October 2023 - Total Food Service

CHICAGO BECOMES NATION’S LARGEST CITY TO ELIMINATE TIP CREDIT

The long “Fight for $15” effort to increase Chicago’s minimum wage driven by One Fair Wage founder Saru Jayaraman rocked the restaurant industry last month. It left some workers behind, including tipped restaurant workers who make only 60% of the minimum wage. Chicago Mayor Brandon Johnson signed off last month on a compromise that would deliver on his campaign promise to eliminate the “subminimum wage” for tipped workers while appeasing Chicago restaurants by giving them five years to swallow the 66% increase in labor costs.

It calls for tipped workers — cur-

rently paid 60% of Chicago’s minimum wage — to receive 8% annual increases beginning on July 1, 2024, until they reach 100% parity on July 1, 2028. A substitute ordinance including the five-year phase-in is scheduled for a vote by the City Council’s Committee on Workforce Development.

The legislation sponsored by Alds. Jessie Fuentes (26th) and Carlos Ramirez-Rosa (35th) originally called

for Chicago to implement it by July 2025. Restaurant groups said at the time the measure could lead to lost jobs and reduced tips from customers. “This compromise allows us to ensure that we are doing right by our workers and our employees. And we’re also considering the scale of our employers, making sure that there’s a scale that makes sense for them financially, and which they do not have to

take large hits each fiscal year,” Fuentes said. “So this, I believe, is a compromise that takes both parties into account and allows us to do the right thing.”

The agreement was reached after Johnson and his City Council allies shot down the Illinois Restaurant Association’s eleventh-hour proposal to raise the minimum wage for tipped workers to $20.54 an hour, but only at restaurants with more than $3 million in annual revenue. Only after being told that proposal was dead on arrival did Sam Toia, president of the restaurant association, accept the five-year continued on page 112

“This is really about making sure that some of the most vulnerable workers have a floor that is more dignified and just.”

— Alderman Carlos Ramirez-Rosa

WORLD-RENOWNED CHEF, RESTAURATEUR & HUMANITARIAN JOSÉ ANDRÉS TO HEADLINE THE NATIONAL RESTAURANT ASSOCIATION SHOW ® 2024

National Restaurant Association Restaurant, HotelMotel Show®, the premier event for the foodservice industry, is excited to announce that acclaimed chef, restaurateur and humanitarian José Andrés will join in a keynote discussion at the 2024 Show, taking place from May 18-21 at McCormick Place in Chicago. Here, Andrés will participate in a captivating discussion on the transformative impact of his culinary innovation and philanthropic endeavors, inspiring positive change within communities. Named one of Time’s “100 Most Influential People” in both 2012 and 2018 and recipient of the 2015 National Humanities Medal, Andrés is an internationally-recognized culinary innovator, author, educator, humanitarian, and chef/owner of José Andrés Group.

A pioneer of Spanish tapas in the United States, Andrés is also known for his groundbreaking avant-garde cuisine and his awardwinning group of nearly three dozen restaurants located throughout the country and beyond.

José Andrés Group’s concepts include the two Michelin-starred minibar by José Andrés in Washington, DC, the acclaimed NYC food hall Mercado Little Spain, and multiple locations of the Bazaar by José Andrés. He has re-

ceived the James Beard Foundation’s “Outstanding Chef” and “Humanitarian of the Year” awards.

Andrés is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy.

In 2010, he formed World Central Kitchen, a non-profit specializing in delivering food relief in the wake of natural and humanitarian disasters.

Since serving nearly 4 million meals to the people of Puerto Rico following the devastation of Hurricane Maria, World Central Kitchen has responded to dozens of disasters worldwide and distributed tens of millions of meals in the process. In response to the COVID-19 pandemic, the organization has partnered with restaurants, small farms, and community leaders around the country to combat food insecurity. A naturalized U.S. citizen originally from Spain, Andrés has been a tireless advocate for immigration reform and on July 4, 2014, was named by President Barack Obama as that year’s “Outstanding American by Choice.”

Tom Cindric, President of Winsight Exhibitions, expressed enthusiasm about Andrés’ participation, stating, “We are honored to have José Andrés, a true visionary in both the culinary and humanitarian realms, as our keynote headliner. His journey and achievements serve as an inspiration to us all, reminding us of the power of having a vision and the profound impact that the foodservice industry can

have on communities in need. José’s dedication to giving back resonates deeply with our own commitment to uplifting the local Chicago community through the Show’s annual food donations. We look forward to learning from his experiences and insights at the National Restaurant Association Show 2024.”

The keynote session featuring Andrés is scheduled to take place on Sunday, May 19, 2024, at 2 p.m. The session will begin with an introduction and presentation by Michelle Korsmo, President and CEO of the National Restaurant Association. Following the introduction, Andrés will engage in an interview-style Q&A session with Korsmo, providing attendees with a firsthand account of his inspiring journey as a Spanish immigrant in the United States. During this interactive session, Andrés will delve into his transformative experiences in the restaurant industry, emphasizing the importance of vision, culinary innovation, and the impact of giving back to communities. His insights will challenge attendees to think beyond the day-to-day operations of their businesses and consider how food can be a force for positive change.

As part of the session, Andrés will further explore the profound influence food can have on communities and how his own culinary journey has intertwined with his philanthropic efforts. Drawing on his extensive experience as a world-renowned chef and the founder of World Central Kitchen, a nonprofit organization that has provided millions of meals to those

continued on page 110

As a culinary visionary and humanitarian, Andrés to inspire with insights into the power of food to foster innovation, nourish communities and strengthen economies

José Andrés

By Jeannie White

FERRARO FOODS ANNOUNCES EXPANSION PLANS FOR NAPOLI FACILITY IN CT

If you’re a restaurant or pizzeria owner, selecting a food distributor that specializes in pizza ingredients and truly understands the pizza industry can make a big difference in both customer experience and profitability.

First and foremost, these specialized distributors have a wealth of knowledge and experience in pizza making. They know exactly what ingredients are needed to create that perfect pizza, from the tastiest dough to the freshest toppings.

Moreover, the right distributor can offer a wide range of pizza-specific ingredients from across the globe that may be hard to find elsewhere, giving you access to unique flavors and options to elevate your menu.

With the goal of consistently highquality signature pizza in mind, Ferraro Foods has become the distributor of choice for pizzerias and Italian restaurants across the Northeast. In 2019, Napoli Foods became part of the Ferraro Foods family. “It was a perfect match; our bloodlines really show the very same DNA,” noted Mike Cipriano, Northeast Area President for Ferraro Foods.

Ferraro Foods, one of the country’s largest specialty food and service supply distributors, has announced its significant expansion plans in Cheshire, CT. Ferraro’s specialty brand, Napoli will become the company’s third major growth initiative announced within recent months. These expansion plans have approvals accepted from state and local agencies, which value the expansions to nearly $10 million.

When the expansion plan for the Cheshire facility is complete, it will

result in a 70 per cent increase in storage capacity. The storage capacity will allow Ferraro to double Napoli’s current sales volume and expand its presence in the northeast pizza market.

Ferraro acquired Napoli in 2019, and the business is a specialty brand of imported Italian foods, which currently operates in a 120,000-foot distribution centre in Cheshire. This distribution centre was built in 2008 and is strategically located between Boston and New York.

Earlier this year, Ferraro Foods announced it would expand its Long Island business and move into a larger 230,000 warehouse and distribution centre. It was followed closely by their new acquisition of New Jersey-based GDS Foods, which is another Italian food distributor, contributing to an additional revenue of nearly $50 million. “These additions and growth are all about finding businesses that share core values of unmatched service and quality products,” added CEO Dan Hill. “Our goal is to then provide the resources to enable them to continue to grow their customer base.”

According to Hill, Ferraro Foods CEO, Ferraro Foods is “intensely” focused on increasing its share in Northeast pizza markets. However, Ferraro continues to build its reputation as a premier specialty Italian food supplier at the country’s largest concentration of independent pizzeria locations.

The Ferraro expansion is the latest step in Hill’s commitment become the distributor of choice in the “Pizza Power States” of New York, New Jersey, and Connecticut. “We’re on a mission to continue growing our customer base as we build our reputation as a premier provider in the specialty Italian foods space.”

“We are simply relentless in finding products after truly do make the pizza world better,” Cipriano elaborated. “We understand that we need to go that extra mile to source key ingredients that allows the restaurant to create signature pies and differentiate their menu from generic chains they compete with.”

Ferraro Foods was founded as a family business nearly 50 years ago, it offers a critical pizza market throughout 26 states in America. However, Ferraro aims to employ talent suited to its business to improve customer-based relationships and its overall business structure. Ferraro Foods’ annual sales have nearly reached 1.3 billion in revenue, and the business continues to flourish. It aims to build trusted relationships with its consumers by delivering authentic, top-quality offerings.

With a commitment to providing top quality authentic Italian ingredients and unmatched customer service, Ferraro Foods has found a truly unique recipe for success.

Main Office 100 Melrose Avenue, Suite 208 Greenwich, CT 06830

Publishers

Leslie & Fred Klashman

Vice President of Sales and Marketing

Michael Scinto

Art & Web Director

Mark Sahm

SCOOP News Editor and Senior Contributing Writer

Joyce Appelman

Contributing Writers

Cherry Dumaual

Francine Cohen

Editorial Interns

Hanaa Ahmar

Skylar Brennan

Josephine Dlugosz

Jackson Hart

Parker Shatkin

Ivy Thomas

Jeannie White

Phone: 203.661.9090

Email: tfs@totalfood.com

Web: www.totalfood.com

continued on page 102

Dan Hill, Ferraro Foods CEO

By Skylar Brennan

TACOMBI EXPANDS NORTHEAST FOOTPRINT WITH WESTPORT, CT DEBUT

Post Pandemic life has generated a hunger for new, innovative restaurants with creative menus. With that has come an emphasis on quality service in a fast-casual atmosphere and a focus on flexibility with each customer experience.

New York City based entrepreneur Dario Wolos launched Tacombi with a focus on delivering that exact combination driven by authentic Mexican food experience. What began as a Taco truck operating from a Volkswagen bus in the early 2000’s has morphed into over a dozen taquerias across the Eastern seaboard.

Wolos and his culinary R&D team have utilized a diverse culinary heritage found in Mexico’s 32 unique regions to create Tacombi unique menu. “Our goal is to bring Americans one giant step closer to Mexico,” Wolos noted. To accomplish that vision, Tacombi’s menu features a wide range of genuine taco recipes along with classic Mexican snacks and drinks.

“We want to share what’s beautiful

about Mexico and use that to reinvest in Mexican communities,” Wolos detailed. “When you operate a food business, It starts with quality ingredients and authentic recipes to express our passion for Mexican culture and cuisine.”

The passion that Wolos and the Tacombi team bring to the communities they serve have driven the success of the company. That quality and passion enabled the brand to skyrocket to 17 locations in New York, Chicago, Miami, and and most recently Connecticut. “We are very excited to bring Tacombi to Westport (CT). It’s a natural evolution for our brand to grow into the suburbs both with guests who know us from the City and first timers,” Wolos added.

Tacombi has also expanded into wholesale tortilla products in stores, with its “Vista Hermosa” brand. These tortillas are meticulously crafted from scratch on a daily basis, embodying the essence of freshness and authenticity. They come in various forms, including corn tortillas, flour tortillas, and the beloved tortilla chips, affectionately known as “Totopos.” As it works to expand its reach beyond the taquerias, Vista Hermosa is now on the shelves of over 2,000 retail stores.

In Westport as it has done in many of the markets it now calls home, Tacombi’s impact extends far beyond culinary excellence. As well as spreading and celebrating true Mexican culture, there is a deep commitment to giving back to communities with their

restaurants, helping out with hospitals, local school events and sports teams.

Each new taqueria that Tacombi opens plays an integral role in advancing The Tacombi Foundation’s mission. At its core, the mission is dedicated to combating and addressing food insecurity, a pressing issue that affects countless families and neighbors in need. Through the collaborative efforts of the Tacombi Foundation and the taqueria kitchens, thousands of meals are prepared and donated to

local families facing food challenges. It’s a heartwarming testament to Tacombi’s dedication to not only satisfying appetites with their exceptional tortilla products but also nourishing the spirit of generosity and community support in every city they enter.

Tacombi has brought flavorful and authentic Mexican cuisine to Westport. With its renowned mouthwatering tacos, made with fresh and high-quality ingredients, it is satisfying Gold Coast cravings for delicious food. With its colorful and vibrant décor, Tacombi is providing a unique dining experience that seeks to transport its dining patrons to the streets of Mexico with the allure of amazing tacos.

“We want to share what’s beautiful about Mexico and use that to reinvest in Mexican communities,” — Dario Wolos

Dario Wolos

The new Tacombi location in Westport, CT

THE COO LEADERSHIP OF BUILDING A BRAND

Q&A With Al Avci, Chief Operating Officer, Nusr-Et USA

In 2017, celebrity chef and butcher Nusret Gökçe’s became an internet sensation when he showed his unique way of sprinkling salt, and became known as “Salt Bae.” He now has more than 53 million followers on Instagram and Nusr-Et Steakhouse is a premier dining experience with a total of 28 restaurants in 7 countries including the U.S., Turkey, United Kingdom, UAE, Qatar, Saudi, Greece and nearly 2,500 employees. Within the last three years, Nusr-Et has opened 10 new restaurants all over the world. The first Nusr-Et restaurant opened in Turkey in 2010, taking the local culinary community by storm thanks to chef’s commitment to using only the highest quality meat, heartfelt work ethic and talent for theatrics.

What does it take for a restaurant to be successful in various markets across the U.S. and globally? Al Avci, the Chief Operating Officer at Nusr-Et USA, began his career at Nusr-Et in 2018 as Director of Operations in the U.S., shares an update on the Nusr-Et brand, growth in vari -

ous markets across the country, and what is next globally.

What makes the Nusr-Et restaurant experience so unique?

What makes Nusr-Et so special is the combination of the quality of our meat and the experience when you dine with us. The menu is curated by visionary butcher-chef Nusret Gökçe himself. Each dish embodies the seamless integration of premium cuts, legendary ingredients, authentic local flavors, and unparalleled creativity, setting us apart

from other steakhouses.

At Nusr-Et Steakhouse, we hold our meat selection to the highest standards, and at every U.S. location, our menu consists of American Wagyu steaks. Our innovative double-elimination process guarantees only the most exceptional cuts make it to the customers’ plate. Each piece of meat can be traced back to its source and precisely mapped to the specific location it’s served, allowing customers to appreciate the journey from our farms to their fork. In addition to the quality of the meat, we cook with a chargrill at 6 out of the 7 U.S. locations and serve fresh baklava from Gaziant2ep in every restaurant.

What does the Nusr-Et brand portfolio look like?

It is an exciting time for the Nusr-Et brand as we seek to define our next chapter – doubling down on what made our brand unique and exploring new ways to attract consumers to our restaurants in the U.S. For example, we will soon be bringing Eating Dancing to Miami and New York City, after our pilot in Mykonos this past Summer.

Since its start, Nusr-Et has experienced rapid growth and quickly has become a globally recognized busi -

ness.

What is the state of overall operations in the U.S.?

Today, the U.S. is our second largest market with restaurants in Miami, Beverly Hills, Las Vegas, and New York City, to name a few locations. Within the last three years, Nusr-Et has opened 10 new restaurants all over the world. Within the U.S., we have seen 38% growth between 2018 and 2022 with no plans for slowing down any time soon.

Discuss your commitment to the U.S. market. What’s next?

We are committed to the U.S. market. We are building on what has made the Nusr-Et brand so special, like the same amazing quality of food and music in the restaurants, while adding new elements, new cocktails, and a revamped wine list and menu across various price points.

Up next, we are planning to refurbish both landmark properties in both Miami and New York City, within the next 12-18 months with our Eating Dancing concept. Also, we are continuing to invest in our gourmet burger brand, Saltbae Burger, with 40 locations planned globally over the next three years.

How has the brand been able to continued on page 124

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

Al Avci, Chief Operating Officer, Nusr-Et USA

CUBED ICE VS. SOFT ICE: WHICH IS RIGHT FOR YOUR BUSINESS?

If you’re a business owner who’s never thought about ice much, you might believe restaurants and bars only need one type. Think again! The two major categories of ice serve totally different purposes. Which one should your business use? Should you have both?

Let’s find out.

Cubed vs. Soft Ice

When most people think of ice, they think of cubes—the hard, dense ice that you can freeze in trays and find in most restaurant and bar beverages. Cubed ice is the most common kind of ice in the industry for practical reasons. Due to its density and hardness, it has a slow melt rate. That means it will keep drinks colder longer, without watering them down too quickly. Whether you’re serving water, soda, cocktails, or high-end liquor on the rocks, cubed ice.

Soft ice is just the opposite of cubed. It’s highly chewable, porous, with a fast melt rate. Why would any restaurant or bar owner choose soft ice over cubed? The two major reasons are customer experience and blended drinks.

A specific kind of soft ice—nugget ice—is one of the most popular types in America. People love chewing on nugget ice after it’s soaked up whatever drink they ordered. While it does melt faster than cubed ice, it’s not usually a problem with highly flavored drinks.

If you serve frozen cocktails or smoothies, soft ice is a must. Cubed ice is too hard on blender blades and will shorten the life of your blenders. Soft ice is much easier to blend and won’t damage blender blades.

Types of Cubed and Soft Ice

Cubed ice includes both standard cubes and specialty ice. Standard cubes come in different shapes like Hoshizaki’s crescent ice, Manitowoc’s rhomboid “regular” cube, and Manitowoc’s dice and half dice ice. Standard cubed ice is the most common in restaurants and bars, as it’s the ice type with the most versatility. Crescent ice, for example, fits any and every kind of beverage—whether you’re serving soda, water, liquor, cocktails, tea, or juice, the crescent cube will look and function perfectly.

Specialty cubes, on the other hand,

are exactly what they sound like. They’re ice cubes designed to make a statement, best suited for craft cocktails or for businesses who want to incorporate ice into their branding. Specialty cubes are typically either perfect squares—average size or giant—or spherical. Several brands manufacture square ice machines, but only Hoshizaki makes sphere ice machines.

Soft ice has fewer subtypes than the cube category: nugget and flake. Nugget ice—also known as cubelet, chewblet, Sonic ice, etc.—is a little denser than flake and typically features a more solid shape. If you want ice that

will soak up syrupy drinks or soda without melting too fast, choose nugget ice. Flake ice is more often used for product displays like seafood buffets or salad bars. Either type of soft ice works well for blended cocktails and smoothies, but most business owners serving these beverages will choose nugget ice.

Do You Need Both Cubed Ice and Soft Ice?

The answer depends on two factors:

• The drinks you serve

• Your business’s brand

continued on page 130

INLINE PLASTICS EXPANDS SAFE-T-CHEF ® PRODUCT LINE

First tamper evident + resistant polypropylene product family adds new options

Last year, Inline Plastics responded to the overwhelming need for tamper-evident, tamper resistant packaging that offered the ability to protect hot food applications at the shelf, during third-party deliveries, and throughout the preparation and distribution process by successfully launching the first polypropylene product family with the company’s patented tamper evident technology. Safe-T-Chef was an entirely new product line, uniquely designed to add layers of protection for hot foods. Today, Inline is expanding that family to include the release of a new non-domed, flat lid option for 5x5 and 9x6 Safe-T-Chef packaging.

All the tried and true Safe-T-Chef features remain unchanged. The patented tamper-resistant seal and

tear-strip, exceptional clarity, leak resistance, and scoopable corners are still there. The only difference - applications that don’t require the extra head space because of content volumetrics now have an alternative, a non-domed, flat lid design giving the packaging contents a fuller appearance. Additionally, the new flat lid design offers robust merchandising opportunities with increased stacking capabilities and enhanced stability during transport.

“By expanding the Safe-T-Chef line to include a new lid option, customers and consumers have an unlimited variety of usage applications with the ability to choose between the traditional dome style or the new nondomed, flat design,” explained Tom Orkisz, Chairman and CEO of Inline Plastics.

Restaurants, convenience stores, food service, supermarkets and processors already recognize the value Safe-T-Chef offers for ensuring quality, freshness, and the security of the hot foods inside. With two lid design options, the packaging combinations for anything from individual or family-size side dishes, to entrees, or even multi-course meals continues to grow.

This is one more example of how Inline is committed to listening to mar-

ket feedback, innovating, and continuously expanding the versatility of its products so that there is always a packaging solution available.

To learn more about Safe-T-Chef®, visit InlinePlastics.com/hot

Inline Plastics, headquartered in Shelton, CT, is the leading manufacturer of innovative, high quality, crystal clear, food packaging with over 55 years of experience. The company transformed the marketplace with their Safe-T-Fresh® line, a tamper-resistant and tamper-evident product which utilizes their patented technology, providing retailers and consumers with greater product protection. They continue to design and manufacture packaging solutions that keep food products safe, fresh, and enhance shelf merchandising. The company also offers the most complete line of automated equipment to close, lock and label their packaging. For more information on their vast line of award-winning products, visit inlineplastics.com.

“By expanding the Safe-T-Chef line to include a new lid option, customers and consumers have an unlimited variety of usage applications with the ability to choose between the traditional dome style or the new non-domed, flat design,” — Tom Orkisz

BURRATA

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

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

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

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

877-863-2123

belgioioso.com/Foodservice

By Larry Sashin

VIRTUAL BREAKFAST SESSIONS HIGHLIGHTED BY SPELLBINDING HOLOCAUST COOKBOOK STORY

With the celebration of the Jewish High Holidays last month, the VBSVirtual Breakfast Session brought a very special story to our viewers. “Coffee with”, sponsored by Produce Experience, walked the complex and winding path of Chef Alon Shaya.

The Israeli born, Philly raised, CIA trained New Orleans based Chef and Restaurateur Shaya shared the story of a cookbook that survived the holocaust. He had heard stories of Concentration Camp bound Jewish women sewing recipes into mattresses and hiding cookbooks so their customs would not perish. “The women often spoke of food, dinners, family. In the camps these “Fantasy Meals” helped them get past the horror that was their lives,” Shaya explained. He wanted to know more.

While doing research at the Holocaust Museum in D.C. he was told of the story of the now Chicago resident Steven Fenyves and his family’s cookbook that was housed in the museum. “In 1943 his home in Yugoslavia was raided by the Nazi’s,” Shaya said. “He and his family were sent to Auschwitz, but the family’s Christian cook bravely took the book and some other things to hold for them after the war.” Incredibly, he got to meet the now 92-year-old Fenyves. “At first, he was wary of the chef who was so interested in his family’s cookbook, but finally he came around.” Soon

Fenyves and Shaya became close friends and collaborated on recreating family meals that haven’t been enjoyed since 1943.

Because of the technical problems Shaya faced to read the cookbook and his steadfast dedication to fighting antisemitism he turned his focus on raising $1,000,000 for the Holocaust Museum to digitalize and enhance the paper artifacts that were saved from the Nazi’s fires. Shaya is putting his time and efforts into assuring that the motto, “Never Again” is more than just words. He

calls the charity, “Rescued Recipes”. You can find out more about Shaya by checking out the “Virtual Breakfast Sessions Alon Shaya” on our YouTube channel.

VBS’s September fare also featured a special session with Marcum Food & Beverage lead Lou Biscotti. He has been an entrepreneurial leader in accounting for over 40 years. Biscotti has focused his efforts on improving his clients’ growth and profitability and has guided many companies in their development from small emerging

entities into organizations worth hundreds of millions of dollars. While his clients represent a variety of industries, he is particularly well known for his work in manufacturing and distribution, especially with food and beverage companies. His multi-disciplinary background as a CPA with an MBA, has earned him national recognition as an accounting and business management specialist. The St. John’s University graduate always brings a unique perspective of what’s next.

When asked about what will determine the future of the small to medium business owner, Biscotti was quick to answer, “Technology, with everything a business owner has to do, technology… generative AI is the future.”

“But how about now?” asked moderator Larry Sashin. Biscotti shot back, “Identify your priorities, measure sustainability and adjust to meet your objectives. If you don’t have a handle on where you are and a plan for where you are going, you’ll fail.” A simple answer to a complex question.

The TFS/Sashin VBS Series returns on October 2nd with “Woman Owned- Management on an Uneven Playing Field”.

To register for the sessions just click or cut and paste the link below: https:// www.eventbrite.com/e/ total-food-service-l-sashin-associates-virtualbreakfast-sessions-tickets-429338572227

“The women of Auschwitz would meet around an imaginary table, swapping stories and recipes of meals at home. Even in their darkest hours the stories of food and family brought them comfort.” — Alon Shaya

CONTAINING THE AFTERMATH OF CONTAMINATION: MITIGATING THE DAMAGE OF A FOOD-BORNE ILLNESS OUTBREAK

Arestaurant chain experiences an E.coli outbreak resulting in the temporary closure of multiple sites. A restaurant food supplier reports a contamination of its product. Malicious tampering of a restaurant’s food threatens to cause a reputational disaster. These are just a few examples of the unique exposures restaurants and other types of hospitality entities face when it comes to food-borne illnesses and contamination.

The most important responsibility of a restaurant owner/manager is to keep the food you serve safe and fresh for your patrons. However, if a restaurant falls victim to a food-borne illness, the patrons aren’t the only ones at risk.

Most recently, a popular Long Island, NY Japanese steakhouse made headlines after dozens fell ill due to a food-borne illness from mishandled rice. After the department

of health issued 15 violations to the restaurant including eight for foodborne illness risk factors, the restaurant was hit with their first private lawsuit, which is likely the first of several more to come and will be an undeniably costly endeavor to come back from.

The Center for Disease Control and Prevention (CDC) estimates that each year 1 in 6 Americans get sick from contaminated food or beverages and 3,000 die from foodborne illness. The U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost the United States more than $15.6 billion each year.1

The most important responsibility of a restaurant owner/ manager is to keep

the food you serve safe and fresh for your patrons. However, if a restaurant falls victim to a food-borne illness, the patrons aren’t the only ones at risk. The financial and social impact of a food borne-illness outbreak can greatly damage your bottom line, reputation and even result in the closure of your operation.

Prevention Best Practices:

If your restaurant is part of a chain or group, it is difficult to control every aspect of food handling across all locations, however, there should be a protocol established with best practices for risk management

continued on page 126

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant industry. As a 25+ year veteran and former restaurateur himself, Robert has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth” dining establishments. Robert can be reached at 212-3382324 or by email at robert.fiorito@ hubinternational.com.

THE FINE ART OF PAIRING DRINKS AND CULTURE

At Camp Louise in the 1970s the coolest counselors had tee shirts from the local town tavern in Emmitsburg, Maryland, the Ott House Pub. According to the legend printed on the back of said tee shirts, the Ott House was the place to go when people were “tired, thirsty, hungry, horny, miserable or sick.”

All good reasons to visit a bar. Now, 45 years later, more and more establishments are adding cultural enrichment to the mix as a way to draw people in. It also engenders good vibes, builds community, and encourages plenty of return business.

is a business designed to preserve Pittsburgh’s legendary jazz heritage, mixing a globally inspired food and wine menu with a curated cocktail list inspired by the jazz musicians who play there, live, each night. And the jazz greats who came through, or from, the city in years past.

Industry veteran Aimee Marshall is a partner and beverage director at Con Alma, and she’s been in the business for over 30 years, seeing every day what really resonates with guests. She and her Pittsburghnative partners were committed to reviving the grand tradition of Pittsburgh jazz four years ago to replace all the local jazz clubs that had closed. Creating a jazz spot with live

music every night involved every aspect of the business, but most of all the beverage program.

Marshall notes, “I always say when I am training people they need to remember, it is an experience. Going to Con Alma is not just going to have dinner or going to hear jazz or going for cocktails.” Building that experience requires thorough staff training and relying on history as well as community partners like the theatre next door to Con Alma’s new downtown location.

With many of the cocktails tied to or inspired by a jazz piece, Marshall dives deep with each cocktail and/ or wine menu change, bringing in a local jazz luminary for the R&D

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

process. She explains, “When I do a wine, training I also train on jazz. I’ll usually pick a topic for them and explore it through a Pittsburgh musician who is famous for what they contributed to jazz in the world.

Someone like Billy Strayhorn or George Benson, for example. The musical educator will talk about the style and do a listening and exploring the featured artist’s past, the Pittsburgh clubs and jazz history. Now the staff gets it, this is about something bigger. This is something we need to preserve. And make sure our musicians have a place to play. We’ll typically start with an ingredient we’re inspired by same way a jazz musician is inspired by something and start

Con Alma (translates to with soul)

Curated cocktails from Con Alma inspired by the current and legendary jazz musicians include the House of Jade, Salt Peanuts!, and the Corcavado (Photos courtesy of Con Alma Pittsburgh)

to write – a seasonal ingredient, new liquor we’re introduced to and build on it.”

The 21C Hotel chain was built, beginning with their Louisville, Kentucky opening in 2006, with a commitment to making fine art accessible by bringing together the worlds of museums and hospitality in what they describe as a multivenue contemporary art museum, boutique hotel, and chef-driven restaurant. Each property offers free viewing of their contemporary art collection spread throughout thousands of square feet of museum and exhibition space. September kicks off Nightcap at the Museum for hotel guests who can enjoy a complimentary tasting of the award-winning Angel’s Envy bourbon while exploring the museum and exhibition spaces as the night winds down. Nightcap at the Museum will be available nightly from 8:00pm – late, and Hotel guests of 21c will receive a voucher for a free sip of Angel’s Envy Bourbon each night of their stay, to be redeemed at the hotel bar during Nightcap hours.

“At 21c art infuses everything we do, and we are thrilled to be partnering with Angel’s Envy Bourbon to provide guests of 21c with the opportunity to explore our museum spaces and linger-longer with contemporary art. We know that art can ignite new

ideas, spark conversation and shape our points of view, and we can’t wait to see how our guests engage with art, and each other, with the launch of Nightcap at the Museum,” says Sarah Robbins, Chief Operating Officer at 21c Museum Hotels.

That memorable experience guests who overnight at a 21C Museum receive with Nightcap at the Museum - whether it’s the location in Durham, Bentonville, Cincinnati, Kansas City or elsewhere – is sure to make an impression and initiate a desire to return.

Marshall finds that bringing guests in, and keeping them coming back, has a lot to do with how they name their cocktails. And the good press they’ve received. She shares, “The theatre next door is running The Billy Strayhorn Story, and we have a drink on the menu called Lush Life. It’s named after one of Strayhorn’s most famous songs. Our list definitely piques the interest of people. We’ve been recognized for our cocktails and have people coming in for the drinks. But, once reading these names they’ll ask, ‘why did you name it that?’. Our bartenders are going to know and be able to talk about it. They’ll be able to tie the drink in to jazz musicians and the people who play here, and who have played in Pittsburgh. It’s a great way to edu-

cate people who may not know that we have world class jazz and musicians here.”

Here, for Marshall, isn’t just an onpremise experience. Guests can take home Con Alma’s first CD, State of Mind and be reminded of Con Alma at home. Marshall makes it easy for Con Alma’s sound and experience to translate to the kitchen dinner table as she notes, “People can come in for dinner, ask for the cd and put it on their dinner bill.”

What a way to get your establishment into people’s everyday lives and remain top of mind!

Art at home can’t be overlooked, and this is a great opportunity for spirit brands to partner with fineliving buildings with extensive resident amenity programs. Bartender Melissa Brooke has extensive experience as a beverage director in some of NYC’s most notable bar programs and, off on her own, has created a niche business in New York collaborating with building management companies that provide concierge style programming all the time, ranging from cocktail classes to yoga experiences, sushi making, cheese classes, and more. She shares a recent experience, “This particular building in New Rochelle is proud of

their artwork due to the ethos of the building and they specifically wanted cocktails to pair with artwork in the building.”

There really is a fine art to pairing with fine beverages, whether in your bar, restaurant, or home. The elegance of a cultural experience enhanced by superior sips is a memorable way to build business.

SIPS TO SAVOR

Just when you thought you knew Jack, in comes the new Jack Daniel’s Bonded Rye Whiskey. This bottling is the newest member of its Bonded Series, a line of expressions created to honor the distillery’s heritage It is bottled at 100 proof (50% alc. by vol.), and you can’t miss it’s Bottled-inBond designation that, in alignment with the Bottled-in-Bond Act of 1897, means the whiskey was distilled by a single distiller during a single season, matured in a government bonded warehouse for at least four years, and bottled at 100 proof.The grain bill of 70% rye, 18% corn, and 12% malted barley is charcoal mellowed before aging in new, handmade American white oak barrels and offers notes of dried fruit and toffee balanced with rye’s spicy finish.

Guests enjoying whiskey in the hotel lobby lounge filled with artwork (Photo Courtesy of 21C Hotels);

RESTAURANT INVENTORY MANAGEMENT IS A GAME CHANGER

Why taking inventory is worth it? The short answer is it’s not just about calculating your cost of goods sold, it’s about ordering and cash flow. Let’s talk about inventory management and how it’s a restaurant game changer.

Inventory is a fundamental tool you must use if you want to have restaurant success. I often hear from restaurant owners and managers alike that taking inventory is too monotonous, too time consuming and won’t make a difference in the restaurant because your chef, your kitchen manager, your general manager, even your bar man-

ager tell you they know what they need and what things cost. They’ve got it all in their head.

Let’s blow this misconception out of the water and demonstrate why taking inventory and managing your inventory is critical to your success.

Let me tell you how I learned the importance of inventory. And funny enough, I learned it from one of the worst managers I’ve ever worked for in my life. He walked me into a walk-in cooler and said, “David, what do you see?” I looked at him and the shelves and told him I saw food. He said, “No! It’s money.”

By the way, this proves you can learn

something from anyone. You need to understand that your restaurant’s inventory has a direct connection to your cash flow because what is on the shelves is money. I can tell you right now that there are restaurants that have so much food on the shelves that they put themselves in a cash flow crunch. The last time I checked you can’t go to the power company and pay your bill with a case of steaks. You need money to pay your bills.

Other benefits to taking and controlling restaurant inventory

• You will get better health department scores because your walk-in doesn’t have dirty, cluttered shelves and everything can be clean and tidy.

• You’ll have less theft because your shelves don’t a have massive amount of food, and you will notice when important inventory – such as some expensive fillets – are missing.

• You can clearly see everything’s been prepped because it’s all there and easy to identify.

• You won’t incorrectly 86 an item because someone couldn’t find the ingredients on the shelves. Everything is organized and you carry so much less that it’s easier to find the things you need.

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

• When you take inventory weekly, you can do it faster. I have $2 million restaurants that take inventory in under an hour every Sunday. This is possible when you set up your inventory programs properly, and there isn’t so much to count.

• You’ll put more money in your back pocket or bank account. By taking the food off the shelves and putting it back into the bank, you can run your business to do what’s necessary for the business. You could even use it to pay yourself!

• If you implement a simple key item tracker – where every day you track five to 15 items that are your most popular and/or costly items –one more way to prevent theft.

• You can reduce your cost of goods sold using a waste sheet, tracking the inventory that you actually throw away because it’s spoiled, prepared wrong, or some other mistake is made. Paying attention to the mistakes that are happening allows you to proactively stop bad operating practices and save you money.

When you have less on the shelves, you have more conscientious employees. When there isn’t a box (or case) of backup product, they’ll use every bit, scraping jars and bottles to stretch the

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SAVING PROFITS AND ENHANCING YOUR WINE SERVICE EXPERIENCE WITH CONTROLLED POURING

Imagine the incredible savings you could achieve by mastering the art of controlling your wine pour.

Picture this: you serve an average of 200 glasses of wine each evening. By taking control of every single pour, you could save an impressive average of $0.40 per one ounce pour. Now, multiply that by a year’s worth of 365 days, and you’ll find yourself with a staggering $29,200.00 in savings, solely from your wine expenditure!

It’s a well-known fact that overserving eats into your profits, leaving you with less to enjoy. On the

other hand, underserving can leave your valued customers feeling disappointed. So, what’s the best solution? It’s simple: a controlled pour.

Achieving this level of control is easier than you might think. There are three fantastic methods to consider: natural pour lines, stylish glassware with decorative designs, and elegant carafes. Each approach offers its own unique charm, allowing you to master the art of the controlled pour and reap the incredible benefits.

Natural Pour Lines:

Experience the elegant curvature

in the bowl where the round silhouette seamlessly merges with a gentle angle. These exquisite natural indentations effortlessly empower you to have complete control over your pour. The Chef & Sommelier Open Up collection is a perfect solution for a natural pour line. Its contemporary and revolutionary design is suitable for tasting all types of young wines with its large oxygenation area and closed rim to facilitate the concentration of flavors.

Decor:

Decorative glassware offers a multitude of benefits. It promi -

nently displays your logo to catch the customer’s attention, provides a perfect backdrop for Instagramworthy photos, and even serves as a pour line. By cleverly utilizing your logo, we can effortlessly create two pour lines, such as a 6 and 9 oz. pour. Explore decorated options from Arc Cardinal like the 16 oz. Cabernet “Grapes” glass, or add your own logo!

Carafes:

Offering wine in carafes is an exceptional way to enhance the experience for your customers who prefer to order wine by the glass. Carafes not only add a touch of elegance as the server gracefully pours the wine into the glass, but they also ensure that each pour contains the perfect amount of wine. It’s time to take control! Start saving thousands of dollars each year and impress your customers with your impeccable wine pouring skills.

Consult with your local Arc Cardinal representative and unlock the full potential of your wine service. Together, we can create a controlled pouring strategy that not only drives profitability but also enhances the overall wine service experience. To learn more, visit www.arccardinal.com/about/our-team

IMPERIAL DADE COAST TO COAST SHOW MAKES STOP AT MEADOWLANDS EXPOSITION CENTER IN SECAUCUS, NJ

Once again, an overflow crowd of industry professionals packed the Show floor last month at the Meadowlands Convention Center for the annual Imperial Dade Coast to Coast show.

“Our events have built a reputation for being filled with networking opportunities and a chance to explore the vast array of products and services offered by leading manufacturers,” Imperial Dade’s marketing director Laura Craven noted. “We were able provide a unique platform for businesses to connect and collaborate. With a diverse range of exhibitors from across the globe, attendees were able to expand their knowledge of product offerings and innovative systems.”

Whether you’re a seasoned industry professional or an aspiring entrepreneur, Imperial Dade’s annual event offers unparalleled opportunities for growth and success. The Garden State event has always been about providing an opportunity to stay ahead of the curve by exploring the latest trends and advancements in the industry. From innovative cleaning solutions to cutting-edge technologies like IoT and robotics, Coast to Coast ‘23 showcased products that could transform business operations for Northeast and Midlantic restaurant, hospitality and facilities management professionals.

“We strive to provide that ‘aha’ moment when a customer is able to gain valuable insights from knowledgeable experts and be at the forefront of industry developments,” Craven added. “Even with 130 plus locations, we understand at the heart of what we do is our commitment to serving our customers. While technological advancements can certainly enhance efficiency, we recognize that we are ultimately

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(L to R) Janitorial Management’s Carl Fischer, Teresa Fischer and Tashira Rodriguez.

(L to R) Imperial Dade’s Kara Sabino, Bob Tillis, Kevin Leminger, Jason Tillis and Mattoo Espresso’s Shlomo Levy

InLine Plastics’ Oren Clough

NHL Hall of Famer Glenn Anderson. was on hand to sign autographs for showgoers.

(L to R) Inno-Pak’s Adam Bechtold, Jack Waldron and Brian Masi of Imperial Dade

Bain Capital’s Olivia Howard toured the New Jersey event

Imperial Dade’s Laura Craven orchestrated a magnificent show.

(L to R) Bissell’s Tom Peluso with the Salvation Army’s Liz Manning and Ayfer Rifat

a people-centric company. Our customers rely on us to deliver, no matter where they do business. This commitment to service has been the driving force behind our growth. That’s why we continue to see trade shows as vital to our marketing strategy. These events provide an experiential marketing opportunity that is invaluable for brand building and awareness.”

A tour of this year’s show reinforced the importance of cleanliness and safety. The pandemic brought hygiene to the forefront for businesses across all industries. “We recognize that cleanliness and hygiene are no longer just the responsibility of a few individuals but a collective effort,” Craven detailed.

The show also enabled guests to create and implement food waste reduction strategies. Imperial Dade’s expanding Victoria Bay foodservice packaging line has become a valuable tool in helping operators minimize waste and save money by right sizing their food packaging. “The show really gave operators the opportunity to find perfect fit for food containers, bags, and other packaging materials, with a goal of minimizing waste and save money.” Show-goers also found a number of portion control and accurate order management solutions that are crucial in reducing food waste.

This year’s event featured a focus on the importance of preventative maintenance and certified repair service of floor equipment in a pop-up repair shop on the show floor. Imperial Dade technicians were on hand to demonstrate their work and explain why an asset management strategy is important to any business using floor equipment.

Craven and her Imperial Dade show team always have an ear to the latest challenges facing their customers. “This year we saw our New York City customers needing to respond to the changes in garbage collection,” Craven added. “We were ready at the show with everything from heavyduty waste receptacles to properly sized can liners and innovative cleaning products, businesses can find a

comprehensive range of options to address their waste management needs.”

Imperial Dade, a leading distributor of foodservice packaging and janitorial supplies, has been very busy acquiring firms across North

America. Last month it closed on the purchase of Blainville, Quebec’s Ralik Products. The transaction represents the 72nd acquisition for Imperial Dade under the leadership of Robert and Jason Tillis, Chairman and CEO of Imperial Dade.

(L to R) Georgia Pacific’s Kevin Moriarty, Kristin Sonna, Carrie Assili and Imperial Dade’s Dean DiSibio

(L to R) Sani-Professional’s Olivia Hernandez, Stephen Hermosura and John Caton

(L to R) Rubbermaid’s James Cooper, Lauren DiGiuseppe and Maya Wilson

(L to R) GOJO’s Angie Manzilli, Charlie Grippaldi, Rob Ferrei and Dan Flynn

(R) Sodexho’s Michelle Rubino used the show to find new napkin dispensing strategies.

(L to R) Indiana Carton’s Andy Kenney visited with Restaurant Associates Larry Arena

(L to R) Supreme Supplies’ Rob Whitehead. and Xavier Infante demonstrated the power of durable trash bag technology with Poly Ethic’s Francisco Ramirez

(L to R) University of Delaware’s Bill Nester, Brittany Clark, Ivy Boardley, Adolf Brewer and Andri Williams

CALIFORNIA’S RESTAURANTS AND UNIONS FORGE FAST ACT AGREEMENT

Last month, labor unions and the California restaurant industry reached an agreement that promises to significantly impact the fast-food chains throughout California. This deal involves, among other things, raising the minimum wage for fast food workers to $20 an hour and eliminating an industry-supported referendum scheduled for the 2024 ballot. The deal also removes language that would have held franchisors jointly liable for labor violations of franchisees. Thus, while this deal is seen as a win for workers, it also includes welcome news for fast-food restaurant chains and their franchisees.

One of the most immediate effects of this decision is the increase in labor costs for fast-food franchisees. The current state minimum wage is set to increase to $16 an hour in

2024. Under the recent deal, the minimum wage for fast-food workers across California will be $20 an hour by April 2024 at fast-food restaurant chains with more than 60 locations in the United States. This 25 percent wage increase in just a few years could pose challenges for franchisees already operating on tight profit margins. To remain competitive, franchisees may need to find ways to absorb these increased labor costs, such as raising menu

prices or exploring more cost-effective operational strategies.

Last year, Governor Gavin Newsom signed AB 257 into law. The law created a “Fast Food Council” within the Department of Industrial Relations (DIR). The Council was given the authority to impose binding sector-wide minimum standards on wages, working hours, and other conditions related to the health, safety, and welfare of fast-food restaurant workers. In response, industry groups were able to qualify a referendum for the November 2024 election, which put a hold on implementation of the Council.

Earlier this year, a new bill was introduced that further targeted the industry. AB 1228 would have imposed joint liability on a fast-food franchisor for its franchisee’s violations of a host of laws, including the Fair Housing and Employment Act, wage and hour laws, and the Private Attorneys General Act (PAGA).

Meanwhile, in this year’s state budget act, the Industrial Welfare Commission (IWC) was re-funded, after nearly 20 years with -

out funding. The IWC was allocated three million dollars to convene industry-specific wage boards and adopt orders specific to wages, hours, and working conditions in any industry, with specific direction to prioritize for consideration industries in which more than 10 percent of workers were at or below the federal poverty level.

Since then, representatives of the fast-food industry and labor unions have been involved in a series of meetings and discussions, facilitated by the governor’s office, to develop a compromise and a way forward.

The agreement also establishes a council with the authority to further raise the minimum wage for fastfood workers by up to 3.5 percent annually. This provision introduces uncertainty for franchisees, as they must now consider the potential for ongoing wage hikes. These incremental increases could compound labor costs over time, impacting franchisee profitability and business sustainability.

While the new legislation seeks to create uniformity by preventing local governments from setting higher minimum wages for the fast-food industry, it allows local governments to raise the minimum wage for all workers. This means that franchisees operating in areas with a high cost of living may face additional pressure as they compete for talent in a market with higher minimum wages for all employees.

One notable change in the agreement is the removal of language that would have held fast-food chains

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“This agreement provides a predictable future for California restaurant operators and includes a tremendous investment in the QSR workforce, while eliminating regulatory and legislative threats endangering their businesses.”

— Sean Kennedy

PLUMBING: CREATING A SUCCESSFUL STRATEGY FOR THE OFTEN OVERLOOKED TRADE IN YOUR RESTAURANT

It’s often overlooked but plumbing plays a crucial role in the operation of a successful restaurant, serving as the backbone of the establishment’s infrastructure. Sure, it’s a clean restroom but there truly is so much more. A well-functioning plumbing system ensures the smooth functioning of various essential operations within the restaurant.

Think about all the touch points in which plumbing is crucial to the success of a restaurant operation. Firstly, it is responsible for the delivery of clean and potable water, which is indispensable for food preparation, cooking, and beverage service. Additionally, plumbing facilitates efficient food disposal, preventing the

accumulation of waste and maintaining a hygienic environment. Proper drainage systems are essential for the smooth flow of wastewater, preventing potential blockages or unpleasant odors that could negatively impact the dining experience. Moreover, plumbing also supports the operation of dishwashers, ice machines, and other vital equipment, ensuring

they function effectively.

At Day & Nite as we work with our customer base up and down the Eastern Seaboard, we often find that plumbing is overlooked but restaurant and foodservice operators. As with so many things, the Pandemic changed how vital plumbing is to restaurants/foodservice operation. Although it was never unimportant, from a front-of-the-house perspective in the Covid era attention to hygiene detail now ranks as one of the most crucial customer experience categories. Operational hygiene is no less important. Next to fire, water on the floor is as catastrophic for a commercial foodservice establishment as it gets. Clearly, well maintained plumbing beats emergency repairing any day of the week.

Yet in this past summer of extreme weather, I submit there’s an even higher order: sustainability. Disgusting as they are, grease traps are pretty much serviced today as last century—hoses draped across a floor pumping some of the nastiest waste into a truck. Just as environmentally sound solutions clean up huge oil land and water oil spills, restaurants that are serious about a healthier planet are wise to adopt these safer, more ecologically sound solutions.

Our advice is to update your plumbing strategy by creating a new

punch list. It will guide you to solutions for a well-functioning plumbing system for overall operations and to protect your restaurant’s reputation. The mission is proactive prevention more than concerned attention when there is a problem. This is achieved by first qualifying a professional organization you can trust and then taking that trusted partner’s advice—transcending a punch list. It can be said plumbing is one of the oldest forms of technology, it’s so common and standardized it’s easy to forget just how delicate and fickle commercial plumbing systems can be.

I think there are many times when definitions of “water” and “plumbing” get confused. Let’s go back and ask the most basic of questions: how is the water supplied to the restaurant? The most basic question deserves the most basic answer: pipes. But even this most basic thing can be taken for granted. Age and design are major factors. Remember, it wasn’t all that long ago lead pipes dominated! Water pressure, subject to change without your notice is at least as great a factor especially because dishwash-

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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.

The uninitiated would be shocked to learn how many rubber gloves are retrieved deep from sink drains, how many solids are creating toxic grease trap stews, how often things one may not see conspire for the catastrophic.

The career of Rene J. Marquis, the American Culinary Federation’s (ACF) new national president, reads like a Hollywood movie script. The career goals of Master Sergeant Marquis, CEC, CCE, PCEC, CCA, AAC did not originally include the U.S. Army. But two chance meetings would take the 21-year veteran to fifty-two countries around the world, cooking, teaching, and competing while proudly serving his country.

Chef Rene’s interest in cooking was sparked by his first job, washing dishes for a Chinese restaurant in his hometown of Lewiston, ME. During his senior year in high school, he enrolled in the culinary program at Lewiston Regional Technical Center. At a culinary competition in New Hampshire, he met CIA chef-instructor Fritz Sonnenschmidt, who said, “Come to my school.” That moment changed Rene’s life.

Chance meeting number two came following Chef Rene’s CIA graduation while he was working as garde man-

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RENE MARQUIS

National President of the American Culinary Federation

ger and chef tournant at the Broadmoor Resort in Colorado Springs, CO. A four-star general from a nearby military base frequented the dining room and enjoyed Chef Rene’s creations. One day he asked, “Why don’t you come be my chef?”

After serving as an enlisted aide to two generals, Rene requested to be assigned to the 18th Airborne, Ala Carte Troop Feeding Dining Facility at Fort Drum, NY. At the rapid-deployment, state-of-the-art venue, he served as a shift leader. While at Fort Drum, Chef Rene was deployed four times to locations including Bosnia, Kuwait, and Panama.

Rene served as the senior chef-instructor in the States at the Quartermaster Center and School with the Army Center of Excellence, Subsistence in Fort Lee, VA. There he taught the flagship culinary course for all of the military services—the Advanced Culinary Skills Training Course, which focused on mastering the fundamentals of cookery and pastry preparation.

In addition to his teaching duties, Chef Rene was drawn to the world of culinary competitions. On several occasions, he had been selected for the Culinary Olympics, the largest American Culinary Federation (ACF) sanctioned competition in the world.

Chef Rene served as the enlisted aide to the commander of United States Special Operations Command, one of only 90 such positions in the entire army. He regularly judges culinary competitions, proctors ACF certifications, participates in charity fundraisers, starred in a YouTube cooking series called Dinner Boot Camp, and won on Alton Brown’s show, Cutthroat Kitchen, Season 1 Episode 7.

He has been an active member of the ACF for several decades and was recently installed as the association’s new national president. With the importance of chefs now expanding into so many disciplines, Total Food

Service wanted to share Rene’s vision for the role of today’s chefs across the country.

Can you please share what sparked your interest in the industry?

I only did two things growing up in my hometown of Lewiston, ME: I played hockey and I worked in a kitchen because it was warm! I started at a Chinese restaurant called Cafe Hut as a dishwasher and then worked my way to handling fryers on weekends.

After being there for almost two years, I got an opportunity to work on

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The 2023-24 ACF Board of Directors: Front Row (L to R): ACF National Secretary Jeff Bacon, CEC, CCA, AAC; Immediate Past President Kimberly Brock Brown, CEPC, CCA, AAC; Vice President, Central Region Rajeev Patgaonkar, CEC, AAC; and ACF National Treasurer Kyle Richardson, CEC, CCE, AAC. Back Row (L to R): Vice President, Northeast Region Ray McCue, CEC, AAC; American Academy of Chefs Chair Joe G. Aiello, CEC, AAC, HOF; ACF National President Rene J. Marquis, CEC, CCE, CCA, AAC; Vice President, Southeast Region Bryan Frick, CEC, AAC; and Vice President, Western Region Greg Matchett, CEC, AAC.

the woks and made fried rice. That’s all I did and then one of the chefs from the restaurant decided he was going to open up his own Chinese restaurant down the street and I went with him. I was intrigued by how much I learned in the restaurant. I had a high school culinary vocational class, which was really cool.

From there, I went to a culinary competition while I was in high school at the Balsams in Dixville Notch. I had three master chefs as my judges, and long story short, I put out this beautiful mirror frosted with powdered sugar and a watermelon basket. I didn’t win a prize, but three of the judges (Axanar Smith, Anton Florian, and Joe Amendola) came to me and said, you need to come to our school. I asked what school, and they said the CIA. I’d never heard of the CIA outside of the federal agency! There was a three-year waiting list at the time, but they found me a spot for the class beginning in July 1990, and there I went.

What were your takeaways from the CIA?

The takeaway was time management and scheduling. I had classes in the morning. I worked in the school store in the afternoon. Every night, I had an event or a club that I was in. Monday night was gourmet. Tuesday Night was Epicurean. Wednesday night was ice carving. Thursday night, I played hockey with President Ferdinand Metz, because I was on the CIA hockey team. On weekends, my roommate and I worked at Anthony’s Pier Nine catering on the other side of the river, going towards West Point.

As you look back at your culinary education, are we teaching the next generation correctly? What is it we should be adding to today’s curriculums, especially as you move into your leadership role with the ACF?

I’ve seen culinary programs evolve, and I see the way that we’ve changed. We used to teach, what was called, direct functionality by teaching just

classical recipes. Now, we have to change and teach things differently and modernize some things. I’ll give you a good example. Our technology for equipment has changed from just having a four-burner stove and a convection oven. We have all these different cooking techniques. We have all these different ways of reheating and recirculating and doing all this magic with food. You must look at these Turbo-Chef ovens, and you must look at some of the equipment that has been made, where they can steam, bake, and fry all in the same piece of equipment. That is taking us away from the traditional way, putting things in a pan, sauteing it, letting it rest, slicing it, and putting it on the plate. Technology has evolved and dramatically changed how we cook.

There is so much conversation throughout the industry about the challenges of the labor market. Can you please share your read?

Pre-COVID, I thought we were in a great place. Now I see post-COVID that we are in a very different place. It’s almost as if people don’t have to go to work and smell like a French fry when they come home to their family. Frankly, many industries pay better. I think part of the shortages we have in the industry is that people don’t want to deal with working in a traditional restaurant environment.

In other words, we’ve taken the art out of culinary art, and we’ve turned it into food production?

Yes and no. Yes, I agree with that. But I don’t think we’ve done that. I think that changes in society with the growth of takeout and delivery and third-party apps like Uber Eats and DoorDash have changed how we eat. It’s strange, we’re always worried about the chef and the cook being ServSafe certified. Then we send out our food with a third party, who has no certification training or no oppor-

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tunity to understand what food safety is. How did society accept that we’re worried about the cook washing his hands and not about where our food is sitting in the car being delivered to our house? So that’s a gray area for me.

What other significant changes need to be recognized for creating change in the chef’s role?

Restaurants and businesses got very sophisticated during the Pandemic. They became retailers learning how to sell bags of flour and gallons of milk and things they never sold out of their front door before, because there was no flour on the shelves to make bread. There was no sugar on the shelves to make desserts because everybody was at home. It’s amazing because I worked with F.DICK knife company prior to joining Land O’ Lakes, and I saw our sales rise because everyone was at home cooking. Everybody was buying knives, cutting boards, cooking equipment, pots and pans, and kitchen tools during COVID-19 because they were all cooking from home and they needed those necessities.

Do you see takeout and delivery as the predominant way that America eats now?

No, I think there’s a time and place and time for all of that. I think things that were once convenience foods are now more convenient. I think a lot more people are accepting the fact that foods may be pre-prepared. And I just travelled through an airport last week, and you see these machines that have these salads that are already pre-done. All you do is you put your dressing on and shake it up. Is that taking away from the foodservice industry? No, because it is still prepped and, packed, and made by human beings. But the problem is, there’s no customer interaction. So, there’s a person, then there’s a step missing. It’s kind of like how we added the “Uber Eats” layer of delivering the food to the chain. It’s interesting because we thought we had made progress when we went farm to table and cut out the middle person. Because the farmer produced the food, it went to the

broadliners like SYSCO or US Foods, and then was delivered to the restaurant. Well, now we’ve gone in the opposite direction. With the chef making the food and then someone delivering the food to the customer. So there’s no interaction, there’s no facetime with the customer.

So is hospitality as we knew it dead, or is it being redefined? And as you look at your role, and this constituency that you represent, is it up to the chef to bring that facetime/interaction back into the dining room?

Yes, I think it is. I’ll tell you this, from the education side, from the NACUFS with college and university students’ standpoint, they have more students than they’ve ever had. And now I’m hearing about culinary schools. They have way more students than they had before pre-COVID. So, I think the industry is coming back. It’s just going to take time. It’s not something that’s going to happen overnight, like COVID did. The key to success in this post-Pandemic era is about educating the customer. We are finding that people will pay more now for better and cleaner food. The dining guest wants to know where the food came from more than they did before COVID because they’re more educated. They’ve done their own cooking, research, and trial and error. So now they’re trusting the professional chefs to do it again.

So many of today’s chefs aspired to become or somehow became brands, TV shows, books, online presence, etc. Since you got into this, how has the role or the branding of a chef changed and evolved?

Wow, that’s a really tough question. The role of the chef, I don’t think, has changed. I think the way that we credit the chef and the way that we honor the chef has changed. Because I’ll tell you, when I went to culinary school, and there were no food networks, or cooking shows that are on ABC and Fox, etc. The good news is they have helped raise the profile of our industry. The bad news is the realization that you’re

continued on page 44

going to go to culinary school and, unfortunately, not remotely coming close to becoming the next Food Network star. It is misleading because when I was in the Army, I saw these individuals thinking I’m going to go to culinary school and become the next Bobby Flay or Guy Fieri. The truth is that all of this stuff is just about timing and being at the right place at the right time. I’ve worked with some of those chefs on the Food Network when I was on Cutthroat Kitchen. I did some cooking competitions with Guy Fieri, Alton Brown, and Bobby Flay. They’re just great chefs, but everyone has their own specialty.

You need to remember that every chef makes a contribution in their own way to our industry.

You mentioned your time in the Army. Thank you for your service! How did it expand your horizons and how did it help you grow?

After graduating from CIA, I worked at the Broadmoor in Colorado Springs. While I was at the Broadmoor, a fourstar general asked me to come work for him.

Then there was a conference at the Air Force Academy, and I was cooking breakfast, lunch, and dinner for some four-star admirals and generals, not knowing anything about the service or what they did. One of the generals said, ‘Hey, come work for me’, but I said no thanks for now. Two months later, I got a fax from him that was like 27 feet long! But it basically said Come join the army. We’re going to pay off your student loans and give you a cash bonus. So I said, “See you in three weeks!” and I journeyed to South Carolina, where I attended advanced cooking training at Fort Lee, and off I went.

How did your career in the military turn you on to competitive cooking?

I was working for a very powerful army general in Florida. I discovered that the Army was involved with selecting a Culinary Arts team for the United States that competes at the Culinary Olympics and the World Cup, as well as other international compe-

titions. But I found out the army had a Culinary Arts team. I got the chance to try out for that team and won a spot on the 1999 team. The amazing thing is, once you’re part of USACAT (United States Army Culinary Arts team), it’s something that you get to keep for the rest of your life. Never did I think I would have the chance to compete at multiple culinary Olympics and multiple culinary World Cups. I would have never gotten that opportunity just playing hockey.

How does the world of cooking competitions differ from working in a kitchen every day?

It’s more similar than you think because I think your customer is also your competitor. So, I look at food differently. When I send food out to a customer, and the plate comes back empty, I know that I have won. My wife’s a chef as well and we use that very same philosophy in our home. When we have guests over and the plates come back clean, I’m thinking: we won.

But cooking competitions are a sport and are not for everyone. Some chefs can teach, some people can compete, others can do demonstrations, and very few can do all the above. The takeaway about cooking competitions is you get instant critique and gratification on what you did well and what you need to improve. Competing has been integral in my career because no one thought chefs in the Army had any talent. So, kicking everybody’s butt in the civilian world as a military chef was a way to make a statement. It has spread to the other branches of the service. There used to be the Freedom Chef Challenge with the Navy, Marines, Coast Guard, and the Army. They squared off in a cooking competition called the Freedom Chef Challenge. I’m proud to say that all three of the army teams I was a part of won the beautiful Eagle Trophy out there at Fort Lee. I am so proud to see my and my partner’s names on that trophy for each of the three consecutive years we won. It’s interesting the Army started

continued on page 46

the competitions as a push for their culinary training program with a goal of certification.

When did you get involved with the ACF and how has it impacted your career?

I got involved when I was at the CIA, I became the student chapter president of Hyde Park Beekman Arms culinary chapter. It’s been a motivating factor and helped me elevate my career with an opportunity to continue to learn. Involvement with the ACF is all about education, mentorship, certification, and apprenticeship that, which are the foundations of a successful career for a chef. It is interesting that, when I got involved, we didn’t have social media. You found out about the ACF, by physically talking to someone, either on a phone that had a landline, or you were standing in front of the person. Now, you can find out about the ACF by going to any social media page or seeing someone’s post about

an ACF meeting. I can’t begin to tell you how proud I am of our chapter here in Tampa Bay.

As you set your agenda for your term as president, what are the highlights on that agenda?

For me, it’s really just helping the food service industry and helping our chefs transition to Post-Pandemic life. I hate still using the word, COVID, but it affected so many people in our industry.

We’re starting to see already the industry rebound, but we want to rebound to the point where there is a full recovery. ACF certification was something for many that was put on hold for many during COVID. Many of the larger professional food service companies that have sporting venues and manage contract feeding for schools and catering had pre-COVID, and the requirements were for their chefs to be ACF certified. They’ve finally made that a requirement again. It’s back in the mix because we see them reaching

out to chapters and reaching out to Chefs saying: we need you to get certified by the end of the year and/or you have six months left to get certified. What is important to remember is that our ACF certification guaranteed that the employer they were hiring someone who could really cook without fear of an inflated resume. My goal is that just as a doctor is called “Doctor,” we want to see a certified chef called “Chef”..” As the ACF pushes certification, more people in the industry are going to want to attain this level of

certification. With that will come both better pay and better position.

How can the ACF share opportunities for chefs outside of the traditional restaurant kitchen?

Our new board, committees, and task forces already give us a bigger reach. We’re trying to create a bigger web so that we can capture more people on the web. We will be looking to re-establish great partnerships with

continued on page 48

“It’s strange, we’re always worried about the chef and the cook being ServSafe certified. Then we send out our food with a third party, who has no certification training or no opportunity to understand what food safety is. How did society accept that we’re worried about the cook washing his hands and not about where our food is sitting in the car being delivered to our house?”

RENE MARQUIS , from page 46

other associations in our industry. We need to reignite our strong partnerships with healthcare and research chefs. Frankly, we need to pay better attention to when each of those groups has their conventions so that we can help each other.

I literally left the ACF convention in a hurry to get to the second and third days of the NACUFS convention because I was judging that competition in Baltimore.

Your career path led to a move to the corporate side with your work at Land O’ Lakes. What attracted you to that opportunity?

It’s very different from not having to work a whole lot of nights, weekends, and holidays. That’s one benefit of being on the corporate side. But the other part of being on the corporate side is my role as a corporate chef and dealing with customers who are in the industry. Not only do I get to bring them my professional experiences, but I also get to bring them the experiences and the challenges that I’ve been

through with the American Culinary Federation. The chefs we work with see our jackets and ask what those letters mean. The fact that they don’t know what the letter means hurts my feelings, but at the same time, it creates a new conversation about certification, and with that comes interest in the ACF. I find that one of the biggest battles we are fighting is that many restaurant chefs think they’re at their highest level and don’t need the ACF. But the truth is you’re never going to be able to go from being a restaurant chef to a country club chef, or to a Ritz Carlton chef, or a corporate chef unless you have some formal levels of certification. We are trying to create an understanding of the importance and differences of both professional and personal connections. If you still feel ACF is not for you as a restaurant chef, it may be a great tool for your kitchen staff. It’s a great way to lift them up.

Are chefs responsible for public schools and kids in K-12, adopting

healthier eating or is the chef just part of the message?

My wife leads the International Chef’s Day Initiative, an international collaboration with chefs to share our noble profession with students, educate children about food and sustainability, and make healthy food choices. I think that what our kids eat is everybody’s responsibility, from the parents to the babysitter, the nanny, the neighbor, the grandparents, the chef, and the cooks.

I used to teach culinary school at the high school level. I always told my students: listen, you may forget math, you may forget science, you may forget history. Pay clear attention in this class because you’re going to need to eat every day for the rest of your life! The other thing I’m seeing after COVID is that we’re starting to see more common trades come back, such as carpentry, automotive, and electronics, because, like culinary, they are life skills. In our case with culinary programs like SkillsUSA and the Pro Start, you can graduate a high school

program and be confident of finding a job.

What’s the next step for somebody who would like to get involved with ACF?

Go online, go to a local chapter meeting. It all starts with a Google search.

Many times, it comes from the outreach of our chefs. We’re finding that our ACF chefs are going to restaurants and taking the time to talk to the chefs and introduce them to the ACF. One of our biggest challenges is how we embrace the restaurant chef who’s not interested. Because they don’t need what we’re offering to keep their position. But we have to educate them and tell them it’s not just for this position, it’s for the future in any role, and for their staff. We want to help that chef write their next chapter.

All photos courtesy of the American Culinary Federation

Established in 1929, The American Culinary Federation, Inc. (ACF) is the premier professional chefs’ organization in North America with more than 14,000 members in over 170 chapters nationwide. From regional and national events to certification and publications, ACF provides resources that will keep you on the cutting edge and involved with the culinary industry.

WHAT WE’RE READING: WHAT WE’RE WATCHING:

WHAT WE’RE LISTENING TO:

• Burnt Ends - Dave Pynt, Singapore

• Mume - Richie Lin, Taipei

• Den - Zaiyu Hasegawa, Tokyo

• Florilege - Hiroyasu Kawate, Tokyo

• Brae - Dan Hunter, Birregurra

• Igni - Aaron Turner, Geelong

• Disfrutar - Mateu Casañas, Oriol Castro en Eduard Xatruch, Barcelona

• Marine - Alexandre Couillon, Noirmoutiers

• Central - Virgilio Martínez Véliz, Lima

• Maido - Mitsuharu Tsumura, Lima

• Saison - Paul Chung, San Francisco

• Mugaritz - Andoni Luis Aduriz, Bilbao

• Kadeau Bornholm - Nicolai Kadeau, Copenhagen

• El Celler de Can Roca - Joan, Josep en Jordi Roca, Girona

• Mikla - Mehmet Gürs, Istanbul

• Yam’Tcha - Adeline Grattard, Paris

• Odette - Julien Royer, Singapore

• Manu - Manu Buffara, Curitiba

• Atomix - Junghyun Park, New York City

• Air du Temps - Sang Hoon Degeimbre, Liernu

COMMON GROUND

Directed by eco-filmmaking duo, Josh Tickell and Rebecca Tickell, (Fuel, The Big Fix, Kiss the Ground), COMMON GROUND features Laura Dern, Jason Momoa, Rosario Dawson, Woody Harrelson, Ian Somerhalder, and Donald Glover.

The film chronicles the budding “Regenerative Agriculture” movement, a type of farming based on working with nature, instead of against it. The film profiles a hopeful and uplifting movement of white, black, and indigenous farmers who are using alternative “regenerative” models of agriculture that could balance the climate, save our health, and stabilize America’s economy and provides hope for future generations with concrete ways to fix a broken planetary system.

COMMON GROUND is the highly anticipated sequel to the juggernaut success documentary Kiss the Ground, which touched over 1 billion people globally and inspired the United States Department of Agriculture (USDA) to put $20 billion toward soil health.

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

book reviews...

Signature Dishes: 50 Chefs Share Their Secret Recipe

by Amelie Vincent

Gathered from some of the world’s leading chefs, this collection presents dishes which their creators believe epitomize their cooking. Each is beautifully photographed, accompanied by a recipe and an interview with the chef discussing the reason a dish was selected. Many of the world’s most famous chefs are included:

• Benu - Corey Lee, San Francisco

• Arzak - Elena Arzak, Bilbao

• Azurmendi - Eneko Atxa, Bilbao

• Koks - Poul Andrias Ziska Faroe Islands

• Sollerod Kro - Brian Mark Hansen, Copenhagen

• Lido 84 - Riccardo Camanini, Florence

• Neolokal - Maksut Askar, Istanbul

• Mirazur - Mauro Colagreco, Menton

• Osteria Francescana - Massimo Bottura, Modena

• Le Calandre - Max Alajmo, Rubano

• Nerua Guggenheim - Josean Alija, Bilbao

• Hisa Franko - Ana Roš, Kobarid

• Twins Garden - Ivan & Sergey Berezutskiy, Moscow

• Neighboorhood - David Lai, Hong Kong

• Prateek Sadhu - Bombay

• Le Clarence - Christophe Pelé, Paris

• Chairman Kwok - Keung Tung, Hong Kong

• Ha Salon - Eyal Shani, New York City

• Amber - Richard Ekkebus, Hong Kong

• Le Pristine - Sergio Herman, Antwerpen

• Materia - Joao Rodrigues, Lisbon

• Belcanto - Jose Avillez, Lisabon

• Kol - Santiago Lastra, London

• Maos - Edoardo Pellicano, London

• Gaa - Garima Arora, Bangkok

• Aponiente - Ángel León, Santa Maria

• Vea - Vicky Cheng, Hong Kong

Disfrutar Volume 2 in English by Oriol Castro, Eduard

Xatruch, and Mateu Casanas

continued on page 52

This handsome, boldly designed two-volume set demonstrates why the Barcelona restaurant Disfrutar continues to fascinate fine-dining lovers and ambitious culinary professionals.

The sequel to an earlier set covering 2014-2017, Disfrutar Volume 2 highlights the most successful dishes from the restaurant’s menus in 2018-2020. There are 96 dishes reproduced in precise detail, with extensive commentary on the creative dynamics involved in their conception and creation.

About the restaurant

Disfrutar was founded by three chefs who had worked together at elBulli. Its name means “Enjoy!” and despite the technical expertise on display at the restaurant and in this book, pleasure in eating is a guiding principle of the chefs’s efforts.

Year after year the restaurant re-

ceives accolades of the first water: in 2023, it was voted number two in The World’s 50 Best Restaurant List. It currently holds two Michelin stars and

is one of the most sought-after dinner reservations in Spain.

About the book

Disfrutar 2 comes as a boxed set, in English or in Spanish. The larger recipe volume is a special ring binder which can be opened to remove pages for use in the kitchen. The smaller, clothbound book includes reflections and insights from the chef on the challenges of staying at the top of their creative game.

As a novelty, some of their recipes and techniques include QR codes with links to videos of how they are made.

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

PIZZA PODCASTS

There are at least a half dozen pizza podcasts and they all approach pizza in different ways. The Hot Slice and Smart Pizza Marketing are aimed at professional pizzeria operators and personnel while Pizza Quest and What’s Good Dough are more about the serious pizza fans and amateur pizza makers.

The average pizza lover will enjoy listening to Alfred Schulz and Arthur Bovino’s new show Pizza Pod Party. Each episode features a different guest, but unlike all the other pizza shows this one talks to celebrities and public figures who have little or no connection with the pizza business. Guests have included The Daily Show’s Roy Wood Jr, professional athlete/journalist Sarah Spain, comedian Michael Ian Black, MSNBC’s Ali Velsci, and CBS Sunday Morning host Nancy Giles. En route to the interview, Alfred and Arthur plow through some of the week’s pizza news.

FROM BARCELONA TO NYC: A CHEF’S CULINARY JOURNEY PROMOTING KOREAN VEGETABLE FERMENTATION AND PLANT-RICH CUISINE

A Conversation with Chef Jaume Biarnes, Director

of

the Yondu Culinary Studio

When I initially arranged an interview with Chef Jaume Biarnes at the Yondu Culinary Studio in South Street Seaport, I anticipated a brief conversation lasting about 45 minutes. To my surprise, our engaging discussion stretched on for almost two hours, leaving me with a growing list of questions and an insatiable curiosity.

Chef Jaume, drawing from over 25 years of experience in the food industry, is a passionate sharer of knowledge and a trailblazer in culinary research and development, with a particular focus on health and sustainability. His culinary journey began in his hometown of Barcelona, where he honed his skills in various restaurants. He later spent five transformative years at the renowned el Bulli restaurant un-

der the guidance of Chef Ferran Adria. Starting as a Chef de partie, he eventually became a key figure in the creative department, driving the development of innovative culinary techniques. Following his fine-dining experience, Chef Jaume made a deliberate shift towards community-oriented projects. He joined the Alicia Foundation, an independent non-profit kitchen and research lab, as their Culinary

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

Director. In this role, he led a multidisciplinary team of chefs and scientists, collaborating on projects tailored to local communities, with a strong emphasis on health and sustainability since 2005.

Throughout his illustrious career, Chef Jaume has spearheaded culinary R&D initiatives in collaboration with universities, corporations, and research centers on a global scale. He has also contributed as an author-collaborator to numerous technical publications and the elBulli Restaurant Books (1994-2005).

Today, Chef Jaume serves as the Director of the Yondu Culinary Studio in New York City, a culinary space dedicated to promoting Korean Vegetable Fermentation and fostering healthy, plant-rich eating. At its core is the flagship product, Yondu Vegetable Umami.

During our conversation, I delved into topics centered around how chefs

continued on page 120

(L) Chef Jaume Biarnes in the Yondu Culinary Studio; (R) Chef Jaume and another chef prepare plant-based cuisine for an event

NEW YORK’S RESTAURANTS PREP TO DEFEND NEW THREAT FROM WAGE THEFT LEGISLATION

Governor Kathy Hochul last month signed a package of legislation to support, protect, and expand benefits for New York workers. The Governor signed legislation to make wage theft a form of larceny and allow prosecutors to seek stronger criminal penalties against employers who steal wages from workers.

Labor experts say wage theft is prevalent in the restaurant industry because its workforce is heavily made up of undocumented immigrants, who are less willing to speak up because of their status.

More than 60% of restaurant workers living in New York City are immigrants, according to a 2020 study by the New York state comptroller’s office. Of the 317,800 workers in the industry, 44% were Hispanic and 20% were Asian, the study found.

“This legislation will help to ensure that all New Yorkers receive the

benefits and protections that allow them to work with dignity,” Governor Hochul said. “My administration is committed to making our state the most worker-friendly state in the nation, and I thank the bill sponsors for their partnership in our mission to establish the strongest and most robust protections right here in New York.”

NY Attorney General Letitia James said, “Everyone deserves a safe workplace where they are treated with dignity and respect. The legislation being enacted today will help protect workers across the state, particularly immigrants and other vulnerable New Yorkers who are often the likeliest victims of employer abuses like wage theft and discrimination. From now on, prosecutors will have the tools they need to stop perpetrators of wage theft who steal billions of dollars from New Yorkers every year. I want to thank Governor Hochul for enacting these important measures, Assembly member

Cruz, Senator Breslin, and all the other elected officials for their leadership in sponsoring this legislation, and our partners in organized labor for tirelessly championing these issues.”

The wage theft legislation change allows prosecutors to seek stronger penalties against employers who steal wages from workers.

State Senator Neil Breslin said, “Wage theft is one of the more serious forms of worker exploitation. Oftentimes it is perpetrated against some of our most vulnerable populations including undocumented immigrants and low-income workers. Adding wage theft to the types of activities included in the crime of larceny is a critical step to ensuring that workers receive what they are entitled to. I applaud Governor Hochul for signing this important measure into law.”

“This law will arm prosecutors with a new powerful tool to go after greedy employers who steal wages, allowing them to pursue larceny charges and aggregate cases,” added Assembly member Catalina Cruz.

Approximately $3.2 billion in wages is stolen from over 2 million New Yorkers every year. While wage theft disproportionately impacts low wage working-class New Yorkers, its repercussions are felt by all of us— from directly impacted workers, to law

abiding business who must now face unfair competition. Through this new law, we are sending a resounding message: wage theft will not be tolerated in our state. Together, we stand unwavering in our commitment to justice and fairness for every worker.”

New York is taking an expansive approach to protect employees and their wages. Failure to properly navigate the State’s complex wage and hour laws now carries potentially harsher outcomes than the already existing criminal and civil penalties. While criminal prosecutions for these offenses will likely be rare and limited to the most egregious violators, all employers are well advised to pay close and careful attention to compliance with their wage payment obligations, and to consult with wage-and-hour counsel if they have any concerns about the administration of their payroll.

“What is crucial to understand is that the restaurant operator needs to pay close attention to the simplest of details,” noted Amanda Fugazy, Partner, Ellenoff Grossman & Schole. “Minimum wage is set to change during the last week of December and something as simple as not working with your payroll company to take that into account could create a major violation that could easily be avoided.”

“Minimum wage is set to change during the last week of December and something as simple as not working with your payroll company to take that into account could create a major violation that could easily be avoided.”

— Amanda Fugazy, Partner, Ellenoff Grossman & Schole

4 ESSENTIAL QUESTIONS TO ASK BEFORE BUYING BACK OF HOUSE SOFTWARE

As a restaurateur, increasing efficiency and profitability is always top of mind. The right back of house software can help you boost both of these critical success factors, but with so many solutions to choose from, it can be hard to figure out which is best for your business. This is why asking the right questions is key.

In this article, we’ll provide an overview of essential back of house software, and share four questions you should ask when evaluating solutions for your restaurant.

What is Back of House Technology?

Technology plays a crucial role in back of house management. Think of the back of house like the engine

that powers service: your restaurant kitchen, administrative offices, and employee spaces help create the magic in the front of house. Back of house software is what keeps the engine running smoothly and profitably.

So, what kind of tech are we talking about? The main types of back of house solutions for restaurants include:

Point of sale software (POS)

Traditionally considered a front of house system, a restaurant POS allows your servers to easily take orders and payments from guests – but the right POS can do even more. This is what makes it an integral back of house technology, too. A POS can help you stay on top of your restaurant’s finances by calculating the cost of individual plates;

and automatically transferring sales data into your inventory system. This enables you to update inventory with ease and save time on back of house operations.

Restaurateurs are catching on and demanding more from POS providers, too, with 76% changing their POS in the past year, according to the 2023 State of Restaurants Report.

Kitchen display system (KDS)

A kitchen display system is like a command center for your line cooks. Its primary role is to efficiently and accurately direct orders from your POS to the appropriate station in the kitchen. Digitizing the order process and displaying orders from your POS on the KDS screen enables your staff to stay organized and prepare meals faster while re -

ducing order errors.

Back office software

An inventory and back office solution allows you to seamlessly track your ingredients and supplies, and gives you a heads up when you need to order more. This eliminates the time consuming process of manually recording inventory, provides you with a solid system for recipe tracking, reduces food waste, and keeps profit margins healthy. In addition, back office software also allows you to update vendor pricing in your system by simply scanning a vendor’s invoice. All of these features result in significant time savings.

Staffing and payroll software

This tech can help you streamline

continued on page 114

FOODSERVICE MINIMALISM: ONE THEME & ONE PIECE OF EQUIPMENT

In a world bustling with culinary complexities and an array of dining choices, the allure of simplicity has never been stronger. Foodservice minimalism, a concept that celebrates focusing on fewer elements to create an exceptional dining experience, has gained traction for its ability to offer both streamlined operations and heightened customer satisfaction. One brilliant example of this approach is crafting a foodservice program centered around a singular theme, empanadas, and supported by a versatile piece of kitchen equip -

ment, AutoFry.

The Art of Foodservice Minimalism

Foodservice minimalism isn’t just about stripping down your offerings; it’s about curating a focused experience for both the kitchen staff and the customers. By narrowing the focus to a single theme, such as empanadas, you create a clear identity for your establishment that sets you apart from the competition. Customers are drawn to the uniqueness and authenticity of a specialized menu, and the kitchen team

can refine their skills to perfection within a limited culinary scope.

Embracing Empanadas

Empanadas, a cherished staple across various cultures, are perfectly suited for a minimalistic foodservice program. These delightful hand-held pockets of flavor offer endless possibilities for creativity while maintaining a cohesive identity. From savory to sweet, vegetarian to meat-packed, empanadas can cater to diverse tastes, ensuring there’s something for everyone.

The Power of AutoFry

A crucial aspect of any foodservice program is the equipment that supports its execution. In this case, AutoFry takes the spotlight as the cornerstone of an empanada-centric kitchen. AutoFry is an automated deep-frying system that offers precision, consistency, and efficiency. Its easy-to-use keypad, automated frying process, and built-in safety features make it an ideal companion for a foodservice program centered around empanadas.

continued on page 122

Plated Empanadas with Crema and Salsa, fresh from the AutoFry

CROOKED VS. COOKED

A Foodservice Halloween Tale

Out in the weeds, behind the Appalachian Conference Center, the kitchen’s skeleton crew had just unmasked bewitched remains…

Finishing their short break on this steamy Halloween night, they suddenly realized that something horrific had once transpired here.

Was this the final resting spot of the infamous Analog Squad? The

vine-covered headstones belonging to the Squad confirmed the crew’s worst nightmares: Bart “The Slicer”, Jack Ard “The Tenderizer”, Scott “The Iceman” and a whole menu of others were all 86’d behind the back of the house for failing to meet the performance specs of their underboss, Sue “The Chef”.

As they pondered this monstrous discovery, a lightning bolt struck, thunder clapped, lights glowed or-

ange and then dimmed, and all the kitchen timers inside beeped ominously. In fright, the crew ran screaming back to their stations only to witness their spider-strainers, salamanders and the rest of the kitchen stirring to life.

The stockpots were now full of Ghouls instead of goulash, the combi turned zombie, and the coffee equipment was boiling up a witch’s brew. Out in the Gravy-Yard, the

Analog Squad’s tough guys were stirring with leftover rancor boiling over, and thirsty for a crooked vs cooked vengeance match.

The squad reached-in to the kitchen, putting the skeleton crew on ice and then stuffing them into the walk-in. It was then time to fire the main entrée. Was this new kitchen line up to the scary challenge of taking on a gang of former tough guys, whose memories haunted them, and who were eager to reinstate their dominance? The clash clearly was now between the obsolete Analog Squad and the modern kitchen’s newly formed Ghost Kitchen Gang.

Leading the charge for the Gang was the electrifying little-fryerthat-could (a perfect fry for the task), who rallied the front line. The Gang’s Crown was steamed, and therefore forged a market alliance with the ranges, pressing them into service (as rangers). Clearly, battle lines were drawn, and a wicked showdown was brewing.

Casters rolled, blades were drawn, and it seemed that our new kitchen might be on the chopping block. The fight was a real pressure-cooker with the Analogs drawing first blood. The Ghost Kitchen Gang vented their frustrations by blowing out the Squad’s pilot lights, thus eliminating their fire power.

continued on page 66

Joe Ferri Sr. (AKA the Foodiequipper) was conceived in a Greenwich Village speakeasy’s walk-in box, the love child of the hat check girl and bartender. He is in his fifth decade of (somewhat) gainful employment in the foodservice industry. He is past chairman of MAFSI and currently COO of Pecinka Ferri Assoc., a NY area equipment, furnishings and supplies representative. Follow Joe @joeferri on Twitter.

JOE FERRI

from page 64

The Squad responded by trying to sever communications between the Ghost Gang’s members but couldn’t because the Gang was all IOT networked (on a very OK platform).

The Analog Squad had served their maximum term and tried as they might, could not spook the Ghost Kitchen Gang nor pirate their devilishly good features & benefits and scary-good warranties.

When the clock struck midnight, the smoke settled, and all the knives went back into their blocks. It was clear that the Analog Squad was once again off-the-menu and the new equipment of the Ghost Kitchen Gang had maintained their enchantment.

The squad didn’t have a ghost of a chance against ventless, labor-saving, digitally programmable, IOTenabled, energy efficient, rugged appliances of the Ghost Kitchen Gang.

EQUIPMENT TRANSITIONING WITH RATIONAL - PART 5: INSTALLATION

Attention to Detail: Proper site preparation and recipe research sets up Demera for the iCombi Pro

Employees at Demera, an Ethiopian concept with two locations in Chicago, used to stand at a range every day cooking pounds of onions in a stock pot. “It was labor intensive,” says Tigist Reda, the brand’s owner and chef. “It took an hour and a half for one pot. Somebody had to stand there and stare at it.”

To reduce labor, Reda specified double-stacked RATIONAL iCombi Pro units, each holding six full-size pans, for the Uptown location. Now,

employees place onions in the combi ovens and turn to other tasks. Plus, the combi ovens help boost consistency. “Having dishes come out the same way is huge for us,” Reda says.

And while onions are a big part of the menu, the restaurant also uses the combi ovens for other vegetables. Soon, Reda plans to hone the settings for sauces and meats, and to lean on the equipment to support a growing catering operation.

Prepping the Kitchen

Looking back at the transition to the iCombi Pro units, Reda says a designated point person for the installation and plenty of training on how to use the equipment made it a success.

Reda relied on Dave Eidenberg, owner of the dealership and design consultancy Right Side Up Kitchens,

to prepare the site for installation day. The two have worked together for 10plus years.

“He did all the planning work; I didn’t have to touch anything,” she says. The combi ovens went into the same spot on the cookline as the stock pot range, which the restaurant got rid of completely.

Eidenberg says, “You can’t just pull something out and put a combi oven in. You’re going to add more water hookups, a new drain and more electricity to your kitchen. Someone needs to concentrate on it and understand what they’re going to do.”

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Perfectly cooked to order: Savory Ethiopian cuisine fresh out of the iCombi Pro (right)

“From the RATIONAL side, the training was great.” — Tigist Reda, Demera

2023 PLANT BASED WORLD EXPO DETAILS WHAT RESTAURANT OWNERS & CHEFS NEED TO ADD TO MENUS

In today’s culinary landscape, the demand for plant-based and vegan dishes is skyrocketing. As a restaurant owner or chef, understanding the importance of incorporating these options onto your menu is vital to keeping up with “what’s next”.

Some of your dining patrons are becoming more conscious about health, sustainability, and animal welfare. By catering to this growing demand, restaurant owners and chefs have the opportunity to attract a larger customer base and increase their revenue. For other operators adding plant-based and vegan dishes to your menu, you can tap into a whole new customer segment. Vegans, vegetarians, and flexitarians are actively seeking restaurants that offer diverse and delicious plant-based options.

Many chefs and operators see Incorporating these dishes into your menu as an opportunity for your customers to make healthier choices. Plant-based diets are associated with reduced risk of chronic diseases like heart disease, diabetes, and certain types of cancer. Offering these options can position your restaurant as a health-conscious establishment.

With that agenda in mind, the Plant Based World Expo North America (PBW) returned to the Javits Center in New York last month. Attendees at the only 100% plant-based B2B industry event sampled delicious new plant-based products, heard from knowledgeable and inspiring speakers, and attended exclusive networking opportunities. There were 3,168 registrants, including a substantial increase in qualified retail and food service buyers walking the expo floor.

Plant Based World Expo is North America’s only 100% plant-based

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(L to R) Abe’s Joby Koffman, visited with Rick Richard of Barentz

(L to R) Keynote Chef Eric Ripert of Le Bernadin and celebrity auctioneer Nicholas Lowry

Eric Patterson of Stocked Dreamery

(L to R) Yancy Weinrich of Closerstill Media and JDE’s Joel Davis

Caribbean Food Delight’s Shakira Chin debuted a full line of plant based selection including Curry Jackfruit patties

(L to R) Midtown Vegan Deli’s, Jill Nelson Rakow, Tanya Barnett and Courtney Owens.

Chef German Rizzo of DeCecco

event designed exclusively for food service and retail professionals, distributors, investors, and manufacturers. PBW combines a world-class conference with an exhibition showcasing thousands of innovative plantbased food products and brands from around the world, plus high-level networking and tasting opportunities. PBW is the official tradeshow of the Plant Based Foods Association.

“The positive energy and excitement was palpable from the minute the show floor opened,” said Ben Davis, Content Chair and Strategic Advisor, PBW. “We’ve gotten fantastic feedback from buyers, exhibitors, and sponsors. Overall, exhibitor satisfaction has increased, and more than 50% of exhibit space has already been reserved for the 2024 show, including country pavilions from Italy, Denmark, Brazil, Thailand, Spain, and more.”

Trends at the 2023 Plant Based World Expo included: Healthier plant-based snacks and prepared foods using sustainable ingredients like hemp, jackfruit, acai, algae, and seaweed. Global culinary creativity and chef-crafted products from countries including Italy, Brazil, Denmark, Peru, France, the UK, Thailand, Australia, and Canada. Products included plant-based cheese with truffles from Italy, plant-based croissants from France, and organic certified and vegan Dutch stroopwafels. Exceptional mushroom-based meats, snacks, and jerky from MyForest Foods, Green Wolf Foods, Popadelics, and Myco Technology. Finally, there were exciting new plant-based seafood products from companies such as BeLeaf, Jinka, and Mind Blown Seafood.

This year, exhibitors from more than 200 global companies in more than 250 booths showcased their plant-based products, handed out delicious samples, met buyers, and kept the show floor buzzing for two days. “The experience has been very positive, and we’ve met some wonderful buyers,” said exhibitor Janessa

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Specialty Foods George Hajjar and Kristin Ng of Ace Natural

(L to R) Remedy Organics Cindy Kasindorf welcomed Urbani Tartufi’s Vittorio Giordano and Sabrina Notarnicola

(L to R) Lindsay Leopold and Colleen Coffey of Sakara Life and Mac Villarreal of I Eat My Greens

(L to R) Netzsch’s David Watkins and Larry Sashin of VBS

Planta Protein brought their funky Airstream to the show floor.

Attendees take in a seminar on Lessons in Resilience and Collaboration

Steenberg, Founder of Panacheeza. “We landed a huge deal today and have already reserved our spot for next year. After being at Plant Based World, we can fulfill retail space and food service.”

Henrik Lund, CEO of Naturli` Foods echoed a similar sentiment: “The quality of the people we talked with this year has been exceptional. They are decision-makers and stakeholders, and I loved the Hosted Buyer Lounge, where PBW arranged meetings with the exhibitors and buyers. PBW is one of the best places to showcase plant-based products.”

Buyers at the show were also enthusiastic about their experiences, citing great connections and the chance to learn about new products to bring to their customers. Additionally, exhibitors and buyers raved about the one-to-one meeting opportunities set up by PBW via the Hosted Buyer Program and the Food Export International Buyers Mission, which all combined resulted in nearly 400 meetings between 40 key buyers and more than100 exhibitors over three full days.

“The Hosted Buyer program was fantastic, and I walked away with a good, solid list of brands to seriously consider,” said Fedele Stella, a buyer with Fairway Market. Chris Chagnon, Assistant Category Manager at Hannaford Supermarkets, said he also had an overwhelmingly positive experience and “was impressed with the innovation and variety of products on the Expo floor.” He also expressed enthusiasm for the Hosted Buyer Program, which “allowed for meaningful conversations in an informal setting.” Thomas Clark from Clark Distribution said PBW was more focused than other large natural product trade shows, allowing him to have more meaningful and valuable conversations.

With a goal of quality collaborations and training opportunities between food service institutions, chefs, and product manufacturers. next year’s Plant Based World Show is slated for the Javits Center in NYC: September 11-12, 2024.

(L to R) Tyler Byram of the Better Meat Company and Richard Villaluz of Forex E-Ship

The Hungry Roots team shopped the show

The Show’s Learning Centre brought a full agenda of educational seminars to the Javits event including the annual Taste Challenge

Monica Talbert brought her tasty Mind Blown Co.’s plant based crab cakes to the 2023 event Yes, this entire charcuterie board from Planteneers is plant-based.

(L to R) The Sodexo duo of Don Grayson and Western Connecticut State’s Heidi Diaz

NLRB’S GAME CHANGING DECISION HEIGHTENS POSSIBILITY OF UNIONIZATION IN WORKPLACES

The National Labor Relations Board (NLRB) made waves in the world of labor law with its recent landmark decision in CEMEX Construction Materials Pacific LLC (Cemex) and International Brotherhood of Teamsters.

The decision, issued on August 25, 2023, has ignited discussions about the potential transformation of union representation, setting the stage for significant implications for employers across all industries, particularly those that have heavy

union activity, such as the hospitality industry.

The Cemex Construction Case

The Cemex Construction case centered on a group of approximately 366 Cemex Construction ready-mix cement truck drivers and trainers who, in 2019, voted against representation by the International Brotherhood of Teamsters. The vote was closely decided, with 179 rejecting the union and 166 in favor of union representation. Subsequently, the union alleged extensive

unlawful conduct by the employer both before and after the election, which is a common tactic used by unions after a “no” vote. This led to the union’s call for another election and a demand for the employer to engage in bargaining. The NLRB ultimately ordered Cemex Construction to bargain with the Teamsters without another election being conducted.

NLRB’s New Framework

The Cemex Construction decision establishes a monumental shift in how unions are recognized by employers and the obligations of employers to bargain with them. Prior to this decision, unions that organize employees must obtain and subsequently present to employers signed union authorization cards and request recognition. Employers could decline recognition, preferring to rely on secret ballot elections as a more reliable measure of employee sentiment. If employers rejected recognition based on cards, the onus was on the union to petition the NLRB for a secret ballot election.

Now, post-Cemex Construction, employers will be in a far more burdensome position. In a dramatic shift, the Cemex decision requires employers to exercise one of two options when presented with signed authorization cards: i) recognize and bargain with the union; or, ii) petition the NLRB for a secret ballot election within a suggested 14-day window. Employers that fail to file a petition in that quick timeframe will result in the NLRB certifying the union based solely on the authorization cards. Furthermore, if the NLRB determines that the employer engaged in unfair labor practices during the election period, it can reject the election petition and certify the union based on signed authorization cards alone.

Impacts and Implications for Employers

The NLRB’s decision carries several profound implications for employers, especially those in industries that are susceptible to unionization:

1. Reduced Control in Certification – Employers now have less control over the certification process, making it easier for unions to gain recognition through card check cer-

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

BEFORE THERE WAS PUMPKIN SPICE ...THERE WAS PUMPKIN

October is here! As the fall equinox happens upon us, in America, and now in many parts of the world, this time has become synonymous with ‘pumpkin spice season’. Once fall arrives, no matter where you turn, everything you see has a pumpkin flavored version – coffee, pastries, pasta, beer - even dog treats for our canine companions! However, before the pumpkin spice crazy started (ca. 2003), fall was still a time that elicited excitement over warming spices and all things squash related… so what makes these seasonal items so exciting?

Squash – not just a game…

All squashes (and gourds), as we know them today, come from the same genus, Curcubita, and as such all are very closely related – so much so that they are sometimes known as ‘Curcubits’. While some squashes are seasonal in the summer, these varieties such as zucchini, summer squash, crookneck, and pattypan squash are thin skinned with seeds and flesh, all of which are readily edible raw or cooked. In fact, the word ‘squash’ comes from the Narragansett language word ‘askutasquash’ meaning ‘eaten raw or uncooked’.

Winter squashes, which are planted early in the summer and begin harvesting in the fall, are the squash varieties we think about in the autumnal season – pumpkin, acorn, butternut, spaghetti, buttercup, banana, delicata, kabocha, honeynut – the list goes on. All of these varieties have thicker skins, edible flesh that needs to be cooked, and edible seeds that come in a firm shell which should be roasted in order to

be eaten.

Gourds, worth an honorable mention, are also members of Curcubita, but are inedible, and used specifically for decorative purposes in the Americas (and not only).

Origin Story

One of the world’s oldest crops, ancestral squash varieties were present in the Americas before even the arrival of humans. Likely originat-

ing in southern Mexico and spreading organically from there throughout Central America, and then both north and south throughout the Americas. The earliest evidence of domestication of squash dates back about 8,000 years in the region, predating maize and beans by about 4,000 years – all three are considered part of the ‘Three Sisters’, the main agricultural crops of the indigenous peoples of North America. In these

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

early times, squash was used both as a food source and the shells were used as storage mechanisms for food, liquid, and supplies.

Squash began to spread to other parts of the world sometime in the 16th century, after Christopher Columbus’ arrival in the New World, most predominantly in Europe and through the Mediterranean Basin…from there, the rest is culinary history.

Growing up with Gourds

When I was a child, we grew a number of different squashes on our farm. My siblings, cousins, and I used to take the big squashes and turn them into little toy boats to play with after we would all help yiayia (grandmother in Greek) scoop them out for her to make pies and food with – after all, necessity is the mother of invention!

There was a pond nearby, where

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(Top) Sugar Pumpkins; (bottom) assorted gourds

we would take our squash boats and raced them from one side of the pond to the other, excited to see who would win. My sister and I, however, had a trick up our sleeve that always ensured our victory – we had a secret fishing line that we wove through our boat. Since we always played in teams, either my sister or I would be on the other side of the pond, surreptitiously pulling our boat ahead, and we’d always win!

We also would take the crookneck squashes that grew in our garden, and dry them in the sun until they were totally desiccated, and then used them as flotation devices when we would swim to ensure our safety!

At home, squash was a regular guest on our dinner table in one incarnation or another because it was so easy to make different pies, desserts, vegetable dishes – really everything. In the summer, my yiayia would always make Gemista (stuffed vegetables) where zucchini and summer squash would be stars, full of rice and fresh herbs dressed with lemon and olive oil – a simple dish that warmed hearts and satisfied stomachs.

Kolokythi is the Greek word for squash of any sort – zucchini, pumpkin, crookneck - anything. We used a lot of zucchinis and a lot of pumpkins in our home – for different variations of Kolokythopita (squash pie) – both savory and sweet. My yiayia made an amazing pie with zucchini, leeks, and Feta cheese in a thicker Horiatiko (village-style) phyllo dough, and my papou (grandfather in Greek) would always sneak in the kitchen to eat the crispy bits on the edge of the tray. She also made an amazing sweet version of pumpkin pie, with fresh myzithra cheese, honey, and cinnamon in a light, flaky phyllo dough that I ab-

solutely adored – I could eat the entire tray if I was allowed!

After my yiayia would finish scooping out the pumpkins for her pies (she would, of course, save the seeds for roasting and snacking), my siblings and I would clean them out very well, and would turn them into helmets, using ribbons made from old clothes to secure and decorate them.

My papou would always tell my siblings and I that if we wanted to have beautiful skin and strong eyes that we should be sure to eat our squash – we didn’t need a lot of convincing, because squashes were one of our favorite vegetables to eat, but it never stopped him from sharing his Hippocratic wisdom with us.

No Squashing these benefits… Papou was right about so many

things in life, and squash was no exception!

These tasty vegetables have many shared health benefits: they are all excellent sources of vitamin C, and contain fiber, B vitamins and important minerals such as potassium and magnesium.

Squash is also full of antioxidants, in particular beta-carotene and lutein, which are excellent for eye health and glowing skin. They may also reduce the risk of certain types of cancers such as non-Hodgkins lymphoma, bladder cancer, cervical cancer, and lung cancer to name a few.

Beyond that, because they are good for heart health, blood sugar regulation, bone health, and can also help combat anemia due to their high iron content. But remember, always ask your doctor before adding any food to your regular diet.

Squash the Kitchen Doldrums

I absolutely love squash season because of the ver-

satility these amazing plants provide us in the kitchen – the possibilities are endless with what you can do with them!

As we make our fall menu changes, soups are always a welcome addition – both in terms of food cost as well as variety. You can use the shells for serving pieces (like acorn squash or sugar pumpkins), and save the seeds to season and roast for garnishes and bar snacks – simple things that make a big difference.

Everyone loves a good squash soup, whether pumpkin, butternut, or an assortment – and the garnishes can be changed up to change the subtle flavors of the soup. Try diced apple, roasted pumpkin seeds, and a drizzle of honey with a dollop of Greek yogurt for one, and a little cumin spiced crispy shallot for another – a totally different dining experience for your patrons!

Roasted squash is great addition to salads, whether green or grain based, adding a hearty yet sweet kick, and a wonderfully cost-effective appetizer option or side as well. Steamed squash makes a great substitution for potato related sides, like squash puree instead of potato puree, and

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Pumpkin and Zucchini Pie - Kolokythopita

Roasted Pumpkins for serving Zucchini before roasting

By Josephine Dlugosz

KRIEGER AND LEE RECREATE SUCCESSFUL MANHATTAN CONCEPT IN NEW JERSEY

Choosing the right type of restaurant for a suburban setting requires understanding the community’s preferences, assessing competition, embracing local ingredients, creating a welcoming atmosphere, and engaging with the community. For Jonathan Krieger those instincts are his gift.

Once again, the Garden State entrepreneur Krieger has built a team at Fat Choy that has created a restaurant that is quickly becoming a beloved gathering place for the entire Englewood, NJ dining community. Krieger has tabbed chef Justin Lee to forge a simple, natural, and unmanipulated menu at the Bergen County eatery.

Lee’s offerings feature an all-vegan, all-Kosher menu and Chinese-leaning restaurant fare. The inspiration for the new eatery comes from Fat Choy’s run in Manhattan.

Fat Choy originally opened its doors in 2020 on the Lower East Side of Manhattan and received countless positive reviews from its early days. But after two years, Lee and his wife, Katie, closed the restaurant’s doors in December 2022. The menu was inexpensive, with most dishes costing less than $10, but rising costs and other pandemicrelated pressures couldn’t keep them in business.

Lee had intended to step away from the kitchen after Fat Choy/Manhattan closed, but he was heavily

involved in the reopening of Virginia’s, an American bistro in the East Village. His consulting work kept him in the industry, and eventually brought forth an opportunity to reopen Fat Choy with entrepreneur Jonathan Krieger. Kreiger is a co-founder of the Australian coffee brand Bluestone Lane, the founder of The Spring café in Tenafly, and was the CEO of Taco Dumbo, a small chain in New York. He is also the President of the Tenafly Chamber of Commerce.

“I took this restaurant as an opportunistic situation,” said Krieger, who initially planned for the new restaurant to be more of a fast-foodstyle joint. “Entrepreneurs like me have an endless appetite to build, we want to see more and create more community.” The fast-food aspect did not work as planned, Lee said, as it wasn’t logistically sound, so the idea then shifted and became simple: create an all-inclusive restaurant.

“We decided to make it vegan, make it acceptable, and make it delicious. It should be just an afterthought that it’s vegan,” Lee, who isn’t vegan himself, said. “You don’t

have to know that you’re helping out.”

In terms of vegan and plant-based food, Lee calls the two terms synonymous: Fat Choy is simply for people that like vegetables over animals. “Plant-based often has a fake meat connotation,” he said. “We keep trying to chase a thing that doesn’t exist. We have a burger, but we know it’s not a beef burger. We’re not trying to catch up to that.”

The menu features dishes from Lee’s childhood as a Chinese American growing up in Virginia and spending weekends in Chinatown. “We’re building off of memories and nostalgia,”

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“Entrepreneurs like me have an endless appetite to build, we want to see more and create more community.” — Jonathan Krieger

(L to R) Chef Justin Lee and Jonathan Krieger

General Lee’s Cauliflower

AWARD-WINNING CHICAGO CHEF JOHNNY CLARK TO OPEN UKRAINIAN RESTAURANT, ANELYA

Named for his grandmother, Clark’s new restaurant will be a personal intersection of culture, preservation and heritage

This fall, James Beard awardwinning Chef Johnny Clark will open Anelya in Chicago’s Avondale neighborhood. Set to open in October, the new restaurant from Chef Clark aims to preserve Ukrainian culinary traditions, as well as provide an introduction of the cuisine to a larger national audience. The restaurant’s name and background is derived from Clark’s grandmother, Anelya, and serves as her 100th birthday gift from her grandson. The res-

taurant marks a major move for Chef Clark as he steps out beyond the critically acclaimed, Michelin-starred and award-winning restaurant Parachute, of which he co-owns and operates with his wife and partner, Chef Beverly Kim.

The restaurant, which was first conceived through a series of dinners hosted at wherewithall after the outbreak of the war in Ukraine, is the most personal project Clark has launched. “I have such a strong desire

to share a unique culture that I feel has been underrepresented throughout the world,” said Chef Clark and added, “I’ll be cooking traditionally inspired Ukrainian dishes with a modern approach. I want to tap into all the new and exciting things happening in the Ukrainian culinary scene.” According to Clark, Ukraine has been in the process of a culinary renaissance since becoming independent in 1991.

A major focus on the culinary program from Clark will be fermentation

and preservation of a season’s bounty, with surprises along the way ranging from tomatoes to even whole watermelons. For starters, Anelya will roll out a custom made Zakusky tower directly to the diner’s table, which will carry various Ukrainian-style small plates like sliced and cured meats, pickled vegetables, fish and other hors d-oeuvres. Zakusky, or table offerings, are one of the most recognizable as-

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FONTAINEBLEAU LAS VEGAS SET TO DEBUT WITH LINE UP OF 36 BARS & RESTAURANTS

Fontainebleau Las Vegas this week announced that the 67-story property would have 36 bars and restaurants, publicly revealing details for the first time. Most spots will open when the property launches on Dec. 13; the remainder will debut or be announced in 2024.

The scope of the bar and restaurant collection, one of the largest on the Strip, ranges from omakase to French fine dining, from Asian-inspired barbecue to steakhouses, from outposts of L.A. and Miami hot boîtes to a restaurant from a famed Mexico City chef.

The lineup includes Ito from Chefs Masa Ito and Kevin Kim. The eatery will reinterpret traditional sushi at this 12-seat omakase restaurant with

views of the Strip and city unfurling through its 63rd-floor windows. The first Ito opened in New York City in 2022.

The modern Mexican cooking of chef Gabriela Cámara will be featured Cantina Contramar. The new restaurant is an outpost of Contramar in Mexico City that debuted almost 25 years ago. The restaurant incorporates its Tasting Room for highly prized Tequila Casa Dragones, founded by Bertha González Nieves, the first maestra tequilera.

Komodo joins Vegas energy (and balmy ambient lighting) with the fla-

vors of East Asia. Look for house Peking duck, rotating specials, a sushi bar and craft cocktails. The Fontainebleau marks Komodo No. 3, after restaurants in Miami and Dallas.

Don’s Prime, a concept created by the Fontainebleau team, draws inspiration from Fontainebleau history and elegant 1950s dining. The food and drink includes Prime-grade steaks, Japanese beef, trolleys and tableside service, pre-Prohibition cocktails and prestige wines.

Evan Funke, chef of L.A.’s is bringing his beloved Mother Wolf to the new hotel. Funke and Felix, plans to

bring his take on Roman cooking to Vegas with Mother Wolf. La Fontaine specializes in French cooking (and daytime fine dining), with brunch classics, high tea, wine tastings and pairing lessons, and light indie music. The restaurant design features chandeliers, soft pastels and fine finishes. An open kitchen is the highlight of Kyu that affords views of chefs using Japanese wood-fire grilling (yakiniku) to prepare vegetables, fish and American barbecue standards. There are also signature desserts. The Fontainebleau location follows KYU restaurants in Miami, New York and Mexico City. Papi Steak, mingles Golden Era Hollywood with a contemporary sensibility to create its steakhouse experi-

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“There’s always one crazy one in your career. This is definitely it.” — Jeffrey Soffer

WYNN LEADS INDIGO BY TROON CONVERSION OF WESTCHESTER CLUB FROM PRIVATE TO SEMI-PRIVATE

When a private golf and country club transitions into a semi-private club owned by a town, it encounters a set of distinct challenges. Firstly, the club could face difficulties in adapting to a new governance structure. The shift from private ownership to municipal ownership entails adjusting to the decision-making processes and policies of a public entity, which may differ significantly from those of a private organization.

The Town of Harrison, NY has shown that with the right mission and management partner that the private to public change can be accomplished successfully. The Town purchased the former Willow Ridge Country Club and rebranded it as Harrison Meadows. This move aims to revitalize the golf course and bring new opportunities for both residents and visitors.

To ensure the success of Harrison Meadows, the Town of Harrison has enlisted the expertise of

Indigo Sports a division of Troon Golf to operate the facility. Troon is a renowned golf management company known for its exceptional service and commitment to excellence. With Troon’s involvement, Harrison Meadows is poised to become a premier destination for Harrison’s golf enthusiasts.

General Manager Patrick Wynn understands that to maximize the customer experience at a public golf course, it is imperative to provide exceptional food and beverage offerings. Wynn has added a pair of well-seasoned club food and beverage experts to his management team with the addition of Food & Beverage manager Matthew Bower and Executive Chef Adam Lakis to operate the public restaurant and catering at the club, aptly named The Meadows Social Kitchen and Bar.

“Great food and beverage options have the potential to greatly enhance the overall experience for golfers and guests,” Wynn noted. “By offering a diverse and high-quality menu, the golf course can cater to the varying tastes and preferences of our customers. Our Troon team also understands that efficient service ensures that golfers can enjoy their meals without disrupting their game.”

The club’s restaurant that over-

looks the golf course, has opened its doors to club members and to the public. “In addition to our dining spaces, we have a 3100-square-foot outdoor patio, which is heated and usable for much of the year,” Bower said. The patio offers amazing views of the golf course and the beautiful Westchester landscape.

Overlooking the breathtaking golf course, this historic spot offers both privacy and spaciousness. Guests enjoy a contemporary Americanstyle menu infused with a modern twist. The approach is simple: they offer eclectic plates in a sleek ambiance setting combined with unique creative cocktails. “We have unique advantage in the non-golfing public can join us is a facility that was for many years accessible only to members,” Lakis noted.

With The Meadows Grand Ballroom, the facility offers new option for full range of events from weddings to business meetings. “We have an outstanding space with up to 250 guest capacity and top-notch, experienced staff that share the same goal to execute events flawlessly,” noted Bower. “Chef Lakis has created a special events menu that features crowd-pleasers offerings from handcrafted appetizers, and entrees from pasta to shellfish to

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(L to R) Industry veterans GM Patrick Wynn and Chef Adam Lakis have teamed with Food & Beverage Director Matthew Bower to bring an exciting portfolio of a la carte and catering fare to the Westchester locale.

“The goal with our menus is to combine flavors, textures, and presentation to offer a delightful culinary experience from a simple burger on the deck to the entree for a wedding.” — Chef Adam Lakis

SHFM ANNOUNCES 2023-2024 BOARD OF DIRECTORS + INDUSTRY ADVISORY BOARD

The Society for Hospitality & Foodservice Management (SHFM), the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry, has announced its 2023 – 2024 Board of Directors and Industry Advisory Board.

Raquel Weiss Fusco, Vice President, Operations & Client Relations, elite | studio e, is the Society’s new president.

Eager to meet other industry professionals, Raquel joined the Society for Hospitality and Foodservice Management in 2015, headed to her first National Conference a few weeks later, and quickly became an integral part of the organization.

Over the past eight years, Raquel has participated in countless events at the regional and national levels; served on and led a variety of committees; and has spoken on event panels.

Raquel sat as the Senior Supplier for the Industry Advisory Board in 2020/2021. In addition, she has assisted in planning multiple National and Critical Issues Conferences and Young Professionals Sessions. Additionally, Raquel was the first Rising Star Chair for two consecutive years. As a result of Raquel’s dedication to the Rising Stars, at the 2018 SHFM Conference, she was presented with the Society’s first Rising Young Professional Award.

Raquel’s role with the Rising Stars, and her more recent leadership positions, including Treasurer and President Elect, have made Raquel a tremendous asset in helping shape the SHFM organization. She is extremely excited to see what 2023-2024 will bring as Raquel

takes the reign as becoming the youngest female President of the organization.

At elite I studio e, where Raquel is Vice President of Operations and Client Relations, she is involved with nearly every project the company works on. Raquel liaises throughout the design and build processes ensuring streamlined communication between clients, the elite I studio e Project Solutions team, and Design teams.

The Society for Hospitality and Foodservice Management is the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry. SHFM empowers its members to create safe, productive and engaging workplace environments by providing mentorship, fellowship and access to segment specific education covering an array of innovative shared services, concepts and powerful peer connections. For more information, please visit www.shfmonline.org.

2023 – 2024 SHFM Board of Directors:

PRESIDENT

Raquel Weiss Fusco Vice President, Operations & Client Relations, elite studio e

PRESIDENT-ELECT

Shayne Varnum

Director, Consultant Services & North Region, HobartTraulsen-Baxter

TREASURER

Jenna Calhoun

Global Product Director, JLL

FOUNDATION CHAIR

Davin Wickstrom

Director Strategic Partnerships - North American, Vivreau Advance Water Systems

SENIOR SUPPLIER

Eric Cooley

Global Director of Sales - Workplace, PepsiCo Foodservice

IMMEDIATE PAST

PRESIDENT

Sharon Eliatamby

Senior Project Manager, World Bank Group

DIRECTOR

Anna Bohbot

Global Food Program Manager, LinkedIn

DIRECTOR

Gary Crompton

President, Business Dining, Aramark

DIRECTOR

Katie DeSimone

Regional Sales Director, Compass Group

DIRECTOR

Paul Fairhead CEO/Managing Director, ISS Guckenheimer

DIRECTOR

Joe Ganci President, Corporate Services, North America, Sodexo

DIRECTOR

Antonio Gray

Global Food and Enterprise Business Executive, Bank of America

DIRECTOR

Kenneth Ivory Vice President of Community Life and Chief Operating Officer, Clark Lindsey

DIRECTOR

Rick Postiglione

Chief Operations Officer, Compass Group, USA

DIRECTOR

Doug Rogers

Corporate Vice President, New York Life Insurance Company

YOUNG PROFESSIONAL BOARD ADVISOR

Brad Silverstein

Director of Dining Services, Restaurant Associates

DIRECTOR

Mboone Umbima

Vice President, Brand Strategy, David Rio Coffee and Tea

DIRECTOR

Justin Williams

SVP Amenities Strategy Lead, Corporate Properties Group, Wells Fargo

DIRECTOR

Rob Yayac

PNW Food Program Manager, Google

2023 – 2024 SHFM Industry Advisory Board:

Senior Supplier/Chair

Eric Cooley

Global Director of Sales - Workplace, PepsiCo Foodservice

Lisa Addison

National Sales Manager, Consultant Services, Hobart

Amanda Beni Vice President, HMG+

Russ Benson

Founder & CEO, Day One Hospitality Consulting

RJ Bianculli

President, Planet B Solutions

Gina Brinegar

Managing Principal, Webb Foodservice Design

Gary Cohen

Principal, RC Fine Foods

Melanie Corey-Ferrini Consultant, 3.14 DC

Jeanine Cosgrove-Albert Vice President, At Your Service Staffing

Meghan Daro

Vice President, Consultant Services, Middleby

Stephanie Gilbert

Executive Vice President, Corporate Growth Strategy, Food Service Holdings

Todd Griffith

Vice President, Sales and Marketing, Marra Forni

Amy Lewis

Director of Marketing & Business Development, Kitchens To Go

Laura Lozano

Innovative Hospitality Solutions

Todd Snopkowski

CEO, Partner, Founder, SnapChef

Scott Swiger

Director of Business Development, JBH Advisory Group

Brittany Thomas

Key Account Manager, Vivreau Advanced Water Systems

Mboone Umbima

Vice President, Brand Strategy, David Rio Coffee and Tea

Valerie Vander Berg

Director of Strategic Partnerships, Nutrislice

Ivan Weiss

President & COO, elite studio e

Raquel Weiss Fusco

PROGRESS ON WORK AUTHORIZATION FOR ASYLUM SEEKERS IN NYC

The NYC Hospitality Alliance has been advocating with a coalition of business, labor, and government leaders calling on President Biden to expedite work authorization for asylum-seekers. We are grateful for what the President did last month by providing Temporary Protected Status and accelerated work permits to Venezuelan migrants.

The goal is that the Biden administration’s decision to grant special status to Venezuelan migrants in New York City, where thousands can begin legally applying for work and eventually move out of taxpayerfunded shelters. The hope is that it could help some of the 60,000 migrants in city care move to independent housing more quickly. The policy could also help ensure that other Venezuelans never need the shelters.

This will make thousands of asylum seekers in NYC legally eligible for jobs soon. We have been in contact with federal, state, and city government and will provide more information to restaurants, bars, and nightclubs telling us they want a legal path to hire these folks to fill their job openings and provide them opportunities.

I’ve been asked every day for months: when are they going to expedite work authorization? So, this move by the President is a positive first step for the federal government removing the stumbling blocks that are prolonging the

Migrants want to work. Restaurants want to hire folks, and provide opportunity.

employment problem.

There are so many of our members that tell me they have jobs in my restaurant, I need people to work, these people want to work, but I can’t hire them legally. So, the federal government needs to do something. If they don’t, they’re just really exacerbating this crisis that already exists.”

It’s great to see this move because for months and months now, we have been calling on the federal government. We’ve been partnering with our governor, our mayor, our elected officials, other business groups, labor groups, immigrant advocate groups. There’s a huge diverse coalition of people who often don’t agree on all different issues; they agree on this. Unfortunately, it’s the federal government that

needs to act.”

It’s also important that we challenge the theory that migrants are taking jobs away from Americans. They’re not displacing American jobs. The fact is, if restaurants could hire enough Americans, there wouldn’t be all these jobs. My friend pulled up some statistics for me recently. She found over 10,000 jobs available in restaurants that are available online. There are jobs; they’re not displacing folks that are Americans that are here. They’re basically filling jobs at small businesses that are owned by Americans.”

Prior to this move, new migrants who file asylum applications had to wait 180 days before they are eligible to work. They City’s tab for the migrant crisis for the fiscal year is projected at roughly $5 billion.

The migrant challenge in NYC has had a major impact on food delivery. One of the challenges has becoming new migrant arrivals competing for delivery gigs with the veteran workers. In July, the city passed legislation raising the minimum wage for app-based delivery workers to $17.96 an hour, not including tips. The companies have sued the city and it has yet to go into effect. The food delivery apps have boomed since the pandemic, generating $217.6 billion in revenue last year, compared to $91.4 billion in 2019, according to business data platform Statista.

Migrants want to work. Restaurants want to hire folks, and provide opportunity. If your restaurant has job opportunities and are interested in considering newly authorized individuals, please contact us and we will provide you with contact info so that the State can connect you to a Business Services Associate to discuss your need.

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

CHEF MICHAEL FRIEDMAN BRINGS TASTY FARE TO DC DINING SCENE

With his unwavering passion for creating exceptional dining experiences in Washington DC, chef restaurant owner Michael Friedman has made his mark. Like many young chefs these days, Friedman’s culinary career developed out of sheer happenstance.

The Westfield, NJ native Friedman graduated from Boston University’s College of Communications before tackling his first position in a professional kitchen. He landed a job as a prep cook with a bustling French bistro, Mon Ami Gabi and from then on, he knew a cook’s life was for him. Friedman spent three years with Rich Melman’s Lettuce Entertain You group, rising to sous chef in just eight months before enrolling in the Culinary Institute of America in Hyde Park, NY.

“I’m a native New Yorker who fell in love with Italian food at a young age hanging out in pizza and pasta joints around town,” Friedman noted. “I grew up in a household where the dinner table served as a central con-

nection to the family, and I always cherished that aspect of my upbringing. After graduating college, I worked in the private sector but soon changed tracks and pursued a career in professional cooking. I love being a chef because I work with amazing people like my teams at all of our restaurants!”

Friedman used his time wisely while in school, staging at notable restaurants in his off time, including Los Angeles’ Lucques and Morimoto in New York. At Danny Meyer’s The Modern in The Museum of Modern Art, he learned the true meaning of professionalism in the kitchen, and was taught to cook at a very high level with top-notch ingredients. Graduating at the top of his CIA class, he began working for famed Spanish Chef Jose Andres at his powerhouse Eastern Mediterranean restaurant, Zaytinya.

After two years as a chef with Chef Andres, Friedman left his mentor to travel the world. Eating through Italy, Greece, Turkey and Northern Africa, Friedman picked up the interesting and exciting nuances of each country. He headed back to the US and spent time staging in some influential kitchens, including San Francisco’s Incanto, Philadelphia’s Vetri and New

York’s Scarpetta.

Friedman returned to DC as Chef de Cuisine of Proof, a wine-centric restaurant specializing in local, seasonal fare. Under the tutelage of Executive Chef Haidar Karoum, Friedman learned to hone his craft and simplify his style to let the ingredients shine.

At his first solo venture, Friedman continues to offer his guests at The Red Hen a focused selection of Italian-influenced dishes, interpreted with Mid-Atlantic ingredients – his version of modern comfort food. In The Red Hen’s opening year, it garnered two “RAMMY” awards from The Restaurant Association of Metropolitan Washington, including Best New Restaurant and Rising Culinary

Star, and Friedman was selected as one of the People’s Best New Chefs by Food & Wine Magazine. The Red Hen also won the 2013 “Restaurant of the Year” award from Eater DC and was awarded three star reviews from both The Washington Post and Washingtonian Magazine.

In 2016 he opened All-Purpose Shaw – serving antipasti, classic Italian American dishes and deck ovenfired pizzas in the heart of downtown D.C. As a New Jersey native, All-Purpose became a love letter to Chef Friedman’s youth. Shortly after its opening, All-Purpose was named D.C.’s top restaurant by the Washing-

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Chef Michael Friedman

A delicious meatball and ricotta pie made with their award-winning pizza dough at All Purpose

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

NEW COOKBOOK DEBUT! STIRRING THE POT FROM LES DAMES D’ESCOFFIER NEW YORK RAISES FUNDS FOR SCHOLARSHIPS

SCOOP has learned that after years of shaping what we eat and drink at restaurants and bars around the world, the trailblazing women of Les Dames d’Escoffier (LDNY) reveal their cherished home recipes in Les Dames d’Escoffier New York Cookbook: Stirring the Pot. Proceeds from sales benefit LDNY’s New York’s Scholarship Fund, which enables young women pursuing culinary, hospitality and fine beverage studies to live their dreams.

Culinary experts Silvia Baldini and Sharon Franke have curated seventy-six recipes - ranging from breakfast casseroles to cocktail nibbles to elegant desserts plus wine pairings contributed by Pascaline Lepeltier, MOF.

Look for recipes from LDNY Members Melissa Rodriguez of 3-star Michelin restaurant Al Coro, and notable culinary names like Lidia Bastianich, Carla Hall, Pascaline Lepeltier, Ellie Krieger, Surbhi Sahni, Tara Bench, Kat Craddock, Ariane Daguin, Julie Hartigan, June Hersh, Rita Jammet, Marisa May, Maria Loi, Francine Cohen, Wanda Mann and more, plus the dedication Lidia Bastianich penned to LDNY founder Carol Brock, and a foreword by Carla Hall; all set the table for a cookbook that reflects the multi-cultural melting pot

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that is New York, and its kitchens and bars. Purchase everywhere cookbooks are sold and online at Bookshop and Amazon. For more information visit StirringthePotNY.

T&S LAUNCHES AESTHETIC FAUCET LINE LAKECREST

SCOOP learned that T&S Brass and Bronze Works, a leading manufacturer of foodservice and commercial plumbing products, is debuting its aesthetic faucet line, LakeCrest.

The LakeCrest line features five refined designs, including single-lever faucets, a concealed widespread faucet design, metering faucet and a new semi-pro kitchen faucet.

Offering traditional T&S durability in an elegant modern package, LakeCrest’s tapered shape meets the design needs of contemporary office buildings and public facilities without sacrificing the commercial-duty construction that supports long-term reliability.

“The LakeCrest line brings a new look to the T&S family — one that features a finer form and greater attention to style without sacrificing the durability and reliability that T&S is known for,” said Liz Hofius, T&S product marketing manager. “LakeCrest is the perfect choice for facilities that want to pair commercial-grade strength with modern aesthetics.”

Constructed of stainless steel, the semi-pro kitchen faucet is a light-duty commercial faucet

designed for customer-facing applications, such as front of house needs in restaurants, an office break room or an open kitchen. Using a toggle switch on the spray handle, the semi-pro can clean with a powerful rinsing spray or supply water using aerated flow.

The single-handle faucets — with models for single hole and 4” center applications — are available in both chrome and brushed nickel finishes.

Meet specialized needs with the two-handle concealed widespread faucet with EasyInstall design and available with black or red and blue indexes.

Learn more about the new LakeCrest line from T&S on their website: https://www.tsbrass.com/ brands/lakecrest.

T&S Brass and Bronze Works, Inc. has been a leader in providing innovative equipment solutions to the foodservice and plumbing industries for more than 75 years — since 1947 — when it developed the first pre-rinse unit. Today, with facilities on the east and west coasts of the U.S., in Shanghai, China and in Europe, T&S leads the way in environmental initiatives from eco-friendly manufacturing processes to development of award-winning water- and energy-conserving products. T&S is among the first commercial plumbing manufacturers to be registered by UL to ISO 9001 Certification, the most stringent a corporation can receive. For more information, go to www.tsbrass.com.

MALACHY PARTS & SERVICE NAMED NATIONAL DISPATCH PROVIDER FOR PIZZA GROUP USA

SCOOP has learned that Malachy Parts & Service, a leading name in factory-authorized service in the NJ Metro area and a family-owned business with more than 30 years of experience, announced its new partnership with Pizza Group USA, manufacturer of high-precision pizza ovens.

Malachy will handle all service-related issues, from dispatching service agents to selling Original Equipment Manufacturer (OEM) parts nationwide. Malachy’s decades of experience have prepared the company well for this expanded role. With continuous yearly training for all technicians, Malachy Parts & Service ensures a level of expertise and professionalism that is unparalleled in the industry.

Malachy is launching a new segment of their business, Malachy Parts+ to allow customers to request Pizza Group service or order OEM parts eas-

ily through a dedicated part of their website.

“We are excited about this amazing opportunity,” said Richard Malachy, CEO, and co-owner of Malachy Parts & Service. “The cornerstone of this partnership is our unique position as a service agent that works for service companies. It’s this deep-rooted understanding of both service and training requirements that made Malachy the perfect fit for Pizza Group USA.”

There are opportunities for other service companies interested in becoming Authorized Service Agents as Malachy will be looking for experts across the country to be part of this expanding network. The online store for OEM parts is currently in development. To schedule a service call for your Pizza Group equipment, visit https://malachycares. com/pizzagroup/.

For more information on Malachy Parts & Service, visit https://malachycares.com.

U.S. GROCERY SHOPPING TRENDS: PARENTS, CONSUMERS SHOP DIFFERENTLY

SCOOP heard that roughly 42 percent of parents report increasing their online grocery shopping frequency, according to a recent survey as part of a “back to school” report from the Food Industry Association’s 2023 U.S. Grocery Shopping Trends. The findings also suggest that parents are twice as likely to always shop online for their groceries than consumers.

Of those surveyed, 64 percent of parents report eating at home more than usual over the past few months, while 53 percent overall report eating at restaurants less often than usual. Comparatively, parents were also more likely to stock up on grocery staples in anticipation of extreme weather than other shoppers. Parents were also more likely to buy more bottled water and hydration drinks than their counterparts.

The trend report also found the following:

• Sixty-three percent of parents and 59 percent

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Rich Malachy

of shoppers note that consumers are more likely to eat at home this year, compared to last year

Fifty-nine percent of parents report cooking their own meals more frequently in 2023.

• Forty-seven percent of parents report an increase in healthy eating, compared to just 36 percent of shoppers overall.

• Forty-two percent of parents report that they are more likely to rely on frozen foods this year, an increase of 10 percentage points over shoppers in general.

VALIO USA LAUNCHES FINLANDIA IMPORTED SPREADABLE CHEESE WITH CHANTERELLE MUSHROOMS

SCOOP learned that Valio USA is kicking off the fall with a tempting new variety of its Finlandia Imported Spreadable Cheese, adding a Chanterelle Mushroom flavor imported from Finland to its Original Spreadable Cheese offering.

Burkart, Director of Food Service at Timothy. Burkart@valio.com.

NORTHWELL HEALTH PARTNERS WITH THE CENTER FOR DISCOVERY, IMPROVES FOOD QUALITY AT LOCAL HOSPITALS

SCOOP heard that Northwell Health recently established a collaboration with the Center for Discovery, located in the Catskills region of Sullivan County. This nonprofit organization, situated on an expansive 1,500-acre property, offers health care services to over 1,200 individuals with complex medical conditions and autism spectrum disorders. The center’s Thanksgiving Farm spans over 300 certified organic and biodynamic acres, staffed by students and residents.

Northwell currently utilizes eight acres of the center’s farmland to supply fresh produce to Northern Westchester and Phelps Hospitals for their menus. This ensures that patients enjoy authentic farm-to-table meals.

Northwell intends to expand this partnership, cultivating more acres and delivering fresh organic produce to their other medical facilities.

VOYAGE FOODS DEBUTS PLANT-BASED HAZELNUT-FREE SPREAD

The cheese can be used as a base for a sauce or presented on its own as an indulgent spread for crackers or to add a touch of elegance to a charcuterie board. Finlandia Spreadable Cheeses are imported from Finland and made with non-GMO ingredients.

“Our new Spreadable Cheese takes a Finlandia classic up a notch,” says Mari Meriluoto, Director of Marketing and Business Development, Valio USA. “Consumers are embracing mushrooms like never before and our new offering provides a great way elevate the flavor of most any sauce or meal.”

Both the Original and Chanterelle Mushroom flavors of Finlandia Spreadable Cheese are available in foodservice packs of 32 7-oz. containers across the Northeast, Midwest and in California markets.

For more information, contact: Timothy

SCOOP has learned that Voyage Foods, the Bay Area food company using the latest in food technology, science, and natural ingredients to reimagine their favorite foods, has introduced a new Hazelnut-Free Spread - a plant-based, nutfree, and cocoa-free swap for traditional hazelnut cocoa spreads. The latest addition to Voyage Foods’ retail offerings promises all the rich flavor and creaminess of Nutella™ and invites the over 85 million Americans who avoid the top nine allergens and the 70% of Americans that consumer plant-based foods to enjoy the beloved spread safely and affordably.

The two-year-old company has harnessed the power of its proprietary technology to recreate the iconic hazelnut spread flavor and texture –without nuts, cocoa, or dairy. Made without hazelnuts, or any of the top nine food allergens, and

made entirely from natural, plant-based ingredients, the Hazelnut-Free Spread is Non-GMO Project Verified, Kosher certified, and gluten-free for a sweet treat you can feel good about. Using their Cocoa-Free Chocolate, Voyage Foods’ spread bypasses the chocolate industry’s supply chain disruptions long associated with the climate crises and inhumane labor practices.

With a commitment to accessibility and a belief that alternatives to their favorite foods shouldn’t cost more than their traditional counterparts, the 13-ounce jar of Hazelnut-Free Spread retails at a price point far less than competing brands. As a leader in providing affordable products to consumers without sacrificing quality, Voyage Foods spreads are available among a wide distributor network including Dot Foods, UNFI, and KeHE. For trade inquiries please contact sales@voyagefoods.com.

AMERICAN DISTILLING INSTITUTE NAMES GARRISON BROTHERS DISTILLERY “2023 DISTILLERY OF THE YEAR”

SCOOP saw that The American Distilling Institute (ADI) awarded its highest honor, the prestigious Bubble Cap Award, to Garrison Brothers Distillery at the 20th annual ADI Craft Spirits Conference & Expo, which took place in Las Vegas, NV. ADI president Erik Owens presented the award on stage to Garrison Brothers’ founders, Dan and Nancy Garrison. Garrison Brothers Distillery is a small farm and ranch located in the beautiful Texas Hill Country that authentically produces straight bourbon whiskey. Garrison Brothers introduced the first bourbon whiskey legally made in Texas in 2010. They currently have a waitlist of more than 18,000 just to volunteer on bottling days, and their Cowboy Bourbon® normally sells out within hours of its release.

HUMBERT & POYET RECEIVE FIRST PRIZE FOR THE RESTAURANT & BAR DESIGN AWARDS 2023

SCOOP extends a big Congratulations to Emil Humbert and Christophe Poyet on The Beefbar

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Milan winning the first prize for the Restaurant & Design Awards. Their agency has designed numerous Beefbar restaurants around the world and soon they will be coming to New York.

NEW YORK WINE STUDIO OPENS IN NYC OFFERING THE ITALIAN WINE SCHOLAR CERTIFICATION PROGRAM

SCOOP has discovered that the first wine school in NYC to offer the Italian Wine Scholar (IWS) certification program has just opened. The New York Wine Studio--in mid-town Manhattan (126 East 38thStreet) IWS program is comprised of four parts: Central and Southern Italy, which will be offered this fall, and Northern Italy, which will be offered in Spring, 2024. Created and administered by the Wine Scholar Guild, the classes will be taught by Alan Tardi, who taught the on-line course for six years. The Italian Wine Scholar is considered the most comprehensive educational program on Italian wine. It covers Italy’s 20 regions, all key appellations, grape varieties, viticultural practices, and cultural/historical background. The IWS program is geared toward wine professionals, as well as collectors and aficionados. To register, go to: newyorkwinestudio.com. For more information, write to: info@newyorkwinestudio.com.

APPOINTMENTS

- Chef Jose Garces was recently named by President Biden as one of 27 new appointees to the President’s Council on Sports, Fitness & Nutrition (PCSFN), a federal advisory committee that aims to promote healthy, accessible eating and physical activity for all Americans, regardless of background or ability. In his new role on the council, Garces will focus on expanding national awareness of the importance of mental health as it pertains to physical fitness and nutrition.

- Christopher Tanner, CEC, CCE, AAC, is the new Executive Director of The American Culinary Federation (ACF). In his new role, Chef Tanner oversees all departments at the ACF national office, including certification and accreditation, continuing education, competitions, events, strategic partnerships and marketing and communications. Most recently, Chef Tanner served as the Director of Culinary Development at Rubix Foods, where he was responsible for leading the compa -

ny’s culinary research and development program. He’s also held executive chef positions at various restaurants across the U.S. and has served in leadership roles with Campbell Soup Company and Griffith Foods.

-Modern Recipe, the food experience brand from Sodexo, announced celebrity chef Brooke Williamson as culinary ambassador. Chef Williamson is executive chef and owner of an independent restaurant venture in Southern California, Playa Provisions, but she is most widely known for winning season 14 of Bravo’s “Top Chef”, season 1 of Food Network’s “Tournament of Champions” and becoming one of three titans on Bobby Flay’s “Bobby’s Triple Threat.” As culinary ambassador, she will develop seasonal dishes for Modern Recipe inspired by her signature California style. She will also help roll out the Modern Recipe brand to guests, sharing stories of inspiring, responsible, flexible, and healthy food that fosters connection.

- DoorDash is welcoming James Beard Foundation Award-winning Chef Michael Solomonov as its next Chief Restaurant Advisor. Over the course of the next year, he will serve as the “voice of the industry” to advocate for restaurant needs, connecting with industry operators, and infusing their perspective further into DoorDash. Solomonov, who is the co-owner, chef and operator of over eight concepts throughout Philadelphia and New York City, including Zahav – Philadelphia’s trailblazing restaurant highlighting Israel’s diverse culinary landscape – brings over a decade of experience to his new role as Chief Restaurant Advisor.

- Pyramid Global Hospitality, the powerhouse

hospitality company behind inspired collections like Benchmark Pyramid Luxury & Lifestyle and Hamilton Pyramid Europe, has named James Messinger as corporate director of culinary. Prior to joining Pyramid Global Hospitality, Messinger served as corporate chef for The Kraft Heinz Company where he led all aspects of research and development for the organization’s top strategic accounts. He also held key culinary leadership roles with the Darden Restaurant Group, The Walt Disney Company plus owning/operating his concepts.

JOSÉ ANDRÉS JOINS CNN AND LAUNCHES CONSULTING DIVISION

SCOOP saw that the celebrated chef and humanitarian José Andrés is joining CNN Sundays at 9PM(EST) with his six-part Discovery+ culinary lifestyle series. The creative team behind the renowned dining concepts of José Andrés Group announced the launch of a new consulting division providing support to groups seeking support with operations, design and build, and financial and real estate building. The newly formed José Andrés Consulting aims to provide expert insight, hands-on management, and scalable services for a wide array of projects using a bespoke process, tailored to the specific needs of any size business.

ICONIC NEW YORK PIZZERIA ROBERTA’S WILL OPEN IN MIAMI BEACH

SCOOP learned that Lefferts, a real estate development firm specializing in high-quality residential and commercial properties in Miami and New York City has secured New York staple Roberta’s, a Michelin Bib Gourmand restaurant from cofounder Brandon Hoy and two-Michelin-starred

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James Messinger

Christopher Tanner

chef and co-founder Carlo Mirarchi, as a tenant at its luxury Miami Beach condominium 72 Park. The Miami Beach outpost will be the iconic brand’s first location in Florida.

Established in 2008, Roberta’s started in a modest cinder-block warehouse in Brooklyn. The restaurant quickly became a neighborhood icon, capturing the hearts of foodies across the state with its diverse menu of artisanal plates and seasonal dishes curated with local, international and homegrown ingredients from its rooftop garden. The success prompted the owners to open a handful of locations across New York City. The brand has since expanded globally with a variety of eateries, from full-service restaurants to more casual concepts.

“We are very excited to introduce Roberta’s to the vibrant city of Miami,” said Roberta’s chef and co-founder Carlo Mirarchi. “The energy and diversity of Miami’s food scene resonates deeply with our commitment to providing fun and memorable dining experiences for our guests. With its rich cultural tapestry, Miami provides the perfect canvas and 72 Park the perfect home for Roberta’s first step into the Florida market.”

In addition to the restaurant, the Roberta’s team will also be bringing some of their popular programming. “We love the neighborhood,” added Roberta’s co-founder Brandon Hoy. “And can’t wait to not only serve this community, but to also add some Brooklyn charm to the city’s culinary landscape.”

SHFM AWARDS RECOGNIZE EXCELLENCE IN INDUSTRY

SCOOP learned that The Society for Hospitality & Foodservice Management (SHFM), the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry, is pleased to announce the recipients of the 2023 President’s Award and the Robert Pacifico Award. These prestigious awards were announced during the 2023 SHFM National Conference. SHFM also presented the previously announced SHFM Directors’ Awards at events throughout the year. This annual tradition allows SHFM to honor industry leaders who have demonstrated exceptional dedication and service to the association and have made significant contributions to the industry as a whole. The 2023 recipients include the following:

Robert Pacifico Award: Bob Kloeckner, Vivreau Advanced Water Systems

The Robert Pacifico Award is given to a deserving Supplier Member in recognition of extended, exemplary and dedicated service to the Society, his or her communi -

ty, and the corporate foodservice and workplace hospitality industry.

President’s Mentorship Award: Rick Postiglione, Compass Group, USA

The SHFM President’s Mentorship Award is a special recognition given to honor an individual for their career-long mentorship of the SHFM President. This award is intended for special occasions and is intended to highlight the importance and value of long-time relationships. The award recognizes an individual who has consistently served as a mentor, providing personal and professional guidance, and creating a trusted relationship as an experienced advisor.

President’s Outstanding Service Awards: Justin Drew, CarePoint Health and Justin Williams, Wells Fargo Chosen by the SHFM President to recognize leadership, dedication, and commitment in helping plan and making SHFM Critical Issues and National Conferences a success.

President’s Award: Midgie Cajayon, The World Bank Group Chosen by the SHFM President to honor an individual who has been instrumental in the career of the President, assisted the President throughout his or her term or has served the organization as a whole and dedicated his or her time to betterment of SHFM.

Previously announced Directors’ Awards recipients:

Community Service Award: Amy Franks, JLL in partnership with Global Real Estate & Facilities

Given to the SHFM Member that has gone above and beyond to help support the corporate foodservice and workplace hospitality industry, as well as their local community.

Spirit Award: Matt Rigney, Panasonic Food Service

Presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusiasm for the Society.

Rising Young Professional Award: Kelly Meadows, LaVazza Group and Ricky Postiglione, Eurest

Recognizes an emerging individual who has been a standout among our newest members, supporting the initiatives of the Society through his or her active engagement and participation in SHFM committees and activities. Through his or her actions and career trajectory, this recipient is poised to be a future leader in the corporate foodservice and workplace hospitality industry, as well as the Society.

Leadership Award: Rob Gebhardt, JLL

Recognizing an individual whose work on behalf of SHFM and the corporate foodservice and workplace hospitality industry has resulted in the demonstration of outstanding leadership qualities.

Richard Ysmael Distinguished Service Award: Damian Monticello, GuideWell

Given in memory of Richard Ysmael and reflects how he lived and delivered his philosophy of life in the best and most challenging moments of his career and personal life. Richard was a founding member of the Society, and his dedication, leadership and integrity throughout his career continue to inspire not only the Society’s membership but foodservice professionals in all facets of our industry. This Award recognizes an individual who has been diligent in service to corporate foodservice and workplace hospitality and who has consistently demonstrated the ideals of dedication, integrity, professionalism and leadership to the Society and to which Richard aspired.

Jay B. Silverstein Lifetime Achievement Award: Barbara Kane, Clark Foodservice Equipment

The Jay B. Silverstein Lifetime Achievement Award recognizes a lifetime of contributions and service to the corporate foodservice and workplace hospitality industry.

SHFM recognized the Innovation Showcase exhibitors with the most innovative product or service and presentation featuring new and/or future forward ideas.

The winners for the People’s Choice:

• Most innovative or forward-thinking product or service – Nutrislice

• Most sustainable or forward-thinking exhibit

– Nutrislice

The winners for the Best of Show Juried Panel:

• Most innovative or forward-thinking product or service – Just Baked

• Most sustainable or forward-thinking exhibit

– NCCO

The Society for Hospitality and Foodservice Management is the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry. SHFM empowers its members to create safe, productive and engaging workplace environments by providing mentorship, fellowship and access to segment specific education covering an array of innovative shared services, concepts and powerful peer connections.

For more information, please visit www.shfmonline.org.

THREE REASONS FOOD AND BEVERAGE FACILITIES NEED DATA-DRIVEN RELIABILITY

With an increased demand for healthier, less expensive, and higher quality food products, food and beverage manufacturing facilities are quickly adopting innovations in data technology, processing techniques, and robotics. As a result, the global food technology market is anticipated to reach over $342.5 Billion by 2027.

While these technological advancements can optimize production workflows, reduce downtime, and minimize waste, determining the right combination of technology and human work processes is critical to sustaining the long-term reliability of facilities. The long-term reliability of equipment is becoming even more critical in improving operational efficiency, increasing production output, and meeting compliance with regulations.

A data-driven approach to reliability can help food and beverage facilities implement the processes and tools they need to achieve the long-term reliability of their equipment. Datadriven reliability is a framework used to help facilities collect, organize and model the data they need to make strategic business decisions.

Here are three reasons why food and beverage facilities need data-driven reliability.

1. Technology Alone is Not the Silver Bullet.

The advancement of technology has led to the development of sophisticated solutions, such as automation, artificial intelligence, and data analytics. However, technology alone is not the silver bullet for solving industry challenges. Yes, technology plays a critical role in finding efficiencies, but

a holistic approach that leverages both technology and human intelligence is needed to fully recognize results.

For technology to be successful, it relies on accurate, reliable data, and data quality issues, such as incomplete or incorrect data, can affect the capability of making the right decisions based on the analysis presented. Collaboration with experts is also critical to interpret the results and contextualize the decisions based on individual situations. However, human resources are limited, and a data-driven approach to reliability can help facilities incorporate the best of technology and human expertise into a single approach to ensure each department within a facility is working toward a shared objective.

For example, one of the largest breweries in the world produces over 500,000 gallons of product a day. Despite having some of the most advanced technology in the world, this facility loses $50 million a year in lost production due to unplanned downtime. To minimize the amount of lost production, this facility has a goal to meet an unplanned downtime target of 3%, which equates to about $24MM in increased revenue.

To achieve this goal, each department within the brewery must work together to achieve a common objective. While each department has its concern, a data-driven approach to reliability brings focus to an organization’s most critical actions by ensuring that everyone works toward a shared goal while meeting the individual Key Performance Indicators (KPIs) each department is responsible.

Without a specific focus, it can be difficult to know where to prioritize limited resources and which actions to tackle first to achieve this goal. For example, the primary focus of the brew-

ing side of this facility is to mitigate any risks associated with health, safety, and the environment (HSE) that may result from equipment failure. While HSE risk is important across the entire facility, the loss of production resulting from equipment downtime is a strong focus for other departments, such as bottling and packaging. Quantifying the extent of the impact of specific failures and prioritizing tasks based on criticality is a common challenge for the industry. With a data-driven approach to reliability, this facility can link probable failures to specific failure modes to better focus on its main concerns, action the most impactful mitigation activities, and allocate its resources more efficiently.

2. Data-Driven Reliability Helps Facilities Shift to a Proactive Approach to Maintenance.

The cost of reactive maintenance is three to five times more expensive than proactive maintenance. A datadriven approach to reliability enables facilities to holistically approach complex problems by leveraging a combination of human expertise and technology. When relying solely on human expertise, intelligence models such as Reliability Centered Maintenance (RCM) or spare parts optimization can skew conservatively, wasting time and spending. With data-driven reliability, facilities can adjust their plans to make more confident decisions based on live, connected data.

For example, a manufacturing facility that produces baby formula is experiencing 15% unplanned downtime and loss of containment failures compromising production output. The site lacks a long-term reliability and maintenance plan, and as a result, about 60% of the site’s maintenance work is

reactive.

The facility has a goal to switch to a more proactive approach to maintenance and is adopting a set of foundational reliability and maintenance workflows and processes to meet this goal. These workflows aim to show how the site can use its data to drive reliability and will help the site determine the health of its assets and how its programs can be combined to shift to a more proactive approach to maintenance. Specifically, these workflows will establish integrated roles and responsibilities, KPI structure and use, and create and adopt proactive procedures for individual assets and the program while accounting for regulatory codes and standards and corporate maintenance program requirements.

With the incorporation of data-driven reliability and maintenance workflows, the site is expected to increase production and minimize maintenance spending, reducing unplanned downtime for wet and dry processes. As a result, the site is expected to increase its production by 15 days per year, equivalent to at least a $10MM improvement over the next three years.

3. Establishing a Data-Driven Reliability Culture Can Help Improve Overall Equipment Effectiveness (OEE)

A data-driven reliability culture significantly impacts Overall Equipment Effectiveness (OEE), a metric used to measure equipment performance, availability, and quality. Organizations with a culture of people working toward a shared goal of reliability will experience optimized work processes,

continued on page 110

in need, Andrés will share valuable insights on building sustainable food systems, empowering communities, and the crucial importance of giving back. His passion for using food as a tool for social impact will aim to inspire attendees to make a difference in their own communities and embrace the transformative power of food.

Korsmo expressed her excitement for Andrés’ message being a centerpoint of the Show stating, “José Andrés’ work illustrates the heart of the restaurant industry—offering hospitality and serving others. He is a culinary and humanitarian visionary, and everyone attending the National Restaurant Association Show has something to gain by hearing insights from his work and experiences. José Andrés’ commitment to giving back to communities across the globe and his remarkable achievements make him an inspiration. We are so glad to have him as the keynote headliner for the National Restaurant Association Show.”

The National Restaurant Association Show, known as the ultimate gathering for restaurant operators and foodservice professionals, has been driving the evolution of the industry since 1919. From celebrity-led demos to exhibits showcasing cutting-edge technology and trends, the Show of-

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ensuring faster, more objective, and higher quality reliability decisions across all levels of the operation.

A data-driven approach to reliability can help improve OEE in three ways:

• Performance: A reliability culture fosters a proactive approach to maintenance and equipment management, which leads to improved equipment performance. Facilities can reduce equipment slowdowns, breakdowns, or suboptimal performance by implementing preventive maintenance practices, proactively addressing equipment degradation, and optimizing spare parts availability. This results in higher equipment productivity and performance, positively impacting the performance component of OEE.

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fers an unparalleled platform for networking, education, and exploration of all things related to food, beverage, hospitality, and operations.

Registration for the 2024 Show will open in September. For more information, visit nationalrestaurantshow. com. Connect with the Show on Twitter, Facebook, Instagram and LinkedIn for event updates.

The National Restaurant Association Show, Hotel-Motel Show is owned and operated by Winsight LLC in partnership with the National Restaurant Association.

About Winsight LLC: Winsight LLC is a business-to-business information, event and market intelligence company serving the restaurant and noncommercial foodservice, convenience and petroleum retailing and grocery industries. Winsight provides research and analytics, branding solutions, faceto-face opportunities, lead generation initiatives, and content marketing services through products including subscription data products, reports, research tools, research programs, fully custom studies, conferences, custom marketing services, meetings, print, digital trade media and tradeshows, including the National Restaurant Association Show.

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pects of Ukrainian dining. Diners will select starters from the tower to begin their meal before heading on to other á la carte offerings.

Chef Clark’s main menu will feature creative takes on staple dishes like Varenyky, which are similar to pierogis or ravioli, with fillings like pumpkin and farmers cheese, or even seasonal fruits like cherries as a sweet and savory application. Anelya will also offer modern takes on dishes like Holubtsi, or stuffed cabbage with sturgeon and buckwheat with caviar and sherry cream sauce.

The wine program at Anelya will feature many styles and varietals imported from strictly Eastern European states. Clark’s cocktail program will feature takes on traditional favorites named for Ukrainian folk heroes like Taras Shevchenko, like a shaken horseradish martin. There will be non-alcoholic drinks like a homemade kvass, which is a naturally fermented beverage resembling kombucha, made from beets or other ingredients like grains and rye bread.

When it comes to design, Anelya aims for an old world element, which means fitting the room with bistro chairs, raw walls and elements of the turn of the century building’s historical past. Charlie Vinz, designer and architect of Parachute’s iconic restaurant, gives the space a modern industrial style that is at the same time cozy

and warm. The space will include rich, dark colors, exposed wood accents, and touches of Ukrainian embroidery.

The logo for the restaurant has its own personal story tied to Clark. The logo is inspired by the floor tile pattern from the actual floor of Clark’s grandmother’s childhood home in the city of Kharkiv. Clark had recently visited the flat on a trip to Ukraine and pulled the tile from the floor himself so he could always have a piece of her history with him. The logo also features a poppy seed pod, which comes from one of Ukraine’s most recognizable flowers, the red poppy flower. The flower was his grandmother’s favorite, and has significant meaning in Ukraine — it represents joy, beauty and youth.

Anelya from James Beard award winning Chef Johnny Clark is a Ukrainian restaurant steeped in the preservation of the culinary traditions of Ukraine. From Zakusky towers filled with cured meats, pickled vegetables, fish and hors d-oeuvres to Eastern European wines and cocktails inspired by Ukrainian folk heroes, Anelya is an exploration of one of the world’s most emerging cuisines. For more information, visit www.anelyarestaurant.com or find the restaurant on social at @ anelyarestaurant on Instagram and Facebook.

• Availability: A reliability culture emphasizes minimizing equipment downtime and maximizing equipment availability. Facilities can reduce unexpected breakdowns and unplanned downtime by adopting preventive and predictive maintenance practices, implementing condition monitoring techniques, and utilizing data-driven insights. This increases the overall availability of equipment for production activities, improving the availability component of OEE.

• Quality: A reliability culture improves product quality and reduces defects. Equipment reliability is directly linked to consistent product quality. By maintaining equipment in optimal condition, identifying and ad-

dressing potential failure points, and implementing quality control measures, facilities can ensure that equipment operates within desired specifications, resulting in better product quality. This positively impacts the quality component of OEE.

By fostering a data-driven reliability culture, food and beverage facilities create an environment where equipment reliability and performance are valued and prioritized. This ensures that maintenance practices, data analysis, and continuous improvement efforts are aligned to maximize equipment effectiveness, drive operational excellence, and increase OEE.

Conclusion

A facility’s program is only as good as the data being used to run it. A datadriven approach to reliability that leverages the right combination of technology and human work processes is critical to manufacturers sustaining long-term success and meeting the increased demand for food. While technology is a great enabler, the true value lies between the dynamics of the experts and the analysis performed by the systems. A data-driven approach to reliability positions facilities to make this collaboration seamless, enabling food and beverage facilities to make more informed decisions in an ever-evolving landscape.

phase-in. A pending ordinance introduced in June by Johnson’s City Council allies has a two-year phase-in.

Even with the longer runway, Toia remains concerned increased labor costs will force family-owned neighborhood restaurants to reduce hours or eliminate jobs. “The train was leaving the station. I know how to count votes. I counted the votes,” Toia said. “I definitely think it could lead to some job loss. But it’s much easier for restaurant owners/operators to bake this into their budget over five years than over two years.”

Toia commended the mayor for his willingness to compromise, even though he clearly had the votes. “I will say this about Mayor Johnson and his team: They communicated. They listened. They will communicate all day long, all night long. There was a lot of communication going on over the last 48 or 72 hours all the way into the late night. … They did start at two years. Less than 24 hours ago, I’m still hearing, ‘You’re lucky to get three,’” Toia said.

Johnson applied the same, collaborative approach to his revised proposal to raise the real estate transfer tax to generate $100 million in annual revenue to combat homelessness, but in a way that reduces the transfer tax for homes sold for less than $1 million.

Ramirez-Rosa (35th), the zoning committee chair who doubles as Johnson’s floor leader, said the mayor agreed to the five-year phase-in, even though he had the votes for a two-year phase-in.

“This is happening because this mayor is an organizer and he’s a convener. … The mayor is looking for ways to bring people together on every issue,” said Ramirez-Rosa. “So he’s going to lead on his values. He’s gonna deliver the things that he campaigned upon. But he’s gonna do it in a way that’s collaborative and listens to all stakeholders.”

“This is really about making sure that some of the most vulnerable workers have a floor that is more dignified and just. This administration is committed to helping Black women, helping Latinas, helping workers that

sometimes face harassment in the workplace because they live off of tips, helping workers who are sometimes victimized by wage theft.

“We know that by having one fair wage with tips on top that restaurant workers will be better off. And we’re just so happy that we were able to find this common ground to accomplish this in a way that was collaborative and unifying for our city. The restaurant industry also had suggested raising the minimum wage for tipped workers, but only in large restaurants. That offer also included tripling fines for restaurants that thumb their noses at the mandate to make up the difference whenever tipped workers — now paid $9.48 an hour — don’t make enough tips to reach the $15.80 an hour that applies to all other Chicago workers.

Why not impose a simple crackdown on those “bad actors” as Toia’s group had suggested? “You will only know that it’s happening if there’s a complaint. And oftentimes, workers in restaurants are not likely to bring forward these complaints because some of them may be undocumented,” Ramirez-Rosa said. “Some of them may be older. Some of them may be living paycheck to paycheck and thinking, ‘I’m not making the full minimum wage. But if I report my employer, maybe I’ll lose my job. Maybe they’ll fire me. Maybe it’ll be harder for me to get another job at another restaurant.’”

The mayor’s office released a statement calling the Johnson-forged compromise a “huge step forward in delivering a fair wage for workers, many of whom are Black and Brown women who are heads of households and anchors of their communities.”

One Fair Wage founder Jayaraman noted that Chicago has a storied labor history. If activists and the Illinois Restaurant Association can prove it can work in Chicago, it can work anywhere: “Chicago is the first really toptier city to move in this direction in 50 years,” Jayaraman says. “In the next year and a half, you’re going to see massive policy change.”

ence. If the Miami menu is any guide, think hot and cold seafood starters, fish and shellfish, caviar and several high-end cuts of beef.

The whimsically named Washing Potato comes courtesy of restaurateur Alan Yau, founder of Hakkasan and the Wagamama chain in the U.K. Diners explore dim sum traditions amid the sleek abstract lines of the space. Yau is also developing Chyna Club, presenting an eclectic Chinese menu.

La Côte, launching in spring 2024, conjures some of the sunny breezy French Riviera on the Fontainebleau pool deck, The international menu incorporates Mediterranean flavors. The beverage program, keeping things alfresco, features rosés, French releases, and lively mocktails and cocktails.

The Tavern, next to the casino floor, is paired with the Fontainebleau sportsbook. On the menu, elevated American bar standards and sushi join draft beers, wines, and craft cocktails with names incorporating famous sports references. American bistro Vida evolves from the original restaurant in the Fontainebleau Miami. Vida offers breakfast and lunch daily, including signature dishes, brunch favorites and classic cocktails.

Highlighting the lineup of bars at the new Fountainbleau is the addition of Miami’s LIV nightclub brand to the Las Vegas. The Bleau Bar that sets the stage for the property while also drawing on the history of the Bleau Bar in the Miami Fontainebleau. This new incarnation features soaring ceilings, a chandelier composed of crystal strands ending in bow ties, and classic cocktails with a twist. Collins lies adjacent to the lobby, with jazz, technique-driven mixology, a line of signature Collins beverages, and a wine program focusing on Champagnes and other sparklers.

The speakeasy-style Nowhere takes its name from the Stairs to Nowhere architect Morris Lapidus designed for the original Fontainebleau. The bar layers creative cocktails, jazz and other live music, and games like pool and backgammon.

Agave features Mexican design influences, sipping tequilas and mez-

cals, cocktails and DJs regularly spinning. Folks can drop by Après, inside Promenade food hall, for a beer, a glass of wine or a craft cocktail. Solo, just off the casino floor, brings mixology to roulette and blackjack.

On Dec. 13, Las Vegas’ newest resort, a $3.7 billion palace with seven pools, 36 restaurants and bars, as well as a private club on the top floor with spectacular views of the skyline, will make its debut.

What really stands out about the Fontainebleau Las Vegas isn’t the height — at 67 stories it’s the tallest hotel in Nevada — or the 46-foot sculpture by Swiss artist Urs Fischer in the south lobby. It’s how long it took to get built. Jeffrey Soffer acquired the land in 2000, but lost control of the mostly done project during the 20082009 financial crisis. Two more owners came and went, including billionaire Carl Icahn, before Soffer reacquired the still unfinished building in 2021 for a fraction of its original construction cost.

“It’s one of the great, crazy stories in real estate,” the 55-year old said. “There’s always one crazy one in your career. This is definitely it.” Soffer said he just believed strongly in the concept, bringing a version of his family’s Fontainebleau resort in Miami Beach to America’s gambling capital. The Florida hotel has been a playground for the rich and famous since opening in 1954. Designed by architect Morris Lapidus, the beachfront property is most notable for its expansive pool area, where James Bond played cards against villain Auric Goldfinger in the 1964 film Goldfinger. Soffer said the Miami Beach resort is one of the most-profitable, non-casino hotels in the country.

Soffer’s biggest challenge will likely be the Fontainebleau’s location on the north end of the city’s famous Strip, far from properties like the Bellagio and Caesars Palace, where guests can more easily stroll from one to the other. Casinos at the north end, like the Stratosphere and the SLS, now back with its original Sahara name, have at times run into financial trouble.

BRINGING

BACK OF HOUSE SOFTWARE

payroll, taking the headache out of the process, while simultaneously optimizing your labor costs. It will also enable you to store employee payroll details in a centralized system, calculate wages, and run reports on overtime hours.

4 Questions to Ask Before Buying Back of House Solutions

It’s clear that back of house software is a wise investment, but as with any investment, it’s essential to do your research first. These questions will provide you with valuable answers.

1. What are my needs and goals?

Choosing the right POS, KDS, or back of house operations solution hinges on understanding your specific objectives and the problems you’re looking to solve. For example, a food truck might not need HR or payroll software, while a major chain will likely need solutions that support multi-location management.

It’s critical to identify the non-negotiable features you need in a back of house system (vs. nice-to-haves), and consider how that solution can meet your needs today, while also helping you reach your future goals. This will ensure you get the essentials without paying for unnecessary extras. For instance, if you want to increase efficiency, you’ll need a user-friendly system. This kind of tech is in high demand, with “ease of use” being the number one attribute restaurateurs look for in a new POS.

2. Does the solution integrate with other programs I am using?

It’s essential to make sure all of your tech can seamlessly work together.

Ideally, choose tech that integrates with your POS so you can see how your restaurant is performing and where to adjust menus, recipes, suppliers, inventories, or staffing to increase profitability – without costly and time-consuming burden of double entry or trying to com -

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pare stacks of spreadsheets to provide the answers. For example, a back office solution that integrates with your POS can help you compare your inventory and sales date so you can maximize the profit margins on each recipe.

3. How will this technology improve the customer experience?

While your staff will be using your back of house software on a daily basis, the technology’s reach will be far wider. So, consider how your customer experience will be impacted by the solution you purchase.

For instance, a KDS can help speed up service by enabling your kitchen staff to easily track how long tickets have been open, without having to wait for servers to verbally relay orders to line cooks. This is crucial because, as the 2023 Diner Trends Report found, 57% of diners reported that fast service was one of the most important factors of a great dine-in experience.

4. What are the long-term benefits?

To get the most value out of the system, you need to think long term about how the tech can help you grow and scale your business.

For example, your restaurant may not have a loyalty program yet, but if you see value in creating one (they’ve been known to increase monthly transactions by at least 12%), you’ll want to opt for a solution that has this capability and comes with the backing of a powerful customer relationship management (CRM) solution.

By asking these four essential questions, you’ll ensure you end up with the right back of house solutions for your business.

Learn the latest information and trends on back of house technology at https://www.touchbistro.com/ blog/guide-to-restaurant-back-ofhouse-software/

BY THE NUMBERS

1.5 hours

Once the site was ready, a RATIONAL-approved installer got the combi ovens up and running properly.

Training Days

Reda and her team at Demera took advantage of many training opportunities with RATIONAL before, during and after the installation of the iCombi Pro units. They worked on recipes with corporate chefs at the manufacturer’s culinary center in Rolling Meadows, Ill., and at Demera.

“We had to rediscover what setting, what cooking method, worked for us. They were patient with us,” says Reda,

referring to RATIONAL. “We kept telling them ‘the onions need to be right.’”

For operators looking to make the same transition, Reda says, “Go play with them at the center. Play with the product. Take into consideration how much volume you do and know what size you need.”

Eidenberg adds that RATIONAL offers solid after-sales support. “RATIONAL is a global company that delivers well here in the United States,” he says. “It’s very high-quality service.”

All photos by Allison

Rezendes

The amount of time Demera employees don’t have to stare at a stock pot every day by using an iCombi Pro instead.

tification. This shift effectively empowers unions by removing some of the barriers to certification they previously faced and now placing them in the way of employers that want to challenge union certification, or avoid having to recognize a union, e.g., now employers, rather than the union, must file a NLRB petition to force a secret election.

2. Increased Union Presence and Influence - Unions may find it easier to secure representation, even when employees have previously rejected unionization in secret-ballot elections. This will likely result in greater union organizing efforts, which could lead to greater financial costs due to increased wages and benefits required through a collective bargaining agreement.

3. Increased Pressure for Fair Labor Practices - Employers must maintain strict adherence to labor laws and regulations to avoid allegations of unlawful conduct that could lead to recognition without

an election. This includes fostering an environment of fair labor practices and clear communication with employees.

Recommendations Moving Forward

The hospitality industry is not immune to the implications of this decision. Even those employers in the industry that already have a union presence in their workplaces may see the union attempt to expand to other employees or business locations. Accordingly, employers must take steps to prepare for the poten -

tial impacts of the Cemex decision:

1. Employee Relations – Employers must maintain open lines of communication with their workforce to address employee concerns effectively. This is especially crucial considering the increased potential for unionization.

2. Legal Compliance – Employers should stay informed about evolving labor laws and ensure that their labor practices align with legal requirements. Compliance is essential to avoid allegations of unfair labor practices that may allow unions to circumvent the election process

pursuant to the Cemex decision.

3. Management Training – Employers must consider training their managers on employees’ rights under the NLRA and what conduct could improperly infringe on such rights. Unions will, now more than ever, be looking at the actions of employers for potential unfair labor practices, particularly before and during union elections.

The NLRB’s Cemex decision has ushered in a new era in union certification, with significant consequences for employers. Employers should be prepared for potential changes in labor dynamics and increased unionization efforts. Staying informed about evolving labor laws and maintaining proactive employee relations will be crucial in navigating this shifting landscape. Employers should consider consulting with legal experts and industry associations to stay up to date on developments.

The hospitality industry is not immune to the implications of this decision. Even those employers in the industry that already have a union presence in their workplaces may see the union attempt to expand to other employees or business locations.

can draw inspiration from diverse global cuisines and elevate the flavors of plant-based dishes.

Chef Jaume, could you briefly explain how the Yondu Culinary Studio is promoting Korean Vegetable Fermentation and your role?

The Yondu Culinary Studio is a test kitchen as well as an event space. We develop new plant-forward recipes using Korean fermented ingredients and we host events centered on cooking delicious vegetables. Our goal is to share the knowledge of Korean soybean fermentation for chefs in the USA to expand their flavor horizons. I work on new product development, creation of new recipes and coordinating culinary events.

A new national survey, Consumer Curiosity Report, showed that consumers are looking for flavor-rich plantbased meals with global influences and are eager for new ways to prepare veggies. How can chefs satisfy this consumer craving?

I think the main challenge for chefs nowadays is to create veggie-centric dishes that are delicious and healthy at the same time. It is difficult to build flavor without animal protein and trying to keep salt, sugar and fat under control.

As consumers, we all struggle with what we know is good for us and what we actually crave. As a chef, I have to find out ways to satisfy both things.

I discovered Korean soybean fermented products 10 years ago and I realized that they could be a very valuable tool to balance out those consumer needs. These products are packed with umami flavor and provide a remarkable depth to any dish, but they are not overpowering and can be used across many cuisine styles, beyond borders.

What’s the biggest challenge with plant-based cooking, and how can chefs overcome it?

Flavor. We all know we have to serve more vegetable options, but the reality is that in many cases they are not selling that well. As chefs, we have to adjust to consumer demands, but always

need to go one step further. Nowadays, this step forward is to create delicious vegetable dishes. But for these dishes to be a commercial success we need to figure out how to build flavor without falling in the good-old easy tricks of adding sugar, fat or too many spices. We want to respect the flavor of vegetables as we respect the flavor of a good beef or a delicate fish.

This is the challenge we are facing collectively and individually nowadays. How to create a native vegetable cuisine that highlights vegetable flavors and sells well. In my opinion, we need to move on and overcome the initial phase of meat protein imitation. We need a flavorful native vegetable cuisine.

One of the pleasures of Korean cuisine is the banchan, the serving of usually small vegetable side dishes, set in the middle of the table for sharing. During our conversation, you mentioned that traditional American side dishes could be more exciting with Korean flavor. Could you please explain?

What’s more interesting for me about Korean small side dishes is that the customers get to choose how to combine them on the table. With so many different elements on the table, the flavor and texture combinations are endless, and therefore the meal becomes much more exciting. In a sense, I feel that in a Korean restaurant the customer is “cooking” at the table because they are deciding how to combine the different flavors and textures according to each person’s own preferences.

In Western cuisines, we have had a very rigid structure, centered on the piece of animal protein. We spend so much effort on the quality of animal protein that often times we do not have time to think about the side dishes. In my opinion, vegetable sides are equally important. Even in a steak house, a good combination of crisp, fresh and interesting vegetables can not only make the meal more interesting and fun, but also can make a steak taste even better. When enjoying a good piece of meat, I prefer a crunchy, garlicky and slightly umami broccoli to clean my palate over mushy spin-

ach soaked in rich cream.

I think we can get inspired by Korean side dishes and their secret flavor: soybean fermented ingredients, soy sauce, soybean paste, chili paste, etc.

For 20 years, Sempio, the maker of Yondu, has been focused on selling to Koreans. Now their goal is to cross over to mainstream foodservice and retail under your direction. How are you and your team accomplishing this goal?

Primarily we are focusing on quality. Sempio products have a superior flavor profile. They are all gluten-free and clean label. American consumers, and especially chefs, are well informed and seek for high-standard ingredients. Sempio is the oldest food brand in South Korea. This family-owned company has been mastering the art of soybean fermentation for over 75 years. It is the reference and golden standard for Korean ingredients and we are bringing these products unaltered to the USA market.

In our experience, the best way to win people’s hearts is by trying the products. When it comes to chefs, it is normally very straightforward because chefs have a sense for quality. In retail, we need to do more education, because even with the hype of Korean cuisine –and Korean culture in general- people are still confused with the myriad of different ingredients with long hard-to-remember names. However, it is only a matter of time. I am convinced that like many other products before, from balsamic vinegar to soy sauce, Korean ingredients are destined to be part of our growing flavor toolkit.

Learn more about Yondu Vegetable Umami at Yondu Official Website: https://yondu.us/

Maple glazed veggies with spicy chimichurri

A mix of chili and cilantro that will

lively up your vegetables

From Yondu Culinary Studio

Total time: 60 min

Serves 4

Yondu effect: Spicy and umami

Recipe benefits: Delicious Holiday side dish

Ingredients:

• 2 lb. mixed fall vegetables, peeled and cut (carrot, turnip, parsnip, cabbage, mini potato, Brussels sprouts)

• 2 Tbsp. Yondu umami sauce

• 2 Tbsp olive oil

• ¼ cup maple syrup

• For the spicy chimichurri:

• 2 Tbsp. olive oil

• 2 Tbsp. chopped fresh cilantro

• 1 Tbsp. Yondu umami sauce

• 1 tsp gochugaru chili flakes

• 1 tsp Yondu Spicy

1. Preheat oven to 400F. On a baking sheet, toss vegetables with with olive oil and Yondu.

2. After about 20 minutes, add maple syrup to the vegetables and stir well. Continue cooking for 20 more minutes, or until cooked to your liking.

3. Meanwhile make the spicy chimichurri by combining all the chimichurri ingredients in a bowl.

4. Serve the maple glazed vegetables tossed with the sauce, or on the side.

Notes/tips:

Adjust to your preferred heat/spice level last minute by adding a couple extra drops of Yondu Spicy.

Benefits of Combining Theme and Equipment

1. Consistency: The AutoFry ensures that each empanada is fried to perfection, resulting in a consistent texture and taste that customers can rely on with every visit.

2. Efficiency: With its automated frying process, the AutoFry streamlines the kitchen operations, allowing chefs to focus on creating delectable empanada fillings and flavors.

3. Creative Exploration: Limited to empanadas, owners and operators can channel their creativity into experimenting with a diverse range of fillings, sauces, and sides, refining their skills within a defined culinary realm.

4. Branding and Marketing: A single-theme foodservice program simplifies your branding efforts, making it easier to communicate your unique offering to potential customers. Your establishment becomes synonymous with the theme, setting you apart in a crowded market.

5. Customer Engagement: By specializing in empanadas, you attract a specific customer base seeking the best empanada experience in town. This targeted approach leads to more engaged and loyal patrons.

Crafting Your EmpanadaCentric Program

1. Menu Innovation: Develop a menu featuring a variety of empanada flavors, drawing inspiration

from global cuisines while also offering traditional favorites.

2. Quality Ingredients: Source high-quality ingredients to ensure the flavors within your empanadas shine.

3. Training and Skill Development: Invest in training your kitchen staff to master the art of crafting empanadas and operating the AutoFry.

4. Ambiance and Presentation: Design your establishment’s ambiance and presentation to complement the empanada theme, creating a cohesive dining experience.

5. Customer Education: Share the story behind your empanadas and the process of using the AutoFry to enhance customer engagement.

Embrace Simplicity, Elevate Experience

Foodservice minimalism, epitomized by an empanada-centric program supported by AutoFry, showcases the power of focusing on quality over quantity. By narrowing your scope and utilizing the right equipment, you create a unique dining experience that resonates with customers and stands out in a competitive culinary landscape. So, take a step towards culinary simplicity and create an empanada journey that leaves a lasting impression on every palate.

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

rapidly expand on a global scale so quickly?

Nusr-Et continues to invest in its team and is expanding the team across HR and Marketing, Finance, Legal and Operations at Headquarters in Istanbul. I’m building our team in the U.S.

Within the last three years alone – Nusr-Et has opened 10 new restaurants all over the world. Looking ahead, to further strengthen these expansion efforts on a global scale, we’ve hired a Business Development Director to grow Saltbae Burger, Dolce Patisserie, and Kebapçı Restaurant on a global level.

What’s next for the Nusr-Et brand?

We are excited about our next chapter. We are expanding the global footprint of the Nusr-Et restaurants in Sao Paulo, Ibiza residential and dining complex, Rome, Milano, Paris. Also, we are focused on doubling down on the growth of SaltBae Burger and are soon planning to ex -

PERFORMANCE SOLUTIONS

er temperature is largely a reflection of consistent water pressure. With that, we suggest to our Day & Nite clients add a “punch list” for the maintenance water distribution pipes? Instead of water distribution, permit me to return to grease trap management—something we all prefer to not think about. If, during this hot and wet summer 2023 you noticed many flies, bugs and other vermin congregating around your grease traps it’s the most visible sign your grease traps need far greater, likely immediate regular maintenance attention. Make sure that your plan includes inspection of water pressure regularly. Also get help from your service provider on local ordinances that impact the disposing of wastewater. There are also a number of pitfalls that create potential clogging issues in a restaurant drain system. The uninitiated would be shocked to learn how many rubber gloves are retrieved deep from sink drains, how

pand the Nusr-Et portfolio in new and exciting ways.

What trends do you see within the gourmet industry? How is Nusr-Et catering to customers across the globe?

In recent years, we have seen Wagyu steak served by the ounce become a trend within the gourmet industry. Nusr-Et Steakhouse is the pioneer of this trend. Most steakhouses or restaurants offer only 1 type of Wagyu cut on their menu, whereas most of our steak selection consists of American Wagyu choices.

The other trend we’re seeing is “eatertainment” – where guests not only want to dine but continue their experience with a fun, exciting atmosphere of music, dancing, and entertainment in the same location. In response, we introduced “Eating Dancing,” in Mykonos an afterhours, lounge concept to add to the dining experience. Instead of hav -

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many solids are creating toxic grease trap stews, how often things one may not see conspire for the catastrophic. We’ve also worked diligently to create measures that can prevent foul smells from drains. I urge all check out our Popular Plumbing’s division’s environmentally sound, enzymebased methodologies.

We find ourselves continually responding to grease traps maintenance issues. The frequency of cleaning really depends on the grease trap size and scope of operation, but when grease traps are treated with enzyme solutions, they are in perpetual cleansing motion. Supplemented by a general monthly check by your team, the rule of thumb is that whatever common grease trap problems will evaporate.

After decades of helping our Day & Nite/Popular Plumbing customers Implement best practices restroom facilities and toilets maintenance, we want to share our take. We believe it

ing dinner and going to a club, we’re bringing the club to our guests.

What’s the essential kitchen equipment for your restaurants?

At the heart of our kitchen is the charcoal grill. Our team uses 100% Mexican charcoal because it offers the highest BTU, which generates more heat and burns at a slower rate – offering an extremely unique gourmet experience. As we grill our high-marble steaks, the drippings from the marbling hit the high-heat charcoal and create a special smoke that enhances the steak’s flavor. Each steak is carefully rotated so this flavor is perfectly and evenly distributed.

An important part of the charcoal grilling process is the hood system we use, which is very specific and requires substantial maintenance. These hoods are not widely used by restaurants due to the maintenance process. We acquire a permit for these hoods in each restaurant

location.

Another essential part of our kitchen is the refrigerated meat display, which allows our guests to see the high-quality meat before it is prepared. We value quality throughout the entire process, from how we present the meat to how we cook it, leaving no stone unturned in ensuring the ideal cooking experience.

Which POS, front-of-house systems do you use?

We are using Micros point of sale system at all our locations.

What is the one piece of advice you would give to other restaurateurs/ chefs?

Pair great food with an amazing experience. At Nusr-Et Steakhouse, we pride ourselves on intertwining impeccable service with entertainment, so every visit becomes a cherished memory for the guest.

really starts in the design and purpose of your restrooms. Customized fancy components are attractive but tend to pose the biggest performance and maintenance problems. We find the simpler the design the easier it is for monitoring and maintaining restroom cleanliness.

Our bottom line is that if you are looking for shortcut service hacks that can minimize expenses, we warn you to proceed with caution. But when it comes to all things water and plumbing from leaks to water supply interruptions in the kitchen you need to rely on expertise. When it comes to water DIY/Do-It-Yourself is a most dangerous practice. Part of the barrier to doing the work yourself is that water pressure is often the most overlooked problem.

Once you’ve made that commitment to finding the right plumbing vendor, how do you proceed? Look, servicing critical equipment is a skilled trade. There has been a signifi-

cant shortage of skilled labor for decades. Getting a complete picture of a service provider’s commitment to ongoing skills training, professional development is as fundamental as it gets. Service providers fully committed to investment in staff have the integrity you can trust in a partner.

We hope that you will give us a look in your selection process. The Day & Nite family of companies, inclusive Popular Plumbing is an innovator propelled by a continuous improvement imperative fully focused on delivering consistently superior, costeffective customer experiences by bully integrating and strengthening each vital leg of the essential 3-legged stool: People – Process - Technology

Ultimately, an efficient plumbing system is instrumental in upholding high standards of sanitation, hygiene, and customer satisfaction in a thriving restaurant. Let us know how we can help.

liable for labor violations at franchisee-operated restaurants. Critics argued this provision would have had far-reaching consequences for the entire industry. By removing this language, the agreement seeks to protect the franchise business model, providing reassurance to franchisors who may have been concerned about the potential of joint liability.

“This agreement creates the best possible outcome for workers, local restaurant owners and brands, while protecting the franchise business model in California,” Matt Haller, CEO of the International Franchise Association (IFA), said in a statement.

The IFA has been the staunchest opponent of legislating a jointemployer standard in the state and on a national basis. It maintains that redefinition of the franchisorfranchisee relationship as a jointemployer situation would destroy the franchise business and dramatically slow chains’ expansion. The IFA was also a leader in forming the coalition that succeeded in getting a go/no-go vote on the Fast Act on the 2024 referendum .

Although the provision is now dead in California, the National Labor Relations Board is widely expected to institute the standard on a federal level through a change in its interpretations of long-standing labor laws. That reinterpretation is expected in a matter of weeks or months.

Sean Kennedy, EVP of public affairs for the National Restaurant Association-NRA, added in a statement, “This agreement provides a predictable future for California restaurant operators and includes a tremendous investment in the QSR workforce, while eliminating regulatory and legislative threats endangering their businesses.”

The decision to raise the minimum wage for fast food workers in California and eliminate the 2024 referendum has far-reaching implications for franchisees in the state. While it presents opportunities for

workers to earn higher wages and potentially improve their working conditions, franchisees will need to navigate higher labor costs, potential annual increases, and a changing regulatory landscape. The removal of joint liability language also helps assuage some of the concerns the restaurant industry expressed in light of the original proposed language. As this agreement progresses through the California legislature, fast-food chains and franchisees will be closely watching and adapting to ensure their businesses remain viable in the face of these changes.

and proactive safety procedures, coupled with adequate training, to make sure that each manager/owner is following the proper instructions to handle food appropriately. The use of food safety practices by the entire organization minimizes the chance of a food-borne illness outbreak. To manage the risk of food-borne illness, you must implement policies that focus on good health and hygiene practices and ways to maintain the viability of the business. Every food establishment uses, processes, and sells food differently. However, the general issues and key principles of food safety remain the same.

All food safety training programs should contain these three main factors:

• Personal Hygiene for Food Professionals

• Time & Temperature Control

• Cross-contamination Prevention

Here are some ways you can make sure your food safety plan will be effective:

• Establish clear, actionable goals for the safety of the customer and the health and productivity of your business.

• Ensure consistent support throughout your company for the plan, starting with senior management.

• Have a formal crisis management and communication plan that establishes clear roles and responsibilities and addresses potential product recall events.

• Educate employees on the steps to be taken in a crisis situation.

Financial Impact/Insurance

Coverage:

Food-borne illness claims are among the greatest financial risks facing the food industry. Against this backdrop, restaurants also have to contend with the negative publicity and inevitable fallout from such an event. As many recent events have shown, this publicity can ex -

from

acerbate an issue and cause real problems for restaurant owners as the public turns its back on a company and chooses not to buy their products.

Restaurant contamination insurance protects restaurants from the financial consequences of a food-borne illness, providing coverage for a range of related costs such as loss of revenue and cleanup costs following an outbreak. And, because it’s not just lost revenue from reduced custom at stake, a comprehensive policy also works hard to help protect and restore a restaurant’s reputation.

Once triggered, a restaurant contamination insurance policy will provide coverage for the following losses:

• Pre-Incident Expenses

• Business Interruption

• Employee Expense

• Extortion Cost

• Brand Rehabilitation

• Recall Costs

• Consultant Costs

• Disease Outbreak Clean-Up Costs

• Lost Royalty Income

The cost of proper insurance coverage is insignificant in comparison to the coverage and protection your restaurant will receive in the event of a publicized food-borne illness incident. Restaurant contamination insurance offers a broad array of options and it can prove to be a perfect supplement for preparation and foresight in confronting a crisis. You should consult with your insurance advisor to make sure you’re properly covered and have the right crisis management plan in place.

1. https://www.cdc.gov/foodsafety/cdc-and-food-safety. html#:~:text=CDC%20estimates%20 that%20each%20year,than%20 %2415.6%20billion%20each%20 year.

HARRISON MEADOWS

grilled steaks.”

Wynn and the Troon Management team knew that Lakis brought the perfect blend of a la carte and catering experience to their team at Harrison Meadows. Lakis caught the hospitality bug as a teenager. That passion morphed into a 20 plus year career that included being mentored by top chefs at NYC’s Pierre Hotel. “One of the most important lessons I learned at the Pierre was the significance of using fresh, highquality ingredients. It truly makes a difference in the final outcome of a dish,” Lakis said. His club career has included successful stops at Westchester’s Sleepy Hollow Country Club in Briarcliff Manor, where he led the culinary team for five years. That was followed by his role as Executive Chef at Larchmont Yacht Club.

“Adding Chef Lakis to our team is a testament to our dedication to providing an exceptional dining experience at Harrison Meadows. We are confident that his culinary prowess will cement our position as a premier destination for food enthusiasts,” Wynn added. “His ability to create a private club quality experience in a public setting will exceed the expectations of our guests.”

“The goal with our menus is to combine flavors, textures, and presentation to offer a delightful cu -

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linary experience from a simple burger on the deck to the entree for a wedding. It’s about pushing boundaries and experimenting with different ingredients to create unique and unforgettable dishes,” Lakis explained.

One of the keys to Lakis building a portfolio of successful club kitchens is his approach to building a culinary and front of house staff. “It requires finding individuals who are passionate about food, dedicated to providing exceptional service, and committed to working as a team to deliver outstanding dining experiences,” Lakis explained. “It’s up to me to continue to coach them to grow creatively.”

To accomplish his goals, Chef Adam understands the importance of designing a kitchen that gives his team the flexibility to consistently create the highest quality a la carte and special event menu offerings. “My go-to has always been Tom Capobianco and his HAFSCO team. They really understand what we need in terms of design and equipment package to create a functional and efficient workspace,” Lakis noted.

“We want Harrison Meadows to be a center piece of the Harrison community,” Wynn concluded. “We understand how vital getting food and beverage right is toward accomplishing that goal.”

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really brightens up plates as well.

Squash is also a fantastic filling for savory and sweet pies, and can be used to make some incredible, healthy desserts since they are naturally sweet to begin with. Think about a squash custard, old fashioned pumpkin pie, butternut bread, or even acorn rice pudding!

It’s important to remember that warming spices are not the only ones to use with squashes – while cinnamon and clove work beautifully, spices like mustard, sumac, and cumin work well too, and herbs can make a big difference – try tarragon

in addition to thyme, or add a hit of citrus - you won’t regret it.

And don’t forget that squash can make an amazing vegan and/or vegetarian main dish – try substituting spaghetti squash for a long pasta on your menu, or treat the squash like a piece of meat, grilling it, then glazing and roasting in the oven, and carving like a steak.

Let’s Squash the Matter

Now that it’s fall, no matter where you go, squash will be around every corner – it’s the tasty, healthy, easy option!

MARIA LOI

Do you only serve water and soft drinks? Is your business a coffee shop that doesn’t serve blended drinks? Then you’ll do just fine with cubed ice alone.

Do you serve frozen cocktails in addition to other adult beverages? Or syrupy drinks mixed in-house, like cherry limeade and flavored teas? Then, you’ll need soft ice, in addition to cubed.

Company branding comes into play if you’re aiming for uniqueness, a specific style or ambiance, or more menu diversity than your competition. Using both cubed and soft ice can help you stand out, create a bigger and more varied drink list, and enhance the personality of your restaurant or bar.

Whether you’re starting a new business or considering a change in ice for your established business, don’t be afraid to choose both cubed and soft

ice. Renting one or both of the ice machines can make it more affordable if you don’t want to purchase two new ice machines at once. However you choose to acquire the equipment, using both cubed and soft ice can make a big, positive difference for your business if you do it for the right reasons.

John Mahlmeister is the chief operating officer and co-founder of Easy Ice. Co-headquartered in Phoenix, AZ and Marquette, MI, Easy Ice is the only national provider of all-inclusive commercial ice machine subscriptions. Since its founding in 2009, Easy Ice has rapidly grown their number of ice machines under management to over 30,000 units across 47 states and partners with dozens of foodservice equipment dealers to offer ice machine rental solutions to their customers.

For more information, please visit EasyIce.com.

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product.

If you’ve been following me for any length of time, you know I’m going to advise you to invest in food and beverage software. The inventory management portion works with your recipe costing cards and uploads your invoices so you can take inventory accurately and place orders. It should look at ideal versus actual product usage as well.

A quick sidenote, to have accurate inventory, you must then do your batch recipes. These are components to dishes, soups, sauces, side dishes, dressings, desserts, anything you manufacture yourself. If you buy product, put it in a pot, chop it up, do whatever makes something new, that product has value on the shelves.

Set up proper restaurant inventory

The next thing to do is set everything up in shelf-to sheet order. Reorganize your shelves, the way you’ve always wanted them. You label your

shelves to make sure everything lives in the same spot every single time and then set up your inventory so that the product appears on the shelf the same way on the sheet.

You don’t hire your cooks, kitchen manager or chef to do math on the fly. You hired them to ensure the process is working. That’s why you want it all set up in the walk-in and on the shelves so everyone knows where to look for each item and in size units you’ll find the products. This way you don’t end up with $30,000 in shredded cheese because someone counted the wrong unit size and ordered more.

Make sure you have two people take inventory every single time. This is helpful for speed but also to keep honest people honest. Software also helps keep people honest.

Using software and the shelf-tosheet process, you’ll complete your inventory for the third time in under an hour. You’ll know your food cost and your pour cost within seconds of putting the last number into the software.

ton Post.

With a portfolio of eateries that now includes: The Red Hen, Aventino, All Purpose Shaw, All Purpose Capitol Riverfront, and AP Pizza Shop, Friedman understands the importance off being able to consistently source the highest quality ingredients. “I’ve been working with The Chefs’ Warehouse for almost twenty years. They are an industry leader in their products, service, and continued support to our amazing industry! A key to great pizza is the special flour we found at

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the The Chefs’ Warehouse and with that we are able to create our awardwinning pizza dough at All Purpose!”

In 2017, Friedman was recognized as a James Beard Award semifinalist. Following the success of the original All-Purpose, Friedman opened up All-Purpose Capitol Riverfront on the Anacostia River in 2018. The new location includes favorites from the Shaw location and new dishes inspired by the Eastern U.S. and Amalfi Coastlines.

Whether you’re starting a new business or considering a change in ice for your established business, don’t be afraid to choose both cubed and soft ice. Renting one or both of the ice machines can make it more affordable if you don’t want to purchase two new ice machines at once.

CHEF MICHAEL FRIEDMAN

FAT CHOY

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he said. From the Mushroom Sloppy, which features mushroom ragu and Chinese slaw, to the tofu-scrambled Fried Rice, each dish features vegetables and ancient Chinese proteins. For dessert, there’s Bananas Foster Rangoon, a sweet and spiced play on the crab Rangoon.

With a clearly innovative menu, Lee works to create dishes you won’t see at every Chinese restaurant. “A lot of Chinese food is ubiquitous,” he says, “You have General Tso’s Chicken, we have General Lee’s Cauliflower.” This inventive shift not only excites taste buds, but it introduces guests to new ingredients, vegetables, and flavors they may not always experience at a typical Chinese restaurant.

In addition to being kosher and vegan, Fat Choy is also non-alcoholic. One mocktail on the menu is the Nojito, which features Moroccan mint and tangy lime, minus the liquor. “I’m not sure I’ve seen as intentional of a non-alcoholic drink menu as what we have,” says Krieger.

The price of a meal at Fat Choy is another selling point, and it’s one that the duo has tried to maintain since its grand re-opening. The Fat Choy concept is perfectly positioned for potential franchise or corporate store growth with food costs set at 16.5%, and the most expensive entrée on the menu is just 21 dollars. “It enables us

to consistently produce what some would call unbelievably cheap relative to portions and quality, and we call value,” Lee continued.

These prices add to the inclusivity of the place: it’s family friendly and budget friendly. “What about for everybody who’s on this bandwagon of wanting to be healthier but not want-

ing to get gouged? That’s the bullseye for this concept,” added Krieger. Fat Choy has built out a kitchen that can easily handle both in restaurant dining and the ebb and flow of high demand takeout and delivery.

Healthy menu offerings are only possible with chefs who care about the source of their ingredients. Lee, who has a degree in Dairy Science and Agricultural Economics from Virginia Tech, has cooked in Manhattan for his entire career. He worked with and developed relationships with local farmers for years, and now is familiarizing himself with those in New Jersey. “There’s always delicious Jersey produce,” he says, optimistic about adding more locally sourced products to his menu.

Inclusivity and simplicity are at the core of the menu. With a wide range of innovative, memorable dishes, there’s room the Krieger/Lee led Fat Choy team are reinventing how Northern Jersey looks at health(ier) dining.