January 2024 - Total Food Service

NEWS

LEGISLATION

NY STATE ASSEMBLY SET FOR HIGH STAKES BATTLE OF SUNDAY CHICKEN WITH CHICK-FIL-A

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n interesting battle is unfolding in New York State over the fulfillment of a foodservice contract on the State’s thruways. The recent controversy surrounding Chick-fil-A’s decision to close on Sundays, despite winning a bid for a food service contract on the New York State Thruway, raises important questions about the significance of fulfilling contractual obligations.

Chick-fil-A, a popular fast-food chain known for its quality and customer service, has faced criticism for their decision to close on Sundays.

Despite winning the food service contract on the New York State Thruway, which requires sevenday service, the company’s policy contradicts this commitment.

While Chick-fil-A has the right to enforce their corporate values and religious beliefs, it is essential to consider the implications of such decisions on public service contracts. By closing on Sundays, Chick-fil-A fails to meet the needs of the public and disregards the contractual obligations they agreed to when securing the contract. This not only undermines the integrity of the procurement process but also raises doubts about their suitability as a vendor for public turnpikes.

New York State Assembly Bill A08336, which was introduced

by Assemblymember Tony Simone (D-NY), takes issue with Chick-fil-A restaurant locations now open at the state-owned rest stops during their regular operating hours — meaning they are closed on Sundays.

“While there is nothing objectionable about a fast-food restaurant closing on a particular day of the week, service areas (rest

“Look, if you want to eat fried chicken while traveling over the holidays, then Chick-fil-A should be open on Sundays.”

- Assemblyman Tony Simone stops) dedicated to travelers is an inappropriate location for such a restaurant,” according to the bill’s memo.

“Publicly owned service areas should use their space to maximally benefit the public. Allowing for retail space to go unused one-seventh of the week or more is a disservice and unnecessary inconvenience to travelers who rely

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on these service areas.”

Simone’s bill would not force current Chick-fil-A rest stop locations to open on Sunday. The bill only applies to future restaurant contracts. New York lawmakers introduced a bill on Dec. 13 that would require all restaurants at rest stops along the New York State Thruway, a 570-mile superhigh-

way that extends from New York City to Buffalo, to remain open seven days a week. But it would only apply to restaurants opened under future contracts with the state, not those currently in operation.

When the state or local governments initiate RFPs for public services, they do so with the expectation that the winning bidder will deliver the services as specified in the contract. These contracts are legally binding and obligate the vendor to meet the agreed-upon terms, including the provision of services seven days a week, when explicitly stated. This requirement ensures that the needs of the public, who utilize these services, are consistently met and their expectations are not compromised.

The goal of Simone’s proposed bill is meant to give travelers in New York a variety of food options, including healthy foods, at rest stops, rather than an effort to eventually push Chick-fil-A out. “Look, if you want to eat fried chicken while traveling over the holidays, then Chick-fil-A should be open on Sundays,” Simone said.

The bill’s introduction was prompted by a redevelopment project underway at the New York State Thruway Authority’s 27 service areas. Through the project, 23 of the restaurant buildings at the rest stops will be rebuilt, with significant renovations on the remaining four.

Applegreen, an Irish company that operates convenience stores in Ireland, the U.K. and the U.S., has already signed a 33-year contract to run the rest stops, according to the proposed bill and the Thruway Authority. The current

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January 2024 • Total Food Service • www.totalfood.com • 3

NEWS

CATERING

CHICAGO’S BELOVED ROSEBUD CLOSES DOORS TO WRITE NEW CHAPTER AS CATERING VENUE

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osebud Restaurant, a Chicago institution that has stood the test of time for over four decades, is bidding farewell to its beloved patrons as it undergoes a transformation. The iconic establishment, known for its exceptional cuisine and memorable dining experiences, has closed it’s a la carte doors and is transitioning into a cateringonly event space.

This decision marks the end of an era for Rosebud, but also paves the way for a new chapter in its storied history. Throughout its existence, Rosebud has hosted an array of distinguished guests, including political figures, celebrities, and sports legends. The restaurant was a favored spot for the late senator Ted Kennedy, who was known to enjoy the hospital-

ity and delectable dishes it offered.

Media mogul Rupert Murdoch was also a frequent visitor, often seen engaging in lively conversations with friends and colleagues while savoring the restaurant’s signature Italian fare.

Baseball icon Tommy Lasorda, known for his passion for both the sport and fine dining, found solace in Rosebud’s comforting ambiance and authentic cuisine. Even the legendary Frank Sinatra himself graced the establishment, leaving an indelible mark on the staff and patrons with his charismatic presence.

“We’d close up for Frank Sinatra and his crew for late-night dinners when Frank would take off his jacket and tie and practically strip down to his shirt to eat the red sauce with meatballs and peppers,” Dana reminisced.

“Industrial companies moved away, which once provided us with huge lunchtime crowds.

Little Italy got smaller, and many residents moved to the suburbs. Business was no longer booming.” — Alex Dana The location was not far from Oprah Winfrey’s Harpo Studios at Carpenter and Randolph in the West Loop, which had nowhere near the number of restaurants when she began filming her show there in 1990. Oprah would send stars, staff and others Rosebud’s way.

“She once sent in Diane Keaton and Goldie Hawn and Bette Midler, who had just made a movie, ‘The First Wives Club,’ and wound up laughing

and drinking wine and eating pasta.

They were hilarious!” Dana said.

Diners were often heading to Bulls or Blackhawks games on the Near West Side, or famed music spots including the Cotton Club on Michigan Avenue in the South Loop. That closed in 2008. “Robert De Niro would come in to eat en route to the Cotton Club with his wife, Toukie Smith,” Dana added. “Ditto Alex Trebek, who also was en route to the Cotton Club. Top French chef Jacques Pepin brought in the legendary Julia Child. They all came for the red sauce.”

Dana, who grew up in a restaurant family and later gave birth to the star-stopping destination Rosebud on Rush, chuckled about how in the late 1990s, former Chicago first lady Maggie Daley once brought England’s Prime Minister Tony Blair to the eatery, which boasted an actual red carpet entrance.

“Things changed in the area during the past 50 years,” said Dana.

“Industrial companies moved away, which once provided us with huge lunchtime crowds. Little Italy got smaller, and many residents moved to the suburbs. Business was no longer booming.”

These noteworthy guests, along with countless others, have contributed to the legacy of special events and

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January 2024 • Total Food Service • www.totalfood.com • 5

NEWS

QUICK SERVE

GARUTTI DEPARTS AS SHAKE SHACK PRESIDENT LEAVING BEHIND A LEGACY OF INNOVATION AND GROWTH

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he man behind the revolution of how the quintessential American fast-food favorite, the hamburger and French fries, was presented has announced his retirement. With a keen understanding of consumer preferences and a commitment to quality, Shake Shack CEO Randy Garutti has announced his retirement after successfully elevating the burger and fries experience to a new level.

Last month the Cornell University graduate informed the Board that, after more than two decades in the Company, he will retire in 2024 upon the selection of his successor. He will continue to lead the Company as its CEO and as an executive Board member through that time. The Company

Randy Garutti

“When we launched a hot dog cart out of Eleven Madison Park in 2001, Randy asked for the ball.”

— Danny Meyer intends to retain Garutti as an advisor following his CEO service through the end of 2024 to ensure a proper transition.

The Board of Directors has launched an external search led by Korn Ferry to identify Garutti’s successor. The Board of Directors search committee will be led by Chairman Danny Meyer and independent Directors Chuck Chapman, Jeff Lawrence, Lori George, and Josh Silverman.

“It has been my honor to lead the talented Shake Shack team from our humble beginnings as a hot dog cart in Madison Square Park in New York City to the public company we are today,” Garutti noted. “Together, we have achieved more than anyone dreamed, delighting communities across 18 countries, 33 states and more than 500 Shacks, while targeting to surpass $1.0 billion in revenue this year. I am most proud of the growth opportunities we created for our team members at every level and our shared commitment to uplift and take care of each other, our guests, our communities, our suppliers, and our shareholders.”

“I will continue to lead Shake Shack through the search for a new CEO. Our

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seasoned leadership team is exceptional and well positioned to deliver on our ambitious plans. I have never been more optimistic about Shake Shack’s potential and am deeply committed to ensuring a seamless transition. The Shake Shack season of my life has been full of joy. The next season will focus on my incredible wife and three children who have been the greatest supporters of me and the Shack family. I love this company and will never stop rooting for the Company’s success.”

Danny Meyer, the Company’s Founder and Chairman of the Board of Directors, said, “I have had the privilege and pleasure of working with Randy since he first joined Union Square Hospitality Group 24 years ago as our youngest ever General Manager for Tabla and Union Square Cafe, and next as Director of Operations for all of USHG’s acclaimed fine dining restaurants. He developed a devoted and avid following among our team members as an exceptional leader who always led his businesses with enlightened hospitality. When we launched

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Main Office 100 Melrose Avenue, Suite 208 Greenwich, CT 06830 Publishers Leslie & Fred Klashman Vice President of Sales and Marketing Michael Scinto Art & Web Director Mark Sahm SCOOP News Editor and Senior Contributing Writer Joyce Appelman Contributing Writers Cherry Dumaual Francine Cohen Editorial Interns Hanaa Ahmar Skylar Brennan Josephine Dlugosz Jackson Hart Parker Shatkin Ivy Thomas Jeannie White Phone: 203.661.9090 Email: tfs@totalfood.com Web: www.totalfood.com

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Subscribe to the TFS YouTube channel Cover Photo by Nikki Laurenzo Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 100 Melrose Ave., Suite 208, Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2024 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.

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January 2024 • Total Food Service • www.totalfood.com • 7

NEWS

By Skylar Brennan

BOOKS

CHEF ROBERT IRVINE’S NEW BOOK OUTLINES SECRETS OF RESTAURANT BUSINESS

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n a marketplace that has changed dramatically in the past few years, business owners have had to adapt to their management styles to keep employees from finding warmer waters.

As expected, the Pandemic era has brought a significant shift in the restaurant industry. Many owners either closed their doors and at the same time many excited newcomers grabbed the opportunity to debut new concepts.

With a goal of understanding the dynamics of what is driving today’s restaurant and hospitality marketplace, industry icon Robert Irvine has authored a new book: “Overcoming Impossible.”

The renowned celebrity chef, entrepreneur, author, and TV personality outlines an emphasis on “strong soft skills.” Irvine defines those skills as a mix of a certain level of patience and emotional intelligence. In addition, he points to empathetic leadership and understanding the people that work for you in both front of the house and culinary positions. In each case Irvine continues to make sure that he embodies these principles in all his current business endeavors.

Largely known for his role as the host of Food Network’s “Restaurant: Impossible,” Irvine has been instrumental in guiding numerous struggling restaurant owners away from the edge of failure, setting them on a trajectory toward enduring success. With a thriving entrepreneurial career, Irvine has built a diverse portfolio of companies valued at hundreds of millions of dollars.

When asked what helps a busi-

“I’ve learned more in the past ten years than I would have in university, simply by listening.” — Robert Irvine ness thrive in our current economy, Irvine discussed the importance of being a good team leader as well as a member when it comes to the restaurant industry. “Chefs all have egos, but the minute you leave the kitchen, it’s about how you can work alongside, listen carefully and adjust your thinking to the person that you’re dealing with,” Irvine explained.

Putting your pride aside to help your

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business become more successful is an important part of staying ahead in the industry. Being able to work alongside others and having empathy for their needs is important to keeping employees happy and keeping a well-rounded company running.

A key tenet of the Irvine approach is understanding each individual team member’s background as well as their strengths makes your business stronger in the long term. In his new book, Irvine explained, “The first pillar is empathetic leadership, understanding who and what is going on regarding the people that work for you. Knowing your team members and knowing how far to push them is important, as you learn about each member’s strengths and weaknesses through this. This can help empower your employees while allowing them to grow in a pleasant working environment.”

The new book also outlines the potential pitfalls of entrepreneurship. “Letting your work prove your worth is worth a thousand words. It’s important for every restaurateur to work hard to prove themselves as leaders in the industry. The hospitality industry is all about rising through the ranks, understanding the restaurant/ food business, while also understanding there will be

failure along the way.

The talented toque also used the new book to bring perspective to how today’s leaders look at themselves. “It’s important to realize you are not the biggest fish in the pond you’re in. There is “always someone bigger, smarter, younger than you,” Irvine continued. “The best approach around this egotistical thinking is to always be learning. I’ve learned more in the past ten years than I would have in university, simply by listening.

When listening to other perspectives, you have the ability to grow and expand your ideas. What is also important when listening to other perspectives, is to surround yourself with people you know are equipped to work and execute your vision. Having a strong team, you can trust is the foundation of a prosperous business. Having this element in your business not only contributes to the seamless operation of the enterprise but also fosters an environment where collaboration, reliability, and mutual support flourish. Assembling a team with unwavering trust forms the bedrock upon which the entire business structure can expand and prosper,” Irvine concluded.

When discussing his multiple business endeavors as well as his new book, “Overcoming Impossible,” Irvine puts emphasis on experiencing all of the pitfalls and triumphs during the start of your new business. It’s all a part of the process of becoming a large fish in the big pond.

As a restaurant owner or manager, investing in Robert Irvine’s new book offers valuable insights and perspectives on the opportunities that lie ahead in 2024. With his expertise in the culinary industry and proven track record of success, Irvine provides you with a roadmap to success but also serve as a constant source of inspiration and motivation.

January 2024 • Total Food Service • www.totalfood.com • 9

TREND TALK

WITH JOYCE APPELMAN

TOP FOOD & BEVERAGE TRENDS FOR 2024, ACCORDING TO AF&CO. & CARBONATE

“W

hile the pandemic may be officially behind us, its effects have reshaped our industry in a myriad of ways. Old rules no longer hold true, and it’s crucial for businesses to be adaptable in order to remain relevant—capturing attention in new and dynamic ways, and accommodating the ever changing needs and demands of guests. In this article, we highlight some of the top food and beverage trends from our 16th annual af&co./Carbonate Hospitality Trends Report that will shape the industry in 2024. These insights are meant to help

inspire creativity, increase brand relevance, and ultimately drive revenue.”

- Leith Steel, Senior Strategist & Head of Insights at Carbonate Cross-Cultural Cooking American food is a multi-ethnic melting pot and today’s restaurants are a reflection of that. The chef/owner of Little Bull (Durham, North Carolina) describes his cooking as that of “a first generation Mexican American from Chicago who ended up living in the South.” Instead of hanging their hat on a slice of regional cooking, chefs in 2023 are rejecting the rigid idea of authenticity in exchange for

The Italian Mess at Jupiter in New York’s Rockefeller Center. (Credit: Matt Russell)

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something more reflective of the contemporary and diverse American experience, offering new combinations and menus that can’t be easily labeled or contained.

Korean Cuisine From K-pop and kimchi, to the Oscar-winning Parasite, and the popular TV series Squid Game—Korean culture is exploding in the US, as are the number of Korean restaurants representing all facets of the cuisine: fastfood fried chicken, communal DIY barbecue, craveable flaming cheesetopped hot pots, high-end steakhouses, casual bakeries, and luxurious fine

The Heirloom Martini from Rollati (San Jose, California) features olive oil-washed vodka, clarified heirloom tomato, basil, and white balsamic. (Credit: Leila Seppa)

Joyce Appelman is the SCOOP News Editor and Senior Contributing Writer for Total Food Service and previously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com

dining. You can find it all, and you can find people of all types digging in.

Pavlova and Eton Mess While these desserts each have a long history, meringue and whipped cream desserts are now gracing the American table like never before: Pavlova from New Zealand and Australia, or layered meringue and cream desserts from France and Italy. Regardless of name or origin, each features a crisp meringue shell, fluffy whipped

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A Clarified Espresso Martini served with chocolate covered almonds that resemble olives from Diversión Cocktails (Houston, Texas. (Credit: Dustyn Zenner)

January 2024 • Total Food Service • www.totalfood.com • 11

NEWS

By Josephine Dlugosz

UNIFORMS AND APPAREL TRENDS

UNIV. OF PITTSBURGH PROFESSOR RECEIVES $2.1MM GRANT TO IMPROVE NON-SLIP FOOTWEAR FOR FOOD SERVICE EMPLOYEES

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urt Beschorner of the University of Pittsburgh is making great strides — literally and figuratively — to prevent slips and falls for food service workers. “Falls are one of the leading causes of injury for all workplaces, but especially in food service,” said the associate professor of bioengineering, who received his PhD in the same field and has been researching shoe floor friction for over a decade.

With so many slip-resistant shoes on the market, people continue to slip due to poor design and performance. Through their research, Beschorner and his team are determined to help prevent these accidents as much as possible.

Beschorner recently received a 4-year, $2.1 million dollar grant from the National Institute for Occupational Safety & Health to work on his project entitled “Preventing Slips in Food Service: Development of Tools for Shoe Selection and Replacement.” The field of non-slip

Each option will inevitably feature different details that can accommodate food service workers’ priorities, allowing them to choose a shoe that they like and that they can trust. footwear is fairly under-researched, so following his existing research, this project was a natural next step to continue it.

Beschorner hopes to fill the gaps even more and to create tools that minimize the risk that exists in every part of a restaurant, from its dining room to its kitchen to its walk-in refrigerator.

As a former food service worker, Beschorner understands the potential for slips and falls in a restaurant setting: the kitchen alone is home to spills, deep fryer oils, and water and detergents near the sink. His knowledge of the risk factors, along with his experience as a mechanical engineer, has fueled much of

University of Pittsburgh professor Kurt Beschorner stands next to a shoe-friction tester that the university is using to assess shoe-floor friction performance

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his passion for the project. “I wanted to work on jet turbine engines,” he explained. “Then I learned that I could apply my knowledge to keeping people safe, and it sounded like a really interesting and important way of using my skills.”

The project and research, which is being done through the University of Pittsburgh’s bioengineering department, aims to create two tools for restaurants and their employees. The first will help restaurants and their employees to select proper footwear that is affordable, high-quality, and high performing. The second will let employees know when to

replace their worn shoes.

To develop both tools, Beschorner and his team are using a user-centered design approach, meaning that they are involving real restaurant workers at every stage of the project. “We plan to circle back to them periodically at each stage of development for feedback,” Beschorner explained. “Then, once tools are developed, we’ll work with restaurants to deploy them and measure their efficacy.”

The project will primarily be measuring the performance of different non-slip shoes that are on the market.

Beschorner explained that his research isn’t necessarily looking for how, exactly, the shoe achieves its performance, because there are a lot of variables that can affect performance. Instead, he aims to understand whether or not the shoe performs well in slippery conditions.

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The shoe-friction tester’s imaging technology that helps assess the worn condition of shoes, as seen from the side (L); and underneath (R) where it shows the section of the shoe’s tread that actually contacts the floor surface (bright region).

January 2024 • Total Food Service • www.totalfood.com • 13

NEWS

OPERATING STRATEGIES

TROUBLESHOOTING DELIVERY AND TAKEOUT STRATEGIES

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he restaurant industry has witnessed a significant shift in consumer behavior over the years, mainly driven by changing consumer preferences and the rise of digital technology.

Leading for many restaurant owners reevaluate their business models to meet the ever-evolving demands of their patrons.

One prevailing strategy gaining traction among restaurant owners is partnering with third-party delivery services. Platforms like Uber Eats, DoorDash, and Grubhub offer restaurants a convenient way to tap into a broader customer base without the need to manage their own delivery logistics. However, these services come with high commission fees and may impact a restaurant’s profit margins.

Moreover, some restaurants may find their products lack consistency if they were to partner with these large platforms. In response to these challenges, restaurant owners can negotiate fair commission rates, establish clear communication channels, and implement strategies to maintain brand integrity. Establishments can also explore the opportunity to facilitate exclusive partnerships with a single delivery service to create a more controlled and collaborative relationship.

In order to have more control over the delivery process, restaurant owners can also build their own in-house delivery teams. Through the management of their own team of drivers, restaurants can exercise greater control

over delivery times, service quality, and brand representation. However, there are certain challenges with this approach. For example, building and maintaining an in-house delivery team requires a significant investment in hiring, training, and retaining reliable drivers. Despite challenges, some establishments view this investment as a long-term strategy to establish a direct connection with customers and offer a personalized and consistent brand experience.

Optimizing delivery and takeout services extends beyond the logistics of getting food from the kitchen to the customer’s doorstep, as the role of packaging to preserve the food quality is a crucial component. Restaurants are exploring innovative and eco-friendly packaging options that not only keep food hot and fresh but

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also contribute to a positive brand image. Through investing in sustainable packaging, restaurants are able to align themselves with the growing consumer demand for eco-friendly practices, while also showcasing a commitment to environmental responsibility. Additionally, visually appealing and brand specific packaging can contribute to a positive and memorable customer experience.

The integration of technology plays a pivotal role in optimizing delivery and takeout services. Many restaurants are investing in user-friendly mobile apps and online ordering platforms to simplify the ordering process for customers. These platforms not only enhance convenience but also provide valuable data insights for the restaurant owner. Furthermore, the implementation of advanced Point

of Sale (POS) systems and kitchen management software helps streamline operations. Such technology aids in reducing errors, improving order accuracy, and increasing overall efficiency, especially when handling a surge in delivery and takeout orders. Real-time tracking capabilities also contribute to a transparent and reliable delivery experience, fostering trust between the restaurant and the customer.

Restaurant owners can also create loyalty programs and promotions for to-go orders. Implementing a welldesigned loyalty program encourages new business, while also being a powerful tool for customer retention.

Offering exclusive discounts, free items, or loyalty points for every order creates an incentive for customers to choose a particular restaurant over competitors.

As delivery and takeout continues to reshape the restaurant industry, owners are embracing a variety of strategies to meet consumer expectations and stay competitive. Whether through third-party partnerships, in-house delivery teams, innovative packaging solutions, or technological integration, the key lies in finding a balance that maximizes convenience for customers while ensuring profitability for the business. By staying attuned to the evolving landscape and adopting a holistic approach to service optimization, restaurant owners can navigate the challenges and capitalize on this new development.

January 2024 • Total Food Service • www.totalfood.com • 15

TRAINING MATTERS

WITH LAURA CRAVEN

A CLEAN SWEEP: ONGOING CLEANING TRAINING BECOMES ESSENTIAL FOR FOOD SERVICE OPERATORS IN 2024

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hope that our readers had a great holiday season and I wish everyone a happy and healthy New Year. We are ready to delve into the world of hospitality and share insights, strategies, and solutions to help operators and restaurateurs thrive in this ever-evolving industry once again.

With so many changes, there are still certain topics that we need to keep coming back to. Training is at the top of that list. it is crucial to reassess and revamp our training methodologies to align with the changing landscape of the hospitality sector. The past couple of years have witnessed unprecedented challenges, forcing businesses to adapt rapidly and embrace innovative strategies to grow. In this month’s article, we are delighted to have the esteemed presence of the Imperial Dade’s Director of Training, Bill McGarvey, who will guide us through the process of enhancing training programs in 2024.

“But the cost of doing nothing is rarely nothing. If bad habits are not corrected, it will cost the organization both financially and reputationally in the long run.” — Bill McGarvey I began my chat with Bill with a question about training that is delivered consistently, not just for show.

“Training today needs to be tied to the procedures within a scope of work, covering the chemicals, tools, and equipment used to accomplish that workflow. It needs to stress safety protocols throughout and provide a connection to “why”. That approach all but guarantees to positively impact the cleaning effort.”

I was curious to get Bill’s thoughts on the relationship between employee productivity and an ongoing training program.

“Training offers “Best Practices” which speak directly to productivity,”

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he said. “Also, when training is a common occurrence, trainees become more willing to share some of their tips and will often have a better practice based upon the unique needs of a facility.”

With the turn of the calendar every year, it’s become an on-going concern of the impact of rising minimum wages across the country. This month increases in both California and New York go into effect.

Bill shared his perspective: “Frankly, mistakes can be costly. On a good day, mistakes only mean having to do something again. This is called rework or a redo. Whatever you call it, it costs more. Damage to surfaces or furnishings can become quite expensive resulting in insurance claims. Training really is a “pay me now or pay me later” proposition.”

As we look at the impact of increased minimum wage and maybe a smaller work force, I was curious to get Bill’s thoughts on how to balance increased productivity with enhancing employee wellness?

“Productivity is about being more effective. Most productivity enhancements these days are about making the job easier. Most people

Laura Craven is the Vice President, Marketing at Imperial Dade, a North American distribution company headquartered in Jersey City, NJ. Her responsibilities include marketing communications, brand and reputation management, experiential marketing events, and media relations.

Laura has been with the company for over 19 years and has contributed to the organization’s growth and brand awareness. A LEED AP, Laura consults on sustainability initiatives and as a GBAC Trained Technician she assists customers develop cleaning programs.

want to do a good job. So if we can help them do a better job by explaining how the tool or process will help them to be more effective, hopefully getting the job done quicker and easier (once they get the hang of it), they’ll feel better about the work which can impact their wellness. Also, many productivity improvements reduce or eliminate repetitive motion issues that result in injuries, thereby enhancing wellness.”

The final piece of understanding where training fits in a P&L in ‘24 needs to be the cost and projecting an ROI on that training investment. “Our programs are typically low or no cost to our customers, he told me. Formal classes have seen only a modest increase over the past few years. Frankly, most of our programs are bargains.

However, there are costs to a customer beyond our fees. There is the cost of taking personnel out of their role for the training. Does the role need to be filled by someone else? On overtime?

Is travel involved? Etc. Certainly these issues can have an impact. But the cost of doing nothing is rarely nothing. If bad habits are not corrected, it will cost the organization both financially and reputationally in the long run.”

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FIORITO ON INSURANCE

MANAGING COMPLEX RISK EXPOSURES FOR THE HOSPITALITY INDUSTRY

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s the new year is upon us, now is the perfect time for hospitality businesses to take a closer look at their insurance coverage. During the pandemic, many insurance companies dropped out of the marketplace, and others who non-renewed policies due to the uncertain future of hospitality industry and the potential financial implications for the insurers. Now, these insurance companies are returning to the marketplace along with new additional key players entering the hospitality insurance space. Therefore, it’s vital to show how your hospitality business successfully operated through this difficult time and mitigated complex risks properly to effectively reevaluate your coverage by working with your broker to shop the marketplace competitively.

information, maintaining food and liquor controls, and updating emergency response protocols. Insurers want to know their policyholders are prepared for the unexpected and experienced in effectively managing exposures. Being able to provide documentation that explains the organization’s risk management approach can show underwriters the organization is doing everything within its control to prevent claims. An organization that can demonstrate it is best in class will be able to secure the most competitive coverages and program pricing.

2. Create a long-term plan. Restaurants and other businesses in the hos-

The following are four steps you can take to reduce complex risks for your hospitality operations: 1. Implement best practices.

Hospitality companies face myriad business challenges each day. These may include maintaining the property, protecting employees and guests, safeguarding personal and financial 18 • January 2024 • Total Food Service • www.totalfood.com

pitality industry that can show their long-term goals and the strategies for meeting those objectives are more attractive risks. Be able to show projected growth, how any capital plans can be managed given current supply chain disruptions and inflation, and what steps the organization will take to mitigate future dips in the economy.

3. Prioritize training. Finding qualified staff is the number one issue facing the hospitality industry, with the U.S. restaurant industry operating with 750,000 fewer workers than before the pandemic.1 This staffing deficiency, resulting in longer wait times and deficient service, has led to increases in

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 industry. As a 25+ year veteran and former restaurateur himself, Robert 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 212-3382324 or by email at robert.fiorito@ hubinternational.com.

assaults on hospitality workers. Train employees on the organization’s safety protocols, how to deescalate situations and what to do if an incident occurs.

Ensure workers know how to report altercations or threats, both from fellow workers and customers, and investigate claims promptly to reduce the risk of employment practices liability insurance claims.

4. Enlist outside expertise. Hospitality businesses may need to embrace unique solutions to find adequate coverage, particularly if their properties are in high-risk locations. Partner with experts familiar with catastrophic modeling who can map out the property’s risk and explore non-traditional insurance markets for coverage, such as captives, excess and surplus lines, or other alternative risk financing.

Working with an experienced insurance advisor who is a complex risk expert is vital in navigating the challenging hospitality marketplace.

1 CNBC, Restaurants are short-staffed, and that’s taking a big toll on customers and workers alike, July 17, 2022.

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SPIRITED NEWS + VIEWS

WITH FRANCINE COHEN

LIQUID SOUVENIRS: DRINKING IN THE MEMORIES

H

appy January!

I know elsewhere. you’re probably still finding Achieving that responsible escape is little bits of tinsel and gliteasy, with a little forethought and creter each time you sweep up ativity on your menu. but consider this… it’s never too early Creativity is the base spirit for artto be 2024 planning. How else are you ful cocktails served at the 33 Seaport going to create that spirited sense of Hotel in downtown Manhattan. For a liquid fun? truly memorable experience the hoSo, with about 10 months leeway tel has partnered with artist Eleanor until the holiday season is upon us Mountfort to create a signature veragain, and with all due respect to the sion of her Paint Anywhere kit with a lyrics “oh there’s no place like home painting of the hotel’s exterior. Overfor the holidays” (thank you, Robert Allen and Al Stillman for this classic), January is the perfect time to consider that – especially after the holiday obligations guests just undertook – home is not exactly where they want to be.

They will need a little get away. And it might as well be at your bar.

Getting away doesn’t mean you necessarily want to forget where you are. The best getaways are the ones that ground you in the location, facilitate experiences that result in great memories which can be carried back home, merging the best of home and being somewhere else.

There are plenty of bars around the country that provide just the respite, and recipe, needed. They offer up a little taste of their own home, providing the perfect “The Red Headed Woodpecker” at Historic Tapoco Lodge escape for guests who in Robbinsville, NC nightly lay their heads

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night guests are welcome to add it to any booking as an amenity of their stay if they’re looking for a special hands-on souvenir of their visit. Locals are welcome into the bar every night, of course, but one night monthly 33 Seaport Hotel offers a paint and sip event that’s surely going to remain on their mind, along with the nearby hotel, each time they gaze on their handiwork hanging on their walls.

It is what’s hanging onto tree branches that’s exciting guests at Enthusiast Hotel Collection properties since they partnered with the Cornell Lab of Ornithology to offer birders a new home base for their travels, and cocktail needs. Mary Guthrie, Director of Corporate Partnerships at the Cornell Lab of Ornithology, explains the value she sees in this new partnership, “Whether guests are lifelong birders or just getting started, our resources are designed to inspire and spark a deep connection with nature.”

With more and more health and wellness studies showing the great benefits of being out in nature a visit to any one of the hotel group’s six properties, which span from the West Coast to the Caribbean, is surely to be beneficial. Each hotel is set up to help guests discover the hundreds of local bird species while connecting with fellow bird enthusi-

Francine Cohen is an awardwinning journalist covering the business of the f&b/hospitality industry, and a proud native Washingtonian (DC). In addition to her work as a journalist she keeps busy fundraising for Citymeals on Wheels, Les Dames d’Escoffier, NY Women’s Culinary Alliance, and the USBG Foundation and serves as chief storyteller and brand steward for clients in the food and beverage sector by providing them with strategic marketing and business growth guidance. She has never met a cheese or beverage she does not like, and lives with her husband in New York; leaving him behind to visit New Orleans every summer.

(Except 2020-21. Darn pandemic.) You can reach her at francinecohen@mindspring.com

asts. Bird enthusiasts who visit EHC properties will be able to tap into this new partnership and explore birds on their stays in: California – Brewery Gulch Inn; the Bahamas – A Stone’s Throw Away; St. Lucia – Cap Cove; North Carolina - Historic Tapoco Lodge; Maine – Hartstone Inn; and Florida – Casa Morada.

At Maine’s Hartstone Inn, the signature Chickadee cocktail bringing people to the bar is a nod to the state bird, and the source of 99% of America’s blueberry crops which exist thanks to the naturally acidic soil found in mountainous regions that once housed ancient glaciers Travis Nestor, Executive Chef at Hartstone Inn, shares, “ Since our partnership with the Cornell Lab of Ornithology began, we now offer binoculars and destination handbooks in every room, and we have bird watching guides partnered with us for local tours. Our Chickadee cocktail is dedicated to the Maine state bird, in a combination with our passion for fine food and drink at the property and using fresh local ingredients, hence Maine’s famous wild blueberries.”

Things are not as wild as the blue-

continued on page 106

January 2024 • Total Food Service • www.totalfood.com • 21

NEWS

U

CHARITABLE GIVING

FLITMAN LED US FOODS ADDRESSES HUNGER RELIEF WITH $12 MILLION ‘23 DONATION

S Foods Holding Corp., a true powerhouse in the foodservice industry, has once again demonstrated its unwavering commitment to making a positive impact on communities across the United States. With a heart full of compassion and a genuine desire to alleviate hunger, US Foods and its incredible associates have surpassed all expectations by generously donating over $12 million in food, supplies, and monetary contributions throughout 2023. This remarkable feat translates to approximately 5 million meals, or the astounding equivalent of 225 truckloads of essential products.

By spearheading these corporate hunger-relief campaigns, US Foods has not only nourished the bodies of those in need but has also provided a glimmer of hope and inspiration to countless individuals facing adversity.

“As a leading foodservice distributor, US Foods is in the unique position to harness the power of food to deliver a meaningful impact,” says Dave Flitman, CEO, US Foods. “We believe in giving back to the communities where we live and work, and we are grateful to our associates who participated in a variety of our philanthropic activities throughout the year. Moving into 2024, we are excited to continue this important work through increased investments with hunger-relief organizations.”

US Foods served communities experiencing food insecurity with product donations to longstanding partner, Feeding

“We believe in giving back to the communities where we live and work, and we are grateful to our associates who participated in a variety of our philanthropic activities throughout the year.” — Dave Flitman America®. In 2023, the company donated more than $12 million in food and supplies to more than 50 Feeding America network food banks across the country. Since 2007 the company has donated more than $170 million in food and supplies to Feeding America network food banks.

In addition, throughout 2023, the company demonstrated an unwavering commitment to community hunger-relief efforts through a variety of associate giving and volunteer initiatives. Highlights included a weeklong “Spring into Service” program in which associates participated in various company-sponsored community service events, a companywide food drive for Hunger Action Month, and a

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month-long “Giving Gratitude” campaign dedicated to providing food to underserved communities during the holidays. Participation in these activities generated donations totaling $100,000 to support food banks and other hunger relief organizations supported by the company.

Additionally, this holiday season, US Foods is teaming up with new customers to support Giving Kitchen, a nonprofit that provides emergency assistance for food service workers through financial support and a network of community resources, through “Giving Back with US Foods.” For every new customer, US Foods will make a donation to Giving Kitchen, up to $100,000 through Dec. 30, 2023.

As part of the company’s overarching corporate giving commitments, US Foods also sustained its dedication to delivering a meaningful impact with its American Red Cross disaster relief partnership and US Foods Scholars Program. In 2023, the company donated $100,000 to the American Red Cross to support Hurricane Idalia relief efforts. The donation covered a range of emergency services, including the distribution of hot meals and comfort kits, the opening of shelters and the deployment of emergency response vehicles. The company also awarded $360,000 in scholarships to students across the country pursuing degrees in culinary arts, baking and pastry, chef training and business management through its US Foods Scholars program. Since its launch, the program has awarded more than $1.7 million in scholarships to nearly 90 students to make a meaningful contribution to the restaurant and hospitality industry talent pipeline.

With a promise to help its customers Make It, US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 250,000 restaurants and foodservice operators to help their businesses succeed. With 70 broadline locations and more than 85 cash and carry stores, US Foods and its 29,000 associates provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions.

January 2024 • Total Food Service • www.totalfood.com • 23

RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

BACK TO BASICS: YOUR 2024 GUIDE TO RUNNING A SUCCESSFUL RESTAURANT

R

unning a successful restaurant depends on doing the basics right. I call it Restaurant 101. Let’s take a step back to the basics with your 2024 guide to running a successful restaurant.

Restaurant success starts with Restaurant 101 To kick things off, let’s revisit Restaurant 101 – the foundation of any successful establishment. Remember the golden rule: hot food hot, cold food cold. But it’s more than that; it’s about having solid systems in place. Line checklists, prep systems, ordering protocols and staffing guides ensure that your kitchen operates seamlessly. Staff training is paramount, and having a

Line checklists, prep systems, ordering protocols and staffing guides ensure that your kitchen operates seamlessly. Staff training is paramount, and having a manager or supervisor on every shift is non-negotiable. manager or supervisor on every shift is non-negotiable. This ensures your team is ready and your guests have the best possible experience.

Checklists and cash controls ensure accountability Moving on to the next level of the basics, let’s delve into checklists and cash controls. Opening and closing check-

lists for all positions, including management, are crucial. To supercharge your checklists, consider using a checklist software. I recommend Jolt, an online checklist system that ensures accountability like no other. I like the software so much that I provide it to the members of my coaching group for their implementation of checklists as a basic system for success.

When it comes to cash controls, precision is the name of the game. No rounding up or down – you want exact change. Implement and review your DSR tracker daily to keep a close eye on your numbers.

Restaurant systems are a blueprint for success Now, let’s talk about the broader picture – restaurant systems. This involves having a comprehensive set of processes in place. A few essentials include: • Restaurant budget • Daily admin systems such as sales forecasting, DSR tracking, invoice logs, paid out logs and manager logs • Food cost management systems such as a key item tracker, waste tracker and a program I call the Restaurant Checkbook Guardian • Labor cost control systems such as a program I call Restaurant Payroll

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David Scott Peters is an author, restaurant coach and speaker who coaches restaurant operators how to stop being prisoners of their businesses and to find financial freedom. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits restaurant owners must develop to run a profitable restaurant. Thousands of restaurants have worked with Peters to transform their businesses.

Get his three principles to restaurant success at http://www. davidscottpeters.com.

Guardian, scheduling software and the labor discrepancy finder • Monthly budget variance report allows you to evaluate where you hit or missed your budget and adjust systems accordingly • Core values documentation to align your team’s decisions with your core values for a unified approach • Organizational chart to establish clear responsibilities with a detailed organizational chart Taking your restaurant business to the next level When you’re ready to elevate your restaurant management game, consider implementing advanced systems like: • Weekly prime budget variance report • Recipe costing cards • Weekly inventories • Ideal vs. actual product usage analysis • Dollars per labor hour worked analysis • Training systems for every position If you’re looking to make the money you deserve, have a management team that knows what their job is, how to do it, how well it should be done and by when, and have freedom from your business, it starts with making sure you’ve got the basics covered, starting with Restaurant 101.

January 2024 • Total Food Service • www.totalfood.com • 25

NEWS

CONDIMENTS

HOW SWEET (AND SPICY) IT IS! TURN THE HEAT UP ON DESSERT WITH MIKE’S HOT HONEY

W

ith hot honey, there are no rules. The flavor perfectly complements all kinds of foods from sweet to savory and everything in between. Given its versatility, it’s no wonder that hot honey is up nearly 200 percent on menus these past few years.

We have Mike’s Hot Honey to thank for helping to fuel the momentum behind the hot honey trend. By now the brand’s origin story is well known.

Founder Mike Kurtz was on a quest to recreate a delicious sweet-heat flavor he had eaten on a pizza in Brazil

“Hot honey is so popular right now that it made sense to incorporate it into our ice cream and leverage the awareness that the Mike’s Hot Honey brand has created,” said Jana Schneider, vice president of national programs at Kahala Brands™, parent company of Cold Stone Creamery. while studying abroad. Upon returning home, he began experimenting with different combinations of honey and chili peppers in his college apartment, eventually selling the resulting product out of Paulie Gee’s pizzeria in Brooklyn, starting in 2010. The rest, you might say, is history, and today,

Mike’s Hot Honey can be found at thousands of restaurants across the country.

Recently, ice cream and other desserts have gotten into the hot honey game. Just this month, Coldstone Creamery launched a special Mike’s Hot Honey ice cream flavor. Previously, Dave & Busters introduced a Cinnamon Toast Crunch fried ice cream with Mike’s Hot Honey in 2022 and Chip City created a unique Corn Bread Cookie collaboration with the brand.

“What’s cool about our product is that it’s complementary to so many different types of menu items and increasingly we’re seeing it used to enhance sweets and desserts,”

said Mike’s Hot Honey founder Mike Kurtz. “The flavor pairs so well with these types of menu items and can really help dessert stand out in a unique way and give ice cream a new and trendy twist.”

Cold Stone Creamery, which collaborated closely with Mike’s Hot Honey to develop the recipe for their new limited-time ice cream, hopes that hot honey will be a draw for consumers looking to taste something surprising and different.

“Hot honey is so popular right now that it made sense to incorporate it into our ice cream and leverage the awareness that the Mike’s Hot Honey brand has created,” said Jana Schneider, vice president of national programs at Kahala Brands™, parent company of Cold Stone Creamery. “At Cold Stone Creamery we love creating innovative – and delicious – ice cream flavors that delight our customers and drive trial and frequency. With our Mike’s Hot Honey Ice Cream we not only delight existing hot honey fans, but introduce our ice cream lovers to an exciting new flavor!

Schneider also says the Mike’s Hot Honey marketing team is providing extensive support both at the store level and through social media to help create interest and excitement.

Another recent example of the sweet and savory flavor combination was the limited-edition Hot Honey

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January 2024 • Total Food Service • www.totalfood.com • 27

NEWS

SPECIAL EVENTS

NEW YORK CITY HOSPITALITY ALLIANCE BECOMES AN ASSOCIATION PARTNER OF THE INTERNATIONAL RESTAURANT & FOODSERVICE SHOW OF NEW YORK Trade Show and Conference Scheduled for March 3-5, 2024, at Javits Center in New York City

T

he International Restaurant & Foodservice Show of New York the premier event for New York’s hospitality industry, owned by Restaurant Events, LCC has announced that the NYC Hospitality Alliance (The Alliance) has signed on to be an Association Partner for the trade show and conference taking place Sunday, March 3 through Tuesday, March 5, 2024 at the Javits Center in New York City. The Alliance is the leading voice of New York City’s restaurant and nightlife industry in the five boroughs of New York City.

“One of the pillars we outlined when we acquired the International Restaurant Show was to ensure we evolved and enhanced it to best serve the market.

That’s why I am so thrilled to announce this partnership with the NYC Hospitality Alliance and look forward to working with them to bring the solutions and ideas to the specific challenges faced by NYC area operators,” said Glenn Celentano, CEO & Partner, Restaurant Events, producers of the trade show and confer-

ence. “We welcome their members, who represent the restaurant and foodservice community from the five boroughs to the show. Restaurant, foodservice, nightlife and specialty coffee professionals will find a convenient and efficient way to access industry experts addressing key issues in three days of education sessions, shop and sample a full range of products from leading vendors and be inspired and entertained from several exciting special events and competitions.”

“Many of our members have attended the International Restaurant & Foodservice Show of New York and we are thrilled to join this leading event as an Association Partner, while bringing in a whole new group of hospitality professionals to experience the show for the first time,” said Andrew Rigie, Executive Director, NYC Hospitality Alliance. “As an Association Partner, during the event, we will be hosting our annual State of The Industry Conference for all attendees to hear from leading industry experts and we will also hold our quarterly

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board meeting, giving our stellar board of directors the opportunity to discover the best in the restaurant and food service industry – from the newest food trends to the best in technology.”

The New York City Hospitality Alliance (The Alliance) is a not-for-profit association founded in 2012 to represent and serve restaurant and nightlife establishments throughout the five boroughs.

Home to more than 20,000 eating and drinking establishments, employing more than a quarter of a million people, the industry is vital to the economic foundation and social fabric of New York City.

The Alliance bridges the gap between the hospitality industry, government, and the press. They advocate for a fair and equitable regulatory environment that removes barriers to entrepreneurship and job creation and seek to reduce unnecessary regulatory burdens, streamline the permit and licensing process, cut the red tape, and represent the industry’s perspective on proposed laws, regulations, trends, and other matters impacting restaurant and nightlife establishments.

The International Restaurant & Foodservice Show of New York, sponsored by the New York State Restaurant Association (www.nysra.org), provides thousands of industry professionals with access to a renowned education program, special events, and hundreds of leading vendors and purveyors dedicated to serving the restaurant & foodservice community. The show will be co-located with Coffee Fest giving all attendees access to both events in the same exhibit hall. The two events will offer hundreds of exhibiting companies and over 80 hours of education programs, dozens of special events including culinary competitions, demonstrations, and several networking opportunities.

To register for the International Restaurant & Foodservice Show of New York, go to https://www.internationalrestaurantny.com/.

For exhibitor information contact Paul Pedrow at (484) 823-9608 or paul@ therestaurantevents.com. The International Restaurant & Foodservice Show of New York, to be held March 3-5, 2024, at the Javits Center in New York City is sponsored by the New York State Restaurant Association, (NYSRA). The trade show and conference is owned by Restaurant Events, LLC.

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January 2024 • Total Food Service • www.totalfood.com • 29

PLANT BASED NEWS + TRENDS

WITH CHERRY DUMAUAL

Q&A WITH JAMES CORWELL, CERTIFIED MASTER CHEF:

ON HIS 2024 PREDICTIONS AND HOPES FOR THE PLANT-BASED INDUSTRY

M

eeting an American CuChef Corwell, to start, could you I can be in the field, but also to be a linary Foundation Certibriefly explain what it means to be a vanguard of the industry. I see my role fied Master Chef is a rare certified master chef? as helping ensure that the culinary occurrence, considering In essence, we are culinary leaders industry serves as a model for healththere are only 69 of them in the United dedicated to the craft of culinary arts. fulness, as a feeder of the oncoming States. Imagine my excitement when I Beyond that, as a leader, it is imporpopulation, and as a believer in the had the opportunity to sit down with tant to me to be not only the best that absolute value of our natural resourcCertified Master Chef James es. It could be as simple as Corwell. He is the invenvaluing a local organic cartor and founder of Tomato rot, a wild-caught turbot, or Sushi and Ocean Hugger a beautiful authentic Xeres Foods LLC. Currently, Chef vinegar.

Corwell serves as a managing partner for Blue Dot You describe yourself as Foods, Farm2Plate and Seaalways looking toward the Change. future of food, food trends, Committed to shaping the and food sustainability. future of food, Chef Corwell How do you see yourself frequently lectures on procontributing to those areas moting food sustainability, in the coming year? cuisine, and strategies for That’s a tough question, feeding the global populabut I absolutely aim to finish tion. Prominent publicaor move forward with what tions such as the LA Times, I’m doing currently. I plan New York Times, USA Toto continue speaking, inday, Fortune and Epicurivesting, and developing new ous have interviewed him opportunities to advance for his expertise on these plant-based offerings and topics. Additionally, Chef enhance customized diet ofCorwell has been recogferings. nized by the James Beard Foundation and CNN Tech, As a certified master and served as the keynote chef, you likely have a speaker for the United Naunique perspective on cutions-supported initiative, linary innovation. How do PRME, founded in 2007 to you envision the evolution promote sustainable global of plant-based cuisine, and Certified Master Chef James Corwell is one of only 69 distinmanagement. what role do you think it guished chefs in the US. will play in the broader cu-

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Cherry Dumaual is a seasoned contributing writer for Total Food Service, bringing years of experience in culinary communications to her role.

As the former Partnerships Director at The Monday Campaigns/Meatless Monday, she was responsible for spearheading the PR and partnership development for Monday initiatives, including Meatless Monday.

During her tenure, she successfully forged partnerships with renowned organizations, such as C-CAP (Careers for Culinary Arts Program), the American Institute of Cancer Research, and New Jersey Healthy Kids Initiative. Prior to joining TMC, Cherry held the position of Senior Vice President at leading PR agencies, where she worked with major food and healthcare clients. Her passion for learning and cooking international cuisines has led her and her husband to explore local food markets and restaurants in over 50 countries. This firsthand experience has allowed her to gain a deep understanding of different cultures and cuisines, which she brings to her work in the food industry.

linary landscape?

To answer your question, it is important to first focus on the latter part of your question “broader culinary landscape.” Since the 1950s, America’s strength in industrial farming has hastened animal consumption. Such vast production proved very beneficial during World War II and amplified the abundance of meat for all. As meat and fish consumption has surpassed nature’s intent, industrialized farming has resulted in less respect for the life of the animal and personal nutrition.

Hormones, antibiotics, pesticides, microplastics, and industrial pollutants appear inescapable, only contributing to the prevalence of cancer, obesity, diabetes, depression, and high blood pressure. Reaching epidemic proportions, the consequences of our actions jeopardize the world’s natural

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January 2024 • Total Food Service • www.totalfood.com • 31

MEDITERRANEAN MENU TRENDS

WITH CHEF MARIA LOI

THE CURIOUS CASE OF CITRUS FRUITS – WINTER WONDERS

H

appy New Year! It’s January and we’ve made it to 2024!

After the holidays and ringing in the new year, we feel refreshed and renewed, with a new resolve to make this the best year ever!

And what could be more refreshing than the bright, tangy, juicy flavors of citrus fruits, the wonders of winter!

Citrus fruits, with their beautiful colors and varied flavors bring a brightness to the otherwise often cold and dreary winter months. All over Greece, it feels as though the smell of different citrus fruits perfume the air – bitter oranges around Athens, citron throughout Naxos, kumquats across Corfu, lemons permeating Poros… the list goes on and on. Beyond the intoxicating aromas, citrus fruits are a quintessential part of Greek cuisine, so it’s hard to believe that all of these incredible varieties are not native to Greece…nor anywhere in the world for that matter! In fact, there are only three original citrus fruits from which ALL others were bred: Citron, Pomelo, and Mandarin.

It is thought that the citron fruit was first introduced to Greece by Alexander the Great from his campaign in the east dating back to the 4th century BC, where they could be found in Persia, having spread there from Asia.

On the other hand, pomelo, lemons, and oranges did not come to Greece until around the 10th century AD, where they rapidly flourished due to the perfect climate the Mediterranean provides.

All that being said, in the myth about Hercules and his 12 labors (quests) to become a god on Mount Olympus, the 11th labor refers to ‘the apples of Hesperides’, which were said to actually be oranges. While we’ll never know

Chef Maria Loi is an entrepreneur, Greek food ambassador and healthy lifestyle guru. The author of more than 36 cookbooks, she is also the host of The Life of Loi, which premiered on PBS and PBS Passport in December 2022, now available on Amazon Prime and Apple TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Her Loi Food Products, a specialty brand built on traditional ingredients from Greece, includes pastas, beans, botanical herbs, refrigerated dips, honey, holiday cookies, and olive oil sold on QVC, at Whole Foods Markets, and in other stores. The namesake of Loi Estiatorio in the heart of Midtown Manhattan, she also has the Loi Specialty Shop at The Plaza Hotel. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

(Top) Bitter Orange Trees in Athens (Bottom) Lemon Tree near Lake Trichonida

whether this is based on truth or not, in Greek we refer to citrus fruits collectively as ‘hesperidoeidi’, clearly derived from this myth…I leave this for you to ponder…

So Many Citrus Fruits, So Little Time From the original three citrus fruits,

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every other citrus fruit on the planet was bred. Some through natural cross pollination, and others through selective pollination. It’s hard to believe, and yet many of the most prized fruits we eat – bananas, watermelon, even peaches – were completely different millennia ago, in the wild.

Nevertheless, lemons and oranges

quickly became staples of Greek cuisine. As the ancient Greeks loved using vinegar and other tart fruit juices like pomegranate and unripe grapes to offer acidity, Greeks quickly adopted the sour brightness that lemons provided as the new culinary default.

There is no Greek meal that doesn’t include lemon squeezed upon it to offer an acidic kiss of perfection, bringing the perfect balance to the plate.

Some of the most essential and iconic sauces are dependent on lemon, such as avgolemono (an egg-lemon emulsion) used as a thickening agent for soups and stews lending a bright creaminess to dishes, or as a sauce unto itself; and ladolemono (a combination of extra virgin olive oil and fresh lemon juice, often with an added pinch of dry oregano) which goes

continued on page 34

January 2024 • Total Food Service • www.totalfood.com • 33

MARIA LOI

from page 32

on everything from fish, chicken, and meat to salads, cooked vegetables, and bean dishes like fava (split yellow peas grown in the volcanic soil on Santorini).

While lemons are used in both savory and sweet dishes, oranges are vital to the incredible array of desserts and sweets we Greeks make. Many of our desserts require siropi - a simple syrup made with either sugar or honey - most are made with the peels of oranges along with cinnamon and clove to imbue a spiced citrus flavor to the syrup, which will in turn, infuse the desserts themselves.

We have Portokalopita, an orange cake made with crumbled phyllo dough instead of flour, and Lemonopita, it’s lemon-loving counterpart; Melomakarona, traditional walnut-honey cookies made with orange juice and zest; Yiaourtopita, a vibrant yogurt cake made with orange zest; and of course the vast and varied Glyka Tou Koutaliou, spoon desserts made from every fruit under the sun, especially sweet oranges, bitter oranges, citron, kumquats, mandarins, tangerines, clementines,

grapefruit, lemons, and limes!

When Life Gives you Lemons…

Make Spoon Desserts!

In Greece, the scent of citrus is always in the air. Where I grew up, near Lake Trichonida, there were groves upon groves of different citrus trees – citron, bitter orange, sweet orange, and of course, lemon.

While the rest of my siblings loved the edible flesh of these fruits – especially the oranges, my favorite part were the peels. I love the bitter flavor of the pith, and the delicate, subtle burst of the essential oils permeating my mouth as I bit into them. Citron’s flesh is particularly bitter (and thick), and I would always challenge my older siblings to see who could eat more of the fruit…which was always me!

When my mother would make the traditional spoon desserts, she would give my siblings the flesh of the fruit after removing the peels, and I would always offer to help her so I could sneakily grab a piece or two of the peels throughout the different stages of the cooking process. As my pre-

Kumquats from Corfu

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Charred Lemon

Bitter Orange Spoon Dessert

ferred taste was bitter, I loved them fresh as we rolled them up and thread them on kitchen twine (so they would retain the coiled shape), during the first boil to remove the bitterness, and the second boil to continue the process. But, by the time they went into the syrup to absorb the sweetness and

become a dessert, I wouldn’t touch them! My mother always found this to be funny, a child avoiding sweets, but I was always full of surprises – that was me! And if I’m being honest, I still don’t have a big sweet tooth…

Though I love and cherished both of my parents, I was definitely a ‘daddy’s girl’. One day, my father and I were having a heart to heart, and he said to me, “You know that someday I won’t be here anymore…but you know how much I love you, and I know how much you love oranges - I want you to always be able to have fresh orange juice whenever you come back to the village when you’re older, so I planted a special tree next to your special garden just for you…As you grow up, this tree will too, and it will always provide you with your favorite fruit all year round, so you can always enjoy it and think about how much I love you.”

Even today, my orange tree still stands tall next to where my personal garden was outside my childhood bedroom.

Whenever I see it, I think of that special moment with my father and remember how

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January 2024 • Total Food Service • www.totalfood.com • 35

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

JOT CONDIE President & CEO, California Restaurant Association

J

ot Condie joined the California Restaurant Association (CRA) in May of 1999 as the association’s vice president of government affairs and public policy, serving as the restaurant industry’s chief lobbyist in California. He was promoted to the position of president and chief executive officer in 2004.

Prior to joining CRA, Condie was the legislative director for the California Manufacturer’s Association, where he lobbied on behalf of California’s Fortune 500 companies. He also served as the chief lobbyist for the Southern California Air Quality Alliance, a consortium of aerospace, manufacturing and high-tech companies with an interest in air quality regulation issues. Condie’s resume includes work in the State Capitol as staff director for Assistant Assembly Majority Leader, directing a staff of policy consultants and legislative aides. He was also the legislative director for the Assembly Minority Whip and managed political campaigns in state legislative races.

He is past president of the national Council of State Restaurants Associations, served as Vice Chairman of Opera-

Jot Condie (Photo by Nikki Laurenzo)

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continued on page 38

January 2024 • Total Food Service • www.totalfood.com • 37

Q&A

JOT CONDIE, from page 36

tions for Visit California, served two terms as a Board of Director for the National Restaurant Association, and serves as a board adviser to the California State University Hospitality & Tourism Management Education Initiative.

The CRA is at the forefront of key industry issues including minimum wage, tip credits and the banning of gas in kitchens. We sought out Jot Condie, to get his thoughts on where these issues stand in California with an eye towards those very same challenges finding their way across the nation.

For those who don’t know the CRA, can you share an overview of the association?

We are the largest and longest standing state restaurant trade group in the country. We represent the interests of the entire industry in California, and are the voice and the promoter and defender of the industry before every level of government in the state. Our primary purpose is to defend the industry and provide compliance services to our members including legal consultations, compliance bulletins to keep them in compliance and out of trouble because, frankly, it’s hard to keep up in a state like California.

In a strange way COVID gave a lot of restaurateurs an opportunity or a need to reengage with their state association, that they may have taken for granted.

Absolutely. In fact, we gained more members during COVID than we did in any other period. It was largely because restaurant owners were starved for information and that’s the core competency of our association; providing and translating information directly from the government to our membership before they can get it anywhere else.

Talk a little bit about your career

path. What brought you to CRA? I’ve been representing the industry for 24 years. Initially, I was recruited to be the chief lobbyist for the association and was promoted to CEO in 2005. Prior to that, I was a lobbyist for the manufacturing sector – aerospace, energy, auto manufacturing, tech -primarily working on environmental issues. Before that, I served as the staff director to the then Assembly Majority Leader. I’ve been in the political and public policy space my entire career.

When you walked in the door at CRA, what was the agenda you inherited and how has it evolved over two plus decades?

When I was recruited out of the manufacturing sector, I loved the thought of representing the restaurant industry. My first job was in the industry as a dishwasher and I enjoyed the camaraderie and team work that is so integral in hospitality. But I think what really intrigued me was the opportunity to manage government affairs for an industry that found itself in what I would call the political and public policy wilderness. For various reasons the association had burned some political bridges, and I thought it would be an exciting challenge to rebuild the credibility of the organization – to rehabilitate its advocacy and influence. That continues to be our agenda today: how do we expand our footprint in terms of advocacy? How do we amplify the voice of the industry in a way that is productive for our public policy goals?

That’s why we wanted to talk with you as you’ve just come out of a piece of legislation that, to me, draws a line in the sand in terms of where this industry is headed.

Unfortunately, over the past 10 years, the activism of the California State Legislature, and every major California city has progressively got-

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Q&A

JOT CONDIE, from page 38

ten, um, more progressive. As a result, it has become more operationally difficult for not just restaurants, but the entire business community.

For better or worse, representative democracy is alive and well in California. Lawmakers are a reflection of the voters, and California is -- more than ever -- a deep blue, progressive state.

So, when it comes to employment issues, the elected policy makers are decidedly more progressive and in alignment with the unions who are the most powerful force in California politics today. To a significant degree, they’re driving the agendas in the big cities and in the Capitol, So, over the last decade, there’s been constant public policy fights over the “balance of power” in the workplace between the employer and employee. But this last year in particular, because of the FAST Act, it felt like the restaurant industry – or a segment of it -- had a target on its back.

When did the FAST (Fast Food Ac-

countability and Standards Recovery Act) piece of legislation first come across your desk? When did you realize that you were in for a battle?

The moment it came across my desk in 2021.

As we were coming out of COVID the pent-up union agenda uncoiled like an overloaded spring following two years of legislative “hibernation”. So we saw a massive increase – ostensibly to make up for lost time – of unionbacked worker rights, wage increase, and pro-unionization bills. The Fast Act was one of those legislative proposals. Then-Assemblywoman Lorena Gonzalez -- now head of the California Labor Federation -- introduced the bill at the behest of SEIU (Service Employees International Union) who for over a decade have tried to organize the quick service sector of our industry. For 15 years, every Labor Day, there’s been national walkouts and protests, at the headquarters of many fast-food brands and their restaurant locations with the goal of organizing

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the workforce. SEIU viewed the Fast Act as the culmination of these efforts.

Coming out of COVID SEIU capitalized on isolated, but well-publicized, instances where several employers made some missteps in the confusion of the ever-changing COVID workplace protocols. They amplified these news stories on social media making them a central feature in their campaign to pass the Fast Act and painting an inaccurate portrait of an entire industry sector. In fact, the fast-food restaurant sector has one of the best compliance track records of any industry sector in California.

The bill initially failed in a close vote at the end of 2021.

When that first vote came out, did you think you were done?

We knew it would come back because SEIU is arguably the most potent union force in the state and Assemblywoman Gonzalez was one of the more powerful members of the assembly at the time. They were com-

pletely caught off guard by the initial failure of the bill. Both had invested significant resources and political capital in the fight.

For us, the initial failure of the Fast Act in September of 2021 was a big victory. We rallied our restaurant membership, most of whom were not fast-food franchisees. Our membership knew that if this bill passed, it was only a matter of time before the policy expanded to other sectors. They also saw the Fast Act for what it was - an exotic policy solution in search of a problem.

But upon its failure “reconsideration” was granted for the following January. So, in between legislative sessions, the SEIU was clearly determined not to get caught flat footed again and they waged an aggressive and heavily resourced campaign in lawmakers districts.

When the legislature reconvened the following January and the vote

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Q&A

JOT CONDIE, from page 40

came up for reconsideration, they barely eked out its passage by one vote. So, the fight began anew but by this time our entire industry woke up and got involved. But the bill also became a national priority for SEIU International, so the stakes got higher.

They poured in massive resources to pass the bill. There were a lot of twists and turns through the 2022 legislative session that culminated in the signature of the bill. Then of course, the rest is history with the fast-food brands funding a referendum which led to a negotiated deal to pull back the referendum and agree to a compromise.

Where did the Governor sit on this thing as you went through the process?

Governor Newsom was letting this play out in the legislature. During the legislative deliberations he did not weigh in publicly. The bill barely squeaked out of both houses with just one vote because there was so much discomfort with the bill.

Was there discomfort by the Assembly over the potential of a “$40 Cheeseburger”?

I think the legislature sort of understood the ultimate impact this bill would have on small businesses and consumers. But they also understood the impacts of voting against SEIU’s top legislative priority. See above -SEIU’s political potency.

For many lawmakers the discomfort was based on the legality of the measure. In some legal circles there was a view that the Fast Act, as written, amounted to unlawful delegation of legislative authority by creating an unelected council with quasi legislative and judicial enforcement powers.

Even with the pro-union, progressive make-up of the legislature, many viewed it as a ham-handed – even reckless – experiment.

What was the joint employer piece that was added?

Originally AB 257 had two parts; the creation of this Fast Act Council, and the joint employer provision, which would have held franchisors – the brands – jointly liable for employ-

“So, when it comes to employment issues, the elected policy makers are decidedly more progressive and in alignment with the unions who are the most powerful force in California politics today.” ment law violations of their franchisees. But, before the bill landed on the governor’s desk, the joint employer part was eliminated from the bill. That provision got the attention of virtually every company that franchises in California as it would have upended the business model for fast food sector. You would have seen massive contraction of fast-food outlets in California. That was one piece that I think the Governor was uncomfortable with.

Many members of legislature were clearly uncomfortable with it as they felt that it had constitutional infirmities.

So that piece came out of the bill towards the end of the legislative process. The Governor signed the Fast Act without the joint employer provision.

But as you know the fast food brands collected enough voter signatures to delay the implementation of the law until voters decided its fate on the 2024 general election ballot. In an act of retribution for putting the Fast Act question to the voters – and delaying its implementation – SEIU successfully lobbied for the reintroduction of the joint employer bill in the 2023 legislative session. Ultimately that bill’s reintroduction, and its possible passage, was a contributor -- along with the fast-food brands referendum -- that drove the SEIU and some of the fast food brands to negotiate the ultimate outcome of the Fast Act alternative.

As you look back on the process what is it that they were trying to accomplish? Was the goal for someone flipping burgers to be able to live in Beverly Hills?

For years SEIU has been waging a nationwide “fight for 15” campaign in an effort to raise the minimum

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wage to 15 dollars an hour. In California, and other jurisdictions, it’s over 15 dollars an hour. So now their national campaign is “fight for 15 and a union”. Their long-stated objective in this campaign has been to raise the standard of living for entry-level wage workers. And that – along with their misrepresentation of workplace compliance issues – was at the center of their Fast Act narrative. But the fact is, unions are a big business. It can’t be overstated. Every year, they generate hundreds of millions of dollars from dues-paying members -- the workers.

They spend that money on their army of executives, lobbyists, organizers, PR professionals and on their alreadybloated political action committees.

And those PACs bankroll the campaigns of their friends in the legislature and in city halls. It’s the source of their power and influence.

In the spirited Fast Act debate it was easy to miss the union’s claim that workers -- in this case fast food workers – need a “seat at the table”.

When they’re proposing twenty-two dollars an hour for fast food workers and government councils dictating how franchise owners run their business and killing the franchise business model through joint liability, the notion of a “seat at the table” recedes into the background as an abstract slogan. What does that even mean? In the organized labor structure, you get a “seat at the table” if you are a member of a union where your interests are bargained for by your union. How the unions intended to convert the original Fast Act law into unionizing California’s fast-food workers is still a source of speculation. But they do see the service sector, including fast food restaurants, as a source of untapped

membership -revenue. So, what were they trying to accomplish? Increasing wages? Absolutely. Ultimately it was about increasing their union membership and therefore their power and influence.

You have many second and third generation CRA members. Is it naïve to think that they understand that their families have grown these successful businesses by treating people respectfully?

It’s not naïve. It’s 100% true. No business owner understands better what a consumer wants than the restaurant owner and operator. Delivery of a great meal and experience are central to customer satisfaction and loyalty. And you cannot achieve either of these unless you have employees who are treated with respect, motivated, and work in a collaborative and teamwork-oriented environment.

Building and maintaining a culture of hospitality is equally important for the customer as it is for the employee.

Most operators try to provide a work environment that is family like. I hear it all the time that these second and third generation restaurant operators have workers who have been at their side for 20 or 30 years. They are like family. Of course, you have employees like servers, for example, who are younger and working for tips and putting themselves through school and not in the industry for a career, but they’re still part of the family. Employee satisfaction, and happiness, and creating a positive environment is more critical for a restaurant than any other type of business.

Do California legislators understand the growth of robotics and their potential to replace jobs?

It’s happening now. And we talk to them about it often. Many businesses have been able to adopt technologies that make it more convenient for the customer. Interestingly, there was a proposal several years ago in San Francisco -- no surprise -- where they were floating a proposed tax on employers who replaced workers with

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Q&A

JOT CONDIE, from page 42

automation or robotics. Many of their city policies were forcing employers to figure out other ways to provide for their customers because they couldn’t afford to stay open with the burdensome city policies. So, businesses figure out a way to operate more efficiently with technology and then the city proposes a law punishing businesses who are adopting strategies to stay in business.

What are your thoughts on major change in Wage Theft laws?

Any employer intentionally engaged in wage theft should be held to account. And California has the most robust worker protection laws in the nation, if not the world. When most people think of “wage theft”, it congers images of an employer manipulating time sheets to avoid paying a worker what they are owed. Unfortunately, there are bad employers in every industry who intentionally short a worker what they are owed, and the state should “throw the book” at them. It’s

hard to argue against enhanced penalties for intentional wage theft, but unfortunately, the definition of wage theft could also include an inadvertent error through payroll processing so an unintentional clerical error is treated or defined as a negligent or deliberate illegal act.

How did Starbucks and Gentleman’s Clubs end up in the forefront of the unionization movement in California?

To be sure, both were high profile.

Of course, there’s a different dynamic in every workplace. I can think of zero similarities between the workplace dynamics in a coffee shop versus a strip club.

We watched the Starbucks effort play out in the media. Much of the coverage portrayed the effort as if it was only a matter of time before the entire Starbucks system would be unionized. I think less than 4% of Starbucks have voted on the unionizing question. And many of the elections

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resulted in a vote not to unionize.

The pandemic seemed to be an accelerant. According to some who closely watched the effort unfold, much of the organizing and worker coordination was online or over social media. The downer of the pandemic and the mundaneness of home confinement seemed to provide a fertile environment for their online organizing. For many people, not just Starbucks workers, the pandemic ushered in a desire for distraction, for connection with others, a shared experience or something purposeful.

I don’t mean to discount the workers’ motivations to unionize but the effort seemed to engender a camaraderie and excitement for those workers at a time otherwise remembered as being dark and isolated.

It appears that the momentum has slowed considerably. And now workers in some locations are seeking to decertify their union. Perhaps the excitement of organizing coffee shops has ebbed a bit. Or perhaps they real-

ized that Starbucks is actually a good company to work for.

Who will sit on this FAST Act Council and will the CRA have a seat on this Council?

No seat for us. It’s structured, as a nine-member council. Seven of them are appointed by the Governor; Two representatives of the fast-food industry, two fast food restaurant owners, two fast food workers, and one independent appointee who is not affiliated with restaurant owners or workers. The other two council members will be appointed by the legislative leadership, and they must be advocates – otherwise known as lobbyists – for fast food workers. Mercifully, there is not a slot for a restaurant trade organization.

I’m curious, what’s the attitude of California landlords right now towards restaurant tenants? Do you

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Q&A

JOT CONDIE, from page 44

see it as a good time to open a new restaurant in California?

Landlords in urban centers are more than eager to woo restaurant owners into their vacant storefronts.

The leasing incentives are plentiful.

So, the rent deals may be good, but the downtown office occupancy rates are still anemic. Our larger metropolitan centers - San Francisco, Downtown LA, parts of Silicon Valley, Sacramento, Oakland, and others – had dense worker populations pre-pandemic. They have not bounced back.

That’s impacted the viability of restaurants counting on the lunchtime, after-work-dinner or after-work-drink crowds.

As you look towards 2024, is the industry healthy?

In California, the industry is struggling to remain viable in the face of rising food costs, the steepest and longest-running year-over-year minimum wage hikes in California history, and a consumer fatigued by the impacts of stubborn inflation. There are also many variables like the region of the state with its many economic microclimates and the industry segment each with a different business model.

So, it depends. What we have going for us is that we have a big state with a lot of customers who love their restaurants to the tune of 10 million transactions per day.

How could a new immigration policy help the restaurant industry in California?

We have long been advocates for a better, fairer immigration policy.

It would definitely help address our current workforce challenges. But it’s not just our workforce. Sixty percent of California restaurants are owned and operated by people of color. What makes this state and our industry so great is the rich diversity of cultures and the many different cuisines available. California is an incubator for some of the greatest restaurants in the county. And it’s the diversity of our workforce and restaurant ownership that make this so.

Any advice for state restaurant associations as they look at the challenges that lie ahead?

I know all of my counterparts in the other state’s and they certainly don’t need advice from me. Every state is different and the challenges we face are often unique to our state’s political and public policy dynamics. I do spend a fair amount of time with my peers from the other western “blue states” comparing notes on how to deal with different public policy challenges. And because we are often fighting the same battles, I seek advice as often as I give it.

Led by Jot Condie, the California Restaurant Association are the uniting force of the restaurant industry. Bringing together their community, the CRA impacts legislation, cultivates relationships and provides valuable resources to help California restaurants run their business. With 115 Years of Service, the CRA has 22000 Member Units, 12 Partners, and 5 Chapters.

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MEDIA CORNER

With Joyce Appelman

WHAT WE’RE WATCHING:

Julia In Season 2, Julia grapples with her rising celebrity while navigating WGBH, the White House and a threat from her past. Watch on MAX.

Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore in New York City shares his book reviews...

Made Here: Recipes & Reflections From NYC’s Asian Communities

by Send Chinatown Love Send Chinatown Love is a project that supports 48 • January 2024 • Total Food Service • www.totalfood.com

BOOKS, TV, FILM, AND PODCASTS

WHAT WE’RE READING: merchants in NYC’s many Chinatowns, which have been devastated by the global pandemic, surges in anti-Asian sentiment, and a loss of foot traffic and rising expenses.

Made Here is a community cookbook drawn from restaurants, bakeries, and food vendors in NYC. It profiles more than fifty businesses and offers a recipe from each. It also opens its reach to include contributions from other Asian communities which have been similarly affected.

Throughout the book, sidebars describe different community centers and traditions, from street food to outdoor produce markets.

Among the many contributions to the book are: • Lo bak go (turnip cake) from Golden Unicorn in Manhattan • Ròu song juan (pork floss rolls) from Catherine Bakery in College Point, Queens • Scallion pancake plantain, egg, and cheese breakfast tacos from Forsyth Fire Escape in Manhattan • Nan gi kaukswe thoke (rice noodle salad with chicken and herbs) from Burmese Bites in Elmhurst, Queens • Vegan longevity noodles from Fat Choy in Manhattan • Hatba (a seafood corndog) from Insa in Gowanus, Brooklyn The ambition behind Made Here is so expansive that in their enthusiasm to include as much as possible the editors sometimes rely on small text sizes to get as much as possible into the book’s 352 pages.

WHAT WE’RE LISTENING TO:

This is more of an issue in the sidebars than in the recipes, though.

Valuable for what it documents and hopes to preserve.

Remember 28ºC

by Jose Romero This detailed professional guide to the creation of panettone is written by a Spanish pastry chef credited with a revival of interest in the holiday bread in his native country.

An instructor at the Escuela de Pastelería del Gremio in Barcelona and organizer of a national panettone competition in Spain, Jose Romero has

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NEWS

NEW OPENINGS

MID-HUDSON DUO TEAM DEBUTS POUGHKEEPSIE’S SPETTRO RESTAURANT

T

he addition of great restaurants is crucial to the revitalization of America’s cities.

These establishments not only provide a vibrant culinary experience but also contribute to the overall economic growth and cultural development of the cities. High-quality restaurants attract locals and tourists alike, creating a bustling atmosphere a fresh and innovative dining option that stimulates the local economy. that we are proud to provide.”

Ultimately, the addition of great resThe duo has created a name and taurants serves as a catalyst for urban logo that will surely find its way on revitalization, transforming cities into to “merch” to build the brand. The thriving cultural and economic hubs. name ‘Spettro’ comes from the British Poughkeepsie, a charming city nesEnglish word, Spector, which means tled in the heart of New Mid-Hudson Ghost in Italian. With that, a lovable Valley, is about to welcome a new cughost image appears as part of the linary gem to its vibrant food scene. logo and adorns the restaurant’s sigMike Purcell Jr. and Giovanni Ilardi, nage and staff apparel. two seasoned restaurateurs with a At the heart of Spettro lies a deep passion for creating exceptional dinappreciation for great pizza. With ing experiences, have opened the its crispy yet chewy crust, tantalizdoors of Spettro, a restaurant that promises to captivate the taste buds of locals and visitors alike.

“When Gio approached me about opening a restaurant in Poughkeepsie, I saw it as an incredible opportunity to bring our passion for food to our community,” Purcell explained. As the MidHudson area saw an influx of people moving from New York City during Covid, we recognized the perfect timing to open Spettro and cater to the needs of this growing comProud father and long time food service equipment and munity as the comsupply executive Mike Purcell Sr. (R) was on hand the celebrate his son’s new Mid-Hudson venture munity was craving

“When Gio approached me about opening a restaurant in Poughkeepsie, I saw it as an incredible opportunity to bring our passion for food to our community.” — Michael Purcell Jr.

50 • January 2024 • Total Food Service • www.totalfood.com

ing toppings, and the perfect blend of cheese and sauce, signature pizza is the centerpiece of the new eatery’s menu. Purcell and Ilardi understood that their attention to detail in advance of last month’s opening were key to crafting consistently perfect pizza. To accomplish that goal, they built a team of industry professionals to select both the equipment and the highest quality ingredients to create their recipe for success.

“Our partnership with Performance Foods has been instrumental in

sourcing the highest quality ingredients for our pizzas, enabling us to deliver a consistently remarkable dining experience,” Purcell continued. “We took our time working closely with Performance Foods to find the perfect ingredients for our signature pizza pies. Patrick Ricci from PFG was able to help us to find a domestically made flour that will give our pies the consistency that is essential.”

The selection of a pizza oven from New York manufacturer Fiero Forni has been a game changer for Spettro.

“Peter DeJong took the time to understand our goal to create a crispy yet chewy crust,” Purcell explained.

“Its’ efficient heat distribution and temperature controls allowed us to consistently achieve the ideal cooking conditions, resulting in pizzas that are cooked to perfection every time.”

While pizza may be the star of the show, Spettro offers much more than just a fantastic pie. The restaurant’s menu boasts a range of signature appetizers, including the ever-popular French Onion Soup. The rich, flavorful broth, topped with a golden layer of melted cheese and served with a crusty baguette, is a true crowd-pleaser. It is dishes like these that will keep customers coming back for more, eager to explore the tantalizing flavors that Spettro has to offer.

Spettro describes itself as an ‘Italian Gastropub’. With that in addition to pizza, the duo has created a new take on sandwiches. Panouzzos are basically a pizza sand-

After shopping the world for the right oven, Spettro specified Fiero Forni’s Ovens for its flexibility and durability to provide consistent signature pies

continued on page 52

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SPETTRO

from page 50

wich: fresh house made pizza dough, drizzled with extra virgin olive oil and folded to be a vessel for sandwiches.

Chef Eric’s dinner menu features unique pastas and traditional entrees with a twist like Cacio e Pepe with Pink & Black Peppercorns and Bucatini Pistachio Pesto. Spettro’s drink offerings include curated Italian whites, reds and sparkling that were carefully researched for both taste and price points. Beverage Manager Amelia Bucher’s approach was to build a cocktail menu that makes each cocktail is approachable yet unique.

Location is often a crucial factor in the success of a restaurant, and in this regard, Spettro has hit the jackpot.

Situated in the heart of a bustling college area near Vassar College, the restaurant is perfectly positioned to cater to the bustling faculty student population. Additionally, the Mid-Hudson Valley has experienced a surge in the migration of young professionals from New York City, seeking a more relaxed and affordable lifestyle without compromising on quality. These factors, combined with the area’s growing reputation as a culinary destination, ensure a steady stream of patrons

eager to indulge in the delectable offerings at Spettro.

One of the key ingredients for success in any restaurant venture is the talent and vision of the chef. In this regard, Spettro has struck gold with the appointment of Eric Walter as their head chef. Walter, a bright young culinary prodigy, possesses a deep understanding of the art of pizza-making.

His expertise, honed through years of experience and a genuine love for the craft, ensures that every pizza that emerges from Spettro’s kitchen is a true masterpiece. “Finding Chef Eric to help us create our pizza menu was crucial because we wanted to provide our guests with a unique and exceptional dining experience,” noted Purcell.

With culinary landmarks including the Culinary Institute of America (CIA) and now Poughkeepsie’s Spettro, the Mid-Hudson region’s food has become a culinary destination.

With their passion for great pizza and unwavering commitment to excellence, Mike Purcell and Giovanni Ilardi are set to celebrate resounding success with Spettro.

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NEWS

FOOD DISTRIBUTION

INDUSTRY VETERAN RECINE RETURNS TO METRO NEW YORK AT HELM OF PERFORMANCE FOOD GROUP UNIT

I

n the dynamic world of the food service industry, leaders who possess a unique blend of expertise, vision, and integrity are few and far between. Frank Recine is one such exceptional leader, whose remarkable journey has seen him rise to prominence with his return to Metro New York this month as President of Performance Food Group Company (PFG), Metro New York.

With an illustrious career spanning several decades, Recine has consistently demonstrated his ability to drive growth, foster collaboration, and empower individuals to reach their full potential.

Prior to his current role, Recine made a significant impact in New York during his tenure as President of SYSCO Long Island in 2011. Leading the opening of the Central Islip, NY branch showcased his exceptional leadership skills, as he

navigated the challenges inherent in establishing a new venture. This experience solidified Recine’s reputation as a visionary leader capable of driving growth even in the face of adversity.

The success on Long Island led to an opportunity to guide the fortunes of Performance Food Group’s Greater Boston operation. After a successful run in the Hub, Recine found the opportunity to return to his New York roots irresistible. There is no doubt that his visionary leadership, unwavering integrity, and passion for excellence will continue to propel the organization to new heights. He will continue to oversee the Boston operation as well as adding Metro NY to his management umbrella.

With Recine at the helm, the company’s Elizabeth, New Jersey-based distribution center is poised for growth and success. His ability to inspire and empower individuals, coupled with his exceptional track record, makes him a force to be reckoned with in the food service industry.

Recine was born in Bronx, NY, and raised in Hastings on the Hudson, New York. He earned a Bachelor of Science degree in business administration in 1982 from Mercy Col-

Frank Recine

54 • January 2024 • Total Food Service • www.totalfood.com

As a mentor to numerous individuals in the food service industry, Frank Recine has played a pivotal role in shaping future leaders and fostering a culture of success. lege, and in 1984 was awarded his master of science degree in hotel and foodservice management from Florida International University. His .knowledge and skills that have propelled him to success. Embodying the spirit of lifelong learning, Recine continuously seeks opportunities to expand his horizons and stay at the forefront of industry trends and best practices.

Recine, began his SYSCO career in 1989 as a marketing associate for the company’s Albany, NY operation, where he advanced to district sales manager in 1992. In 1995 he joined Sysco Food Services of Metro New York in the same capacity and the following year he was named regional sales manager. Recine was promoted to regional vice president of that company in 1999, then vice president of territory sales in 2001.

Beyond his professional accomplishments, Racine is also recognized for his philanthropic endeavors. As a mentor to numerous individuals in the food service industry, he has played a pivotal role in shaping future leaders and fostering a culture of success.

Additionally, Recine has consistently demonstrated his commitment to giving back to society by supporting charities such as Feeding America. His compassionate nature and dedication to making a positive impact on the lives of others exemplify his remarkable character.

Performance Food Group is an industry leader and one of the largest food and foodservice distribution companies in North America with more than 150 locations in North America. Founded and headquartered in Richmond, Virginia, PFG, its family of companies, market and deliver quality food and related products to 300,000+ locations including independent and chain restaurants; businesses, schools and healthcare facilities; vending and office coffee service distributors; and big box retailers, theaters and convenience stores. PFG’s success as a Fortune 100 company is achieved through its more than 35,000 dedicated associates committed to building strong relationships with the valued customers, suppliers and communities it serves.

January 2024 • Total Food Service • www.totalfood.com • 55

THE PR PERSPECTIVE

WITH R. COURI HAY

ALCOHOL AND BEVERAGE TRENDS

R

estaurants and businesses alike are moving beyond the conventional boundaries of drinks, showcasing an unprecedented level of innovation. From upscale restaurants to cafes and bars, the focus has shifted to create memorable experiences and sips rather than just satiating a basic human need. The spotlight is now on an array of creative beverage options, with a particular focus on craft cocktails, mocktails, and one-ofa-kind experiences.

Cocktails are a cornerstone for many successful restaurants, with a particular emphasis on quality over quantity, small-batch spirits, house-made syrups, freshly squeezed juices and unique presentations. Based on this evolving focus on innovation, restaurants and bars are reshaping their marketing strategies to attract new customers. Although classic drinks such as the Old Fashioned and Martini will never go out of style, many consumers are craving a more novel experience; leading mixologists to take a modern and unexpected approach with their creations.

Some restaurants have even curated special menus expanding upon classic cocktails. For example, Dante in Greenwich Village has an entire menu devoted

to exploring variations of the Negroni, which is traditionally composed of gin, sweet vermouth, and Campari. Some of their offerings include the “Enzoni” (Aviation Gin, Cappelletti Aperitivo, Dolin dry vermouth, grape, verjus, and lemon essence), and the “Gingerbread Negroni” (spiced butter Bacardi 8, Cardamaro, red vermouth, Campari, buck spice, and ginger bitters). This innovative approach not only caters to the growing demand for personalization, but also turns beverages into a kind of art form.

Beyond the taste, there has also been an increased need for aesthetically pleasing drinks. With the ever increasing popularity of social media, many restaurants are creating drinks with vibrant colors, intricate designs, and eye-catching presentations for the sake of internet traction, while also maintaining the quality and taste of their beverages. Some popular adornments are edible flowers and gold, uniquely shaped ice cubes, slices of fruit, and herbs. Similarly, glassware has evolved beyond mere functionality, with unique glass shapes and alternative vessels adding an extra layer of visual appeal. Some of the most beautiful drinks in NYC are Rule of Thirds’s “Moonlight Express” (Cognac, Japanese gin, Macadamia, red bell pepper, cantaloupe,

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sakura leaf soda). Shinji’s “Foie Gras Sidecar” (foie-gras-washed Hennessy XO, foie gras tartlet), Nubeluz’s “Floral Cloud” (fords gin, lemon, maraschino, crème de violette, hibiscus-rose-orange blossom aromatic cloud), and 9 Jones’s “Side Piece” (fords gin, lemon, prosecco, cotton candy, gold leaf ).

However, alcoholic drinks are not the only beverage getting an upgrade, as there has been a growing market for “Mocktails.” This trend is driven by a growing awareness of health and wellness, as well as a desire to create more inclusive social settings to accommodate those who choose to abstain. Many have dubbed this new ideology as being “Sober Curious.” White Olive in Midtown offers a wide array of alcohol free drinks, including “Mango Madness” (mango nectar, tajin, lime juice, and club soda garnished with dried mango, lime and tajin), and “Coconut Crush” (pineapple juice, coconut, lime juice, and Angostura bitters garnered with dried pineapple and coconut flakes).

In tandem with the rise of mocktails, non-alcoholic liquor, beer, and wine have become more and more prevalent.

Zero-proof liquor mimics the taste and experience of traditional alcoholic beverages, and often features natural botan-

R Couri Hay is the travel editor and society columnist for Social Life Magazine and the Editorial Director for Park Magazine. Couri began his career at Andy Warhol’s Interview and he wrote for Town & Country and People. Couri also appears on CNN, PBS, FOX, and VH1 commenting on Hollywood. He lives in NYC and Southampton and is the CEO of his own PR firm.

icals that recreate the essence of popular spirits like gin, whiskey, and vodka.

Brands such as Betty Buzz, founded by actress Blake Lively, cater to this clientele. Lively crafted these beverages to stand on its own, but they can also be used as a mixer.

Bars and restaurants have always been a place where people socialize, but the drinks were never the main appeal for these social interactions. Now, there are beverage-focused establishments, which offer cocktail tastings and mixology classes. At establishments such as Patent Pending and Raines Law Room, customers are able to learn from master mixologists about the art and science of cocktails. In addition to honing practical skills, mixology classes cultivate a lively social environment and creates a sense of camaraderie among participants.

Innovative offerings are transforming the traditional drinking scene, offering a plethora of choices that cater to diverse preferences and lifestyles. These evolving trends in beverages not only reflect changing consumer attitudes towards alcohol but also underscore the importance of the social and experiential aspects of enjoying a good drink. Whether it’s the complex flavors of a meticulously crafted craft cocktail or the diverse options of non-alcoholic alternatives, the future of beverages is undoubtedly bright.

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NEWS

RESTAURANT OPERATIONS

REVOLUTIONIZING GROCERY STORE FOODSERVICE: VENTLESS COMMERCIAL KITCHEN EQUIPMENT

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n recent years, the landscape of grocery stores has evolved beyond the traditional model of aisles stacked with packaged goods.

One significant transformation has been the integration of foodservice within these establishments, offering customers the convenience of freshly prepared meals. To enhance this shift, ventless commercial kitchen equipment, such as the AutoFry and MultiChef, has emerged as a game-changer for grocery stores aiming to elevate their food offerings.

The Rise of Grocery Store Foodservice Grocery stores have recognized the changing preferences of consumers who seek not only grocery essentials but also crave convenient and readyto-eat options. In response, many supermarkets have ventured into the realm of foodservice, establishing instore kitchens to serve a variety of hot and fresh meals. This shift is not only a response to changing consumer habits but also a strategic move to differentiate themselves from competitors and create new revenue streams.

Both the MultiChef and AutoFry systems contribute to sustainability efforts by minimizing energy consumption and reducing the overall environmental impact associated with traditional kitchen exhaust systems.

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The Challenge of Traditional Kitchen Setups While the expansion into foodservice is undoubtedly a lucrative endeavor, it comes with its own set of challenges, particularly in terms of kitchen infrastructure. Traditional kitchen setups require extensive ventilation systems to manage the emissions produced during cooking. These systems can be expensive to install and main-

tain, not to mention the space they occupy. Not to mention, the maintenance of traditional ventilation systems often involves regular cleaning and compliance with stringent safety regulations, adding an extra layer of complexity to the operational side of foodservice in grocery stores. Ventless kitchen solutions like AutoFry and MultiChef not only eliminate these challenges but

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PERFORMANCE SOLUTIONS

WITH DAY & NITE/ALL SERVICE’S JEREMY COFFIN

WHY CLEAN AIR IS SO MUCH MORE THAN A PANDEMIC ISSUE FOR YOUR RESTAURANT

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rofessionalism matters - you wouldn’t go to a doctor to tune up your car or trust a mechanic to give you a physical, so why count on anyone but the best for your business’s air quality? I know: clean air was a pandemic issue. I’d like the TFS readers to take a short dive with me because, we think it may very well be like the great food and beverage that keeps your customers coming back.

Our suggestion is to update your approach to the air quality in your dining areas. At Day & Nite, we have been so fortunate to be a resource on this topic for so many leading foodservice opera-

tors in Metro NY and up and down the Eastern Seaboard. Using an expert has a domino effect. They will be able to tell if your air handling is going to function properly, if it can be serviced, if it will fit in your space, and if it’s right for your business. Manufacturer representatives and engineers are great to have as part of the team, but you need in-field experience to know what will work and provide you with the best return on investment.

One of the other key reasons for the selection of dedicated industry professionals are the on-going air requirements of each municipality.

Every city has its own set of unique

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codes for kitchen ventilation, exhaust, and make-up air, and every kitchen we help maintain adheres to those codes.

Standards and certifications are one thing, but in our field, by working with suggested contractors we know that everything is going to run smoothly. Anyone can get a certification by taking a class, but few use the field experience in combination with manufacturers, and those who do, separate themselves from the rest.

It’s also important to have that resource that can keep you plugged into the changes in equipment. The latest innovative technology is an air filtration solution that has risen in popularity post-covid is the dedicated outdoor air system (DOAS). A DOAS system brings outside air directly into the space while attempting to condition the air through a heating or cooling source. While this form of air filtration is heavily locationbased, it certainly has its benefits if it suits your individual needs. It usually operates by being set on the roof of the space. Then it sucks in 100% outside air and conditions it to provide cooling and heating in your business. This causes positive pressure in the space, with fresh outside air.

Aside from the latest including the DOAS solution it’s important to fit all of the puzzle parts together. These include many of the other services that impact air quality we’ve built our reputation on at Day & Nite including commercial refrigeration, cooking, HVAC, and plumbing installations. Brand, function, size, and maintenance are all major factors in selecting a piece of equipment. The

Jeremy Coffin is the General Manager, HVAC / Plumbing, of New Hyde Park, NY based Day & Nite/All Service. He brings a wealth of expertise to the table.

With a background at Carefree Refrigeration and over two decades of air quality experience, Coffin is well-equipped to assist restaurateurs, and hospitality operators in the New York City area. His extensive knowledge and understanding of air quality systems enable him to guide clients in selecting and designing the most suitable solutions. As a graduate of Central, Connecticut State University and long-time resident of Long Island, Coffin is committed to providing exceptional service and ensuring optimal air quality for the restaurant and hospitality industry.

questions we ask are ‘does it fit? can we clean it? will it provide what is required in the building?’ This is part of our assessment to allow operators the best experience possible.

Among the new challenges that we see as we head into the new year is noise.

For that reason, these new air systems are usually in back-of-house areas that would not affect the dining experience.

If it is in proximity of customers though, we create noise baffles to help prevent ambient noise from flooding your atmosphere.

These systems are sound investments too, properly maintained equipment can have a life span of 20 years. The problems evolve when they’re not cleaned properly. This forces the systems to run harder and causes long-term failure issues. Like neglecting to get the family mini-van’s oil changed, or your annual flu shot.

Being on top of maintenance is a necessity when dealing with big machines like these, and we help you learn everything

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EYE

FOODSERVICE EVENT COVERAGE

AJC’S FOODSERVICE INITIATIVE RAISES 500K TO BATTLE ANTI-SEMITISM

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n the food service industry, competition is fierce across various sectors such as equipment, supply, and paper and packaging.

However, there are occasions when these competitors put their differences aside and come together for a greater cause. Once a year, industry leaders, professionals, and organizations join forces to raise funds and awareness in the fight against antisemitism through the AJC-Foodservice chapter Dinner in the Bronx.

The AJC dinner serves as a platform for the Metro NYC food service industry to demonstrate solidarity and unity in combating discrimination and promoting tolerance. It brings together manufacturers, distributors, suppliers, and service providers from all corners of the industry to address a cause that transcends mere business competition.

In the fight against anti-Semitism, the role of family is incredibly important, and the American Jewish

Committee (AJC) recognizes this significance. Family provides a strong foundation of support, understanding, and love, which is crucial when combating hatred and discrimination.

With that in mind, it was a family affair as the AJC’s Food Service & Hospitality Division chapter’s at the recent gala at the New York Botanical Garden in the Bronx. The gathering honored industry leaders whose dedication, innovation, and commitment to excellence have made a significant im-

pact on the foodservice industry.

The 2023 edition was truly be a family affair as Imperial Dade’s Chris Freeman was joined by the father and daughter team of The Sam Tell Company’s Dan and Samantha Saltzman, and the Stanpac brother duo Matthew and Andrew Witt.

By fostering strong familial bonds, the AJC ensures that individuals have a safe space to discuss their experi-

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(L to R) Singer’s Marc Fuchs and Lynne Schultz of Tri-State Marketing

(L to R) AJC’s 2023 lineup of winners: Stanpac’s Matthew and Andrew Witt, Chris Freeman of Imperial Dade, and Samantha and Dan Saltzman of The Sam Tell Companies

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(L to R) Joe Ferri of Pecinka Ferri and Day & Nite’s Rick Sher

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AJC EVENT

from page 64

ences, concerns, and fears related to anti-Semitism. Families can also play a vital role in educating younger generations about their Jewish heritage, instilling a sense of pride and resilience in the face of adversity. Through their work, the AJC emphasizes the importance of family in creating a united front against anti-Semitism, promoting understanding and acceptance within our communities.

Chris Freeman was presented with the AJC Visionary Leadership Award; Dan Saltzman, the AJC Lifetime of Leadership Award; Samantha Saltzman, the AJC Rising Star Young Leadership Award; and Stanpac’s Witt Brothers, the AJC Corporate Leadership and Innovation Award.

Freeman is a long-time sales and marketing executive at Imperial Dade.

Founded in 1935 and based in Jersey City, NJ, Imperial Dade is a leading independently owned and operated distributor of foodservice packaging, facilities maintenance supplies, floor equipment, and industrial packaging serving North America, Puerto Rico, and the Caribbean.

“I was absolutely flabbergasted, when I got the invite to be an honoree,” Freeman noted. “The AJC has such clear goals based on communicating such an important message. It’s such a privilege to be recognized and part of such an important cause.”

Since 1956, The Sam Tell Companies have offered quality solutions to the restaurant and foodservice indus-

(L to R) Gifted designer Arthur Fisher and the AJC’s Gary Spruch

“The AJC has such clear goals based on communicating such an important message. It’s such a privilege to be recognized and part of such an important cause.” — Chris Freeman try. Their experienced contract design and build team execute projects nationwide. “In the world today, we need more people out there who will stand up for humanity, for love, and for our family as connected Jewish people,” Samantha Saltzman noted.

“The AJC Gala provided us with an opportunity to bring a deeper awareness to our industry that we continue to fight for our freedom and independence every day.”

The Witt brothers guide the fortunes of New Jersey based Stanpac.

The firm is a leading manufacturer of

paper food containers and lids.

“We were surprised and honored that a colleague would consider nominating us,” Andrew Witt explained.

“It is nice that our commitment to inclusivity is noticed in the industry,” Matthew Witt added. “We work to find the best people to work alongside us in the business. The best people are men and women from all corners of the Earth.”

Among the highlights of the evening was a special address by Laura Epstein. The Vice President of AJC Access NY will speak about “The Hid-

den Meaning and Immense Power of Mutual Respect.” At this time of polarization and crisis, the on-going fight against antisemitism and hate in its many forms, and defending democratic values for all.”

A premier industry event, AJC’s Food Service & Hospitality Division Dinner draws nearly 400 industry professionals every year for an evening of celebration, camaraderie, and tribute.

This year’s event rose an astounding $500k plus earmarked for the battle against anti-semitism. For many, it’s been a must-attend event for decades.

Animated award winner Chris Freeman of Imperial Dade brought his passion for the industry to the annual event

Proud brothers, Matthew and Andrew Witt of Stanpac shared the dais

The Father and Daughter duo of Dan and Samantha Saltzman highlighted an all-star cast of honorees

Jeff Burdick (C) of Imperial Dade visited with industry friends

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(L to R) Josh Erdheim of PBAC, ITW’s Joe Maresca, PBAC’s David Aitkenhead and Tim Shipley of T&S Brass

(L to R) Food Service Direct’s Chris Keriazos and Larry Rosenthal, with Kathy Lewis

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EYE

FOODSERVICE EVENT COVERAGE

PBAC PROUDLY HONORS LARRY CANTAMESSA AT 2023 CONSULTANTS EVENT

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his year PBAC’s consultant event was bittersweet for Sarah Haviland and Michael Posternak as the company continues to mourn the loss of CEO, Larry Cantamessa. Despite the emotional rollercoaster they encountered this year, the PBAC team rose to the challenge and achieved record breaking successes and awards in 2023.

The loving support of PBAC and their “stronger than ever” team mentality was clearly emanated throughout the evening at Feinstein’s 54 Below.

Paying homage to Larry Cantamessa’s love for hummingbirds and nature were a highlight the heartfelt words of Larry’s wife Sarah Haviland. The PBAC family “goodie bag” that topped off the evening contained a thoughtful hummingbird feeder.

Further caring words were provided by chairman Michael Posternak that resonated with the audience as he paralleled Larry being a joyful and loving person amongst family and friends to his balancing act of hard work and appreciation for life. “We are of course thrilled to celebrate the accomplishments of our PBAC team and our manufacturing partners in a year of challenges as we continue the post-

Sarah Haviland brought her grace and charm to the Feinstein’s 54 stage

“We are thrilled to celebrate the accomplishments of our PBAC team and our manufacturing partners in a year of challenges as we continue the post-Pandemic comeback.” — Michael Posternak Pandemic comeback,” Posternak added. Among the keys to PBAC accomplishing its goals for ‘23 and beyond has been the addition of Cory Perez, Josh Finn, Jeff Youker and Gail Kocienski to its sales and support team.

Yet again it was another recordbreaking year for PBAC in regards to attendance of this annual event with over 60 consultants filling up the cozy

(L to R) Gary Jacobs of Jacob Doland Beer, PBAC’s Michael Posternak and veteran consultant Arlene Spiegel

The VA hospital’s Mimi Wang represented a large constituency who showed their love for Larry Cantamessa

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Mr. and Mrs. Gary Simpson of ITW

space representing over 20 consultant firms in the Tri State Area. There was a resounding enthusiastic vibe in the room due to the support of over 30 manufacturing partners. The timing of the event was perfect with industry notables being able to descend on NYC for the PBAC event on Sunday evening and then attend SHFM’s gala the following evening.

PBAC’s Mr. and Mrs. Josh Erdheim represent the next generation of the Westchester based rep firms vision

Jacob Doland Beer’s Mr. and Mrs. Bob Doland

The PBAC consultant event which has become a not to be missed date on the foodservice calendar. Since the inaugural event some 30 years ago it has been a showcase of up-andcoming Broadway talent. Many past performers of the event have become Oscar winning artists such as Ariana Debose with her leading role in West Side Story.

(L to R) The record turnout of consultants included Next Step Design’s Russ Stillwell and Jimi Yui of Yui Design

Mr. and Mrs. Jim Klimt of Duke Manufacturing

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NEWS

HOTEL DINING

DC TOQUE RATINO DEBUTS HIS CULINARY MAGIC AT SOUTH FLORIDA FOUR SEASONS

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n the heart of South Florida, a culinary revolution is underway as the esteemed Washington DC chef/ restaurateur Ryan Ratino, brings his award-winning menus to this vibrant region for the very first time. With an unparalleled passion for creating culinary masterpieces, Chef Ratino has captured the hearts and palates of diners in the nation’s capital, and now he is ready to conquer South Florida. His highly anticipated new restaurant, MAASS, opened its doors late last month at the prestigious Four Seasons Hotel and Residences, instantly becoming a beacon of culinary excellence in the sun-soaked paradise.

Ratino and the award-winning team behind Washington, DC’s Hive Hos-

Chef Ryan Ratino

pitality’s two Michelin-starred JONT and one Michelin-starred Bresca, have come to South Florida fueled by a desire to introduce their unique flair and innovative techniques to a new audience. Having spent years honing his craft in the bustling kitchens of Washington DC, he felt compelled to share his culinary artistry with a community known for its discerning taste and appreciation for fine dining.

“Fort Hospitality is elated to collaborate with talented Chef Ratino and his team, offering an extraordinary and memorable experience that delights the palate and the senses,” said Keith Space, President of Fort Hospitality. MAASS is Hive Hospitality’s first concept outside of Washington, DC and marks a new chapter for the restaurant group and the return of Chef Ryan Ratino to Florida, where he attended Le Cordon Bleu.

MAASS is more than just a restaurant; it is a testament to Chef Ratino’s unwavering commitment to culinary excellence. The moment guests step into the sleek and sophisticated establishment, they are transported to a world of gastronomic delights. The ambiance is one of understated elegance, with warm lighting and a contemporary design that perfectly complements the culinary journey that awaits.

The restaurateur and team aim to craft memorable experiences for their guests. “We want to bring our guests this European dining experience, with a presentation akin to a choreographed dance, with cart and tray service to finish dishes tableside, whether it’s adding a sauce, shaving truffles, or deboning fish. We are not just delivering food to the table; we

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“We may be cooking at a high level, but we also want our diners to feel good enough to laugh, bring their friends, and have a good time, so it’s not that buttoned up. We also don’t want this to be a special occasion type of place — we want people to be able to come back often and discover what we have to offer.” — Chef Ryan Ratino are taking a bit more time to share details about the dish and put the finishing touches right in front of our guests’ eyes.”

Despite MAASS being a fine dining establishment, Ratino emphasizes the restaurant’s approachability. “We may be cooking at a high level, but we also want our diners to feel good enough to laugh, bring their friends, and have a good time, so it’s not that buttoned up. We also don’t want this to be a special occasion type of place — we want people to be able to come back often and discover what we have to offer.”

The dining room was designed by London-based Tara Bernerd & Partners, the vision for MAASS was conceived to create a seamless flow from indoor to outdoor, capitalizing on the stunning oceanfront views from both the dining room and a lush, intimate outdoor garden. The restaurant’s thoughtful design elements intermingle Florida’s tropical modernism with its yachting heritage.

Ratino and his team worked closely with noted consultant Russ Stilwell to design the kitchen. “We have two high powered spectacular Molteni suites to support our exciting menus,” Ratino explained. The contemporary wood-fire concept is inspired by the techniques of Europe and Japan and features a seasonal menu that showcases ingredients

sourced from the finest markets across these two regions. In addition to an expansive wine program, MAASS’ artful, innovative cocktail menu is inspired by the “Venice of America” spirit of Fort Lauderdale and pays homage to some of the most infamous boats and yachts in pop culture.

That firepower in the kitchen is set to support Ratino and Executive chef Jordan Kaiser led culinary teams as they aim to create an immersive guest experience that channels the dining culture of Europe’s most exciting gastronomic cities. We have a great respect for South Florida’s hospitality culture and are honored to join the community amongst the many talented chefs we have come to call friends over the past few years. With MAASS, we hope to bring something inspired and well curated to the market to showcase the collaborative efforts of these three very detail-oriented individuals.

The opening of MAASS in Fort Lauderdale, at the luxurious Four Seasons hotel, signifies the start of an exhilarating and bustling year for Hive. This milestone event is just the beginning of an exciting journey that will see Hive expand its horizons and set its sights on opening a groundbreaking new concept in a prestigious Marriott property in southern California later this year.

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LEGAL INSIDER

FROM ELLENOFF GROSSMAN & SCHOLE LLP

NAVIGATING NOVEL LEGAL CHALLENGES IN ONLINE RECRUITMENT OF EMPLOYEES

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s the new year unfolds, it brings the anticipation of new hires and heightened activity among the hospitality industry gearing up for the bustling spring and summer seasons. But with the promise of busy season comes a looming concern: the widespread labor shortage. Despite offering competitive wages and benefits, the hospitality industry’s struggle to adequately staff its establishments has become an enduring hurdle. In response, employers have been forced to seek out alternative methods and innovative avenues, leveraging the digital realm to engage potential talent. Online recruiting utilizing websites such as Indeed and LinkedIn, as well as industry specific websites such as Hcareers, Hospitality Online and Culinary Agents

have ushered in an era of increased efficiency, enabling employers to cast a wider net and reach candidates that it would not otherwise have access to.

However, while online recruiting offers numerous benefits, it also presents a unique set of legal challenges that employers must learn to navigate. This article highlights a few hot topics in the legal world that employers should be mindful of when engaging in online recruitment of employees.

Pay Transparency: One of the notable legal developments impacting online employment recruitment are pay transparency laws.

States such as California, Connecticut, New York, as well as certain cities in New Jersey, now require employers to disclose salary data during the hiring

and application process. Many of these laws extend to individuals who are not yet your employees, as they protect prospective employees and applicants.

For example, New York’s Pay Transparency Act requires that the compensation, or a range of compensation for the position and the job description for the position be included in the advertisement. In Nevada, employers must disclose the salary range to applicants who have completed an interview for the position. Other states, like Connecticut, require employers to provide salary range information to applicants by the time they extend an offer of compensation. Employers should proactively review and update their job advertisement practices, ensuring that salary information is presented in accordance with the specific requirements of the relevant state or city.

Use of Automated Tools: Some states are now regulating employers’ use of automated employment decision tools (AEDTs) or artificial intelligence (AI) programs and software in the hiring process. For example, New York City requires that employers utilizing AEDT conduct a bias audit and provide certain required notices. Other laws, like Illinois’ Artificial Intelligence Video Interview Act (AIVIA), regulate employer use of AI in video interviewing, including informed consent of applicants, video distribution and destruction, and reporting requirements. Employers should be mindful that AEDTs and AI are new, developing technology and as such, they should expect to see additional states regulate their use as it becomes more prevalent.

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Jen Calamia is an associate in Ellenoff Grossman & Schole LLP’s Labor & Employment Practice Group. Ms. Calamia represents employers in arbitrations, administrative proceedings and state and federal litigation in all manner of employment disputes including wage and hour claims, allegations of discrimination, retaliation, hostile work environment and sexual harassment. Ms. Calamia also regularly advises employers on multi-state employment policies, industry-specific regulations and compliance with all federal, state and local employment laws.

In addition to her practice, Ms. Calamia serves as an adjunct professor at Hofstra University School of Law where she teaches a course on advanced appellate advocacy skills. Ms. Calamia can be reached at (212) 370-1300 or jcalamia@egsllp.com

Employers should also be mindful that their use of such tools results in fair, non-discriminatory hiring practices.

For example, automated tools which filter for certain experience could inadvertently result in automatically filtering out certain characteristics (such as age) which may be protected under anti-discrimination laws.

Data Privacy and Security: Online recruitment involves the collection and storage of sensitive personal information. Employers should prioritize data privacy and security and be aware of any notice requirements to comply with relevant laws. For example, the California Privacy Rights Act (CPRA) requires employers to inform individuals about the employmentrelated personal information collected by the employer and how that data is used. Information covered by the CPRA includes an individual’s personal information including address and social security number, racial or ethnical origin, membership in a union, or biometric information. Implementing

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NEWS

By Jackson Hart

CAREER APPRECIATION

MUZYK HITS HIGH NOTES UPON REFLECTION OF LEGENDARY BALDOR CAREER

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rom line cook to Baldor President, Mike Muzyk’s career is nothing short of legendary.

Starting out in the kitchen, the exec left to become a salesman, and oversaw the growth of Baldor from a small company into an innovative, multi-location conglomerate.

The produce icon reflected on his journey in the food service industry, and shares insights about its direction as he celebrated his retirement last month.

Muzyk’s remarkable journey to becoming President of Baldor Specialty Foods began in the kitchen; having worked as a chef in Belgium, on cruises touring the Americas, and even in the revered New York restaurant La Côte Basque during its heyday, his experience proved invaluable. However, fathering a special-needs son reshaped his priorities, he returned stateside after accepting a sales position at an Atlanta-based supplier, but was initially skeptical and intended only to stay temporarily, as the hours allowed him to help raise his son.

“I didn’t consider myself a salesman – I was the guy that threw salesmen out of my kitchens,” quipped Muzyk. He soon discovered, to his surprise, that his intimate knowledge of ingredients made him ideally suited for the job: “I could recommend and substitute – I didn’t just walk in and say, ‘We have spinach,’ but could suggest different varieties tailored to different dishes.”

He soon learned that the essence of salesmanship was “selling the why, not the what.” In

a market full of distributors, Muzyk discovered to set himself apart: “I tell my sales staff this: Sony released the MP3 player and sold the what; Apple made the same thing but sold the why – they marketed the product as freedom, from the radio, from people telling you what to listen to. Sure, we sell strawberries, but why buy ours?”

He emphasized that selling is not just about presenting a customer with a product, but more so about explaining what makes it worth their money.

“If our product has a longer shelf life, you have to explain that despite being a dollar more at face value, they save two dollars since you don’t have to

Mike Muzyk

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“I would just take things off of his desk, no questions asked – we had that kind of working relationship, and he trusted me from the beginning.” — Mike Muzyk throw them out.”

He joined the Baldor team in 1996 and quickly developed a close bond with founder and mentor Kevin Murphy: “I would just take things off of his desk, no questions asked – we had that kind of working relationship, and he trusted me from the beginning,” Muzyk explained. His ascent within the company is a testament to his diligence and ethic: although he joined as a salesman, he was soon promoted to sales manager, and after a corporate restructuring that introduced a C-Suite, Vice President.

Since taking the helm of the company in 2013, Muzyk has been the driving force behind Baldor’s expansion across the Northeast, opening new warehouses near Boston, Washington, and recently Philadelphia.

“We’re the largest importer of Prince de Bretagne shallots and a good mover of white asparagus and Dutch peppers, so these new locations helped relieve some pressure from our New York market and could bypass our biggest pinch point, the George Washington Bridge.”

Under his stewardship, Baldor continues to set the industry standard with innovation, particularly in combating food waste. The company became the

first food processor in America to achieve zero waste to landfills. “Blue Hill Stone Barn, with chef Dan Barber, did a pop-up restaurant in New York called WastED (a portmanteau of ‘waste’ and ‘education’) to bring attention to food waste,” remembered Muzyk. “They transported all of their discarded food waste from their site in Westchester into the city to be repurposed into a five-course meal.”

Realizing the risk in the process, Barber turned to Muzyk and his team at Baldor, and together, they drafted a menu based solely on the company’s waste products. Muzyk was amazed: “I said to my team, ‘This is what one chef can do with one restaurant – what are we going to do with the tons of food waste ending up at the landfill?’” He challenged his team to synthesize an outlet for their scraps, and 10 months later, guest-starred on the Today Show to celebrate their zero-waste achievement. “It wasn’t all sexy of course, but it was huge,” Muzyk reflected, “But it’s all part of the circle of life.” Consider the distributor’s line of gluten-free croutons: using Baldor’s leftover trimmings, a New Jersey-based processor dehydrates the product, sends it to a grinder to be milled into a fine flour, bakes them into croutons, and then sells them back to Baldor, who seasons them with their signature spice

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NEWS

INTERNATIONAL TRAVEL

By Kenny Dunn, Founder of Eating Europe

NAVIGATING THE PARIS FOOD SCENE: TIPS AND TACTICS FOR FOODSERVICE PROFESSIONALS

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aris: The gastronomic capital of the world To call Paris a culinary hotspot is a bit of an understatement.

Since the 20th century, French cuisine has been practically synonymous with fine dining; even the words ‘chef ’ and ‘cuisine’ come from French. French techniques, French dishes, and French chefs became world renowned and set the standard for elevated cooking. While times have changed and the definition of “haute cuisine” has become less heterogeneous, Paris remains one of the most vibrant and celebrated food cities in the world.

For food service professionals in Paris, understanding Parisian food culture and industry trends is essential for success in the industry.

Historical Overview of Parisian Cuisine The roots of Parisian cuisine can be traced back to the medieval times when the city was a hub of trade and culture. The Renaissance era witnessed the fusion of Italian and French culinary techniques, giving rise to the birth of haute cuisine. In the 17th century, under the reign of Louis XIV, the royal court at Versailles set the culinary trends, leading to the prominence of French chefs and culinary culture.

The 19th century saw the emergence of the classic Parisian bistro, offering hearty, affordable dishes to the masses. Auguste Escoffier, a renowned chef, played a pivotal role in shaping the modern French kitchen with his innovations in culinary techniques and organization. In the 20th century, Paris established its reputation as a global culinary capital. Influential chefs like Julia Child and Paul Bocuse introduced French cuisine to the world, solidifying its position in the international culinary scene.

Today, Parisian cuisine remains deeply rooted in tradition, though it constantly evolves, embracing global influences and trends.

The Landscape of Parisian Dining Paris is a foodie’s dream; the city is home to world-renowned restaurants and bistros, street food and open air markets, and numerous specialty food shops, cheesemakers, patisseries, and more.

Paris is home to nearly 200 Michelin-starred restaurants, the secondhighest number of any city in the world. If you want to work in the fine dining world, Paris is an ideal place to do just that. Bistros and brasseries are classic French establishments offering unpretentious and more affordable dining options to tourists and locals alike. Cafes, with both indoor and sidewalk seating, are a cornerstone of the culture. French cooking is closely linked with a respect for high-quality products and locally sourced ingredients, reflected in the city’s many fresh produce markets and specialty food shops.

However, Paris’s vibrant food scene is also richly diverse. Apart from classic French food experiences, you’ll find everything from pho and ramen to labneh and falafel, and everything in between.

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NAVIGATING PARIS FOOD Modern Trends and Innovations While Paris is known for certain classic French dishes, you’ll also find the culinary scene is shaped by international influences and gastronomical trends you’d expect of any major cosmopolitan city.

Paris has embraced contemporary dining trends. The city has seen a surge in fusion cuisines, blending traditional French techniques with global influences. Health-conscious dining and vegan options are on the rise, reflecting a growing awareness of sustainability and well-being.

Additionally, tech-driven advancements, such as digital menus and online reservations, have become commonplace in the industry.

In the years since the covid-19 pandemic, the food service industry has rebounded but with a surge in consumer preference for affordable and on-the-go options like take-away and food trucks. In fact, “quick service restaurants” were the leading sector in the French food service market in 2022.

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Networking in the Paris Food Scene If you’re new to the Paris food scene, or just looking to expand your opportunities, it is wise to build and leverage a network of peers and mentors in the industry. Engaging with chef communities and culinary schools can open doors to knowledge exchange, mentorship, and potential collaborations. Attending food festivals, workshops, and seminars provides invaluable opportunities to forge connections, sample innovative dishes, and gain insights from industry leaders. Paris hosts an array of these events throughout the year, celebrating its rich culinary heritage while embracing contemporary trends.

Learn the Parisian palate: Understanding the Parisian palate is paramount; it means appreciating the delicate balance of flavors and textures that define French cuisine. Local ingredients are treasured, and seasonal offerings are eagerly awaited, so adapting your menu to reflect these elements can set you apart.

Stay up to date: Staying updated with the ever-evolving culinary landscape is equally crucial. Be a culinary explorer, seeking out the latest trends and techniques while honoring the traditions that make French cuisine timeless.

Wine and pairing expertise: Wine is an integral part of French cuisine.

Invest in building your knowledge of French wines and their ideal pairings.

Sommelier skills can be a valuable addition to your restaurant’s offerings.

Adapt to seasonal changes: The Parisian palate shifts with the seasons. Your menu should reflect these changes, featuring fresh, seasonal ingredients to captivate your customers with the flavors of the moment.

Tips for Foodservice Professionals Understanding the landscape of French cuisine and building a network in the industry will help you succeed as a foodservice professional in Paris. Here are some additional tips:

Challenges and Solutions Navigating the Parisian food scene comes with its share of challenges.

First and foremost, the city’s culinary scene can be fiercely competitive.

As the culinary capital of the world, Paris boasts an array of extraordinary

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dining establishments, each vying for the discerning palates of locals and tourists alike. To overcome this, foodservice professionals must strive for a unique culinary identity, offering something distinct that sets them apart from the crowd.

Language barriers and cultural nuances can also pose hurdles, especially for those coming from outside of France. Of course, it will be necessary for non-French speakers who find themselves in Paris to learn some of the language and engage in conversation with native speakers. Other cultural considerations will come in handy as well. For example, while prompt service is a virtue in some settings, in France, there is an emphasis on taking your time to explore the menu and savor the dining experience.

Rushing diners through a meal can be perceived as impolite.

Also, be aware that tipping practices in France differ from the U.S., and a service fee is often included in the bill in lieu of an expected tip.

Maintaining con-

sistency in quality and service is another significant challenge. Parisian diners have high expectations, and they return to their favorite establishments with the anticipation of a consistently exceptional experience. The key is to establish rigorous quality control measures and invest in staff training, ensuring that every dish served and every interaction with customers reflects your restaurant’s commitment to excellence.

In the bustling culinary scene of Paris, foodservice professionals face unique challenges and cultural nuances that demand their attention.

From understanding the local palate to mastering the art of formal dining etiquette, the road to success in this city is both demanding and rewarding. By heeding these cultural intricacies and adopting best practices, professionals can not only thrive but also leave a lasting impression on their patrons.

Kenny Dunn, Founder of Eating Europe, discovered his passion for cuisine while living in Rome, introducing travelers to local eateries and culinary personalities. What began as casual strolls evolved into Eating Italy Food Tours in 2011, soon expanding to multiple cities as Eating Europe. Kenny and his growing team continue to share the taste of local life and unforgettable food stories across the continent.

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Article by The Chefs’ Warehouse

CHEFS’ HIGHLIGHTS

PASTERNACK’S SUCCESS AT CONNECTICUT EATERY LEADS TO DEBUT OF SECOND CONCEPT

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estled in the picturesque town of Ridgefield, Connecticut, Bailey’s Backyard has become a go-to destination for food enthusiasts in Fairfield County. Under the skilled leadership of Chef Forrest Pasternack, this intimate restaurant has gained a reputation for its innovative farm-totable cuisine and warm, inviting atmosphere.

Bailey’s Backyard opened in October 1999 in what was the former Ridgefield Coffee Shop. The mission then, as it is now, was to offer refined, New American cuisine in a polished, casual atmosphere. The next logical step in the popular restaurant’s evolution, taken in spring 2013, transformed it into a true farm-to-table restaurant.

Pasternack’s passion for food as with so many gifted chefs began at home. “Like so many of us chefs, some of my first memories are of being in the kitchen with my family. It was the heart of our home, and we would all pitch in where we could in making meals,” Pasternack explained.

He would then move onto study at the CIA-Culinary Institute of America and then begin working at Bailey’s Backyard in 2013 as Executive Chef.

Chef Forrest Pasternack, a culinary prodigy with an impressive background, has crafted a menu at Bailey’s Backyard that showcases his pas-

sion for locally sourced ingredients and creative flavor combinations. His commitment to using only the freshest, highest quality ingredients elevates each dish to a level of culinary excellence that keeps patrons coming back for more.

The mission was expanded to include a commitment to creating a menu based on the freshest and finest local food sources: Meat and poultry from North Salem NY, Ridgefield and, produce from Ridgefield, Bethel, and neighboring farms, and fresh seafood from waters off Connecticut, Massachusetts, New York as well as from the Chesapeake Bay. Chef Pasternack’s approach to ingredients keeps the eatery’s menu fresh with locals return on a regular basis. “At Bailey’s we change the full menu every six weeks or so as items from our local farms come and then go with the change in the seasons, he explained. We rely on The Chefs’ Warehouse for everything else including many of our proteins and centerof-the-plate items like our current favorite, the Iberico Pork Belly from Campo Grande, who offer amazing Iberico Pork Products imported from Spain. We use their pork belly “steak” sous vide in the bao buns currently on our menu. We use The Chefs’ Warehouse for our everyday staples as well as for our more esoteric molecular gastronomy items, and for everything

else in between!”

As Chef Pasternack and his talented team gear up to open their second establishment, TacoDia, in neighboring Newtown, CT diners are undoubtedly wondering what they can expect from this new venture. Rest assured, the same dedication to showcasing local flavors and creating unforgettable dining experiences will be carried over from Bailey’s Backyard to TacoDia.

One of the key factors that contribute to the success of Bailey’s Backyard and will undoubtedly be instrumental in the success of TacoDia is the partnership with Chefs Warehouse, a renowned distributor known for their commitment to sourcing the finest ingredients for chefs across the country. Chefs Warehouse has played a vital role in helping Chef Pasternack

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Chef Forrest Pasternack

“At Bailey’s we change the full menu every six weeks or so as items from our local farms come and then go with the change in the seasons.” — Chef Forrest Pasternack Pasternack’s signature dish: roasted Hudson Valley chicken under a brick

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NEWS

SELF-SERVE TECHNOLOGY

EATERTAINMENT VENUES SHIFTING TOWARD A SELF-SERVE-CENTRIC MODEL

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he concept of eatertainment, which blends dining with entertainment, is experiencing a remarkable resurgence. Postpandemic, this sector has shown not just resilience but significant growth, evidenced by a 23% year-over-year increase in visits as of January 2023, according to industry reports. This surge underscores a robust demand for experiences that seamlessly combine dining and drinking with interactive entertainment, presenting unique opportunities for entrepreneurs and business owners.

In these dynamic eatertainment spaces, the traditional roles of guests and hosts are undergoing a transformation.

Patrons are no longer just passive diners;

they are active participants in their own dining experience. Embracing the freedom to choose and serve themselves, each visit evolves into a unique, tailormade adventure.

Understanding the Self-Pour Beverage Model Self-serve technology, as pioneered

by PourMyBeer, perfectly complements these environments by enhancing the guest experience through autonomy and a playful approach to beverage selection. This innovative approach to beverage service allows patrons to pour their own drinks like beer, wine, cocktails, and non-alcoholic beverages from self-pour taps.

Patrons are no longer just passive diners; they are active participants in their own dining experience. Embracing the freedom to choose and serve themselves, each visit evolves into a unique, tailor-made adventure.

As a leader in the self-pour arena, PourMyBeer has established a significant global presence, with over 500 locations across 29 countries. Notable venues like Dave & Buster’s have successfully integrated a self-serve-centric beverage model, leading to increased customer engagement and satisfaction.

This model aligns well with the current consumer trend towards personalized and autonomous dining experiences.

Similarly, GreatLIFE Golf & Fitness Club’s adoption of self-pour technology has not only streamlined operations but also significantly elevated the customer experience, demonstrating the technology’s versatility and appeal in diverse settings.

Diverse Applications of Self-Serve in Eatertainment The versatility of self-serve technology is increasingly evident in its widespread application across a variety of eatertainment settings. This innovative blend of dining and entertainment, fueled by the surge in popularity of self-pour technology, is redefining the customer experience in several notable areas: • Sports and Gaming Venues: In venues ranging from F1 arcades to bowling alleys such as Twisted Pin, self-serve technology introduces a dynamic element to these interactive spaces. These sports-centric venues offer a unique combination of interactive entertainment and social drinking, significantly

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enhanced by the self-pour concept. The autonomy provided by self-serve systems allows guests to engage with the entertainment while enjoying a diverse range of beverages at their leisure, creating a more personalized and enjoyable experience.

• Pickleball Venues: The growing popularity of pickleball has led to the development of dedicated venues like Crush Yard, Pints & Paddle, and Wolverine Pickleball. These locations highlight the ideal integration of self-pour systems with sports, offering an engaging atmosphere. Players can enjoy the energetic sport and then relax with a self-serve drink, making these venues popular for sports enthusiasts and social gatherings.

• Golf Simulators: Venues like Top Golf and Putt Shack represent ideal candidates for a self-serve-centric model.

The combination of golfing activities with a social setting makes these venues perfect for integrating self-serve options.

Imagine the enhanced experience where players can conveniently pour their own drinks without leaving the game, blending the excitement of golf with the enjoyment and convenience of self-service.

Expanding into Franchised Locations Franchised locations are increasingly recognizing the advantages of self-pour systems, not only as a means to attract

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FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY:

UNDERSTANDING THE IMPACT: THE STATE OF NY TIP CREDIT, MEAL CREDIT, UNIFORM MAINTENANCE PAY AND EXEMPT EMPLOYEE SALARY THRESHOLD CHANGES

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new year seems to always bring change. Once again as we welcome 2024, change has come with the flipping of the calendar. Earlier in the Fall, Gov. Kathy Hochul signed into law increases to New York’s minimum wage, the New York State Department of Labor (NY DOL) and issued proposed changes to the tip credit, meal credit, uniform maintenance pay and exempt employee salary thresholds.

Late last month, she signed those changes. With that, we turned to our Fox Rothschild’s New York Labor and Employment Group. lead by Timothy Gumaer, Glenn Grindlinger and Carolyn D. Richmond to get their perspective of the impact of these changes on New York City’s restaurant community. For nonexempt (i.e., hourly) employees, employers should prepare new rate of pay

If the tip credit is eliminated it will cost restaurants and bars in New York about $12,000 more per year to employ each full-time tipped employee (servers, bartenders, bussers, runners, et al.), which is based on 40-hour work week. forms that accurately reflect the new minimum wage and any changes to the tip credit and/or meal credit, where applicable. Employers must also be aware of the changes to uniform maintenance pay and be ready to comply with those new rates where necessary. Employers should also work with their payroll providers to ensure that their pay stubs accurately reflect these changes.

For exempt (i.e., salaried) employees, employers should review these new sal-

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ary requirements and ensure that those employees are being paid at least the new minimum weekly amount. However, as a reminder, the salary threshold is only one part in determining whether an employee is properly categorized as exempt from overtime requirements; these employees must also perform particular duties to also be exempt from overtime, depending on their position.

Employers should thus take the time to review those duties performed by their exempt employees to ensure that they are appropriately categorized as being exempt from overtime requirements.

Governor Hochul’s signature in May has kicked off a series of increases to New York’s minimum wage that will occur over the next few years. The first increase took effect on January 1, 2024. Additional increases to the minimum wage are also set for January 1 of

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. Learn more at https:// www.thenycalliance.org/

2025 and 2026. Employers must therefore work with their payroll providers to ensure that their rate of pay forms and paystubs are updated and comply with the upcoming minimum wage increase prior to the New Year or risk substantial legal liability.

Employers should understand that these changes are not yet final. While it is very likely that these will be the final numbers, employers should look for a final announcement by the NY DOL later this fall. Once such an announcement is made, employers must ensure that they comply with the law.

The Proposed Regulations address increases to the tip credit for food service workers that will occur simultaneously with the minimum wage increases. As a reminder, a “food service worker” is any employee, other than a delivery employee, who is primarily engaged in the serving of food or beverages to guests, patrons or customers and who regularly receives tips from such guests, patrons or customers. Such employees typically include servers, bartenders, bussers and runners.

Governor Hochul DID NOT SIGN OFF ON A TIP CREDIT CHANGE last

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POWER TO THE PEOPLE BRINGING THE POWER OF HOBART & TRAULSEN TO THE PEOPLE WHO NEED IT MOST...

AT AN AFFORDABLE PRICE.

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NEWS

By Skylar Brennan

REAL ESTATE TRENDS

VETERAN BROKER ZWICK UNVEILS TRENDS FOR SUMMER ‘24 HAMPTONS RESTAURANT MARKETPLACE

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very year, New Yorkers flock to the Hamptons, in hopes of enjoying the sun, atmosphere and great food. In Southampton, a key real estate player that is behind the scenes of many Hampton favorites is Hal Zwick.

Zwick, of Compass Real Estate, an experienced Manhattan advertising professional is also a seasoned Hamptons business owner. Throughout his professional journey, he has not only demonstrated a profound understanding of the industry but has also successfully navigated the competitive landscape.

The aftermath of the pandemic has disrupted the normal functioning of businesses, and the restaurant industry is no exception. In Southampton during the post-COVID-19 era, restaurateurs have faced numerous

Hal Zwick

“There’s certainly always a place for great seafood but the Southampton market needs a great steakhouse.” — Hal Zwick challenges, with staffing shortages and inflation being prominent issues.

“Restaurant owners have been hit on all ends,” Zwick explained when asked how the restaurant business is handling the changes in our new world.

To stay ahead of the competition, Zwick has worked with his Hampton’s restaurant clientele to find a unique solution. He has assisted East End operators to overcome staffing shortages by providing housing for their employees. Compass Real Estate was involved in helping restaurants procure older motels and houses to house their workers. This provided a more cost-friendly option to people in the restaurant industry who could not afford housing in the expensive Hampton neighborhoods.

In the post-COVID era, a notable trend has emerged with an increasing number of individuals choosing to stay in the East year-round. The year-round weekend population has reached unprecedented levels, signifying a significant shift in lifestyle and residency patterns. This could be attributed to changes in work dynamics, with remote work becoming more prevalent, allowing individuals the flexibility to choose where they reside.

While discussing the restaurant industry in Southampton, Zwick talked about the most sought-after concepts for restaurants on the East End of Long Island. “There’s certainly always a place for great seafood, but the Southampton market needs a great steakhouse,” Zwick noted. Last year,

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an elevated Mexican restaurant, El Verano, opened, partially fulfilling the need for diverse cuisine. El Verano has done exceptionally well and is a favorite among locals. Zwick pointed out what diners are looking for in eateries, and the answer is not likely what you would expect.

“People are not necessarily looking for white tablecloth, high end restaurants as much out here; they have that in the city. They’re looking for quality food and a casual atmosphere,” Zwick explained. Hampton Bays is a bigger opportunity for restaurateurs, with more revenue opportunity than ever before. The distinctive advantage lies in the abundance of waterfront real estate available for restaurants, a factor that distinguishes Hampton Bays from Southampton, with an already diverse array of restaurants.

Zwick explained that the rents are less expensive there, with a more casual vibe but equally beautiful beaches.

When considering where to open, the restaurant visionary Zwick, emphasizes a key strategy: identify a gap in the market and introduce a novel concept that the area currently lacks. “This approach involves a thoughtful analysis of the local culinary landscape and consumer preferences to discern untapped opportunities,” Zwick detailed. “This can be done in several ways, such as

evaluating existing competitors to ensure that the proposed restaurant concept is distinct and complements the local dining options rather than replicating what’s already available as well as market research and analysis.”

“Consider the strengths and weaknesses of competitors to position the new venture strategically,” Zwick concluded. By meticulously assessing the market, understanding the local community, and offering a fresh and distinctive concept, Zwick’s advice for Hampton’s 2024 underscores the importance of strategic planning and innovation in establishing a successful restaurant in a competitive market.

If you are looking for a unique Hamptons opportunity, you can contact Mr. Zwick by phone at 631-678-2460. He can be reached via email at hal.zwick@compass. com. Zwick will be able to guide you through the process of finding a unique Hamptons restaurant opportunity.

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SCOOP

INSIDER NEWS FROM THE FOODSERVICE + HOSPITALITY SCENE Do you have the SCOOP on any foodservice and hospitality news?

Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

FERRARO FOODS OPENS LARGEST FOOD DISTRIBUTION CENTER ON LONG ISLAND SCOOP has learned that Ferraro Foods, one of the country’s largest specialty distributors of food and foodservice supplies to pizzerias and Italian restaurants, celebrated the grand opening of its 230,000 square-foot distribution center, the biggest of its kind on Long Island, the company’s newest facility which significantly expands its presence in the world’s largest, most concentrated pizza market.

After more than 35 years on Long Island, which is home to more independent pizzerias than any place in America, Ferraro is moving into a newly renovated facility and more than doubling its presence in the country’s most important market for pizza and Italian eateries. The expansion represents a major eco-

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nomic investment on Long Island and further solidifies its position as a leading distributor of specialty food and foodservice supplies.

HOSHIZAKI AMERICA, INC. ANNOUNCES ALLAN DZIWOKI AS PRESIDENT SCOOP has learned that Hoshizaki America, Inc., a leading name in commercial refrigeration and ice machines, proudly announces the appointment of Allan Dziwoki as the company’s new President. Allan assumes this pivotal role from Chris Karssiens, who is transitioning to the Hoshizaki Americas Region President position full time. Having joined Hoshizaki in February 2022, Allan brings over two decades of invaluable experience in the HVAC industry to his new role. His seamless integration into Hoshizaki America and the broader foodservice industry re-

flects his commitment to excellence and forwardthinking leadership.

Chris Karssiens, the outgoing president, expressed enthusiasm about Allan’s appointment, saying, “We are excited to have Allan lead Hoshizaki America into its next phase of growth.

His extensive sales and marketing experience, analytical mindset, and focus on customers will be instrumental in propelling the company forward and Allan Dziwoki ensuring continued

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success.”

Under Allan’s leadership, the Hoshizaki America team is poised to amplify its focus on sales, marketing, and, most importantly, customer satisfaction.

With a strategic vision for growth and a commitment to excellence, Allan aims to build on the company’s strong foundation, steering it towards new heights.

Hoshizaki remains dedicated to delivering innovative solutions in commercial refrigeration and ice machines. As the company’s leadership undergoes this transition, Hoshizaki reaffirms its unwavering commitment to providing top-tier products and services to its valued customers.

Hoshizaki America, Inc., a member of the Hoshizaki Group, is a leader in the design, manufacturing, and marketing of a wide range of products for the foodservice industry including ice machines, refrigerators, freezers, prep tables, display cases and dispensers. With headquarters in Peachtree City, Georgia and a second manufacturing facility in Griffin, Georgia, Hoshizaki America employs over 900 people nationwide. Hoshizaki’s attention to detail, continuous innovation, and commitment to the highest standards ensures its customers have exceptional quality products. Hoshizaki has earned ENERGY STAR® Partner of the Year – Sustained Excellence multiple years in a row for superior energy efficiency achievements. For more information, visit Hoshizaki America at hoshizakiamerica.com.

MANITOWOC ICE ANNOUNCES 2024 DISTRIBUTOR PARTNERSHIP LOCATIONS SCOOP learned that Manitowoc Ice, a Pentair Company, and a leading provider of commercial ice makers, recently announced an extension of Western Pacific Distributors and Baker Distributing partners into the following locations: • Honolulu, HI – Western Pacific Distributors • San Diego, CA – Western Pacific Distributors • Oklahoma City, OK – Baker Distributing • Abilene, TX – Baker Distributing • Ardmore, OK – Baker Distributing • Lubbock, TX – Baker Distributing • Tulsa, OK – Baker Distributing Manitowoc Ice continues to deliver leading commercial ice makers to the market through our distribution channel. Our channel partners exemplify the values held by Manitowoc Ice, and we are happy to expand our relationship into these locations through our distribution partnership.

Western Pacific Distributors is a family-owned business established in 1979 as a wholesaler of commercial food service equipment. WPD’s team of experienced sales and customer service members are 90 • January 2024 • Total Food Service • www.totalfood.com

available to assist the dealer network as well as the industry consultants and designers for the factories that they represent in specifying the customer’s needs. https://www.teamwpd.com/ Since 1945, Baker Distributing Company has provided exceptional customer service and high-quality HVAC/R and foodservice equipment, parts and supplies to customers all over the United States. With more than 200 locations in 23 states, they offer a wide range of products for residential and commercial applications. https://www.bakerdist.com/ At Manitowoc Ice, we’re dedicated to providing more opportunities for an effortless workflow in your kitchen, harnessing our thoughtful engineering and expertise for streamlined designs and functionality. To provide these practical strategies for your challenges, we’ve curated our extensive portfolio towards deliberate diversity and versatility. Backed by decades of experience in the industry, our products are relentlessly reliable, built to last and withstand the daily pressures of foodservice demands. That’s the same dependability reflected in our own strong support network, providing the consistent service you need at every stage of your business. https:// www.manitowocice.com/

LOGAN MCCOY JOINS ELECTROLUX PROFESSIONAL GROUP AMERICAS AS CORPORATE CHEF, EAST SCOOP learned that Electrolux Professional Group, a global foodservice equipment manufacturer, announced that Logan McCoy has joined the Americas marketing team as Corporate Chef, East.

McCoy, who has extensive experience in the food industry, will support the strategic growth and development of the full portfolio of Electrolux Professional Group products in the Americas, while also serving as culinary advisor and brand ambassador to provide sales and marketing support on the east coast.

“Having the opportunity to work with state-of-the-art culinary technology was an intriguing aspect of this job,” said McCoy. “Electrolux Professional Group Americas provides a platform for culinarians to create and learn while simultaneously contributing to environmentally conscious practices. The company’s dedication to innovation and sustainability is exciting to me personally, along with allowing me the chance to build dynamic relationships with customers.”

McCoy has more than 15 years of experience in the food service industry, most recently as the Culinary Innovation Chef at Nestle Professional in Solon, Ohio. He is a Certified Research Chef and holds degrees in Culinary

Chef Logan McCoy

Arts and Food Service Management as well as an MBA from Johnson & Wales University. He can be reached at Logan.McCoy@electroluxprofessional.com.

DOORDASH RELEASES TREND REPORT SCOOP heard that bananas, Roma tomatoes, and strawberries topped the list of grocery orders delivered on the DoorDash platform. The food delivery service unveiled Dash From the Past 2023 which captured trends from the year.

After strawberries, common grocery items purchased included cucumbers, cilantro, milk, eggs, iceberg lettuce, red onions, and blueberries. Many of the top grocery items included fruits and vegetables.

“This year, consumers leaned into healthy habits, stocking up on ample fruits like bananas, Roma tomatoes, strawberries, and blueberries,” according to DoorDash.

Some of its 2023 trends are as follows: • Persistent planners: Many consumers ordered ahead. Chicago is the city that plans orders ahead the most, followed by Los Angeles, San Francisco, Houston, Atlanta, Dallas, Denver, and Philadelphia.

• Holiday hangovers: On the days after holidays like St. Patrick’s Day, Halloween, and New Year’s Eve, DoorDash noted that orders tend to spike for ibuprofen (upwards of 400 percent the day after Halloween).

• Quirky combos: This year, interesting order combinations were found pairing unlikely foods with Double-

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Dash, a service that allows customers to order simultaneously from different locations. The most unexpected pairings included hot sauce and cinnamon twists, hashbrowns and soda, and fries and chili.

• More caffeine, please: Los Angeles, Chicago, and Houston brewed up the most coffee orders this year.

Top coffee orders included Iced Caramel Macchiato, Cold Brew, Iced French Vanilla Coffee, Iced Mocha, and Americano!

• How sweet: Decadent desserts were ordered online with high frequency. The top-ordered offerings included donuts, chocolate brownies, and strawberry cheesecake.

DoorDash noted that eight of the top ten food items ordered this year didn’t require utensils. They are, in descending order, fries, chicken quesadilla, mozzarella sticks, garlic naan, spicy chicken sandwich, pepperoni pizza, chips and queso, traditional wings, Cobb salad, and fried rice.

Its 2024 predictions include: • Holiday Hosting, Delivered: Entering the holiday season and the new year, DoorDash expects more consumers will use delivery for their hosting needs.

• More Business and Pleasure: More people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore.

• Living Like a Local: With the increase of “slow travel,” more consumers are emphasizing connection with local people and culture versus more traditional tourist behaviors. This may translate into an increase in activities like cooking while traveling.

• Late-Night Snacking: With the rise of internet trends like “girl dinner” this year, 2024 will be the year of late-night snacking, with more consumers ordering delivery for food at night.

MCCORMICK REVEALS FLAVOR OF THE YEAR SCOOP discovered that McCormick unveiled the 24th edition of its Flavor Forecast, an annual report that dives into the latest culinary trends shaping the way people prepare and enjoy food. With this year’s report, the spice maker announced its flavor of the year: tamarind.

“For nearly 25 years, McCormick has forecasted global flavor trends through our Flavor Forecast report.

After all this time, there is still no shortage of trends to uncover which allow us to continue to shake up the way people cook, flavor, and eat,” said Tabata Gomez, CMO at McCormick.

Tamarind, a spice native to Africa, India, and the Middle East, has lent its acidic, tangy-sweet flavor to Latin, Caribbean, and Mexican cuisines for centuries.

To honor the flavor, the brand has created Tamarind & Pasilla Chile Seasoning (pictured above). The flavor will be featured in several limited-edition, tamarind-infused 92 • January 2024 • Total Food Service • www.totalfood.com

Tamarind Fruits hang on a tree branch

menu items at Black Tap Craft Burgers & Beer locations nationwide in February 2024.

“This year, we’re thrilled for people to experience the taste, versatility, and tang of Tamarind,” said Hadar Cohen Aviram, executive chef and senior manager of culinary development, at McCormick. “It is the perfect ingredient to incorporate in savory and sweet dishes which is evident through the creative, flavorful, limitedtime dishes we are proudly co-developing with Black Tap.” Other flavor predictions and trends identified in the brand’s Flavor Forecast 24th Edition include: • Sour Power: From tamarind to coconut vinegar, acidic agents are stepping into the spotlight to open our senses, boost craveability, and even help “cook” without heat.

• Thoughtfully Borrowed: Starting with a dash of something that’s “you,” these conscious cultural combinations pay homage and respect to both roots and backgrounds, creating a celebration of flavor, experience, and cuisine.

• Indulgence Redefined: Two ways this trend comes to life are through “newstalgic” and food “maximalism.”

Newstaglic: What’s old is new again, with restaurants reintroducing childhood favorites with a gourmet twist.

Food maximalism: By layering flavors and textures in creative, fun, and always thoughtful ways, you can experience flavor to the max.

JAMES BEARD FOUNDATION POLLS INDEPENDENT RESTAURANTS SCOOP learned that while diners are paying more, chefs are making less, signaling issues lurking below the surface in the restaurant industry, according to a report from the James Beard Foundation. The 2023 Annual Industry Report provides a data-driven look at the current state of the independent restaurant industry.

The survey was fielded between October 23 and November 13, receiving more than 250 responses from chefs representing independent restaurants and operators.

Despite the industry being at its most stable since

2019, customers being more educated and engaged around the issues impacting the food system, and strides made in creating sustainable and equitable conditions for employees, rising costs hamper both operations and the public’s dining out frequency.

The independent restaurant industry appears to have bounced back following tremendous challenges from the pandemic: over one-third of respondents reported more customers in 2023 than in 2022, 47 percent reported higher check averages in 2023, a slight majority reported tracking better or the same as 2019, and 72 percent report increasing menu prices by 10-25 percent in the last year. However, economic-driven challenges are proving margins are tighter than ever before, with 53 percent of respondents reporting lower profits in 2023.

This is largely driven by: • Rising food and labor costs: 52 percent reported needing to raise wages 10-25 percent; only 16 percent of respondents did not raise wages, • Inconsistent consumer behavior: While 36 percent of respondents saw an increase in customers, even more saw fewer customers in 2023 than in 2022.

“While we are encouraged to see the beginning of a return to pre-pandemic dining trends, we recognize the many headwinds restaurant owners and operators continue to face,” says Clare Reichenbach, CEO of the James Beard Foundation.

In looking towards the next year, restaurant owners and operators expect to see much of the same issues, largely due to increasing food and labor costs and decreased consumer spending due to economic inflation.

Even with the bleak outlook, many respondents remain optimistic as a result of: • Continued distance from the COVID-19 pandemic shutdown, • An increase in consumer education around issues that impact both the independent restaurant industry and the food system.

• A drive to create better working conditions and benefits for industry employees, • Advocacy efforts promoting change across the hospitality sector.

GHOST KITCHENS LOSE STEAM SCOOP heard that ghost kitchens, a foodservice business that serves customers exclusively by delivery or pickup, gained popularity during the pandemic and were projected to make up more than 20 percent of the restaurant industry by 2025; the concept, however, is now crashing, reported by CNN Business.

The latest example of a shift in the market is Krogerbacked Kitchen United’s announcement that it would sell or close its locations.

During the pandemic, restaurant owners and investors saw ghost kitchens as a cheaper solution to begin

continued on page 94

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SCOOP

INSIDER NEWS, from page 92

or grow their business, compared to traditional sit-down dining restaurants. They also were an opportunity to pilot menu concepts or items with less overhead.

“Coming out of the pandemic, a boatload of restaurants closed. There was a lot of vacant restaurant real estate, especially in cities. There was hope that this valuable real estate could be put to use,” said John Gordon, a restaurant consultant. “Chains wanted to bring in new products in a cost-effective fashion.”

However, the concept confused the public who couldn’t find their restaurants, go in-person to see where their food was prepared, or report order issues effectively.

As people began returning to restaurants, the “mystery meal world of virtual restaurants wasn’t as necessary,” said Stephen Zagor, a restaurant industry consultant and adjunct professor at Columbia Business School.

“We care a lot about what my restaurant is about, and how fresh and delicious the food is.”

On the business side too, running a ghost kitchen poses many challenges, as they rely on third-party delivery providers that charge high fees.

SIGNIFICANT SHRINK ATTRIBUTED TO SELF-CHECKOUT SCOOP heard that losses amounting to roughly 3.5 percent of sales have been attributed to self-checkouts, according to research from Grabango a grocery tech company. When compared to their traditional cashier counterpart, that equates to 16 times more loss.

Retail shrink costs U.S. retailers $100 billion a year.

Shoplifting and employee theft account for two-thirds of this amount while internal process/control errors account for most of the rest, noted Grabango. Partial shrink is the most common and costly form of shoplifting, where a shopper pays for some of their purchases, but not the full amount. For example, a shopper might have three cans of soda but only scan two of them or might type in a code for a lower-priced item. Grabango’s study revealed most of these activities occur at self-checkout.

“Shrink is a large and growing issue for grocery and c-store retailers,” said Grabango founder and CEO Will Glaser.

To evaluate shrink rates for self-checkout systems, Grabango used computer vision to analyze nearly 5,000 retail transactions, comparing items the shoppers picked up during their shopping trip with transaction data to see what was actually purchased.

This company’s analysis revealed that 6.7 percent of self-checkout transactions had at least some amount of shrink compared to 0.32 percent with cashiers. On a revenue basis, the analysis suggested a shrink rate of 3.5 percent for self-checkout machines versus only 0.21 percent for conventional cashiers.

MONTAUK BREWING EXPANDS DISTRIBUTION ACROSS THE SOUTHEAST AND LAUNCHES IN FLORIDA

JEAN-GEORGES VONGERICHTEN’S CULINARY CREATIVE MANAGEMENT NAMES RAFFAELE PIARULLI CEO

Raffaele Piarulli A sample of Montauk Brewing’s beers

SCOOP learned that Montauk Brewing Company the #1 and fastest-selling craft brewer in Metro New York according to Nielson1 data known for its exceptional beers and a subsidiary of Tilray Brands, Inc. is expanding its distribution into Florida. Montauk will bring two of its most popular styles, Wave Chaser India Pale Ale and Surf Beer Golden Ale, to the Sunshine State’s burgeoning beer market.

Starting with a launch in the Tampa-St. Petersburg Metropolitan Area, through partnerships with Great Bay Distributors, Pepin Distributing, and Gold Coast Eagle Distributing, Montauk Brewing is set to quench the thirst of Florida’s beer market. The rollout is a major milestone in Montauk’s growth plan, which has seen its presence expand significantly in New York, New Jersey, Connecticut, Rhode Island, Pennsylvania, and Georgia.

“We are incredibly excited to bring Montauk Brewing to Florida’s vibrant beer scene. The Sunshine State is a great opportunity for Montauk, with new drinkers that we’re eager to introduce to our coastal-inspired brews and a strong contingent of New Yorkers who are already fans,” said Terry Hopper, VP Sales of U.S. Beer at Tilray.

A light, easy-drinking brew, Surf Beer Golden Ale (4.5% alcohol by volume (ABV)) is an ode to keeping it simple and enjoying the No-Frills Good Life all year long. Wave Chaser IPA (6.4% ABV) is Montauk’s signature, approachable IPA packed with El Dorado, Azacca, Columbus and Chinook hops for incredible tropical and pine aromas and waves of endless flavors. Both will be available on draft and in six-packs of 12-ounce cans.

SCOOP heard that Culinary Creative Management Company, which oversees operation of a number of Jean-Georges Vongerichten restaurant properties in New York City, has named Raffaele Piarulli its CEO. The former Eataly executive will oversee operations in New York City’s Seaport district. Which includes The Tin Building, a 54,000 square-foot venue with 14 restaurants and bars.

Piarulli is a veteran of the Eataly food hall and retail chain, which has 45 locations worldwide. He started at its first location in Turin, Italy. He launched the New York Eataly’s first location and became executive vice president for North America in 2019 and chief operating officer in 2022.

OPENINGS: LAS VEGAS, NV: Bazaar Meat by José Andrés inside SAHARA Las Vegas announces Frank Medina as its new executive chef.

As part of the restaurant’s original team, Medina helped open Bazaar Meat in 2014 and worked at the concept for four years until 2018. Returning as executive chef, Medina brings more than 15 years of experience in the culinary industry to his new role.

As executive chef, Medina is responsible for designing menus, creating new dishes, planning and directing food preparation and culinary activities, estimating food and labor costs, managing the kitchen and restaurant

continued on page 96 94 • January 2024 • Total Food Service • www.totalfood.com

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INSIDER NEWS, from page 94

staff, overseeing budgets and ensuring all food and hygiene standards are met. In the coming months, he seeks to increase restaurant sales and lower the cost of goods sold.

NEW YORK CITY: ‘Sopranos’ and ‘White Lotus’ Actor Michael Imperioli and his wife Victoria opened Scarlet, a bar and restaurant on the Upper West Side. The duo has teamed up with restaurateur Jeremy Wladis (Good Enough To Eat, Harvest Kitchen) for the new venture. Of course, there will be a cocktail named the White Lotus, a clarified punch of Don Q Cristal rum, pineapple, yuzu, coconut sugar, and Champagne. Head bartender Matt Burkhardt has also created original drinks like the Pisco Pink Panther alongside classics like the French 75.

Frank Medina

Prior to rejoining the Bazaar Meat team, Medina recently served as executive sous chef at Zuma Las Vegas, chef at CUT by Wolfgang Puck and cook at Somni Los Angeles.

He is heavily inspired by his mentors and celebrated chefs Laura Vargas for her leadership and passion for the craft, Aitor Zabala for his strictness and technique and Steve Kestler for his creativity and ethics.

Originally from Cuba, Medina attended the University of Havana where he earned a degree in computer science engineering. Outside of his role at Bazaar Meat, he volunteers at his church, spends time with his wife and young son, watches baseball and UFC and practices woodworking.

“Nearly 10 years after opening Bazaar Meat, I am ecstatic to return to the five-star concept as executive chef,” said Frank Medina, executive chef, Bazaar Meat by José Andrés.

“I look forward to continuing to offer guests world-class dining experiences inside the all-new SAHARA Las Vegas.”

LOS ANGELES, CA: Prominent LA baker Nicole Rucker recently opened a second location that now brings her baked goods to the Westside. Fat + Flour first debuted as a stall at Downtown’s historic Grand Central Market in 2019, expanding to Culver City with new savory dishes, coffee, and indoor seating for 50. The Westside menu includes panini made with focaccia expert Luca Quinn.

FT. LAUDERDALE, FL: Fort Lauderdale’s newest waterfront hidden gem Café Bastille FTL is officially open. Downtown Miami’s beloved Café Bastille has officially brought its Parisian flair to Fort Lauderdale . The 40-seat dining room and 80-seat patio will serve as a waterfront oasis in the heart of the Riverwalk District where guests can escape the bustle of the city.

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Michael Imperioli

-Acadia has opened, a brasserie from Chef Partner Ari Bokovza and the restaurant group behind Barbounia, Monterey, Marseille, Nice Matin, and Dagon and 15 spots in all from Chef Driven Hospitality.

-Daniel Boulud’s famed Upper East Side Restaurant Café Boulud is back open at a new location on 63rd Street near Park Avenue.

-David Burke has opened Park Ave Kitchen, a twoconcept restaurant that is a modern American brasserie for upscale dining and a European-style café for grab-n-go or grab-n-stay.

-Chez Messy introduced its spirited Tapas lounge to Harlem’s Washington Heights neighborhood offering a spirited ethos rooted in quality food, creative cocktails, a curated wine selection, music, and art. The restaurant’s 2-story-high Industrial glass and wrought iron façade punctuated by floral accents gives way to a dark and sultry 1200 sq ft restaurant, bar, and balcony wrapped in tin ceilings, antique mirrors and glass, antique hardwood floors, and plush fabrics. The restaurant’s eclectic design aesthetic is somewhat whimsical with a flair for the dramatic, illustrated by vibrant murals hand-painted by artist Chris Rios, playful neon lights, and an array of chandeliers unevenly hung from the 20-foot ceiling. Live entertainment with the incomparable flamenco dancer Nélida Tirado is featured on Wednesday evenings. Dancers, a vocalist, and a Spanish guitar player accompany Nélida.

from page 62 that’s needed. For example, hood filters are usually maintained by the kitchen staff and cleaned daily or at least every other day. All sensors and heat detectors are required to be cleaned and tested four times per year and fire alarms are tested monthly. There is required upkeep in any valuable technology, we help make sure that you have the skills you need to keep your assets worth your time and money.

To ensure that you’re maximizing value in the selection of the right air system, we offer multiple styles of systems and opportunities for rebates as well. We’re also understanding of changes in appliances over time. A restaurant evolves and they may need an additional hood or another sink, we’ll discuss options with you to make sure you’re maximizing your kitchen investment.

One of the keys to finding the right air system for our customer base are the service and support professionals on our team. We understand just like you do with your restaurant’s staffs that we are only as good as the technician that is in your kitchen or dining room helping you to design the right solution.

The evolving landscape of businesses — from corporate to mom-and-pop — needs reliable service workers. Day & Nite strives to be there for any business, to help make sure that you can run at your highest capacity of excellence, without having to worry about technical plumbing, air quality, or refrigeration issues.

We also understand that each and every project adds to that database of knowledge.

Experience is a major factor in any big decision and that’s where we come in. After installing the refrigeration units in both Yankees Stadium and the Javits Center in the late 1970s, we proved to the industry that we’re capable and trustworthy for operations big or small, on time and on budget. As we enter a new year and seek to pioneer the burgeoning hospitality air quality marketplace, we have doubled down on that commitment.

Ensuring excellent air quality in both the dining areas and kitchens of a restaurant should be a top priority on every restaurant owner’s agenda in 2024. The importance of providing a clean and healthy environment for patrons and you team, cannot be overstated.

We are here to answer your questions and help you make the right air system decision.

Learn more at wearetheone.com.

Your customers’ trust is in your hands So put your hands in Elara brand gloves Show guests you care about their health. Protection you can count on, from the brand you trust.

elarabrands.com Sold through authorized distributors

For each case purchased, Elara donates a meal for a person struggling with hunger in America

January 2024 • Total Food Service • www.totalfood.com • 97

NEWS

OPENINGS

INTRODUCING KINTSUGI: AN OMAKASE SUSHI ATELIER IN NYC

T

ucked away on the fringes of SoHo, Tribeca and Hudson Square is Kintsugi Omakase, an understated, fashionable sushi atelier from New York-based creative partners Ashe Yeung, a designer, and Tim Madrid, an Art Director. They, along with Executive Chef Victor Chen (formerly of New York Sushi Ko), and General Manager JC Myska have brought the name “kintsugi”—the Japanese art of putting broken pottery pieces back together with gold to embrace imperfections—full circle. The team has removed much of the rigidity found in many omakase sushi services around the city in favor of a more relaxed experience that focuses on care and passion.

The small jewel box sushi counter seats 10 and serves three tiers of premium omakase which include seasonal appetizers and sushi: The Kintsugi Omakase, a 16-course service for $195; The Soho Experience, a 13-course experience for $155; and The Grand Street Classic, a 10-course meal for $95. All tastings also include a sushi chef ’s choice of handroll, gourmet miso soup, tamago, and seasonal dessert.

Chef Victor prepares his sushi in the traditional edomae style, but unlike many other sushi chefs, he does not solely use Japanese ingredients. A long-standing relationship with fishmongers allows Kintsugi Omakase to offer locally sourced fish, enabling for a broader selection.

Regardless of which experience is chosen, Chef Victor’s service always includes some of his imaginative starters with exciting flavor combinations: Spanish Mackeral lightly smoked and served with grated green apple, representing “the Big Apple”; Ankimo, monkfish liver topped with a piece of Narazuke (melon pickled in sake lees); and his signature Amadai, tilefish with crispy scales and accompanied by baby corn and shishito pepper, which remains constant.

The nigiri progression may feature selections such as: Seabream sourced from Greece; Toro Sarawa, the winter season Spanish Mackerel, that fish-

Chef Victor in action

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ermen branded “Toro” to emphasize the extreme fat content; Akami-zuke, lean bluefin tuna marinated in soy sauce; Otoro, tuna sourced from Boston, which is currently in season; Keiji baby Salmon; and Nodoguro, blackthroat seaperch that is often referred to as the “Wagyu of the sea”. Chef Victor’s signature Smoked Uni Nigiri, a blend of four uni varieties lightly smoked and served draped over rice wrapped in nori, is served nightly in each omakase tier.

The nigiri portion of the meal is followed by Chef Victor’s signature Grilled Black Cod with soy-cured egg yolk rice donburi; a handroll, made with tuna tartare with minced tuna and scallop; and Unagi, freshwater eel that is sourced from Maine, delivered live to the restaurant, and fileted inhouse.

Seasonal desserts rotate, with an emphasis on Tamago, which is lightly sugared and torched for guests to enjoy warm. Also offered is a broad selection of ice cream imported from Japan such as traditional Japanese flavors of Hojicha and

Black Sesame ice cream.

The Kintsugi Uni Tasting is the perfect addition to any of the three premium experiences utilizing different types of sea urchin sourced from around the world based on seasonality and market availability.

The beverage program was developed by Partner Ashe Yeung. Its Sake program highlights rotating seasonal selections—now serving fall/winter, and sake pairings for each omakase experience. Featured Japanese Spirits, headlined by a selection of rare Japanese whisky and gin, as well as Japanese beer and wine.

The dining room is centered around the natural wood 10-seat sushi counter, which is framed by dark charcoal walls. Soothing light is filtered through Japanese wooden slats creating a relaxing mood. Each course is presented on dinnerware in collaboration with EM Ceramics and Spark Bird Studio who created an exclusive line of handcrafted, gold-fused dinnerware for Kintsugi.

Located at 28 Grand Street, New York, NY 10013, learn more at their website: www.kintsuginyc.com

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CHEFS’ HIGHLIGHTS

from page 80

source the signature menu items that have become synonymous with Bailey’s Backyard.

By working closely with Chefs Warehouse, Chef Pasternack has been able to access an extensive network of local farmers and artisans who share his passion for quality and sustainability.

From fresh produce and artisanal cheeses to humanely raised meats, the collaboration between Chef Pasternack and Chefs Warehouse ensures that the ingredients used in every dish at Bailey’s Backyard and Taco Dir are of the highest caliber.

The relationship between Chef Pasternack and Chefs Warehouse extends beyond mere ingredient sourcing.

They collaborate closely to develop new menu items, experiment with flavors, and stay ahead of culinary trends. This partnership has been instrumental in shaping the unique dining experiences offered at Bailey’s Backyard and will undoubtedly continue to drive the success of Taco Dia. Chef Pasternack puts the same care into electing vendors as he has in building his restaurant teams. “I have

LEGAL INSIDER

been working with my amazing rep, Jacob Hamilton, for many years now.

He is a fantastic chef himself, and understands everything that we do, and deals with as culinarians. Jacob and I originally met while we were both chefs working for the same group under another great chef Albert DeAngelis. The fact that real chefs have a place in the company and that we get access to thoughtfully curated items sets The Chefs’ Warehouse apart from the other companies out there. That, and the overall excellent customer support over the years makes it a great company that has grown but has not

strayed too far from its roots.”

Pasternack’s signature dish has become a Fairfield County classic.

“I like to use Nora Mill Granary Speckled Grits from Chef ’s Warehouse in our roasted Hudson Valley chicken under a brick,” the chef explained.

“Nora Mills was founded in 1876 and they still use the same French Burr Millstones as they did when they were founded and still power the turning of the stones each day to make the grits using the Chattahoochee River current passing by the mill. I love that Chef ’s Warehouse goes out of their way to find these amazing products,”

Pasternack continued. “We also use the Hudson Valley Chicken for this dish from the folks that brought us Hudson Valley Foie Gras. It is humanely raised, free-range and antibiotic free, not to mention it has an amazing depth of flavor. We also serve this dish with a Dijon-chicken jus and sauteed Kale — it is simple and a real comfort to eat.”

“As our group opens new restaurant spaces, we will continue our partnership with The Chefs’ Warehouse,” Pasternack concluded.

accommodations and promptly addressing accessibility issues as they arise will help organizations maintain compliance with ADA standards. Ensuring that online content is accessible to individuals with disabilities, including those using screen readers, is critical to avoiding potential legal consequences.

As the industry embraces the digital age for recruitment, understanding and addressing the legal challenges associated with online hiring is paramount. From compliance with statespecific laws to fostering diversity and

inclusion, restaurant employers must prioritize creating fair and transparent online recruitment processes. By staying informed about legal developments, implementing best practices, and leveraging technology responsibly, restaurants can attract top talent while mitigating legal risks in the dynamic landscape of hiring in the digital age.

As we enter the new year, a proactive approach to legal compliance in online recruitment will not only enhance the reputation of restaurants but also contribute to building a resilient and thriving workforce.

from page 72

secure online application platforms and establishing clear data protection policies is essential. Employers should regularly review and update their data protection policies, ensuring alignment with current privacy laws.

This includes providing clear information to applicants about data collection practices, obtaining necessary consents, and implementing robust security measures to protect applicant information. Regular training for HR personnel involved in the recruitment process can further strengthen an organization’s commitment to data

privacy and security.

Accessibility Compliance: Websites and online platforms used for recruitment must comply with accessibility standards outlined in the Americans with Disabilities Act (ADA).

Employers should conduct regular accessibility audits of their online recruitment platforms. This involves testing the website or platform with various assistive technologies to identify and address potential barriers to access.

Additionally, providing clear instructions for applicants on how to request

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CHICK-FIL-A

from page 2

contract requires Applegreen “to have at least one hot and cold food option available 24 hours a day at all locations,” Jennifer Givner, spokesperson for the Thruway Authority added.

“The Thruway’s 27 service areas provide safe locations to pull off the highway, refuel/recharge a vehicle, take a break from driving and grab a bite to eat,” Givner said.

When the redevelopment project is complete, Chick-fil-A will operate in 10 of the rest stops on the Thruway. Chick-fil-A will be able to operate within their normal hours under the current contract with Applegreen, meaning they will not be impacted by the proposed bill’s requirements and will still close on Sundays. “Chick-filA’s Sunday closure is a brand requirement which Applegreen factored into

ROSEBUD

their tenant plan,” Givner added.

When a winning bidder fails to fulfill their contractual obligations, it undermines the integrity of the procurement process and casts doubt on the selection criteria used. If a vendor cannot provide the services as promised, it raises concerns about their ability to deliver on other aspects of the contract. This can lead to a breakdown of trust between the vendor, the public entity, and the general public.

Chick-fil-A is known both for its chicken and for its locations being closed on Sundays. The popular fastfood chain says the practice was established by Chick-fil-A founder S. Truett Cathy when it first opened in 1946 so employees can enjoy time with their families and “worship if they choose.”

from page 4

unforgettable moments at Rosebud.

The transition into a catering-only event space ensures that this rich tradition will continue, albeit in a different setting. The allure and charm that made Rosebud a go-to destination for celebrations, business gatherings, and private events will be preserved, allowing guests to create new memories in a refined and exclusive atmosphere.

The success of Rosebud’s flagship location in Chicago has paved the way for the establishment of new restaurants in Chicagoland and across the country.

Behind the scenes, the driving force behind Rosebud’s success has always been its owner, Alex Dana. A visionary in the restaurant industry, Dana has expertly guided the establishment through its various chapters, adapting to changing trends while staying true to the values and principles that have made Rosebud a household name.

His commitment to excellence, attention to detail, and unwavering passion for providing exceptional dining experiences have been instrumental in shaping and maintaining the restaurant’s reputation. That lead to the City of Chicago recognizing the Rose-

bud and Dana in 2011. The landmark eatery at Taylor Street at Laflin Street added an honorary street sign marking Alex Dana Way. As Rosebud bids farewell to its loyal patrons, it does so with gratitude and a promise of continued excellence in the world of catering and private events. The restaurant’s rich history, marked by the presence of influential figures and the creation of cherished memories, will forever be etched in the hearts of those who have experienced its magic. The transformation of the flagship location in Chicago serves as a testament to the adaptability and resilience of Rosebud, as it continues to embrace new opportunities while honoring its storied past. With the legacy of Rosebud set to flourish in new ventures and locations, the future holds exciting possibilities for this iconic institution.

“We will turn the place into a new concept and make it into a special-occasion place,” said Rosebud founder Dana. The working name is “Rosebud: The Speakeasy,” for parties of 10 to 250 people. “It will be a ‘Joe sent me’ kind of place,” Dana concluded. “The place has too much history to actually close.”

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SELF-SERVE TECHNOLOGY diverse clientele but also as a strategy to enhance brand consistency and operational efficiency. Esteemed venues like Hoppin’, Tapster, and Crave Hot Dogs & BBQ have successfully integrated this technology, significantly enhancing their customer experience.

• Operational Efficiency: Franchises often operate with a business model that emphasizes efficiency and profitability.

Self-pour systems can contribute to this by reducing labor costs and minimizing waste. They also provide ease of service during peak hours, ensuring that high customer volumes can be managed more effectively.

• Data Analytics and Inventory Management: Self-pour technology offers valuable data analytics, allowing franchise owners to track popular choices and consumption patterns. This data is crucial for inventory management, helping franchises make informed decisions about stock levels and menu changes.

• Enhancing Customer Experience: In a competitive market, franchises need to offer unique experiences to stand out. Self-pour systems add an interactive element to the customer experience, making visits more memorable. This interactivity can be a key differentiator for franchises looking to attract and retain customers.

• Scalability: As franchises expand, scalability becomes a key consideration.

Self-pour systems are easily scalable, allowing new franchise locations to implement the technology swiftly and efficiently.

from page 82 tomer engagement.

2. Sustainable Practices: Sustainability will become a key focus. Self-pour systems contribute to this by reducing waste and improving inventory management. Venues are likely to adopt more eco-friendly practices, from sourcing local ingredients to implementing energyefficient technologies.

3. Experiential Dining: The trend towards experiential dining will continue to rise. Consumers are seeking unique and memorable dining experiences that go beyond traditional meals. This could include theme-based venues, immersive dining experiences, and interactive culinary events.

4. Health and Wellness: Health-conscious options will become more prevalent in eatertainment venues. This includes not only healthier food and drink options but also incorporating wellness activities into the entertainment aspect, like yoga classes or wellness workshops.

5. Multi-Use Spaces: Venues are likely to evolve into multi-use spaces that can host a variety of events and activities.

This flexibility will allow businesses to cater to different audiences and events, from corporate gatherings to familyfriendly activities.

6. Personalization and Customization: The demand for personalized experiences will drive venues to offer more customized options. Self-pour technology plays a crucial role here, allowing guests to tailor their drink choices to their preferences.

Emerging Trends in Eatertainment in 2024 As we look towards 2024, the eatertainment industry is poised to embrace several emerging trends, further integrating self-pour technology into its fabric. These trends not only reflect changing consumer behaviors but also indicate the direction in which the industry is headed:

Your Journey to a Self-Pour Venue Begins Here Embarking on the creation of a selfserve-centric venue places you at the cutting edge of the evolving hospitality industry. With PourMyBeer’s free eBook, Self-Pour University: A Comprehensive Guide to Opening a Self-Pour Establishment From A - Z, entrepreneurs can access valuable insights and guidance, positioning themselves to capitalize on the emerging trends of 2024 and beyond.

1. Increased Digital Integration: The integration of digital technology in eatertainment venues is expected to grow.

This includes the use of apps for ordering and payment, augmented reality for interactive dining experiences, and digital loyalty programs to enhance cus-

To explore the comprehensive eBook and delve deeper into the world of self-pour technology, learn more here: https://pourmybeer.com/self-pour-university/ January 2024 • Total Food Service • www.totalfood.com • 103

MEDIA CORNER

RANDY GARUTTI

from page 48 cherry panettone with pistachio glaze • Walnut and apricot panettone with wholemeal flour • Hazelnut and chocolate columba • Lemon pandoro There are supplemental recipes for other glazes as well as candying fruit. A brief trouble-shooting section helps identify common production errors, from lack of proper hydration to finished products which dry out quickly.

An impressively detailed resource.Bilingual in Spanish and English.

developed a method for producing panettone which emphasizes temperature control, hence this book’s title.

Beginning with a survey of important ingredients–including determining whether a flour has the proper qualities for the best panettone–Romero proceeds to examine useful equipment, including molds and packaging material for retail sale.

He then embarks on the development of the crucial sourdough starter, which he then shows can be kept in its liquid state for later use, activated for immediate use, or dried for use in supplementing flavor or later revival.

Each additional step in the nurturing of the panettone dough is amply illustrated with step-by-step photographs before Romero shares fourteen different recipes, each of them carefully calibrated for the use of diverse ingredient inclusions. These include variations on panettone which are commonly served at other holidays, such as columba for Easter, as well as pandoro, a Christmas variant from Verona which has no inclusions and a higher fat content.

Among the recipes: • A classic unglazed panettone with raisins and candied citrus peel • Pistachio and semi-candied

Editor’s Note About Podcasts- Listen and subscribe wherever you get your podcasts, including on Apple Podcasts, iHeart, Spotify, Stitcher, Google Podcasts, Audible & more.

Slick Talk: The Hospitality Podcast The podcast for passionate hospitality professionals who love what they do and want to grow, learn, and experience all things related to the world of hotels, restaurants, vacation rentals, and travel. Wil Slickers interviews founders and professionals from all segments of hospitality. Slick Talk: The Hospitality Podcast is part of Hospitality.FM - the hospitality industry’s only podcast network dedicated to the professionals in the industry.

104 • January 2024 • Total Food Service • www.totalfood.com

from page 6

a hot dog cart out of Eleven Madison Park in 2001, and then three years later, turned it into Shake Shack - a kiosk in Madison Square Park - Randy asked for the ball. Shake Shack was an overnight hit, but it had not dawned on me that we might grow the business beyond its first park location until Randy urged that we do so with a second Shack, nearly five years later. Now, nearly 20 years and over 500 Shacks later, Randy has more than earned the richly deserved opportunity to think about his next act.”

“I don’t have adequate words to express the gratitude I feel for having Randy as my colleague and partner for all these years,” Meyer added. “He has built and led a globally beloved brand whose rich culture has deep roots, and he has paved the way for our next CEO to build on a rock-solid foundation.

The Board and I are now excited to launch a search for his successor and are heartened that Randy will be at the helm until his successor begins.”

Shake Shack serves elevated versions of American classics using only the best ingredients. It’s known for its delicious made-to-order Angus beef burgers, crispy chicken, hand-spun milkshakes, house-made lemonades, beer, wine, and more. With its highquality food at a great value, warm hospitality, and a commitment to crafting uplifting experiences, Shake Shack quickly became a cult-brand with widespread appeal.

Shake Shack’s purpose is to Stand For Something Good®, from its premium ingredients and employee development, to its inspiring designs and deep community investment. Since the original Shack opened in 2004 in NYC’s Madison Square Park, the Company has expanded to over 500 locations system-wide, including over 325 in 33 U.S. States and the District of Columbia, and 180 international locations across London, Hong Kong, Shanghai, Singapore, Mexico City, Istanbul, Dubai, Tokyo, Seoul and more.

January 2024 • Total Food Service • www.totalfood.com • 105

CHERRY DUMAUAL

from page 30

resources, risking billions of lives to malnutrition and starvation. Plantbased foods address each of these issues from now until way into the future.

I get the sense we have another two or three years of what I call the roaring 20s of meat and seafood consumption. Our social contract dictates that meat and fish should be abundant and cheap, but all that will change and eventually end. People know the world is about to change as we learn more that fish stocks have dwindled and meat costs have risen from the effects of global warming and reduced water access. The American dinner table will enter a new transition -- one of greater meat reduction and plant-forward meals. The good news is, for richer or poorer, these are healthier diets.

Sustainability is a key aspect of the plant-based movement. How can chefs and culinary professionals contribute to more sustainable practices in the kitchen and the food industry as a whole?

That’s a tough question because there is no one clear answer. I defer to customized diets as the leading culinary/dietary trend chefs have to contend with in their facilities. Being prepared for them is a normal affair. No longer can special requests relegate a customer to second-class status over personal needs. Lower sugar, no gluten, soy, wheat, and nut allergens can all contribute to healthier combina-

FRANCINE COHEN

tions of food.

Enticing customers is also very important. Enticements include highlighting local artisanmade products that exalt nature, offering insights into old food culture which are beckoning us more.

As for sustainability -there are a myriad ways to create sustainable options, such as using noodles, wraps, plant-based sushi, and any number of meat or seafood analogs for braises, stews, and even shawarma.

There are also blended items that are meat fortified with plant-based alternatives to reduce excessive meat consumption, increase nutrition, stabilize cost, and lower greenhouse gases GHG to meet institutional directives.

Second, for people to fully comprehend that the social contract of cheap food from industrial farming is coming to an end. This is not the end of the world but just different, a historically more normal diet for humankind.

Last, I’ll keep my expectations at a cautiously optimistic level.

I hope the plant-based popularity in the US would equal that of the EU. While that would be amazing, I believe we are five years behind them. Also as much as I believe plant-based will save the world in the coming generations, the pain points that would come along with that premise are something I do not look forward to.

Still, I remain hopeful for what the new year will bring.

What are your personal hopes for the plant-based Master Chef James Corwell orchestrated a fundraising event in Nijmemovement in the coming Learn more about gen, Holland for Parkinson’s disease. Clean, healthy vegan food was part of the event. The plant-based offerings on the table include Spice year, both in terms of cuCertified Master Chef Cured Plant Based Salmon Gravlax with Mango and Cucumber. linary creativity and its James Corwell from his impact on the environLinkedIn profile: https:// the world is changing and diets are ment and health? w w w. l i n k e d i n . c o m / changing as well to meet health, costs First, greater awareness, conversain/james-cor well-certified-masterand sustainability necessities. tion, and adaptation of the idea that chef%2525C2%2525AE-b7458b4/

from page 20

berries in Maine, but it is still very exciting when you sit down for a cocktail at the Historic Tapoco Lodge. You never know who or what you’ll get up knowing. General Manager Valerie Frapp is excited about the variety of birds outside and what they do to the guests who start with a drink inside.

She concludes, “I love the idea of featuring the Red Headed Woodpecker here to open up more conversations regarding local birds. I have personally served this drink and listened to the conversation between two sepa-

rate parties discussing other birds they saw during their visit. Later, I saw both couples getting hot chocolate and heading to the fire pits together as new friends, still talking and laughing.

All over a conversation started by me serving a Red Headed Woodpecker.

If we can do anything to help spark a conversation regarding birding that can create friendships, it creates joy inside.”

That joy can spring from a creatively designed cocktail menu which offers a taste of a place guests only temporar-

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ily called home is a little bit of holiday, and every day, magic. So, get planning! There is no excuse for ignoring what’s special about your locale that brings magic and makes your bar feel like a little taste of home (away from home).

“The Red Headed Woodpecker” at Historic Tapoco Lodge in Robbinsville, NC Ingredients: 1oz of Malibu Rum

.25 oz of Amaretto .25 oz of Triple Sec 2 oz of Orange Juice 2 oz of Pineapple Juice A splash of Grenadine A splash of Cranberry Pineapple slice and maraschino cherries for garnish Directions: Add all ingredients to a shaker with ice, shake, then strain over ice. Garnish with pineapple slice and cherries.

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TREND TALK

MIKE’S HOT HONEY

from page 10

Old rules no longer hold true, and it’s crucial for businesses to be adaptable in order to remain relevant—capturing attention in new and dynamic ways, and accommodating the ever changing needs and demands of guests. cream or silky smooth pastry cream, and often but not always a bit of tangy fruit to offset the sweetness.

Mortadella’s Moment The classic Italian, emulsified porkbased salumi that gave birth to Oscar Mayer bologna is back in style.

Mortadella—which has always been featured in deli sandwiches and tortellini filling—is now showing up as a star on pizza, often with pistachio cream, or draped across crispy golden gnocco fritto. Chefs are even building on its renewed popularity and making mortadella from all sorts of meats and seafood.

Uni For a luxury seafood indulgence, maximalist, unctuous uni has taken center stage, replacing caviar’s delicate saline pop and elegant restraint.

The custardy golden mass is an attention getter, offering a balance of brine and creamy richness. It can share the plate with caviar, but today, it’s standing on its own, including as an optional upgrade to all sorts of culinary creations, including atop a hamburger at Yokai (San Francisco, California).

Celeriac Dense with a balance of sweet and earthy flavors, celeriac is not the root of celery but a root vegetable from the same family. Once relegated to a sideshow—mixed in with potato purees or dressed in remoulade—the knobby root is now getting top billing in many kitchens, where its thick flesh works as a replacement meat in creative vegetarian dishes, perhaps breaded and fried as a milanese or roasted, chopped and mixed with capers, shallot and mustard in a tartar.

Culinary Inspired Cocktails In the past few years, cocktails have gone from sweet to savory, from bitter to briny. Now, bartenders are making drinks with ingredients more often found on a plate. Enter the culinary cocktail. Double Chicken Please (New York, NY)—named one of The World’s 50 Best Bars in 2023—whet the appetite with its list of cocktails such as Mango Sticky Rice, Red Eye Gravy, and Waldorf Salad. Others are following suit and embracing this playful spirit.

Jazzton Rodriguez’s Chicken Soup Martini has had more than 600,000 views across Instagram and TikTok, platforms that know how to embrace a trend.

Caprese Martini Perhaps our favorite of the culinary inspired cocktails, and the cocktail we named “Drink of the Year,” the Caprese Martini is popping up all over the country. While some of these savory culinary-driven libations are whimsical—even downright wacky—the Caprese Martini is thoughtfully balanced, offering the bright flavors of tomato and basil, as if a martini went for a stroll through the late-summer vegetable garden.

Clarified Cocktails As bartenders dig ever deeper into pre-prohibition era cocktails, the last decade has seen the revival of the Victorian Era’s Milk Punch. Now they have applied a clarification technique—which improves carbonation and shines in stirred drinks—to other well-known cocktails. The result: clear cocktails with a creamy and viscous mouth feel.

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from page 26

Mango DoughnUTZ which featured a hot honey mango glaze, crushed Utz Mike’s Hot Honey Potato Chips and a drizzle of Mike’s Hot Honey.

The unique three-way collaboration was in honor of National Honeybee Day and National Potato Day this past August. Utz and Mike’s Hot Honey teamed up with New York City’s Dough Doughnuts to create a sizzling summer donut that had people lining up throughout Manhattan.

“When it comes to flavor combinations, few tastes pair better than sweet and salty with a touch of heat and Dough’s brought this to a whole new level,” noted Matt Beaton, CEO of Mike’s Hot Honey.

When you consider that consumers’ preference for spice is growing (especially younger ones), it’s really no surprise that hot honey is now turning up in desserts, ice cream and also beverages like coffee and even cocktails.

People just can’t seem to get enough of the swicy flavor profile. According to Technomic’s 2021 Flavor Consumer

Trend Report, sweet and spicy combinations top the list with 45% of consumers finding it the most appealing.

If you are looking to add it to your dessert menu, the sky is the limit.

Simple drizzle it on ice cream or sorbet, brownies and cheesecake that you are already serving to give it a fresh, unexpected update.

“We’ve always prided ourselves on making meaningful connections with our foodservice customers and showcasing brands that use our product and the way they are using it,” Kurtz said. “I’ve been amazed at all the creative ways it is being incorporated into menu items and the dessert trend is the icing on the cake,” he added.

As today’s tastemakers know, people today want craveable food and hot honey is part of this new dynamic with its many usages continuing to grow.

For more information on how Mike’s Hot Honey can help your restaurant delight consumers, please visit www. mikeshothoney.com.

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PACKAGING MATTERS

from page 16

Bill confirmed how important input is from both a restaurants staff and vendors. “It’s simply amazing how fast the industry moves today,” Bill explained. “For example, there are a lot of new floor types being installed these days. Treating them like traditional VCT will likely ruin many of them. From a mere mention during our one-day hard floor program several years ago, to now comprising most of day two, specialty flooring has grown from a customer need that is often vocalized by our Imperial Dade sales team.”

It seems that whenever you hear a reference to training, safety is attached to it. Bill shared his thoughts: “Safety is always at the top of the list, and usually somewhere in the middle and again at the end. I’ve had people get injured. Fortunately, none were life-threatening, but could have been.

And all were life-impacting. I’ve held up training for over an hour once while we waited for a floor machine with an appropriate plug. If the job cannot be accomplished safely, it shouldn’t be done.”

When he mentioned floors, it struck home because we dedicated a substantial amount of effort at our shows last year to floor maintenance. Bill explained the role of the National Floor Safety Institute (NFSI) to me.

“The NFSI was formed in 1997 to aid in the prevention of slips, trips, and falls through education, research, and standards development. Because of my commitment to safety, I became involved in NFSI’s work. While most people believe the rate of fraudulent injury claims from slips, trips, and falls is very high – I often hear guesses of 75%, 80%, 90% or higher – in fact, it is only about 9 or 10%. I believe our training programs need to be the point where flooring and floor care product manufacturers, and floor maintainers come together to provide safer walkways for all users. Improper floor care can have a direct bearing on flooring safety. In addition to or general and hard floor classes, we also offer a oneday Carpet Care class.”

Bill’s overview of our programs create a simple outline for the operator

community: “We have a class called General Safety in the Workplace. This class looks at proactive safety and the concerns within the custodial field such as chemical safety, personal protective equipment, electrical safety, moving furniture, ladder safety, and more. We also offer a General Cleaning class that covers trash removal, dusting, and vacuuming. Our training programs touch all the bases with a focus on Safety including Required tools, chemicals, and equipment, Proper order of procedural steps;

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Helpful tips; and Care of equipment pre, during, and post-operation. “ Finally, as Bill and I spoke, it became clear that each company we work with needs to have management that can continue to champion training commitment and process on an on-going basis. From that need, our leadership class was born of an industry need. “All too often, a newly appointed supervisor or lead person was a good custodian who showed up every day,” Bill concluded. “They get promoted but don’t always get any

additional training for their new position. Our one-day Leadership class looks at the traits and characteristics of leadership, and delves into coaching, people skills, motivation, customer service, and more.”

Bill and his team are here to help.

Keep an eye on our Imperial Dade Cleaning Institute webpage and our social media channels for upcoming class schedules or contact your Imperial Dade sales consultant. Happy New Year.

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MARIA LOI

from page 34

much he loved me.

Vitamin C for All My papou (grandfather in Greek) never had to tell me or my siblings to eat our fruits, especially in the winter, also known as citrus season. It’s like our bodies knew that this was the time to enjoy the juicy segments, and with good reason!

Citrus fruits are loaded with Vitamin C, soluble fiber, and other important plant compounds and antioxidants that are essential to our health by providing anti-inflammatory and antioxidant effects, boosting immunity, improving digestion, lowering cholesterol, lowering blood pressure, and improving heart health. But remember, before changing your diet, always speak with your doctor.

A Citrus for Every Dish During the winter, it’s easy to find a plethora of hearty, heartwarming dishes on menus around the world.

Colder weather gives us the opportunity to spend time by the warmth of the stove, braising and stewing to our hearts’ content, building layers upon layers of flavor. Try adding some citrus to the braise or stew itself, and/or adding the zest of lemon (or another citrus fruit) to finish a dish – it perks it right up and balances out those deep, unctuous flavors with a hit of acid to bring it all together!

Winter salads full of peppery, bitter greens benefit from citrus suprêmes (a technique that removes the membrane from citrus fruit segments so it can be served in slices) like grapefruit,

blood orange, or clementines. Grilling or searing citrus halves dial up the sweetness and the juiciness, making them the perfect garnish for guests to squeeze on proteins at will – and the beautiful char on the pith is gorgeous as well!

As for sides, the anise-y sweetness of fennel (whether shaved raw, or grilled in quarters) is complemented perfectly by a sweet orange, like the simple naval or cara-cara variety, and a hit of fresh herbs. Or try some lightly charred kale with some sweet heat from a chili oil infused dressing made with a mélange of citrus fruits and a touch of mustard – you won’t regret it!

And of course, the dessert possibilities are endless. Think about candying the citrus peels from the suprêmes prepared for the salads; or making any kind of citrus curd to dollop atop a simple lemon-infused olive oil cake; or making a dessert salad with a variety of different colored citrus fruits tossed with some fresh mint and a fantastic, fruit forward extra virgin olive oil!

Wonders of Winter Though winter is a cold, dark, dreary time of the year, nature’s gift of bright, beautifully hued, juicy citrus fruits with their unique flavor profiles and incredible health benefits are just what we need to see the light – it’s no wonder these fruits are known as the wonders of winter!

All photo credits are Chef Loi, except the Lemon Tree (credit Giannis Giannakopoulos)

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NYC HOSPITALITY ALLIANCE month. In October, the New York State Department of Labor (NY DOL) issued proposed regulations (Proposed Regulations) that, if adopted, will adjust the tip credit for food service workers so that the cash wage remains at only 2/3 of the soon-to-be-increased minimum wage. The Proposed Regulations also address, amongst other things, changes to meal credits, uniform allowances, and other payments and allowances required or permitted under New York law, also as a result of the impending minimum wage increase.

It’s important that operators understand that a controversial organization is spending a lot of money and aggressively lobbying New York State lawmakers to eliminate the restaurant (hospitality) industry “tip credit.” If the tip credit is eliminated it will cost restaurants and bars in New York about $12,000 more per year to employ each full-time tipped employee (servers, bartenders, bussers, runners, et al.), which is based on 40-hour work week.

The Proposed Regulations also address increases to the tip credit for service employees, which are employees other than food service workers who customarily receive tips. Service employees may include, but are not limited to, coat check and bathroom attendants.

To take a tip credit against the wages of a service employee, that employee must meet the “tip threshold,” which means that the employee’s average weekly tips must meet the minimum amount set forth below. Employers that have service employees who are covered under the Miscellaneous Industries and Occupations Wage Order are reminded, however, that since January 1, 2021 they cannot take any tip credit against those employees’ wages.

Under New York Law, meals furnished by an employer to an employee may be considered part of the employee’s wages. In other words, most employers may lawfully take a “meal credit” against an employee’s wages for each shift that they furnish a meal to the employee.

Employees of certain non-profits, as well as those covered by the Building Service Industry Wage Order (such as superintendents of residential buildings), may not have their wages deduct-

from page 84 ed due to any employer-furnished meal.

Furthermore, those employers with employees covered by the Minimum Wage Order for Farm Workers will not experience a change in the meal credit. They may continue to take a meal credit of $1.70 against an employee’s wages.

The changes to the Uniform Allowance will require an employer requires an employee to wear a uniform, the employer can either (i) launder and maintain the uniform itself; or (ii) pay the employee an allowance, also known as “Uniform Maintenance Pay,” on a weekly basis. The amount an employer must pay an employee in Uniform Maintenance Pay depends on the number of hours worked by the employee during the week. A “required uniform” is defined as “clothing required to be worn while working at the request of an employer” that may not be worn as part of an employee’s ordinary wardrobe outside of work. Uniforms may include, but are not limited to, chef’s coats and aprons.

Bottom line for your Non-Exempt staff is that you need to comply immediately with your paperwork to reflect the new minimum wage and any changes to the tip credit and/or meal credit, where applicable. Employers must also be aware of the changes to uniform maintenance pay and be ready to comply with those new rates where necessary.

First step, contact your payroll provider to ensure that pay stubs accurately reflect these changes.

For exempt (i.e., salaried) employees, employers should review these new salary requirements and ensure that those employees are being paid at least the new minimum weekly amount. However, as a reminder, the salary threshold is only one part in determining whether an employee is properly categorized as exempt from overtime requirements; these employees must also perform particular duties to also be exempt from overtime, depending on their position.

Employers should thus take the time to review those duties performed by their exempt employees to ensure that they are appropriately categorized as being exempt from overtime requirements.

Contact the Alliance, we are happy to guide you: https://www.thenycalliance. org/

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UNIV. OF PITTSBURGH

from page 12

This information will be communicated to food service workers so that they can make informed decisions that consider the shoe’s friction performance along with their other priorities, allowing them to choose a shoe that they like and that they can trust.

In terms of categorical differences that exist in footwear, the PA based educator explained that the information provided by the project’s tools will be broadly applicable to all people. Weight and height generally don’t impact slip risk, according to his research, but gender will be acknowledged, and information will be available for both men and women’s shoes. The research also aims to provide options with quality footwear at different price points.

Not only will the project’s tools benefit food service employees, who are the most at risk in the food service world, but it will also benefit shoe manufacturers, insurance companies, and restaurant owners. For example, there will be opportunities for shoe manufacturers to collaborate on footwear in the future.

Insurance companies, too, are an important audience, Beschorner said, as the tools can help save money on workers’ compensation claims. Finally, restaurant owners will be able to provide their employees with safe footwear. Whether they decide to subsidize shoes or allow employees to finance the cost, these tools will ensure that smart decisions are made, and effective footwear options and replacement tools are provided.

Beschorner explained that there’s not necessarily a guarantee for slip and falls to end altogether, but there are plenty of opportunities to prevent them as much as possible. The tools that will come out of the project aim to do just that. “In our lab experiments,” he continued, “We’ve found that over 50% of people will slip in one shoe, while 0% will slip in another.

There’s a lot of potential.”

For more information on the project and its timeline, or to collaborate/participate in this research, contact Kurt Beschorner: beschorn@pitt.edu.

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MIKE MUZYK

from page 74

blend and packages them for sale.

That venture with Chef Barber and Stone Barns evolved into Muzyk overseeing the development of Baldor’s Fresh Cuts program, which today delivers fresh produce to chefs customized according to their unique requirements. It began, he remembered fondly, out of a panicked request from chef Bruno Tison for 250 portobello mushrooms with their gills removed.

“When you remove the gills from a portobello,” explained Muyzk, “it can remain blonde in color even after cooking; when you leave them in, they can turn everything dark brown.”

He dashed to the city and purchased all new equipment to prepare and deliver the mushrooms to the chef as requested. When questioned by his operations manager about the purpose of all the now unused equipment, Muzyk realized he was onto something: “Today’s Fresh Cuts program now has 350 employees, $12 million worth of equipment, and runs overnight because customized products are always in demand.”

Today, Muzyk continues to emphasize the importance of building relationships with his customers, even in an age where technology replaces many of those key interactions. “Companies believe that they don’t need salesmen and can instead rely on fancy websites; they’ve survived, but really you need both,” he explained.

“Chefs now can order products on their phones, and want an immediate solution to their needs.” To really solve these problems, though, Muzyk stressed the importance of human interaction. “We can talk about seasonal products and those that may be going out of season, or how strawberries grown in wet conditions could be sandy – customers really appreciate this insight.” In this way, Baldor presents itself as the solution to chefs’ needs – human interaction facilitates problem solving, making product recommendations, and even bringing new ideas through flexibility and a wide breadth of product. “Being a chef isn’t just cooking anymore,” Muzyk added, “It’s menu planning, staff training, accounting for food costs, and more –

being that solution is a huge help.”

The CIA graduate’s years in the industry also make him a keen judge of the people who work it. “Passion, commitment and honesty – they’re the three grounding principles of a good restaurateur,” he noted. First, he advised, is honesty with your staff and customers: “You can’t tell someone the delivery truck is twenty minutes away when it’s two hours away; you can’t tell someone strawberries taste great when they’re sandy to make a sale.” Second, he added, is a passion and commitment to make things work: “During the pandemic, we almost lost the entire business – it took thirty years to build, and only thirty minutes to lose 75% of our business. We had to keep things going, and there were lots of chefs out there that partnered with us – we sold them ingredients and brought back cooked meals for our new home delivery service.” These, he remarked, are the key hallmarks that define a successful restaurateur.

Mike Muzyk’s legacy at the helm of Baldor speaks for itself. With his kitchen experience driving his prowess as a salesman, he oversaw the company’s expansion into new markets across the Northeast and development of innovative food waste and food customization programs, all the while remaining humble and hardworking. His insights into the future of the food service industry, and emphasis on the importance of personto-person interaction, prove that both his legacy as he departs leaves Baldor with a solid foundation to remain industry leaders.

For more information about Baldor and their line of products, visit https:// www.baldorfood.com/.

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GROCERY STORE FOODSERVICE also offer a cost-effective alternative.

By requiring minimal maintenance and no external ventilation, these systems provide grocery stores with the flexibility to design efficient kitchens that meet food safety standards without the burden of ongoing, resourceintensive upkeep.

Enter Ventless Commercial Kitchen Equipment AutoFry and MultiChef represent a new era in commercial kitchen technology, offering grocery stores a solution to the challenges posed by traditional kitchen setups. The key advantage of these ventless systems is their ability to operate without the need for external ventilation. This not only simplifies the installation process but also allows grocery stores to set up compact and efficient kitchens within limited space. Moreover, the AutoFry and MultiChef systems contribute to sustainability efforts by minimizing energy consumption and reducing the overall environmental impact associ-

from page 58

ated with traditional kitchen exhaust systems. By eliminating the requirement for external ventilation, these innovative solutions not only enhance cost-effectiveness for grocery stores but also align with the growing trend towards eco-friendly practices in the food industry. As grocery stores increasingly prioritize sustainability, the adoption of ventless cooking technology underscores a commitment to both operational efficiency and environmental responsibility.

Streamlining Operations with AutoFry AutoFry, a ventless deep fryer, enables grocery stores to expand their menu offerings by easily adding popular fried items without the hassle of traditional fryers. Its automated frying process ensures consistent quality, reduces labor costs, and eliminates the need for expensive ventilation systems. This means grocery stores can efficiently introduce a range of fried foods, from crispy chicken tenders

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to golden French fries, all while optimizing operational efficiency. Furthermore, the AutoFry’s user-friendly interface and programmable settings empower grocery store staff to customize cooking parameters, adapting to specific recipes and preferences with ease. This flexibility not only enhances menu versatility but also caters to the evolving tastes of customers seeking diverse and flavorful options. As a result, grocery stores can stay ahead in the competitive food market, meeting the demands of consumers who value both convenience and a rich variety of freshly prepared, fried delights.

MultiChef: A Versatile Solution MultiChef takes ventless cooking to the next level by offering a versatile solution for grilling, baking, toasting, and more. This all-in-one system allows grocery stores to diversify their menu without the need for separate cooking equipment. With MultiChef, grocery store kitchens can efficiently produce a variety of hot and fresh offerings, from

panini sandwiches to personal-sized pizzas, catering to the diverse tastes of their customer base.

Bottom Line The incorporation of ventless commercial kitchen equipment like AutoFry and MultiChef has become a strategic move for grocery stores seeking to enhance their foodservice offerings. By eliminating the need for complex ventilation systems, these innovations enable supermarkets to streamline their operations, reduce costs, and optimize space—all while delivering high-quality, freshly prepared meals to their customers. As the grocery store landscape continues to evolve, ventless commercial kitchen equipment stands as a testament to the industry’s commitment to innovation and meeting the changing demands of consumers.

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

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