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Volume 16, No. 10 â– October 2017

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New Wine in Town

District Winery's Brian Leventhal and John Stires


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Leading independent distributor in the DC Metropolitan Area

ABF Program Offering a full line of ABF products Cedar River Farms® Natural Beef begins with pure-bred steers born in the U.S. and fed a 100% vegetarian diet. We never use any kind of growth promotant, which includes sub-therapeutic antibiotics, growth hormones, and Beta Agonists. Instead, we rely on genetics, extended days on feed, and a younger harvest age to produce consistently superior beef.

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insidefsm Volume 16, No. 10

October 2017

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Volume 16, No. 10 ■ October 2017

TM

10 6 news and information

columns

Advertisers Index …………………………………………………………………… 26 Association News OCHMRA by Susan L. Jones …………………………… 23 Association News RAM by Marshall Weston ………………………………… 19 Association News RAMW by Kathy Hollinger ………………………………… 4 FSM News ……………………………………………………………………………… 2 Restaurant Activity Report ……………………………………………………… 28

Balti-MORE by Dara Bunjon ……………………………………………………… 8 Bits & Bites by Lisa Keathley …………………………………………………… 13 Bob Brown Says by Bob Brown ………………………………………………… 12 First Person by Rosanne Skirble ……………………………………………… 17 Food Smarts by Juliet Bondinetz ……………………………………………… 18 Local Cooks by Alexandra Greeley …………………………………………… 21 Modern Business Solutions by Henry Pertman ……………………………… 9 My Take… by Michael Sternberg ……………………………………………… 22 The Latest Dish by Linda Roth ………………………………………………… 16 Whining 'n Dining by Randi Rom ……………………………………………… 20

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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New Wine in Town

District Winery's Brian Leventhal and John Stires

on the cover

New Wine in Town District Winery's Brian Leventhal and John Stires Cover and article photos: District Winery

OCTOBER 2017 | 1


FSM NEWS

Gregory Otterbein

New CEO in town Gregory Otterbein has been named the new CEO of familyowned and operated Keany Produce & Gourmet, headquartered in Landover, Maryland. Otterbein

foodservicemonthly Volume 16, No. 10 ■ October 2017 Silver Communications Publisher Lisa Keathley Managing Editor lisafoodmag@gmail.com Lisa Silber Sales Manager lisa@foodservicemonthly.com Electronic Ink Design & Production fsm@eink.net 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: lisa@foodservicemonthly.com fax: 866-961-4980 web: www.foodservicemonthly.com Foodservice Monthly, a division of Silver Communications, Corp., is owned and published by Silver Communications, Corp. The Foodservice Monthly mission is to provide MidAtlantic 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.

2 | OCTOBER 2017

has held COO and GM positions at Sysco and Shamrock Foods Company and has a proven track record of expansive achievements. Keany is a long-standing produce distributor serving Washington, D.C., Maryland, Delaware, Virginia, Pennsylvania, and North Carolina. “Greg brings a wealth of experience to Keany Produce & Gourmet,” said founder and President Kevin Keany. “He’s been a dynamic senior player at major food service companies across the country, and he knows every corner of our industry. With Greg at the helm, we’re poised to move into a new era of growth and innovation at Keany.” “Keany Produce & Gourmet felt right, right from our first meeting,” said Otterbein. “They run a tight operation yet maintain the family culture that has defined them since their days of one truck and one employee, Kevin Keany.” Otterbein joins Keany at a key moment in the company’s history — its 40th anniversary. As for Kevin Keany, “Now that Greg is here,” he says, “I look forward to spending more time with our customers and farm partners — the parts of the business I’ve always loved most.”

manager of K-12 programs, says, “This program introduces the healthy, fast-casual dining experience that teenagers love. Arlington is an innovative district and a good choice to begin the program based on size, number of schools, diversity, and exposure to quick-service restaurants.” Café + Teria’s protein choices will all be prepared with the sous-vide method, which fully cooks and pasteurizes the food. Café + Teria resembles a franchise for schools, which can be replicated at any school district in the country. For more information, visit www.cuisinesolutions.com.

Café + Teria for Arlington high school students

At the Meat Lab, of course! Last month, Metropolitan Meat, Seafood & Poultry hosted its first Certified Angus Beef® brand “MEAT LAB” at its facility in Landover, Maryland. A crowd of about 25 of Metropolitan’s select customers attended the event — some coming from as far as three hours away to attend. Led by Certified Angus Beef® brand meat scientist Diana Clark, the three-hour demonstration consisted of a complete breakdown of a full side of beef. Guests were encouraged to participate in the cutting as the carcass was further processed into sub-primals and portion cuts. Engagement was lively as questions flew and were well mastered by

Students in Arlington, Virginia’s three high schools started off the school year with new, healthier dining choices for lunch service — developed by the pioneer of sous-vide cooking, Cuisine Solutions. With the new Café + Teria concept, students are able to select ingredients in four steps to build a nutritious meal. First, there is a base of grain, salad, or a wrap, followed by a protein of antibioticfree chicken, ground beef, or Paneer cheese, then a topping of vegetables, cheese, and sauces, and finally, a dressing. Bill Stablein, Cuisine Solutions’

Diana Clark demonstrates her technique for breaking down a side of beef

Where’s the beef?

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the presenter. Innovative ideas on how to use and market cuts were shared, including roasting the bone marrow and using new cuts from the spinalis. A delicious lunch of Certified Angus Beef® brand tri-tip was served after the presentation for all to enjoy. For more information, visit www.metropoultry.com; or call 301.772.0060 or 800.522.0060.

Shoes for Crews Those who began budding careers bussing tables and stocking shelves can call to memory the constant fear of face-planting with a tray full of drinks – a casualty of even the smallest interaction between shoe and wet floor. In fact, falls are the second leading cause of the most serious workplace injuries, accounting for more than $15 billion of the $62 billion employers pay each year in direct workers compensation costs, according to the latest Liberty Mutual Workplace Safety Index. Add the indirect cost of workers compensation claims — an additional $2 to $4 for every $1 in direct costs plus the cost of general liability claims arising from falls — and safety clearly becomes a key driver of profitability and a board-level concern. Enter Shoes for Crews. The footwear brand says it has made more than 100,000 workplaces safer for the last three decades thanks to its revolutionary slip-resistant soles. Says CEO and Chief Innovation Officer Stuart Jenkins, “When I joined Shoes for Crews as the CEO last year, I made the decision to redesign the entire line. I’ve worked on making shoes better since I was a long-distance runner myself, and now I’m committed to making Shoes For Crews better, too.” With 77 styles, there are options for every worker to no longer slip and slide! Good for the sole! www. shoesforcrews.com. foodservicemonthly

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C T f m B a c


Participating Chefs included:

Area chefs band together to advance LGBTQ causes CHEFS FOR EQUALITY was held September 19 at Union Market’s Dock 5 event space. The host committee was chaired once again by chef/journalist David Hagedorn, Chefs for Equality featured the capital region’s top chefs, pastry chefs and mixologists matched by food, cocktails and music to benefit that benefitted the fight for full LGBTQ equality. The savory tasting and drink stations around Dock 5 at Union Market also included eight personal chef tables , which allowed diners up front and personal conversations with celebrity chefs. The live auction alone raised over $110,000.

Patrick O’Connell, The Inn at Little Washington Frank Ruta and Aggie Chin, Mirabelle Fabio Trabocchi, Del Mar Robert Wiedmaier, Marcel’s Cindy Wolf, Charleston Katsuya Fukushima, Bantam King Johnny Spero, Reverie Kevin Tien and Carlie Steiner, Himitsu David Guas, Bayou Bakery Bill Smith, Crook’s Corner (North Carolina) Bryan Voltaggio, Volt Joy Crump, Food Jeremiah Langhorne, The Dabney Ed Lee, Succotash Alex Levin, Alta Strada Scott Muns, Pineapple & Pearls David Shannon, L’Opossum Victor Albisu, Del Campo

Amy Brandwein, Centrolina Phillip Perrow and Caleb Shriver, Dutch and Company Erik Bruner-Yang, Brothers and Sisters Peter and Lisa Chang, Q by Peter Chang Pichet Ong, Brothers and Sisters Ris Lacoste, Ris Cedric Maupillier, Convivial Marjorie Meek-Bradley, Smoked and Stacked Anthony Chittum, Iron Gate Jamie Leeds, Hank’s Oyster Bar Nick Stefanelli, Masseria Jeff Buben, Bistro Bis Todd Gray, Equinox Tarver King, The Restaurant at Patowmack Farm Doron Petersan, Fare Well

Safer Customers. Simplified Procedures. Better Results. 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 Ecolab.com for more information ©2017 Ecolab USA Inc.

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OCTOBER 2017 | 3


ASSOCIATION NEWS - RAMW | Kathy E. Hollinger

Eat. Give. Live.

I

have never encountered a more giving community than the restaurants and foodservice businesses in the Metropolitan Washington, D.C. region. This region’s restaurant community members serve more than just food and drink — they are anchors of their communities. Owners, operators, chefs, and staff dedicate countless volunteer hours and services every year to charitable causes of all sorts and sizes — locally and nationally. Whether it’s through active civic engagement or philanthropic efforts, restaurants throughout the region support

charitable organizations through donations, event participation, youth mentoring, and more. Just last month, Restaurant Association Metropolitan Washington (RAMW) members, and the larger foodservice community, came together swiftly and with impressive success to raise funds for hurricane relief efforts in Texas and Florida. Leaders in our community – like José Andrés of ThinkFoodGroup, Andy Shallal of Busboys and Poets, Michael Babin of Neighborhood Restaurant Group, and 70 other operators – came together to promote “DC Dines Out for Houston” in support of their

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OUR MEMBERS, AND THE LARGER COMMUNITY HERE, ARE GIVERS.” restaurant industry colleagues who continue to deal with the aftermath of those devastating storms. Also in September, DC Brau Brewing Company, Boundary Stone Public House, New Columbia Distillers, and DC Reynolds joined forces to host a day of giving to support Hurricane Harvey relief efforts. The collaboration included over 100 restaurants, breweries, and distilleries and raised more than $55,000 dollars — far beyond the goal they set of $25,000. At Black Restaurant Group, Jeff and Barbara Black matched donations from diners up to $100,000 in support of Harvey relief efforts through their Black Family Foundation. Our members, and the larger community here, are givers. There are so many more charitable efforts to speak of, but these are just a few examples of how this industry steps up to support… time and time again. Many restaurants have established their own foundations, groups, or fundraising events in support of various causes such as cancer research, human rights, animal welfare, leadership, and education.

They are the stars of fundraisers for other organizations as well, like Human Right’s Campaign’s Chefs For Equality, the Capital Area Food Bank’s Blue Jeans Ball, the National Cherry Blossom Festival’s Pink Tie Party, and so many more events. Here at RAMW, we promote restaurant industry careers through our non-profit foundation Educated Eats. With the goal of creating a qualified workforce to meet job placement needs across the region, the Educated Eats foundation provides scholarships to high school students and individuals working in the restaurant industry or who are interested in pursuing education in a food service or culinary profession. On November 14, we will host our annual Educated Eats Benefit Party and Auction. We are seeking donations of unique auction items, and we invite you, the foodservice trade, to join us for this great event. Email info@ramw.org to receive more information. KATHY HOLLINGER is the president of the Restaurant Association of Metropolitan Washington

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For more information, please visit www.RAMW.org! 4 | OCTOBER 2017

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OCTOBER 2017 | 5


COVER STORY | Celeste McCall

Restaurant Ana

Wine about it — right in D.C.!

D

istrict Winery, the nation’s capital’s very first winemaking business, arrived in September at The Yards, ensconced in the District’s bustling Navy Yard neighborhood. Co-founders are Brian Leventhal and John Stires. Located near Nationals Park, the two-level, 17,000-square-foot space houses an on-site wine-making facility, rooms for private events, a year-around rooftop terrace, and a stunning restaurant — Ana — named after the Anacostia River which it overlooks. “We’re honored to take our successful Brooklyn Winery concept and give it an identity of its own for D.C.,” said co-founder Leventhal. “It is exciting to

6 | OCTOBER 2017

introduce people to D.C.’s first winery, and it’s encouraging to see so much enthusiasm from the community.” District Winery sources its grapes from boutique vineyards across the country, mainly from California’s Sonoma Valley, as well as New York’s Finger Lakes District and Washington state’s Columbia Gorge. Heading production is winemaker Conor McCormack, who worked with Leventhal and Stires at their parent facility, New York’s Brooklyn Winery.

Grapes, grapes, and more grapes This year, District Winery is acquiring more than 100 tons of grapes — 15 different varieties — from a dozen vineyards. Eventually,

McCormack’s team will produce 6,000 cases annually, which will include Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, un-oaked and barrel-fermented Chardonnays, Riesling, Vignier, and Sauvignon Blanc. But guests will have to wait until next spring to sample the first vintages. Initial offering? Perhaps a lovely dry Rosé. “Being able to source grapes directly from growers in different regions gives us an opportunity to explore a wide range of climates,” said McCormack. “It allows us to showcase multiple styles representing a particular place from a particular year.” Restaurant Ana will pour the wines, which will also be available for tasting and retail purchase.

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Heading Ana’s “seasonal American” kitchen is executive chef Michael Gordon, who previously wielded his whisk at Bouley and the Mandarin Oriental, both in New York. Chef de cuisine is Benjamin Lambert, (formerly with D.C.’s Restaurant Nora and 701), Wit & Wisdom (Baltimore), and Goodstone Inn (Middleburg). Both chefs are inspired by worldwide cuisine. “I’ve always been fascinated by different cuisines and cooking techniques from across the globe,” said Chef Gordon. “I’ve worked with a variety of styles and find myself drawing upon different techniques and ingredients from one country to another.” Added Chef Lambert: “I’m constantly seeking the perfect balance of sweet, salty, sour, and bitter. Exploring international flavors and cuisines is the best way to achieve [this harmony] in a dish...I constantly experiment with new ingredients.” Highlighting their eclectic menu are Maryland crab beignets, rutabaga pierogis, cappelletti with rabbit sausage, pastrami-spiced monkfish, and charred broccoli steak. The casual

DISTRICT WINERY cont. pg 7 foodservicemonthly


DISTRICT WINERY cont. from page 6 bar menu dispenses oysters, burgers, and cheese plates. Among the desserts are corn cremeux (blueberries, white chocolate, yogurt) and plum tarts (red wine poached plums, mascarpone mousse, crispy cheddar). Overseeing the winery’s dayto-day operations is General Manager Sean Alves, who has also managed Washington’s upscale, highly touted Komi. “At District Winery, we all work together as one familial unit,” said Alves. “We’re extremely fortunate to have this incredible space in such a dynamic community.” Some food experts say you “eat with your eyes,” and the interior

of District Winery/Restaurant Ana epitomizes this. District Winery’s soaring interior is designed by HapstakDemetriou+ (Peter Hapstak III and Olvia Demetriou) and built

by Potomac Construction Services. The design is inspired by traditional wineries with the juxtaposition of warm and cool finishes, walnut paneling, and brass accents.

Also designed by HapstakDemetriou+ is Ana’s décor, which showcases a variety of rich textures including stone, walnut, cement, and steel. Globe pendants dangle from timber beams, and light shades are constructed from recycled cardboard. The 56-seat dining room is appointed with “mid-century” inspired furnishings and customdesigned banquettes upholstered with blue fabric. Encircling the entire restaurant is a spacious patio with fire pits. Ana is open nightly and will eventually serve weekend brunch and weekday lunch. THE DISTRICT WINERY AND ANA location: 385 Water St., SE. For more information, call 202-484-9210 or visit www. districtwinery.com.

THE INTERVIEW | Brian Leventhal and John Stires, District Winery FSM: How did you happen to choose Washington, D.C. for your second location? And what gravitated you to The Yards Park? Brian Leventhal: When we decided we wanted to open a new location outside of New York, a list of major cities was on the table. However, as we began to familiarize ourselves and research potential markets, D.C. immediately stood out as the most viable candidate, from both a business and personal perspective. Both John and I quickly moved to Washington to start District Winery. As for The Yards, it is a special, picturesque place. The developer, Forest City, did a beautiful job building this neighborhood from the ground up. The neighborhood has a collaborative, supportive feel — the better we all are, the better the whole neighborhood will be. John Stires: Although we initially started out with many options, Washington quickly rose to the top of our list as the standout choice. Brian and I take a super hands-on approach to our businesses, and we both ended up in fast agreement that D.C. was the best choice for expansion. Our ultimate goal was to bring something fresh, high-end, and unique to our new location that foodservicemonthly

backpacks, socks, toys. Needing to experience something new, I found myself working in online product management at a product review company and subsequently began experimenting with winemaking. Around the same time, I was introduced to my business partner, Brian Leventhal, and the rest is history.

Brian Leventhal

John Stires

Washingtonians would embrace. As for The Yards, what more could you want out of a neighborhood? Being steps away from amazing food, nightlife, and community offerings really made us feel at home from the get-go.

where I met John. While we were working together in New York, we started making our own wines recreationally in New Jersey with a group of co-workers. After realizing how much fun winemaking is, we quit our jobs to open Brooklyn Winery in New York’s (Brooklyn) vibrant Williamsburg neighborhood.

How did you each get started in the wine business? Leventhal: After attending college at Washington University in St. Louis, I moved to New York City and began my career at a global management consulting firm. While I loved what I was doing in the consulting world, I decided to branch into the tech-startup sphere. I began working at an online video product review company,

Stires: I grew up in California, and, after college, I decided to pick up and move to New York City, where I worked at Marvel for seven years, creating style guides for the licensing divisions. My tenure at Marvel coincided with the rise of the superhero movie craze, and it was great to see our department’s work on every item imaginable: t-shirts,

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What advice would you offer to people wanting to start a wine business? Brian: It can be lots of fun but also challenging at times! Do your research and try to source your grapes from small, local growers, understanding that your wine is only going to be as good as the grapes from which the wine was created. Cultivating relationships with vineyards has been key to our success. This cannot be done without extreme thoughtfulness and effort. Stires: For those interested in starting a wine business, I would recommend taking the road less traveled, always choosing the route of quality over quantity. We pride ourselves in having created both a product and experience that we can proudly stand behind. OCTOBER 2017 | 7


BALTI-MORE | Dara Bunjon

Service with a smile!

J

illy’s is a neighborhood bar and restaurant that should be on your Baltimore culinary bucket list. It has been located in the heart of Pikesville since 1985, and it’s truly that place where “everybody knows your name.” The owners stay attuned to the times with craft beers, moonshine cocktails, and a jamming, value-packed menu. Not only is the shrimp salad excellent — and abundant — but the treatment we’ve had from these servers rocks! Big parties, separate checks – no problem. Crystal Morris has worked at Jilly’s for 13 years and Cearra Boykin close to four years – in today’s hospitality industry that is

saying something. Jilly’s Bar & Grill hosts many weekly promotions, along with events for holidays, major sports games, community sponsored events, and more. With a 58-inch HD big screen TV, or one of 23 other TVs in the restaurant, it’s a great place for a Ravens game! 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, info@ dara-does-it.com or www.dara-does-it.com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

Crystal Morris (l) and Cearra Boykin of Jilly's Bar and Grill 1012 Reisterstown Road, Pikesville, MD 21208, http://jillyspikesville.com, (410) 653-0610

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MODERN BUSINESS SOLUTIONS | Henry Pertman

A restaurant reality check (list)

H

ere is a reality check — and the reason you need to ensure compliance with the checklist below as you run your restaurant business every day: Almost 60% of restaurants that open every year fail, are sold, or similarly falter in the first three years. The good side? Patrons and guests spend almost two billion dollars per day in restaurants in the USA. You just want to ensure you get a little piece of that lotto prize, right? As I detailed in last month’s article, it is essential that you hire properly. Hiring someone just to fill a slot, without defining a role properly, can lead to bad hires that you are “stuck” with, dragging your business down, rather than helping to build it.

✔ Train properly NOT by the seat of your pants. Not by having a new hire follow someone for a few days, but with a well-thought-out training manual that is the bible of what is right, what is wrong, how things get done in YOUR restaurant, your core values, and your mission. This will be a bit different for managers than for other employees — so yes, you need two bibles.

✔ Treat guests right Live and die with the adage that the guest (notice I did not say customer) is always the guest. NO they are not always right, but you must treat them as if they are. Always. You, your managers, your employees all must understand that foodservicemonthly

you and they are there to make your guests happy. Guests are not an intrusion into their side-work or people trying to get over on you for free food. They are your lifeblood.

Train p r

operly

Treat g

uests

Be gre

✔ Be great, front and back Have a great kitchen, producing great food, but have an even better “front of the house.” A friendly host, server, or manager who provides a great, not a good, not an adequate, but a great first impression can make all of the difference in the world — not only to a first-time guest, but to regulars whose names he or she knows, and knows enough about them moving forward to make the ultimate restaurant move: From guest…to FRIEND!

✔ Know your food and beverage costs INTIMATELY As intimately as you know your spouse or best friend. Yes, it is that important. If you price out your menu at about 30 percent, your alcohol at about 20 percent, and you do not have much waste, then you should be making money. If you are not making what you should, dive deep. Are you buying right? Are you portioning right? Is there more waste than you thought? Is theft of product happening? Understanding those numbers will help you run the business profitably, and there is just no substitute for having this intimacy as part of your life.

✔ Make your website work for you Keep your website current,

right

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Know Make Marry

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PATRONS AND GUESTS SPEND ALMOST TWO BILLION DOLLARS PER DAY IN RESTAURANTS IN THE USA. YOU JUST WANT TO ENSURE YOU GET A LITTLE PIECE OF THAT LOTTO PRIZE, RIGHT?” beautiful, easy to maneuver, and meaningful to your story. Your story is the reason you are in this business. Your passion should be conveyed in every sentence, in every paragraph, in every picture, and in every part of your website.

✔ Marry your marketing and social media ...to maximize the benefit of both. Doing it yourself puts you behind the eight ball. You already have a job. Many jobs, right? This includes hiring and training the right staff, diving deep and often into your operating costs, coaching your staff to treat your customers as guests so that they become your friends. You have a big job, but in this day and age, a dedicated marketing/ social media person either in your organization or outsourced

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to a company that specializes in hospitality is critical to your success. And do note that that company must specialize — understand and live and breathe the hospitality business — or it will just spin wheels for you. You can spin wheels yourself. Invest wisely and the return here, assuming the first items in the checklist are accomplished, will pay off for years to come. Sage advice from Henry Pertman: Print this checklist, post it in your office, and check the checklist. Do it daily, stay current, and keep your eye on what you are doing right and more importantly, which checks are not checked. Then check. Check in with me for help or to chat anytime. HENRY PERTMAN is director, Hospitality Consulting at CohnReznick LLP, located in the firm’s Baltimore, Md. office. He can be contacted at 410-783-4900 or henry.pertman@cohnreznick.com. OCTOBER 2017 | 9


IN MEMORIAM | Lisa Keathley

Arty Alafoginis (m) in 2015 with daughter Eleni and son Frank, in Capital Meat’s dry age room (credit: Mark Gail)

Capital Meat’s Arthur “Arty” Alafoginis — a tribute

B

y all accounts, Arthur “Arty” Alafoginis was a character, with friendships that transcended all barriers. Whether in the meat business, the wider food industry, on the golf course, in the Greek church he attended, or from his childhood growing up in D.C., he was that guy who made everyone feel like a friend. Arty died this past June after a two-year battle with cancer. But his legacy lives on in his business — Capital Meat Company — in his family, and in colleagues who remember him well. Bart Farrell, director of food and beverage at Clyde’s Restaurant Group, says Arty’s knowledge of meat was legend. The two met in 1984 when Arty was at Bay State Beef and Farrell was a purchasing agent at the Old Ebbitt Grill. On a visit to Bay State, Farrell says, “I saw this big guy in a white coat and 10 | OCTOBER 2017

a warm hat, carrying sides of beef across his shoulder like they were five-pound weights.” In those days, meat was hung on guide rails and moved on hooks around the cutting room. “We hit it off immediately,” Farrell says. Arty was “one of the most knowledgeable butchers I’ve ever met. He taught several chefs and purchasing managers about meat and butchering. He was the last of the Mohicans when it came to butchering.” As the years passed, the Alafoginis and Farrell families came to know each other outside of the business. “Our friendship grew over the years,” says Farrell. “Our families know each other…they are like my own family. Arty was one of my closest and dearest friends. When they made him, they broke the mold for sure!” David Fanaroff, owner of Spectrum Foods, knew Arty for 34 years. When they first met, Fanaroff

was new in the meat business, working for a turkey processor. “When I met him, he was a big guy, very confident,” says Fanaroff. “I was unconfident.” But Arty made the young Fanaroff feel comfortable, and, over the years, they became friends. “He was a character in a positive way,” says Fanaroff. “What I mean, he had a personality that he could carry himself extremely well…and in all my years working with him, I never saw him ever get upset, even when things messed up. He had an easy demeanor in talking to people…easy-going, happy, nice guy.” To make the point, Fanaroff cited a story from last November when he was airlifted to a local hospital with serious health issues. Arty was in the same hospital. “He found out I was in the hospital and came over to where my family was to share his concern, even with the cancer he was going through.”

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Arty Alafoginis was not born to work in the meat industry. In fact, he wanted to be a history teacher. His dad George was a Greek immigrant who started a wholesale meat business in the 1940s — the Fresh Grind Meat Company — out of his garage on Prospect Street in D.C., selling cuts of meat to local families and restaurants. When George had a heart attack, Arty joined his brother Peter at what, by then, had become the Bay State Beef Company on L Street in Northwest D.C., and Arty’s history teacher idea was, well, history. Arty did all the jobs he needed to do to learn the business — from loading and driving the meat truck to the clean-up crew in the meat cooler — before he ever learned to butcher. And then he REALLY learned how to butcher. Says son Frank, “He was really really good at what he did. He knew all parts of

ALAFOGINIS cont. pg 11 foodservicemonthly


ALAFOGINIS cont. from page 10 the animal. He was great at buying the product, great at figuring out which suppliers had the best quality and yield. He was very detailed. He never wavered from his original goal to provide great quality, great service.” After Arty’s brother Peter died in 1989, Arty ran Bay State until 1995 when the Hecht company bought his 80,000-square-foot building. Arty sold the business side of the company to Sysco and tried retirement. It was not a good match for this gregarious, hard-charging guy! In 2002, he decided to launch a new meat company — Capital Meat — from scratch. “What allowed him to grow a new business,” Frank notes, “was extreme hard work and determination.” Not to mention the support from wife Joanne, who Frank says, “was equally responsible for the success of the business.” Today at the independentlyowned Capital Meat Company, there are 50 employees, many with careers nurtured by Arty. “There wasn’t anything he wouldn’t do for his employees,” Frank says. “Whatever he could do — teaching people about butchering meat, helping people learn sales — he was well respected and did what he could to benefit his employees, including health care, or paying for sick leave, or extended maternity leave.” Arty’s number one goal, Frank continues, “was his employees’ happiness.” Arty also loved working with chefs and restaurateurs. “He built

TACO BAMBA – SPRINGFIELD so many relationships with them, whether he worked with them or not, with his really outgoing personality,” Frank says. “He had a way of listening to people and making people feel important — whether it was clients, employees, or someone he randomly met at an event or wedding. Frank Alafoginis is Arty’s successor as president of the Capital Meat Company. Arty’s daughter Eleni works there, too, overseeing online ordering. (Older brother George works for Facebook.) Frank says his dad never forced or even encouraged him to be in the business. “In fact, he wouldn’t let me!” Frank laughs. “He made me go work somewhere else first! He let me chase any dreams I had and was always there for me. I couldn’t have asked for anything better in a dad or a boss.” Losing such a well-loved family member is difficult for any family. “But he’s still with us in a lot of ways,” says Frank. The Capital Meat Company will continue to strive for many of Arty’s goals — paying attention to food trends, monitoring changing ingredients, providing antibiotic-free chicken, lamb, beef, and pork, buying locally and regionally, and providing humanelyraised options for every product the company sells. “I had 31 years with him,” says Frank. “He taught me many great lessons. I know what to do to carry on in his memory and make him proud and continue on the way he wanted us to. He will certainly not be forgotten.”

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OCTOBER 2017 | 11


BOB BROWN SAYS | Bob Brown

Mastering goodbye is the key to repeat business

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on’t let your efforts go up in smoke at the finish line. Embrace a series of artful tactics and strategies to ensure a perfect ending.

1. Be hyper-vigilant at the end of the meal. Do your guests want to linger over Gran Marnier or bolt for the Cineplex? * Work your table to the bitter end. Offer coffee refills and clear sip sticks, dirty plates, and glassware. * Stay on the look-out for “check please” signals. Stay tuned for the “writing on the palm” — putting credit cards down and other gestures signaling guests want their checks pronto. Pre-print checks near the end of the meal. It’s impressive to present the bill at a moment’s notice. * Avoid the “in the bag letdown.” Don’t expect since your check is 60 bucks, it’s an easy $12 tip. Serve guests from start to finish.

2. Present the check and inform how to pay. * Time the check presentation. Some restaurateurs want the check presented when the guest asks. Others want it delivered just after the last sip of Louis XIII has been savored. And remember, if you push too hard, guests camp. If you disappear, your gratuity will take a precipitous dive. * Present the check and explain the payment process. Graciously present the check to the host or diplomatically place the check in the middle of the table. Try, “Mr. Jägermeister, (or ‘ladies and gentleman’), this is for your convenience. I’ll be happy to take it when you’re ready.” * Watch like a hawk, but don’t hover. How often have you seen 12 | OCTOBER 2017

guests march up to the host stand to pay an imaginary cashier? There’s nothing worse than a guest having to flag you down or go on an expedition to get the check. Get the credit card voucher, change, or room charge back ASAP. Respect guests’ time. * Don’t ask, “Would you like change?” This lazy, manipulative approach leaves guests fuming. Simply bring the change with the appropriate dollar denominations (singles, fives, tens, and twenties) to make it easy to tip you.

3. Make goodbye special. “Thanks and have a nice evening,” won’t cut it. * Deliver a “verbal thank you note.” Consider, “Mr. and Mrs. Hersey, thanks for celebrating your tenth anniversary. I’m glad you enjoyed the Iron Horse Pinot Noir. Have a pleasant trip back

to Ashburn. I look forward to your next visit.” Now you’ve reminded guests of your expert recommendations, and you’ve created a personalized farewell. * Thank all guests, not just the host. Don’t be fooled. There are plenty of “hidden referral” quiet types who’ll return with friends and family. * Assist guests. Help guests with jackets and belongings. Move the table for their comfortable departure. * Don’t dive for the tip. Lunging for your payout not only sends a negative message to your guests but to nearby guests as well. Focus on the ball, and the scoreboard will take care of itself. * Stand in the strategic goodbye position. In a final gesture of caring, stand in a place where guests must pass in order to leave. Smile, make

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eye contact, and, if cues permit, seal the deal with a handshake. Your guests’ intent to return and how handsomely they reward you hang in the balance. The outcome depends on how well you execute a gracious and thoughtful goodbye. Hospitality is a start to finish affair. It never ends until the curtain falls. BOB BROWN, president of Bob Brown Service Solutions, www.bobbrownss.com, pioneered Marriott’s Service Excellence Program. He has worked with clients such as Disney, Hilton, Morton’s of Chicago, Nordstrom, Olive Garden, and Ritz Carlton and works internationally with the prestigious 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 571-2462944 ©Bob Brown Service Solutions 2016.

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BITS & BITES | Lisa Keathley

Georgia on my mind

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o, not that Georgia! The Republic of Georgia. D.C.’s first Georgian restaurant — Supra — is set to open this fall in Washington’s Shaw neighborhood at 1205 11th Street, NW. Supra will introduce Washingtonians to the diverse cuisine and ancient wines of the Republic of Georgia. Taking its name from the Georgian word for a traditional celebratory feast, Supra will offer lunch, brunch, and dinner service.

The power of international exchange Supra’s founder and co-owner (with wife Laura) is Jonathan Nelms. Nelms has long been fascinated with Georgia, beginning with a teenage friendship with a Soviet-Georgian exchange student, who inspired him to embark on his own exchange year in the Soviet Union through the American Field Service. It was during this time that he had his first exposure to Georgian food and wine, a cultural passion that he channeled into a legal career focused on highrisk business transactions in Russia, Georgia, Central Asia, and the rest of the former Soviet Union. A fluent Russian speaker, he frequently travels to the region and lived, together with Laura and their daughters, for three years in Moscow. There, they observed the overwhelming popularity of Georgian restaurants among expats and locals alike.

Who’s in the kitchen? The kitchen will be helmed by Chef Malkhaz Maisashvili, who brings over 25 years’ experience preparing Georgian cuisine and is the former chef of the Embassy of Georgia in Washington. Supra’s menu will highlight the diverse, richly flavorful cuisine, which features many vegetable-forward small plates as well as fresh meats, breads, and cheeses. Broadly reminiscent of foodservicemonthly

Mediterranean and Middle Eastern cuisines, Georgia’s kitchens have been influenced over the centuries by many cultures due to its location at the confluence of many empires — from the ancient Greeks to the nations along the old Silk Road — while retaining a uniquely Georgian core. Focusing on Georgia’s distinct regional specialties, Supra will showcase signature Georgian dishes such cheese-stuffed khachapuri breads, a walnut-sauced chicken called satsivi, and pkhali, a vegetable pâté. Fresh herbs will be prominent throughout the menu, and guests can expect to see frequently used Georgian ingredients like pomegranates and walnuts in many dishes, from salads to soups to mains and desserts. Jonathan Nelms tapped Chef Malkhaz to lead the kitchen after two successful tasting dinners including industry experts, Georgian food enthusiasts, and neighbors completely new to the cuisine. In fact, Nelms and Malkhaz unknowingly connected years before. While celebrating their fifth wedding anniversary back in 2011, Jonathan and Laura Nelms dined at the Tbilisi restaurant In the Shadow of Metekhi, where Malkhaz was running the kitchen.

A Supra feast (Photo: Andrew Propp) inspired by the flavors and liqueurs of the region will round out the menu. With a wine culture believed to be the world’s oldest, dating back some 8,000 years, Georgians are as proud of their wine as they are of their food, with the country’s viticultural exports growing in sophistication, refinement, and frequency on Western shelves.

Not just food, but art, too… 2Scale Interiors designed the space, with Virginia-based JSV Construction, the team behind

the Russian-themed Mari Vanna in Dupont Circle, responsible for the build-out. The interior design focuses on Georgian art and culture, including displays of traditional Georgian hats and “supra” tablecloths, and art from Moscow, D.C., and Tbilisi-based artists, including a metalwork installation featuring the Georgian alphabet. The restaurant will open serving dinner, rolling out lunch and weekend brunch services shortly thereafter. For more information, go to: https:// www.supradc.com.

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Every meal is a “supra” In addition to featuring Georgia’s best-known and favorite dishes, Chef Malkhaz will also adapt forgotten recipes he collected while visiting every region of Georgia for the TV show “Treasures of Georgian Cuisine.” Wanting guests to feel like every meal is a “supra,” Malkhaz and his team will highlight the diversity of the cuisine and capture both the ancient traditions and modern face of the Republic of Georgia. Georgian wines and cocktails

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14 | OCTOBER 2017

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EXPO 2017

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THE LATEST DISH | Linda Roth

Chef Update: Emily Sprissler is executive chef at Fairfax-based Guest Services Inc. Gina Chersevani is working with Taqueria del Barrio in Petworth’s ever popular Upshur Street as a consultant to help refresh its bar program.

Just Opened:

T

Kwame Onwuachi

op Chef alumnus, Kwame Onwuachi, will head the kitchen at Kith and Kin at the Intercontinental Hotel at The Wharf in D.C. The 3,500-square-foot restaurant will feature Caribbean flavors, Creole cuisine, and African accents, taking advantage of Kwame’s travels and childhood.

CCCChanges: Chef/owner Charlie Palmer is completely renovating his Charlie Palmer Steak on Capitol Hill, including the bar, lounge, dining room, and private dining spaces. While making those changes, he will also debut a new food and beverage menu. Kudos to Bob Brown, who won the attendee survey, as the highest rated education session speaker at the NRA Show in Chicago this year. (See Bob Brown Says, page 12).

Wilson Hardware opened at 2915 Wilson Blvd. in Clarendon where Ri Ra Irish Pub used to be — and before that, it was a real hardware store, Virginia Hardware. It’s more of a 7000-square-foot pub with a patio lounge, mezzanine lounge, and a rooftop bar. Arepa House DC has opened in Adams Morgan at 2120 18th Street, NW where Halal Kabob House used to be. Succotash has opened at 915 F Street, NW, in the Equitable Bank building, where Platinum nightclub used to be. Ed Lee, chef/owner of 610 Magnolia in Louisville, Kentucky, created the new menu, as he did for the National Harbor location. Partners Michael Reginbogen and Jason Berry of KNEAD Hospitality + Design run design and operations respectively. Being from Kentucky, Edward determined which bourbons made the list, assisting beverage director, Brook Vandecar. The kitchen is manned by Dean Dupuis, formerly of Brasserie Beck, and Phil Cronin, who relocated from Kentucky. Brandon Williams’ seasonal farm

market stand is now a restaurant at 637 Florida Ave., NW called Fishscale, serving mahi-mahi, salmon, rockfish, snapper, and sea bass fish burgers.

Quick Hits: Med Lahlou and chef/partner Matteo Venini plan to open Lupo Marino at The Wharf, offering pizza and Italian street food. Lahlou also owns Lupo Verde on 14th Street and has one planned for Palisades. Alexandria Restaurant Partners plans to open an Italian restaurant in Old Town, Alexandria where Carluccio’s was at King and Union Streets. The ARP empire in Old Town Alexandria also includes Virtue Feed & Grain, Vola’s Dockside, Hi-Tide Lounge, and The Majestic. Great American Restaurants (GAR) plans to open a very big 250-seat restaurant in the Crown Farm development in Gaithersburg by spring 2018. Neighborhood Restaurant Group is planning to open restaurants, bars, and/or coffee bars at 1401 Pennsylvania Ave., SE near the Potomac Avenue Metro station on Capitol Hill where New York Pizza has been. Lucy, an Ethiopian restaurant, will open in November on Cordell Avenue in Bethesda where Grapeseed used to be. It’s the second Lucy (first open is in Silver Spring) for owners Mekonnen Abraham and his wife, Seble Lemma, who will add

more vegan dishes to the menu in Bethesda. The Secret Garden, a restaurant and beer garden offering American and German-inspired food, will open in Alexandria’s Del Ray neighborhood at 3410 Mt. Vernon Ave. where Señor Chicken used to be, with the same owner, Abe Hadjiesmaeiloo. The plan is to offer lots of American craft beers as well as draught beer from Germany and Belgium. Supra, which translates to “feast” in Russian, will serve Georgian (think Russia) food at 1201 11th Street, NW. The owners are Jonathan and Laura Nelms and chef Malkhaz Maisashvili, who was executive chef at the Embassy of Georgia. The Georgian connection comes from Jonathan’s stint working in Russia. (See full story, page 13.) Nino’s Bakery will open at 1310 L Street, NW near McPherson Square. The owner is Miranda Rinaldi, a former foreign service officer who adopted a dog in Italy named Nino. It’s slated to open in late fall. 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 linda@lindarothpr.com or visit her website at www.lindarothpr.com.

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16 | OCTOBER 2017

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FIRST PERSON | Rosanne Skirble

Was I nuts?

I

know nothing about the food business. But, I’m learning. My adventure in the culinary arts started as I was phasing in my retirement from Voice of America, where I had worked as a science reporter for more than 30 years. At a retirement seminar, I was advised to have a post-retirement plan. I had lots of plans, but a snack food company wasn’t one of them. So how was it that a week after I left my job in June 2016, I was at the opening of Whole Foods in Pentagon City with my Seedy Nutty product on the bottom shelf?

Becoming the Seedy Nutty lady Just after Labor Day 2015, I wrote an article for the Washington Post on the Crossroads Community Farmers Market. Crossroads is a trendsetter among markets in our region. It accepts government nutritional benefits, even doubles them, to make farmers market fruits and veggies accessible to those who can't otherwise afford them. Was this a fork in my road? Apparently, yes. I looked around and figured this was a place to test out the yummy seed and nut bark-like treat that I had first tasted in Israel. With blessings from my 80-year-old cousin, who gave me the recipe, I set up a stand as a cottage industry at the Crossroads market. I gave out free samples and could sing the gluten-free, salt-free, dairy-free virtues of Seedy Nutty healthyfor-you-anytime-snack in several languages, which helped engage the mostly non-English-speaking shoppers. And, then there is the fact that Seedy Nutty’s ingredients — peanuts, pecans, and pumpkin, sesame, and sunflower seeds — are

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good for you. I told them that, too. I sold out every week.

Biz-Edu 101 The market is under the umbrella of the Crossroads Community Food Network, a non-profit based in Takoma Park, Md. that offers educational programs in schools, operates a community kitchen, and runs a micro-enterprise training program for low-income food entrepreneurs. I offered to help with Spanish translation for the 10-week entrepreneurial business course in exchange for taking the course, team-taught by a former chocolatier from Wisconsin and an AmeriCorps Vista volunteer. I got insurance, a farmers market license, and took the ServSafe Test. My success at the Crossroads market led to a full in-box of invitations to sell Seedy Nutty at events like the Takoma/Langley Small Business Saturday, the Montgomery County Food and Beverage Fair, the Washington Adventist Family Fun Festival, the Takoma Park Presbyterian Church Alternative Gift Fair, and the University of Maryland student-run Yumpreneurship Showcase. It turned out that people really loved Seedy Nutty as a crunchy crumble over yogurt or as an afternoon pick-me-up snack.

SOPs and more In March 2016, I got the call from Whole Foods. Opening day at Pentagon City’s new store would be June 29. Yikes, just a few weeks away! This required a whole new level of paperwork, double insurance, and finding a commercial kitchen. I was still working my day job and, with the deadline looming,

had barely enough time to register with the FDA and write up the SOPs, along with the HACCP, recall, and

allergen plans required for a food

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OCTOBER 2017 | 17


FOOD SMARTS | Juliet Bodinetz

Potable water during hurricane-caused floods

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ast month, while watching the news about Hurricane Harvey in Texas and Hurricane Irma in Florida and the Caribbean, I was amazed and gutted by footage of the floods and the devastation that Mother Nature can inflict. Seeing the floods on telly, it struck me how ironic life can be — so, so, so much water flooding everywhere, but everyone’s first concern is to purchase potable water before and after the storm. News segments showed store shelves totally empty of water before the hurricanes arrived, with highly inflated prices due to high demand. We can actually survive for a long time without food — on average three weeks — but we can survive only about three days without water. Our bodies are 65 percent water. I wrote an article several years ago about what to do in a power outage due to a catastrophic storm and how you can save your food safely with no electricity or working refrigeration. But what are we to do in a water shortage caused by storms? What do we do if our water is not drinkable? Flooding can affect water filtration plants that make the water potable. Sewage back-up and overflow can also adversely affect water plants and the water supply. Several weeks after Harvey, sections of Texas were still under “boil water” instructions, and a few days after Irma, many parts of Florida were still without running water.

When flood water mixes… …with chemicals, as in Texas, and with sewage, as in most flood situations, a lot of really harmful chemicals and pathogens get mixed in the water. A first responder in Houston was diagnosed with the flesh-eating disease after conducting rescue operations in tainted flood waters. Flood waters also adversely affect crops. In Florida, the Food 18 | OCTOBER 2017

To avoid spreading disease…

WaterBob Emergency Bathtub Water Storage Store 100 gallons of emergency water in your bathtub and Drug Administration (FDA) announced, “Fresh fruits and vegetables that have been inundated by flood waters cannot be adequately cleaned and should be destroyed.” Produce is not allowed to be sold or consumed by the public if it has touched flood waters. Also, if you have been exposed to flood waters and have had to walk in it, bathe as soon as possible or have some disinfectant on hand to apply on cuts or wounds.

Before the storm… Be prepared. Purchase bottled water or fill containers with potable water before the storm comes. Also, consider filling your bathtub with water to be able to flush your toilets. I saw a tub-sized plastic bag called “Waterbob” for less than $25 that can be used in a tub and which will hold 100 gallons of potable water. It also includes a pump dispenser that you can use to fill up other containers. The water is supposed to stay fresh for up to 16 weeks. Estimate that most people need at least two quarts of water per day.

During the storm… Avoid flood waters, if you can, to avoid possible infection. Drink only

stored/bought water. Use potable water to wash your hands and brush your teeth. Your pets need potable water to drink, too.

After the storm… Refer to your local authorities to find out when tap water is safe to drink. Flush toilets with water you might have stored from your bathtub or use leftover water from hand or dish washing. If you are told to boil water first before drinking it, boil the water for a rolling boil for at least 10 minutes for it to be considered safe. Note, however, that many chemical pollutants will not be removed by boiling. Using bleach to disinfect water is also an option as long as the bleach contains no extra whiteners or scents. The formula when using household bleach containing 5.258.25 percent chlorine, according to the Washington State Department of Health, is five drops for every one quart/one liter of water. Bleach will not kill some disease-causing organisms commonly found in surface water, and it will not remove chemical pollutants. Keep your boiled or bleached water in tightly closed clean and disinfected containers. If you have well water, it will have to be tested and disinfected after the flood waters recede.

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…make sure you wash your hands often with potable water and soap. Food that has touched the flood waters will have to be thrown out. You can recondition/save canned goods if you wash the cans and remove the labels before opening if they are not dented or damaged. If the labels are removed from cans, you will have to relabel the cans with the common name of the food. Whether it is your home or a restaurant, you will also have to clean and sanitize all surfaces that have been touched by the flood waters. If your equipment is made of wood or plastic laminate, it should be discarded. Your stainless steel equipment should be safe after cleaning and sanitizing. Unfortunately, there is always the possibility of mold after a storm — presume that there is mold on any surface if it is still wet for more than 24 hours. You will have to flush all equipment with waterlines, such as your ice machines and your drink dispensers. You will have to discard and replace flooring and any upholstered furnishings from your dining room. I personally suggest – if there is any doubt in regards to your food, equipment, or furnishing – it’s best to discard and replace. Health is more important than saving a seat cushion or a can of food. Stay Safe! Please. JULIET BODINETZ is the executive director of Bilingual Hospitality Training Solutions and has over 30 years industry and training experience. Her team of instructors’ specialty is 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. www.bilingualhospitality.com, juliet@bilingualhospitality.com or 443-838-7561. For Latest Food Safety Tips: Become a Fan on Facebook or Twitter: @BHTS

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ASSOCIATION NEWS - RAM | Marshall Weston

Securing your payments processing

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ctober marks the two-year anniversary of the U.S. migration to EMV smart-chip enabled payment technology. Despite the fact that the migration was accompanied by a card-present fraud liability shift to the party using the least secure technology, Visa reports that only about two million U.S. merchants have transitioned to this new level of technology. This leaves nearly 67 percent of U.S. merchants vulnerable, as fraudsters turn their focus to non-EMV enabled businesses. EMV, which stands for Europay, MasterCard and Visa, is the global standard for cards equipped with computer chips and the technology used to authenticate chip-card transactions. EMV cards are embedded with a smart chip that creates a unique transaction code that cannot be used again, improving the payment security for consumers.

How criminals take advantage Criminals prefer magnetic strip cards. When criminals purchase credit card numbers, the data – regardless if it is magstripe only or EMV technology – is loaded on a standard magstripe counterfeit card. If they attempt to use the counterfeit card as an EMV-enabled terminal, the terminal can detect that the card being used has EMV capabilities and the system will prompt the fraudster to “dip” the card instead of swiping. Attempts to process the transaction without “dipping” the EMV enabled card will be declined. Some fraudsters have been scamming your businesses for years without you knowing about it because, previous to the liability shift, the issuing bank was taking the loss. All the scammer has to do now is call the credit card company after the card is swiped at an old foodservicemonthly

terminal and claim that the charges on the chip-enabled card weren’t accurate, leaving you to empty your pockets. While the chargeback amount may not be big, it wouldn’t take many of these false chargebacks to really cut into your profits. Without the ability to accept EMV transactions, business owners are seeing liability shift chargebacks for which there is no defense. If upgrading to EMV simply isn’t an option for your business, here are a few tips you can use to protect yourself from fraudsters. • Verify that the last four digits of the card number match the last four digits on the printed receipt • Compare the signatures on the card and receipt • Check cards for legitimate features like holograms, logos, CVV/CID/ CVV2, and AVS verification, etc. • Never rerun a card if it declines – for any reason

Comprehensive coverage EMV chip technology improves security by providing card authentication. However, the most advanced credit card thieves can rewrite the magstripe, tricking even new EMV chip-reading machines to think the card is chipless when swiped. If you have purchased the EMV card-reading equipment, but you are not encrypting transactions as part of your upgrade, your business may still be at risk. While EMV-enabled terminals offer increased security and reduces credit

card fraud, you need to employ a comprehensive approach for the best security. Tokenization – replacing card data with a “token” protects card data while at rest in your POS system. This is particularly imperative in a hotel environment, where customer data is typically stored for days, weeks, or even years. Even if your system is hacked, tokenization makes the data stored in it unusable to cybercriminals. End-to-end encryption – this powerful technology removes card data from the merchant’s network, protecting the data in transit so it cannot be intercepted or monetized.

Incident management program – According to the Association of Certified Fraud Examiners, nearly 50 percent of small businesses fall victim to fraud as some point in their business life cycle. Every business should have a plan in place for how it will handle an incident, should one occur. Containing the breach, responding quickly, and communicating appropriately is the best way to prevent reputation damage and stem losses. Article written by: Heartland Payment Systems, a Global Payments Company. For more information, contact the Restaurant Association of Maryland at membership@ marylandrestaurants.com.

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OCTOBER 2017 | 19


WHINING ’N DINING | Randi Rom

Open for biz… Chef Kevin Perry, owner of Liv2Eat has joined forces with (the amazing) Chef Cyrus Keefer to open a new restaurant called In Bloom, in the former Liv2Eat space at 1444 Light Street in Federal Hill. The duo will work together to offer a diverse, seasonal menu with a focus on Maryland ingredients. The space features a main dining room, an herb and vegetable garden, and the back dining room and courtyard are available for private dining and special events. The interior capacity is 80, with an additional 20 seats outside. InBloomRestaurant.com. Mah gurl Nikki McGowan-Marks opened a shared commercial kitchen (3,000 square feet) at McHenry Row in Locust Point called Share Kitchen that features fryers, a flat top grill,

stand-up freezers, a Vulcan range, prep tables, shelving, a 12-foot hood, convection oven, and a walk-in fridge. Nikki is totally ensconced in Nikki McGowan- the B’more food Marks, owner of scene — she’s a Share Kitchen. chef, is on the (Photo by André committee for the Chung) Maryland Mobile Food Vending Association, operates a kitchen on wheels (MindGrub Café), and hosts private cooking classes for kids at Madame Cours de Cuisine (MadameCooks.com), which is located within Share Kitchen. There’s also special event space for meetings with a 12-foot wooden table that she

made herself. I mean…c’mon — when does she sleep? ShareKitchenBmore. com. The Elephant opened just over a year ago in Mt. Vernon in a rebranded version of the Brass Elephant restaurant — a beautifully appointed, iconic 1850’s mansion in Mt. Vernon. Now, the owners have unveiled their speakeasy concept (think hand-crafted cocktails, small plates, and globally inspired street food), called Upstairs @ The Elephant. Upstairs features two lounges that showcase a 32-foot white marble bar from Italy, backgammon, and a traditional billiard room lined with Tiffany stained glass windows. TheElephantBaltimore.com.

Comin’ soon… Stanford Kitchen, part of the Blueridge Restaurant Group that operates sit-down restaurants in Columbia and Rockville (as well as Orlando, Florida), is coming to Baltimore County in early 2018. The restaurant has a 4200-squarefoot lease in the former Stone’s Cove Kitbar, located directly off Owings Mills Boulevard and Stevenson University in Owings Mills. The restaurant (130 seats) will feature made-to-order American food, an open-air kitchen, and a large patio. The concept will be slightly smaller in size than the Stanford Grill in Columbia, which, FYI serves ginormous portions. Showroom, a new cafe and performance venue is slated to open soon at Motor House, a nonprofit arts hub, gallery, and performance space at Station North in downtown Baltimore. The 2,800-square-foot space will feature bar and table seating for 70, with chef Daniel Horowitz in the kitchen. MotorHouseBaltimore.com.

What’s happening… Baldwin’s Station in Sykesville is teaming up with The Red Devils 20 | OCTOBER 2017

(TRD), an amazing Baltimore-based non-profit that provides support services for families fighting breast cancer. And, since October is breast cancer awareness month, the station has created a promotion called “Dining with the Devils” that offers a special Sips & Sweets menu with a portion of the proceeds to benefit TRD. Menu items will include Mammograham’s (a yummy s’mores like treat — think marshmallow smashed between graham crackers), Red (devil) Velvet Cake, and Ta-TaTini cocktails. Manatawny Still Works is sponsoring the promotion. BaldwinsStation.com. The-Red-Devils. org. On Saturday and Sunday, October 14-15, B’more’s historic Federal

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Oysterfest will highlight Baltimore's Annual Oyster Shucking Contest this month Hill neighborhood transforms into an Oyster Lovers Paradise when Oysterfest (the brainchild of the folks from Ryleigh’s Oyster) hits the streets! Highlighting the seafoodstudded food festival is the 7th Annual Baltimore Oyster Shucking Championship, presented by Heavy Seas. Live entertainment, oysteropeners competition, fried oysters, grilled oysters, smoked seafood, craft beer, wine, and over 10 types of raw oysters — with shells recycled via the Oyster Recovery Partnership. General admission is free and open to the public. VIP “ticket bundles” are available in advance! A portion of all Oysterfest proceeds will benefit the missions of Oyster Recovery Partnership and Living Classrooms Foundation, Shipboard Department. Ryleighs.com.

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LOCAL COOKS | Alexandra Greeley

Meet Katherine Newell Smith — if you haven’t already! Women in the food world may have many traits: outgoing, energetic, super-busy, very talented, ultra-organized. But one local culinary expert can claim them all… and more! Her name: Katherine Newell Smith. Indeed, she seems to know nearly everyone in the metro-area food scene…and beyond! After all, she is a long-time food publicist with an extensive local and national network throughout the culinary world — including writers, editors, chefs, farmers, policymakers — with an enviable ability to connect its movers and shakers.

Hooked to cook How did this dynamo get started in the culinary world? “At age 10, as part of a Girl Scout cooking badge, I prepared a meal of steak, creamed spinach, baked potatoes, and chocolate pudding for my family and guests,” she said. “I got such rave reviews, I was hooked to cook.” In college, where she majored in biology and chemistry, Smith took an experimental cooking class in the home economics department and let her science professors critique her dishes. “During that time, I also discovered Gourmet magazine,” she said. “That became my real teacher. I made the centerfold menu each month for years. That taught me so much about technique,” she said. “Cooking became such a gratifying and creative outlet.”

Science vs hospitality — no contest! She worked her way through college at a local resort and found she preferred the hospitality business to a career in a lab. She acknowledges, however, that the detailed, research-oriented science training and her love of writing helped shape her future as a foodfoodservicemonthly

Chefs Joachim Splichal, Vito Gnazzo, and Michel Richard join Katherine Newell Smith to discuss "Get Well Gourmet," Today Show, 1988 centric publicist. For the next several years, Smith worked in the hotel business in California, Florida, Atlanta, and Manhattan. She left to start her own events and PR business in NYC — KNS Promotion, Inc. After she met and married her husband, Alan Miller, and the couple moved to Los Angeles, her career took a sharp turn into the food world.

Gourmet food for patients “I became the director of communications for Hollywood Presbyterian Medical Center.” she said, “On the first day, I toured a new wing that had a state-of-the-art kitchen. I told the dietary director that we were going to bring in chefs to create gourmet menus for patients. She was very skeptical until Michel Richard, Joachim Splichal, and Vito Gnazzo agreed to help. “That was my first lesson on how generous people in the culinary world are,” she said. “The group created a gorgeous menu. We named the program Get Well

Gourmet. Patients loved it, and it got national attention.” A year later, the couple moved back to Washington, D.C. Working as a freelance food writer, Smith had the idea for a story called “Home on the Range,” where she would interview prominent chefs about what they cooked at home. She contacted Jean-Louis Palladin, whose restaurant, Jean-Louis at the Watergate, rocked the local food world. He readily agreed but later called to suggest, instead, that she cover a charity dinner where he was cooking with Roberto Donna at the home of Ann Brody. Smith showed up early and hit it off with Brody, who was senior V.P. at Sutton Place Gourmet (now Balducci’s). Two weeks later, Smith was made director of communications at the specialty food chain. “Ann has been an amazing influence.” says Smith.

Promoting passion! During her stint there, she helped put Sutton Place on the national map, appeared regularly with

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Smith with Julia Child, 1993 cooking segments on WJLA, WBAL, and FOX 5, and had a radio show, Kate’s Kitchen, where she even interviewed Julia Child. “It was such fun,” she said. “I got to promote foods raised or made by people with great passion. It’s what I still do…I promote passion.” After she left Sutton Place, she restarted KNS Promotion, representing Michel Richard when he moved to D.C., DC Central Kitchen, Vanns Spices, Chipotle, Choolaah Indian BBQ, and others. From corporate jobs to starting her own food PR firm to represent chefs, food products, restaurants, and nonprofits, Smith’s life revolves around hospitality — and food. She has also been very active with Les Dames d’Escoffier, where she has served as international president as well as a four-term D.C. chapter president, and where she has developed some of her closest friendships. After all, D.C. is really a foodie world…and Katherine Newell Smith is one of its grande dames! OCTOBER 2017 | 21


MY TAKE | Michael Sternberg

…on customer service

W

e’ve all been there — 45 minutes on hold listening to a recording tell us how important we are to the company we are calling. Just when you are about to give up and hang up, finally, a phone bank operator comes on the line to repeat the “importance of your call” in a tone even less enthusiastic than the recorded message. And that’s the start of your typical customer service experience.

Customer service departments need a lesson from restaurants. Think about your most recent full-service restaurant experience. Chances are you were welcomed cheerfully by a smiling host. You were cordially escorted to a comfortable table and wished a sincere “Enjoy your meal.” Shortly thereafter, a server most probably approached you promptly and greeted you, again cheerfully. In most cases, you came to the restaurant hungry and thirsty and, before you had committed to spending a dime, the restaurant gave you bread and water for free, seeing to your immediate needs. Your servers, on greeting you, probably offered alternative beverage choices including alcohol. They advised you during the ordering process, did their best to translate your order, with any necessary alterations to the kitchen, and ensured that your meals arrived promptly and properly prepared. Throughout your meal, you were cared for by eager, well-meaning folks wanting to make your meal pleasurable. In worst cases, when something went wrong, these same people did their best to make things right. Now think about your most recent customer service department experience – long hold times, 22 | OCTOBER 2017

meaningless recorded messages, lousy hold music, (is there a study somewhere suggesting that mundane hold music makes people more receptive to bad news?), scripted platitudes about how much your business means, and, if the problem requires anything out of the ordinary, a further hold while a supervisor is hunted down.

service department. In ancient cultures, hospitality was defined as welcoming the stranger and offering food, shelter, and safety. While customer service departments will probably not offer you a sandwich, they should be offering us a sense of shelter and safety by expressing that their purpose is to advocate on our behalf.

Different businesses, but…

A case in point…

I understand that they are different businesses, and you, the reader, might feel that they are unrelated — different businesses with different purposes — but my argument is that they are not. The link that should tie them together is hospitality, and yet customer service departments don’t seem to get that. The typical customer service transaction is exactly that — a transaction-based exchange of “You’ve got a problem, and I will fix it. Case closed.” Hospitality, on the other hand, is based on establishing good will, something that should be the paramount mission of a customer

I recently had a terrible experience with Verizon customer service (I know, you’re shocked!) in which my nine-year patronage was reduced to their valuing my continuing as a customer at $35. Why? Because that is what the customer service guidelines allowed for. Neither the customer service rep nor the customer service supervisor could override the guidelines. In all, I spent over three hours on the phone or online with various Verizon employees. When pressed and with nothing else to offer, the customer service rep suggested I call the “customer retention team” and start the process over with them.

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My response, of course, was that I shouldn’t be the one working at continuing as a Verizon customer. Three hours was investment enough on my part. Let’s go back to a restaurant situation. Can you imagine any restaurant not responding positively to a guest spending three hours trying to remain a guest? Every restaurateur is going to bend over backwards to ensure that guests know how valuable they are to the business. A sense of hospitality ought to be the driving force for all businesses. It creates trust and security that the relationship is not one-sided but rather mutually beneficial. Restaurants do that every day. MICHAEL STERNBERG is an awardwinning expert in a wide array of foodservice venues, including restaurants, hotels, stadiums, arenas, and airports, with operations ranging from full-service to grab & go. He is CEO of Sternberg Hospitality, a full-service restaurant and hospitality consultancy, and a principal in Mokja Ventures, an investment fund for creative, scalable restaurant concepts. He can be reached at: michael@ sternberghospitality.com or 703-298-2706. foodservicemonthly


ASSOCIATION NEWS - OCHMRA | Susan Jones

an EXTENSION of your kitchen

Sales for 2018 Expo have begun

T

he highlight of the winter is just around the corner as the Ocean City Hotel-Motel-Restaurant Association is actively preparing for the 44th Annual Ocean City Spring Trade Expo — March 4-5, 2018. Coined, “coming out of winter hibernation” by one longtime exhibitor, this Expo is a longstanding tradition. As the producer of the largest Mid-Atlantic trade Expo, the OCHMRA’s goal is to connect hospitality industry buyers and sellers. With the industry being time-starved, the Expo provides the perfect opportunity to do one-stop shopping at nearly 400 exhibits. Exhibitors are eager to showcase new and innovative products and provide samples of their latest product lines. Many exhibitors feature show specials which offer steep discounts. The Expo features three exhibit halls, two of which are waterfront. Attendees come from as far north as Wilmington, across the Bay Bridge, and south to the eastern shore of Virginia. The Expo is open only to hospitality professionals. To attend, guests must be in the lodging or dining business, a liquor store, convenience store, cafeteria, nursing foodservicemonthly

home, hospital, or school, etc. Exhibit booths range from $350$705 and are the most affordable in the industry. The goal isn’t to make huge profits but to bring together industry buyers and sellers. For more information, check out www.oceancitytradeexpo.com or call Susan or Liz at 410-289-6733.

J1 Summer Work Travel Program under attack The Association is growing increasingly concerned about the J1 visa situation. During the spring, an Executive Order entitled “Buy American, Hire American” was signed by the Trump Administration. The order was designed to strengthen protections for certain Americanmade goods and calls for a review of certain legal visa work programs. Initially, the H-1B visas garnered the most attention from the Administration. However, the J1 Visa has become the most recent visa program to draw the wrath of the Administration. An August 27 Wall Street Journal article stated that the Administration is considering taking action to reduce or eliminate

Hors d’oeuvres Entrees Gourmet Sides Components Vegetarian Gluten-Free KABOBS.COM 800.732.9484

2018 OCHMRA EXPO cont. pg 25 The Newsmagazine Foodservice Professionals Rely On

OCTOBER 2017 | 23


2

f W C 4 w W a t t

s c A s T A A l t o p

H M Wagner’s Annual Fall Show Served up Excitement and New Products

24 | OCTOBER 2017

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V H o A p

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2018 OCHMRA EXPO cont. from page 23 five J1 visa programs: Summer Work Travel, Intern, Trainee, Camp Counselor, and Au Pair. There are 4,000 seasonal employees in OC which fall under the J1 Summer Work Travel portion of the visa. This allows foreign students to spend up to four months living and working temporary jobs in the U.S. Of course, the political dynamics surrounding the issue are challenging, but it is clear that the Administration intends to make substantial reforms to the program. The American Hotel & Lodging Association has been working with Americans for Cultural Exchange to lobby both the Administration and the Congress to limit the impact of the rumored changes to the J1 program. Senators Ben Cardin and Chris Van Hollen and Delegate Andy Harris have all signed on with other politicians to urge the Administration to keep the J1 program in place.

We urge you to visit Americans for Cultural Exchange website (https://www. americansforculturalexchange.org/) and utilize its action alert area to share your story on the importance of J1 visas for your business. Senator Cardin says it is best to put a “face to the story” by describing the impact the J1 exchange programs have had “on your life, business, and family.” As an example, Dough Roller Restaurants and Breakers Hotel owner Bill Gibbs wrote about the cultural night he created for his J1 students. “Our (J1) employees celebrate the Fourth of July with us by dressing up and watching the fireworks at night; some have gone to Ravens football games with my family.” Members are also encouraged to call or write the White House and their representatives about this issue. SUSAN JONES is the executive director of the Ocean City Hotel Motel Restaurant Association.

Give Us a Taste

Back for an Encore Rick Ferrante has been involved in the foodservice industry for over 35 years, most recently as national accounts manager with Clemens Food Group, and previously as president of Nick’s Sausage Company. The Ferrante family has had the pleasure of developing many great business relationships over the years that have resulted in longstanding friendships, and are extremely proud and eternally grateful to everyone who has played a role in the family’s success. Life changes, opportunities may come and they may pass, but one thing that has never wavered is the passion Rick has for the sausage industry. It is his roots, it is where he started, and it is his opportunity to continue what he has crafted over three decades. As a result, the Ferrantes are extremely proud to present their family-owned Encore Sausage Company. Rick is back for an encore, back to build upon what his family began many years ago. Rick and his family are excited for the new opportunity at hand and look forward to once again sharing the high aspirations held for this company. Over the years, the Ferrante family has predicated its business upon producing only the finest quality product, supported with the utmost customer service. The Ferrantes look forward to once again earning an opportunity to let the product do all of the talking.

For inquiries or samples, contact Encore Sausage Company at 301-322-2242 or rick@encoresausage.com foodservicemonthly

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OCTOBER 2017 | 25


SEEDY NUTTY cont. from page 17 processing license from the Maryland Department of Health and Mental Hygiene. Plus, I had to bake, bake, bake! My kitchen (Meals on Wheels, Takoma) was inspected a few days before demo day in Pentagon City. I retired the week before. Today Seedy Nutty is also sold in the Silver Spring Whole Foods, at the Silver Spring American Film Institute concession stand, and is stocked by Guerilla Vending in its machines in District Market and Atlas Brew Works in Washington. Seedy Nutty packages and shaker jars were even shipped to the South

Pole where hungry NOAA scientists devoured them.

From there to here My journey to retirement has left me with a business that turns out is a lot of hard work, online, in the kitchen, delivering orders, and showing up for demos and special events. This leaves me at a crossroads. Charting a new course to expand would require a production facility, building a much larger distribution network, and serious marketing. Am I too chicken to cross that road? Perhaps, but maybe there is another course. It’s possible that I have sown the seeds for another

entrepreneur who can take Seedy Nutty from its sweet spot among locals to a broader market looking for a healthier way to snack. I am also considering gifting Seedy Nutty to a non-profit that is a good fit. Let’s just say I am pondering the alternatives that make sense for the company and for me. ROSANNE SKIRBLE is a freelance writer and founder and owner of Seedy Nutty, www. seedynutty.com. She can be reached at www. seedynutty.com or on Facebook https:// www.facebook.com/seedynutty/. Crossroads Community Food Network: www.crossroadscommunityfoodnetwork.org.

Seedy Nutty Products - The name speaks for itself.

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INDEX TO ADVERTISERS

Tell them you saw it in Foodservice Monthly Abeulita ............................................................... 19 Acme Paper ......................................................... 17 Barter.................................................................. 28 Bi- Lingual Hospitality ........................................... 25

26 | OCTOBER 2017

Capital Meat .................................. Inside Front Cover Chesapeake Insurance ......................................... 27 Ecolab ................................................................... 3 Encore Sausage ................................................... 25 H&S Bakery ........................................................... 5 Itek ..................................................................... 26 Ila Blue Ideal Catering .......................................... 26 KABOBS .............................................................. 23 The Newsmagazine Foodservice Professionals Rely On

Martin Bamberger ................................................ 13 Maryland Food Center Authority ....... Inside Back Cover Metropolitan Meat, Seafood & Poultry ....... Back Cover OCHMRA ............................................................... 8 Ram EF ............................................................... 20 Ram W .................................................................. 4 Sandalya, csi ........................................................ 1 Tech 24 Construction ........................................... 11 foodservicemonthly


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RAR RESTAURANT ACTIVITY REPORT

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.

LOCAL FRY 21 E. Cross St. Baltimore MD 21210 410-244-1283 info@thelocalfry.com www.thelocalfry.com An employee at Local Fry confirmed the owner would be opening a second location at 21 E. Cross St. in Baltimore, Maryland 21210. The new location is expected to open in early 2018. The Local Fry is a specialty fry shop serving gourmet comfort food in a casual setting. Contact number listed 410-244-1283 is for the original location. VILLAGE JUNCTION BAKERY CAFÉ 1332 Sulphur Spring Rd

Arbutus MD 21227 410-247-7744 www.villagejunctionbakery.com Village Junction Bakery Café, 1332 Sulphur Spring Rd in Arbutus, Maryland 21227 is now under new ownership. The menu will continue to serves old-fashioned doughnuts, Danish, buns, cake, bagels, and bread. Contact number listed 410-247-7744 is for this location. KUNG FU TEA 1001 W. Main Street Charlottesville VA 22903 804-254-1746 www.kfteausa.com/ A new location of Kung Fu Tea will be opening at 1001 W Main Street in Charlottesville, Virginia 22903. The tea house will serve a variety of hot and cold teas, coffees, milks, yogurts, punches, and slushes. In addition, a September opening is expected. Contact number 804254-1746 is for Richmond, VA location. CASA DEL BARCO 11500 Midlothia Turnpike Chesterfield VA 23235 804-775-2628 www.casadelbarcova.com A new location of Casa Del Barco will be opening at the Chesterfield Towne Center located at 11500 Midlothian Turnpike in Chesterfield, Virginia 23235. The restaurant serves upscale Mexican food as well as full ABC with an extensive craft cocktail menu. In addition, the new location is slated to open by end of 2017. Contact number 804-775-2628 is for original Richmond location. RESTAURANT 200 Massachusetts Ave. NW Washington DC 20001 212-243-4020

An employee at Union Square Café confirmed the owner would be opening a new sister restaurant at 200 Massachusetts Ave. NW in Washington, DC 20001. The quick-service eatery will serve breakfast sandwiches, gourmet coffee, and grab and go fare. Contact number listed 212-243-4020 is for Union Square Café. TAYLOR GOURMET 888 17th St. NW Washington DC 20006 202-684-7001 info@taylorgourmet.com www.taylorgourmet.com A new Taylor Gourmet is expected to open at 888 17th St NW in Washington, DC 20006. The menu will serve Italian hoagies, chicken sandwiches, pasta salads and vegetarian options. An Italian market on premises will also sell imported and domestic cured meats and cheeses and other authentic Italian market goods. The contact phone number 202-6847001 is for the original location at 1116 H Street NE, Washington, DC 20002. COOKIE DOUGH & CO. To Be Announced Washington DC 20036 301-469-6000 info@cookiedoughandco.com www.cookiedoughandco.com A new location of Cookie Dough & Co. is expected to open in early 2018 at a to-be-announced location in Washington, DC. The menu serves raw cookie dough by the scoop, cone or pint. Contact number listed 301-469-6000 is for the original location at Westfield Montgomery Mall. The best way to reach Dan Zhu, is via email at info@cookiedoughandco.com. FRACTURED PRUNE DONUTS 1604 Village Market Blvd. Leesburg VA 20175 302-332-8833 www.fracturedprune.com UPDATE!! We previously reported that the Fractured Prune would be opening a new location at 1604 Village Market Blvd., Suite 120 in Leesburg, Virginia 20175 by March. We now know the donut shop will open fall 2017. The quick service restaurant serves high-end, custom donuts with flavors like French toast, black forest, and "O.C. Sand" (honey glaze with cinnamon sugar). Contact number 302-3328833 is for corporate office in DE. NON FICTION COFFEE 1961 Chain Bridge Road Tysons VA 22102 202-289-3600 A new coffee shop called Non Fiction Coffee will be opening inside the Isabella Eatery located at 1961 Chain Bridge Road in Tysons, Virginia 22102. The coffee shop will feature scones, biscuits, croissants, and danishes produced by a pastry chef. Along with a variety of coffee drinks, the shop will also offer fresh juices, mimosas and bloody Marys. Contact number 202-289-3600 is for Graffiato in Washington, DC which shares the same owner. SHRIMP SHACK 11500 Midlothian Turnpike Chesterfield VA 23235 804-775-2628 A new restaurant called Shrimp Shack will be opening at the Chesterfield Towne Center located at 11500 Midlothian Turnpike in Chesterfield, Virginia 23235. The restaurant will serve dishes with tropical ingredients and many influences from the sea, including local and ethically sourced seafood options. In addition, a late 2017 opening is expected. Contact number 804-775-2628 is for Casa del Barco which shares the same owner.

28 | OCTOBER 2017

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THE WHARF Washington DC 20024 202-364-1919 www.politics-prose.com An employee at Politics and Prose confirmed the owner would be opening a new location at The Wharf’s District Square, 690 Water St. in Washington, DC 20024. The menu offers coffee, tea, snacks, baked goods and ABC. Contact number listed 202-364-1919 is for the original location. COWBELL KITCHEN 116 East Market Street Leesburg VA 20176 304-433-7665 cowbellkitchen@gmail.com www.cowbellkitchen.com A new bakery called Cowbell Kitchen will be opening at 116 East Market Street in Leesburg, Virginia 20176. The bakery will offer fresh baked pastries and desserts, gourmet grilled cheeses, hand-crafted breakfast sandwiches as well as smoothie bowls made with fruit, nut butters and homemade granola. In addition, a September opening is expected. Contact number for the new bakery is 304-433-7665. NANDO’S PERI-PERI TBA Rose Ave Pike & Rose Baltimore MD 20852 202-898-1225 www.nandosperiperi.com Nando's Peri Peri will be opening a new location at the new Pike & Rose development in Baltimore, Maryland 20852. The new location is expected to open in early 2017. Nando's serves a menu of Portuguese flame-grilled chicken that has been marinated for 24 hours and is grilled to order over an open flame and has restaurants worldwide. Other menu items include steak sandwiches, veggie burgers, a wide range of salads, baked items, a dessert menu along with hot and cold drink options. Service is counter/casual with a carry-out and catering menu. Contact phone number 202-898-1225 for original U.S. location in Washington D.C. IN BLOOM 1444 Light St. Baltimore MD 21230 443-449-7129 An employee at Liv2Eat, in Baltimore, Maryland confirmed the owner plans to close this location in late August for renovation and reopen as a new concept. In Bloom will offer worldly cuisine, small plates and appetizers. CURITIBA ART CAFÉ 919 Caroline Street Fredericksburg VA 22401 540-371-2008 A new café called Curitiba Art Café will be opening at 919 Caroline Street in Fredericksburg, Virginia 22401. The café will offer coffee house drinks as well as wine and will stay open late. In addition, it will have a furniture boutique component. A fall opening is expected. LES CREPES 3325 W. Cary Street Richmond VA 23221 804-495-3650 A new location of Les Crepes will be opening at 3325 W. Cary Street in Richmond, Virginia 23221. The 3,500 sqft creperie will offer sweet and savory crepe dishes, including its signature brownie crepe and crepe cake, as well as seafood and carbonara crepes. In addition, a September opening is expected. Contact number 804-495-3650 is for Stony Point location in Richmond.

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OCTOBER 2017 | 3


When it absolutely,positively has to be extraordinary Metropolitan‌ No One Brings More to The Table.

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October 2017

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