October 2020 - Total Food Service

NEWS

LEGISLATION

DE BLASIO EXTENDS NYC OUTDOOR DINING TO YEAR ROUND

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ayor Bill de Blasio noted late last month that the Open Restaurants program will be extended year-round. The extension also applies to Open Streets: Restaurants, which currently offers restaurants expanded space on 85 car-free streets citywide on certain days.

“Open Restaurants was a big, bold experiment in supporting a vital industry and reimagining our public space. And it worked,” said de Blasio.

“As we begin a long-term recovery, we’re proud to extend and expand this effort to keep New York City the most vibrant city in the world. It’s

“As we begin a long-term recovery, we’re proud to extend and expand this effort to keep New York City the most vibrant city in the world. It’s time for a new tradition.”

— Mayor Bill de Blasio time for a new tradition.”

The move is part of New York City’s Recovery Agenda. According to the city, the Open Restaurants program has enrolled more than 10,300 establishments since June and has saved an estimated 90,000 jobs citywide.

2 • October 2020 • Total Food Service • www.totalfood.com

To make the plan possible, the city will make several efforts, such as allowing restaurants to incorporate heating elements into their outdoor dining setups during the winter months.

Restaurants will be allowed to have electrical heaters on sidewalks

and roadways. Propane and natural gas heaters will be allowed on sidewalks, but they will remain prohibited in roadway seating areas. They will also require a permit from the FDNY and compliance with FDNY regulations for outdoor use, handling and secure outdoor tank storage overnight.

Eateries will be permitted to use tents to keep their patrons warm. In partial tent enclosures, at least 50 percent of the tent’s side wall surface area must remain open and electrical heaters are allowed. In full tent

continued on page 94

October 2020 • Total Food Service • www.totalfood.com • 3

NEWS

LEGISLATION

NYC CITY COUNCIL SIGNS OFF ON COVID SURCHARGE BILL

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ew York City diners may soon see a Covid-19 surcharge on their bills as the restaurant industry continues to hobble due to the coronavirus pandemic.

The New York City Council passed a bill on last month’s 46-2 that would allow restaurants to charge as much as 10% on customers dining indoors or outdoors to help cover Covid-19 expenses. Labeled the “COVID-19 Recovery Charge,” the surcharge does not add to the bill’s overall tax, nor applies to delivery or takeout orders. A restaurant implementing

“If you go to a hair salon, a gas station, or any other business in the city of New York, the owner is allowed to charge you a surcharge for basically whatever they want.”

— City Councilman Joseph Borelli the surcharge is free to use the new funds however it likes, though it must also make it clear that the surcharge is not a substitute for a tip or gratuity for waitstaff.

Republican City Councilman Jo-

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seph Borelli, the bill’s prime sponsor, said that the new option will help owners who don’t want to go through the trouble of raising prices on their menus.

“New York was actually the only

city that we knew of that actually had a ban, a 45-year-old law made when the Department of Consumer Affairs essentially reorganized, and it prevented restaurants, the only industry in New York City, from applying a surcharge,” he explained.

“If you go to a hair salon, a gas station, or any other business in the city of New York, the owner is allowed to charge you a surcharge for basically whatever they want,” Borelli said. “They obviously have to disclose it and you have to agree

continued on page 83

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October 2020 • Total Food Service • www.totalfood.com • 5

NEWS

INDUSTRY VOICES

FAMOUS CHEFS AND RESTAURATEURS SEND MESSAGE TO TRUMP WITH ‘RESTAURANTS FOR BIDEN’

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ulinary celebrities and restaurant owners have signed an open letter that shows support for a Joe Biden presidency. They’re riding with Biden. The letter, which was released by the Biden campaign and first reported by Eater, says that while the restaurant business has worked to adapt in the last six months since the pandemic began, “the Trump administration blew the pandemic response.”

“Restaurants across America are facing an existential crisis because of Donald Trump’s mismanagement of COVID-19,” reads the letter, which has been made available to the public via Google Forms. “He has failed the restaurant industry, our employees, our customers, and

Chef Elizabeth Faulkner

“We’re going to see a lot of boarded up spaces and a lot of open spaces for quite some time if we don’t get some assistance here.”

— Tom Colicchio the stakes are too high to continue down this path.” Many restaurant shutdowns, however, have been ordered by state governors, many of them Democrats.

More than 150 chefs and restaurant owners had signed the “Restaurants for Biden” letter, including famous names such as celebrity consulting chef Elizabeth Falkner, Food Network star and pastry chef Duff Goldman and even Anita Lo — the first female guest chef to

Chef Tom Colicchio

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cook for a state dinner at the White House.

Those who signed the letter claimed Trump “blew the pandemic response,” which resulted in “conflicting guidance between government officials and the President, personal protective equipment shortages, and arbitrary social distancing capacity cap guidance.”

Aside from the letter, a virtual fundraising event known as “#FeedtheVote” was held on the night of the first Trump-Biden debate in support of Biden and his running mate, Sen. Kamala Harris. A handful of notable culinary professionals will be in attendance.

Earlier this month, Biden tweeted out his plans to help the restaurant industry, which include raising the minimum wage, ending the tipped minimum wage, ending sub-minimum wage for disabled groups, and providing “strong benefits.”

The restaurant industry has undeniably taken hits throughout the coronavirus pandemic. From lost revenue related to shelter-inplace lockdowns and lowered dining capacities that make it difficult to recover while open, restaurants large and small are facing economic challenges.

Difficulties appear to be more

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art & Web Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman Contributing Writers Morgan Tucker Joyce Appelman Francine Cohen Wyatt Semenuk Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Follow @TotalFoodService

continued on page 102

Cover photo courtesy of JJ Johnson 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 2020 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

In the October 2020 issue, the profile of Elisa Lyew had some typographical errors.

The revised version can be found at totalfood.com. TFS regrets the errors.

dire for non-chain restaurants too, according to recent studies. The Independent Restaurant Coalition

continued on page 81

October 2020 • Total Food Service • www.totalfood.com • 7

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

RESTAURANT CRISIS WORSENS: EVEN AS INFECTIONS GO DOWN, RESTAURANT RENT DEFAULTS GO UP The NYC Hospitality Alliance conducted an important survey for restaurants, bars, nightclubs, and event venues in NYC about their rent obligations during COVID-19.

I

n case New York City needed another sign affirming its small business and commercial rent crisis, a new survey released last month by the NYC Hospitality Alliance found that nearly 9 in 10 restaurants, bars and nightlife venues could not pay full rent in August. The survey numbers are representative of outdoor dining in full swing, which has many restaurant owners desperate for indoor dining to resume at 25 percent occupancy on September 30 and a roadmap for expanding further as soon as possible.

The survey of more than 450 restaurants, bars, and nightlife establishments found that 87 percent of businesses could not pay full rent in

August, and 34 percent were unable to pay any rent at all. As New York’s infection rate remains low, the number of restaurant’s unable to pay rent remains high, increasing from 83 percent in July and 80 percent in June.

According to the survey, sixty percent of landlords still have not waived rent during the Covid-19 pandemic, and of landlords that did waive rent, less than one-third waived more than 50 percent. The survey also found that 90 percent of respondents could not renegotiate their lease as a result of Covid-19.

“Restaurants, bars and nightlife venues have been financially devastated by the COVID-19 pandemic,”

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said Andrew Rigie, executive director of the NYC Hospitality Alliance. “Even before the pandemic when operating at 100 percent occupancy, these small businesses were struggling to stay open. Now we’re seeing widespread closures, approximately 150,000 industry workers are still out of their jobs, and the overwhelming majority of these remaining small businesses cannot afford to pay rent. The hospitality industry is essential to New York’s economic and social fabric, and to ensure the survival of these vital small businesses and jobs, we urgently need rent relief, an indefinite extension of outdoor dining, a roadmap for expanded indoor dining, covered

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.

business interruption insurance and immediate passage of the Restaurants Act by Congress.”

For full survey results, a link to the results are available here. https://thenycalliance.org/assets/ documents/informationitems/ZjN6w. pdf The NYC Hospitality Alliance is a not-for-profit association representing restaurants and nightlife establishments in the five boroughs. The Alliance advocates on behalf of its members in the halls of government and in the media. We support pro-growth policies that support small business and reduce regulatory burdens. We offer restaurateurs and nightlife professionals information, education, consulting and events to help them grow, succeed and forge a strong and vibrant hospitality industry community.

October 2020 • Total Food Service • www.totalfood.com • 9

NEWS

By Wyatt Semenuk

CHARITY

BROTHERTON AND COCO FUND MAKING DIFFERENCE FOR HOSPITALITY COMMUNITY IN NEED

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ow a research scientist found happiness on a cooking line is one of those head scratching tales. Ask dozens of culinary and hospitality workers who have benefited, and they will tell you how glad they are that Chef Michael Brotherton ended up on their team.

The Brotherton led COCO Fund (thecocofund.org) was created out of love for the people of the restaurant and hospitality industry. This fund was built as a partnership between independent restaurant owners and grassroots advocates. Many communities are suffering from the effects of COVID-19; those who work in the service industry, who help to keep the economy thriving, are some of the hardest hit.

Brotherton and co-founder Penelope Chester quickly saw that the hospitality professional was going to have an acute need as the restaurants began shuttering. “Immigrants are the backbone of the hospitality industry, making up 22 percent of food service workers in the country,” Brotherton added. “In addition, in this country, 20 percent of cooks and 28 percent of dishwashers are undocumented.”

The COCO Fund team recognized that government help wasn’t coming.

“The $2 trillion stimulus bill does not include any funds for undocumented people and immigrants who would otherwise be able to get benefits,” Brotherton added. Restaurant and hospitality workers need help now. The COCO fund has a list of resources

and information for anyone who was displaced by the COVID-19 pandemic.

“In order to serve this community that so often serves us, we established the COCO Fund to provide rapid relief to hospitality workers that have lost wages or even their jobs as a result of the pandemic,” Brotherton explained.

“Specifically, we provide urgent funds to individuals through an application and review process.”

Brotherton, a native of Bergen County, New Jersey, found his passion for cooking from his Grandmother. He would go on to take her creativity and create a business that focuses on ‘ticketed’ dining experiences in which the chef and his team would cook for private parties throughout New York City.

In typical Brotherton style, his restaurant career was launched by showing up. He walked into a neighborhood eatery in Manhattan’s West Village and told the owners of Ardyn on West 8th Street that he was their man. Chef/ owners Ryan Lory and Adam Bordonaro took him under their wing and taught Brotherton the business side of running a kitchen.

10 • October 2020 • Total Food Service • www.totalfood.com

Michael Brotherton

“You need to understand that regardless of where you stand politically that there are pockets in this country where the undocumented worker makes up 50% or more of the labor force.”

— Michael Brotherton The trio then had plans in late 2019 to launch a special event/catering business that was delayed by COVID-19. So as with so many restaurateurs facing desperation, they put their own pressures on the back burner to focus on the greater good and needs of their community.

That led to the birth of the COCO Fund in partnership with the March On Foundation, and the Ardyn Restaurant, to establish the COVID Community Fund, or COCO Fund. “The goal is to provide immediate, critical financial support to some of the hardest-hit by COVID-19: our restaurant, event and hospitality industry workers,” Brotherton explained. Servers, hosts, chefs, housekeepers, caterers, event staff, bartenders, bussers, kitchen staff, and baristas are all eligible for the program’s $500 microgrants.

All applications are reviewed and evaluated based on need by a committee of experienced volunteers from the industry. Applicants that demonstrate an urgent need for support in the areas of food, shelter, and healthcare will be served first. The COCO Fund has a diverse board of direc-

tors who ensures that 95% of all donations go directly to the people that the fund seeks to serve. Additionally, as a 501(c)(3) nonprofit organization, all financial statements are available to the public.

The COCO Fund has gathered momentum through partnerships with TrueCooks and Spiceology. “TrueCooks large social media following has enabled us to tell our story. That led to a number of applicants from Georgia that quickly grew to a national footprint,” Brotherton added.

The COCO Fund has now expanded to make grants in ten states across the nation.

The COCO Fund initiative is set to launch a new cocktail to increase awareness and contributions to their efforts. Restaurants will be asked to add the cocktail to their beverage menus and then donate the proceeds of the drink to the fund.

“You need to understand that regardless where you stand politically that there are pockets in this country where the undocumented worker makes up 50% or more of the labor force,” Brotherton concluded. “We are in an industry with very tight margins, rents are high, and it is hard to operate in the margins that are required.

It simply doesn’t work without these folks. It is a reality and these people cannot be ignored.”

October 2020 • Total Food Service • www.totalfood.com • 11

CHEFCETERA

CHEF TAYLOR SET TO BRING AUTHENTIC JAMAICAN CUISINE TO STAMFORD

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tamford is on a roll. Prior to Covid-19, the Connecticut city was enjoying a boom as a variety of service businesses including Indeed and Kayak continued to grow and prosper. With that expansion came hundreds of employees looking for the hustle and bustle of Manhattan without the commenting hassle. On top of that has come the continued evolution of the University of Connecticut’s Stamford branch from a commuter school to a new vibrant downtown campus with students living in dormitory facilities.

That growth has led to a new dining scene that has seen a wide range of options from Asian noodles to French cuisine. So, when chef Joab Taylor came to visit a friend, he was quickly smitten with the idea of bringing his native Jamaican fare to

Chef Joab Taylor

the Fairfield County community.

In order to make that vision a reality, Taylor found an office sign at 227 Bedford Street for a local commercial real estate broker: Jeff Kravet. “Just before COVID, I came up to Stamford to visit friends and it reminded me of New York City. It was diverse and there was a buzz. As I walked around, I realized that there wasn’t any Jamaican food up here.”

The veteran real estate guru Kravet was taken with Taylor’s enthusiasm for the potential of opening a restaurant in Stamford and as he has throughout his career set his sights on finding Chef Taylor the right space for the venture with the search beginning in Stamford’s Downtown Bedford Street district.

Taylor brings a diverse background to his new eatery. “My Mom really taught me the ropes. She had a restaurant in Kingston, Jamaica and actually also provided food service and catering at the main headquarters of the local telecommunication company,” Taylor explained.

Taylor came to the United States at the age of 16 and finished high school in Maryland. As with many teenagers, he worked at a number of fast food outlets and had the opportunity to learn the importance of executing consistency every day.

He then went on to study aeronautics with an eye towards a career as a pilot. “I knew that my first love was food and that I really wanted to open a restaurant,” Taylor added.

“None of these opportunities would have been possible without the hard work and commitment of my Mom to making me a success,” Taylor said. As if part of a movie

12 • October 2020 • Total Food Service • www.totalfood.com

“I want them to feel like they are on the side of a street with that amazing smell of the grill and washing down this delicious food with a Red Stripe beer.” — Chef Joab Taylor script, the chef’s mom worked three jobs for him to be able to complete his education. Joab then returned the favor by funding the completion of his Mother’s education.

With a goal of opening his own restaurant, he did whatever he needed to do to save enough money to make his dream a reality. Taylor actually took a position selling furniture to save enough to open his own eatery. With that dogged determination, Jerkyz in Harlem, NY became a reality.

The restaurant was a big hit with locals as Taylor brought authentic jerk chicken, jerky lamb chops, and a full range of jerk salmon, beef and chicken burgers to Harlem. “Our success was really built on the fact that people have a preconceived notion that jerk means hot from spices. It’s really all about the smoking flavors that make it so addictive,” the affable chef continued.

Taylor’s initial Harlem venture, in addition to perfecting his menu, also gave him invaluable insight into how to successfully operate a restaurant. “You need to make sure that you sign a lease that can lead to long-term success and you have to be able to delegate.”

Guests at Taylor’s new Stamford eatery will be treated to Taylor’s unique menu that is driven by

his unique approach to the use of smoke and island herbs and spices.

His vision for the dining experience for his new Connecticut guests, is to enjoy and authentic Jamaican street food experience. “I want them to feel like they are on the side of a street with that amazing smell of the grill and washing down this delicious food with a Red Stripe beer.”

Kravet, as he has throughout his real estate career, found Chef Taylor the perfect location for his new venture. It was recently the home of an Asian restaurant and features a newly renovated kitchen and bar area.

“The City of Stamford and Stamford downtown owes a ton of gratitude to Joab Taylor for choosing Stamford to open his restaurant and committing to a 10-year lease in this time of such uncertainty and total chaos for restaurateurs,” Kravet offered.

“I am very excited about bringing live entertainment to our restaurant with customers being able to enjoy relaxing Island music while enjoying their meal or a cocktail,” Taylor concluded.

Taylor’s new Jamaican fusion restaurant Jerkyz will debut at 225 Summer Street in late October or early November.

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October 2020 • Total Food Service • www.totalfood.com • 13

FIORITO ON INSURANCE

RISKS ASSOCIATED WITH PPP LOANS & AN INSURANCE SOLUTION A business that has accepted a Paycheck Protection Program (PPP) loan may face liability if the Small Business Administration (SBA) later determines that the business was unable to make the required “necessity” certification (described more fully below) and/or that, when the business’s affiliates are taken into account, it was ineligible for the loan.

T

here is significant uncertainty associated with these issues, such that even businesses that acted in the utmost good faith could find themselves the subject of a government investigation and/or enforcement action. In a recent development, a number of insurers have begun offering insurance policies specifically designed to cover the

In a recent development, a number of insurers have begun offering insurance policies specifically designed to cover the risk of an SBA challenge to the business’s eligibility certifications risk of an SBA challenge to the business’s eligibility certifications. This alert discusses the coverage afforded by this type of insurance.

The Necessity Certification Pursuant to the Coronavirus Aid, Relief, and Economic Security (CARES) Act and subsequent legislation, many businesses have obtained PPP loans. Recipients are required to make a number of certifications at the time of application,

including certifying that the “current economic uncertainty makes this loan request necessary to support the ongoing operations of the Applicant,” which is commonly known as the “necessity” certification. In April, the Small Business Administration issued guidance stating that loan recipients should have considered their access to alternative sources of liquidity prior to making the necessity certification.

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.

There are severe consequences for submitting false or misleading certifications to the U.S. government, including fines and treble (i.e., triple) damages. The risk of suffering these consequences is increased for businesses that, together with their affiliates, have received loans in excess of $2 million.

The SBA has created a safe harbor with respect to the necessity certification for recipients of loans of less than $2 million, but has advised that all PPP loans of $2 million or more are “subject to review by SBA for compliance with program requirements.”

Affiliation Rules In order to qualify for a PPP loan, the applicant must have 500 or fewer employees, taking into account any and all affiliates. This requirement can be difficult to interpret in light of the complexity of the SBA’s guidance on affiliation. Certain businesses, including portfolio companies of private equity funds, may be at risk that the SBA will interpret their affiliation rules more conservatively than expected and

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October 2020 • Total Food Service • www.totalfood.com • 15

NEWS

SPECIAL EVENTS

AJC FOOD SERVICE DIVISION SET TO HOST VIRTUAL EVENT THIS MONTH TO HONOR INDUSTRY’S PANDEMIC VICTIMS

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s with many events on the foodservice calendar, it has taken a great deal of commitment to create virtual events to continue important traditions.

With the guidance of co-chairs PBAC’s Michael Posternak and Lynne Schultz of Tri-State Marketing, that tradition will be continued with the AJC-American Jewish Committee’s annual Food Service & Hospitality Division Awards event.

Slated for Wednesday, October 14th at 6:30 pm, the industry will gather via Zoom to honor the loss of several legendary figures.

“This year, we will gather virtually to memorialize industry our friends and colleagues,” Schultz explained.

“As part of the evening, we will recall their history and achievements in the industry.”

“By joining together, we’ll be carrying forward a proud industry tradition at AJC, unbroken for fiftyeight years,” Posternak continued.

“We’ll also be remembering beloved colleagues and friends.”

The AJC virtual event will honor: • Beloved consultant Ira Beer of Jacobs Doland Beer, who will be remembered by industry veterans Hal Block and Larry Dubov.

• Industry veteran Bob Carucci of Singer Equipment Company will be memorialized by Fred Singer.

• H. Schrier & Co.’s Stuart Libertoff will be remembered by David Libertoff.

“With the Pandemic, we didn’t have the opportunity to say goodbye, so many of us are looking to the event on October 14th to do just that.” — Lynne Schultz • The always affable Anthony “Tony” Nicoletti of The Sam Tell Companies will be commemorated

by Marc Tell and Warren Polansky.

• Gary Riemer of Mooney-General Paper Company will be remembered

by Andrea Riemer Ribakove.

• And Leo Nigro of Stratas Foods will be remembered by Kevin Sholl While the event is free of charge, registration is required. Memorial gift donors will be listed in all of the pre-event marketing. Information on donations and registration can be received by contacting spruchg@ ajc.org, calling 347-424-3225, or visiting www.tri-statemarketing.com “Your memorial gift will show your friendship and support,” noted the AJC’s Gary Spruch who coordinates the event from the Association’s Manhattan headquarters. It will also empower AJC’s global efforts to combat antisemitism and bigotry in all its forms, and defend democratic values. Proceeds of the event will be used to support the AJC’s mission of “Defending Our Values” and “Defining Our World.” Our industry has long been a very generous partner in AJC’s nonstop outreach. The AJC is the leading global Jewish advocacy organization. Our unparalleled access to diplomats, government of-

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ficials, and religious leaders gives us the opportunity to impact opinion and policy at the highest levels.”

“We have changed our approach for this year’s event. Rather than selecting honorees, we will memorialize these fallen leaders of our industry,” Posternak stated. “With the Pandemic, we didn’t have the opportunity to say goodbye, so many of us are looking to the event on Oct 14th to do just that, “Schultz concluded.

“The foodservice and hospitality industry – it’s all about serving others,” added event co-chair Posternak added. “That’s something we know very personally at AJC. We’ve long been a beneficiary of the industry’s exceptionally generous and active concern. In fact, for 58 consecutive years, our AJC Food Service & Hospitality Division Tribute has honored the industry’s most distinguished companies and leaders.

Our annual Food Service & Hospitality Division Tribute plays a vital role in empowering AJC’s nonstop global outreach.”

“It is important to remember that the AJC’s work isn’t about being Jewish. Over the past 10 years, 50% of our chapter’s honorees have been non-Jews. It’s like joining a frater-

nity, once someone has been honored, they continue to return year after year for the AJC’S annual chapter event,” Posternak said Posternak and Schultz need to be recognized for their commitment to the cause. Although competitors, they have come together for a common good. Beyond the upcoming virtual event they have initiated a vision for the AJC Foodservice and Hospitality group’s next chapter.

The duo has brought together some of the best and brightest young achievers in the industry to create a leadership council that will guide the group’s future path. “You could see a very different approach in the future with expanded ideas and perhaps even the addition of a monthly shabbat dinner,” Schultz added.

With 22 U.S. offices and 12 overseas posts, located in key diplomatic hubs, AJC stays closely connected to top political and religious leaders all over the world. “The AJC continues to put itself at the center of key issues. It has most recently opened offices in Minneapolis and Louisville to respond to the George Floyd and Breonna Taylor injustices,” concluded Posternak. Its mission is to push back against extremism and bigotry in all its forms, to forge intergroup respect, and to help build a safer, brighter, more hospitable world for all.

AJC Food Service & Hospitality Tribute: October 14th at 6:30 – registration required

October 2020 • Total Food Service • www.totalfood.com • 17

NEWS

EQUIPMENT AND SUPPLY

E&S LEADING DEALER SINGER PROMOTES PAIR

S

inger Equipment has grown to be the largest distributor of commercial foodservice equipment & supplies in the Metro New York and the Mid-Atlantic.

For over a century, Singer has provided unmatched service to the Northeast’s restaurant and foodservice industries.

With the recently announced promotions of Eric Schwartz to Director of Strategic Accounts and Eric Santagato to VP of Distribution Sales, Singer is poised to elevate their already exemplary reputation for their commitment to innovation and service to new heights.

Eric Schwartz has not only been a leader in the industry for a long time, but he has also had experience on nearly every level of it. Even though he originally graduated from Florida International University with an interest in hotel management, Schwartz quickly realized that his true passion lay in food service. After working at various levels at several different food and equipment distribution companies, and even investing in the restoration of a small, local deli, Schwartz joined the Singer family. He has since made the Elverson, PA firm, his home for the past 23 years. “Each of my op-

“Although relationships are important in any business, the way Singer took it a step further and focused on building foundations of trust really resonated with me.” — Eric Santagato erational side experiences gave me key lessons. They proved to be invaluable and have been major factors in my success at Singer. Not many people are able to tell customers that they understand their challenges because they’ve been in their exact shoes. Luckily, I can,” said Schwartz Schwartz plans to use all of his accumulated experience to spring Singer forward, even under the umbrella of the pandemic. “When it comes to helping restaurants reopen and survive, it’s important to remember that Singer is not just a dealer. It’s a vital force of distribution and industry knowledge for both our operator partners and our vendor partners.

Now more than ever, we need to be a solution-oriented company, but also compassionate towards our customers’ needs and their daily struggles. My specific focus for leading this department will be on maintaining and expanding our relationships and driving business development across every market.”

Schwartz will report to Eric Santagato, Singer’s new VP of Distribution Sales. Like Schwartz, Santagato comes

Eric Schwartz

18 • October 2020 • Total Food Service • www.totalfood.com

from a very diverse background and brings a colorful array of experience to the table. Ever since his stint as a record-breaking quarterback and captain for the football team at Muhlenberg College in PA, Santagato has had a natural propensity for leadership.

Although Santagato has spent time at various different positions in sales and waste management, when an opportunity to join Singer crossed his path, he knew it was the right choice for him. “The way Singer valued relationships really drew me in,” Santagato recounted.

“Although relationships are important in any business, the way Singer took it a step further and focused on building foundations of trust really resonated with me,” Santagato continued. “Singer has always been about being students of the industry, so being able to be a trusted resource for

Eric Santagato

our partners is extremely important.”

Santagato has grand plans for the future of Singer. “I’ll be responsible for the distribution and street sales for essentially the entire organization. What I aim to do is merge the entire business into a single, unified salesforce.

In my opinion, we’re already on the path towards achieving this, and as I like to say, If everybody finds even just a single way to win in some way everyday, we will get there.”

These two emerging industry stars are sure to make Singer more successful than ever, and help it further its goal of being one of the premier solution providers in the industry.

In its 102nd year of service, Singer continues to differentiate itself from other foodservice equipment and supply dealers with exemplary customer service delivered by over 400 employees to thousands of customers annually. Singer maintains twelve offices throughout the Mid-Atlantic and Florida, including 4 distribution centers boasting over 400,000 square feet of warehousing capabilities. Singer’s multimillion-dollar product portfolio is available for immediate delivery, with a fleet of 48 private trucks servicing major hospitality markets in PA, NJ, NY, DE, MD and Washington, D.C. Santagato and Schwartz will also help to guide the growth of Singer’s national footprint. Singer’s Contract Design-Build division is comprised of 18 market-specific teams which offers the best and most exclusive bundle of services to the American foodservice industry. Those services include: Interior & Foodservice Design, Procurement, Project Management, Installation and Tabletop & Smallwares.

Singer’s Design-Build team has completed projects in all 50 states and overseas. Singer offers an end-to-end solution, working with customers from design to installation.

October 2020 • Total Food Service • www.totalfood.com • 19

NEWS

TAX SOLUTIONS

Article by David Joseph, DAVO Co-founder (www.davosalestax.com) and Karen Tenenbaum, Esq., LL.M. (Tax), CPA, Founder and Partner of Tenenbaum Law, P.C. (www.litaxattorney.com)

PROTECTING YOUR BUSINESS AND YOUR WALLET IN A SALES TAX AUDIT

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ew words instill fear in a small business owner as much as a sales tax audit.

Being a tax collector was certainly not something business owners expected to sign up for when they opened a business. But collecting and keeping track of taxes is a job owners must do and they cannot afford to make it an afterthought or low priority.

Mismanagement or poor recordkeeping related to sales tax can lead to excessive fines and penalties, sleepless nights or even jail time.

But following a few best practices can help mitigate the risks and hassles of an audit.

Sales tax audits are a necessary part of government oversight to

ensure businesses are collecting and paying their fair share of taxes. In the State’s eyes, merchants who cheat on sales tax are stealing public funds, giving their business an unfair advantage over competitors. How would you feel if the store across the street was making 8% more profit because they under-reported the sales tax they collected?

Sales tax is a significant part of most state budgets and they take compliance seriously issuing hefty fines and penalties to businesses who do not play by the rules. Under the law, merchants have a fiduciary or legal responsibility to comply.

Auditors have years of collective knowledge and experience and have seen every trick in the book. So

Mismanagement or poor record-keeping related to sales tax can lead to excessive fines and penalties, sleepless nights or even jail time. But following a few best practices can help mitigate the risks and hassles of an audit. the chance of fooling them is slim to none. They are simply enforcing state laws that make the merchant responsible to collect sales tax, hold it secure and remit it to the State when due.

When you get the notification of an audit, you will have to present the auditor with books and records so he/she may determine the accuracy of the methods used for recording sales, calculating taxes and reporting to the State. The key to success is organization. Remember, the longer the auditor is sitting there unraveling sloppy records, the bigger the penalty is going to be.

Have Clean Records There are some basic best practices that can mitigate risk and help negotiate a successful sales tax audit. Start by having clean and accurate books and records.

Most likely, the first things the auditor will ask for are records of sale and bank statements. Records of sale include register tapes or access to sales data in the cloud if you are using a cloud-based POS. If you are a restaurant, the auditor will ask for guest checks and access to dashboards if you are using third-

20 • October 2020 • Total Food Service • www.totalfood.com

party apps such as Grubhub. If you are a retailer and you have an online store in addition to your brick and mortar location, the auditor will ask for access to your sales dashboard.

What is the reason? Auditors are comparing revenue or dollars into bank deposits to see if sales records align with bank statements.

In other words, they are checking that sales records reflect the same amount as bank deposits. Audits can happen anytime and you are required to keep sales and bank records for several years, depending on what state you are in.

Once the auditor has determined revenue and deposits are in sync he/she will start to dig a bit deeper.

Here are some of the biggest tripwires that can trigger an audit or result in other costs to your business: Late Payments One of the first things to trigger sales tax audits are the late payment of sales tax. Habitual late payers are asking the State to come and audit them. So make sure to pay sales tax on time.

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NEWS

By Wyatt Semenuk

RESTAURANT SOLUTIONS

MENUWORKS LEADING THE WAY WITH ANTIMICROBIAL, WASHABLE MENUS

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ovid-19 has been the catalyst for many beneficial changes in the restaurant industry, foremost among these being a new focus on the importance of sanitization. One of the most important concepts that business owners and their staff have had to re-think is the role of high-touch zones. These are specific areas and surfaces of an establishment that see the most physical contact from both staff and customers. Some examples of this, such as door handles and touchscreens, are easy to attend to, as they can simply be wiped down. Other items, including menus, present a more significant challenge. South Carolinabased company MenuWorks aims to solve this particular issue with their

line of laminated, waterproof, and washable custom menus.

“What we’re focused on is creating a product that’s both washable and built to last,” said MenuWorks Sales Manager Amanda Marcengill.

“Traditional menus such as café covers with paper inserts are easily soiled and often must be replaced.

Our menus are easy to clean, less likely to necessitate replacements, and are much more cost effective in the long run.” Even before Covid, traditional menus were a source of frustration. Either they had to be replaced frequently to maintain their presentation, which was expensive, or a restaurant could opt to keep unsightly menus in service, often at the expense of an establishment’s image. MenuWorks has eliminat-

22 • October 2020 • Total Food Service • www.totalfood.com

“The secret behind our team’s success is our focus on solutions. For many years, our team has understood the need for a wellbuilt, washable menu. Now during Covid, this is even more relevant. It’s our mission to provide the perfect custom solution for every restaurant.” — Amanda Marcengill ed this dilemma with their line of menus that are washable, attractive and durable. “The secret behind our team’s success is our focus on solutions. For many years, our team has understood the need for a wellbuilt, washable menu. Now during Covid, this is even more relevant. It’s our mission to provide the perfect custom solution for every restaurant,” Marcengill proudly claimed.

MenuWorks incorporates several core features into all of its products.

“All of our products are waterproof, easily washable, and durable. This is because they are manufactured with flush cuts,” mentioned Marcengill. This means that the menus are fully sealed, leaving no room for foreign substances to make their way into the seal and ruin the menu.

“You could throw our products in a bucket of water for two months and it would come out looking brand new.”

The heavy volume demands of outdoor dining have made the MenuWorks line particularly important. MenuWorks products can handle saltwater, rain and even a muddy puddle. MenuWorks offers a variety of menu styles that restaura-

teurs can select from. They are also environmentally friendly, as the longevity of the menus reduces the amount of materials that would otherwise be used to produce replacements. “The costs saved due to the versatility and durability of these products far outweighs the small initial investment to purchase our menus,” Marcengill added.

Not only are MenuWorks’ menus a long-lasting solution, they are also easier to maintain. The general idea is that there’s a lot of extra steps needed to keep your menu clean. In reality, with MenuWorks’ menus, all you need is a little soap and water.

MenuWorks has become the only menu manufacturer in the world to partner with the anti-microbial additive company Microban® and has incorporated their technology into their menu product line. Typical menus that don’t incorporate this technology essentially serve as petri dishes for bacteria and microbes, giving them room to multiply at near-exponential rates.

MenuWorks’ products, infused with Microban’s technology, eliminate this

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NEWS

BIOPREPAREDNESS SOLUTIONS

RESTAURANT REOPENING? LOTUS SAFETY SOLUTIONS DETAILS THE BIOSECURITY AND SANITIZATION FACTS

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he long awaited news that restaurants would be reopening for indoor dining has finally come from City and State government officials. With that New York City’s restaurants and foodservice operators are focused on preparing for reopening. At the top of their agendas are making certain that they are ready to meet new protocols both in their dining areas and kitchens. The priority for operators is safety.

Total Food Service sought out one of the City’s leading experts in restaurant safety strategy: Joe Heaney of Lotus Safety Solutions to get his input on best practices as restaurants prepare to welcome dining patrons.

comprehensive safety solution for our clients.

While extensive, our approach is designed to determine the specific needs for each client so we can design a plan that’s right for them. When we propose any service, we break out each line by line on our proposal, detailing the price and the scientific or regulatory background of each for justification.

We believe that this allows the restaurant owner to make the most educated, fiscally responsible decision possible. We have an in-depth knowledge of the New York State regulations as they stand today, and can consult our clients on the basics in order to be compliant, all the way up through the more comprehensive solutions that can help to differentiate them from other restaurants. We believe that this differentiation will be key moving forward, as restaurant goers are increasingly preferring establishments where they feel safe.

We have restaurants that are struggling to survive in NYC. You have an extensive portfolio of options. How about sharing a plan of attack that is fiscally sane and can work?

First off, I would like to thank you for the opportunity to speak with you today. We completely understand You told me you saw an opportunity that these are unprecedented times to create this business with the advent for everyone, and especially restauof COVID? Can you share your backrants, as many have suffered greatly ground with our readers? throughout pandemic while having to Glady, I graduated from Johns Hopbe among the first to kins with a degree in shut down and the last Mechanical Engineerto reopen. Lotus was ing and began my cacreated to help these reer with Trane, one struggling businesses. of the largest HVAC As you mentioned our manufacturers in the portfolio of products world. While at Trane, I and services is extenworked on a wide varisive, and that is by ety of projects designdesign, as we have put ing and implementing together a full health HVAC systems ranging and safety task force from healthcare to hosconsisting of medipitality and commercal doctors, scientists, cial office space and engineers, epidemimore. As a result, I deJoseph Heaney, President, ologists, and contracveloped a deep underLotus Safety Solutions tors to provide a fully standing of indoor air 24 • October 2020 • Total Food Service • www.totalfood.com

quality solutions. When the shutdown happened in March, I saw the opportunity to not only pursue my passion of running a business, but also to help the businesses and people of the city and its surrounding areas where I was born.

At the top of your list is HVAC filtration upgrades. Is this bio-polarization?

Filters of HVAC systems are given a MERV rating, which indicates its efficacy of catching particles (bacteria, viruses, mold, spores, dust, etc) of a certain size on a single pass through the filter. The science presented by the CDC and trade organizations such as ASHRAE (American Society of Heating, Refrigerating and Air-Conditioning Engineers) recommend a minimum of MERV 13 which has some exceptions depending on the system. We are seeing the state regulations that have been detailed for malls and fitness centers thus far follow these recom-

mendations and believe that logically the regulations for restaurants will also follow suit. Additionally, Ultraviolet Germicidal Irradiation (UVGI) and Bipolar Ionization would fall into the HVAC Technology Upgrades category of our services. The state regulations have adopted and make mention of UVGI over some of the newer technologies as it has been tried, tested, and proven in hospital applications over the past multiple decades.

What advice do you have for handsfree technology? Certainly restrooms.. where else?

Yes, certainly restaurants would be first and foremost, but in addition to those, during each site assessment we look to seek out other high contact areas throughout the restaurant and propose hands-free technologies.

Some of the low hanging fruit that is typical of every restaurant would be

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October 2020 • Total Food Service • www.totalfood.com • 25

TREND TALK

WITH JOYCE APPELMAN

WHAT YOU NEED TO KNOW ABOUT PROPOSED REGULATIONS FOR THE ORGANIC SUPPLY CHAIN

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he USDA is updating organic regulations to strengthen oversight and enforcement throughout the organic supply chain. Proposed amendments to organic regulations include increased record keeping, standardizing inspection requirements, and reducing the types of businesses exempt from organic certification.

During the Specialty Food Association’s (SFA) September regulatory conference call, Jeni Lamb Rogers, partner at PSL Law Group and SFA’s regulatory attorney, discussed the four main categories of companies that would be impacted by the proposed regulations and what the SFA plans to say in its comments to the USDA, due October 5. They include:

ricultural products, she said.

Because it may be difficult for a maker to access the information needed for these records, the SFA is requesting more clarity on what documentation would be sufficient to prove the product was organically produced and handled, as well as suggesting that the rule require makers only to keep on hand the organic certificate for actual products brought into the facility and possibly for the broker, distributor, or importer that will handle the item next.

2. Organic certified makers For these operations, there are two new requirements during the annual onsite certifica1. Non-certified makers who tion audit. Certified operations use less than 70 percent organic must now verify that the quaningredients in products tity of organic product sold doesn’t “Under the proposed rule, compaexceed the amount that is produced, nies that use organic as well as trace the ingredients will be arrival of the organic subject to inspection ingredient from the by the USDA AMS. production or purHowever, the prochase through time posed rule doesn’t of sale within their clarify how or when operation, accordthese inspections ing to Rogers. Many will take place,” said companies already Rogers. do this, so the SFA Joyce Appelman is the Director In addition, maksuggests that the of Public Relations and Special Events for Total Food Service ers will have to keep rule add clarifying and previously the National records for three language that incorCommunications Director for years after their creporates these efforts.

C-CAP, Careers through Culinary Arts Program. An industry ation to prove that One of the more leader supporting education the organic ingredichallenging new and scholarships, she has been ents were organically requirements proinstrumental in opening career opportunities for many young produced and hanposed is for compeople in the foodservice indled and verify the panies to maintain dustry. Email her at joyceappelquantities produced an audit trail suffiman@gmail.com or sold from such agcient to determine 26 • October 2020 • Total Food Service • www.totalfood.com

the source, transfer of ownership, and transportation of any agricultural product labeled ‘‘100 percent organic,’’ the organic ingredients of any agricultural product labeled as ‘‘organic’’ or ‘‘made with organic (specified ingredients)’’ or “the organic ingredients of any agricultural product containing less than 70 percent organic ingredients identified as organic in an ingredients statement,” said Rogers. The SFA believes this would be incredibly difficult for makers, and instead suggests that they be responsible for ensuring the organic certification one step before and one step forward. For example, from the importer/broker/distributor/supplier they purchased the item from, and then for the broker/importer/ distributor that carried it away from the facility.

Another challenging requirement is developing an organic fraud pre-

vention plan specific and appropriate to an individual operation. “It shifts the responsibility and burden onto an individual certified operation to prevent fraud when they are really only responsible for a small piece of a long and complex organic supply chain. And it asks for more questions than it answers,” said Rogers. For example, what data should an operation use to assess the relative risk of fraud for a given organic product?

The SFA is proposing that this requirement be removed for all organic certified operations. The third-party certifiers who have experience with auditing and certifying multiple entities in the supply chain are better placed to connect the dots and prevent fraud.

3. Brokers that handle certified organic products

Regardless of whether a product is fully packaged or not, the new rule proposes that all brokers who arrange for the sale of certified organic products be certified handling operations. However, the SFA believes this is practically unworkable, as many brokers don’t even physically touch the product in any way. In addition, this would increase costs for brokers, which could decide to no longer broker organic products, or decide to pass back costs to the organic producers and makers. Rogers asked, “At what point does the advantage of carrying products which command the organic premium become threatened by unclear compliance responsibilities and ultimately an increased the cost of compliance?”

4.

Exporters/Importers of organic products The new rule proposes two new categories of business that must become certified.

The new category of organic exporters are defined as the entity that

Proposed amendments to organic regulations include increased record keeping, standardizing inspection requirements, and reducing the types of businesses exempt from organic certification. arranges for import into the U.S. or is the final owner or exporter of product to the U.S. in a foreign country. In addition to being certified as organic handlers, these exporters would also have the responsibility of requesting the National Organic Program Import Certificate from their organic certifier for the product, which would include the quantity and type of product in the shipment and be issued by the certifier within 30 days of the request, said Rogers.

The second new category, on the U.S. side, is the Organic Importer of Record, who must also be certified as an organic handler, and has the

responsibility of ensuring the shipment is accompanied by the NOP import certificate. The importer is also responsible for verifying that the shipment contains only the type and quantity outlined in the NOP import certificate, as well as that the shipment hasn’t had contact with prohibited substances or ironizing radiation since export, according to Rogers.

In response to these new categories, the SFA is inclined to support the idea of an NOP Import Certificate, but believes this presents practical issues for organizations that do not take physical possession of products.

Compliance Timeline All entities will be expected to comply within 10 months of the effective date of the final rule, or one year after the publication of the final rule. However, it is still unknown when the final rule will be published.

“It will be very difficult for organizations to prepare for these new regulations before the final rule is published, and even then, they will only have one year for all operations to comply, even those that have never been subject to organic certification before,” said Rogers.

The SFA has discussed proposing that all businesses, regardless of size, should have two years to comply with this new rule, with small businesses (those that make less than $10 million in sales annually) having three years to comply. “This extension will make it fairer and hopefully result in a more effective compliance rate and work towards the goal of reducing fraud,” said Rogers.

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October 2020 • Total Food Service • www.totalfood.com • 27

COCKTAILS TO-GO FOR THE WIN

WITH FRANCINE COHEN

RELAXED LIQUOR AUTHORITY LAWS PROVIDE HOPE FOR ECONOMIC VIABILITY OF NY RESTAURANTS & BARS

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ntil March of 2020 the only way New Yorkers were enjoying a to-go cocktail was if they were hiding it in a paper bag.

Unlike cities such as New Orleans and Mobile, which allow public consumption of alcohol beverages, New York’s State Liquor Authority forbids the practice walking out the door of a bar or restaurant with cocktail in hand. That is until the COVID-19 pandemic hit, bars and restaurants were

shuttered, and the reality became that up to 60% of these establishments would not survive without some extraordinary solutions.

Cue the lobbying from groups like NY Hospitality Alliance resulting in Governor Cuomo’s mandate that bars and restaurants could sell cocktails to-go along with a food item. This relaxed legislation took businesses from screeching halt to head scratching about execution.

Bars were on their own trying to navigate the new regulations in a profitable way. Bill Edwards, SVP of National Accounts for Southern Glazers

Wine & Spirits, notes, “To-go cocktails were a lifeline for a lot of our customers to pivot and take care of guests and have some sort of revenue stream. I think early on people were just trying to do anything just to get something up and running and looking at whatever they had in their back storeroom and said, ‘Let’s get something to generate revenue.’”

Alyssa Sartor scrambled with a plan.

Her newly opened August Laura in the East Village didn’t have the luxury of resting on an established reputation.

She comments, “Being a new business this lull was detrimental because we ran the risk of not being remembered.”

Karl Franz, Owner of 67 Orange

(Clockwise top L) To-go cocktails from 67 Orange Street; jarred drinks from The Smith, and Moonrise Izakaya’s “Sorta Open” sign.

28 • October 2020 • Total Food Service • www.totalfood.com

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

Street took a beat to do some serious financial assessments along with critical competitive research. He explains how he sprang into action to evaluate their survival, “I’m just looking at our holding costs – rent, insurance, utilities – we’d burn through our reserves really quickly. And I wondered, if we lost two weeks of revenue entirely, could we make it up by offering to-go cocktails? So, what I did was to start looking at what our competition was going to be; it was going to be other bars, and liquor stores.”

This pandemic only ratcheted up the usual competition of bars and retailers vying for customer dollars and forced many bars and restaurants to re-evaluate their pricing in a to-go world. Franz notes, “I knew I couldn’t shoot for $17 per drink like I normally would when I’m competing with a liquor store that runs at a 40% margin.

At that gap people won’t buy my stuff.

So, we dropped our margins to mirror what liquor stores were charging. Our initial offerings were cocktail kits that had all ingredients plus a full bottle of liquor to make the cocktails or they

continued on page 88

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NEWS

By Wyatt Semenuk

NEW OPENINGS

ZERO HUMAN INTERACTION QSR BROOKLYN DUMPLING SHOP SET TO DEBUT IN NYC THIS MONTH

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magine a completely automated fast food restaurant, featuring zero human interaction, where orders are placed over apps and then picked up from small, specialized lockers that keep their contents fresh. To most this would seem unrealistic, like something out of an old science fiction book.

Entrepreneur Stratis Morfogen aims to lift this concept off the page and into reality with his newest venture: Brooklyn Dumpling Shop. The new eatery will feature over 32 unique dumpling varieties ranging from pastrami to fried apple. Customers can also look forward to the Cro’sumpling, an innovative blend of dumpling and

croissant, as well as many different spring rolls and beverages including wine and beer.

Morfogen’s latest venture’s design will combine the merits of the classic automat restaurant style with the cutting-edge technological innovations of the modern age. Whereas classic automats still utilized human employees behind the scenes, Brooklyn Dumpling Shop brings with it new Autoflow technology. “This new technology completely eliminates the need for employees and eliminates the challenges of hiring and managing a staff,” Morfogen outlined.

From order to pick up, every aspect of the shop will be completely

RPI’s innovative ONDO locker technology is at the center of Brooklyn Dumpling Shop’s contactless strategy

30 • October 2020 • Total Food Service • www.totalfood.com

“I refused to settle for anything less than what I was envisioning as the Tesla of automats,” declared Stratis Morfogen. “Especially in an age where people are looking to eat great food without compromising their own safety in the process.” automated, making for a very streamlined operation. Not only is the back of the house automated, but the entire customer experience as well. The dumplings are produced in a central commissary daily to ensure freshness.

They are then delivered to a proprietary food locker system: Ondo, that was designed with the guidance of New Jersey’s RPI Industries.

Morfogen teamed with RPI’s visionary leader PJ Gavin to create this historic breakthrough. The duo was able to collaborate to design a locker that will feature touchless scanners. This enables customers to scan barcodes from their phones in to unlock the lockers and access their dumpling order. Customers will receive notifications on their phones when their order is ready to facilitate social distancing.

Morfogen’s vision has enabled Brooklyn Dumpling’s customers to easily place their orders through an app or with an in-store, touchless POS kiosk. “I refused to settle for anything less than what I was envisioning as the Tesla of automats,” declared Morfogen. “Especially in an age where people are looking to eat great food without compromising their own safety in the process.”

The complete automation of the Brooklyn Dumpling concept is a massive boon in an environment where

safety is the highest priority of customers, employees, and owners. An automated kitchen eliminates the risk of contaminants being brought in and out by staff, as well as the contamination of food. It also does away with the risk of employees coming into contact with customers. The touchless technology integrated into the process also removes the factor of high touch surfaces, such as touchscreens or handles, from the equation. “All of these upgrades and innovations on top of the basic automat formula make for the safest possible environment,” mentioned Morfogen.

“One of the ways people are looking for relief from the stress of their daily life is through their favorite comfort foods. Brooklyn Dumpling Shop makes it so they can satisfy their cravings as safely as possible.”

Furthermore, this focus on safety is here to stay. Covid has made it clear what happens when safety standards aren’t taken seriously, so the safetyfocused design of Brooklyn Dumpling Shop will continue to be relevant for a long time.

With Morfogen’s long and storied career, he has never taken his eye off of the importance of delectable serving delectable food. Whether it was steaks and chops at his high-end

continued on page 80

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October 2020 • Total Food Service • www.totalfood.com • 31

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

JJ JOHNSON

President & Executive Chef, FIELDTRIP, New York City

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ast-casual restaurants have become the centerpiece of many New Yorkers’ eating habits. Within that segment, bowls have become a chosen canvas for chefs to create fare that can maximize takeout and delivery revenues.

Total Food Service wanted to delve deeper into how this phenomenon is expanding in the new normal. So, we sought out Chef JJ Johnson, President and Executive Chef, FIELDTRIP. The CIA graduate made his name in Harlem at the Cecil and Minton’s.

His New York City based restaurant has turned the bowl into an art form. The sign on the exposed-brick wall in the restaurant says: “Rice Is Culture.” The map also marks the origin of each variety of rice served here. It is a community-based dining experience that celebrates culture through the shared experience of rice.

Johnson sees FIELDTRIP as telling a story. His cuisine is influenced by global flavors and techniques used within various cultures. The restaurant uses heirloom grains with each rice telling a unique story of how it arrived in this country and into a customer’s bowl. Johnson is betting that a recipe of freshly milled and unbleached rice paired with ethically sourced vegetables and proteins will create a signature flavorful experience that both tastes good and is healthy.

Walk us through your career path.

I grew up in Northeast Pennsylvania with a Grandmother from Puerto Rico that was a terrific cook. I began as a

dishwasher at 13 years old and I knew early on that I wanted to go to the Culinary Institute of America (CIA). Right out of high school, I went to the CIA and did an externship at Tribeca Grill in Manhattan. I took a year off and worked at the Skytop Lounge in the Poconos before coming back to New

York. When I came back I worked at The Smith, the Morgan Stanley dining room and then the original Cecil.

What impact did Drew Nieporent have on your career?

From the very beginning at Tribeca Grill to this day, he has been an impor-

JJ Johnson, President & Executive Chef, FIELDTRIP, New York City

32 • October 2020 • Total Food Service • www.totalfood.com

tant mentor to me. I continue to talk to him every day for advice. I also can’t say enough about Brian Ellis, the executive chef at The Smith/Corner Table Restaurants and Zach Friedman at Morgan Stanley. I’ve also made friends

continued on page 34

October 2020 • Total Food Service • www.totalfood.com • 33

Q&A

JJ JOHNSON, from page 32

and created a network of people I have never worked for like Rocco DiSpirito and Jonathan Waxman.

What are some of the key lessons from these mentors and friends?

Brian Ellis taught me how to run a restaurant, understand food costs, manage staff and create tasteful food.

Zach Friedman showed me how to cook at a high level, buy food from purveyors and to understand ingredients. The network has been so valuable because, from the very beginning with the pandemic, I called Brian and asked him what to do. He told me exactly what I needed to hear, “You got this.”

Is your approach to buying to play Baldor and Chefs Warehouse off of each other?

I buy based on relationships. I’ve had the same relationship with Munch at Riviera Produce since I was a sous chef. He’s got my back and always makes sure I’m getting what I need.

You need to understand the difference between the daily items you need and specialty produce meat for a one-off.

When you start ordering because of the brand of the distributor versus understanding price and value then you are going to have problems. In fact, since we opened Fieldtrip, we have found that value at Sysco. Frankly, early on in my career, you would never dream of ordering from Sysco. How dare you be a high-end chef ordering from Sysco. Well, guess what Thomas Keller orders from Sysco.

You need to understand the role and price of transportation in the distribution of food.

How did you get involved with C-CAP and what impact has it had on your career?

Some of my closest friends from CIA were C-CAP alumni and were the best students at CIA, like Carlton McCoy and Catherine Garcia. C-CAP hosted amazing events at CIA like Wolfgang Puck receptions and I not only wondered why C-CAP wasn’t available to me in high school, I was very interested in getting involved with them.

As soon as I had my own kitchens, I

The cuisine at FIELDTRIP is influenced by global flavors and techniques used within various cultures. They use heirloom grains with each rice telling a unique story of how it arrived to this country and into your bowl.

was able to hire C-CAP grads. It gave me access to the best youth talent in New York City and make them better. I committed to support C-CAP and Mr. Grausman in any way that I could. At the US Open Tennis Tournament, we hired and got to work with a number of C-CAP kids. I’m encouraging my cousin to add the program at her school. Most of the kids from C-CAP that have come through my kitchen are now 21-ish and I know they are ready to make their mark. C-CAP offers kids a culinary program and to get to build and be a part of a community.

How has your vision of what it takes to run a successful restaurant in New York evolved?

Hard work and passion have always been my success.

The next piece I’ve determined is the location. I worked with Richard Parsons, the former Citigroup Chairman on The Cecil. We both knew that if it was on 125th Street it would have been a home run.

34 • October 2020 • Total Food Service • www.totalfood.com

Density of potential guests plus “Deliciousness”. Will people actually wait four hours in line for your food?

We even brought the same concept to Fieldtrip. They can walk across to Popeyes and get chicken for $2.99.

Again, there’s also a lot to location.

Are you on the uptown or downtown side of the street? In New York City, that will actually dictate the times of the day that you will be busy.

The final piece is affordability. At the Cecil, I would hear chatter about price, so that I can eat here more. It confused me because the pricing was on-par with The Smith. At Fieldtrip coming in with something under $12 bucks in Harlem works! With that has come a customer base that is loyal and make multiple visits every week.

You have to understand the psyche of your customers.

How has your cooking style evolved?

When I came out of culinary school, I was cooking new American, French and Italian, the things I was told to

cook. When I traveled to Ghana, in West Africa, it opened my eyes to cooking the fare of the African Diaspora and Afro-Caribbean dishes. It was who I was and it made me realize what I should be cooking. That’s very hard for a lot of talented chefs to figure out what it is they should be cooking and realize who they really are. Not a lot of folks get that chance. Risotto, polenta, pasta in many cases, we simply master our craft.

So who are you?

(Chuckles)I am the ambassador of Afro-Caribbean and African Diaspora cuisine as well as the “Rice God”.

I cook the food for the people. It’s all about spice, boldness, and flavor.

Where did the inspiration for Fieldtrip come from?

It came from getting the opportunity to cook all over the world from Singapore, Israel and India. In each case rice

continued on page 36

October 2020 • Total Food Service • www.totalfood.com • 35

Q&A

JJ JOHNSON, from page 34

was the key component. You have to understand, nobody in the rest of the world cares about the protein, the discussion is always about the rice. They love the fresh dried fruit in their rice.

We don’t have that reaction in the U.S., so I wanted to make it happen here. To me rice is all about the Grandma and Grandaddy grains which means where is it coming from. Then it’s up to me to capture the inspiration of that rice. Is it China Black Rice or Carolina Gold, that dictates the execution of the dish.

I also want to make sure that there is no bleach or enrichment. Sourcing and buying rice is like buying a great tomato or beef.

Could you roll out and franchise multiple Fieldtrips across the country?

100% Absolutely, that is the plan.

You have a really interesting musical background.

Music to me is all about nostalgia.

You can remember where you were when things happened in your life. It brings people to those ultimate moments. My goal is to marry those magic moments in life with great music and food to hit a home run. At Fieldtrip, there are two customizable playlists and we want the staff’s involvement as well.

We have a Jamaican guy on staff who loves Bob Marley so that’s what our patrons hear when he’s in the shop. Music helps push people from a bad moment to a good moment.

How has COVID changed how you look at the importance of Takeout & Delivery?

Prior to the pandemic, we were at 20% delivery and another 40% was takeout and of course we had people eating lunch or dinner or they were out on a date. That evolved very quickly into what was a quick fast casual into a full-fledged QSR operation. We figured out very quickly that it’s all about being able to fill orders quickly and making sure you have bags and supplies ready to go. One of the keys was that we added our own in-house delivery with our own people that we have dubbed “Concierges of Deliciousness.” They are the last line of

communication with the guest and I want to control that interaction.

I don’t want to get involved in that third party conversation when an order goes wrong, that’s ok and we will refund the money. You can’t afford to let somebody else lose a customer for you. My thought was let’s handle delivery internally within a 10-block radius and then use the DoorDash platforms beyond.

This summer also brought the Black Lives Matters movement to the forefront. What are your thoughts?

I think it is very much a part of the reset to our society that COVID has brought. It’s all a part of the sun being brighter and the grass being greener.

You had a lot of people at home when that awful tape from Minneapolis appeared on your TV screen. It was eight minutes and 26 seconds and no matter who you were, it was just shocking.

Everybody said wait a minute, this is disgraceful. My goal is that we all participate in re-building society brick by brick together.

How about in terms of our industry offering opportunity to all?

We have not made progress as an industry. The first area is the difficulty in raising capital to open a restaurant.

Keep in mind that most of the best restaurants around the world are dominated by white males. There’s never anybody of color on those lists and if they are, they are Asian. It’s a European industry with guys like Paul Bocuse who was known for only having white male people working his kitchen.

There’s a trickle-down effect.

Can a chef just cook anymore? Do you have to have TV shows and write books?

It’s different for every chef. Not everyone is built for TV or writing cookbooks. Every chef would like to be on TV, it’s like making the NBA or NFL. For me, it always starts with the food.

If you don’t have great food, there’s nothing to talk about. Bobby Flay cooks good food and that’s why when he is on TV people trust him. Wolfgang Puck, the same thing. Rachel Ray and Giada take a different approach as

36 • October 2020 • Total Food Service • www.totalfood.com

they try to educate you on food and ingredients. You can’t be a brand without a restaurant but you can be a brand without a TV show. Andrew Carmellini has a strong brand but doesn’t have a personality that fits on TV. You’ve built your brand with restaurants and writing. Talk about your approach to writing?

With Between Harlem and Heaven, I wanted a book that would be looked like books from Per Se and Aquavit.

Books that help and educate. I am going to continue to write with the next book focused on rice. At 40, I will write a memoir that tells the story of young JJ, then mid-career JJ, Party JJ, and of course naming names of those who treated me well and those who didn’t.

I’ve seen you at virtually every major charity event. What role does giving back play?

It’s a foundation of who I am. My Dad ran a non-profit when I was a kid and my Mom ran AAU basketball pro-

grams in PA. So, it was ingrained in me and my Sister. For me at the top of the list is ending hunger with Food Bank of New York working with C-CAP and Edible Schoolyard.

The chef has so much power to help. That’s why during COVID, we did whatever we could do to feed front line workers and children and families in need.

How has marketing a restaurant evolved?

Our biggest marketing tool is newsletters. You can’t rely on any one thing to accomplish the job. I think the role of media is to guide people on how to dine. We need to help our guests understand things like the roles of QSR codes, eating outside, how to interact with their server and even the use of a paper plate. I’m spending $50 and there’s no server, why?

Are you happy with where we are with

continued on page 38

October 2020 • Total Food Service • www.totalfood.com • 37

Q&A

JJ JOHNSON, from page 36

bringing along the next generation?

Some are doing a great job of nurturing and mentoring. They typically have a talent pool of people that want to work for them. If we don’t nurture the future than who is going to do the work and grab the torch?

What impact will COVID have on the type of leases you sign for your restaurants moving forward?

I hope that things change. I would imagine if you are still standing after COVID that it will give you the ability to go to landlords and developers and negotiate a lease that is based on a percentage of your restaurant’s revenues. It’s really part of an overall change that needs to come in our industry with key issues including how we pay people, the amount of sales tax and rent. The goal is to create an environment in which the dining patron is paying less to dine out. I heard an interview with the CEO of Marriott and he thinks there will be two types of restaurants after COVID,

super high-end and then an affordable lower-end.

My problem with that is will the LaFrieda and Baldor pricing change to reflect the marketplace?

You are right, it won’t. But a commodity like meat will see pricing hold on grass-fed beef but other cuts will fluctuate to reflect how markets change.

What do you see in the crystal ball for your future?

Right now in this market with a fast-casual concept, you need to think like a capitalist. Growth is cheaper than ever before. Chipotle and other fast-casual restaurants have become the centerpiece of New Yorkers eating habits. Within that segment, bowls have become a chosen canvas for chefs to create fare that can maximize takeout and delivery revenues.

All photos courtesy of JJ Johnson

Chef JJ Johnson at work in the kitchen

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38 • October 2020 • Total Food Service • www.totalfood.com

October 2020 • Total Food Service • www.totalfood.com • 39

NEWS

By Wyatt Semenuk

MAINTENANCE SOLUTIONS

86 REPAIRS TAKES PAIN OUT OF RESTAURANT EQUIPMENT MAINTENANCE

E

quipment maintenance has always been one of the most painstaking and costly aspects of restaurant management. That challenge had doubled with the increased constraints Covid has placed on the industry. own. What we at 86 Repairs offer is In every commercial kitchen, one single number that an operator there are dozens of types of equipcan call, email, or text when anyment each with their own unique thing in their establishment needs manufacturer, specific model, and to be fixed. This eliminates the chore designated service provider. Managof having to keep track of bindersing every one of these aspects is an worth of contact information for immense task for a restaurant operaindividual pieces of equipment, and tor, not to mention doing so across expensive technician visits.” multiple restaurant and commerEstrada’s background in technolcial food service kitchens. Thankogy has created a structure that fully, Chicago-based company 86 collects data that has never been Repairs, led by high school friends accomplished before in the foodserJoe Gallagher and Daniel Estrada, vice equipment and supply industry. has arrived on the scene to unravel “We have been able to compile this problem. what’s been breaking, and how exWith their new subscription serpensive it should be to fix it based on vice, 86 Repairs single handedly the volume of scenarios and the cost manages every aspect of equipment maintenance for restaurateurs.

This enables restaurateurs and professional foodservice operators to refocus their time, money, and energy on providing the best experiences possible.

“Repair and maintenance in a kitchen is always such a daunting responsibility,” said Daniel Estrada, President of 86 Repairs.

“Spread across different markets, there are so many different service providers, manufacturers, brands, and dealers. All of this complexity leads to situations where operators need to know and maintain relation(L-R) Daniel Estrada and Joe Gallagher founded 86 ships with service providers, as Repairs Inc. to help ease the burden of equipment well as backups, for each indimaintenance and repair for restaurant owners. vidual piece of equipment they

“Remember the service tech is there to fix the problem, while our goal is to get it properly diagnosed.” — Daniel Estrada

40 • October 2020 • Total Food Service • www.totalfood.com

of labor and parts to execute a fix in each scenario,” Estrada explained.

“We then share this data with our customers and help them identify trends, reduce needless costs, and expedite their operations even further.”

86 Repairs has created a State of the Industry, one-size-fits-all contact point for any piece of equipment.

Their collection of robust data and analysis service has removed this traditional burden from the shoulders of many restaurateurs.

Although many establishments are currently operating under reduced revenue streams, 86 Repairs will pay for itself many times over. For just a small, flat subscription fee, operators can utilize this service as many times as they want, day or night.

Reduced income has also caused many businesses to run very lean teams of staff, and because of this, the value of employee time has increased dramatically. 86 Repairs has created a blueprint in which team members can simply reference one single number or email address for any issue that arises, rather than juggling dozens of different contact points. The result is the saving of many hours of labor time spent attending to customer experience.

With Gallagher’s experience on the manufacturing side of the industry, he understands the

value that the industry’s channels provide. “Our goal is to supplement an existing CFESA/service relationship that an operator has depended upon,” Gallagher said. “Our goal is to reduces fixed costs by eliminating the need to hire and train internal techs to manage equipment and to provide data that can save money on unnecessary service calls.”

Estrada continued: “Many operators are looking at ways to cut costs by outsourcing management. We believe that a crucial key to that lies in the data insights that we are able to provide. This enables proactive cost savings decisions for their group, which covers the cost of our service as well as the peace of mind it delivers. Remember the service tech is there to fix the problem, while our goal is to get it properly diagnosed.”

Many traditional service providers simply are not equipped with the technology to generate this valuable data. 86 Repairs offers comprehensive data tracking over entire systems of equipment and can pinpoint exactly where and how operators can save money.

Although their company is relatively young, the food service equipment and engineering experience of CEO Gallagher and the extensive IT experience of President Estrada is providing a recipe for success. “Our goal is and has always been to help restaurants improve their experiences by enabling them to make better decisions and helping them lower costs,” Estrada concluded.

For more information on 86 Repairs’ service, those interested can visit their website, 86repairs.com.

October 2020 • Total Food Service • www.totalfood.com • 41

NEWS

By Wyatt Semenuk

MENU CREATIVITY

MURRAY RIVER SALT’S SUPERIOR FLAKES GIVE CHEFS AN EXPANDED PALETTE

N

ow more than ever, restaurants everywhere are doing their best to provide high quality experiences to customers. During these times of uncertainty, many people look to find comfort in food, so it’s only natural for restaurants to respond in kind. The cornerstone of any high-quality food experience of course, is the taste.

Although this can be expensive if the process begins with a focus on the center of the plate, Golden Grove Global Distributors suggests a very different strategy. The Denver, CO based company offers a superior flake salt that chefs can use for their appetizer and entree menus to create magical culinary creations.

Murray River Salt has built a reputation throughout the

world for offering premium solutions for nearly any purpose.

Whether it will be used as a component in a complex entrée or simply for a finishing touch, Murray River Salt is the perfect complement to any dish.

As indicated by its’ recent award for ‘Superior Taste’ granted by the International Taste Institute (judged by over 200 Master Chefs and Sommeliers), there is no doubt Murray River Salt is among the highest quality salt on the market. “There are three factors that separate Murray River Salt from its competi-

42 • October 2020 • Total Food Service • www.totalfood.com

“Invest in Taste! When it comes to the Salt being used in your kitchen – you can’t go wrong with choosing Murray River Salt, which received the ‘Superior Taste’ award by the International Taste Institute.”

— Rebecca Wiedemer tors,” said Rebecca Wiedemer, Vice President of Sales & Marketing for Golden Grove Global. “One is the lower sodium content of our salt, the second is the high grade of which is reflected in flavor profiles, and the third is the beautiful pink hue, a result of the mineral enrichment from the ancient inland aquifers.”

An increased focus on the relationship between sodium and healthier dining has brought selections of salts under the microscope. Many traditional salt brands incorporate higher levels of sodium, however, Murray River Salt contains two thirds less than the average amount its competitors use.

Wiedemer continued: “While adding salt is a way that many people enhance the flavor of food, too much sodium can be unhealthy. People are always looking for ways to stay healthy.

Customers are often

looking to derive joy from their favorite foods while consuming variants of them that are as healthy as possible. Murray River Salt provides a way for people to add salt to any of their favorite foods, without feeling guilty, because of the lower sodium and mineral-rich content,” Wiedemer proudly claimed.

Many establishments are financially challenged with the economics of the pandemic. Golden Grove Global’s approach has been to always offer a competitive price for Murray River Salt to allow an upgrade to the Australian manufacturer’s premium flake salt without breaking the bank. When compared to traditional competitors, restaurants can easily upgrade to the higher quality Murray River Salt.

From takeout and delivery menu items to something creative to welcome back indoor-dining guests, a cost-effective upgrade to Murray River Salt will pay immediate dividends.

Wiedemer concluded. “Our product will pay for itself when customers return more frequently than ever to order their favorite dishes finished with ‘Superior Taste’. As we always say, ‘Everything tastes better with Murray River Salt’!”

October 2020 • Total Food Service • www.totalfood.com • 43

MEDIA CORNER

WHAT WE’RE READING, WATCHING, AND LISTENING TO

WHAT WE’RE READING: Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today Culinary historian Anne Willan, a James Beard Award-winning author and founder of La Varenne Cooking School in Paris, traces the origins of American cooking through profiles of 12 influential women cookbook authors whose recipes and ideas forever changed the way we eat.

Willan explores the development of home cooking from the first published cookbook from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters - highlighting their key historical contributions in defining cooking over the past three hundred years.

The book includes a short biography on each cookbook author accompanied by original recipes with updated versions modernized for the contemporary kitchen.

Carry That Quota: Sales Tactics and Stories By The Rep For The Rep Jesse Rothstein, began his career at Procter & Gamble calling on restaurant and hospitality distributors in Metro New York. The Cornell University graduate then worked at several startups before joining LinkedIn. His career lead him to a post with the company based in Australia and serving accounts throughout the Far East.

With 15 years of experience, Jesse brings a rare insight into how products are sold across the Globe.

Carry That Quota provides an insider’s guide of how to succeed in sales.

The book debunks a myth very early on that anybody can sell. It repositions the art of selling as a craft similar to a doctor performing surgery or a lawyer prosecuting a case.

Rothstein’s inaugural book, brings its readers concrete strategies that will maximize your sales success.

44 • October 2020 • Total Food Service • www.totalfood.com

WHAT WE’RE WATCHING: KitchenAid Documentary “A Woman’s Place” To raise awareness of the harsh inequalities women face in the culinary profession and empower female chefs, KitchenAid is presenting “A Woman’s Place,” a 30-minute documentary, directed by Academy Award Winner Rayka Zehtabchi, now streaming ondemand exclusively on Hulu.

The documentary follows three inspiring chefs-Karyn Tomlinson from Minneapolis, Marielle Fabie from Oakland, and Etana Diaz from Seattlewho are pushing for change shows an honest look at the biases and barriers women face in the culinary industry.

A unique partnership with the James Beard Foundation (JBF) complements the launch of the film through a custom mentorship program, presented

by KitchenAid, developed to advance women in culinary arts and support the industry at large as it rebuilds.

Join the conversation on social with #CulinaryEquality.

GATHER This new film about The Fight to Revitalize Native Food Ways follows Native Americans on the frontlines of the growing movement to reconnect with spiritual and cultural identities through food sovereignty. An indigenous Apache chef embarks on an ambitious project to build a native foods cafe on the White Mountain Apache Reservation, in South Dakota, a gifted student, raised on a buffalo ranch on a Sioux Reservation, is proving her tribe’s native wisdom through her passion for science; and a group of teens from the Yurok Nation in Northern California fights to keep their culture alive and rehabilitate the habitat of their sacred salmon.

To screen Gather for your community, https://story-spaces.com/films/ gather-wcdir2 and also available now on iTunes https://itunes.apple.com/ us/movie/gather/id1527340516

continued on page 46

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October 2020 • Total Food Service • www.totalfood.com • 45

MEDIA CORNER

from page 44

PODCASTS WE’RE LISTENING TO: All in The Industry Hosted by Shari Bayer of Bayer Public Relations, “All in the Industry” is a show dedicated to behind-the-scenes talent in the hospitality industry. Each week, Shari invites experienced and dedicated restaurant/hospitality professionals to share their story and expertise. Shari also tips off each episode with a PR tip, features a speed round game, industry news discussion, solo dining experience, and the final question, wherein Shari asks for a question from the current guest to the next, tying the series together. Tune in Wednesdays at 4PM ET.

Restaurant Unstoppable Eric Cacciatore has created a community for restaurant owners and operators that will help you become truly unstoppable. The vision for Restaurant Unstoppable has always been to inspire, empower, and transform the industry by creating a platform to share the stories, knowledge, values, and virtues of leading restaurant owners around the world.

SHOP AT GOURMET SWEET BOTANICALS™ “Takeout Spread” Chef Karlo Evaristo

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October 2020 • Total Food Service • www.totalfood.com • 47

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October 2020 • Total Food Service • www.totalfood.com • 49

LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

INDOOR DINING RETURNS TO NEW YORK CITY: WHAT RESTAURATEURS NEED TO KNOW

I

ndoor dining will finally return to New York City on September 30, 2020. The hope is that indoor dining will provide some needed relief to the struggling industry –restaurants lacking suitable outdoor space or for which reopening solely for outdoor dining was cost-prohibitive can finally reopen, and restaurants that have already reopened for outdoor dining can now expand their capacity to bring in more revenue.

However, there are more stringent capacity restrictions placed on indoor dining in New York City than the rest of the state which may render reopening unfeasible for some restaurants.

While the rest of New York is limited to 50% capacity, New York City restaurants must cap their customers at 25% capacity. The government claims this is due to ongoing concerns regarding New York City’s smaller spaces, older buildings, higher population density

The “Three Strikes, You’re Closed” rule in effect for outdoor dining violations will also apply indoors, so for NYC restaurants operating both indoors and outdoors, under two distinct sets of guidance, the potential for noncompliance is now doubled. and widespread issues with non-compliance with outdoor dining requirements. That said, the state will reassess the capacity limitations no later than November 1, 2020.

New York has made it clear that the state and the city will be closely monitoring enforcement. The “Three Strikes, You’re Closed” rule in effect for outdoor dining violations will also apply indoors, so for restaurants operating both indoors and outdoors, under two distinct sets of guidance, the po-

tential for noncompliance is now doubled. Accordingly, restaurants should ensure that appropriate steps are taken to avoid even seemingly-minor incidents of noncompliance in order to avoid unexpected shutdowns. To assist restaurants in their compliance efforts, key requirements and considerations are discussed in detail below, for both New York City and beyond.

Key NYC Indoor Dining Requirements: Restaurants opening for indoor dining in NYC must be sure to comply with the following: • Limit capacity to 25% of the maximum occupancy for a particular area based on the certificate of occupancy, exclusive of employees –this means that if your restaurant has multiple distinct spaces with separate certificates of occupancy, you should be in compliance as long as you limit capacity to 25% for each distinct space.

• Post signage listing the maximum number of patrons that may be present inside the restaurant both inside and in a location that is visible from the outside.

• Conduct temperature checks of all employees and patrons, and prohibit entry for anyone with a temperature higher than 100.0 degrees – not 100.4

continued on page 80 50 • October 2020 • Total Food Service • www.totalfood.com

Valerie Bluth is a Partner in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. For more than ten years, Ms. Bluth has exclusively represented and advised clients in employment-related matters, with a particular focus in the hospitality industry. Above all, Ms. Bluth works tirelessly to ensure clients are in compliance with an ever-changing landscape of federal, state and local employment laws, especially with respect to pay practices and employment policies, and to devise practical solutions for any employment problems that might arise. Ms. Bluth can be reached at (212) 370-1300 or vbluth@egsllp.com.

Maria Louisa Bianco is an Labor & Employment Associate at Ellenoff Grossman & Schole LLP. She represents and advises clients in a variety of labor and employment matters. Her experience includes defending clients in federal and state court as well as before various governmental agencies against claims of wage and hour violations and employment discrimination. Ms. Bianco also counsels employers of all sizes on workplace issues such as proper pay practice, employee classification, discipline, termination, and leave. Maria Louisa Bianco (MBianco@egsllp.com) can be reached via phone at 212-370-1300.

October 2020 • Total Food Service • www.totalfood.com • 51

PROVISIONS PREVIEWED

WITH LMT PROVISIONS

TOUCHPOINTS: A Q&A WITH SERVICE IDEAS

I

f you’re reading this, it means that restaurants in New York City are open for indoor dining.

On September 30th, Governor Cuomo granted permission to NYC owners and operators to allow a slow trickle of customers back into their dining rooms for the first time in over six months, with a 25 percent maximum capacity limit.

The headcount is not the only rule being strictly enforced, but also head temperature. Temperature checks are required at the door—anyone with a fever will be turned away for service. It’s an awkward jump start for our industry, with rules set in place that don’t necessarily feel… hospitable. But the measurements are necessary, most agree, and many are going above and beyond to offer additional personal protective measurements for their guests and staff.

How did we get here? We sat down (virtually) with Megan Blohowiak,

President, and Ben VanVoorhis, VP of Marketing & Product Development for Service Ideas as well as Ron Lustberg and John O’Halloran from CLVMarketing to talk pioneering the pivot of procurement to a more inclusive strategy – one that provides not just what our customers need, but what they want to see.

S.B. : Let’s start with the headline: restaurants are reopening for indoor dining in NYC. What do you think we’ll see?

R.L. : “Controversy breeds innovation. In the city, operators have been getting very creative with their procurement and that will definitely continue when indoor dining resumes.”

S.B. : It’s wild to be this close to eating inside at a restaurant again in New York. I remember when restaurants first shut down, it literally felt like the end of the world. From a manufacturer’s perspective, what

did those early days of shutdown look like for you and your team? How did Service Ideas plan ahead for the apocalypse?

M.B. : “Taking us back to March, it was a pretty fast and solid shut down. It happened in 48 hours, and we saw it happen across the world.

As operators of our own restaurant here in Minneapolis, we were fully aware of the impact this shut down had on our industry. We began looking at what we could anticipate changing in the dining environment, with how people interact with our products, based on safety and sanitation touchpoints.

B.V. : “It was definitely intimidating. We hit pause for a minute. There were all these short-term changes happening with restaurants and consumers were being bombarded with product launches. The regional differences were so varied, so we looked for a lasting behavior change that

Clockwise from top left: Ron Lustberg (CLVMarketing), Sarah Bulmer (Singer), Ben VanVoorhees (Service Ideas), Megan Blohowiak (Service Ideas), John O’Halloran (CLVMarketing).

52 • October 2020 • Total Food Service • www.totalfood.com

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.

would fit our brand. Hand sanitizing is not going away anytime soon, and before we created these models, there were not many attractive options available on the market.”

S.B. : We’re proud to be a stocking dealer of both models you’ve creat-

continued on page 94

The touch-free hand sanitizer dispenser from Service Ideas, now in stock at Singer.

October 2020 • Total Food Service • www.totalfood.com • 53

SCOOP

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

Do you have the SCOOP on any Metro New York City foodservice and hospitality news?

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

TOAST SELECTS AP INTEGO TO DELIVER INTEGRATED INSURANCE BUYING EXPERIENCE TO RESTAURATEUR COMMUNITY SCOOP hears that AP Intego, a small business digital insurance agency and one of the nation’s fastestgrowing insurtech companies, and Toast, a leading restaurant management platform, announced a partnership to deliver business insurance to Toast’s tens of thousands of customers. The partnership enables Toast to add a full line of property and casualty insurance offerings to its purpose-built restaurant management solutions, while AP Intego deepens its engagement with the small business restaurant sector through Toast’s celebrated cloud-based platform.

AP Intego and Toast have completed their integration and have been conducting business since March of this year.

Toast takes a restaurant-first approach to every aspect of its business, with a primary goal of creating an experience that best serves its customers. Because of this laser-focus on the restaurant community, AP Intego will be able to offer Toast’s customers the bestfitting insurance coverage and efficiently priced premiums.

“Toast is a great partner for us because of the high level of engagement they have with each and every customer,” said Andrew Gates, Director of Partnership Development at AP Intego. “What’s more, we already work with thousands of restaurants so we understand restaurateurs’ aspirations, business needs and service requirements, as well as the industry’s unique risk factors. We can deliver all of this to the Toast community quickly and confidently.”

AP Intego will enable Toast customers to request quotes and buy a full line of commercial property and casualty coverage directly online or with the consultation of a licensed insurance agent. Coverage includes general liability, business owners’ policies (BOPs), Pay As You Go workers’ comp (tied to Toast Payroll), commercial property, cyber liability, commercial auto and other policies important to the safe and successful operation of a restaurant. Toast customers will also be able to easily and conveniently

continued on page 56

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.

54 • October 2020 • Total Food Service • www.totalfood.com

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

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

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

October 2020 • Total Food Service • www.totalfood.com • 55

SCOOP

METRO NY INSIDER NEWS, from page 54

manage their business insurance though AP Intego’s online insurance dashboard or with the assistance of its award-winning customer service team.

“AP Intego has been very successful at delivering value to both its partners and its partners’ customers,” said Steve Hauck, Co-Managing Director of AP Intego. “Both companies have a shared obsession over using our people and technology to create the best experience for our customers across every aspect of our respective businesses. That’s the most important thing for us.”

ARC CARDINAL LAUNCHES NEW UNIQUELY LIGHT AND EXTRA RESISTANCE OPAL OVENWARE SCOOP hears that leading North American tableware manufacturer, Arc Cardinal, launches Smart Cuisine, a new cookware range uniquely light and extra resistant. Most ovenware products are limited in design, too heavy or too fragile and chip easily but not Smart Cuisine. Smart Cuisine’s Opal® material couples the very best of ceramic and glass making this a durable solution for any operation. The

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“Smart Cuisine is a versatile and contemporary collection we are pleased to add to our portfolio,” says Alexandre Bollengier President of Arc Cardinal.

JONES SODA APPOINTS MARK MURRAY AS PRESIDENT

Arc Cardinal’s Smart Cuisine cookware

ergonomic design of each piece makes it easy for handling, and the warm white body color allows for mixing and matching with existing dinnerware. Each piece in the collection can be put in the oven up to 475 degrees Fahrenheit. This collection features the same key benefits of Arc Cardinal’s Opal® dinnerware. Each item is made as one solid homogenous piece that does not require a glaze. This helps to mitigate the risk of bacteria transfer and ensuring safety for all guests.

SCOOP learned that Jones Soda Co., the original craft soda known for its unconventional flavors and user-designed label artwork, has appointed 38-year CPG and foodservice industry veteran Mark Murray as President. Murray most recently served as the president of JGC Foods, a 600-employee North American food manufacturer specializing in fresh soups, sauces, sides, and entrées. In his six years with JGC, including four as vice president of sales and marketing, Murray created and implemented a broad range of strategic initiatives that nearly tripled company sales, developed new channels, achieved significant cost savings, and led to the acquisition of JGC by a capital fund.

Earlier in his career, Murray held various senior sales and marketing positions for well-known CPG and food service brands, including Harry’s Fresh

continued on page 58

October 2020 • Total Food Service • www.totalfood.com • 57

SCOOP

METRO NY INSIDER NEWS, from page 56

Foods, SOLO Cup Company, Campbell’s Food Company and Kraft Heinz Food Service. At each of these companies, he substantially grew sales and operational efficiencies through strategic visioning, new business and key account development, change management and other executive leadership.

MADISON PARK ALUM AND BAKER KIMBERLY CAMARA OPENS FILIPINO ONLINE BAKERY SELLING INTRICATE DOUGHNUTS IN WOODSIDE SCOOP learned that Madison Park alum and baker Kimberly Camara is looking to expand the understanding of Filipino desserts in the city with the launch of Kora, her online doughnut business. She regularly sells 275 doughnuts a week, and the waitlist for its doughnuts has now grown to 800 customers.

Doughnuts are available with fillings like ube or less mainstream Filipino flavors including champorado, a chocolate porridge, and pinipig, a type of toasted sweet rice preparation.

Camara kickstarted the business a few months after she lost her catering job at Union Square Hospitality Group, in March, when the company laid off 2,000 employees due to the COVID-19 related shutdown. Typically, the $6.50 doughnuts sell out within one minute each week. So many people have had trouble getting through to the Google form that Camara opened a waitlist for first-timers, who get first dibs on any cancelled orders. She also installed a 10-doughnut limit after a customer purchased sixty doughnuts at once. You’ll find the Google order form on Kora’s Instagram account every Monday at 3 p.m., along with a new flavor for the week, with doughnuts available for pick up or delivery on Fridays.

Kora doughnuts are available on Fridays for pickup

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Filipino doughnuts from Kora

in Woodside from 12 p.m. to 7 p.m. and delivery in Queens (excluding the Rockaways) from 12 p.m. to 4 p.m.

TZAREVNA DEBUTS AN ELEGANT, FRESH TAKE ON MODERN RUSSIAN CUISINE SCOOP hears that Restaurateurs Ricky and Mariia Dolinksy want to shake-up New Yorker’s notion of Russian cuisine, aesthetics, and hospitality with the revamped Lower East Side restaurant, Tzarevna. Debuting a new menu, the owners are pivoting from their current offering of Modern Russian small plates with American flavors to becoming a space where guests can find classic, well-executed, and organic Russian dishes in a warm, casual atmosphere.

One of the few Manhattan restaurants to offer authentic Russian cuisine, Tzarevna is a place where quality ingredients, refined cooking techniques, bright design, and hospitality come together. “Russian food is more than just potatoes and vodka, it’s

full of complexity and unique flavors”, says executive chef and co-owner Ricky Dolinsky. Guests can expect Russian classic dishes with a focus on refined ingredients such as Wagyu Beef Stroganoff served with mushrooms, creamy sauce, and the option of buckwheat or mashed potatoes to the dish, to Duck Shashlyk with pistachio puree, charred onions, pomegranate molasses which adds a tart sweetness.

Ingredients will be all organically grown and locally sourced through purveyors and farmers’ markets.

Tzarevna will serve Compot, a refreshing and traditional non-alcoholic, Russian dessert drink, that will be made entirely in-house.

Until now, an authentic taste of Slavic cuisine in New York has been somewhat exclusive to the Russian and Ukrainian restaurants on the boardwalks of Brighton Beach. With their central Lower East Side location, Tzarevna will serve dishes inspired by those that could be found served at a Russian family table with ingredients and techniques that offer modern modifications. Authentic dishes with a modern influence include organic Cornish Hen done in the ‘tabaka’ style with the hen flattened out on the pan and pressed by weight and served with a tkemeli sour plum sauce. Classic housemade zakuski boards will be available including a house-cured fish board featuring seasonal varieties, served with bliny, roe, and smetana. Each fish is treated individually by Ricky and will begin with brined steelhead trout, coldsmoked mackerel, and hot-smoked sprats that have been packed in oil.

At age 19, Ricky earned the position of Chef de Cuisine at Fatta Cuckoo, serving a mix of homey and modern American cuisine. He has been involved in the industry since he was only thirteen years old. His experience ranges from working with James Beard award-winning cookbook author, James Peterson, as a molecular gastronomy consultant for his book, to starting the first cocktail laboratory in Upstate NY with Catskill Distilling Company. It was later at the famed Upper East Side restaurant, Rotisserie

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October 2020 • Total Food Service • www.totalfood.com • 59

NEWS

FOOD SAFETY SOLUTIONS

TRONEX DELIVERS VITAL PPE OPTIONS TO KEEP RESTAURANTS SAFE AND HEALTHY

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s a leading healthcarebased food-safe Personal Protective Equipment (PPE) brand and innovator for the past three decades, Tronex International understands and deeply appreciates the dramatic continued impacts of COVID-19 on all restaurants, food service establishments, manufacturers, suppliers, and distributors across the country. As restaurants progress through various stages of re-opening in many states, utmost safety and cross-contamination prevention assurance will remain a priority for all staff and customers. Best practices in food handling, packaging, prep, and service are as critical as ever to protecting workers and the public from exposure to all forms of potential foodborne illness.

When it comes to food safety, the most critical factor remains risk-based preventive controls, including maintaining clean facilities and sanitized surfaces, as well as providing workers with the proper personal protective equipment (PPE) for their job function, sourced from suppliers with high-quality standards. An effective PPE protocol includes disposable gloves, face masks, and depending on the application, other disposable apparel items such as bouffant caps, aprons, or beard covers.

The hygiene stan-

dards already in place within many food service operations provide a foundation for managing the risk of foodborne illness transmission and cross-contamination. However, food establishments and consumer-facing operations considering re-opening through COVID-19 will need to implement and maintain a more frequent and rigorous, CDC-recommended cleaning and disinfection protocol for high human contact surfaces. Multipurpose or heavier-duty nitrile gloves, as well as disposable face masks, fluidresistant coveralls and/or shoe covers, offer added protection for workers handling sanitizing agents and other more intensive cleaning duties.

Disposable Hand Protection Overview A range of disposable glove styles

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and material formulations are available to provide reliable hand protection for various food handling applications. These include polyethylene, vinyl, nitrile, and latex material options. Consider the tasks involved to guide selection of the proper glove style(s): Polyethylene (PE) and Hybrid PE Gloves: Food service tasks that require frequent changing, such as sandwich prep or single meal packaging, can be addressed with lightweight and economical PE gloves that offer easy on-and-off. Latest-generation Hybrid PE gloves, such as those innovative options offered by Tronex, feature enhanced stretch, strength, and enhanced grip properties, that provide a step-up in durability, fit, and performance as compared to conventional polyethylene gloves.

Vinyl Gloves: Food-safe vinyl gloves have been a long-time standard for food safety, and provide dependable barrier protection, with a formed fit to the hand.

Nitrile Gloves: Well suited to a wide range of food service, food handling, and cleaning duties, gloves made with nitrile, a synthetic rubber material, provide excellent barrier protection, with added resistance to oils and chemicals. With quality nitrile gloves also

able to be made extremely soft and comfortable, yet strong, they offer a comfortable, non-fatiguing fit to the hands.

Latex Gloves: If latex allergy is not a concern, gloves made from high-quality, natural rubber latex are an excellent option. They offer an incredibly comfortable “second skin” fit and feel.

Regardless of glove type used, users must ensure to practice frequent hand washing and observe proper glove change frequency.

Tronex International, Inc., is an award-winning enterprise, delivering superior healthcare and safety product solutions on a global scale. Established in New Jersey in 1989, Tronex has grown exponentially into one of the most trusted and well-respected brands of disposable Personal Protective Equipment (PPE). With our constantly evolving range of disposable head-to-toe PPE, including a comprehensive line of food-safe and generalpurpose gloves that are quality crafted utilizing medical-grade technology in our state-of-the-art ISO-certified and U.S. FDA-registered facilities, we strive to provide the finest quality products and the most trusted service at the best value in the market. Learn more at tronexcompany.com.

This article content has been made available for informational and educational purposes only. Tronex International, Inc. hereby disclaims any and all liability to any party for any direct, indirect, implied, punitive, special, incidental, or other consequential damages arising directly or indirectly from any use of the article content, which is provided as is, and without warranties.

October 2020 • Total Food Service • www.totalfood.com • 61

SCHOOL FOODSERVICE INSIDER

WITH BRIGITTE ROUNDS

SCHOOL FOOD SERVICE PROFESSIONALS CHALLENGED BY EVER CHANGING OPENINGS

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ew York City Schools and many districts that have schools schools across the Metro and kitchens returning to hybrid New York area finally got programs and full-scale operations. the approval to reopen These various models of education their schools with various and crecombined with the fear of future ative approaches for both their edushut downs, have not been easy on cational and student feeding prothe food service directors or the grams. Among the many real heroes distributors that provide food and working to get schools open and oppaper products. How does one plan erational are the school food service for the unknown? It has been interdirectors and their dedicated staff in esting to watch various school food the cafeterias. These are the unsung service teams work around in-class heroes who have been working tireand home/hybrid learning schedlessly for the past several months ules to come up with a food service to provide nourishment to their plan. In many cases, in addition to students and in many cases, entire offering parents meals to pick up at communities. From the tip of Long selected school sites, the solution is Island, through the 5 boroughs of to send students home with enough New York City, into New Jersey and breakfast and lunch meals that they beyond, local schools became may eat during the two or hubs for creating healthy three days when studying at meal kits that could home. be brought home to Pre-Covid shutfeed entire families down of schools, during the shutdown school food service caused by Covid-19. directors would start Now these valued esthe new school year sential workers begin and purchase proda new school year ucts in mid-August Brigitte Rounds is the Vice President at Advantage Marfacing equally diffifrom their food serketing, one of the oldest and cult challenges. vice distributors most seasoned food service Back to School following their bid brokerage firms in Metro New York/New Jersey maropening dates this fall process for food keting area and the nation. have been staggered procurement.

The Navigating the food brokerthroughout Septemanticipated volume age landscape in a world in which most independent ber and now into they purchase now brokers have been acquired October, dependhas been reported at by large national firms is truing on the decisions less than 15% of their ly a unique accomplishment.

Advantage Marketing made by individual normal volume and opened its doors in 1974 as superintendent and many of the smaller the first independent foodlocal school boards. districts are having a service brokerage firm in the Metro area. Up until then, the So, while Paterson difficult time meetfoodservice brokerage inand Elizabeth in ing required minidustry was generally a small New Jersey have yet mums for distributor division and afterthought of grocery and supermarket reto reopen for on site delivery. The daily tail brokers. learning, there are student population

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Another trend that we are seeing this Fall is the purchase of individually wrapped Grab & Go Items for school meal kits eating in school or picking up meals to eat at home in a remote setting is not even close to the average number as in previous years. Distributors, still with warehouses full of frozen food that districts cannot use until programs are fully functional, are reluctant to purchase awarded bid items at manufacturer minimums until an actual purchase order is placed by the school. In some cases, directors believe that if a distributor is awarded a bid item – the school may purchase it at any time with a few days lead time. A bid is a request for pricing, not a commitment to order. It is an estimate or barometer for products anticipated for purchase during the school year.

2020 has been anything but normal.

Schools are changing to alternate

items that may not have been bid originally and shortages of products due to breaks in production and supply chain are common. Careful monthly menu planning, direct communication with distributors and actual purchase order placement with a three-week lead time will allow both the schools and their distributor partners to work together to ensure product availability or at the least, pivot to alternate menu options.

Another challenge facing food service directors are the heavy inventories of frozen food remaining from the Spring semester when the schools were shut down. Many of the meals currently being offered

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J&J Snack’s BeneFIT® Bars are being utitlized by school foodservice directors for their convenience, and extended shelf life.

October 2020 • Total Food Service • www.totalfood.com • 63

NEWS

MENU SOLUTIONS

FEATHERSTONE DELIVERING DAILY FRESH BREAD & BAKED GOODS AS NYC RESTAURANTS PLAN TO REOPEN FOR INDOOR DINING

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uring these challenging times, restaurateurs and distributors alike are doing their best to alter their products to meet new demands and requirements. The industry is undergoing immense change, and change requires flexibility and adaptability.

One of the most prominent examples of this is Featherstone Foods, the TriState area’s leading bread and baked goods distributor, who have delivered consistently throughout 2020.

Earlier this year, Featherstone hosted a Spring tasting preview at the Grand Hyatt in Manhattan. The vision that went into that event now comes full circle as the Bronx based company has been supporting the re-opening of restaurants by providing them with the widest selection of quality baked goods on the market. With a focus on safely packaged items, the consolidating of menus to fan favorites, and the identification of and innovation on popular comfort foods, Featherstone aims to offer customers as many options as possible within the confines of safety protocols.

the product is safe. Although there has always been a notion that individual packaging and quality are mutually exclusive, Featherstone intends to marry the two. “It’s always been possible to find run-of-the-mill, lowerend individually packaged products like danishes, muffins, and croissants.

What we at Featherstone have realized however, is that more and more people are looking for a bit of luxury to relieve stress during these trying times.

That’s why we’re encouraging more premium artisan bakeries to invest in infrastructure that would allow them to individually package their products,” said Mark Rimer, President of Featherstone.

Some of their most popular grab & go items include BAKED’s Deep

CUSTOMER TRENDS Individual wrapping has become a major focus ever since the pandemic struck.

Although many bakeries were used to packing their products in bulk, individual packaging eliminates the risk of an item being tainted by others and provides customers with assurance that 64 • October 2020 • Total Food Service • www.totalfood.com

“We are convinced that the only way to make a great sandwich is with great bread.”

— Mark Rimer Dark Brownie, assorted individually wrapped bagels, muffins, authentic belgian waffles, and more. This style of packaging is also more versatile and attractive, as it makes items seem more bite-sized in the eyes of customers, reducing ‘dessert guilt,’ while simultaneously making them more portable and less messy. Although asking bakeries to invest in this might seem like a stretch given reduced cashflow and tight margins, such a feature would pay dividends in the long run. This pandemic has not only revolutionized the way people within the industry think about health and safety, it’s done so for customers as well. The heightened awareness and expectations customers have for these aspects isn’t going away anytime soon, so what seems like a large investment now would pay for itself multiple times over in the future.

Another common trend among restaurants adapting to the pandemic has been the consolidation of menus. In particular, consolidation to fan favorites and items that are the most conducive to takeout and delivery. In Featherstone’s case, it has realized that sandwiches sit at the top of their popularity list, as they

are easy to make, transport, and exist in a wide variety. Featherstone has seen a significant increase of sandwich bread sales in the last 6 months. They intend to take this to the next level by further innovating on this trend.

“It’s important to be able to recognize trends when they appear, the way we did with sandwiches,” noted Rimer.

INNOVATION “However, we’ve taken this a step further by asking ourselves how we can innovate our sandwich breads to set ourselves even further apart from the rest. We are convinced that the only way to make a great sandwich is with great bread,” Rimer stated. He previewed details about a new mouthwatering custom ‘black charcoal burger bun’ they helped create for a customer as an example of this innovation. Featherstone’s dedication to not only listening to their customers’ needs, but supporting the execution of exciting, new products for them is a large contributor to the success of its customers.

Ultimately, what sets Featherstone apart from their competitors and what has made them the Tri-State area’s leading bread and baked goods distributor has been their focus on customers, coverage, and product curation. “The value in working with Featherstone is simple. Instead of

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October 2020 • Total Food Service • www.totalfood.com • 65

NEWS

EQUIPMENT SOLUTIONS

REOPENING OF INDOOR DINING IN NYC AND EXPANSION OF OUTDOOR SEASON BRINGS NEW OPPORTUNITIES FOR LOCAL OPERATORS

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ew York City’s chefs began October with a pair of new revenue opportunities. May Bill de Blasio announced that outdoor dining would be extended to a full year schedule. In addition, Governor Andrew Cuomo finally allowed the doors to reopen in the City’s restaurants with a 25% capacity cap.

For local chefs, the key becomes to create efficiencies in their kitchens.

“Today’s chef needs to be able to balance the use of kitchen space to reflect the new realities of dependence on Takeout & Delivery with the return customers to their dining rooms,” noted long time chef/educator Steve Zagor of NYU and Columbia University.

“A key to that updating of a kitchen’s footprint is the proper selection of menu and the equipment to consistently provide the highest quality fare,” Zagor added.

With an eye towards filling those needs one of the industry’s iconic brands has carefully listened to the needs of their chef/operator customers and the dealers and consultants that serve them. RATIONAL, the market leader in combi oven technology, last month launched of the iCombi Pro and the iVario product lines in the United States. This next-generation family of combi ovens is now available from RATIONAL dealers nationwide.

The market leader with a 60% share of the North American combi oven market, RATIONAL raises the bar on kitchen equipment intelligence, power, efficiency and flexibility with the release of iCombi Pro. The iCombi Pro offers commercial kitchens higher productivity, shorter cooking times and lower energy consumption com-

pared to the previous model, while still providing outstanding consistency of results, even at full loads.

“Accomplishing consistency across multiple operating units including Takeout & Delivery and dining room patrons, is only going to happen with the latest in proven technology,” Zagor continued. With that in mind, RATIONAL has also debuted iVario. It is a powerful new performance class of foodservice equipment defined by faster cooking times, extraordinary flexibility, and acute precision that delivers unmatched results. It also is up

to four times faster and uses up to 40% less electricity when compared to conventional equipment.

New market-leading features include time and energy-optimized cooking for high-production kitchens.

The iCombi Pro indicates which foods can be cooked together, and items can be prepared as quickly as possible, produced in the most energy-efficient way, or sequenced to be ready at a specified time. The iCombi Pro will tell operators when to load and take out each food item to align with the production plan.

“The use of our technology enables an operator to roast, bake, fry, and grill, with four people rather than the ten that were required pre-Pandemic.” — Marc Fugaro

RATIONAL’s iVario and iCombi Pro displaying their efficiency in a restaurant kitchen

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In response to customer feedback, now chefs can intervene when using an automatic cooking path. It’s also possible to switch from cooking just one type of food to a mixed load with different foods on each shelf. When this happens, the iCombi Pro will update the cooking parameters and automatically adjust the temperature and cooking times for each item.

Another breakthrough feature is the ultra-fast, approximately 12-minute interim cleaning cycle. This ensures minimal downtime by quickly eliminating cooking smells and preparing the iCombi for its next use. This means staff can grill proteins, run the cleaning cycle while they take a break, and then bake or steam delicate food items without fear of flavor transfer.

“Beyond the outstanding cooking results, the new iCombi Pro offers operators the opportunity to improve their kitchen management and business operations,” says Markus Glueck, executive vice president for RATIONAL North America. “All commercial kitchens are under pressure to operate differently, with a heightened focus on safety, productivity and cost-efficiency. The intelligent functions of iCombi Pro help operators conquer today’s most pressing challenges.”

RATIONAL made a substantial investment in the research and development of the new iCombi product line. Nearly 95% of this product line is redesigned, reengineered and reprogrammed. Teams of product designers, physicists, engineers, software engineers, data architects, nutritionists and chefs worked together to create

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iCombi Pro. iVario Pro.

All of a sudden, so much more is possible.

The NEW iCombi Pro and iVario Pro cover 90% of all conventional cooking applications. Kitchens can now save on energy, raw materials and time, while increasing productivity.

For more information visit: rationalusa.com

October 2020 • Total Food Service • www.totalfood.com • 67

PERFORMANCE SOLUTIONS

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WITH DAY & NITE/ALL SERVICE’S MIKE BERMAN

PRESENTED BY

INTEGRATED, PARTICIPATIVE PLANNING AND BUDGETING

f 2020 was the year we couldn’t have predicted, 2021 lines up as the year we can’t predict. Uncertainty is always the bane of annual planning and budgeting processes, making this yearly exercise simultaneously more impossible yet requiring greater precision.

Although a high percentage of companies already started their cycles earlier, 2021 planning and budgeting are now earnestly taking shape. The guidance offered way back on April 20th will help your organization best manage this daunting assignment.

Certainly, advanced analytics and sophisticated technologies have facilitated planning and budgeting over the years. But in this environment, overreliance on these tools will most likely lead to gross miscalculations.

Although accumulated data serves as useful baselines, without converting to true working knowledge, uncertainties will only compound themselves closing out 2020 and entering 2021. It is safe to say we should all expect the unexpected. While even the most meticulously designed company plans are always subject to modification, the last place anyone wants to be in this highly volatile environment is constantly revising budgets—especially adjusting to wild swings. Nothing short of highly inclusive, human element-driven planning and budgeting will suffice for establishing your most secure 2021 plans.

More than any other group, vendors have the most significant potential for contributing to your most accurate and comprehensive 2021 planning.

After all, vendors have lines of sight into an entire industry and are best equipped to provide meaningful trend and forecast analysis. Indeed, hospitality industry vendors will base their 2021 plans on the sector as the whole; let this holistic view of the market work for you in your planning!

We further encourage you to include respected industry vendors you may not presently work with as a control group to get the best, most complete insights. Not every (prospective) vendor is created equally or equipped to contribute to your most efficient planning and budgeting process constructively; a cattle call of vendors for these purposes is highly impractical.

Qualifying vendors to beneficially participate doesn’t require a great deal of time and is essential for making this work.

To qualify for this control group, in-

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vite only inactive vendors that are known to be leaders in their field. While market share is a helpful indicator, do not solely rely on this measure—select control group vendors by their depth of exposure to your market segment.

For instance, if yours is a fine dining establishment, a recognized market leader specializing in convenience stores won’t do you much good. Equally, qualified control group vendors should have considerable resources and deep investments in technology for this to be a good use of your time. Transparency is always a business virtue; make it clear this critical session is not a sales call but an opportunity for leading members of an industry facing many uncertainties to share vital information and critical insights.

While the session may eventually lead to a formal business relationship, that’s not the purpose here. By clearly stating this intent you will immediately separate transactional companies from those truly capable of providing the keen insights needed for succeeding in an environment redefining expect the unexpected cliché.

Recognizing how important collaborative planning and budgeting is as 2020 turns the corner to 2021, the Day & Nite family of companies has set aside September and October to conduct comprehensive client review and planning sessions. While emphasizing key financial influences, notably asset management and valuation, with similarly heightened attention to the

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.

environmental, workplace, and food safety-hygiene protocols, the purpose is to best and most comprehensively inform the customer base for its optimal planning and budgeting. No less important, given Day & Nite/All Service/Popular Plumbing’s broad HVAC, Plumbing, Refrigeration, and Cooking equipment installation, maintenance, and repair business, the company uniquely offers a multi-disciplinary perspective. This is further complemented by the company’s Atlantic seaboard “Massachusetts to Miami” self-performing operation, serving a diverse restaurant, hotel, corporate dining, education, and healthcare client base. In sum, the Day & Nite family of companies is actively plugging the fullest extent of its unrivaled knowledge and resources into the customer’s planning and budgeting process.

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October 2020 • Total Food Service • www.totalfood.com • 69

NEWS

RESTAURANT OPERATIONS

PORTABLE PROFITS: SAVING ON MONEY & SPACE

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re you thinking about adding a food menu to your business, but are worried about having to install expensive hood systems? Or, maybe you are exploring the idea of starting a new business and want to get the most out of your square footage. Well, At Motion Technology, Inc. we have just what you need to kick start your foodservice program all while saving money and space.

Our ventless kitchen equipment is not only safe and easy to use, but both the AutoFry® and MultiChef XL™ come in compact sizes allowing them to fit conveniently in any space. Whether it is the front of the house, or on a food truck, there is almost no location too tight for our fryers and oven. Plus, all our equipment requires zero clearance, giving you even more room to work with.

Just plug in and you are ready to go!

Because our equipment is vent-

Whether it is the front of the house, or on a food truck, there is almost no location too tight for our fryers and oven. Plus, all our equipment requires zero clearance, giving you even more room to work with. less, our customers avoid the extremely high expenses of adding a hood or ventilation system. In some cases, these costs have been known to go as high as $30,000.00. The AutoFry and MultiChef XL both are equipped with a filtration system that filter the grease laden air, allowing them to operate independently and safely. Speaking of safety, both our fryers and oven are fully contained, with the outsides remaining cool to the touch throughout the cooking process. This ensures your employees are always out of harm’s way.

From food trucks to bars & breweries, and even movie theatres, our line of ventless kitchen equipment provides efficient productivity in a limited space. Pump out pizzas, paninis, quesadillas, fried appetizers,

and tasty desserts with just the press of a few buttons. So easy and safe to use, anyone can do it! No need to hire a professional cook. Just plug in, and watch your profits pile up.

We have also created several helpful videos and guides to further assist our clients with everything from recipe creation to general cleaning and maintenance. Adding a food service program is simple when you have the right company supporting you. It might all sound too good to be true, but we assure you, it really is that simple!

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October 2020 • Total Food Service • www.totalfood.com • 71

COFFEE HEROES

RECOGNIZING THE NATION’S COFFEE PURVEYORS WHO KNOW THEIR COMMUNITIES COME FIRST

PRESENTED BY

COFFEE FOR GOOD: GREENWICH, CT NONPROFIT EMPLOYS & TRAINS PEOPLE WITH DISABILITIES

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enovations to the historic Solomon Mead House in central Greenwich, CT are underway, an extremely exciting milestone in its eventual metamorphosis into a new cafe. In a collaboration between Abilis and Second Congregational Church, the Mead House will soon be the home to a unique coffee shop, Coffee for Good.

Coffee for Good, an independent nonprofit, is modeled after other coffee shops that employ people with intellectual and developmental disabilities; this nationwide trend has seen more than 30 different coffee shops open in 22 states over the last five years. Americans with disabilities suffer from chronic unemployment rates of more than 80%, a rate that Coffee for Good plans to reduce.

Coffee for Good will also be a training program for its employees. After participating in the Coffee for Good training program, expected to last between six to twelve months, the employees will acquire the necessary skills to seek employment in the community. Founder, Deb Rogan, who was inspired by her nephew with special needs, is confident that Coffee for Good will be a gamechanger.

“Modern technology, such as point of sale registers, allow people with disabilities to perform more job functions in both cafe and retail businesses, provided they have the right training” stated Rogan.

Amy Montimurro, CEO

of Abilis, remarked “the new training platform will give the individuals we support the opportunity to develop work skills and confidence that will eventually be generalized and applied at another work site. Not only will our community have the ability to enjoy and participate in this meaningful venture to empower others but other employers will see the skills and abilities of Coffee for Good employees and open their hearts and doors for future employment in their own businesses.”

Built in 1858 in the style of an Italianate villa, the Mead House is undergoing structural renovations by Second Congregational Church (2CC).

Upon completion, Coffee for Good will then build the barista bar and equip the cafe.

The Mead House is set in a spacious, tree-filled lot on the 2CC campus with ample free parking, a plus in Greenwich. Set back from the road, customers will enjoy their gourmet

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coffee either inside the charming wood paneled cafe, decorated with artwork created by Abilis clients, or seated outside on the terrace. Slated to open early 2021, the cafe will offer a wide variety of teas and coffees, smoothies, pastries, salads and sandwiches, making it an ideal destination at any time of day. Coffee for Good will also sell fresh bags of coffee and merchandise, such as t-shirts, travel mugs and hats.

Rogan believes that the cafe’s unique, on-the-job training program will successfully equip their trainees with the skills to allow them to secure future employment.

“There are very few training programs for people with disabilities. We will be offering our paid trainees professional and technical training. We are confident that our trainees will be able to transfer their newly developed skills to other cafe, hospitality and retail jobs” Rogan remarked.

Employees will receive extensive training from Abilis job coaches who will teach them all aspects of working in the cafe, from operating point of sale registers, learning the art of being a barista, serving customers and working in the kitchen.

Best of all, it self-promotes organically, by allowing potential future employers to view the capabilities and skills of the trainees demonstrating their newly acquired skills in an actual hospitality and retail work environment.

An important goal for Coffee for Good is to become a self-sustaining nonprofit whereby the operation of the coffee shop and online store will support its primary mission. Coffee for Good expects to break even in the second year of operation but in order to build and equip the cafe and cover start-up costs Coffee for Good is actively fundraising at this time.

October 2020 • Total Food Service • www.totalfood.com • 73

MY TWO CENTS

WITH JOSEPH LEHR OF GLISSEN

UNDERSTANDING WHAT’S REALLY IMPORTANT

I

can’t begin to tell you how much I am looking forward to sharing my thoughts in this space. For those of you that know me that it will come as no surprise that despite the business and personal hardships that the Pandemic has brought, I continue to celebrate everyday as best I can, because everyday that I am on this planet, I consider it a celebration.

With that in mind, I want to share a story. I receiver phone call from Scott Stanton, the General manager of the River Cafe in Brooklyn.

I’ve known him since he started as a bartender 40 years ago. He called to tell me that the restaurant wasn’t open, but that the private garden was open for special customers that have been with them for years.

I found the call exciting, because it was always the go-to place for my bride and I through our incredible 63 years of marriage. Table 3 facing New York City was where we celebrated countless times through the decades.

Having been in the foodservice business since, April 1st, 1950, I took the invite to heart. Scott’s call represented an opportunity to signal our support for the possible re-opening and comeback of the restaurant life that we all love so much. So, I called my three daughters: Jodi, Kim and Toni as well as my granddaughter Casey and my daughter in-law Meagan and invited them to spend a special evening with me.

The women in my life made sure that August 21st was nothing short of Camelot. It was a 70-degree evening with the sun beginning to set over Manhattan. Truly a God-given

“My goal is that everybody can soon find their way back to their ‘Table 3’ at their special restaurant.” evening. What made it truly special is that the girls insisted that we put a picture of my bride Bobbi on the table. The night brought such a sense of peace with a recipe of love, their Mother and a venue that was so important to me because of the magnificent memories of toasting the high notes of our lives.

It was also truly special to visit with long time River Cafe owner Buzzy O’Keefe who came and spent time with us at the table. I know how challenging these last few months have been both for him and the New York City restaurant community. My goal is that everybody can soon find their way back to their “Table 3” at their special restaurant.

A night like this makes me realize how lucky we are that not only do

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we get to make a living selling products and solutions to restaurants but that we also get to enjoy those very same venues to celebrate our business and personal successes.

On top of that, in many cases like with Buzzy, we get to call these people our friends.

The night at River Cafe (Buzzy’s “home”) also got me to thinking that my personal home in Long Beach has served my life in much the same way that River Cafe fit’s Buzzy’s life.

From grade school through college, our home was and to this day with my granddaughter currently in residence has always been a port in the storm. Where kids of all ages knew that they were welcome. It’s a place where we always encouraged young people to follow their dreams.

For 70 plus years, Joseph “Joe” Lehr has been a pillar of the Metro New York restaurant and foodservice industry. At the helm of Glissen Chemical, Lehr has built the Brooklyn, NY based company into a national manufacturer of the industry’s highest quality detergents. He can be reached via email at rich@ glissenchemical.com or via phone at (718)436-4200.

As we discussed at the River Cafe dinner, dreaming, planning and hoping are all essential, but its up too you to figure it out and make your dreams come true. There’s no magic. Bobbi and I decided early on that if we couldn’t make a business work in four days a week then what made you think you could do it in 7? Very early on, we decided that we would work a four-day week with Fridays belonging just to us as a couple. I’ve never worked a Friday, Saturday or Sunday at Glissen. You will find me in the garden or fishing, on Fridays. But always spending Friday with Bobbi and I alone. I want you to find that balance in your life, even through these most challenging of times.

I can’t tell you how difficult life is without Bobbi Lehr. What I’ve learned is that whatever the challenges the life presents: loss of a spouse or a pandemic, you need to wrap yourself in family and somehow they will get you through. It reminds me of a card that she gave me on our 46th wedding anniversary. It talked about how lucky we were to have such a wonderful life together.

What I loved is that it talked about how problems appear and we were able to work through them together.

In many ways that’s what the last six months have been about for all of us.

October 2020 • Total Food Service • www.totalfood.com • 75

NEWS

EQUIPMENT AND SUPPLY SAFETY

HOBART CELEBRATES FOOD SAFETY MONTH WITH FREE FOOD SAFETY FACTBOOK FOR DISHROOM OPERATIONS

T

he biggest change that the pandemic has catalyzed in the industry has been an updated focus on health and safety. Before COVID, many restaurants and foodservice operations often looked at food safety as a function of labor costs and meeting local health authority requirements.

As a result of the pandemic, managing the risk of COVID and adhering to a variety of mandates and protocols requires an increased level of effort and knowledge. Now that even the slightest misstep could spell disaster, restaurants have taken a heightened focus on improving their health and safety practices. At the top of the list is their approach to dish and ware washing.

One of the largest gaps many restaurants have been facing in taking their health and safety systems to the next level has been informational. Because the risks and threats have become more complex, staff and owners need access to a greater breadth of knowledge to address the new challenges.

In the spirit of Food Safety Month, Hobart, the leading manufacturer of food equipment products, is releasing a free copy of their new Food Safety Factbook to the public. With this, Hobart hopes to help answer some of the concerns and questions that many establishments have in the wake of these new challenges.

“Coming into this summer, at the height of the pandemic, we at Hobart were receiving a lot of questions regarding food safety and best practices for the dishroom,” said Jerry Socha, Marketing Manager for Ho-

bart’s Warewash business unit. “Even though we already maintain a blog and a few other resources, we decided that a single and more comprehensive resource would be better for operators. By releasing this factbook free of charge, we are better able to reach and support the entire foodservice community. We believe the important information contained in the factbook is something that should be available to everyone, and that health and safety doesn’t have to be proprietary.”

Hobart’s release of this free book is intended to aid the industry as foodservice operators get set to either increase the capacity of guests they can welcome into their dining facilities or to reopen.

Hobart’s factbook is a compilation of Hobart’s own best practices and

Jerry Socha

76 • October 2020 • Total Food Service • www.totalfood.com

“We believe that the important information contained in the factbook is something that should be available to everyone, and that health and safety doesn’t have to be proprietary.” — Jerry Socha guidelines for dish machine operation, as well as material pulled directly from official NSF and CDC sources.

Socha says that the fact book touches on three main subjects that are relevant to nearly all restaurants and foodservice operators. “We spend time walking readers through the FDA food code and the NSF standards. This helps inform people what those standards are, how we meet the standards, and how the standards promote food safety. Next, we discuss common procedures. It’s very important that people follow good hygiene procedures in any given operation and that they’re using their equipment correctly. Finally, we touch on food safety technology and equipment design, for example, how a dish machine is designed to deliver and help safeguard sanitization.

To this end, we briefly mention some of the features and benefits Hobart offers with our own equipment. Hobart’s fact book has a lot of useful information and can provide staff with the knowledge they need to elevate their dishroom standards and deliver the experience their customers expect.”

With this fact book, Hobart covers nearly every segment that the iconic Troy, Ohio based company serves.

Hobart’s full line of dish and warewashing solutions includes their leg-

endary flight type machines that can be found in healthcare, corporate, college and university operations across the globe. Most recently, with an eye towards reducing manual washing labor, they have introduced their Centerline solutions that include simple and affordable dish machines to fit any restaurant budget.

With an eye towards helping reduce the risk of human error from their food safety practices, the factbook provides free and high qualityinformation for any restaurant, even those who can’t afford new equipment but still want to educate their staff to protect both customers and their operation.

This generosity and dedication is not out of the ordinary for Hobart.

Established in 1897 in Troy, Ohio, Hobart has dedicated itself to supporting commercial and institutional foodservice and food retail professionals for over a century. “In a time like this, when restaurants everywhere are struggling to operate, or even stay in business, we want to focus on providing solutions and helping eachother” says Socha. “The fact book is just a part of Hobart’s commitment to support the food service community.”

The factbook is available at warewash.hobartcorp.com/factbook.

October 2020 • Total Food Service • www.totalfood.com • 77

NEWS

By Wyatt Semenuk

PACKAGING SOLUTIONS

VEGAS BASED BOBIBANDS LOCKS IN SAFE DELIVERY

A

lthough Covid has challenged the restaurant industry, it has also proven to force seeds of change.

The pandemic has provided restaurateurs with opportunities to revamp and revitalize profit centers that in the past may have been considered secondary or ancillary.

At the top of that list is Takeout & Delivery, matched only by sanitization and safety, which has proven to be one of the most important opportunities. With limited reopening of indoor dining, customers still always feel the safest in their own homes. Now, new protocols have shone a critical light on takeout systems everywhere, making it clear what’s working, what isn’t, and where room for innovation lies. A new family-owned company BobiBands has capitalized on this opportunity, and has proudly announced its newest products, a line of durable, tamper-evident bands and seals designed specifically for takeout programs across the nation.

“Covid forced a lot of restaurants to reevaluate nearly every aspect of their business,” said Debra Phelps, CAO of BobiBands, “Where previously restaurants could get away with cracks and flaws in their operations, Covid forced these issues into the light, giving these restaurants no other choice than to address them. One of the common issues we noticed was what we call a lack of food safety, meaning a lot of establishments weren’t prepared for the massive uptick in takeout. This often led to the integrity of take-

“Restaurants can add anything from simple logos, to coupons which encourage customers to return in the future.” out orders being compromised, often due to packaging.”

Designed by former Postmates delivery drivers, BobiBands aims to remedy this issue by providing these restaurants with their namesake product, which gives restaurants and franchises a way to seal and protect takeout containers.

“This emphasis on takeout and delivery is here to stay. Covid has not only changed the restaurant industry, it’s altered the way people fundamentally view health and safety, cementing the importance of these aspects in customers’ minds. As long as customers find the integrity of their meals important, restaurants will have to do so as well. BobiBands is the perfect solution for this,” claimed Phelps.

One of the biggest draws of Bo-

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biBands is its’ tamper-evident design.

“Third-party delivery has never really been taken seriously by many restaurants. It doesn’t take much thought to just throw something into a foam container, toss it in a white bag, and send it out into the hands of a stranger. The period between an order leaving the restaurant and making it to the customer’s front door is such an unknown, and customers are aware of this. Throwing masking tape on an order, or even more likely, doing nothing at all, isn’t giving the customer any assurances, and can be indicative of an establishment’s regard for their customer,” noted Phelps. BobiBands eliminates this fear, making it glaringly obvious if a seal has been broken, or a meal has been tampered with in any other way. “With BobiBands, gone

are the days where unknown delivery people can get away with sneaking a fry or repackaging spilled product.”

With an eye on restaurants using their packaging to build customer loyalty, BobiBands also feature a writable surface. This enables restaurants to customize the seals and labels they use to secure their takeout items. “The possibilities are endless in regard to customization. Restaurants can add anything from simple logos, to coupons which encourage customers to return in the future.” Many establishments have recently opted for QR codes that customers can scan, taking them either to the business’ website or to an app from which they can order in the future. The center portion of each BobiBand is also detachable, allowing customers to save the portion that might serve a purpose in the future while discarding the rest,” claimed the BobiBands CAO. BobiBands can be made in any size depending on the business’ needs and are also capable of adhering regardless of nearly any temperature. They can even be effortlessly applied to wet items.

The versatility of BobiBands’ product line is its greatest strength.

Tamper prevention, durability, customization, and the resulting improvement in the quality of takeout meals, customer experience, and brand perception are well worth the small investment BobiBands is asking restaurateurs to make. Debra Phelps is available to answer questions at debra@BobiBands.com. Interested parties can also visit BobiBands.com or call 702-509-5088 for more information.

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

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October 2020 • Total Food Service • www.totalfood.com • 79

LEGAL INSIDER

from page 50

degrees (which the CDC and the outdoor dining guidance consider to be the limit).

• Masks must continue to be worn at all times by staff, and also at all times by patrons, except when seated at their table.

• At least one member of each party must provide contact information to assist the restaurant and the Department of Health with contact tracing efforts in the event of COVID-19 exposure.

• Customers may not walk up to, stand or sit at the bar to order, be served, or pay.

• Tables must be six feet apart in all directions or barriers at least five (5) feet high must be installed.

• Service must end at midnight, though customers may stay for up to 30 minutes after closing to finish their meal.

• Restaurants must ensure air filtration meets the required standards, including upgrading to a minimum of MERV-13 filters, where possible.

• Restaurants must post a phone number where patrons can report violations and a sign encouraging patrons who observe violations to report those violations by texting or calling a designated number.

There are many more health and safety requirements for indoor dining detailed in the Interim Guidance for New York City Indoor Food Services During the COVID-19 Public Health Emergency, which can be found at https://www.governor.ny.gov/sites/

BROOKLYN DUMPLING SHOP steakhouse or one of the thousands of meals, he provided to first responders earlier this year as those heroes dealt with the challenges of COVID-19, Morforgen’s commitment to quality is unwavering.

Stratis Morfogen is drawing on all of the culinary expertise and experience he’s gained from his other successful ventures to provide us with a fresh, crave-worthy, unique take on the traditional dumpling. Morfogen’s approach was to create a line of

governor.ny.gov/files/atoms/files/ NYC_Indoor_Food_Ser vices_Detailed_Guidance.pdf.

Preparing Your Workforce The reopening and post-reopening guidelines and requirements are myriad, and the day-to-day implementation of these guidelines will largely fall upon a restaurant’s workforce. To ensure as smooth a transition to indoor dining as possible – and to reduce the risk of violating the requirements – restaurants should invest in a robust staff training program in advance of reopening and periodically once the restaurant is back in business. Training should address, for example, capacity limitations and distancing requirements, the restaurant’s preferred system for obtaining customer contact information, customer health screening, mask requirements, and the required cleaning and sanitizing protocols.

Additionally, throughout the country there have been confrontations between customers and restaurant workers related to customer compliance with reopening restrictions such as mandatory use of masks, social distancing, and decreased capacity.

In New York, restaurants may see an increase in confrontations due to the additional safety measures such as requiring a temperature screen and contact information from each party.

Accordingly, restaurants would be prudent to consider training employees on how to properly handle non-

compliance issues, including threat recognition and nonviolent responses. The CDC has published some strategies for dealing with COVID19-related customer confrontations, which can be found at https://www. cdc.gov/coronavirus/2019-ncov/ community/organizations/businessemployers/limit-workplace-violence. html.

Monitoring Application and Enforcement of Requirements The sheer number of restaurants in New York City makes enforcement of the safety and health requirements particularly challenging. Accordingly, the City of New York will be providing 400 additional enforcement personnel beyond the existing corps of people tasked with monitoring compliance. As New York will be doubling down on enforcement of the reopening requirements, including social distancing and mask compliance, the “Three Strikes, You’re Closed,” policy makes it imperative that restaurants are not simply implementing compliance measures at the outset, but also monitoring continued compliance throughout each day.

In particular, restaurants should focus on maintaining logs detailing daily cleaning and the employee health screening process, as well as on completing the required safety plan and having a copy of that plan visibly posted and readily available should a representative from the state or city come knocking – since mid-August,

50-60% of the violations observed by the NYC Department of Health and Mental Hygiene (“NYCDOH”) have been related to failures in these areas.

The NYCDOH has also focused on a lack of hand sanitizer in restrooms and failing to have sufficient 6-foot distance markings for areas where patrons may be gathered.

While the reopening of indoor dining marks a significant step forward for the restaurant industry, it is clear that all eyes will be on restaurant operators when it comes to compliance, and if compliance is an afterthought the restaurant runs the risk of being issued a “strike.” This is especially so given that New York has called upon patrons to report violations, and coined the phrase “New Yorkers Protecting New Yorkers.” Finally, beyond the risk of being issued a “strike”, devoting attention to enforcement will help protect the restaurant from potential claims from customers who believe that they contracted COVID-19 while dining.

Restaurant owners and operators, particularly in New York City, may be tempted to finally breathe a slight sigh of relief – and with good reason.

But, we cannot stress enough the importance of staying vigilant about compliance with state and local reopening requirements, and staying on top of the still-evolving health and safety obligations to maintain – and hopefully expand – the revitalized dining and drinking landscape.

from page 30 dumplings that will appeal to customer through all dayparts. Beyond traditional fillings, customers can now indulge in varieties such as pastrami, Bacon Cheese Burger, Lamb Gyro, French Onion Soup, Philly Cheesesteak, Impossible Meats, Reuben and Peanut Butter & Jelly.

Brooklyn Dumpling Shop has even created dessert dumplings that will offer sweets such as fried apple and ice cream Sunday dumplings. Even more revolutionary is Morfogen’s lat-

80 • October 2020 • Total Food Service • www.totalfood.com

est creation, a cross between a croissant and a dumpling, known as a Cro’sumpling. These creations combine the flakiness of a croissant with the shape of a dumpling and will be offered with a bacon, egg, and cheese filling as a tasty breakfast option. A variety of spring rolls, soup dumplings, and beverages will be offered as well.

Stratis Morfogen brings with him a plethora of experience in the restaurant industry that began in his Dad’s legendary Hilltop Diner. His iconic

career includes his work at the helm a variety of establishments in NYC including Philippe Chow, Club Rouge, Gotham City Diner, Seagrill of the Aegean, Aubar, Sessa, as well as coowner of Brooklyn Chop House in the Financial District.

Once again in much the same way that Elon Musk has challenged the automotive industry, Morfogen has grabbed the baton with Brooklyn Dumpling to pioneer the restaurant industry’s next chapter.

RESTAURANTS FOR BIDEN estimates that 85% of independent restaurants could go out of business by the end of 2020.

A stunning 100,000 restaurants, or nearly 1 in 6 across the country, have closed permanently or on a long-term basis since the pandemic began, according to a survey released last week by the National Restaurant Association.

The closures have also resulted in nearly 3 million employees being out of work, per the Bureau of Labor Statistics, and the letter states that the industry is expected to lose $240 billion by the end of the year.

Restaurant owners have had to contend with safety and social distancing measures because of the pandemic that have put businesses on financial life support or do not have a sustainable future. A recent CDC report found people who tested positive for COVID-19 were more than twice as likely to have eaten in a bar or restaurant.

“Throughout the crisis, the restaurant industry has begged this administration for support,” the letter reads. “We have pleaded with officials to fix the PPP program, recognize the oncoming tsunami of restaurant closings that we are now starting to see and respond with a plan. Yet, at every turn, the President has mishandled the response.

He has downplayed our struggles, refuted the idea that restaurants will suffer because they rely on social interaction and insisted there were no personal protective equipment shortages that are required to keep restaurant staff safe.”

A new proposed bill called the Restaurants Act is seeking to provide relief for the industry. Chef Tom Colicchio, owner of Crafted Hospitality and judge on Bravo’s “Top Chef,” leads group of chefs seeking passage of the bipartisan bill, which proposes $120 billion in direct relief to restaurants.

“We’re just bleeding money every single day,” Colicchio said. “We’re going to see a lot of boarded up spaces and a lot of open spaces for quite some time if we don’t get some

from page 6 assistance here.”

Owners of independent restaurants have also expressed their frustration with the Paycheck Protection Program (PPP), which gave money to big chains like Shake Shack while smaller businesses found it difficult to secure a loan or assistance.

The popular burger chain, which has almost 250 locations globally, announced in April that it was returning a $10 million PPP loan. Another large chain, Ruth’s Chris Steak

House, returned a $20 million PPP loan after public outrage that included an online petition signed by more than 200,000 people.

“In failing to lead our country through this crisis, Donald Trump has proven his unfitness to hold the office of the presidency,” the open letter reads. “He has failed the restaurant industry, our employees, our customers, and the stakes are too high to continue down this path.

America needs a new direction and

real leadership. We need to elect Joe Biden as the next President of the United States.”

The letter says that Biden will establish a small business fund with resources set aside for restaurants as well as loans for small businesses to keep workers on the payroll.

“Without a change in leadership, many of our businesses simply will not survive to see the end of this crisis,” the letter concludes.

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October 2020 • Total Food Service • www.totalfood.com • 81

LOTUS SAFETY SOLUTIONS menus, where we often either recommend having customers utilize their smart phones and reading the menus posted as a QR code on the table, or by utilizing paper menus that are disposed after each table is cleared. During the assessment, we make sure to talk with the restaurant owner and ask the key questions to ensure that we are providing the solution that best fits with their preferences and brand experience.

How has COVID-19 changed how we look at the use of anti-Microbial surfaces?

I think historically anti-microbial surfaces have been looked at as a “nice to have” where now they are becoming the norm. In my opinion, these wraps and coatings are an easy way for a restaurant owner to SHOW their patrons that they are taking steps to ensure their safety. We make sure to work with our clients to not only propose and implement our safety solutions, but also work with them on best practice to communicate and advertise the work they have done. We believe that the optics of our solutions are a crucial part of our service offering as well.

What suggestion do you have for preparing for social distancing both in the dining room and kitchens?

We certainly recommend following the CDC’s social distancing guidelines

SALES TAX AUDIT

from page 24 of a minimum 6’ separation between tables, and further recommend this spacing between patrons from one table to another over the separation being just simply between tables. During our assessment, we will also identify airflow direction of the HVAC systems throughout the space and make further recommendations on table placement. The kitchens are of course a bit more difficult to maintain this 6’ separation, so in addition to recommending daily wellness checks and temperature screenings, we have partnered with the team at Back To Work Experts, who are doctors that assist managers in developing detailed staffing plans and workflows to decrease the chance of transmission amongst staff.

What are your thoughts on ventilation? What are most restaurant currently using? How does that need to change?

The ventilation systems in NYC restaurants are about as diverse as they come. They range from being a part of a larger buildings system, having a stand-alone system, or having no system at all. We are well equipped and lean on our deep industry experience to provide recommendations to each unique system on how to instill best practices to mitigate transmission.

The recent push in the industry has been around energy efficiency, and thus minimizing outside air and

equipment usage to conserve power.

From a health perspective, the opposite needs to be emphasized, as more outside air should be introduced to the space which will dilute any particles that may be suspended in the air. Moving forward, there will certainly need to be an effective balance between the two concerns, and we are well positioned to assist in finding this balance point.

What is thermal temperature monitoring?

Thermal temperature monitoring is the practice of taking the temperature of all staff and patrons of the restaurant. This can be achieved in many ways, either with handheld touchless thermometers, temperature sensing kiosks, or larger cameras hooked up to a closed-circuit system. Taking a patron’s temperature is included in the governor’s requirements for reopening. Many of our clients take our recommendation for kiosks, as they are highly accurate without requiring a host or hostess to get up close and personal with every patron. Again though, during our assessment we will ask the right questions to ensure that we are providing the best possible solution for each client.

After you help get restaurants prepped to re-open, what can you do with cleaning and testing to ensure

the ability to provide a consistently healthy enivironment?

We have tight relationships with medical facilities and cleaning crews who can provide these services to ensure our clients are able to maintain a healthy environment so they can remain open for business. We also provide a certification system for our clients that is tiered between silver, gold, and platinum. The advertisement of which contributes to the pro-staff and pro-customer optics that we previously discussed and will further help to differentiate our clients from other restaurants.

Furthermore, we view our relationships with our clients to be on-going and comprehensive. Right now, the regulations allow for 25% occupancy with restrictions. We believe that as time passes, and we hopefully move to 50, 75 and even 100% capacity, these restrictions will become more stringent. We are trusted advisors to our clients, helping them to be proactive to anticipate these increases in restrictions so that they can both be prepared and eliminate delays in expanding capacity. More importantly, our expertise and proactivity allows our clients to shift their focus back onto the most important thing – their business.

Learn more about Lotus Safety Solutions at lotussafetysolutions.com

from page 20

Tax-Exempt Sales A tax-exempt sale is a sale to a non-profit organization sometimes referred to by their IRS classification of 501(c)(3). An example of this would be a religious or school group or sports club. If the organization says they are tax-exempt, they must provide you with a Tax Exempt Certificate to not charge them sales tax.

Additionally, some sales are not subject to sales tax because they fall under an exemption, such as when selling for resale. In those situations, the buyer must provide the

seller with a Resale Certificate. It is your responsibility to get the certificate and attach it to their invoice or sales receipt and keep it on file.

If you do not charge them sales tax and you do not have a certificate and receipt on file for the group, you will be paying the sales tax out of your own pocket.

imperative that apps are managed correctly or they can be costly. Note that the laws around these apps are changing rapidly. If you want to make money on these apps and not get hammered in an audit, be sure you understand how to manage them. Read our in-depth blog post here.

Third-Party Apps Apps such as Grubhub, Ubereats and Doordash all recreate additional streams of revenue which in most cases is outside the POS. It is

Manager’s Comp Yes, when you hit the manager’s comp button on the POS to give someone something complimentary, you should be paying use tax on

82 • October 2020 • Total Food Service • www.totalfood.com

that item. If you use the manager’s comp for staff meals, the restaurant is responsible for the use tax on the comped meal.

If the owner comes in and eats dinner and drinks wine and the meal is comped, they can pay the use tax or claim it as personal income. If tax is not reported on manager comps, it will be up to the owner to pay it out of their own pockets.

If you are facing an audit or you owe sales tax, consult an experienced tax attorney for assistance in resolving your tax matter.

October 2020 • Total Food Service • www.totalfood.com • 83

SCOOP

METRO NY INSIDER NEWS, from page 58

Georgette, that Ricky met fellow bartender and now wife and business partner, Mariia.

Born in Magnitogorsk, Russia, co-owner Mariia is dedicated to showcasing the diversity of her home country and how it is accurately reflected within the younger generations. The Tzarevna space is full of bright, fresh colors and accents, with outdoor seating for 20 available for safe socially distanced dining.

For drinks, Tzarevna offers a distinctive list of natural Eastern European wines hailing from Georgian and Moldovan wine regions where guests will find unique wines that have been specially sourced.

Guests can explore the world’s oldest winemaking techniques and discover a variety of skin contact wines with flights offering a taste of four Georgian wines. An all-Russian and Eastern European beer list will also be available.

Tzarevna, located at 154 Orchard Street, is open for outdoor dining seven days a week for dinner from 5:00 p.m. to 11 p.m. Takeout will be offered as well, and delivery is available on Caviar. For more information, visit www.tzarevna.nyc/ and on social media on @tzarevna.nyc.

AIR PURIFICATION SYSTEM USED BY CHEF’S GARDEN MAKES COVID “UNDETECTABLE” AFTER 24 HOURS SCOOP hears that The Chef’s Garden uses a revolutionary air purification system by Extreme Microbial Technologies in packing and shipping areas. This system allows everything touched by air molecules in these areas to be sanitized.

“We first shared information about this system with our customers and partners in April,” says Bob Jones, Jr. of The Chef’s Garden. “At that time, we had anecdotal evidence that this system was effective against bacteria and viruses—but the validation studies hadn’t been completed yet.”

Since then, Extreme Microbial Technologies has had their technology independently tested, with the following results released about COVID-19: • 73% reduction after 15 minutes • 94% reduction after 60 minutes • 98% reduction after 4 hours • Undetectable after 24 hours Our contact at the company just told us the following: “We are very pleased with the results and have been waiting for this to be completed for many months. This is a game-changing technology and I felt I should send this to you today since COVID-19 continues to have such a tremendous impact on the U.S. and other countries.”

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Here’s what else Extreme Microbial Technologies told us. “The scientific effectiveness and safety of this technology is the extent of what exists today to reduce and prevent microbial contamination and transmission within indoor environments in ‘real time.’ Our primary purpose is to help our society by leveraging scientific efficacy. We are the top tier technology in this field, which is now more important than ever, as we know.”

“I don’t have to say that this is remarkable news,” Jones said, “but I’ll say it anyhow. This really is wonderful news.” The technology is active 24/7/365 and, as described by Extreme Microbial Technologies, is “ubiquitous on all types of surfaces, in all orientations, under counters, around objects, in crevices and behind walls.” The company has created a video that includes visuals about how the system works.

40 UNDER 40: THE RISING STARS IN NYC FOOD POLICY CLASS OF 2020 AND NYC FOOD POLICY CHANGEMAKER SCOOP learned that the Hunter College New York City Food Policy Center has released its annual class of New York City’s 40 individuals under 40 years old who are working to transform the food system. The Center’s honorees include policymakers, educators, community advocates, farmers, and innovators who are making significant strides to create healthier, more sustainable food environments and to use food to promote community and economic development.

The 40 under 40 roster reflects the Center’s broad perspective around food policy, specifically, that food policies are not simply regulations imposed by governmental bodies; they believe that food policy impacts millions of New Yorkers every day, at home and at work, as well as our surrounding environmental, community and economic ecosystems. Here’s the link to meet the Rising Stars: https://www.nycfoodpolicy.org/40-under-40-the-rising-stars-in-nycfood-policy-class-of-2020/ Scoop learned that the Hunter College NYC Food Policy Center has announced its second annual NYC Food Policy Changemaker award. One NYC food policy and practice leader who is working to transform the food system is honored every year by the Center.

Nominees are policymakers, educators, community advocates, farmers, innovators and more, who are making significant strides to create healthier, more sustainable food environments, and who use food to promote community and economic development.

This year’s award goes to Stephen Ritz, CEO and Founder of the Green Bronx Machine. Read more

about Ritz and his work to transform the education system and to create healthier communities through the power of food below.

CAFE SPICE WINS TWO SOFI AWARDS

Cafe Spice’s award winning Tandoori Garlic Naan

SCOOP hears that Cafe Spice has been awarded two of the highest distinctions in the food industry!

The Specialty Food Association’s sofi Awards honor the best of the best in the specialty food industry in 148 categories and this year, of the nearly 2,000 entries, Cafe Spice earned two Silver sofi Awards.

Cafe Spice received the 2020 Silver sofi Award in the Entrees, Lunch, Dinner category for their signature dish, Chicken Tikka Masala with Saffron Rice and the 2020 Silver sofi Award in the Breads category for their Hand-stretched Tandoori Garlic Naan, which is a food service offering. Naan is currently available for food service purchasing and may be ordered by contacting info@cafespice.com

EMPIRE CITY CASINO BY MGM RESORTS REOPENS SCOOP hears that Empire City Casino by MGM Resorts (Empire City) has reopened in a limited capacity to the public, following closure earlier this year amidst the COVID-19 crisis. Upon re-opening, there will be restrictions on capacity and food and beverage availability, per state regulation.

“This has been an unimaginably difficult and challenging time, and as we reopen our doors and welcome back team members and guests, we owe our gratitude to all healthcare and essential workers and

continued on page 86

SCHOOL FOODSERVICE INSIDER since March and possibly until December, are prepared with thaw & serve or shelf stable products as many kitchens are not open for hot meal service. The challenge for the school food service professionals throughout the market is how to creatively use these frozen products to assemble quick service Grab-n’Go meals in limited operational facilities and even how to offer frozen take-home items to serve their students and communities.

Our role as a foodservice broker representative is to guide and assist food service directors with product purchasing decisions and to align their districts with the distributors that service them with high-quality products from the manufacturers we proudly represent. This year has been very different than previous years. We have been a constant conduit of information as directors search for product solutions to their ever-changing program needs.

We’ve been extremely busy trying to answer a lot of questions offer menu options for school meals. What products are available? What do you have? What’s easily accessible? What can manufacturers produce? What can you guarantee? How quickly can we get product that we need? There is a continuous flow of product specifications and information as well as flyers and photos for potential menu items. Getting a firm commitment for orders from schools to communicate to distributors is the challenge as directors are hesitant to purchase more items with the high inventory of products still remaining in their freezers. They need to purchase very different products to meet their new needs, but also

PERFORMANCE SOLUTIONS At this most critical hospitality industry time, Day & Nite/All Service/ Popular Plumbing welcomes the opportunity to share its expertise and leadership as part of any non-customer control group. “We’re all in this together” rings louder today than it

from page 62

need to try and use the products in storage, a difficult balance to say the least.

As schools pivot from using their inventories of frozen food for hot meal preparation, we are seeing the focus moving to purchase more shelf stable and individually wrapped frozen and refrigerated products for ease of preparation, especially for take home meal kits.

It is amazing how a simple thing like changing from bulk product to individually wrapped items or adding heating instructions to a wrapped frozen product makes a significant difference in operating efficiency, practicing social distancing, food safety and grab and go meal preparation. We are seeing a number of districts submitting addendums to bids to include pre-wrapped items.

Keep in mind that many schools had already completed their bidding process for the 2020-21 school year before COVID hit. The need to add a variety of new menu options to their bid, prewrapped and grab & go, has become a priority.

Several of our manufacturers offer products that fit these new needs perfectly.

Schwan’s Food Service now provides full heating instructions for every bulk item. This enables schools to use their frozen products in inventory for a take home meal.

They simply copy the instructions onto a sticker or insert into meal kit for safe heating at home. The popular Schwan’s Tony’s bulk Galaxy Pizza is offered in an individual wrapped colorful “heat in bag” film with printed preparation instructions. Jennie-O Turkey Store offers a pre-wrapped turkey breast stick

that has a smokey barbecue flavor and when matched with J&J Snack Foods new line of healthy two grain oz Crunch & Crave Savory Crackers, schools can create a delicious thaw and serve grab-’n-go lunch kit. Global Food Solutions is offering fully assembled Power Up brand breakfast and lunch kits which make in-classroom and take-home feeding simple. In addition to their line of delicious, wrapped whole grain breakfast products, Hadley Farms has a pre-sliced, flakey, whole grain croissant that may be paired with Jennie-O’s pre-sliced turkey products for districts to offer a great tasting, bistro style sandwich to their students.

Whether the districts are providing meals in cafeterias, in classrooms, with grab and go kits or take-home food packaging, our goal is to help ease directors’ burdens and provide products that fit their needs in these challenging times with safe, healthy and student ac-

ceptable meals that are easy to prepare. By working together with districts on menu planning, lead time and committed orders, and with clear communication to distributor and manufacturing partners, we are here to help ensure these new products are ready and available when needed.

Once again, we offer our sincere thanks to the dedicated school food service directors, management and staff that have been pushed to unbelievable levels of expectation.

School foodservice directors are torn between answering the demands of their superintendents and school boards and how to turn on a dime to open their facilities to welcome back students and faculty in a very different environment and service capacity. They are the true heroes of the food service industry who come in day in and day out to work behind the scenes to feed our children and families, and for whom we are most grateful.

from page 68 did when COVID-19 first rocked our world. Being in it together compels the Day & Nite families to play its role, ensuring your 2021 plans and budgets are as precise as they must be in the face of so much uncertainty for the hospitality industry.

October 2020 • Total Food Service • www.totalfood.com • 85

SCOOP

METRO NY INSIDER NEWS, from page 84

those providing resources to the community,” said Bill Hornbuckle, CEO and President of MGM Resorts.

“It’s been several months since we were forced to close, so it is with strong emotion that we welcome our team members back to work. Health and safety remain our first priority, and our commitment to New York has never been stronger.”

MGM Resorts’ comprehensive “Seven-Point Safety Plan” is a multi-layered set of protocols and procedures designed in conjunction with medical and scientific experts to mitigate the spread of the virus, protect customers and employees and rapidly respond to potential new COVID-19 cases. As time passes, the company will continue to evaluate and evolve its safety protocols. Key initiatives from the MGM Resorts plan, as well as protocols specific to Empire City, include: • Employee screening, temperature checks and COVID-19 specific training • Guest screening and temperature checks with limited casino entrance points • Masks required in all areas for both employees and guests (and provided free of charge) • Physical distancing policy for all guests and employees • Physical barriers installed in areas where distancing presents challenges

86 • October 2020 • Total Food Service • www.totalfood.com

• Standalone handwashing stations designed by MGM Resorts and conveniently located on the casino floor • Increased and enhanced routine cleaning based on CDC guidance, with electrostatic sprayers utilized in many large public areas to apply disinfectant efficiently • Restaurant digital menus available to view on personal mobile devices via QR codes • Virtual waiting lists for restaurant guests with text message notification when tables are ready • MGM Resorts has compiled an internal team and processes to respond if a guest or employee tests positive for COVID-19. If a guest tests positive after visiting an MGM property, they are asked to alert the company through a special email address (covid19@ mgmresorts.com). The company will immediately report any positive test results to the local health department.

A glimpse at what guests can expect: • GAMING – Empire City’s gaming floor of slots and electronic table games will be open. To promote physical distancing, numerous machines have been disabled and chairs have been removed.

• DINING – The Pub, Empire City Chophouse, and The Big Kitchen international food court will be open for dining. Food and beverage are prohibited on the

gaming floor.

• BARS & BEVERAGE SERVICE: In accordance with state guidelines, bars on property will remain closed and beverage service on the casino floor is not permitted.

• YONKERS RACEWAY – Live racing resumed at Yonkers Raceway in June, and will continue to follow a revised racing schedule without spectators. State guidelines prohibit on property wagering at this time.

• PROPERTY ENTRANCE – Entrance to the property will be limited to the Yonkers Avenue entrance. The Central Avenue General Parking entrance and Clark Street Valet entrance will remain closed.

• PARKING/VALET – Complimentary self-parking will be available for guests; valet parking and shuttle service will not be operational at this time.

For a full list of offerings, please visit empirecitycasino.com. Empire City will continue to work closely with medical experts and state officials to determine how to safely and appropriately offer more amenities and entertainment to guests when possible.

During the temporary closure, Empire City remained focused on supporting the community, donating food to Caritas of Port Chester, and monetary donations to New York’s Health Research, Inc. (HRI), the Bronx Community Relief Effort, World Central Kitchen, and Feeding Westchester.

October 2020 • Total Food Service • www.totalfood.com • 87

FRANCINE COHEN

from page 28

could order a punch that was premade. The benefit to the customers was convenience; they didn’t have to make two stops – grocery store and liquor store – they could get it all in one place from us.”

Consumers are willing to pay a premium over retail for having it delivered, but it cannot be the same pricing strategy as it was for people sitting in your restaurant.

Edwards notes, “Restaurants need to look at their strategies and understand the consumer need. For example, broadcasting the fact that you are taking extra steps by offering packaging that is tamper proof/tamper evident – it all plays into the psyche of how they’re going to choose. You can’t just say ‘I used to charge $xx for this wine on my wine list and that is what it will be now.”

Now Josh Battista, Beverage Director of Moonrise Izakaya holds court at a bar without customers gathered around it. Gone is his opportunity for individual conversations about his sake and highballs only menu. To-go forced this neighborhood gem flex their cocktail muscles and converting their cocktail program has proven to be successful. Battista explains, “Our cocktail program is one of the things that is keeping the doors open. We went from our only options of highballs, which are great, but they’re not popular enough to get attention, to creating a menu of things people want to drink for summer.”

This included investing in a frozen drink machine. Demand is so high Battista is batching multiple times a week, keeping his distributor and liquor partners happy, as well as his customers. Offering familiar flavor profiles entices guests to try new ingredients, like yuzu, without worry about waste. Battista shares “Because you are creating in bulk (i.e. batching the cocktails) it allows you to order in bulk with low storage.”

In addition to respecting inventory considerations, the guest experience remains top of mind. At The Smith Vice President of Operations Adam Berk notes that the guest experience at home with a to-go cocktail should mirror the old way of dining as much

as possible. He explains, “For us it was very important that our to-go cocktails reflected what people know of us.

We took a look at this opportunity to figure out what is the easiest way we can bring this to people to try and recreate their Smith experience. We selected our best sellers on our list and offer them as two drinks in one vessel in a way that is accessible and super easy to enjoy throughout a meal.

Now when our guests call in an order they can remember, ‘I’m getting the chicken salad I love and can now also get the cocktails I love.’ Our cocktail to-go program offers something a little closer to what they’d been missing when dining at the restaurant wasn’t possible.”

Even though a return to the dining room is now possible throughout New York the reduced capacity restrictions means that to-go drinks are not going anywhere soon. On September 24th, the Governor’s office announced they had extended once again the window for to-go cocktails. “By extending cocktails to-go, Governor Cuomo will provide a critical lifeline to local hospitality businesses that continue to struggle with the devastating impacts of COVID-19,” said Jay Hibbard of the Distilled Spirits Council of the United States.

Operators like Franz, Berk, Battista and Sartor are hoping that the Governor will shift from renewing these relaxed regulations every 30 days, leaving them unable to forecast and instead follow in the footsteps of Iowa and Ohio, both of whom have made a to-go measure in response to COVID-19 permanent.

A permanent to-go cocktail policy in New York would be most appreciated. It is an easy way for people to enjoy dining at home at an otherwise stressful time. It has also given people a new way to interface with their favorite bars and restaurants. According to studies cited by Southern Glazer’s 63% of guests intend to continue ordering cocktails to go, even when dining in restaurants is possible.

So, as Edwards says, “It seems to be common sense that this is something we look to extend because it is for the greater good.”

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New Sips to Seek with Francine Cohen As the weather turns crisp this month we’re looking for something to make us happy while this unprecedented year marches on. We are excited about these brand new whiskies and we are counting on them to warm us from the inside.

FEW Immortal Rye: First up is a mash up of two of out favorite things, tea and rye.

These two come together in bottles of FEW Immortal Rye. The caskstrength FEW Straight Rye Whiskey is proofed to bottling strength with cold-extracted “8 Immortals” tea from renowned Denver-based tea purveyor, The Tea Spot.

As the first tea-proofed rye on the market this complex flavor profile presents exciting exploration fir rye and tea lovers alike. 46.5% ABV/93 proof. SRP: $44.99.

Elijah Craig Toasted Barrel: When 85 year old distillery

Heaven Hill offers something new to whiskey lovers everywhere you know you’ve got to try their latest innovation that promises to keep them around another 85 years.

Enter Elijah Craig Toasted Barrel.

This newest line extension from the award-winning Elijah Craig portfolio rests responsibility for the extra layer of sweet and oak-driven complexity squarely on the shoulders of a collaboration with longtime partner, Independent Stave.

The small batch whiskey leaves its barrel at peak maturity and is sent to rest in a second barrel made with 18-month air dried oak, that first was toasted and then flash-charred using a moderate toast temperature and toast time.

This new approach to barrel toasting and aging brings out the dark sugars in the wood and results in spice and pepper notes that fade into milk chocolate with a hint of smoke as the finish lingers with chocolate and baking spices. 94 Proof, SRP of $49.99.

NYC COVID SURCHARGE BILL to pay it, but they’re allowed to. It’s only restaurants that are banned from this.”

Once the bill is signed, restaurants would be able to tack on the surcharge up to 90 days after full indoor dining is restored and there is no longer a statewide disaster emergency declared for the virus.

Mayor Bill de Blasio is said to support the bill.

“We will support the bill as long as there is a guarantee that restaurant workers will at least earn similar wages before the pandemic,” said Anthony Advincula, spokesman for Restaurant Opportunities Centers United, a non-profit advocating for higher wages and better working conditions for restaurant workers.

Advincula further stressed that proper enforcement is necessary, and said he hopes that customers will realize the surcharge does not go directly to workers per se.

Restaurants could face a civil penalty between $50 and $350 for not adhering to the rules, according to the bill.

Earlier push for surcharge in 2018 Restaurateurs have pushed de Blasio for the option to add surcharges even before the pandemic.

In April 2018, more than 200 restaurants signed an open letter to de Blasio pleading that the city allow them to implement an optional surcharge, which is already allowed throughout New York State.

Borelli had also introduced a similar bill in 2018 that would allow up to a 5% surcharge, and says he hopes the optional surcharge remains after the pandemic eventually subsides.

Gov. Andrew Cuomo announced earlier that indoor dining can resume on September 30 with strict restrictions, including temperature checks, mandatory collection of contact information for contact tracing purposes, and a 25% capacity limit. Nearly 64% of New York state restaurants could close, according to surveyDespite the city’s embrace of outdoor dining, the industry is still in crisis.

from page 4

According to a survey by the New York State Restaurant Association of 1,000 restaurants across the state, almost 64% of owners said they could close shop by the end of the year without additional financial relief.

For Philippe Massoud, CEO and executive chef of Flatiron Districtbased ilili, the optional surcharge would allow his business to not “die on the operating table.”

A box of gloves that originally ran

about $26 to $32 now costs roughly $160, not to mention masks that add another $1,500 to $1,800 every four to six weeks, he said. “This is not a moneymaker for me, at least in our company’s culture. We are using it to deflect costs that we otherwise would not have,” he continued.

Though customers may still be too reluctant to eat indoors under the 25% capacity limit, Massoud said operating at 50% down the line would give the restaurant a “strong

fighting chance.” “There is nothing more beautiful than to see life sprout out of the sidewalks of New York again. I think eating out at a restaurant creates a certain sense of normalcy and that everything will be OK,” he said, emphasizing that restaurants can only stay in business if customers follow proper social distancing and mask-wearing protocols.

October 2020 • Total Food Service • www.totalfood.com • 89

RATIONAL

from page 66

the iCombi Pro with the aim of creating a cooking system that would define the modern commercial kitchen.

“The iCombi Pro will be the heart of the kitchen of the future,” states Glueck. “The advanced technology makes this cooking system easier to use, and due to its intrinsic intelligence, the iCombi Pro responds just like an experienced chef. It easily performs routine tasks and could sustainably change the way commercial kitchens operate.”

The iCombi Pro is now available from RATIONAL dealers in various sizes, from the compact XS to the 20full size. In addition to the iCombi Pro, RATIONAL released the iCombi Classic for chefs who prefer to operate in manual mode, and control the heat and steam inside the cabinet themselves.

Fast, even and precise heating is accomplished via patented heating technology. The iVario uses ceramic heating elements attached to a durable heat-conductive, scratch-resistant

pan base designed to withstand extreme temperature swings and heavy everyday use. The iVario pan base reaches 400°F in less than three minutes, and can reduce the temperature with similar speed. Numerous sensors measure the pan base every second to adjust temperatures for consistent results and energy efficiency.

Another innovative feature provides flexibility by allowing the user to divide the iVario pan base into as many as four individual cooking zones. Each zone can have a different shape, size and cooking temperature. The feature even can save cooking zones, to keep operations consistent while helping staff to produce better food.

“This is the perfect time to introduce the iVario product line because every foodservice operation is looking to increase efficiencies, maximize productivity and produce outstanding food,” Glueck explained.

The iVario also includes a number of features that improve working conditions and safety in the kitchen.

90 • October 2020 • Total Food Service • www.totalfood.com

Chef favorites include the automatic lifting and lowering function that, for example, brings baskets of pasta out of the water automatically when done, avoiding overcooking and manual lifting. This function is also great for frying. Another favorite is the pan tilt feature. At the touch of a button, the pan tips forward making it easy to remove soups, stews and other cooked items, always pouring straight down. The pan edges remain cool at all times, and the optional electronically controlled height adjustment improves kitchen ergonomics. The iVario Pro L and XL integrate the optional heightadjustment into their bases, while height-adjustable stands are available for the iVario 2-XS and Pro 2-S. The iVario perfectly complements the recently released iCombi Pro combi oven. Together they replace 90% of traditional cooking appliances and provide a solution to many pain points such as unskilled labor, budget pressure and the demand for outstanding food quality. They share a

similar operating system, access to the RATIONAL ConnectedCooking digital platform, and define the kitchen of the future.

“You need to keep in mind that before COVID-19, the average kitchen had 10 chefs and culinary team members, noted RATIONAL’s regional sales manager Marc Fugaro. The use of our technology enables an operator to roast, bake, fry, grill, and steam with four people rather than the 10 that were required Pre-Pandemic.”

To see the new iCombi Pro and iVario in action, plan to attend an inperson MORE Tour event or an online MORE Tour webinar. The MORE Tour event dates and additional iCombi information is available on www.rationalusa.com Metro New York dealers and the end-user operators they serve can get information on the RATIONAL line by contacting Westchester based Tri-State Marketing at www.tri-statemarketing.com or by calling 914-941-1717.

October 2020 • Total Food Service • www.totalfood.com • 91

FIORITO ON INSURANCE deem those businesses to have been ineligible for PPP loans.

PPP Loan Insurance Certain insurers are offering an insurance policy that is designed to cover the risk that a business was ineligible to receive a PPP loan at the time it was granted. Specifically, the policy covers the risk that the necessity certification was inaccurate when made, as well as the risk of inaccuracy of additional certifications made at the time of the loan application, including certifications as to employee counts, taking into account the affiliation rules.

• The policy will cover loss arising out of the lack of eligibility, including the amount of the loan (if it is required to be repaid), defense costs, fines, penalties and treble damages. The amount of coverage purchased can be increased if the applicant wishes to insure against the risk of treble damages. Please note that certain insurance policies may contain exclusions for reputational damages relating to the improper receipt of a PPP loan.

• The terms and conditions of this coverage are quickly evolving, but certain insurers do not cover the government’s denial of loan forgiveness unless the denial is due to the company’s lack of eligibility at the time it applied for the loan. As an example, if the company did not use the PPP loan proceeds according to the SBA’s requirements, and this was the basis for the denial of forgiveness, then the policy would not provide coverage.

• In order to obtain an insurance policy, the applicant should be prepared to share a substantial amount of information with the insurer, including information about relevant affiliates, analysis of how the affiliation rules apply to the applicant, payroll calculations made in connection with the loan application, analysis conducted to determine that the business could make the necessity certification (including an analysis of alternative sources of liquidity), data surrounding the im-

from page 14 pact of COVID-19 on the business, and all materials submitted to the SBA in connection with the application for the PPP loan.

• Typically, insurers will have appetite to provide coverage only if the applicant has a colorable and defensible basis for its position that it was eligible for the PPP loan at the time it made its eligibility certifications. Pricing for the coverage may evolve as the product matures and additional insurers enter the market, but currently the premium is approximately 4-5% of the policy limit.

Please contact me directly if this coverage is something you might be interested in learning more about.

Leading global insurance brokerage, HUB International, has dedicated experts who can explain the application process and answer any of your questions.

92 • October 2020 • Total Food Service • www.totalfood.com

FEATHERSTONE

from page 64

working with multiple bakeries or going to a broadline distributor, we offer daily, fresh bread from NYC’s leading bakeries with one delivery while also providing access to exclusive products and boutique bakeries. We offer flexible terms, maximum convenience and access to new and exciting items,” stated the Featherstone President. “We can provide you with the best of the best, all in one spot. We save our customers the hassle of having to painstakingly seek out multiple vendors to meet their specific needs, instead allowing them to place one simple order to get everything they need. They can in turn spend more time providing their own customers with the best experience possible.”

When it comes to pricing, Featherstone intends to provide the foodservice operator with signature items that are competitively priced. Although broadline distributors may seem just as attractive, Featherstone guarantees that all of its products are fresh. Often, broadline distributors

utilize pre-frozen and parbaking techniques that while convenient in some situations, don’t meet the standard that many establishments set for their products. Featherstone offers more variety and with higher quality than broadline distributors. “With takeout, delivery and a return of indoor dining, we understand the heightened role of the sandwich and pre-wrapped baked goods. These products set the tone for a restaurant menu and can be key drivers to help operators maximize profit,” Rimer concluded.

With over 30 years in the industry, Featherstone is the one-stop-shop for everything baked. Even after all this time, the company remains firm in its commitment to delivering the highest quality products to customers and business partners throughout the TriState area. “At the end of the day, it’s about survival and rebirth, and if we can help restaurants survive now then we believe that they will ultimately thrive. That’s good for New York, that’s good for all of us.”

October 2020 • Total Food Service • www.totalfood.com • 93

OUTDOOR DINING

from page 2

enclosures, the tent’s side walls may be closed but occupancy limitations will be capped at 25 percent of capacity, and indoor dining guidelines must be followed. Electrical heaters will also be allowed.

“As we move into the colder months, we will join our sister agencies and the City Council to come up with clear guidance – working closely with the restaurant industry, continuing to make sure that we are of course driven by safety first,” said Department of Transportation Commissioner Polly Trottenberg.

The city will work with the City Council to make the regulatory changes necessary to make the program permanent. It will also engage the restaurant industry and other stakeholders to develop additional safety features to further strengthen roadway barriers.

“Outdoor dining has been a monumental success for restaurants all around New York City,” said Randy

PROVISIONS PREVIEWED ed, both the stainless tabletop model and the sleek, white touch free floor dispenser.

M.B. : You were amongst the first!

We definitely appreciate it.

S.B. : Like Ben mentioned, there is such an influx of innovation happening. Everyone is scrambling to wrap their arms around the PPE category.

What differentiates Service Ideas in this race?

M.B. : With the dispensers, the major feedback we had gotten early on was that if we could create a model that was effective and actually nice to look at, it would be a homerun. We looked for clean lines and compatible with different types of sanitizers and fit into a lot of different environments. That’s what we wanted.

S.B. : With that, does Service Ideas have any other PPE items in the pipeline? Anything we should know about?

B.V. : Always the top secret question! We feel that hand sanitation

Peers, president and CEO of the Brooklyn Chamber of Commerce.

“Mayor de Blasio’s decision to safely extend outdoor dining year-round will not only provide a vital lifeline to our struggling restaurants, but will also enhance the vibrancy of our neighborhoods well into the future.”

Groups that have been seeking answers and solutions to helping these business owners are also pleased with the announcement.

“This is an important step for restaurants as we struggle to recover from an unprecedented crisis,” read a statement from Relief Opportunities for All Restaurants. “Expanding outdoor dining and allowing us to use propane heaters will provide a lifeline as restaurants reopen and adjust to the new reality in which we find ourselves. There are no silver bullets as restaurants recover but this step will benefit an industry that is such a critical part of life in the city.”

from page 52 and touchpoints are two categories that we’ll continue to be in. It blends with our product offering. Whether you’re touching airpots or beverage dispensers in a self-service environment, you’re going to want to have something to wipe it down with or to clean your hands. We’re really focusing on touch points.

S.B. : Just vague enough! Perfect answer. As a partner of Singer Equipment Company, we were there with your team early on, wrapping our arms around PPE procurement and made it our number one priority.

How do you see Singer Equipment Company as being vital to the PPE procurement landscape?

M.B. : Observe, adapt, adjust.

That’s what we continue to do and why we rely on our partnership with Singer to do it. Singer has always been early to commit and invest in this everchanging industry. We need that.

S.B. : Thank you all.

94 • October 2020 • Total Food Service • www.totalfood.com

MENUWORKS

from page 22

problem.

“Thanks to Microban’s technology, all our menus need is a quick wipe down with warm soapy water.

Wash your menus, just like you do your hands. Microban® works to fight the growth and spread of bacteria for the life of the menu resulting in a 99.9% reduction,” said Marcengill. “Customers need to feel safe in order to eat at an establishment, while staff need to feel safe in order to work at one.”

Since its founding in 1994, the MenuWorks team has made it their goal to provide restaurant owners with creative and affordably priced menus. Their acquisition by CBS Distribution in 2010 provided MenuWorks with the resources to expand their mission. This has led to the expansion of MenuWorks’ line to include laminated, waterproof menus.

“Our goal is to provide our restaurant partners with unique features

not otherwise available through traditional commercial printers,” Marcengill concluded. MenuWorks continues to work towards their goal to this day, helping restaurants everywhere provide the best experiences they can.

Interested parties can contact MenuWorks at 864-877-7007 or visit MenuWorks.com.

October 2020 • Total Food Service • www.totalfood.com • 95

RE-OPENING STRATEGIES

WITH GERRY MURPHY

REOPENING MEANS SO MUCH MORE THAN JUST YOUR DINING ROOM

T

here is so much excitement and anticipation with this week’s return to indoor dining in New York City. Even though there’s a 25% cap on capacity, it’s time for you and your staff to be brainstorming at 100%.

My suggested first step as you take your team through this exercise is the elimination of the word “NO”. It starts with an understanding of what does “NO” mean. The dictionary says “A negative used to express dissent, denial, or refusal, as in response to a question or request”. Sadly, many young employees seem to think there is power in NO. The answer is that the word NO has no power. In my opinion, to use the word NO reflects leadership weakness.

Your staff are Brand Ambassadors.

Re-train your staff to be humble. If they don’t know an answer to a guest request than train them to say ‘Yes however I just don’t know how to do that let me find out how to do that. In many cases the answer yes will result in additional services to the guest and result with a higher check. Today’s operators must run a lean, friendly machines.

I believe that the lean part of the recipe comes from a reset from: “I am going to make a fortune in the restaurant business to understand that this is a business that is all about the nickels. Good times are coming however it is your actions now that will guide you to the good times.

Creativity is the key to getting ready to find that mojo. How about planning a last taste of summer event. Create a menu that can be eaten outside, inside, or at home. Promote the “Last Taste of Summer.” Here’s the key, I want you to think two moves ahead.

While you are planning this last taste of summer, I want you to plan your fall menu. That way as your customers depart their last taste of summer you can pre-sell them with your “Fall Menu” with a coupon offering a free

glass of wine or dessert. design a Thanksgiving Menu. This One of the take-a-ways that is here menu needs a lot of thought. A wellto stay from COVID-19, was the legisdesigned Thanksgiving vegan entrée lation that enabled for the first time will make more customers happy the sale of wine, liquor and spirits to than you think. I also recommend go. There are new opportunities to sell making all sides vegetarian style. This wine by the bottle to go. Whetehr you will increase your ability to make all have a sommelier or not, bring you members of a family happy. Additionliquor salespeople in to make sugally, with vegetarian sides you will gestions of wines that represent both not have to worry about Salmonella. unique/signature taste and value.

(Tip: Sea Breeze Concentrates makes This is will help you train your waita great Vegetarian Chicken Stock staff on how to upsell. Sure, you can Concentrate). sell meals to go. Can you sell Wine My next suggestion is that I want by the bottle to go, can you sell apyou to re-think your Thanksgiving petizers to go, can you sell desert to strategy. You do not want to serve go? Challenge them regularly with in Thanksgiving Dinner in your restauhouse contest who can sell the most rant. I want you to maximize revenue of each of those key categories. by turning it into a takeout/curbThis month presents the first of side only event. You want to encourmany opportunities on the calendar age your customers to pick-up there with Halloween. Perhaps you buy Thanksgiving Dinner or you deliver small fresh pumpkins for your cusit starting Tuesday PM till Thursday tomers to decorate your establishnoon. Having early pickup makes ment. Offer small pumpkin, crayons it easy for guests to bring the entire and markers. Turn customer wait meal to Grandma’s. Each item must time into fun time and it will help be labeled with proper storing and them take their mind off of wearing reheating instructions. Have their a mask. Have a competition with lots dinner packed in one neat box perof awards. Awards can be a free appehaps wrapped with Thanksgiving tizer, or desert you know what to do. decorated paper. Make sure you have How about having a daytime a pickup check off list and a full Halloween get-together for copy for the guest. Don’t ruin your customers chilsomeone’s Thanksgivdren have awards for ing by forgetting to best costume. This pack the stuffing. For is the type of event Food Safety reasons all where every particiitems sold and picked pant gets an award. up must be cold. Don’t Encourage your adult forget to sell desserts. customers to come With the ThanksgivGerry Murphy is a culinary consultant, inventor, and back in the evening ing deadline crossed, accomplished professional in costume to redeem get rid of any mention leader offering 35 years’ the awards. of Thanksgiving. Plan experience in Culinary Consulting with expertise inAs soon as you a post-Thanksgiving Restaurant Operations, clean up after Halevent with easy casual Live Cooking Competitions, loween start promotitems. Let’s be honCertification Consultations, Budget & Finance Adminising “Thanksgiving to est after being in the tration, Personnel ManageGO”. Create a pickup house all day everyone ment, and Project Managedeadline for Thurswants an excuse to ment. He can be reached at chefgerard@aol.com. day Noon; Thanksgivget out. Why shouldn’t ing. Have your Chef they go to your restau-

96 • October 2020 • Total Food Service • www.totalfood.com

rant? Something new to think about.

Perhaps use some of your TV’s for guests who are no longer watching sports. You don’t have to agree or disagree with anyone’s politics however you must make everyone happy.

There’s always concern with building traffic during the “Baby it’s cold outside” season. I believe that your priority needs to be to keep your staff motivated. Before you know it, winter will be upon us. Sure, there are lots of negative things about winter we all know that. I’m all about the glass being half-full so let’s go with the positives. Think about how you can embrace the winter season and the end of 2020. Motivate your staff to speak to the positive side of issues.

I’m willing to bet your staff will rally for the success of your restaurant and their careers.

There’s been lots of talk about the catering and holiday party business that is a big part of December revenues. I’m suggesting that in 2020, you substitute the term: “Party” with “Company Get Together”. Make it easy for business leaders to decide to have a “ get together”. The get together does not look like the Holiday Party of the past. This is about fellowship. Corporate Leadership cannot handle negative headlines from staff, customers or the press. Offer an all-inclusive package with light fare served by your staff remember no buffets. Use your existing inventory to create a different “Holiday Get Together” menu .

Why not give that corporate customer a January alternative. For those customers who didn’t have a holiday party perhaps a “New Year’s Social” with nothing over the top. Offer understated yet tasteful food and warm surroundings. Give professionals an opportunity to mix and mingle safely.

Let’s take the encouragement of being able to re-open even with partial capacity to reset a strategy that will enable us to embrace success as business evolves back to normal.

October 2020 • Total Food Service • www.totalfood.com • 97

NEWS

Article By McDonald Paper

TAKEOUT SOLUTIONS

5 TIPS FOR TAKEOUT OR DELIVERY SERVICES

T

akeout restaurants are thriving. People still have to eat, and takeout offers the comfort of having someone else cook for you while maintaining social distancing.

Restaurants that shifted to takeout or delivery have been able to withstand the COVID pandemic. Indoor restaurants suffered during COVID, with many shutting down.

Ordering takeout or delivery has grown more popular, and it’s a trend that many people have become accustomed to. It’s the perfect time to start offering these two services if you haven’t already.

Takeout services are booming, and over 60% of Americans order takeout every week. Follow these 5 tips to make your takeout sales soar.

Online Food Ordering Statistics: • 60% of American restaurant customers confirm that they make a pickup or delivery order no less than one time a week • 34% declare that their regular online order total is at a minimum of $50 • 57% of young adults verify that their main reason for placing delivery orders is that they want to enjoy the food in a homely comfortable environment of their own house • 59% of young adults’ overall restaurant orders are for pickup and delivery • 45% confirm that a reward program would stimulate their online ordering • By the beginning of 2021, take-out and delivery online ordering sector will cost $38 billions • Those consumers who regularly make online orders with a restaurant demonstrate a 67% higher chance to come for a dine-in Moreover, as the pandemic has drastically impacted restaurants, below we provided some COVID statistics:

ordering apps create a separation between restaurant employees and its customers • Permission to sell alcohol along with food online orders leads to approximate earning recovery of 20% to 30% from what restaurants have lost due to pandemic • Between February and April of 2020, the amount of restaurants offering take-out and delivery online services had increased by 169%, and the weekly revenue from those services raised by very impressive 840% All these statistics lead to one simple conclusion: you simply have to seize amazing opportunities online ordering offers. And even if you have already started working with online ordering services, you should improve this process to its best as now it’s the new reality of the world.

Putting aside the Coronavirus impact, it was already pretty common for people to purchase pre-cooked or prepared food from grocery stores, delis and restaurants because it is more convenient and saves them loads of time.

Now you can see how important online food ordering is for your business, as it brings more customers, increases sales and, in the end of the day, it will help you to stay in the business during post-COVID time as well as further after.

If you’re one of the booming takeout or delivery services, these tips can help make your operation more robust.

COVID-19 Online Food Orders Stats: • 43% of food service facility management members say that online

1. Make Ordering as Easy as Possible Consumers want your service. You need to make your takeout service as

98 • October 2020 • Total Food Service • www.totalfood.com

easy as possible. You can make takeout easier using a variety of tips: • Easy access to the menu • Pickup and checkout should be as streamlined as possible • Double check orders for accuracy • Invest in communications to allow employees to speak together freely 2. Package the Food Correctly Takeout services need to put a lot of focus on the food’s temperature when it’s picked up. If the food is hot when it leaves and takes 20 minutes to get to the consumer’s table, will it still be hot? You should consider the quality of food packaging when choosing a reliable takeout food packaging supplier.

Proper food containers will keep: • Hot and cold food separated • Hot food hot • Cold food cold You’ll need containers that keep all food items apart so that there’s no risk of food ingredients mixing together.

Labels should be put on all containers so that it’s easy for patrons to identify which containers have which foods inside. Labeling is also a great way to reduce your business’s liability.

If you fail to label food properly and a patron gets sick due to an allergic reaction, you may have liability issues.

Food safety and heating instructions on takeout orders will keep your business and patrons safe.

3. Assign Employees to Takeout Orders With the rise of takeout orders, it’s more important than ever to keep these orders going smoothly. Hiring or assigning employees to the takeout orders you get will be crucial to your

operations.

When restaurants are able to run at full capacity, there will still be more people ordering delivery or takeout.

If you’re going to offer delivery, and it may be a smart option, you’ll want to consider how you’ll make this work for your business. Will you be delivering the food yourself, or using a thirdparty service for delivery?

Figuring out the logistics now is important.

In the event that you do use a thirdparty service, you need to be prepared to give up 25% or more of your profits.

4. Designate Takeout Parking Spaces When customers have to circle parking lots for takeout, it’s going to be a bad experience for them. You don’t want to make it harder for your takeout customers to get in and out of your business quickly.

One proven way to make sure that customers ordering takeout have a good initial experience is to designate parking spots specifically for takeout.

Convenience is paramount for customers, and takeout offers this high level of convenience that makes your restaurant memorable. Designate a few takeout parking spots for your customers to make the process quick and easy.

5. Create an Indoor Takeout Area You’ve designated a parking spot for takeout, but now you have to create an indoor takeout area. The indoor area should also have a takeout area. If you have the room, you can and should add an additional cash register and area where guests can pick up their orders.

A designated takeout area keeps dine-in areas running smoothly, catering to all types of guests.

Takeout and delivery restaurants are growing rapidly. If you want to cater to the rising population of people ordering takeout, the tips above can help.

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