We firmly believe that achieving exceptional quality doesn’t have to be an uphill battle. Our mission is to empower business owners like you to elevate their enterprises
At our core, we live and breathe hospitality. We understand that the heart of any dining experience lies in outstanding food, impeccable service, and unforgettable moments. Our dedication stems from a deep-seated desire to support and educate the entire spectrum of the hospitality industry, from restauranteurs to chefs, servers, and bartenders.
A NOTE FROM ANNE
As many of you know, I am a Floridian at heart! I was born in Pennsylvania, but my family moved to Ft Lauderdale, Florida before high school I like to joke that I lived in South Florida before it was cool Which is why it was so much fun bringing the FOODIFY team to one of my favorite places last month.
South Florida is an amazing case study in the importance of focusing on improvement Today, in a post-covid world Miami and the rest of South Florida are BOOMING There are construction projects on every street corner, and motivated by less taxes and the new world of remote work, each year more and more people are choosing South Florida as their new home
Which means as a hospitality expert, it is fascinating to see this play out in the restaurants and dining options now available in Miami. South Florida is now the place where a global audience with a high level of taste meet what at one time was a series of sleepy beach towns And together, this blend has created inspired cuisine in a laid back atmosphere focused on relaxation and enjoyment
But it wasn’t always like this South Florida is showing the world that complete transformation is possible on a global scale Who we are today does not define who we will be tomorrow
There was a time when Ft Lauderdale was just where the spring-breakers went And Miami was the place for retirees from New York
This isn’t just about Covid and Technology Those looking to escape the north could have picked any number of Florida towns to find refuge But it was South Florida that has captured their hearts And together they have completely transformed into a city embracing a new future
So many times in many parts of the country, we fear change We want things to be the same for this generation as they were in the past
But not in South Florida South Florida culture is all about the hustle Work hard Play harder
In the words of Pitbull, a well known advocate for everything Miami, “I’m taking all of the negatives in my life and turning them into a positive ”
Many towns would have been fearful of what this sudden influx would do to their established communities Just imagine what it would have been like if your town suddenly grew by 300% in one year?
Being on the ground in South Florida, the stories of when the big money moved in are endless- The time when the hedge fund investor bought over 100 seats to the best Miami private school for his employees The time the finance company executive paid the relocation of all of his employees so he could stay in Miami and not have to go back to New York. The time when Miami decided to be one of the first cities to embrace Bitcoin
Even if we have never been to South Florida, the idea of transformation without fear is inspiring
Rather than fearing a new type of customer, with different tastes, eating habits, or culture, what if we embraced it? What if we saw the Third Party platforms as an opportunity? What if we tried new LTO’s focused on bringing in a completely new customer this week?
What if we focused on building our brand to a new audience?
It is entirely possible that our best customer in 2025 is different from our customer of five years ago But just like Miami, this could be the best thing to happen to us and our business yet!
As Foodify experts, we left Miami inspired to help our industry continue to EVOLVE. To embrace not just who we are today, but the business we want to be in 2025 and beyond!
And just like Pitbull says, Its not where you are FROM, its where you are GOING
Don’t wait for the right opportunity, CREATE IT!
Let’s go!
AnneGannon
FOUNDER AND CEO
OUR FOODIFY JOURNEY TO MIAMI
Recently, Chris, Scott, and Anne embarked on an exciting journey to Miami for an industry trade show, marking a significant step in their professional development and the growth of our company This vibrant city, known for its dynamic business environment and cultural diversity, provided the perfect backdrop for our team to immerse themselves in new ideas and strategies
One of the key takeaways from the event was the importance of a cohesive team The sessions emphasized that a unified team, working towards a common vision, is crucial for achieving success The trade show also highlighted how a clear and compelling vision can inspire and motivate a team, guiding them towards achieving their goals Our team returned with a renewed commitment to refining and embodying our company’s vision, ensuring that every member is aligned towards a common goal
Another relevant theme throughout the event was achieving goals Chris, Scott, and Anne learned that setting ambitious goals is only the first step; the real challenge lies in the consistent effort and dedication required to achieve them They are now more determined than ever to implement what they learned, helping our clients achieve their goals and improve their restaurants
At Foodify, our goal is always to better ourselves so that we can pass on better strategies to our clients So, as always when visiting a new city, Chris, Anne, and Scott set out to do a little research on the local restaurants Along the way, they discovered amazing seafood, fried chicken, and more They also spoke with restaurant owners about their take on the fresh vs. frozen debate. Of course they found fresh, profitable food is the way to go!
Our team gained valuable knowledge and a renewed sense of purpose from their Miami experience. They returned ready to drive our company forward and support our clients in reaching new heights This experience has reinforced our commitment to continuous learning and growth, ensuring that we remain at the forefront of our industry
THE HISTORY OF THE CUBAN SANDWICH
The Cuban sandwich, or “sándwich cubano,” is a unique combination that has won over many food lovers. This sandwich, packed with roasted pork, ham, Swiss cheese, pickles, and mustard, all pressed between slices of Cuban bread, has a fascinating and somewhat debated history
Where It All Began
The Cuban sandwich’s roots are tied to Cuban immigrants in Florida Some say it was first made in Cuba, while others believe it was created in the Cuban communities of Florida, especially in Tampa and Key West These areas were buzzing with Cuban workers in the late 1800s and early 1900s, particularly in the cigar factories
Tampa vs. Miami: The Great Debate
There’s a fun rivalry between Tampa and Miami over who can claim the Cuban sandwich In Tampa, they often add salami, thanks to the Italian influence in the area. Miami sticks to the traditional ingredients without salami This friendly debate adds to the sandwich’s charm and reflects the diverse influences that have shaped it
How It Evolved
Over the years, the Cuban sandwich has changed and adapted to different tastes Originally called the “mixto” or mixed sandwich, it was a popular lunch for Cuban workers. As it became more popular, it spread to other parts of Florida and eventually across the U S
What’s Inside
A true Cuban sandwich starts with Cuban bread, a long, white loaf with a crispy crust and soft inside The bread is key, holding together layers of ham, roasted
pork marinated in mojo (a mix of spices like bitter orange, oregano, cumin, garlic, onion, vinegar, and salt), Swiss cheese, pickles, and mustard The sandwich is then pressed and toasted on a plancha, a flat-top grill, until the bread is crispy and the cheese is melted
More Than Just a Sandwich
The Cuban sandwich is more than just a delicious meal; it’s a symbol of cultural fusion and the immigrant experience It represents the blend of Cuban and American culinary traditions and the rich history of the Cuban community in Florida Whether you’re in Tampa, Miami, or somewhere else, the Cuban sandwich is a beloved dish that brings people together
This one sandwich is a tasty testament to the enduring legacy of Cuban culture in the U S Its history is a flavorful journey that reflects the diverse influences and rich traditions of the Cuban immigrant community
FOOD COSTS AND PROFITABILITY OF THE CUBAN SANDWICH
The Cuban sandwich, a beloved staple of CubanAmerican cuisine, has a rich history and a unique blend of flavors that make it a favorite among foodies Originating in Cuba and popularized in Florida, particularly in Miami and Tampa, this sandwich is more than just a meal; it’s a cultural icon. But beyond its cultural significance, the Cuban sandwich also presents an interesting case study in food costs and profitability
Ingredients and Food Costs
A traditional Cuban sandwich consists of several key ingredients: Cuban bread, roasted pork, ham, Swiss cheese, pickles, and mustard. Each of these components contributes to the sandwich’s distinctive taste and texture Here’s a breakdown of the typical costs associated with these ingredients:
Cuban Bread: This special bread, known for its crispy crust and soft interior, can cost around $7 per loaf, yielding about 7 sandwiches This would average out to a cost of $1 per sandwich
Roasted Pork: High-quality pork shoulder, marinated and slow-roasted, can cost approximately $2.79 per pound. If using 4 ounces or pork per sandwich, this would cost about $0 70 per sandwich
Ham: Thinly sliced ham adds another $2 95 per pound. If using three 1-ounce slices at $0.18 per slice, each sandwich would cost around $0.55.
Swiss Cheese: A crucial element for its creamy texture, using 3 slices of cheese would cost approximately $0 25 per sandwich
Pickles and Mustard: These condiments are relatively inexpensive, costing around $0.08 per dill pickle and $0 17 per ounce of Dijon mustard, coming to approximately $0 15 per sandwich for pickles and $0 15 per sandwich for mustard
On average, the total cost to produce one Cuban sandwich is roughly $2 80, depending on the quality and sourcing of ingredients
Pricing and Profit Margins
In restaurants and cafes, Cuban sandwiches are typically priced between $10 00 and $18 00, depending on the location and establishment This pricing strategy allows for a substantial profit margin. For instance, if a sandwich is sold for $10.00, and the cost to make it is $2.80, the gross profit per sandwich is $7 20 This translates to a cost of goods of 28%, which is very favorable in the food industry
Conclusion
The Cuban sandwich is not only a culinary delight but also a profitable venture for food businesses By carefully managing food costs and leveraging effective pricing strategies, restaurants can achieve impressive profit margins while offering a product that resonates deeply with cultural and culinary traditions While food costs and menu pricing will vary by region and distributor, the Cuban sandwich is a simple, delicious, and profitable addition to your menu.
Whether enjoyed in a bustling Miami café or a cozy Tampa diner, the Cuban sandwich serves as a testament to the rich tapestry of flavors and histories that define Cuban-American cuisine
JOE’S STONE CRAB RESTAURANT
Joe’s Stone Crab, a legendary restaurant in Miami Beach, Florida, has a rich history that spans over a century Founded in 1913 by Hungarian immigrants Joe and Jennie Weiss, the restaurant has grown from a modest seafood shack to an iconic dining destination known for its stone crabs and vibrant atmosphere.
The Early Years
Joe Weiss moved to Miami Beach in 1913, seeking relief from asthma in the warm, coastal climate Initially, Joe worked at Smith’s Casino, a popular local spot, where he began to make a name for himself with his culinary skills In 1918, Joe and Jennie purchased a small bungalow near the casino and transformed it into a restaurant, setting up a few tables on the front porch. They named it Joe’s Restaurant, and it quickly became a favorite among locals and tourists alike
The Discovery of Stone Crabs
The turning point for Joe’s came in 1921 when a Harvard ichthyologist- a biologist studying crustaceansintroduced Joe to the local stone crabs Initially skeptical about their appeal, Joe decided to experiment with cooking the crabs To his surprise, the stone crabs were a hit, and they soon became the restaurant’s signature dish. This discovery not only set Joe’s apart from other seafood restaurants but also played a significant role in popularizing stone crabs as a delicacy
Growth and Expansion
Throughout the 1920s and 1930s, Joe’s Stone Crab continued to grow in popularity. The restaurant’s reputation for excellent food and a welcoming atmosphere attracted a diverse clientele, including celebrities, politicians, and everyday diners. Jennie Weiss, known for her strong personality and strict standards, managed the dining room, ensuring that every guest had a memorable experience In the decades that followed, Joe’s Stone Crab expanded its operations while maintaining its commitment to quality and tradition. The restaurant’s success allowed it to influence the stone crab industry significantly, becoming the largest buyer of Florida stone crab claws and helping to set market prices.
Legacy and Modern Day
Today, Joe’s Stone Crab remains a family-owned business, with the fourth generation of the Weiss family continuing to uphold the restaurant’s legacy. The restaurant has also expanded beyond Miami Beach, with branches in Chicago, Las Vegas, and Washington, D C , known as Joe’s Seafood, Prime Steak & Stone Crab
While Joe’s has always served fresh seafood and continues to do so, they have also expanded to offer prime meat and poultry. In 2000, Joe’s Stone Crab decided to add fried chicken to its menu to cater to a broader audience and diversify its offerings The crispy skin and juicy meat made it some of the best fried chicken we’ve ever had This addition allows the restaurant to appeal to guests who may prefer nonseafood options, ensuring that everyone can find something they enjoy Not only is the fried chicken delicious, but it is also affordably priced at $8 95 for a half-chicken, making it an excellent choice for those looking for a tasty yet budget-friendly meal. This ensures that their menu has an option for every budget
Joe’s Stone Crab has received numerous accolades over the years, including the prestigious America’s Classic Award from the James Beard Foundation in 1998 The restaurant’s enduring popularity is a testament to its commitment to excellence and its ability to adapt while staying true to its roots.
Conclusion
Joe’s Stone Crab is more than just a restaurant; it’s a piece of Miami Beach history From its humble beginnings to its status as a culinary institution, Joe’s has remained a beloved destination for seafood lovers Its story is one of resilience, innovation, and a passion for great food, ensuring that Joe’s Stone Crab will continue to delight diners for generations to come.
STONE CRABS: A TASTY AND PROFITABLE
MENU ADDITION
In the world of seafood, stone crabs stand out not just for their delicious taste but also for their profitability. Let’s dive into why stone crabs can be a golden opportunity for your business.
HIGH DEMAND AND PREMIUM PRICING
Stone crabs are a delicacy that commands high prices, often selling for $30 to $60 per pound depending on the size of the claws. This premium pricing is driven by their unique flavor and the labor-intensive process of harvesting them. Unlike other seafood, stone crabs are a “claw only” fishery, meaning the claws are harvested, and the crabs are returned to the ocean to regenerate their claws This sustainable practice ensures a continuous supply, albeit at a higher cost due to the careful handling required
SEASONAL APPEAL
Stone crabs are a seasonal delicacy, mainly found off the coast of Florida. Their unique flavor and texture make them a must-try, especially during peak stone crab season, which runs from October to May. Diners are often willing to pay a premium for seasonal items, and stone crabs are no exception. Featuring them on your menu during this period can create a buzz and draw in seafood enthusiasts eager to enjoy this limited-time offering
MARKETING POTENTIAL
Stone crabs also offer excellent marketing potential Highlighting them as a seasonal special can create excitement and anticipation among your customers Think about hosting special stone crab nights or seasonal promotions to showcase this delicacy. Use social media to showcase your stone crab dishes, share behind-the-scenes content of your chefs preparing them, and emphasize the freshness and quality of your supply. Collaborating with local food bloggers and influencers can further amplify your reach and attract new customers.
ENHANCING CUSTOMER EXPERIENCE AND LOYALTY
Offering stone crabs can elevate the dining experience at your restaurant Pairing them with complementary dishes and fine wines can create a memorable meal that encourages repeat visits Regulars will love the seasonal addition to your menu, and new customers might become regulars after tasting your stone crabs. Consider a loyalty program that rewards frequent visits during stone crab season, encouraging customers to come back for more
Sustainability is an important selling point when serving stone crabs Make sure your stone crabs come from suppliers who follow sustainable fishing practices This not only helps the environment but also appeals to diners who care about sustainability, and can be a great marketing point
ECONOMIC IMPACT
The stone crab industry significantly contributes to Florida’s economy, generating around $30 million annually. This economic impact underscores the value and profitability of stone crabs For restaurants, this translates to a high-margin product that can boost overall profitability, especially during the peak season.
CONCLUSION
Incorporating stone crabs into your menu is not just about offering a new dish; it’s about leveraging a high-demand, premium product to enhance your restaurant’s appeal and profitability. The unique flavor, seasonal exclusivity, and sustainable practices associated with stone crabs make them a valuable addition to any seafood-focused restaurant By effectively marketing and showcasing stone crabs, you can attract new customers, enhance the dining experience, and ultimately drive your restaurant’s success
NEVER MISS AN EPISODE!
Shotmaker Podcast
Empowering the hospitality industry with expertise, our goal is to establish a new standard of excellence in food, service, and dining experience for all
Shotmaker Podcast is all about you and your mindset. There are so many things that we can't control. This podcast is about digging into what we can control and learning from restaurant operators, business owners, and industry leaders about mindset.
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Accelerator Method
Expand your business, systematize your finances, & set your brand up for long term sustainable growth.
Are you overwhelmed by trying to get your finances in order and expand your business?
The stress and pressure of running your own finances with limited resources can prevent you from making real-time decisions that will benefit your business. If you aren’t looking over your finances frequently enough, you’re not giving yourself the opportunity to improve
Anne Gannon’s Accelerator Method will teach you how to systemize your finances while helping you with a plan to expand your business. Anne’s step-by-step, action-focused system will help you get your existing business on rock-solid ground while setting yourself up for franchising success in the future
MEET CHRIS D’AGOSTINO, PRESIDENT, THE LARGO GROUP
Our President, Chris D’Agostino, boasts an impressive career spanning over 35 years in the restaurant industry. His journey began in his youth, where he spent countless hours in the kitchen, cultivating a deep passion for cooking This early exposure to the culinary world led him to pursue formal culinary training, where he honed his skills and knowledge.
Chris sought out apprenticeships under some of the most respected chefs in the industry. These mentors generously shared their expertise, guiding him through the rigorous and demanding world of professional cooking This hands-on experience was invaluable, exposing him to a wide variety of cuisines and techniques, which played a crucial role in shaping his culinary identity and diversifying his skills
Throughout his career, Chris has held various positions in the kitchen, starting as a line cook and progressing to sous chef and eventually executive chef His extensive experience in the back of the house (BOH) provided him with a solid foundation in culinary arts and kitchen management
However, Chris’s ambition and dedication didn’t stop there He made a significant transition from the back of the house to the front of the house (FOH), where he started as a waiter Through hard work and determination, he climbed the ranks, eventually becoming the Chief Operating Officer (COO) This unique blend of experience in both BOH and FOH operations gives Chris a comprehensive understanding of the restaurant business
Chris’s mission is to leverage his extensive knowledge and experience to help business owners optimize their operations and improve their bottom line. His holistic approach ensures that every aspect of the restaurant, from the kitchen to the dining room, operates seamlessly and efficiently
Now as President of The Largo Group and the Foodify Method, Chris brings his expertise to restaurants near and far. He collaborates with front- and back-of-house staff to find and correct mistakes to increase profitability Chris frequently conducts on-site visits, where he trains staff on impeccable customer service, recipe analysis, and maintaining excellent food safety and sanitation standards. He also works diligently with managers to develop strategies to boost both your top and bottom line sales, such as implementation of new prep sheets, PAR sheets, corrective order guides, and inventory management systems His impressive experience in the food industry works in the favor of our Foodify clients!
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Our extensive tax expertise has resulted in significant savings for our clients on their tax returns Reach out to us today to discover how much you can save with the proper tax strategy!
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We keep restaurants running. Never again worry about your finances, your staff, or your daily operations The Largo Group’s proprietary Ops-Keeping Services allow you to stay ahead of your expenses, better understand your revenue, attract and retain top employees, and organize daily operations so your front-of-house and back-of-house work seamlessly together. We provide you the tools and resources to grow your business in ways you never thought possible.
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2024LTO 2024LTO CALENDAR CALENDAR
Limited-time offerings (LTOs) have the ability to boost business and profits as customers eagerly seek out these exclusive menu offerings. Take advantage of the following upcoming dates
September 2024
Sept. 4 Eat An Extra Dessert Day
Sept 5 World Samosa Day, National Cheese Pizza Day
Sept. 7 International Bacon Day
Sept. 15 National Linguine Day
Sept. 16 Guacamole Day
Sept. 20 National Fried Rice Day
Sept 26 National Dumpling Day
Sept 29 National Coffee Day
October 2024
Oct. 4 National Taco Day
Oct. 6 National Noodle Day
Oct. 8 National Pierogi Day
Oct 12 National Pulled Pork Day
Oct. 17 National Pasta Day
Oct. 26 National Pumpkin Day
LOOKING FOR GREAT FRESH RECIPES? CHEF CHRIS SHARES HIS RECIPES FOR LASAGNA, GUACAMOLE, ITALIAN POT ROAST, SCALLOPS AND MORE ON OUR WEBSITE: SCAN BELOW!
Check out our upcoming fall issue for November and December’s LTOs!
