Food Service Monthly

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Volume 13, Number 9 n September 2014 TM

The Newsmagazine Foodservice Professionals Rely On

Explore the Unbeaten Food Trail

Discovering Richmond’s Dinamo:

Mya Anitai

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FOODSERVICE MONTHLY

september 2014 n 3

The Newsmagazine Foodservice Professionals Rely On

INSIDE

Volume 13, No. 9 n September 2014

foodservicemonthly TM

news and information Association News VHTA.................................................................................................................. 8 Advertiser Spotlight: BME............................................................................................................... 9 Fancy Food Show, Part 2............................................................................................................... 12 Marvelous Marketing ................................................................................................................... 13 September FOCUS: Equipment & Design.................................................................... 15, 16, 17, 30 Willie Shaw, Saval Foodservice...................................................................................................... 18 Association News RAM................................................................................................................. 26 Ad Index...................................................................................................................................... 29 Rita St. Clair Associates............................................................................................................... 30

foodservicemonthly foodservicemonthly.com

Volume 13, Number 9 n September 2014 TM

The Newsmagazine Foodservice Professionals Rely On

Explore the Unbeaten Food Trail

Discovering Richmond’s Dinamo:

Mya Anitai

Columns Sauce on the Side Foodservice Technology Solutions Bob Brown Says Food Smarts Fork in the Road Whining n’ Dining Balti-MORE The Latest Dish Off the Vine

by by by by by by by by by

Michael Birchenall.................................................. 4 Henry Pertman..................................................... 10 Bob Brown........................................................... 14 Juliet Bodinetz-Rich............................................... 15 Genevieve LeFranc................................................ 20 Randi Rom .......................................................... 22 Dara Bunjon......................................................... 23 Linda Roth Conte.................................................. 24 Tom Finigan.......................................................... 28

On the Cover Mya Anitai in her Richmond, Va. restaurant Dinamo photo credit: Michael Birchenall

Foodservice Monthly is the only publication to be awarded the RAM Allied Member of the Year award and the RAMW Joan Hisaoka Associate Member of the Year award, the highest honor for a non-restaurant member.

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4 n september 2014

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

SAUCE ON THE SIDE

I Can See a ’Fork in the Road’… and Is That ’FOG’ I See Ahead?

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and quite honestly it has its own smell but John Davis with B&P Environmental Services will show you why Fats, Oils and Grease have an important part to play in the success of your operation. Do I have to remind you a Saturday night backup

by Michael Birchenall of the sewer system is never a good thing for business and that it’s preventable?

Is there anything worse than the smell of an overflowing grease Fork in the Road We welcome this month Baltimore- trap? Don’t tell me you’re throwing coffee grounds down the drain and Washington based writer Genevieve the occasional bucket of grease.

LeFranc who will bring a fresh take Beginning in October, John will on what makes the people in our crazy business tick … where do they pen the occasional education piece on the world of FOG … and don’t find their pleasures, what brings forget, there are regulations and them from there to here. She opens consequences/penalties beyond the with a personal take on Richmond interruption of business for those “culinary badass” (don’t think we’ve that look the other way. ever said that before in FSM) Mya Anitai. We’ve gotten great comments on the look into other personalities Entrée News in 2014 through the analytical, Veteran food and travel writer insightful interviews by Jay Celeste McCall has been away Treadwell … they will continue. But too long. She’s not been idle as with Genevieve, we may be looking she still covers the food scene on at a former punk rocker making Capitol Hill while traveling the U.S. matzoh ball soup in Richmond in a and the world with her husband restaurant/coffee shop that feels more Peter. She returns in October with bohemian than the Italian restaurant a look at the wine world of South that it is described to be … that Africa … combined with her visit would be Mya. to the vineyards of this African One month the subject might be nation. Expect more of the same tattoos; another story might be about adventures as she combines travel the influence of music on key leaders with keen reporting whether it be in the restaurant business or maybe the Fancy Food Show in New York, even a feature on our “style.” You know The National Restaurant Show we do have style. For sure, we can in Chicago or the Natural Food count on the fact that when Genevieve Products Expo in Baltimore. Or comes to that ’fork in the road,’ she will maybe in our own back yard with a look at spirits … and we don’t mean turn toward the path less traveled. moonshine, or do we.

While the October Entrée News FOG will be about South African wines, Let’s be real … in the way Juliet don’t forget to check out our house Bodinetz has taught us with wine columnist Tom Finigan’s clarity and wit, that food safety September Off the Vine column. is serious business in her Food Already he is asserting his expertise Smarts column. It’s not that sexy with his take on how to adapt and t’s been quite the year so far … our page count is up and we see 2015 coming in as our best year ever.

Already we are planning the editorial calendar for next year and once again it is built around the news the professional of foodservice in the MidAtlantic wants to read … that would be it is for you and about you.

run a successful wine program in your restaurant.

And Let’s Not Forget We have our house band of writers that’s stronger than ever. Linda Roth covers Metropolitan Washington (yes, that includes Northern Virginia) likes she’s been part of the scene for more that 20 years … she has and she’s been doing so for FSM since its first issue in 2002 … just like our Baltimore maven Randi Rom. Add in Henry Pertman’s Technology column … who else can make the POS system sound like fun and profit at the same time. Bob Brown is the best service trainer in the country and he lives in our backyard, when he’s not darting around the world to places like Dubai. I’ve had my non-operator readers tell me they feel like they are getting insider news when they read Bob’s column … well, they are. Add in our invited commentary by the State Restaurant Associations of Maryland, Virginia, Washington, Delaware. And we don’t forget some of our most loyal readers on the Eastern Shore and Ocean City.

We can’t forget our friends at The National Restaurant Association … they penned the lovely tribute to

Matt Haley to lead off our news this week, albeit it was about his untimely passing. We like to think we cover the region with authority and passion.

2015 Opportunities As our advertisers (and yes, potential advertisers) prepare marketing budgets for the upcoming year, you might look at becoming a sponsor for one of our popular columns or the one that most relates to your business. The full page across from Linda Roth’s Latest Dish is a primo spot for a full year commitment. Or the quarter-page on Bob Brown Says is guaranteed to be held onto longer than the one-month life of the magazine.

You can claim that spot for a year’s commitment. Advertising your food show … take a look at the insert H & M Wagner has placed in this month’s issue … Contact Lisa Silber at 301-591-9822 or lisa@ foodservicemonthly.com to gain that competitive edge.

And yes, I hear that some of you even take the time to read Sauce on the Side. I thank you. We all thank you at Foodservice Monthly.

foodservicemonthly The Newsmagazine Foodservice Professionals Rely On Volume 13, No. 9 n September 2014 Michael Birchenall

Editor and Publisher michael@foodservicemonthly.com

Lisa Silber

Sales Manager lisa@foodservicemonthly.com

Electronic Ink

Design and Production

Foodservice Monthly is published

by Silver Communications, Corp.

The FSM mission is to provide the Mid-Atlantic foodservice professional with news and informa-

Contributing Writers Juliet Bodinetz Celeste McCall tion in an informed, imaginative and insightful newsmagazine.

Bob Brown Amy Novick

Foodservice Monthly assumes no

Dara Bunjon Henry Pertman responsibility for material submit John Davis Randi Rom ted to us. All information contained

Tom Finigan Linda Roth in this publication is believed to be

Genevieve LeFranc Jay Treadwell accurate. No part of this publica-

tion may be reproduced in whole or Contact phone: 703-471-7339 in part or transmitted in any form

fax: 866-961-4980 without prior permission from the

email: info@foodservicemonthly.com publisher of Foodservice Monthly.

web: www.foodservicemonthly.com

FOODSERVICE MONTHLY

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The Newsmagazine Foodservice Professionals Rely On

FSM NEWS

The National Restaurant Association Remembers Matt Haley

T

he restaurant community mourns the loss of humanitarian and entrepreneur Matt Haley. Haley, who owned eight restaurants in Delaware, died August 19 after a motorcycle accident in India.

Haley died as he lived, giving back through community service.

He was traveling through Northern India and Nepal on a six-week humanitarian mission. “He touched the lives of many people in his beloved state of Delaware and across the globe through charity work,” National Restaurant Association President and CEO Dawn Sweeney said.

“He had a real true desire and commitment to service,” said Carrie Leishman, president of the Delaware Restaurant Association (DRA). “His impact and loss will be felt in our small community in Delaware and across the world.”

Humanitarian Work Haley received the National Restaurant Association Educational Foundation’s Cornerstone Humanitarian Award in April.

It was one of three awards for philanthropic work that he received this year. He also was named the James Beard Foundation’s Humanitarian of the Year and the International Association of Culinary Professional’s National Humanitarian of the Year.

Haley received the Delaware Restaurant Association’s Cornerstone

Award in 2012. The lifetime achievement award recognizes restaurateurs who dedicate their lives to humanitarian efforts.

Much of Haley’s philanthropic work is administered through the Global Delaware Fund, an organization he founded to support non-profit and charitable delegations in Delaware. Internationally, he financed schools, scholarships and an orphanage renovation in Nepal. He also worked with one of his chefs to launch an inoculation program for women.

Matt Haley

Second Chances Haley, who employed 1,000 people through restaurants, catering and other businesses, frequently shared his story and passion for the industry with students, community service groups and restaurateurs.

Once, he agreed to speak to a DRA intern’s class, Leishman said. He believed everyone deserved a second chance.

“It was part of where he came from,” she says. “That second chance fueled his passion to give back.”

Haley grew up with an abusive father and lashed out through anger, alcohol, drugs and reckless behavior.

After serving four years in prison, Haley entered a vocational program and learned how to cook. He also learned the value of hard work and loyalty, which is why he said he was committed to ensuring opportunities for his employees.

“After I got in trouble and wound up in the penitentiary … the only industry that was there for me was the restaurant industry,” Haley said in April at an NRA awards gala. “There was no other industry. I had a group of people surround me who taught me that I could love what I did.”

Inspiration The company that gave Haley his second chance was a catering company. He washed dishes, cut vegetables and performed other routine tasks. He was 34 years old.

“My first chef, Mike Congrove, was patient with me and took the time to educate me,” Haley said at the NRA awards ceremony. “I got to go to work every day in a safe environment, and I’m forever grateful for that. I’m very grateful for the people who helped save my life.”

Remote Access Breach to Credit Card Information Reported in Delaware and Ocean City As FSM goes to press, news of a credit card security breach in restaurants across Delmarva is breaking. According to a release sent to members of the Delaware Restaurant Association, it appears that the intrusion into credit card information and subsequent misuse of the hacked information came through point of sales systems

using LogMeIn to gain remote access into a point of sale (POS) system. Foodservice Monthly is investigating the extent of the breach and the steps restaurants need to take to protect themselves.

This report will appear in the October issue as the Secret Service, local law enforcement agencies and banks work with the hospitality

clients affected.

For an overview at the dangers inherent in a credit card hack, go to page 26 of this issue for a report on PCI compliance supplied by Marshall Weston, president of the Restaurant Association of Maryland via Heartland Systems. The danger is real, the financial consequences enormous and the threat is not

Industry Champion “The restaurant industry lost a giant,” NRA CEO Sweeney said.

“Matt was a champion for our industry and a shining example the humanitarian spirit. He overcame all odds to become one of America’s most successful restaurateurs and philanthropists.”

“If there’s one positive message that comes from this tragic loss, it’s this: If we give someone a second chance, they can succeed and pay it forward,” Leishman said. “Someone did that for Matt, and because of that, he made all of us very proud.

That’s the message he would want shared.” source: National Restaurant Association

FSM NEWS Continued on page 6 BREAKING

NEWS!

to be ignored. As the article suggests, get in writing from your POS company the safeguards in place to ensure you are PCI compliant. You may build your business through great service and food; you can lose your business through a lax IT security system.

Michael Birchenall

6 n september 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

FSM NEWS, cont.

Gov. McAuliffe Announces Creation of Virginia Oyster Trail Governor Terry McAuliffe of Virginia announced the creation of the Virginia Oyster Trail, a major tourism development project connecting travelers to Virginia oyster purveyors, raw bars, local wines and restaurants, and the watermen culture throughout Coastal Virginia, the Northern Neck, Middle Peninsula and Virginia’s Eastern Shore.

“Virginia produces the best oysters in the world and as the oyster

industry continues to grow, we want to let it be known that Virginia is also the Oyster Capital of the East Coast,” said Gov. McAuliffe. “In addition to growing, harvesting and selling the best oysters, our watermen are providing good jobs in their communities, generating revenue and tax dollars throughout their region, and helping improve the environment of the Chesapeake Bay as their oysters filter millions of gallons of water each day.”

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Governor Terry McAuliffe gathered with the tourism, seafood, oyster, VDACS and wine marketing representatives of the Commonwealth at the Executive Mansion to declare November Oyster Month in Virginia.

This year, a public-private partnership of stakeholders began working together to brand the Virginia oyster travel experience to show the world that Virginia is for Oyster Lovers. The oyster trail offers visitors a way to enjoy Virginia’s seven different oyster regions, as well as experience the unique culture of watermen in the Chesapeake Bay. As a result of these exciting developments with the Virginia oyster, Governor McAuliffe officially declared November as Virginia Oyster Month and named Virginia the “Oyster Capital of the East Coast.”

“The Virginia oyster pairs perfectly with another widely recognized Virginia product - wine - and some of Virginia’s oyster regions share watersheds with a number of Virginia’s outstanding wineries,” said First Lady Dorothy McAuliffe.

“I believe this goes a long way to proving the old saying of “what grows together, goes together.”

Indeed, we have two world-class products - oysters and wine - right here in Virginia and I know that the Virginia Oyster Trail will provide new economic opportunities for both those sectors and many other businesses as we work to create a new Virginia economy.”

Virginia’s oyster harvest increased by 25 percent from 2012 to 2013, with more than 500,000 bushels - the most in nearly a generation.

Over the past 12 years, the oyster harvest in Virginia has increased from approximately 23,000 bushels in 2001 to last year’s level of just over 500,000. This is the highest level since 1987. The dockside value alone of the oyster harvest in 2013 was more than $22 million, up from approximately $16 million in 2012.

Virginia’s seven different oyster regions produce the largest quantity of fresh wild-caught and farmraised oysters in the United States and each region produces oysters with distinct flavors, offering an oyster for every palate. The Virginia oyster industry is one of the longest-standing industries in the state, providing bountiful meals for Virginia’s first inhabitants.

For more information on the Virginia Oyster Trail, visit virginiaoystertrail.com

Hammond Young Immigration Law Opens in Metro DC Notable immigration attorneys Denise C. Hammond and Becki L. Young (longtime FSM friend and former columnist on immigration topics) announced the launch of Hammond Young Immigration Law LLC, a new law firm committed to help clients navigate the complex maze of US immigration laws and policies. The founding partners have been practicing in the immigration

FSM NEWS Continued on page 8

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

september 2014 n 7

FSM NEWS, cont. aligning client and firm field for a combined total interests, Hammond Young of nearly 50 years, and will use a wide array of their joint client base will immigration solutions to have immediate access better serve the needs of its to up-to-the-minute clients, an entrepreneurial guidance to meet the approach, and immediate growing compliance and access to legal counsel workload challenges facing at a crucial period when employers and individuals Becki L. Young immigration reform is today. potentially on the horizon.

Hammond, who Young, formerly with established her previous Baker & McKenzie, noted, “I was firm Hammond Immigration Law determined at this unique juncture in 1985, has devoted her practice to best serve my immigration exclusively to immigration law for clients by combining practices. I clients who expect quality legal have a great admiration for Denise service and personal attention. By and respect her close attention to joining with Young, the new firm details to meet her clients’ needs, will continue to provide thoughtful, especially with exceedingly complex ethical and results-oriented immigration challenges. The new immigration law solutions to meet the needs and expectations of its firm will enable us to better serve our clients with a lean, responsive clients, as well as the invaluable and client-centric approach.” public policy insight to navigate Hammond Young Immigration highly complex immigration laws Law LLC is located in Maryland and policies.

By adopting a personalized model near the DC Beltway. www.

HYImmigration.com for the delivery of legal services and

National Food Safety Month Marks 20 Years of Promoting Food Safety Best Practices As part of its commitment to food safety, the National Restaurant Association (NRA) announced this year’s National Food Safety Month (NFSM), held annually in September, will mark its 20-year anniversary by featuring the top 20 food safety tips from the past 20 years.

NFSM was created in 1994 to heighten awareness about the importance of food safety education.

NFSM offers free resources for foodservice industry professionals at FoodSafetyMonth.com and will highlight tips for a number of food safety topics including cleaning and sanitizing, cross-contamination, time-temperature control, personal hygiene and allergens.

“In honor of National Food Safety Month celebrating its 20-year anniversary, we are pleased to share the top tips from the past 20 years

covering a variety of vital food safety information,” said Dawn Sweeney, President and CEO of the National Restaurant Association.

“Our industry serves 130 million meals daily making food safety a top priority year-round for the country’s nearly one million restaurant and foodservice establishments.”

For the fourth consecutive year, NFSM is sponsored by SCA, maker of the Tork brand of Away-fromHome professional hygiene products in North America. SCA’s Tork brand is committed to food safety education and hygiene product solutions. source: National Restaurant Association

8 n september 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

ASSOCIATION NEWS VHTA

VHTA Offers Online ServSafe Allergens and Alcohol Training

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ifteen million Americans with food allergies dine with family and friends where they feel safe. Knowledgeable, responsible alcohol service is a priority for every operation. VHTA now offers ServSafe training in Allergens and Alcohol for the benefit of its members and their guests. Both can be taken online.

Go to vhta.org for more information.

accommodate guests with food allergies. The ServSafe Allergens online course covers such topics as identifying allergens, communication with the guest, preventing crosscontact, food labels and more.

by eric d. terry ServSafe Alcohol president virginia hospitality Online or On-Site Protecting your business & travel from the inherent risks of association serving alcohol is a high priority. It requires both vigilance and thorough ServSafe Allergens Online training of everyone involved.

Course and Assessment That’s why the National Restaurant The ServSafe Allergens online, Association (NRA) through its State interactive course drives home Restaurant Assocations engages a critical information your employees variety of experts to continuously and managers need in order to monitor all aspects of alcohol Serving Maryland, DC, Northern Virginia & Surrounding Areas

Martin Bamberger Co.

safety and update our ServSafe Alcohol training program, including our resources and practices.

Our practical, realistic lessons incorporate state-specific mandates to ensure that your staff can effectively protect your customers as well as your business.

ServSafe creators teamed up with experts in the beverage, food service, medical, insurance, legal, academic and regulatory industries to develop our comprehensive program. We prepare bartenders, servers, hosts, bussers, valets, bouncers and all front-of-house staff to effectively and safely handle

difficult situations in your operation.

Training materials reflect real world experiences and practical approaches.

Courses are divided into four key sections: 1. Law and Your Responsibility 2. Recognizing and Preventing Intoxication

3. Checking IDs 4. Handling Difficult Situations Implementing our training program can mitigate fines and legal action. The ServSafe Alcohol class also qualifies for reduced penalties if a restaurant has a VABC violation and the staff member has taken the class.

Contact Rebecca Reamer at 804285-3093 for more information.

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RESTAURANT/BUSINESS FOR SALE FOODSERVICE MONTHLY The Newsmagazine Foodservice Professionals Rely On CONFIDENTIAL LISTING

september 2014 n 9

BY APPOINTMENT ONLY

ADVERTISER SPOTLIGHT

BME: Providing Modern Technology with Old-Fashioned Service

by Michael Birchenall

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oodservice Monthly (FSM) was founded on the principle of integrity and we like to think our advertisers lead with the same ideal … and when I talk to them I like what I hear.

FSM recently talked to longtime advertiser Barb Pastwa with BME Business Solutions. BME has been serving the Mid-Atlantic since 1991 as a full solution provider in the point of sale marketplace. As Barb told us, “We are not a big box store … we are a relationship-driven company willing to go the extra mile for our customers.” She explained further, “When you call our office, we recognize your voice.”

Their flagship line is the Digital Dining POS Solution which is not to say that you won’t find other products in their portfolio to

enhance your business. If you can follow me, I can draw a comparison between learning about wine and buying a sophisticated POS system and technology accessories. People ask me all the time about how they can learn about wine. I tell them to avoid the large stores or groceries where the bottles just sit on the shelf with prices, big bins of bargains and paper shelf talkers.

No, go to the small quality wine store and talk to the wine merchant.

They will ask you some questions about your tastes, your budget and your willingness to try something new. They now know how to direct you to wines that will satisfy and bring you back again … where they now know your palate (i.e. your voice). Need some accompaniments (some cheese, meats) or want to try something new like the hot fine roses the “cool” people are drinking

… then your personal wine guide can show you those as well. Whoa, we’re talking Technology here.

Back to Barb where she can do the same thing on the technology side … learn your needs and budgets and customize a package that works for you. Once you have the basics in place, maybe some accessories will enhance the experience you need … maybe a surveillance system. Want to look at the hottest sales tool …

Barb can introduce you to the latest generation of digital boards.

Barb told us, “To be successful, we must focus our time, energy, and resources helping our clients remain successful.”

Everything the BME team does for business owners must fit at least one of the following criteria: • Increase their Sales • Increase their Profits • Enhance Quality of Life

MANASSAS, VIRGINIA

Property Details:

antastic opportunity to purchase a Deli Restaurant/Business operatin approximately 27 years located in Manassas, VA. 1,263 SF, Zoned B-1 as a sit down Restaurant and Carry Out. ventory included in sales price. Please note this listing is By Appoin nly. A confidentiality agreement must be signed prior to release of a information or financials.

MANASSAS, VIRGINIA

Always Ron’s: Mike Guessford is the longtime owner at this popular Hagerstown restaurant with a comfortable pub atmosphere. Using the mobile units allows orders to be taken right at the table and the kitchen is seeing the orders before the server has even left the table. Covering a good sized dining room areas and full outside patio is a lot easier and service is faster to his customers.

For Sale $160,000 Property Details:

terry l. caniford why tobuild whenayou buy a turnkey operating Fantastic opportunity purchase Delican Restaurant/Business operating restaurant? crossroads realtorsapproximately 27 years located in Manassas, VA.

Terry L. Caniford

1,263 SF, Zoned B-1 as a sit down Restaurant and Carry Out. All inventory included in sales price. Please note this listing is By Appointment Only. A confidentiality agreement must be signed prior to release of any information or financials.

Crossroads Realtors For Sale $160,000

ProPerty Details: 5,339 SF of Prime End Cap Sports Bar/Lounge turn key and ready to go. Located in Old Town Manassas with major revitalization surrounding the area. 59 new townhouses being built by Van Metre and a new 94 unit market rate apartment complex to be built at old Journal Messenger Building and VRE are all within walking distance. Confidentiality Agreement required for release of financials. $675,000

Terry L. Caniford

italian restaurant/business Crossroads Realtors 9216 Center Street Manassas, VA mobile: 703.609.1836 office: 703.530.1830 fax: 703.530.1832 terry@thecanifordgroup.com www.thecanifordgroup.com

ProPerty Details: Fantastic opportunity to purchase an Italian restaurant/business operating approximately 26 years in Manassas, VA. 1,500 SF, Zoned B-1 as a sit down Restaurant and Carry Out. All inventory included in sales price. Great visibility from Dumfries Rd. Close to VRE and Prince William County Parkway.

Owner retiring and name of business does not convey. $79,995

deli restaurant/business ProPerty Details: Fantastic opportunity to purchase a Deli Restaurant/Business operating approx. 27 years located in Manassas, VA. 1,263 SF, Zoned B-1 as a sit down Restaurant and Carry Out. All inventory included in sales price. Please note this listing is

By Appointment Only. A confidentiality agreement must be signed prior to release of any information or financials. reDUCeD to $130,000

10 n september 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

TECHNOLOGY SOLUTIONS

What Is Your Technology ROI?

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their value, and makes verything you you money. When you do in your place invest in a new under grill of business, and refrigeration unit, the ROI probably anywhere is getting food out more you spend money, is quickly and efficiently so associated with a Return that it pays for itself over On Investment (ROI). some reasonable period of It may be conscious or time, or you just would unconscious, but it is not do it. There is rarely always there. What value am I getting if I spend this by HENRY PERTMAN a “cool factor” when it comes to spending money money is how and why in your business. You want, need, you spend it. Except on vacation and must have an ROI. The ROI and on your spouse or girlfriend/ when you spend $5,000 on the boyfriend, of course in which case annual “Best of Your Town” event, you may just spend it for fun, or, may be PR, new customers, reviews come to think of it, maybe to get in the newspapers and the like, or something in return. Let’s not go else you do not continue to do it, there. right? The ROI must be there.

When you decide that your So, what are you getting out of manager deserves a raise, it is because there is an ROI, right? He the money you spend on your cell phone, your cable packages, your or she has worked hard, proven

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POS, your … technology? Are you or your staff taking pictures with your cell phones and posting them on social media sites? Huge ROI potential here, at virtually no cost to you! Beautiful pictures of beautiful food, busy restaurant, important customers, maybe a YouTube video you post after filming your cooks putting together a catering job, and so on and so on … Are you getting that ROI, or are you just making phone calls? Worse yet, do you still have a, I cannot even type this without shaking, a flip phone?

What? A Princess phone on your desk in the back? Again, make no mistake, the ROI here is huge. Just do it.

Do you pay for the football package every year? What is your ROI? If you are showing the games on 32” TV’s, then the ROI is not going to be obvious, and you are scratching your head as to why you are spending all that money, month after month. On the other hand, if you have invested in some great big flat screens, you have signs all over the place promoting your specials during football games, you have trained your staff to upsell food and beverage to the massive number of people coming to your place during football games, and you are having those giveaways of your logo printed shirts and hats … then you know exactly what that ROI is. And if you are not doing this type of promoting and leveraging, then, well, you probably are making enough money and do not need advice. That’s great!

Is your POS providing everything you paid for, and more importantly, you continue to pay for in terms of maintenance agreements, help desk agreements, hosting fees for cloud based services, etc? Does it pay for itself with increased business, better service, lower food costs and decreased labor? Make no mistake, not only should it be doing all of those things, it must do all of those things, so that the ROI for

Everything you do in your place of business, and probably anywhere you spend money, is associated with a Return On Investment or ROI. The value you get when you spend this money is how and why you spend it.

the continuing costs makes sense, right? If all you are getting out of your technology costs is remote printing and letting you know how many hours everyone worked and how many burgers you sold, then you are not only under-utilizing this important component of your business, you are costing yourself money and ROI! Are you open the right hours on the right days in the right season, or 11-11, seven days a week, come hell or high water?

Analyzing this data properly will save you thousands in labor every single year. Do you regularly do a sales mix analysis? Remove the dogs, make specials based on historical data of what sells, at what margin, so the specials are slam dunk sellers which are very profitable … ahhh that is ROI, and easy to do. Just do it.

Next month’s column will continue these thoughts so that as we approach the holiday season, I can help you find the money you are leaving on the table. In the meantime, feel free to be in touch to chat. Anytime, OK? Henry Pertman is senior sales manager with MICROS Mid-Atlantic. The Columbia, Md.-based MICROS Systems provides point of sales systems worldwide. Henry can be reached at hpertman@micros.com

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12 n september 2014

FoodService Monthly

The Newsmagazine Foodservice Professionals Rely On

Wagshal’s Takes Home Another ‘sofi’ at 2014 Fancy Food Show

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he sofis, formerly known as the NASFT Product Awards, have honored the most outstanding specialty foods at the Fancy Food Show since 1972. sofi (specialty outstanding food innovation) award finalists represent the best of the best in specialty food and beverages. This year’s finalists were selected from a record number 2,734 entries across all 32

awards categories. In the category of Outstanding Meat, Pâté or Seafood, the Fermin Ibérico de Bellota Smoked Panceta from Washington, DC’s Wagshal’s Imports won the 2014 sofi. Attending and exhibiting at the show were Wagshal’s Bill, Brian and Aaron Fuchs.

Today, the sofi Awards represent culinary creativity across America and around the globe. The finalists

Brian and Bill Fuchs of Wagshal’s Imports walked the show before the sofi announcements … once again they are sofi winners! are selected at the Specialty Food Association offices in New York City by a national panel of specialty food retailers, foodservice professionals and journalists.

Products are judged on: Taste, Quality, Innovation, Ingredient Profile, Merchandisability, and Best in Its Class.

Calamari Fries

I ran into Jeff Gordon on the floor as he was searching the show for new products to represent his Searidge product lines in the Mid-Atlantic.

One of my favorite tastes at the Fancy Food Show came from Imperial. a company founded in 2013 by a group of Spanish entrepreneurs who came to the United States to produce authentic, dry-cured chorizo. I found their newest chorizo to be a white variety as it was made during an era in Spain before red peppers arrived from the new world in the 16th century. This chorizo is dry-cured and features a gourmet mixture of premium American pork meat, garlic and other hand-selected spices. Because the chorizo is made without paprika, it features a milder taste and cooler color.

SeaWings Calamari Fries are cut from the tube walls of a giant squid and they make a great alternative to traditional rings.

SeaWings offers a wide variety of quality seafood products all responsibly resourced, and all exclusive to Sysco Foods, Inc.

www.seawings.com • 888.234.2722 © 2014 SeaWings. All Rights Reserved.

Len Rubin from Chincoteague Seafood Co. represented Maryland at the Fancy Food Show with his soups and chowders.

Wagshal’s Imports Aaron Fuchs talks to buyers from Alexandria’s Cheesetique at the show.

FOODSERVICE MONTHLY

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MARVELOUS MARKETING

Keany Goes to the Farm … with Customers and Social Media

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oing to the source is a popular way for distributors to bring food producers, farmers, and waterman together with their customers … in this case a tour of Shlagel Farm in Waldorf, Md. In this case territory marketing manager for Keany Tamara Pilgrim organized this trip to complement their other marketing program Gateway to Gourmet where Keany hits the road and goes to the customer directly with a truck filled like a rolling mini-warehouse with shelves of the latest, freshest offerings. Foodservice Monthly was invited but couldn’t attend but that didn’t stop Tamara.

She had her own real time media tool … Instagram. I was able to see a combination of real time visuals of the tour given by third-generation

farmer Russell Shlagel (102-year-old family farm) and then afterwards a recap of tour photos. If you look at the group photo, you can imagine the potential for exponential sharing of the tour experience with the proper utilization of the smart phone. Restaurants on the trip could share the Instagrams, like the Instagrams, connect/ share with Facebook and Twitter and so on. Keany sales persons could do the same. Even the farmer has the potential to join in the viral party. Now I share it with you.

Consider the options: jump in and have some fun or get left behind. There’s money to be made … a story to be told.

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september 2014 n 13

14 n september 2014

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FoodService Monthly

B BOB BROWN SAYS ...

Attention Managers: Cast Your Hospitality Super Bowl Team

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and then banished me inning mangers to the worst station on put their team the patio. When I finally members in roles got a crack at a decent that match their section, I built a $3,000 talents. Consider NFL check helping a publisher Hall of Fame Coach Joe close a deal. Michelle Gibbs of the Washington was shocked when I Redskins — the only bolted to a competitor coach to win three Super where my prowess for Bowls with three different

BY BOB BROWN selling was celebrated and quarterbacks. What weakness for technical skill was his secret? Gibbs’ managed. Michelle missed the three quarterbacks, Joe Theismann, Doug tactics winning managers use to Williams, and Mark Rypien, though build a multi-talented ensemble. talented, may not all make it to the Hall of Fame. Yet, Gibbs cast them where their unique strengths could 1. Know your players shine and surrounded them with Like a great coach, recognize players who complemented their and develop talent. First, observe unique style of play. with razor sharp focus the galaxy I think of former manager, of attributes that makes your team Michelle, who berated me for members unique: their habits, stacking plates in front of two mannerisms, and idiosyncrasies. guests but never offered to help Then dial into everything from how

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they read guest cues and maintain an upbeat attitude to how well they work with a prep cook.

2. Customize feedback Everyone has a preferred way of learning and taking direction. For some, a simple whisper is enough to make a message stick. For others, showing, not telling, how to perform is critical. For example, role-play how to not ask but suggest The best coaches avoid a common manager mistake–to expect each team member to perform brilliantly on every level, every night.

a cocktail. You might say, “Eric, don’t ask guests if they want a drink. Suggest one by saying, ’Maria, our bartender from Morocco, makes a killer Absolut martini.’”

My mentor Michael quickly learned how I liked feedback: straight up, on the spot, and often.

One Friday night, he appeared as if from nowhere. “What do you see on table 18?” he probed. “Well, the Wilson’s are on their entrées,” I replied. “Did you notice they need their wine topped off?” he fired back. Ten minutes later I sold a second bottle. Afterwards he found me in the side stand. “Nice job.

Now offer a bottle of Veuve Clicquot for the grand finale.”

3. Cast for star performance Don’t forget that every player has unique preferences. Some love to do certain jobs, and, yes, hate others.

Balancing strengths and weaknesses is a practice that will move your team toward remarkable success.

Transform a diverse group to championship status—a staff whose sum ability is greater than its parts.

Consider the following starring roles.

ExclUSivE dEalEr fOr thE tOaStmaStEr cEramic tandOOr OvEnS & ShiSh KabOb brOilErS

• The side work, teamwork player. If your server is a stickler for tidiness and order, make him

the King of Side Work. Have him orchestrate opening, ongoing, and closing side duties. And have employees-in-training shadow him.

• The hospitality charmer. Put Ms. Congeniality in a front station or at the host stand, where she’ll charm guests with her special warmth. And if she’s not a natural-born salesperson, give her helpful hints.

• Mr. Nimble. Have a restless, easily bored waiter who can turn tables like a whirling dervish? Put him in the busy cocktail station. He’ll hawk beers, martinis, and vino at warp speed.

• The super salesperson. What about your super salesperson who hates side work? Cast him in the dining section where he’ll sell everything from Silver Oak Cab to the white chocolate banana mousse pie. Don’t fight his aversion to side work. Manage it.

The best coaches avoid a common manager mistake—expecting team members to perform brilliantly on every level, every night. Build an ensemble cast by having each actor work to their strengths and, at the same time, play off the strengths of the others. Never try to make Ms. Hospitality a top salesperson or a super salesperson a side work enthusiast. Let each player excel in the worlds they love. By being a master caster, you’ll build your Hospitality Super Bowl Team.

Bob Brown, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program and has worked with clients such as Disney, Hilton, Morton’s of Chicago, Olive Garden, and Red Lobster and works internationally with the prestigious hotels such as Burj Al Arab in Dubai. He has appeared on the Food Network and Hospitality Television and is author of The Little Brown Book of Restaurant Success and The Big Brown Book of Managers’ Success. ©Bob Brown Service Solutions 2014. Contact Bob for DVD for the new DVD “The 8 Keys of Dining Sales Success,” 703-726-9020.

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

september 2014 n 15

FOOD SMARTS

Equipment & Design Compliance Checklist … For Real, Part I food is stored quickly and with minimal disruption to cooks. If prep tables are near to the storage area and e get a lot of close to cooking facilities, students who less steps will be taken, are just in which improves work flow. the beginning Ensure that there will be process of opening a minimal need for personnel restaurant and they are to cross paths in the kitchen overwhelmed. Last week,

by Juliet Bodinetz – servers should not need I surprised a client — to enter food prep areas to when I told her to hold off on our deliver their dirty dishes to the dish starting the HACCP writing process. area.

You should make sure that your I told her we had lots of time to design complies with Americans with write it, but I wanted her to confirm Disabilities Act. This might mean that she had her building permits an ADA-compliant bathroom in the in place before she started spending back of house.

A well-planned layout money on our services before her avoids contamination and increases plans were approved. There are efficiency. lots of steps that go into getting a When choosing materials, you new restaurant from initial concept should select materials that are easy to to opening night. Planning the clean, such as nonabsorbent materials menu and choosing the decor are with smooth surfaces. For interior exciting tasks, but if you want your surfaces look for sound-absorbent restaurant to have good work flow, materials that reflect light and can remain clean and sanitary, and pass resist absorption of grease and inspections, then you should invest moisture.

Floors, walls, ceilings and some real time, research and effort doors must be smooth, non-porous, into your facility design, or hire a durable and easy to clean.

The good architect to help. flooring should be slip resistant and Before you make any changes to a have coving — a curved, sealed edge/ facility, contact your local regulatory base molding between a floor and a authority (usually the city or county wall.

Coving stops dirt collecting in building department) to determine crevices which are hard to clean. For whether you need to submit lighting in the food prep area, use architectural plans to their office for fluorescent shatterproof overhead a design review. In general, if you build a new establishment or change lighting with protective covers to avoid physical contamination. an existing food preparation area, Kitchen equipment should be safe the local authority will need to see for contact with food, non-absorbent, that it is done in compliance with smooth and corrosion resistant. local and state regulations. The It should be easy to clean and health department can even offer maintain, with no unnecessary ledges, advice on how to best lay out your projections, crevices or grooves. kitchen to maximize work space and Equipment should be durable and optimize efficiency. This is definitely suitable for commercial purposes so a time to ask for permission rather that it can stand up to heavy use and than beg for forgiveness. repeated cleaning.

Equipment also So, what does a well-designed needs to be labelled with a UL or facility look like? Let’s start with the NSF certification mark.

The NSF or layout. Think about the way food is UL marks on a product shows that prepared and how the establishment it complies with all standard food works. Ideally, the food storage areas safety requirements. NSF International are near the delivery door so that

Lisa Atkinson, an instructor with BHTS, contributed to this column.

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plan to store food, tableware, prep equipment and utensils on shelves mounted six inches off the floor.

Usually, the equipment you intend to use must be detailed on the plans so that it can also be approved.

Now that you’ve submitted your plans, what happens next? … stay tuned for Part II in October.

(formerly National Sanitation Foundation) and UL (Underwriters Laboratories) frequently inspect products and production facilities to ensure consumer safety.

Stationary equipment must be CFESA Direct Ad six 2009 20/3/09 AM Page 1 mounted at least inches off the10:48 Juliet Bodinetz is executive director floor or sealed to a masonry base. of Bilingual Hospitality Training Solutions.

Contact: www.bilingualhospitality.com, Tabletop equipment that cannot be juliet@bilingualhospitality.com or 443-838moved must be at least four inches 7561. high off the table. In addition,

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16 n september 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

Equipment World 2014: Six Examples, Six Keys to Success

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hen you look at foodservice equipment in today’s kitchens, especially for our Mid-Atlantic independents (our regular readers), we are finding equipment that has served faithfully for maybe 20 years or longer that will need to be replaced when the duct tape wears off. We are lucky in this area to have quality dealers and manufacturers representatives that can guide that replacement experience into something less

painful than you might imagine.

No. it’s not free but you can talk a real ROI package when you factor in your needs, energy savings and the tremendous advancements made in the last ten years in manufacturing.

Alan Squier, president of Squier Associates, has brought its attention to detail and dedicated personal service to the foodservice industry for more than 30 years. From the beginning, Squier told Foodservice Monthly, the goal has always been

fREE dEsign And insTALLATiOn cOnsuLTATiOns

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to listen to our customers and to In the October issue, FSM will sit find the right solution to meet their down with Neal Segal and hold an needs. He told us, “Simplicity is “old school” interview as we trace coming back.” the history of Taylor FSM took a look and the changes at the Vulcan VC Neal has seen along gas convection the way … as an old ovens and found school trendsetter this to be the and industry leader. case in several surprising ways.

Martin Bamberger For one they have Good work, an Energy Star quality products Vulcan gas quality oven that and service as a convection oven takes 44,000 BTU priority makes taking of heat (many use care of customer 70-90,000) and uses a way of doing it more efficiently business, not a to deliver a superior slogan. When FSM product. Built solid, with heat looked for a testimonial for Martin resistant door handles, the ovens Bamberger, Chad Gauss of The keep all the energy inside the oven.

Food Market couldn’t have been The Vulcan advantage with the more enthusiastic, “These guys are lower bake heat is a consistently the best. We have been working better baked product. And the with Bambergers since before we settings couldn’t be simpler … time opened The Food Market and and temperature. have had nothing but the best experiences! Go to these guys for any Taylor AFS need, big or small!

Since 1959,

Taylor AFS has provided worldEMR class equipment Many of you backed by the know EMR for industry’s best their repair and factory trained maintenance technical team, a superiority. But remotely located did you know EMR service fleet and has recently formed an extensive a new installation stock of parts and department to serve supplies. Their all your installation client base spans needs. They from government to manage and oversee the world’s largest projects from one Henny Penny fryer corporations to the piece of equipment fully independent to whole kitchen operator all looking setups. Specializing to Taylor AFS as their in walk-ins and preferred equipment turnkey dish rooms, and field service partner, as well as EMR provides a smooth installation our specialized GSA practice. that ensures a longer life for your On display in our showroom equipment. Their field supervisors and test kitchen are the latest profit have over 50 years of experience to making products for you to try first support all your installation project hand. equipment Continued on page 17

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

september 2014 n 17

We’ll bring

the heat.

You bring

the passion.

NRES headquarters needs. One of our more recent projects was to install a new cook line and two flight dishwashers at the DC Correction Facility.

National Restaurant Equipment Whenever we see NRES at the Ocean City Hotel Motel Restaurant Spring Expo, it looks like they have brought their whole storeroom to the Eastern Shore. Did you know NRES is one of the biggest stocking dealers in the United States with two large showrooms totalling over 100,000 square feet. With millions of dollars of equipment in stock, you can always get what you need when you need it.

Alto-Hartley How do you build a great reputation for doing the job right … well, you just go out and it. The American Association of Retired Persons (AARP) hired AltoHartley to replace the dishwashing equipment in its corporate cafeteria to increase energy efficiency and make better use of space.

The carousel dishwashing equipment, which was antiquated and expensive to run, filled the

cafeteria’s dish room. The AltoHartley team developed an energy solution to address these issues.

The team reconfigured the dish room for maximum capacity and functionality. The room was redesigned so that the dishwashing equipment could hug the wall and new, more energy-efficient equipment was installed. The Alto-Hartley team worked during off-hours to avoid disrupting the cafeteria’s business and customers.

With the redesigned dish room and new equipment, AARP conserves water and electricity – saving thousands of dollars each month on utility bills – and has freed up space for much-needed storage. This helps the cafeteria perform more efficiently and cost-effectively and in a more environmentally conscious manner.

The Bottom Line Our readership has plenty of options to make their kitchens more efficient, safer and produce a better product. Take a look at the melting duct tape. Maybe it’s time for something better that fits your needs.

For more information, please contact Squier Associates, Inc

(301) 762-3710

© 2014 Vulcan

info@squierinc.com www.squierinc.com

Alto-Hartley selection

vulcanequipment.com

18 n september 2014

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Willie Shaw Retires With 31 Years of Service at Saval

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illie Shaw retires after 31 years of service at Saval Foodservice in Elkridge, Md. Willie began his service as Saval driver July 18, 1983.

Foodservice Monthly sat down with the Willie after he returned from his route that included East Baltimore, Aberdeen, Bel Air, Pasadena and Edgewood in Md. He had five more days to go.

For the first 10 years Willie worked as a driver but then came into the plant to be a manager of distribution. It was there that he learned an appreciation for both sides of making a successful delivery and the pressures inside and outside to get the order right.

What do you plan to do?

For the first six months, I plan to take it easy. But I won’t sit still as I like to hunt and fish.

Going back to the 1980s what’s the biggest difference between then and now for drivers?

In those days, the driver had to pull the orders, load the truck, make the delivery and then come

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How do you understand the role of the driver besides just making the delivery?

We are the eyes of the company.

We see what’s going on out there and can come back and make suggestions. We can see what a customer needs and what he may be getting from someone else. We try to grow and we try to help our customers grow.

Last words before you leave?

The Savals are good people, a family. I knew them all including the father Al.

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Do your customers feed you?

Oh, yes, sometimes too much. One customer asked me what I wanted one time and I said, “Surprise me.”

The next thing I know I have a big steak and potatoes in front of me. It must have been five pounds of food.

He told me I was a big guy and could handle it. He did let me take it home.

I never said ’surprise me’ again.

What’s one fact you can share that people might not know?

Paul Saval and I started working for the company in the same year.

Do you already have plans for retirement?

Yes, when I leave here today, I am headed to the bank to pick up a certified check for the closing on my new home in Burlington, NC.

CERTIFIED

back and pull again. Now we come in and the truck is all set to go out.

We check the manifest against the pallets and make sure the truck looks ready for a safe run. Another big difference is that in the 80s, the trucks were a lot smaller … more like ice cream trucks. I still have one customer that I deliver to after all these years … Attmans.

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20 n september 2014

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FoodService Monthly

FORK IN THE ROAD

Discovering Richmond’s Dinamo: Mya Anitai

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wner, manager, retired My father’s mother was Israeli and, punk rocker, and all-around although my father can’t cook a culinary badass, Mya Anitai lick, my mom learned many tricks boasts a bevy of impressive from her time living in Israel.” titles—each with their own Where did you grow up? hilariously fascinating back-story— “Cleveland, Ohio. My mother’s but nothing suits her better than family was from Akron, my father’s hostess with the most-ess. from Israel. Our cooking roots As the face of Dinamo, one of were mostly Eastern European — four restaurants in Ed Vasaio’s Ashkenazi style.” culinary collection (including

BY GENEVIEVE Lefranc Mamma ’Zu, Edo’s Squid and Best chefs to work with?

8½) located at 821 W. Cary St. in “Ed Vasaio and Brad Wein, my Richmond, Va., Anitai’s contributions to the friends, business partners, and culinary establishment’s success are her calm, lowmentors.” key vibe and contagious smile that instantly How do you create the menu? create a welcoming, cozy ambiance. She “The menu is dictated mostly by the always takes the time to break down the season: which fresh produce and meats are eclectic menu for new guests or crack a joke available. Many of the dishes are influenced with the regulars, and insists that quality be

by Ed’s Italian background—Sicilian and at the heart of everything they create.

Abruzzo. Brad, Stephanie Failla (my best Check out Dinamo for its Italian fare friend and one of our cooks) also add to the inspired by the heritage of family and friends, menu. We make all the pasta and sausage in focus on quality, seasonal ingredients, and house. The menu is diverse but showcases impressive espresso bar. Drop by for that the best, fresh ingredients.” palpable feeling of hominess, whether you’re What are some favorite restaurants in Richmond? a native or just visiting for a day trip … but, “I usually eat Asian—my favorite is Full most of all, for a chance to break bread and shoot the breeze with the coolest chick on the Kee. I especially love Sunday dim sum. Peter Chang in Short Pump is wonderful. If I’m Richmond food scene. in a hurry, Doner Kebab in Carytown for Turkish Shawarma is also great.”

When did you first become interested in cooking and decide to pursue a culinary career?

What is your culinary history?

“I grew up helping my mom make our “I started when I was 14 in a vegetarian and lunches and dinners. We always sat together vegan health food store called Fresh Market as a family for dinner and for breakfast on and Deli in Virginia Beach. I was lucky to Sunday. Holiday meals were a big deal, have a great manager and teacher, Laura, who especially Passover and Thanksgiving. My took the time to show me how she prepared grandmother was a great cook and would each dish. She let me experiment and taught slow roast brisket for most Jewish holidays. me fundamentals, and I loved to make and

Mya, (second from right) with some of the Dinamo family, from left: Ben, Kurtis, Stephanie and Ghislaine

sell food I was proud of.

In college I worked at a Japanese restaurant called Hana Zushi. The chef, Sato-San, ran the tightest (and most silent) kitchen I had ever seen. He was always scolding me for talking too much, but he let me watch him clean and filet fish.

After college I began working at Ed’s Italian restaurant, Mamma ’Zu, in Oregon Hill. It was a small, tight-knit group of cooks and servers. If you expressed interest and talent in learning more, Ed gave you the opportunity. I started as a server, worked as a bartender and pizza maker, and briefly worked in the kitchen until given the chance to open Dinamo.”

What is the history behind the restaurant and its space?

“Before Dinamo, the last restaurant in the space was 821 Bakery Café. I spent almost every Sunday in college eating and drinking there with friends. When they decided to expand and move down the street we took over the building. Once I was catering an event for the local nonprofit Art 180 and was paired with Kirsten, another volunteer.

As we chatted throughout the night plating food, we realized she was the original owner of 821 Bakery Café and I was the current owner. Richmond is a very small world.”

What farms and organizations do you work with?

Ed has always worked with local suppliers, and I was lucky enough to reap the benefits of the many relationships he established over the years. He has been supporting and selling Manikantown Farms for nearly 20 years. We also check out farmers markets and choose who is offering the best goods.

The quality is the most important.

How do you motivate your staff and operate your kitchen?

We have very open communication. If there are problems, we face them head on immediately. At the end of each shift we all eat together, which gives staff time to wind down and try the food on the menu. We teach and encourage creativity during down time. It’s a family of individuals working together.

Formal training vs. experience?

I am not against formal training, but have learned everything from experience. No matter how much you prepare and practice, you must still be able to go with the flow and think on your feet. That can only be gained from experience.

What dish draws the most reaction from guests?

Many people are intimidated by our homemade squid ink pasta. Although a common and traditional dish in Italy, some Southerners are shocked by the jet-black pasta. If they take one bite, the fear fades.

If you were on death row, what would be your last meal?

My grandmother’s matzoh ball soup with brisket, slow-cooked in tomato, and kasha on the side. And a bowl of Peter Chang’s sour cabbage soup and cold wood ear mushrooms. Come on! Let me pick two. It’s death row.

What is your biggest kitchen disaster story?

When I was working in the kitchen at

FORK IN THE ROAD Continued on page 21

FOODSERVICE MONTHLY Mamma ’Zu I was flipping a NY Strip in a pan. Because I’m so short I was at about eye level with the top of the oven. I flipped the steak and splattered grease on my neck.

It wasn’t painful but left a mark that resembled an embarrassing middle school hickey. I was so embarrassed by the mark and didn’t want to give an explanation that I started wearing a small, fashion handkerchief around my neck. I looked like a Pink Lady from Grease and no one believed me. They thought I had been necking in the schoolyard and hiding the marks.

The Newsmagazine Foodservice Professionals Rely On I love the river, the parks, the architecture, the art. Mostly, I love the people. The city is still cheap enough that if you work hard you can make a living and pursue a dream. Many of my friends are business owners and planting their roots.

What is your guilty food pleasure?

Lee’s Fried Chicken on Broad Street. I have to talk myself out of going there at least twice a week.

Sometimes when the temptation is too great, I buy enough to eat with the whole Dinamo staff so we can all share this guilty pleasure together.

Somehow it feels better that way.

What motivated you to bring Italian to this space?

The Dinamo space is beautiful— my favorite place to be in the world.

We used local walnut wood, white Carrara marble, and Venetian plaster walls. Our Victoria Arduino espresso machine is a work of art. All of the tables and hanging wall pieces were hand painted by Coloratura Furniture. It has a high-end look with a casual feel. We wanted a place where you could walk in, have a fantastic espresso, good meal, but not feel stuffy. Ed was the artistic visionary. I was lucky enough to watch our work in progress become our working restaurant.

Why Richmond? What do you love about this city?

I moved to Richmond for college at Virginia Commonwealth University.

Who is noticing Dinamo?

We have had very positive press since the opening of Dinamo April 9, 2013. All the local papers have

september 2014 n 21

Small Bites Where do you live? Very, very, very close to the restaurant.

Pets: Two cat brothers found under a porch—Esnupi and Esteban. Esteban is way better looking.

Favorite flower: pink peony Favorite gadget: iPhone Favorite drink: whisky soda Favorite dessert: fresh berries & lemon Favorite cocktail: Negroni spoken highly of the food and atmosphere. We recently had a mention in The Washington Post.

What do you consider key to your success?

Empathy and quality. You have to consider how people are feeling and what they want. You must also offer quality ingredients and product.

What do you cook yourself and your family at home?

I always want soup. Someone once told me it was adult cereal.

If you were to open a new restaurant, what style of food would you pick?

I’m crazy about Jamaican food—

Favorite ingredient: olive oil Everything goes better with: fresh greens Indispensable cooking tool: sautee pan Fantasy restaurant location: Tel Aviv Chocolate or fruit: fruit Comfort food: roasted turkey Favorite spice: salt and pepper Most essential kitchen item: Fine mesh strainer—I feel like I’m reaching for one at least a dozen times a day. oxtails and curry goat. I’d ask Carena from Jamaica House to let me live with her.

GENEVIEVE LEFRANC is a freelance writer/editor based in the greater BaltimoreWashington, DC area. She holds a BA from James Madison University in writing, rhetoric, and technical communication.

She also pens a column for the Alexandria, Va. regional lifestyle magazine Old Town Crier. She actively researches and writes about travel, pop culture, beauty and fashion—with creative nonfiction a specialty.

Contact: genevieve.lefranc@gmail.com or www.genevievelefranc.wix.com/gmlportfolio

22 n september 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

WHINING ’N DINING

Look Around, There’s a Restaurant Opening Near You! Lobster ME, a fast were told that it was only casual restaurant offering accessible online. UmmMaine-inspired lobster wouldn’t it make sense to rolls and seafood entrees, have a print out with the will open its third location regular menu? in late October at the FirstWatch.com Westfield Montgomery Mall in Bethesda. Lobster What’s Happening?

ME serves lobster rolls Save the date—for in a variety of flavors, Dining Out For Life! On by RANDI ROM including Cajun and Thursday, September 18, Italian and other lobster over 50 restaurants in the Baltimore entrees such as Lobster Mac ’n’ metro area and the surrounding Cheese and Lobster Tacos, as well counties will donate 25-100 percent as shrimp, crab and fish specialties. of their sales to Moveable Feast.

The menu item I’m looking forward to is …The Lobsicle, a Maine lobster Here’s the scoop. People with AIDS and other life-challenging conditions tail served on a stick!

LobsterME.com.

First Watch, a leading Breakfast, Brunch and Lunch restaurant, is opening two new restaurants in Maryland in late 2014. The new restaurants will be located in Laurel and Bowie, joining their Maryland predecessors in Timonium, Pikesville, Rockville and Muddy Branch. The new First Watch in Bowie will be located in the Bowie Town Center. The First Watch in Laurel will open in the Towne Centre at Laurel at 14700 Baltimore Avenue. “We’ve found a home in Maryland and hope to enjoy continued success as part of these two great communities,” said Chris Tomasso, chief marketing officer for First Watch. First Watch is recognized for its fresh approach to Breakfast, Brunch and Lunch using the freshest ingredients possible, including cage-free eggs, 100% fresh-squeezed orange juice, and house-made granola and salsa. I had breakfast at the Pikesville location recently and I must say, the food was outstanding. As was the service.

Our gracious waitress, Melissa Baliff, deserves serious kudos for her attention to detail for those at my table with food allergies. One thing I didn’t quite get—we asked to see the gluten free menu and

often become caught in a vicious cycle of poor appetite and physical weakness that prevents them from providing adequate meals for themselves. Severe malnutrition can be a life-threatening condition, can lead to ’wasting syndrome,’ and is a frequent cause of hospitalization for people living with HIV/ AIDS. Moveable Feast provides nutritious meals and other services at no cost to people who are sick and need support. To save lives through food, simply gather your friends and family, and dine out at a participating restaurant on September 18.

To see a list of participating restaurants or to volunteer for the event, visit DiningOutForLife.com/ Baltimore

The inaugural Baltimore Seafood Festival is set for September 20 from Noon to 6 p.m. at The Canton Waterfront Park. This waterfront festival will showcase some of

B-town’s fave restaurants serving their signature seafood dishes! Toss in refreshing drinks, live music, cooking demos, and an area for families with toys, games, face painting and more, and you have the Baltimore Seafood Festival.

BaltimoreSeafoodFest.com If you haven’t already done so get your tickets for this year’s Farm to Chef Culinary Competition before it sells out! It’s Monday, September 29, at 6:30 at the Visionary Arts Museum. Thirty chefs team up with 30 farms to create the best dish … and you can judge the winners!

BEST foodie event ever! Git yer taste buds ready!

For tickets: FarmtoChefMD.com For the complete roster of chefs and farms, you can also find that out at foodservicemonthly.com … just click on my column.

Shaking things up! On Thursday nights, Fork & Wrench presents Iron Bar competitions. Mixtress Shana Leachman and bartender Jay Calvert do cocktail-to-cocktail competitions against each other or with guest bartenders. At 9 p.m. a secret ingredient is given to the competitors and they have five minutes to make a cocktail. Guests get to taste each drink and vote for their fave concoction. Previous secret ingredients have been canned corn, marshmallow crème, soy sauce and prune juice. If the battle is between Fork & Wrench’s two bartenders, the loser must wear an outfit chosen by the winner the next night with the stipulation they can’t tell anyone why they are dressed oddly. When a visiting bartender is involved in Iron Bar competition the winner picks a song for the loser to lip sync that night. And if ya need a ’lil sustenance, check out Chef Cyrus Keefer’s tasty menu.

TheForkandWrench.com

Condolences My deepest sympathy to Gia, Giovanna (and the Blatterman family) from Little Italy’s Café Gia, on the loss of their dad and husband, Albert. So very sorry for your loss.

Randi Rom is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@comcast.net or phone at 443-691-9671.

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British specialties on the menu like Cornish pasties, scones, crumpets Dara Bunjon: Dara Does It–Creative along with daily teas from 2:30Solutions for the Food Industry offers a myriad of services: public relations, social media 4:30 p.m. Come early in the a.m. training and administration, freelance writing, for coffee, fresh juices, smoothies, marketing, special events, food styling and muesli, seasonal fruit compote and more. Contact Dara at 410-486-0339, info@ waffles or stop by for afternoon dara-does-it.com or visit www.dara-does-it. soups, mini pizza, shrimp salad, the com or Twitter: @daracooks chopped salad bar and more. There

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The Newsmagazine Foodservice Professionals Rely On

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24 n september 2014

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FoodService Monthly

THE LATEST DISH

’Magnificent Obsession’ Meets Patrick O’Connell Between the Pages Internationally in Capitol Riverfront renowned Inn at Little has just opened, serving Washington chef/owner Mexican-Korean cuisine.

Patrick O’Connell is This fast casual restaurant working on a new book at 1309 5th St, SE is their called “Magnificent first brick-and-mortar as Obsession.” It’s about its reputation was built décor and design this with a food truck, then time around – with a at a stall in Union Market few recipes because, as … Alphonse Italian

by Linda Roth they say, “we can’t help Market & Osteria on U ourselves.” It’s slated to be St, NW is open at 6 a.m. published in April 2015, in time for for breakfast, as well as Italian food Mother’s Day (hint). throughout the day. Brought to you Chef Peter Chang has legions by the folks who operate the Russia of fans in Virginia. Now he plans House and Biergarten Haus … to increase his fan club in the Shake Shack recently opened its Maryland suburbs. Chang plans first Virginia location at the new to open his latest restaurant at Plaza at Tysons Corner Center …

Rockville Town Center in Q1 Jersey Mike’s recently opened 2015. The former Chinese embassy in Gainesville at 8136 Stonewall chef has five successful Peter Shops Square. It is the fifth location Chang restaurants in Virginia: for franchisees Pat and Kathy Charlottesville, Richmond, White, who also own Jersey Mike’s Williamsburg, Fredericksburg and restaurants in Fairfax, Manassas, Virginia Beach. A Fairfax location is Culpeper and Chantilly … Penn also in the works for 2015.

Commons opened its doors at 6th & H Streets, NW in Penn Quarter, from Passion Food Hospitality Just Opened group.

Brookland Pint opened in the Monroe Street Market project, Quick Hits brought to you by the owners of Meridian Pint (Columbia Heights) Famed CityZen executive chef, and Smoke & Barrel (Adams Eric Ziebold, plans to open his own Morgan). With 24 beers on tap, it restaurant in Penn Quarter at 1015 serves upscale bar food and seats 7th St, NW in 2015 … NYC chef 118 inside and 48 on the outdoor David Chang says the Momofuku patio. Chef duties go to Rebecca he plans to open at CityCenterDC Hassell, who is well known in the will be different from his other ’hood … TaKorean at The Yards Momofuku restaurant. The Virginia

the latest dish from foodservicemonthly.com

The Latest Dish at foodservicemonthly.com

native has something to prove upon his return to his roots … James Ringel and brother Arthur, who worked at Hank’s Oyster Bar, plan to open DC Harvest on H St NE … Mr. Smith’s will still remain a Georgetown institution, as it plans to relocate to Chadwick’s spot on K Street, NW under the Whitehurst Freeway, not far from the waterfront … New York-based The Melt Shop plans to open at 1901 L St. NW, serving breakfast, lunch and maybe dinner, for those who crave grilled cheese comfort food at all hours of the day and night …

Capriotti plans to open at 34th & M in Georgetown where The Cellar Door used to be. Yes, there have been other places that opened there since but the most memorable is always The Cellar Door. Capriotti’s also recently opened in Rosslyn … Cafe Mayo opened at 3147 Dumbarton St, NW, serving a variety of sandwiches including Cuban and banh mi as well as American favorites … Chipotle’s Southeast Asian concept, ShopHouse, will open next at Union Station, adding to the stores open in Dupont Circle, Chinatown and Georgetown.

Phoenix-based Fox Restaurant Concepts plans to open True Food Kitchen by end of September in the Mosaic District in Merrifield. Dr. Andrew Weil’s “anti-inflammatory diet” menu will be executed by Chef Michael Obermeier. There is seating for 142 in the dining room and 46 on the outdoor covered patio.

You can now snack while you paddle the Potomac. Nauti Foods, D.C’s first floating food boat, has partnered with local food vendors, such as Dolcezza Gelato, Bullfrog Bagels and Sticky Fingers, to offer light fare to those who are floating on the Potomac River. The Nauti Foods boat is stationed north of Key Bridge on Friday, Saturday and Sunday afternoons and evenings.

The business hours are flexible, as weather and daylight may determine

hours.

New York-based Pizza Vinoteca is slated to open its first D.C. area store in Arlington’s Ballston area this month. This pizza parlor at 800 N. Glebe Road, is near Mussel Bar. Pizza Vinoteca features high-tech ordering as guests can order via iPad, and for takeout, customers order at a kiosk and then monitor the progress of their order via LED stock ticker. The restaurant will seat 110 with a 26-seat bar.

Restaurateur Reese Gardner plans to open a second location of his Shirlington restaurant, Copperwood Tavern, in Loudoun County in the ever-popular One Loudoun, in Ashburn. A Q3 2015 opening is the target. His Georgetown restaurant, Orange Anchor, at Washington Harbour, is slated to open next month. Another new restaurant, Union Social, is slated open at 100 Florida Ave, NE in NoMa in Q4 2014 or Q1 2015. Gardner also plans to change his Mighty Pint in Dupont Circle into a restaurant called Second State, an homage to the native of Pennsylvania, with a menu similar to Copperwood Tavern, but reflect more on Pennsylvania traditions than Virginia.

Richmond-based Sugar Shack Donuts (named one of the best doughnut shops in the country by USA Today) plans to open a location at the Belle Pre apartments at 804 N. Henry Street in Alexandria. It will open as a restaurant and “speakeasy,” as well as serve handmade doughnuts and doughnut-inspired food, mixed drinks and gourmet coffee and espresso products. Sugar Shack will join Lost Dog Cafe in the apartment building.

Linda Roth is president of Linda Roth Associates, Inc. specializing in marketing, promotions and publicity in the hospitality industry. Contact Linda at 703-417-2700 or linda@lindarothpr.com or visit her website at www.lindarothpr.com

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26 n september 2014

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FoodService Monthly

ASSOCIATION NEWS RAM

Is Your POS System Exposing Your Restaurant and Your Guests To High Tech Theft?

by Patrick Murphy Sr. Director of Business Development, Heartland Payment Systems Due to the recent security breaches in the news regarding the Ocean City/Delaware area and at PF Chang’s, I have an expert this month to share important information on the risks in POS Systems and credit card security. Marshall Weston, president CEO Restaurant Association of Maryland.

Y

ou work very hard to provide a wonderful experience for your guests, but your reputation can easily be tarnished if you fell victim to a data breach. A data breach will consume your time and financial resources and jeopardize your customer base. These are very serious matters and the costs related to compromised cards can be staggering.

Threats targeting restaurants are on the rise because many restaurants lack the proper security tools, including firewalls, antivirus software and secure remote access tools. If you are using a computerbased point of sale (POS) system that is connected to the Internet to process credit and debit card transactions, then your business may be targeted.

This does not mean that credit or debit card processing on Internetbased POS systems is inherently unsafe, but it does mean that restaurateurs need to pay close attention to the Payment Card Industry Data Security Standards and the required protections for hardware and software that allow the system to function without risk of being compromised.

Very smart hackers from around the world, using very sophisticated

software programs, are searching hundreds of computers every second seeking opportunities to load their malicious malware onto the computers of unsuspecting Internet users.

These criminals are looking for a weakness in the system’s protective shield. Once in place, the malware seeks pathways to merchant pointof-sale systems and intercepts the card verification process and sends detailed data to the hacker.

This is a breach of the system’s security. As a business that stores, processes or transmits credit or debit card information, you are required to be compliant with the Payment Card Industry Data Security Standard (PCI DSS).

Being compliant goes beyond implementing a validated payment application as provided by your POS vendor. By taking steps to ensure that your business is in adherence with compliance standards, you are also making sure your business is more secure.

Business owners are held responsible for breaches of security and loss of customer data. Fines and associated costs of a security breach of customers’ private information are substantial.

If you are using a POS system, take the following action steps today to help protect yourself from the consequences of a security breach: • Be sure that the required network security firewalls are in place between your POS system and the Internet.

• Ensure any ports used for remote access are not left open and in listening mode.

• Do not use vendor-supplied defaults for system passwords.

Passwords should be unique for

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all users of computers and POS systems and complex in the use of letters and numbers.

• Ensure the entire system is PCI DSS compliant, not just the software.

• Be sure appropriate antivirus programs are in place and active.

If not secure, determine what you must do to make the system compliant and do it or abandon the POS system for credit card processing and go back to a standard, dial-up swipe machine.

Dial-up swipe machines are not at risk for Internet security breaches.

• Contact your credit card processor regarding PCI DSS compliance and ask them to confirm that they are encrypting all data during transmission and purging records daily. Get it in writing.

• Review your internal procedures.

Protect written copies and do not store confidential customer data on computers or where accessible by unauthorized employees.

• To reduce payment card fraud risk, contract with a Qualified Security Assessor (QSA) to validate your compliance to the PCI DSS. This includes completing the Self-Assessment Questionnaire, to address business and system processes around data security, and quarterly network vulnerability scans. Contact your credit card processor to discuss validation programs or visit the PCI Security Standards Council’s website for a list of QSAs at www.pcisecuritystandards.org.

Compliance with the Data Security Standards is a necessity in terms of building a secure electronic payment system. The PCI DSS creates the road map to follow but compliance must not be thought of as a one-time achievement. Think

of compliance with Data Security Standards as an ongoing journey not a destination. If your business is compliant right now, it only applies to right now – this point in time.

If you are notified by a bank or by the United States Secret Service that a security breach is believed to have occurred at your restaurant, take the following steps, which are best practices in the industry and may be required by law.

• Notify your attorney general’s office • Notify your Point Of Sale vendor.

• Notify your credit card processor and ask for a temporary, dialup, standalone terminal, to be delivered ASAP so you may continue to process cards.

• When cleared to do so by the Secret Service, issue a press release in your local paper notifying your customers that a breach has occurred at the restaurant and that their credit card information may have been compromised and that they should carefully monitor their bills for fraudulent charges.

Criminals do not follow the rules and as they look towards “high tech” methods of theft, restaurateurs must be “on guard” more than ever in this world of ever-evolving technology.

Patrick Murphy is Senior Director of Business Development at Heartland Payment Systems (NYSE: HPY), a leading provider of credit/debit/prepaid card processing, payroll, check management and payments solutions to more than 250,000 business locations nationwide. Heartland, in partnership with the Restaurant Association of Maryland and over 40 other state hospitality associations, empowers restaurateurs across America to improve their businesses with a full course of business solutions.

Visit www.heartlandpaymentsystems.com/ Restaurants/Home or call 888-904-6773

foodservicemonthly

FOODSERVICE MONTHLY

The Newsmagazine Foodservice Professionals Rely On

september 2014 n 27

OFF THE VINE

’Aversion Therapy’ for Wine Buyers

Y

ears ago a friend Over the years I’ve and wine mentor, seen everything from a Sandy Block, Master seafood restaurant with of Wine and Vice a primarily red wine list President of Beverage for to a steak house’s packed Legal Sea Foods, wrote an with Rieslings, a “local article for the magazine farm-to-table” restaurant “The Improper Bostonian” offering no regional wines about the versatility and to an “American” restaurant popularity of Chardonnay. that refused to carry wine What I remember most BY tom finigan, dws, csw from California. The worst about the article came case scenario is when a towards the end when he shared wine buyer insists on putting his or that while attending a professionals’ her own “stamp” on a restaurant, tasting he was dumbfounded when dumping wine from the list that was he heard many in the room groan actually selling but doesn’t fit into the as the flights of Chardonnays vision. In the end, the buyer moves were presented. He could not on and they can’t bring in any new understand why so many wine pros, wine because there is excess inventory who worked for some of the most on their list that won’t move. respected stores and restaurants The role of the restaurant wine in the Boston area, would turn professional is to be a guide for the their collective noses up at the customer, not an arbiter of their mere thought of a particular grape. personal taste. Always consider what He addressed those critics as the the customer wants to drink while conclusion of his piece saying that presenting a variety of wine options perhaps the reason why Chardonnay … to a point. I’m not suggesting was so ubiquitous was due in you add a sub-par label that can large part to the fact that people easily be found in the wine aisle at actually like it and purchase more the corner grocery store to your list Chardonnay wines than any other. just for brand recognition or adding As a buyer, wholesaler and wine a wine that makes no sense at all educator for more than 15 years, this just for sales. I understand that a anecdote underscores a recurring French bistro will mostly represent misstep I’ve encountered ad nauseam: French wine on their list, as an many wine professionals who Italian osteria will follow a similar purchase on behalf of restaurants theme. The issue is when a buyer is often omit the consideration of their able to purchase for a more global consumers’ taste preferences, even program but chooses not to. though they are the ones ultimately There are some responses to buying the wine. a picking up a new wine I can Considering that a restaurant understand — such as “I tried can average around 40 percent in and it doesn’t work here” or “that’s beverage sales if done correctly, not our theme” — but there are I believe wine programs should opinions that can be destructive encourage customers to drink up! to a customer’s selection and However, this can be difficult when experience, like: “I will never carry the person responsible for curating that producer.” “We don’t serve (yes, I said it) the wine list allows that wine in this restaurant.” “That personal opinions about certain region needs to make better wine wine regions, countries or grape before I think about it.” “I loathe varietals to limit the customer’s that grape.” Or what I believe can be selection and impact their overall the most destructive: “The customer experience. just needs to be educated.”

The problem with all of these excuses is that it puts a restaurant in the position of explaining to customers why their taste in wine is deficient and shaming them into purchasing something they may not like, which means they may never return.

There are many wines and styles that I do not drink on my down time, but that has never affected my consideration for how they worked with the cuisine of a restaurant. A wine buyer would be wise to always consider the theme of the cuisine, the sales trends, price point and

accessibility – in addition to the quality of the wine – in order to ensure solid sales in your wine program.

Educating the guests is great.

Providing that enhanced experience is excellent, too. But, never underestimate the value of what people like to drink and are willing to pay for.

Tom Finigan is the principal of VineCrush Consulting, an education and consulting service on wine, beer and spirits in the National Capital Region. In addition to wine education and events, VineCrush works with restaurants on list creation and staff training. Visit vinecrushconsulting.com and follow him on Twitter @VineCrush.

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september 2014 n 29

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Performance Foodservice......................................... 19 Restaurant Association of Maryland Education Foundation............................................................. 13 Saval Foodservice..................................................... 2 Sea Wings.............................................................. 12 Soft Stuff.................................................................. 7 Squire Associates................................................... 17 Taylor AFS............................................................... 10 Tech 24 Construction.............................................. 27

30 n september 2014

The Newsmagazine Foodservice Professionals Rely On

FoodService Monthly

Rita St. Clair’s Interior Design: Personalize, Provide, Perfect [Editor’s Note: Part 1 of 2 …

Sometimes a story idea begins with a pitch, a phone call, or an idea that pops in the head mowing the grass.

And then it may come together the next day, a week or as in this case four years later. Lucky for Rita St. Clair and I we are both still here doing what we do … doing what we love.]

As a company that can execute interior architectural design, they can take the client from the raw concrete up. They are versed in lighting and materials … codes … schematics, space planning and furniture.

When creating a proposal design and delivery are separate entities that keep the project in components that work better in distinct arenas of competencies.

The design process and services can be divided into five areas: • Gathering information • Conceptual design • Design development • Design documentation • Purchasing, procurement & installation

T

his small feature started with a creative seed planted four years ago when I received a copy of a letter sent to one of the Foodservice Monthly columnists regarding a story on restaurant build outs and forming the team to make it all happen. It came from Rita St. Clair, a noted Baltimore interior designer with more than 40 years of experience who, in her words, had been “designing restaurants, whether big or small, modest or extravagant.”

She correctly points out that the interior designer is a key member of any project team.

She laid out rather succinctly the interior design role, “At the direction of the client, the interior designer collaborates with architects, engineers and foodservice consultants to provide comprehensive space planning, interior design and branding of the restaurant.” She continued her point, “These services provide an environment that is appropriate to the client’s goals as well as the needs and expectation of the diners.”

While many of the Rita St. Clair signature projects are known for their style and elegance, she shared with Foodservice Monthly, “We have found that even in the most modest restaurant project an experienced interior designer is able to create a design that is suitable and effective to the space, needs and budget of the client.”

Four years later, I had not forgotten … but finally I was able to sit down with Rita and her vice president Brian Thim in their office on N. Charles in Baltimore.

Rita St. Clair is a woman of style and integrity … that was my first impression. She is also one with a

clear sensibility about expressing an honest opinion … that means you don’t have to guess what she is trying to say. She is known for his expertise in art history and her residential design reputation. Her worldly experience includes New York and Paris but Baltimore is where she calls home.

Her interior design philosophy is clearly stated and is there for all to see.

The Rita St. Clair way is to: Personalize “The art of our business is to create personalized interiors that are not only responsive to our clients’ unique needs but also appropriate to the space.”

Provide “Interior design is not an art form based on self-expression. And the

top: Charleston Wine Room; left: Chazz: Bronx Original; right: Petit Louis Bar

photos courtesy of Rita St. Clair Associates designer, in creating the work, must be able to understand that it is for the use of others.”

Perfect “To be an interior designer is a privilege and a never ending learning experience for those who wish to bring beauty as well as order to the human environment.”

In Part Two in October, Foodservice Monthly will meet Rita St. Clair and Brian Thim at one of their latest completed projects, Petit Louis in Columbia. We will look at the before and after of the Tony Foreman and Cindy Wolf collaboration.

Our trucks may have changed in 79 years, but our character has not.

Honesty | Transparency | Integrity

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