February 2013

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// NEWS

LEGISLATION

The Fight Over New York City's Jumbo Soda Ban Becomes Civil Rights Issue New and highly unexpected opponents have added their voice to a lawsuit seeking to squash Mayor Michael Bloomberg's soft drink restriction before it comes into effect next month.

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he New York conference of the NAACP and the Hispanic Federation have both given support to a legal challenge that came before the courts last month by lodging a joint amicus brief in which they criticize the proposals for "stripping New Yorkers of their democratic rights."

When the mayor of New York City decided to take on as powerful a lobby as the soft drink industry with a proposed ban on oversized sugary sodas, the furor that ensued was entirely predictable. Coca-Cola and McDonald's, among several other usual suspects, accused Michael Bloomberg of overriding New Yorkers' freedom of choice – as they would.

That the NAACP, America's oldest and most active civil rights organization, and the federation, an umbrella of about 100 Hispanic groups in the American northeast, should jump into bed with soda and fast food multinationals is deeply puzzling. Obesity and diabetes, the double scourge that the Bloomberg measure is designed to combat, hits two ethnic groups hardest: African Americans and Latinos – precisely those communities served by the

sold in restaurants, delis, cinemas and sports stadiums to 16oz.

New York City points out that you would have to walk three miles from Union Square in Manhattan across the East River to Brooklyn just to burn off the calories from one Coke

The health arm of New York City points out that some predominantly black or Latino New York neighborhoods now have rates of overweight and obesity approaching 70% of adults.

NAACP and Hispanic Federation.

The health arm of New York City points out that some predominantly black or Latino New York neighborhoods now have rates of overweight and obesity approaching 70% of adults. "Black New Yorkers are three times more likely, and Hispanics twice as likely, as whites to die from diabetes," the city's experts say.

As the city points out, obesity and diabetes are not minor issues; they are killers. About 6,000 New Yorkers die every year from obesity-related illness, and it is against that backdrop that Bloomberg has proposed limiting the size of sugary drinks

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in the soon-to-be banned 20oz. size.

Hazel Dukes, president of the NAACP's New York state conference, said: "The decision by the board of health to restrict the sale of sugarsweetened beverages in packages or cups larger than 16oz. is neither prudent nor helpful in the overall fight against obesity. The ban will be ineffective in that it does not get to the root of the problem of obesity in New York or in the African American community."

The Coca-Cola Foundation, the philanthropic arm of the company, last month awarded the NAACP $100,000 to support "a program promoting healthy eating, physical activity and healthy lifestyles in Af-

continued on page 81

// NEWS

RESTAURANTS

New York City Councilwoman Brewer Set to Support Restaurateurs In Battle Vs Yelp And Zagat City Councilwoman Gale Brewer, D-Manhattan and the constituent restaurants she serves are set to introduce legislation to modify the restaurant letter grading system that was adopted here nearly three years ago.

"W

e would like to see changes that may focus on requiring additional training for Health Department inspectors, " Brewer explained.

Any action can't come soon enough for the restaurant industry, which largely opposes the letter grades. Last month, Yelp announced plans to post the grades along side its restaurant reviews in New York.

The Council held hearings last March on the grading system, which assigns an A, B, C or grade pending to eateries, rating their cleanliness and adherence to the City's Department of Health's regulations—and it is likely to introduce legislation that incorporates restaurant owners' criticism of the system. The website has already begun doing so in San Francisco.

In a letter sent last month to Yelp's CEO, Jeremy Stoppelman, the NYC Hospitality Alliance, a trade group that represents restaurants and others, asked Mr. Stoppelman to delay posting the grades in New York until "reforms are passed by the City Council."

the San Francisco-based company, which is working with the city governments of San Francisco and New York to upload restaurant data to Yelp's database.

"Increasing the transparency and accessibility of important public information is another example of how San Francisco, New York and other municipalities are leading the charge in bettering citizens lives by fostering innovation," said Mr. Stoppelman.

A spokeswoman from the city's Department of Health said, "We're pleased that Yelp is making our grades

continued on page 98

More web sites are likely to follow suit. Tim Zagat, co-founder of Zagat Survey, said he supports Yelp's decision to post letter grades and is considering doing the same with his company's restaurant reviews.

Main Office: 282 Railroad Avenue Greenwich, CT 06830 Publishers: Leslie & Fred Klashman Advertising Director: Michael Scinto Creative Director: Ross Moody Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Ms. Brewer, who co-chaired the hearings, also fired off a letter to the executive asking for him to "refrain"

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from posting the grades for the "time being."

The protests are unlikely to sway

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Avenue, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2013 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements.Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburg, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

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#1355

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// TRENDS

MENU SOLUTIONS

Kraft Macaroni & Cheese Repositions Metro NYC'S MicroBrewery Restaurants As Family Friendly Destinations With brewery in their name and in their very entrepreneurial soul, many MicroBrewery restaurants or brewpubs draw in an adult crowd with extensive specialty beer menus.

T

oday many of these Tri-State establishments have come to realize the importance of a family friendly menu appealing to parties with kids, which now make up over one-third of their patron base. Operators who are looking to draw in large family crowds can pull them in by offering Kraft Macaroni & Cheese on their menus.

"We began to go to trade shows and would run into more and more micro-brewery restaurants," commented Kraft's Macaroni and cheese brand manager Amy Loomis. "They told us that they needed a really good kids' menu."

One benefit of offering a kid-friendly menu, parties with kids can help increase restaurant party checks up to 22% higher than average. As one of today’s top featured items on kids’ menus parents appreciate that Kraft Macaroni & Cheese is a good source of calcium and vitamin D. In fact, mac & cheese is an important meal in the MicroBrewery category, to the extent that brewpub patrons order this item 12% more than full service restaurants and 54% more often than all restaurant segments combined. Offer a familiar and beloved meal option to get kids comfortable, excited and coming back

Our goal is to help our micro-brewery customers create a menu with mac and cheese in the middle of it that cheese enables Mom and Dad, or a single parent to bring kids. for more!

"Our goal is to help our microbrewery customers create a menu with mac and cheese in the middle of it that cheese enables Mom and Dad, or a single parent to bring kids," Loomis noted. “A well known brand like Kraft products on the menu gives this restaurateur and their guest the comfort that they are serving and enjoying the very best."

From the back of the house perspective, Kraft Macaroni & Cheese is an easy option because it is an all-in-one entree – going from freezer to bowl in just three minutes with virtually no prep time. Just place the convenient frozen single-serve pouch into the microwave, heat and pour. Not only is

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this an efficient use of time, the single serving also controls costs because you prepare only as much as you need.

"One of our goals as we built this program with Mac and Cheese was to follow the guidelines of the National Restaurant Association's Kids Live Well program," the Illinois based marketer said. "So we've put our team of corporate chefs to work with creating Kraft mac and cheese selections that taste great and are healthier alternatives." "Mac and Cheese is the perfect partner for so many healthy proteins from meatballs to chicken and turkey." “We've got a full compliment of recipes on our website (www.kraftfoodservice.com) that even include some surprises like a quesadilla."

"Our goal in addition to recipes is to offer the Metro NYC and national operator a full portfolio of support tools. These include a branding rebate on menus and even a special servicing bowl that we have had designed," Loomis continued.

Kraft Foodservice is a division of Kraft Foods Group, Inc. North America’s fourth largest consumer packaged food and beverage company. Kraft Foodservice provides a diverse portfolio of brands, marketing and sales expertise and resources to the U.S. foodservice industry.

Kraft Foods Group, Inc. is North America’s fourth largest consumer packaged food and beverage company, with revenues of approximately $19 billion in 2011. Launched as a public and independent company on Oct. 1, 2012, the new Kraft has the spirit of a startup and the soul of a powerhouse. The company has an unrivaled portfolio of products in the beverages, cheese, convenient meals and grocery categories. Its iconic brands include Kraft, Maxwell House, Oscar Mayer, Planters and JELL-O. Kraft’s 25,000 employees in the U.S. and Canada have a passion for making the foods and beverages people love.

Kraft Foods Group is a member of the Standard & Poor’s 500 index.

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// TRENDS

SERVICES

Day & Nite Set To Bring Added Value To Tri-State Ops With Newly Expanded Facility Since Long Island based Day & Nite / All Service opened its doors in 1977, the Sher family enterprise has remained firmly committed to meeting the needs of its customer base.

A

s one of the Metro area and the nation's premier equipment installation and service providers, Day & Nite / All Service and its Popular Plumbing Division has constantly reinvested in their business to meet the ever changing needs of the Tri-State food service professional.

From the marketplace's largest arenas, to healthcare and corporate dining facilities, Day & Nite has built a reputation as a go to source for timely service on food service equipment.

Day & Nite's roster of satisfied customer reads like a who's who of the Tri-State food service industry. The list is highlighted by MSG and Rockefeller University to Macy’s new state of the art cafeteria, the United Nations and many of the city's celebrity chefs including Mario Batali, Guy Fieri, Gordon Ramsay, Scott Conant, Morimoto and Eric Ripert.

Once again, with a continual flow of changes in both hot and cold equipment used to create local menus, the Long Island firm has put the finishing touches on a new training/test kitchen.

"Keep in mind that when Kenny and Irwin Sher launched the business 36 years ago, they saw a need for a level of service that simply wasn't available in the New York City area," explained one of the firm’s principals Matt Sher.

The new facility is the latest execution of a mission to provide the local

We want customers to come and see this technology in action and understand why our blend of inventory, people and process is the perfect recipe to maximize the food service

Long Island's Day & Nite has put the finishing touches on a much anticipated facility upgrade that features the industry's latest state of the art technology to enable the firm's on-going commitment to training.

operator's commitment to efficiency. food service operator with timely response and quality diagnostic service.

"There's no question that technology has made us faster as we seek to provide the best possible service to our customers, " Matt Sher continued. "We are constantly seeking to reduce service cycle times and make certain that the second call has the same quick reaction time as the first. Today it's all about providing a premium solution that enables our clients to have fewer headaches, more uptime and faster - quality diagnostics. " In addition, the new facility will enable Day & Nite to keep its commitment to the ongoing training of their technical and support teams. "Our new facility will enable us to emphasize our training program and continue to build the best technicians and relationships with

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manufacturers to get the best training exposure," Sher added. Day & Nite will soon receive much sought after CFESA master certification which will be added to its prestigious Manitowoc Star and MSCA star certification.

The food service industry is set to convene in Orlando for the biannual North American Food Service Equipment Manufactures' Show this month.

Once again a key theme at the show is the growth of technology in both new and existing food service equipment and supplies. "We want customers to come and see this technology in action and understand why our blend of inventory, people and process is the perfect recipe to maximize the food service operator's commitment to efficiency."

Day & Nite's new look will also enable

the company's customer base to create and execute a strategy that will help the operator work with the demanding criteria of local health inspectors and today's stringent letter grade positing requirements. "The byproduct of this is for us to help our local restaurants and food service operators extend the lifespan of their equipment, reduce energy consumption and implement a grease trap management service program to eliminate all drain flies, odors and potential backups."

With the expansion of Day & Nite's New Hyde Park home, the Metro New York food service operator from an independent restaurateur to Madison Square Garden knows that there truly is a one stop shop for HVAC, Refrigeration Plumbing and Cooking service.

#1930

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BOOTH #

2422

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#1625

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BOOTH #

1612

// NEWS

EVENTS

Jersey’s Star’s “Cake Boss” Team At Taste Of The NFL’s Super Bowl Party Taste of the NFL, hosted one of the premier parties of Super Bowl week, which included stars from TLC’s hit show Cake Boss as part of its 22nd annual “Party with a Purpose” last month at the Ernest N. Morial Convention Center in New Orleans.

T

his is the third year that members from Cake Boss have participated in the strolling food and wine event known for pairing chefs from each NFL market with current or former NFL players to give guests the opportunity to sample fine

cuisine, meet nationally recognized chefs and rub elbows with NFL allstars. Proceeds from the evening benefit hunger relief in NFL cities nationwide.

Appearing onsite at Taste of the NFL’s Super Bowl event included Joey Faugno, head master baker, and

#1631 16 • February 2013 • Total Food Service • www.totalfood.com

Mauro Castano, pastry chef - both part of the big Italian family working at Carlo’s Bakery in Hoboken, New Jersey, and regulars on Cake Boss. They served their signature specialties from Carlo’s and unveiled an original cake creation for the event.

“At last year’s party, Mauro couldn’t get over how NFL players who he has always been fans of, such as Hall of Fame members Randall McDaniel and Jack Youngblood, wanted to have their pictures taken with him,” said Liz Brown, Taste of the NFL Event Director. “The Cake Boss stars are always a highlight of the evening for partygoers. They continue to amaze our guests with what they create out of flour, eggs, fondant and their incredible imaginations!"

In 2011, the Carlo’s team designed a giant replica of Cowboys’ Stadium representing the Super Bowl XLV matchup of the Green Bay Packers versus the Pittsburgh Steelers. Last year, they

continued on page 98

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#1831

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BOOTH #

2625

#1703

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// NEWS

ACQUISITIONS

Poll Saves Iconic Gallagher’s From Final Cleaver The 85-year-old near-Broadway steakhouse that was a shrine to Runyonesque Manhattan, has been purchased by Dean J. Poll, who has run the Central Park Boathouse for more than 12 years. The restaurant has been open continuously since it announced that it was for sale in October.

T

he legendary New York steakhouse at 228 W. 52nd St. since 1927 has been sold to Boathouse Cafe operator Poll after a brush with death. Poll rescued the 200-seat institution by purchasing it from longtime owner Marlene Brody.

“The deal has been ratified by Local 100, the restaurant union that represents its 92 employees,” Mr. Poll said. “Gallagher’s is like the Four Seasons or P.J. Clarke’s, it’s a historic part of New York,” he said, adding that it will continue to be called Gallagher’s. He negotiated a new 20-year lease at the building at 228 West 52nd Street with Brody, its half-owner, who took control of the restaurant after the 2001 death of her husband, Jerome Brody, the longtime Gallagher’s owner.

“It’s part of the fabric of New York, and I’m privileged to own it,” Poll said. He said the restaurant will continue to be called Gallagher’s and retain its classic, early- and mid-20th century look, including a meat locker at the entrance and wood-paneled dining rooms festooned with vintage photos of entertainers, politicians, athletes and racehorses. However, “we might tweak the menu a bit,” Poll said of the frozen-in-aspic lineup.

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#1830

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BOOTH #

957

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BOOTH #

2465

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// Q&A they express to us. By doing that, our customers will always have a positive experience when they interact with us. They will continue to give us business and we will continue to remain a healthy and vibrant force in the industry.

Michael Leffler,

President of Admiration Foods

H

ow did you get into the industry?

I originally planned to go to law school after college, but decided to take a summer job working for my grandfather at Admiration Foods after graduation. My grandfather was very old school. He would never give you anything unless you earned it. It didn't matter that I was his grandchild, if I wanted to get paid I had to prove myself to him. I enrolled in a business law and an accounting class, and he started to include me as an integral member of his executive team. The job I thought I would have for only a month or two suddenly became very exciting. I enjoyed how every day was different and I started to appreciate what it would be like to work in the food industry.

So I decided to put off law school and work at Admiration.

That’s funny, how many years later are we now? And where did you go to college?

That was over twenty years ago. I went to school at Tulane University in New Orleans - - the food capital of the country. Looking back, it was a perfect place for me to go to school because I learned a lot about the southern culture, which represents a significant portion of our current customer base, and I also learned to appreciate and respect the differences in food preferences across different regions in the U.S. The acquisition of

Under the watchful eye of the Company's President, Michael Leffler, Admiration Foods, is being taken to the next level. The same level of commitment that started Admiration in 1945 remains today.

our plant in Alabama and the success we continue to experience growing in that region has a lot to do with my experience living in Louisiana.

What does it take to keep customers happy? Talk a little bit about that.

Obviously quality, service and price are all very important, but my philosophy has always been that the only way to truly keep a customer happy is to fully understand their business.

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Every customer is different. They have different personalities, different cultures, and different expectations of their suppliers. Over time, their business models will change and so will their priorities. The key is maintaining an active dialogue with every customer and having a sales force and customer service staff that understands their business and treats each customer uniquely and in a way that is consistent with the priorities

Admiration Foods has a diverse product line and a large customer base that extends across several market sectors. How do you guys manage to do everything?

It is not easy. Often it requires personal sacrifice. But I love what I do and I always try to lead by example.

I like to believe that my enthusiasm and my work ethic inspires the rest of the company to perform at a very high level. We have an amazingly talented and dedicated team at Admiration Foods. So when I ask for the impossible, what I often get is the exceptional.

Another important aspect of managing an organization that has plants and customers in different areas of the country is making sure that our approach adjusts for the cultural differences at play. The traditional New York /New Jersey approach to business that made Admiration Foods successful for over sixty years doesn’t apply successfully to either the workforce or the customers we have in the South. Again, it goes back to understanding and respecting different cultures and different priorities…. and then knowing how to ask for what you need so that you get the result you want. Everyone needs to feel respected and appreciated, but those concepts have very different meanings depending on where you are in the country.

continued on page 93

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// TRENDS

MENU SOLUTIONS

New Jersey’s Kontos Foods Sets the Standard For the Highest Quality Food Service Solutions Just last month, Kontos Foods, Inc., a manufacturer and distributor of traditional Mediterranean foods, began promoting its full line of Easter appetizers and dessert items -available for restaurants, foodservice operators and retail outlets.

S

Spanakopita, Baklava and cocktail flatbreads are the perfect solutions for the holidays, Super Bowl parties, religious Spring (Easter) and Fall (Thanksgiving & Christmas) celebrations.

This line came as no surprise to veteran industry observers because the Paterson, NJ based firm has built a long-term reputation for consistently introducing high-quality, cutting edge signature menu additions.

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The Kontos story reads like a traditional "only in America" scripts…

Founded in 1987 by Evis Kontos and his son Steve, Kontos Foods, Inc. is a Paterson, NJ-based provider of traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores, and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, fillo dough, pastries, olives, gyro meats, and Greek yogurt, as well as nearly 50 varieties of multiethnic flatbreads, most of which are hand-stretched.

“The company to this day is a tribute to the first family business started

by Evris Kontos, a fillo dough company that Kontos later sold to Pillsbury," explained Steve Kontos.

"As I traveled the country, there appeared to be a constant, and increasing, calling for an authentic “Greek” Pita. So the obvious step for us was to create Kontos Foods, and bring that signature Greek pita bread to the rest of the country. The challenge at the time, the early 80's, was that there were only two small bakeries in Queens that made the product and the demand far outweighed supply. So we decided to do something about it and Kontos Foods was born.

With the need to fill the nationwide demand in both foodservice and retail, Kontos Foods is credited with creating the hand-stretched PocketLess Pita® bread. "When we began, Greek pita had a pocket that was used to create a Gyro sandwich, typically in a diner," Kontos noted. "We eliminated the pocket to create a patented Pocket-Less Pita®, which opened the product to a variety of other uses, from sandwiches to flatbreads, in a variety of ethnic cuisines including Indian, Persian and Pakistani."

In many cases, Kontos found that the product line took on a different name with each ethnic group. Indians call their flatbreads Naan. "It’s also interesting to see how every group adds a little different variety of spice to their breads. For some it’s a mix of chickpea flour, while for others it’s red chili pepper. It’s our job to listen to consumers and then create relevant solutions," Kontos added.

Kontos Foods has seen their flatbread line evolve over time to meet the ever-expanding needs of consumer tastes and health demands. The Garden State firm subsequently added multigrain and whole grain flatbreads to the line. "We also came out with a product called Pizza Parlor Crust, and we put a little extra virgin olive oil in it to make it more crispy and softer on the edges."

The innovative bakery concern was also at the cutting edge of the Panini revolution. "We were the first ones to have a Pre-Grilled Panini bread. We've even created a two-inch flatbread that became a staple of catering menus,” Kontos said.

With the continuous shift in the country's demographics over the years, Kontos Foods has found itself at the forefront of supplying a growing Hispanic marketplace. "In cities with high Hispanic populations, in many cases we are serving independent Latino restaurateurs,” noted the firm's marketing director Warren Stoll. "This growing trend is becoming more and more mainstream, as evidenced by the growth in Mexican restaurants, including franchises like Chipotle Mexican Grill and Moe's Southwest Grill."

The Kontos product line is capitalizing on its Greek roots and its part in the Mediterranean diet. "Chefs and their customers are fully aware of the Mediterranean diet; its health connotations and its translation to longevity are obviously still growing," Stoll added.

The firm's growth in Metro New York and throughout the Northeast

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#1760

BOOTH #

572

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// NEWS

PROMOTIONS

Ian Baines Named President And Chief Executive Officer For UNO's UNO Restaurant Holdings Corporation announced the appointment of Ian Baines as its new President and Chief Executive Officer. Frank Guidara, the company’s current President and Chief Executive Officer, will remain with the company in a part-time consulting and advisory capacity until July 2014.

"O

n behalf of the Board of Directors and ownership of Uno’s, I would like to thank Frank for the significant contributions he has made during the last eight

years. Frank’s leadership, integrity and unparalleled work ethic have led the company through a very challenging economic environment.”

Ian was most recently the Senior Vice President of Strategic Innovation

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for Brinker International and Chili’s® Grill & Bar. In this role, he oversaw kitchen and culinary innovation and led the design and construction team, which, among other things, was responsible for the brand’s remodeling

efforts for more than 800 companyowned Chili’s locations nationwide as well as the design and construction of the new Chili's prototype unit.

Prior to Brinker, Ian served as President and CEO of Smokey Bones Bar & Fire Grill. In that role, he led the transition from corporate ownership under Darden Restaurants to a standalone private equity owned company, successfully restructured the business and established a new senior management team and support infrastructure. Ian also served as Smokey Bones’ President and Executive Vice President of Operations during Darden’s ownership of the Smokey Bones brand.

Prior to Smokey Bones, Ian worked

continued on page 89

// INSURANCE

FIORITO ON INSURANCE

Cutting Edge Tool Reduces the Trauma of Repetitive Stress Injuries to Your Business Repetitive stress injuries are the most common and costly occupational health problem in the United States, affecting hundreds of thousands of workers and costing more than $20 billion a year in workers' compensation costs.

Bob Fiorito, Vice President of Business Development at Hub International Robert.Fiorito@ hubinternational.com

R

epetitive Stress Injury (RSI) is defined as an injury that occurs as a result of over or improper use. Nearly twothirds of all occupational illnesses reported were caused by exposure to repeated trauma to a worker's upper body, namely the wrist, elbow or shoulder, according to the U.S. Bureau of Labor Statistics. These statistics are highly alarming for those in the food service industry. Repetitive motions in the kitchen such as chopping, dicing vegetables or sautéing multiple pans on the burners may cause damage to tendons.

The swelling of the tendons may result in added pressure on the median nerve and produce Carpal Tunnel, a condition that can lead to muscle damage in the hand and fingers. Wait staff carrying heavy trays on a daily basis can also suffer from repetitive stress injuries, making this a risky claim situation for the employer.

Cumulative trauma injuries and occupational injuries that develop over time are eligible for workers' compen-

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#1830

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// BOOK REPORT Eddie Huang Is Not Good At Making Friends No stranger to controversy, Eddie Huang is at it again with the word vomit. Remember that time he announced he smoked weed in his restaurant? Sassy Huang isn't afraid to offend his industry peers, and he's made some interesting friends and foes as a result.

C

onsider this the start of his uncensored press tour: His first book, Fresh off the Boat: A Memoir, comes out this month. We've picked out the oh-nohe-didn't quotes from the profile for your entertainment.

"I had no desire to be a chef, but I had a desire to be someone who was heard. There are these people in New York who are 'foodies,' and I thought it was kind of corny, but they think chefs have things to say. I thought: 'I could spend the next nine years of my life telling the same joke every night, or I could open this restaurant.'"

"People in the industry don't like me because they want you to feel like there's one way to do things: Work for 10 years, learn the rules, put your head down, sweat. People want you to pay your dues, and I was like: 'No. My concept is good.'"

"The first few times I went to Mission, I'd be upset. It bothered me. I don't get it. It boggles my mind. It challenges me. I think everyone likes Mission for the story and its place

on the restaurant timeline. Now the tables have been turned, and I can see why people are mad at me for not coming up in restaurants the way they did. I look at Danny Bowen's Mapo tofu, and I'm like: 'That's not how you do it. That's not authentic.

That's not good to me. But that's how Danny has decided to make Mapo tofu, and a lot of people like it.'"

"I'm the traditionalist now. My heart tells me I'm mad at that Mapo tofu, but my head tells me: 'Congratulations, Danny. You did it, man.'"

And finally: Huang, soon to be a published writer, thinks he's "like Woody Allen."

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#1639 #1631

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BOOTH #

664

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// IRFSNY IRFSNY SHOW SHOW //

PREVIEW PREVIEW

Features & & Highlights Highlights Set Set For For The The Features International Restaurant Restaurant & & International Foodservice Show Foodservice Show Of Of New New York York Each of of our our event event features features and and highlights highlights has has been been developed developed to to help help you you become become Each MORE informed, informed, MORE MORE educated, educated, MORE MORE competitive competitive and and MORE MORE profitable. profitable.

MORE

Food Trends Trends Experience Experience Food Food Trends Experience – New!

Food Trends Experience – New! The new Food Trends Experience is The new Food Trends Experience is a tasting adventure providing direct a tasting adventure providing direct access to products, flavors and ingreaccess to products, flavors and ingredients driving the most recent trends dients driving the most recent trends in the market – healthy, organic, susin the market – healthy, organic, sustainable, ethnic, artisanal, fusion and tainable, ethnic, artisanal, fusion and more. This is your fastest and most more. This is your fastest and most convenient way to see, taste, discover convenient way to see, taste, discover and learn about the new culinary inand learn about the new culinary innovations that will inspire fresh and novations that will inspire fresh and fresh menu ideas, delight customers fresh menu ideas, delight customers and drive profits. and drive profits.

The Food Trends Experience will bring The Food Trends Experience will bring 150 food purveyors and providers in 150 food purveyors and providers in this new tasting arena – many from this new tasting arena – many from New York State, and all in the show for New York State, and all in the show for the very first time! View the most upthe very first time! View the most upto-date list of participating vendors at to-date list of participating vendors at www.internationalrestaurantny.com. www.internationalrestaurantny.com.

Healthy Solutions Solutions Pavilion Pavilion Healthy Located right next to the Food Trends

Located right next to the Food Trends Experience, you’ll find the Healthy SoExperience, you’ll find the Healthy Solutions Pavilion – a destination speciflutions Pavilion – a destination specifically for restaurant and foodservice ically for restaurant and foodservice professionals on the quest to source professionals on the quest to source and deliver healthy dining options. If and deliver healthy dining options. If you want to address guest requests, you want to address guest requests, build customer loyalty or just make build customer loyalty or just make changes to your menu, this will prochanges to your menu, this will provide you with the tools, resources, and vide you with the tools, resources, and

is a member of the America Academy is a member of the America Academy of Chefs Honor Society “Hall of Fame�, of Chefs Honor Society “Hall of Fame�, and hold numerous honors such as and hold numerous honors such as ACF Chef of the Year and several gold ACF Chef of the Year and several gold medals from the International Culimedals from the International Culinary Competitions. CMS Chef Fritz nary Competitions. CMS Chef Fritz brings many insights that you will not brings many insights that you will not want to miss! want to miss!

Kevin Cottle – Hell’s Kitchen (SeaKevin Cottle – Hell’s Kitchen (Season 6) runner-up, graduate of CIA, son 6) runner-up, graduate of CIA, and an aggressive proponent of the and an aggressive proponent of the Department of Agriculture “Farm to Department of Agriculture “Farm to Chef�, Kevin brings his expertise to Chef�, Kevin brings his expertise to the Demo Theater to share some of the Demo Theater to share some of the tips that have propelled his career. the tips that have propelled his career.

Training under Master Chef John Joho Training under Master Chef John Joho and then French Master Chef Rayand then French Master Chef Raymond Ost, Chef Cottle began to fuse mond Ost, Chef Cottle began to fuse contemporary New England cuisine contemporary New England cuisine with the elegance of French gastronowith the elegance of French gastronomy. Chef Cottle’s is now the Executive my. Chef Cottle’s is now the Executive Chef at the prestigious Country Club Chef at the prestigious Country Club of Farmington, and was recently honof Farmington, and was recently honored to cook at the James Beard House ored to cook at the James Beard House as part of the best hotel chef series as part of the best hotel chef series featuring “28 Atlantic� restaurant. featuring “28 Atlantic� restaurant.

Farm to to City City Expo Expo –– New! New! Farm “Growing the Local Food Economy: product you need to make it happen. product you need to make it happen.

Culinary Demonstration Demonstration Culinary Theater Theater Located within the new Food Trends

Located within the new Food Trends Experience, the Culinary DemonstraExperience, the Culinary Demonstration Theater is an educational, intertion Theater is an educational, interactive and entertaining area where active and entertaining area where restaurant and foodservice TRENDS restaurant and foodservice TRENDS are showcased by industry profesare showcased by industry professionals who are abreast of what’s hot sionals who are abreast of what’s hot in the food world. in the food world.

Special presentations in the Theater Special presentations in the Theater will include: will include: s Farm-to-City Chef Day • Farm-to-City Chef Day (Monday, March 4) (Monday, March 4)

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s • s • s •

Advanced Sustainable Advanced Sustainable Seafood Cookery Seafood Cookery Food Preservation for the Food Preservation for the Modern Kitchen Modern Kitchen Gluten Free Anywhere Gluten Free Anywhere

And the featured chefs as of press time And the featured chefs as of press time include: include: Certified Master Chef Fritz SonnenCertified Master Chef Fritz Sonnenschmidt – Retired culinary Dean of schmidt – Retired culinary Dean of CIA, Master Chef Fritz not only holds CIA, Master Chef Fritz not only holds the highest ranking certification bethe highest ranking certification bestowed by the American Culinary stowed by the American Culinary Federation, he has taught many of Federation, he has taught many of the top chefs coming from the CIA as the top chefs coming from the CIA as well. A native of Germany, CMS Fritz well. A native of Germany, CMS Fritz

“Growing the Local Food Economy: Trends, Infrastructure, and PurchasTrends, Infrastructure, and Purchasing� ing�

March 4, 2013 12:00 PM - 3:00 PM March 4, 2013 12:00 PM - 3:00 PM Presented by New York City Council Presented by New York City Council Speaker Christine C. Quinn and The Speaker Christine C. Quinn and The Empire State Development, New York Empire State Development, New York State Department of Agriculture and State Department of Agriculture and Markets Markets Farm to City Expo is a half-day forum, Farm to City Expo is a half-day forum, including panel discussions providincluding panel discussions providing food businesses, organizations, ing food businesses, organizations, and local food system advocates with and local food system advocates with a window on the latest public and a window on the latest public and private initiatives designed to meet private initiatives designed to meet the large and growing demand for lothe large and growing demand for locally produced foods and beverages. cally produced foods and beverages.

Before and after the event, attendees Before and after the event, attendees are encouraged to network with each are encouraged to network with each

other and the Pride of NY MarketPlace farm and food company exhibitors, and enjoy the local chef cooking demonstrations.

Ferdinand Metz Foodservice Forum The Ferdinand Metz Foodservice Forum includes access to 30+ complimentary sessions within the Forum, with an emphasis on insights into trends and best practices. This is your opportunity to gain a wealth of knowledge from some of the best minds in the restaurant and foodservice industry! You’ll receive concrete solutions you can apply immediately to your business. The Ferdinand Metz Forum presentations are included with your Show registration.

The Ferdinand Metz Foodservice Forum is sponsored by Venable, LLC.

Fast Track to Profits Attend this special event and learn

how to make your restaurant more profitable than you ever dreamed possible! The Fast Track to Profits Workshop is offered on Tuesday, March 5th from 9:00 am to 1:00 pm. Presented

by David Scott Peters, the Restaurant Expert – known as the SMART Systems guy who can walk into any restaurant in the United States and find $10,000 in undiscovered cash before he hits the back door – guaranteed!

Don’t miss this 4-hour intense workshop chock full of solid content ready for you to take back and apply immediately to your business – core principles of using systems to cut and control costs.

Tuition for this workshop is $149 (includes a show floor badge). *** Bring a Complimentary Guest!***

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IRFSNY from page 41 Each Paid Fast Track to Profits workshop participant may invite a colleague to attend this presentation with them at no charge! Details available at registration or contact Lynn O’Hara at lohara@reedexpo.com.

AllerTrain™ -- New! Gluten-free and allergy-free dining is the fastest growing market in the restaurant industry. This new course provides training to improve food safety and allergen management allowing you to offer a gluten-free/ allergy-free kitchen for the 12 million Americans suffering from food allergies. Increased diagnosis of food allergies, intolerances and sensitivities – as well in 1-in-133 suffering from Celiac Disease – is driving this demand. Make sure your restaurant knows how to serve and protect your customers by attending “AllerTrain™

Allergy and Gluten Free Food Service Training Certification” on Tuesday, March 5 from 10:30 am to 11:30 am.

Tuition for this workshop is $129 (includes a show floor badge).

Front of House Experience Front-of-House Experience – First Impressions are everything! Give your customers a dining experience from the minute they step inside. Leading designers in the industry will be available on-site in our 5 unique sets, including dining room, lounge and bar displays to discuss latest trends, designs, colors and décor solutions to meet your budget needs. What are the do’s and don’ts how do you get the most out of your space using lighting, chairs, table top displays and other solutions.

Japan Pavilion &

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Presentations The Japan Pavilion is one of the largest food shows in the world solely dedicated to Japanese foods and will acquaint the industry with the unique flavors and exciting new innovations of Japan. The theme of this year’s show is “Healthy and Flavor,” with a special focus on umami, the secret to a spectacular dish. This is your opportunity to discover enticing foods and products from all over Japan in one place – the Japan Pavilion will be filled with hundreds of diverse products from international corporates to local family-owned companies.

New Product Gallery Be sure to stop by this area to satisfy your taste for innovation and new products! The new Product Gallery is your first look at the latest products in the industry. While you’re there, cast

your vote for the Best New Product of the Show and you could win a $500 shopping spree to spend on the Show Floor.

New York Wine Expo As a member of the trade, you have the opportunity to sample over 640 wines from over 160 wineries on Sunday, March 3. Casually sip and stroll through old world Italian, Austrian, French, German, Spanish and Portuguese wines and then let your tastebuds lead you through the new world of wines of South America, Australia, Canada, South Africa and the United States. Admission to the New York Wine Expo (on Sunday only) is granted from 2:00 -4:00 pm with your International Restaurant & Foodservice

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// SCOOP NYC Celeb Chef Joins The Culinary Institute of America Scoop sees that the highly accomplished chef, restaurateur, and author Waldy Malouf has a new mission. After a successful 13-year run as co-owner and chief operating officer of Beacon

Waldy Malouf '75 joins the staff of The Culinary Institute of America in January 2013 after a long and successful career in the New York City restaurant scene.

Restaurant in New York City, Malouf became the senior director of special

INSIDER NEWS FROM METRO NEW YORK’S FOODSERVICE SCENE

projects at The Culinary Institute of America (CIA) in Hyde Park, NY last month. Chef Malouf returns to the college from which he graduated in 1975 to work with the college's food and beverage team to contribute to the ongoing refinement of all nine restaurants at the CIA's three U.S. campuses.

Both the kitchens and dining rooms of the restaurants are capstone classes for CIA degree students, where they put their culinary and hospitality education into practice. CIA restaurants have been a key component of the curriculum for the past 40 years, and they have earned dozens of awards and accolades during that time.

"The closing of Beacon presented the CIA with a rare opportunity to bring one of New York City's finest restaurateurs and an alumnus onto our staff," said CIA President Dr. Tim Ryan. "With his depth of knowledge and success in the dynamic and constantly evolving restaurant industry, Waldy will support our faculty in delivering the crowning element of a great handson education for our students." In addition to running Beacon, Malouf is known in the New York area for his time as executive chef and director of

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operations at the Rainbow Room and executive chef at the Hudson River Club and Le Cremaillere. The signa-

The closing of Beacon presented the CIA with a rare opportunity to bring one of New York City's finest restaurateurs and an alumnus onto our staff.

ture cuisine he developed at the Hudson River Club featured the culinary riches of the Hudson Valley, which resulted in The Hudson River Valley Cookbook (Addison-Wesley, 1996).

Malouf is also the author of High Heat: Grilling and Roasting Year-Round (Random House/Broadway Books, 2005). "I'm looking forward to helping bring the already superb CIA restaurants to another level of excellence that will complement the level of education the college delivers,"

Malouf said. "The CIA restaurants are uniquely positioned to provide both the best possible culinary education for students and dining experiences for guests at the same time.” chef Malouf co-founded the Windows of Hope Family Relief Fund after September 11, 2001 and remains one of the organization's three directors. He is also a former chairman of the CIA's Alumni Council and served on the college's Education Committee.

Gusto Grill's George Vlahos is New NJRA Chairperson Scoop notes that last month Jack Koumbis, of Assembly Steakhouse passed the torch to George Vlahos, of Gusto Grill at the NJRA's Installation Dinner & Silent Auction held at the Grand Summit Hotel in Summit, NJ. Koumbis who is looking forward to serving his term had this to say: “We represent an industry that holds new beginnings, beginnings for immigrants in a different world full of Oneira (dreams); a peaceful environment a parent can count on to teach their child the importance of earning and the work ethic needed to become our future nurses, doctors, lawyers and

Jack Koumbis (L), of Assembly Steakhouse passed the torch to George Vlahos (C), of Gusto Grill at the NJRA's Installation Dinner & Silent Auction held at the Grand Summit Hotel.

political leaders; the place our communities go to, to celebrate joy and find comfort in sorrow; the place the local charity depends on for donations & even a hot plate of food for those less fortunate; a place to celebrate new beginnings and rejoice old ones.

You see, a restaurant is far more than its definition on dictionary.com (a commercial establishment where meals are prepared and served to customers).

The New Jersey Restaurant Association is bigger than the great state it represents. Our efforts touch the lives of those living well outside its borders; even as far away as a small town on the southern border of Greece, Dydyma,

where a young, aggressive, hard working individual put his hopes in a large city in New Jersey. Elizabeth was my father’s new home, the place he chose to begin a new life, to start a family where he could earn a proper living, to watch his children grow & prosper.

Although his intent was far from becoming a restaurateur, it was a way an immigrant with an education level that did not exceed the 6th grade and a language barrier that far exceeds our imagination. But the efforts of those before him made it possible for him to fulfill his future full of dignity where he was able to set the rules that dictated the success of his family.

Only with your support & our collective efforts, will we continue to make

The New Jersey Restaurant Association is bigger than the great state it represents. those dreams a reality. We must work together putting our self-interests and political gains aside & negotiate solutions that will benefit the future of our restaurants. We must gather our efforts in creating new excitement, and

CONNECTICUT NEW YORK

NEW JERSEY

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• • • • • • • • • • • • • •

181 Marsh Hill Road 91 Brainard Road 566 Hamilton Avenue 15-06 132nd Street 1966 Broadhollow Road 720 Stewart Avenue 43-40 57th Avenue 1335 Lakeland Avenue 650 S. Columbus Avenue 305 S. Regent St. 777 Secaucus Road 45 East Wesley Street 140 South Avenue 1135 Springfield Road

in dreaming new dreams. Let’s open our minds to new ideas, involve ourselves, seek new leaders and guide them. "There’s no end to a future that begins every day.”

Daniel Boulud Collaborates With Dalmore on a Whisky Scoop says Chef Daniel Boulud has announced that he's collaborating with The Dalmore on his very own bespoke single malt Scotch whisky that will be available in some of his New York City restaurants come springtime. Boulud is the latest in a line of chefs partnering up on booze, such as Joël Robuchon's Sapporo beer and the Momofuku team's own plans for beer.

The Dalmore approached Boulud last summer, as they were particularly interested in working with a chef since "We think everyone sort of agrees whisky and chefs go together." For his part, Boulud was receptive to the idea since whisky making, like winemaking, can be quite complex.

Though it has yet to go into production the past six months have been all about the blending process. Boulud's whisky does have a name: The Dalmore Selected By Daniel Boulud. Last month, Daniel hosted a preview tasting of the whisky, which BourbonBlog. com reports, "is a blend of The Dalmore single malts that have been finished in used Muscatel, Madeira, and Port casks." They also note that the

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Orange, CT 06477 Hartford, CT 06114 Brooklyn, NY 11232 College Point, NY 11356 Farmingdale, NY 11735 Garden City, NY 11530 Maspeth, NY 11378 Bohemia, NY 11716 Mt. Vernon, NY 10550 Port Chester, NY 10573 Secaucus, NJ 07094 S. Hackensack, NJ 07606 S. Plainfield, NJ 07080 Union, NJ 07083

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Though it has yet to go into production the past six months have been all about the blending process for The Dalmore single malt Scotch.

bottles will bear Boulud's signature and that Boulud "wanted a slightly masculine, complex, but not overly simple whisky."

Right now the whisky will not necessarily be intended for retail, though "there could be a decision to have it be retailed down the line." But the whisky will definitely be available at Daniel

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and Cafe Boulud, perhaps as early as April. They might also roll it out to Boulud's other restaurants depending upon bottle availability and demand, though this will be focused in New York at three or four properties.

Village Voice Announces Toque Line-Up For Manhattan Scoop hears that this beloved annual foodie event boasts 50+ of NYC's most sought after restaurants from over 35 nations in New York's five boroughs all under one roof. Each of this year's participating restaurants have been

handpicked by Village Voice resident food critics Robert Sietsema and Tejal Rao. The event will take place on Tuesday, March 19, 2013 from 6:30 - 9:30 PM at the 69th Armory on Lexington Avenue.

Kicking off the 2013 line up, the first round of restaurants announced are: Bobwhite Lunch and Supper Counter, Black Shack Burger, Brooklyn Kolache, Buka, Dirt Candy, John Brown Smokehouse, Kaia Wine Bar, Littleneck,

The event will take place on Tuesday, March 19, 2013 from 6:30 - 9:30 PM at the 69th Armory on Lexington Avenue.

Luke's Lobster, Mable's Smokehouse & Banquet Hall, Mooncake Foods, No. 7., Parish Hall, Txikito, Zenon Taverna, and many more to be announced.

Returning back this year, "Choice Eats" will allow all ticketholders, to enjoy dessert offerings in the "Choice Sweets" tasting throughout the evening. Choice Sweets restaurants will be featured in the main tasting hall for GA ticketholders as well as in a private Choice Sweets VIP tasting room open exclusively to VIP ticketholders during the event's final hour. Over a dozen desserts curated by The Village Voice will make their debut.

The Village Voice will once again partner with the non-profit organization Slow Food NYC for the event and plan to donate a portion of ticket sales.

house now carries and distributes more than 16,300 products to more than 10,500 customer locations in the United States.

NYC Fast Food Workers Seek Higher Wages Scoop says it’s truly a tale of two cities as fast food chains try to come to grips with a workable approach to labor. In New York Communities for Change launched their “Fast Food Forward” campaign last month, staging walkouts at chain restaurants across the city and demanding a $15-an-hour minimum wage, more than double the current minimum. Across the country, a different type of progress made news: San Francisco-based Momentum machines has invented a robotic burger-maker that does the work equivalent of thee full-time (human) kitchen employees. That’s 360 burgers created per hour with no complaints about wages, and no walkouts. What New York’s service-sector unions and their allies don’t realize is that their fight is no longer with management – it’s with technology and it’s a fight they can’t win. Today, we might bag our own groceries at a supermarket

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Domino’s Pizza Looking To Reinvent Store Experience Scoop says you should take a look at Domino’s Pizza’s new “Pizza Theater” store design, developed in partnership with Chute Gerdeman, Columbus, OH, puts pizza-making front and center, allowing customers to watch as the chefs hand-toss fresh dough

Look for Domino's to bring new store look to Metro New York

CT Based Specialty Food Company Expands Scoop hears that Chefs’ Warehouse did not wait long to expand its portfolio in 2013, strengthening its presence in the Midwest with the acquisition of an Ohio food distributor. The Ridgefield CT-based distributor of specialty food products has acquired Queensgate Foodservice, a Cincinnati distributor of produce, meats and poultry, dairy, dry grocery and frozen foods to restaurants, caterers, hotels, country clubs and other businesses in Ohio, Kentucky and Indiana. The purchase, for about $22 million, builds on the acquisition of two businesses in 2012, a Las Vegas specialty food importer and distributor in April and a food distributor in Columbus, Ohio, in August. Chris Papas led Chefs’ Ware-

of margins, generally keeping 1 cent to 3 cents in profit for each sales dollar they get from the customer. Most of the rest goes to cover expenses like payroll and the cost of food. If New York City’s service-sector unions succeed in more than doubling the base wage in the city’s fast-food industry one of two things will happen: Either the price of a hamburger will rise, or the number of employees it takes to cook that hamburger will fall.

The purchase, for about $22 million, builds on the acquisition of two businesses in 2012, a Las Vegas specialty food importer and distributor in April and a food distributor in Columbus, Ohio, in August. checkout, or pump our own gas at the station. Even self-service soda refills at fast-food restaurants were developed as a laborsaving device. The real driver behind these changes isn’t consumer preference, but businesses’ profit margins labor-intensive businesses like restaurants get by on the narrowest

and create individual orders. There’s even a step platform so that kids can watch the action. A chalkboard wall offers a creative outlet for folks of all ages. Technology comes into play with an order kiosk and an electronic, personalized status board (“Pizza Tracker”) where customers can track their orders.

Landmark Day For 30 Rock Nightspot Scoop notes the Rainbow Room has found its pot of gold. The famed former supper club where Marlene Dietrich sipped cocktails to big-band music and Richard Burton and Elizabeth Taylor gossiped with Broadway insiders is officially a landmark. The landmark status was approved by a

unanimous vote of the City Council Land Use Committee last month.

Landmark status is rare for the interior of a building. Usually, the city awards landmark status only to entire structures. When the Art Deco restaurant opened in 1934, it was the first eatery in the city to be located in a high-rise setting, the 65th floor of 30 Rockefeller Plaza. “It’s a great historic space with unbelievable views and right now it’s looking for a tenant, somebody to take over,” said Councilman Mark Weprin, who is on the Land Use Committee. “It’s been an historic restaurant for many years now. One of the nicest views you’ll ever see anywhere in the world, and it’s been the home to many famous evenings throughout the history of New York.” Committee Chairman Leroy Commrie called it “an iconic room, a special place, a tourist attraction.” The upscale restaurant and nightclub was shuttered in 2009 after a nasty landlord-tenant dispute between Tishman Speyer, which owns Rockefeller Center, and the Cipriani family, which was running the Rainbow Room at the time.

annual International Restaurant and Foodservice Show of New York, it's the design of the Imperial Bag & Paper Company’s booth. With the guidance of Imperial's Director of Sales, Christopher Freeman, and the ownership duo of Robert and Jason Tillis, Imperial's booth has always been among the show's bell weathers for creativity.

Over the past 5 years, their booth has hosted the most creative of backdrops for everything from sustainable packaging to a new generation of home meal replacement solutions. The 2013

Industry Awaits Booth Design From Imperial Bag & Paper Company, LLC The passage of Spring in Metro New York is always marked by a number of annual events. For many it’s the opening of a new baseball season in the Bronx and Queens, or the Flower Show at Macy's. But, for the foodservice industry it’s something very different. As thousands of foodservice operators descend on the Javits Center for the

(L to R) Imperial Bag's CEO Robert Tillis with Director of Sales Christopher Freeman and Imperial's President Jason Tillis

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edition of the Imperial Bag & Paper Company’s booth promises to once again showcase it’s a one-stop shopping solution for your plastic and paper packaging products, as well as your janitorial supplies. Imperial Bag & Paper Company is also recognized

by Crain's New York in Crain's Fast 50.

Congratulations To Brian Bennett Of Culinary Software Services

Scoop says congratulations to Brian Bennett, the company President of

Culinary Software Services as he was recently named a Top 300 Small Business 2012 by Business Leader magazine. An awards ceremony was held in 2012 at Columbine Country Club in Littleton Colorado. Mr. Bennett was selected because he has been instrumental in building a successful business, has delivered superior financial results, is an innovator within his industry and is active in philanthropic and community causes.

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IRFSNY from page 43 Show of New York show badge. Those pre-qualified visitors with wine purchasing responsibilities may visit the New York Wine Show from 12:00 noon to 4:00 p.m.

Pride of New York When you bite into a crunchy New York State apple or enjoy a glass of New York State wine, you can taste the pride. New York growers and food manufacturers are proud to provide a rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, wine and baked goods – easy to discover and source all in one convenient location, in the Food Trends Experience area. The Pride of New York Pavilion brings you face-to-face with family farmers and food processors who have made New York State one of the America’s leading suppliers of food and agricultural products.

& Tea, Dessert Cart and Gourmet Way, along with the Japan Pavilion, Healthy Solutions, Pride of New York and Food Trends Experience.

Ultimate Barista Challenge The Ultimate Barista Challenge is back! Come watch as professional barista face challengers on the exhibition floor where they prepare their signature espresso beverages for a panel of discerning judges. There will be a showdown of three flights

The Foodservice Council for Women® All are invited to join some of the most successful leaders in the industry for a presentation and networking event on Monday, March 4 from 10:30 am to 11:30 am, “Go For It! Make Your Dreams A Reality!”.

Panelists include: • Kathleen Wood, Founder of Kathleen Wood Partners, LLC • Betsy Craig, CEO & Founder of Kitchens with Confidence and MenuTrinfo • Jeanette Stancato, Director of Group Sales at The Ritz-Carlton • Ferdinand Metz, Master Chef

Specialty Pavilions Our Specialty Pavilions make navigating the Show fast and easy. Similar products and services have been grouped into Pavilions so you can easily compare products and services to make educated and informed buying decisions. Pavilions include: Coffee 51 • February 2013 • Total Food Service • www.totalfood.com

of espresso frappe, espresso cocktails and beautiful café latte art. In addition to watching the action unfold you will learn the value of fine espresso and coffee on your menu, secret tips to drive profitability into your offerings and tips to impress your customers. Presented by Whole Cup Coffee Consulting.

US Pastry Competition Paris Gourmet presents the 24th Annual U.S. Pastry Competition – Amer-

ica’s most prestigious pastry competition – on Sunday, March 3. Twenty rising starts of the pastry world have been selected to compete for the coveted title, Pastry Chef of the Year.

The event allows leading pastry chefs to showcase their talents by creating advanced dessert and chocolate bonbon recipes exhibited along with highly technical sugar and chocolate

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IRFSNY from page 51 sculpted showpieces. Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, preside over the judging procedures. The 2013 showpiece theme is Women.

Ferdinand Metz Foodservice Forum The Ferdinand Metz Foodservice forum includes access to 30+ complimentary sessions within the Forum – all included with your Show registration. This is your opportunity to gain a wealth of knowledge from some of the best minds in the restaurant and foodservice industry!

Program as of press time: (subject to change)

Healthy The top and enduring trend in restaurant dining is offering Healthy Options, from Allergy accommodations

to Healthy Kid meals – here you’ll find all you need to know to keep your customers happy, healthy and loyal!

• 10 Tips for Gluten Free Menu Items • Allergy Dining Solutions, Top 10 Tips for Allergy accommodations • AllerTrain™ Training and Certification **separate registration and fees apply.

Catering The International Caterers Association (ICA) is a non-profit organization dedicated to providing education, mentoring and resources for professional caterers and promoting the profession of catering to clients, industry members, vendors and the public. We have partnered with the International Caterers Association to bring you this valuable education content to boost your profits: • Top Trends In Catering Offerings • Effective Catering Systems for Operating and Adding a Revenue

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•

• •

Source Add Profits to Your Restaurant with a Take-Home Catering Division How to Reach Your Catering Potential Building New Income Streams – Restaurant Recipes

Social Media With Social Media playing an expanded role in today’s marketplace, these sessions offer you access to the best practices you should adopt to increase your Restaurant’s visibility, profits and sales.

• Facebook. Twitter. Foursquare.

Yelp – The 4 Basic Food Groups • Social Media Panel – LivingSocial, Yelp, Open Table • Email Marketing for Restaurants – Attract, Engage & Thrive

Hospitality And Human Resources A happy staff is a healthy staff. Find

out how to put a great team in place, how to lead them effectively and how to afford the best talent to make your operation the most successful it can be.

• Leadership – Building Winning Teams • Building a Winning Hospitality Team in 8 Simple Steps • 7 Must Do’s for Controlling Labor Costs • 10 Productive Team Habits Trending in Successful Restaurants

Legal & Operations Whether it be finding the best location, negotiating the most affordable price, making sure there are no unwanted clauses in your leases, or making sure you are protected legally with your staff, these sessions provide

Food Show from page 75

// EVENTS

NAFEM 2013

Metro New York City's Dealer And Consultant Community Team With Local Operators To Shop NAFEM For Energy Saving Cooking Solutions Don’t miss the foodservice equipment event, The NAFEM Show, at the Orange County Convention Center in Orlando, Fla., Thurs., Feb. 7-Sat., Feb. 9. You’ll find the newest products the industry has to offer on the show floor and you’ll want to take time to attend a seminar or two.

T

he educational program is packed with presentations to help you keep your business running successfully. After work, it’s time to play; Jimmy Buffett will serve up his legendary Cheeseburger in Paradise just the way you like it during the All Industry Celebration, Sat., Feb. 9.

The conference begins with an opening party, Wed., Feb. 6 - the Global Networking Event at the Hilton Orlando. It’s open to attendees from outside the U.S. and to all exhibitors.

It offers a sure way to connect manufacturers and customers before the busy show floor opens.

New this year, the Show Floor Reception will run from 4-6 p.m. on Thurs., Feb. 7. It’s a chance for suppliers and buyers to meet and network over cocktails and hors d’oeuvres before heading off to dinner.

Always a hit, the What’s Hot! What’s Cool! pavilion will be a show floor draw again in 2013. Selected products showcased in the pavilion are proven to show benefits in labor savings, lifecycle costs, sanitation and/or operational improvement. The pavilion will be divided into six product groups:

Once again NAFEM will offer the Tri-State dealer the opportunity to stay ahead of the learning curve with a full agenda of educational opportunities.

prep and warewashing; refrigeration and ice; smallwares, tabletop and serving; display, transportation and storage; primary cooking; and technology.

Debuting at the show on Feb. 8, Foodservice Equipment Reports will honor the industry’s best with an awards reception at the luxurious Peabody Hotel Orlando adjacent to the convention center. It will be a memorable evening as multi-unit experts and out-of-the-box thinkers will be lauded for their contributions to the industry.

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FER will present the Management Excellence Awards, Young Lion Awards, and Industry Service Awards to innovators who shine.

The show will feature two education sessions to help attendees earn a critical certification and understand what it takes to go green.

ServSafe will run its food-safety training course at the convention center, followed by the CFP exam. Certification is good for five years and is recognized internationally. A certified instructor from the Florida Restaurant & Lodging Association will lead par-

ticipants through the course in two segments Feb. 6-7, 8 a.m.-1 p.m. each day.

Struggling with green building in a foodservice environment? Rob Hink, principal of the Spinnaker Group, Weston, Fla., and board member of the U.S. Green Building Council South Florida Chapter, will show how credits in the LEED for Retail rating system apply in restaurants and foodservice.

The program will be taught Feb. 6, 1-5 p.m. in the convention center.

Get a full briefing of all the education sessions set for the show and additional exhibit information at thenafemshow.org.

Be sure to save your energy for the last night of the show, Sat., Feb. 9, when A-lister Jimmy Buffett takes you to Margaritaville with a live performance at the All-Industry Celebration.

Pack your Hawaiian shirts and leis and get ready for a great party.

We would love to see you and talk about what your business is doing, so stop by FER’s booth 1663!

Sidebars The 2013 NAFEM Show: Essential Info • Feb. 7, 10 a.m.-6 p.m.

• Feb. 8, 10 a.m.-5 p.m.

• Feb. 9, 10 a.m.-4 p.m.

• Orange County Con. Center • Orlando, Fla. • Attendees: 20,000+ • Exhibitors: 500+ Educational Opportunities: • ServSafe Food Safety Training, Feb. 6-7, 8 a.m.-1 p.m., $200 • LEED Basics for Foodservice, Feb. 6, 1-5 p.m., $200 Events:

continued on page 59

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NAFEM, from page 56 •

• •

•

• •

Global Networking Event for exhibitors and non-U.S. attendees, Feb. 6, 7-9:30 p.m., Hilton Orlando, $75 for exhibitors, free to non-U.S. attendees Show Floor Reception, Feb. 7, 4-6 p.m. No fee Foodservice Equipment Reports Management Excellence Awards, Feb. 8, 6:30 p.m., Peabody Hotel, Orlando, $299 FER customers; $399 noncustomers All-Industry Celebration, Feb. 9, 7-10 p.m. featuring Jimmy Buffett, Orange County Convention Center, $175 per person, $1,750 table of 10 Registration: $30 before Jan. 5 for main floor; $60 after Register for all programs at www.thenafemshow.org.

more than 20,000 dedicated foodservice professionals.

The NAFEM Show attracts thousands of foodservice equipment and supplies professionals, armed with buying power and ready to connect with you.

More information about the NAFEM Show 2013 - North American Association of Food Equipment Manufacturers is listed at thenafemshow.org. Log in now to get extensive content about the NAFEM Show 2013 - North American Association

More information about the NAFEM Show 2013 - North American Association of Food Equipment Manufacturers is listed at thenafemshow.org. Log in now to get extensive content about the NAFEM Show 2013 - North American Association of Food Equipment Manufacturers, including audience size, exhibitors, contact names, booth sizes, pricing information and more. And search Events In America for details on other festivals, events, tradeshows, conferences, meetings, seminars, conventions, and fairs.

The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 625 foodservice equipment and supplies manufacturers that provide products for food preparation, cooking, storage and table service.

NAFEM, one of the industry's premier trade shows presents an opportunity that comes around only once every two years - the chance to display your products and solutions to 59 • February 2013 • Total Food Service • www.totalfood.com

of Food Equipment Manufacturers, including audience size, exhibitors, contact names, booth sizes, pricing information and more. And search Events In America for details on other festivals, events, tradeshows, conferences, meetings, seminars, conventions, and fairs.

The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of more than 625 foodservice equipment and supplies manufacturers that provide products for food prep-

aration, cooking, storage and table service.

NAFEM, one of the industry's premier trade show presents an opportunity that comes around only once every two years - the chance to display your products and solutions to more than 20,000 dedicated foodservice professionals.

The NAFEM Show attracts thousands of foodservice equipment and supplies professionals, armed with buying power and ready to connect with you.

BOOTH #

1855

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// NEWS

RESTAURANTS

Second New Jersey Zinburger Wine & Burger Bar Opened In Paramus Zinburger Wine & Burger Bar, the upscale burger restaurant offering gourmet burgers combined with perfectly paired wine selections, has open its second New Jersey location last month in Paramus.

Z

inburger Wine & Burger Bar, an upscale burger restaurant offers gourmet burgers combined with perfectly paired wine selections.

During opening week, Zinburger donated 15 percent of sales to the Paramus Education Foundation. The Education Foundation of the Paramus Regional Chamber of Commerce is a registered 501 (c) (3) non-profit corporation dedicated to encouraging and funding innovative and challenging ideas and projects amongst Paramus students and teachers.

Since opening the East Coast's first Zinburger in Clifton, N.J. two years ago to much fanfare, stellar reviews and packed crowds, Zinburger has developed an almost fanatical customer following who enjoy made-toorder gourmet burgers, hand-dipped shakes and floats, decedent pies and 21 wine varieties.

"With the incredible success of the Clifton location, the appetite for another Zinburger in North Jersey has been very high," said Brad Honigfeld, chief executive officer of The Briad Group, a licensee for Zinburger.

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#1357

BOOTH #

2358

BOOTH #

3630

#1437

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// IRFSNY SHOW

PREVIEW

New York’s Restaurant Industry To Convene At The International Restaurant & Foodservice Show Sunday, March 3-Tuesday, March 5 Thousands of restaurant and foodservice industry professionals will gather for the International Restaurant & Foodservice Show of New York from March 3-5 at the Jacob Javits Convention Center.

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here will be dozens of new products, services, and equipment from more than 500 leading vendors, along with educational programs and many special events. The event is sponsored and owned by the New York State Restaurant Association, and managed and produced by Reed Exhibitions. Event highlights include:

Culinary Demonstration Theater Demonstrations will be presented by Celebrity chefs including Chef Kevin Cottle, Season 6 Hell’s Kitchen; Chef Van Hurd, also from Season 6 Hell’s Kitchen; Chef Joe Arvin, from Big Brother Season 14; Chef Ryan Jones, Owner and Chef at The Mill; and Chef Tyler Anderson, Chef and Owner of Millwrights Restaurant.

US Pastry Competition Paris Gourmet presents the 24th Annual U.S. Pastry Competition on Sunday, March 3, 2013, where 20 rising stars of the pastry world have

NY Wine Expo

There will be dozens of new products, services, and equipment from more than 500 leading vendors, along with educational programs and many special events.

been selected to compete for the coveted title, Pastry Chef of the Year.

The theme for this year’s event is Women.

Food Trends Experience The new Food Trends Experience is a tasting adventure providing direct access to over 75 new products, flavors and ingredients driving the most recent trends in the market.

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The latest list of participating companies includes: Ann Payne's Caveman Foods, Artuso Pastry Foods, Caribbean Liquid Sugar, Cup and Compass, Gelato Giuliana, Herbal Water, International Premium Imports, May-O-Sabi, Molina USA, Rishi Tea, Royal Pacific/Classic Coffee Concepts, Solutions Box SRL, Udi's Gluten Free Foods, and more.

Don't miss the opportunity to sample over 640 wines from over 160 winemakers from around the globe in the Grand Tasting. Producers include 40 winemakers from Argentina, 30 from New York, 30 from the Zinfandel Advocates and Producers, and 15 from Oregon. Other countries represented include Italy, France, New Zealand, Greece, Spain and Portugal.

Ferdinand Metz Foodservice Forum Offers 30+ complimentary sessions, with an emphasis on trends and best practices on social media, catering, healthy/green, legal, operations, hospitality, human resources and networking. On Sunday afternoon, Master Chef Ferdinand Metz will moderate a Power Chef Panel: "Four Decades of Culinary Leadership at America's Most Venerable Hotel – The Waldorf Astoria" with Chef John Doherty and Chef Arno Schmidt.

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// EYE

NYSRA

NYSRA Industry Night

Exclusive Industry-Only Event For Restaurateurs & Chefs BROOKLYN, NY - Kudos to New York State Restaurant Association for bringing together a top-flight panel of politicos and restaurateurs to share an evening of networking and political action at Brooklyn's Marco Polo Restaurant.

"Our goal was to be able to create a forum of representatives from many areas of our industry, " noted James

Versocki, who serves as NYSRA's New York City office executive director. The highlight of the evening was the keynote of Brooklyn borough president Marty Markowitz. "Nobody has the potential for a larger more powerful platform than the restaurateurs of Brooklyn and the City." The upcoming Mayoral election will give you the opportunity to let the City know that

(L to R) NYSRA's James Versocki with Joseph Levey of Helbrain Levey & O'Donoghue and Benchmarc Restaurants' Marc Murphy

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you are a force that needs to be respected. Markowitz went on to detail the abuses of City health inspectors and what he perceives as a witch-hunt in the current inspection process.

EYE spotted notables including 67Burger and Black Shack owner Edward Tretter, Sam Barbieri of the Waterfront Ale House, Jolie Cantina's Davida Tretout and Jeff Lederman of

(L to R) Brooklyn Restauratuer Jeff Lederman with John Payson and Naomi Josepher of The Chocolate Room

Nectar. The NYSRA line- up of speakers included Benchmarc Restaurants’ Marc Murphy, City Councilor Steve Levin.

EYE also got the feeling from the comments of Union Square Hospitality's

Kathleen Wilce (L) and Mary Gibb (R) of Agencia International with Total Food's own Michael Scinto (C)

Paul Bolles Beaven that a "Danny Meyer" restaurant is on the horizon for Brooklyn. EYE also enjoyed visiting with local vendors Eduardo Carbajosa of Acme Smoked Fish, Crown Design and Consulting’s Anthony Milano and the Victory Foodservice duo of Stewart Sapnas and Sunder Luthra.

Brooklyn Chamber of commerce president Carlo Scisssura made a big announcement that the Chamber will be launching a trade show that will feature "Made in Brooklyn" foods. For 75 years, NYSRA has been dedicated to protecting, promoting, representing, and educating their Members so that they can better serve the public.

By pursuing this straightforward goal, they have become one of the most

(L to R) Crown Design & Consulting's Leila Milano, Anthony Milano and Tony Zhang

effective trade organizations in the state. The New York State Restaurant Association looks forward to the opportunities ahead and the continued prosperity for all of New York.

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(L to R) Brooklyn Chamber of Commerce President, Carlo Scissura Brooklyn Borough President, Marty Markowitz; with evening's hosts Joe and Marco Chirico of Marco Polo Ristorante

// EYE For the 22nd Year, Food & Beverage Association Volunteers Cooked and Served Meals for Over 1,000 Children’s Aid Society Guests

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he spirit of giving back was on display recently at The Children’s Aid Society’s Dunlevy Milbank Center, as chefs from some of New York’s finest hotels and restaurants teamed up to provide a special dinner for hundreds of New York’s disadvantaged children and their families.

For the 22nd year, the Food and Beverage Association of America generously organized and hosted this special dinner for families in need. Wayne Whinna, Director of Food & Beverage at the Sheraton New York Hotel & Towers and his Executive Chef Joe Fontanals, headed up the culinary efforts. Chef Fontanals and his team cooked an estimated 250 20-lb. turkeys with all the trimmings.

Gladys Mouton Di Stefano, President of the Food & Beverage Association and President of At Your Service Party Consulting, LLC, organized the dinner and coordinated all donations, as she has since the first year of the event. The Food and Beverage Association members, their colleagues and friends donated all the food, decorations and table settings for the dinner, and prepared and served the food at the event.

Approximately 1,000 Harlem residents were hosted at this event, including those who are served by after-school programs at the Dunlevy Milbank Center all year. In addition, the event fed homeless families who reside at The

Andrew Scott, Francisco Araiza, Carl Underberger from the Park Lane, Gladys Mouton Di Stefano, Matthew Hibbard and Melissa Passos

Children’s Aid Society’s Pelham Fritz Apartments (a shelter for families across the street from Milbank). A DJ entertained diners during the meal and a raffle distributed additional 125-cooked turkeys to the families in attendance.

The Children’s Aid Society is an independent, not-for-profit organization established to serve the children of New York City. Our mission is to help children in poverty to succeed and thrive.

They do this by providing comprehensive supports to children and their families in targeted high-needs New York City neighborhoods. Founded in 1853, it is one of the nation’s largest and most innovative non-sectarian agencies, serving New York’s neediest children.

Services are provided in community schools, neighborhood centers, health clinics and camps.

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#2011

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// EQUIPMENT AND SUPPLIES

FINANCING STRATEGIES

Tri-State Dealers Returning From NAFEM Have New Source For Financing Expanded Inventory Needs The good news for local equipment and supply dealers returning from this month's National Association of Food Equipment Manufacturer's show is that their shopping carts are full with a number of innovative new hot and cold solutions to help make their end-user customers become more efficient.

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he challenge for these dealers is how to finance the products on their show room floors and in front of their customers. Even more importantly how do they take full advantage of bulk pricing when their access to financing is cut off?

New York City based Strategic Funding has been financing restaurants, retailers, and equipment suppliers, since 2006. Now Tri-State dealers can gain a competitive advantage. Strategic and its management team bring a deep base of experience in the restaurant and food service industry. "We

understand the restaurant business, so offering the equipment dealer that same access to capital is a natural extension for us, " said David Sederholt, Strategic's COO. "Strategic now funds over $100 million per year to small businesses nationwide," said Sederholt.

As a leading provider of working capital and related products, Strategic gives hard working merchants access to cash for growth, improvement and overcoming the occasional short fall.”

With that industry knowledge, as one-time owners of restaurants, the Strategic Funding management team is able to craft a customized lending program for any type of business. The programs typically are short term financing and never involve the dealer surrendering any equity to a lender.

"No matter how our business expands, the goal remains to provide quick and easy alternative financing solutions for merchant's seeking working capital. We give you straight answers because we value your time and write the checks. We stand behind every transaction. Most importantly, we have been food service operators and understand the pressure that they deal with everyday," Sederholt concluded.

No matter how our business expands, the goal remains to provide quick and easy alternative financing solutions for merchant's seeking working capital.

Metro New York's dealers shopped the show and are set to return from NAFEM with opportunities to expand inventories. Manhattan based Strategic Funding is now offering a number of financing programs to serve the needs of the Tri-State dealer & their end-user operator customers

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#2007

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BOOTH #

2272

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// NEWS

MANAGEMENT

Saddle River Inn Chef Hans Egg Moving On After 31 Years Chef Hans Egg and his wife, Imelda, who opened The Saddle River Inn in 1981 and turned it into one of the state's most respected restaurants, are retiring. They have sold the iconic institution to two experienced restaurant professionals, chef Jamie Knott and manager David Madison.

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gg, whose culinary journey began at the Suvretta House in St. Moritz and includes stops at the Cavalieri Hilton in Rome, the Nile Hilton in Cairo, and the Swiss Pavilion at Expo ‘67 in Montreal, is handing over the keys to the bistro to host David Madison and chef Jamie Knott, who "are committed to continuing the tradition of fine cuisine and hospitality that has been the trademark of the Inn." A BYO, it is known for handling customers' wine as though each bottle is a prize from its own cellar. The wood beams, lace-curtain windows and wide-plank floors give the restaurant a romantic charm and make it popular for proposals and weddings.

Imelda Egg explained that she and her husband were simply ready for some rest: "After 31 years, and approximately 50 years in the business, we've had it. We are ready to bask in the sun," she said.

"I looked for defects and came up empty. The Saddle River Inn simply is exceptional," wrote New Jersey food editor Bill Pitcher in a 2007 review, bestowing a rare four stars out of four.

Zagat consistently placed it among the state's best; words used in the 2011/12 listing include "impeccable," "steady," "serious" and "world-class."

Imelda Egg said that the new owners "want to continue, more or less, what we've been doing for 31 years," eventually adding their own styles.

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Fiorito, from page 34 sation in every state, even if the injury cannot be tied to a single event. Only five states have limitations as to when or how workers' compensation benefits can be claimed for RSI. This widespread acceptance of RSI claims is becoming traumatic in and of itself for employers. Some state statutes, such as California Labor Code Section 5412, do not clearly define a timeframe to hold an injured worker accountable for reporting an injury.

Given the difficulty involved in diagnosing and treating cumulative trauma disorders, causation plays an important factor in determining if the injury arose from the course and scope of employment. This is why AEO/COE (Arising out of Employment /Course of Employment) investigations are crucial.

CMS Requirements Increase Exposure To make matters worse, the new Centers for Medicare & Medicaid Services (CMS) requirements designed to protect Medicare from future medical expenses for workers' compensation and general liability claims further increases an employer's exposure.

CMS has the ability to look back, identify workers' compensation-related medical care payments made by Medicare, and seek repayment from the insured or the employer. This creates a situation where the employer could pay the future medical cost twice; once to the claimant at settlement and later when Medicare seeks reimbursement for the medical care they paid on behalf of the claimant (known as the cumulative effect).

So, how can you protect your company? The "magic bullet" would be to "age" the injury and determine if it arose out of the course and scope of employment.

One of the few tools proven effective is the Electrodiagnostic Function Assessment - Soft Tissue Management Program (EFA-STM). The EFA-STM is specifically designed for an employer's current workforce as well as new

hires and complies with all Americans with Disabilities Act Amendments Act (ADAAA) and Equal Employment Opportunity Commission (EEOC) regulations.

How the EFA Works It begins with a baseline assessment that is stored in a secure database. When a work-related injury is reported, a post-injury assessment is performed, at which time the information collected from the baseline assessment is compared to the data from the post-injury assessment. The baseline data is read only if an injury occurs and the post-loss assessment is performed.

This ensures employers are protected against claims of discrimination as well as disability.

If there is no change from the baseline, then the claim does not proceed.

If there is a change, then only the portion that is related to the occupational injury is accepted and treated.

By establishing an objective, baseline snapshot of an employee's condition prior to the report of an injury, an employer's true liability for a claim is established and responsibility for preexisting conditions is eliminated.

The value proposition for the EFASTM program is significant and will positively impact current direct and indirect costs, as well as potential future costs created by CMS Mandatory Reporting. The EFA is the only device of its kind that has stood up to court challenges.* For more information on the EFA Soft Tissue Management (STM) program, please talk to your Risk Services consultant or visit www.emergedx. com.

Robert Fiorito, serves as Vice President, Hub International Northeast., where he specializes in providing insurance brokerage services to the restaurant industry. As a 20-year veteran and former restaurateur himself, Bob has worked with a wide array of restaurant and food service businesses, ranging from fast-food chains to upscale, “white tablecloth" dining establishments. For more information, please visit www.hubfiorito.com

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BOOTH #

3222

Food Show from page 55 you with advice from the experts that can help you deal with the most important things to look out for and the things you NEED to know.

Tipping & Gratuities – Avoiding Class Actions Suits Immigration Compliance • Secrets to Solve Today’s Restaurant Issues – NRN Panel • 101 leasing Tips for Restaurant Tenants • Strategic Tips for Your Labor Audit • Negotiating Commercial Leases for Dummies • Fast Track to Profits Workshop **separate registration and fees apply.

IRFSNY is a must-attend event for anyone involved in the restaurant, foodservice or hospitality industry. Don't miss your chance to network with Independent Restaurant Owners, QSR and Quick Serve Establishment Operators, Caterers, Bakers, Chefs, and other from across all segments and concepts, plus bars, nightclubs, hospitals, hotels and commercial foodservice operations.

Networking And More!

Come meet some of the industry’s most respected and successful chefs and restaurateurs, while building your networking at the same time.

• Master Chef Ferdinand Metz – Mindshare with Ferdinand Metz • Trends in the Industry • Building Sales by Building Communities On and Off Line • Go For it! Make Your Dreams a Reality Sessions are added frequently!

Visit: http://www.internationalrestaurantny.com/Education/ for the most up-to-date list of educational offerings.

Partnered with these industry leaders to bring you cutting edge education: • • • • • • • •

Foodservice Council for Women International Caterers Association Kitchens with Confidence New York State Restaurant Association NYS Dietetic Association Technomic, Inc. Venable LLC Women Chef and Restaurateurs

•

TheRestaurantExpert.com

Venable LLP is the Official Legal Sponsor of the Ferdinand Metz Foodservice Forum. Venable LLP’s new York-based Labor and Employment team is part of a national group of more than 30 attorneys representing clients throughout the nation and in the New York metropolitan area. Our team provides labor and employment counsel and representation of all issues employers face on a daily basis.

Our group defends and litigates labor and employment claims for employers and provides business counseling on ways to avoid litigation; advices on labor and employee relations, policy and practice development and implementation, employment contracts and separation agreements, termination of employment, and reductions in force. We regularly structure and conduct preventative self-audits for employers.

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New Product Preview At The International Restaurant & Foodservice Show Of New York There is no better place to source new food, new beverages, and new equipment than the exhibit hall at the International Restaurant & Foodservice Show of New York.

Make your plans now to attend the ONLY event in the New York region exclusively serving the restaurant and foodservice industry!

This is your one-stop source for more of everything you need to succeed in today’s market.

More new ideas and insights More innovative strategies More access to the latest trends Gain A Fresh Perspective On Your Business®

#1720

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BOOTH #

4017

BOOTH #

4217

#1601

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// IRFSNY SHOW

ROGER AND SONS

Bigger Is Better As Manhattan’s Roger And Sons Set To Host Javits Show’s Largest Booth Of all the changes in New York City over the past decade none has been more pronounced than the evolution of the Bowery.

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his venerable area of downtown Manhattan truly represents a history of the Island. In the early 1900's immigrants jammed the area with their pushcarts. That evolved into a post world war commerce district that was jammed with restaurant equipment and supply firms.

Over the past 10 years, many of those food service suppliers have fled the city and have been replaced by a new gentrified mix of business that includes every type of retail business from hair salons to women's clothing and a vast array of eateries.

Through all the change, there has been one venerable flagship: Roger and Sons. The 50 plus year old firm continues to build its reputation as one of the Metro New York area and nation’s leading restaurant, equipment and supply dealerships.

It all started in 1947, at the age of 14 Roger Saitta came from Italy and started working with his godfather. Saitta’s early days were built on the custom design of glass sneeze guards and kitchen equipment for a growing New York City restaurant community. The business evolved into offering a full line of the nation's leading manufacturers and suppliers’ kitchen equipment.

It’s rather ironic that with the depar-

With its sheer size and product mix, Joe Cirone and his Roger and Sons team have created a booth that has become a top of the itinerary stop for the Metro New York food service professional touring the annual IRFSNY Show at Javits.

ture of many of its competitors from the Bowery that Roger and Sons is once again perfectly located to serve a growing downtown restaurant community. In addition to now sharing the Bowery with a number of restaurants, just blocks away in Alphabet City is the City's largest block on nightspots and to the west is the ever-expanding Meatpacking District. "Our location makes us so convenient for so many of

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the City's chefs and restaurateurs," Joe Cirone, the firm’s president said. In addition with the explosive growth of the restaurant industry in Brooklyn, not only is Roger and Sons conveniently located on the Bowery, it offers the convenience of a Brooklyn warehouse.

"There's no question that the growth of Food TV has changed the type of customer that we deal with today," Cirone explained. "The chef and restaurateur that we are working with come in with a vision of the final product that they want to open." It’s up to us to help them execute the design and find the right mix of equipment to make it all come together. That's why our customers keep coming back to us to do their 2nd and third restaurants for them."

Cirone and his team are headed into a busy show season. They are headed to Orlando for the biennial North American Food Equipment Manufacturers Show (Nafem). "Our goal with Nafem is to continue to find energy efficient solutions for our customers. We've been able to help many of our restaurateurs buy equipment that in many cases comes with a nice rebate and the advantage of on-going gas and electric savings."

The economic challenges of the past five years have enabled Roger and

Sons to expand its role. Many of the nation’s food service manufacturers sought to cut overheard and this created an opportunity for Roger and Sons.

A number of leading manufacturers turned to Roger and Sons to become a stocking distributor for their lines.

The result was Cirone and his team to now be able to create additional buying power by selling product on behalf of these manufacturers to other area dealers.

"The confidence shown in us by manufactures and even more importantly many of the dealers that we compete with speaks volumes about who we are," Cirone explained. "I told the marketplace that we could be trusted as a partner, something that we are very proud of. We also built a team of professionals to support our factory partners and the dealers they serve. “ Roger and Sons will take center stage at the upcoming International Restaurant and Food Service Show at the Javits Center. The company, who has been an exhibitor from the very first show, has grown its footprint to be the show's largest exhibitor. "This show gives us an opportunity to literally bring the Roger and Son's experience from the Bowery to the show floor. We are so lucky to have the support of our local reps and their manufacturers to work with our show guests."

For veteran show-goers, the Roger and Son's booth is at the top of their show-day visit to Javits. The attention to detail that goes into the company's booth, overflowing with exciting new equipment and supply solutions serves as a showcase for a firm that continues to reinvent itself to meet the needs of the Metro New York City area food service professional.

#1931

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// NEWS

ACQUISITIONS

Middleby Looks To Enter Metro NY’s Highend Residential Kitchen Marketplace With Viking Acquisition Middleby CEO Selim A. Bassoul bought his first Viking range for his home about 12 years ago. Over the years, Bassoul, top executive of the maker of commercial cooking equipment in Elgin, thought about acquiring the maker of high-end cooking ranges.

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he timing was not right, until recently. The Middleby Corp. recently announced plans to acquire Viking Range Corp. for $380 million in cash. Bassoul's belief of a recovery in the U.S. hous-

ing market and Viking's willingness to sell are two key factors in the sale.

Headquartered in Greenwood, Miss., Viking has approximately $200 million in annual revenues. The company is a leading manufacturer of premium

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residential cooking ranges, ovens and kitchen appliances. "This was an offensive approach, not a defensive one," Bassoul said.

"Viking is a premier brand name. It will provide us with a new platform.

By focusing on cooking technology, CEO Selim Bassoul has taken Middleby from a $100 million company to a $1 billion one. Now, he has big plans for Viking appliances.

We don't have products in the residential arena,” added Middleby Corporate Treasurer Martin Lindsay. "To build

continued on page 84

Soda Ban, from page 3 rican American communities." The New York conference of the NAACP has also received $35,000 grants from Coca-Cola for "education initiatives."

Jose Calderon, the president of the Hispanic Federation, who is also quoted in the joint ABA statement asked why the federation was opposing a measure designed to combat a potentially lethal epidemic within the Latino population.

He said: "The diabetes rates among Hispanics are astronomical. That's why we want all parties – academics, government and the voluntary sector – to come together and work towards a solution."

Calderon said he was opposed to the Bloomberg initiative because "it is a diversion. It doesn't in any seri-

ous way tackle the issue."

The website of the Hispanic Federation lists its funders. They include Goya Foods, makers of fruitflavored sparkling drinks geared to the Latino market, and the CocaCola Company.

The pot was also stirred when it was reported by the New York Times that public records show Christine Quinn, current Speaker of the New York City Council and a 2013 mayoral candidate, has received nearly $10,000 in campaign contributions from employees at Coca-Cola, including several executives.

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BOOTH #

2635

// MEET THE NEWSMAKERS

NEW YORK CITY HOSPITALITY GROUP

S. Leigh Wilson, III President of New York City Hospitality Group NYCHG is a networking group devoted exclusively to the restaurant and hospitality industry in New York City (but not limited to this market). Each member of the group has been hand selected and asked to join by one of the current members based on their tenure within this unique type of business that is unlike any other service sector in the world: hospitality.

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his tight collection of individuals has come together to help the Metro NYC foodservice marketplace.

As a united team, NYCHG has become proactive for current clients and future prospects by staying up to date in this constantly evolving and complex industry. Through each of their intimate connections, NYCHG have formed an “all in one” resource to continue serving the foodservice marketplace. Total Food sat down with NYCHG’s President, S. Leigh Wilson, III recently to discuss the NYCHG’s mission.

Tell our readers about NYCHG. What are you offering the restaurant and hospitality industry that sets you apart from others?

The NYCHG is an exclusive networking group that caters to our current clients in the hospitality field. What sets us apart from others is our books of business/tenure/testimonials from our clients within this industry. We have to be hand selected by a current member based on prior work experience of how they have handled referrals in the past.

The leadership team at NYCHG (L to R top row) S. Leigh Wilson III, Derek Sherman, Tom Dunigan (L to R bottom row) Tara Berman, Henry Howell, Audrey Sawaya

Where did the idea for NYCHG come from and why?

It started by already having a good handful of hospitality professionals

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that we all leaned on prior to formalizing a group setting. Once we started asking the question to one another: “Would it make sense to be meeting more formally to discuss our current

business and how we can help each other in each profession?” We all answered that question based on the tremendous success of the group.

How did the primary principles at NYCHG meet? What prior restaurant and hospitality experience does each have and bring to the table?

Sam Goldfinger (aka “The Godfather”), Tara, Leigh, Larissa, Audrey, and Elke were the Founding Members.

We all knew together that we could start something really big if we put forth the effort and we were able to do just that. Once you come as a guest to the group you need to prove through your contacts, etc. that you have significant clients within the hospitality industry that would recommend your services.

How does NYCHG go about choosing the right members? How do you find them or how did they find you?

All word of mouth and based on your reputation within the hospitality field.

This is a small world once you’re in it and people talk…especially restaurant owners (which is ideal when you are doing great work that needs to be shared and endorsed by others). It is also strictly based on member recommendations. We have guidelines on our website about how we select our members: come to a meeting, apply to become a member (applications are on our website), meet with three members outside the normally scheduled meetings that you feel you could work with, then we need the approval from the rest of the group that you are a good fit and can contribute in some way for all of us.

Who are some of NYCHG’s notable clients?

The Charlie Palmer Group, Serafina

Restaurant Group, LDV Hospitality, The Gerber Group, Jean Gorges, Landmarc, The One Group, David Burke Group, and Pinkberry.

When a new client uses NYCHG, do they have to utilize all of the services you offer or can they pick and choose what they need?

Usually they pick and choose, however it becomes really easy to hand them off to the next member once they have used one of us because the trust has been built.

What’s the biggest challenges NYCHG comes across when working on a new project and in your opinion what’s the restaurants biggest challenge when first opening?

When to hand off a client to another group member? All of the categories we specialize in are very specific- but we do have a “menu of services” that we will be including on our website soon to make this easier for the enduser to understand.

This industry is notorious for issues upon first opening: liquor license approvals, letter grade ratings, sidewalk café grants, etc. All the members have each had to deal with these issues one by one with our current clients and understand how to navigate through it all to get to the most important aspect for the restaurateur: getting their revenue returned to their bottom line.

Seems like the NYCHG team all run or work for a different business be-

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side NYCHG. How do you all devote enough time for NYCHG without sacrificing time away from your own business?

This is a typical challenge for all of us based on the levels we have each achieved within our professions, however as a group we have committed to one another every two weeks to ensure that we stay up to date on the industry trends on behalf of our clients and that we continue to know more than our competitors would. This alone pays for the time that we sacrifice to be together and essentially makes this another extension of our businesses.

Does NYCHG work closely with any local and state restaurant associations?

Yes, several of us are a part of other hospitality organizations like NYSRA, NYC Hospitality Alliance, Nightlight association, Culintro, Management Program of Institute at the Institute of Culinary Education, and sit on the board for the American Institute of Food and Wine to name a few.

Any projects or plans to work on future projects outside of NYC, like in New Jersey or Connecticut?

All of us work throughout the country and are not limited to the NYC market.

Although we have not opened other chapters yet, we will be considering this in the years ahead as we continue to grow.

Middleby, from page 80

a new platform, you need a strong brand name, like Viking," Bassoul said the synergies between the two companies are key.

Viking was owned by a group of investors, including Warren Stephens and the company's founder, Fred Carl Jr. Carl, a former homebuilder, founded Viking in the 1980s after finding that some of his customers wanted restaurant-style ranges. Bassoul said Carl will continue to run the Viking business and that Middleby does not plan to close the factories in Greenwood. The acquisition will bring on about 750 employees, 90 percent of which will work in Mississippi.

Bassoul said he has been talking with Carl for "a while." "I have been chasing Viking and Fred for a long time," Bassoul said. “The acquisition of Viking allows us to integrate our own patented technologies that will

We are combining leading commercial cooking companies with a leading residential cooking company. We are so excited to take what we've learned from the professional chef and bring it to the residential chef. have a huge appeal to consumers for their residential kitchens. These technologies include speed cooking, induction and truvection," he added.

In addition, the design that Viking brings to the kitchen will benefit Middleby. "We will use their design tech-

nology - it's beautiful," Bassoul said.

"We don't spend a lot of time making our (commercial) equipment look pretty," he said. Bassoul added the Viking brand will fit well into Middleby's brands, which include TurboChef, Jade and MagiKitch'n.

“Viking, which is becoming more popular in Brazil, should be able to expand its sales in Asia and the Middle East as well as in the U.S,” Bassoul said. “About six years ago, before the U.S. housing dip, Viking sales were about $400 million a year, about twice the recent pace,” he said.

"We are combining leading commercial cooking companies with a leading residential cooking company.

We are so excited to take what we've learned from the professional chef and bring it to the residential chef," he said. "Together we have deep experience in the design and manufacture of ranges, ovens and cooktops, and through combined efforts we will be able to achieve meaningful cost reductions and production efficiencies, while improving the design and performance of the ranges and ovens."

#1347

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// NEWS

GRAND OPENINGS

Sysco's New Long Island Operation Re-Engineers Role Of Food Service Distributor The recently opened Sysco Long Island facility might have been a 14-month construction project, but it quickly proved to be an overnight game changer in both the local foodservice distribution marketplace and in reinventing the role of the food service distributor in Long Island.

B

oasting the largest food pantry this side of Jersey City, the team of foodservice distribution experts at Sysco Long Island had some clear goals when moving into their new 420,000-square

foot facility in Central Islip: a mission of delivering great products to its customers with exceptional service, a vision to be its customers' most valued and trusted business partner, and a quest to help each and every one of its

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customers succeed.

Building a sizeable facility is one thing, but to win in the marketplace Sysco's Long Island's staff of some 60-plus marketing professionals also were asked to change their approach

For Sysco Long Island's Frank Recine, & his team of marketing and culinary professionals, the sky is the limit as they bring a fresh new approach to foodservice distribution on Long Island

to sales. One of the first tasks that the management team required was for the salespeople to put away the old order book and replace it with a briefcase full of invitations.

President Frank Recine of Sysco Long Island quickly rolled out a new program in which the sales rep's goal is to assist the Long Island, Brooklyn and Queens food service professional with the development of their menus.

The process begins with a coveted invitation from a Sysco-Long Island marketing associate to see a truly remarkable new approach to food service marketing.

To achieve that goal, the firm has created its Long Island "At Table Culinary Center." Sysco's Long Island guests are welcomed to a pair of open, state-of-the-art kitchens.

"Our vision is to work with the Long Island, Brooklyn and Queens foodservice professional to create a new menu for a diner or help a white tablecloth restaurant design a new seasonal menu or to work with healthcare facilities to revamp their entire menu," Recine noted.

Foodservice professionals are welcomed and hosted by Sysco-Long Island's culinary team led by chef Matt Accardi. The Culinary Institute of America graduate has walk-in boxes that are packed with the very freshest offerings. "The way this kitchen was designed, a visiting chef or food service professional can mention virtually any menu challenge and we can grab it fresh and then actually cook it on the same equipment that he is working on in his restaurant," Accardi explained.

Acardi and his assistant, CIA grad Chef Tom Mulhoff bring diverse backgrounds that enable them to work with At Table guests to re-energize their creativity. The Sysco Long Island team has created a unique atmosphere that facilitates the creation of new recipes, plate design, and garnishing techniques that will help increase the Long Island/Brooklyn/Queens food service operators’ profits.

In addition, the new Sysco facility with Recine at the helm has worked diligently to ensure its role as a "good neighbor." Sysco Long Island already has hired 235 people at its facility – the majority of whom are from Long Island—which far surpasses the 180 jobs it promised before the facility opened. And Recine and his team already are fitting in with their neighbors, like keeping the bank of trees that Sysco shares with its neighbors.

“We knew the trees were important to the community, so we are proud to share them," Recine added. Sysco-Long Island has implemented a "green" footprint that includes the debut of such innovative technology that adds the use of hydrogen-powered

forklifts in the warehouse.

The success of the At Table Culinary program and the day-to-day commitment of supplying only the highest quality food to the local food service industry is predicated on the creation of Sysco-Long Island's state-of-the-art distribution facility.

A tour through the center includes trips through several temperature controlled zones, including a receiving center kept at 42 degrees, an 88,000-square-foot zerodegree cold storage warehouse and a 20,000-square-foot ice cream freezer kept at a bone-chilling 20-below zero.

More than 10,000 separate and specialty items are housed within the facility. Sysco-Long Island features first

in the nation order picking that sends a robotic arm some 40 feet up in the air that picks and places a single package of yogurt on a customers’ palette for delivery.

The dynamic Recine knows that the operation's success is based on the team that it puts on the street. In addition to an on-going commitment to training, Recine and Sysco have provided such amenities as a 24-hour fitness center for employees.

Although Sysco is the world’s largest food distributor in the world, its new Long Island facility proves that its success has come from a truly laser like focus on the local communities it serves.

The Central Islip facility features the very latest in technology to ensure Sysco-Long Island's daily quality

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Under Frank Recine's tutelage, the firm is committed to being a good and green neighbor.

This is being accomplished through an extensive agenda including the use of hydrogen powered forklifts

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(R to L) Sysco Long Island's At Table Culinary Center guests are hosted by a culinary team led by Chefs Matt Acardi and Tom Mulhoff

// RESTAURANT MANAGEMENT

WITH NOELLE IFSHIN

4 Warning Signs That Your Operational Procedures are Impacting Your Bottom Line – Year in Review As 2013 is getting started, now is the time to take stock of your business’ operational efficiencies. Whether you are a restaurateur, caterer or food service provider, examine which procedures are currently working and get rid of those that are not.

H

ere are 4 warning signs that indicate that you have a problem with some of your operating procedures that may impact your bottom line:

Noelle Ifshin, President & CEO, 4Q Consulting New York, NY

High Employee Turnover This is an indication of a larger human resource issue. Exit interviews can uncover a pattern of something amiss in your organization. For example, are your managers adhering to the guidelines of your employee handbook? Our Blog, 4 Reasons Why Your Restaurant Needs an Employee Handbook, takes a look at this. High employee turnover becomes expensive due to the cost of recruiting, hiring and training new staff. High turnover can also make it hard to maintain your desired level of product and service quality, as it pulls management away from running the business to train new staff and by always having novice front-line staff.

Theft If you think you don’t have any, you

n o e l l e @ 4 Q C o n s u l t .c o m

are wrong; and if you are aware of some theft, the problem is larger than you think it is. Re-examine the obvious places where theft occurs to ensure your controls are in place and being used. But also look at the less obvious places. In our previous blog we discussed, how theft is a major drain on your bottom line. Our Blog entitled: How Much of your Profits are Being Eaten by Employee Theft? Four Basic Ways to Prevent Employee Theft in your Establishment, examines this more in depth. Holding your staff accountable with strict controls, checks and

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guidelines can help you to maintain your bottom line profits.

Safety and Sanitation Poor safety and sanitation can lead to waste, unnecessary health department fines, and a PR nightmare.

Now is the time to review your food safety and sanitation training program. As discussed in our blog entitled 4 Reasons why it is Vital that All Employees are Trained in Food Safety, having dirty bathrooms, employee accidents, fruit flies at the bar, or violations from the health department can hurt your quality,

effect employee morale and lead to a loss of business.

Quality There are many components to quality. They all lead back to proper training and execution of operating procedures by your staff. Seeing an increase in improper order taking, plates being returned to the kitchen and general complaints about service and cleanliness are often red flags, as are negative online reviews. A positive customer experience is the ultimate goal.

Turning poor customer experiences into positive ones can be a valuable training tool and learning experience, and can lead to customer loyalty. Our blog Bad Experiences Can Make Loyal Customers explore this.

The issues above can erode your profit margin quickly and lead to your business’ demise. If procedures are not working now, they won’t work in the future and need to be changed. Improving upon your guidelines and procedures can ensure that 2013 is your most profitable year yet.

Don’t know where to begin? Ask yourself, do you have the proper written procedures and operational guidelines in place so you can be as profitable as possible? 4Q Consulting can develop customized operational guidelines and training programs to meet your needs.

Uno's, from page 33 at Brinker as a Regional Vice President of Operations for Romano’s Macaroni Grill® and Vice President of Operations for Brinker’s Big Bowl® Fresh Chinese and Thai brand.

Ian initially joined Brinker after spending more than a decade at Toronto-based SIR Corp. Restaurants, serving as President and Chief Operating Officer of Jack Astor’s Bar & Grill.

Earlier in his career, he served as Vice President of Restaurant Operations and Vice President of Food and Beverage for Imago Restaurants in Toronto.

Ian began his restaurant industry career as a chef working both in Toronto and London. A British native, Ian graduated from the culinary school of Westminster College in London.

Rob Webster, the company’s Chairman of the Board of Directors, and co-founder and Senior Managing Director of Twin Haven Capital Partners, the company’s majority owner,

said, “We are extremely pleased to have someone of Ian’s caliber lead the next phase of the evolution of the Uno family of brands. Ian’s well rounded experience, which includes a strong foundation of culinary and restaurant operating skills, combined with leadership positions at both Darden Restaurants and Brinker International, two well respected companies in our industry, make Ian the perfect fit for Uno’s.”

Ian commented, “I am thrilled to be joining the Uno’s team. I am excited about the foundation that Frank and the team have built and the oppor-

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tunity to partner with Twin Haven, the company’s other owners and the management team, as we work collectively to help the Uno family of brands achieve their full potential. I feel honored to have been chosen to lead Uno’s and feel a huge sense of responsibility to do all that I possibly can to help the team achieve even higher levels of greatness for the business, its owners and for the individual employees and franchisees.”

Frank Guidara served as Uno’s President and Chief Executive Officer for almost eight years. Rob Webster noted, “Under Frank’s leadership, the company developed Uno Dué Go, an exciting fast-casual concept, remodeled over a third of the company-owned restaurants, introduced numerous innovative menu items and guest programs and was a thought leader in the industry in the area of nutrition. Frank is turning over the reins of Uno’s on solid

footing and ready for the next stage of growth.”

Rob went on to say, “On behalf of the Board of Directors and ownership of Uno’s, I would like to thank Frank for the significant contributions he has made during the last eight years.

Frank’s leadership, integrity and unparalleled work ethic have led the company through a very challenging economic environment.”

Frank Guidara said, “I have really enjoyed getting to know Ian and believe that he has the right balance of skills and personality to continue to strengthen the culture at Uno’s. I am so proud of what the people in this company have achieved and the financial condition of Uno’s, that I personally feel this is the perfect time for my transition to occur. I look forward to assisting Ian in any way that I can and wish him the best of luck in his new role.”

// NEWS

PACKAGING SOLUTIONS

Next Generation Brings Fresh New Approach To I. Halper Paper Like the journeys of a pair of main characters in a great novel, the paths to success for two of the latest generation of a family enterprise have been paved quite differently.

F

or the brothers Halper, Matthew and Andrew, those individual paths took separate turns but have led to a truly dynamic brother act taking the reins of the I. Halper Paper Company.

For Andrew Halper, it was osmosis.

"I always knew that this was where I wanted to be. I grew up around it and couldn't wait to spend my summers working here." For Matthew Halper, after graduating from the University of Wisconsin, it happened as a lark. "I was trying to figure out what I wanted to do after finishing college. I wasn’t working yet and my Dad, who was facing a scheduling conflict, asked me if I could make a sales call on his behalf.

All I needed to do was to present takeout packaging samples to Artie Cutler and his staff over at Virgil's BBQ in Times Square. Anybody who had ever met Mr. Cutler knows why I've never left the business. He was quite gracious and very patient. Virgil’s placed a large order with us the very next day and I was immediately hooked.”

In fact, that day not only launched Matthew Halper into a 20 year career in food service but also served as one of the foundations for the next generation of Halpers. After the passing of Cutler, I. Halper Paper has gone on to continuously serve the Alicart Res-

(L to R) The Halper Brothers; Matt and Andrew have brought a boutique strategy to their growing Garden State enterprise

We understand that our customers have many options to source items at similar prices. But what really separates us is our customer-centric nature that enables us to be extremely hands-on. We provide a multitude of solutions and frequently offer a green and sustainable agenda that makes sense for our customers.

taurant Group which has grown to be one of the nation's leading restaurant operators.

The history of I. Halper Paper reads like one of the great American success stories. In 1908, the brothers’ GreatGrandfather Max Halper came to Newark, New Jersey from Russia. Early morning, before heading off to school, his 8 sons, including Grandfather Ben Halper, would go up and down the city streets to push-cart merchants and from stall-to-stall with wagons filled with paper bags, tying twine and

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butcher paper to serve the needs of the local retailers.

When Max had enough money saved he moved into a storefront and established a general store that offered candles, matches, soap and other non-perishables. The Halper store became a Newark landmark that lasted for decades and was operated by 5 of the eight Halper brothers. After World War 2, the business moved to Elizabeth, New Jersey and evolved into Halper Brothers Paper Co. The I. Halper Paper brothers and

their father, Irwin, have never lost sight of the importance of listening carefully to the customer's needs and providing communication, feedback and results. That ability has led to consistent growth since the firm's move to its spectacular new home in Bayonne, New Jersey in 2011. "The move here has given us the expansion we needed to support the growth in our client's needs," Andrew Halper said. The firm now has a staff of some 50 support professionals and operates a fleet of over 10 trucks.

I. Halper Paper has established itself as a boutique specialty paper and packaging source. "We've found that in addition to the owners and the chefs with who we’ve always worked with, we are now getting calls from graphic designers and consulting professionals who are working to execute a marketing vision for the hotels and restaurants," Matthew Halper continued. "Creating that branding simply cannot be done on the Internet. It is

continued on page 100

// REAL ESTATE INSIDER The Next Smith Street The Evolution of Smith Street and Brooklyn’s Coming Retail Revolution The 15 blocks of Smith Street between Atlantic Avenue and 2nd Place, home to a bevy of boutiques, restaurants, and other retailers, have become Brooklyn’s worst kept secret.

Ryan Condren Managing Director CPEX Real Estate Brooklyn, NY rc o n d re n @ c p ex re.c o m

A

#1444

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lthough it stands in the shadow of Court Street, Smith Street is Brooklyn’s trendiest shopping and dining scene.

During the 1980s, Smith Street was a sketchy area that residents and retailers alike avoided. Business vacancies stood at a high of 30 percent, with storefronts either empty or boarded up.

Little changed until 1994, when the South Brooklyn Local Development Corporation spearheaded the development plan to invest $9 million in repaving the road, recasting the crumbling curbs and uneven sidewalks, and erecting new lamp posts to improve the Smith Street streetscape.

Still, even two years later, business owners would look out their storefront windows and see just a single passerby every hour, sometimes less.

It wasn’t until the end of 1997 that Smith Street welcomed its first boutiques that gave a much-needed

facelift to the BoCoCa strip. Out went the vacant outlets, in came furnishing store Astro-Turf, hand-made handbags from Refinery, French restaurant Patois (which has since relocated), as well as a number of clothing stores.

Fast-forward to 2007, and the unassuming stretch of Smith Street commonly referred to as “Restaurant Row” saw retail spaces change hands on a monthly basis, an unprecedented turnover rate. In less than ten years since the first wave of upscale retailers arrived, rent for these suddenly desirable spaces more than doubled.

In short, Smith Street is a far cry from where this retail corridor was just 15 years ago.

From Greenpoint to Sheepshead Bay, there are numerous burgeoning retail corridors ready to follow in Smith Street’s footsteps. Tune in next month to see the who, what, when, where, and why of Brooklyn’s next Smith Street.

#1653

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Q&A, from page 28 Admiration Foods has made impressive strides in the Mayonnaise and Dressings business the past few years. Were these always Admiration products? Tell us how you started making those items and where do you see this area of your business going forward?

When the Company was founded in 1945, we were basically just packing vegetable oil. We did this very successfully. It wasn’t until 1960 that we started selling mayonnaise and dressings. These products were a natural extension of our vegetable oil business. When we started, we had maybe a couple styles of mayonnaise and basically one formula for each dressing. Over time, my grandfather continued to expand our product line. To his credit, he created a powerful brand in the foodservice industry and when he passed away in 2005, I think it is fair to say that he created a company that was much larger and more successful than he ever envisioned. Today, I continue to build on the solid foundation he established and I rely on the strength of our brands and superior quality product to bring value to the market.

I think the mayonnaise, sauces and dressings part of our industry will continue to grow. Today, Admiration Foods has an infrastructure that makes us well-positioned to capitalize on this growing segment.

As we get feedback from the market, our team is capable of reacting quickly to take advantage of new opportunities in ways that we never could before.

Is the relationship you have with the distributor, or is it the relationship you have with the end user, chef, operator who's then served by a broker? Tell me a little bit about how you keep your finger on that pulse.

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Our direct relationship is generally with the distributor. Though one reason we continue to be successful is that we continue to sell them products that are easy for them to sell. By emphasizing value and consistency of quality, there is a steady demand for our products among the various chefs, operators and other end users serviced by the distributors we sell to.

What about healthy eating? There's been a huge trend on a lot of fronts towards healthy eating. Did you see it coming; was it a result of being in the marketplace? And have there been other changes, has the mayonnaise business changed as a result of people looking? Is there a light mayonnaise? Are there other types of product changes that you have made along the way?

No question that the demand in healthy products has increased steadily. I think there will always be a strong market for products that are zero trans fats, or cholesterol free, fat free and even more recently gluten free. It is not always clear distinguishing a trend from an actual permanent shift in consumer preferences. But one thing we pride ourselves in is the ability to react quickly and take advantage of new opportunities as they arise.

Last question. Crystal ball. What do you see going forward? What lies ahead?

Don’t want to give away any secrets.

But can tell you that even though Admiration Foods has been around since the 1940’s, we have only scratched the surface of realizing our full potential. Stay tuned. The next few years are going to be a very exciting time at our business.

// HEALTHCARE PERSPECTIVE

WITH ANDREW CATALANO

Healthcare Food Service Trends and HCAHPS Communication, communication, communication is the trend when talking patient satisfaction. Hospital consumer assessment for healthcare provider and systems HCAHPS has changed the paradigm in how healthcare is to improve patient satisfaction.

T

he trend in healthcare satisfaction is to create a positive perception of what is offered, whether presenting a meal, cleaning a room, maintaining a quiet environment, dispensing medication, controlling pain and so on. Healthcare now realizes that in most hospitals, the top ten patient satisfiers are not clinical indicators but how healthcare professionals address the responsiveness of services, emotional needs, and staff behaviors concerning the patient experience. In essence it comes down to the staff in how he or she is trained in communicating effectively and more important LISTENING to the customer.

Food service industry in my opinion has a leg up on what healthcare is now experiencing when it comes to creating a positive experience.

With that said, the stakes have been raised and the competition is fierce.

If that was not enough reimbursements are more challenging than ever, with limited dollars and the focus on improving overall hospital patient satisfaction.

Food operators need to be mindful of waste both in food and labor

Andrew Catalano, Director of Hospitality & Service Excellence SUNY Downstate at LICH New York, NY

andrew.catalano@downstate.edu

To say room service is the answer is wrong. What needs to happen during the decision process to improve service, is take into account the demographics, ethnicity, social economic mix, education, and ages of the consumer, just to name a few areas operators need to understand.

when balancing food costs and the amount of labor it takes to deliver a good meal. With the sophistica-

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tion of patient survey information, operators need to know and react to the data that is collected. There are

many food trends but today it is all about knowing what is happening at your location. Good operators know this but there are no shortage of food opinions.

To say room service is the answer is wrong. What needs to happen during the decision process to improve service, is the take into account the demographics, ethnicity, social economic mix, education, and ages of the consumer, just to name a few areas operators need to understand. To improve patient satisfaction does not mean to scrap everything but to make quantifiable changes by focusing on menu selections, diet education, delivery process, and most important service levels that would be most noticeable by the customer.

In conclusion healthcare just does not only mean hospitals but a spectrum of varying facility types, including but not limited to daycare, homecare, rehab, nursing home, and assisted living, which is why operators need to be careful not to jump on a food trend just because it is working in another market. Understand, HCAHPS does not have specific questions when it comes to food but it does focus on the responsiveness of staff, and a bad, wrong, or late meal does not help with the HCAHPS scoring. A good rule of thumb is to keep to the basics, hot food hot, cold food cold, and service with a smile, which will never go out of style.

BOOTH #

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// CHEFCETERA

UP CLOSE WITH METRO NEW YORK CHEFS

Sasha Miranda Inside Miranda Restaurant, Chef Sasha Miranda cooks a mix of Latin American and Italian flavors while concentrating on healthful cooking techniques.

A

Host and Sommelier Mauricio Miranda creates a global wine list with a focus on Italy, Spain, South America and California. Collectively the couple brings their years of restaurant experience to the table with the hope of making guests feel as if they’re in their home.

Since opening Miranda in 2007, Sasha and Mauricio have aimed to use local products when possible and patronize other Brooklyn businesses for their goods and services. Seeking to maintain the integrity of the building in which their restaurant is housed in, they used sustainable materials in the creation of the restaurant, they installed energy efficient equipment and they have recycled some unique pieces into their design. Sasha and Mauricio are striving for a responsible establishment in a community that deserves nothing less.

Williamsburg, Brooklyn is a wonderful location for Miranda. Was Brooklyn the first and only location for Miranda?

My parents moved from Queens to Ulster County (NY) and we (Mau-

First and foremost, we make just about everything in-house, which allows us to know exactly what we are serving. ricio and I) considered following them and possibly opening a place up there when we first became serious about our own restaurant. We looked at several spaces in Ulster and Dutchess Counties but we decided it might be easier to start a business in NYC since we had both been living and working there for years. A family friend had a commercial space in Greenpoint and although that didn’t work out, he showed us around the Northside (Williamsburg) and we knew instantly that it was where we wanted to be. Mauricio and I also went on our first date at Planet Thai, which was one of the first better-known restaurants in the area in the early

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Since opening Miranda in 2007, CoOwners Sasha (L) and Mauricio (R) have aimed to use local products when possible and patronize other Brooklyn businesses for their goods and services.

2000s.

The building location of Miranda is in a 120-year-old building. Explain the design and install process of Miranda. Any sustainable materials, energy efficient equipment, if so, what products?

We completely gutted the space we occupy, installed new electrical lines, plumbing and central ac as well as the kitchen ventilation system. Using a photo we found of the location taken in 1941 when 80 Berry was a popular neighborhood bakery, we tried to restore the façade to match that. With great big windows that open and close, we are thankful to be able to allow

fresh air in to the restaurant on nice days rather than constantly running our ac system; our guests seem to enjoy the breeze and open feeling as well. We had a local carpenter create our tables using bamboo.

We also purchased energy efficient refrigeration and we use energy efficient lighting.

We hear Miranda has some unique recycled pieces built into the Miranda design. What’s that all about?

In order to restore the façade, we popped bricks out to reveal the cutouts for huge windows and we

recycled those weathered, graffiti covered bricks into a dining room archway. We used wood beams from the ceiling and laid them into the floor design. My dad collects antiques and he helped us to find our lighting, mirrors and many of our fixtures from his collections as well as from some great spots throughout the Hudson Valley.

Talk a little about the BOH. Was it a challenge working in a historic building to meet the challenges of designing a functional kitchen?

Limited space?

I wasn’t sure how the kitchen would function with such a small space, but I have grown to love it. It forces us to keep our ordering accurate, our storage space neat and organized and it also allows my staff to learn other stations more quickly since we work in close contact with one another.

Miranda cooks with a mix of Latin America and Italian flavors all while trying to concentrate on healthy cooking techniques. Explain some of your techniques and how you meet the needs of health conscious guests.

First and foremost, we make just about everything in-house, which allows us to know exactly what we are serving. We cook with flavorful vegetable broth rather than meat stocks so aside from having a number of vegetarian options on our menu, we can also make some other dishes vegetarian as well. Our soups are always cream-less. All of our sauces are vegetable based without the addition of unnecessary fat from butter and cream, just extra virgin olive oil if appropriate.

Mauricio is from Southern Mexico and Sasha is from Flushing, NY with Dominican and Irish-American descent. Why not just focus on Latin cuisine. How and why do you incorporate Italian cuisine into your dishes?

on the seasons. We also have additions to the menu, which are always based on seasonal produce.

"First and foremost, we make just about everything in-house, which allows us to know exactly what we are serving. We cook with flavorful vegetable broth rather than meat stocks so aside from having a number of vegetarian options on our menu, we can also make some other dishes vegetarian as well," says Chef Sasha Miranda

Mauricio and I both love to cook and eat Italian food and we have both worked at a number of Italian restaurants, which helped us to develop our knowledge of Italian cuisine. I attended an intensive six-month course in Italian food, wine and language at the CIA after graduating from the main Culinary Arts program. I also grew up with a lot of Italian-Americans who invited me to dinner with their families and those home cooked multi-course meals (on a school night no less!) had a big impact on my appreciation for Italian cuisine.

You both have a great deal of experience working in some of NYC’s hottest restaurants. How did the experience help open Miranda?

Having worked on the opening teams of 3 restaurants allowed me to learn the ins and outs of permitting, design, construction, HR, hiring, menu development and all of the other nuts and bolts of creating a restaurant. Mauricio was part of the opening service staff for L’Impero and he was able to see the restaurant grow and evolve.

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Restaurant kitchen and wait staffs are crucial for the dining experience and repeat business. How does Miranda go about choosing the right support?

We look for people who are genuine and eager not just to work but also to learn something new, whatever that might be. We try to keep a positive work environment and bad apples usually drop off on their own.

What’s Miranda’s buying approach? Do you go out to bid on a regular basis or do you look for loyalty from vendors?

We work with a lot of the same companies we have developed relationships with but we are open to change if something seems off.

We also get much of our produce directly from farms in Ulster Co. in the warmer months.

How often does Miranda’s menu change? Inspired by the seasons?

We keep many of our dishes on the menu year-round, but we change their accompaniments depending

Does Miranda use a pastry chef to bake your dessert offerings? In your opinion, do you think a guest can tell the difference from a dessert baked on premises or something purchased from a food distributor?

We make all of our desserts inhouse. I do think guests can tell something that is house baked and I also think it is important to continue the menu concept right through the end of the meal. I don’t think anyone would be able to sell me something that would be able to mimic our twist on Italian.

Miranda has a top-notch global wine list focused on Italy Spain, South America, and California. Any focus on signature cocktails or local craft beers?

Mauricio has come up with a great cocktail list, which includes all his unique creations. Two favorites are the coquetona with mezcal, tamarind-infused tequila, maracuya and honey syrup and the basilico with Greenhook Gin, Limoncino, basil and juniper berries.

A guest can have a three-course meal at Miranda for about $30. But there’s little you can do when food prices jump, short of changing your menu every few weeks. How do you keep you menu offerings priced competitively to keep customers coming back?

We eat at Miranda almost every night and while we don’t pay for our own meal, we think about what we would expect to pay if we were regular diners.

Looking in your crystal ball, where do you see yourselves in five years?

Hopefully continuing to come up with recipes Mauricio and I get excited about and enjoying going to work each day.

Yelp, from page 4

Cake Boss, from page 16

Gallagher, from page 23

available to even more consumers via their Web site, and encourage other companies to use our data by visiting NYC's open data site."

More web sites are likely to follow suit. Tim Zagat, co-founder of Zagat Survey, said he supports Yelp's decision to post letter grades and is considering doing the same with his company's restaurant reviews.

Though, he said he would only do so if the data accurately reflects the most current grade. "It would be unfair to show a restaurant as an A and it really got a C or the other way around," he said.

"The difference between an “A” grade and a “C” grade can be the difference between a packed Saturday night dinner service and an empty dining room," noted veteran attorney James DiPasqaule. With so many restaurant options to choose from in New York City, many customers feel they should not have to settle for less than the best. Customers do not have to consider that health inspections are often flawed; instead, they can simply look at a letter grade and make a quick decision: to dine, or not to dine."

"Associations like The New York Restaurant Association and the NYC Hospitality Alliance have been fighting the letter grading system since the system’s inception, but it is obvious that letter grades are not going anywhere any time soon, DiPasqaule added. With sites like Yelp making access to these grades easier, it is more important now than ever for restaurants to handle their health code violations quickly and efficiently."

wowed guests with a gigantic football field cake complete with edible Eli Manning and Tom Brady jerseys and a Vince Lombardi Trophy that emerged from the middle of the field.

Other highlights of this year’s “Party with a Purpose” included live entertainment and special appearances by the newly crowned Miss America.

There was also a silent auction with unique sports memorabilia, exciting travel opportunities, culinary packages and more.

The 2013 event was made possible through the generosity of Taste of the NFL partners including E & J Gallo, Party City, Uptown Network and American Family Insurance. Additional supporting sponsors included the Louisiana Seafood Council, Tabasco, Pernod Ricard and Crescent Crown Distributing. For those who didn’t make it to the event but still want to support Taste of the NFL’s mission to kick hunger, they are encouraged to log on to www.KickHungerChallenge. com and make a donation in the name of their favorite NFL team - proceeds will directly impact the donation of meals to those in need in their team’s community.

The Taste of the NFL (TNFL) is a 501c3 that exists to raise awareness and dollars for hunger relief organizations involved in tackling hunger in America. The Minneapolis-based organization conducts national and local fundraising events throughout the year to raise money to combat hunger issues facing millions of Americans.

The Kick Hunger Challenge is an online-only fundraising campaign spearheaded by Taste of the NFL. This friendly “competition” pits fans from all 32 NFL teams against each other to raise money for food banks in NFL communities nationwide.

Poll said he also negotiated a new, 20-year lease at the building, which is half-owned by Brody. “Restaurant workers union Local 100 has also “ratified” a contract,” he said. Gallagher’s has about 90 employees. Local 100 is not to be confused with a different hotel/restaurant union, Local 6, which thwarted Poll’s attempt to take over Tavern on the Green a few years ago. Gallagher’s has long been a magnificent anachronism, serving its brand of unadulterated beef typically USDA Prime and dry-aged to generations of steak-lovers.

Customers often bumped into

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regulars like Shirley MacLaine, Jackie Mason, Broadway hoofers and even boxers heading for press conferences in the private upstairs room. Gallagher’s benefited from the theater district’s cleaned-up street environment and tourism boom but lost its appeal among a younger crowd enamored of modern steakhouses offering leaner, grass-fed and “artisanal” cuts.

#1931

Kontos, from page 31 has come from its ability to create and nurture partnerships with key distributors. "Restaurant Depot is probably the best thing since sliced bread for the independent operator," Kontos added.

"For us it gives the unique perspective of Clark Pager and his team an innate ability for us to get a read on what works in New York that might not work in Boston, but may be a huge success in Washington, DC. " Kontos has also utilized the on-going dialogue that it has created with the marketplace to expand its offerings. "In many cases, it's a call from a Greek restaurant in Idaho who can't get Greek caviar, a specialty size gauge of ("Taramasolata"), special olive oil or a fillo dough from their local Sysco or

US Foods Distributor.

The Passaic County firm has also made a commitment to the support and training of its customer base. The Kontos team’s culinary direction is led by corporate executive chef, Chef Demetrios Haralambatos. "He's been a world of knowledge to our brokers, salespeople and customers’ education.

He likes to give the history of the flatbreads, and he's been instrumental in developing new breads for us," Kontos said.

Once again, as we start a new year in 2013, Kontos is looking to be on the forefront of a new trend. The company is launching a full line of French-style crepes. "In America the crepe has long been thought of as just a dessert item; while in Europe the crepe is also savory.

We, therefore see it as the newest trend

in sandwich making – providing great flavor and featuring under 100 calories," Kontos noted.

Over the past couple of years, the food service industry has put a premium on the ability to source "Farm to Table" local products. With its manufacturing facility in Paterson, NJ, and a close affiliation with the Garden State's Jersey Fresh program, local operators are able to use Kontos to achieve their goal of serving fresh local product while supporting local employment with some 200 plus jobs in Paterson.

That commitment to continuing to produce in local plants ensures the handmade quality that has been the Kontos’ signature from the very beginning and will continue to be for years to come. "There's only one way for us to make our dough: by hand and that will never change," Kontos concluded.

Call Vic Rose: 732-864-2220

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Pastry & Baking Arts Classes Call For Upcoming Class Schedule

888-531-Chef

www.iceculinary.com

I. Halper, from page 90 dependent on us being able to go back and forth to the customer; to be face to face in order to get it done right and in many cases quickly," he added.

I. Halper Paper's customers have entrusted the company to assist them in accomplishing an ever-changing agenda. "We understand that our customers have many options to source items at similar prices. But what really separates us is our customer-centric nature that enables us to be extremely hands-on. We provide a multitude of solutions and frequently offer a green and sustainable agenda that makes sense for our customers," Matthew Halper noted.

I. Halper Paper and Supplies has been doing our paper and chemical products for over 20 years,” Jeffrey Bank of New York based Alicart Restaurants said. “They have very good service and are one of the few vendors that actually lower its price on its own

before you call them. They’re very reliable and honest, which is a big thing.

They show us ways we could be saving, which is not your normal vendor – usually other companies will sell you what you want. Halper will work with us and find a better way to do bags and containers.”

With the advent of Food TV, many of I. Halper Paper's customers have stepped out from behind their ovens into the national spotlight. "Many of our customers, as a result of their celebrity status, are now called upon to donate their time to a number of charitable causes. We are more than happy to work with our reps and factories to provide paper goods and sponsor those initiatives,” Andrew Halper explained.

For I. Halper Paper, the combination of bright young visionary leadership, a motivated support team and a dynamic product mix has carved a bright future for the Garden State firm.

BOOTH #

957

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#1956

BOOTH #

3200

#1666

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#1830

// MIXOLOGY

WITH WARREN BOBROW

Ten Cocktail Trends for 2013 Warren Bobrow gives us his list of the Top Ten Cocktail Trends hitting the Metro New York bar scene in 2013.

Vermouth Vermouth stands out to be as more than a flavorless wine poured hither thither into a Martini glass from the speed rack.

Vermouth is serious stuff!

From the venerable Carpano Antica to a brand new product named Atsby from New York State - Vermouth has a viable place on the bar.

Carpano can be described as thick across the tongue and lightly spiced.

On the other side of the bar Atsby from New York is briskly floral and woven with carrot cake, sweet cream and toasty almond flavors. Vermouth is a rising trend because of flavor. I love Vermouth a few different ways, on the rocks- certainly with a twist, but have you thought of enjoying a glass of Vermouth with some Blood Orange juice and a chunk of charred orange? Also if you are able to find it, seek out Imbue Bittersweet Vermouth. I just have to get my hands on a bottle of Uncouth Vermouth. Now that’s a brand for me!

Warren Bobrow Warren Bobrow is the cocktail writer for Williams-Sonoma, Foodista, Voda Magazine and the 501c3 not for profit Wild River Review/Wild Table, where he also serves as an editor. www.cocktailwhisperer.com

Bitters Bitters have evolved from the days of two brands on the shelves, Peychaud’s and Angostura. Now brands like Bitter End containing enough heat and concentrated flavor to power a small town, Bitterman’s for true to the brand aromas with intense flavors, Bitter Truth is just about everywhere and for good reason, the depth of aromatics to flavor really gets me thirsty.

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Their Celery Bitters have made the leap to immortality in a Martini. I’m really fond of Bitters Old Men with their way out flavor to acidic balance and those funky labels.

Bittercube for being my go/to for dark rum cocktails since the first time I tried them a few years ago and also Hella Bitter, Brooklyn’s own bitter.

(Not bitters!) Who could ever forget the venerable and historic Fee Brothers? I think they may have started the trend towards flavored bitters years before you were born. Regan’s Orange Bitters are always on my bar and in my mind with the deeply delineated flavor of spicy/sweet charred orange; an Old Fashioned cocktail finished with Regan’s is etched into my intellect.

Tuthilltown Spirits is doing a Basement Bitters - I suspect they are made in the basement of their historic mill up the Hudson River apiece. I just got a bottle of Woodford’s Cherry Bitters.

They are hauntingly sweet - unctuous and sharply bitter - a Manhattan with Hudson Rye, Atsby Armadillo Cake Vermouth and a twist of lemon seems so anxious to please me… Right now!

Conjure Cognac I lead with Conjure because it is a delicious fruit forward Cognac. Easy to mix with and easier to drink, Conjure is France in a glass, it is youthful in nose and very food friendly.

Cognac like Conjure mixes well with others in cocktails and I just love it poured over a slice of gingerbread. I think Cognac in general is making a huge comeback at the bar as a cocktail ingredient with brands like the flavor of French White Oak for aging is a breath of fresh air

in a world increasingly clogged with Bourbon Barrel aging. Modern flavor driven designs of Cognac like the De Luze Alfred expression (15 year) are quickly becoming a new, highly desirable trend. The softer nose and vanilla bean tinged mouth-feel make this product a wonderful introduction to the deep sensuality of Cognac. Cognac Ferrand is also producing more modern styles of this potent spirit.

I’ve also tried and loved Louis Royer Force 53 weighing in at 106 proof. Cognac cocktails watch out!

Gin Suddenly gin is being taken very seriously. From Navy Strength versions from Few Spirits to the multitude of botanical gins, I think about gin and get thirsty immediately. Hendrick’s Gin with the flavors of Rose and cucumber is joined by a veritable panoply of others like Martin Miller, Bulldog, Caorunn, Catoctin Creek, and Barr Hill (distilled from raw honey). There are dozens of expressions, styles and brands that are all worthy of your cocktail dollars. I love my gin on the rocks without tonic although the versions from Q-Tonic are darned good with whatever gin I should choose.

Genever from Holland is worth a look as well with some really enthusiastic barrel aged versions of the classic Holland gin.

Find the rest of the Top 10 Cocktail Trends List at www.totalfood.com

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1268