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Volume 17, No. 2 n February. 2018


OCEAN CITY 2018 SPRING TRADE EXPO 44 Years of Bringing Hospitality Buyers and Sellers Together


insidefsm Volume 17, No. 2

February 2018




news and information


Advertisers Index …………………………………………………………………… 24 Advertiser Spotlight | Martin Bamberger Company ………………………… 6 Association News OCHMRA by Susan L. Jones …………………………… 13 Association News RAMEF by Jessica Walter ………………………………… 15 Association News VRTLA by Eric Terry ………………………………………… 17

Balti-MORE by Dara Bunjon……………………………………………………… 21 Bits ‘N Bites by Lisa Keathley ……………………………………………………… 2 Bob Brown Says by Bob Brown …………………………………………………… 4 Food Smarts by Juliet Bondinetz ……………………………………………… 20 Modern Business Solutions by Henry Pertman …………………………… 14 The Latest Dish by Linda Roth ………………………………………………… 18 Whining 'n Dining by Randi Rom ……………………………………………… 22

in the spotlight

On The Cover Liz Walk and Susan Jones of OCHMRA Photo by Shawn Harmon, Fish Tales

It's Expo Time in Ocean City ……………………………………………………… 8 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.

Safer Customers. Simplified Procedures. Better Results.

Visit us at OCHMRA the s March 4 how th & 5th Booths #222 & # 223

NO RINSE FOOD CONTACT CLEANER SANITIZER Simplified procedures with fewer steps help reduce cleaning time increasing productivity. Customers and employees will be safer with the improved food safety compliance providing protection against a variety of foodborne illnesses.

Contact your Ecolab representative at 1 800 35 CLEAN or visit for more information ©2017 Ecolab USA Inc.



All rights reserved.

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FEBRUARY 2018 | 1

BITS 'N BITES | Lisa Keathley

From Sea to Shining Sea Kyle Bailey

FSM: How did you two meet? Kyle Bailey: I first met Chef Barton at the 2009 RAMMY nominations. Both of our restaurants were up for ‘Best New Restaurant,’ and we became friends. Barton Seaver: Kyle and I were both part of an emerging group of young chefs following in the footsteps of Roberto Donna, José Andrés, and Jeff Buben. And we were among the first wave to set up shop on 14th Street. A closeness and camaraderie quickly grew among all of us in that fledgling renaissance. 2 | FEBRUARY 2018


yle Bailey, executive chef of the seafood-centric D.C. restaurant The Salt Line, and chef, author, and internationally recognized speaker Barton Seaver held a special event at The Salt Line in late January to celebrate the release of Barton’s new book American Seafood. The gathering included leaders in the sustainable seafood movement and those passionate and curious about responsible stewardship of America’s waters. A former D.C. executive chef, Barton is director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In this role, as part of the U.S. Culinary Ambassador Corp, and as a speaker on the world stage, Barton spearheads initiatives to inform consumers and institutions about how diet and menu choices can promote healthier people, more secure food supplies, and thriving communities. He has authored seven books about cooking seafood and healthful eating. The latest, American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea, is a guide to more than 500 species and a history of the U.S. fishing industry. The Salt Line is a New England style fish house on D.C.’s SE waterfront, which opened across from Nationals Park in June 2017. Located in the Dock 79 development, the 3,500-square-foot space boasts an expansive dining room, private dining, outdoor seating, and a riverfront bar. Chef Bailey’s menu draws inspiration from New England classics and showcases his creative talents with seafood charcuterie, crudos, and signature raw bar offerings. Before the event at The Salt Line, Bailey and Seaver participated in a conversation with FSM.

FSM: How did you become a leader in responsible and sustainable seafood innovation?   Bailey: I had always had a love for sustainability, starting with my first sous chef job in the Bahamas, where we’d source amazing local and incredibly fresh seafood from our neighbors. I then moved through the best and toughest kitchens in Manhattan before landing at Blue Hill at Stone Barns under Chef Dan Barber, who is a true visionary among the sustainable/responsible farming movement. My love for this program led me to open Birch

& Barley in D.C., where I could expand on utilizing my local farmers to produce a sustainability-driven menu. When I opened The Salt Line, I knew I wanted to continue this program with regards to our local watershed. Seaver: Seafood was my ingredient of choice and a passion I decided to devote my career to. As an identifying pillar of me and my cuisine, I was fortunate to have the guidance and mentorship of the environmental community to understand from the outset the importance of a chef’s choices and

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Barton Seaver

the examples that we set. FSM: What did you hope to accomplish with the Sea to Shining Sea event?   Seaver: It’s an honor to celebrate seafood, but more importantly the communities of working waterfronts that provide such charismatic products for our tables. It’s fishermen that sustain chefs. The invited crowd is a mix of media, thoughtful leaders of the good food conversation, and ardent believers

BITS 'N BITES cont. pg 3 foodservicemonthly


BITS ‘BITES cont. from pg 3

Volume 17, No. 2 n February 2018

in the power of consumer choices, as well as leaders from the environmental, intellectual, and restaurant community.

enthusiasm that we look to nearly three quarters of this planet, the ocean, as our opportunity to be architects of sustainable food systems that will help to revolutionize food production on a global scale. By speaking of seafood, as opportunity and as an aspirational food, we author a narrative about sustaining our wild capture heritage and how fishermen are an essential asset to the apprentice industry of aquaculture. There is an inextricable link between our past and future.

FSM: What do you see as the main challenges facing responsible stewardship of America’s waters? Seaver: The single biggest challenge is that we, as a culture, do not identify with maritime communities, with agrarian communities. When it comes to sustainable seafood, we often limit our thinking to the environment rather than see its entire context as purposed with thriving human communities wholly dependent on resilient ecosystems. It is our effort to create community engagement and offer social license to fishing communities that is the key to developing an engaged constituency of seafood champions. It’s also very important that we work to communicate the importance of fisheries throughout this nation’s history. Because when we understand why seafood mattered to us, then we may begin to decide and communicate that seafood matters to us still. 

FSM: What would you ask other restaurants/chefs to do to contribute to the health of America’s waters? What would you suggest to seafood consumers?  Seaver: Simply put, any solution begins with increased consumption of seafood. Until we as Americans aspire to eat this healthiest of animal proteins, and to use our consumer dollars to invest in sustainable and best practices within the seafood industry, we will not see the widespread implementation of solutions. 

FSM: Do you think people are “getting” how critical this is? If not, what else needs to be done, in your opinion? Seaver: As we become increasingly aware of the limitations of terrestrial food production, it is with great

Proceeds from the January event will benefit Anacostia Riverkeeper, an advocacy group aimed towards protecting and restoring the Anacostia River for all, and the Oyster Recovery Partnership, which strives to create a self-sustaining oyster population through ecological restoration that expands economic opportunities in the Chesapeake and coastal bays.


Electronic Ink Design & Production Dennis Barry Juliet Bodinetz Bob Brown Dara Bunjon Alexandra Greeley

Contributing Writers Kathy Hollinger Susan Jones Celeste McCall Henry Pertman Randi Rom

Linda Roth Michael Sternberg Eric Terry Marshall Weston

Contact phone: 703-471-7339 email: fax: 866-961-4980 web: Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide Mid-Atlantic foodservice professionals with news and information in an informed, imaginative and insightful newsmagazine. Foodservice Monthly assumes no responsibility for material submitted to us. All information contained in this publication is believed to be accurate. No part of this publication may be reproduced in whole or in part or transmitted in any form without prior permission from the publisher of Foodservice Monthly.


“I Said Upside Down — You’re Turning Me” Yes, those are lyrics from the Diana Ross song, “Upside Down.” Sadly, that’s what readers had to do for the January issue of Foodservice Monthly — turn pages 9 to 16 upside down to read them. An error in the production department caused these pages to be bound upside down. Silver Communications apologizes to the writers and advertisers on those pages and, of course, to readers of this publication. We sincerely regret this error. On the editorial side, there was also an error. In Culinary Correspondent Celeste McCall’s column, Spice is Still Nice — After 37 Years, Rob Wilder was referred to as the husband of Vanns Spice’s cofounder Ann. Richard Wilder was Ann’s husband, and Rob Wilder, her son. We apologize for this error, too.

Tasty bytes at


Silver Communications Publisher Lisa Keathley Managing Editor Lisa Silber Sales Manager

George Edward Sutter (73) of Grasonville, Maryland passed away peacefully on Friday, December 15 at his home. George was the beloved husband of Karen Sutter of Grasonville; father of Lynn Hall (husband, Mark) of Austin, TX and John Sutter (wife, Peggy) of College Park, MD; grandfather of Zach and Meagan Hall; and brother of Joanne Flexer of Emerald Isle, NC (husband, James). Born on June 24, 1944 in Washington, D.C., he was the son of the late Edward and Rita Jaeger Sutter. In the 1960s, George and Karen met in a local grocery store where he worked to pay for his college tuition. George grew to love all aspects of the food business, next working for a food broker, then a food manufacturer before starting his own food brokerage firm, Free State Food Brokers, back in the 1980s, building it to a 40+ person firm before his retirement last year. George took great care of his family, his employees, and coworkers, always making sure there was enough to go around and that everyone was taken care of. George enjoyed teaching his children about boating, crabbing, and fishing and relished his time goose hunting on the eastern bay with his fellow coworkers and friends. Loving the eastern shore, he and Karen purchased a small lot on the Chester River when they were very young. When Karen’s parents needed care, George built a home on the lot, where they could live and be cared for. Later, George’s parents also spent their last days there. George and Karen finally enjoyed the house full-time themselves this past year, watching ducks come in to feed on the cracked corn Karen put out each morning.

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FEBRUARY 2018 | 3


watch people work. ‘When guests see you moving with energy and passion, they give you the benefit of the doubt,’ was a lesson I carried with me throughout my restaurant career and beyond,” continues Tom.

Be a hope giver

A Mentor’s Light to Hope and Hospitality


entors enrich and celebrate our talents, inspiring us to believe — such as my pianist grandmother, who turned me on to Rachmaninoff, Ravel, and Beethoven. She left an indelible mark that sparked my music career, recording and playing with Woodstock icon Richie Havens. When that career stalled, waiting tables seemed a deep drop from riding in limos and playing at the Royal Albert Hall in London.

Awaken a spirit Then came Michael O’Grady of Paulo’s of Georgetown in Washington D.C., who turned the mundane job of waiting into an art form. Each night was a “live show daily” to be delivered with mastery, purpose, and joy. His insights awakened a spirit of passion and discovery. He also recognized my enthusiasm for selling and put me to work as a trainer. When I took a new kind of show on the road, 4 | FEBRUARY 2018

Michael cheered me on. I went from delivering seminars for $75 at the MacArthur Café to delivering keynotes, developing sales, coaching, and creating front-office programs for Marriott, Disney, and Four Seasons.

Respect and encourage Michael devoted his time and attention to everyone, from dishwashers to managers. Consider Juan, a dishwasher from civil warravaged El Salvador. Living in a rough part of D.C. with three other families, he had to take two buses to work. Paulo’s was an emotional safety net, where Juan not only got a regular paycheck and a meal but also was respected as an important part of the team. Even more important was when Michael asked Juan how to reduce breakage and improve efficiency. Michael’s support sparked him to move up to line cook.

Provide opportunity Our Thai busboys also came to

America for a better life. Everyone had a minimum of two jobs and took a handful of days off annually. Michael told them that every night is a theater production with positions to take and lines to deliver. Following his lead, they moved through the dining room with grace and harmony, clearing and resetting tables in 15 seconds flat. Kit, our head busser, attended college while working at Paolo’s and took insights from Michael to open his own restaurant, Urban Thai.

Build leadership “Michael’s lessons furthered me,” says Tom Girard, former dining room manager. “I’ll never forget the night Michael pulled me aside and said, ‘I need you to move faster — a lot faster. Everything starts with the manager and filters down. So, you must lead with a sense of excitement and urgency. My two words for you: double espresso!’ Michael told the story of how people love to stand at the edge of a construction site and

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Michael gave us faith that there could be more than just the everyday grind. Not everyone bought into Michael’s maniacal pursuit of perfection. Still, most cherished his brash and playful ways because we felt his love for us. He was an ironic mix of critical perfectionist and empathic supporter, who lead us to his promised land. Michael was also a guide of a different kind. An addict himself, he shepherded many to the rooms of Alcoholics Anonymous of Georgetown’s Westside Club and helped others get into treatment centers and on to a life of recovery. Sadly, in October of 2003, he took his own life — but not without leaving behind many lessons that go well beyond the hospitality industry. In the end, I’m at my best when I follow in Michael’s footsteps as a hope giver — not just to those I teach, but to my friends; family, Emily, Nathan, Connor, and my wife Judith; and all who reach out for inspiration, mastery, and love. BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss. com, was the #1 speaker at the 2017 National Restaurant Show. He has worked with hospitality icons such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious sevenstar Burj Al Arab in Dubai. He has appeared on the Food Network and is author of The Little Brown Book of Restaurant Success, selling over 100,000 copies worldwide. Contact Bob for keynotes, breakouts, and workshops at 571-246-2944 ©Bob Brown Service Solutions 2016. foodservicemonthly



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FEBRUARY 2018| 5

ADVERTISER SPOTLIGHT | Martin Bamberger Company

Everything…Including the Kitchen Sink


eed a new sink? A new fryer? Maybe a whole new commercial kitchen? The Martin Bamberger Company will no doubt be able to help you out. For over 70 years, this family-owned and -operated company has been a top source in the Mid-Atlantic for all types of food service equipment. “The company was founded in 1942 by my grandfather, Martin,” says current operations manager, Henry Bamberger. Martin Bamberger started by selling mostly small items to small grocers in southern Pennsylvania, New Jersey, and the Baltimore/Washington area. “Back then,” says Henry Bamberger, “he sold price tag machines, razor blades, little accessories, and small supplies that grocery stores needed.” Gradually, the company moved into larger equipment, such as meat saws, slicers, and grinders. “But it was all geared to the grocery store industry.” 6 | FEBRUARY 2018

As big grocery chains began knocking out independent stores, the Martin Bamberger Company began to diversify and include more cafe and restaurant businesses. “We still supply grocers, ethnic stores, commercial kitchens, houses of worship, schools, bakeries, butcher shops, and other smaller businesses,” says Henry. As the company’s focus expanded, its leadership changed as well — from founder Martin, who died in 1960, to son Abe, and now to grandson Henry, who took on his current role 25 years ago. What has not changed over the years is the company’s commitment to service. Henry’s father, Abe Bamberger, is still in the business. Both Abe and Henry speak with customers on a daily basis, bringing a combined experience of selling equipment for over 80 years to the table. “We make recommendations based on reasonable pricing and

quality. We make an effort to be realistic,” says Henry. “We direct the customer to purchase reasonably and not overspend.” As a way to keep costs down, the firm often recommends refurbished equipment that the Bamberger Company has thoroughly checked out and warranted. These days, the internet offers many ways to purchase restaurant and food market equipment, as well as smallwares. “But that doesn’t give customer service,” says Henry Bamberger. “We do.” One of his biggest challenges is explaining to people that price is not everything. “You get what you pay for. When you buy from us, you get customer service. On the internet, you have to take it off the truck, pay for the damages, and deal with delays. When customers want to know they are taken care of, they go with a company like Martin Bamberger.” With a staff of eight, the Martin

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Bamberger Company boasts a Baltimore showroom, warehouse, and a repair shop for servicing mechanical and electric equipment. The range of equipment for sale includes refrigeration, bakery mixers, meat grinders, saws, scales, slicers, various types of ovens, food processing equipment, and much more. The company has just finished equipping a butcher shop and is about to wrap up on an adult day care center, Henry Bamberger notes. He adds that his biggest reward is “when satisfied customers refer us to friends and inquirers who ask, ‘Who do you use for equipment?’ and the answer is Bamberger!” So whether you need a complete new kitchen, want to update an existing facility, or need that proverbial kitchen sink, the Martin Bamberger Company is a great place to get started. The Martin Bamberger Company is located at 4110 Pinkney Rd., Baltimore, MD 21215. For more information, visit, (410) 3589700, or email foodservicemonthly

We put the â?¤ of Baking into our Hearth

410.276.7254 | | 601 South Caroline Street, Baltimore, MD 21231


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It's Expo Time! O

Two Days, One Location, and Thousands of Attendees

cean City is getting down to business in a few weeks, and that business is all things hospitality! Make plans to experience the excitement and energy of the hospitality world as countless product innovations will be showcased in Ocean City on March 4 and 5. The 44th Annual Hotel-Motel-Restaurant Association Trade Expo takes place in the Ocean City Convention Center. And it’s truly a coming-out-of-hibernation event as the resort welcomes the return of many loyal exhibitors and showcases new and emerging regional companies and products.

Three halls of opportunity Filling three halls of the Convention Center, this Expo has grown to be one of the area’s premier industry events. Attendees have the opportunity to see, touch, taste, and experience the latest trends in every component of the hospitality business. With just over 400 exhibit booths, operators will leave armed with new ingredients, knowledge, equipment, and inspiration to successfully run their business. This 8 | FEBRUARY 2018

face-to-face interaction provides a valuable, efficient, and costeffective opportunity to do one-stop shopping and product comparison.

Mixing it up — chefs competition The Delmarva Chefs & Cooks Association has once again created an opportunity for chefs to compete during their American Culinary Federation competition. Culinary arts continue to play a vital role in our communities, and competitions raise the standard of excellence. There is no better way for culinarians to hone their craft than by putting their skills and knowledge to the test in a competitive format. The event will take place prior to the Expo — Saturday, March 3 at the Worcester Technical High School kitchen — and will include both best dish and mystery basket competitions. Competition chair Paul Suplee is currently taking applications for competitors. Suplee is a professor of culinary arts at WorWic Community College and has received numerous culinary medals and awards for competing.

He is the past vice president of the DCCA. Participation in ACF approved competitions will also earn you continuing education hours for ACF certification. For more info, contact Paul Suplee at: pgsuplee@, 443-880-1986, www.

One of those brewers is Big Oyster Brewery, which now features a 16-ounce can. Stop by booth 1105 to sample the brewery’s Hammerhead IPA, Dang! IPA, Noir et Bleu Belgian Tripel, and Solar Power Belgian Witbier. Sixteenounce 6 x 4 packs are available from Carey Distributors.

New products are plentiful

Craft beer connection For those restaurateurs who are ready to grow profits and support a local movement, read on! Close to 30 breweries, from throughout Maryland and lower Delaware will be featured in the Dockside Hall. Take a moment to learn from these breweries how to implement a craft beer beverage program — as the brewmasters will be on hand to discuss all the aspects of their craft.

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Attendees will be able to test their heat limits on UTZ Hots! — new hot pepper kettle style potato chips. Flavors come in tomatillo salsa, cayenne chili sauce, and “scorpion” pepper — all set at “burn, blaze, or lava” heat limits. Also being unveiled: the wavy Heluva Good! Buttermilk Ranch gluten-free potato chips. Stop by UTZ Quality Foods, booth 323, to take the heat test!

IT’S EXPO TIME! cont. pg 9 foodservicemonthly

IT’S EXPO TIME! cont. from pg 9 During its first sales year last year, Dr. Stoner’s won silver medals for its Fresh Herb Vodka and for Dr. Stoner’s Smoky Herb Whiskey at the San Francisco World Spirits Competition. In addition to being very well received by expert tasters, sales indicate that the spirits have also been warmly received by the buying public. In just nine months of sales, the firm has sold more than 5,500 cases of Dr. Stoner’s Spirits. Future plans include the addition of a Dr. Stoner’s Crazy Herb Tequila — Hierba Loca. Sample Dr. Stoner’s in booth 2400. Layton’s Umbrellas has redesigned its Aluminum Market umbrellas! The frame now features a polished silver aluminum and upgraded end tips with a screw and grommet system. To top it off, a new finial (top of the umbrella) has been added for extra style. Take a peek at the umbrellas in booths 628-631. The Exotic Bean is a U.S. distributor for Paradise Mountain organic coffee from Thailand. It specializes in providing the highest quality, USDA certified organic, direct trade, shade grown, fully sustainable coffees from Thailand. Meet the Exotic Bean in booth 316. Madhouse Oysters will be introducing a new brand of sustainably raised oysters. These are being raised on the Madhouse farm in Chincoteague Bay and will be ready for this season. Meet the folks behind the oysters at booth 2500. Focusing heavily on outdoor weatherproof metal signs, Plak That now has the ability to CNC cut the signs into any shapes after printing. They are made of aluminum and come in a variety of sizes. You can meet Ocean City native and owner Wyatt Harrison in booth 900-901. MS Walker Wholesale will feature its limited-release West Cork Glengarriff Series Peated Single Malt & Black Reserve Irish Whiskies, which, according to Vince Grande, are “absolutely stunning quality!” foodservicemonthly

He will also feature Grand Mayan Silver and overaged Anejo Tequilas, which are hand-crafted and artisanally produced using only 100 percent pure central highland blue agave. Look for this packaged in a handmade and painted ceramic decanter at booth 2600. Pinnacle Communications Corp. has introduced digital signage packages for the hospitality market beginning at $2,500, including installation and support. Customers can select wall-mounted, 1080p displays, ranging from 43 to 95 inches wide, that include a cloud-based content management system, Chromebox computer, Interactivity, wayfinding, and beaconing, according to Paul Payette, Pinnacle VP & GM of digital signage solutions. Learn more about this cloud-based management system at booth 101. Oxley’s Extra’s exciting line-up of products is available through privately owned local businesses, restaurants, diners, bars, liquor stores, etc. in our market areas and now through This veteran-owned small business will feature 26 new steak sauces, Bloody Mary mixes, and BBQ and hot sauces. Sample these at booth 1002.

Summer J. Artisan Ice Pops LLC, will be in booth 2102-2103, showcasing Delaware’s first allnatural gourmet ice pop company. After a family member was diagnosed with cancer, owners Queon Jackson and his wife Alicia became committed to creating

something healthy — and they created Summer J. Pops, named after their daughter Summer. These sweet treats can be guilt free, as they contain real fruit and do not have refined sugar, preservatives, or artificial flavors. These ice pops are certified vegan, gluten-free, and dairy-free and can be purchased individually and in boxes of four. Make sure to say hello to Queon J. and sample a pop!

Expo Facts The Expo is not open to the public, therefore, to walk the show floor, you must be a buyer or guest in the industry, and you must be 21.

Picklehead LLC will be featuring its Tip Tough product, which protects chefs’ fingers. The founder of Tip Tough is a young entrepreneur whose chef-father always came home from work with deep cuts. So RJ designed the Tip Tough to protect his father’s fingers. Now, everyone else can stay safe in the kitchen, too. You’ll find this product at booth 1201. Stop by booth 1004 to talk with Frank. He can bring Serv Safe Food safety manager’s classes to your restaurant, even with as few as three students. Let him come to you! After working with several different recipes and conducting numerous tastings, ArcticBuzz™ has cracked the code and delivers a homemade, hand-churned, smooth vodka frozen dairy dessert. To take things a step further, the firm will work closely with local distilleries to create artisan flavors that are formulated solely for their product. Currently, ArcticBuzz™ features six flavors of a hand-crafted vodka that provides outstanding taste for each and every palate. Find the Buzz at booth 1122.

IT’S EXPO TIME! cont. pg 10

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Hotel, motel, restaurant, catering, concessions, bed & breakfast, condo/property management, campground, coffee house, ice cream store, nightclub, liquor store, convenience store, cafeteria, nursing home, schools/ colleges, and hospitals are all welcome. Expo management reserves the right to determine if your registration fits these parameters. If you sell to these types of businesses, you would be considered an exhibitor and must purchase a booth to attend the Expo. Expo hours: Sunday, March 4 from 11:00 a.m. to 5:00 p.m. Monday, March 5 from 11:00 a.m. to 4:00 p.m. After February 28, on-site registration is $15 per person with proof of being in the industry. A business card, license, or letter from an employer on letterhead will serve as proof; paystubs are not accepted. For complete Expo information, check out www. or call 410-289-6733.

FEBRUARY 2018 | 9

But wait ... there’s mo

IT’S EXPO TIME! cont. from pg 10 Delmarva Two-Way Radio, Inc. of Ocean City has announced its association with other Motorola 2-Way Dealers in establishing the new “Mid-Atlantic Digital Radio Network.” Based upon the Motorola “MotoTRBO” System, companies that provide delivery and service vehicles in the Ocean City/Delmarva area are able to converse legally with drivers while traveling. The system also includes GPS tracking that can be viewed via Smartphones and PCs. Businesses will gain better control of vehicles, scheduling, and route management — all while saving money! “This system reminds me of the old Nextel system,” stated Milt Warren, Delmarva Two-Way president. Check it out at booth #110. Maryland Plastics is introducing a new line, Sea Glass, where innovative design meets impeccable quality! These beautiful and functional plastic bowls range in size from 16-oz. to 10-quart in size and are available in both blue and green. Stop by and see Dick White in booth 103. Kombucha continues to make headlines for its benefits to our health. Now, it will make headlines


• There’s a new twist this year fro m Ocean 98, the of such previous creators Expo competitio ns as MIXED!, Cr Clock, Pie in the ush the Face, and Restau rant Feud. The de MINGO will hit th but of e Culinary Show case Stage on M at 1:00 p.m. This on day entertaining and engaging game w be based on the ill ever popular bing o. Restaurant an themed music w d hotel ill highlight the ev ent, as participan compete for gift ts cards and overni ght stays. • Latte ar t, crea ted by a local ba rista, can be view Eastern Shore Co ed in ffee & Water’s bo oth 228-229 on lower level in Ex the hibit Hall A/B. Ea stern Shore’s ba be showcasing hi ris ta will s talents on Sund ay and Monday.

as one of the newest products to the Expo! Stop by AC Beverage’s booth 1103 to learn more about Komboucha on tap! The Bank of Delmarva has opened a new branch in West Ocean City, and, in addition to traditional teller services, this branch boasts a custom-developed room for cash business transactions. It’s called CoinPlus. CoinPlus solves a problem that many cash-dependent businesses have: keeping enough cash — in the right denominations — on hand all the time. CoinPlus users can place orders for the cash they need whenever they need it. Customers receive a key fob giving them entrance to the front door of the branch and the CoinPlus room,

where there are 28 CoinPlus lockers/vaults. The customer uses a fingerprint on the machine inside the secure room, and only one person can occupy at a time to access his or her locker/vault. Then, the fingerprint is pre-programed and releases a key to that specific locker. Stop by booth 2101 to learn more. VIVOTEK has a new stereo counting camera that tracks people movement in real time, with an accuracy of up to 98 percent. This metric will provide business owners the tool to make operational decisions and increase their ROI. Check it out at the VIVOTEK & Maloney Telecom booth 2001-2002.

And, While You’re in OC ... The public is invited to the OC Center for the Arts First Friday Reception from 5:00 to 7:00 p.m. on Friday, March 2. At this free reception, attendees can meet the artists, enjoy hors d’oeuvres, and browse the hand-made pottery, jewelry, and two floors of artwork. More information is available at The Art League of Ocean City is a non-profit organization dedicated to bringing the visual arts to the community through education, exhibits, scholarship, programs, and community art projects. The Ocean City Lifesaving Museum is located at the south end of the boardwalk and is open from 10:00 a.m. to 4:00 p.m. on Saturday and Sunday. Travel back to Ocean City’s past to join the heroic Surfmen of the US Life-Saving Service on a rescue mission. Sands from around the world are on display, and the Aquarium Room features species from our waters. The Boardwalk of Yesterday highlights boardwalk scenes and is a true gem, complete with good ‘ol Laughin’ Sal!

10 | FEBRUARY 2018

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Visit us! Booth #627


SINCE 1927

Does your kitchen equipment need an immediate repair? Or ongoing planned maintenance? For 90 years EMR has provided its customers with quality service and installation on their cooking and refrigeration equipment as well as their hood systems. Whether you need pro-active or emergency service, we’ll keep your kitchen equipment running so you can keep your business running and your customers satisfied. Your partner in commercial kitchen equipment service & installation. Your source for parts & distribution. DE | MD | VA | DC | NJ | PA | WV


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FEBRUARY 2018 | 11

Educational Sessions The OCHMRA Trade Expo is more than just a trade show. It is a complete learning experience for improving business. DEAL WITH IT: Positive Marketing with Video & Handling Negative Reviews will be presented by Todd Collins, COO at Restaurant Reputations. This firm offers cloud access, loyalty programs, online orders, line busting, and digital marketing. Hear real life examples about how restaurants can potentially make more money or service their customers better by implementing new solutions. Essential Systems Solutions and Cohn Reznick will be leading this session. Additional sessions are being added, and a complete list will be available in the March issue as well as on the Expo website.

Meet Shaun O’Neal Winner of MasterChef season 7, Shaun O’Neale has been orchestrating dance floors from the DJ booth for almost 20 years and refining his culinary skills in home kitchens for just as long. In the late 90s, O’Neale found his love for electronic music and quickly climbed the DJ ranks in the underground rave scene, performing regularly with some of the pioneers of the dance music industry. In Tampa, Florida, in 2003, Shaun would begin to move out of the underground scene and into the mainstream, taking residency at some of South Florida’s most

Shaun O’Neale legendary nightclubs and performing at some of the biggest music festivals of the time. Lured by the bright lights of Sin City, Shaun O’Neale relocated to Las Vegas in 2008 and quickly became a staple in the Vegas pool and nightclub scene, holding residencies at major venues like Liquid Pool, Bare Pool, Haze Nightclub, Light Nightclub, and Daylight Pool, just to name a few. O’Neale was also in high demand for major corporate events such as Michael Jordan’s Celebrity Golf Tournament, Justin Timberlake’s Shriners Open, and annual events for Playboy Magazine. In 2010, O’Neale became the first DJ ever to perform on Las Vegas

Blvd. for a New Year’s Eve celebration in front of over 100,000 people, with the beautiful Caesars Palace as his backdrop. One thing has remained constant for Shaun O’Neale through the crazy years in the DJ booth — and that is his absolute obsession with all things food! Spending years developing and finetuning his culinary skills, O’Neale came out of the home kitchen and into the spotlight in 2016 on season 7 of the hit FOX TV show MasterChef. With his elevated plating and big bold flavors, O’Neale quickly became a front runner and soon began to dominate the competition. He had eight individual wins, starting with the coveted white apron and ending with the MasterChef trophy. Shaun was victorious in three Mystery Box Challenges, as well as three elimination challenges, setting a record for individual wins with his incredible flavors and unique eye for creating stunning plates. Having the honor to cook for and learn from true masters in the culinary world such as Gordon Ramsay, Christina Tosi, Wolfgang Puck, Daniel Boulud, Richard Blais, Aaron Sanchez, Edward Lee, and Kevin Sbraga has only intensified Shaun’s passion in the kitchen as he now moves on to the next phase as a chef, DJ, and author of My Modern American Table. Come meet Shaun O’Neale as he entertains at the Trade Expo on Sunday at noon. Following his cooking demo, he’ll do a meet and greet and cookbook signing.

HOTEL INFORMATION For your convenience, rooms have been blocked at the hotels listed below. In order to take advantage of the special rates please make your reservations no later than February 10, 2018. *Don’t forget to identify yourself as an participant at the OCHMRA Spring Trade Expo when you make your reservation. (Rates based upon availability. Tax not included.)

LODGING IN OCEAN CITY For complete details visit:

12 | FEBRUARY 2018

Bungalow 8 8th Street & Baltimore Ave. 410-390-9193 From $350 (sleeps up to 16)

Grand Hotel & Spa 21st & Boardwalk 800-447-6779 From $48

Clarion Fontainebleau 101st Street & Oceanfront 800-638-2100 From $79

Hampton Inn & Suites 43rd St. & Bayside 410-524-6263 From $79

Comfort Inn Gold Coast 112th Street Bayside 410-524-3000 From $49

Hilton Suites 32nd St. & Oceanfront 866-729-3200 From $109

Courtyard By Marriott 15th & Oceanfront 410-289-5008 x0 From $99

Holiday Inn Express & Suites Northside 126th St. & Coastal 410-250-7800 From $50

Dunes Manor Hotel 28th & Oceanfront 800-523-2888 From $75

Holiday Inn Oceanfront 67th St. & Oceanfront 800-837-3588 From $49

Fairfield Inn & Suites by Marriott 25th & Philadelphia 410-289-5000 From $75

Holiday Inn Suites 17th St. & Oceanfront 866-627-8483 From $69

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Lighthouse Club Hotel at Fagers Island 60th St. & Bay 410-524-5400 From $109 Microtel Inn & Suites by Wyndham 12563 Ocean Gateway 410-390-5033 From $69 Princess Royale 91st St. & Oceanfront 410-524-7777 From $69 Quality Inn Oceanfront 54th St. Oceanfront 800-837-3586 From $54 Sea Bay Hotel 60th & Coastal Hwy. 410-524-6100 From $49.95



Industry Leaders Gather to Support MD Tourism these meetings. Space is limited, so register for Tourism Day today to reserve your space and lunch for just $15 ($25 for nonmembers). For complete info, check out www.

A Love of Craft Beer

Each year, the Maryland Tourism Coalition organizes a legislative advocacy event which brings together tourism professionals from all across the state. This year’s date is February 16, and we need your

participation! This is an opportunity for industry members to meet with their individual legislators and share stories about their businesses and the impact they have on Maryland’s economy. A luncheon follows

February is officially known as “FeBREWary” along our coast, as tourism partners come together to celebrate all things craft beer. The state of Maryland named this month to recognize craft beer lovers and to celebrate the best of Maryland brewing. Brewers enjoy

44th Annual

crafting those one-of-a-kind, small batch brews, and craft aficionados enjoy finding something unique and authentic. Tourism folks love it — this form of cultural tourism is a great way for visitors to soak up local flavor while generating an economic impact. and Seacrets, Jamaica USA have once again teamed up to produce the 3rd Annual Love on Tap Shore Craft Beer Festival in Ocean City, MD, offering local craft beer, live music, and lots of “Love On Tap.” On February 24, 14 local craft breweries will feature over 30 beers, along with spectacular views of the bay and an entertaining

OCHMRA NEWS cont. pg 19

On-site Registration $15 per person Open to the trade only with proof of industry employment

(Business license or business card)

March 4-5, 2018 Sunday: 11 am - 5 pm Monday: 11 am - 4 pm

OC Convention Center Ocean City, Maryland EXCLUSIVELY FOR THE TRADE NO ONE UNDER 21 ADMITTED 800-626-2326 x 2 foodservicemonthly

Celebrity Chef/Author & Season 7 MasterChef Winner DJ Shaun O’Neale

Must be over 21

AT THE EXPO, YOU WILL FIND... show specials new & innovative products cost saving solutions educational sessions celebrity speaker culinary showcase stage bayside craft brews one-stop shopping The Newsmagazine Foodservice Professionals Rely On

FEBRUARY 2018 | 13


Are You Selling Food — or Providing Guest Experiences?


hether you own or operate a casual carry-out seafood and crab house or a fine dining table-service restaurant on the water, food quality is critically important. Yet, it is only one component of what makes people come back. In reality, the food that a guest experiences during a visit may be minimally important compared to whether the guest experience is positive enough to make those folks return. Dozens of clients and friends, who own various types of restaurants, tell me that they just do not get it! They receive very good reviews, which note that the owners are nice people and serve good food. In fact, when the owners talk to guests who frequent their establishment, their guests seem to categorically say, “You have a nice place here.” Yet, owners also say their guest counts are stagnant, business is slowing down, that regulars are plenty but just not growing.

So, what’s the problem? Time after time, after doing due diligence, or often just because I know a business or location well enough, the answer comes down to a poor or average guest experience. Allow me to cite a simple, specific example of what fair and outstanding experiences do and could look like. I frequent a carry-out-only crab house near my home, likely two or three times per month. I do love cracking those crabs, and this place has consistently good ones, at very fair prices. When I call to place my order, often the owner either recognizes my voice, or when I provide my name, he acknowledges it with a friendly “hello” or “thanks for your business.” However, while I have been frequenting the restaurant for a long 14 | FEBRUARY 2018

time now, the two staff members who work the counter have yet to remember my name. Nor has the owner, at least from appearances, made it a point to let his employees know that I am a regular, and that they could and should greet me by name. Additionally, it seems no one there has ever been trained to say, “Thanks for coming in!” Or… “It is brutally cold out there, did you have to drive a long way?” Or… “How were your holidays? Do you have any nice warm vacations coming up?”

Small talk is not small In fact, the experience is a deafening silence of no engagement, and when several guests wait for their orders, it is almost uncomfortably quiet. Training staff to make small talk could be invaluable. For example, engage guests by

impromptu conversation, such as, “Anybody here love potato salad or slaw? We have homemade salads that are great additions to the crabs! Anyone want a sample? Step right over and let us feed you!” This is not only inviting, but it's likely good for business.

Samples as an icebreaker Another way this establishment could engage guests is to take some of that salmon fillet from the display box during a busy evening, cook it just right, prepare bite-sized pieces, and announce, “We are inviting you to try our soy-ginger salmon. Don’t be afraid to take some home with you, and we will give you the recipe!” Go a step further and make it personal, saying, “Hey, Henry, have a bite and tell Sally what you think. Sally is also a regular, like you, who always comes

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in for crabs…and we have lots more that will make you happy!” Overall, I would more readily recommend this place if I felt that the staff tried to make guests feel like friends and tried to make my experience a special one every time I walk in the door. Make it a mission to create an unforgettable experience that will encourage guests to rave about your restaurant — and their special guest experience — on Yelp, Trip Advisor, and Facebook. It’s not just the food! It’s that AND the experience! Not sure how to get there? Reach out any time, and I am happy to help. HENRY PERTMAN is director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Maryland office. He can be contacted at 410-7834900 or



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he big part of the mission of the Restaurant Association of Maryland Education Foundation (RAMEF) is enhancing the foodservice and hospitality industry’s training and education. Cost should never be a barrier to providing the information our employees need to be successful. This core belief is what drives us to offer our RAM Alcohol Awareness Training for FREE online After completing the online training, you can decide if you want to take the final exam to get your Alcohol Awareness Certification. Per Maryland law, the proctored exam is always taken in person with an approved RAM Alcohol instructor/ proctor. To make the certification exam as accessible as possible, we offer no-appointment-necessary walkin exams every week, Tuesday through Thursday, 2:00 to 4:00 pm at our office in Columbia. If that does not fit into your schedule, just reach out to us at classes@ or 410290-6800, and we are happy to set up a time that is convenient for you. The online training is free, but the certification cost is the same as it has always been at RAMEF: $65; RAM members receive a $20 discount. Additionally, check out our ad in this issue of FoodService Monthly (on page 24) for a 15 percent off discount code. The free online training provides a way to ensure foodservicemonthly

that your entire team is trained in responsible alcohol service at a pace that makes sense for your organization, and only those who need the certification must pay for it. Our goal is always to ensure that our training and certifications are accessible and cost effective. RAM Alcohol is fully approved by the Comptroller of Maryland and is valid in every Maryland county. Many organizations are seeing the value of having an in-house RAM Alcohol instructor/proctor. The free online training provides consistency for all your employees, and then the in-house trainer can just administer the exam. This saves organizations a lot of time and money by providing the flexibility they need to ensure their team is properly trained. Our instructors/proctors pay as little as $15/student for certifications, and all the training material is provided to our approved instructors/proctors free of charge. Having an in-house RAM Alcohol instructor/proctor makes sense for businesses that want to ensure their whole team is certified. Certifying your entire team can have some insurance benefits. RAM Alcohol is also available as classroom training. Check out our ad in this issue for upcoming dates or visit marylandrestaurants. com to see a full list of upcoming classes and to register online. If you are interested in becoming a RAM Alcohol instructor/proctor, or you have questions about our program, please email us at classes@ or give us a call at 410-290-6800.

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JESSICA WALTER is the executive director of the Restaurant Association of Maryland Education Foundation. The Newsmagazine Foodservice Professionals Rely On

FEBRUARY 2018 | 15

DIDN'T WE SEE YOU AT ... | Images from our Roving Photographer

RAMW HOLIDAY PARTY District Winery Washington, D.C. January 8, 2018 Photos by David Claypool

16 | FEBRUARY 2018

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Growing Talent in Virginia’s Restaurant and Food Service Industry


ow large is the restaurant industry in America? There are over a million locations serving millions of customers each day — with $799 billion dollars in sales and employing 14.7 million people, or 10 percent of the national workforce. Let’s take a closer look at Virginia. The restaurant and food service industry is growing in Virginia. In 2017, 367,800 jobs, or nine percent of employment in Virginia, was in the restaurant and foodservice industry.

The future looks bright… …for those interested in joining this growing industry. For many, the excitement of the industry begins at the high school level, and the National Restaurant Association (NRA) knows that. In 1987, the NRA created the National Restaurant Association Education Foundation (NRAEF). The NRAEF was formed to help promote the industry’s service to education, community engagement, and career opportunities. The NRAEF has a strong focus on educating the future workforce of the industry through its ProStart Program. ProStart is a national twoyear curriculum for high school students. With over 1,700 high schools participating in 50 states, the ProStart curriculum gives students interested in the restaurant industry an advantage as they look at entering post-secondary education, the workforce, or both. Each state restaurant association works with schools within their state to help grow the program. In Virginia, 55 schools are using the ProStart curriculum. The students learn everything from knife skills and safe food handling to management principles.


10.3 percent. [The numbers in this article were provided by the National Restaurant Association.]

The ProStart Student Invitational Each year, participating Virginia schools are given the opportunity to compete in the Virginia ProStart Student Invitational (VPSI). The competition gives the students a taste of what it’s like to work in the industry and an opportunity to showcase the skills they’ve learned. This year, VPSI will be held at The National in Leesburg, VA on March 9.

ERIC TERRY is the executive director of the Virginia Restaurant, Lodging and Travel Association.

e s at th Visit u A show R M H OC Booths 07 #5 5 # 06, 25 & #3

The student teams participating... ... in the culinary portion of the competition have 60 minutes to prepare a three-course meal. The meal is then presented to judges, who are industry professionals. In addition, students can also compete in a management portion of the competition. Management teams present a restaurant concept — complete with menu design, costing, restaurant layout, and marketing. The winners of both the culinary and management competitions will move on to a national competition to compete with the winners from other states. Winners from both the state and national competitions can receive scholarship money that will help fund their future education. Whether the students are just graduating or currently in the workforce, they can expect to find growth opportunities. By 2027, the number of jobs in Virginia’s restaurant and foodservice industry is expected to grow by 37,900 jobs, bringing the total to 405,700, for an increase of



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FEBRUARY 2018 | 17


Juan Rivera

Chef / GM Updates:   Juan Rivera is now executive chef at the Barcelona Wine Bar on 14th Street, NW. He was previously at Barcelona Wine Bar in Reston, Virginia. Rivera replaces NYC chef Alex Ureña. Joel Hatton is now executive chef at Cafe Saint-Ex on 14th Street, NW. He was previously at Shaw’s Tavern and Leopold’s Kafe. Brandon Anderson is the new wine director at Charlie Palmer Steak on Capitol Hill, replacing Nadine Brown. He was previously at Fiola Mare in Georgetown. George Rodrigues replaces Austin Fausett at executive chef at Proof in Penn Quarter. He was previously executive chef at Schlow Restaurant Group, heading the culinary programs at Tico, The Riggsby, Conosci, and Calle Cinco. Bryan Moscatello is new executive chef at The Oval Room, replacing John Melfi. Bryan was previously at another Knightsbridge Restaurant, 701, in Penn Quarter. St Regis, Washington, D.C. reveals a new restaurant later this month, Alhambra, featuring modern Mediterranean with French influence. It’s orchestrated by new chef, Sébastien Giannini. Poki District will open a restaurant in Georgetown Square (where Not 18 | FEBRUARY 2018

Winter Food and Fun! January's Metro Washington Winter Restaurant Week was a grand success as eateries across the DMV, including Joselito and Osterio Morini, offered some delicious specialties and libations. Pictured at left, Joselito proprietor Javier Candon; (above) a group of diners at Osteria Morini; and (right) Andalusian bread pudding dessert from Joselito. Photos by Joanna Heaney

Your Average Joe’s is) in Bethesda. The Bethesda store is slated to open in late spring or early summer, with another one planned for Gaithersburg in Rio Washingtonian Center. The second location of Falafel Inc. is slated to open at The Wharf in Q3 2018, across from Anthem. Georgetown is home to the first Falafel Inc. It’s a cause-related operation, started by Ahmad Ashkar, that supports refugees. The restaurant donates money to feed a refugee for a day, based on customer receipts. Tysons Corner is a targeted future Falafel Inc. location, where Ashkar plans to fulfill another part

of his mission — to hire refugees as employees. Ashok Bajaj of Knightsbridge Restaurant Group is granting Bibiana a total make-over. This includes a new chef and menu. Loris Navone will take over the chef position. The native Italian previously worked at Casa Tua in Miami. 

On the Calendar: The Capital Area Food Bank’s Blue Jeans Ball returns to the Marriott Marquis on April 8. Events DC’s Embassy Chef Challenge returns in May during the city’s International Cultural Awareness Month. Embassy

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chefs from around the world will compete for the coveted golden pineapple. ZooFari is recruiting restaurants for its May 17 Dine for Wildlife event to help support the Smithsonian's National Zoo. On that date, more than 3,500 guests will enjoy food and drink from area restaurants, vintners, and breweries on zoo grounds. LINDA ROTH is president of Linda Roth Associates, Inc., specializing in marketing, promotions, and publicity in the hospitality industry. Contact Linda at 202-888-3571 or or visit her website at foodservicemonthly

OCHMRA NEWS cont. from pg 13 and exciting afternoon. Festivals like this offer a unique opportunity for participants to talk with brewery representatives. Many of the breweries will make their special FeBREWary craft beers available during the Love on Tap. Each brewery will have at least two beers for guests to sample. Brett Andrew & Company and the local favorite, Full Circle Duo, will provide the fabulous live music. Pair that with unlimited free tastings, a complimentary commemorative pint glass for the first 800 participants, and a chance to talk to the local brewers about their beer — and we’ve found the recipe for fun!  VIP ticket holders will get a Seacrets Love on Tap T-shirt included in their ticket purchase price.  VIP-only hour begins at noon for one hour; general admission then runs from 1:00 to 4:00 p.m.  General admission is $35, VIP is $50, and Designated


Drivers are $10 — tickets available at A special food pairing menu will also be sold separately. Love on Tap Hotel packages are being offered at the Clarion Resort Fontainebleau Hotel, Dunes Manor Hotel, and Park Place Hotel. Ocean City is beautiful this time of year! There’s nothing better than a brisk stroll on the boardwalk to get your blood flowing! Craft beer packages can also be found at Boardwalk Hotel Group and the Grand Hotel. Make plans to come see us in FeBREWary! Note: Only those 21 and over will be admitted because of liquor control board requirements. Please bring a valid ID to present at the entrance. SUSAN JONES is the executive director of the Ocean City Hotel Motel Restaurant Association.

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FEBRUARY 2018 | 19

FOOD SMARTS | Juliet Bodinetz

Vegan Restaurants: Cooking & Holding Temperatures ... For Real


couple of months ago, as I was teaching a private, on-site Food Manager Certification class at a vegan restaurant, I thought, ‘It’s too bad. These students have to learn much more than they’ll ever need to use in a vegan facility, such as proper cooking temperatures for different animal proteins.’ But then I thought more and realized that they do have to abide by FDA Food Code recommendations to control time and temperature. Yes, there is no cooking temperature requirement for fruits, vegetables, beans, rice, or pasta. But there is if vegan restaurants are cooking vegetarian food with the intention to hot hold.

If restaurants do hot hold ... ... cooked vegetables, they have to cook their cauliflower, spinach, or other vegetables to at least a minimum temperature of 135°F — so that food in hot holding equipment stays hot enough to avoid the temperature danger zone (TDZ 41°F - 135°F ). Should they put it in hot holding equipment at less than 135°F, the food will remain in the TDZ. Hot holding equipment is just that, “hot hold.” It is not designed for raising the food temperature. 20 | FEBRUARY 2018

The food is no longer safe… …to eat after four hours in the TDZ because the number of bacteria in the food will have multiplied to such a number to cause illness. For this reason, even when holding food on specially designed hot hold or cold hold equipment, food temperatures must be checked at least every four hours. If food should be in the TDZ at four hours, there is nothing you can do to fix the food. The only corrective action so no one gets ill is to discard it.

As an alternative… …cooks have a window of opportunity to save the hot food, should it measure in the TDZ — if they check it at two hours or less and reheat the food properly to 165°F within two hours. If they do so, it’s like a “reset button.” The four hours allowed in the TDZ starts over. Magic! The reheating process to 165°F uses heat to kill enough bacteria that might have developed in that time the food was in the TDZ.

What to do if the “cold food” warms up… …and measures in the TDZ at two hours? Is there a way to cool the food properly and quickly to get it out of the TDZ? Is there a “reset

button” as one has with reheating food? The answer is no. There is no “reset button” with cold food!!!! Re-cooling “cold food” that has risen into the TDZ does not destroy bacteria that might have multiplied. There is no “kill step.” This is why with cold holding, time is used in combination with temperature to prevent foodborne illness and control bacterial growth or toxin production. According to the FDA, it is possible to hold cold food without temperature control for up to six hours if you meet certain conditions: • The food was held under refrigeration at 41°F or below before it was set out • The food has been labeled with the time it was removed from refrigeration • The food should not exceed 70°F during service • The food should be served or thrown out within six hours With cold holding food, this translates as follows: you must still, at the least, take a temperature check at four hours. If the food measures in the TDZ, but is below 70°F, you must discard the food no more than two hours later — which adds up to a total of six hours in the TDZ. The

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thought process to be able to leave cold food an additional two hours in the TDZ (for a total of six hours in the TDZ) is that bacteria are slow to duplicate below 70°F. But if at four hours, the cold food measures above 70°F — you do have to throw it away, right then and there. Whether you serve vegan or non-vegan, the FDA Food Code recommendations apply to all facilities to prevent foodborne illnesses and outbreaks due to biological, chemical, or physical contamination. And, of course, adhering to the four factors to prevent foodborne illness is critical no matter what kind of food is prepared: control time & temperature, avoiding cross contamination, practicing good personal hygiene, and proper cleaning and sanitizing. JULIET BODINETZ is executive director of Bilingual Hospitality Training Solutions, with over 30 years of industry and training experience. She and her team of instructors specialize in food safety, alcohol training, and ServSafe training in English or in Spanish and writing HACCP plans in the Baltimore and Washington, D.C. metro area., juliet@ or 443-838-7561. For Latest Food Safety Tips: Become a fan on Facebook or Twitter: @BHTS. foodservicemonthly

BALTI-MORE | Dara Bunjon

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A Hyper-Seasonal Eatery — Foraged. New to Baltimore’s Hampden neighborhood is Foraged. — the dream restaurant for its owner and executive chef Chris Amendola. Foraged is not only the restaurant’s name, it also describes the passion of Chef Amendola, a self-taught seeker and collector of mushrooms and edible plants that grow wild. By 2010, foraging had become his profession. It was his treks in the Maryland and Pennsylvania woods — and what he could forage there — that opened the doors to a position in 2011 at the Michelinstarred Blue Hill at Stone Barns.    For the past couple of years, Chef Amendola has been working in

FORAGED. 3520 Chestnut Avenue Baltimore MD 21211 410 235 0035foragedeatery. com/ Facebook:  www.facebook. com/foraged.eatery Instagram:  @foraged.eatery

Baltimore restaurants with the same shared ethos of natural products and farm-to-table ingredients. Now, it’s a dream come true to finally have his own restaurant and to serve those natural finds in his own intimate eatery. It’s off-season for foraging at the moment; however, diners can expect to find winter’s bountiful greens, root crops, and potatoes from local farmers. Amendola will be out foraging again, come spring. The 28-seat restaurant is open only for dinner, closed Sunday and Monday.     DARA BUNJON: Dara Does It — Creative Solutions for the Food Industry, offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara: 410-486-0339, or www.dara-does-it. com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

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FEBRUARY 2018 | 21


Vegan Restaurant Week The second annual Vegan Restaurant Week is slated for February 9 to 18. The mission is to increase the awareness, benefits, and accessibility of a plant-based diet through a fun, innovative, and

community-based experience across multiple neighborhoods. The first Baltimore Vegan Restaurant Week took place in August of 2017 all across Baltimore City with over 40 participating restaurants. It was a huge success! Participating restaurants this time include


Not your typical hippy joint. Encantada features a plant-based menu. Encantada (FYI — the cauliflower steaks are excellent), The Land of Kush, and Golden West Café. For more information, visit

Cool Promo Alert!


If you’re looking to celebrate an anniversary or a special date, Da Mimmo’s in Little Italy offers a really exclusive dining event. How exclusive? The restaurant takes only one reservation for this special package per night! You’ll be escorted to the best seat in the house — where your chilled champagne will be waiting and your server will ask you only one question for the entire evening: Do you wish to eat from the land or from the sea? Depending upon your response, a seven-course meal will follow — either meat-based or seafood-based. You won’t have to make any decisions…just sit back, relax, and mangia! Reservations are required at least 24 hours in advance. Talk about exclusive! DaMimmo. com.


Open For Biz


Moby Dick House of Kabob, a Persian restaurant, opened at The Rotunda in Hampden. Menu options include falafel, kabobs (marinated salmon, grilled lamb), and sandwiches.



1.800.820.7194 22 | FEBRUARY 2018

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Play Café in Hampden closed for a little refreshing, but it’s now open. Haven’t been? If you have kids, toddler to five years, check this place out. It has games, toys, and activities in a play area — and you can see your kids from anywhere in the café. The menu offers nutrish/ delish options for kids and adults. Neighborhood restaurant, Lib’s Grill in Perry Hall, opened a second location in Maple Lawn. LibsGrill. com. The Shake Shack opened in The Mall in Columbia. Look for doublestacked burgers, flat-top hot dogs, crinkle-cut fries, and hand-spun milkshakes. YUM! The newest venture from the folks behind Victoria Gastro Pub and Manor Hill Tavern — Food Plenty — opened in Clarksville Commons. Currently, the modern comfort food spot is open for dinner only.

Coming Soon Federal Hill eatery — The Local Fry — will open a second location at The Rotunda in Hampden. The menu includes sandwiches, bowls, and fries with serious toppings! Like French fries? You. Must. Go.

WHINING ‘ N DINING cont. pg 22 foodservicemonthly

RecoverRecycleReplenish Renew

WHINING ‘N DINING cont. from pg 22 Limoncello Italian Restaurant & Wine Bar in St. Michael’s will open a new 120-seat location in Locust Point. It will feature fresh seafood, homemade pastas, Neapolitan pizzas, and lots ‘o cocktails that feature…wait for it…Limoncello. Blackwall Hitch signed on to open a 10,300-square-foot restaurant on the ground level of 700 E. Pratt Street in the former Candler Building at the Inner Harbor. Expected to open this fall, the new restaurant will be the fourth spot for Blackwall Hitch, which also has locations in Alexandria, Annapolis, and Rehoboth Beach.

Fare Thee Well By now, you’ve probably heard that Suburban House Deli a.k.a. S&H, a Pikesville institution, has closed. No more coddies, rainbow cake, or matzo ball soup. Sad. Steve’s Deli in Owings Mills and Lenny’s Deli Lombard Street have also closed.

Now, another Pikesville food landmark, Goldman’s Kosher Bakery, has closed its doors, including the location in Seven Mile Market. No more chocolate-tops. Very sad.

The Truck Stops Here B-more food truck owners Joey Vanoni (Pizza di Joey) and mah gurl Nikki Marks (Mindgrub Café) joined forces with the Institute for Justice to challenge legislation that bans mobile vendors from operating within 300 feet of brick-and-mortar restaurants selling comparable products. Recently, the Baltimore Circuit Court ruled that the ban had a “lack of standards” and was “too vague for the city to enforce.” RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer, and the head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via email at randirom@ or phone 443-691-9671.

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CURRENT REAL ESTATE TRANSACTIONS, LEASES SIGNED, OWNERSHIP CHANGES AND BUSINESS BROKERAGE ACTIVITY Editor’s note: The Restaurant Activity Report (RAR) is a lead summary. The information is supplied to readers of Foodservice Monthly by the RAR and the RAR is solely responsible for its content and accuracy. The list is edited for space. CUCINA AL VOLO CATALANI Daniele Catalani 4238 Wilson Blvd 202-758-0759 Arlington VA 22203 $20 and under A new location of Cucina al Volo will be opening at 4823 Wilson Bl in Arlington, Virginia 22203. The restaurant offers authentic Italian cuisine which specializes in fresh-made pastas and sauces. In addition, a mid 2018 opening is expected. DELIA'S REGIONAL 2931 S. Glebe Road 703-329-0006 Arlington VA 22206 $20 and under Delia's Mediterranean Grill & Brick Oven Pizza will be opening at 2931 S. Glebe Road in Arlington, Virginia 22203. The restaurant Mediterranean-inspired food, and has a full bar with cocktails, wine and craft beer, as well as catering services based in Falls Church. In addition, an early 2018 is expected. YOUR PIE REGIONAL 15720 WC Main Street 706-850-5304 Midlothian VA 23113 $20 and under A new location of Your Pie pizza restaurant will be opening at 15720 WC Main Street in Midlothian, Virginia 23113. The 3,000 sqft restaurant is slated to open in March 2018. Your Pie is known for customizable 10-inch pizzas, build-your-own panini sandwiches and bread bowl salads. It also serves gelato, beer and wine. Contact number listed is for the corporate office at 1021 Baxter St, Athens, Georgia 30606. MAYAHUEL COCINA MEXICANA Jawad Saadaoui 2609 24th St. NW 202-238-9408 Washington DC 20008 $20 to $50 A new restaurant called Mayahuel Cocina Mexicana is opening soon, at 2609 24th St. NW, Washington, DC 20008, in

the space formerly occupied by Bar Civita. The restaurant will feature tacos, small plates, and desserts, as well as tequila and sangria. Owners Jawad Saadaoui and Miguel Pizarroso also own District Kitchen, located at 2606 Connecticut Ave. NW, Washington, DC 20008. RESTAURANT DAVID CHUNG 1730 M St. NW 202-466-2582 7 Washington DC 20036 $20 to $50 Beverages A new nightclub and café from David Chung, owner of Capitale, Chinese Disco, and Saint Yves is planned for the space formerly occupied by Buckeye + Bear, at 1730 M St. NW, Washington, DC 20036. The as-yet-unnamed concept will offer ready-made sandwiches, spirits, and nonalcoholic beverages. It will have space for 280 patrons, and a 10-seat sidewalk cafe is planned. HORACE & DICKIE'S Royette Smith 7907 Martin Luther King Jr. Hwy. Glenarden MD 20706 2018 202-397-6040 $20 and under Steak/Seafood Horace & Dickie's is opening a new location at 7907 Martin Luther King Jr. Hwy., Glenarden, MD. The casual seafood restaurant has three other locations throughout the D.C. area. The new 1,030 sqft. space will be carry-out only, with no seating available. Horace & Dickie's features a menu of classic fried fish dinners, oysters, shrimp, and crab cakes, as well as sides such as hush puppies and collard greens. Also offered are salads with grilled salmon, chicken, or shrimp.

Mexican Tijuana Flats will occupy 2,700 sqft in the Shops at Willow Lawn development located at 4925 W Broad Street in Richmond, Virginia 23233. The fast casual eatery offers a Tex-Mex cuisine during lunch and dinner hours with beer and wine available and indoor as well as outdoor seating. The contact phone listed 407-339-2222 is for the corporate office at 1390 Hope Road Suite 400, Maitland, Florida 32751. DOLCEZZA Robb Duncan Independence Ave. SW & 7th St. NW Washington DC 20560 2018 Quarter 1 202-333-0933 $20 and under Bakeries/Coffee/Snacks A new permanent location of Dolcezza gelato and coffee bar is opening soon in the lobby of the Hirshhorn Museum and Sculpture Garden, at Independence Ave. SW & 7th St. NW, Washington, D.C. 20560. Dolcezza features specialty espresso drinks, gourmet pastries, and handcrafted gelato, using locally sourced ingredients. The new location is currently under construction, and is expected to open in February of 2018. Contact phone number listed, 202-333-0933, is for the original Georgetown location of Dolcezza, at 1560 Wisconsin Ave. NW, Washington, D.C. 20007.

CHERCHER ETHIOPIAN RESTAURANT Alemayehu Abebe 4921 Bethesda Ave. r Bethesda MD 20814 1 202-299-9703 $20 to $50 Other Ethnic A new location of Chercher Ethiopian Restaurant & Mart is opening a second location, at 4921 Bethesda Ave., Bethesda, MD 20814. Chercher features a menu of vegetarian and meat-based Ethiopian dishes, as well as wine and beer. Vegan, organic, and gluten-free options are also available. Anticipated opening is in early 2018. BB.Q CHICKEN HONG Geun Yoon 804-525-6566 Falls Church VA 22040 $20 and under Chicken A new location of Bb.Q Chicken will be opening at to-beannounced location in Falls Church, Virginia 22040 . The restaurant specializes in Korean-style fried chicken and also offers burgers, sandwiches, salads and soup. In addition, the new location is slated to open by early 2018. Contact number 804-525-6566 is for existing Richmond location.

DOMINION PINT John Andrade 202-588-1075 P Arlington VA 22203 20181 $20 and under Bar & Grill/ Pub A new bar and grill called Dominion Pint will be opening at a to-be-announced location in Arlington, Virginia 22203. The bar will focus on craft beers very much like sister location Meridian Pint in Washington, DC. An early 2018 opening is expected. Contact number 202-588- 1075 is for Meridian Pint which shares the same owner. BUREDO Mike Haddad 4238 Wilson Blvd Arlington VA 22203 202-289-0033 $20 and under Asian A new location of Buredo will be opening at 4823 Wilson Bl in Arlington, Virginia 22203. Buredo will let diners choose from a variety of options to build their own oversized rolls, which will be cut in half instead of sliced. House rolls will also be available. The restaurant will offer a lot of vegetarian options in addition to fresh fish. Contact number listed 202289-0033 is for the owners Mike Haddad and Travis Elton at the original location. TIJUANA FLATS Camp Fitch 4925 W. Broad Street President 407-339-2222 Publication Date: 12/21/2017 Richmond VA 23233 2018 Quarter 1 $20 and under



Tell them you saw it in Foodservice Monthly Acme Paper........................................................... 17 Barter.................................................................. 19 Bi-Lingual Hospitality............................................. 21 Ecolab.................................................................... 1 EMR..................................................................... 11 ESS..................................................................... 19 24 | FEBRUARY 2018

George Sutter Obituary............................................ 3 H&S Bakery............................................................ 7 H M Wagner.................................... Inside Back Cover Holt........................................................................ 5 Itek Construction................................................... 15 Keany Produce...................................................... 11 Martin Bamberger Co............................................ 21 Michael Birchenall Foundation................................ 15 The Newsmagazine Foodservice Professionals Rely On

Metropolitan Meat Seafood & Poultry.......... Back Cover OCHMRA....................................................... 13 R&R Coatings................................................ 23 RAM EF......................................................... 24 Saval Foodservice.................... Inside Front Cover Singer........................................................... 21 Tech 24 Construction..................................... 22 Valley Proteins............................................... 23 foodservicemonthly


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February 2018