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Volume 16, No. 3 QMarch 2017




Sam’s Canterbury Café A Baltimore Family Affair

FEST 2017 spring show

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insidefsm Volume 16, No. 3

March 2017

news and information

columns Volume 16, No. 3 QMarch 2017

100 Bowls of Soup ………………………………………………………………… 13 A Place for Sam ……………………………………………………………………… 7 Advertiser Index …………………………………………………………………… 28 Association News RAM …………………………………………………………… 17 Association News OCHMRA ……………………………………………………… 10 Association News VRLTA ………………………………………………………… 23 Food Tank Summit ………………………………………………………………… 19 FSM News ……………………………………………………………………………… 4 Michael Birchenall Scholarship Fund ………………………………………… 14 OCHMRA 2017 Expo Show Specials ………………………………………… 20 Special Report: Kitchen Design…………………………………………………… 8



Balti-More by Dara Bunjon ……………………………………………………… 24 Bob Brown Says by Bob Brown …………………………………………………… 6 Food Smarts by Juliet Bodinetz ………………………………………………… 26

foodservicemonthly A Place for Sam Baltimore’s Sam’s Canterbury Cafe Is a Family Affair

Latest Dish by Linda Roth ……………………………………………………… 15 Modern Business Solutions by Henry Pertman ……………………………… 3 Restaurateur’s World by Michael Sternberg ………………………………… 12 Whining ‘n Dining by Randi Rom ……………………………………………… 18


on the cover Sam hard at work at Sam’s Canterbury Cafe, near Johns Hopkins University’s Homewood Campus in Baltimore. photo: Steve Silber


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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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foodservicemonthly Volume 16, No. 3 Q March 2017 Silver Communications Publisher Lisa Keathley Managing Editor Lisa Silber Sales Manager Electronic Ink Design & Production Contributing Writers Dennis Barry Henry Pertman Juliet Bodinetz Randi Rom Bob Brown Linda Roth Dara Bunjon Michael Sternberg Andrew Kline Jay Treadwell Celeste McCall Becki Young 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.

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Happy 15th Anniversary to Us!


or those of you who don’t know me, I am Ho Pham, a 30-year veteran of the printing industry and owner of Silver Communcations and its many publications, including Foodservice Monthly. Over the years, I worked closely with Michael Birchenall developing the look and layout of the magazine. Some of you long-time loyal readers may remember the early days of FSM. Times have changed, some names have changed, and certainly the magazine has changed over the years. However, its owner, Silver Communications, remains the same. Originally, Silver began as a printing company specializing in trade and school newspapers and magazines such as Homebuyer’s Journal and the Business Opportunity Guide. In 2009,

Ho Pham

Lisa Keathley

Silver Communications purchased Homebuyer’s and the Business Opportunity Guide and began publishing them as well. Foodservice Monthly joined the fold in 2002 when Michael departed Restaurant Digest and came to work for us as managing editor and writer. With the March 2017 issue and moving forward, Foodservice Monthly will keep its format and remain an

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important part of the Mid-Atlantic industry’s source for information and news. Our team of contributing writers and industry professionals who make up this publication are committed to FSM’s success and future. A name you still know — Lisa Silber, our sales manager — has been with all the magazines for 25 years. New to our team is Lisa Keathley, a talented writer and editor. You will see and hear from her a lot as time goes on. We know Michael’s spirit will always be part of this publication. This was his favorite time of year — the food shows! Join us in Ocean City at our table outside of the convention hall to pay tribute to Michael and meet the rest of the crew. See you at the show! – Ho Pham

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Is It Time to Assess and Refresh Your POS System and Restaurant Technologies?


t was not too long ago when your point of sale (POS) system was most likely the only technology you had in your restaurant. You bought it even though you thought it was too expensive, it made things more impersonal, it was too hard to program and too hard to learn. But you bought it, and soon, the benefits came. The system continued to translate to better profitability and security for the business, providing information needed to run your business more effectively. The return on investment for the POS became obvious, and it quickly reached the point where a restaurant rarely opened without that once-considered expensive, hard-toprogram and hard-to-use technology. Technology continually advances at a lightning-fast pace. New televisions, phones (did I mean devices?), cars, cable options, and so forth keep you on your toes and keep you spending more money on those technologies. We no longer fix things because they are broken, we now “upgrade” technology because upgrades provide more and better benefits. So, we replace the TV that has a very nice picture; your phone every two years because it keeps getting better; and your GPS in your car now reroutes you when there is an accident ahead. So, how about your POS? Not to mention, how about the other components in your restaurant that are not associated with technology? Is it time to “upgrade” things because they provide more and better benefits? The focus of this month’s article will be POS systems. You have a POS, which was quite pricey and may even been paid for outright. Maybe you pay an annual maintenance fee or for repairs as needed. Perhaps you pay for new upgrades so that it does more, or

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maybe you just stick with what is working. Ultimately, however, you want to improve and know that new POS systems can do online ordering and can be used to bring in more business through geolocation of your guests and prospects. Moreover, new systems are compliant with ever-changing credit card regulations and can be portable so that orders can be taken at the table. It would be nice to upgrade — you may think — but your POS is fully paid. Nevertheless, the Software as a Service (SaaS) model is how and why you can afford an upgraded POS system. There are very few upfront costs, payment can be made monthly, and upgrades are included. And, if the upgrades need new iPads, touchscreens, printers, or other hardware, these are typically included or added at a minimal increase. Aside from the upgrades, all of your programming, maintenance, and service are also included in that monthly fee. The latest and greatest, with all of the benefits, are available as long as you pay the monthly fee. Essentially, your four-workstation system — with two cash drawers, printers for receipts, and printers in the kitchen — which once cost you $15,000$20,000, now equate to roughly $500 a month. This includes upgrades and service. You can budget for it and reap the benefits. What are the benefits? Stay tuned for next month’s column. We will explore features and benefits that will make you want to upgrade, with specifics on how you can and should make guests happier, reduce labor and food costs, and provide analytics that you would otherwise have to pay a CPA to deduce. In other words, help you to make more money. In subsequent articles, we will

discuss other areas of your restaurant where you can improve service, decrease labor and other operating costs, provide more consistent food quality to guests — ultimately providing great ROI with an everimproving bottom line. It is a winwin if done carefully, methodically,

and as part of a plan of first assessing, then refreshing technology. HENRY PERTMAN is Director, Hospitality Consulting at CohnReznick, located in the firm’s Baltimore, Md. office. 410-783-4900,



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James Beard Foundation Announces 2017 America’s Classics Awards Honorees The James Beard Foundation announced the five recipients of its 2017 America’s Classics award, given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their communities. • Bertha’s Kitchen (Charleston, SC) Owners: Julia Grant, Linda Pinckney and Sharon Coakley • Gioia’s Deli (St. Louis, MO) Owner: Alex Donley • La Taqueria (San Francisco, CA) Owner: Miguel Jara • Sahadi’s (Brooklyn, NY) Owners: Christina Sahadi Whelan and Ron Sahadi • Schultz’s Crab House (Essex, MD) Owners: Karen and Bob McKinney

M&M Refrigeration Honored M&M Refrigeration was honored as a 2016 Champion of Maryland Manufacturing by the Regional

Manufacturing Institute (RMI) of Maryland for Creating a Positive Culture of Change Management. A tribute dinner was held for all the recipients of the prize, and each champion received a copy of the 2016 Champions of Maryland Manufacturing Yearbook. The leader in CO2 technology in North America, M&M Refrigeration designs, engineers and manufactures high-quality refrigeration systems for a variety of applications including food processing, cold storage, warehouses and ice arenas throughout the United States and the world.

Upcoming Events • Spring Trade Expo, March 5-6, Ocean City Convention Center • Stars of the Industry Awards Vote between March 8-29 • Maryland Pro Start Student Invitational (MPSI), March 16, Hyatt Regency Baltimore Inner

Harbor • Holt Annual Expo, March 28, Ocean City Convention Center • H&M Wagner Spring Show, April 4, Carousel Hotel, Ocean City. • Performance Foodservice Food Show, April 4, Fed-Ex Field • Stars of the Industry Awards Gala April 30, Renaissance Baltimore Harbor Place Hotel • NRA Show 2017, May 20-23, McCormick Place, Chicago

Demographic Trends Demographic trends illustrate the importance of foreign-born workers. As the number of 16-to-24-yearolds in the labor force continues to decline, foreign-born employees will become increasingly important to the restaurant industry’s ability to expand, according to the NRA’s chief economist Bruce Grindy. As the national economy inches toward full employment, employers across all industries are finding an

evaporating pool of talent available to fill positions. Competition for employees is also heating up in the restaurant industry. In the National Restaurant Association’s January 2017 Tracking Survey, 27 percent of restaurant operators said recruiting and retaining employees is the single most important challenge facing their business. This was up from just 9 percent two years earlier and represented the highest level since October 2007. In addition to the effects of the current tightening labor market, the restaurant industry has also been impacted by some longer-term structural changes in the nation’s labor force. The restaurant industry has the youngest workforce out of any sector in the economy, and the steady decline in labor force participation among 16-to-24-yearolds presented additional challenges in recent years.


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Economizers: Don’t Fight ‘Em, Join ‘Em


he best servers breathe, adjust, and flow to guests’ everchanging styles, moods, and pocketbooks. Having a planned approach to every diner, whether an economizer, faithful regular, complete meal diner, or jackpot table, maximizes your income and their experience.

Don’t Pre-judge On a Tuesday night after the holiday rush, I worked a shift at the Georgetown Seafood Grill in DC. During slower months, coupons were mailed to neighborhood clientele to drum up business. Guests filed in, waving their $9.95

Maine lobster coupons. We prayed Anne, our manager, wouldn’t seat these cheapskates in our stations, convinced they’d order only the lobster meal-deal with water and leave measly 10% tips.

Economize with Them Fed up after a party of three left me loose change on a $30 check, I thought, “why fight ‘em, why not join ‘em?” As Anne seated a couponcarrying party of four, I decided it was time for a fresh approach: “Welcome to the Georgetown Seafood Grill. We’re delighted you’re here, and the lobster special is a great value. It’s also a great value to share a bottle of Frascati, a light,

crisp white produced near Rome. At $12, it provides a glass and a half per person,” I encouraged. I was taken aback when an ascotwearing blue blood shot back, “We’ll take it! “Figuring I was on a roll, I continued, “For an appetizer, consider our tasty Thai shrimp potsticker. And don’t miss our warming clam chowder. We also feature an excellent classic Caesar Salad.” Dead silence.

Keep the Faith Pressing on, I opened the Frascati and preset the table with shell bowls, claw crackers, and seafood forks, and helped the foursome don bibs. I attended to every detail— cleared dirty glassware, replaced a fallen napkin—was ever present but didn’t hover. After they finished, I cleared sip sticks, cracker wrappers, and dirty dishes. Then, I placed the dessert tray in the middle of the table: “For the finale, we offer white chocolate banana mousse pie, ginger crème brulee, apple cobbler with vanilla ice cream, and key lime pie. We also offer Sambuca, Frangelico, Gran Marnier, and Baileys as well as espresso and cappuccino.” I waited through the silence. No luck on the desserts or cordials, but they ordered four cappuccinos — which in those days totaled $10. Presenting the check, I offered a fond farewell: “Ladies and gentlemen, I’m glad you enjoyed the Frascati. Many thanks for joining us, and, since we’re neighbors, I hope to see you again soon.”

Reap the Benefits Had I prejudged and treated those guests like second-class citizens, robotically going through the motions, the check would have been $40, and I’d have gotten — if lucky — a $4 tip. But, since I was on my best behavior, I got a $12 tip on a $62 check, an increase of 300 6 | MA MARCH MARC RCHH 2017 2017

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L TIPS ARE SELFLOUSY FFULFILLING PROPHESIES FOR SSERVERS WHO PRE-JUDGE. percent. I appealed to their frugality by offering the value-priced Frascati. And, although they didn’t go for extras, I graciously gave them an opportunity to enhance their meal. I didn’t pout and detach but was warmly attentive from start to finish. And I learned three lessons: 1. Lousy tips are self-fulfilling prophesies for servers who prejudge. 2. Don’t let down at the mere sight of certain types of guests. 3. Don’t carry bad feelings from one table to the next.

Empathize You sometimes economize when you go out, right? Don’t you from time to time order only a drink and an appetizer? Don’t think that everyone toting a coupon or diner’s discount card is a mean-spirited chump on the cheap. Today, many guests look for ways to save. And, as importantly, diners want a break from the bad news — a cocoon of warmth and kindness. Providing a safe haven is the key to gaining gratitude, loyalty, less stress, and more dollars in your pocket. BOB BROWN, president of Bob Brown Service Solutions ( pioneered Marriott’s Service Excellence Program; worked with Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton; internationally with Burj Al Arab in Dubai; has appeared on the Food Network; authored The Little Brown Book of Restaurant Success. Contact Bob at 571-246-2944 ©Bob Brown Service Solutions 2016.

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am Myers was born 24 years ago, a lively newborn doing what newborns do. Eighteen months later, mom Jennifer Myers noticed that Sam was not progressing verbally the way he should. She wondered what was happening and started to investigate...and from that moment on became a fierce advocate for her son. Sam was diagnosed with Landau-Kleffner Syndrome, a rare disorder characterized by the loss of language abilities and sleeping seizure activity. Sam’s neurologist put Sam on the autism spectrum. But that didn’t stop Jennifer — or Sam! Sam attended the Harbour School of Baltimore, a Maryland nonpublic special education school for children in grades 1 through 12 that provides individualized education to students with learning disabilities, autism, speech and language impairments, and other disabilities. Sam graduated at the age of 21 with his high school diploma. And Jennifer — and dad Michael — continued to advocate for their son. As Michael says, “Jennifer is a fierce advocate for Sam. She always worked for Sam to have the most complete, fulfilling, foodservicemonthly foodservicemo mont nthl hlyy

and independent life he could have, individual’s unique including work, if possible.” skills to the needs But what type of work? And of the employer. where would he work? Sam could The approach do many tasks, but finding the encourages working right fit for him was a challenge. interviews or trial Sam underwent genetic testing shifts to highlight an and was re-diagnosed with Smithindividual’s strengths. Magenis Syndrome, an even rarer Sam tried several options as part disorder determined by a missing of the Itineris program. He started chromosome. Although Sam had working as a volunteer with Habitat a new underlying diagnosis, he for Humanity, helping to spackle continued to present with autism and sand wallboard. He helped spectrum disorder (ASD). Sadly, to deliver meals with Moveable most support services end when a Feast. And he participated in a job young adult with autism exits the sampling program at the campus school system. Sam’s of Towson State parents turned to University that Itineris, a nonprofit included a stint in that serves 70 Towson’s computer in employing an adult Baltimore adults re-formatting lab. with autism spectrum with ASD. Sam was But while Sam is disorder (ASD) and accepted and became very good with learning how these a client. computers, “That special adults can One of the main was boring!” he said. benefit your Baltimore goals of Itineris is to What he did like was business? Please create “customized working in Dining contact Katie Verster employment” Services, meeting at Itineris at 443opportunities for and interfacing 275-1100. Or visit the its clients. The with people in the organization’s website at organization builds cafeteria as he helped www.itinerisbaltimore. relationships bake cookies, sort org and look under between employers cutlery, and bus “Partnerships.” and employees trays. Jennifer started by matching an thinking about a

Are you interested …

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restaurant business where Sam could work. She wondered, “How can we be sure it will be a great environment for Sam?” The answer: Own the business! Michael had been waiting to find the right formula for his son. An investment professional, he was no stranger to the idea of owning a business. His parents — Sam’s grandparents — owned and ran a summer camp in Maine. Sam’s great grandfather, Israel Myers, founded the Londontown Manufacturing Company, now known as London Fog, purveyor of men’s and women’s trench coats, raincoats, and jackets. When Sam showed interest in and talent for restaurant work, Michael went into launch mode, looking to start or buy a small coffee shop where Sam could use his restaurant skills and his love of people. However, more important than the shop or place was the right person to launch and run it. That

A PLACE FOR SAM cont. on page 10 MARCH MARC MA RCHH 2017| 2017 20 17 | 7


Restaurant Kitchen Design


hat is the most important design element when you build a new restaurant or even remodel? You may have a limited budget, limited time, and limited space. Regardless, there are a few basic buidling blocks you must consider.

Restaurant Kitchen Components Grills, ranges, fryers and hoods probably come to mind. Maybe frantic employees running around to serve the food quickly. Those may be the case, but the true restaurant kitchen is much more than the equipment and its personnel. A successful kitchen includes specific

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components organized in a particular pattern to optimize performance and efficiency. Those components are storage, cleaning/washing, food preparation, cooking and service.

Storage The storage area can be separated into non-food storage, cold storage, and dry storage. The non-food storage area can be divided further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/ washing area. Cold storage is where you keep anything that needs to be refrigerated or frozen, while dry

storage includes all non-perishables and other consumables. This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant.

Cleaning & Washing The cleaning and washing section of a commercial kitchen includes sinks, ware washing machines, and drying racks. Three-compartment sinks are necessary for washing utensils, while ware washing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so

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chefs can quickly find clean dishes.

Food Preparation The food preparation area has sinks for washing produce, cutting areas and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly.

Meal Cooking The meal cooking area makes the

KITCHEN DESIGN cont. on page 16

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It’s Trade Expo Time! ith more than 400 exhibit booths, the Ocean City Hotel Motel Restaurant Association Spring Trade Expo is certainly the place to be on March 5-6. Industry professionals will gather to share innovations, insights and solutions for all things hospitality.  This year marks the OCHMRA Director Susan L. Jones’s twenty-second year spearheading what is the main event for the nonprofit trade group. “I have certainly seen many changes in the industry, but the one constant is that we are in the people business,” said Jones. “And in today’s review driven economy, the front line employees are critical to a company’s success.”  With this thought in mind, the Association has hired industry expert Bob Brown to deliver the keynote sessions.    Owners can build their hospitality A-team by attending the Keynote session, “Turn Your Staff into Sales Superstars – How to Not Leave $$ on the Table – 8 Keys of Dining Sales Success.” Bob Brown Services Solutions will take the sales team


to the next level. Attendees will gain insights on engaging and softly upselling with the “by the way” techniques and the “don’t ask; suggest” method. It is possible to build hospitality superstars from the start by hiring smiles and training for success! This workshop will be held on Sunday, March 5 at noon and is not to be missed for all managers and owners who hire and train for bars, nightclubs and restaurants.  His insight and teaching will continue on Monday, March 6, prior to the show floor opening, at 10:00 a.m. where he’ll present “Service Excellence for Lifetime Loyalty – How to Handle Today’s Demanding Customer.” This session is designed for both lodging and restaurant industries. Once a business achieves superior service, customer loyalty will follow. Owners should reflect and determine if they are developing their staff to be armed with the tools, knowledge and service pizzazz to attract and retain customers for life. During this session, Bob will teach the following: Six Building

Blocks of a Service Star; The Art of Respectful Phrasing; The Six Steps of Handling Customer Complaints; The Empathy Tool Box; and Service Dazzlers. Another powerful session will be “From Boss to Coach: Turning Great Managers into Great Coaches.” Speaker Leslie Sheldon of The Integrity Team describes this session in the following way: “Success in management isn’t based solely on following a set of mechanical, process-driven rules. It begins within the head and heart of the person. This session will focus on shifting managers’ coaching mindset from that of a “mistake catcher” and “problem solver” to a coaching leader capable of instilling confidence, a sense of ownership, and fully realized potential in the people they manage.” In this seminar, attendees will develop a practical roadmap for building a coaching culture that unleashes inner potential and drives results

fr from people of all ages aand experiences. This ssession will be offered oon both Sunday and M Monday. The Trade Expo ssessions promise tto deliver helpful ttakeaways, stimulating ideas, and powerful messages to improve operations and spark new philosophies. Attendees will receive cutting-edge industry knowledge. A complete schedule and a list of the exhibitors can be found on the Expo website. Exclusively serving the lodging and foodservice industry, the Ocean City Spring Trade Expo is known for bringing together hospitality buyers and sellers in a fun atmosphere. “This is one of my favorite times of the year as owners come out of winter hibernation to reconnect,” says event manager Liz Walk. Expo dates are Sunday and Monday, March 5 and 6. For complete information, visit www. or call 410289-6733.

A PLACE FOR SAM cont. from page 7

The last year has been a whirlwind of activity for Michael, Elli, and restaurant consultant Henry Pertman, who was brought in to bring restaurant experience and know-how. First, finding the right space for a coffee shop. It had to be close to Itineris, with the right amount of foot traffic, and clients who would bring a neighborhood feel — where everybody “knows your name,” so to speak. “We want to know the guests and for the guests to know the employees,” Elli says. Michael put in a bid on an existing cafe in the TuscanyCanterbury neighborhood near Johns Hopkins University’s Homewood campus. “Sam’s Canterbury Cafe” was born. And once the location was found, the

scale grew from a small coffee shop to a full café serving breakfast and lunch. Once the size and scale grew, Michael, Jennifer, and Elli realized the Café could provide a place for other adults with Autistic Spectrum Disorders to work. Elli designed the space, using the same cool and calming colors found in the Itineris space. She bought equipment, furniture, dishes, and food items, hired a daily manager and a staff of 15. During orientation, the staff members underwent awareness training so they would know, for example, that humor, body language, and information can be processed quite differently by those with ASD.  “It’s one thing to have a job,” Elli says, “It’s quite another thing to have

something meaningful and be part of a meaningful team.” Eventually, Michael plans to bring in at least six employees who are on the autism spectrum to work in the space. As he says, “Sam’s Canterbury Cafe is not designed as a place for special needs adults to work. It’s a special place where adults with special needs happen to work.” And Sam? He loves going to work at the restaurant. He will prepare food trays, organize napkins and silverware, and most importantly, greet guests. Sam already refers to it as “ My Café!” Thanks to his parents and many, many others who helped along the way, this is truly “a place for Sam.”

person had to understand that creating a great place for Sam to have meaningful work was at the heart of everything. Over dinner in October 2015, Michael and Jennifer had a proposal for one of their dearest friends, Elli Straus, who had known Sam most of his life. With a background in teaching as well as experience in the nonprofit world with the March of Dimes and with the Court Appointed Special Advocates (CASA) of Maryland, Elli was looking for her next job to help people. But a coffee shop? With special needs employees? From scratch? It was a stretch. But her love for Sam won out. Elli said yes. 10 | MA MARC MARCH RCHH 20 2017 17

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LISA KEATHLEY is the managing editor of Foodservice Monthly. foodservicemonthly foodservicemo mont nthl hlyy

This is how we roll. Proud of our heritage as we innovate for tomorrow.

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Defining Success


he closing of Jeff and Sally Buben’s iconic Southern restaurant, Vidalia, this past December, gave me much to think about. We’re all aware that the life span of a restaurant is finite, and eventually, forces beyond the control of even the most dedicated owners, influence tough decisions. Having been friends with Jeff and Sally since the mid80s when Jeff and I reopened the Occidental together, and then as a neighbor to Vidalia throughout the 90s, with the kitchen door of the original Sam & Harry’s just down the alley, (we borrowed product from them so often, there was a path worn into the pavement), I had

a first-hand view of the thoughtfulness and energy that the Buben’s put into a tough basement location, creating incredible success for almost 25 years. Supposedly, I was Jeff’s boss at The Occidental. I say that, because as anyone who has worked with him will tell you, Jeff never understood that concept. No one gets more out of Jeffrey than he asks of himself so the concept of having a boss wasn’t ever something he was aware of. I was very fortunate to have worked with him and learned much of what I know today from him. We had lots of fun together, and I am thankful for the relationship we developed and maintained.

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California wine country trips, getaways to NYC, and a particularly memorable overnight stay at the Inn at Little Washington that Oliver and Phil Carr treated us to in recognition of the successful re-opening of the Occidental — my wife Karen and I cherish those memories. Like all couples of our age, raising kids, running the businesses and life in general gets in the way sometimes, but Karen and I will always consider Jeff and Sally good friends. One particular late night conversation with Jeff came to mind earlier this week. The Carrs had asked us to open a second restaurant for them in the McPherson building. McPherson Square was a very tough part of town in the late 80s with lots of illicit activity after the offices emptied out for the night and the weekend. I had assumed that Jeff would oversee the kitchens of both restaurants. Jeff lectured me at great length that a true chef can be chef of only one restaurant. And so we opened McPherson Grill with Jon Lenchner as the chef. It was a critical success, did incredible daytime business, but couldn’t overcome its neighborhood at night and on the weekends. Shortly after I left the Oliver Carr Company, Phil Carr sold the lease to Paul Cohn, and Georgia Brown’s has thrived there ever since. I’ve been thinking about that conversation, especially in thinking about how we define success in our industry today. In my “day job” as a consultant, I frequently speak to young restaurateurs and chefs. Some want to own one restaurant. Others want to expand to five restaurants in five years. Back in the 70s and 80s, Jeff was absolutely right. The three most celebrated restaurants in the US at the time, Lutèce, Le Français and Le Bec Fin were all driven by their chef/ owners, André Soltner, Jean Banchet and Georges Perrier respectively. Even the famous American chefs of the day,

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Larry Forgione of An American Place, Barry Wine of The Quilted Giraffe, Alice Waters of Chez Panisse, among many others, were all associated with one restaurant, and more often than not, they’d be seen inside their kitchen during service. There were exceptions, Wolfgang Puck being the most notable, and those exceptions began the trend we see presently. Today, it seems that success is marked by your name on six restaurants, two cookbooks and appearances on a regular rotation on one of the cable stations. But the questions we have to ask ourselves are: • “Are chef /owners happier than they were 30 years ago?” • “Is the celebrity status of chefs more important than the quality of food and service in driving restaurant revenue in fine dining these days?” • “What is the definition of success for a restaurant today?” My guess is that there is no clear answer. Obviously, there is no happiness in not being able to pay your bills. So much of the satisfaction of being a restaurant owner is in being a financial success. No matter how humble you are, there is also satisfaction in recognition from your peers and the public at-large, which in turn drives business and contributes to being able to pay the bills. And yet, I wonder if someone of high celebrity status, like Bobby Flay, with all his financial success and farflung restaurant empire is any happier than Chef Ian Boden at his 26-seat restaurant, The Shack, in Staunton, Va. Maybe, in light of all the talk of the shortage of good people and an excess of restaurants, that’s a question we all need to ask ourselves more often this coming year. MICHAEL STERNBERG is the president/CEO of Sternberg Hospitality LLC. or 703-298-2706. foodservicemonthly foodservicemo mont nthl hlyy

LOCAL COOKS Alexandra Greeley

Katharine Mardirosian and 100 Bowls of Soup


ore than seven years ago, an energetic MBA graduate and stay-at-home mom who made soups regularly for her family kicked off a solo business, called 100 Bowls of Soup. The soup-maker, Katharine Mardirosian of McLean, Va., grew up eating delicious, home-made and familyfriendly soups. She also spent several years in Eastern Europe, where sturdy homemade soups are mealtime staples. While living there, she honed her soup-making skills, learning to prepare soups from scratch using fresh ingredients. “I experimented with many unfamiliar combinations, using citrus, vinegars, and spices to flavor the soups,” she said. Back in the States and married with at-home children, Mardirosian — who noted she is not a professional chef — started soup-making as a part of her regular kitchen regimen. “I love the smell of a pot of soup simmering in the kitchen.  I was always making soups for my family,” she said, “because we did not like the commercial ones that are so laden with salt, cream and other unwanted ingredients. So I started simply, making my own chicken and vegetable broths as well as a lot of chicken soup.” Mardirosian tested various soups on friends and family and began thinking seriously about a soup-making business, admitting that her first year was a real learning curve. Mardirosian started selling her soup creations — including bone

broths — at the Reston Farmers’ Market every Saturday during the market season. She was so successful that various food stores, such as the Organic Butcher in McLean and MOM’s Organic Market, purchased her creations. She then opened a small kitchen in Vienna’s Maple Avenue Market. But as her soups gained greater and greater popularity and demand for them expanded, she decided to open a professional, larger-sized commercial soup-making kitchen in Sunset Business Park in Herndon, Va. Large enough to accommodate walk-in refrigerators and freezers, a 40-gallon stockpot, a soup-packed refrigerator and stock-packed freezer case and kitchen space for other food entrepreneurs, the new space allows Mardirosian to slowly grow her business. “Apart from continuing to make more soup, we are able to experiment with new flavors and new recipes, both vegan and meat based,” she said. “We are close to offering 60 varieties of soups and bone broths,” adding that she cannot open a soup restaurant at the current location but offers a large selection of grab n’ go soups and broths for sale at her Herndon kitchen.  Mardirosian carefully sources all ingredients from local farmers and produce growers. “People care about their food and where the ingredients come from,” she said. “We spend a lot of time thinking about what goes into a soup. Every ingredient matters. We don’t want to compromise.”

With her business thriving in its expanded location, Mardirosian noted that new entrepreneurs face so many pitfalls. For those planning to open a food-based business, she offers some sage advice. “Know and understand your ingredients and every cost that goes into your product,” she said. “Next, have a real passion for what you’re doing and find a great team of people who share your passion. And third, gain a level of business experience or discipline to look at the numbers and the reality of your plans or find a mentor who can help you do that.”  She pointed out that business acumen and planning helps newcomers understand that success takes time, maybe several years.  “Don’t expect to make a profit right away, but at least try to cover your business costs. The food business

is a low-margin business. We are really disciplined about budgets and costs,” she said. “Some people enter into the food business as a hobby but get burned out after a few years.” But with realistic expectations, they should know that it’s possible to succeed even if it may be a longer road to travel. In addition to the Herndon kitchen, you can find 100 Bowls of Soup at MOMs Organic Market (Arlington, Baltimore, Bowie, College Park, Frederick, Herndon, Merrifield, Rockville, Waldorf, Washington DC, White Marsh and Woodbridge), The Organic Butcher of McLean, Sweetbites Café in McLean, The Local Market in Falls Church and online via Washington’s Green Grocer and Hometown Harvest.

Mexican Tortilla Soup? Flatbread Pizza with Teriyaki Chicken? Lime-glazed Citrus Salad? These dishes are not typically found on school lunch menus, but they might be soon! Join in on March 11 as fifteen teams from 10 Fairfax County Public Schools face off to win a spot for their inventive edible entries on the FCPS cafeteria menus. The contest takes place from 10 am to 2 pm at Lake Braddock Secondary School in Burke, Va. during the Real Food for Kids’ fifth annual Culinary Challenge and Wellness Expo. The event includes expert-led workshops and chef demonstrations, speakers, and fun for all! To register and to learn more about Real Food for Kids, please click here:

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Shoo Fly Tarts and Whoopie Pies


he 400-seat Mexican restaurant that will open in Q4 2017 at The Wharf in SW, DC will be called Mi Vida. It’s brought to you by Jason Berry and Michael Reginbogen of DC-based Knead Hospitality + Design and Roberto Santibaùez, the chef/owner of Fonda and La Botaneria in New York. It has prime real estate as it will be located next to the 6000-seat music venue, Anthem. Operated by Seth Hurwitz’s I.M.P.

Chef & GM & Beverage Director Update Walker’s Grille in Alexandria named Scott Perry as its new executive chef. Scott was previously chef de cuisine at Occidental Grill and Seafood restaurant ‌ Drew McCormick has been named executive beverage director at Pizzeria Paradiso. She is the first woman in that position ‌ Jordan Lloyd became the new chef de cuisine at Mintwood in Adams Morgan. He hails from Bartlett Pear Inn in Easton and has history with Cedric Maupillier, as they both worked at Citronelle ‌ Sebastien Rondier is now executive chef at Brabo in Old Town, Alexandria’s Kimpton Lorien Hotel ‌ Bo Elliot has been proclaimed head brewer at Capitol City Brewing Company‌ Marble & Rye on Columbia Pike in Arlington has Paul Murad heading up the kitchen and Kent Lawson as general manager. Both previously worked at Boulevard Woodgrill in Clarendon ‌ Troy Knapp was named executive chef of the Park Hyatt Washington ‌ Alex Ureùa is the new executive chef at Barcelona Wine Bar on 14th Street, NW. Salamander Resort & Spa in Middleburg named Ryan Arensdorf executive chef for all its restaurants, banquets and bars. He hails from foodservicemonthly foodservicemo mont nthl hlyy

Chicago and was chef de cuisine at the W Chicago Lakeshore ‌ Takeshi Nishikawa was named chef de cuisine at Lincoln. He previously worked at Restaurant Eve, Volt and New Heights ‌ Blue Duck Tavern named Erin Reed the new pastry chef. Thinkin’ shoo fly tarts and whoopie pies.

Restaurants, which also has Masa 14, El Centro (14th Street and Georgetown) and Toro Toro at MacPherson Square. Circa is expected to open by the end of 2017. Circa owner, Metropolitan Hospitality Group, also has Open Road and Trio restaurants in Merrifield. It has targeted Capitol Riverfront (Nationals Park) at 99 M Street, SE in 2018 for Circa and Open Road.

On The Calendar Is there a more perfect opening day for a bakery than Valentine’s Day? Sylvan Cafe and Bakery timed it right for its opening in Bloomingdale at 104 Rhode Island Ave., NW. Sylvan serves sandwiches and panini as well as breads, cakes, and traditional European pastries. City Winery, a 40,000 squarefoot combination winery, restaurant, bar (rooftop), private event space and music venue, is planning to open in Ivy City, NE, DC. The New York-based parent company has locations in Chicago, Atlanta, Nashville and New York, with another planned for Boston. Owner Michael Dorf hopes to open by end of 2017. He hopes to bottle a 2017 vintage and launch DC’s first 21st century winery. Robert Wiedmaier’s latest hotelbased restaurant will open Siren at The Darcy, formerly a DoubleTree at Scott Circle. John Critchley, most recently at Brine in Mosaic District, is Siren’s chef. A Q2 2017 opening is targeted. Circa is planning to open its fourth location in DC metro area in Penn Quarter near the Verizon Center, where Zengo currently is, at 781 Seventh St., NW. Circa has locations in Dupont Circle, Foggy Bottom and Clarendon. Zengo is operated by Richard Sandoval

• Thursday, March 16 PINK TIE PARTY to benefit National Cherry Blossom Festival at Ronald Reagan Building • Monday, March 20 – Sunday, April 16 NATIONAL CHERRY BLOSSOM FESTIVAL

• Thursday, April 6 DINING OUT FOR LIFE to benefit Food & Friends at restaurants across the metro area • Wednesday, April 19 TASTE OF THE NATION at Nationals Park • Thursday, May 18 ZOOFARI at The National Zoo • Monday, June 19 CHEF’S BEST DINNER & AUCTION to benefit Food & Friends at Marriott Marquis Washington 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

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Island-Style Layout

The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the time and distance between completed meals and customers. As you can see so far, the most

The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the “island” depending on what best suits your needs). This layout is open and promotes communication and supervision while leaving plenty of open floor space for easy cleaning.






re Resta ®

This layout works best in a large kitchen that is square in shape but can certainly be modified to fit other shapes and sizes.

The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. This layout can likely be used in all spaces, large or small (with the size of your kitchen and equipment a big factor). Communication and supervision are not difficult in this layout because the center of the space is completely open.

it is viable for any type of kitchen. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep them out of the way. This configuration allows for supreme efficiency, and keeps the kitchen open for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space. Finally, there are two details that could potentially make or break the kitchen: ergonomic design and health codes.

Assembly Line Layout

Ergonomic Design

The assembly line configuration is ideal for kitchens that need to serve large numbers of people quickly, such as cafeterias or hospital facilities. This layout may work better for establishments with a limited menu that serve large quantities of the same foods, such as a sandwich or pizza shop, but

Adhering to an ergonomic kitchen design layout means carefully placing every piece of the kitchen with comfort and effectiveness in mind. In other words, how do you make your kitchen the most user-friendly? The basic principle of ergonomic design calls for

Zone-Style Layout

KITCHEN DESIGN cont. on page 22



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rest of the kitchen crowded. This is where main dishes are finished, so here you will have ranges, ovens, exhaust hoods, fryers, griddles, and other cooking equipment. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen closest to the service area.

important factor is the efficiency of the space and the speed of cooking and service. How do we design the layout? There are several options, with no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively.

KITCHEN DESIGN Cont. from page 8

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Awards, Invitationals, Raffles Awards Voting Who do you think is Maryland’s best chef? How about favorite bar or best new restaurant? The Restaurant Association of Maryland’s Stars of the Industry Awards are open for voting beginning March 8 and running through March 29. This is your opportunity to weigh in on who should be recognized for excellence and win these statewide categories: • Chef of the Year • Favorite New Restaurant (open two years or less) • Favorite Restaurant • Wine & Beverage Program of the Year • Craft Brew Program of the Year • Favorite Bar or Tavern • Heart of the Industry Award for Outstanding Employees To place your vote, go to: or “Like” your favorite on the Restaurant Association of Maryland Facebook page. The winners will be announced live at the RAM Gala April 30 at the Renaissance Baltimore Harborplace Hotel.

Maryland ProStart Student Invitational On March 16 hundreds of high school students from across the state will be heading to the Hyatt Regency Baltimore to compete in a team culinary and foodservice management competition, vying for scholarship money and the opportunity to represent Maryland at the National ProStart Invitational in April. There will also be a hospitality career fair running simultaneously for employers to meet with students and other potential new employees. Teams of students will have one hour to make a three course meal that will be judged on taste, originality, food safety, teamwork and proper cooking techniques. Not only do they have to beat the clock, they have to impress a panel of judges from the industry and leading foodservicemonthly foodservicemo mont nthl hlyy

culinary schools across the country. Not to be overlooked, teams of students will also be tasked with creating a new restaurant concept from scratch. Students will have worked for months in advance to build their concept from restaurant design, menu, food costing, employee needs, marketing plans and more. They then bring those plans and present to a panel of industry judges trying to convince them to invest in the new concept. Social media is such a large part of marketing and advertising strategies today that an entire section of the competition has been dedicated to it. Student teams will be given a restaurant concept and budget and then have to create a social media strategy to increase restaurant sales. Judges from the foodservice industry will decide who has the most creative and effective approach. For more information about the Maryland ProStart Student Invitational or the Career Fair, contact Jessica Waller (jwaller@ or call 410-290-6800.

Annual Car Raffle Back again and as good as ever, your chance to win a 2017 Corvette Stingray or $45,000 cash option. Tickets are $300 each with only 300 tickets to be sold. Take a chance on winning the big prize and support the Restaurant Association of Maryland Education Foundation at the same time. Go to now to purchase a ticket online or 410-2906800. The drawing will be held on April 30 during the RAM Awards Gala at the Renaissance Baltimore Harborplace Hotel. Winner need not be present to win, but it would sure be nice to accept your prize in front of more than 600 people!


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MARSHALL WESTON is president and CEO of the Restaurant Association of Maryland. Thee Ne Th Newsmagazine News wsma maga g zi ga zine ne F Foo Foodservice oods dser ervi vice ce Pro P Professionals rofe f ss fe ssio iona nals ls R Rel Rely elyy On

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Facial Recognition Software Meets Fast Casual Dining Open for Biz UFood Grill, a fast/ casual restaurant specializing in healthy food, opened at the Owings Mills Metro Centre. The menu features a nutritious and delicious (that’s the company tagline) menu that includes lots o’ organic ingredients in its breakfast, lunch and dinner dishes as well as vegan and gluten-free options. The restaurant doesn’t serve any fried foods, most dishes are under $10, and none of the menu items exceed 700 calories. Cool Tech Alert: You can order at the counter or through a self-serve kiosk — where you have the option to have your photo taken and stored so that facial recognition

software can recognize you — and store your previous orders — so the next time you visit you can get in and out quickly. This is the first UFood in Maryland, and Dr. Stephen Goldberg, a Howard County forensic psychiatrist and food aficionado, owns it. UFood is open daily from 6 a.m. to 9 p.m. And since sandwiches seem to be “the thang” for 2017, ya might wanna check out Regionale, which opened in Ellicott City. The restaurant highlights regionally famous American sandwiches, craft beers and house made soups and salads. The sandwiches originate from across the country, including

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faves such as the Maryland crab cake, Philly cheesesteak, Florida Cubano and New York Italian Hero—and vegetarian dishes too. If you’re a fan of the local farmers’ market slow-cooked, soul food biscuit sandwiches from Blacksauce Kitchen, they now have a brick and mortar shop at 401 West 29th Street. The Helmand Kabobi — an Afghan restaurant — opened on Wolfe Street near Johns Hopkins Hospital. It’s from the same folks who run The Helmand on Charles Street, B Bistro, Pen & Quill and Tapas Teatro. Check their facebook page for more info: The HelmandKabobi. The fast-casual noodlebar/ restaurant — Mi & Yu Noodle Bar — plans to open a third location in Hampden at the Rotunda shopping center on 40th Street. The first property opened on South Charles Street in Federal Hill. Last May, a second location opened in South B-more at a stall in Mt. Vernon Marketplace. The restaurant features made-to-order ramen bowls such as spiced barbecue pork belly, fried thai curry shrimp and buttermilk fried chicken. MiAndYuNoodleBar. com.

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Attention beer connoisseurs! Modeled after the famous tourist attraction in Ireland — the Open Gate Brewery in Dublin — Guinness is opening a brewery in South Baltimore on Washington Avenue. This is the first Guinness brewery to open in the U.S. in 63 years and will offer new beers, a tasting taproom and tours. Tagliata (which means ‘to cut or slice’), an Italian chophouse, will open in the spot where Fleet Street Kitchen was in Harbor East. Executive Chef Julian Marucci ‘s

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Tagliata’s Julian Marucci (previously a sous chef at Charleston and Executive Chef at Cinghale) menu will offer an extensive list of steaks and chops, house-made pasta and charcuterie and a wine list with over 1,000 different labels. The restaurant will showcase a rustic Italian look, live piano music 7 days a week, a re-designed courtyard and the restaurant windows lining the courtyard will be retractable for an indoor/outdoor feel. Brought to you by the folks who also own Ouzo Bay, Azumi and Loch Bar, Tagliata will be open 7 days a week and is slated to open in early Summer 2017. Check out their Facebook page at TagliataBaltimore. Highlandtown’s DiPasquale’s Italian Marketplace is opening a waterfront location at the foot-ofthe-pier spot where Sorso Café was located in the Harborview community. Scheduled to open in June, look for overstuffed sandwiches, a brick oven pizza and a small grocery section. DiPasquales. com. 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 or phone 443-691-9671.

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photo: Andrew Lightman

photo: Andrew Lightman

José Andrés

photo: Brendan Kownacki

Mike Koch

Fran Drescher and Nora Pouillon

photo: Brendan Kownacki

Ted Monk



Food Tank Summit

ood Tank partnered with George Washington University to hold a one-day summit on February 2, “Let’s Build a Better Food Policy.” The speakers and panel moderators spanned all sectors of the food industry, from elected officials and policy makers to farmers, nutritionists, food journalists and chefs. The sold-out crowd of 350 individuals was complemented by another 60,000 watching all or part online via Facebook Live or Panel moderators included: Allison Aubrey of NPR for “A Conversation About the Future of Agriculture in the U.S.” Tim Carman of The Washington Post moderated “Healthy Food Systems.” April Fulton, food & health writer for NPR lead the “Creating Resiliency in Food & Agriculture” panel. Jason Huffman, agriculture & trade editor of Politico moderated “Cultivating Food Security,” and Chuck Abbott of Food & Environmental Reporting Network lead the “Next Farm Bill” panel. GWU president Steven Knapp welcomed everyone, followed by Rep. Jimmy Panetta. [D-CA] who represents California’s Central Coast,

foodservicemonthly foodservicemo mont nthl hlyy

where agriculture fuels the economic engine of this congressional district. Danielle Nierenberg, founder and president of Food Tank introduced keynote speaker chef/activist José Andrés of ThinkFoodGroup, who has a long-standing relationship with DC and GWU. Several of the panelists were interviewed by Food Tank for a Q&A for its website. An edited version appears below: As founder, president, and visionary of the non-profit Cancer Schmancer Movement, Fran Drescher focuses on three prongs to fight the disease: early detection, prevention, and advocacy. A 16-year uterine cancer survivor, her mission is to shift America’s focus toward proactive health care and healthy, toxin-free living. She believes that that the best cure for cancer is not getting it in the first place and wants to help those afflicted with terminal illnesses to improve their diets and well-being through sustainably sourced and produced foods.

Food Tank (FT): What originally inspired you to get involved in your work? Fran Drescher (FD): I got famous, I got cancer, and I lived to talk about it. My life mission is to leverage my fame

to educate the public that we are what we eat. Food is medicine, and medicine is food.

FT: What do you see as the biggest opportunity to fix the food system? FD: An exodus from industrial farms, and the return of the family farm that employs: biodynamic, regenerative, organic non-GMO sustainable practices.

FT: What’s the most pressing issue in food and agriculture that you’d like to see solved? FD: Once the public re-learns that we are what we eat, they will understand that industrial farms is why we are such a sick nation. And then, we will end the consuming of animals and plants filled with pesticides, herbicides, hormones, antibiotics, and GMO Round-Up Ready. Mike Koch is an agribusiness leader and award-winning food advocate and entrepreneur. Prior to becoming the Executive Director of FRESHFARM, Mike served in the Garrett County, Md. government, where he supported the development of Maryland’s first and largest Foodhub: Garrett Growers Cooperative. Since 2000, he has been the president and owner of

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his hand-made cheese business, Firefly Farms, which won the U.S. Chamber of Commerce Dream Big Small Business Award. Food Tank asked Mike about the importance of unraveling the “true cost of food,” and of supporting locally grown and sustainably produced foods.

FT: What originally inspired you to get involved in your work? Mike Koch (MK): I own and operate a farm-centric food business: FireFly Farms, an artisan cheesemaker. We were incubated through the FRESHFARM/farmers market network, and I understand well the importance of economic and physical access to consumers that such markets provide.

FT: What makes you continue to want to be involved in this kind of work? MK: The importance of the work and its urgency motivates me. The food system sits at the intersection of environmental, health, and social justice issues that touch every individual, family, and community.

FT: What do you see as the biggest opportunity to fix the food system? MK: Our biggest opportunity lies in

FOOD TANK cont. on page 22 MARCH MARC MA RCHH 2017| 2017 20 17 | 19

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BFPE INTERNATIONAL • BOOTH #1102 Show Special: 10% discount on a new fire protection system contract and/or 10% discount on new portable fire extinguishers until June 30, 2017. Free survey/estimate for fire protection systems service, repairs and installations.

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Show Special: 5% off all furniture indoor and outdoor. All equipment orders will be 5% off if ordered on the day of show. New Product: Refrigerated chef’s table, Dito Dean Bermixer machines, Custom Direct Draw Beer System, Frosty Factory frozen drink machine.

CAPITAL SEABOARD • BOOTH #1100 & 1125 Show Special: Crimson Red tomatoes; juice oranges and grapefruit 10% discount on new account first order. New Product: Fresh (farmed) rockfish fillets XL.

CAREY DISTRIBUTORS • BOOTH #1005-1013 & 1104-1108 New Product: New brewery with beer available in Worcester, Dorcester, and Wicomico counties. Come check out our 6 varieties of beer available on draft or in cans at your favorite craft beer destinations in Salisbury, Berlin Ocean City and more!

CBF BROKERAGE • BOOTH #415-420 New Product: Bridor Bagnat Breads: Rye and Grains, Onion Poppy, and Plain, Soft Artisans Breads: Semolina, 12 Grain, and plain. Sevillo Fine Foods Slow Roasted Tomatoes, Bruschettas and Fire Roasted Artichoke Hearts! Godshalls Quality Meats Premium Quality Turkey items: Bacon, Pastrami, Salami & even Pizza Toppings! Senza Glutine Gluten Free Items: Pizza Crust, Wraps, Hoagie Rolls, Brownies & Pasta. Giovanna Rana Pasta 4 Cheese Ravioli and Shrimp & Lobster Ravioli, Albertville Boneless Chicken Wings, A La Henri Chicken Cordon Bleu.

EAST COAST SHUTTERS & AWNINGS • BOOTH #2011 & 2012 Show Special: Free motor upgrade with the purchase of any Zip Tex Screen System or Retractable Awning. New Product: Zip Tex Rolling Screen Systems.

ELK COUNTRY MARKETING / XS ENERGY • BOOTH #1200 New Product: Check out the ALL NEW Blast Mixer — great for smoothies and juice bars as an alternative to high priced cans normally found behind the bar.

ERWYN GROUP • BOOTH #435 Show Special: Donation to United Way’s STAY UNITED OCHMRA Program, featuring special pricing on Sol and Blu amenities. New Product: Bei Capelli & Revolve amenity lines.

ESSENTIAL SYSTEMS SOLUTIONS • BOOTH #614 New Product: Essential Systems Solutions announces their partnership with MobileBytes, an EMV capable iPad POS Technology Company, enabling a fullfeatured cloud-based POS system for iPads.

ETCETERA • BOOTH #2101 Show Special: housewares, linens, room supplies. New Product: Bed bug encasements 15 Yr. warranty.

GEORGEO’S WATER ICE • BOOTH # 408-410 & 425-427 New Product: Georgeo’s will now offer products that meet state standard nutritional needs, such as RICH’S A+ SCHOOL products & ROSATI.

priced Tally Ho Farms in 9 flavors! New Novelties include: Salted Caramel Brownie Bar, Brownie Batter Sandwich, No Sugar Added Orange Ice Pop

HOOP TEA • BOOTH #1202-1203 New Product: Two new flavors for release: Peach Tea Lemonade and Watermelon Mint Tea. Made with all natural flavors, organic sweeteners, and contain 4% alcohol.

IN-A-BIND, INC. • BOOTH #723 Show Special: 10% off first time offers New Product: Ask about how to protect your menu sheets inexpensively.

INNQUEST SOFTWARE • BOOTH #314 Show Special: 10% discount on all software items quoted at show! New Product: iQ-WebBook, our brand new intuitive, easy to use booking engine for today’s travel market.

JOHNNY JANOSIK DESIGN AND CONTRACT SERVICES BOOTH #633-634 Show Special: EXCELLENT VALUE! 2- sided contract mattress and box spring. Stop by and check the quality and price!

KENWOOD TWO-WAY RADIOS – CUTLER COMMUNICATIONS BOOTH #707 Show Special: Receive FREE two-way radios with purchase. New Product: TK-3230 DX the NEW rugged two-way radio.

KRAFT HEINZ COMPANY • BOOTH #1101 New Product: Bulk Mac & Cheese - Home Style & White Cheddar, Crystal Light Liquid Pumps - Strawberry-Kiwi & Raspberry, The Tuna Store - Oceans Natural & Choice Landing, Madeira Farms - Tater-Tot Bites and Planters P3 Protein Packs.


New Product: SLUSH PUPPIE — We are excited to announce the addition of “Slush Puppie” to our Signature Program line.

New Product: Living Canopies grow plant panels with full watering systems that keep the canopy looking great all season long, and offers customers shade while dining al fresco.




New Product: Now offering mobile display advertising. Visit Booth #403 for details on this exciting new advertising opportunity with Clear Channel Outdoor.

Show Special: Receive an additional $100 off a Hague Water Max (total discount) if installation is scheduled within 30 days of the 2017 Spring Trade Expo. Stop by our booth to request a water analysis and enter to win a FREE Reverse Osmosis System.

Show Special: 1 FREE monthly package with the signing of a 6 month contract New Product: Now offering documentary and showcase videography for artists and businesses.


Show Special: Showcasing the official Irish whiskey — Pogues Irish Whiskey — along with samples from West Cork Distillers, now one of only two independent distillers in Ireland. St. Elder samples too. St. Elder is a natural extract of fresh elderflower blossoms and a versatile liqueur.

CONGRESSIONAL SEAFOOD CO. INC. • BOOTH #612-613 Show Special: Crab Meat: Supreme Lump $7.95 / Super Lump $9.95 / Jumbo Lump $13.50. Wild Blue Catfish $3.95/lb. Creative King Salmon $11.95 /lb.

CRAFT WINE & SPIRITS • BOOTH #2500 & 2519 Show Special: Featuring all seven JACKSON MORGAN Southern whiskey creams. New Product: Por Fin from Chile, Feni from India, Azteca Azul and Backroom Bourbon. The very best in new and exciting craft bourbon, vodka, tequila, Rrye, wine and whiskey for your back bar or shelf set.


Show Special: Striped plunge pool towels 9# $39.95/dz. delivered, 12# $49.95/dz. delivered. New Product: Plush luxury blankets and bright, colorful Plunge Pool towels!

HERSHEY’S ICE CREAM • BOOTH #708 New Product: New Hand Dip Flavors for 2017 - Salted Caramel Bananas Foster, Honey Roasted Peanut Butter, Ferocious Fireball. Autumn Apple Pecan Crunch. Brown Butter Bourbon Truffle. Also, value

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MATTRESS FIRM COMMERCIAL SALES • BOOTH #102 Show Special: We are raffling off a complete full size mattress set. Please stop by to enter to win!

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MXH HOSPITALITY • BOOTH #904 Show Special: Clock Block $69 Gizgo 7” $175. New Product: Clock Block, Gizgo Mini and Room Cast.

NEW WAVE • BOOTH #602-603 Show Special: A free hour of graphic design with any new order. New Product: New Wave’s exclusive Solar Performance Line. The new line comes in men’s and women’s cuts featuring solar protection up to +50 UPF.Fabric is lightweight, comfortable, and designed to keep the sun’s rays from penetrating your skin.

NUCO2 • BOOTH #1114 Show Special: Sign up at the show for half off! Plus a free month of service.

PIONEER CONCEPTS • BOOTH #2404 New Product: Pioneer Concepts is offering a new product called DumpsterCure. This absorbing granule helps to eliminate odors, flies and germs while fragrancing.

PLAK THAT PRINTING CO • BOOTH #900-901 New Product: We are now offering custom printed sound panels in the following sizes: 24”x24”, 24”x48” and 48”x48.”

PPG PAINTS • BOOTH #310 Show Special: Newly established, highly competitive pricing for OCHMRA members.

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See us at Booth # 310, or call us at 410289-5203 for details and information. New Product: Check out the New 1 Component True Epoxy Floor Coating

SMORES 2.0 • BOOTH #2212


Show Special: A retired nurse turned entrepreneur is rolling out her delicious creation to tempt your palate.

Show Special: Free local delivery. New Product: Stir fry mix, kale and tomatoes.




Show Special: $50 cash for a NEW Customer sign up at the expo. New Product: NEW SERVICE — 3 FREE months waste & recycle container rental

Show Special: All new Bedding and Drapery Styles for 2017. New Product: New window treatments designs and new bedding options with integrated bed scarves.

New Product: We will be featuring our new baked sliced Italian sub rolls in small, medium and large; as well as our new Artigiano plain and garlic gourmet breadsticks in Booth 418.

New Product: Rooftop General Contractors LLC will unveil their new rooftop grease containment system which collects grease from the exhaust fan on the roof to help keep grease out of drains and out of the bay.

SYSCO EASTERN MD • BOOTH #200-204 & 231-235




Show Special: Buy a Signera Digital Signage system by May 5, 2017 and receive 2 FREE hours of custom graphic programming ($250 value). Visit our video wall and signage at Booth 908. New Product: Introducing a more engaging way to display your digital signage message by displaying it on multiple screens (video wall). Your audience will be drawn to this eye-catching experience and your messages will receive more attention. Promote upcoming events, food/drink specials, lodging discounts, entertainment, etc. over multiple displays.

Show Special: TVs. Bring your business card to enter raffle. New Product: Amenities, textiles, electronics, free coffee brewer program


New Product: Creating a new partnership with North Coast Seafood out of Boston, MA, Sysco Eastern MD can now sell FRESH fish and shellfish harvested just hours before.

TATANKA, LLC • BOOTH #2204 New Product: National award winning sauces with unique blend of spices and herbs creating waves of flavor through four levels of heat to satisfy all. Featuring the Screaming MiMi, award winner at NYC Hot Sauce Expo and our “Pepper Blend” which placed 3rd in Louisiana World Hot Sauce.

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Show Special: Wireless, surveillance and network management. (hotels, etc.)

Z BOX MATTRESS • BOOTH #712 Show Special: 10% discount on all sales closed during the show. 5% discount on all orders processed before March 31, 2017. Ask about our volume incentive discount and referral program. New Product: 12” Z Cloud ‘Standard’ mattress is a Tri-layered memory foam mattress with cooling gel built into the top comfort layer and mattress cover. Z Cloud ‘Select’ pillow contains one side gel infused memory foam and one side gel fiber blend. Instead of switching out pillows, simply flip your pillow over and get the best of both worlds.

MARCH MARC MA RCHH 2017| 2017 20 17 | 21





FOOD TANK cont. from page 22 harnessing the power of changing consumer demand. The dramatic change in consumer preference for locally grown and sustainably produced foods can drive significant change if farmers and food producers are providing the support needed to sustainably scale production and access wholesale channels effectively. Amplifying this consumer demand through early childhood education provides a powerful “one-two” punch.

FT: What advice can you give to President Trump and the U.S. Congress on food and agriculture? MK: Level the playing field for small and medium-sized agri-businesses through rationalized regulation, investment in “food security” infrastructure, and rural economic development funding and jobs creation. As the Vice President of Sustainability and Corporate Responsibility for Sodexo North America, Ted Monk oversees Sodexo’s Better Tomorrow 2025 commitments, which address issues surrounding health and wellness, sustainable sourcing, water waste, and energy management. Ted has more than 25 years of experience in operations in corporate services, health care, and education. Ted is the Board Chair for the Alameda County Community Food Bank and sits on the board of Open Heart Kitchen. Food Tank had the chance to speak

with Ted about his desire to end hunger and food waste, and about those who have inspired him to work towards those goals.

FT: What do you see as the biggest opportunity to fix the food system? TM: We have to find a way to feed an everincreasing population with food which is healthier, while improving animal welfare and protecting the environment. I do believe it is possible, but it will take significant changes in the supply chain, and the food may cost more money. We either pay more for it at the front end, or we pay through health care costs in the future.

FT: What is one small change every person can make in their daily lives to make a big difference? TM: Reducing the amount of meat they consume and replacing it with a plant forward alternative. This one step has positive implications for health as well as the environment.

FT: What advice can you give to President Trump and the U.S. Congress on food and agriculture? TM: My request would be to continue supporting farmers through the various USDA subsidy programs, because so much of the excess food finds its way into our schools and our food banks where it can help to provide nutritious meals for children, seniors, and those in need.

KITCHEN DESIGN cont. from page 16

Serving the Mid-Atlantic & South Florida


22 | MA MARC MARCH RCHH 20 2017 17

employees to expend the least amount of energy to complete the most tasks in the shortest amount of time. An undercounter freezer, for example, might be placed right beside the deep fryer. This allows the fry cook to retrieve foods and place them in the fryer with little effort. The cook doesn’t even have to take a step. Or, a kitchen may invest in taller prep tables to save chefs from bending over to cook. This cuts down on injury and physical exertion. Ergonomic design even extends to things like equipment selection and lighting. Having the right equipment for the job makes cooking easier and keeps employees happy, while good lighting allows employees to see what they’re doing and do it safely. The one drawback of ergonomic design is monetary. It is not necessarily the cheapest option because it is not always energy-efficient, depending on what types

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of equipment are placed together.

Keeping Your Kitchen Up to Code After all of the hard work you put into designing a kitchen, the last thing you want is to be shut down by the health department or suffer major fire damage because you are not up to code. Every state and local area has its own codes, so be familiar with them before you start designing a kitchen. A good place to start is with your state’s department of health. Also, every piece of equipment has guidelines for installation and location, so make sure to read their instruction manuals. If you put in your due diligence, there should be no issues keeping your kitchen up to code. OSMAN YAZGAN is the president of ITEK Construction + Consulting, Inc.

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A Positive, But Mixed Reception for Restaurants Virginia’s restaurant and hospitality industry took a few lumps during the shortened legislative session. Fortunately, the industry walks away with big wins in a few critical arenas. Here is a look at the important legislation from this year’s crop of more than 40 bills that could have affected the Commonwealth’s restaurants. First, we will take a look at the wins for our restaurants:

House Bill 1526: Performing Arts Facilities DEFEATED, failed to report This bill was an attempt to grant Performing Arts facilities preferential treatment over restaurants with regard to serving mixed beverages. As drafted, it would have created a new

annual mixed beverage license with a different set of standards from those that apply to restaurants. After passing the House, this bill met its fate in the Senate Committee on Rehabilitation and Social Services, where it was defeated in committee on an 8-Nay to 6-Yea vote.

Senate Bill 1296: Food Tax Referendum Moratorium Following Failed Attempt. PASSED, awaiting Governor’s signature Senator Vogel sponsored this bill on behalf of the restaurant industry that places a 3-year moratorium on counties attempting to establish or increase a prepared food tax. Following a defeated attempt to raise or implement a prepared food

and beverage tax, counties must wait three calendar years before attempting again (unless supported by a petition of 10 percent of registered county voters).

Senate Bill 956: County Food and Beverage Tax DEFEATED, passed by indefinitely This bill attempted to grant all counties in Virginia the authorization to levy a food and beverage tax within their jurisdiction and effectively removing the current referendum process in place. This bill was soundly defeated on a 13-Nay to 3-Yea vote in the first committee (Senate Committee on Finance) that heard it.

Senate Bill 1544: Food and Beverage Tax for York County DEFEATED, failed to report Another bill was filed regarding

authorization of the food and beverage tax in Virginia, except this one was specific to York County. The bill would have allowed the county to gain authorization through a public hearing instead of a referendum. Its passage would have set a dangerous precedent in the state. Fortunately, the bill was met with a sound 10-Nay to 6-Yea vote in our favor as it was defeated in committee 10-6.

Budget for Health Inspection Fees DEFEATED Both sides of the proposed state budget included a health inspection fee increase of nearly 600 percent, from $40 to $275/annually. VRLTA successfully fought to have these increases in the House. The Senate


Come out to the Virginia Beach Hospitality Expo for your opportunity to discover new products and trends in the hospitality industry. This expo features over 100 vendors plus breakout sessions with restaurant, hotel and hospitality expert, Bob Brown. Door prizes will be raffled for attendees.

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BALTI-MORE Dara Bunjon

Keeping Restaurant Goers Engaged When you are a restaurant that’s been around for 20 plus years, what do you do to keep your patrons engaged? Sotto Sopra Restaurant’s executive chef/owner Riccardo Bosio creates unique events and heavily promotes them through his Facebook page. In February alone, Bosio’s special events were: Children’s Valentine’s Day, Flip a Coin, Unity Potluck, Opera Nights and recently his guest chef dinner with Wit & Wisdom’s

chef de partie Jason Cohen. Cohen, along with his chef friends, Joe Böehm (Elkridge Country Club) and Tayfun Abuska (Kimpton SOTTO SOPRA RESTAURANT Hotel/Radiator 405 N. CHARLES STREET Restaurant), preBALTIMORE sented Chef Cohen’s Joe Böehm, Jason Cohen, Riccardo Bosio and Tayfun Abuska 410-625-0534 Mediterranean/Middle SOTTOSOPRAINC.COM Eastern-inspired fiveFACEBOOK/INSTAGRAM: Solutions for the Food Industry offers public Next on the guest course dinner.  @SOTTOSOPRARESTAURANT relations, social media training, adminischef list at Sotto The guest chef dinTWITTER: @SOTTOSOPRA Sopra Restaurant will tration, freelance writing, marketing and ners are a platform more. Contact Dara: 410-486-0339, info@ be Chef Abuska with for up-and-coming or, his Asian-inspired, chefs to express their Twitter and Instagram: @daracooks. Listen to multi-course menu. artistry on a plate, garnish new her Dining Dish radio program on Baltimore patrons  and engage Sotto Sopra’s Internet Radio. DARA BUNJON: Dara Does It – Creative clientele.

ASSOCIATION NEWS VRLTA cont. from page 23 budget still includes the increase at the time of publishing. Legislators continue to seek opportunities to increase revenues, but we feel these increases should never exploit a single industry and will continue to fight to have this increase removed. And now, a look at some bills disrupting the Virginia restaurant industry:

House Bill 1743: Non-Profit Cinema ABC License PASSED, awaiting Governor’s signature This bill creates a new “non-profit cinema house” ABC license allowing for the sale of wine and beer in nonprofit movie theatres with no food service requirement. This is unfair competition against restaurants that must sell food and discriminates against for-profit movie theatres that must serve food to obtain an ABC license.

Senate Bill 970: Updated Food-toBeverage Ratio Requirements DEFEATED, failed to report This bill, put forth by Senator Bill 24 | MA MARC MARCH RCHH 20 2017 17

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DeSteph would have updated the DeSteph, antiquated food-to-beverage ratio creating two distinct criteria for mixed beverage restaurant, caterer’s, or limited caterer’s licenses. The first, for licensees with monthly food sales of at least $4,000 but less than $10,000, the food-tobeverage would have reduced to 35 percent. The second, for licensees with monthly food sales of at least $10,000, the food-to-beverage ratio would be eliminated. Thank you to all of our restaurants that support us throughout the year on all these key issues. Your support is a critical piece to our efforts to fight for the rights of our restaurants and a level playing field. Lastly, a big thank you to all our member restaurants who participated in our Third Annual Taste of VRLTA Legislative Reception on January 25 in Richmond. We continue to hear from legislators who look forward to our reception each year. ERIC TERRY is president of the Virginia Restaurant, Lodging and Travel Association. foodservicemonthly foodservicemo mont nthl hlyy

Guest Services Food Show FEBRUARY 15, 2017

Guest Services has been supplying hospitality management services across a wide variety of client sites, including government and business dining facilities, museums, hotels, resorts, conference centers, luxury condominiums, senior living centers, health care systems, state and national parks, school and university dining facilities, specialty retail stores, and full-service restaurants. Guest Services has 250 facilities nationwide and continues to grow, and integrate new services to their clients.

Kris Rohr, director of marketing; Bob Douglas, director; Gerry Gabreys, chief executive officer; and Lynn Gabreys, Gerry Gerry’ss wife.

43rd Annual

On-site Registration $15 per person Open to the trade only with proof of industry employment (Business license or business card)

March 5-6, 2017 Sunday: 11 am - 5 pm Monday: 11 am - 4 pm

OC Convention Center Ocean City, MD EXCLUSIVELY FOR THE TRADE NO ONE UNDER 21 ADMITTED 410-289-6733

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Featuring the Brooklyn Baking Barons

Must be over 21

At the show, you will find: show specials newest & most innovative products

cost saving solutions educational sessions celebrity speakers

culinary showcase stage

bayside craft brews one-stop shopping

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MARCH MARC MA RCHH 2017| 2017 20 17 | 25

FOOD SMARTS Juliet Bodinetz

You Can Eat Raw Beef … For Real


ast month, we talked about the popularity of sushi and how people can eat raw fish if bought from an approved supplier, farm raised or previously frozen. I would like to

add a correction and clarification here in regard to raw fish consumption. In an interview conducted with Joseph J. Lasprogata, vice president of product development at Samuels and Son Seafood Co., he







kindly corrected me that “According rare means, per the FDA food to the current FDA Food Code Chapter code recommendation, it is not 3-402.11, aquaculture fish, both sufficiently cooked to be considered fresh and saltwater, are exempt from safe. A rare steak is actually only the necessity to be frozen, as well cooked to an internal temperature as several species of tuna, and live of 130°F to 135°F. Refer to the molluscan shellfish. Only wild species following chart for cooking steak of fish are required to be frozen for set doneness. time and temperature, if the product is to be GRILL TIMES & TEMPERATURES FOR STEAK served in a raw, rawSteak Doneness Remove from Grill Final Cooked marinated, partially at This Temperature Temperature cooked, or marinatedRare 130-135°F 130-140°F partially cooked, to Medium Rare 140°F 145°F prevent the possibly Medium 155°F 160°F Well Done 165°F 170°F transfer of parasites.” This means you still have to purchase wild water salmon as pre-frozen, but not Many people enjoy steak tartar farm raised. Tuna is an exception to (finely cubed raw beef) or steak this rule. Thanks, Joe, for your help carpaccio (paper thin sliced raw and corrections. beef). Obviously, this means the When conducting our food beef has to be sourced from a safety classes and discussing proper reputable butcher facility and that cooking temperatures for meat, the beef is unquestionably fresh. I love shocking our students by Nathan Stambaugh from Meyer asking ‘Can you eat raw meat?’ and Natural Angus Beef explained to seeing their chins drop when I tell me that beef is generally sold via them you can. two different types of packaging The Food & Drug Administration procedures. Wet-aged beef is recommends in its food code that packaged via Cryovac in its own we cook whole cuts of meat — juices. Dry-aged beef is older and including beef, goat, lamb, and aged with temperature and humidity pork — to an internal temperature controls. Nathan stated that it would of 145°F for at least 15 seconds. The be preferable to make steak tartar concern here is that the heat from and steak carpaccio from internal cooking to that internal temperature prime cuts of beef which are closer is sufficiently hot enough to kill any to the center of the animal, such bacteria that might have developed as tenderloin, strip loin and even on the surface. For the same meats, heart, as opposed to the outer cuts. when ground, i.e., hamburgers, He also explained that it would be meatballs, sausage or meatloaf, the preferable to use wet-aged Cryovac cooking temperature recommended packaged beef versus dry-aged. For by the FDA is now 155°F for at quality control and more tender least a duration of 15 seconds to beef, you would want to use wetcompensate for the fact that the aged beef that is at least 10 days bacteria from the outside surface old but preferably at least 21 days might now be comingled in the old, so that the muscle has had a middle and the higher heat required chance to break down using its own can kill bacteria that might be in the enzymes to yield a more tender middle of this meat product. Steak ordered rare or medium FOOD SMARTS cont. on page 28

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MARCH MARC MA RCHH 2017| 2017 20 17 | 27

FOOD SMARTS Cont. from page 26 product. Dry-aged beef is desirable for a cooked steak but less so for a raw beef dish as the flavor is more intense and you would have to trim the outer surface to ensure you are removing bacteria and mold. Here’s a great idea if you are preparing steak tartar or steak carpaccio. Consider searing a thick piece of beef to kill any bacteria on the outside surface and then carving the cooked bit off. It would definitely make a tasty treat for the chef. Why, then, are we not able to eat raw pork or raw chicken? Because the flesh is not as dense as beef and, therefore, bacteria can permeate the meat. My final recommendation is that you don’t serve raw meat, but you

can if it is fresh and properly sourced from a reputable supplier. The FDA food code states that you are not permitted to serve raw or undercooked meat to those in a high-risk population facility, and that you must inform your consumer of the risks of consuming undercooked or raw meats in your consumer advisory. JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions with more than 30 years industry and training experience. Her team of instructors’ specialty is food safety, alcohol training and ServSafe training in both English and Spanish; and writing HACCP Plans in the Baltimore/Washington D.C. metro area. www., or 443-838-7561. For latest food safety tips, become a fan on Facebook or Twitter: @BHTS


Kevin Guerrieri CPFM Chef & Founder 301.455.8100 My Way Foods, LLC PO Box 54 West River, MD 20778

• Business Coaching • Branding • Flavor Systems • Franchising • Loss Prevention • Menu Design • Marketing

• Service Training • Social Media • Trademarks • Talent Selection • Vendor Selection • Website Optimization

Fufills All Maryland Health Department Requirements


Recommended by: Coastal Sunbelt Produce, Baltimore Hispanic Chamber of Commerce, Foodservice Monthly, MICROS, PFG, RAMW & SAVAL



ADVERTISER INDEX Acme Paper & Supply ............................................... 3 Barter Systems ...................................................... 28 Bilingual Hospitality Training Solutions ..................... 28 BME ........................................................................ 6 ECOLAB .................................................................. 4 Hearn Kirkwood ....................................................... 2 H&S Bakery ........................................................... 11 Holt ......................................................................... 5

28 | MA MARC MARCH RCHH 20 2017 17

Itek Construction + Consulting ............................... 12 Keany Produce ....................................................... 21 Martin Bamberger .................................................. 18 Metropolitan Meat Seafood Poultry ........................ C4 OCHMRA ............................................................... 25 Performance Foodservice ........................................ C3 Potomac Construction .............................................. 8 RAMEF . ................................................................ 24 RAMW ................................................................... 15

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Restaurant Depot ................................................... 16 R&R Coatings ........................................................ 22 Rubbermaid 1 .......................................................... 9 Rubbermaid 2 ........................................................ 27 Sandalye,ci .............................................................. 1 Squire Associates .................................................. 17 Tech24 Construction .............................................. 26 Virginia Hospitality Expo ......................................... 23 Wagner & Sons Foodservice.................................... C2

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we feed dreams. Kickoff your season with fresh ideas & new products

Catch the Savings 16 weeks of allowances

and Feed Your Dreams at Performance Foodservice Maryland’s Spring Expo April 4th 10am - 3pm FedEx Field • 1600 FedEx Way, Hyattsville, MD 20785

Your Complete Center of the Plate Expert

800.522.0060 •

Food Service Monthly  

March 2017

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