July 2025 - Total Food Service

JAMES BEARD FOUNDATION AWARDS HONOR RESTAURATEURS & CHEFS AT '25 CHICAGO GALA

Often likened to the Oscars of the restaurant industry, the James Beard Awards bring together the country’s most innovative chefs, restaurateurs, and hospitality professionals for a single night of celebration and recognition. Last month, Chicago’s Lyric Opera hosted over 1,500 guests to honor the recipients of the 2025 James Beard Restaurant and Chef Awards presented by Capital One. Clare Reichenbach, CEO of the James Beard Foundation, said, “These awards shine a light on the creative visionaries whose passion and craft define American dining today.”

The evening’s top honors were highlighted by the Outstanding Restaurateur award being presented to Lee Hanson and Riad Nasr of Frenchette, Le Veau d’Or, and Le Rock in New York City. Their trio of venues has become a focus for defining community-driven dining, blending culinary excellence with neighborhood engagement in the heart of Manhattan. Dawn Padmore, Vice President of Awards at the Foundation,

“Lee and Riad have built more than restaurants—they’ve built cultural touchstones that unify staff and guests around shared experiences.” — Dawn Padmore

added, “Lee and Riad have built more than restaurants—they’ve built cultural touchstones that unify staff and guests around shared experiences.”

Jungsik Yim of Jungsik in New York City earned the Outstanding Chef award presented by Hilton. Celebrated for his avant-garde tasting menus and unwavering commitment to seasonal ingredients, Yim has become an example for peers nationwide. Reichenbach noted, “Jungsik’s inventive spirit and mentorship of emerging talent underscore the transformative power of culinary leadership.”

Best New Restaurant was awarded to Bûcheron in Minneapolis, MN, which opened in late 2023 and quickly captured critical acclaim. From its daring

flavor profiles to its warm, unpretentious atmospheres, Bûcheron has established itself as a destination for adventurous diners. Padmore continued, “Bûcheron’s rapid ascent illustrates how bold creativity, and thoughtful hospitality can propel a young restaurant to national prominence.”

Phila Lorn of Philadelphia’s Mawn was named Emerging Chef presented by S.Pellegrino. A rising star known for her fusion of ancestral recipes and contemporary technique, Lorn has distinguished herself through both culinary innovation and local mentorship initiatives. Reichenbach detailed, “Phila’s dedication to her craft and her community embodies the ethos of this category—chefs destined to shape the

industry’s future.”

Frasca Food and Wine in Boulder, Colorado, took home Outstanding Restaurant presented by Acqua Panna® Natural Spring Water. As a benchmark for excellence in regional Italian cuisine, Frasca has delivered seamless service and a wine program that educates and delights. Padmore outlined, “Every detail at Frasca—from the curated wine list to the chef’s tasting notes— demonstrates an unwavering standard of hospitality.”

JinJu Patisserie in Portland, Oregon, was honored as Outstanding Bakery for its masterful breads and pastries, each loaf and confection reflecting both technical precision and artistic flair. Cat Cox of Country Bird Bakery in Tulsa, Oklahoma, won Outstanding Pastry Chef or Baker, praised for her signature desserts and inventive bread offerings that resonate with both critics and regular patrons. Reichenbach said, “JinJu and Cat have shown that the worlds of sweet and

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Jungsik Yim of Jungsik in New York City earned the Outstanding Chef award presented by Hilton.

The Outstanding Restaurateur award was presented to Lee Hanson and Riad Nasr (center) of Frenchette, Le Veau d’Or, and Le Rock in New York City.

NOW HIRING: RESTAURANT INDUSTRY PROJECTED TO ADD 490,000 SUMMER JOBS

Seasonal hiring driven by diverse workforce,

including a notable return of

Asummer restaurant job isn’t just about earning a paycheck – it’s about building skills that last a lifetime. Whether it’s a teenager taking on their first job or a college student returning for another season, restaurants are where millions learn how to work with a team, solve problems, and stay cool under pressure.

According to the National Restaurant Association’s 27th annual Eating and Drinking Place Summer Employment Forecast, restaurants are projected to add 490,000 jobs this summer. The increase is fueled by a stronger labor pool, especially teens and young adults, returning to the workforce in numbers not seen in years.

“Restaurant jobs teach communication, adaptability, attention to detail, and teamwork – skills that set employees up for success, whether they stay in the restaurant industry or take these lessons into other professions,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “With 6.2 million teens in the labor force this April – the highest level in over 15 years – restaurants are poised to benefit from a strong pipeline of talent heading into the summer season.”

Restaurants are the largest employer of teens, providing jobs to 1.9 mil -

younger employees

lion 16-19-year-olds – about one-third of all working teens. That group grew to more than 6.2 million in the labor force this April, offering a key boost to seasonal hiring.

For operators like Jeff Gosnear, President of Grotto Pizza, these summer hires are the backbone of the busy season. His company, which operates 22 locations across Delaware, Maryland, and Pennsylvania, grows from 900 employees in the off-season to about 1,600 during the summer.

"A lot of our managers started as summer employees," said Gosnear, who got his start in restaurants as a 16-year-old dishwasher. “Today, more than half of our management team began their careers at Grotto as teenagers. One of our vice presidents started as a pizza maker at 16 and has been with us for nearly four decades."

Gosnear says this year is shaping up to be Grotto Pizza’s first fully staffed summer since before the pandemic, a milestone that reflects both an improved labor pool and the ongoing draw of summer restaurant work. “We’re seeing people come back to the industry in a real way,” he added. “The intensity of summer service, the sense of camaraderie, the pace – for a lot of people, it’s addictive in the best way."

Summer hiring will be strongest in Northeastern states, including Maine,

Alaska, Delaware, and Rhode Island, which are projected to see the largest proportional increases in restaurant employment. Restaurants remain the country’s second-largest source of seasonal jobs, behind only the construction industry.

Read the full Summer Employment Forecast, including a state-by-state breakdown at https://restaurant.org/ research-and-media/

About the National Restaurant Association: Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 15.7 million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. We sponsor the industry's largest trade show (National Restaurant Association Show); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

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GUARNASCHELLI AND GREAT PERFORMANCES PARTNER TO CRAFT A CULINARY MASTERPIECE AT THE NEW YORK HISTORICAL’S CLARA

Partnering with the right restaurant operator and concept is a unique opportunity for cultural institutions to enrich the visitor experience—transforming a museum visit into a fully immersive journey that extends from the galleries to the dining table. Chef Alex Guarnaschelli has taken the helm at The New York Historical’s restaurant Clara, marking a milestone partnership with hospitality veteran Liz Neumark and her Great Performances group.

The appointment reunites two Barnard alumnae whose shared passion for history, community and cuisine has culminated in a full-scale museum restaurant—one that speaks to Clara Driscoll’s legacy and the city’s evolving food scene. The result is what critics are calling an “instant masterpiece”: a dining destination that not only meets exceptional culinary standards but also enhances the museum’s mission through thoughtfully crafted, seasonal American cuisine that complements and deepens the cultural narrative.

Guarnaschelli’s journey to Clara reads like a roadmap of modern American fine dining. After honing her skills at iconic Manhattan establishments and leading Butter for more than two decades, she became a familiar face on Food Network programs such as Iron Chef America

and Chopped. Her reputation for precision, creativity and unpretentious flavor profiles has made her a sought-after collaborator—and the perfect choice to transform a museum café into a culinary destination richly layered with story.

Chef Alex said, “Cooking at Clara is about more than just feeding people— it was about creating a sensory extension of the museum experience. Every dish became a chapter in the story.” Her childhood familiarity with the Upper West Side added emotional weight to the role: she grew up just blocks from the museum and had long admired its commitment to untold narratives.

Neumark, whose Great Performances handles catering at cultural institutions from Lincoln Center to the Brooklyn Museum, had watched Guarnaschelli’s career with admiration. Neumark added, “I had been an Alex fan forever, so when the museum asked us to take on Clara, I knew she was the one.” Their reconnection dated back to a food hall proposal downtown—an opportunity that never materialized but sparked the urgency to find a new joint project.

Guarnaschelli noted, “This was a homecoming for me. I had grown up in this neighborhood, and cooking in a space that honors both history and innovation felt deeply personal.” Her vision for Clara went beyond menus: it in-

“This was a homecoming for me. I had grown up in this neighborhood, and cooking in a space that honors both history and innovation felt deeply personal.” — Chef Alex Guarnaschelli

volved selecting Tiffany lamps that echo Clara Driscoll’s work at Tiffany Studios, and curating a dining room that felt at once luminous and intimate.

Neumark continued, “Great Performances had excelled in cafes and events, but this was our first full-scale restaurant. We mapped every operational detail, from procurement to plating, to ensure a seamless guest journey.” That journey begins for museum goers seeking an elevated lunch and extends to Upper West Side residents looking for a new neighborhood spot.

Guarnaschelli detailed, “We want the menu to feel like a walk through the market on a perfect New York morning— vibrant, seasonal, and full of possibility.” Drawing on relationships with greenmarkets and Great Performances’ own Katchkie Farm, she and her team built dishes around the freshest spring produce: Asparagus Mimosa with Crème

Fraîche; Heirloom Radishes with Cultured Butter; and Pea-and-Mint Ravioli Accented by Pecorino.

Neumark outlined, “Our strategy had involved mapping every guest moment, from museum galleries to the final sip of a Pasilla-Chili Margarita. We believe it is critical to honor the museum narrative while creating a restaurant that could stand on its own.” Behind the scenes, a phased approach ensured that menu development, kitchen flow and service protocols aligned with both culinary standards and museum operations. In the test kitchen, Guarnaschelli is leading weekly workshops with sous chefs and pastry teams, inviting feedback from museum members and local food writers. She noted the importance of balance: “We needed approachable dishes that resonated with diverse pal-

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ERIC SHIN ORCHESTRATES SEOULSPICE’S SUCCESS

Musician and Entrepreneur Delivers A Flavorful Hit with All Diners, Including “Plant-Based”

Eric Shin, founder of SeoulSpice Korean Kitchen and principal percussionist with the National Symphony Orchestra, brings a musician’s rhythm and precision to orchestrating kitchen operations. Raised in Atlanta by Korean immigrant parents who opened one of the city’s first upscale Korean restaurants, Eric grew up immersed in both food and music. That early dual influence now defines his fast-growing fast casual culinary brand, blending heritage, innovation, and harmony in every bite.

Shin launched SeoulSpice in 2016 with a mission to make Korean comfort food fast, fresh, and approachable. Inspired by the flavors of his childhood — many of the recipes are based on his mother’s home and restaurant cooking — he created a customizable menu centered around rice bowls, japchae noodles, his mother’s kimchi recipe and a wide range of innovative sauces. At SeoulSpice, flavor is front and center — but so is flexibility. The entirely gluten-free menu is designed with a build-your-own format that makes it easy for vegans and vegetarians to customize their meals without compromise.

I caught up with Shin via e-mail in between his musical performances and overseeing his growing fast-casual Korean comfort food chain. Generous with his responses, he shared who the biggest influencers are on his life and how they have helped him successfully navigate his musical and entrepreneurial endeavors.

How do you manage your dual roles as

Founder & CEO of SeoulSpice Korean Kitchen and as the principal percussionist in the National Symphony orchestra?

Being principal percussionist for the National Symphony Orchestra has been my dream job since 2012. The schedule is demanding, and running SeoulSpice also requires constant, hands-on attention. I’ve learned to manage both by staying focused and intentional with my time.

Entrepreneurship runs in my family. My grandfather, a Korean army general, opened a restaurant in Seoul. My parents opened one of the first Korean restau-

rants in Atlanta. I grew up watching my father balance software engineering with running a restaurant. Their examples taught me how to pursue dual careers with discipline and purpose.

How has your background as a professional musician influenced the way you build and operate SeoulSpice?

Music and food are universal languages. Everyone connects to them, and both are powerful gateways to culture. I was born in Atlanta and learned my Korean heritage through food—my mom’s love language. Music gave me a similar connection to other cultures.

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.

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Eric Shin, founder of SeoulSpice Korean Kitchen and principal percussionist with the National Symphony Orchestra

SeoulSpice's Popular Herbivore Bowl

FROM KNIFE SKILLS TO KEYNOTES: NACUFS 2025’S FOUR-DAY CAMPUS INNOVATION LAB

Collegiate dining professionals from across North America will converge on Salt Lake City from July 8–11 for the National Association of College & University Food Services (NACUFS) 2025 National Conference, bringing together top chefs, directors, suppliers, and thought leaders under one roof. The four-day event will feature a high-stakes Culinary Challenge, an expansive tradeshow showcasing the latest in equipment and menu solutions, a prestigious awards ceremony honoring sustainability and nutrition excellence, and a series of timely learning sessions designed to tackle workforce development, operational efficiency, and student well-being.

“NACUFS will craft an event that responds directly to the pressing needs of our field,” Rahul Shrivastav, chairman of the NACUFS Board of Trustees and executive director of dining & hospitality at Indiana University, noted, “When colleagues share proven strategies for reducing waste or boosting team morale, our campuses benefit immediately.” NACUFS ’25 attendees are set to reap the benefits of the conference’s extensive networking opportunity Most importantly, the event equips dining directors and their teams with actionable insights to foster community, boost resilience, and embrace innovation.

The signature NACUFS Culinary Challenge always draws a large and vocal crowd as collegiate chefs race against the clock to produce restaurant-quality dishes using a mystery basket of locally sourced ingredients. Each team will have just 45 minutes to impress a panel of judges composed of industry veterans and foodservice directors. “Witnessing the precision and creativity on display will be inspiring,” Shrivastav added. “These chefs won’t

“These chefs won’t just be cooking for competition—they’ll be shaping the future menus on campus dining lines.” — Rahul Shrivastav

just be cooking for competition— they’ll be shaping the future menus on campus dining lines.”

Whisking inspiration from the competition floor to the trade show aisles, conference goers will explore the National Showcase—a two-day expo featuring over 350 suppliers representing more than $2.5 billion in institutional purchasing power. From touchless point-of-sale systems and energy-efficient ovens to plant-forward protein alternatives and smart waste-management solutions, the Showcase will offer a glimpse into the next generation of campus dining technology. “We will see companies unveiling products we’ll soon integrate into our own operations,” Shrivastav noted. Among the highlights making their debut will be a robotics-assisted dishwashing line. “The Exhibitors Zone will truly accelerate the adoption curve for innovators.”

Amid the bustle of competition and

commerce, NACUFS will ceremonially honor its brightest stars. The Loyal E. Horton Awards will recognize outstanding achievements in sustainability, nutrition, and volunteer leadership, while individual volunteer honorees and grand-prize recipients will be celebrated at a gala dinner. “Seeing peers acknowledged for initiatives like composting programs that divert tons of food waste or student-driven menu redesigns will be a highlight,” Shrivastav said.“Our award winners will set the standard for excellence that others strive to emulate.”

Complementing the culinary theatrics and vendor showcases, conference attendees will dive into a vast array of learning sessions. Panel discussions will tackle talent attraction and retention in a competitive labor market, while interactive workshops will provide hands-on training in menu engineering, digital ordering platforms, and cultural engagement through food. A keynote address will examine the intersection of sustainability and health, urging dining professionals to view environmental stewardship as integral to student wellness. “Learning from real-world case studies will give directors the confidence to pilot new programs back home,” Shrivastav detailed. “When you hear how an institution has Benn able to cut energy costs by 15 percent through green kitchens, it sparks action.”

launching a hybrid dining model that blends retail flexibility with residential service, Toote will elaborate on his strategies to personalize campus dining and increase student engagement.

Beyond scheduled events, informal meet-ups and roundtables will foster connections across roles and regions. Dining directors from large public universities will swap notes with small liberal arts counterparts, while chefs will exchange plating techniques and recipe adaptations. “We talk about ‘community’ all the time, and NACUFS will make it tangible,” Shrivastav concluded. “When you break bread with peers facing the same operational challenges and celebrate collective wins, you quickly realize we’re stronger together.”

Supported by title sponsors including Sodexo, Sysco, US Foods, and Hormel Foods, the NACUFS 2025 National Conference will demonstrate the power of collaboration in advancing collegiate dining. As attendees return back to their campuses, they will carry with them fresh ideas, new product partnerships, and a renewed sense of purpose—to nourish campus communities in innovative, sustainable, and student-centered ways.

Across four action-packed days, the conference will kick off with a welcome breakfast and opening keynote on building resilient dining programs, followed by a panel on recruitment and retention, an awards luncheon celebrating the Loyal E. Horton honorees, a hands-on menu-engineering workshop, and the first round of

Chairman-Elect Christopher Toote continued on page 101

The annual event will welcome incoming the new chairman of the NACUFS Board of Trustees Christopher Toote of the University of Chicago, who will share his vision for the organization. Drawing on his experience

STILL ICONIC, STILL GROWING: HOW JEREMY

MAZAL IS GUIDING P.J. CLARKE’S NEXT CHAPTER

For Jeremy Mazal, leading P.J. Clarke’s is not just a job—it’s a calling rooted in tradition, resilience, and an unwavering belief in hospitality. Alongside longtime partner Phil Scotti, Mazal has helped guide the storied brand through the uncharted waters of staffing shortages, rising food costs, postpandemic recovery, and changing guest expectations—all while preserving the soul of one of New York’s most iconic restaurants.

“I grew up in a house where Sunday dinners were sacred,” Mazal said. “Being around food and family was everything, so this industry always felt like home.” His journey began in hotels, but his real education came from the old-school halls of The Palm. “They made you earn every inch,” Mazal noted. “From dishwashing to working the front door in Vegas, you learned the business from the inside out.”

That early foundation laid the groundwork for Mazal’s no-shortcuts philosophy—something he brought with him to P.J. Clarke’s when he joined forces with Scotti over 15 years ago. “Phil reminded me of the old owners of The Palm,” Mazal added. “He’s tough but fair. We clicked immediately.”

It was a pivotal time for the brand. P.J. Clarke’s was expanding, but it lacked the infrastructure needed to scale while keeping its cultural DNA intact. “Phil said to me on day one, ‘Roll up your sleeves and figure it out’,” Mazal continued. “He didn’t want a clone. He wanted me to be me—and to help shape what P.J.’s would become.”

That evolution has been anything but easy. “We went from wild west to something closer to a balanced hybrid,” Mazal detailed. “Still gritty, still unique, but with systems and leadership that could support growth.”

At the heart of Mazal’s strategy is

people. He’s adamant about investing in human capital and building a culture of respect and recognition. “You don't treat your team like staff—you treat them like family,” he outlined. “That means knowing your dishwasher’s name, buying a pair of shoes for someone who’s earned it, or celebrating a five-year anniversary at lineup.”

His passion for the team extends to hiring practices. “I interview managers every single week, even when we’re not hiring,” Mazal said. “You never know when that right person walks through the door. And when they do, I want them to feel our purpose—not just clock in for a job.” Running a profitable restaurant

“You

today is a juggling act. Mazal doesn’t deny the pressures—labor costs, food inflation, and pandemic-era debt loom large. “We renegotiated leases, we fought for PPP, we asked landlords to work with us,” Mazal added. “We didn’t want to be the guys who let P.J.’s go under.”

Expansion brought additional learning curves. Las Vegas, he admitted, was a miss. “They didn’t know who we were,” Mazal said. “You walk into a city like that and you’re a stranger. It was a humbling experience.” By contrast, P.J. Clarke’s found stronger footing in markets like Washington, D.C. and Philadelphia. “There’s cultural overlap,” Mazal explained. “When someone from New York

don't treat your team like staff—you treat them like family. That means knowing your dishwasher’s name, buying a pair of shoes for someone who’s earned it, or celebrating a five-year anniversary at lineup.”

walks into our DC location and sees the signage, the bar, the vibe—they feel at home. That’s priceless.”

He’s equally candid about labor challenges. “The work ethic postCOVID—it’s not what it used to be,” Mazal said. “But I’m not giving up. I still believe in this industry, in mentorship, and in building great teams. It just takes more now.” On automation, Mazal is pragmatic. “We’re not there yet,” he said. “But I can see prep work shifting in that direction. Still, I never want P.J.’s to be a place where you order from a screen. That’s not what we do.”

As for food trends, P.J. Clarke’s has dabbled in healthier options—from veggie burgers to sweet potato fries— but Mazal is blunt. “If it doesn’t sell, it doesn’t stay,” he concluded. “People come to P.J.’s to celebrate. They want steak, a Guinness, a burger done right. We’ll always test new things, but we’re not here to lecture people on how to eat.” So what’s next for the brand? A debut inside JFK’s Terminal 5 marks the second licensing venture—one that Mazal sees as a visibility play more than a new blueprint. “It’s not our team running it, but it’s our name, our vibe,” Mazal said. “If that opens the door to new audiences, great.” “We’ve looked at Boston, Atlanta, Nashville, even Florida,” Mazal continued. “I think Fort Lauderdale or Delray might be a fit one day. The right neighborhood, the right space, we’d go.”

Still, his commitment remains grounded in purpose and presence. “P.J. Clarke’s isn’t a job,” Mazal concluded. “It’s part of who I am. I’ve poured everything into this brand. And as long as I’m here, we’re going to keep doing it the right way—one burger, one bartender, one guest at a time.”

Learn more about the iconic brand at https://pjclarkes.com/

Jeremy Mazal stands in front of the fresh oyster bar at P.J. Clarke's Vesey St. location

FROM RIBS TO REVENUE:

RED GOLD ® BARBECUE SAUCE DRIVES PROFIT & CRAVEABILITY

Barbecue sauce is one of the top two most popular sauces served at America’s restaurants according to a Datassential review of more than 400,000 menus. It’s also the most versatile. From slathering on ribs, as a burger condiment, or a dipping sauce, barbeque sauce is a mainstay of the nation’s culinary culture and revenue.

It’s only natural that one of America’s top ketchup and tomato sauce producers is also the choice of more and more operators for their barbecue sauce. Familyowned and operated, Red Gold® is converting operators from other brands due to its flavor, clean label ingredients, packaging options, and price.

“The first thing operators mention after tasting our barbecue sauce is its rich, smoky flavor that rivals other big name brands,” says Colt Reichart, Senior Director of Marketing at Red Gold. “When we show them the clean label ingredients of our new gallon jug barbecue sauce and compare it with those of other brands, they choose us.”

clean label ingredients. The first ingredient in our barbecue sauce is tomato puree.”

The new barbecue sauce is part of Red Gold’s Naturally Balanced portfolio because of the use of natural sugar instead of high fructose corn syrup, 75% lower sodium than other leading brands and no artificial colors or thickeners. “We call this barbecue sauce our ‘guilt-free’ barbecue sauce,” says Megan Rhetts, Red Gold’s Foodservice Marketing Manager. “That’s because of our

According to Datassential, more than 70% of consumers are interested in the ingredients of what they consume today.

With an available pump attached to the gallon jug, it’s easy to pump into ramekins for table service or use the jug back-of-house as part of a recipe. The Naturally Balanced Barbecue Sauce is also available in 1.5 gallon pouches to fit dispensers at condiment stations or for back-of-house use. Red Gold also offers high quality dispensers for its bar-

becue sauce, ketchup, and mustard. Another reason for making the switch to Red Gold Barbecue Sauce is its 1 oz. dunk cups. “About 25% of today’s restaurant meals are for takeout, delivery or drive thru,” Reichart explains. “Our Barbecue Sauce dunk cup saves time by eliminating the mess of filling plastic ramekins and won’t leak in the bag. It also uses the same great ‘guilt-free’ formula that operators love.”

“Consumers love to dunk everything from chicken tenders and wings to pizza crust in barbecue sauce and the flavor of our new barbecue sauce is so good,” explains Rhetts. Red Gold is a

leader in dunk cups, also offering its Folds of Honor Ketchup, Naturally Balanced Ketchup, and Marinara Sauce in the 1 oz. dunk cup packaging.

“Barbecue sauce plays such an important role on menus because of its versatility,” says Rhetts. “Now is a great time to take another look at Red Gold Naturally Balanced Barbecue Sauce because of its great flavor, clean label ingredients and variety of packaging. We are offering free samples to operators so that you can taste it for yourself. Just go to RedGoldFoodservice. com/guilt-free-bbq to order your free sample.”

Red Gold’s 1 oz. dunk cup of new Naturally Balanced Barbecue Sauce.

THE 2025 HURRICANE SEASON IS HERE:

HOW PREPARED IS YOUR HOSPITALITY BUSINESS?

From flood waters, property damage, power loss and spoiled food, coping with the aftermath of a powerful storm could be very troublesome for restaurant owners.

The Federal Emergency Management Agency (FEMA) estimates that about 40% of small businesses will unfortunately never reopen after a disaster. Therefore, during the Atlantic Hurricane season, which officially runs from June through November, hospitality owners and managers must take a multipronged approach to safety.

First, crisis communications, management and business continuity planning and then back up efforts with the proper insurance coverage.

While restaurants, hotels and other businesses in the hospitality industry have no control over the weather, taking the proper steps before a hurricane can lessen the impact.

Generally speaking, the three main goals of any disaster management plan are to manage the business during the crisis, resume normal operations as quickly as possible, and recover losses when it is over.

By taking these goals into account when surveying the most critical areas of the business, companies can determine what steps they need to take to be fully prepared for hurricane season and beyond.

As mentioned above, having a crisis communications, management and business continuity plan in place will help ensure employee stability in the workplace. Pre-determined employee notification channels will be critical to disseminating information should the need arise.

Business owners and managers should have employee contact information at their fingertips, while also establishing a toll-free hotline number

or social media site that can facilitate communication during a storm.

Similarly, understanding individual risk is key to necessary business continuity planning. Try isolating the business risk first. Is it wind, power outage or hurricane damage? Will your business be down for a week, a day or a month? Review your business assets and make sure the operations that are most critical have built-in redundancy or are covered by insurance.

Coverage for When A Hurricane Strikes

Losses are not always completely avoidable. Even businesses with the proper plans in place can suffer a setback from a storm.

It’s important to examine your insurance coverage in advance with your professional advisor as there are a variety of policies to help coastal and noncoastal businesses recover from an event – each involving a different aspect of the restoration.

It’s important to realize that all businesses in hurricane zones are at risk no

matter where they are located.

Business income coverage

Review your business income coverage limits, which include loss of income as a result of an event, to ensure they are sufficient. Extra expense coverage often accompanies business income coverage for necessary costs, such as having to relocate your business operations to a temporary location as a result of storm related damage.

Go through a potential business interruption to determine the estimated monthly costs for both loss of income and extra expenses.

How long will it take you to get your business up and running again? How much can you afford to lose? Base insurance coverage needs on identified risks to ensure that any business interruption will be covered to the greatest extent possible.

Flood coverage

It’s important to understand that most business property policies exclude flood coverage. In addition, businesses

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.

typically buy minimum flood coverage limits, but don’t consider that floods can come from even minor storms or no storm at all.

Examine deductibles

What type of deductible do you have on property coverage – a percentage or flat deductible? A calendar year or occurrence deductible? If your business has a lot of locations, occurrence or percentage deductibles could potentially be more costly. Additionally, many policies will have lower deductibles for wind and hail events than for a named storm.

Watch out for escalated cybercrime exposures

Phishing and email scams that include malware are known to increase post-storm, when companies are more vulnerable to cyber intrusion and attack. Consider cyber liability coverage, if you do not already have a policy in place.

Hurricanes can pose a major challenge for the hospitality industry. By taking the appropriate steps ahead of time and working with the proper experts, hospitality companies can help to ensure that they can weather any storm. Review your policy with an experienced insurance advisor now to ensure that you have the coverages and policy limits that you need to be adequately protected before a storm strikes.

Learn more at https://www. hubinternational.com/industries/ hospitality-insurance/

By Mark Rubinstein and Layla Ebersole, OCRA On Call Restaurant Accounting

THE ART VS. THE BUSINESS: BRIDGING THE GAP IN RESTAURANT MANAGEMENT

In restaurants, one of the most common but least talked-about struggles is this: the creative ambition of chefs doesn’t always align with the cold reality of profitability. We see it every day. A chef builds a beautiful dish, sources a specialty ingredient, designs an unforgettable experience—and then slowly realizes they’re bleeding margin. Why? Because the skills that create a memorable plate don’t always translate into a profitable one. That doesn’t mean creativity and business can’t coexist. In fact, the best restaurants make them work together. The secret isn’t compromise—it’s collaboration.

Many chefs enter the industry out of a deep passion for food and craft. They’ve trained for years to perfect a sauce, build a thoughtful menu, and deliver hospitality that leaves an impression. What they haven’t trained for is managing labor costs, building a scalable budget, or analyzing the impact of pricing decisions across a multi-unit model. These are completely different disciplines. And yet, the long-term health of a restaurant depends on them being in sync.

As an outsourced accounting partner, we step into businesses that are either flying blind financially or stuck in reactive mode. Our job at OCRA is to get our clients the clarity they need to make proactive, creative, and smart decisions. This usually starts by aligning their numbers to their vision. That means realtime reporting, smart forecasting, and customized tools that work for their operation—not generic spreadsheets. We had one client who operated several locations but hadn’t seen a useful report in months. The books were being managed, technically, but nothing was getting through to the people who needed it. Their chefs were pouring themselves into the food, but no one could say how much the effort was cost-

“ Too often, chefs get labeled as bad at business. That’s not fair. They’re not bad at business— they’re just not trained for it. They’re trained in flavor, technique, seasonality, and guest experience. It’s an entirely different skill set.”

ing—or earning—them. Within weeks, we implemented a reporting system that delivered weekly profit-and-loss snapshots, prime cost breakdowns, and revenue trends. Suddenly, decisions were being made with purpose. They still took creative risks, but they did so with real data and strategy behind them.

Too often, chefs get labeled as bad at business. That’s not fair. They’re not bad at business—they’re just not trained for it. They’re trained in flavor, technique, seasonality, and guest experience. It’s an entirely different skill set. The solution isn’t to force them to become accountants. It’s to surround them with the right partners and tools.

One group we worked with wanted to reimagine their brunch menu. The chef pitched several visually stunning, complex dishes—some with ingredients that didn’t keep well, others that required hours of prep. On paper, the food cost looked fine. But when we dug deeper, the labor and spoilage costs were out of sync with their goals. We worked together to adjust the menu, keeping the creativity but reducing the complexity. The result? A brunch menu that delivered on vision but stayed within a sustainable model. And the chef didn’t feel stifled— he felt supported.

When we talk about outsourced accounting and bookkeeping, we’re not talking about bean counters. We’re talking about strategic partners. Someone who understands the rhythm of the restaurant, but isn’t emotionally tied to ev-

ery menu item. Someone who can step back, look at the data, and say: here’s what’s working. Here’s where we’re vulnerable. And here’s how we fix it without sacrificing what makes you special.

One of the most successful examples we’ve seen is Casa Nela, the hospitality group behind restaurants like Bobo, Rosemary’s, and Claudette. They’ve managed to scale without losing their brand soul. Why? Because they’ve invested in building a strong team—not just front-of-house and back-of-house, but also back office. By outsourcing their accounting and working with financial partners, they’ve maintained profitability while letting their chefs and managers focus on what they do best. They’ve treated finance as a support system, not a barrier.

It’s important to understand that the back office isn’t the enemy of creativity. It’s the foundation that makes it possible. Data is just another ingredient. Your food costs, labor percentages, sales patterns, and customer behavior—they all tell a story. And if you understand that story, you can make smarter, more intentional creative decisions. You stop reacting and start designing.

The key is to build budgets that reflect your reality and your values. Protect your core margins. Set aside a portion of your budget—maybe 1 to 3% of revenue—for experimentation. This is your creative sandbox. You can try bold dishes, rede-

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Mark Rubinstein is the driving force behind On-Call Restaurant Accounting (OCRA), a company built on precision, trust, and a deep understanding of the hospitality industry. With a vision to simplify and strengthen restaurant financial operations, Mark founded OCRA and steadily grew it from servicing a handful of local spots to partnering with over 350 restaurants nationwide. Known for his no-nonsense leadership and unwavering commitment to his team, Mark doesn’t just run a company—he builds people. He’s mentored countless professionals, fostering a culture of growth, accountability, and loyalty. Mark’s ability to see both the big picture and the smallest operational details has made him a trusted partner to restaurateurs and a respected leader in the industry. His work ethic sets the tone, his integrity drives the mission, and his impact stretches far beyond spreadsheets. At OCRA, Mark isn’t just the CEO—he’s the foundation.

Ten years ago, Layla Ebersole answered a classified ad for a data entry job—no roadmap, just a need for change. What followed was a decade of relentless growth. From data entry to payroll, to bookkeeping, to account management, Layla kept pushing. She rose to lead the bookkeeping team, took on AP operations, and eventually earned the role of Director of Operations. Along the way, she witnessed On-Call Restaurant Accounting scale from 60 to over 350 restaurants, sat in strategy sessions with industry giants, and shared meals with unforgettable people at world-famous establishments. Her journey is marked by grit, gratitude, and game-changing leadership. Now, with ten years behind her, she’s not looking back—she’s focused on what’s next and ready to help lead the company even further.

THC BEVERAGES ARE COMING TO THE TABLE: WHAT OPERATORS NEED TO KNOW

First, the necessary disclaimer. This article is not meant to provide legal advice. This is a rapidly changing environment with a vast array of state and local laws.

Consumer tastes are shifting fast. Alcohol sales are declining, especially among younger adults who are choosing to drink less—or not at all. Instead, they’re reaching for drinks that offer something functional: energy, calm, focus, or a light buzz. Enter hemp-derived THC beverages. Thanks to the 2018 Farm Bill, hemp-derived THC drinks are federally legal. That means you don’t need a dispensary license to sell them—if your state allows it. While laws still vary widely by location, the door is now open for many restaurants, bars, and entertainment venues to offer these products as part of their beverage program. (States with pre-existing laws regarding the sale of marijuana

Instead of alcohol, younger consumers are reaching for drinks that offer something functional: energy, calm, focus, or a light buzz. Enter hemp-derived THC beverages.

may have other jurisdiction in place, it is essential to do due diligence!).

So, what does this mean for food service? Simply put: a major new revenue stream.

In just one year, legal sales of hempderived THC beverages jumped from $102 million in 2023 to $382 million in 2024. Experts predict that number will double again by 2029 (Brightfield Group). While that’s still small compared to beer or wine, the growth is significant—and points to big potential, especially in hospitality.

In just two years, Minnesota went from zero to over 4,000 businesses

legally selling THC drinks, including restaurants, hotels, and even sports stadiums. The state now represents nearly $200 million of the national market. While Minnesota is leading the way, other states are catching on. Bars are offering THC drinks next to beer and cocktails. Breweries are making THC seltzers. And restaurants are experimenting with drinks that provide a buzz without the booze— and offering guests other non-alcoholic food-pairing opportunities. Where legal, these beverages are quickly becoming a popular, normalized part of the drinking landscape.

Why Consumers Are Interested

Younger consumers, especially Gen Z, are choosing to drink less alcohol. They’re also more likely to see cannabis as a safer or healthier alternative. In fact, nearly 70% of Gen Z say they prefer cannabis products over alcoholic drinks (CBS News). It’s not just Gen Z; recent surveys show that 40% of Americans are actively trying to reduce their alcohol consumption, representing a dramatic shift in drinking culture (independent studies from both Ipsos 2025 and NC Solutions 2024).

Studies show that people who start drinking THC beverages often cut back on alcohol. Today, there are more daily cannabis users in the U.S. than daily drinkers (Carnegie Mellon, 2024).

For many people, THC drinks offer the social ritual of drinking with -

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Pamos Reserve spirit (credit: Robert Foster)

Artet Mango Ginger Spritz, credit Miachell Pruett

ICONIC NYC STAFFING FIRM HMG+ DEBUTS CHICAGO OFFICE TO SUPPORT WINDY CITY

FOODSERVICE AND HOSPITALITY OPERATOR

NEEDS

Getting the balance right between cost and service quality has become a make-or-break challenge for hospitality operators nationwide. With average hourly wages for frontof-house staff up more than 15 percent over the past three years, many venues are scrambling to find reliable teams while staying within budget. In this environment, HMG+ (Hospitality Made Great) is bringing its proven New York recipe for success to Chicago, promising a blend of rigorous training, vetted talent, and technological efficiency to meet the moment’s demands.

Over nearly three decades in New York, HMG+ has built a reputation for turning out polished servers, bartenders, and captains who can handle everything from intimate dinners to largescale conferences. That track record formed the bedrock for the company’s decision to expand into Chicago, a

market that shares many of New York’s event-driven dynamics but comes with its own regional flavor and pace. “We saw Chicago as the ideal next step because clients there expect the same caliber of service, even as they face the squeeze of rising labor expenses,” Karen DiPeri said, reflecting on the company’s growth strategy.

DiPeri, President and COO of HMG+, has overseen the transformation from the original Yipeee venture—launched by her husband Michael 28 years ago— to the modern staffing, training, and recruitment powerhouse it is today. She noted that the Great Recession forced a pivot away from full event management toward a more resilient focus on staffing and professional training. By shifting their on-call workforce from independent contractors to full-time employees, HMG+ was able to standardize service protocols, offer benefits like 401(k) matching, and implement the Academy for Hospitality Arts (AHA), the company’s dedicated training arm.

“Our business model evolved once we recognized that consistent quality starts with investment in people,” she added. That commitment has resulted in training over 3,000 individuals on front of the house skills, all steeped in HMG+’s standardized service etiquette—from plate placement to guest engagement. Technology has played a key role, too. Long before many in the industry adopted digital dispatching, HMG+ developed its own enterprise

software; the giggo platform in the early 2000s to manage schedules, confirmations, and real-time staffing logistics.

“We were literally the first company to launch a hospitality-specific staffing app,” DiPeri noted, underscoring how the firm’s tech backbone reduces miscommunication and downtime.

Chicago’s market presents both familiar and novel challenges. While many corporate clients—from law firms to financial institutions—mirror those in New York, local operators often move at a more measured pace, favoring relationship building over rapid-fire service rollouts. HMG+ has responded by appointing a Chicago leadership team led

“We built our structure so clients never feel overstaffed or under-resourced. It’s about the right people at the right time.” — Karen DiPeri

by seasoned industry pros: one brings SoHo House and Let Us Entertain You training expertise, another directs local recruitment efforts. “We’ve matched our expansion team to the local culture,” DiPeri continued, “so we have been able to hit the ground running. For Chicagoland foodservice and hospitality operators looking to shore up their special-event staffing amid soaring labor costs, a strategic, multipronged approach is essential. First, conduct a detailed audit of past events to identify peak labor needs, hidden overtime spikes, and service gaps. By quantifying the precise mix of servers, bartenders, and captains required for different event sizes, operators can forecast labor budgets more accurately and avoid costly last-minute overtime. Next, develop a talent pipeline through

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Karen and Michael DiPeri

The HMG+ staff celebrates the recent Chicago office ribbon cutting

CHEF MARY SUE MILLIKEN AND LIZ MURRAY TALK ABOUT MORE, THE MOVEMENT TO ORGANIZE FOR RESTAURANT EQUITY

You may be familiar with some of the professional organizations that offer support and programming, but have you heard of MORE, the Movement To Organize For Restaurant Equity, a new restaurant industry coalition?

I’ve connected with Mary Sue Milliken (Chef/Restaurateur, Regarding Her) and Liz Murray (Women in Hospitality United) two of MORE's Co-Founders, to share info about the organization.

What is MORE?

MORE is a new coalition of organizations like the James Beard Foundation, Women in Hospitality United, and Regarding Her, working together to amplify

"MORE are building a connected, collaborative network across organizations, unlocking new opportunities for shared learning, expanded programming, and creative partnerships."

each other's efforts to make change in the restaurant industry, specifically in two main areas: advancing economic mobility + workplace protections. MORE's approach is to both support the existing efforts of its 17 member organizations, while also creating its own programming and initiatives. MORE’s scope is national, with an initial focus on key markets including NYC, LA, SF, Chicago, and Gulf Coast.

What does MORE mean for the future of the foodservice industry?

There is enormous opportunity for change in the restaurant industry. We contribute $700B annually to the U.S. economy and employ 12 million people, making us the second largest private employing industry in the country. But razor thin margins pressure both operators and frontline workers. In fact, 85% of operators reported lower profitability year-over-year, and workers face insurmountable barriers to economic mobility. The work to solve these issues is happening—but in silos. To build a thriving, equitable, and enduring restaurant industry, we need to work together.

Why launch MORE now? Are we entering a new era for the industry?

Our members are led by innovators developing and implementing solutions and services aimed at industry transformation. For too long, these organizations have been isolated in silos, without the benefit of shared resources and best practices from peers. We are changing that by building a connected, collaborative network across organizations, unlocking

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

new opportunities for shared learning, expanded programming, and creative partnerships. We believe that by coming together to harness the work already underway we can drive enormous social and economic impact for all our stakeholders - workers, operators, employers, adjacent industries, policy makers, and the communities they serve.

What are the challenges to the Restaurant Industry that MORE will address?

Our two pillars are advancing economic mobility and advancing frontline protections. These pillars are connected and work in tandem; our belief is that wraparound supports are a critical partner to economic advancement on the pathway to quality jobs and a sustain-

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Joyce

Chef Mary Sue Milliken (Photo Credit: Anne Fishbein) Liz Murray (Photo Credit: Julia Gillard)

able industry.

Enabling economic mobility for workers and owners is essential to a more equitable and resilient restaurant industry – an industry where 55% of workers have a high school education or below vs. 31% for the overall U.S. workforce, and only 6 of 50 states have average wages that meet the cost of living. Our coalition members support policies, tools, and opportunities that help workers and owners grow, thrive, and build longterm stability by advocating for workforce development + upskilling, expanded access to capital + financial resources, wage equity + transparency, and leadership development and mentorship.

For our second pillar–advancing workplace protections–we know that in order to build sustainable businesses and careers, operators and employees require stable systems to ensure all workers can show up fully and safely at work. This foundation for success includes systems like support for working parents + caregivers, increased mental health awareness + access to care, sexual violence, harassment, and discrimination education and prevention, opportunities for historically marginalized voices to come forward safely, and protection for undocumented laborers.

Who are the Co-Founders of MORE?

MORE is the vision of a powerhouse team of hospitality industry veterans from three founding organizations–Women in Hospitality United, Regarding Her, and James Beard Foundation–including Elizabeth Meltz (Women in Hos-

pitality United), Liz Murray (Women in Hospitality United), Mary Sue Milliken (Regarding Her), Dina Samson (Regarding Her), Sylvie Gabriele (Regarding Her), Anne McBride (James Beard Foundation), and Sarah Ax (Range Sports).

What are examples of MORE’s Programming and Initiatives?

MORE fosters a dynamic community among members through virtual and in-person convenings. We bring our members together virtually each month, sharing program updates and news, and inviting expert guest speakers to support upskilling and continuing education. Once a year, MORE gathers in person for

our Changemaker Summit, a workshop where members extend programs to new audiences, partnerships among organizations blossom, and peer relationships strengthen. The second annual Changemaker’s Summit will be held in Q1 2026.

MORE catalyzes and expands members’ work by creating umbrella programming. We will offer a platform of programs that address our goals of advancing economic mobility and workplace protections, including a Worker Advisory Board designed to ensure we center frontline workers at every turn, as well as monthly Workforce Development meetings to support the development of relevant programs in New York City and beyond. Our workforce development organizations in NYC are collaborating on a city-wide alumni network to support graduates of training with Drive Change, Hot Bread Kitchen, Emma’s Torch, and more. This program will increase the long-term impact of the involved organizations and further build

community among stakeholders. We aim to spin up similar initiatives in other key markets, including LA, Chicago, and the Gulf Coast.

In addition, we will partner with adjacent industries and aligned non-profits to expand programming and bring solutions to the restaurant industry, with a focus on creating quality jobs and accelerating equitable economic advancement.

MORE will also grow awareness of our work, and educate the dining public. We will build brand presence within the restaurant industry and the broader dining public. Our campaigns will educate audiences on the enormous opportunities facing the restaurant industry and our movement to transform it.

Where can people find more information?

For more information, visit our website - www.morecoalition.com and follow MORE on Instagram @morecoalition

MORE members and co-founders at their first annual Changemakers Summit earlier this year in Austin, TX. Photo Credit: Mackenzie Smith

IFDA LAUNCHES KNOWELLE™AN INNOVATIVE AI AGENT FOR THE FOODSERVICE DISTRIBUTION INDUSTRY

The International Foodservice Distribution Association (IFDA) is excited to announce the launch of Knowelle™, an innovative AI agent designed to enhance value for IFDA members by providing instant access to the association's comprehensive research and insights portfolio, events, programs and membership.

Knowelle serves as an intelligent knowledge companion that helps foodservice distributors quickly find industry-specific information without having to search through multiple publications manually. The AI agent draws from IFDA's extensive research library, thoughtleadership publications, white papers, Crave podcast episodes, and information about IFDA events, programs, and membership.

"Leveraging IFDA's proprietary research portfolio, Knowelle becomes a one-stop-shop for foodservice distributors to quickly find industry-specific information," said Mark S. Allen, President and CEO of IFDA. "Our goal

in developing Knowelle is to improve access to valuable IFDA insights, including our industry-leading benchmarking survey data, which will support IFDA members as they make key business decisions."

Key Features of Knowelle:

• Comprehensive Access : Knowelle has access to all current IFDA research reports, thought-leadership publications, white paper library, publicly available IFDA website content, and Crave podcast episodes

"Leveraging

IFDA's proprietary research portfolio, Knowelle becomes a one-stop-shop for foodservice distributors to quickly find industry-specific information."

—

Mark S. Allen, President and CEO of IFDA

• Member-Focused Design : After answering three initial questions, users are prompted to log in with their IFDA member credentials for continued access

• Secure and Reliable : Unlike general AI tools, Knowelle is not connected to the internet at large, ensuring responses are based solely on trusted IFDA sources

• Instant Information : Provides summarized information from IFDA sources to help members make informed business decisions quickly

Knowelle is an AI agent, which is a system using artificial intelligence that perceives its environment, makes decisions, and takes actions to achieve a goal. The goal in this case is to provide summarized information

from IFDA sources. IFDA used Chipp. ai to build Knowelle.

Like any generative AI tool, users should be aware that Knowelle's output is not a substitute for expert advice, and IFDA encourages users to contact IFDA staff to verify specific information or context when needed.

To access Knowelle, visit: https://ifdaonline.org/knowelle/

About The International Foodservice Distributors Association

The International Foodservice Distributors Association (IFDA) is the premier trade organization representing the $400 billion foodservice distribution industry. This industry ensures a safe and efficient supply of food and products to more than one million restaurants and foodservice outlets in the U.S. daily. For more information, visit www.ifdaonline.org.

About Chipp.ai

Knowelle was built using Chipp.ai's AI agent platform, which specializes in creating intelligent, domain-specific AI solutions for organizations.

AT MENUS OF CHANGE ® 2025, COURAGE, JOY, AND THE POWER OF PLANTS PROLIFERATE

"Iwant to say, courage is contagious,” declared Chef Ann Cooper, Culinary Institute of America (CIA) alum, founder of the Chef Ann Foundation, and advocate for healthy, scratch-made school food for all. Joining her on stage were representatives from all sectors of the industry: Danielle Nierenberg, president of Food Tank; Fariyal Abdullahi, a fellow CIA alum and James Beard-nominated executive chef of Hav & Mar; Missy Schaaphok, director of global innovation, sustainability, and regulatory at Taco Bell; and Amy Keister, global director of sustainability for food service giant Compass Group. The group shared insights from their own personal experiences on leading change. It was a powerful way to open the annual Menus of Change® Leadership Summit, which took place last month at the CIA’s New York campus.

The conference convened chefs, foodservice operators, experts in health and sustainability, educators, and policy-

makers to discuss and strategize the future of a healthier, more sustainable food system. This year, discussions of current challenges facing food providers were met with celebrations of successful strategies and opportunities for chef-led solutions.

As CIA President Michiel Bakker said in his opening keynote, “You can’t change your context. You can only change you—how you show up, how you lead, how you adapt to the world we’re in. I believe in the power of the people in this room to lead with purpose, courage, and creativity.”

Protein, Price, and Nostalgia

From the power of leadership to the proliferation of protein, the 2025 PlantFoward Opportunity Report, which was unveiled at Menus of Change, took a deep dive into consumer attitudes toward plant versus animal proteins. While many consumers are actively limiting meat in their diet, foodies, Millennials, and Gen Z are reluctant, primarily

because of concerns on perceived taste concerns and protein quality. Leading messaging with lower costs, flavor, strong narrative, and nostalgia were cited as more effective means of encouraging consumers to embrace more plantbased and fiber-rich protein sources such as beans, peas, and legumes.

Eve Turow-Paul of Food for Climate League affirmed these strategies, noting that her organization is currently piloting a messaging playbook to encourage greater bean consumption by tapping into the cultural story of beans. Consumers are more likely to make decisions based on their feelings and intuition than science alone.

Joy and Empowering Chefs

In the opening session as Ann Cooper talked about contagious courage, Fariyal Abdullahi described her philosophy of “leading with joy.” This became a rallying cry for panelists throughout the event who encouraged the audience to empower chefs to follow their passions

to find creative solutions, a nice segue into the closing session of the conference that celebrated the winners of the first-ever Repurposed Solutions Competition.

The competition grew out of the Menus of Change University Research Collaborative (MCURC) collaboration with ReFED, a U.S.-based nonprofit working toward ending food waste, on the “Repurpose with a Purpose,” campaign. Participants creatively reduced food waste utilizing ingredients otherwise destined to become trash or compost. Winners included Innovation Award-winner Vera Propkopieva (Zuca in Healthcare, Stanford University), Impact Award-winner CIA alum Nima Mehregan (Wellness from Waste, Vergennes Grand Senior Living), and Culinary Merit Award-winners Karlene Gaskell (Conscious Kitchen, University of Reading) and Rodrigo Blanquet (TeaPache, University of North Texas). Rodrigo Blanquet was also the all-around Grand Prize winner with the highest score across all categories.

While many of the presenters stressed that there were no perfect solutions or silver bullets, empowering people to make the changes they can, no matter their role or the size of their organization, can and will make a difference. Menus of Change returns June 2026. For more information or to view the ondemand recorded sessions, visit www. menusofchange.org/webcast.

The data populating this report was collected from an online survey conducted in March 2025 through Datassential’s Omnibus platform, with 1,504 American consumers representative of the general population, ages 18 and above. When statistically appropriate, several figures from this report are compared with corresponding data from previous editions.

CIA President Michiel Bakker addresses the crowd of foodservice professionals (L to R) Danielle Nierenberg, Ann Cooper, Missy Schaaphok, Amy Keister, Fariyal Abdullahi

Finding Your Flavor: Inspiring Hospitality Excellence SHFM 2025 NATIONAL CONFERENCE REGISTRATION NOW OPEN

The Society for Hospitality and Foodservice Management (SHFM) will host its National Conference September 16 –18, 2025, at the Renaissance Esmeralda Resort in Palm Springs, California. With a theme of Finding Your Flavor: Inspiring Hospitality Excellence, attendees can look forward to educational sessions on professional development and industry issues, signature events, networking opportunities and subject matter experts.

This year’s programming focuses on elevating workplace hospitality through bold ideas, creative storytelling and expert-led sessions that inspire unconventional thinking. Attendees will explore innovative amenity strategies and design approaches have the power to reshape the industry landscape.

Some of the highlights of the 2025 SHFM National Conference include:

Educational Sessions – Throughout the three-day conference, SHFM will hold several educational sessions designed to highlight changes and opportunities in the workplace amenities and foodservice industry:

Keynote: Beyond Brainstorming: Inspire Your Inner Idea Factory

Wednesday, September 17

Kyle Scheele, Innovation Expert; The Patron Saint of Crazy Ideas

The Power of Storytelling: Elevating Hospitality Excellence

Wednesday, September 17

Michele Gendreau, Director of Food

& Beverage, Disneyland Resort

My Flavor: How I Found It and Why I Share It

Thursday, September 18

Kwame Onwuachi, Chef, Restaurateur, Author

Amplifying the Amenity Experience: A Taste of What’s Possible

Thursday, September 18

Helen Wechsler, Google (Moderator)

Christine Gurtler, Associate Principal / Design Director, Jacobs | Doland | Beer

Sally Minier, Head of Workplace Strategies, Jane Street Capital Additional Speaker to be Announced!

Hunger Awareness Activity – Each year, the SHFM National Conference features an event designed to raise funds in support of local hunger initiatives. Thanks to the generosity of SHFM

members, we have raised over $200,000 to support local hunger initiatives. This year’s event will benefit Food Now, an organization committed to providing food assistance, community outreach and support services for the Coachella Valley.

Industry Networking Event – Kick off the evening with SHFM’s premier relationship-building opportunity! Greet colleagues and make new contacts while indulging in an exceptional menu inspired by the Mid-Century modern era. Relish in reimagined vintage dishes that blend innovation with nostalgia, featuring upscale comfort food and eco-conscious concepts.

Additionally, the recipients of the SHFM 2025 Richard Ysmael Distinguished Service Award, Robert Pacifico Above and Beyond Award, Jay B. Silver-

stein Lifetime Achievement Award and President’s Award will be presented at the conference.

For the full agenda and other details about SHFM’s National Conference visit: https://shfm-online.org/conference-2025/

The Society for Hospitality and Foodservice Management is the only association focused on Workplace Hospitality and Amenities in the Foodservice Industry. SHFM empowers its members to create safe, productive and engaging workplace environments by providing mentorship, fellowship and access to segment specific education covering an array of innovative shared services, concepts and powerful peer connections. For more information, please visit www. shfm-online.org.

ZACH KOFF

Provisions, New York City

At Total Food Service, we are always on the lookout for operators, innovators, and brands that are reshaping the way the restaurant industry serves its communities. So back in September 2023, when Union Square Hospitality Group (USHG) named Zach Koff as President of Daily Provisions, we were watching closely. The move stood out—and months later, it’s clear just how pivotal that appointment was. This was not just another leadership hire—it was a clear signal that USHG is investing in the future of a new restaurant segment: the all-day neighborhood kitchen.

In a crowded and increasingly complex food landscape, Daily Provisions is carving out a unique identity—one built around comfort, quality, and community. But behind that simplicity lies an ambitious plan to scale. That’s where Koff comes in. With 13 years of operational leadership at Shake Shack—guiding the brand from its humble Madison Square Park roots to a 500-location glob-

al phenomenon—Zach Koff is no stranger to growth. He’s helped define what it means to grow a restaurant concept without compromising culture, quality, or customer experience.

For our TFS readers—many of whom are navigating expansion, streamlining operations, or building new concepts—Koff’s perspective offers rare insight. We asked him to reflect not just on his new role but on the experience that shaped him. From Shake Shack’s earliest challenges to its systemic scaling across markets, his journey is filled with practical lessons that foodservice professionals can apply across independent and multi-unit operations alike.

Just as compelling is his willingness to compete in the fiercely contested morning market. Daily Provisions is boldly entering a space dominated by entrenched players like Dunkin’, not by mimicking them, but by offering a crafted, neighborhood-forward experience built around craveable items like crullers and BECs (ba-

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con, egg, and cheese). It’s a move that speaks to changing customer expectations and to the brand’s confidence in its product and purpose.

Koff’s appointment also tells a broader story about how legacy restaurant groups like USHG are evolving. Daily Provisions began in 2017 as a modest annex to Union Square Cafe—a thoughtful gift to the neighborhood. But it has grown into something much more: a prototype for how restaurants can serve communities from breakfast through dinner, all under one roof, with relevance and profitability.

that instead of textbooks, I often carried knives and aprons to class—something that always made me smile. I loved the hands-on approach, but what left the biggest mark was the people. The students weren’t just learning hospitality; they lived and breathed it, just like I did. There was a deep camaraderie in being surrounded by others who were equally passionate, driven, and hungry to shape the future of the industry.

In our Q&A that follows, Koff shares his outlook on building teams, entering new markets, designing for scale, and preserving culture as brands grow. He also discusses what it means to join a concept in its adolescence—when identity is established but opportunity still lies ahead. With plans to open new locations, including the upcoming Brooklyn outpost, Daily Provisions is on the move. And with Zach Koff at the helm, we think it's a brand every operator should be watching.

Where did your passion for hospitality and food begin—and how has that shaped your career path?

For as long as I can remember, my family loved going out to eat. We moved around a lot because of my dad’s career in television, and every new city meant discovering local restaurants. Back then, there was no Yelp, no social media. You just asked the locals: “Where’s your favorite place to eat?” And we found gems. Restaurants became these anchors for me. I loved the energy, the sense of community. It shaped my outlook—and ultimately my career choice.

What was your college experience like, and how did Cornell’s hotel school influence your journey?

Cornell was truly eye-opening. I studied at The Cornell Nolan School of Hotel Administration and followed a culinary-focused track, which meant

The professors and guest speakers were just as inspiring. I still remember when Randy Garutti, long before Shake Shack became a household name, came to guest lecture. That experience was a spark—it made the hospitality world feel personal and accessible. That lecture introduced me to Union Square Hospitality Group (USHG), and it ultimately led to an internship that changed the course of my life. Being exposed to chefs, operators, and visionaries so early on showed me what was possible in this field and gave me the confidence and direction to dive in headfirst.

That internship was at Tabla, correct? What did you take away from that early experience?

Interning at Tabla in 2001 was nothing short of transformative—it was my first time living and working in New York City, and I had no idea how profoundly it would shape my future. This was before Danny Meyer published Setting the Table, but the philosophy that would later be immortalized in that book was already alive and thriving within the walls of Tabla. The culture, the intentionality, the unwavering commitment to hospitality—they weren’t just ideas, they were practiced every day, in every detail, by every team member. I quickly learned that hospitality was so much more than serving great food or offering excellent service. It was about truly caring—for your guests, your colleagues, and the community around you. Tabla wasn’t just a restaurant; it was a living, breathing example of how to make peo-

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ple feel seen, valued, and welcomed. Watching those principles play out in real time was like a masterclass. It left a lasting impression and solidified my desire to spend my career surrounded by people who lived hospitality with that level of purpose and heart. Everything I’ve done since has been shaped by those early lessons—it set the tone for the kind of operator and leader I aspired to become.

After Cornell, where did your career take you? Did you jump right into Shake Shack?

Not immediately. After graduating from Cornell, I joined the Bravo Brio Restaurant Group, where I spent eight

pivotal years helping to open restaurants in five new markets. The work was intense and rewarding—constantly moving every few years, I was immersed in the challenges of launching in new cities, building teams from scratch, and maintaining operational consistency while scaling. In many ways, it felt like a continuation of my childhood, which had been marked by frequent moves. But professionally, it was an incredible education in logistics, culturebuilding, and adaptability. Throughout that time, I stayed in touch with Randy Garutti. Our connection, which began back at Cornell during a guest lecture, had evolved into a kind of professional check-in ritual—one phone call a year,

like clockwork. We always had great conversations, and Randy kept a pulse on what I was doing. He saw how I was bringing hospitality brands to life in new markets, and when the time came for Shake Shack to grow beyond New York City, he gave me a call. That invitation was a full-circle moment—the culmination of everything I’d been working toward since that first classroom encounter. Joining Shake Shack wasn’t just the next step in my career; it was the realization of a vision that had been quietly building for years.

What did your approach look like as you prepared to introduce Shake Shack to new markets?

When I first joined Shake Shack, I assumed my role would be all about operations—setting up kitchens, streamlining systems, training teams, and ensuring consistency across markets. But that perspective shifted dramatically during my interview with Danny Meyer. He asked, “What do you think your role will be?” and when I rattled off the expected answers, he stopped me and said, “Zach, I need you to be the ambassador of hospitality.” That one sentence completely reframed my approach. It wasn’t just about executing openings; it was about infusing Shake Shack’s culture and values into every new loca-

continued on page 42

A sampling of the delicious cuisine from the Daily Provisions kitchen (All food photos by Peter Garritano)

tion. In cities like Miami, I didn’t just launch restaurants—I introduced the brand to the local culinary scene with intention. I brought burgers to chefs in their kitchens, fed their teams, and built relationships that reflected respect and a genuine desire to connect. At a time when no other quick-service brand was thinking that way, we were redefining how expansion could look—rooted not just in systems and scale, but in heart, hospitality, and community integration. That ethos made all the difference, and it continues to define how I approach leadership and growth.

Were you involved in real estate decisions for new locations?

Early on, no. I was the operator and executor. Randy would say, “We’re looking at Washington or Philly—can the team handle it?” My job was to build the team, prep the systems, and make sure we could execute. The site selection was still top-down, but once we entered the market, it was my responsibility to bring the Shake Shack culture to life there.

Eventually, you became Shake Shack’s VP of Operations. How did that change your role?

When I became VP, my job evolved significantly. I moved up to New York City and joined the leadership team. It was a big step. Suddenly, I was help-

ing shape the company’s strategic decisions, overseeing growth, and ensuring our culture remained strong as we expanded. Those early days at Shake Shack—opening our first few dozen restaurants—were some of the best times of my career. I knew everyone personally; the team was small, close-knit, and innovative. It felt like we were creating something special together.

So how did the transition happen from Shake Shack to Daily Provisions?

After opening hundreds of Shake Shacks, I realized something important: I was most energized by the early growth phase—the moment when a brand is still figuring out who it is, defining its values, and building a foundation from scratch. That formative, startup-like energy was where I thrived. Around that same time, Danny Meyer approached me about Daily Provisions. The concept was young, full of potential, and at the exact stage in its life that I loved most. Danny believed I was the right person to help grow it thoughtfully, with intention and care. It felt serendipitous. Coincidentally, Randy Garutti had just stepped away from the project, and over cheesesteaks in Philly, we’d had conversations about me stepping into more leadership. I had recently

continued on page 44

The exterior of Daily Provisions' Cobble Hill location in Brooklyn, NY (photo by Peter Garritano)

returned to New York and was ready to take on a role that blended operational strategy with brand building. The timing aligned perfectly, and the idea of taking all I’d learned at Shake Shack and applying it to a smaller, more intimate brand was incredibly appealing. So I took the leap—ready to shape something new, and once again immerse myself in the stage of growth where passion, vision, and possibility intersect.

What was it about Daily Provisions that drew you in after so much success at Shake Shack?

It reminded me of those early Shake Shack days—raw potential, energy, and the opportunity to shape a brand’s future. Danny approached me directly, and I think he’d been thinking about it for a while. There were five Daily Provisions locations when I joined. They were all built and operating slightly differently. It was time to ask: What are we? What’s the model? And how do we scale that?

Who helped you define that model at the start of your Daily Provisions journey?

It was a tight group: myself, Danny, Richard Corraine (a USHG partner), and Claudia Fleming, our executive chef. That was the brain trust. We brought in perspectives from culinary, operations, and service to define what worked, what didn’t, and what the brand should be moving forward.

Did you walk out of that meeting with a clear identity—are we a café, a restaurant, a market?

Not immediately. We knew we needed to study how customers were using us. What did they count on us for? Coffee? Breakfast sandwiches? Salads? Crullers? That process of listening and refining helped us define our all-day neighborhood kitchen concept. It’s built on being part of people’s everyday habits—offering something for every part of the day.

You mentioned coffee as a daily habit. How else are you trying to build routine and repeat visits?

Coffee is the entry point—it’s already part of people’s daily lives. Then we layered in great breakfast sandwiches, composed salads, nostalgic sandwiches, and

roasted chicken. It’s all built to be reliable, craveable, and adaptable to someone’s daily rhythm. We're not trying to be everything to everyone—but we’re trying to be essential to our guests in a meaningful way.

How do you reconcile a fast-paced, high-volume concept with the desire to build guest relationships?

It’s not one-size-fits-all. We train our teams to read the room. Some guests want to be in and out. Others want to talk, connect, and linger. We decided our goal was to be a trusted daily part of people’s routines. This meant offering reliable, exceptional coffee, delicious breakfasts, and meals crafted with intention—items that people genuinely wanted regularly. From there, we began streamlining our menus, refining our offerings, and setting consistent standards across locations. We teach our teams to recognize those signals and tailor their interaction. That’s hospitality to me— making every individual feel seen. It’s a human-centered model, not a robotic one.

What kind of career path can someone build at Daily Provisions?

A real one. Just like at Shake Shack, I love walking into a store on opening day and telling the team: “That trainer used to sit where you’re sitting. That GM used to be a trainer.” Growth companies create real ladders. We have systems in place, and I love promoting from within. If you

win without a traditional advertising budget?

It comes down to execution. Wegmans is fantastic—but if it’s not on your daily route, you won’t go out of your way. Dunkin’ has reach, but we have freshly made food and intentional service. Most coffee chains don’t offer made-to-order food. We do. And while we might not match their ad spend, our customers become our best marketers. They tell their friends, they post about their experience. It’s slower growth, but it’s durable growth.

come in and commit, there’s a clear path to management and beyond.

How does delivery factor into your operational and real estate strategy?

COVID changed everything, and we learned quickly that our food travels well. Today, more food leaves the restaurant than is consumed inside it. So we design with that in mind—creating protected pickup and delivery areas so that those experiences don’t conflict with dine-in guests. And when we choose locations now, we ask: Is this a delivery-oriented market or more dine-in focused? That informs everything from store layout to staffing.

Talk about the evolution of the menu. There’s a surprising amount of depth for a fast casual concept.

It’s evolved a lot. We used to sell bread! Now we have a focused menu built around a few core lanes: coffee, breakfast (especially sandwiches), composed salads, and comforting sandwiches like tuna melt and patty melt. Claudia and I are very intentional—every item has to be memorable and well-executed. The roast chicken, for example, is an underrated gem. It’s craveable, affordable, and built for repeat use. We’re also expanding sides, especially heading into colder months.

You’re competing with brands like Dunkin’, Wegmans, and even deliveryfirst players like Wonder. How do you

Are you paying attention to the convenience store space as well—especially given innovations from operators who cannot rely on tobacco anymore. Absolutely. Wawa, Stuckey’s—they’re all elevating the C-store experience. Clean designs, better food, smart layouts. They’re adapting, just like we are. We both recognize that people want more from their quick-service moments. It’s making everyone better—and the consumer wins.

What excites you about expanding into Greater Boston and Cambridge?

Boston feels like a natural fit. Like New York, it’s walkable, compact, and built around neighborhoods. People live, work, and eat all within a few blocks. That’s our sweet spot. DuPont Circle in DC is another example. We’re targeting places with foot traffic and community energy. These are markets where we can thrive without asking people to drive ten miles to find us.

So what does the future hold? Where do you see Daily Provisions in two or five years?

In two years, I think we’ll have a much clearer identity that’s easy to explain. “You’ve got to go there for the chicken,” or “Their cruller changed my life.” I don’t have a number in mind—we’re not chasing thousands of units. We’re focused on doing each one well. If we get the foundation right, the growth will follow. I’m setting us up to be great—and letting the world tell us how big we should be.

All photos courtesy of Union Square Hospitality Group

The interior of Daily Provisions' Upper West Side location in Manhattan, NY (photo by Francisco Sapienza)

CALIFORNIA RESTAURANT SHOW UNVEILS 2025 EDUCATION PROGRAM

Featuring Industry Trailblazers, Culinary Stars, And Cutting-Edge Business Strategies

The California Restaurant Show returns to the Anaheim Convention Center from August 3-5, offering a dynamic educational program designed to equip hospitality professionals with the tools, tactics, and inspiration to thrive in today’s fast-changing foodservice landscape. This year’s show will unite restaurateurs, chefs, managers, marketers, and culinary creatives for three days of interactive programming, hands-on demonstrations, and thoughtprovoking sessions led by some of the industry’s brightest minds.

“The California Restaurant Show is more than an expo—it’s an immersive learning experience for anyone serious about elevating their business and their brand,” said Glenn Celentano, Partner & CEO of Restaurant Events LLC, producers of the event. “This year’s education lineup reflects the evolving needs of California’s restaurant professionals, offering practical insight, tactical strategies, and fresh inspiration that can be applied to their operation immediately.”

The 2025 education program, developed in partnership with the California Restaurant Association and a dedicated Conference Advisory Board, features over 30 must-attend sessions covering leadership, operations, compliance, culinary trends, and innovative technologies. Highlights include expert-led discussions on strategic marketing, building partnerships, increasing online influence, optimizing restaurant design,

leveraging AI, team building, loyalty programs, catering, leasing, scaling strategies, and more.

New in 2025 are four in-depth, ticketed workshops offering hands-on guidance on key industry challenges:

• Increasing Sales & Service Through Wine & Other Fine Beverages, led by Master Sommelier David Glancy, explores how restaurateurs can enhance dining experiences through wine pairings, tastings, and sales strategies.

• From Risk to Readiness: PAGA Reform & Wage Law Compliance with Alden Parker, Managing Partner at Fisher Phillips, offers strategies to reduce legal risk under California’s Private Attorneys General Act (PAGA).

• Restaurant Management 201— Foundational Track and Restaurant Management 301—Growth Track, both led by Darren Dennington and Alison Anne, focus on training restaurant teams for operational efficiency and business growth.

• Rounding out the experience, for the first time, there will be hands-on tasting events.

• On Sunday, August 3, Whiskey curator Christopher Sebastian will host Blind Whiskey Tasting Experience Curated by Blind Barrels, a unique sensory tasting session featuring craft whiskeys.

• On Monday, August 4, Master Sommelier David Glancy will lead Taste Like a Pro – Wine Blend Tasting Demonstration, highlighting the importance of wine analysis and tasting techniques in shaping exceptional guest experiences at restaurants.

• On Tuesday, August 5, Master Sommelier David Glancy will return and present It’s All About The Sauce – Wine Pairing Demonstration, a deep dive into the art of wine pairing, with a special focus on how sauces influence flavor combinations

The Culinary Innovation Theater will

spotlight award-winning chefs and culinary leaders, designed to support creativity and culinary excellence. Chef Nyesha Arrington, a sustainability advocate and Top Chef alum, and Chef Justin Pichetrungsi, James Beard Award-nominated chef and owner of Anajak Thai in Los Angeles, will present culinary demonstrations. Additional programming includes a beef-cutting demonstration by Butcher Educator Sierra Jepsen, who will also co-judge the Rapid-Fire Sirloin Roulette competition, and a Detroit Style Pizza demo by Glenn Cybulski, Executive Chef and Founding Member of Chefs Feeding Kids.

On the trade show floor, attendees will find 200+ exhibiting companies, with over half debuting new food and beverage products, technology, equipment, tableware, and more. Pizza Tomorrow Summit Pavilion is a feature area on the show floor and home of the California Pizza Challenge (CPC) sponsored by REAL California Milk. Hosted by the U.S. Pizza Team and celebrating California’s long history of producing some of the country’s finest cheese, the CPC will feature four culinary events to showcase California cheese, as well as four Pizza Athletic categories.

Registration is now open at www.californiarestaurantshow.com for the 2025 California Restaurant Show and Pizza Tomorrow Summit Pavilion. For exhibiting or sponsorship opportunities, contact Sales Executive LaShara Parham.

With Joyce Appelman

WHAT WE’RE READING: WHAT WE’RE WATCHING:

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

French Cuisine at Le Poule au Pot

by Jean-François Piège

Since 2018, chef Jean-François Piège and his wife Elodie have carried on the

legacy of La Poule au Pot, the beloved Parisian institution near the former Les Halles markets—once the beating heart of French gastronomy and famously immortalized by Emile Zola.

As only the restaurant’s third owners, the Pièges have worked to preserve its soul, serving comforting French classics like onion soup gratinée, Shepherd’s pie, Bresse chicken with morels, and, of course, the namesake Poule au Pot.

This beautifully produced book, happily available in English, is what Piège calls “a tribute to slow cooking and regional flavors.” With nearly 100 recipes, it offers everything from deviled eggs to beef bourguignon, cheese soufflé to bouillabaisse, gratin dauphinois to mirabelle plum tart.

Alongside iconic dishes, Piège shares fundamental techniques—from caramel and béchamel to shortcrust pastry— making this both an inviting read and a practical kitchen companion for anyone who loves the spirit of French bistro cooking.

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

THE CINEMA CHEFS

The Cinema Chefs podcast highlights the fundamentals of cooking and food culture by exploring food scenes in movies. Hosted by Chefs Clara Park and Jenn de la Vega, this duo has decades of culinary experience: Michelin-starred restaurants, nearly 20 cookbooks, product development, culinary instruction, and, of course, food styling and craft services for film and TV. You might recognize

WHAT WE’RE LISTENING TO:

them from Chopped, Snack v. Chef, and Guy’s Grocery Games

Each episode is loaded with cooking tips, chef hacks, kitchen folklore, and industry tea and turns a passive activity like watching a movie into an opportunity to become a better cook.

Listening to each episode is like having a couple of chefs as your BFFs. These two Asian American chefs share their personal kitchen triumphs and tribulations through the lens of film.

The Hosts take a unique approach. According to Clara, ”When I was in grad school, my bio said, ‘When I am not in the lab, I am at a restaurant or the movies.’ Clearly, my biography was truer to my interests than the pursuit of a PhD in biology. My first love is cooking; a very close second is movies and pop culture. I truly believe that everyone should know how to cook and that culinary education can save the world! I grew up watching Dinner and a Movie on TBS, Julia Child, and the Food Network. When I reached out to Jenn, I knew that I wanted to do something that could teach people about food and cooking, but in a way that was easy and entertaining. Our tagline, “Learn how to cook…from the movies,” says it best. We have transformed a passive and everyday activity like watching a movie into an opportunity to learn how to cook. Genius.”

“I’ve always been a fan of film, even before I picked up a chef’s knife. I was always watching a movie at home because I didn’t have a driver’s license as a teen in California. I would not have predicted that I would later provide craft service and food styling for independent films. The production process can be difficult with early hours and multiple locations, continued on page 112

My

BEYOND FLAVOR: HOW TO CREATE ENGAGING EXPERIENCES WITH TABLEWARE

Think taste is all that matters when it comes to a great meal? Think again. From aesthetics to touch to ambient sound, the very best dining experiences engage each of our senses, creating a moment worth remembering, sharing and repeating.

Libbey’s robust selection of tableware helps you connect with guests using colors, textures and patterns that are an extension of your culinary vision and brand personality. Here are a few of our newest launches, all designed to make the most of your story:

Touchable texture

Rough or smooth, textures create a visceral connection between your guests and their food and drink, so they’ll remember (and share) the experience.

Geometric serveware from Natchmann, a Libbey Select Partner brand, dazzle with their light-refracting texture, adding interest to clear glass and drawing new attention to your cuisine.

Flatware (like Silver Forest from Reserve by Libbey) can also influence guests through touch. Organic angles act in sharp contrast to smooth glassware and dinnerware, while heavy stainless steel offers a satisfying weight that adds to the anticipation of the first bite.

Mood-boosting color

Science says that color can affect our mood. Dark and dramatic or light and bright, use hues to set the tone for the meal ahead.

New Porcelana Color takes one of Libbey’s most trusted and durable dinnerware patterns and infuses it

with four colorways that can be combined in endless configurations.

Hobstar Color reimagines a classic Libbey glassware pattern with a sheer wash of soft color that gives cocktails extra flair (without hiding your creative mixology).

Pattern that tells a story

Surprise and delight guests down to the last detail when you support your space’s story with patterns that complement your menu.

Three new dinnerware options from Heart & Soul stir the imagination with earthen colors and global-inspired motifs that transport your guests to faraway places.

Inspired by vintage cut-glass barware and crafted in break-resistant premium plastic, Infinium™ Alto features a radiating, light-reflecting geometric pattern for retro appeal and a high-end look that elevates your menu.

Your vision, our mission

Whatever your vision, Libbey can make it happen. Discover how our extensive selection, world-class service and innovative solutions can help you dish up your culinary story just as you imagined it. Visit libbeyfoodservice. com to get started.

About Libbey: Since 1818, it’s been our mission to provide the finest tableware for the makers of drinks, the makers of meals and the makers of memories. Libbey is proud to produce and stock much of our beautiful, durable glassware right here in North America, so you can get what you need, when you need it.

MAINTENANCE MATTERS: HOW TO KEEP YOUR RESTAURANT FLOORS SAFE AND LOOKING GREAT

Aclean floor is more than just a good impression. It’s a reflection of your business’ standards. Whether it’s a busy kitchen or a stylish dining room, maintaining the integrity of your floors is critical to ensure safety, preserving aesthetics, and protecting your investment. Unfortunately, in spaces where there is often heavy foot traffic, grease, and spills, proper maintenance can be a challenge without the right strategies in place.

The back-of-house floors endure some of the toughest conditions in any commercial space. From grease buildups to food spills, and even harsh cleaning agents, surfaces can wear down quickly if they aren’t built to withstand the pressure or properly maintained. In the front-of-house, constant traffic from both guests and staff can lead to scuffs, stains, and visible wear and tears that compromise the look and feel of your space.

That is why having a proactive maintenance plan matters just as much as choosing the right flooring.

Start with the right foundation

You need to select flooring solutions that are designed with durability and hygiene in mind. But to get the most out of them, your routine care is essential.

It is important to remember that not all cleaning solutions are created equal. Degreasers are a must for kitchen floors but be sure they’re compatible with your flooring material to avoid damage. In the dining area, stick to pH-neutral cleaners that remove dirt without breaking down the surface. Avoid harsh chemicals that can dull finishes or create slippery surfaces.

For high-traffic zones, consider periodic machine scrubbing to lift embedded dirt and restore slip resistance. Cleaning should be a daily habit, not a once-in-a-while effort. Sweep and mop every day, and spot-clean spills as soon as they happen. Sticking to a routine will help prevent long-term wear and keep your space looking sharp.

Floors that aren’t maintained properly and regularly can become slippery, increasing the risk of injuries. Regular cleaning keeps grease and grime from building up, helping your team stay on

their feet. Choosing slip-resistant flooring like Altro Stronghold 30 is a smart first step, but maintenance keeps that performance strong over time.

Avoid damage, extend lifespan, + protect your investment

One of the most common and costly mistakes is waiting too long between cleanings. Without regular maintenance, even the most durable floors can degrade prematurely, leading to expensive repairs or full replacements. By investing in the right tools, training, and routines, you not only preserve the integrity of your flooring but also keep your restaurant running efficiently and safely.

Worn-out floors don’t just look bad, they cost you. Cracks, stains, and premature aging lead to repairs and replacements that disrupt your operations. By following a consistent maintenance plan and using the right tools, you can extend your life and save money in the long run.

Make it easier with the right flooring

Altro floors are built for commercial spaces like yours. Slip-resistant, durable, and easy to clean, they’re designed to perform under pressure. Pairing flooring with hygienic wall protection like Altro Puraguard can also streamline cleaning and help maintain a seamless, sanitary environment from floor to ceiling.

Your flooring works hard. With the right maintenance, it will keep working for years to come.

For more tips on cleaning and maintaining Altro’s full range of commercial restaurant flooring, visit www.altro. com/kitchens.

Family-owned and operated since 1919, Altro is a world-leading manufacturer and innovator in commercial floors and walls. With over 60 years’ experience in delivering floors and walls for commercial kitchens we offer an unparalleled, premium expertise to food service sector’s architects, designers, contractors, and end users to help them transform the busiest commercial kitchens and dining rooms into thriving environments.

6 WAYS TO CUT RESTAURANT WASTE AND BOOST YOUR BOTTOM LINE

If you’re not tracking it, I guarantee your profits are disappearing with the trash. A core principle I teach restaurant owners is how to reduce kitchen waste and enhance their bottom line. From mastering portion control to implementing smart inventory management, I’ve got tips to turn waste into wealth. Use the following tips to put those trash-bin dollars back into your pocket with six ways to cut restaurant waste and boost your bottom line.

The true cost of kitchen waste

First, let’s talk numbers — the kind that really hit where it hurts: your profits. Every carrot stick, ounce of steak and slice of bread costs money. When they end up in the trash, your hardearned cash goes with them. It’s not just the cost of ingredients; it’s also the resources spent acquiring, storing and preparing them. This is the true cost of kitchen waste in the restaurant industry.

Understanding your true cost of goods sold isn’t just some accounting jargon; it’s the bedrock of your profitability. Every time you over-portion a dish or let ingredients spoil, you’re chipping away at your bottom line. Consistently over-portioning fries or letting a half-case of tomatoes spoil each week can lead to significant financial losses over time. These aren’t just minor mishaps; they’re leaks in your financial boat that can sink your operation if left unaddressed.

Waste reduction: A competitive advantage

Reducing waste isn’t just about being eco-friendly; it’s a competitive advantage. Tightening up your waste management practices can lead to a 2-3% drop in your food cost. That might sound small, but in the restaurant business, every percentage point counts. It can be the difference between thriving and merely surviving.

Here are the six ways to cut restaurant waste and boost your bottom line.

1. Mastering portion control

One of the simplest ways to cut down on waste is by mastering portion con-

Every carrot stick, ounce of steak and slice of bread costs money. When they end up in the trash, your hard-earned cash goes with them.

trol. It’s not about skimping; it’s about consistency. Consistency in portion size ensures that customers know what to expect and keeps your costs predictable. Using tools like portion scales or standard scoops, and rigorously training your staff on these tools, can make a huge difference. Make sure everyone is on the same page about how much of each ingredient goes into each dish.

Auditing your current portioning practices can be eye-opening. It’s not uncommon to find that what was once a carefully measured portion has grown over time due to lack of oversight. Regular checks and balances help keep portion sizes in check and your costs down.

2. The power of a waste tracker

A waste tracker is your best friend in the battle against waste. This system helps you keep track of what’s being thrown away and why. By un -

Scott Peters is an author, speaker, restaurant expert and coach who coaches restaurant operators how to stop being prisoners of their businesses and to finally achieve 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 free 30-minute training video http:// www.davidscottpeters.com.

derstanding your waste patterns, you can start making informed decisions about ordering, portioning and even menu design. For example, if you notice that you’re consistently throwing away half-pans of a particular side dish every night, it’s time to adjust how much you prepare. A waste tracker can reduce food costs and significantly cut down on your inventory needs, making your operation leaner and more costeffective.

3. Training your staff

Training is crucial. Your kitchen staff should understand not just how to prepare food, but also the economic and environmental impact of waste. Implement comprehensive training programs that include competency tests

continued on page 104

David

LATEST VBS EPISODES ADDRESS AI, DINE-IN STRATEGIES AND DAMAGE CONTROL

If you have any ideas or requests for an upcoming show or would like to be a panelist or sponsor contact us at LSashin@planactgrow.com

Aseries of interactive roundtable discussions based on Hospitality, Foodservice, Restaurants, and the chain of businesses that service the industry produced by Total Food Service and L. Sashin & Associates.

VBS #82 - Panel Tackles Staffing Crisis: Can Robotics and AI Be Part of the Solution?

On May 28 the VBS panel of industry experts addressed the persistent staffing shortages in hospitality since the Pandemic and the increasing role of AI and robotics.

Jay Bandy, President of Goliath Consulting, stated, “The labor shortage—especially in kitchens and frontof-house—isn’t going away. AI and robotics are already part of the solution.” We grow into new solutions. When McDonalds was new when you looked around who was there…us, now, 60 years later we’re still there.”

Mituo Keneko, Eastern Regional Sales Manager at AUTEC-USA, shared that AUTEC’s sushi robots are used in thousands of restaurants to streamline operations without replacing chefs. “They support creativity, not replace it,” he said.

Restaurateur Peter Herrero added, “At our hospital cafes, we moved from handcrafted drinks to push-button machines—customers preferred speed over tradition.”

When Fred Klashman of TFS asked, “But does automation still fit the defi -

nition of hospitality?” Moderator Larry Sashin said, “Boomers value personal service; Gen Z prioritizes speed, value and consistency. We can’t keep defining hospitality through a Boomer’s lens.”

The takeaway: much like cellphones, AI and robotics are evolving from luxury innovations to essential tools in modern dining.

VBS #83- Filling Seats in a Takeout World

With recent surveys showing that up to 75% of all restaurant meals are now served as takeout, the June 4th Virtual Breakfast Session (VBS) focused on how operators can succeed in filling seats in this evolving dining landscape. The panel was anchored by Michael Minichello, General Manager of Time Out Marketplace in Boston, and Isi Albanese, Chef/Owner of Exit 4 Food Hall in Mount Kisco, NY.

Chef Albanese advocated delivering a truly compelling on-premise experience through culinary excellence,

menu diversity and standout service. Minichello stressed the importance of hosting interactive events—such as Beer Fest and the Best Margarita Contest—to attract new guests and keep regulars engaged.

Consultant Robert Heiss emphasized the critical need to identify, understand and directly address the preferences of the restaurant’s core audience. Peter Herrero of NY Hospitality Group shared strategies for creating a neighborhood feel, highlighting the power of hyperlocal marketing and community-driven engagement.

A unifying theme throughout the discussion was the need for constant reinvention. The session concluded with a compelling call to action: operators must invest in staff training and continuous improvement to make dining out a valuable and memorable alternative to takeout.

VBS #84 – When Things Go Wrong

Restaurants are finely tuned operations. In hot, crowded kitchens, staff

work elbow-to-elbow with sharp knives, open flames, and high stress. Out front, servers navigate tight spaces, hot trays, distracted diners, and unpredictable children. Add food safety concerns, and it’s clear things can go wrong quickly.

The June 11th Virtual Breakfast Session featured valuable insights from Stephen Zagor, Adjunct Professor at both NYU and Columbia University, and Charles Dorn, Managing Director of The Dorn Group, Ltd. “When it comes to restaurant operations and safety, there must be well-spelled-out procedures in place,” said Dorn. “And they must be communicated, practiced, and updated continuously.”

Professor Zagor emphasized the importance of standardization: “Whether it’s a restaurant or a manufacturing plant, nothing can be left to chance. Every team member must perform their role instinctively, the same way, every time.”

Both experts agreed: mistakes are inevitable. But from the moment a guest enters to when they pay the check, every step must be standardized, clearly communicated, and routinely practiced. As the saying goes, “How do you get to Carnegie Hall? Practice, practice, practice.”

VBS #85 – Coffee with... Gina Zimmer

Empowering New and Small Restaurants: NYSRA’s Mission in Action

“Coffee with Gina Zimmer,” Senior Vice President of NYC Operations for the New York State Restaurant Asso -

continued on page 102

A.J. LETIZIO IS RESHAPING THE FUTURE OF FOOD SALES REPRESENTATION WITH PEOPLE-CENTRIC MERGER STRATEGY

In a move that cements its position as one of the most dynamic food sales agencies in the country, A.J. Letizio Sales & Marketing has completed the merger of three top-tier regional firms: Hughes Sales of Columbia, MD; Madden Global Solutions of Quincy, MA; and JP Food Sales of Dresher, PA. The combined entity now fields 165 retail and foodservice professionals and covers 20 states with new retail category leadership across meat, deli, seafood, produce, instore bakery, and grocery. But according to CEO Al Letizio Jr., the vision extends far beyond numbers on a map.

“This wasn’t about growing for the sake of size,” Letizio said. “It was about identifying great organizations with incredible people and bringing them into a culture where they could continue to thrive.” Letizio noted that each of the acquired firms had built deep reputations within their markets but each found an effective succession plan with A.J. Letizio, providing continuing leadership, a great culture, and certain futures for their employees. “They were wondering what’s next. We gave them an answer that put people first,” he added.

appointments followed swiftly, including Geoff Mason as Director of Produce, Bill Sando as Director of Meat, Kevin O’Donnell as Director of Deli, and Brian Riccio as VP and Director of Seafood. Together with longstanding Letizio executives, they join a formidable new leadership team for the retail division.

leaders don’t sit at the top of the chart. They’re at the bottom, supporting the people above them. That mindset changes everything.” That culture, he noted, is how Letizio attracts and retains high performers.

The merger was more than a business deal—it was a cultural alignment. “Every single team member from Hughes, Madden, and JP is now part of the A.J. Letizio family,” Letizio outlined. “We are one family.” That’s not how we operate.” Key leadership

Behind the scenes, Letizio made it clear the company’s strength lies in how it treats its team. “We don’t have employees—we have family members,” Letizio said. “And our team

“Manufacturers

Even as technology evolves, the brokerage business remains, at its core, a people business. “Talent, to me, is someone who consistently overdelivers for clients and customers,” Letizio detailed. “That’s what we’re building here.” Part of that commitment includes expanding benefits, not cutting

want results. They want efficiency. They want relationships. And increasingly, they want data.”

— Al Letizio Jr.

them, even in times of rising costs. “We go in the opposite direction of most companies. If costs go up, we invest more in our people.”

But Letizio’s strategy is not only about internal strength— it’s designed to meet what today’s manufacturers and customers demand from their brokers. “Manufacturers want results. They want efficiency. They want relationships. And customers increasingly want data,” Letizio noted. “We’re delivering all of that.” The Letizio team doesn’t just pitch product—they bring deep analytics, local market insights, menu consultation, and distribution alignment. “It’s not just selling cheese anymore,” Letizio continued. “It’s about showing the operator why this cheese helps their bottom line and making sure they get it delivered every week without fail.”

Executing that kind of service requires infrastructure, which is why Letizio sees its “Enterprise Center” hubs as critical. The A.J. Letizio Enterprise Center in Windham, NH, is the company’s national headquarters, while it operates regional support centers in Glastonbury, CT, Queens, NY, Rochester, NY, King of Prussia, PA, and now in Columbia, MD, serving as test kitchen venues, customer engagement facilities, and operational nerve centers. “These are places our clients and customers want to be,” Letizio said. “They’re not just offices—they’re continued on page 110

By Justin Martinez, Vice President,

KITCHEN HOOD CLEANING ISN’T OPTIONAL—IT’S FIRE PREVENTION 101

If you manage a restaurant or foodservice kitchen, your exhaust system is more than just background infrastructure—it’s the frontline of fire defense. Yet, it’s also one of the most commonly neglected areas in commercial kitchens. At Master Fire, we’ve seen it all: thick grease caking ductwork, fans rattling on their last legs, and kitchens unaware they were just one spark away from disaster.

The grease that collects inside your kitchen hood, filters, ducts, and exhaust fan doesn’t just sit there—it acts like fuel. When high heat or a flare-up reaches that grease buildup, ignition happens fast. Flames can travel through ductwork into walls or attics in minutes. One overlooked cleaning can result in catastrophic damage or worse. Regular maintenance stops this risk before it starts. Every professional kitchen generates grease. The only question is how quickly it builds up—and how soon it’s removed.

Some signs are hard to miss: grease dripping from the hood, strong odors that linger even with the fan on, or heat and smoke building up more than usual. Others are more subtle: reduced airflow, louder-than-normal fans, or unexplained rattling. Any of these signs mean it’s time to get your system inspected and likely cleaned.

It depends on your operation. Highvolume kitchens—especially those grilling, frying, or cooking with solid fuels— should clean every 30 days. Moderate-use kitchens might get away with every 60 to 90 days. As a baseline, the FDNY requires a full cleaning of the exhaust system at least every 90 days—this includes hoods, ducts, fans, filters, and pollution control devices. These aren’t just recommendations; they’re safety minimums. Waiting longer than this not only increases fire risk—it could lead to fines, shutdowns, or lost insurance coverage.

Some owners assume what works at home will work for their business. That’s a big mistake. Commercial kitchens produce far more grease, run longer hours, and must comply with local fire codes. Residential setups don’t come close. Even parttime catering operations should be assessed professionally if they’re producing heavy grease.

The obvious consequence of skipping maintenance is fire. But neglect also invites poor air quality, insect infestations, HVAC strain, and failing health inspections. And good luck with your insurer—many require proof of regular exhaust cleanings to maintain fire coverage. A single oversight can cost your business thousands or even force closure.

Newer kitchens may have UV-C light systems, better filtration, or smart sensors. These are excellent tools—but they don’t replace manual deep cleaning. Think of them as ways to reduce how fast grease builds up, not eliminate the need for cleaning. Professional service is still essential, even for high-tech setups.

cleaning inspection and documentation to keep your fire code compliance on record. And yes, all of this happens with our crews in full PPE—because safety starts with us too.

don’t ignore performance changes in the fan system. Grease doesn’t take breaks. Daily vigilance fills the gap between cleanings.

Not every cleaning company understands the complexity of commercial systems. You need a vendor who knows fire codes, rooftop fan access, duct layouts, and compliance paperwork. Ask if they follow NFPA 96 and local regulations like those enforced by the FDNY. If they don’t offer documentation after each cleaning, walk away. Besides reducing fire risk, regular maintenance keeps your kitchen cooler, improves air quality, lowers utility bills, extends equipment life, and gives your staff a safer work environment. It also gives owners peace of mind and helps protect your investment. That’s real ROI.

At Master Fire, our process starts with a detailed inspection. We assess the entire exhaust system: the hood, filters, ductwork (including hidden sections with cameras), and fan units. Then, we use a blend of degreasers, high-pressure hot water systems, steamers, and manual scraping tools to strip out all the grease and grime. For hard-to-reach spots, we use specialized brushes, vacuum systems with HEPA filters, and rotary tools like Spinners. We finish with a full post-

Maybe you’ve tried wiping down your hood or changing filters. That helps, but it only scratches the surface. The real risk is inside the ducts and on the fan blades— places most kitchen staff can’t safely reach. Without rooftop access, proper tools, and training, you’re not solving the problem. DIY might give the illusion of cleanliness, but it won’t prevent a fire.

Between professional cleanings, your staff plays a critical role. Make sure they wipe down hood filters daily, clean accessible surfaces near the exhaust, report unusual noises, smells, or smoke, and

“In the event of a hood fire, good luck with your insurer— many require proof of regular exhaust cleanings to maintain fire coverage. A single oversight can cost your business thousands or even force closure.”

Here’s what our crews at Master Fire bring to the job: commercial degreasers to break down hardened grease, hot water pressure washers for high-impact cleaning, steamers for sensitive surfaces, manual scrapers and Spinners for stuck-on buildup, cameras and inspection tools for full-system visibility, and HEPA-filter vacuums to remove particles without spreading them. We don’t show up with a rag and a ladder. We show up to do the job right.

If you’re not sure when your last cleaning was—or if your current vendor is cutting corners—reach out. At Master Fire, we’re not here to scare you into service. We’re here to keep your team safe, your kitchen compliant, and your operation running smoothly.

Got questions? We’ve got answers at masterfireprevention.com. My team and I are ready to assess your system, walk you through the process, and give you a plan that works. Because when it comes to kitchen fires, there’s no room for maybes.

HIDDEN IN PLAIN SIGHT: WHERE PRIVATE CLUBS ARE OVERSPENDING—AND HOW

TO STOP IT

Private clubs are known for delivering exceptional service, elegant experiences, and highend amenities. But behind the scenes, many are unknowingly spending more than they should on everyday operational costs. As a Senior Advisor with ERA Group, I’ve seen this firsthand— clubs paying premium prices for basic services simply because no one has taken the time to look under the hood.

The truth is, there are simple, lowrisk ways for clubs to uncover cost savings and improve profitability—often without switching vendors or sacrificing quality. All it takes is a smart review of your current spending and the right expertise to negotiate on your behalf.

The Usual Suspects: Linens, Uniforms, and Rentals

Let’s start with linen and uniform rentals. Clubs often treat these expenses as fixed, assuming that a long-standing vendor relationship guarantees favorable pricing. But that’s rarely the case. The reality? You’re only as good as the last deal you negotiated. And many clubs haven’t looked at their agreements in years.

We recently worked with a premier club in New York City that had been with the same linen vendor for over a decade. When we reviewed the invoices, we found massive inconsistencies—different departments were being charged wildly different prices for the exact same items. Worse, the club had unknowingly

agreed to annual price hikes that far outpaced industry averages. The result? Six figures in unnecessary costs.

Look Closer: Freight, Embroidery, and Hidden Fees

Beyond basic rental fees, there are sneaky line items that can quietly balloon your expenses. Freight charges, embroidery surcharges, and third-party processing fees often go unnoticed—but they add up quickly.

For example, embroidery is often outsourced by vendors, meaning you’re paying for both the decoration and the vendor’s markup. Freight? That’s frequently treated as a profit center. We’ve seen vendors tack on arbitrary fees that

“Clubs assume loyalty brings savings— but in many cases, it’s costing them far more than they think.”

have nothing to do with the actual shipping cost. Unless someone scrutinizes these invoices line by line, clubs have no idea how much extra they’re really paying.

Over-Ordering and Unused Inventory

Another red flag is product utilization. Many clubs are paying for items they’re not using. Are you being charged for 300 napkins a week when you’re only using 180? Are unused uniforms still cycling through your invoice? These are the kinds of inefficiencies we regularly uncover—and correct.

Sometimes, it’s not even about overordering. It’s about over-servicing. A vendor might be delivering three times a week when once would suffice. Each delivery comes with its own costs, and when those visits aren’t optimized, your budget suffers.

Gary Hering is a seasoned operations expert with deep roots in manufacturing leadership. He served as plant manager at Radix Wire and Ranpak Corporation—two top-tier manufacturers in Northeast Ohio—where he led teams producing high-performance wire and packaging systems. During his tenure, Gary slashed overtime costs by over 75% per month and drove on-time delivery rates from 65% to 92%, demonstrating his sharp focus on efficiency and results. He holds a B.S. in Mechanical Engineering from Cleveland State University and an M.S. in Mechanical Engineering from the University of Dayton. In his role with ERA, Gary brings a unique perspective to saving country clubs and private clubs money across the country, applying his process-driven mindset and cost-reduction expertise to help these organizations operate smarter and leaner. His ability to spot inefficiencies and implement sustainable improvements makes him a valuable partner to clubs seeking lasting financial gains.

Centralize and Control

Many clubs operate in silos, with different departments ordering independently. This creates inconsistent pricing—even from the same vendor—and no clear visibility into total spend. By centralizing purchasing and requiring standardized price agreements, clubs can gain control and drive down costs across the board.

In multi-location clubs, this issue is even more pronounced. One location might be getting better pricing than another—despite having the same supplier and agreement—just because of how that supplier's local branch operates. We've seen these disparities fixed with a simple audit and renegotiation.

The Problem with “Set It and Forget It”

Most clubs aren't actively monitoring their supplier agreements. Staff

continued on page 101

MENU TRENDS

SPICY PEPPERS – A HOT WAY TO COOL DOWN

Istill remember my Papou telling me that chili peppers can help you cope with hot weather. I was a little skeptical at first, but he patiently explained, as he always did, that eating hot peppers helps make us sweat. That sweat, in turn, is your body’s way of cooling off, because when the sweat appears on your skin, it then evaporates, and as it does it helps cool you off. I must confess that I love the heat that comes from spicy food…I can’t get enough of it yearround, and especially in the summer, which is why I add it, in variety of ways to many of my favorite dishes.

The World is Full of Hot Heads

I am not alone in my passion for heat. Every day, chili peppers are eaten by a quarter of the earth's population in countries around the globe. Their history

is an ancient one, with their cultivation being traced back more than 6,000 years to the lowlands of Brazil. An area, which to this day, is said to have more wild species of chili peppers than can be found anywhere else in the world. It is worth noting there are, in fact, many origination theories claiming Brazil, Mexico, and other parts of South America as “the” spot where chilies originated.

If we fast forward from those ‘early days’, when the Portuguese and later the Spanish traders set sail during the 15th and 16th centuries, chili peppers were notably among the cherished crops they brought with them.

If we look even further forward to the 17th century, it’s believed that is when chili peppers eventually found their way to Greece through the Mediterranean trade routes. Over time, they became a

much beloved cultivated staple in cooking by locals who embraced the heat and flavor this enticing ingredient offered.

The Spice of Life is Variety, But the Life of Spice Is Chili…

The jury is still out on how many different types of chili peppers exist around the world. Estimates vary wildly but there are at least 4,000 documented different types, with new varieties being cultivated all the time.

What there does seem to be a consensus on is what’s considered – and affectionately referred to as – the “mother of all peppers,” which is called chiltepin or chiletepin. Believed to be the oldest of the Capsicum annuum species, these tiny chiles give off big heat, and can be found growing in parts of Mexico, Arizona, Texas, and New Mexico. It is the only

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 award winning PBS series, The Life of Loi: Mediterranean Secrets, now airing its third season on PBS stations nationwide. Season 3 is streaming on PBS Passport currently, and coming soon to Amazon Prime Video, Apple TV, Roku and PlexTV, while both seasons 1 & 2 are available to stream on PBS Passport, Amazon Prime Video, Apple TV, Amazon Freevee, Roku, and Plex TV. The Life of Loi aims to build an inspirational, educational movement around the Mediterranean diet and lifestyle. Loi Food Products, her specialty brand built on traditional ingredients from Greece, includes refrigerated dips, savory pies, pastas, botanical herbs, and olive oil sold on QVC, at Whole Foods Markets, Fresh Direct, and at other retailers. Chef Loi is also the namesake of the acclaimed restaurant, Loi Estiatorio, in the heart of Midtown Manhattan. Connect with her on LinkedIn, follow her on Instagram and Facebook, and learn more about her food philosophy at loiestiatorio.com/chef-loi/.

wild chili plant that’s native to the United States, and is actually a protected species in several national parks.

Some Like it Hot

The heat of a chili pepper is measured in Scoville Heat Units (SHU), a scale that ranges from the mild bell pepper at 0 SHU—to jalapeños at 3,500 SHU --to what is considered one of the hottest chili peppers in the world, the mouth roaring Carolina Reaper at over 2 million SHU.

In case you wondering, if you attempt to eat one of the world’s hottest peppers you will quickly see how your membranes go into wild overdrive. That reaction is your body’s way of attempting to flush this “hot invader” out of your body. It’s also the reason your eyes will water, your tongue and throat will burn, and you will start leaking from your nose and mouth. Many people also report a feeling of euphoria and a rush when eat-

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(Clockwise from L): Assorted Greek Chili Peppers; Hot Green Katsika Peppers; and Dried Elinitsa Peppers from the Peloponnese

ing spicy peppers. To be clear, I am not advising that you eat one of these whole - even a small nibble can pack a big wallop, so tread very cautiously.

So, what is the cause of this big reaction? If you dig into a bit of the science, it is capsaicin, a chemical compound that can be found in different concentrations in peppers that are described as hot/ spicy, which produces a burning sensation in any tissue that it comes in contact. The good news is that if you want to tame some of the heat, you can start by removing the white membrane (the pith or ribs) inside the peppers, where the capsaicin is concentrated. A lot of us grew up with the false notion that if you just got rid of the seeds, all would be fine. And while it’s true the membrane holds the seeds, it is the membrane itself that needs to be discarded.

Spice Up Your Life

Just because they are hot, doesn’t mean chili peppers aren’t good for you. Despite the burn, they also bring with them a variety of health benefits. Chili peppers are rich in vitamins C, A, and E. They are also loaded with iron, potassium, and B vitamins.

Surprisingly, it is the capsaicin that packs a powerful nutritional punch. Capsaicin is known for its anti-inflammatory and metabolism-boosting effects. Some studies suggest it may help reduce your appetite, and can promote fat oxidation, as well as aid in regulating blood sugar.

But remember, as always, before adding anything to your diet, consult your doctor.

Feeling Hot, Hot, Hot

There are a number of different varieties of chili peppers used in Greek cuisine, and though not native to the country, have become a quintessential part of certain regions’ fare.

• Boukovo – a type of crushed red pepper, similar to red pepper flakes, often used as a spice in Greek (and Balkan) cuisine. It's made from dried and crushed red peppers (either sweet or hot), with varying degrees of heat that adds a smoky flavor to dishes. It is frequently used sprinkled on meats, or used to add heat to the filling of spicy stuffed peppers.

• Frigitello Peppers – aka Greek [Golden] Pepperoncinis, are slightly sweet chili peppers with mild heat, typically pickled for consumption. They are known for their golden color when young and tender, though they eventually turn red. While similar in appearance to banana peppers, pepperoncinis have a slightly more wrinkled texture and a less bright yellow color.

• Elinitsa Peppers – an heirloom variety from the Peloponnese region, which is moderately spicy and has a rich, deep flavor. They are great for making hot sauce, pickling, drying, or using in soups and stews.

• Katsika Peppers – known as “The Goat” pepper (katsika means goat in Greek), are long, thin usually green variety with a slight bite and heat to them. These light green peppers are usually roasted, and can be found everywhere in Greece as part of the cuisine.

There are also one of my favorite peppers, the Florini Pepper. With its bold red color, and a shape that is frequently described as looking like a cow’s horn, their flavor is predominantly sweet (though can also be hot). Florini peppers are botanically classified as Capsicum annuum, and members of the nightshade (Solanaceae) family, of which chili pepper are a part. They are also the most exported pepper in Greece.

Harvested each season by hand, Florini peppers are cultivated in the northern Greek region of Western Macedonia, and specifically in the wider area of Florina, where the peppers get their name. Florini peppers can be used in an infinite number of ways—they can be stuffed or roasted, added to salads, pasta, and meat dishes. They can even be mashed and made into an unbelievably flavorful paté, or blended into a bright and robust sauce. Here is just a sampling of how I like to use them.

• Kakavia – Greek fish stew is one of the regular dishes I like to make for lunch or dinner. Though there are many variations, one of the kinds I love to make involves fresh fish fillets (often cod and some other fish) gently stewed with a flavorful combination of Florini peppers, garlic, tomato paste, oregano, salt and pepper, and of course, plenty of olive oil.

• Piperies Florinis Gemistes – Stuffed Florini Peppers is another favorite of mine, and an incredibly simple dish to make with remarkable flavor. The filling is a combination of Feta cheese mixed with Anthotyro (a soft farmer’s cheese similar to ricotta) or another cheese, olive oil, and Boukovo to taste. The filling is stuffed into the individual Florini peppers and can then be grilled or baked.

Drizzle with olive oil once done and sprinkly with oregano, and you have one of the most satisfying dishes to eat that looks beautiful as well!

• There are so many different ways you can use Florini peppers in a salad. If you like chickpeas, then there’s nothing bet-

continued on page 108

Stuffed Florini Peppers

RESTAURANT ASSOCIATES AND NEW YORK COMMON PANTRY RALLY TO HONOR DICK CATTANI AND FIGHT HUNGER

Restaurant Associates (R/A) and New York Common Pantry joined forces last month, for the Third Annual Dick Cattani Memorial Golf Outing at the storied Tuxedo Club in Tuxedo, New York. Under brilliant summer skies, 88 participants teed off to support the Pantry’s mission of combating food insecurity across New York City, paying tribute to the late Dick Cattani—Restaurant Associates’ former CEO and a dedicated board member at New York Common Pantry.

The event, spearheaded by R/A’s current CEO Ed Brown and Dick’s widow, Nardyne Cattani, raised vital funds through sponsorships, tournament fees, and a spirited silent auction, ensuring that neighbors in need would continue to receive free, nutritious grocery packages and life-

changing benefits assistance.

The day began with a heartfelt welcome on the terrace overlooking the lake. Participants ranged from seasoned golf enthusiasts to first-time players, all united by their admiration for Dick’s enduring spirit of service. As guests mingled over freshly brewed coffee and pastries, Brown took the mic to share personal recollections of Dick’s bold leadership style. Brown said that Dick’s unwavering commitment to community service had set a standard at Restaurant Associates that transcended any single generation. Nardyne Cattani added that her husband believed deeply in the power of collective action to transform lives, a lesson she saw echoed in every volunteer’s efforts that day.

Dick Cattani’s career in the hospitality industry spanned more than

four decades, marked by entrepreneurial zeal and a genuine compassion for both clients and colleagues. He began as a junior sales associate at a small caterer in Manhattan and rose to helm Restaurant Associates, guiding the company through major expansions in corporate dining, special events, and athletic venues. Through -

out his tenure, he forged strong relationships with chefs, event planners, and vendors, insisting that every meal served should be a testament to quality and care.

His daughter Danielle Cattani-Post noted that every contract Dick negoti -

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(L to R) RA’s Erin MacLennan and Jen Mrakovcic were driving forces behind the success of the annual event

Once again Gotham Seafood took top golf honors

Some of the industry's top golfers including Eric Santagato of Singer got to test their game on the challenging Tuxedo Club track

(L to R) The Acme Paper father and son team Scott & Ron Attman

ated included a commitment to philanthropic outreach, a practice that became a hallmark of R/A’s corporate identity. That philosophy carried into his volunteer work with New York Common Pantry, where he chaired fundraising committees, hosted benefit dinners, and even rallied fellow CEOs to join the fight against hunger. Dick’s daughter Dara Weiss noted: “Dad viewed food insecurity as an urgent public health issue, not merely a charitable cause, and he championed sustainable solutions such as urban community gardens and nutrition education." Weiss recalled how Dick would visit the Pantry’s distribution center on snowy winter mornings, greeting families in line with warm smiles and encouraging words, never allowing the burdens of business to eclipse his sense of humanity.

Attendees of the Golf Outing experienced the warmth of Dick’s legacy firsthand through a thoughtfully arranged format that blended competition with camaraderie. On-course refreshments and healthy snack stations, a nod to the Pantry’s emphasis on balanced meals, dotted each nine. At the halfway house, guests enjoyed a chef-prepared lunch featuring seasonal produce donated by local farms—a tribute to Dick’s longstanding relationships with regional growers.

Following the final putt, players gathered on the lawn overlooking Tuxedo Lake for cocktails and hors d’oeuvres, including artisanal cheeses, charcuterie, and freshly baked bread. A silent auction featured coveted items: exclusive golf rounds at private clubs, dinners at Michelinstarred restaurants, and VIP passes to major sporting events. Bidding was fierce, reflecting the generosity inspired by Dick’s own enthusiastic fundraising style.

Dinner took place under a tented pavilion, where Margie Sung, Chair of the NYCP Board, and Chris Muldoon, Director of Golf at the Tuxedo Club, guided guests through an elegant plated meal. Stephen Grimaldi, Executive Director of New York Common Pantry, took a moment to highlight the impact of the day’s proceeds.

“Dad viewed food insecurity as an urgent public health issue, not merely a charitable cause, and he championed sustainable solutions such as urban community gardens and nutrition education.” — Dara Weiss

Grimaldi noted that last year’s outing had funded over 150,000 Pantry packages and helped secure more than $2 million in benefits for families across the five boroughs. This year’s recordbreaking haul promises to extend that reach even further, ensuring that the Pantry can meet the rising demand in summer months, when low-income families often struggle to access fresh produce.

After dinner, Brown returned to the podium with Nardyne by his side for the presentation of tournament awards. First place honors went to the team from Gotham Seafood—John

Calderon, Paul McKellar, Brad Trivax, and Pete Zelinski—whose consistent play and strategic course management earned them the coveted trophy. CBRE claimed second place, fielding a strong quartet of Ed Baust, Joe Cabrera, Mike Gordan, and Steve Gordan. On-course skills contest awards punctuated the evening’s excitement: Karla Rivera of LaFrieda Meats won Closest to the Pin on Hole 3 for women; Gotham Seafood’s Zelinski claimed the Men’s Closest to the Pin on Hole 6; Jordan DeFina, guest of R/A, drove the Longest Drive for Women on Hole 7; Paul Emery, a NYCP Board member,

took the Men’s Longest Drive on Hole 13; Scott Attman of Acme Paper nailed Closest to the Pin on Hole 15; and David Turner from CBRE secured Closest to the Pin for Men on Hole 17.

This partnership also serves as a living classroom for Restaurant Associates’ leadership, led by Ed Brown, who has woven Dick’s philosophies into client engagements. Brown outlined that in every R/A proposal and facility review, his team now integrates a community impact component—whether through local food donations, staff volunteer days, or strategic alliances with nonprofits. “We learned from Dick that the greatest measure of success is the good we do beyond the balance sheet,” Brown said, emphasizing that clients appreciate the opportunity to combine operational excellence with positive social outcomes.

For restaurant and foodservice operators or distributors inspired to make a difference, New York Common Pantry welcomes your support and partnership. To learn more about sponsorship opportunities, volunteer programs, or to make a donation, please contact New York Common Pantry at development@nycommonpantry.org or call (212) 566-7855.

The Bread Gal's Jen Sillaro (R) visited with Judy Secon of NY Common Pantry

RA's Ed Brown(C) was a gracious host welcoming guests including Mr & Mrs Joe Cabrera for what has become a highlight of the Foodservice industry calendar

The Baldor team was on hand to support the cause

LEADERS, WELLNESS, AND INNOVATION CONVERGE AT 2025 AHF-NY SYMPOSIUM

Last month, nearly 100 healthcare foodservice professionals gathered at the Sheraton LaGuardia East Hotel in Queens for the 2025 Annual Educational Symposium & Vendor Exhibit, hosted by the Association for Healthcare Foodservice’s New York Chapter (AHFNY). This year’s theme, “Thriving in an Evolving Healthcare Landscape Through Leadership and Wellness Engagement,” set the tone for a packed day of education, collaboration, and forward-thinking discussion.

“We’re all feeling the same pressure—to do more with less. Labor is stretched thin. Budgets are under scrutiny. But the expectation for great food, fast service, and a safe, efficient kitchen hasn’t changed. If anything, it’s gone up.” — Fernando Iglesias

The day began with welcoming remarks from AHF-NY Chair Tania Collazo, RDN, CDN, Senior Director of Nutrition Services at JASA. “We’re not just here to learn—we’re here to lead,” she told attendees. “Our mission is to elevate the standard of care through

food, service, and wellness. Every plate we serve has a role in healing.”

Her message resonated with a room full of operators, dietitians, directors, and culinary leaders committed to reshaping healthcare dining from the inside out.

Sarah Bennett followed with a presentation offering a national perspective from AHF, outlining how self-operated facilities are stepping up as engines of innovation and care delivery. She highlighted the growing importance of leadership engagement and the urgent need for creative strategies in an era defined by staffing shortages, cost pressures, and patient expectations.

The educational content shifted quickly into clinical and operational challenges, with Caitlin Stewart of NewYork-Presbyterian delivering a sharp and data-driven session on lifecycle malnutrition. She emphasized the need for targeted approaches to nutrition across the patient spectrum, from neonatal to geriatric populations, and highlighted the impact of early nutritional intervention on outcomes. Immediately following, One Brooklyn Health tackled the issue of food insecurity, urging providers to look beyond the hospital walls and consider how community partnerships can address the root causes of poor nutrition in urban healthcare systems. “Food is medicine,” one panelist said, “but it has to be accessible to be effective.”

To reinforce the day’s wellness theme, a mid-morning yoga session gave attendees a chance to recenter and recharge. This moment of calm paved the way for one of the most

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(L to R) Pecinka Ferri's Kevin Dube and Patrick Lamont of Brookdale University Hospital

(L to R) Singer's Marc Fuchs and VA Hospital's Mimi Wang

(L to R) Summit's Paul Pachuta and Cory Perez of PBAC

(L to R) Imperial Dade's Dan Plaut and Ed Daniels of Pro-Tek/Hospitality

(R to L) Lorenzo/York Street's Keylan Lopez and Fernando Iglesias brought a full array of menu solutions to the annual event.

(L to R) AHF's Sarah Bennett and Joanne Brown of Dinex

ICONIC F&B BRANDS USE PRODUCT BUNDLES FOR PARTNERSHIP SUCCESS

In a crowded and competitive foodservice landscape, restaurants are looking for any edge that gets customers through the door—or onto their delivery app. One strategy that’s proving effective? Bundled offerings featuring iconic brands.

A bundled offer—pairing a signature menu item with a recognizable, often nostalgic product—is more than just a value meal. It’s a targeted tool to boost customer interest, increase average check size, and tap into the emotional connections consumers already have with beloved legacy brands.

For diners, brand trust matters. When a restaurant pairs a sandwich, entrée, or combo with a well-known beverage or snack brand, it doesn’t just create convenience—it instantly elevates perceived quality and comfort. “When you give diners something familiar, you make them more confident in the entire meal,” Mays said, GM/Director of Company-Owned Brands including Dr. Brown’s at The Honickman Companies. “They already know what that drink or side tastes like. It takes the guesswork out and adds excitement to the experience.”

This kind of brand alliance also creates stronger shelf appeal—on menu boards, third-party apps, or in-store signage. The restaurant gets a halo effect from the partner brand’s reputation. The iconic brand, in turn, stays relevant in an ever-changing market.

Few partnerships demonstrate the power of brand bundling better than the newly launched collaboration between Katz’s Delicatessen and Dr. Brown’s soda. Katz’s, a cornerstone of New York deli culture since 1888, now ships hand-carved

“Authenticity is vital, People crave the real deal. They want food and drink that come from somewhere, that have history behind them.” — Charley Mays

pastrami and corned beef across the U.S. To complete the experience, they’ve teamed up with another New York legend—Dr. Brown’s soda, first sold in 1869.

“We’ve been working with Katz’s for over 100 years,” Mays said. “The timing was right to formalize it into something customers could enjoy nationwide.” The result: the “Deli Duo Package.” A curated meal kit that includes Katz’s famous meats and a sixpack of Dr. Brown’s in the buyer’s flavor of choice—Cel-Ray, Cream Soda, Black Cherry, or Root Beer.

There’s a tactical logic behind

brand bundles. It sparks nostalgia. Dr. Brown’s isn’t just a soda—it’s a taste memory. For New Yorkers and delilovers, it’s inseparable from the experience of a great pastrami on rye. It encourages a higher spend. A la carte customers might buy a sandwich. Bundle buyers spend more for the full experience. It creates talking points. A combo featuring legacy brands becomes something people share, post about, and gift. It’s logistics-friendly. Dr. Brown’s can ship and store easily—helping foodservice operators handle bundling without major complexity. “We’ve seen a huge spike in

traffic to our website,” Mays added. “Over 100% since the launch. People want this full package.”

For restaurants and foodservice operations interested in replicating this success, the key is choosing the right partner—and doing it with purpose. “Authenticity is vital,” Mays noted. “People crave the real deal. They want food and drink that come from somewhere, that have history behind them.”

Of course, few pairings are as perfect—or as iconic—as Katz’s pastrami and Dr. Brown’s soda. “What’s the perfect beverage to pair with a classic pastrami on rye? Dr. Brown’s soda, of course,” Mays said. With four timetested flavors—Original Cream Soda, Black Cherry, Root Beer and the oneof-a-kind Cel-Ray—Dr. Brown’s is a cornerstone of New York deli culture. The sodas are kosher, distinct, and rich in history. “They’ve actually been around even longer than us,” Mays added, referencing Katz’s founding in 1888. “It’s a true New York original.”

The new Deli Duo package celebrates that legacy—giving deli lovers across the U.S. a chance to enjoy both brands in one box. The bundle ships nationally with free delivery, bringing the Lower East Side to your doorstep.

“The credit really goes to Jake and Peter from Katz’s,” Mays noted. “They knew Dr. Brown’s would complete the meal. Customers get their choice of a full six-pack— ready to enjoy and share.” And that authenticity sells. “This isn’t about chasing trends,” Mays outlined. “It’s about sticking to what works. Two brands that are great on their own—but even better together.”

The Deli Duo bundle from Katz’s Delicatessen and Dr. Brown’s soda.

THE PAY TRANSPARENCY MOVEMENT HAS ARRIVED IN NEW JERSEY

Effective June 1, 2025, New Jersey has joined a growing number of states enacting pay transparency laws with the implementation of The New Jersey Pay and Benefit Transparency Act (the “NJPBTA”). The NJBTA is designed to combat wage disparities and provide employees and job applicants with greater access to information concerning a company’s compensation practices. While many employers from neighboring states, like New York, may already be familiar with the concept of salary disclosure with pay transparency laws already in place, New Jersey’s new law is a significant shift for businesses that have previously operated without pay transparency obligations.

Key Requirements of the New Jersey Law

The NJBTA applies to both private and public employers, with 10 or more employees, over 20 or more calendar weeks that conduct business, employ people, or take applications for employment within New Jersey. Covered employers must, in all job postings or advertisements for transfer opportunities (whether posted externally or internally), disclose the salary or hourly pay (or ranges), general descriptions of benefits, and any other applicable compensation programs. Additionally, covered employers are required to reasonably notify current employees of job promotion opportunities, whether announced through internal or external channels. The law applies

broadly, with limited job postings or advertisements being exempt from its requirements. According to Governor Murphy of New Jersey, the law is meant to ensure workers have access to essential information to further the broader goal of making New Jersey a more equitable and attractive place to work and reside in.

Why This Matters for the Hospitality Industry

The NJBTA adds another compliance layer that hospitality employers must manage carefully. For hospitality employers, where roles are often filled quickly and hiring tends to be high-volume and continuous, this change in the law will shift the way employers operate and require extra steps in ensuring that job postings and advertisements

are compliant with the law. Specifically, employers must be sure to review not only how they structure compensation but also how they communicate about it publicly and internally. Employers must note that the risks of non-compliance are real and expose them to monetary fines.

Although the NJBTA introduces additional responsibilities for employers, pay transparency requirements can also present a strategic advantage in the hospitality sector. Transparent pay practices offer employers the opportunity to attract and keep talent in a competitive market, reduce employee turnover by improving clarity around pay, and demonstrate an overall commitment to fairness in compensation.

A National Trend: How New Jersey

Caitlin Breen is an Associate in the Labor & Employment Group at Ellenoff Grossman & Schole LLP. Her practice spans a broad range of employment matters throughout all phases of litigation, including wage and hour matters, employment discrimination, retaliation, and other employment related claims. Ms. Breen assists clients with employment issues, including drafting workplace policies and handbooks and advising regarding compliance with federal and state employment laws. In addition to her practice, Ms. Breen serves as an adjunct professor at Cardozo School of Law where she teaches a course on lawyering and legal writing. Ms. Breen can be reached at (212) 370-1300 or cbreen@egsllp.com.

Fits into the Bigger Picture

The NJBTA is part of a broader wave of pay transparency legislation. States such as California, Colorado, Connecticut, Hawaii, Illinois, Maryland, Minnesota, Nevada, New York, Rhode Island, and Washington, have already implemented pay transparency requirements. Pay transparency laws in Massachusetts and Vermont are set to go into effect this year.

A business’s obligations under these pay transparency laws differ across states in various ways, such as employer eligibility thresholds and what the mandated disclosure requirements entail. But, the takeaway remains clear in that pay transparency is becoming increasingly widespread across the country and will most likely be implemented in additional states down the road.

Legal and Practical Implications for Employers

Hospitality employers, particularly those operating across state lines, must be especially vigilant. To prepare, employers should consider reviewing and updating job postings to ensure they comply with all applicable state laws, train Human Resources and hiring managers on state-specific pay transparency requirements, and stay tuned for future continued on page 106

CHEF FRANCES TARIGA BRINGS HERITAGE, INNOVATION, AND HEART TO HER NEW ROLE WITH CHEFS' WAREHOUSE

Chef Frances Tariga’s appointment as the inaugural New York City Brand Ambassador for Chefs’ Warehouse (CW) is a landmark moment for both the beloved distributor and the New York culinary scene. Known for her inventive take on Filipino cuisine at Tadhana, Tariga has quickly become one of the city’s most admired culinary voices. Her connection to CW runs deep—dating back to her time as a sous chef at Buddakan—and she credits the company’s unmatched range of products and tailored service with helping her realize her vision.

Tariga’s journey started in the slums of Manila, where she grew up improvising meals with her siblings using

“They have everything under the sun, and anything I want—they make it happen.”

canned goods and resourcefulness. Her culinary instincts and love for cooking with her father propelled her into formal training, and she began her career at the world’s first seven-star hotel in Dubai. Driven by determination and opportunity, Tariga went on to cook for royalty and eventually landed in New York as a private chef for the UAE’s ambassador to the United Nations. New York sparked something in her, and she dove headfirst into the city’s culinary world.

Her breakout moment came with a win on Morimoto’s Sushi Master , where she reimagined omakase through a Filipino lens. That win inspired her to launch Tadhana, her tasting-menu driven celebration of Filipino flavors and ingredients. What began as a pop-up turned into one of NYC’s most talked-about new restaurants, showcasing that her native cuisine could be refined, story-driven, and transformative. “ Sushi Master was a gamechanger,” Tariga said. “It changed my

whole career path—it’s why I started Tadhana.”

Her creativity and bold vision led Chefs’ Warehouse to formally approach her about the Brand Ambassador role. For Tariga, it was an easy yes. “Anywhere I’ve worked, if they weren’t already using CW, I brought them in,” Tariga added. “They have everything under the sun, and anything I want— they make it happen.”

She emphasized that one of the secrets to a great menu is having the right sourcing partner. For operators, it begins with knowing your story. “You need a concept that has soul,” Tariga noted. “Once you know what you want

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Chef Frances Tariga

BOOSTING YOUR BOTTOM LINE: WHY INCREASING AOV WITH

FRIED FOOD IS A SMART MOVE IN UNCERTAIN

In today’s turbulent economic climate, the ability for a foodservice business to adapt and grow is more important than ever. One of the most effective, yet often overlooked, ways to boost profitability is by increasing Average Order Value (AOV). In its simplest form, AOV represents the average amount a customer spends per transaction. While operators often focus on attracting more customers, increasing AOV can have a greater impact on profit margins without the additional expense of expanding your customer base. And when it comes to increasing AOV, few strategies are as straightforward and proven as adding or expanding fried food options.

Why AOV Matters More Than Ever

Increasing AOV means you’re earning more from every customer who walks through your doors, taps on your kiosk, or clicks “Place Order” on a delivery app. In an industry where margins can be razor-thin, a few extra dollars per order can add up to thousands in monthly revenue. Think of it this way: if your current AOV is $12, and you can raise it to $15, that’s a 25% increase. For a business processing 200 orders a day, that’s an extra $18,000 per month—without needing to serve a single additional customer. With inflation concerns and a potential slowdown in discretionary consumer spending, this kind of efficiency becomes critical. But there’s another factor

TIMES

making AOV optimization not just smart, but essential: tariffs.

Navigating Tariff Uncertainty

Geopolitical tensions and supply chain disruptions have led to increased talk—and action—around tariffs, particularly on food imports and equipment components. Tariffs have the potential to raise costs across the board, from raw ingredients, to packaging to kitchen machinery. For foodservice businesses, these cost increases can quickly eat into profits, leaving operators scrambling to make up the difference.

This is where a strong AOV strategy becomes a lifeline. If you can increase your revenue per transaction, you create a buffer that helps absorb rising costs. In other words, AOV growth can serve as a shield against the unpredictable impact of tariffs, giving your business more stability in unstable times.

Fried Food: A High-Margin AOV Booster

So why fried food? Because it’s one of the most cost-effective and universally loved categories in the foodservice world. Fried appetizers, sides, and snacks have broad appeal, minimal prep time, and high profit margins. A few well-placed fried menu additions can easily drive up AOV with minimal effort. Consider this: a basic combo meal that

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VISIONARY LEADER AND CUTTING-EDGE KITCHEN TECH ARE FORGING GAME CHANGING COLLABORATION AT UNOX

An innovative Italian oven maker has spotted a powerful opening in the U.S. market: by pairing its decades-old engineering pedigree with onthe-ground American manufacturing, it can deliver precision-built, chef-tested cooking solutions straight into stateside kitchens—meeting rising demand for both reliability and locally supported service.

That level of dedication demanded a visionary leader who understood both the intricacies of professional kitchens and the rigors of scaled production. UNOX found that leader in Derrick Richardson, whose blend of entrepreneurial grit and deep industry experience would guide the company’s reinvented U.S. operation. Richardson’s appointment as president of North America for UNOX marked the beginning of an ambitious push to redefine professional cooking in the United States. Richardson said he had long admired UNOX’s blend of Italian craftsmanship and cutting-edge

Derrick Richardson

technology and saw an opportunity to bring it to a market hungry for both reliability and innovation.

"Too often, foreign companies sell products into the U.S. market without ever making an investment in a manufacturing footprint, Richardson explained. UNOX on the other hand, despite having what is undoubtedly one of the most state-of-the-art manufacturing infrastructures of any oven manufacturer at its headquarters in Italy, and with ample production capacity, made the decision to construct a manufacturing facility outside of Charlotte, NC after only a few years in the market. This commitment was made, and construction began years before the tariff discussion ever came into focus. This, to me, signified a commitment not only to the American market, but to the American people."

Richardson’s path—from bussing tables and washing dishes in restaurants at 15, to his first equipment‐sales role at 23, and ultimately managing multimillion-dollar global businesses, including, most recently, his own retail venture—has given him a rare blend of grit and operational savvy. He watched his parents work grueling hours just to keep the lights on, and that daily struggle is what fueled his drive to build something lasting. Starting in foodservice as a teenager taught him firsthand the pressures chefs and operators face, and his leap into equipment sales honed his ability to

turn those pain points—whether uneven bake profiles or balky steam injectors— into clear product requirements. Most recently, seven years running a retail operation alongside his son solidified his command of P&L management, inventory controls, and the power of real-time customer feedback—capabilities he now channels into scaling UNOX’s North American presence.

UNOX’s legacy—dating back to founder Enrico Franzolin and further shaped by global CEO Nicola Michelon—resonated with Richardson’s own values. “I immediately recognized a culture of relentless innovation married to a commitment to quality,” he said, adding

“It’s about who stands behind the product when you need calibration, replacement parts, or training on advanced functions.” — Derrick Richardson

that joining such a storied organization felt less like a new job and more like an extension of his lifelong career in foodservice. This alignment of vision and values, he continued, set the stage for a U.S. strategy rooted in both technological leadership and deep customer relationships.

At the core of Richardson’s plan is a belief that today’s cooking technology can transform a restaurant’s bottom line while standardizing menu quality across every shift. Richardson continued: “operators must first assess their current pain points—whether it’s overcooked proteins during peak service, energyinefficient equipment driving up utility bills, or inconsistent product yields undermining brand reputation. Only by quantifying those challenges in financial terms—such as cost per baked pan or labor minutes per meal—can operators build a compelling business case for an

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ON CLEANING CLEAN ENOUGH ISN’T GOOD ENOUGH: WHY 2025 DEMANDS A REAL

HYGIENE

BUDGET THAT MATCHES THE MISSION

In 2025, foodservice operators are feeling the squeeze—between rising labor costs, tighter health regulations, and higher customer expectations. And nowhere is that pressure more evident than in hygiene. At York Building Services, we work with restaurants, hospitality brands, and foodservice operations across the country, and the top challenge we’re helping them tackle is simple but stubborn: keeping hygiene standards high without blowing the budget.

We get it—budgets are tight. But what we’re seeing far too often are unrealistic expectations built on underfunded plans. Operators want daily cleaning, comprehensive sanitation, and spotless kitchens—on a rotational schedule and a shoestring. It doesn’t work. Labor is the biggest driver of cost in any hygiene program, so if the math doesn’t add up, either corners get cut or staff gets burned out.

Our job is to help our clients rethink

that math—and use every tool at our disposal to stretch budgets without sacrificing standards. That starts with smarter scheduling, leveraging AI for labor analysis, and investing in the right equipment. Tools like cordless backpack vacuums, enzyme-based degreasers, and color-coded microfiber systems allow our teams to work faster and safer while reducing risk. And we’re leaning heavily into data and automation to keep us ahead of the game.

The labor crunch isn’t going anywhere. That means accountability has to be baked into every level of the operation. Our supervisors are trained to step in, not just oversee. We’ve doubled down on retention by building a culture where our team feels invested, respected, and informed. That includes constantly reinforcing why things are done a certain way. When our people understand the science behind sanitation— why we clean drains a certain way, why cross-contamination rules matter—they

buy in.

We’ve also digitized accountability. Every team member has mobile checklists, digital punch-in systems, and realtime inspection logs. Our operations team reviews every report, and our clients get the same updates. It’s transparency that drives consistency.

AI is no longer a nice-to-have. It's table stakes. At York, we use AI daily to analyze labor data, identify bottlenecks, and forecast where we can gain efficiencies without compromising results. Tools like ChatGPT help us quickly model workflows and optimize routes, while transcription tools like Otter AI let us extract action items from every meeting and keep our managers aligned across shifts and properties. This is how we future-proof our hygiene strategy. It's not just about having the latest tech— it's about using it to stay one step ahead.

We’ve walked into too many operations where the wrong product was used on stainless steel, where fryer areas were ignored, or where “deep clean” meant little more than pushing debris out of sight. One of the worst offenders? Crosscontamination. That’s why our teams rely on a strict color-coded system for all cloths, mop heads, and equipment. Red doesn’t touch blue, and nobody improvises.

Another big one: grease buildup and indoor air quality. As regulations tighten, so do inspections. We help our clients keep hoods, ducts, vents, and drains on a tight schedule. We use HEPA-filter vacuums for high dusting and coordinate directly with HVAC and hood-cleaning vendors to make sure every base is covered. When you treat cleaning as an isolated task, things get missed. When you approach it as a sys-

Robert Rivadeneira is the co-founder and driving force behind York Building Services, Inc. (YBS), a two-time Inc. 5000 commercial cleaning company that has been providing highquality, professional building services to the New York Metropolitan Area for more than 25 years. Established in 1997 by Robert and his father, Alberto Rivadeneira, YBS specializes in creating safe, productive, and healthy environments for its clients, with a strong focus on the hospitality industry. Under Robert’s leadership, YBS has grown into a trusted partner for numerous businesses by offering tailored cleaning programs and services, including overnight cleaning programs, kitchen stewarding, finedetail and project cleaning, along with professionally trained cleaning personnel. Robert’s vision has always been to approach cleaning as an integral part of a company’s success, working closely with clients as an extension of their management teams. With a team of trained and certified professionals, YBS ensures high standards of cleanliness and safety, particularly in kitchens and restaurants. Robert’s dedication to excellence, combined with the leadership of his wife, Harmony Trujillo, has shaped the company’s values of service, leadership, relationships, and integrity. This family-owned business continues to thrive, making a lasting impact on New York City’s commercial cleaning industry.

tem—shared by teams, departments, and vendors—you win.

Hygiene threats aren’t always obvious. Standing water under a prep table. Cracked tiles that trap bacteria. Drains that look clean but harbor pests. We train our teams to think critically and look past the surface. One example that stands out: a luxury hotel kitchen facing a fruit fly infestation that their in-house team couldn’t solve. We overhauled the BOH cleaning process, added enzymatic drain treatment, coordinated with pest control, and rebuilt broken grout lines— all while syncing daily with the kitchen team for walkthroughs. The problem disappeared within weeks.

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INSIDE THE NYC TOURISM ENGINE: INSIGHTS FROM JULIE COKER

When Julie Coker was named President & CEO of NYC Tourism & Conventions last December, I knew she wasn’t just stepping into a new role—she was bringing big ideas, serious experience, and a borough-wide vision for growing tourism that includes everyone. As someone who’s worked alongside Julie on the NYC Tourism board, I’ve seen how she brings strategy from the boardroom to the street, from international markets to neighborhood blocks. So I invited her to join me on Hospitality & Politics, my podcast powered by the NYC Hospitality Alliance, to share what she’s learned in her first six months—and how it matters to our city’s restaurants and hospitality businesses.

I started with a big-picture question: Why does tourism matter so much to NYC? Julie broke it down. Of the 64 million people who visited NYC last year they had a $75 billion impact, a huge share ends up at restaurant tables, bars, and clubs. And those dollars don’t just stop there— they ripple out to suppliers, delivery drivers, and nearly 400,000 hospitality workers. Tourists, she stressed, aren’t just passing through—they’re essential to our economic ecosystem.

When I asked about the differences between domestic and international diners, Julie highlighted that both are great, but a key point: international visitors tend to spend nearly twice as much per trip, and they seek out authentic

Every dollar spent in a restaurant ripples out to local suppliers, delivery services, and payroll, sustaining nearly 400,000 hospitality jobs.

experiences. That’s a huge opportunity for restaurants in Queens, the Bronx, Brooklyn, Staten Island, and beyond—especially for those willing to meet travelers where they are with great food and good visibility.

We also talked marketing. Julie spotlighted programs like Restaurant Week, which boosts participating venues with exposure and an eager audience looking for curated dining experiences. But it goes further—NYC Tourism & Conventions promotes our city through everything from global bus shelter ads to viral TikTok campaigns. Restaurateurs and nightlife operators can plug into that engine by submitting menus, behind-thescenes stories, and special events to the agency’s content team.

Of course, not every business has a PR firm or marketing budget. I asked how smaller establishments can get

a foothold. Julie’s answer: Tourism Ready—a free training and mentorship program that helps restaurants build their brand, develop marketing strategies, and tap into both leisure and convention-driven business. No membership required.

So what’s the first step for small business owners who want in? Julie kept it simple:

• Visit NYCTourism.com

• Sign up for Tourism Ready

• Subscribe to the organization’s newsletters

These tools connect restaurants with targeted leads—like staycationers during the summer or theatergoers during Broadway Week—and make sure your business shows up when people are making plans.

As we wrapped, Julie left us with three essential takeaways for every NYC hospitality business:

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/

1. Advocate with NYC Tourism & Conventions for more marketing investment—more funding means more visitors, and more covers.

2. Engage with programs like Restaurant Week and Tourism Ready— submit fresh menus and stories to get noticed.

3. Elevate your experience—international travelers want authenticity and adventure beyond Midtown. Give them a reason to explore your corner of the city.

Catch my full conversation with Julie Coker on Hospitality & Politics with Andrew Rigie, available on YouTube, Apple Podcasts, and Spotify— and while you’re there, explore other insightful episodes featuring leaders shaping the future of our industry.

Andrew

Do you have the SCOOP on any foodservice and hospitality news? Send items to SCOOP Editor Joyce Appelman at tfs@totalfood.com

HOSHIZAKI ALLIANCE TO EXPAND PRODUCT LINEUP THROUGH ACQUISITION OF STRUCTURAL CONCEPTS

SCOOP heard that Hoshizaki Alliance (Hoshizaki USA Holdings, Inc.), a leading group of foodservice manufacturing companies in the Americas, is excited to announce that it has entered into an agreement and plan of merger for the purposes of acquiring Structural Concepts Corporation, a premier U.S. manufacturer of food display cases. The transaction is expected to close by the end of July 2025, pending customary conditions and regulatory approvals.

Structural Concepts, headquartered in Norton Shores, Michigan, is renowned for its commitment to quality, engineering excellence, and forward-thinking product development. This acquisition marks a significant step in Hoshizaki Alliance’s strategy to broaden its product portfolio and better serve customers in the foodservice, supermarket, and c-store markets.

With the addition of Structural Concepts, Hoshizaki Alliance’s group of manufacturers—including Hoshizaki America, Inc., Lancer Worldwide, Jackson Warewashing Systems, Fogel Group, and Hoshizaki Macom will now offer an even more comprehensive lineup of solutions tailored to the evolving needs of the industry.

“We are thrilled to welcome the Structural Concepts team to the Hoshizaki family,” exclaimed Chris Karssiens, President of Hoshizaki USA Holdings, Inc. “Their reputation for innovation and quality aligns perfectly with our commitment to delivering exceptional value to our customers. By joining forces, we are poised to set new standards in food display and refrigeration, empowering our customers with expanded choices and outstanding service.”

This acquisition underscores Hoshizaki Alliance’s dedication to growth, innovation, and customer satisfaction as we continue to shape the future of foodservice equipment together.

For more information about Hoshizaki Alliance and its comprehensive range of solutions, visit hoshizakialliance.com.

RATIONAL USA’S LESSEM NAMED ONE OF IDDBA’S 2025 CHAMPIONS

OF CHANGE

SCOOP learned that Chef Daniel Lessem, RATIONAL USA's Director of Education & Strategic Initiatives, was recently named by the International Dairy Deli Bakery Association (IDDBA) and Supermarket News as one of their 2025 Champions of Change. Lessem received the honor at the association's recent annual conference in New Orleans.

Lessem, who also serves as a Corporate Chef for RATIONAL’s Southeast region, was recognized for his work partnering with culinary training facilities to create internship opportunities for culinary students at food industry events. Through these programs, students gain real life work experience and explore career pathways while still in school.

For the past several years, Lessem’s work in the “What’s In Store Live” area of the IDDBA conference has provided exposure to career opportunities within the dairy, deli, and bakery spaces. At this year’s event in New Orleans, Lessem partnered with the New Orleans Culinary & Hospitality Institute (NOCHI) and Café Reconcile to provide 20 culinary interns nearly 40 hours of practical, hands-on experience in the event's grocery store and deli space.

In addition to IDDBA, Lessem has introduced similar opportunities in RATIONAL’s in-booth restaurant at the National Restaurant Association (NRA) and the North American Food Equipment Manufacturers (NAFEM) conferences.

“Daniel is a world class trainer and instructor with a true passion for sharing his knowledge and expertise with the next generation of culinarians,” says Billy Buck, Vice President of Culinary with RATIONAL USA.

A graduate of Johnson & Wales University, Lessem also received an MBA in Marketing from Florida International University. Lessem joined RATIONAL in 2016 as a Corporate Chef and was named RATIONAL USA Chef of the Year in 2017. Learn more at rationalusa.com

ANNOUNCING THE CHICAGO BAKING & PASTRY FORUM, SEPTEMBER 4TH-6TH

SCOOP has learned that City Colleges of Chicago, Washburne Culinary & Hospitality Institute launches 1st ever Chicago Baking & Pastry Forum September 4-6, 2025. Indulge in hands-on courses, enlightening demonstration seminars for all Chefs, Sous Chefs, Pastry Chefs, Cooks and students. The Pastry, Confectionary & Baking Continuing Education promises a unique learning experience with diverse topics and three-day educational offerings such as Lamination techniques, Plated Desserts, Chocolate candies, "Swavory”, Vegan baking and more.

The heart of the culinary community comes alive in the Great Hall, offering a meeting ground for professionals to connect with colleagues, leading culinary brands, distributors, and industry leaders. The forum goes beyond education with evening events that showcases the great city of Chicago! Immerse yourself in Chicago's culture, entertainment, and rich culinary history.

On September 6th, 2025, revel in the Grand Finale presentation by Chefs Ewald Notter, Susan Notter, and Nicoll Notter and Club Coupe du Monde Team USA proudly announces the 2025 National Selection event, which will determine the pastry chefs representing the United States at the prestigious 2027 Coupe du Monde de la Pâtisserie in Lyon, France. Tickets are on sale NOW! Visit: https://lnkd.in/gvjVxcTR . For Sponsorship Opportunities including Gift Bag sponsorship, contact Nicola Copeland at nc@solutionslnc.com, or 312-505-0534.

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Chef Daniel Lessem

HENNY PENNY LAUNCHES

PRIME CLEANER INTL –THE SIMPLE SOLUTION FOR SPOTLESS FRYERS

SCOOP has learned that keeping commercial fryers spotless is easier than ever with Henny Penny Prime Cleaner INTL, now available worldwide. Prime Cleaner INTL is designed for powerful, hassle-free fryer maintenance, it extends oil life and preserves fried food flavor —all without heavy scrubbing or complicated rinsing.

Residue like carbon, calcium, and burned-on fats can hurt oil quality and make fryers work harder, impacting food taste and energy use. Prime Cleaner INTL’s non-caustic formula takes on these stubborn residues, removing grease, scorch marks, and even black metal marks without harming stainless steel surfaces. Packaged in single-use packets with a dosing guide, Prime Cleaner INTL simplifies fryer maintenance, helping operators keep kitchens running smoothly.

Prime Cleaner INTL highlights include Strong Cleaning Power: Removes oils, grease, and tough build-up with no risk to stainless steel; Easy Application: Works with the fryer clean-out function or as an overnight cold soak — no heavy scrubbing needed; and No Rinse Needed: Unlike conventional cleaners, it doesn’t require a neutralizing rinse, saving valuable time and labor.

Prime Cleaner INTL complements Henny Penny’s lineup of Prime Filter products, designed to keep oil fresh longer and improve food quality. From filter powder to filter pads and envelopes, our Prime Filter products make fryer maintenance simple, cutting oil and labor costs while ensuring fried foods taste their best.

To explore the full line of Prime Filters and Cleaners, visit https://www.hennypenny.com/products/ supplies/prime-filters-cleaners/

FRESH VINTAGE FARMS

TRANSFORMS 'COSMETICALLY CHALLENGED' ALMONDS AND WALNUTS INTO PREMIUM, SUSTAINABLE OILS AND MEALS

SCOOP heard that Fresh Vintage Farms, a leader in sustainable agricultural practices, announced its innovative initiative to upcycle cosmetically blemished almonds and walnuts, transforming them into high-quality, nutritious oils and condiments. This pioneering effort not only reduces food waste but also provides a vital new revenue stream for California growers.

In the agricultural industry, a significant portion of nuts, while perfectly sound nutritionally and in taste, often do not meet the stringent aesthetic standards for traditional retail channels. These "cosmetically challenged" almonds and walnuts, which may have minor chips, scratches, or breaks, frequently end up diverted from the human food chain, destined for landfills, bird feed, or other non-human consumption markets. So Fresh Vintage Farms recognized this overlooked resource and saw an opportunity to maximize farming yields and champion sustainability.

They employ a meticulous process to collect these nuts, ensuring their freshness and nutritional integrity. The nuts are then carefully pressed to extract high-quality, flavorful oils, with the remaining solids processed into nutritious almond and walnut meal. This ensures that the inherent goodness of these nuts – their fresh taste and robust nutritional profile – is fully utilized and brought to consumers.

This initiative delivers a triple win: it provides financial benefits to growers by creating a market for their otherwise unmarketable produce, significantly reduces food waste by diverting nuts from landfills, and offers consumers a fresh, nutritious, and sustainably sourced product.

"Maximizing every yield from the farm is crucial for both economic viability and environmental responsibility," added Tommy Tickenoff, Founder of Vintage Farms. "Our upcycling program embodies this philosophy, transforming what was once considered waste into a valuable ingredient that supports a more circular economy within agriculture. We believe this is the future of farming – smart, sustainable, and respectful of our resources."

Fresh Vintage Farms' upcycled almond and walnut oils and Mayonnaise are now available. For more info and wholesale contact form: https://freshvintagefarms.com/pages/wholesale

ROBOT COUPE USA APPOINTS LMS ASSOCIATES FOR

MAFSI REGION 14 COVERAGE

SCOOP learned that Robot Coupe USA, Inc., a leading manufacturer of commercial food processors and preparation equipment, recently announced the appointment of LMS Associates as its new manufacturer’s representative for MAFSI Region 14—covering Arkansas, Louisiana, Mississippi, and western Tennessee.

This strategic partnership reflects a shared commitment to innovation, growth, and service excellence. Together, Robot Coupe and LMS Associates will deliver enhanced support, training, and solutions to the distributors and end-users throughout Region 14.

Learn more at https://www.robot-coupe.com/usa/ en_US

MTI

JOINS IAPF, BRINGS AUTOFRY INNOVATION

TO THE GROWING PICKLEBALL FACILITY MARKET

SCOOP heard that Motion Technology, Inc. (MTI), the manufacturer of the iconic AutoFry® ventless kitchen solution, announced its official membership with the International Association of Pickleball Facilities (IAPF). This partnership marks a strategic alignment between MTI and the rapidly expanding world of pickleball, where facilities are seeking new ways to drive revenue, increase guest satisfaction, and streamline foodservice operations.

With pickleball surging in popularity across the U.S. and internationally, facility operators are increasingly looking for innovative solutions to meet the needs of players and fans. MTI’s AutoFry—a fully enclosed, automated deep-frying system that requires no hoods or vents—offers an ideal foodservice solution for pickleball facilities of all sizes. Whether it's a local rec center, a private club, or a state-of-the-art pickleball complex, AutoFry allows operations to easily expand their food offerings without costly renovations or staffing complications.

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“Our mission at MTI has always been to make foodservice accessible and profitable for every type of business,” said Mike McMahon, National Accounts Manager at Motion Technology, Inc. “Joining the IAPF is a natural fit. Pickleball facilities represent a vibrant and growing market, and we’re excited to help these operations elevate their hospitality offerings with AutoFry.”

As part of this exciting new chapter, MTI participated in its first IAPF event—the IAPF Boston Regional Meetup—in June in Natick, MA. MTI gave attendees a firsthand look at how easy it is to add high-margin, crowdpleasing menu items like fries, wings, and mozzarella sticks—without a traditional kitchen setup.

With MTI’s ventless technology and commitment to reliable, operator-friendly equipment, AutoFry is poised to become a go-to solution for pickleball facilities looking to grow food and beverage revenue with minimal overhead. Learn more at www.mtiproducts.com

BRING A FRACTIONAL CFO TO YOUR RESTAURANT

SCOOP reminds you that running a restaurant is more complex than ever—but you don’t have to do it alone. Vision Financial Strategists (VFS) brings a Fractional CFO to your team, giving you executive-level financial guidance without the full-time cost. We’re not just number crunchers—we’re seasoned restaurant and retail professionals who know the pressure points of your business. Led by long-time restaurant professional Guy Salisch, our team understands the operational and financial realities you face every day. Their mission is simple: turn data into action. VFS identifies inefficiencies, un-

lock new revenue opportunities, and build systems that scale. We work directly with your team to ensure everyone is aligned and accountable. From optimizing cash flow and margins to selecting the right tech stack, VFS tailor every move to your goals. To learn more or schedule a conversation, contact us at info@visionfinancialstrategists.com or call 203-561-5230.

PECAN POS SETS SIGHTS ON THE FUTURE WITH NEW KIOSK LAUNCH

SCOOP learned that Pecan POS, a rising player in the point-of-sale space, is making bold moves to compete with industry giants like Toast and Micros. Known for building nimble, feature-rich tools without the baggage of bloated legacy systems, Pecan is now preparing to launch its new self-service kiosk line—designed to rival the tech seen in national chains like Dunkin’. Slated for release in the next two months, the Pecan kiosk offers both vertical and horizontal screen support, native integration with the Pecan POS system, and a modern, user-friendly interface tailored for restaurants looking to speed up service while minimizing staffing pressure. Unlike many cookie-cutter solutions, this product was built from scratch, informed by feedback from dealers and end-users, and focused on reducing friction at the counter. Pecan’s roadmap reflects a relentless drive to match—and sometimes outpace—larger competitors. Their recent release of multi-location gift cards and deep third-party delivery integrations (Grubhub, DoorDash, UberEats, and more) shows their commitment to realworld functionality. The platform multi-location gift cards feature avoids nickel-and-diming operators, opting instead for a simple $35 flat fee rather than per-transaction costs. AI is also part of the vision.

Pecan is building internal tools to read

and digitize menus automatically and already uses AI to power its tech support—training bots on thousands of customer tickets to solve issues faster. Being processoragnostic allows Pecan to attract dealers nationwide and expand their reach. With kiosk deployment imminent and, integrations with QuickBooks and loyalty platforms on deck, Pecan POS is proving that innovation doesn’t require an army of engineers—just the right ideas and relentless pin-point execution. To learn more, visit www. pecanpos.com or call (888) 407-5130 (718) 333-0999.

THE ONDA™ COLLECTION IS REDEFINING SUSTAINABILITY AND DURABILITY IN TABLETOP

SCOOP has heard that the future of tabletop is circular. Meet Onda™, FOH’s newest collection made from re.WARE™—a high-performance material crafted from recycled PET bottles.

Durable, dishwasher- and microwave-safe, Onda™ delivers textured style in essential sizes built for highvolume environments like hotels, stadiums, and cruise lines. Designed to reduce plastic waste and easily recyclable at end of life, re.WARE™ redefines sustainability with every use. Less waste, more wow. For more information, visit https://frontofthehouse.com/

3 STARS FOR AVRAMAR AT INTERNATIONAL TASTE INSTITUTE

SCOOP learned that AVRAMAR’s Greek-origin fishSea Bream, Sea Bass, and Pagrus Major - received major international distinctions at this year’s Superior Taste Awards organized by the International Taste Institute (ITI), once again highlighting the company’s dedication to top quality and exceptional flavor.

Both the Sea Bream and Sea Bass - Greek originwere awarded the prestigious 3Star rating, the highest possible distinction given exclusively to products of exceptional taste. Meanwhile, AVRAMAR’s Pagrus Major

continued on page 94

earned a 2Star rating, receiving outstanding comments for its remarkable quality and flavor. The Superior Taste Awards are granted following a strict blind tasting process, conducted by a panel of more than 200 internationally recognized chefs and sommeliers. The evaluation is based on five key criteria: first impression, appearance, aroma, taste, and texture.

“As the EU leader in Mediterranean aquaculture and the trusted champion of Sea Bass and Sea Bream, we take pride in delivering sustainably produced, superiorquality products. It’s a goal we pursue diligently every single day. This recognition is a confirmation of our vision: to be the trusted leader in Greek and Spanish Sea Bass and Sea Bream - a champion of superior quality, innovation, and sustainability, from egg to plate,” commented Reinout Verhelst, Group CCO. Learn more at www.avramar.eu

LABOR SAVING SOLUTION FROM ELEVATION FOODS WITH AU GRATIN DELUXE

SCOOP had learned that Elevation Foods’ Au Gratin Deluxe offers more than just a rich, craveable side; it’s a labor-saving solution crafted for culinary teams who don’t have time to start from scratch. They believe in making fresh, chef-quality food simple for operators. Using their proprietary Immersion Capture process, these

plated entrées. With high-yield, scratch-style prep and consistent results across locations, their fully cooked potato sides are designed to help professional kitchens serve great food, faster - without sacrificing taste or texture. Learn more at www.elevation-foods.com

CUSTOM LOGO'D STEAK KNIVES AVAILABLE FROM SIGNATURE STEAK KNIVES INTERNATIONAL

SCOOP knows that in the restaurant business, branding is everything. And everyone knows first impressions are paramount. Everyone who goes to a restaurant to eat meat, will use your steak knife.

So why not impress your customers and boldly project your brand by using Custom Logo’d steak knives, designed just for your restaurant or country club? Signature Steak Knives gives you the choice of premium quality steak knives with choice of size, color and logo so that you can put the “Wow” factor in their first bite in your restaurant. Affordably priced and ships quickly. Please visit www.sigsteakknife.com.

CYCLONE® MXI BY A. O. SMITH DELIVERS 95%+ EFFICIENCY ACROSS FULL BTU RANGE

SCOOP has noted that the full line of A. O. Smith Cyclone® Mxi condensing water heaters have been designed to provide years of dependable service and feature industry leading technology. Models are available from 120,000 to 500,000 Btu/h and all deliver thermal efficiencies of 95% and higher. The unique helical coil heat exchanger limits weld joints for optimal service life while maximizing heat transfer. Cyclone is the industry leader in high efficiency

commercial water heating. The current Mxi modulating models adjust firing rate to the specific demand further increasing efficiency and money savings. A. O. Smith offers the largest commercial product selection available, including the most specified commercial unit in the U.S. Learn more here: https://www.hotwater.com/support/ commercial-national-accounts.html.

BUSH BROTHERS FIRES UP NRA SHOW WITH BOLD BEANS RECIPE IDEAS

SCOOP has learned that in response to the ongoing SKU consolidation and the increasing demand for creative menu solutions, Bush Brothers Beans unveiled an inspiring selection of innovative recipes at the recent NRA-National Restaurant Association Show in Chicago. From vibrant dishes such as Spring Forward Chilaquiles and Fiesta Quesadillas to crowd-pleasing Tailgate Sliders and the globally-inspired Korean Cheese Hominy, Bush Brothers has energized menu innovation for restaurant and foodservice professionals nationwide. The complete portfolio of delicious, operationally friendly recipes, designed to enhance menus and streamline kitchen efficiency, is available to explore and incorporate at: https://www.bushbeansfoodservice.com/en_US/nra-show-recipes.

FOODWORKS BUILDS COMMUNITY-FOCUSED DINING IN OFFICE AND RETAIL SPACES

SCOOP has learned that FOODWORKS partners with unique local restaurants, providing them with operating space in office buildings, retail developments, universities, and other dining venues. FOODWORKS restaurant partners include neighborhood restaurants and women- and minority-owned businesses that share its commitment to quality, sustainability, and community engagement. For more information, visit https://foodworkslocal.com.

ELAVI BROWNIES: THE HIGH-

PROTEIN, LOW-SUGAR POWERHOUSE YOUR GRABAND-GO MENU NEEDS

SCOOP has heard that Elavi brownies deliver crave-worthy chocolate flavor with none of the guilt—perfect for graband-go foodservice. Individually wrapped and shelf-stable for 12 months, they eliminate prep, spoilage, and la bor costs. At 10 grams of plant-based protein, 5 grams of fiber, and under 5 grams of sugar, they satisfy sweet cravings while supporting blood-sugar balance and today’s protein-forward dietary trends. Chefs love that these brownies taste like real dessert—no chalky aftertaste or weird texture—while operators appreciate the strong margins and reduced waste. Whether sold as-is or plated with fruit and whipped cream, Elavi brownies drive ticket size and guest satisfaction. More info at hello@elavi.co.

KENWOOD’S COMMUNICATION

SOLUTIONS FOR GOLF & COUNTRY CLUBS

SCOOP knows that reliable communication is key in any operation. Golf course and country club staff rely on twoway radios to quickly and efficiently communicate throughout their grounds, indoors and out. Kenwood two-way radios provide instant communication throughout, enabling staff to react to any situation immediately, critical in time sensitive situations. Radios operate independent of cell service. No dialing or texting on a cell phone (if you have a signal) and waiting for an answer. Radios can also be used to remotely operate watering systems and can make announcements through a wireless PA system from Ritron which we can also provide. Learn more at www.acradiocom.com

APPOINTMENTS:

PROMISE GLUTEN FREE ROLLS

OUT U.S. LAUNCH WITH FOCUS ON FOODSERVICE ACCESS

SCOOP has heard that Promise Gluten Free might just be the most amazing GF bread on the market. Based in Donegal Ireland, but now also manufacturing in Moscow Pennsylvania, the taste experience, size of slice, artisan appearance and nutritional content are far superior to current offerings. Promise Gluten Free is #1 in Canada, Ireland and the U.K., and is just now entering the U.S. market. Dan Raatjes, former Chief Operating Officer for King’s Hawaiian, was tapped to lead this effort to bring these irresistible GF products to U.S. consumers. It’s personal for Dan, as he discovered one year into his eleven year journey with King’s Hawaiian that he has Celiac disease.

Phase 1 is to focus on grocery retailers, but the Promise Gluten Free Team built an online Direct to Consumer channel so restaurant owners can provide these incredible products to their guests. Go to www.promiseglutenfree.com to order and have them delivered directly to your restaurant.

NYLE FLYNN NAMED DIRECTOR OF FOOD & BEVERAGE AT THE

GODFREY HOTEL DETROIT

Detroit Chef Steps Into Leadership Role, Elevates Hotel’s Culinary Vision

The Godfrey Hotel Detroit, a distinguished property within Oxford Hotels & Resorts' portfolio, announced the promotion of Executive Chef Nyle Flynn to Director of Food & Beverage. In this new role, Flynn will oversee all culinary and operational aspects of the hotel’s food and beverage program, including signature restaurant Hamilton’s, the ever-popular I|O Rooftop Lounge, the Lobby Bar, and Banquets & Catering services.

A Detroit native, Flynn’s culinary journey began at age 15 in a local bar kitchen, setting him on a remarkable path marked by curiosity, discipline, and innovation. After early stints at Michael Symon's Roast and a leadership role in opening Selden Standard, Flynn broadened his culinary education through hands-on experiences across the U.S. and abroad—including working on organic farms through WWOOF, foraging with monks in Michigan’s Keweenaw Peninsula, and earning a prestigious James Beard Foundation grant to study under Michel Guérard at the three-Michelin-starred Les Prés d’Eugénie in France. Most recently, he completed a scholarship at MAD Academy in Copenhagen, studying

Business and Leadership under acclaimed chef Magnus Nilsson.

Flynn joined The Godfrey Hotel Detroit in March 2023 and quickly distinguished himself as a visionary culinary leader. In less than two years, he has elevated the hotel’s dining offerings, bringing a refined sensibility to its menus while honoring Detroit’s deep culinary roots. Hamilton’s, the hotel’s signature restaurant, offers elevated comfort food with a local twist, while I|O Rooftop Lounge serves up globally inspired small plates and handcrafted cocktails against panoramic views of the Detroit skyline. The Lobby Bar and customizable banquet menus round out a versatile and vibrant dining program that caters to both travelers and locals alike.

OPENINGS:

NEW YORK CITY

-- Tourmaline, a new fine dining destination where French inspired cuisine meets elevated American Fare, has officially opened along a vibrant stretch of Metropolitan Ave in Forest Hills in Queens. Led by Chef Yvan Lemoine, the Food Network Star on Giada de Laurentiis’s team, in which he came in second place, Chopped, and Despierta America on Univision. Chef Lemoine elegantly combines his extensive fine dining background from Manhattan’s legendary La Caravelle, Le Cirque, Fleur de Sel and Le Neuvième Art, a 2-star Michelin restaurant in Lyon, France.

The intimate, 34-seat culinary haven with a lush, treeshaded 1,500-square-foot garden lounge, is a celebration of shared connections over a beautifully-crafted, imaginative menu that is rooted in seasonality and conscientious sourcing; offering a blend of elevated American and French influences with a sophisticated presentation of the dishes and a focus on artistic plating and attention to detail you’ll find in a Michelin restaurant. Housed in the same building as My Kitchen, Co-owners Yvan Lemoine and his wife Rebecca Sussman, have transformed My Kitchen, the premiere banquet and catering venue into Tourmaline-- hosting a weekday Dinner Series and Tasting Events.

The menu features Duck a la Press-- Pressed Duck, the traditional French dish presented tableside that’s a specialty at Daniel Boulud’s flagship NYC Restaurant Daniel and La Tour d’Argent in Paris. Teaming up with Murray’s Cheese, Chef Lemoine will offer Fromage rolled right up to your table, from which you select from an assortment of premium cheese to be cut right there in front of you and presented for your enjoyment paired with artisanal breads and seasonal jams.

The team includes Pastry Chef Jesse Domenech, previously from Manhattan’s three-starred Michelin Le Bernardin and one-starred Michelin Le Coucou restaurants. The wine program, is curated by Nicole Muscari (DipWSET, FWS), and General Manager Matt Archambault is

spearheading weekly Thursday Tasting Events, featuring winemakers, brewers, cider makers, authors, and other passionate producers sharing their craft. These gatherings will take place in the restaurant’s lush garden—a natural stage for community and conversation.

-- Serafina Restaurant Group expands to Long Island City, marking the brand's first New York City location in a different borough. Founders Fabio Granato and Vittorio Assaf are excited to bring Serafina's signature Italian flavors to this vibrant, dynamic, and rapidly growing neighborhood, just a bridge away from the heart of Manhattan.

-- John McDonald returns to Mercer Street with Bar Mercer. More than 30 years after opening the legendary MercBar in SoHo, hospitality entrepreneur John McDonald is back on Mercer Street—this time with Bar Mercer, a polished new American spot that nods to its iconic predecessor while forging its own identity.

Bar Mercer, replaces McDonald’s former venture, Bar Tulix, but the spirit here is unmistakably familiar. If MercBar was a covert after-hours haunt for the downtown creative class, Bar Mercer flips that energy, putting food at the forefront without losing McDonald’s signature cool.

At the center of the action is executive chef Preston Clark, a culinary heavyweight with deep roots in fine dining. Clark, son of celebrated chef Patrick Clark, brings decades of experience—from Tavern on the Green to Jean-Georges—and now applies that precision and imagination to Bar Mercer’s ever-evolving menu. While cocktails remain top-tier and organized by spirit, it’s the food—ambitious, technically sharp, and constantly shifting—that defines the experience.

McDonald, whose resume spans acclaimed restaurants like Lure Fishbar, Bowery Meat Company, and Smyth Tavern, also made waves in media. He founded CITY Magazine, a three-time National Magazine Award winner, and co-founded Tasting Table, a food-focused email publication.

Bar Mercer is less about nostalgia and more about evolution. It’s a full-circle moment—refined, modern, and firmly rooted in McDonald’s deep understanding of what makes New York City tick after dark and into dinner. For longtime fans and newcomers alike, it’s proof

that the address may be the same, but the story keeps moving forward.

-- The team behind The Lambs Club is opening Buchette del Vino, a wine window architecturally inspired by the historic buchette – discreet windows carved into homes to serve wine during the 1600s, and brought to global fame thanks to Stanley Tucci's Searching for Italy.

-- dell’anima, the beloved West Village Italian restaurant that operated for more than a decade before relocating in 2018, makes a triumphant return to the neighborhood, opening in a new space on Cornelia Street. The restaurant is being revived by longtime partners - Executive Chef Andrew Whitney, General Manager Danir Rincon, and Jacob Cohen - who have been part of the dell’anima team since the early 2000s. While the team operated a more casual version of dell'anima out of Gotham West Market for the last 6 years, this new iteration brings the restaurant back to its roots, with a cozy and intimate 52-seat space and a menu of seasonal Italian dishes with a focus on housemade pastas, featuring returning cult-favorites and new menu items.

SHAKOPEE, MINNESOTA

-- Boardwalk Kitchen & Bar has opened and is located just 25 feet from the iconic Canterbury Park racetrack in Shakopee. This resort-style experience houses two concepts under one roof – a 6,000-square-foot restaurant and a 7,500-square-foot entertainment venue offering live music, sports games and more. Just in time for summer racing season, Boardwalk also features an 18,000-square-foot trackside patio with dining, drinks and games. Ken Sherman developed this project. The ownership team comprises hospitality veterans Joe Berg and Thomas Pivec, as well as real estate specialist Matt Sherman. Berg is known for the Lumber Exchange Event Center and former establishments The Pourhouse, The Exchange & Alibi Lounge, and The Library Bar on the University of Minnesota Campus, while Pivec has been the operating partner of Lord Fletcher’s on Lake Minnetonka for over 20 years.

Executive Chef Chris Dmochowski, formerly of CōV Wayzata, is leading the culinary program in collaboration with Chef Thomas Pivec. The from-scratch, harborstyle American menu is inspired by the boardwalks of the East Coast.

MIAMI BEACH, FL

-- Cleo, a new dining destination where vibrant Eastern Mediterranean cuisine meets modern flavors, has officially opened at the Balfour in Miami Beach’s South of Fifth neighborhood. The restaurant captivates diners with a unique blend of Old World cooking techniques and a warm, homey atmosphere meant for sharing stories, laughter and memorable meals. This exciting new

addition to Miami Beach’s dining scene features a “mezze-style” menu where familiar, shareable dishes are elevated by contemporary presentation.

Cleo is led by award-winning Executive Chef Camila Olarte, who has more than 15 years of culinary experience crafting globally inspired dishes that captivate diners. She has previously held positions at top-rated restaurants such as Los Fuegos by Francis Mallman, The Surf Club Restaurant by Thomas Keller, and Napa Valley’s prestigious three-Michelin-starred restaurant, The French Laundry. Olarte’s passion for cooking began in a lively household where the dining table was the heart of the home. This led to her formal training at Gato Dumas, Colombia’s leading culinary school, and Le Cordon Bleu in Lima, Peru, where she graduated with top honors.

PLANTATION, FL

-- Saiko-i Sushi Lounge & Hibachi, the modern Japanese restaurant known for its interactive hibachi experience, creative sushi rolls and sleek, lounge-style vibe, is opening its second Broward location this month in Plantation. The restaurant will be located in the Shoppes at Broward, an open-air shopping center adjacent to Broward Mall featuring a mix of retail and dining options. This marks the Saiko-i brand’s continued growth in South Florida, joining successful locations in Boca Raton and Parkland.

The concept is helmed by South Florida-based Unisolo Restaurant Group’s hospitality veterans Tina Wang and Chef Jason Zheng, who also own popular concepts such as Coco Sushi Lounge & Bar in Delray Beach, Koi Japanese Cuisine Sushi Lounge in Fort Lauderdale, Peking Duck House in Pompano Beach, Yakitori Sushi House in West Delray, and Yakitori Sake House in East Boca Raton.

LOS ANGELES, CA

--Celebrated Southern chef Sean Brock is opening his first West Coast restaurant, called Darling, featuring seasonal ingredients prepared over a live-fire grill in the former Soulmate space on Robertson Boulevard. The Nashville-based chef will also open Bar Darling, an adjoining cocktail bar that will serve cocktails while vinyls play over a hi-fi sound system.

-- Television writer and host Phil Rosenthal (Somebody Feed Phil, Everybody Loves Raymond) is teaming up with chef Nancy Silverton to open Max & Helen’s, a classic diner, in the former Le Petit Greek Larchmont space.

-- Chef Bryant Ng (Cassia) and his wife Kim Luu-Ng are gearing up to open a fast-casual Chinese American restaurant called Jade Rabbit in Santa Monica this summer.

Tourmaline (Photo Credit: Vito Oliva)

FROM LOCAL ROOTS TO REGIONAL REACH: S&W’S SERVICE-DRIVEN RISE

The food distribution business has always been about logistics, but for today’s independent restaurant, service has taken on a new meaning. In a world where operators are juggling food inflation, labor shortages, and shifting consumer behavior, what they need from their distributor goes well beyond boxes on a truck. Flexibility, speed, communication, and problem-solving are now as important as price or product selection.

Nowhere is that shift more apparent than at S&W Wholesale Foods in Hammond, LA. As the largest independently owned food distributor in the state, S&W has doubled in size since 2020 and is redefining what a regional distributor can offer. President and CEO Paul Spalitta said that the transformation wasn’t optional. “We were severely impacted when the pandemic first hit because so many of our customers are local independent restaurants,” Spalitta said. “We had to rethink everything to support them through it.”

That rethink included everything from

adding labor-saving products to supporting takeout and delivery innovation, to investing in infrastructure. In 2024, S&W opened a new $21 million facility that quadrupled the company’s space.

“The old building had been added onto 14 times,” Spalitta noted. “It became very inefficient, like a maze. Now, it’s laid out much more streamlined for what we do today. We can provide better service to our current customers, bring on new customers, and allow our company to continue to grow.” The growth came fast. 2024 marked the fourth straight year of record sales for S&W. Spalitta added that local support was key to making the new facility happen. When big banks balked, he secured funding through a local lender and SBA support. “I had a lot of sleepless nights trying to figure out how to put it all together,” he said.

A big part of the company’s culture shift happened during the pandemic, when Spalitta began buying lunch for employees if they dined at local restaurants. That campaign, dubbed Local Love, lasted six weeks and had a ripple

“We

are a one-stop shop, but it goes beyond that. We offer menu consultation, social media guidance, and we even monitor every new account’s onboarding process. If there’s an issue, it’s escalated fast.”

effect far beyond its original goal. New restaurant clients came in, and the program still runs for a week each year. “We love being here in South Louisiana and supporting the local businesses,” Spalitta continued. “We are the champion of the independent restaurant.”

While national players dominate headlines, S&W has quietly built a footprint stretching beyond Louisiana into Mississippi and now the Florida Panhandle. That expansion is matched by strategic growth in service. With over 6,000 items in stock—from paper goods to fresh produce and seafood—S&W is more than a drop-off service. It’s a problem solver, partner, and advisor. “We are a one-stop shop, but it goes beyond that,” said Samantha Spalitta, Communications Manager and third-generation family member. “We offer menu consultation, social media guidance, and we even monitor every new account’s onboarding process. If there’s an issue, it’s escalated fast.”

And that personal touch? It comes from the top. “When we deliver to a new account, Paul gives a personal phone call to make sure their first order went right,” Spalitta said. “To get a call from the head of a company makes a difference.” That difference has become a competitive edge. As branded broadliners grow more bureaucratic, S&W leans into responsiveness. A dedicated sales rep who knows your name, understands your back-of-house needs, and can actually

— Samantha Spalitta

make a decision? That’s rare in today’s distribution landscape. “We’re growing deliberately,” Spalitta detailed. “We continue to scale our sales team to keep up with our customer-first approach.”

In a market filled with noise, restaurants need to know how to vet their distribution partners. That starts with clarity: What does your business need? Is it daily delivery? Fresh seafood multiple times per week? Menu development help? Once that’s clear, restaurants should evaluate vendors based on responsiveness, local sourcing connections, pricing transparency, and ability to scale as you grow. Start by asking for referrals from similar operators. Visit the warehouse, if possible. Talk to the delivery team and frontline reps. Does your distributor pick up the phone when something goes wrong? Will they go the extra mile? Are they proactive in helping you save on labor and cost?

To find a cost-effective provider, operators should compare programs, pricing tiers, rebate opportunities, and freight charges. But don’t just chase the lowest number. Look at total value: product mix, delivery accuracy, service consistency, and business support. It pays to ask about in-house brands and sourcing advantages. A good partner should help you compete—not just fill your shelves. For family-owned restaurants, work-

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The S&W Leadership Team (L to R) Nobie Penzato: Senior V.P of Sales, Tara Spalitta: Multi Unit Sales, Mark Laiche: V.P of Operations, Paul Spalitta: CEO/Owner, Nich Cope: CFO, Melanie Jarreau: Director of Administration, Luis Hernandez : V.P of Merchandising

Sanitation and sustainability shouldn’t be at odds. We help clients reduce chemical usage by shifting to plant-based cleaners where possible and reducing single-use items like trash liners. It’s about being deliberate: using only what’s needed, and making every product and process count.

Every zone we clean—from a fryer drip tray to a vent hood—is tied to a checklist. These aren’t optional. They’re built into our mobile operations system and required for shift completion. Our supervisors follow with inspections that are reviewed and shared the next morning with both internal teams and our clients. That level of rigor keeps hygiene from becoming an afterthought. It be-

comes a habit.

When a client calls us asking how to get ahead of 2025’s challenges, our answer is simple: start with a real plan— and fund it properly. Don’t wing it. Don’t delegate hygiene to whoever’s available. Appoint a point person. Give them time, tools, and authority. Make cleaning a visible part of daily operations—not something that happens after hours when no one’s looking. At York, we’re ready to help foodservice professionals build that plan. One that balances budget with reality, avoids expensive surprises, and holds the line on quality—every day, every shift, every plate.

from page 10

As a percussionist, I’m drawn to rhythm. It’s the heartbeat of music, and in many ways, the heartbeat of a kitchen. Timing, coordination, and flow are essential in both.

Being part of the National Symphony Orchestra taught me to listen, collaborate, and execute at a high level. That same mindset guides how I run SeoulSpice. We operate as a team, listen to each other and our guests, and aim to create something memorable every time. Every dish is made fresh, from scratch, with love. And just like in music, when that love is real, people feel it.

Musicians thrive on discipline, repetition, and performance under pressure. Do you find any parallels between rehearsing for a Mahler symphony and launching a new SeoulSpice location?

There’s a clear parallel between preparing for a Mahler symphony and opening a SeoulSpice location. Both demand discipline, precision, and focus under pressure. In the orchestra, every rehearsal is treated like a performance. We bring that same mindset to SeoulSpice and aim for excellence every time. When we opened our first location in NoMa [a neighborhood in Washington DC] in 2016, the line wrapped around the block and we ran out of food. Like in a high-stakes concert, the team stayed

ing with a family-owned distributor can bring alignment that matters. At S&W, that shared DNA has been a driver. “We understand the family-run operator because that’s who we are,” Spalitta said.

That understanding shows in every part of the business. Captain Frank’s, the company’s proprietary seafood line, is named after the founder. The Spalittas still make the calls. And when a customer flags an issue, it doesn’t get lost in a ticketing system. It gets solved.

focused and delivered. That level of commitment, whether in music or food, is what keeps people coming back.

Korean cuisine has a rich tradition of vegetable-forward dishes. How do you draw from that tradition to offer satisfying options for customers seeking bold flavors without meat?

Korean cuisine is naturally bold and vegetable-forward. At SeoulSpice, we’ve built on that tradition with satisfying, plant-based options. Guests can start with a fresh salad or our roasted veggie base: cabbage, broccoli, and kale finished with sesame oil, featured in our popular Herbivore Bowl.

We offer a variety of hand-prepared vegetables and toppings: kimchi from my family’s recipe, pickled radish, bean sprouts, corn, carrots, cucumbers, and kale slaw. All sauces, including our Creamy Sriracha made with Korean chili peppers, are meat-free and full of flavor. Whether fully plant-based or just looking for a lighter option, every bowl is fresh, flavorful, and nourishing.

You grew up in a Korean American household where food and family went hand in hand. How do your roots— and your parents’ restaurant experience — inspire the SeoulSpice menu today?

“Since 2020, we’ve doubled in size,” Samantha Spalitta outlined. “That happened because we invested in relationships, in service, and in being the distributor that independent restaurants want to work with.” S&W has become a model for regional distributors looking to stay relevant in a rapidly shifting market. While big players chase scale, S&W has doubled down on relevance. Local sourcing, fast response, family values, and deep product mix give them an edge that’s hard to match. “We want our customers to feel like they’re part of our family,” Paul Spalitta concluded. “That’s how we do business.”

In my Korean-American home, food was love. If I had a hard day or a big win, I came home to a comforting Korean meal. That was my connection to culture. Every SeoulSpice recipe comes from my family’s kitchen, adapted for fast-casual without compromising authenticity. The menu is fully gluten-free, not by design but by honoring tradition.

I grew up watching my parents run their Korean restaurant in Atlanta. As a traveling musician, I often recommended Korean spots to friends. They loved the flavors but struggled with unfamiliar menus. That’s when SeoulSpice took shape: simplify the experience, keep the Seoul.

Even small things matter. At SeoulSpice, we hand you your bowl with two hands, a Korean sign of respect. We want every guest to feel not just “full” but cared for.

You’ve grown SeoulSpice to 10 (four in the District of Columbia, two in Maryland, and two in Virginia, two in Chicago) locations and counting. What advice would you give chefs and entrepreneurs — especially those outside the traditional culinary path— who want to build a purpose-driven, plant-forward concept like yours?

I come from a family of restaurateurs who balanced business with other ca-

To learn more or to start a conversation with the team at S&W Wholesale Foods, restaurant and foodservice operators can visit www.s-wfoods.com or call their Hammond, LA headquarters to connect directly with a local rep who understands their market.

reers, so I’ve always believed it’s possible to pursue more than one passion. For me, that meant combining my family’s recipes with my experience as a musician introducing Korean food to new audiences.

As I traveled as a percussionist, I saw an opportunity in Asian fast-casual dining and knew it was time to act. SeoulSpice isn’t labeled plant-based, but we offer bold, vegetable-forward dishes that are 100% gluten-free and fully customizable.

Growing from one DC location in 2016 to 10 restaurants across the DMV and Chicago, without layoffs during the pandemic, is a testament to resilience, focus, and food people love.

My advice: own who you are, stay intentional, and build a team that believes in your vision. Purpose and passion create momentum, even off the beaten path.

Learn more about SeoulSpice Korean Kitchen at seoulspice.com or @seoulspice on Instagram.

CHERRY DUMAUAL

turnover, lack of procurement training, or just plain busyness mean these contracts get filed away and forgotten. Worse, some club leaders don’t even realize they're under contract until they try to switch vendors—and get hit with legal threats for breaking an agreement they didn’t know existed.

We’ve had clients swear up and down that there’s no contract in place—only for us to find one buried deep in their files. If you don’t know what you’ve signed, or when it expires, you’re playing a dangerous game with your budget.

The ERA Approach: Risk-Free, Performance-Based

This is where ERA Group comes in. We specialize in helping private clubs identify and act on these cost-saving opportunities. With real-time industry benchmarks, deep vendor networks, and decades of category-specific experience, we analyze every detail—from pricing and usage to contract language and compliance.

And here’s the best part: our model is risk-free. If we don’t find savings, you pay nothing. Our fee comes from a share of the savings we generate. So there’s zero financial risk and a huge potential upside.

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the Culinary Challenge. The second day will feature a supplier showcase, Christopher Toote’s insight-driven address, a technology spotlight on touchless service and smart kitchens, a networking lunch on the expo floor, a composting case study, and a plantforward protein demonstration. Day three will bring peer roundtables on pandemic-era innovations, the Culinary Challenge semi-finals with judge feedback, a student ambassador program workshop, the awards gala unveiling the grand-prize chef, a financial management panel, and an open forum on dietary wellness trends. Finally, the closing day will include a reflective breakfast, the Culinary Challenge finals with awards, a strategic planning roundtable charting NACUFS’s next steps, and farewell

A Simple First Step

If you’re a club GM, CFO, or Board Member, here’s one action you can take tomorrow: Pull your latest linen or uniform invoice. Compare it to your contract. Are the prices aligned? Do the quantities make sense? Are there surprise fees or unexplained charges?

If anything seems off—or if you don’t even know where your agreement is— give us a call. We’re not here to disrupt your operations or strong-arm your vendors. In fact, in many cases, we help you keep your current vendors—just at fairer, more appropriate terms.

Ready to Help

At ERA Group, we’ve spent over 30 years helping organizations like yours find hidden cash flow and run more efficiently. Our consultants bring insider knowledge, real-world experience, and no-nonsense results.

If you’re ready to strengthen your bottom line, we’re ready to help you build a plan. No upfront costs. No risks. Just results. Contact Gary Hering at ghering@ eragroup.com, or Edward Flanagan, CPA/MBA at eflanagan@eragroup.com to learn more.

out the hangover, and without the perceived health detriments. That’s a powerful draw—and a big opportunity for operators to capture new business.

What’s on the Menu?

The most common THC drinks on the market are RTD soda and seltzer alternatives. They’re convenient, familiar, and easy to serve. That makes them a great fit for grab-and-go concepts, event venues, convenience stores, and casual or quick-service restaurants.

Brands like Mary Jones (from Jones Soda) and Pabst Labs (from Pabst Blue Ribbon) are producing drinks in classic flavors like cola, lemonade, and root beer—with THC added. Others, like High 9ine and BREZ, include extra ingredients like caffeine, electrolytes, or adaptogens to offer a “functional” edge.

For bars and restaurants looking to create their own signature THC drinks, there are now THC “spirit” alternatives—bottled products like Pamos and Artet. These can be used much like non-alcoholic spirits, allowing bartenders to craft unique THC cocktails. These products often contain lower sugar, natural flavors, and bitter notes, making them foodfriendly.

labels so guests know exactly what they are getting and how strong it is. With thoughtful service, operators can help guests have a safe and enjoyable experience.

Looking Ahead

The future of THC in hospitality is just beginning. Where regulations allow, expect to see even more innovation—infused N/A beverages, wellness shots, THC desserts, and more. For food service businesses looking to stay ahead of the curve, this is the moment to explore how THC beverages can fit into your offering. These products appeal to a growing segment of health-minded, sober-curious consumers and can provide a profitable new revenue stream.

With clear communication, solid training, and a well-executed program, operators can successfully introduce THC beverages—and position themselves at the forefront of a rapidly growing market.

remarks to send attendees home energized and equipped to innovate their campus dining programs.

NACUFS serves as the premier professional association for collegiate dining professionals across North America. Founded in 1917, it represents more than 2,500 members—including directors, chefs, managers, and suppliers—who collaborate to advance best practices in campus food service. Through year-round networking, professional development programs, research initiatives, and advocacy, NACUFS champions innovation, sustainability, and student wellness. That ensures that its members will have the resources and community they need to nourish tomorrow’s campus communities.

Keep in mind: when using largeformat THC products (like spirits), careful measurement and staff training are essential to ensure accurate dosing and safe service.

Serve Responsibly

Just like with alcohol, serving THC beverages comes with responsibility. Operators must follow all state and local rules—and ensure staff are properly trained. THC takes longer to kick in than alcohol, often 20 to 30 minutes. That means guests can accidentally over-consume if they’re not properly guided.

Servers should understand how to talk to guests about potency, help guests pace themselves, and answer questions confidently. THC content must be clearly listed on menus and

About Carbonate: Carbonate is a creative agency that builds, reinvigorates, and grows brands and hospitality concepts. Specializing in food, beverage, restaurants, hotels, and hospitality tech/B2B, Carbonate’s services include brand strategy, identity development, trend insights, design, and integrated brand communications. Prior to launching as an independent company, Carbonate was a division of San Francisco-based af&co. Together af&co. and Carbonate produce an annual Hospitality Trends Report, with insights consistently cited by outlets including The New York Times, Forbes, and more. Carbonate also produces Insight Out, a weekly insights publication dedicated to emerging hospitality & branding trends. Carbonate was ranked #45 on the 2025 Inc. Regionals: Midwest list—the most prestigious ranking of the fastest-growing private companies in the Midwest. Follow along @carbonategroup. Carbonate is not affiliated with any THC brands, products or distributors.

Carbonate is not affiliated with any THC producers or distributors.

NACUFS '25

ates—families exploring the exhibits, longtime Upper West Siders, and culinary tourists alike.” Through blind tastings and service simulations, the menu reflects an intersection of public input and chef-driven innovation.

Attention to detail extended to sourcing. Locally baked Parker House rolls pay homage to New York’s restaurant history, while a chopped kale salad featuring chickpeas and feta paid tribute to seasonal abundance. Mains range from a grass-fed cheeseburger served on a crisped brioche bun to fluke amandine accented with browned butter and toasted almonds. Each plate is designed to tell both gastronomic and historical stories.

Service design played an equal role. Staff underwent museum-style orientation, learning about Clara Driscoll’s pioneering work cutting Tiffany glass. Servers shared anecdotes about the

museum’s collection between courses, fostering a deeper connection between the meal and its surroundings. Tableware was selected from artisans who referenced early 20th-century American craftsmanship.

Neumark said, “We had envisioned a restaurant that could be part of a museum visit yet invite repeat patronage. That meant creating a comfortable yet refined environment, with menus that rotated alongside exhibitions.” Marketing efforts included cross-promotions with new museum shows and membership perks like preview tastings—binding the restaurant’s success to the institution’s cultural mission.

Behind the choreography of kitchen and dining room lay Guarnaschelli’s leadership style. She fostered a collaborative atmosphere, crediting her brigade and Great Performances’ operations team for their roles. Working alongside

Chef Michael Jenkins, she ensured that every team member—from line cooks to sommeliers—understood the menu’s narrative arc.

Guarnaschelli continued, “The museum honors artists like Clara Driscoll who worked behind the scenes. That spirit resonated in our kitchen too—we were a team, creating beauty together.”

The ethos translated into open-kitchen events and chef’s-table dinners, where guests witnessed the culinary process and interacted directly with the team.

As Clara settled into its new rhythm, Neumark detailed, “We have invested heavily in staff training and community outreach. Our goal was to become part of neighborhood life, not just a museum add-on.” Indeed, local residents began booking weekly dinners, while museum members reserved tables for post-exhibit discussions. The restaurant’s performance on key metrics—cover counts,

average checks and repeat visits—exceeded initial projections.

Looking ahead, the partnership has ambitions beyond Clara. Guarnaschelli outlined, “We had conversations about future projects together—pop-ups, seasonal showcases, even regional offshoots that could explore other chapters of American culinary history.” But for now, the focus remains squarely on perfecting Clara’s menu and guest experience.

Guarnaschelli concluded, “Clara is a celebration—of food, of history, of craftsmanship. It was where the past met the plate. With that philosophy guiding every decision, Chef Guarnaschelli, Liz Neumark and Great Performances have crafted not just a restaurant, but a narrative journey that bridges museum storytelling with the vitality of New York’s culinary scene.

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ciation (NYSRA), emphasized the organization’s core mission: to empower small and emerging restaurants through advocacy, education, and vital resources. With over 90 years of experience, NYSRA understands the distinct challenges facing independent operators who often lack HR departments, legal support, or structured training systems.

Zimmer highlighted NYSRA’s advocacy efforts at the local, state, and federal levels, where the association champions issues critical to operators—such as minimum wage increases, cybersecurity threats, and outdoor dining policies. Its strong alliance with the National Restaurant Association strengthens its policy influence.

Education is central to NYSRA’s support strategy. The association offers training programs, compliance guidance, and curated resources tailored specifically for smaller businesses. New owners also receive onboarding support to help them access tools and support—even

before opening.

To build community, NYSRA launched the Emerging Leader Council, focused on supporting rising operators. Strategic partnerships with organizations like Ecolab and Jackson Lewis further expand access to legal, operational, and cost-saving services.

Zimmer’s message was clear: “NYSRA is more than a trade group…it’s a lifeline for all restaurants striving for sustainability in a rapidly evolving industry.”

The bi-monthly VBS-Virtual Breakfast Sessions are a production of L.Sashin and TFS. The programming is entering its second year with a goal of creating unique perspectives and solutions for the restaurant and foodservice professional.

All past VBS’s can be seen on YouTube or at https:// totalfood.com/vbs/

sign a dining room corner, or test a new service model—without risking the whole operation. A well-structured budget doesn’t kill creativity. It gives it boundaries and room to grow.

One of the biggest red flags we see is labor inefficiency tied to creativity. A dish might cost $3 in ingredients but take 40 minutes of prep and two line cooks to execute. Multiply that across a Saturday night and you’re underwater. It’s not that the dish is wrong—it just wasn’t costed with labor in mind. Similarly, we see chefs adding specialty items that sound great but spoil quickly or only appear in one dish, causing waste. These hidden costs add up fast.

Tools help. We advise all our clients to adopt weekly P&L tracking, prime cost dashboards, and menu engineering reports. This allows them to spot issues quickly—like when one menu item is selling well but underperforming on margin. Or when labor costs spike during brunch despite strong sales. This agility makes all the difference.

The way forward isn’t about forcing chefs to become operators or vice versa. It’s about creating a shared language. Metrics like covers, average check, cost of goods sold, and labor percentage are foundational. They’re not scary if they’re introduced the right way. When chefs and GMs understand what those

numbers mean—and how they tie back to their daily decisions—they feel more empowered, not less.

For chef-owners looking to scale, the answer isn’t letting go of the art. It’s protecting it with structure. Think of your vision as the center of the puzzle—and the team you build as the people filling in the rest. You don’t need to be the one setting up scheduling software or building financial models. But you do need someone who can. The right fractional CFO, COO, or outsourced team can give you the support you need to grow without burning out.

We’ve worked with groups who’ve doubled in size not by playing it safe, but by building strong foundations around bold ideas. They still innovate; they still lead with hospitality— but now they do it from a position of strength.

If you’re a chef or operator trying to find that balance between creativity and financial discipline, you don’t have to do it alone. That’s where we come in. You can reach out to Mark Rubinstein, or connect with Layla Ebersole and the rest of our OCRA team to start the conversation. We’re here to answer questions, offer support, and help you turn your passion into a business that lasts.

For a FREE consultation please contact us visit ocra-us.com, or call us at 855-873-6272. Let’s make the numbers work—so your vision can shine.

savory baking are places of endless possibility.”

Atomix in New York City was awarded Outstanding Hospitality presented by American Airlines. Its team has crafted an environment where every guest feels valued, taking hospitality beyond service into genuine human connection. Padmore added, “The Atomix staff’s attention to detail and warmth transforms dining into a personal experience.”

In expanded beverage categories, Charleston in Baltimore won Outstanding Wine and Other Beverages Program, recognized for its encyclopedic wine selection and expert pairings that elevate each course. Kumiko in Chicago took Outstanding Bar for its precise craftsmanship in cocktails and its atmosphere that balances intimacy with innovation. Identidad Cocktail Bar in San Juan, Puerto Rico, earned Best New Bar for its boundary-pushing drink menu and vibrant setting. Clare Reichenbach noted, “These beverage programs illustrate how mixology and oenology are integral to the modern dining narrative.”

Arjav Ezekiel of Birdie’s in Austin was named Outstanding Professional in Beverage Service, lauded for his mentorship of junior sommeliers and his commitment to sustainable sourcing. Ignacio “Nacho” Jimenez of Superbueno in New York City was honored as Outstanding Professional in Cocktail Service, celebrated for inventive spirit selections and a leadership style that fosters growth among his team. Padmore continued, “Arjav and Nacho exemplify service professionals whose expertise and example uplift every bar and restaurant they touch.”

Capital One’s regional Best Chef awards spotlighted culinary leaders across America: Jon Yao of Kato in Los Angeles; Noah Sandoval of Oriole in Chicago; Carlos Delgado of Causa and Amazonia in Washington, D.C.; Karyn Tomlinson of Myriel in St. Paul; Salvador Alamilla of Amano in Caldwell; Vijay Kumar of Semma in New York City; Sky Haneul Kim of Gift Horse in Providence; Timothy Wastell of Antica Terra in Amity; Nando Chang of Itamae AO in Miami; Jake Howell of Peninsula in Nashville; Yotaka Martin of Lom Wong in Phoenix; and Thomas Bille of Belly of the Beast in Spring, Texas. Each chef was celebrated

for leadership, innovation, and commitment to sustainable kitchen cultures. Clare Reichenbach said, “From coast to coast, these chefs represent the diversity and dynamism that define American cuisine today.”

Lifetime Achievement honors were presented to Toni Tipton-Martin, whose decades-long career as an author, journalist, and advocate has illuminated Black culinary history and influenced generations of cooks. The Humanitarian of the Year Award went to Chad Houser of Café Momentum, whose nonprofit restaurant model has equipped at-risk youth with life skills and professional training. Dawn Padmore detailed, “Toni’s storytelling and Chad’s transformative work exemplify the societal impact that food and hospitality can achieve.”

America’s Classics Awards celebrated local institutions beloved for generations: Lem’s Bar-B-Q in Chicago; The Pioneer Saloon in Ketchum, Idaho; Sullivan’s Castle Island in Boston; Lucky Wishbone in Anchorage; Dooky Chase in New Orleans; and Gaido’s in Galveston, Texas. Each holds a special place in its community’s culinary fabric.

Reichenbach concluded, “Tonight, we saluted a spectrum of talent—masters of technique, pioneers of flavor, and champions of community. These Awards serve not only to recognize individual achievement but also to advance the Foundation’s mission: to celebrate, nurture, and preserve America’s culinary heritage while fostering a more equitable and sustainable industry.”

Founded in 1986 and named for pioneering chef, teacher, and cookbook author James Beard—widely regarded as the “Dean of American Cookery”—the James Beard Foundation carries forward his lifelong commitment to good food for all. Through scholarships, educational programs, and public engagement initiatives, the Foundation amplifies diverse voices, supports underrepresented chefs and entrepreneurs, and advocates for environmental stewardship and social responsibility in kitchens nationwide. In Beard’s own words, “Good food is a right, not a privilege,” a principle that continues to guide the Foundation’s work in honoring culinary excellence and ensuring that future generations can build on his legacy.

partnerships with local hospitality programs and staffing agencies, ensuring access to pre-screened, trained professionals. As DiPeri detailed, “Our AHA program lets us onboard employees who may not have traditional resumes but possess the hospitality mindset; we train them to our exacting standards.”

Cross-training existing staff is another potent lever. By rotating team members through roles—say, alternating server and bartender shifts—operators can build a more versatile workforce, reduce reliance on external hires, and minimize scheduling bottlenecks. Implementing staggered shifts and flexible block scheduling also helps control labor costs by aligning staff hours more tightly with event timelines. Technology platforms like HMG+’s giggo app or comparable scheduling software offer real-time visibility into staffing levels, confirmation statuses, and guest counts, helping managers adjust rosters on the fly.

Creating a feedback loop post-event is equally critical. Operators should solicit structured input from clients and staff to pinpoint service pinch points—whether it’s bottlenecks at the bar, plate-passing delays, or guest wait times. This data informs refined staffing ratios, better shift planning, and targeted training modules for future events. “We review every event with our clients and our teams,” DiPeri detailed, “so we can continuously tighten our service execution.”

Cost-containment should be approached not as a blunt cut to headcount but as an exercise in optimizing efficiency. Operators can negotiate block rates with staffing partners for high-volume bookings or bundle services—such as staffing plus equipment rental—to secure economies of scale. For one-off or niche events, tapping into hybrid models that blend full-time staff with vetted freelancers can offer flexibility without sacrificing quality. HMG+’s model, for example, maintains a core team of trained employees supplemented by contract staff when demand spikes, ensuring coverage without runaway expenses. “We built our structure so clients never feel overstaffed or under-resourced,” DiPeri added. “It’s about the right people at

the right time.”

Beyond staffing mechanics, building a strong employer brand in tight labor markets is vital. Operators should articulate clear career pathways, offer professional development, and highlight culture-driven perks—whether it’s certifications through AHA equivalents, service awards, or performance-based bonuses. A reputation for investing in employee growth not only attracts top talent but also fosters loyalty, reducing turnover and the hidden costs of constant recruitment.

As labor markets continue to tighten and wage floors rise, the stakes—both financial and reputational—have never been higher for event-driven operators. HMG+’s decades of New York experience, married to its forwardleaning technology and rigorous training protocols, offers a blueprint for navigating these challenges in Chicago and beyond. Additionally, leading HMG+SEARCH, is Sam Euler, a native of Chicago and seasoned recruiter who is helping clients find their next fulltime hospitality pro.

“We’ve refined our staffing systems through economic cycles, client demands, and evolving service expectations,” DiPeri outlined. “Now, we’re channeling all that insight into the Chicago market.”

Looking forward, operators should view staffing not as an expense line but as a strategic lever for brand differentiation and guest satisfaction. By auditing historical data, investing in training, leveraging technology, and forging the right partnerships, they can keep labor costs in check while delivering seamless, memorable events. “Quality staffing has always been the core of hospitality excellence,” DiPeri concluded. “Getting it right pays dividends in every guest interaction.”

For Chicagoland foodservice operators ready to fortify their special-event staffing strategies, HMG+ is now accepting consultations to craft customized workforce plans for both daily operations and special events. Reach out to HMG+ at HMGPlus.com/Chicago or call their Chicago office to begin building a staffing model designed for today’s labor landscape—and tomorrow’s growth.

on waste reduction techniques. This not only educates your team but also fosters a culture of accountability, getting them to care about your resources.

4. Smart purchasing and inventory management

Smart buying is about purchasing wisely to avoid overstocking, which can lead to waste. Negotiate with suppliers to find the optimal order size and delivery schedule that match your actual needs. A well-organized inventory system is essential here; it should give you a clear picture of what you have, what you need and when you need it.

5. Creativity in the kitchen

Creativity in the kitchen can significantly reduce waste. Design your menu to use ingredients across multiple dishes. This not only minimizes waste but also helps with managing your inventory more effectively. Also, consider repurposing leftovers or nearly expired ingredients into new sellable dishes. This approach not only reduces

waste but can also lead to unique, creative menu items that delight your customers — a win-win!

6. Continuous improvement in the kitchen

Regularly review your waste management practices. Set measurable goals for waste reduction and track your progress. Adjust your strategies based on feedback from staff, customers and the data from your waste tracker. Continuous improvement will help you stay efficient and profitable.

Reducing kitchen waste is crucial for your restaurant’s financial health and environmental sustainability. Key strategies like mastering portion control, implementing a waste tracker, training your staff, smart purchasing and innovative menu ideas are your tools for success. Take proactive steps toward minimizing waste, and you’ll not only see a leaner operation but also improved profitability.

developments as they arise.

For employers, proactive compliance is not just about avoiding potential fines; it can also lead to a more engaged workforce. When pay practices are transparent, employees are more likely to view their compensation as fair, an important factor in achieving long-term employee retention.

Pay Transparency’s Broader Impact on the Workforce

At its core, pay transparency legis-

lation seeks to reduce long-standing wage gaps between certain groups in the workforce. Both gender and racial pay gaps continue to be a persistent challenge across industries, including the hospitality industry. Studies suggest that requiring employers to disclose pay ranges contributes to narrowing these wage disparities over time. Proponents of pay transparency initiatives emphasize benefits for both employers and applicants – employers attracting a larger pool of candidates, while applicants

gain a clearer understanding of their potential compensation. By establishing transparent pay expectations early in the hiring process and increasing visibility in internal opportunities, pay transparency not only fosters fairness, but promotes competitiveness and upward growth as well.

While compliance with New Jersey’s new pay transparency law may require operational changes, hospitality employers can view this moment as an opportunity. Beyond legal obligations,

transparent compensation practices can improve recruitment and morale, enhance brand reputation, and build trust with employees by demonstrating a genuine commitment to fairness.

As pay transparency gains traction across more states, businesses that adopt these practices early position themselves ahead of the curve. With the momentum behind pay transparency growing, employers should stay informed and prepare for future developments.

includes a sandwich and drink might run $10. Add a side of fries or mozzarella sticks and suddenly you’re pushing the ticket to $13 or $14. That’s a significant percentage increase for something that costs you very little to produce.

Even better, fried food items offer a great upsell opportunity. When customers see photos of golden, crispy, shareable snacks, they’re more likely to impulse buy—especially in group or family dining settings. These impulse purchases, often low in cost but high in perceived value, are exactly the kind of ticket-boosting items that can move the AOV needle in a meaningful way.

Barriers to Frying—And How AutoFry Solves Them

Of course, many operators hesitate to add fried foods due to the complications and costs associated with traditional frying. Ventilation systems, fire suppression equipment, and trained staff all add complexity and expense that may feel out of reach—especially for smaller kitchens or non-traditional foodservice venues.

That’s where AutoFry changes the game.

AutoFry is a fully enclosed, automated deep-frying system that requires no hoods or ventilation systems, eliminating one of the largest barriers to adding fried food to a menu. It’s designed for simplicity, safety, and consistency, allowing any staff member—regardless of experience—to produce hot, crispy, high-quality fried food at the push of a button.

AutoFry comes in a variety of sizes to accommodate different volume needs, and some models even feature built-in oil filtration to improve oil life and ensure consistent results. With AutoFry, you can confidently add high-margin fried items to your menu without a major kitchen overhaul or added labor stress. In times of economic uncertainty and global trade instability, it’s more important than ever for foodservice businesses to focus on what they can control. While tariffs and inflation may drive up costs, increasing your AOV with smart, margin-friendly strategies can help keep your profits intact—and even grow.

Focus on the Future

Fried food is one of the simplest, most profitable ways to boost AOV. And with AutoFry, it’s never been easier to do so safely, efficiently, and affordably. If you’re looking for a way to strengthen your business and outmaneuver uncertainty, increasing AOV with fried food— and the help of AutoFry—might just be the smartest move you make this year

To learn more about how ventless kitchen equipment can benefit your business, visit mtiproducts.com today!

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to say, CW helps you say it through ingredients.” Tadhana’s thirteen-course menu depends on consistency and excellence. With CW, she’s built a system that balances local inspiration with globally sourced precision. From unique spices to labor-saving kitchen hacks, like her favorite mashed potato pellets, Tariga continues to test products that keep her restaurant lean and creative. “They give me new things to try all the time. It inspires me,” Tariga continued.

Looking ahead, she sees her ambassador role as a chance to mentor emerging chefs, especially women and LGBTQ+ professionals. She plans to share how CW can streamline operations, support creativity, and reduce stress in one of the toughest industries around. “I want the next generation of

chefs to see what’s possible,” Tariga detailed. “CW isn’t just a vendor—they’re a real partner.”

Chef Frances made her first appearance as Brand Ambassador at the recent the Chefs Warehouse New York Food Expo at Citi Field in Queens. She shared her most requested dishes, talked with young chefs, and offered a glimpse into her culinary universe—one rooted in resilience, imagination, and a lot of heart. “From canned food in Manila to signature tasting menus in New York— it’s all about showing what’s possible,” Tariga concluded.

To learn more about how to develop a signature menu and partner with Chefs’ Warehouse to bring it to life, operators and foodservice professionals can visit www.chefswarehouse.com or reach out to their local CW representative.

CHEF ZACK MILLS

investment in technology.”

With that foundation, Richardson detailed a blueprint for developing a technology-driven strategy. “Smart operators need to map every step of their cooking processes, from pre-heating to plating, and identify where advanced combi ovens, speed ovens, or automated controls could shave minutes off cook times or reduce energy spikes. The process needs to begin with setting clear objectives— like reducing turnaround time by 30%, cutting gas or electric costs by 15%, and achieving repeatable yields within a 3% variance. The next step is to match those targets to specific product features such as programmable recipes, humidity control, or AI-driven adjustments.

To research and vet cost-effective solutions and providers, Richardson outlined a three-phase approach. First, compile a shortlist of manufacturers whose product lines align with your operational goals—whether that’s rapid cook times for quick-serve models or precise humidity control for bakery applications. Next, arrange in-kitchen trials or field demonstrations where you can test actual menu items under live conditions, measuring performance metrics like cook uniformity, cycle duration, and energy draw. Finally, seek peer insights—whether through dealer networks, industry consultants, or user groups—to validate long-term reliability and service responsiveness.

Richardson added that this rigorous vetting process not only uncovers the

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ter than chickpeas with chopped peppers, mixed with thinly sliced scallions, some oregano, dill, salt, pepper, lemon juice, and olive oil.

• And let’s not forget the sauces – instead of making a classic tomato sauce, blend some Florini peppers with a hot pepper like a Katsika or some Boukovo flakes; cook down some onions and garlic (if desired) with some ripe tomatoes and olive oil to create a bright, lightly spicy, deeply rich sauce that can be used for any protein desired, or some pasta! Top it with some Feta and fresh herbs, and you’ve got a well-composed meal that looks gorgeous and tastes amazing.

best technical fit but also reveals the supplier’s commitment to customer success. “It’s not just about oven specs on paper,” he noted. “It’s about who stands behind the product when you need calibration, replacement parts, or training on advanced functions.” He emphasized that an active service model, where experts collaborate on menu engineering and ongoing optimization, can yield far greater ROI than equipment alone.

Among the leading options Richardson champions is UNOX’s CHEFTOP-X™ line. He detailed that this combi oven series combines convection, steam, and AI-driven automation to deliver unmatched versatility. Digital.ID™, “our proprietary operating system, stores an operator’s entire recipe library in the cloud, enabling chefs to recall validated cooking sequences with a single touch and automatically propagate any changes to those recipes to every oven in their network.” UNOX’s, OPTIC.Cooking uses computer vision to recognize dishes and select the ideal program, eliminating guesswork and reducing labor training time.

Beyond automation, Richardson outlined CHEFTOP-X’s SMART.Energy™ platform, which continuously monitors and adjusts power consumption to optimize efficiency. “When you can reduce peak energy draws by up to 20%, that’s real dollars back on the P&L,” he said, continuing that faster recovery times and tighter cook windows also translate to more covers per service, higher

Keep it Spicy

I get a lot of feedback from my customers who confess feeling a little tentative about using chilis when cooking at home. They love the idea of adding a bit of heat in what they eat, but just aren’t confident they can do it themselves. My response is all good things in moderation except love, and olive oil, and good deeds! Take it slow, find a pepper flavor you like, and begin incorporating it little by little. Enjoying spice and heat is not a competition, take it slow, and learn to enjoy the burn!

All photo credits are Chef Loi

throughput, and less food waste. He noted that self-cleaning functions and ergonomic design further cut labor hours spent on maintenance, amplifying workforce productivity.

Richardson continued that for multiunit chains or large campuses—where menu consistency is non-negotiable— the CHEFTOP-X’s cloud connectivity is a game-changer. “You can push updates to every oven in your network, enforce standardized cooking programs, and monitor performance in real time,” he said, adding that centralized oversight prevents the drift in quality that often plagues decentralized kitchen operations. This level of control, he noted, not only protects brand standards but also simplifies compliance with food safety regulations.

Richardson detailed UNOX’S approach to supporting the nation’s chefs and operators. “Our CHEFTOP-X line has been a hit because we created an active marketing chef network. They are mobile culinary experts who bring the ovens with a fully outfitted UNOX mo-

bile van brought directly into operators, dealers or consultants’ facilities. These field chefs conduct side-by-side product trials, cook operators’ own menu items, and provide hands-on training. “We don’t just sell ovens; we architect solutions,” the North Carolina based Richardson continued. “That partnership mentality ensures operators extract every ounce of performance from their investment.”

“With these combined elements of an innovations-driven product line, a consultative service model, and digital tools for consistency and efficiency, UNOX is positioned to deliver unmatched value” Richardson concluded. .

Operators and distributors eager to explore how CHEFTOP-X and UNOX’s broader portfolio can transform their P&L and menu quality can reach out directly. Interested parties can contact UNOX’s North American headquarters by visiting www.unox.com/us_us or calling +1-888-UNOX-USA.

MARIA LOI

VISIT US AT THE 2025 IBIE SHOW BOOTH #7130

talked-about segments of the day: a forward-looking discussion on the impact of artificial intelligence on healthcare dining. Topics ranged from predictive menu planning and smart kitchen automation to personalized meal recommendations based on clinical data. The message was clear—AI isn’t coming, it’s here, and it’s changing how we serve, support, and satisfy patients.

Among the afternoon highlights was Stephen Chow of the VA Hospital leading a key panel on kitchen equipment acquisition, focusing on the evolving battle for electrification in healthcare kitchens. Moderated by TFS, the session featured insights from multiple angles of the supply chain. Chow spoke candidly about the realities of end-user experience and the need for reliability in highpressure environments. Cory Perez of PBAC outlined the strategic role of manufacturer reps in guiding facilities through equipment selection, design,

A.J. LETIZIO destinations.”

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To support its expanded business operations, the company will debut new Enterprise Centers in Columbia, MD; Metro New York; and Philadelphia, PA. These new facilities will be equipped with state-of-the-art kitchens, data labs, and team member workspaces. “We plan to re-invest another $20 million in infrastructure, beginning over the next 15 months, to support our clients and customers’ business,” Letizio outlined. “And we’re doing all of it simultaneously. That’s the pace of growth we’re dealing with.”

Those new spaces won’t just support logistics—they’ll also attract the next generation of food industry talent. Letizio emphasized the importance of diversity and flexibility in the modern workforce. “People don’t want to sacrifice family to have a career. They want both. And we support that,” Letizio added. “We’re attracting smart, driven people—men and women—who want to work hard and

and budgeting. Marc Fuchs of Singer discussed how dealers provide critical support on installation logistics and compliance, while Paul Pachuta highlighted the necessity of professional installation and preventative maintenance for both performance and safety. As hospitals push toward electric and energy-efficient systems, this panel offered both a roadmap and a cautionary tale on what success truly requires.

Meanwhile, the vendor floor remained a constant source of energy and innovation. Exhibitors showcased allergen-friendly menu options, sustainable cleaning solutions, energy-efficient appliances, and new products aimed at improving both patient and operational outcomes. For many attendees, it was an opportunity to compare notes, discover new tools, and build partnerships that extend well beyond the event itself.

Fernando Iglesias of Lorenzo/York Street captured the day’s energy well.

“There’s real momentum here,” he said. “We’re all feeling the same pressure—to do more with less. Labor is stretched thin. Budgets are under scrutiny. But the expectation for great food, fast service, and a safe, efficient kitchen hasn’t changed. If anything, it’s gone up.” Iglesias noted that leaders across sessions echoed similar themes: the need for consistency across multiple sites, culturally inclusive meals, and better flavor in therapeutic diets. “We’re expected to meet a wide range of clinical and cultural needs while still keeping things operationally efficient,” he said. “That’s a tough ask, but it’s where the industry is heading.”

Attendees responded positively to several menu strategies discussed throughout the day. Many were enthusiastic about heat-and-serve comfort foods that balance familiarity with convenience, as well as single-serve portions that streamline labor and control costs. There was also strong

interest in plant-forward options that meet wellness goals without adding operational strain. Most importantly, the discussions kept circling back to flavor—patients won’t eat what they don’t enjoy, and satisfaction impacts healing.

For AHF-NY, the symposium reaffirmed its mission. The chapter remains committed to developing leadership, promoting wellness, and improving patient care through foodservice excellence. Its members—directors, chefs, dietitians, and managers—continue to push for change not just at the menu level, but throughout every facet of foodservice operations. Whether in acute care, long-term care, or transitional settings, AHFNY’s work is rooted in the belief that healing starts with how we nourish. In a landscape that’s shifting fast, this year’s event showed that New York’s healthcare dining professionals are not only keeping up—they’re leading the way.

be proud of what they do, and be rewarded for their efforts.”

Technology is part of the toolkit, not the replacement. “AI is powerful. We’re using it daily in analytics, forecasting, and planning,” Letizio said. “But this business still comes down to relationships, to trust, to people.”

At the core of it all is a simple but enduring mission: serve well and make people want to come back. That mission stretches back to 1912, when Letizio’s ancestors ran an Italian market in Lawrence, Massachusetts. “One thing hasn’t changed,” Letizio concluded. “We want people to say, ‘I love working with A.J. Letizio. I never have a bad experience.’ That’s the standard.”

For restaurants, foodservice operators, distributors, or retail partners looking to build a smarter plan for their menus, products, or shelves, Letizio’s door is open. Visit www. ajletizio.com to start building your plan today.

but I experienced a specific kind of camaraderie that you also get from working in a kitchen. There are a lot of parallels between making films and cooking, it’s a shared language of creativity, logistics, and heart. My favorite part of working on a film is knowing that everyone is going to have an easier day after having a good meal. I’ve met so many crew members who also love food, and The Cinema Chefs is an excellent way to continue that conversation across two industries,” Jenn said.

Listen to The Cinema Chefs wherever you get your podcasts including: Simplecast, Spotify, Youtube, Apple, Amazon, and Pandora

About the Cast & Crew:

Chef Clara Park (Co-host) honed her skills in Michelin-starred restaurants in San Francisco, Napa Valley, Philadelphia, and New York. A highly skilled recipe developer, past clients include Campbell’s Soup, Swanson, Pepperidge Farm, Tabasco, and Nature’s Bakery. As a culinary development chef, Park has

created hundreds of products for the nation’s top grocers, including Costco, developed menus for all tiers of restaurant dining, and trained both front and back-of-house hospitality professionals. Park has had her work featured in Philadelphia magazine, The Huffington Post, and www.plateonline. com. Other career highlights include winning Best Burger in Philly in 2016, emerging victorious on the Food Network’s Chopped, eating live octopus with chefs Anthony Bourdain and Eric Ripert; and getting kids excited about cooking and food science as a contestant on Netflix’s Snack vs. Chef. She is on the board for The Food Lab at Drexel University and the advisory council for the Culinary Literacy Center at the Free Library of Philadelphia. Presently, she is the founder of eat cetera philly, a culinary center in Philadelphia. You can follow her on Instagram @claraparkcooks

@eatceteraphilly.

Chef Jenn de la Vega (Co-host & producer) has built a unique culinary practice at Family Party Catering, which mashes experiential with visual art and food. Jenn honed her skills through residencies at TASTE Cooking (PenguinRandom House), Babycastles Gallery,

and Kickstarter. Her kaleidoscopic recipes appear on Food52, The Kitchn, Thrillist, Yummly, and Wine Enthusiast. Jenn’s cookbook collaborators include author Von Diaz, Forbes 30 Under 30 chef Tue Nguyen, Michelin star chef Nick Curtola, and NYT BestSelling author Justine Doiron. On her menus, you'll find a mix of her Filipinx heritage, Spanish tapas, artisanal cheese, and 90's inspired fast-food cuisine. She is known for her Randwiches or "random sandwiches" in Brooklyn, where clients are given no choice in what they order. She is also a Bed Stuy BBQ champion, winner of The Bacon Takedown, and appeared on Guy’s Grocery Games: The Cheesy Special. Outside of the food industry, Jenn serves on the Board of Directors for indie theater The Tank. She is also an ENNIE Award and CRIT Award-nominated voice actor on the Shadowrun podcast, Fun City. Her instagram is @randwiches.