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NEWS NEW OPENINGS Legendary Beijing Eatery Makes US Debut in NYC


hinese celebrity chef Dong Zhenxiang wants his newly opened New York restaurant DaDong to bring more than a touch of luxury to its serving of Peking roast duck, a dish once favored by China’s emperors. After the $98 duck is carved tableside by a server in white uniform, the customer can choose to dip the crispy, lacquered skin into a $42 tin of Kaluga caviar. While the skin and meat can be eaten wrapped in the traditional wheat flour pancake with hoisin sauce and julienned scallions, DaDong also offers the option of a flaky sesame pastry with garlic paste and cucumber. The painstaking presentation reflects Dong’s blending of traditional Chinese and modern international influence to create dishes that are simple yet with a twist of extravagance. “Any restaurant can make food that’s delicious,” Dong said. “Person-

Main Office 282 Railroad Avenue Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm

Any restaurant can make food that’s delicious,” Chef Dong Zhenxiang said. “Personality is really the selling point. It’s the thing that attracts customers back. You can’t find this anywhere else.” ality is really the selling point. It’s the thing that attracts customers back. You can’t find this anywhere else.” Dong’s culinary vision helped him achieve success in China with his Beijing-born Da Dong Roast Duck chain of 14 restaurants. Two Shanghai branches were recently awarded a Mi-

Slow Cooked Lobster With Saffron Rice from DaDong

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chelin star each for the second year in a row. Now he aims to do the same in the U.S. in his first foray overseas. The New York flagship, which opened Dec. 11, sets out to maintain DaDong’s reputation for fine dining. Designed by hotel architect George Wong, the palatial 17,500 square-foot space overlooking Bryant Park in midtown Manhattan seats up to 440 people, physically conveying the scale of Dong’s ambitions to conquer the U.S. market. Those ambitions appear to be reciprocated. When reservations opened in October, eager diners made 2,500 bookings within two hours, temporarily overloading the server. Reservations now extend through February. The frenzy recalled last December’s opening of Tim Ho Wan, a Hong Kongbased dim sum chain that briefly held the mantle of the world’s cheapest Michelin-starred restaurant, with customers happy to wait up to four hours. Elon Zhang, a financial professional

Contributing Writers Warren Bobrow Faith Hope Consolo Morgan Tucker Fred Sampson Staff Writers Deborah Hirsch

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Cover Photo Courtesy of Imperial Dade 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 2018 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 Pittsburgh, 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

who works a few blocks from DaDong, said he was excited to try the upscale restaurant. “The only place to eat Peking duck in New York that I’m aware of is Peking Duck House. You can’t really take a client there,” he said, referring to the no-frills establishment in Chinatown. “Generally Chinese restaurants in the U.S. are not big on service. They are somewhere you would go with family, not with clients.”

Inspiration. Creativity. Passion. Your fascination with food. Your creativity. Your love of people. Your talent for nourishing their bodies and their souls. Imagine 3 days in the heart of New York — the world’s most exciting city — where you can focus on all the magic and mystery that attracted you to food in the first place. Give yourself the gift of learning! From the art of ancient grains to the latest in lighting for Instagram, from the fine points of fermentation to designing smart kitchens, from veggie-centric dining to the prospect of delivery by drone. Spark your creative appetite and turn your passion for the industry into a sustainable business.




The International Restaurant & Foodservice Show of New York March 4–6, 2018 at the Javits Center.

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Meal Kit Industry Struggling As NJ’s Blue Apron Replaces CEO


ess than a month after an earnings report indicated customers dropped six percent from last year, Blue Apron has a new CEO, as co-founder Matt Salzberg steps down from his role as president and CEO. Former CFO Brad Dickerson will now fill both of those roles and join the company’s board of directors where Salzberg will remain as chairman. Blue Apron just completed its initial public offering in June, but its stock price has already dropped

from $10 to around $3 and last month it laid off six percent of its employees. The five-year-old company is facing more competition from others in the space like HelloFresh and Plated, while also being squeezed by meal kits from companies like Amazon, which bought Whole Foods and Kroger. Although investors cheered the move, and sometimes a faltering business can make a turnaround when executive leadership is shaken up, in Blue Apron’s case the problem

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wasn’t with the person at the helm. That fact is its business model remains flawed. Blue Apron has no moat to keep competitors at bay. There’s nothing to stop a competitor from starting up a meal-kit delivery business, and as we’ve

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But the situation hasn’t improved, and the mealkit leader has since fired 6% of its employees as it implemented a “realignment of personnel” to deal with its declining business.

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perfect Manhattan Fall evening served as the backdrop for The Food and Beverage Association’s annual gala. With the guidance of president Steve Gattullo and foundation directors Sean Cassidy and Dan Saalman, The Sheraton New York Times Square Hotel welcomed industry notables. The Tenth Annual Gala Dinner Dance benefited the Food and Beverage Scholarship Foundation Inc. Edward Kane of Sheraton New York Times Square Hotel, The Hotel Association of New York’s Niki Franzitta and Daniel Lorusso of Southern Glazer Wine & Spirits headed this year’s roster of honorees. The top hospitality professional of the year honors went to Edward Kane. He has been a legendary figure at the hotel that he has called home for the past 45 years. Kane is responsible for catering and event space that hosts up to 2,500 people at the Midtown property. The affable hotel executive continues to give back to the community he serves as a member of the Board of the Javits Center and the New York City Sports Development Corp. Kane followed in the footsteps of his father Thomas who was the general manager of the Waldorf Astoria in the 70’s. Top Industry Professional of The Year, Niki Franzitta of The Hotel Association of New York shared her career path with the large audience. She spoke of her rise through the ranks at Hyatt Hotels where she oversaw all labor relations for the unionized properties in her region which included five New York City hotels. In her role

as Vice President of Member Relations proved standards within the food inAssociation invests in the future of and Development for the Hotel Assodustry. The Association is accessible the hospitality industry via Scholarciation of New York, she has been to to food and beverage executives who ship and Awards Programs, offergrow membership . wish to network and grow within the ing financial assistance to future Daniel Lorusso of Southern Glazer’s industry and has served many memhospitality professionals who have Wine and Spirits was honored by the bers as a career catalyst, presenting demonstrated need and maintained association as Purveyor of the Year. opportunities for advancement. scholastic superiority. In 1997, the Lorusso is responsible for combo onMembers contribute their time, Association committed a five-year prem sales. His sense of humor had knowledge and efforts to Associapledge of $100,000 to fund a learning the room chuckling throughout his tion activities. The Association concenter in the name of the Food and acceptance speech. The Johnson and tinues to support organizations such Beverage Association of America at Wales graduate brings a unique backas Meals-on Wheels, The Children’s the Elmer Bobst Library of New York ground to his position. He began “on Aid Society, and National CommitUniversity. the other side of the desk” with F&B tee for the Prevention of Child Abuse posts in Connecticut and then in and Share Our Strength (SOS). The Photos courtesy of Ralph DePas Westchester County. The success of the evening was yet another step in fulfilling a financial commitment by the FBAA to provide scholarship funds to New York City College of Technology, Hospitality, and Management Department. (L to R) Master of Ceremonies Fred Klashman of The Food and BevTFS, FBAA president Steve Gattullo, honoree FBAA’s board and honorees presented a $20K erage Association of Ed Kane of the Sheraton-Times Square and donation to City Tech’s scholarship fund Peter Johnson America is a nonprofit, tax-exempt, philanthropic, educational and social trade organization. Its membership encompasses executives in the food and beverage allied industries of the greater New York Metropolitan area. Established in 1956, the Association, formerly Food and Beverage Managers (FBMA), Niki Franzitta (c) of The Hotel Association of (L to R) Honoree Dan Lorusso of Southern have responded to the New York City was feted for her contributions to Glazer Wines and Spirits flanked by Steve Gatthe industry. tullo and Fred Klashman continued need for im-

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Albany Restaurateur Uses Creative Approach To Minimum Wage Challenges


he minimum wage rose to $11.75 an hour upstate last month for fast-food restaurants with 30 or more locations, as New York continues to move toward $15 an hour. One business has made changes in response to the increase to help keep costs down. Mike Harvard, a longtime employee of Mark’s Pizzeria, a chain around western New York and the Finger Lakes, took over the restaurant’s Skaneateles location a couple of weeks ago. He rebranded it as Mike’s Pizzeria. Mark’s has 29 locations after that change. New York’s rising minimum wage for chain restaurant workers was a big factor in the decision. Harvard didn’t want to raise prices on customers or cut staff, which the business may have been forced to do with an increasing payroll. Now, the independent Mike’s Pizzeria shop won’t be required to raise wages as quickly. “We probably would’ve had to decrease staff by 30 percent if we’d continued on with what the state wanted to do,” Harvard said. “We’re still in the same food category, but now we can be at a little bit

We probably would’ve had to decrease staff by 30 percent if we’d continued on with what the state wanted to do,” Harvard said. “We’re still in the same food category, but now we can be at a little bit slower pace of wage increases.” slower pace of wage increases.” A food or beverage chain with 30 or more locations including stores that are individually owned but associated with a larger brand is classified as a fast-food establishment in New York State. That includes

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chains like Dunkin’ Donuts, Chipotle and McDonald’s. The minimum wage is $11.75 upstate for those restaurant’ workers as of Dec. 31, compared to $10.40 for other workers. With the rising wages, the Skaneateles pizza shop was having trouble competing. “We couldn’t compete pricewise with the local pizzeria because we have to spend more on payroll, therefore we have to charge more for pizza so it kind of hurt,” Harvard said. “We lost sales because we had to raise our prices, and then raising prices drops revenue down, so it’s a tough situation.” The shop employs about 15 to 20 people, depending

on the season. Cutting staff would come with its own challenges. “Getting rid of staff, the service is going to go down, we’d probably just end up closing anyway because we wouldn’t be able to compete with a smaller operation,” Harvard said. “Not that we’re even a big operation. Every store is pretty much individually owned. It’s just that we were under a bigger umbrella.” To increase pay 10 percent, Harvard said prices would likely need to go up 12 to 15 percent, which could then need to happen again next year when the minimum wage increases. Mark’s Pizzeria had raised some of its prices but did not make a menu-wide increase. Since splitting off, Harvard has been able to lower prices. “Since we changed, we lowered the prices a little bit with being on our own, and right now is more of a see-what-happens kind of thing,” Harvard said. He added it’s not realistic for him to charge someone $25 for a large pizza. The menu on the restaurant’s website lists a large as costing $15.75. “I got in an argument with an older guy yesterday, and he said, ‘Just charge me what you need to charge me,’ and I said, ‘You’re not going to want to pay that,’” Harvard said.

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NYSRA 2017 Legislative Wrap-Up


017 has ended and we wanted to highlight some of the important legislative issues that have been top of mind all year, as well as some important reminders for 2018. The NYS Restaurant Association Government Affair’s team continues to work hard to protect the interests of the restaurant industry throughout the entire year. Prepare for the Minimum Wage Increase As part of a multi-year phase in passed by the New York State Legislature in 2016, the minimum wage increased again on December 31. The NYS Restaurant Association wants to make sure you’re prepared, so we have created a worksheet which can be found under the resources tab on our website that clearly spells out all the details of the minimum wage increase. We at the Association are encouraging all members to talk with their accountants to ensure that they have a sound strategy to combat this increase in labor costs. Paid Family Leave Law and Deduction As part of the 2016 budget process, lawmakers and Governor Cuomo passed and signed the most comprehensive paid family leave law in the country.

paid time off to care for the birth or adoption of a child, serious health condition of a family member, or a qualified military exigency. The law applies to all private sector employers. • Employees must be employed for 26 weeks before they are eligible for leave. • Employees returning from leave are entitled to return to their same or comparable position without loss of benefits they would have accrued otherwise. • Employers must also continue the employees’ health insurance during leave as if they were actively working. For more information, including the full phase in schedule, please take a look at a worksheet that we have prepared Paid Family Leave. It can be found under the resources tab on our website.

The new rules would include: • New York’s new family leave law that began on January 1, 2018 • Leave is paid for by a deduction from employee payroll. • Employees will be eligible for

Ridesharing Comes to Upstate New York Our primary offensive legislative goal at the State level this year was to pass a law that would allow upstate communities to use rideshar-

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ing services such as Uber and Lyft and we were successful! Ridesharing companies like Lyft and Uber are now able to serve your customers longing for an affordable, safe and reliable ride home from your restaurant or bar. The Association has long argued that these services will increase traffic in the hospitality industry and help keep our customers safe. Throughout our two-year-long advocacy campaign many of our members attended press events, discussed the issue with their lawmakers, or came to the capitol to push the issue. Thank you to everyone who participated; your help was key to our success. Fair Work Week in New York City In late November, the New York City Department of Consumer Affairs announced that the Fair Work Week Scheduling Laws were officially in effect and inspectors will begin issuing warnings to those quick service restaurants that are not in compliance. The Department has assured the Association that it is taking an “education first” approach

and will host a series of educational seminars on the new laws before issuing fines. As a reminder, these new laws only affect restaurants that have 30 or more locations across the country. This package will mandate employers: • Provide written schedules for the first two weeks of work with hours, dates, start and end times of shifts and written “Good Faith Estimates” (days, times, hours, locations you can expect to work during your employment) before an employee’s first day. • Give workers their written work schedule at least 14 days before their first shift in the schedule. • Advertise shifts to existing workers before looking for new employees. • Cannot schedule workers to work two shifts over two days when the first shift ends a day and when there are less than 11 hours between shifts unless workers consent in writing AND are paid a $100 premium to work the shift. • Authorize voluntary deductions and contributions to a nonprofit. If employers do not meet the above criteria after the educational period has concluded, the offending restaurant will face financial penalties to be determined by the Department of Consumer Affairs. NYSRA Sees Victory on Commercial Rent Tax Reform A significant government affairs’ victory for the Association this year

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Art Of Food Presented By New York-Presbyterian Returns For Its Third Year At Sotheby’s


ur Town’s Art of Food presented by NewYorkPresbyterian is set to return to Sotheby’s next month. The ultimate event for food and art connoisseurs returns to Sotheby’s for its third iconic year on Saturday, February 10, 2018. More than 25 culinary titans of the Upper East Side will create mouthwatering masterpieces, each dish inspired by a work of art specially curated by Sotheby’s for this one night only. Hosting this year’s exclusive evening is world-renown chef Claus Meyer, the gastronomic entrepreneur and culinary force behind Grand Central’s new upscale restaurant Agern and the adjacent Great Northern Food Hall in Vanderbilt Hall, and best-selling author of The Nordic Kitchen and Meyer’s Bakery. Among this year’s participants are many of Metro New York City’s top chefs. The slate of toques includes 5 Napkin Burger’s Andy D’Amico, Amali/Calissa’s Dominic Rice, Todd Mitgang of Candle 79’s, Angel Ramos of Crave Fishbar, Flex Mussels’ Alexandra Shapiro, Mark Strausman of Freds at Barneys, Jones Wood Foundry’s Jason Hicks, Fabian Gallardo of La Esquina, Little Frog’s Xavier Monge, Bobbie Lloyd of Magnolia Bakery, Maya’s

David Gonzalez, Hugh Mangum of Mighty Quinn’s Barbeque, Orwashers Bakery’s Keith Cohen, Stefano Marracino of Paola’s, Quality Eats’ Delfin Jaranilla, Vittorio Assasf of Serafina Always, T-Bar Steak’s Benjamin Zwicker, Joseph Capozzi of The East Pole, The Meatball Shop’s Daniel Holzman and The Penrose’s Nick Testa. This year’s host Meyer has founded several organizations, including the Melting Pot Foundation, focused on driving social change through food. With Melting Pot, in 2013, he started and helped establish a food school and a food movement in South America, opening the gourmet-restaurant Gustu in Bolivia and several cafeterias. The Melting Pot project is currently working on a social project in Brownsville, East New York, establishing a culinary school, cafeteria, bakery and community center, serving the local community and with the goal of engaging at-risk youth. Meyer is the latest in a star-studded line up of hosts that the Sotheby’s event has attracted. Zagat Guide’s Nina and Tim Zagat hosted in 2015 and noted chef/entrepreneur Geoffrey Zakarian took center stage last year.

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Hosting this year’s exclusive evening is world-renown chef Claus Meyer, the gastronomic entrepreneur and culinary force behind Grand Central’s new upscale restaurant Agern and the adjacent Great Northern Food Hall in Vanderbilt Hall, and best-selling author of The Nordic Kitchen and Meyer’s Bakery.

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SEDERHOLT ON RESTAURANT FINANCE There Are So Many Uncontrollables That Can Implode A Restaurant— This Isn’t One of Them


veryone is watching a paradigm shift in society where women are stepping forward after years of abuse and saying they have had enough. Almost everyday another announcement is made that some powerful man has pushed unwanted advances or worse on women they believe they can dominate. The most visible claims involve famous celebrities, politicians and now even our industry’s own Chef Mario Batali. We shouldn’t be surprised as the foodservice industry is amongst the worst violators. The dirty truth is that inappropriate behavior has riddled the restaurant industry for many years. There have been many explanations but the roots may lie with the fact that most privately owned restaurants are unstructured, less than “corporate” in their management and because of it the inappropriate behavior has been allowed to continue unchecked. I know that my column in Total Food Service is supposed to be focused on finance and it is. Let me make this easy for everyone – if you as an owner, manager, supervisor or chef allow inappropriate behavior or harassment to happen in the workplace, IT COULD COST YOU EVERYTHING! Wake up! If you don’t address the problem head on, you could lose your business, livelihood, your job, your family and much more.

Let me make this easy for everyone – if you as an owner, manager, supervisor or chef allow inappropriate behavior or harassment to happen in the workplace, IT COULD COST YOU EVERYTHING! Wake up!

David Sederholt is the Senior Advisor to management at Strategic Funding, a leader in small business financing

In the 30+ years I spent in the restaurant business I realize that many establishments take on a rough and tumble personality. Anthony Bourdain, in his blistering memoir Kitchen Confidential, wrote a colorful and shocking account about the “underbelly” of the restaurant business complete with profiles of many of his dysfunctional crew. We all know the story, people work long hard hours and often play hard as well. Bad behavior can start with sophomoric jokes and off color remarks then can degrade from there to a perverse hunting ground for sex and more. Professionalism can go right out the door and because of the close confines of the work environment, many people will become uncomfortable or threatened while at work. Sexual harassment is not limited to unwanted advances or inappropriate physical contact. Violations include

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off color remarks, dirty jokes, inconsiderate actions, violation of privacy and management inconsistency based upon the attractiveness of the employee. Anything that is discriminatory or makes a person (women or men) feel uncomfortable or threatened in their workplace can be considered harassment or a hostile work environment. And a lot of that happens in our business. According to a 2014 study issued by the Restaurant Opportunity Center, a mind boggling 90% of women in the foodservice industry reported being subject to unwanted sexual advances at work! Do you realize how big that number is? Approximately 10% of the entire U.S. workforce is employed in the restaurant industry and women outnumber men 2 to 1. So let that sink in for a moment. The majority of these women are servers, bus persons, bartenders and

since 2006. Before this, David spent 30 years in the restaurant business and has owned and operated more than a dozen restaurants. As a direct lender, the company offers a variety of financing options and has provided over $1.25 Billion to approximately 20,000 businesses across the United States and Australia.

hosts who regularly have to deal with comments and unwanted sexual advances from customers and co-workers alike. These people rely heavily on tips from patrons who regularly hit on them and wield economic power over them by withholding tips if they don’t play along. That is despicable enough, but when these same servers are subjected to comments and sexually charged encounters with

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NEWS EVENTS Celebrity Chefs, Panel Discussions And Competitions To Be Center Stage At 2018 IRFSNY


enter Stage at the 2018 International Restaurant & Foodservice Show of New York, being held at the Javits Center from March 4 - 6, will feature some of the biggest names of television food personalities. Chef, Restaurateur, Author, Philanthropist and TV Personality Geoffrey Zakarian; Zagat’s 30 Hottest Chefs Under 30 Jordan Andino; award-winning Chef, Restaurateur and Television Personality Maneet Chauhan; Great Canadian Baking Show Judge Bruno Feldeisen; and three-time participant on Iron Chef Jehangir Mehta will be some of the exciting names who will participate. In addition, there will be several panel discussions and two competitions. “We are thrilled to be welcoming a terrific line-up of celebrity chefs who are involved with some of the leading restaurants in the country to the Center Stage during the upcoming International Restaurant Show,” said Tom Loughran, Vice President for the Event. “Our attendees have become accustomed to seeing the most influential names in the restaurant industry on the Center Stage and our 2018 event will not disappoint the thousands of restaurant and foodservice professionals who attend.” The Center Stage schedule is below. Sunday, March 4 • Bruno Feldeisen, “Great Canadian Baking Show” Judge and Executive Chef, Semiahmoo Resort, was

named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. (12:30 pm - 1:45 pm) • Geoffrey Zakarian, Chef, Restaurateur, Culinary Consultant, TV Personality and Author, is a judge on Food Network’s Chopped, co-host of Food Network’s Emmy-nominated daytime series, The Kitchen and the Chairman of the City Harvest Food Council, a food rescue organization dedicated to fighting hunger in New York City. (2:00 pm - 3:15 pm) • Hip Sip: Battle of the Modern Bartender Competition in partnership with The Professional Bartenders Association. (3:30 pm - 5:00 pm) Monday, March 5 • New York State Restaurant Association Panel (10:30 am - 11:30 am) • Foodservice Council for Women Panel followed by the Beacon Award presented to Jilly Stephens. (11:45 am - 12:45 pm)

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• Ivy Stark, Executive Chef, Dos Caminos • Maneet Chauhan, Executive Chef/Co-Owner, Chauhan Ale & Masala House • Morgan Tucker, Director of Business Development, M Tucker • Victoria E. Vega, FMP, Vice President, Operations, Corporate Culinary • Jilly Stephens, CEO, City Harvest (Beacon Award Recipient) • Moderator: Betsy Craig, CEO & Founder, MenuTrinfo Maneet Chauhan, Executive Chef/ Co-Owner, Morph Hospitality, is a recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a judge on food Network’s “Chopped,” and sits on the show’s permanent panel of judges. She has also written her own cookbook, Flavors of My World. (1:00 pm - 2:00pm) Jordan Andino, Chef, Restaurateur, and TV Personality, has made chef, contestant, judge, and guest appearances on a variety of popular shows

including Beat Bobby Flay, Chopped, Rachael Ray and others. (2:00 pm 3:15 pm) Rapid Fire Challenge: Meatball Madness Edition sponsored by Total Food Service. (3:30 pm - 5:00 pm) Judges include: • Maria Loi, Chef, Restaurateur, Greek Food Ambassador, Author, Healthy Lifestyle Expert • Donatella Arpaia, Celebrity Chef and Founder of Prova Pizzabar • Gennaro Pecchia, Host, Gennaro Eats@TheBeachNYC • Daniel Holzman, Chef/CoOwner, The Meatball Shop • Moderator: Fred Klashman, CoPublisher, Total Food Service Tuesday, March 6 • Jehangir Mehta, Chef/Owner, Graffiti, Me and You, and Graffiti Earth will demonstrate The Third Eye: A sustainable way of living, curbing food waste, and ways in which one can repurpose food to showcase a better tomorrow. (2:00 pm - 3:00 pm) Thousands of foodservice professionals will gather during this threeday trade show and conference to demo and taste the latest products and services from 550+ exhibitors, attend 40+ thought-provoking education sessions and network with 20,000+ industry peers. For additional information, visit

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Chef José Andrés To Be Honored At 2018 C-CAP Annual Benefit


osé Andrés, internationally provides underserved high school recognized culinary innovastudents with education and career tor, author, educator, television opportunities through the culinary personality, humanitarian, and arts. chef/owner of ThinkFoodGroup “C-CAP changes lives by arming & minibar by José Andrés will be hondisadvantaged high school students ored at C-CAP’s annual culinary event with the skills they need to succeed in on Tuesday, February 27, 2018 from the culinary arts,” says Marcus Samu5:45-9:00 p.m. at Pier Sixty, Chelsea elsson. “C-CAP helps thousands of Piers. Andrés will receive the C-CAP qualified students across the country Honors Award, an award granted to through education and career placeindividuals within the culinary inment opportunities. As a chef and dustry for exceptional leadership and longtime supporter of C-CAP’s work, achievements. I have seen first-hand how this proThe event will feature fabulous culinary tastings prepared by over 30 of the city’s finest chefs, including Chef Chair and C-CAP Board Co-Chair Marcus Samuelsson and Michelin Star Chefs José Andrés, Abram Bissel, Daniel Boulud, Markus Glocker, Alfred Portale, Thomas Keller, and Michael White, as well as C-CAP alumni Cesar Gutierrez from Café Boulud, Yvan Lemoine from Union Fare. Assisting the chefs will be more than 60 New York City C-CAP high school students and alumni, eager to put their mark on the culinary world. The festivities will include an auction with once-in-a-lifetime culinary, culture, and travel packages. Funds raised will support C-CAP, a Chef José Andrés national non-profit that

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gram benefits its remarkable students and the industry’s growing demand for skilled talent. C-CAP’s Benefit makes a huge difference in the lives of so many students.” The Chair for this year’s Benefit is Kenneth A. Himmel, President & CEO of Related Urban. “We are thrilled to honor José Andrés for his remarkable contributions to the industry, for making the world a better place, and for his commitment to culinary innovation,” says Mr. Himmel. José Andrés was named one of Time’s “100 Most Influential People” and “Outstanding Chef” by the James Beard Foundation. A pioneer of Spanish tapas in the United States, he is known for his avant-garde cuisine and his award-winning group of 28 restaurants throughout the country and beyond. His innovative minibar by José Andrés earned two Michelin stars and with that, José is the only chef globally that has both a two-star Michelin restaurant and four Bib Gourmands. Andrés’ work has earned numerous awards including the 2015 National Humanities Medal, one of 12 distinguished recipients of the award from the National Endowment for the Humanities. WCBS-TV News An-

Joyce Appelman, is the National Communications Director for CCAP, Careers through Culinary Arts Program in New York, NY. She has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at

chorman Maurice DuBois will be the Master of Ceremonies. The event is coordinated by Gourmet Advisory Services; Harriette Rose Katz will be overseeing the chefs at the event. Past recipients of the C-CAP Honors Award include: Michael Anthony, Daniel Humm, Richard Parsons & Alexander Smalls, Michael White, Tony May, Michael McCarty, Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Daniel Boulud, Jacques Pepin, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar. The C-CAP Benefit is open to the public. VIP Admission Tickets are $1,000 and include a signed cookbook from a celebrity chef. General admission tickets are $600 (limited availability).

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TV’s Bourdain Pulls Plug On West Side Food Hall


nthony Bourdain is backing out of plans to head a massive food hall on the West Side of Manhattan, the celebrity chef announced last month. Bourdain had planned to head a large food hall with dozens of vendors at Pier 57, a lot that’s currently under development in the Hudson River Park at Pier 57 in Chelsea. “Launching what is admittedly a

very ambitious venture has proven to be challenging at every turn,” Bourdain said. “It seems increasingly clear that in spite of my best efforts, the stars may not align at Pier 57 which is an especially complicated site for which we still do not have a lease.” The food hall was meant to stretch across 155 square feet and include nearly 100 different stalls. Plans for Pier 57 also include retail and busi-

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ness space, plus a giant rooftop park. Google has already signed a lease to open offices in the space. In a profile in the New Yorker last year, “Bourdain’s Market” was described as a “preposterously ambitious venture.” Bourdain and his business partners had planned to model the food hall after open-air food courts in Singapore. Bourdain indicated that he was still looking to open such a market somewhere in

New York. “I promised a certain kind of market to New Yorkers and to potential vendors, and if that vision becomes clouded, diluted or compromised, it is no longer something that our city needs,” he said. “I remain hopeful that New York will someday have such a market — I still passionately wish to create this resource that New Yorkers deserve.”

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Partridge Invitational Scholarship Foundation Celebrates Holidays By Making Education Goals Come True


he Partridge Invitational Club’s members and guests rang in the holiday season with the club’s annual holiday gathering at the New York Athletic Club. Many of Metro New York’s top foodservice operators including a large contingent of club managers, healthcare, foodservice professionals and kitchen design consultants enjoyed the holiday festivities. Member Ross Gnesin once again proved that the impossible is plausible as he filled in for the truly irreplaceable Dennis Sweeney to provide levity for the 200 plus attendees.

Members and guests toasted the holidays with educators including: Liz Schaible of NYC College of Technology, and Steve Shipley of Johnson & Wales as well as Tim Delaney of the New Jersey Restaurant and Hospitality’ s Educational /Foundation. Among the notables were a large contingent of local club managers including Randy Ruder of Beach Point Club. EYE enjoyed the camaraderie of such food and beverage leaders as Fresh and Tasty’s Peter Fernandez and Dennis Murphy of Opici. The Partridge Club was formed in 1935 at the Victoria Hotel

in New York City. The membership was made up of leading purveyors to the hotel, club and restaurant trade. The Holiday luncheon brought the mission of the Partridge Foundation to raise scholarship funds for institutions of higher learning and to provide training for students pursuing a career in the Hospitality Industry. The Partridge Club’s scholarship initiatives were led by Marc Sarrazin of DeBragga and Spitler. Once again with the meat maven’s lead for Partridge grants went to such noted institutions as the Culinary Institute of America, Johnson and Wales, Cor-

nell University, Paul Smith College and the New Jersey Restaurant Association’s Educational Foundation. Under the guidance of the club’s President Marc Fuchs and a visionary Board, the club continues to fulfill its mission of making a culinary or hospitality education a reality for many students with its scholarship programs. This has included the creation of a Friends of Partridge program and affiliations with other key industry groups including the local healthcare foodservice Association: AHFNY.

(L to R) Hobart’s Brian Kadel, Steve Gatulllo of the FBAA and Dan Saalman

(L to R) Johnson and Wales’ Steve Shipley and PBAC’s Michael Posternak

(L to R) Mr. and Mrs. Ross Gnesin and incoming Partridge president Chris Pace

(L to R) A large contingent of local club managers enjoyed the festivities including Michael Gallagher, Kevin Burke, Chris Carey and Davina Weinstein

(L to R) Cody and Brian Hicks of Hicks Design and M. Tucker’s Fred Bonaccorso

(L to R) Pro-Tek’s Diane Rossi and Chris Brady of Romano Gatland

(L to R) DeBragga’s Mark Sarrazin accepted scholarship funds on behalf of the CIA

(L to R) Tim Delaney of NJRHA’s Educational Foundation and Sloan Kettering’s Veronica McLymond

22 • January 2018 • Total Food Service •

January 2018 • Total Food Service • • 23





think we’re all ready to put 2017 behind us. However, the holiday season offers time to reflect and I couldn’t possibly begin the New Year without taking this last opportunity to share my favorite trend from 2017: customization. About half the work we completed in 2017 included customization. Believe it or not, every project our Business Development team is currently working on for 2018 includes custom dinnerware. So, what did customization in 2017 look like and how was this different from years past? Instead of simply adding decals in between the

first and second firing processes, our partners reengineered dinnerware supply to meet evolving market demands (and the demands of their relentless distributors). Why custom-made? Because you can shape it. Anyone. Classic or modern. Timeless or timepiece. Traditional or rogue. Lucky for us, we have more resources than anyone to execute customization at a faster, cleaner pace. We are set up for success to share this trend with the broadest audience ever in 2018. In 2017, we fortified partnerships with artisans Keith Kreeger, Wynne Noble, Sam and Robert Gordon, and Haand Hospitality to deliver custom

M. Tucker’s Morgan Tucker and artisan Keith Kreeger of Keith Kreeger Studios

24 • January 2018 • Total Food Service •

dinnerware to the most discerning hospitality professionals in the world. “We know that an object made with care, intention, and love will shine when placed next to a similar mass produced object.” Such is one motto of Chris Pence and Mark Warren, Co-Founders of Haand Hospitality. As I write this, we are well underway developing exclusive collections from Keith and The Gordons for Little M Tucker to be released early 2018. The crafted dinnerware you were introduced to last year will have an even faster turnaround come spring. Essentially, the modern porcelain and ceramics of your dreams, crafted in traditional methods, durable for foodservice, available for next-day delivery from each of our distribution warehouses. During this trend’s genesis, I sent samples from three separate factories to a dear friend in Miami. He was hosting a concept planning gathering with his investors and wanted to present a few ideas. Upon receipt of the samples, he requested catalogs to show how Anfora, Figgjo, and Ariane could further develop the dinnerware presented. My response: any color, any decoration, matte or glazed. In 6 weeks or less. The stock collections from our vendor partners now act as the initial canvas on which artists (chefs) can then create. Today, we begin with a catalog SKU and completely reinvent the piece in a matter of weeks. 2017 proved to be the year where design infected every deci-

Morgan Tucker is Director of Business Development at M. Tucker, a division of Singer Equipment Company. Ms. Tucker works with a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. Her website is an exceptional resource for equipment and supplies solutions. Morgan is based in NYC and can be reached at

sion made in an operation. In 2018, constant, high-speed innovation will be required from each factory looking to thrive. Still don’t believe me? Here are some of our favorite openings of 2017 showcasing customization. Check them out during restaurant week later this month. You won’t be disappointed! Scampi – Custom Wynne Noble with Anfora. 30 West 18th Street. Flatiron. Ferris – Anfora. 44 West 29th Street. Inside MADE Hotel. Nomad. ATLA – Custom Anfora. 372 Lafayette Street. Soho. Fausto – Anfora. 348 Flatbush Avenue. Park Slope. Celestine – Robert Gordon and Anfora. 1 John Street. DUMBO.

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Hot Toddy Time!


s it the New Year already? It seems like Thanksgiving of 2017 was just yesterday. But what makes this time of the year most exciting for me is the creativity in the drinks. Sure, I’m tasting all sorts of mixed drinks- but the ones that I really want to taste are precisely the ones that mean memories for me. Those would be the hot ones. The drinks that go down my throat and make each sniff or sip something unique and friendly. We survived the holidays, now we need some comfort at the end of the day- or if you are exceptionally optimistic- first thing in the morning. You see hot toddies are not just for the after dinner- before bed experience. Some even are just as refreshing and calming for a breakfast slurp. Not that I’m advocating morning drinking! Far from... But at the end of the daywhere night turns to day- I’m looking towards drinks that have a robust nature to them. Tea based is a good place to start and no other tea works for morning than a rambunctious Lapsang Souchong tea from China. This tea is heavily smoked and takes to botanical gin with a ‘how do you do’ that is reminiscent of Singapore before the Opium Wars. It’s served as it should be in a perfectly formed, hand-made, porcelain teacup. A simple sprig of chive rests gently over the steaming liquid- bitter chive against smoky tea. The vivid green color against the brownish steaming tea. Quite elegant and this drink is absolutely perfect as a breakfast sipper during brunch. And served in a teacup, no one knows your business- it’s steaming, right? Of course, I used the Breakfast Gin from FEW Spirits. If you have a bottle of this handcrafted spirit behind your

bar, now is the time to make good use of it. First, I rub the zest of an orange around the inside of the preheated porcelain tea cup- be gentle, this is not a race! I then crush some whole leaves of Lapsang Souchong tea between my fingers and drop them in the bottom of the cup. Pretty easy so far. Then, one to two ounces of gin moistens the tea leaves- let that sit for a minute or so, and then cover with freshly made Lapsang Souchong tea. Sugar is never permitted so don’t ask- nor put it out for the guest. The chive should rest on top of the tea offering both color and balance. It’s really quite elegant to look at. And what did it cost? Next to nothing really. The gin? The tea? Your time? Walnut Liqueur is a delicacy of Italy and California. It is usually served up, in a glass befitting the expensive sipper- but do you know what else to do with this historic spirit made from walnuts? The most delicious presentations involve condensed milk and a bit

26 • January 2018 • Total Food Service •

of regular milk- heated together until they just begin to spin into caramel. Then you add the precious walnut liqueur, drop by precious drop until the liquid begins to take on the color of the walnut liqueur and the hot, richly scented, thickly textured milk. Poured into a preheated, rustic coffee cup and topped with a fresh scraping of a walnut- dribbled with black walnut bitters... This is so delicious! You must try one- or two! Hot Chocolate should be on your drink menu. Not that powdered mixwhat an embarrassment to use that stuff- throw it out! It’s really important to be proud of your ingredients. Take pride in them- people will always remember a pot of hot chocolate, served in a dark- wooden handled pot. Poured gently and elegantly into a thick-walled mug, scrapings of bitter chocolate over the top, and fresh nutmeg too! But what liquor should you use? I use rum from Barbados named Foursquare. It’s not caramel colored, nor is any sugar re-added to cover up for errors. Foursquare should be on your bar because it is the very best at not doing what most rum distilleries do- and that’s smoke and mirrors! They don’t manipulate their rum. End of that story! A fine drink for your guests should be a milk punch. Down at the Hotel Monteleone in New Orleans you can ask Marvin Allen to make you a Brandy Milk Punch. Although not a hot drink, you’ll feel awfully hot, deep down in your bones after ordering a couple of his famous drinks. And if you cannot get down to New Orleans before next year’s Tales of the Cocktail, here is my Cocktail Whisperer’s interpretation of Marvin’s Brandy Milk Punch. I’ve

Warren Bobrow is the creator of the popular blog The Cocktail Whisperer and the author of nearly half a dozen books, including Apothecary Cocktails, Whiskey Cocktails, Bitters and Shrub Syrup Cocktails, and his most recent book Cannabis Cocktails, Mocktails, & Tonics.

never asked, and he’s never told me how- so this is how I do it- in honor of Marvin. Brandy Milk Punch (Cocktail Whisperer style) Ingredients: • 1 oz. Bourbon Whiskey (Barrell makes the one that I love) • 1 oz. American Brandy. (I used Catoctin Creek instead of basic brandy- your guest is worth it!) • 3 oz. Heavy Cream • 3 oz. Regular (Whole) Milk • ¼ oz. REAL vanilla extract • Scraping of nutmeg • Plenty of ice • Angostura Bitters Prep: 1. Add fresh ice to a Boston Shaker 2. Add the bourbon and the brandy 3. Add the Bitters- couple of shakes will do 4. Add the nutmeg and the vanilla extract 5. Add the heavy cream 6. Add the milk 7. Add more ice if necessary 8. Cap and Shake really hard for about thirty seconds 9. Pour into two Rocks glasses and top with fresh nutmeg 10. Serve with a New Orleans, first milk punch of the day- smile!

January 2018 • Total Food Service • • 27

CHEFCETERA Celebrated Chef Duo Takes Helm of New Canaan’s Roger Sherman Inn


elebrated Chef Francois Kwaku-Dongo spearheads the reinvention of the Roger Sherman Inn, a historic landmark in New Canaan for nearly a decade. The stunning New England restaurant and 17-room Inn will undergo a significant culinary transformation as it remakes itself for the 21st century. Chef Kwaku-Dongo is introducing a seasonally inspired menu, showcasing fresh, locally procured ingredients. The menu is a culinary tour of New England, its coastal seafood, local family farms, and talented artisans. Using these East Coast ingredients as the foundation for quality and flavor, Chef Kwaku-Dongo applies techniques honed in some of the most demanding kitchens in the country. “The opportunity at the J-House gave me a real understanding of Connecticut tastes,” Kwaku-Dongo con-

Chef Francois Kwaku-Dongo

What I have also learned is that to be successful in a suburban setting, you need to have a dynamic catering business. It is very difficult to run an a la carte only operation that can generate enough volume with limited margins.” tinued. “What was really fun was the chance to open the chocolate factory. Many of those specialties we have brought to the Roger Sherman.” “I fell in love with the Roger Sherman property the moment I saw it. It had the feel of a great upstate inn with a historical building. At the same time, you could see that the dining areas and back of the house could easily be brought to the 21st century.” “What I have also learned is that to be successful in a suburban setting, you need to have a dynamic catering business. It is very difficult to run an a la carte only operation that can generate enough volume with limited margins.” Handpicked by famed Chef Wolfgang Puck to cook in his highly acclaimed California restaurants Chinois on Main, Granita, and Postrio, Chef Kwaku-Dongo was elevated to Executive Chef at the iconic Spago in West Hollywood where Chef Puck’s innovative open kitchen concept was all the rage and Chef Kwaku-Dongo was the star of the show in a city consumed with entertainment. “The opportunity to work with Wolf-

28 • January 2018 • Total Food Service •

gang was so special,” Kwaku-Dongo noted. “One of the very first events I worked with him was at the Academy Awards.” Chef Kwaku-Dongo went on to open Spago Chicago where he oversaw the development of Wolfgang Puck Catering and Events, a division of Puck’s expanding empire whose clients included Harpo Entertainment and Goldman-Sachs, among others. In 2005 he journeyed to Greenwich, CT to lead a team on the rejuvenation of L’Escale restaurant on Greenwich Harbor with his inspired land and sea menu. He then went on to open the boutique hotel and restaurant, The J House Greenwich and Eleven-14 Kitchen where he created his Chocolate Lab, a pastry and gelato shop featuring hand-crafted chocolate desserts using Omanhene chocolate produced entirely in Ghana. Chef Kwaku-Dongo serves as the Culinary Director for the Omanhene Cocoa Bean Company, the first company to sustain exports of bean-tobar, single-origin chocolate produced exclusively in Africa. These chocolate masterpieces can now be enjoyed at

the Roger Sherman Inn. In the kitchen with Chef KwakuDongo is Chef Adam Truelove, his protégé from Eleven-14 Kitchen and a masterful chef in his own right. The lunch, dinner, tavern, and Sunday brunch menus are comprised of from-scratch recipes which run the gamut from comforting tavern fare to more refined dishes, including; House Cured Smoked Salmon; Grilled Octopus with chorizo vin, olives, and fingerling potatoes; Woodbridge Farm Oxtail Raviolo with sun-dried tomato and rosemary jus; Roasted Bronzini with salsa verde, roasted fennel, and fregola; and -Truelove Farms Grilled Pork Chop with braised red cabbage, apples, pancetta, and red wine jus. Tavern favorites and bar bites consist of; Lump Crab Cakes with roasted pepper aioli; RS Lobster “Club” Sandwich layered with walnut bread, tomato and bacon; USDA Prime Black Angus Beef Mini Burgers with Vermont cheddar, shallot marmalade, garlic aioli, and hand-cut fries; artisanal cheese and charcuterie; and Tuscan Kale tossed with chicory, pecorino, walnuts, in a lemon yogurt dressing. Sunday Brunch is made special with organic Eggs Benedict with smoked salmon, tomato confit, and hollandaise sauce, and decadent Brioche French Toast topped with stewed apples and vanilla mascarpone. “One of the key elements to our success at the Roger Sherman has been our ability to source wonderful local product,” Truelove added. “We are sourcing our pork from my cousin’s pig farm in Morris. CT. The Inn’s roots are in classic French cooking. So our

approach is to infuse an item like scallops in oil to bring out the kind of sweetness that the scallop farmers envision. So our menus are all about respecting that old school French and blending that with new premium American style items.” Chef Truelove, a graduate of New York’s esteemed French Culinary Institute, made his culinary inroads while cooking at such high profile New York eateries as; Esca Restaurant under the tutelage of Chef David Pasternak; and Chef Geoffrey Zakarian’s Town Restaurant. Fairfield and Westchester County residents have been enjoying Chef Truelove’s inspired dishes when he cooked at such popular restaurants as Joe Bastianich’s Tarry Lodge with Chef Andy Nusser; Ramze Zakka’s Sole with Chef Albert DeAngelis; and while the Executive Chef of Napa & Company. Truelove’s road to the Roger Sherman took a different path.

“My Dad was a chef, so and a fresh approach, guests for years I had a dream of of the new Roger Sherman owning a small little resInn have much to look fortaurant and it came true ward to. The Roger Sherin Oxford, CT. It was really man “Unplugged” series will hard work and so I decidcontinue to showcase live ed that I wanted to build music by local artists in the my skills and went to the Tavern, in addition to seaFrench Culinary.” sonal events, wine dinners, “It was an incredibly and visits from special guest valuable experience from chefs, farmers, and artisans. a program that is designed Craft cocktails and local for people who want to brews are offered, and an acwork hard,” Truelove remicessible and global wine list nisced. “It had a great facis being newly curated. ulty who taught you the Stunning catered events, One of The Roger Sherman Inn’s newest dishes: Seared Ahi Tuna basics but the harder you weddings, and milestone with Coconut Curry Sauce and Braised Baby Carrots work the more the instruccelebrations are made all tors will give you.” the more special under this That program then could work at any given station and quintessential New Engopened doors for me that led to menwas just kind of respected by my peers land setting with the addition of Chef tors including Tom Colicchio and Dawhich became an essential part of my Kwaku-Dongo’s new menu, gifted vid Pasternak. “I pushed both of them management style.” team, and forward-thinking vision. to teach me more. By the time I left, I With a talented team at the helm

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January 2018 • Total Food Service • • 29



Robert & Jason Tillis CEO and President, Imperial Dade


(L-R) Jason Tillis, President, Imperial Dade, and Robert Tillis CEO, Imperial Dade

30 • January 2018 • Total Food Service •

amily operated, Imperial Dade is the leading independent distributor of food service disposables and janitorial supplies in the United States. In 2007, CEO Robert Tillis purchased the company. Six months later his son Jason Tillis, current President, joined the organization. Since then, they have made thirteen additional acquisitions. Total Food Service had the opportunity to ask Robert and Jason a few questions.

RT: Previously, I was in the business of manufacturing shopping bags, and at that time Imperial was actually a good client of ours. Starting around 2000, I noticed that there were goods being imported from other countries that were higher quality products than what I was able to produce at a lower cost. I approached Mike Nash, the owner of Imperial at that time, and asked him if he would consider selling the business.

How did you get into the industry? Please discuss your backgrounds. JT: After I graduated college, I owned a small business, which I went on to sell prior to joining Imperial. Originally, I was brought on to help secure a national account opportunity which grew very quickly.

How did you transition from manufacturing to distribution? What are some of the primary differences? RT: As we transitioned from manufacturing to distribution, we were able to be more flexible. In manufacturing, we had big paper shop-

continued on page 32

Despite our extraordinary growth, the environment and culture within Imperial Dade is very similar to what it was when we acquired the business. Externally, our approach to customers is still highly personal and individualistic,” said Jason Tillis.

January 2018 • Total Food Service • • 31

Q&A Robert and Jason Tillis, from page 30

ping bag machines that were only capable of producing a very specific product. After entering distribution, we were able to be more nimble and respond to the needs of a changing marketplace. What are some of the keys to being a successful distributor? JT: The core of our business centers around helping our customers run their operations more efficiently. A successful distributor is flexible and understands the customers’ needs. We find creative ways to provide value, whether that’s through logistics, technology or product innovations. How do you balance the tremendous growth that Imperial Dade has experienced with the ability to maintain and grow highly personal customer relationships? JT: Creating and maintaining personal relationships both internally and externally is key to our business. We’re all about acquiring great people and empowering them to do their jobs, and trusting that they know the right things to do. Despite our extraordinary growth, the environment and culture within Imperial Dade is very similar to what it was when we acquired the business. Externally, our approach to customers is still highly personal and individualistic. How have you embraced technology and implemented it into operations? JT: We created an in-house IT department very early on. In Miami alone, we have a twenty person IT department, including a large helpdesk team that supports our seventeen branches. Company-wide, we have over thirty people working in IT, and when we acquired Imperial in 2007 there were zero. Beyond

the technology support that our IT department provides, we’re also very committed to innovation as we strive to offer new solutions to our clients. How has the new facility in Jersey City enhanced operations? JT: We invested heavily in the Jersey City project to create a stateof-the-art facility that is truly best in class. It provided an opportunity for us to develop great efficiencies and improve service levels. We then took those best practices and implemented them throughout the entire organization. How does online purchasing and technology fit into the Imperial Dade model? JT: I think it’s important to note that half of the orders we currently receive are placed by customers using technology. Business and technology can no longer be separated. We offer our clients very competitive pricing, a great service proposition, training, and expertise. Amazon, for example, has done some incredible things, but we believe our offerings and industry experience are very compelling for our clients. RT: Imperial provides a combination of value and service that extends far beyond anything that can be offered online. Our sales team provides services, expertise, and training that simply can’t be provided digitally. We have over 500 trucks and our drivers come back sharing the needs of the customer base; that level of personalized customer service can’t be replicated online. Imperial Dade has made several acquisitions over the past few years. How did these opportunities

continued on page 34

32 • January 2018 • Total Food Service •

Imperial Dade operates a network of 17 distribution centers with over 2.2 million square feet of warehouse space. Their new LEED Certified headquarters located in Jersey City, New Jersey is 535,000 square feet. A fleet of over 500 trucks deliver to customers across the country.

January 2018 • Total Food Service • • 33

Q&A Robert and Jason Tillis, from page 32

come about? Please discuss Imperial’s growth. JT: We had always planned to grow the business, and we certainly wanted to expand our footprint. At our core, we always try to be opportunistic. We want to do things that create value for the company and improve our service capabilities, whether that means opportunities for growth with existing clients, pursuing new business, or making acquisitions.

but we will always offer the very best alternatives in the marketplace. It is important to us to maintain competitive prices, quality, and functionality, and our customers can expect that from our alternative offerings. The needs of a hospital greatly differ from those of a fast casual establishment or a supermarket. We are willing and able to meet all of the specific needs of

RT: We needed to decide what the next evolution would be for the business. We realized that there was an opportunity to take the organization to the next level by providing service to the marketplace that was not previously offered. We went on to invest in facilities, in systems, and in people to grow the business and take it to the national level. The goal was to become the preeminent distribution company in the country, one that greatly benefits our customers. Imperial Dade was among the first distributors in the nation to commit to achieving Green Restaurant Distributor certification. How did that come to be, and what has it meant to the customer base? RT: Providing sustainable products is a fundamental part of our company. Our customers needed green products for their businesses, so as their provider we needed to ensure that we could fulfill those expectations. It was important to them, so it was important to us, and we wanted to be able to respond to their needs. We’re facing another foam ban in New York City. What can Imperial Dade do to help operators plan for that? JT: We can’t control legislation,

34 • January 2018 • Total Food Service •

our clients. What does the future for Imperial Dade look like in 2018 and beyond? RT: We intend to continue on the same trajectory. We have fundamental values at Imperial that we refuse to lose sight of. Despite the fact that we’re beyond $1 billion in annual sales, our average order size is well under $1000. We send out

thousands of orders per day, and will continue to remain close to the market and provide the personalized service that our customers expect from us.

January 2018 • Total Food Service • • 35

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January 2018 • Total Food Service • • 37


Three Insurance Resolutions for 2018


or many of us, the new year is a time to reflect and make a resolution to accomplish new goals and fix what we don’t like. Whether it is personal or professional, there is always room for improvement and change. Starting fresh and taking action to proactively implement the business measures outlined below will help you reduce insurance costs, prevent unnecessary claims and will assist overall at the time of your renewal. 1) Don’t Pay For Someone Else’s Mistakes, Review All Vendor Contracts: Common causes of third party liability losses can be traced back to inadequate contracts signed with vendors. Even with legal counsel involvement, it is common to miss the fine print in the insurance language that ties the two parties together. Your insurance advisor should be reviewing your vendor contracts to ensure that your liability is contractually transferred to the hired vendor for damages they cause. Securing a vendor’s certificate of insurance is usually not enough since it’s not considered evidence of coverage. In addition, a vendor may be issued a cancellation while they are performing work at your property. It’s important to have an indemnification and hold harmless agreement, and for higher risk projects, be named as an ‘additional insured’ on your vendor policy so that you are protected by their coverage. Your insurance advisor should also

Robert Fiorito serves as Vice President with HUB International Northeast, a leading global insurance brokerage, where he specializes in providing insurance services to the restaurant in-

Whether it is personal or professional, there is always room for improvement and change. be verifying coverage for any exclusions for certain types of work, adequate limits for coverage, and assisting in qualifying the vendor when necessary. 2) Review Your Overall Safety Plan: As a restaurant owner/manager, demonstrating that you are committed to the safety of your premises, patrons and employees is highly recommended in a number of ways. Having a system to document inspections to identify hazards for items such as fire, emergency response, slips and falls, snow/ice removal, playgrounds, clubhouses, etc. can prevent an injury or property loss from happening. An inspection checklist can also help your insurance advisor and carrier in potentially defending a claim caused by a plaintiff. In addition, having a formalized safety/risk management plan is viewed very favorably by insurance carriers in terms of premium pricing. Your insurance advisor’s risk consultants and claim advocates are valued partners in helping you prevent claims, and when they do occur, contain the severity. 3) Ensure Protection Against Harassment Claims in Today’s

38 • January 2018 • Total Food Service •

Litigious Environment: Like most businesses, restaurant and food service companies of any size are vulnerable to claims brought by their employees, former employees or potential employees. In our increasingly litigious society, the threat of a lawsuit hangs over every business transaction, large or small. Even restaurants who adhere to the law at all times are likely be sued by an aggrieved employee or customer at some point. While many suits are groundless, defending employment-related claims can be financially devastating. If you carry employment practices liability insurance (EPLI), your business has a measure of protection against lawsuits from current, prospective or former employees who allege “wrongful acts” such as discrimination, sexual harassment or wrongful termination. But what happens if a patron sues you for discrimination or harassment? Are you protected? Many employers do not realize that they have a gap in their insurance coverage that leaves them vulnerable to discrimination and harassment lawsuits from restaurant patrons, vendors and suppliers. Standard EPLI policies only provide coverage for lawsuits brought about by employees or prospective employees,

dustry. As a 25-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. Robert can be reached at 212-338-2324 or by email at robert.fiorito@

and most commercial general liability (CGL) policies specifically exclude coverage for harassment and discrimination. Third Party EPLI fills the gap between these other coverages, providing protection against allegations of wrongful acts made against your restaurant and staff by a third party. Review your existing policy to make sure that you are covered. Your insurance advisor should be looking for the most comprehensive EPLI policy that includes coverage for third party exposures. Proactivity is Key: The beginning of the year is the best time to tackle these suggestions as it allows them to have ample time to identify, correct and implement enough procedures to make an actual difference with your insurance carriers at time of renewal. Most importantly, work with an insurance advisor that can walk you through these processes and make sure that you are adequately protected and presented in the best possible light to insurers.

January 2018 • Total Food Service • • 39



Eat Chic – Dine Decadent


ajor action in the kitchens; here are some goto-spots for early 2018. Let’s celebrate and toast to a New Year of Dining; to the innovative, the inspiring and of course the delicious! Amelie Wine Bar, with locations in Greenwich Village and San Francisco, has added an uptown outpost for its “modern wine lounge with French flair. Its dramatic wall of lushly lit wine bottles and soaring wooden wine shelves transport you far from the hubbub of New York City”; 566 Amsterdam Avenue near 87th Street. Aviator Grill by Legends, which creates and manages restaurants in sports and entertainment locations, has been added aboard the Intrepid Sea, Air & Space Museum. You will find sandwiches, burgers, pizza, chili, and more traditional Americana fare. Pier 86, 46th Street and 12th Avenue. Copper Throat in the former Eatpisode space on the Lower East Side is now an authentic and traditional Thai cuisine eatery specializing in Pad Thai, Curries, and Dumplings. 123 Ludlow Street near Rivington Street. Gramercy Kitchen Diner-style food with an open kitchen, glass tile, a stretch of counter and tables to seat 70; “a delicious American restaurant with diner roots in New York, NY. Our specialties include house-blended coffee, eggs benedict, melt sandwiches, avocado toast, and so much more.” Breakfast, lunch and a dinner menu are served. 184 Third Avenue and 17th Street. Ikinari’s second stand-up steakhouse location has opened in Chelsea; except this time with seating. The first location debuted with lines stretching

Faith Hope Consolo is the Chairman of Douglas Elliman’s Retail Group. Ms. Consolo is responsible for the most successful commercial division of New York City’s largest residential real estate brokerage firm. Email her at

A cut-to-order 34oz ribeye from Ikinari Steak USA.

down the block for the steaks ordered by the ounce. “The idea behind Ikinari Steak is to serve “super thick” high quality meats quickly and economically, therefore people stand while consuming their steaks. It’s a fun, interactive, communal, and brand new experience for New Yorkers!” The Japanese chain plans to open five more locations. 154 Seventh Avenue between 19th and 20th Streets. Jade Sixty is a 175-seat Asia-inspired steakhouse with the usual steak cuts and sides, alongside soup dumplings, spring rolls, sushi, and more. Restaurateur Stratis Morfogen, founder of Philippe Chow and Jue Lan Club, has partnered with the former owner of Rothmann’s, Franco Moscato. Modern drama; gray and black with plush red banquettes you will find a bar on the ground floor, a dining room a halfflight up and another dining room on the next level. 116 East 60th Street near Park Avenue. Kellogg’s Cafe made its return in Union Square; “NYC’s favorite cereal

40 • January 2018 • Total Food Service •

destination returns with a jam-packed cereal menu and a bigger space to eat, chill and create!” Previously debuted with rave reviews in Times Square. Here you will find DIY cereal bar with over 30 playful toppings, delicious creations by Lauren Conrad, Pop-Tarts, Oddfellows ice cream, specialty cereal drinks and much more. 31 East 17th Street between Union Square East and West. La Contenta Oeste serves Mexican fare for breakfast, lunch and dinner from the group that owns La Contenta restaurants.78 West 11th Street. Minigrow, Philly-based Honeygrow’s fast-casual noodle shop has opened its second and third NYC locations with various base, protein, vegetable, and topping combinations; “In an effort to bring our delicious dream to more cities across the United States, we had to go back to the drawing board to come up with a streamlined concept based on our honeygrow model. minigrow still features their carefully curated selection of noodles + greens,

complete with housemade sauces + dressings, slow roasted proteins + other carefully curated toppings expertly prepared by our culinary team led by Chef Katz, however you won’t find kiosks here. Instead, guests will order via an assembly-line style system, allowing you to build-your-own bowl with the help + recommendations from the minigrow team along the way”. 1407 Broadway between 38th and 39th Streets; 345 Seventh Avenue at 29th Street. St Tropez The chef/owner Gérald Barthélémy is bringing a taste of the Côte d’Azur to New York with this intimate wine bar. His partner and the manager, Yohann Pecheux, is from the Riviera and has assembled an allFrench wine list. “Provides a cozy and festive environment to its guests; just as you would expect from the South of France’s generous culture. The refined wood on the ceiling and shelves, combined with the diffused lights and candles, contribute to a warm and vibrant atmosphere. Our open kitchen concept and the massive communal table located in the heart of the restaurant set the tone for the values and beliefs we intend to bring to the place – sharing and caring”. 304 West Fourth Street between West 12th and Bank Streets. Enjoy the evolving dining trends! Happy New Year & Happy Dining!

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SCOOP Jersey Pit Master Wins Silver at World Food Championships Scoop notes Hillsborough, New Jersey barbecue Pit Master Doug Keiles is known for his appearance on CHOPPED! Grill Masters, amazing barbecue, his line of all-natural barbecue rubs and artisan bacon. Recently, Keiles and his Hillsborough based Ribs Within competitive barbecue team competed and placed second at one of the premier culinary competitions on the planet – the World Food Championships. The World Food Championships (WFC) were held in early November in Orange Beach, Alabama and hosted over 500 competitors from around the world vying for the title of World Food Champion and a $100,000 grand prize in ten different categories: Bacon, BBQ, Burger, Chef, Chili, Dessert, Sandwich, Seafood, Steak and Recipe.

New Jersey barbecue Pit Master Doug Keiles

To qualify for the World Food Championships, Keiles and his team won the Bull Grill’s All-Star Burger Battle® in Mahopac, New York in July. Doug and his teammates Loucas Euripides and Hiram Quintana competed head-to-head against three accomplished chefs (and their sous chefs) including Boston’s Stephen Coe (CHOPPED! Grill Masters, 2017, WFC Bacon Champ, 2015), the defending Burger Battle Champ North Jersey’s Dana Reed, and New York City Chef Barret Beyer. Keiles took first place in both the judge’s and the people’s choice awards and by virtue of winning the competition was invited to compete for a $100,000 prize purse for the best dish overall and a $10,000 44 • January 2018 • Total Food Service •



prize for the top finisher in each of the ten categories at the WFC. At the competition, Doug and his team battled back from 20th place on his first burger to fourth place on his second burger placing him in ninth place overall after the first round of competition. During the second phase of the competition, the judges required the competitors to use commercially prepared Bubba Burgers® and eggs in their recipes. Keiles’ perfectly executed second round burger, the “B.O.M.B. Jamburger” (Bacon, Onion, Muenster, Bacon Jam) catapulted him from ninth place into a second-place overall finish in the Burger category. Keiles, a 15-year veteran of competitive cooking, had won invitations to the past four World Food Championships in the Bacon category. This second place finish represents Keiles’ first year competing in the Burger category and his second, second place finish in the World Food Championships overall. “Doug is one of our most accomplished Food Champs, having won second place in two different categories (Bacon and Burger). No one else has ever done that, obviously proving that true culinary talent isn’t afraid to jump into different genres of food,” said Mike McCloud, President/CEO, World Food Championships. “So, I didn’t finish first, but second place isn’t so bad,” explained Keiles, “To place second place among some of the best cooks and chefs on the planet is a pretty remarkable accomplishment, but mark my words I’ll place first one day.”

Food Network Star Alex Guarnaschelli, Teams With Local Chefs at Garden State Plaza food Pop-Up Scoop hears that Food Network celebrity chef Alex Guarnaschelli will do a meet-and-greet and Blake Horton, the Instagram extreme-eating star from Paramus, will demonstrate how to cook (and eat) a 5,000-calorie meal at a new pop-up food space that opened at Westfield Garden State Plaza

last month. The pop-up venue, Bergen Eats, will feature 11 vendors selling food ranging from barbecue to doughnuts. The event is designed to be a feast for foodies, and vendors will be bringing recipes they created for the event. Bergen County institution Callahan’s will be serving hot dogs with gourmet toppings like lobster-champagne sauerkraut and peanut butter candy bacon. Callahan’s also handed out free hot dogs to the first 100 visitors to their stand. Daniel DeMiglio, the thirdgeneration owner of Callahan’s, said the giveaway is to celebrate being able to bring Callahan’s into the state’s largest mall.

Celebrity Chef Alex Guarnaschelli

“It’s a big accomplishment for me to be in Garden State as a small business,” he said. “It’s a really cool venue and a dream to be in that mall and have everyone see what we’ve done with the business and how far it’s come,” DeMiglio said. When he was approached about participating in Bergen Eats, “I said yes before they even finished explaining,” he said. DeMiglio said he is excited to see a food pop-up come to Bergen County, after participating in pop-ups in Jersey City and other parts of the state. “I think people will be excited to come out and say they were at the first foodie spot,” he said. Other events are planned for later in the year, including a firefighters chili cook-off. Celebrity Chef Alex Guarnaschelli hosted a book signing and meet and greet.

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Scoop, from page 44

Meals On Wheels Executive Director Beth Shapiro

Meals on Wheels Delivers NYC Christmas Day feasts Scoop notes the smell of roasting Cornish game hens filled the kitchen in the pre-dawn hours in Williamsburg. Not at a fancy restaurant, but in a kitchen part of a network of prep stations citywide that will feed 23,000 elderly clients who can’t

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cook for themselves. It’s the daily miracle of City Meals On Wheels, founded in 1981 by the famous New York restaurant critic Gael Greene after seeing a story about hungry elderly home bound seniors who couldn’t get meals delivered on weekends. Executive Director Beth Shapiro shared the mission with pride. “Today, more than 20,000 meals will be delivered by volunteers, along with a smile and a shared conversation. It keeps them fed, but also connected. Both of those are so important.” Mikey and Virginia were busy in the steamy kitchen, boiling broccoli and cooking savory arroz con gandules (traditional Spanish rice and beans). They’re part of a team of cooks who served local residents who also come to the RiseBoro senior center in Williamsburg for a community meal. Three hundred were served here alone; 2,000 shared their Christmas dinner at centers like this citywide. “We keep a lean staff, and are proud that 100 percent of public donations go to feeding those who need it,” Shapiro said. “And we can’t do it without our volunteers. Last year we had more than 21,000 volunteers generously give more than 68,000 hours of service to City Meals.” New York is

home to nearly a million and a half seniors over 60, and that population is projected to balloon by 40 percent by 2040. Even more telling, one in 10 elderly New Yorkers faces hunger. Every City Meals client faces some disabling condition like diabetes, heart disease or vision or hearing loss, and nearly all of them need assurance to walk.

MasterChef Junior Set for New Connecticut Summer Camp Scoop says if you have a budding chef on your hands, a new camp from Endemol Shine North America—the production company behind MasterChef and MasterChef Junior—may be just the ticket for some summertime fun. Called Camp MasterChef, the one or two-week culinary getaway is for kids and teens ages 8 through 16 who want to develop their skills and learn from the

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Scoop, from page 46

MasterChef Junior launches this summer

pros, all while creating unforgettable memories with other campers. “Making the MasterChef Junior brand come alive for kids and teens, while offering a quality experience that parents can trust is a responsibility in which we take great pride,” says Tamaya Petteway, senior vice president, brand and licensing partnerships, at Endemol Shine North America. The production company teamed with hospitality planner Campus Cerdanya to create Camp MasterChef, which will debut June 2018 at Rabun-Gap, Georgia, and Kent,



Connecticut, with more locations coming in 2019. Here’s what to expect: • Special competitions, hands-on cooking lessons from experts, outdoor sports activities and interactive challenges and more • Healthy lifestyle and personal growth skills and development • Sports and outdoor activities and nightly theme parties • Visits with MasterChef and MasterChef Junior contestants Weekly rates start at $1,280 and cooks of all skill levels can participate.

Jersey Diner’s 18% ‘kid tip’ Jarring Scoop says a New Jersey diner has added an 18 percent gratuity charge for meals ordered by kids because it says youngsters don’t tip, prompting some parents to call for a boycott. The Wayne Hills Diner and Restaurant, a popular after-school hangout, added the charge, claims mom Melissa Desch, to gouge children like her 11-year-old

daughter, “because they’re kids and they don’t know any better.” Desch, who says she’s been going to the Wayne diner her entire life, told WCBSTV she and other parents are not going back. Nich Tsambounieris, a diner part owner, said the charge is added to bills of minors who come in without parents because they simply don’t tip and “my employees need to get paid.” The policy got mixed reviews at the diner. “I don’t think you should force anyone to tip. What if the service is terrible?” asked one customer, Brenda Sterling. But another, Hans Holst, said parents boycotting “should be ashamed of themselves.” He said, “Not leaving a tip is shameful. They should pay a service fee.”

NYC Restaurants Get Holiday Tax Gift Scoop notes more than 2,500 struggling small businesses in Manhattan caught a big break last month when the City Council approved a bill ex-


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Scoop, from page 48 cent,” said Councilman Dan Garodnick, who sponsored the bill. “By not doing anything, New York City was actually increasing taxes on small businesses. We’re correcting that.” The bill, which passed unamously and has the backing of Mayor de Blasio, will allow businesses that take in less than $5 million and pay less than $500,000 in rent a year to receive CRT exemptions.

New York City Mayor Bill de Blasio

cepting them from the dreaded Commercial Rent Tax. The tax, introduced in the 1960s, imposes a 3.9 percent surcharge on rents above $250,000 paid by businesses south of 96th Street. As rents increased over the years, so did tax collections, reaching $850 million a year, even as brick and mortar stores face fierce competition from Webbased retailers. “Rents have gone through the roof, in some areas increasing by 300 to 400 per-

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Ainsworth Continues Expansion With New Village Outpost Scoop sees that The Ainsworth, an upscale sport bar concept, has opened in the East Village. The Ainsworth East Village, is the latest in a series of new openings for the nameplate here and across the country. By March, a Nashville and Wall Street Ainsworth are slated to open, said Paige Hospitality Group founder Matt Shendell, and the group’s president, Brian Mazza, to be followed this fall by a location in Newark, NJ and a Kansas City branch. The brand focuses on gastropub-style food, from

Paige Hospitality Group founder Matt Shendell

a mac-and-cheese burger to steaks, coffee rubbed fish tacos and salads. The East Village location is 4,500 square feet and comes with 16 dining seats, 30 high top seats, and 25 seats in the bar area. It will feature cocktails like the Crooked Knifeman jalapeno-infused DeLeon tequila with lemon and agave; and the Ains Martini with Ketel One citroen, Apero land citrus.

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19 25,3




The Blue Box Cafe 19











77 m


at Tiffany & Co. Flagship Store












727 Fifth Avenue, NYC 7





5 415



4 3

18 20




x 16

The Kitchen Consultant: 2 21 Jimi Yui, Yui Design , Principal, Takoma Park, MD 22

The Kitchen Equipment Dealer: Sue McNulty, Singer Equipment,24 Director of Sales-National Accounts, Elverson, PA 23

The Client: Reed Krakoff, Tiffany & Co., Chief Artistic Officer New York, NY The Operator: John-Paul O’Neil, Restaurant Associates, Vice President-Operations, New York, NY





The iconic Tiffany Blue® color surrounds The Blue Box Cafe on the fourth floor at the Fifth Avenue flagship store. Photo Credit: Tiffany & Co.

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mong the highlights of a busy slate of new openings in 2017, was the opening of Tiffany’s first ever retail dining concept –The Blue Box Cafe in Manhattan. The highly anticipated renovation of the iconic store’s fourth floor of its Fifth Avenue flagship store houses both the new restaurant and Tiffany’s new luxury Home & Ac2 collection of elevated everyday objects, as well as a cessories baby boutique, sterling silver hollowware, a selection of vintage

continued on page 56

January 2018 • Total Food Service • • 55

Tiffany & Co’s Blue Box Cafe, from page 54

Customers can have breakfast at Tiffany at The Blue Box Cafe on the fourth floor at the Fifth Avenue flagship store. Photo Credit: Tiffany & Co.

books curated by Assouline and a Tiffany fragrance laboratory. “Both the café and redesign of the Home & Accessories floor reflect a modern luxury experience,” said Reed Krakoff, chief artistic officer, Tiffany & Co. “The space is experimental and experiential –a window into the new Tiffany.” The striking interior décor incorporates industrial details that evoke Tiffany’s craftsmanship and heritage. Playful and unexpected touches sit harmoniously alongside elegant finishes like herringbone marble and amazonite stone, reflecting the new Home & Accessories collection’s emphasis on everyday luxury. The staircase leading to the fourth floor features a modern trio of nearly 15-foot-high light chains, created by the Paris-based design duo Ronan and Erwan Bouroullec. The dramatic light fixture is surrounded by hand-drawn ampersands, a design motif of the latest Home & Accessories collection. A portrait of Charles Lewis Tiffany (CLT) was commissioned and rendered with

A portrait of Charles Lewis Tiffany created by artist Andrew Myers on the fourth floor. Photo Credit: Tiffany & Co.

8,000 painted screws, offering a contemporary take on the luxury house’s founder. The iconic Tiffany Blue® is infused throughout the interior floor plan and most notably at the forefront of the café’s design. The Blue Box Café serves American classics made with the highest quality, regionally sourced ingredients. The simple menu, which will change and evolve through the seasons, is a refined take on signature New York dishes, reinvented to be uniquely Tiffany. The setting is as inviting as the food is inspiring, serving customers who have always dreamed of having Breakfast at Tiffany. Tiffany’s has selected one of the nation’s pre-eminent firms to operate its inaugural foray into dining: Restaurant Associates. Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 160 prestigious locations. Restaurant Associates, based in New York City, provides premium food services to museums, performing art centers, aquariums, corporate dining, educational facilities

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Ampersands are a design motif featured throughout the fourth floor at the Fifth Avenue flagship store. Photo Credit: Tiffany & Co.

and off-premise catering events in New York City, Boston, Hartford, Atlanta, Washington D.C., Philadelphia and Toronto. Restaurant Associates is a subsidiary of Compass Group North America, the world’s leading foodservice organization. Restaurant Associates wanted Tiffany’s team to bring a pair of the food service industry’s pre-eminent design/build firms to the project. Maryland based, Yui Design and its principal Jimi Yui is well known across the globe for his ability to bring his design vision to successful restaurants all over the world. Singer Equipment was selected for the firm’s ability to understand the equipment needs of Tiffany and Yui. Singer’s Sue McNulty served as a key contributor to coordinating the equipment and supply needs of such a complex design. 
“It was fascinating embracing the challenge of helping to create the romance and excitement around the notion of having ‘Breakfast at Tiffany’s’”, Yui said. Like any project of great significance, I needed to overcome some challenges,” noted Yui. Given the

value of Manhattan retail space, Yui was challenged with limited space to design the cafe. In coordination with Tiffany’s an additional support space was created on the same floor. “One of the key challenges was to understand how to utilize ventless equipment to accommodate a kitchen,” Yui noted. “One of the most interesting and obvious challenges is that you need to understand that you can be expediting food orders through a retail store,” Yui explained. So the veteran designer who has such a unique understanding of the operation challenges of the chefs and restaurateur operators that he serves devised a plan. “We began with the hot area, and included a coffee station and a TurboChef oven. Around that equipment, we built the garde manger, as well as a pastry station. In addition, it was necessary to create a robust beverage station, because there are extensive wine and champagne offerings.” Yui continued: “Considering that

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Tiffany & Co’s Blue Box Cafe, from page 56 it’s a relatively open design, we needed to ensure that the finish of the kitchen was something that Tiffany’s could be proud of, and I think we achieved that goal.” McNulty and Singer Equipment, were entrusted to help Yui and the Tiffany’s design team keep the project on track to meet the time line of being open for the 2017 Holiday season. “Our role was to offer some suggestions based on their original spec which in many cases was based on our ability to work with factories to find and finesse delivery and installation on a timely fashion,” McNulty added. The value of Singer Equipment and McNulty came to the forefront in the custom fabrication segment of the project. “I knew that we needed to get our team in there with the contractor to make sure that the field dimensions were accurate. I knew that we needed to get that info to Carbone Metal Fabricators who did the fabrication with avoiding additional cost.” Founded in New York in 1837, Tiffany & Co. is the world’s premier jeweler and America’s house of design. An iconic brand with a rich and storied heritage, Tiffany is a global manufacturer and retailer of jewelry and luxury accessories. The company operates more than 300 TIFFANY & CO. stores in more than 20 countries.

58 • January 2018 • Total Food Service •

The Blue Box Cafe with Home & Accessories table settings on the fourth floor at the flagship store in New York City. Photo Credit: Tiffany & Co.

For more information go to: Connect your kitchen: #HotStuffTourUSA

January 2018 • Total Food Service • • 59



Original Soupman Sets Sights On Growth In ’18 With Dynamic New Leadership At Helm And Foodservice Pact


allant Brands, owners of The Original Soupman, the makers of the best-tasting soup in the world, have formed a strategic alliance with Island Fresh Foods LLC, a wholesale food and beverage distributor and manufacturer. Original Soupman is now a 25% owner of Island Fresh. “The alliance will set the Original Soupman on fire by ensuring rapid growth with our combined expertise to truly live our motto, “Soupman-Soup For All,” said Joseph Hagan, President of The Original Soupman. This new power partnership further strengthens the newly restructured Original Soupman business model with strong additional proven management experience as well as with expanded manufacturing facilities, more menu choices and expanding distribution for the company. The combined company product and service offerings enhance and diversify Gallant Brands offerings. As a result of this alliance, The Original Soupman dramatically expanded its NYC footprint while creating increased operating efficiencies and margins with superior quality control. Island Fresh will generate business growth with its network of

We’re not changing. We’re going to be offering the same great variety, and adding new recipes, as well. We have also harnessed the expertise needed to understand and respond to the marketing needs of the brand, and to support our foodservice and retail partners.” thousands of customers in the tristate area. They have served metro New York for over 20 years as the exclusive distributor and ingredient procurement agent for Hale and Hearty Soups. The Original Soupman soup will now be manufactured at the newly purchased Island Fresh facility in the Bronx, NY. The facility can produce at least 100,000 cases per month. “This is just an incredible win-win, and a match made in heaven. Our combined forces will help us bring soups to many more Original Soupman fans,” said Michael DeVito of Island Fresh. The overall Soupman production in cooperation with Island Fresh expands the menu choices for all food service and mass distribution at CStores, Colleges and Universities,

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NYC Schools, Airports, Business, Delivery Services, Restaurants, Franchises, Delis and Sub shops. Original Soupman has strategically partnered with Gallery Carts to offer customers in each of those key segments an exciting branded soup cart program that fits a variety of retail footprints. The Original Soupman continues to grow its current business model in both foodservice and retail including expansion of the product line into broths, clean label and healthy soups. Additionally Island Fresh will offer marketing support and will wrap their fleet of trucks and vans with The Original Soupman Brand creating further branding exposure. This combined with the Original Soupman refreshed

website, e-commerce capabilities and overall social, digital and marketing support will ensure rapid awareness and company growth. Hagan’s new Management Team /Board of Advisors provides a high level of strategic and tactical planning expertise as the company continues to maximize the value in the Original Soupman brand and company. The New Management Team, comprised of loyal investors and board members who have been part of the company since its inception, have joined forces to ensure that The Original Soupman will be serving up soup to everyone at retail and reaching a growing market of younger consumers who seek comfort food particularly at colleges and convenience stores in both Foodservice and Tetra-Paks. “We’re not changing. We’re going to be offering the same great variety, and adding new recipes, as well. We have also harnessed the expertise needed to understand and respond to the marketing needs of the brand, and to support our foodservice and retail partners. With the Island Fresh partnership, we have significantly enhanced our distribution capabilities, and will now reach more businesses than ever,” Hagan explained.

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NYC Hospitality Alliance Puts Cap On Banner Year of Legislative Impact


n 2017 the New York City Hospitality Alliance monitored hundreds of proposed laws impacting the city’s hospitality industry. We helped defeat countless anti-business proposals, mitigated the impact of others, and successfully advocated for important regulatory reforms. Here’s a taste of some of 2017’s most memorable highlights with a look towards continuing to raise the bar on behalf of the NYC restaurant and nightlife industry in 2018. Commercial Rent Tax The NYC Hospitality Alliance worked hard to reform the unjust Commercial Rent Tax, which is effectively a 3.9% surcharge that only businesses located south of 96th street in Manhattan pay on their annual rent when it exceeds $250,000. The reform increased the Commercial Rent Tax exemption threshold to businesses paying less than 500,000

annual rent, when their revenue is less than $5 million a year. This reform saves approximately 400 restaurants thousands of dollars each and every year. The Alliance will continue to advocate exempting more businesses from this unjust tax. Nightlife Office at City Hall The NYC Hospitality Alliance had been urging for the creation of a city-run Office of Nightlife for years that would serve as the intermediary between city agencies, law enforcement, residents and the nightlife industry; assist nightlife businesses with permitting and licensing matters; and promote an economically and culturally vibrant nightlife industry. We believe that if we want to remain the City that Never Sleeps, then city government must support our nighttime economy. So we are proud that the city officially established an Office of Nightlife.

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Cabaret Law Repeal In 2017, we accomplished a vital first step to the expansion of dancing in New York City with the repeal of the arcane cabaret law, which required a business to obtain a license before allowing people to dance in their restaurants and nightlife establishments. The repeal is a great first step but it does not automatically make it legal to allow customers to dance. Repealing the cabaret law just removes the requirement that a business gets a license, but it does not eliminate all of these other requirements. In 2018, NYC Hospitality Alliance will continue to advocate to reform the complex web of rules that restrict dancing so that more businesses around the city can allow dancing. Air Conditioning & Open Storefronts

Andrew Rigie is the Executive Director of the New York City Hospitality Alliance, a trade association formed in 2012 to foster the growth and vitality of the industry that has made New York City the Hospitality Capital of the World.

Another major victory we accomplished for our members in 2017 was amending a law to allow restaurants to keep their doors and windows open when the air conditioning is turned on without being fined by the city. This was a big problem for many restaurants because their open air features were built to pro-

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The New Tax Bill Repeals The Individual Mandate – What Does It All Mean? What are risks for employers who disregard the employer mandate or reporting requirements? The IRS is now enforcing the employer mandate, and has begun to send penalty letters to employers for non-compliance for the 2015 filing year (letters for the 2016 filing year are soon to follow).

When does the repeal of the individual mandate take effect? The repeal of the individual mandate is effective January 1, 2019. Thus, individuals continue to be responsible for maintaining minimum essential health coverage through the 2018 year

or risk facing a penalty. What does this mean for employers? The ACA Employer Mandate, which requires employers with 50 or more full-time equivalent employees to offer their full-time workers qualifying health coverage – or face stiff penalties, remains in effect. Additionally, employers continue to have Reporting Requirements – with 1095 forms required to be distributed to individuals each tax year, sorry this does not go away. What does it mean for the employee? The penalty has been reduced to $0, there is no penalty anymore for not having insurance.

KEEPING REPUTATIONS SQUEAKY CLEAN SINCE 1928. What your customers say is really all that matters. That’s why so many restaurant owners trust us to protect their reputations. And that’s something we’ve been committed to for 90 years. Learn more at

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resident & CEO Todd Bellistri of August Benefits shares the latest update on the Tax Cuts & Jobs Act, signed by President Trump on December 22, 2017. The signing of the act has repealed the Individual Mandate, which is the Affordable Care Act (ACA) requirement that individuals maintain health insurance coverage, or face a penalty. Todd Bellistri outlines when the repeal takes place and what it means for employer mandate.

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January 2018 • Total Food Service • • 65



Understanding Sexual Harassment In The Restaurant Workplace


he issue of sexual harassment is certainly not a new one. Federal law prohibiting sexual harassment started at least as far back as 1964 with the passage of Title VII of the Civil Rights Act. Although Title VII was amended in 1991 to provide it more teeth, sexual harassment continued as it always had. But, as you’ve undoubtedly seen recently, this widespread problem has stepped out of the shadows and onto the front page of every newspaper. Frankly, sexual harassment has always been an issue in the restaurant industry. The dominant headlines are not a surprise to most of you. But what will they actually mean within the workplace? Hopefully, it will mean that far fewer people will have to endure sexual harassment. However, the scary part for the restaurant owner is that this watershed mo-

Under the law, the employer is responsible for the people that his or her employees come into contact with while on the job. That includes the meat purveyor, the water delivery guy, the plumber, and of course, the patron.

Amanda Fugazy is a partner at Ellenoff, Grossman & Schole in New York City. She is the head of the firm’s labor and employment group, and

ment will surely result in increased lawsuits. In the restaurant industry, there are really two issues. First, there will be an increase in frivolous lawsuits. As unfortunate as it is, there isn’t much you can do about profiteers who prefer to blame you rather than take account for their own poor performance. That’s just part of life.

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Second, conversely, much of this behavior has been accepted for so long in the restaurant industry that it’s difficult to see clearly to protecting yourself and your business from liability. Regardless of the difficulty, now is the time to take the steps necessary to protect your business from sexual harassment lawsuits. If the conduct is unwelcome, sexual in nature, and rises to the level of being severe or pervasive, the employee has been harassed and the employer has liability. Employers have liability to employees for harassment perpetrated by mangers, co-workers, vendors and customers. You may wonder—how could I possibly have liability for a drunk customer harassing my bartender? You do. Under the law, the employer is responsible for the people that his or her employees come into contact with while on the job. That includes the meat purveyor, the water delivery guy, the plumber, and of course, the patron.

has a focus on the restaurant and hospitality industry. Fugazy offers a variety of services to the industry, including working with her clients to ensure that they are in compliance with state and federal laws and regulations. She can be reached by phone at 212-370-1300, or by email at

Nonetheless, all is not lost. As stated above, to have liability, the conduct must rise to the level of being sever or pervasive—it is the employer’s responsibility to stop the unwelcome conduct before it reaches an actionable level. A sexual comment, innuendo, joke or even a one-time unwanted touching typically aren’t actionable. So, to protect your business you must take action, and train your mangers to take action, prior to behavior escalating. Axiomatic in

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Tributes Pour In For Glissen Family Matriarch Bobbi Lehr


he untimely passing of Bobbi Lehr has struck a note with many in the foodservice industry. For 60 plus years, Bobbi Lehr was a staple at many industry events. From the elegance she brought while touring the aisles of many trade shows at the Javits Center to her yearly visits to the AJC-American Jewish Committee dinners, there was only one Bobbi Lehr. Her passion and zest for life knew no bounds. From her devotion to her incredible husband Joe Lehr to her three children Jodi, Toni and Kim and her seven grandchildren, one great grand daughter and one on the way, she brought a very special kind of love. But for those of us in the industry who were blessed to call her our friend, she truly cared. She worked side by side behind the scenes as her husband built the iconic Glissen brand. Soon after he joined the company, Joe was assigned the task of developing his father’s business in New England and the Pennsylvania areas. With Glissen’s single Nu-Foam product in hand, he started knocking on the distributors doors. “The success of Glissen was built by two not one,” Jodie explained. “In my parents unique partnership of 60 years Mom was often the silent knight that stole the show. Her sensitivity to people and keen sense of awareness made her the sounding board of everything Glissen.

Bobbi and Joe Lehr at this past June’s AJC Awards Dinner

She participated in and relished the sales meetings, business dinners and important relationships built over the years. Mom walked industry trade shows annually and would also get involved in whatever marketing piece or letter that was brought home for her feedback and review. Her handprints are everywhere.” Much of their personal time together was spent sharing business meetings, business events and much entertaining of customers

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who became dear friends over the years. They truly built Glissen together, based on mutual respect, decisions and their needs. So as Joe traveled, Bobbi was there to guide their three daughters, each of which coincidentally have carved successful careers in the foodservice industry. Daughter Jodi operates a coffee firm, Kim is a well-known equipment rep and Toni is one of the marketplace’s most knowledgeable food purveyors. “Growing up with a mother like

Bobbi Lehr taught me so many invaluable lessons,” Kim Lehr reminisced. “First, her family and loving us meant everything. She was selfless, loved unconditionally and made every day special in some small way. However, that was who she was. Mom treated her friends and acquaintances the same way.” “Mom influenced my strength and belief in myself because she constantly reinforced what we were capable of,” added Kim Lehr. “She was unconditionally supportive in whatever we wanted and taught me to care, love life and humanity. Most of all she played a tremendous role in making me the mother I am today: her love and dedication to family set a very high bar and influenced me in the love and energy I’ve devoted to my own family.” “During the day her kids were mom’s life but she managed to do it all,” Toni Lehr continued. “As soon as Dad walked in the door everything changed. Conversation switched to Glissen, events of the day and issues at hand. This was our norm and in hindsight probably led to my sisters and I becoming involved in the hospitality/food service industry. It’s all we know.” “Our mother influenced me tremendously,” Kim Lehr said. “She exuded kindness and I hope that I will honor her in my life by being kind, interested and considerate. I don’t

continued on page 92

January 2018 • Total Food Service • • 69



A Taste Of Northwestern Spain Comes To Manhattan


omino Taberna Gallega is one of the freshest recent additions to the downtown Manhattan restaurant scene. The menu is inspired by the wonderful cuisine of Galicia, a region in Northwestern Spain. Tomino is a seafood-oriented restaurant, offering a variety of fresh fish. However, diners should not ignore the delicious empanadas, or the exceptional veal. Tomino Taberna Gallega is the result of Marco Mario Gonzales’ dream. Gonzales is a first generation American, whose parents came from Northwestern Spain. From its inception, the inspiration for Tomino revolved around Galician cuisine. Gonzales sought to create a concept based on his heritage, and he has certainly succeeded. “The concept for the menu is Galician inspired cuisine. We wanted Tomino to be an authentic representation of our roots,” Gonzales said. Gonzales and his two brothers designed the menu with the help of a prominent consulting chef from the Galician region of Spain, Lucia Freitas. The chef at Tomino is American born, but is of Galician dissent as well. Gonzales has taken advantage of the quality specialty products of Spain, and has incorporated them into the menu. “Spain is marketing and exporting products that you couldn’t find twenty years ago. There’s now a network of Spanish specialty products that have become available in U.S. markets relatively recently,” explained Gonzales. Interestingly, Tomino Taberna Gal-

The concept for the menu is Galician inspired cuisine. We wanted Tomino to be an authentic representation of our roots,” Gonzales said. lega came into existence through a real estate opportunity. Gonzales is also involved in the real estate industry, so when he saw the space, he envisioned Tomino. “Originally, we were going to market with the space, but we came to realize the value of the location and decided to come forth with the concept for Tomino. This particular restaurant has been a dream of ours for many years, and the space, timing, and location seemed oppor-

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tune,” said Gonzales. The kitchen design and construction began with a raw space, which was ideal for kitchen designer, Brett Farrell of Raymond/ Raymond Associates. “We began with a raw space, which of course, required a total renovation. It’s certainly easier to design a kitchen on a blank canvas, because nothing is set in stone,” said Farrell. Previously, Farrell had done some work for Gonzales on a restaurant initiative several

years before Tomino Taberna Gallega. The process for the Tomino project began with Farrell meeting with Gonzales and viewing the space. “We always try to start with the storage and prep areas first, and then move our way through the flow of the kitchen. So the design process began from the prep area, to the cook area, and then out to the final areas,” explained Farrell. The NYC requirements make kitchen design a challenging process. Farrell had to fit a very tight prep station and dishwashing facilities on the main floor within the kitchen. The most daunting of the project’s challenges was the restaurant ventilation strategy. KVent was brought in for their ventilation expertise, Farrell noted, and multiple Smog-Hogs and 2 Accurex Exhaust Systems were installed. “It was difficult to get the Smog Hogs up onto the roof, because we were trapped between two other buildings.” So it had to be passed through the skylight in the roof. An integral member of the design build team on the Gonzales Manhattan project was Singer Equipment’s Bob Carucci.” This was an interesting project with an older building that has many odd wall shapes,” Carucci explained. “Having worked with Marco Gonzalez and his brother Felipe previously I understood the strong convictions on the type and quality of equipment they wanted. Brett’s design included a Josper charbroiler which we imported from Spain, along with

continued on page 98

January 2018 • Total Food Service • • 71



One Piece of Equipment Tells Me All I Need To Know It’s so telling, it’s the first thing I look at in a restaurant


lmost nothing gets me more jazzed than conducting a walkthrough in a restaurant. I look forward to Member consults and Elite Meetings because I know I’ll be invited to go on a walkthrough. Restaurant owners love to challenge me on my guarantee that I will find $10,000 in hidden profits before I hit the back door. But what I do on these walkthroughs often surprises restaurant owners (and their staff )! That is because I take the customer’s perspective, looking for what the customer sees, including levels of cleanliness, sanitation, maintenance and more. And when I conduct one, I’m not nice at all! In fact, on one walkthrough I conducted, the chef stormed out of the kitchen because he was so insulted by my remarks on his sub-par standards. I’ve done many walkthroughs where I have surprised fine dining restaurant owners who thought they had it all together. Did I mention that I’m not nice at all? I have several places that I immediately look, such as under the tables for gum, any ledge or surface that can and will collect dust, thermometers in coolers — just to name a few. But there’s one place in particular where I look that’s very telling on how an owner operates the business, how profitable it is and how the staff is managed. And unless you’ve had

me in your restaurant, you’d never guess where it is. “Where?” you ask. GASKETS! Yes, you read that correctly. I look in the kitchen at all of the reach-in refrigerators and freezers. I inspect the gaskets. You’re probably saying to yourself, “Big deal, I see them on a daily basis. What the heck will they tell you?” Before I answer that, let me explain what it is I look for. Wikipedia defines gaskets as a mechanical seal that fills the space between two mating surfaces, generally to prevent leakage from or into the joined objects while under compression. I look for grime, food particles, dirt, grease, mold and anything else that can find its way into the grooves. I look for wear and tear. I look to see if the gaskets are starting to break and separate from the cooler door. OK, you might be saying, “So what if there’s grime in the gaskets? So what if they’re starting to show wear and tear? They’re gaskets! It’s not like they are some major piece of equipment that costs a lot of money.” Oh, I beg to differ. Let me break it down for you: When the gaskets start to separate from the cooler door, you lose refrigeration. That means the compressor is working extremely hard to keep the cooler at the right temperature. This means higher electric bills (costing you money). This will shorten the

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life of your compressor and require repair or replacement (costing you money). This will potentially cause your food to become unsafe to serve — requiring you to throw it away or even worse, harm a guest (both costing you money). Oh, and there is of course the cost of replacing the gaskets. All of this because the gaskets have grime in them. When a gasket isn’t clean or has food, grease or mold (and probably bacteria in them as well), you create an unsanitary, unsafe kitchen! Think about it. Your kitchen staff preps and cooks raw food products, ranging from chicken to vegetables. As they grab and go, or replenish for the rush, their hands have been and go everywhere. And no matter how good your glove or hand-washing policies are, they’re going to grab the cooler doors, touch the gaskets and ultimately touch something else, like the food going out to table 22. Your gaskets become a breeding ground for things that would make any Petri dish explode with growth — and that can spell disaster. It’s one thing to have a clean surface; it’s another to have a sanitary surface. So what does this tell me? Why am I making such a big deal about such a common and small problem found in almost every restaurant kitchen? I’ll tell you… Poor training: This is a definite sign of poor food safety training.

David Scott Peters is a restaurant expert, speaker, coach and trainer for independent restaurant owners. He is the developer of SMART Systems Pro, an online restaurant management software program helping the independent restaurant owner remain competitive and profitable in an industry boxed in by the big chain restaurants. Download a free report to discover the #1 secret to lowering food and labor costs and running the independent restaurant you’ve always dreamed of. Learn more about how David can help you at www.

If your kitchen team is properly trained, they fully understand what they have to do to keep a clean and sanitary kitchen. They understand the causes of cross contamination and what they need to do to avoid endangering your guests.

continued on page 84

January 2018 • Total Food Service • • 73



Avoid Cross Contamination On Your Cutting Boards


ecent reports claim that 80% of store bought chicken is contaminated with Salmonella…. Yummy! …

Not!!! Cross contamination is one of the leading causes of foodborne illness and cutting boards are a major culprit. Keeping that chicken separate from vegetables is not only a good idea it could be a life saving one. Choosing the right board, knowing when to change it and how to properly clean it, could be overwhelming. The following can help you navigate..

Rada Tarnovsky is a practicing Attorney, who co-founded Letter Grade Consulting to help food service operators comply with regulations set forth by the NYC Department of Health. Servicing restaurants, hotels, theatres, corporate cafeterias and schools,

Not all boards are created equal… When purchasing cutting boards, make sure to choose ones with rounded corners that will not break or chip. Boards made of very hard material can dull knives, however boards should be hard enough that knives cannot easily leave gashes, as gashes can harbor bacteria. A nonporous smooth hard surface that is easily cleanable is ideal. Wood or Plastic? The debate has gone on forever. Although there are good arguments that can be made on both sides, we recommend going with plastic. Yes, plastic will have to be replaced more often, but that’s not necessarily a bad thing. To replace or not… In time all boards become damaged or gouged, making them difficult to clean and impossible to

Letter Grade Consulting provides operators with preemptive solutions, education and training to sustain the highest level of food safety, remain

sanitize. Besides being a food safety hazard, gouged cutting boards are violations that can result in money fines or worse jeopardize you’re “A” grade. But how gouged is gouged? Good question, and one many operators (and inspectors) struggle with. The following are some ways you can tell if it’s time to say farewell • Take a damp cotton swab, rub it gently over the surface of the board, if any fibers get stuck to the board, it’s time. • If boards are permanently discolored; • If you rub your hands over the board and it feels rough • And if you’re still not sure, you can always count on the good ol’ “when in doubt,

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throw it out” rule

inspection ready and maintain the “A” in the window. Rada can be reached at

Proper Cleaning…. The best way to prevent cross contamination is to designate separate boards for meat and foods that will not be cooked before serving (vegetables/breads). Color coding is an excellent way to keep track. Even if you do color code and separate, properly cleaning and sanitizing boards is mandatory. Here’s how• After all food is scraped off, clean and sanitize; • Whether or not you are using separate boards make sure to clean and sanitize between uses • When washing by hand, do not use steel or wire, both can

damage a board’s finish. After cleaning, flood board with sanitizing solution (1 tablespoon unscented bleach per gallon of water) let stand for 5-10 minutes, rinse with fresh water. Let cutting boards dry completely, do not stack them together.

Oh, and one more thing if you want to extend the life of your cutting board you can use bleach and fine sand paper.

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5/24/17 4:23 January 2018 • Total Food Service • • PM 77



A Growing Segment of Foodservice Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to


ay hello to a growing segment of foodservice: they are called convenience stores and they recently held their meeting and trade show in Chicago. Greg Trotter, of the Chicago Tribune, penned an interesting and informative article dealing with their show and future. His opening comments give you some idea where this competitive group is headed: “Long known as late-night outposts of roller hot dogs and greasy pizza, convenience stores now also want to sell you healthier food, preferably lots of it. This shift in the $550 billion industry was on display at the National Association of Convenience Stores trade show in Chicago this month, a massive and labyrinthine convention of graband-go commerce. What began as a few bananas by the cash register is now a full-blown movement aimed

at selling healthier fare to consumers and millennials, in particular.” While this segment does not pose any real threat to fine dining, “There are practical reasons for this change: Sales of pop, cigarettes and fuel— longtime pillars of the convenience store business—are in decline. And the rise of e-commerce threatens all bricks-and-mortar retail.” It seems ironic that in this same time period, the cover of Nation’s Restaurant News (Nov. 17) stated: “The Snack Revolution: Smaller bites edge out traditional meals ….” I’m not suggesting that convenience stores have risen to the level of casual dining, but rather, it confirms the fact that eating habits are changing. “Snacking may very well be the greatest Modern American pastime,” according to Bret Thorn of NRN. Snacks accounted for 19 percent of all foodservice occasions in 2016, ac-

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cording to research and analysis by the Coca-Cola Co. That company’s senior manager for national foodservice strategy, Christine Kortschak, said, “Snacking is a $56 billion sales opportunity in restaurants and retail foodservice. And unlike breakfast, lunch, and dinner dayparts, when traffic is fairly stagnant, snacking is growing by 7 percent.” There are about 150,000 convenience stores throughout the United States; 63 percent are independents. One of the more popular is the Wawa Group. They presently have 750 stores and are primarily located along the East Coast. They have an extensive foodservice program and market it well. The largest international company is 7-Eleven, with 60,911 units and sales of $18 billion. It is headquartered in Tokyo, Japan. The world’s largest retail conve-

nience store is neither small nor limited, with 67,000 square feet of retail space. Buc-ee’s in New Braunfels, Texas, is acknowledged as the world’s largest convenience store. You could fit 22 average 7-Eleven stores in one Buc-ee’s. Besides the 60 gas pumps, the following are included: 18 acres, 250 employees, 1,000 parking spaces, open 24/7, 31 cash registers, four ice machines, and 80 soda fountain dispensers. It offers gourmet foods and locally produced sauces. And they were voted, by Cintas in 2012, as having the best restrooms in America. The company is now considering placing a similar or even larger operation off Interstate 95 between Jacksonville and St. Augustine, Florida, with 150 pumps, as well as at additional locations throughout the country.

continued on page 88

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10/31/17 4:53 PM January 2018 • Total Food Service • • 79



Make Your Own Luck With The Right Bowls


o another year has ticked off the calendar. Coincidentally, I also happened to see that the combined prizes of Power Ball and Mega Millions was in excess of $1 billion. So needless to say I started thinking about luck. So once again, as we bring in the New Year I find myself thinking about the New Year and symbols of luck. There are so many traditions when it comes to colors, luck and the

New Year. In Spain it is a superstitious tradition that if you do not eat 12 grapes at midnight you will put yourself at risk for bad luck for the year. In Japan they eat soba noodles at midnight, which symbolized one year to the other. In Brazil and Italy they eat lentils and have been since the roman era! It’s no coincidence that food and luck are put together during the New Year but the real question is how should I serve it?

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There are varieties of foods that bring luck in the New Year but if you want that extra bit of “luck” you should serve it with luck in mind. Let’s start with how to serve your noodles, grains, and legumes. Your noodles should be served in a deep bowl, and shallower bowls for grains. You want to have enough room in the bowl where you can make and arrange fixings almost like you’re making a zodiac sign.

Liz Weiss is the President and coowner of Armonk, NY based H. Weiss Co., a division of BHS Foodservice Solutions. She is known nationally as one of the nation’s foremost authorities on tabletop design. The Michigan State graduate is also actively involved with WPO-Women’s Presidents Organization. Comments may be sent to

If you are looking for an extremely healthy, nutritious, low calorie meal that just happens to be lucky then pay attention. Grab a side of legumes like Black-eye peas, put in some black and red beans, throw in some bacon or ham and serve them in smaller bowls. You want bowls that show off rich earthy colors. There are several choices and sizes available from FOH and CAC for great prices that are easy to get. Last thing I forgot to tell you about is the hot sauce, you can use a green, red, or yellow hot sauce for added flavor. A clever way you can store it is in a homemade aged cask once used for bourbon or scotch, which gives your hot sauce a kick in flavor. Now that we’ve covered the luck of the Italians lets move on to some

Oriental, Latin and Mediterranean dishes that will bring you luck in 2018. Better yet, let me work you through a three-course meal, full of good luck, great food, and even better presentation. For your appetizer let’s have noodle soup, you can serve your soup room temp, warm, or cold but make sure it is colorful and hearty. If you want to add symbolism into your soup add some greens, like lettuce, a universal symbol for cash and prosperity. Add some garnishes with interesting greens like chopped cilantro or parsley. My personal favorite for a main course is one large plate sized ravioli stuffed with smoked duck. Place it on a dark coupe plate to give it that vibrant contrast and then garnish with a drizzle of oil and color-

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ful salsa, Yumm! Now for dessert you want to make sure it has that “special” flare. How about a warm apple dumpling, paired with some homemade ice cream, drizzled with caramel sauce and topped with some cinnamon or

powdered sugar. Serve in an orange or rust shallow bowl placed with a silver plated dessert spoon. I mean hey, what’s luckier then starting the New Year off with a silver spoon in your mouth?

January 2018 • Total Food Service • • 81



Yale University Takes Next Step Towards New Dining Facility With Massive Kitchen Equipment Auction


fter receiving a $150 million donation from Blackstone co-founder and Yale alumnus, Stephen A. Schwarzman, Yale University has plans to create a world-class campus center by renovating the historic Commons and Memorial Hall. Once complete in 2020, the Schwarzman Center will provide a central location for students to meet, eat, and view performing arts. Under the plan, Commons will remain a freshman dining hall, though it will also be used for cultural purposes. The renovation will also turn the large space beneath Commons, now used for food storage, into a pub with coffee and hanging out by day and beer and wine along with events at night. But before that happens, Yale is tasked with removing and finding a new home for the furniture, fixtures, appliances, professional-grade kitchen equipment, and over 1,000 chairs from the first two floors of the building. To do this, Yale University launched two online auctions at to give the restaurant and foodservice industry access to its large kitchen equipment inventor. Bidding for all items starts at $1.00, no matter what the item is, even the kitchen’s giant conveyordriven dishwasher with a sticker

Bidding for all items starts at $1.00, no matter what the item is, even the kitchen’s giant conveyordriven dishwasher with a sticker price exceeding $50,000. The auction is about finding a good home for the items from Commons. price exceeding $50,000. The auction is about finding a good home for the items from Commons. The hope is that many of these pieces will be bid on by Yale students, faculty and alumni who have a connection to Yale and the history of Commons. The decision to remove items from Commons aligns with Yale’s ongoing effort to create a sustainable campus. One of the university’s primary objectives outlined in the Yale Sustainability Plan 2025 is to ensure sustainable consumption and disposal patterns across campus. Hosting an online auction with bids starting at $1.00 ensures that anyone who can provide a home for the items has a shot at winning them. Yale Hospitality is a multi-divi-

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sion organization comprised of Yale Dining, Yale Catering, Yale Auxiliary & Retail, as well as a full-service bakery and Culinary Support Center. Yale Hospitality serves an aver-

Yale University’s Rafi Taherian

age of 14,000 meals a day in student dining, restaurants, cafés, convenience stores and at catered events. The organization is comprised of 880 professional, culinary and service team members. Yale Hospitality has received numerous prestigious awards recognizing its commitment to community, sustainability and hospitality excellence. In 2016, Yale Hospitality and its’ iconic leader Rafi Taherian received the coveted International Food Manufacturer Association Silver Plate and ultimately the Gold Plate Awards (the Academy Award of the food industry). In addition, the department was recognized by the honorable Toni Harp, Mayor of the City of New Haven for its commitment to the city. Yale University has been dedicated to expanding and sharing knowledge, inspiring innovation, and preserving cultural and scientific information for future generations since its founding in 1701. Yale’s reach is both local and international. It partners with its hometown of New Haven, Connecticut to strengthen the city’s community and economy. And it engages with people and institutions across the globe in the quest to promote cultural understanding, improve the human condition, delve more

continued on page 100

January 2018 • Total Food Service • • 83

David Scott Peters, from page 72 Lack of systems: This is a clear-cut symptom of lack of cleaning checklists and documented kitchen procedures. It means you assume that every employee in the kitchen knows exactly what to do, how you want it done and how well you want it done when it comes to cleanliness and sanitation (when more often than not, they don’t). Lack of supervision and management: This quickly shows me that management, on every level, doesn’t

understand what needs to be done, doesn’t bother to check people’s work, doesn’t train and doesn’t hold anyone accountable. Oh sure, this sounds like a bit of an exaggeration, doesn’t it? But it’s usually not too far from the truth. Let me share a story with you… I went on a consult of a multi-unit operation. I did my very direct, kickin-the-pants style walkthrough in each location with the manager following me close behind. When I was

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finished, each manager had been significantly bruised and the owner was thrilled to be taking her business to the next level. I spoke with the owner on the phone a few days after my visit. She shared with me that one of the managers was confused why she would bring a systems expert into her location and that expert didn’t spend any time on systems. Instead, this expert beat her up on cleanliness and sanitation. The owner replied,

“He looked there first, because if you can’t do the little things well, what makes you think you can do the big things well?” In other words, profitability starts with doing the little things well and having management that knows what needs to be done, how to do it and how well it should be done to ensure the process is working. They use simple checklists that make sure what you want done gets done every day. So how do you change dirty gaskets into a positive? Train, train, train: Send all of your kitchen people through a ServSafe Certification class or local healthdepartment-approved course. Inspect what you expect: Create daily, weekly and monthly cleaning and sanitation checklists, manager checklists, and walkthrough inspection forms (or simply log into and download them). Change your perspective: Walk through your restaurant at least monthly with a customer’s and health inspector’s eye. This isn’t hard to do, but you have to make a conscious decision to do so. You’ve been walking your restaurant for what seems like forever and you’ve most likely lost the ability to see the little things. After a while even the dust bunnies look like they belong. Look closely. What do your gaskets look like? If they are anything like what I just described, odds are your bathrooms need attention, you have gum under your tabletops, there’s dust everywhere, and your sidewalks and back dock areas look worn and dirty. Now ask yourself: “Is that really how I want my restaurant to look?” “And if my operation looks like this, what else am I missing that is costing me a lot of money?” And last but not least, when you find things that need attention… take action!

January 2018 • Total Food Service • • 85

Blue Apron, from page 4

seen since Blue Apron went public, there are companies willing to jump into the industry. Hello Fresh is Blue Apron’s biggest rival and it’s reportedly been enjoying revenue growth in excess of 50%. Some analysts see it surpassing Blue Apron as the industry leader within the next few months, but other companies are also making their mark on the field, such as Chef’d, Marley Spoon, Purple Carrot, Sun Basket, Home Chef, and Plated, which got sold to supermarket chain Albertson’s for as much as $200 million. Wal-Mart just jumped into the business of selling third-party meal kits on its website and, of course,’s acquisition of Whole Foods Market has everyone expecting the e-commerce giant to make a big splash in the meal-kit delivery business. There is nothing that makes Blue Apron stand out as a business, let alone an investment. In the most recently reported quarter, the number of customers it serves tumbled 6% from the year-ago period to 856,000, and plunged 9% from the previous quarter. Although average revenue per customer did rise year over year, it fell sequentially from $251 to $245. While the company blames the customer figures on reduced marketing, spending more on marketing

would likely cut revenue per user, as new users tend to spend less. The collapse of Blue Apron’s business since going public has been blamed in part on the opening of a new distribution center in New Jersey just as it was preparing its IPO. That was probably a poor time to undertake such an endeavor, as it increased costs and necessitated reduced marketing to pay for the new facility. But the situation hasn’t improved, and the meal-kit leader has since fired 6% of its employees as it implemented a “realignment of personnel” to deal with its declining business. It also backed out of a plan to open another distribution center in California. It’s likely going to need to take an impairment charge as a result of the decision, and it is also on the hook for $38.5 million in lease payments through 2028 that it can’t cancel. Blue Apron’s new CEO may be able to sharpen his pencil and identify additional cost-cutting initiatives, as he is intimately familiar with the financials of the company as its former CFO, but cost cutting only goes so far. There’s no reason to think Blue Apron will be able to resume the momentum or meteoric growth it had previously enjoyed.

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January 2018 • Total Food Service • • 87

Sampson, from page 78 I do not think they will be another McDonald’s, but it does demonstrate that this company is serious about attracting America’s motorists and they are willing to invest heavily in the future—not only by selling souvenirs and fuel, but by offering quality food as well. Back to the trade show in Chicago: Hillshire Brands introduced “Small Plates with contents such as apple chardonnay flavored pork and gouda cheese.” Also, “Some convenience stores are taking the foodie movement beyond packaged foods. ‘The Pride Stores, with 12 locations in the Chicago area, has in recent years hired a corporate chef and incorporated different restaurant concepts, like Urban Counter and Taco Urbano, into some of its stores, where shoppers can sit down and eat or carry out their orders,’ said Mario Spina, owner of the chain. “Last year the convenience store

industry saw fuel sales tank 9.2 percent—from $349 billion in 2015 to $316.8 billion in 2016, according to data from the National Association of Convenience Stores. Meanwhile, inside-store sales increased 3.2 percent, from $ 225.8 billion to $233 billion, with strong growth in healthier food and beverages, according to the trade group. … And while the healthier fare will get more shelf space, the more indulgent items will continue to have their place for Americans on the go” … and as electric cars become more plentiful, gas sales will drop. I’m very much aware of the fact that convenience stores were never designed to emulate foodservice facilities; neither were supermarkets, but as I have said many times, the American consumer is demanding and inquisitive, and satisfying them is an ongoing challenge. We must deal with it or leave the stage.

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*Pictured model (PCM-8L) is 30”H *Also available in 23”H (PCM-8) January 2018 • Total Food Service • • 89

Rigie, from page 62 vide a semi al fresco dining experience for guests, which results in much needed revenue for the business and created new good paying jobs. This was a pro-small business and pro worker reform that poses little to no impact on the environment. It’s a win-win! Mobile Vending Reform The NYC Hospitality Alliance was concerned about a last-minute rush to pass mobile vending reform legislation through the City Council in the last two weeks of the year. Through our efforts it was announced that the City Council had pulled the proposals after the NYC Hospitality Alliance joined with other business and community groups and expressed strong opposition. The legislation would have increased the number of new street vendor permits by 330 every year, for the next 10 years. The more than 3000 new permits would have been in addition to the thousands that already exist and did not account for those already operating without a permit. The carts often operate too close to restaurants in violation of the law and pose unfair competition. While the proposal had positive enforcement mechanisms, we believe a more comprehensive reform is needed. We look forward to working with all stakeholders on street vendor reform in 2018. Halt of Ban on Wood and Coal Cook Stoves: The NYC Hospitality Alliance worked with the Department of Environmental Protection to ensure that wood- and coal- cook stoves were not banned and could continue to be used by restaurants if they install an emission control device. Existing wood- and coal- cook stoves were also given several years

to install the emission control device as not to pose an immediate financial burden on a restaurant. Food Donation Online Portal The New York City Hospitality Alliance is proud to have successfully advocated in 2017 for a law creating an online food portal. The portal will help facilitate food donations from restaurants and others to feed hungry New Yorkers. Our city’s restaurants don’t only serve food to paying customers; they are also deeply involved in serving the needs of their communities. This is exemplified in the tons of food they donate and the millions of dollars the restaurant industry raises and contributes annually to feed hungry New Yorkers. This law will connect restaurants and other entities that have food to donate with local organizations and people who need it in a customized way and in real time. Private Wine Collections Last year the NYC Hospitality Alliance secured a major victory when we defeated a proposal, that if enacted, would have placed restrictions on restaurants that purchase rare and hard to find wines from “private collectors” when licensed wholesalers in New York didn’t carry a wine or did not have sufficient quantity to meet demand. This proposal would have significantly limited the ability of NYC restaurants to continue buying and serving many incredible wines from around the world. Unfortunately, a similar proposal has now been introduced in the NYS Senate that would significantly limit a restaurant’s ability to purchase wine from a “private collector.” Additionally the proposal requires a “primary American source of supply.” This means that a manufacturer of a popular wine, champagne

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or spirit would be forced to choose a single distributor in the State of New York. By doing so, there is no competition for such a highly demanded product and retailers and restaurants would be required to buy from a single supplier and at any price they set - meaning consumers then have to pay higher prices. The New York City Hospitality Alliance already issued an opposition memo to this proposal and will aggressively oppose it in 2018. Personal Liens against Restaurant Owners for Wage Issues: We have identified this bill as a key focus for us in 2018. We oppose S2232/A5501, which would allow employees to file personal liens against business owners solely upon the allegation of a wage dispute, allow the state to place liens


on property on behalf of claimants and make shareholders in limited liability companies personally liable for wage claims. While the Alliance takes the issue of wage theft extremely seriously – and recognizes the proposal’s positive intentions – the bill as drafted would have serious negative consequences on small businesses and employment in New York State. Wage and hour issues are taken seriously by the NYC Hospitality Alliance and our members and we have worked collaboratively with the NYS Department of Labor to ensure that existing laws and regulations both adequately protect employees and employers and are effectively enforced. This proposal has far too many potential negative consequences for small businesses in New York.

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January 2018 • Total Food Service • • 91

Bobbi Lehr, from page 68

think I have ever heard Bobbi Lehr say a negative thing about anyone my whole life! I value this positivity and strive for goodness myself and hopefully, am teaching my children that these are the qualities that will set them apart. She also taught me the importance of making things around us beautiful and going the extra mile to do so, happily. She had fresh flowers on the table every day. She set a beautiful table for every meal. Bobbi Lehr was the epitome of the consummate hostess. She was a naturally wonderful cook and entertainer who created a fabulous setting for friends and family no matter what she and dad’s “economic” place in life was. She warmly welcomed all who entered her home and made you feel so incredibly loved and special. My sisters and I have incorporated these values into our own lives and credit mom for her teachings.” Jodi Lehr concluded: “In the last month I’ve realized how many people (from all walks of life) we’ve shared our parents with. Mom had the uncanny ability to do this all very quietly while she succeeded in making everyone she touched feel so very important and special.” Bobbi Lehr’s impact on the industry was so unusual in that it crossed generational lines. She shared a very special friendship with Restaurant Depot founder Jerry Cohen and his wife Naomi. That bond grew as their son Larry Cohen and son- inlaw Clark Pager grew “The Depot” into a national powerhouse. “I know that unique can be overused but in this case it’s just the right term for someone really special,” Larry Cohen noted. “She had a rare mix of an artistic, stylish flair coupled with both a warmth and a pure kindness. I used to say, she was always the calm in the storm. She did not have a mean bone and saw the good in everything. Most im-

portantly there was always a peace around her.” “Bobbi Lehr was a class act,” said Clark Pager. “I could always count on her sending me a handmade birthday card every year with one of her illustrations on the cover. My birthday will never be the same. She was kind, caring and always had a smile on her face.” Among the multi-generational customer/friendship relations was

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with the DeFelice family and their Bar Boy Products business based on Long Island. “When we first met Bobbi over 40 years ago with Joe you immediately knew she was special,” said Lenny DeFelice. “My wife and I always looked forward to receiving Bobbi’s Holiday card. It was always a beautiful piece of art that she created, she will truly be missed.” For those of us in the industry who were honored to feel the love

and call her our friend, Bobbi’s legacy will live forever. “All who knew mom knew that she always had a beautiful smile on her face and a twinkle in her eye. She was the happiest, most fulfilled, blessed woman,” Kim Lehr noted. “She understood and lived the true meaning of life. To live every day as if it were a gift and she did!”

January 2018 • Total Food Service • • 93

Sederholt, from page 14 line cooks, dishwashers and worst of all from managers and owners – it makes me wonder how they come to work everyday. It is clear that many of these women tolerate it just to keep their jobs. More than 15 years ago, as a restaurant owner I had to terminate a number of managers for inappropriate conduct. A couple of these managers had affairs with servers, which was absolutely forbidden in our company policies. As expected the server in question received better schedules, better stations, lighter side work and other benefits. This didn’t go unnoticed by co-workers and we found out only when reported by these disgruntled employees. Despite our zero tolerance policies there were a number of lawsuits filed against the company due to the actions of employees and managers. Even though we had written policies and procedures, employee manuals and extensive train-

ing programs for our employees and management – it happened a number of times over 10 years and it cost us thousands of dollars in legal fees and settlements. Can you imagine what it will be like in today’s #MeToo environment? How did the restaurant industry get this way? It’s complicated, but when you have people working together 10 – 12 hours a day, sometimes 6 days a week and very often at night, these employees often formed relationships (good and bad) because they practically lived together. The more contact and the greater familiarity coupled with a stress filled contained environment led to possible problems. It was not uncommon for employees to mouth off, joke, curse, squabble and make crude comments. They worked hard and played even harder – very often together. We thought it was “kids behaving like kids” but didn’t see the seamier

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side. This could help explain why the EEOC has reported that 15% of ALL sexual harassment complaints come from employees in the restaurant industry. Even the former President of the National Restaurant Association, Herman Cain fell to allegations from at least three women that he had abused and harassed them. Our industry learned early on that “sex sells”. Back in 2009, Professor Michael Lynn of Cornell University, School of Hospitality Management published a formal study that confirmed an ugly truth about our society and how the restaurant industry became one of the top offenders for sexual harassment with its employees. Prof. Lynn’s study reported that waitresses with blonde hair, slim waists and larger breasts received higher tips than waitresses without those traits, regardless of experience. Managers looking to drive sales and perhaps make excuses for creating their own “target rich environment” hired based on looks. We’ve all seen it – women bartenders with push-up bras, low cut blouses or hostesses in revealing dresses and high heals greeting businessmen at upscale steak houses. Is there anything wrong with this? That’s for you to decide but be prepared to face reality -if management is requiring an employee to dress provocatively for their job – this could be considered sexual harassment. So don’t be fooled into thinking that the only sexual predators to fall will be politicians and show biz moguls. No other industry rivals Hollywood in exploiting women’s attributes for profit more than the restaurant business. Harvey Weinstein and Mario Batali have a great deal in common as high profile powerful figures in their respective fields. They abused their power and influence over women and the same is true in restaurants all over America. With the wave of fed up women building daily, you can expect thousands of accusations to surface

in hundreds of restaurants nationwide. As an industry we need to commit to fix this. The best place to start looking for possible problems is by scrutinizing yourself. As an owner or manager you set the tone for your establishment. If you were insensitive or unaware enough to make sexist off color lewd remarks or make aggressive behavior part of your daily work life you better stop. This is not only unacceptable it’s just plain stupid. Even my dogs know that you don’t shit where you eat! Unfortunately, as with any backlash, things can go too far. The possibility of false accusations being made to get back at managers or owners is a real possibility. Someone who is absolutely innocent can find themselves on the wrong side of an accusation. The best defense for this is to insure your behavior is flawless and to be very cautious in what you say and do. You need to show everyone that your character is beyond reproach and that you do not tolerate this behavior. If you have conducted yourself and your business properly, you can muster character witnesses because you may have to defend yourself legally. Regardless if you’ve had any reported incidents at your restaurant, you need to consider having mandatory organized training sessions on behavior in the workplace. There are affordable online services that provide these courses and require employees to be tested and certified. DO IT! You need to have WRITTEN policies and procedures that all employees must read and sign that they fully understand your zero tolerance policy for inappropriate behavior. Then most importantly you need to provide a clear system for employees to report violations without fear of retaliation or pressure and act on every single complaint. If you would like to discuss your business you can email me at

January 2018 • Total Food Service • • 95

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January 2018 • Total Food Service • • 97

Tomino, from page 70 a custom Hestan range battery and Electrolux combi oven. EMI’s custom fabrication included an angled offset coffee bar with refrigeration. The walk in paneling was totally customized to fit ledges and angled walls. EMI did a superb job on the custom fabrication that included an angled offset coffee bar with refrigeration. Prestigious Maintenance installed this intricate exhaust system from Accurex and 2 precipitators from UAS Smog-Hog. Our installers provided fillers and remained on-site to trim our equipment to building walls to create the finished look.” The results of excellent planning is a successful restaurant for the brothers Gonzales. “Additionally, we had to put in two separate systems, because one of the ovens is solid fuel oven, which requires a totally separate Smog-Hog from the rest of the cooking,” Farrell said. Despite the difficulties, Farrell and KVent were able to create an ex-

traordinary kitchen within the given space. “The biggest challenge in spaces like this is finding room to do all the prep and storage aspects. We try to maximize what can be done in the small NYC footprints, while still complying with all of the codes,” said Farrell. Part of the restaurant provides diners with a view into Tomino’s pristine kitchen. In creating such a great kitchen, Gonzales was supported by Farrell, along with Singer Equipment’s Bob Carucci. “We were thrilled to have the opportunity to execute Marco’s vision,” added Carucci. Tomino Taberna Gallega offers diners a taste of Galician cuisine and culture. Gonzales and his brothers have certainly succeeded in making their dream of opening a Galician inspired restaurant a reality. Tomino is a unique restaurant that genuinely reflects a special region in Northwestern Spain.

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January 2018 • Total Food Service • • 99

Yale Equipment Auction, from page 82 deeply into the secrets of the universe, and train the next generation of world leaders. Yale is committed to improving the world today and for future generations through outstanding research and scholarship, education, preservation, and practice. Wall Street financier Schwarzman has fond memories of Commons, the 114-year-old limestone building at Yale where he first took meals as a shy freshman from a public school in suburban Philadelphia. “Commons always had a big emotional impact on me,” he said. “I did not know one person when I went and I was very lonely. I’ve always been interested in that building and what goes on there.” Now with a gift of $150 million, one of the largest ever made to a cultural center, Schwarzman plans to transform Commons and its at-

tached buildings into a performing arts center and hub along the lines of the Kennedy Center in Washington on whose board he served for six years. The plan, will be drawn up in part by Michael M. Kaiser, the former Kennedy Center president. It will incorporate existing performance spaces, namely Woolsey Hall, the 2,650-seat auditorium built alongside Commons and Memorial Hall as part of a complex designed by Carrère and Hastings to celebrate Yale’s bicentennial in 1901. But the complex, to be called the Schwarzman Center, will also have new halls for theater, music, lectures and readings, to be built beneath and on the upper floors of the existing buildings, and new programming featuring major performing artists and groups whose events will be open to the public.

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January 2018 • Total Food Service • • 101

NYSRA, from page 10 was the passage of legislation that reformed the commercial rent tax code and raised the threshold for businesses that were subjected to the tax from $250,000 to $500,000. This tax was unfair to many of the restaurants that are located below 96th Street in Manhattan, the only area in the five boroughs that still has this unnecessary tax. The threshold for the tax was last changed in 2001, when it was raised to $250,000 from $150,000. Since then, commercial rents have exploded in most of Manhattan to include more small businesses in this unneeded tax. The Association was incredibly active in fighting for this reform as we testified in support of this legislation, wrote an op-ed that appeared in Crain’s Business Journal on the importance of this issue and met with Councilmember Dan Garodnick who was the primary champion

of this bill. This bill will help hundreds of restaurants across Manhattan. Association Sees Victory on Food Vendor Licenses The Association’s Government Affairs team was able to fight off a late push from City Council President Melissa Mark-Viverito to get a bill passed that would dramatically increase the number of street vendor licenses available in New York City. The Association was staunchly opposed to this bill, as it would flood the streets with licenses before any study was conducted on the economic viability of this increase and the impact it would have on the restaurant industry. If you have any questions about this or any topics please contact our Government Affairs Director Kevin Dugan at

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Amanda Fugazy, from page 66 this notion is that to act, you must know about the conduct. So, how can you find out about harassment and stop it prior to it becoming an issue for your restaurant? For an employer to deal with a sexual harassment issue appropriately and avoid legal responsibility, there are several steps the employer must take. First, employers must have a policy that clearly prohibits sexual harassment, and contains clear directions on how an employee is to report sexual harassment. A policy of this nature is usually contained in an employee handbook, and employees should be required to sign off on receiving and understanding the policy. Further, a policy can only be effective if the employee can understand it, so employers need to have it translated into the languages its employees can read. Second, employers need to train managers and employees on avoiding harassment and following their policy. Because the mangers are often the ones who will take the actual complaints, it is imperative that managers have a clear understanding of their role and responsibilities, and clear direction on how they are to respond to various situations. Third, employers must respect the policy in practice, not just on paper. Complaints and reports of sexual harassment must be taken seriously, and can never be ignored. It is the employer’s obligation to ascertain the facts and to take action calculated to stop the offending conduct. This could mean escorting a patron out of the establishment, refusing to continue working with a certain vendor, or firing a Chef— whatever the remedial action, the priority must be to protect the employees, remedy the situation and avoid liability. Sometimes, this can be as simple as a warning to the offending individual. The point is that the offending conduct must stop. Lastly, individuals who come

forward with concerns regarding harassment must be protected and must not be retaliated against. The system of avoiding liability will only prove successful if individuals feel comfortable coming forward with their concerns. This will not happen if the employees fear for their jobs. Some of you may be thinking that you have little to worry about because you have insurance for sexual harassment claims. However, while employment practice liability insurance is an absolute necessary component to your asset protection plan, it’s far from a panacea when it comes to harassment claims. This insurance is expensive. Deductibles become very high after an initial claim, usually rising to $50,000, and that isn’t even considering the premium. Plus, once the insurance is triggered, you are already being sued. I assure you, defending an action does nothing for your workplace morale, retention rate, publicity or time management. Restaurateurs and operators need to seek a lawyer who specializes in labor and employment law because there are intricacies to sexual harassment policies that are quite important. Further, employers need a lawyer who can provide education on the requirements in plain English, who can explain the consequences of failing to properly follow policy, and who can do it all in as entertaining a way as possible. Sexual harassment has always been a source of liability for restaurants and all employers would be well advised to proceed cautiously and proactively, and respond to any incidents of sexual harassment swiftly and seriously. This issue is no longer in the dark, so ignore it at your own peril. This spotlight should be used as an opportunity to adjust your culture, if needed, to attract and retain the great employees that you need to grow your business. January 2018 • Total Food Service • • 103

January 2018 -Total Food Service  

From - Total Food Service's January 2018 Digital Edition features an exclusive Q&A Interview with Robert & Jason Tillis, as we...

January 2018 -Total Food Service  

From - Total Food Service's January 2018 Digital Edition features an exclusive Q&A Interview with Robert & Jason Tillis, as we...