June 2019 - Total Food Service by Total Food Service

NEWS

GREEN AND SUSTAINABLE

The 2019 NYC Food Waste Fair Brings Agenda of Solutions To Foodservice Community

he second annual NYC Food Waste Fair featured a full-day panel program, more than 70 exhibitors, hands-on workshops and skills training, demos and tastings and a Zero Food Waste Challenge. Food, beverage and composting professionals, along with refuse haulers, gathered late last month for the City of New York Department of Sanitation’s (DSNY) Foundation for New York’s Strongest 2019 Food Waste Fair at the Brooklyn Navy Yard. The annual fair aims to connect attendees with resources to help them reach their food waste prevention and sustainability goals. This year featured various food waste workshops and panels, more than 70 exhibitors and culinary experts competing to create “the ultimate zero waste dish.” Additionally, the 2019 fair highlighted pioneering food solution providers, including Atlas Organics, Cambridge Crops, Farmshelf, Misfits Market, Natural Machines and YourLocal. Exhibitors highlighted their food waste prevention and recovery solutions, including donation services, inventory management, waste auditing, hauling, onsite processing and digestion, compostable products, animal feed solutions, food-from-scraps products and catering, among others.

We have an understanding of where we can be more efficient and where we’re being wasteful,” said Mike Wurster, Google The panel sessions enabled attendees to get firsthand insights and best practices from a wide range of industry professionals. A panel titled “Reducing Food Waste Along the Supply Chain” focused on mindfulness and creativity when it comes to food waste prevention. Panelists for this session were Taylor Lanzet, director of supply and sustainability at Dig Inn; Andrew Shakman, CEO and founder of Leanpath; and Mike Wurster, head chef and culinary director of the Northeast region for Google. Lanzet, who has been working for Dig Inn for the past four years, said part of the company’s mission is to use “ethical food grown with care.” She added that Dig Inn uses roughly 8 million pounds of produce a year—20 percent of which is an imperfect, blemished product. Shakman started Leanpath 15 years ago to focus on food waste prevention, and during the company’s infancy, he noted that many denied food waste was even an is-

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sue. “Over time, we saw that food waste was a nexus issue that grows from above, and if you work on food waste, you tackle issues like water usage and land use.” Wurster explained that the region he serves feeds hundreds of thousands of people a day. “So, the decisions we make every day matter,” he said. Wurster works closely with Leanpath to leverage data to better serve his region. “We have an understanding of where we can be more efficient and where we’re being wasteful,” he said, noting that Leanpath has helped with the issue of efficiently feeding a lot of people every day while also reducing waste. When it comes to the term “zero waste,” Shakman said he’s a real skeptic. Instead, he offered the idea of a “waste-minimized world” and keeping mindfulness at the forefront in commercial and residential kitchens. Wurster also pointed out that it is important for chefs and generators to be thoughtful and creative with food.

“Think about what that product looks like in the field when the farmer actually picks it,” he said. “There is already 20 percent loss in the field. That, to me, is the responsibility of the chef. If you create and bring something to the forefront, it has that ability to effect change.” Regarding some of the obstacles she has faced in the food industry, Lanzet said material packaging is a biggie. She referred to packaging waste in the produce industry as “shocking”—calling out everything from waxed cardboard boxes to an excess of plastics. “I just feel that sheer amount of volume of plastics and waxed cardboard really needs to be addressed,” she said. Thomas McQuillan, vice president of corporate strategy of sustainability and culture at Baldor Specialty Foods delivered the keynote address. At Baldor, McQuillan spearheaded the SparCs (scraps backwards) initiative to reduce food waste. “One-third of the landmass in our world today we use to grow food,” he said. “At the same time, so much of that food is not consumed. How can we work together to consume 100 percent of it? Whatever produce we grow, we must consume. That’s the goal.” McQuillan added that in the U.S., 21 percent of fresh water is

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NEWS

LEGISLATION

Connecticut House Passes Restaurant Styrofoam Ban

bill that prohibits a restaurant or caterer from providing or distributing single-use containers made of expanded polystyrene to consumers beginning July 1, 2021 passed the Connecticut House with bipartisan support late last month. “We have been hearing a long time about the health risks styrofoam has to both humans and animals,” said Rep. Mike Demicco, D-Farmington, who co-chairs the Environment Committee where the bill originated. “Single-use styrofoam containers

I do have concerns [about what the costs of switching from styrofoam would mean to] mom and pop restaurants and delis,” said Rep. Stephen Harding, R-Brookfield can wind up in waterways and have a detrimental effect on fish and birds and others who ingest it,” Demicco said. “It’s legislation whose time has come. It’s the right thing to do.” Demicco said the original bill was

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“much more broad-based” but negotiations limited the styrofoam ban to only restaurants and caterers — and gave those entities 24 months to prepare for the change. Rep. Stephen Harding, R-Brookfield,

said he would support the bill, primarily because it is much more limited than the original proposal. But, he added, “I do have concerns,” about what the costs of switching from styrofoam would mean to “mom and pop restaurants and delis.” “I do think the environmental aspect supersedes those concerns, but they are warranted,” he said. Rep. David Rutigliano, R-Trumbull, who owns and operates several restaurants in Fairfield County, said that

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June 2019 • Total Food Service • www.totalfood.com • 5

NEWS LEGISLATION Brooklyn Borough Boss Calls for Restaurant Billboard Ban

rooklyn has put fast food restaurants in his crosshairs. Borough President Eric Adams has asked Mayor Bill de Blasio to ban advertisements for junk food from New York City property. The move comes on the heels of the de Blasio adminstration barring ads for alcohol from city property. The 58 year old Adams became Brooklyn Borough in 2013 and in ‘17 was elected to a second term. Previously, he was a Democratic State Senator in the New York Senate, representing the 20th Senate District, which includes the Brooklyn neighborhoods of Brownsville, Crown Heights, Flatbush, Park Slope, Prospect Heights, and Sunset Park. Prior to his service in government, Adams served as a police officer in the New York City Police Department (NYPD) for 22 years. Adams goal is the same treatment for sugary, fatty foods that harm New Yorkers’ health. “If we will not allow a billboard of ‘Joe Camel holding a cigarette’ or ‘The Most Interesting Man in the World’ sipping a Dos Equis beer, then why should we allow the ‘Hamburgler’ or the ‘KoolAid Man’ to promote bacon cheeseburgers, sugar-sweetened drinks, or any other foods that we know contribute to unhealthy diets leading to chronic disease among young people and adults alike?” Adams wrote to de Blasio and Dr. Oxiris Barbot, the city health commissioner.

Main Office 282 Railroad Ave. Greenwich, CT 06830 Publishers Leslie & Fred Klashman Advertising Director Michael Scinto Art Director Mark Sahm Director of Public Relations and Special Events Joyce Appelman

If we will not allow a billboard of ‘Joe Camel holding a cigarette’ or ‘The Most Interesting Man in the World’ sipping a Dos Equis beer, then why should we allow the ‘Hamburgler’ or the ‘Kool-Aid Man’ to promote bacon cheeseburgers, sugar-sweetened drinks, or any other foods that we know contribute to unhealthy diets leading to chronic disease among young people and adults alike?” said Eric Adams De Blasio, a Democrat, signed an executive order in April banning ads for alcohol from most city property such as newsstands, bus shelters and LinkNYC kiosks in an effort to reduce excessive drinking. The order affects future and renewed contracts for advertising. Current agreements with companies that place advertising on city property don’t expire until 2026 and 2027, City Hall has said, so firms won’t be legally barred from posting alcohol ads until then. Adams, also a Democrat, wants a similar ban placed on ads for junk foods, which he defines as eats that don’t comply with the city’s Food Standards. Those are health guidelines for foods that the city gov-

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ernment purchases and serves. For example, all labeled items have to be trans-fat-free and all purchased beverages can have no more than 25 calories per eight ounces. The city could apply those standards to foods advertised on its property and companies could showcase their healthier options, Adams argued. He noted that London recenly banned ads for junk food from its public transportation system. “These advertising changes would help educate the public about healthier choices and show that, even in a busy world, healthy options are available at their neighborhood restaurant chain,” Adams said.

Contributing Writers Warren Bobrow Morgan Tucker Fred Sampson Joyce Appelman Phone: 203.661.9090 Fax: 203.661.9325 Email: tfs@totalfood.com Web: www.totalfood.com

Total Food Service ISSN No. 1060-8966 is published monthly by IDA Publishing, Inc., 282 Railroad Ave., Greenwich, CT 06830. Phone: 203.661.9090. This issue copyright 2019 by IDA Publishing Inc. Contents in full or part may not be reproduced without permission. Not responsible for advertisers claims or statements. Periodicals Postage paid at the post office, Greenwich, CT and additional mailing offices. Additional entry at the post office in Pittsburgh, PA. Subscription rate in USA is $36 per year; single copy; $3.00. Postmaster: Send address changes to Total Food Service, P.O. Box 2507, Greenwich, CT 06836

De Blasio spokeswoman Marcy Miranda said City Hall will review Adams’s idea. “This Administration supports healthy eating habits, and has taken steps to increase access to healthy foods,” Miranda said in a statement. “We look forward to reviewing the details of Borough President Adams’ proposal to determine before taking a position.”

June 2019 • Total Food Service • www.totalfood.com • 7

NEWS SPECIAL EVENTS Community FoodBank of NJ’s Blue Jean Ball Raises Over $1.36 Million to Fight Hunger

he Community FoodBank of New Jersey held its annual Blue Jean Ball last month at the Central Railroad Terminal in Liberty State Park. The FoodBank’s longest running fundraiser has provided guests with a fun, social night out for more than 25 years while raising money to support the organization. This year’s event drew a crowd of nearly 500 attendees and raised more than $1.36 million to help address hunger as a health issue with nutrition education and fresh produce, which accounted for 27% of all food distributed by the FoodBank last year. Complete with a denim chic dress code, the Blue Jean Ball began with a cocktail hour featuring food trucks on the Hudson River overlooking the New York City skyline. Three food truck partners generously donated their time and the food that they prepared to kick off the evening deliciously: Harvest Restaurant Group, Compass Group, and Stone Soup, the FoodBank’s own on-site catering service run by Chef Paul Kapner. The festivities then moved inside for a gourmet dinner and an awards presentation honoring FoodBank supporters who have exemplified the organization’s core values of Food, Help, and Hope. The formal program was emceed by New Jersey’s own Adam Sank, who also performed a comedic set at the end of the night. The FOOD award was presented

“The Blue Jean Ball is a celebration of what we, at the FoodBank, do yearround—raising funds, distributing food, and creating a network of support for our neighbors in need to help them lead healthy and active lives,” said Carlos Rodriguez, President & CEO of the Community FoodBank of New Jersey. to Wakefern Food Corp., one of the FoodBank’s founding partners and the organization’s largest food donor. Wakefern and the fifty member families that own and operate ShopRite, Price Rite, Dearborn Market, and The Fresh Grocer stores also provide leading financial support and engage thousands of their employees as volunteers. Last year alone, they donated more than 6 million pounds of food to provide for neighbors in need throughout New Jersey. “Giving back is a defining aspect of our unique culture at Wakefern,” said Joe Sheridan, President & COO of Wakefern Food Corp. “It’s our shared commitment to eliminating hunger that makes us great partners with the Community FoodBank of New Jersey. We’re proud to accept this year’s FOOD Award and will

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continue to fight hunger and help struggling families in the communities we serve.” Judy & Josh Weston, two of the FoodBank’s most dedicated philanthropic leaders, received the HELP award for their generous financial support and their decades of unwavering guidance, which have been instrumental in maximizing the organization’s impact for neighbors in need. “We support hunger efforts in New Jersey because hunger is a terrible handicap,” said Josh Weston, who also serves as a member of the FoodBank’s Board of Directors. “Anyone who’s lucky enough to do well should give back.” The HOPE award was given to the Summit Medical Group Foundation, the FoodBank’s partner in Food, Health and Hope: An Answer

to Diabetes, and the seven partner agencies that participated in the program’s inaugural year: Catholic Charities Father English Food Pantry, FOCUS Hispanic Center for Community Development, House of Prayer Food Pantry, Interfaith Food Pantry of the Oranges, Salvation Army of Plainfield, Seventh-Day Adventist Church of the Oranges, and Solid Rock Baptist Church Food Pantry. “The Summit Medical Group Foundation and the Community FoodBank of New Jersey have worked side by side to create this program and to recognize the need in the community and have a really true, authentic partnership that’s made the world of difference to people in need and their families,” said Joe Finocchiaro, Executive Director of the Summit Medical Group Foundation. “The Blue Jean Ball is a celebration of what we, at the FoodBank, do year-round—raising funds, distributing food, and creating a network of support for our neighbors in need to help them lead healthy and active lives,” said Carlos Rodriguez, President & CEO of the Community FoodBank of New Jersey. “Thanks to the event chairs, sponsors, and attendees, we’ve exceeded our fundraising goal and honored a few of the FoodBank’s most committed partners. We’re deeply grateful for their support of our mission.”

June 2019 • Total Food Service • www.totalfood.com • 9

THOUGHTFULLY CURATED

WITH LMT PROVISIONS

Connecting at the NRA Show Written by Andrew Geoffrey Beres and Morgan Tucker

here’s nothing quite like the National Restaurant Association Show, and this year’s NRA – the association’s 100th – was especially momentous. Our pilgrimage to the Windy City came amid shifting tides. As Chicago inaugurated Mayor Lightfoot, heralding a new period of change and growth for the city, we – as an industry and a community – were able to unite and reunite. Of course, we saw some of the newest product introductions from across the industry, but our prime opportunities at the show came from each other. New products don’t stay new for long, but our professional relationships can always be rejuvenated and strengthened. We’re more connected than ever before, but neither email nor telephone can replace the face-to-face. The NRA Show, then, reminds us that we’re in the business of dealing with people, not profiles. As the industry continues to grow, we’re committed to preserving the personal touch that the best of our industry has always been known for. Facing the future, these bonds allow us to reach around the globe in our pursuit of inspiration, product, and opportunity. What does this mean taken out of the ether and

into the tangible? Let’s look at flatware. A year (to the day) after our introduction, we caught up with our peers at Studio William, just in time to unveil two of their collections on LMTprovisions.com. Mulberry, an award-winning modern classic, and Fiddle Vintage, a contemporary take on a historic pattern, are just two of our favorites from this UK manufacturer. Mulberry is one of the broadest offerings in our portfolio, with close to 50 SKU’s in the collection. (There are twenty-five different spoons in this pattern!) The darling of Studio William’s 18/0 sister brand, Charingworth, Fiddle Vintage first made its debut in France in the 1760’s and is now primed to herald a new era in the States.

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Across the show, we were thrilled to see Amefa featuring our PVD flatware patterns front and center – a literal display of how our partnership has grown over the past year. If you’re still teetering on the transition from silver to black, gold, champagne or copper cutlery, we invite you to visit Wayan on the Lower East Side. Our black Matteware flatware anchors Indonesian cuisine with French flair, presented on modern, irregular ceramics from Haand Hospitality. We were pleased to learn that Cardinal will continue distributing Sola flatware after Dudson’s unfortunate closure. Of course, it’s exactly what we would expect from one of our largest and longest standing factory partners. Their flatware portfolio is already impressive, but they’ve added a new dimension with Sola Switzerland. Whether decades old or brand new, whether between manufacturer and distributor or distributor

Morgan Tucker is the Director of Business Development at Singer M. Tucker and founder of LMT. Ms. Tucker advises a wide diversity of acclaimed restaurateurs, celebrated chefs, and industry leaders across the U.S. LMT is a thoughtfully curated brand of hospitality provisions that can be sourced through the Singer family of companies. To consult with our team, please email lmt@singerequipment.com.

and end user, our business relationships flourish with human contact. Noting that we had a lot of it at the NRA show would be simply an understatement.

June 2019 • Total Food Service • www.totalfood.com • 11

FIORITO ON INSURANCE Employers With NY Based Workers Face New Sexual Harassment Training Duties

n the wake of numerous, highprofile workplace sexual harassment allegations, elected bodies around the country have sought to bolster employee protections. New or enhanced training initiatives are often featured as a key element of these legislative protections. Employers with New York City-based workers are facing a dual training obligation because both state and local authorities have separately introduced their own specific training obligations. Wearing many hats at all times, employers and their human resources departments often find themselves in a complicated maze trying to decipher and keep up with the ever-changing and often complicated compliance requirements. Therefore, I’ve provided some fundamental highlights of the sexual harassment training requirements that should serve as a helpful resource: New York State Requirements The New York State training deadline was originally slated for October 2018, but has since been extended by one year to October 9, 2019. New York State has released a model training program and script for employers to utilize to satisfy the training requirements. The training must be interactive and include all these elements: • An explanation of sexual harassment consistent with guidance issued by the Department of Labor in con-

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, Bob has

Wearing many hats at all times, employers and their human resources departments often find themselves in a complicated maze trying to decipher and keep up with the ever-changing and often complicated compliance requirements. sultation with the Division of Human Rights. • Examples of conduct that would constitute unlawful sexual harassment. • Information on the federal and state statutory provisions concerning sexual harassment and remedies available to victims of sexual harassment. • Information on employees’ rights of redress and all available forums for adjudicating complaints. • Information addressing conduct by supervisors and any additional responsibilities for such supervisors. New York City Requirements Employers with New York Citybased workers are facing a dual training obligation because both state and local authorities have separately introduced their own specific training obligations. Recent developments1 released in April clearly indicate that the NYC training meets the training

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requirements of the state. However, it does not appear that the state’s training requirements meet the city’s ordinance. Therefore, employers with employees working in NYC may not rely on the state’s training to meet the city ordinance. Instead, the NYC training, which took effect on April 1, 2019, must include the following elements: • An explanation of sexual harassment as a form of unlawful discrimination under local, state, and federal law. • A statement that sexual harassment is also a form of unlawful discrimination under state and federal law. • A description of what sexual harassment is, using examples. • Any internal complaint process available to employees through their employer to address sexual harassment claims. • The complaint process available through the commission, the Division of Human Rights, and the U.S. Equal

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 212338-2324 or by email at robert.fiorito@ hubinternational.com.

Employment Opportunity Commission (EEOC), including contact information. • The prohibition of retaliation, and examples. • Information concerning bystander intervention, including but not limited to any resources that explain how to engage in bystander intervention. • The specific responsibilities of supervisory and managerial employees in the prevention of sexual harassment and retaliation, and measures that such employees may take to appropriately address sexual harassment complaints. A dedicated insurance broker should have experts available to help ensure that your organization remains compliant with all training requirements and provide resources to help you do so. At HUB International, we pride ourselves on developing meaningful training solutions and in-house compliance support for our clients. 1. https://www1.nyc.gov/site/cchr/ media/sexual-harassment-campaign. page

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June 2019 • Total Food Service • www.totalfood.com • 13

NEWS

COMMUNITY SERVICE

Brooklyn Non-Profit Turns Restaurant Leftovers Into Healthy Meals

ethink Food NYC is repurposing excess products from NYC’s top restaurants to support food-insecure Brooklynites in Brownsville. “Fourty percent of the food in the United States is never eaten and some 42 million people are facing hunger in the United States, and 1.4 million of them are in New York City,” noted Matt Jozwiak, executive director and founder of Rethink Food NYC. Rethink Food NYC, a local nonprofit that recovers excess food from restaurants and farms and food vendors, is now teaming up with Crisis Action Center in Brownsville, the city’s only emergency food provider open in the evenings, to provide low-income New Yorkers with healthy meals after work hours. “Food insecurity affects many segments of the population—including New Yorkers with traditional 9-5 jobs,” said Matt Jozwiak, executive director and founder of Rethink Food NYC. “By partnering with Crisis Action Center, we’re better equipped to serve the food insecure during evening hours.” Jozwiak, an alum of the Make it Nice restaurant Group and 11 Madison, bet his life savings on an idea to solve two problems - restaurant food waste and hunger. Jozwiak said “I came up with the concept of Rethink Food out of this problem. Ev-

By partnering with Crisis Action Center, we’re better equipped to serve the food insecure during evening hours,” said Matt Jozwiak, executive director and founder of Rethink Food NYC. ery night he would be alarmed at the amount of food being discarded. He would see healthy nutritious vegetables, excess sauces, and puree’s being thrown away and wanted to do something about it.” Rethink collects food from Eleven Madison Park, Gramercy Tavern, the NoMad, Make It Nice, The Grill, Brooklyn Grange, Gotham Greens and Square Roots as well as events like the James Beard Foundation Dinner. Once collected, Rethink curates a nutritious meal that is cooked by trained chefs. Meals are then packaged and delivered to partnering charitable organizations. Leading hunger relief organizations like City Harvest and Food Bank for New York City were not set up with kitchens to cook and prepare nutritious meals. Rethink wanted to change that by work-

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ing with these agencies to deliver healthy nutritious meals to those in need. “These agencies do enough every day to provide shelter, and services to people who need it most. The last thing they should be worrying about is cooking and preparing food. Let us do that for them so they can get back to what’s really important.” Bonbite an upscale catering business is also a key partner because its team shares a kitchen space with Rethink. Winston Chiu, executive Chef at Bon Bite, helps with Rethink’s food curation as well. Chiu said, “The response has been great, people can’t believe that the food they are being served actually came from a food pantry.” Based inside the Brooklyn Navy Yard, Rethink Food NYC runs a community kitchen with chefs who transform unused food from gro-

cery stores, restaurants, events and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations. Rethink Food NYC not only provides healthy meals in underserved areas but also offers culinary, entrepreneurial and leadership programs to prepare local students for future careers in the culinary fields. The Crisis Action Center Brownsville, the city’s only emergency food provider is open in the evenings. Since its launch in September 2018, Rethink has repurposed and distributed more than 40,000 meals to local soup kitchens and community centers. Thanks to the collaboration with Crisis Action Center, Rethink Food NYC will now be able to reach working Brooklynites who can’t get to a food pantry or other emergency provider — simply because they’re at work. “We are happy to collaborate with Rethink Food NYC to join us in the efforts of feeding not just the homeless but also the working class food insecure,” said Reverend Kevin McCall, founder and director of the Crisis Action Center. Jozwiak is proud of what Rethink has accomplished so far and hopes that his efforts help change the food industry’s idea of waste.

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June 2019 • Total Food Service • www.totalfood.com • 15

EYE

FOODSERVICE EVENT COVERAGE

National Restaurant Show Makes History With 100th Anniversary Event

he 100th National Restaurant Association Restaurant, Hotel-Motel Show® was held at Chicago’s McCormick Place from May 18-21. For the fifth year-in-a-row, the Show had record exhibit space sales at 723,069 square feet and welcomed 42,557 restaurant operators, retail foodservice professionals, equipment dealers, food distributors, and many others -- 3% more than 2018. Total registration, including exhibitors, exceeded last year’s total at 65,526. “The centennial Show was a success by every measure,” said Mary Pat Heftman, President, Restaurant Show Group at Winsight, the Show’s producer. “Besides the record exhibit sales and strong attendance growth, the energy on the Show floor was palpable. Education sessions were standing room only, there were delicious new foods at every turn, and once again, ingenuity was on display everywhere you looked.” “The Show added a number of features to inform and inspire attendees in the 100th anniversary year,” said Heftman. “From the new Sysco Culinary Experience Center, to the new Digital Media Slam, the new Women Leaders Panel led by the James Beard Foundation, the new Technomic Ask the Experts sessions, and even a new butchery demonstration, there was truly something for everyone.” “We bring staff from QA, purchasing, franchise development, operations, IT and other critical departments. Our franchisees come, too,” said Scott Redler, Co-Founder and

COO of Freddy’s Frozen Custard & Steakburgers and Co-Chair of the 2019 Show. “This is an important show for the continued growth of our business. Not only do we get the continuing educational opportunities and exposure to products and services to help us grow, it’s a time for our team to get away from the dayto-day and think about how to further our success. I was a co-chair because I believe in the value and power of this Show.” A Show favorite was the 23-feet high birthday cake in the middle of McCormick Place’s Grand Concourse. “The Show takes its celebrations seriously,” said Mike Hickey, Executive Vice President and President, Ecolab Inc.and 2019 Co-Chair of the National Restaurant Association Show. Eli’s Cheesecake created a 1,200 pound cheesecake that was cut in a 100thanniversary ceremony that included Ted Balestreri, Chairman & CEO of the Cannery Row Company and the 100th Anniversary Chairman, Illinois Lieutenant

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Governor Julianna Stratton, Dawn Sweeney, President & CEO of the National Restaurant Association, Mike Wood, CEO of Winsight and Mary Pat Heftman. “We’re so grateful that Eli’s

was able to create a dessert equal to the magnitude of a 100thanniversary,” said Hickey. “The crowd at the celebration loved every last piece.” A highlight of this year’s Show was the annual Signature session, which included senior leaders from various segments across the foodservice industry. Moderated by Sweeney, the panel included Chris Gheysens, President & CEO, Wawa; Tim McEnery, Founder & CEO, Cooper’s Hawk Winery & Restaurants; Randy Edeker, Chairman, CEO & President, Hy-vee, and John Cywinski, President, Applebee’s Bar & Grill. The discussion was about the future of dining -- where, what and when consumers will eat in the next 5-10 years. “We all compete for share of stomach,” said Cywinski, summing up the thoughts of the c-store, grocery and restaurant panelists represented on stage. Edeker recalled a recent

continued on page 101

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NEWS NEW OPENINGS Sylvan Hospitality’s Lekic Brothers Debut New Midtown Steakhouse

he latest addition to New York City’s steakhouse brigade, Atto (act in Italian) made its Murray Hill debut last month. The 108-seat restaurant features a unique look and menu with a goal of differentiating it from the City’s extensive lineup of steakhouses. So brothers John and Mirso Lekic, the principals of Sylvan Hospitality, brought in designer Marlaina Deppe of Novo Art to execute their vision. Atto welcomes guests into two dramatically different spaces. The 40-seat bar and lounge will be a sleek symphony of rich brown tones and white. The former is embodied by the dark mahogany leather upholstered chairs, banquettes and bar stools, as well as by the wood slab tables. The latter is manifested in the white granite bar atop a glistening ceramic tile base. A metal railing sporting a striking intertwined branch motif that frames the area in back of the banquettes. “My goal for the design was to create a plush old-meets-new-New-York look with richly grained light walnut walls,” Deppe explained. One wall features a captivating custom curated collections of vintage farm and gardening tools artfully arranged in three horizontal panels. Another is embellished by colorful mosaics of broken plates occupying three vertical panels. The generously spaced tables, affording uncommon conversation privacy, will be reflected in mirrored columns and by the shiny black glass exaggerated chair rail that will ring around the room. The entire space glows with the masterful lighting streaming through the back wall’s

“My goal for the design was to create a plush old-meets-new-New-York look with richly grained light walnut walls,” said Marliana Deppe grand antique lead mullioned window installation that is the room’s most eye-popping artwork. Atto also features a six-stool crudo bar in the 60-seat dining room. The Lekic’s also see a great oppotunity to build the restaurant’s catering and special events business. Atto special events is offering wine dinners, and private functions for up to 80 guests in which guests will enjoy the stunning 1500 sq. ft. Penthouse of The Tuscany Hotel. The unique space located in the Signature St Giles Hotel, with fireplace, chef’s kitchen and 1700 sq. ft wrap-around terrace that boasts panoramic views of the Empire State and Chrysler Building.

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Sylvan Hosptaility has enticed a duo of talented chefs to anchor the Atto’s culinary operation. Executive Chef Rogelio Limon has been joined by Tao and Megu veteran Moises Chapuli. In addition to a full menu of steak, Atto’s guests will enjoy raw fish and beef enhancing sauces, including Black Sea Bass Crudo, cilantro, jalapeno, olive oil, shichimi, togaroshi; Shrimp Crudo, cucumber, pico de gallo, avocado, red radishican radish, lemon soy sauce; chef’s special truffle sauce, avocado, crispy shallots; Wild Salmon Roll, avocado, cucumber, asparagus, chef’s mango sauce, sesame seeds; New York Roll, halibut, crispy quinoa, jalapeno, avocado, baby herbs, wasabi

mayonnaise: and Vegan Roll, mango, cucumber, spinach, ginger. Executive Chef Limon, who honed his grill skill at Peter Luger’s, has crafted a dinner menu that covers all the steakhouse desirables with: shellfish raw bar preparations; seafood steaks, such as Sesame Encrusted Tuna, and hefty cuts of USDA prime dry-aged beef (e.g. the 45 oz. Porterhouse for two) complemented by a selection of house made sauces; Serious New York Veal Chop, French Rack of Lamb and the Atto Burger,proprietary dry-aged beef blend patty, Cheddar, jalapenos, caramelized onions. Chicken also gets its own top billing on the menu with specialities including Paillard, Marsala and Parmesan versions, as does pasta represented by Lobster Risotto, Linguini Carbonara and Fusilli Alla Caprese. A generous assortment of vegetarian salads, large selection of green vegetable sides and a number of potato preparations complement the entrees and make Atto a viable option for those committed to a plant-based diet. Seasoned restaurateurs and brothers John and Mirso Lekic, the principals of Sylvan Hospitality, also own the nearby Tudor Steakhouse, which, like Atto, is situated in a historic, residential district and just three blocks from Grand Central Terminal. John Lekic is a highly regarded chef in the Hudson Valley, whose popular Chefs & Farmers restaurant have spawned thriving food truck and catering operations. Mirso Lekic has managed, owned and / or operated several high-profile restaurants in New York City for nearly three decades.

June 2019 • Total Food Service • www.totalfood.com • 19

INDUSTRY PERSPECTIVE

WITH FRED SAMPSON

If And When The Founder Leaves

Fred G. Sampson is the retired President Emeritus of the New York State Restaurant Association. He began working with NYSRA in 1961. Within the next four years the NYSRA

Author’s note: There have been many changes taking place in leadership within the industry. The following article previously addressed this problem.

more than tripled its membership and expanded from one regional chapter to eight. Sampson played roles in representing restaurants

“W

hen the Founder Is the Face of a Brand”: That was the headline of a story from the New York Times which dealt with the departure of Mr. George Zimmer, founder of and spokesman for The Men’s Wearhouse clothing chain. The tag line in his commercials was: “You’re going to like the way you look. I guarantee it.” The thrust of the article was to point out how important the founder’s name and presence can be to a brand and the potential damage that can take place when he or she leaves, for whatever reason. What does this have to do with the restaurant industry? Read on. I recently read about a number of celebrity chefs who are expanding their reach. This news raised a question in my mind about their future, and that is: What kind of succession plan do they have, if any? For the last twenty years we have witnessed the growth of celebrity chef chains. I might add that some of them are not happy about being designated as chains, but in fact that is what they are. In any event, their units are found not only in various parts of the USA, but in many foreign markets as well. The names read like a culinary Hall of Fame: Daniel Boulud, Lidia Bastian-

on issues including paid sick leave, minimum wage, liquor laws, a statewide alcohol training program and insurance plans. Comments may be sent to fredgsampson@juno.com

If Daniel Boulud or Bobby Flay were no longer involved, how would their restaurants fare?

ich, Bobby Flay, Emeril Lagasse, Wolfgang Puck, Charlie Palmer, and Todd English, to name a few. Many people consider these signature restaurants mainly because that’s how they are identified, unlike Drew Nieporent, Danny Meyer, and other equally successful multi-unit operators, and that is the dilemma I see down the road. I think it is fair to say the guests who patronize these signature operations understand that the chances of the celebrity chef–owner being in the kitchen at the time of their visit can be anywhere from 2:1 and as high as 10:1, based on the number of units he or she controls. Having said that, there is no doubt in my mind that the surrogate chefs in charge of the kitchen, in the absence of the celebrity chef, are doing an outstanding job, based on the success these enterprises enjoy. This brings me back to my question of what will happen to any or all

20 • June 2019 • Total Food Service • www.totalfood.com

of them, when the principal name has, for any reason, left the business. Examples of this happening can be found in other businesses. While Glenn Miller, Tommy Dorsey, and Benny Goodman are no longer with us, their respective bands are still touring the country and playing all the songs that made them famous, using the same arrangements. I don’t think the situations are comparable, though. There are two situations in the foodservice industry where both the founders were highly visible in the company’s advertising, and have passed away: Kentucky Fried Chicken’s Colonel Sanders and Dave Thomas of Wendy’s. Both are quickservice operations. In addition, they were and are heavily advertised on TV, radio, and other media. Few, if any, of the celebrity chefs ever use ads. Most celebrity chefs’ exposure comes from various TV shows, food critics’ col-

umns, cookbook reviews, and appearances at regional food festivals. In addition, most major newspapers as well as good living and foodie magazines devote large amounts of space to food and, here again, feature stories about these celebrity chefs. While I’m on the subject of these chefs being involved with different places throughout the country, there is another phenomena taking place in most of these major locations: the many multi-units owned by small groups. Few, if any, are identified by a brand name, and many are specializing in various cuisines. If I had to guess, I’d say there are at least a hundred of them in New York City alone. Ah, but I digress. To sum up, I’m sure that the individuals who have developed the concept of chefs being able to lend their name and culinary talents to function in more than one location have given thought to what will take place in their absence, for any reason. Since that has not happened yet, I will, like the rest of you, just have to wait until it does … and it will.

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cheflerfoods.com • 800-506-1925 • 400 Lyster Ave. Saddle Brook, NJ 07663 June 2019 • Total Food Service • www.totalfood.com • 21

TREND TALK

WITH JOYCE APPELMAN

Bartenders Are The New Chefs An Interview with Michael Neff, The Cottonmouth Club, Houston, TX

orders are blurring as spirits like Pisco, How does this shift to fresh Cachaça, and Aquaimpact a cocktail program? vit regularly land on It makes it more expensive, drink menus while bartendfor sure, both in time and ers seek ingredients for permoney. But as the expectation fect pairings. Through this becomes more pervasive, the culinary approach to fusing public has shown itself willing fresh ingredients with heritage to absorb at least some of that and classic spirits that delight cost. It also becomes much guests and media alike, barmore difficult to find qualified tenders are becoming celebristaff, and to train new people. ties in their own realm. Gone are the days when barInarguably, Michael Neff is tenders needed to know a few one of the first bartenders fogeneric recipes and could fill cusing his cocktail ingredient in the rest on the fly. Training, search beyond the back bar. both for new bartenders and Michael Neff, The Cottonmouth Club (Photo credit: Quy Tran) Known as the trendsetter barseasoned bartenders in new tender, entrepreneur, and spirpositions, takes a fair amount its professional whose purpose in life fresh ingredients’ role in today’s cockof time. is to make great bars and entice peotail menus. ple to drink well in them, Neff’s colorDoes it change how you design a ful and creative cocktails complement Why are bartenders reaching for fresh menu? the menu and serve as a great starter ingredients one normally would find Menu concepting and design is an or nightcap. These are the hallmarks the chef ordering and storing in the entirely new game. The public is highof his high volume bar programs. kitchen walk in? information spenders in a way that Neff recently moved west to run There are a lot of reasons, the first of would have been almost impossible programs in LA and Houston like the which is that the public is paying for 20 years ago. New bars and restaurants Cottonmouth Club. Back in New York us to do so. Cocktails are part of both are expected to have their own take on City his breadth of experience stretchthe culinary and popular cultures now, how their cocktails fit into the wider es from founding partner of Ward III both in the US and around the world. culture. Some places do that more & The Rum House, bars famous for The public is expecting a higher-level acrobatically than others, but there is bespoke cocktails and finely curated quality in more places now than just a general expectation that each place spirits selections, to helming the refancy cocktail bars. Fresh juice has behas to try something unique. Over vival of the iconic Holiday Cocktail come much more of the norm, for extime, this builds over the entire cullounge in the East Village. Far from reample, and the cost of that is assumed ture. What is happening in other cities maining in a curated drinks-den role, in the price of a drink. It’s much more or countries is publicly available, and Neff recently tackled a more vast, and fun and interesting for bartenders as one program can have an outsized inpublic, project— cocktails at Madison well, and thoughtful, delicious cockfluence well outside of its orbit. Square Garden; making fresh, culinary tails have become part of the ineffable balanced cocktails available to thouinternal algorithm the public uses to How can distributors help you be sands at once. choose spending their money in one more creative? We sat down with Neff to discuss place as opposed to another. Awareness. We at the bar have al-

22 • June 2019 • Total Food Service • www.totalfood.com

Joyce Appelman, is the Director of Public Relations and Special Events 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

ways been an afterthought to food distributors, but we are using a growing number of techniques to tame the flavors of the world for use in our cocktails. A distributor who knows my intention can bring me new ingredients that fit into what I might be planning for the future. Inviting bar managers to food shows, for example, can create a wonderful collaboration between suppliers, distributors, chefs, and bartenders. How can distributors better serve you and make your life easy? Most distributors don’t talk to me as a bar the way they would to a restau-

continued on page 100

June 2019 • Total Food Service • www.totalfood.com • 23

NEWS

PAYROLL SOLUTIONS

CONTRIBUTED BY VALIANT SOLUTIONS

Payroll Management Considerations That Can Make (or Break) Your Bottom Line

ou’ve established your business, your staff pay rates and schedules, and managed the wage and labor compliance to meet the regulations within your location – what other considerations are there with respect to payroll? There are a few other factors to weigh in, and, while not an exhaustive list, there are some important elements of which you need to be aware. 1. Taking Advantage of Meal Credits: Your employees are typically working long shifts and while there are breaks, you typically will want to have the ability to feed them. Some businesses will offer their employees meals during a shift. This comes at a cost to you, the employer, to feed them. With this cost, you can actually take advantage of meal credits. These are significant credits that can be easily integrated into your business, and helps to offset costs within your operations. The biggest challenge in implementing them is simply knowing when and how you can apply them. By having a solution that makes these advantages more visible to your operations, you can take the administrative burden off of research and processes, and have the solution help you to save costs.

This helps to offset the cost if you are taking advantage of meal allowance. If you aren’t recording meal costs and then apply the meal credit practice, the cost can be even more significant: So, if a total meal credit is $12.50 and you take advantage of the $0.96 savings per meal on top of this, you are saving $13.46 per employee meal. When you multiply this by the number of employees each day that take meals, this can add up to a significant tax advantage. 2. Implementing a Commuter Benefits Program: Another option for employees is commuter cards. For employees that commute to work, there is a significant cost

24 • June 2019 • Total Food Service • www.totalfood.com

to make it in, especially when employees work in urban areas that they cannot afford to live in. The commuting cost is a huge strain on employee expenses and can detract from getting good talent. To alleviate this cost, many companies have a commuter benefits program, which seeks to minimize the cost to commute with special cards or transit checks that enable employees to load funds to pay for their commute. These cards are typically loaded by the employer and is deducted from the employee’s paycheck and placed on the card for commuting. So, employees can specify how much they want deducted from their paycheck to be put towards commuting and that will automatically be loaded

on to their card or issued as a check each month. The advantage to this over paying directly for the commute is the tax benefit. The money deducted from their paycheck and loaded on to the cards is before taxes, and help to reduce the overall tax burden for both the employee and the employer. On average an employee can save over 30% on commuting through the use of a commuter card. For 2019, employees can elect to use up to $265 per month on commuting, and $265 per month on parking expenses. So an employee that spends an average of $150/month on commuting can save over $500 per year through using a commuter card. Similarly, an employer will also benefit in savings as well. Taking commuter expenses out of a paycheck pre-tax will alleviate the overall payroll tax burden in that they are paying less in payroll taxes, since a portion of the funds are taken out pre-tax. Commuter benefits are considered tax-free benefits, not employee wages, so your company can save 7.65% on payroll taxes. 3. Manage and Track Affordable Care Compliance (ACA): Another important consideration that a ma-

continued on page 26

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Payroll Management, from page 24 jority of smaller businesses do not consider is the Affordable Care Act (ACA) – also known as “ObamaCare”. The ACA states that businesses employing more than 50 Full Time Employees (FTE) are required to provide some form of medical insurance for employees. This was designed to ensure that employees have access to some level of healthcare from their employer. The provision also requires employers to report healthcare coverage to the Internal Revenue Service (IRS) annually. While there are many other provisions to the law, these are the major areas that companies often fall into challenges with maintaining compliance. For many companies, compliance to ACA is not usually top-of-mind – especially when you are busy running an operation on a daily basis. The majority of small business either didn’t meet the requirements for ACA, or failed to report – both can be problematic and can result in fines from the IRS. The reason for this? Many small businesses believe they are too small to be “noticed” or simply don’t have the resources and tools to report effectively. Even those companies that do report, if they miss the proper calculations, deductions and itemization, they can still face fines: • The annual fine for failing to offer any health insurance coverage under the ACA is $2,320 per FTE. • The annual fine for failing to offer adequate & affordable health insurance coverage under the ACA is $3,480 per FTE. • The fines for failing to report on ACA compliance is approximately $1000 per FTE • The penalty for non-filing with the IRS = $250 per form.

• The penalty for not furnishing 1095-C forms to individuals = $250 per form. • The above penalties are doubled for willful negligence (i.e. ignoring the ACA filing requirements altogether). The key takeaway is to understand that when you hit that 50 FTE watermark in your business, ACA is a very real consideration. There are payroll management solutions that can help to track eligibility for your employees, provide options for benefits, and provide you with options in reporting to the IRS. It’s also a good idea to contract with an employment attorney to consult with you on these matters as well. 4. Meeting the Needs of PayStub Compliance: With a focus on transparency, New York’s Wage Theft Protection Act (WTPA) pay stub compliance is a directive to provide additional details on an employee’s pay stub that clearly outlines the various elements that make up the total gross to net pay. While an important initiative for communicating clearly on the wages and deductions that make up the wage, this is proving a challenge for businesses in the hospitality industry, NY state in particular. The challenge isn’t in the concept of providing this de-

26 • June 2019 • Total Food Service • www.totalfood.com

tail, it is the mechanics on how an employer can complete this using their current payroll management system. There are many complexities surrounding the ability to display the necessary deductions and wage rates, simply because the hospitality industry – especially in restaurants – have multiple payroll management differences from other markets. These differences make the concept of pay stub compliance difficult to achieve. There are several elements that need to be not only factored into the calculation for a pay stub, but also clearly displayed on the employee’s pay stub. Elements discussed in this guide – blended rates, meal credits, tip credits, overtime, tax deductions and benefits – all need to be properly displayed directly on the pay stub. You want to find a payroll management system that enables organizations to process error-proof payroll, tie to POS systems and reduce manual efforts in processing. In addition, you want a system that can incorporate pay stub compliance into the payroll management system, enabling organizations to meet (and exceed) the requirements of the WTPA.

Conclusion: Taking the Good with the Bad Payroll Management and managing a Backoffice operation within your business can be challenging at times. Most owners do not consider these elements when they start out; the focus is on providing a great service to your customers. While this core directive (hopefully) remains, the need to build a payroll management process that takes advantage of potential savings while mitigating potential compliance risks is still a very important part of operations. By understanding the various rules and regulations, you can stay ahead of the curve. In the end, the best advice is to not go it alone. Whether you implement a payroll management solution, contract with expert consultants, or do your research, the knowledge around these elements becomes a big difference in reducing costs, maximizing profits, and operating smarter.

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June 2019 • Total Food Service • www.totalfood.com • 27

NEWS

LEGISLATION

Garden State Craft Brewers Face New Set of Restrictions

ew Jersey’s Division of Alcoholic Beverage Control, a department under the state Attorney General’s Office, issued a new special ruling late last month outlining a number of refined rules breweries need to follow. The regulations include limits on the number of events breweries can have, and what they can serve. Language in the new ruling says it works to consider the concerns of the 100 craft brewers in New Jersey, and the about 6,000 establishments across the state that hold full liquor licenses. At the top of the list is a victory for New Jersey’s restaurants. Craft breweries will not be allowed to sell food, have a restaurant, or work with food trucks or vendors to provide food at the location. “We have had our eye on this for a while,” noted Marilou Halvorsen, President and C.E.O. of the New Jersey Restaurant and Hospitality Association (NJRHA). “Keep in mind that some of these breweries were paying as little as $2,500 for the right to serve beer and we have members that have paid up to $1 million for their liquor license.” However, menus from restaurants can be left, as long as there is not an exclusive partnership between the two businesses. Food can be delivered to patrons inside the breweries. Nearly eight months after a rush of pushback forced the state to pull back on a slate of restrictions aimed at regulating what craft breweries can and can’t do, it’s trying again. “We believe the activities permitted under this

special ruling strike a fair and appropriate balance between the interests of full retail license holders, such as restaurants and bars, and the craft brewing industry,” Acting ABC Director James Graziano said. “Will everyone be satisfied with them? Probably not. But at the end of the day, the division’s job is to set limits on what licensees are entitled to do under existing laws and to level the playing field so that all limited breweries can compete fairly with each other.” Highlights of the new rules include 25 on-premises special event limit for the State’’s breweries. The new rules, however, refined the definition of “special events” to those that are promoted by the media or include entertainment like live music, DJ’s, or live-televised championship sporting events, trivia, paint and sip, animal adoption events, and yoga. In addition, Breweries are still limited to 52 private events per year, but now those hosting parties can bring their own wine and beer to the events.The breweries would be allowed to apply for a newly-created permit that would allow 12 off-premises events a year, at which they can sell four or six-packs of beer, as well as beer in open containers. Some previous rules will also remain in place. For example, breweries are not allowed to have more than two televisions bigger than 65 inches. If a

28 • June 2019 • Total Food Service • www.totalfood.com

brewery does have more than two, the additional TVs will only be allowed to display information about the brewery, not television programming. The new ruling, Graziano said, was the result of consultations with various organizations, including the New Jersey Beer Guild, New Jersey Brewers Association, the New Jersey Licensed Beverage Association, the New Jersey Restaurant Association, the New Jersey Liquor Store Alliance, and legislators throughout the state.

Megan Myers, one of the coowners of Human Village Brewing Company in Pitman and one of the co-founders of the Independent Brewers of New Jersey, said Tuesday’s ruling was a good compromise. “The ABC came to the table with a lot of different interests and listened to the breweries,” Myers said. Graziano said the division’s new rules are in line with the original 2012 interpretation of the limited brewery statute passed by the state legislature. And if there are issues with this directive, he said, lawmakers will need to deal with them. “If there is a need for or interest in adjusting or further expanding the privileges available to limited brewery licensees, that would be a matter for consideration by the legislature,” Graziano said. Myers agreed, noting that brewers now plan to move on to “phase two” -- approaching legislators about changing the laws that govern breweries. “Change has to come from the legislators,” she said. “We need people who support the breweries to support their legislators. The legislation is only going to come from people speaking out and making it clear that this is what they want in their communities and for their local businesses.” Beginning June 3, breweries will be required to give a 10-day notice to the ABC of an on-premises special event.

June 2019 • Total Food Service • www.totalfood.com • 29

MIXOLOGY

WITH WARREN BOBROW

Simplicity In The Bar

very time that I’m asked why my cocktails and mocktails taste so good, my first thought is of simplicity. Why? The rationale for the cocktail business, like the culinary business, (before you get upset, I’m a trained chef from pot sink on up) is that more ingredients must by the mere virtue of all those disparate flavors, must taste good. Friends, nothing could be further from the truth. I call that garbage pail cooking and unfortunately a ten ingredient cocktail is not going to get my attention in a good way. Simplicity in drinks harken a time when we went out to bars for a drink.

Cocktail lounges came later, with mixology out there on the periphery since Jerry Thomas times, but generally not in the small towns that dot the NY/ Metro area. In many ways nothing has changed since Prohibition ended. There are still “Dry” counties in New Jersey. That’s pretty slow on the uptake when history is the topic, drinking history that is. It’s still nearly impossible to get any sort of takes on a vodka soda, just like the quality of the spirits in a old fashioned are probably going to disappoint you. A simple drink doesn’t need to be complex to be memorable. What’s that? Simple? Complex?

You could say that French cooking is simple, many steps- yet quite simple. Steps are one thing, ingredients are another. Keep it simple, really. Look behind you on your back bar. It’s jammed with fancy bottles. Most of them never get opened or even dusted. (A good task for a rainy day) May I suggest creating some really simple drinks with these expensive versions of what is in your speed rack? Bottles that are pricey do no good to your bottom line. You have to move them through the fold to make them valuable. But how will you do that? By recreating the wheel? Doubtful. Absolutely not. You can “raise the

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

bar” by re-engineering your drinks menu! Take the classic Old Fashioned. I’m sure you have plenty of bourbon whiskey in your bar, but do you have any rye? What are those bottles doing on the shelf if you don’t use them?

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Why not trot back into the walk-in (first asking your chef if it’s ok) and grab some oranges- you know the ones that don’t quite look right for a garnish. Cut them in half. Sprinkle Demerara sugar over the top and some Angostura Bitters. Roast for an hour at 275. Let them cool and cut out the pith and skin. That caramelized orange flesh is going to raise your bar and your old fashioned to another level entirely. Roasted Rye Old Fashioned Ingredients: • 2 oz. Rye Whiskey- only use the good stuff! • 2 tbsp caramelized orange • 1 Luxardo Cherry • Large cube ice Prep: 1. Muddle the caramelized orange with the Luxardo cherry 2. Add a large cube of ice to a Double Old-Fashioned glass

3. Add the two ounces of Rye Whiskey 4. Stir and serve with a smile The next one is a take on the classic Vodka Soda. I can’t tell you how many times I’ve made this drink. I think the only purpose in life is to get drunk, not to enjoy the flavor of the vodka, nor the conversation at the table. It’s a utility drink, nothing more. But stick with me for a moment. I have a solution. That row of cocktail bitters in front of you should have some flavors like lime, lemon or cucumber. There is nothing that I enjoy more in a vodka soda that a few drops of cucumber bitters. Not only do the cucumbers add a touch of depth to the tall drink, but it adds something that is unexpected, tucked into the background. You can even garnish the drink with a cucumber spear! A win/win! Vodka Soda

Ingredients: • 2 oz. of the best vodka you stock • 5 oz. Q Club Soda- or Seltzer water with a pinch of sea salt added • Cucumber, Lemon or Lime Bitters Prep: 1. Add a couple large cubes of ice to a Collins Glass 2. Dot the inside with cucumber – or bitters of your choice 3. Build the cocktail by adding the vodka, and then the club soda 4. Add a pinch of sea salt (or not if you are using Q-Club) 5. Serve with a cucumber spear as a garnish To keep it simple, in the most rational manner- one must not go overboard with superfluous ingredients. One of my most favorite drinks is also the simplest. It involves Pickett’s Ginger Beer Syrup, Mezcal of your choice

and a touch of seltzer with dehydrated grapefruit as the floater. Spicy, fizzy, smoky.. Yes that’s the name. Spicy, Fizzy and Smoky Ingredients: • 3 oz. Mezcal of your choice • 1 oz. Pickett’s Ginger Syrup (concentrated, so use less) • 4 oz. Q-Club Soda • 2-4 shakes Cardamom Bitters (I used Fee Brothers) Prep: 1. Dot the inside of a Double Old Fashioned glass with the Cardamom bitters 2. Add one large cube of ice 3. Top with the Mezcal of your choice 4. Add the Ginger Syrup 5. Stir well to mix 6. Top with Q-Club soda 7. Stir again 8. Dot with Cardamom Bitters 9. Serve!

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June 2019 • Total Food Service • www.totalfood.com • 31

SPOTLIGHT ON

TOP WOMEN IN METRO NY FOODSERVICE AND HOSPITALITY : CLUBS

Iwona Sterk Old Oaks Country Club, Purchase, NY

wona Sterk has forged a reputation as one of Metro New York’s and the nation’s leading club managers. Since 2016, she has served as the General Manager of Westchester’s Old Oaks Country Club. She is recognized as a motivator and relationship-builder, with strong organization skills, great work ethic, and commitment to excellence. Prior to Old Oaks, she served as the GM at Elmwood Country Club in White Plains. Sterk has operated restaurants at the Doral Arrowwood hotel conference center, Hotel Macklowe, and Hilton International’s Vista International Hotel at the World Trade Center. Among Sterk’s innovative approaches to her jobs have been her ability to create unique solutions. She has never forgotten her roots in her native Poland. So for a number of years, she recruited staff in that country. Iwona Sterk sat down with TFS’s Joyce Appelman to talk about her role at the prestigious golf club. As a child, was there someone that had an impact on you getting into the business? As a child, I had grown up in Poland under very different circumstances than what currently exists there now. My father, whom I had watched persevere and thrive under a regime that would smolder such ideas of success, was the one that inspired me most at a young age. He had held various hospitality roles throughout his life, where he had strived to instill a sense of gratitude for everything that we have been fortunate to receive and always

provide the highest level of service at any occupation that you hold. Can you talk about some of the mentors along the way that had an impact on your career? I have been blessed to cross paths with people from nearly every socioeconomic circle from many international backgrounds. Having held various roles within the Hilton International Hotels Corporation, I had been exposed to various managerial mentors at the start of my career. These highly ambitious, refined and driven individuals help mold my mindset and own career ambitions within the hospitality field. What brought you to your current position at your club? Early in my life, I was fortunate to get the opportunity to work for Hilton International at the World Trade Center. There I discovered my passion for fine dining and global cuisine. I was quickly hooked on the fast-paced and dynamic lifestyle that seamlessly integrated a meticulous attention to detail, customer service at the highest level with the culinary mastery. As my passion matured, I was granted the opportunity to utilize my managerial skill set to transition from the global scale of international hospitality to the niche and exclusive world of country club life. Similar to an investment banker transitioning to a fund, this opportunity came with higher stakes and exposure to clientele with highly refined pallets in all aspects of life. This again revitalized my passion

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to further develop as an endless student of the world of fine dining. At this stage in my career, my greatest attraction to club management would be the gratification I get from witnessing a food & beverage operation seamlessly working at the benefit of customers who have a great appreciation for perfection. The ever- evolving global culinary scene keeps me stimulated to strive to remain at the forefront of our industry while catering to the expectations of the country club clientele. How would you describe the needs of your customers? To understand the needs of my customers, I should help address who they are. Specifically, my customers are leaders of industry, world travelers, philanthropists, socialites, foodies, families and friends. They are accustomed to the finest that hospitality has to offer and require this same level in an atmosphere that they can call an extension of their own home. Rather than rattling off the specific needs of those fortunate enough to be members of Old Oaks, I’ll leave this as saying they require comfort and courtesy without ever getting stagnant. How have those needs evolved and what has your company done to respond to those needs? Membership needs are ever evolving with expectations for the staff to be in the know on nutrition, all the latest

Iwona Sterk

trends and cultural priorities. There has been a shift in recent years for a greater emphasis on nutrition, without the substitute for taste. At Old Oaks, we have a 5-acre organic farm that helps us closely monitor the produce that we serve in our dining outlets, along with constantly reviewing our recipes to allow for healthconscious alternatives to be utilized. Being so close to Manhattan, there is a strong innovative culinary focus. Our membership is constantly in the know, of the newest and greatest offerings. This result in our teams’ constant research of what the latest trends are and what anchor stone restaurants are continuously doing right. Social awareness has only increased over my entire career. Our club has a strong community focus, serving in local soup kitchens and pantries from the produce that we produce on the farm. This need is ever evolving with community outreach in the form of financial donations is prevalent in many of our hosted functions. Crystal ball. What’s on your agenda? Success for my family, my daughter, my son, their families and my grandchildren. Anything worth doing is worth doing for the family.

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NEWS ACQUISITIONS American Express Acquires NYC Resy Reservation Platform

merican Express announced it has signed an agreement to acquire Resy, the digital restaurant reservation booking and management platform. The acquisition will build on the growing suite of digital-first benefits and services from American Express that extend beyond traditional rewards and points, to provide Card Members with access and experiences across travel and lodging, airport lounges, exclusive events, and dining. Founded in 2014, Resy offers a table management, CRM and booking technology suite for restaurants, with a consumer-facing restaurant reservation app and website to elevate and enhance dining experiences worldwide. Resy currently works with approximately 4,000 restaurants in 154 U.S. cities and 10 countries, seating more than 2.6 million diners a week. The acquisition is expected to be completed in summer 2019 and builds on a number of recent acquisitions made by American Express in the dining, travel and lifestyle space that are part of the company’s strategy to become an essential part of Card Members’ and merchants’ digital lives. “Resy was created to both connect people who love dining out with new, notable and hard to get into restaurants across the globe, as well as help restaurants’ businesses grow and thrive. Similarly, American Express has strong relationships with premium dining partners and restaurants across the globe, and provides our Card Members with access to incredible dining experiences through our exclusive benefits and programs,” said Chris Cracchiolo, Senior Vice Presi-

We look forward to working with the Resy team to continue to grow the Resy digital platform, and develop new ways to further connect our Card Members and restaurant partners through unique access and experiences,” said Chris Cracchiolo, Senior VP, Global Loyalty and Benefits, American Express. dent, Global Loyalty and Benefits, American Express. “We look forward to working with the Resy team to continue to grow the Resy digital platform, and develop new ways to further connect our Card Members and restaurant partners through unique access and experiences.” Resy has built important relationships across the restaurant industry, with the mission of powering the world’s best restaurants using technology to imagine the future of hospitality. Focused primarily in the U.S. but with locations in the UK, Europe, Canada and Australia, Resy offers restaurants sophisticated reservation management solutions at affordable pricing that are designed to help restaurants optimize tables and increase revenue, while at the same time providing consumers with a seamless booking experience with the top restaurants across the globe. “American Express is a brand that we have admired and sought to partner with from our inception. There are myriad points of synergy between Resy and American Express that we

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look forward to pursuing together in the name of creating an end-to-end global dining platform that thrills both diners and restaurants alike. As it does today, Resy will continue to focus on delivering world-class hospitality software to our amazing restaurant partners, connecting diners to insider experiences, and reimagining the future of dining,” said Resy’s co-founder and CEO, Ben Leventhal. In line with this news, American Express is working with recently acquired companies—personal travel assistant app Mezi, UK dining reservation platform Cake Technologies, airport lounge discovery and booking platform LoungeBuddy, and Japanese premium restaurant reservation platform Pocket Concierge, to develop a suite of new digital capabilities that will provide unique digital services, experiences, and access for American Express customers. After the acquisition, the Resy brand and digital platform will continue to be led and operated by its co-founder and CEO, Ben Leventhal. Resy’s cofounder and CTO, Michael Montero,

will also remain in place. Additionally, existing Resy reservation booking and management services and capabilities will continue to be offered. Resy is a hospitality technology company, built for and powered by restaurant lovers. We connect the world’s most sought-after restaurants with the best guests around the globe. Resy offers superior reservation management software and a consumerfacing restaurant reservation app to elevate and enhance dining experiences worldwide. Resy works with approximately 4,000 restaurants in 154 U.S. cities and 10 countries, seating over 2.6 million diners a week. Resy boasts an industry-low, global noshow rate of approximately 2%. Consumers can book and manage reservations on Resy.com and on the app from a carefully curated selection of the world’s most distinguished restaurants, including n/naka in Los Angeles and Lilia in New York City. Users now have even better access to restaurants thanks to an enhanced Notify waitlist system, which sends alerts when hard-to- get reservations become available. The app is free and available for download on both iOS and Android. Resy was co-founded by Ben Leventhal, cofounder of Eater and restaurant industry entrepreneur; Gary Vaynerchuk, an entrepreneur, investor, author; and Michael Montero, founder of CrowdTwist and Fotolog and noted CTO. Resy’s investors and partners include Airbnb, RSE Ventures, First Data, Lerer Hippeau Ventures, Slow Ventures, TOMS Capital and Union Square Hospitality Group.

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NEWS

ASSOCIATIONS

What Is A Safety Group? By: Kevin J. Cook, AAI, AIS NYSRA Member Services Director

ou might be wondering, what is a Safety Group? We are talking about the NYSRA Workers’ Compensation Safety Group 505. The members and Board of Directors of NYSRA recognized that workers’ compensation costs were continually increasing, and that there needed to be a way to control those costs while at the same time providing the required coverage. NYSRA, in partnership with the New York State Insurance Fund (NYSIF), created Safety Group 505 in 1985. Put simply, a Safety Group takes operations that have similar exposures to risks, such as restaurants, and groups them together. The idea is to spread the risk from the individual policyholder to the entire group. The safety group works with the insurance company (NYSIF in this case) to improve the safety of all employees to reduce the number of work related injuries. NYSIF will provide safety services and training to all participants of the safety group. The goal is to reduce the number of injuries for a policyholder which will help reduce the cost of the workers compensation coverage. Other advantages of Safety Group participation include the potential for an advance/upfront premium discount and the potential for an annual dividend. NYSRA’s Safety Group 505 has paid a dividend to members every year since its founding.

This is a high level overview of what a Safety Group is, workers’ compensation is an important and required insurance coverage.

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As such, you should speak with an insurance professional to see if a Safety Group is right for your organization. And ask them how you

can save up to 50% on your workers’ compensation cost by participating in Safety Group 505!

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CHEFCETERA

Chef S.T., Los Angeles, CA

hef S.T. (whose unabbreviated name is Sarkis T. Takvoryan) has been fascinated by food from an early age when he watched an egg cook, and turn from a liquid state to a solid finished form. His passion for food and learning drove him to the Cordon Bleu culinary school at the age of 16. After completing his education and becoming a chef, he started catering events of all kinds. He burst onto the scene when he began cooking for pop star Mariah Carey. Chef S.T.’s far flung business venture include his work as a per-

sonal chef for celebrities. He has recreated the dinner party as we know it. Chef S.T. and his team have taken luxury to a new level. Dining with Chef S.T. is a oneof-a-kind experience. His accommodating and experienced catering staff include a professional team of servers, mixologist, maid service and bartender. These parties have become so popular in Southern California that the program is slated to expand into Mexico and Miami in the second half of 2019. Total Food Service was able to spend a few minutes chatting with Chef S.T. about his creativity and growth. Can you tell me a little bit about your background? My parents are Greek Armenian. I was born and raised in Los Angeles. Hooray for Hollywood.

A delicious dish from Chef S.T.

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How did you get involved in the business? It seemed as if I was around it from a very young age. I was too young to get the type of restaurant job I knew I could handle as a 17 year old. So I simply started my own catering company. Before too long what had started in a small apartment became a

growing company doing fabulous weddings. Word traveled around and reached this amazing young lady named Mariah Carey hired me to cook for her. What was the take-a-way from working for a celebrity? I got the opportunity to travel the world first class on tour with Mariah. Very demanding and you burn out being on call 24/7. So we parted ways and I started this pop up restaurant concept called Mood. The name came from having to cook to match the moods

of the celebrities I had cooked for. Take us inside the Mood concept. It was perfect for Los Angeles. It goes it goes something like this: Members Only people signed up to get an invitation. Within 24 to 48 hours in advance, we make an announcement on Social media of when it is going to be. The first 40 guests are able to buy the tickets and then get notified where the Pop up is going to be. I then get to cook whatever I am in the mood to serve.

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LEGAL INSIDER

FROM ELLENOFF, GROSSMAN & SCHOLE LLP

Be Sure To Check Your Pay Stubs!

Amanda M. Fugazy is a partner at Ellenoff, Grossman & Schole in New York City. Amanda is the head of the firm’s Labor and Employment group, and has a focus on the restaurant and hospitality industry. Amanda

oday, more than ever, restaurant owners must be vigilant with their compliance obligations. Given the exorbitant number of laws, mandates, and requirements being imposed on restaurant, restaurant owners and managers must be proactive and current regarding operational regulations and requirements. Pay stub compliance is one area that is having a tremendous impact on New York State’s restaurant industry. What may appear as small errors can lead to significant exposure, so it is imperative that restaurants carefully review their pay stubs. There is a lot of information restaurant owners should be aware of regarding pay stub compliance. Under the New York Wage Theft Prevention Act (WTPA) and the Hospitality Wage Order, pay stubs must contain the following information: hours the employee worked - both regular and overtime, rates of pay, any allowances taken against wages (for example, tip credit, meal allowance, etc.), dates of work covered by the payment of wages, name of employee, name of employer, address and phone number of employer, gross wages, deductions and net wages. The pay stub must reflect the proper formula for rate of pay. For tipped employees, the rate must be reflected as at least minimum wage and the amount of the tip credit must be itemized and claimed as an allow-

offers a variety of services to the industry, including working with

Pay stub compliance is one area that is having a tremendous impact on New York State’s restaurant industry. What may appear as small errors can lead to significant exposure, so it is imperative that restaurants carefully review their pay stubs.

her clients to ensure that they are in compliance with state and federal laws and regulations. Stephania C. Sanon is an Associate in the Labor and Employment group. Stephania represents and advises clients in a variety of labor and employment matters. In addition to

ance. This is where we see the most errors— Employers and payroll companies routinely fail to itemize the tip credit as an allowance. Specifically, the tip credit should appear as a negative number and be shown as the tip credit amount per hour, and show the numbers of hours the credit is being applied to for that pay period, as well as the total tip allowance for that pay period and year to date. Many employees are being paid the right amount, but the employers are in violation simply because the pay stub does not properly list the tip credit. Employers usually believe that they are in compliance, by default, because they have a payroll company. However, all too frequently, payroll companies don’t have an updated understanding of the regulations or simply don’t pay attention to the requirement’s unique application to restaurants.

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For example, pay stubs that do not contain the requisite information, in particular, the tip credit, may subject restaurants to stiff penalties. Under the WTPA, penalties in the amount of $250 for each work day that the violation occurred, up to a maximum of $5000 per employee can be imposed. In addition, several courts have held that a restaurant’s failure to itemize the tip credit on the pay stub results in loss of the tip credit. Because liability for pay violations runs for six years, this means a restaurant could potentially be liable for the difference between the tip credit minimum wage and the regular minimum wage for six years for each employee whose pay stub does not reflect the tip credit. It is also imperative that employers keep copies of each employee’s pay stub for at least six years. The paystub copy can be paper or electronic,

handling a broad range of cases in federal and state court and before administrate agencies, she routinely assists restaurant clients in complying with federal, state and local wage and hour regulations. Amanda M. Fugazy (afugazy@ egsllp.com) and Stephania C. Sanon (ssanon@egsllp.com) can be reached via phone at 212-370-1300.

but it must be compliant and accessible. Employers assume their payroll companies have and maintain these records, but we often find that the payroll company does not maintain the copies. Considering that payroll is run electronically and many employees are paid by direct deposit, main-

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591 GOFFLE ROAD WYCKOFF, NJ 07481 | 973-427-6505 June 2019 • Total Food Service • www.totalfood.com • 41

NEWS

EVENT PREVIEW

Taste the Future of Food at the Specialty Food Association’s Summer Fancy Food Show

very year, North America’s largest specialty food and beverage event for the trade comes to Manhattan. Over 30,000 attendees will connect with 2,500 exhibitors from around the world at the Specialty Food Association’s (SFA) Summer Fancy Food Show June 23-25 at the Jacob Javits Center. This is the place to see and taste 180,000+ innovative products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and to attend exciting events and programs. Chef Elizabeth Falkner, author, artist, TV food consultant, and the president of Women Chefs and Restaurateurs will be hosting the Front Burner Foodservice Pitch Competition, the most highly anticipated events of the Fancy Food Show. She is appearing in conjunction with her year-round work with City Harvest, New York’s largest food rescue organization and the partner charity for the SFA’s post-show food rescue. Germany will be the official partner country for the show and the German Federal Ministry of Food and Agriculture is organizing the joint company presentation in the largest pavilion the country has ever hosted at a Fancy Food Show. The pavilion will have a show kitchen and there will be German candy production onsite.

“This is an exciting time in the specialty food industry,” says Phil Kafarakis, president of the Specialty Food Association. “Consumers are demanding high quality foods with top-of-the-line ingredients. The Summer Fancy Food Show has become a top resource for buyers and retailers working to meet this consumer demand. The show highlights high quality and innovation, offering the chance to sample the newest of the new and the best of the best. It’s not to be missed.” Show highlights will include a full range of attractions, programming and events that you won’t want to miss including: • Maker Space – programming specifically for specialty food makers (*New at SFF) • SFA Hall of Fame and Lifetime Achievement Awards,

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• 2019 sofi™ Award winners & the 2019 Specialty Food Product of the Year announcement • Education programming featuring the “What’s Next in Food” attractions, as well as global innovative speakers on sustainability, commerce, food tech, and food innovation • A provocative Disruptors Panel with nontraditional solutions to ever-changing agri-food challenges • What’s New, What’s Hot showcases presenting hundreds of ontrend products • “New Brands on the Shelf” featuring up-and-coming producers who are SFA Member Candidates • Front Burner: Foodservice Pitch Competition • Incubator Village with new specialty food start-ups displaying their products at the earliest stage including Chobani Incubator, Com-

monwealth Kitchen, Cornell Food Venture Center, The Entrepreneur Space, Food Innovation Center at Rutgers University, The Hatchery, Hope & Main, Hot Bread Kitchen, and OSU Food Innovation Center. • SFA Foundation’s annual food donation challenge at show’s end Here’s a highlight of the lineup of speakers and programming to help you plan your time at the Show: Sunday, June 23• 8:45–10:15 a.m.: Start Right, Grow Strong: Nine Critical Steps, Speaker: John Roberts, Blackpoint Management • 10:30–11:30 a.m.: The State of the Specialty Food Industry, Speaker: David Lockwood, Mintel Consulting

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SCOOP Fourth Generation Joins Long Island Rep Group Scoop notes that Kaufmann-McKeown Marketing has announced the addition of Bradley Kaufmann to their team. His addition to the Amityville firm marks the fourth generation of Kaufmanns in the foodservice equipment and supply industry. “We are thrilled to have Bradley join our group,” noted his Father Adam Kaufmann. “He has grown up around the industry and with that has a unique understanding of the factories, dealer and consultants that are our business.” Bradley Kaufmann brings a track record of success as a student athlete at Rider University. He recieved his BS in Business Administration at the New Jersey school. “As a former Division I athlete, I will continue to use my competitiveness and high energy personality to compete and win as I did on the track.” The East Meadow, NY native noted: “Coming into the business was never on my radar as a kid. My Dad

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INSIDER NEWS

FROM METRO NYC’S FOODSERVICE SCENE

and Uncle would always update me on what was going on in our business and then I saw a great opportunity to join and help the company grow. This is such a great opportunity to learn from my Dad and Uncle Mark and Bradley Kaufmann the KMM team. They have grown this business over the past 30+ years and I am going to put that invaluable experience to work to make a major impact on this company and industry,” Brad-

ley Kaufmann said. “We are incredibly excited by this addition of youth and enthusiasm to our group,” Adam Kaufmann concluded.

Harlem EatUp! Celebrates Food, Culture and Art Scoop saw that the fifth annual Harlem EatUp! festival was held last month, offering a wide range of things to do -- including some of the favorite sights and flavors from the historic community. The festival drew thousands of folks to the neighborhood, eager to sample an array of the area’s very best cuisine. But the annual week-long festival does more than just fill stomachs -- it also gives back. Since 2015, one of EatUp’s major benefactors has been Citymeals on Wheels, which serves up food to nearly 20,000 elderly and sick New Yorkers each year, roughly 2 million meals.

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Scoop, from page 44 “We’ve benefited immensely, over $100,000 in the time frame of the event,” Citymeals on Wheels executive director Beth Shapiro said. “And that just continues to grow each year, and all that money is poured back into feeding the older people in Harlem.” Two of New York’s best known chefs, Marcus Samuelsson and Daniel Boulud, are part of the monthly Chefs Deliver initiative, a rotating group of chefs who help prepare and deliver food as part of Citymeals on Wheels. “First and foremost, you have to support your community,” Boulud said. “As a chef, not only everyone tried to support is local community, but it’s the city. And Citymeals on Wheels is a charity focused on supporting the elderly community. And to me, what I always admire at Citymeals is that we should not forget the ones who were here before us.” “This is the right thing, and this is what we should be doing,” Samuelsson said. “And it’s a luxury to be able to do it.”

Screen Actors Guild and Golden Globe-Award-winning performer Darren Criss. Honorees included Richard Gere, Golden Globe Award-winning actor and activist; Marc Granetz, MG, Chief Administrative Officer, JPMorgan Chase and City Harvest board member, and his wife Kris Granetz; and Michael White, Michelin-Starred chef and owner of the Altamarea Group. Other guests included Bravo’s Million Dollar Listing’s Ryan Serhant & Emilia Bechrakis, Chef Eric Ripert and Sandra Ripert, Food Network’s Geoffrey Zakarian and Margaret Zakarian, Chopped Host Ted Allen, Nas, Dan Churchill, City Harvest CEO Jilly Stephens, Bill Telepan, Dominique Ansel, Jay Mclnerney & Anne Hearst ‬

City Harvest Hosts 36th Annual Gala

Imperial Dade recently announced the acquisition of Mid Continent Paper & Distributing Co., Inc. (“Mid Continent Paper” or “Mid Continent”). The transaction represents the twenty-first acquisition for Imperial Dade, a leading national distributor of disposable food service and janitorial supplies, under the leadership of Robert and Jason Tillis, CEO and President of Imperial Dade, respectively. “We look forward to working with the Mid Continent Paper team members and continuing to grow together.” Headquartered in St. Louis, MO, and founded in 1952, Mid Continent Paper is a distributor of food

Scoop observed that City Harvest: The 2019 Gala Presents “Electric Rock” is the organization’s 36th annual gala to support their work to rescue good food that would otherwise go to waste and deliver it to New Yorkers in need. City Harvest: The 2019 Gala raised $4.1 million, enough to provide over 14 million meals for New Yorkers in need. The evening was hosted by Chrissy Teigen and Antoni Porowski, with a special performance by Emmy,

Imperial Dade Acquires Mid Continent Paper & Distributing Co., Inc.

(L-R) Eric Ripert, Chrissy Teigen, Antoni Porowski, Geoffrey Zakarian, and City Harvest CEO Jilly Stephens attend City Harvest’s 2019 Gala in New York City

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service disposables and food packaging supplies serving the Midwest. The acquisition of Mid Continent Paper expands Imperial Dade’s presence in the Midwest and strengthens its footprint in Kansas City. Mid Continent Paper customers can expect the same exceptional customized service with an expanded offering of solutions going forward.

39th Annual “Holland Herring Festival” – Official First Tasting and arrival of “Nieuwe Maatjes” Herring from the Netherlands Scoop says for lovers of “nieuwe maatjes” herring from Holland, the arrival of the tasty delicacy from the waters of the Netherlands is always eagerly anticipated. So, circle Wednesday, June 12, at 12 noon on the calendar when the historic Grand Central Oyster Bar once again will launch its 39th Annual “Holland Herring Festival” with opening ceremonies including the “Official First Tasting” of Dutch Herring, hosted by executive chef Sandy Ingber, president Janet Poccia, vice president Mohammed Lawal, and dignitaries from the Netherlands consulate and special guests participating in the ceremonies. The Herring Festival will continue through Friday, June 28. The Oyster Bar has for three and a half decades been the traditional destination in America for the first Holland Herring of the season. The most-lookedforward-to time of the year for herring lovers, the delicacy arrives air-expressed to the Oyster Bar from Scheveningen, The Netherlands, on the North Sea where the herring fleet makes its home. The Oyster Bar always receives the very first herring shipped to the USA, and the cream of the catch, as well. Beginning on June 12th , and for approximately two weeks thereafter, the Oyster Bar looks forward to featuring the succulent, toothsome delicacy known as nieuwe maatjes herring. Herring lovers will enjoy the season for less than a month. The herring filets are served with hard-boiled egg, sweet onion and chives. Herring filets are priced at $7.00, and the herring salad at $7.95 per order, or market prices. Liquid libations – “Dutch Martinis” featuring spirits from the Netherlands Ketel One vodka and Bols Genever gin.

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Scoop, from page 46

Lynne Schultz and Bart Gobioff hosted a recent meeting of the group at Tri-State Foodservice’s Ossining, NY home

AJC Foodservice Division Eyes Next Generation Scoop notes that AJC members are very interested in nurturing future leaders and a recent meeting with high expectations, interest and enthusiasm helped launch aSCJP_WINDEX_TotalFoodAd_P.pdf Young Leadership Group to 1 complement 4/17/19 1:16 their long established (55 years old) Food Service and

Hospitality Division. Scott Richman, Regional Director, AJC Westchester/ Fairfield spoke to the group and in attendance were Linda Bedell, Vikram Chachra, Joshua Erdheim, Bart Gobioff, Liz Hannon, Fred Klashman, Heather Kogan, Lenny Myron, Carly Nadler, Michael Posternak, Scott Richman, Lynne Schultz, Brett Sher, Gary Spruch, Linda Tell, Aaron Weiss, and Eric Weiss. The Committee for the Young Leadership initiative includes: Linda Tell, Raquel Weiss, Josh Erdheim, Joe Ferri, Samantha Saltzman, Andrew Halper, and Liz Hannon.

Solar Powered Rooftop Bar To Open In Williamsburg PM

Scoop notes that Clinton Hall will open the doors to its new solar-powered Rooftop Beer Garden, the first rooftop bar in the borough to run on solar energy. The 2,000-square-foot rooftop spot will add to

the downstairs beer hall’s existing space next to the POD Brooklyn Hotel on Metropolitan Avenue. It will use more than 100 solar panels to power its gathering space, which will serve up to 125 people Clinton Hall’s bar food menu, supercraft beers and its signature selection of games. The beer garden will be open throughout the summer on Thursday through Saturday until 10 p.m., and Sunday until 9 p.m. It will include its own entrance on Metropolitan Avenue, which the restaurant said will add to its green appeal. Bar-goers will be encouraged to use the staircase instead of the elevator to conserve more energy. The stairs will include displays of art installations from the ground level up to the rooftop. The rooftop will include some special additions to the bar’s usual menu, including Cider Frose as a mainstay option. Other seasonal options will include rooftop taco & margarita flights, arugula watermelon salad Maine lobster roll and a bacon avocado lobster roll. A 200-person private area will also be available to reserve for special events.

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Scoop, from page 48

The new NYC Office of Nightlife logo

NYC’s Office of Nightlife Unveiled New Logo and Website Supports Nightlife Industry Scoop notes that the New York City’s Office of Nightlife created a sleek new logo and website, and a revamped Facebook page. The website is a one-stop guide for the nightlife community, a thriving industry responsible for 299,000 jobs and $35.1 billion in total economic output. Office of Nightlife Senior Executive Director Ariel Palitz, commonly referred to as the Night Mayor, said that the website will help artists, venue owners and residents easily navigate and connect to the city’s resources in a single location. She also said it would be constantly updated and would provide residents with tools they didn’t even know existed. Users can learn how to open and operate a nightlife venue, understand their rights as nightlife workers and address quality of life complaints. From an official guide to nightlife in New York City to a list of Broadway shows and restaurant recommendations, the website also provides information to New Yorkers and visitors on how they can make the most out of their nights out. The website also features information about the Economic Impact Study on New York City nightlife, a review of the 2018 Listening Tour, upcoming events and relevant contact information. Palitz said that a website was one of the more prevalent requests she heard on the office’s five borough Listening Tour, a series of town halls where nightlife professionals voiced their con50 • June 2019 • Total Food Service • www.totalfood.com

cerns to employees from more than 10 different city agencies. She said the new website would also help stakeholders navigate the city’s bureaucratic red tape and remove a lot of “guesswork.” “We’re taking what we’ve learned and what we will always be continuing to learn and sharing those guidelines and best practices and codes of conduct on our website to help raise the bar in the way that the industry, community and city interact with each other to get open, stay open and to thrive,” she said.

Industry Mourns Loss Of Legendary Julie Flik Scoop joins the Metro New York foodservice industry in mourning the loss of one of its’ truly iconic figures with the recent passing of Julie Flik. With her husband Rudi Flik they began a journey in 1971 that brought fame and fortune to the duo. Their passion, intelligence and tenacity exponentially elevated the standards of the hospitality industry. Their integrity and reverence for the art of food and sincere respect for every individual they had the honor of nourishing--body and soul created a truly boutique foodservice company. Julie Flik was known throughout her career for giving back to the industry. She served on the board and then president of what has become SHFM- The Society for Hospitality and Foodservice Management. “I can’t begin to tell you how important she was to me and so many women coming into the industry,” noted Amy Greenberg in her recent comments while accepting the group’s annual professional of the year award.

Flik’s Director of Communications Nicole Immediato was hired some 17 years ago by Julie Flik. “She wanted to be remembered by her contributions to the community, as well as her impact in foodservice management. We have lost the most amazing friend, teacher and mentor one could ever hope for. Flik Hospitality Group will continue on in Julie and Rudi Flik’s vision.” Scott Davis, CEO of Flik Hospitality Group spoke at length to his Flik team about the loss of the industry icon. “Julie’s contributions to people and the industry she loved are unrivaled. Julie set the stage for the organization’s foundation, spirit, mission and quality. A true leader and inspiration, she made everyone better that had the good fortune to make her acquaintance. Julie was a selfless spirit always giving of herself, and made it a point to draw her rewards in the success of others in which she had countless influences. The best tribute one can pay to Julie’s memory is give of yourself and be an inspiration, leader and role model to others. We have lost a great leader, innovator and friend, one can only hope to give a small fraction back to humanity in appreciation for what she has done for each of us.” Davis went on to include a piece of James Taylor’s song as he sought to describe Julie Flik’s impact: “They would rise Julie Flik from among us like a big balloon, take the sky, forsake the ground. Oh, yes, other hearts were broken, yeah, other dreams ran dry but our golden ones sail on, sail on to another land beneath another sky. (Let other hearts be broken, let other dreams run dry) but our golden ones sail on, sail on to another land beneath another sky, beneath another sky. Hold them up, hold them up, hold them up, hold them up, hold them up, hold them up... (Hold them up, don’t let them fall)”

June 2019 • Total Food Service • www.totalfood.com • 51

EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Imperial Dade Innovations Expo 2019

ith a goal of Smart Solutions for a Greener World, Imperial Dade’s Innovations Expo took center stage last month. The 13th Imperial Dade event brought top industry professionals to the Meadowlands Exposition Center in Secaucus, NJ. With the media focused on the challenges of replacing both plastic bags and finding the perfect paper straw, Metro New York’s food service professionals found aisles of solutions to their immediate green and sustainable needs. “The Innovations Expo gave our customers the opportunity to literally walk through our catalog,” noted Laura Craven, Imperial/Dade’s Director of Communications & Marketing. “In one day, attendees were able to see and touch thousands of products, finding solutions to their individual needs. Imperial Dade has been supplying businesses in the tri-state area for over 80 years. The Innovations Expo is one way of sharing our expertise through edu-

(L to R) Imperial Dade’s Laura Craven and P&G’s Andrew Van Gundy

cational programs, product demonstrations, and personal interaction.” The annual confab gave opportunity for buyers to see the latest in foodservice packaging and equipment, janitorial supplies, floor care equipment, and more. Over 150 exhibitors displayed thousands of products. There was an emphasis on sustainable solutions to help attendees comply with local regulations, achieve LEED certification, and meet their individual sustainability goals. A full slate of seminars were offered on topics including green cleaning, disinfection protocols, floor care, food safety, online reputation management, and cost saving initiatives for restaurants. The Women’s Leadership Panel Discussion featured a group of accomplished women working in the foodservice and facilities maintenance industries and were moderated by the multi-faceted entrepreneur Ally Love. Show attendees were well fed with small bites and beverages served throughout the day that

SC Johnson’s Ana Kubler

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included samples from Ben’s Deli and more local favorites. Founded in 1935, Imperial Dade is a leading distributor of food service packaging and janitorial supplies in the United States and Puerto Rico. Since CEO Robert Tillis and President Jason Tillis assumed their roles in 2007, the company has grown both organically and through 17 acquisitions to become a leader in the industry. Once again, last month Imperial Dade continued to expand with its acquisition of Edmar Distributors. The company now operates 29 locations nationwide.

(L to R) Imperial Dade’s Bob Tillis and former New York Rangers star Ron Greschner

NexStep’s Erin Busch demonstrated the ease of use for O-Cedar’s new MaxiPlus All-in-One Cleaning System

The Ben’s Kosher Deli team was on hand to keep show goers well fed

(L to R) Anchor Packaging’s Kevin Caldwell and Rich Rosenman

(L to R) Winco’s Keith Sisco worked closely with the Imperial Dade team including Greg Smith

Nittany Paper chief Don Chapman tours the show

June 2019 • Total Food Service • www.totalfood.com • 53

ASK ANDREW

FROM THE NYC HOSPITALITY ALLIANCE

PRESENTED BY

Enough Already! Halt The Costly Mandates On New York’s Businesses This article was originally published in the New York Daily News

ere we go again. As an association executive representing the city’s restaurant and nightlife industry, I just spent another day testifying at a City Council hearing on legislation that would make operating a small business in New York City even more challenging. With all the vacant storefronts plaguing our neighborhoods and elected officials regularly espousing the importance of small businesses, you’d think we’d be at City Hall testifying in favor of legislation reducing regulatory burdens on local shops, restaurants and nightlife establishments, and providing them with relief. Think again. This hearing focused on legislation mandating that small businesses provide employees with up to two weeks paid vacation. This is in addition to the one week of paid leave employers are already required to provide, and the recently enacted paid family leave available to workers in New York. Most medium and large businesses already offer paid vacation to their employees. So, this mandate will target small businesses that may be unable to afford giving three weeks paid time off to all employees, and who will also have trouble finding

You’d think we’d be at City Hall testifying in favor of legislation reducing regulatory burdens on local shops, restaurants and nightlife establishments, and providing them with relief. Think again. and paying other workers to cover these shifts. This proposal will pose particular staffing challenges for restaurants, bars and clubs because they’re at their busiest during nights, weekends and holidays, precisely the times when many workers will demand their paid vacation. The proposal will also interfere with the paid time-off policies many businesses already offer and create more red tape to comply with the complicated record keeping requirements set by lawmakers. As the mayor and City Council have increased their operating budget and payroll annually, funded significantly by taxes that businesses pay, local entrepreneurs have been shuttering stores, cutting workers’ hours and eliminating jobs. Last year, the city’s restaurant industry shed about 6,000 jobs and the troubling decline in jobs has continued in 2019. Now is clearly not the time for another expensive employer mandate.

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The de Blasio administration did establish a hospitality industry partnership intended to work with and support the restaurant industry. However, to the consternation of many in the industry, it’s resulted in zero regulatory reforms. So, I ask those in government who care about entrepreneurship and local businesses to stand up and amplify their voices and actions to support their local businesses. They should understand the importance of employee benefits but also understand the necessity of a healthy balance sheet for restaurants to sustain jobs and keep their doors open. These expensive employer mandates put tremendous financial pressure on small businesses and exacerbate New York City’s affordability crisis. This is because in response, restaurants and bars increase the price of food and drinks to cover their increased expenses. But lawmakers rarely take responsibility for the polices that result in

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

the higher consumer prices that hit resident New Yorkers and visitors in the wallet. Mandating an additional two weeks paid time off sounds great, but during a time when the restaurant industry is under a constant barrage of new mandates, with no meaningful financial offsets given, proposals like this put small business owners in an impossible position. Their margins are too small to absorb the increase costs and their customers are too price sensitive for them to raise prices in response to each new mandate. Those familiar with New York government know that espousing the virtues of small business is good politics, but unfortunately it rarely results in good policy for the businesses. New York City needs to take a vacation from implementing burdensome policies and should get to work passing polices that help businesses succeed and create good jobs.

June 2019 • Total Food Service • www.totalfood.com • 55

Q&A

EXCLUSIVE FOODSERVICE INTERVIEW

Elizabeth Falkner Celebrity Chef and Author

lizabeth Falkner is a celebrated chef, author, artist, TV food consultant, and the president of Women Chefs and Restaurateurs (WCR). Falkner is also a member of City Harvest’s Food Council, a group of top chefs and culinary experts who are dedicated to spreading awareness of the organization’s mission. Falkner will be hosting the popular Front Burner Competition ‪on Monday, June 24 at 5:00 p.m.‬ at the upcoming Summer Fancy Food Show at the Jacob Javits Center. She is appearing in conjunction with her year-round work with City Harvest, New York City’s largest food rescue organization and the partner charity for the Specialty Food Foundation’s post-Show food rescue. Total Food Service’s Joyce Appelman asked Falkner about the Front Burner Competition, her projects, and what the future holds for her. Can you please share your background with our readers. I grew up in suburban Los Angeles. Between LA and Ventura. My mom always cooked as did her parents, so that’s what sparked my interest. Did you go to culinary school or are you self-taught? When I moved to San Francisco to finish college, I fell in love with the food revolution all around me and started cooking.

continued on page 58

Elizabeth Falkner, Celebrity Chef and Author

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Q&A Elizabeth Falkner, from page 56

Walk us through your career path. I started cooking at a little French Bistro in downtown San Francisco and moved into fine dining a year later. Then I worded with Traci Des Jardins for 4 years before opening the first Citizen Cake. I had it for 15 years and opened Orson during that time and a little cafe called Citizen Cupcake. I moved to NY 7 years ago and opened a couple restaurants for other people. Now I do recipe development and consulting. Who were some of the mentors that had an impact on your career? There have been a number of special people including Mary Cech, the great pastry chef. Traci Des Jardins. Nancy Silverton, Barbara Tropp, Emily Luchetti, Cindy Pawlcyn, Loretta Keller, among many who have had an impact on my development.

How and why did you get involved with the WCR? I got involved with WCR which was founded by Barbara Tropp and Joyce Goldstein. I received an award 10 years later from WCR and then I joined the board about 5 years after that. I became the president in 2014 and then had to step off the board for a couple years and now I am back on it for a couple more years. WCR advances the voice of women across the culinary industry through education, promotion, connection and inspiration. What is on your agenda as you serve as the organization’s president this year? We are now operating as a nonprofit organization and not a trade organization so we are working on that transformation. I would also like to see WCR help get the badass women

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Elizabeth Falkner crafting a gourmet pizza in her kitchen

of our business in front of real estate developers and hotel groups and help

them land more contracts for more restaurant and retail operations.

Do you look at books as part of building the “EF” brand or what role do they play in who you are and what you do? I don’t really like the idea of myself as a brand but I suppose I need to. I am just doing what I see that needs to be challenged or looked at and studied and possibly shaped as I like to see things. You have also built your reputation for the service that you give back to your community with groups like City Harvest? I have always done a lot of charity events and I figured out after I stopped working in restaurants full time-I really needed a break after 26 years of the daily restaurant management-and

OTHER

MICROGREENS

SHORT/THICK STEMS

For many years, the “Fancy Food” show has looked at foodservice as a secondary marketplace, can we get you thoughts? For a couple of decades, the media has focused food attention on hip restaurants and chefs and now I think that everyone is looking at other ways to do food and other business models or ways to shape what we are doing with food. I think foodservice is evolving. It seems with events like the Front Burner Foodservice Pitch Competition that you will be hosting demonstrations that the show is changing how it looks at the potential of the foodservice marketplace. There is a lot of room for creativity and progress in foodservice, so this should be exciting to everyone. I hope to see some talent and good ideas and ask lots of questions. Restaurateurs and commercial chefs should join us because it will be fun and inventive. Crystal ball, what’s upcoming for you? Stay tuned, maybe next year I will come back as a Front Burner Pitch competitor.

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You have also built a successful career as an author. I have written a couple of cookbooks and I would like to see this memoir I have been working on for 5 years get published in the next year or so. Then I want to do the Citizen Cake Cookbook and have a few others I would like to do.

I love cooking for events and charitable groups because I get to cook and because chefs can’t usually write the big checks, but others will because we cook for them. I like this kind of power to make change. City Harvest is a great organization that is helping a broken system by changing it and getting good food to people who need it and cutting back food waste at the same time.

QUALITY DIFFERENCE

Grow

A year or so ago, we went through a #metoo movement that shed an ugly light on our industry. It absolutely needed to surface as it is threaded into our society and men and women used to accept it as normal. We are finally seeing that it is not normal and hopefully we can continue to dismantle this and see more equality and balance out equity. We need to consistently speak up and not wait to be asked.

THE FRESH ORIGINS

gin

I don’t really like the idea of myself as a brand but I suppose I need to. I am just doing what I see that needs to be challenged or looked at and studied and possibly shaped as I like to see things.

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freshorigins.com June 2019 • Total Food Service • www.totalfood.com • 59

EYE METRO NEW YORK’S FOODSERVICE EVENT COVERAGE Table to Table Annual Gala Celebrates 20 Years of Feeding The Garden State’s Hungry

nce again New York and chefs including Peter X. Kelly and DaNew Jersey’s top chefs an vid Burke as well as Myriad Group’s all-star lineup of award Tracy Nieporent, enable the event to winning chefs, including set records to feed those in need. David Burke, Peter Kelly, Michael LoTable to Table is a community-based monaco, Ben Pollinger, Christian Defood rescue program dedicated to collouvrier, and Stephane Motir came tolecting prepared and perishable food getther to support a very special cause that would otherwise be wasted from last month. donor supermarkets, food distributors The team of toques prepared a and restaurants and delivering food memorable feast complete with five signature courses, paired with fine wines to salute Gourmet’s Editor-inChief and acclaimed restaurant critic, Ruth Reichl. First a cook, then a reviewer and memoirist, and then food editor, Reichl took guests at the Edgewood Country Club event behind the scenes of the restaurant industry. One of the industry’s most respected club manager’s Edgewood’s Co-honoree Ruth Reichl was feted by top chefs including Peter X. Kelly Frank Benzakour once again welcomed the group with open arms. Leave it to the amazing Clarie Isalta Poulos, the supposedly retired visioanry behind Table to Table to deliver an honoree like Reichl who is considered by many to be the best food writer in the country or the celebration of the organization’s 20th anniversary. The evening also featured an exciting Live Auction with the truly exceptional Entrepreneuial chef David Burke and Stavros Auctioneer, Nicholas Lowry. Aktipis of Kellari Hospitality were on hand to Every year, the energy of congratulate Ruth Reichl on her award

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to organizations that serve hungry people in Bergen, Essex, Hudson and Passaic counties. The former IBM exec Poulos simply will not be stopped until hunger is eliminated in Northern Jersey. So the event supported the organization’s mission to feed the most vulnerable, hungry people in need throughout northern New Jersey.

When you look at the stats, one realizes just how big a challenge lies ahead. Although the third wealthiest state in the nation, there are numerous areas of Northeast New Jersey where the poverty level far surpasses that of the national average. Onethird of New Jersey’s residents do not earn enough to afford the basic necessities of food and housing. Onethird of the state’s employed residents live below the poverty level. One-in-five children in New Jersey live in poverty. There are over 1.1 million food insecure people living in New Jersey. More than 1/3 of them are children. More than half of the children living in poverty in New Jersey reside in one of the four counties served by Table to Table. The visionary Claire Poulos who launched Table The Table to Table strategy to Table visited with long time sponsors includto combat hunger is based on ing Jim Bush (R) of American Express and Larry the premise that over 100 bilInserra of Inserra/Shoprite Markets lion pounds of food (or 40% of the food available for human consumption in the United States) is literally thrown out each year. Every day Table to Table redistributes good, wholesome food that would otherwise be wasted. There is no cost to either the food donors or the recipient agencies Table to Table serves. Once again in 2019, Table to Table is on track to serve some 20 (L to R) Several of Metro New York’s leading toques including Michael Lomonaco, Christian million plus meals to the DeLouvier, Peter Kelly and Ben Pollinger (R) hungry in the Garden State. honored Reichl

June 2019 • Total Food Service • www.totalfood.com • 61

NEWS

EVENTS

Marcum Set To Host Pair Of Tri-State Conferences

echnology is changing the food and beverage industry faster than ever before. To help food and beverage executives survive and thrive, Marcum LLP, one of the largest independent public accounting and advisory services firms in the nation, hosts a series of Food & Beverage Summits. On June 5, the Marcum Food & Beverage Summit will be held at the New Haven Lawn Club in New Haven, CT. Over 150 executives are expected to attend the event, which will include various networking opportunities, keynote speakers, and the chance to win the $2,500 prize for the Most Innovative Emerging Company. The June event, titled “When Innovation, Regulation, and Disruption Collide,” will be centered on ways to combat the disruption happening in the food and beverage industry. The event will begin with a networking session hosted by Marcum’s Food and Beverage Services Leader Louis Biscotti. “Our goaIs are for our guests to come away with both ideas they can put into immediate action and a new set of contacts to build their businesses,” noted Biscotti. The session will then continue

The June event, titled “When Innovation, Regulation, and Disruption Collide,” will be centered on ways to combat the disruption happening in the food and beverage industry. with insight from prominent industry executives including Sam Garwin, Market Innovation Strategist, GreenWave; Tom Kurz, Cofounder / Managing Member, Remedy Products LLC; and Chris Sferruzzo, executive vice president of finance, Buzzuto’s Inc. Marcum will then host its New York Food & Beverage Summit at the Convene Conference Center in Manhattan on September 10. This event will be structured quite similarly to the New Haven event but will be titled “Food and Beverage Trends in 2019: Top Tips and Strategies.” Speakers to be announced in the coming weeks. Biscotti, who organized the events, seeks to create an environment where executives can learn from each other. He noted, “I have always been intrigued by the stories that each of the CEOs would be able

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to tell me about how they developed their companies and their keys to their success. I thought it would be a great forum for CEOs to get together and talk about these strategies and all of the best practices that they had.” Biscotti and Marcum want to prioritize innovation, so both events will include an Innovative Emerging Company Showcase. Startups and emerging companies will meet with conference attendees, who will sample their products and vote for their favorites. The winning company will receive a $2,500 award. Marcum LLP is an accounting firm with over 300 clients within the food and beverage industry. The company’s clients include everyone from manufacturers to distributors and agriculturalists to restaurants. Marcum offers an array of financial services including profitability

analysis, the internal structuring, and supply chain logistics. In addition to their food and beverage specialization, Marcum has an extensive portfolio of specialty and niche industry practices, providing a full spectrum of traditional tax, accounting, and assurance services. Marcum’s priority for these conferences is innovation. As Biscotti explained, “The landscape has gotten much more complicated, and you need the right resources and technology. There’s a lot of different ways that we try and help companies to get to the next level.” The upcoming summits are merely one way that Biscotti and Marcum hope that they can encourage innovation within the food and beverage industry. Industry professionals interested in attending either one of Marcum’s upcoming events in the tri-state area can visit http://www.marcumevents.com/food-beverage for more information and to register. Registration is now open for the New Haven event and will open shortly for the New York event. If you cannot make either event or are looking for an event closer to you, Marcum will be hosting additional events slated for the next 12 months.

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June 5 in New Haven, CT September 10 in New York City

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June 2019 • Total Food Service • www.totalfood.com • 63

HALDEMAN ON DESIGN Grasping Today’s Design Trends To Enhance Your Design Vision

am looking forward to using this space to share some of my thoughts as we work with our customer base across the country. In order to forecast trends and help discover some that impact the industry, I thought it would be helpful to share a little bit of my background. I was lucky enough to have three incredible mentors. I know that TFS honors the industry’s Top Women every year, so it dawned on me that two of those mentors were strong incredible women. The first was Kathleen Mulhern, the owner of a famous French Restaurant, The Garden in Philadelphia who saw something in me and invested the time to train me. I started as a busboy as a teenager and in less than a year, I was the chef. Another influential life and career mentor was a catering consultant Ruth Bonura. I met her as a chef aboard ITW’s corporate entertaining yacht The Arara. She provided me with the guidance to start my own catering business, which I started out of my apartment. A year later I was on the cover of MONEY Magazine for grossing $1M my first year. Then there was Leslie John Koeser, a well-known Philadelphia restaurant designer. I collaborated with Leslie on the design of my first restaurant, and again on my nightclub in South Beach. He taught me how to elevate a client’s vision and add indelible design elements that customers would never forget. The impact of those mentors and the decades I spent as a hands on operator helped me shape “Haldeman 101”, the wisdom that I look forward to sharing with TFS readers as we look

Among the key trends in our industry as we move through the design process is the ability to utilize technology to maximize our ability as a team to “elevate the vision” that we now share into something exciting and memorable. Raymond Haldeman is one of the

at design trends in the restaurant and hospitality industry. I treat every design job as a collaboration between you, the owner/operator, and myself. So the first and most important thing is: I listen to the client so that I can fully understand and capture their vision. I then provide the client with a candid assessment of their vision. Can it be done, should it be done, is it functionally wise, what value can I add to it, how can I improve it so it generates more income. So if we are comfortable after the “Candid assessment” and subsequent discussions then we are truly ready to collaborate. Among the key trends in our industry as we move through the design process is the ability to utilize technology to maximize our ability as a team to “elevate the vision” that we now share into something exciting and memorable. The process proceeds with the creation of a private website for my client. It is connected to my main site where I can upload the floor plans and revisions, lighting ideas, textures, fabric ideas and anything related to the job. For instance, I will upload floor plan changes we previously discussed to their site. Then I will text the client, “Just posted FP changes to your site.” This gets the information to the

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client instantly and is a chronological documentation of everything related to their job. The concept is tightened up, the floor plan is created, and reviewed after several edits before it is “approved.” Once we have a viable floor plan, a reflective lighting plan is “overlaid” over the floor plan designating the precise location of pin spots, pendants, LED treatments and general lighting. When these essentials are completed I literally raise the walls of the floor plan into a 3D design that includes everything, i.e., all finishes, design elements, lighting fixtures, chairs, booths, banquettes, colors, textures, measurements, etc. During the creation of the 3D design, I am mindful of everything the client has said and I make sure a version of what they have been dreaming about is included in the design. As an example, I like pendant lighting over booths because the booths will never move. This enables me to hang the pendants 30” above each table. For floors, the new vinyl (woodlook) wide plank flooring is an excellent application as it is waterproof and absorbs sound! I don’t use carpet in any of the restaurants I design. It only looks good for the first month and in my opinion is woefully inadequate for

leading entrepreneurial authorities on Bar, Restaurant & Nightclub design and operation in the country. He parlayed his successful career as a well publicized Society Caterer and Restaurateur into a thriving Restaurant Design business. His development of functional designs with wow-factor, has become an industry standard. His latest restaurant design and rebranding projects include the total renovation and rebranding of the Pilot House, now Fins Bar & Grille, in Cape May, NJ, the design and subsequent expansion of Cuzin’s Seafood Clam Bar in Marlboro, NJ, and Beacon 70 in Brick, NJ.

use in a restaurant. Among the more recent trends is the use of natural surfaces for tabletops such as random planked farmhouse stressed wood with many layers of low luster protective glaze, eliminating the need for linens, therefore saving money for the client. I am happy to chat with anyone who is planning to open a restaurant and has design questions. My goal is to help you enhance your vision. Call me on my cell! 305-968-8855

June 2019 • Total Food Service • www.totalfood.com • 65

NEWS

EXECUTIVE PROMOTIONS

Veteran Baking Executive Saltzman Joins Featherstone Team

eatherstone Foods, the Tri-State area’s leading bread and baked goods distributor, has added Lisa Saltzman to its sales team. The veteran baking executive will be integral in furthering and developing the sales footprint of the visionary Bronx based firm. Saltzman brings a wealth of industry experience with over 20 years in sales management to her new post at Featherstone. A graduate of the University of Maryland, Saltzman began her career with Greyston Bakery specializing in making brownies for Ben and Jerry’s ice cream. “I had the opportunity to really learn the operations side of the business as well as working with my customers everyday,” Saltzman noted. “There’s no question in my mind that it gives me a unique perspective that most sales people simply don’t have access to.” Saltzman then went on to have extensive experience at industry startups including Jimmy the Baker and BNQ, a bread company in Brooklyn. Most recently, she served as a consultant at Bake Shop, a gluten-free bakery in Brooklyn. “We are looking forward to adding Lisa’s expertise in both sales and operations to maximize the value we bring to our end-user customers everyday,” noted Featherstone Foods

For the customer it eliminates having to move from one vendor to another in search of items. It’s a brand that offers everything,” Saltzman said. president Joel Schonfeld. “Throughout the years, Eli Richman (Featherstone’s Vice President of Sales) and I have crossed paths several times,” Saltzman continued. “I had my first opportunity of meeting him when I was in the food industry more than 30 years ago. I was always impressed with how he treated his customers and the team that was supporting him. So when the opportunity came to meet Joel and the company’s executive staff I just knew it was an opportunity that I couldn’t help but grab.” Saltzman sees Featherstone as being perfectly positioned to respond to the needs of the Tri-State’s most discerning customers. “Joel and Eli have enabled Featherstone Foods to create a truly unique one-stop shopping model,” Saltzman added. “I am going to be able to offer 4,000 items including gluten-free and organic specialties to my customers. So within that, you can find an item that matches the quality you’re

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looking for at the price that you are budgeted for. They offer an extensive collection of items. For the customer it eliminates having to move from one vendor to another in search of items. It’s a brand that offers everything.” Saltzman’s success through the years has been based on her ability to listen to the needs of her customer base. “For me it’s about asking the right questions and then listening carefully to find the best approach and plan. In some cases it may be the addition of a Sunday brunch at a country club or it could be the revamping of a dessert menu at a restaurant. It’s more about working with them closely and making customers see me as a partner rather than dictating what I think might be best.” Saltzman is one of the rarest sales executives in the food industry, where she has helped a lot of startups and existing businesses survive the hurdles. In her over 20 years in

the industry, Saltzman has learned a lot while on the job and from industry experts. “I’d say my biggest mentor was probably Julius Wall, the CEO and president at Grayson Bakery, with whom I worked with for 9 years. I learned from him how to think things through and why acting properly can often be a better choice than reacting quickly.” “I’ve also learned through the years what makes people tick,” Saltzman continued. “My goal is to be consistent with people. I try to accomplish that by being clear with people, and treating people respectfully.” Saltzman’s unique skill set is a perfect match for the Featherstone Foods approach. With more than 30 years in the business, Featherstone is the go-to shop for everything bread. The company has remained firm in its commitment to delivering the highest quality and freshest products to customers and business partners on a daily basis. Featherstone’s 20,000 square foot warehouse in the Bronx has made the company instantly accessible to its customers in New York City and and throughout the Tri-State area including Philadelphia. The Schonfeld/Richman duo has also accessed the very latest in technology to simplify the ordering process and create a true one-stop shopping venue.

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NEWS

SPECIAL EVENTS

E&S Industry Veterans Set To Be Feted By AJC

trio of the industry’s most noted Equipment and Supply professionals will be honored this month at the AJC 2019 Food Service & Hospitality Division Awards Dinner. For some three decades, Metro New York’s equipment supply and food communities have teamed to battle anti-semitism through education. On a Spring evening every year, competitors join together to support the AJC-American Jewish Committee. This year’s event is slated for June 12th at the Bronx Botanical Garden. Two of the foodservice and design build legends will be honored also with their next generation teams. Restaurant Depot’s Larry Rosenthal will step up to the podium to be honored for a career of accomplishments that has spanned some four decades. Rosenthal will be joined by RD’s David Siegal. Long time design/build guru executive Eric Weiss of Long Island’s elite/studio e and his firm’s next generation that includes Marci, Aaron and Ivan Weiss and Raquel Weiss Fusco will be honored. Proceeds of the annual event will be used to support the AJC’s mission of “Defending Our Values” and “Defining Our World.” The AJC is the leading global Jewish advocacy organization. “Our unparalleled access to diplomats, government officials, and religious leaders gives us the opportunity to impact opinion

AJC strives to help strengthen Israel’s security, improve the lives of Jews everywhere, and safeguard the democratic rights we hold dear,” added long time AJC executive Lenny Myron and policy at the highest levels, noted the AJC’s Gary Spruch who coordinates the event from the Association’s Manhattan headquarters. “AJC strives to help strengthen Israel’s security, improve the lives of Jews everywhere, and safeguard the democratic rights we hold dear,” added long time AJC executive Lenny Myron. When our most precious values come under fire, we must defend them. Will you help us shape a safer and more peaceful world? Our collective future is at stake. The highlight of the evening will be the presentation of the annual awards. The National Distrguished Leadership Award will be presented to the Restauarnat Depot duo of Larry Rosenthal and David Siegal. AJC’s National Corportate Innovation Award will be presented to elite studio e’s Eric Weiss. The award winning Larry Rosenthal has served as Director of E&S Procurement at Restaurant Depot for the past 28 years. An industry icon, he has served on various SEFA committees, is very active in a number of other industry organiza-

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tions, and is a past MAFSI honoree. He worked for Elaine Products and Admiral Craft for many years before being recruited in 1991 by Hyco Restaurant Supply to work for their new creation, Restaurant Depot. Co-honoree David Siegal is currently the category manager for disposables and janitorial products at Restaurant Depot/Jetro Cash & Carry in New York. He has served there for 25 years and was one of four original buyers to help launch Restaurant Depot. He initiated the company’s successful import program and developed its Sunset Brands line. Prior to his tenure at Restaurant Depot, he worked for South Shore Restaurant Supply in Freeport, New York, joining his father as the third generation after graduating the University of Pennsylvania in 1982. In his role as President & CEO of elite studio e, Eric Weiss started in the food service industry at age 3 in his grandfather’s grocery store. His father, Seymour, a respected executive in the dealer community, often spoke about business at home, fur-

ther prompting Eric’s interest. After 20 plus years at Superior Restaurant Equipment Company, Eric launched his own business, inspired to build a company attractive to clients, manufacturers, and employees. elite studio e has grown to more than 50 employees, including Eric’s son Aaron; daughter Raquel; nephew Ivan; and cousin Joshua Mass. The company has built a reputation for extraordinary creativity in design concepts and implementation; marketing; and branding. In 2017 elite studio e was named Dealer of the Year by MAFSI Region 3. “The food service and hospitality industry – it’s all about serving others,” added Division Chair Michael Posternak of PBAC. That’s something we know very personally at AJC. We’ve long been a beneficiary of the industry’s exceptionally generous and active concern. In fact, for 57 consecutive years our AJC Food Service & Hospitality Division Tribute has honored the industry’s most distinguished companies and leaders. Our annual Food Service & Hospitality Division Tribute plays a vital role in empowering AJC’s nonstop global outreach. With 22 U.S. offices and 12 overseas posts, located in key diplomatic hubs, AJC stays closely connected to top political and religious leaders all over the world. Its’ mission is to push back against extremism and bigotry in all its forms, to forge intergroup respect, and to help build a safer, brighter, more hospitable world for all.

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NEWS EQUIPMENT SOLUTIONS Quality and Reliability Meet Simplicity and Affordability: Introducing Centerline™ by Hobart

ndependent restaurants and midsize foodservice operations have a new option in food preparation and warewashing equipment with the introduction of Centerline™ by Hobart. A new line of kitchen equipment from the industry’s premier food equipment manufacturer, Centerline™ by Hobart introduces an offering of simple, affordable food preparation and dishwashing equipment for operations that demand quality and reliable performance without the need for advanced technology features or extreme-volume, continuous run-time requirements. “At Hobart, we are inspired by those who are not only passionate about creating great food but are inspired to serve and improve the lives of others through food,” said Todd Blair, Marketing Director for ITW Food Equipment Group. “Because we are committed to supporting the needs of foodservice professionals at every step of their journey, we’ve introduced Centerline by Hobart, a line of equipment that offers the quality and durability operators need to pursue their passions and be successful as their operations grow and evolve. We recognize various operations, menus and volume requirements don’t always necessitate the need for our premium line. With Centerline, we’ve extended our offering to provide more options and flexibility that better support our customers’ varying needs.”

With Centerline, we’ve extended our offering to provide more options and flexibility that better support our customers’ varying needs,” said Todd Blair, Marketing Director, ITW Food Equipment Group. Centerline™ by Hobart debuts with the introduction of the Centerline HMM20 Standard Heavy-Duty 20Quart Mixer in May 2019 and Centerline CUH undercounter dishwasher, to be released later this year. The Centerline HMM20 Standard Heavy-Duty 20-Quart Mixer is designed to be an ideal fit for kitchens that depend on a mixer for shorter periods of time and multiple applications. It features a ½ horsepower motor, three mixing speeds and an all-gear transmission for superior reliability and performance. The HMM20 also includes features like the GearSafe™ System that protects the mixer from damage if speeds are changed while it’s running, and Last Time Remind, which automatically recalls the last mixing time used, making it simpler to mix multiple batches of the same item. For warewashing, Centerline™ by Hobart is introducing the Centerline CUH High Temperature Undercounter Dishwasher. The CUH is built with a focus on durability, simplic-

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ity and value, while delivering performance and quality backed by the Hobart name. Later in the year, Centerline™ by Hobart will also be introducing the Centerline CUL Low Temperature Undercounter Dishwasher. Both the CUH and CUL undercounter dishwashers provide operators with an ENERGY STAR® certified, resource-efficient package. With a wash capacity of 24 standard racks per hour, the Centerline undercounter can handle all the dishes, glassware and utensils a growing business uses daily, while using just 0.84 gallons of fresh rinse water per rack. And, with a door opening of 14.46 inches, it accepts some prep ware too, including half-size sheet pans and a 20-quart mixing bowl. A top-mounted user interface is designed with one-touch activation, while a two-minute cycle time with optional cycle extension makes quick work of dirty dishes. The CUH model features a Sense-aTemp™ booster heater for a 180°F final rinse temperature. “We recognize foodservice profes-

sionals are central for creating great food and bringing people together, and the equipment they use is central to that process,” Blair said. “As a brand with a mission to support foodservice professionals with equipment they can trust and rely on to help them succeed, it’s important we offer equipment options that make the most sense for their volume, application and operational requirements. Centerline™ by Hobart is designed with our customers in mind, offering simple, affordable equipment options so many have been asking for, backed by the quality and reliability they’ve come to expect from the Hobart name.” The Centerline™ by Hobart Standard Heavy-Duty Mixer and CUH and CUL undercounter dishwashers are being made available in the U.S. in phased introductions throughout 2019. For the mixer, a limited introduction pilot phase has been completed, and a full-market release underway at authorized foodservice equipment dealers. For the CUH washer, a limited pilot phase has begun and will be expanded in the fourth quarter, along with a limited introduction of the CUL low temperature washer. Full market launch for both the CUH and CUL washers will begin in January 2020. To learn more about Centerline by Hobart, please visit www.centerlinefoodequipment.com or www.hobartcorp.com.

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

Carpigiani’s Gelato Festival Challenge Visits Metro NYC

he Carpigiani Challenge continues its journey around North America and the world making a stop in Long Island, New York on April 25th where seven chefs took part in the two sweetest competitions of the year hosted by GTI Designs. The winning flavor for the Gelato Category is “Torta di mele” by Michael Costigliola Caffe Italia in Deer Park, NY hat combined a strudel like crumble that created an enticing mouthfeel. For the Ice Cream Category the winner is “Honey Vanilla” by Philip Donofrio of GoBurger in Mount Sinai, NY who tackled the classic American Vanilla with a perfect combination of fresh honey. The New York area ice cream winners Donofrio will now face off at the American Ice Cream Final, a spe-

cial event being scheduled in New York City to highlight the unique tradition of American-Style Ice Cream. Flavor, creativity, structure & consistency are the three parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the mouthfeel of a well made Ice Cream. The Tri-State winner of the Gelato Category Costigliola will be invited to the American Finale of Gelato Festival America scheduled in 2020, for a chance to become one of the American chefs who will represent North America at the 2021 World Final. Flavor, structure, creativity and presentation are the four parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the

Winner of Gelato Category: “Torta di mele” by Michael Costigliola Cafe Italia in Deer Park, NY

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recipe and the visual impact of the gelato. The Gelato America jury brought together some of the leading talents in the industry. The jury was composed of Francois Pairod, Pastry Chef known in Las Vegas and New York and often seen on TV. He was joined by Christophe Toury, Pastry Chef and Chocolatier of the renowned Voilà Chocolat in Manhattan. In addition two of Metro New York’s leading sommeliers Thierry Pruvot, and MaryBeth Pruvot rounded out the panel of judges for the Long Island event. The national competition continues with stops in Boston( June 1-2), Washington, DC (Sept. 7-8) and West Hollywod/LA(Sept 28-29) to see who will round out the field at the final Gelato and Ice Cream competitions.

Carpigiani Founded in 1946 in Bologna thanks to the success gained by the “Autogelatiera” by Poerio Carlo and Bruto Carpigiani, is today the world leader company in the gelato making machines sector. In 1989 Carpigiani became part of the Ali Group, the world’s second largest company in the field of production and distribution of professional catering equipment. In 2003 it founded the Carpigiani Gelato University with the aim of spreading the culture of the artisanal gelato throughout the world and today it has 11 branches in the world with 7.000 students every year, of which over 60% coming from abroad. In 2012, for the centennial of the birth of Poerio Carlo Carpigiani, the Bruto and Poerio Carpigiani Foundation and the Gelato Museum were founded.

Winner of Ice Cream Category: “Honey Vanilla” by Philip Donofrio of GoBurger in Mount Sinai, NY

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NEWS

INSURANCE COVERAGE

New York Restaurateurs Urged To Check With Carrier If Self-Insured Trust Has Left Them In Lurch

fter being contacted by numerous clients for help and information, longtime TFS columnist Robert Fiorito is bringing attention to what could be a significant issue for New York’s restaurant community, involving what is called a “Group SelfInsured Trust”. After taking a deeper dive into this matter upon request of his clients, Fiorito uncovered the following through research done by HUB’s internal Workers’ Compensation specialists. “These trusts were developed to bring group employers of a similar industry segment together to provide coverage for Workers’ Compensation benefits to its member employees,” the veteran Manhattan based broker explained. “These trusts were marketed by insurance carriers and trade associations as a low cost alternative to standard workers’ compensation markets and products.” 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. What TFS has found in looking at the Group Self-Insured Trust product is that the cost to pay claims and administer the trust was made by contributions of each member of

Members should ask that the trust provide an update on the solvency of the trust.” the trust. HUB’s Fiorito went on to explain the potential risk, “The outcome is that there is no insurance policy, and there is no transfer of risk to an insurance carrier. While each member paid an initial contribution, they were joint and severally liable for ongoing liabilities of each member of the trust.” NY State required that excess insurance be purchased by group trusts starting in January of 2001. The trust administrator would have to provide timely notice to the excess carrier when a claim reached a specific percentage/value in relation to the attachment point or the claim for excess coverage could be denied for lack of notice. Fiorito and his HUB team have brought their concern to the marketplace because of the potential for future litigation. “In addition, New York State stated that each trust was joint and severally liable to all the other trusts. This has led to much ongoing litigation in New York when the majority of the trusts dissolved.” Group self-insured trusts have a

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checkered past. They grew in popularity in the 1990’s. At one point, 10,000 New York employers were members of groups of self-insured trusts. “Questions regarding funding of the groups began to arise in the mid-tolate 2000’s”, Fiorito noted. From 20072009, the NY Workers’ Compensation Board found that many trusts were underfunded and in some cases insolvent, and began taking over administration of many of the insolvent trusts. Much litigation has ensued as Member Deficit Assessment Invoices went out to the affected members of both solvent and insolvent trusts. Given the economic challenges it’s easy to see how these Group Self-Insured Trusts grew in popularity. The initial contributions of the group selfinsured trust were generally lower than the premium for a guaranteed cost policy from a standard carrier. A loss sensitive or retrospectively rated policy could match the upfront pricing but the ultimate pricing was determined by the workers’ compensation losses. “It is ironic that policies were often dismissed by employers for the potential to pay additional premiums at a later date in favor of the Trust agreements that were open ended liabilities in which each member was joint and severally liable to each other,” Fiorito added. HUB’s initial advice is that all restaurateurs ask their broker/carrier if they are in fact involved with one of the trusts. “Members should ask that the trust provide an update on the solvency of the trust and request the

trust provide an update on its’ liabilities,” Fiorito suggested. “Restaurants should also ask that the trust to provide the number of open claims that the trust is administering. The members should ask how the administrator determined the pro rata share of trust liabilities.” “We can help members who need to review the trust agreement they signed. If members have concerns about the assessment or want to review legal options, we can refer them to a lawyer. If members agree with the assessment, they should request a payment plan option.” “Our goal is to help the New York city restaurateur get relief moving forward by moving to standard carriers’ products that feature guaranteed cost plans, deductible options, retrospectively rated options, New York Safety Groups, New York State Insurance Fund, etc.” HUB warns that Member Deficit Assessment invoices are now being sent out by the administrator of the Trust. Assessment notices are issued when the trust is not properly funded to pay for ongoing liabilities (claims) or administration costs. Fiorito and his HUB team have worked diligently to find a solution to unnecessary litigation. “We have the resources and expertise to ensure restaurateurs are comprehensively insured with a standard carrier or the NY state insurance fund at the most competitive pricing, whether or not we are your current broker with a free-no obligation/cost consultation.”

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EYE

METRO NEW YORK’S FOODSERVICE EVENT COVERAGE

BMO’s 14th Annual Farm to Market Conference Takes Centerstage in NYC

or more than 80 years, BMO Capital Markets has committed broad resources to helping Metro New York and nationally headquartered companies in the food, consumer and retail sectors. Consisting of more than 35 professionals, the Food, Consumer & Retail group provides merger and acquisition advice, capital raising and value-added ideas through their industry expertise. Last month Ashish Seth who runs the Restaurant Investment Banking practice for BMO Capital Market led his restaurant clients to Manhattan for their much anticipated annual conference. Almost 1,000 industry professionals came to hear presentations by some of the restaurant and foodservice industries most cutting edge companies. Attendees at the Grand Hyatt confab had the opportunity to listen to notables including: Mo’Bettahs, Jeni’s Splendid Ice Creams, Pincho, Black Bear Diner, Bluestone Lane, by CHLOE., Clean Juice, Kitchen United and Wendy’s. “The conference gave us a great opportunity to be up close and personal with a wide diversity of concepts,” noted Adam Greenberg of Orangewood Partners, who was among a large contingent of Private Equity professionals in attendance. “The Farm to Market Conference is one of BMO’s marquee events. This year, we hosted more than 1,000 people from around the globe, including senior management from restaurant, retail, cannabis, agriculture, fertil-

izer and packaged food and beverage companies, as well as capital providers and other industry participants, providing a unique global perspective of one of the most important sectors in the economy,” noted Seth. “The common theme across the

companies that presented this year was their role in industry disruption. Some are disrupting the incumbents in the space, while others are rethinking what it means to be a restaurant and how the guest is served. We’re seeing others rei-

magining society’s relationship with food and the impact food has on both the environment and people’s health. Interestingly, we also saw significant participation from investors who previously haven’t focused on restaurants,” Seth concluded.

(L-R) Andrew Strelzik, Restaurant Equity Research Director, BMO Capital Markets moderates the panel “Delivery is Coming: A Game of Managing the Disruption” with Fred LeFranc, CEO & Chaos Strategist, Results Thru Strategy; Justin Rosenberg, CEO & Founder, Honeygrow; Noah Glass, CEO & Founder, Olo; and Andrew Peskoe, Equity Investor and Partner, Golenbock Eiseman Assor Bell & Peskoe

Ashish Seth (left), who runs the Restaurant Investment Banking practice for BMO Capital Markets, networks with clients while sampling Jeni’s Splendid Ice Creams

Patrik Hellstrand, CEO, by CHLOE. presents at BMO’s 14th Annual Farm to Market Conference.

BMO’s 14th Annual Farm to Market Conference garnered nearly 1,000 investors and senior management attendees across the value-chain from farm to plate.

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June 2019 • Total Food Service • www.totalfood.com • 77

MENU STRATEGIES

WITH ALLIE WAINER

Understanding The Growth of Farm to Table Movement

Allie Wainer is the Executive Vice President & Chief Customer Officer of Sid Wainer & Son®. The New Bedford, MA native is a fourth generation member of the Wainer family to guide the firm. She has an extensive restaurant

he farm to table movement began with the Slow Food Organization in Italy and was pioneered in the states by Alice Waters. Slow Food stands for a commitment to protect the community, culture and environment through food. As the US became more environmentally conscious, the boom of “Farm to Table” took off with a focus on quality, localism, and sustainability. These traits are not only continuing to grow in popularity, but will have positive impact on menus, chefs, local economies, and restaurant-goers for generations to come. For over 100 years the Wainer family has been dedicated to local sustainable agriculture - it is deeply rooted in all we do. Teaching, supporting, and partnering with local farms across the Northeast to bring the freshest, local and quality produce to restaurants is our passion. On our own coastal family farm, we experiment with a variety of heirloom crops, micro greens, seeding techniques, and crop rotation methods using organic growing practices. We determine what crops are best fit to be planted in New England soil and deliver high yields. We then share this information with our partner farm network so that our partners can grow the crops locally that our customers demand, further strengthening the local agriculture community and vol-

and catering management background in Boston and New York. The

One thing I do notice is the need for farmers to continue to practice agricultural diversification. ume purchases from local farms. We have always been a major proponent of farm to table since our inception in 1914. My great-grandfather would source product from neighboring farms to distribute to the local community. We began growing on in our own inner city greenhouse and on the Wainer Family Farm in the early 2000s. My father, Henry Wainer, created the Jansal Valley line of specialty foods and ingredients with my mother Marion while traveling the globe in search of food artisans who are masters of their craft. Over the years our artisan network has grown locally and worldwide and we continue to provide chefs with the high quality specialty foods and ingredients they demand. As my father says: “Jansal Valley will not be found on any map. It is a place deep in our hearts, named for our children: Jamie, Andrew, Sara & Allie. If it comes from Jansal Valley, it comes with a promise of quality that honors their names.” The needs of local farmers are always changing - needs are dependent

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on environmental factors as well as logistical, labor related, and revenue factors. One thing I do notice is the need for farmers to continue to practice agricultural diversification. For example, an apple farm may not just grow apples, but may consider creating their own line of cider or hard cider. A potato farm may consider being a premier regional supplier for a local vodka brand and not just stay within conventional food-centric distribution channels. These new ventures for farmers attract the next generation of farming which has been challenging in recent years. Our relationships with farms is a solid one, built on synergy and collaboration including: education relating to crop, quality, and yield and strict food safety protocols & long-lasting trusting partnerships. Most importantly, we look for a caring and understanding partnership aware of each other’s needs, challenges, and opportunities. To accomplish that goal, we work closely with a number of government

Dartmouth, MA native oversees the company’s 300,000 square foot storage facility. Allie also had led the company’s commitment to local farms.

and local/State agriculture organizations including: Massachusetts Department of Agricultural Resources, North East Organic Farming Association, National Sustainable Agricultural Coalition and Farm to Institution New England. As Farm to Table has grown, it has spawned a number of ancillary movements. Most recently, “Clean Eating” has emerged. Clean eating can mean a lot nowadays and in the simplest form, it means to eat product in its natural, unprocessed state. For produce specifically, it can relate to the crop being non-GMO, organically grown, and sustainably grown. When it comes to specialty foods, more specifically clean foods are foods without the use of artificial ingredients, such as artificial preservatives, flavors and colors. Organic produce continues to experience explosive growth year over year. People want to enjoy food that is not chemically treated or grown with the use of genetically modified organisms.

continued on page 98

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RESTAURANT COMPLIANCE

WITH RADA TARNOVSKY

To Vaccinate Or Not To Vaccinate? (Not Another Measles Article)

he food service business has many challenges. Adhering to Health Department rules and building codes, dealing with strict community boards, applying for permits and licenses is a non exhaustive list of things that need to be dealt with just to get the doors open for business. Once operations begin, food safety protocols need to be followed, menu requirements have to be met, labor laws observed, and the list goes on. But all those things, challenging as they may be, are par for the course. Every operator gets through them and then its business as usual. There is however one thing that has become increasingly common in food processing and restaurants that operators may not be able to get through or ever recover from…Hepatitis A Outbreaks. What is Hepatitis A? Hepatitis A is highly contagious liver infection that can cause mild to severe illness, including liver failure. Symptoms include fever, nausea, vomiting, abdominal pain, extreme exhaustion and jaundice. According to the Center for Disease Control (CDC), Hepatitis A virus can be transmitted through direct contact with an infectious person, or through ingestion of food and water contaminated by the fecal matter of an infected individual. Common scenario in food service… An infected food worker doesn’t wash his/her hands properly after using the bathroom (even

There is however one thing that has become increasingly common in food processing and restaurants that operators may not be able to get through or ever recover from… Hepatitis A Outbreaks.

Rada Tarnovsky is a practicing Attorney, who co-founded Letter Grade Consulting to help food service operators comply with regulations set forth

though the required sign above the sink reads “Employees must wash hands after use”), goes back to the kitchen, continues prepping food, which is then contaminated, served to patrons and eaten. If the infected food worker in this scenario, showed any symptoms associated with the virus, he or she could have been sent home immediately, before any contamination occured. However, symptoms may not appear until two months after exposure (the incubation period varies between 10 and 50 days), making it possible to pass the virus before any symptoms develop. And in some cases, symptoms never develop, making it all the more difficult to contain. And just like that, one Hepatitis A infected foodservice worker is capable of infecting a large number of patrons, resulting in an outbreak. The CDC estimates that 83,000 cases of hepatitis A occur in the US every year and that many of these cases are related to foodborne transmission.

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So, how do we prevent Hepatitis A in foodservice establishments? The best way may be through vaccination. According to the CDC, since the inception of the hepatitis vaccine, rates of infection have declined 92 percent. Hepatitis A is the only foodborne illness that is vaccine-preventable. Because the virus in the vaccine is “not live”, you cannot get hepatitis from injecting it. Millions of people around the world have received it with no serious adverse events. The most frequently reported side effects among adults is swelling in the area where the vaccine was given and headaches. In 2006 the CDC recommended in that all children 1 to 2 years of age be vaccinated, however the CDC has not recommended Hepatitis A vaccinations for food service workers, while thousands of people all over the country have fallen ill because the food that they ate was prepared by an infected individual. According

by the NYC Department of Health. Servicing restaurants, hotels, theatres, corporate cafeterias and schools, Letter Grade Consulting provides operators with preemptive solutions, education and training to sustain the highest level of food safety, remain inspection ready and maintain the “A” in the window. Rada can be reached at rt@lettergradeconsulting.com

to the CDC, since hepatitis A outbreaks were first identified in 2016, more than 17,000 cases and at least 170 deaths as a result of the infection have been reported. Currently there are outbreaks of Hepatitis A all over the U.S. In the summer of 2018, CDC issued a health advisory warning Americans of a Hepatitis A outbreak affecting 10 states (luckily NYC was not one of them). As the vaccine debate continues, restaurant operators as

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RESTAURANT EXPERT

WITH DAVID SCOTT PETERS

How To Protect Your Cash Flow

f you want to protect your restaurant’s cash flow, run a successful and profitable restaurant where guests come to enjoy a great meal and experience, and where your employees enjoy coming to work, you have to do these three things: 1. Stop throwing money at your problems. 2. Keep to a budget that puts money in the bank. 3. Entrust others to place food orders. These activities protect your restaurant’s cash flow. How can you give up the ordering process to someone else, make sure they find any prob-

David Scott Peters is a restaurant coach and speaker who teaches restaurant operators how to cut costs

lems in your kitchen and fix them, and ensure you have the money in your bank account where it belongs at the same time? Believe it or not, easily! The secret is the purchase allotment system, which you have to implement and use on a daily basis. It’s a system that changes your business and releases you from doing it all but still having controls in place that allow you to have the final say when there are exceptions. Here’s how the numbers fit together Let’s say your food cost target is 22 percent. You forecasted sales to be $7,602.67 for Tuesday, Sept. 1. Of those sales, 80 percent are food sales

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totaling $6,082.14 (sales mix times forecasted sales). If your kitchen was to execute each order following recipes exactly on Sept. 1, your kitchen should use $1,338.07 in food product (food cost target percent times forecasted food sales). This is referred to as the food allotment. When you enter your actual food sales on a daily basis, the food allotment adjusts up or down. If your sales were larger than you forecasted, it tells the person placing food orders they need to order more because you were busier than expected. If sales were lower than forecasted, it tells the person placing the order not to order so much because you didn’t use as much food as you anticipated. The beautiful part about this system is it corrects itself every day! The next step is to enter your food purchases each day. If you order on Monday for a Tuesday delivery and again on Thursday for a Friday delivery, and you have followed the daily steps described earlier, the person in charge of purchasing will simply skip to the order day past the next order to find out what the estimated

and increase profits with his trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, he uses a no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used his formula to transform their businesses. To learn more about David Scott Peters and his formula, visit davidscottpeters.com.

order is to make sure they replace what has left the shelves, order more to replace what is going to leave the shelves between now and that second order day, taking into consideration how much food you have already purchased. Before it will work To make the purchase allotment system work and protect your restaurant’s cash flow, you have to have the following four things in place: • Use a budget. • Forecast sales by day of the week. • Log food and beverage purchases daily. • Track your sales by category daily. Once these four things are in place, you need to make one assumption: that your inventory levels will work up and down to an average inventory value target. Basically, if you use $300 in product, you will be able to order $300 in product to get your inventory levels back to where they were before you used that product.

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NEWS

VENTLESS SOLUTIONS

Grocerants: Blurring The Line Between Retail & Foodservice

magine it is a beautiful Saturday afternoon. You have a list of errands to run, which you are determined to complete before you run out of daylight. Not to mention somewhere in between all that running around you need to find some time to eat lunch and refuel. Lucky for you, grocery shopping is on your list, and your local grocery store just so happens to have DINE IN options! Grocerants are the new trend that is gaining more and more steam. Clientele is slowly changing and now includes a broader base of Millennials and Gen-Z. It is a world where convenience and speed are key, and Grocerants deliver the two-birds, one-stone experience we all need. It can be hard to fit in a meal when you are short on time, but with Grocerants it isn’t an issue. The shelf to table experience is an

easy way to get a quick bite without adding an extra two hours onto your already busy day. Offering a range of dining and seating options make Grocerants an enticing option for meal times. From sushi bars, to pizza counters, they really have it all. But, how does a grocery store add such a successful foodservice program? The answer is simple, they do it with the right equipment. At Motion Technology Inc., we are the pioneers of ventless kitchen equipment. Our products allow grocery stores to implement foodservice with ease. No hoods? No problem. Our equipment requires NO vents, and instead uses filtering systems to take care of that grease laden air. With the AutoFry and MultiChef XL, owners and operators do not have to worry about those costly ventilation additions, which can cost upward of

$10,000.00! If you ask us, that’s no way for a business to increase their bottom line. In no time, our products can pump out all kinds of delicious grub. From flatbread pizzas to crispy fried chicken and even freshly roasted veggies, the possibilities are endless. The combination of speed and tasty food are exactly what consumers need to help combat their busi-

est of days, which let’s be honest, every day seems to be our busiest day. What does the future hold in store for Grocerants? Only time will tell for certain, but from the look of it the new trend is here to stay. We look forward to assisting in the growth of this new industry and spreading the word on our ventless revolution.

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LIZ ON TABLETOP TABLETOP SOLUTIONS How Eclectic Design Can Reenergize Your Restaurant Foodservice Operation

have become a big fan of utilizing eclectic to help a restaurant or foodservice operation reinvent itself. Eclectic lends our BHB/Weiss customer base a simple way to expand and change with a minimum investment. We have found that chefs and operators have found a new recipe for success with a couple of simple tweaks in the menu accompanied by appropriate tabletop upgrades. It enables an operator to keep their roots with standard menu items that still look familiar to the non-adventurous folks that like what they like. You do not want to alienate themand serving familiar menu items consistently is what they want. What we would like for you to consider is a new focus on how you market and serve specials. You can accomplish that with a simple to execute artistic presentation. So with this new approach to specials, the result is a well thought out eclectic look. I want you to remember that Eclectic is not remnants or random items found cheap. It is the right ware to accentuate menu items and your personality. It starts with plateware that stands out from what is generally on the table. That uniqueness comes from the right use of color, material, or shape. To me it signifies that you are getting something special…..like serving “wine of the day” in a large special glass, or “cocktail of the

Eclectic lends our BHB/Weiss customer base a simple way to expand and change with a minimum investment. day” in a special glass. For the patron that “gets it” it’s the “peacock” thing- allows the diner to show off their adventurous side. In addition, one of the added benefits is that it makes the staff feel like things are not always the same We are often asked, how to start the process of finding the right eclectic look. It can start with a chef/restaurateur visiting other establishments. Reading trade publications and surfing the net will give you an idea of the trends and flavors you might “play with”. That is the formation of the vision. Our BHB/Weiss team can then get you samples or take you on a showroom tour. This year’s eclectic trends include more earthy items with stoneware looks at the top of the list. Summer usually features lighter fresher items that look great in lighter color dishes and smaller vessels. To me the biggest no-nos are worn looking plates, different water glasses, barnwood mixed with “Victorian” plates, mixed flatware… oh, and did I say worn plates. Once again, I have my eye on

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three manufacturers that “get it”. Cardinal’s Geode line, Serax and Rosenthal have all created great looks that are lighter in weight and more expensive- but fantastic. My colors and shapes for this year are Matte and reactive glazes that will help you create an awesome eclectic look. This year’s hot flatware finishes are black (shiny and matte) copper and gold. They seem to be holding up. Just make sure that they are not subject to cold water dishwashers. This is also the year of the 9” deep coupe plate in a nice material- not stoneware. As you work to add this new eclectic to your dining room, it’s crucial that you keep an eye on dining trends. There is a whole new course… “for the table” bites to have with drinks- that are to be shared by the table. For many in our industry, adopting this approach is a long way from a note on the bottom of the menu stating that there is a “shared plate fee”. I know it’s hard to juggle that but let us show you how to make it work for your bottom line.

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

The other big trend that started as a fad but is clearly here to stay is the Instagram/Social Media impact on what and how you are serving. Every menu item needs to be thought through in relation to other items on the table. You simply need to make sure that every item on the menu can stand on its own in a photo and then how it relates to other menu items in a photo. Two keys that I see with our customers that are getting it right are the importance of lighting at each table and that courses come out together and timely. Our team is here to help you put together all of the pieces of this new eclectic puzzle.

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THE ESSENTIALS OF HOSPITALITY PR WITH LINDA KAVANAGH Off-Premise Marketing Cultivating Consumer Relations Outside Of Your Restaurant’s Four Walls

Linda Kavanagh is the founder of MaxEx Public Relations, LLC. Prior to launching her company in 1997, Kavanagh spent ten years in the

ur job as publicists is to bring consumers to our clients’ places of business. It’s all a part of “getting the right information to the right people” and trusting that the message has enough of an impact to motivate the consumer to visit the restaurant. But sometimes it’s the business that must visit the consumer. Off-premise marketing opportunities can be an effective way to introduce your restaurant to hungry consumers. Whether it’s an initial introduction to your brand, or your participation in an event which serves as a reminder to customers that your restaurant is still there and you recently introduced your new summer menu from which you are having people sample your mouthwatering California lobster roll with citrus mayo and avocado, the point is, you are marketing your restaurant outside of your four walls. My foray into the world of off-premise food events that were not trade driven took place 25 years ago when I was introduced to Share Our Strength, a DC-based charity started by philanthropic entrepreneurs Billy and Debbie Shore in 1984. The SOS mantra and mission was to bring chefs together to “share their strength” and produce delicious ticketed events throughout the country in order to raise money to address the issue of food insecurity in the US. This once novel “Taste Of” event model has since been adopted

culinary field, ultimately leaving the kitchen side of the business, trading her apron in for the almighty press release. Kavanagh’s experience in the restaurant industry adds another layer to her skillset, separating her from other publicists. Kavanagh is also the director of the New England Culinary Group, a 501(c)(3) professional organizational and support arm for the food service industry.

by the majority of charity events found in our area. The SOS version was (and still is) aimed at a legitimate partnership between the industry and the charity’s mission and its goals. The organization’s marketing campaign was heavily based around the food service industry, its leaders and chefs, and even the beneficiary food banks, shelters, and social organizations. To this day, it is the best example of a win-win situation when it comes to cross-marketing and off-premise promotion of a restaurant. While we all may not have the luxury of having a SOS event to participate in, there are numerous ways to engage with consumers outside of your restaurant. Charity events are numerous and can be effective, but how do you assess those that are merely looking for free food versus those who understand the value of a true partnership? Which size, format, and demographics are best for your brand, and how

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best to leverage these opportunities? Feeding the Masses Let’s be honest. Going off-premise is a lot of work and costs a lot of money. Event organizers may not view it this way, but we know food costs are high, labor is a major factor, and time out of your restaurant is costly in other ways. Depending on the size of your operation and the personal enjoyment/fulfillment you receive from these events, the size of the event and amount of people you are feeding must be considered. I do not recommend participating in large events. When there are too many restaurants crammed into a room and a sea of attendees in their normal feeding frenzy, there is little to no value to the restaurant in this situation. The sheer ferocity of it all makes it near impossible to have a meaningful interaction with the consumer. The likelihood of a consumer remember-

ing what food they enjoyed and from where is doubtful, and the ability to produce a standout food sample becomes challenging when you have 500+ people ascending upon your table. Go for the smaller more manageable and targeted events. Set yourself up for success by allowing yourself the luxury of connecting with the consumer, producing a more characteristic and thought out menu sample, and putting yourself in the position of creating a stronger impact with fewer people, as opposed to little impact within the masses. Making an Impression If you do not enjoy doing these events, please, just say no. There is no greater waste of time and harm to your business when you go kicking and screaming to these events. Com-

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Kavanagh, from page 88 mitment is the key here. It’s all in or all out. If you are all in, then, by all means, show it. Bringing your A-game starts with the staff you choose to have represent your brand. It is imperative that the voice of your restaurant is engaging as well as knowledgeable of your menu items and all things related to your establishment. Be sure to have enough staff there to man the table, serve the food, and interact with the guests. And it goes without saying that your staff should look the part, no different from being at the restaurant. You’ve had plenty of time to plan for this event, so schedule your staff accordingly. A chafing dish of food doesn’t cut it and a lack-luster table display screams “I don’t care!” Transforming your 6-foot table into a version of your restaurant, while challenging, speaks volumes in the eyes of the consumer. Have fun with the table décor, be mindful of the flow and ease of service, and have

promotional information at the ready. Be realistic when it comes to the dish you’d like people to experience. Your venue parameters will dictate much of this (tableside cooking, prep area, temperature gauging, etc.) so be prepared to be resourceful. Find out from the event organizers what other restaurants are featuring so as to avoid offering your ginger-soy short ribs in a sea of braised meats. Likened to your restaurant ethos, provide your guest with the best experience possible. Leveraging Off-premise Events Pre-event promotion is an effective way to get the collaborative marketing ball rolling. Utilize the promotional assets the event organizers provide you with or create your own. Get posting on social media to let consumers know which events you are involved in and the charities you support. It shows good will and may serve as a motivator for people to support you,

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purchase event tickets, and visit your restaurant. Offer your restaurant to event organizers should they be looking to host a media event and be available for television or radio interviews should there may be a strong marketing and advertising component for pre-event promotion. Once at the event and consumer contact is made, give them a reason to visit your restaurant. Perhaps it’s a BOGO offer or free dessert card? Maybe it’s as simple as a reserved group happy hour table that Friday after work with a complimentary appetizer sampler for the table. And don’t underestimate the power of a lunch contest giveaway or email list sign-up incentive. Incorporate offers that will offer some sort of measurement of ROI. Use the power of social media to connect before, during, and after an off-premise event. Encourage people

to photograph your food or table display and tag you in their photos so you can re-post their photos. Social media influencers love to have their worked re-posted and credited. Post a photo montage from the event to include your staff, the food you presented, other restaurants in the room with you, and consumers that were enjoying your food. Post to your social media platforms and blog page on your site and let the “sharing” begin! Whether you are providing the appetizer course for a formal gala, performing a cooking demonstration at a seasonal farmers market, hosting a cooking class at the local Williams Sonoma, or setting up a tasting table on the sidewalk in front of your restaurant during your town’s summer sidewalk sale days, leaving the confines of your restaurant and taking your concept on the road can be some of the best spent time and marketing dollars towards attracting a new and varied audience.

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NEWS

TECHNOLOGY SOLUTIONS

Restaurateurs Value Technology But Only Some Can Implement, Per New US Foods Survey

S Foods Holding Corp. recently released the results of a new survey of 500 independent restaurant decision makers to gauge their outlook on critical operational decisions. Although half of restaurant decision makers think technology is a way to address food waste, manage staff and drive customer traffic, only one-third of them are implementing it. “This gap between the promise and adoption of technology to run restaurants successfully is an important one to close,” said Adam Stinn, director of business solutions for US Foods. “There is a universe of technology solutions that can reduce the operating headaches. But that’s also the problem – the number of choices and the time it takes to sort through them. Through our CHECK Business Tools program, we have taken the guesswork out of the equation by helping operators diagnose the opportunity and invest in the right solution. Whether it’s a website upgrade, online ordering or back of the house efficiency, we have vetted hundreds of solutions to bring our customers the right technology to solve their biggest challenges.” There are three primary areas in which independent operators have identified the biggest opportunities:

Although half of restaurant decision makers think technology is a way to address food waste, manage staff and drive customer traffic, only one-third of them are implementing it. driving customer traffic, simplifying staffing and reducing food waste. US Foods’ survey further explores restaurant decision makers’ views on these topics. Driving Customer Traffic It’s no surprise that in today’s shifting digital world, the way restaurants attract new customers has changed. According to the survey results, a quarter of restaurant decision makers feel that attracting customers has gotten harder in the last year. Compared to a year ago, marketing decision makers are investing more into how they promote their restaurants, with 75 percent offering more specials for customers, 68 percent spending more on digital advertising, 67 percent hosting more events and 51 percent using third-party services. Most market-

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ing decision makers (80 percent) said keeping up with the competition’s marketing efforts was important to them. To help drive online and in-store customer traffic, US Foods offers a suite of solutions through CHECK Business Tools, including menu design support to drive profitability,online ordering capabilities for to-go sales and website design support. Staffing Can Be Stressful Thirty-five percent of restaurant operators say that they currently have job openings that are proving hard to fill.1 So it’s no surprise that US Foods’ survey found that half of restaurant decision makers named hiring, training or managing staff as their greatest sources of stress. Forty-nine percent also expressed concern about a labor shortage in

the restaurant industry, and only 59 percent felt confident in hiring skilled employees. Further, only 20 percent said they were increasing their recruiting efforts and only 30 percent were creating robust employee training programs. To help solve for these staffing challenges, CHECK Business Tools can help operators optimize key restaurant staffing processes including team management, scheduling and staff training so operators can recruit quality candidates, track labor expense, simplify payroll, and attract and retain quality staff. Fighting Food Waste Waste is a costly part of running a restaurant.More than a third of food in the U.S. is lost or wasted, which amounts to 133 billion pounds or $161 billion worth of food each year.2According to the US Foods survey, 79 percent of restaurant decision makers are at least somewhat concerned about food waste in their restaurant, but they struggle to prioritize and act on their concern, citing inefficient food preparation (36 percent), the inability to accurately forecast demand (35 percent) and portion sizes (34 percent) as the main drivers of waste in their restaurants.

continued on page 110

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by www.admiralcraft.com June 2019 • Total Food Service • www.totalfood.com • 93

FOOD SAFETY

WITH FRANCINE SHAW

Norovirus: Keep Your Staff, Guests and Business Safe & Healthy

Savvy Food Safety, Inc. which offers a robust roster of services, including consulting, auditing, expert writing/ updating and implementation of HACCP plans, food safety education,

hat if there was an illness where the best case scenario was projectile vomiting and explosive diarrhea? And, in some situations (e.g., with children, the elderly and individuals with compromised immune systems), these symptoms could become much more severe, causing severe dehydration, malnutrition, and even death. Well, this illness exists – it’s norovirus – and it’s the leading cause of illness and contaminated food outbreaks in the United States, according to the Centers for Disease Control and Prevention (CDC). Norovirus is a common, highly contagious virus that can spread widely and rapidly. Every year, norovirus causes 19-21 million illnesses and hundreds of deaths, according to the CDC. Most of these outbreaks occur in food service settings – restaurants, schools, nursing homes, hospitals, day care centers, military barracks, universities and cruise ships. Norovirus even took down athletes and guests at the Olympic Village at the 2018 winter games. Preventing norovirus is a critical issue for the entire food service industry. Any company that makes, serves, or sells food in any capacity must be vigilant about this issue. It has been determined that the majority of outbreaks (64%) are attributed to restaurants. Of those outbreaks, 70% are caused by infected workers.

Francine L. Shaw is President/CEO of

food safety inspections, curriculum development, and more. Francine’s diverse background includes spending over 20 years in the food service industry, beginning as an hourly employee and eventually an operating partner. She continued her career as a food safety subject matter expert working in academia as well as private sector, her company has performed thousands of food safety inspections – for both local health departments and the private sector. Francine is a well-respected international speaker, and has been featured as a food safety expert in numerous media outlets, including the BBC World Series Radio, Dr. Oz Show, the

A recent MIT study showed that projectile vomiting can contaminate close to 84 square feet, and norovirus particles can also be suspended in air. Per this report, norovirus germs are spread quickly, easily and can be projected to surfaces and people all the way across a room. So even if your kitchen utensils, counters, and surfaces appear to be clean, it’s very possible that viruses and germs may be lingering on them. In fact, norovirus can live outside the body for several days, so it’s imperative to clean, sanitize, and disinfect facilities thoroughly and often – especially during/after a norovirus incident or outbreak. Food safety facilities should keep the following in mind: • Implement and train team mem-

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bers on Standard Operating Procedures (SOPs) for preventing and reporting illness. This includes notifying the person in charge (PIC) about any norovirus symptoms in staff members or guests. It also includes proper disposal of bodily fluids/vomit, sanitation of all surfaces, washing and sanitizing all linens, towels and rags, etc. • Avoid preparing food for others while you’re sick and for at least 48 hours after symptoms stop. • Don’t allow employees to work if they’re exhibiting symptoms of norovirus (vomiting, diarrhea). They must be symptom-free for a minimum of 48 hours before returning to work. • Ensure all employees wash their hands carefully and often with soap and hot water, dry with a paper tow-

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el and wash again when returning to their work station. Employees must be vigilant about washing their hands after using (or cleaning) the restrooms, after cleaning up bodily fluids (like vomit or feces), and after touching surfaces (including doorknobs) that have been touched by others. • Use proper equipment to clean up bodily fluids that could spread norovirus. For instance, PURELL™ Body Fluid Spill kits are instrumental in containing and disposing of body

continued on page 96

June 2019 • Total Food Service • www.totalfood.com • 95

Norovirus, from page 94 fluids (vomit, diarrhea) that could spread norovirus. • Clean and sanitize kitchen utensils, counters, and surfaces routinely. • Wash table linens, napkins, dish rags, and other laundry thoroughly. • Be mindful of even the smallest areas. Clean and sanitize even the smallest spaces and hidden places, such as the gaps between counters and walls, in tile grout, etc. Ensure that every part of your facility – no matter how small – is cleaned and sanitized regularly to prevent germs from lingering. • Prohibit staff members from using their cell phones in the kitchen/ food prep areas. Many employees take their cell phones into the bathroom and hold them while using the facilities and/or put them down on the dirty bathroom floor. By doing so, their phones can easily get contaminated with traces of feces or vomit, which can be spread to hands, foods,

and surfaces. Make sure cell phones aren’t used around food to help prevent potential norovirus germs from being spread. • Train your staff about food safety protocols and ensure they follow the strictest procedures whenever they’re preparing, storing and serving food. Norovirus is hideous. It causes violent and miserable gastrointestinal symptoms, and can cause more serious illnesses and even death in young children, the elderly and compromised individuals. And norovirus is extremely contagious, often spreading quickly through a facility and taking down everyone that came in contact with the germs. You absolutely don’t want this sickness, which could spread like wildfire throughout your facility. Educate your staff on how to prevent, report and contain norovirus to keep your guests, staff and business safer and healthier.

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Wainer, from page 78 The abundance of information available at our fingertips today is driving food consumption education and increasing the demand for fresh, clean, quality foods and produce. Our goal is to guide a new generation of chefs upon us to navigate a major cultural change happening stemming from access to information. Millennial chefs are more informed and environmentally conscious than before thanks to the information that is readily available at their fingertips. Chefs want to know where their food is coming from and how to support their local communities through localism. The small steps chefs have taken as advocates for local product will improve sustainability for future generations to come. We also welcome the opportunity to support that next generation of chefs to assist them in promoting “local to table” menus. When it comes to promoting local, it needs to be visual.

Chefs use their menus and social media to provide their clientele with an education of the steps they take to support local farms and producers. Simply calling out the name of the producer on a menu or sharing the story of the farm through social channels are easy way to promote “local to table.” Bringing in the producers or farms for special dinners is another way to educate consumers about the importance of supporting local. We are also seeing chefs and farmers working together to build sustainable solutions. They are collaborating to find ways to utilize parts of crops that might typically be left in the field. We call them byproducts. Chefs are also working with seed breeders to create plant varieties that make an impact in the soil and at the table. It’s interesting to to watch the respect that these relationships between farmer and chef generate. It’s all about supporting the farmers through fair

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compensation for their product and ease of distribution to the market. By creating strong partnerships with farms that we trust, we are able to supply our customers with the safest, freshest produce available. Integrated into all of this is a strong, passionate support network within Sid Wainer & Son. Our procurement, logistics, food safety, and industry leading customer service teams do their best to assure that the needs of our farm partners and customers are met. From a profit and loss standpoint technology is also moving forward to support these new collaborations. Responsible growing within a controlled environment such as hydroponic farming allows chefs to have access to ingredients year-round as the product is not fully reliant on weather. Instead of sourcing from farms far across the country that have favorable yearround climates, the indoor growing approach allows for produce orders

to stay local to the Northeast further enhancing agricultural sustainability and stability. We are a company of chefs and a team built on our passion for food and agriculture. Our sales team understands the precise needs of our customers, they are always on the cutting edge of specialty foods and produce. Our team of chefs are willing to go the extra mile to impact someone’s menu goals or bring a chefs vision to life. If that vision is an impactful farm to table menu, our sales team will make that possible for you. Sid Wainer & Son works with farms and restaurants to add creative spins on local throughout their operations every day. If you are looking to establish a farm to table program beyond your daily menu and have it impact other areas complimentary to dinning such as bar service, please contact our team at SidWainer.Com or call us at 800.423.8333.

June 2019 • Total Food Service • www.totalfood.com • 99

Bartenders Are The New Chefs, from page 22 rant. I call and ask if they have something, they say yes or no, then tell me what it costs. Few take the time to sit down with me the way they would with a chef to tell me what they have and really get to know the things I want to work with. They almost never meet with me on a regular basis, and I am rarely aware of their entire portfolio. I don’t relish having to comb the world to figure out where I can acquire different ingredients, so an active distributor rep could easily keep me off

of Amazon if they made themselves available as a resource for finding new things. How does the bar maximize using fresh ingredients? Does having them on hand drive prices down? When do prices ever go down? That said, there are many bar programs that are designed specifically to reduce waste, in both the bar and the kitchen. For example, I once worked with a chef who made fresh ice cream.

She separated out her egg yolks and gave the whites to the bar, which we used in a number of house cocktails. Nothing got thrown away or wasted, which is good on a number of levels. If a chef and bar manager work well together, it can at least mitigate the impact of bringing in more expensive ingredients to the bar. What sorts of ingredients are you reaching for and how are you getting them?

Teas from around the world, different fruits in different applications, house-made replacements for common liqueurs. I try to use seasonal flavors in new and unusual applications, preferably in a way that is as shelfstable as possible. As for where I get my ingredients, it’s a combination of distributors, traditional and specialty groceries, farmers markets and things we grow ourselves. Online shopping has become much more important, both in my time and my ability to acquire esoteric ingredients in a reasonable amount of time. Amazon is a real thing, as is Instacart. In a larger environment, whether it’s a big arena or special event situation when you’re batching, can you and how do you make a drink with a culinary twist? Often times, the “culinary twist” is all in the intention and presentation. But there are many ingredients, like shrubs, that lend themselves to presenting fresh ingredients in a bulk setting. What haven’t I asked you about bartenders being the new chefs that you think is important to share? There is a big push to do with bartenders what they did with chefs twenty years ago, namely “elevating” us to the point where we’re on television, in magazines, and generally singled out for media attention. This is creating a culture that can be a driver of business but can sometimes be detrimental to the bar scene in general. Think about a young cook who wants to become the next Top Chef. Gaining the skills for that is admirable, but if your love of cooking is based on your love of wanting to be famous, then you have an inherent disconnect between what is good about food and what is good for your chosen career. Bartenders are starting to experience a similar phenomenon with similar results. As things change, it will be interesting to see how it all plays out.

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National Restaurant Show, from page 16 customer encounter – “I want you to be what I want when I need you,” said the woman. “If you’re not, I’ll go somewhere else.” All of the panelists agreed that addressing the needs of consumers like this is critical to remain competitive. Heftman made an exciting announcement on the first day of the Show – the 2020 Show will include a fourth exhibit hall. “The demand this year exceeded the available exhibit space. We were “wall-bound.” In order to accommodate the many exhibitors that want to join the Show, and allow for booth expansion among current exhibitors, we simply need more space,” said Heftman. “Adding more space and exhibitors also lets us bring to operators, more innovations and game-changing ideas than ever before.” “The Show was everything we hoped and more,” said Christine Schindler, CEO & Co-Founder of PathSpot Technologies. “PathSpot is a new restaurant tech startup and this was our very first Show. We filled four fish bowls with leads and now our whole team is focused on following up. Every new industry supplier needs to be here if they want to meet the right people.” “It’s so inspiring to see entrepreneurs like Christine, who developed her first product in her tiny NY apartment, in the same marketplace as industry heavyweights like Sysco, Welbilt, and so many others. This Show is about building business whether your sales are in the billions or your headquarters are in your living room and your dog is your receptionist,” said Heftman, with a laugh. Over 100 countries and all 50 states were represented at the 100th anniversary event. “We saw attendee growth from the three largest US states, California, Texas, and Florida, and from the local region too, with Illinois, Wisconsin, Michigan, Iowa and Indiana all showing positive gains,” said Heftman. “We also saw

growth from all corners of the map including key markets such as China, Japan, Colombia and others. Growth like this comes from keeping the Show fresh every year, but more importantly, keeping our focus on helping operators of all sizes grow their business and driving profitability. Thousands of restaurant operators, from the #1 brand down to the local pizza parlor, along with representatives from the top dealer/distributor, contract management organizations,

filled this year’s Show. The Show’s attendance included: • 92 of the top 100 restaurant brands • Contract management representation from Compass, Sodexo, Aramark, Delaware North, Elior, Centerplate, Legends Hospitality and more • Dealer/Distributor representation from Sysco, US Foods, Clark Associates, Boelter, TriMark, Chef’s Warehouse, Bur-

kett, Bargreen Ellingson, Edward Don and more As the dynamics in the industry change daily, the Show also saw growth in professionals from the retail foodservice segment (+3%) and the lodging sector (+13%). These segments were represented by some of the world’s largest brands including Whole Foods, Walmart, Hy-Vee, Roundy’s, Amazon, Target, Kroger, Wawa, Costco, Hilton, Hyatt, Marriott and many others.

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Hepatitis, from page 80 well as any others serving food to the public, should take the following steps to mitigate the chances of an outbreak: •

• • •

•

Educate employees about Hepatitis. Train them to understand signs of illness and notify managers immediately; Train staff on proper handwashing and hygiene Hold employee seminars explaining food safety practices Do not allow food workers showing signs of ANY illness to work until all symptoms are gone for at least 24 hours; Do not allow Food workers showing symptoms of Hepatitis A to come back to work unless they receive medical clearance from a Doctor

Operating a food service establishment in NYC definitely has its challenges. Although there are many rules to follow, and many hurdles to overcome, practicing and enforcing food safety rules should be a priority. Because vaccinating food service employees is not mandatory, developing food safety protocols at the outset, before operations begin, is vital in protecting patrons from illness, which is both a social and moral responsibility. Waiting for an outbreak to occur to act can have severe consequences on patrons as well as the establishment itself. The stigma surrounding Hepatitis A, suggests that those affected must be maintaining a dirty workplace, although untrue, it is something brands may never recover from.

Fugazy, from page 40 taining copies of the pay stubs is not a difficult requirement-- but it is incumbent upon the employer to make sure it is actually done. Employers should not assume that their payroll company is maintaining their required records unless they have a specific agreement for these services with the payroll company. There are a variety of steps an employer can take to ensure that it is in compliance with pay stub requirements. The NYS Department of Labor maintains a relatively comprehensive website with information readily available for employers. Employers should also communicate with their payroll company to get assurance regarding the payroll company’s level of compliance and to fully understand their payroll company’s commitment to maintain the employer’s records. In addition, restaurant owners should reach out to a qualified employment

lawyer for a consultation, and together we can assess whether or not they are in compliance. If a restaurant owner finds that he or she is in violation, we can make the necessary adjustments to bring them into compliance. While there may be an affirmative defense available to employers for the pay stub penalties if they can show they made “complete and timely payment of all wages due”, courts have routinely held that whether an employer can take advantage of this defense is an issue to be raised at trial. In other words, restaurants attempting to make use of this defense will likely have to first incur significant litigation expense. Therefore, at this point, the best defense against pay stub violation is a good offense- working with qualified counsel, double-checking the compliance of your payroll company, and maintaining an up to date understanding of the requirements.

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Chef S.T., from page 38

Was the Pop Up a fad? It’s grown to some 700 members and keeps growing with stops all over LA from Woodland Hills to Santa Monica. We are now getting ready to take it on the road in Mexico and Miami. We can keep growing because it’s all about the creativity of the venue. We’ve actually done a couple of them in a flower store. In addition, it’s all about creating

a feel that you can’t consistently get in a traditional restaurant setting. Our message is good things begin with loving yourself and the second part of the event was love yourself. You could find solace and love and then it just goes on. Love the world. Love your family. How do you build out the menu for the Pop Ups? My partner has a traditional ban-

quet hall and event catering business. We bring together our team and set the menu. It’s a great opportunity for all of us to be creative with menu items including octopus and even duck kabobs. Long Island duck or west coast duck? No comparison, Long Island duck is the best.

How do you control the invite list, so that you have a room of people that are going to enjoy each other’s company? We’ve created an interview process to go through the website. There are questions from how much time you spend with your family to your take on consumption of wine and CBD. The screening process is all about finding good energy and good people. How has social media enabled you to build the business? We’ve really done a great job of integrating video into our Instagram and social media. We look at the videography and the direction of production as the key to our being attractive with a focus on very high energy. One of the best decisions I made was to be personally involved in managing social media and videography and on what content we put out there. What drives you as you build this business? I am constantly looking for things to learn. I get inspired when we cook something we have never done before. One of those things that stayed with me from childhood. I’m always asking where I am right now and how do I get to the next level? How can I wake up today and be 10 percent better then yesterday? With food, I feel like I have a purpose on this earth and this planet. Not only do I want to be the best chef in the world but I aspire to be the best human being who can relay a message through food.

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Summer Fancy Food Show, from page 42 • 1:15 - 2:15 p.m.: Real Food Alternatives to Drugs: Cases from the Drexel Food Lab. Speaker: Speaker: Jonathan Deutsch, Drexel Food Lab • 1:15-2:45 p.m.: E-Commerce: The Amazon Roadmap. Speaker: Betsy McGinn, McGinn eComm Consulting Monday, June 24• 10:00 –11:30 a.m.: Co-Packing and Fulfillment. Speaker: Jonathan Milo Leal, Milo’s Whole World • 1:15 – 2:45 p.m.: Building Buzz Workshop. Speaker: Lisa Curtis, Kuli Kuli • 5:00 – 6:30 p.m.: Front Burner Foodservice Pitch Competition. Host: Chef Elizabeth Falkner Tuesday, June 25 • 9:00- 9:45 a.m.: Disrupt or Be Disrupted: A Panel. Moderator: Phil Kafarakis, Specialty Food Association

• 10:00 -11:30 a.m.: Price it Right: Using Costs to Create Real World Price Sheets. Speaker: Jonathan Milo Leal, Milo’s Whole World • 1:15 - 2:45 p.m.: Lessons from a Chef: Product Development. Speaker: Clara Park, Chelten House Gourmet Product Learn more and register at fancyfoodshows.com. The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,800 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. They own and produce the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

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Food Waste, from page 2 used to grow vegetables that go unconsumed. He also added that 21 percent of landfill volume comprises food that “we chose not to consume,” yet one in seven people in the country are food insecure. “The food product has to be consumed by human beings, it has to be consumed by animals or it has to be turned into energy or compost,” he emphasized. “That’s the end of it. Food should never go to landfill.” During a panel session titled “Your Waste Hauler’s Perspective,” speakers Greg Lettieri, co-founder and CEO of Recycle Track Systems (RTS); Andy Moss, Northeastern government affairs manager for Waste Connections; Sandy Nurse, founder of BK Rot; John Reali, sales representative for Royal Waste; and Vandra Thorburn, founder and president of Vokashi, discussed what they see in their daily work as haulers. Lettieri noted that RTS puts heavy emphasis on data and training to generate “clean food waste,” meaning non-contaminated material that is processed as compost or energy. Thorburn said her company focuses on using bokashi, a method that uses microbes to ferment food waste and condition materials for the next stage of composting. Moss explained Waste Connections is the only publicly-traded hauler in New York City, adding that the company has put particular emphasis on safety for employees and people in the city, infrastructure and transfer stations and new food collection trucks. Nurse noted that BK Rot is a microhauler that runs curbside services for small businesses without a lot of space. BK Rot typically picks up clients’ food waste three times a week and offers customers toters with compostable liners for their waste collections. Reali also said Royal Waste offers customers 64-gallon toters or

32-gallon toters that can be serviced daily, if needed. “The whole program is designed to handle food waste efficiently and properly,” he said. When it comes to conducting waste audits, Lettieri noted the importance of educating customers on what is possible to divert from landfill or incinerator. “It’s a constant process,” he said. “You have to understand what is going on in the container. If you contaminate what’s in the container, it drives costs.” “[Audits are] a really important way to manage contaminants,” added Lettieri. “Going out and seeing that waste in person and relating it back to the customer is something we put a lot of focus on.” Nurse also encouraged anyone generating food to conduct an audit to better understand what they’re paying for and how to offset their costs. Reali reiterated that education is key when it comes to managing contamination in the stream. “We have a great sustainability team that goes to customers and educates them on best practices for recycling and diversion,” he said. “That information is collected at night from night supervisors, who relay that information back to sales. It’s really a team effort.” Then, in a session called “Waste Management Presents: What Happens with Food Waste?,” representatives from Waste Management delivered a behind-the-scenes look at the company’s Brooklyn CORe process and facility as NYC’s local solution for food and organics. Dan Hagen, Waste Management director of business development for CORe, and Jim Van Woert, director of diversion strategies for Waste Management Greater Mid-Atlantic, explained that the facility, within its existing Varick Avenue Transfer Station solid waste transfer prem-

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ises in Brooklyn, was built in 2016 and is the largest provider of food waste recycling for DSNY. Waste Management of New York (WMNY) developed a process called CORe, which recycles pre- and post-consumer food wastes into EBS, an organic slurry product used to generate renewable green energy. CORe converts food waste into organic feedstock used for co-digestion in municipal anaerobic digesters. The slurry is delivered to the NYC Department of Environmental Protection’s Newtown Creek wastewater treatment plant. It’s added to the plant’s anaerobic digestion system to increase the production of methane delivered to the natural gas distribution system. WMNY explained that the process has helped the city recycle more than 60,000 tons of food and organics since opening in 2016 and has an annual inbound or-

ganics capacity of 156,000 tons. Among the highlights of the event was the 2019 Zero Food Waste Challenge. Michelin star chefs and soup kitchen cooks competed to prepare dishes using upcycled ingredients for judges and the public alike. he chefs—including Lighthouse’s Naama Tamir and Gramercy Tavern’s Michael Anthony—will prepare individually inspired meals for judges and guests to try. Dishes like cauliflower “bone marrow,” gochujang vegetable stem tacos, and almond and cashew milk panna cotta will appear alongside pineapple core infused cocktails. Host Jake Cohen, Editorial and Test Kitchen Director at The Feedfeed, moderated a conversation featuring judges and chefs to learn more about the story and cooking process behind each dish.

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CT Styrofoam, from page 4 while he supports the bill, he doesn’t know if its totally necessary. Rutigliano said he stopped using styrofoam products — at a hefty cost — in his restaurants a year ago “because my customers demanded it and we thought it was the right thing to do.” “Restaurants and other food service facilities are adapting themselves to the everchanging needs of our customers,” Rutigliano said. The lengthy two-year period to comply was intentional, said Rep. Joe Gresko, D-Stratford, “to give restaurants time to adapt.” Lawmakers cited the timetable adopted by two of the state’s larger operators: Dunkin’ Donuts and McDonalds. Several proponents made mention of the fact that Dunkin’ has pledged to replace all of its polystyrene foam cups with sustainably-sourced, double-walled paper cups by 2020. It’s been 28 years since McDonald’s got rid of polystyrene packages for its burgers and

US Foods Survey, from page 92 sandwiches. Late last year, it eliminated all foam packaging. Those opposed to the bill say they are primarily concerned about the additional cost of replacement products. But to that concern, House Majority Leader Matt Ritter, D-Hartford, said that as more and more businesses switch to alternative products, the market will hopefully adjust, and prices for such products will subsequently drop. The bill, which passed by a vote of 121-to-23, now moves to the Senate. Under the legislation, an owner or operator who violates the prohibition is subject to a fine of $250 for a first violation, $500 for a second violation, and $1,000 for any subsequent violation. A local health department or district or the departments of Consumer Protection (DCP), Energy and Environmental Protection (DEEP), or Public Health (DPH) may enforce the bill’s prohibition.

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Three in five (58 percent) food decision makers say they are tracking some things related to food waste but know they could be doing more to meet their goals.Meanwhile, only about a third (30 percent) have a formal process in place to track their goals. To combat spoilage, over-portioning and pilferage, CHECK Business Tools include menu profitability support that will monitor the profitability of each menu item and standardize all recipes. Purchasing and inventory management solutions are also available so that operators know exactly what to order and when, based on accurate predictive sales forecasting. New to the CHECK Business Tools Lineup US Foods is also announcing a new partnership to add Toast, the fastest-growing restaurant manage-

ment platform in the U.S., to the CHECK Business Tools portfolio. Toast powers successful restaurants of all sizes with a technology platform that combines restaurant POS, front of house, back of house and guest-facing technology with a diverse marketplace of third-party applications. For more information on CHECK Business Tools, please visit https:// w w w. u s f o o d s . c o m / o u r- s e r v i c e s / check.html.

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