultural diversity of New York City’s local, independent food culture. The food hall serves as an incubator for emerging chefs and entrepreneurs who are aligned with our mission of “Good Food for Good” and who have been

historically underrepresented in the culinary industry—with an emphasis on featuring women- and BIPOCowned operations. Market 57, thanks to the support of Google, is providing these vendors with affordable rents— offering them an opportunity to par-

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Vulcan combi and cooking equipment was specified to support the high volume demands of both the JBF platform operation and the multiple marketplace kiosks

ticipate in a market they might not have been able to access otherwise.

Building the mix of operators in each of the kiosks was an exciting process.

The Foundation supported Jamestown LP by recommending an initial list of vendors from the NYC-area who were aligned with our mission and values. We curated a list of potential vendors who we thought embodied our commitment to racial and gender equity, environmental sustainability, and American food culture and leadership.

Many who we suggested have participated in our programs and events, including our Women’s Entrepreneurship Leadership Program, Investment Fund for Black and Indigenous Americans, Legacy Network, and Smart Catch sustainable seafood program. Ultimately, the leasing and property management team at Jamestown LP made the final decision—they had conversations with potential vendors and assembled what they believed to be a winning mix of concepts, culinary styles, and offerings.

As mentioned above, we are constantly seeking ways to live our values and bring our mission to life, while continuing to be of service to the food and beverage industry. With Platform and Good To Go (our retail incubator for fast-casual concepts from op-

erators who embody our mission and values), our goal is to continue our work of lifting-up the stories, voices, and amazing craft of all those pushing American food culture forward.

We are doing this through a full calendar of culinary programming, education, and events that explore the people, cultures, traditions, and innovations shaping our food culture today. Events are fully open to the public and offered at multiple price points, including at times free—and include everything from a weekly chef-in-residence program to intimate dining events, exciting beverage-focused programming, cooking demos, hands-on classes, and much more.

Ultimately, by coming to an event, we hope that guests walk away inspired to get involved or learn more about our country’s food system, as well as the many opportunities and challenges at play.

One of the signatures of the James Beard House was the access to the kitchen that guests enjoyed. With that in mind, and the fact that the pier is intended to be community space, we were intent on creating a visible and open show kitchen so guests visiting the pier could see all of the activ-

ity happening at any time of day. We worked closely with the kitchen designers at JDB to build a space that is well-appointed and smartly laid out to accommodate the greatest culinary talent from across the country. We are incredibly grateful to the large list of founding kitchen donors who stepped up to help make this project a reality including: BentoBox, Blodgett, Clover, Ecolab, Jade, Middleby, Perfect Fry, True Refrigeration, and Turbo Chef.

Given our mission, it was important to us that business operations for the two spaces were in line with our values of sustainability and equity in hospitality—and as a nonprofit with limited resources, we decided it was best to engage an outside partner to help us achieve this. After going through an extensive RFP process, we were thrilled to announce Great Performances as the operational partner for the two spaces to run both front and back of house. Great Performances are known as leaders in the industry—consistently setting standards of best-practice—and we are grateful to have their support and guidance. Essentially, any on-site support staff you see are Great Performance employ-

ees who are paid a competitive hourly wage.

We have been asked about how the new Pier space could impact the the return of the JBF Awards could return to Manhattan. We have a strong relationship with the city of Chicago and will continue hosting the James Beard Awards there through at least 2027. That being said, as a national program that celebrates achievement across our entire industry and country, we try to ensure other regions are incorporated into each year’s Awards cycle. For example, we typically host the Restaurant & Chef Awards nominee announcement and the Media Awards announcement in a different city each year. In 2023, we hosted that announcement at our new Platform by JBF space and may continue to do so in the future. However, the Platform by JBF space is not large enough to host the full Awards events, which welcome nearly 2,000 attendees each year.

Siu Mey Fung’s Approach

It was a blank canvas when we began the process. We worked with Jamestown to prepare for the types of concepts they wanted in the mix. Our team then took their projected list and designed accordingly.

Our goal was to come in and help to design flexible kiosks that could be used by vendors with many different concepts. What made this unique is that there will be rotating chefs and residencies, that required us to create a seamless transition and a smooth operation. With the building’s unique architecture and engineering, we designed creative solutions that to-ok into account that problems everyday restaurants face, such as plumbing and staying up to par with NYC’s health and safety codes. We had to face numerous obstacles in order to turn the space into what it is now. As each operator signed on, we then worked with them on the design of each kiosk.

continued on page 78

Many of New York City’s top chefs including Marcus Samuelsson (R) will be showcasing their talents at The JBF Platform

Continental Refrigeration reach-ins were specified for their flexibility and durability

from page 76

In each case, the goal was to create a floor design and equipment package that could best serve the needs of their concept’s menu. Among the major challenges was turning an already built cellar under the water line into four storage spaces that could accommodate food prep and large walk-ins. That cellar below the food hall was an extraordinary architectural design executed by the engineers and developers that built Pier 57

Gary Jacobs Approach:

JBF made clear that the Pier 57 project is all about creating a high visibility, accessible opportunity for entrepreneurs across the culinary community.

Siu Mey led the JDB team, from Concept Development through Construction Administration. Reconciling the unique requirements of each of the 17 vendors and the James Beard program with the overall scheme was challenging. Siu Mey’s coordination with the engineers, architects Jamestown and the various operators was extraordinary. The Pier’s unusual physical properties (having the lower level support areas in caissons below the water line and reconciling me-

chanical challenges with the office floors above among others) added complexity.

Jacobs Doland Beer worked closely with both the full design / development team and Singer Equipment to turn JBF’s idea of a multi-functional food hall and event space into reality. Many contributed to the success of the project, coming together and creating an innovative space unlike anything else in the Chelsea area.

Bruce Marino’s Approach:

Jacobs Doland Beer brought us in and we supported them on both the JBF Platform and Marketplace at the same time. Some of the back history on this project is really interesting.

This was actually the project that Anthony Bourdain was working on. It’s a pretty stunning place. It’s a complicated project, with a lot of moving parts and kudos to Michael Ryan from our team who worked closely with me to get it right. With the market, we provided a basic equipment package for the 17 different stalls.

Our goal was to be able to offer customization on that package where possible. As you can imagine among the challenges were several changes in the Marketplace line up of operators. That was of course compounded by supply chain issues. Despite the challenges, we managed to make the necessary adjustments.

We’ve been working on this project for almost a year and a half. Budget increases and delays can be frustrating for the owner, but at the end of the day, the final result is beautiful. As you can imagine being on the water created an interesting set of challenges. We needed to specify certain types of pumps and extended drain lines to solve the drainage issues. Ventilation was a concern in certain areas of the space. We are able to

solve that with a switch to ventless equipment that’s becoming quite popular. The approach to storage was really interesting. There is a central caseon area where product can be stored at Pier 57. It provides storage for both refrigerated and dry goods. It includes Amerikooler’s walk-in boxes for storage. This was a really interesting project with a truly a stunning location with the famous floating park next door.

Rational combi cooking is a staple in each of the Pier culinary kiosks

Pentair filtration is being utilized to support heavy duty Manitowoc ice making solutions throughout the Pier’s concession and a la carte operations

A custom Jade cooking suite is the centerpiece of the JBF platform kitchen

The JBF Platform is hosting top culinary events including a recent Juneteenth celebration with chef Dawn Burrell (L) (Photo by Eric Vitale)

CHOTTO MATTE SET TO BRING THE NIKKEI EXPERIENCE TO SAN FRANCISCO

Located in the animated yet opulent Union Square, Chotto Matte is set to land in downtown San Francisco in September 2023. Chotto Matte, one of the world’s leading group of restaurants that showcase Nikkei Cuisine, will occupy the newlydeveloped rooftop restaurant and wraparound terrace atop 100 Stockton. The redevelopment of the former Macy’s Men’s department store features over 250,000 square feet of

mixed-use space on eight levels.

Founded in 2013 by Kurt Zdesar, Chotto Matte combines Peruvian flair with traditional Japanese techniques, and soon became a London hotspot. Known for its vibrant ambience and culinary excellence, outposts can now be found in London, Miami, Toronto and Doha. The opening of the brand’s first West Coast venture aligns with its 10 year anniversary, and guarantees to bring something new and excit -

ing to the San Francisco hospitality scene.

“I am thrilled to bring Chotto Matte, our unique dining haven nestled atop San Francisco’s vibrant cityscape on Union Square,” notes Kurt Zdesar, Founding Director at Chotto Matte, “Overlooking the city, our rooftop restaurant and lounge provide a captivating backdrop for a dining experience that’s truly one-of-a-kind. San Francisco, a city admired for its rich food culture

and diversity, feels to me like the perfect fit for Chotto Matte. I’m eagerly anticipating the moment I can welcome local food lovers into our world, where every bite is a journey through the dynamic spectrum of flavors, and every dish tells a tale of tradition meeting creativity.”

The space in San Francisco has been imagined by award-winning long-standing designer Andy Martin SUPERFUTURES and reflects the brand’s elevated design direction. The aesthetic is chic yet organic, with foliage detail that plays into a warm color palette. Identifiable features include prominent Japanese lavastone, shou sugi ban wood and the brand’s signature monochrome flooring. Indoor meets outdoor dining with a merged internal patio design where guests can enjoy stunning panoramic views of the city, all year round.

Guests can also expect a visually captivating layout and consistent culinary theatrics with the robata grill taking center stage as soon as guests arrive. An open sushi counter, expansive wine display and elevated DJ booth also deliver an immersive and entertaining experience with something to discover wherever you look. Chotto Matte is famed for sophisticated late night dining, with its full A La Carte and extensive bar menu served until late.

Signature menu highlights landing in San Francisco include the iconic Chotto Branzino Ceviche, Tentáculos de Pulpo, Sato Maki su -

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The globally renowned Nikkei restaurant will open its first West Coast location.

EQUIPMENT TRANSITIONING WITH RATIONAL - PART 3: MAINTENANCE

Regular iCombi Classic cleaning cycles keep Grand Geneva Resort & Spa’s kitchens operating efficiently.

Grand Geneva Resort & Spa offers guests a variety of food and beverage options, from fine-dining

restaurants to a casual bar and grill. As many as 12 kitchens support the all-seasons resort, which sits on 1,300 acres in Lake Geneva, Wis. Every kitchen relies on the same set of RATIONAL iCombi Classic combi ovens (both 20-full size) located in the banquet kitchen and readily accessible via a service elevator.

“All of our concepts, from the Geneva ChopHouse to Ristorante Brissago to Grand Cafe, use the RATIONAL equipment. Banquets is maybe the one that gets the most use out of them,” says Executive Chef Dustin Urbanik. He joined the property in 2018 as the ChopHouse’s chef de cuisine and rose through the ranks.

Simple Steps

Urbanik oversees the upkeep of the combi ovens, which were in place when he arrived at the resort. He says with regular care, such as running a self-cleaning cycle daily and deep cleaning weekly, they work well.

“Like a car, where you do oil changes on it to keep it running, you keep the combi oven clean every day,” Urbanik says. “They’re built to last, and they work like a charm so long as you’re cleaning them every day and not beating them up.”

One example of a repair Urbanik managed was when the combi oven’s self-cleaning function didn’t work. It gave an error message. “We called the engineering department and they came and looked at it and

BY

couldn’t figure it out, so we called RATIONAL and they gave us a few options, a few self-remedies to look at,” he says. With help from RATIONAL, the resort’s team found calcified water had clogged some filters. The team thoroughly cleaned the filters and the combi oven was back online.

To ensure the combi ovens operate at peak performance, new hires at the resort get one-on-one training with an experienced chef on how to use and care for the equipment. They learn how to handle the cleaning tablets, interpret the messages on the display screen and other steps.

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THE NUMBERS

1,200

More than 1,200 certified RATIONAL service partners are available to operators worldwide.

Perfectly cooked to order: Lobster fresh out of the iCombi Pro (above)

“The [iCombis] are built to last, and they work like a charm so long as you’re cleaning them every day.” — Dustin Urbanik, Grand Geneva Resort & Spa

MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

WATERMELON MAGIC

Watermelon is the quintessential summer treat - sweet, succulent, and refreshing. During the scorching summer months, it quenches thirst, enlivens picnics and restaurant dishes, and cools us down as the heat wears on. The majestic oblong fruit with its green rind and bright red juicy flesh freckled with black seeds could be considered the king of fruits! Watermelon has been a part of our culinary story for many millennia with its history dating back to over 5,000 years ago!

It’s all about the water…

Watermelon, as we know it today, did not exist thousands of years ago. The ancestor of the modern watermelon (known as the ur-watermelon) was cultivated in Africa before being introduced to the Mediterranean, Europe and beyond.

It is believed that watermelons were first cultivated about 5,000 years ago for their water content, when it was discovered that they could be stored in shaded areas to provide hydration during dry seasons.

Paintings, dated as early as 3,0004,000 years ago, found in Egyptian tombs suggest that locals were farming these magnificent melons. The fruit portrayed in these paintings looked different than modern melons, indicating that they were likely bred over time to adjust their flavor, texture, and overall shape, while maintaining their high hydration capabilities.

Watermelon was first mentioned in ancient Greek texts around 4 BC, where the word ‘pepo’ is used to describe this waterfilled melon, with some evidence that they were roasted over fire or boiled.

In the ancient world, watermelons were used not only for hydration – they were also thought to be excellent diuretics and laxatives. The rinds were even prescribed to help ward off heatstroke in children by placing them on their foreheads.

Nowadays, watermelons are loved and consumed around the world. Today Greece is one the largest global producers and exporters of watermelons along with Spain, Mexico, Italy, Morocco, China, and the United States.

Healthy Melons

Watermelons didn’t start out sweet – they were actually bitter –

but over time, and through selective breeding, they slowly became sweeter and redder, as the gene that determines sugar content is tied to the gene that codes for the color! Originally, they were a yellowish color, which can be found through specialty retailers even today.

Whether sweet or bitter, watermelons (and melons in general) are known for their incredible water content – approximately 92%, which makes them an amazing source for natural hydration!

Watermelons are also a great source of vitamins A and C, as well as dietary fiber and some key antioxidants, including lycopene, which

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

is known to have anti-cancer and anti-inflammatory effects. It’s also good for heart health and may help in the prevention of diabetes, cardiovascular disease, and macular degeneration.

Other benefits from watermelon include support for skin and hair health, as well as relief from muscle soreness, and can even help improve digestion.

Of course, before adding anything to your diet, always ask your doctor.

Karpouzi for me, Karpouzi for you

When I was a kid, one of my favorite things to do with my father in the summer was to travel to a town called Lesini, near the seaside in Messolonghi, which was about 90 minutes from our home in Thermo.

We would go in August, which also happens to be my birthday month, and gather all the water-

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Fresh watermelons from Greece

from page 84

melons (karpouzia in Greek) for our whole village – as many as we could fit in his truck. It was a special time for the two of us as we drove there, and when we arrived, I would run through the fields, weaving in between the melons like I was playing a game.

Before loading the truck, my fa -

ther would knock on every melon, which I found interesting, but continued to play while he knocked and loaded or set aside each melon. After loading the truck, before leaving the field, my father would pull out his pocketknife, taking a watermelon and cutting all the way to ‘the heart’ of it, pulling out a perfect tri -

angle. I asked him why he knocked on all the melons, and how he knew which melon to choose, and he told me that you had to knock on the watermelon, like you knock on a door –if it sounds hollow, then it was ready to eat and would be very sweet!

My mother, on the other hand, didn’t quite appreciate my love of

watermelon, because she would dress me in white during the summer to abate the heat. My clothes never stayed white because I was like a little piglet in August, and would ravage all the watermelon I could find, staining my clothes pink! To be fair, my father called me his ‘gourounaki’ (little piggy), and said that because August was my birthday month, I could do whatever I wanted – and what I wanted was to eat all the watermelon!

My grandmother didn’t mind my watermelon obsession, because she would use the rinds to create her incredible glyka koutaliou (spoon desserts), which never lasted past September.

Watermelon for Everyone

Watermelons are very versatile when it comes to culinary applications, being used in both savory and

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Karpouzi Salata - Watermelon Salad

Watermelon Rind Spoon Desserts

ENTERPRISE GREECE BRINGS DIVERSE PORTFOLIO OF F&B SOLUTIONS TO NORTH AMERICA

Greece is a story of transformation. The country has undergone a profound economic transformation over the past few years and has grown into a stable, resilient nation with an exciting future! Bold choices to re-make, digitize, and open the economy have created the environment for innovation to thrive, business to succeed, and for Greek exports to find new markets and grow further.

Within this context, Greece has quickly become a major player in the world’s food and beverage industry. The small country that was

once synonymous with hyper-local, inward-focused economics and food production is rapidly growing into a global distributor of goods and culture. Under the supervision of the Greek Ministry of Foreign Affairs, Enterprise Greece, the national trade, and investment agency of the Greek state, helps both the country to diversify into global markets and the international consumer to have easier access to Greek products. The unification of the organizations Invest in Greece and Hellenic Export Promotion Organization, Enterprise Greece has spurred the growth of Greek products to international restaurant and foodservice operators and consumers.

Enterprise Greece prioritizes foreign direct investment, and investors in the food and beverage industry make up a large part of this group. With an eye to promoting Greek trade with the rest of the world, Enterprise Greece is promoting healthy, high-quality products that Greece is known for available to a wider range of consumers

than ever before. They accomplish this through a combination of networking (including attending trade shows and trade missions), information and consultation with both producers and distributors, and education. Importantly, Enterprise Greece emphasizes educating both ends of the production and distribution spectrum—for exporters, it’s crucial to understand foreign markets, including how and where to distribute products; for buyers, understanding what makes Greek products unique is necessary for developing and maintaining interest in purchasing those products.

This emphasis on what makes Greek food products special is central to Enterprise Greece’s mission—they want to tell the story of the products. Greece’s temperate weather and fertile terrain allow for a wide range of fruits and vegetables to be grown on the peninsula, and their access to the coast provides ample fish and seafood. With the Mediterranean diet gaining popularity over the past decade, chefs and individual consumers alike have taken to purchasing more olive oils, whole grains, fish, and

fresh fruits and vegetables, many of which are sourced from Greece. Considered one of the healthiest and most sustainable diets, access to products that make up the Mediterranean diet is in high demand and Greek foods are poised to make a big impact in international markets. With this obsession in healthier eating, Enterprise Greece puts importance on teaching the special characteristics including the unique flavor profiles of Greek products. With that comes a focus on how the North American chef can add a “Taste of Greece” and healthier fare to their restaurant and hospitality menus.

Primarily, this is accomplished by working directly with producers and distributors. “The country is small, and that’s why it’s so important for these small growers to have outside help in bringing those products to a wider market,” said Betty Alexandropoulou, Enterprise Greece’s Executive Director. “That’s where we come in at Enterprise Greece, to try to help these smaller businesses, often family businesses,

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Betty Alexandropoulou

“There has been a huge increase in travel and tourism to Greece over the last few years, and many travelers are looking to bring the experience back to the US, from chefs who want to add more Greek recipes to their menu to individuals who appreciate the healthy, flavorful ingredients.”

— Betty Alexandropoulou

AVRAMAR AWARDED 3 STARS BY THE INTERNATIONAL TASTE INSTITUTE

AVRAMAR was distinguished for another year by the International Taste Institute in Brussels, receiving 3 Superior Taste Awards, for its high-quality fish of Mediterranean origin, Sea Bream, Pagrus Major, and Stone Bass.

AVRAMAR’s Sea Bream received for the third time the highest score for its excellent taste, i.e. three stars.

AVRAMAR’s Pagrus Major and Stone Bass also received awards for their remarkable taste, receiving two stars. As towards AVRAMAR’s Sea Bass , it was awarded 3 stars in 2022 and this distinction is valid for 3 years.

Each year, the International Taste Institute in Brussels holds the Superior Taste Awards, a seal of indisputable quality and prestige, as the

evaluation process involves critical scrutiny of various aspects, including appearance, taste, texture, and smell.

The Taste Awards reflect AVRAMAR’s unwavering commitment to providing exceptional tastes, textures and quality to customers and consumers around the world. The recognition from renowned chefs reinforces AVRAMAR’s credibility and promise to deliver “Better Fish for Better Lives”.

“We congratulate our team for their commitment to delivering the best fish the Mediterranean has to offer. We take pride in our exceptional products and look forward to continuing to provide the best flavors, textures, and quality to customers worldwide.” commented Thor Talseth, Group CEO.

See a full list of winners here: https://www.taste-institute.com/ en/awarded-products/superiortaste-awards

The Superior Taste Award is a certification granted by the International Taste Institute to food and drink products that went through a positive taste evaluation by a panel of world-class chefs and sommeliers.

Since 2005, thousands of products

from over 100 countries have been evaluated. Thanks to a jury of topnotch gastronomy experts, the Superior Taste Award is widely recognized in the food & beverage industry.

AVRAMAR is the world’s leading producer of high-quality Mediterranean fish with vertically integrated operations, from feed and farming to consumer-ready value-added products. The company is recognized for its superior species Sea Bass, Sea Bream, Stone Bass and Pagrus.

AVRAMAR’s 2,300 employees are driven by their purpose, of making Better Fish, for Better Lives across more than 40 countries.

For more information about AVRAMAR, please visit www. avramar.eu

AVRAMAR Whole Kranios - Greek Stone Bass

The judges at the International Taste Institute in Brussels

A PEEK AT TRENDS AND LOOKS ON THE EAST COAST’S FALL 2023 TABLES

As we gear up for Fall 2023, there are a number of exciting catering party tabletop trends that are projected to have a major impact on how catering and corporate event tabletops are dressed. With that in mind, Total Food Service sought out the expertise of industry expert Brigitte Bates of Party Rental LTD to share her vision for the upcoming event season.

“Picture this: a perfect blend of creativity and balance that will impress even the most discerning palates,” Bates noted. “We can expect to see an infusion of vibrant colors combined with natural elements, creating a harmonious atmosphere at your events. Think platinum and golden inlaid plates within contemporary, matching styles of tableware on top of an English rose soft draping cloth. These colors will not only exude warmth but also give a fresh and modern twist to your tabletop decor. To make your table setting more inviting, incorporating seasonal fruits, such as pomegranates

and figs, as decorative accents can add a touch of whimsiness. So, get ready to embrace the impeccable fusion of aesthetics and functionality this Fall 2023!”

“Normally when you hear the word ‘Autumn,’ you may have a vision of overflowing cornucopias, browning foliage, and pumpkin spice,” Bates added. “In working with our catering and corporate clientele in the Northeast and MidAtlantic, we have a complete selection of both those traditional offerings and “what’s next”. At our recent Fall Preview, our showrooms came to life with fresh new looks including crimson tablecloths with burnt orange plates and elegant, gold-finished candlesticks are a classic, sure to impress guests and leave feelings of warmth and love in the air.”

“Many of our catering and corporate customers preparing for their slate of Fall ’23 galas and special events have come looking for more ultra-modern styles,” Bates continued. “I’m convinced that much of that Inspiration for themes can come from anywhere, movies, fashion, books... When Downton Abbey was all the rage, we saw a lot of customers looking for that ‘English teaparty, deep-lined, high-structure’ feel in their glasses. It’s all interrelated, picking out color schemes and textures is where culture meets design, and it’s always being renovated and revised.”

Bates’ read on color is particularly interesting. “Recently, we’ve seen a trend of people moving away from gender-oriented colors,” she explained. “Fluffy pinks and baby

blues are showing up less and are being superseded by neutral hues such as taupe or malachite green that can be embodied in a wider range of situations. My policy is that rules are meant to be broken. We’re happy to help you mix-and-match décor to invent quirky and memorable experiences for your event.”

The Metro New York catering professional shared her preview of glassware for Fall ‘23: “The Essex Tinted Goblets are a great example of a classy style, with a royal feel and a detailed look,” she said. “It provides a vintage appearance and chic sophistication that’s perfect for conventional events. For more out-of-the-box get togethers, the Stockholm Collection has avantgarde tones that can match warm or cool palates. The 15oz glasses have color options like tinted smoke, amber, amethyst, or the newly released midnight blue, apricot, or sage green. With so many choices, the tints add pops of spice sure to am -

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To make your table setting more inviting, incorporating seasonal fruits, such as pomegranates and figs, as decorative accents can add a touch of whimsiness

Party Rental’s furniture solutions combine both comfort and that unique look

Among this year’s hottest looks is the return of crimson to Gala tabletops.

Many corporate event planners are looking for new signatures including an ode to the legendary painter Van Gogh

EXPEDITE WORK AUTHORIZATION FOR ASYLUM SEEKERS NOW

New York City is a melting pot of people from around the globe. Nowhere is that diversity better reflected than in our city’s world-renowned restaurants, which showcase the flavors, cuisines, and cultures of people from around the world.

We were thrilled to recently join influential restaurateurs including Danny Meyer, as well as New York City Mayor Adams, Gov. Kathy Hochul, Reps. Dan Goldman and Jerry Nadler. With that in mind, we were inspired to join New York’s labor, business and political leaders recently at a press conference in Brooklyn.

The goal was to come together to ask President Biden for special federal work authorization for the tens of thousands of migrants who’ve arrived in the state since last year and to send him a simple message: put asylumseekers to work.

I am proud to represent the restaurant industry, and every day, I hear

from local business owners who are struggling to hire enough people to fill their job openings. Being short-staffed hurts, their businesses and the customer experience can suffer

The restaurant industry has always provided opportunities to immigrants, seeking better lives, including my great-grandparents who escaped persecution and arrived here in New York City. They worked hard, and my family eventually opened bakeries and cafes in Brooklyn and Queens. And all these generations later, immigrants continue to be the backbone of our hospitality industry. They are essential to the fabric of our communities. They are vital to our local and na-

tional economy. This issue is personal for me, and to millions of others.

To address the staffing shortage, restaurateurs want to provide lawful work opportunities to the recently arrived migrants seeking asylum, so they can help fill these job openings and run their restaurants, stimulate our economy, support themselves and their families, and not have to rely on government. But to allow this, we need the federal government to act, now. We can wait no longer. While you debate, they want to work. We need to run our restaurants.

We have challenges on our hands, and by delaying work authorization for thousands of people already here in America, it only serves to exacerbate the challenges we face. But there is an easy solution to one of the challenges. I urge the federal government to expedite the work authorization process. It’s time to permit local businesses that want to hire asylum seekers to do so, and to allow the folks who want to work and help contribute to society to do so, all lawfully

A White House official responded to the New York Democrats by saying certain populations are already eligible for work authorization and pointed to the administration’s use of Temporary Protected Status. “We need Congress to act,” the official said in a statement. “Only they can reform and modernize our decades-old immigration laws.”

Once migrants arrive in the U.S., they have to wait 180 days after filing an application for required paperwork. The backlog fuels an underground economy that makes workers vulnerable to exploitation. Meanwhile, New York City is struggling to fill thousands of vacancies across municipal agencies.

Mayor Adams and Governor Hochul have urged an expansion of Temporary Protected Status, a program that allows certain immigrants to work legally in the U.S., to more countries. The state needs additional immigration judges, too, they said.

New York has stepped up and taken on enormous responsibility caring for the recently arrived migrants. It is now time for the federal government to step up and authorize our local businesses to hire the asylum seekers. We urge the Biden Administration and Congress to rise above the politics that divide us, and unite around policies that unite us, like honest work, delicious meals, great restaurants, and the American Dream. This is not only about doing what is morally right, but also what’s economically right, and, in the restaurant industry it is about what’s gastronomically right.

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

And all these generations later, immigrants continue to be the backbone of our hospitality industry. They are essential to the fabric of our communities.

SNF ANNOUNCES 2023 EQUIPMENT GRANT RECIPIENTS

The School Nutrition Foundation (SNF), the charitable arm of the non-profit School Nutrition Association (SNA), late last month announced winners of its 2023 Equipment Grant Program. Five school nutrition professionals are being awarded grants for their school meal programs. Each grant is worth between $20,000 and $100,000 of equipment.

Facing persistent staffing, financial and supply chain challenges, school nutrition professionals around the country applied for SNF Equipment Grants in the school year 2022-2023 to receive new equipment to benefit their school meal program. The 2023 SNF Equipment Grants are made possible by the generous contributions of ITW Food Equipment Group (Hobart Equipment and Vulcan Equipment), Food Warming Equipment Company, Inc., Innoseal Systems, Cambro Manufacturing, Winston Foodservice, Sterno Delivery and Sterling Manufacturing.

Kimberly Minestra, Nutrition Services Program Director for Evanston Township High School District 202 in Evanston, IL is the recipient of the SNF Hobart Equipment Grant, worth up to $35,000 Minestra oversees a school nutrition program central kitchen that provides meals for four unique serving locations in the high school as well as for 17 elementary and preschools in the surrounding community.

“We are excited to add additional Hobart mixers and meat slicers to our kitchen…this equipment will help the nutrition department reach its goal of providing more

semi-scratch meals,” said Minestra.

Dr. Nadine Mann, Child Nutrition Program Director for East Baton Rouge Parish School System in Baton Rouge, LA was selected for the SNF Winston Equipment Grant, worth up to $100,000

This upcoming school year, the East Baton Rouge Parish School System will reopen three schools that were used as charter schools for the past two decades. “The Child Nutrition Department has been tasked with getting the kitchens ready for use, Mann explained. One of the sites includes much of the original equipment from when the building was constructed in the 1960s.”

“When the Parish discussed reopening the schools, there was no discussion about the funds needed to replace outdated or broken kitchen equipment that the food management company left when the charter schools were closed,” Mann continued. This grant will allow the nutrition team to purchase cooking, holding and serving equipment, with the hope to also add equipment to their new Chef’s Test Kitchen that will be used to prepare and test new products and train staff on cooking techniques and presentation. According to Mann, adding these pieces of equipment will greatly assist the team in pro -

viding healthy and delicious school meals at the newly opened schools and hopefully lead to an increase in school meal participation.

Christina Britt, Cafeteria Director for Bray-Doyle Public Schools in Marlow, OK is the recipient of the SNF Vulcan Equipment Grant, worth up to $50,000 This grant will replace school ovens that date back to the 1970s and some antiquated pieces of equipment in the elementary school that hinder the nutrition team’s efforts. Properly functioning ovens will cook food more evenly and team members will not have to rotate the food while cooking. Britt believes the new ovens from Vulcan Equipment will also drastically reduce team members’ stress levels.

“We refer to the ovens as our ‘ladies.’ We have one that is too tired to cook on some days, one that is ready to go most days and one that likes to eat aluminum foil,” shared Britt. The new ovens will provide more options for menu planning, alleviating the limitations that currently hamper breakfast and lunch menus.

The Fayetteville City Schools in Fayetteville, TN and their School Nutrition Director Megan Hall are the recipient of the SNF Food Warming Equipment (FWE) Equipment Grant, worth up to $25,000.

While all three schools in the Fayetteville City School District need equipment replacements, Hall says the greatest need is at the high school. The freezer and refrigerator stopped working over Christmas break, so items that need to be kept frozen are stored in the freezer at the middle school building next door. The refrigerator only works when it is partially stocked, so food needs to be brought from the middle school refrigerator daily.

“We have equipment in our kitchens that have been broken since I started working here,” Hall explained. She says duct tape is needed to keep one warmer door closed, requiring team members to constantly check to ensure food-safe temperatures. At times, they must move the food from the warmer to a stove to keep it at the proper temperature.

The school nutrition team at Somerville Public Schools in Somerville, NJ is the 2023 SNF Collection Grant winner worth up to $20,000. The district nutrition team struggles with outdated and insufficient equipment needed to prepare meals; for example, there is no stove in the kitchen at Somerville Middle School.

“These pieces of equipment will greatly improve efficiency for our nutrition staff and allow for additional meal choices for students,” said Brian Erdman, Southern Region Lead, Maschio’s Food Services, Inc.

The supporting equipment companies will consult with grant recipients to customize awarded

continued on page 134

“We are excited to add additional Hobart mixers and meat slicers to our kitchen…this equipment will help the nutrition department reach its goal of providing more semi-scratch meals.”

— Kimberly Minestra

BRINGING

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE SCOOP

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

IN MEMORIAM

SCOOP was saddened to learn that the Bigelow family shared the news of second-generation CoChairman David C. Bigelow’s peaceful passing. Mr. Bigelow was an extraordinary leader who led the company, and the tea industry overall, with the highest level of integrity and an unwavering spirit of determination. Examples of his accomplishments have included launching specialty teas to the mass market through grocery channels which not only paved the way for the future of tea in the U.S. but placed Bigelow Tea as a market leader. Another notable milestone in his brilliant career was the development of the foil pouch for each individual tea bag that today has become the accepted industry gold standard for protecting tea’s freshness and flavor.

Cindi Bigelow, third generation president and CEO says, “My father was my mentor for my entire life both personally and professionally. He never wavered from the traits I admired the most. He was a humble, grateful and a kind man. He leaves a big hole for my family, our extended family at Bigelow Tea and far beyond, but we will continue forward with the lessons he taught us all….think about others before self.”

The family kindly requests any donations be made to the David and Eunice Bigelow Foundation. Donations can be made via Paypal (via this link, or directly to paypal.me/bigelowfoundation) or via check. Checks can be mailed to 201 Black Rock Turnpike, Fairfield, CT 06825 address, Attn: Janned Serrano. These contributions will continue David Bigelow’s

spirit of generosity and make a positive difference in the lives of those in need, just as he did throughout his remarkable journey.

CITYMEALS ANNOUNCES NEW BOARD MEMBERS

SCOOP heard that with the start of the new fiscal year, Citymeals welcomed Colleen Goggins as the new president of their Board of Directors. Currently a non-executive director for TD Bank Group, she has served on the Citymeals board since 2011.

She succeeds previous co-presidents Daniel Boulud and Bob Grimes, who now serve as board chair and president emeritus.

They also welcomed three new members to their board: Giusy Buonfantino, a former vice president of Consumer-Packaged Goods at Google Cloud; Alex Guarnaschelli executive chef at Butter, cookbook author and television personality at the Food Network; and longtime supporter Barbara Tarmy, a partner at William Jones Wealth Management.

ICE MACHINE OWNERSHIP COST REPORT RELEASED BY EASY ICE

SCOOP learned that Easy Ice, the only national provider of commercial ice machine rental solutions, has released their analysis of the total cost of ice machine ownership on their blog. After 14 years of delivering their all-inclusive ice machine subscription to thousands of customers and with decades of combined industry experience among their staff,

Easy Ice possesses a degree of insight on commercial ice machine economics that business owners won’t find anywhere else. The brand’s piece on total cost of ice machine ownership empowers businesses to make better, more informed decisions about how to get their ice equipment. Read it on the Easy Ice blog at https://shorturl.at/loOYZ.

CARBONE FINE FOOD RELEASES WORLD FAMOUS SPICY VODKA SAUCE NATIONWIDE

SCOOP learned that Carbone Fine Food added to its line of jarred sauces a spicy vodka sauce popularized by the spicy rigatoni vodka dish on the menu at Carbone. The latest addition to its retail offerings was created in partnership with the founders of Major Food Group, Mario Carbone, Rich Torrisi and Jeff Zalaznick.

The award-winning Chefs Carbone and Torrisi, oversaw the development of the Spicy Vodka recipe, prioritizing quality and authenticity by strictly sourcing some of the world’s best-tasting tomatoes, grown in volcanic ash, handpicked in Italy and cooked in small batches. With the additions of Calabrian Chili, and slow-cooked onions, consumers will find a depth of flavor only found in Spicy Rigatoni Vodka dishes at Carbone restaurants.

Alongside Spicy Vodka, the brand is releasing two new pizza sauces, one Original and one Spicy version, ideal for elevating at-home Pizza nights. With the perfect balance of sweet Italian tomatoes, fresh onions, fresh garlic, and spices consumers can elevate their creations to produce pizzeria quality pies.

Carbone pasta sauces are available among a wide distributor network, including both UNFI and KEHE. For any trade inquiries, you can use sales@carbonefinefood.com.

JOSH KERN NAMED CEO OF SPB HOSPITALITY

SCOOP learned that SPB Hospitality, an industryleading operator and franchisor of restaurants spanning a national footprint, announced the appointment of Josh Kern as Chief Executive Officer. He was continued on page 102

Mr. and Mrs. David Bigelow

named interim CEO in August of 2022. SPB Hospitality encompasses a wide array of brands in the casual, fast casual, quick service and fine dining categories, as well as bars and breweries. Kern steered the company’s merger with Krystal, the original quick-service slider concept in the south. Furthermore, he has blended the companies while streamlining costs and launched the first major refranchising effort for the Krystal brand.

Kern’s people-first vision for SPB Hospitality remains centered on three core principles: collaboration, innovation, and customer-centricity. Kern joined SPB Hospitality in 2018 as Chief Marketing Officer before taking on the President of Concepts role, overseeing marketing, culinary, beverage, supply chain and information technology. Kern’s other restaurant experience includes serving as Chief Marketing Officer for Cerca Trova Restaurant Concepts (largest Outback Franchise system), Chief Marketing Officer for Smashburger and Vice President of Marketing for Quiznos.

THE SEA PINES RESORT CHEF BEN HARRIS PROMOTED TO RESORT EXECUTIVE CHEF

Ben Harris, The Sea Pines Resort’s Executive Chef of Restaurants, has been promoted to Resort Executive Chef. He will oversee all resort restaurants including Quarterdeck, Links, an American Grill, Coast, Ocean Lounge, Fraser’s Tavern and Harbourside.

Since arriving at The Sea Pines Resort, Harris has built strong relationships with the Lowcountry’s finest purveyors and fishermen and works closely with the Sea Pines community’s Heritage Farm to showcase the herbs and greens grown there on menus throughout the resort.

JOSEPH DAY APPOINTED EXECUTIVE CHEF AT THE SAINT ANDREW’S GOLF CLUB

SCOOP learned that with more than 25 years of culinary experience, Joseph Day is the new executive chef at The Saint Andrew’s Golf Club, America’s oldest golf club.

Day joins The Saint Andrew’s Golf Club after serving in a similar capacity for two years at Quaker Ridge Golf Club, a private golf club in Scarsdale, N.Y. He supervised four kitchens there, overseeing as many as 20 employees. It was his second stint at Quaker Ridge as he was Executive Sous Chef for three years beginning in March 2002.

Prior to Quaker Ridge, Day worked at Hudson National Golf Club where, in 2006, he joined his mentor, Gerard Bourkney. Day started at the Croton-on-theHudson property as Chef de Cuisine before earning a promotion to Executive Chef in 2017 when Bourkney retired. In all, Day remained at Hudson National for nearly 15 years.

Day also has held chef positions at Morefar Golf Course (Brewster, NY), Peter Pratt’s Inn (Yorktown, NY), and Crabtree’s Kittle House Restaurant & Inn (Westchester, NY), where he was mentored by Bourkney.

ERIC MARTINO NAMED PRESIDENT OF MINA GROUP, MOVES FROM JOSE ANDRES GROUP

SCOOP learned that most recently Martino spent six years as the José Andrés Group’s chief operating officer overseeing more than 30 restaurants in nine countries, and a team of more than 2,000 employees with more than $275 million in revenue. During that time, he oversaw hotel partnership agreements with the Conrad Hotel in Los Angeles and The Ritz-Carlton Nomad in New York City, as well as the opening of Mercado Little Spain, a multi-concept food hall at Hudson Yard’s in New York City. Martino began his career working through the ranks of Carrabba’s Italian Grill,

where he was trained as a chef before moving on to be a general manager. He later became vice president of operations of the Nashville based MStreet Entertainment Group.

FARM TO FORK INCUBATOR FEATURES FOOD-TECH STARTUPS

SCOOP learned that Techstars, a global investment firm that provides incubators across a range of industries, has unveiled the 11 food-technology startups in this year’s Farm to Fork Accelerator.

The companies chosen for the 2023 Farm to Fork Accelerator, which is based in Minneapolis, leverage artificial intelligence and other tech to address foodindustry challenges such as sustainability, labor, supply chain, and human and animal health.

The Farm to Fork Accelerator, which is conducted in partnership with Ecolab, is a three-month, inperson learning program during which startups have access to Techstars mentors and other resources. The program concludes with a “Demo Day” in which the startups pitch their concepts to other potential investors. The Farm to Fork portfolio, which includes cohorts of food companies from 2021 and 2022 Farm to Fork Accelerators, has raised a total of $154 million, according to Techstars.

This year’s finalists are:

• BeChained, an AI-powered energy-tech solution based in Spain that seeks to help industrial consumers save money and reduce energy consumption and carbon dioxide emissions from efficiency in production.

• ConnectedFresh, a provider of “internet of things” (IoT) monitoring solutions that automate tasks and monitor equipment to minimize food safety risks in

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Josh Kern

Eric Martino

commercial kitchens.

• Farmshare, an online marketplace that allows consumer to order products from small, independent food producers, including farms, ranches, and fisheries around the country.

• Gentian, which uses AI and remote sensing to monitor biodiversity and track vegetation ecology.

• OrdrSmart, a platform that enables ingredient suppliers to automate and track the process of sending samples to CPG manufacturers.

• Population, an environmental health and safety operating system for the food industry’s last mile.

• Puebla.io, which seeks to provide digital supply chain collaboration solutions for tropical commodities such as coffee.

• Rubilabs Veterinary Services, which provides final-mile delivery for essential vaccines and other animal health products for livestock in Africa.

• Tavolo, an AI-driven restaurant analytics platform that enables business owners to automate marketing.

• Uuvipak, which makes a patent pending, 100 percent home compostable — and edible — material created from upcycled food waste and designed to replace single-use plastic.

• xBlock, an AI assistant for restaurants connecting all data into one system to better communicate with customers, staff, and managers across multiple devices.

“We are thrilled to welcome an incredible group of talented founders to Minnesota this summer for our Farm to Fork Accelerator,” said Sarah Bain, managing director of Techstars Minnesota, in a statement. “This year’s cohort delivers forward-thinking solutions that address the most dire issues across the food space and the ways technological innovation can be implemented for efficiencies.”

Techstars, which has conducted accelerator programs in Minnesota since 2016, provides initial funding and takes an ownership stake in the startups. This year’s Farm to Fork program kicked off on July 10 and runs through Oct. 5.

LES DAMES D’ESCOFFIER NY AWARDS 2023 SCHOLARSHIPS

SCOOP learned that Les Dames d’ Escoffier New York (LDNY), the nonprofit educational, scholarship, and advocacy organization serving women in the culinary, beverage and hospitality industries, announced 19 meaningful scholarships were awarded to recipients enrolled in accredited culinary and pastry arts, nutrition, food science, hospitality, and wine and spirits/fine beverage programs in New York and New Jersey.

The students were recognized and celebrated for

their current achievements and promising futures at the annual LDNY Scholarship Awards held at the Institute of Culinary Education (ICE) in New York City.

“LDNY’s scholarship program brings our mission to life. To truly empower the next generation of women leaders, Dames know it is imperative to provide talented and ambitious women with the financial resources needed to pursue their professional goals. The impressive achievements of our scholarship recipients are powerful proof that investing in talent improves individual lives and our industries,” explained Wanda Mann, President of LDNY.

Since its inception in 1977, LDNY has awarded more than two million dollars to over 1,000 recipients. In her keynote address, Ikimi Dubose-Woodson, co-founder and CEO of The Roots Fund, reflected on the impact of that milestone contribution as she discussed leading by example and empowering people to take an active role in society. “Scholarships provide financial relief and a sense of community. Oftentimes, scholarship organizations become your first mentors and folks to network with in an authentic way. It builds a forever connection,” said DuboseWoodson.

Armita Jamshidi of Cornell University was awarded the 2023 L’Etoile Scholarship, which is given to a student destined to be a star in the culinary world. Jamshidi was recognized for founding a nutraceutical food product, based on her Iranian grandmother’s recipe, that helps relieve menstrual cramps, called SheBalls.

Culinary Institute of America student Cassandra Coe was the recipient of the Tony May Scholarship, established by Dame Marisa May Metalli in loving memory of her father, Tony May, the restaurateur and authority on Italian cuisine. Although Coe is not of Italian heritage, she feels as though she is “Italian by heart.” Her mission, like May’s, is to teach people that there’s more to Italian food than spaghetti and meatballs.

Over $75,000 was awarded to the 19 students attending Cornell University, Culinary Institute of

America (CIA), Institute of Culinary Education (ICE), International Wine Center (IWC) Kingsborough Community College, Montclair State University, New York City College of Technology, New York University and Careers Through Culinary Arts Program (C-CAP).

GRUBHUB REVEALED STUDENT DINING

TRENDS

Burritos, cheeseburgers, and chicken quesadillas were the three meals that students ordered most frequently via the Grubhub platform, according to findings from its inaugural ’22–’23 Delivered: Campus Edition report.

Broken out by meal-time, the top food orders were as follows:

• Breakfast: donuts, sausage burritos, and bacon, egg, and cheese bagels.

• Lunch: burrito bowls, mac and cheese, and spicy chicken sandwiches.

• Dinner: pad thai, boneless wings, and miso soup. On the beverage side, students’ most ordered caffeinated beverages were cold brew, vanilla iced coffee, and Frappuccino.

“With demanding schedules, early classes and finals, it’s no surprise college students consume cup after cup of caffeine. When it comes to their cup of joe, students prefer their caffeine served cold. The top three coffee drinks ordered this past year on campus were all cold beverages,” noted Grubhub.

RESTAURANT NEWS: AVENTURA, FL:

Renowned Canadian hospitality collective JOEY Restaurant Group opened its newest location in the newly developed Esplanade at Aventura, an expansive all-in-one shopping, entertainment and fine dining destination set in a luxurious open-air setting. JOEY Aventura marks the restaurant group’s first venture in Florida. Helming the kitchen is Executive Chef Matthew Stowe, a Top Chef Canada Season 3 Winner, Author, and Culinary Institute of America Alumni.

BROOKLYN, NY:

Camille Becerra, the alum of Top Chef, who previously ran the kitchen at De Maria on the Lower East Side, is now cooking at the Ace Hotel in Downtown Brooklyn. She’s revamped the menu at the hotel’s restaurant, As You Are, and is overseeing the food served at its lobby bar and will work with executive chef Mi-

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LDNY 2023 scholarship recipients (Photo credit Anthony Leo)

from page 104

chael King and pastry chef Danny Alvarez.

MANHATTAN:

Libertine, a French bistro from Partner Cody Pruitt, formerly the beverage director and general manager of Anfora and Executive Chef and Partner Max Mackinnon, previously of Relae in Copenhagen and Rose’s Luxury in Washington D.C., opened in the West Village. Mackinnon first gained recognition with his restaurant Pistou in Burlington, VT, where he garnered a James Beard Award nomination.

DANA POINT, CA:

Award-winning, James Beard nominated chef, John Tesar, has opened his acclaimed Texas-based steakhouse, Knife Modern Steak. There’s an impressive wine list curated by its expert sommelier, Georgi Stoianov, and an innovative craft cocktail program for locals and visitors to enjoy.

NORWALK, CT:

Powerhouse restaurateur Greer Fredericks, a fearless talent within the Fairfield County restau -

rant scene, most well-known for bringing lowcountry cuisine to South Norwalk in the form of Mama’s Boy Southern Table & Refuge and Peaches Southern Pub & Juke Joint on in Norwalk, recently introduced the next incarnation of her bourbonlaced, chicken-fried, homegrown restaurant concept in the form of Greer Southern Table, a hybrid of Mama’s Boy and Peaches.

WEST HOLLYWOOD, CA:

Chef Tue Nguyen, known as TikTok Star Tway Da Bae, is opening her first restaurant in partnership with the H.Wood Group’s co-founders John Terzian and Brian Toll Đi Đi promises to be a love letter to Vietnam and its dynamic metropolises, foodways, culture, and citizens. Following her time at Spago, Nguyen has blazed a culinary trail all her own with social media as her medium and Vietnamese food as her message. Nguyen, better known by her online moniker, Tway Da Bae, has garnered a fanbase of more than 1 million across YouTube, Instagram, and TikTok, and inspired countless cooks with her approachable recipes and effervescent personality.

GREENWICH, CT:

Award-winning chefs Scott and Heather Fratangelo are bringing a fresh perspective to Greenwich with Freebird, a fast-casual chicken restaurant with a menu focused on chef-driven sandwiches, salads, wraps, and more. Co-owners Scott and Heather Fratangelo also own L’inizio in Ardsley, NY, offering a seasonally-driven, Italian-inspired menu and recognized as one of the best restaurants in Westchester by Westchester Magazine. The restaurant celebrated 10 years in 2023 and received a Michelin Bib Gourmand. Before Executive Chef Scott opened L’inizio, he was executive chef/owner at the award-winning Spigolo in New York City. Prior to that he made his mark at some of New York’s most celebrated restaurants including Union Square Café (as sous chef), Gramercy Tavern, Capsouto Frères, Café Centro, and Estia. Scott is a graduate of the NY Institute of Technology’s culinary program. He has worked exclusively with Feeding Westchester to help feed the 1 in 5 people who are food insecure in Westchester County. Executive Pastry Chef Heather has developed her palate for all things dessert at New York City’s Union Square Café (where she and Scott met), Eleven Madison Park, db Bistro Moderne, and Salute. She graduated from the French Culinary Institute.

VETERAN CHEF AGNELLO BRINGS INNOVATIVE CONCEPT TO QUEENS

The beer industry has witnessed a significant transformation over the years, with a growing emphasis on consumer involvement and personalized experiences. In line with this trend, Queens beer aficionados were introduced to a novel concept when John Agnello introduced the concept of “pour your own beer” to the region at his Tap This restaurant in Rockaway Beach. This concept allows customers to have direct control over pouring their own beer, offering a unique and engaging experience.

Tap That, a pour-it-yourself beer spot with a popular outdoor yard is the brainchild of Agnello, a lifelong restaurateur who has found an adopted home in Rockaway. “I have 35 years in the business. My father was a chef, my grandfather was a chef. I have never had another job other than in restaurants,” Agnello explained.

Agnello’s entry into the restaurant

and foodservice industry reads like a movie script. “Like many others, I don’t think I chose to be a chef; it chose me!,” he quipped. “My dad was a chef, my grandfather was a chef, and I have never had another job other than working in restaurants! And honestly, I wouldn’t have it any other way. I couldn’t imagine a life where I went to a job every day that was exactly the same. The most exciting thing about what we do is that every day is different. I love food and people equally, and I think they both should be treated with respect and dignity.”

Agnello was born and raised in Bridgeport, Connecticut, and spent his life in the hot, fast-paced, and incredibly loud world of restaurant kitchens. “No two days are the same. Every day is an absolute challenge,” he said, “You gotta be nuts.”

Agnello followed his father’s and his grandfather’s footsteps into the kitchen world, going to culinary school by

way of the U.S Navy, and served two years cooking at a naval base in San Diego.

Following his job at Morton’s Steakhouse in Connecticut, Agnello settled into NYC in 2000, and worked in a few high-end steakhouses before opening up Burger Bistro in Brooklyn, a high end burger joint. Unfortunately, both Burger Bistro locations had to shut their doors due to the Covid pandemic.

Six years ago, Agnello visited Rockaway and fell in love with it, he moved here, and once Burger Bistro shut down, he began looking for a new venture on the peninsula.

Shopping for ideas, Agnello came across the idea for a digital serveyourself beer tap system from PourMyBeer and ran with it. The process also eliminates the need for servers and bartenders.“It’s innovative,” he said, “I mean, let’s face it. pouring beer from a tablet is new.”

The PourMyBeer process begins

by putting money on, or pairing your credit card with an RFID card, which gives you access to Tap That’s 30 taps of rotating beers.

“You don’t have to go in for a whole glass either, as we charge by the ounce, so you can just go around sampling,” Agnello explained. “We actually encourage you that… there is no need to spend $8 on a glass of beer that’s new to you. You can certainly pour an ounce and taste it. If you like it, great. If not, you can move on to something else.”

Agnello is a chef, first and foremost, and has gone full on with the food, as his menu has tasty burgers and an incredible Ahi Tuna Club Sandwich. He has also added creative fare including a Rockaway Clam Chowder and a Pork belly BLT.

“The response has been honestly overwhelming. People have been super excited about it. They love it,” he said, “I couldn’t be prouder to be a part of that. I could not be happier to be here.”

The veteran toque also understands the vital role of great food in attracting returning patrons to his beer concept. “My signature dish at the restaurant has been an Ahi tuna stack with fresh mango, cucumber, ponzu sauce, lemon zest, toasted sesame, and basil oil. Every item on this plate comes from Chefs Warehouse! Choosing Chefs’ Warehouse for me was a no-brainer, considering their extensive portfolio. Rather than having five or six different distributors for produce, meat and poultry, seafood, and dry goods/pantry items, I can order it all from Chefs’ Warehouse. From prime meats to produce, everything is always top quality,” Agnello added.

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Chef John Agnello

The delicious Ahi Tuna Stack from Tap That in Rockaway Beach, NY

By Jackson Hart

CRAFTABLE BRINGS DIVERSE PLATFORM OF SOLUTIONS TO NATION’S RESTAURATEURS

It became easy Pre-Pandemic for restaurant and operators to see their POS as the be all and end all of the tech side of their daily operation. As business changed and priorities and profit niches evolved into areas including Takeout and delivery, it became clear that operators needed a platform not just a POS.

When Craftable first started over ten years ago, there was a serious need in the hospitality industry—for a service that could help managers in all branches of food service to keep track of inventory, labor, and production in one place. Today, Craftable has continued to provide these services for establishments ranging from bars to restaurants to hotels, and plans to keep growing with the industry.

“When Craftable started, most people were using spreadsheets or the back of a napkin to manage their costs and stay organized,” said Phil Probert, VP of Sales. “The problem with those

spreadsheets is that they don’t talk to each other.” Originally envisioned as a beverage management product, Craftable quickly grew to become compatible with other areas in the hospitality industry, and is currently used by celebrity chefs, big-name hotels, and mom-and-pop businesses alike. “It’s really all about the people and the relationships and utilizing that. It comes down to understanding the operator, knowing they’re not a typical person behind a desk, and catering to their needs and their business to set them up for success.”

A subscription-based software platform, Craftable is fully mobile and can be used on a phone or tablet—which means you can manage vendors and order inventory from the walk-in freezer. Craftable checks all the boxes of the fundamental food service workflow: starting with the supply chain, Craftable allows users full control over all aspects of ordering and receiving

inventory, including tracking rebates and credits. Craftable reduces labor cost and time, not only by centralizing back of house systems to one phone application, but also by integrating with labor management companies. Craftable also makes purchase management, invoice management, and recipe costing seamless—and it’s compatible with over 60 POS systems.

A major draw of a service like Craftable is the ability to integrate multiple systems in one consolidated platform. Probert gave the example of Craftable’s Logbook—any complaints, issues, broken appliances, etc. can be logged into the system, so that they’re easily accessible when ordering product, assigning roles to employees, or opening in the morning; no back-of-napkin notes here. This undoubtedly cuts down on labor costs and allows employees to spend their time working on the things that matter most, without having to search through emails or be surprised when something is out of place. This way, not only can those disparate spreadsheets of ten years ago can finally talk to each other, they can provide realtime updates based on data from sources across the business, and valuable data that can be used to make future decisions.

With all of the technology we have to sift through every day, having everything in one place becomes essential. For busy

people in an already busy industry, picking and choosing technology shouldn’t become yet another task. With new technology emerging at a rapid pace, Craftable is committed to continuing their growth, like they’ve done since their inception over a decade ago.

In many ways, the next generation of technology has a lot to offer the industry. Particularly for processes such as inventory and purchase management, invoice generation, and costing, Craftable’s bread and butter, automation could significantly cut down on processing time and labor costs. “We have a lot of applications in the pipeline for automation, and making decisions based on analytics,” Probert said. There are a lot of possibilities for growth, and Probert says he’s excited to bring AI applications into the hospitality industry, to save time and reduce labor.

Craftable’s service has a number of different tiers, so if you don’t need a particular module, you don’t have to pay for it. “Not every kitchen has a bar, and not every bar has a kitchen,” Probert noted. This way, managers can pick and choose what works best for their business. Pricing is dependent on the business’s needs, so you won’t pay for what you don’t use.

Experts are available at Craftable to answer questions and assist every step of the way; you can contact them at hello@craftable.com or partners@ craftable.com.

“When Craftable started, most people were using spreadsheets or the back of a napkin to manage their costs and stay organized.” — Phil Probert

from page 2 BLAZE PIZZA

dustry, their contributions will be vital in achieving our strategic goals,” Beto Guajardo, CEO of Blaze Pizza explained enthusiastically. Before joining the Blaze team, Moran was Vice President of Strategic Development at Focus Brands International, where he worked on the development for the global franchisor and oversaw operations of over 6,000 restaurants.

With years of experience in the restaurant development industry, Moran’s expertise is in “international growth” which will help expand the franchise across North America and beyond. “Our goal is to expand our footprint worldwide from the Philippines, to the U.K., and become the pizza industry’s leading worldwide franchisor,” Moran said.

Moran’s vision is highlighted by a unique mission. “We would like for pizza and the Blaze brand to act as a enable each of our international franchisees to add local touches including spices and proteins to their menus,” he said.

This inventive strategy introduces fresh creative concepts to diverse nations, aiming to establish a distinct style unique to each location. “Not only does that embrace the local culture of wherever we add a franchise, but it actively supports nearby farms and distributors. Connecting different

RATIONAL

Fast and Versatile

cultures with their brand around the world is a sure-fire way to get people talking, especially in countries where there is not fast casual, artisanal pizza.” Moran and his Blaze international development team seek to bring the same savory fare that US customers have enjoyed for the past two decades.

Other than taking over the world one personalized pie at a time, Moran sees the selection of real estate and locations as crucial to growth. “We see a world of opportunity in nontraditional venues including airports, arenas, amusement parks, and more.

The veteran executive also sees ghost and virtual kitchens as potential platforms for growth. These kitchens operate without a traditional dine-in or storefront, focusing solely on fulfilling online delivery and takeout orders.

“Ghost kitchens are known to be cost effective, have an increased reach in the community, simplified operational setups with flexibility, as well as the fact they allow for recipe experimentation with more ease than a typical restaurant would,” Moran concluded.

Blaze Pizza is making waves domestically and with a unique fast casual dining experience, With the leadership of Kevin Moran, Blaze is sure to carve its niche as a world leader in quality pizza.

WOLFGANG PUCK

from page 4

caccia, crisp bacon, griddled eggs and Tillamook cheddar. Lunch highlights include a Sugar Snap Pea Salad made with arugula, shaved radish and pecorino cheese tossed in a Treviso mustard vinaigrette; the 1228 prime burger, topped with dijonnaise, American cheese, kosher dill pickles and red onions, served on a brioche bun and served with fries; and smoked bacon BLT with mayo, heirloom tomato and iceberg lettuce in rustic sourdough bread and served with fries.

Signature dinner selections include hand-cut steak tartare served with garlic-chili-almond salsa matcha, crispy potatoes and garlic aioli; grilled California squid with gigante beans, Castelvetrano olives, herbs and fresh lemon; truffled chicken pot pie made with market vegetables and thyme velouté in a housemade puff pastry; and grilled Snake River Farms Zabuton Steak prepared with a mustard-peppercorn au poivre and served with a potatobacon terrine.

erations, Doug Chippewa. Debuting with cocktails showcasing flavors of summer, the menu honors 1228’s diverse playlist. Highlights include the 1228 Negroni, made with Botanist Gin, Campari, Amaro Nonino, Carpano Antica and house-made brine; “Mysterious Ways,” described as a ginger spice and stone fruit cocktail inspired by a Pimm’s cup, is made with apricot Carpano Antica, Averna, cucumber and Fever Tree pink grapefruit sparkling soda; and “Somebody Else,” described as a rich, spiced and slightly bitter rum punch, is made with Diplomatico Reserva Exclusiva rum, Triple Sec and pineapple.

Prepared from an exhibition bakery, artisan breads range from classic sourdough to seasonal creations. An assortment of pastries, breads, desserts and craft coffees are served from a counter throughout the day. .

from page 82

Looking ahead, Urbanik aims to add more RATIONAL combi ovens to the banquet kitchen as the 355room resort continues to grow. He appreciates their high capacity, variety of cooking functions and space-saving feature.

“They’re big enough units that they can accommodate a lot of products, especially important for a busy resort like us, and they’re so versatile,” says Urbanik, explaining employees will, in a matter of a few hours, go from roasting chicken to steaming potatoes to switching back to roasting another menu item. “They save not only time, but

space in the kitchen that you would need to do all those functions [with traditional equipment].”

Employees also value the quality of the product the iCombi ovens produce. At the ChopHouse, for example, they prefer to use the units for a mushroom side because they can get a really good roast on them at the right time and temperature versus braising or roasting them in the restaurant, Urbanik says.

Overall, he says, “They’re a really great piece of equipment to help solve a lot of problems.”

All photos by Allison Rezendes

Behind the inventive, flavorful cuisine is Robins, executive vice president of domestic operations for Wolfgang Puck Fine Dining Group, culinary director, Dustin Lewandowski, and Alex Huizar, executive chef of 1228 Main. Artisanal breads and pastries are made fresh daily by a talented team of bakers led by Kamel Guechida, director of pastry development and operations for Wolfgang Puck Fine Dining Group; along with Sébastien Polycarpe, executive pastry chef; and Brittany Simmons, lead baker for 1228 Main.

The wine collection is inspired by the partners’ favorite selections and reflect new finds one might look forward to sharing with friends versus statement wines. Created by wine director, David Morris, the wine list includes more than a dozen selections by the glass.

In keeping with downtown Las Vegas’ eclectic bar scene, 1228 Main offers next-level cocktails, including barrel-aged spirits that are used in the negronis, by talented mixologist and now director of op -

The design of the 6,000-squarefoot restaurant, bar and bakery blends the bones of the building with modern architecture, from an array of materials mirroring the original brick to rich brown banquettes, communal tables and a slatted wood ceiling. The art, by celebrated local artist David Ryan, adds pops of color to the bar and dining room. Recycled Propaganda, the moniker for favorite local street artist Izaac Zevalking, is behind graffiti that spans an exposed surface of the walk-in cooler. Outdoor dining is available on either side of the main entrance.

An expansion to the building houses an ambitious bakery and catering business that is equipped to facilitate orders throughout the Las Vegas Valley. 1228 Main can host up to 130 guests between the dining room, patio and bar.

the table can be an easy sell.”

She’s especially going through a lot of prosecco because, while it’s not what they’re generally pouring for guests who simply want to sip it, the prosecco on tap is an integral part of their spritz program – a hot selling section of the cocktail menu. Both the prosecco and the red on tap are big sellers. Robinson shares, “We’re burning through either of them at a similar rate. That’s because our spritz program is such a chunk of the menu and that’s a highest seller.”

With high volume drinks like the spritz time efficiency for service is key. Robinson loves having the draft system available as she remarks, “There is definitely a huge benefit to being able to top off a carafe or a glass. You don’t have to open bottles, reach into refrigeration. On tap is a big part of the efficiency of Pies. Also, we are right next door to an outside amphitheater, so it’s good to have the small thingslike an extra moment to enhance service - that happen with efficiencies at

the bar.

Being cost efficient also comes into play when you buy in true keg format. And a lot of it comes down to waste. Robinson and her colleagues know that if you open a bottle on a Monday and don’t sell it for a couple of days that wine is past its prime and needs to be dumped as it’s not the quality you’d want to serve your guests. At a place like Poole’side Pies which is open only four days a week keeping wine fresh is really a positive for their bottom line.

In Winston-Salem, North Carolina at The Katharine Brasserie And Bar in the Kimpton Cardinal Hotel Bar Supervisor Justin Rankin is constantly considering his bottom line while he develops menus for the restaurant and the lobby wine hour and that draft system the restaurant has installed plays a big part of it. Though he doesn’t currently have any cocktails on tap he notes, “We definitely have the infrastructure. We change menus at least quarterly to keep present with what’s relevant in the city. We do a lot

of events here and part of that is that we do a lot of cocktails for the cause.”

For a big group being able to push out drinks fast is helpful. Rankin also utilizes his draft system to surprise and delight guests. He shares, “I have done mini-taps – batched cocktails for the hotel. I do that for the hotel about once a quarter. It’s a little extra other than the wine hour.”

Rankin sees his wine on tap program as the little extra nudge guests need to be more adventurous. A USP (unique selling proposition) for the hotel as it builds great memories and helps drive local business sometimes too. Recently he had a verdejo on tap, and before that a rose. With wines like verdejo that may not be familiar to clients it’s easier to educate when they’re on tap as Rankin explains, “I think if you’re doing something that’s not universally known – cocktail or wine – and you take that profit margin and lower the price you can intrigue the guest, then the bartender can educate. On tap it’s easy to give you a taste of

the wine.”

Truthfully, that taste of verdejo didn’t intrigue guests enough that they were willing to take a whole glass at the price point it was offered, but that’s the beauty of a draft wine; even if it doesn’t move it’s not like it’s sitting in a bottle and oxidizing so at least you can eventually run through it rather than dumping it.

Cocktail service on draft has similar efficiencies. Additionally, you avoid consistency issues. Batched recipes taste as they should, and balance isn’t dependent on individual bartender skill. The last thing you want happen is that cocktail influencer coming in and posting about your signature drink and having other guests follow yet find the drink isn’t consistently great.

Like a draft system preserves your wine, it also can preserve your bar or restaurant’s reputation. So many reasons to think about adding wines, and cocktails, on draft to your bar menu if local statutes allow.

the 2019 SECURE Act, unrelated employers can join together even if they are not in the same industry or region.

4. Participate in a plan sponsored by a Professional Employer Organization (“PEO”), which can also provide human resources and payroll support, along with benefit plan offerings.

5. Participate in a multiemployer plan for employees covered by a union contract.

Many of these options allow employee retirement contributions to be integrated with payroll (avoiding the burden of manual adjustments and potential for error). In addition, the IRS limits for these retirement plans are substantially higher than the IRA limits, offering employees additional opportunities to save their own money for retirement. In 2023, the maximum 401(k) employee contribution is $22,500 ($30,000 if you’re age 50 or older), while the IRA limit is $6,500 ($7,500

if you’re age 50 or older).

Under the recently-enacted SECURE Act 2.0, employers are entitled to additional tax credits when sponsoring their own retirement plans. Employers with less than 50 employees are eligible for a threeyear start-up tax credit equal to 100% of the administrative costs for a new plan (up to a maximum credit of $5,000). For employers with less than 100 employees, existing law provides for a 50% tax credit. In addition, SECURE Act 2.0 provides for additional tax credits for employer contributions to a new plan. The additional credit lasts for five years and is equal to the amount of employer contributions, up to $1,000 per employee. This credit applies to employers with up to 50 employees and is phased out for employers with between 51 and 100 employees. None of these credits is available for an employer’s participation in the NYS Program.

resources. Look around for commercially compostable facilities and recyclers in your area. What makes the most sense for you?

You may find that you need the high performance characteristics of rigid plastic and have a local recycler who can accept them. Or you might find that you can work with paper cartons that are commercially compostable and welcome near you. Balancing these tradeoffs, while difficult, is the key to finding the right package you need.

Fit and Size

The fit and size of your packaging is crucial to a successful packaging program. You want packages that fit your food easily. Ideally, you want them to have little space left over as well so customers don’t feel like they got a small portion. Take the regular orders from your menu, combo meals especially if you offer them, and see how they fit into the different packages you’re evaluating.

The Look

Food packaging has to be appealing to a customer’s eye whether it’s standing on the shelf at a supermarket or being dropped off on someone’s porch. Otherwise, it can harm their appetite. The packaging has to convey the value of the product inside it, which means you want a package that looks clean and inviting—not something that’s leaked grease or is difficult to open or handle.

By now, you should have a few options in mind for your packaging. As you narrow down your options, ask yourself these questions:

• How does your food look inside of it with the lid open? With the lid closed?

• Does the package get greasy or otherwise gross looking after some time?

• Does it appear easy to open and/ or inviting?

Deliverability

Food delivery is a growing business and it makes up more and more of restaurants, grocery stores, and even convenience stores’ bottom lines every year. Many third-party apps will deliver up to five miles—which could mean multiple potholes, sharp turns, and other hazards to your food.

That’s why it’s important to get a package that can stand up to the rigors of even a rough delivery experience. Having inserts that keep your food separate from each other or compartmented plastic containers can help keep your foods from swapping flavors during delivery and transit.

Budget

Of course, everything comes down to the budget one way or another. If you’ve followed our suggestions above, you should have the right-sized packaging with the right performance characteristics that makes an impactful, yet cost-effective, investment in your brand. If you’ve got too large a package or are using too many SKUs,

you may be missing out on cost savings. Your packaging is an extension of your brand and not just a cost of business. It’s your brand ambassador, and it makes sense to invest in it.

Get More Insights about Food Packaging from the Pros

As an innovative food packaging provider, Inno-Pak doesn’t think outside the box; it reinvented the box. For more than 30 years, InnoPak has had the pleasure of providing the most innovative packaging and best-in-class customer service to the foodservice, grocery, and convenience store industries.

If you’d like more tips on how to put your best food forward, visit Inno-Pak’s blog at https://www.innopak.com/ blog/. There, you can find information about using QR codes, how sustainability factors into consumers’ decisions, the latest trends in packaging and how they’ll impact your business, and more.

ucator. Many years ago, education was about teaching the three R’s, we taught that for many years. But today, we teach everything, I really think the school system has to have a holistic approach to educating children. When it comes to nutrition, fitness, wellness, that is part of that. Now, just like the rest of education, there is some responsibility outside of the school system at home, maybe with the community. But once again, I think we have to embrace that part of our job as showing students, educating students on how to be healthy, how to be physically fit, how to be physically active, and also their diet and so forth. I actually think being physically active is often overlooked. It’s not talked about enough. It’s one thing to watch out our diet is but I think we need to be more physically active, including myself, and I tried to be.

So, off the couch with video games and onto some sort of a phys-ed program. That is correct. And once again, phys-ed programs have been cut through time. And it’s a shame, it’s not really a side effect of child nutrition, but it’s a factor.

You recently had your annual convention and trade show in Denver. Can you talk about some of the highlights that came out of that event?

First of all, when it comes to that conference, the biggest highlights are the exhibit floor. There was over 800 booths that consisted of over 320

CHOTTO MATTE SF

companies. And it’s always great to see anything new they may have, to see if there’s any new companies that I could utilize. I know there’s a lot of plant based in the world today. You see advertisements for plant-based products and so forth. So, we did have a lot of plant-based manufacturers there. The other thing I like seeing is just maybe presentation, because a lot of times it’s about how we serve students. When you go to your convenience stores, it’s all about how it’s packaged and presented to you. And I think sometimes we’ve got to do something similar in our kitchens. We also had over 100 education sessions, where participants could go to their topic of interest and so forth. And last but not least, just networking. When you’re able to talk to a colleague in another state, and have conversations about how you do this, and you work through this, you take away a lot.

Anything on the equipment side like combi ovens that have caught your eye in terms of production of food?

Combi ovens are something I have purchased in a couple of districts I have been in. They’re great, because it takes care of the oven and the steamer. The challenge with the combi oven is obviously the learning curve. And one of my biggest hurdles, and I think a lot of people feel this way is training time with our staff. That’s something that’s not often thought of, and it’s often overlooked, but I just need training time for my staff. But combis are a

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shi and Pollo den Miso. The brand’s culinary identity has been curated by internationally acclaimed Group Executive Chef Jordan Sclare, promising a menu full of bold natural colors, mouth-watering taste sensations and fresh organic ingredients. Leading the kitchen in San Francisco is Chef Carlos Couts, who joins as Head Chef, bringing to life Sclare’s creations, with a wealth of restaurant expertise in tow. Also set to make an impression,

the Tokyo to Lima beverage collection, inspired by the innovation of the cuisine and bursting with unlikely flavors and playful ingredients. San Francisco will also see its own capsule cocktail menu released post-opening, with exclusive sips inspired by the local landscape.

Chotto Matte’s global appeal shows no signs of slowing down, with further expansion planned for Nashville, Philadelphia, Riyadh, Manchester and more. The concept

hot topic. And we’re always looking for equipment that maybe just makes our kitchens more efficient and so forth.

With that, are you concerned with the ability to attract people coming forward to work in child nutrition?

I think it’s fair for me to say that a lot of people are having trouble finding people to work. It’s no different in education. We’re struggling with finding teachers, custodian secretaries, and likewise, I’m struggling to find cooks. I don’t have an easy solution. I know we didn’t used to have to recruit. But I feel like we are now reaching out there, and we actually are actively recruiting in all those positions, including cooks. So yeah, that’s a concern.

Any committee working on that? Any concrete recruiting plans as an association?

I don’t know from an association standpoint, I know from my district standpoint, we’re looking at going to college fairs, and so forth. And we’re also just doing a lot more promoting on our social media and our website, hey, come work for us, here’s some of the benefits, sometimes our pay is not the best, but we do have some positives to these things.

You’re out of there at 4 o’clock, you can have a life, there’s a lot of positives to it all.

You’re off on the weekends, you’re with your children for holidays, and that kind of thing.

When we talk a year from now, you’ll have a very different look at it, I’m sure. What does the future look like in terms of the next generation of leadership? What do you see?

I’ll tell you one thing I feel, and I hope this doesn’t reflect my age, I feel like there’s a lot of younger people becoming child nutrition directors earlier in their career. And I actually welcome that, because sometimes they think a little bit differently, they think outside of the box that I’m used to. I think they’re willing to take some challenges that maybe older people like myself aren’t willing to take. And I think that helps everyone. And I’d say something else that the SNA has been working on is we’re trying to make sure our board, people involved in leadership positions with committees and so forth is diverse. We really want to make sure we get input from all types of people, young, old, etc., just so we’re getting input from everyone.

As you look into the crystal ball, what changes do you hope that you will be able to make?

Well, I don’t know how measurable this is, but I would like to hope a year from now, I can be very happy with the feeling of how important child nutrition is when it comes to educating students. That both principals, teachers and the greater community really recognizes the role that the cooks and cafeteria managers and others play when it comes to education.

seamlessly adapts to each of its locations, while the unmistakable essence of the brand remains at the forefront.

Fronted by acclaimed real estate firm Blatteis & Schnur, the redevelopment of 100 Stockton will revitalize the key intersection of Stockton and O’Farrell in Union Square, which is poised to become the center of San Francisco’s retail core. Given the city’s legendary food scene, the addition of Chotto Matte

on the building’s rooftop will notably become one of the few openair rooftop dining terraces in San Francisco.

Chotto Matte San Francisco is located at 100 Stockton St, San Francisco, CA 94108. For more information, follow Chotto Matte San Francisco on Instagram at https:// www.instagram.com/chottomattesf/

20 years of work with the NYC DOE. In our 20 years, we have worked in kitchens, cafeterias, classrooms, recess yards - and with all levels of stakeholders. For this program, we hire chefs, who are uniquely qualified to prepare meals from whole ingredients, which is what we will be doing in school kitchens across the city.

Chef Telepan, could you share with Total Food Service readers how the Chefs Council members collaborated to create over 100 culturally relevant recipes that will be served to nearly one million schoolchildren?

Please name three of your favorite recipes.

I’m not sure I could pick just three! We are working with some great chefs on recipe development, and they have all contributed in a very personal, thoughtful way. From Grace Ramirez’s Sofrito to Zoe Adjonyoh’s Cowboy Caviar Salad to Anup Joshi’s Kachumber Salad to Yessemi Awosan’s Jollof Cauliflower Wings — we have some fun, exciting recipes for the kids to eat. Working with our Chef Council has really helped Wellness in the Schools to expand our repertoire and allows us to bring the best flavors and delicious recipes to NYC public schools.

Nancy, how did WITS gather feedback from students and parents regarding the recipes, and how did both WITS and OFNS respond to this feedback?

Together, we tested the 100 recipes that were developed by the Chef Council and brought 15 to schools for samplings. We offered sampling tables at the selected schools, highlighting the “star of the show”, or the featured produce, such as sweet potatoes or cucumber or cauliflower. In addition to the sampling tables, our teams moved through the cafeteria tables to deliver samples. We then provided students with tickets to place in the “thumbs up” or “thumbs down” buckets. We also conducted taste testing at OFNS headquarters, where a finite number of students came on a “field trip” to test. In these

cases, we used an application called “plicker” where we could scan the room for test results and take votes via an app. This was our “hard” data and the collection at the schools was considered “soft”. We used the feedback to inform the fall menu.

Chef Telepan, could you provide details about the specific training that the school cooks are undergoing to implement the new recipes in all public school locations?

As with all of Wellness in the Schools’ training, we test and evaluate the recipes ourselves to ensure they are appropriate for a school kitchen and meet nutrition standards. We then talk through techniques, ingredients, and the best ways to prepare a recipe with the OFNS development team. We are also making training videos that detail each step of the recipe, with different knife cuts or cooking techniques that will bring out the best in each recipe. Then from there, our team of WITS Chefs begins training the school cooks on the specific recipes as well as general kitchen techniques. WITS Chefs will continue side-by-side support in schools throughout the next two school years, rotating through schools as the recipes roll out on the menu.

Nancy, what can students in schools affiliated with WITS look forward to in terms of the back-to-school menus this fall?

All students in NYC public school can look forward to trying out the new scratch-cooked, plant-forward and culturally relevant recipes. Wellness in the Schools will also work in 30 schools, providing our educational programming -- cooking and nutrition classes, plus fitness breaks. The cooking classes are based on recipes they will see on their menus, to help increase participation.

For information on bringing Wellness in the Schools to your school, school district, or organization, please visit: https://www.wellnessintheschools.org/

BADGER BEVS

from page 20

country clubs and many other areas that are looking to move away from these brands that are mass distributed,” Vogel said. “Those brands have done a great job of educating the market—we like to think that we’re elevating the market.”

One of the keys to the Vogel driven marketing strategy for the Badger Bevs launch was the selection of a distribution partner. “We are thrilled to be collaborating with The Chefs’ Warehouse to bring our innovative line of mixing solutions to leading food and beverage operators in the New York Metro area and Florida,” noted Vogel. “Chefs’ Warehouse is known in key markets by talented bar staff, hospitality owners and management as the ‘go-to’ for the newest high-quality menu and beverage innovations in the country. We are perfectly aligned to provide that level of service and quality to the Chefs’ Warehouse customer.”

So why the name Badger for this new line of mixers? “The Badger is this tenacious little animal that’s gone viral in recent years for its toughness and resilience,” Vogel said. “We thought it was an apt name given the fact that we’re going up against some major players.” And it is—competing with bigname brands that are available at

the grocery store is no easy task, but Badger Bevs is up to the challenge.

With the growing interest in supporting smaller, locally-owned companies, Badger, whose products are all made in the United States, is in a good position to break into the beverage market. “The pandemic knocked out so many smaller players who were trying to break into the space, so the timing was right,” Vogel mentioned. Using this to their advantage, Badger Bevs was able to make a name for themselves despite existing in a market that already boasts so many big names.

Badger Bevs’ clientele consists primarily of bar and hotel owners, country clubs, bar managers, and, perhaps surprisingly, chefs. “Because of the way the liquor laws in New York are structured, chefs are often the ones placing the orders, even for the bar,” Vogel said. Knowing this, it’s no wonder that attention to detail and quality is important to Badger’s buyers. These are mixers made specifically for highend, fine-dining locations.

For more information on Badger Bevs’ innovative line of mixers, visit https://badgerbevs.com/ or find them available at https://www.chefswarehouse.com/about-us/premierbrands/badger-bevs/

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However, the new way of approaching service has introduced a learning curve. “Two out of 100 people that just don’t want to get up and get their own beer? Or, you know, say they have to use an RFID card to pour a beer? Of course there is. And I totally respect that,” Agnello says.

As a new kid on the block, Agnello hasn’t wanted to step on anyone’s toes, which included trying to create a menu that doesn’t intersect with anything anyone else on the peninsula provides.

“I don’t want to ‘out Roger’ Rogers’, I’m not going to ‘out Healy’ Healy’s,” he said. “If you’ve been going to your

local pub for 35 plus years, honestly, you should probably still go there. Because I hope that in 35 years from now, people who’ve been coming here for that amount of time wouldn’t just jump ship and go somewhere else,” he said, encouraging people to at least add them into their weekly rotation of going out spots.

Agnello has given his patrons the power to explore a wide array of brews and experiment with their own pours. It also has provided a platform for local breweries to showcase their products, fostering a stronger sense of community and support for the flourishing craft beer industry in the region.

CHEF JOHN AGNELLO

eating less animal products,” says Davis.

Ethical concerns also play a significant role in the rise of plantbased food consumption. As awareness of animal welfare is -

sues increases, many individuals are choosing plant-based diets to avoid contributing to the suffering of animals raised for food. Factory farming practices often prioritize efficiency and profit over the wellbeing of animals. Animals are often confined in small, overcrowded spaces, and subjected to stressful and inhumane living conditions. Some are given growth-promoting hormones and antibiotics to increase production, all of these leading to ethical concerns about their treatment.

This year’s Plant Based World Expo North America will feature around 250 companies displaying their latest offerings. Multiple conference sessions will also take place over the three-day event, including business presentations, educational classes and plant-based cooking demonstrations.

For manufacturers and business professionals, there is a separate in -

dustry summit to discuss the trends and challenges manufacturers are facing, as well as the Hosted Buyer Program, which has been described as a “speed dating” type meeting where buyers can find the types of products they are looking for from manufacturers. In a world seeking change, Plant Based World Expo is helps restaurateurs and foodservice

operators create a strategy to add items to their menus that can help satisfy growing consumer demand.

To learn more and register for Plant Based World North America, visit https://plantbasedworldexpo. com/register/

“Every generation can appreciate the benefits of a plant-based diet, yet the younger generations tend to be more driven by animal welfare and the environmental impact of eating less animal products.”

— Ben Davis

you must prepare the ammo. If you don’t, you will be dead in the water!

How did you build your team?

Building my team was challenging as I had transitioned from a restaurant to a club. I had already familiar staff, and then I had to hire restaurant staff who had to learn new skills to adapt to the new environment. Additionally, our location in Jersey City made it difficult for some potential employees to commute to work, as public transportation is limited. During the interview process, I had to be careful not to ask illegal questions about transportation, which required me to use specific wording to ensure we remained legally compliant. One way we overcame this challenge is by utilizing carpooling. Despite these challenges, I am proud of the team we have built and the hard work they put in every day.

What are some of the drawbacks of working in a club setting?

Although working in a club setting is very rewarding, some drawbacks exist. For example, even if an employee loves the job, they may be laid off after just eight months due to seasonality, which can be a significant source of stress and uncertainty. This is especially true for cooks and dishwashers who may need more financial stability to fall back on.

How did you address this issue?

To address this issue, I hire parttime staff working in local Jersey restaurants to help ensure that everyone has enough work to keep them financially afloat. The right approach and mindset can also be a rewarding and fulfilling experience for everyone.

How do you keep the camaraderie in the kitchen, especially for a seasonal place?

Keeping camaraderie in the kitchen is crucial, especially in a seasonal place like Liberty National. I foster a team mentality by encouraging

from page 28

open communication, supporting each other, and celebrating small victories. We have regular team meetings to discuss challenges and successes and work together to find solutions. I also recognize exceptional work and show appreciation for my team’s efforts. By creating a positive and supportive environment, we can work together seamlessly and efficiently, even during the busiest times of the year.

What advice do you have for res -

taurant chefs wishing to make the transition? What are the positives and negatives?

My advice to restaurant chefs wishing to transition is to trail for more than a day; this holds for any role. When you first arrive, many changes will come to mind, but spend some time observing and implementing positive changes with everyone’s input.

Chefs might find that the linelevel employees and the members could resist change. I recommend

planting the seeds and letting them grow organically. If you come out swinging, the whole equilibrium of the kitchen will be disrupted. Listen to the employees about the members’ requests and how they enjoy particular food and beverages.

The positives of being a Club Chef would be: better hours; my last restaurant’s kitchen closed at 2 A.M. The negative would be the downtime, which isn’t a negative for everyone. I am just used to going 100 mph from working in NYC kitchens.

from

sumer choices, including patented Best Foam technology, flavor point syrup station fitted under the counter, simultaneous dispensing of hot water and coffee for ease and efficiency, and hot and cold brewing ability. “There’s even Twin milk storage containers that allow the machine to dispense multiple milk options, including dairy free and plant-based options without contamination,” added Costa’s Tim Warner.

The Windy City booth also highlighted Coca-Cola’s expanded Simply Mixology juice portfolio. The winner of the 2023 FABI Awards featured a line of refreshing, fruit forward, alcohol free juice beverages inspired by your favorite cocktails. The three Simply Mixology varieties include Strawberry Guava Mojito, Lime Margarita and Peach Sour. “They are crafted to be enjoyed with or without alcohol for the perfect cocktail or mocktail,” Chaffin noted.

Among the most interesting highlights of Coca Cola’s NRA offering was a truly visionary initiative aimed at the challenges facing the planet and society relative to solving the complex issue of plastic waste. Alex Nicolaou, who serves as the Company’s Senior Manager, Sustainability for the North America Operating Unit was on hand to help customers increase sustainability in a variety of ways. “We are very excited about our newly designed recycling unit that can actually help the consumer who is through with their beverage read which dispensing bin to use by reading a sensor in the cup,” Nicolaou said.

A goal of providing a “Recycling Value Assessment” and provide suggestions for improving the amount of material that gets to a recycling facility. “We also support customers by connecting them with partners that offer reusable cup programs. Our goal is to join with like-minded partners and customers to activate around recycling that help build habits for life, which ultimately helps the company reach its goal of creating a better shared future for all,” Nicolaou concluded.

Coca-Cola’s Josh Gurley was also on hand to collaborate with foodservice

operators on strategies to maximize guest checks through innovative bundling and marketing. The Cross-Functional Leader and Growth Strategist offered guidance on how the brand’s Digital Value Bundle can engage guests and improve operations. “We have seen how the right loyalty programs can help solve various business challenges. These include recruiting new customers, increasing purchase value, winning back lapsed consumers, increasing the number of visits and driving awareness of new products and services,” Gurley said.

The marketing exec also shared the highlights of Coca-Cola’s recently conducted proprietary research. “We realize the importance of developing strategic digital partnerships with leaders in the space that can create value for customers,” Gurley added. These partnerships can range from technology companies to foodservice aggregators and are focused on both driving growth and reducing costs. Some of the partnerships highlighted in the booth include Doordash, UberEats and PopMenu.

drugs, toiletries, and much more for decades, but like many industries since the start of the pandemic, convenience stores are evolving. With consumer expectations at an all-time high, award winning architecture and design firm, CRTKL, is working with 7-Eleven to re-imagine its stores and to attract consumers. To do this CRTKL is featuring the follow:

• High quality pre-made food pick up location. With domestic road trips increasing post pandemic, consumers are looking to receive food and continue on their travels.

• The traditional cult-following product. We’ve all walked into a 7-eleven and made a bee-line to the slushie machine. Stores should play into these cult-following areas and design them to be convenient and easy for customers to enjoy.

• Partnerships with local brands and stores to reflect the local flavors and cultures (wineries, breweries, tacos, craft-made snacks, etc)

• A Sense of Place and Genuine Experiences — Beatrice Girelli, Indidesign: We think that “honesty” is a trend and hopefully it is not just a trend but it is a cultural change that is here to stay. We work with many prominent established chefs and although their background and style are quite different there seems to be a common denominator that ties everyone together. Honesty in the food means being able to surprise and stimulate the senses by using fresh locally and sustainably sourced product combined, juxtaposed and paired in unexpected ways. Plates are simple, beautifully balanced compositions aimed at showcasing every ingredient on the plate. The cultural background of the chef is seamlessly fused with the locale to deliver genuine experience and sense of place. These are the same principles that we use as the foundation of the design concept of the space.

PARTY RENTAL

from page 94

plify your event and provide a lasting impression.”

One of Bates and Party Rental’s tenets is that the setup can’t be complete without a sturdy base – the tablecloth. “Earth tones and florals are always a hit around the flannellined September days,” she said. “When considering tablecloths, looking at the cross section of texture and color is the key. Nu Weave, a new, custom-made faux linen with a waffle-print-type pattern provides a sturdy alternative to traditional linens. With 20 available colors, choosing the right one will be like walking into the ice-cream shop with an empty stomach and a sweet craving. Other more detailed designs are the new sage green etoile print, blue cornflower paisley print, or the Morocco black and gold print.”

Bates shared her thoughts on upcoming furniture trends. “Aside from what’s on the table, other aspects matter too when throwing a memorable event; and you don’t want to

sit out on seat selection. The options for specialty chairs are abundant and can offer unique touches no matter the theme. There are tons of possibilities that are in line this season, like the navy-blue reception chair, black Bellini chair, or even a director’s chair to make your guests feel like their name will be the next on the Hollywood Walk of Fame.” Bates and her Party Rental LTD team are always on the lookout for the next trending colors. “Viva Magenta was named Pantone’s 2023 Color of the Year, a strong and natural color that radiates bold expressions of power. It can flow well with all types of Fall looks, modern or rustic, sophisticated or festive – It works,” she concluded.

So, whether you’re partying with the Gatsby’s, gearing up for the Mad Hatter’s tea party, or preparing for a Ballroom Blitz, Party Rental LTD is equipped for any occasion this upcoming season.

with a 500 lb. daily production capacity, the machine is well-suited to small and medium-sized restaurants and bars. We’ve also seen cafes and coffeeshops select the IM500SAB to use square cubes in their iced drinks, setting them apart from their national chain competitors.

In the specialty ice world, only Hoshizaki makes an extra-large square cube. The IM-50BAA machine creates giant 2-inch cubes that transform cocktails into statement pieces. The 2x2 square cubes are comparable in size to Hoshizaki’s sphere cube, another standout specialty ice type. All you need is one cube per glass.

* Special Note: we strongly recommend moving the extra-large square cubes (or the sphere cubes, if you choose that type) from your ice bin to a freezer in order to preserve their shape. This ice is prone to losing its shape if left too long in the unrefrigerated bin.

By Model Type

For some business owners, the ice machine’s design is an important factor because space is limited and they may not have room to install a standard ice machine in their kitchen. Additionally, they might want the ice right behind the bar or counter, accessible at a beverage fountain, or accessible at a selfserve water and ice station.

Our recommendations in two of these special categories?

The Manitowoc NEO® 310 Series: Best Undercounter Ice Machine

Manitowoc’s NEO series delivers an ideal undercounter ice machine for restaurants, bars, and coffeeshops that want their ice close at hand but out of sight. Why are these ice machines our pick for the undercounter category?

• Removable bin makes for easy cleaning and service

• Large bin opening

• Designed to “breathe” through the front, preventing ventilation issues in tight spaces

The Manitowoc NEO 310 series

produces around 300 lbs. of ice per day and comes in dice (UDF-310A) and half-dice (UFY-310A) models.

The Hoshizaki DCM-300BAH: Best Water and Ice Dispenser

Whether you want a water and ice dispenser for your quick service restaurant, coffeeshop, or office micro market, we suggest nugget ice—one of the most popular ice types across all applications.

Hoshizaki’s 300 lb. nugget ice and water dispenser is one of the most reliable, and that’s saying something, given the tendency of nugget ice machines to develop mechanical issues more than hard cube machines. With the brand’s CleanCycle24 technology, your DMC300BAH will perform a 2-second flush every hour to promote overall internal cleanliness. Hoshizaki’s HGUARD Antimicrobial Plus agent will also help keep your ice and water clean between professional maintenance visits.

Scotsman’s HID ice machines are runner-up in this category, and you may prefer its smaller, softer cubes to Hoshizaki’s cubelet ice. While Scotsman is a solid choice in this category, we do think Hoshizaki rates higher on overall reliability.

For the complete list of 2023’s Best Commercial Ice Machines, visit the Easy Ice blog here.: https:// tinyurl.com/4dbd3xb3

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

For more information, please visit EasyIce.com.

from page 24

3. Calculate your ideal food cost. Using your product mix – what your customers actually purchased –combined with your recipe costing cards, you can find your ideal food cost, which is what your food cost should be if there was no waste, no theft, no spoilage, if you ran a perfect restaurant (which does not exist). Put that into a spreadsheet I’ve created called Menu Profitability Monitor and it gives you your ideal cost.

4. Decide where you’re going to price your menu in the marketplace. Are you going to undercut your competition and be the dive bar, which I do not recommend, or are you going to price like every one of your competitors? Or are your service and product that much better than the competition so you can charge more?

5. Re-engineer your menu. Sort

the data in your Menu Profitability Monitor in descending order from the items you sell the most of to the least and then you can decide if you’re going raise the price on your top one to three items in each one of the menu’s sections, if you’re going to drop losers, or add new items. You can look at ways to decrease costs such as buying smarter or decreasing portion sizes. You can add new items to the menu and move your mix around to influence your customers’ choices. Scientifically re-engineering a menu can get you to the food cost target you need.

Using the three-time markup approach is a terrible way to go about pricing your menu. To price your menu profitably, you must have a budget and accurate, up-to-date recipe costing cards. This is why you’ll hear me say the two most important systems any restaurant should have are budgets and recipe costing cards.

sweet dishes. Beyond that, chefs have become very creative in utilizing the entire melon with the exception of the skin.

Pickled watermelon rinds have become a staple on menus to add great crunchy texture and light acidity. Compressed watermelon provides an intensely sweet and lightly bright flavor explosion when added to literally any dish, and can really perk up something that’s heavier and make it light.

The great thing about compressed watermelon is that you can infuse it with different flavors and herbs to really highlight what it is you enjoy!

On the island of Milos in Greece, they are known for their ‘Karpouzopita’, a watermelon pie made with honey and sesame seeds, and sometimes a touch of mizithra cheese (a sheep’s milk cheese).

People have become familiar with a watermelon and feta salad, because the sweet, crisp bite of the melon pairs perfectly with the creamy, tanginess of the Feta cheese … But why not add watermelon to your other summer salads? The sweetness of the watermelon goes perfectly with the tart yet sweet flavors of summer tomatoes.

Feeling spicy? Try grilling watermelon and adding a little hot pepper to it, squeeze a touch of lemon on there, drizzle with olive oil and enjoy! Or, make a watermelon gazpacho by blending it with any flavors you like.

You can even barbecue an entire watermelon, and carve it like you would a piece of meat!

Of course, there are countless ways to enjoy watermelon in sweet applications – but the best way is eating it as is!

What Angels Eat

Mark Twain proclaimed that tasting a watermelon was to know ‘what angels eat’. A slice of watermelon is perhaps the most iconic symbol of all things bright and fun in the sun for summer - now is the time to seize the bounty of the season and fully enjoy them in all of their magi -

cal melon-y wonder!

I want to know what you do with your watermelon in the summer? Send me your favorite recipes and pictures, and I’ll share my favorites on my social media - @ChefMariaLoi on Instagram, Facebook, TikTok and Twitter!

Karpouzi Salata – Watermelon Salad

Serves 4

• 2 tablespoons of balsamic vinegar

• 1 tablespoon of Petimisi (grape must syrup) [optional, but highly suggested]

• ½ cup Loi Ladi Extra Virgin Olive Oil (or other extra virgin olive oil), plus more for drizzling

• salt and pepper to taste

• 6 cups organic baby spinach

• 4 cups seedless watermelon, cut into 1-2” chunks

• 4 oz. Greek feta cheese, cut into 1-2” pieces

• ½ cup organic pecans, lightly toasted

• ½ cup whole wheat breadsticks (or croutons)

1. In a small mixing bowl, combine balsamic, petimesi, and olive oil, and season with salt and pepper to taste. Mix until emulsified.

2. In a large serving bowl, combine spinach, watermelon, and feta; dress the salad with the dressing. Season to taste with salt and pepper, and toss to combine.

3. Top with pecans and whole wheat breadsticks; drizzle with olive oil to finish and enjoy.

Chef’s Note: Tailor this recipe to your taste! Add or substitute different fruits, herbs, and/or nuts for your favorites!

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rials, businesses can minimize waste and save money. We also can help with portion control and accurate order management solutions that are crucial in reducing food waste. Improving food handling processes, such as proper storage, rotation, and date labeling, can also help businesses minimize food waste and enhance safety.

Our approach to adding new features to our Expos has always been about helping customers find solutions, improve operations, and save money. This year we are going to feature the importance of preventative maintenance and certified repair service of floor equipment in our popup repair shop. Our technicians will demonstrate their work and explain why an asset management strategy is important to any business using floor equipment.

Our show attendees will be able to sample a vast array of products. From janitorial supplies to food packaging

solutions, you’ll find everything you need to meet your business requirements. For instance, this year we expect to see a focus from our New York City customers on how to respond to the changes in garbage collection. From heavy-duty waste receptacles to properly sized can liners and innovative cleaning products, businesses can find a comprehensive range of options to address their waste management needs.

If you are looking for hands-on experience with new products for you and your team and a place to compare options, and make informed purchasing decisions, come visit our Innovations Expo next month.

September 20th at the Meadowland Exposition Center in Secaucus will be the perfect opportunity to discover game-changing solutions that can take your business to new heights. Just visit here: https://cvent.me/r91PV1 and we will have a badge waiting for you.

SCHOOL NUTRITION FOUNDATION

equipment based on their unique needs and opportunities to improve school meal services. Equipment could include ovens, mixers, slicers, food processors, coolers and other refrigeration, holding cabinets, dish machines, package sealing equipment, steamers, insulated tote bags and more.

“As nationwide labor shortages persist, replacing and upgrading equipment is a vital solution for schools needing to streamline kitchen operations to ensure students continue receiving healthy, delicious school meals each day. We are thankful for all of our industry partners for their unwavering support of school nutrition professionals and programs,” said SNF Chair JoAnne Robinett, MSA, SNS. School meal programs operate on extremely tight budgets, funded by cafeteria sales and reimbursements for meals served. Rising costs due to inflation and labor issues have left

ENTERPRISE GREECE

to sell their products globally.” By connecting these small, local producers with distributors and buyers worldwide, Enterprise Greece is accelerating the transition from decades of small-scale production and local trade.

The world is changing quickly, and with it, the way that food is produced and distributed. “The way that these Greek food products all started is the distributors that came out of the Greek diaspora. We’re talking about a very different world now—people are traveling to Greece, and the American consumer is getting to know Greece, so we’re not just talking about the diaspora anymore. So, distribution has changed greatly over the last few decades,” Alexandropoulou said. “There has been a huge increase in travel and tourism to Greece over the last few years, and many travelers are looking to bring the experience back to the US, from chefs who want to add more Greek

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many school meal programs without the critical funds to purchase necessary equipment for their cafeterias and kitchens.

The School Nutrition Foundation (SNF) is a 501(c)3, sister organization of the School Nutrition Association. SNF awards grants and scholarships to the men and women who feed the nation’s school children. It also provides professional development resources including training and school nutrition research. The School Nutrition Association (SNA) is a national, non-profit professional organization representing 50,000 school nutrition professionals across the country. Founded in 1946, SNA and its members are dedicated to making healthy school meals and nutrition education available to all students. For more information on school meals, visit www.SchoolNutrition.org/SchoolMeals.

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recipes to their menu to individuals who appreciate the healthy, flavorful ingredients.”

This has led to greater diversity in Greek products as well, with more international interest in Greek wines and seafood than ever before. The importance of diversifying product lines for international distributors; “the past few years have been interesting. To survive as a business, to grow, we had to focus on bringing innovation to the world’s menus,” Alexandropoulou concluded. “As consumers become both more demanding and more interested in trying new things, extending our offering beyond the basic products has become crucial.”

With that goal in focus, Enterprise Greece is currently building an Export Help Desk, which can also help food service professional buyers and the distributors that serve them. This and more information can be found at enterprisegreece. gov.gr