June 2021 - Total Food Service by Total Food Service

NEWS

NEW OPENINGS

MORFOGEN MAKES STATEMENT ABOUT FUTURE OF NYC WITH 25K SQUARE FOOT BROOKLYN CHOP HOUSE LEASE I n the restaurant world, Stratis Morfogen is an iconic name, known for his successful ventures that have always been a favorite among the New York City and Hamptons most discerning dining patrons. Brooklyn Chop House will open a new Times Square location at 253 W. 47th Street on Tuesday, September 14th with the reopening of Broadway. This new 25,000 square foot marquee location in the crossroads of the world, comes after their first location (150 Nassau Street) in the heart of the Financial District took the city by storm. Owners Robert “Don Pooh” Cummins and Dave Thomas, along with Brooklyn Chop House’s Director of Operations, Stratis Morfogen are excited to bring their crowd-pleasing, one-of-a-kind dining experience to the heart of the Big Apple this summer. Brooklyn Chop House was put on the culinary map with their dim sum and chops, offering diners everything from homemade dumplings and noodles, to 35 day dry-aged prime steaks and double thick-cut chops. The parade of dumplings is a show in itself with uniquely delicious options ranging from Pastrami, Bacon Cheeseburger and Philly Cheesesteak, to French Onion Soup, Impossible and Gyro, which all get the dumpling treatment. The resounding response from those dumplings also led to the creation of Brooklyn Dumpling

Stratis Morfogen (R) poses in front of Brooklyn Chop House with owner Robert “Don Pooh” Cummins (Photo by Daniel Kwak)

Shop, which debuted in the East Village last month. Brooklyn Chop House is also known for its addictive L.S.D., the perfect Surf & Turf combination of Salt & Pepper Lobster, Ginger & Garlic Lobster, a Dry Aged Porterhouse Steak and an Authentic Peking Duck, Additional entrées include 35 Day Dry Aged Prime Steaks such as an 18oz NY Strip, 24oz Bone in RibEye, Grilled 16oz Filet Mignon, 32oz Bone In Tomahawk and 48oz Porterhouse for 2 and a 7lb

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Long Island Peking Duck. This new Brooklyn Chop House location takes over the space Buffalo Wild Wings once had. It will have room for 575 guests spanning vertically between five levels, with six private dining rooms and three bars featuring a dozen craft beers on tap. Additionally this expansive location will boast a rooftop called Brooklyn Beach House with a Frozen cocktail bar with a dozen delicious frozen drinks and Frosés on the menu with

150 seats and a retractable clear roof to be able to entertain guests rain or shine. Guests will also be able to enjoy the Brooklyn Chop House garden room, which will feature a second retractable roof. The restaurant will offer accommodations for private events including wedding receptions, birthdays, and special events. Guests will even have the option to post their

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June 2021 • Total Food Service • www.totalfood.com • 3

BROOKLYN CHOP HOUSE own personal message on Brooklyn Chop House’s huge, vertical exterior jumbotron video sign in the heart of Times Square! For VIP guests there will be private entrances and exits to the restaurant and its rooftop as well as Brooklyn Chop House’s subterranean private dining rooms. “Deals like this are usually only available to Fortune 500 companies because the landlords ask for millions of dollars up front for rent,” said Robert “Don Pooh” Cummins, a music exec turned restaurateur as he led this reporter on a tour of the building earlier this month. The former tenant, publicly traded Buffalo Wild Wings, vacated the space at the start of the pandemic, leaving behind a $15 million buildout. “They handed in the keys early in the pandemic and just walked away, leaving everything behind — even hundreds of bottles in the liquor cabinets and all the big screen TVs,” said Stratis Morfogen, BCH’s opera-

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“They handed in the keys early in the pandemic and just walked away, leaving everything behind — even hundreds of bottles in the liquor cabinets and all the big screen TVs.” — Stratis Morfogen tions director. BWW also abandoned an $850,000 Jumbotron that can be used by customers to blast marriage proposals or birthday wishes, and by liquor companies or other advertisers, Morfogen said. At the time BCH began negotiating the deal last year, Times Square was a ghost town, he noted. “I’d drive in and be the only person in Times Square. The garage where I parked my car was down from 1,800 cars a day to 35.” “Negotiating a deal during the lockdown was a risk, but that’s when the best deals were made,”

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said James Famularo, president of retail leasing at Meridian Capital Group, who repped both BCH and the landlord, Friedland Properties. Cummins initially rejected a 10-year lease offer and ended up with a 20year lease plus a base rent that was “50 percent less” than what Buffalo Wild Wings paid, he said. The rent will increase based on revenue, but is capped at a certain point, which Cummins declined to specify. “All we have to do now are cosmetic changes — like turning the roof into a Hamptons-in-the-city kind of beach lounge,” said Cummins, who got his start working with music

icons such as Sean “Diddy” Combs and Mary J. Blige, and is credited with discovering Foxy Brown. “This is a milestone and inspiration to other black entrepreneurs who want to get into the restaurant business and other businesses,” Cummins said. BCH first opened a 6,000-squarefoot space in the Financial District in 2018. The Times Square site will become its flagship. Cummins has been in the restaurant business since 2000. He is one of the first black IHOP franchise owners — with three in the city — and he is opening the world’s first Flip’d by IHOP, its newest quickservice brand, later this summer at Park Avenue and 23rd. In addition, Cummins is an owner of another concept, Brooklyn Dumpling Shop, which was founded by Morfogen. It opened a 1,000-square-foot flagship in the East Village’s St. Marks Place last month.

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

NEWS

TRADE SHOWS

INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK AND HEALTHY FOOD EXPO NY MOVE NEXT IN PERSON EVENT TO MARCH 2022 Restaurant Community Drives Decision – And Looks Forward to 2022 Live Event

fter conferring with the NY/ tri-state restaurant and foodservice community, and based on the feedback, Clarion Events Food & Beverage Group has announced that the 2021 International Restaurant & Foodservice Show of New York and Healthy Food Expo NY will not be held in July at the Javits Center in New York City. Instead, the next in person event will now be held at the Javits Center March 6-8, 2022. “As the industry starts to come out of the year-long impact of the global pandemic, we have been in close contact with hundreds of our exhibitors, sponsors, speakers and our association partner and they have reported that they are just not ready for a large-scale, live event in the second half of 2021 and are very much looking forward to gathering in person with their peers in March 2022,” said Tom Loughran, Vice President, Clarion Events Food & Beverage Group. “Although disappointed, our events are here to support the industry as a partner,

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Morgan Tucker Francine Cohen Leslie Super Editorial Interns Wyatt Semenuk Claudia Giunta Alycia June Cahn Brian O’Regan Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

and we know this is the right decision for our community. And overwhelming support from the vendor community for the 2022 event points to a strong return to a live event in March.” “Feedback from our customers helped us to refocus the event to meet the changing needs of the foodservice community,” added Loughran. “One of those significant changes is an all new education program through our new partner, EventEd. The restructured program will bring the best of curated content for all visitors through four new Educational Summits, for independents, foodservice, chains, and retail – and will make this a ‘must-attend” event. In the meantime, based

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on conversations with the foodservice community, we will continue to support the operator need for education and networking and will continue to provide year-round opportunities for foodservice professionals to connect virtually through our Digital Forums, a robust on-demand webinar library and late 2021, a new national digital event.” “We applaud the difficult decision Clarion Events has made and strongly believe waiting until March 2022 is truly what is right for the industry,” said Melissa Autilio Fleischut, President & CEO of the New York State Restaurant Association (NYSRA), sponsors of the trade

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Cover photo courtesy of ThinkFoodGroup Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2021 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy, $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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

NEWS

By Leslie Super

NATIONAL REPORT

ATLANTA’S RESTAURANTS SET FOR POST PANDEMIC REBIRTH

s the restaurant industry across the nation starts to emerge from the devastating impact of COVID, key marketplaces across the country continue to welcome back their dining patrons. Atlanta, GA finds itself in the crosshairs of the nation’s simmering political environment which led to MLB-Major League Baseball pulling its annual all-star game. With that in the background, TFS wanted to get a read on how the Georgia capital’s restaurant community is faring? “Any conversation about Georgia

has to start with the fact that we were the last state to close and the first to reopen,” said Karen Bremer, President and CEO of the Georgia Restaurant Association. “Our governor, Brian Kemp, was very supportive about following safety rules but allowing businesses to return. The restaurant industry is the second largest private sector employer in Georgia, second only to our agriculture business.” According to the Association’s statistics, it’s estimated that in 2020, Georgia’s restaurant industry was down $5 billion dollars. 57% of its

A sampling of the menu from La Tavola Trattoria in Atlanta, GA

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“The further out from downtown you go, the busier the restaurants get. Our neighborhood joints have come back much faster than our downtown ones.” — Kris Reinhard, Fifth Group Restaurants 19,000 restaurants closed, 378,000 workers were laid off and approximately 3,800 of those restaurants will not return. Asked about Atlanta, Bremer noted: “Atlanta’s downtown business center has been dramatically af-

fected by the lack of business travelers and employees who are slow to return to their offices.” She cited a recent study by Harvard, saying it attributed 28% of dining out to business. As for the rest of the Atlanta metro area, restaurants with outdoor patio space fared much better. According to Kris Reinhard, who’s on the board of Atlanta’s Convention and Visitor’s Bureau and a partner in Fifth Group Restaurants, proprietors of thirteen restaurants throughout Atlanta, areas that are starting to show signs of life again are Buckhead, the upscale residential district; Midtown, home to Piedmont Park; and West Midtown, brimming with dining hotspots and busy breweries. “The further out from downtown you go, the busier the restaurants get. Our neighborhood joints have come back much faster than our downtown ones.” Just outside the city proper, Reinhard said is a vibrant dining scene now in neighborhoods like the charming, and quaint Virginia Highland, Old Fourth Ward, where famed food hall Ponce City Market is and Decatur, buzzing with eateries walking distance from its downtown square.

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FOODSERVICE, REAWAKENED

TABLETOP CONSULTING

DESIGN & BUILD

FOODSERVICE EQUIPMENT & SUPPLIES

JANITORIAL & PPE

PAPER & DISPOSABLES

“Singer is the perfect equipment

partner. Their team of experts works closely with our team to design, build and supply all our kitchen and bar spaces for Knead Hospitality + Design, bringing our restaurant visions to reality.” Jason Berry, Founder & Principal, Knead Hospitality + Design Gatsby in Washington, D.C.

www.singerequipment.com

Design & Build: Singer EVI / Photography: Rey Lopez Architect: //3877 General Contractor: Herman-Stewart June 2021 • Total Food Service • www.totalfood.com • 9

NEWS

By Wyatt Semenuk

E&S SOLUTIONS

STANFORD SONOMA RE-ENGINEERS THE NATION’S DEALER MODEL

s vaccinations become platform, as well.” The sheer breadth more prevalent and CDC of Stanford Sonoma’s line of soluguidelines and protocols tions is unique. With a track record of continue to lighten, cussuccess in commercial kitchens that tomers everywhere are itching to respans hospitality (restaurants/hotels), turn to their favorite locales. In order education (schools/university cafeteto meet this influx of demand, restaurias), government sector, and food serrants all over the country have begun vice facilities across the United States, to reopen. What many operators fail Stanford Sonoma has the experience to realize, however, is that for many and knowledge to fulfill any task that’s of these customers, the bar has been asked of them. raised significantly. Over the past year, “What also sets us apart is our emthe food service industry has been rife phasis on the creative design aspect with flashy innovations, evolutions, of every order that comes our way,” and renovations, so it’s only natural stated Hall. “We urge every customer that customers will be eager to find to come in with their dreams. Part of out what’s new in every location they what we offer is a consultative sales visit. Thankfully, Texas-based stainprocess, so if you come in with your less steel fabrication and custom milldream commercial kitchen, it then work company, Stanford Sonoma, is a becomes our job to help mold that godsend for operators looking to show their customers that they’ve been busy by introducing sister ecommerce company Stanford Equipment. “One of Stanford Sonoma’s and Stanford Equipment’s biggest strengths lies in our versatility,” said co-owner Trinity Hall. “We have customers all over the spectrum, from restaurateurs to equipment companies, and the flexibility of our business allows us to offer something to each of them. We can simultaneously provide restaurateurs with our products while supporting other equipment dealers with custom works, all the while with full transparency and respecting their customer relationships. Our operation is 24/7 Trinity Hall, President and Co-Owner, Stanford Sonoma now having the ecommerce

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“We urge every customer to come in with their dreams.” — Trinity Hall dream into something that we can realistically bring to life. Because you never want to build a space too large, our service is comprehensive. We can take a seed from a customer and have our designers grow it into a variety of options, or we can help customers dial back a grand vision into something that’s proportional to their current scale.” For Stanford Sonoma, this creative aspect became particularly important when it came to pandemic accommodations. “As takeout and delivery demand began to skyrocket, so did requests for takeout and delivery-related products,” Hall continued. “The combination of Covid protocols such as barriers and cleaning stations, paired with new shelves and other fixtures, presented the risk of many businesses feeling sterile and unwelcoming. Our flexible creativity helped many of our customers circumvent this risk, allowing them to meet protocols and create new space while still maintaining a healthy and inviting atmosphere through our unique designs.” Stanford Sonoma has had particular success with Texas coffee shop, 151 Coffee. With three current locations, and over twenty more on the way, the brand is moving very quickly, thanks in part to Stanford Sonoma and

Stanford Equipment. “The owner came to us with several issues,” recalled Hall. “One of which was height. Certain elements were too high for the employees to reach while others were creating discomfort by being too low and forcing the same workers to bend over frequently. The owner also wanted an aesthetic upgrade, and had a very specific style in mind. Because of our unique niche in the fabrication industry, we were able to address both issues. We achieved balance between ergonomics and aesthetics without compromising either, and were able to help the owner create his very own brand-standard. 151 Coffee is now exploding across the Texas coffee scene thanks in part to its unique combination of form and function.” Stanford Sonoma has already made its mark on the industry, even having been recognized by the Office of the Secretary of Defense for their excellent work. Although the pandemic has presented the food industry with significant challenges, Stanford Sonoma is ready more than ever to help its customers by providing a one-stop shop for commercial kitchens and now offering Stanford Equipment ecommerce solution. “Seeing our customers’ eyes light up as we turn their dreams into reality is by far the most rewarding part of the job, and we at Stanford Sonoma look forward to doing exactly that for any who come our way,” concluded Hall.

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

REOPENING STRATEGIES

WITH LAURA CRAVEN

REDEFINING HEALTHY SPACES POST PANDEMIC

rior to 2020, if a restaurant or foodservice operator were shopping for a healthy location, the classified ad might read something like this: wellmaintained, good indoor air quality, and daylight. It would also feature low impact on the environment human health and supported by green cleaning. When the potential restauranteur went to visit the space, there would be entrance matting which keeps dirt out. The types of things we have always looked at as the pillars of good property management were straightforward. Things like indoor air quality and clean restrooms have always been a focus. Covid has brought much greater attention to disinfection and hand hygiene. As we look towards a redefinition, we are seeing a heightened focus on the disinfection of high touch surfaces, rather than just cleaning these surfaces. In addition, your landlord needs

Trust me, a year and half ago, very few people knew that IAQ stood for Indoor Air Quality. to be transparent with you about their cleaning and maintenance protocols and you need to do the same with your dining patrons. It needs to begin with new attention to hand hygiene for everyone entering your facility. It’s interesting in the past that only people worked in facilities maintenance understood what it meant. The public, including your restaurant or cafeteria’s guests, are now interested in air quality. Trust me, a year and half ago, very few people knew that IAQ stood for Indoor Air Quality. We’ve been focused on helping to support green buildings for several years. I am finding today that many of our customers want to understand more. A green building holistically addresses several factors from the architecture, the building engineering,

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energy consumption, water consumption and wastewater disposal. It also includes how the basic waste that’s generated in the building and how that is minimized and disposed of. Believe it or not, it even includes the landscaping and the need for eliminating irrigation and use of fertilizers. This is called xeriscape landscaping. The next item is crucial for the foodservice operator with an eye of staffing. Green today now deals with how close the building is to public transportation, to minimize the cars on the road. When you’re thinking about New York City and office buildings or restaurants, is it close to the Subway or a bus stop, or can it be easily accessed with a bike or a walk? So, this new definition of a green building is now much more than green cleaning. That’s actually just a very small, albeit important part of it. Green building attributes include the building’s engineering, how the building functions, and where it fits in the physical environment. For a number of years, LEED (Leadership in Energy and Environmental Design) certification was a priority. It has always been a big thing for construction and architecture. However, we get involved with LEED operations and maintenance, which is how organizations maintain an existing structure to make it a green building. It’s also important to take a look at some of the new certifications that have

Laura Craven is the Vice President, Marketing & Communications at Imperial Dade. Laura oversees marketing and corporate communications for Imperial Dade, a national distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, internal and external communications, experiential marketing events, and media relations. Laura has been with the company for over 16 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.

emerged. The WELL Building certification focuses a bit more on human health than LEED does. Then there are industry specific associations, that have green rating systems, for verticals including hotels and schools. There’s no question as we move into the Post-Pandemic era that with LEED, WELL and even GBAC (Global Bio Risk Advisory Council) that building credentialing will become a priority for tenants as they shop for new retail and commercial space. It’s interesting that the GBAC program is predominantly focused on disinfection, infection prevention and recovery from an outbreak. They have found their sweet spot with larger facilities including arenas, airports, university buildings and large resorts. The other interesting discussion over the past year is getting comfortable with the differences between “Green” and “Clean”. They do go handin-hand but in the context of a facility or a place of business, typically, green is more focused on the natural environment. Does it have components that help protect human health? With

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The

Kitchen

ADAPT, ENHANCE, ENDURE. Mix & Match Solutions Tailored to Your DINE-IN, DELIVERY, GRAB ’n GO, or RETAIL Needs

Visit waringcommercialproducts.com to calculate how quickly you will see a return on your Waring Kitchen investment.

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

PROVISIONS PREVIEWED

WITH LMT PROVISIONS

WIDE OPEN SPACES: WHY FOOD HALLS NEVER LEFT

’m sitting at a bar, inside Delray Beach Market (DBM) with Ralph Salvador and Ray Blanco. We’re all vaccinated, unmasked, and admiring the vibrant and airy space around us. The day feels like a sigh of relief. DBM is one of the most recently completed design and build projects from our Miramar, Florida based team. The space has set the record as the largest food hall in the state; it currently hosts 28 independent restaurant concepts. Just one hour down I-95 is The Oasis in Wynwood, Miami, where Brian

Morehead, VP of Sales - Chain Equipment, and his team just completed each restaurant concept inside the 17,000 square-foot space outfitted inside a cargo container. “The food hall segment of our business has a long runway,” says Morehead. “We focus on providing every level of detail necessary.” According to Foodservice Equipment Reports (FER), “food halls, with their reliance on large crowds, may seem unsafe from a social distancing point of view. But in many ways, they are well-placed for a quick comeback post-pandemic.” “For starters, food hall menu items are already inherently transportable,” tells Phillip Landgraf, Denver-based Principal for Ricca Design Studios to

A brand new Chill-Rite tap system at Delray Beach Market.

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FER. “For another, they tend to feature lots of space for social distancing, and finally, the shared environment provides a platform for chefs or restaurants to venture into new markets or test new concepts, with reduced investment (and risk).’” Singer is currently working on food hall projects all over the country, from New York and Washington, D.C. to Chicago, Houston and beyond. Back to the bar. When it came time to design and supply DBM with equipment, our team specified strategically to maximize the operator’s experience, from price negotiation to eventual service and warranty requirements. When it came time to saddle up, ChillRite, Krowne Metal and Hoshizaki won the gambit. “Hoshizaki was an essential partner in the successful implementation of the project,” says Blanco. “Aside from ice machines, Singer M. Tucker specified all of the reach in refrigeration

Krowne Metal bar refrigeration at Central Bar inside Delray Beach Market.

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

units with Hoshizaki. They were able to pool their resources and fulfil what is known to be one of the single largest orders to date for Hoshizaki, and did so in a quick and efficient manner.” Large installs are lovely, but equally satisfying is the diversity of equipment outfitted inside any food hall space. DBM is no exception, from its Arcobaleno AEX18 pasta machine to a Globe meat slicer in the charcuterie concept, to even a sushi rolling robot, from Autec. Any operator can learn from the food hall approach to procurement, whether you have one hood system or fourteen (Delray Beach Market has fourteen, and they’re all Captive Aire). “At Singer M. Tucker, we’re always directing our customers to consolidate manufacturers because it presents a lot of advantages to the customer,” says Blanco, Sales Account Executive. “Having that single touchpoint and knowing when you’re dealing with Singer Equipment Company inside their food hall, you have a team of professionals that you can come to. It’s bringing comfort for our clients.” Consolidate your procurement and get comfortable with Singer Equipment Company today. To learn more, email marketing@ singerequipment.com.

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

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

FIORITO ON INSURANCE

WHEN A LOSS OCCURS: A GUIDE TO NAVIGATING THE COMMERCIAL CLAIMS PROCESS

ven with proper risk management best practice, it’s impossible for hospitality businesses, and those across all industries, to completely avoid all types of insurance claims from happening. When you have a loss there are a number of parties involved who will play a role in your claim. The first party involved is the insured, which includes any individuals charged with overseeing the reporting, reconstruction response and documentation/presentation of a claim against a commercial insurance policy. The other party is the insurance adjuster, who is responsible for in-

Remember, a claim is like any other business dealing – it is at its heart, a negotiation. Your ability to convincingly argue your position and support it with solid, factual-based evidence can often sway the outcome in your favor. vestigating a loss, recommending reserves, measuring a loss and settling a loss. They will inspect the damage, attempt to quantify the value of the loss, evaluate the coverage for the loss and, assuming they find coverage, measure the loss and settle it. Ideally, the adjustment

process will be a positive, courteous, professional experience, but there are times where a difference of opinion may arise in terms of coverage and/or the value of the loss. Remember, a claim is like any other business dealing – it is at its heart, a negotiation. Your ability to convincingly argue your position and support it with solid, factual-based evidence can often sway the outcome in your favor. Finally, your insurance broker will help you report the loss, coordinate its overall management, serve as your conduit to the adjuster, assist you in developing your claim, present it and negotiate a settlement. In the event a coverage dispute arises, we will serve as your advocate in an effort to resolve the dispute favorably.

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Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Robert has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-338-2324 or by email at robert.fiorito@ hubinternational.com.

Before the Loss Occurs • Build an Adjustment Team – generally, it is helpful to identify the parties involved in advance of the loss. This means identifying an adjuster in advance of a loss and any other consultants they utilize. We recommend that a pre-loss meeting be held involving these individuals, the insured and your broker so that all may have the opportunity to discuss exposures, account nuances, inspection coordination, and communication and information flow. • Understand Your Coverage – review your coverage in conjunction with your account manager and the insurance broker/property claim consultant. If you have questions or concerns, the time to reconcile them is prior to a loss. • Secure Important Documents – financial records, personal employee/client information, inventory records, appraisals, building drawings etc. can all be critical to the adjustment process. Please make sure they are properly secured in a fire-proofed location or, better yet, stored off-site. • Identify Key Points of Contact – a serious loss often involves many

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

NEWS

EVENTS

GUY FIERI’S RESTAURANT REBOOT: STAR-STUDDED JUNE 12 LIVE-STREAM EVENT TO GIVE $300K TO RESTAURANTS Celebrating Local U.S. Restaurants During Free Live Stream Event On June 12, 7pm EST José Andres, Shaquille O’Neal, Marcus Samuelsson, Rob Gronkowski, Cat Cora, Adriana Lima, Jon Taffer, Diplo, Robert Irvine, And More To Participate In Inaugural Event Fieri & National Restaurant Association To Distribute $300,000 In Grants Live!

uy Fieri, chef, restaurateur, and Emmy Award Winning TV host, has announced the forthcoming Guy’s Restaurant Reboot Presented by LendingTree. In conjunction with Medium Rare (Webby Award winning producer of The SHAQ Bowl & Black Entrepreneurs Day), Guy’s Restaurant Reboot Presented by LendingTree is a primetime special with the goal of inspiring and empowering the next generation of restaurant owners. As the restaurant industry was amongst the hardest hit during the COVID-19 pandemic, Guy’s Restaurant Reboot is ready to celebrate the return of dining in an all-new innovative format. With an incredible group of celebrities coming together to benefit the restaurant industry and over $300,000 in grants raised for Guy to distribute live during the show, Guy’s Restaurant Reboot is set to be one of the largest culinary events of all-time. The free live-stream will air on June 12th beginning at 7PM EST on Facebook via Guy Fieri’s Facebook page. Co-hosted by Chef Antonia Lofaso, the stream will also be simulcasted by our partner LiveXLive across 20+ other platforms including: LiveXLive, YouTube, Twitch, TikTok, Twitter, and can be viewed at GuysRestaurantReboot.com.

Guy’s Restaurant Reboot will include Behind The Counter Conversations Presented by SpotOn, featuring Guy Fieri in roundtable discussions with culinary icons including José Andres, Marcus Samuelsson, Cat Cora, Jon Taffer, Buddy Valastro, Alex Guarnaschelli, Robert Irvine, and Matthew Kenney. In addition, the event will feature Off The Hook Celebrity Creations Presented by Pepsi, as part of the cola brand’s newest campaign #BetterwithPepsi, which celebrates the unapologetic love of Pepsi and food. Shaquille O’Neal, Rob Gronkowski, Wale, Adriana Lima, and Kane Brown will team up with Pepsi to create mouthwatering “Off The Hook” menu items with their favorite local restaurants. To drive support to these restaurants, all Off The Hook Celebrity creations will be perfectly paired with a Pepsi and will be available for purchase instore and exclusively delivered via Grubhub. To really get the celebration going, Guy recruited Old Dominion and Diplo for some flavorful music performances! The event will provide guidance and inspiration to the next generation of restaurant owners as well as $300,000 in bottom-line financial support via the “Help Rebuild Restaurants Grant.”

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· au;tne your packaging. MANAGE YOUR COSTS

ENHANCE YOUR BRAND IMAGE

IMPROVE CUSTOMER SATISFACTION

Imperial Dade More than just distribution! (201) 437-7440 I lmperialDade.com June 2021 • Total Food Service • www.totalfood.com • 19

NEWS

By Wyatt Semenuk

MARKETING STRATEGIES

ICONIC REWARDS NETWORK IS BACK WITH FULL PORTFOLIO OF UNIQUE RESTAURANT MARKETING SOLUTIONS

s vaccinations continue to become more prevalent, customers are clamoring to return to eateries everywhere. Although this is great in a vacuum, the reality is that the competition for the attention of these flocking diners is stiff. Many businesses, particularly smaller-scale operations with wounded budgets due to the pandemic, will struggle to stand out. Thankfully, the iconic Rewards Network, a leading financial technology company that provides marketing, loyalty rewards programs, and capital for the restaurant industry, offers a full portfolio of solutions. Although there is no shortage of marketing alternatives available to restaurateurs, only Rewards Network is focused on delivering a restaurant their optimal customer. “Our mission is simple,” said Rewards Network’s President, Stephen Fusco.“We deliver full price diners to restaurants along with valuable data to run their businesses. More importantly, we provide these services without a costly or complicated technology integration and we only charge our customers when we send them business.” In addition, Rewards Network has long been known for the access it offers restaurants to capital. “Capital has traditionally been inaccessible to restaurants and so we have been there

to offer both advice and solutions that cater to their unique needs,” Fusco explained. “Even with Federal grant options available in the near term, restaurant owners continue to seek working capital solutions that are compatible with the ebb and flow of their businesses. We are unique in that we have skin in the game – we provide capital upfront for the business we send into restaurants by marketing them to our 20 million members. Nobody else in the industry can say that.” As the nation’s restaurants push the reset button to welcome back the dining public, they face the challenge of finding a patron that will pay full price for their fare. With a network consisting of over two dozen national household name partners such as United Airlines, Marriott, and American Airlines, only Rewards Network brings its restaurant customers access to the most affluent diners in the country.

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

“We deliver full price diners to restaurants along with valuable data to run their businesses. More importantly, we provide these services without a costly or complicated technology integration and we only charge our customers when we send them business.” — Stephen Fusco “There are plenty of other marketing platforms out there. However, none of them are as effective or restaurantfriendly as Rewards Network,” Fusco continued. “Most other platforms prefer to focus on discounting their restaurants’ prices. This means that restaurants run the risk of both reducing potential revenue and diminishing their own brand value. Plus, many of our competitors are priced so that the restaurant pays a fixed cost that isn’t tied into the actual performance of the program. Regardless of how restaurants choose to work with us, we only get paid when we succeed in bringing new customers to a business.” Not only should Rewards Network’s pricing model be particularly attractive to restaurants in the pandemic environment, their understanding and use of rewards points rather than discounts also saves operators money.

“Discounts incentivize customers to spend as little as possible. Rewards are the exact opposite. They incentivize spending and loyalty. That is why our customers spend more and come back more often,” Fusco added. Rewards Network offers its restaurant customers over 20 million reward-seeking members. These include frequent flyers, corporate cardholders, and highly-motivated diners, who collectively spend over $750 million annually. “We are putting the power of the world’s most sought after loyalty brands into the hands of small business operators all across the country.” For over 35 years, Rewards Network has worked tirelessly to support the industry, introducing customers to dining experiences they’ll love, and giving restaurants the means they need to reach their utmost potential. “There is an incredible amount of pent up demand out there, and we see our members dining with more and more frequency every day. Our goal is to help our restaurant customers benefit as spending returns, and to provide them with the capital they need to invest in their businesses,” Fusco concluded.

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

CULINARY AND HOSPITALITY EDUCATION & CAREERS

WITH JOYCE APPELMAN

KATY SPARKS,

CHEF AND OWNER, KATY SPARKS CULINARY CONSULTING

he culinary world has changed a lot since the award-winning Chef Katy Sparks arrived on the culinary scene at the legendary Quilted Giraffe in NYC in the early ‘90s. Now as the industry is adapting to the new normal with COVID-19, she’s helping businesses adjust to the times by empowering, inspiring and making positive change to the culture of kitchens while creating new business models with her culinary consulting business.

“We have much to learn from the younger Millennials and Gen Z. I think they naturally look for more of a work-life balance after bearing witness to some of the not so appealing results of a single-minded quest for achievement, fame or fortune. These are fine things to pursue, but not at the expense of one’s health, well-being or relationships.” would be part of what colored my own personal expression and I have never looked back. I am truly a product of the New York City multi-cultural celebration of cooking while relying on local and seasonal ingredients.

Tell us about your background in the industry. After graduating from Johnson & Wales University, I headed to NY and began working for Barry Wine at the legendary Quilted Giraffe. In 1991, I was on the team that opened Bobby Flay’s Mesa Grill. Bobby quickly promoted me to Sous Chef and introduced me to the illuminati of the NYC food world. It’s a world I have loved to be a part of ever since. I truly found my own, personal culinary voice when I was hired to be the Executive Chef of Quilty’s in Soho in 1996. In 1998, I was named the Food and Wine Best New Chef and Wine Spectator Rising Star Chef. It was there that I decided that all of my cuisine experiences to date (Italian, French, German/Austrian, Japanese, Southwestern) Chef Katy Sparks

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What are the three core features of the culture of the kitchens that remain the same? • Learning the skills required to be a good cook takes time, patience, commitment and focus. • Listening to feedback can be hard but is necessary for growth. • You will achieve breakthrough moments in your skills and abilities that will be thrilling and longlasting. What has changed? The awareness that we need to change some parts of the culture of kitchens to invite in more diverse people with different ways of learning and contributing and start to dismantle the topdown, “Yes Chef!” culture that doesn’t serve anyone anymore. What’s the new model from your perspective?

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

There is the beginning of a new emphasis on cooks and others learning in a more cooperative fashion and this will ultimately be a more durable model than the one I came up in. We don’t want to throw out the strengths of the old model, which rightly respects the expertise and knowledge of the senior leadership, but we can introduce more respect and dignity into the process of teaching new skills So where are we now with culture and staffing? One challenge has not diminished: how to attract and retain great people as staff. And by great people I mean some magical combination of committed, open-minded, kind, centered, talented, motivated, sharing, communicative and hard-working. Since no one person embodies all of these traits we are sure to wind up with a diverse

continued on page 98

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

NEWS

by Claudia Giunta

MOBILE TRANSPORTATION

ORLANDO MANUFACTURER ONE FAT FROG SETS INDUSTRY STANDARD FOR FOOD TRUCK SOLUTIONS

s the nation’s largest food truck manufacturer, One Fat Frog started business in the kitchen. One Fat Frog is dedicated to helping its clients grow through a passion for food on the move. For almost two decades, the Florida-based company has prided itself on strong, trusting relationships with customers. This established trust is built from years of listening to the client’s needs. One Fat Frog responded by creating solutions destined to help a business succeed. Connie Baugher, President of One Fat Frog, considers the company world’s oldest startup. “We work hard like it is day one and constantly ask ourselves how we can make today better than yesterday.” Baugher wasn’t always involved in the food truck or foodservice equipment industry. She received her undergraduate degree in English Literature and became a teacher and then a principal for a private school.

However, Baugher’s family was in the electronic assembly and equipment business and encouraged her to join. “My family thought I had the work ethic for the business. When I was on maternity leave, I decided to sell some kitchen equipment online. I realized I was able to sell to the people I love and became more invested.” Soon Baugher departed her education career to join the foodservice industry. Often asked where the name One Fat Frog came from, she said, “It was 2am, I looked up and noticed a large frog on television. It made me laugh. I thought to myself, ‘that is one fat frog.” The company started small, selling online. People in the food truck industry became more fascinated with Baugher’s work. “We began as a one-room restaurant equipment dealer in Orlando, maybe 1500 square feet total. Our clients are the reason we have grown so much. “My husband ran into a client and

“I love working with entrepreneurs because they represent the independent spirit that food trucks are all about.” — Connie Baugher noticed his floors needed fixing. He offered to fix his floor, which led to us building him a new food truck!” What separates One Fat Frog from other food truck manufacturers is they were born in the kitchen. 16 years of business has allowed them to be licensed to do mechanical work in brick and mortar. Additionally, the company has installed and serviced thousands of units-hoods, walk-in coolers, commercial convection ovens, and more. They are proud members CFESA. “We are building an entire commercial kitchen inside of a truck or trailer. Our team consists of experienced chefs who understand the importance of a well-designed kitchen

that is both efficient and practical.” One Fat Frog recognized the importance of its mobile professional business in the foodservice industry in the past year. “Covid-19 accelerated the industry’s understanding of food trucks. From ghost kitchens to changing locations, food trucks can be versatile. Our clients relocated to different locations that were open for business. Additionally, the commercial kitchen equipment in the food trucks are the same you would have in a typical brick and mortar location. New technology and social media enable our operators to maximize the return on their investment. With social media letting customers know where your truck will be and delivery through the major delivery apps, you have a cost-effective recipe for success.” Baugher shared that One Fat Frog has a diverse client base. “I love working with entrepreneurs because they represent the independent spirit that food trucks are about.” Baugher emphasized that these independent owners prove a place for the “sole operated” independent food truck. “The mobile

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

NEWS

LABOR ISSUES

MCDONALD’S WORKERS ACROSS NATION CONTINUE BATTLE FOR WAGE INCREASE

cross the United States, thousands of workers of the fast food chain McDonald’s took part in a one day strike action on May 19. The strike was called as part of the National Day of Action for $15/hr by the Fight for 15 campaign to protest what are deemed as “poverty wages.” Employees from different cities across the country have signed up for the strike, including in Los Angeles, Oakland, Sacramento, Miami, Tampa, Orlando, Chicago, Detroit, Flint, Kansas City, St Louis, Raleigh-Durham, Charleston, Houston and Milwaukee. The one-day strike scheduled for the eve of the company’s annual shareholders’ meeting scheduled for May 20. A major picket and demonstration took place outside the McDonald’s headquarters in Chicago. According to the campaign, McDonald’s made a profit of USD 5 billion in 2020

even as the US was reeling under the COVID-19 pandemic and its economic fallout. The campaign and the workers have raised objections to the fact that despite such an impressive performance, the company has not committed to a living wage for its workers. Led by 32 BJ SEIU, the Branford, CT rally was held in support of workers who have been organizing at rest stops all along the I-95 Connecticut corridor for a year and a half. Last year, $900,000 in back wages and pay was won from the franchise in Darien as part of a settlement with the state Department of Labor, which investigated the store for violations of the Standard Wage Law “Last year, in the middle of a global pandemic, McDonald’s made $5 billion and gave billions to its shareholders – all while workers like me risked our lives to keep stores running for less than USD 15 per hour. I can’t af-

McDonald’s workers in Chicago went on strike along with other workers in 15 U.S cities as part of the nationwide Fight for 15 initiative.

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“The only way to fully protect workers from abuse is to allow them to peacefully form a union.” — Rochelle Palache ford to wait any longer for a raise,” said Hakim Dumkia, a worker in St. Louis. Workers’ groups have found that an average worker at a McDonald’s store currently earns around USD 7.25 per hour. Last month, the company had hinted at a limited wage hike, but the details of the offer are yet to be divulged. McDonald’s workers have also demanded that the company withdraw from membership of the National Restaurant Association (NRA) and the International Franchise Association (IFA), which have been at the forefront of lobbying against changes to federal minimum wage laws. At a time when retail and fast-food sectors in the US are facing major labor shortages, the strike will add more pressure on corporate chains that refuse to pay living wages to their employees. Trade unions blame the abysmally low wages and unsafe working conditions as the reason behind low applicants and the labor shortage. Major chains like McDonald’s, Dollar General, Wendy’s, 7-Eleven and Walmart, among others, have reported a major shortage of workers. Several of these companies have received little to no response to their calls for applications to fill up vacancies. Some have even tried attracting applicants with free lunches or monetary incentives. However, they have fallen short of offering better wages for their job postings. Fight for 15 has repeatedly asserted

that hiking wages without waiting for government intervention can help resolve the shortage. Workers’ groups have also pushed back against the right-wing and conservative narrative which blames the federal unemployment assistance and pandemic stimulus checks as the reason for the labor shortage. Local demands of McDonald’s and other Connecticut Service Plaza workers include the right to join a union without interference from management; an end to managerial mistreatment of union supporters, including cutting workers’ hours or refusing to recall them; PPE for all workers, with clear disinfection and notification procedures in case of COVID-19 outbreaks, and clearly outlined benefits that allow workers to use sick days and personal time. “The story here and across the nation proves it,” said 32 BJ SEIU Vice President Rochelle Palache . “The only way to fully protect workers from abuse is to allow them to peacefully form a union,” she declared, giving credit to the workers at McDonald’s and other fast food outlets for the victory at the State Legislature in 2019 when the state minimum wage was raised to $15. “Here and across the country, workers now deserve the right to form a union without retribution or intimidation from management. $15 and a union go together like a burger and fries,” concluded Palache.

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

MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING: High on the Hog: How African American Cuisine Transformed America The new Netflix Show, with Food historian Dr. Jessica B. Harris and journalist Stephen Satterfield explores the vital influence of Black culture on America’s kitchen The docu-series, adapted from one of Harris’ many books, this one of the same name, is part culinary show, part travelogue. Stephen Satterfield, the founder of Whetstone, a magazine and media company sharing stories of food and its culture across the globe, throughout the four-episode series, embarks on a vibrant and powerful culinary journey alongside chefs, historians, and activists that celebrate the courage, artistry, and resourcefulness of the African American people. High on the Hog offers a history lesson from one of this country’s finest historians, and one of its most respected food journalists, and

promises to untangle and unpack these topics over beautiful West African stews, soul food, barbecue, and fine dining meals. The show is directed by Academy Award winner Roger Ross Williams. Her Name is Chef A new feature documentary exploring the changing of gender roles in restaurant kitchens built around the tragic story of Top Chef fan favorite Fatima Ali, Her Name is Chef brings to light the conversation about the changing culture in the restaurant industry through the stories of six amazingly talented, inspiring, females of the kitchen. Each of these incredibly hard workers share their triumphs in cutting through the cliches of the restaurant industry and explore how they broke down the doors to ‘earn’ the title of Chef. The powerful documentary spotlights women in professional kitchens who have carved a unique path to success while cutting through

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

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING: restaurant industry cliches to “earn” the title of chef. “Her name is chef” director Peter Ferriero told “good morning America” that the film is “about hope, inspiration, and overcoming adversity” and honors Pakistani American executive chef Fatima Ali, who died in 2019 from a rare form of cancer” Watch on: iTunes, Amazon, Vimeo on Demand, Virtual Cinema. Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his reviews. Why We Cook by Lindsay Gardner More than 100 female restaurant owners, food writers, activists, and chefs have participated in this exploration of the changing world of food and the impact they are having in it. Instigated and beautifully illustrated by Lindsay Gardner, whose work has appeared in many national publications, Why We Cook offers

WHAT WE’RE LISTENING TO: fresh energy and insight, along with perspectives from contributors as varied as Amanda Cohen, Carla Hall, Jessica B. Harris, Rachel Khong, Anita Lo, Ruth Reichl, and Ana Roš. (We could have offered you three times as many bold-face names.) In addition to these famous women, there are essays, recipes, and menus from local heroes, movers, and shakers, including a documentary filmmaker from Virginia, a Filipino food truck owner in Wisconsin, a food historian from California, a soba maker from Washington, and a farmer from Utah. Anyone looking for inspiration, insight, and wide-open point-offview will find them all in this book. The Chefs Garden By Farmer Lee Jones On the Ohio farmland his family has owned for some seventy years, Lee Jones raises heirloom vegetables for chefs and restaurants. Jones’s dedication to quality, and his willingness to listen to and anticipate the needs of chefs, have made The

Chef’s Garden one of the country’s premier suppliers of produce. In this 600+ page reference work, Jones discusses more than 500 commercially grown edible plants, from herbs and flowers to stems, stalks, roots, and seeds. He notes the qualities of important varieties, including how to select, store, clean, and prepare everything from chrysanthemum greens and cactus pads to radishes, Red Zeppelin onions, and rutabagas. There are color photographs to aid in identification, and sidebars often address using parts of the plant that might traditionally be headed for the compost heap. Throughout the book there are recipes by Jamie Simpson, executive chef of The Culinary Vegetable Institute, an arm of The Chef’s Garden which develops and showcases recipes for the huge range of produce. So for anyone stumped by how to use garlic root nests, wondering

how to incorporate fresh herbs into a cocktail menu, or seeking a fresh way to serve radishes beautifully, here is very practical and useful insight. An important tool for any professional kitchen. No Lucks Given Podcast Hosted by Celebrity Chef Brother

Luck, a competitor on Bravo’s Top Chef and the chef/owner of Lucky Dumpling and Four by Brother Luck in Colorado Springs, CO., No Lucks Given is packed with great conversations around self-improvement and life as a business owner. The motivational and inspiring podcast around entrepreneurship is Founded on the principles of Pride, Courage, Perseverance, and Determination Chef Luck shares his own knowledge of running multiple small businesses. Co-hosted by Dana Keith who is another inspiring and motivational entrepreneur. Listen on Wednesdays on: Apple and Spotify.

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

CHEFCETERA

CHEF MARK HOPPER

CULINARY DIRECTOR, FORZA FORNI

mong the hidden gems in the Metro New York foodservice community is the knowledge of Peter de Jong. He may not be a household name but for pizza professionals across the globe, his knowledge is simply unmatched. His vision has led to the growth of Forza Forni, into global leader and supplier of authentic Italian ovens for commercial, mobile, and residential use, Peter de Jong understands that pizza making is an art form and as such sees a responsibility to help create an educational track to ensure that those skills are readily available. With that mission in mind, the Brewster, NY based Forza Forni has hired one of the nation’s leading pizza experts: executive chef Mark Hopper as Culinary Director. Hopper has a diverse background in fine and casual dining, predominantly with the Thomas Keller Restaurant Group (TKRG) as Executive Chef of Casual Dining, Chef de Cuisine of Bouchon Bistro and Sous Chef of the famed French Laundry. Mark also founded and owned Pizzeria Vignette, recognized as one of the most popular Neapolitan pizzerias in California’s Bay Area. Chef Hopper’s role at Forza Forni was created to support all its clients by establishing a full-service consulting program for commercial clients worldwide and an Authentic Education program. Hopper has taken up residence hosted Forza Forni’s headquarters test kitchen offering classes and demonstrations for commercial, entrepreneurial, and residential clientele from all over the world. Chef Hopper’s new Authentic Education program has been a big success since its recent launch. The first two

cooking classes sold out immediately and the third one is scheduled for June 21st and 22nd. Visit here to register: https://forzaforni.com/classes/mobile-oven-course/ Restaurants are now seeking to maintain the increased Takeout & Delivery sales volume that are through the pandemic. At the same time, they are welcoming back in-dining room guests at increased numbers as capacity limits are in many cases eliminated. With that in mind, we sought the guidance of Chef Hopper on how to balance the challenges of the “new normal”. Who sparked your interest in food? I’m from Westchester so I would have to say it was probably my grandparents on my mother’s side. They were both from Rome and lived in Hastings on Hudson, my grandfather made his own wine, and he had an abundant Italian garden where they would harvest from. They had a well for water and he had grapes hanging over the patio. He made his own wine and plenty of fresh pasta. Grandma’s Charmel cookies are my all time favorite. Equally I remember going to other grandparents and having lentil soup and a Fresca to drink. The lentil soup and Fresca are kind of irrelevant but it’s the importance of the anticipation and knowing you’re going there and the food that is going to be provided for you. It’s those moments that resonate with me still. How did you first connect with Thomas Keller? That happened by pure luck. I was in New York and had an opportunity to go to Saint Croix to work. It was a great experience, but I realized it wasn’t for

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

Chef Mark Hopper, Culinary Director, FORZA FORNI (Photo: Kaarsten Harris)

me. I always liked California. I had some friends out there we connected and made it happen. Working at the Mandarin Oriental hotel in San Francisco as the banquet chef and I connected with Chef Ken Oringer who is an amazing chef and person. He always pushed me to learn and seek out new things and then one night he said, ‘Hey what are you doing Sunday, we’re going to check out this place called The French Laundry’. It was that meal that opened my eyes and mind to another level. I realized there was something else going on there. I was cooking for some time, but I really wasn’t necessarily thinking – it was just kind of surface stuff. I vividly remember that meal like it was yesterday. The team was totally dialed in to provide an experience.

This wasn’t just great food on a plate, every detail was executed at the highest level the way the guest walked in, how you were brought to your table, when you got up and returned to your seat, when you spoke to someone, how they served you, the explanation of each course. The attention to detail changed my life, my career, my everything. It was kind of like a ballet – the team was trained and had their role and performed that role perfectly. You could focus on one individual for a moment but then pull back and see everything going on from a global viewpoint. It was amazing. There was a lot to learn but I wanted to be a part of it.

continued on page 104

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

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

MARISOL PLATA Director of Consumer Products and Licensing, José Andrés ThinkFood Group

hroughout the pandemic, Chef José Andrés’ nonprofit World Central Kitchen has been at the forefront of dining a solution. Next fall, his iconic brand is set to expand its New York City footprint. Zaytinya and Bazaar by José Andrés are set to open in Nomad’s RitzCarlton New York. Restaurants across the nation are preparing to receive their Restaurant Revitalization Fund grants. With that many operators are looking for new and creative ways to utilize the funding. Among these options is the creation of a retail brand to bring the best of these restaurant flavors to the home consumer. José Andrés Foods has been providing consumers with the recipes and authentic ingredients necessary to recreate authentic Spanish dishes. Chef Andrés has been bringing Spanish flavor to the United States for twenty years and his team’s drive to provide consumers with high-quality, authentic foods has allowed people to taste the distinctive taste of international fare. Recently, with the vision and

guidance of Marisol Plata, Director of Consumer Products and Licensing Jose Andres ThinkFood Group has partnered with Gourmet Foods International (GFI). The goal of the collaboration is to reach new marketplace opportunities throughout the country for José Andrés’ ThinkFood Group. Total Food Service sought out the expertise of Plata. With a mission of understanding what goes into the successful execution of the brand building, Plata takes us inside wholesale distribution and unveils how José Andrés Food connects with its foodservice and retail professionals. Your background in hospitality is impressive. Please share your background with our readers. I have been working with José Andrés for about seven years, managing his retail and food product line since I have started. Before that, I worked with Nike in

continued on page 34

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Marisol Plata, Director of Consumer Products and Licensing, José Andrés ThinkFood Group

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Maker’s Urban June 2021 • Total Food Service • www.totalfood.com • 33

Q&A

MARISOL PLATA, from page 32

Central and Latin America, where my interest in international products and food grew. When I moved to D.C. after working with Nike for several years, Andrés was just starting his product line and he had an opening for a marketing manager with experience in hospitality. This opportunity looked extremely exciting and creative and has definitely proved to be. How has the company’s agenda evolved since joining the team? When I first joined, the company had just started with the José Andrés food product line, so naturally, the company was extremely marketingfocused where we were building personal relationships with our international culinary teams. José wanted to be very involved in the product line-he knows the suppliers, understands the background history behind how each product is crafted, and from this generates stories we are able to share with our team, as well as our customers. My role as a marketing manager meant setting up and presenting demonstrations, interacting with customers, establishing marketing events with retailers, and going to trade shows. As the business grew, I took over the operation of food where I was building retail experience for the group for the first time. This was something we hadn’t done before, and having managed Andrés’ product line for a few years and understanding the goal of brand authenticity, I was able to contribute to brand direction and purpose. Working with our culinary team to understand what we represent, as well as working

Dinner parties made easy with José Andrés Foods (Photo credit: Reema Desai)

with artisanal brands, we were able to expand our food retail line. This meant that we could open our first retail space and create a website for it, which has provided new growth opportunities as well. Is there a concern that mass distribution and larger companies will take over the retail business? I think that despite growing online sales and larger distributions, there is still a need for brands that tell a story. Consumers want to know what is

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behind a brand now more than ever. This is where we drive value, where our insight and connections with international professionals make us stand out. The way we approach our commerce and marketing is through storytelling and authentic direction. For example, we are hyperspecific in informing our customers about a Spanish holiday and how to replicate a traditional dish that is used to celebrate that day. We have a unique approach to being connected with what is happening in Spain, how

they curate their meals and then inform our consumers of how they can recreate it in their own homes. Our company differentiates in its authentic approach and how we tell stories through food. We’re not only providing customers with a product, but we are providing them with cultural insight. We begin with the story and this gives value to our consumers. What is the relationship between the

continued on page 36

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

Q&A

MARISOL PLATA, from page 34

retail experience and the in-restaurant dining experience? There is a strong relationship and overlap between our retail and inhouse dining experience. We have an amazing database of recipes and foods our guests love when they come into our restaurants. We provide guests with delicious Spanish dishes they could get in Spain, and we want them to be able to recreate this through their retail experience. This means that some of the products we use in our restaurants-- olive oil and sherry vinegar, for example-- we sell on the retail side. Why Spanish products and cuisine? Spanish products have historically been known for their high quality. Behind each product and dish, there is a story, tradition, or memory behind it. The company has a unique opportunity to bridge that story of Spanish cuisine to the American marketplace. We have an opportunity to give Spanish products the spotlight it deserves without consumers having to travel to the country to experience the authenticity. How have you had to adapt to the challenges this year has brought for the foodservice and retail industry? It came as no surprise that our online sales grew tremendously. It was important that we continued to manage our relationships with distributors directly, while we handled the imports of goods. As restaurants were closing, we took the time to consider where and how we wanted to grow. Our retail presence was strong in the cities where we were located, specifically in the Mid-Atlantic region, but we were still looking to expand. Restaurants essentially were readapting their business strategies and were building from the bottom. With morale low among the restaurant world, we continued to consider our options and made the strategic choice to partner with Gourmet Foods International as a master distribution partner. A key challenge for us is logistics, and with GFI’s partnership, we have been able to better understand distribution management. GFI has helped

us understand the fragmented marketplace and through its relationships with retailers, we have been able to make new connections. GFI is a gourmet food distributor and their team has been experts in the nuances of exporting products from Spain and presenting a product for years. Brian Scott, president of GFI, and his excellent leadership team have successfully established nine warehouses nationwide. We are confident that they are positioning us for growth. What changes did the pandemic bring to your company? Like most of the foodservice industry, we had to rely on take-out and delivery services to ensure our consumers continued to enjoy our products. We transformed key items, considering how our in-house experience could be brought to the customers’ homes. This is when we introduced our paella to-go kit, which is essentially a meal kit and take-out experience in one. The 11.5-inch pan of paella serves 2-4 people and instructions are included. Consumers can have that memorable experience of creating a traditional Spanish dish, and keep the pan for future recipes. A paella dish is an experience and we were challenged to make it an experience on the go. We additionally added QR codes to our marketing strategy and our team’s constant drive ensured we put authentic dishes in front of our customers. As herd immunity is just around the corner and pre-Covid experiences are soon to be enjoyed once more, I think some of the foodservice changes that were introduced in the pandemic are here to stay. Technology resources throughout the pandemic proved to bring an opportunity of flexibility to retail and food service providers around the world. A lot of the sustainable changes, such as QR codes, have proven to be effective ways to advertise. How has technology helped grow your brand? Social media has given us a unique

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

Q&A

MARISOL PLATA, from page 36

opportunity to drive content to potential customers. When customers make decisions about products, quality content and storytelling are important aspects of their decisionmaking process. Technology provides countless opportunities to market-- you can create short video instructions, produce highlights of events, and present pictures of products. When José was quarantining at the start of the pandemic he started filming his own cooking videos with his daughters. It was him being himself and this was a unique take on telling stories and gave viewers a new way to learn about who we are as a company. Our brand comes from a creative culinary machine, and with technology resources growing, we’re able to best showcase our products. What does the future of the company look like? Are there any specific goals you have set? Our future expansion in New York

will undoubtedly help expand our brand on a gourmet level. There are countless traditional grommet professionals across the city who can help us connect with experienced international teams. From a brand standpoint, we hope to leverage and work with NY retailers to expand our offerings and continue to establish personal relationships with consumers and distributors. We are excited to launch restaurants, Zaytinya and Bazaar in Nomad’s RitzCarlton New York this coming fall season. With a future chef and product line in the New York metropolitan area, we are excited about the connections and opportunities this brings towards our growth. What are the next steps for customers interested in your retail and/or food products? For more information and wholesale opportunities, go to www.joseandres.com and follow @ joseandresfoods.

José Andrés with José Andrés Foods (Photo credit: Greg Powers)

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

COCKTAILS TO-GO FOR THE WIN

WITH FRANCINE COHEN

OUT OF DARKNESS COMES OPPORTUNITY FOR SPIRITS ENTREPRENEURS

ife a morning fog rising off a lake that allows you to see the trees on the opposite shore so clearly, the vaccine’s availability seems to have changed our perspective on life. Finally, we can go “back” to what it was before. But for many spirits entrepreneurs, back is not where they need to go. The veil of the pandemic provided an impetus, and deep cover, for them to move forward. And now that most bars and restaurants are open once again, the spirits industry will never be the same. And they like it that way. With on-premise revenue channels cut off for so many producers, business survival relied on creativity and an awareness that with restrictions came the great freedom to change. Peter Nevenglosky, co-founder of Drifter Spirits, quickly discovered when COVID-19 restrictions hit, that his beloved Avuá Cachaça and Svöl Aquavit not only lost their on-premise channels, but he knew the marquee brands in his Drifter Spirits portfolio didn’t yet have the name recognition, nor the category appreciation, needed to drive high volume sales at retail like vodka and whiskey were enjoying. Staying afloat meant re-imagining the business. For

Nevenglosky and partners, it took the form of creating a whole new line… Drifter Cocktails. He shares, “For us, the pandemic allowed the space to reflect and work on this with more time to focus and the same for the busy global bartenders we partnered with to bring it to life. While the tragedy of the pandemic for all the places we do business both in terms of health and damage to our beloved bar partners, it did provide a reset that allowed for focus to launch this project properly.” Canned cocktails had been on the drawing board in Allison Evanow’s office at Square One Organic Spirits long before the pandemic. As an innovator in the spirits space

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who first introduced organic vodka to the craft market with her Square One Vodka, Evanow has continued to expand her product line while honing to her commitment to organics and originality. Her planned foray into the canned cocktail segment was intended to join her mixers line which had recently been introduced and the canned cocktails were timed to take advantage of the growing popularity of the sector. Evanow was counting on rolling out the canned cocktails that offer proprietary recipes that she knew would be well received in this format. Her rollout felt the impact in terms of timing and the markets she could reach. Distribution became a challenge

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

to overcome. She explains, “Many distributors, even those interested in the product line were not bringing in any new products during the pandemic, both because they didn’t have the sales personnel to sell it or because they were so heavy in inventory on all products that stopped being sold in the on-premise channel, that they wanted to find outlets for those products. Plus, everything just took longer to pull together because early on even the production facilities were not fully operational. Having said that, as a brand that has been heavily skewed to on-premise, thank goodness we had the canned cocktails and the non-alcoholic cocktail mixers (Q4 2019 limited release, then launch in Q1 2020) as they are more retail oriented. And for the mixers especially, since they do not have alcohol, we were able to sell them direct to consumer and direct to retail shops via our e-commerce channels. That was a huge opportunity for us, and they are still selling well online even with the market opening back up.” Going direct to consumers was

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SPECIALTY ICE

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

NEWS

RESTAURANT DESIGN

CHICAGO’S BAR CHIDO GEARS RESTAURANT DESIGN FOR POST-COVID DINING

ar Chido is a local cantina with a big brand presence that you’d be more likely to find in the restaurant district of a major city rather than the suburbs of Chicago. But there’s more to the design of this restaurant than a fun visual identity, delicious menus, and a loveable cartoon donkey mascot, appropriately named Señor Chido. Bar Chido worked with the awardwinning branding studio, EightySeven, to create a modern, post-pandemic restaurant experience that could thrive in 2021 and beyond. In addition to developing a bright, playful pastel color palette and mouth-watering handcrafted cocktails, creating an experience that truly fit the needs of modern diners was an absolute necessity for owner Sam Vlahos. With the project beginning in Feb-

ruary 2020, regulations concerning indoor dining were being updated on an almost weekly basis. Leading the Bar Chido team and EightySeven to work together to pivot concepts and design with extra precautions in response to COVID-19. The first feature that guests might notice is the set of windows that runs across the face of the restaurant. This open space provides Bar Chido’s indoor dining area with proper ventilation while opening up the entire dining experience. Initially conceived for drive-thru purposes, Bar Chido’s custom takeout window was also reimagined to optimize the experience for walk ups. Now, guests can grab a to-go order with minimal contact. “I think it will still be fun that you walk up and grab your food and go,” Vlahos said. Plans

With the project beginning in February 2020, regulations concerning indoor dining were being updated on an almost weekly basis. Leading the Bar Chido team and EightySeven to work together to pivot concepts and design with extra precautions in response to COVID-19.

remain in place to eventually convert the window into another concept in the future, providing even more operational flexibility for the Bar Chido team, while also offering a more mobile and unique experience for guests who are on the go. While Bar Chido was painstakingly designed to optimize diner safety, it’s also visually designed to make guests feel welcome and comfortable. “We took a second look at our visuals, voice, and mascot to focus on being friendly. As brand designers, we wanted to be thoughtful about the little things people experience when they visit Bar Chido,” explains Maxwell Billings, Brand Designer and founding partner of EightySeven. In an effort to amplify the fun of the Bar Chido experience, EightySeven shifted the focus of the brand’s colors from rich reds and yellows to a softer (L-R) Bar Chido added full front windows for increased proper ventilation; and a custom takeout window and friendlier brand to optimize the experience for walk ups. Now, guests can grab a to-go order with minimal contact. palette of pastel pink,

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blue, and green. The Bar Chido logo and font were also redesigned by hand to add unique touches to every letter, bringing a human touch to the brand. Even the mascot, Señor Chido, went through a complete reimagining. “Originally, he was supposed to be a cactus, but after everything that’s happened, we all agreed we needed something friendlier and more inviting. So Maxwell and his team ended up creating this donkey character everyone loves.” Thanks to Señor Chido’s popularity, the restaurant has also rolled out a line of hats, shirts, and merchandise to drive brand awareness and create additional revenue streams for the restaurant in the event that there’s another shutdown -- yet another innovative strategy the Bar Chido and EightySeven teams took into consideration with the design of the restaurant. For Vlahos, he views the brand experience as a crucial business asset moving forward. “With our future concepts, we’re using branding and design to add to the guest experience while helping us navigate whatever comes our way next.” To learn more, view the Bar Chido case study here: https://www.madebyeightyseven.com/work/barchido

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

NEWS

CHARITY

CITY HARVEST LAUNCHES DINE OUT TO FEED GOOD INITIATIVE

s with so many charitable entities, New York City’s City Harvest has had to think creatively to reach its annual fund raising goals. They have accomplished that with a new program. They are auctioning an opportunity to have Le Bernardin’s iconic Eric Ripert as your own personal chef, make pasta by hand alongside Don Angie’s recently Michelin-starred husband-and-wife team, Chef Scott Tacinelli and Chef Angie Rito or having the soughtafter Captain’s Table at the floating hot spot Grand Banks. City Harvest is making these fabulous foodie dreams a reality with their new Dine Out To Feed Good initiative. “We are thrilled to team with some of the city’s most renowned restaurants and esteemed chefs to offer 20 one-of-a-kind dining experiences that will support the participating restaurants and benefit our mission to combat food insecurity,” noted Jilly Stephens, the executive director of City Harvest. The exclusive packages range from $5,000 to $100,000. In addition to the aforementioned offerings, experiences include a chef’s curated five-course tasting menu of truffles and caviar at Marea, an evening of Chef Eric Ripert dinner and disco at

COTE, and a Swedish Smorgasbord courtesy of Aquavit’s Chef Emma Bengtsson. Learn more about the initiative at https://www.cityharvest.org/dineout/ City Harvest helped start the food rescue movement in 1982 when a group of New Yorkers saw that New York City had an abundance of excess food even while a large number of its residents struggled to feed themselves and their families. They recognized the practical purpose that this surplus food could serve if directed to New Yorkers who needed it, filling the plates of the working mom who had trouble making ends meet at month’s end, the senior in the apartment upstairs living on a fixed income, or the family around the corner coping with a large and unexpected medical bill.

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“We are thrilled to team with some of the city’s most renowned restaurants and esteemed chefs to offer 20 one-of-akind dining experiences that will support the participating restaurants and benefit our mission to combat food insecurity.” — Jilly Stephens City Harvest’s first Executive Director, Helen verDuin Palit, had been working at a soup kitchen and saw how difficult it was to feed all the people who came in for lunch. While eating a potato skins appetizer at a nearby restaurant, she asked the chef what he did with the insides of the potatoes. When he told her that this unused portion was

Chef Emma Bengtsson

discarded, Helen said that the soup kitchen could really use the food that the restaurant was able to offer. The next day, the chef donated 30 gallons of cooked potatoes – which the kitchen used to thicken the soup it was serving. This quick meal out with friends led to the creation of City Harvest in December of 1982. Thanks to Helen, Jason Kliot and several other New Yorkers who were troubled by the large numbers of people who didn’t have enough to eat, and the amount of good quality excess food going to waste, the smart and simple idea of food rescue was born. They reached out to restaurants and retailers, enlisted friends, borrowed cars, and set up a hotline. With only volunteers in

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

NEWS

FOOD DISTRIBUTORS

SYSCO UNVEILS AGREEMENT OF ACQUISITION, GROWTH STRATEGY AND FINANCIAL OUTLOOK AT 2021 INVESTOR DAY

t its 2021 Investor Day today, President and CEO Kevin Hourican and other senior executives of Sysco Corporation (NYSE: SYY) presented a strategy update and highlighted initiatives to transform Sysco into a more growth-oriented, purpose-led, agile, innovative and customer-focused company. Sysco’s executive leaders discussed the company’s Recipe for Growth, which is designed to help the company grow 1.5 times faster than the market by the end of FY24 through five strategic pillars: • Digital - Enriching the customer experience through personalized digital tools. • Products and Solutions – Offering customer focused marketing and merchandising solutions to increase sales. Introducing cuisine focused goto-market approach. • Supply Chain - Serving customers efficiently and consistently with the products they need, when and how they need them. Improved delivery performance and omni-channel inventory management. • Customer Teams – Team based selling that leverages Sysco’s expertise in specialty categories with a focus on important cuisine segments. • Future Horizon - Cultivating new channels, segments and capabilities, while being responsible stewards of the company and the planet, and funding the investments through cost-out efforts. “Today represents a pivotal moment, as we introduce our Recipe For

Growth and our new purpose platform. We are creating new capabilities for Sysco that will enable us to better serve our customers, win share and increase customer loyalty. Our strategy will deliver compelling financial results and will establish a growth trajectory for the company that is fueled by our purpose,” said Kevin Hourican, Sysco’s president and chief executive officer. “Only Sysco has the leadership and financial strength to deliver upon all five elements of our Recipe For Growth, further differentiating Sysco and creating a sustainable competitive advantage.” Sysco unveiled its new Purpose statement dedicated to Connecting the World to Share Food and Care for One Another. Underpinning the company’s strategy, Sysco’s Purpose unifies its associates around the globe around a common goal that guides the company’s actions and the impact Sysco makes in the world every day. Demonstrating its commitment to this Purpose, Sysco announced its Global Good goal to donate $500 mil-

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lion worth of good in our global communities by 2025, through product donations, cash contributions and volunteer service. Sysco also provided a comprehensive financial outlook for coming years including: • Targeting $750 million in cost reduction for the period of FY21 through FY24, a $400 million increase; • Guiding adjusted earnings per share in FY22 of $3.23 to $3.43; • Targeting FY24 adjusted EPS to be more than 30% above adjusted FY19 EPS; and • Establishing a net leverage target of 2.5x to 2.75x adjusted EBITDA, supported by plans to reduce indebtedness by at least another $1.5 billion in FY21 and FY22. • Announcing a share repurchase authorization of $5 billion, to be available until fully utilized. In addition, the company announced that its Board of Directors acted to increase its quarterly dividend through a $0.02 per share increase, to $0.47 per share, represent-

ing Sysco’s 52nd consecutive annual dividend increase. The increase will be paid as part of Sysco’s regular quarterly cash dividend, payable on July 23, to common stockholders of record at the close of business on July 2. “Sysco’s strategy is built upon its commitment to a balanced capital allocation strategy – investing for growth, while preserving our strong balance sheet and investment grade rating and returning value to our shareholders,” said Aaron Alt, Sysco’s chief financial officer. “The combined actions we are announcing today position Sysco for long-term growth and success.” Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. With more than 57,000 associates, the company operates 326 distribution facilities worldwide and serves more than 625,000 customer locations. For fiscal 2020 that ended June 27, 2020, the company generated sales of more than $52 billion. Information about our CSR program, including Sysco’s 2020 Corporate Social Responsibility Report, can be found at www.sysco.com/csr2020report. For more information, visit www. sysco.com or connect with Sysco on Facebook at www.facebook.com/SyscoFoods or Twitter at https://twitter.com/ Sysco.

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

NEWS

By Hank Bedingfield

MENU SOLUTIONS

JOHNSONVILLE DEBUTS NEW SAUSAGE STRIP LINE TO ENHANCE BOTH TAKEOUT AND DINE-IN MENUS

n the wake of COVID-19, the better off everyone’s going to be.” restaurant industry has had “With an arsenal of foodservice to adapt overnight just to surproducts and programs designed vive. Grab-and-go and takeout to help your business thrive,” Johnare two innovations that have been sonville hopes to do just that with foundational to a restaurant’s suca fresh, innovative line of Sausage cess in the “new normal.” Diners Strips. Johnsonville crafted a new have mobilized and the industry has way to eat sausage that is versatile, mobilized with them. fast, and delicious. the emphasis on grab-and-go and At the forefront of this movement Johnsonville has been working on the ease of prep.” are innovative companies like Johna way to deliver sausage flavor in a Johnsonville designed its Sausage sonville. The family-run, Wisconsin familiar bacon-like form and with Strips with the specific needs of business, supplying hungry patrons increased demand on ease of prep restaurants and operators in mind. and businesses with sausage for over and versatility, Sausage Strips came “The versatility is incredible and the 75 years, has embraced the new fastat the perfect time. “The flexibility benefit to the operator is you can paced food culture and hopes to use that the sausage product brings is purchase this innovative product its developments to help thousands across all day parts and across all and you can put it across all your of restaurants and distributors meet menu categories. We’ve developed dayparts in your entire menu,” Yothe rush of a semi-nomadic cusrecipes with our take on Cobb salder said. “And you’re not having to tomer base while maintaining a high ads, on wraps, on breakfast sandsource three or four different SKUs quality of food and service. wiches, on a protein on protein — so to accomplish the same thing.” Increased demand for quick food you put it on a burger,” Yoder said, The bacon-like shape and texture and a decline of in-restaurant din“and it fits very nicely in that with ing, paired with labor shortages, has made versatile, easy-to-prepare products a necessity for restaurants and distributors. When the COVID-19 pandemic paralyzed business across the country, Johnsonville immediately reached out to its foodservice customers to support their changing needs. “We really took a step back and started talking to our customers and individual operators just to understand where their pain points are, and it really came down to speed of prep,” Johnsonville Senior Product Marketing Manager Craig Yoder said. “The faster and easier that you can get the product to the quality level that their Johnsonville’s new Sausage Strips, served up as a burger topping customers are expecting, the

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“The versatility [of the Sausage Strips] is incredible and the benefit to the operator is you can purchase this innovative product and you can put it across all your day parts in your entire menu.” — Craig Yoder of Johnsonville’s Sausage Strips aims to appeal to a customer’s comfort. Johnsonville offers two flavors, Original and Chorizo, made from its premium line of sausage to make sure the ease and versatility of this new product is matched by quality. Sausage Strips also appeal to the health-conscious consumer. “You look at Sausage Strips and there’s 40% less fat than bacon and 30% less sodium,” Yoder said. “So you can have that flavor, you can have that indulgence, and you can feel better about eating it.” Johnsonville’s research and development team works to create the best packaging and holding methods in order to find the optimal solution. “We use the acronym H.I.C.S., highest impact on customer success, because anybody can sell a customer a sausage,” Yoder said. “What we want to do is help our customers grow. And when they grow, we grow.” Operators and distributors can find additional information and request a sample for the new Johnsonville Sausage Strips and the entire Johnsonville foodservice line by visiting the Johnsonville website at foodservice. johnsonville.com

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MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

PASTA – THE PERFECT SUMMER SURPRISE

asta tops all sorts of lists as the world’s most popular food. But if you think you know all there is to know about this versatile component – think again. As often as we eat pasta and as much as it’s loved - I still find it to be a seriously misunderstood food. So this month, I want to break down 3 big myths and truths about pasta including why I think it can and should be a true staple on your summer table. Myth #1 – Pasta originated in Italy. Truth – Pasta’s origins actually extend at least in part back to Greece. Most people associate pasta with Italy but as your friendly Greek culinary ambassador, I’m here to tell you that many historians think pasta

actually originated, at least in part, in my home country. Though Marco Polo is often credited with bringing pasta to Italy after being inspired by noodles he encountered while traveling in China, historians now say there are plenty of signs pasta was being consumed in Greece long before that. There are mentions in Greek mythology of Hephaestus making a tool that created pasta-like ‘strings

of dough.’ Ancient Greeks had a dish called laganon made of wide strips of pasta. Sounds a lot like lasagna, right? And then there’s makaria – a pasta that’s left at gravestones to honor the dead. You’ll still see this dish – reminiscent of macaroni – at modern-day Greek Orthodox funerals. The macaroni you get through Loi Food Products features this noodle with that authentic long cut. The truth is – pasta likely comes from many places and every country puts its own delightful spin on it. But in Greece we do understand and deeply respect this food because we’ve been making and enjoying it for a very, very long time. Myth #2 – Pasta is a heavy dish Truth – It doesn’t have to be. The beauty of pasta is that it is a

Uses of pasta in Mediterranean cuisine include (top) Lamb shank with orzo; (bottom L-R) Couscoussaki Pasta Salad, Fidelini Pancakes, and Little Dinosaurs Kiddo Pasta.

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Chef Maria Loi is an Entrepreneur, Greek Food Ambassador and Healthy Lifestyle Guru. The author of more than 36 cookbooks, she will also host a new show, The Life of Loi, debuting on PBS in 2021, which aims to build an inspirational and educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey and olive oil sold on QVC, at Whole Foods Markets and in other stores. The namesake of three restaurants, her current one is Loi Estiatorio in the heart of Manhattan. Connect with her on LinkedIn and learn more about her food philosophy atloiestiatorio.com/chef-loi/.

blank culinary canvas – a vehicle for a chef’s epicurean vision. Pasta is enhanced by any flavors and textures it’s paired with, and there are literally thousands upon thousands of ways to make it. So the truth is – it’s not the pasta itself that is heavy – it’s really all about how you cook it. In America, it’s common to load pasta up with heavy tomato and cream sauces and a lot of meat. When making pasta salads, mayonnaise is often used, which makes them heavy too. These may be the most common forms of pasta that end up at your summer BBQ or on your picnic table, but they’re far from the only option. There are plenty of light and refreshing ways to cook up pasta too. It really is all in the preparation. Another reason that people think of pasta as heavy is because of how it’s served. In America it’s not at all unusual to see a full dinner plate piled high with

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

NEWS

by Brian O’Regan

SPECIAL EVENTS

AJC FOODSERVICE DIVISION SETS SIGHTS ON RETURN OF IN-PERSON FALL EVENT TO HONOR INDUSTRY TRIO

ollowing a year of social distancing and virtual events, AJC’s Food Service & Hospitality Division hopes that its annual tribute can return to an in-person gathering this year. The prestigious event will honor Michael Greenwald, Jeff Burdick, and Jerry Hoffman for their community service, dedication to the AJC mission, and exemplary leadership in the industry. Greenwald is the Director of Purchasing at Singer/M Tucker, Burdick is Vice President and Director of Purchasing at Imperial Dade, and Hoffman serves as a Project Manager at Sam Tell Companies. Event Chair Michael Posternak says that the tribute will be scheduled for the late fall in the hopes that it will be in person. “The plan is to hold the event a little bit later in the year than our typical June date. We believe that the later in the year we schedule the event, the greater the likelihood we’ll be able to hold an inperson tribute to Michael, Jeff, and Jerry, our exceptional 2021 honorees,” said Posternak. The 2021 tribute will recognize the numerous achievements of the three honorees, while also highlighting the perseverance of AJC’s Food Service & Hospitality Division and its members. “In addition to our honorees, our upcoming tribute will focus on the 60-plus year legacy

of AJC’s Foodservice & Hospitality Division. Even during the pandemic, we persisted, by having a virtual event, sadly, not to present awards, but to memorialize some of our friends who were lost to Covid 19. With the participation of a very generous industry, our Division has held an event every single year for nearly 60 years. We have stayed with our mission through good times and bad,” said Posternak. This will be Posternak’s last AJC Foodservice & Hospitality Division

Tribute as Division Chair, after serving on the Division’s Leadership Committee for some 20 years. In addition to Posternak serving as Chair, the Division is led by Vice Chair Lynne Schultz, and Co-Chairs Rob Monroe and Eddie Toby. Also, a young leadership council was created last year, with the goal of carrying forward the Division’s legacy. Council members assisted in planning the 2020 event and are taking a greater role this year. Posternak and Schultz have been

The AJC has a long and storied tradition of honoring some of the industry’s best and brightest, including Singer’s Michael Greenwald and Pecinka Ferri’s Joe Ferri, to fund the battle against Anti-Semitism

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instrumental is making certain the torch be passed on to the next generation. The members of the young leadership council they have created together with AJC are Eugene Beniaminson of Singer/M. Tucker, Cortney Davis of Key Impact, Samantha Saltzman of Sam Tell Companies, Aaron Weiss, of elite studio e, and Rick Sher of Day & Nite. While publicly applauding the honorees, the upcoming AJC Food Service & Hospitality Division event will help strengthen AJC’s nonstop advocacy across the United States and around the world. At the highest levels, AJC combats antisemitism and hate in all its forms, builds intergroup respect, and defends democratic values for all. In the face of rising hate and extremism – including a frightening burst of antisemitism – AJC’s front-line work is of the most urgent importance. A nonpartisan organization known for its professionalism and expertise, AJC has earned unparalleled levels of credibility and access in the global arena. With 22 U.S. offices and 12 international posts, the organization has an impact on opinion and policy around the world. An email hold-the-date message about the 2021 AJC Food Service & Hospitality Division Tribute is expected to go out soon.

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

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

WHY MOST RESTAURANT OPERATORS NEVER CREATE A BUDGET

’ve been preaching the importance of having a restaurant budget since becoming a restaurant coach in 2003. In fact, I can tell you, if you don’t want to depend on dumb luck, your budget is critical to your restaurant’s success. When it comes to excuses for not having a budget, I’ve heard them all. The problem with these excuses is they stop you from doing the next best thing that will improve your restaurant and your life. Here are the top six excuses for why most restaurant operators never create a budget. Number one, I don’t have time. Boo frickin’ hoo? You must be kidding me. You’re in the toughest business I know. Instead of focusing on saving $15 an hour and flipping a

When it comes to excuses for not having a budget, I’ve heard them all. The problem with these excuses is they stop you from doing the next best thing that will improve your restaurant and your life. burger yourself, be an owner, work on budgets, marketing, leading your team, developing your managers and holding them accountable. That is what you’re supposed to do. Number two, I don’t understand the numbers. That’s not an excuse. Maybe your chart of accounts isn’t set up properly, and you need to change it so that you can better understand your numbers. In

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fact, I teach people that you tell your accountant what your chart of accounts looks like and what numbers goes in them so that you know your numbers. Your accountant doesn’t dictate your chart of accounts. Number three, I don’t need one. Right. How do you know what success looks like? Are you just going to use industry averages? Name a successful business that doesn’t operate with a budget unless it’s just dumb luck and it happens. You may have been successful without a budget, but then COVID hit, and it robbed you of all your money, your cash flow was nonexistent. And now for the first time in your life, you’re going, oh, shoot, I need to make a change. Well, how do you make a change without a budget? It’s your proactive plan for success. Number four, I have a budget I created when I opened my restaurant 10 years ago. Oh, my God. That’s laughable, right? Most restaurant owners say, “Yeah, I have a budget. I had a budget when I asked for money from the bank.” Well, that’s 10 years old. Even if it’s one year old or

David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to use his trademark Restaurant Prosperity Formula to cut costs and increase profits. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits to develop to run a profitable restaurant. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters, his formula for restaurant success, his book, or his coaching program, visit davidscottpeters.com.

three months old, it’s old. See, you must update that plan for success every single month because I have news for you: You’re never going to hit your budget, but you are going to be able to see what systems you need to put in place to change your reality. Number five, I know what I need to do in sales to break even. What the heck does break even have to do with making money? See, I’ll bet money you don’t know what your breakeven point is. You just kind of have a general idea of what you’ve got to do in sales before you’ve covered all your expenses. But that can change. If your managers start bleeding labor because they’re not paying attention, that breakeven point gets creeps up quickly. If you are not looking at portion controls and preventing theft and stopping the dumb mistakes that happen daily, your cost of goods sold can creep up on you. But without a budget and active monitoring of your budget, it takes a while before it’s painfully ob-

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BLUEPRINT

Great Performances move to the Bronx has enabled the iconic catering company to double its kitchen capacity.

GREAT PERFORMANCES, BRONX, NY S

ince founding Great Performances in 1980, Liz Neumark has embraced the concept of participating in, serving, and enhancing the communities they serve. With the iconic caterer’s recent move to the Bronx that “giving back” DNA continues to be a priority. As with so many leaders in the restaurant and foodservice industry, Neumark put her own personal agenda aside to serve her community once again. Within days of the mid-March 2020 shuttering of the city in the face of the pandemic, Neumark retooled Great Performances kitchen to produce and deliver 40,000 meals a week. Under the auspices of the city Department for the Aging, the meals went to housebound elderly unable to go to their local senior

Liz Neumark President & CEO Great Performances Bronx, NY

Christopher Harkness Director, Food and Beverage Great Performances Bronx, NY

Mark Mansfield Project Manager Singer/M. Tucker Paterson, NJ

centers for meals. Subsequently, Great Performances began working with the Mayor Office for Food Policy and Office of Emergency Management to help meet the unprecedented demand for packaged meals by hospitals, day care centers, food panties and community centers. So, it came as no surprise that Neumark and her team were recently recognized for Empire Whole Health Heroes Award as one of the New Yorkers who went to exceptional lengths during the Covid-19 pandemic to help The City of New

York and its citizens. Presented by Empire BlueCross BlueShield, the awards honored 50 people hailing from the healthcare, business and the nonprofit sectors who have displayed extraordinary leadership, dedication, empathy, and remarkable compassion to help ensure the safety and wellness of all New Yorkers during this unprecedented crisis. Total Food Service had the opportunity to visit Great Performances’ new 51,000 sq. ft. headquarters in The Bronx. It occupies three-and-

a-half floors of the Bruckner Building, a former factory, at 2417 Third Avenue. With sun splashed space for her team to be creative and easy access to Manhattan, Neumark and Great Performances are ready to write their next chapter.

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Liz Neumark and Christopher Harkness’ Approach (From Great Performaces) As you can imagine this is both scary and incredibly exciting. We

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BLUEPRINT

from page 58

are absolutely thrilled by the many possibilities that our new space affords us. Whether it be catering or increasing our involvement with the community through workforce development and community engagement. When we were planning our move and deciding what we wanted out of our new facility, we wanted a community that we could grow with and become involved in, in addition to a large space that allows us to scale our business for continued growth. Our new campus has more than twice the size of our previous Hudson Square headquarters. It features a 19,000 sq. ft. kitchen that is one of the city’s larger and arguably most advanced. It is loaded with cutting-edge topline equipment and has twice the refrigeration and production capacity of our previous space. The kitchen is particularly distinguished by an extremely efficient temperaturecontrolled flow of goods, assuring the integrity and safety of all food production. As for our kitchen, when we were assembling our line and picking out our pieces of equipment, we went for the best available so that we can provide the best service to our customer. With this new top of the line and state of the art kitchen we can temperature control our food, maximize our efficiency and flow. All done in an environment that best suits our employees. In our new

The award winning Liz Neumark is set to write Great Performances’ next chapter

headquarters we can receive our shipments and transfer them immediately into coolers that allow for the preserved integrity of the food. From there our kitchen is completely climate controlled and we can separate our food into hot and cold areas to keep it fresh. As for the cook line, the food flows naturally from the prep space to a blast chiller and then into one of our walk-in coolers all while keeping the food fresh and tasty. As a company, one of our sayings is our passion starts from seed, whether it be making good

Neumark and the Great Performances team, including accomplished Chef Georgette Farkas (above) have always brought artistry to their legendary fare

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food from fresh local ingredients or planting seeds in the community, this new facility allows us to grow our passion as a company. The facility also includes: a separate pastry kitchen, warehouse; purchasing department; design studio; training space; support offices; and The Sylvia Center, a nonprofit dedicated to teaching youth the connection between food and health. Our new digs represent a bright beacon shedding a confident light on the future of the city’s hospitality industry. Mark Mansfield’s Approach (From Singer/M. Tucker) We’ve worked with Great Performances for over twenty years. We understand what Liz and Chris and their team were trying to accomplish. As with so many cases in Manhattan, it was incredible to see the output that they were able to generate from a relatively small production kitchen on Hudson Street. This new kitchen facility gives them the opportunity to double their production. To turn their concept into a reality, Great Performances assembled a wish list for the project and Singer M. Tucker delivered. The first on that list was having the ability to access the newest

technology in foodservice equipment. Logistically, it made sense to put the cooking line and ventilation against the back wall. You could easily see the direction of the flow. It began with receiving and then moving into cooking, staging storing and out the door. We were able to work with Victory and American Panel who gave us the flexibility to take product right off the expanded cooking line and move it through a blast chiller and then to a walk-in for holding. This line of kettles and combi ovens is very unique. Because New York City code requires a precipitator system for the hoods that is based on the weight of your cooking volume of meats over the course of a week, we only needed to use the special ventilation for a portion of the kitchen. We worked with Scott Adams who has a great understanding of the NYC code. The key in our selection of the equipment package was to understand the importance of investing in quality that can support this high volume of cooking product. Jade Range’s thermal oven bases prevent heat loss upon opening the cabinets, making them a perfect fit.

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BLUEPRINT

from page 60

Great Performances founder Liza Neumark (L) was joined by dignitaries including New York State Lieutenant Governor Kathy Hochul at the recent ribbon cutting to celebrate the new facility.

The new facility offers a complete pastry suite

One of the other keys to the project was getting the Great Performance culinary team comfortable with the operation and flexibility of the RATIONAL combi-oven technology. They spent time at Tri-State Marketing’s test kitchen working with their menus to understand the capabilities, programs, and options RATIONAL has to offer. One of the most interesting pieces of this project was the

approach to ice. As you can imagine, an operation like Great Performances has a very diverse need for ice. We realized that much of that need is for ice going out the door to several of their facilities. We took a convenience store approach with Follett ice bins, baggers, and a separate cooler to create a unique solution. The approach to dishwashing was to build a flow that would enable

iCombi Pro. iVario Pro.

product to move simply on a walkway with carts around the building to easily wash and set up for continual and contingent use. They added an Ecolab conveyor system that can handle both the washing of the pots and pans as well as the carts themselves. The new facility has given them a pastry suite that is five times larger than what they previously had on Hudson Street. This will give them the opportunity to

greatly expand their baked good offerings to their customer base. This project was a classic example of was one of our team’s greatest strengths; the ability to understand our customer’s mission and to execute it with constant communication throughout the process so that everybody’s goals are met. With that approach, you have the flexibility to fine tune every detail of your vision.

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

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

A CHANGING INDUSTRY IN THE NEW NORMAL

he restaurant industry has drastically been reshaped due to the COVID-19 pandemic. At the onset of the pandemic some restaurants sadly closed and never reopened. Those that managed to stay open had to quickly adapt by figuring out how to survive with takeout and delivery services only, while simultaneously ensuring that their operations were in compliance with federal and state health and safety regulations, and newly enacted labor and employment legislation. Now, as the restaurant industry is opening its doors to the public again, certain recent innovations and practices that have become mainstays in the industry during the pandemic may endure beyond the COVID-19 era. Such changes, some of which could be permanent, should be embraced

A customer’s ability to view a menu electronically and order their food and drinks themselves, without the involvement of a server, could also mean increased cost savings and efficiency for restaurants. by the industry as they could lead to increased efficiency and profitability for some restaurants. One of the most readily apparent additions to restaurants during the pandemic was the implementation of various technologies that modernize the dining experience. For instance, many establishments opted for contactless ordering or digital menus in place of traditional paper or plastic menus. Patrons are now able to scan a QR code, go to a restaurant’s website, or even use a

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tablet at the table to view a menu. Seemingly gone are the days where waiters hand guests several reusable menus during a meal, all of which needed to be sanitized after each use or at the end of the day, if at all. The alternative were paper menus that had to be thrown out after each day and reprinted for the following day. Restaurants can, and many have made, all their menu offerings accessible online. With this change, restaurants are able to seamlessly change prices, highlight specials, and add or remove items at any time they choose to. In addition, contactless or tableside ordering through mobile devices or tablets are advancements that have shown too many benefits for restaurants to do away with in the foreseeable future. A customer’s ability to view a menu electronically and order their food and drinks themselves, without the involvement of a server, could also mean increased cost savings and efficiency for restaurants. Customers who have the whole menu at their fingertips can order at any time and do not need a server to walk to their table, take their order, and then

Joseph Tangredi is an Associate at Ellenoff Grossman & Schole LLP in the firm’s Labor & Employment practice group. Joseph specializes in advising clients in the hospitality industry on labor and employment legal matters, and also defends his clients in labor arbitrations before the NLRB, and against wage/hour and discrimination claims brought in federal and state courts. Joseph Tangredi can be reached at JTangredi@egsllp.com or via phone at 212-370-1300.

bring the order back to the kitchen. Restaurants can run a leaner and more profitable operation with less staffing of servers and bussers, and potentially avoid the labor shortages that have plagued the hospitality industry for some time. This self-ordering process also minimizes the chance for mistakes on behalf of employees which could lead to less waste and more profit, e.g. incorrectly taken orders and discarding unused food items, and reduced legal liability, e.g. requiring that customers clearly state any allergies they may have before being served. Lastly, it may open up the possibility for a more interactive experience with the customer. For example, ordering via a mobile device may prompt patrons to take surveys at the end of their meal to provide feedback about their dining experience and provide a direct link to Yelp or TripAdvisor to rate their meal. Restaurants should also consider maintaining their outdoor space for their customers as a permanent offering post-pandemic. Although restaurants in New York City are now free to reopen indoor dining at 100% capacity, albeit with several restrictions, certain restaurants who previously operated exclusively

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DO YOU HAVE ALL THE EQUIPMENT YOU NEED FOR RE-OPENING?

609-642-8389 | sales@nbrequipment.com | nbrequipment.com 10 Abeel Road, Cranbury, NJ 08512 June 2021 • Total Food Service • www.totalfood.com • 65

NEWS

COCKTAIL ICE SOLUTIONS

HOSHIZAKI AMERICA, INC. INTRODUCES THE FIRST SPHERE ICE MACHINE TO THE NORTH AMERICAN MARKET

oshizaki is thrilled to announce the launch of the Sphere Undercounter Ice Machine. The first machine to make spherical ice in North America, Hoshizaki companies in Europe and Japan have been enjoying ball ice for quite some time. Understanding the demand for unique cocktail design at a reasonable cost, Hoshizaki decided to bring the sphere ice machine here. Now bar owners, restaurants and hotels can have clean, clear 1.8-inch diameter ice balls for amazing cocktail presentations with minimal dilution and without the mess of ice molds or the high price of third-party ice vendors. Ice is always an important part of the preparation and presentation of a cocktail – consider a whiskey pour over a single sphere in an old-fashioned glass. Sphere ice looks beautiful, is more sanitary

and is more profitable than any other option in the market today. The IM-50BAA-Q fits neatly under a bar taking up less than twenty-five inches wide of all-important undercounter space. Having a Sphere Ice machine gives your operation: • Up to 50 pounds (500 spheres) of ice production per 24 hours • Built-In storage bin with 36-pound capacity • Durable stainless steel exterior with easy to remove and clean air filter HOSHIZAKI is the world leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. Our attention to detail, continuous innovation, smart application of technology and com-

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mitment to the highest standards - ensures that our customers have exceptional quality products. With corporate headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America, Inc. employs over 700 people nationwide. Hoshizaki has been awarded the ENERGY STAR® Partner of the Year Sustained Excellence multiple years in a row for their continued leadership in protecting our environment through superior energy efficiency achievements. For more information, Hoshizaki America, Inc. w w w. h o s h i z a k i a m e rica.com or follow on Facebook, Twitter, YouTube, LinkedIn, Pinterest, and Instagram.

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Bakes Up To 60% Faster AUTOMATED PLATFORM Designed to cook, bake, broil, sear, steam, or roast FASTER COOK TIMES Bakes 30% to 60% faster than traditional cooking methods CONSISTENT PRODUCT Automation prevents over or undercooking, perfect every time LABOR SAVINGS CTX users have reported thousands of kitchen labor hours eliminated per year SELF CLEANING Push the self-clean button at the end of the shift with no other labor needed FOOD SAFETY Independent studies found the CTX oven eliminates 99.99999% of bacteria SPACE SAVINGS Only piece of equipment needed – replace your convection ovens, griddles, charbroilers, and microwaves

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HOSPITALITY MARKETING

WITH REV CIANCIO

THE TRUTH ABOUT SUCCESSFUL RESTAURANTS

ould you open a pizza shop without an oven? Would you try to run a restaurant without a dishwasher? Do you expect your guests to cook their own food (Korean BBQ excluded!)? The truth is, no you would not. Ovens, dishwashers, utilities, tables, chairs, flatware, napkins, soap, toilet paper, a bookkeeper, point of sale system, credit card processing, servers … all these things and more are things you know you need to run a restaurant. It’s a given. They are operational requirements for being in the restaurant business. At some point you accepted this as the truth. If you don’t want to cook the food or wash the dishes, you would’ve opened a grocery store, but you didn’t. You’re in the hospitality business and it’s our business to serve. Which means that you’ve got to have all the things you need to serve the customers in the way that is most convenient, pleasing and in need of what they want and expect. They call it the hospitality business but it’s really more like show business. We have to create and entertain. The difference is that instead of a box office, you have a host stand, a service counter, a drive thru and or an online ordering system. Consumers have a number of ways in which they can transact with you. So... How do you expect consumers to place an order with you if you don’t have online ordering? How do you expect consumers to find you if you don’t market the business? How can you expect your guests to return and spend more if you don’t

When successful entrepreneurs get presented with an opportunity, they spend their time and energy thinking about how it might be able to help them. ask them to? “Our POS is out of date but it’s too expensive to switch.” “Advertising is expensive.” “Marketing is hard.” These are paradigms, false beliefs… LIES… you tell yourself that gives you an excuse to not do what you should be doing. The truth is that your competitors are doing these things and it’s working. That’s why they are having success and growing. The truth is that its just easier to spend your time

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doing something you know how to do instead of investing the time to learn something new or investing the money to have someone teach you how to do it or to do it for you. The truth is that you don’t have a growth mindset. You’ve made an agreement with lack. All of life’s failures are due to taking sides with the finite around us. All of life’s successes are due to taking sides with the law within us for the infinite. Everyone who has had long-term and sustained success in this busi-

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

ness has chosen a growth mindset. They are open to ideas. The only thing guaranteed to create failure is the expectation of fail-

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NEWS

by Alycia June Cahn

EXPANSION

BENNO EXPANDS LEONELLI PORTFOLIO WITH HOUSTON OUTPOST

eaving from John F. Kennedy at Café Leonelli, features a selection International Airport at 7 AM, of salads, soups, sandwiches, focacand arriving at his newest cia with toppings, and classic Italian Houston restaurant by 11 AM, dishes like lasagna or eggplant parmiMichelin-star Chef Jonathan Benno is giana. eager to get into the kitchen. When bringing his NYC Italian fare For those who have worked for Bento the Lone Star state, Benno makes it With the Museum’s visitors in mind, no or enjoyed his dishes, that passion a priority to merge both the city and Café Leonelli serves an Italian breakhas always been the focus. With that in the cuisine by sourcing ingredients fast that includes an array of pastries, mind, Café Leonelli is a culinary oxyfrom local vendors and purveyors. “I’ll coffee and tea, oatmeal, yogurt, and a moron of sorts: fast paced countertell you what we have discovered down few savory sandwiches. The Leonelli service paired with made from scratch here is, there’s a lot of great food being sandwich menu includes prosciutto, Italian classics. The new eatery is produced in Texas,” said Benno. Café burrata, or porchetta. as well as enlocated inside the Nancy and Rich Leonelli gets their mushrooms from trees highlighted by roasted salmon or Kinder Building on the campus of the cultivators at Lonestar Mushrooms chicken cacciatore. Museum of Fine Arts in Houston, TX. right outside of Houston. Grains for The pastries and sweets served in Among the many challenges of Café both their polenta and focaccia are Café Leonelli are courtesy of SalvaLeonelli is creating a game plan to sourced from the Homestead Grist tore Martone— Michelin Star recipiprovide high quality fare seven days Mill in Waco, TX. source Café Leonelli ent and Executive Pastry Chef of the a week. Benno brings a track record also looks to The Chef’s Warehouse as Bastion Collection. With an eye toof success to the Houston project. Lethey have in New York for a number of wards the younger generation, Café onelli Restaurant and Leonelli Bakery years to provide a full line of quality Leonelli also boasts the first outpost of in Manhattan have both been a sucingredients. Frohzen, Chef Martone’s Miami-based cess since making their debuts. Considered one of the top chefs in the country, Jonathan Benno has spent over three decades honing his craft in some of the world’s finest restaurants, counting John Farnsworth, Michael Mina, Daniel Boulud, Tom Colicchio, and Thomas Keller among his culinary mentors. Most recently, Benno spent six years at the helm of Lincoln Center’s Lincoln Ristorante, where he gained critical acclaim for his contemporary Italian Cuisine. Café Leonelli is Benno’s first restaurant outside of the Big Apple. His inspiration for the new Texas restaurant’s menus draws on some of his earliest food memories as well as his profound travels through Italy. Benno’s menu The interior at Café Leonelli at the Museum of Fine Arts in Houston, TX

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“It’s amazing to me how much more profitable a $11 sandwich is in Houston versus New York.” — Jonathan Benno ice cream shop. Benno’s commitment to be in the Houston marketplace has given him an accurate read on growth opportunities. Benno is already seeing the potential to expand the café’s current breakfast menu and offer a more extensive brunch menu on the weekends. “It’s amazing to me how much more profitable a $11 sandwich is in Houston versus New York,” Benno explained. The facility offers 100 seats inside the restaurant, and about 30 seats outside. As the second largest museum in the country behind the MET in New York, Chef Benno refers to the Museum of Fine Arts Houston as “Disney with air conditioning”. Especially with the hot summer weather approaching, the museum’s tunnels allow guests to move throughout all the different buildings while still staying cool. Café Leonelli is a unique venture for Benno, as the Leonelli brand is known widely for their destination restaurants in NYC. The Houston project has enabled Benno to expand his footprint beyond traditional restaurants into the concession industry. “This is a truly unique opportunity to learn to fuse fast, high volume service with our classic, made from scratch recipes and serve them in a 10 minute window,” Benno concluded.

Shop Online: allenbrothers.com - or - For Chefs: chefswarehouse.com

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NEWS

FARM/LOCAL TO TABLE SOLUTIONS

by Hank Bedingfield

VETERAN RESTAURANT EXEC VANZURA GUIDES FREIGHT FARMS TO REINVENT FARMING AND PREPARE FOR GLOBAL UNCERTAINTY

he global pressures exacerbated by COVID-19 and the rippling toll it takes on the international community has made one thing clear: preparedness is everything. The Coronavirus has exposed vulnerabilities in the global health network that no one could have imagined. Food production and distribution must now reset their agendas to prepare for catastrophe. Freight Farms, a 2011 Agtech company which pioneered hydroponics container-based farming, is committed to preparing the world for the next disaster by reinventing the way we grow food. “Fill in the blank with the institution, how prepared are you for the

Freight Farms CEO Rick Vanzura

emerging trends that are impacting the world,” Freight Farms CEO Rick Vanzura explained. “Sustainability issues, land availability, water availability; those issues obviously preceded COVID-19, but we think there’s going to be a greater sense of urgency around folks expecting us to have an answer and be prepared for these global trends, as opposed to being reactive.” Vanzura looks to channel his decade of experience as a restaurant executive, growing Wahlburgers from a single restaurant to a $100 million dollar institution, as well as greatly expanding Panera Bread, to redefine food production and distribution as a whole. Freight Farms uses containerized

“There’s probably no location where having a hyper-local, highly traceable, always available solution isn’t going to make sense in some way.” — Rick Vanzura “vertical farming” to do just that, allowing farmers to produce hundreds of high-quality local crops from a 320 square foot shipping container which automates the farming process for maximum efficiency. Vanzura plans to expand and distribute these self-contained, sustainable farms to a wide diversity of industry segments. The priority will of course be the global communities

that need them the most. “We see the Freight Farm as a perfect fit for countries with food access difficulties, short growing seasons and inherently challenging climates. There’s probably no location where having a hyper-local, highly traceable, always available solution isn’t going to make sense in some way,” he added.

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A Freight Farms container has unprecedented environmental control and exceptional ease-of-use to unlock your growing potential.

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ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

ALLIANCE LAUNCHES INDUSTRY PAY RATE SURVEY TO SUPPORT WORK FORCE CHALLENGES

he exodus of hospitality workers during the pandemic has led to an unprecedented talent shortage. Many restaurant workers have departed the industry to move into healthcare and other industries. But somewhere along the way to doom and gloom, and the injection of RRF-Restaurant Revitalization grant funding New York City’s restaurant industry is about to stage a comeback. To accomplish that goal, the City’s restaurants are going to need to attract a staff to support the rebirth. “We’ve heard from many of you about workforce challenges, questions about wage rates, benefits, etc,” noted Andrew Rigie, Executive Director of the New York City Hospitality Alliance. “With that in mind, we’ve designed a survey with the goal of aggregating and sharing the data.” The NYC Hospitality Alliance Recruiting and Pay Rates survey will focus on investigating wage rates and recruitment strategies in the city’s restaurants and bars. “We ask that if you operate an eating or drinking establishment in the five boroughs, you take this important survey,” Rigie noted. “This data will help inform our advocacy work and provide valuable information to members in their compensation and workforce management practices.” Rigie’s goal is for operators with

“This data will help inform our advocacy work and provide valuable information to members in their compensation and workforce management practices.” multiple restaurants or bars in NYC, to complete a separate survey for each establishment they operate. “The more businesses that participate, the more representative the data will be.” All submissions will be kept confidential and will be reported publicly in the aggregate. The survey can be accessed

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online at: https://bit.ly/3vqbFM9 The New York City Hospitality Alliance (The Alliance) is a not-forprofit association founded in 2012 to represent and serve restaurant and nightlife establishments throughout the five boroughs. Home to more than 24,000 eating and drinking

PRESENTED BY:

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.

establishments, employing more than a quarter of a million people, our industry is vital to the economic foundation and social fabric of New York City. The Alliance bridges the gap between the hospitality industry, government, and the press. We advocate for a fair and equitable regulatory environment that removes barriers to entrepreneurship and job creation. We seek to reduce unnecessary regulatory burdens, streamline the permit and licensing process, cut the red tape, and represent the industry’s perspective on proposed laws, regulations, trends, and other matters impacting restaurant and nightlife establishments. Members of The Alliance gain exclusive access to operational guidance; up-to-date information on the ever-changing regulations and trends; invites to industry-only training, educational and social events; and, a suite of customized services to help their businesses save time and money. Restaurant and nightlife establishments that join the New York City Hospitality Alliance become part of our tight-knit community and ensures our industry is represented and served.

CITRINCOOPERMAN.COM

CITRIN COOPERMAN

STACY GILBERT, CPA New York City Managing Partner and Co-Leader, Restaurant & Hospitality Practice sgilbert@citrincooperman.com

RESTAURANT & HOSPITALITY PRACTICE

You know our clients because we work with hospitality businesses in your neighborhood, as well as the ones known throughout the world we help them focus on what counts so they can thrive in any outcome.

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NEWS

EQUIPMENT AND SUPPLY INNOVATION

HOBART’S NEW AWARD WINNING AMTL TWO LEVEL DOOR TYPE DISHWASHER COMBINES OPERATIONAL EFFICIENCY WITH SMALLER FOOTPRINT

obart announced last month the addition of the new AMTL Two Level Door Type Commercial Dishwasher to its complete line of dishwashers. Engineered to deliver the legendary Hobart Clean, the AMTL dish machine offers two wash chambers to maximize dish room throughput and efficiency while delivering superior wash performance. The AMTL has the highest throughput available for door-type dish machines and helps get the most out of smaller spaces with 80 racks per hour. It is versatile with upper and lower wash chambers and multiple-cycle operations to wash a variety of ware and soil levels with both chambers being able to operate at the same time. The AMTL’s upper chamber functions as a typical door style dish machine, with a 17” door opening. The lower chamber opens like an undercounter and is ideal for pans, glassware, flatware and utensils. The two levels can operate concurrently, or the lower-level cycles can be turned off or extended. “Unlike any other door type on the market today, the ATML is the only commercial dishwasher to offer upper and lower wash chambers and 80 racks per hour to help kitchens deliver cleaner dishes in less time,” said Hobart Marketing Manager Warewash Jerry Socha. “Recognizing the needs of busy kitchens, we have engineered a new kind of commercial dishwasher designed to enhance dish room

“Recognizing the needs of busy kitchens, we have engineered a new kind of commercial dishwasher designed to enhance dishroom operations.” — Jerry Socha operations.” The industry is taking notice, and the AMTL recently won the Kitchen Innovations Award from the National Restaurant Association.” The National Restaurant Association Show® named the new AMTL as a recipient of its 2021 Kitchen Innovations® Award. The honorees are recognized as the year’s most forward-thinking and cutting-edge innovations that have meaningfully improved foodservice operations. The KI Award program has earned a reputation for identifying the best foodservice equipment innovations, which reflect the trends and topics most important to foodservice operators today and showcase

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the future of the industry—with a focus on automation, efficiency, safety improvements, sustainability, waste solutions and more. Increasing an operator’s throughput can help reduce labor, and the time savings from the AMTL can free up employees to help in other parts of the kitchen during busy periods. Here are some additional features that set the AMTL apart from other commercial dishwashers on the market. The features are highlighted by Two Wash Chambers. This increases capacity with an upper chamber, supported by a lower chamber that can wash concurrently or for extended cycles. The new unit also offers Multiple-Cycle Operations. This enables operators to wash lightly soiled ware in the upper section and heavily soiled ware in the lower section. Extended cycle times on the bottom tackle heavy food soils and cutlery. Pillarless Design makes loading, unloading and cleaning easier. The Sense-A-Temp™ Booster helps to ensure 180 degrees sanitizing rinse on every cycle. The AMTL also features the very latest technology with Hobart’s Get Connected. It combines board

WiFi and Hobart’s new SmartConnect App to monitor and optimize the dishwasher’s performance. Once again, the AMTL offers the industry’s best Lifetime Value, thanks to superior reliability and the lowest energy, water and chemical consumption. Year after year, the AMTL investment will consistently deliver results that save time, resources, money and effort. Hobart Clean sets the standard for ﬁve-star quality and superior value which all other commercial dishwashers are judged by. It is a distinction Hobart has earned over many decades by engineering dish machines that lead the industry in wash performance, food safety, operational efficiency, and lifetime value; complete with teamwork you won’t ﬁnd anywhere else. At Hobart, an ITW Food Equipment Group brand, the company’s mission is to provide premium commercial dishwashers that foodservice and food retail professionals can trust to work hard and deliver quality, consistent results day in and day out, empowering them to focus on what they love most—creating great food for great people. Get Hobart Clean with less time, energy and cost. From sparkling glasses to freshly washed dishware, Hobart commercial dishwashers deliver a level of clean that staff and customers will appreciate. Backed by a nationwide network of 1,500 factory-trained service technicians, we’re always nearby to install, maintain and service your equipment. Hobart is part of ITW Food Equipment Group LLC (a subsidiary of Illinois Tool Works) and is proud to be an ENERGY STAR® Partner of the Year since 2008.

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PERFORMANCE SOLUTIONS

WITH DAY & NITE/ALL SERVICE’S MIKE BERMAN

ALL WINNING TEAMS KNOW HOW TO CLOSE OUT GAMES

t was only this past January that India had declared total victory over Covid-19. So let the world’s second most populated country’s record-breaking surge in Covid infections over the past month serve as our cautionary tale at a time we otherwise have good reason to be entirely optimistic the worst of this plague is behind us. After all, the Centers for Disease Control recently announced looser mask restrictions, approximately 100 million Americans have been fully vaccinated, and excepting pockets like Michigan, US infections are trending in the right direction. Now is the time for greater vigilance; overconfidence to be avoided at all costs. Successfully managing through and

ultimately overcoming adversity is always life’s greatest teacher, and certainly these most recent 15 months have proven to be foodservice’s ultimate educator. Among the many things our industry learned is the importance of removing risk by guarding against things others may or may not do. Thriving restaurants, hotels and other hospitality sectors depend on high turnover rates, dependent on serving lots of people. Recognizing none of us will be able to control all human behaviors, recent studies showing US hand washing habits have fallen back to pre-pandemic levels is cause for industry alarm. Topping the list of the many things we have all learned these past 15 months is the importance of proactive, preventative

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management as the things we never saw coming, circumstances we were not prepared for, have the most devastating impact. Heightened vigilance, then, requires all foodservice professionals exert the utmost control over the highest impact things with the greatest degrees of influence and payback. The Environmental Protection Agency as well as every other leading authority has confirmed Covid-19 and similar viruses remain airborne longer and travel greater distances than was initially thought. Indoor air quality is everything, every serious minded foodservice professional absolutely must prioritize indoor environmental quality as both a defensive measure against behaviors and unseen dangers we cannot control, and to establish fullest control over our businesses and its lasting success. The already enormous stakes couldn’t be any higher when we further factor in a reality there remain literally millions of people still not treating coronavirus or other deadly pathogens seriously. Of all the available means for creating optimal indoor environmental quality, Day & Nite Performance Solutions advanced technologies offer the most comprehensive, cost-effective, ubiquitous methods for permanently turning the corner on the awful conditions we have endured while also—and more importantly—guarding against anything similar ever happening again. Featuring bi-polar air ionization technologies that pulverize the tiniest particles at both the source and space, Day & Nite Performance Solutions puts hospital grade hygiene into every hospitality establishment. When coupled with Day & Nite HVAC’s industry-leading equipment maintenance pedigree, your

Mike Berman is the Chief Operating Officer of New Hyde Park, NY based Day & Nite/All Service. The veteran executive joined the service leader in 2016. He has held leadership positions in his career across a range of business-to-business service sector. Prior to joining Day & Nite he served as Chief Operating Officer of Outside Ventures, LLC, the parent company for several B2B service businesses with a particular concentration in merchant services. As Director and Chief Operating Officer of Meridian Capital Group LLC, he overhauled the corporate structure and enabled the company to achieve a 2006 run rate in excess of $30 billion.

business is able to simultaneously achieve greater protection and more favorable economies of scale through integrated, layered, continuous prevention, precaution and attention to every indoor environmental quality detail. In sports, winning teams either secure early leads and build on them or they find ways to snatch victory from the jaws of defeat while losing teams do the exact opposite. While foodservice’s current state and future is anything but a game, how the industry conducts itself right now will determine exactly what’s in store for us. Ultimate victory over Covid-19’s crippling effects is within reach, but without proactively and actively securing pr most proactively controlled environment, our future is truly at great risk. Recognizing hospitality’s very destiny is within our hands, with knockout blow technologies like Day & Nite Performance Solutions and Day & Nite HVAC readily available, will you step up on your own behalf or allow everything you have worked so hard to achieve in life and business be unduly influenced by factors beyond your ability to control them? Email jbf@wearetheone.com if you are determined to be in control.

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NEWS

RESTAURANT OPERATIONS

AUTOMATIC SOLUTIONS: SURVIVING THE LABOR SHORTAGE A s the world begins to regain some normalcies there are still challenges facing the foodservice industry. It seems like sales are easier to come by than employees. Across the U.S., businesses are struggling to find labor. From wait staff to cooks, and even front of the house, there is not an area that has not taken a hit. But what are the underlying causes of staff shortages? The pandemic has manifested several things that have contributed to the lack of labor. One of the most glaring appears to be fear. To some extent, many individuals who held

positions where they encountered the general public are still hesitant to return to work. This means exploring other employment options that eliminate that fear. 2020 was the year where the side hustle became the main hustle. Many young people took the time during the pandemic to turn their hobbies into their careers and chose not to return to their previous employers. So, what can owners and operators within the food industry do to combat the labor shortage? Well, for starters they can arm their establishments with the right tools for the job. Automatic deep fryers like the

AutoFry® are ideal for these times. Let the equipment do the work for you! No need to be a trained chef or a line cook, with just the press of a couple buttons any employee can serve up perfectly fried food with ease. The AutoFry will even shake the baskets like a real fry cook. No need to worry about burns from the hot oil. These automatic kitchen additions are fully enclosed and remain cool to the touch, ensuring operators are out of harm’s way.

We want companies big and small to know the battle against the labor shortage is not one that needs to be fought alone. MTI is here to help provide the information necessary to make an informed decision on the future of your business. Automatic kitchen equipment can help owners and operators solve the problem they are facing now and prepare them for whatever might lie ahead.

No Hoods? No Vents? No Problem!

NEW OVENS AVAILABLE!

mtiproducts.com

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SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE ---In other Chef News... SCOOP heard that Chef Michael White has departed from Altamarea Group… while Tao Group has acquired global restaurant operator Hakkasan and the combined company operates 61 restaurants, nightclubs, lounges and venues across the U.S. and overseas.

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

DANIEL BOULUD OPENS LE PAVILLON, VACATES THE SURREY HOTEL, TAKES UP RESIDENCY AT BLANTYRE IN LENOX, MA SCOOP learned that Chef Daniel Boulud has opened Le Pavillon in the One Vanderbilt tower near Grand Central Terminal, and is New York City’s most ambitious restaurant opening in years. His 20-yearold Café Boulud is vacating the Surrey Hotel and the new ownership, Ruben Brothers, will replace it with Miami Beach’s Casa Tua. Chef Daniel Boulud announced the long-term residency of Café Boulud at Blantyre, the renowned Relais & Châteaux and Forbes Five-Star resort in Lenox (MA). The seasonal

ROYAL POINCIANA GOLF CLUB RECEIVES GOLF KITCHEN® CERTIFICATION OF CULINARY EXCELLENCE Chef Daniel Boulud

menu, developed by Chef Daniel and Executive Chef Ethan Koelbel, showcases innovative French classics highlighting the freshest local ingredients.

SCOOP learned that Scott Haegele, Director of Clubhouse Operations, Executive Chef Juan Pablo de la Sota Riva Leal, and the team at Royal Poinciana Golf Club in Naples, FL, are among the first recipients of the rigorous Golf Kitchen Certification of Culinary Excellence.

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

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

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

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

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

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

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SCOOP

INSIDER NEWS, from page 82

“The Royal Poinciana staff and its membership have set a high bar for excellence in all areas,” said DeLucia, who has amassed ten years of experience reviewing and visiting private golf and country club kitchens. “They have empowered their teams with the framework to continue to develop their exceptional culinary operations.” “Royal Poinciana received two great accolades this year—the Golf Kitchen Certification and the Platinum Clubs of America. I am so proud of my team and their commitment to excellence,” said Haegele.

JUICY LUCY TAKES HOME TOP PRIZE AT BRISKET KING 2021 SCOOP learned that Richie Holmes of Juicy Lucy in Staten Island, NY, took home the top prize for the second time in a row and also won the People’s Choice award voted on by attendees. Holmes took home a first-place trophy to add to his collection as well as a knife from sponsor Kikuichi. The second-place trophy went to James Cruse from Central City Barbecue in New Orleans, LA, for his Texas Style Snake River Farms American Wagyu Brisket with Cajun Brisket Dirty Rice and Pickle Mix. The judges awarded Kimchi Smoke chef Robert Austin Cho an award for most creative combo, which his Chonut, a glazed donut sandwich stuffed with brisket and slaw and topped with Fatcho sauce. Leland Avellino of Avellino Family Barbecue in Stamford, CT, won himself a year’s worth of Cabot Cheese serving a brisket sandwich with house-cured jalapeños. Chef Jesse Jones was awarded the Unsung Hero award for his dish honoring his mother: Smoked brisket with creole mustard, marinated house cucumbers and his mother’s buttermilk yeast biscuits. Here’s the list of the participating chefs: Avellino Family Barbecue: Leland Avellino, Stamford, CT; Carlitos Tacos: Carlos Castillo, Paramus, NJ; Central City BBQ: James Cruse, New Orleans, LA; Chef Jesse Concepts: Jesse Jones, NJ; Friends of Firefighters:

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Brisket King 2021 (Photo courtesy of Friends of Firefighters)

Firefighters Eric Howard and Aaron Clark plus Stephen Shea of Gramercy Ale House; Handsome Devil: Ed Randolph, Newburgh, NY; Hill Country BBQ: Ash Fulk & Seth Gurka, Manhattan, NY; Juicy Lucy BBQ: Richie Holmes, Staten Island, NY; Kimchi Smoke: Robert Austin Cho, Westwood, NJ; Gentle Giant Brewing Company: Matt Worgul, Pearl River, NY; Pulkies: Harris Mayer-Selinger, Manhattan, NY; Smokehouse Tailgate Grill: Michael Hofer, Westchester, NY; Blue Smoke: Bret Lunsford, Manhattan, NY; and Queens Bully: Pitmasters Cesar Torres & Abe Reyes, Owners Rohan Aggarwal & Suraj Patel, Queens, NY

CAMERON MITCHELL RESTAURANTS INTRODUCES BUDD DAIRY FOOD HALL SCOOP noted that Cameron Mitchell Restaurants (CMR), one of the leading restaurant companies in Columbus, OH, has opened Budd Dairy Food Hall, Columbus’ first-ever venue for restaurant incuba-

tion, culinary exploration and entertainment. The food hall, located in the historic Budd Dairy building, gives the city’s top up-and-coming chefs the opportunity to grow as entrepreneurs and to serve their community in a unique gathering space. Budd Dairy will have nine chef-driven restaurant concepts and an ever-changing pop-up space called Hatch. It will position the new restaurateurs to develop and grow with resources from the Cameron Mitchell Restaurants team and with the support of the Columbus community. Keeping associates and guests safe is a top priority. Budd Dairy Food Hall (BDFH) is outfitted with the iWave Air Purification System, which removes 99.4 percent of pathogens, allergens and other particles, including COVID-19, from the air. BDFH Chef Partners include: Alphabetical Comfort Kitchen, Boni: Filipino Street Food, Borgata, Cousins Maine Lobster, Cluck Norris, Modern Southern Table, Pokebap, Stauf’s, Tacos Rudos To learn more about Budd Dairy Food Hall and its chef partners, please visit https://budddairyfoodhall. com/ or follow on Facebook at @BuddDairyFoodHall and @budddairyfoodhall on Instagram.

SPACEMAN USA TO ACQUIRE FOOD EQUIPMENT IOT TECH STARTUP BDE INNOVATION SCOOP learned that Forte Supply LLC, the Parent company of Spaceman USA and BDE Innovation have entered into a definitive agreement under which Spaceman USA will acquire BDE Innovation, enhancing the Spaceman USA equipment platform with a portfolio of IOT and dispense technologies. This transaction brings technology enhancements as well as Marcus Buscemi Jr., CEO of BDE Innovation to Spaceman USA as Director of Eastern Sales & Key Accounts.

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

elarabrands.com Sold through authorized distributors

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

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SCOOP

INSIDER NEWS, from page 84

Marcus Buscemi, Jr. has over five years’ experience within the foodservice equipment industry including time spent at Lancer and Micro Matic. In his new role, Buscemi Jr., will oversee Spaceman USA’s eastern region and key accounts throughout the country. Spaceman USA is dedicated to product reliability and manufacturing the highest quality, easiest to use soft serve and frozen beverage machines in the world.

CHOPPED CHAMP APPOINTED EXECUTIVE CHEF AT NASHVILLE’S HENLEY SCOOP heard that Kristin Beringson, the 2014 Food Network’s “Chopped Champion,” is the new Executive Chef at Henley, an acclaimed Modern American Brasserie in Nashville’s Kimpton Aertson Hotel. Executive Chef Kristin Beringson began her culinary journey in 2009 when she made the bold decision to leave behind her career in retail management and hasn’t looked back. After graduating from The Art Institute of Tennessee-Nashville, Chef Beringson transformed the East Nashville speakeasy-style restaurant, Holland House, into an acclaimed dining destination. She went on to sharpen her knives and skillset at Germantown’s upscale bistro, SILO, the Japanese fusion-style concept, The Green Pheasant, and Ellington’s Mid Way Bar & Grill. Chef Beringson has also flexed her culinary Chef Kristin Beringson skills on Food Net-

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work’s “Chopped” and brought home the winning title of Chopped Champion.

KALERA ANNOUNCES ATLANTA VERTICAL FARMING FACILITY WILL PRODUCE 10 MILLION+ HEADS OF LETTUCE PER YEAR SCOOP learned that Kalera one of the fastest-growing US vertical farming companies in the world and a leader in plant science for producing high-quality produce in controlled environments, celebrated their first harvest in their Forest Park, GA, facility. It is the largest in the southeast at 77 thousand square feet and has the capability of producing over 10 million heads of lettuce per year. The new facility will supply schools, restaurants, grocery stores, hospitals, retailers and more with safe, fresh, nutrient-dense, locally-grown greens. “Our new Atlanta facility is open and performing in line with our expectations and we are eager to begin offering our local, fresh, safe, sustainable greens to the Georgia market,” said Daniel Malechuk, CEO of Kalera. “Our customers are telling us that there has never been a better time to ensure supply continuity, locally, than now and we are grateful Kalera can provide this.” The facility’s location near the urban center of Atlanta cuts down on travel times for retailers, restaurants and other customers who want access to the freshest, non-GMO, clean living lettuces and microgreens. Royal Food Service, a leading produce distributor in the state, is one of Kalera’s top partners bringing “pick-to-plate” greens to restaurants, hotels, schools, and other businesses including Ansley Golf Club, The Ritz-Carlton at Reynolds, Lake Oconee, The Georgia World Congress Center, several restaurants and many others. The lettuce is also available on the shelves of Publix Supermarkets. Kalera currently operates three growing facilities,

two in Orlando and one in Atlanta, and is building facilities in Houston, Denver, Columbus, Seattle, Minnesota, and Hawaii. Kalera is the only controlled environment agriculture company with coast-to-coast facilities being constructed, offering grocers, restaurants, theme parks, airports and other businesses nationwide reliable access to locally grown clean, safe, nutritious, price-stable, long-lasting greens. Once all of these farms are operational, the total projected yield is several tens of millions of heads of lettuce per year. Kalera uses a closed-loop irrigation system which enables its plants to grow while consuming 95% less water compared to field farming.

2021 SOFI AWARDS SCOOP discovered that Blue Sage Honey Shrub, Brie Cheese Flavored with Truffles, and Irish Whiskey & Honey Mustard were among the Specialty Food Association’s 2021 sofi New Product Award winners. These and 127 other specialty food products from product-qualified members of the Specialty Food Association have been named Gold, Silver, or New Product Award winners in 49 food categories. Nearly 1,500 products submitted by SFA members were judged at the Food Innovation Center at Rutgers University in an anonymous sampling. Judges considered taste including flavor, appearance, texture and aroma, ingredient quality, and innovation. “The sofi Awards have been recognizing the best of the best in the specialty food industry since 1972,” said Laura Lozada, vice president of membership for the SFA. “We are so proud of our members and their perseverance during this difficult time. They continue to innovate and grow and are the foundation of our industry. The SFA is honored to recognize their creativity and the quality of their products.” Jon Deutsch at Drexel and the Drexel Food Lab helped former SFA Trendspotter and restaurateur Kriti Sehgal develop her sofi-winning products. It was part of their work to assist restaurateurs pivot to products due to the pandemic.

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NEWS

VIRTUAL DISCUSSION EVENTS

L. SASHIN AND TFS VIRTUAL SESSIONS ON JUNE 9TH + 23RD TO EXPLORE MOST EFFECTIVE USE OF RESTAURANT REVITALIZATION GRANT FUNDING

s the industry prepared to emerge from a year long lockdown, a pair of iconic brands have treated foodservice decision makers to an offer of focus for what many have termed the “new protocol”. L Sashin and Associates and Total Food Service (TFS) are set to host a series of virtual breakfast sessions on the web. “Our goal is to help the restaurant and foodservice industry take advantage of the perspective that we have been able to gain in working with clients in a wide range of industry,” noted Larry Sashin, President of L. Sashin and Associates. The long time NYC resident and his partner Bob Heiss have built a national reputation for the consulting work they have done with small to medium sized businesses in food and beverage as well as nutrition. Heiss brings a unique skill set with his work over two decades operating the Sandler Sales operation in Metro New York. “We are so excited to bring L. Sashin’s years on insight to our restaurant and foodservice professional readers,” noted Fred Klashman, co-publisher of Total Food Service (TFS). For the past 30 years, Klashman has published TFS, which began as a Metro New York restaurant and foodservice trade publication. It has grown to be among the nation’s leading B2B outlets with coverage of both the restaurant, business, and institution marketplaces. The Virtual Breakfast Session

(VBS), produced by Total Food Service and L. Sashin & Associates, is a live, one-hour, open mic, roundtable discussion that is focused on the conditions, events and trends that drive the food business and the companies that form the supply chain to the consumer. “No one has all the answers, but together we can come up with some great solutions,” Sashin explained. “Our goal is for our attendees to get in on the conversation. Your experience with staff, vendors, providers, customers, and peers is valuable. Share it and listen to how others have managed matters. Ask questions and express your concerns. This is not a shut-up-and-listen event. You have a place at the roundtable and are part of a free-flowing conversation. To participate, you have direct communication with a dedicated Attendee Representative on chat ready to ask and answer your in-the-moment questions during the call. What does the landscape look like in the next month or three or six? What will help the industry survive? What’s dead and gone forever? And what will prepare us for the NEXT NORMAL. This year, one thing is certain: business conditions and trends are constantly changing and so must we.” The 2021 Spring and Summer virtual sessions come on the heels of a highly touted pair of events that focused on the growth of plant-based menus. Participation in the topic led to the addition of a West Coast event to accommodate the increased demand from the nation’s chefs and

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food service operators looking for new plant-based strategies. On June 9th at 9:00am, the Virtual Breakfast series will look at the future from an operator’s point of view: What do the owners/managers think? Event page: https://www. eventbrite.com/e/virtual-breakfast-sessions-the-restaurant-rescue-fund-tickets-151497969505?af f=ebdssbonlinesearch Science and lies, rules and regulations, mixed messages, labor and supply shortages, promises and politics, indoor and outdoor dining plus massive takeout, staff and kitchens capabilities are stretched to the max and all I want to do is make a living! Hear from the people in the trenches… the restaurateurs. The operators panel will feature: Denise Horton, Proprietor, Tboy’s Bistro; Bob Heiss, Founder- Strategic Advisory Board; Larry Sashin, Founder- L. Sashin & Associates, Ltd., LLC; Will Sears, Co-Founder, Partner @ Fieldtrip; Stephen Yen, Executive Chef, Tao Downtown; John Meadow, President, LDV Hospitality; Yvan Lemoine, Founder, Akin Hospitality; Jennifer Bono, Membership Manager, NJ Restaurant & Hospitality Assoc. The Spring/Summer ‘21 slate will continue with a June 23rd event at 9am, highlighting: Refocusing (same event page as above). “With all the changes we’ve seen in

the last 12+ months there are questions and takeaways that must be considered,” Heiss added. “With indoor and outdoor dining, plus takeout, do I need 1 or 2 menus? Can everything I make survive in a box? Is it time to add a “franchised brand” or franchise mine? How do I change direction and keep up with trends and maintain quality? Who can help?” The panel will include: Matt Mosebrook, Regional VP, NY Metro Chef Warehouse; Jason Zarcone, Chef/ Proprietor, Breaking Bread; Frank Maher, Partner, New Liberty Distillery; Dan Rowe, CEO, Fransmart Franchise Development Company; and Laura Craven, VP Marketing & Communications, Imperial Dade Finally, the Spring/Summer schedule will conclude with Outreach and Growth on July 14th at 9am. “What are the trends on getting the word out that you are here, you’re looking forward to both old and new friends,” Sashin concluded. “And what you’ve done to make their dining experience both fun and safe!” “We are thrilled to be able to bring such a wide diversity of topics to our readers in such and dynamic format,” Klashman noted. Participation in the events can be accessed at the Virtual Breakfast Session event page: https://www. eventbrite.com/e/virtual-breakfast-sessions-the-restaurant-rescue-fund-tickets-151497969505?af f=ebdssbonlinesearch

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NEWS

by USA CBD Expo

CANNABIS DERIVED SOLUTIONS

COOKING WITH CBD OIL: A BEGINNER’S GUIDE I n the last few years, CBD has demonstrated to be more than just a fad, and that’s even more evident in the kitchen. As the hemp extract starts appearing in everyday items, more people are experimenting with cooking with CBD Oil—a great way to incorporate the cannabinoid in a fun and more engaging way into your diet. However, CBD oil may act differently in the kitchen than other cooking oils like vegetable oil or coconut oil. This little guide will explain such rules, so your experience using the extract is the best it can be. What is CBD Oil? CBD Oil is an extract that comes from the hemp plant. Hemp, compared to its cousin marijuana, has very little concentrations of THC (the psychoactive compound in cannabis) but a large amount of CBD (cannabidiol). When extracted from a flower, CBD comes in the form of oil, ready to be consumed in all sorts of ways. Currently, CBD is federally legal in America as long as it comes in a presentation containing no more than 0.3% of THC. Given that they come from a reputable source, these products are safe to consume, and even though you can search for “how to make CBD oil” on Google, we recommend sticking with the professionals.

Many people are turning to CBD Oil and looking to use it in their cooking for its therapeutic perks, and anecdotal evidence suggests it can help with chronic pain such as migraines.

and stress, and it’s an effective antiinflammatory agent. Many people are turning to it and looking to use it in their cooking for its therapeutic perks, and anecdotal evidence suggests it can help with chronic pain such as migraines. Can You Cook with CBD Oil? Cooking takes many forms depending on the recipe, and these allow all kinds of ingredients to be incorporated into whatever you’re preparing. CBD Oil is one such ingredient, and,

Health Benefits of CBD Oil Studies on the benefits of CBD in the human body have been numerous, and their conclusions similar. As it naturally interacts with the body’s endocannabinoid system, cannabidiol can alleviate symptoms of anxiety 90 • June 2021 • Total Food Service • www.totalfood.com

with a little bit of knowledge, you can cook many types of dishes. Remember that the idea of cooking with cannabis extract is to infuse the food with its properties so you can get its benefits. More often than not, it won’t change the flavor or consistency of recipes in any significant way. But… What to Make With CBD Oil? Many things can be cooked with CBD: from baked goods, soups, and sauces to beverages like coffee or smoothies. Virtually everything can

be infused with CBD oil; it’s just a matter of how to do it. Does Heat destroy CBD? One precaution with CBD oil is that it doesn’t pair very well with heat. You may have thought that using it as cooking oil would be an option, but it is the total opposite in reality. CBD oil, like many vegetable oils, gets oxidized very quickly when heated up. In the case of the extract, heat gives it a very bitter taste. But apart from ruining your recipe, heating the oil may also diminish or simply eradicate the benefits that come from CBD. It’s not even recommended sauteing with it. Any direct exposure to more than 350º Fahrenheit might be just enough to ruin it. No-Heat CBD Recipes CBD oil works better as a finishing oil or blended with other ingredients. However, that’s no to say that you cannot use it in recipes that require heat, as long as you keep it away from direct contact. Baked goods are an excellent example of this since, in the oven, heat gets dispersed through all the food. However, if you want to avoid heat in any way, no-heat recipes can be a good option for you. These can go from salads or guacamole to cold deserts. This is, obviously, a very toes-dipped-in-water approach but a sure one that will avoid any trouble if you’re nervous. Just start with a tiny amount and go slow. Then, if you’re not getting the benefits you’re looking for, like anxi-

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SOCIETY FOR HOSPITALITY AND FOODSERVICE MANAGEMENT

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NEWS

by Claudia Giunta

E&S SOLUTIONS

GP PRO DEBUTS GAME-CHANGING SOLUTION TO ENSURE OPERATORS EXECUTION OF CLEAN AND GREEN AGENDAS

he needs of consumers around the world have evolved quickly as safety concerns grew as a result of the pandemic. Understanding these needs and adapting business strategies to meet them is important for companies in establishing a level of trust with their customers. GP PRO, the commercial division of Georgia-Pacific, has been making innovative decisions based on consumer research for several years. When the pandemic brought a growing priority for new levels of safety and cleanliness, GP PRO’s commitment to consumer research had them ahead of the game. Based on findings from its research, the com-

Alec Frisch, Vice President and General Manager of GP PRO

pany has recently launched an automated sealing machine that is spillresistant and tamper-evident for off-premises beverages. Their consistent drive to meeting the needs of their customers has inspired their on-going commitment to creative problem-solving solutions. Alec Frisch, Vice President and General Manager of GP PRO, provided insight into their consumer research and frequent surveys. His involvement with the company since 2010 has taught him about the importance of ingenuity: “We spend a lot of time at GP concerning innovation which starts with addressing what the present needs and issues are in the market. As a result, we do a lot of consumer research to understand the unmet needs and discuss creative innovation approaches that can be used to solve these issues. With Covid, behaviors and perceptions of consumers were changing, and hygiene became a number one concern, therefore our number one priority.” GP PRO’s trend analysis and feedback from operators have influenced their prediction that renowned hygiene standards will be an expectation moving forward and not a pandemic trend soon to change. About 3 plus years ago, GP PRO’s research indicated a pre-Pandemic need to address to-go beverage concerns. How could they create a way to ensure drinks would not spill during transportation, lids would not pop off, and no delivery drivers could tamper with the drink?

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“Fountain drinks are also one of the most profitable items for operators. The percentage of an order with a drink is increasing as more people order online or through delivery providers and operators utilize combo pricing to entice customers.” — Alec Frisch “We identified an opportunity to solve for a snap-on beverage lid,” Frisch explained. “Our surveys asked consumers how often they were using take-out and to-go options and gauged their levels of satisfaction and dissatisfaction. This allowed us to understand what we needed to help our industry partners fix.” GP PRO’s new sealing machine helped reduce the tampering and spilling concerns of their customers. The Auto Sealer, as it’s commonly called, confirms that no other person is touching the lid. When the drink is filled, the machine seals the drink, meeting the hygienic standards of customers. Additionally, the perforated lids allow straws to be inserted, but when the drink is tilted or upside down, there are no spills. The perforated lids allow CO2 to escape and no buildup of gas pressure. While this product preceded Covid-19, when the pandemic was introduced, the product became more relevant from a value proposition. As delivery and to-go services exploded in the foodservice industry,

there was a more popular apprehension that orders were not tampered with and arrived at the customers’ houses safely. “Fountain drinks are also one of the most profitable items for operators. The percentage of an order with a drink is increasing as more people order online or through delivery providers and operators utilize combo pricing to entice customers. With drink attachment options, our Auto Sealer is an opportunity for restaurants to advertise their cleanliness and hygienic precautions. Customers will be confident in knowing that their drink has not been touched or spilled.” The lids used with GP PRO’s Auto Sealer are sustainable, using 60% less plastic than the traditional snap-on lid. The lids take up 90% less space than traditional lids, too, meaning fewer trucks are needed on the roads. The Auto Sealer additionally works with hot drinks and alcoholic beverages. As more operations are open-

continued on page 100

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NEWS

UNIVERSITY NEWS

CHEF TYLER FLORENCE NAMED JWU’S FOOD ENTREPRENEUR IN RESIDENCE Will mentor students competing in entrepreneurship challenge

wenty-four-year Food Network veteran Tyler Florence, a 1994 graduate of Johnson and Wales University’s former Charleston, SC, campus, has captivated millions of viewers on numerous hit shows including The Great Food Truck Race, has been named JWU’s inaugural Food Entrepreneur in Residence. In this role, Florence will mentor students selected to compete this year in the JWU Future Food AllStars Challenge, a JWU-sponsored competition to develop and seek funding for business ventures to support the food economy. “We are pleased to welcome Tyler back to Johnson and Wales University so our students may leverage his

Chef Tyler Florence

expertise and experience,” said Jason Evans, Ph.D., dean of the College of Food Innovation & Technology (CFIT). “This is an exciting opportunity and partnership that illustrates the entrepreneurial spirit, innovation and industry connections for which JWU is known. We are grateful for Tyler’s generosity and commitment to give back to the university that prepared him to follow his passion and achieve success in the culinary world.” “It is a true honor to serve as JWU’s first Food Entrepreneur in Residence, a role that will allow me to mentor students and share the experiences I’ve had along my professional journey,” said Chef Florence. “My Johnson & Wales education gave me purpose and cemented the foundation of who I am as a person and a professional. As our industry begins to recover from the pandemic, there is tremendous opportunity for young innovators and entrepreneurs to play an important role. I look forward to working with JWU’s talented students, nurturing their ideas and passions, and preparing them to enter their field ready to lead.” Chef Florence will lead the JWU Future Food AllStars Challenge, a competition hosted by the university’s The Larry Friedman Center for Entrepreneurship (eCenter) and CFIT, where teams of students will identify a core business opportunity, develop a business

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model and product plan, and prepare for the opportunity to pitch their ideas to established investors. Student teams will be selected by June 1 with the students participating in a threecredit entrepreneurship course that will meet once weekly throughout the fall semester. Three teams will be selected as finalists in late November to pitch their ideas to real prospective investors with a JWU panel selecting the winning team, which will receive a cash prize of $2,500. JWU’s eCenter and CFIT focus on

the complete spectrum of the food economy and will support the challenge. The eCenter brings together entrepreneurial studies, experiential opportunities, mentors, and the small business support services to transform students into entrepreneurs and their ideas into commercial or social enterprises. CFIT explores the role of food in everyday life, with a focus on science, nutrition, sustainability, safety, policy, business, and product development and design. For more information, visit jwu.edu.

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RE-OPENING STRATEGIES clean, it is truly focused on human health, right including the preventing of infection, foodborne illness as well as appearance and maintenance. Regardless of certification, clean air needs to be a priority for a restaurant or foodservice operator. The first strategy is a simple optimization of your HVAC system. It should begin by having a certified HVAC professional or facilities manager inspect and the airflow by pulling in as much outdoor air as possible rather than just recycling indoor air. The next step is to make sure that you are working with MERV-13 filtration to maximize the removal of infectious particles including the Coronavirus pathogens. The

CBD OIL COOKING

key is to make sure that those filters are changed on a regular basis. Another simple approach is a portable HEPA cleaner that are plug and play. The key with those is to make sure you find out what the Clean Air Delivery Rate (CADR) is for the system so that you know how many units you need for your restaurant’s dining space. Also, it’s important to understand the height of ceilings. The most expensive technology is an Ultraviolet Germicidal Irradiation (UVGI) System. It uses a low wave ultraviolet light to kill inactivate germs that are in the air. It’s much more oriented in a room with very high ceilings. It can be very expensive to maintain with the mer-

cury in the UV bulbs. You also need to make sure that the ceiling fans are blowing up and not down. Keep in mind to with good weather, nothing replaces opening the windows and doors in the restaurant and letting the fresh air in. Finally, with the return of your patrons, the restrooms become crucial to your Green and Clean goals. Keep the bathroom doors closed and even think about adding lids on toilets with signage to ask folks to shut lids before flushing. We also suggest shutting off or removing those hand dryers that blow pathogens right up people’s noses. It’s amazing that most people simply don’t scrub their hands properly.

We like the back-to-basics of paper towels. Don’t forget to double check that the HVAC system is working properly in the restrooms as well. The goal is to eliminate the expulsion of air from the restroom into your kitchen or dining room. Bottom line is even with the end of the Pandemic, there are always going to be common cold, flu and other types of noroviruses. With a smart investment into some of the strategies, we’ve discussed and even something as simple as opening the door and letting the fresh are in, you will make Green and Clean an ongoing key to your restaurant’s recipe for success.

ence with cannabis oil recipes. The best way to get over those feelings is by educating yourself. You can start by reading this article, but don’t be afraid to go and ask at your local shop. And if you ever get the opportunity to attend a show, like USA CBD Expo, go and learn directly from professionals.

booth, and get them closer to potential customers and other businesses. Regarding the USA CBD EXPO in Atlanta on June 11-13, 2021: At a three-hour flight from most major US cities stands the world’s busiest airport, welcoming over 100 million passengers yearly. Recent cannabis decriminalization has opened the doors to our industry, demonstrated by a 70% increase in medical cannabis card applications compared to last year. Atlanta has some of the most famous rappers, hip-hop artists, and cannabis influencers, indicating that this is the place to be for CBD! To register for the event, go here: https:// events.american-tradeshow.com/CBDExpoAtlanta/register?code=FOOD

from page 90

ety relief, just slowly increase the dosage until you get the desired effect. Tips for Cooking with CBD Oil • Use high-quality CBD oil. It’s always recommended to check for a certificate of authenticity. • Whenever possible, use CBD Oil that already comes with food-grade ingredients. As a result, they blend better with your preparations. • CBD works best in recipes with some sort of fat in them. Don’t be afraid to mix with other oils. • A few drops are never bad for whatever you’re cooking at any moment. • Do not heat your CBD oil directly. How to Store CBD Oil

CITY HARVEST

from page 12

Storage, as with other ingredients, is important for CBD oil. Most likely, whatever brand you bought must have come in a blue or amber bottle. This is what you want since these colors can filter light which can degrade the oil, resulting in the loss of cannabinoids. Your pantry should be a good place to store it, given that it is dark, cool, and dry. Ambient heat or even exposure to air can affect your CBD oil, so always remember to close it tight and keep it away from the oven or the stove. Where do you learn more about CBD? Using CBD for the first time in any kind of routine can be daunting—especially when you haven’t got experi-

USA CBD Expo is the leading CBD and Hemp event in the nation and South America. Our purpose is to connect the best, most innovative products and brands to our attendees. USA CBD Expo successfully brings together a rapidly expanding industry into one global, unrivaled trade show experience. We’re committed to producing the best show possible to advertise our exhibitors’ brands, drive traffic to their

from page 44

their own cars for the first seven months, hundreds of thousands of pounds of food was collected and delivered. All of the food was picked up and immediately delivered to soup kitchens and food pantries. Over the next 35 years the organization grew to include 22 trucks, 160 staff members, thousands of volun-

teers, a Food Rescue Facility, and the generous support of many food and financial donors. To date, City Harvest has rescued and delivered over 800 million pounds of nutritious food for hungry New Yorkers. Today, City Harvest is New York City’s largest food rescue organization, helping to feed the more

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than 1.5 million New Yorkers who are struggling to put meals on their tables. They will rescue 153 million pounds of food this year and deliver it, free of charge, to hundreds of food pantries, soup kitchens and other community partners across the five boroughs. Their programs help food-insecure New Yorkers ac-

cess nutritious food that fits their needs and desires; increase our partners’ capacity; and strengthen the local food system, building a path to a food-secure future for all New Yorkers. Learn more at https://www.cityharvest.org/

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KATY SPARKS

from page 22

team. And in diversity is strength. It is leadership’s job to bring out the best in each team member and provide the guidance and pathway to reach for more skills. We have much to learn from the younger Millenials and Gen-Z. I think they naturally look for more of a worklife balance after bearing witness to some of the not so appealing results of a single-minded quest for achievement, fame or fortune. These are fine things to pursue, but not at the expense of one’s health, well-being, or relationships. I propose that we take this moment of renewal as an opportunity to reimagine the relationships between leaders and staff. It is time to invest as much in building our teams as we do in building the physical structure of the dining room, developing the products we sell, or hiring a powerful Marketing and Branding firm. We can redesign how we welcome, encourage, support and train our people so they are skillful and passionate ambassadors of our brands. We can take it as our duty to promote each team member’s well-being in and out of our kitchens, restaurants, hotels and market places. If we start from this place- that it is our role as the experienced elders in our industry to create positive, supportive and diverse staffing landscapes- then we will indeed be sharing our wisdom and providing solid ground for the next generation of hospitality leaders to build on.

ONE FAT FROG

Tell us about Katy Sparks Culinary Consulting. I founded KSCC in 2007 because there was a real need in the food world for expert culinary guidance in launching a sustainably and locally sourced new food business or refreshing and revitalizing an existing one. This is how our work typically proceeds: • Discovery: What is the story you tell about your food and your cuisine? What makes your approach special? Where are the opportunities to hone or re-craft your message? • Assessment: Are you connecting the dots? Is the culinary experience supported and amplified by the skillful staff members in both the FOH and BOH. Is the décor, tabletop design and atmosphere welcoming, appealing and inspiring? • Planning: Once we see where work could be done to bring all the parts of your business together in a more dynamic and harmonious way, we will make a plan to get there. • Creating and Developing: Building on the plan, we will create the magic- whether it is a new culinary narrative and new recipes, or re-energizing your greatest asset - your staff! • Launching or Relaunching: In partnership with communications experts, we ensure that your message is delivered to your target market, and that the message generates the kind of excitement that reinvigorates your

brand’s important role within your community. • Measuring Results: We follow up with custom-designed metrics to measure how this program is performing across many domains. You will see where there’s been progress with increased revenue, the guest experience, quality and consistency of your product, and of course, improved margin. Tell us about the changes you were able to make to the business models for your clients to survive during COVID-19. In mid-2019 I was hired as consulting chef at Dixon Roadside in Woodstock (NY) to create the menu and recipes, train the kitchen staff and design the kitchen for the second restaurant for Mike Cioffi who launched the super popular Phoenicia Diner. Because of Mike’s success at the diner, I knew the concept would be solid and exciting and exactly what people wanted. What I couldn’t know is that the concept of a largely drive-up takeaway menu focused on updated comfort or road food sourced from local, sustainable Hudson Valley would be exactly the right restaurant for the COVID-19 era. We had originally created the concept to appeal to travelers and others who wanted to come up to the Catskills to relax and didn’t necessarily want to begin their trip by shopping and cooking. We had family sizes of our fried chicken, smoked beef

brisket and rotisserie chicken with season side dishes plus the staples like mac and cheese, coleslaw, cornbread and buttermilk biscuits. Thankfully I had a long-standing client to keep me engaged and useful as the Pandemic hit. I have been working with Juliette Britton at JJ Hapgood General Store and Eatery in Peru (VT) for seven years as her advisor on her unique and charming business. Her business is a fantastic blending of what people imagine in a VT Country Store to be but updated for 21st century tastes and sensibility. While there is penny candy, there is also craft beer, global wines, kombucha on tap, a wood-fired pizza oven and well-curated groceries, largely sourced from Vermont makers. It’s always been a great source of pleasure for the customers to be in the spaceit’s such a charming spot- so it was a challenge to figure out how to pivot to curbside pick-up only. We really had to think about how to maintain that special connection with the customer at the same time not letting them into the store. We did a lot of interesting work with e-commerce, the user experience on the website, while at the same time not losing the warm sense of hospitality. I think we found the right balance and the business is staying strong and has found new sources of revenue to offset the loss of in-store café dining such as frozen packaged family meals made from VT ingredients and killer burritos too!

from page 24

food industry is primarily family owned and operated. It provides them the freedom to test their concept in a market at a relatively low cost. Many of our clients are opening their second and third truck or moving into a brick and mortar.” Baugher’s creative marketing flair has led to her taking the One Fat Frog show on the road. The company has teamed with Roger and Sons in New York City to bring a muchanticipated pizza truck to Metro

New York. With the input of veteran dealer Joe Cirone in collaboration with the legendary Santo Bruno who now serves as a corporate chef/ consultant for One Fat Frog, entrepreneurs will have the opportunity launch or extend their brands. The truck is currently in Manhattan and available for demos by appointment. Funding the purchase of a One Fat Frog food truck solution has been simplified with the Restaurant Revi-

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talization Fund. This new grant program will soon enable companies in the food service industry an opportunity to use funds to expand their growth. Investing in a food truck can help a company extend its brand and have multiple locations at a low entry cost. “I encourage interested clients to consider the versatility of the equipment in a food truck and how it can be used for various menu needs and additions. “With a foundation in commercial kitchen build-

outs and a startup mentality for innovation, One Fat Frog has emerged the leader in the mobile kitchen industry offering unique solutions to help modernize restaurants around the country. For more information on One Fat Frog visit their website at https:// www.onefatfrog.com/ or call (407) 480-3409. Virtual tours of food trucks are also available.

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LEGAL INSIDER

from page 64

indoors have been able to service an increased number of patrons, and a new kind of patron, with their outdoor/street-side seating which has resulted in additional ways to generate revenue. Other than the fact that outdoor dining may still be preferable to customers who want the open air space due to COVID-19 concerns, the elaborate outdoor spaces that restaurants have created, which include their purchase of extra tables, chairs, bar stools, outdoor heaters, and umbrellas, have come at great cost to businesses who should not forego that investment in such a short time. This is especially true considering the warm summer months are here which will inevitably lead to a more consistent influx of customers that are excited to get out and enjoy themselves as more and more of the public receive their vaccinations. The lingering question in the industry is whether local governments will continue to allow hospitality establishments to operate outdoors in those newly constructed spaces. Fortunately, that seems to be the case. New York City Mayor Bill de Blasio already committed that his Open Restaurants program, which allowed restaurants

GP PRO

to establish outdoor dining in New York City, will be a permanent yearround initiative. Certain candidates for the upcoming New York City mayoral race have also committed to maintaining Mayor de Blasio’s plan of year-round outdoor dining. In fact, one of the front-runners in the mayoral race, Andrew Yang, has pledged in his campaign to update the city code to include Mayor de Blasio’s program. Other candidates such as Eric Adams, Shaun Donovan, Kathryn Garcia, and Diane Morales also have supported the idea of maintaining outdoor dining. The COVID-19 pandemic has forced the restaurant industry to change the way it operates. While government restrictions and forced closures threatened the survival of the industry as a whole, those same restrictions have altered the mindset and preferences of the restaurant patron. Restaurants have responded, and should embrace this new normal, as what originally seemed to be impediments to success, may end up being changes that lead to increased efficiency, and more importantly a much needed boost in profitability for restaurants in the foreseeable future.

from page 92

ing --casinos, stadiums, amusement parks-- there is a growing interest for drinks to go, and with that comes the spill-proof concern. There is an ongoing commitment among businesses in the foodservice industry to increase their safety standards. GP PRO’s creative solution will allow businesses to safely meet the demands of consumers. With the growth in take-out, delivery services, and drive-thru options since the pandemic, GP PRO predicts delivery options will remain popular beyond herd immunity. Before the pandemic, 40% of restaurant business was off-premise. This statistic has grown to about 50%. “If I look at the amount of what I have

ordered online in the past year, there is no doubt my habit has grown. I don’t have to wait in a line or even leave my home. Our behaviors have changed and with technology only continuing to grow, contactless delivery and new safety standards will remain attractive for consumers.” The Restaurant Revitalization Fund grant program is offering operators entrée to innovative and strategic business decisions. With that, the GP PRO Automated Sealing Machine is a smart option to ensure customers hygienically receive their to-go drinks. Restaurant and foodservice professionals can access more information by visiting https://www.gppro.com/gp/

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FIORITO ON INSURANCE individuals within the organization. It can be helpful to identify who the key players are in advance in sales, operations, accounting and finance, warehousing, management and risk management so that the entire team can interact efficiently and effectively with the adjuster and your insurance broker. • Anticipate Your Loss – think about the types of losses your properties can sustain, the business units at risk, how those units will respond in the face of an event and how they can quickly and efficiently resume operation. During and Post the Loss The following steps are vital in ensuring your claim is resolved as quickly and burden-free as possible: • Report the claim – report your loss to your insurer and insurance broker immediately. • Restore fire protection. Replace damaged sprinkler heads, arrange

from page 16 fire watches, and recharge extinguishers. Bottom line – get these systems back in service immediately. • Prevent further damage – the policy requires that an insured protect and preserve property from further damage. This is an obligation under the insurance policy that an insured must adhere to. If you need to, contact professional vendors to assist you and when in doubt, abide by this general rule – act as if you had no insurance. • Salvage – inspect all potentially damaged property and separate the damaged property from undamaged property. Take note of what you believe can be repaired/cleaned/dried and what should be replaced and separate these accordingly. Begin developing a full inventory of the property describing the item and recording the manufacturer, costs to repair or clean (based upon quotes), the original purchase price and the cost to replace (again based upon

quotes and/or invoices). If there are lead times, make note of these as well. Motors and machinery should be thoroughly dried to protect from rust and before testing. • Do not discard anything! Let the adjuster inspect all property and make sure to photograph it. The insurer has salvage rights to damaged property that an insured must protect. Work out a clear understanding of how the adjuster plans on dealing with damaged property that cannot be replaced – will he arrange for a salvor to take it away or will the insured be charged with disposing of it? • Keep Track of Claim Costs – create a general ledger account called the “loss account” (or something similar) and direct all costs associated with the loss to this account. Use work orders, job accounts and other accounting procedures to capture your costs. All expenditures should be directed to the loss account and

should correlate to the loss account. • Keep a Daily Log of efforts – describe in detail what work has taken place, who was involved, what the objective was. Keep track of your labor – hourly personnel should be coded to correlate to the loss account. Describe what work they’re doing, how many hours they worked, what they are paid (straight wage, overtime and variable payroll costs). Your ultimate objective is to resume normal business operations as quickly as possible. The claim can consist of a variety of expenses all designed to assist in expediting an insured’s resumption of operations; for example, freight costs, equipment rental costs, temporary storage costs, etc. Please remember to keep the adjuster fully informed of your plans and attempt to get the adjuster’s agreement prior to incurring these expenses.

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MARIA LOI

from page 50

a mountain of macaroni or loads of linguini. In contrast, in Greece pasta is more often a small part of a larger meal. Dishes are often about 1/3 pasta and 2/3 vegetables, and when pasta is the centerpiece, we generally serve it in smaller amounts. Myth #3 – Pasta is a cold-weather dish Truth – Summer is actually the best time of year to enjoy pasta. From a functional perspective people associate pasta with winter because they think of it as a heavier, carb-loaded, comfort food dish. In Greece we eat pastas all year round, but there’s no question that for us that these dishes, like the sun, truly shine in the summer. First of all, this time of year is when there’s the widest availability of amazing, fresh produce. Our gardens overflow in the summer with an incredible abundance of beautiful vegetables and herbs - from summer squash and zucchini to eggplant, bright red tomatoes and so much more. These ingredients are all the colors of the rainbow. They’re light, crispy and crunchy, and they make any pasta dish sing. The carbohydrates in pasta are a great source of energy this time of year when we’re more likely to be running, swimming, biking and playing. Pasta’s versatility is especially useful in the summer too. Cold pasta salads are refreshing on a hot day and delightful with a chilled glass of wine. Pasta dishes are strong and resilient in the summer heat when set on a communal table where the meal is slow and the conversation is long. Pasta is quick and easy to make, which is a wonderful gift when you’re on-the-go this time of year too. Drizzle a little olive oil and cheese on some noodles and you can serve them quickly to your hungry family and friends or put pasta in a jar with olive oil, lemon and feta and take it to the beach for a scrumptious lunch. Summer Pasta Recipes

Now that we’ve established that pasta is in fact the perfect summer dish – let’s talk about some of my favorite ways to prepare it. Simple One of my favorite pasta dishes is also the most simple – probably because it was a staple of my childhood. Take any noodle – macaroni, bucatini, penne or more. Add a healthy amount of cheese and olive oil and a few sprinkles of cinnamon – yes cinnamon. The result is a little bit like a deconstructed Greek noodle kugel. It’s exactly how my Aunt Maria Pegios (who now lives in Sydney, Australia) used to make it for me whenever I was having a tough day and it still warms my soul at the very first bite. Spices over sauces Sauce definitely lends a seasonal feel to a pasta dish and my preference in the summer is to avoid heavy tomato and cream sauces and opt instead for olive oil to keep a dish light and fresh. An herbaceous pesto-like sauce is a great choice too. Whichever you choose - rely on fresh herbs and spices to up the flavor ante this time of year since they abound. Garlic, basil, thyme, rosemary, parsley, chives – you literally can’t go wrong no matter what you pick. Iconic Want to try an iconic Greek pasta dish? That has to be pastitsio. Our so-called Greek lasagna doesn’t use American lasagna noodles. We opt instead for long, hollow, tubular ones in this creamy, cheesy dish. You can add some real summer flavor with fresh herbs like parsley and mint and lighten it up with some delicate and beautiful summer greens on the side like dandelion or mustard. Another way to add some seasonal summer flair – use a wider lasagna noodle and put it on the grill until it bubbles and chars and then layer it in a pan with sauce and cheese. Orzo is another quintessentially

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Greek pasta and it’s a wonderful summer choice. Load it up with literally any vegetable in your garden – cucumber, onion, summer tomatoes, peppers and carrots. Add some Greek feta, olives and olive oil and you have a supremely flavorful summer dish. Surprising Feel like trying something totally new? Might I suggest a pasta pancake. Yep – I like to take Fidelini pasta and mix it with a thin pancake batter. Let it sit for 5 minutes so the pasta softens a bit and then put it in the skillet and cook like a normal pancake. Drizzle it with honey and serve for breakfast or dessert – or put a sauce and cheese on it for a surprising, fun, unexpectedly delightful dinner or lunch with a crunch. Want your kids to broaden their pasta horizons? Try the new Kiddo Pasta coming to the US from Greece. My friend Athanasia Dakou created

an amazing line of good-for-you, USDA organic, kid-friendly pastas! Her Kiddo Pasta line includes fun shapes like Little Animals, Little Dinosaurs, and Letters and Numbers. Each distinct shape is not only fun for kids, but also has added culinary benefits, like being great for sauces to grab onto, or ideal for soups and stews. Either way, you can definitely get your kids to eat more vegetables by pairing them with these playful cuts! The bottom line is this: when it comes to pasta keep an open mind, try new things and accept a personal challenge to see how you can surprise yourself and others. Pasta is so versatile – it absolutely can be healthy and light – especially when you let your garden, your local farmer’s market, or the produce aisle be your guide. Experiment with it in new ways and I trust that you too will come to see it as I do – a healthy, light and delightful summer staple. Kalí órexi! Enjoy your meal!

GUY FIERI EVENT

from page 18

Created in partnership between Guy Fieri and The National Restaurant Association Educational Foundation & California Restaurant Foundation, the grants will be distributed to 11 winners live on the show, generously funded by the event’s founding partners: LendingTree, Pepsi, SpotOn, AT&T, Grubhub, Cascade, Dawn, Twisted Tea Hard Iced Tea, Conagra, Thermomix®, and Thomasville. “The hospitality industry is as resilient as any but this past year has been a challenge like we’ve never seen. Guy’s Restaurant Reboot Presented by LendingTree is all about great people and companies coming together to inspire and encourage the future of our restaurants and the hard working entrepreneurs behind them.” -Guy Fieri A recent LendingTree survey found that half of Americans said a restaurant they loved has gone out of business due to the coronavirus pandemic. After a tough year for the industry, LendingTree is committed to helping current restaurants bounce back while inspiring future businesses. “Restaurants are not only a driving force for the American economy, but they help to fulfill the human need for connection and serve as a gathering place for families and friends. The restaurant industry has no doubt been one of the hardest hit during the pandemic, and Americans have really felt the absence in their everyday lives. LendingTree is honored to be part of Guy’s Restaurant Reboot and to help support the culinary entrepreneurs who want to bring friends and families together over a shared meal.” – Doug Lebda, LendingTree Founder & CEO. Guy’s Restaurant Reboot Show Segments: • Behind the Counter Conversations Presented by SpotOn (José Andres, Marcus Samuelsson, Cat Cora, Jon Taffer, Buddy Valastro, Alex Guarnaschelli, Robert Irvine, Matthew Kenney) • Off The Hook Celebrity

•

• • •

Creations Presented by Pepsi (Shaquille O’Neal, Rob Gronkowski, Wale, Adriana Lima, and Kane Brown) Superstar Musical Performances (Old Dominion & Diplo) Help Rebuild Restaurants Grants Remembering Roots Presented by LendingTree #BetterwithPepsi Live from the Pepsi Backyard

• • • •

• •

Unlimited Connections Presented by AT&T Business Wash it Up Presented By Dawn & Cascade We Serve Restaurants Delivered by Grubhub Ready, Set, Eat! Presented by Gardein, Bird’s Eye and Duncan Hines Twisted Tea-Mates Presented by Twisted Tea Hard Iced Tea Cookidoo® Presented by Thermomix

The one-of-a-kind historic livestream will take place June 12th, 2021 at 7pm EST from the Culinary Institute of America, Copia location in Napa, CA. You can watch the event on Facebook via Guy Fieri’s Facebook Page and across Facebook channels. The stream will also be simulcasted by LiveXLive across 20+ other platforms including: LiveXLive, YouTube, Twitch, TikTok, Twitter, and can be viewed at GuysRestaurantReboot.com.

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